14 NOTES ON SHOEING OF HORSES. 



rasp should be run round the crust once or twice 

 with a semicircular motion, so as to remove any 

 ragged ends left by its previous action. 



The rounding of the crust must be done before 

 ■ the shoe is nailed on ; it cannot be done afterwards, 

 because the rasp cannot then be got into the neces- 

 sary position. Farriers frequently attempt to take 

 off the sharp edge after the shoe has been nailed, 

 but if it is closely looked into, it will be seen that 

 the desired effect is not produced. The rasp so 

 applied, though it may remove any projecting lip, 

 invariably leaves a sharp feather edge underneath, 

 which is very liable to split and chip, and render 

 the hold of the nails insecure. 



It is not easy to get a farrier to carry out the 

 proper rounding of the crust, even after he has 

 been shown how to do it, because, inasmuch as the 

 rounding must be done before the shoe is nailed on, 

 it involves the necessity of fitting the shoe to the 

 foot instead of the easier and more ordinary process 

 of rasping the foot down to fit the shoe. 



Structure 17. WMlst the structure of the crust, as described 

 above, is in fibres, standing with their ends on the 

 ground, the structure of the sole consists of fibres 

 placed in layers horizontally. 



The difference in power of sustaining weight, 

 which arises from this difference in the position of 

 the fibres, will be easily seen. Any beam standing 



