enamels and japans should be purchased ready-made, as any attempt to
make such is almost sure to end in disaster, while, owing to the fact
that such are only required for small jobs; it would involve too much
trouble and would not pay. It is for this reason that few japan
recipes are given, as, although many are available, they do not always
turn out as suitable for the purpose as could be desired, in addition
to which the ready-made articles can be purchased at a very reasonable
price and are much better prepared. The operator should procure his
enamels a shade or two lighter than he desires to see in the finished
article, allowing the chemical action due to the stoving to tone the
colours down. Another necessity is to keep the enamel thoroughly well
mixed by well stirring it every time it is used, as if this is not
done the actual colouring matter is apt to sink to the bottom, the
ultimate result being that streaky work is produced in consequence of
this indifferent mixing of the enamelling materials.

It is hardly necessary to state that all japanning or enamelling work
must be done in a room or shop absolutely free from dust or dirt, and
as far away as possible from any window or other opening leading to
the open air, for two reasons--one being that the draught therefrom
may cool the oven or stove, and the other that the air may convey
particles of dust into the enamelling shop. In fact, it cannot be too
much impressed upon the workmen that one of the primary secrets of
successful enamelling is absolute cleanliness; consequently all
precautions must be taken to ensure that the enamel is perfectly free
from grit and dust, and it must be so kept by frequent straining
through fine muslin, flannel, or similar material. The work having
been thoroughly cleaned and freed from all grease and other foreign
matter, it must be suspended or held immediately over the pan
elsewhere referred to, and the enamel poured on with an ordinary iron