SCABIES OF CATTLE, OR MANGE. 919 



the capacity of the boiler, vessels, and tank to be filled, but let it be repeated 

 that there should be no guessing about the proportions ; that the directions 

 for the preparation of the dip as here given should be closely followed, 

 care being taken that boiling be continued for the full time recommended. 



Another good method for making this dip, highly recommended by 

 experienced inspectors, is to mix the lime and sulphur in a mortar box, 

 then slake the lime thoroughly and put the mixture in the cooking tank 

 (which should contain one-fifth the total quantity of water required for 

 the dip), after the water in the cooking tank is nearly boiling. If the 

 mortar box is not at hand the lime and sulphur may be mixed and slaked 

 in the cooking vat and the water then added for cooking. The mixture 

 must be boiled for at least two hours, stirring often. Then add enough 

 water to replace that which has boiled away, so as to have the original 

 proportion of water. Allow to settle two hours, or longer if possible, and 

 draw off the clear liquid for use in dipping. 



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 lime must be of good quality. 



VI. 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 5Mj to 6 

 feet, and the amount of dip necessary to obtain that depth should be ascer- 

 tained 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 thoroiio;hly in the dipping vat by stirring lengthwise in the 

 vat, also from top to bottom. A large hoe is a good instrument 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, 



