In a message dated 3/25/2014 4:14:41 A.M. Eastern Daylight Time, [email protected] writes:
Here are the photos: http://ngm.nationalgeographic.com/2014/04/breton-women/freger-photography Avital ---------------------- Greetings from Jeri. The fourth picture down has a caption: "The wings of this coiffe are delicately pinned down and heavily starched to hold their shape. Even light mist will deform them." This reminded me of a recipe for sugar starch in the March 1973 IOLI Bulletin. Lace owners were not very aware of conservation back then. I've added some warnings. "Boil 1/2 cup white sugar in 2/3 cup water for 3 minutes. Cool slightly. Dip lace work in, pull and stretch to desired shape or pin on blocking board, let dry." Jeri would warn to test this first on something of little value and similar weight. Pat out some of the liquid in an absorbent towel. And, be gentle with the pulling and stretching to block the lace. Do not leave this or any starch in a textile for long-term storage, because food-based starches oxidize and they may attract micro-organisms that will feed on the starch and on lace threads in the process! I have a well-tested recipe and instructions for stiffening cotton, linens (and lace) with gelatin from a highly-respected embroidery teacher/author. But, all 1,000-plus members of Arachne will have to promise to read it top-to-bottom and follow the warnings before it is made public! (I remember that many jumped on my memo about lace history being in languages we do not understand. By speed reading, they took it to be about lace making instructions - which it was not.) Jeri Ames in Maine USA Lace and Embroidery Resource Center - To unsubscribe send email to [email protected] containing the line: unsubscribe lace [email protected]. For help, write to [email protected]. Photo site: http://www.flickr.com/photos/lacemaker/sets/
