CALFSKINS 121 



over-plumping in the newest limes some old liquor is used 

 in making up a new pit, and its bacterial activity is reduced 

 by adding it to the new caustic lime whilst slaking. Thus 

 for a pack of 200-250 skins, 14-16 stone of lime may be 

 slaked with about 30 gallons of old lime, and the pit filled 

 up with water. If it be necessary to shorten the process 

 and to use sulphide, this should be added only to the tail 

 liquors of the round, and with it should be added, if possible, 

 some calcium chloride to reduce the harshness of the soda. 

 The skins should be puered thoroughly to obtain the neces- 

 sary softness, bate-shaved if desirable, and drenched with 

 8 per cent, of bran overnight. 



In tanning for fancy work and for dark colours, the goods 

 are coloured off and evenly struck through with sumach 

 liquors, and then tanned further with liquors made from 

 oak bark, myrabolans or chestnut extract. The methods 

 are very closely similar to those used for goatskins and 

 sealskins (Part II., Sections II. and III.), and need not be 

 described in further detail. The tannage is finished off in 

 sumach. For bookbinding work, however, a pure sumach 

 tannage is given, using liquor slightly warm (70 F.) . Paddle 

 tannages are common, but for bookbinding the bag or bottle 

 tannage is often preferred. The skins are sewn together in 

 pairs, grain outwards, and nearly filled with warm sumach 

 infusion, just as described for goatskins. They are then 

 handled in old sumach liquors for about 3 days, and piled 

 to drain and press. At this stage the bag is cut open, the 

 goods worked on the flesh, and the tannage is completed 

 with separated skins in newer sumach liquors, handling at 

 least once a day for 4-5 days, as necessary 



In finishing there is the usual variety, but a plain 



untrained finish is most typical, as the smooth and fine grain 



ic youiitf animal U-nds itself to this type of finish bet in 



UK skins of goat and seal, and gives a better quality 



ier than those from the sheep. The crust skins are wet 



back with water at about 110 P., and, if necessary, sammed 



and shaved. Sumaching follows, the operation being 



icd out in a drum for 1-2 hours. The skins are then 



