delay and unpleasant feeling is often caused by the late arrival of a consignment of dirty dishes which should have reached the kitchen an hour or two before. The carelessness of those in charge of the ward dishes results in upsetting the arrangements of the other work of the kitchen, the maids who had finished their task having to gather together their dishwashing utensils and begin over again. To require that the delinquents assume the responsibility of washing all dishes not sent to the kitchen at the proper time will do much to prevent the repetition of this unpleasant occurrence. [Sidenote: Dishcloths and Towels] Much care needs to be used in the handling of dishcloths and towels. Plenty of towels should be provided, and dishcloths should be washed and scalded after each meal. It is impossible to have clean, shining dishes if these are not kept thoroughly clean. The tendency for kitchen towels to disappear may be overcome by the housekeeper requiring each maid to state the number necessary for her work, supplying them, insisting that each put her special mark on her own towels, and requiring that the old towels be produced before new ones will be given out. [Sidenote: The Chief Kitchen employee] In selecting a chief employee who will be responsible for the direction of the details of the work, and for the care of the kitchen and the other rooms in her department, several points need to be considered. She should not only be familiar with methods of preparation and cooking, proper carving and serving of food, but she should know how to keep herself neat during the process. Neatness and cleanliness about the person of the workers in the kitchen is fully as essential as neatness in the care of the room and utensils. In fact, one who is not neat in person cannot be trusted to observe the rules of cleanliness anywhere. “Doing” is dependent on “being,” here as elsewhere. [Sidenote: Training Needed]