and the skins will come off almost whole in the fingers. And when the
peach is cut open, the pit will drop out.
When putting away fruit jars if the rubbers are dropped inside and the
cover screwed down, the rubbers will be just as good the next season.
Discoloration on the hands from vegetables or fruit may be removed by
dipping the hands in very strong tea and washing them in warm water.
CANNING IN THE JARS
CANNING APPLES
Add four quarts of cold water to one quart of sugar and boil to a syrup
and cool. Wash, wipe and cut in quarters rather tart apples and pack in
fruit jars. As fast as a jar is filled, cover immediately with the syrup
to prevent the fruit turning dark. When jars enough are ready to heat,
put them in a wash boiler, galvanized tub or dish pan, setting them on
small pieces of wood to prevent them from resting on the bottom. Put in
cold water to nearly the top of the jars and let it boil ten minutes.
Some of the fruit will cook down, and all such jars must be filled with
hot syrup. Seal immediately.
CANNING APRICOTS, PEACHES, PEARS, ETC.
Proceed same as Canning Apples.
CANNING PEACHES AFTER SEALING
Prepare a basket of firm peaches by washing, wiping, peeling, quartering
and removing pits. As fast as peeled, put into cold water to prevent
turning dark. Add one quart of sugar to four quarts of water and boil to
a thin syrup. Set the jars on a cloth wrung out of hot water, fill
tightly with the fruit, and pour in boiling syrup to fill the jars
completely. Seal immediately. Place the jars at once in a tub or wash
boiler and cover with boiling water. Place a cover over them and leave
until cold. Pour paraffin around each jar where cover hits the rubber
and where the rubber hits the glass. Old blankets or rugs may be used as
a cover for jars in tubs.
CANNING PEARS, QUINCES AND GRAPES
Proceed as in Canning Apples or Peaches.
CANNING RHUBARB
Wash, peel and cut rhubarb in inch lengths. Place immediately in jars,
fill them with fresh cold water and seal at once.
CANNING TOMATOES
Proceed as in Canning Peaches, substituting boiling water for syrup.
SPICED PEACHES
Wash and wipe firm peaches, but do not peel them. Add one and one-half
quarts sugar to one quart of vinegar. As soon as the syrup boils, put in
as many peaches as it will cover, cook till tender and seal in fruit
jars.
TUTTI FRUTTI
Put one pint of French brandy into a three gallon stone jar. Put a layer
of unsweetened stewed strawberries in the bottom, and cover with an
equal quantity of sugar. Then add the fruits as they appear in market,
stewing them till soft, adding one cupful of sugar to one cupful of
fruit. Keep covered with a piece of thick white paper to fit in the jar.
Dip the paper in olive oil and take it out each time fresh fruit is
added. When the jar is filled, cover well and keep in a cool dark place.
CANNING VEGETABLES
CANNING GREEN BEANS
String and break into one inch pieces, then proceed as in canning
Peaches, substituting boiling water for syrup.
CANNING CORN
9 cupfuls corn
½ cupful sugar
½ cupful salt
2 cupfuls water
Cut sweet corn from the cob, stir in with salt and sugar and boil twenty
minutes. Pour into glass jars and seal as in canning fruits. After
opening the corn for use, rinse in cold water to remove surplus salt.
GREEN TOMATO MINCE MEAT
1 peck chopped green tomatoes
4 lbs. sugar
1 lb. raisins
1 lb. currants
¼ lb. citron
2 tablespoonfuls cinnamon
1 tablespoonful cloves
2 tablespoonfuls salt
1 tablespoonful allspice
½ cupful butter
Put tomatoes through the food chopper to crush and loosen the juice, add
all the other ingredients, cook until tender and can in glass jars, for
use in winter.
CHUTNEY, CATSUP, PICKLES, ETC.
APPLE CHUTNEY
6 tart apples
4 tomatoes
1 onion
1 cupful vinegar
¼ cupful brown sugar
1 teaspoonful ginger
pinch of cayenne pepper
a clove of garlic
Peel and chop apples and tomatoes, add onion and garlic grated, spices,
sugar and vinegar. Mix well and boil ten minutes. Allow the mixture to
cool, then seal in jars or bottles.
BENGAL CHUTNEY
2 lbs. green apples
¼ lb. brown sugar
3 cupfuls vinegar
1 teaspoonful ginger
1 teaspoonful garlic
dash of cayenne pepper
Chop apples and mix all together in a stone jar and bake five or six
hours till the mixture is like pulp. Seal in jars or bottles.
EAST INDIA CHUTNEY
3 pints vinegar
1 lb. brown sugar
1 cupful salt
12 large sour apples
7 large tomatoes
1 lb. raisins
2 oz. ground mustard
4 oz. mustard seed
¼ oz. tumeric
½ oz. cayenne pepper
4 oz. onions
2 cloves of garlic
Put all spices in a little cheese cloth bag and tie. Pare and chop the
apples, tomatoes and onions, add the other ingredients, mix all
thoroughly and boil for two hours. Put through a colander and seal in
jars or bottles.
GOOSEBERRY CHUTNEY
2 pints gooseberries
1½ cupfuls raisins
3 onions
1 cupful brown sugar
1 quart vinegar
3 tablespoonfuls mustard
3 tablespoonfuls ginger
3 tablespoonfuls salt
½ teaspoonful cayenne pepper
¼ teaspoonful tumeric
Chop onions and berries, put on to heat and add the other ingredients
and cook thirty minutes. Strain through a sieve and seal.
QUICK CHUTNEY
Scald and peel one large tomato, chop, add one small chopped onion and
one chopped green chili. Mix thoroughly with one-half teaspoonful lemon
juice and a pinch each of salt and sugar.
CATSUP
To keep catsup from moulding, place a few whole cloves on top just
before sealing.
Always keep pickles and vinegar in glass jars.
PRUNE CATSUP
4 quarts prune pulp
3 cupfuls vinegar
1½ cupfuls brown sugar
¼ cupful salt
1 teaspoonful cinnamon
3 teaspoonfuls pepper
½ teaspoonful cayenne pepper
2 cupfuls mustard
1 teaspoonful cloves
Soak dried prunes over night. Drain and cook soft in boiling water.
Remove pits and put through colander. Mix the pulp thoroughly with all
the ingredients, cook for one hour and stir constantly. Seal and allow
to stand at least a month before using.
TOMATO CATSUP
½ bushel ripe tomatoes
2 cupfuls sugar
2 cupfuls vinegar
¾ cupful salt
1 tablespoonful allspice
1 tablespoonful cloves
1 tablespoonful cinnamon
1 teaspoonful pepper
½ teaspoonful cayenne pepper
Scald and peel tomatoes, cut in small pieces and put in a preserving
kettle to cook till soft. Strain through a sieve, add the other
ingredients, cook about three hours and seal. Have the spices tied in a
cheese cloth bag.
CHILI SAUCE
1 doz. ripe tomatoes
3 large onions
3 large green peppers
1½ cupfuls vinegar
2½ teaspoonfuls cinnamon
2½ tablespoonfuls brown sugar
2½ tablespoonfuls salt
1½ teaspoonfuls ginger
¾ teaspoonful cloves
Scald and peel tomatoes, slice and drain. Chop onions and peppers and
cook all together about three hours till thick. Seal at once.
QUICK CUCUMBER PICKLES
1 quart vinegar
1 cupful olive oil
½ cupful salt
1 oz. white mustard seed
cucumbers
Wash cucumbers, put in glass jars and pour the well mixed ingredients
over them. Cover, and allow to stand for a week before using.
SMALL CUCUMBER PICKLES
Wash and wipe four quarts small green cucumbers, put in a stone jar and
add one cupful of salt dissolved in two quarts of boiling water, and let
stand three days. Drain off this brine, heat it to boiling point, pour
over the cucumbers, let stand a second three days, drain, heat and pour
over and let stand for a third three days. Then drain, wipe the
cucumbers, and pour over them one gallon of boiling water in which one
tablespoonful of alum is dissolved. Let stand six hours and drain from
alum water. Mix the following:
1 gallon vinegar
4 red peppers
2 sticks of cinnamon
2 tablespoonfuls allspice
2 tablespoonfuls cloves
Boil these ingredients for ten minutes, then take one-fourth of it and
boil with the cucumbers, a few at a time for ten minutes, putting the
pickles as fast as boiled, into a stone jar. Strain the other
three-fourths of the mixture over pickles in jar.
DILL PICKLES
Wash cucumbers and lay in water over night. Next morning pack tightly in
jars and fill the spaces between the pickles with dill. Make a brine of
three quarts water, one quart vinegar and one cupful salt, boil together
and pour while hot over the pickles and seal. Dill may be added to suit
the taste.
FRENCH PICKLES
1 peck green tomatoes
6 onions
1 cupful salt
2 lbs. brown sugar
2 tablespoonfuls cinnamon
2 tablespoonfuls mustard
2 quarts water
4 quarts vinegar
2 tablespoonfuls cloves
2 tablespoonfuls ginger
2 tablespoonfuls allspice
1 teaspoonful cayenne pepper
Slice tomatoes and onions, sprinkle with the salt and let stand over
night. Next morning, drain, add two quarts of water and one quart of
vinegar, boil fifteen minutes and drain. Then add the remaining two
quarts of vinegar and the other ingredients and boil twenty minutes and
set away in a covered crock, or seal in jars.
WINES, FLAVORINGS AND VINEGARS
GRAPE WINE
Wash and pick grapes from stems, press out the juice, measure, and put
in a stone jar with three pounds of sugar to each gallon. Skim it for
twelve consecutive days. Then strain, and add one and one-half pints
alcohol to six gallons of juice. Pour in stone jars and cork tightly.
STRAWBERRY WINE
Proceed as for Grape Wine, using two and one-half pounds of sugar to
each gallon of juice.
UNFERMENTED GRAPE JUICE
Have thoroughly fresh ripe grapes. Wash, remove skins, boil skins and
pulp together in a little water till tender. Strain through cheese
cloth, but do not squeeze. Hang up to drip several hours. Measure the
juice, put it on to boil and as soon as it starts boiling, add half as
much sugar as there is juice. Boil till sugar dissolves, put into jars
and seal hot.
MAKING LEMON FLAVORING No. 1
Cut the rinds of two lemons in small pieces, put them into a four ounce
bottle, fill with deodorized strong alcohol and let stand in a warm
place for one week. Put two drachms fresh oil of lemon, four ounces of
deodorized strong alcohol and the juice of half a lemon in a large
bottle and strain into the contents of the smaller bottle.
MAKING LEMON FLAVORING No. 2
Cover small pieces of fresh lemon peel with brandy in tightly covered
jars, and use the liquid later for flavoring.
DRIED LEMON FLAVORING
Put dried lemon peel through the food chopper two or three times, sift,
and put the fine powder away for flavoring.
MAKING ORANGE FLAVORING
Proceed same as in making Lemon Flavoring.
MAKING VANILLA FLAVORING No. 1
With one ounce of finely cut fresh vanilla beans, rub two ounces of
sugar and put in a pint bottle. Pour over this four ounces of distilled
water and ten ounces of 95% deodorized alcohol. Let stand for two weeks
in a warm place, shaking occasionally.
MAKING VANILLA FLAVORING No. 2
Proceed as in making Dried Lemon Flavoring.
Vanilla should be kept in the dark.
TO CLARIFY VINEGAR OR WINE
To each gallon of vinegar, pour in one pint or a little more, of new
milk, and let stand one day. The milk will be curdled and caked in the
bottom of the jar and all the sediment will adhere to it, and the
vinegar may be drained off perfectly clear.
WATERMELON VINEGAR
Take the inside of very ripe watermelons, crush in a stone jar, strain
the juice into glass jars, cover and set away to sour. Makes good
vinegar.
A small button of garlic in a quart of vinegar gives a good flavor to
salads with which it is used.
PERSONAL COMFORTS AND THINGS GOOD TO KNOW
GOOD COMPLEXION CREAMS
Plenty of buttermilk drank each day.
At least a tablespoonful of olive oil each day.
Tomatoes eaten daily.
Onions eaten three times a week.
Plenty of good drinking water.
Apples eaten daily.
CUTS, BURNS, ETC.
Put a few drops of carbolic acid in the water to wash cuts, burns and
bruises.
Never close a cut with court plaster. When necessary to cover it to keep
out dirt, or to prevent hitting it, fasten a soft piece of linen over
it.
AN INSECT IN THE EAR
Hold a lighted lamp to the ear, and the insect will at once come toward
it.
TO REMOVE A SUBSTANCE FROM THE EYE
To remove a foreign substance from the eye, slice a very thin piece from
a raw potato, raise the lid and lay the potato on the eyeball. Leave for
a little time, remove and the substance will be found adhering to the
potato.
A moistened flax-seed may be used in the same manner as the potato
piece.
TO PREVENT EYE-GLASSES STEAMING
Rub both sides of eye-glass lenses with soap or vaseline, wipe off with
a soft cloth and polish with tissue paper or a silk handkerchief, and
glasses will not steam in cold weather.
TO REMOVE A FISH BONE FROM THE THROAT
Swallow a raw oyster or a raw egg.
BLISTERED HEELS
If heels are blistered from slipping up and down in low shoes, paste
four small half circles of velveteen smoothly to the side of the heel
and the nap of the velveteen will prevent the foot slipping.
Another way to prevent blistered heels from low shoes rubbing them, is
to stick a strip of adhesive tape around the back of the heel at the
spot where the shoe rubs.
HOT CLOTHS
Hot cloths may be quickly prepared by heating them in a steamer, which
is easier than wringing them out of hot water.
HOT WATER BAG
Instead of the rubber bag for hot water, a screw top coffee can is a
good substitute, as it never leaks, and keeps hot all night. Cover it
with a washable case of outing flannel.
Another good hot bag is one made of strong muslin with a washable cover.
Heat clean sand in the oven and fill the bag.
A bag filled with hot salt is also good.
LOCKJAW PRECAUTION
When a rusty nail or any other metal causes a wound, bathe it, and hold
it for half an hour or more over a burning woolen cloth. A piece of wool
may be burned over a shovel of coals, or in any other way, just so the
smoke pours on the wound.
TO MAKE A MUSTARD PLASTER
2 teaspoonfuls mustard
2 teaspoonfuls flour
2 teaspoonfuls ginger
water
Mix the mustard, flour, and ginger with enough water to make a paste,
and place between two pieces of soft muslin and apply. If it burns too
much at first, lay on an extra piece of muslin and remove it later.
TO STOP A SIMPLE NOSE BLEED
Press with the fingers on the upper lip beneath the nostril.
TO EXTRACT A NEEDLE FROM THE FLESH
Apply a magnet immediately.
POISONS
In case of accidental swallowing of poison, mix three teaspoonfuls of
mustard with a cupful of warm water and swallow as quickly as possible.
TO REMOVE A SPLINTER
Fill a wide-mouthed bottle nearly full of hot water, place the part
containing the splinter over the mouth of the bottle and press tightly.
The suction will draw the flesh down and the steam will remove the
splinter.
LAVENDER SMELLING SALTS
8 oz. carbonate of ammonia cut in squares
1 fluid ounce oil of cloves
½ oz. oil of lavender
½ oz. oil of bergamot
½ oz. oil of cassia
Put the ammonia into a smelling bottle, mix the oils thoroughly and pour
just enough into the bottle to cover the ammonia, keeping the remainder
to replenish the smelling bottle.
TO RELIEVE THIRST WITHOUT WATER
Keep a dry pebble or button in the mouth.
BATHROOM AND TOILET
TO CLEAN COMBS
Put a few drops of ammonia in a basin of water and let the combs remain
in it a few minutes, rinse and wipe. Combs may also be cleaned in
gasoline.
TO CLEAN A BATHTUB
Use kerosene, gasoline, or turpentine on an enameled tub.
FOR THE BATH
Mix four ounces of alcohol, one-half ounce of ammonia and one drachm of
oil of lavender, and pour a few drops into a bowl of water to perfume
and soften it.
FOR BATH BAGS
4 lbs. oatmeal
1½ lb. powdered orris root
1½ lb. almond meal
2 quarts of bran
1 lb. white castile soap
3 oz. violet sachet
Have the soap dried and powdered, mix all together and keep in glass
jars from which to fill small cheese cloth bags to use as sponges.
Another pleasing softener and perfume is made with two and one-half
pounds of fine oatmeal and four ounces of powdered orris root. Make
cheese cloth bags about four inches square, and fill as wanted.
Two tablespoonfuls of powdered borax is good to soften the water in the
bath.
A few drops of lavender and cologne in the bath are pleasing.
A few drops of camphor seems refreshing in a bath.
TO CLEAN BRISTLE BRUSHES
Wash in warm water in which a little baking soda is dissolved, and rinse
in warm water and turn bristle side down to dry.
FOR THE HANDS
Immediately after washing and wiping the hands, dip in vinegar and rub
together till dry.
Corn meal used with vinegar is good.
Lemon juice is fine for removing stains from the hands.
Putting salt into water for rinsing the hands after cleaning them in
soapy water, will be beneficial.
A little granulated sugar should be kept on the washstand to dip the
fingers in after covering with soap. The sugar makes a fine lather and
leaves the hands very soft. Do not keep much sugar on the stand, as it
soon gets hard, but add to it as needed.
Rubbing the hands with a cut tomato once each day will remove stains and
whiten the hands.
FOR A DISCOLORED NECK
Dissolve one teaspoonful of salt in one pint of fresh milk, wash the
neck with it at night, let it dry on, and wash off with warm water in
the morning.
TO CLEAN A SPONGE
Rub lemon juice well into it, and rinse in several lukewarm waters, to
remove a sour smell.
THE TEETH
Put a few drops of lemon juice in the water with which the teeth are
brushed.
Occasionally brush the teeth with salt.
TO CLEANSE A TOOTHBRUSH
Wash toothbrushes occasionally in a strong solution of salt and water
and dip them, once in a while, in boiling water.
TO MAKE A TOOTH POWDER
Mix two ounces of precipitated chalk with two ounces of powdered orris
root, then add twelve drops of eucalyptus and mix again.
THE HAIR
A DRY SHAMPOO
Sift yellow corn meal till fine, and rub into the hair, brush
thoroughly, and repeat.
AN EGG SHAMPOO
Beat two eggs, add the juice of a lemon, rub thoroughly through the
hair, and rinse in several warm waters. Dry in sun and air.
Rub dry salt into the hair at night, wear a night cap, and brush out all
the salt in the morning, to make the hair lustrous.
Washing hair in warm salt water is very good if not done too often.
Always dry in sun and air.
A GOOD SHAMPOO
Lay a cake of Ivory soap in a pitcher, pour over it a pint of boiling
water, and stir till there’s a good lather. Add one teaspoonful of
bicarbonate of soda, wash the hair and scalp thoroughly and rinse in
several warm waters.
A SHAMPOO FOR AUBURN HAIR
Put five cents worth of Salts of Tartar in a pint of warm water, rub
into the hair, making a fine lather. Leave it a short time, and rinse in
several warm waters.
WASHING BLOND HAIR
After shampooing blond hair, to the last rinsing water, add the juice of
half a lemon strained through a cloth. Dry in sun and air.
TO KEEP HAIR IN CURL
Put the white of an egg in a cup, beat to a froth, and fill the cup with
rain water. Apply this to the hair, and roll on clean strips of old
stockings and tie in bow knots.
TO REMOVE TANGLES
Put a little alcohol on the tangle.
GLOVES, PARASOLS, ETC.
TO MEND GLOVES
Sew over and over on the wrong side with cotton thread, or place court
plaster of the same color on the underpart, smoothing till dry.
TO PRESERVE NEW GLOVES
Wrap in paraffin paper to prevent fading.
TO FRESHEN BLACK KID GLOVES
Cover with ink and polish with a soft cloth when dry.
TO CLEAN CHAMOIS LEATHER
Wash in a weak solution of soda and warm water. Soap the chamois skin
with Ivory soap and soak it in the soda water for two hours. Rub it
softly till clean, rinse in two soapy waters (not clear water), wring in
a rough towel, dry in the air, and when nearly dry, pull carefully into
shape.
TO FRESHEN SUEDE KID
Rub with a piece of emery paper.
TO DRY CLEAN WHITE GLOVES
Lay the gloves on a table, rub into them Fuller’s earth and powdered
alum mixed in equal quantities, rub well, then brush well, and sprinkle
with dry bran and whitening. Leave on a short time, then shake.
TO WASH WHITE SILK GLOVES
Wash at night with Ivory soap suds. Rinse well and let dry in the dark
to prevent turning yellow.
TO CLEAN WHITE KID GLOVES
Put on the hands and proceed to wash them as though washing the hands in
a bowl of gasoline. When clean, wipe dry on a clean white flannel or
towel. Remove and hang out to air. Use gasoline out of doors.
TO CLEAN A WHITE PARASOL
Put in a tub of warm Ivory soap suds, and scrub inside and out,
carefully, with a small scrubbing brush. Rinse well, and dry open, out
of doors in the sun. If the parasol is white silk, dry in the shade.
TO CLEAN KHAKI TROUSERS
Use warm water, soap, and a scrubbing brush.
SHOES AND RUBBERS
TO BLACKEN SHOES
Use a discarded tooth brush to apply paste blacking. A few drops of
paraffin added to shoe blacking will impart a good polish to damp shoes,
and help preserve the leather.
TO CLEAN PATENT LEATHERS
Clean with olive oil, then polish briskly with a soft woolen cloth.
Wipe off dust and dirt, clean with sweet milk, leaving the milk on for a
few minutes, then wipe with a soft cloth.
Wipe the patent leather to remove dust, then wipe with olive oil and
polish with a soft cloth.
CLEANING TAN SHOES
Rub with the inside of a banana peel, then wipe dry with a soft cloth.
A flannel cloth dipped in turpentine cleans tan leather.
CLEANING WHITE CANVAS SHOES
Use a preparation purchased at the stores where the shoes are sold. It
is much more convenient to use and costs no more than preparations made
at home.
CLEANING WHITE KID SHOES
Dip a clean white flannel in benzine and rub the kid, dipping frequently
into the benzine and rubbing quickly, then rub with a dry flannel.
A piece of Art Gum is also good for cleaning kid, but if badly soiled,
plenty of benzine or gasoline is better.
FOR CREAKY SHOES
Have a cobbler drive a couple of small wooden pegs into the soles.
CARE OF NEW SHOES
If allowed to stand over night in a pan with enough olive oil to cover
the soles, they will last longer, and never creak.
Rub new shoes with a slice of raw potato, and they will polish as easily
as old ones.
Coat the soles of new shoes with three or four coats of copal varnish
and they will seldom need resoling.
Rub new shoes occasionally with vaseline to prolong their wearing
qualities.
If the soles of shoes are oiled with a little vaseline about twice each
month, and let dry over night, rubbers will seldom be needed to keep out
dampness.
Wet shoes should be stuffed with paper to absorb the moisture and
prevent the leather getting hard.
INNER SOLES
Inner soles for shoes may be cut from old felt hats. Soles for bedroom
slippers may be cut from old felt hats and glued to the ordinary sole,
or bound and sewed to a soft top shoe.
SHOE LACES
If shoe laces are slightly waxed, they will not come undone.
Tie a shoe lace bow as usual, and before pulling the loops tight, slip a
second loop through the center and tighten. This will never slip.
TO SAVE RUBBERS
Cut a heel shaped piece out of an old rubber and glue in the heel of the
new one.
Always mark your initials inside your rubbers.
To varnish rubbers helps looks and wearing qualities.
When heels of rubbers are worn out, cut them into strap or toe rubbers.
Turn rubbers wrong side out to wash, and they will dry without rotting.
HATS, FEATHERS, RIBBONS AND LACES
TO CLEAN FELT HATS
Rub corn meal carefully into the felt, and remove with a soft brush.
Or scrub with corn meal and gasoline.
The inner part of a stale loaf of white bread rubbed into the felt is
sometimes very successful in cleaning.
Rub the entire hat with fine sandpaper and it leaves the hat like new.
To dust a felt hat, use a piece of velveteen.
TO CLEAN STRAW HATS
Clean a black chip hat with a soft cloth dipped in alcohol.
To restore the color, use one-half pint hot water with one teaspoonful
of ammonia. Cover the hat with a cloth wet in this mixture, let stand a
few minutes, then place a warm iron over the cloth, and press into
shape.
TO FRESHEN BLACK STRAW HATS
Mix one ounce of black sealing wax and one-half pint of alcohol. Leave
the bottle in a warm place till the contents are creamy, shake the
bottle well, and brush over the hat.
TO CLEAN WHITE STRAW HATS
Mix corn meal and gasoline, and scrub with a small scrub brush. Apply
till clean, and brush dry.
Another method is to make a paste of sulphur and lemon juice and scrub
the hat with it, rinsing in clear water, very quickly.
And still another way is to pour peroxide of hydrogen on the hat and
brush it with a small scrub brush. Repeat till clean, shape the hat, and
dry in the sun.
TO CLEAN AND FRESHEN CHIFFON HATS
Mix equal parts of magnesia, French chalk and pulverized soap, sprinkle
thickly on the hat, leave for a day, and brush off.
If a chiffon or flower hat is caught in a heavy shower, shake it well
and suspend it bottom side up in some convenient place to dry. It will
revive like new.
Any lace or flower or other hat may be dipped in gasoline entirely, and
cleaned thoroughly. Always be careful to use gasoline out of doors.
TO CLEAN FEATHERS