60 ANIMAL PROTEINS 



handler liquor is made entirely from fresh leach liquor and 

 quebracho extract, and is a sharp liquor of greater strength 

 than its Bkr. strength would indicate. The old handler 

 liquor is run to the butt suspenders. The course is repre- 

 sented thus : 



liquor 



I 

 4th layer, 90 



3rd layer, 80 



2nd layer, 75 



v 

 ist layer, 70 -> [offal layers] 



Handlers (45-3o) 



Suspenders (25-io) 



3. The third type consists of a short three-month's 

 tannage in which the liquors are worked straight down the 

 yard. To compensate for the short time it is necessary to 

 have stronger layer liquors in which the goods spend a still 

 greater proportion of their total time. The stronger liquors 

 involve a greater proportion of extract, particularly of 

 quebracho, which fact causes the whole of the liquors to be 

 sharper than their Bkr. strength indicates, and justifies 

 them being worked straight down the yard. 



The goods go through suspenders (20-40) as usual one 

 week, and then pass into suspender-handlers (4O-6o) for 

 two weeks, and thence to the layers. In the nrst two of these 

 (65 and 70) they are actually in suspension, a week in 

 each liquor. They are then dusted down for ten to eleven 

 days, first in 85 and then in a 95 liquor, and finally for a 

 month in a liquor of 110. The total tannage is thus twelve 

 weeks, of which nine weeks (75 per cent.) are in layers. 

 There is considerably less handling than in Type 2, and 

 it is more convenient, the goods being in suspension. 



4. The fourth type is also a three-month's tannage. In 

 this it is attempted to obtain even greater weight with still 

 less labour. The layer liquors are kept much stronger by 



