Fig. 54.
Fig. 55.
Cutting the fore-edge is more difficult. The waste sheets at each end of the book should be cut off flush with the edge of the board, and marks made on them below the edge showing the amount of the square, and consequently how much is to be cut off. The curve of the back, and consequent curve of the fore-edge, must first be got rid of, by inserting a pair of pieces of flat steel called “trindles” ([fig. 54]) across the back, from the inside of the boards. When these are inserted the back must be knocked quite flat, and, in the case of a heavy book, a piece of tape may be tied round the leaves (see [fig. 55]) to keep them in position. A pair of cutting boards is placed one on each side of the leaves, the back one exactly up to the point that the edge of the board came to, and the front one as much below that point as it is desired the square of the fore-edge should be. The trindles are removed while the book is held firmly between the cutting boards by the finger and thumb; book and boards are then lowered very carefully into the press. The top edge of the front cutting board should be flush with the right-hand cheek of the press, and that of the back a square above the left-hand cheek (see [fig. 56]). A further test is to look along the surface of the right-hand cheek, when, if the book has been inserted truly, the amount of the back cutting board in sight should exactly correspond with the amount of the paper to be cut showing above the front board. It will also be necessary before cutting to look at the back, and to see that it has remained flat. If it has gone back to its old curve, or the book has been put into the press crookedly, it must be taken right out again and the trindles inserted afresh, as it is usually a waste of time to try to adjust the book when it is in the press. The leaves are cut in the same way as those of the head and tail.
Fig. 56.