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| The Binding of Books An Essay in the History of Gold-Tooled Bindings by Herbert P. Horne London 1894 |
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| The Craft of Binding Part 2 |
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| For this purpose, additional sections of plain paper, similar to that on which the book is printed, should be supplied by the publisher. The book should not be rounded; still less should it be backed, which is an unnecessary operation in temporary bindings, and often the cause of irreparable mischief. In permanently binding a book, this temporary backing has to be struck out with the hammer; and the sections, when backed a second time, are apt to take their old form, which in most cases is the wrong one, having been fashioned without proper care, or by machinery. Lastly, the edges of a cased book should not be cut. In brief; nothing should be done in temporary binding, but what is necessary; and what is necessary should be perfectly done. COLLATION - The next stage is the collation of the book, to ensure that all the sheets are in their proper sequence, according to the signatures of the several quires, or sections. In our modern practice, these signatures generally consist of letters, which are placed at the foot of the first page of each quire. The signature of the first quire of the text is ordinarily B, the title-page and preliminary matter being reckoned as A. The letters J, v, and w, are not often used; and when the remaining letters of the alphabet have been exhausted, AA is used for a second, Aa for a third epetition. Particular attention must be given to the illation of any inserted leaves, for which special lrectIOns are generally furnished to the binder. The collation of old books, where irregular signatures are frequent, obviously requires peculiar knowledge; but the principles of collation may best be understood, by reading such a volume as Mr. Jacobi's admirable little volume of Notes on Books and Printing, or the French treatise of Dudin, where such matters are set forth at great length. BEATING, OR PRESSING - Formerly, after the book had been collated, it was beaten. For this purpose, a beating-stone and hammer were used: the beating stone, which, despite its name, was sometimes an iron slab, was securely bedded, and possessed a perfectly smooth face. The hammer was small-handled, and heavy-headed. That end of the head, which was used for beating, was considerably larger than the other; and, like the stone, required to be perfectly smooth, and scrupulously clean. Two or more sections of the book, according to their thickness, were then laid on the stone, between two sheets of paper, and equally beaten over the whole of their surface. To ensure this equality, the sheets were continually moved round by the left hand; while the hammer was held in the right Unless great care was taken, that the face of the hammer should fall evenly upon the surface of the sheets, the edge of the hammer was apt to break the paper. |
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