A few grains added to the tea before the water is poured on it greatly improves the flavour of the infusion. When used instead of soda, or carbonate of soda, in cooking vegetables, such as greens, peas, beans, &c., it improves their flavour, preserves their colour, and renders them tender. Vegetables, eaten in an uncooked state, as, salad, are rendered more crisp and of better flavour, by steeping them for a short time before they are brought to table in a solution of borax.
2317. Borax as a Preservative of Meat, &c.
Meat may be preserved, and taint removed by soaking it for a short time in a solution of Patent Californian Borax, or by sprinkling it with the dry powder. Game, poultry, hams, bacon, and all kinds of meat may be thus preserved. Milk cans should be washed with the solution, and milk itself may be preserved and kept sweet for some time by adding to each quart about half a thimbleful of this prepared borax dissolved in a tablespoonful of hot water. Butter may also be preserved by washing it in a solution of borax, or sprinkling the powder over it, or the cloths in which it is wrapped.
Judgement is the Throne of Prudence.
2318. Borax in the Laundry
For washing add a threepenny packet to every ten gallons of hot water used; let the clothes soak all night in the solution; in the morning give them a slight boil, adding a little more Patent Borax, if they be very greasy or dirty. By this means the clothes are rendered whiter, soap is saved, and the hands are uninjured. It acts, moreover, as a disinfectant, if the clothes have been taken from the bed or person of anyone who is suffering from any infectious disorder. Flannels are rendered softer, and the appearance of lace, fine articles, coloured prints, soiled ribbons, &c., greatly improved by washing them in this solution. A teaspoonful to each pint of starch, when hot, will add to the stiffness and gloss of linen when ironed.
2319. To Revive Black Lace