After the clay has been dug, it must be "tempered," that is, mixed with water and about one third or one fourth as much sand as clay, and left overnight in a "soak pit," a square pit about five feet deep. In the morning the workmen shovel the mass over and feed it into the machines for forming the bricks. The mixing is better done, however, in a "ring pit." This is a circular pit twenty-five or thirty feet in diameter, three feet deep, and lined with boards or brick. A big iron wheel works from the center to the edge and back again for several hours, through and through the clay. A method even better than this is to put the clay and sand and water into a great trough, in which there is a long shaft bristling with knives. The shaft revolves, mixes the clay, and pushes it along to the end of the trough. This is called "pugging," and the whole thing--trough, shaft, and knives--is a "pug mill." In the old days bricks were always made by hand. The moulder stood in front of a wet table whereon lay a heap of soft clay. He either wet or sanded his mould to keep it from sticking. Meanwhile, his assistant had cut a piece of clay and rolled it and patted it into the shape of the mould. In making bricks, there can be no patching; the mould must be filled at one stroke, or else there will be folds in the brick. To make a good brick, the moulder lifts the clay up above his head and throws it into the mould with all his force. Then he presses it into the corners with his thumbs, scrapes off with a strip of wood any extra clay, or cuts it off with a wire, smooths the surface of the brick, puts mould and brick upon a board, jerks the mould up and proceeds to make another brick. [Illustration: IN A NEW JERSEY BRICK MILL _Copyright by Underwood and Underwood._ This man is moulding a fire-brick to its final shape.]