rough, is a moving track, which travels slowly
around the circle with its train of metal carriers. On these carriers
are placed the dishes as they come from the hands of the scrapers. When
the carrier thus laden commences its circular journey, the
dishes--placed well apart--are subjected to dashing jets of warm, soapy
water, and then to more torrential jets of hot, and very hot pure water.

"Comfortably seated, at convenient points around the machine, the
washers control the force and quantity of the water jets, and whenever
necessary, assist the cleansing process with their long-handled swabs.
When this process is finished, the dishes arrive at the drying boards,
so hot that by the time the wipers with their thick towels have placed
them in the racks where they belong, all are perfectly clean and dry.

"Our pots, sauce pans, stew pans and kettles, are all designed for
electric cooking, and are made in shapes best adapted for easy cleaning.
For these, an additional washing-sink is provided. Over this sink,
connected with the electric wires, we have rigged three hanging
spindles, of as many different sizes. These spindles can be raised or
lowered by the operator, while they are in motion. Each spindle is
armed on every side with loose wings of alternating wire scrapers and
dish-cloths. The vessel to be cleansed is placed on the movable carrier
at the bottom of the sink. Passing under a spindle of the proper size,
the spindle is lowered, and at once begins to revolve with a strong,
rotary pressure. This searching, chafing pressure, in connection with
the hot-water jets, soon cleans and polishes the most obstinate among
the kettles.

"The kitchen and dish pantry combined, is a very large, well-lighted,
well-ventilated room. This room is constantly kept sweet and comfortable
by electric fans. The work is light, and never monotonous. Only two, of
the six hours devoted to kitchen duty, are spent in the active work of
dish washing. During the remaining hours, the washers take lessons in
cookery, from the chief and the two assistants. These three important
officials, are chosen from the ranks of competent volunteers. They are
responsible for the kitchen work. They plan all the meals, and direct
the work of the under cooks. The system soon comes to work like a charm!
I can truthfully say, that it gives general satisfaction.

"The success attending this extension of co-operative methods, to
embrace the entire list of worry-pro