A Treatise on Domestic Economy; For the Use of Young Ladies at Home and at School

made with white soap, and rinsed in cold water; they should then be stretched and rubbed, with a hard-rolled flannel, till they are quite dry. Ironing them, very much injures their looks. _Washleather_ articles should have the grease removed from them, by French chalk, or magnesia; they should then be washed in warm suds, and rinsed in cold water. _White Kid Gloves_ should have the grease removed from them, as above directed. They should then be brushed, with a soft brush, and a mixture of fuller's earth and magnesia. In an hour after, rub them with flannel, dipped in bran and powdered whiting. _Colored or Hoskin's gloves_ can be cleansed, very nicely, by _pure_ spirits of turpentine, put on with a woollen cloth, and rubbed from wrist to fingers. Hang them for several days in the air, and all the unpleasant smell will be removed. _Gentlemen's white gloves_ should be washed with a sponge, in white-soapsuds; then wiped, and dried on the hands. _Swan's-down tippets, and capes_, should be washed in white-soapsuds, squeezing, and not rubbing them; then rinse them in two waters, and shake and stretch them while drying. _Ostrich feathers_ can also be thus washed. Stiffen them, with starch, wet in cold water and not boiled. Shake them in the air, till nearly dry, then hold them before the fire, and curl them with dull scissors, giving each fibre a twitch, turning it inward, and holding it so for a moment. _Straw and Leghorn Hats_, can be cleansed, by simply washing them in white-soapsuds. Remove grease, by French chalk, and stains, by diluted oxalic acid, or cream of tartar. The oxalic acid is best, but must be instantly washed off. _To whiten them_, drive nails in a barrel, near its bottom, so that cords can be stretched across. On these cords, tie the bonnet, wet with suds, (having first removed the grease, stains, and dirt.) Then invert the barrel, over a dish of coals, on which roll brimstone is slowly burning. Put a chip under one side of the barrel, to admit the air. Continue this, till the