To fine starch add a piece of "Enamel" the size of a hazel-nut; if this is not at hand use a table-spoon gum-arabic solution (made by pouring boiling water upon gum-arabic and standing until clear and transparent), or a piece of clean mutton-tallow half the size of a nutmeg and a tea-spoon of salt will do, but is not as good. Strain the starch through a strainer or a piece of thin muslin. Have the shirt turned wrong side out; dip the bosoms carefully in the fine starch, made according to recipe, and squeeze out, repeating the operation until the bosoms are thoroughly and evenly saturated with starcn; proceed to dry. Three hours before ironing dip the bosoms in clean water; wring out and roll up tightly. First iron the back by folding it length wise through the center; next iron the wristbands, and both sides of the sleeves; then the collar-band; now place the bosom-board under the bosom, and with a dampened napkin rub the bosom from the top towards the bottom, smoothing and arranging each plait neatly. With smooth, moderately hot fiat-iron, begin at the top and iron downwards, and continue the operation until the bosom is perfectly dry and shining. Remove the bosom-hoard, and iron the front of the shirt. The bosoms and cuffs of shirts, indeed of all nice tine work, will look clearer and better if they are first ironed under a piece of thin old muslin. It takes off the first heat of the iron, and removes any lumps of starch.