13 



The liquid obtained by these processes contains calcium sulphides 

 in solution and now only requires the addition of sufficient clear water 

 to reduce to the proper strength for dipping. Flowers of sulphur 

 must be used and the lirne must be of good quality. 



GENERAL DIRECTIONS. 



Soft water is better than hard water for dipping, but if it can not 

 be obtained the hard water may be softened by adding potash or lye, 

 but no more should be added than sufficient to cut the water. 



The average depth of the liquid used in a dipping vat is from 5 to 

 6 feet, and the amount of dip necessary to obtain that depth should 

 be ascertained before preparing the dip, in order that the requisite 

 amount of the liquid may be prepared. 



In 1 gallon there are 231 cubic inches. In order to find the number 

 of gallons contained in a dipping vat multiply together, in inches, the 

 average length, the average breadth, and the depth, and divide by 231, 

 and the result will be the number of gallons. To obtain the average 

 length of vat, add the length at the bottom to the length at the top of 

 dip or water line and divide by 2; obtain the average width in the 

 same manner. The depth should be taken at the center of vat, and 

 should be from the bottom to water or dip line. 



Be sure to measure only the space filled by the dip, and not above 

 that line, The cooking vat should also be measured. It is convenient 

 to have rods marked, showing the number of gallons at various depths. 



Mix the dip thoroughly in the dipping vat by stirring lengthwise 

 in the vat, also from top to bottom. A large hoe is a good instru- 

 ment to use in stirring. After the dip is thoroughly mixed, take the 

 temperature at different parts of the vat; see that it is uniform, and, 

 if too hot or too cold, add hot or cold water with proper proportion 

 of dip until the right temperature is obtained; be careful to have all 

 well mixed. The temperature of the dip when used should be from 

 102 to 110 F. 



To ascertain the temperature, take some of the dip out of the vat in 

 a bucket, hold the thermometer in it, and read the temperature while 

 it is in the fluid. The dip must be changed as soon as it becomes filthy, 

 regardless of the number of cattle dipped in it, and in no case should it 

 be used when more than ten days old. When there is any doubt as 

 to the good quality and proper strength of the dip, or if it seems to 

 have deteriorated by standing, by freezing, or by being fouled by 

 use. do not depend upon it, but throw it away, clean out the dipping 

 vat, and make new dip. In emptying the vat the entire contents must 

 be removed, including: all sediment and droppings and other foreign 

 matter. 



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