| SABRE. | ||
| PLATE | PAGE | |
|---|---|---|
| I. | Preliminary position | 16 |
| II. | Engaging guard | 18 |
| III. | Feint at the head | 26 |
| IV. | A direct lead off at the head and guard (prime) | 30 |
| V. | Feint at the head and cut at the left cheek, and guard (quarte) | 34 |
| VI. | Feint at the head and cut at the left breast, and guard (prime) | 36 |
| VII. | Feint at the head and cut at the inside of the wrist | 38 |
| VIII. | Feint at the head and cut under right arm, and guard (high seconde) | 40 |
| IX. | Feint at the head and cut outside the leg, and guard (seconde) | 42 |
| X. | Feint at the breast and cut inside the leg, and guard | 44 |
| XI. | Shifting the leg to avoid a cut and counter on the head | 46 |
| XII. | Shifting the leg when a man attacks with his hand below the shoulder, and counter on the arm | 48 |
| XIII. | A draw and guard for shifting the leg and counter on the head or arm | 50 |
| XIV. | A draw and stop for shifting the leg and counter on the head or arm | 52 |
| XV. | Guard for an upward cut at the fork | 56 |
| XVI. | To deceive the beat under the blade (quarte thrust) | 64 |
| XVII. | Stop cut after deceiving the beat over the blade | 66 |
| XVIII. | Stop thrust (tierce) when a man draws his hand back to attack | 69 |
| XIX. | Time thrust with opposition | 72 |
| XX. | Time cut when a man raises his hand to attack | 74 |
| SABRE v. BAYONET. | ||
| XXI. | Engaging guard | 94 |
| XXII. | Parry of tierce | 98 |
| XXIII. | Parry of quarte | 100 |
| XXIV. | Cut inside of wrist after feint at head to deceive prime | 102 |
| XXV. | Cut at head after feint at inside leg to deceive half-circle | 104 |
| XXVI. | Thrust in quarte after feint in tierce. “One, two” to deceive tierce | 106 |
| XXVII. | Thrust under left arm after feint in quarte to deceive quarte | 108 |
| XXVIII. | How to seize the rifle after parrying prime | 112 |
| XXIX. | How to seize the rifle after parrying quarte | 114 |
| SWORD FEATS. | ||
| XXX. | Lead cutting (before delivering the cut) | 124 |
| XXXI. | Cutting a sheep (after delivering the cut) | 130 |
| XXXII. | Cutting a broom handle on wine glasses | 133 |
| XXXIII. | Cutting a veil | 136 |
| XXXIV. | Cutting an apple on a man’s hand | 140 |