Decanters and water-jugs require very tender treatment in cleaning. Fill about two-thirds with hot but not boiling water, and put in a few pieces of well-soaked brown paper; leave them thus for two or three hours; then shake the water up and down in the decanters; empty this out, rinse them well with clean, cold water, and put them in a rack to drain. When dry, polish them outside and inside, as far as possible, with a fine cloth. Fine shot or pieces of charcoal placed in a decanter with warm water and shaken for some time, will also remove stains. When this is not effective, fill the bottle with finely chopped potato skins. Cork tight, and let the bottle stand for three days. Empty and rinse thoroughly.
GLASS STOPPER—TO REMOVE
Wrap a hot cloth around the neck of the bottle, thus expanding it, or, if this is not effective, pour a little salad oil round the stopper, and place the bottle near the fire, then tap the stopper with a wooden instrument. The heat will cause the oil to work round the stopper, and it should be easily removed.
GREASE—TO REMOVE FROM A STONE HEARTH
Lay plenty of hot ashes; wash off (after the grease is out) with strong soap suds.
HARNESS BLACKING—FOR PRESERVING THE LEATHER
Melt four ounces of mutton suet with twelve ounces of beeswax; add twelve ounces of sugar-candy, four ounces of soft soap dissolved in water, and two ounces of indigo, finely powdered. When melted and well mixed, add one-half pint of turpentine. Lay the blacking on the harness with a sponge, and polish off with a brush.
FELT-HATS—TO RENOVATE
Mix equal quantities of benzine and water, and after well brushing the hat, apply the mixture with a sponge.
HERBS—TO DRY