- Ill) - 



How Bishoping is Done, or Shortening, Pol- 

 ishing, Cupping and Staining; Mak- 

 ing the Old Horses Appear 

 Young, 



The front teeth, especially the upper incis- 

 ors, are shortened with the incisor nipper (see 

 cut) and file, and the outside part of the incisors 

 are polished. 



The cups are renewed by drilling and stain- 

 ing. The crown shortening of the upper front 

 teeth will only deceive the unskilled, careless 

 judge of the teeth. The shortened crowns can be 

 noticed by the edges of the outside teeth. If this 

 is not perceptible, then by the changes made in 

 shortening and staining the teeth. In the first 

 place, they will cut off the internal table angle of 

 each corner tooth and then they are filed to the 

 length which is decided upon. The length of the 

 corner incisors are used as a guide for reducing 

 the rest of the front teeth. A deep groove is filed 

 through the enamel across the entire length of 

 the front incisors, connecting the new table of the 

 corner teeth. Then the second teeth on each side, 

 next to the corner teeth, are cut off and filed to 

 the level of the corner incisors, and the central, 

 or two middle teeth, are cut off and filed to the 

 level of the incisors next to the corner teeth. The 

 tables of the teeth are then leveled backwards by 

 very patient filing to a smooth edge to give a 

 standard superior table. In shortening the teeth, 

 great care is taken so that the enamel is not 

 chipped off above the normal table, w T hich they 

 decide upon to shorten. They will first file them 

 very d^ep through the enamel, along the entire 

 length of the incisor teeth. In so doing it pre- 

 vents the enamel from cracking above the mark 



