MOR 
water, and the hair taken off on tlie leg 
with tlie knife, returned into a third vat, 
and shifted as before for eighteen days ; 
steeped twelve hours in a river, taken ont, 
rinsed, put in pails, where they are pounded 
with wooden pestles, changing the water 
twice ; then laid on the horse, and the flesh 
taken off; returned -into pails of new wa- 
ter, taken ont, and the hair side scraped; 
returned into fresh pails, taken out, and 
thrown into a pail of a particular form, hav- 
ing holes at bottom : here they are beaten 
for the space of an hour, and fresh water 
poured on from time to time ; then being 
stretched on the leg, and scraped on either 
side, they are returned into pails of fresh 
water, taken out, stretched, and sewed up 
all round in manner of bags, leaving out 
the hinder legs as an aperture for the con- 
veyance of a certain mixture. 
The skins thus sewed are put in hike- 
warm water, where dogs excrement have 
been dissolved. Here they are stirred with 
long poles for half an hour, left at rest a 
dozen, taken out, rinsed in fresh water, 
and filled by a tminel willi a preparation of 
water and snmac, mixed and heated over 
the fire till ready to boil ; and, as they are 
filled, the hind legs are sewed up to stop 
the passage. In this state they arc let down 
info the vessel of water and snmac, and 
kept stirring for four hours successively ; 
taken ont and lieSped on one another ; after 
a little time their sides are changed ; and 
thus they continue an hour and a half, till 
drained. This done, they are loosened, and 
filled a second time with the same prepara- 
tion, sewed up again, and kept stirring two 
hours, piled up, and drained as before. 
This process is again repeated, with this 
difference, that they are now stirred only 
a quarter of an hour ; after which they 
are left till next morning, when they are 
taken out, drained on a rack, unsew’ed, 
the sumac taken out, folded in two from 
head to tail, the hair-side outwards, laid 
over each other on the leg, to perfect their 
draining, stretched out and dried ; then 
trampled under foot by two and two, 
stretched on a wooden table, what flesh 
and snmac remains scraped off, the hair- 
side rubbed over with oil, and that again 
with water. 
Tlien they are wrung with the hands, 
stretched, and pressed tight on the table 
With an iron instrument like that of a cur- 
rier, the flesh side uppermost ; tlien turned, 
and the hair side rubbed strongly over with 
9 handful of rnslies, to squeeze out as muclj 
MOR 
of the oil ramainiug as possible. The first 
course of black is now laid on tlie hair side, 
by means of a lock of hair twisted and 
steeped in a kind of black dye, prepared 
of sonr beer, wherein pieces of old rusty 
iron have been thrown. When half dried 
by hanging in the air, they are stretched 
on a table, rubbed over every way with a 
panmelle, or wooden-toothed instrument, 
to raise the grain, over which is passed a 
light couche of water, then sleeked by nib- 
bing them with rushes prepared for the pur- 
pose. Thus sleeked, they have a second 
couche of black, then dried, laid on the 
table, rubbed over with a paurnelle of cork, 
to raise the grain again ; and, after a light 
couche of water, sleeked over anew ; and, 
to raise the grain a third time, a panmelle 
of wood is used. 
After the hair side has received all its 
prep.arations, the flesh side is pared with a 
sharp knife for the purpose ; the hair side 
is strongly rubbed over with a woollen cap, 
having before given it a gloss with bar- 
berries, citron, or orange. The whole is 
finished by raising the grain lightly, for the 
last time, with the panmelle of cork ; so 
that they are now fit for the market. 
Manner of preparuig red Morocco. Af- 
ter steeping, stretching, scraping, beating, 
and rinsing, as before, tliey are at length 
wrung, stretched on the leg, and passed 
after each other into water, wiiere alum has 
been dissolved. Thus aluraed, they are left 
to drain till morning, then wrung out, pulled 
on the leg, and folded from head to tail, the 
flesh inwards. 
In tins state they receive their first dye 
by passing them after one another into a 
red liquor, prepared with lac, and some 
other ingredients, which the maroqiiineers 
keep a secret. Tiiis they repeat again and 
again, till tlie skins have got their first co- 
lour ; then they are finsed in clear water, 
stretched on the leg, and left to drain twelve 
hours ; thrown into water, into whicli white 
galls pulverized have been passed through a 
sieve, and stirred incessantly for a day with 
long poles ; taken ont, hung on a bar across 
the water all night, white against red, and 
red against white, and in the morning the 
water stirred up, and the skins returned 
into it for twenty-four hours. 
MOROXYIATES, in chemistry, a ge- 
nus of salts, of which there are two species 
viz. 1. tlie nioroxylate of lime found on the 
bark of a mulberry-tree, crystallized in short 
peedles. Its taste resembles succinic acid. 
When heated it swells and emits a vapour 
