68 THE HORSE. 



2^ortions of the crast. This is very annoying, and if it 

 is allowed to be repeated from time to time, there will 

 be gi'eat difficulty in attaching the shoe to the foot at 

 all. Such a state of matters can be obviated only by 

 due care in the stopping and dressing of the feet with 

 appropriate applications. 



The thickness of the crust can easily be ascertained 

 by paring the sole. A thin crust is an uTcmediable 

 defect. It is not strong enough to protect and sup- 

 port the parts within, and it is extremely difficult to 

 shoe the foot without causing lameness, by nmning the 

 nails too close to the quick. There is every probability 

 of the horse being tender-footed. 



The crust is covered by a thin outer coating or layer, 

 which should never be rasped off by the smith. The 

 removal of it is injmious to the foot, and ought to be 

 guarded against. It is generally difficult, however, to 

 prevent the smith from rasping it off, as he imagines 

 such an operation gives a tidy-looking finish to his work. 



The slant of the hoof requires particular attention. 

 It is said that it should form an angle of about forty- 

 five degi-ees. If the hoof is more upright than this, 

 and is very deep at the heel, inflammation and con- 

 traction will be liable to ensue ; but if it is very much 

 the reverse, flatness of sole and weakness of the in- 

 ternal parts are indicated. A little practical observa- 

 tion will enable a person to judge of the proper slant 

 and direction of the foot and pastern. If the feet and 



