Then take a large piece of black cloth or
other material, dip it into the liquid, and
wash the stuff well. If the fabric be cloth,
care must be taken to wash it the rioJit icaw
so as to keep it sf?ioof/i. When washed, fold
the material in half, and place it in a clean
towel, layini; one piece over the other in
case the garment has been taken to pieces.
Iron the wrouir side, laying the stuff on a
thickly folded blanket or slieet. with a thin
sheet of paper, or other thin material, over
439
72
THE MODEL COOK BOOK
the blanket or sheet. Iron each piece on '
the wrong side until quite dry. Then fold
the pieces, but be careful not to fold so as
to crease them, especially cloth. Gentle-
men's clothes can be cleaned in this way
without taking to pieces, or ironing, unless
convenient. Vest and coat collars are
easily renovated, and grease spots and white
seams removed.
Colored Fabrics.
Nearly all colored fabrics stain the water
used to clean them, and that without losing
their own brightness in any way. No article
of a different color should be plunged into a
wash or rinse so stained, and no colored
article should be rinsed in a blued lather.
Scarlet is particularly likely to color wash
water.
Colors are often improved by the use of
certain substances in the wash or rinse-
Sugar of lead has the credit of fixing all
colors when first cleaned, and may be used
with those likely to run. To brighten
colors, mix some ox-gall with the water.
Of course the quantity must be regulated by
the quantity of suds in the wash and rinse.
For buff and cream-colored alpaca or cash-
mere, mix in the wash and rinse a small
quantity of friar's balsam for one skirt.
For a dress of black materials, use a little
ammonia in the wash and rinse. For violet,
also put ammonia, or a small quantity of
soda, in the rinsing water ; but it must be
borne in mind that some violets and mauves
fade in soda. For green, use vinegar in the
rinse, in the proportion of two tablespoon-
fuls of vinegar to a quart of rinse. For
blue, to one dress, put a good handful of
common salt in the rinse. For brown and
gray, use ox-gall. For white, blue the
water with laundry blue.
Blankets may be similarly dealt with.
Pull them out well, while wet, in both di-
rections, two persons pulling. When half
dry it is a good plan to take them off the
line and pull them again ; and when quite
dry, give them a little more pulling out.
This keeps them open and soft. Never use
soda to them, and never rinse them in plain
water or rub on soap.
440
Flannels.
It is very important, in washing flannels,
to prevent shrinkage. The articles should
be ivashcd and 7^i)iscd in water of the same
temperature, and not allowed to cool be-
tween. Do not rub soap on the goods.
Use a strong suds, about as hot as the hands
can bear ; rub through two soapy waters ;
wring out and rinse in plenty of warm,
clean water ; then in another water of same
temperature, blued a little. Wring, shake
well, and hang up, but not in a freezing air ;
better dry them in the house, unless a
warm sun is shining. Flannels should dry
quickly.
Page 88
Presented as published in 1901. 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
Then take a large piece of black cloth or other material, dip it into the liquid, and wash the stuff well. If the fabric be cloth, care must be taken to wash it the right way so as to keep it smooth. When washed, fold the material in half, and place it in a clean towel, layini; one piece over the other in case the garment has been taken to pieces. Iron the wrong side, laying the stuff on a thickly folded blanket or slieet. with a thin sheet of paper, or other thin material, over
the blanket or sheet. Iron each piece on ' the wrong side until quite dry. Then fold the pieces, but be careful not to fold so as to crease them, especially cloth. Gentlemen's clothes can be cleaned in this way without taking to pieces, or ironing, unless convenient. Vest and coat collars are easily renovated, and grease spots and white seams removed.
Colored Fabrics.
Nearly all colored fabrics stain the water used to clean them, and that without losing their own brightness in any way. No article of a different color should be plunged into a wash or rinse so stained, and no colored article should be rinsed in a blued lather. Scarlet is particularly likely to color wash water.
Colors are often improved by the use of certain substances in the wash or rinse- Sugar of lead has the credit of fixing all colors when first cleaned, and may be used with those likely to run. To brighten colors, mix some ox-gall with the water. Of course the quantity must be regulated by the quantity of suds in the wash and rinse. For buff and cream-colored alpaca or cashmere, mix in the wash and rinse a small quantity of friar's balsam for one skirt. For a dress of black materials, use a little ammonia in the wash and rinse. For violet, also put ammonia, or a small quantity of soda, in the rinsing water ; but it must be borne in mind that some violets and mauves fade in soda. For green, use vinegar in the rinse, in the proportion of two tablespoonfuls of vinegar to a quart of rinse. For blue, to one dress, put a good handful of common salt in the rinse. For brown and gray, use ox-gall. For white, blue the water with laundry blue.
Blankets may be similarly dealt with. Pull them out well, while wet, in both directions, two persons pulling. When half dry it is a good plan to take them off the line and pull them again ; and when quite dry, give them a little more pulling out. This keeps them open and soft. Never use soda to them, and never rinse them in plain water or rub on soap.
Flannels.
It is very important, in washing flannels, to prevent shrinkage. The articles should be ivashcd and 7^i)iscd in water of the same temperature, and not allowed to cool between. Do not rub soap on the goods. Use a strong suds, about as hot as the hands can bear ; rub through two soapy waters ; wring out and rinse in plenty of warm, clean water ; then in another water of same temperature, blued a little. Wring, shake well, and hang up, but not in a freezing air ; better dry them in the house, unless a warm sun is shining. Flannels should dry quickly.