THE VALUE OF SALT

Shannon News, 15 November 1927, Page 4

THE VALUE OF SALT

In The Kitchen. When the milk boils over the unpleasant odour from the burning milk can be immediately suppressed by scattering salt on' the stove. Should soot catch fire, a few handfuls of salt thrown up the chimney will quickly extinguish the flames. Sprinkled on a damp cloth, salt quickly removes stains from china baking dishes and from egg spoons; while it is invaluable for "scouring aluminium saucepans and the sink, as well as for cleaning the drain pipe and keeping it sweet and clean. Salt, vinegar, and tea leaves, together will remove water or wine stains f rom., water bottles, jugs, and decanters. ' ' The mixture should be allowed to stand in the strained vessel for an hour or two, then the article should be shaken briskly, well rinsed out, and stood in a reversed position until thoroughly dry. A mixture of salt and lemon juice makes a most efficient brass polish. When no borax is handy a small pinch of salt on a freshly made fruit stain will prevent the stain from becoming indelible.

1 Strong rock salt, which kills the grass in weedy paths, will act as a beneficial manure on the asparagus bed. By adding a .little the water in which cut flowers are- arranged, the flowers can be made to keep their - freshness for a longer period. A teaspoonful of salt in a tumblerful of water makes a most efficacious gargle, either fo r sore throats or as a preventive measure against influenza colds. Mixed in the same propoitions, salt also makes a first-class mouth wash. .

It is said that when the gums and teeth ar e brushed regularly with this every night, pyrrhoea is not likely to occur. If not a cure for chilblains, an onion cut in two, dipped in salt, and rubbed on the chilblains will at least bring alleviation.