that they take up about 4% of their weight of lime (CaO). They are then run over winches and guided through smooth porcelain rings (“pot-eyes”) into the kier, where they are evenly packed by boys who enter the vessel through the manhole at the top. It is of the greatest importance that the goods should be evenly packed, for, if channels or loosely-packed places are left, the liquor circulating through the kier, when boiling is subsequently in progress, will follow the line of least resistance, and the result is an uneven treatment. Of the numerous forms of kier in use, the injector kier is the one most generally adopted. This consists of an egg-ended cylindrical vessel constructed of stout boiler plate and shown in sectional elevation in fig. 4. The kier is from 10 to 12 ft. in height and from 6 to 7 ft. in diameter, and stands on three iron legs riveted to the sides, but not shown in the figure. The bottom exit pipe E is covered with a shield-shaped false bottom of boiler plate, or (and this is more usual) the whole bottom of the kier is covered with large rounded stones from the river bed, the object in either case being simply to provide space for the accumulation of liquor and to prevent the pipe E being blocked. The cloth is evenly packed up to within about 3 to 4 ft. of the manholes M, when lime water is run in through the liquor pipe until the level of the liquid reaches within about 2 ft. of the top of the goods. The manholes are now closed, and steam is turned on at the injector J by opening the valve v. The effect of this is to suck the liquor through E, and to force it up through pipe P into the top of the kier, where it dashes against the umbrella-shaped shield U and is distributed over the pieces, through which it percolates, until on arriving at E it is again carried to the top of the kier, a continuous circulation being thus effected. As the circulation proceeds, the steam condensing in the liquor rapidly heats the latter to the boil, and as soon as, in the opinion of the foreman, all air has been expelled, the blow-through tap is closed and the boiling is continued for periods varying from six to twelve hours under 20-60 ℔ pressure. Steam is now turned off, and by opening the valve V the liquor, which is of a dark-brown colour, is forced out by the pressure of the steam it contains.
Fig 4.—High Pressure Blow-through Kier.
The pieces are now run through a continuous washing machine, which is provided with a plentiful supply of water. The machine, which is shown in fig. 5, consists essentially of a wooden vat, over which there is a pair of heavy wooden (sycamore) bowls or squeezers. The pieces enter the machine at each end, as indicated by the arrows, and pass rapidly through the bowls down to the bottom of the vat over a loose roller, thence between the first pair of guide pegs through the bowls again, and travel thus in a spiral direction until they arrive at the middle of the machine, when they leave at the side opposite to that on which they entered. The same type of machine is used for liming, chemicking, and souring.
The next operation is the “grey sour,” in which the goods are run through a washing machine containing hydrochloric acid of 2° Tw. strength, with the object of dissolving out the lime which the goods retain in considerable quantity after the lime boil. The goods are then well washed, and are now boiled again in the ash bowking kier, which is similar in construction to the lime kier, with soda ash (3%) and a solution of rosin (112%) in caustic soda (114%) for eight to ten hours. For white bleaching the rosin soap is omitted, soda ash alone being employed.
Fig 5.—Roller Washing Machine.
The pieces are now washed free from alkali and the bleaching proper or “chemicking” follows. This operation may be effected in various ways, but the most efficient is to run the goods in a washing machine through bleaching powder solution at 12°-1° Tw., and allow them to lie loosely piled over night, or in some cases for a longer period. They are now washed, run through dilute sulphuric or hydrochloric acid at 2° Tw. (“white sour”) and washed again. Should the white not appear satisfactory at this stage (and this is usually the case with very heavy or dense materials), they are boiled again in soda ash, chemicked with bleaching powder at ⅛° Tw. or even weaker, soured and washed. It is of the utmost importance that the final washing should be as thorough as possible, in order to completely remove the acid, for if only small quantities of the latter are left in the goods, they are liable to become tender in the subsequent drying, through formation of hydrocellulose.
The modern processes of bleaching cotton pieces differ from the one described above, chiefly in that the lime boil is entirely dispensed with, its place being taken by a treatment in the kier with caustic soda (or a mixture of caustic soda and soda ash) and resin soap. The best known and probably the most widely practised of these processes is one which was worked out by the late M. Horace Koechlin in conjunction with Sir William Mather, and this differs from the old process not only in the sequence of the operations but also in the construction of the kier. This consists of a horizontal egg-ended cylinder, and is shown in transverse and longitudinal sections in figs. 6 and 7. One of the ends E constitutes a door which can be raised or lowered by means of the power-driven chain C. The goods to be bleached are packed in wagons W outside the kier, and when filled these are pushed home into the kier, so that the pipes p fit with their flanges on to the fixed pipes at the bottom of the kier. The heating is effected by means of steam pipes at the lowest extremity of the kier, while the circulation of the liquor is brought about by means of the centrifugal pump P, which draws the liquor through the pipes p from beneath the false bottoms of the wagons and showers it over distributors D on to the goods. By this mode of working a considerable economy is effected in point of time, as the kier can be worked almost continuously; for as soon as one lot of goods has been boiled, the wagons are run out and two freshly-packed wagons take their place. The following is the sequence of operations:—The goods are first steeped over night in
