In the well ordered household special attention is accorded to the refrigerator.  It is the daily family food receptacle and, as far as may be, should demonstrate the benefits of perfect cleanliness.

Subject it to a weekly scalding, preceded by a thorough investigation of all nooks and crannies by means of a sponge, a sharp pointed stick covered with a piece of linen or, if you prefer, a small brush, such as is used by the man of paint, and a scrubber for the sides. Sapolio may be employed in lessening this part of the labor, and a valuable auxiliary in dispelling disagreeable odors will be furnished by adding a tablespoonful of ammonia to each gallon of water employed in this purifying process. A simple precaution is to deposit a bit of charcoal, renewed when necessary, in the corners of the cold storage box.

At Left: An ad from a Victorian publication for a Leonard Cleanable claims to be the only refrigerator with separate compartments and movable flues.

Wash the ice from every suspicion of sawdust before consigning to its accustomed position. Some housewives reason the feasibility of wrapping it in paper, contending that so it melts less readily, and in the days of extortionate prices for the luxury their advice is certainly deserving of a measure of consideration, at least.

Nothing heated should ever be placed therein; it will tend to raise the temperature and be the means of causing other things to spoil.   If you reside in a climate where a continuous use of the convenience is uncalled for, you will do well to leave it open at such times as not in requisition.

Many people bestow a generous supply of ice upon their refrigerator when it is first desired for service; they declare if once entirely cooled in this manner and conducted upon correct principles thereafter, it needs less in proportion to maintain the proper temperature.

The Victorian ad below is for a Stoneware Lined Refrigerator which reads

“It neither sweats nor absorbs moisture and never becomes sour or musty. It is made without open seams; is practically indestructible and is very easily cleaned.”

Numberless patents frequently evince no improvements, judging from practical experience; therefore, though the eye may approve of the external beauty as an article, it may be, for dining room adornment, have none of it, for it is comparatively worthless for the purpose designed. The common wooden box, zinc lined, charcoal or sawdust filled, with a waste-pipe in the bottom to conduct the water into a tub or pan underneath (in some houses it is carried directly to the drain, thus economizing time and strength), though possessing no pretentions to the aesthetic, being the least expensive, from several points of view is the most satisfactory; it is the best economizer of space, too; the wire slats with which it is provided are not only movable, but removable. It is altogether a nonpareil, though only a simple ice chest which has never been christened in honor of some notability.

An outside enclosed piazza is an excellent station for this piece of furniture, but if you have it here and there is no door which may be fastened, I advise you to consider as to the expediency of adopting the “ounce of prevention” in the shape of a padlock, if nothing better. A portion of womankind deem the putting of it in the cellar no violation of hygienic principles. Few such underground apartments are sufficiently free from dampness to ensure exemption from musty odors or mildew tainting effects, besides the added weariness incurred in going up and down the stairs is another argument against the reception of this measure.

It may, however, find a resting place in the entry at the head of the cellar stairs or in a pantry in which is a window.

Blocks laid behind the back legs are handy in keeping the refrigerator from touching the wall, so holding the Croton bug or any other unwelcome insect intruder at bay, securing the passage of air around it and allowing sufficient slant to the lid, when raised, to prevent it from falling.

Do not drop the cover carelessly with a bang, else the screws will be jarred from their sockets and often the hinges injured beyond repair.

Never, if you would keep the piece of merchandise in first-class condition, use or permit others to use the pick on the ice while within it, otherwise the zinc may be impaired and ever thereafter charcoal dust be disagreeably perceptible.

It is the part of wisdom to attack the ice previous to its deposition.  In times gone by an arrangement styled a safe was in vogue for the preservation of milk, butter, eggs, etc.; this consisted of a box whose open sides, excepting top, bottom and back, were covered with a fine wire netting; it was elevated from the floor on legs sufficiently high to afford immunity from the approaches of noxious animals. A door in front allowed the ingress and egress of the viands, for which a shelf had been prepared. It usually stood in the lower hall of basement dwellings or found a refuge in the cellar.

Of course, it was quite inferior to the modern invention, but, in lieu of a better convenience, served the purpose to a certain degree of satisfaction. Its day is over and man’s ingenuity has improved upon the old-fashioned idea.

Is the artistic arrangement of cut blossoms a lost and neglected art? It appears so, when one views with wondering eyes, the cut flowers adorning the average home. Bunches and knobs of short-stemmed pansies and violets topping tall clumsy vases; lilies sprawling awkwardly, roses so bunched and massed that all their sweet beauties are distorted and lost; inartistic blending of hues and thrust into the hideous monstrosities, sold under the name of vases.

Is it, that in this age of hurry and speed, we have no leisure to cut and arrange beauties of our garden; no time to select decent receptacles to hold them and to see that they harmonize with the surroundings in which they are placed? Better, then to leave the blossoms to bloom unspoiled and unashamed in the garden.

Flowers should be cut in the early morning, the dew still on them, with a pair of shears kept sharp and keen. Carry a basket to lay them in carefully, and cut long stems. Never clip a full-blown flower, but gather the half-opened buds. Some flowers never should be carried inside the door. There are blossoms suitable for cutting, and others that should never leave the garden stem. Flowers that quickly droop in water, as the poppy and mock-orange, others that are insignificant in color, or size, or the ultra opposite, may have a garden spot, if one prefers them, but they are utterly out of place within the house.

There are three types of vases best selected, the tapering vase set on a standard, for delicate blooms and ferns; the bowl, and the tube-shaped, under which head come jars of all descriptions. Colored glass vases are inartistic, except, perhaps, a dark-green glass; better use a plain glass, or even a tea-cup than some of the hideous vases that one sees.

Lilies and large-stemmed flowers need a wide-mouthed receptacle, preferably something tall and stately. Stone jars look well, filled with callas and other large lily flowers. Lilies should not be allowed to sprawl; perhaps they are the most difficult to arrange artistically. Never mix them with other blooms, especially with small graceful foliage.

Pansies and violets should be arranged in low dishes, with an abundance of green leaves. Wide, low dishes, such as a common sauce dish, show off their beauty to the best advantage. The flower heads float upon the water, and the greenery hides the stems. Beautiful centerpeices, for the table, are made of a bowl of these flowers set in the center of a platter hid with flowers.

Ferns, smilax, asparagus, wild anise, wild parsley and other delicate greenery, should be grown, both for use with flowers and when flowers are scarce. Plenty of vinery enhances the delicate beauty of the rose, accentuates the rich coloring of the crimson flowers, and hides the awkward stems of many others.

The selection of flowers for evening, should be entirely different from those selected for daytime adornment. They should be brighter – more richly hued. Especially do blue and yellow flowers lose class by lamp or electric light. Flowers which open only by daylight, if desired for evening use, should be kept in a dark closet all day. They will open immediately upon being brought into the light.

Flowers should always be selected and arranged in harmony with surroundings. The wall paper, the stand or table covering, the contents of the room, and the lighting should all be considered. Dark, gloomy apartments should have bright blossoms in profusion, rich reds and crimsons, with touches of gold. Odorous flowers should not be cut for the bedroom, as the continuous perfume is unhealthy.

The artistic possibilities of cut flowers are unlimited. They brighten the home as nothing else can, if properly cut and arranged, a talent which may be cultivated by even those not naturally tasteful.

At a dinner given by a wealthy woman, the chief adornment of the table was a cut glass bowl filled with growing ferns. Not all may be able to afford the real cut glass, that scintillates from every facet like a clear cut diamond, but ferns are inexpensive, and a pot of them neatly adorned might grace the table of anyone in very moderate circumstances. One little woman whom I know grows her flowers in tin cans. These are unsightly, no one can deny, but her ingenuity and aesthetic taste for flowers enable her to manage these inartistic cans artistically.

Not long ago I dined with her, and the centerpiece of her small table was a fine plant of Abutilon rosaeflora. It was beautiful; its tender pink bells, drooping from every possible branch, gave an added grace to the daintily served meal. Her linen was white, so that every piece of china showed off to its best advantage.

The abutilon was placed simply upon a fringed napkin. The unsightly can was covered by a square of white tissue paper. The can is placed upon the center of a fringed square of the paper; the corners are then brought to the top of the can. A pink ribbon of the exact shade of the flowers ties it in place. And a flower piece, dainty, inexpensive, and durable has milady, the hostess.

The cut glass dish that held the growing ferns mentioned above was lined with tin foil. This protected the glass from the soil and it also gave it a brilliancy that would have been marred had the earth been visible through its clear transparency. Even this decoration is not as expensive as some, for most table flowers are evanescent in their beauty. But the ferns growing would adorn for almost any period of time, and lose naught of their beauty. Indeed, this would increase with their growth. The sylvan appearance of this decoration might be increased by placing the glass bowl upon a mirror and placing ferny moss around its edge. If desirable a bit of maiden’s hair fern may be made into boutonnieres with any dainty little flower that is convenient, and placed at each plate.

A Narcissus Dinner table is adorned with Paper White and Grand Soleil D’Or Narcissus. The Paper White is a pure white flower growing in beautiful waxen clusters. Grand Soleil D'Or is a golden yellow with a cup of deeper gold. These two combine in fairest harmony.

Let the table linen be white with yellow border, the napkins to match, or if plain white napery is preferred, the doilies could have a dainty embroidery in wash silks, white, olive and golden yellow. Buttercups would be an excellent design. These could be powdered over the small doilies.

Have three ribbons matching the yellow narcissus in color start from one corner of the table. Let them cross the table diagonally in fan-shape and terminate in handsome bows. For a centerpiece have a piece of china silk laid in loose folds across the table; fern leaves may be scattered loosely and carelessly over it, yet in such a manner as to hold the folds of silk in their position. In the center place a low square glass dish; fill this with either growing narcissus or those cut and arranged as naturally as possible. They could easily be arranged as though growing by lining the dish with tin foil and filling with soil or moss, and setting the blooming bulbs therein. A single cluster of Narcissus biflorus with a tiny bow tied with white baby ribbon may be placed at each plate. The biflorus Narcissus grows in couplets, just a pair of flowers on a stem; the flowers are white with a golden cup. The combination is in perfect harmony with the other decorations. The lamp shades may combine the two colors white and yellow, or be a solid color. If one can have it, china with yellow borders would be very pretty; but lacking this, use that of pure white. White china is always dainty and in good taste.

Another pretty narcissus decoration which may figure for a five o’clock tea is made of the Narcissus poeticus. This is one of the handsomest of the family.  Flowers are pure white with a crimson cup, which makes their beauty very striking.

Let the table or tables be arranged with white napery, with embroidery to match the hue of the center of flowers. In lacking this, pure white will not be inharmonious. Let the floral decoration be simply a goodly bunch of the narcissues arranged loosely in a vase of cut glass and silver. China to harmonize adds greatly to the general effect.

A lunch is now frequently given upon a bare table. In this case the table must be a handsome one and highly polished. Supposing it is of polished walnut and the dishes of a rich brown color. Plenty of glass and silver harmonize very prettily with a bare table. In some cases a handsome centerpiece nearly covers the table; in other cases only about the usual sized centerpiece is used.

A very rich decoration is made with a centerpiece of rich red China silk laid in folds, upon which are placed with careless care a number of single dahlias. A tall siver epergne occupies the center and is filled with dahlias in rich browns and reds to harmonize with the table and central piece. This decoration may be varied to suit the season and convenience of the hostess.

Yellow makes a very striking decoration for a bare lunch table if the table is of polished walnut. A handsome centerpiece of yellow-brown silk with ferns scattered upon it, a low cut glass bowl filled with Pearl roses, makes a very unique and rich-looking table.

It is more difficult to set a bare table effectively, as so few chinas harmonize therewith. A polished oak table is nearly covered with a handsome centerpiece of silk in harmonizing hue. Bronze dishes are used, and a floral piece of yellow-brown chrysanthemums occupies the center of the table. Smilax is trailed over the edges of the cut glass bowl and trails its green length riotously over the table. In many cases the lunch harmonizes in main point of color with the table decorations. Pink forms a lovely combination with white, and pink flowers are almost always obtainable in the inexpensive kinds. White napery is chosen for the cloth, this of the finest and handsomest available. A handsome centerpiece of linen with elegant drawn work border is used. Napkins and cloth are embroidered with monogram or initials. The doilies have a carnation pink design powdered over them; carnations are chosen for the floral decorations.

These are used only in the tenderest, clearest pink and pure white. A very pyramid mound is arranged in the center; smilax is used for a set-off. A single white carnation with bit of smilax is placed by each lady's plate, while a pink one arranged similarly is by each gentleman's.

There are endless varieties of decorations if one has a long purse; the variety and beauty of the table adornments can hardly be told. A house conservatory, too, affords ample means for charming table decorations, while even the woman with a few pot plants, if they are thrifty, need not be without an artistically adorned board. These little graces add so much to life; a flower, a pretty dish, a bright face and pleasant word may make the whole day bright. It is worth trying, for I believe children brought up in a well ordered home, seated at a daintily-appointed table are easier taught good manners if all the appointments are dainty; the clean linen, bright silver, shining glass and smooth dishes, with a bit of flower for the center. I think her wee majesty or the baby king soon become used to dainty things and learn a pride in them themselves. Accidents may happen with little folks at the table. Philip may get a drop of fruit juice upon the cloth, or Baby may upset her milk. They will not mean to do it, and will soon learn manners in accordance with their surroundings. If children are given oil cloth bibs, trays, etc., they soon learn that they are not expected to be neat and dainty, and they will fulfill the expectations of their elders by spilling milk, dribbling their berry juice, dipping their fingers in their food and decorating their faces, etc. Let them know that they are expected, not to be little gentlemen and ladies, but sweet-mannered little children, and they will respond to gentle measures. When an accident does occur, but be sure it is an accident, do not scold, but pass it off as cheerfully and with the same gentle tact you would use had it been a loved guest who had committed the error.