additional wear and tear.



HOW TO WASH CHINA

China washing requires a pan nearly full of water of a temperature not
uncomfortable to the hand, beaten into a good suds with a soap shaker.
Very hot water, or a sudden change from cold to hot, is apt to crack
the fine glaze. Use a dish mop for the cleanest dishes, and, beginning
with the cups and saucers, and placing only a few in the pan at a time,
wash quickly without allowing to soak, rinse in water a little hotter
than the first, and wipe until perfectly dry and shiny. Pouring hot
water over china and leaving it to drain itself dry may save time, but
it will be at the expense of the polish. Spread the dishes out on the
table to cool--piling them while hot injures the glaze--and put away
the first washing before commencing on the heavy, greasy things. The
washing water must be changed as soon as a greasy scum collects around
the sides of the pan.



CARE OF KNIVES

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