Abstract: A boot (10) for enclosing a foot of a quadruped up to, but not including, a carpal or tarsal joint (32), made generally of a first flexible material (14) with a slit (16) forming an opening for inserting the foot. A lower portion of the first flexible material forms a toe box (20). An upper portion of the toe box is formed of a second flexible material (12A, 12B) that is more elastic than the first flexible material, such as an elastic fabric. The elastic fabric allows the toes to flex downward at the end of each step, then pulls them upward to prevent them from curling under the foot on the next step. An upper retainer (16) may be provided on an upward extension strap (15). The upper retainer loops around the leg above the carpal or tarsal joint (32) to provide vertical retention of the boot.

Abstract: A cutting tool for sectioning cakes or other foodstuffs, for removing the crown from a cake while it is still in the pan or after it has been removed therefrom, for slicing the cake or foodstuff into any number of horizontal layers and/or dividing the cake or foodstuff into any desired vertical sections. For simply sectioning the cake or foodstuff into horizontal sections or removing the crown from a cake the tool is provided with two notched vertical blades spaced apart to span the cake or foodstuff and a cutting strand is disposed between the blades and drawn through the cake or foodstuff. For simply cutting the cake or foodstuff into vertical sections the cutting strand is removed and two or more vertical blades are spaced apart the desired width and using the edge of the pan or the edge of the cake as a guide for one blade, the tool is drawn through the cake or foodstuff. If additional sectioning is required the blades may then be repositioned to make further spaced vertical cuts.