Christmas Tin Can Artistry 2

Take heavy kitchen scissors and cut the can down the center opposite the seam. Spread the two equal sides of the can flat. Hold your thumb through the ring at the bottom on the seam, then with the scissors make quick cuts, start­ing at the top on one side and cutting into the seam, but never through it. Cut in narrow one-eighth inch strips. As the strips are cut, they will curl. After the one side is cut, turn the can and cut the other side in the same way.

When the can is all cut into narrow strips, adjust the curls to make a nice uniform tree all around, also pull a few of the top strips upward to give more height and a tapered shape. Put a small gum drop or spice drop on the end of each piece of tine. The effect is quite amazing.

The ends that are cut out, may be fashioned into orna­ments. The rim, cut off when the can is in the opener in a horizontal position, may be wrapped with red Scotch tape. Only one rim will be removed from a tin that is made into a tree, but you can fasten together two of similar size, as with the embroidery hoops (Drawing 12), and decorate them with a small bell, sprig of mistletoe or green. Where they are hung will depend on the size of the rims, but all sizes will do for the Christmas tree.

It is soon learned, when cutting strips of tin for the tree, that short quick cuts cause the tin to curl and that some tins respond better to cutting. Experience also reveals that certain tins, such as those used for packing beer, fish prod­ucts and fruits, usually have the most sparkle. The two-tone effect of some tins, gold on the inside and silver out­side, is effective.

Drawing 30 shows the steps taken in cutting tops and bottoms for ornaments. It is always well to quarter the circle first, never cutting all the way through.
 

Next- Christmas Tin Can Artistry part3

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