USE OF GLYCERINE
TO PREVENT CRYSTALLISATION. If a teaspoon of glycerine is added to each pound of fruit when making jam it will prevent crystallisation. Glycerine added to the rinsing water will keep flannels soft.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19410610.2.4.3
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Wairarapa Times-Age, 10 June 1941, Page 2
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35USE OF GLYCERINE Wairarapa Times-Age, 10 June 1941, Page 2
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