The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1896-04-22
Use Of Borax.

So good authority as the Scientific Amer
lean affirms that borax does not iDjure the
texture of cotton. linen or wooden fabrics
and gives as the proportion to use large
handful of powdered Eorax to ten gallons OIL
water. 1t is not as expensive as soap. A
tablespoonful (about half an ounce) of pow
dered borax will soften gallon of very hard
water. The same quantity added to soft
water saves at least half the soap and labor
OF washing. and softens instead of irritates
the skin, as does sal soda Or ammonia. II
clothes are washed with soap and water, a
tablespoonful of borax added to the rinsing
water whitens them wonderfully. Rinse
clothes in borax instead of bluing water, and
they will not turn yellow by lying. Red
napery washed in borax water ana dried in
the shade will fade very little. For washing
wool blankets and underwear it is unsur
passed, and very little if any soap is needed
IF the water is of the same temperature
throughout the process, they will not shrink
Let light colored cotton dress goods and
delicate muslins lie half an hour in a warm
borax bath, then Tub lightly If much soiled
and add little soapsuds mace with white
soap.
Borax is used extensively in the manu-
fact1re of starch, but either cold or boileC
starch is improved by the addition of little
of it. With cold starch fine gloss is OBJ
tanned by adding a teaspoonful to pint
The starch goes farther and the iron doe
not SO readily adhere to the surface. Ihav
found nothing equal to borax for renovatipI
black lace or silk. Spread smoothly on thu
ironing board over folded cloth and sat-
urate it with small piece of black cambria
dipped in solution of heaping teaspoon
full OF borax in quart of warm water. lie
it lie few minutes to partially dry; while
still damp cover with black silk or cambria
and iron. Sponging worr black elk restores
body and brilIiancy without the shiny looI
and stiff, crackly effect which follow The use
of ale or beer.
BoraX as food preservative and antisep
tic is especially valuable. 1t imparts ne
perceptible flavor or odor, and has no dele
ferrous effect, if we may rely upon the testi.
mony of r. H. Chittendon, professor O.
physiological chemistry in Yale university
The results of his experiments with specia
reference to borax as food preservative
were published in the Dietetic and HYGIENE
Gazette in 1893 He says that the quantity
of bOrax taken into the stomach wher
mixed with food as preservative does no
perceptibly retard digestion the presence O
the agent may, on the other hand increas
the digestive power of the gastric juice. 4
very little borax added to fresh milk O.
cream has marked effect in retarding acid
ity. Wipe smoked hams with damp cloth
then rub the surface with powdered borax
insects will rarely trouble them. If KEEP
through midsummer, repeat the process
Treat dried beef in the same way sprinklins
borax into every crevice that insects car
possibly reach.
In summer, in addition to the usual pre-
cautions, rub the entire surface of fresh
meat and fish with powdered borax. They
will remain untainted much longer. It may
be repeated if necessary. Wash thoroughly
in warm water before cooking.
TIL