All measurements are in centimeters (cm).
For approximate inch sizes simply multiply by 0.4 (or divide by 2.54).
MATERIALS
Schachenmayr Boston
50 g each #31 wine red and #02 ecru
Anchor embroidery thread 1 skein #02.
7-8 mm [size 10½-11] double-pointed needles, one 4.5-5.5 mm [size G7-I/9] crochet hook, or size to obtain gauge,
plus one blunt embroidery needle.
Accessories: 1 golden heart button, about 10 x 10 cm pure wool felt in red about 2 mm thick.
GAUGE
12 sts. and 18 rows/rounds st-st, each to 10 cm [4”].
THE BASICS
Ribbing:
In Jacquard technique P1 in wine red; then alt K2 ecru, P2 wine red, end with K2 ecru, P1 wine red.
Stockinet stitch (st-st):
K RS rows; P WS rows; in rounds K all sts
Jacquard pattern:
Work in st-st 1 st. wine red, then alt 2 sts. ecru, 2 sts. wine
red, end with 2 sts. ecru, 1 st. wine red.
INSTRUCTIONS
Cast on 32 sts. wine red and K 3 rounds, then work 6 rounds rib patt. Cont in st-st 20 rounds ecru, 2 rounds Jacquard patt and 2 rounds wine red = leg about 18 cm in length. Work foot in st-st foll Sock Guide. For round heel work short rows in wine red with double sts. over the 6 sts. on
either side. After the heel work another 10 cm = 2 rounds wine red, 2 rounds Jacquard patt, 11 rounds ecru, 2 rounds
Jacquard patt, then work toes in wine red, working dec as given in Sock Guide. After 1st dec round , dec on 3rd round once, on every 2nd round twice and on every round twice. Bring yarn through rem sts. and fasten off. Darn away thread. Crochet a hook at the edge of center back as foll:
attach yarn, crochet 11 ch and 1 sl-st into sock edge, 1 turning ch, then crochet sc (UK = dc) into the ch, end with 1 sl-st in edge of sock.
FINISHING
Cut a felt heart using the template below and sew onto the sock carefully with 3 threads of embroidery yarn using running st. Sew a button to center of heart, see also photo.
