The Portland daily press., 1896-10-24
THE HON E.
Hard Wood Floors.

Miss Parloa's late studies in Paris
enable her to speak with authority ON the
treatment and care Of polished floors.
There such floors are the rule, even in
small apartments and their care is not
considered task. This daily polishing
with the brush or flannel IL quickly
done, and thus An unbroken surface ia
kept, upon which dirt cannot stick.
Such daily attention may seem more
than would be given to carpets, but 1t
is a question of looks. The dust is on
the carpet but does not show, and there
fore is not removed. The polished sur
face shows the dust, and the careful
housewife ia troubled till this visible
dirt is taken away.
Real cleanliness is obtained more east
~ with floors of narrow, ha ard wood
boards perfectly matched, thol oughly
smoothed and we'll polished. The objeo-
tion that such floors are cold docs not
seem valid. The extra thickness of one
half to seven-eighths of an inch Of hard
wood should ensure as much warmth
as carpet. That they are slippery can
| hOe w oCAAcaS buu M0y Oo AC06CHuA
by certain methods of treatment. and,
exospt for the aged or infrm, is diff
Guilty soon overcome by "gettinR the
knaok" of walking upon them. In this
country large rugs covering the centre are
most favored, then the side may be
polished to any degree desired. These
rugs should be often cleaned and aired
out of doors. Small rugs should never ts
laid on suoh floors, in places whsrc
person steps quickly, or without think
ing, as at the bottom of stairs, at doors,
or in the hall.
| No rollers should be used on furniture
over polished floors. Each part which
touches the wood should be fitted with a
piece Of thick felt securely glued on.
This protects the floor and allows easy
movement.
These floors require only the sweeping
with hair brush and the wiping with
dust mop or soft cloth.
Wax, alone, gives the highest polish
but is always slippery. 1t should be
rubbed on evenly. Any little bits re-
naming Will show as black speoks after
the polishing. The brush should be used
across the grain, at first, afterward with
the grain. Wax and turpentine furnish
q less degree of polish, which is. there
fore, less slippery; while the addition of
parafine oil lessens it still more. If it be
desired to keep the floor very light the
oil mixture should not be used, for oil
| always darkeus wood.
Water is the worst thing that can be
applied to any waxed surface. A damp
cloth may be used. All spatters or drops
of any liquid should be wiped up imme-
diately. When spots come-as come they
will-rub them hard with Apiece Of thick
fels under the foot or with flannel
moistened in turpentine.
Remember to keep the surface well
polished, then dirt cannot stick and sub
stanocs spilled cannot reach the wood
and make spots. With all these precau-
tions the floors, which are constantly
used, will need an entire renovation &C.
casionally. They should thsn be rubbed
scraped out. If the wood has grown
dark it may be whitened by wash of
oxalic acid. Rub perfectly smooth and
clean before applying the wax or other
encaustio.
A good encaustio which will clean and
from wax, aalt-soda, and any good soap.
The wax and soap should be shaved and
dissolved in boiling water. Stir frequent
ly and add the soda. Put the mixture
in something which may be CLOSELY
covered and stir constantly till cool.
This may be applied to floors, furniture,
marbles, tiles, bricks. etc. 1t will re-
move ink from polished surfaces. The
French use white wax on white mar bles,
but this is not absolutely necessary. =
Kitchen Magazine.
Domestic Receipts.
Roast Clams.-Wash the CLANS. drain
them in 9 ooliander for q few minutes,
then lay them on large dripping pan,
and put the pan into very hot oven. AS
soon as the shells begin to open the
CLAIMS are cooked. It takes seven to ten
minutes to roast them. Have q covered
dish hot and drop the CLAIMS into it as
soon as they are taken from the shells.
Spread over them mustard cream sauce
and serve at once.
Mustard Cream Sauce Put a cup of
milk over the fire in a double boiler, aud
when boiling stir into IL three table
spoonfuls Of batter, one of -four and one
tsaspoonful Of dry mustard that has been
beaten to creamy mass. Season with
salt and pepper and return to the fire
cooking for three minutes when it is
ready to serve. Thin slices of brown
bread 6uttered should be served with
CLAIMS dressed with this mixture.
Clam Fritters.-MRke a batter with
pint Of -four into which has been sifted
level tsaspoonful of baking powder,
md a cup of sweet milk, nearly as much
clam liquor and two eggs beaten light.
Best hard until it is smooth batter.
then stir in two dozen CLAIMS ohopped
fine. Have plenty of lard in the frying
nan and allnw If fO hocOmo bor. 1900 .