A polished metal tea-pot is preferable to one of earthenware; because the earthen pot retains the heat only one-eighth of the time that a silver or polished metal pot will; consequently, the latter will best _draw_ the tea. A German saucepan is best adapted for boiling milk in: this is a saucepan glazed with white earthenware, instead of being tinned in the usual manner; the glaze prevents the tendency to burn, which, it is well known, milk possesses. A stewpan, made as the German saucepan, is preferable to a metal preserving-pan; simple washing keeps it sweet and clean, and neither color nor flavor can by any chance be communicated to the article boiled in it. Ornamental furniture, inlaid with brass or buhl, should not be placed very near the fire, as the metal when it becomes warm expands, and, being then too large for the space in which it was laid, starts from the wood. "German silver" will not rust; but it does not contain a particle of silver, it being only white copper. If left in vinegar, or any acid mixture, it will become coated with verdigris. Salt should never be left in silver cellars, else the metal will be much injured. 86. _To clean Glasses._--Glasses should be first washed in warm clean soap-suds, and rinsed in fresh cold water; wipe off the wet with one cloth, and finish them with another. 87. _Cleaning Decanters._--Those encrusted with dregs of port wine, can be readily freed from stain by washing them with the refuse of the teapot, leaves and all. Dip the decanter into a vessel containing warm water, to prevent the hot tea-leaves from cracking the glass, then empty the teapot into the decanter, and shake it well. The _tannin_ of the tea has a chemical affinity for the _crust_ on the glass. 88. _To clean Decanters._--Put into them broken egg-shells, pieces of coarse brown or blotting paper, with pearlash, and nearly fill them with lukewarm water; shake them well for a few minutes, or, if very dirty, leave them for some hours, when rinse the decanters with cold water. The settlement of the crust of wine in decanters, may be best prevented by rinsing at night, with cold water, all the decanters used during the day. To clean the outer work of decanters, rub it with a damp sponge dipped in whiting; then brush it well, rinse the vessel in cold water, drain, and finish with a fine dry cloth. 89. _To remove Crust from Glass._--It often happens that glass vessels used for flowers and other purposes, receive an unsightly crust hard to be removed by scouring. The best method is to wash it with a little diluted spirit of salts, which will soon loosen it. 90. _To cleanse Bottles._--To cleanse bottles with bad smells, put into them pieces of blotting or brown paper, and fill up with water; shake the bottles, and leave them for a day or two, when, if they be not sweetened, repeat the process, and rinse with pure water.