*Amend, Otto Paul*, New York (_U.S. Pat._ 763,347, 1904; _Eng. Pat._ 18,514 _and_ 18,514A, 1904).--Improved Process for Bating and Puering Skins, and Improvements relating to the Bating, De-acidifying and Oxidizing of Hides and Skins. The skins are treated with a solution of an ammoniacal salt, small quantities of an acid such as hydrochloric acid being added at intervals, so as to reform the salts. Pickled skins are de-acidified and oxidized by treatment in a neutral or slightly alkaline solution of a nitrite of an alkali or alkaline earth such as sodium nitrite. *Nowak, O. H.*, Chicago (_French Pat._ 360,854, 1905; _Eng. Pat._ 26,771, 1905).--Substance for Treating Hides and Process for Making same. This is the “dermiforma” described in Chapter VII. Although bacterial action is used to prepare the bate, the essential action is an acid one, and, as we have said, resembles the drench. *Norris, W. M.*, New Jersey (_U.S. Pat._ 840,794, 1907; _Eng. Pat._ 29,661, 1906).--Improved Process of Treating Hides and Skins. In this process the skins are subjected to treatment with a dilute solution of hyposulphite of soda, which is said to “set” the gelatinous fibres of the skin. The deliming is completed with hydrochloric acid in the presence of salt. *Boehringer Sohn, C. H.* (_Eng. Pat._ 3,140, 1911) Proposes to use in place of the free organic acid, in this case lactic, the sodium salt, and then to add slowly the amount of hydrochloric or sulphuric acid requisite for deliming. The mineral acid combines with the sodium salt, liberating an equivalent amount of the weaker organic acid, which then acts upon the lime in the skins. For deliming 100 kilos. of pelt, 0·25 kilo. of sodium lactate (50 per cent.) and 0·56 kilo. hydrochloric acid (20° Bé.) are used. The advantage of the method is that a considerable saving is effected in comparison to the quantity of the free organic acid which would be required. In the above example 1 kilo. of lactic acid (43 per cent.) would be required to neutralize a corresponding amount of lime. In addition to these deliming processes, there are a number of bates in which various nutritive media are allowed to ferment naturally, without the addition of any specific bacteria. Among these may be mentioned:-- *Dr. Nördlinger’s Bate*, in which a paste of potatoes is allowed to ferment at 30°–37° C. for several days; it is then dried at 40°–50° C., and used in the same way as dog dung. *H. E. Simons’, Phosphorbutyralin*, consists of the beetroot residues in sugar manufacture which have undergone an acid fermentation, and contain butyrates and phosphates of ammonia. *Oakes* (_US. Pat._ 798,070, 1905; _Eng. Pat._ 24,488, 1905).--In this patent an albuminous body, such as casein is allowed to putrefy, at a temperature of 100° F., for several days; an equal weight of flowers of sulphur is then added, and the mixture used as a bate or puer. The sulphur is said to play an essential part in the bate.