=Washing Fine China=: Never soak fine china, never wash it with scouring-soap, soap powder, nor yellow-resin soap. Unless very greasy clean with borax water. Wipe and scrape off as much soil as possible before washing. Have the water pleasantly warm—boiling water is ruinous. Rinse water should be a trifle hotter than the suds. Except in emergencies, never put on any sort of soap. Put only a few pieces at a time into the suds, wash, rinse, and stand to drain. Have a thick cloth on the draining-board—with very thin ware have another thick cloth over the pan bottom. Change suds as they grow dirty. Add hot water from time to time. Even temperature is the thing. Wipe with soft clean towels after draining well, but before the ware is dry. Wash things in sets; as dried lay a paper napkin between, and set away the pile upon something soft. Squares of Turkish toweling are excellent. Use a soft thick brush for relief or incised decorations or lace edges. Dip it lightly in powdered borax or white soapsuds and rub steadily but not too hard. Set things which have held milk, creams, thick soups, sauces, or gelatine compounds in clear warm water for three minutes, and rub away as much of what sticks to them as possible before putting them into the suds. Soap combined with milk or gelatine makes the water slimy, the ware sticky. Boiling water sets either milk or gelatine. If possible, rinse and wash things soiled with them as soon as empty. In wiping do not rub gilt borders—rather pat them dry. Burnish half yearly with a swab of sifted whiting tied in soft silk. Intricate gilding may have the whiting sifted on while damp and brushed off after drying. In storing keep sets and sizes together. Set things so they will not jostle nor clatter nor tip. Stand platters on edge in a special grooved shelf, the biggest at the back. If piled, put something between, less to save breakage than to prevent a possible chipping of glaze. Things bought in cases should be stored in them, the cases set in drawers or on low shelves. High setting invites dropping and ruinous breakage. =Ironstone and Majolica=: Wash in warm (not hot) suds, with a clean soft cloth, rinse in hotter water, and wipe almost immediately. Beware of chipping, beware also of cracking glaze by setting in heat or boiling water. Such ware is porous enough to take up grease and other things. Cracked or chipped dishes should not be used except to hold things like raw fruit, bread, sandwiches, or dry stores.