This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
That is, fish preserved by the boracic acid process, are being sent freely into our markets by the Norwegian curers, and are found to be without taint or sign of putrefaction, while the flavor is by no means deteriorated. The Rooscn process of fish preservation by permeation of the tissues by a boracic acid solution under pressure has made considerable headway. Public tests of packages of fish which had been kept in this way for from 2 to 3 weeks, and then cooked, resulted in an entirely satisfactory manner, showing that the preservative agent is most useful for keeping provisions temporarily until they are required for use.
It having been published with great positiveness that powdered borax would drive away or destroy cockroaches, some correspondents answered that they had not found it so successful. An experimenter tells them that the borax is a sure exterminator, but it is necessary to have it freshly powdered. Says he: "I have the borax pulverized with a glass roller and never use it as it is bought. The roaches do not eat the borax, as many suppose. The way it kills them is this: The fine powdered borax adheres to the membrane of the feet, and the attempt to dislodge it, by striking the feet behind, is what kills them. The borax has to be very fine and fresh. It can be best sown by hand in the places which they frequent".
In answer to a correspondent asking what would allay the smell from boiling green veg-etables, a steward of a club replies that he has used borax in the boiling water for years and that it effectually kills the smell, retains the green color better than soda, and is perfectly harmless.
It is a useful ingredient, and where soap is made in the hotel is worth learning the recipes for using. Borax, if bought by the keg, is one of the cheapest substances in store.