PLATE XXX.
LEAD CUTTING.
To cut a bar of lead in two at one stroke.
This feat is sometimes called the “Cœur de Lion,” deriving its name from
the feat said to have been performed by Richard I. when he met Saladin
the Saracen at the station of the Diamond of the Desert, _vide_ Sir
Walter Scott’s “Talisman.”
It is one which every sabre-player ought to practise more or less. It
teaches how to apply force and edge, and to finish your cuts with
quickness, by which they are more effective. It also shows the power of
a sword-cut when properly delivered.
The great secret of this, and most of the sword feats, is a free
delivery, true edge, and striking the object with the part of the blade
called the centre of percussion with great velocity.
The sword generally used for this purpose is something like a naval
cutlass, but longer and heavier.
The best sized sword for a man of average strength is one weighing 3¼
lbs., with a blade 1¾ inches wide and 31 inches long. The size and
weight, however, depend a great deal upon a man’s strength. A weak man
would cut better with a smaller one, and a very powerful man would find
a larger one more suitable. It greatly rests on the velocity you are
able to give it.
The bar of lead, which you can cast yourself if you are provided with a
melting pan and mould, should be about 12 inches long and triangular
(equilateral) in shape with flat ends, so that you can stand it on one
end.
It may be either suspended or stood on end on the top of a table or
stool; I prefer the latter way, as it is not so steady when suspended.
A three-legged stool about 4 feet high, for a man of 5 feet 8 inches,
with a level top 9 inches square, will be found as handy as anything for
this purpose.
Place the bar of lead so that your sword will first strike the most
acute angle (should the bar be not quite equilateral), then put yourself
in the position of “guard,” with the toes of the right foot in a line
with the lead, and at such a distance that when you deliver the cut you
will strike it with the centre of percussion of your sword.
Having taken your distance, throw your hand quickly back into the bend
of the left arm or on to the left shoulder to get an impetus, and
keeping both feet firm on the ground, deliver a horizontal cut from left
to right as rapidly as possible, using the elbow and forearm freely, and
throwing the weight of the body into the cut. Arm straight and point of
the sword to your right front at the finish of the cut.
In cutting, the wrist should be well sunk, the upper knuckles turned up,
and a firm grip of the sword maintained, particularly at the moment the
sword strikes the lead.
The sword, with the edge leading, should not be turned in the slightest
degree, but kept on a level line so that the cut will be perfectly
horizontal.
When the lead is suspended, aim a little above, and when standing, a
little below the middle.
It is dangerous for any one to stand on your right when you are
practising this feat, as the pieces of lead sometimes fly to a
considerable distance, and with great force.
A little tallow on your sword will show you what part of the blade you
cut with, and will also slightly assist the cut.
The lead may be cut in several other ways, viz., from right to left, but
as the hand turns in this cut, you must be careful to strike the bar
before this occurs.
It may also be thrown up and cut while in the air, or it may be placed
on a trestle about 3 feet high, and cut with a downward chop: the way in
which Cœur de Lion is said to have cut the handle of a steel mace.
A good practice is also to place the lead at the distance your adversary
would be from you were you having an assault, and make attacks upon it,
or forming a guard, give the various returns in the manner you would on
a real opponent.
In this practice the lead should be thin, say 3 inches in circumference,
as the cuts must be made without drawing the hand back, you therefore do
not get the same sweep and force as when cutting in the manner first
described.
A bar of this size is quite thick enough for your first practice in lead
cutting. When you can cut it well, and with ease and certainty, you may
try one a little thicker.
You should not attempt to cut one that is too large and above your
power; you will only jar your elbow and destroy your confidence.
When you can cut a bar measuring 1½ inches on each side, you may attempt
to cut the carcase of a sheep weighing 60 lbs. or a leg of mutton of 9
lbs., and when you can cut one measuring 2 inches on each side (6 inches
in circumference), you may try your hand on a 90 lb. sheep or a 14 lb.
leg of mutton.
In melting the lead, which should be pure and unadulterated with any
other metal, see that your mould is dry, as the slightest damp will
cause the hot lead to spurt into your face.
Before pouring it into the mould, clear the surface of the dross which
you will constantly find on it.
[Illustration: PLATE XXXI.—CUTTING A SHEEP (AFTER DELIVERING THE CUT).]
PLATE XXXI.
TO CUT A SHEEP IN TWO AT ONE STROKE.
Get the carcase of a sheep dressed in the ordinary way, as you see them
hanging in a butcher’s shop before they are cut up into joints.
Suspend it on a gallows by the hind legs with the belly towards you,
then standing with your right toes in a line with the spine of the
sheep, and so near that the centre of percussion of your sword will
reach the back bone, and aiming at the part where the butcher separates
the neck from the loin, deliver your cut as at the lead.
Take care to throw the point of your sword to your right front as you
finish the cut, or you will leave part of the flank uncut.