, 1912-09-11

liquefied add the gelatine. About l ID.
of gelatine to y of glue has been salts
factory.
THE BOX Or CoNTAINER This may be
made of wood, but we have found that for
fruits of ordinary size a flower pot can be
used very conveniently and saves much
trouble. If made of wood, the box must
be held together by wire or Irvine so that
it can readily be taken to pieces. 4 flow
er pot has the advantage OF being larger
at the top than at the bottom, and there
fore the mould can be removed without
great difficulty. The inside Of this con
tainer must be well coated with shellat
and each time before the mould is made
must be well oiled. A mixture of 80 per
cent olive oil and so per cent. kerosene
is, perhaps, most satisfactory, but cotton
seed or ordinary raw linseed oil would
probably serve The purpose.
MAKING THE MOULD. Oil the fruit to be
modelled and place II in the container,
which should be large enough to allow an
inch or more on each side of the fruit and
between the fruit and the bottom. The fruit
may usually be suspended from a small nail
driven through a stick which rests upon
the top of the pot and is tied down at the
ends t. the shoulder of the pot. This will
prevent the fruit from rising to the surface
when the glue is poured into the container.
While the glue is warm, but not too hot,
pour it into the cQntainer, distributing 1T
on all sides SO as not to crowd the fruit to
one side. Allow it to remain so overnight.
In the morning remove the mass of glue
from the container. With an oily knife cut
one side Of the mass from end to end rs
far as may be necessary. Gently release
the fruit and move 1t, leaving the mould
empty. AT the same time cut II small open
ing at the highest point to receive the plas=
ter of Paris. Allow the mould to dry for
half an hour and then apply to its interior,
with a brush, "A coating of about 10 per cent
formalin to harden the surface.
MAKING TIE CAST. After the formalin has
cyaporated. apply a coating of oil to the
interior OF the mould and also oil the inte-
rior of the container into which the mould
must now be placed. 1t is sometimes ne
cessarv to tie the mould together before
replacing it in the container. Take the re-
quired amount Of plaster of Paris and add
to it enough water to make a thick liquid.
Nix this we'll so as to free it from all Jumps
and pour it into the mould through the
opening made in the top Shake the mould
with a circular motion to force the plaster
of Paris into all parts. Allow 1t to stand
for an hour or more when It Will be sutf-
GENTLY solidifed to be removed 1t may
then be taken out with the same care with
which the fruit was removed.
uoLoUR!NG THE CAST. If It is desired 10
have a reproduction of the colour of the
fruit as well as the form, this may be done
with water colours, but for this part Of the
work some familiarity with colour work
will be necessary. Any slight imperfcctions
must first be removed. Sometimes min
ute holes, which have failed to be flied
with the plaster of Paris, are to be found.
These may be filled by first dipping the
cast in water and then painting it with a
very dilute cont Of plaster Of Paris These
may not be filed by one or two coatings,
but care must be taken not to alter the
shape of the fruit To prevent the colours
from striking into the east 1t IS necessary
to coat the latter with a very thin glue ap-
Piled with a brush; after this the colour
may be applied.-1g7r"H"ro N"'r@, ting IL