Fig. 66.
The length to cut stock is shown in the drawing of the staple in [Figure 66]. The stock is caught at one end with a pair of light tongs. The piece is then heated and drawn out to a point; it is reversed in the tongs and the other end is drawn out. The center of the piece is then reheated and bent into shape over the horn of the anvil.
In drawing any piece of stock to a tapered point, the taper should not be hammered on one side continuously and, when turned over, hammered back again. To have a taper on all four sides alike, the bar must be raised the proper distance and not laid flat on the anvil. [Figure 67] illustrates the wrong way and [Figure 68], the correct way.
Fig. 67. Fig. 68.
Exercise No. 7.
Fig. 69.
Fig. 70. Fig. 71.