I finished weaving my ‘Checker Board’ scarves this morning and I am absolutely chuffed with them.
To recap I put on 4.57 metres (5 yards) of warp for 2 scarves, each allocated 2.29 metres (90 inches). The plan was to have 25 cm (10 inch) fringes and 178 cm (70 inches) of woven fabric.
The threading and tie up for these scarves are an undulating twill with up to 3 warp threads grouped on the same shaft. Due to this warp thread grouping, the reed choice is critical. I sett the scarves at 28 epi and sleyed the reed with 2 ends per inch. This minimized the reed marks which can occur and can be very noticeable in weaves that have multiple repeating ends.
Scarf number 1 on the loom, it was woven using Spice tencel and I treadled the pattern 1-2-3-4 X5 ~ 1-8 ~ 5-6-7-8 X5. This produced a pattern that showed rectangular shaped alternating blocks.
Off loom this scarf measured 173 cm (68 inches) long and 15.5 cm (6 inches) wide. The weave structure itself took up more warp and weft than expected.
I had to leave about 50 cm (20 inches) unwoven between my scarves and my spacer of choice is slats of 1 inch metal Venetian blinds. After 10 had been placed I threw five picks of weft to give me a cutting line when they came off the loom and it keeps the unwoven threads beautifully aligned.
Scarf number 2 was woven using Pompeii tencel and I treadled the pattern 1-2-3-4 X4 ~ 1-8 ~ 5-6-7-8 X4. This produced lovely square alternating blocks and this treadling is my favourite of the two.
Off loom this scarf measured 166.5 cm (65.5 inches) long and 15.5 cm (6 inches) wide. I must admit that this is my favourite and this is the one I claim as mine, mine, mine, both because of the squares, but I love the length too!
Right now they are in the set tub having a nice soak in Eucalan which is a wonderful product to use for finishing handwoven fabric. It is very gentle and requires no rinsing which is very easy on the cloth. I will post a photo of the scarves after they are dry and pressed later.
Here is a beauty shot of an orange drizzle cake that I just made. I got the recipe from Taste Australia and I heartily recommend both the website and this yummmmmmmy cake! I changed it up a wee bit by adding a pinch of salt and a teaspoon of vanilla, but all the rest is as stated. Oh, I changed the pan from a loaf tin to a small savarin pan, but otherwise.....