make the desired size plate. For instance, if a plate is desired the tin bar is cut to a length and width that is divisible by 14 and 20. The bar is then rolled and doubled over, with the number of times being doubled over dependent on how large the tin bar is and what the final thickness is. If the starting tin bar is then it must be at least finished on the fours, or doubled over twice, and if a thin gauge is required then it may be finished on the eights, or doubled over three times. The tin bar is then heated to a dull red heat and passed five or six times through the roughing rolls. Between each pass the plate is passed over (or round) the rolls, and the gap between the rolls is narrowed by means of a screw. The plate is then reheated and run through the finishing rolls. If the plate is not finished on singles, or without doubling the plate over, it is doubled over in a squeezer. The squeezer was like a table where one half of the surface folds over on top of the other and a press flattens the doubled over plate so the rolled end will fit in the rollers. It is then reheated for another set of rolling. This is repeated until the desired geometry is reached. Note that if the plate needs to be doubled over more than once the rolled end is sheared off. The pack is then allowed to cool. When cool, the pack is sheared slightly undersized from the final dimensions and the plates separated by openers. At this point, the plates are covered in scale and must be pickled. This involves dipping the plates in sulfuric acid for five minutes. The pickling turns the scales into a greenish-black slime which is removed via annealing. The plates are annealed for approximately 10 hours and then allowed to slowly cool. At this point the plates are known as pickled and annealed black plates. These plates were commonly sold for stamping and enameling purposes. After this, the plates are rough and not straight, so they are cold rolled several times. The rolling lengthens the plates to their final dimension. They are then annealed again to remove any strain hardening. These plates are called black plate pickled, cold rolled, and close annealed (black plate p.