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Metalwork stuff

For our most recent project, we had to decide whether to do scoring or raising. Scoring is as you would with paper; making a line to help form folds. Raising is a process that uses hammers and stakes to gradually shape objects - usally vessels of some sort (bowls, jugs, vases etc.).

	A model made of tissue paper and wire A bowl and spoon made of tissue paper over a wire frame. The bowl shape is based (loosely) on a human skull and the way the spoon fits was inspired by joints of the skeleton.
	Side view of model You can see the curve of the bowl more clearly here, and also the way the spoon fits into ends of the bowl.
	Raised copper Still a work in progress. The bowl sides need to be curved up more, and I need to think about the ends. I think I should cut away some of the metal of the ends and curve it up more so it looks a little less unbalanced. It needs to be planished, too, but that comes later.
	Side view of raised copper This picture more clearly shows the shape.
	Forged copper spoon (unfinished) This shot is taken from one end, so the flattened end looks larger than it is actually. It has a lot of work to be done to it yet. The closer end needs to be flattened more and curved up to form the bowl. The middle section will be narrower and at the end will be a hollow metal ball (although it won't be a perfect sphere, but instead a more uneven and irregular thing).

The shapes are based on the human skeleton, but they are slightly more abstracted than in my last project. In this project we were told to make something functional. I had an idea for a vase based on the pelvis and backbone, but that will have to wait for another time.

I'm enjoying this project a lot. Raising is tiring work, but it's less frustrating (for me) than sawing out tiny pieces for jewellery or anodising aluminium over and over. It's quite a slow process to use (not least because you have to stop and anneal the metal quite often in order for it to be soft enough to work), but it hasn't bored me.

Stuff other than metalwork

Lately I've been trying to read a bit more. I have recently finished The Restraint of Beasts by Magnus Mills, The Three Muskateers (I'd not read it before, which seems bizarre) and The Kite Runner by Khaled Hosseini. Next I think I shall read Love in the Time of Cholera by Gabriel Garcia Marquez.

I'm looking forward to seeing V for Vendetta, even though I'm sure I shall come out of the cinema raging. There are many films I seem to have missed, unfortunately - Brokeback Mountain and The constant Gardner to name just two. I'll just have to get them out on DVD (or wait until a friend buys them and then borrow them!).

I have been baking lots in the last few days. I have made buns and biscuits, and here are the recipes.

Rock buns (to my family they will be ever known as Nubs. Don't ask me why, I have no idea.)

(makes about twelve)

1/2lb self raising flour
3-4 oz. granulated or brown sugar (I used caster sugar and they still worked..)
3-4 oz. margarine
1 egg
A small amount of milk.
2-4 oz. dried fruit (it suggests currants, sultanas and peel. I used about six ounces of raisins and mixed peel. Mmmm, fruit.)
1/4 teaspoon mixed spice or nutmeg (I used loads of cinnamon and ginger. Absolutely loads!)

Put the oven on to about 170 degrees centigrade. Grease a baking tray or bun tin.
Sieve all the powdered ingredients together and add the sugar.
Rub in the fat with fingertips.
Add fruit.
Beat the egg and mix it with the milk - you really do not need a lot of milk. The mix should -not- be sloppy.
Make a well in the flour, pour in the egg and milk mix and stir well. The consistency should be firm - almost, but not quite, like pastry.
Divide in twelve pieces and put in the bun tin or on the baking tray - preferably try to make them sort of rocky looking and not too flat.

Cook for about fifteen minutes, take them out and then let them cool a little before you remove them from the bun tin. Then eat. EAT.

Oat biscuits

Makes, er, some. Ten, twelve.. it depends.

(All ingredients are rough amounts. Experiment by all means..)

3 oz. porridge oats
3 oz. self raising flour
4 oz. margarine (possibly more. It all depends.)
4 oz. sugar (caster sugar was what I used, but brown sugar might be nice.)

Oven to about 170-180 degrees centigrade. Grease a baking tray (or I used foil on a roasting tin).
Sift the flour, put the oats and sugar in, then rub in the marge. When you've fully rubbed it in, squidge all the mix together. It should be slightly sticky and stay together (more or less). Take pieces off, roll them into balls (ish) and place on the baking tray, placed well apart. Flatten them slightly, then cook for about ten to fifteen minutes in the oven - until they look done, which is -not- when they are completely brown, but when they have brownish tinges to the edges. They spread like mad, so you might need to cut them into pieces when they are still hot. I made some that were crunchy (cooked for slightly longer) and some that were still a little moist and chewy. Mmm.


I have also been a bit stressed about money, but hopefully eBay will help with that. I have things I no longer wear which I will collect from home in April and then put up for auction.

I recently went to the college library and found a copy of Corsets and Crinolines by Norah Waugh. It has patterns for various historical corsets (and crinolines, who'd have thought?), a couple of which I have photocopied and enlarged. At some point I plan to make an Edwardian corset for myself as well as a lovely 1860s pattern one (from a pattern not in the book) which is actually the right sort of size for me. Making them may have to wait until I have the money to buy the busks (solid front piece which, one later corsets, opens) and until I have a sewing machine again. I would like to make one of them, at least, out of some beautiful silk I have at home. I think I still have a piece of shot black and blue grey dupioni somewhere.

I'm sure I've forgotten various things, but, as this is turning into a bit of a monster update, it can wait.