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