The best plan is to burn all leavings and table refuse as fast as collected, which may be done without smell or smoke by opening all the back drafts of the kitchen range, and placing them on the hot coals to dry and burn. Some housekeepers keep in one end of the sink a wire dish-drainer, into which all fruit and vegetable parings are turned. If wet, the water quickly drains from them, and they are ready to be put into the stove, where a very little fire soon reduces them to ashes. All waste products which cannot well be burned may be buried at a distance from the house, but not too much in one spot, and the earth should be carefully covered over afterward. Under no circumstances should refuse be scattered about on the surface of the ground near the back door, as heedless people are apt to do.

If the table refuse must be saved to feed to animals, it should be carefully sorted, kept free from all dishwater, sour milk, etc., and used as promptly as possible. It is a good plan to have two tightly covered waste pails of heavy tin to be used on alternate days.

When one is emptied, it should be thoroughly cleaned and left to purify in the air and sunshine while the other is in use. Any receptacle for waste should be entirely emptied and thoroughly disinfected each day with boiling suds and an old broom. This is especially imperative if the refuse is to be fed to cows, since the quality of the milk is more or less affected by that of the food.