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Tightening the girth, or cinch, of a western saddle. Several types of girth are shaped to allow ample room for the elbows. The Balding style is a flat piece of leather cut into three strips which are crossed and folded in the center, and the Atherstone style is a shaped piece of baghide with a roughly 1.5” wide strip of stronger leather running along the center.
A leather lip strap A lip strap attached to a curb bit and curb chain. A lip strap is a piece of horse tack made of rolled leather or occasionally thin chain, used sometimes on some types of English-style curb and pelham bits. The lip strap runs between the bit shanks and passes through a special center ring on a curb chain sometimes called the ...
A hobble (also, and perhaps earlier, hopple), [1] or spancel, is a device which prevents or limits the locomotion of an animal, by tethering one or more legs. Although hobbles are most commonly used on horses , they are also sometimes used on other animals.
A hob, the cutter used for hobbing. Hobbing is a machining process for gear cutting, cutting splines, and cutting sprockets using a specialized milling machine.The teeth or splines of the gear are progressively cut into the material (such as a flat, cylindrical piece of metal or thermoset plastic) by a series of cuts made by a cutting tool.
The hobble skirt became popular just as women were becoming more physically active. [6] Hobble skirts inspired hundreds of cartoons and comic postcards. [6] One series of comic cards called it the "speed-limit skirt." [4] There were several reports of women competing in hobble-skirt races as a joke. [6] Boarding a streetcar in a hobble skirt ...
Roman hobnails were shoe tacks, a type of clinching nail; the narrowing tip was turned by a last held inside the sole as the nail was driven.So the tip did a U-turn back into the sole, clinching the nail in place.
Flap meat Flap steak. Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) is a beef steak cut from the obliquus internus abdominis muscle of the bottom sirloin.It is generally very thin, fibrous and chewy, [1]: 14 but flavorful, and often confused with both skirt steak [2] and hanger steak.
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