Melt fresh mutton suet, smear over the iron with it, while hot; then dust it well with unslacked lime pounded, and tied up in a muslin. Irons so prepared will keep many months. Use no oil for them at any time, except sallad oil; there being water in all other.
Fireirons should be kept wrapt in baize, in a dry place, when not used.
To clean tin covers, and patent pewter Porterpots.
Get the finest whiting, which is only sold in large cakes, the small being mixed with sand, mix a little of it powdered, with the least drop of sweet oil, and rub well, and wipe clean; then dust some dry whiting in a muslin bag over, and rub bright with dry leather. The last is to prevent rust, which the cook must be careful to guard against by wiping dry, and putting by the fire when they come from the parlour; for if but once hung up without, the steam will rust the inside.
To take rust out of Steel.
Cover the steel with sweet oil well rubbed on it, and in forty eight hours use unslacked lime finely powdered, and rub until all the rust disappears.
To clean stone Stairs and Halls.
Boil a pound of pipe makers clay with a quart of water, a quart of small beer, and put in a bit of stone blue. Wash with this mixture, and when dry, rub the stones with flannel and a brush.
To clear Paperhangings.
First blow off the dust with the bellows. Divide a white loaf of two days old into eight parts. Take the crust into your hand, and beginning at the top of the paper, wipe it downwards in the lightest manner with the crumb. Do not cross or go upwards. The dirt of the paper and the crumbs will fall together. Observe, you must not wipe above half a yard at a stroke, and after doing all the upper, part, go round again, beginning a little above where you left off. If you do not do it extremely lightly, you will make the dirt adhere to the paper.