EXTENSION • MWS
Tlie A.B.C.'s of TOOL,.■ . ...
By law, napufacutrers .must state on the
label the fii&e'r contend of'the "fabric iia
terms of percentAge.. . Sincfe' reprocessed
and re-used 'wool,-' rayon and cotton com
•prise a large amount of fibers usod in
textiles today, consumprs should know the
truth about fabrics they’ buy,- ■ -
Virgin wool—has never been 'processed- in.
any nay before being made’ into. the article
The best quality fabrics' are made from
virgin wool. .
All Ttool—is a broader classification thar
virgin.wqol. It means that there- is no
fiber expept wool present. ' ■ --
Repressed T7ool—includes’wool made from
scraps of knitted, woven or felted fabrics
manufactured for the.first time’which have
never bee used or wo;rn ’ ptiftri • Mill ends •
are used. The fibers’arb’ short, but tho
fabric is serviceable. • •
Re-Used Wool—covers the material known
as shoddy and isma.de from rags,’old
clothing and other worn ’products. The rags
are cleaned and sorted.as to type and
color. Rc-usod wool is usually blended
with stronger new wool. The natural .
qualities of the.fiberimpaired in
ratio to the amount of wear on thc.foittcr
fabric. . ’
Worsteds—arc fabrics made-.from worsted
yarns which nrd made from wool fibers
selected for their length and fineness.
The fibers .are handled" carefully and spun
into'fine, smooth yarn, Worsted drape
well, and arc resistant to dirt and
’wrinkles.
Woolens ’— arc fabrics mdc from woolen
yams, spun from shorter fibers which arc
criss-crossed in-every direction while
being spun. Woolens have a -softer; more
fuzzy appearance.
POIKTaHS ON COOKTHG FR0Z3SH CHICKEN
TThcn frozen chicken arrives in' the! kite hen
from freezer locker or market, homemakers
are sometimes uncertain over how Warn a
welcome in-thawinr or cooking temperatures
to rive the stiff"bird. Home, economists
of the XI. S. Department; Agriculture
offer these general suggestions:
When,thawed before cooking, poultry cooks
more’evenly and with greater economy of
fuel. • ;
It may be thawed slowly in a refrigerator,
where the compact mass o'f a. 3 or 4 pound
bird will take overnight or longer to
thaw completely.' Or, it may be thawed at
room temperature, in which ease’its pro
gross fehould be watched closely. Once
thawed, cook poultry without delay because
thawed meat is’morc pcrisjiablc than meat
freshly killed.
Cent, on pp. 5. J
Merry' Christmas
. V and. a ;
f, rlAPPY Mew Year
••i . ' ; ■ ■
jVIERKY
HAPPY
TO
FRANK
BAR BFR
ALL
HELLER'S
SHOP
A Merry
.. , CHRISTMAS
AND EVERY GOOD
WISH FOR : T H h
. NEW YEAR
LOU’S
\6EAUTY
V) SHOP