NOTES AND QUERIES.

Otago Witness, Issue 3611, 29 May 1923, Page 39

NOTES AND QUERIES.

Questions for reply in coming lssna to ba I®, eelvel not later than SATURDAY night. Questions will NOT be replied to through the post.

“Dubious.” —Yes; a photograph such as you describe was published. We presume that the clergyman in question consulted recognised authorities before adopting and wearing the uniform at an official function. Since then at least one holder of the same position adopted and wore a similar uniform. “Basket-maker” asks how to prepare willows for basket-making.——Rods (osiers) or willows comprise several varieties. They can either be peeled or used otherwise as brownish rods. The rods are not used when freshly cut, but allowed to shrink and dry, which may take some months. To make osiers workable, they are damped in bundles or put in a trough of water) after which they are covered with damp matting. When they get quite damp they are pliable. Take 3 soaking under water sometimes four to seven days, or if wanted quickly use hot water. “Subscriber” asks if a soldier’s widow has her pension increased when she reaches the age of 40. The ordinary pension for a wife without a child i 3 £1 10s per week, with a child or children £2 per week. No part of the Act provides for an increase at the age of 40. Section 10 provides that the Pensions Board has power “in a case where it is satisfied that the total amount receivable by way of pension by the widow of a member of the forces and by her children (if any) in respect of the' death of that member is not sufficient to enable the widow to maintain herself in accordance with the standard of comfort to which they were accustomed before the war, the board my increase the rate of pension payable to the widow by an amount not exceeding 15s a week, but so that the total amount'payable by way of pension to the widow and children in any case to which this section is applied shall not exceed £4 a week.” In view of the fact that we are supplied with no particulars regarding yrftir case, we suggest you call and see the registrar. “Constant Reader” asks (1) the quantityjnd kind of colouring matter used in household soap, (2) toilet soap, (3) a recipe for cement to stick china,. etc., (4) a recipe for boot polish. -(1) No colouring matter is used in household soap. (2) Recipes for toilet soaps, containing the quantities of colouring matter used, appeared in our last issue (May 22). (3) A colourless cement that is recommended for glass, crockery, etc is made by covering shellac with strong liquid ammonia and shaking frequently until dissolved. The solution takes some time to form, and is facilitated by standing, placing the bottle (well stoppered) in a moderately warm situation and briskly agitating it at intervals. It gives a strong, 0 water” proof cement, which adheres to everything. Bleached shellac gives a lighter coloured, transparent solution, but the cement will not be so strong. A trade magazine gives the following as a good cement for china: “White lead (one part), fine glue (one part), white of egg (one part), well mixed together. The edges of the broken article should be well cleaned with a hot soda solution before applying the mixture. (4) There are many recipes for boot polish, and you did not state whether you wished a liquid or paste variety. The following is a paste recipe which is applied with a brush and polished with a velvet pad:—lib beeswax melted in an open earthenware jar; stir in lib ivory black, 2oz Prussian blue (ground in oil), and 2oz oil of turpentine. Lastly add Joz copal varnish.

“Young Farmer” (Oamaru) asks: (1) Which is the most suitable way to use local bluegum posts? Some prefer them dried and seasoned, while others advise putting them in the fence as soon as the trees are felled and while the sap is in the wood(2) What would be about the average life of bluegums so treated —one being thoroughly seasoned and another quite green ? There are dozens of species of gums, and their durability will depend on whether the species is of the correct kind or not. Probably 25 of the 70 tried out -in New Zealand have proved their worth. Again, qualities which a species possessed under certain climatic conditions, say, tin Tasmania, might fail to reproduce themselves elsewhere. Heart wood will form early in the life of a tree in some localities compared with other districts. The custom of using seasoned posts is one we favour, net green, immature timber, the length of their life depending on amount of heart wood, age of tree, etc., soil, climate, and country on which posts are being erected, etc. Have known dry seasoned bluegum posts, Gin x 4in, last and look well after a dozen years in dry country. The same posts would turn a staple unless carefully driven, but was not so successful with young eucalyptus trees when used green. “Honest” asks how to make (1) a good scented face cream, (2) face powder, suitable for putting on the market, (3) an oil soap such as Sunlight soap, (4) shaving soap, (5) hair shampoo (powder) with rosemary, (6) a good razor strop dressing. It does not seem feasible that a private person could manufacture the above articles and compete with the the well-known articles already on the market. Concerning question (1), there are skin foods, vanishing creams, liquid powders for evening use, and various other varieties. The same applies to (2), insomuch as some powders are rice powders and others have a different base. (3) To make oil soaps, proper utensils are required, involving expense and additional labour. (4) There are many methods of making shaving soaps, but the fo'lowing is a good soap: —Mix together 2lb cocoanut oil, fib lard, 3lb caustic soda lye (35 deg. B.), and lib potash lye. Heat all to 120 deg. F., and when well mixed allow to set. Chief ingredients for perfuming are oil of lavender, oil of bergamot, oil of peppermint and oil of bitter almonds. (5) and (6) we are unable to supply. “Woolston” sends specimen of a berry for identification. “Agricola” replies : It appears to be a variety of Callistimon, but which one I have been unable to determine. If suceessfull, will reply in next week’s issue of paper. M. K. (Mokoreta) asks for recipes for (1) apple cider, (2) melon and lemon jam, (3) apple pop, (4) apple wine. (1) Late varieties are, generally speaking, better for cider than early ones. After gathering, allow the fruit to lie for a few days to mellow, and then discard any which appear unsound, as a very small proportion of these will spoil the flavour of the liquor. Crush the fruit to a pulp, and place this in a tub for about 24 hours, adding a little water if the juice is not very plentiful. Fermentation will begin almost at once, and will assist in breaking up the fruit, which should be done thoroughly. Strain the juice out of the pulp through wickerwork or coarse canvas. From this the best cider is made, an inefrior but palatable kind being made from the liquor which can be pressed out of the pulp left behind. Put the juice in either case into casks, with large bungholes standing ill or over tubs, in which the juice which froths put may be caught. Keep the casks constantly full, so that the excess of yeast may be removed by the frothing over. The fermentation is allowed to continue from three to ten days, according to the strength desired, and the liquor is then racked off the sediment into clean casks and stored in a coo) and equable temperature until the following spring, when it may be re-racked and is ready for use. The quality of the cider depends on the sugar originally in the fruit and the care in fermentation, especially as regards temperature, which should be about 50 degrees Fahrenheit. If the temperature 13 higher, acetic acid is formed, making the cider rough and hard. Bottling requires great care. Only clear samjiles are fit for it, and they should be at least 12 months old and free from hardness and acidity. (2) Skin and take out the seeds of melon, cut it into small dice, add the juice and the rind of one lemon to each pound of melon. Add lib of sugar to every lib of fruit. Strew half the sugar over the fruit and let it stand in a deep bowl all night to extract the juice. Add the remainder of the sugar, and if not very juicy add a cupful of water and boil until tender. (3) We have no recipe for apple pop. (4) Apple Wine.— Bruise two bushels of apples and put them in a gallon and a-half of cold water, add 71b honey, 3 pints rum, on® ounce white tartar and a grated nutmeg. Boil it as long as any scum arises, then strain through a sieve and let it cool. Add some good yeast and stir it well. Let it work in the tub for two or three weeks, then skim off the head, draw the liquor clear eff and tun it.