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TO MAKE THE SLEEVES.

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As to sleeves. Measure from the shoulder to the elbow and again from elbow to the wrist. Lay these measurements on any sleeve patterns you may have, and lengthen and shorten accordingly. The sleeve is cut in two pieces, the top of the arm and the under part, which is about an inch narrower than the outside. In joining the two together, if the sleeve is at all tight, the upper part is slightly fulled to the lower at the elbow. The sleeve is sewn to the armhole with no cordings now, and the front seam should be about two inches in front of the bodice.

Bodices are now worn very tight-fitting, and the French stretch the material well on the cross before beginning to cut out, and in cutting allow the lining to be slightly pulled, so that when on, the outside stretches to it and insures a better fit. An experienced eye can tell a French-cut bodice at once, the front side pieces being always on the cross. In dress cutting and fitting, as in everything else, there are failures and discouragements, but practice overrules these little matters, and "trying again" brings a sure reward in success.

A sensible suggestion is made in regard to the finish in necks of dresses for morning wear. Plain colors have rather a stiff appearance, tulle or crepe lisse frilling are expensive and frail, so it is a good idea to purchase a few yards of really good washing lace, about an inch and a half in depth; quill or plait and cut into suitable lengths to tack around the necks of dresses. This can be easily removed and cleaned when soiled. A piece of soft black Spanish lace, folded loosely around the throat close to the frillings, but below it, looks very pretty; or you may get three yards of scarf lace, trim the ends with frillings, place it around the neck, leaving nearly all the length in the right hand, the end lying upon the left shoulder being about half a yard long. Wind the larger piece twice around the throat, in loose, soft folds, and festoon the other yard and a half, and fasten with brooch or flower at the side.—Philadelphia Times.

Barkham Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889

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