380 DISEASES OF CATTLE, SHEEP, GOATS, ETC. 



off the clear liquid into the dipping vat and add enough warm water 

 to make 100 gallons. But under no circumstances should the sedi- 

 ment in the barrel be used for dipping purposes. A double precau- 

 tion against allowing the sediment to enter the vat is to strain the 

 liquid through ordinary bagging as it is drawn from the barrel or 

 settling tank. 



The above directions are for the quantity of dip given in the 

 preceding formula. Any multiple of the constituents may be used, 

 depending upon 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 boil- 

 ing be continued for the full time recommended. 



Another good method for making this dip, highly recom- 

 mended 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 (w r hich should contain one-fifth the total quan- 

 tity 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 sulph- 

 ides 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. 



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. 



