This is a comprehensive scientific investigation into the effects of glucose and salts on sole leather, originally published by the United States Department of Commerce in 1919. The study is explained in detail and its results presented clearly and concisely with the aid of tables, illustrations, and photographs. This vintage book is recommended or those with an interest in leather boot and shoe production, and especially historical methods of quality control. Contents include: "Purpose of the Investigation", "Previous Work", "Reasons for Further Study", "Definite Object of the Investigation", "Methods", "Selection of the Leather", "Description of Leather Selected", "Preparation of the Samples", "Field Tests", "Wearing Tests", "Plan of Comparison", "System of Inspection", "Records", "Laboratory Tests", "Machine Wearing Tests", etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in a modern, high-quality addition complete with a specially commissioned new introduction on the history of shoemaking.
