¶Of whole portes, how they ought to be made, and what vyces they do correct. Cap. xxviii.
THoughe whole portes ought to be rounde, and made all of one pece, and not broken, or ioyned together in the top, as the others are, yet they must be broken beneath, and ioined on both sydes vn∣to the Ieyues, wheron the peares or belles are put. For those that run whole out with their armes, with out any breakyng at all, be to roughe, and therefore neuer good nor mete to be vsed. And on the top of such porte, must hange the flap or player. Note also that of whole portes, some are made without trenches, & some haue trenches aboue. But I will shew you first the vse of them wythout trenches.
¶For a horse that hath very harde barres.
TAke a whole port wyth olyues, or wyth smoothe [ 1] melons. And if such melons hadde on eche out side one playing ring, it were the better.
¶For a horse that hath a great mouth and hard barres.
[ 2] Take a scach with a whole port.
¶For a horse that is harde of mouth, and defendeth verye muche wyth hys nether lyppe.
Page 79TAke a whole port with peares, or els with cam∣panels, the shapes wherof are expressed in the .iii. and .iiii. figures. And you maye chose whether you wyll haue suche campanels embossed out, or els flat at the endes. Moreouer as wel the peares, as Cam∣panels, may haue on eche out side a playing rolle, and therby the bit shalbe of more sorte and efficacie.