TO CLEAN KNIVES AND FORKS.
The iron filings from the blacksmith shop are excellent to clean knives and forks with. Rotten stone or fine brick dust is also very good. Do not put the handles in hot water, as this injures them; wipe them dry, and keep them rolled in brown paper.
TO CLEAN BRASS AND COPPER UTENSILS.
All brass and copper utensils should be well cleaned before using them, with hot vinegar and salt, then washed in hot water; keep the vessel warm till ready for use; when done with it, clean it well, and keep in a dry place.
TO CLEAN BRITANNIA.
Rub them well with sweet oil and whitening; when dry, rub them off with buckskin. If they are well washed in hot soap suds, and rinsed in clean hot water every day, and let dry quickly near the fire or in the sun, they will seldom require rubbing.
TO CLEAN STOVES.
Mix some British lustre with alum water; put it on with a brush, and with a dry brush rub it off.
TO PRESERVE CORN FOR WINTER USE.
Take off all the outside husks; fasten the inside ones down tight, and pack in barrels or boxes with salt in alternate layers; keep in a cool place, or the corn will heat and spoil.