FoodNet

A manual of home-making

1919

Page 192

Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Neck or cfdlar mcasuremenln: Base of neck: This is a close measurement taken around the base of the neck. It is better to have this ineasuretnent taken too small than too large, because in the fitting of the waist the neck-line aia easily be made hirger. Top of neck: This is a close meaaurenieDt around the top of the neck }U^\ under the chin. Heij^ht at back: From the l>ase of the neck to the height required. Height at front: Fronj the ba,se of the neck in front to the height re- quired. I I I d 340 A MANUAL OF HOME-MAKING Height at side: Take this measurement just back of the ear from the base of the neck to the height requirtnl. Armhole measurement: Take the measurement of the armhole where the arm joins the body. The curve of the line ia rather deep at the lower fronti and is a practiciitly straight line in the back. Slemm measurements: Lenfi;th inside: Take thia meaatirement alonj; the inside of the arm from the litUo mu^t^le where the arm joins the body to the bone in the wrist. Li-n^th outside: From the point where the width of the back mcttsurc ended, over the outside of the arm lo the elbow. Then bend the elbow and take the measure* down to the bjne in the wrif*t. Size at elbow: Place the tape-meajsurc around the ellww; l>end the elbow, and take the measurement ratJjer clowly over the |X)int of the ellmw. Wrist 1*1 ze: Close the hand ha though it were to slip through a a mall hole with the thumb held in the palm. Take the measure then, very cloaely over the knuckles and thumb. Skirt jneasurancfUs: Waiat: Take this measurement in the same way as for the waist. Hip: The firwt hip measurement is generally taken 6 inches below the waist-line. The* stH-ond hip measurement is generally taken about 10 inches below the waiHt-line, or ovc*r the fullest psirt of the thigh. Thc^se two mejisurements are panilh*! to each other and pamllel to the floor. There in gc'nerally a difTerenee of 4 lo 0 inches between them. Length of front : From the wtiist-line to the floor, exactly at the center front. Length of side: From the waist-line to the floor, directly over the fullest I»art of the hip. The tapeline should fall at right angles to the waist^hnix Length of back: From the waist-line to the floor, exactly at the cent«f back. KINB6 OF PATTERNS Patterns may he made in two ways: by drafting and by niodeling. Drafting is impracticable for the average housewife but invaluable for the professional worker, in that it develops a fine feeling for line. Modeling is the ide^l way in which to obtain a pattern, since the lines can be adapted to each figure; but ability to make patterns in this way comes only with long experience in working with patterns and materials. The most practical pattern for the average worker is the commercial one. These patterns are beir»g jxTfected frorn ye^ir to yean It id now possible to obtain a pattern of almost any size to fit ^ THE MAKING OF CLOTHING 341 the normal figure. Generally only slight alterations are neces- sary. How to buy a commercial pattern.