_The Preparation._--For the work of dish washing, first get yourself ready. Put on an apron, preferably one with a bib. If your sleeves are long, either turn them back or cover them with half-sleeves which button tightly round the wrist. Next put away all food. Then prepare the dishes. Gather the glass together. Empty the tumblers which have contained water, but fill with water those which have contained milk. Collect the cups and saucers, emptying the cups and rinsing out dregs or tea leaves. Scrape the plates thoroughly with a spoon, not with a knife, and pile each kind together. If there is much gravy or sauce upon them, rub them off quickly with a discarded crust or a celery stalk. Put the silver into a bowl or pitcher and pour water upon it. Platters should be scraped like the plates. Fill cream pitchers, gravy boats and vegetable dishes with water. All this preparation is not old-maidishness and a waste of time. It saves time, and dishes, and disgust. _The Process._--When the dishes have been made ready for washing, pour a generous supply of hot water into the dishpan. Put into it a little borax, or a larger supply if the water is hard. Lay in two or three glasses. They should be put in edge first, wet inside and out at the same moment, and not laid close enough to touch each other. Take them out one at a time and immediately wipe them dry and bright. They become streaked if allowed to drain. Replace those taken out with others to be washed. Set the wiped glasses in a space prepared for them on a shelf or table, or if there is little room in the pantry put them on a tray which can be carried at once to the cupboard. After the glasses, wash and wipe any other glass which is not greasy, but leave anything which is until after soap has been put into the water. Neither the glass nor any of the dishes should be touched with one's bare hand after it is lifted from the water, but should be held always with the cloth, wiped and polished with the cloth and set down at last with a hand still covered. When the glass is finished, put soap into the water with the aid of a soap shaker or any other contrivance which prevents the soap from lying in the water or from being stuck on a fork. Make good suds, but not strong suds, for this injures colour and gilding.