Bookbinding and its auxiliary branches . forces them over, and makes it impossible to obtain aperfect ridge in backing. A perfect round is about one-third of a circle. In edition shops, the rounding of a bookis accomplished with not more than eight taps of the ham-mer. Every move is made to 102 BOOKBINDING Blank-book rounding is more difficult, and whip-stitched books still more. On the whole, the same methodas above described is employed for all books. Machine Rounding.— Books rounded with machinesare treated in the same manner as described for the handoperation. The table is adjusted
Bookbinding and its auxiliary branches . forces them over, and makes it impossible to obtain aperfect ridge in backing. A perfect round is about one-third of a circle. In edition shops, the rounding of a bookis accomplished with not more than eight taps of the ham-mer. Every move is made to 102 BOOKBINDING Blank-book rounding is more difficult, and whip-stitched books still more. On the whole, the same methodas above described is employed for all books. Machine Rounding.— Books rounded with machinesare treated in the same manner as described for the handoperation. The table is adjusted to the required height,and the book held against a convex form, which bringsthe signatures of one-half of the book forward; the bookis turned over, and the operation is repeated. This ismuch more accurate and is more quickly done than handrounding. backing. All letterpress books should be backed to even up thethickness of the board with the back and permit a freer. Job Backincr Machine. ROUNDING AND BACKING 103 opening of the book. This is done by putting the book inthe backing machine with the cords, tape, and the backabove the jaws. The width of the back above the jaws isgoverned by the thickness of the board to be used, butordinarily not more than one-eighth of an inch is round must be perfect before screwing up themachine. The swell caused by the sewing may easily be
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbookbinding, bookyear
