This section is from the book "Warne's Model Housekeeper", by Ross Murray. See also: Larousse Gastronomique.
Steep the plate in soap, let it lie for four hours, then cover it with whiting wet with vinegar, so that it may stick upon the silver, and dry it by the fire; after which rub off the whiting, rub it over with dry bran, and the spots will disappear, and the plate look bright.
The tops and other portions of silver ink-stands frequently become deeply discoloured with ink, which is difficult to remove by ordinary means. It may, however, be completely eradicated by making a little chloride of lime into a paste with water, and rubbing it upon the stains.
Take of unslaked lime and alum a pound each, of aqua vitas and vinegar each a pint, and of beer-grounds two quarts; boil the plate in these ingredients, and it will receive a beautiful polish from them.
Plate is best polished by the naked hand, but the operation gives some pain to the rubber. Jewellers thus polish plate, but it requires the thick-skinned, yet soft, palm of a practised hand to do it.
Egg-spoons get discoloured and tarnished by the sulphur in the egg uniting with the silver as soon as it is moistened by saliva. This tarnish is a sulphuret of silver, and may easily be removed by rubbing it with table salt or a little hartshorn.
Let the plate in use be counted over every night - a card with a list being kept in the plate-basket - and the basket carried to the master's or lady's room.
Finely powdered whiting, two table-spoonfuls of sweet oil, and a little yellow soap melted to some thickness: mix, with a little spirits of wine. Rub this cream on with a sponge or soft flannel, wipe it off with a soft cloth, and polish with a leather.
Put into it a solution of common soda boiling hot; let it stand twelve hours near the fire; then pour it away, and wipe with a clean cloth.
Brush off dust with a feather brush. Never wipe with linen, it takes off and deadens the gilding.
The moment used knives are taken into the kitchen, they should be dipped in warm water and wiped, taking ca?'e not to wet the handles.
Knives are cleaned on a board covered with I ndia-rubber, with brick-dust sold for the purpose. In some large families Kent's knife-cleaner is used. This machine saves labour, but requires care in putting the knives in. Printed directions and a powder for it are sold with the machine.
Knives are cleaned on the board by being rubbed smartly on it, with brick-dust spread on the surface. Steel forks are washed, dried, and also rubbed on the board with brick-dust. The intervals between the prongs are cleaned with a small bit of stick wrapped in leather and rubbed in brick-dust.
Knives are often stained by fruit or vinegar. The stains can be removed by rubbing them with a piece of raw potato before they are cleaned on the board.
 
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