Joiner's glue. simple recipes

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FACTORY TECHNOLOGIES AT HOME - SIMPLE RECIPES
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Joiner's glue. Simple recipes and tips

Factory technologies - simple recipes

Directory / Factory technology at home - simple recipes

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When applied wood glue it is better to use glue, previously welded and then dissolved as needed on fire. But the good qualities of such glue largely depend on skillful cooking.

The best glue is boiled out from the horns, it has a beautiful light color. Crushed into small pieces, the adhesives are placed in a vessel with cold water, where they are left until it softens so much that you can easily crush it with your fingers. This usually takes 3-4 hours. Then the water is drained, and the pieces of softened glue are transferred to a small bottle, which they put on fire. Cooking continues for 15 minutes, until the glue turns into a uniform, liquid, thick cream, a mass that does not contain a single slimy lump.

During cooking, the glue is constantly stirred with a stick to prevent it from burning, otherwise it becomes the same to prevent it from burning, otherwise it becomes dark and loses some of its gluing power. It should also not be exposed to strong fire, so that it does not boil over. If the glue has been soaked for a very long time and absorbed too much water, then it has to be cooked carefully for a longer time until the excess water evaporates and the glue reaches the proper density. The welded glue is poured onto a plate, on which it is allowed to cool. It turns out a gelatinous mass, from which pieces are cut off and dissolved by heating.

We report the following useful tips for improving the qualities of wood glue. Ordinary wood glue is soaked in water until it swells and turns into a relatively soft mass. After that, draining the water, melt it on the fire carefully and not for long so that it does not burn. After pickling, the glue is diluted not with water, but with vodka, and 100 g of powdered alum is added for another 12 g of wood glue. The glue prepared in this way is very durable and well resists the action of water.

Author: Korolev V.A.

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