I think it's likely that the yellowing was more caused by the fact that the starch was taken from vegetable matter. It wasn't until the 1850's that Reckitts introduced blueing to washing in order to counteract the yellowing left by repeated starching.
Sue in EY On 10 Apr 2009, at 20:36, [email protected] wrote: > During the early 17th century there was a fashion for starching lace > yellow. Also, sometimes, one sees lace that looks like lace of that > era that is > yellow, brownish or saffron in color. Do you think that these colors > could > have been the result of a residue of yellow starch, or are they > more likely > to have been colored in the 19th century for reasons of fashion > then? It > seems to me that starch usually washes out of things, but yellow > starch may > have left a residue. However, in the 19th century there was a lot > of tea > dying and coffee dying going on, and possibly they might even have > been > imparting a bright saffron to the lace for the same reasons. > We have some yellowish pieces in the museum and I am wondering if > they may > be discolored due to yellow starching- an exciting idea, or whether > the > color was imparted in the 19th century- a less exciting idea. > Devon > **************A Good Credit Score is 700 or Above. See yours in just > 2 easy > steps! > (http://pr.atwola.com/promoclk/100126575x1220814837x1201410725/aol?redir=http:%2F%2Fwww.freecreditreport.com%2Fpm%2Fdefault.aspx%3Fsc%3D668072%26 > hmpgID%3D62%26bcd%3DAprilfooterNO62) > > - > To unsubscribe send email to [email protected] containing the > line: > unsubscribe lace [email protected]. For help, write to > [email protected] Regards Sue. - To unsubscribe send email to [email protected] containing the line: unsubscribe lace [email protected]. For help, write to [email protected]
