Of all hits, the most fascinating to the intelligent spectator is the cut. This requires a very strong use of the wrist, and, like all wrist strokes, charms the spectator by accomplishing great results at the expense of apparently little effort. Cricket reporters of the present day are very apt to call any hit that goes in any direction between cover-point and long-slip a cut, and thereby make the term include both snicks and off drives. This is a mistake, as nearly every cricketer can sometimes make an off drive, and all can snick the ball, even the worst; indeed, with some it is the only stroke they seem to possess, but there are many who have hardly ever made a genuine cut in their lives. The real genuine cut goes to the left side of point--assuming that point stands on a line with the wicket--it is made with the right leg thrown over, and its severity depends largely on the perfectly correct timing of the ball. The ball is hit when it has reached a point almost on a line with the wicket, and the length of the ball is rather short; if far up, it is a ball to drive and not to cut. The bat should hit the ball slightly on the top, and the most correct cutting makes the ball bound before it gets more than six yards from the player. Figs. 6 and 7 show Gunn and Shrewsbury in the position proper for cutting. It is a mistake to suppose that the right leg should be thrown over a long way; it is sufficient if the foot be put in front of the off stump. When the player is well in and has thoroughly got the pace of the ground, he very often makes what may be called a clean cut; that is to say, he hits with a bat quite horizontal to the ball, and not over it. This produces a harder hit, as the force is wholly directed towards sending the ball in the proper direction, and not hard on the ground. It is not so safe, because, if the ball should bump, the bat, not being over the ball, may hit its lower side and send it up. Therefore be careful to hit over, and sacrifice some of the severity, if you wish to play a safe game. [Illustration: FIG. 7.--Shrewsbury cutting.]