A bad white may be due to its being insufficiently opaque. More oxide of tin is required. Cracks may be prevented by the addition of carbonate of ammonia. Insufficient luster can be avoided by adding to the quantity of soda and reducing the borax. If the gray shows through the white it proves that the temperature of fusion is too high or the viscosity of the mixing is too great. If the coating is not uniformly spread it may be due to the glaze being too thin; add magnesia. If the glaze separates from the gray add some bitter salt. Viscosity will be increased by reducing the quantity of borax. Immunity against chemical reaction is procured by increasing the quantity of borax. An improved luster will be obtained by adding native carbonate of soda. The greater the quantity of silicic acid the greater must be the temperature for fusion. To reduce the temperature add borax. Clay will increase the difficulty of fusion. Oxide of lead will make a frit more easily fusible. A purer white can be obtained by adding a small quantity of smalt.


The character of the water used in the mixing of enamels is too frequently taken for granted, for unsuitable water may render a mixing almost entirely useless. Clean water, and with little or no sulphur present, is essential. For very fine enamels it is advisable to use carefully filtered water which has shown, after analysis, that it is free from any matter which is injurious to any of the enamel constituents.

How to Tell the Character of Enamel

In the case of sign tablets the characteristics looked to are appearance and the adherence of the coatings to the iron. For the latter the tests are simple. The plate if slightly bent should not crack the coating. An enamel: plate placed in boiling water for some time and then plunged into very cold water should not show any cracks, however small, even after repeated treatment of this kind.

Culinary utensils, and those to hold chemicals, should not only look well, but should be capable of resisting the action of acids. Lead should "never enter into the composition of enamels of this class, as they then become easily acted upon, and in the case of chipping present a menace to health. The presence of lead is easily detected. Destroy the outside coating of the enamel at some spot by the application of strong nitric acid. Wash the part and apply a drop of ammonium sulphide. If lead is present, the part will become almost black, but remains unchanged in color if it is absent.

Another simple test is to switch up an egg in a vessel and allow it to stand for about 24 hours. When poured out and rinsed with water a dark stain will remain if lead is present in the enamel. To test the power of chemical resistance is equally simple. Boil diluted vinegar in the vessel for several minutes, and if a sediment is formed and the luster and smoothness of the glaze destroyed or partially destroyed, it follows that it is incapable of resisting the attacks of acids for any length of time. There are several other tests adopted, but those given present little difficulty in carrying out, and give reliable results.