The Principles of Leather Manufacture

by H. R. Procter

CHAPTER IV.

PUTREFACTION AND FERMENTATION.

The nature of ferments — Organised and unorganised ferments — Classification of organised ferments — General properties of ferments — The alcoholic fermentation — The action of enzymes or unorganised ferments — The destruction of ferments by heat and antiseptics — The products of fermentation — The fermentations of the tannery — Fermentation in bating and puering — Fermentation in the tanning liquors — Moulds and mildews — Control of fermentation PAGE [15]

CHAPTER V.

ANTISEPTICS AND DISINFECTANTS.

Distinction of antiseptics and disinfectants — Lime — Sulphur dioxide — Manufacture of sulphuric acid — Bisulphites and metabisulphites — Boric acid and borates — Mercuric chloride — Mercuric iodide — Copper sulphate — Zinc salts — Arsenic — Fluorides — Phenol — Use of carbolic acid — Eudermin — Creasote — Creolin — Salicylic acid — Benzoic acid — Cresotinic acid — Anticalcium — “C.T.” bate — Naphthalene sulphonic acid — Naphthols — Hydronaphthol — Oxynaphthoic acid — Carbon disulphide — Formaldehyde — Triformol — Camphor and essential oils PAGE [21]

CHAPTER VI.

THE ORIGIN AND CURING OF HIDES AND SKINS.

Marking of hides — Fellmongering of sheep-skins — The use of salt — Salting of packer hides — Brining — Dry-salting — Indian plaster cures — Analysis of salt-earths — Salt- and iron-stains — Drying of hides and skins — Damage by insects — The warble-fly — Damage by branding — Cockle PAGE [33]

CHAPTER VII.