If we consider the machines used in the kitchen for cleaning purposes, a considerable list can be made, but the gas and oil stove and fireless cooker should not be forgotten, since they accomplish cleaning in a negative way, for they eliminate the dirt and ashes of the old-fashioned coal-range. Then, too, the automatic gas water-heater, and also the oil water-heater, give the best material for cleaning that is known to mankind—hot water. But as electricity becomes more available we have the electric stove and the electric water-heater, which is superior to the gas and oil heater, as far as labor-saving is considered. Then there is the electric dish-washer, which performs all the washing, rinsing, and drying operations. The dishes and other tableware are securely held in removable racks while being washed, thus preventing breakage. When not in operation this dish-washer can be used as a white-enamel-topped kitchen-table. One must not forget the electric silver-polisher and knife-grinder and other smaller instruments for cleaning that can be operated by a small motor. _Machines for the Preparation of Foods_ Machines of this kind include a great variety of small inventions intended to safely store the food, prepare it for cooking, and cook it. There is the small electric refrigerator, the thermonor which keeps foods chilled by evaporation of water, the ordinary ice-box, with its special door to put ice in from the outside, the special receiving-box in the wall into which the milkman can place his milk-bottles in the morning or the butcher his meat. Then for the small house is the very important kitchen-cabinet, with its special place for the keeping of flour, sugar, dish-pans, and a hundred other things that are needed to be handy at the time of preparing the food. Electrically operated coffee-grinders, meat-choppers, bread-mixers, egg-beaters, toasters, coffee-percolators, chafing-dishes, samovars, frying-pans, teakettles, radiant grilles, and other similar devices are but a few suggestions of the multitude of inventions actually on the market and found practical as labor-saving machines. Why should one sweat at the brow on a hot summer day freezing the ice-cream when an electrically driven motor can do the same work at the cost of a few cents? Why should one swelter in the hot kitchen during the jam and jelly making season when an electric fan can give the necessary cooling breeze, and the electric stove apply the heat more to what it is cooking than to the surrounding atmosphere? Of course the answer is that the cost of such equipment is too high, but we are gradually learning how to make these articles cheaper, and also learning how much energy they save us. Old traditions are breaking down in the kitchen, and the new machines are accepted more readily than they used to be. No longer does the younger generation think that what was good enough for father or mother is good enough for it.