UPPER LEATHERS 81 



processes, in order of evolution. They all last about seven 

 weeks. 



Type i. In this process the kips are first paddled in an 

 old liquor (3), and passed to the first handlers (3-30) 

 for three weeks. After working through this set they pass 

 through the second handlers (20-30), in which they are 

 not handled quite so frequently. They are in this set also 

 three weeks. Heavy goods may then receive a floater (30) 

 for another week. 



Type 2. In this process the goods are paddled, 

 and then enter a large handler round (8-30), through 

 which they pass in five weeks. The goods are handled 

 frequently in the early stages. The tannage is com- 

 pleted by one layer of two weeks (30). The layer is made 

 by the ancient method of putting the goods and dust 

 alternately into an empty pit, and then filling up with 

 liquor from the best leach. Oak bark, valonia and 

 myrabs are used as dust, though sumach and gambier 

 have been used. 



Type 3. In this process an attempt is made to 

 save handling and obtain more complete tannage. The 

 goods are paddled for three to five hours in a rather 

 sharp liquor of 10, and are then handled well for a 

 week in the first handlers (5-20). The goods then go 

 through the second handlers (20-45) in six weeks, and 

 heavy goods may then receive an extra floater (45) for 

 one week. 



In type i the leaching material is two-thirds oak bark 

 and one-third valonia; in type 2 it is half oak bark and 

 half mimosa bark ; in type 3 it is one-third oak bark, one- 

 third valonia or Natal bark, and one-third myrabolans. 

 In all cases the strongest handler is obtained from the 

 leaches, and made up to the required strength with strong 

 infusion of gambier. When the liquor has passed through 

 the forward handlers, it is returned to the leaches to clear 

 and sharpen, and then run to the green handlers. After 

 passing through this round it is again returned to the 

 paddle, from which it passes to the drain. The rest of the 

 E. 6 



