By this time the inner surface of bowl is suf- 

 ficiently soaked and coated and continuation 

 makes it acrid and sodden. 



(5) Always allow your pipe to cool and dry 

 before resmoking. Use pipe cleaners and pipe 

 spoon for cleaning. When the "cake" becomes 

 too thick part of it may be removed but always 

 leave a layer next the wood. Be careful not to 

 scrape the surface of the bowl. 



(6) A pipe should not be used continuously 

 for more than a few weeks or a month. It 

 should then be cleaned and allowed rest unused" 

 for a while. It is well to allow it to hang where 

 the sunlight can play on it. Acrid matters will 

 dry out and the pipe will be sweet when smoked 

 again. It is a good plan to pack the bottom 

 of the bowl with powdered chalk when it is 

 resting. 



When a pipe tastes acrid it requires more 

 than ordinary cleaning. If one has the oppor- 

 tunity a most excellent way is to blow steam 

 through it, first removing the mouthpiece. An- 

 other way recommended by a smoker who says 

 it is most efficacious is to fit a cork into the 

 bowl of the pipe. Make a hole in the cork, into 

 which the nozzle of a soda siphon will fit snugly. 

 Direct the mouthpiece into some emptying ves- 

 sel and force about a wine glass of the soda 



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