Sunday, April 3, 2011

Maggie Casey's Start Spinning: Everything you need to know to make great yarn

2:30-4pm (1.5hrs)


Fiber can be rated by two different scales:

  • Micron: the thickness an individual fiber in microns (lower the number, the finer the fiber. Between about 15 and 40.)
  • Bradford: the number of skeins that could be made from one pound of fiber (higher the number, the finer the fiber. Between about 30 and 100.) 



5 general categories of fiber and sheep:

  • Fine: Merino, Rambouillet, (also alpaca, kid mohair, cotton, cashmere)
    17-23 microns, 62-90s Bradford, 2-4" fibers (short)
    Easy to felt, large amounts of lanolin (oil), tight crimp, elastic, soft, puffy
    Best for babies and next to skin
  • Medium: Corriedale, Columbia
    23-31 microns, 50s-60s Bradford, 3-6" fibers
    Defined crimp but less compact, stronger, less soft and fine
    Best for sweaters, mittens and hats
  • Down: Dorset, Suffolk, Southdown (meat sheep from the Downs of England)
    23-40 microns, 54-60s Bradford, 2-4" fibers (short)
    Disorganized crimp, matte surface, elastic, doesn't felt well
    Best for sweaters, socks, mittens
  • Long/Lustre: Lincoln, Romney, Border Leicester
    29-40 microns, 36-50s Bradford, 5-12" fibers
    Luster like mohair, long, coarse, crimp is a soft open wave, less elastic, very strong
    Best for tapestry, rugs, outerwear
  • Other: Karakul, Navajo, Churro, Shetland
    Often have two coats - an outer coat that is long and course and an inner coat that is soft and short
    Shetlands, for one, are not a very developed breed, and the fiber is often inconsistent across the fleece (according to Tracy of McTavish Farm). 



Things to look for in a fleece:
Even crimp, does not break, springs back, makes a "ping" noise, no second cuts, clean, fresh (if a fleece sits in a barn for a year without being washed, the lanolin will congeal and be hard to remove), no mats, no dry/brittle tips, no musty smell from being stored wet with moths and mildew

Fun fact: Wool can hold a third of it's weight in water before feeling wet.

No comments:

Post a Comment