BELTING LEATHER 69 



extract, chiefly gambler, though some chestnut and que- 

 bracho are used. 



Type 2 represents the modern tendency to use stronger 

 liquors and a shorter time. The strap butts pass through 

 the suspenders (22-5o) in ij weeks, during about a third 

 of which time they are rocked. They next pass through 

 two sets of suspender-handlers (50-67 and 67-8o), which 

 takes a month, and thence to the layers. Three layers are 

 given (85, 90 and 100), in which the goods remain one, 

 three and four weeks respectively. The tannage is thus 

 13 1 weeks, of which 8 weeks (nearly 60 per cent.) are in 

 layers. The liquors work down the yard. Linger time 

 may be given to heavier goods. The tannage consists of 

 40 per cent, myrabs, 35 per cent, valonia or Natal bark, 

 and 25 per cent, extract, chiefly chestnut, though some 

 gambier may be added to the suspenders. 



However tanned, strap butts are first dried out rough 

 over poles. This assists in making the tannage permanent, 

 on account of secondary changes discussed in Section III, 

 p. 46. They are next wet back for currying by soaking 

 in water or sumach liquor for a few hours and piling to 

 become soft and even. The first operation is "skiving," 

 which is a light shaving on the flesh side, carried out by 

 a sharp slicker with a turned edge. The butts are next 

 scoured thoroughly by machine on both flesh and grain, 

 and sumached in a vat for several hours at 100 F., after 

 which they are slicked out and hung up in a cool shed to 

 sannn for stuffing. Hand stuffing is often still preferred, 

 with tallow and cod oil. The butts are next set out, and it 

 is important that this should be thoroughly done. Machines 

 are now generally used, and the goods are often re-set after 

 further drying. After drying out completely they are given 

 a light coating of tallow and laid away till wanted for 

 rutting up into straps, which is now done by machinery. 



A Continental method for making belting leather is to 



6 weeks in a suspender set (70-24) of twelve pits 



arranged on the press system, running two fresh liquors a 



week, and to give them two layers (24 and 28) of 6 and 



