"Pardon me Fillmore! If at this point I interrupt you, with a question which I wish to preface with this remark! In the estimation of most women, well-kept hands, are considered as a rule, to indicate the measure of the owners refinement. According to my judgment, there is nothing which so quickly destroys the contour and suppleness of the hands, and that much prized, white, velvety smoothness of skin, as dishwashing. As a matter of fact, the woman's self-respect is involved in the loss. For this reason, I believe women dislike that disagreeable part of housework more than any other. Premising that my theory is true, how can you manage this matter at Solaris, in order to avoid trouble?" "I accept your question as a welcome interruption! It gives me a chance to tell you more about our kitchen work, which I feel sure will interest you greatly! "For reasons which I shall state presently, our women workers do not desire to avoid frequent six-hour details as dishwashers at the restaurant. By our new methods, the task is easily and quickly accomplished. "The washers are not required to put their hands into hot or cold water during the process. Traveling carriers on either side of the dining rooms, run to and from the kitchen. In one, the food comes to the tables, in response to phone orders from the waiter. In the other, the dishes are returned to the kitchen. There, the washers scrape the bones and rejected food into the waiting barrels. These barrels when filled, go to the feeding yards of the pigs and poultry. "The dishes, after being scraped, are then placed in the washing machine. This machine, run by electric power, is a wide, deep, round-bottomed trough, built in a circle twenty feet in diameter. Along the bottom of this trough, is a moving track, which travels slowly around the circle with its train of metal carriers. On these carriers are placed the dishes as they come from the hands of the scrapers. When the carrier thus laden commences its circular journey, the dishes--placed well apart--are subjected to dashing jets of warm, soapy water, and then to more torrential jets of hot, and very hot pure water. "Comfortably seated, at convenient points around the machine, the washers control the force and quantity of the water jets, and whenever necessary, assist the cleansing process with their long-handled swabs. When this process is finished, the dishes arrive at the drying boards, so hot that by the time the wipers with their thick towels have placed them in the racks where they belong, all are perfectly clean and dry.