When I worked in a kitchen with white cotton aprons and
polyester/cotton, I could send them to installation laundry with any
and every kind of food stain one can imagine. They ALWAYS got them
out. I ALWAYS got my whites back gleaming.
They say you can't get the strength of soap they use because it is too
caustic. I'm sure they didn't use a chlorine bleach too, because
chlorine eats cotton over time.
Does anyone know where to get the soap they use, perhaps through
another avenue? My whites are on my freaking nerves! :-@
1. Ask your husband what he recommends.
2. Detergents generally ain't what they used to be.
3. a. HOT water and Bleach can do a lot.
b. Powder is better than liquid.
(did I really just post to alt.home.cleaning?)
On May 9, 10:20 am, "the_andrew email@example.com"
My Gramma was born in 1879, and came West on a stagecoach. She taught
me about bluing, and how to make lye soap from wood ashes and tallow.
She died in 1982, just short of her 103d birthday. No metrosexual,
on 5/9/2008, the_andrew firstname.lastname@example.org supposed :
Deer Martha Stewart,
Ok, I'll be honest. It's not shirts, it's the dishtowels. I cannot buy
the flowery kind (sexuality redemption?). I like the plain white bar
towels. I feel the white adds a detail that says clean. But, they're
about $10 for 10 towels when they have them (which seems to be about
once a year).
So, you can see my dilemma. They only stay clean for about 3 or 4
washings, and with all the dishes and stuff, it's just a never ending
Seeking soapy solutions.
Ah, dishtowels! I have about 300 dishtowels, mostly plain made from
the plain white commercial towel fabric. I might go through 20-25
towels weekly. A hot bleach Tide removes any stains, brightens and
sanitizes the towels. Blindfolded, I think I can fold several dozen
in a minute or two.
On Fri 09 May 2008 12:40:56p, Dan S.
( email@example.com) wrote
Make nice-nice with one of the waitstaff at a local restautant.
Have them get you five towels. Each week return the soiled towels
for clean ones. Do not tell the manager since they probably pay by
"I before E except after C, and E before N in chicken"
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