The laundryman should rise early and have the first washing from the extractor before the laundrygirls make their appearance, which is usually at seven o 'clock. The table-linen should receive the first attention. It is the least soiled, the most expensive, and it may be needed before the bed-linen. The napkins and table-cloths should not remain long after they are shaken out. They will have a finer gloss if they are mangled immediately after being taken from the extractor. One reason that linen gets that dirty brown color is because it has not been properly rinsed before adding the blueing. The soap should be thoroughly rinsed from the linen before the blueing is put in the washer. How many hotel laundries send the linen to the linen-room damp and steaming and smelling of soap? Is it any wonder that the linen is soon full of holes and worn out? Two tablespoonfuls of kerosene in a washing will greatly aid in cleansing, though more soap must be used in this case. In many laundries, there is not sufficient help. There should be at least two girls employed to shake out and two at the mangles, in a 200-room house. Where there is bundle-washing it will require even more help than this. The kitchen-linen should be washed by hand on the board and not put in the washer. The housekeeper should be allowed plenty of help to properly do the work. _Bleaching Linens._ When clothes have become yellow by the use of impure water or any other cause, the snowy whiteness must be restored by a bleaching process. Chloride of lime and oxalic acid are powerful agents, and, if not quickly removed from the fabric, they will corrode and do much injury to the linen. Turpentine has some power as a bleacher as also has borax. Blueing will aid in keeping the clothes white, but do not use too much. There are a variety of blueings to be had. The indigo blue is the best. Starch will greatly aid in keeping clothes clean. It is made mostly from rice, wheat, corn, or potatoes. Only a little starch should be used with delicate fabrics. They should be no stiffer than when they are new. The starch should be completely dissolved in cold water before adding the boiling water. Stir the starch constantly while the boiling water is being poured in. A few things may be put in to give a gloss, and to make the iron run smooth; among them are paraffine, lard, kerosene, and gum arabic. _How to Iron._ Before commencing to iron, have ready a bowl of water and a cloth for smoothing wrinkles and rubbing away any soot or spots that may get on the garment. Have a piece of paraffine tied in a cloth to rub over the iron, and a knife for scraping any starch from the iron that may stick to it in the process of ironing.