from China, Glass and Lamps
Issue No. 96 - April 1981


Glassware of good quality - though fragile in appearance is quite strong. It does not crack or chip easily when handled correctly. High quality glassware costs more but lasts longer.

  1. Always wash glassware first.
  2. Water should be just warm enough to be comfortable for hands. Scalding water is dangerous for rinsing cold glasses.
  3. For added protection, lay a towel in the bottom of the dishpan and another on the drainboard.
  4. Never put too many glasses in pan or sink at one time - they are apt to knock together and chip.
  5. Use light suds. A few drops of bluing will add luster to the glass.
  6. Strong soap or scalding will harm gold-decorated gless.
  7. Use a soft brush for washing cut or pressed patterned glass.
  8. Always set glassware right side up to avoid chipping.
  9. Dry immediately after rinsing. Use a dry absorbent towel that will leave no lint. After cut glass has been wiped, it should be placed on a dry towel to absorb any moisture that has not been touched in wiping.


  1. Tea leaves soaked with vinegar will remove lime deposits. Pour the solution into the piece and shake until the deposit vanishes.
  2. Vinegar cruets are cleansed easily with diluted ammonia.
  3. Milk glasses should be rinsed with cold water soon after use. If they have stood long enough to become sticky, rinse with a lukewarm soda and water solution.
  4. If glass dishes become stuck together - fill the inner one with cold water and hold tho outer one in warm water - do not pry apart.
  5. To avoid breakage - when pouring hot tea or coffee into a glass containing ice - place a spoon in the glass while pouring.
  6. Glass should be allowed to reach room temperature before hot or ice cold food is put on it.

Editor's Note: The preceding article came from the January 1947 issue of China, Glass and Lamps.