SHOEING. 77 



application of their shoes, which were put on the day 

 before. The operation is deferred to the last hour, in 

 order that the feet may look neat and tidy at the time 

 of sale. But an ill-litting shoe, a tight clench, or a 

 nail too close on the quick, wiU frequently cause the 

 seUer to wear his coimtenance rather long. This could 

 never have happened if the shoes had been worn ten 

 days or a fortnight, because there would then have 

 been plenty of time to discover and rectify mistakes. 



The old shoes should be removed from the feet 

 with great care, after all the clenches have been cut. 

 If they are dragged off in an awkward and careless 

 manner, without cutting the clenches, the sole may be 

 bmised and injm-ed, or the edges of the crast may be 

 cleft and broken. This part of the operation is seldom 

 done with the neatness and care which it requires. 



There are some important points in reference to the 

 paring of the foot, and its preparation for the shoe. 

 The groimd-surface of the crust shoidd be made per- 

 fectly level all round. It is much better to have the 

 shoe made to fit the foot, than the foot to fit the shoe. 

 The sole ought to be kept a little lower than the edge 

 of the crast, so as to prevent it from pressing on the 

 shoe, but it must not be very much thinned. Some 

 Veterinaiy waiters lay so much stress on the descent of 

 the sole, that they are very urgent in directing it to be 

 closely pared, for the pm^Dose of making it more 

 elastic. I am ciuite confident they are entirely astray 



