Mustard spoons also ought to be removed after use, as, if kept in the mustard, they become very tarnished.
BUTTER knives and jam spoons are more durable if made in one piece of plate, not with an ivory handle.
To prevent silver teapots becoming stained, they should be emptied and well rinsed with boiling water immediately after use, and thoroughly dried inside and outside. Every fortnight the teapot should be filled with boiling water, to which a large piece of soda has been added, and should be allowed to stand all night. Next morning it should be emptied, and well washed and scrubbed on the inside with a small brush kept for the purpose.
When buying metal teapots, remember that those which possess a long slanting spout coming almost from the bottom of the pot are usually very bad pourers, it being almost impossible to avoid spilling.
Wash well with soap and water to remove all grease. Dry at once. Rub well with a paste of water (or methylated spirit occasionally) and precipitated whiting (using a piece of soft flannel) till quite clean.
When quite dry rub it off with a soft cloth, using a brush for any embossed parts, and being careful to get off all the whiting. Polish with a leather.
A wooden skewer, covered with the flannel, will be found most useful for cleaning between the prongs of the forks.
Wash in very hot, soapy water. Dry with a soft cloth in front of fire. Rub well with a leather. Unless very much discoloured, avoid the use of whiting, as it is apt to get into the tiny crevices, and requires time and patience to remove it. After its use the silver must be well brushed, again washed in soapy water, rinsed in very hot water, dried, and polished as usual.
For cleaning this a solution of sulphate of soda is necessary. Dissolve I oz. in one pint of boiling water. Rub the silver with a flannel dipped in this, rinse in very hot water, dry at once, and polish with a leather.
2 ozs. precipitated whiting,
1/2 oz. jeweller's rouge 3 1/2d. per oz.),
2 teaspoonsful of powdered ammonia (1d. per oz.),
2 tablespoonsful of methylated spirit,
1/2 pint of water.
Mix the rouge, whiting, and ammonia together, put into a bottle, and add the water and spirit. Cork at once, and shake well before use.