The potters herald. [volume] (East Liverpool, Ohio) 1899-1982, 1940-02-15
Consumer Notes
Issued Weekly by Consumers
Counsel Division, A. A. A.
Washington, D. C.
When You Dye Fabrics

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When You Dye Fabrics
Success in dyeing depends not so
much on the type of dye you use as
on how we'll you follow directions.
That's the advice of experts in the
Bureau of Home Economics.
Good results in dyeing can be Sc
cured with powder, cake, or liquid dye,
according to these experts. But to
secure an even color with powdered
and cake dye, and to avoid streaks,
dissolve these types of dyes in water
and strain them through cloth before
you add them to the dye bath.
Read the label very carefully when
you purchase the dye. Some dyes are
fast to silk and wool, but not to other
fabrics. Some are fast to washing
but not to sunlight or perspiration.
Generally, fibers like wool and pure
silk dye better than cotton, linen or
rayon. Worst risks are weighted or
filled silks, and fabrics faded and
streaked by sunshine. Choose the type
of dye that is best suited to your
needs.
Before you dye a garment, read the
directions and follow them to the T.
Remove all trimmings, and buttons
from the garment and rip out hens,
pleats, and Innings SO the dye can pen
citrate evenly. Spots and stains should
be removed, and the fabric thoroughly
washed and rinsed before dyeing
Starch, sizing, or filing should be
washed out of new fabrics.
When dyeing, use plenty of water
preferably soft; keep the garment in
constant motion by stirring, and be
sure no part of the fabric remains
at the top or bottom of the solution.
Finally, remember that tints, used
in cool water, will not color a fabric
permanently, as will a dye.
X X X
Take Care of Your Hat
Womens hats have a shorter life
than mems, statistics indicate, but
there are ways to add to the life span
of a felt hat.
Felt hats should be brushed before
they are put on, but the brushing
should be done with a brush made of
hair and not with a whisk broom. The
brushing should also be in the di-
rection of the nap from left to right.
Try dry rubber sponge to take out
spots. When felt hats get wet all
the creases and folds should be push
ed out and the hat should be placed
on a table to dry. 1t should not be
placed near radiator or in a closet
that is overheated. When it is finally
dry, the hat can be pushed back into
shape easily.
Many felt hats can be made to last
for a second season. Fur felts part
ticularly can be reblocked into prac-
tically pristine freshness. Wool
felts, on the other hand, are harder
to revive by reblocking."
Pork Should BE Thoroughly Cooked
Did you ever hear of Trichinella
spirals? If you haven't, you should
Trchinella spiralis is tiny parasite
so small it is visible only under the
microscope, that lives in uncookeC
pork and when eaten may cause 3
disease known as trichinosis.
Only a very few hogs are infested
with the parasites and.e even these in.
tested hogs present no danger if then
meat is thoroughly cooked, writes the
GUIDE
The thing for the housewife to re.
member is to cook all pork and pork
products until they are well done
Well-cooked pork need worry no one
Certain pork products Of the kline
customariIy eaten without cooking un-
dergo a process in Federally inspected
establishments which destroys the
trichinae. Prime rule for pork buyers
in fact for buyers of every kind OF
fresh meat-it to look for the rounc
purple stamp that shows the meat has
been inspected by the Federal Gov
ernment, and to insist that all pork
products, especially Of the kind that
are eaten without additional cooking
carry the round purple stamp indicat-
ing Federal inspection or a State ol
city stamp symbolizing equally thor
ough Inspections. But remember that
this stamp on unc0Okcd pork does moi
mean the meat is free Of the parasite
Your best guarantee here is to cook
the meat thoroughly.
The Bureau of Home Economics
suggests these rules to test doneness
IN chops and loin roasts: Make a small
incision next to the bone as well "a
in the thicker part of the meat. In
the case Of hams meat thermometer
stuck into the thickest part of the
meat will tell when the meat is well
done. Lacking a thermometer, con
sumers are advised to cook hams and
other large cuts of pork thirty
minutes to the pound. Frozen meat
the experts add, takes even longer tC
cook than the unfrozen variety