Use the lower shelves for such supplies as are frequently drawn upon, and the upper ones for those stores which are used the least. On the upper shelves there may also be kept such kitchen utensils as may be required to replace those which become worthless,—such as bowls and cups, saucepans, etc., which a wise housekeeper will always keep in reserve. If flour be kept in a barrel in the storeroom, there should be a strong rack, a few inches from the floor (as recommended for the pantry), on which to place the barrel; the idea being to get a free circulation of air under the barrel and prevent dampness. Such groceries as molasses, granulated sugar, vinegar, wine, cider, washing-soda, etc., may be kept on the floor. A strip of wood into which are screwed half a dozen or more hooks, may be fastened on one side of the room, and on it can be hung the brushes, brooms, etc., required to replace those which become worn out. Following is a list of supplies which should be kept in the storeroom. In sections of the country where such articles as shrimp and lobster can always be found fresh it will not be necessary to use canned goods. Again, in those places where fish and oysters are never found fresh, it is well, on account of the saving in cost, to buy them by the quantity, as one would buy canned peas, tomatoes, mushrooms, etc. In some parts of the country the people depend almost wholly upon condensed milk rather than upon the fresh fluid. If canned milk must be used, a considerable saving can be made by buying a large quantity at one time. Then, too, if one be so placed that it would not be possible to obtain an extra quantity of milk in an emergency, it will be well to keep a few cans of condensed milk on hand. Time and money will be saved by purchasing by the dozen such canned goods as peas, tomatoes, mushrooms, peaches, apricots, as well as gelatine, etc. Soap and Sapolio, candles and starch, all should be bought by the box. It is well to have peas of two qualities,—the small French peas for use as a vegetable, and the larger and cheaper kind for making soups and purées. Truffles, caviare, sardines, anchovies in various forms, and a few other things, are luxuries in which many housekeepers never indulge; and in any case a small can or bottle is all that one will require in a storeroom, provided one lives in or near a large city where such articles can be obtained. In the list of supplies which follows these remarks are mentioned many things not actually essential, but which are very useful in giving variety to the fare. It may surprise some readers that dried or smoked fish, ham, bacon, salt pork, brown soap, and some other articles are not included in the list. The reason is, that they have moisture or a strong odor, two things to be avoided in a storeroom where delicate groceries are kept. A cold room where there is a free circulation of air is a better place for them.