1344 The Cornell Reading-Courses 



of the utensil pinholes which the enamel failed to cover perfectly. If the 

 perfect pieces, or " firsts," made by such a firm are beyond our purse, 

 we are safer in buying their " seconds " than in choosing cheap " firsts," 

 so-called. A poor quality of enamel soon wears off or loses its gloss and 

 may even dissolve in the dishwater. The safest way is to inform ourselves 

 of the standing of different manufacturers and be willing to pay for the 

 assurance that an article is made " on honor." The best manufacturers 

 agree that several thin coats of enamel of good quality are better and 

 conduct heat better than does one thick coat. 



Whatever the final verdict is to be concerning the harmfulness or harm- 

 lessness of inadvertently swallowing chips of enamel with our food, we 

 hesitate to transfer enamel glaze from a place where it is needed to one 

 where it is, to say the least, superfluous. Hence, proper care after buying 

 is at least as important as proper care in selection of enamel ware. It is 

 said that the ware is deteriorating in quality, but it is only fair to remember 

 that when the ware first came into use certain precautions were generally 

 observed: it was heated gradually, never put over a direct flame; it was 

 cleaned by soaking and boiling, not by scraping; it was protected against 

 sudden changes of temperature; and cooks were as careful not to drop it 

 as if it had been any other variety of glass. Either familiarity has bred 

 contempt, or the prevalence of bargain pieces, which are no bargains, has 

 made us think that this ware does not repay us for careful handling. 



Enamel ware is not designed to be proof against sulfuric acid, but if 

 the emergency arises of having a deposit of greasy food so firmly burned 

 on that nothing else will remove it we may have recourse to the following : 

 Put a few drops of 2 5 per cent sulfuric acid into the saucepan, add hydro- 

 chloric acid of equal strength, and as soon as the acids begin to fume pour 

 them off, wash the utensil and flush the drainpipe very thoroughly with 

 cold water and soda so as to neutralize the acids, and then rinse with 

 boiling water. The greatest care must also be taken that the acids are 

 not spilled on hands or clothing. See Bulletin 100 of the Bureau of Chem- 

 istry, United States Department of Agriculture, for precautions regarding 

 the use of sulfuric acid. 



Galvanized iron 



If iron, instead of being coated with tin or enamel, is dipped into melted 

 zinc it is known as galvanized iron. The zinc coating makes iron rust- 

 proof, hence galvanized iron is the best material for garbage cans, refriger- 

 ator pans, and the like. Zinc by itself is used for table tops and for floor 

 protectors under stoves, and is easily kept in good condition if given 

 regular attention. Damp air coats zinc with a thin film of zinc oxide, 

 which acts as a protection against further change. Any chemicals that 

 brighten zinc eat into it, therefore it is safest to use only hot water and 



