Spiral
lacing (lacing through offset
holes with a single cord) is the most common way to close a laced
opening in medieval and Renaissance clothing. However, if you
have ever attempted to use spiral lacing, you are faced with the
problem of how to tie off the single end securely. Over the
years, I have tied that single end every which way from Sunday in an
attempt to figure out a reliable method that doesn't slip
and can be untied at the end of the
day (it's really quite painful to have to cut your handmade linen
lacing cords because the knot is impossible to undo). This is the
method that has resulted from extensive trial and error. I make
absolutely no argument whatsoever that this is a historically correct
way to do it, but my kirtles don't slip and I can easily untie it when
it's time to get undressed.
A few caveats:
1) Use a linen or wool cord. A slippery silk or synthetic
cord will probably still slip.
2) This method was developed using boned kirtles. It may
cause bunching of the fabric at the top hole if used to tie unboned
garments made from thin fabric-try it and see if you're happy with the
result.
3) I usually retie myself around 30 minutes after I've initially
put on the garment. This is due to redistribution of slack from
the length of the lacing, not from the knot slipping.
Note: Although for photographic
purposes I show the knot tied on the outside of the garment, you will
actually be tying this on the inside of the garment so the knot is
completely hidden.
|

|
Completed lacing with the one
loose end lying free.
|

|
Push a loop of the loose end
underneath the cord coming out of the hole directly below.
|

|
Pick up the loop and the free
end. You will treat the loop as a single end. Tie the two
ends (the free end
and the loop treated as an end) in a single half throw (just like the
first step of tying your shoes). |

|
Pull the two ends tight.
That's all there is to it! If you are really worried
about slippage, you can complete tying the two sides like you tie your
shoes.
|
Take me back
to the Main Menu