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Swedish Bar Iron: White Pig Iron Refined in a Walloon Finery and Drawn under Water Hammers, as at Dannemora (Percy, 1864)
The renowned bar iron of Dannemora was refined in the old Walloon way: long white pigs melt drop by drop before a cold blast in a small, very hot charcoal hearth, the finer works the metal with an iron staff until it comes to nature, and the lump is drawn out under water-driven hammers.
Result: bars 12 ft long of about 60 lb; 6 tons a week from one hearth, 80 % of the weight of the pig.
Source: John Percy, Metallurgy: Iron and Steel (1864), pp. 599-601, after Tunner and A. Grill. Picture drawn by Youblob.
Mtaalamu
about 30 minutes per lump; 8-hour shifts
Maagizo
1
1
Build the finery hearth
Build the finery hearth
Make the hearth of cast-iron plates: a 2-inch bottom plate on about 3 inches of pounded slag, over a cast-iron box with channels to drain water. From the tuyere it is 10-11½ inches to the back-plate, 22-24 inches to the work-plate and 22-24 inches to the opposite side. Depth: 7-8 inches under the tuyere, 14-15 under the back-plate, 15-18 opposite the tuyere. No tapping hole: the slag is never let out.
Zana zinazohitajika:
Tanuri la kusafisha2
2
Set the tuyere and blast
Set the tuyere and blast
The tuyere nozzle is semicircular, flat side down, 20-25 lines broad and 16-17 lines high, and projects 3½ inches; the blast-pipe nozzle sits 4 inches back inside it. Use cold blast. The blowing machine is not described.
Zana zinazohitajika:
Tanuri la kusafisha
Mivuo3
3
Lay in the pigs
Lay in the pigs
Use white or strongly mottled pig in long pigs about 9 inches broad, 15-18 feet long, 3-4 inches thick at one end and 1-2 at the other. Lay them across the back-plate, one end sloping down over the tuyere, usually two one above the other, and push them forward as the ends melt.
Vifaa kwa hatua hii:
Chuma ghafi cheupe cha mkaa1 long pigsZana zinazohitajika:
Tanuri la kusafisha4
4
Light and make the slag bath
Light and make the slag bath
Fill the front of the hearth with moistened small charcoal and the rest with charcoal, light it and turn on the blast. To make enough slag bath, melt down some large finery scraps or, failing these, several shovelfuls of hammer scale.
Zana zinazohitajika:
Mkaa - uliosagwa laini
Maji
Mkaa
Magamba ya chuma
Sepetu5
5
Reheat the last bloom
Reheat the last bloom
At the start of each heat, hold the bloom from the last lump with tongs, as steeply as you can, in the front of the hearth to reheat it for drawing out.
Zana zinazohitajika:
Koleo la forji6
6
Work the metal with the staff
Work the metal with the staff
As soon as the first pig iron melts, work it with an iron staff: bring the metal on the tuyere side up from the bottom towards the middle into the blast, once to the left and once to the right of the reheating bloom. About 70 lb melts in 20 minutes; thin pieces of malleable iron then cling to the staff.
Zana zinazohitajika:
Fimbo ya chuma7
7
Form the lump
Form the lump
Stop the flow of fresh molten pig, break up all the metal above the tuyere, melt it down and gather it into a lump about 12 by 15 inches. One lump takes 28 minutes on average (25-30).
Zana zinazohitajika:
Fimbo ya chumaKoleo la forji8
8
Draw out the bar
Draw out the bar
Heat each lump 6-8 times in a separate fire and draw it out under water-driven hammers into a bar 12 feet long of about 60 lb. One finery, one drawing-out forge and one hammer make 6 tons of bars a week; the bars weigh 80 % of the pig, and take 3 tons of charcoal per ton.
Zana zinazohitajika:
Jiko la Kufua
Nyundo ya kuangushwa
Gurudumu la majiKoleo la forjiVifaa
1- 1 long pigsKishikilia Nafasi
Zana Zinazohitajika
12- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
Mchoro huu unatengeneza
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