1.  The inner and outer aspects are effleuraged with the open hand, the thumb on top and fingers underneath, thus working on the muscles at the back at the same time ; one hand supports while the other works ; on the top, the strokes are made with the flat hand.

2.  The mass of muscles on the inner side is kneaded with thumbs and fingers, muscles on outer side ditto ; fingers well under the thigh, so that, on the inner side, the adductors, the inner hamstring, and the gracilis may be enclosed in the grasp, and on the outside the biceps. The top of the thigh is treated in the same way.

Fig. 62.—Kneading the Muscles of the Front of the Thigh with the Fingers and Thumb.

3.   Deep kneading with palms, fingers again well under the thigh, and above-named muscles well grasped with palms from knee to pelvis.

4.   Fulling at each side, and with hands above and under thigh,

5.   Squeezing. Effleurage between each deep movement. in very large and fat limbs fulling and squeezing are the movements most to be relied on.

6.   Tapotement. Fingers shaped like a cone. Ulnar borders of closed hands. Palmar surface of cupped hands.

7.   Rolling effleurage.