WRINKLES.

Clutha Leader, Volume XXVI, Issue 1378, 23 February 1900, Page 2

WRINKLES.

To Preserve Boots „and Shoes. — To soften and preserve the leather from cracking rub castor oil into it, and let it remain for about .12 hours ; this applied about once a month will greatly prolong the wear of the boots. They will polish perfectly with ordinary blacking after using it.

To Clean Furs. — Make some, bran hot in a perfectly clean saucepan, lay the fur on a clean cloth on a table, rub the fur well with the hot bran* As each handful becomes diriv shake it

off and use fresh bran until the fur is clean. Rub with a clean cloth, then shake well ; beat with a stick, and comb with a metal comb. Furs may also be cleaned by rubb'ng them with a flannel dipped in benzine : rub with a cloth till dry, then comb*

Grease on books, rausic, or wall paper niay be removed by covering the spot with magnesia or French chalk. Lay a piece of thin blotting paper over the magnesia, then press gently with a hot laundry iron for a few moments ; remove the blotting paper and dust the magnesia off with a clean soft rag. The French chalk will not need the hot iron, but a second application of it may be required.

Boiled linseed oil is excellent for floors, and when well rubbed gives a good polish. The oil already boiled may be purchased from any oilshop.

A large sponge hung in the room o.t night or in the daytime, if it can be behind a convenient screen, and kept constantly wet will greatly assist in keeping the room cool, or a cloth hung in the window over the blind will cool the room as if a shower had fallen

Half a cupful of milk added to the hot water with which you are washing dishes will prevent your hands from chapping, and will make the crockery look extra bright and well polished.

Invalids the world over are given thei<" bread in the form of toast. The lay world is generally quite ignorant of why this is done. It is because, explains a medical authority, that toasting bread until it becomes brown largely converts the starch into dextrine ; and hence, so far as the brown portion is concerned, one of the procpssps of digestion is gone through before the bread is taken into the stomach. It will be found that the thinner the slices of bread and the more thoroughly they are toasted the easier digestion will be, and when all portions of the slice of bread are thoroughly toasted — not burned, but still changed to a deep brown colour— -it will be found to be still more easily digested than ordinary toast.