5.  Remember, that, as with the fire, plenty of fresh air is necessary for a free blaze, and that your lamp must be kept as free from dirt as the stove from ashes.  In washing the chimneys, use hot suds; and wipe with bits of newspaper, which not only dry the glass better than a cloth, but polish it also.

6.  In using either student-lamps, whether German or American, or the beautiful and costly forms known as moderator-lamps, remember, that, to secure a clear flame, the oil which accumulates in the cup below the wick, as well as any surplus which has overflowed from the reservoir, must be poured out daily.  The neglect of this precaution is the secret of much of the trouble attending the easy getting out of order of expensive lamps, which will cease to be sources of difficulty if this rule be followed carefully.

7.  Keep every thing used in such cleaning in a small box; the ordinary starch-box with sliding lid being excellent for this purpose.  Extra wicks, lamp-scissors, rags for wiping off oil, can all find place here.  See that lamp-rags are burned now and then, and fresh ones taken; as the smell of kerosene is very penetrating, and a room is often made unpleasant by the presence of dirty lamp-rags.  If properly cared for, lamps need be no more offensive than gas.

Things to work with.

We have settled that our kitchen shall be neat, cheerful, and sunny, with closets as much as possible near enough together to prevent extra steps being taken.  If the servant is sufficiently well-trained to respect the fittings of a well-appointed kitchen, and to take pleasure in keeping them in order, the whole apparatus can be arranged in the kitchen-closets.  If, however, there is any doubt on this point, it will be far better to have your own special table, and shelf or so above it, where the utensils required for your own personal use in delicate cooking can be arranged.

In any kitchen not less than two tables are required:  one for all rough work,—­preparing meat, vegetables, &c, and dishing up meals; the other for general convenience.  The first must stand as near the sink and fire as possible; and close to it, on a dresser, which it is well to have just above the table and within reach of the hand, should be all the essentials for convenient work, namely:—­

A meat-block or board;

A small meat-saw;

A small cleaver and meat-knife;

Spoons, skewers, vegetable-cutters, and any other small conveniences used at this table, such as potato-slicer, larding and trussing needles, &c.;

A chopping-knife and wooden tray or bowl;

Rolling-pin, and bread and pastry board;

Narrow-bladed, very sharp knife for paring, the French cook-knife being the best ever invented for this purpose.