Delicate cottons and prints should be treated as follows:-

1. Wash by gently kneading in lukewarm soap lather.

2. Rinse, to thoroughly remove all soap.

3. If a white ground, blue the fabric.

4. Starch in hot-water starch, and wring evenly.

5. Dry quickly, but not in hot sunshine.

6. Damp all over evenly with warm water.

7. Iron on the right side, unless the pattern is raised. N.B.-If the colour is inclined to run, add 1 tablespoonful of salt and 1 of vinegar to each quart of rinsing water. If the print is a fast colour, it can be steeped in cold water for one hour before washing : dirty print dresses should thus be made easier to wash. Zephyrs, ginghams, and Oxford shirtings have the colours woven in, and will therefore stand rubbing and hot water.

In order to economise starch, the print may be dried before being starched; but more time is necessary.

For prints the starch should be made according to the given recipe. Use an equal quantity of this starch and warm water; or, in other words, use 2 quarts of the starch and 2 quarts of warm water.

Starching And Ironing Collars And Cuffs

1. The linen must be steeped, washed, boiled, rinsed, blued, and well dried before starching.

2. Dip in cold-water starch, squeeze out, and rub the starch well into the folds of the linen. Roll up in a clean dry cloth.

3. Rub with a dry rag before ironing to remove any starch, which, lying on the surface, would make brown specks when ironed.

4. Stretch the machine-stitching to pull out creases, and iron the wrong side lightly.

5. Iron the right side heavily to make the linen as smooth and glossy as possible; then iron the right and wrong side alternately till quite dry.

6. With a damp rag rub evenly all over the right side.

7. Put the linen on a hard surface, and polish with a hot, clean polishing-iron.

8. Curl and air, or the polish will pass away. The best time for ironing is two hours after the linen has been starched, as, if ironed while too wet, the starch is apt to stick to the iron; while if too dry there is not enough moisture to cook the starch when the hot iron passes over it.

The top edge of the collar should be next the ironer, so that any fulness can be pushed down to the bottom of the collar.

Recipe For Cold-Water Starch

Ingredients:-1 tablespoonful of white starch. 1/2 pint cold water. 4 drops turpentine. 1/2 teaspoonful of dissolved borax.


Put the starch into a clean basin, add very-little of the cold water, mix with the fingers till free from lumps, add the turpentine (which mixes more easily than if added later), pour in the remainder of the water, and, lastly, the dissolved borax. The borax is dissolved in a tablespoonful of boiling water; if not dissolved it is apt to make yellow marks.

N.B. - If making a larger quantity, only 2 drops of turpentine should be added to each succeeding 1/2 pint of cold water.