BLEACHING.

47

in the block e, and out of the kier by the taps k k ; the taps are then closed.The boiling bowking liquor is next run in, by tap n, to kier B, and steam againadmitted, which forces the liquor through the goods out of the kier B, upthe pipe o o, and into kier A, its tap, g, being turned to admit the liquor.When all the liquor has passed into kier A, steam is shut off from kier B,turned on to kier A, and, in like manner, forces the liquor through the goodsin kier A, up the pipe p p, and into the kier b again. This is repeated untilthe goods are sufficiently worked.

By this system all the cold water, air, &c., is first expelled, by the high-pressure steam, from the goods, which, then almost dry, and heated by the

Fig. 2.

steam, are in the best state for receiving benefit from the bowking liquor,which is admitted boiling, is forced through them, and followed up bythe steam; and throughout the whole of the operation they are subjectedalternately to the adtion of the steam and the liquor. By this alternatesteaming and liquoring, the goods are much more thoroughly cleansed than hasbeen the case in former kiers.

Fig. 2 is a modification of Fig. i. The various parts of the kiers correspondwith the description of Fig. i; the principle and the mode of working are