Rensselaer Journal, Volume 11, Number 27, Rensselaer, Jasper County, 12 December 1901 — ALL OVER THE HOUSE. [ARTICLE]

ALL OVER THE HOUSE.

Information From an Authority on Cleaning Old Engravings. The cleaning of old engravings requires special care, and it is sometimes prudent, if they are rare masterpieces, not to confine this operation to strange hands. We give a process of cleaning the result of which is excellent and which we have seen adopted by one of the most celebrated' collectors of engravings in Paris. The engraving must be soaked for twelve hours in a flat bottomed basin containing a solution of a half ounce of carbonate of potassium in a half gallon of water; it is then taken out, shaken and placed between two boards heavily weighted down, being first carefully spread between two sheets of blotting paper. It then undergoes a fresh washing by having a small jet of pure water played upon it for some hours, when it is dipped for one hour in salt water (half ounce to half gallon of water) and exposed to the air for half a day. It is then washed again in clear water and dried between two leaves of blotting paper under heavy pressure. These successive operations are somewhat long, it is true, but Nevertheless far preferable to the proceedings of the so called restorers of engravings, who frequently use chloride water, which rapidly destroys the paper. Engravings so cleaned are certainly very white when they come from the hands of the cleaner, but little brown spots are soon to be perceived on the surface of the paper—spots which it is impossible to make disappear. It is on this account that paper whitened with chloride is never employed for printing good engravings or editions de luxe of books. —Art Amateur. f To Remove the Odor of Mutton. This recipe is an original and tested one from an old cook, who made use of it for her own personal benefit. The peculiar odor which permeates the flesh of lambs and sheep, the latter especially, is very offensive to most people, and many who would otherwise enjoy „the meat cannot eat it on account of this unpleasant attribute. Now, the remedy is simple and inexpensive, for all that is necessary is to take the juice of one lemon and beat with it sufficient butter to make a gravy and pour this over the meat when broiling or when putting it in to bake; it applies to frying also. Another method which she gave, and which may possibly be known to others, is to pour the gravy of the meat when it is done over some fresh gathered mint leaves, allowing it to remain long enough for the mint to thoroughly flavor it; then pour it back over the meat. This is known as mint gravy. Cleaning House by Machinery. A friend in Quincy, 111., gives a glowing account of the new apparatus which cleans house by means of compressed air without disturbing furniture, rugs or bric-a-brac. A van stations itself outside the house, and the operator runs hia hose into the rooms, and with an odd little device resembling a carpet sweeper inverted he cleans everything in sight and some things which sere not in sight. The machine gathers the dirt into a receptacle of its own. Walls and draperies are cleansed, upholstery, all Borts of things, without clearing the rooms. Only a few cities have been visited thus far by this twentieth century wonder worker, but the big red van promises to be a familiar figure on the landscape another Bpring. It hails from St. Louis.— Good Housekeeping. [ The Preparation of Tea. The chairman of the government committee of tea experts declares that few Americans understand how to make tea or how to obtain the maximum benefit from it. It shoulc be taken between meals and without much food, when it becomes a harmless yet powerful tonic. England discovered the secret long ago and hence the universal custom o:! the 5 o’clock tea, midway between the luncheon and dinner hour. The preparation of the tea is more imK riant than the quality, for the Bt tea badly drawn is worthless, first, the water must be fresh; second, it must be thoroughly boilec for ten minutes; third, the tea must never be allowed to boil and mus ; never draw over ten minutes. i Milk aa a Food. The high place milk once held on the dietary list seems to be undermined. We know now that it is too heavy for the stomach when other food is taken; that unless it is ripped it forms a mass which is nol; .easy to be digested; that when taken on an empty stomach bread or crackers should be broken into it to avoid the formation of curdlike matter, but with the addition o:! limewater it may be used with impunity. Brought to the scalding point it is most nourishing .