wash, any stains which are apt to be overlooked by the laundress, and
those on large pieces, such as bedspreads.



REMOVING STAINS

The removal of stains from white goods is comparatively easy. Fruit
and wine stains are removed by stretching the fabric over a bowl and
pouring boiling water through the stain, repeating until it disappears.
Boiling milk is sometimes applied successfully to wine stains in the
same way. A thick layer of salt rubbed into the stained portion and
followed with the boiling-water treatment is also effective. Obstinate
fruit stains yield to a thorough moistening with lemon, a good rubbing
with salt (a combination which is to be found all prepared at the drug
store under the name of Salts of Lemon), and the application of boiling
water. When nothing else avails, immerse the stained portion in a weak
solution of Javelle water--one half cup to one pail of boiling
water--allow it to soak a few minutes, and then rinse thoroughly.
Javelle water can be procured of the druggist, but is as well prepared
at home by dissolving four pounds of ordinary washing soda in one
gallon of water, boiling ten minutes, and then adding to it one pound
of chloride of lime. It should be kept well corked, and resorted to in
extreme cases alone, as it is violent in its action on the clothes.
For this reason special care must be given to rinsing after its use.

Tea and coffee stains usually surrender to boiling water, but if they
prove obdurate rub in a little powdered borax and pour on more boiling
water. Chocolate stains can be removed in the same way. Sprinkling
the stain with borax and soaking first in cold water facilitates the