82. _To clean Knives and Forks._--Hold the knives straightly on the board, and pass them backward and forward in as straight a line as possible. Forks should be cleaned with a stick covered with buff-leather, and finished with a brush. The best article for cleaning is the powder of the well-known Flanders bricks. 83. _Of Knife-boards._--A knife-board properly made, should consist of an inch-deal-board, five feet long, with a hole at one end by which it is to be hung up when not in use. At this end, the left hand, and close to the front edge, should be fastened a stiff brush for cleaning forks. At the other end should be a box, with the open end towards the hand, and a sliding lid; this should contain a bath-brick, leathers for forks, &c., so that the materials for cleaning may be shut in and hung up with the board. Or, cover a smooth board free from knots, with thick buff-leather, on which spread, the thickness of a shilling, the following paste:--emery, one ounce; crocus, three ounces; mixed with lard or sweet oil. This composition will not only improve the polish, but also the edges of the knives. 84. _To re-fasten the loose handles of Knives and Forks._--Make a cement of common brick-dust and rosin, melted together. Seal-engravers understand this receipt. 85. _Metal Kettles and other Vessels._--The crust on boilers and kettles arises from the hardness of the water boiled in them. Its formation may be prevented by keeping in the vessel a marble, or a potato tied in a piece of linen. Tin-plate vessels are cleanly and convenient; but, unless carefully dried after washing, they will soon rust in holes. Iron coal-scoops are liable to rust from the damp of the coals. If cold water be thrown on cast-iron when hot (as the back of a grate), it will crack. Cast-iron articles are brittle, and cannot be repaired. The tinning of copper-saucepans should be kept perfect, clean, and dry: in which case they may be used with safety. Copper pans, _if put away damp_, will become coated with poisonous crust, or verdigris, as will also a boiling-copper, if left wet. When used for cooking, and not properly cleaned, copper vessels have occasioned death to persons partaking of soup which had been warmed in a pan infected with verdigris. Untinned copper or brass vessels are at all times dangerous: it is absurd to suppose, that if the copper or brass pan be scoured bright and clean, there is little or no danger, for this makes but a trifling difference; such vessels for culinary purposes ought to be banished for ever from the kitchen. A polished silver or brass tea-urn will keep the water hotter than one of a dull brown color, such as is most commonly used. The more of the surface of a kettle that is polished, the sooner will water boil in it, as the part coated with soot drives off rather than retains heat.