When highly flavored foods of any sort must be kept in a refrigerator they should either be closely covered--which is not always possible or desirable--or put in a chamber by themselves. Butter should not be suffered to remain in the wooden boxes or plates on which it is often sent home; lettuce and greens should either be washed before they are put away or wrapped in clean paper. Lettuce is best rinsed and then done up in a clean cloth before it is laid near the ice. When canned goods of any sort are opened they should at once be turned from the tin. They will keep indefinitely in the can while this is sealed, but as soon as the air gets at the contents a chemical change is wrought by the contact of the fluid and the tin and the food soon becomes affected and a positive menace to health. The housekeeper should always have in her stock a number of small bowls or dishes into which to turn the fruit, vegetables, etc., which have been sent home to her in a can. A wire meat-safe is an important item to have in the pantry, when there is room for such a convenience. Lacking this space, the dweller in flats achieves a compromise by a box built outside of her kitchen window, covered on top with oilcloth or other water-proof material, that the contents may be kept dry. According to the exposure of the window to the sun, the sides of the box may either be of wire netting or solid wood. In length the box matches the width of the window and is usually high enough to allow of two shelves. In this improvised outdoor pantry can be kept in cool weather many articles which would otherwise crowd the refrigerator unduly and would perhaps wither or spoil in the warm kitchen or pantry. Every convenience she can lay her hands on the housekeeper is within her rights in securing. When it is worth while it pays for itself in sparing her busy hands and feet, in easing the tire of her overworked back. On her floor she should have linoleum, as it is easier to keep clean than the bare boards, more sanitary and more convenient than rugs. The study of how to arrange her kitchen so as to save herself steps is one of the first things the new housekeeper should undertake. The table should stand near the sink and not too far from the stove; the utensils most frequently in service should be hung on a row of hooks close at hand or be ranged on a couple of shelves above the table. Here, too, should be such articles of seasoning, etc., as are in constant demand--the salt-box, the pepper-cruet, the vinegar-bottle, the flour-dredger, and the like. The bread-box and bread-board should be near the table on which the loaf is to be sliced; the bread-knife should be close by.