Modeling her wool, the lovely Grace O’Malley
Just thought this was a neat little bit of information on the internet from www.ag.ndsu.edu; Wool Terms and their explanations.
Bellies – short and less desirable wool from the belly of the sheep.
Britch or Breech Wool – wool from the hindquarters of the sheep, usually the coarsest on the body, often approaching hair in characteristics.
Crimp – the natural curl in the wool fiber, gives wool its natural resilience and elasticity.
Fleece – the wool from a single sheep in the shorn grease state.
Grease Wool – wool as shorn from sheep, not washed or scoured (raw wool).
Handle or Hand – a term referring to the actual feel of wool.
Hoggett Wool – also called virgin wool, first fleece shorn from a sheep when about one year old.
Keratin – a complicated chemical protein substance, major constituent of a wool fiber.
Lamb’s Wool – wool taken from a lamb not over seven months old.
Luster – determined by the amount of light reflected by the fiber.
Pelt – the skin of the sheep with wool still on the skin.
Pulled Wool – wool removed from pelts after slaughter, also known as “slipe.”
Scouring – actual washing of dirt, grease and foreign matter from grease wool.
Shearling – shortest wool obtained from sheep sheared about a month before slaughtering, about 1/2 inch in length.
Skirting – a practice of removing from the edges of the whole fleece, at shearing time, all stained and inferior parts.
Staple – the length of a lock of shorn wool. In the trade “staple” refers to wool that averges 2.5 inches or more in length.
Suint – salts of perspiration present in the raw wool fleece.
Woolen Yarn – yarn spun from wool fibers which are short.
Worsted Yarn – yarn spun from wool fibers which are long.
Yield – amount of clean wool derived from grease wool in the scouring process.
Yolk – natural grease and suint in sheep’s wool, when purified is known as lanolin.