Simple stains

—Oils and fats are the substances which form the greater part of simple stains. They give a deep shade to the ground of the cloth; they continue to spread for several days; they attract the dust, and retain it so strongly, that it is not removable by the brush; and they eventually render the stain lighter coloured upon a dark ground, and of a disagreeable gray tint upon a pale or light ground. The general principle of cleansing all spots, consists in applying to them a substance which shall have a stronger affinity for the matter composing them, than this has for the cloth, and which shall render them soluble in some liquid menstruum, such as water, spirits, naphtha, oil of turpentine, . See Bleaching . Alkalis would seem to be proper in this point of view, as they are the most powerful solvents of grease; but they act too strongly upon silk and wool, as well as change too powerfully the colours of dyed stuffs, to be safely applicable in removing stains. The best substances for this purpose are—1. Soap. 2. Chalk, fuller’s earth, soap-stone or steatite (called in this country French chalk). These should be merely diffused through a little water into a thin paste, spread upon the stain, and allowed to dry. The spot requires now to be merely brushed. 3. Ox-gall and yolk of egg have the property of di olving fatty bodies without affecting perceptibly the texture or colours of cloth, and may therefore be employed with advantage. The ox-gall should be purified, to prevent its greenish tint from degrading the brilliancy of dyed stuffs, or the purity of whites. Thus prepared (see Gall ), it is the most precious of all substances known for removing these kinds of stains. 4. The volatile oil of turpentine will take out only recent stains; for which purpose it ought to be previously purified by distillation over quicklime. Wax, rosin, turpentine, pitch, and all resinous bodies in general, form stains of greater or le adhesion, which may be di olved out by pure alcohol. The juices of fruits, and the coloured juices of all vegetables in general, deposit upon clothes marks in their peculiar hues. Stains of wine, mulberries, black currants, morellos, liquors, and weld, yield only to soaping with the hand, followed by fumigation with sulphurous acid; but the latter proce is inadmi ible with certain coloured stuffs. Iron mould or rust stains may be taken out almost instantaneously with a strong solution of oxalic acid. If the stain is recent, cream of tartar will remove it.