SILK, to Clean. — Steep first in cold water, and wash in a hot lather made of soft soap. Then to renovate the colours, rinse in clean warm water. For blue and purple, use a little soda or pearlash. For crimson, maroon, scarlet, or bright yellow, add y a tea- spoonful of sulphuric add ; but nsver use the add for brown, fawn, or orange. For olive green add a little verdigris ; and for light green, Persian berry and indigo. For carnation, pink, or rose, add a little lemon juice. Roll in a coarse cloth and wring. SILK, BLACK, to Clean.— Steep a few hours in cold water. Then put a Jsf of a pint of the Black Reviver in $ a gallon of water, and a cupful of ox-gall. Make hot, and sponge the silk. Dry, and smooth with an iron. (See Black Reviver.) Rusty black silk may be cleaned in the same way. Some persons clean black silk by rubbing it with a flannel dipped in gin. SILK, Stained. — We often find that lemon-juice, vinegar, oil of vitriol, and other sharp corrosives, stain dyed garments. Sometimes by adding a little pearlash to a soap lather, and passing the silks through these, the faded colour will be restored. Pearlash and worm water will sometimes do alone, but it Is the most uifiuadous 36o SKI SEL method to use the soap lather and pearlash together. SILK, to Remove Grease from. — Take French chalk, finely scraped, and put it on the grease-spot, holding it near the fire, or over a warm iron rever- sed, or on a water-plate in which is boiling water. This will cause the grease to melt, and the French chalk will absorb it, and it may then be brushed or rubbed off. If any grease remains, proceed as before, until it is all extracted. The French chalk is a fine soluble powder of a dry absorbent quality, acting upon silks as Fullers earth does upon woollens. SILKS, to Renovate. — Sponge faded silks with warm water, soap, and bran. Then rub them with a dry cloth on a dresser or table ; next, iron them on the inside with a smoothing iron. Old black silks may be renovated by sponging with spirits. Iron on the right side, but with thin, paper on the silk. SILVER PLATE, to Clean.— Dissolve alum in a strong ley ; skim it carefully, and mix it up with soap, and wash the silver with it, using a linen rag. Then, when dry. rub with wash- leather and impalpable whiting. SKATE, to Choose. — If good they are very white and thick. If too fresh they eat tough, but must not be kept above 2 days. SKATE, to Boil.— Clean well, and cut into long narrow pieces ; put into boiling water with a little salt in it. Boil 15 minutes, and take it out ; and after adding a little vinegar to the water, boil again till enough. When taken up, drain. Serve while hot, and pour over It cockle, shrimp, or muscle sauce. Lay over it oyster patties. Garnish with horse-radish. SKATE, to Crimp. — Cut into long strips, crossways. Boil them quickly for about 10 minutes. Drain, and serve hot, with butter and anchovy. SKATE, to Fricassee. — Pre- pare it the same as soles and flounders ; put into a saucepan ; to every lb. of fish put a pint of water, a little beaten mace, and a grated nutmeg, sweet herbs, and salt ; cover dose, and boil 15 min- utes. Take out the herbs, and put in a pint of cream, a piece of butter rolled In flour, and a glass of sherry. Shake the pan all the time till the fricassee be thick and smooth. Garnish with lemon.

AI-modernized reading of the original text

SILK, to Clean. — Steep first in cold water, and wash in a hot lather made of soft soap. Then to renovate the colours, rinse in clean warm water. For blue and purple, use a little soda or pearlash. For crimson, maroon, scarlet, or bright yellow, add ½ a teaspoonful of sulphuric acid ; but never use the acid for brown, fawn, or orange. For olive green add a little verdigris ; and for light green, Persian berry and indigo. For carnation, pink, or rose, add a little lemon juice. Roll in a coarse cloth and wring. SILK, BLACK, to Clean.— Steep a few hours in cold water. Then put a ½ of a pint of the Black Reviver in $ a gallon of water, and a cupful of ox-gall. Make hot, and sponge the silk. Dry, and smooth with an iron. (See Black Reviver.) Rusty black silk may be cleaned in the same way. Some persons clean black silk by rubbing it with a flannel dipped in gin. SILK, Stained. — We often find that lemon-juice, vinegar, oil of vitriol, and other sharp corrosives, stain dyed garments. Sometimes by adding a little pearlash to a soap lather, and passing the silks through these, the faded colour will be restored. Pearlash and worm water will sometimes do alone, but it is the most efficacious 36o SKI SEL method to use the soap lather and pearlash together. SILK, to Remove Grease from. — Take French chalk, finely scraped, and put it on the grease-spot, holding it near the fire, or over a warm iron reversed, or on a water-plate in which is boiling water. This will cause the grease to melt, and the French chalk will absorb it, and it may then be brushed or rubbed off. If any grease remains, proceed as before, until it is all extracted. The French chalk is a fine soluble powder of a dry absorbent quality, acting upon silks as Fullers earth does upon woollens. SILKS, to Renovate. — Sponge faded silks with warm water, soap, and bran. Then rub them with a dry cloth on a dresser or table ; next, iron them on the inside with a smoothing iron. Old black silks may be renovated by sponging with spirits. Iron on the right side, but with thin, paper on the silk. SILVER PLATE, to Clean.— Dissolve alum in a strong ley ; skim it carefully, and mix it up with soap, and wash the silver with it, using a linen rag. Then, when dry. rub with washleather and impalpable whiting. SKATE, to Choose. — If good they are very white and thick. If too fresh they eat tough, but must not be kept above 2 days. SKATE, to Boil.— Clean well, and cut into long narrow pieces ; put into boiling water with a little salt in it. Boil 15 minutes, and take it out ; and after adding a little vinegar to the water, boil again till enough. When taken up, drain. Serve while hot, and pour over It cockle, shrimp, or muscle sauce. Lay over it oyster patties. Garnish with horse-radish. SKATE, to Crimp. — Cut into long strips, crossways. Boil them quickly for about 10 minutes. Drain, and serve hot, with butter and anchovy. SKATE, to Fricassee. — Prepare it the same as soles and flounders ; put into a saucepan ; to every lb. of fish put a pint of water, a little beaten mace, and a grated nutmeg, sweet herbs, and salt ; cover dose, and boil 15 minutes. Take out the herbs, and put in a pint of cream, a piece of butter rolled In flour, and a glass of sherry. Shake the pan all the time till the fricassee be thick and smooth. Garnish with lemon.

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