After scouring, do not wash them, but wipe them with a dry cloth, and be careful to get the brick out from between the fork tines. Use a small stick prepared for the purpose. If the handles are soiled by scouring, wipe them with a damp cloth.
Lay the large knives in one side of the knife basket, and the small ones the other side, and put the handles of the knives one way, and the handles of the forks the opposite way.
Always fill the boiler after you take out dish water, lest the cook be disturbed by your neglecting it.
Arrange the china-closet in order, after putting up the breakfast dishes. Dishes not often used must be wiped when used.
In doing chamber-work, turn up the vallance of the beds, set the windows open, brush down cobwebs, move every moveable article, to sweep under it, and sweep with short strokes.
Always hang the cloths kept for wiping bowls and pitchers on the towel frames, and use them for nothing else.
Have a dust cloth with a loop for every room, and put it in the wash once a fortnight.
Wash the breakfast dishes thus:—Rinse the cups, scrape the plates very clean, put the bits of butter on the butter plate, and empty all the slops into the slop bowl, and then empty it.
First wash the glass things with a swab in suds, as hot as possible, wiping each one as soon as taken out of the water. When glass is very cold, put a little warm water in it before putting it into the hot suds, or you will crack it.
Next wash the silver and Britannia, wiping each as soon as taken out. Then wash the other articles.