For the invalid's tray use the prettiest china obtainable. In a private house there are always some choice and precious pieces - teacups, quaint silver pitchers and spoons, pretty plates, and delicate thin tumblers. These will be gladly placed at the disposal of the sick one, especially if the nurse will volunteer to be responsible for them.

To prepare a meal for an invalid after planning the food, the first necessary articles are a tray clean on both sides, a neat napkin to spread over it, and exquisitely clean dishes done by a servant known to be neat, or by one's self. It not infrequently happens, especially in houses in which the mistress leaves everything to the servants, and never goes into the kitchen, that dishes are washed in such surroundings of dirt, and wiped with such unclean towels, as to be dangerous for any one to use. It is therefore necessary for a nurse to understand about such matters, and to see to it that her patient's dishes are above suspicion. In fact, it is a dainty attention on her part to care entirely for the tray-dishes of her charge.

In some forms of disease it is absolutely necessary, in order to prevent contagion, that a nurse should attend altogether to the tray and dishes, for it would almost never occur that any member of a household would understand an effectual method of sterilization.

In a contagious disease everything that goes to the bedside - dishes, knives, forks, spoons, napkin, the tray itself - should be rendered sterile by boiling in water for half an hour, or by treatment with steam for a similar time, before any one, except the nurse, even touches them.

Nothing should be used in the way of linen or dishes that cannot be washed without spoiling; therefore fancy silk doilies and other similar furnishings are to be avoided.

When it is necessary to taste of food before giving it to a patient, take some into a separate dish, and use a separate spoon or fork; or, if it is a liquid, take out a little with a spoon into another spoon, being careful that the one used for tasting does not at any time touch the liquid.

Never touch the bowls of spoons, nor the inside of plates and cups, with the fingers, unless the hands are prepared by thorough cleansing for it. A nurse who understands antiseptic surgery, and knows how easily contagion is carried, will appreciate the necessity of these precautions. The hands should be washed after arranging a bed, using a handkerchief, arranging the hair - in fact, always before handling either food or dishes.

Food and drink should not be allowed to remain exposed to the air for any length of time. Most kinds of food are excellent media for micro-organisms to flourish in, and consequently the food, if it be such as might be eaten afterward, deteriorates.

Then, from an esthetic point of view, it is the height-of untidiness to allow a tray to remain in the sick-room any length of time after the meal has been eaten. It should be immediately removed with all traces of the meal, as should also fruit, glasses for water, lemonade, milk, etc., which may be used at different times during the day.

If the patient objects and wishes to have what is left for future use, assure him that it is near at hand, and being kept cool and clean for him. By punctually fulfilling promises made about such matters, he will very quickly learn to trust a nurse, not only in these, but in other things.

For decoration for a tray nothing should be used besides pretty china and flowers. A slender glass or silver vase with a blossom or two, or a delicate fern with a white or pink flower, are always suitable. It is well to use ferns and other fresh green decorations liberally, especially in winter. Green is always grateful to the sight, and sometimes a single spray will give pleasure to an invalid for hours.

Violets, roses, orchids, and all flowers that are dainty in themselves, are always in good taste, but a very few or a single blossom is all that is allowable. A big bouquet on a tray or an invalid's table is as out of place as a whole roast or a whole pudding. Flowers with strong odors or primary colors should be avoided, such, for instance, as marigolds, fleur de lis, and dahlias. They are handsome in a garden or a hall, but not at the bedside.

Little attentions in the way of ornamentation, and thoughtfulness as to an invalid's meal, are deeply appreciated. They show that an effort has been made to please, and to many sick ones the feeling that they are a constant care to those about them is a very oppressive one. It should be the pleasure of a good nurse to dispel such thoughts. It is the duty of every nurse to do so.

Variety for those who are sick (after they are out of danger, and waiting for strength to return) is just as necessary as for those who are well, and for the same reason - that is, to furnish the body with all those substances required for perfect nutrition. Many think that because a person is ill, or an invalid, he must be denied all things that are good, and fed upon such dishes as well persons generally abhor, like water gruel, thin oyster stews, and half-cooked cornstarch pudding.

It is curious how such an idea should have been lodged in the mind, but it is probably a relic of the old treatment in the days before antiseptic surgery and the modern practice of medicine. Now, as soon as a patient is out of danger, careful feeding with a variety of wholesome, perfectly cooked, nutritious food - of course, wisely administered as to quantity - is an essential part of the treatment, and constitutes nearly the whole cure in some forms of disease of the nervous system.

The body, depleted and exhausted by long-continued sickness, is without resources, and must draw from food (and, of course, air) all those substances needed for repair and the restoration of bodily vigor. To insure this, different kinds of food are required, for no single one, not even milk, contains everything needed.1 Fruits of various kinds, green salads and vegetables, fish, beef, and mutton should be used, as well as milk, eggs, chicken, and toast.