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Oily Stains: A Laundry Problem
Oily greasy stains on clothing
are a common laundering
problem. They can be caused by a
number of factors including the
use of an insufficient amount of
detergent to hold the soil in
solution until the end of the wash
cycle. To resolve the problem,
treat the stains with a prewash
stain remover or a liquid laundry
detergent. Then, launder with an
increased amount of detergent. To
prevent the problem, use a suf
ficient amount of detergent.
A wash water temperature that
is too low is another cause. The
problem can be remedied by in
creasing the temperature and can
be prevented by using the hottest
water safe for the fabric being
laundered
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-HI-VELOCITY
SANITARY HEAT EXCHANG
Pre-Cools Milk
Decreases Compressor Run Time
Eliminates..." Butter Balls” \
No Moving Parts To
Replace or Repair
By Doris Thomas
Lancaster Extension
Home Economist
Another major cause of oily
stains is the incorrect use of a
fabric softener. When undiluted
fabric softener is poured directly
on fabrics, staining can occur.
Remove the stains by rubbng with
a bar of soap before laundering. To
prevent the problem, dilute a
liquid fabric softener before ad
ding to the washer.
Problems arising with the use of
a dryer-added fabric softener can
be caused by drying too small a
load, selecting an improper dryer
cycle or using too high a tem
perature. In each instance, remove
the stains by rubbing the fabric
softener stains with a bar soap,
and launder. Prevent a reoc
currence caused by too small a
load by adding a few bath towels to
the dryer load for proper tumbling.
320 King St
Select the appropriate dryer cycle
to avoid staining caused by an
improper cycle selection. If a
dryer is too hot, reduce the dryer
temperature.
An Update on Sulfites
Sulfites, used extensively in the
food industry as a preservative,
have been Linked with health
problems, and even death, in
certain people eating sulfite
treated food. Asthmatics are
particularly sensitive to sulfites.
In the past year 21 deaths and 500
adverse reactions associated with
sulfites have been reported to the
Food and Drug Administration,
eliciting consumer concern and
several FDA recommendations
concerning product labeling and
use restrictions.
To date, the FDA recom
mendations are still proposals, not
regulations. So consumers have
very few food labels and only
voluntary restaurant labeling as
guides.
The list of foods containing
sulfites is extensive-many baked
goods, alcoholic beverages, some
fruit juices and cola drinks, some
condiments, confections, fish
products and some seafood, gram
products, jams and jellies, nuts,
processed fruits and vegetables,
snack foods, canned and dried
soups, sugars, gravies and sauces,
and sweet sauces. The amount of
sulfite in each food varies con
siderably.
When you cook vegetables and
R.F.D. No. 2, Van Buren Road,
Easton, PA 18942
Phone 215-759-7141
BETHLEHEM STEEL...
SULPHATE OF AMMONIA 21 % N.
Per Ton, Bulk, F. 0.8., Bethlehem, PA *s7°°
ALLIED CHEMICALS...
AMMONIUM SULFATE 20% N.
Per Ton, Bulk, F. 0.8., Hopewell, VA *s6°°
Price subject to change without notice
....Do 50% Of Your Milk Cooling Using
Only Well Water
gram products at home the sulfites
are lost because heating causes
volitilization, or evaporation. The
same effect minimizes sulfite
content in processed (canned,
frozen and baked) foods. The foods
that appear to cause the most
problems are fresh fruits and
vegetables used for display such as
in salad bars, along with dried
fruits and instant potatoes.
Forty percent of the sulfite
complaints received by the FDA
were associated with raw fruits
and vegetables in restaurants.
Last August FDA proposed ban
ning the use of sulfites on raw or
processed fruits and vegetables
which are served or sold to con
sumers as fresh in food service
establishments. In November the
agency added prescription drugs
to the list, proposing a mandatory
warning label on all drugs con
taining SUlfiteS. A nronosal
Summer camping trips are easier
WASHINGTON, D.C. - Cam
ping in National Forests will be
more convenient and economical
than ever before because of Camp
Stamps, which provide a IS per
cent discount on camping fees.
Campers may purchase Camp
Stamps from Forest Service of
fices or at participating local
merchants before arriving at a
campground. With the discount,
for example, campers can pur
chase stamps valued at $lO for
$8.50.
The stamps come in various
denominations and are color coded
for ease of use.
After arriving at the cam
pground, campers can pay for
their stay by using the stamps)
instead of cash. This is done_by
AMERICAN
Dairy Farm Equip.
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DEMONSTRATION
Lancaster Farming, Saturday, May 3,1986-813
tightenig food labeling standards
has also been proposed.
Until some action is taken to
change these proposals into en
forceable regulations, consumers,
especially those who suffer from
asthma or other allergies, should
carefully consider what foods they
eat.
Read all food and drug
ingredient labels carefully for any
mention of the sulfiting agents
used in food and drugs. Look for
sulfide dioxide, sodium and
potassium sulfite, sodium and
potassium bisulfite, and sodium
and potassium metabisulfite.
Avoid eating dried fruits and
processed potato products.
If a sign is not posted, ask the
managers of restaurants with
salad bars if sulfites are used in
food preparation.
Drink alcohol in moderation,
with Camp Stamps
affixing the stamps to the fee
envelope and depositing them
insead of cash at self-service fee
stations.
Camp Stamps benefit both
campers and the Forest Service.
They can eliminate the problem of
having the exact change to insert
in the self-service fee collection
stations. They also help reduce
administrative costs for the Forest
Service by reducing the need to
collect and count cash, make
change, process checks and
deposit funds.
For more information on Camp
Stamps, contact your local Forest
Service office or send a postcard to
Camp Stamps, Forest Service,
USDA, Dept. B, P.O. Box 2417,
Washington, DC 20013.