Telegram-herald., 1888-03-16
WOMAN AND HOME
Az uAAlsTlY 0esPIsEo OCCUPATION
NonasB insentoEs Domestic Life IA
J&p@N-D4Dx~roGs te flnisAte- Eaaes-
Tea sod Goa - nieE : Washing
fiks f@os-hstcaen IA tats.

hctel keeper sad ~but % wash dishes thor
oasaly aud ca 3ly znd carefully requires
selns qualities that are not always found in
6osnestics No cautious hoasrkeeper ~ill IN
trust her valuable china 70 tie care Il any
baf a vel tried, CAPABLE servant 1hs young
housskseper generally iinds this GUT after tas
pr.sttiest 81 she received as "a welding
present Is broken piece by pisos.
The general requirements Of good dish
washer are care in handling the ware, care IN
usins hot and clean water, care in securing
the parts that need Il, and care in drying
With clean towels You see there Is care ~
ouired at every step of the process A care
is dish washer can do more damage at one
washing than can be paid for with q months
wages
Perfect drying OF dishes after washing is
al important matter A slovenly ishwsshsr,
u-ing tepii water, and attempting TO dry
dishes bsfore they are thoroughly drained,
viii not only require many mora towels. but
VII fail 20 give that polish and finish that
mako cleanly washed dishes a thing Of besuty
and a JOY forever. The veteran dishvssher
will use water 50 hot that. after the dishes
are rinsed and drained a few moments, they
viii require very little drying.
"An ignorant dishwasher, il not watched,
viii dump LOT Of dishes promiscuously into
pan and run the risk Of breaking half 81
them. The proper way is. first TO scrape OF
al the food from the dishes. otherwise the
water will get dirty very soon and need TO be
often changed. Then let each piece be care
fully washed by itself, beginning with tho
glass and finer ware. Rinse thoroughly with
clean water, and be sure and use dry towels
10 finish with. The hotter the water used the
moro perfect will be the work
"IOok out for Enife handles. Many
beautiful set of ivory or rubber handles has
been spoiled by dirty dish water lany an
unhappy housekeeper has wept at the ruined
set of knives that might have been saved by
a spark of domestic intelligence.
~Look out for particles Of soap in the crew
fees, such as the corners Of cups. the handles.
o. around the rims, or in the tines of forks.
Eternal vigilance is the price of cleanliness.
Beware OF Changing crockery together. II
Is very brittle, and * cracks and chips easily.
Cow would statue of Apollo look with a
chip of tho end of his nosei The same prin-
ciple applies 10 dishes. lake tumbler or
goblet for instance. A chip out Of the rim
viii make a man miserable, TO say nothing Of
the tender mouth of a lady.
"Pie plates, pudding dishes, etc. in which
food has been baked, need careful soaking be-
fore they can be properly washed Sometimes
q little salt is necessary TO be put In the water
in order to remove stains.
"For the washing OF pots and kettles there
is a very handy article known as the wire
wash cloth. 1t is composed OF wire rings in
terlaced, and is much used among the Ger
mans. 1t is a very useful tool for securing,
but care must be exercised with tin vessels
because the wire may scour of the tin and
leave tho iron substratum exposed to rust.
"a dish washing machine was exhibited at
the Centennial, and similar machines are in
use in some parts OF the west, but ] know OF
but one in use in New York city. That one is
in largo restaurant in the Bowery, where
several barrels of dishes are washed every
day. The general plan Of the machine is a
succession OF vsts fillod with hot water,
through which rough belt is kept constantly
running In the first trough are placed
several revolving brushes The dishes are first
held up 10 the brushes until they are well
scrubbed. Then they are dropped, and the
belt carries them along from one trough to
another, until they come out at the end clean
and so hot that they 90 not require wipiDg.
Tho water in each trough can be drawn Off
independently of the others, and the water is
kept hot by steam, which also runs the
belts and the revolving brush. Two
hands keep the machine going, and
dishes may DO washed as fast as one hand
can hold them up to the revolving brush The
dishes come out ut the end OF the belt about
as fast one girl can take them OH and pile
them up. II there is no one present TO take
them of when finished they are dropped care
fully into trough below. When the attend
aats are careful they do their work well with
this machine When they are careless tho
work is badly done, but no worse than it
would be with careless hand work. One of
the chief advantages is that the washing does
not tal1o up so much room as would lie re-
qured to do it by hand. The chief advantage
OF tho machine, however, is that it does tho
work much quicker than it could be done by
hand. and this is a big item in a large
restaurant where thousand dishes are in Use
~ once. The use of the machine enables the
proprietor to get along with fewer dishes and
economies space 1t Is not practicable. how
ever, 10 use the machine for glassware or
delicate china With strong stone crockery
il works well The Bowery machine has been
in use about two ysars.--New York Sun