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 
168 
