Roquet (pronounced rokay). —The word is used to denote that when both balls are " in play," the striker's ball is caused by a blow of the mallet to hit another which it has not before hit in the same turn since making a point. The making a roquet gives the striker the privilege of croqueting (pronounced krokaying) the ball struck. A second roquet, without a point in the interval, does not count; but it may be made for the pur pose of driving away an opponent's ball, cannoning, etc.; the striker's turn ending there, unless by the same stroke lie make a point, or roquets another ball, which he has not previously struck during the round, and since making a point.
C roq uet. —When one ball has roqueted another, the striker's ball is placed in contact with the one roqueted, the striker then hitting his own ball with the mallet. The non striker's ball, when moved by a croquet, is called the croqueted ball. The striker is not allowed to put his foot upon the ball, as was formerly the case in what was known as tight croquet.
A loose croquet is made in three ways: first, by the striker placing his ball close to the one he has roqueted, and striking the former, in a line passing through the axis of each —by which plan the striker's ball remains almost stationary while the other flies for ward; secondly, by the player striking the ball at any angle, so as to drive the halls in opposite directions. This is called a "splitting croquet." And lastly, by touching the roqueted ball slightly, with as little ntovement in the player's ball as need be. This last stroke is called " taking two turns off " the roqueted ball. In any case the latter must be sufficiently moved to satisfy the umpire as to the fairness of the stroke.
A rolling croquet is made by placing the two balls in juxtaposition as before, and the player striking his own ball in such a way as to make it follow after the ball struck. Phis is also called a stroke," and is made by striking your ball high; while in a tight croquet, you hit your ball below its center, and with a sudden drawback motion of the hand, as in making the screw In billiards. Considerable judgment is required to make the croquet in such a way as to assist your own game and encumber that of your opponent by one and the same stroke.
The side stroke is made by raising the mallet to the shoulder, and hitting your ball full in the center.
The straight stroke is made with the mallet held straight to the axis of the ball, per pendicularly in front of the body.
Spooning is simply pushing the ball, which is considered unfair. The test of a spoon is that it makes no noise. The umpire must decide, on being appealed to, whether the ball is a spoon or a tap.
When a ball has been roqueted, the striker takes up his own ball, and places it close to the roqueted ball. He then makes his croquet as above described.
In play.—A ball is said to be " in play" as soon as it has run the first hoop; and it remains in play till it makes a roquet, when it is In Iland.—The ball being " in hand," cannot score till it has made a croquet, after which it is again "in play;" but unless it makes a point, it continues "in hand" to the ball or balls it has croqueted for the remainder of its turn. When it has made another point, it is "in play" again to all the balls, as at the beginning of its turn.
Dead Ball.—A hall is said to be "dead" when it has run all the hoops "in order," and has struck the winning-peg.
In Order.—This term is used to signify the hoops, tunnels, cages, pegs, etc., in their regular order of play, according to the plan or arrangement adopted in placiug. them in the ground. When a player has made the complete round of the hoops in their proper sequence, he is said to have made his "tour" or •` round" of play. The striker's hoop or peg in order is the one he has next to make. The game is won by the side or player succeeding in first driving the balls through the hoops, in order, to the turning peg, and then back again to the winning-peg.
The starting and winning peg is the stake fromwhich the play in the game proceeds. The turning-peg is the stake placed at the other extremity of the hoops, directly opposite the starting-peg; and round which the player must strike his ball before he makes the return-route.
To dismiss a ball is to strike it to a distance. Running a hoop is when a ball is struck fairly through the hoop next in order of play. Racing a hoop is the failure of a ball to reach the hoop aimed at. The player who misses his first hoop is by some players known as a booby. Ricochet is the striking of a player's ball against two balls in succes sion. This stroke, which is sometimes called the double roquet, is precisely similar to the cannon in billiards A wired ball is one which cannot be croqueted, by reason of the leg of the hoop intervening. A rover is a player who has made the complete tour of the hoops "in order," and elects to remain in the game to assist his side and encumber their adversaries.