Scour with dry salt and beeswax.
JAPANNED WARE—TO CLEAN
Japanned tea-trays should not be washed in hot water if greasy, a little flour rubbed on with a bit of soft linen will give them a new look; if there are scratches, rub over a little olive oil.
JEWELRY—TO CLEAN
Jewels are generally wrapped up in cotton wool and kept in their cases; but they tarnish from exposure to the air and require cleaning. This is done by preparing clean soap-suds from fine toilet-soap. Dip any article of gold, silver, gilt or precious stones into this lye, and dry by brushing with a brush of soft hair, or a fine sponge; afterwards polish with a piece of fine cloth, and lastly, with a soft leather.
Gold or silver ornaments, and in general all articles of jewelry, may be dressed by dipping them in spirits of wine warmed in a shallow kettle, placed over a slow fire or hot plate. Silver ornaments should be kept in fine arrowroot, and completely covered with it.
KNIVES—TO CLEAN
Cover a small heavy table on block by tacking over it very tight soft leather or buckskin; pour over half the leather melted suet. Spread over this very fine pulverized bath brick; rub the knives (making rapid strokes) over this. Polish on the other side. Keep steel wrapped in buckskin. Knives should be cleaned every day they are used, and kept sharp. The handles of knives should never be immersed in water, as, after a time, if treated in this way, the blades will loosen and the handles discolor. The blades should be put in a jug or vessel kept for the purpose, filled with hot soda water. This should be done as soon after the knives are used as possible, as stain and rust quickly sink into steel.
KNIVES—TO KEEP
Knives not in use will soon spoil. They are best kept in a box in which sifted quicklime has been placed, deep enough to admit of the blades being completely plunged into it. The lime must not touch the handles, which should be occasionally exposed to the air, to keep them from turning yellow.