ut into the steamer when the water boils. Moderate sized potatoes will
require three quarters of an hour to do them properly. They should be
taken up as soon as they are done enough, or they will become watery.

STEEL. To transform iron into steel, put four ounces of cast iron into a
crucible, with a considerable degree of heat. While in a state of
fusion, immerse in it a polished iron wire of some thickness, and keep
it there for some time, but not so long as to fuse it. When cold, the
wire will be so hard as to resist the action of a common file, being
converted into steel.

STEEL RUST. The prevention of rust, on such articles of furniture as are
made of polished steel, is an object of great importance in domestic
economy. The cutlers in Sheffield, when they have given a knife or razor
blade the requisite degree of polish, rub them with powdered quick-lime,
in order to prevent them from tarnishing; and it seems that articles
made of polished steel are dipped in lime water, before they are sent
into the retail market. But when steel has contracted rust, the method
of cleaning and polishing it is to oil the rusty parts, and let it
remain in that state two or three days. Then wipe it dry with clean
rags, and polish with emery or pumice stone, or hard wood. After the oil
is cleared off, a little fresh lime finely powdered will often be found
sufficient; but where a higher polish is required, it will be necessary
to use a paste composed of finely levigated bloodstone and spirits of
wine.

STEEL STOVES. To preserve them effectually from rust, beat into three
pounds of unsalted lard, two drams of camphor sliced thin, till the
whole is absorbed. Then take as much black lead as will make it of the
colour of broken steel; dip a rag into it, rub it thick on the stove,
and the steel will never rust, even if wetted. When the stove is to be
used, the grease must be washed off with hot water, and the steel be
dried before polishing.

STEWED ARTICHOKES. Wash and pare some Jerusalem artichokes, and part
them in two. Boil them in a small quantity of gravy till almost done,
and the liquor nearly consumed. Then add some cream, a piece of butter
rolled in flour and a little salt, all in proportion to the number of
artichokes. Stew them gently for ten minutes, and serve them up with
sippets of white bread fried.

STEWED ARTICHOKE BOTTOMS. Boil some artichokes till about half done, and
then take off the leaves and the choke.