Thank you very much for this turprial. I'm not a priest, or a christian for that matter, but i do like to wear detachable collars, and this works perfectly.
@Bellanaria11 жыл бұрын
Thank you for this tutorial. I want to help my husband by taking on the job of maintaining his clerical collars
@WillyMcCoy504 жыл бұрын
A good thing is to have someone turn a block of wood to 15 inches round on a lathe. Cover the round block by tacking a terry cloth around the block and iron the collars on the block. This will shape the collar round and look a degree finer.
@BertieW0oster9 жыл бұрын
Great tutorial, thanks for uploading!
@leighwebber9 жыл бұрын
Really useful - thanks! I'm a solicitor (attorney in the US) and we have to wear starched collars (of the winged variety) in court and I had no idea how to do this! A question - is that starch the same as corn starch used in cooking?
@markrobcol7 жыл бұрын
No, it's AGRO powdered starch. Usually in the laundry aisle.
@russellcunning9 жыл бұрын
The mix looks way too white to me. I'd say the ratio of cold water to hot water (it wasn't boiling from what I could see) means that the starch wasn't 'cooked'. I know you adjusted the mix to make the starch stiffer, and that's fine, but you need to compensate for the temperature now. If the mix was very hot water (what you'd get if you had half a cup of cold water and a quart of boiling water) the starch would become more translucent, which is when it penetrates the fabric without leaving any powdery residue. I'd suggest heating the mix in a stainless saucepan before letting it cool a little and then add the collars. Maybe if it's damp enough, the iron might be able to 'cook' the starch, but I think you're better off heating the mix before soaking. Good luck with it!
@alexanderveselak9774 Жыл бұрын
No matter what I do - raw starch or cooked, the way you describe - mine never seem to come out stiff enough. Any thoughts on what I might be doing wrong? I've tried everything from milky consistency to full-on gloop. Still just not enough strength.