"A place for everything, and everything in its place " is a motto to be followed in the kitchen more than in any other part of the house ; for there are so many utensils, dishes, etc., that confusion is certain to reign supreme unless order is the first thought all day and every day. But even if the worker is careful, there should be one day set apart for general cleaning and putting in order of everything pertaining to the room. The entire woodwork should be cleaned at least once a month, and around the tubs and wherever the strain of the work is the greatest it should be cleaned every week.

The sink requires special attention. Wash it daily with soap and water, always giving a final rinse with scalding water. Set a regular time for this cleaning, just after the dinner work is out of the way being obviously the most convenient. The drain pipe of the sink should be carefully cleansed once every ten days with washing soda. To prepare a cleansing agent for this purpose, pour three quarts of boiling water on a pound of washing soda, and when the latter is dissolved, bottle for use. Pour a pint of this liquid down the drain-pipe when it needs purifying; the soda unites with the grease and keeps the pipe free from deposits.

Tinware, granite-ware and frying pans will need frequent scouring, and nothing is of greater comfort in the kitchen for this work than a generous supply of Sapolio. Bristol brick may be used for this purpose, but scarcely with as admirable results for the labor expended. Woodenware that has been washed should never be dried before the fire, as the wood will warp and crack when thus exposed to the heat. Steel knives should be brightened with Sapolio. The refrigerator should be carefully cleansed throughout once a week and a wire run through the drain pipe to dislodge anything that may have dropped into it. It is very unwise to have this pipe connected with the sewer or the drain of the house, as such an arrangement offers a constant menace to the health of the household. The range or stove should be cleaned once a fortnight, all the flues being swept out, the top of the oven brushed off, and the stove pipe sharply tapped to loosen any soot that may have formed.

Above all, the kitchen should be plentifully supplied with towels. There should be three kinds : some of crash for the hands, which can be made to go over a roller; some of soft crash for dishes and kitchen implements generally ; and some of unbleached cotton for use about the range in lifting hot utensils. These cotton towels are much more convenient than the padded holders commonly in use, as they can be easily washed, and the heated dishes can be handled much more safely with them.