The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1894-04-28


The finest china needs no such
seasoning. 1t is so thoroughly
/ seasoned before leaving the manu-
lecturers hands that it can be wash.
cd IN boiling water without danger
except IN cod frostv weather, when
everything is chilled. Then the
be, annealed ware will b. DESTROYED
II put Suddenly into boiling water
but first set it into pan Of tepid
water, let it stand until all the chill
leaves 1t ard it feels warm, and then
it may be washed in hot water and
receive no harm.
Any glass or china that is gilded
even that kind which is thought to
be the most durable-must be gently
washed IN hot water then rinsed in
cold and set TO drain. 1t should
never be rubbed with a cloth. After
II IS rinsed, turned down and dried.
II not perfectly clear, it may by gently
wiped with thin soft cloth or silk
kept for that and no other purpose.
But rubbing or attempting to polish
will very soon iniure the gliding. If
by accident the gliding does become
tarnlshed, little whiting on
chamois skin may be gently used
But it is pity if any such cleansing
becomes necessary.
Every one expects all dinner
plates and platters to be warmed for
hot meats whether the common ware
or the best china but neither should
become hot. 1t not only is disagree
able to handle, both for the carver
and guest, but will ruin all dishes of
every grade or condition. 1t will
crack the CHASING all through the
surface, even if it { oes not crack the
dish itself. If the glazing is cracked
although one may not see it 1T first,
in little while it will be injured past
remedy. The water will penetrate
through all those little, almost invis-
IDLE cracks, and little by little that
expands the porous clay OF which the
dish is made making it tender and
unsafe: and soon it breaks into pieces.
If by extra care, this does not soon
happen, that which is worse than
any breakage will. Everything
ereasy-meats butter, eravies--wiil |
penetrate through those little porous
cracks into the clayey porous sub |
stance of THE interior. This will make |
it look very dingy, and soon the dish |
will smell rancid, and is no longer
fit to put anything upon but dry, |
cold material, as it will impart that
rancid taste to everything.
If there is no heater, tin case,
with shelves, set near The heater or
register, is good arrangement for
keeping fine dishes and plates warm,
and will prevent all danger of over
heating.
II the finest cut glass Is. in any
way blurred or tarnished, it can be
polished and made to look as good
as new with soft brush, on which
is sitted perfectly fine and soft whit
ing, or soft piece of newspaper
can be used and will answer nearly
as well. The polish is brilliant, and
no lint remains, as when rubbed
with linen. Roll up a piece OF
slightly wet newspaper and rub the
glass, then polish with dry paper.
1t is claimed that some OF the ingredi
ents of printing iak gives polish to
glass cleaned with a newspaper
which nothing else can. When
glass is polished in this way, always
before pouring in drinking water
giving it good rinsing to cleanse
from any taste of the ink. Indeed.
it is good plan to always rinse
cups, saucers and glass with little
hot water before using them in drink
ing from.
If cut glass water bottles or de
canters get dimmed or furred inside
cleanse with little muriatic acid.
and then rinse very thoroughly with
clear cold water. This acid will
remove all stains or impurities, leav
ing the glass clear and brilliant
But ashes sand or shot, which many |
employ, are used to c'ean such |
articles. These scratch and injure the |
glass and do not leave the original
luster. If shot is used, and any re-
main in the bottle by accident the
lead in 1t will prove poisonous.