There is frequently much trouble in cleaning the inside of jars that have contained sweet-meats, pickles, mince-meat, etc, so as entirely to remove all the odour of their former contents, before they can be used for another purpose. If the jars are of stone, fill them up with scalding water, and let them stand awhile. If of white-ware, or glass, the water must be merely warm; for if hot, it will crack them. Then stir in a large tea-spoonful, or more, of pearlash. Whatever of the former contents has remained sticking about, and adhering to the sides and bottom, will immediately disengage itself, and float loose through the water. Afterwards empty the jar, and if any odour lingers about its inside, fill it again with warm water and a spoonful of pearlash, and let it stand, undisturbed, a few hours, or till next day. Then empty it again, and rinse it with cold water. Wash phials in the same manner. Also, the inside of tea, coffee, and chocolate-pots. If you cannot, conveniently, obtain pearlash, the same purpose may be answered, nearly as well, by filling the vessels with strong lye, poured off clear from the wood-ashes. For kegs, buckets, crocks, or other large vessels, lye may always be used.