The materials mentioned, viz. alum, salt, flour, egg yolk and olive oil, are all mixed together into a paste with some amount of water. The goods are drummed in this paste and then dried out. This operation is known as "tawing." The goods are then "aged" for several weeks and finished as required. The manufacture of "glove kid" from lambskins and kid skins is the most typical example of alum tannage. Lambskins are unwoolled very usually by painting the flesh with a mixture of lime and sodium sulphide. There must not be too much of the latter on account of its tendency to give harshness, a fatal defect in glove kid. The addition of calcium chloride is desirable, and the skins, which should be pulled as soon as possible, should be quickly placed in soft water or weak lime. For kidskins a set of lime liquors may be used, and in preference to sodium sulphide red arsenic is employed. About one per cent. realgar on the weight of the lime is used, but more often larger quantities are preferred, even up to 6 per cent. The liming is thus shortened to 4 or 5 days. Fresh lime liquors are sometimes used without any sulphides. Another method is to place the skins in a paste of lime to which realgar has been added in slaking. In any method it is necessary to saponify or emulsify the grease on the grain, or difficulties occur in dyeing and finishing. Skins which are to be tawed for glove kid are both puered and drenched. They are heavily puered at 70° F. for 3 hours, or even longer for the heavier skins. After scudding they are drenched with 10 per cent. bran and some pea meal at 95° F. for a few hours only. In preparing the tawing paste, the flour should be mixed with tepid water; the egg yolk should also be diluted with tepid water slightly, and strained if necessary, and then added to the flour. The oil is then carefully mixed in. The alum and salt are dissolved separately at 110° F. and added to the flour and oil. The tawing paste should be used at about 105° F. For every hundred medium-sized lambskins there will be required: 10 lbs. flour in 2-1/2 gallons water, 1 quart preserved egg yolk, 3-3/4 lbs. alum and 1-1/4 lbs. salt. The skins are drummed in this for an hour or so and dried out on poles rapidly, but not with great heat. This is essential to get "stretch." They are next wet back, staked, dried and staked again. They are then "aged."