Absolute cleanliness and an absence of insect life are essential for the preservation of food. To ensure this, the walls and ceilings, if untiled, should be lime-washed twice a year, the zinc window-guards and upper door scrubbed weekly with hot water containing some disinfectant, and the floor and shelves wiped daily with a well damped cloth. Sweeping should be avoided, since it raises dust. Once a week, moreover, both the floor and shelves should be scrubbed with hot water and carbolic soap. This, if possible, should be done on a dry day, and no food should be put back until all parts of the larder are dry. Meat-hooks and wire or muslin covers for the foods often are left uncleaned, but they should be cleaned thoroughly at least once a week. A dirty meat-hook will soon taint any food which may be hung upon it.

The ideal home possesses one larder for the storage of milk, butter, cold sweets, pastry, etc., another for meat, fish, or strongsmelling foods, and sometimes a special game larder, though often birds are hung with the meat.

If lack of space forbids all these compartments, it is often possible to fix up a small portable meat-safe for fish or game outside the larder.

Where there is only one larder for everything, it is essential that either the milk, butter, and delicately flavoured foods should be kept elsewhere, or that fish, especially herrings and such oily varieties, apples, onions, strongly flavoured cheese, celery, leeks, etc., should be banished. If this is not done the result will be disastrous, and even dangerous, if there is an invalid or infant depending for nourishment on a supply of wholesome milk.