THE LAUNDERING OF COLOURED COTTONS
Materials.
Warm soft water, soap jelly, borax to soften hard water, salt, vinegar and
ivy leaf water to act as mordants.
For very delicate colours, instead of soap use one of the following: soap
bark, bran, rice or potato water. (See chapter on Starch.)
Boiling water starch should be made and allowed to cool before it is used.
Processes.
(1.) Wash in warm soapy water on the right side: Do not rub more than
can be helped. Squeeze instead.
Add ivy leaf water for dark coloured grounds.
(2.) Wash in warm soapy water on the wrong side.
(3.) Rinse in clear warm water.
(4.) Rinse in cold water with the following:
To each gallon of water add a handful of salt (to set colours).
To each gallon of water add four tablespoonfuls of vinegar (to revive pink,
blues and reds).
(5.) Starch in cooled boiled starch.
If the colours run add salt to starch also.
(6.) Dry quickly in the shade the wrong side out.
Points to Remember.
Avoid hot water, rubbing soap on, sunshine or great heat during drying, and
do not allow clothes to lie long in the water, as all these things are likely to
cause the colours to run.
To Iron Coloured Cottons.
Coloured cottons are dampened, rolled tightly and left for an hour or so
before ironing, as other clothes are.
Take care to roll them in an old cloth and keep separate from other clothes
if the colours run.
Iron on the right side unless there is a raised pattern.
The irons must not be too hot, or they will cause the colour to fade.
176 GIRLS’ HOME MANUAL
CHAPTER XI.
THE WASHING OF FINE WHITE LACE, CHIFFON, NET
AND LACE CURTAINS
(1.) Soak over night in warm water, add one tablespoonful of dissolved
borax to each quart for lace, chiffon and net.
For lace curtains add one tablespoonful of soda solution to each gallon.
The soaking water for curtains should be changed two or three times.
(2.) Wash by squeezing gently in warm soapy water.
Real lace must be handled very carefully, and is often tacked to white cotton
before being washed.
(3.) Boil, if necessary, for fifteen minutes, except chiffon.
Put laces in a cheesecloth bag for boiling, and curtains in a string bag.
(4.) Rinse until all soap is removed.
(5.) Stiffen by dipping in a cup of water, to which is added one or two
tablespoonfuls of gum water, according to the stiffness desired and the texture
of the lace. Loose open lace requires more in proportion. *
If the lace is to be pure white add a little blue to the stiffening water; if
cream add a little strained tea or coffee; if straw coloured make a strong’ infusion
of hay water, and use this instead of clear water, for the stiffening water. A
piece of white cotton in all cases should be used to test the coloured water
before the gum solution is added.
Squeeze the lace from this water, place in a cloth and squeeze again.
(6.) Pin lace on a covered table, wrong side of lace up, place a pin in each
scallop, leave until nearly dry, then - remove pins and press with a moderately
hot iron.
If the lace is shaped, “lee care to preserve the shape during drying; if - it is
straight keep the selvage edge on the edge of the table. ae
Curtains, except Madras, should be starched in boiled starch; use ecru ene
if a cream colour, then stretch curtains on a stretcher, one over the other, or
pin out each scallop on to a sheet on the floor, keeping the sides straight.
SS a
LAUNDRY WORK 177
CHAPTER XIl.
THE IRONING TABLE AND ITS FURNISHINGS
A firm table or ironing board is necessary. See chapter on laundry equip-
ment for this.
Under the ironing board spread newspaper to protect clothing if it falls.
At the right hand side should stand an iron stand, a paper for testing iron,
and if necessary an iron holder. Near by should be placed a bowl of warm
water and a white rag for dampening dry parts.
Page 103
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
THE LAUNDERING OF COLOURED COTTONS Materials. Warm soft water, soap jelly, borax to soften hard water, salt, vinegar and ivy leaf water to act as mordants. For very delicate colours, instead of soap use one of the following: soap bark, bran, rice or potato water. (See chapter on Starch.) Boiling water starch should be made and allowed to cool before it is used.
Processes.
(1.) Wash in warm soapy water on the right side: Do not rub more than can be helped. Squeeze instead.
Add ivy leaf water for dark coloured grounds.
(2.) Wash in warm soapy water on the wrong side.
(3.) Rinse in clear warm water.
(4.) Rinse in cold water with the following:
To each gallon of water add a handful of salt (to set colours).
To each gallon of water add four tablespoonfuls of vinegar (to revive pink, blues and reds).
(5.) Starch in cooled boiled starch.
If the colours run add salt to starch also.
(6.) Dry quickly in the shade the wrong side out.
Points to Remember. Avoid hot water, rubbing soap on, sunshine or great heat during drying, and do not allow clothes to lie long in the water, as all these things are likely to cause the colours to run.
To Iron Coloured Cottons.
Coloured cottons are dampened, rolled tightly and left for an hour or so before ironing, as other clothes are.
Take care to roll them in an old cloth and keep separate from other clothes if the colours run.
Iron on the right side unless there is a raised pattern. The irons must not be too hot, or they will cause the colour to fade.
THE WASHING OF FINE WHITE LACE, CHIFFON, NET AND LACE CURTAINS
(1.) Soak over night in warm water, add one tablespoonful of dissolved borax to each quart for lace, chiffon and net.
For lace curtains add one tablespoonful of soda solution to each gallon.
The soaking water for curtains should be changed two or three times.
(2.) Wash by squeezing gently in warm soapy water.
Real lace must be handled very carefully, and is often tacked to white cotton before being washed.
(3.) Boil, if necessary, for fifteen minutes, except chiffon.
Put laces in a cheesecloth bag for boiling, and curtains in a string bag.
(4.) Rinse until all soap is removed.
(5.) Stiffen by dipping in a cup of water, to which is added one or two tablespoonfuls of gum water, according to the stiffness desired and the texture of the lace. Loose open lace requires more in proportion. *
If the lace is to be pure white add a little blue to the stiffening water; if cream add a little strained tea or coffee; if straw coloured make a strong’ infusion of hay water, and use this instead of clear water, for the stiffening water. A piece of white cotton in all cases should be used to test the coloured water before the gum solution is added.
Squeeze the lace from this water, place in a cloth and squeeze again.
(6.) Pin lace on a covered table, wrong side of lace up, place a pin in each scallop, leave until nearly dry, then - remove pins and press with a moderately hot iron.
If the lace is shaped, take care to preserve the shape during drying; if - it is straight keep the selvage edge on the edge of the table. ae
Curtains, except Madras, should be starched in boiled starch; use ecru if a cream colour, then stretch curtains on a stretcher, one over the other, or pin out each scallop on to a sheet on the floor, keeping the sides straight.
SS a
THE IRONING TABLE AND ITS FURNISHINGS A firm table or ironing board is necessary. See chapter on laundry equipment for this. Under the ironing board spread newspaper to protect clothing if it falls. At the right hand side should stand an iron stand, a paper for testing iron, and if necessary an iron holder. Near by should be placed a bowl of warm water and a white rag for dampening dry parts.