THE MANUFACTURE AND PROPERTIES OF COKE. 9
attained almost a white heat. This process continues until the bright flame dies out, and then the coke is simply a red-hot mass containing not much more than one per cent of the volatile matter originally in the coal, the greater balance having passed off. during the time in which the body of coal was raised to its highest temperature.
When the 48= and 72-hour coking period is completed, or the oven is "around," a stream of water from a hose (or the water may be thrown from buckets) is sent over the surface of the glowing mass-to extinguish the.fire. It is very important to cool off or stop all further combustion at this point of the coking, as, if permitted to • centime- -bunping, ".carbon :would be consumed, thus c^usibig^'majteti^l'JoSs of .coke.
••••• . '
afte'r baeihg cooled Jir^ onje solid juass, is full |^/f
of vertical! spaixfs *c[r Vsc^fiks ^csJiis^d .b^J "the ^oa-fraction. It1
The coker^s iisert therr h'ools in'tliese seams in draw- Kf
ing the coke from the ovens. It is landed on -.the coke |J||
wharves H, Fig. i, from which it is loaded into cars
standing on the track R and shipped broadcast to
consumers, a perspective view of which is seen in
Figs. 3 and 4, pages 12 and 21. The care exercised and
the time taken in drawing the coke from the ovens has
much to-do with its size, freedom from "braize," or
small coke, and the yield. Soon after the coke has
been withdrawn, the oven is again filled with a charge
of coal, the drawing door closed, and the heat of the
oven from the previous coking, as above stated., ignites
the fresh coal and the coking process is again started.
Some manufacturers have followed the practice ofs seldom found in print, because practical foun- I dry men of Mr. West's attainments are, as yet, a rarity/" v<»undrymen*:. Association's Test:"., . . ... 539