There were special irons for frills, scallops and draped dresses. Goffering irons for ruffles and bonnets, later replaced by fluting irons, and special tongs to cope with the frill of caps, dresses and aprons. Some irons heated themselves and others were placed on the fire or stove, and then covered with protectors to keep the clothes clean. There were bosom boards to iron and polish the starched shirt fronts to a deep shine; sleeve boards and skirt boards, which were as much as five feet in length. This was not simply a chore, but a major event.
Lid lifts off to accept charcoal and the swivel door regulates the draft
This little number weighed 18 pounds and was used to press woollens.
Replaced Goffering Irons for special tasks
Used to iron ruffles and bonnets
Made of brass with a wooden handle. The bowl was filled with hot coals and then moved over the cloth in a circular motion. Excellent for ironing bodices with a rounded shape
Made of forged iron they were heated to iron the ruffles in collars and cuffs
TO MANUFACTURE STARCH - "Cleanse a peck of unground wheat, and soak it, for several days, in soft water. When quite soft, remove the husks, with the hand, and the soft parts will settle. Pour off the water, and rep1ace it, every day, with that which is fresh, stirring it well. When, after stirring and settling, the water is clear, it is done. Then strain off the water, and dry the starch, for several days, in the sun. If the water be permitted to remain too long, it sours and the starch is poor. If the starch is not well dried it grows musty."
Thank Heavens the 1874 Gentleman Immigrant stated, when discussing the domestic chores of the Canadian housewife: "It is only the ironing that is tedious, but in the woods a little ironing goes a long way."
