08 
Method of making 
of in fulling almost every kind of woollen stuff,) a kind of 
soap which costs little^ and which may be easily made in 
every woollen manufactory. 
In all manufactories of cloth, blankets, and other 
woollen goods, it is the custom to full the stuff, as soon 
as it comes from the loom. The intention of this opera 
tion is, not only to scour the cloth, &c. but also to render 
it more compact; and, in performing it, about thirty pounds 
of soft soap are used to eighty pounds of woollen stuff. 
In the south of France, before the revolution, soft soap 
cost twenty livres the hundred weight. A great part of 
our oil, and also of that of Italy, is consumed in making 
it; so also are the wood ashes of the fires used for domes- 
tic purposes, in those countries where it is made. 
From what has been said, it is obvious how advanta- 
geous it would be to the manufacturer, and to commerce 
in general, to be able to supply conveniently the place of 
soft soap, by an article, the preparation of which is nei- 
ther difficult nor expensive. Besides the saving which 
would take place in the manufacturing of woollen goods, 
great advantage would arise from the ashes of our wood 
fires being left, either for domestic uses, or for salt works, 
or for manufactories of green glass; and, at the same 
time, the oil now used in making soap would remain, to 
be wholly employed in purposes wherein it is impossible 
to find a substitute for it. 
3. If the barilla ley is too strong*, the oil is apt to swim on its surface ; it must 
then be diluted with a proper quantity of water. 
4. Fat oil is most fit for this purpose : fine light oils should not be used. 
5. When the saponaceous liquor is greasy, and the linens washed in it are so 
likewise, they must be passed through a pure barilla-ley, to have their greasi- 
ness removed ; which ley should first be warmed a little, to encrease its effect. 
6. When the water which was poured upon the barilla is all used, fresh wa- 
ter may be poured upon the remaining barilla. This water will acquire a saline 
taste, like the first : thus, the same barilla may serve for several successive ope* 
rations. 
