Ground almond cake, from which the oil has been expressed, is mixed up with an equal weight of whiting, and made into a stiff paste with water. It soon becomes very hard and tough. It is much employed for luting stills, retorts, etc., when the heat does not exceed about 320° F. (160° C.); it is capable of resisting the fumes of volatile oils, spirits, weak acids, etc., for some time.
Ground almond cake as (1), or linseed cake, is added to starch paste and gum-water.