f liquor does not get too
low, in which case the goods in the upper part of the kier are liable to
get dry and are tendered thereby. So long as the goods in the kiers are
not allowed to get dry there is no risk of damage; this trouble rarely
arises with the Barlow and injector kiers. The inside of the kiers
should be kept well limed, so that the goods shall not come in contact
with the bare iron or metal of which the kier is constructed, as this
would be very likely to lead to stains being produced which are by no
means easy to remove. It is usual, and it is a good plan with almost all
kinds of kiers, except the Mather and Edmeston kiers, to put a number of
large pebbles or small stones at the bottom of the kier, which serves to
make a false bottom on which the goods rest and through which the liquor
penetrates and flows away. Before using, the stones should be well
washed to free them from dirt and grit.

[Illustration: Fig. 4.--Mather & Platt's Low-pressure Bleaching Kier.]

The lime boil is carried out in what are called "kiers". Many forms of
kiers have been devised, but the one in most general use is that known
as the "injector kier," of which a drawing is given in Fig. 4, of the
form made by Messrs. Mather & Platt of Salford. Injector kiers are made
to work either under a pressure of 40 lb. to 50 lb. of steam per square
inch, when they are called high-pressure kiers, or at a pressure of 15
lb. to 20 lb., when they are called low-pressure kiers. The one shown in
the drawing is intended for low-pressure kiers. The principle of
construction is the same in all, the details varying somewhat with
different makers. Injector kiers consist of a hollow, upright iron
cylinder made of plates riveted together; the top is made to lift off,
but can be fastened down tightly by means of bolts and nuts as shown in
the drawing. From the bottom, and placed centrally, rises a pipe, known
as the puffer pipe; this terminates at the top in a rose arrangement.
The lower end of the pipe is perforated. A jet of steam is sent in at
the bottom of this pipe, and by its force any liquor at the bottom of
the kier is forced up the puffer pipe and distributed in a spray over
any goods which may be in the kier. The liquor ultimately finds its way
to the bottom of the kier ready to be blown up again. This circulation
of the liquor can be maintained for any length of time and through its
agency every part of the goods gets thorough and effectual trea