Quoting RJ Covino from 21:16, 6th Apr 2006
So blue velvet is out of the question?
In sharp contradistinction, Black Velvet is never out of place. Yummy.
Quoting RJ Covino from 21:16, 6th Apr 2006
So blue velvet is out of the question?
Quoting Jamie Potton from 20:47, 6th Apr 2006
On starch:
what are you chaps using? For stiff collars, the best option is to use cold water starch, rather than the hot water method.
I have an old recipe:1 tbsp starch; a few drops of turpentine; 1/2 tsp borax, and 1/2 pint cold water. This is rubbed into the fabric, and then ironed.
The difference here is that the raw starch grains are cooked when ironed, bursting upon contact with heat, with the result that the fabric is far stiffer than when using pre-cooked starch.
In my (little) experience, it is usually better to iron the fabric twice in either case, giving the starch a little time to "cure" in between.
Or you could just buy new collars.
Quoting Anon. from 17:01, 7th Apr 2006
... It would look much better with the white tie than a two-piece single-breasted suit, too.
Quoting Lid from 02:06, 10th Apr 2006
Have invitations already been issued?
What's a ballpark figure for one?
Quoting Al from 08:58, 10th Apr 2006
That aside, the University bigwigs do love their impossibly tight deadlines for all things Chancellorial.
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