COACH AND WAGON BRIDLES.
In manufacturing bridles, the harness maker has an excellent
opportunity to exercise taste in designing and embellishing, for in no
part of the harness is there so much opportunity given to introduce new
ideas without interfering with the proper shape of the article; then,
too, they are the most ornate part of the harness, and there is less
liability to overdo in decoration. The winkers may be made in a variety
of styles, stitched plain or in fancy patterns; the cheeks can be
finished up in different ways, while the crowns, face pieces, fronts,
gag runners, nose and chin pieces are all susceptible of a variety of
changes in form or finish. There is no portion of a coach harness more
difficult to make, and for that reason the bridle maker holds a high
position in the business.
The general details for making are given in connection with the
instructions for making harness in a previous chapter. Attaching the
winkers to the cheeks must be done in the best manner to prevent them
from “hinging;” always clean off the gum where the patent leather
enters the cheek pieces, so that the paste may adhere, and skive off to
secure a smooth job.
[Illustration: FIG. 1.]
[Illustration: FIG. 2.]
The most popular patterns for coach winkers are the slightly ovaled
end and the full oval. For light buggy and road harness, square or
square with round corners are preferred. Coupé, team, and heavy express
winkers are similar to those used for coaches, while for wagon, cart,
and other cheap harness the square pattern is preferred. The various
plates in this book will give the reader a good idea of the popular
form for winkers, though other styles are also used to a considerable
extent. The illustrations of bridles in connection with this chapter
show some of the distinctive patterns in detail. Fig. 1 represents the
English coach bridle with the oval winker. This is the popular style
for all coach and heavy coupé harness, though no exclusive pattern of
winkers, cheek loops, or crown piece layers is followed. It is known as
the bradoon swivel, the peculiarity being the attaching of the check
rein to a billet stitched to the crown piece, passing it through a
swivel on the bradoon bit, thence up to the gag runner. The cuttings
are:
Length, Width,
inches. inches.
Crown piece 28 1¾
Ends, split 6½ ¾
Layer 9 ¾
Gag runners 12 ¾
Front 28 1⅛
Nose and chin piece 33 1⅛
Cheeks 29 ¾
Made up between buckles 8
Bradoon rein 26 1
Rounded 20
Center rein 60 ¾
Throat latch 27 ¾
Crown billets for bradoon rein 13 ¾
Face piece 12
Billet ¾
Winker strap 13 1½
Billet 5 ¾
Split 7
[Illustration: FIG. 3.]
[Illustration: FIG. 4.]
The narrow loops and center bar buckles give this bridle a showy
appearance, but the regular buckles and pipe cheek loops are the most
popular. With this and all other bridles where the face piece is used,
a thin piece of steel should be attached to the under side to keep it
in position.
Fig. 2 represents another style of bradoon bridle, in which the bradoon
bit is attached to a round cheek piece, and the swivel is dispensed
with. It is claimed that a bridle of this kind causes the horse less
pain, while being equally as effective as a check. The lengths for
cutting are the same as those for Fig. 1, with the exception of the
round cheeks, which must be ten inches long between the buckles.
[Illustration: FIG. 5.]
[Illustration: FIG. 6.]
[Illustration: FIG. 7.]
[Illustration: FIG. 8.]
Fig. 3 represents a third style of bradoon bridle, the extra cheek
being flat.
Fig. 4 is also a bradoon bridle, but differs from the preceding ones in
the manner of attaching the gag runner.
Fig. 5 represents a plainer style of bridle, suited to the lighter
grades of coach and road harness.
Fig. 6 is designed for light double harness; one of the plainest kinds
in use.
Fig. 7 represents a very neat bridle for single or light double harness.
Fig. 8, a plain bridle with a half Kemble-Jackson check.
Fig. 9, a heavy bridle for a team harness; the tugs on the ends of the
cheeks are cut of patent leather, and may be ornamented with monograms
or initial letters.
Fig. 10 is designed for a team bridle, but is made up without winkers;
the cheeks may be made as represented, or rounded. The latter appear
much the lightest. The face piece may be flat or round. The most
popular style of finishing is to round the ends below the face
ornament, leaving the upper part flat.
Fig. 11 represents a plain team harness bridle without winkers, the
cheeks made up with patent leather ornaments and without buckles; the
crown, cheeks, and throat latch billets are cut of one piece; the
ornaments are stitched to the cheeks at the front piece, and held in
position by two loops; or the patent leather ornaments may be lined and
stitched, leaving the ends open to admit the cheek pieces; a cross face
piece can be used in place of the nose piece, if preferred. The crown
and cheeks are cut thirty-eight inches long. The measurements for the
other straps are the same as those used for regular team bridles.
[Illustration: FIG. 9.]
[Illustration: FIG. 10.]
Fig. 12 represents a German Court bridle.
Crown pieces are made up in a variety of styles, a number of which
are given on page 195. A and B have the straight layer, but different
styles of cheeks; C has no layer, the gag runner being attached to the
throat latch billet; D has a folded crown piece with the layer, throat
latch, and cheek billets cut in one, the layer being cut with an extra
billet for the gag runner ring; E has the plain double waved layer; F
has a short layer for the half Kemble-Jackson check, the gag runner
being attached to the check. The same style of layer is used for the
full Kemble-Jackson check. In both instances the opening for the check
is made by a wedge-shaped piece stitched between the layer and crown
piece. G shows the crown, with a short layer for securing the head
terret, and an extra billet for the gag runner; H shows a plain strap
layer, with an oval loop and a ring for a gag runner. This is used
for carrying the gag rein well up and close to the cheek. I shows the
common fold crown, with a plain waved layer.
[Illustration: FIG. 11.]
[Illustration: FIG. 12.]
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