The tannage is commenced by paddling in a spent handler liquor (4°) to which a little gambier has been added. The butts then go through the first handlers (5°-15°), which are rounds of ten pits in which the goods are handled every day in the first week, and alternate days in the second week, and are shifted forward twice a week in the next pit. The goods are therefore in this set for five weeks. Gambier is added to these liquors as needed. The butts next pass to duster rounds of four pits, in which they are dusted down in a liquor of 20° for four weeks with 1-2 cwt. of oak bark. The liquor is obtained from the leaches, and afterwards run alternately to the leaches and to the first handlers. As many as six layers are now given of 20°-25° strength, in which the butts are dusted down with 2-3 cwt. oak bark for three weeks. The layer liquors are received from and returned to the leaches, which are made from the "fishings" from the layers. The tannage lasts, therefore, 27 weeks, of which 18 weeks (two-thirds) are in layers. Shorter tannages are now often given, using stronger liquors, much as in ordinary dressing leather. The tanned butts are rough dried, and then wet in for shaving. They are thoroughly scoured, flesh and grain. They are next drummed for three-quarters of an hour in sumach, struck out and hung up to samm. Hand stuffing is best, to avoid any tendering owing to high temperature, but drum stuffing is also used. After setting out and stoning on the grain they are stuffed with warm cod oil and laid away in grease for several weeks, re-oiling occasionally. They may be stained before stuffing. REFERENCE. Bennett, "Manufacture of Leather," pp. 203, 310. PART II.--SKINS FOR LIGHT LEATHERS SECTION I.--PRINCIPLES AND GENERAL METHODS OF LIGHT LEATHER MANUFACTURE