60 FARM MECHANICS 



will harden easily and naturally, but if improperly 

 forged the tempering will be very difficult probably a 

 failure. The quality of a finished tool depends greatly 

 upon the correct heat and proper method used in forg- 

 ing and hardening it. 



Making Steel Tools. Steel for tools should first be 

 annealed to even the density and prevent warping. 

 This is done by heating it to a dull cherry red in a slow 

 fire. A charcoal fire for this purpose is best because it 

 contains no sulphur or other injurious impurities. 

 After heating the piece of new steel all over as evenly 

 as possible it should be buried several inches deep in 

 powdered charcoal and left to cool. This completes the 

 annealing process. While working steel into proper 

 shape for tools, great care is required to prevent burn- 

 ing. It should be worked quickly and the process re- 

 peated as often as necessary. Practice is the only 

 recipe for speed. 



When the tool is shaped as well as possible on the 

 anvil it is then finished with a file by clamping the new 

 tool in the vise, using single cut files. Bastard files are 

 too rough for tool steel. After the tool is shaped by 

 cross-filing and draw-filing to make it smooth it is some- 

 times polished by wrapping fine emery cloth around 

 the file. Oil is used with emery cloth to give the steel 

 a luster finish. Tempering is the last process in the 

 making of such tools as cold chisels, drills, dies, 

 punches, scratchawls, etc. 



Tempering Steel Tools. Good judgment is required 

 to get the right temper. Good eyesight is needed to 

 catch the color at the exact instant, and quick action to 

 plunge it into the water before it cools too much. Dies 

 are made very hard. The color of the steel at dipping 

 time should be a bright straw color. Cold chisels will 



