GLOVES

Syn. Gants , Fr. Although gloves constitute a le costly article of dre at the present day than they did during the Middle Ages, the following information may neverthele be sometimes found of value to their wearers:— Glove cleaning. 1. ( Kid gloves. )— a. Damp them slightly, stretch them gently over a wooden hand of appropriate size, and clean them with a sponge dipped in benzol, recently rectified oil of turpentine, or camphine; as soon as they are dry, withdraw them gently from the stretcher, and suspend them in a current of air for a few days, or until they cease to smell of the cleaning liquid used. The smell of benzol pa es off very quickly. Heat must be avoided. The cleaning liquid should be used liberally, and the first dirty portion should be sponged off with clean liquid. b. By employing a saponaceous compound. See Ganteine . 2. ( Doe-skin and WASH-LEATHER GLOVES. )— a. Stretch them on a hand, or lay them flat on a table, and rub into them a mixture of finely powdered fuller’s earth and alum; sweep it off with a brush, sprinkle them with a mixture of dry bran and whiting, and, lastly, dust them well off. This will not do if they are very dirty. b. Wash them in lukewarm soft water, with a little Castile or curd soap, ox-gall, or bran tea; then stretch them on wooden hands, or pull them into shape without wringing them; next rub them with pipe-clay and yellow ochre, or umber, or a mixture of them in any required shade made into a paste with ale or beer; let them dry gradually, and, when about half dry, rub them well, so as to smooth them and put them into shape; when they are dry, brush out the superfluous colour, cover them with paper, and smooth them with a warm (not hot) iron. Glove dyeing. Leather gloves , if not greasy, may be dyed with any of the ordinary dyes by brushing the latter over the gloves stretched out smooth. The surface alone should be wetted, and a second or third coat may be given after the former one has become dry. When the last coat has become thoroughly dry, the superfluous colour should be well rubbed out, a smooth surface given them by rubbing them with a polished stick or piece of ivory, and the whole gone over with a sponge dipped in white of egg.