NOTES ON SHOEING OF HORSES. 13 



heels, or at one heel. Wherever this is the case, f?™^^^'^ 



' ' the heels. 



more of course will require to be taken off the crust 

 at that 23art than from the quarters, except in those 

 horses that turn their toes out. The inside heel in 

 such horses is naturally higher than the outside 

 heel, and had better be so left. 



As regards horses with oblique, that is, long 

 pasterns, the crust may with advantage be left 

 somewhat higher than usual at the heels, and the 

 toes shortened as much as possible. This increased 

 height at the heels, combined with shortening the 

 toes, will tend to lessen that strain on the ligaments 

 and tendons of the fetlock, to which such forma- 

 tions are predisposed. It is doubtless an advantage 

 to such horses when nature has provided them with 

 high or donkey heels. 



16. When the crust is sufficiently lowered by the Of round- 

 ing the 

 knife, the edge next the ground, which will neces- lower edge 



sarily be sharp, must be rounded off, or blunted by 



the rasp. 



This is most essential. Yet, though it is a simple 

 and efficacious means of preventing the common 

 evil of splitting and chipping of the edge, few 

 farriers practise it, or indeed know how to do it 

 properly. 



The rasp must be held and worked not perpen- 

 dicularly, but at an angle of about 45° to the crust. 

 When the sharp edge is thoroughly removed, the 



