324 B A L L Y MOAT. 



Upwards of 4o,oool. per arm. in yarn is ex- 

 ported from Sligo to Manchester and Liver- 

 pool. It is fuppofed that there is as much yarn 

 exported raw from Ireland, as is manufactured 

 in it. The firft ffep taken by the manufacturer 

 is to ffeep the yarn in lukewarm water for a 

 day or two; it is then boiled 12 hours in a 

 ffrong lee of barilla afnes, after which it is 

 bleached for 3 weeks or a month, and when 

 dry, is dreffed and foftened by being hung in 

 a frame, and rubbed in a clipped flick, after 

 which it isforted into different degrees of fine- 

 nefs, firft by weight, and then by the eye, 

 when it is ready to be delivered to the weaver, 

 with the reed and geers adapted to manufactur- 

 ing it. The griit or finenefs of the yarn, de- 

 termines the fet or finenefs of the reed through 

 which it is to be wrought. The reed is divided 

 into beers, each beer containing 20 fplits, each 

 fplit two threads. Thefe threads are called the 

 warp. The threads thrown acrofs by the fhut- 

 tle are called the wooft. Five beers are what is 

 commonly called a hundred, the number of which 

 hundred is regulated by the fkill of the manu- 

 facturer, fo as to make the cloth thick or thin 

 in the breadth : and the number of thefe hun- 

 dreds constitutes the finenefs and value of the 

 cloth. N. B. The extremities are from 400 

 fplits in the breadth of one yard to 2500. The 

 rule to afcertain the true value of any given 

 piece of c'oth by infpection with a glafs. Ap- 

 ply the glafs to the cloth, reckon the number 

 of threads in the warp, which are magnified 



by 



