SHEEP TICK AND ITS ERADICATION BY DIPPING. 



21 



to injure the sheep and the wool, no more lime should be added than 

 is necessary to cut the sulphur. After the mixture has been boiled 

 for 1 hour the liquid should be of a chocolate or dark amber color. 



The contents of the boiling tank should be drawn off or dipped out 

 and placed in the settlino- tank and allowed to stand until all sedi- 

 ment has settled to the bottom and the liquid is clear. The use of 

 some sort of settling tank provided with a bunghole is an absolute 

 necessity, unless the boiler is so arranged that it may be used for both 

 boiling and settling. An ordinary water-tight barrel will answer 

 very well for a settling tank at small vats. All settling tanks of 

 every nature should 

 have an outlet at 

 least 4: inches from 

 the bottom, in order 

 that the clear liquid 

 may be drawn off 

 without becoming 

 mixed Avith any of 

 the sediment (see fig. 

 11). Dra w ing o ff the 

 liquid as above indi- 

 cated has an advan- 

 tage over dipping it 

 out, for the reason 

 that in the latter case 

 the liquid is stirred 

 more or less and 

 mixed with the sedi- 

 ment. The prime ob- 

 ject is to get the clear 

 liquid without any 

 sediment. The sedi- 

 ment should under 

 no circumstances be allowed in the dipping vat, as it will injure 

 the wool and the eyes of the sheep. 



AVhen the sediment has fully settled, draw off the clear liquid into 

 the dipping vat and add warm water sufficient to make a total of 100 

 gallons of dip. When mixed and cooked as above specified the con- 

 centrate is three and one-third times the strength required for the dip 

 in the vat, so that to every 30 gallons of such concentrate 70 gallons 

 of warm water should be added to make a dip of the required strength. 



In preparing lime-sulphur dip in large quantities, several hundred 

 gallons of concentrate are often made at one time in a single large 

 cooking tank. The quantity made at one boiling is limited only by 

 the facilities at hand. If the boiling tank is of sufficient capacity 



Fig. 11. — Cooking and sottling tanks. 



