SEALSKINS 107 



by raising its temperature, so that the soaking of sealskins 

 is often done with warm water (85-88 F.), after which 

 treatment they are laid over the beam and scraped with a 

 blunt knife on both flesh and grain. The oil flows away 

 into a special receptacle. This treatment is repeated until 

 the bulk of loose oil is removed. The process is known as 

 " blubbering " or " brushing over." After some soaking 

 the skins are drummed to ensure softness. The skins are 

 then fleshed. More oil may be obtained from the fleshings. 



By fleshing before liming a more regular action of the 

 lime is obtained. This is necessary to " kill " the grease 

 still remaining in the skin. A long and mellow liming is 

 given for the same reason. Fully three weeks are given, 

 and old limes are much preferred, partly to obtain the 

 maximum lipolytic action and partly to avoid the intense 

 ribbing of the pelt which new limes so easily impart to the 

 older animals. These ribs are very difficult to eliminate in 

 the subsequent work. Some factories rind it necessary to 

 finish up in new limes, however, in order to plump and split 

 the compact fibre bundles into their component fibrils. 

 The plumped pelt is also easier to split green. No sulphides 

 are usually employed. Sweating (see Section IV., p. 113) is 

 sometimes used for deputation, and in this case the ribbing 

 of the pelt does not take place. 



The puering is unusually thorough with sealskins. This 

 is to obtain the maximum softness and take full advantage 

 of the lipolytic action. The puer liquor is fully 95 F., and 

 the skins are paddled for about three hours, or until fully 

 pulled down and completely delimed. Scudding follows, 

 usually by machine. The skins are then well drenched. 

 The action is intensified by the use of peameal in addition 

 to the bran. About 10 per cent, of the mixture on the weight 

 of pelt is used. It is customary, however, to drench at a 

 lower temper. it are (68-70) than in the case of goatskins 

 (Section II., p. 102), but the goods are left in the drench 

 overnight only, as is usual in drenching. It is quite possible 

 that drenches worked differently may have also a somewhat 

 rent fermentation and be due to other organisms than 



