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This eBook from the Gutenberg Project consists of approximately 49 pages of information about Handbook on Japanning.
of shellac varnish, the necessary pigments for colouring being added thereto, being mixed with the shellac varnish after they have been ground into a high degree of smoothness and fineness in spirits of turpentine.  In japanning it is best to have the oven at rather a lower temperature, increasing the heat after the work has been placed in the oven.  When a sufficient number of coats have been laid on—­which will usually be two only—­the work must be polished by means of a piece of cloth or felt dipped in tripoli or finely powdered pumice-stone.  For white grounds fine putty powder or whiting must be employed, a final coat being afterwards given, and the work stoved again.  The last coat of all is one of varnish.  And here, as a preliminary remark, it is advisable that all enamels and japans should be purchased ready-made, as any attempt to make such is almost sure to end in disaster, while, owing to the fact that such are only required for small jobs; it would involve too much trouble and would not pay.  It is for this reason that few japan recipes are given, as, although many are available, they do not always turn out as suitable for the purpose as could be desired, in addition to which the ready-made articles can be purchased at a very reasonable price and are much better prepared.  The operator should procure his enamels a shade or two lighter than he desires to see in the finished article, allowing the chemical action due to the stoving to tone the colours down.  Another necessity is to keep the enamel thoroughly well mixed by well stirring it every time it is used, as if this is not done the actual colouring matter is apt to sink to the bottom, the ultimate result being that streaky work is produced in consequence of this indifferent mixing of the enamelling materials.

It is hardly necessary to state that all japanning or enamelling work must be done in a room or shop absolutely free from dust or dirt, and as far away as possible from any window or other opening leading to the open air, for two reasons—­one being that the draught therefrom may cool the oven or stove, and the other that the air may convey particles of dust into the enamelling shop.  In fact, it cannot be too much impressed upon the workmen that one of the primary secrets of successful enamelling is absolute cleanliness; consequently all precautions must be taken to ensure that the enamel is perfectly free from grit and dust, and it must be so kept by frequent straining through fine muslin, flannel, or similar material.  The work having been thoroughly cleaned and freed from all grease and other foreign matter, it must be suspended or held immediately over the pan elsewhere referred to, and the enamel poured on with an ordinary iron ladle, or covered by means of the brush.  When it has been permitted to drain thoroughly, the work should be hung on the hooks on the rods in the oven as seen in the explanatory sketch, care being observed that no portion of the work is in such a position that any superfluous enamel cannot easily drain off—­in other words, the work must lie or hang that it is always, as it were, on the slant.  Always bear in mind when shutting the oven door to do so gently, as if a slam is indulged in all the gas jets will be blown out, and an explosion would probably result.

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