CARE OF FINE CHINA

Evening Star, Issue 23421, 11 November 1939, Page 17

CARE OF FINE CHINA

Nearly every housewife is the owner of some very special china, which is only used oh really important occasions; yet no matter how much care she takes of it, it often loses its beauty after a year or two. Good quality china should last almost indefinitely, but it must be treated with care. If hot tea is poured into a cup before the milk is added the cup will develop those little cracks in the china which ruin it. So always put the milk in first and that will cool down the tea. If, however, a cup does develop this defect known as “ crazing,” it should not bo stored anywhere damp, as this causes the formation of an ugly dark mark around each tiny crack. Don’t leave the tea standing in the pot. Empty it away directly it is finished with, and the pot will always keep a good colour inside. The surface glaze on china _ wears very quickly if soda is used in the washing-up water. So soap flakes or, of course, pure soap, are the only things that should be used for washing up. , . A great deal of damage is caused by bad storing, and it is well worth while taking a little extra trouble over putting away the very best service. Small pads of tissue paper put between the plates and saucers when piled up save scratches, and cups should be bung up.