Dear Sun Spots: Stains on silky blouses can be removed with a paste of baking soda and water. Rub paste into the material until the stain is gone. Wash by hand.

Stains made by ballpoint pen can be removed with hair spray and rubbed in the material. The procedure may be repeated until the stain is dissolved and easily washed out of the garment.

I have removed mold stains from linen and cotton items via hot water and Clorox.

Before storage, all clothing should be washed or dry-cleaned to remove any body oils or sweat that may have settled in the clothing and which can bring on mold.

I have found dryer sheets can cause stains on clothing that may not be removed. To soften clothes before drying, I have found baking soda in the rinse cycle has done the trick.

To remove odors from clothing: Borax in washing cycle has been effective. Remember the 20-team Borax we used to see on TV? Even the most smelly socks had odors removed, even odorous T-shirts. I find dryers can set stains forever if the stains are not removed before drying clothes. – Gabrielle De Moras, Lewiston.

Dear Sun Spots: In your Dec. 3 column, someone was looking for some small square nails for a clock, but they provided no address or phone number for contact.

We do have some 1 1/8-inch brass colored square nails, if this reader would like to contact us. We can be reached here in Locke Mills at (207) 875-2725. – Ken Wakefield, Greenwood.

Dear Sun Spots: Many years ago I used to make head cheese, using a pig’s head. I believe I also used to add some bread, potato and onion, plus the seasoning. I am wondering if there are others that have used this method. If not, I am open to other recipes. Many thanks. I can be reached at (207) 684-3875.

Answer: In addition to responses from readers, you might like to try the following recipes:

Venison head cheese. Ingredients: ½ cup salt, 1 gallon water for each 3 pounds meat, 1 tablespoon salt, 1 teaspoon pepper, 1 tablespoon onion flakes, 1 tablespoon red and green pepper flakes, 1 teaspoon allspice, ½ teaspoon ground cloves. Method: Clean the head by removing the eyes, ears, brains and skin. Trim off all the fat. Cut head into pieces and soak in brine made of ½ cup salt added to one gallon of water for at least 6 hours. This will draw out the blood. Drain the pieces and rinse thoroughly in clean water. Place in a large pot, add meat trimmings, cover with hot water, bring to a boil, then reduce heat and simmer until the meat can be removed from the bone. Trim the meat from the bones and chop. Weigh the meat. Strain the broth then let it boil down until you have 4 cups broth for each 3 pounds meat. Add the meat to the broth with the seasonings. Heat the mixture simmer 15 minutes. Pour into bread pans, cover and chill until firm. For a firmer jelly add 1 teaspoon gelatin softened in 1 tablespoon water for each 2 cups of liquid. From “Northern Cookbook by Indian and Northern Affairs Canada” Posted by: Jim Weller.

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