DID YOU KNOW—?

Sun (Auckland), Volume II, Issue 360, 22 May 1928, Page 5

DID YOU KNOW—?

An easy way of cleaning mirrors is to rub them well with methylated spirit and then polish with a dry duster. If a grate is rusty, the best thing to do is to brush it over very thoroughly with Wacklead that has been mixed rather soft. If left for a day, then reblacked, it will polish up well If furniture is wiped over with a chamois leather wrung out of vinegar and water before being rubbed with furniture polish, it will shine beautifully. To save trouble a piece of white American cloth can be tacked over the pastry board. After use. such a board merely needs to be well wiped over with a clean, damp cloth, and it is toady to put away. Tarnished brass can bo cleaned by dissolving two heaped tablespoonfals of salt in half a pint of vinegar and rubbing with this mixture. A little dry whiting should be used for polishing. A long-handled broom, when too worn tu use in the ordinary way, can have a piece sawn off each end, the hairs cut level, and the handle shortened. It can then be used up to the last for sweeping grates, brushing up ash s, etc. Dab raw linseed-oil on sund'ly bi r cs to avert irritation and swelling When making pancakes. first thoroughly heat the pin and rub with a cut raw potato; there will men be r.o sticking or unpleasant 'dour * * * Oil drained from a motor crank-case and thinned with kerosene makes an excellent dressing for jarrah verandah floors. It can be applied with an old mop. • • • When an egg has been boiled too long it can be softened instantly by lifting the saucepan off the fi~e, quickly placing it under the tap and allowing a good stream of cold water to run on to it. * * * Do not stand mirrors where .lie sun can fall on them, as this gives the glass a milky appearance which cannot ba removed. • * * For a poisoned finger, make a poultice of chopped raw onion and place around the affected part. * * * The substitute for junket-tablets is found in nettle-leaves. Add a pinch of salt to the milk, sugar and flavouring as required, and add loz of crushed nettle-leaves to each pint of milk.