Paradise, indeed, to the housekeeper, is the hotel that has its reserve-linen closet, where, in case of accident in the laundry, she may find linen to put the rooms in order. On the other hand, how very discouraging it is where there is only one set of linen for the beds and the maids must wait until the linen is back from the laundry before they can put the rooms in order. In such hotels, the housekeeper spends much of her time running to and from the laundry. When a new linen-woman is installed in the linen-room, the housekeeper should write out all the details of the duties required of her, regardless of any previous experience she may claim to have had. CARE OF TABLE-LINEN. A table-cloth should be long enough to hang over the table, at least eighteen inches on all sides. Pattern cloths are prettier than the piece-linen. They are more expensive, but it pays to buy the best for hotel use. Linen, to have sufficient body to wear well, should have a certain weight to the square inch. Table-linen should weigh at least four and one-half ounces to the square yard. All pattern-cloths have the napkins to match. The napkins and table-cloths should have a tiny, narrow hem. They are best hemmed by hand, but this can not be thought of for hotels. It takes the same amount of money to purchase the unbleached linen as it does to buy the bleached. The Irish bleached linen is of a more snowy whiteness than that of Germany. This is owing to the climate of Ireland, which is particularly adapted by sunshine and rain for natural bleaching. _Table-Linen Most Important._ The table-linen is more important than the bed-linen, and should receive the first consideration in the laundry. It should be carefully counted and sorted by the linen-woman at night, after dinner, and should be ready for the laundryman who must rise very early in the morning in order to have the table-linen ready for the laundry-maids that come on duty at seven o'clock. A table-cloth should be folded lengthwise twice, then doubled, putting both ends together, then folded, and it will be ready for the shelf. Napkins should be put through the mangle three times and left without folding, so the linen-woman can easily sort them. _Removing Stains._ Fruit-stains in linen may be removed by pouring boiling water through the stained spot. Lemon juice and salt will remove iron-rust. Tea, coffee, chocolate, and fruit-stains should be removed as soon as possible by pouring boiling water over them. After fruit-stains have been washed a few times in soapsuds, they become as firmly fixed in the linen as though they were dyed there, and can only be removed by a bleaching process. A good bleach can be made by taking one pint of boiling water to one teaspoonful of oxalic acid and one teaspoonful of ammonia. One teacupful of ammonia to a wash will keep the table-linen white.