Rensselaer Union, Volume 7, Number 29, Rensselaer, Jasper County, 8 April 1875 — Care of Table Knives. [ARTICLE]

Care of Table Knives.

Table knives should be thoroughly cleaned or polished at least once a day, and the best time, perhaps, is after dinner, as then the morning s work is finished, or should be, and more time may be given; and secondly, if circumstances have not aJowed getting a second or tea set these will be in good condition always when company comes. The best material for scouring that I have found is soft brick, such as may be purchased at the stores, used with a flannel rag and a little soft soap if the blades are in a bad condition. A small potato with one end cut off is good for this purpose, as it furnishes sufficient moisture and the juice assists in removing stains. Where the knives have got rusty by neglect rub the blades over thoroughly withtsweet oil; allow this to remain as long as possible, a day or so at least, then rub the steel with finely-powdered unslaked lime or pumice-stone. To keep them from rusting when not in daily use dry them thoroughly and roll up in a flannel cloth and keep it in a dry p>ace.— Household.