Linseed Oil Finish

¶ The first use of oak for interior trim in the English feudal castles and baronial halls included no attempt to finish the wood. It was allowed to age and color from the greases and gases liberated by the cooking over open fires. In time beautiful and colorful finishes resulted naturally. Later to produce the mellowed and aged effects on these old surfaces without waiting for the passage of time, new oak was treated with oils; probably animal fats, linseed oil and others. Coat after coat was rubbed in and renewed from time to time.

¶ There is no more serviceable finish today than that produced by coat after coat of hot linseed oil. The great durability and beauty of French polished woods is due largely to the oil coats rubbed in, each being allowed to dry.

¶ On table tops or any surfaces which are subject to hot dishes there is no better finish than that produced by brushing on a coat of half boiled linseed oil and half turpentine; let it dry an hour or so and wipe off any excess remaining on the surface. In a day or two coat again with the oil, wipe off and let dry. When the oil is put on hot it penetrates more deeply and so makes a more serviceable finish. Three or four coats of oil makes a good finish, and if the process is continued by adding a coat of hot oil occasionally, the finish is very satisfactory and decidedly appropriate for oak, especially. It will not spot white from hot dishes and may be washed as often as necessary to keep it clean. Such a finish is, therefore, very practical for restaurant tables.

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