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by Joseph W. Zaehnsdorf
Published in London 1897
distance from the head that is to be cut off. A piece of the thin mill-board or trindle is put between the hind board
and book, so that the knife when through the book may not cut the board. The book is now to be lowered into the
cutting press, with the back towards the workman, until the front board is exactly on a level with the press. The
head of the book is now horizontal with the press, and the amount to be cut off exposed above it. Both sides
should be looked to, as the book is very liable to get a twist in being put in the press. When it is quite square the
press is to be screwed up tightly and evenly. Each end should be screwed up to exactly the same tightness, for if
one end is loose the paper will be jagged or torn instead of being cut cleanly.
The book is cut by drawing the plough gently to and fro; each time it is brought towards the workman a slight
amount of turn is given to the screw of the plough. If too much turn is given to the screw, the knife will bit too
deeply into the paper and will tear instead of cutting it. If the knife has not been properly sharpened, or has a burr
upon its edge, it will be certain to cause ridges on the paper. The top edge being cut, the book is taken out of the
press and the tail cut. A mark is made on the top of the hind or back board just double the size of the square, and
the board is lowered until the mark is on a level with the cut top. The book is again put into the press, with the
back towards, the workman, until the board is flush with the cheek of the press; this will expose above the press
the amount to be taken off from the tail, as before described, and the left hand board will be, if put level with the
cut top, exactly the same distance above the press as the right had board is below the cut top. The tail is cut in the
same way as the top edge.
To cut a book properly requires great care. It will be of great importance to acquire a methodical exactness in
working the different branches, cutting especially. Always lay a book down one way and take it up another, and in
cutting always work with the back of the book towards you, and cut from you. Give the turn to the screw of the
plough as it is thrust from you, or you will pull away from a part of the back instead of cutting it.
In cutting the foredge, to which we must now come, always have the head of the book towards you, so that if to
cut straight you know exactly where the fault lies. The foredge is marked both back and front of the book y placing
a cutting board under the first two or three leaves as a support; the mill-board is then pressed firmly into the
groove and a line is drawn or a hole is pierce head and tail, the foredge of the board being used as a guide. The
book is now knocked with its back on the press quite flat, and trindles (flat pieces of steel in the shape of an
elongated U, about 1 ½ inches wide and 3 or 4 inches long, with a slot nearly the whole length) are placed
between the boards and book by letting the boards fall back from the book and then passing one trundle at the
head, the other at tail, allowing the top and bottom slip to go in the grooves of the trundles. The object of this is
to force the back up quite flat, and by holding the book when the cut-against and runner is on it, supported by the
other hand under the boards, it can be at once seen if the book is straight or not. The cut-against must be put
quite flush with the holes on the left of the book, and the runner the distance under the holes that the amount of
square is intended
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