Ironing was another massive and dauntingly separate task. Irons cooled quickly, so a hot iron had to be used with speed and then exchanged with a freshly heated one. Generally, there would be one on the go and two being heated. The irons, heavy in themselves, had to be pressed down with great force to get the desired results. But because there were no controls, they had to be wielded with delicacy and care so as not to scorch fabrics. Heating irons over a fire often made them sooty, too, so they had to be constantly wiped down. If starch was involved, it stuck to the bottom of the iron, which then had to be rubbed with sandpaper or an emery board.
( Bill Bryson )
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