It should be provided with two or more vertical steam pipes, connected at the bottom of the boiler with a horizontal pipe perforated with numerous holes. The vertical steam pipes should be furnished with injectors, whereby air is drawn in, and forced with the steam through the holes in the horizontal pipe. The stream of air serves the double purpose of thoroughly agitating the liquor and of oxidising any sodium sulphide in the recovered soda. The liquor before causticising should be reduced in strength to about 20–25 degrees Twaddle, which may be done with the washings of the residue from the recovered soda, or from the washings obtained subsequently from the lime-mud. This strength should never be exceeded, otherwise imperfect conversion into caustic soda is the result. This is due to the fact that concentrated solutions of caustic soda react upon calcium carbonate, forming sodium carbonate, and calcium hydrate, the reaction being the reverse of that indicated in the above equation. If the liquors are very strong in carbonate of soda, and comparatively free from sulphate, they should not be causticised at much over 20° Twaddle, if they contain much sulphate, and therefore less carbonate, the higher strength can with safety be adopted. The causticising vessel should be provided with a stout iron cage or basket, into which the lime can be put. This should be securely fastened to the vessel, and should dip into the liquid. The liquor having been properly diluted, is now heated by means of the steam pipes, and the lime put into its cage. It should be put in in lumps. As the liquor reaches the boiling point, the reaction will proceed rapidly, and the lime will gradually disappear; fresh lumps should be added if necessary. If the liquor is sufficiently heated the causticising will be complete in from two to three hours. The liquor should be tested from time to time; this is usually done by a workman. He withdraws a sample of the liquor, and after allowing the calcium carbonate to subside, pours off a portion of the clear liquid into a glass vessel. He {190} then adds an excess of either sulphuric or hydrochloric acid. If any effervescence takes place, due to the evolution of carbonic acid gas, he knows that the operation of causticising is incomplete; the heating must therefore be continued. It is difficult, without an undue expenditure of time and steam, to convert the whole of the soda into caustic: it should however be so perfect, that on testing only a very slight effervescence occurs. It is quite easy to convert as much as 95 per cent. of the soda, or even more. The actual amount converted can only be ascertained by a careful analysis of the liquor.