THE PREPARATION OF PELT 17 



forward with the goods into the lime liquors, causing stains, 

 loss of hide substance, and counteracting plumping. 



The detailed method and time of soaking are determined 

 mainly by the nature of the cure. One of the purposes of 

 the soak liquors is to dissolve the salt used in curing hides 

 and to rehydrate the hide and make it again soft and pliable. 

 As a 10-per-cent. salt solution exerts a solvent effect on hide 

 substance, it is necessary soon to change the first soak liquor 

 of salted goods. 



Market hides, which are uncured, require the least 

 soaking, the cleansing effect being most needed. The 

 hides are inserted into pits (" water dykes ") of water for 

 a few hours, and the water changed once or twice. The 

 soaking should not be prolonged as the hides are so putre- 

 scible. and where it is customary to leave the goods in a 

 soak liquor overnight, it is advantageous to add a little slaked 

 lime to the water before inserting the goods. This not only 

 softens hard water, but is mildly antiseptic and plumping, 

 and forms a suitable introduction to the liming proper. 



i pit contains a " pack " of 30-50 hides, according to 

 its capacity, which varies in different tanneries from 1000 

 to 2000 gallons. Tainted goods, which are indicated by 

 a characteristic white colour on the flesh side and by loose 

 hair, need a preliminary washing either in a "drum." 

 "tumbler" or in a "paddle." This ensures a rapid 

 change of liquor and the removal of most of the put re- 

 ive agencies. Bad cases may need the application of 

 antiseptics, such as immersion in 0*1 per cent, carbolic 



; but if possible these should be avoided, as t 

 lengthen the time iv<juiud for liming. After drumming 



uldlin^. tainted goods should be placed directly into a 

 lime liquor. 



Salted hides n< v similar treatment to Uin 



lit the soaking is longer, because of the dehydiutioii 



ed by salting. Hence they receive also a greater number 



;i aii^es o three or four usually, but often more. 



ii loose salt as possible should be shaken from 



it ion into any liquor. The employment nt 



2 



