The Jersey City news., 1901-09-25


or oxaiic acid. Wash Immediately after
the rubbing, and polish with tripoli and
/ sweet oil.
Unless the acid is washed off, the thing
will tarnisn 50 quickly its last state Will
be worse than its first Copper Kettles
and saucepans, brass andirons, tenders
+ candlesticks and trays are best cleaned
with vinegar and salt.
Cooking vessels in constant use neeo
| only to be well washed afterward. Things
1 for show-even pots and pans-need the OIL
polishing, which gives deep, rich yel-
low lussre good for six months.
/ Oxalic acid and salt is the thing for fur
niture brasses-if it touches the wood
] around it only improves the tone. Wipe
! the brasses we'll with wet cloth, and poi
ish thoroughly with oil and tripoli.
Sometimes powdered rotten stone does
better than tripoli. Rub after using.
either with a dry cloth or leather, until
there is no trace of oil. No matter wna'
sort of brass is to be cleaned 1t must be
/ freed completely from grease caked DIRT
and gri1ne. Wash with strong ammonia
suds and rinse dry before beginning with
the acid and salt.
The best treatment for wrought steel,
which has knack of growing gray, lus-
| treless and i'll looking, is to first wash il
very clean with a stiff brush and am
monia soap suds, rinse we'll, dry by heat
| if possible. then oil plentifully with sweet
oil, and dust tfickIy with powdered
| quicklime.
| Let the lime stay on two days, then
brush it off with clean. very stir
| brush. Polish with a softer brush, and
| rub with cloths until the lustre comes out.
BY leaving the lime on. iron and steel
may be kept from rust almost indefin-
itely.
| Before wetting any sort of bric-a-brac,
| and especially bronzes. remove all the
dust possible. The less dust water finds
about fine lines and crannies the less il
can leave there.
| After dusting, wash well in strong white
soapsuds and ammonia, rinse clean. polish
with just a suspicion of oil and rotten
| stone and ruff off afterward every trace
| of the OIL Never let acid touch a bronze
surface. unless to eat and pit for antique
effects.
Nothing is more important in the house
| hold than keeping the refrigerator free
from offensive odors, says the Ledger
Monthly" 1t should stand in light,
airy place and be kept scrupulously clean.
A good housekeeper will have her refrig-
orator cleaned at least once week. This
Is best accomplished in the morning be-
fore the iceman comes.
The food, ice and shelves should all be
taken out; the shelves washed with hot
water and soap, to which half cupful
of aqua ammonia has been added wipe
thoroughly with a cloth, and, If possible,
set in the sun to dry. Next the ice COM
partment. the walls and bottom of the
refrigerator are thoroughly washed, wip-
ed and dried; then a wire rod run down
the water pipe and some of the ammonia
water poured down into it. and, last, the
water pan underneath should be well
washed and dried.
The refrigerator, if time allows, should
be left open for an hour or so. The
shelves. iers end food may then be put
back If fms is done regularly once a
week the refrigerator or ice box will al
ways be sweet and clean.
The cellar Is generally used more or
less in keeping food. 1t should, there
fore, frequently be inspected, kept clean
j and well aired, and If possible, white
! washed once or twice year. A musty,
damp and ill-ventilated cellar is danger
our to health.
| In an enlightened scheme of education
there is full and complete preparation for
lifes serious labor kept constantly in
view, and also Indulgence of the cursory
tastes and inclinations which brighten
and enrich life. says the 'sWoman's Home
| Companion As parents and teachers
we will do wen to permit the cultivation
of accomplishments in the same spirit
that we cherish pets. They keep up kind
ly currents of feeling upon which depend
| the health of our souls. think that
now. as never before there is deep need
! among this generation Of young people
who are intense. jealous and set after
| profit of a material sort in everything
| they do, of some attention to those plIr-
| suits which confer simple enjoyment. yet
| do something also in the way of lift
ing our spirits above the dead level Of
| toll.
| -
! Pains of every variety are now in de-
mand for winter foliage display; in fact.
| they take the lead for decorative uses.
| The possession Of a blooming orchid is
! also the ambition Of every true flower
lover, and it is a delight TO many to dis
cover that these floral ambitions may now
be satisfied in the possession of a single
plant. What is known as the palm or
| chid--Cyrtopodium Punctatum<-is some
times described as magnificent orchid
(, with palm-like foliage. and again as a
! graceful palm bearing orchid-like blooms.
Taken either way it is just what its name
! indicatss-a rare specimen Of palm and
orchid combined; but 1t must be grown
| like an orchid, not In the usual garden
/ soil but in a pot filled with moss and
| light leaf mold or peat, supplied by a
florist for this purpose.
1 Frenchwomen care more for the ense1n-
| Bile Of their gowns. while the English
women are particular about certain points
The EngIishwoman prefers fine jewe:s. Il
! less money is put into her frocks. It Il
i for this reason that a quantity OF French
/ levels were sold recently ii England
! Among these was q magnificent pearl
necklace Weighing 1850 grains and made
!, up of 42a magnificent pearls. evenly
| matched and of exquisite quality. the
clasp was Of First Empire design A
smaller necklace forming q rope OF pears
was composed Of four pearls smaller but
as fine In quality.
Z