ay 20
29. Strength of the Acid 20
30. Label your Bottles! 21
31. The First Biting 21
32. The Use of the Feather 22
33. Stopping Out 22
34. Effect of Temperature on Biting 22
35. Biting continued 23
36. Treatment of the various Distances 23
37. The Creve.--Its Advantages and Disadvantages 24
38. Means of ascertaining the Depth of the Lines 24
39. The Rules which govern the Biting are subordinated to
various Causes 25
40. Strong Acid and Weak Acid 25
41. Strength of Acid in relation to certain Kinds of Work 26
42. Last Stages of Biting 27

CHAPTER IV.

FINISHING THE PLATE.

43. Omissions.--Insufficiency of the Work so far done 29
44. Transparent Ground for Retouching 29
45. Ordinary Ground used for Retouching.--Biting the Retouches 30
46. Revarnishing with the Brush 31
47. Partial Retouches.--Patching 31
48. Dry Point 32
49. Use of the Scraper for removing the Bur thrown up by the
Dry Point 33
50. Reducing Over-bitten Passages 33
51. The Burnisher 33
52. Charcoal 34
53. The Scraper 35
54. Hammering Out (Repoussage) 35
55. Finishing the Surface of the Plate 35

CHAPTER V.

ACCIDENTS.

56. Stopping-out Varnish dropped on a Plate while Biting 37
57. Revarnishing with the Roller for Rebiting 37
58. Revarnishing with the Roller in Cases of Partial Rebiting 38
59. Revarnishing with the Dabber for Rebiting 39