New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

then with a dry plain one; but use little wax, and rub only enough with the latter to give a little smoothness, or it may endanger falling. Washing now and then with milk after the above sweeping, and dry rubbing them, give as beautiful a look, and they are less slippery. _To take the black off the bright bars of polished Stoves in a few minutes._ Rub them well with some of the following mixture on a bit of broadcloth; when the dirt is removed, wipe them clean, and polish with glass, not sandpaper. _The mixture._ Boil slowly one pound of soft soap in two quarts of water to one. Of this jelly take three or four spoonfuls, and mix to a consistence with emery, No 3. _To clean the back of the grate; the inner hearth; and of Castiron Stoves, the fronts._ Boil about a quarter of a pound of the best black lead, with a pint of small beer, and a bit of soap the size of a walnut. When that is melted, dip a painter’s brush, and wet the grate, having first brushed off all the soot and dust; then take a hard brush, and rub it till of a beautiful brightness. _Another way to clean Castiron, and black Hearths._ Mix black lead and whites of eggs beaten well together; dip a painter’s brush, and wet all over, then rub it bright with a hard brush. _To preserve Irons from rust._ Melt fresh _mutton suet_, smear over the iron with it, while hot; then dust it well with unslacked lime pounded, and tied up in a muslin. Irons so prepared will keep many months. Use no oil for them at any time, except sallad oil; there being water in all other. Fireirons should be kept wrapt in baize, in a dry place, when not used. _To clean tin covers, and patent pewter Porterpots._ Get the finest whiting, which is only sold in large cakes, the small being mixed with sand, mix a little of it powdered, with the least drop of sweet oil, and rub well, and