FAMILY ENDOWMENT.

Otago Witness, Issue 3829, 2 August 1927, Page 66

FAMILY ENDOWMENT.

PASSING ON THE COST. (From Our Own Correspondent.) SYDNEY, July 22. It has been made abundantly clear that the employers arc not going to be out of pocket over family endowment, and that the tax on wages bills which they have to pay, as their share of the cost of the scheme, will bo passed on to the public. Those associated with the moving picture shows have already announced an increase in the price of admission. The shire and municipal councils of the State have an expenditure of approximately £10,000,000 a year. Of this, about half goes in wages, so that the endowment tax of 3 per cent, will represent a gross payment of about £150,000 a year. Property owners will no doubt have to meet this added impost. Whether the public, outside, of course, of those who will bentfit under the scheme, likes it or not, family endowment has come to stay. No party with any regard for its political life would dare to repel it, even if it felt inclined to do so, just as it would not dare to wipe out the 44 hours. The Premier, Mr Lang, with his penchant for forcible and dramatic strokes of policy, has certainly not been idle since he has been in power, and it will take a very bold party to go on to the hustings at the coming election and openly announce its determination to wipe some of the latest Labour legislation oil the Statute Book. Mr Lang knows this, and with ah the machinery of the Government at his back, he promises to make a very big bid for success, at least in the big industrial centres. The Labour faction fight has temporarily died down, but even if it manifests itself in the thick of the campaign, it is not likely to deter Labour from polling a solid vote on the crucial day of election. HINTS AND SUGGESTIONS. A little baking powder added to potatoes will make them white and floury. Mustard mixed with milk instead of water will not blacken a silver spoon. Rub warts night and morning with castor oil. In time they will shrink and disappear. A severe headache may frequently be relieved by bathing the forehead with very hot water.

When washing sateen or any cotton goods with a satin finish, rinse in borax water to give a gloss. A strip of carpet glued to a piece of wood will remove mud from shoes without scratching the leather. If new shoes will not polish, try rubbing them with a piece of cut lemon. Allow to dry and then clean in the usual wav.

Putty for odd jobs is made by crushing a handful of whiting in a small bowt and mixing it to the desired consistency with linseed oil.

After washing the hair, add a little lemon juice to the final rinsing water. This will remove the soap and help to bring out the bright glints in the hair. Apply a poultice made of white bread soaked in vinegar to a corn, and cover with a piece of lint or oiled silk. Leave on for twelve hours, and then renew the poultice. Curtains and tablecloths need not be starched. Add a tablespoonful of methylated spirit to each gallon of rinsing water, and this will make the articles stiff enough, help to keep them white, and make them glossy when ironed. If a little sugar is added to the flour, and a little lemon-juice to the mixing water, pastry will be much lighter. When boiling a pudding, make sure that the basin in which it is cooked is full, or the water will get in and the pudding be spoiled.

The most important point in caring for a piano is to protect it from all damp. It should never be in a temperature under 60 degrees Fahrenheit. Great heat is also injurious. Never place a piano against an outside wall or stand it in a direct draught. Never put books, ornaments, etc., on the top of a piano, as anv weight is apt to spoil the tone of the instrument. A piano, whether it is in use or not, should be tuned regularly about every three months. This preserves the instrument and keeps it at the necessary pitch Pianos should be carefully dusted with a soft duster, and polished occasionally with a chamois leather. Never use soap and water for removing stains on the keys. A rub with a cloth dipped in whiting and methylated spirit will generally remove marks of any kind. Do not let soup boil, but allow it to simmer slowly. Much of the liquor is wasted in evaporation, and the best of the flavour is lost, if the soup boils or is heated too quickly. The white of egg will whip quicker and better if a pinch of salt is added.