This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
The necessary cleaning-tools for a kitchen, aside from those used for dishes and the sink, are broom, dust-pan and short broom, scrubbing-brush, floor-cloths and other cleaning cloths. Get a well-made broom, not too heavy. The dustpan should have a strip across it in front of the handle to keep dust from flying back. Hemmed cheesecloth squares make the best dusters for general use. Coarse, loose-woven stuff is best for floor-cloths, soft cloths for paint. The scrubbing-brush should be of a size and shape to be easily grasped by the hand that is to wield it.
A dust-mop is convenient. "Dustless" mops and dusters are treated with a chemical which makes dust cling to them instead of flying about. Avoid wet mopping if possible. A wet mop is hard to dry and to keep clean. A long-handled dust-pan saves stooping. The housewife or houseworker should have labor-saving tools as well as the farmer, the mechanic, or the business man. A vacuum cleaner does the work of brushes, brooms, and cloths, and does it better, because it draws out and sucks up dust, scraps, and loose stuff. Although of especial value in rooms containing draperies, stuffed furniture, and carpets, its service is desirable in a kitchen, where dust should not be raised.
Friction. Abrasives. - Brushes and cloths produce friction, which is necessary for removing spots and dirt that sticks or is ingrained. Powdered minerals, such as whiting, bath brick, rottenstone, sand, and various silicious materials, increase friction and in some cases give polish.