02 



SHOE CONCAYE VPOIs SUEFACE. 



In concluding under this head, I may repeat, that the 

 amount of parmg and rasping must be regulated by the growth of 

 the horny substance ; but under no conditions (save those of 

 disease) are the frog or the bars to be pared, nor is the surface 

 of the hoof to be rasped, beyond the extent stated above. 



Shoe to be made Cojstcaye ttpon the Foot Suhface. — The 

 importance of the shoe being dished, or made concave upon its 

 foot surface, will be obvious to the reader if he reflects upon 

 the facts already detailed respecting the organization of the 

 hoof. It has been explained that the sole of a properly formed 

 foot is concave or vaulted ; consequently the weight of the animal 

 has to be entirely supported by the crust ; and to this crust the 

 shoe must necessarily be attached. That part of the hoof 

 which naturally receives and supports the weight of the 

 animal, must be that to which the protecting medium should 

 be secured. 



Figure 12, sheioing the pro- 

 per form of the shoe, or as it 

 should he before being nailed 

 to the hoof. 



aaaa The bearing surface of 

 the shoe. 



bbb The concave or dished 

 part, made as so to 

 prevent the shoe from 

 pressing upon the 

 sole of the foot. 



Fig, 12. 



The proper form of the foot surface of a shoe is shewn in 



Figure 12 ; aa, called the bearing surface, is the part made level 



to receive the crust ; hi is the dished or concave part. As a 



rule for the guidance of farriers, a fore foot shoe ought to he 



