all the woodwork and use washing-soda to flush the drain
every day, and they will get discouraged and leave your house for
somebody else's, where there is something in the sink for them. Now for
the refrigerator."

Margaret helped empty this entirely, setting the things in it on the
table, and putting the ice in a large dish. They looked underneath at
the pan into which the ice drained and found it half-full, so they
emptied it. Then the lesson began as usual.

"You see all these little covered bowls and plates with bits of food on
them. We never put nice china dishes in a refrigerator, for fear of
breaking them; this heavy, yellow ware is just the thing, and a saucer
can go over each bowl. We do not put anything in which has a strong
odor, such as onions or cheese, or they would make everything taste like
themselves. Butter must be in a covered crock, and milk in bottles with
a tight top. Warm food must never go in, or it will waste the ice. Let
us look in the top; you see there is a nice piece of ice, all covered up
with a bit of old blanket, so it will last. You must watch and see that
you do not take more ice than you really need and use it economically.
Some people never cover it at all, because it keeps the food colder if
it is left so, but often it is unnecessary; there may be little food in
the box, and that would keep as well if it were not quite as cold. Now
you may get a basin of water, two clean cloths, and the borax, and I
will show you how to clean a refrigerator."

Margaret put a tablespoonful of borax in the water, rung out her cloth,
and washed out all the inside of the great box, poking a little stick
into the corners, and scrubbing the shelves thoroughly, as well as the
sides and bottom. Then she wiped them dry and the food was put in again
neatly. There had been a small pan of charcoal in one corner, and this
was emptied on a paper and the pan refilled from a bag near by and put
back.

"What do you put black charcoal in the clean box for?" Margaret asked,
curiously.

"Because it dislikes a disagreeable odor, and destroys it at once," her
aunt replied. "We change this pan every few days because it will take up
only so much, while fresh charcoal will keep everything sweet and nice;
Bridget burns up what is not fresh, putting it in the fire when she
wants to broil or toast, for it makes a clear fire without flame. It
only costs a few cents for a large bagful, and we can always have it on
hand.