Bleach

Definition and stakes

David I. Davis,  The modern packing house (1903)

“ As a rule the lower the temperature at which bleaching is done, the more fullers earth is required to get the proper bleach and at the same time as little earth flavor as possible is a point for careful and intelligent consideration. The best way to determine, where there are large quantities of lard, is to take a small sample and make tests in the laboratory. The point to be obtained is to get the bleach with as little of the flavor of the earth as possible. Generally speaking, from three-fourths to one and one-half per cent of fullers earth will get the desired result. ”
Source: Gutenberg

Anna M. Cooley,  Foods and Household Management…

“ Even more convenient are soap chips which come by the barrel, but may be bought at pound rates.
Bleaching and bluing agents.—The sun, as it bleaches white fabrics, may be counted in this group. Chemical bleaches are used to whiten clothes, but should not be resorted to unless clothes are yellow from poor washing, as in the end they weaken the fabric. Commercial laundries sometimes use an excess of acid for this purpose. Cream of tartar is a harmless bleach. Javelle water is another household bleach, chloride of lime being the bleaching substance.
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Source: Gutenberg

R. W. Sindall,  The Manufacture of Paper

“ The best practice in bleaching is to avoid the necessity for using any forms of antichlors by careful regulation of the bleaching process. It has already been suggested in previous references to bleaching that the desired results are obtained when the pulp and bleach are left in contact with one another in tanks or drainers until the bleach is completely exhausted, the residual salts in solution being removed by thorough washing. ”
Source: Gutenberg

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