106 HORSESHOEING. 



till it rests upon an edge, and is then bevelled diamond-shaped 

 from the toe to the end of the branch. [The edge in contact 

 with the horn is the inner edge of the right branch (outer 

 branch ) of the right shoe ; the edge beaten do^\Ti by the hammer 

 is the outer edge of the outer branch.] The branch is then 

 flattened on the anvil because in the bending the outer edge 

 has been stretched and thinned, while the iron of the inner 

 edge has been crowded together (back-set) and thickened. In 



flattening, the shoe should be left 

 a trifle thinner on the inner edge. 

 The branch is again placed over 

 the horn, and gone over lightly 

 with the flat head of the turning- 

 hammer and brought to a proper 

 shape. It is now to be concaved 

 with or wdtliout the help of the 

 sledge, or the concaving may be 

 omitted. The concaving should 

 end about three-fourths of an 

 inch from the end of the branch. 

 ISTow turn the branch and fuller 

 it, or fuller it first and concave 

 afterwards. The fuller should 

 be set in about one-twelfth of 

 an inch from the edge for small 

 shoes, somewhat more for large shoes, and led from the end of 

 the branch towards the toe, twice being necessary to make the 

 fullering of sufficient depth. Next, stamp the holes, punch 

 them through with the pritchel, run over the surfaces, go over 

 the outer edge of the shoe upon the horn, and, finally, hammer 

 the bearing-surface smooth and horizontal. The left branch is 

 made in the same way, except that it is turned to the left and 

 the fullering carried from the toe to the heel. Any ordinary 

 shoe can and should be completed in the rough in two heats. 

 One pair of shoes requires from eight to fifteen minutes. 



