months, and it will last, uninjured,
for many years. The longer the paint is left to dry, the better. If
varnished, it will last much longer.

A sink should be scalded out every day, and occasionally with hot ley.
On nails, over the sink, should be hung three good dish-cloths, hemmed,
and furnished with loops; one for dishes not greasy, one for greasy
dishes, and one for washing pots and kettles. These should be put in the
wash every week. The lady who insists upon this, will not be annoyed by
having her dishes washed with dark, musty, and greasy, rags, as is too
frequently the case.

Under the sink should be kept a slop-pail; and, on a shelf by it, a
soap-dish and two water-pails. A large boiler, of warm soft water,
should always be kept over the fire, well covered, and a hearth-broom
and bellows be hung near the fire. A clock is a very important article
in the kitchen, in order to secure regularity at meals.

_On Washing Dishes._

No item of domestic labor is so frequently done in a negligent manner,
by domestics, as this. A full supply of conveniences, will do much
toward a remedy of this evil. A swab, made of strips of linen, tied to a
stick, is useful to wash nice dishes, especially small, deep articles.
Two or three towels, and three dish-cloths, should be used. Two large
tin tubs, painted on the outside, should be provided; one for washing,
and one for rinsing; also, a large old waiter, on which to drain the
dishes. A soap-dish, with hard soap, and a fork, with which to use it, a
slop-pail, and two pails for water, should also be furnished. Then, if
there be danger of neglect, the following rules for washing dishes,
legibly written, may be hung up by the sink, and it will aid in
promoting the desired care and neatness.

_Rules for Washing Dishes._

1. Scrape the dishes, putting away any food which may remain on them,
and which it may be proper to save for future use. Put grease into the
grease-pot, and whatever else may be on the plates, into the slop-pail.
Save tea-leaves, for sweeping. Set all the dishes, when scraped, in
regular piles; the smallest at the top.

2. Put the nicest articles in the wash-dish, and wash them in hot suds,
with the swab or nicest dish-cloth. Wipe all metal articles, as soon as
they are washed. Put all the rest into the rinsing-dish, which should
be filled with hot water. When they are taken out, lay them to drain on
the waiter. Then rinse the dish-cloth, and hang it up, w