On 02/14/2012 07:39 PM, Kimiko Small wrote:
Katy, I haven't played around with it yet, but a friend, Noel G., has played
with the various starch types in his hunt for the perfect Elizabethan ruff. He
doesn't use cornstarch anymore since it yellows faster. He prefers rice starch
for being crisper and staying whiter longer. I've forgotten what he said about
wheat but he uses that as well. The liquid starch works ok, but wasn't as stiff
for his needs with a ruff.
I don't know about recipe variations since mostly it had to do with boiling,
and I've yet to experiment with my own ruff.m
Melanie Schussler used laundry starch. She wrote about what she did to
starch a ruff starting here:
http://www.faucet.net/costume/period/ruff.html
--
Cathy Raymond
ca...@thyrsus.com
(610) 805-9542
"Even imperfection itself may have its ideal or perfect state."
--Thomas de Quincey
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