STARCH.
Laundry starch is mostly made from corn. The grain is crushed and fermented to a degree, when the starch is washed out and allowed to settle in large vats. The best qualities are washed and settled again and again; the number of washings grading the strength, purity and cost. Potato starch is more costly than corn starch, and, as it gives a softer finish to fabrics, is chiefly used by manufacturers. Corn starch for culinary purposes is thoroughly washed, purified and deodorized. Laundry starch should never be eaten.
The best laundry starch is in large, hard, flinty crystals; such indicate a stronger starch, containing less moisture than that with small or soft crystals. Laundry starch comes in bulk or boxes, and in paper packages. There are many fancy proprietary brands of starch, as “Ivory,” “Ivorine,” “Gloss,” “Satin Gloss,” “Silver Gloss,” “Gloss Polish,” “Elastic,” etc. Some of them are powdered, and contain borax, wax, or gum, etc., and are scented with winter-green, etc. Such come higher than the better grades of laundry starch in crystals, but it is a question if they are proportionately superior for family use. Starch polishes are preparations of spermaceti, wax, or paraffine.