FoodNet

Foods and household management

1914

Page 226

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
A good vacuum cleaner must have an air conveying sys- tem, a separator or other means of disposal of the material picked up, and a vacuum producer. They may be divided, according to the method employed, into those worked by bellows, by fan, by rotary pump and piston pump. This is a problem to take to the class in physics. 356 FOODS AND HOUSEHOLD MANAGEMENT Cleaning cloths, — Have a good supply of cheesecloth dusters, and heavier cloth for work on the floors. A sponge and chamois are useful. The mop, which is a cloth or fiber fabric on a handle, is something that we ought to banish when we can, for it is hard to keep clean, and is a trap for bacteria. A substitute for the conmion mop is a long handle with a cross bar covered with corrugated rubber, which is held down on the cloth, and rubbed back and forth but not fastened to the cloth. Avoid the use of hnty old cloths, because the thread and lint clog the traps and drains. Cleaning cloths should be boiled in strong soap suds, rinsed, and thoroughly dried before putting away. This is a difficult rule to enforce, for it is a temptation to tuck such things away where they will not show. Watch this matter as you do the garbage pail. When a cloth is too dirty to wash clean, bum it or send it away with paper refuse. Cleaning materials. — Air, sunshine, and water are the great purifiers, plus muscular energy or the power of ma- chinery, but we frequently use chemical aids. These should all be kept in stock. Soaps and alkalies. — White and yellow soap, some washing powder, sal soda, caustic soda, household ammonia. Buy these in quantities if you have room to store them, and if they will not be used too lavishly because the supply is large. The soap is not much cheaper by the box, but it hardens with age, and then it wastes less rapidly when used. Oils and polishes. — Crude oil, kerosene, a mixture of linseed oil, vinegar, and turpentine, one part each, cottonseed oil, alcohol. Acids. — A solution of oxalic acid marked poison. Vinegar is on hand among kitchen supplies. Gritty substances. — Rotten stone, whiting, some gritty soap of a kind that does not scratch, a gritty powder, or fine sand for coarse work. Disinfectant and deodorizers. — A weak solution of carbolic acid HOUSEWIFERY 357 marked poison, chloride of lime, or some reliable preparation^ (though these are rather expensive), rook salt, and coarse common salt. Methods of cleaning. — We must first consider what the substance is that has to be removed. The fabrics and up- holstery used in furnishing catch dust which contains lint, grit, organic material from our bodies, and bacteria. Fab- rics also become spotted (see next chapter). The walls and ceilings, floors and cracks, catch dust. All wood and glass surfaces become soiled from the touch of even clean fingers, and the moisture of the air mixed with dust dulls them. Metal surfaces oxidize, and this oxidized layer must be rubbed off. To dean fabrics, — If you live in a suburb or in the country, brush, shake, and beat articles to be cleaned out of doors, nol^icing the way of the wind that the dust may not be carried back into the house.