The silver comes next, careful washing obviating the necessity for cleaning oftener than once a month. Knives, forks, and spoons, which were separated into piles when taken from the table, are washed first, then the other pieces in use, in hot white soapsuds with a little ammonia, rinsed with clear scalding water, dried with a soft towel, one at a time, and rubbed vigorously, when all are done, with chamois or Canton flannel. Egg or vegetable stains can be removed with wet salt, black marks with ammonia and whiting. Only enough silver to supply the family use is kept out; the handsome jelly bowls, cream jugs, etc., are wrapped in white tissue paper, placed with a small piece of gum camphor in labeled Canton flannel bags, closing with double draw strings, and are then locked away in a trunk or a flannel-lined box with a close-fitting lid. If put away clean and bright, as they should be, they retain their luster and only need polishing once a year. When the regular silver-cleaning day comes around, wash and dry the silver in the prescribed way, and rub with sifted whiting wet with alcohol, leaving no part untouched, and allow to dry on. When all the pieces have been treated thus, rub with a flannel cloth and polish with a silver brush. Regular brushes are made for this purpose and are invaluable in getting into the ornamental work. Never make the mistake of applying a tooth or nail brush, which will surely scratch and mar the fine surface. Most silver polishes are made of chalk prepared in different ways, but beware of the one which cleans too quickly: it is liable to remove the silver with the tarnish. Silver must not be allowed to become badly stained, thus necessitating hard rubbing and additional wear and tear.