CHAPERON of a bit-mouth, in the manège, is only used for scotch-mouths, and all others that are not cannon-mouths, signifying the end of the bit that joins to the branch just by the banquet. In scotch-mouths the chaperon is round, but in others it is oval: and the same part that in scotch and other mouths is called chaperon, is in cannon-mouths called fronceau.