DIPS AND DIPPING. 



271 



should be run to a stove or fire conveniently located, and 

 constructed on the same principle as any ordinary kitchen 

 hot-water boiler, and having at the same time, kettles close 

 by in which hot liquid and hot water can be obtained for re- 

 plenishing the dipping tank; or if you have no coil with 

 stove, have kettles and heating apparatus sufficiently large 



to keep the tank well supplied with hot liquid at the degree 

 required, namely, one hundred to one hundred and twenty 

 degrees, according to the kind of dip used. 



At one end of the tank should be constructed a chute, 

 just wide enough to admit one sheep at a time, say eighteen 

 inches. On the other end draining pens should be arranged 



