ipe the articles
washed, and put them in their places.

3. Pour in more hot water, wash the greasy dishes with the dish-cloth
made for them; rinse them, and set them to drain. Wipe them, and set
them away. Wash the knives and forks, _being careful that the handles
are never put in water_; wipe them, and then lay them in a knife-dish,
to be scoured.

4. Take a fresh supply of clean suds, in which, wash the milk-pans,
buckets, and tins. Then rinse and hang up this dish-cloth, and take the
other; with which, wash the roaster, gridiron, pots, and kettles. Then
wash and rinse the dish-cloth, and hang it up. Empty the slop-bucket and
scald it. Dry metal teapots and tins before the fire. Then put the
fireplace in order, and sweep and dust the kitchen.

Some persons keep a deep and narrow vessel, in which to wash knives with
a swab, so that a careless domestic _cannot_ lay them in the water while
washing them. This article can be carried into the eating-room, to
receive the knives and forks, when they are taken from the table.

_Kitchen Furniture._

_Crockery._ Brown earthen pans are said to be best, for milk and for
cooking. Tin pans are lighter, and more convenient, but are too cold for
many purposes. Tall earthen jars, with covers, are good to hold butter,
salt, lard, &c. Acids should never be put into the red earthen ware, as
there is a poisonous ingredient in the glazing, which the acid takes
off. Stone ware is better, and stronger, and safer, every way, than any
other kind.

_Iron Ware._ Many kitchens are very imperfectly supplied with the
requisite conveniences for cooking. When a person has sufficient means,
the following articles are all desirable. A nest of iron pots, of
different sizes, (they should be slowly heated, when new;) a long iron
fork, to take out articles from boiling water; an iron hook, with a
handle, to lift pots from the crane; a large and small gridiron, with
grooved bars, and a trench to catch the grease; a Dutch oven, called,
also, a bakepan; two skillets, of different sizes, and a spider, or flat
skillet, for frying; a griddle, a waffle-iron, tin and iron bake and
bread-pans; two ladles, of different sizes; a skimmer; iron skewers; a
toasting-iron; two teakettles, one small and one large one; two brass
kettles, of different sizes, for soap-boiling, &c. Iron kettles, lined
with porcelain, are better for preserves. The German are the best. Too
hot a fire will crack them, but with care in thi