THE IMPROVED ART OF FARRIERY. ]S9 



ascertain whether any stubbs remain behind ; this pro- 

 cess will likewise remove the dirt and gravel. 



3. Paring is the next process, and perhaps the most, 

 difficult. The quantity to be cut away will vary with 

 different horses. The flat foot needs very little paring ; 

 in the concave foot the horn may be cut till the sole 

 yields to moderate pressure ; in the pomied foot re- 

 move only the ragged edges ; the strong foot will bear 

 more cutting than any other. The buttress should 

 seldom, or never, be used ; great damage has been 

 done by the use of that instrument : over the drawing- 

 knife the operator has a proper and necessary com- 

 mand, and can use it to what extent he thinks fit. 



A sufficient quantity of horn should be left on the 

 sole to protect the internal parts from being bruised, 

 and yet allow the external sole to descend : the pres-. 

 sure of the thumb will determine this, and when tb'3 

 sole yields in the slightest degree that part should be 

 left. 



The crust must be level all round, and a degree 

 higher than the sole. 



The heels must be pared according to the wear they 

 have sustained, and should always be perfectly level. 



The bars should be left prominent, and scarcely 

 touched, unless it is of the same level with the crust ; 

 this must be especially observed if the bars are weak. 



That portion between the crust and bar should be 

 pared very carefully. 



The frog must be cut away according to the shape 

 and prominence of the foot, but it must project so 

 much as to be left within and above the lower surface 

 of the shoe ; descending lower than this, it will be in- 

 jured, and if it be allowed to r main higher, it w^ill not 

 toucii tlie ground, and its intention is thus rendered 

 aburuve, and its functions cannot be discharged. 



