JoceAndChris
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The following come from Cookery Illustrated and Household Management Elizabeth Craig, 1936
"CEMENT, Fireproof and Waterproof
Pour enough vinegar into milk to make it curdle. Strain through a piece of muslin, and to a pint of what remains in the muslin add the whites of three eggs, and as much unslaked lime as is needed to form a suitable mash. The oftener this cement comes into contact with fire the harder it becomes. It will withstand all kinds of boiling liquids. This cement must be used as soon as it is made because it hardens very quickly.
WALLS, to prevent dampness in:
Dry the walls thoroughly then varnish with the following:
Mix 1 pint linseed oil with 1 1/2 oz ground litharge* and 2 oz finely powdered resin. Apply this in successive coats, which after the fifth, will form a hard and compact varnish that will exclude moisture."
* http://en.wikipedia.org/wiki/Litharge
Is it safe to conclude, then, that in 1936 we are already seeing that lack of understanding about breathable construction that characterises renovation today?
Here are some more damp tips.
"PANTRY: To keep dry:
Place a two-pound jar of lime in a small damp larder or pantry, the air can be kept dry, pure, and sweet.
CELLARS, to dry:
If your cellar is damp, take two pounds of of coarse kitchen salt, powder it and divide into four equal parts. Place salt in four empty tins and then put the tins in the cellar. The salt will absorb the moisture from the air. When the salt becomes saturated, stand the tins on a warm stove. The heat will cause the moisture to evaporate and make the tins of salt fit for use again. "
I like the above two. She isn't saying take the whole thing to bits, lay down thick plastic sheeting, and then pour cement on top - as has been done to my basement kitchen.
And one more - for those of you, who, like me, really ought to be laying up the apples for the winter:
APPLES, To preserve:
Choose sound apples. Wipe them dry and pack in a barrel or woodn box. Put a layer of bran between the apples so that they do not touch one another. Store the barrel in a cool place, but not where apples will freeze.
"CEMENT, Fireproof and Waterproof
Pour enough vinegar into milk to make it curdle. Strain through a piece of muslin, and to a pint of what remains in the muslin add the whites of three eggs, and as much unslaked lime as is needed to form a suitable mash. The oftener this cement comes into contact with fire the harder it becomes. It will withstand all kinds of boiling liquids. This cement must be used as soon as it is made because it hardens very quickly.
WALLS, to prevent dampness in:
Dry the walls thoroughly then varnish with the following:
Mix 1 pint linseed oil with 1 1/2 oz ground litharge* and 2 oz finely powdered resin. Apply this in successive coats, which after the fifth, will form a hard and compact varnish that will exclude moisture."
* http://en.wikipedia.org/wiki/Litharge
Is it safe to conclude, then, that in 1936 we are already seeing that lack of understanding about breathable construction that characterises renovation today?
Here are some more damp tips.
"PANTRY: To keep dry:
Place a two-pound jar of lime in a small damp larder or pantry, the air can be kept dry, pure, and sweet.
CELLARS, to dry:
If your cellar is damp, take two pounds of of coarse kitchen salt, powder it and divide into four equal parts. Place salt in four empty tins and then put the tins in the cellar. The salt will absorb the moisture from the air. When the salt becomes saturated, stand the tins on a warm stove. The heat will cause the moisture to evaporate and make the tins of salt fit for use again. "
I like the above two. She isn't saying take the whole thing to bits, lay down thick plastic sheeting, and then pour cement on top - as has been done to my basement kitchen.
And one more - for those of you, who, like me, really ought to be laying up the apples for the winter:
APPLES, To preserve:
Choose sound apples. Wipe them dry and pack in a barrel or woodn box. Put a layer of bran between the apples so that they do not touch one another. Store the barrel in a cool place, but not where apples will freeze.
