Take some dissolved gum, as before, and make it into a paste with a little starch-powder to finish it; or it may be made with some of the prepared sugar gum-paste, finishing it with starch-powder.
Those articles which are gilt are seldom intended to be eaten, therefore first give them a coating of parchment size and whitening, as the papier mâchée, or paint them with oil colour. When this is dry, brush over a coat of gold size, and let it remain until nearly dry, or so as it will stick to the fingers a little: then take a small dry brush, termed by gilders a tip, rub a little
*For further particulars, and for the method of taking the impressions of moulds with composition, see the ' Guide to Trade - The Carver and Gilder,' Knight & Co., p. 53.
Prepare your object, if not to be eaten, as for gilding, giving it a coat of invisible green, prepared with turpentine, a little japan gold size, and a small portion of oil; when it is nearly dry, dip a fitch pencil in some bronze powder, shake off the loose pieces which hang about the brush, and apply it to the parts you wish to assume the appearance of copper, which are in general the most prominent.
Smooth your finger with sand-paper, and give it a coat of isinglass dissolved, or parchment size; when this is dry, give it a coat of colour made as follows: - Take a sufficient quantity of prepared indigo, with verditer blue, and a little spruce ochre or saffron, in such proportions as to make a deep green; grind them together with white of egg and powdered sugar-candy, or with parchment size; give it a coat of this, and when nearly dry apply the bronze as before.
These are composed of pieces of wire of different sizes to suit the dimensions of the piece, which is bound round with silver or tissue paper, and fastened with paste. These wires, after they are fashioned to the desired figure, are fixed with binding wire, and the whole is finished with stout Bristol-board or card paper, ornamented gold borders and papers, and decorated with gum paste. They are placed in the centre of the table, with bon-bons, etc.
This is made of white wax, which is melted and mixed with lard to make it malleable. In working it, the tools and the board or stone are moistened with water to prevent its adhering; it may be coloured to any desired tint with dry colour.
Infuse saffron in warm water, and use it for colouring any thing that is eatable. The English hay-saffron is the best; it is taken from the tops of the pistils of the crocus flower; it is frequently adulterated with the flowers of marygolds or safflower, which is known as the bastard saffron, and is pressed into thin cakes with oil. Good saffron has a strong agreeable odour, and an aromatic taste. Gum paste and other articles which are not eaten may be coloured with gamboge dissolved in warm water.
Prussian Blue may be used instead of indigo, if preferred, but must be used sparingly.