688 Reading-Course for Farmers' Wives. 



or glazed. This can be accomplished only with a knowledge of the 

 materials to be used. 



The different varieties of starch vary considerably in their ability 

 to penetrate fabrics. The reason for the use of rice starch with finer 

 fabrics by those considered to do a superior grade of laundr}^ work is 

 because of this quality. It penetrates the pores of a fabric more com- 

 pletely than the other starches and gives a finer, smoother finish. Next 

 to rice starch in penetrability comes wheat starch, and corn starch is 

 the poorest of the three, having a tendency to lump and show starch 

 spots after ironing. 



Rice starch gives a natural, pure white color to fabrics, while corn 

 starch gives a yellow color, and wheat starch a color medium between 

 the two. Since wheat starch and corn starch are the practical possibili- 

 ties in the American household, further comparison will be between 

 these two. When good color, smoothness of surface, pliabihty and a 

 fine finish are desired, wheat starch gives better results. It is also said 

 to hold up better in damp climates. Corn starch gives greater stiffness 

 or body to a fabric. 



In the commercial laundr}^ advantage is taken of the difference in 

 characteristics of these two starches to produce results which vary with 

 the finish desired. When flexibility and finish are the main objects, 

 wheat starch is used alone; if stiffness is the chief consideration and 

 finish may be overlooked, corn starch is used alone; when it is desirable 

 to combine stiffness with flexibility and good finish, a mixture of corn 

 starch and wheat starch is used. There is no reason why the use of wheat 

 starch should not extend to the home laundry, and it is to be hoped 

 that the time will come when the retail trade will place wheat starch 

 on the grocery shelf. 



Various substances are used with starch to give it a better color, 

 to increase its penetrability and its pliability, and to give it greater body 

 and to prevent it from sticking to the iron. Among these substances 

 may be mentioned borax, alum, wax, parafTm, turpentine, kerosene, 

 gum-arabic, glue and dextrine. 



Borax in starch increases its gloss, aids in preventing the starch from 

 sticking to the iron, increases the penetrabiHty and the whiteness of 

 the starch and is said to give greater body and a more lasting stiffness 

 by its use. 



Alum is used alone or with borax in starch to improve color, increase 

 penetrability and pliabihty, and last but not least, to thin the starch 

 mixture. When alum is cooked with a starch paste it causes the paste 

 to become thinner. This "cooking thin" with alum does not affect the 



