Some dish washers work on the plan of revolving the dishes in the water, some in forcing the water over the dishes, and others by agitation of both dishes and water. [Illustration: FIG. 119-_a_. Small dish-washer for household use.] Keep the pan washed clean. Keep all bearings properly oiled. Have the machine dry when not in use. There is least breakage in the washers which hold the dishes stationary (Figs. 119,-_a_,-_b_ and-_c_). One type of dish-washer has no motor; the force of the running water washes the dishes. This can only be used where the water supply is abundant and under considerable pressure. The washers equipped with paddles for throwing the water over the dishes use about a dishpanful of water for washing the dishes, and as much more for scalding and rinsing them. When well scalded in the dish-washer, the dishes will dry if the cover to the washer is left open. [Illustration: FIG. 119-_b_. Walker dish-washer.] =214. Dish Dryer.= There is a number of dish dryers on the market which hold the dishes separate from each other. Into these dryers, boiling hot water is poured, over the dishes. There is provision for the water being drained away immediately, and the heat it imparts to the dishes dries them. (Fig. 119-_c_.) =215. Cleaning Silver.= Silver can be cleaned in an aluminum pan filled with water and soda. There are silver cleaners which are merely aluminum pans with which come directions for proportioning the soda and the water. A mixture of salt and baking soda is sometimes used, combined with a piece of zinc in an aluminum pan. The salt, soda, zinc and silver are put into the aluminum pan and set on the stove. The action of the salt and soda on the metals produces an electrolytic action which brightens the silver. Do not use this method of cleaning on gray or colored silver. [Illustration: FIG. 119-_c_. Tray for holding dishes.] [Illustration: FIG. 120. Water bath canner.] =216. Canners.= Canners are devices for sterilizing fruit and other food which is being canned. The wash-boiler type consists of a boiler or kettle with a rack in the bottom to raise the jars an inch or so from its bottom to prevent the cracking of the jars. It has a cover to keep the heat uniform. The water in the canner must entirely cover the jar. This is usually called a water bath, as the jars must be completely submerged in the water (Figs. 120 and 120-_a_). [Illustration: FIG. 120-_a_. Small canning outfit.]