Last night was the first creative and experimental textiles class of the new term at Morley College, and it was good to see familiar faces from last term, along with a clutch of new students. This term we’re covering felt and cooked cloth, and hopefully will be able to build on some of the work we did last term, combining felt and embroidery.
We started by experimenting with wool tops, which is wool that has been washed, combed and dyed ready for spinning. They come in long, smooth bundles of fibres, which you pull apart into thinner and/or shorter wisps.
To make the felt, we put a layer of bubble wrap (bubble side down) on top of a wet towel, wet the strands of wool tops and arranged them on top of the bubble wrap. When we were happy with the arrangement, we wet the whole thing with soapy water, then put another layer of bubble wrap on top and rolled it up horizontally into a sausage. We rolled it back and forth (like using a rolling pin) for a few minutes, then unrolled it and rerolled it up vertically, and rolled again. We repeated this twice more, rolling it up on both diagonals. When it was ready, we rinsed it in clean water to remove the soap, and dried it off.
When wool felts, it shrinks. So we made our first pieces as grids, leaving spaces, to see how the wool shrank and how the gaps became smaller. We used merino, which is beautifully fine and soft to work with, and came in a stunning range of colours.
The piece in the third photo above was felted for slightly less time than the other two. More pressure, rubbing and moisture leads to fulling, which results in a more stable fabric with a harder texture and more shrinkage.
Then we moved on to working with wool tops that were slightly coarser, making felt balls and sausages. Balls are built up layer by layer, adding different coloured strands wetted with water and soap, and rolling them between the palms of your hands. You don’t need bubble wrap or much space, and you can embroider them and string them together to make a pretty necklace. Or you can cut them in half or slices to show the layers of different colours and make a brooch.
Felt sausages work on the same principle, except that you construct all the layers in one go. Each layer must be at right angles to the layer beneath. So if the first layer of red fibres is vertical, the next layer of, say, white fibres is horizontal. Then the next layer is vertical again. Once you have enough layers, wet them all with water and soap, and roll them up like a sausage in a J-cloth as tightly as you can. Then roll. And roll. And roll.
This is quite hard work, as it takes a lot of rolling – several of us got itchy palms from the constant friction! But it is important to ensure that the sausage is as firm as possible – if it isn’t felted properly, the layers will come apart when you slice into them.
One tip to give the layers more stability is to dip felt beads or sausages into a solution of 50% PVA glue and 50% water. Squeeze out the excess, and leave to dry before slicing.
We will be slicing our balls and sausages in next week’s class – come back then to see the results! 🙂