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Anslow, Florence / Practical millinery
(1922)

Chapter XI: Pleatings, ruchings and quillings; cockades, pleated and petal rosettes, and other ornaments,   pp. 119-128 PDF (1.9 MB)


Page 128

 
MILLINERY 
to form a petal rosette, similar to those shown by Figs. 22 and 
23. Nine circles of material, 3 in. in diameter, are used for this 
rosette; the foundation is cut 1 ½in. in diameter, round the 
outer edge of which the petals are sewn, and the centre is finished 
with a padded button neatly covered with fancy silk, gold lace, 
or braided or beaded material. Fig. 23 shows another form of 
petal rosette made very similarly to the previous one, except 
that the circular petals are folded first in half, then over again 
into quarters, and the lower edges then gathered and sewn to 
the foundation. 
   When folding the petals for either of these rosettes the " cross
of the material must be along the fold, otherwise the appearance 
will be very set and stiff. 
   A looped ribbon rosette is arranged on a foundation. Fig. 24 
has a foundation 1' in. in diameter, and 1I yds. of 2-in, wide 
ribbon are Used. Mark the length of ribbon into twelve divisions 
of 41 in., then form each division into a loop. Arrange eight 
loops round the outer edge of the foundation, and the four 
remaining ones to fill in the centre. 
   Many other kinds of rosettes may be made, as, for instance, 
those of narrow straw plait, b6b6 ribbon or thick wool, but the 
same principles for making underlie them all. If lace, chiffon, 
tulle or other thin material is chosen, naturally much greater 
length of fabric is required to produce the same effect as that 
given by materials of a heavier texture. 
128 


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