Each kind requires a different manner of working or manipulation. For instance, a calf book must not be covered in the same manner as a velvet one: I will take each in the above order and explain how they are managed.
Under the class of leather, we have moroccos of all kinds; russia; calf, coloured, smooth, and imitation; roan, sheep, and imitation morocco.
Method of Holding French Knife.
German Paring Knife.
The morocco cover, indeed any leather cover, is to be cut out by laying the skin out on a flat board, and having chosen the part or piece of the skin to be used, the book is laid on it and the skin is cut with a sharp knife round the book, leaving a space of about 3 ⁄ 4 of an inch for an 8vo, and more or less according to the size of the book and thickness of board for turning in. The morocco |91| cover should now have marked upon it with a pencil the exact size of the book itself, by laying the book on the cover, and running the point of a black lead pencil all round it. The leather must then be “pared,” or shaved round the edges, using the pencil marks as a guide. This paring process is not so difficult, especially if a French knife is used, such as may now be purchased at most material dealers. The chief point being that a very sharp edge is to be kept on the knife, and that the burr is on the cutting edge. The knife is to be held in the right hand, placing two fingers on the top with the thumb underneath. The leather must be placed on a piece of marble, lithographic stone, or thick glass, and held tightly strained between finger and thumb of the left hand. Then by a series of pushes from the right hand, the knife takes off more or less according to the angle given. The burr causes the knife to enter the leather; if the burr is turned up the knife will not cut but run off. If the knife is held too much at an angle it will go right through the leather, a rather unpleasant experience, and one to be carefully avoided. The leather should from time to time be examined, by turning it over, to see if any unevenness appears, for every cut will show. Especial attention should be given to where the edges of the board go. The turning in at the head and tail should be pared off as thin as possible, as there will be twice as much thickness of leather on the back where turned in, the object of this care being, that it must not be seen. The morocco |92| cover should now be wetted well, and grained up by using either the hand or a flat piece of cork. This is to be done by gently curling it up in all directions; and when the grain has been brought up properly and sufficiently, the leather should be pasted on the flesh side with thin paste, and hung up to dry. Should the leather be “straight grain,” it must only be creased in the one direction of the grain, or if it is required to imitate any old book that has no grain, the leather should be wetted as much as possible, and the whole of the grain rubbed out by using a rolling pin with even pressure.
Method of Holding Ordinary Knife.
The Morocco leather first brought from that country, had a peculiar grain, and was dyed with very bright colours. It is now largely manufactured in London and Paris; the French manufacture is the finest. Russia and calf require no setting up of the grain, but russia should be well rolled out with the rolling pin.