The cleanest method, and at the same time the surest to produce a fine sprinkle, is to use a wire sieve and a stiff brush, something like a shoe-brush, for convenience. The sieve should be oval in form, with a very thick wire running round the edge until they meet, then projecting about a foot from the sieve so as to form a handle, the whole somewhat resembling in shape the bat used by ball-players. Fine brass wire is the best for the sieve. The wire should be about one-fourth of an inch apart. After every thing is in readiness, dip the stiff brush in the colour and lay the sieve over the pan, and rub the brush over it to get rid of the superfluous colour, which will drop into the pan; then knock off all the loose colour adhering to the sieve; then hold the sieve over the books, and rub the brush over the wires, lightly at first, and afterwards harder as the brush loses the colour. The colour will descend like a fine mist, and the effect produced upon the edge cannot be equalled by the old method. Several colours are sometimes used with very pleasing effect; some of these combinations will be described, and many others will readily occur to the workman as his taste may suggest.
COLOURS.
Of vegetable colours, and ochres, directions for mixing which have been given above, it will only be necessary to particularize the most approved and generally-used substances. The liquid ones will require a more lengthened description.
Blue.—Indigo and Prussian blue, with whiting for lighter shades.
Yellow.—Dutch pink, King's yellow, and yellow orpine.
Brown.—Umber, burnt over the fire.
Red.—Vermilion; or Oxford ochre, burnt in a pan.
Pink.—Rose-pink; to make it brighter, add lake.
Green.—The first and second mixed to any shade.
The liquid or spirit colours will be found best for use, as the edges will not rub, which all other colours are liable to do. Some of the receipts are well known; but, it being necessary to give a faithful record of the art, the whole of the colours used and modes of preparation will be presented.