When cutting out an apron, the length of the skirt should first be
measured, and to this measure 6 inches should be added for the hem and
the seams. One length of the material corresponding to this length
should be cut. This should be folded lengthwise through the middle.
Three quarters of an inch should be measured on this fold, and the
material cut from the end of the selvage to this point, in order to
slope the front of the apron. When the waist measure is taken, 3 inches
should be added to it (1 for the lap and 1 at each end, for finishing).
This makes a strong piece at each end for the button and button-hole. Two
pieces of this length and 2-1/2 inches wide should be cut lengthwise of
the material for the belt. A measure should be made from the middle of
the back of the waist line, over the shoulder, to a point 5 inches to
the right to the centre front and on the waist line. Two pieces of the
length of this measure and 4-1/2 inches wide should be cut lengthwise of
the material for the shoulder straps. A piece 9 by 12 inches should be
cut for the bib, the longer distance lengthwise of the material. These
measurements allow one quarter of an inch for seams.