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New England cookbook, 1855-1934
Page 120
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For knitting stocking feet Cast 61 stiches in the heel, knit 28 rows, then narrow 9 times, bind the heel off then take up the stiches making 51 in the foot, knit up to the widening part which must be a piece as long as this mark [followed by line on page] length from heel to narrows widen six times at each end of the needle, then divide the stiches on 2 needles - take a third & cast stiches enough to make ninety all round - knit a piece as long as this mark - [followed by line on page] Then narrow every 10 stitches & knit 10 rounds then 8 - & knit 8 rounds, then 7 & so on till it is finished - This rule must be varrid according to the size of the foot & the cotton of which it is knit. For knitting Matts - suspend[?] stitch. Cast on forty stiches put your thread over needle - knit a stich seam fashion then narrow plain way - so on till you finish - knit any kind of fringe
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For knitting stocking feet Cast 61 stiches in the heel, knit 28 rows, then narrow 9 times, bind the heel off then take up the stiches making 51 in the foot, knit up to the widening part which must be a piece as long as this mark [followed by line on page] length from heel to narrows widen six times at each end of the needle, then divide the stiches on 2 needles - take a third & cast stiches enough to make ninety all round - knit a piece as long as this mark - [followed by line on page] Then narrow every 10 stitches & knit 10 rounds then 8 - & knit 8 rounds, then 7 & so on till it is finished - This rule must be varrid according to the size of the foot & the cotton of which it is knit. For knitting Matts - suspend[?] stitch. Cast on forty stiches put your thread over needle - knit a stich seam fashion then narrow plain way - so on till you finish - knit any kind of fringe
Szathmary Culinary Manuscripts and Cookbooks
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