ously clean and well aired. The refrigerator requires special
attention; see that the drain pipe and interior of ice-box are kept
thoroughly clean. A stiff wire with a piece of cloth fastened on the
end may be used to clean the drain pipe at least once a week. Do not
have any closet under the sink or places of concealment for dirty pots
and pans. Bowls which have been used for flour mixtures should be
filled with cold water if not washed immediately after using. Never
put kitchen knives and forks into the dish water, as it loosens the
handles; hold them in the hand and wash with the dish cloth. Burn all
refuse, both for convenience and as a sanitary measure. If a refuse
pail is used, it should be scalded frequently and a solution of
carbolic acid, chloride of lime or other disinfectant used. Do not put
pans and kettles half filled with water on the stove to soak, as it
only hardens whatever may have adhered to the kettle and makes it more
difficult to clean.

DISH WASHING.

Many young housekeepers look upon dish washing as the "bug-bear" of
the kitchen. It need not be disagreeable work; indeed the washing of
china, glass and silver ware may be placed among the arts of
housekeeping. It should be the ambition of every young housekeeper to
know how everything pertaining to household management should be done,
and how to do it; whether she has to do it herself or direct others.

One of the most important duties is dish-washing. A few simple rules
may help to make this duty less objectionable. 1. Collect knives,
forks and spoons by themselves. Scrape the dishes, empty the cups, and
arrange neatly in the order in which they are to be washed. 2. Never
pile dishes indiscriminately in a dish pan, as each kind requires
separate treatment. 3. Have two pans half full of water; one with
soapy water, the other with clear hot water for rinsing. 4. Wash the
glassware first, in moderately hot water, slip the glasses in sideways
so that the hot water may strike inside and outside at once, which
will prevent breaking. Rinse and wipe at once, as they will be much
brighter and clearer than if allowed to drain. 5. If the glass is cut,
use a brush to cleanse out all the grooves. As it is difficult to dry
such glassware, it should be dipped in clear cold water after washing,
and allowed to drain. 6. Always keep the towel between the hands and
the glass so as to avoid finger marks. Rinse glasses which have
contained milk in cold water befo