50 



CIRCULAR 14 8, U. S. DEPARTMENT OF AGRICULTURE 



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retain from 2 to 4 quarts of dip each, and the depth of the liquid in 

 the vat will be lowered accordingly. The total estimated quantity 

 of dip which the animals carry out plus that required to charge the 

 vat should equal the total quantity required, provided none is lost by 

 leakage or otherwise wasted. 



The capacity of the vat is usually obtained by multiplying, in terms 

 of inches, the average length by the average width, then the product 

 by the depth. This gives approximately the number of cubic inches 



of space to be filled 

 with dip. (Divide 

 this by 231 (the num- 

 ber of cubic inches in 

 a gallon) , and the re- 

 sult will be the num- 

 ber of gallons of dip 

 needed to charge the 

 vat. (Fig. 33.) 



To obtain the aver- 

 age length, add the 

 length at the bottom to 

 the length at the dip 

 line and divide by two. 

 The average width is 

 obtained in the same 

 manner. The depth 

 should be taken at the 

 center of the vat and 

 from the bottom to the 

 dip line only, and not 

 to the top. AH meas- 

 urements should be 

 made only of the space 

 to be filled with dip, 

 and not above the dip 

 line. The capacities 

 of the various tanks 

 are obtained by like 

 process. 



Before dipping, the 

 contents of the vat 

 should be well stirred 

 in order that the dip 

 may be of uniform 

 strength and tempera- 

 ture throughout. The 

 fiiie.1 with liquid pens, chutes, vat, etc, 



should be examined 

 for projecting nails or any object that might puncture or wound 

 the horses, as the dip may injure those having fresh wounds. 



In dipping wild range horses it is necessary to have a gate or bar 

 in the chute to prevent the animals from piling up in the vat. Horses 

 should be watered and fed from two to four hours before dipping, and 

 if heated by driving they should be allowed to cool off before entering 

 the vat. 



-Dip]. 



