SHOEING. 59 



mention. "^The Veterinary College threw out many hints and 

 improvements, and Mr. Coleman labored hard to extend the 

 knowledge already obtained. 



Mr. Clark's shoe did not materially differ from that recom- 

 mended by Osmer ; he raised many objections against elevat- 

 ing the heels with calkins — preferred, however, sharp calkings 

 in hilly roads. 



Mr. Lawrence speaks in favor of the French method of 

 driving the nails into shoes, which is in an oblique direction, 

 so that the points come out about three quarters of an inch 

 above the shoe. 



The preparation of the foot, and the operation of shoeing, 

 should be performed as follows : — 



In taking off the old shoe, it is always necessary to raise 

 the clenched portion of the nails, for, if neglected, the 

 nail holes become enlarged, and not unfrequently pieces of 

 the crust are torn off; this* must naturally weaken the hold 

 of the new nails, and injure the foot in other ways. 



The edges of the crust must then be rasped, to ascertain 

 if any stubbs remain behind ; this process will likewise re- 

 move the dirt and gravel. 



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, or 

 hollow foot, the horn may be cut till the sole yields to mode- 

 rate pressure ; when the sole appears in flakes^ and thick in 

 substance, it will be better to make the sole sufficiently hol- 

 low to admit the application of a flat shoe, as it will rest only, 

 in that case, on the crust. But when the sole will not allow 

 of being thus pared, the shoe must then be made concave, or 

 hollow, on the surface next the foot. 



The crust must be level all round, and the heels of the 

 shoe should rest on the junction of the bars with the crust. 



The bars should be left prominent, and never, under any 

 circumstances, should they be cut away. If there is any one 

 part of shoeing more important than the rest, it is to suffer 

 the bars to remain prominent ; if they are cut away, which 



