When irons become rough or smoky, lay a little fine salt on a flat surface and rub them well; it will prevent them sticking to any thing starched, and make them smooth; or scour with bath-brick before heating, and when hot rub well with salt, and then with a small piece of beeswax tied up in a rag, after which wipe clean on a dry cloth. A piece of fine sandpaper is also a good thing to have near the stove, or a hard, smooth board covered with brick dust, to rub each iron on when it is put back on the stove, so that no starch may remain to be burnt on. Put beeswax between pieces of paper or cloth and keep on the table close by the flat-iron stand. If the irons get coated with scorched starch, rub them over the paper that holds the beeswax and it will all come off. Rubbing the iron over the waxed paper, even if no starch adheres, adds to the glossiness of the linen that is ironed.
Place all grease of whatever kind, soup bones, ham-rinds, cracklings, or any refuse fat into a kettle, with weak lye enough to boil it until all the particles of fat are extracted; let it cool, then skim off the grease, which is now ready to make the "Sun Soap." I would add here that no fat should be put away for soap grease until fried thoroughly.
When buried deep in the earth they will keep solid until March or April.
Cover with cold water, changing it every week. This makes them more juicy.
An ounce of carbolic acid to a gallon of whitewash will keep from cellars the disagreeable odor which taints milk and meat. Or, add copperas to ordinary whitewash until it is yellow; the copperas is a disinfectant, and drives away vermin.
Remove all vegetables as soon as they begin to decay, and ventilate well so that the walls will not become foul. Use chloride of lime as a disinfectant freely, after taking care to make it as neat and clean as possible.
Gather on a dry day, just before or while in blossom, tie in bundles, blossom downward. When perfectly dry, wrap the medicinal ones in paper, and keep from air. Pick off the leaves of those to be used in cooking, pound, sift them tine, and cork up tightly in bottles.
- When the weather becomes frosty, cut them off near the head, and carry them, with the leaves on, to a dry cellar, break off superfluous leaves, and pack into a light cask or box, stems upward, and when nearly full cover with loose leaves; secure the box with a lid against rats.
Potatoes - should be kept in a cool, dark place. When old, and likely to sprout, put them in a basket and lower them into boiling water, for a minute or two, let them dry and put away in sacks. This destroys the germ, and the potatoes retain their flavor until late.