CHAPTER III.

BITING.

27. Bordering the Plate 20 28. The Tray 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