Cooked green foods and mushes are neither wholesome foods for chickens or pet animals. Natural food is dry, and animals which are fed on dry food produce a better quality of milk, eggs and flesh than animals which are fed upon slops. DISHWASHING. Dishwashing is a work which takes up so much time in every household, that it is a subject which should receive some attention. The housekeeper who serves a considerable amount of raw food saves much time and strength by relieving herself of greasy dishes and saucepans. Scrape off the fragments from plates and utensils and prepare one basin with hot soapsuds and another with rinsing water of clear hot or cold water. People whose time is valuable can save much work by placing the dishes from the drain-board upside down on a shelf prepared from wooden slats, or set them in a wire basket and let them dry without wiping. If the dishes are not washed immediately after each meal, place the silverware and knives in a high bowl or quart measure and let them soak in hot or cold water. Remove all foods from metallic utensils immediately after the meal is over. Never allow metallic spoons to stand in fruit sauce, salt or in any kind of prepared food. Acids dissolve metal and in this way may produce poisoning. In contagious diseases all dishes should be sterilized. Burn up all particles of left-over food, put the dishes into a narrow pail and boil with plenty of water and soda for an hour or longer. DISINFECTION OF EXCRETA. Use solutions of carbolic acid or chloride of lime. Mix with equal quantities of the excreta and allow it to stand for several hours before it is disposed of. WHITEWASH FOR WOODWORK. Soak one-fourth of a pound of glue in cold water over night. Dissolve some lime with cold water, add a few handsful of salt. Heat the glue until it is dissolved and add to one bucket of whitewash. This makes a smooth and healthy paint. Use for rough or smooth woodwork, twice per year in laundry, basement or cellar or pantry. INDEX PART I. CHAPTER II. STUDY OF FOODS. Apples, 27 Almonds, 21 Asparagus, 19 Apricots, 26 Boiled Milk, 35 Berries, 25 Blackberries, 26 Bananas, 27 Bread, 41 Brazil Nuts, 21 Beans (dried), 18 Beans (green), 18 Barley, 31 Cereals, 29 Cabbage, 19 Cauliflower, 19 Celery, 19 Carrots and Parsnips, 19 Corn, 20 Cucumbers, 21 Chestnuts, 22 Cherries, 26 Cranberries, 29 Compotes or stewed fruits, 28 Cheese, 32 Certified Milk, 35 Cream, 35 Cocoanuts, 22 Desserts, 40 Dates, 29 Eggs, 32 Fish, 34 Fats, 37 Fruits, 23 Fruit Jellies, 28 Figs, 29 Grapes, 24 Grapefruit, 27 Hazelnuts, 22 Lentils, 18 Lemons, 27 Lettuce, 21 Limes, 27 Legumes, 18 Muffins, 41 Meat, 32 Muskmelon, 29 Milk, 34 Nuts, 24