the purpose.
Remove the rugs, and shake them, and clean the jambs, hearth, and
fire-furniture. Then sweep the room, moving every article. Dust the
furniture, with a dust-brush and a piece of old silk. A painter's brush
should be kept, to remove dust from ledges and crevices. The dust-cloths
should be often shaken and washed, or else they will soil the walls and
furniture when they are used. Dust ornaments, and fine books, with
feather brushes, kept for the purpose.

CHAPTER XXX.

ON THE CARE OF BREAKFAST AND DINING-ROOMS.

An eating-room should have in it a large closet, with drawers and
shelves, in which should be kept all the articles used at meals. This,
if possible, should communicate with the kitchen, by a sliding window,
or by a door, and have in it a window, and also a small sink, made of
marble or lined with zinc, which will be a great convenience for washing
nice articles. If there be a dumb-waiter, it is best to have it
connected with such a closet. It may be so contrived, that, when it is
down, it shall form part of the closet floor.

A table-rug, or crumb-cloth, is useful to save carpets from injury.
Bocking, or baize, is best. Always spread the same side up, or the
carpet will be soiled by the rug. Table-mats are needful, to prevent
injury to the table from the warm dishes. Teacup-mats, or small plates,
are useful to save the table-cloths from dripping tea or coffee.
Butter-knives, for the butter-plate, and salt-spoons, for salt-dishes,
are designed to prevent those disgusting marks which are made, when
persons use their own knives, to take salt or butter. A sugar-spoon
should be kept in or by the sugar-dish, for the same purpose.
Table-napkins, of diaper, are often laid by each person's plate, for
use during the meal, to save the tablecloth and pocket-handkerchief. To
preserve the same napkin for the same person, each member of the family
has a given number, and the napkins are numbered to correspond, or else
are slipped into ivory rings, which are numbered. A stranger has a clean
one, at each meal. Tablecloths should be well starched, and ironed on
the right side, and always, when taken off, folded in the ironed
creases. _Doilies_ are colored napkins, which, when fruit is offered,
should always be furnished, to prevent a person from staining a nice
handkerchief, or permitting the fruit-juice to dry on the fingers.

Casters and salt-stands should be put in order, every morning, when
washing