sential requisites for expeditious and thorough dish-washing. A few
drops of crude ammonia added to the water will soften it and add to the
luster of the silver and china. Soap may be used or not according to
circumstances; all greasy dishes require a good strong suds. There
should also be provided two dish drainers or trays, unless there is a
stationary sink with tray on which to drain the dishes. For washing
glassware and fine china, _papier-mache_ tubs are preferable to anything
else, as they are less liable to occasion breakage of the ware. If many
dishes are to be washed, frequent changes of water will be necessary as
the first becomes either cold or dirty. Perfectly sweet, clean dishes
are not evolved from dirty dishwater. The usual order given for the
washing of dishes is, glasses, silver, fine china, cups, saucers,
pitchers, plates and other dishes. This is, however, based upon the
supposition that cups and saucers are used for beverages, and plates are
soiled by the use of various greasy foods; but in families where tea
and coffee and animal foods are dispensed with, and saucers are used for
grains with cream dressing, the plates are often cleaner than the
saucers and should be washed first.

The general rule to be followed is always to wash the dishes least
soiled first, and all of one kind together. The latter item is specially
important, since much of the nicking of dishes and breaking of handles
from cups, covers, and pitchers is the result of piling dishes
promiscuously together while washing.

It is quite as easy to finish washing one kind before beginning on
another as to do it in any less safe and systematic way, and if wiped in
the same order, it does away with the need of sorting when putting the
dishes away.

If for any reason the dishes must wait for a time before being washed,
the best plan is to pack them carefully into large pans, cover with warm
water, and let them soak. When ready to wash them, prepare hot suds and
clear water for rinsing in additional pans. Do not use too hot water, as
a high temperature will break glass and "check" the enamel of ordinary
ware. The law of expansion holds good with both china and glassware, and
all glass and glazed wares should be dipped into hot water in such a
manner that all its surfaces may receive the heat and expand together.

All dishes used for milk should be first thoroughly rinsed in cold water
before being washed in hot water or suds.

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