Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1874-10-28
Domestic

How To TAKE CARE OF CHINA AND
GLASS WARE.-In the average house
hold few things suffer more from III
usage than porcelain and glass, yes-
pecially the finer kinds of such ware.
We give few practical Suggestions on
the best methods of cleansing and Pre-
serving these fragile materials
One of the most important things IS
to season glass and china to sudden
change of temperature, so that they viii
remain sound after exposure TO sudden
heat and cold. This is best done by
placing the articles in cold water, which
must gradually be brought to the boil
ing point, and then allowed to cool
very slowly, taking several hours to do
| ii. The commoner the materials, the
more care in this respect is required.
The very best glass and china is always
well seasoned, or annealed, as the
manufacturers say, before it is sold. III
the wares are properly seasoned IN this
way, they may be washed in boiling
water without fear OF fracture, except
in frosty weather, when, even with the
best annealed wares, care must be taken
not to place them suddenly in too hot
water. All china that has any gliding
upon it may on no account be rubbed
with cloth of any kind, but merely
rinsed first in hot and afterwards In
cold water, and then left to drain till
dry. II the gliding is very dull and re-
quires polishing, it may now and then
be rubbed with a soft wash leather and
little dry whiting; but this operation
must not be repeated more than once q
year, otherwise the gold will most GER
tainiy be rubbed off and the china
spoilt. When the plates. ETC., are put
away in the china closet, pieces OF
paper should be placed between them
| to prevent scratches on the glaze OF
painting, as the bottom of all ware has
little particles of sand adhearing to it,
picked up from the oven wherein it was
glazed. The china closet should be in
dry situation, as damp closet viii
soon tarnish the gliding Of the best
crockery.
In common dinner service, it is a
great evil to make the plates too hot,
as it invariably cracks the glaze on the
surface, if not the plate itself. We all
know the result-it comes apart ''no.
body broke it." sit was cracked be
FORE" or ''cracked a long time ago.
The fact is, when the glaze is injured,
every time the "things" are washed the
water gets to the interior, swells the
porous clay, and makes the whole fabric
rotten. In this condition they VIII also
absorb grease; and when exposed tC
further heat the grease makes the
dishes brown and discolored. III an old
i'll used dish be made very hot indeed
teaspoonful of fat viii be seen tC
exude from the minute assures upon its
surface. These latter remarks apply
more particularly to common wares.
As rule, warm water and a soft
cloth are all that is required to keeI
glass in good condition but watel
bottles and wine decanters, in order tC
keep them bright, must be rinsed out
with little muriatic acid, which is the
best substance for removing the ''fur'
which collects in them. This acid is fal
better than ashes, sand, or shot FOL
the ashes and sand scratch the glass
and if any shot is left in by accident
the lead is poisonous.
Richly cut glass must be cleaned and
polished with soft brush, upon which
a very little fine chalk or whiting i;
put by this means the luster and
| brilliaucy are preserved