DIPS AND DIPPING. 277 



two feet above the ground. If the ground is conveniently 

 located to lay an escape pipe to the bottom of the vat it 

 would be a great convenience for cleaning out the vat after 

 dipping. This apparatus requires to be located where water 

 is plenty. Figure "2 2" are the boilers, which are one OD 

 each side about six feet from the vat. They are made of 

 one and a half inch lumber for sides. I bought fourteen foot 

 planks, sawed them in two in the middle and then cut a cir- 

 cle on each end, then took sheet iron thirty inches wide and 

 eight feet long and nailed it solid to the plank, which makes the 

 bottom of the boiler. Across the top nail three pieces of 1x4 

 lumber, at equal distances, to keep it from spreading. These 

 boilers should be set on a furnace built up two feet from the 

 ground with brick or stone. The space between the two sides 

 of the furnace should be eight inches narrower thantheboiler, 

 giving four inches on each side for the boiler to rest on. The 

 furnace should be open at each end and a flue made of 

 sheet iron seven feet long, and one made to fit either end of 

 the furnace, so that it can be easily clrariged from one end to 

 the other to correspond with the direction of tlm wind. This 

 flue being seven feet high will conduct the smoke out of the 

 way of men and sheep. Fig. "7 7" is a pipe running from boil- 

 ers to vat to conduct the dip from boilers into the vat. One 

 end of the pipe should be set into the side of the boiler even 

 with the bottom; the other end let in the side of the vat, by 

 means of a notch cut two inches deep. The pipe should be 

 just, even with the inside of the vat so as to be out of the 

 way of the men and sheep. The bottom of the boiler being 

 just the same height as the top of the vat, the two-inch notch 

 cut in the vat will give fall enough for the pipe to empty th 

 boiler. There can be a faucet put in the pipe next the boiler 

 or anywhere between the boiler and vat, to turn on and shut 

 off the dip. Fig. "3 3" is the dipping floor which is sixteen 

 feet square, made of flooring well braced underneath with 

 joists, and set up on a foundation high enough for the bottom 

 of the dripper to rest on the vat. The foundation around 

 the outside of the dripper should be built about three inches 

 higher than the supports under the center so as to spring 

 the floor enough to make the dip run toward the center, 

 with a. strip across the two corners next to the vat, to con- 

 duct the drippings from tlie sheep into the vat. This drip- 



