To Bleach Muslin

Ingredients

• one pound of chloride of lime
• two quarts rain water
• one dress put on the stove a common sized milk pan full of timothy hay

Directions

1. For thirty yards of muslin, take one pound of chloride of lime, dis- solve in two quarts rain water; let cloth soak over night in warm rain . water, or long enough to be thoroughly wet ; wring out cloth and put it in another tub of warm rain water in which the chloride of lime so- lution has been poured. Let it remain for about twenty minutes, lifting up the clcth and airing it every few moments, and rinse in clear rainwater. This will not injure the cloth in the least, and is much less trouble than bleaching on the grass.

2. Or, scald in suds and lay them on the clean grass all night, or if this cannot be done, bring in and place in a tub of clean soft water. In the morning scald again and put out as before. It will take from one or two weeks to bleach white. May be bleached in winter by placing on the snow. May is the best month for bleaching. To whiten yel- low linens or muslins, soak over night or longer in buttermilk, rinse thoroughl)^and wash the same as other clothes. This will also answer for light calicoes, percales, lawns, etc., that will not fade. Some use sour milk when not able to procure buttermilk. To whiten yellow laces, old collars, etc, but in glass buttle or jar in a strong suds, let stand in sun for several days, shaking occasionally.

3. BROWN LINEN

4. May be kept looking new until worn out if always washed in starch water and hay tea. Make flour starch in the ordinary way. For one dress put on the stove a common sized milk pan full of timothy hay, pour on water, cover, and boil until the water is of a dark green color ; then turn into the starch, let the goods soak in it a few minutes, and wash without soap ; the starch will clean the fabric, and no rinsing is necessary.

Nutrition, whole recipe (rough)

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.