Bookbinding and the Conservation of Books
A Dictionary of Descriptive Terminology

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dubbin

A paste prepared from cod oil and tallow, the proportions of which vary according to the time of year—in winter generally two parts oil to one of tallow, and the reverse in the summer. There are two types of tallow in general use, one of which is mutton (melting point 40-45° C.), and the other beef (melting point 35-40° C.). Dubbin is used to incorporate oil into some tanned leathers in the STUFFING (2) or CURRYING processes. (306 )




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