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Classic
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page 386
article at a time, as the blue sometimes settles to the bottom, and thus spots
the clothes. (This time well-water may be used if soft water is difficult to
obtain.) Wring out again and for the last time, placing the clothes which are to
be starched in one basket, and the rest, which may be hung out immediately, in
another. Have the starch (see recipes) ready as hot as the hand can bear, dip
the articles and parts of articles which need to be very stiff, first,
"clapping" the starch well in with the hands, especially in shirt-bosoms,
wristbands and collars, and then thin the starch for other articles which
require less stiffening. When starched, hang out on the line to dry, first
wiping the line with a cloth to remove all dirt and stains. Shake out each
article until it is free from wrinkles, and fasten securely on the line (with
the old-fashioned split clothes-pins), being careful to hang sheets and
table-linen so that the selvage edges will be even. The line should be stretched
in the airiest place in the yard, or in winter a large attic is a better place
for the purpose. (Freezing injures starch, and for that reason it is better in
winter to hang clothes out unstarched until dry, then taking in, starching and
drying indoors.) When dry remove from line to clothes-basket, place clothes-pins
as removed in a basket kept for the purpose, take down and roll up the line,
remove basket, line and pins to the house, and put the two latter into their
proper places. Turn all garments right side out, shake out thoroughly, sprinkle
(re-starching shirt-bosoms, wristbands and collars if necessary). Shake out
night dresses and under-garments so as to free them from creases, and if they
are ruffled or embroidered, dip them in thin starch, pull out smoothly, fold
first, and then, beginning at the top of each garment, roll up, each by itself,
in a very tight roll, and place in the basket; fold sheets without sprinkling,
having first snapped and stretched them, and lay on the rest; over all spread
the ironing blanket, and let them stand until next morning. Next day iron,
beginning with the sheets (which, as well as table linen, must be folded neatly
and carefully, so that the selvage edges will exactly come together), and taking
shirts next, cooling the iron when too hot on the coarse towels. In ironing
shirts a "bosom-board" is almost indispensable, and an "ironing-board" is a
great convenience for all articles. The former is a hard wood board an inch
thick, eighten inches long, and eight wide, covered with two thicknesses of
woolen blanket stuff, overlaid with two more of cotton cloth. The cloth is
wrapped over the sides and ends of the board and tacked on the back side,
leaving the face plain and smooth. The ironing-board is covered in the same way,
but is five feet long, two feet wide at one end, and narrowed down with a
rounded taper from full width at the middle to seven inches at the other end,
and the corners rounded. This board may be of any well-seasoned wood which will
not warp, and should be about one inch thick; on this all the clothes are
conveniently ironed. Always use cotton holders for the irons. Woolen ones are
hot to the hand, and if scorched, as they often are, the smell is disagreeable.
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