How Paper Boxes Are Made / A practical and instructive book telling how the beginner may manufacture all kinds of paper boxes, with special chapters on the printing department for paper box plants, embossing, gold-leafing, label work, etc.

by Robert F. Salade

HEART SHAPED BOXES.

When a heart-shaped box is to have an extension top and bottom, the top and bottom pieces are put on after the box lid has been made on the forms. The heart-shaped pieces of boxboard which are to serve as extension tops are about ¼ of an inch larger all round than the pieces of heart-shaped board which have properly formed the top of the lid and the bottom of the box. The covering may be done after the extension tops and bottoms have been attached, or the covering may be done before they are attached, but in the latter instance, it would be necessary to cover the extension top and bottom pieces, and their edges, before attaching them.

Other odd-shaped boxes, such as diamonds, clover-leaf, fans, etc., and made on the same plan as the heart-shaped box. Practically all boxes of this variety have shoulders. Some have extension tops and bottoms, others are made plain. The covering is done in fancy colored, glazed, embossed, watered or gloss-white paper. The box usually contains fine paper laces.

Fancy boxes of this class are frequently used at parties in the same way as at wedding receptions, the guests being presented with the boxes which are filled with candies, nuts, or cake.

At many of the special banquets given by clubs, business organizations and fraternal societies, ice cream and other desserts are served in fancy boxes, thus adding an unusual touch to the last course of the dinner. These “banquet” or dessert boxes are made in various odd shapes, and are also made square, oblong, round or oval, and as a general rule, there are no lids for the boxes which are covered with colored, gold, silver, white or embossed paper. The inside of a box, used for this purpose, should be lined with plain white book paper, rather than with colored paper, so that the coloring matter in the paper would not transfer to the dessert. Two fine paper laces add an artistic finish to a square, or oblong, box of this variety. The square and oblong dessert boxes are made in the same manner as plain set-up boxes, cut out of a single piece of boxboard, the corners stayed and the sides covered with colored or white glazed paper.