SHOEIJSTG. 



683 



the tongs convenient with which to spi-ead the shoe, and it is put off 

 too long; and when finally attempted, done so roughly, or opened so 

 much, as to cause violent inflammation and lameness. With the 

 spreaders, this difficulty is entirely overcome. 



The method of doing this should be about as follows: First 

 measure between the heels of the shoe carefully, by cutting a bit 

 of straw or stick the exact length between them, and then esti- 

 mate how much each heel will 

 bear opening without causing 

 soreness. Unless the foot is 

 very soft and elastic, it is 

 hardly prudent the first time 

 to open them more than a 

 quarter or three-eighths of an 

 inch. It is well to first onen 

 the quarter most contracted, 

 which, until brought out to 

 balance with the other, should 

 be opened the most. Then 

 measure again and spread the 

 opposite side. If opened too 

 much, or enough to cause sore- 

 ness, a few light taps of the 

 hammer against the outside 

 will set it back. The feet 

 should be kept soft by stopping with flax-seed meal, and tying 

 two or three thicknesses of blanket around, and wetting occasion- 

 ally. In the course of an hour or two examine the condition of 

 the feet carefully. If the horse puts out one foot, or indicates the 

 least soreness, the quarters have been opened too much, and they 

 must be at once knocked back sufliciently to relieve the undue 

 pressure, and kept wet. It is rarely, however, that the spreading 

 of a quarter, or even three-eighths of an inch, will at first cause 

 any soreness. On the contrary, it always gives relief. Still I 

 think it necessary to use care. The horse can be driven or 

 worked moderately, if desired. In two or three days the spiead- 

 ing can be repeated, but now not so much as before, and again in 

 three or four days following, and so on at longer intervals. 



If the foot has been properly prepared, two points will be 



Fig. 512. — As the shoe appears 

 after being spread. 



