Take care that the water boils, and that the urn-heater is red-hot; then, in the first place, dust the urn, and put the boiling water into it, before you put in the heater; and, to prevent giving an unpleasant taste, or spoiling the boiling water by dust, or particles of the hot iron, (which may rub off the heater as you are putting it into its place,) be careful to put on the round rim, or ring, before you put in the red-hot heater; and be sure, also, to avoid pouring any water into the place where the heater goes; otherwise, when the iron is put in, the steam may fly up in your face, and scald you seriously. Taking the urn up into the parlor or drawing-room, is the housemaid's business; and she should not forget the rug to place it on, or the heat issuing from it will certainly spoil the polished table: and it is also the housemaid's business to empty the urn when done with, which she must be careful to turn upside down, to drain. 994. _Taking care of the Fire._--The cookmaid's last duties of the day, are--to take great care that the kitchen fire is so nearly out, as to be quite safe; and that nothing is left hanging before the fire-place; then she must see that the kitchen windows and shutters are fastened, and lock and bolt all the doors and windows that have not been fastened earlier in the evening. 995. _Cleaning Knives, Forks, &c._--If a lad or man-servant is kept, he cleans the steel knives and forks, as well as the shoes and boots; and also brushes the gentlemen's clothes: but, in that large number of families who keep no boy nor man, it becomes the business of the cookmaid to clean the steel knives and forks. [See the best manner of preparing the knife-board, &c., in another part of this book.] 996. _Care of Table-Knives._--Be careful to keep a good edge to your knives, and do your utmost to preserve them from notches, especially the carving-knife, otherwise a hot joint may get cold while the knife has to be sent from table to be sharpened. A keen edge may be given by cleaning alone, if care be taken, in passing the knife from you, not to let the edge lean on the board, but, in drawing it towards you, to lean with a little pressure on the edge. The knives which are not in daily use, should, after being wiped with a dry cloth, be put into the cases, or wrapped in very dry brown paper, and so placed as not to touch each other, the same way as the cutlers keep them. Great care should be taken that the place in which they are put is perfectly dry--as all articles made of steel have a tendency to contract rust, that metal having the property of extracting damp from the atmosphere, or from anything moist near to it. If the ivory handles of the knives and forks get stained, or become discolored, mix a table-spoonful of water with a few drops of spirits of salt--rub it well on with a little bit of clean rag--wash it off with cold water--and wipe them perfectly dry.