Early Work In Photography
A Text-book For Beginners

First Lessons in Printing. 13 (the left hand being used to hold the covering paper from moving) and firmly dragged from the centre to one end of _the pile of prints. They are then - turned end for end and the opera- C0 tion repeated. This effectually ex- 0—pels the water, but as some practice Squeegee, is necessary before a beginner can thoroughly master the squeegee, we recommend the former plan for the present. When all superfluous water has been driven from the prints the top one is coated with a thin layer of arrowroot paste, applied with a bristle brush, and then lifted by one corner from the heap. It is then turned face upwards and firmly held about an inch towards the centre from the top right hand and bottom left hand corners. The top left hand corner is then lowered to the required position on the mount, the top edge is allowed to follow it, and, when it is in correct position, the rest of the print falls easily into its place. It must then be covered with a sheet of clean dry blotting paper and rubbed firmly into place with the side of the hand. After a little practice this soon becomes a very simple and easy matter, and the print always dries free from creases. Paste for mounting photograms may be bought of most stock dealers, but the following formula is an excellent one: Bermuda Arrowroot (best) ... 34 ounces Gelatine (Nelson’s No. 1) ... 160 grains Methylated Spirits.................2 ounces Carbolic Acid (pure) .............12 minims Water (cold) .....................30 ounces Mix the arrowroot into a stift cream with two ounces ot the water, while the gelatine is placed to soak in the re- mainder. When the gelatine is softened and the arrowroot well mixed, pour all together into an iron saucepan and bring to the boiling point. Keep at this heat for about five minutes, being particularly careful to stir continually from the moment the mixture is placed on the fire. When sufficiently cooked, pour into a basin to cool. When cool, add the carbolic acid and spirit (previously mixed) in a thin stream with constant stirring. Then bottle and keep well corked.