Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1899-05-19
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LAUNDRY LORE.
HINTS ON MINIMIZING TIE L.
DOR CT WASHING.
Some Hints for Those VINO Carc to Know
Just How tn, Family Washing MAY Be Done
We'll. ENpcdtiousiy ard With Economy.
Continued }

= t. render -uilrd clothes clean with
inc minimum amount Uf wear on the
materials, the white clothes are all
soaked over night; they are carefully
assorted. the table linen being put in
one tub, the towels in another, the bed
linen in another, and the body linen
in another; no soap or washing powder
is used, but the clothes are soaked in
clear, cold water. Specially sOiled
pieces are put 10y themselves, where
the water can be changed frequently
without disturbing the other clothes.
In the morning enough warm water
= poured over the soaked clothes SO
that they can be comfortably handled,
and after sensing each piece well in
the water they are passed through a
wringcr into i warm suds prepared by
soaking n piece of good laundry soap
in hot water and stirring the mixturd
into tub OF warm water.
Good soap, water, "elbow grease
and knowledge are all the ingredients
used by good laundressss except such
stain bleaches as were noted in form
er article, and they are used very spar
ingly, and the spots treated are at
once rinsed free from the bleach to
prevent rotting the fabric. Patent
washing fluids, soaps and powders
warranted to render clothes clean
without labor often do make clothes
beautifully white, but also they make
them beautifully less in very short
metre.
The first-class laundress lays each
article in turn upon the wash-board
and rubs the soiled places over the
soap instead OF rubbing the soap over
the cloth; there is a decided economy
in using soap this way, besides saving
the hands from the constant contact
with the soap. The wristbands, neck
bands, under-arm portions, hens Of
skirts and night-gowns, the middle Of
the pillow slips, sheets and the portion
of the tablecloth where it "breaks"
over the edges of tie table, ETC., are
the parts which receive the most at
tention. Every part of a garment or
cloth is carefully rubbed, but these
places always need special attention,
and this is the time and the proper
place to bestow it.
Excessively hard rubbing is not nee
essary. Light rubbing and frequent
sousing of the soiled portions of the
articles in the water make the work
easier and save the clothes and the
hande. When the dirt is once loos-
ened forcing water softened with the
soap through the cloth is better than
hand rubbing.
After all the dirt and stain which
can be removed by thorough rubbing
and sousing has been taken out, the
garment is pressed through the
wringer; where there are buttons fold
them inside so that they will not be
wrenched off. Any remaining stain
or discoloration is touched lightly
with soap and the piece is laid in a
clean basket or tub over coarse
towel to await boiling.
The boiler must be perfectly clean
and should be filled half full of cold
water. Do not put in too many
clothes at time, and always separate
the heavier from the thin pieces; the
clothes should be boiled in just the
order in which they are washed, table
linen first, bed linen and body linen
next, and then white wash dresses, in.
GLIDING children's dresses, ETC., and
lastly, towels and general household
linen.
The purpose of the boiling is to ex.
pand the fabrics by steam and thus to
loosen the dirt and allow it to DROP
out; there is no good but actual harm
derived from "cooking" the clothes
they do not require cooking" but
cleansing, and when they are cleansed
that is sufficient. Hence, within hall
an hour after the water first begins to
bubble they should be Immediately re-
moved and plunged into clear, colo
water. While the clothes are boiling
they may be turned with a clothes
stick, but must not be punched Of
lifted in such a manner as to teal
them. The common custom in many
households of putting the second
boilerful of clothes into the boiling
dirtied water from which the frs
boilerful has been taken is wholly op
posed to good laundry work. Wher
the cook wishes to keep the juice il
the meat that is to be cooked by boil
ing she plunges it into boiling water
When she wishes to extract the Juice
and have them in the water for SOUP
ETC., she puts the meat on in col,
water. If you wish to get the dir
out of the clothes instead of driving
into the fibre, put the clothes on il
cold water, and do not allow them t
remain in the boiling water soiled b.
them till they are dyed yellow.
One, two and even three rinsin
waters are not too much to put tn
clothes through, as they should be fire
from every trace of suds before bein
put in the bluing water. If ammonis
or washing powders are used tn
clothes require much more rinsin
than if only soap is used.