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Re: [BKARTS] repairing torn pages



Thanks for that tip.  I have plenty of corn starch and even Rice Flour (Goya
makes it and it can be found in the Latino section of the Supermarket.)  But
somehow someone's recipe for cooking your own calls for "2 drops of
formaldehyde" I guess to prolong its life and preserve it. But where on
earth, besides a mortuary are you going to obtain the Formaldehyde?

Distilled water I can see, but Formaldehyde?  Won't the fridge suffice to
hold it for a couple of weeks?

The stuff printed in antiquarian books on our beloved craft, though time
tested and rarely changed,  do tend to come up with the oddest of things to
use in making paste.  

But I like the idea of the double boiler wither self-stirrer, let's see if
ABC or someone on the wholesale side sells them.   I will report.  

Best, 

John

  

-----Original Message-----
From: Book_Arts-L [mailto:BOOK_ARTS-L@xxxxxxxxxxxxxxxx] On Behalf Of Scott
Coutts
Sent: Saturday, February 07, 2009 6:27 PM
To: BOOK_ARTS-L@xxxxxxxxxxxxxxxx
Subject: Re: [BKARTS] repairing torn pages

R John Miller wrote:
> Would either the pre-gel Wheat Starch or Jin Shofu suffice for the needs
in
> the US?  Bookmakers sells both as described below and can be found at the
> link:  http://www.bookmakerscatalog.com/catalog/adhesives/adhesives.htm
> 
> Pre-gel Wheat Starch 
> 
> Pre-cooked wheat starch in powder form without any additives.  Simply mix
> with cold water to desired consistency. Popular for use as a poultice for
> removing adhesives on broken spines. 		A-PREGEL 1-pound jar $6.25  
>    
> Zen Shofu (aka "Jin Shofu")
> 
> A highly refined wheat starch adhesive which must be mixed with water and
> cooked. Wheat starch paste is very strong, even when diluted. It forms a
> much more flexible adhesive layer than rice starch making it more
desirable
> for many book conservation needs.  Zen Shofu provides the strongest and
most
> pure of the wheat starch pastes 
> 
> One typical recipe:  Mix 20 grams of wheat starch to 200 ml of distilled
> water; cook for 15 minutes, stirring constantly, and then cool for another
> 15 minutes, also stirring constantly. After straining, it can be diluted
to
> the desired consistency and kept refrigerated. 
> 
> Microwave recipe:  In a deep container, mix 1 tablespoon of wheat starch
> with 5 tablespoons of distilled water.  Place in a microwave on high
setting
> for 20-30 seconds.  Remove the paste and stir, place back in the microwave
> another 20-30 seconds.  Remove and stir again.  Continue to a cumulative
> time of 3 to 4 minutes until you get the desired consistency which will
> depend upon your needs and individual microwave appliance.  When done, let
> the paste rest a few minutes before using.	A-ZEN 1/2 pound $11.50
> 								A-ZEN-1
> pound $20.36
> 
> 
> Neither are Rice based, but I would thing the Jin Shofu comes closest.

An easy way is to simply go to the local supermarket and buy a box of 
'corn flour' or 'corn starch' from the baking section. Sometimes it's 
made of corn, sometimes wheat, but in the end, it all works the same. I 
use 'Kream' brand.

Scott.

                                    
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