articles over this line till dry, otherwise they will become mildewed. Kitchen towels and dusters, &c. should be kept down stairs in a bag, and not mixed with other linen. When gravy has accidentally been dropped on the table-cloth or table-napkins, the spots should be washed out immediately the cloth is withdrawn, and the part washed out should have an iron passed over it, even if the whole cloth is sent to the wash before it is again used. All stains of fruit and wine also should be taken out when fresh-made. Washing is now seldom done at home in the houses of the gentry who live in towns, but is sent out to regular washerwomen, who gain their livelihood by such work. Before linen is sent, however, the housemaid is generally expected to sort it into separate bundles, examining and repairing all that may want mending, folding stockings and socks in pairs (they are mended on returning from the wash). The number of each article is then set down on a piece of paper or in a washing-book, and the laundress is expected to see them counted, that she may be answerable for the proper number to send home. In some houses, the mistress herself sets down the linen, while the servant counts it in her presence; but as girls now have mostly been taught to write at school, it is well to be able to make out a wash-bill neatly, as it may be required if a mistress is ill or absent: it is well to keep a similar list at home, in case the laundress should lose hers. Fine linen and muslins should be tied in separate bundles, and kitchen or damp cloths also should form a separate bundle. When the clean linen returns from the wash, it should never be put away till it has been all well aired, which is seldom sufficiently done by the washerwoman. A large clothes-horse is usually kept for this purpose; and when cooking is over, and the kitchen made neat for the evening, this horse should be filled with the clean linen, and placed at a safe distance from the fire till thoroughly dry on one side, then turned and aired again, after which the linen should be sorted into baskets and carried to the chambers, in which they are to be placed in drawers for use. Very convenient printed washing-books are used in some families, with the prices of each piece affixed. Many consider it the best economy to wash by the year or by the quarter; others pay by the score or by the dozen in preference to the piece. By a little calculation any of these methods may be quite fair both to the washerwoman and her employer. Perhaps some of you school-girls would like to learn the proper way of making out a washing-bill: it may be useful to you if you enter into domestic service, or at some future time if you should take in washing in your own homes. The prices in the following bills are such as are common in most parts of the country: in London, washing is more expensive; and of course even country washerwomen have various prices. Now take your slates, copy one of the following bills neatly, ruling your column-lines straight; calculate the cost of each number of articles, enter it in the proper columns, and cast up the whole sum at the bottom. ALL the washing-utensils should be very clean; an abundant supply of good soft water should be ready, besides having the copper filled with boiling water. Coarse towels, stockings, and any articles that are very dirty, are generally well soaped and left to soak the night before a general wash: the collars and wristbands of shirts should be well rubbed with soap and water which is not too hot. All white things are usually washed first, in plenty of clean warm lather, taking particular care to rub out every spot and stain; shake them out, and then wash them again in a second water; after which boil them in the copper, taking care not to put too many in at once, and pushing them down occasionally with a wooden stick: a little soft soap thrown into the copper is said to give the linen a good colour, but it must be well washed out afterwards, as the smell is not agreeable. After boiling, the clothes should be washed a third time, and then rinsed in clean water, a little blue being squeezed through a flannel bag into it. After every washing, each article should be wrung and shook out, and never left as twisted by the wringing, which will leave it streaky. If a girl wishes her washing to look well, she must take care to keep the baskets covered from the dust: they will lose all the credit of really good washing if they leave the wet clothes on dusty tables and dressers, or in open baskets while the kitchen is swept, or by dirty ironing-cloths, which should be kept as free from dust as the clothes which are to be ironed on them. Servants should not be angry if linen is complained of, even though they have washed it well, if they are careless in getting it up: the question is, not how was it done, but how it looks when finished. When the linen is hung out to dry, the line should be thoroughly rubbed, and the wooden pegs wiped nicely before they are used: the mark left by a dirty peg is a discredit to the laundress. When rain-water is scarce, it should be kept to wash the flannels with, and also coloured gowns, which are spoiled if washed with soda or woodashes. It is a common complaint that woollen articles shrink, thicken, and become discoloured, by washing. To avoid this, it is necessary to attend to the following simple rules: - Never wash flannels in hard water, nor in water softened by soda, potash, or any such thing; nor should they be rubbed with soap, nor rubbed at all. They are not to be put into lukewarm water for washing, nor in cold water for rinsing. They are not to be left still a minute in the water, nor ever to be wrung; when taken out of the tub, they must not be laid down till they are perfectly dry. But all woollen things must be first brushed and shaken to get rid of the dust; and every thing required for washing must be quite ready and within reach before the flannels are wetted. Each article should be begun and finished separately, therefore a smaller quantity of lather and a small tub will suffice; and the suds in which one article has been washed would do Use fresh rain-water if no good, but harm, to the rest. possible, or very clear river-water. flannel, rub up a very strong lather of either soft soap or best yellow soap, with a small quantity of water: do the same in a second tub. When quite ready, add boiling water to the first lather; and as soon as you can bear your hand in the hot water, take the flannel, and, without leaving hold of it, keep on dipping and raising it for several minutes in the lather till the soapy parts are absorbed in the wool and the liquid looks like slimy suds. Next squeeze the flannel as dry as you can, but do not wring it. The second lather should be filled up with boiling water by a second person, and a little blue may be added. The flannel is then again washed and squeezed as before; then in hot water without soap, and again squeezed; after which immediately hang the article in the open air to dry, or, if the weather be damp, it may be hung before a fire, or in a room where there is a strong current of air: a dry cloth should be spread on the line or horse, and the flannel spread upon it. The more quickly woollen articles dry, the better; therefore dry and windy weather should be chosen. Woollen table-cloths and straight articles may be folded and left all night in a mangle; but flannel drawers or waistcoats having buttons are better smoothed with a cool iron. Coloured gowns and aprons, &c. should be taken from one water to another, and not suffered to lie together, or they will be streaky: the soft warm water that flannels were rinsed in may do to second the coloured things. When well washed, prints should be rinsed twice in plenty of springwater, and hung out at once without wringing. Gowns should be pinned up by the shoulders rather than the tail, or the body lining becomes discoloured. Stockings should be hung up by the toe, to prevent the feet becoming thick. Such articles as are to be starched will be clearer if they are first dried, then dipped in the starch before it is cold, next dipped in cold water, dried, again dipped in cold water, spread on a dry cloth, and rolled up; then carefully ironed. Family Economist, &c. |