Dishwashing, that bugbear of every household, is not less a task in a hospital than elsewhere. In fact, it forms a very large part of the work of the institutional kitchens. The use of mechanical dishwashers has not yet become general, and it is doubtful if any but the largest institutions will deem it necessary to adopt them. Those who have had experience with them as a rule find them satisfactory, and comment especially on the saving in breakage and time. Provision ought to be in every hospital kitchen for handling dishes in large quantities and the adoption of a routine method of dishwashing will do much to prevent confusion and simplify the task. If each floor has its own kitchen and diet kitchen where the ward dishes can be washed and kept, the labor in the kitchen will be greatly reduced and fewer servants in that department will be necessary; and this is perhaps the better way. The frequent handling of dishes that is necessary, when the supply for the whole household has to be sent to and from the main kitchen three times a day, adds greatly to the breakage, and results in increased labor and loss of time. But in this matter, as in many other lines of hospital work, the housekeeper’s methods are modified by the construction of the hospital. If no facilities are provided on each floor for washing the dishes, there is no alternative but to send them to the main kitchen to be handled there. The real work there may be greatly facilitated if in cleaning and packing the trays, care has been exercised in separating the different articles. The silver should be collected on one tray, the fragments placed by themselves on another, the dishes carefully scraped and packed, the tray-cloths shaken and folded together. The maid in the kitchen receives them from the dumb waiter as they are sent from the different wards. The silver and glass and delicate china should be placed together to be washed first, the heavier china and greasy dishes on a separate table, and when all are collected the washing begins. The water for the glass and fine china should not be too hot, and these should be finished and put away before the washing of the silver is begun. But few servants can be trusted to properly handle delicate china and glassware without supervision, and the all too prevalent custom of piling a large draining dish full of delicate articles is the cause of constant breakage. A draining rack, constructed with grooves, and fitting on one edge of the sink, is a much appreciated convenience in many hospital kitchens. Every housekeeper has her own theories of proper dishwashing, and all are good if the result is clean dishes. The main point is to have a system of preparing the dishes for washing and adhering to it; without system the disorder and confusion in the kitchen when all the trays are sent in will disturb the most saintly individual. A limit to the time when dishes may be sent from the wards is also essential to methodical work. Much unnecessary