Dishes are usually washed in the order of greasiness, therefore the cups and saucers come next after the glass and after these any plates which are but slightly soiled. These cleaner dishes often need no rubbing with cloth or brush, but can be lifted out of the water and placed in a drainer or pan, the cups on their sides, the plates on edge. Rubbing, however gentle, at last wears off decoration. Dishes must never lie soaking in the dish-water because this also injures their decorations. A few of the same kind should be put in the water at a time, washed and immediately removed. This is the chief preventive of chipping and breaking, and it also allows room enough in the water for thorough washing. The silver is the next thing to wash. If the water has cooled by this time it should be changed, or if one has to be economical, it can be partially changed and more soap added. Usually the flat silver can all be put into the water at once, then washed a few pieces at a time and laid carefully in a drainer or pan. Some housewives prefer to wipe the silver, like the glasses, immediately from the dish-water, but as it has to be washed with soap, there is a good reason for rinsing it. Larger pieces of silver must be put in like the dishes, a piece or two at a time, to prevent dents and scratches. Next wash plates, never allowing small ones and large ones in the water together, then platters, vegetable dishes, milk pitchers, salad bowl and gravy boat, putting not more than one or two in the water at a time. As often as dishwater becomes cool or greasy, change it. This is a fixed rule for those who have an ample water supply. If however, it is necessary to be extremely economical with water, it is better to stint the dishwater than the rinsing water. There are two extreme ways of rinsing dishes and a middle way. One of the extremes is to immerse the dishes in a pan of hot water and wipe them therefrom. This is indeed cleanly but it takes much water and many towels. The other extreme is to arrange them in a drainer and either pour scalding water over them or immerse them for a moment in scalding water and then leave them to dry by their own heat which they do almost instantly. A zealous housewife finds it hard to believe that this is as good as wiping, but the smooth, shining dishes which result from it convince her. The middle way is to set the dishes in a drainer and pour scalding water over them as in the other case, but this time to complete the work by wiping each piece. They are so nearly dry that the wiping is but a small act, often little more than a keen inspection and a rub for good measure. Delicate china must not be rinsed with extremely hot water as a sudden change of temperature sometimes breaks it as it does glass.