The Grocer’s Encyclopedia
Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

BROOMS

are generally made of broom-corn, the seeds being combed out by machinery. The handles vary from the cheapest to the most expensive woods. For their quality, brooms depend not only upon their material, but upon the way they are put together. They should be securely fastened and wrapped with from two to six ties of twine or wire--the more the better. The corn should be clean, tough, and regular in appearance.

To clean brooms, dip them in hot soap and suds--it can be done on wash days. The life and flexibility of the broom will be improved and the carpets will be cleaner.

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