Some silks and wools are spotted by water. This probably dissolves some of the finishing or weighting substances present and on evaporating these substances are deposited irregularly or in rings. A satisfactory method for removing such spots is to dampen the entire material evenly and press it while still damp. Either sponge the material carefully with clean water or shake it in the steam from a briskly boiling teakettle until it is thoroughly damp, then press it.

White sauces, cream soups, gruel, and the like.

These usually consist chiefly of milk and butter, thickened with flour. Flavoring materials and vegetables, which may be added, do not as a rule affect the character of the stain. The presence of the starch and gluten of the flour makes it particularly hard to remove such stains from materials that cannot be washed. Use one of the following agents for treating these stains:

1. Soap and water (ordinary laundering).

2. Hot water. Sponge the stains. Follow this by a grease solvent when necessary.