Learn...

• How to make a filter
Take a cylindrical vessel with a tap at its base. Put into it a layer of crushed flint 15 centimeters deep, with the large pieces at the bottom of the vessel, then the smaller ones above them, and so on... Then above this layer put a layer of sand 8 centimeters deep, after having washed it well with boiled water. Above the sand put a layer of wood charcoal, then put another layer of flint, beginning this time with the small pieces, then the larger, and so on... and finally put a layer of sand.

• How to polish your furniture
Make a solution of 100 grams of linseed oil,
and 50 grams of 90-percent alcohol,
and 5 grams of shellac, after it has been dissolved in the alcohol.
Dip a rag of napped cloth in this solution and wipe the wood you wish to polish, without rubbing it. And after it has dried, take a piece of wool and rub the wood well with it.

• How to restore their elasticity to rubber articles
Put them in a solution composed of 100 parts of pure water and three parts of ammonia.

• How to treat your sensitive feet
Grease your feet with fat, then bind them — without pulling tight — with a linen bandage 7 centimeters wide and four and a half meters long.

• How to get rid of dampness in a wall
Dissolve 20 grams of paraffin oil in 200 cubic centimeters of ordinary carbon tetrachloride. First wipe the dampness off the wall, then coat it with the solution by means of a brush. After a while the carbon tetrachloride evaporates, and there remains on the wall a thin layer of paraffin that keeps the damp from seeping through.

• How to prepare your birds for cooking
If you want the flesh of chickens or turkeys or the like to be tender and delicious, and you have no "Frigidaire" at home, slaughter your birds at night, then pluck their feathers at once and leave them in an airy place all night; in the morning begin to cook them.
And if you are surprised by guests in the morning and slaughter chickens for them at the moment of their arrival at your house, leave the slaughtered chicken in its feathers for half an hour at least, or an hour at most, then pluck its feathers; you will find its flesh, when tasted, tender and delicious.