The Portland daily press., 1897-12-18


Bouole-A fabric having marked curl
or loop in the yarn, which is thrown 10
the surface. Roucle is French Tor curl
Bourcette-Th puts lump instead OF
q curl on the surface. The word comes
from bourrer-to stuff.
Carreau-The same as checks, carreaux
meaning squares.
Chene-A printed effect
Crepon-A crepe (or crinkled) effect.
Damasee-A figured fabric showing
contrast in Iustre between the ground
work and the figure. We have the same
idea carried out in damask linen.
Drap d'ete-An all-wool fabric with a
twilled face and broadcloth back; woven
as twill and finished as a broadcloth,
with the gloss showing on the the back
of the fabric.
Drap de Paris-A twilled armure. In
the weaving of the seed-like effects are
given twill effect, as in serge.
Etamine-Open-w work effect.
Frise-A fabric in which the pile stands
up from the surface in uncut loops. Fri
ser is to curl, OF as we say, to frizz
Gloria is silk and wool material.
Jacquard-A weave called after its in
ventor, in which every warp thread can
be made to move independently of any
other, intricate figures being thus pro-
duoed. All such complex-fgured fabrics
are chased under the broad name of JAG
guards.
Matelasse-A fabric whose face is
broken into rectangular figures and
pulled up SO as to resemble quilting. Mat
elasse may best be translated as tufted.
Melange Qiterally mixed)-A fabric
produced from yarn that has been either
printed in the wool or dyed of different
colors and mixed together before being
spun.
Satin Berber-A satin faced wool fabric
with a wool back. The effect is one of
finish rather than of weave.
Satin Soleil-A satin-faced armure fab
ric woven with ribbed effect.
SiciIian-A plain weave fabric COM
posed of cotton warp and mohair filling,
with the filling threads less twisted and
broader on the surface than in a regular
mohair.
Twill-A raised cord running in dag
right Any fabric with this wsaye may
be called twill. The number of twills
to the inch in cashmere and other stan
dard fabrics is often used to indicate their
quality.
Vigoureux-An effect produced by
printing the yarn of which the fabric is
composed and using it without any re-
card to order or DESIGN
Zibeline-A wool material used in imi-
tation of sable fur. 1t has on the face
long hairs that give 1t fur-like appear
ance, and may be produced in several
ways, but all give the same distinguish
ing feature. A 'camel's hair fabric
Philadelphia Ledger.
ABOUT FIGS.
If dried figs are washed in warm water
and then soaked in cold water ten or fiji.
teen hours (the time depending On tenn
perature), they will expand to their orig
inal size, and much resemble freshly
picked figs, both in favor and appear
ance.
Good figs make a rich, sweet table
sauce, if cut in small pieces, say size of
stand eight or ten hours we'll covered with
coId5water. Or, for an extra rich sauce,
use less water and before serving, add
some milk. OF course, the richness can
be varied to suit the taste by using more
or less water.
Stewed figs, either whole or cut in small
pieces, fare also excellent. IT, for variety,
either a mild or strong acid is wanted,
it can be impaired by adding more or less
pure lemon juice to the water in which
they are to be softened or cooked TIC
avoid bitter flavor use no othec part OF
the lemon.
"Pulled fgs'' are figs simply dried in
their natural shape, hence they are best
to soak or stew whole. Some of the best
and poorest varieties are pulled figs
The quality of figs varies greatly. Some
have very thick skin and lack richness
Others have thin, tender skin, and are
rich and sweet. 1t seems difficult to find
figs. even the finest quality, entirely
free from an occasional unripe, over ripe
or soured one. Imperfect drying condi-
tions doubtless cause many to sour.
Poor figs, if not spoiled, are improved
by cooking. Stewing destroys or modi.
fies slight imperfections and converts
them into good table sauce. Figs
served in any form need no sweetening
thsy need acid rather than sugar. Amer
lean Kitchen Magazine