Flannels can be washed in the same way. The important thing ih wash- ing flannels is to have all waters of the same temperature. If you begin with cold, go through with cold; if with hot, have all waters equally hot. They . must not be allowed to freeze in drying. Some add a little salt to the last rinsing water. In washing flannels be careful that the soap used has no resin in it. When flannels are nearly dry, take in, fold carefully, roll up in a damp cloth so that they will iron smoothly. In ironing heavy woolen goods, especially pants, vests, etc., it is well to let them get dried, then spread them out on an ironing-board (not on a: table), wring a cloth out of clear water and lay over the article, then iron with a hot iron till dry; wet the cloth again and spread it just above the part already ironed, but let it come a half inch or so on that which has been pressed, so that there will be no line to mark where the cloth was moved; continue this till the whole garment has been thoroughly pressed. Woolen garments thus ironed will look like new; but in doing this care must be exercised that every spot that looks at all ‘‘fulled”’ or shrunk should be stretched while being pressed under the wet cloth. Bring the outside to fit the linings, as when new, but if not quite able to do this, rip the lining and trim off to match. Al the seams, especially on pants, must be first pressed on a ‘press board,’”’ then fold the pants as they are found in the tailor’s shop, and go over them with the wet cloth and hot iron. To Dry-starcu, Fotp anp Tron Snutrts.—In doing up shirts, wrist- bands and collars should be starched first if the collars are sewed on. Dip them into the hot starch, and as soon as the hand can bvear the heat (and dipping the hand in cold water often will expedite the work) rub the starch in very thoroughly, taking care that no motes or lumps of starch adhere to the linen. Then starch the shirt-bosom the same way. keeping the starch THE LAUNDRY. 453 ‘hotall the time by setting the dish ina deep pan of water. Rub itinto the linen very carefully, pass the finger under the plaits and raise them up so that the starch shall penetrate all through evenly. Some rub it into the plaits with a piece of clean linen, but we think the hand does the work more thor- oughly and evenly. When perfectly starched, shake out the shirt evenly,. fold both sides of the bosom together and bring the shoulders and side seams together evenly ; that will lay thesleeves one over the other, and after pulling the wristbands into shape smoothly they can thus be folded together and the wristbands rolled tightly and, with the sleeves, be folded and laid even on the sides of the shirt. Then turn the sides with the sleeves over on the front, and beginning at the neck roll the whole tightly together, wrap in a towel and let it remain so several hours before ironing—all night if starched and folded in the evening—and in the summer put in a cool place where the starch wiil not sour, and in the winter keep warm enough to prevent freezing. To do up shirt-bosoms in the most perfect way, one must have a ‘polishing iron”—a small iron rounded over and highly pol- ished on the ends and sides. Spread the bosom ona hard and very smooth board, with only one thickness of cotton cloth sewed tight across it. Spread a wet cloth over and iron quickly with a hot iron, then remove the cloth and with a polishing iron as hot asit can be used without scorching, rub the bosom quick and hard up and down, not crosswise. Use only the rounded part of the front of the iron, that puts all the friction on a small Ee at one time, and gives the full benetit of all the gloss in starch or inen.—Mrs, Beecher, in Christian Union.

AI-modernized reading of the original text

Flannels can be washed in the same way. The important thing ih washing flannels is to have all waters of the same temperature. If you begin with cold, go through with cold; if with hot, have all waters equally hot. They . must not be allowed to freeze in drying. Some add a little salt to the last rinsing water. In washing flannels be careful that the soap used has no resin in it. When flannels are nearly dry, take in, fold carefully, roll up in a damp cloth so that they will iron smoothly. In ironing heavy woolen goods, especially pants, vests, etc., it is well to let them get dried, then spread them out on an ironing-board (not on a table), wring a cloth out of clear water and lay over the article, then iron with a hot iron till dry; wet the cloth again and spread it just above the part already ironed, but let it come a half inch or so on that which has been pressed, so that there will be no line to mark where the cloth was moved; continue this till the whole garment has been thoroughly pressed. Woolen garments thus ironed will look like new; but in doing this care must be exercised that every spot that looks at all "fulled" or shrunk should be stretched while being pressed under the wet cloth. Bring the outside to fit the linings, as when new, but if not quite able to do this, rip the lining and trim off to matchAll the seams, especially on pants, must be first pressed on a "press board,"”’ then fold the pants as they are found in the tailor’s shop, and go over them with the wet cloth and hot iron. To Dry-starcu, Fotp anp Tron Snutrts.—In doing up shirts, wristbands and collars should be starched first if the collars are sewed on. Dip them into the hot starch, and as soon as the hand can bvear the heat (and dipping the hand in cold water often will expedite the work) rub the starch in very thoroughly, taking care that no motes or lumps of starch adhere to the linen. Then starch the shirt-bosom the same way, keeping the starch hot all the time by setting the dish in a deep pan of water. Rub itinto the linen very carefully, pass the finger under the plaits and raise them up so that the starch shall penetrate all through evenly. Some rub it into the plaits with a piece of clean linen, but we think the hand does the work more thoroughly and evenly. When perfectly starched, shake out the shirt evenly,. fold both sides of the bosom together and bring the shoulders and side seams together evenly ; that will lay thesleeves one over the other, and after pulling the wristbands into shape smoothly they can thus be folded together and the wristbands rolled tightly and, with the sleeves, be folded and laid even on the sides of the shirt. Then turn the sides with the sleeves over on the front, and beginning at the neck roll the whole tightly together, wrap in a towel and let it remain so several hours before ironing—all night if starched and folded in the evening—and in the summer put in a cool place where the starch wiil not sour, and in the winter keep warm enough to prevent freezing. To do up shirt-bosoms in the most perfect way, one must have a "polishing iron"—a small iron rounded over and highly polished on the ends and sides. Spread the bosom ona hard and very smooth board, with only one thickness of cotton cloth sewed tight across it. Spread a wet cloth over and iron quickly with a hot iron, then remove the cloth and with a polishing iron as hot asit can be used without scorching, rub the bosom quick and hard up and down, not crosswise. Use only the rounded part of the front of the iron, that puts all the friction on a small area at one time, and gives the full benefit of all the gloss in starch or linen.—Mrs. Beecher, in Christian Union.

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