Bone-, wood-, or pearl-handled knives should never go into the dishpan, but be stood, blade down, in a pitcher containing a little water and soda, the blades having first been wiped off with paper, and left till everything else is done. They are then washed singly with clean suds, special care being bestowed upon the juncture of the blade with the handle, rinsed, and dried immediately. If stained, rub with half of a potato or with a cork dipped in powdered pumice stone, wipe dry, wash, and polish with a little bath brick or sapolio. Clean carving knives and forks in the same way, going around the joinings with a rag-covered skewer. Spots can be removed from ivory handles with tripoli mixed with sweet oil; from mother-of-pearl with sifted whiting and alcohol, which is washed off and followed with a polishing with dry whiting and a flannel cloth. Cover rusted knife blades with sweet oil, rub in well, and leave for forty-eight hours, then rub with slaked lime. Britannia, pewter, and block tin in table use are polished the same as silver.