The midland journal. (Rising Sun, Md.) 1885-1947, 1893-10-13

daily.
Some thing About Dish Washing.
"Queer what ideas some people have
about doing housework.' said practi.
cal housekeeper, as she laid down a
newspaper containing sundry hints for
housewives.
"Here are some directions for wash
ing fac china dishes which are enough
to give careful, sensible woman cold
chills.' just listen:
every we'll regulated pantry or
kitchen sink should be provided with
draining rack, and on this the dishes
when washed, may be placed. Then
pour boiling water over them and leave
them to drain. This almost does away
with the necessity for wiping them
"Now. if there is any first class
private house where such practice is
carried on, [ would like to know it. 1t
seems to me that even a child should
know that the glazing on fine china is
quite likely to be cracked by pouring
boiling water over it. Indeed, china
and glass should never be washed in
water into which the hands cannot be
plunged. | have had many fine china
dish broken by pouring boiling water
over it when just taken from cold
room. My china closet, at one time,
was against an outside wall, and l we'll
remember the day when in making pre-.
parations for an unexpected guest some
plates were taken out to be warmed.
Boiling water cracked two of them, and
taught me lesson not readily forgotten.
"lf cracks are not at once apparent,
they will appear later, as the heat will
cause the glazing and the body of the
dish to part. To fully understand this,
it is necessary to know something of the
process Of making china. The pieces
are at first either stamped in molds, or
are spun out On horizontal wheel,
which revolves with great rapidity.
After certain amount of drying the
china, which at this stage is called
'biscuitware.' is put into kiln and
fired, as the manufacturer says. After
this process comes the decoration for
some sort of china. but in most kinds
the glazing follows next in order. Just
the difference between glazed and IN
glazed ware may be perceived by turn
ing an ordinay teacup bottom side
uppermost, The edge of the bottom
will be found rough and dull looking,
while the sides and top are smooth and
glossy. The glaze, being put on after
the china has once been fired, is in a
certain sence separate portion; extreme
heat may expand this coating with suf-
fcient rapidly to crack it loose from
the body of the article. or at least to
partly loosen it. Later, some blow or
another application of heat, even
though of less degree than the first,
may finish the work. Glazing some
times scales off in large pieces long
after the cause of the accident is for
gotten. Then some one is blamed for
damage done long before, or the very
least blow is sufficient to crack it off.
and then there Is cry of careless
servants, and much injustice may be
done. If dishes are washed 10 moder
ately hot water in which spoonful of
home made soap is dissolved, then
placed in large pan and rinsed III
water OF the same temperature, the
glazing will never be disturbed
"As to the idea of drying dishes
without wiping, surely no good honse
keeper would willingly have her best
china covered With marks and streaks
where water had dried on in spots.
China and glass dishes should be wiped
with the utmost dispatch and while
warm from the water which is poured
over. them. They will take on u fne
polish, and will be absolutely dry.
Nothing is more depressing than to find
wet spots and streaks upon ones plate,
or a few drops in the saucer under ones
tea-cup, OF to pick up a knife or fork
and feel compelled 10 gasp the napkin
to absorb the trife of dish water waish
clings to those necessary implements. /"
'-NeU York Ledger.