,,miss ,,beecher',s ,,housekeeper ,,and ,,healthkeeper3 ,,containing ,,five ,,hundred ,,recipes ,,for ,,economical ,,and ,,healthful ,,cooking2 ,,also1 ,,many ,,directions ,,for ,,securing ,,health ,,and ,,happiness4 ,,approved ,,by ,,physicians ,,of ,,all ,,classes4 ,colophon ,,new ,,york3 ,,harper ,,brothers1 ,,publishers1 ,,franklin ,,square4 #ahgc4 ,entered according to ,act of ,congress1 in the year #ahgc1 by ,,harper ,,brothers1 ,in the ,office of the ,librarian of ,congress1 at ,washington4 ,,contents4 ,,part ,,first4 ,,chapter ,i4 ,,health1 ,,economy1 ,,and ,,pleasure ,,in ,,food4 ,rules of ,health in regard to ,food and ,drink--,measures used in ,cooking ,page #ae ,,chapter ,,ii4 ,,marketing ,,and ,,the ,,care ,,of ,,meats4 ,marketing--,beef--,different 8,cuts10 etc4--,veal--,mutton--,pork--,poultry--, fish --,shell-fish--,care of ,meats--,to salt down ,beef--,to cleanse ,calf's ,head and ,feet--,to prepare ,rennet--,to salt down ,fish--,to try out ,lard--,molasses-cured ,hams--,brine for coming ,hams1 ,beef1 ,pork1 etc4--,another--,brine by ,measure--,to salt down ,pork--,to prepare ,cases for ,sausages--,sausage ,meat--,another ,recipe--,bologna ,sausages--,to smoke ,hams #ah ,,chapter ,,iii4 ,,stews ,,and ,,soups4 ,new ,soup and ,stew ,kettle--,general ,directions--,stews3 of ,beef and ,potato2 ,mutton and ,turnip1 7,french27 ,simple ,mutton2 ,beef1 with vegetable flavors2 ,fowl1 with ,celery or ,tomatoes--,irish ,stew--,veal ,stew--,another--,pilaff 7,turkish7--,rice or ,hominy ,stew--,english ,beef ,stew--,pot au ,feu 7,french7--,olla ,podrida 7,spanish7--,french ,mutton ,stew--,french ,modes of ,cooking--,flavors--,soup ,powder #bh ,,chapter ,,iv4 ,,soups4 ,general ,directions--,soup ,stock--,soup of ,potato--,plain ,beef--,rich ,beef--,green ,pea--,dried ,bean or ,pea--,clam--,vegetable and ,meat for ,summer--,dried ,pea1 with salt ,pork--,dried ,bean or ,pea1 with ,meat stock--,mutton--,vegetable 7,french7--,plain ,calf's ,head--,simple ,mutton #ce ,,chapter ,v4 ,,hashes4 ,four ,ways of spoiling ,hashes--,hashes3 of ,fresh ,meats1 seasoned2 ,cold fresh ,meats and ,potatoes2 ,meat1 with ,eggs2 ,meat1 with ,tomatoes2 ,beef2 ,veal2 ,rice and cold ,meats2 ,bread-crumbs and cold ,meats2 ,another2 ,cold ,beefsteak2 ,same1 with ,potatoes and ,turnips2 ,cold ,mutton or ,venison2 ,corned ,beef2 ,cold ,ham--,meats warmed over--,to ,cook cold ,meats--,cold meat ,hash--,souse--,tripe #ci ,,chapter ,,vi4 ,,boiled ,,meats4 ,to ,cook tough ,beef--,boiled ,ham--,beef--,fowls--,fricasseed ,fowls--,to boil ,leg or ,shoulder of ,veal1 ,mutton1 or ,lamb--,calf's ,feet--,calf's ,liver and ,sweet-breads--,kidneys--,pillau--,smoke d ,tongue--,corned ,beef--,partridges or ,pigeons--,ducks--,turkey #dc ,,chapter ,,vii4 ,,roast ,,and ,,baked ,,meats4 ,the best ,beef--,brown ,flour for ,gravies--,roast ,beef--,to roast in a ,cook-stove--,roast ,pork2 ,mutton2 ,veal2 ,poultry--,pot-pie of ,beef1 ,veal1 or ,chicken--,mutton and ,beef ,pie--,chicken-pie--,rice ,chicken-pie--,potato-pie--,calf's ,head #df ,,chapter ,,viii4 ,,broiled ,,and ,,fried ,,meats ,,and ,,relishes4 ,boiled ,mutton or ,lamb ,chops2 ,beefsteak2 ,fresh ,pork2 ,ham2 ,sweet-breads2 ,veal--,pork ,relish--,frying--,calf's or ,pig's ,liver--,beef ,liver--,egg ,omelet--,frizzled ,beef--,veal ,cheese--,codfish ,relish--,another--,salt ,herrings #ej ,,chapter ,,ix4 ,,pickles4 ,general ,directions--,sweet ,pickles--,to pickle ,tomatoes2 ,peaches2 ,peppers2 ,nasturtions2 ,onions2 ,gherkins2 ,mushrooms2 ,cucumbers2 ,walnuts2 ,mangoes2 ,cabbage--,to prepare ,tomatoes for eating--,martinoes--,spiced ,cucumber ,pickles--,indiana ,pickles--,cauliflower or ,broccoli #eb ,,chapter ,x4 ,,sauces ,,and ,,salads4 ,milk and ,egg ,sauce--,drawn ,butter--,mint ,sauce--,cranberry ,sauce--,apple ,sauce--,walnut or ,butternut ,catsup--,mock ,capers--,salad ,dressing--,turkey or ,chicken ,salad--,lettuce ,salad--,tomato ,catsup #ef ,,chapter ,,xi4 ,,fish4 ,oysters1 ,stewed2 ,fried2 ,scalloped2 ,broiled--,oyster ,fritters--,oyster ,omelet--,pickled ,oysters--,roast ,oysters--,scallops--,clams--,clam ,chowder--,fish1 ,boiled2 ,broiled2 ,baked--,pickle for cold ,fish #eh ,,chapter ,,xii4 ,,vegetables4 ,general ,remarks--,potatoes--,old ,potatoes--,potato ,puffs--,sweet ,potatoes--,green ,corn--,succotash--,oyster-plant or ,salsify--,egg-plant --,carrots--,beets--,parsnips--,pumpkin and ,squash--,celery--,radishes--,onions --,tomatoes--,cucumbers--,cabbage and ,cauliflower--,asparagus--,macaroni --,eggs #fj ,,chapter ,,xiii4 ,,family ,,bread4 ,general ,remarks--,fine and unbolted ,flour--,middlings--,kneading--,yeast3 ,hop and ,potato2 ,potato2 ,hard--,bread3 of fine ,flour2 of middling or unbolted ,flour2 raised with ,water2 ,rye and ,indian2 ,third2 ,rye2 ,oat-meal2 ,pumpkin2 ,apple2 ,corn-meal--,sweet ,rolls of ,corn-meal--,soda ,biscuit--,yeast ,biscuit--,potato ,biscuit--,buns #fd ,,chapter ,,xiv4 ,,breakfast ,,and ,,supper4 ,general ,supplies--,receipts for ,corn-meal--,hominy--,rice--,economical ,breakfast ,dish--,biscuits of sour ,milk and ,flour--,pearl or cracked ,wheat--,rye and ,corn ,meal--,oat-meal--,wheat ,muffins--,sally ,lunn1 improved--,cream ,griddle-cakes--,royal ,crumpets--,muffins--,waffles--,drop -cakes--,sachem's ,head ,corn-cake--,rice ,waffles--,a ,rice ,dish--,to use cold ,rice--,buckwheat ,cakes--,cottage ,cheese #gj ,,chapter ,,xv4 ,,puddings ,,and ,,pies4 ,sweet ,food1 ,remarks--,queen of all ,puddings--,flour ,pudding--,flour and ,fruit ,pudding--,rusk and ,milk--,rusk ,pudding--,meat and ,rusk ,pudding--,a good ,pudding--,pan ,dowdy--,corn-meal ,pop-over--,best ,apple-pie--,puddings3 of ,rice2 ,bread and ,fruit2 ,boiled ,fruit--,curds 7,english7--,common ,apple-pie--,plain ,custard--,another--,mush or ,hasty ,pudding--,stale ,bread ,pudding--,rennet ,wine--,rennet ,custard--,bird'snest ,pudding--,minute ,pudding of ,potato ,starch--,tapioca ,pudding--,cocoa-nut ,pudding--,new-,england ,squash or ,pumpkin ,pie--,ripe-fruit ,pies3 ,peach1 ,cherry1 ,plum1 ,currants1 and ,strawberry--,mock ,cream--,pudding of ,bread-crumbs and ,fruit--,bread and ,apple ,dumplings--,indian ,pudding without ,eggs--,boiled ,indian and ,suet ,pudding--,dessert of ,rice and ,fruit--,another--,cold ,rice and stewed or grated ,apple--,rich ,flour ,pudding--,apple-pie--,spiced ,apple-tarts--,baked ,indian ,pudding--,apple ,custard--,macaroni or ,vermicelli ,pudding--,green-corn ,pudding--,bread ,pudding for ,invalids or young ,children--,a good ,pudding--,loaf ,pudding--,lemon ,pudding--,green-corn ,patties--,cracker ,plum-pudding--,sauces for ,puddings1 ,liquid--,hard--,another--,a healthful ,sauce--,universal ,sauce--,paste for ,puddings and ,pies--,pie-crusts without ,fats2 made with ,butter1 very rich #gd ,,chapter ,,xvi4 ,,cake4 ,general ,directions4--,cake raised with ,powders--,one1 two1 three1 four ,cake--,chocolate2 ,jelly2 ,orange2 ,almond and ,cocoa-nut4--,cake raised with ,eggs--,pound ,cake2 ,plain2 ,fruit2 ,huckleberry2 ,gold and ,silver2 ,rich ,sponge2 ,plain ,sponge--,gingerbread1 etc4--,aunt ,esther's ,gingerbread--,sponge ,gingerbread--,ginger ,snaps--,seed ,cookies--,fried ,cakes4--,cakes raised with ,yeast--,plain ,loaf-cake--,rich ,loaf-cake--,dough-cake--,icing for ,cake #he ,,chapter ,,xvii4 ,,preserves ,,and ,,jellies4 ,general ,directions--,canned ,fruit--,to clarify ,sirups for ,sweetmeats--,brandy ,peaches--,peaches 7not rich7--,peaches 7elegant7--,to preserve ,quinces whole--,quince ,jelly--,calf-foot ,jelly--,to preserve ,apples--,pears--,pine-apples--,purple ,plums1 ,no4 #a and ,no4 #b--,white or green ,plums--,citron ,melons--,strawberries--,blackberry ,jam--,currants to eat with ,meat--,cherries-,currants--,raspberry ,jam1 ,no4 #a and ,no4 #b--;,currant ,jelly--,quince ,marmalade--,water-melon ,rinds--,preserved ,pumpkin #ij ,,chapter ,,xviii4 ,,desserts ,,and ,,evening ,,parties4 ,ice-cream--,strawberry ,ice-cream--,ice-cream without ,cream--,fruit ,ice-cream--,a ,cream for stewed ,fruit--,currant1 ,raspberry1 or ,strawberry ,whisk--,lemonade--,ice and other ,ices--,charlotte ,russe--,flummery--,chicken ,salad--,wine ,jelly--,apple-lemon ,pudding--,wheat-flour ,blanc-mange--,orange ,marmalade--,simple ,lemon ,jelly--,cranberry--,apple ,ice--,whip ,syllabub--,apple-snow--,iced ,fruit--,ornamental ,froth--,to clarify ,isinglass--,blanc-mange--,apple ,jelly--,orange ,jelly--,floating ,island--,a ,dish of ,snow--,to clarify ,sugar--,candied ,fruits--,another way--,ornamental ,pyramid #ie ,,chapter ,,xix4 ,,drinks ,,and ,,articles ,,for ,,the ,,sick ,,and ,,young ,,children4 ,tea--,coffee--,fish-skin for ,coffee--,cocoa--,cream for ,coffee and ,tea--,chocolate--,milk ,lemonade--,strawberry and ,raspberry ,vinegar--,white ,tea and ,boys' ,coffee--,dangerous use of ,milk--,simple ,drinks--,simple ,wine ,whey--,toast and ,cider--,panada--,water-gruel--,beef-tea --,tomato ,sirup--,sassafras ,jelly--,egg-tea1 ,egg-coffee1 and ,egg-milk--,oat-meal ,gruel--,pearl ,barley-water--,cream-tartar ,beverage--,rennet ,whey--,a fever ,drink--,food1 etc41 for ,infants #ajj ,,chapter ,,xx4 ,,the ,,providing ,,and ,,care ,,of ,,family ,,stores4 ,the ,art of keeping a good ,table--,successive ,variety--,doing every thing in the best ,manner--,stores and ,store-rooms--,flour--,unbolted ,flour--,indian-meal--,rye--,buckwheat-- ,rice--,hominy--,arrow-root--,tapioca1 etc4--,sugars--,butter--,lard and ,drippings--,salt--,vinegar--,oil--,mola sses--,hard ,soap--,starch--,indigo--,coffee--,tea-- ,soda--,raisins--,currants--,lemon and ,orange ,peel--,spices--,sweet ,herbs--,cream-tartar--,acids--,essences 1 etc4--,preserves and ,jellies--,hams--,cheese--,bread--,cake- -,codfish--,salted ,provisions #ajc ,,chapter ,,xxi4 ,,setting ,,tables1 ,,preparation ,,of ,,food4 ,table-cloth--,napkins--,table ,furniture--,bread--,butter--,dishes--,s oiled ,spots--,plates to be warmed in ,winter--,certain ,dishes served together--,strong flavored ,meats--,boiled ,poultry--,jelly--,fresh ,pork--,drawn ,butter--,pickles--,garnishing ,dishes--,boiled ,ham or ,veal--,greens and ,asparagus--,hashes--,curled ,parsley--,mode of setting ,table #aji ,,chapter ,,xxii4 ,,washing1 ,,ironing1 ,,and ,,cleansing4 ,modes of economizing the ,wash--,good ,washing depends on ,conveniences--,articles needed--,common mode of ,washing--,fine ,clothes--,white ,articles--,colored ,articles--,flannels--,bedding--,calicoe s--,waters1 etc4--,to cleanse ,broadcloth--,to make ,lye--,soft ,soap--,potash ,soap--,to prepare ,starch--,beef's ,gall--,to do up ,laces--,articles needed for ,ironing--,sprinkling1 ,folding1 and ,ironing--,to whiten ,articles and remove ,stains--,mildew--,stain-mixture--,anoth er--,to remove ,grease1 ,tar1 ,pitch1 ,turpentine1 ,lamp-oil1 ,oil-paint1 ,ink-stains1 ,stains on varnished ,articles--,to clean silk ,handkerchiefs and ,ribbons--,to clean silk ,hose or ,gloves #aab ,,chapter ,,xxiii4 ,,miscellaneous ,,advice ,,and ,,recipes4 ,how to keep ,cool in hot ,weather--,indelible ,ink--,to keep ,eggs--,to prevent ,earthen1 ,glass1 and ,iron ware from breaking easily--,cement for broken ,ware--,to keep ,knives from ,rust--,to cleanse or renovate ,furniture--,to clean ,silver--,to cleanse ,wall-paper--,to purify a ,well--,to take care of ,roses and other ,plants--,to keep ,grapes--,snow for ,eggs--,paper to keep ,preserves--,to cool ,butter in hot ,weather--,to stop ,cracks in ,iron--,to stop creaking ,hinges--,to stop creaking ,doors and make ,drawers slide easily--,to renovate black ,silk--,to clean ,kid ,gloves--,to remove grease ,spots--,to get rid of ,rats and ,mice--,odds and ends for ,housekeepers--,additional ,recipes #abb ,,part ,,second4 ,,chapter ,i4 ,,needful ,,science ,,and ,,training ,,for ,,the ,,family ,,state4 ,women need both scientific and practical ,training even more than ,men--,woman's ,duties as important as difficult1 and much greater in ,variety--,the business of a ,housekeeper includes all connected with the ,construction and ,care of a ,house1 ,yard1 and ,garden2 the ,selection of ,furniture2 the ,ornamentation of a ,home2 its ,cleansing1 ,neatness1 and ,order2 the ,selection and ,cooking of proper ,food2 the providing of family ,furniture and ,clothing2 the ,care of ,health2 the ,charge of family ,expenses2 the ,training of ,servants1 and1 as ,wife and ,mother1 the ,supervision of ,nursery1 the ,educator of ,children1 and the religious ,minister of the family ,state--,evils consequent on not training ,women for these ,duties #abg ,,chapter ,,ii4 ,a ,,healthful ,,and ,,economical ,,home4 ,advantages of close ,packing of ,conveniences--,plan of a model ,cottage to economize ,time1 ,labor1 and ,expense1 with ,estimates of ,cost--,advantages described #acc ,,chapter ,,iii4 ,,on ,,home ,,ventilation4 ,mode in which the ,body is nourished by the ,air--,construction of the ,lungs and ,heart--,description of ,evils consequent on ,neglect of a proper ,supply of pure ,air #aej ,,chapter ,,iv4 ,,on ,,warming ,a ,,house4 ,principles of ,heat1 viz41 ,conduction1 ,convection1 ,radiation1 and ,reflection--,best ,mode of warming a ,house illustrated--,importance of ,moisture in the ,air #afd ,,chapter ,v4 ,,on ,,stoves ,,and ,,chimneys4 ,the general ,properties of ,heat1 ,conduction1 ,convection1 ,radiation1 ,reflection--,cooking done by ,radiation the simplest but most wasteful ,mode3 by ,convection 7as in ,stoves and ,furnaces7 the cheapest--,the ,range--,the model ,cooking-stove--,interior ,arrangements and ,principles--,contrivances for economizing ,heat1 ,labor1 ,time1 ,fuel1 ,trouble1 and ,expense--,its ,durability1 ,simplicity1 etc4--,chimneys3 why they smoke1 and how to cure them--,furnaces3 the ,dryness of their ,heat--,necessity of ,moisture in warm ,air--,how to obtain and regulate it #ahb ,,chapter ,,vi4 ,,economic ,,modes ,,of ,,beautifying ,a ,,home4 ,educating ,influence of natural and artistic ,beauty--,on ,curtains--,sketch of a ,parlor with cheap and beautiful ,ornaments--,on the tasteful ,combination of ,colors #aib ,,chapter ,,vii4 ,,on ,,the ,,care ,,of ,,health4 ,importance of some ,knowledge of the ,body and its ,needs--,fearful ,responsibility of entering upon domestic ,duties in ,ignorance--,the fundamental vital ,principle--,cell-life--,wonders of the ,microscope--,cell-multiplication--,cons tant interplay of ,decay and ,growth necessary to ,life--,the red and white ,cells of the ,blood--,secreting and converting ,power--,the nervous ,system--,the ,brain and the ,nerves--,structural ,arrangement and ,functions--,the ganglionic ,system--,the nervous ,fluid--,necessity of properly apportioned ,exercise to ,nerves of ,sensation and of ,motion--,evils of excessive or insufficient ,exercise--,equal ,development of the ,whole #aii ,,chapter ,,viii4 ,,domestic ,,exercise4 ,connection of ,muscles and ,nerves--,microscopic cellular muscular ,fibre--,its ,mode of ,action--,dependence on the ,nerves of voluntary and involuntary ,motion--,how ,exercise of ,muscles quickens ,circulation of the ,blood1 which maintains all the ,processes of ,life--,dependence of ,equilibrium upon proper muscular ,activity--,importance of securing ,exercise that will interest the ,mind #bjh ,,chapter ,,ix4 ,,healthful ,,food ,,and ,,drinks4 ,construction of the ,body in ,relation to ,food--,the ,construction of a ,kernel of ,wheat as proportioned to the ,body--,construction and ,action of the ,stomach--,advice as to ,food1 ,drinks1 and ,stimulants--,opinions of ,physicians #bad ,,chapter ,x4 ,,on ,,cleanliness4 ,construction of the ,skin--,the secreting ,organs--,care of the ,skin #bce ,,chapter ,,xi4 ,,clothing4 ,construction of the ,bones--,influence of ,dress--,description of two ,modes of ,breathing1 and the ,effects of ,weight and ,tightness of ,clothing--,proper ,mode of sustaining the ,clothing #bdc ,,chapter ,,xii4 ,,early ,,rising4 ,a ,virtue peculiarly ,american and democratic--,in aristocratic ,countries1 ,labor considered degrading--,the ,hours of ,sunlight generally devoted to ,labor by the working ,classes1 and to ,sleep by the indolent and wealthy--,sunlight necessary to ,health and ,growth1 whether of ,vegetables or ,animals--,particularly needful for the ,sick--,substitution of artificial ,light and ,heat by ,night a great ,waste of ,money--,eight hours' ,sleep enough--,excessive ,sleep debilitating--,early ,rising necessary to a well-regulated ,family1 to the ,amount of ,work to be done to the ,community1 to ,schools1 and to all ,classes in ,american ,society #bed ,,chapter ,,xiii4 ,,domestic ,,manners4 ,good ,manners the ,expression of ,benevolence in personal ,intercourse--,serious ,defects in ,manners of the ,americans--,causes of peculiar ,manners to be found in ,american ,life--,want of clear ,discrimination--,necessity for ,distinctions of ,superiority and ,subordination--,importance that young ,mothers should seriously endeavor to remedy this ,defect while educating their ,children--,democratic ,principle of ,equal ,rights to be applied1 not to our own ,interests1 but to those of others--,the same ,courtesy to be extended to all ,classes--,necessary ,distinctions arising from mutual ,relations to be observed--,the ,strong to defer to the ,weak--,precedence yielded by ,men to ,women in ,america--,good ,manners must be cultivated in early ,life--,mutual ,relations of ,husband and ,wife--,parents and ,children--,the ,rearing of ,children to ,courtesy--,de ,tocqueville on ,american ,manners #bfj ,,chapter ,,xiv4 ,,the ,,preservation ,,of ,,good ,,temper ,,in ,,the ,,housekeeper4 ,easier for a ,household under the ,guidance of an equable ,temper in the ,mistress--,dissatisfied ,looks and sharp ,tones destroy the ,comfort of ,system1 ,neatness1 and ,economy--,considerations to aid the ,housekeeper--,importance and ,dignity of her ,duties--,difficulties to be overcome--,good ,policy to calculate beforehand upon the ,derangement of well-arranged ,plans--,object of ,housekeeping1 the ,comfort and well-being of the ,family--,the ,end should not be sacrificed to secure the ,means--,possible to refrain from angry ,tones--,mild ,speech most effective--,exemplification--,allowances to be made for ,servants and ,children--,power of ,religion to impart ,dignity and ,importance to the ordinary and petty ,details of domestic ,life #bgd ,,chapter ,,xv4 ,,habits ,,of ,,system ,,and ,,order4 ,relative ,importance and ,difficulty of the ,duties a ,woman is called to perform--,her ,duties not trivial--,a ,habit of ,system and ,order necessary--,right ,apportionment of ,time--,general ,principles--,christianity to be the ,foundation--,intellectual and social ,interests to be preferred to ,gratification of ,taste or ,appetite--,neglect of ,health a ,sin in the ,sight of ,god--,regular ,season of ,rest appointed by the ,creator--,divisions of ,time--,systematic ,arrangement of house ,articles and other ,conveniences--,regular ,employment for each ,member of a ,family--,children--,family ,work--,forming ,habits of ,system--,early ,rising a very great ,aid--,due ,apportionment of ,time to the several ,duties #bhj ,,chapter ,,xvi4 ,,health ,,of ,,mind4 ,intimate ,connection between the ,body and ,mind--,brain excited by improper ,stimulants taken into the ,stomach--,mental ,faculties then affected--,causes of mental ,disease--,want of oxygenized ,blood--,fresh ,air absolutely necessary--,excessive ,exercise of the ,intellect or ,feelings--,such ,attention to ,religion as prevents the ,performance of other ,duties wrong--,unusual ,precocity in ,children usually the ,result of a diseased ,brain--,idiocy often the ,result1 or the precocious ,child sinks below the ,average of ,mankind--,this ,evil yet prevalent in ,colleges and other ,seminaries--,a medical ,man necessary in every ,seminary--,some ,pupils always needing ,restraint in regard to ,study--,a third ,cause of mental ,disease1 the ,want of appropriate ,exercise of the various ,faculties of the ,mind--,extract from ,dr4 ,combe--,beneficial ,results of active intellectual ,employments--,indications of a diseased ,mind #bic ,,chapter ,,xvii4 ,,care ,,of ,,the ,,aged4 ,preservation of the ,aged1 designed to give ,opportunity for ,self-denial and loving ,care--,patience1 ,sympathy1 and ,labor for them to be regarded as ,privileges in a ,family--,the ,young should respect and minister unto the ,aged--,treating them as valued ,members of the ,family--,engaging them in domestic ,games and ,sports--,reading aloud--,courteous ,attention to their ,opinions--,assistance in retarding ,decay of ,faculties by helping them to ,exercise--,keeping up ,interest of the ,infirm in domestic ,affairs--,great ,care to preserve animal ,heat--,ingratitude to the ,aged3 its baseness--,chinese ,regard for old ,age #cja ,,chapter ,,xviii4 ,,care ,,of ,,domestic ,,animals4 ,interesting ,association of ,animals with ,man1 from ,childhood to ,age--,domestic ,animals apt to catch the ,spirit of their ,masters--,important ,necessities--,good ,feeding--,shelter--,cleanliness--,destr uction of parasitic ,vermin--,salt and ,water--,light--,exercise--,rule for ,breeding--,care of ,horses3 ,feeding1 ,grooming1 special ,treatment--,cows3 ,stabling1 ,feed1 ,calving1 ,milking1 ,tethering--,swine3 naturally cleanly1 ,breeding1 fresh ,water1 ,charcoal1 ,feeding--,sheep3 winter ,treatment--,diet--,sorting--,use of ,sheep in clearing ,land--,pasture--,hedges and ,fences--,poultry--,turkeys--,geese--,du cks--,fowls--,dairy ,work generally--,bees--,care of domestic ,animals1 ,occupation for ,women #cje ,,chapter ,,xix4 ,,care ,,of ,,the ,,sick4 ,prominence given to ,care and ,cure of the ,sick by our ,saviour--,every ,woman should know what to do in the ,case of ,illness--,simple ,remedies best--,fasting and ,perspiration--,evils of ,constipation--,modes of relieving it--,remedies for ,colds--,unwise to tempt the ,appetite of the ,sick--,suggestion for the ,sick-room--,ventilation--,needful ,articles--,the ,room1 ,bed1 and ,person of the ,patient to be kept neat--,care to preserve animal ,warmth--,the ,sick1 the ,delicate1 the ,aged--,food always to be carefully prepared and neatly served--,little ,modes of ,refreshment--,implicit ,obedience to the ,physician--,care in purchasing ,medicines--,exhibition of ,cheerfulness1 ,gentleness1 and ,sympathy--,knowledge and ,experience of ,mind--,lack of competent ,nurses--,failings of ,nurses--,sensitiveness of the ,sick--8,sisters of ,charity10 the ,reason why they are such excellent ,nurses--,illness in the ,family a providential ,opportunity of training ,children to ,love and ,usefulness #cac ,,chapter ,,xx4 ,,fires ,,and ,,lights4 ,management of ,lamps and ,candles #cbd ,,chapter ,,xxi4 ,,care ,,of ,,rooms4 ,miscellaneous ,advice as to ,furniture1 setting ,tables1 ,packing1 and ,stowing--,rules for ,washing1 ,carving1 and ,helping--,care of ,chambers1 ,kitchen1 and ,cellar #ccj ,,chapter ,,xxii4 ,,care ,,of ,,yards ,,and ,,gardens4 ,preparation of ,soil--,making a ,hot-bed--,re-potting--,laying out ,yards and ,gardens--,care of house ,plants--,propagation of ,plants--,ingrafting--,cultivation of ,fruit by ,women ,page #cdi ,,chapter ,,xxiii4 ,,sewing1 ,,cutting1 ,,and ,,fitting4 ,how to instruct in these ,arts in common ,schools #cfa ,,chapter ,,xxiv4 ,,accidents ,,and ,,antidotes4 ,treatment of the ,drowned--,antidotes for ,poisons--,conduct in ,thunder-storms and ,fires #cff ,,chapter ,,xxv4 ,,right ,,use ,,of ,,time ,,and ,,property4 ,meaning of the ,word ,right--,how do ,men decide what is wise1 best1 and right8--,what is an intuitive ,principle in all rational ,minds--,who are called righteous and virtuous ,men in all ,nations and ,ages--,effect of ,danger in deciding what is right--,the ,law of ,rectitude or ,right--,distinction between emotive ,love and voluntary ,love illustrated by ,christ's ,teachings and ,example--,explanation of 8,faith10 8,love10 and 8,repentance10 as taught by ,jesus ,christ--,the proportion of ,time and ,property required of the ,jews--,illustrations of ,christian ,benevolence--,self-denying ,benevolence happifying1 and can be cultivated--,consideration of various ,modes of ,charity #cgj ,,chapter ,,xxvi4 ,,care ,,of ,,infants4 ,remarks of ,herbert ,spencer and ,dr4 ,combe--,advice of medical ,writers--,best ,remedy for ,fevers #cij ,,chapter ,,xxvii4 ,,management ,,of ,,young ,,children4 ,physical ,care--,intellectual ,training--,on cultivating ,benevolence in ,children--,sympathy with ,little ,ones important--,gentle tones best #dja ,,chapter ,,xxviii4 ,,family ,,religious ,,training4 ,woman's ,responsibility as chief ,educator of the ,family--,the meaning of the ,word ,right--,the ,end1 or ,object1 for which all ,things are made1 and how learned--,difficulties in interpreting ,revelation--,distinctive principle of ,protestantism--,danger in the future ,life1 and different ,views--,influence of ,belief in ,danger illustrated--,rule of ,interpretation used in common ,life1 and to be applied to the ,bible--,what we must do to be saved--,theories differ1 but an agreement in facts revealed--,how a ,woman must decide for herself and for those she controls #dad ,,chapter ,,xxix4 ,,care ,,of ,,servants4 ,distinction between emotional and voluntary ,love to others--,this the ,principle to guide in the ,care of ,servants--,ladies who do their own ,work--,intelligence saves ,labor--,benefits of domestic ,labor--,the ,training of ,servants a prime ,duty of ,american ,housekeepers--,modes of avoiding ,difficulties--,rewards of benevolent ,care here and in the ,life to come #dbd ,,chapter ,,xxx4 ,,domestic ,,amusements ,,and ,,social ,,duties4 ,the only proper ,object of ,amusement--,various kinds that are safe1 and others that are wrong1 either in ,quality or ,excess--,hospitality #ddj ,,chapter ,,xxxi4 ,,laws ,,of ,,health4 ,the ,laws of ,health are ,laws of ,god1 and should be taught to all ,children--,laws of ,health for the ,bones1 ,muscles1 ,lungs1 ,digestive ,organs1 ,skin1 ,brain and ,nerves1 ,teeth1 ,eyes1 ,hair1 etc4 #ded ,,chapter ,,xxxii4 ,,comfort ,,for ,a ,,discouraged ,,housekeeper4 ,some of the great ,trials of ,american ,housekeepers enumerated--,how to meet them with ,comfort and ,success #dei ,,note ,a #dff ,,index #dgc ,,the ,,housekeeper ,,and ,,healthkeeper4 ,,part ,,first4 ,,chapter ,i4 ,,address ,,of ,,the ,,author ,,to ,,american ,,housekeepers4 ,my dear ,friends1--,this volume embraces1 in a concise form1 many valuable portions of my other works on ,domestic ,economy1 both those published by ,harper and ,brothers and those published by ,j4 ,b4 ,ford and ,co41 together with other new and interesting matter4 ,it is designed to be a complete encyclopdia of all that relates to a woman's duties as housekeeper1 wife1 mother1 and nurse4 ,the ,first ,part embraces a large variety of recipes for food that is both healthful and economical1 put in clear1 concise language1 with many methods for saving labor1 time1 and money1 not found in any other works of the kind4 ,it also gives more specific directions as to seasonings and flavors than the common one of 8,season to the ,taste10 which leaves all to the judgment of the careless or ignorant4 ,the recipes have been tested by some of the best housekeepers1 and all relating to health has been approved by distinguished physicians of all schools4 ,the ,second ,part contains interesting information as to the construction of the body1 in a concise form1 omitting all details1 except such as have an immediate connection with a housekeeper's practical duties4 ,these are so simplified and illustrated1 that by aid of this1 both servants and children can be made so to understand the reasons for the laws of health1 as to render that willing and intelligent obedience which can be gained in no other way4 ,it is my most earnest desire to save you and your household from the sad consequences ,i have suffered from ignorance of the laws of health1 especially those which women peculiarly need to understand and obey4 ,god made woman to do the work of the family1 and to train those under her care to the same labor4 ,and her body is so formed that family labor and care tend not only to good health1 but to the highest culture of mind4 ,read all that is included in our 8profession10 as detailed in the ,second ,part of this work1 and see how much there is to cultivate every mental faculty1 as well as our higher moral powers4 ,domestic labor with the muscles of the arms and trunk1 with intervals of sedentary work1 are exactly what keep all the functions of the body in perfect order1 especially those which1 at the present day1 are most out of order in our sex4 ,and so the women of a former generation1 while they read and studied books far less than women of the present time1 were better developed both in mind and body4 ,it was my good fortune to be trained by poverty and good mothers and aunts to do every kind of domestic labor1 and so1 until one-and-twenty1 ,i was in full enjoyment of health and happiness4 ,then ,i gave up all domestic employments for study and teaching1 and in ten years ,i ruined my health1 while my younger sisters and friends suffered in the same mistaken course4 ,and my experience has been repeated all over the land1 until there is such decay of female constitutions and health1 as alarms1 and justly alarms1 every well-informed person4 ,after twenty years of invalidism1 ,i have been restored to perfect health of body and mind1 and wholly by a strict obedience to the laws of health and happiness1 which ,i now commend to your especial attention1 with the hope and prayer that by obedience to them you may save yourselves and households from unspeakable future miseries4 ,i wish ,i could give you all the evidence that ,i have gained to prove that woman's work in the household might be so conducted as to be agreeable1 tasteful1 and promotive of both grace and beauty of person4 ,but this never can be generally credited till women of high culture set the example of training their sons and daughters1 instead of hired servants alone1 to be their domestic helpers4 ,according to the present tendency of wealth and culture1 it is women of moderate or humble means who will train their own children to health and happiness1 and rear prosperous families4 ,meantime1 the rich women will have large houses1 many servants1 poor health1 and little domestic comfort1 while they train the children of foreigners to do family work1 and in a way that will satisfy neither mistress nor servant2 for a woman who does not work herself is rarely able to properly teach others4 ,choose wisely1 then1 ,o youthful mother and housekeeper6 train yourself to wholesome labor and intelligent direction1 and be prepared to educate a cheerful and healthful flock of your own children4 ,your friend and well-wisher1 ,,catharine ,e4 ,,beecher4 ,,new ,,york1 ,april #b1 #ahgc4 ,,chapter ,,ii4 ,,marketing ,,and ,,the ,,care ,,of ,,meats4 ,every young woman1 at some period of her life1 may need the instructions of this chapter4 ,thousands will have the immediate care of buying meats for the family2 and even those who are not themselves obliged to go to market1 should have the knowledge which will enable them to direct their servants what and how to buy1 and to judge whether the household1 under their management1 is properly served or not4 ,nothing so thoroughly insures the intelligent obedience of orders1 as evidence that the person ordering knows exactly what is wanted4 ,the directions given in this and the ensuing chapters on meats1 were carefully written1 first in ,cincinnati1 with the counsel and advice of business men practically engaged in such matters4 ,they have been recently rewritten in ,hartford1 ,conn41 after consultation with intelligent butchers and grocers4 ,,marketing4 ,,beef4 ,the animal1 when slaughtered1 should be bled very thoroughly4 ,the care taken by the ,jews in this and other points draws custom from other sects to their markets4 ,the skin is tanned for leather1 and the fat is used for candles and other purposes4 ,the tail is used for soups1 and the liver1 heart1 and tripe are also used for cooking4 ,the body is split into two parts1 through the backbone1 and each half is divided as marked in the drawing on following page4 ,there are diverse modes of cutting and naming the parts1 butchers in ,new ,england1 in ,new ,york1 in the ,south1 and in the ,west1 all making some slight differences2 but the following is the most common method4 ,illustration3 ,fig4 #a4 #a4 ,the head3 frequently used for mince-pies2 sometimes it is tried out for oil1 and then the bones are used for fertilizers4 ,the horns are used to make buttons and combs1 and various other things4 #b4 ,the neck2 used for soups and stews4 #c4 ,the chuck-rib1 or shoulder1 having four ribs4 ,it is used for corning1 stews1 and soup1 and some say the best steaks are from this piece4 #d4 ,the front of the shoulder1 or the shoulder-clod1 which is sometimes called the brisket4 #e4 ,the back of the shoulder2 used for corning1 soups1 and stews4 #f4 ,the fore-shin1 or leg2 used for soups4 #g1 #g4 ,the plate-pieces2 the front one is called the brisket1 7as is also #d17 and is used for corning1 soups1 and stews4 ,the back plate-piece is called the flank1 and is divided into the thick flank1 or upper sirloin1 and the lower flank4 ,these are for roasting and corning4 #h4 ,the standing ribs1 divided into first1 second1 and third cuts2 used for roasting4 ,the second cut is the best of the three4 #i4 ,the sirloin1 which is the best roasting piece4 #aj4 ,the sirloin steak and the porter-house steak2 used for broiling4 #aa4 ,the rump1 or aitch-bone2 used for soup or corning1 or to cook la mode4 #ab4 ,the round1 or buttock2 used for corning1 or for la mode2 also for dried beef4 #ac4 ,the hock1 or hind shank2 used for soups4 ,in selecting ,beef1 choose that which has a loose grain1 easily yielding to pressure1 of a clear red1 with whitish fat4 ,if the lean is purplish1 and the fat yellow1 it is poor beef4 ,beef long kept turns a darker color than fresh killed4 ,stall-fed beef has a lighter color than grass-fed4 ,ox beef is the best1 and next1 that of a heifer4 ,in cold weather1 it is economical to buy a hind quarter2 have it cut up1 and what is not wanted immediately1 pack with snow in a barrel4 ,all meats grow tender by keeping4 ,do not let meats freeze2 if they do1 thaw them in cold water1 and do not cook them till fully thawed4 ,a piece weighing ten pounds requires ten or twelve hours to thaw4 ,illustration3 ,fig4 #b4 ,,veal4 ,the calf should not be slaughtered until it is six weeks old4 ,spring is the best time for veal4 ,it is divided as marked in the drawing4 #a4 ,the head1 sold with the pluck1 which includes the heart1 liver1 and sweet-breads4 #b4 ,the rack1 including the neck2 used for stews1 pot-pies1 and broths2 also for chops and roasting4 #c4 ,the shoulder4 ,this1 and also half the rack and ribs of the fore-quarter1 are sometimes roasted1 and sometimes used for stews1 broths1 and cutlets4 #d4 ,the fore-shank1 or knuckle2 used for broths4 #e4 ,the breast2 used for stews and soups2 also to stuff and bake4 #f4 ,the loin2 used for roasting4 #g4 ,the fillet1 or leg1 including the hind flank2 used for cutlets1 or to stuff and boil1 or to stuff and roast1 or bake4 #h4 ,the hind shank1 or hock1 or knuckle2 used for soups4 ,the feet are used for jelly4 ,in selecting ,veal1 take that which is firm and dry1 and the joints stiff1 having the lean a delicate red1 the kidney covered with fat1 and the fat very white4 ,if you buy the head1 see that the eyes are plump and lively1 and not dull and sunk in the head4 ,if you buy the legs1 get those which are not skinned1 as the skin is good for jelly or soup4 ,illustration3 ,fig4 #c4 ,,mutton4 #a4 ,the shoulder2 for boiling or corning4 #b1 #b4 ,the neck and rack2 for boiling or corning4 #c4 ,the loin2 is roasted1 or broiled as chops4 #d4 ,the leg2 is boiled1 or broiled1 or stuffed and roasted4 ,many salt and smoke the leg1 and call it smoked venison4 #e4 ,the breast2 for boiling or corning4 ,in choosing ,mutton1 take that which is bright red and close-grained1 with firm and white fat4 ,the meat should feel tender and springy on pressure4 ,notice the vein on the neck of the fore-quarter1 which should be a fine blue4 ,illustration3 ,fig4 #d4 ,,pork4 #a4 ,the leg1 or ham2 used for smoking4 #b4 ,the hind loin4 #c4 ,the fore loin4 #d4 ,the spare-rib2 for roasting2 sometimes including all the ribs4 #e4 ,the hand1 or shoulder2 sometimes smoked1 and sometimes corned and boiled4 #f4 ,the belly1 or spring1 for corning or salting down4 ,the feet are used for jelly1 head-cheese1 and souse4 ,in selecting ,pork1 if young1 the lean can easily be broken when pinched1 and the skin can be indented by nipping with the fingers4 ,the fat also will be white and soft4 ,thin rind is best4 ,in selecting ,hams1 run a knife along the bone1 and if it comes out clean1 the ham is good2 but if it comes out smeared1 it is spoiled4 ,good bacon has white fat1 and the lean adheres closely to the bone4 ,if the bacon has yellow streaks1 it is rusty1 and not fit to use4 99 99 99 99 99 ,in selecting ,poultry1 choose those that are full grown1 but not old4 ,when young and fresh-killed1 the skin is thin and tender1 the joints not very stiff1 and the eyes full and bright4 ,the breast-bone shows the age1 as it easily yields to pressure if young1 and is tough when old4 ,if young1 you can with a pin easily tear the skin4 ,a goose1 when old1 has red and hairy legs2 but when young1 they are yellow1 and have few hairs4 ,the pin-feathers are the roots of feathers1 which break off and remain in the skin1 and always indicate a young bird4 ,when very neatly dressed1 they are pulled out4 ,poultry and birds ought to be killed by having the head cut off1 and then hung up by the legs to bleed freely4 ,this makes the flesh white and more healthful4 99 99 99 99 99 ,in selecting ,fish1 take those that are firm and thick1 having stiff fins and bright scales1 the gills bright red1 and the eyes full and prominent4 ,when fish are long out of water1 they grow soft1 the fins bend easily1 the scales are dim1 the gills grow dark1 and the eyes sink and shrink away4 ,be sure and have them dressed immediately2 sprinkle them with salt1 and use them1 if possible1 the same day4 ,in warm weather1 put them in ice1 or corning1 for the next day4 ,shell-fish can be decided upon only by the smell4 ,lobsters are not good unless alive1 or else boiled before offered for sale4 ,they are black when alive1 and red when boiled4 ,when to be boiled1 they are to be put alive into boiling water1 which is the quickest and least cruel way to end their life4 ,,the ,,care ,,of ,,meats4 ,in hot weather1 if there is no refrigerator1 then wipe meat dry1 sprinkle on a little salt and pepper1 and hang in the cellar4 ,or1 still better1 wrap it1 thus prepared1 in a dry cloth1 and cover it with charcoal or with wood-ashes4 ,mutton1 wrapped in a cloth wet with vinegar1 and laid on the ground of a dry cellar1 keeps well and improves in tenderness4 ,hang meat a day or two after it is killed before corning it4 ,in winter1 meat is kept finely if well packed in snow1 without salting2 but some say it lessens the sweetness4 ,frozen meat must be thawed in cold water1 and not cooked till entirely thawed4 ,beef and mutton are improved by keeping as long as they remain sweet4 ,if meat begins to taint1 wash it1 and rub it with powdered charcoal1 which often removes the taint4 ,sometimes rubbing with salt will cure it4 ,soda water is good also4 ,take all the kernels out that you will find in the round and thick end of the flank of beef1 and in the fat1 and fill the holes with salt4 ,this will preserve it longer4 ,salt your meat1 in summer1 as soon as you receive it4 ,a pound and a half of salt rubbed into twenty-five pounds of beef1 will corn it so as to last several days in ordinary warm weather2 or put it in strong brine4 ,in most books of recipes there are several different ones for corning1 for curing pork hams1 and for other uses1 while an inexperienced person is at a loss to know which is best4 ,the recipes here given are decided to be the best1 after an examination of quite a variety1 by the writer1 who has resided where they were used2 and she knows that the very best results are secured by these directions4 ,these also are pronounced the best by business men of large experience4 ,to ,salt down ,beef to keep the ,year round4--,one hundred pounds of beef2 four quarts of rock-salt1 pounded fine2 four ounces of saltpetre1 pounded fine2 four pounds of brown sugar4 ,mix well4 ,put a layer of meat on the bottom of the barrel1 with a thin layer of this mixture under it4 ,pack the meat in layers1 and between each put equal proportions of this mixture1 allowing a little more to the top layers4 ,then pour in brine till the barrel is full4 ,to cleanse ,calf's ,head and ,feet4--,wash clean1 and sprinkle pounded resin over the hair2 dip in boiling water and take out immediately1 and then scrape them clean2 then soak them in water for four days1 changing the water every day4 ,to prepare ,rennet4--,take the stomach of a new-killed calf1 and do not wash it1 as it weakens the gastric juice4 ,hang it in a cool and dry place five days or so2 then turn the inside out1 and slip off the curds with the hand4 ,then fill it with salt1 with a little saltpetre mixed in1 and lay it in a stone pot1 pouring on a tea-spoonful of vinegar1 and sprinkling on a handful of salt4 ,cover it closely1 and keep for use4 ,after six weeks1 take a piece four inches square and put it in a bottle with five gills of cold water and two gills of rose brandy2 stop it close1 and shake it when you use it4 ,a table-spoonful is enough for a quart of milk4 ,to ,salt down ,fish4--,scale1 cut off the heads1 open down the back1 and remove most of the spine1 to have them keep better4 ,lay them in salt water two hours1 to extract blood4 ,sprinkle with fine salt1 and let them lie over night4 ,then mix one peck of coarse and fine salt1 one ounce of saltpetre1 7or half an ounce of saltpetre and half an ounce of saleratus17 and one pound of sugar4 ,then pack in a firkin4 ,begin with a layer of salt1 then a layer of fish1 skin downward4 ,a peck of salt will answer for twenty-five shad1 and other fish in proportion4 ,as in most country families1 when meat is salted for the year's use1 pork is the meat most generally and most largely relied upon1 considerable space is devoted to its proper preparation4 ,special attention is given to various modes of curing and preserving it4 ,to try out ,lard4--,take what is called the leaves1 and take off all the skin1 cut it into pieces an inch square1 put it into a clean pot over a slow fire1 and try it till the scraps look a reddish-brown2 take great care not to let it burn1 which would spoil the whole4 ,then strain it through a strong cloth1 into a stone pot1 and set it away for use4 ,take the fat to which the smaller intestines are attached1 7not the large ones17 and the flabby pieces of pork not fit for salting1 try these in the same way1 and set the fat thus obtained where it will freeze1 and by spring the strong taste will be gone1 and then it can be used for frying4 ,a tea-cup of water prevents burning while trying4 ,corn-fed pork is best4 ,pork made by still-house slops is almost poisonous1 and hogs that live on offal never furnish healthful food4 ,if hogs are properly fed1 the pork is not unhealthful4 ,pork with kernels in it is measly1 and is unwholesome4 ,a thick skin shows that the pork is old1 and that it requires more time to boil4 ,if bought pork is very salt1 soak it some hours4 ,do not let pork freeze1 if you intend to salt it4 ,the gentleman who uses the following recipe for curing pork hams1 says it has these advantages over all others he has tried or heard of1 namely1 the hams thus cured are sweeter than by any other method2 they are more solid and tender1 and are cured in less than half the time4 ,moreover1 they do not attract flies so much as other methods3 ,recipe for ,molasses-cured ,hams4--,moisten every part of the ham with molasses1 and then for every hundred pounds use one quart of fine salt1 and four ounces of saltpetre1 rubbing them in very thoroughly at every point4 ,put the hams thus prepared in a tight cask for four days4 ,then rub again with molasses and one quart of salt1 and return the hams to the cask for four days4 ,repeat this the third and the fourth time1 and then smoke the hams4 ,this process takes only sixteen days1 while other methods require five or six weeks4 ,the following is the best recipe for the ordinary mode of curing hams2 and the brine or pickle thus prepared is equally good for corning and all other purposes for which brine is used4 ,some persons use saleratus instead of the saltpetre1 and others use half and half of each1 and say it is an improvement3 ,brine or ,pickle for corning ,hams1 ,beef1 ,pork1 and ,hung ,beef4--,four gallons of water2 two pounds of rock-salt1 and a little more of common salt2 two ounces of saltpetre2 one quart of molasses4 ,mix1 but do not boil4 ,put the hams in a barrel and pour this over them1 and keep them covered with it for six weeks4 ,if more brine is needed1 make it in the same proportions4 ,brine for ,beef1 ,pork1 ,tongues1 and ,hung ,beef4--,four gallons of water2 one and a half pounds of sugar2 one ounce of saltpetre2 one ounce of saleratus4 ,add salt2 and if it is for use only a month or two1 use six pounds of salt2 if for all the year1 use nine pounds4 ,in hot weather1 rub the meat with salt before putting it in1 and let it lie for three hours1 to extract the blood4 ,when tongues and hung beef are taken out1 wash the pieces1 and1 when smoked1 put them in paper bags1 and hang in a dry place4 ,brine by ,measure1 easily made4--,one gallon of cold water2 one quart of rock-salt2 and two of blown salt2 one heaping table-spoonful of saltpetre1 7or half as much of saleratus1 with half a table-spoonful of saltpetre27 six heaping table-spoonfuls of brown sugar4 ,mix1 but not boil4 ,keep it as long as salt remains undissolved at bottom4 ,when scum rises1 add more salt1 sugar1 saltpetre1 and soda4 ,to ,salt down ,pork4--,allow a peck of salt for sixty pounds4 ,cover the bottom of the barrel with salt an inch deep4 ,put down one layer of pork1 and cover that with salt half an inch thick4 ,continue thus till the barrel is full4 ,then pour in as much strong brine as the barrel will receive4 ,keep coarse salt between all pieces1 so that the brine can circulate4 ,when a white scum or bloody-looking matter rises on the top1 scald the brine and add more salt4 ,leave out bloody and lean pieces for sausages4 ,pack as tight as possible1 the rind next the barrel2 and let it be always kept under the brine4 ,some use a stone for this purpose4 ,in salting down a new supply1 take the old brine1 boil it down and remove all the scum1 and then use it to pour over the pork4 ,the pork may be used in six weeks after salting4 ,to prepare ,cases for ,sausages4--,empty the cases1 taking care not to tear them4 ,wash them thoroughly1 and cut into lengths of two yards each4 ,then take a candle-rod1 and fastening one end of a case to the top of it1 turn the case inside outward4 ,when all are turned1 wash very thoroughly1 and scrape them with a scraper made for the purpose1 keeping them in warm water till ready to scrape4 ,throw them into salt and water to soak till used4 ,it is a very difficult job to scrape them clean without tearing them4 ,when finished1 they look transparent and very thin4 ,sausage-,meat4--,take one third fat and two thirds lean pork1 and chop it2 and then to every twelve pounds of meat add twelve large even spoonfuls of pounded salt1 nine of sifted sage1 and six of sifted black pepper4 ,some like a little summer-savory4 ,keep it in a cool and dry place4 ,another ,recipe4--,to twenty-five pounds of chopped meat1 which should be one third fat and two thirds lean1 put twenty spoonfuls of sage1 twenty-five of salt1 ten of pepper1 and four of summer-savory4 ,bologna ,sausages4--,take equal portions of veal1 pork1 and ham2 chop them fine2 season with sweet herbs and pepper2 put them in cases2 boil them till tender1 and then dry them4 ,illustration3 ,fig4 #e4 ,smoke house ,to smoke ,hams4--,make a small building of boards1 nailing strips over the cracks to confine the smoke4 ,have within cross-sticks1 on which to hang the hams4 ,have only one opening at top1 at the end farthest from the fire4 ,set it up so high that a small stove can be set under or very near it1 with the smoke-pipe entering the floor at the opposite end from the slide4 ,these directions are for a wooden house1 and it is better thus than to have a fire within a brick house1 because too much warmth lessens the flavor and tenderness of the hams4 ,change the position of the hams once or twice1 that all may be treated alike4 ,when this can not be done1 use an inverted barrel or hogshead1 with a hole for the smoke to escape1 and resting on stones2 and keep a small1 smouldering fire4 ,cobs are best1 as giving a better flavor2 and brands or chips of walnut wood are next best4 ,keeping a small fire a longer time is better than quicker smoking1 as too much heat gives the hams a strong taste1 and they are less sweet4 ,the house and barrel are shown in ,fig4 #e1 on preceding page4 ,,chapter ,,iii4 ,,stews ,,and ,,soups4 ,in using salt and pepper1 diversities of strength make a difficulty in giving very exact directions2 so also do inequalities in the size of spoons and tumblers4 ,but so much can be done1 that a housekeeper1 after one trial1 can give exact directions to her cook1 or with a pencil alter the recipe4 ,it is a great convenience to have recipes that employ measures which all families have on hand1 so as not to use steelyards and balances4 ,the following will be found the most convenient3 ,a medium size tea-spoon1 even full1 equals #fj drops1 or one eighth of an ounce4 ,a medium size table-spoon1 even full1 equals two tea-spoonfuls4 ,one ounce equals eight even tea-spoonfuls1 or four table-spoonfuls4 ,one gill equals eight even table-spoonfuls4 ,half a gill equals four even table-spoonfuls4 ,two gills equal half a pint1 and four gills equal one pint4 ,one common size tumbler equals half a pint1 or two gills4 ,one pint equals two tumblerfuls1 or four gills4 ,one quart equals four tumblerfuls1 or eight gills4 ,four quarts equal one gallon4 ,four gallons equal one peck4 ,four pecks equal one bushel4 ,a quart of sifted flour1 heaped1 a sifted quart of sugar1 and a softened quart of butter each weigh about a pound1 and so nearly that measuring is as good as weighing4 ,water is heavier1 and a pint of water weighs nearly a pound4 ,ten eggs weigh about one pound4 ,the most economical modes of cooking1 as to time1 care1 and labor1 are stews1 soups1 and hashes2 and when properly seasoned1 they are great favorites1 especially with children4 ,below is a drawing of a stew and soup-kettle that any tinman can easily make4 ,its advantages are1 that1 after the meat is put in1 there is no danger of scorching1 and no watching is required1 except to keep up the fire aright1 so as to have a steady simmering4 ,another advantage is1 that1 by the tight cover1 the steam and flavors are confined1 and the cooking thus improved4 ,then1 in taking up the stew1 it offers several conveniences1 as will be found on trial4 ,illustration3 ,fig4 #f4 ,stew kettle ,this stew-kettle consists of two pans1 the inner one not fastened1 but fitting tight to the outer1 with holes the size of a large pin-head commencing half an inch from the bottom and continuing to within two inches of the top of the under pan4 ,it has a flat lid1 on which may be placed a weight1 to confine steam and flavors4 ,the holes may be an inch apart4 ,the size of the kettle must depend on the size of the family3 it may be of any desired size4 ,general ,directions4 ,generally1 in making stews1 use soft water2 but when only hard is at hand1 put in half a tea-spoonful of soda to every two quarts of water4 ,put in all the bones and gristle first1 breaking the bones thoroughly4 ,rub fresh meat with salt1 and put it in cold water1 for soups1 as this extracts the juices4 ,as soon as water begins to boil1 skim repeatedly till no more scum rises4 ,never let water boil hard for soups or stews2 for 8,meat fast boiled ,is meat half spoiled40 ,let the water simmer gently and not stop simmering long1 as this injures both looks and flavor4 ,keep in water enough to cover the meat1 or it becomes hard and dark4 ,in preparing for soups1 it is best to make a good deal of broth at one time2 cool it slowly1 first removing sediment by straining through a colander4 ,when cold1 remove the fat from the top1 and keep the liquor for soups and gravies4 ,this is called stock1 and as such should have no other seasoning than salt4 ,the other seasoning is to be put in when heated and combined with other material for soup4 ,in hot weather1 stock will keep only a day or two2 but in cool weather1 three or four days4 ,if vegetables were boiled in it1 it would turn sour sooner4 ,remnants of cooked meats may be used together for soup2 but take care that none is tainted1 thus spoiling all4 ,liquor in which corned beef is boiled should be saved to mix with stock of fresh meat1 and then little or no salt is needed4 ,the recipes for stews that follow will make good soups by adding more water4 ,beef and ,potato ,stew4--,cut up four pounds of beef into strips three inches by two1 and put them into two quarts of water1 with one onion sliced very fine4 ,let this simmer four hours4 ,add in half a cup of warm water1 six even tea-spoonfuls of salt1 three of sugar1 three of vinegar1 a tea-spoonful of black pepper1 and six heaping tea-spoonfuls of flower1 lumps rubbed out4 ,pour these upon the meat2 cut up1 slice1 and add six potatoes1 and let all stew till the meat is very tender1 and the potatoes are soft4 ,if potatoes are omitted1 leave out half a tea-spoonful of salt and a pinch of the pepper4 ,be sure and skim very thoroughly when boiling commences1 and do not allow hard boiling1 but only a gentle simmer4 ,french ,mutton and ,turnip ,stew4--,cut up two pounds of mutton1 with a little of the fat1 into two-inch squares4 ,rub two heaping table-spoonfuls of butter into two table-spoonfuls of flour1 and stir it into the meat1 with water just enough to cover it4 ,add three even tea-spoonfuls of salt1 half a one of pepper1 four of sugar1 a sprig of parsley1 and a small onion1 sliced very fine4 ,skim as soon as it begins to boil1 and then add thirty pieces of turnips1 each an inch square1 that have been fried brown4 ,let all stew till meat and turnips are tender2 throw out the parsley1 and serve with the turnips in the centre1 and the meat around it4 ,a ,simple ,mutton ,stew4--,cut four pounds of mutton into two-inch squares1 add four even tea-spoonfuls of salt1 four of sugar1 half a one of pepper1 and a small onion1 sliced fine4 ,stew three hours1 in two quarts of water1 and then thicken with five tea-spoonfuls of flour1 lumps rubbed out4 ,six tomatoes1 or some tomato catsup1 improves this4 ,a ,beef ,stew1 with ,vegetable ,flavors4--,cut up four pounds of beef into two-inch squares1 and add two quarts of water4 ,let it stew one hour4 ,then add one sliced onion1 two sliced turnips1 two sliced carrots1 four sliced tomatoes1 four heaping tea-spoonfuls of salt1 one small tea-spoonful of pepper1 four tea-spoonfuls of sugar1 and five cloves4 ,let it stew till there is only about a tea-cupful of gravy1 and thicken this with a little flour4 ,the above may be cooked without cutting up the meat1 and it is good eaten cold4 ,pressing it under a weight improves it1 and so does putting it in an oven for half an hour4 ,a ,stew of ,chicken1 ,duck1 or ,turkey1 with ,celery or ,tomatoes4--,take a quart of lukewarm water1 and add two heaping tea-spoonfuls of salt1 two of sugar1 and a salt-spoonful of pepper4 ,cut up a large head of celery1 or four large tomatoes4 ,cut the fowl into eight or more pieces1 and let all simmer together two hours1 or till the meat is very tender4 ,then add two table-spoonfuls of butter1 worked into as much flour1 and let it simmer fifteen minutes4 ,a ,favorite ,irish ,stew4--,cut two pounds of mutton into pieces two inches square2 add a little of the chopped fat1 three tea-spoonfuls of salt1 half a one of black pepper1 two of sugar1 two sliced onions1 and a quart of water4 ,let them simmer half an hour1 and then add six peeled potatoes1 cut in quarters1 that have soaked in cold water an hour4 ,let the whole stew an hour longer1 or rather till the meat is very tender4 ,skim it at first and just before taking up4 ,veal ,stew4--,put a knuckle of veal into two quarts of boiling water1 with three tea-spoonfuls of salt and half a tea-spoonful of ground pepper4 ,then chop fine and tie in a muslin rag one carrot1 two small onions1 a small bunch of summer savory1 and another of parsley2 put them in the water1 and let them stew three or four hours1 till the meat is very tender4 ,there should only be about half a pint of gravy at the bottom4 ,pour in boiling water1 if needed4 ,strain the gravy1 and thicken with four spoonfuls of flour or potato-starch1 and let it boil up a minute only4 ,this is improved by adding at first half a pound of salt pork or ham1 cut in strips4 ,when this is done1 no salt is to be used1 or only one tea-spoonful4 ,tomatoes improve it4 ,another4--,cut four pounds of veal into strips one inch thick and three inches long1 and peel and soak twelve potatoes cut into slices half an inch thick4 ,then put a layer of pork at the bottom1 and alternate layers of potatoes and veal1 with a layer of salt pork on the top4 ,put three tea-spoonfuls of salt1 half a one of pepper1 four of sugar1 and six tea-spoonfuls of flour1 with lumps rubbed out1 into two quarts of water4 ,pour all upon the veal and potatoes1 and let them stew till the veal is very tender4 ,add twelve peeled and sliced tomatoes1 which will improve this4 ,a ,favorite ,turkish ,stew1 7called ,pilaff47--,take some rich broth1 seasoned to the taste with pepper1 salt1 and tomato catsup4 ,add two tea-cups of rice1 and let it simmer till the rice absorbs as much as it will take up without losing its form--say about fifteen minutes4 ,cut up a chicken1 and season it with salt and pepper1 and fry it in sweet butter or cream4 ,then put the chicken in the centre of the rice1 and cover it entirely with rice4 ,then pour on half a pound of melted butter1 and let it stand where it is hot1 and yet will not fry1 for fifteen minutes4 ,to be served hot4 ,a ,rice or ,hominy ,stew4--,take four pounds of any kind of fresh meat1 cut into pieces two inches square1 and put in the stew-pan with one pint of hominy4 ,then put into two quarts of warm water five heaping tea-spoonfuls of salt1 four of sugar1 half a one of pepper1 and three of vinegar4 ,let them simmer four or five hours1 till the meat is very tender4 ,a tea-cup of rice may be used instead of hominy4 ,a little salt pork improves this1 as well as all other stews4 ,a ,favorite ,english ,beef ,stew4--,simmer a shank or hock of beef in four quarts of water1 with four heaping table-spoonfuls of salt1 until the beef is soft and the water reduced to about two quarts4 ,then add peeled and soaked potatoes cut into thick slices1 two tea-spoonfuls of pepper1 two of sweet marjoram1 and two of either thyme or summer savory4 ,stew till the potatoes are soft1 add bread-crumbs and more salt if needful4 ,one or two onions cut fine1 and put in at first1 improve it for most persons4 ,french ,stew1 or ,pot au ,feu4--,put three pounds of fresh meat into three quarts of cold water1 with two tea-spoonfuls of salt4 ,when it begins to simmer1 add a gill of cold water1 and skim thoroughly4 ,then add a quarter of a pound of liver1 a medium-sized carrot sliced1 two small turnips1 two middle-sized leeks1 half a head of celery1 one sprig of parsley1 a bay leaf1 one onion with two cloves stuck in it1 and two cloves of garlic4 ,simmer five hours4 ,strain the broth into a soup-dish1 and serve the meat and vegetables on a platter4 ,if more water is needed1 add that which is boiling4 ,when the dish is served all together1 it is called ,pot au ,feu1 and the vessel in which it is cooked has the same name4 ,it is the common dish of the ,french peasantry4 ,the following is the receipe for the favorite ,spanish dish4 ,a superior housekeeper tried it1 and it was so much liked that several of her family were harmed by eating too much3 ,spanish ,olla ,podrida4--,fry four ounces of salt pork in the pot1 and1 when partly done1 add two pounds of fresh beef and a quarter of a pound of ham4 ,add two tea-spoonfuls of salt in cold water1 and only enough just to cover the meat4 ,skim carefully the first half-hour1 and then add a gill of peas1 7if dried1 soak them an hour first17 half a head of cabbage1 one carrot1 one turnip1 two leeks1 three stalks of celery1 three stalks of parsley1 two stalks of thyme1 two cloves1 two onions sliced1 two cloves of garlic1 ten pepper-corns1 and a pinch of powdered mace or nutmeg4 ,simmer steadily for five hours4 ,when the water is too low1 add that which is boiling4 ,put the meat on a platter1 and the vegetables around it4 ,strain the liquor on to toasted bread in a soup-dish4 ,all these articles can be obtained at grocers' or markets in our large cities1 and of course can be procured in the country4 ,french ,mutton ,stew4--,take a leg of mutton and remove the large bone1 leaving the bone at the small end as a handle2 cut off also the bone below the knuckle1 and fix it with skewers4 ,put it in a stew-pan with a pinch of allspice1 four onions1 two cloves1 two carrots1 each cut in four pieces1 a small bunch of parsley1 two bay leaves1 three sprigs of thyme1 and salt and pepper to the taste4 ,add two ounces of bacon cut in slices1 a quarter of a pint of broth1 and cold water enough to cover it4 ,after one hour of simmering1 add a wine-glass of ,french brandy4 ,let them simmer five hours longer1 and then dish it2 strain the sauce on it1 and serve4 ,the ,american housekeeper by experiments can modify these foreign recipes to meet the taste of her family1 and will find them economical modes of cooking1 as well as healthful to most persons4 ,,french ,,modes ,,of ,,cooking ,,soups ,,and ,,stews4 ,the writer has examined the recipes of ,gouffee1 the chief ,french cook of the ,queen of ,england1 set forth in the expensive ,royal ,cook-,book2 also those of ,soyer and ,professor ,blot4 ,she and her friends also have tested many of their recipes4 ,the following are most of the flavors used by them in cooking soups1 stews1 hashes1 etc4 ,combination of these is recommended by those authors in these proportions3 ,one fourth of an ounce of thyme4 ,one fourth of an ounce of bay leaf4 ,one eighth of an ounce of marjoram4 ,one eighth of an ounce of rosemary4 ,dry the above when fresh1 mix in a mortar1 and keep them corked tight in glass bottle4 ,also the following in these proportions3 ,half an ounce of nutmeg4 ,half an ounce of cloves4 ,one fourth of an ounce of black pepper4 ,one eighth of an ounce of ,cayenne pepper4 ,pound1 mix1 and keep corked tight in glass4 ,in using these with salt1 put one ounce of the last recipe to four ounces of salt4 ,in making force-meat and hashes1 use at the rate of one ounce of this spiced salt to three pounds of meat4 ,soup ,powder4--,two ounces of parsley4 ,two ounces of winter savory4 ,two ounces of sweet marjoram4 ,two ounces of lemon-thyme4 ,one ounce of lemon-peel4 ,one ounce of sweet basil4 ,dry1 pound1 sift1 and keep in a tight-corked bottle4 ,let the housekeeper add these flavors so that they will not be strong1 but quite delicate1 and then make a rule for the cook4 ,the peculiar excellence of ,french cooking is the combination of flavors1 so that no one is predominant1 and all are delicate in force and quantity4 ,,chapter ,,iv4 ,,soups4 ,general ,directions4 ,most of the preceding stews will serve also fairly as soups1 by adding more water4 ,rub salt into meat for soups1 but not for stews1 as the salt extracts the juices2 and in stews the meat is to be eaten1 while in soups properly so called it is only the liquor that is served4 ,put meat into cold water for soups1 as slowly heating also extracts the juices4 ,for this same reason1 meat that is boiled for eating should be put into boiling water to keep the juices in it4 ,always skim often1 as soon as the water begins to simmer2 and do not add the salt and other seasoning till the scum ceases to rise4 ,do not boil after the juices are extracted1 as too much boiling injures the flavor4 ,never cool soup in metal1 as there may be poison in the soldering or other parts4 ,if you flavor your soup by vegetables1 do not boil them in the soup1 but in very little water1 which is to be added to the soup with them1 as it contains much of their flavor4 ,when onion is used for flavor1 slice and fry it1 and dredge on a little flour2 add the water in which the vegetables for soup were boiled1 or some meat broth1 and then pour it into the soup4 ,if you flavor with wine1 soy1 or catsup1 put them into the tureen1 and pour the soup upon them1 as the flavor is lessened by putting them into the soup-kettle4 ,bread-crumbs1 toast1 or crackers also must be put in the tureen4 ,keep soup covered tight while boiling1 to keep in flavors4 ,if water is added1 it must be boiling4 ,the rule to guide in using salt and pepper is a heaping tea-spoonful of salt to a quart of water1 and one-sixth as much pepper4 ,but as tastes are different1 and the salt and pepper vary in strength1 the housekeeper can1 on trial1 change the recipe with a pencil4 ,soup stock is broth of any kind of meat prepared in large quantity1 to keep on hand for gravies and soups4 ,beef and veal make the best stock4 ,one hind shin of beef makes five quarts of stock1 and one hind shin of veal makes three quarts4 ,wash and put into twice as much water as you wish to1 to have soup1 and simmer five or six hours4 ,all kinds of bones should be mashed and boiled five or six hours1 to take out all the nutriment1 the liquor then strained1 and kept in earthenware or stone1 not in tin4 ,take off the fat when cool4 ,cool broth quickly1 and it keeps longer4 ,use a flat-bottom kettle1 as less likely to scorch4 ,soft water is best for soups2 a little soda improves hard water4 ,stock will keep three or four days in cool weather2 not so long in warm4 ,keep it in a cool place4 ,when used1 heat to boiling point1 and then take up and flavor4 ,put in the salt and pepper when the meat is thoroughly done4 ,meat soups are best the second day1 if warmed slowly and taken up as soon as heated4 ,if heated too long1 they become insipid4 ,thin soups must be strained4 ,if to be made very clear1 stir in one or two well beaten eggs1 with the shells1 and let it boil half an hour4 ,use the meat of the soup for a hash1 warmed together with a little fat1 and well seasoned4 ,be very careful1 in using bones and cold meats for soups1 that none is tainted1 for the soup may be ruined by a single bit of tainted meat or bone4 ,potato ,soup4--,take six large mealy potatoes1 sliced and soaked an hour4 ,add one onion1 sliced and tied in a rag1 a quart of milk1 and a quarter of a pound of salt pork cut in slices4 ,boil three quarters of an hour1 and then add a table-spoonful of melted butter and a well-beaten egg1 mixed in a cup of milk4 ,this is a favorite soup with many1 and easily made4 ,some omit the pork1 and use salt and pepper to flavor it1 and add one well beaten egg4 ,green ,corn ,soup4--,this is very nice made with sweet corn put into seasoned soup stock4 ,plain ,beef ,soup4--,put three pounds of beef and one chopped onion1 tied in a rag1 to three quarts of cold water4 ,simmer till the meat is very soft--say four hours2 then add three tea-spoonfuls of salt1 as much sugar1 and half a tea-spoonful of pepper4 ,any other flavors may be added to suit the taste4 ,strain the soup1 and save the meat for mince-meat or hash4 ,half a dozen sliced tomatoes will much improve this4 ,some would thicken with three or four tea-spoonfuls of potato-starch or flour4 ,rich ,beef ,soup4--,the following is a specimen of soups that are most stylish1 rich1 and demand most care in preparation3 ,simmer six pounds of beef for six hours in six quarts of water1 using the bones1 broken in small pieces4 ,cool it1 and take off the fat4 ,next day1 an hour before dinner1 take out the meat to use for hash or mince-meat1 heat the liquor1 throw in some salt to raise the scum1 and skim it well4 ,then slice small1 and boil in very little water1 these vegetables3 two turnips1 two carrots1 one head of celery1 one quart of tomatoes1 half a head of small white cabbage1 one pint of green corn or ,shaker corn1 soaked over night4 ,cook the cabbage in two waters1 throwing away the first4 ,boil the soup half an hour after these are put in4 ,season with salt1 pepper1 mace1 and wine to suit the taste4 ,green ,pea ,soup4--,boil the pods an hour in a gallon of water4 ,strain the liquor1 and put into it four pounds of beef or mutton1 and simmer one hour4 ,then add half the peas contained in half a peck of pods1 and boil half an hour2 then thicken with two great spoonfuls of flour1 and season with salt and pepper4 ,three tomatoes1 sliced1 improve this4 ,dried ,bean ,soup or ,pea ,soup4--,soak the beans1 if dry1 over night1 and then boil till soft4 ,then strain them through a colander2 and to each quart of liquor add a tea-spoonful of sugar1 a tea-spoonful of salt1 and a salt-spoonful of pepper4 ,add a beaten egg1 a tea-cup of milk1 and two spoonfuls of butter4 ,a sliced onion improves it for some1 and not for others2 also1 half the juice of a lemon when taken up4 ,canned sweet-corn1 or common corn with sugar added1 makes good succotash for winter4 ,clam ,soup4--,wash and boil the clams till they come out of their shells easily2 then chop them1 and put them back into the liquor1 which should first be strained4 ,add a tea-cup of milk for each quart of soup2 thicken with a little flour1 into which has been worked as much butter as it will hold1 and season with salt and pepper to suit the taste4 ,a ,vegetable and ,meat ,soup for ,summer4--,take three quarts of stock that is duly seasoned with sugar1 salt1 and pepper4 ,add two small onions1 chopped fine1 three small carrots1 three small turnips1 one stalk of celery1 and a pint of green peas--all chopped fine4 ,let it simmer two hours1 and then serve it4 ,dried ,pea ,soup with ,salt ,pork4--,soak a quart of split peas over night in soft water4 ,next morning wash them and put them in four quarts of water1 with a tea-spoonful of sugar1 two carrots1 two small onions1 and one stalk of celery--all cut in small pieces4 ,let them boil three hours4 ,boil a pound of salt pork in another pot for one hour2 take off the skin1 and put the pork in the soup1 and then boil one hour longer4 ,dried ,bean or ,pea ,soup with ,meat ,stock4--,soak a pint of beans or split peas over night in soft water4 ,then boil them in three quarts of soup-stock1 duly seasoned with salt and pepper1 with one small onion1 one turnip1 one stalk of celery1 and six cloves--all cut in small pieces4 ,let it boil four or five hours4 ,strain through a colander4 ,mutton ,soup4--,boil four pounds of mutton in four quarts of water1 with four heaping tea-spoonfuls of salt1 one even tea-spoonful of pepper1 two tea-spoonfuls of sugar1 one small onion1 two carrots1 and two turnips--all cut fine--and one tea-cup of rice or broken macaroni4 ,boil the meat alone two hours2 then add the rest1 and boil one hour and a half longer4 ,french ,vegetable ,soup4--,take a leg of lamb1 of moderate size1 and four quarts of water4 ,of potatoes1 carrots1 cabbage1 tomatoes1 and turnips1 take a tea-cupful of each1 chopped fine4 ,salt and black pepper at the rate of one heaping tea-spoonful of salt to each quart of water1 and one sixth as much black pepper4 ,wash the lamb1 and put it into the four quarts of cold water4 ,when the scum rises1 take it off carefully with a skimmer4 ,after having pared and chopped the vegetables1 put them into the soup4 ,carrots require the most boiling1 and should be put in first4 ,this soup requires about three hours to boil4 ,plain ,calf's ,head ,soup4--,boil the head and feet in just water enough to cover them2 when tender1 take out the bones1 cut in small pieces1 and season with marjoram1 thyme1 cloves1 salt1 and pepper4 ,put all into a pot1 with the liquor1 and four spoonfuls of butter2 stew gently an hour2 then1 just as you take it up1 add two or three glasses of port-wine1 and the yelks of three eggs boiled hard4 ,an ,excellent ,simple ,mutton ,soup4--,put a piece of the fore-quarter of mutton into salted water1 enough to more than cover it1 and simmer it slowly two hours4 ,then peel a dozen turnips1 and six tomatoes1 and quarter them1 and boil them with the mutton till just tender enough to eat4 ,thicken the soup with pearl barley4 ,some use1 instead of tomatoes1 the juice and rind of a lemon4 ,use half a tea-cup of rice1 if you have no pearl barley4 ,,chapter ,v4 ,,hashes4 ,these are the common ways of spoiling hashes3 #a4 by frying1 instead of merely heating them4 ,melted butter and oils are good and healthful when only heated1 but are unhealthful when fried4 #b4 ,dredging in flour1 which1 not being well cooked1 imparts a raw taste of dough4 #c4 ,using too much water1 making them vapid2 or too much fat or gravy1 making them gross4 #d4 ,using too much or too little salt and other seasoning4 ,the following recipes will save from these mistakes1 if exactly followed4 ,when water is recommended in these recipes1 cold gravy will be better1 in which case the butter may be omitted3 ,a ,seasoned ,hash of any ,fresh ,meats4--,chop1 but not very fine1 any kinds of fresh meat1 but be sure not to put in any that is tainted4 ,to a common tumblerful of chopped meat put three table-spoonfuls of water1 a tea-spoonful of sugar1 a heaping tea-spoonful of salt1 a salt-spoonful of pepper1 and butter the size of half an egg4 ,warm1 but do not fry2 and when hot1 break in three eggs1 and stir till they are hardened a little2 then serve4 ,bread-crumbs may be added4 ,this may be put on buttered toast or served alone4 ,this and all the following hashes may be varied in flavor1 by adding1 in delicate proportions1 the mixed flavors on another page4 ,a ,hash of ,cold ,fresh ,meats and ,potatoes4--,take two tumblerfuls of meat of any kind1 chopped4 ,add as much cold potatoes1 also chopped1 two table-spoonfuls of sweet butter in six table-spoonfuls of hot water1 and two tea-spoonfuls of salt4 ,sprinkle half a tea-spoonful of pepper over the meat1 and also a spoonful of sugar2 mix all1 and warm about twenty minutes1 but not so as to boil or fry4 ,tomatoes improve this4 ,meat ,hash with ,eggs1 7very nice47--,to a tumblerful of fresh cold meat cut in pieces about the size of peas1 put three table-spoonfuls of hot water1 two spoonfuls of butter1 a tea-spoonful of sugar1 two tea-spoonfuls of salt1 and a salt-spoonful of pepper4 ,mix all1 warm but not fry2 and when hot1 break in four eggs1 and stir till they are hardened4 ,spread on buttered toast or serve alone4 ,when eggs are used1 the meat should not be chopped fine4 ,a ,meat ,hash with ,tomatoes4--,cut up a pint of tomatoes into a saucepan1 and when boiling-hot1 add the cold meat in thin slices1 with a table-spoonful of sugar1 and salt and pepper1 at the rate of a tea-spoonful of salt and half a tea-spoonful of pepper to each tumblerful of meat4 ,a ,nice ,beef ,hash4--,make a gravy of melted butter1 or take cold gravy2 season with salt1 pepper1 and currant jelly or vinegar4 ,cut cold roast beef or the remnants of cold steak into mouthfuls1 and put into the gravy till heated1 but not to fry4 ,or1 season this gravy with the crushed juice of fresh tomatoes or tomato catsup4 ,a ,simple and ,excellent ,veal ,hash4--,chop cold veal very fine2 butter a pudding-dish1 and make alternate layers of veal and powdered crackers till the dish is full1 the first layer of meat being at the bottom4 ,then beat up two eggs1 and add a pint or less of milk1 seasoned well with salt and pepper1 and two or three spoonfuls of melted butter4 ,pour this over the meat and crackers2 cover with a plate1 and bake about half an hour4 ,remove the plate awhile1 and let the top brown a little4 ,this is the best way to cook veal1 and children are very fond of it4 ,rice and ,cold ,meats4--,chop remnants of fresh meats with salt pork1 or cold ham4 ,season with salt and pepper and a little sugar2 add two eggs and a little butter4 ,then make alternate layers with this and slices of cold boiled rice1 and bake it half an hour4 ,bread-,crumbs and ,cold ,meats4--,take any remnants of cooked fresh meats1 and chop them fine with bits of ham or salt pork4 ,season with salt and pepper2 add three eggs and a little milk1 and then thicken with pounded bread-crumbs4 ,bake it as a pudding1 or warm it for a hash1 or cook it in flat cakes on a griddle4 ,a ,meat ,hash with ,bread-,crumbs4--,one tea-spoonful of flour1 7or potato or corn-starch17 wet in four tea-spoonfuls of cold water4 ,stir it into a tea-cupful of boiling water1 and put in a salt-spoonful of pepper1 two tea-spoonfuls of salt1 a tea-spoonful of sugar1 and two table-spoonfuls of sweet butter4 ,use cold gravy instead of butter1 if you have it4 ,set this in a stew-pan where it will be kept hot1 but not fry4 ,chop the meat very fine1 and mix with it while chopping half as much dried bread-crumbs4 ,put this into the gravy1 and let it heat only ten minutes1 and then serve it on buttered toast4 ,tomatoes1 one or two1 improve this4 ,a ,hash of ,cold ,beefsteak alone or with ,potatoes and ,turnips4--,make a paste with a heaping tea-spoonful of flour in two tea-spoonfuls of water4 ,stir it into a tea-cup and a half of boiling water1 with a salt-spoonful of black pepper1 a half tea-spoonful of sugar1 and two tea-spoonfuls of salt4 ,let it stand where it will be hot but not boil4 ,cut the beef into mouthfuls1 and also as much cold boiled potatoes and half as much boiled turnips4 ,mix all1 and then add two table-spoonfuls of butter1 7or some cold gravy17 and a table-spoonful of tomato catsup1 or two sliced tomatoes4 ,warm1 but do not fry1 for ten minutes4 ,when beef gravy is used1 take less salt and pepper4 ,this is a good recipe for cold beef without vegetables4 ,a ,hash of ,cold ,mutton 7or ,venison7 and ,vegetables4--,prepare as in the preceding recipe1 but add one onion sliced fine1 to hide the strong mutton taste4 ,if onion is left out1 put in a wine-glass of grape or currant jelly4 ,if the vegetables are left out1 put in a little less pepper and salt4 ,a ,hash of ,corned ,beef4--,chop the meat very fine1 fat and lean together2 add twice as much cold potatoes chopped fine4 ,for each tumblerful of this add butter half the size of a hen's egg melted in half a tea-cup of hot water1 a salt-spoonful of pepper and another of salt4 ,heat very hot1 but do not let it fry4 ,some would add parsley or other sweet herb4 ,a ,hash of ,cold ,ham4--,chop1 not very fine1 fat and lean together4 ,add twice the quantity of bread-crumbs chopped1 but not fine4 ,heat it hot1 then break in two eggs for every tumblerful of the hash4 ,a tea-spoonful of sugar improves it1 and a salt-spoonful of pepper4 ,meats warmed over4--,veal is best made into hashes4 ,if it is liked more simply cooked1 chop it fine1 put in water just enough to moisten it1 butter1 salt1 pepper1 and a little juice of a lemon4 ,some like a little lemon-rind grated in4 ,heat it through1 but do not let it fry4 ,put it on buttered toast1 and garnish it with slices of lemon4 ,cold salted or fresh beef is good chopped fine with pepper1 salt1 and catsup1 and water enough to moisten a little4 ,add some butter just before taking it up1 and do not let it fry1 only heat it hot4 ,it injures cooked meat to cook it again4 ,cold fowls make a nice dish to have them cut up in mouthfuls2 add some of the gravy and giblet sauce1 a little butter and pepper1 and then heat them through4 ,a nice ,way of ,cooking ,cold ,meats4--,chop the meat fine1 add salt1 pepper1 a little onion1 or else tomato catsup2 fill a tin bread-pan one third full1 cover it over with boiled potatoes salted and mashed with cream or milk1 lay bits of butter on the top1 and set it into a ,dutch or stove oven for fifteen or twenty minutes4 ,a ,hash of ,cold ,meat for ,dinner1 7very good47--,peel six large tomatoes and one onion1 and slice them4 ,add a spoonful of sugar1 salt and pepper1 and a bit of butter the size of a hen's egg1 and half a pint of cold water4 ,shave up the meat into small bits1 as thin as thick pasteboard4 ,dredge flour over it1 say two tea-spoonfuls1 or a little less4 ,simmer the meat with all the rest for half an hour and then serve it1 and it is very fine4 ,dried tomatoes can be used4 ,when you have no tomatoes1 make a gravy with water1 pepper1 salt1 and butter1 or cold gravy2 slice an onion in it1 add tomato catsup1 7two or three spoonfuls17 and then prepare the meat as above1 and simmer it in this gravy half an hour4 ,souse4--,cleanse pigs' ears and feet and soak them a week in salt and water1 changing the water every other day4 ,boil eight or ten hours till tender4 ,when cold1 put on salt1 and pour on hot spiced vinegar4 ,warm them in lard or butter4 ,tripe4--,scrape and scour it thoroughly1 soak it in salt and water a week1 changing it every other day4 ,boil it eight or ten hours1 till tender2 then pour on spiced hot vinegar and broil it4 ,,chapter ,,vi4 ,,boiled ,,meats4 ,an ,excellent ,way to cook ,tough ,beef4--,to eight pounds of beef put four quarts of water1 two table-spoonfuls of salt1 half a tea-spoonful of pepper1 three tea-spoonfuls of vinegar1 and four tea-spoonfuls of sugar4 ,put it on at eight in the morning1 and let it simmer slowly till the water is more than half gone2 then skim off the grease1 and set it in the stove-oven till the water is all gone but about a tea-cupful1 which is for gravy1 and may be thickened a little4 ,add boiling water1 if it goes too fast1 7for in some kinds of weather it will evaporate much faster than in other days74 ,this dish should be very tender1 and is excellent cold1 especially if it is pressed under a heavy weight4 ,this was a favorite soldier's dish2 and tough meat is as good as it is tender1 when thus cooked4 ,boiled ,ham4--,the best way to cook a ham is first to wash it2 then take off the skin and bake it in a pan1 with a little water in it1 in a stove or brick oven1 till tender1 which is found by a fork piercing easily4 ,allow twenty minutes for each pound4 ,to boil a ham1 soak it over night2 then wash in two waters1 using a brush4 ,boil slowly1 and allow fifteen minutes for each pound4 ,when cold1 take off the skin1 and ornament with dots of pepper and fringed paper tied around the shank4 ,a nice way to treat a cold boiled ham is1 after removing the skin1 to rub it over with beaten egg1 and then spread over powdered cracker1 wet with milk1 and let it brown in the oven4 ,boiled ham is much improved by setting it in the oven half an hour1 making it sweeter1 while the fat that tries out is useful for cooking4 ,boiled ,beef4--,put it in salted water1 7a tea-spoonful for each quart27 have enough to cover it4 ,skim well just before it begins to boil1 and as long as the scum rises4 ,allow about fifteen minutes to each pound1 or more for beef4 ,drain well1 and serve with vegetables boiled separately4 ,boiled ,fowls4--,wash the inside carefully with soda water1 to remove any taint4 ,stuff with seasoned bread-crumbs1 or cracker1 wet up with eggs1 and sew up the openings4 ,put them in boiling water1 enough to cover1 and let them simmer gently till tender4 ,it is a good plan to wrap in a cloth dredged with flour4 ,fricasseed ,fowls4--,cut them up1 and put in a pot1 with cold water enough to cover4 ,put some salt pork over1 and let them simmer slowly till very tender and the water mostly gone4 ,when done1 stir in a cup of milk1 mixed with two well-beaten eggs1 first mixing slowly some of the hot liquor with the milk and eggs4 ,some fry the pork first1 thus increasing the flavor1 and others leave it out4 ,to ,boil a ,leg or ,shoulder of ,veal1 or ,mutton1 or ,lamb4--,mutton should be cooked more rare than any other meat4 ,make a stuffing of chopped bread1 seasoned with pepper and salt1 and mixed with one or two eggs4 ,make deep gashes in the meat1 7or1 better1 take out the bone27 fill the openings with stuffing and sew them up4 ,wrap it tight in a cloth1 and put it so as to be covered with water1 salted at the rate of a tea-spoonful to each quart4 ,let it simmer slowly about two or three hours4 ,skim thoroughly just before it comes to boiling heat4 ,if needful1 add boiling water4 ,save the water for broth for next day4 ,if you pour cold water on the cloth before removing it1 and let it stand two minutes1 it improves the looks4 ,calf's ,feet4--,wash and scrape till very clean4 ,boil three hours in four quarts of water salted with four even tea-spoonfuls of salt4 ,take out the bones1 and put the rest into a saucepan1 with three table-spoonfuls of butter1 two table-spoonfuls of vinegar1 a great-spoonful of sugar1 and a salt-spoonful of pepper4 ,add three tea-cups of the liquor in which the feet were boiled2 dredge in some flour1 and simmer for fifteen minutes4 ,garnish with sliced lemon4 7,save the liquor to make calf's-foot jelly47 ,calf's ,liver and ,sweet-breads4--,these are best split open1 boiled1 and then dressed with pepper1 salt1 and butter4 ,to cook ,kidneys4--,wash them clean1 and split them4 ,heat them half an hour in a saucepan1 without water4 ,then wash them again1 and cover them with a pint of water1 having in it a tea-spoonful of salt and a salt-spoonful of pepper4 ,boil one hour1 and then take off the skin4 ,cut them in mouthfuls2 add two great-spoonfuls of butter1 more salt and hot water1 if needed1 and let them simmer fifteen minutes4 ,pillau1 a ,favorite ,dish in the ,south4--,fricassee a chicken with slices of salt pork1 or with sweet butter or sweet cream4 ,put the chicken1 when cooked1 in a bake-dish1 and cover it with boiled rice1 seasoned with salt1 pepper1 and one dozen allspice4 ,pile the rice1 pour on some melted butter1 smooth it1 and cover with yelk of an egg4 ,bake half an hour4 ,to boil ,smoked ,tongues4--,soak in cold water only two hours1 as long soaking lessens sweetness4 ,wash them1 and boil four or five hours1 according to the size4 ,when done1 take off the skin and garnish with parsley4 ,a table-spoonful of sugar for each tongue1 put in the water1 improves them4 ,to boil ,corned ,beef4--,do not soak it1 but wash it1 and put it in hot water1 to keep in the juices2 allow a pint for each pound4 ,skim just before it begins to boil4 ,let it simmer slowly1 and allow twenty-five minutes for every pound4 ,keep it covered with water1 adding boiling hot water1 if needed4 ,it is much improved for eating cold by pressing it with a board and heavy stone4 ,it is an excellent piece of economy to save the water to use for soup4 ,some think it an improvement to put on a little sugar1 and pour a little vinegar on before boiling4 ,some like to boil turnips1 potatoes1 and cabbage with it4 ,in that case1 they must be peeled1 and the potatoes soaked two hours4 ,to boil ,partridges or ,pigeons4--,cleanse and rinse the insides with soda-water1 and then with pure water4 ,wrap them in a damp floured cloth2 put them into boiling water which is salted at the rate of a heaping tea-spoonful to a quart2 also1 two tea-spoonfuls of sugar and a salt-spoonful of pepper4 ,simmer them twenty minutes to half an hour4 ,when done1 make a sauce of butter rubbed into flour and half a cup of milk2 put the birds into a dish and pour on this sauce4 ,some would add cut parsley1 or other flavors4 ,to boil ,ducks4--,let them lie in hot water two hours4 ,then wrap in a cloth dredged with flour2 put them in cold water1 salted at the rate of half a tea-spoonful for each pint4 ,add a tea-spoonful of sugar for each pint4 ,let them simmer half an hour2 then take them up1 and pour over them a sauce made of melted butter rubbed into flour1 and seasoned with lemon-juice1 salt1 and pepper1 and thinned with gravy or hot water4 ,wild ducks must be soaked in salt and water the night previous1 to remove the fishy taste1 and then in the morning put in fresh water1 which should be changed once or twice4 ,to boil a ,turkey4--,make a stuffing for the craw of chopped bread and butter1 cream1 oysters1 and the yelks of eggs4 ,sew it in1 and dredge flour over the turkey1 and put it in hot water to boil1 with a spoonful of salt in it1 and enough water to cover it well4 ,let it simmer for two hours and a half1 or1 if small1 less time4 ,skim it while boiling4 ,it will look nicer if wrapped in a cloth dredged with flour while cooking4 ,serve it with drawn butter1 in which are put some oysters4 ,,chapter ,,vii4 ,,roast ,,and ,,baked ,,meats4 ,the beef of an ox is best1 and the next best is that of a heifer4 ,the best pieces for roasting are the second cut of the sirloin1 the second cut of the ribs1 and the back part of the rump4 ,the art of roasting well consists in turning the meat often1 to prevent burning1 and basting often1 to make it juicy4 ,never dredge flour into gravies1 as it makes lumps4 ,strain all gravies4 ,brown ,flour for ,meat ,gravies4--,this is used to thicken meat gravies1 to give a good color4 ,it is prepared by putting flour on a tin plate in a hot oven1 stirring it often until well browned2 it must be kept1 corked1 in a jar1 and shaken occasionally4 ,roast ,beef4--,a piece of beef weighing ten pounds requires about two hours to roast in a tin oven before a fire4 ,allow ten minutes for each pound over or under this weight4 ,have the spit and oven clean and bright4 ,they should have been washed before they grew cold from the last roasting4 ,put the meat on the spit so that it will be evenly balanced2 set the bony side toward the fire2 let it roast slowly at first1 turning it often2 and when all sides are partly cooked1 move it nearer the fire4 ,if allowed to scorch at first1 it will not cook in the middle without burning the outside4 ,baste often with the drippings and with salted water1 7about half a pint of water with half a tea-spoonful of salt17 which has been put in the oven bottom4 ,just before taking up1 dredge on some flour1 mixed with a little salt2 then baste and set it near the fire1 turning it so as to brown it all over alike4 ,half an hour before it is done1 pour off the gravy1 season it with salt and pepper1 and thicken with corn or potato-starch1 or flour4 ,to roast in a ,cook ,stove4--,put the meat in an iron pan1 with three or four gills of water1 and a tea-spoonful of salt4 ,turn it occasionally1 that it may cook evenly1 and baste often4 ,when done1 dredge on some salted flour1 baste again1 and set it back till browned4 ,roast ,pork4--,cover a spare-rib with greased paper1 till half done2 then dredge with flour1 and baste with the gravy4 ,just before taking it up1 cover the surface with cracker or bread-crumbs1 wet up with pepper1 salt1 and powdered sage2 let it cook ten minutes longer1 and then baste again4 ,skim the gravy1 thicken it with brown flour1 season with a little powdered sage and lemon-juice1 or vinegar2 strain it1 and pour over the meat4 ,pork must be cooked slowly and very thoroughly1 and served with apple-sauce4 ,tomato catsup improves the gravy4 ,roast ,mutton4--,the leg of mutton may be boiled4 ,the shoulder and loin should always be roasted4 ,put the meat in the oven or roaster1 and then pour boiling hot water over it1 to keep in the juices4 ,baste often with salt and water at first and then with the gravy4 ,with a hot fire1 allow ten minutes for each pound4 ,if there is danger of burning1 cover the outside with oiled white paper4 ,skim the gravy2 strain it and thicken with brown flour4 ,serve with acid jelly4 ,lamb requires less time in roasting2 but mutton should be rare4 ,make a brown gravy1 and serve with currant jelly4 ,roast ,veal4--,follow the above directions for roasting mutton1 except to allow more time1 as veal should be cooked more than mutton4 ,allow twenty minutes to each pound1 and baste often4 ,too much roasting and little basting spoils veal4 ,to be served with apple-sauce4 ,it much improves roast veal to cut slits in it1 and insert bits of salt pork4 ,roast ,poultry4--,no fowl should be bought when the entrails are not drawn2 and the insides should always be washed with soda-water--a tea-spoonful of soda to a pint of water4 ,rinse out with fair water4 ,stuff with seasoned bread-crumbs1 wet up with eggs4 ,sew and tie the stuffing in thoroughly4 ,allow about ten minutes' cooking for each pound1 more or less1 according to the fire and size of the fowl4 ,put a grate in the bake-pan1 with a tea-cup of salted water4 ,dredge the fowl with flour at first1 and baste often4 ,strain the gravy1 and add the giblets1 chopped fine4 ,many dislike the liver1 and so leave it out4 ,if fowls are bought with the intestines in1 or if they have been kept too long1 the use of soda-water1 and then rinsing with pure water1 will often prevent the tainted taste2 so it is well to do this1 except when it is certain that the fowl is just killed4 ,put a tea-spoonful of soda to a pint of water4 ,pot-,pie1 of ,beef1 ,veal1 or ,chicken4--,the best way to make the crust is as follows3 ,peel1 boil1 and mash a dozen potatoes2 add a tea-spoonful of salt1 two table-spoonfuls of butter1 and half a cup of milk1 or cream4 ,then stiffen it with flour1 till you can roll it4 ,be sure to get all the lumps out of the potatoes4 ,some persons leave out the butter4 ,some roll butter into the dough of bread2 others make a raised biscuit1 with but little shortening2 others make a plain soda pie-crust4 ,but none are so good and healthful as the potato crust2 so choose what is best for all4 ,to prepare the meat1 first fry half a dozen slices of salt pork1 and then cut up the meat and pork1 and boil them in just water enough to cover them1 till the meat is nearly cooked4 ,then peel a dozen potatoes1 and slice them thin4 ,roll the crust half an inch thick1 and cut it into oblong pieces4 ,then put alternate layers of crust1 potatoes1 and meat1 till all is used4 ,the top and bottom layer must be crust4 ,divide the pork so as to have some in each layer4 ,lastly1 pour on the liquor in which the meat was boiled1 until it just covers the whole1 and let it simmer till the top crust is well cooked--say half or three quarters of an hour4 ,season the liquor with salt1 at the rate of a tea-spoonful for each quart1 and one sixth as much pepper4 ,if you have occasion to add more liquor1 or water1 it must be boiling hot1 or the crust will be spoiled4 ,the excellence of this pie depends on having light crust1 and therefore the meat must first be nearly cooked before putting it in the pie2 and the crust must be in only just long enough to cook1 or it will be clammy and hard4 ,mutton and ,beef ,pie4--,line a dish with a crust made of potatoes1 as directed in the ,chicken ,pot-,pie4 ,broil the meat ten minutes1 after pounding it till the fibres are broken4 ,cut the meat thin1 and put it in layers1 with thin slices of broiled salt pork2 season with butter1 the size of a hens egg1 salt1 pepper1 7and either wine or catsup1 if liked27 put in water till it nearly covers the meat1 and dredge in considerable flour2 cover it with the paste1 and bake it an hour and a half1 if quite thick4 ,cold meats are good cooked over in this way4 ,cut a slit in the centre of the cover4 ,chicken-,pie4--,joint and boil two chickens in salted water1 just enough to cover them1 and simmer slowly for half an hour4 ,line a dish with potato crust1 as directed in the recipe for pot-pie2 then1 when cold1 put the chicken in layers1 with thin slices of broiled pork1 butter1 the size of a goose egg1 cut in small pieces4 ,put in enough of liquor1 in which the meat was boiled1 to reach the surface2 salt and pepper each layer2 dredge in a little flour1 and cover all with a light1 thick crust4 ,ornament the top with the crust1 and bake about one hour in a hot oven4 ,make a small slit in the centre of the crust4 ,if it begins to scorch1 lay a paper over a short time4 ,rice ,chicken-,pie4--,line a pudding-dish with slices of broiled ham2 cut up a boiled chicken1 and nearly fill the dish1 filling in with gravy or melted butter2 add minced onions1 if you like1 or a little curry powder4 ,then pile boiled rice to fill all interstices1 and cover the top quite thick4 ,bake it for half or three quarters of an hour4 ,potato-,pie4--,take mashed potatoes1 seasoned with salt1 butter1 and milk1 and line a baking-dish4 ,lay upon it slices of cold meats of any kind1 with salt1 pepper1 catsup1 and butter or gravy4 ,put on another layer of potatoes1 and then another of cold meat1 as before4 ,lastly1 on the top put a cover of potatoes4 ,bake it till it is thoroughly warmed through1 and serve it in the dish in which it is baked1 setting it in or upon another4 ,calf's ,head4--,take out the brains and boil the head1 feet1 and lights in salted water1 just enough to cover them1 about two hours4 ,when they have boiled nearly an hour and a half1 tie the brains in a cloth and put them in to boil with the rest4 ,they should be skinned1 and soaked half an hour in cold water4 ,when the two hours have expired1 take up the whole1 mash the brains fine1 and season them with bread-crumbs1 pepper1 salt1 and a glass of port or claret1 and use them for sauce4 ,let the liquor remain for a soup the next day4 ,it serves more handsomely to remove all the bones4 ,serve with a gravy of drawn butter4 ,,chapter ,,viii4 ,,broiled ,,and ,,fried ,,meats ,,and ,,relishes4 ,broiled ,mutton or ,lamb ,chops4--,cut off the skinny part1 which only turns black and can not be eaten4 ,put a little pepper and salt on each one1 and broil by a quick fire4 ,mutton chops should be rare4 ,broiled ,beefsteak4--,have the steak cut three quarters of an inch to an inch in thickness4 ,the sirloin and porter-house are the best4 ,the art of cooking steak will depend on a good fire and turning often after it begins to drip4 ,when done1 lay it on a hot platter1 season with butter1 pepper1 and salt2 cover with another hot platter1 and send to the table4 ,use beef-tongs1 as pricking lets out the juices4 ,slow cooking and much cooking spoils a steak4 ,broiled ,fresh ,pork4--,cut in thin slices1 broil quickly and very thoroughly2 then season with salt1 pepper1 and powdered sage4 ,broiled ,ham4--,cut in thin slices1 and soak fifteen minutes in hot water4 ,pour off this and soak again as long4 ,wipe dry and broil over a quick fire1 and then pepper it4 ,ham that is already cooked rare is best for broiling4 ,broiled ,sweet-breads4--,the best way to cook sweet-breads is to broil them thus3 ,parboil them1 and then put them on a clean gridiron for broiling4 ,when delicately browned1 take them off and roll in melted butter on a plate1 to prevent their being dry and hard4 ,some cook them on a griddle well buttered1 turning frequently2 and some put narrow strips of fat salt pork on them while cooking4 ,broiled ,veal4--,cut it thin1 and put thin slices of salt pork on the top after it is laid on the gridiron1 and broil both together4 ,when turning1 put the pork again on the top4 ,when the veal is thoroughly cooked1 brown the pork a little by itself1 while the veal stands on a hot dish4 ,a good ,pork ,relish4--,broil thin slices of fresh pork1 first pouring on boiling water to lessen saltness4 ,cut them in small mouthfuls1 and add butter1 pepper1 and salt4 ,,fried ,,meats ,,and ,,relishes4 ,the most slovenly and unhealthful mode of cooking is frying1 as it usually is done4 ,if the fat is very hot1 and the articles are put in and taken out exactly at the right time1 it is well enough4 ,but fried fat is hard to digest1 and most fried food is soaked with it1 so that only a strong stomach can digest it4 ,almost every thing that is fried might be better cooked on a griddle slightly oiled4 ,a griddle should always be oiled only just enough to keep from sticking4 ,it is best to fry in lard not salted1 and this is better than butter4 ,mutton and beef suet are good for frying4 ,when the lard seems hot1 try it by throwing in a bit of bread4 ,when taking up fried articles1 drain off the fat on a wire sieve4 ,a nice ,way of ,cooking ,calf's or ,pig's ,liver4--,cut in slices half an inch thick1 pour on boiling water1 and then pour if off entirely2 then let the liver brown in its own juices1 turning it till it looks brown on both sides4 ,take it up1 and pour into the frying-pan enough cold water to make as much gravy as you wish2 then sliver in a very little onion2 add a little salt and nutmeg1 and a bit of butter to season it2 let it boil up once1 then put back the liver for a minute longer4 ,beef ,liver4--,cut it in slices half an inch thick1 pour boiling water on it1 broil it with thin slices of pork dipped in flour1 cut it in mouthfuls1 and heat it with butter1 pepper1 and salt for three or four minutes4 ,egg ,omelet4--,beat the yolks of six eggs1 and add a cup of milk1 half a tea-spoonful of salt1 and a pinch of pepper4 ,pour into hot fat1 and cook till just stiffened4 ,turn it on to a platter brown side uppermost4 ,some add minced cooked ham1 or cold meat chopped and salted4 ,others put in chopped cauliflower or asparagus cooked and cold4 ,frizzled ,beef4--,sliver smoked beef1 pour on boiling water to freshen it1 then pour off the water1 and frizzle the beef in butter4 ,veal ,cheese4--,prepare equal quantities of sliced boiled veal and boiled smoked tongue1 or ham sliced4 ,pound each separately in a mortar1 moistening with butter as you proceed4 ,then take a stone jar1 or tin can1 and mix them in it1 so that it will1 when cut1 look mottled and variegated4 ,press it hard1 and pour on melted butter4 ,keep it covered in a dry place4 ,to be used at tea in slices4 ,a ,codfish ,relish4--,take thin slivers of codfish1 lay them on hot coals1 and when done to a yellowish brown1 set them on the table4 ,another ,way4--,sliver the codfish fine1 pour on boiling water1 drain it off1 and add butter and a very little pepper1 and heat them three or four minutes1 but do not let them fry4 ,salt ,herrings4--,heat them on a gridiron1 remove the skin1 and then set them on the table4 ,,chapter ,,ix4 ,,pickles4 ,do not keep pickles in common earthenware1 as the glazing contains lead1 and combines with the vinegar4 ,vinegar for pickling should be sharp1 but not the sharpest kind1 as it injures the pickles4 ,wine or cider vinegar is reliable4 ,much manufactured vinegar is sold that ruins pickles and is unhealthful4 ,if you use copper1 bell-metal1 or brass vessels for pickling1 never allow the vinegar to cool in them1 as it then is poisonous4 ,add a table-spoonful of alum and a tea-cup of salt to each three gallons of vinegar1 and tie up a bag with pepper1 ginger-root1 and spices of all sorts in it1 and you have vinegar prepared for any kind of common pickling1 and in many cases all that is needed is to throw the fruit in and keep it in till wanted4 ,keep pickles only in wood or stone ware4 ,any thing that has held grease will spoil pickles4 ,stir pickles occasionally1 and if there are soft ones1 take them out1 scald the vinegar1 and pour it hot over the pickles4 ,keep enough vinegar to cover them well4 ,if it is weak1 take fresh vinegar1 and pour on hot4 ,do not boil vinegar or spice over five minutes4 ,sweet ,pickles1 7a great favorite47--,one pound of sugar1 one quart of vinegar1 two pounds of fruit4 ,boil fifteen minutes1 skim well1 put in the fruit and let it boil till half cooked4 ,for peaches1 flavor with cinnamon and mace2 for plums and all dark fruit1 use allspice and cloves4 ,to pickle ,tomatoes4--,as you gather them1 leave an inch or more of stem2 throw them into cold vinegar4 ,when you have enough1 take them out1 and scald some spices1 tied in a bag1 in good vinegar2 add a little sugar1 and pour it hot over them4 ,to pickle ,peaches4--,take ripe but hard peaches1 wipe off the down1 stick a few cloves into them1 and lay them in cold spiced vinegar4 ,in three months they will be sufficiently pickled1 and also retain much of their natural flavor4 ,to pickle ,peppers4--,take green peppers1 take the seeds out carefully so as not to mangle them1 soak them nine days in salt and water1 changing it every day1 and keep them in a warm place4 ,stuff them with chopped cabbage1 seasoned with cloves1 cinnamon1 and mace2 put them in cold spiced vinegar4 ,to pickle ,nasturtions4--,soak them three days in salt and water as you collect them1 changing it once in three days2 and when you have enough1 pour off the brine1 and pour on scalding hot vinegar4 ,to pickle ,onions4--,peel1 and boil in milk and water ten minutes1 drain off the milk and water1 and pour scalding spiced vinegar on to them4 ,to pickle ,gherkins4--,keep them in strong brine till they are yellow1 then take them out and turn on hot spiced vinegar1 and keep them in it1 in a warm place1 till they turn green4 ,then turn off the vinegar1 and add a fresh supply of hot spiced vinegar4 ,to pickle ,mushrooms4--,stew them in salted water1 just enough to keep them from sticking4 ,when tender1 pour off the water1 and pour on hot spiced vinegar4 ,then cork them tight1 if you wish to keep them long4 ,poison ones will turn black if an onion is stewed with them1 and then all must be thrown away4 ,to pickle ,cucumbers4--,wash the cucumbers in cold water1 being careful not to bruise or break them4 ,make a brine of rock or blown salt 7rock is the best71 strong enough to bear up an egg or potato1 and of sufficient quantity to cover the cucumbers4 ,put them into an oaken tub1 or stone-ware jar1 and pour the brine over them4 ,in twenty-four hours1 they should be stirred up from the bottom with the hand4 ,the third day pour off the brine1 scald it1 and pour it over the cucumbers4 ,let them stand in the brine nine days1 scalding it every third day1 as described above4 ,then take the cucumbers into a tub1 rinse them in cold water1 and if they are too salt1 let them stand in it a few hours4 ,drain them from the water1 put them back into the tub or jar1 which must be washed clean from the brine4 ,scald vinegar sufficient to cover them1 and pour it upon them4 ,cover them tight1 and in a week they will be ready for use4 ,if spice is wanted1 it may be tied in a linen cloth and put into the jar with the pickles1 or scalded with the vinegar1 and the bag thrown into the pickle-jar4 ,if a white scum rises1 take it off and scald the vinegar1 and pour it back4 ,a small lump of alum added to the vinegar improves the hardness of the cucumbers4 ,pickled ,walnuts4--,take a hundred nuts1 an ounce of cloves1 an ounce of allspice1 an ounce of nutmeg1 an ounce of whole pepper1 an ounce of race ginger1 an ounce of horse-radish1 half pint of mustard-seed1 and four cloves of garlic1 tied in a bag4 ,wipe the nuts1 prick with a pin1 and put them in a pot1 sprinkling the spice as you lay them in2 then add two table-spoonfuls of salt2 boil sufficient vinegar to fill the pot1 and pour it over the nuts and spice4 ,cover the jar close1 and keep it for a year1 when the pickles will be ready for use4 ,butternuts may be made in the same manner1 if they are taken when green1 and soft enough to be stuck through with the head of a pin4 ,put them for a week or two in weak brine1 changing it occasionally4 ,before putting in the brine1 rub them about with a broom in brine1 to cleanse the skins4 ,then proceed as for the walnuts4 ,the vinegar makes an excellent catsup4 ,mangoes4--,take the latest growth of young musk-melons1 cut out a small piece from one side and empty them4 ,scrape the outside smooth1 and soak them four days in strong salt and water4 ,if you wish to green them1 put vine leaves over and under1 with bits of alum1 and steam them awhile4 ,then powder cloves1 pepper1 and nutmeg in equal portions1 and sprinkle on the inside1 and fill them with strips of horse-radish1 small bits of calamus1 bits of cinnamon and mace1 a clove or two1 a very small onion1 nasturtions1 and then ,american mustard-seed to fill the crevices4 ,put back the piece cut out1 and sew it on1 and then sew the mango in cotton cloth4 ,lay all in a stone jar1 the cut side upward4 ,boil sharp vinegar a few minutes with half a tea-cup of salt1 and a table-spoonful of alum to three gallons of vinegar1 and turn it on to the melons4 ,keep dried barberries for garnishes1 and when you use them1 turn a little of the above vinegar of the mangoes heated boiling hot on to them1 and let them swell a few hours4 ,sliced and salted cabbage with this vinegar poured on hot is very good4 ,fine pickled ,cabbage4--,shred red and white cabbage1 spread it in layers in a stone jar1 with salt over each layer4 ,put two spoonfuls of whole black pepper1 and the same quantity of allspice1 cloves1 and cinnamon1 in a bag1 and scald them in two quarts of vinegar1 and pour the vinegar over the cabbage1 and cover it tight4 ,use it in two days after4 ,an excellent ,way of preparing ,tomatoes to eat with ,meat4--,peel and slice ripe tomatoes1 sprinkling on a little salt as you proceed4 ,drain off the juice1 and pour on hot spiced vinegar4 ,to pickle ,martinoes4--,gather them when you can run a pin-head into them1 and after wiping them1 keep them ten days in weak brine1 changing it every other day4 ,then wipe them1 and pour over boiling spiced vinegar4 ,in four weeks they will be ready for use4 ,it is a fine pickle4 ,a convenient ,way to pickle ,cucumbers4--,put some spiced vinegar in a jar1 with a little salt in it4 ,every time you gather a mess1 pour boiling vinegar on them1 with a little alum in it4 ,then put them in the spiced vinegar4 ,keep the same vinegar for scalding all4 ,when you have enough1 take all from the spiced vinegar1 and scald in the alum vinegar two or three minutes1 till green1 and then put them back in the spiced vinegar4 ,indiana ,pickles4--,take green tomatoes1 and slice them4 ,put them in a basket to drain in layers1 with salt scattered over them1 say a tea-cupful to each gallon4 ,next day1 slice one quarter the quantity of onions1 and lay the onions and tomatoes in alternate layers in a jar1 with spice intervening4 ,then fill the jar with cold vinegar4 ,tomatoes picked as they ripen1 and just thrown into cold spiced vinegar1 are a fine pickle1 and made with very little trouble4 ,to pickle ,cauliflower1 or ,broccoli4--,keep them twenty-four hours in strong brine1 and then take them out and heat the brine1 and pour it on scalding hot1 and let them stand till next day4 ,drain them1 and throw them into spiced vinegar4 ,,chapter ,x4 ,,sauces ,,and ,,salads4 ,success in preparing savory meats and salads depends greatly on the different sauces1 and these demand extra care in preparation and in flavoring4 ,the following is a sauce that is a great favorite1 and serves for some meats1 for fish1 for macaroni1 and for some salads3 ,milk and ,egg ,sauce1 7excellent47--,take eight table-spoonfuls of butter and mix it with a table-spoonful of flour1 add a pint of milk and heat it1 stirring constantly till it thickens a little4 ,then beat the yelk of an egg in a table-spoonful of water and mix it well with the sauce1 taking care that it does not boil1 but only be very hot4 ,for fish1 add to the above a table-spoonful of vinegar or lemon-juice and a little of the peel grated4 ,some add parsley chopped2 and for boiled fowls1 add chopped oysters4 ,fine bread-crumbs are better than flour for thickening4 ,for macaroni1 make in the dish alternate layers with that and grated cheese1 and then pour on this sauce before baking1 and it is very fine4 ,some omit the cheese4 ,drawn ,butter4--,take six table-spoonfuls of butter1 half a tea-spoonful of salt1 two tea-spoonfuls of flour or of fine bread-crumbs worked into the butter1 and one tea-cup of hot water4 ,heat very hot1 but do not let it boil4 ,two hard-boiled and chopped eggs improve it much4 ,for fish1 add a table-spoonful of vinegar and chopped capers or green nasturtion seeds4 ,mint ,sauce for ,roast ,lamb4--,chop three table-spoonfuls of green mint1 and add a heaping table-spoonful of sugar and half a coffee-cup of vinegar4 ,stir them while heating1 and cool before using4 ,cranberry ,sauce4--,wash well and put a tea-cup of water to every quart of cranberries4 ,let them stew about an hour and a half1 then take up and sweeten abundantly4 ,some strain them through a colander1 then sweeten largely and then put into moulds4 ,to be eaten with fowls4 ,apple ,sauce4--,core and slice the best apples you can get1 cook till soft1 then add sugar and a little butter4 ,serve it with fresh pork and veal4 ,walnut or ,butternut ,catsup4--,gather the nuts when they can be pierced with a pin4 ,beat them to a soft pulp and let them lie for two weeks in quite salt water1 say a small handful of salt to every twenty1 and water enough to cover them4 ,drain off this liquor1 and pour on a pint of boiling vinegar and mix with the nuts1 and then strain it out4 ,to each quart of this liquor put three table-spoonfuls of pepper1 one of ginger1 two spoonfuls of powdered cloves1 and three spoonfuls of grated nutmeg4 ,boil an hour1 and bottle when cold4 ,see that the spice is equally mixed4 ,do not use mushroom catsup1 as the above is as good and not so dangerous4 ,mock ,capers4--,dry the green but full-grown nasturtion seeds for a day in the sun1 then put them in jars and pour on spiced vinegar4 ,these are good for fish sauce1 in drawn butter4 ,salad ,dressing4--,mash fine two boiled potatoes1 and add a tea-spoonful of mustard1 two of salt1 four of sweet-oil1 three of sharp vinegar1 and the yelks of two well-boiled eggs rubbed fine4 ,mix first the egg and potatoes1 add the mustard and salt1 and gradually mix in the oil1 stirring vigorously the while4 ,stir in the vinegar last4 ,melted butter may be used in place of sweet-oil4 ,the more a salad dressing is stirred1 the better it will be4 ,turkey or ,chicken ,salad1 also a ,lettuce ,salad4--,take one quarter chopped meat 7the white meat of the fowl is the best for this purpose7 and three quarters chopped celery1 well mixed1 and pour over it a sauce containing the yelks of two hard-boiled eggs chopped1 a tea-spoonful of salt1 half a salt-spoonful of black pepper1 half a tea-spoonful of mustard1 three tea-spoonfuls of sugar1 half a tea-cupful of vinegar1 and three tea-spoonfuls of sweet-oil or of melted butter4 ,mix the salt1 pepper1 sugar1 and mustard thoroughly1 whip a raw egg and add slowly1 stir in the sweet-oil or melted butter1 mixing it well and very slowly1 and lastly add the vinegar4 ,garnish with rings of whites of eggs boiled hard4 ,chopped pickles may be added1 and white cabbage in place of the celery4 ,tomato ,catsup4--,boil a peck of tomatoes1 strain through a colander1 and then add four great-spoonfuls of salt1 one of pounded mace1 half a table-spoonful of black pepper1 a table-spoonful of powdered cloves1 two table-spoonfuls of ground mustard1 and a table-spoonful of celery seed tied in a muslin rag4 ,mix all and boil five or six hours1 stirring frequently and constantly the last hour4 ,let it cool in a stone jar1 take out the celery seed1 add a pint of vinegar1 bottle it1 and keep it in a dark1 cool place4 ,,chapter ,,xi4 ,,fish4 ,stewed ,oysters4--,strain off all the oyster liquor1 and then add half as much water as you have oysters4 ,some of the best housekeepers say this is better than using the liquor4 ,add a salt-spoonful of salt for each pint of oysters1 and half as much pepper2 and when they begin to simmer1 add half a small tea-cup of milk for each pint of oysters4 ,when the edges begin to 8ruffle10 add some butter1 and do not let them stand1 but serve immediately4 ,oysters should not simmer more than five minutes in the whole4 ,when cooked too long1 they become hard1 dark1 and tasteless4 ,fried ,oysters4--,lay them on a cloth to absorb the liquor2 then dip first in beaten egg1 and afterward in powdered cracker1 and fry in hot lard or butter to a light brown4 ,if fresh lard is used1 put in a little salt4 ,cook quickly in very hot fat1 or they will absorb too much grease4 ,oyster ,fritters4--,drain off the liquor1 and to each pint of oysters take a pint of milk1 a salt-spoonful of salt1 half as much pepper1 and flour enough for a thin batter4 ,chop the oysters and stir in1 and then fry in hot lard1 a little salted1 or in butter4 ,drop in one spoonful at a time4 ,some make the batter thicker1 so as to put in one oyster at a time surrounded by the batter4 ,scalloped ,oysters4--,make alternate layers of oysters and crushed crackers wet with oyster liquor1 and milk warmed4 ,sprinkle each layer with salt and pepper1 7some add a very little nutmeg or cloves27 let the top and bottom layer be crackers4 ,put bits of butter on the top1 pour on some milk with a beaten egg in it1 and bake half an hour4 ,broiled ,oysters4--,dip in fine cracker crumbs1 broil very quick1 and put a small bit of butter on each when ready to serve4 ,oyster ,omelet1 7very fine47--,take twelve large oysters chopped fine4 ,mix the beaten yelks of six eggs into a tea-cupful of milk1 and add the oysters4 ,then put in a spoonful of melted butter1 and lastly add the whites of the eggs beaten to a stiff froth4 ,fry this in hot butter or salted lard1 and do not stir it while cooking4 ,slip a knife around the edges while cooking1 that the centre may cook equally1 and turn it out so that the brown side be uppermost4 ,pickled ,oysters4--,take for fifty large oysters half a pint of vinegar1 six blades of mace1 twelve black pepper-corns1 and twelve whole cloves4 ,heat the oysters with the liquor1 but not to boil2 take out the oysters1 and then put the vinegar and spices into the liquor1 boil it1 and when the oysters are nearly cold1 pour on the mixture scalding hot4 ,next day cork the oysters tight in glass jars1 and keep them in a dark and cool place4 ,vinegar is sometimes made of sulphuric or pyroligneous acid1 and this destroys the pickles4 ,use cider or wine vinegar4 ,roast ,oysters4--,put oysters in the shell1 after washing them1 upon the coals so that the flat side is uppermost1 to save the liquor2 and take them up when they begin to gape a little4 ,scallops4--,dip them in beaten egg and cracker crumbs1 and fry or stew them like oysters4 ,clams4--,wash them and roast them2 or stew or fry them like oysters2 or make omelets or fritters by the recipe for oysters4 ,clam ,chowder4--,make alternate layers of crackers wet in milk1 and clams with their liquor1 and thin slices of fried salt pork4 ,season with black pepper and salt4 ,boil three quarters of an hour4 ,put this into a tureen1 having drained off some liquor which is to be thickened with flour or pounded crackers1 seasoned with catsup and wine1 and then poured into the tureen4 ,serve with pickles4 ,boiled ,fish4--,wrap in a cloth wet with vinegar1 floured inside4 ,boil in cold salted water till the bones will slip out easily2 drain and serve with egg sauce1 or drawn butter1 or a sauce of milk1 butter1 and egg4 ,try boiling fish with a fork1 and if that goes in easily1 it probably is done4 ,broiled ,fish4--,split so that the backbone is in the middle2 sprinkle with salt2 lay the inside down at first till it begins to brown1 then turn and broil the other side4 ,dress with butter1 pepper1 and salt4 ,it is best to take out the backbone4 ,baked ,fish4--,wash and wipe1 and rub with salt and pepper outside and inside4 ,set it on a grate over a baking-pan1 and baste with butter and the drippings2 if it browns too fast1 cover with white paper4 ,thicken the gravy1 and season to the taste1 using lemon-juice or tomato catsup4 ,some put in wine4 ,pickle for cold ,fish4--,to two quarts of vinegar add a pint of the liquor in which the fish was boiled1 a dozen black pepper-corns1 a dozen cloves1 three sticks of cinnamon1 and a tea-spoonful of mustard4 ,let them boil up1 and then skim so as not to take out the spice4 ,cut the fish into inch squares1 and when the liquor boils1 put them into it till just heated through4 ,pack tight in a glass jar1 and then pour on the pickle2 cook it till air-tight4 ,this will keep a long time4 ,it is a great convenience for a supper relish4 ,,chapter ,,xii4 ,,vegetables4 ,fresh-gathered vegetables are much the best4 ,soaking in cold water improves all4 ,always boil in salted water1 a tea-spoonful for each quart of water4 ,do not let them stop boiling1 or they will thus become watery4 ,,potatoes4 ,the excellence of potatoes depends greatly on the species and on the age4 ,much also depends on the cooking1 and here there are diversities of modes and opinions4 ,peeling potatoes before cooking saves labor at the time of taking up dinner1 which is a matter of consequence4 ,they should1 after peeling1 soak an hour in cold water2 then boil them in salted water1 putting them in when the water boils4 ,have them equal in size1 that all may be done alike4 ,try with a fork1 and when tender drain off the water1 sprinkle on a little fine salt1 and set them in the oven1 or keep them hot in the pot till wanted4 ,some boil with skins on2 in this case1 pare off a small ring1 or cut off a little at each end for the water within to escape1 as this makes them more mealy4 ,some make a wire basket and put in the potatoes peeled and of equal size2 and when done1 take them up and set in the oven a short time4 ,this is the surest and easiest method4 ,old potatoes should be boiled in salted water1 then mashed with salt1 pepper1 and cream or butter4 ,new potatoes boil in salted water1 and rub off the tender skins with a coarse towel4 ,a good ,way for old ,potatoes4--,peel and soak in cold water half an hour1 then slice them into salted water that is boiling2 when soft1 pour off the water1 add cream1 or milk and butter1 with salt and pepper1 also dredge in a very little flour4 ,another way is to chop the cold boiled potatoes1 and then mix in milk1 butter1 salt1 and pepper4 ,some cold potatoes are nice cooked on a gridiron4 ,a favorite relish for supper is cold potatoes sliced and dressed with a salad dressing of boiled eggs1 salt1 mustard1 oil1 and vinegar4 ,cold ,potato ,puffs4--,take cold mashed or chopped potatoes and stir in milk and melted butter4 ,beat two eggs and mix1 and then bake till browned4 ,it is very nice1 and the children love it as well as their elders4 ,this may be baked in patties for a pretty variety4 ,to cook ,sweet ,potatoes4--,the best way is to parboil with the skins on1 and then bake in a stove oven4 ,green ,corn4--,husk it2 boil in salted water1 and eat from the cob2 or cut off the corn and season it with butter or cream and salt and pepper4 ,if green corn is to be roasted1 open it and take off the silk1 and then cook it with husks on1 buried in hot ashes2 or if before the fire1 turn it often4 ,succotash4--,boil white beans by themselves4 ,cut the corn from the cob and let the cobs boil ten minutes1 then take them out and put in the corn4 ,have only just water enough to cover the corn when cut4 ,if there is more than a tea-cupful when the corn is boiled about half an hour1 lessen it to that quantity1 and add as much milk1 and let the boiling continue till1 on trial1 the corn is soft1 and then stir in a table-spoonful of flour wet in cold water4 ,then let it boil three or four minutes1 take up the corn1 and add the beans1 with butter1 pepper1 and salt4 ,have twice as much corn as beans4 ,some use string-beans cut up4 ,if you have boiled corn left on the cob1 cut it off for breakfast1 and add milk and eggs1 salt and pepper1 and bake it4 ,some say this is the best way of all to cook sweet corn4 ,salsify1 or ,oyster ,plant4--,scrape1 cut into inch pieces1 and throw into cold water awhile2 put into salted boiling water1 just enough to cover them1 and when tender turn off the water and add milk1 butter1 salt1 and pepper1 and thicken with a very little flour2 then serve4 ,or1 mash fine1 and add a beaten egg and a little flour2 make round1 flat cakes1 and cook on a griddle4 ,egg ,plant4--,cut into slices an inch thick and peel4 ,lay these in salted water an hour2 then dip into egg1 and rub in bread or cracker-crumbs1 and cook on a griddle4 ,carrots4--,boil in salted water till tender1 take off the skin1 slice and butter them4 ,they are improved by cooking in broth4 ,some add chopped onion and parsley4 ,beets4--,wash1 but do not cut them before boiling2 boil till tender1 take off the skin1 slice and season with salt1 pepper1 vinegar1 and melted butter4 ,if any are left1 slice them into vinegar1 for a pickle4 ,parsnips4--,boil in salted water1 take off the skins1 cut in slices lengthwise1 and season with salt1 pepper1 and butter4 ,when cold1 chop fine1 add salt1 pepper1 egg1 and flour1 make small cakes1 and cook on a griddle4 ,pumpkin and ,squash4--,cut in slices1 boil in salted water till tender1 drain1 and season with salt1 pepper1 and butter4 ,baked pumpkin1 cut in slices1 is very good4 ,celery4--,cut off the roots and green leaves1 wash1 and keep in cold water till wanted4 ,radishes4--,wash1 cut off tops1 and lay in cold water till wanted4 ,onions4--,many can not eat onions without consequent discomfort2 though to most others they are a healthful and desirable vegetable4 ,the disagreeable effect on the breath1 it is said1 may be prevented by afterward chewing and swallowing three or four roasted coffee-beans4 ,those who indulge in this vegetable should1 as a matter of politeness and benevolence1 try this precaution4 ,the best way to cook onions is to peel1 cut off top and tail1 put in cold water for awhile1 and then into boiling salted water4 ,when nearly done1 pour off the water1 except a little1 then add milk1 butter1 pepper1 and salt4 ,when onions are old and strong1 boil in two or three waters2 have each time boiling water4 ,tomatoes4--,pour on scalding water1 then remove the skins1 cut them up1 and boil about half an hour4 ,add salt1 butter or cream1 and sugar4 ,adding green corn cut from the cob is a good variety4 ,some use pounded or grated stale bread-crumbs to thicken4 ,some slice without peeling1 broil on a gridiron1 and then season with pepper1 salt1 and butter4 ,some peel1 slice1 and put in layers1 with seasoning and bread-crumbs between1 and bake in an oven4 ,if eaten raw1 the skins should be removed by a knife1 as scalding lessens flavor and crispness4 ,ice improves them much4 ,the acid is so sharp that many are injured by eating too many4 ,cucumbers4--,peel and slice into cold water1 and in half an hour drain and season with salt1 pepper1 and vinegar4 ,some slice them quarter of an inch thick into boiling water1 enough to cover them1 and in fifteen minutes drain through a colander1 and season with butter1 salt1 pepper1 and vinegar4 ,cabbage and ,cauliflower4--,take off the outer leaves and look for any insects to be removed1 and let it stand in cold water awhile4 ,it should be cut twice transversely through the hardest part1 that all may cook alike4 ,it is more delicate if boiled awhile in one water1 then changed to another boiling hot water1 in the same or another vessel4 ,if you are cooking corned beef1 use for the second water some of the meat liquor1 and it improves the flavor4 ,drain it through a colander4 ,some chop the cabbage before serving1 and add butter1 salt1 pepper1 and vinegar4 ,others omit the vinegar1 and add two beaten eggs and a little milk1 then bake it like a pudding4 ,this is the favorite mode in some families4 ,cauliflower is to be treated like cabbage4 ,asparagus4--,the best way to cook it is to cut it into inch pieces1 leave out the hardest parts1 boil in salted water1 drain with a colander1 and add pepper1 salt1 melted butter or cream1 when taken up4 ,some beat up eggs and add to this2 stir till hardened a little1 and then serve4 ,macaroni4--,break into inch pieces and put into salted boiling water1 and stew till soft--say twenty minutes4 ,drain it and put it in layers in a pudding-dish1 with grated cheese between each layer4 ,add a little salted milk or cream1 and bake about half an hour4 ,many can not eat this with cheese4 ,in this case it is better to pour cold soup or gravy upon it1 and bake without cheese4 ,various ,ways of cooking ,eggs4--,put eggs into boiling water from three to five minutes1 according to taste4 ,a hard-boiled egg is perfectly healthy if well masticated4 ,another way is to put them in a bowl or an egg-boiler1 and pour on boiling water for two or three minutes1 then pour off the water and add boiling water1 and in five or six minutes the eggs will be cooked enough4 ,to make a plain omelet1 beat the yelks of six eggs1 add a cup of milk1 season with salt and pepper1 and then stir in the whites cut to a stiff froth4 ,cook in a frying-pan or griddle1 with as little butter or fat as possible4 ,let it cook about ten minutes1 and then take up with a spad1 or lay a hot dish over and turn the omelet on to it4 ,this is improved by mixing in chopped ham or fowl4 ,some put sugar in1 but it is more apt to burn4 ,a bread omelet is made as above1 with bread-crumbs added1 and is very good4 ,an apple omelet is made as above1 with mashed apple-sauce added1 and this also is very good4 ,jelly may be used instead of apple4 ,,chapter ,,xiii4 ,,family ,,bread4 ,the most important article of food is good family bread1 and the most healthful kind of bread is that made of coarse flour and raised with yeast4 ,all that is written against the healthfulness of yeast is owing to sheer ignorance1 as the most learned physicians and chemists will affirm4 ,certain recent writers on hygiene are ultra and indiscriminating in regard to the use of unbolted flour4 ,the simple facts about it are these3 ,every kernel of wheat contains nutriment for different parts of the body1 and in about the right proportions4 ,thus1 the outside part contains that which nourishes the bones1 teeth1 hair1 nails1 and the muscles4 ,the germ1 or eye1 contains what nourishes the brain and nerves2 and the central part 7of which fine flour is chiefly made7 consists of that which forms fat1 and furnishes fuel to produce animal heat1 while in gentle combustion it unites with oxygen in the capillaries4 ,when first ground1 the flour contains all the ingredients as in the kernel4 ,the first bolting alters the proportions but very little1 forming what is called middlings4 ,the second bolting increases the carbonaceous proportion1 making fine flour4 ,the third bolting makes the superfine flour1 and removes nearly all except the carbonaceous portion1 which is fitted only to form fat and generate animal heat4 ,no animal could live on superfine flour alone but for a short time1 as has been proved by experiments on dogs4 ,but meats1 vegetables1 fruit1 eggs1 milk1 and several other articles in family diet contain the same elements as wheat1 though in different proportions2 so that it is only an exclusive use of fine flour that is positively dangerous4 ,still there is no doubt that a large portion of young children using white bread for common food1 especially if butter1 sugar1 and molasses are added1 have their teeth1 bones1 and muscles not properly nourished4 ,and it is a most unwise1 uneconomical1 and unhealthful practice to use flour deprived of its most important elements because it is white and is fashionable4 ,it would be much cheaper1 as well as more healthful1 to use the middlings1 instead of fine or superfine flour4 ,it would be still better to use unbolted flour1 except where delicate stomachs can not bear it1 and in that case the middlings would serve nearly as well for nutrition and give no trouble4 ,some suppose that bread wet with milk is better than if wet with water1 in the making4 ,many experienced housekeepers say that a little butter or lard in warm water makes bread that looks and tastes exactly like that wet with milk1 and that it does not spoil so soon4 ,experienced housekeepers say also that bread1 if thoroughly kneaded1 may be put in the pans1 and then baked as soon as light enough1 without the second or third kneading1 which is often practiced4 ,this saves care and trouble1 especially in training new cooks1 who thus have only one chance to make mistakes1 instead of two or three4 ,it is not well to use yeast powders instead of yeast1 because it is a daily taking of medicinal articles not needed1 and often injurious4 ,cream tartar is supertartrate of potash1 and soda is a supercarbonate of soda4 ,these two1 when united in dough1 form tartrate of potash1 tartrate of soda1 and carbonate of soda2 while some one of the three tends to act chemically and injuriously on the digestive fluids4 ,professor ,hosford's method is objectionable for the same reason1 especially when his medical articles are mixed with flour2 for thus poor flour is sold more readily than in ordinary cases4 ,these statements the best-informed medical men and chemists will verify4 ,flour loses its sweetness by keeping1 and this is the reason why sugar is put in the recipes for bread4 ,the best kind of flour1 when new and fresh ground1 has eight per cent4 of sugar2 and when such flour is used1 the sugar may be omitted4 ,some people make bread by mixing it so that it can be stirred with a spoon4 ,but the nicest kind of bread can be made only with a good deal of kneading4 ,,recipes ,,for ,,yeast ,,and ,,bread4 ,the best yeast is brewers' or distillery1 as this raises bread much sooner than home-brewed4 ,the following is the best kind of home-made yeast1 and will keep good two or three weeks3 ,hop and ,potato ,yeast4--,pare and slice five large potatoes1 and boil them in one quart of water with a large handful of common hops 7or a square inch of pressed hops71 tied in a muslin rag4 ,when soft1 take out the hops and press the potatoes through a colander1 and add a small cup of white sugar1 a tea-spoonful of ginger1 two tea-spoonfuls of salt1 and two tea-cups of common yeast1 or half as much distillery4 ,add the yeast when the rest is only blood-warm4 ,white sugar keeps better than brown1 and the salt and ginger help to preserve the yeast4 ,do not boil in iron or use an iron spoon1 as it colors the yeast4 ,keep yeast in a stone or earthenware jar1 with a plate fitting well to the rim4 ,this is better than a jug1 as easier to fill and to cleanse4 ,scald the jar before making new yeast4 ,the rule for quantity is1 one table-spoonful of brewers' or distillery yeast to every quart of flour2 or twice as much home-made yeast4 ,potato ,yeast is made by the above rule1 omitting the hops4 ,it can be used in large quantities without giving a bitter taste1 and so raises bread sooner4 ,but it has to be renewed much oftener than hop yeast1 and the bread loses the flavor of hop yeast4 ,hard ,yeast is made with home-brewed yeast 7not brewers' or distillery71 thickened with ,indian meal and fine flour in equal parts1 and then made into cakes an inch thick and three inches by two in size1 dried in the wind but not in the sun4 ,keep them tied in a bag in a dry1 cool place1 where they will not freeze4 ,one cake soaked in a pint of warm water 7not hot7 is enough for four quarts of flour4 ,it is a good plan to work in mashed potatoes into this yeast1 and let it rise well before using it4 ,this makes the nicest bread4 ,some housekeepers say pour boiling water on one third of the flour1 and then mix the rest in immediately1 and it has the same effect as using potatoes4 ,when there is no yeast to start with1 it can be made with one pint of new milk1 one tea-spoonful of fine salt1 and a table-spoonful of flour4 ,when it is worked1 use twice as much as common yeast4 ,this is called ,milk ,yeast or ,salt ,risings1 and bread made of it is poor1 and soon spoils4 ,when yeast ceases to look foamy1 and becomes watery1 with sediment at the bottom1 it must be renewed4 ,when good1 the smell is pungent1 but not sour4 ,if sour1 nothing can restore it4 ,bread of ,fine ,flour4--,take four quarts of sifted flour1 one quart of lukewarm water1 in which are dissolved two tea-spoonfuls of salt1 two tea-spoonfuls of sugar1 a table-spoonful of melted butter1 and one cup of yeast4 ,mix and knead very thoroughly1 and have it as soft as can be molded1 using as little flour as possible4 ,make it into small loaves1 put it in buttered pans1 prick it with a fork1 and when light enough to crack on the top1 bake it4 ,nothing but experience will show when bread is just at the right point of lightness4 ,if bread rises too long1 it becomes sour4 ,this is discovered by making a sudden opening and applying the nose1 and the sourness will be noticed as different from the odor of proper lightness4 ,practice is needed in this4 ,if bread is light too soon for the oven1 knead it awhile1 and set it in a cool place4 ,sour bread can be remedied somewhat by working in soda dissolved in water--about half a tea-spoonful for each quart of flour4 ,many spoil bread by too much flour1 others by not kneading enough1 and others by allowing it to rise too much4 ,the goodness of bread depends on the quality of the flour4 ,some flour will not make good bread in any way4 ,new and good flour has a yellowish tinge1 and when pressed in the hand is adhesive4 ,poor flour is dry1 and will not retain form when pressed4 ,poor flour is bad economy1 for it does not make as nutritious bread as does good flour4 ,bread made with milk sometimes causes indigestion to invalids and to children with weak digestion4 ,take loaves out of the pans1 and set them sidewise1 and not flat1 on a table4 ,wrapping in a cloth makes the bread clammy4 ,bread is better in small loaves4 ,let your pans be of tin 7or better1 of iron71 eight inches long1 three inches high1 three inches wide at the bottom1 and flaring so as to be four inches wide at the top4 ,this size makes more tender crust1 and cuts more neatly than larger loaves4 ,oil the pans with a swab and sweet butter or lard4 ,they should be well washed and dried1 or black and rancid oil will gather4 ,all these kinds of bread can be baked in biscuit-form2 and1 by adding water and eggs1 made into griddle-cakes4 ,bread having potatoes in it keeps moist longest1 but turns sour soonest4 ,bread of ,middlings or ,unbolted ,flour4--,take four quarts of coarse flour1 one quart of warm water1 one cup of yeast1 two tea-spoonfuls of salt1 one spoonful of melted lard or butter1 two cups of sugar or molasses1 and half a tea-spoonful of soda4 ,mix thoroughly1 and bake in pans the same as the bread of fine flour4 ,it is better to be kneaded rather than made soft with a spoon4 ,bread raised with ,water only4--,many persons like bread made either of fine or coarse flour1 and raised with water only4 ,success in making this kind depends on the proper quantity of water1 quick beating1 the heating of very small pans1 and very quick baking4 ,there are cast-iron patties made for this purpose1 and also small1 coarse earthen cups4 ,the following is the rule1 but it must be modified by trying3 ,recipe4--,to one quart of unbolted flour put about one quart1 or a little less1 of hot water4 ,beat it very quickly1 put it in hot pans1 and bake in a hot oven4 ,white flour may be used in place of coarse1 and the quantity ascertained by trial4 ,when right1 there is after baking little except a crust1 which is sweet and crisp4 ,rye and ,indian ,bread4--,the ,boston or ,eastern ,brown ,bread is made thus3 ,one quart of rye1 one quart of corn-meal1 one cup of molasses1 half a cup of distillery yeast1 or twice as much home-brewed2 one tea-spoonful of soda1 and one tea-spoonful of salt4 ,wet with hot water till it is stiff as can be stirred with a spoon4 ,this is put in a large brown pan and baked four or five hours4 ,it is good toasted1 and improved by adding boiled squash4 ,third ,bread4--,this is made with equal parts of rye1 corn-meal1 and unbolted flour4 ,to one quart of warm water add one tea-spoonful of salt1 half a cup of distillery or twice as much home-brewed yeast1 and half a cup of molasses1 and thicken with equal parts of these three kinds of flour4 ,it is very good for a variety4 ,rye ,bread4--,take a quart of warm water1 a tea-spoonful of salt1 half a cup of molasses1 and a cup of home-brewed yeast1 or half as much of distillery4 ,add flour till you can knead it1 and do it very thoroughly4 ,oat-meal ,bread4--,oat-meal is sometimes bitter from want of care in preparing4 ,when good1 it makes excellent and healthful bread4 ,take one pint of boiling water1 one great-spoonful of sweet lard or butter1 two great-spoonfuls of sugar2 melt them together1 and thicken with two-thirds ,oat-meal and one-third fine flour4 ,when blood-warm1 add half a cup of home-brewed yeast and two well-beaten eggs4 ,mold into small cakes1 and bake on buttered tins1 or make two loaves4 ,pumpkin ,bread and ,apple ,bread4--,these are very good for a variety4 ,stew and strain pumpkins or apples1 and then work in either corn-meal or unbolted flour1 or both4 ,to each quart of the fruit add two table-spoonfuls of sugar1 a pinch of salt1 and a cup of home-brewed yeast4 ,if the apples are quite sour1 add more sugar4 ,make it as stiff as can be stirred with a spoon1 and bake in patties or small loaves4 ,children like it for a change4 ,corn-,meal ,bread4--,always scald corn-meal4 ,melt two table-spoonfuls of butter or sweet lard in one quart of hot water2 add a tea-spoonful of salt and a tea-cup of sugar4 ,thicken with corn-meal1 and one-third as much fine flour1 or unbolted flour1 or middlings4 ,two well-beaten eggs improve it4 ,make it as stiff as can be easily stirred with a spoon1 or1 as some would advise1 knead it like bread of white flour4 ,if raised with yeast1 put in a tea-cup of home-brewed yeast1 or half as much of distillery4 ,if raised with powders1 mix two tea-spoonfuls of cream tartar thoroughly with the meal1 and one tea-spoonful of soda in the water4 ,sweet ,rolls of ,corn-,meal4--,mix half corn-meal and half fine or unbolted flour2 add a little salt1 and then wet it up with sweetened water1 raise it with yeast1 and bake in small patties or cups in a very quick oven4 ,soda ,biscuit4--,in one quart of flour mix very thoroughly two tea-spoonfuls of cream tartar1 and a tea-spoonful of salt4 ,dissolve in a pint of warm water one tea-spoonful of soda and one table-spoonful of melted butter or lard4 ,mix quickly2 add flour till you can roll1 but let it be as soft as possible4 ,bake in a quick oven1 and as soon as possible after mixing4 ,yeast ,biscuit4--,take a pint of raised dough of fine flour3 pick it in small pieces2 add one well-beaten egg1 two great-spoonfuls of butter or lard1 and two great-spoonfuls of sugar4 ,work thoroughly for ten minutes2 add flour to roll1 and then cut in round cakes and bake on tins1 or mold into biscuits4 ,let them stand till light1 and then bake in a quick oven4 ,if you have no dough raised1 make biscuit as you would bread1 except adding more shortening4 ,potato ,biscuit4--,boil and press through a colander twelve mealy potatoes2 any others are not good4 ,while warm1 add one cup of butter1 one tea-spoonful of salt1 four great-spoonfuls of sugar1 and half a cup of yeast4 ,mix in white or coarse flour till it can be well kneaded4 ,mold into small cakes2 let them stand till light1 and bake in a quick oven4 ,these are the best kind1 especially if made of coarse flour4 ,buns4--,these are best made by the rule for potato biscuit1 adding twice as much sugar4 ,when done1 rub over a mixture of half milk and half molasses1 and it improves looks and taste4 ,,chapter ,,xiv4 ,,breakfast ,,and ,,supper4 ,what shall we have for breakfast to-morrow8 is the constant question of trial to a housekeeper1 and it is the aim of the present chapter to meet this want by presenting a good and successive variety of articles healthful1 economical1 and easily prepared4 ,some of the best housekeepers have taken this method3 they provide a good supply of the following articles1 to be used in succession--rice1 corn-meal1 rye flour1 wheat grits1 unbolted wheat1 cracked wheat1 pearl wheat1 oat grits1 ,oat-meal1 and hominy1 with which they make a new article for every day in the week4 ,some one of these is selected for either a dinner vegetable or dessert1 or for a dish at tea1 and the remainder used for the next morning's breakfast4 ,the following will indicate the methods3 ,corn-,meal4--,take four large cups of corn-meal1 and scald it4 ,in all cases1 scald corn-meal before using it4 ,add half a cup of fine flour1 three table-spoonfuls of sugar or molasses1 one tea-spoonful of soda1 and one of salt4 ,make a batter1 and boil an hour or more1 stirring often2 or1 better1 cook in a tin pail set in boiling water4 ,use it as mush1 with butter1 sugar1 and milk for supper4 ,next morning1 thin it with hot water3 add two or three eggs1 and bake either as muffins or griddle-cakes4 ,hominy4--,soak and then boil a quart of hominy with two heaping tea-spoonfuls of salt4 ,use it for dinner as a vegetable1 or for supper with sugar and milk or cream4 ,next morning use the remainder1 soaked in water or milk1 with two eggs and a salt-spoonful of salt4 ,bake as muffins or griddle-cakes1 or cut in slices1 dipped in flour and fried4 ,farina may be used in the same way4 ,rice4--,pick over one pint of rice2 add two tea-spoonfuls of salt and three quarts of boiling water4 ,then boil fifteen minutes2 then uncover2 let it steam fifteen minutes4 ,this to be used for a vegetable at dinner1 or for a tea-dish1 with butter and sugar4 ,at night1 soak the remainder in as much milk or water1 and next morning add as much fine or unbolted flour as there was rice1 three eggs1 a tea-spoonful of salt1 and half a tea-spoonful of soda4 ,thin with water or milk1 and bake as muffins or griddle-cakes4 ,the most economical ,breakfast ,dish1 7healthful also74--,keep a jar for remnants of bread1 both coarse and fine1 for potatoes1 remnants of hominy1 rice1 grits1 cracked wheat1 ,oat-meal1 and all other articles used on table4 ,add all remnants of milk1 whether sour or sweet1 and water enough to soak all1 so as to be soft1 but not thin4 ,when enough is collected1 add enough water to make a batter for griddle-cakes1 and put in enough soda to sweeten it4 ,add two spoonfuls of sugar1 and half a tea-spoonful of salt1 and two eggs for each quart1 and you make an excellent dish of material1 most of it usually wasted4 ,thicken it a little with fine flour1 and it makes fine waffles4 ,biscuits of sour ,milk and white or unbolted ,flour4--,one pint unbolted flour4 ,one spoonful of sugar4 ,one tea-spoonful of salt4 ,melt a spoonful of butter in a little of the sour milk2 then mix all1 and just before setting in the oven1 add very quickly and very thoroughly a tea-spoonful of soda dissolved in half a tea-cup of water4 ,this should be done last and quickly1 so that the carbonic acid gas produced by the union of the soda and the acid of the milk 7lactic7 may not escape4 ,use half a tea-cup of fine flour when molding into biscuits4 ,pearl ,wheat or ,cracked ,wheat4--,boil one pint in a pail set in boiling water till quite soft1 but so as not to lose its form4 ,add a tea-spoonful of sugar1 and as much salt2 also water1 when needed4 ,it must boil a long time4 ,eat a part for supper1 with sugar and cream1 and next morning add two eggs1 a great-spoonful of sugar1 and fine flour enough to make it suitable for muffin-rings or drop-cakes4 ,rye and ,corn-,meal4--,put into a pint and a half of boiling water one tea-spoonful of salt1 two great-spoonfuls of sugar1 two well-beaten eggs1 three great-spoonfuls of corn-meal or unbolted wheat4 ,thicken with rye flour1 and then add two well-beaten eggs4 ,bake in muffin-rings or as drop-cakes4 ,oat-meal4--,take one pint of boiling water1 and pour it on to one pint of ,oat-meal4 ,add a great-spoonful of butter1 half a tea-spoonful of salt1 and two great-spoonfuls of sugar4 ,stir fast and thoroughly2 then add two well-beaten eggs1 and boil twenty minutes4 ,to be eaten as mush for supper2 and next morning thin it1 and bake in muffin-rings4 ,several of the above articles are good with only salt and water2 and many persons would like them better with the butter1 sugar1 and eggs omitted4 ,wheat ,muffins4--,one pint of milk1 and two eggs4 ,one table-spoonful of yeast1 and a salt-spoonful of salt4 ,one table-spoonful of butter4 ,mix these ingredients with sufficient flour to make a thick batter4 ,let it rise four or five hours1 and bake in muffin-rings4 ,this can be made of unbolted flour or grits1 adding two great-spoonfuls of molasses1 and it is very fine4 ,make it so thick that a table-spoon will stand erect in it4 ,sally ,lunn1 improved4--,seven tea-cups of unbolted flour1 or fine flour4 ,one pint of water4 ,half a cup of melted butter1 and half a cup of sugar4 ,one pinch of salt4 ,three well-beaten eggs4 ,two table-spoonfuls of brewers' yeast1 or twice as much of home-brewed4 ,pour into square buttered pans1 and let it rise two or three hours with brewers' yeast2 with home-brewed1 five hours are required4 ,it is still better baked in patties4 ,cream ,griddle-,cakes4--,one pint of thick cream4 ,one tea-spoonful of salt4 ,one table-spoonful of sugar4 ,three well-beaten eggs4 ,make a thin batter of unbolted or of fine flour1 and bake on a griddle4 ,royal ,crumpets4--,three tea-cups of raised dough4 ,two table-spoonfuls of melted butter4 ,half a tea-cup of white sugar1 mixed with three well-beaten eggs4 ,bake in two buttered pans for half an hour4 ,muffins of fine ,flour or unbolted ,flour4--,one pint of milk or water4 ,one pinch of salt4 ,two well-beaten eggs4 ,one table-spoonful of yeast4 ,make a thick batter of fine flour or unbolted flour1 and let it rise four or five hours4 ,bake in muffin-rings4 ,unbolted ,flour ,waffles4--,one pint of unbolted flour4 ,one pint of sour milk1 or buttermilk1 or water4 ,half a tea-spoonful of soda1 or more if needed1 to sweeten the milk4 ,three well-beaten eggs4 ,two table-spoonfuls of sugar4 ,drop-,cakes of fine ,wheat or of ,rye4--,one pint of milk or water4 ,one pinch of salt4 ,two table-spoonfuls of sugar4 ,three well-beaten eggs4 ,stir in rye1 or fine or unbolted flour to a thick batter1 and bake in cups or patties half an hour4 ,sachem's ,head ,corn-,cake4--,one quart of sifted corn-meal1 scalded4 ,one tea-spoonful of salt4 ,three pints of scalded sweet milk or water4 ,half a tea-spoonful of soda in two great-spoonfuls of warm water4 ,half a tea-cup of sugar4 ,eight eggs1 the whites beaten separately1 and added the last thing4 ,make the cakes an inch thick in buttered pans before baking1 and1 if baked right1 they will puff up to double the thickness1 like sponge-cake1 and are very fine4 ,rice ,waffles4--,one pint of milk4 ,half a tea-cup of solid boiled rice1 soaked three hours in the milk4 ,two cups of wheat flour or rice flour4 ,three well-beaten eggs4 ,bake in waffle-irons4 ,the rice must be salted enough when boiled4 ,another ,rice ,dish4--,one pint of rice1 well cleaned4 ,three quarts of cold water4 ,three tea-spoonfuls of salt4 ,boil it twenty minutes2 then pour off the water1 add milk or cream1 and let it boil ten minutes longer1 till quite soft4 ,let it stand till cold1 and then cut it in slices and fry it on a griddle4 ,it can also be made into griddle-cakes or muffins by the preceding recipe4 ,a good and easy ,way to use cold ,rice4--,heat a pint of boiled rice in milk2 add two well-beaten eggs1 a little salt1 butter1 and sugar2 let it boil up once1 and then grate on nutmeg4 ,buckwheat-,cakes4--,one quart of buckwheat4 ,one tea-spoonful of salt4 ,two table-spoonfuls of distillery yeast1 or four of home-brewed4 ,two table-spoonfuls of molasses4 ,wet the flour with warm water1 and then add the other articles4 ,keep this warm through the night4 ,if it sours1 add half a tea-spoonful of soda in warm water4 ,these cakes have a handsomer brown if wet with milk or part milk4 ,fine ,cottage ,cheese4--,let the milk be turned by rennet1 or by setting it in a warm place4 ,it must not be heated1 as the oily parts will then pass off1 and the richness is lost4 ,when fully turned1 put in a coarse linen bag1 and hang it to drain several hours1 till all the whey is out4 ,then mash it fine1 salt it to the taste1 and thin it with good cream1 or add but little cream1 and roll it into balls4 ,when thin1 it is very fine with preserves or sugared fruit4 ,it also makes a fine pudding1 by thinning it with milk1 and adding eggs and sugar1 and spice to the taste1 and baking it4 ,many persons use milk when turned to bonny-clabber for a dessert1 putting on sugar and spice4 ,children are fond of it4 ,,chapter ,,xv4 ,,puddings ,,and ,,pies4 ,where sugar is made by slaves1 the little children feed constantly on it1 and grow fat and healthy4 ,but they are nearly naked1 live out-of-doors1 exercise constantly1 and have nothing to do but play4 ,thus their lungs and skin gain the healthful and purifying action of the air and the sun1 and the excess of carbonaceous food is rendered harmless4 ,but for those whose skin never meets the sun1 rarely meets the air1 and only now and then some water1 a very different regimen is needful4 ,sugar1 molasses1 butter1 and fats are chiefly carbonaceous1 and therefore demand a large supply of oxygen through lungs and skin4 ,and yet our custom is to use fine flour1 which is chiefly carbon2 butter and cream1 chiefly carbon2 sweet cakes1 chiefly carbon2 sweetmeats and candy1 chiefly carbon2 and worst of all1 pie-crusts1 chiefly carbon1 and the most difficult of all food for digestion4 ,but the love for sweet food is common to all1 and demands gratification4 ,all that is required is moderation and temperance4 ,for these reasons1 a large supply is here provided of cakes and puddings1 which are not rich1 and yet are as highly relished as richer food4 ,as pies are the most unhealthful of all food1 some instruction and but few recipes are given1 lest1 if entirely omitted1 the book would not be read so widely1 and other more unhealthful ones be used4 ,the puddings here offered afford a great variety for desserts1 are made with far less labor than pies1 and are both more economical and more healthful4 ,they also can be made more ornamental and attractive in appearance1 and equally good to the taste4 ,it is hoped1 therefore1 that the conscientious housekeeper will not tempt her family to eat unhealthful food when such an abundance is offered that is at once economical of labor1 time1 expense1 and health4 ,the first recipe for pudding can be varied in many ways1 and has the advantage which heretofore has recommended pies1 namely1 that several can be made at once1 and kept on hand as equally good either cold or warmed over4 ,it is also economical and convenient1 as not requiring eggs or milk4 ,the ,queen of all ,puddings4--,soak a tea-cup of tapioca and a tea-spoonful of salt in three tumblerfuls of warm1 not hot1 water for an hour or two1 till softened4 ,take away the skins and cores of apples without dividing them1 put them in the dish with sugar in the holes1 and spice if the apples are without flavor3 not otherwise4 ,add a cup of water1 and bake till the apples are softened1 turning them to prevent drying1 and then pour over the tapioca1 and bake a long time1 till all looks ,a ,,brownish ,,yellow4 ,eat with a hard sauce4 ,do not fail to bake a long time4 ,this can be extensively varied by mixing chopped apples1 or quinces1 or oranges1 or peaches1 or any kind of berries with the tapioca2 and then sugar must be added according to the acid of the fruit1 though some would prefer it omitted when the sauce is used4 ,the beauty may be increased by a cover of sugar beaten into the whites of eggs1 and then turned to a yellow in the oven4 ,several such puddings can be made at once1 kept in a cool place1 and when wanted warmed over2 many relish it better when very cold4 ,sago can be used instead of tapioca4 ,when no sago or tapioca are at hand1 the following recipe for flour pudding may be used1 baking a long time4 ,flour ,puddings4--,take four table-spoonfuls of flour1 half a tea-spoonful of salt1 a pint of water or milk1 three eggs1 and a salt-spoonful of soda4 ,mix and beat very thoroughly1 and bake as soon as done1 or it will not be light4 ,it must bake till the middle is not lower than the rest4 ,eat with liquid sauce4 ,this can be cooked in a covered tin pan set in boiling water4 ,this is enough for a family of five4 ,change the quantity according to the family4 ,this may be made richer by a spoonful of butter1 more sugar1 and some flavoring4 ,it will be lighter not to beat the eggs separately4 ,if a bag is used to boil1 rub flour or butter on the inside1 to prevent sticking4 ,flour and ,fruit ,puddings4--,add to the above1 chopped apples or any kind of berries4 ,chopped apples and quinces together are fine when dried4 ,when berries are used1 a third more flour is needed for those very juicy1 and less for cherries4 ,put in fruit the last thing4 ,rusk and ,milk4--,keep all bits of bread1 dry in the oven1 and pound them1 putting half a salt-spoonful of salt to a pint4 ,this eaten with good milk is what is especially relished by children1 and named 8rusk and milk40 ,rusk ,puddings4--,mix equal quantities of rusk-crumbs with stewed fruit or berries1 then add a very sweet custard1 made with four or five eggs to a quart of milk4 ,eaten with sweet sauce4 ,this may be made without fruit1 and is good with sauce4 ,meat and ,rusk ,puddings4--,chop any kind of cold meat with salt pork or ham1 season it well with butter1 pepper1 and salt1 and add two or three beaten eggs4 ,then make alternate layers of wet rusk-crumbs1 with milk or cold boiled hominy or rice1 and bake half or three quarters of an hour4 ,let the upper layer be crumbs1 and cover with a plate while baking1 and1 when nearly done1 take it off to brown the top4 ,a handsome and good ,pudding easily made4--,put a pint of scalded milk 7water will do as well7 to a pint of bread-crumbs1 and add the yelks of four eggs1 well beaten1 a tea-cup of sugar1 butter the size of an egg1 and the grated rind of one lemon4 ,bake1 and1 when cool1 cover with stewed fruit of any kind4 ,then beat the whites of the eggs into five table-spoonfuls of powdered sugar and the juice of one lemon4 ,cover the pudding with it1 and set in the oven till it is a brownish yellow4 ,puddings covered with sugar and eggs in this way are called ,meringue ,puddings4 ,pan ,dowdy4--,put apples pared and sliced into a large pan1 and put in an abundance of molasses or sugar1 and some spice if the apples have little flavor2 not otherwise4 ,cover with bread-dough1 rolled thin1 or a potato pie-crust4 ,bake a long time1 and then break the crust into the fruit in small pieces4 ,children are very fond of this1 especially if well sweetened and baked a long time4 ,corn-,meal ,pop-overs4--,two tumblers of scalded corn-meal fresh ground1 three well-beaten eggs1 a cup of milk or water1 a tea-spoonful of salt1 and three of sugar1 two spoonfuls of melted butter4 ,bake in hot patties1 and eat with sweet sauce4 ,best ,apple-,pie4--,take a deep dish1 the size of a soup-plate1 fill it heaping with peeled tart apples1 cored and quartered2 pour over it one tea-cup of molasses1 and three great-spoonfuls of sugar1 dredge over this a considerable quantity of flour1 enough to thicken the sirup a good deal4 ,cover it with a crust made of cream1 if you have it2 if not1 common dough1 with butter worked in1 or plain pie-crust1 lapping the edge over the dish1 and pinching it down tight1 to keep the sirup from running out4 ,bake about an hour and a half4 ,make several at once1 as they keep well4 ,rice ,pudding4--,one tea-cup of rice4 ,one tea-cup of sugar4 ,one half tea-cup of butter4 ,one quart of milk4 ,nutmeg1 cinnamon1 and salt to the taste4 ,put the butter in melted1 mix all in a pudding-dish1 and bake it two hours1 stirring it frequently1 until the rice is swollen4 ,it is good made without butter4 ,bread and ,fruit ,pudding4--,butter a deep dish1 and lay in slices of bread and butter1 wet with milk1 and upon these sliced tart apples1 sweetened and spiced4 ,then lay on another layer of bread and butter and apples1 and continue thus till the dish is filled4 ,let the top layer be bread and butter1 and dip it in milk1 turning the buttered side down4 ,any other kind of fruit will answer as well4 ,put a plate on the top1 and bake two hours1 then take it off and bake another hour4 ,boiled ,fruit ,pudding4--,take light dough and work in a little butter1 roll it out into a very thin large layer1 not a quarter of an inch thick4 ,cover it thick with berries or stewed fruit1 and put on sugar1 roll it up tight1 double it once or twice1 and fasten up the ends4 ,tie it up in a bag1 giving it room to swell4 ,eat it with butter1 or sauce not very sweet4 ,blackberries1 whortleberries1 raspberries1 apples1 and peaches1 all make excellent puddings in the same way4 ,english ,curd ,pudding4--,one quart of milk4 ,a bit of rennet to curdle it4 ,press out the whey1 and put into the curds three eggs1 a nutmeg1 and a table-spoonful of brandy4 ,bake it like custard4 ,common ,apple-,pie4--,pare your apples1 and cut them from the core4 ,line your dishes with paste1 and put in the apple2 cover and bake until the fruit is tender4 ,then take them from the oven1 remove the upper crust1 and put in sugar and nutmeg1 cinnamon or rose-water1 to your taste4 ,a bit of sweet butter improves them4 ,also1 to put in a little orange-peel before they are baked1 makes a pleasant variety4 ,common apple-pies are very good1 to stew1 sweeten1 and flavor the apple before they are put into the oven4 ,many prefer the seasoning baked in4 ,all apple-pies are much nicer if the apple is grated and then seasoned4 ,plain ,custard4--,boil half a dozen peach-leaves1 or the rind of a lemon1 or a vanilla bean in a quart of milk2 when it is flavored1 pour into it a paste made by a table-spoonful of rice flour1 or common flour1 wet up with two spoonfuls of cold milk and a half tea-spoonful of salt1 and stir it till it boils again4 ,then beat up four eggs and put in1 and sweeten it to your taste1 and pour it out for pies or pudding4 ,more eggs make it a rich custard4 ,bake as pudding1 or boil in a tin pail set in boiling water1 stirring often1 and pour into cups4 ,another ,custard4--,boil six peach-leaves1 or a lemon-peel1 in a quart of milk1 till it is flavored2 cool it1 add three spoonfuls of sugar1 a tea-spoonful of salt1 and five eggs beaten to a froth4 ,put the custard into a tin pail1 set it in boiling water1 and stir it till cooked enough4 ,then turn it into cups2 if preferred1 it can be baked4 ,mush1 or ,hasty ,pudding4--,wet up the ,indian-meal in cold water1 till there are no lumps1 stir it gradually into boiling water which has a little sugar and more salt added2 boil till so thick that the stick will stand in it4 ,boil slowly1 and so as not to burn1 stirring often4 ,two or three hours' boiling is needed4 ,pour it into a broad1 deep dish1 let it grow cold1 cut it into slices half an inch thick1 flour them1 and fry them on a griddle with a little lard1 or bake them in a stove oven4 ,stale ,bread ,pudding1 7fine47--,cut stale bread in thick slices1 and put it to soak for several hours in cold milk4 ,then cook on a griddle1 with some salt1 and eat it with sugar1 or molasses1 or a sweet sauce4 ,to make it more delicate1 take off the crusts4 ,it is still better to soak it in uncooked custard4 ,baker's bread is best4 ,to prepare ,rennet ,wine4--,put three inches square of calf's rennet to a pint of wine1 and set it away for use4 ,three table-spoonfuls will serve to curdle a quart of milk4 ,rennet ,custard4--,put three table-spoonfuls of rennet wine to a quart of milk1 and add four or five great-spoonfuls of white sugar and a salt-spoonful of salt4 ,flavor it with wine1 or lemon1 or rose-water4 ,it must be eaten in an hour1 or it will turn to curds4 ,bird'snest ,pudding4--,pare tart1 well-flavored apples1 scoop out the cores without dividing the apple1 put them in a deep dish with a small bit of mace1 and a spoonful of sugar in the opening of each apple4 ,pour in water enough to cook them4 ,when soft1 pour over them an unbaked custard1 so as just to cover them1 and bake till the custard is done4 ,a ,minute ,pudding of ,potato ,starch4--,take four heaped table-spoonfuls of potato flour1 three eggs1 and a tea-spoonful of salt1 and one quart of milk4 ,boil the milk1 reserving a little to moisten the flour4 ,stir the flour to a paste1 perfectly smooth1 with the reserved milk1 and put it into the boiling milk4 ,add the eggs well beaten1 let it boil till very thick1 which will be in two or three minutes1 then pour into a dish and serve with liquid sauce4 ,after the milk boils1 the pudding must be stirred every moment till done4 ,tapioca ,pudding4--,soak eight table-spoonfuls of tapioca in a quart of warm milk and tea-spoonful of sugar1 till soft1 then add two table-spoonfuls of melted sweet lard or butter1 five eggs well beaten1 spice1 sugar1 and wine to your taste4 ,bake in a buttered dish1 without any lining4 ,sago may be used in place of tapioca4 ,cocoa-,nut ,pudding 7plain74--,take one quart of milk1 five eggs1 and one cocoa-nut1 grated4 ,the eggs and sugar are beaten together1 and stirred into the milk when hot4 ,strain the milk and eggs1 and add the cocoa-nut1 with nutmeg to the taste4 ,bake about twenty minutes like puddings4 ,new-,england ,squash or ,pumpkin-,pie4--,take a pumpkin or winter-squash1 cut in pieces1 take off the rind and remove the seeds1 and boil it until tender1 then rub it through a sieve4 ,when cold1 add to it milk to thin it1 and to each quart of milk five well-beaten eggs4 ,sugar1 cinnamon1 and ginger to your taste4 ,the quantity of milk must depend upon the size and quality of the squash4 ,these pies require a moderate heat1 and must be baked until the centre is firm4 ,ripe ,fruit ,pies--,peach1 ,cherry1 ,plum1 ,currant1 and ,strawberry4--,line your dish with paste4 ,after picking over and washing the fruit carefully 7peaches must be pared1 and the rest picked from the stem71 place a layer of fruit and a layer of sugar in your dish1 until it is well filled1 then cover it with paste1 and trim the edge neatly1 and prick the cover4 ,fruit-pies require about an hour to bake in a thoroughly-heated oven4 ,mock ,cream4--,beat three eggs well1 and add three heaping tea-spoonfuls of sifted flour4 ,stir it into a pint and a half of boiling milk1 add a salt-spoon of salt1 and sugar to your taste4 ,flavor with rose-water or essence of lemon4 ,this can be used for cream-cakes or pastry4 ,a ,pudding of ,fruit and ,bread ,crumbs4--,mix a pint of dried and pounded bread-crumbs with an equal quantity of any kind of berries1 or of dried and chopped sour apples4 ,add three eggs1 half a pint of milk1 three spoonfuls of fine flour1 and half a tea-spoonful of salt4 ,bake on a griddle or in an oven in muffin-rings1 or1 when made thinner1 as griddle-cakes4 ,if dried fruit is used1 more milk is needed than for fresh berries4 ,this may also be boiled for a pudding4 ,flour the pudding-cloth and tie tight1 as it will not swell in cooking4 ,bread and ,apple ,dumplings4--,mix half a pint of dried bread-crumbs and half a pint of fine flour4 ,wet it with water and two eggs thick enough to roll4 ,then put it around large apples peeled and cored whole1 and boil for dumplings in several small floured cloths1 or put all into one large floured cloth1 tied tight1 as they will not swell4 ,try with a fork1 and when the apples are soft1 take up and serve with a sweet sauce4 ,an excellent ,indian ,pudding without ,eggs4--,take seven heaping spoonfuls of scalded ,indian meal1 half a tea-spoonful of salt1 two spoonfuls of butter or sweet lard1 a tea-cup of molasses1 and two tea-spoonfuls of ginger or cinnamon1 to the taste4 ,pour into these a quart of milk while boiling hot4 ,mix well and put in a buttered dish4 ,just as you set in the oven1 stir in a tea-cup of cold water1 which will produce the same effect as eggs4 ,bake three-quarters of an hour in a dish that will not spread it out thin4 ,boiled ,indian and ,suet ,pudding4--,three pints of milk1 ten heaping table-spoonfuls of sifted ,indian meal1 a tumblerful of molasses1 two eggs4 ,scald the meal with the milk1 add the molasses and a tea-spoonful of salt4 ,put in the eggs when it is cool enough not to scald them4 ,put in a table-spoonful of ginger4 ,tie the bag so that it will be about two-thirds full of the pudding in order to give room to swell4 ,the longer it is boiled the better4 ,some like a little chopped suet with the above4 ,a ,dessert of ,rice and ,fruit4--,pick over and wash the rice1 and boil it fifteen minutes in water1 with salt at the rate of a heaping tea-spoonful to a quart4 ,rice is much improved by having the salt put in while cooking4 ,pour out the water in fifteen minutes after it begins to boil4 ,then pour in rich milk and boil till of a pudding thickness4 ,then pour it into cups to harden1 when it is to be turned out inverted upon a platter in small mounds4 ,make an opening on the top of each1 and put in a pile of jelly or fruit4 ,lastly1 pour over all a custard made of three eggs1 a pint of milk1 and a tea-spoonful of salt boiled in a tin pail set in boiling water4 ,this looks very prettily4 ,sweet cream with a little salt can be used instead of custard4 ,this can be modified by having the whole put in a bowl and hardened1 and then inverted and several openings made for the fruit4 ,another ,dessert of ,rice and ,fruit4--,boil the rice in salt and water1 a tea-spoonful to a quart of water4 ,when cooked to a pudding consistency1 cool it1 and then cut it in slices4 ,then put a thin layer of rice at the bottom of a pudding-dish1 cover it with a thin layer of jelly or stewed fruit half an inch thick4 ,continue to add alternate layers of rice and jelly or fruit1 smooth it at top1 grate on sugar1 and then cut the edges to show stripes of fruit and rice4 ,help it in saucers1 and have cream or a thin custard to pour on it4 ,make the custard with two eggs1 half a pint of milk1 and half a tea-spoonful of salt4 ,boil it in a pail set in boiling water4 ,dessert of cold ,rice and stewed or grated ,apple4--,cut cold boiled rice in slices1 and then lay in a buttered pudding-dish alternate layers of rice and grated or stewed apples4 ,add sugar and spice to each layer of apples4 ,cover with the rice1 smooth with a spoon dipped in cold water or milk1 and bake three-quarters of an hour if the apples are raw4 ,to be served with a sweet sauce4 ,a rich ,flour ,pudding4--,six eggs4 ,three spoonfuls of flour4 ,one pint of milk4 ,a tea-spoonful of salt4 ,beat the yelks well and mix them smoothly with the flour1 then add the milk4 ,lastly1 whip the whites to a stiff froth2 work them in1 and bake immediately4 ,to be eaten with a liquid sauce4 ,apple-,pie4--,take fair apples2 pare1 core1 and quarter them4 ,take four table-spoonfuls of powdered sugar to a pie4 ,put into a preserving-pan1 with the sugar2 water enough to make a thin sirup2 throw in a few blades of mace2 boil the apple in the sirup until tender1 a little at a time1 so as not to break the pieces4 ,take them out with care1 and lay them in soup-dishes4 ,when you have preserved apple enough for your number of pies1 add to the remainder of the sirup cinnamon and rose-water1 or any other spice1 enough to flavor it well1 and divide it among the pies4 ,make a good paste1 and line the rim of the dishes1 and then cover them1 leaving the pies without an under crust4 ,bake them a light brown4 ,spiced ,apple ,tarts4--,rub stewed or baked apples through a sieve2 sweeten them1 and add powdered mace and cinnamon enough to flavor them4 ,if the apples are not very tart1 squeeze in the juice of a lemon4 ,some persons like the peel of the lemon grated into it4 ,line soup-dishes with a light crust1 double on the rim1 and fill them and bake them until the crust is done4 ,little bars of crust1 a quarter of an inch in width1 crossed on the top of the tart before it is baked1 are ornamental4 ,baked ,indian ,pudding4--,three pints of milk4 ,ten heaping table-spoonfuls of ,indian meal4 ,three gills of molasses4 ,a piece of butter as large as a hen's egg4 ,scald the meal with the milk1 and stir in the butter and molasses1 and bake four or five hours4 ,some add a little chopped suet in place of the butter4 ,this can be boiled4 ,apple ,custard4--,take half a dozen very tart apples1 and take off the skin and cores4 ,cook them till they begin to be soft1 in half a tea-cup of water4 ,then put them in a pudding-dish1 and sugar them4 ,then beat six eggs with four spoonfuls of sugar2 mix it with three pints of milk1 and two tea-spoonfuls of salt2 pour it over the apples1 and bake for about half an hour4 ,plain ,macaroni or ,vermicelli ,puddings4--,put two ounces of macaroni or vermicelli into a pint of milk1 and simmer until tender4 ,flavor it by putting in two or three sticks of cinnamon while boiling1 or some other spice when done4 ,then beat up three eggs1 mix in an ounce of sugar1 half a pint of milk1 a tea-spoonful of salt1 and a glass of wine4 ,add these to the broken macaroni or vermicelli1 and bake in a slow oven4 ,green ,corn ,pudding4--,twelve ears of corn1 grated4 ,sweet-corn is best4 ,one pint and a half of milk4 ,four well-beaten eggs4 ,one tea-cup and a half of sugar4 ,mix the above1 and bake it three hours in a buttered dish4 ,more sugar is needed if common corn is used4 ,bread ,pudding for ,invalids or young ,children4--,grate half a pound of stale bread2 add a pinch of salt1 and pour on a pint of hot milk1 and let it soak half an hour4 ,add two well-beaten eggs1 put it in a covered basin just large enough to hold it1 tie it in a pudding-cloth1 and boil it half an hour2 or put it in a buttered pan in an oven1 and bake it that time4 ,make a sauce of thin sweet cream1 sweetened with sugar1 and flavored with rose-water or nutmeg4 ,a good ,pudding4--,line a buttered dish with slices of wheat bread1 first dipped in milk4 ,fill the dish with sliced apple1 and add sugar and spice4 ,cover with slices of bread soaked in milk2 cover close with a plate1 and bake three hours4 ,loaf ,pudding4--,when bread is too stale1 put a loaf in a pudding-bag and boil it in salted water an hour and a half1 and eat it with hard pudding-sauce4 ,a ,lemon ,pudding4--,nine spoonfuls of grated apple1 one grated lemon1 7peel and pulp17 one spoonful of butter1 and three eggs4 ,mix and bake1 with or without a crust1 about an hour4 ,cream improves it4 ,green ,corn ,patties1 7like oysters47--,twelve ears of sweet-corn grated4 7,yellow corn will do1 but not so well47 ,one tea-spoonful of salt1 and one of pepper4 ,one egg beaten into two table-spoonfuls of flour4 ,mix1 make into small cakes1 and cook on a griddle4 ,cracker ,plum ,pudding1 7excellent47--,make a very sweet custard1 and put into it a tea-spoonful of salt4 ,take soda crackers1 split them1 and butter them very thick4 ,put a layer of raisins on the bottom of a large pudding-dish1 and then a layer of crackers1 and pour on a little of the custard when warm1 and after soaking a little1 put on a thick layer of raisins1 pressing them into the crackers with a knife4 ,then put on another layer of crackers1 custard and fruit1 and proceed thus till you have four layers4 ,then pour over the whole enough custard to rise even with the crackers4 ,it is best made over night1 so that the crackers may soak4 ,bake from an hour and a half to two hours4 ,during the first half-hour1 pour on1 at three different times1 a little of the custard1 thinned with milk1 to prevent the top from being hard and dry4 ,if it browns fast1 cover with paper4 ,bread and butter pudding is made in a similar manner4 ,,sauces ,,for ,,puddings4 ,liquid ,sauce4--,six table-spoonfuls of sugar4 ,ten table-spoonfuls of water4 ,four table-spoonfuls of butter4 ,two table-spoonfuls of wine4 ,nutmeg1 or lemon1 or orange-peel1 or rose-water1 to flavor4 ,heat the water and sugar very hot4 ,stir in the butter till it is melted1 but be careful not to let it boil4 ,add the wine and nutmeg1 just before it is used4 ,hard ,sauce4--,two table-spoonfuls of butter4 ,ten table-spoonfuls of sugar4 ,work this till white1 then add wine or grated lemon-peel1 and spice to your taste4 ,another ,hard ,sauce4--,mix half as much butter as sugar1 and heat it fifteen minutes in a bowl set in hot water4 ,stir till it foams4 ,flavor with wine or grated lemon-peel4 ,a ,healthful ,pudding ,sauce4--,boil1 in half a pint of water1 some orange or lemon-peel1 or peach-leaves4 ,take them out and pour in a thin paste1 made with two spoonfuls of flour1 and boil five minutes4 ,then put in a pint of sugar1 and let it boil4 ,then put in two spoonfuls of butter1 add a glass of wine1 and take it up before it boils4 ,an excellent ,sauce for any ,kind of ,pudding4--,beat the yelks of three eggs into sugar enough to make it quite sweet4 ,add a tea-cup of cream1 or milk1 and a little butter1 and the grated peel and juice of two lemons4 ,when lemons can not be had1 use dried lemon-peel1 and a little tartaric acid4 ,this is a good sauce for puddings1 especially for the ,starch ,minute ,pudding4 ,good cider in place of wine is sometimes used4 ,,paste ,,for ,,puddings ,,and ,,pies4 ,this is an article which1 if the laws of health were obeyed1 would be banished from every table2 for it unites the three evils--animal fat1 cooked animal fat1 and heavy bread4 ,nothing in the whole range of cooking is more indigestible than rich pie-crust1 especially when1 as bottom crust1 it is made still worse by being soaked1 or slack-baked4 ,still1 as this work does not profess to leave out unwholesome dishes1 but only to set forth an abundance of healthful ones1 and the reasons for preferring them1 the best directions will be given for making the best kinds of paste4 ,pie-,crusts without ,fats4--,good crusts for plain pies are made by wetting up the crust with rich milk turned sour1 and sweetened with saleratus4 ,still better crusts are made of sour cream1 sweetened with saleratus4 ,mealy potatoes boiled in salt water and mixed with the same quantity of flour1 and wet with sour milk sweetened with saleratus1 make a good crust4 ,good light bread rolled thin makes a good crust for ,pan-,dowdy1 or pan-pie1 and also for the upper crust of fruit-pies1 to be made without bottom crusts4 ,pie-,crust made with ,butter4--,very plain paste is made by taking a quarter of a pound of butter for every pound of flour4 ,still richer1 allow three quarters of a pound of butter to a pound of flour4 ,directions for making rich ,pie-,crust4--,take a quarter of the butter to be used1 rub it thoroughly into the flour1 and wet it with cold water to a stiff paste4 ,next dredge the board thick with flour1 cut up the remainder of the butter into thin slices1 lay them upon the flour1 dredge flour over thick1 and then roll out the butter into thin sheets1 and lay it aside4 ,then roll out the paste thin1 cover it with a sheet of this rolled butter2 dredge on more flour1 fold it up and roll it out1 and repeat the process till all the butter is used up4 ,paste should be made as quick and as cold as possible4 ,some use a marble table in order to keep it cold4 ,roll from you every time4 ,,chapter ,,xvi4 ,,cake4 ,the multiplication of recipes for cakes1 pies1 puddings1 and desserts is troublesome and needless1 inasmuch as a little generalization will reduce them to a comparatively small compass1 and yet afford a large variety4 ,cake is of three classes1 as raised either by eggs1 or by yeast1 or by powders2 and different proportions of flour1 sugar1 shortening1 and wetting make the variety1 as it appears in what follows4 ,general ,directions4 ,sift flour1 roll sugar1 sift spices1 and prepare fruit beforehand4 ,break eggs that are to be whipped1 one at a time1 in a cup1 and let none of the yelk go in4 ,have them cold1 and you will get on faster4 ,excepting dough-cake1 never use the hand in making cake1 but a wooden spoon1 and in an earthen vessel4 ,the goodness of cake depends greatly on baking4 ,if too hot at bottom1 set the pan on a brick2 if too hot at top1 cover with paper4 ,if top-crust is formed suddenly1 it prevents what is below from rising properly2 and so1 when the oven is very hot1 cover with paper4 ,when fruit is used1 sprinkle the fruit with a little flour to keep it from sinking when baking4 ,some put fruit in in layers1 one in the middle and another near the top1 as this spreads it evenly4 ,put in the flour just before baking4 ,when using whites beaten to a froth separately1 put in the last thing1 so that the bubbles of air which make the lightness may be retained more perfectly4 ,bake as soon as the cake is ready4 ,water is as good as milk for most cakes as well as for bread2 a mixture of new and stale milk injures the cake4 ,streaks in cake are made either by imperfect mixing1 or unequal baking1 or by sudden decrease of heat before the cake is done4 ,try when cake is done1 by inserting a splinter or straw2 if it comes out clean1 the cake is done4 ,the best way to keep cake is in a tin box or stone jar4 ,do not wrap cake or bread in a cloth4 ,in baking1 move cake gently if you change its place1 or it will fall in streaks4 ,cake is more nicely baked when the pan is lined with oiled paper1 especially in old pans1 which often give a bad taste to the bottom and sides of the cake4 ,,cake ,,raised ,,with ,,powders4 ,although it is unhealthful to use powders in bread for daily food1 the small quantity used for cake will do no harm4 ,the cake most easily made is raised with soda and cream tartar or other baking powders1 and many varieties can be made by the following recipes3 ,one1 ,two1 ,three1 ,four ,cake4--,take one cup of butter1 7half a cup is better17 two cups of sugar1 three cups of flour1 and four eggs4 ,mix butter1 sugar1 and yelks4 ,then add the flour very thoroughly1 and lastly the whites in a stiff froth4 ,bake immediately1 and the cake will be light1 with nothing added4 ,but it is equally light to omit the eggs and work two tea-spoonfuls of cream tartar into the flour1 and then mix well first the butter and sugar1 and then the flour4 ,when ready to bake1 mix very thoroughly and quickly a tea-spoonful of soda1 or a bit of sal volatile dissolved in a cup of warm 7not hot7 water4 ,this makes two loaves4 ,the following are varieties made by this recipe1 using raising either with eggs or powders3 ,chocolate-,cake4--,bake the above in thin layers1 only a little thicker than carpeting4 ,when nearly cool1 spread over the cake a paste made of equal parts of scraped chocolate and sugar wet with water4 ,place the cake in layers one over another1 frost the top1 and then cut in oblong pieces for the cake-basket4 ,jelly-,cake4--,proceed as above1 only using jelly instead of chocolate4 ,orange-,cake4--,proceed as for jelly-cake1 having flavored the cake when making with a little grated orange-peel4 ,the oranges must be peeled1 chopped fine1 and sweetened4 ,almond and ,cocoa-nut ,cake4--,blanch three ounces of almonds1 7that is1 pour on boiling water and take off the skins47 ,chop or pound them with an equal quantity of sugar1 make a thin paste with water1 and use this instead of the jelly4 ,cocoa-nut1 chopped fine1 can be used instead of almonds4 ,strawberries1 ,peaches1 ,cranberries1 and ,quinces1 and any other fruit1 mashed or cooked1 can be used in place of the jelly1 being first sweetened4 ,this cake can be made richer by adding spices and fruit before baking4 ,cream can be used in place of butter4 ,chopped almonds1 citron1 or cocoa-nut may be put in the cake for baking1 making still another variety4 ,,cakes ,,raised ,,with ,,eggs4 ,pound-,cake1 7very rich47--,one pound of flour1 one pound of sugar1 half a pound of butter1 nine eggs1 a glass of brandy1 one nutmeg1 one tea-spoonful of pounded cinnamon4 ,mix half the flour with the butter1 brandy1 and spice2 add the yelks of eggs beaten well into the sugar4 ,beat the whites to a stiff froth1 and add them in alternate spoonfuls with the rest of the flour3 then beat a long time1 and bake as soon as done4 ,plain ,cake raised with ,eggs4--,take a pound or quart of flour1 half as much sugar1 half as much butter as sugar1 four or five eggs1 one nutmeg1 and a tea-spoonful of cinnamon4 ,mix well the sugar1 butter1 yelks1 and spice2 then the flour1 and last the whites as stiff froth4 ,these two cakes are varied by adding citron1 fruit1 or other spices1 making them more or less rich4 ,fruit-,cake4--,this to be made either like pound-cake1 with fruit added2 or like plain cake1 raised with eggs or yeast1 adding fruit4 ,walnut-meats or ,almonds may be chopped and put in the cake instead of fruit1 making another variety4 ,huckleberry-,cake4--,one quart of huckleberries1 three cups of sugar1 three cups of flour1 six eggs1 one cup of sweet milk1 and one tea-spoonful of soda dissolved in a little hot water4 ,cream the butter and sugar1 and add the beaten yelks4 ,then add the milk1 flour1 and two grated nutmegs4 ,then add the whites1 whipped to a stiff froth1 and the berries1 gently1 so as not to mash them4 ,an excellent cake4 ,currants and other berries may be used in the same way4 ,if very sour1 add more sugar4 ,if doubtful of raising it enough1 add a tea-spoonful of soda2 or1 more surely1 a bit of sal volatile the size of a hickory-nut4 ,gold and ,silver ,cake4--,this makes a pretty variety when cut and placed together in a cake-dish4 ,for each1 take one cup of sugar 7for the silver1 white2 and for the gold1 brown71 half a cup of butter1 half a cup of milk1 two cups of flour1 one tea-spoonful of cream tartar1 and half as much soda4 ,for the one1 use the yelk of three eggs2 and the white1 as stiff froth1 for the other4 ,mix the cream tartar very thoroughly in the flour1 and put in the soda last4 ,bake immediately4 ,this makes one loaf of each kind1 in flat pans1 and is to be frosted4 ,if more is wanted1 double the quantity of each ingredient4 ,rich ,sponge-,cake4--,take twelve eggs1 and the weight of ten in sugar1 and six in flour4 ,beat the sugar into the yelks1 add the juice and grated peel of one lemon1 then the flour1 and then the whites cut to a stiff froth1 and bake as soon as possible4 ,bake in brick-shaped pans1 and line them with buttered paper4 ,plain ,sponge-,cake1 7easily made47--,mix thoroughly two cups of sifted flour and two cups of white sugar with one tea-spoonful of cream tartar4 ,beat four eggs to a froth1 not separating the whites1 and add some grated lemon-peel1 or nutmeg1 or rose-water4 ,just before baking1 add half a tea-spoonful of soda dissolved in three great-spoonfuls of warm water4 ,beat quick1 and set in the oven immediately4 ,,gingerbread1 ,,fried ,,cakes1 ,,cookies1 ,,and ,,other ,,cakes4 ,aunt ,esther's ,gingerbread4--,take half a pint of molasses1 a small cup of soft butter1 a gill and a half of water1 a heaping tea-spoonful of soda dissolved in a table-spoonful of hot water1 and one even table-spoonful of strong ginger1 or two if weak4 ,rub butter and ginger into the flour1 add the water1 soda1 and molasses1 and while doing it1 put in two table-spoonfuls of vinegar4 ,roll it in cards an inch thick1 and bake half an hour in a quick oven4 ,sponge ,gingerbread4--,add to the above two beaten eggs1 and water to make it thin as pound-cake1 and bake as soon as well mixed4 ,ginger-,snaps and ,seed-,cookies4--,one cup of butter1 two cups of sugar or molasses1 one cup of water1 one table-spoonful of ginger1 one heaping tea-spoonful of cinnamon and one of cloves1 one tea-spoonful of soda dissolved in a small cup of hot water4 ,mix and add flour for a stiff dough1 roll and cut in small round cakes4 ,omit the spices1 and put in four or five table-spoonfuls of caraway seeds1 and you have seed-cakes4 ,leave out all spice and seeds1 and you have plain cookies4 ,fried ,cakes4--,for ,doughnuts1 use the recipe for ,plain ,sponge-,cake1 adding flour enough to roll4 ,or take ,plain ,cake raised with eggs1 and add flour enough to roll4 ,or take ,dough-,cake1 or ,plain ,loaf-,cake1 and thicken so as to roll4 ,roll about half an inch thick and cut into oblong pieces4 ,for ,crullers1 take plain cake raised with eggs1 and thicken stiff with flour2 roll it thin1 and cut into strips1 and form twisted cakes4 ,more sugar and butter make it richer1 but less healthful4 ,have plenty of lard1 or1 better1 strained beef-fat1 quite hot2 try with a small piece first1 and1 if right1 there will be a bubbling4 ,turn two or three times to cook all alike1 break open one to try if done1 and when done1 take up with a skimmer and drain well4 ,if the fat is too hot1 it will brown too quick2 if not hot enough1 the fat will soak into the cake4 ,remember that frying is the most unhealthful mode of cooking food1 and the one most likely to be done amiss4 ,,cake ,,raised ,,with ,,yeast4 ,plain ,loaf-,cake4--,two pounds of dried and sifted flour1 a pint of warm water in which is melted a quarter of a pound of butter1 half a tea-spoonful of salt1 three eggs without beating1 and three quarters of a pound of sugar1 well mixed2 and then add two nutmegs1 two tea-spoonfuls of cinnamon1 and two gills of home-brewed or half as much distillery yeast4 ,when light1 add two or three pounds of fruit1 and let it stand half an hour4 ,rich ,loaf-,cake is made like the above1 only adding more butter and sugar4 ,the following are specimens of the diverse proportions3 ,four pounds of flour1 three of sugar1 two of butter1 a quart of water or milk1 ten unbeaten eggs1 half a pint of wine1 three nutmegs1 three tea-spoonfuls of cinnamon1 and two cloves2 two gills of distillery yeast1 or twice as much home-brewed4 ,this is what in ,new-,england would be called ,election or ,commencement-,cake4 ,two or three risings used to be practiced1 but one is as good if the mixing is thorough4 ,dough-,cake4--,three cups of raised dough1 half a cup of butter1 two cups of sugar1 two eggs1 fruit and spice to the taste4 ,when light1 bake in loaves4 ,this can be made more or less sweet1 and shortened by lessening or increasing the quantity of dough4 ,it must be mixed with the hands4 ,icing for ,cake4--,put the whites of eggs into a dish1 and for each egg use about a quarter of a pound of sugar4 ,beat the whites1 slowly adding the sugar4 ,this is better than beating the whites first1 and then adding sugar4 ,a little lemon-juice or tartaric acid makes it whiter and better4 ,spread the icing1 after pouring it upon the centre1 with a knife dipped in water4 ,if you can1 dry in an open1 sunny window4 ,otherwise1 harden it in the oven4 ,it improves it by mixing1 when adding sugar1 some almonds pounded to a thin paste4 ,,chapter ,,xvii4 ,,preserves ,,and ,,jellies4 ,general ,directions4 ,gather fruit when it is dry4 ,long boiling hardens the fruit4 ,pour boiling water over the sieves used1 and wring out jelly-bags in hot water the moment you are to use them4 ,do not squeeze while straining through jelly-bags4 ,let the pots and jars containing sweetmeats just made remain uncovered three days4 ,for permanent covering1 lay brandy papers over the top1 cover them tight1 and seal them2 or1 what is best of all1 soak a split bladder and tie it tight over them4 ,in drying1 it will shrink so as to be perfectly air-tight4 ,keep them in a dry but not warm place4 ,a thick1 leathery mold helps to preserve fruit1 but when mold appears in specks1 the preserves must be scalded in a warm oven1 or the jars containing them are to be set into hot water1 which must then boil till the preserves are scalded4 ,always keep watch of preserves which are not sealed1 especially in warm and damp weather4 ,the only sure way to keep them without risk or care is to make them with enough sugar and seal them or tie bladder covers over4 ,the best kettle is iron lined with porcelain4 ,if brass is used1 it must be bright1 or acids will make a poison4 ,the chief art is to boil continuously1 slowly1 and gently1 and take up as soon as done2 too long boiling makes the fruit hard and dark4 ,jellies will not harden well if the boiling stops for some minutes4 ,try jellies with a spoon1 and as soon as they harden around the edge quickly1 they are done4 ,in making1 the sugar should be heated1 and not added till the juice boils4 ,keep preserves in small glass jars1 as frequent opening injures them4 ,canned ,fruit4--,this is far more economical than to preserve in sugar4 ,some can be canned without any sugar1 and very nice sugar demands only one fourth sugar to three fourths fruit4 ,the best cans are glass with metal tops4 ,those of ,wilcox are the best known to the author4 ,the ,w4 ,l4 ,imlay's1 of ,philadelphia1 are recommended as best of any4 ,directions4--,set the jars in a large boiler1 and then fill it with cold water and heat to boiling4 ,having filled the jars to within an inch of the top with alternate layers of fruit and sugar1 7in proportion of one half or one fourth of a pound of sugar to a pound of fruit1 according as it is more or less acid17 set them in cold water4 ,as soon as the fruit has risen to the top of the jar1 screw on the cover and take from the water4 ,peaches and pears may be canned without sugar4 ,to clarify ,sirup for ,sweetmeats4--,for each pound of sugar allow half a pint of water4 ,for every three pounds of sugar allow the white of one egg4 ,mix when cold1 boil a few minutes1 and skim it4 ,let it stand ten minutes and skim it again1 then strain it4 ,brandy ,peaches4--,prick the peaches with a needle1 put them into a kettle with cold water1 heat the water1 scald them until sufficiently soft to be penetrated with a straw4 ,take half a pound of sugar to every pound of peaches2 make the sirup with the sugar1 and while it is a little warm mix two thirds as much of white brandy with it1 put the fruit into jars and pour the sirup over it4 ,the late white clingstones are the best to use4 ,peaches1 7not very rich47--,to six pounds of fruit put five of sugar4 ,make the sirup4 ,boil the fruit in the sirup till it is clear4 ,if the fruit is ripe1 half an hour will cook it sufficiently4 ,peaches1 7very elegant47--,first take out the stones1 then pare them4 ,to every pound of peaches allow one third of a pound of sugar4 ,make a thin sirup1 boil the peaches in the sirup till tender1 but not till they break4 ,put them into a bowl and pour the sirup over them4 ,put them in a dry1 cool place1 and let them stand two days4 ,then make a new1 rich sirup1 allowing three quarters of a pound of sugar to one of fruit4 ,drain the peaches from the first sirup1 and boil them until they are clear in the last sirup4 ,the first sirup must not be added1 but may be used for any other purpose you please1 as it is somewhat bitter4 ,the large white clingstones are the best4 ,to preserve ,quinces whole4--,select the largest and fairest quinces1 7as the poorer ones will answer for jelly47 ,take out the cores and pare them4 ,boil the quinces in water till tender4 ,take them out separately on a platter4 ,to each pound of quince allow a pound of sugar4 ,make the sirup1 then boil the quinces in the sirup until clear4 ,quince ,jelly4--,rub the quinces with a cloth until perfectly smooth4 ,remove the cores1 cut them into small pieces1 pack them tight in your kettle1 pour cold water on them until it is on a level with the fruit1 but not to cover it2 boil till very soft1 but not till they break4 ,dip off all the liquor you can1 then put the fruit into a sieve and press it1 and drain off all the remaining liquor4 ,then to a pint of the liquor add a pound of sugar and boil it fifteen minutes4 ,pour it1 as soon as cool1 into small jars or tumblers4 ,let it stand in the sun a few days1 till it begins to dry on the top4 ,it will continue to harden after it is put up4 ,calf's-,foot ,jelly4--,to four nicely cleaned calf's feet put four quarts of water2 let it simmer gently till reduced to two quarts1 then strain it and let it stand all night4 ,then take off all the fat and sediment1 melt it1 add the juice1 and put in the peel of three lemons and a pint of wine1 the whites of four eggs1 three sticks of cinnamon1 and sugar to your taste4 ,boil ten minutes1 then skim out the spice and lemon-peel and strain it4 ,the ,american gelatine1 now very common1 makes a good jelly1 with far less trouble2 and in using it1 you only need to dissolve it in hot water1 and then sweeten and flavor it4 ,to preserve ,apples4--,take only tart and well-flavored apples2 peel and take out the cores without dividing them1 and then parboil them4 ,make the sirup with the apple water1 allowing three quarters of a pound of white sugar to every pound of apples1 and boil some lemon-peel and juice in the sirup4 ,pour the sirup1 while boiling1 upon the apples1 turn them gently while cooking1 and only let the sirup simmer1 as hard boiling breaks the fruit4 ,take it out when the apple is tender through4 ,at the end of a week1 boil them once more in the sirup4 ,pears4--,take out the cores1 cut off the stems1 and pare them4 ,boil the pears in water till they are tender4 ,watch them that they do not break4 ,lay them separately on a platter as you take them out4 ,to each pound of fruit take a pound of sugar4 ,make the sirup1 and boil the fruit in the sirup till clear4 ,pine-,apples1 7very fine47--,pare and grate the pine-apple4 ,take an equal quantity of fruit and sugar4 ,boil them slowly in a saucepan for half an hour4 ,purple ,plums1 ,no4 #a4--,make a rich sirup4 ,boil the plums in the sirup very gently till they begin to crack open4 ,then take them from the sirup into a jar1 and pour the sirup over them4 ,let them stand a few days1 and then boil them a second time very gently4 ,purple ,plums1 ,no4 #b4--,take an equal weight of fruit and nice brown sugar4 ,take a clean stone jar1 put in a layer of fruit and a layer of sugar till all is in4 ,cover them tightly with dough1 or other tight cover1 and put them in a brick oven after you have baked in it4 ,if you bake in the morning1 put the plums in the oven at evening1 and let them remain till the next morning4 ,when you bake again1 set them in the oven as before4 ,uncover them and stir them carefully with a spoon1 and so as not to break them4 ,set them in the oven thus the third time1 and they will be sufficiently cooked4 ,white or ,green ,plums4--,put each one into boiling water and rub off the skin4 ,allow a pound of fruit to a pound of sugar4 ,make a sirup of sugar and water4 ,boil the fruit in the sirup until clear--about twenty minutes4 ,let the sirup be cold before you pour it over the fruit4 ,they can be preserved without taking off the skins by pricking them4 ,some of the kernels of the stones boiled in give a pleasant flavor4 ,citron ,melons4--,two fresh lemons to a pound of melon4 ,let the sugar be equal in weight to the lemon and melon4 ,take out the pulp of the melon and cut it in thin slices1 and boil it in fair water till tender4 ,take it out and boil the lemon in the same water about twenty minutes4 ,take out the lemon1 add the sugar1 and1 if necessary1 a little more water4 ,let it boil4 ,when clear1 add the melon and let it boil a few minutes4 ,strawberries4--,look over them with care4 ,weigh a pound of sugar to each pound of fruit4 ,put a layer of fruit on the bottom of the preserving-kettle1 then a layer of sugar1 and so on till all is in the pan4 ,boil them about fifteen minutes4 ,put them in bottles1 hot1 and seal them4 ,then put them in a box and fill it in with dry sand4 ,the flavor of the fruit is preserved more perfectly by simply packing the fruit and sugar in alternate layers1 and sealing the jar1 without cooking2 but the preserves do not look so well4 ,blackberry ,jam4--,allow three quarters of a pound of brown sugar to a pound of fruit4 ,boil the fruit half an hour1 then add the sugar and boil all together ten minutes4 ,to preserve ,currants to eat with ,meat4--,strip them from the stem4 ,boil them an hour1 and then to a pound of the fruit add a pound of brown sugar4 ,boil all together fifteen or twenty minutes4 ,cherries4--,take out the stones4 ,to a pound of fruit allow a pound of sugar4 ,put a layer of fruit on the bottom of the preserving-kettle1 then a layer of sugar1 and continue thus till all are put in4 ,boil till clear4 ,put them in bottles hot and seal them4 ,keep them in dry sand4 ,currants4--,strip them from the stems4 ,allow a pound of sugar to a pound of currants4 ,boil them together ten minutes4 ,take them from the sirup and let the sirup boil twenty minutes1 and pour it on the fruit4 ,put them in small jars or tumblers1 and let them stand in the sun a few days4 ,raspberry ,jam1 ,no4 #a4--;,allow a pound of sugar to a pound of fruit4 ,press them with a spoon in an earthen dish4 ,add the sugar1 and boil all together fifteen minutes4 ,raspberry ,jam1 ,no4 #b4--;,allow a pound of sugar to a pound of fruit4 ,boil the fruit half an hour1 or till the seeds are soft4 ,strain one quarter of the fruit1 and throw away the seeds4 ,add the sugar1 and boil the whole ten minutes4 ,a little currant-juice gives it a pleasant flavor1 and when that is used1 an equal quantity of sugar must be added4 ,currant ,jelly4--,pick over the currants with care4 ,put them in a stone jar1 and set it into a kettle of boiling water4 ,let it boil till the fruit is very soft4 ,strain it through a sieve4 ,then run the juice through a jelly-bag4 ,put a pound of sugar to a pint of juice1 and boil it together five minutes4 ,set it in the sun a few days4 ,if it stops boiling1 it is less likely to turn to jelly4 ,quince ,marmalade4--,rub the quinces with a cloth1 cut them in quarters4 ,put them on the fire with a little water1 and stew them till they are sufficiently tender to rub them through a sieve4 ,when strained1 put a pound of sugar to a pound of the pulp4 ,set it on the fire1 and let it cook slowly4 ,to ascertain when it is done1 take out a little and let it get cold1 and if it cuts smoothly1 it is done4 ,crab-apple marmalade is made in the same way4 ,crab-apple jelly is made like quince jelly4 ,most other fruits are preserved so much like the preceding that it is needless to give any more particular directions than to say that a pound of sugar to a pound of fruit is the general rule for all preserves that are to be kept through warm weather and a long time4 ,preserved ,water-melon ,rinds4--,this a fine article to keep well without trouble for a long time4 ,peel the melon1 and boil it in just enough water to cover it till it is soft1 trying with a fork4 7,if you wish it green1 put green vine-leaves above and below each layer1 and scatter powdered alum1 less than half a tea-spoonful to each pound47 ,allow a pound of sugar to each pound of rind1 and clarify it as directed previously4 ,simmer the rinds two hours in this sirup1 and flavor it with lemon-peel grated and tied in a bag4 ,then put the melon in a tureen1 and boil the sirup till it looks thick1 and pour it over4 ,next day1 give the sirup another boiling1 and put the juice of one lemon to each quart of sirup4 ,take care not to make it bitter by too much of the peel4 ,citrons are preserved in the same manner4 ,both these keep through hot weather with very little care in sealing and keeping4 ,preserved ,pumpkin4--,cut a thick yellow pumpkin1 peeled1 into strips two inches wide and five or six long4 ,take a pound of white sugar for each pound of fruit1 and scatter it over the fruit1 and pour on two wine-glasses of lemon-juice for each pound of pumpkin4 ,next day1 put the parings of one or two lemons with the fruit and sugar1 and boil the whole three quarters of an hour1 or long enough to make it tender and clear without breaking4 ,lay the pumpkin to cool1 strain the sirup1 and then pour it on to the pumpkin4 ,if there is too much lemon-peel1 it will be bitter4 ,,chapter ,,xviii4 ,,desserts ,,and ,,evening ,,parties4 ,ice-,cream4--,one quart of milk4 ,one and a half table-spoonfuls of arrow-root4 ,the grated peel of two lemons4 ,one quart of thick cream4 ,wet the arrow-root with a little cold milk1 and add it to the quart of milk when boiling hot2 sweeten it very sweet with white sugar1 put in the grated lemon-peel1 boil the whole1 and strain it into the quart of cream4 ,when partly frozen1 add the juice of the two lemons4 ,twice this quantity is enough for thirty-five persons4 ,find the quantity of sugar that suits you by measure1 and then you can use this every time1 without tasting4 ,some add whites of eggs2 others think it just as good without4 ,it must be made very sweet1 as it loses much by freezing4 ,if you have no apparatus for freezing1 7which is almost indispensable71 put the cream into a tin pail with a very tight cover1 mix equal quantities of snow and blown salt1 7not the coarse salt71 or of pounded ice and salt1 in a tub1 and put it as high as the pail1 or freezer2 turn the pail or freezer half round and back again with one hand1 for half an hour1 or longer1 if you want it very nice4 ,three quarters of an hour steadily will make it good enough4 ,while doing this1 stop four or five times1 and mix the frozen part with the rest1 the last time very thoroughly1 and then the lemon-juice must be put in4 ,then cover the freezer tight with snow and salt till it is wanted4 ,the mixture must be perfectly cool before being put in the freezer4 ,renew the snow and salt while shaking1 so as to have it kept tight to the sides of the freezer4 ,a hole in the tub holding the freezing mixture1 to let off the water1 is a great advantage4 ,in a tin pail it would take much longer to freeze than in the freezer1 probably nearly twice as long4 ,a long stick1 like a coffee-stick1 should be used in scraping the ice from the sides4 ,iron spoons will be affected by the lemon-juice1 and give a bad taste4 ,in taking it out for use1 first wipe off every particle of the freezing mixture dry1 then with a knife loosen the sides1 then invert the freezer upon the dish in which the ice is to be served1 and apply two towels wrung out of hot water to the bottom part1 and the whole will slide out in the shape of a cylinder4 ,freezers are now sold quite cheap1 and such as freeze in a short time4 ,strawberry ,ice-,cream4--,rub a pint of ripe strawberries through a sieve1 add a pint of cream1 and four ounces of powdered sugar1 and freeze it4 ,other fruits may be used thus4 ,ice-,cream without ,cream4--,a vanilla bean or a lemon rind is first boiled in a quart of milk4 ,take out the bean or peel1 and add the yelks of four eggs1 beaten well4 ,heat it scalding hot1 but do not boil it1 stirring in white sugar till very sweet4 ,when cold1 freeze it4 ,fruit ,ice-,cream4--,make rich boiled custard1 and mash into it the soft ripe fruit1 or the grated or cooked hard fruit1 or grated pine-apples4 ,rub all through a sieve1 sweeten it very sweet1 and freeze it4 ,quince1 apple1 pear1 peach1 strawberry1 and raspberry are all very good for this purpose4 ,a ,cream for stewed ,fruit4--,boil two or three peach leaves1 or a vanilla bean1 in a quart of cream1 or milk1 till flavored4 ,strain and sweeten it1 mix it with the yelks of four eggs1 well beaten2 then1 while heating it1 add the whites cut to a froth4 ,when it thickens take it up4 ,when cool1 pour it over the fruit or preserves4 ,currant1 ,raspberry1 or ,strawberry ,whisk4--,put three gills of the juice of the fruit to ten ounces of crushed sugar1 add the juice of a lemon1 and a pint and a half of cream4 ,whisk it till quite thick1 and serve it in jelly-glasses or a glass dish4 ,lemonade ,ice1 and other ,ices4--,to a quart of lemonade1 add the whites of six eggs1 cut to a froth1 and freeze it4 ,the juices of any fruit1 sweetened and watered1 may be prepared in the same way1 and are very fine4 ,charlotte ,russe4--,one ounce of gelatine simmered in half a pint of milk or water1 four ounces of sugar beat into the yelks of four eggs1 and added to the gelatine when dissolved4 ,then add a pint of cream or new milk4 ,lastly1 add the whites beat to a stiff froth1 and beat all together4 ,line a mold with slices of sponge-cake and set it on ice1 and when the cream is a little thickened1 fill the mold2 let it stand five or six hours1 and then turn it into a dish4 ,flummery4--,cut sponge-cake into thin slices1 and line a deep dish4 ,make it moist with white wine2 make a rich custard1 using only the yelks of the eggs4 ,when cool1 turn it into the dish1 and cut the whites to a stiff froth1 and put on the top4 ,chicken ,salad4--,cut the white meat of chickens into small bits the size of peas4 ,chop the white parts of celery nearly as small4 ,prepare a dressing thus3 rub the yelks of hard-boiled eggs smooth1 to each yelk put half a tea-spoonful of liquid mustard1 the same quantity of salt1 a table-spoonful of oil mixed in very slowly and thoroughly1 and half a wine-glass of vinegar4 ,mix the chicken and celery in a large bowl1 and pour over this dressing4 ,the dressing must not be put on till just before it is used4 ,bread and butter and crackers are served with it4 ,wine ,jelly4--,two ounces of ,american isinglass or gelatine4 ,one quart of boiling water4 ,a pint and a half of white wine4 ,the whites of three eggs4 ,soak the gelatine in cold water half an hour4 ,then take it from the water1 and pour on the quart of boiling water4 ,when cooled1 add the grated rind of one lemon1 and the juice of two1 and a pound and a half of loaf-sugar4 ,then beat the whites of the eggs to a stiff froth1 and stir them in1 and let the whole boil till the egg is well mixed1 but do not stir while it boils4 ,strain through a jelly-bag1 and then add the wine4 ,in cold weather1 a pint more of water may be added4 ,this jelly can be colored by beet-juice1 saffron1 or indigo1 for fancy dishes4 ,an ,apple ,lemon ,pudding4--,six spoonfuls of grated1 or of cooked and strained1 apple4 ,three lemons1 pulp1 rind1 and juice1 all grated4 ,half a pound of melted butter4 ,sugar to the taste4 ,seven eggs well beaten4 ,mix1 and bake with or without paste4 ,it can be made still plainer by using nine spoonfuls of apple1 one lemon1 two thirds of a cup full of butter1 and three eggs4 ,wheat ,flour ,blanc-,mange4--,wet up six table-spoonfuls of flour to a thin paste with cold milk1 and stir it into a pint of boiling milk4 ,flavor with lemon-peel or peach-leaves boiled in the milk4 ,add a pinch of salt1 cool it in a mold1 and eat with sweetened cream and sweetmeats4 ,orange ,marmalade4--,take two lemons and a dozen oranges2 grate the yellow rinds of all the oranges but five1 and set it aside4 ,make a clear sirup of an equal weight of sugar4 ,clear the oranges of rind and seeds1 put them with the grated rinds into the sirup1 and boil about twenty minutes till it is a transparent mass4 ,a simple ,lemon ,jelly1 7easily made47--,one ounce of gelatine4 ,a pound and a half of loaf-sugar4 ,three lemons1 pulp1 skin1 and juice1 grated4 ,pour a quart of boiling water upon the isinglass1 add the rest1 mix and strain it1 then add a glass of wine1 and pour it to cool in some regular form4 ,if the lemons are not fresh1 add a little cream of tartar or tartaric acid4 ,cranberry4--,pour boiling water on them1 and then you can easily separate the good and the bad4 ,boil them in a very little water till soft1 then sweeten to your taste4 ,if you wish a jelly1 take a portion and strain through a fine sieve4 ,apple ,ice1 7very fine47--,take finely-flavored apples1 grate them fine1 and then make them very sweet1 and freeze them4 ,it is very delicious4 ,pears1 peaches1 or quinces also are nice1 either grated fine or stewed and run through a sieve1 then sweetened very sweet1 and frozen4 ,the flavor is much better preserved when grated than when cooked4 ,whip ,syllabub4--,one pint of cream4 ,sifted white sugar to your taste4 ,half a tumbler of white wine4 ,the grated rind and juice of one lemon4 ,beat all to a stiff froth4 ,apple ,snow4--,put six very tart apples in cold water over a slow fire4 ,when soft1 take away the skins and cores and mix in a pint of sifted white sugar2 beat the whites of six eggs to a stiff froth1 and then add them to the apples and sugar4 ,put it in a dessert-dish and ornament with myrtle and box4 ,iced ,fruit4--,take fine bunches of currants on the stalk1 dip them in well-beaten whites of eggs1 lay them on a sieve and sift white sugar over them1 and set them in a warm place to dry4 ,ornamental ,froth4--,the whites of four eggs in a stiff froth1 put into the sirup of preserved raspberries or strawberries1 beaten well together1 and turned over ice-cream or blanc-mange4 ,make white froth to combine with the colored in fanciful ways4 ,it can be put on the top of boiling milk1 and hardened to keep its form4 ,to clarify ,isinglass4--,dissolve an ounce of isinglass in a cup of boiling water1 take off the scum1 and drain through a coarse cloth4 ,jellies1 candies1 and blanc-mange should be done in brass and stirred with silver4 ,blanc-,mange4--,two and a half sheets of gelatine broken into one quart of milk2 put in a warm place and stir till it dissolves4 ,an ounce and a half of clarified isinglass stirred into the milk4 ,sugar to your taste4 ,a tea-spoonful of fine salt4 ,flavor with lemon1 or orange1 or rose-water4 ,let it boil1 stirring it well1 then strain it into molds4 ,three ounces of almonds pounded to a paste and added while boiling is an improvement4 ,or filberts or hickory-nuts can be skinned and used thus4 ,it can be flavored by boiling in it a vanilla bean or a stick of cinnamon4 7,save the bean to use again47 ,apple ,jelly4--,boil tart peeled apples in a little water till glutinous2 strain out the juice1 and put a pound of white sugar to a pint of the juice4 ,flavor to your taste1 boil till a good jelly1 and then put it into molds4 ,orange ,jelly4--,the juice of nine oranges and three lemons4 ,the grated rind of one lemon1 and one orange1 pared thin4 ,two quarts of water1 and four ounces of gelatine broken up and boiled in it to a jelly4 ,add the above1 and sweeten to your taste4 ,then add the whites of eight eggs1 well beaten to a stiff froth1 and boil ten minutes2 strain and put into molds1 first dipped in cold water4 ,when perfectly cold1 dip the mold in warm water1 and turn on to a glass dish4 ,floating ,island4--,beat the yelks of six eggs with the juice of four lemons1 sweeten it to your taste1 and stir it into a quart of boiling milk till it thickens1 then pour it into a dish4 ,whip the whites of the eggs to a stiff froth1 and put it on the top of the cream4 ,a ,dish of ,snow4--,grate the white part of cocoa-nut1 put it in a glass dish1 and serve with oranges sliced and sugared1 or with currant or cranberry jellies4 ,to clarify ,sugar4--,take four pounds of sugar1 and break it up4 ,whisk the white of an egg1 and put it with a tumblerful of water into a preserving-pan1 and add water gradually till you have two quarts1 stirring well4 ,when there is a good frothing1 throw in the sugar1 boil moderately1 and skim it4 ,if the sugar rises to run over1 throw in a little cold water1 and then skim it1 as it is then still4 ,repeat this1 and when no more scum rises1 strain the sugar for use4 ,candied ,fruits4--,preserve the fruit1 then dip it in sugar boiled to candy thickness1 and then dry it4 ,grapes and some other fruits may be dipped in uncooked1 and then dried1 and they are fine4 ,another ,way4--,take it from the sirup1 when preserved1 dip it in powdered sugar1 and set it on a sieve in an oven to dry4 ,to make an ,ornamental ,pyramid for a ,table4--,boil loaf-sugar as for candy1 and rub it over a stiff form made for the purpose1 of stiff paper or pasteboard1 which must be well buttered4 ,set it on a table1 and begin at the bottom1 and stick on to this frame with the sugar1 a row of macaroons1 kisses1 or other ornamental articles1 and continue till the whole is covered4 ,when cold1 draw out the pasteboard form1 and set the pyramid in the centre of the table with a small bit of wax-candle burning with it1 and it looks very beautifully4 ,,chapter ,,xix4 ,,drinks ,,and ,,articles ,,for ,,the ,,sick ,,and ,,young ,,children4 ,drinks made of the juice of fruits and water are good for all who are in health4 ,various preparations of cocoa-nuts are so also4 ,tea is often made or adulterated with unhealthful articles4 ,coffee is usually drank so strong as to injure children and grown persons of delicate constitution4 ,all alcoholic drinks are dangerous1 because they are so generally mixed with harmful matter1 and because they so often lead to excess1 and then to ruin4 ,the common-sense maxim is1 when there is danger1 choose the safest course4 ,the ,christian maxim is1 8,we that are strong ought to bear the infirmities of the weak1 and not to please ourselves40 ,obedience to these two maxims would save thousands of young children and delicate persons from following the dangerous example of those 8that are strong40 ,to make ,tea4--,the safest tea is the black1 as less stimulating than green2 both excite the brain and nerves when strong4 ,the chief direction is to have water boiling hot4 ,first soak the tea in a very little hot water1 and then add boiling water4 ,to make ,coffee4--,roast it slowly in a tight vessel1 and so it can be stirred often4 ,to roast all equally a dark brown and have none burned1 is the main thing4 ,keep it in a tight box1 or1 better1 grind it fresh when used4 ,clear it by putting into it1 when making1 a fresh egg-shell crushed1 or the white of an egg1 or a small bit of fish-skin4 ,some filter1 and some boil2 and there are coffee-pots made for each method1 and some that require nothing put in to clear the coffee4 ,the aroma is retained just in proportion as the coffee is confined1 both before making and also while making4 ,fish-skin for ,coffee4--,take it from codfish before cooking2 have it nice and dry4 ,cut in inch squares1 and take one for two quarts of coffee4 ,cocoa4--,the cracked is best4 ,put two table-spoonfuls of it into three pints of cold water4 ,boil an hour for first use1 save the remnants and boil it again1 as it is very strong4 ,do this several times4 ,for ground cocoa use two table-spoonfuls to a quart1 and boil half an hour4 ,boil the milk by itself1 and add it liberally when taken up4 ,for the shells of cocoa1 use a heaping tea-cupful for a quart of water4 ,put them in over night and boil a long time4 ,cream for ,coffee and ,tea4--,heat new milk1 and let it stand till cool and all the cream rises2 this is the best way for common use4 ,to every pint of this add a pound and a quarter of loaf-sugar1 and it will keep good a month or more1 if corked tight in glass4 ,chocolate4--,put three table-spoonfuls when scraped to each pint1 boil half an hour1 and add boiled milk when used4 ,delicious ,milk-,lemonade4--,half a pint of sherry wine and as much lemon-juice1 six ounces loaf-sugar1 and a pint of water poured in when boiling4 ,add not quite a pint of cold milk1 and strain the whole4 ,strawberry and ,raspberry ,vinegar4--,mix four pounds of the fruit with three quarts of cider or wine vinegar1 and let them stand three days4 ,drain the vinegar through a jelly-bag and add four more pounds of fruit1 and in three days do the same4 ,then strain out the vinegar for summer drinks1 effervescing with soda or only with water4 ,white ,tea1 and ,boys' ,coffee for ,children4--,children never love tea and coffee till they are trained to it4 ,they always like these drinks4 ,put two tea-spoonfuls of sugar to half a cup of hot water1 and add as much good milk4 ,or crumb toast or dry bread into a bowl with plenty of sugar1 and add half milk to half boiling water4 ,dangerous ,use of ,milk4--,milk is not only drink1 but rich food4 ,it therefore should not be used as drink with other food1 as is water or tea and coffee4 ,persons often cause bilious difficulties by using milk in addition to ordinary food as the chief drink4 ,it is a well-established fact that some grown persons as well as young children can not drink milk1 and in some cases can not eat bread wet with milk1 without trouble from it4 ,simple ,drinks4--,pour boiling water on mashed cranberries1 or grated apples1 or tamarinds1 or mashed currants or raspberries1 pour off the water1 sweeten1 and in summer cool with ice4 ,pour boiling water on to bread toasted quite brown1 or on to pounded parched corn1 boil a minute1 strain1 and add sugar and cream1 or milk4 ,simple ,wine ,whey4--,mix equal quantities of milk and boiling water1 add wine and sweeten4 ,toast and ,cider4--,take one third brisk cider and two thirds cold water1 sweeten it1 crumb in toasted bread1 and grate on a little nutmeg4 ,acid jelly will do when cider is not at hand4 ,panada4--,toast two or three crackers1 pour on boiling water and let it simmer two or three minutes1 add a well-beaten egg1 sweeten and flavor with nutmeg4 ,water-,gruel4--,scald half a tumblerful of fresh ground corn-meal1 add a table-spoonful of flour made into a paste1 boil twenty minutes or more1 and add salt1 sugar1 and nutmeg4 ,oat-meal gruel is excellent made thus4 ,beef-,tea4--,pepper and salt some good beef cut into small pieces1 pour on boiling water and steep half an hour4 ,a better way is to put the meat thus prepared into a bottle kept in boiling water for four or five hours4 ,tomato ,sirup4--,put a pound of sugar to a quart of juice1 bottle it1 and use for a beverage with water4 ,sassafras ,jelly4--,soak the pith of sassafras till a jelly1 and add a little sugar4 ,egg ,tea1 ,egg ,coffee1 and ,egg ,milk4--,beat the yelk of an egg in some sugar and a little salt2 add either cold tea or coffee or milk4 ,then beat the whites to a stiff froth and add4 ,flavor the milk with wine4 ,some do not like the taste of raw egg1 and so the other articles may first be made boiling hot before the white is put in4 ,oat-meal ,gruel4--,four table-spoonfuls of grits1 7unbolted ,oat-meal17 a pinch of salt and a pint of boiling water4 ,skim1 sweeten1 and flavor4 ,or make a thin batter of fine ,oat-meal1 and pour into boiling water2 then sweeten and flavor it4 ,pearl ,barley-,water4--,boil two and a half ounces of pearl barley ten minutes in half a-pint of water1 strain it1 add a quart of boiling water1 boil it down to half the quantity1 strain1 sweeten1 and flavor with sliced lemon or nutmeg4 ,cream ,tartar ,beverage4--,put two even tea-spoonfuls cream tartar to a pint of boiling water1 sweeten and flavor with lemon-peel4 ,rennet ,whey1 7good for a weak stomach after severe illness47--,soak rennet two inches square one hour1 add half a gill of water and a pinch of salt2 then pour it into a pint of warm 7not hot7 milk4 ,let it stand half an hour1 then cut it1 and after an hour drain off the liquid4 ,let it stand awhile1 and drain off more whey4 ,refreshing ,drink for a ,fever4--,mix sprigs of sage1 balm1 and sorrel with half a sliced lemon1 the skin on4 ,pour on boiling water1 sweeten and cork it4 ,,chapter ,,xx4 ,,the ,,providing ,,and ,,care ,,of ,,family ,,stores4 ,the art of keeping a good table consists not in loading on a variety at each meal1 but rather in securing a successive variety1 a table neatly and tastefully set1 and every thing that is on it cooked in the best manner4 ,there are some families who provide an abundance of the most expensive and choice articles1 and spare no expense in any respect1 yet who have every thing cooked in such a miserable way1 and a table set in so slovenly a manner1 that a person accustomed to a really good table can scarcely taste a morsel with any enjoyment4 ,on the contrary1 there are many tables where the closest economy is practiced2 and yet the table-cloth is so white and smooth1 the dishes1 silver1 glass1 and other table articles so bright1 and arranged with such propriety2 the bread so light and sweet2 the butter so beautiful1 and every other article of food so well cooked1 and so neatly and tastefully served1 that every thing seems good1 and pleases both the eye and the palate4 ,a habit of doing every thing in the best manner is of unspeakable importance to a housekeeper1 and every woman ought to aim at it1 however great the difficulties she may have to meet4 ,if a young housekeeper commences with a determination to try to do every thing in the best manner1 and perseveres in the effort1 meeting all obstacles with patient cheerfulness1 not only the moral but the intellectual tone of her mind is elevated by the attempt4 ,although she may meet many insuperable difficulties1 and may never reach the standard at which she aims1 the simple effort1 persevered in1 will have an elevating influence on her character2 while1 at the same time1 she actually will reach a point of excellence far ahead of those who1 discouraged by many obstacles1 give up in despair1 and resolve to make no more efforts1 and let things go as they will4 ,the grand distinction between a noble and an ignoble mind is1 that one will control circumstances2 the other yields1 and allows circumstances to control her4 ,it should be borne in mind that the constitution of man demands a variety of food1 and that it is just as cheap to keep on hand a good variety of materials in the store-closet1 so as to make a frequent change1 as it is to buy one or two articles at once1 and live on them exclusively1 till every person is tired of them1 and then buy two or three more of another kind4 ,it is too frequently the case that families fall into a very limited round of articles1 and continue the same course from one year to another1 when there is a much greater variety within reach of articles which are just as cheap and as easily obtained1 and yet remain unthought of and untouched4 ,a thrifty and generous provider will see that her store-closet is furnished with such a variety of articles that successive changes can be made1 and for a good length of time4 ,to aid in this1 a slight sketch of a well-provided store-closet will be given1 with a description of the manner in which each article should be stored and kept1 in order to avoid waste and injury4 ,to this will be added modes of securing a successive variety within the reach of all in moderate circumstances4 ,it is best to have a store-closet open from the kitchen1 because the kitchen fire keeps the atmosphere dry1 and this prevents the articles stored from molding1 and other injury from dampness4 ,yet it must not be kept warm1 as there are many articles which are injured by warmth4 ,a cool and dry place is indispensable for a store-room1 and a small window over the door1 and another opening outdoors1 give a great advantage1 by securing coolness and circulation of fresh air4 ,flour should be kept in a barrel1 with a flour-scoop to dip it1 a sieve to sift it1 and a pan to hold the sifted flour1 either in the barrel or close at hand4 ,the barrel should have a tight cover to keep out mice and vermin4 ,it is best to find1 by trial1 a lot of first-rate flour1 and then buy a year's supply4 ,but this should not be done unless there are accommodations for keeping it dry and cool1 and protecting it from vermin4 ,unbolted flour should be stored in kegs or covered tubs1 and always be kept on hand as regularly as fine flour4 ,it should be bought only when freshly ground1 and only in moderate quantities1 as it loses sweetness by keeping4 ,indian meal should be purchased in small quantities1 say fifteen or twenty pounds at a time1 and be kept in a covered tub or keg4 ,it is always improved by scalding4 ,it must be kept very cool and dry1 and if occasionally stirred1 is preserved more surely from growing sour or musty4 ,fresh ground is best4 ,rye should be bought in small quantities1 say forty or fifty pounds at a time1 and be kept in a keg or half-barrel1 with a cover4 ,buckwheat1 ,rice1 ,hominy1 and ,ground ,rice must be purchased in small quantities1 and kept in covered kegs or tubs4 ,several of these articles are infested with small black insects1 and examination must occasionally be made for them4 ,arrow-root1 ,tapioca1 ,sago1 ,pearl ,barley1 ,pearl ,wheat1 ,cracked ,wheat1 ,american ,isinglass1 ,macaroni1 ,vermicelli1 and ,oat-meal are all articles which help to make an agreeable variety1 and it is just as cheap to buy a small quantity of each as it is to buy a larger quantity of two or three articles4 ,eight or ten pounds of each of these articles of food can be stored in covered jars or covered wood boxes1 and then they are always at hand to help to make a variety4 ,all of them are very healthful food1 and help to form many delightful dishes for desserts4 ,some of the most healthful puddings are those made of rice1 tapioca1 sago1 and macaroni2 while isinglass1 or ,american gelatine1 forms elegant articles for desserts1 and is also excellent for the sick4 ,sugars should not be bought by the barrel1 as the brown is apt to turn to molasses1 and run out on to the floor4 ,refined loaf for tea1 crushed sugar for the nicest preserves and to use with fruit1 nice brown sugar for coffee1 and common brown for more common use4 ,the loaf can be stored in the paper1 on a shelf4 ,the others should be kept in close covered kegs1 or covered wooden articles made for the purpose4 ,butter must be kept in the dryest and coldest place you can find1 in vessels of either stone1 earthen1 or wood1 and never in tin4 ,lard and ,drippings must be kept in a dry1 cold place1 and should not be salted4 ,usually the cellar is the best place for them4 ,earthen or stone jars are the best to store them in4 ,salt must be kept in the dryest place that can be found4 ,rock salt is the best for table-salt4 ,it should be washed1 dried1 pounded1 sifted1 and stored in a glass jar1 and covered close4 ,it is common to find it growing damp in the salt-stands for the table4 ,it should then be set by the fire to dry1 and afterward be reduced to fine powder again4 ,few things are more disagreeable than coarse or damp salt on a table4 ,vinegar is best made of wine or cider4 ,buy a keg or half-barrel of it1 set it in the cellar1 and then keep a supply for the casters in a bottle in the kitchen4 ,if too strong1 it eats the pickles4 ,much manufactured vinegar is sold that ruins pickles1 and is unhealthful4 ,pickles never must be kept in glazed ware1 as the vinegar forms a poisonous compound with the glazing4 ,oil must be kept in the cellar4 ,winter-strained must be got in cold weather1 as the summer-strained will not burn except in warm weather4 ,those who use kerosene oil should never trust it with heedless servants or children4 ,never fill lamps with it at night1 nor allow servants to kindle fire with it1 or to fill a lamp with it when lighted4 ,inquire for the safest pattern of lamps1 and learn all the dangers to be avoided1 and the cautions needful in the use of this most dangerous explosive oil4 ,neglect this caution1 and you probably will be a sorrowful mourner all your life for the sufferings or death of some dear friend4 ,molasses1 if bought by the barrel or half-barrel1 should be kept in the cellar4 ,if bought in small quantities1 it should be kept in a demijohn4 ,no vessel should be corked or bunged1 if filled with molasses1 as it will swell and burst the vessel1 or run over4 ,hard ,soap should be bought by large quantity1 and laid to harden on a shelf in a very dry place4 ,it is much more economical to buy hard than soft soap1 as those who use soft soap are very apt to waste it in using it1 as they can not do with hard soap4 ,starch it is best to buy by a large quantity4 ,it comes very nicely put up in papers1 a pound or two in each paper1 and packed in a box4 ,the high-priced starch is cheapest in the end4 ,indigo is not always good4 ,when a good lot is found by trial1 it is best to get enough for a year or two1 and store it in a tight tin box4 ,coffee it is best to buy by the bag1 as it improves by keeping4 ,let it hang in the bag in a dry place1 and it loses its rank smell and taste4 ,it is poor economy to buy ground coffee1 as it often has other articles mixed1 and loses flavor by keeping after it is ground4 ,tea1 if bought by the box1 is several cents a pound cheaper than by small quantities4 ,if well put up in boxes lined with lead1 it keeps perfectly2 but put up in paper1 it soon loses its flavor4 ,it therefore should1 if in small quantities1 be put up in glass or tin1 and shut tight4 ,soda should be bought in small quantities1 then powdered1 sifted1 and kept tight corked in a large-mouth glass bottle4 ,it grows damp if exposed to the air1 and then can not be used properly4 ,raisins should not be bought in large quantities1 as they are injured by time4 ,it is best to buy the small boxes4 ,currants for cake should be prepared1 and set by for use in a jar4 ,lemon and ,orange ,peel should be dried1 pounded1 and set up in corked glass jars4 ,nutmeg1 ,cinnamon1 ,cloves1 ,mace1 and ,allspice should be pounded fine1 and corked tight in small glass bottles1 with mouths large enough for a junk-bottle cork1 and then put in a tight tin box1 made for the purpose4 ,or they can be put in small tin boxes with tight covers4 ,essences are as good as spices4 ,sweet ,herbs should be dried1 the stalks thrown away1 and the rest be kept in corked large-mouth bottles1 or small tin boxes4 ,cream ,tartar1 ,citric and ,tartaric ,acids1 ,bicarbonate of ,soda1 and ,essences should be kept in corked glass jars4 ,sal volatile must be kept in a large-mouth bottle1 with a ground-glass stopper to make it air-tight4 ,use cold water in dissolving it4 ,it must be powdered4 ,preserves and ,jellies should be kept in glass or stone1 in a cool1 dry place1 well sealed1 or tied with bladder covers4 ,if properly made and thus put up1 they never will ferment4 ,if it is difficult to find a cool1 dry place1 pack the jars in a box1 and fill the interstices with sand1 very thoroughly dried4 ,it is best to put jellies in tumblers1 or small glass jars1 so as to open only a small quantity at a time4 ,the most easy way of keeping ,hams perfectly is to wrap and tie them in paper1 and pack them in boxes or barrels with ashes4 ,the ashes must fill all interstices1 but must not touch the hams1 as it absorbs the fat4 ,it keeps them sweet1 and protects from all kinds of insects4 ,after smoked beef or hams are cut1 hang them in a coarse linen bag in the cellar1 and tie it up to keep out flies4 ,keep ,cheese in a cool1 dry place1 and after it is cut1 wrap it in a linen cloth1 and keep it in a tight tin box4 ,keep ,bread in a tin covered box1 and it will keep fresh and good longer than if left exposed to the air4 ,cake also should be kept in a tight tin box4 ,tin boxes made with covers like trunks1 with handles at the ends1 are best for bread and cake4 ,smoked herring keep in the cellar4 ,codfish is improved by changing it1 once in a while1 back and forth from garret to cellar4 ,some dislike to have it in the house anywhere4 ,all salted provision must be watched1 and kept under the brine4 ,when the brine looks bloody1 or smells badly1 it must be scalded1 and more salt put to it1 and poured over the meat4 ,,chapter ,,xxi4 ,,on ,,setting ,,tables1 ,,and ,,preparing ,,various ,,articles ,,of ,,food ,,for ,,the ,,table4 ,to a person accustomed to a good table1 the manner in which the table is set1 and the mode in which food is prepared and set on1 has a great influence1 not only on the eye1 but the appetite4 ,a housekeeper ought1 therefore1 to attend carefully to these particulars4 ,the table-cloth should always be white1 and well washed and ironed4 ,when taken from the table1 it should be folded in the ironed creases1 and some heavy article laid on it4 ,a heavy bit of plank1 smoothed and kept for the purpose1 is useful4 ,by this method1 the table-cloth looks tidy much longer than when it is less carefully laid aside4 ,when table-napkins are used1 care should be taken to keep the same one to each person2 and in laying them aside1 they should be folded so as to hide the soiled places1 and laid under pressure4 ,it is best to use napkin-rings4 ,the table-cloth should always be put on square1 and right side upward4 ,the articles of table furniture should be placed with order and symmetry4 ,the bread for breakfast and tea should be cut in even1 regular slices1 not over a fourth of an inch thick1 and all crumbs removed from the bread-plate4 ,they should be piled in a regular form1 and if the slices are large they should be divided4 ,the butter should be cooled in cold water1 if not already hard1 and then cut into a smooth and regular form1 and a butter-knife be laid by the plate1 to be used for no other purpose but to help the butter4 ,a small plate should be placed at each plate for butter1 and a small salt-cup set by each breakfast or dinner-plate4 ,this saves butter and salt4 ,all the flour should be wiped from small cakes1 and the crumbs be kept from the bread-plate4 ,in preparing dishes for the dinner-table1 all water should be carefully drained from the vegetables1 and the edges of the platters and dishes should be made perfectly clean and neat4 ,all soiled spots should be removed from the outside of pitchers1 gravy-boats1 and every article used on the table2 the handles of the knives and forks must be clean1 and the knives bright and sharp4 ,in winter1 the plates and all the dishes used1 both for meat and vegetables1 should be set to the fire to warm1 when the table is being set1 as cold plates and dishes cool the vegetables1 gravy1 and meats1 which by many is deemed a great injury4 ,cucumbers1 when prepared for table1 should be laid in cold water for an hour or two to cool1 and then be peeled and cut into fresh cold water4 ,then they should be drained1 and brought to the table1 and seasoned the last thing4 ,the water should be drained thoroughly from all greens and salads4 ,there are certain articles which are usually set on together1 because it is the fashion1 or because they are suited to each other4 ,thus1 with strong-flavored meats1 like mutton1 goose1 and duck1 it is customary to serve the strong-flavored vegetables1 such as onions and turnips4 ,thus1 turnips are put in mutton broth1 and served with mutton1 and onions are used to stuff geese and ducks4 ,but onions are usually banished from the table and from cooking on account of the disagreeable flavor they impart to the atmosphere and breath4 ,boiled ,poultry should be accompanied with boiled ham or tongue4 ,boiled ,rice is served with poultry as a vegetable4 ,jelly is served with mutton1 venison1 and roasted meats1 and is used in the gravies for hashes4 ,fresh ,pork requires some acid sauce1 such as cranberry1 or tart apple-sauce4 ,drawn ,butter1 prepared as in the recipe1 with eggs in it1 is used with boiled fowls and boiled fish4 ,pickles are served especially with fish1 and ,soy is a fashionable sauce for fish1 which is mixed on the plate with drawn butter4 ,there are modes of garnishing dishes1 and preparing them for table1 which give an air of taste and refinement that pleases the eye4 ,thus1 in preparing a dish of fricasseed fowls1 or stewed fowls1 or cold fowls warmed over1 small cups of boiled rice can be laid inverted around the edge of the platter1 to eat with the meat4 ,on ,broiled ,ham or ,veal1 eggs boiled or fried1 and laid one on each piece1 look well4 ,greens and ,asparagus should be well drained1 and laid on buttered toast1 and then slices of boiled eggs be laid on the top and around4 ,hashes and preparations of pigs' and calves' head and feet should be laid on toast1 and garnished with round slices of lemon4 ,curled ,parsley1 or ,common ,parsley1 is a pretty garnish1 to be fastened to the shank of a ham1 to conceal the bone1 and laid around the dish holding it4 ,it looks well laid around any dish of cold slices of tongue1 ham1 or meat of any kind4 ,in setting a tea-table1 small-sized plates are set around1 with a knife1 napkin1 and butter-plate laid by each in a regular manner1 while the articles of food are to be set1 also1 in regular order4 ,on the waiter are placed tea-cups and saucers1 sugar-bowl1 slop-bowl1 cream-cup1 and two or three articles for tea1 coffee1 and hot water1 as the case may be4 ,on the dinner-table1 by each plate1 is a knife1 fork1 napkin1 and tumbler2 and a small butter-plate and salt-cup should also be placed by each plate4 ,,chapter ,,xxii4 ,,washing1 ,,ironing1 ,,and ,,cleansing4 ,many a woman without servants1 or with those untrained1 must do her own washing and ironing1 or train others to do it1 and this is the most trying department of housekeeping4 ,the following may aid in lessening labor and care4 ,it saves washing and is more healthful to use flannel shirts4 ,farmers1 sailors1 and soldiers have found by experience that they are more comfortable than cotton or linen1 even in the hottest days4 ,many gentlemen use them for common wear1 changing to a cotton-flannel night-gown for sleeping4 ,so young children can have a flannel jacket and flannel drawers sewed to the jacket in front1 and buttoned behind1 and change them at night for cotton-flannel made in the same way4 ,the under-garments for women may be made of the same material and pattern1 and this will save washing and promote health4 ,some ladies economize time and labor by wearing three-cornered lace articles for the neck1 trimmed with imitation ,valenciennes lace1 wash them in their wash-bowl1 whiten in soap-suds in a tumbler or bowl in their window1 stiffen with gum-arabic1 and after stretching1 press under weights between clean papers4 ,this is a happy contrivance when on a journey or without servants4 ,those who wish to save all needless labor in washes should have under-garments and night-gowns made in sack forms or other fashions that save in both material and labor4 ,they also should omit ruffles and other trimmings that increase the labor of ironing4 ,there is nothing which tends more effectually to secure good washing than a full supply of all conveniences4 ,a plenty of soft water is a very important item4 ,when this can not be had1 lye or soda can be put in hard water1 to soften it4 ,borax is safer than soda1 which turns white clothes yellow1 and injures texture4 ,buy crude borax1 and for a common washing use half an ounce4 ,a borax soap is thus made3 ,to a pound of bar-soap1 cut in small pieces1 put a quart of hot water and an ounce of powdered borax4 ,heat and mix1 but do not boil1 cool and cut into cakes1 and use like hard soap4 ,soak the white clothes in a suds made of this soap over night1 and it saves much rubbing4 ,two wash-forms are needed2 one for the two tubs in which to put the suds1 and the other for bluing and starching-tubs4 ,four tubs1 of different sizes1 are necessary2 also1 a large wooden dipper1 7as metal is apt to rust27 two or three pails2 a grooved washboard2 a clothes-line1 7sea-grass or horse-hair is best27 a wash-stick to move clothes when boiling1 and a wooden fork to take them out4 ,soap-dishes1 made to hook on the tubs1 save soap and time4 ,provide1 also1 a clothes-bag1 in which to boil clothes2 an indigo-bag1 of double flannel2 a starch-strainer1 of coarse linen2 a bottle of ox-gall for calicoes2 a supply of starch1 neither sour nor musty2 several dozens of clothes-pins1 which are cleft sticks1 used to fasten clothes on the line2 a bottle of dissolved gum-arabic2 two clothes-baskets2 and a brass or copper kettle1 for boiling clothes1 as iron is apt to rust4 ,a closet for keeping all these things is a great convenience4 ,tubs1 pails1 and all hooped wooden ware1 should be kept out of the sun1 and in a cool place1 or they will fall to pieces4 ,,common ,,mode ,,of ,,washing4 ,assort the clothes1 and put those most soiled in soak the night before4 ,never pour hot water on them1 as it sets the dirt4 ,in assorting clothes1 put the flannels in one lot1 the colored clothes in another1 the coarse white ones in a third1 and the fine clothes in a fourth lot4 ,wash the fine clothes in one tub of suds4 ,when clothes are very much soiled1 a second suds is needful1 turning them wrong side out4 ,put them in the boiling-bag1 and boil them in strong suds for half an hour1 and not much more4 ,move them1 while boiling1 with the clothes-stick4 ,take them out of the boiling-bag1 and put them into a tub of water1 and rub the dirtiest places again1 if need be4 ,throw them into the rinsing-water1 and then wring them out1 and put them into the bluing-water4 ,put the articles to be stiffened into a clothes-basket by themselves1 and1 just before hanging out1 dip them in starch1 clapping it in1 so as to have them equally stiff in all parts4 ,hang white clothes in the sun1 and colored ones 7wrong side out7 in the shade4 ,fasten them with clothes-pins4 ,then wash the coarser white articles in the same manner4 ,then wash the colored clothes4 ,these must not be soaked1 nor have lye or soda put in the water1 and they ought not to lie wet long before hanging out1 as it injures their colors4 ,beef's-gall1 one spoonful to two pailfuls of suds1 improves calicoes4 ,lastly1 wash the flannels in suds as hot as the hand can bear4 ,never rub on soap1 as this shrinks them in spots4 ,wring them out of the first suds1 and throw them into another tub of hot suds1 turning them wrong side out4 ,then throw them into hot bluing-water4 ,do not put bluing into suds1 as it makes specks in the flannel4 ,never leave flannels long in water1 nor put them in cold or lukewarm water4 ,before hanging them out1 shake and stretch them4 ,some housekeepers have a close closet1 made with slats across the top4 ,on these slats1 they put their flannels1 when ready to hang out1 and then burn brimstone under them1 for ten minutes4 ,it is but little trouble1 and keeps the flannels as white as new4 ,wash the colored flannels and hose after the white1 adding more hot water4 ,some persons dry woolen hose on stocking-boards1 shaped like a foot and leg1 with strings to tie them on the line4 ,this keeps them from shrinking1 and makes them look better than if ironed4 ,it is also less work than to iron them properly4 ,bedding should be washed in long days1 and in hot weather4 ,empty straw beds once a year4 ,the following cautions in regard to calicoes are useful4 ,never wash them in very warm water2 and change the water when it appears dingy1 or the light parts will look dirty4 ,never rub on soap2 but remove grease with ,french chalk1 starch1 magnesia1 or ,wilmington clay4 ,make starch for black calicoes with coffee-water1 to prevent any whitish appearance4 ,glue is good for stiffening calicoes4 ,when laid aside1 not to be used1 all stiffening should be washed out1 or they will often be injured4 ,never let calicoes freeze in drying4 ,some persons use bran-water 7four quarts of wheat-bran to two pails of water71 and no soap1 for calicoes2 washing and rinsing in the bran-water4 ,potato-water is equally good4 ,take eight peeled and grated potatoes to one gallon of water4 ,to cleanse ,gentlemen's ,broadcloths4--,the best way1 which the writer has repeatedly tried with unfailing success1 is the following3 ,take one beef's-gall1 half a pound of saleratus1 and four gallons of warm water4 ,lay the article on a table1 and scour it thoroughly1 in every part1 with a clothes-brush dipped in this mixture4 ,the collar of a coat1 and the grease-spots1 7previously marked by stitches of white thread17 must be repeatedly brushed4 ,then take the article and rinse it up and down in the mixture4 ,then rinse it up and down in a tub of soft cold water4 ,then1 without wringing or pressing1 hang it to drain and dry4 ,fasten a coat up by the collar4 ,when perfectly dry1 it is sometimes the case1 with coats1 that nothing more is needed4 ,in other cases1 it is necessary to dampen with a sponge the parts which look wrinkled1 and either pull them smooth with the fingers1 or press them with an iron1 having a piece of bombazine or thin woolen cloth between the iron and the article4 ,,to ,,manufacture ,,lye1 ,,soap1 ,,starch1 ,,and ,,other ,,articles ,,used ,,in ,,washing4 ,to make ,lye4--,provide a large tub1 made of pine or ash1 and set it on a form1 so high that a tub can stand under it4 ,make a hole1 an inch in diameter1 near the bottom1 on one side4 ,lay bricks inside about this hole1 and straw over them4 ,to every seven bushels of ashes add two gallons of unslacked lime1 and throw in the ashes and lime in alternate layers4 ,while putting in the ashes and lime1 pour on boiling water1 using three or four pailfuls4 ,after this1 add a pailful of cold soft water once an hour1 till all the ashes appear to be well soaked4 ,catch the drippings in a tub and try its strength with an egg4 ,if the egg rise so as to show a circle as large as a ten-cent piece1 the strength is right2 if it rise higher1 the lye must be weakened by water2 if not so high1 the ashes are not good1 and the whole process must be repeated1 putting in fresh ashes1 and running the weak lye through the new ashes1 with some additional water4 ,quick-lye is made by pouring one gallon of boiling soft water on three quarts of ashes1 and straining it4 ,oak ashes are best4 ,to make ,soft ,soap4--,save all drippings and fat1 melt them1 and set them away in cakes4 ,some persons keep1 for soap-grease1 a half-barrel1 with weak lye in it1 and a cover over it4 ,to make soft soap1 take the proportion of one pailful of lye to three pounds of fat4 ,melt the fat1 and pour in the lye1 by degrees4 ,boil it steadily1 through the day1 till it is ropy4 ,if not boiled enough1 on cooling it will turn to lye and sediment4 ,while boiling1 there should always be a little oil on the surface4 ,if this does not appear1 add more grease4 ,if there is too much grease1 on cooling1 it will rise1 and can be skimmed off4 ,try it1 by cooling a small quantity4 ,when it appears like jelly on becoming cold1 it is done4 ,it must then be put in a cool place and often stirred4 ,to make cold ,soft ,soap1 melt thirty pounds of grease1 put it in a barrel1 add four pailfuls of strong lye1 and stir it up thoroughly4 ,then gradually add more lye1 till the barrel is nearly full1 and the soap looks about right4 ,to make ,potash-,soap1 melt thirty-nine pounds of grease1 and put it in a barrel4 ,take twenty-nine pounds of light ash-colored potash1 7the reddish-colored will spoil the soap17 and pour hot water on it2 then pour it off into the grease1 stirring it well4 ,continue thus till all the potash is melted4 ,add one pailful of cold water1 stirring it a great deal every day1 till the barrel be full1 and then it is done4 ,this is the cheapest and best kind of soap4 ,it is best to sell ashes and buy potash4 ,the soap is better1 if it stand a year before it is used2 therefore make two barrels at once4 ,to prepare ,starch4--,take four table-spoonfuls of starch2 put in as much water1 and rub it1 till all lumps are removed4 ,then add half a cup of cold water4 ,pour this into a quart of boiling water1 and boil it for half an hour1 adding a piece of spermaceti1 or a lump of salt or sugar1 as large as a hazelnut4 ,strain it1 and put in a very little bluing4 ,thin it with hot water4 ,beef's-,gall4--,send a junk-bottle to the butcher1 and have several gall-bladders emptied into it4 ,keep it salted1 and in a cool place4 ,some persons perfume it2 but fresh air removes the unpleasant smell which it gives1 when used for clothes4 ,,directions ,,for ,,starching ,,muslins ,,and ,,laces4 ,many ladies clap muslins1 then dry them1 and afterward sprinkle them4 ,this saves time4 ,others clap them till nearly dry1 then fold and cover1 and then iron them4 ,iron wrought muslins on soft flannel1 and on the wrong side4 ,to do up ,laces nicely1 sew a clean piece of muslin around a long bottle1 and roll the lace on it2 pulling out the edge1 and rolling it so that the edge will turn in1 and be covered as you roll4 ,fill the bottle with water1 and then boil it for an hour in a suds made with white soap4 ,rinse it in fair water1 a little blue2 dry it in the sun2 and1 if any stiffening is wished1 use thin starch or gum-arabic4 ,when dry1 fold and press it between white papers in a large book4 ,it improves the lace to wet it with sweet-oil1 after it is rolled on the bottle1 and before boiling in the suds4 ,blonde laces can be whitened by rolling them on a bottle in this way1 and then setting the bottle in the sun1 in a dish of cold suds made with white soap1 wetting it thoroughly1 and changing the suds every day4 ,do this for a week or more2 then rinse in fair water2 dry it on the bottle in the sun1 and stiffen it with white gum-arabic4 ,lay it away in loose folds4 ,lace veils can be whitened by laying them in flat dishes1 in suds made with white soap2 then rinsing1 and stiffening them with gum-arabic1 stretching them1 and pinning them on a sheet to dry4 ,,articles ,,to ,,be ,,provided ,,for ,,ironing4 ,provide the following articles3 ,a woolen ironing-blanket1 and a linen or cotton sheet to spread over it2 a large fire1 of charcoal and hard wood1 7unless furnaces or stoves are used27 a hearth free from cinders and ashes1 a piece of sheet-iron in front of the fire1 on which to set the irons while heating2 7this last saves many black spots from careless ironers27 three or four holders1 made of woolen1 and covered with old silk1 as these do not easily take fire2 two iron-rings or iron-stands1 on which to set the irons1 and small pieces of board to put under them1 to prevent scorching the sheet2 linen or cotton wipers2 and a piece of bees-wax1 to rub on the irons when they are smoked4 ,there should be at least three irons for each person ironing1 and a small and large clothes-frame1 on which to air the fine and coarse clothes4 ,it is a great saving of space as well as labor to have a clothes-frame made with a large number of slats1 on which to hang clothes4 ,then have it fastened to the wall1 and1 when not used1 pushed flat against the wall4 ,any carpenter can understand how to make this4 ,a bosom-board1 on which to iron shirt-bosoms1 should be made1 one foot and a half long and nine inches wide1 and covered with white flannel4 ,a skirt-board1 on which to iron frock-skirts1 should be made1 five feet long and two feet wide at one end1 tapering to one foot and three inches wide at the other end4 ,this should be covered with flannel1 and will save much trouble in ironing nice dresses4 ,the large end may be put on the table1 and the other on the back of a chair4 ,both these boards should have cotton covers made to fit them1 and these should be changed and washed when dirty4 ,these boards are often useful when articles are to be ironed or pressed in a chamber or parlor1 and where economy of space is needful1 they may be hung to a wall or door by loops on the covers4 ,provide1 also1 a press-board1 for broadcloth1 two feet long and four inches wide at one end1 tapering to three inches wide at the other4 ,if the lady of the house will provide all these articles1 see that the fires are properly made1 the ironing-sheets evenly put on and properly pinned1 the clothes-frames dusted1 and all articles kept in their places1 she will do much toward securing good ironing4 ,,on ,,sprinkling1 ,,folding1 ,,and ,,ironing4 ,wipe the dust from the ironing-board1 and lay it down1 to receive the clothes1 which should be sprinkled with clear and warm water1 and laid in separate piles1 one of colored1 one of common1 and one of fine articles1 and one of flannels4 ,fold the fine things1 and roll them in a towel1 and then fold the rest1 turning them all right side outward4 ,the colored clothes should be laid separate from the rest1 and ought not to lie long damp1 as it injures the colors4 ,the sheets and table-linen should be shaken1 stretched1 and folded by two persons4 ,iron lace and needle work on the wrong side1 and carry them away as soon as dry4 ,iron calicoes with irons which are not very hot1 and generally on the right side1 as they thus keep clean for a longer time4 ,in ironing a frock1 first do the waist1 then the sleeves1 then the skirt4 ,keep the skirt rolled while ironing the other parts1 and set a chair1 to hold the sleeves while ironing the skirt1 unless a skirt-board be used4 ,in ironing a shirt1 first do the back1 then the sleeves1 then the collar and bosom1 and then the front4 ,iron silk on the wrong side1 when quite damp1 with an iron which is not very hot1 as light colors are apt to change and fade4 ,iron velvet by turning up the face of the iron1 and after dampening the wrong side of the velvet1 draw it over the face of the iron1 holding it straight and not biased4 ,,to ,,whiten ,,articles1 ,,and ,,remove ,,stains ,,from ,,them4 ,wet white clothes in suds1 and lay them on the grass1 in the sun4 ,it will save from grass stain1 to have a clean white cloth under the articles to be whitened4 ,lay muslins in suds made with white soap1 in a flat dish2 set this in the sun1 changing the suds every day4 ,whiten tow-cloth or brown linen by keeping it in lye through the night1 laying it out in the sun1 and wetting it with fair water1 as fast as it dries4 ,scorched articles can often be whitened again by laying them in the sun1 wet with suds4 ,where this does not answer1 put a pound of white soap in a gallon of milk1 and boil the article in it4 ,another method is1 to chop and extract the juice from two onions1 and boil this with half a pint of vinegar1 an ounce of white soap1 and two ounces of fuller's earth4 ,spread this1 when cool1 on the scorched part1 and1 when dry1 wash it off in fair water4 ,mildew may be removed by dipping the article in sour buttermilk1 laying it in the sun1 and1 after it is white1 rinsing it in fair water4 ,soap and chalk are also good2 also1 soap and starch1 adding half as much salt as there is starch1 together with the juice of a lemon4 ,stains in linen can often be removed by rubbing on soft soap1 then putting on a starch paste and drying in the sun1 renewing it several times4 ,wash off all the soap and starch in cold fair water4 ,,mixtures ,,for ,,removing ,,stains ,,and ,,grease4 ,stain ,mixture4--,half an ounce of oxalic acid in a pint of soft water4 ,this can be kept in a corked bottle and is infallible in removing iron-rust and ink-stains4 ,it is very poisonous4 ,the article must be spread with this mixture over the steam of hot water1 and wet several times4 ,this will also remove indelible ink4 ,the article must be washed1 or the mixture will injure it4 ,another ,stain-,mixture is made by mixing one ounce of sal ammoniac1 one ounce of salt of tartar1 and one pint of soft water4 ,to remove ,grease4--,mix four ounces of fullers earth1 half an ounce of pearlash1 and lemon-juice enough to make a stiff paste1 which can be dried in balls1 and kept for use4 ,wet the greased spot with cold water1 rub it with the ball1 dry it1 and then rinse it with fair cold water4 ,this is for white articles4 ,for silks and worsteds use ,french chalk1 which can be procured of the apothecaries4 ,that which is soft and white is best4 ,scrape it on the greased spot1 under side1 and let it lie for a day and night4 ,then brush off that used1 and renew it till the spot disappears4 ,wilmington clay-balls are equally good4 ,ink-spots can often be removed from white clothes by rubbing on common tallow1 leaving it for a day or two1 and then washing as usual4 ,grease can be taken out of wall-paper by making a paste of potter's clay1 water1 and ox-gall1 and spreading it on the paper4 ,when dry1 renew it1 till the spot disappears4 ,stains on floors1 from soot or stove-pipes1 can be removed by washing the spot in sulphuric acid and water4 ,stains in colored silk dresses can often be removed by pure water4 ,those made by acids1 tea1 wine1 and fruits can often be removed by spirits of hartshorn1 diluted with an equal quantity of water4 ,sometimes it must be repeated several times4 ,tar1 ,pitch1 and ,turpentine can be removed by putting the spot in sweet-oil1 or by spreading tallow on it1 and letting it remain for twenty-four hours4 ,then1 if the article be linen or cotton1 wash it as usual2 if it be silk or worsted1 rub it with ether or spirits of wine4 ,lamp-,oil can be removed from floors1 carpets1 and other articles by spreading upon the stain a paste made of fuller's earth or potter's clay1 brushing off and renewing it1 when dry1 till the stain is removed4 ,if gall be put into the paste1 it will preserve the colors from injury4 ,when the stain has been removed1 carefully brush off the paste with a soft brush4 ,oil-,paint can be removed by rubbing it with very pure spirits of turpentine4 ,the impure spirits leave a grease-spot4 ,wax can be removed by scraping it off1 and then holding a red hot poker near the spot4 ,spermaceti may be removed by scraping it off1 then putting a paper over the spot1 and applying a warm iron4 ,if this does not answer1 rub on spirits of wine4 ,ink-,stains in carpets and woolen table-covers can be removed by washing the spot in a liquid composed of one tea-spoonful of oxalic acid dissolved in a tea-cupful of warm 7not hot7 water1 and then rinsing in cold water4 ,when ink is first spilled on a woolen carpet1 pour on water immediately1 and sop it up several times1 and no stain will be made4 ,often on other articles1 a stream of cold water poured on the under side of the ink-spot will so dilute the ink that it can be rubbed out in cold water4 ,stains on ,varnished ,articles1 which are caused by cups of hot water1 can be removed by rubbing them with lamp-oil1 and then with alcohol4 ,ink-stains can be taken out of mahogany by one tea-spoonful of oil of vitriol mixed with one table-spoonful of water1 or by oxalic acid and water4 ,these must be brushed over quickly1 and then washed off with milk4 ,silk ,handkerchiefs and ,ribbons can be cleansed by using ,french chalk to take out the grease1 and then sponging them on both sides with lukewarm fair water4 ,stiffen them with gum-arabic1 and press them between white paper1 with an iron not very hot4 ,a table-spoonful of spirits of wine to three quarts of water improves it4 ,silk ,hose or ,silk ,gloves should be washed in warm suds made with white soap1 and rinsed in cold water2 they should then be stretched and rubbed with a hard-rolled flannel1 till they are quite dry4 ,ironing them very much injures their looks4 ,wash-leather articles should have the grease removed from them by ,french chalk or magnesia2 they should then be washed in warm suds1 and rinsed in cold water4 ,light ,kid ,gloves should have the grease removed from them1 and then wash them on the hands with borax water and soft flannel--a tea-spoonful to a tumbler of water4 ,then stretch and press them4 ,dark ,kid ,gloves wash in the same way4 ,,chapter ,,xxiii ,,miscellaneous ,,advice ,,and ,,recipes4 ,how to keep cool in ,hot ,weather4--,sit in a room covered with matting or without any carpet1 and keep the floor wet with pure water and a watering-pot4 ,in hot nights1 place a double wet sheet on the bed and a woolen blanket over it1 and it will cool the bed which is heated through the day1 and does not cool as fast as the evening air4 ,a hot bed is often the cause of sleeplessness4 ,wear wristlets and anklets of wet flannel4 ,shut all doors and windows early in the morning to keep in cool air1 and let in air only through windows that are on the shady side of the house4 ,if chambers open upon the hot roofs of piazzas or porticoes1 cover them with clean straw or hay1 and wet them with a watering-pot4 ,in all these cases1 the heat is taken from the air and from all surrounding things by the absorption of heat as the water changes to vapor4 ,indelible ,ink4--,put six cents' worth of lunar caustic in a small phial1 and fill with rain-water4 ,to prepare the cloth1 put a great-spoonful of gum-arabic into a larger bottle1 with a drachm of salt of tartar1 fill with water1 and1 when dissolved1 wet the cloth1 and press it smooth with a warm 7not hot7 iron4 ,put the articles1 when marked1 in the sun4 ,to preserve ,eggs4--,pack eggs in a jar small end downward1 and then pour in a mixture of four quarts of slacked lime1 two table-spoonfuls of cream tartar1 and two of salt4 ,this will cover about nine dozen for several months4 ,to prevent ,earthen1 ,glass1 and ,iron ,ware from being easily broken4--,put them in cold water1 and heat till boiling1 and cool gradually4 ,a good ,cement for broken ,earthen and ,glass4--,mix ,russian isinglass in white brandy1 forming a thick jelly when cool4 ,strain and cork4 ,when using it1 rub it on the broken edges1 and hold them together three or four minutes4 ,to keep ,knives from ,rust and other ,injury4--,rub bright1 and wrap in thick brown paper4 ,never let knife-handles lie in water1 and do not let their blades stay in very hot water1 as the heat expands the iron1 and makes handles crack4 ,to cleanse or renovate ,furniture4--,white spots on furniture remove by camphene1 or sometimes by oil or spirits of turpentine4 ,remove mortarspots with warm vinegar1 and paint-spots with camphene or burning-fluid4 ,powdered pumice-stone is better than sand to clean paint4 ,to polish unvarnished furniture1 rub on two ounces of bees-wax1 half an ounce of alconet root1 melted together1 and1 when cooled1 two ounces of spirits of wine1 and half a pint of spirits of turpentine4 ,to clean ,silver4--,wet whiting with liquid hartshorn1 and this will remove black spots4 ,or boil half an ounce of pulverized hartshorn in a pint of water1 and pour it into rags1 dry them1 and use to cleanse silver4 ,polish with wash-leather4 ,to cleanse ,wall-,paper4--,wipe with a clean pillow-case on a broom1 and brush gently4 ,rub bad spots with soft bread-crumbs gently4 ,to ,purify a ,well4--,get out the water1 and then put in three or four quarts of quick-lime4 ,any well long unused should be thus cleansed4 ,how to treat ,roses and other ,plants4--,water them daily with water steeped in wood-ashes4 ,to destroy slugs1 scatter ashes over the plant at night before the dew falls1 or before a coming shower4 ,water all plants with washing-day suds1 and it makes them flourish4 ,scatter salt in gravel-walks to get out grass and weeds4 ,use old brine for this purpose4 ,use sawdust to manure plants2 also wood-ashes2 even that used to make lye is good4 ,easy ,way to keep ,grapes4--,when not dead ripe1 have them free from dampness1 take out the decayed1 and wrap each bunch in cotton1 putting only two layers in a box4 ,keep in a dry1 cool room1 where they will not freeze4 ,snow for ,eggs4--,two table-spoonfuls of snow strewed in quickly1 and baked immediately1 is equal to one egg in puddings or pan-cakes4 ,paper to keep ,preserves4--,soft paper dipped in the white of an egg is the best cover for jellies and pickles4 ,turn it over the rim4 ,to make ,butter cool in hot ,weather4--,set it on a bit of brick1 cover with a flower-pot1 and wrap a wet cloth around the pot4 ,the evaporation cools it as well as ice4 ,to stop ,cracks in ,iron4--,mix ashes and common salt and a little water1 and fill the cracks4 ,to stop ,creaking ,hinges4--,put on oil4 ,to stop ,creaking ,doors and make ,drawers slide easily4--,rub on hard soap4 ,to renovate ,black ,silk4--,wash in cold tea or coffee1 with a little sugar in them4 ,put in a little ink if very rusty4 ,drain and do not wring1 and iron on the wrong side4 ,another ,way to clean ,kid ,gloves4--,rub them lightly with benzine1 and1 as they dry1 with pearl-powder4 ,expose to the air to remove the smell4 ,to remove ,grease-,spots4--,put an ounce of powdered borax to a quart of boiling water4 ,wash with this1 and keep it corked for further use4 ,to get rid of ,rats and ,mice4--,a cat is the best remedy4 ,another is to half fill a tub with water1 and sprinkle oats and meal on the top4 ,for a while they will be deceived1 jump in1 and be drowned or caught4 ,,odds ,,and ,,ends4 ,there are certain odds and ends where every housekeeper will gain much by having a regular time to attend them4 ,let this time be the last ,saturday forenoon in every month1 or any other time more agreeable2 but let there be a regular fixed time once a month in which the housekeeper will attend to the following things3 ,first4 ,go around to every room1 drawer1 and closet in the house1 and see what is out of order1 and what needs to be done1 and make arrangements as to time and manner of doing it4 ,second4 ,examine the store-closet1 and see if there is a proper supply of all articles needed there4 ,third4 ,go to the cellar1 and see if the salted provision1 vegetables1 pickles1 vinegar1 and all other articles stored in the cellar are in proper order1 and examine all the preserves and jellies4 ,fourth4 ,examine the trunk or closet of family linen1 and see what needs to be repaired and renewed4 ,fifth4 ,see if there is a supply of dish-towels1 dish-cloths1 bags1 holders1 floor-cloths1 dust-cloths1 wrapping-paper1 twine1 lamp-wicks1 and all other articles needed in kitchen work4 ,sixth4 ,count over the spoons1 knives1 and forks1 and examine all the various household utensils1 to see what need replacing1 and what should be repaired4 ,seventh4 ,have in a box a hammer1 tacks1 pincers1 gimlets1 nails1 screws1 screw-driver1 small saw1 and two sizes of chisels for emergencies when no regular workman is at hand4 ,also be prepared to set glass4 ,every lady should be able in emergency to do such jobs herself4 ,a housekeeper who will have a regular time for attending to these particulars will find her whole family machinery moving easily and well2 but one who does not will constantly be finding something out of joint1 and an unquiet1 secret apprehension of duties left undone or forgotten1 which no other method will so effectually remove4 ,a housekeeper will often be much annoyed by the accumulation of articles not immediately needed1 that must be saved for future use4 ,the following method1 adopted by a thrifty housekeeper1 may be imitated with advantage4 ,she bought some cheap calico1 and made bags of various sizes1 and wrote the following labels with indelible ink on a bit of broad tape1 and sewed them on one side of the bags3 ,old ,linens1 ,old ,cottons1 ,old black ,silks1 ,old colored ,silks1 ,old ,stockings1 ,old colored ,woolens1 ,old ,flannels1 ,new ,linen1 ,new ,cotton1 ,new ,woolens1 ,new ,silks1 ,pieces of ,dresses1 ,pieces of ,boys' ,clothes1 etc4 ,these bags were hung around a closet1 and filled with the above articles1 and then it was known where to look for each1 and where to put each when not in use4 ,another excellent plan1 for the table1 is for a housekeeper once a month to make out a bill of fare for the four weeks to come4 ,to do this1 let her look over this book1 and find out what kind of dishes the season of the year and her own stores will enable her to provide1 and then make out a list of the dishes she will provide through the month1 so as to have an agreeable variety for breakfast1 dinners1 and suppers4 ,some systematic arrangement of this kind at regular periods will secure great comfort and enjoyment to a family1 and prevent that monotonous round so common in many families4 ,,part ,,second4 ,,chapter ,i4 ,,needful ,,science ,,and ,,training ,,for ,,the ,,family ,,state4 ,that women need as much and even more scientific and practical training for their appropriate business than men1 arises from the fact that they must perform duties quite as difficult and important1 and a much greater variety of them4 ,a man usually selects only one branch of business for a profession1 and1 after his school education1 secures an apprenticeship of years to perfect his practical skill2 and thus a success is attained which would be impossible were he to practice various trades and professions4 ,now let us notice what science and training are needed for the various and difficult duties that are demanded of woman in her ordinary relations as wife1 mother1 housekeeper1 and the mistress of servants4 ,first1 the department of a housekeeper demands some knowledge of all the arts and sciences connected with the proper construction of a family dwelling4 ,in communities destitute of intelligent artisans1 a widow1 or a woman whose husband has not time or ability to direct1 on building a house1 would need for guidance the leading principles of architecture1 pneumatics1 hydrostatics1 calorification1 and several other connected sciences1 in order to secure architectural beauty1 healthful heating and ventilation1 and the economical and convenient arrangements for labor and comfort4 ,a housekeeper properly instructed in these principles would know how to secure chimneys that will not smoke1 the most economical furnaces and stoves1 and those that will be sure to 8draw40 ,she would know how dampers and air-boxes should be placed and regulated1 how to prevent or remedy gas escapes1 leaking water-pipes1 poisonous recession of sewers1 slamming shutters1 bells that will not ring1 blinds that will not fasten1 and doors that will not lock or catch4 ,she will understand about ball-cocks1 and high and low pressure on water-pipes and boilers1 and many other mysteries which make a woman the helpless victim of plumbers and other jobbers often as blundering and ignorant as herself4 ,she would know what kind of wood-work saves labor1 how to prevent its shrinkage1 when to use paint1 and what kind is best1 and many other details of knowledge needed in circumstances to which any daughter of wealth is liable3 knowledge which could be gained with less time and labor than is now given in public schools to geometry and algebra4 ,on supposition of a yard and garden1 with young boys and domestic animals under her care1 she would need the first principles of landscape gardening1 floriculture1 horticulture1 fruit culture1 and agriculture2 also1 the fitting and furnishing of accommodations and provision for domestic animals4 ,and to gain this knowledge would demand less time than young girls often give to picking pretty flowers to pieces and saying hard names over them1 or storing them in herbariums never used4 ,and yet botany might be so taught as to be practically useful4 ,next1 in selecting furniture1 a woman so instructed would know when glue and nails are improperly used instead of the needed dovetailing and mortising4 ,she would know when drawers1 tables1 and chairs were properly made1 and when brooms1 pots1 saucepans1 and coal-scuttles would last well and do proper service4 ,she would know the best colors and materials for carpets1 curtains1 bed and house linen1 and numerous other practical details as easily learned as the construction of 8bivalves0 and 8multivalves10 and other particulars in natural history now studied1 and1 being of no practical use1 speedily forgotten4 ,next1 in the ornamentation of a house1 she will need the general principles that guide in the making or selection of pictures1 statuary1 in drawing1 painting1 music1 and all the fine arts that render a home so beautiful and attractive4 ,next comes all involved in the cleansing1 neatness1 and order of houses filled with sofas1 ottomans1 curtains1 pictures1 musical instruments1 and all the varied collection of beautiful and frail ornaments or curiosities so common4 ,every girl should be taught to know the right and the wrong way of protecting or cleansing every article1 from the rich picture-frames and frescoes to the humblest crockery and stew-pan4 ,and this would include much scientific knowledge as well as practical training4 ,next comes the selection of healthful food1 the proper care of it1 and the most economical and suitable modes of cooking4 ,here are demanded the first principles of physiology1 animal chemistry1 and domestic hygiene1 with the practical applications4 ,thus instructed1 the housekeeper will know the good or bad condition of meats1 milk1 bread1 butter1 and all groceries4 ,and a class could be taken to a market or grocery for illustration1 as easily as to a museum or the field for illustrations of mineralogy or botany4 ,all this should be done before a young girl has the heavy responsibilities of housekeeper1 wife1 mother1 and nurse4 ,the art of cookery1 in all its departments1 has received more attention than any other domestic duty in former days2 but at the present time no systematic mode is devised for training a young girl to superintend and instruct servants in this complicated duty1 on which the health and comfort of a family so much depend4 ,next1 in providing family clothing and in the care of household stuffs1 she will know how to do and to teach in the best manner plain sewing1 hemming1 darning1 mending1 and the use of a sewing-machine1 thus cultivating ingenuity1 dexterity1 and common sense in judging the best way of doing things and deciding what is worth doing and what is not4 ,she will exercise good taste and good judgment in dress for herself and family1 in the selection of materials1 in the adaptation of colors and fashion to age1 shape1 and employments1 and in the avoidance of unhealthful and absurd fashions2 and she will have such knowledge of domestic chemistry as is needed in the cleansing1 dyeing1 and preservation of household clothing and stuffs4 ,next comes all involved in the care of health4 ,this again involves the first principles of animal and domestic chemistry1 hydrostatics1 pneumatics1 caloric1 light1 electricity1 and especially hygiene and therapeutics4 ,a housekeeper instructed in these will have pure water1 pure air1 much sunlight1 beds and clothes well cleansed1 every arrangement for cleanliness and comfort1 and all that tends to prevent disease or retard its first approaches4 ,and her knowledge and skill she will transmit to the children and servants under her care1 while the dumb animals of her establishment will share in the blessings secured by her scientific knowledge and trained skill4 ,next comes the care of family expenses in all departments of economy1 and in which science and training are also demanded3 to this add the enforcement of system and order1 hospitalities to relatives1 friends1 and the homeless1 the claims of society as to calls1 social gatherings1 the sick1 the poor1 benevolent associations1 school and religious duties4 ,not the least of the onerous duties of a housekeeper is the training and government of servants of all kinds of dispositions1 habits1 nationalities1 and religions4 ,all these multiplied and diverse duties are demanded of every woman1 whether married or single1 who becomes mistress of a house4 ,the distinctive duties of wife and mother are such that both science and training are of the greatest consequence1 and a dreadful amount of suffering has resulted from want of such proper instruction4 ,one of the most important of these duties is the care of new-born infants and their mothers4 ,thousands of young infants perish and young mothers are made sufferers for life for want of science and training in the mothers and monthly nurses4 ,then the helpers in the nursery have a daily control of the safety1 health1 temper1 and morals of young children2 and a conscientious1 careful1 affectionate woman1 instructed in the care of health and remedies for sudden accidents1 is a rare treasure4 ,these arduous duties are now extensively given to the inexperienced and the ignorant4 ,it is a mournful fact that more science and care are given by professional trainers to the offspring of horses1 cows1 sheep1 and hogs1 than to the larger portion of children of the ,american people4 ,thus comes the fact that the mortality of the human offspring greatly exceeds that of the lower animals4 ,the most difficult and important duties of a woman are those of an educator in the family and the school4 ,in the nursery1 children are taught the care of their bodies1 the use of language1 the nature and properties of the world around them1 and many social and moral duties1 all before books are used4 ,then it is a mother's duty to select the school-teacher1 and so to supervise1 that health and intellectual training shall be duly secured4 ,to this add the duties of training and controlling the helpers in the nursery and kitchen1 and to a housekeeper and mother the duties of an educator stand first on the roll of responsibilities4 ,but the most weighty of all human responsibilities that rest upon every housekeeper1 whether mother or only mistress of servants1 are those which are consequent on the distinctive teachings of ,jesus ,christ2 for1 as the general rule1 it is the mistress who is the chief minister of religion in the family state4 ,and this is the age above all the past1 when all the foundations of religious faith are being undermined1 and all the most important principles of morals assailed4 ,what is the conscientious woman to do1 when the truth and authority of the ,bible1 the doctrine of immortality after death1 and even the existence of a ,god1 are attacked1 not only in newspapers and books1 but even in respectable pulpit ministries8 ,surely1 if she is to be prepared by culture1 argument1 and reflection for any of her many responsibilities1 it is for those she is to bear as the religious educator of the family state4 ,this topic will be referred to more definitely in the chapters on the ,training of ,children and ,care of ,servants1 and in a note at the close of this volume4 ,it is for want of facilities for the proper scientific training of women for these multiform duties that they are so generally not educated to be healthy1 or economical1 or industrious1 or properly qualified to be happy wives1 or to train children and servants1 or to preserve health in families and schools1 or to practice a wise economy in the various departments of the family state4 ,it is for want of such scientific training that the most important duties of the family1 being disgraced and undervalued1 are forsaken by the cultivated and refined1 and1 passing to the unskilled and vulgar1 secure neither honorable social position nor liberal rewards4 ,the poorest teacher of music1 drawing1 or ,french has higher position and reward than those who perform the most scientific1 sacred1 and difficult duties of the family state4 ,the true remedy for this state of things is to provide as liberally for the scientific training of woman for her profession as men have provided for theirs4 ,a wide-spread attempt is organizing for the establishment of institutions to cover this very ground of educating woman for the specific duties of her profession4 ,but there are many thousands who are already beyond the reach of such instruction1 and thousands of others who could never avail themselves of it2 and certain it is1 that a gathering together1 in a compact volume like the present one1 of many facts and ideas bearing upon these all-important topics1 will be of great advantage to readers1 especially in remote districts1 far from the conveniences of cities4 ,illustration ,,chapter ,,ii4 ,a ,,healthful ,,and ,,economical ,,house4 ,at the head of this chapter is a sketch of what may be properly called a ,christian house2 that is1 a house contrived for the express purpose of enabling every member of a family to labor with the hands for the common good1 and by modes at once healthful1 economical1 and tasteful4 ,illustration3 ,fig4 #g4 ,in the following drawings are presented modes of economizing time1 labor1 and expense by the close packing of conveniences4 ,by such methods1 small and economical houses can be made to secure most of the comforts and many of the refinements of large and expensive ones4 ,the cottage at the head of this chapter is projected on a plan which can be adapted to a warm or cold climate with little change4 ,by adding another story1 it would serve a large family4 ,illustration3 ,fig4 #h4 ,fig4 #g shows the ground-plan of the first floor1 the proportions being marked in the drawing4 ,the piazzas each side of the front projection have sliding-windows to the floor1 and can1 by glazed sashes1 be made greenhouses in winter4 ,in a warm climate1 piazzas can be made at the back side also4 ,the leading aim is to show how time1 labor1 and expense are saved1 not only in the building1 but in furniture and its arrangement4 ,the conservatories are appendages not necessary to housekeeping1 but useful in many ways4 ,illustration3 ,fig4 #i4 ,the entry has arched recesses behind the front doors1 7,fig4 #h17 furnished with hooks for over-clothes in both--a box for overshoes in one1 and a stand for umbrellas in the other4 ,the roof of the recess is for statuettes1 busts1 or flowers4 ,the stairs turn twice with broad steps1 making a recess at the lower landing1 where a table is set with a vase of flowers1 7,fig4 #i47 ,on one side of the recess is a closet1 arched to correspond with the arch over the stairs4 ,a bracket over the first broad stair1 with flowers or statuettes1 is visible from the entrance1 and pictures can be hung as in the drawing4 ,illustration3 ,fig4 #aj4 ,the large room on the left can be made to serve the purpose of several rooms by means of a movable screen4 ,by shifting this rolling screen from one part of the room to another1 two apartments are always available1 of any desired size within the limits of the large room4 ,one side of the screen fronts what may be used for the parlor or sitting-room2 the other side is arranged for bedroom conveniences4 ,of this1 ,fig4 #aj shows the front side2 covered first with strong canvas1 stretched and nailed on4 ,over this is pasted panel-paper1 and the upper part is made to resemble an ornamental cornice by fresco-paper4 ,pictures can be hung in the panels1 or be pasted on and varnished with white varnish4 ,to prevent the absorption of the varnish1 a wash of gum isinglass 7fish-glue7 must be applied twice4 ,fig4 #aa shows the back or inside of the movable screen1 toward the part of the room used as the bedroom4 ,on one side1 and at the top and bottom1 it has shelves with shelf-boxes1 which are cheaper and better than drawers1 and much preferred by those using them4 ,handles are cut in the front and back side1 as seen in ,fig4 #ab4 ,half an inch space must be between the box and the shelf over it1 and as much each side1 so that it can be taken out and put in easily4 ,the central part of the screen's interior is a wardrobe4 ,illustration3 ,fig4 #aa4 ,illustration3 ,fig4 #ab4 ,this screen must be so high as nearly to reach the ceiling1 in order to prevent it from overturning4 ,it is to fill the width of the room1 except two feet on each side4 ,a projecting cleat or strip1 reaching nearly to the top of the screen1 three inches wide1 is to be screwed to the front sides1 on which light frame doors are to be hung1 covered with canvas and panel-paper like the front of the screen4 ,the inside of these doors is furnished with hook for clothing1 for which the projection makes room4 ,the whole screen is to be eighteen inches deep at the top and two feet deep at the base1 giving a solid foundation4 ,it is moved on four wooden rollers1 one foot long and four inches in diameter4 ,the pivots of the rollers and the parts where there is friction must be rubbed with hard soap1 and then a child can move the whole easily4 ,a curtain is to be hung across the whole interior of the screen by rings1 on a strong wire4 ,the curtain should be in three parts1 with lead or large nails in the hems to keep it in place4 ,the wood-work must be put together with screws1 as the screen is too large to pass through a door4 ,illustration3 ,fig4 #ac4 ,illustration3 ,fig4 #ad4 ,at the end of the room1 behind the screen1 are two couches1 to be run one under the other1 as in ,fig4 #ac4 ,the upper one is made with four posts1 each three feet high and three inches square1 set on casters two inches high4 ,the frame is to be fourteen inches from the floor1 seven feet long1 two feet four inches wide1 and three inches in thickness4 ,at the head and at the foot is to be screwed a notched two-inch board1 three inches wide1 as in ,fig4 #ad4 ,the mortises are to be one inch wide and deep1 and one inch apart1 to receive slats made of ash1 oak1 or spruce1 one inch square1 placed lengthwise of the couch4 ,the slats being small1 and so near together1 and running lengthwise1 make a better spring frame than wire coils4 ,if they warp1 they can be turned4 ,they must not be fastened at the ends1 except by insertion in the notches4 ,across the posts1 and of equal height with them1 are to be screwed head and foot boards4 ,the under couch is like the upper1 except these dimensions3 posts1 nine inches high1 including casters2 frame1 six feet two inches long1 two feet four inches wide4 ,the frame should be as near the floor as possible1 resting on the casters4 ,illustration3 ,fig4 #ae4 ,the most healthful and comfortable mattress is made by a case1 open in the centre and fastened together with buttons1 as in ,fig4 #ae2 to be filled with oat straw1 which is softer than wheat or rye4 ,this can be adjusted to the figure1 and often renewed4 ,fig4 #af represents the upper couch when covered1 and the under couch put beneath it4 ,the cover-lid should match the curtain of the screen2 and the pillows1 by day1 should have a case of the same4 ,illustration3 ,fig4 #af4 ,illustration3 ,fig4 #ag4 ,fig4 #ag is an ottoman1 made as a box1 with a lid on hinges4 ,a cushion is fastened to this lid by strings at each corner1 passing through holes in the box lid and tied inside4 ,the cushion to be cut square1 with side pieces2 stuffed with hair1 and stitched through like a mattress4 ,side handles are made by cords fastened inside with knots4 ,the box must be two inches larger at the bottom than at the top1 and the lid and cushion the same size as the bottom1 to give it a tasteful shape4 ,this ottoman is set on casters1 and is a great convenience for holding articles1 while serving also as a seat4 ,the expense of the screen1 where lumber averages four dollars a hundred1 and carpenter labor three dollars a day1 would be about thirty dollars1 and the two couches about six dollars4 ,the material for covering might be cheap and yet pretty4 ,a woman with these directions1 and a son or husband who would use plane and saw1 could thus secure much additional room1 and also what amounts to two bureaus1 two large trunks1 one large wardrobe1 and a wash-stand1 for less than twenty dollars--the mere cost of materials4 ,the screen and couches can be so arranged as to have one room serve first as a large and airy sleeping-room2 then1 in the morning1 it may be used as sitting-room one side of the screen1 and breakfast-room the other2 and lastly1 through the day it can be made a large parlor on the front side1 and a sewing or retiring-room the other side4 ,the needless spaces usually devoted to kitchen1 entries1 halls1 back-stairs1 pantries1 store-rooms1 and closets1 by this method would be used in adding to the size of the large room1 so variously used by day and by night4 ,fig4 #ah is an enlarged plan of the kitchen and stove-room4 ,the chimney and stove-room are contrived to ventilate the whole house4 ,between the two rooms glazed sliding-doors1 passing each other1 serve to shut out heat and smells from the kitchen4 ,the sides of the stove-room must be lined with shelves2 those on the side by the cellar stairs1 to be one foot wide and eighteen inches apart2 on the other side1 shelves may be narrower1 eight inches wide and nine inches apart4 ,boxes with lids1 to receive stove utensils1 must be placed near the stove4 ,on these shelves1 and in the closet and boxes1 can be placed every material used for cooking1 all the table and cooking utensils1 and all the articles used in house-work1 and yet much spare room will be left4 ,the cook's galley in a steamship has every article and utensil used in cooking for two hundred persons1 in a space not larger than this stove-room1 and so arranged that with one or two steps the cook can reach all he uses4 ,in contrast to this1 in most large houses1 the table furniture1 the cooking materials and utensils1 the sink1 and the eating-room1 are at such distances apart1 that half the time and strength is employed in walking back and forth to collect and return the articles used4 ,illustration3 ,fig4 #ah4 ,fig4 #ai is an enlarged plan of the sink and cooking-form4 ,two windows make a better circulation of air in warm weather1 by having one open at top and the other at the bottom1 while the light is better adjusted for working1 in case of weak eyes4 ,illustration3 ,fig4 #ai4 ,the flour-barrel just fills the closet1 which has a door for admission1 and a lid to raise when used4 ,beside it is the form for cooking1 with a molding-board laid on it2 one side used for preparing vegetables and meat1 and the other for molding bread4 ,the sink has two pumps1 for well and for rain-water--one having a forcing power to throw water into the reservoir in the garret1 which supplies the water-closet and bath-room4 ,on the other side of the sink is the dish-drainer1 with a ledge on the edge next the sink1 to hold the dishes1 and grooves cut to let the water drain into the sink4 ,it has hinges1 so that it can either rest on the cook-form or be turned over and cover the sink4 ,under the sink are shelf-boxes placed on two shelves run into grooves1 with other grooves above and below1 so that one may move the shelves and increase or diminish the spaces between4 ,the shelf-boxes can be used for scouring-materials1 dish-towels1 and dish-cloths2 also to hold bowls for bits of butter1 fats1 etc4 ,under these two shelves is room for two pails1 and a jar for soap-grease4 ,under the cook-form are shelves and shelf-boxes for unbolted wheat1 corn-meal1 rye1 etc4 ,beneath these1 for white and brown sugar1 are wooden can-pails1 which are the best articles in which to keep these constant necessities4 ,beside them is the tin molasses-can with a tight1 movable cover1 and a cork in the spout4 ,this is much better than a jug for molasses1 and also for vinegar and oil1 being easier to clean and to handle4 ,other articles and implements for cooking can be arranged on or under the shelves at the side and front4 ,a small cooking-tray1 holding pepper1 salt1 dredging-box1 knife1 and spoon1 should stand close at hand by the stove1 7,fig4 #bj47 ,illustration3 ,fig4 #bj4 ,the articles used for setting tables are to be placed on the shelves at the front and side of the sink4 ,two tumbler-trays1 made of pasteboard1 covered with varnished fancy papers and divided by wires1 7as shown in ,fig4 #ba17 save many steps in setting and clearing table4 ,similar trays1 7,fig4 #bb17 for knives and forks and spoons1 serve the same purpose4 ,the sink should be three feet long and three inches deep1 its width matching the cook-form4 ,illustration3 ,fig4 #ba4 ,illustration3 ,fig4 #bb4 ,illustration3 ,fig4 #bc4 ,fig4 #bc is the second or attic story4 ,the main objection to attic rooms is their warmth in summer1 owing to the heated roof4 ,this is prevented by so enlarging the closets each side that their walls meet the ceiling under the garret floor1 thus excluding all or most of the roof4 ,in the bedchambers1 corner dressing-tables1 as ,fig4 #bd1 instead of projecting bureaus1 save much space for use1 and give a handsome form and finish to the room4 ,in the bath-room must be the opening to the garret1 and a step-ladder to reach it4 ,a reservoir in the garret1 supplied by a forcing-pump in the cellar or at the sink1 must be well supported by timbers1 and the plumbing must be well done1 or much annoyance will ensue4 ,illustration3 ,fig4 #bd4 ,the large chambers are to be lighted by large windows or glazed sliding-doors1 opening upon the balcony4 ,a roof can be put over the balcony and its sides inclosed by windows1 and the chamber extend into it1 and be thus much enlarged4 ,illustration3 ,fig4 #be4 ,the water-closets must have the latest improvements for safe discharge1 and there will be no trouble4 ,they will cost no more than an outdoor building1 and they relieve one from the most disagreeable house-labor4 ,a great improvement1 called earth-closets1 will probably take the place of water-closets to some extent2 though at present the water is the more convenient4 ,the method of ventilating all the chambers1 and also the cellar1 will be described in another place4 ,fig4 #be represents a shoe-bag1 that can be fastened to the side of a closet or closet-door4 ,illustration3 ,fig4 #bf4 ,fig4 #bf represents a piece-bag1 and is a very great labor and space-saving invention4 ,it is made of calico1 and fastened to the side of a closet or a door1 to hold all the bundles that are usually stowed in trunks and drawers4 ,india-rubber or elastic tape drawn into hems to hold the contents of the bag is better than tape-strings4 ,each bag should be labeled with the name of its contents1 written with indelible ink on white tape sewed on to the bag4 ,such systematic arrangement saves much time and annoyance4 ,drawers or trunks to hold these articles can not be kept so easily in good order1 and moreover1 occupy spaces saved by this contrivance4 ,illustration3 ,fig4 #bg4 ,fig4 #bg is the basement4 ,it has the floor and sides plastered1 and is lighted with glazed doors4 ,a form is raised close by the cellar stairs1 for baskets1 pails1 and tubs4 ,here1 also1 the refrigerator can be placed1 or1 what is better1 an ice-closet can be made1 as designated in the illustration4 ,the floor of the basement must be an inclined plane toward a drain1 and be plastered with water-lime4 ,the wash-tubs have plugs in the bottom to let off water1 and cocks and pipes over them bringing cold water from the reservoir in the garret and hot water from the laundry stove4 ,this saves much heavy labor of emptying tubs and carrying water4 ,the laundry closet has a stove for heating irons1 and also a kettle on top for heating water4 ,slides or clothes-frames are made to draw out to receive wet clothes1 and then run into the closet to dry4 ,this saves health as well as time and money1 and the clothes are as white as when dried outdoors4 ,the entrance to the kitchen is either through the basement or through the eating-room windows1 made to slide4 ,the wood-work of the house1 for doors1 windows1 etc41 should be oiled chestnut1 butternut1 whitewood1 and pine4 ,this is cheaper1 handsomer1 and more easy to keep clean than painted wood4 ,in ,fig4 #g are planned two conservatories1 and few understand their value in the training of the young4 ,they provide soil1 in which children1 through the winter months1 can be starting seeds and plants for their gardens and raising valuable1 tender plants4 ,every child should cultivate flowers and fruits to sell and to give away1 and thus be taught to learn the value of money1 and to practice both economy and benevolence4 ,according to the calculation of a house-carpenter1 in a place where the average price of lumber is four dollars a hundred1 and carpenter work three dollars a day1 such a house can be built for sixteen hundred dollars4 ,for those practicing the closest economy1 two small families could occupy it1 by dividing the kitchen1 and yet have room enough4 ,or one large room and the chamber over it can be left till increase of family and means require enlargement4 ,a strong horse and carry-all1 with a cow1 garden1 vineyard1 and orchard1 on a few acres1 would secure all the substantial comforts found in great establishments1 without the trouble of ill-qualified servants4 ,and if the parents and children were united in the daily labors of the house1 garden1 and fruit culture1 such thrift1 health1 and happiness would be secured as is but rarely found among the rich4 ,let us suppose a colony of cultivated and ,christian people1 having abundant wealth1 who now are living as the wealthy usually do1 emigrating to some of the beautiful ,southern uplands1 where are rocks1 hills1 valleys1 and mountains as picturesque as those of ,new-,england1 where the thermometer but rarely reaches #ij in summer1 and in winter as rarely sinks below freezing-point1 so that outdoor labor goes on all the year1 where the fertile soil is easily worked1 where rich tropical fruits and flowers abound1 where cotton and silk can be raised by children around their home1 where the produce of vineyards and orchards finds steady markets by railroads ready-made2 suppose such a colony1 with a central church and school-room1 library1 hall for sports1 and a common laundry1 7taking the most trying part of domestic labor from each house7--suppose each family to train the children to labor with the hands as a healthful and honorable duty2 suppose all this1 which is perfectly practicable1 would not the enjoyment of this life be increased1 and also abundant treasures be laid up in heaven1 by using the wealth thus economized in diffusing similar enjoyments and culture among the poor1 ignorant1 and neglected ones in desolated sections where many now are perishing for want of such ,christian example and influences8 ,,chapter ,,iii4 ,,on ,,home ,,ventilation4 ,when 8the wise woman buildeth her house10 the first consideration will be the health of the inmates4 ,the first and most indispensable requisite for health is pure air1 both by day and night4 ,if the parents of a family should daily withhold from their children a large portion of food needful to growth and health1 and every night should administer to each a small dose of poison1 it would be called murder of the most hideous character4 ,but it is probable that more than one half of this nation are doing that very thing4 ,the murderous operation is perpetrated daily and nightly1 in our parlors1 our bedrooms1 our kitchens1 our school-rooms2 and even our churches are no asylum from the barbarity4 ,nor can we escape by our railroads1 for even there the same dreadful work is going on4 ,the only palliating circumstance is the ignorance of those who commit these wholesale murders4 ,as saith the ,scripture1 8,the people do perish for lack of knowledge40 ,and it is this lack of knowledge which it is woman's special business to supply4 ,the above statements will be illustrated by some account of the manner in which the body is supplied with healthful nutriment4 ,there are two modes of nourishing the body1 one is by food and the other by air4 ,in the stomach the food is dissolved1 and the nutritious portion is absorbed by the blood1 and then is carried by blood-vessels to the lungs1 where it receives oxygen from the air we breathe4 ,this oxygen is as necessary to the nourishment of the body as the food of the stomach4 ,in a full-grown man weighing one hundred and fifty-four pounds1 one hundred and eleven pounds consists of oxygen1 obtained chiefly from the air we breathe4 ,thus the lungs feed the body with oxygen1 as really as the stomach supplies the other food required4 ,the lungs occupy the upper portion of the body from the collarbone to the lower ribs1 and between their two lobes is placed the heart4 ,illustration3 ,fig4 #bh4 ,illustration3 ,fig4 #bi4 ,illustration3 ,fig4 #cj4 ,illustration3 ,fig4 #ca4 ,fig4 #bh shows the position of the lungs1 though not the exact shape4 ,on the right hand is the exterior of one of the lobes1 and on the left hand are seen the branching tubes of the interior1 through which the air we breathe passes to the exceedingly minute air-cells of which the lungs chiefly consist4 ,fig4 #bi shows the outside of a cluster of these air-cells1 and ,fig4 #cj is the inside view4 ,the lining membrane of each air-cell is covered by a net-work of minute blood-vessels called capillaries1 which1 magnified several hundred times1 appear in the microscope as at ,fig4 #ca4 ,every air-cell has a blood-vessel that brings blood from the heart1 which meanders through its capillaries till it reaches another blood-vessel that carries it back to the heart1 as seen in ,fig4 #cb4 ,in this passage of the blood through these capillaries1 the air in the air-cell imparts its oxygen to the blood1 and receives in exchange carbonic acid and watery vapor which are expired at every breath into the atmosphere4 ,by calculating the number of air-cells in a small portion of the lungs1 under a microscope1 it is ascertained that there are no less than eighteen millions of these wonderful little purifiers and feeders of the body4 ,by their ceaseless ministries1 every grown person receives1 each day1 thirty-three hogsheads of air into the lungs to nourish and vitalize every part of the body1 and also to carry off its impurities4 ,illustration3 ,fig4 #cb4 ,but the heart has a most important agency in this operation4 ,fig4 #cc is a diagram of the heart1 which is placed between the two lobes of the lungs4 ,the right side of the heart receives the dark and impure blood1 which is loaded with carbonic acid4 ,it is brought from every point of the body by branching veins that unite in the upper and the lower vena cava1 which discharge into the right side of the heart4 ,this impure blood passes to the capillaries of the air-cells in the lungs1 where it gives off carbonic acid1 and1 taking oxygen from the air1 then returns to the left side of the heart1 from whence it is sent out through the aorta and its myriad branching arteries to every part of the body4 ,illustration3 ,fig4 #cc4 ,when the upper portion of the heart contracts1 it forces both the pure blood from the lungs1 and the impure blood from the body1 through the valves marked ,v1 ,v1 into the lower part4 ,when the lower portion contracts1 it closes the valves and forces the impure blood into the lungs on one side1 and also on the other side forces the purified blood through the aorta and arteries to all parts of the body4 ,as before stated1 the lungs consist chiefly of air-cells1 the walls of which are lined with minute blood-vessels2 and we know that in every man these air-cells number eighteen millions4 ,now every beat of the heart sends two ounces of blood into the minute1 hair-like blood-vessels1 called capillaries1 that line these air-cells1 where the air in the air-cells gives its oxygen to the blood1 and in its place receives carbonic acid4 ,this gas is then expired by the lungs into the surrounding atmosphere4 ,thus1 by this powerful little organ1 the heart1 no less than twenty-eight pounds of blood1 in a common-sized man1 is sent three times every hour through the lungs1 giving out carbonic acid and watery vapor1 and receiving the life-inspiring oxygen4 ,whether all this blood shall convey the nourishing and invigorating oxygen to every part of the body1 or return unrelieved of carbonic acid1 depends entirely on the pureness of the atmosphere that is breathed4 ,every time we think or feel1 this mental action dissolves some particles of the brain and nerves1 which pass into the blood to be thrown out of the body through the lungs and skin4 ,in like manner1 whenever we move any muscle1 some of its particles decay and pass away4 ,it is in the capillaries1 which are all over the body1 that this change takes place4 ,the blood-vessels that convey the pure blood from the heart divide into myriads of little branches that terminate in capillary vessels like those lining the air-cells of the lungs4 ,the blood meanders through these minute capillaries1 depositing the oxygen taken from the lungs and the food of the stomach1 and receiving in return the decayed matter1 which is chiefly carbonic acid4 ,this carbonic acid is formed by the union of oxygen with carbon or charcoal1 which forms a large portion of the food4 ,watery vapor is also formed in the capillaries by the union of oxygen with the hydrogen contained in the food and drink4 ,during this process in the capillaries1 the bright red blood of the arteries changes to the purple blood of the veins1 which is carried back to the heart1 to be sent to be purified in the lungs as before described4 ,a portion of the oxygen received in the lungs unites with the dissolved food sent from the stomach into the blood1 and no food can nourish the body till it has received a proper supply of oxygen in the lungs4 ,at every breath a half-pint of blood receives its needed oxygen in the lungs1 and at the same time gives out an equal amount of carbonic acid and water4 ,now this carbonic acid1 if received into the lungs undiluted by sufficient air1 is a fatal poison1 causing certain death4 ,when it is mixed with only a small portion of air1 it is a slow poison1 which imperceptibly undermines the constitution4 ,we now can understand how it is that all who live in houses where the breathing of inmates has deprived the air of oxygen1 and loaded it with carbonic acid1 may truly be said to be poisoned and starved2 poisoned with carbonic acid1 and starved for want of oxygen4 ,whenever oxygen unites with carbon to form carbonic acid1 or with hydrogen to form water1 heat is generated4 ,thus it is that a kind of combustion is constantly going on in the capillaries all over the body4 ,it is this burning of the decaying portions of the body that causes animal heat4 ,it is a process similar to that which takes place when lamps and candles are burning4 ,the oil and tallow1 which are chiefly carbon and hydrogen1 unite with the oxygen of the air and form carbonic acid and watery vapor1 producing heat during the process4 ,so in the capillaries all over the body1 the carbon and hydrogen supplied to the blood by the food unite with the oxygen gained in the lungs1 and cause the heat which is diffused all over the body4 ,the skin also performs an office similar to that of the lungs4 ,in the skin of every adult there are no less than seven million minute perspirating tubes1 each one-fourth of an inch long4 ,if all these were united in one length1 they would extend twenty-eight miles4 ,these minute tubes are lined with capillary blood-vessels1 which are constantly sending out not only carbonic acid1 but other gases and particles of decayed matter4 ,the skin and lungs together1 in one day and night1 throw out three-quarters of a pound of charcoal as carbonic acid1 besides other gases and water4 ,while the bodies of men and animals are filling the air with the poisonous carbonic acid1 and using up the life-giving oxygen1 the trees and plants are performing an exactly contrary process2 for they are absorbing carbonic acid and giving out oxygen4 ,thus1 by a wonderful arrangement of the beneficent ,creator1 a constant equilibrium is preserved4 ,what animals use is provided by vegetables1 and what vegetables require is furnished by animals2 and all goes on1 day and night1 without care or thought of man4 ,the human race in its infancy was placed in a mild and genial clime1 where each separate family dwelt in tents1 and breathed1 both day and night1 the pure air of heaven4 ,and when they became scattered abroad to colder climes1 the open fire-place secured a full supply of pure air4 ,but civilization has increased economies and conveniences far ahead of the knowledge needed by the common people for their healthful use4 ,tight sleeping-rooms1 and close1 air-tight stoves1 are now starving and poisoning more than one half of this nation4 ,it seems impossible to make people know their danger4 ,and the remedy for this is the light of knowledge and intelligence which it is woman's special mission to bestow1 as she controls and regulates the ministries of a home4 ,the poisoning process is thus exhibited in ,mrs4 ,stowe's 8,house and ,home ,papers10 and can not be recalled too often3 8,no other gift of ,god1 so precious1 so inspiring1 is treated with such utter irreverence and contempt in the calculations of us mortals as this same air of heaven4 ,a sermon on oxygen1 if we had a preacher who understood the subject1 might do more to repress sin than the most orthodox discourse to show when and how and why sin came4 ,a minister gets up in a crowded lecture-room1 where the mephitic air almost makes the candles burn blue1 and bewails the deadness of the church--the church the while1 drugged by the poisoned air1 growing sleepier and sleepier1 though they feel dreadfully wicked for being so4 8,little ,jim1 who1 fresh from his afternoon's ramble in the fields1 last evening said his prayers dutifully1 and lay down to sleep in a most ,christian frame1 this morning sits up in bed with his hair bristling with crossness1 strikes at his nurse1 and declares he won't say his prayers--that he don't want to be good4 ,the difference is1 that the child1 having slept in a close box of a room1 his brain all night fed by poison1 is in a mild state of moral insanity4 ,delicate women remark that it takes them till eleven or twelve o'clock to get up their strength in the morning4 ,query1 ,do they sleep with closed windows and doors1 and with heavy bed-curtains8 8,the houses built by our ancestors were better ventilated in certain respects than modern ones1 with all their improvements4 ,the great central chimney1 with its open fire-places in the different rooms1 created a constant current which carried off foul and vitiated air4 ,in these days1 how common is it to provide rooms with only a flue for a stove6 ,this flue is kept shut in summer1 and in winter opened only to admit a close stove1 which burns away the vital portion of the air quite as fast as the occupants breathe it away4 ,the sealing up of fire-places and introduction of air-tight stoves may1 doubtless1 be a saving of fuel2 it saves1 too1 more than that2 in thousands and thousands of cases it has saved people from all further human wants1 and put an end forever to any needs short of the six feet of narrow earth which are man's only inalienable property4 ,in other words1 since the invention of air-tight stoves1 thousands have died of slow poison4 8,it is a terrible thing to reflect upon1 that our northern winters last from ,november to ,may1 six long months1 in which many families confine themselves to one room1 of which every window-crack has been carefully calked to make it air-tight1 where an air-tight stove keeps the atmosphere at a temperature between eighty and ninety2 and the inmates1 sitting there with all their winter clothes on1 become enervated both by the heat and by the poisoned air1 for which there is no escape but the occasional opening of a door4 8,it is no wonder that the first result of all this is such a delicacy of skin and lungs that about half the inmates are obliged to give up going into the open air during the six cold months1 because they invariably catch cold if they do so4 ,it is no wonder that the cold caught about the first of ,december has by the first of ,march become a fixed consumption1 and that the opening of the spring1 which ought to bring life and health1 in so many cases brings death4 8,we hear of the lean condition in which the poor bears emerge from their six months' wintering1 during which they subsist on the fat which they have acquired the previous summer4 ,even so1 in our long winters1 multitudes of delicate people subsist on the daily waning strength which they acquired in the season when windows and doors were open1 and fresh air was a constant luxury4 ,no wonder we hear of spring fever and spring biliousness1 and have thousands of nostrums for clearing the blood in the spring4 ,all these things are the pantings and palpitations of a system run down under slow poison1 unable to get a step farther4 8,better1 far better1 the old houses of the olden time1 with their great roaring fires1 and their bedrooms where the snow came in and the wintry winds whistled4 ,then1 to be sure1 you froze your back while you burned your face1 your water froze nightly in your pitcher1 your breath congealed in ice-wreaths on the blankets1 and you could write your name on the pretty snow-wreath that had sifted in through the window-cracks4 ,but you woke full of life and vigor1 you looked out into the whirling snow-storms without a shiver1 and thought nothing of plunging through drifts as high as your head on your daily way to school4 ,you jingled in sleighs1 you snow-balled1 you lived in snow like a snow-bird1 and your blood coursed and tingled1 in full tide of good1 merry1 real life1 through your veins--none of the slow-creeping1 black blood which clogs the brain and lies like a weight on the vital wheels60 ,it is ascertained by experiments that breathing bad air tends so to reduce all the processes of the body1 that less oxygen is demanded and less carbonic acid sent out4 ,this1 of course1 lessens the vitality and weakens the constitution2 and it accounts for the fact that a person of full health1 accustomed to pure air1 suffers from bad air far more than those who are accustomed to it4 ,the body of strong and healthy persons demands more oxygen1 and throws off more carbonic acid1 and is distressed when the supply fails4 ,but the one reduced by bad air feels little inconvenience1 because all the functions of life are so slow that less oxygen is needed1 and less carbonic acid thrown out4 ,and the sensibilities being deadened1 the evil is not felt4 ,this provision of nature prolongs many lives1 though it turns vigorous constitutions into feeble ones4 ,were it not for this change in the constitution1 thousands in badly ventilated rooms and houses would come to a speedy death4 ,one of the results of unventilated rooms is scrofula4 ,a distinguished ,french physician1 ,m4 ,baudeloque1 states that 8,the repeated respiration of the same atmosphere is the cause of scrofula4 ,if there be entirely pure air1 there may be bad food1 bad clothing1 and want of personal cleanliness1 but scrofulous disease will not exist4 ,this disease never attacks persons who pass their lives in the open air1 and always manifests itself when they abide in air which is unrenewed40 ,this writer illustrates this by the history of a ,french village where the inhabitants all slept in close1 unventilated houses4 ,nearly all were seized with scrofula1 and many families became wholly extinct1 their last members dying 8rotten with scrofula40 ,a fire destroyed a large part of this village4 ,houses were then built to secure pure air1 and scrofula disappeared from the part thus rebuilt4 ,we are informed by medical writers that defective ventilation is one great cause of diseased joints1 as well as of diseases of the eyes1 ears1 and skin4 ,foul air is the leading cause of tubercular and scrofulous consumption1 so very common in our country4 ,dr4 ,guy1 in his examination before public health commissioners in ,great ,britain1 says3 8,deficient ventilation ,i believe to be more fatal than all other causes put together40 ,he states that consumption is twice as common among tradesmen as among the gentry1 owing to the bad ventilation of their stores and dwellings4 ,says ,dr4 ,dio ,lewis1 whose labors in the cause of health are well known3 8,as a medical man ,i have visited thousands of sick-rooms1 and have not found in one in a hundred of them a pure atmosphere4 ,i have often returned from church doubting whether ,i had not committed a sin in exposing myself so long to its poisonous air4 ,there are in our great cities churches costing fifty thousand dollars1 in the construction of which not fifty cents were expended in providing means for ventilation4 ,ten thousand dollars for ornament1 but not ten cents for pure air6 8,unventilated parlors1 with gas-burners1 7each consuming as much oxygen as several men17 made as tight as possible1 and a party of ladies and gentlemen spending half the night in them6 ,in #ahfa1 ,i visited a legislative hall1 the legislature being in session4 ,i remained half an hour in the most impure air ,i ever breathed4 ,our school-houses are1 some of them1 so vile in this respect1 that ,i would prefer to have my son remain in utter ignorance of books rather than to breathe1 six hours every day1 such a poisonous atmosphere4 ,theatres and concert-rooms are so foul that only reckless people continue to visit them4 ,twelve hours in a railway-car exhausts one1 not by the journeying1 but because of the devitalized air4 ,while crossing the ocean in a ,cunard steamer1 ,i was amazed that men who knew enough to construct such ships did not know enough to furnish air to the passengers4 ,the distress of sea-sickness is greatly intensified by the sickening air of the ship4 ,were carbonic acid only black1 what a contrast there would be between our hotels in their elaborate ornament6 8,some time since ,i visited an establishment where one hundred and fifty girls1 in a single room1 were engaged in needle-work4 ,pale-faced1 and with low vitality and feeble circulation1 they were unconscious that they were breathing air that at once produced in me dizziness and a sense of suffocation4 ,if ,i had remained a week with them1 ,i should1 by reduced vitality1 have become unconscious of the vileness of the air60 ,there is a prevailing prejudice against night air as unhealthful to be admitted into sleeping-rooms1 which is owing wholly to sheer ignorance4 ,in the night every body necessarily breathes night air and no other4 ,when admitted from without into a sleeping-room1 it is colder1 and therefore heavier1 than the air within1 so it sinks to the bottom of the room and forces out an equal quantity of the impure air1 warmed and vitiated by passing through the lungs of inmates4 ,thus the question is1 ,shall we shut up a chamber and breathe night air vitiated with carbonic acid or night air that is pure8 ,the only real difficulty about night air is1 that usually it is damper1 and therefore colder and more likely to chill4 ,this is easily remedied by sufficient bed-clothing4 ,one other very prevalent mistake is found even in books written by learned men4 ,it is often thought that carbonic acid1 being heavier than common air1 sinks to the floor of sleeping-rooms1 so that the low trundle-beds for children should not be used4 ,this is all a mistake2 for1 as a fact1 in close sleeping-rooms the purest air is below and the most impure above4 ,it is true that carbonic acid is heavier than common air1 when pure2 but this it rarely is except in chemical experiments4 ,it is the property of all gases1 as well as of the two 7oxygen and nitrogen7 composing the atmosphere1 that when brought together they always are entirely mixed1 each being equally diffused4 ,thus the carbonic acid from the skin and lungs1 being warmed in the body1 rises1 as does the common air1 with which it mixes1 toward the top of a room2 so that usually there is more carbonic acid at the top than at the bottom of a room4#a ,both common air and carbonic acid expand and become lighter in the same proportions2 that is1 for every degree of added heat they expand at the rate of #a_/dhj of their bulk4 #a ,professor ,brewer1 of the ,yale ,scientific ,school1 says3 8,as a fact1 often demonstrated by analysis1 there is generally more carbonic acid near the ceiling than near the floor40 ,here1 let it be remembered1 that in ill-ventilated rooms the carbonic acid is not the only cause of disease4 ,experiments seem to prove that other matter thrown out of the body1 through the lungs and skin1 is as truly excrement and in a state of decay as that ejected from the bowels1 and as poisonous to the animal system4 ,carbonic acid has no odor2 but we are warned by the disagreeable effluvia of close sleeping-rooms of the other poison thus thrown into the air from the skin and lungs4 ,there is one provision of nature that is little understood1 which saves the lives of thousands living in unventilated houses2 and that is1 the passage of pure air inward and impure air outward through the pores of bricks1 wood1 stone1 and mortar4 ,were such dwellings changed to tin1 which is not thus porous1 in less than a week thousands and tens of thousands would be in danger of perishing by suffocation4 ,there are some recent scientific discoveries that relate to impure air which may properly be introduced here4 ,it is shown by the microscope that fermentation is a process which generates extremely minute plants1 that gradually increase till the whole mass is pervaded by this vegetation4 ,the microscope also has revealed the fact that1 in certain diseases1 these microscopic plants are generated in the blood and other fluids of the body1 in a mode similar to the ordinary process of fermentation4 ,and1 what is very curious1 each of these peculiar diseases generates diverse kinds of plants4 ,thus1 in the typhoid fever1 the microscope reveals in the fluids of the patient a plant that resembles in form some kinds of sea-weed4 ,in chills and fever1 the microscopic plant has another form1 and in small-pox still another4 ,a work has recently been published in ,europe1 in which representations of these various microscopic plants generated in the fluids of the diseased persons are exhibited1 enlarged several hundred times by the microscope4 ,all diseases that exhibit these microscopic plants are classed together1 and are called ,zymotic1 from a ,greek word signifying to ferment4 ,it is now regarded as probable that most of these diseases are generated by the microscopic plants which float in an impure or miasmatic atmosphere1 and are taken into the blood by breathing4 ,recent scientific investigations in ,great ,britain and other countries prove that the power of resisting these diseases depends upon the purity of the air which has been habitually inspired4 ,the human body gradually accommodates itself to unhealthful circumstances1 so that people can live a long time in bad air4 ,but the 8reserve power0 of the body--that is1 the power of resisting disease--is under such circumstances gradually destroyed1 and then an epidemic easily sweeps away those thus enfeebled4 ,the plague of ,london1 that destroyed thousands every day1 came immediately after a long period of damp1 warm days1 when there was no wind to carry off the miasma thus generated2 while the people1 by long breathing of bad air1 were all prepared1 from having sunk into a low vitality1 to fall before the pestilence4 ,multitudes of public documents show that the fatality of epidemics is always proportioned to the degree in which impure air has previously been respired4 ,sickness and death are therefore regulated by the degree in which air is kept pure1 especially in case of diseases in which medical treatment is most uncertain1 as in cholera and malignant fevers4 ,investigations made by governmental authority1 and by boards of health in this country and in ,great ,britain1 prove that zymotic diseases ordinarily result from impure air generated by vegetable or animal decay1 and that in almost all cases they can be prevented by keeping the air pure4 ,the decayed animal matter sent off from the skin and lungs in a close1 unventilated bedroom is one thing that generates these zymotic diseases4 ,the decay of animal and vegetable matter in cellars1 sinks1 drains1 and marshy districts is another cause2 and the decayed vegetable matter thrown up by plowing up of decayed vegetable matter in the rich soil in new countries is another4 ,in the investigations made in certain parts of ,great ,britain1 it appeared that in districts where the air is pure the deaths average eleven in one thousand each year2 while in localities most exposed to impure miasma the mortality was forty-five in every thousand4 ,at this rate1 thirty-four persons in every thousand died from poisoned air1 who would have preserved health and life by well-ventilated homes in a pure atmosphere4 ,and1 out of all who died1 the proportion who owed their deaths to foul air was more than three-fourths4 ,similar facts have been obtained by boards of health in our own country4 ,mr4 ,lewis ,leeds gives statistics showing that in ,philadelphia1 by improved modes of ventilation and other sanitary methods1 there was a saving of three thousand two hundred and thirty-seven lives in two years2 and a saving of three-fourths of a million of dollars1 which would pay the whole expense of the public schools4 ,philadelphia being previously an unusually cleanly and well-ventilated city1 what would be the saving of life1 health1 and wealth were such a city as ,new ,york perfectly cleansed and ventilated8 ,,chapter ,,iv4 ,,on ,,warming ,a ,,home4 ,the laws that regulate the generation1 diffusion1 and preservation of heat as yet are a sealed mystery to thousands of young women who imagine they are completing a suitable education in courses of instruction from which most that is practical in future domestic life is wholly excluded4 ,we therefore give a brief outline of some of the leading scientific principles which every housekeeper should understand and employ1 in order to perform successfully one of her most important duties4 ,concerning the essential nature of heat1 and its intimate relations with the other great natural forces1 light1 electricity1 etc41 we shall not attempt to treat1 but shall1 for practical purposes1 assume it to be a separate and independent force4 ,heat or caloric1 then1 has certain powers or principles4 ,let us consider them3 ,first1 we find ,conduction1 by which heat passes from one particle to another next to it2 as when one end of a poker is warmed by placing the other end in the fire4 ,the bodies which allow this power free course are called conductors1 and those which do not are named non-conductors4 ,metals are good conductors2 feathers1 wool1 and furs are poor conductors2 and water1 air1 and gases are non-conductors4 ,another principle of heat is ,convection1 by which water1 air1 and gases are warmed4 ,this is1 literally1 the process of conveying heat from one portion of a fluid body to another by currents resulting from changes of temperature4 ,it is secured by bringing one portion of a liquid or gas into contact with a heated surface1 and thus it becomes lighter and expanded in volume4 ,in consequence1 the cooler and heavier particles above pressing downward1 the lighter ones rise upward4 ,thus a constant motion of currents and interchange of particles is produced1 until1 as in a vessel of water1 the whole body comes to an equal temperature4 ,air is heated in the same way4 ,in case of a hot stove1 the air that touches it is heated1 becomes lighter1 and rises1 giving place to cooler and heavier particles1 which1 when heated1 also ascend4 ,it is owing to this process that the air of a room is warmest at the top and coolest at the bottom4 ,it is owing to this principle1 also1 that water and air can not be heated by fire from above4 ,for the particles of these bodies1 being non-conductors1 do not impart heat to each other2 and when the warmest are at the top1 they can not take the place of cooler and heavier ones below4 ,another principle of heat 7which it shares with light7 is ,radiation1 by which all things send out heat to surrounding cooler bodies4 ,some bodies will absorb radiated heat1 others will reflect it1 and others allow it to pass through them without either absorbing or reflecting4 ,thus1 black and rough substances absorb heat1 7or light17 colored and smooth articles reflect it1 while air allows it to pass through without either absorbing or reflecting4 ,it is owing to this that rough and black vessels boil water sooner than smooth and light-colored ones4 ,another principle is ,reflection1 by which heat radiated to a surface is turned back from it when not absorbed or allowed to pass through2 just as a ball rebounds from a wall2 just as sound is thrown back from a hill1 making echo2 just as rays of light are reflected from a mirror4 ,there is no department of science1 as applied to practical matters1 which has so often baffled experimenters as the healthful mode of warming and ventilating houses4 ,the ,british nation spent over a million on the ,house of ,parliament for this end1 and failed4 ,our own ,government has spent half a million on the ,capitol1 with worse failure2 and now it is proposed to spend a million more4 ,the reason is1 that the old open fire-place has been supplanted by less expensive modes of heating1 destructive to health2 and science has but just begun experiments to secure a remedy for the evil4 ,the open fire warms the person1 the walls1 the floors1 and the furniture by radiation1 and these1 together with the fire1 warm the air by convection2 for the air resting on the heated surfaces is warmed by convection1 rises and gives place to cooler particles1 causing a constant heating of its particles by movement4 ,thus1 in a room with an open fire1 the person is warmed in part by radiation from the fire and the surrounding walls and furniture1 and in part by the warm air surrounding the body4 ,in regard to the warmth of air1 the thermometer is not an exact index of its temperature4 ,for all bodies are constantly radiating their heat to cooler adjacent surfaces until all come to the same temperature4 ,this being so1 the thermometer is radiating its heat to walls and surrounding objects1 in addition to what is subtracted by the air that surrounds it1 and thus the air is really several degrees warmer than the thermometer indicates4 ,a room at #gj by the thermometer is usually filled with air five or more degrees warmer than this4 ,now1 the cold air is denser than warm1 and therefore contains more oxygen4 ,consequently1 the cooler the air inspired1 the larger the supply of oxygen and of the vitality and vigor which it imparts4 ,thus1 the great problem for economy of health is to warm the person as much as possible by radiated heat1 and supply the lungs with cool air4 ,for when we breathe air at from #af to #bj1 we take double the amount of oxygen that we do when we inhale it at #hj to #ij1 and consequently can do a far greater amount of muscle and brain work4 ,warming by an open fire is nearest to the natural mode of the ,creator1 who heats the earth and its furniture by the great central fire of heaven1 and sends cool breezes for our lungs4 ,but open fires involve great destruction of fuel and expenditure of money1 and in consequence economic methods have been introduced1 to the great destruction of health and life4 ,whenever a family-room is heated by an open fire1 it is duly ventilated1 as the impure air is constantly passing off through the heated chimney1 while1 to supply the vacated space1 the pure air presses in through the cracks of doors1 windows1 and floors4 ,no such supply is gained for rooms warmed by stoves4 ,and yet1 from mistaken motives of economy1 as well as from ignorance of the resulting evils1 multitudes of householders are thus destroying health and shortening life1 especially in regard to women and children who spend most of their time within doors4 ,this is especially the case where air-tight stoves are used4 ,a common mode of warming is by heated air from a furnace4 ,the chief objection to this is the loss of moisture and of all radiated heat1 and the consequent necessity of breathing air which is debilitating1 both from its heat and also from being usually deprived of the requisite moisture provided by the ,creator in all outdoor air4 ,another objection is the fact that it is important to health to preserve an equal circulation of the blood1 and the greatest impediment to this is a mode of heating which keeps the head in warmer air than the feet4 ,this is especially deleterious in an age and country where active brains are constantly drawing blood from the extremities to the head4 ,all furnace-heated rooms have coldest air at the feet1 and warmest around the head4 ,what follows illustrates the principles on which several modes of ventilation are practiced4 ,it is the common property of both air and water to expand1 become lighter and rise1 just in proportion as they are heated2 and therefore it is the invariable law that cool air sinks1 thus replacing the warmer air below4 ,thus1 whenever cool air enters a warm room1 it sinks downward and takes the place of an equal amount of the warmer air1 which is constantly tending upward and outward4 ,this principle of all fluids is illustrated by the following experiment3 ,take a glass jar about a foot high and three inches in diameter1 and with a wire to aid in placing it aright1 sink a small bit of lighted candle so as to stand in the centre at the bottom4 7,fig4 #cd47 ,the candle will heat the air of the jar1 which will rise a little on one side1 while the colder air without will begin falling on the other side4 ,these two currents will so conflict as finally to cease1 and then the candle1 having no supply of oxygen from fresh air1 will begin to go out4 ,insert a bit of stiff paper so as to divide the mouth of the jar1 and instantly the cold and warm air are not in conflict as before1 because a current is formed each side of the paper2 the cold air descending on one side and the warm air ascending the other side1 as indicated by the arrows4 ,as long as the paper remains1 the candle will burn1 and as soon as it is removed1 it will begin to go out1 and can be restored by again inserting the paper4 ,illustration3 ,fig4 #cd4 ,illustration3 ,fig4 #ce4 ,this illustrates the mode by which coal-mines are ventilated when filled with carbonic acid4 ,a shaft divided into two passages1 7,figure #ce17 is let down into the mine1 where the air is warmer than the outside air4 ,immediately the colder air outside presses down into the mine1 through the passage which is highest1 being admitted by the escape of an equal quantity of the warmer air1 which rises through the lower passage of the shaft1 this being the first available opening for it to rise through4 ,a current is thus created1 which continues as long as the inside air is warmer than that without the mine1 and no longer4 ,sometimes a fire is kindled in the mine1 in order to continue or increase the warmth1 and consequent upward current of its air4 ,it is on this plan that many school-houses and manufactories have been ventilated4 ,its grand defect is1 that it fails altogether when the air outside the house is at the same temperature as that within4 ,this illustrates one of the cases where a 8wise woman that buildeth her house0 is greatly needed4 ,for1 owing to the ignorance of architects1 house-builders1 and men in general1 they have been building school-houses1 dwelling-houses1 churches1 and colleges1 with the most absurd and senseless contrivances for ventilation1 and all from not applying this principle of science4 ,on this point1 ,professor ,brewer1 of the ,scientific ,school of ,yale ,college1 writes thus3 8,i have been in public buildings1 7,i have one in mind now1 filled with dormitories17 which cost half a million1 where they attempted to ventilate every room by a single flue1 long and narrow1 built into partition walls1 and extending up into the capacious garret of the fifth story4 ,every room in the building had one such flue1 with an opening into it at the floor and at the ceiling4 ,it is needless to say that the whole concern was entirely useless4 ,had these flues been of proper proportions1 and properly divided1 the desired ventilation would have been secured40 ,and this piece of ignorant folly was perpetrated in the midst of learned professors1 teaching the laws of fluids and the laws of health6 ,in a cold climate and wintry weather1 the grand impediment to ventilating rooms by opening doors or windows is the dangerous currents thus produced1 which are so injurious to the delicate ones that for their sake it can not be done4 ,then1 also1 as a matter of economy1 the poor can not afford to practice a method which carries off the heat generated by their stinted store of fuel4 ,even in a warm season and climate1 there are frequent periods when the air without is damp and chilly1 and yet at nearly the same temperature as that in the house4 ,at such times even the opening of windows often has little effect in emptying a room of vitiated air4 ,the most successful mode of ventilating a house is by creating a current of warm air in a flue1 into which an opening is made at both the top and the bottom of a room1 to carry off the impure air1 while a similar opening to admit outside air is made at the opposite side of the room4 ,this is the mode employed in chemical laboratories for removing smells and injurious gases4 ,these statements give some idea of the evils to be remedied4 ,but the most difficult point is how to secure the remedy2 for often the attempt to secure pure air by one class of persons brings chills1 colds1 and disease on another class1 from mere ignorance or mismanagement4 ,to illustrate this1 it must be borne in mind that those who live in warm1 close1 and unventilated rooms are much more liable to take cold from exposure to draughts and cold air than those of vigorous vitality accustomed to breathe pure air4 ,thus the strong and healthy husband1 feeling the want of pure air in the night1 and knowing its importance1 keeps windows open1 and makes such draughts that the wife1 who lives all day in a close room and thus is low in vitality1 can not bear the change1 has colds1 and sometimes perishes a victim to wrong modes of ventilation4 ,so1 even in health-establishments1 the patients will pass most of their days and nights in badly-ventilated rooms4 ,but at times the physician1 or some earnest patient1 insists on a mode of ventilation that brings more evil than good to the delicate inmates4 ,the grand art of ventilating houses is by some method that will empty rooms of the vitiated air and bring in a supply of pure air by small and imperceptible currents4 ,but this important duty of a ,christian woman is one that demands more science1 care1 and attention than almost any other2 and yet1 to prepare her for this duty has never been any part of female education4 ,young women are taught to draw mathematical diagrams and to solve astronomical problems2 but few1 if any1 of them are taught to solve the problem of a house constructed to secure pure and moist air by day and night for all its inmates by safe methods4 ,we have seen the process through which the air is rendered unhealthful by close rooms and want of ventilation4 ,every person inspires air about twenty times each minute1 using half a pint each time4 ,at this rate1 every pair of lungs vitiates one hogshead of air every hour4 ,the membrane that lines the multitudinous air-cells of the lungs in which the capillaries are1 should it be united in one sheet1 would cover the floor of a room twelve feet square4 ,every breath brings a surface of air in contact with this extent of capillaries1 by which the air inspired gives up most of its oxygen and receives carbonic acid in its stead4 ,these facts furnish a guide for the proper ventilation of rooms4 ,just in proportion to the number of persons in a room or a house should be the amount of air brought in and carried out by arrangements for ventilation4 ,but how rarely is this rule regarded in building houses or in the care of families by housekeepers6 ,as a guide to proportioning the air admitted and discharged to the number of persons1 we have the following calculation3 ,on an average1 every adult vitiates about half a pint of air at each inspiration1 and inspires twenty times a minute4 ,this would amount to one hogshead of air vitiated every hour by every grown person4 ,to keep the air pure1 this amount should enter and be carried out every hour for each person4 ,if1 then1 ten persons assemble in a dining-room1 ten hogsheads of air should enter and ten be discharged each hour4 ,by the same rule1 a gathering of five hundred persons demands the entrance and discharge of five hundred hogsheads of air every hour1 and a thousand persons require a thousand hogsheads of air every hour4 ,therefore in calculating the size of registers and conductors1 we must have reference to the number of persons who are to abide in a dwelling2 while for rooms or halls intended for large gatherings a far greater allowance must be made4 ,the most successful arrangement for both warming and ventilation1 is that employed by ,lewis ,leeds to ventilate the military hospitals1 and also the treasury building at ,washington4 ,it is modeled strictly after the mode adopted by the ,creator in warming and ventilating the earth1 the home of his great earthly family4 ,it aims to have a passage of pure air through every room1 as the breezes pass over the hills1 and to have a method of warming chiefly by radiation1 as the earth is warmed by the sun4 ,in addition to this1 the air is to be provided with moisture1 as it is supplied outdoors by exhalations from the earth and its trees and plants4 ,the mode of accomplishing this is by placing coils of steam1 or hot-water pipes1 under windows1 which warm the parlor walls and furniture1 partly by radiation1 and partly by the air warmed on the heated surfaces of the coils4 ,at the same time1 by regulating registers1 or by simply opening the lower part of the window1 the pure air1 guarded from immediate entrance into the room1 is admitted directly upon the coils1 so that it is partially warmed before it spreads through the room2 and thus cold draughts are prevented4 ,then the vitiated air is drawn off through registers both at the top and bottom of the room1 opening into a heated exhausting-flue1 through which the constantly ascending current of warm air carries it off4 ,these heated coils are often used for warming houses without any arrangement for carrying off the vitiated air1 when1 of course1 their usefulness is gone4 ,the moisture may be supplied by a broad vessel placed on or close to the heated coils1 giving a large surface for evaporation4 ,when rooms are warmed chiefly by radiated heat1 the air can be borne much cooler than in rooms warmed by hot-air furnaces1 just as a person in the radiating sun can bear much cooler air than in the shade4 ,a time will come when walls and floors will be contrived to radiate heat instead of absorbing it from the occupants of houses1 as is generally the case at the present time1 and then all can breathe pure and cool air4 ,we are now prepared to examine more in detail the modes of warming and ventilation employed in the dwellings planned for this work4 ,in doing this1 it should be remembered that the aim is not to give plans of houses to suit the architectural taste or the domestic convenience of persons who intend to keep several servants1 and care little whether they breathe pure or bad air1 nor of persons who do not wish to educate their children to manual industry or to habits of close economy4 ,on the contrary1 the aim is1 first1 to secure a house in which every room shall be perfectly ventilated both day and night1 and that too without the watchful care and constant attention and intelligence needful in houses not provided with a proper and successful mode of ventilation4 ,the next aim is1 to arrange the conveniences of domestic labor so as to save time1 and also to render such work less repulsive than it is made by common methods1 so that children can be trained to love house-work4 ,and lastly1 economy of expense in house-building is sought4 ,these things should be borne in mind in examining the plans of this work4 ,in the dwelling-house1 chap1 ii41 part ii41 ,fig4 #g1 a cast-iron pipe is made in sections1 which are to be united1 and the whole fastened at top and bottom in the centre of the warm-air flue by ears extending to the bricks1 and fastened when the flue is in process of building4 ,projecting openings to receive the pipes of the furnace1 the laundry stove1 and two stoves in each story1 should be provided in this cast-iron pipe1 which must be closed when not in use4 ,a large opening is to be made into the warm-air flue1 and through this the kitchen stove-pipe is to pass1 and be joined to the cast-iron chimney-pipe4 ,thus the smoke of the kitchen stove will warm the iron chimney-pipe1 and this will warm the air of the flue1 causing a current upward1 and this current will draw the heat and smells of cooking out of the kitchen into the opening of the warm-air flue4 ,every room surrounding the chimney has an opening at the top and bottom into the warm-air flue for ventilation1 as also have the bath-room and water-closets4 ,the pure air for rooms on the ground-floor is to be introduced by a wooden conductor one foot square1 running under the floor from the front door to the stove-room1 with cross branches to the two large rooms4 ,the pure air passes through this1 protected outside by wire netting1 and delivered inside through registers in each room1 as indicated in ,fig4 #g4 ,in case open ,franklin stoves are used in the large rooms1 the pure air from the conductor should enter behind them1 and thus be partially warmed4 ,the vitiated air is carried off at the bottom of the room through the open stoves1 and also at the top by a register opening into a conductor to the exhausting warm-air shaft1 which1 it will be remembered1 is the square chimney1 containing the iron pipe which receives the kitchen stove-pipe4 ,the stove-room receives pure air from the conductor1 and sends off impure air and the smells of cooking by a register opening directly into the exhausting shaft2 while its hot air and smoke1 passing through the iron pipe1 heat the air of the shaft1 and produce the exhausting current4 ,the large chambers on the second floor 7,fig4 #ah7 have pure air conducted from the stove-room through registers that can be closed if the heat or smells of cooking are unpleasant4 ,the air in the stove-room will always be moist from the water of the stove boiler4 ,the small chambers have pure air admitted from windows sunk at top half an inch2 and the warm1 vitiated air is conducted by a register in the ceiling which opens into a conductor to the exhausting warm-air shaft at the centre of the house1 as shown in ,fig4 #bc4 ,the basement or cellar is ventilated by an opening into the exhausting air-shaft1 to remove impure air1 and a small opening over each glazed door to admit pure air4 ,the doors open out into a 8well10 or recess1 excavated in the earth before the cellar1 for the admission of light and air1 neatly bricked up and whitewashed4 ,the doors are to be made entirely of strong1 thick glass sashes1 and this will give light enough for laundry work--the tubs and ironing-table being placed closed to the glazed door4 ,the floor must be plastered with water-lime1 and the walls and ceiling be whitewashed1 which will add reflected light to the room4 ,there will thus be no need of other windows1 and the house need not be raised above the ground4 ,several cottages have been built thus1 so that the ground-floors and conservatories are nearly on the same level2 and all agree that they are pleasanter than when raised higher4 ,when a window in any room is sunk at the top1 it should have a narrow shelf in front inclined to the opening1 so as to keep out the rain4 ,in small chambers for one person1 an inch opening is sufficient1 and in larger rooms for two persons a two-inch opening is needed4 ,the openings into the exhausting-air flue should vary from eight inches to twelve inches square1 or more1 according to the number of persons who are to sleep in the room4 ,the time when ventilation is most difficult is the medium weather in spring and fall1 when the air1 though damp1 is similar in temperature outside and in4 ,then the warm-air flue is indispensable to proper ventilation4 ,this is especially needed in a room used for school or church purposes4 ,every room should have its air regulated not only as to its warmth and purity1 but also as to its supply of moisture2 and for this purpose will be found very convenient the instrument called the hygrodeik1#b which shows at once the temperature and the moisture4 #b ,it is manufactured by ,n4 ,m4 ,lowe1 ,boston1 and sold by him and ,j4 ,queen ,co41 ,philadelphia4 ,the preceding remarks illustrate the advantages of the cottage plan in respect to healthful ventilation4 ,the economy of the mode of warming next demands attention4 ,in the first place1 it should be noted that the chimney being at the centre of the house1 no heat is lost by its radiation through outside walls into open air1 as is the case with all fire-places and grates that have their backs and flues joined to an outside wall4 ,in this plan all the radiated heat from the stove serves to warm the walls of adjacent rooms in cold weather2 while in the warm season the non-conducting summer casings of the stove described in the next chapter send all the heat either into the exhausting warm-air shaft or into the central cast-iron pipe4 ,in addition1 the sliding doors of the stove-room 7which should be only six feet high1 meeting the partition coming from the ceiling71 can be opened in cool days1 and then the heat from the stove would temper the rooms each side of the kitchen4 ,in hot weather they could be kept closed1 except when the stove is used1 and then opened only for a short time4 ,the ,franklin stoves in the large room would give the radiating warmth and cheerful blaze of an open fire1 while radiating heat also from all their surfaces4 ,in cold weather the air of the larger chambers could be tempered by registers admitting warm air from the stove-room1 which would always be sufficiently moistened by evaporation from the stationary boiler4 ,the conservatories in winter1 protected from frost by double sashes1 would contribute agreeable moisture to the larger rooms4 ,in case the size of a family required more rooms1 another story could be ventilated and warmed by the same mode1 with little additional expense4 ,we will next notice the economy of time1 labor1 and expense secured by this cottage plan4 ,the laundry work being done in the basement1 all the cooking1 dish-washing1 etc41 can be done in the kitchen and stove-room on the ground-floor4 ,but in case a larger kitchen is needed1 the lounges can be put in the front part of the large room1 and the movable screen placed so as to give a work-room adjacent to the kitchen1 and the front side of the same be used for the eating-room4 ,where the movable screen is used1 the floor should be oiled wood4 ,a square piece of carpet can be put in the centre of the front part of the room1 to keep the feet warm when sitting around the table1 and small rugs can be placed before the lounges or other sitting-places1 for the same purpose4 ,most cottages are so divided by entries1 stairs1 closets1 etc41 that there can be no large rooms4 ,but in this plan1 by the use of the movable screen1 two fine large rooms can be secured whenever the family work is over1 while the conveniences for work will very much lessen the time required4 ,in certain cases1 where the closest economy is needful1 two small families can occupy the cottage1 by having a movable screen in both rooms1 and using the kitchen in common1 or divide it and have two smaller stoves4 ,each kitchen will then have a window1 and as much room as is given to the kitchen in great steamers that provide for several hundred4 ,whoever plans a house with a view to economy must arrange rooms around a central chimney1 and avoid all projecting appendages4 ,dormer-windows are far more expensive than common ones1 and are less pleasant4 ,every addition projecting from a main building greatly increases expense of building1 and still more of warming and ventilating4 ,it should be introduced1 as one school exercise in every female seminary1 to plan houses with reference to economy of time1 labor1 and expense1 and also with reference to good architectural taste2 and the teacher should be qualified to point out faults and give the instruction needed to prevent such mistakes in practical life4 ,every girl should be trained to be 8a wise woman0 that 8buildeth her house0 aright4 ,there is but one mode of ventilation yet tried that will1 at all seasons of the year and all hours of the day and night1 secure pure air without dangerous draughts1 and that is by an exhausting warm-air flue4 ,this is always secured by an open fire-place1 so long as its chimney is kept warm by any fire4 ,and in many cases1 a fire-place with a flue of a certain dimension and height will secure good ventilation1 except when the air without and within is at the same temperature4 ,when no exhausting warm-air flue can be used1 the opening of doors and windows is the only resort4 ,every sleeping-room without a fire-place that draws smoke well should have a window raised at the bottom or sunk at the top at least an inch1 with an inclined shelf outside or in1 to keep out rain1 and then it is properly ventilated1 provided the air outside is colder than the inside air--but not otherwise4 ,or a door should be kept opened into a hall with an open window4 ,let the bed-clothing be increased1 so as to keep warm in bed1 and protect the head also1 and then the more air comes into a sleeping-room the better for health4 ,in reference to the warming of rooms and houses already built1 there is no doubt that stoves are the most economical mode1 as they radiate heat and also warm by convection4 ,the grand objection to their use is the difficulty of securing proper ventilation4 ,if a room is well warmed by a stove1 and then several small openings made for the entrance of a good supply of outdoor air1 and by a mode that will prevent dangerous draughts1 all is right as to pure air4 ,but in this case the feet are always on cold floors1 surrounded by the coldest air1 while the head is in air of much higher temperature4 ,the writer believes that ere long the common mode of warming by furnaces will be banished as most pernicious to health1 and constant sources of discomfort and economic waste4 ,the reasons for this demand reference to some of the principles of pneumatics4 ,it has been shown how the air is heated by convection1 or changing contact4 ,it is thus the atmosphere is warmed1 not by the rays of the sun passing through it1 but by contact with the earth and other objects which have been warmed by radiated heat from the sun4 ,the lower stratum of air being thus warmed1 becomes lighter1 and ascends1 giving place to the cooler and heavier air4 ,this process continues1 so that the warmest air is always nearest the earth1 and grows cooler as height increases4 ,the air has a strong attraction for water1 and always holds a certain quantity as an invisible vapor4 ,the warmer the air the more water it demands1 and will draw it from all objects it can reach4 ,when air cools1 it deposits its invisible moisture as dew4 ,when the air has all the water it can hold1 it is said to be saturated2 and when it cools so as to begin to deposit moisture1 it is called the dew point4 ,when air holds all the moisture it can sustain1 its moisture is said to be at #ajj per cent42 when it holds only one-half as much as its temperature demands1 it is said to be at #ej per cent42 and when it holds three-fourths of what its temperature requires1 it is at #ge per cent42 and when only one-fourth1 it holds #be per cent4 ,in summer1 outdoor air rarely holds less than half its volume of water2 that is1 a quart of air usually holds as much as a pint of invisible vapor4 ,in #ahch1 at ,harvard and ,yale1 at #gj ,fahrenheit1 the air held #hj per cent4 of moisture2 at ,new ,orleans it often holds #ij per cent42 at the ,north1 in fogs1 the air often holds all it can1 or is saturated--that is1 holding #ajj per cent4 ,thus it appears that the hotter the air1 the more water is demanded by it for invisible vapor1 and this it takes from all around4 ,professor ,bremer1 of ,yale ,college1 states that #dj per cent4 of moisture is needed to make air healthful4 ,now furnaces receive cold air containing little invisible moisture1 and by heating it a demand is created for much more4 ,this is sucked up1 as by a sponge1 from walls and furniture1 and especially from the lungs and capillaries of our bodies1 thus causing dryness and sometimes inflammation of lips1 nose1 eyes1 throat1 and lungs4 ,experiments prove that while #dj per cent4 of moisture is needed for health1 furnace-heated air rarely has as much as #bj per cent41 even when a few quarts of water are evaporated in the furnace chamber4 ,thus the inmates of the house breathe dryer air than is ever breathed in the hottest deserts of ,sahara4 ,thus1 for want of proper instruction1 most ,american housekeepers who use stoves and furnaces not only poison their families with carbonic acid and carbonic oxide1 and starve them for want of oxygen1 but also diminish health and comfort for want of a due supply of moisture in the air4 ,and often when a remedy is sought1 by evaporating water in the furnace1 or on the stove1 it is without knowing that the amount evaporated depends1 not on the quantity of water in the vessel1 but on the extent of evaporating surface exposed to the air4 ,a quart of water in a wide shallow pan will give more moisture than two gallons with a small surface exposed to heat4 ,there is also no little wise economy in keeping a proper supply of moisture in the air4 ,for it is found that the body radiates its heat less in moist than in dry air1 so that a person feels as warm at a lower temperature when the air has a proper supply of moisture1 as in a much higher temperature of dry air4 ,of course1 less fuel is needed to warm a house when water is evaporated in stove and furnace-heated rooms4 ,it is said by those who have experimented1 that the saving in fuel is twenty per cent4 when the air is duly supplied with moisture4 ,there are other difficulties connected with furnaces which should be considered4 ,the human body is constantly radiating its heat to walls1 floors1 and cooler bodies around4 ,at the same time1 a thermometer is affected in the same way1 radiating its heat to cooler bodies around1 so that it always marks a lower degree of heat than actually exists in the warm air around it4 ,owing to these facts1 the injected air of a furnace is always warmer than is good for the lungs1 and much warmer than is ever needed in rooms warmed by radiation from fires or heated surfaces4 ,the cooler the air we inspire1 the more oxygen is received1 the faster the blood circulates1 and the greater is the vigor imparted to brain1 nerves1 and muscles4 ,every woman ought to know all the dangers connected with furnaces and how to remedy them4 ,the following may aid in this duty3 ,when a furnace does not draw well1 it often is owing to the stoppage by fine ashes or soot1 and then the smoke-flues must be cleaned4 ,the fewer and more simple the smoke-flues the less this trouble will occur4 ,sometimes the shaking of a furnace makes cracks in joints1 and this causes outflow of gas and also diminishes the draught4 ,when iron is very hot1 it burns the particles floating in the air1 making an unpleasant smell and dryness4 ,a large furnace1 therefore1 is better than a small one that must be kept very hot4 ,water should be evaporated in large surfaces1 and so as to deposit dew on windows4 ,heated air passes off by the shortest courses1 and it is often the case that the more distant rooms thus warmed have no ventilation and little renewal from the furnace air1 and this is often shown by a fetid smell4 ,furnaces where air is heated in the furnace-chamber by coils of steam or by hot water1 though costing more at first1 require much less fuel1 and do not involve the evils of warming by hot iron4 ,the safest and pleasantest way of warming a dwelling is by steam-coils1 provided there are fire-places or hot-air flues to carry off bad air4 ,without these1 this is the most unhealthful mode of all1 as there is no fresh air brought in1 and what is heated is breathed over and over1 till it is poisonous4 ,the want of care in regulating the dampers of the airbox often makes a house cold1 however great the furnace fire4 ,a strong wind requires the dampers nearly closed1 especially when it is on the side where the air enters from without4 ,every furnace should be supplied1 not by cellar air1 but by air taken through a shaft from a height1 and so more pure4 ,remember that an open fire1 or an opening into a hot-air flue1 will ventilate properly in all seasons and all weathers4 ,the opening should be at both the top and bottom of the room4 ,,chapter ,v4 ,,on ,,stoves ,,and ,,chimneys4 ,the simplest mode of warming a house and cooking food is by radiated heat from fires2 but this is the most wasteful method1 as respects time1 labor1 and expense4 ,the most convenient1 economical1 and labor-saving mode of employing heat is by convection1 as applied in stoves and furnaces2 but for want of proper care and scientific knowledge this method has proved very destructive to health4 ,when warming and cooking were done by open fires1 houses were well supplied with pure air1 as is rarely the case in rooms heated by stoves2 for such is the prevailing ignorance on this subject1 that as long as stoves save labor and warm the air1 the great majority of people1 especially among the ignorant1 will use them in ways that involve debilitated constitutions and frequent disease4 ,the most common modes of cooking1 where open fires are relinquished1 are by the range and the cooking-stove4 ,the range is inferior to the stove in these respects3 it is less economical1 demanding much more fuel2 it endangers the dress of the cook while standing near for various operations2 it requires more stooping than the stove while cooking2 it will not keep a fire all night1 as do the best stoves2 it will not burn wood and coal equally well2 and lastly1 if it warms the kitchen sufficiently in winter1 it is too warm for summer4 ,some prefer it because the fumes of cooking can be carried off2 but stoves properly arranged accomplish this equally well4 ,after extensive inquiry and many personal experiments1 the author has found a cooking-stove constructed on true scientific principles1 which unites convenience1 comfort1 and economy1 in a remarkable manner2 and this is the one referred to in the kitchen of the cottage described in ,chapter ,,iv4 ,of this stove drawings and descriptions will now be given1 as the best mode of illustrating the practical applications of these principles to the art of cooking1 and to show how much ,american women have suffered1 and how much they have been imposed upon for want of proper knowledge in this branch of their profession4 ,and every woman can understand what follows with much less effort than young girls at high-schools give to the first problems of ,geometry--for which they will never have any practical use1 while attention to this problem of home affairs will cultivate the intellect quite as much as the abstract reasonings of ,algebra and ,geometry4 ,illustration3 ,fig4 #cf4 ,fig4 #cf represents a portion of the interior of this cooking-stove4 ,first1 notice the fire-box1 which has corrugated 7literally1 wrinkled7 sides1 by which space is economized1 so that as much heating surface is secured as if they were one-third larger2 for the heat radiates from every part of the undulating surface1 which is one-third greater in superficial extent than if it were plane4 ,the shape of the fire-box also secures more heat by having oblique sides--which radiate more effectively into the oven beneath than if they were perpendicular1 as illustrated by ,figs4 #cg and #ch4 ,it is also sunk into the oven1 so as to radiate from three instead of from two sides4 ,in most other stoves1 the front of the fire-boxes with their grates are built so as to be the front of the stove itself1 and radiate outward chiefly4 ,illustration3 ,fig4 #cg4 ,model ,stove4 ,illustration3 ,fig4 #ch4 ,ordinary ,stove4 ,the oven is the space under and around the back and front sides of the fire-box4 ,the oven-bottom is not introduced in the diagram1 but it is a horizontal plate between the fire-box and what is represented as the 8flue-plate10 which separates the oven from the bottom of the stove4 ,the top of the oven is the horizontal corrugated plate passing from the rear edge of the fire-box to the back flues4 ,these flues are three in number--the back centre-flue1 which is closed to the heat and smoke coming over the oven from the fire-box by a damper1 and the two back corner-flues4 ,down these two corner-flues passes the current of hot air and smoke1 having first drawn across the corrugated oven-top4 ,the arrows show its descent through these flues1 from which it obliquely strikes and passes over the flue-plate1 then under it1 and then out through the centre back-flue1 which is open at the bottom1 up into the smoke-pipe4 ,the flue-plate is placed obliquely1 to accumulate heat by forcing and compression2 for the back space where the smoke enters from the corner-flues is largest1 and decreases toward the front1 so that the hot current is compressed in a narrow space1 between the oven-bottom and the flue-plate at the place where the bent arrows are seen4 ,here again it enters a wider space1 under the flue-plate1 and proceeds to another narrow one1 between the flue-plate and the bottom of the stove1 and thus is compressed and retained longer than if not impeded by these various contrivances4 ,the heat and smoke also strike the plate obliquely1 and thus1 by reflection from its surface1 impart more heat than if the passage was a horizontal one4 ,the external radiation is regulated by the use of non-conducting plaster applied to the flue-plate and to the sides of the corner-flues1 so that the heat is prevented from radiating in any direction except toward the oven4 ,the doors1 sides1 and bottom of the stove are lined with tin casings1 which hold a stratum of air which is a non-conductor4 ,these casings are so arranged as to be removed whenever the weather becomes cold1 so that the heat may then radiate into the kitchen4 ,the outer edges of the oven are also similarly protected from loss of heat by tin casings and air-spaces1 and the oven doors opening at the front of the stove are provided with the same economical savers of heat4 ,high tin covers placed on the top prevent the heat from radiating from the top of the stove4 ,these are exceedingly useful1 as the space under them is well heated and arranged for baking1 for heating irons1 and many other incidental necessities4 ,cake and pies can be baked on the top1 while the oven is used for bread or for meats4 ,when all the casings and covers are on1 almost all the heat is confined within the stove2 and whenever heat for the room is wanted1 opening the front oven doors turns it out into the kitchen4 ,another contrivance is that of ventilating-holes in the front doors1 through which fresh air is brought into the oven4 ,this secures several purposes3 it carries off the fumes of cooking meats1 and prevents the mixing of flavors when different articles are cooked in the oven2 it drives the heat that accumulates between the fire-box and front doors down around the oven1 and equalizes its heat1 so that articles need not be moved while baking2 and lastly1 as the air passes through the holes of the fire-box1 it causes the burning of gases in the smoke1 and thus increases heat4 ,when wood or bituminous coal is used1 perforated metal linings are put in the fire-box1 and the result is the burning of smoke and gases that otherwise would pass into the chimney4 ,this is a great discovery in the economy of fuel1 which can be applied in many ways4 ,heretofore most cooking-stoves have had dumping-grates1 which are inconvenient from the dust produced1 are uneconomical in the use of fuel1 and disadvantageous from too many or too loose joints4 ,but recently this stove has been provided with a dumping-grate which also will sift ashes1 and can be cleaned without dust and the other objectionable features of most dumping-grates4 ,those who are taught to manage the stove properly keep the fire going all night1 and equally well with wood or coal1 thus saving the expense of kindling and the trouble of starting a new fire4 ,when the fuel is of good quality1 all that is needed in the morning is to draw the back-damper1 shake the grate1 and add more fuel4 ,another remarkable feature of this stove is the extension-top1 on which is placed a water reservoir1 constantly heated by the smoke as it passes from the stove1 through one or two uniting passages1 to the smoke-pipe4 ,under this is placed a closet for warming and keeping hot the dishes1 vegetables1 meats1 etc41 while preparing for dinner4 ,it is also very useful in drying fruit2 and when large baking is required1 a small appended pot for charcoal turns it into a fine large oven1 that bakes as nicely as a brick oven4 ,another useful appendage is a common tin oven1 in which roasting can be done in front of the stove1 the oven doors being removed for the purpose4 ,the roast will be done as perfectly as by an open fire4 ,this stove is furnished with pipes for heating water1 like the water-back of ranges1 and these can be taken or left out at pleasure4 ,so also the top covers1 the baking stool and pot1 and the summer-back1 bottom1 and side-casings can be used or omitted as preferred4 ,fig4 #ci exhibits the stove completed1 with all its appendages1 as they might be employed in cooking for a large family4 ,its capacity1 convenience1 and economy as a stove may be estimated by the following fact3 ,with proper management of dampers1 one ordinary-sized coal-hod of anthracite coal will1 for twenty-four hours1 keep the stove running1 keep seventeen gallons of water hot at all hours1 bake pies and puddings in the warm closet1 heat flat-irons under the back cover1 boil tea-kettle and one pot under the front cover1 bake bread in the oven1 and cook a turkey in the tin roaster in front4 ,the author has numerous friends who1 after trying the best ranges1 have dismissed them for this stove1 and in two or three years cleared the whole expense by the saving of fuel4 ,illustration3 ,fig4 #ci4 ,the remarkable durability of this stove is another economic feature2 for1 in addition to its fine castings and nice-fitting workmanship1 all the parts liable to burn out are so protected by linings1 and other contrivances easily renewed1 that the stove itself may pass from one generation to another1 as do ordinary chimneys4 ,the writer has visited in families where this stove had been in constant use for eighteen and twenty years1 and was still as good as new4 ,in most other families the stoves are broken1 burned out1 or thrown aside for improved patterns every four1 five1 or six years1 and sometimes1 to the knowledge of the writer1 still oftener4 ,another excellent point is that1 although it is so complicated in its various contrivances as to demand intelligent management in order to secure all its advantages1 it also can be used satisfactorily even when the mistress and maid are equally careless and ignorant of its distinctive merits4 ,to such it offers all the advantages of ordinary good stoves1 and is extensively used by those who take no pains to understand and apply its peculiar advantages4 ,but the writer has managed the stove herself in all the details of cooking1 and is confident that any housekeeper of common sense who is instructed properly1 and who also aims to have her kitchen affairs managed with strict economy1 can easily train any servant who is willing to learn1 so as to gain the full advantages offered4 ,and even without any instructions at all except the printed directions sent with the stove1 an intelligent woman can1 by due attention1 though not without1 both manage it1 and teach her children and servants to do likewise4 ,and whenever this stove has failed to give the highest satisfaction1 it has been either because the draught of the chimney was poor1 or because the housekeeper was not apprised of its peculiarities1 or because she did not give sufficient attention to the matter1 or was not able or willing to superintend and direct its management4 ,the consequence has been that1 in families where this stove has been understood and managed aright1 it has saved nearly one-half of the fuel that would be used in ordinary stoves1 constructed with the usual disregard of scientific and economic laws4 ,and it is because we know this particular stove to be convenient1 reliable1 and economically efficient beyond ordinary experience1 in the important housekeeping element of kitchen labor1 that we devote to it so much space and pains to describe its advantageous points4#c #c ,a letter to the author1 inclosing twenty-five cents for expense of time and correspondence1 will secure a circular with further account and directions for using this stove4 ,direct--,care of ,dr4 ,g4 ,h4 ,taylor1 ,new ,york city4 ,,chimneys4 ,one of the most serious evils in domestic life is often found in chimneys that will not properly draw the smoke of a fire or stove4 ,although chimneys have been building for a thousand years1 the artisans of the present day seem strangely ignorant of the true method of constructing them so as always to carry smoke upward instead of downward4 ,it is rarely the case that a large house is built in which there is not some flue or chimney which 8will not draw40 ,one of the reasons why the stove described as excelling all others is sometimes cast aside for a poorer one is1 that it requires a properly constructed chimney1 and multitudes of women do not know how to secure it4 ,the writer in early life shed many a bitter tear1 drawn forth by smoke from an ill-constructed kitchen-chimney1 and thousands all over the land can report the same experience4 ,the following are some of the causes and the remedies for this evil3 ,the most common cause of poor chimney draughts is too large an opening for the fire-place1 either too wide or too high in front1 or having too large a throat for the smoke4 ,in a lower story1 the fire-place should not be larger than thirty inches wide1 twenty-five inches high1 and fifteen deep4 ,in the story above1 it should be eighteen inches square and fifteen inches deep4 ,another cause is too short a flue1 and the remedy is to lengthen it4 ,as a general rule1 the longer the flue the stronger the draught2 but in calculating the length of a flue1 reference must be had to side-flues1 if any open into it4 ,where this is the case1 the length of the main flue is to be considered as extending only from the bottom to the point where the upper flue joins it1 and where the lower flue will receive air from the upper side flue4 ,if a smoky flue can not be increased in length1 either by closing an upper flue or lengthening the chimney1 the fire-place must be contracted so that all the air near the fire will be heated and thus pressed upward4 ,if a flue has more than one opening1 in some cases it is impossible to secure a good draught4 ,sometimes it will work well1 and sometimes it will not4 ,the only safe rule is to have a separate flue to each fire4 ,another cause of poor draughts is too tight a room1 so that the cold air from without can not enter to press the warm air up the chimney4 ,the remedy is to admit a small current of air from without4 ,another cause is two chimneys in one room1 or in rooms opening together1 in which the draught in one is much stronger than in the other4 ,in this case the stronger draught will draw away from the weaker4 ,the remedy is1 for each room to have a proper supply of outside air2 or1 in a single room1 to stop one of the chimneys4 ,another cause is the too close vicinity of a hill or buildings higher than the top of the chimney1 and the remedy for this is to raise the chimney4 ,another cause is the descent into unused fire-places of smoke from other chimneys near4 ,the remedy is to close the throat of the unused chimney4 ,another cause is a door opening toward the fire-place on the same side of the room1 so that its draught passes along the wall and makes a current that draws out the smoke4 ,the remedy is to change the hanging of the door1 so as to open another way4 ,another cause is strong winds4 ,the remedy is a turn-cap on top of the chimney4 ,another cause is the roughness of the inside of a chimney1 or projections which impede the passage of the smoke4 ,every chimney should be built of equal dimensions from bottom to top1 with no projections into it1 with as few bends as possible1 and with the surface of the inside as smooth as possible4 ,another cause of poor draughts is openings into the chimney of chambers for stove-pipes4 ,the remedy is to close them1 or insert stove-pipes that are in use4 ,another cause is the falling out of brick in some part of the chimney so that outer air is admitted4 ,the remedy is to close the opening4 ,the draught of a stove may be affected by most of these causes4 ,it also demands that the fire-place have a tight fire-board1 or that the throat be carefully filled4 ,for neglecting this1 many a good stove has been thrown aside and a poor one taken in its place4 ,if all young women had committed to memory these causes of evil and their remedies1 many a badly-built chimney might have been cured1 and many smoke-drawn tears1 sighs1 ill tempers1 and irritating words avoided4 ,but there are dangers in this direction which demand special attention4 ,where one flue has two stoves or fire-places1 in rooms one above the other1 in certain states of the atmosphere1 the lower room being the warmer1 the colder air and carbonic acid in the room above will pass down into the lower room through the opening for the stove or the fire-place4 ,this occurred not long since in a boarding-school1 when the gas in a room above flowed into a lower one1 and suffocated several to death4 ,this room had no mode of ventilation1 and several persons slept in it1 and were thus stifled4 ,professor ,brewer states a similar case in the family of a relative4 ,an anthracite stove was used in the upper room2 and on one still1 close night1 the gas from this stove descended through the flue and the opening into a room below1 and stifled the sleepers4 ,,chapter ,,vi4 ,,economic ,,modes ,,of ,,beautifying ,a ,,home4 ,the educating influence of works of natural beauty and of art can hardly be overestimated4 ,surrounded by such suggestions of the beautiful1 and such reminders of history and art1 children are constantly trained to correctness of taste and refinement of thought1 and stimulated--sometimes to efforts at artistic imitation1 always to the eager and intelligent inquiry about the scenes1 the places1 the incidents represented4 ,just here1 perhaps1 we are met by some who impatiently exclaim1 8,but ,i have no money to spare for any thing of this sort4 ,i am condemned to an absolute bareness1 and beauty in my case is not to be thought of40 ,it is for such that some economic modes of beautifying a home are here suggested4 ,illustration3 ,fig4 #dj4 ,the cornices to your windows can be simply strips of wood covered with paper to match the bordering of your room1 and the lambrequins1 made of chintz like the lounge1 could be trimmed with fringe or gimp of the same color4 ,the patterns of these can be varied according to fancy1 but simple designs are usually the prettiest4 ,a tassel at the lowest point greatly improves the appearance of the entire curtain4 ,illustration3 ,fig4 #da4 ,the curtains can be made of plain white muslin1 or some of the many styles that come for this purpose4 ,if plain muslin is used1 you can ornament them with hems an inch in width1 in which insert a strip of gingham or chambray of the same color as your chintz4 ,this will wash with the curtains without losing its color1 or1 should it fade1 it can easily be drawn out and replaced4 ,the influence of white-muslin curtains in giving an air of grace and elegance to a room is astonishing4 ,white curtains really create a room out of nothing4 ,no matter how coarse the muslin1 so it be white and hang in graceful folds1 there is a charm in it that supplies the want of multitudes of other things4 ,the following is a sketch of a most attractive parlor1 the owners being persons of taste and culture1 and visited by the most wealthy and refined class1 who are always delighted with its light1 comfort1 and beauty4 ,in this parlor is the window1 ,fig4 #dj1 page #aib1 with its lambrequins1 and the window covered with flowers and greens1 ,fig4 #da4 ,a straw matting1 used six years1 and still good4 ,cheap drab-colored rugs1 bordered with green1 in front of the fire and under the centre-table4 ,the cheap wall-paper is drab and green1 with heavy green border for cornice4 ,on one side is this window adorned with creepers1 brackets with flower-pots1 and hanging-baskets1 as at ,fig4 #da1 page #aic4 ,the other 7see ,fig4 #dj7 window has lambrequins made of an old green worsted dress lined with coarse unbleached cotton trimmed with green gimp1 and the tassels home-made from remnants of the old green dress4 ,cheap white lace with broad hems1 in which strips of the green dress are drawn1 complete the window outfit4 ,on one side of the fire-place is a lounge made as illustrated by ,fig4 #af1 page #aci2 and ottomans around are also made as illustrated in the same chapter4 ,all are covered with drab cotton cloth1 and trimmed with green4 ,six chairs bought unpainted1 and by the mistress of the house painted drab and green4 ,chromos and engravings in cheap and tasteful frames1 as illustrated in ,figs4 #db and #dc1 adorn the walls1 and ,german ivy and hanging-baskets of greens and flowers are in all tasteful arrangements4 ,in cool weather a bright fire of dried walnut invites to a social gathering around its hospitable gleams1 the fire-place being an open ,franklin stove1 so placed that its hearth is on a level with the floor1 that there may be no cold feet4 ,such a stove unites economy with beauty and comfort4 ,a prime charm of this room is its southern exposure1 securing sunshine all the year1 never shut out with shades or blinds except in the hottest days4 ,illustration3 ,fig4 #db4 ,illustration3 ,fig4 #dc4 ,this lovely parlor was furnished with pictures and every other article for less than a hundred dollars1 and was more beautiful and enjoyable than many of those which have demanded thousands for their outfit4 ,as a means of educating the ingenuity and the taste1 you can make for yourselves pretty rustic frames in various modes4 ,take a very thin board1 of the right size and shape1 for the foundation or 8mat20 saw out the inner oval or rectangular form to suit the picture4 ,nail on the edge a rustic frame made of branches of hard1 seasoned wood1 and garnish the corners with some pretty device2 such1 for instance1 as a cluster of acorns2 or1 in place of the branches of trees1 fasten on with glue small pine cones1 with larger ones for corner ornaments4 ,or use the mosses of the wood or ocean shells for this purpose4 ,it may be more convenient to get the mat or inner molding from a framer1 or have it made by your carpenter1 with a groove behind to hold a glass4 ,if you have in the house any broken-down arm-chair reposing in the oblivion of the garret1 draw it out--drive a nail here and there to hold it firm--stuff and pad1 and stitch the padding through with a long upholsterer's needle1 and cover it with the chintz like your other furniture and you create an easy-chair4 ,illustration3 ,fig4 #dd4 ,illustration3 ,fig4 #de4 ,an ox-muzzle1 flattened on one side and nailed to a board1 as in ,fig4 #dd1 filled with spongy moss and feathery ferns1 makes a lovely ornament2 while suspended baskets holding cups or bowls of soil filled with drooping plants is another cheap ornament4 ,a ,ward case1 which any ingenious boy can make of pine and common glass1 is shown on the table at ,fig4 #da1 page #aic4 ,it is a great source of enjoyment to children and invalids4 ,the box at the bottom is to be lined with zinc1 and have a hole for drainage covered with an inverted saucer1 and there must be a door at one end4 ,the soil must consist of broken charcoal at bottom1 two inches deep1 and over this some soil made of one-fourth fine sand1 one-fourth meadow soil from under fresh turf1 and two-fourths wood soil from under forest-trees4 ,in this plant all sorts of ferns and swamp grasses1 and make a border of money-plant or periwinkle4 ,a bit of looking-glass1 some shells1 and bits of rock with a variety of mosses1 flowers1 and ferns that grow in the shade1 can lend variety and beauty4 ,when watering1 set a pail under for it to drip into4 ,it needs only to keep this moss always damp1 and to sprinkle these ferns occasionally with a whisk-broom1 to have a most lovely ornament for your room or hall4 ,an old tin pan1 painted green1 with holes in the bottom1 thus supplied with soil and ferns1 makes a pretty parlor ornament4 ,or1 take a salt-box or fig-box1 and fill them with soil and plants1 and use for hanging-baskets4 ,the ,ward case needs watering only once in two weeks1 and most of these plants grow without sun in north windows4 ,the fuchsias flourish also in the shade1 as do striped spider-wort1 smilax1 saxifrage1 and samentosa or ,wandering ,jew4 ,german ivy growing in suspended bottles of water is a cheap ornament1 and slips of nasturtions and verbenas will grow in north windows all winter4 ,a sponge filled with flax-seed1 hung by a cord and kept wet1 is another cheap ornament1 as is also a carrot scooped out1 after the small part is cut out and hung up1 till its tall1 graceful shoots will mingle with flowers placed in it4 ,a sweet-potato in a bowl of water1 or suspended by a knitting-needle run through it and laid in a bowl half full of water1 makes a verdant ornament4 ,the flowers for a ,ward case1 in a room without sun1 are1 ground pine1 prince's pine1 trailing arbutus1 partridge-berry1 eye-brights1 mosses4 ,fig4 #de is a stand for flowers1 made of roots scraped and varnished4 ,much of the beauty of furniture is secured by the tasteful combination of colors4 ,there usually should be only two colors in addition to the white of the ceiling4 ,blue unites well with buff or corn color1 or a yellow brown4 ,green combines well with drab1 or white1 or yellow4 ,scarlet or crimson unites well with gray or drab4 ,those who cultivate parlor plants need these cautions3 ,too much water and want of fresh air make plants grow pale and spindling2 so give fresh air every day4 ,wash leaves when covered with dust4 ,change soil once a year1 or water with liquid manure4 ,pluck faded flowers1 as much strength of a plant goes to make seed4 ,pick off fading green leaves4 ,if flowers are wanted1 use small pots4 ,do not shut out the sun1 which human beings need as much as flowers4 ,use oil-cloth similar to the carpet1 where flowers and sun abound4 ,shut out flies with wire netting in open windows1 and also doors of the same4 ,it costs much less than ill health and mournfully darkened rooms4 ,,chapter ,,vii4 ,,care ,,of ,,health4 ,there is no point where a woman is more liable to suffer from a want of knowledge and experience than in reference to the health of a family committed to her care4 ,many a young lady who never had any charge of the sick2 who never took any care of an infant2 who never obtained information on these subjects from books1 or from the experience of others2 in short1 with little or no preparation1 has found herself the principal attendant in dangerous sickness1 the chief nurse of a feeble infant1 and the responsible guardian of the health of a whole family4 ,the care1 the fear1 the perplexity of a woman suddenly called to these unwonted duties1 none can realize till they themselves feel it1 or till they see some young and anxious novice first attempting to meet such responsibilities4 ,to a woman of age and experience these duties often involve a measure of trial and difficulty at times deemed almost insupportable2 how hard1 then1 must they press on the heart of the young and inexperienced6 ,there is no really efficacious mode of preparing a woman to take a rational care of the health of a family1 except by communicating that knowledge in regard to the construction of the body and the laws of health which is the basis of the medical profession4 ,not that a woman should undertake the minute and extensive investigation requisite for a physician2 but she should gain a general knowledge of first principles1 as a guide to her judgment in emergencies when she can rely on no other aid4 ,with this end in view1 in the preceding chapters some portions of the organs and functions of the human body have been presented1 and others will now follow in connection with the practical duties which result from them4 ,on the general subject of health1 one recent discovery of science may here be introduced as having an important relation to every organ and function of the body1 and as being one to which frequent reference will be made2 and that is1 the nature and operation of cell-life4 ,by the aid of the microscope1 we can examine the minute construction of plants and animals1 in which we discover contrivances and operations1 if not so sublime1 yet more wonderful and interesting1 than the vast systems of worlds revealed by the telescope4 ,by this instrument it is now seen that the first formation1 as well as future changes and actions1 of all plants and animals are accomplished by means of small cells or bags containing various kinds of liquids4 ,these cells are so minute that1 of the smallest1 some hundreds would not cover the dot of a printed i on this page4 ,they are of diverse shapes and contents1 and perform various different operations4 ,illustration3 ,fig4 #df4 ,the first formation of every animal is accomplished by the agency of cells1 and may be illustrated by the egg of any bird or fowl4 ,the exterior consists of a hard shell for protection1 and this is lined with a tough skin1 to which is fastened the yelk1 7which means the yellow17 by fibrous strings1 as seen at a1 a1 in the diagram4 ,in the yelk floats the germ-cell1 b1 which is the point where the formation of the future animal commences4 ,the yelk1 being lighter than the white1 rises upward1 and the germ being still lighter1 rises in the yelk4 ,this is to bring both nearer to the vitalizing warmth of the brooding mother4 ,new cells are gradually formed from the nourishing yelk around the germ1 each being at first roundish in shape1 and having a spot near the centre1 called the nucleus4 ,the reason why cells increase must remain a mystery until we can penetrate the secrets of vital force--probably forever4 ,but the mode in which they multiply is as follows3 ,the first change noticed in a cell1 when warmed into vital activity1 is the appearance of a second nucleus within it1 while the cell gradually becomes oval in form1 and then is drawn inward at the middle1 like an hour-glass1 till the two sides meet4 ,the two portions then divide1 and two cells appear1 each containing its own germinal nucleus4 ,these both divide again in the same manner1 proceeding in the ratio of #b1 #d1 #h1 #af1 and so on1 until most of the yelk becomes a mass of cells4 ,the central point of this mass1 where the animal itself commences to appear1 shows1 first1 a round-shaped figure1 which soon assumes form like a pear1 and then like a violin4 ,gradually the busy little cells arrange themselves to build up heart1 lungs1 brain1 stomach1 and limbs1 for which the yelk and white furnish nutriment4 ,there is a small bag of air fastened to one end inside of the shell2 and when the animal is complete1 this air is taken into its lungs1 life begins1 and out walks little chick1 all its powers prepared1 and ready to run1 eat1 and enjoy existence4 ,then1 as soon as the animal uses its brain to think and feel1 and its muscles to move1 the cells which have been made up into these parts begin to decay1 while new cells are formed from the blood to take their place4 ,thus with life commences the constant process of decay and renewal all over the body4 ,illustration3 ,fig4 #dg4 ,the liquid portion of the blood consists of material formed from food1 air1 and water4 ,from this material the cells of the blood are formed3 first1 the white cells1 which are incomplete in formation2 and then the red cells1 which are completed by the addition of the oxygen received from air in the lungs4 ,fig4 #dg represents part of a magnified blood-vessel1 a1 a1 in which the round cells are the white1 and the oblong the red cells1 floating in the blood4 ,surrounding the blood-vessels are the cells forming the adjacent membrane1 b b1 each having a nucleus in its centre4 ,cells have different powers of selecting and secreting diverse materials from the blood4 ,thus1 some secrete bile to carry to the liver1 others secrete saliva for the mouth1 others take up the tears1 and still others take material for the brain1 muscles1 and all other organs4 ,cells also have a converting power--of taking one kind of matter from the blood1 and changing it to another kind4 ,they are minute chemical laboratories all over the body1 changing materials of one kind to another form in which they can be made useful4 ,both animal and vegetable substances are formed of cells4 ,but the vegetable cells take up and use unorganized1 or simple1 natural matter2 whereas the animal cell only takes substances already organized into vegetable or animal life1 and then changes one compound into another of different proportions and nature4 ,these curious facts in regard to cell-life have important relations to the general subject of the care of health1 and also to the cure of disease1 as will be noticed in following chapters4 ,,the ,,nervous ,,system4 ,there is another portion of the body which is so intimately connected with every other1 that it is placed in this chapter as also having reference to every department in the general subject of the care of health4 ,the body has no power to move itself1 but is a collection of instruments to be used by the mind in securing various kinds of knowledge and enjoyment4 ,the organs through which the mind thus operates are the brain and nerves4 ,the opposite drawing 7,fig4 #dh7 represents them4 ,the brain lies in the skull1 and is divided into the large or upper brain1 marked #a1 and the small or lower brain1 marked #b4 ,from the brain runs the spinal marrow through the spine or backbone4 ,from each side of the spine the large nerves run out into innumerable smaller branches to every portion of the body4 ,the drawing shows only some of the larger branches4 ,those marked #c run to the neck and organs of the chest2 those marked #d go to the arms2 those below the arms1 marked #c1 go to the trunk2 those marked #e go to the legs2 and the lowest of all go to the pelvic organs4 ,illustration3 ,fig4 #dh4 ,the brain and nerves consist of two kinds of nervous matter--the gray1 which is supposed to be the portion that originates and controls a nervous fluid which imparts power of action2 and the white1 which seems to conduct this fluid to every part of the body4 ,the brain and nervous system are divided into distinct portions1 each having different offices to perform1 and each acting independently of the others2 as1 for example1 one portion is employed by the mind in thinking1 and in feeling pleasurable or painful mental emotions2 another in moving the muscles2 while the nerves that run to the nose1 ears1 eyes1 tongue1 hands1 and surface generally1 are employed in seeing1 hearing1 smelling1 tasting1 and feeling all physical sensations4 ,the back portion of the spinal marrow and the nerves that run from it are employed in sensation1 or the sense of feeling4 ,these nerves extend over the whole body1 but are largely developed in the net-work of nerves in the skin4 ,the front portion of the spinal marrow and its branches are employed in moving those muscles in all parts of the body which are controlled by the will or choice of the mind4 ,these are called the nerves of motion4 ,the nerves of sensation and nerves of motion1 although they start from different portions of the spine1 are united in the same sheath or cover1 till they terminate in the muscles4 ,thus1 every muscle is moved by nerves of motion2 while alongside of this nerve1 in the same sheath1 is a nerve of sensation4 ,all the nerves of motion and sensation are connected with those portions of the brain used when we think1 feel1 and choose4 ,by this arrangement the mind knows what is wanted in all parts of the body by means of the nerves of sensation1 and then it acts by means of the nerves of motion4 ,for example1 when we feel the cold air on the skin1 the nerves of sensation report to the brain1 and thus to the mind1 that the body is growing cold4 ,the mind thus knows that more clothing is needed1 and wills to have the eyes look for it1 and the hands and feet move to get it4 ,this is done by the nerves of sight and of motion4 ,next are the nerves of involuntary motion1 which move all those parts of the head1 face1 and body that are used in breathing1 and in other operations connected with it4 ,by these we continue to breathe when asleep1 and whether we will to do so or not4 ,there are also some of the nerves of voluntary motion that are mixed with these1 which enable the mind to stop respiration1 or to regulate it to a certain extent4 ,but the mind has no power to stop it for any great length of time4 ,there is another large and important system of nerves called the sympathetic or ganglionic system4 ,it consists of small masses of gray and white nervous matter1 that seem to be small brains with nerves running from them4 ,these are called ganglia1 and are arranged on each side of the spine1 while small nerves from the spinal marrow run into them1 thus uniting the sympathetic system with the nerves of the spine4 ,these ganglia are also distributed around in various parts of the interior of the body1 especially in the intestines1 and all the different ganglia are connected with each other by nerves1 thus making one system4 ,it is the ganglionic system that carries on the circulation of the blood1 the action of the capillaries1 lymphatics1 arteries1 and veins1 together with the work of secretion1 absorption1 and most of the internal working of the body1 which goes forward without any knowledge or control of the mind4 ,every portion of the body has nerves of sensation coming from the spine1 and also branches of the sympathetic or ganglionic system4 ,the object of this is to form a sympathetic communication between the several parts of the body1 and also to enable the mind to receive1 through the brain1 some general knowledge of the state of the whole system4 ,it is owing to this that1 when one portion of the body is affected1 other portions sympathize4 ,for example1 if one part of the body is diseased1 the stomach may so sympathize as to lose all appetite until the disease is removed4 ,all the operations of the nervous system are performed by the influence of the nervous fluid1 which is generated in the gray portions of the brain and ganglia4 ,whenever a nerve is cut off from its connection with these nervous centres1 its power is gone1 and the part to which it ministered becomes lifeless and incapable of motion4 ,the brain and nerves can be overworked1 and can also suffer for want of exercise1 just as the muscles do4 ,it is necessary for the perfect health of the brain and nerves that the several portions be exercised sufficiently1 and that no part be exhausted by overaction4 ,for example1 the nerves of sensation may be very much exercised1 and the nerves of motion have but little exercise4 ,in this case1 one will be weakened by excess of work1 and the other by the want of it4 ,it is found by experience that the proper exercise of the nerves of motion tends to reduce any extreme susceptibility of the nerves of sensation4 ,on the contrary1 the neglect of such exercise tends to produce an excessive sensibility in the nerves of sensation4 ,whenever that part of the brain which is employed in thinking1 feeling1 and willing1 is greatly exercised by hard study1 or by excessive care or emotion1 the blood tends to the brain to supply it with increased nourishment1 just as it flows to the muscles when they are exercised4 ,over-exercise of this portion of the brain causes engorgement of the blood-vessels4 ,this is sometimes indicated by pain1 or by a sense of fullness in the head2 but oftener the result is a debilitating drain on the nervous system1 which depends for its supply on the healthful state of the brain4 ,the brain has1 as it were1 a fountain of supply for the nervous fluid1 which flows to all the nerves1 and stimulates them to action4 ,some brains have a larger1 and some a smaller fountain2 so that a degree of mental activity that would entirely exhaust one1 would make only a small and healthful drain upon another4 ,the excessive use of certain portions of the brain tends to withdraw the nervous energy from other portions2 so that when one part is debilitated by excess1 another fails by neglect4 ,for example1 a person may so exhaust the brainpower in the excessive use of the nerves of motion by hard work1 as to leave little for any other faculty4 ,on the other hand1 the nerves of feeling and thinking may be so used as to withdraw the nervous fluid from the nerves of motion1 and thus debilitate the muscles4 ,some animal propensities may be indulged to such excess as to produce a constant tendency of the blood to a certain portion of the brain and to the organs connected with it1 and thus cause a constant and excessive excitement1 which finally becomes a disease4 ,sometimes a paralysis of this portion of the brain results from such an entire exhaustion of the nervous fountain and of the overworked nerves4 ,thus1 also1 the thinking portion of the brain may be so overworked as to drain the nervous fluid from other portions1 which become debilitated by the loss4 ,and in this way1 also1 the overworked portion may be diseased or paralyzed by the excess4 ,sometimes the intellect and feelings may be confined to one subject so exclusively as to cause mental derangement on that subject when sane in all other respects4 ,this is called a monomania4 ,the necessity for the equal development of all portions of the brain by an appropriate exercise of all the faculties of mind and body1 and the influence of this upon happiness1 is the most important portion of this subject1 and will be more directly exhibited in another chapter4 ,the chief causes of debility of nerves1 neuralgia1 sciatica1 and other diseases of the nerves1 are exhaustion of the nervous fountain by excess of study1 or of labor1 or of mental excitement of any kind4 ,all excess of feeling1 or of intellectual or physical labor1 decreases the nerve centres or fountains of nervous supply4 ,diseases also1 and often medicines1 have the same effect4 ,when the nerves are thus weakened their minute capillaries are not able to send forward the blood1 and thus become swollen or congested1 and then a change in the nerve substance follows4 ,the remedy for this is to withdraw the blood from the congested nerves1 and this is secured by exercising the muscles1 thus drawing the blood from nerves to muscles4 ,when the patient is much debilitated this exercise should be done by an operator1 as in the passive exercises of the movement cure2 for in such cases the nerves and brain would be still more weakened by voluntary exercise of the patient4 ,this shows the great mistake often made by attempts to remedy weak nerves and brain that need rest1 by voluntary exercise of the muscles4 ,it also shows the mischief often done in schools where to high intellectual excitement is added vigorous gymnastic exercises4 ,the chief benefit of the movement cure1 especially as conducted by ,dr4 ,george ,taylor1 of ,new ,york ,city1 consists in various apparatus invented by him1 by which various parts of the body can be exercised while the brain and nerves of the patient are at rest4 ,by these contrivances the congested blood of the capillaries is drawn from the diseased part and all the healthful functions restored1 while the patient is at rest as to any voluntary exertion of brain and nerves4 ,when the strength will permit1 voluntary exercises adapted to each case are combined with the passive movement effected by an operator3 ,the following are the effects of the mechanical and involuntary movements by machinery or by an operator3 ,they produce increased motion of particles1 and so increase of absorption and nutrition4 ,they increase contractile power in the capillaries1 and thus remedy congestion4 ,they direct nervous energy to defective parts and remove obstructions4 ,they increase respiration1 and thus increase the life-giving oxygen and animal heat1 while they repress excess in other congested parts4 ,they increase nutrition1 and also the secretion and discharge of morbid matter from diseased or weakened parts4 ,,chapter ,,viii4 ,,domestic ,,exercise4 ,in a work which aims to influence women to train the young to honor domestic labor and to seek healthful exercise in home pursuits1 there is special reason for explaining the construction of the muscles and their connection with the nerves1 these being the chief organs of motion4 ,the muscles1 as seen by the naked eye1 consist of very fine fibres or strings1 bound up in smooth1 silky casings of thin membrane4 ,but each of these visible fibres or strings the microscope shows to be made up of still finer strings1 numbering from five to eight hundred in each fibre4 ,and each of these microscopic fibres is a series or chain of elastic cells1 which are so minute that one hundred thousand would scarcely cover a capital ,o on this page4 ,illustration3 ,fig4 #di4 ,illustration3 ,fig4 #ej4 ,the peculiar property of the cells which compose the muscles is their elasticity1 no other cells of the body having this property4 ,at ,fig4 #di is a diagram representing a microscopic muscular fibre1 in which the cells are relaxed1 as in the natural state of rest4 ,but when the muscle contracts1 each of its numberless cells in all its small fibres becomes widened1 making each fibre of the muscle shorter and thicker1 as at ,fig4 #ej4 ,this explains the cause of the swelling out of muscles when they act4 ,every motion in every part of the body has a special muscle to produce it1 and many have other muscles to restore the part moved to its natural state4 ,the muscles that move or bend any part are called flexors1 and those that restore the natural position are called extensors4 ,illustration3 ,fig4 #ea4 ,fig4 #ea represents the muscles of the arm after the skin and flesh are removed4 ,they are all in smooth1 silky cases1 laid over each other1 and separated both by the smooth membranes that encase them and by layers of fat1 so as to move easily without interfering with each other4 ,they are fastened to the bones by strong tendons and cartilages2 and around the wrist1 in the drawing1 is shown a band of cartilage to confine them in place4 ,the muscle marked #h is the extensor that straightens the fingers after they have been closed by a flexor on the other side of the arm4 ,in like manner1 each motion of the arm and fingers has one muscle to produce it and another to restore to the natural position4 ,the muscles are dependent on the brain and nerves for power to move4 ,it has been shown that the gray matter of the brain and spinal marrow furnishes the stimulating power that moves the muscles1 and causes sensations of touch on the skin1 and the other sensations of the several senses4 ,the white part of the brain and spinal marrow consists solely of conducting tubes to transmit this influence4 ,each of the minute fibrils of the muscles has a small conducting nerve connecting it with the brain or spinal marrow1 and in this respect each muscular fibril is separate from every other4 ,when1 therefore1 the mind wills to move a flexor muscle of the arm1 the gray matter sends out the stimulus through the nerves to the cells of each individual fibre of that muscle1 and they contract4 ,when this is done1 the nerve of sensation reports it to the brain and mind4 ,if the mind desires to return the arm to its former position1 then follows the willing1 and consequent stimulus sent through the nerves to the corresponding muscle2 its cells contract1 and the limb is restored4 ,when the motion is a compound one1 involving the action of several muscles at the same time1 a multitude of impressions are sent back and forth to and from the brain through the nerves4 ,but the person acting thus is unconscious of all this delicate and wonderful mechanism4 ,he wills the movement1 and instantly the requisite nervous power is sent to the required cells and fibres1 and they perform the motions required4 ,many of the muscles are moved by the sympathetic system1 over which the mind has but little control4 ,among the muscles and nerves so intimately connected run the minute capillaries of the blood1 which furnish nourishment to all4 ,illustration3 ,fig4 #eb4 ,fig4 #eb represents an artery at a1 which brings pure blood to a muscle from the heart4 ,after meandering through the capillaries at c1 to distribute oxygen and food from the stomach1 the blood enters the vein1 b1 loaded with carbonic acid and water taken up in the capillaries1 to be carried to the lungs or skin1 and thrown out into the air4 ,the manner in which the exercise of the muscles quickens the circulation of the blood will now be explained4 ,the veins abound in every part of every muscle1 and the large veins have valves which prevent the blood from flowing backward4 ,if the wrist is grasped tightly1 the veins of the hand are immediately swollen4 ,this is owing to the fact that the blood is prevented from flowing toward the heart by this pressure1 and by the vein-valves from returning into the arteries2 while the arteries themselves1 being placed deeper down1 are not so compressed1 and continue to send the blood into the hand1 and thus it accumulates4 ,as soon as this pressure is removed1 the blood springs onward from the restraint with accelerated motion4 ,this same process takes place when any of the muscles are exercised4 ,the contraction of any muscle presses some of the veins1 so that the blood can not flow the natural way1 while the valves in the veins prevent its flowing backward4 ,meantime the arteries continue to press the blood along until the veins become swollen4 ,then1 as soon as the muscle ceases its contraction1 the blood flows faster from the previous accumulation4 ,if1 then1 we use a number of muscles1 and use them strongly and quickly1 there are so many veins affected in this way as to quicken the whole circulation4 ,the heart receives blood faster1 and sends it to the lungs faster4 ,then the lungs work quicker1 to furnish the oxygen required by the greater amount of blood4 ,the blood returns with greater speed to the heart1 and the heart sends it out with quicker action through the arteries to the capillaries4 ,in the capillaries1 too1 the decayed matter is carried off faster1 and then the stomach calls for more food to furnish new and pure blood4 ,thus it is that exercise gives new life and nourishment to every part of the body4 ,it is the universal law of the human frame that exercise is indispensable to the health of the several parts4 ,thus1 if a blood-vessel be tied up1 so as not to be used1 it shrinks1 and becomes a useless string2 if a muscle be condemned to inaction1 it shrinks in size and diminishes in power2 and thus it is also with the bones4 ,inactivity produces softness1 debility1 and unfitness for the functions they are designed to perform4 ,now1 the nerves1 like all other parts of the body1 gain and lose strength according as they are exercised4 ,if they have too much or too little exercise1 they lose strength2 if they are exercised to a proper degree1 they gain strength4 ,when the mind is continuously excited1 by business1 study1 or the imagination1 the nerves of emotion and sensation are kept in constant action1 while the nerves of motion are unemployed4 ,if this is continued for a long time1 the nerves of sensation lose their strength from overaction1 and the nerves of motion lose their power from inactivity4 ,in consequence1 there is a morbid excitability of the nervous1 and a debility of the muscular system1 which make all exertion irksome and wearisome4 ,the only mode of preserving the health of these systems is to keep up in them an equilibrium of action4 ,for this purpose1 occupations must be sought which exercise the muscles and interest the mind2 and thus the equal action of both kinds of nerves is secured4 ,this shows why exercise is so much more healthful and invigorating when the mind is interested than when it is not4 ,as an illustration1 let a person go shopping with a friend1 and have nothing to do but look on4 ,how soon do the continuous walking and standing weary6 ,but1 suppose one1 thus wearied1 hears of the arrival of a very dear friend3 she can instantly walk off a mile or two to meet her1 without the least feeling of fatigue4 ,by this is shown the importance of furnishing1 for young persons1 exercise in which they will take an interest4 ,long and formal walks1 merely for exercise1 though they do some good1 in securing fresh air and some exercise of the muscles1 would be of triple benefit if changed to amusing sports1 or to the cultivation of fruits and flowers1 in which it is impossible to engage without acquiring a great interest4 ,it shows1 also1 why it is far better to trust to useful domestic exercise at home than to send a young person out to walk for the mere purpose of exercise4 ,young girls can seldom be made to realize the value of health1 and the need of exercise to secure it1 so as to feel much interest in walking abroad1 when they have no other object4 ,but if they are brought up to minister to the comfort and enjoyment of themselves and others by performing domestic duties1 they will constantly be interested and cheered in their exercise by the feeling of usefulness and the consciousness of having performed their duty4 ,there are few young persons1 it is hoped1 who are brought up with such miserable habits of selfishness and indolence that they can not be made to feel happier by the consciousness of being usefully employed4 ,and those who have never been accustomed to think or care for any one but themselves1 and who seem to feel little pleasure in making themselves useful1 by wise and proper influences can often be gradually awakened to the new pleasure of benevolent exertion to promote the comfort and enjoyment of others4 ,and the more this sacred and elevating kind of enjoyment is tasted1 the greater is the relish induced4 ,other enjoyments often cloy2 but the heavenly pleasure secured by virtuous industry and benevolence1 while it satisfies at the time1 awakens fresh desires for the continuance of so ennobling a good4 ,it is an interesting illustration of the benevolence and wisdom of our ,maker1 that the appropriate duties of the family1 uniting intellectual1 social1 and moral with both sedentary and active pursuits1 are exactly fitted to employ every faculty in a healthful proportion4 ,and it is a sad violation of the laws of health to so divide family employments that one class use muscle too much1 and the other the brain to excess4 ,,chapter ,,ix4 ,,healthful ,,food ,,and ,,drinks4 ,the person who decides what shall be the food and drink of a family1 and the modes of its preparation1 is the one who decides1 to a greater or less extent1 what shall be the health of that family4 ,it is the opinion of most medical men that intemperance in eating is one of the most fruitful of all causes of disease and death4 ,if this be so1 the woman who wisely adapts the food and cooking of her family to the laws of health removes one of the greatest risks which threatens the lives of those under her care4 ,but1 unfortunately1 there is no other duty that has been involved in more doubt and perplexity4 ,were one to believe all that is said and written on this subject1 the conclusion probably would be1 that there is not one solitary article of food on ,god's earth which it is healthful to eat4 ,happily1 however1 there are general principles on this subject which1 if understood and applied1 will prove a safe guide to any woman of common sense2 and it is the object of the present chapter to set forth these principles4 ,all material things on earth1 whether solid1 liquid1 or gaseous1 can be resolved into sixty-two simple substances1 only fourteen of which are in the human body2 and these1 in certain proportions1 in all mankind4 ,thus1 in a man weighing #aed lbs4 are found #aaa lbs4 oxygen gas and #ad lbs4 hydrogen gas1 which1 united1 form water2 #ba lbs4 carbon2 #c lbs4 #h oz4 nitrogen gas2 #a lb4 #ab oz4 #aij grs4 phosphorus2 #b lbs4 calcium1 the chief ingredient of bones2 #b oz4 fluorine2 #b oz4 #bai grs4 sulphur2 #b oz4 #dg grs4 chlorine2 #b oz4 #aaf grs4 sodium2 #ajj grs4 iron2 #bij grs4 potassium2 #ab grs4 magnesium2 and #b grs4 silicon4 ,these simple substances are constantly passing out of the body through the lungs1 skin1 and other excreting organs4 ,it is found that certain of these simple elements are used for one part of the body and others for other parts1 and this in certain regular proportions4 ,thus1 carbon is the chief element of fat1 and also supplies the fuel that combines with oxygen in the capillaries to produce animal heat4 ,the nitrogen which we gain from our food and the air is the chief element of muscle2 phosphorus is the chief element of brain and nerves2 and calcium or lime is the hard portion of the bones4 ,iron is an important element of blood2 and silicon supplies the hardest parts of the teeth1 nails1 and hair4 ,water1 which is composed of the two gases oxygen and hydrogen1 is the largest portion of the body1 forming its fluids2 there is four times as much of carbon as there is of nitrogen in the body2 while there is only two per cent4 as much phosphorus as carbon4 ,a man weighing one hundred and fifty-four pounds1 who leads an active life1 takes into his stomach daily from two to three pounds of solid food1 and from five to six pounds of liquid4 ,at the same time he takes into his lungs1 daily1 four or five thousand gallons of air4 ,this amounts to three thousand pounds of nutriment received through stomach and lungs1 and then expelled from the body1 in one year2 or about twenty times the man's own weight4 ,it is found that the simple elements will not nourish the body in their natural state1 but only when organized1 either as vegetable or animal food2 and1 to the dismay of the ,grahamite or vegetarian school1 it is now established by chemists that animal and vegetable food contain the same elements1 and in nearly the same proportions4 ,thus1 in animal food1 carbon predominates in fats1 while in vegetable food it shows itself in sugar1 starch1 and vegetable oils4 ,nitrogen is found in animal food in the albumen1 fibrine1 and caseine2 while in vegetables it is in gluten1 albumen1 and caseine4 ,it is also a curious fact that1 in all articles of food1 the elements that nourish diverse parts of the body are divided into separable portions1 and also that the proportions correspond in a great degree to the wants of the body4 ,for example1 a kernel of wheat contains all the articles demanded for every part of the body4 ,fig4 #ec represents1 upon an enlarged scale1 the position and proportions of the chief elements required4 ,the white central part is the largest in quantity1 and is chiefly carbon in the form of starch1 which supplies fat and fuel for the capillaries4 ,the shaded outer portion is chiefly nitrogen1 which nourishes the muscles2 and the dark spot at the bottom is principally phosphorus1 which nourishes the brain and nerves4 ,and these elements are in due proportion to the demands of the body4 ,a portion of the outer covering of a wheat-kernel holds lime1 silica1 and iron1 which are needed by the body1 and which are found in no other part of the grain4 ,the woody fibre is not digested1 but serves1 by its bulk and stimulating action1 to facilitate digestion4 ,it is1 therefore1 evident that bread made of unbolted flour is more healthful than that made of superfine flour4 ,for the process of bolting removes all the woody fibre2 the lime needed for the bones2 the silica for hair1 nails1 and teeth2 the iron for the blood2 and most of the nitrogen and phosphorus needed for muscles1 brain1 and nerves4 ,illustration3 ,fig4 #ec4 ,experiments on animals prove that fine flour alone1 which is chiefly carbon1 will not sustain life more than a month1 while unbolted flour furnishes all that is needed for every part of the body4 ,there are cases where persons can not use such coarse bread1 on account of its irritating action on inflamed coats of the stomach4 ,for such1 a kind of wheaten grit is provided1 containing all the kernel of the wheat1 except the outside woody fibre4 ,from these statements it may be seen that one of the chief mistakes in providing food for families has been in changing the proportions of the elements nature has fitted for our food4 ,thus1 fine wheat is deprived by bolting of some of the most important of its nourishing elements1 leaving carbon chiefly1 which1 after supplying fuel for the capillaries1 must1 if in excess1 be sent out of the body2 thus needlessly taxing all the excreting organs4 ,so milk1 which contains all the elements needed by the body1 has the cream taken out and used for butter1 which again is chiefly carbon4 ,then1 sugar and molasses1 cakes and candies1 are chiefly carbon1 and supply but very little of other nourishing elements1 while1 to make them safe1 much exercise in cold and pure air is necessary4 ,and yet it is the children of the rich1 housed in chambers and school-rooms most of their time1 who are fed with these dangerous dainties1 thus weakening their constitutions1 and inducing fevers1 colds1 and many other diseases4 ,the proper digestion of food depends on the wants of the body1 and on its power of appropriating the aliment supplied4 ,the best of food can not be properly digested when it is not needed4 ,all that the system requires will be used1 and the rest will be thrown out by the several excreting organs1 which thus are frequently overtaxed1 and vital forces are wasted4 ,even food of poor quality may digest well if the demands of the system are urgent4 ,the way to increase digestive power is to increase the demand for food by pure air and exercise of the muscles1 quickening the blood1 and arousing the whole system to a more rapid and vigorous rate of life4 ,we are now ready to consider intelligently the following general principles in regard to the proper selection of food3 ,vegetable and animal food are equally healthful if apportioned to the given circumstances4 ,in cold weather1 carbonaceous food1 such as butter1 fats1 sugar1 molasses1 etc41 can be used more safely than in warm weather4 ,and they can be used more safely by those who exercise in the open air than by those of confined and sedentary habits4 ,students who need food with little carbon1 and women who live in the house1 should always seek coarse bread1 fruits1 and lean meats1 and avoid butter1 oils1 sugar1 and molasses1 and articles containing them4 ,many students and women using little exercise in the open air grow thin and weak1 because the vital powers are exhausted in throwing off excess of food1 especially of the carbonaceous4 ,the liver is especially taxed in such cases1 being unable to remove all the excess of carbonaceous matter from the blood1 and thus 8biliousness0 ensues1 particularly on the approach of warm weather1 when the air brings less oxygen than in cold4 ,it is found1 by experiment1 that the supply of gastric juice1 furnished from the blood by the arteries of the stomach1 is proportioned1 not to the amount of food put into the stomach1 but to the wants of the body2 so that it is possible to put much more into the stomach than can be digested4 ,to guide and regulate in this matter1 the sensation called hunger is provided4 ,in a healthy state of the body1 as soon as the blood has lost its nutritive supplies1 the craving of hunger is felt1 and then1 if the food is suitable1 and is taken in the proper manner1 this sensation ceases as soon as the stomach has received enough to supply the wants of the system4 ,but our benevolent ,creator1 in this as in our other duties1 has connected enjoyment with the operation needful to sustain our bodies4 ,in addition to the allaying of hunger1 the gratification of the palate is secured by the immense variety of food1 some articles of which are far more agreeable than others4 ,this arrangement of ,providence1 designed for our happiness1 has become1 either through ignorance or want of self-control1 the chief cause of the many diseases and sufferings which afflict those classes who have the means of seeking a variety to gratify the palate4 ,if mankind had only one article of food1 and only water to drink1 though they would have less enjoyment in eating1 they would never be tempted to put any more into the stomach than the calls of hunger require4 ,but the customs of society1 which present an incessant change1 and a great variety of food1 with those various condiments which stimulate appetite1 lead almost every person very frequently to eat merely to gratify the palate1 after the stomach has been abundantly supplied1 so that hunger has ceased4 ,when too great a supply of food is put into the stomach1 the gastric juice dissolves only that portion which the wants of the system demand4 ,most of the remainder is ejected in an unprepared state2 the absorbents take portions of it into the system2 and all the various functions of the body1 which depend on the ministries of the blood1 are thus gradually and imperceptibly injured4 ,very often1 intemperance in eating produces immediate results1 such as colic1 headaches1 pains of indigestion1 and vertigo4 ,but the more general result is a gradual undermining of all parts of the human frame2 thus imperceptibly shortening life1 by so weakening the constitution that it is ready to yield1 at every point1 to any uncommon risk or exposure4 ,thousands and thousands are passing out of the world1 from diseases occasioned by exposures which a healthy constitution could meet without any danger4 ,it is owing to these considerations that it becomes the duty of every woman who has the responsibility of providing food for a family to avoid a variety of tempting dishes4 ,it is a much safer guide to have only one kind of healthy food for each meal1 rather than the too abundant variety which is often met at the tables of almost all classes in this country4 ,when there is to be any variety of dishes1 they ought not to be successive1 but so arranged as to give the opportunity of selection4 ,how often is it the case that persons1 by the appearance of a favorite article1 are tempted to eat merely to gratify the palate1 when the stomach is already adequately supplied4 ,all such intemperance wears on the constitution1 and shortens life4 ,it not unfrequently happens that excess in eating produces a morbid appetite1 which must constantly be denied4 ,but the organization of the digestive organs demands not only that food should be taken in proper quantities1 but that it be taken at proper times4 ,illustration3 ,fig4 #ed4 ,fig4 #ed shows one important feature of the digestive organs relating to this point4 ,the part marked ,,lm shows the muscles of the inner coat of the stomach1 which run in one direction1 and ,,cm shows the muscles of the outer coat1 running in another direction4 ,as soon as the food enters the stomach1 the muscles are excited by the nerves1 and the peristaltic motion commences3 this is a powerful and constant exercise of the muscles of the stomach1 which continues until the process of digestion is complete4 ,during this time the blood is withdrawn from other parts of the system1 to supply the demands of the stomach1 which is laboring hard with all its muscles4 ,when this motion ceases1 and the digested food has gradually passed out1 nature requires that the stomach should have a period of repose4 ,and if another meal be eaten immediately after one is digested1 the stomach is set to work again before it has had time to rest1 and before a sufficient supply of gastric juice is provided4 ,the general rule1 then1 is1 that three hours be given to the stomach for labor1 and two for rest2 and in obedience to this1 five hours1 at least1 ought to elapse between every two regular meals4 ,in cases where exercise produces a flow of perspiration1 more food is needed to supply the loss2 and strong laboring men may safely eat as often as they feel the want of food4 ,so1 young and healthy children1 who gambol and exercise much1 and whose bodies grow fast1 may have a more frequent supply of food4 ,but1 as a general rule1 meals should be five hours apart1 and eating between meals avoided4 ,there is nothing more unsafe and wearing to the constitution than a habit of eating at any time merely to gratify the palate4 ,when a tempting article is presented1 every person should exercise sufficient self-denial to wait till the proper time for eating arrives4 ,children1 as well as grown persons1 are often injured by eating between their regular meals1 thus weakening the stomach by not affording it any time for rest4 ,as a general rule1 the quantity of food actually needed by the body depends on the amount of muscular exercise taken4 ,a laboring man in the open fields probably throws off from his skin and lungs a much larger amount than a person of sedentary pursuits4 ,in consequence of this1 he demands a greater amount of food and drink4 ,those persons who keep their bodies in a state of health by sufficient exercise can always be guided by the calls of hunger4 ,they can eat when they feel hungry1 and stop when hunger ceases2 and thus they will calculate exactly right4 ,but the difficulty is1 that a large part of the community1 especially women1 are so inactive in their habits that they seldom feel the calls of hunger4 ,they habitually eat1 merely to gratify the palate4 ,this produces such a state of the system that they lose the guide which ,nature has provided4 ,they are not called to eat by hunger1 nor admonished1 by its cessation1 when to stop4 ,in consequence of this1 such persons eat what pleases the palate1 till they feel no more inclination for the article4 ,it is probable that three-fourths of the women in the wealthier circles sit down to each meal without any feeling of hunger1 and eat merely on account of the gratification thus afforded them4 ,such persons find their appetite to depend almost solely upon the kind of food on the table4 ,this is not the case with those who take the exercise which ,nature demands4 ,they approach their meals in such a state that almost any kind of food is acceptable4 ,persons who have a strong constitution1 and take much exercise1 may eat almost any thing with apparent impunity2 but young children who are forming their constitutions1 and persons who are delicate and who take but little exercise1 are very dependent for health on a proper selection of food4 ,it is found that there are some kinds of food which afford nutriment to the blood1 and do not produce any other effect on the system4 ,there are other kinds which are not only nourishing1 but stimulating1 so that they quicken the functions of the organs on which they operate4 ,the condiments used in cookery1 such as pepper1 mustard1 and spices1 are of this nature4 ,there are certain states of the system when these stimulants may be beneficial2 such cases can only be pointed out by medical men4 ,persons in perfect health1 and especially young children1 never receive any benefit from such kind of food2 and just in proportion as condiments operate to quicken the labors of the internal organs1 they tend to wear down their powers4 ,a person who thus keeps the body working under an unnatural excitement lives faster than ,nature designed1 and the constitution is worn out just so much the sooner4 ,a woman1 therefore1 should provide dishes for her family which are free from these stimulating condiments4 ,in regard to articles which are the most easily digested1 only general rules can be given4 ,tender meats are digested more readily than those which are tough1 or than many kinds of vegetable food4 ,the farinaceous articles1 such as rice1 flour1 corn1 potatoes1 and the like1 are the most nutritious1 and most easily digested4 ,the popular notion1 that meat is more nourishing than bread1 is a great mistake4 ,good bread contains more nourishment than butcher's meat4 ,the meat is more stimulating1 and for this reason is more readily digested4 ,a perfectly healthy stomach can digest almost any healthful food2 but when the digestive powers are weak1 every stomach has its peculiarities1 and what is good for one is hurtful to another4 ,in such cases1 experiment alone can decide which are the most digestible articles of food4 ,a person whose food troubles him must deduct one article after another1 till he learns by experience which is the best for digestion4 ,much evil has been done by assuming that the powers of one stomach are to be made the rule in regulating every other4 ,the most unhealthful kinds of food are those which are made so by bad cooking2 such as sour and heavy bread1 cakes1 pie-crust1 and other dishes consisting of fat mixed and cooked with flour4 ,rancid butter and high-seasoned food are equally unwholesome4 ,the fewer mixtures there are in cooking1 the more healthful is the food likely to be4 ,there is one caution as to the mode of eating which seems peculiarly needful to ,americans4 ,it is indispensable to good digestion that food be well chewed and taken slowly4 ,it needs to be thoroughly chewed and mixed with saliva1 in order to prepare it for the action of the gastric juice1 which1 by the peristaltic motion1 will be thus brought into contact with every one of the minute portions4 ,it has been found that a solid lump of food requires much more time and labor of the stomach for digestion than divided substances4 ,it has also been found that as each bolus1 or mouthful1 enters the stomach1 the latter closes1 until the portion received has had some time to move around and combine with the gastric juice1 and that the orifice of the stomach resists the entrance of any more till this is accomplished4 ,but1 if the eater persists in swallowing fast1 the stomach yields2 the food is then poured in more rapidly than the organ can perform its duty of preparative digestion1 and evil results are sooner or later developed4 ,this exhibits the folly of those hasty meals so common to travelers and to men of business1 and shows why children should be taught to eat slowly4 ,after taking a full meal1 it is very important to health that no great bodily or mental exertion be made till the labor of the stomach is over4 ,intense mental effort draws the blood to the head1 and muscular exertions draw it to the muscles2 and in consequence of this1 the stomach loses the supply which it requires when performing its office4 ,when the blood with its stimulating effects is thus withdrawn from the stomach1 the adequate supply of gastric juice is not afforded1 and indigestion is the result4 ,the heaviness which follows a full meal is the indication which ,nature gives of the need of quiet4 ,when the meal is moderate1 a sufficient quantity of gastric juice is exuded in an hour1 or hour and a half2 after which1 labor of body and mind may safely be resumed4 ,extremes of heat or cold are injurious to the process of digestion4 ,taking hot food or drink habitually1 tends to debilitate all the organs thus needlessly excited4 ,in using cold substances1 it is found that a certain degree of warmth in the stomach is indispensable to their digestion2 so that when the gastric juice is cooled below this temperature it ceases to act4 ,indulging in large quantities of cold drinks1 or eating ice-creams1 after a meal1 tends to reduce the temperature of the stomach1 and thus to stop digestion4 ,this shows the folly of those refreshments1 in convivial meetings1 where the guests are tempted to load the stomach with a variety such as would require the stomach of a stout farmer to digest2 and then to wind up with ice-creams1 thus lessening whatever ability might otherwise have existed to digest the heavy load4 ,the fittest temperature for drinks1 if taken when the food is in the digesting process1 is blood-heat4 ,cool drinks1 and even ice1 can be safely taken at other times1 if not in excessive quantity4 ,when the thirst is excessive1 or the body weakened by fatigue1 or when in a state of perspiration1 large quantities of cold drinks are injurious4 ,fluids taken into the stomach are not subject to the slow process of digestion1 but are immediately absorbed and carried into the blood4 ,this is the reason why liquid nourishment1 more speedily than solid food1 restores from exhaustion4 ,the minute vessels of the stomach absorb its fluids1 which are carried into the blood1 just as the minute extremities of the arteries open upon the inner surface of the stomach1 and there exude the gastric juice from the blood4 ,highly-concentrated food1 having much nourishment in a small bulk1 is not favorable to digestion1 because it can not be properly acted on by the muscular contractions of the stomach1 and is not so minutely divided as to enable the gastric juice to act properly4 ,this is the reason why a certain bulk of food is needful to good digestion2 and why those people who live on whale-oil and other highly nourishing food1 in cold climates1 mix vegetables and even sawdust with it1 to make it more acceptable and digestible4 ,so in civilized lands1 fruits and vegetables are mixed with more highly concentrated nourishment4 ,for this reason1 also1 soups1 jellies1 and arrow-root should have bread or crackers mixed with them4 ,this affords another reason why coarse bread1 of unbolted wheat1 so often proves beneficial4 ,where1 from inactive habits or other causes1 the bowels become constipated and sluggish1 this kind of food proves the appropriate remedy4 ,one fact on this subject is worthy of notice4 ,in ,england1 under the administration of ,william ,pitt1 for two years or more there was such a scarcity of wheat that1 to make it hold out longer1 ,parliament passed a law that the army should have all their bread made of unbolted flour4 ,the result was1 that the health of the soldiers improved so much as to be a subject of surprise to themselves1 the officers1 and the physicians4 ,these last came out publicly and declared that the soldiers never before were so robust and healthy2 and that disease had nearly disappeared from the army4 ,the civic physicians joined and pronounced it the healthiest bread2 and for a time schools1 families1 and public institutions used it almost exclusively4 ,even the nobility1 convinced by these facts1 adopted it for their common diet1 and the fashion continued a long time after the scarcity ceased1 until more luxurious habits resumed their sway4 ,we thus see why children should not have cakes and candies allowed them between meals4 ,besides being largely carbonaceous1 these are highly concentrated nourishments1 and should be eaten with more bulky and less nourishing substances4 ,the most indigestible of all kinds of food are fatty and oily substances1 if heated4 ,it is on this account that pie-crust and articles boiled and fried in fat or butter are deemed not so healthful as other food4 ,the following1 then1 may be put down as the causes of a debilitated constitution from the misuse of food3 ,eating too much1 eating too often1 eating too fast1 eating food and condiments that are too stimulating1 eating food that is too warm or too cold1 eating food that is highly concentrated1 without a proper admixture of less nourishing matter1 and eating hot food that is difficult of digestion4 ,it is a point fully established by experience that the full development of the human body and the vigorous exercise of all its functions can be secured without the use of stimulating drinks4 ,it is1 therefore1 perfectly safe to bring up children never to use them1 no hazard being incurred by such a course4 ,it is also found by experience that there are two evils incurred by the use of stimulating drinks4 ,the first is1 their positive effect on the human system4 ,their peculiarity consists in so exciting the nervous system that all the functions of the body are accelerated1 and the fluids are caused to move quicker than at their natural speed4 ,this increased motion of the animal fluids always produces an agreeable effect on the mind4 ,the intellect is invigorated1 the imagination is excited1 the spirits are enlivened2 and these effects are so agreeable that all mankind1 after having once experienced them1 feel a great desire for their repetition4 ,but this temporary invigoration of the system is always followed by a diminution of the powers of the stimulated organs2 so that1 though in all cases this reaction may not be perceptible1 it is invariably the result4 ,it may be set down as the unchangeable rule of physiology1 that stimulating drinks deduct from the powers of the constitution in exactly the proportion in which they operate to produce temporary invigoration4 ,the second evil is the temptation which always attends the use of stimulants4 ,their effect on the system is so agreeable1 and the evils resulting are so imperceptible and distant1 that there is a constant tendency to increase such excitement1 both in frequency and power2 and the more the system is thus reduced in strength1 the more craving is the desire for that which imparts a temporary invigoration4 ,this process of increasing debility and increasing craving for the stimulus that removes it1 often goes to such an extreme that the passion is perfectly uncontrollable1 and mind and body perish under this baleful habit4 ,in this country there are three forms in which the use of such stimulants is common2 namely1 alcoholic drinks1 opium mixtures1 and tobacco4 ,these are all alike in the main peculiarity of imparting that extra stimulus to the system which tends to exhaust its powers4 ,multitudes in this nation are in the habitual use of some one of these stimulants2 and each person defends the indulgence by certain arguments3 ,first1 that the desire for stimulants is a natural propensity implanted in man's nature1 as is manifest from the universal tendency to such indulgences in every nation4 ,from this it is inferred that it is an innocent desire1 which ought to be gratified to some extent1 and that the aim should be to keep it within the limits of temperance1 instead of attempting to exterminate a natural propensity4 ,this is an argument which1 if true1 makes it equally proper for not only men1 but women and children1 to use opium1 brandy1 or tobacco as stimulating principles1 provided they are used temperately4 ,but if it be granted that perfect health and strength can be gained and secured without these stimulants1 and that their peculiar effect is to diminish the power of the system in exactly the same proportion as they stimulate it1 then there is no such thing as a temperate use1 unless they are so diluted as to destroy any stimulating power2 and in this form they are seldom desired4 ,the other argument for their use is1 that they are among the good things provided by the ,creator for our gratification2 that1 like all other blessings1 they are exposed to abuse and excess2 and that we should rather seek to regulate their use than to banish them entirely4 ,this argument is based on the assumption that they are1 like healthful foods and drinks1 necessary to life and health1 and injurious only by excess4 ,but this is not true2 for whenever they are used in any such strength as to be a gratification1 they operate to a greater or less extent as stimulants1 and to just such extent they wear out the powers of the constitution2 and it is abundantly proved that they are not1 like food and drink1 necessary to health4 ,such articles are designed for medicine1 and not for common use4 ,there can be no argument framed to defend the use of one of them which will not justify women and children in most dangerous indulgences4 ,there are some facts recently revealed by the microscope in regard to alcoholic drinks which every woman should understand and regard4 ,it has been shown in a previous chapter that every act of mind1 either by thought1 feeling1 or choice1 causes the destruction of certain cells in the brain and nerves4 ,it now is proved by microscopic science#d that the kind of nutrition furnished to the brain by the blood to a certain extent decides future feelings1 thoughts1 and volitions4 ,the cells of the brain not only abstract from the blood the healthful nutrition1 but also are affected in shape1 size1 color1 and action by unsuitable elements in the blood4 ,this is especially the case when alcohol is taken into the stomach1 from whence it is always carried to the brain4 ,the consequence is1 that it affects the nature and action of the brain-cells1 until a habit is formed which is automatic2 that is1 the mind loses the power of controlling the brain in its development of thoughts1 feelings1 and choices as it would in the natural state1 and is itself controlled by the brain4 ,in this condition a real disease of the brain is created1 called oino-mania1 and the only remedy is total abstinence1 and that for a long period1 from the alcoholic poison4 ,and what makes the danger more fearful is1 that the brain-cells never are so renewed but that this pernicious stimulus will bring back the disease in full force1 so that a man once subject to it is never safe except by maintaining perpetual and total abstinence from every kind of alcoholic drink4 ,dr4 ,day1 who for many years has had charge of an inebriate asylum1 states that he witnessed the dissection of the brain of a man once an inebriate1 but for many years in practice of total abstinence1 and found its cells still in the weak and unnatural state produced by earlier indulgences4 #d ,for these statements the writer is indebted to ,maudsley1 a recent writer on ,microscopic ,physiology4 ,there has unfortunately been a difference of opinion among medical men as to the use of alcohol4 ,liebig1 the celebrated writer on animal chemistry1 having found that both sugar and alcohol were heat-producing articles of food1 framed a theory that alcohol is burned in the lungs1 giving off carbonic acid and water1 and thus serving to warm the body4 ,but modern science has proved that it is in the capillaries that animal heat is generated1 and it is believed that alcohol lessens instead of increasing the power of the body to bear the cold4 ,sir ,john ,ross1 in his ,arctic voyage1 proved by his own experience and that of his men that cold-water drinkers could bear cold longer and were stronger than any who used alcohol4 ,carpenter1 a standard writer on physiology1 says the objection to a habitual use of even small quantities of alcoholic drinks is1 that 8they are universally admitted to possess a poisonous character10 and 8tend to produce a morbid condition of body20 while 8the capacity for enduring extremes of heat and cold1 or of mental or bodily labor1 is diminished rather than increased by their habitual employment40 ,professor ,j4 ,bigelow1 of ,harvard ,university1 says3 8,alcohol is highly stimulating1 heating1 and intoxicating1 and its effects are so fascinating that when once experienced there is danger that the desire for them may be perpetuated40 ,dr4 ,bell and ,dr4 ,churchill1 both high medical authorities1 especially in lung disease1 for which whisky is often recommended1 come to the conclusion that 8the opinion that alcoholic liquors have influence in preventing the deposition of tubercle is destitute of any foundation2 on the contrary1 their use predisposes to tubercular deposition40 ,and 8where tubercle exists1 alcohol has no effect in modifying the usual course1 neither does it modify the morbid effects on the system40 ,professor ,youmans1 of ,new ,york1 says3 8,it has been demonstrated that alcoholic drinks prevent the natural changes in the blood1 and obstruct the nutritive and reparative functions40 ,he adds3 8,chemical experiments have demonstrated that the action of alcohol on the digestive fluid is to destroy its active principle1 the pepsin1 thus confirming the observations of physiologists1 that its use gives rise to serious disorders of the stomach1 and malignant aberration of the whole economy40 ,it is true that some scientific men teach that alcohol1 tobacco1 and opium are safe1 and even useful1 in certain quantities1 though there is no way to know what is the safe and useful point4 ,usually it is men who habitually use some of these dangerous articles who hold this view4 ,we are now prepared to consider the great principles of science1 common sense1 and religion1 which should guide every woman who has any kind of influence or responsibility on this subject4 ,it is allowed by all medical men that pure water is perfectly healthful1 and supplies all the liquid needed by the body2 and also that by proper means1 which ordinarily are in the reach of all1 water can be made sufficiently pure4 ,it is allowed by all that milk1 and the juices of fruits1 when taken into the stomach1 furnish water that is always pure1 and that our bread and vegetable food also supply it in large quantities4 ,there are besides a great variety of agreeable and healthful beverages1 made from the juices of fruit1 containing no alcohol2 and agreeable drinks1 such as milk1 cocoa1 and chocolate1 that contain no stimulating principles1 and which are nourishing and healthful4 ,as one course1 then1 is perfectly safe1 and another involves great danger1 it is wrong and sinful to choose the path of danger4 ,there is no peril in drinking pure water1 milk1 the juices of fruits1 and infusions that are nourishing and harmless4 ,but there is great danger to the young1 and to the commonwealth1 in patronizing the sale and use of alcoholic drinks4 ,the religion of ,christ1 in its distinctive feature1 involves generous self-denial for the good of others1 especially for the weaker members of society4 ,it is on this principle that ,st4 ,paul sets forth his own example3 8,if meat make my brother to offend1 ,i will eat no flesh while the world standeth1 lest ,i make my brother to offend40 ,and again he teaches1 8,we1 then1 that are strong ought to bear the infirmities of the weak1 and not to please ourselves40 ,this ,christian principle also applies to the common drinks of the family1 tea and coffee4 ,it has been shown that the great end for which ,jesus ,christ came1 and for which he instituted the family state1 is the training of our whole race to virtue and happiness1 with chief reference to an immortal existence4 ,in this mission1 of which woman is chief minister1 the distinctive feature is self-sacrifice of the wiser and stronger members to save and to elevate the weaker ones4 ,the children and the servants are these weaker members1 who by ignorance and want of habits of self-control are in most danger4 ,it is in this aspect that we are to consider the expediency of using tea and coffee in a family4 ,these drinks are a most extensive cause of much of the nervous debility and suffering endured by ,american women2 and relinquishing them would save an immense amount of such suffering4 ,moreover1 all housekeepers will allow that they can not regulate these drinks in their kitchens1 where the ignorant use them to excess4 ,there is little probability that the present generation will make so decided a change in their habits as to give up these beverages2 but the subject is presented rather in reference to forming the habits of children4 ,it is a fact that tea and coffee are at first seldom or never agreeable to children4 ,it is the mixture of milk1 sugar1 and water1 that reconciles them to a taste which in this manner gradually becomes agreeable4 ,now1 suppose that those who provide for a family conclude that it is not their duty to give up entirely the use of stimulating drinks1 may not the case appear different in regard to teaching their children to love such drinks8 ,let the matter be regarded thus3 ,the experiments of physiologists all prove that stimulants are not needful to health1 and that1 as the general rule1 they tend to debilitate the constitution4 ,is it right1 then1 for a parent to tempt a child to drink what is not needful1 when there is a probability that it will prove1 to some extent1 an undermining drain on the constitution8 ,some constitutions can bear much less excitement than others2 and in every family of children there is usually one or more of delicate organization1 and consequently peculiarly exposed to dangers from this source4 ,it is this child who ordinarily becomes the victim to stimulating drinks4 ,the tea and coffee which the parents and the healthier children can use without immediate injury gradually sap the energies of the feebler child1 who proves either an early victim or a living martyr to all the sufferings that debilitated nerves inflict4 ,can it be right to lead children where all allow that there is some danger1 and where in many cases disease and death are met1 when another path is known to be perfectly safe8 ,the impression common in this country1 that warm drinks1 especially in winter1 are more healthful than cold1 is not warranted by any experience1 nor by the laws of the physical system4 ,at dinner cold drinks are universal1 and no one deems them injurious4 ,it is only at the other two meals that they are supposed to be hurtful4 8,water is a safe drink for all constitutions1 provided it be resorted to in obedience to the dictates of natural thirst only1 and not of habit4 ,unless the desire for it is felt1 there is no occasion for its use during a meal4 8,the primary effect of all distilled and fermented liquors is to stimulate the nervous system and quicken the circulation4 ,in infancy and childhood the circulation is rapid and easily excited1 and the nervous system is strongly acted upon even by the slightest external impressions4 ,hence1 slight causes of irritation readily excite febrile and convulsive disorders4 ,in youth1 the natural tendency of the constitution is still to excitement1 and consequently1 as a general rule1 the stimulus of fermented liquors is injurious40 ,these remarks by ,dr4 ,combe show that parents1 who find that stimulating drinks are not injurious to themselves1 may mistake in inferring from this that they will not be injurious to their children4 ,he continues thus3 8,in mature age1 when digestion is good1 and the system in full vigor1 if the mode of life be not too exhausting1 the nervous functions and general circulation are in their best condition1 and require no stimulus for their support4 ,the bodily energy is then easily sustained by nutritious food and a regular regimen1 and consequently artificial excitement only increases the wasting of the natural strength40 ,it may be asked1 in this connection1 why the stimulus of animal food is not to be regarded in the same light as that of stimulating drinks4 ,in reply1 a very essential difference may be pointed out4 ,animal food furnishes nutriment to the organs which it stimulates1 but stimulating drinks excite the organs to quickened action without affording any nourishment4 ,it has been supposed by some that tea and coffee have at least a degree of nourishing power4 ,but it is proved that it is the milk and sugar1 and not the main portion of the drink1 which imparts the nourishment4 ,tea has not one particle of nourishing properties2 and what little exists in the coffee-berry is lost by roasting it in the usual mode4 ,all that these articles do is simply to stimulate without nourishing4 ,although there is little hope of banishing these drinks1 there is still a chance that something may be gained in attempts to regulate their use by the rules of temperance4 ,if1 then1 a housekeeper can not banish tea and coffee entirely1 she may use her influence to prevent excess1 both by her instructions1 and by the power of control committed more or less to her hands4 ,it is important for every housekeeper to know that the health of a family very much depends on the purity of water used for cooking and drinking4 ,there are three causes of impure and unhealthful water4 ,one is1 the existence in it of vegetable or animal matter1 which can be remedied by filtering through sand and charcoal4 ,another cause is1 the existence of mineral matter1 especially in limestone countries1 producing diseases of the bladder4 ,this is remedied1 in a measure1 by boiling1 which secures a deposit of the lime on the vessel used4 ,the third cause is1 the corroding of zinc and lead used in pipes and reservoirs1 producing oxides that are slow poisons4 ,the only remedy is prevention1 by having supply-pipes made of iron1 like gas-pipe1 instead of zinc and lead2 or the lately invented lead pipe lined with tin1 which metal is not corrosive4 ,the obstacle to this is1 that the trade of the plumbers would be greatly diminished by the use of reliable pipes4 ,when water must be used from supply-pipes of lead or zinc1 it is well to let the water run some time before drinking it1 and to use as little as possible1 taking milk instead2 and being further satisfied for inner necessities by the water supplied by fruits and vegetables4 ,the water in these is always pure4 ,but in using milk as a drink1 it must be remembered that it is also rich food1 and that less of other food must be taken when milk is thus used1 or bilious troubles will result from excess of food4 ,the use of opium1 especially by women1 is usually caused at first by medical prescriptions containing it4 ,all that has been stated as to the effect of alcohol in the brain is true of opium1 while to break a habit thus induced is almost hopeless4 ,every woman who takes or who administers this drug is dealing as with poisoned arrows1 whose wounds are without cure4 ,the use of tobacco in this country1 and especially among young boys1 is increasing at a fearful rate4 ,on this subject we have the unanimous opinion of all medical men1 the following being specimens4 ,a distinguished medical writer thus states the case3 8,every physician knows that the agreeable sensations that tempt to the use of tobacco are caused by nicotine1 which is a rank poison1 as much so as prussic acid or arsenic4 ,when smoked1 the poison is absorbed by the blood of the mouth1 and carried to the brain4 ,when chewed1 the nicotine passes to the blood through the mouth and stomach4 ,in both cases1 the whole nervous system is thrown into abnormal excitement to expel the poison1 and it is this excitement that causes agreeable sensations4 ,the excitement thus caused is invariably followed by a diminution of nervous power1 in exact proportion to the preceding excitement to expel the evil from the system40 ,few will dispute the general truth and effect of the above statement1 so that the question is one to be settled on the same principle as applies to the use of alcoholic drinks4 ,is it1 then1 according to the generous principles of ,christ's religion1 for those who are strong and able to bear this poison1 to tempt the young1 the ignorant1 and the weak to a practice not needful to any healthful enjoyment1 and which leads multitudes to disease1 and often to vice8 ,for the use of tobacco tends always to lessen nerve-power1 and probably every one out of five that indulges in its use awakens a morbid craving for increased stimulus1 lessens the power of self-control1 diminishes the strength of the constitution1 and sets an example that influences the weak to the path of danger and of frequent ruin4 ,the great danger of this age is an increasing1 intense worldliness1 and disbelief in the foundation principle of the religion of ,christ1 that we are to reap through everlasting ages the consequences of habits formed in this life4 ,in the light of his ,word1 they only who are truly wise 8shall shine as the firmament1 and they that turn many to righteousness1 as the stars1 forever and ever40 ,it is increased faith or belief in the teachings of ,christ's religion1 as to the influence of this life upon the life to come1 which alone can save our country and the world from that inrushing tide of sensualism and worldliness now seeming to threaten the best hopes and prospects of our race4 ,and woman1 as the chief educator of our race1 and the prime minister of the family state1 is bound1 in the use of meats and drinks1 to employ the powerful and distinctive motives of the religion of ,christ in forming habits of temperance and benevolent self-sacrifice for the good of others4 ,,chapter ,x4 ,,cleanliness4 ,both the health and comfort of a family depend1 to a great extent1 on cleanliness of the person and the family surroundings4 ,true cleanliness of person involves the scientific treatment of the skin4 ,this is the most complicated organ of the body1 and one through which the health is affected more than through any other2 and no persons can or will be so likely to take proper care of it as those by whom its construction and functions are understood4 ,illustration3 ,fig4 #ee4 ,fig4 #ee is a very highly magnified portion of the skin4 ,the layer marked #a is the outside1 very thin skin1 called the cuticle or scarf skin4 ,this consists of transparent layers of minute cells1 which are constantly decaying and being renewed1 and the white scurf that passes from the skin to the clothing is a decayed portion of these cells4 ,this part of the skin has neither nerves nor blood-vessels4 ,the dark layer1 marked #b1 #g1 #h1 is that portion of the true skin which gives the external color marking diverse races4 ,in the portion of the dark layer marked #c1 #d1 is seen a net-work of nerves which run from two branches of the nervous trunks coming from the spinal marrow4 ,these are nerves of sensation1 by which the sense of touch or feeling is performed4 ,fig4 #ef represents the blood-vessels1 7intermingled with the nerves of the skin17 which divide into minute capillaries1 that act like the capillaries of the lungs1 taking oxygen from the air1 and giving out carbonic acid4 ,at a and b are seen the roots of two hairs1 which abound in certain parts of the skin1 and are nourished by the blood of the capillaries4 ,illustration3 ,fig4 #ef4 ,illustration3 ,fig4 #eg4 ,at ,fig4 #eg is a magnified view of another set of vessels1 called the lymphatics or absorbents4 ,these are extremely minute vessels that interlace with the nerves and blood-vessels of the skin4 ,their office is to aid in collecting the useless1 injurious1 or decayed matter1 and carry it to certain reservoirs1 from which it passes into some of the large veins1 to be thrown out through the lungs1 bowels1 kidneys1 or skin4 ,these absorbent or lymphatic vessels have mouths opening on the surface of the true skin1 and1 though covered by the cuticle1 they can absorb both liquids and solids that are placed in close contact with the skin4 ,in proof of this1 one of the main trunks of the lymphatics in the hand can be cut off from all communication with other portions1 and tied up2 and if the hand is immersed in milk a given time1 it will be found that the milk has been absorbed through the cuticle and fills the lymphatics4 ,in this way long-continued blisters on the skin will introduce the blistering matter into the blood through the absorbents1 and then the kidneys will take it up from the blood passing through them to carry it out of the body1 and thus become irritated and inflamed by it4 ,there are also oil-tubes1 imbedded in the skin1 that draw off oil from the blood4 ,this issues on the surface1 and spreads over the cuticle to keep it soft and moist4 ,but the most curious part of the skin is the system of innumerable minute perspiration-tubes4 ,fig4 #eh is a drawing of one very greatly magnified4 ,these tubes open on the cuticle1 and the openings are called pores of the skin4 ,they descend into the true skin1 and there form a coil1 as is seen in the drawing4 ,these tubes are hollow1 like a pipe-stem1 and their inner surface consists of wonderfully minute capillaries filled with the impure venous blood4 ,and in these small tubes the same process is going on as takes place when the carbonic acid and water of the blood are exhaled from the lungs4 ,the capillaries of these tubes through the whole skin of the body are thus constantly exhaling the noxious and decayed particles of the body1 just as the lungs pour them out through the mouth and nose4 ,illustration3 ,fig4 #eh4 ,it has been shown that the perspiration-tubes are coiled up into a ball at their base4 ,the number and extent of these tubes are astonishing4 ,in a square inch on the palm of the hand have been counted1 through a microscope1 thirty-five hundred of these tubes4 ,each one of them is about a quarter of an inch in length1 including its coils4 ,this makes the united lengths of these little tubes to be seventy-three feet to a square inch4 ,their united length over the whole body is thus calculated to be equal to twenty-eight miles4 ,what a wonderful apparatus this6 ,and what mischiefs must ensue when the drainage from the body of such an extent as this becomes obstructed6 ,but the inside of the body also has a skin1 as have all its organs4 ,the interior of the head1 the throat1 the gullet1 the lungs1 the stomach1 and all the intestines1 are lined with a skin4 ,this is called the mucous membrane1 because it is constantly secreting from the blood a slimy substance called mucus4 ,when it accumulates in the lungs1 it is called phlegm4 ,this inner skin also has nerves1 blood-vessels1 and lymphatics4 ,the outer skin joins to the inner at the mouth1 the nose1 and other openings of the body1 and there is a constant sympathy between the two skins1 and thus between the inner organs and the surface of the body4 ,,secreting ,,organs4 ,those vessels of the body which draw off certain portions of the blood and change it into a new form1 to be employed for service or to be thrown out of the body1 are called secreting organs4 ,the skin in this sense is a secreting organ1 as its perspiration-tubes secrete or separate the bad portions of the blood1 and send them off4 ,of the internal secreting organs1 the liver is the largest4 ,its chief office is to secrete from the blood all matter not properly supplied with oxygen4 ,for this purpose1 a set of veins carries the blood of all the lower intestines to the liver1 where the imperfectly oxidized matter is drawn off in the form of bile1 and accumulated in a reservoir called the gallbladder4 ,thence it passes to the place where the smaller intestines receive the food from the stomach1 and there it mixes with this food4 ,then it passes through the long intestines1 and is thrown out of the body through the rectum4 ,this shows how it is that want of pure and cool air and exercise causes excess of bile1 from lack of oxygen4 ,the liver also has arterial blood sent to nourish it1 and corresponding veins to return this blood to the heart4 ,so there are two sets of blood-vessels for the liver--one to secrete the bile1 and the other to nourish the organ itself4 ,the kidneys secrete from the arteries that pass through them all excess of water in the blood1 and certain injurious substances4 ,these are carried through small tubes to the bladder1 and thence thrown out of the body4 ,the pancreas1 a whitish gland situated in the abdomen below the stomach1 secretes from the arteries that pass through it the pancreatic juice1 which unites with the bile from the liver1 in preparing the food for nourishing the body4 ,there are certain little glands near the eyes that secrete the tears1 and others near the mouth that secrete the saliva1 or spittle4 ,these organs all have arteries sent to them to nourish them1 and also veins to carry away the impure blood4 ,at the same time1 they secrete from the arterial blood the peculiar fluid which it is their office to supply4 ,all the food that passes through the lower intestines which is not drawn off by the lacteals or by some of these secreting organs1 passes from the body through a passage called the rectum4 ,learned men have made very curious experiments to ascertain how much the several organs throw out of the body4 ,it is found that the skin throws off five out of eight pounds of the food and drink1 or probably about three or four pounds a day4 ,the lungs throw off one quarter as much as the skin1 or about a pound a day4 ,the remainder is carried off by the kidneys and lower intestines4 ,there is such a sympathy and connection between all the organs of the body1 that when one of them is unable to work1 the others perform the office of the feeble one4 ,thus1 if the skin has its perspiration-tubes closed up by a chill1 then all the poisonous matter that would have been thrown out through them must be emptied out either by the lungs1 kidneys1 or bowels4 ,when all these organs are strong and healthy1 they can bear this increased labor without injury4 ,but if the lungs are weak1 the blood sent from the skin by the chill engorges the weak blood-vessels1 and produces an inflammation of the lungs4 ,or it increases the discharge of a slimy mucous substance1 that exudes from the skin of the lungs4 ,this fills up the air-vessels1 and would very soon end life1 were it not for the spasms of the lungs1 called coughing1 which throw off this substance4 ,if1 on the other hand1 the bowels are weak1 a chill of the skin sends the blood into all the blood-vessels of the intestines1 and produces inflammation there1 or else an excessive secretion of the mucous substance1 which is called a diarrhea4 ,or if the kidneys are weak1 there is an increased secretion and discharge from them1 to an unhealthy and injurious extent4 ,this connection between the skin and internal organs is shown1 not only by the internal effects of a chill on the skin1 but by the sympathetic effect on the skin when these internal organs suffer4 ,for example1 there are some kinds of food that will irritate and influence the stomach or the bowels2 and this1 by sympathy1 will produce an immediate eruption on the skin4 ,some persons1 on eating strawberries1 will immediately be affected with a nettle-rash4 ,others can not eat certain shell-fish without being affected in this way4 ,many humors on the face are caused by a diseased state of the internal organs with which the skin sympathizes4 ,this short account of the construction of the skin1 and of its intimate connection with the internal organs1 shows the philosophy of those modes of medical treatment that are addressed to this portion of the body4 ,it is on this powerful agency that the steam-doctors rely1 when1 by moisture and heat1 they stimulate all the innumerable perspiration-tubes and lymphatics to force out from the body a flood of unnaturally excited secretions2 while it is 8kill or cure10 just as the chance may meet or oppose the demands of the case4 ,it is the skin1 also1 that is the chief basis of medical treatment in the ,water ,cure1 whose slow processes are as much safer as they are slower4 ,at the same time1 it is the ill-treatment or neglect of the skin which1 probably1 is the cause of disease and decay to an incredible extent4 ,the various particulars in which this may be seen will now be pointed out4 ,in the management and care of this wonderful and complex part of the body many mistakes have been made4 ,the most common one is the misuse of the bath1 especially since cold-water cures have come into use4 ,this mode of medical treatment originated with an ignorant peasant1 amidst a population where outdoor labor had strengthened nerves and muscles and imparted rugged powers to every part of the body4 ,it was then introduced into ,england and ,america without due consideration or knowledge of the diseases1 habits1 or real condition of patients1 especially of women4 ,the consequence was a mode of treatment too severe and exhausting2 and many practices were spread abroad not warranted by true medical science4 ,but1 in spite of these mistakes and abuses1 the treatment of the skin for disease by the use of cold water has become an accepted doctrine of the most learned medical practitioners4 ,it is now held by all such that fevers can be detected in their distinctive features by the thermometer1 and that all fevers can be reduced by cold baths and packing in the wet sheet1 in the mode employed in all water cures4 ,it has been supposed that large bath-tubs for immersing the whole person are indispensable to the proper cleaning of the skin4 ,this is not so4 ,a wet towel1 applied every morning to the skin1 followed by friction in pure air1 is all that is absolutely needed2 although a full bath is a great luxury4 ,access of air to every part of the skin1 when its perspiratory tubes are cleared and its blood-vessels are filled by friction1 is the best ordinary bath4 ,children should be washed all over1 every night or morning1 to remove impurities from the skin4 ,but in this process careful regard should be paid to the peculiar constitution of a child4 ,very nervous children sometimes revolt from cold water1 and like a tepid bath2 others prefer a cold bath2 and nature should be the guide4 ,it must be remembered that the skin is the great organ of sensation1 and in close connection with brain1 spine1 and nerve-centres3 so that what a strong nervous system can bear with advantage is too powerful and exhausting for another4 ,as age advances1 or as disease debilitates the body1 great care should be taken not to overtax the nervous system by sudden shocks1 or to diminish its powers by withdrawing animal heat to excess4 ,persons lacking robustness should bathe or use friction in a warm room2 and if very delicate1 should expose only a portion of the body at once to cold air4 ,but an evening or morning washing and friction of the skin will save from colds and many other evils4 ,johnson1 a celebrated writer on agricultural chemistry1 tells of an experiment by friction on the skin of pigs1 whose skins are like that of the human race4 ,he treated six of these animals with a curry-comb seven weeks1 and left three other pigs untouched4 ,the result was a gain of thirty-three pounds more of weight1 with the use of five bushels less of food for those curried1 than for the neglected ones4 ,this result was owing to the fact that all the functions of the body were more perfectly performed when1 by friction1 the skin was kept free from filth and the blood in it exposed to the air4 ,the same will be true of the human skin4 ,a calculation has been made on this fact1 by which it is estimated that a man1 by proper care of his skin1 would save over thirty-one dollars in food yearly1 which at #f per cent4 is the interest on over five hundred dollars4 ,if men will give as much care to their own skin as they give to currying a horse1 they will gain both health and wealth4 ,,chapter ,,xi4 ,,clothing4 ,there is no duty of those persons having control of a family where principle and practice are more at variance than in regulating the dress of young girls1 especially at the most important and critical period of life4 ,it is a difficult duty for parents and teachers to contend with the power of fashion1 which at this time of a young girl's life is frequently the ruling thought1 and when to be out of the fashion1 to be odd and not dress as all her companions do1 is a mortification and grief that no argument or instructions can relieve4 ,the mother is often so overborne that1 in spite of her better wishes1 the daughter adopts modes of dress alike ruinous to health and to beauty4 ,the greatest protection against such an emergency is to train a child to understand the construction of her own body1 and to impress upon her1 in early days1 her obligations to the invisible ,friend and ,guardian of her life1 the 8,former of her body and the ,father of her spirit10 who has committed to her care so precious and beautiful a casket4 ,and the more she can be made to realize the skill and beauty of construction shown in her earthly frame1 the more will she feel the obligation to protect it from injury and abuse4 ,it is a singular fact that the war of fashion has attacked most fatally what seems to be the strongest foundation and defense of the body1 the bones4 ,for this reason1 the construction and functions of this part of the body will now receive attention4 ,the bones are composed of two substances1 one animal1 and the other mineral4 ,the animal part is a very fine net-work1 called cellular membrane4 ,in this are deposited the harder mineral substances1 which are composed principally of carbonate and phosphate of lime4 ,in very early life1 the bones consist chiefly of the animal part1 and are then soft and pliant4 ,as the child advances in age1 the bones grow harder1 by the gradual deposition of the phosphate of lime1 which is supplied by the food1 and carried to the bones by the blood4 ,in old age1 the hardest material preponderates2 making the bones more brittle than in earlier life4 ,the bones are covered with a thin skin or membrane1 filled with small blood-vessels which convey nourishment to them4 ,where the bones unite with others to form joints1 they are covered with cartilage1 which is a smooth1 white1 elastic substance4 ,this enables the joints to move smoothly1 while its elasticity prevents injuries from sudden jars4 ,the joints are bound together by strong1 elastic bands called ligaments1 which hold them firmly and prevent dislocation4 ,between the ends of the bones that unite to form joints are small sacks or bags1 that contain a soft lubricating fluid4 ,this answers the same purpose for the joints as oil in making machinery work smoothly1 while the supply is constant and always in exact proportion to the demand4 ,if you will examine the leg of some fowl1 you can see the cartilage that covers the ends of the bones at the joints1 and the strong white ligaments that bind the joints together4 ,the health of the bones depends on the proper nourishment and exercise of the body as much as that of any other part4 ,when a child is feeble and unhealthy1 or when it grows up without exercise1 the bones do not become firm and hard as they are when the body is healthfully developed by exercise4 ,the size as well as the strength of the bones1 to a certain extent1 also depend upon exercise and good health4 ,so also they depend on the food1 for fine flour is deprived of the materials that form bone1 and growing children often have weak bones from having this for common food4 ,the chief supporter of the body is the spine1 which consists of twenty-four small bones1 interlocked or hooked into each other1 while between them are elastic cushions of cartilage which aid in preserving the upright1 natural position4 ,fig4 #ei shows three of the spinal bones1 hooked into each other1 the dark spaces showing the disks or flat circular plates of cartilage between them4 ,illustration3 ,fig4 #ei4 ,the spine is held in its proper position1 partly by the ribs1 partly by muscles1 partly by aid of the elastic disks1 and partly by the close packing of the intestines in front of it4 ,the upper part of the spine is often thrown out of its proper position by constant stooping of the head over books or work4 ,this affects the elastic disks so that they grow thick at the back side and thinner at the front side by such constant pressure4 ,the result is the awkward projection of the head forward which is often seen in schools and colleges4 ,another distortion of the spine is produced by tight dress around the waist4 ,the liver occupies the right side of the body and is a solid mass1 while on the other side is the larger part of the stomach1 which is often empty4 ,the consequence of tight dress around the waist is a constant pressure of the spine toward the unsupported part where the stomach lies4 ,thus the elastic disks again are compressed1 till they become thinner on one side than the other1 and harden into that condition4 ,this produces what is called the lateral curvature of the spine1 making one shoulder higher than the other4 ,the evils consequent on modes of dress can never be remedied until the process of breathing is understood and its influence in preserving the position and healthful action of the pelvic organs in both sexes1 but especially those of woman4 ,and this has never been explained in any of our popular works on physiology4 ,in the diagram1 ,figs4 #fj1 #fa1 ,d represents the diaphragm1 which resembles an inverted bowl4 ,above it are the heart and lungs1 marked ,h and ,l1 and these are held up by blood-vessels and other supports above them4 ,in this position of the diaphragm the air-vessels of the lungs are only partially filled with air1 and there are two modes of increasing this supply4 ,one is by chest breathing1 when the ribs are lifted upward and outward1 making a vacuum in the air-vessels of the lungs4 ,at the same time1 the diaphragm is flattened by this expansion of the chest1 as shown by the dotted lines4 ,then the air presses in through the nose and windpipe and fills the air-vessels1 giving up its oxygen to the blood1 and receiving carbonic acid and water1 which are expired when the ribs and diaphragm return to their natural position4 ,illustration3 ,fig4 #fj4 ,illustration3 ,fig4 #fa4 ,the other mode of filling the lungs is by abdominal breathing1 as illustrated by ,fig4 #fa4 ,at ,d is a side view of the diaphragm in its natural position1 and the dotted lines show its position when it is contracted and thus flattened4 ,when the diaphragm contracts or flattens1 a vacant space is left above it1 and then the air rushes in to fill the vacuum1 as it does when the ribs are raised4 ,this flattening of the diaphragm presses all the viscera beneath it downward1 and thus causes the abdomen to swell outward1 as is represented by the dotted lines at ,a4 ,then1 when the diaphragm returns to its natural state1 a vacant space is made beneath it1 and in consequence the viscera below rises to fill the vacuum1 owing to the pressure of the atmosphere around the body2 for it is said that 8nature abhors a vacuum10 by which is expressed a law of pneumatics in a popular adage4 ,this law is1 that when a vacuum is made in either air or water1 the surrounding fluid presses from all sides1 and from the bottom as strongly as from above4 ,and thus1 when a vacuum is made by the raising of the diaphragm1 there is a pressure on all sides of the body1 forcing the intestines upward to fill the vacuum thus made4 ,this enables us to explain that most curious and wonderful mode by which the upper viscera are prevented from sinking on to the lower1 as secured chiefly by abdominal breathing4 ,the pelvis is the bony basin supporting the spine1 to which the bones of the legs are fastened4 ,this basin holds the pelvic organs1 consisting in one sex of the bladder and rectum1 and in the other sex of the bladder1 vagina1 uterus1 and rectum4 ,these pelvic organs must enlarge by use1 and so are placed in a spongy1 yielding substance called cellular membrane4 ,now the liver1 stomach1 and all the intestines below the diaphragm1 have no support from above1 and so the question is1 what sustains these organs1 weighing from six to twelve pounds1 so that they do not sink down on to the delicate pelvic organs below8 ,the answer is1 they are held up chiefly by abdominal breathing1 as above explained4 ,for at every rise of the diaphragm a vacuum is made above the abdominal viscera1 lifting them upward1 and this is done at every breath1 and we breathe about twenty times each minute4 ,by this constant upward and downward movement of the abdominal viscera1 the healthful and quickened circulation of the blood in all the myriad capillaries of both the abdominal and also the pelvic organs is promoted2 for it has been shown on page #aeb how alternate compression and relaxation of the veins promotes quickened circulation in all the veins and capillaries4 ,of course1 any thing that impedes abdominal breathing interrupts this lifting operation1 so that the upper intestines are left to gravitate on the pelvic organs4 ,this stops the healthful flow of blood through the capillaries1 and tends to produce congestion1 inflammation1 and cancerous accumulations in the pelvic organs4 ,all natural and healthful breathing unites both chest and abdominal breathing1 as may be seen by watching a sleeping child4 ,clothing resting on the hips and abdomen1 unsupported from the shoulders1 is sure to impede abdominal breathing1 and if heavy1 to stop it entirely4 ,in the present style of dress1 when the clothing rests on hips and abdomen1 and is unsupported by shoulder-straps1 through most of the day this most healthful movement is interrupted1 and thus the most efficient mode is taken of bringing on terrible suffering1 both physical and mental4 ,many a school-girl1 whose waist was originally of a proper and healthful size1 has gradually pressed the soft bones of youth until the lower ribs1 that should rise and fall with every breath1 become entirely unused1 while heavy clothing or stiff corset-bones stop the abdominal breathing4 ,the pressure of the upper interior organs upon the lower ones by tight dress1 is increased by the weight of clothing resting on the hips and abdomen4 ,corsets1 as usually worn1 have no support from the shoulders1 and consequently all the weight of dress resting upon or above them presses upon the hips and abdomen1 and this in such a way as to throw out of use1 and thus weaken1 the supporting muscles of the abdomen1 and impede abdominal breathing4 ,then the stomach begins to draw from above1 instead of resting on the viscera beneath it4 ,this in some cases causes dull and wandering pains1 a sense of pulling at the centre of the chest1 and a drawing downward at the pit of the stomach4 ,then1 as the natural mode of support is really gone1 there is what is often called 8a feeling of goneness40 ,this is sometimes relieved by food1 which1 so long as it remains in a solid form1 helps to hold up the falling superstructure4 ,this displacement of the stomach1 liver1 and spleen interrupts their healthful functions1 and dyspepsia and biliary difficulties not unfrequently are the result4 ,as the stomach and its appendages fall downward1 the breathing sometimes thus becomes quicker and shorter1 on account of the elongated or debilitated condition of the assisting organs4 ,consumption not unfrequently results from this cause4 ,the heart also feels the evil4 8,palpitations10 8flutterings10 8sinking feelings10 all show that1 in the language of ,scripture1 8the heart trembleth1 and is moved out of its place40 ,having the weight of all the unsupported organs above pressing them into unnatural and distorted positions1 the passage of the food is interrupted1 and inflammations1 indurations1 and constipation are the frequent result4 ,dreadful ulcers and cancers in the bowels may be traced in some instances to this cause4 ,although these internal displacements are most common among women1 some foolish members of the other sex are adopting customs of dress1 in girding the central portion of the body1 that tend to similar results4 ,but this distortion brings upon woman peculiar distresses4 ,the pressure of the whole superincumbent mass on the pelvic or lower organs induces sufferings proportioned in acuteness to the extreme delicacy and sensitiveness of the parts thus crushed4 ,and the intimate connection of these organs with the brain and whole nervous system renders injuries thus inflicted the causes of the most extreme anguish1 both of body and mind4 ,this evil is becoming so common1 not only among married women but among young girls1 as to be a just cause for universal alarm4 ,how very common these sufferings are few but the medical profession can realize1 because they are troubles that must be concealed4 ,many a woman is moving about in uncomplaining agony who1 with any other trouble involving equal suffering1 would be on her bed surrounded by sympathizing friends4 ,the terrible sufferings that are sometimes thus induced can never be conceived of1 or at all appreciated from any use of language4 ,nothing that the public can be made to believe on this subject will ever equal the reality4 ,not only mature persons and mothers1 but fair young girls sometimes1 are shut up for months and years as helpless and suffering invalids from this cause4 ,this may be found all over the land4 ,and there frequently is a horrible extremity of suffering in certain forms of this evil1 which no woman of feeble constitution dressing in present fashion can ever be certain may not be her doom4 ,not that in all cases this extremity is involved1 but none can say who will escape it4 ,in regard to this1 if one must choose for a friend or a child1 on the one hand1 the horrible torments inflicted by savage ,indians or cruel inquisitors on their victims1 or1 on the other1 the protracted agonies that result from such deformities and displacements1 sometimes the former would be a merciful exchange4 ,and yet this is the fate that is coming to meet the young as well as the mature in every direction4 ,and tender parents are unconsciously leading their lovely and hapless daughters to this awful doom4 ,there is no excitement of the imagination in what is here indicated4 ,if the facts and details could be presented1 they would send a groan of terror all over the land4 ,for it is not one class1 or one section1 that is endangered4 ,in every part of our country the evil is progressing4 ,and1 as if these dreadful ills were not enough1 there have been added methods of medical treatment at once useless1 torturing to the mind1 and involving great liability to immoralities4#e #e ,some extracts from medical writers in ,note ,a will give the views of the most respected physicians all over the land on this point4 ,illustration3 ,fig4 #fb4 ,illustration3 ,fig4 #fc4 ,in hope of abating these evils1 drawings are given 7,fig4 #fb and ,fig4 #fc7 of the front and back of a jacket that will preserve the advantages of the corset without its evils4 ,this jacket may at first be fitted to the figure with corsets underneath it1 just like the waist of a dress4 ,then delicate whalebones can be used to stiffen the jacket1 so that it will take the proper shape1 when the corset may be dispensed with4 ,the buttons below are to hold all articles of dress below the waist by button-holes4 ,by this method the bust is supported as well as by corsets1 while the shoulders support from above1 as they should do1 the weight of the dress below4 ,no stiff bone should be allowed to press in front1 and the jacket should be so loose that a full breath can be inspired with ease while in a sitting position4 ,the proper way to dress a young girl is to have a cotton or flannel close-fitting jacket next the body1 to which the drawers should be buttoned4 ,over this place the chemise2 and over that1 such a jacket as the one here drawn1 to which should be buttoned the hoops and other skirts4 ,thus every article of dress will be supported by the shoulders4 ,the sleeves of the jacket can be omitted1 and in that case a strong lining1 and also a tape binding1 must surround the arm-hole1 which should be loose4 ,it is hoped that increase of intelligence and moral power among mothers1 and a combination among them to regulate fashions1 may banish the pernicious practices that have prevailed4 ,if a school-girl dress without corsets and without tight belts could be established as a fashion1 it would be one step gained in the right direction4 ,then1 if mothers could secure to their daughters daily domestic exercise in chambers1 eating-rooms1 and parlors in loose dresses1 a still further advance would be secured4 ,a friend of the writer informs her that her daughter had her wedding outfit made up by a fashionable milliner in ,paris1 and every dress was beautifully fitted to the form1 and yet was not compressing to any part4 ,this was done too without the use of corsets1 the stiffening being delicate and yielding whalebones4 ,not only parents but all having the care of young girls1 especially those at boarding-schools1 have a fearful responsibility resting upon them in regard to this important duty4 ,in regard to the dressing of young children1 much discretion is needed to adapt dress to circumstances and peculiar constitutions4 ,the leading fact must be borne in mind1 that the skin is made strong and healthful by exposure to light and pure air1 while cold air1 if not excessive1 has a tonic influence4 ,if the skin of infants is rubbed with the hand till red with blood1 and then exposed naked to sun and air in a well-ventilated room1 it will be favorable to health4 ,there is a constitutional difference in the skin of different children in regard to retaining the animal heat manufactured within1 so that some need more clothing than others for comfort4 ,nature is a safe guide to a careful nurse and mother1 and will indicate1 by the looks and actions of a child1 when more clothing is needful4 ,as a general rule1 it is safe for a healthful child to wear as little clothing as suffices to keep it from complaining of cold4 ,fifty years ago1 it was not common for children to wear as much under-clothing as they now do4 ,the writer well remembers how girls1 though not of strong constitutions1 used to play for hours in the snow-drifts without the protection of drawers1 kept warm by exercise and occasional runs to an open fire4 ,and multitudes of children grew to vigorous maturity through similar exposures to cold-air baths1 and without the frequent colds and sicknesses so common among children of the present day1 who are more carefully housed and warmly dressed4 ,but care was taken that the feet should be kept dry and warmly clad1 because1 circulation being feebler in the extremities1 this precaution was important4 ,it must also be considered that age brings with it decrease in vigor of circulation1 and diminished generation of heat1 so that more warmth of air and clothing is needed at an advanced period of life than is suitable for the young4 ,these are the general principles which must be applied with modification to each individual case4 ,a child of delicate constitution must have more careful protection from cold air than is desirable for one more vigorous1 while the leading general principle is retained that cold air is a healthful tonic for the skin whenever it does not produce an uncomfortable chilliness4 ,sometimes it is asked1 ,why are women1 especially young girls1 so much more delicate and sickly than in former days8 ,the true reply would be1 it is because parents and teachers are doing every thing they can do to produce such mischiefs4 ,sleeping in unventilated chambers2 living in school-rooms and parlors heated to excess1 and charged with poisonous gases2 exposed to sudden variations of temperature from mismanagement2 eating unhealthful food at irregular hours and to a dangerous excess2 supplied with unhealthful confectionary to eat at any hour2 indulging in exciting amusements1 with late hours for sleep2 the brain stimulated by a multitude of school duties and studies unrelieved by sufficient sleep or by muscular exercise2 the dress contrived to impede vital functions1 so as to force the upper organs on to the lower1 generating the most cruel displacements and mental and bodily diseases2 overheating the parts most injured by such treatment1 and exposing the parts most important to keep warm2 compressing feet and ankles so as to impede circulation1 with high heels throwing all the muscles out of natural play1 so as to increase all the dangerous tendencies to internal displacement2 these are only one portion of the many contrivances adopted or allowed by parents and teachers to destroy the health of women and young girls4 ,,chapter ,,xii4 ,,early ,,rising4 ,there is no practice which has been more extensively eulogized in all ages than early rising2 and this universal impression is an indication that it is founded on true philosophy4 ,for it is rarely the case that the common sense of mankind fastens on a practice as really beneficial1 especially one that demands self-denial1 without some substantial reason4 ,this practice1 which may justly be called a domestic virtue1 is one which has a peculiar claim to be styled ,american and democratic4 ,the distinctive mark of aristocratic nations is a disregard of the great mass1 and a disproportionate regard for the interests of certain privileged orders4 ,all the customs and habits of such a nation are1 to a greater or less extent1 regulated by this principle4 ,now the mass of any nation must always consist of persons who labor at occupations which demand the light of day4 ,but in aristocratic countries1 especially in ,england1 labor is regarded as the mark of the lower classes1 and indolence is considered as one mark of a gentleman4 ,this impression has gradually and imperceptibly1 to a great extent1 regulated their customs1 so that1 even in their hours of meals and repose1 the higher orders aim at being different and distinct from those who1 by laborious pursuits1 are placed below them4 ,from this circumstance1 while the lower orders labor by day and sleep at night1 the rich1 the noble1 and the honored sleep by day1 and follow their pursuits and pleasures by night4 ,it will be found that the aristocracy of ,london breakfast near midday1 dine after dark1 visit and go to ,parliament between ten and twelve at night1 and retire to sleep toward morning4 ,in consequence of this1 the subordinate classes who aim at gentility gradually fall into the same practice4 ,the influence of this custom extends across the ocean1 and here1 in this democratic land1 we find many who measure their grade of gentility by the late hour at which they arrive at a party4 ,and this aristocratic folly is growing upon us1 so that throughout the nation the hours for visiting and retiring are constantly becoming later1 while the hours for rising correspond in lateness4 ,the question1 then1 is one which appeals to ,american women as a matter of patriotism1 and as having a bearing on those great principles of democracy which we conceive to be equally the principles of ,christianity4 ,shall we form our customs on the assumption that labor is degrading and indolence genteel8 ,shall we assume1 by our practice1 that the interests of the great mass are to be sacrificed for the pleasures and honors of a privileged few8 ,shall we ape the customs of aristocratic lands1 in those very practices which result from principles and institutions that we condemn8 ,shall we not rather take the place to which we are entitled1 as the leaders1 rather than the followers1 in the customs of society1 turn back the tide of aristocratic inroads1 and carry through the whole1 not only of civil and political but of social and domestic life1 the true principles of democratic freedom and equality8 ,the following considerations may serve to strengthen an affirmative decision3 ,the first relates to the health of a family4 ,it is a universal law of physiology1 that all living things flourish best in the light4 ,vegetables1 in a dark cellar1 grow pale and spindling4 ,children brought up in mines are always wan and stunted1 while men become pale and cadaverous who live under ground4 ,this indicates the folly of losing the genial influence which the light of day produces on all animated creation4 ,sir ,james ,wylie1 of the ,russian imperial service1 states that in the soldiers' barracks three times as many were taken sick on the shaded side as on the sunny side2 though both sides communicated1 and discipline1 diet1 and treatment were the same4 ,the eminent ,french surgeon1 ,dupuytren1 cured a lady1 whose complicated diseases baffled for years his own and all other medical skill1 by taking her from a dark room to an abundance of daylight4 ,florence ,nightingale writes3 8,second only to fresh air in importance for the sick is light4 ,not only daylight but direct sunlight is necessary to speedy recovery1 except in a small number of cases4 ,instances1 almost endless1 could be given where1 in dark wards1 or wards with only northern exposure1 or wards with borrowed light1 even when properly ventilated1 the sick could not be1 by any means1 made speedily to recover40 ,in the prevalence of cholera1 it was invariably the case that deaths were more numerous in shaded streets1 or in houses having only northern exposures1 than in those having sunlight4 ,several physicians have stated to the writer that1 in sunny exposures1 women after childbirth gained strength much faster than those excluded from sunlight4 ,in the writer's experience1 great nervous debility has been always immediately lessened by sitting in the sun1 and still more by lying on the earth and in open air1 a blanket beneath1 and head and eyes protected1 under the direct rays of the sun4 ,some facts in physiology and natural philosophy have a bearing on this subject4 ,it seems to be settled that the red color of blood is owing to iron contained in the red blood-cells1 while it is established as a fact that the sun's rays are metallic1 having 8vapor of iron0 as one element4 ,it is also true that want of light causes a diminution of the red and an increase of the imperfect white blood-cells1 and that this sometimes results in a disease called leucoemia1 while all who live in the dark have pale and waxy skins1 and flabby1 weak muscles4 ,thus it would seem that it is the sun that imparts the iron and color to the blood4 ,these things being so1 the customs of society that bring sleeping hours into daylight1 and working and study hours into the night1 are direct violations of the laws of health4 ,the laws of health are the laws of ,god1 and 8sin is the transgression of law40 ,to this we must add the great neglect of economy as well as health in substituting unhealthful gas-light and poisonous1 anthracite warmth1 for the life-giving light and warmth of the sun4 ,millions and millions would be saved to this nation in fuel and light1 as well as in health1 by returning to the good old ways of our forefathers1 to rise with the sun1 and retire to rest 8when the bell rings for nine o'clock40 ,the observations of medical men1 whose inquiries have been directed to this point1 have decided that from six to eight hours is the amount of sleep demanded by persons in health4 ,some constitutions require as much as eight1 and others no more than six hours of repose4 ,but eight hours is the maximum for all persons in ordinary health1 with ordinary occupations4 ,in cases of extra physical exertions1 or the debility of disease1 or a decayed constitution1 more than this is required4 ,let eight hours1 then1 be regarded as the ordinary period required for sleep by an industrious people like the ,americans4 ,it thus appears that the laws of our political condition1 the laws of the natural world1 and the constitution of our bodies1 alike demand that we rise with the light of day to prosecute our employments1 and that we retire in time for the requisite amount of sleep4 ,in regard to the effects of protracting the time spent in repose1 many extensive and satisfactory investigations have been made4 ,it has been shown that during sleep the body perspires most freely1 while yet neither food nor exercise are ministering to its wants4 ,of course1 if we continue our slumbers beyond the time required to restore the body to its usual vigor1 there is an unperceived undermining of the constitution by this protracted and debilitating exhalation4 ,this process1 in a course of years1 renders the body delicate and less able to withstand disease1 and in the result shortens life4 ,sir ,john ,sinclair1 who has written a large work on the ,causes of ,longevity1 states1 as one result of his extensive investigations1 that he has never yet heard or read of a single case of great longevity where the individual was not an early riser4 ,he says that he has found cases in which the individual has violated some one of all the other laws of health1 and yet lived to great age2 but never a single instance in which any constitution has withstood that undermining consequent on protracting the hours of repose beyond the demands of the system4 ,another reason for early rising is1 that it is indispensable to a systematic and well-regulated family4 ,at whatever hour the parents retire1 children and domestics1 wearied by play or labor1 must retire early4 ,children usually awake with the dawn of light and commence their play1 while domestics usually prefer the freshness of morning for their labors4 ,if1 then1 the parents rise at a late hour1 they either induce a habit of protracting sleep in their children and domestics1 or else the family are up1 and at their pursuits1 while their supervisors are in bed4 ,any woman who asserts that her children and domestics1 in the first hours of day1 when their spirits are freshest1 will be as well regulated without her presence as with it1 confesses that which surely is little for her credit4 ,it is believed that any candid woman1 whatever may be her excuse for late rising1 will concede that if she could rise early it would be for the advantage of her family4 ,a late breakfast puts back the work1 through the whole day1 for every member of a family2 and if the parents thus occasion the loss of an hour or two to each individual1 who1 but for their delay in the morning1 would be usefully employed1 they alone are responsible for all this waste of time4 ,but the practice of early rising has a relation to the general interests of the social community1 as well as to that of each distinct family4 ,all that great portion of the community who are employed in business and labor find it needful to rise early2 and all their hours of meals1 and their appointments for business or pleasure1 must be accommodated to these arrangements4 ,now1 if a small portion of the community establish very different hours1 it makes a kind of jostling in all the concerns and interests of society4 ,the various appointments for the public1 such as meetings1 schools1 and business hours1 must be accommodated to the mass1 and not to individuals4 ,the few1 then1 who establish domestic habits at variance with the majority1 are either constantly interrupted in their own arrangements1 or else are interfering with the rights and interests of others4 ,this is exemplified in the case of schools4 ,in families where late rising is practiced1 either hurry1 irregularity1 and neglect are engendered in the family1 or else the interests of the school1 and thus of the community1 are sacrificed4 ,in this and many other matters1 it can be shown that the well-being of the bulk of the people is1 to a greater or less extent1 impaired by this self-indulgent practice4 ,let any teacher select the unpunctual scholars--a class who most seriously interfere with the interests of the school--and let men of business select those who cause them most waste of time and vexation1 by unpunctuality2 and it will be found that they are generally among the late risers1 and rarely among those who rise early4 ,thus1 late rising not only injures the person and family which indulge in it1 but interferes with the rights and convenience of the community2 while early rising imparts corresponding benefits of health1 promptitude1 vigor of action1 economy of time1 and general effectiveness1 both to the individuals who practice it and to the families and community of which they are a part4 ,,chapter ,,xiii4 ,,domestic ,,manners4 ,good manners are the expressions of benevolence in personal intercourse1 by which we endeavor to promote the comfort and enjoyment of others1 and to avoid all that gives needless uneasiness4 ,it is the exterior exhibition of the divine precept1 which requires us to do to others as we would that they should do to us4 ,it is saying1 by our deportment1 to all around1 that we consider their feelings1 tastes1 and conveniences1 as equal in value to our own4 ,good manners lead us to avoid all practices which offend the taste of others2 all unnecessary violations of the conventional rules of propriety2 all rude and disrespectful language and deportment2 and all remarks which would tend to wound the feelings of others4 ,there is a serious defect in the manners of the ,american people1 especially among the descendants of the ,puritan settlers of ,new ,england1 which can never be efficiently remedied1 except in the domestic circle1 and during early life4 ,it is a deficiency in the free expression of kindly feelings and sympathetic emotions1 and a want of courtesy in deportment4 ,the causes which have led to this result may easily be traced4 ,the forefathers of this nation1 to a wide extent1 were men who were driven from their native land by laws and customs which they believed to be opposed both to civil and religious freedom4 ,the sufferings they were called to endure1 the subduing of those gentler feelings which bind us to country1 kindred1 and home2 and the constant subordination of the passions to stern principle1 induced characters of great firmness and self-control4 ,they gave up the comforts and refinements of a civilized country1 and came as pilgrims to a hard soil1 a cold clime1 and a heathen shore4 ,they were continually forced to encounter danger1 privation1 sickness1 loneliness1 and death2 and all these their religion taught them to meet with calmness1 fortitude1 and submission4 ,and thus it became the custom and habit of the whole mass to repress rather than to encourage the expression of feeling4 ,persons who are called to constant and protracted suffering and privation are forced to subdue and conceal emotion2 for the free expression of it would double their own suffering1 and increase the sufferings of others4 ,those only who are free from care and anxiety1 and whose minds are mainly occupied by cheerful emotions1 are at full liberty to unveil their feelings4 ,it was under such stern and rigorous discipline that the first children in ,new-,england were reared2 and the manners and habits of parents are usually to a great extent transmitted to children4 ,thus it comes to pass that the descendants of the ,puritans1 now scattered over every part of the nation1 are predisposed to conceal the gentler emotions1 while their manners are calm1 decided1 and cold1 rather than free and impulsive4 ,of course1 there are very many exceptions to these predominating characteristics4 ,other causes1 to which we may attribute a general want of courtesy in manners1 are certain incidental results of our domestic institutions4 ,our ancestors and their descendants have constantly been combating the aristocratic principle1 which would exalt one class of men at the expense of another4 ,they have had to contend with this principle1 not only in civil but in social life4 ,almost every ,american1 in his own person as well as in behalf of his class1 has had to assume and defend the main principle of democracy--that every man's feelings and interests are equal in value to those of every other man4 ,but1 in doing this1 there has been some want of clear discrimination4 ,because claims based on distinctions of mere birth1 fortune1 or position were found to be injurious1 many have gone to the extreme of inferring that all distinctions involving subordinations are useless4 ,such would wrongfully regard children as equals to parents1 pupils to teachers1 domestics to their employers1 and subjects to magistrates--and that1 too1 in all respects4 ,the fact that certain grades of superiority and subordination are needful1 both for individual and public benefit1 has not been clearly discerned2 and there has been a gradual tendency to an extreme of the opposite view which has sensibly affected our manners4 ,all the proprieties and courtesies which depend on the recognition of the relative duties of superior and subordinate have been warred upon2 and thus we see1 to an increasing extent1 disrespectful treatment of parents1 by children2 of teachers1 by pupils2 of employers1 by domestics2 and of the aged1 by the young4 ,in all classes and circles there is a gradual decay in courtesy of address4 ,in cases1 too1 where kindness is rendered1 it is often accompanied with a cold1 unsympathizing manner1 which greatly lessens its value2 while kindness or politeness is received in a similar style of coolness1 as if it were but the payment of a just due4 ,it is owing to these causes that the ,american people1 especially the descendants of the ,puritans1 do not do themselves justice4 ,for1 while those who are near enough to learn their real character and feelings can discern the most generous impulses and the most kindly sympathies1 they are often so veiled behind a composed and indifferent demeanor as to be almost entirely concealed from strangers4 ,these defects in our national manners it especially falls to the care of mothers1 and all who have charge of the young1 to rectify2 and if they seriously undertake the matter1 and wisely adapt means to ends1 these defects will be remedied4 ,with reference to this object1 the following ideas are suggested3 ,the law of ,christianity and of democracy1 which teaches that all men are born equal in rights1 and that their interests and feelings should be regarded as of equal value1 seems to be adopted in aristocratic circles1 with exclusive reference to the class in which the individual moves4 ,the courtly gentleman addresses all of his own class with politeness and respect1 and in all his actions seems to allow that the feelings and convenience of these others are to be regarded the same as his own4 ,but his demeanor to those of inferior station is not based on the same rule4 ,among those who make up aristocratic circles1 such as are above them are deemed of superior1 and such as are below of inferior1 value4 ,thus1 if a young1 ignorant1 and vicious coxcomb happens to have been born a lord1 the aged1 the virtuous1 the learned1 and the well-bred of another class must give his convenience the precedence1 and must address him in terms of respect4 ,so1 sometimes1 when a man of 8noble birth0 is thrown among the lower classes1 he demeans himself in a style which1 to persons of his own class1 would be deemed the height of assumption and rudeness4 ,now1 the principles of democracy require that the same courtesy which we accord to our own circle shall be extended to every class and condition2 and that distinctions of superiority and subordination shall depend1 not on accidents of birth1 fortune1 or occupation1 but solely on those mutual relations which the good of all classes equally require4 ,the distinctions demanded in a democratic state are simply those which result from relations that are common to every class1 and are for the benefit of all4 ,it is for the benefit of every class that children be subordinate to parents1 pupils to teachers1 the employed to their employers1 and subjects to magistrates4 ,in addition to this1 it is for the general well-being that the comfort or convenience of the delicate and feeble should be preferred to that of the strong and healthy1 who would suffer less by any deprivation2 that precedence should be given to their elders by the young2 and that reverence should be given to the hoary head4 ,the rules of good-breeding1 in a democratic state1 must be founded on these principles4 ,it is indeed assumed that the value of the happiness of each individual is the same as that of every other2 but as there must be occasions where there are advantages which all can not enjoy1 there must be general rules for regulating a selection4 ,otherwise1 there would be constant scrambling among those of equal claims1 and brute force must be the final resort2 in which case the strongest would have the best of every thing4 ,the democratic rule1 then1 is1 that superiors in age1 station1 or office1 have precedence of subordinates2 age and feebleness1 of youth and strength2 and the feebler sex1 of more vigorous man4#f #f ,the universal practice of this nation1 in thus giving precedence to woman has been severely commented on by foreigners1 and by some who would transfer all the business of the other sex to women1 and then have them treated like men4 ,but we hope this evidence of our superior civilization and ,christianity may increase rather than diminish4 ,there is1 also1 a style of deportment and address which is appropriate to these different relations4 ,it is suitable for a superior to secure compliance with his wishes from those subordinate to him by commands2 but a subordinate must secure compliance with his wishes from a superior by request4 7,although the kind and considerate manner to subordinates will always be found the most effective as well as the pleasantest1 by those in superior station47 ,it is suitable for a parent1 teacher1 or employer1 to admonish for neglect of duty2 but not for an inferior to adopt such a course toward a superior4 ,it is suitable for a superior to take precedence of a subordinate without any remark2 but not for an inferior without previously asking leave1 or offering an apology4 ,it is proper for a superior to use language and manners of freedom and familiarity which would be improper from a subordinate to a superior4 ,the want of due regard to these proprieties occasions a great defect in ,american manners4 ,it is very common to hear children talk to their parents in a style proper only between companions and equals2 so1 also1 the young address their elders2 those employed1 their employers2 and domestics1 the members of the family and their visitors in a style which is inappropriate to their relative positions4 ,but courteous address is required not merely toward superiors2 every person desires to be thus treated1 and therefore the law of benevolence demands such demeanor toward all whom we meet in the social intercourse of life4 8,be ye courteous10 is the direction of the apostle in reference to our treatment of all4 ,good manners can be successfully cultivated only in early life and in the domestic circle4 ,there is nothing which depends so much upon habit as the constantly recurring proprieties of good-breeding2 and if a child grows up without forming such habits1 it is very rarely the case that they can be formed at a later period4 ,the feeling that it is of little consequence how we behave at home if we conduct ourselves properly abroad1 is a very fallacious one4 ,persons who are careless and ill-bred at home may imagine that they can assume good manners abroad2 but they mistake4 ,fixed habits of tone1 manner1 language1 and movements can not be suddenly altered2 and those who are ill-bred at home1 even when they try to hide their bad habits1 are sure to violate many of the obvious rules of propriety1 and yet be unconscious of it4 ,and there is nothing which would so effectually remove prejudice against our democratic institutions as the general cultivation of good-breeding in the domestic circle4 ,good manners are the exterior of benevolence1 the minute and constant exhibitions of 8peace and good-will20 and the nation1 as well as the individual1 which most excels in the external demonstration1 as well as the internal principle1 will be most respected and beloved4 ,it is only the training of the family state according to its true end and aim that is to secure to woman her true position and rights4 ,when the family is instituted by marriage1 it is man who is the head and chief magistrate by the force of his physical power and requirement of the chief responsibility2 not less is he so according to the ,christian law1 by which1 when differences arise1 the husband has the deciding control1 and the wife is to obey4 ,where love is1 there is no law20 but where love is not1 the only dignified and peaceful course is for the wife1 however much the man's superior1 to 8submit1 as to ,god and not to man40 ,but this power of nature and of religion1 given to man as the controlling head1 involves to him especially the distinctive duty of the family state1 self-sacrificing love4 ,the husband is to 8honor0 the wife1 to love her as himself1 and thus to account her wishes and happiness as of equal value with his own4 ,but more than this1 he is to love her 8as ,christ loved the ,church20 that is1 he is to 8suffer0 for her1 if need be1 in order to support and elevate and ennoble her4 ,the father1 then1 is to set the example of self-sacrificing love and devotion2 and the mother1 of ,christian obedience1 when it is required4 ,every boy is to be trained for his future domestic position by labor and sacrifices for his mother and sisters4 ,it is the brother who is to do the hardest and most disagreeable work1 to face the storms1 and perform the most laborious drudgeries4 ,in the family circle1 too1 he is to give his mother and sister precedence in all the conveniences and comforts of home life4 ,it is only in those nations where the teachings and example of ,christ have had most influence that man has ever assumed his obligations of self-sacrificing benevolence in the family4 ,and even in ,christian communities1 the duty of wives to obey their husbands has been more strenuously urged1 than the obligations of the husband to love his wife 8as ,christ loved the ,church40 ,here it is needful to notice that the distinctive duty of obedience to man does not rest on women who do not enter the relations of married life4 ,a woman who inherits property1 or who earns her own livelihood1 can institute the family state1 adopt orphan children1 and employ suitable helpers in training them2 and then to her will appertain the authority and rights that belong to man as the head of a family4 ,and when every woman is trained to some self-supporting business1 she will not be tempted to enter the family state as a subordinate1 except by that love for which there is no need of law4 ,these general principles being stated1 some details in regard to domestic manners will be enumerated4 ,in the first place1 there should be required in the family a strict attention to the rules of precedence1 and those modes of address appropriate to the various relations to be sustained4 ,children should always be required to offer their superiors in age or station the precedence in all comforts and conveniences1 and always address them in a respectful tone and manner4 ,the custom of adding1 8,sir10 or 8,ma'am10 to 8,yes10 or 8,no10 is valuable1 as a perpetual indication of a respectful recognition of superiority4 ,it is now going out of fashion1 even among the most well-bred people2 probably from a want of consideration of its importance4 ,every remnant of courtesy of address in our customs should be carefully cherished by all who feel a value for the proprieties of good-breeding4 ,if parents allow their children to talk to them1 and to the grown persons in the family1 in the same style in which they address each other1 it will be in vain to hope for the courtesy of manner and tone which good-breeding demands in the general intercourse of society4 ,in a large family1 where the elder children are grown up and the younger are small1 it is important to require the latter to treat the elder in some sense as superiors4 ,there are none so ready as young children to assume airs of equality2 and if they are allowed to treat one class of superiors in age and character disrespectfully1 they will soon use the privilege universally4 ,this is the reason why the youngest children of a family are most apt to be pert1 forward1 and unmannerly4 ,another point to be aimed at is1 to require children always to acknowledge every act of kindness and attention1 either by words or manner4 ,if they are so trained as always to make grateful acknowledgments when receiving favors1 one of the objectionable features in ,american manners will be avoided4 ,again1 children should be required to ask leave1 whenever they wish to gratify curiosity1 or use an article which belongs to another4 ,and if cases occur when they can not comply with the rules of good-breeding--as1 for instance1 when they must step between a person and the fire1 or take the chair of an older person--they should be taught either to ask leave or to offer an apology4 ,there is another point of good-breeding which can not1 in all cases1 be understood and applied by children in its widest extent4 ,it is that which requires us to avoid all remarks which tend to embarrass1 vex1 mortify1 or in any way wound the feelings of another4 ,to notice personal defects2 to allude to others' faults1 or the faults of their friends2 to speak disparagingly of the sect or party to which a person belongs2 to be inattentive when addressed in conversation2 to contradict flatly2 to speak in contemptuous tones of opinions expressed by another2 all these are violations of the rules of good-breeding1 which children should be taught to regard4 ,under this head comes the practice of whispering and staring about when a teacher1 or lecturer1 or clergyman is addressing a class or audience4 ,such inattention is practically saying that what the person is uttering is not worth attending to2 and persons of real good-breeding always avoid it4 ,loud talking and laughing in a large assembly1 even when no exercises are going on2 yawning and gaping in company2 and not looking in the face a person who is addressing you1 are deemed marks of ill-breeding4 ,another branch of good manners relates to the duties of hospitality4 ,politeness requires us to welcome visitors with cordiality2 to offer them the best accommodations2 to address conversation to them2 and to express1 by tone and manner1 kindness and respect4 ,offering the hand to all visitors at one's own house is a courteous and hospitable custom2 and a cordial shake of the hand1 when friends meet1 would abate much of the coldness of manner ascribed to ,americans4 ,another point of good-breeding refers to the conventional rules of propriety and good taste4 ,of these1 the first class relates to the avoidance of all disgusting or offensive personal habits3 such as fingering the hair2 obtrusively using a tooth-pick1 or carrying one in the mouth after the needful use of it2 cleaning the nails in presence of others2 picking the nose2 spitting on carpets2 snuffing instead of using a handkerchief1 or using the article in an offensive manner2 lifting up the boots or shoes1 as some men do1 to tend them on the knee1 or to finger them3 all these tricks1 either at home or in society1 children should be taught to avoid4 ,another topic1 under this head1 may be called table manners4 ,to persons of good-breeding nothing is more annoying than violations of the conventional proprieties of the table4 ,reaching over another person's plate2 standing up to reach distant articles1 instead of asking to have them passed2 using one's own knife and spoon for butter1 salt1 or sugar1 when it is the custom of the family to provide separate utensils for the purpose2 setting cups with the tea dripping from them on the table-cloth1 instead of the mats or small plates furnished2 using the table-cloth instead of the napkins2 eating fast1 and in a noisy manner2 putting large pieces in the mouth2 looking and eating as if very hungry1 or as if anxious to get at certain dishes2 sitting at too great a distance from the table1 and dropping food2 laying the knife and fork on the table-cloth1 instead of on the edge of the plate2 picking the teeth at the table3 all these particulars children should be taught to avoid4 ,it is always desirable1 too1 to train children1 when at table with grown persons1 to be silent1 except when addressed by others2 or else their chattering will interrupt the conversation and comfort of their elders4 ,they should always be required1 too1 to wait in silence till all the older persons are helped4 ,when children are alone with their parents1 it is desirable to lead them to converse and to take this as an opportunity to form proper conversational habits4 ,but it should be a fixed rule that1 when strangers are present1 the children are to listen in silence1 and only reply when addressed4 ,unless this is secured1 visitors will often be condemned to listen to puerile chattering1 with small chance of the proper attention due to guests and superiors in age and station4 ,children should be trained1 in preparing themselves for the table or for appearance among the family1 not only to put their hair1 face1 and hands in neat order1 but also their nails1 and to habitually attend to this latter whenever they wash their hands4 ,there are some very disagreeable tricks which many children practice even in families counted well-bred4 ,such1 for example1 are drumming with the fingers on some piece of furniture1 or humming a tune while others are talking1 or interrupting conversation by pertinacious questions1 or whistling in the house instead of outdoors1 or speaking several at once and in loud voices to gain attention4 ,all these are violations of good-breeding1 which children should be trained to avoid1 lest they should not only annoy as children1 but practice the same kind of ill manners when mature4 ,in all assemblies for public debate1 a chairman or moderator is appointed whose business it is to see that only one person speaks at a time1 that no one interrupts a person when speaking1 that no needless noises are made1 and that all indecorums are avoided4 ,such an officer is sometimes greatly needed in family circles4 ,children should be encouraged freely to use lungs and limbs outdoors1 or in hours for sport in the house4 ,but at other times1 in the domestic circle1 gentle tones and manners should be cultivated4 ,the words gentleman and gentlewoman came originally from the fact that the uncultivated and ignorant classes used coarse and loud tones1 and rough words and movements2 while only the refined circles habitually used gentle tones and gentle manners4 ,for the same reason1 those born in the higher circles were called 8of gentle blood40 ,thus it came that a coarse and loud voice1 and rough1 ungentle manners1 are regarded as vulgar and plebeian4 ,all these things should be taught to children gradually1 and with great patience and gentleness4 ,some parents1 with whom good manners are a great object1 are in danger of making their children perpetually uncomfortable1 by suddenly surrounding them with so many rules that they must inevitably violate some one or other a great part of the time4 ,it is much better to begin with a few rules1 and be steady and persevering with these till a habit is formed1 and then take a few more1 thus making the process easy and gradual4 ,otherwise1 the temper of children will be injured2 or1 hopeless of fulfilling so many requisitions1 they will become reckless and indifferent to all4 ,if a few brief1 well-considered1 and sensible rules of good manners could be suspended in every school-room1 and the children all required to commit them to memory1 it probably would do more to remedy the defects of ,american manners1 and to advance universal good-breeding1 than any other mode that could be so easily adopted4 ,but1 in reference to those who have enjoyed advantages for the cultivation of good manners1 and who duly estimate its importance1 one caution is necessary4 ,those who never have had such habits formed in youth are under disadvantages which no benevolence of temper can altogether remedy4 ,they may often violate the tastes and feelings of others1 not from a want of proper regard for them1 but from ignorance of custom1 or want of habit1 or abstraction of mind1 or from other causes which demand forbearance and sympathy1 rather than displeasure4 ,an ability to bear patiently with defects in manners1 and to make candid and considerate allowance for a want of advantages1 or for peculiarities in mental habits1 is one mark of the benevolence of real good-breeding4 ,the advocates of monarchical and aristocratic institutions have always had great plausibility given to their views1 by the seeming tendencies of our institutions to insubordination and bad manners4 ,and it has been too indiscriminately conceded by the defenders of the latter that such are these tendencies1 and that the offensive points in ,american manners are the necessary result of democratic principles4 ,but it is believed that both facts and reasoning are in opposition to this opinion4 ,the following extract from the work of ,de ,tocqueville1 the great political philosopher of ,france1 exhibits the opinion of an impartial observer1 when comparing ,american manners with those of the ,english1 who are confessedly the most aristocratic of all people4 ,he previously remarks on the tendency of aristocracy to make men more sympathizing with persons of their own peculiar class1 and less so toward those of lower degree2 and he then contrasts ,american manners with the ,english1 claiming that the ,americans are much the more affable1 mild1 and social4 8,in ,america1 where the privileges of birth never existed1 and where riches confer no peculiar rights on their possessors1 men acquainted with each other are very ready to frequent the same places1 and find neither peril nor disadvantage in the free interchange of their thoughts4 ,if they meet by accident1 they neither seek nor avoid intercourse2 their manner is therefore natural1 frank1 and open40 8,if their demeanor is often cold and serious1 it is never haughty nor constrained40 ,but an 8aristocratic pride is still extremely great among the ,english2 and as the limits of aristocracy are still ill-defined1 every body lives in constant dread lest advantage should be taken of his familiarity4 ,unable to judge at once of the social position of those he meets1 an ,englishman prudently avoids all contact with them4 ,men are afraid lest some slight service rendered should draw them into an unsuitable acquaintance2 they dread civilities1 and they avoid the obtrusive gratitude of a stranger as much as his hatred40 ,thus1 facts seem to show that when the most aristocratic nation in the world is compared1 as to manners1 with the most democratic1 the judgment of strangers is in favor of the latter4 ,and if good manners are the outward exhibition of the democratic principle of impartial benevolence and equal rights1 surely the nation which adopts this rule1 both in social and civil life1 is the most likely to secure the desirable exterior4 ,the aristocrat1 by his principles1 extends the exterior of impartial benevolence to his own class only2 the democratic principle requires it to be extended to all4 ,there is reason1 therefore1 to hope and expect more refined and polished manners in ,america than in any other land2 while all the developments of taste and refinement1 such as poetry1 music1 painting1 sculpture1 and architecture1 it may be expected1 will come to as high a state of perfection here as in any other nation4 ,if this country increases in virtue and intelligence as it may1 there is no end to the wealth which will pour in as the result of our resources of climate1 soil1 and navigation1 and the skill1 industry1 energy1 and enterprise of our countrymen4 ,this wealth1 if used as intelligence and virtue dictate1 will furnish the means for a superior education to all classes1 and every facility for the refinement of taste1 intellect1 and feeling4 ,moreover1 in this country1 labor is ceasing to be the badge of a lower class2 so that already it is disreputable for a man to be 8a lazy gentleman40 ,and this feeling must increase1 till there is such an equalization of labor as will afford all the time needful for every class to improve the many advantages offered to them4 ,already1 through the munificence of some of our citizens1 there are literary and scientific advantages offered to all classes1 rarely enjoyed elsewhere4 ,in most of our large cities and towns the advantages of education now offered to the poorest classes1 often without charge1 surpass what1 some years ago1 most wealthy men could purchase for any price2 and it is believed that a time will come when the poorest boy in ,america can secure advantages which will equal what the heir of the proudest peerage can now command4 ,the records of the courts of ,france and ,germany1 7as detailed by the ,duchess of ,orleans17 in and succeeding the brilliant reign of ,louis the ,fourteenth--a period which was deemed the acme of elegance and refinement--exhibit a grossness1 a vulgarity1 and a coarseness1 not to be found among the very lowest of our respectable poor4 ,and the biography of the ,english ,beau ,nash1 who attempted to reform the manners of the gentry in the times of ,queen ,anne1 exhibits violations of the rules of decency among the aristocracy which the commonest yeoman of this land would feel disgraced in perpetrating4 ,this shows that our lowest classes1 at this period1 are more refined than were the highest in aristocratic lands a hundred years ago2 and another century may show the lowest classes in wealth1 in this country1 attaining as high a polish as adorns those who now are leaders of good manners in the courts of kings4 ,,chapter ,,xiv4 ,,the ,,preservation ,,of ,,good ,,temper ,,in ,,the ,,housekeeper4 ,there is nothing which has a more abiding influence on the happiness of a family than the preservation of equable and cheerful temper and tones in the housekeeper4 ,a woman who is habitually gentle1 sympathizing1 forbearing1 and cheerful1 carries an atmosphere about her which imparts a soothing and sustaining influence1 and renders it easier for all to do right1 under her administration1 than in any other situation4 ,the writer has known families where the mother's presence seemed the sunshine of the circle around her--imparting a cheering and vivifying power1 scarcely realized till it was withdrawn4 ,every one1 without thinking of it1 or knowing why it was so1 experienced a peaceful and invigorating influence as soon as he entered the sphere illumined by her smile and sustained by her cheering kindness and sympathy4 ,on the contrary1 many a good housekeeper1 7good in every respect but this17 by wearing a countenance of anxiety and dissatisfaction1 and by indulging in the frequent use of sharp and reprehensive tones1 more than destroys all the comfort which otherwise would result from her system1 neatness1 and economy4 ,there is a secret1 social sympathy which every mind1 to a greater or less degree1 experiences with the feelings of those around1 as they are manifested by the countenance and voice4 ,a sorrowful1 a discontented1 or an angry countenance produces a silent1 sympathetic influence1 imparting a sombre shade to the mind1 while tones of anger or complaint still more effectually jar the spirits4 ,no person can maintain a quiet and cheerful frame of mind while tones of discontent and displeasure are sounding on the ear4 ,we may gradually accustom ourselves to the evil till it is partially diminished2 but it always is an evil which greatly interferes with the enjoyment of the family state4 ,there are sometimes cases where the entrance of the mistress of a family seems to awaken a slight apprehension in every mind around1 as if each felt in danger of a reproof1 for something either perpetrated or neglected4 ,a woman who should go around her house with a small stinging snapper1 which she habitually applied to those whom she met1 would be encountered with feelings very much like those which are experienced by the inmates of a family where the mistress often uses her countenance and voice to inflict similar penalties for duties neglected4 ,yet there are many allowances to be made for housekeepers who sometimes imperceptibly and unconsciously fall into such habits4 ,a woman who attempts to carry out any plans of system1 order1 and economy1 and who has her feelings and habits conformed to certain rules1 is constantly liable to have her plans crossed1 and her taste violated1 by the inexperience or inattention of those about her4 ,and no housekeeper1 whatever may be her habits1 can escape the frequent recurrence of negligence or mistake which interferes with her plans4 ,it is probable that there is no class of persons in the world who have such incessant trials of temper1 and temptations to be fretful1 as ,american housekeepers2 for a housekeeper's business is not1 like that of the other sex1 limited to a particular department1 for which previous preparation is made4 ,it consists of ten thousand little disconnected items1 which can never be so systematically arranged that there is no daily jostling somewhere4 ,and in the best-regulated families it is not unfrequently the case that some act of forgetfulness or carelessness from some member will disarrange the business of the whole day1 so that every hour will bring renewed occasion for annoyance4 ,and the more strongly a woman realizes the value of time1 and the importance of system and order1 the more will she be tempted to irritability and complaint4 ,the following considerations may aid in preparing a woman to meet such daily crosses with even a cheerful temper and tones4 ,in the first place1 a woman who has charge of a large household should regard her duties as dignified1 important1 and difficult4 ,the mind is so made as to be elevated and cheered by a sense of far-reaching influence and usefulness4 ,a woman who feels that she is a cipher1 and that it makes little difference how she performs her duties1 has far less to sustain and invigorate her than one who truly estimates the importance of her station4 ,a man who feels that the destinies of a nation are turning on the judgment and skill with which he plans and executes1 has a pressure of motive and an elevation of feeling which are great safeguards against all that is low1 trivial1 and degrading4 ,so1 an ,american mother and housekeeper who rightly estimates the long train of influence which will pass down to thousands whose destinies1 from generation to generation1 will be modified by those decisions of her will which regulate the temper1 principles1 and habits of her family1 must be elevated above petty temptations which would otherwise assail her4 ,again1 a housekeeper should feel that she really has great difficulties to meet and overcome4 ,a person who wrongly thinks there is little danger1 can never maintain so faithful a guard as one who rightly estimates the temptations which beset her4 ,nor can one who thinks that they are trifling difficulties which she has to encounter1 and trivial temptations to which she must yield1 so much enjoy the just reward of conscious virtue and self-control as one who takes an opposite view of the subject4 ,a third method is1 for a woman deliberately to calculate on having her best-arranged plans interfered with very often1 and to be in such a state of preparation that the evil will not come unawares4 ,so complicated are the pursuits1 and so diverse the habits of the various members of a family1 that it is almost impossible for every one to avoid interfering with the plans and taste of a housekeeper in some one point or another4 ,it is1 therefore1 most wise for a woman to keep the loins of her mind ever girt1 to meet such collisions with a cheerful and quiet spirit4 ,another important rule is1 to form all plans and arrangements in consistency with the means at command1 and the character of those around4 ,a woman who has a heedless husband1 and young children1 and incompetent domestics1 ought not to make such plans as one may properly form who will not1 in so many directions1 meet embarrassment4 ,she must aim at just as much as she can probably attain1 and no more2 and thus she will usually escape much temptation1 and much of the irritation of disappointment4 ,the fifth1 and a very important consideration1 is1 that system1 economy1 and neatness1 are valuable only so far as they tend to promote the comfort and well-being of those affected4 ,some women seem to act under the impression that these advantages must be secured1 at all events1 even if the comfort of the family be the sacrifice4 ,true1 it is very important that children grow up in habits of system1 neatness1 and order2 and it is very desirable that the mother give them every incentive1 both by precept and example2 but it is still more important that they grow up with amiable tempers1 that they learn to meet the crosses of life with patience and cheerfulness2 and nothing has a greater influence to secure this than a mother's example4 ,whenever1 therefore1 a woman can not accomplish her plans of neatness and order without injury to her own temper or to the temper of others1 she ought to modify and reduce them until she can4 ,the sixth method relates to the government of the tones of voice4 ,in many cases1 when a woman's domestic arrangements are suddenly and seriously crossed1 it is impossible not to feel some irritation4 ,but it is always possible to refrain from angry tones4 ,a woman can resolve that1 whatever happens1 she will not speak till she can do it in a calm and gentle manner4 ,perfect silence is a safe resort1 when such control can not be attained as enables a person to speak calmly2 and this determination1 persevered in1 will eventually be crowned with success4 ,many persons seem to imagine that tones of anger are needful1 in order to secure prompt obedience4 ,but observation has convinced the writer that they are never necessary2 that in all cases reproof administered in calm tones would be better4 ,a case will be given in illustration4 ,a young girl had been repeatedly charged to avoid a certain arrangement in cooking4 ,on one day1 when company was invited to dine1 the direction was forgotten1 and the consequence was an accident which disarranged every thing1 seriously injured the principal dish1 and delayed dinner for an hour4 ,the mistress of the family entered the kitchen just as it occurred1 and at a glance saw the extent of the mischief4 ,for a moment her eyes flashed and her cheeks glowed2 but she held her peace4 ,after a minute or so1 she gave directions in a calm voice as to the best mode of retrieving the evil1 and then left1 without a word said to the offender4 ,after the company left1 she sent for the girl1 alone1 and in a calm and kind manner pointed out the aggravations of the case1 and described the trouble which had been caused to her husband1 her visitors1 and herself4 ,she then portrayed the future evils which would result from such habits of neglect and inattention1 and the modes of attempting to overcome them2 and then offered a reward for the future1 if1 in a given time1 she succeeded in improving in this respect4 ,not a tone of anger was uttered2 and yet the severest scolding of a practiced ,xantippe could not have secured such contrition1 and determination to reform1 as were gained by this method4 ,but similar negligence is often visited by a continuous stream of complaint and reproof1 which1 in most cases1 is met either by sullen silence or impertinent retort1 while anger prevents any contrition or any resolution of future amendment4 ,it is very certain that some ladies do carry forward a most efficient government1 both of children and domestics1 without employing tones of anger2 and therefore they are not indispensable1 nor on any account desirable4 ,though some ladies of intelligence and refinement do fall unconsciously into such a practice1 it is certainly very unlady-like1 and in very bad taste1 to scold2 and the further a woman departs from all approach to it1 the more perfectly she sustains her character as a lady4 ,another method of securing equanimity amidst the trials of domestic life is1 to cultivate a habit of making allowances for the difficulties1 ignorance1 or temptations of those who violate rule or neglect duty4 ,it is vain1 and most unreasonable1 to expect the consideration and care of a mature mind in childhood and youth2 or that persons of such limited advantages as most domestics have enjoyed should practice proper self-control1 and possess proper habits and principles4 ,every parent and every employer needs daily to cultivate the spirit expressed in the divine prayer1 8,forgive us our trespasses as we forgive those who trespass against us40 ,the same allowances and forbearance which we supplicate from our ,heavenly ,father1 and desire from our fellow-men in reference to our own deficiencies1 we should constantly aim to extend to all who cross our feelings and interfere with our plans4 ,the last and most important mode of securing a placid and cheerful temper and tones is1 by a constant belief in the influence of a superintending ,providence4 ,all persons are too much in the habit of regarding the more important events of life exclusively as under the control of ,perfect ,wisdom2 but the fall of a sparrow1 or the loss of a hair1 they do not feel to be equally the result of his directing agency4 ,in consequence of this1 ,christian persons who aim at perfect and cheerful submission to heavy afflictions1 and who succeed to the edification of all about them1 are sometimes sadly deficient under petty crosses4 ,if a beloved child be laid in the grave1 even if its death resulted from the carelessness of a domestic or of a physician1 the eye is turned from the subordinate agent to the ,supreme ,guardian of all2 and to him they bow1 without murmur or complaint4 ,but if a pudding be burned1 or a room badly swept1 or an errand forgotten1 then vexation and complaint are allowed1 just as if these events were not appointed by ,perfect ,wisdom as much as the sorer chastisement4 ,a woman1 therefore1 needs to cultivate the habitual feeling that all the events of her nursery and kitchen are brought about by the permission of our ,heavenly ,father2 and that fretfulness or complaint in regard to these is1 in fact1 complaining at the appointments of ,god1 and is really as sinful as unsubmissive murmurs amidst the sorer chastisements of his hand4 ,and a woman who cultivates this habit of referring all the minor trials of life to the wise and benevolent agency of a heavenly ,parent1 and daily seeks his sympathy and aid to enable her to meet them with a quiet and cheerful spirit1 will soon find it the perennial spring of abiding peace and content4 ,the power of religion to impart dignity and importance to the ordinary and seemingly petty details of domestic life greatly depends upon the degree of faith in the reality of a life to come1 and of its eternal results4 ,a woman who is training a family simply with reference to this life may find exalted motives as she looks forward to unborn generations1 whose temporal prosperity and happiness are depending upon her fidelity and skill4 ,but one who truly and firmly believes that this life is but the beginning of an eternal career to every immortal inmate of her home1 and that the formation of tastes1 habits1 and character1 under her care1 will bring forth fruits of good or ill1 not only through earthly generations1 but through everlasting ages--such a woman secures a calm and exalted principle of action1 and a source of peace which no earthly motives can impart4 ,,chapter ,,xv4 ,,habits ,,of ,,system ,,and ,,order4 ,any discussion of the equality of the sexes as to intellectual capacity seems frivolous and useless1 both because it can never be decided1 and because there would be no possible advantage in the decision4 ,but one topic1 which is often drawn into this discussion1 is of far more consequence2 and that is1 the relative importance and difficulty of the duties a woman is called to perform4 ,it is generally assumed1 and almost as generally conceded1 that a housekeeper's business and cares are contracted and trivial2 and that the proper discharge of her duties demands far less expansion of mind and vigor of intellect than the pursuits of the other sex4 ,this idea has prevailed because women1 as a mass1 have never been educated with reference to their most important duties2 while that portion of their employments which is of least value has been regarded as the chief1 if not the sole1 concern of a woman4 ,the covering of the body1 the convenience of residences1 and the gratification of the appetite1 have been too much regarded as the chief objects on which her intellectual powers are to be exercised4 ,but as society gradually shakes off the remnants of barbarism and the intellectual and moral interests of man rise1 in estimation1 above the merely sensual1 a truer estimate is formed of woman's duties1 and of the measure of intellect requisite for the proper discharge of them4 ,let any man of sense and discernment become the member of a large household1 in which a well-educated and pious woman is endeavoring systematically to discharge her multiform duties2 let him fully comprehend all her cares1 difficulties1 and perplexities2 and it is probable he would coincide in the opinion that no statesman at the head of a nation's affairs had more frequent calls for wisdom1 firmness1 tact1 discrimination1 prudence1 and versatility of talent1 than such a woman4 ,she has a husband1 to whose peculiar tastes and habits she must accommodate herself2 she has children1 whose health she must guard1 whose physical constitutions she must study and develop1 whose temper and habits she must regulate1 whose principles she must form1 whose pursuits she must guide4 ,she has constantly changing domestics1 with all varieties of temper and habits1 whom she must govern1 instruct1 and direct2 she is required to regulate the finances of the domestic state1 and constantly to adapt expenditures to the means and to the relative claims of each department4 ,she has the direction of the kitchen1 where ignorance1 forgetfulness1 and awkwardness1 are to be so regulated that the various operations shall each start at the right time1 and all be in completeness at the same given hour4 ,she has the claims of society to meet1 visits to receive and return1 and the duties of hospitality to sustain4 ,she has the poor to relieve2 benevolent societies to aid2 the schools of her children to inquire and decide about2 the care of the sick and the aged2 the nursing of infancy2 and the endless miscellany of odd items constantly recurring in a large family4 ,surely it is a pernicious and mistaken idea that the duties which tax a woman's mind are petty1 trivial1 or unworthy of the highest grade of intellect and moral worth4 ,instead of allowing this feeling1 every woman should imbibe1 from early youth1 the impression that she is in training for the discharge of the most important1 the most difficult1 and the most sacred and interesting duties that can possibly employ the highest intellect4 ,she ought to feel that her station and responsibilities in the great drama of life are second to none1 either as viewed by her ,maker or in the estimation of all minds whose judgment is most worthy of respect4 ,she who is the mother and housekeeper in a large family is the sovereign of an empire1 demanding more varied cares1 and involving more difficult duties1 than are really exacted of her who wears a crown and professedly regulates the interests of the greatest nation on earth4 ,there is no one thing more necessary to a housekeeper1 in performing her varied duties1 than a habit of system and order2 and yet the peculiarly desultory nature of women's pursuits1 and the embarrassments resulting from the state of domestic service in this country1 render it very difficult to form such a habit4 ,but it is sometimes the case that women who could and would carry forward a systematic plan of domestic economy do not attempt it1 simply from a want of knowledge of the various modes of introducing it4 ,it is with reference to such that various modes of securing system and order1 which the writer has seen adopted1 will be pointed out4 ,a wise economy is nowhere more conspicuous than in a systematic apportionment of time to different pursuits4 ,there are duties of a religious1 intellectual1 social1 and domestic nature1 each having different relative claims on attention4 ,unless a person has some general plan of apportioning these claims1 some will intrench on others1 and some1 it is probable1 will be entirely excluded4 ,thus some find religious1 social1 and domestic duties so numerous1 that no time is given to intellectual improvement4 ,others find either social1 or benevolent1 or religious interests excluded by the extent and variety of other engagements4 ,it is wise1 therefore1 for all persons to devise a systematic plan which they will at least keep in view and aim to accomplish1 and by which a proper proportion of time shall be secured for all the duties of life4 ,in forming such a plan1 every woman must accommodate herself to the peculiarities of her situation4 ,if she has a large family and a small income1 she must devote far more time to the simple duty of providing food and raiment than would be right were she in affluence1 and with a small family4 ,it is impossible1 therefore1 to draw out any general plan which all can adopt4 ,but there are some general principles1 which ought to be the guiding rules1 when a woman arranges her domestic employments4 ,these principles are to be based on ,christianity1 which teaches us to 8seek first the kingdom of ,god10 and to deem food1 raiment1 and the conveniences of life as of secondary account4 ,every woman1 then1 ought to start with the assumption that the moral and religious interests of her family are of more consequence than any worldly concern1 and that1 whatever else may be sacrificed1 these shall be the leading object1 in all her arrangements1 in respect to time1 money1 and attention4 ,it is also one of the plainest requisitions of ,christianity1 that we devote some of our time and efforts to the comfort and improvement of others4 ,there is no duty so constantly enforced1 both in the ,old and ,new ,testament1 as that of charity1 in dispensing to those who are destitute of the blessings we enjoy4 ,in selecting objects of charity1 the same rule applies to others as to ourselves2 their moral and religious interests are of the highest moment1 and for them1 as well as for ourselves1 we are to 8seek first the kingdom of ,god40 ,another general principle is1 that our intellectual and social interests are to be preferred to the mere gratification of taste or appetite4 ,a portion of time1 therefore1 must be devoted to the cultivation of the intellect and the social affections4 ,another is1 that the mere gratification of appetite is to be placed last in our estimate2 so that when a question arises as to which shall be sacrificed1 some intellectual1 moral1 or social advantage1 or some gratification of sense1 we should invariably sacrifice the last4 ,as health is indispensable to the discharge of every duty1 nothing which sacrifices that blessing is to be allowed in order to gain any other advantage or enjoyment4 ,there are emergencies when it is right to risk health and life to save ourselves and others from greater evils2 but these are exceptions1 which do not militate against the general rule4 ,many persons imagine that if they violate the laws of health in order to attend to religious or domestic duties1 they are guiltless before ,god4 ,but such greatly mistake4 ,we directly violate the law1 8,thou shalt not kill10 when we do what tends to risk or shorten our own life4 ,the life and happiness of all his creatures are dear to our ,creator2 and he is as much displeased when we injure our own interests as when we injure those of others4 ,the idea1 therefore1 that we are excusable if we harm no one but ourselves1 is false and pernicious4 ,these1 then1 are some general principles to guide a woman in systematizing her duties and pursuits4 ,the ,creator of all things is a ,being of perfect system and order2 and1 to aid us in our duty in this respect1 he has divided our time by a regularly returning day of rest from worldly business4 ,in following this example1 the intervening six days may be subdivided to secure similar benefits4 ,in doing this1 a certain portion of time must be given to procure the means of livelihood1 and for preparing food1 raiment1 and dwellings4 ,to these objects some must devote more1 and others less1 attention4 ,the remainder of time not necessarily thus employed might be divided somewhat in this manner3 ,the leisure of two afternoons and evenings could be devoted to religious and benevolent objects1 such as religious meetings1 charitable associations1 school visiting1 and attention to the sick and poor4 ,the leisure of two other days might be devoted to intellectual improvement and the pursuits of taste4 ,the leisure of another day might be devoted to social enjoyments1 in making or receiving visits2 and that of another1 to miscellaneous domestic pursuits1 not included in the other particulars4 ,it is probable that few persons could carry out such an arrangement very strictly2 but every one can make a systematic apportionment of time1 and at least aim at accomplishing it2 and they can also compare with such a general outline the time which they actually devote to these different objects1 for the purpose of modifying any mistaken proportions4 ,without attempting any such systematic employment of time1 and carrying it out1 so far as they can control circumstances1 most women are rather driven along by the daily occurrences of life2 so that1 instead of being the intelligent regulators of their own time1 they are the mere sport of circumstances4 ,there is nothing which so distinctly marks the difference between wreak and strong minds as the question whether they control circumstances or circumstances control them4 ,it is very much to be feared that the apportionment of time actually made by most women exactly inverts the order required by reason and ,christianity4 ,thus the furnishing a needless variety of food1 the conveniences of dwellings1 and the adornments of dress1 often take a larger portion of time than is given to any other object4 ,next after this comes intellectual improvement2 and last of all1 benevolence and religion4 ,it may be urged that it is indispensable for most persons to give more time to earn a livelihood1 and to prepare food1 raiment1 and dwellings1 than to any other object4 ,but it may be asked1 how much of the time devoted to these objects is employed in preparing varieties of food not necessary1 but rather injurious1 and how much is spent for those parts of dress and furniture not indispensable1 and merely ornamental8 ,let a woman subtract from her domestic employments all the time given to pursuits which are of no use1 except as they gratify a taste for ornament1 or minister increased varieties to tempt the appetite1 and she will find that much which she calls 8domestic duty10 and which prevents her attention to intellectual1 benevolent1 and religious objects1 should be called by a very different name4 ,no woman has a right to give up attention to the higher interests of herself and others for the ornaments of person or the gratification of the palate4 ,to a certain extent1 these lower objects are lawful and desirable2 but when they intrude on nobler interests1 they become selfish and degrading4 ,every woman1 then1 when employing her hands in ornamenting her person1 her children1 or her house1 ought to calculate whether she has devoted as much time to the really more important wants of herself and others4 ,if she has not1 she may know that she is doing wrong1 and that her system or apportioning her time and pursuits should be altered4 ,some persons endeavor to systematize their pursuits by apportioning them to particular hours of each day4 ,for example1 a certain period before breakfast is given to devotional duties2 after breakfast1 certain hours are devoted to exercise and domestic employments2 other hours1 to sewing1 or reading1 or visiting2 and others1 to benevolent duties4 ,but in most cases it is more difficult to systematize the hours of each day than it is to secure some regular division of the week4 ,in regard to the minuti of family work1 the writer has known the following methods to be adopted4 ,monday1 with some of the best housekeepers1 is devoted to preparing for the labors of the week4 ,any extra cooking1 the purchasing of articles to be used during the week1 the assorting of clothes for the wash1 and mending such as would otherwise be injured--these1 and similar items1 belong to this day4 ,tuesday is devoted to washing1 and ,wednesday to ironing4 ,on ,thursday1 the ironing is finished off1 the clothes are folded and put away1 and all articles which need mending are put in the mending-basket and attended to4 ,friday is devoted to sweeping and house-cleaning4 ,on ,saturday1 and especially the last ,saturday of every month1 every department is put in order2 the casters and table furniture are regulated1 the pantry and cellar inspected1 the trunks1 drawers1 and closets arranged1 and every thing about the house put in order for ,sunday4 ,by this regular recurrence of a particular time for inspecting every thing1 nothing is forgotten till ruined by neglect4 ,another mode of systematizing relates to providing proper supplies of conveniences1 and proper places in which to keep them4 ,thus1 some ladies keep a large closet1 in which are placed the tubs1 pails1 dippers1 soap-dishes1 starch1 bluing1 clothes-lines1 clothes-pins1 and every other article used in washing2 and in the same1 or another place1 is kept every convenience for ironing4 ,in the sewing department1 a trunk1 with suitable partitions1 is provided1 in which are placed1 each in its proper place1 white thread of all sizes1 colored thread1 yarns for mending1 colored and black sewing-silks and twist1 tapes and bobbins of all sizes1 white and colored welting-cords1 silk braids and cords1 needles of all sizes1 papers of pins1 remnants of linen and colored cambric1 a supply of all kinds of buttons used in the family1 black and white hooks and eyes1 a yard-measure1 and all the patterns used in cutting and fitting4 ,these are done up in separate parcels1 and labeled4 ,in another trunk1 or in a piece-bag1 such as has been previously described1 are kept all pieces used in mending1 arranged in order4 ,a trunk like the first mentioned will save many steps1 and often much time and perplexity2 while by purchasing articles thus by the quantity1 they come much cheaper than if bought in little portions as they are wanted4 ,such a trunk should be kept locked1 and a smaller supply for current use retained in a work-basket4 ,a full supply of all conveniences in the kitchen and cellar1 and a place appointed for each article1 very much facilitate domestic labor4 ,for want of this1 much vexation and loss of time is occasioned while seeking vessels in use1 or in cleansing those employed by different persons for various purposes4 ,it would be far better for a lady to give up some expensive article in the parlor1 and apply the money thus saved for kitchen conveniences1 than to have a stinted supply where the most labor is to be performed4 ,if our countrywomen would devote more attention to comfort and convenience1 and less to show1 it would be a great improvement4 ,expensive mirrors and pier-tables in the parlor1 and an unpainted1 gloomy1 ill-furnished kitchen1 not unfrequently are found under the same roof4 ,another important item in systematic economy is1 the apportioning of regular employment to the various members of a family4 ,if a housekeeper can secure the co-operation of all her family1 she will find that 8many hands make light work40 ,there is no greater mistake than in bringing up children to feel that they must be taken care of and waited on by others1 without any corresponding obligations on their part4 ,the extent to which young children can be made useful in a family would seem surprising to those who have never seen a systematic and regular plan for utilizing their services4 ,the writer has been in a family where a little girl of eight or nine years of age washed and dressed herself and young brother1 and made their small beds1 before breakfast2 set and cleared all the tables for meals1 with a little help from a grown person in moving tables and spreading cloths2 while all the dusting of parlors and chambers was also neatly performed by her4 ,a brother of ten years old brought in and piled all the wood used in the kitchen and parlor1 brushed the boots and shoes1 went on errands1 and took all the care of the poultry4 ,they were children whose parents could afford to hire servants to do this1 but who chose to have their children grow up healthy and industrious1 while proper instruction1 system1 and encouragement1 made these services rather a pleasure than otherwise to the children4 ,some parents pay their children for such services2 but this is hazardous1 as tending to make them feel that they are not bound to be helpful without pay1 and also as tending to produce a hoarding1 money-making spirit4 ,but where children have no hoarding propensities1 and need to acquire a sense of the value of property1 it may be well to let them earn money for some extra services rather as a favor4 ,when this is done1 they should be taught to spend it for others as well as for themselves2 and in this way a generous and liberal spirit will be cultivated4 ,there are some mothers who take pains to teach their boys most of the domestic arts which their sisters learn4 ,the writer has seen boys mending their own garments1 and aiding their mother or sisters in the kitchen1 with great skill and adroitness2 and at an early age they usually very much relish joining in such occupations4 ,the sons of such mothers1 in their college life1 or in roaming about the world1 or in nursing a sick wife or infant1 find occasion to bless the forethought and kindness which prepared them for such emergencies4 ,few things are in worse taste than for a man needlessly to busy himself in women's work2 and yet a man never appears in a more interesting attitude than when1 by skill in such matters1 he can save a mother or wife from care and suffering4 ,the more a boy is taught to use his hands in every variety of domestic employment1 the more his faculties1 both of mind and body1 are developed2 for mechanical pursuits exercise the intellect as well as the hands4 ,the early training of ,new-,england boys1 in which they turn their hand to almost every thing1 is one great reason of the quick perceptions1 versatility of mind1 and mechanical skill1 for which that portion of our countrymen is distinguished4 ,it is equally important that young girls should be taught to do some species of handicraft that generally is done by men1 and especially with reference to the frequent emigration to new territories where well-trained mechanics are scarce4 ,to hang wall-paper1 repair locks1 glaze windows1 and mend various household articles1 require a skill in the use of tools which every young girl should acquire4 ,if she never has any occasion to apply this knowledge and skill by her own hands1 she will often find it needful in directing and superintending incompetent workmen4 ,the writer has known one mode of systematizing the aid of the older children in a family1 which1 in some cases of very large families1 it may be well to imitate4 ,in the case referred to1 when the oldest daughter was eight or nine years old1 an infant sister was given to her as her special charge4 ,she tended it1 made and mended its clothes1 taught it to read1 and was its nurse and guardian through all its childhood4 ,another infant was given to the next daughter1 and thus the children were all paired in this interesting relation4 ,in addition to the relief thus afforded to the mother1 the elder children were in this way qualified for their future domestic relations1 and both older and younger bound to each other by peculiar ties of tenderness and gratitude4 ,in offering these examples of various modes of systematizing1 one suggestion may be worthy of attention4 ,it is not unfrequently the case that ladies who find themselves cumbered with oppressive cares1 after reading remarks on the benefits of system1 immediately commence the task of arranging their pursuits with great vigor and hope4 ,they divide the day into regular periods1 and give each hour its duty2 they systematize their work1 and endeavor to bring every thing into a regular routine4 ,but in a short time they find themselves baffled1 discouraged1 and disheartened1 and finally relapse into their former desultory ways1 in a sort of resigned despair4 ,the difficulty in such cases is1 that they attempt too much at a time4 ,there is nothing which so much depends upon habit as a systematic mode of performing duty2 and where no such habit has been formed1 it is impossible for a novice to start at once into a universal mode of systematizing1 which none but an adept could carry through4 ,the only way for such persons is to begin with a little at a time4 ,let them select some three or four things1 and resolutely attempt to conquer at these points4 ,in time1 a habit will be formed of doing a few things at regular periods1 and in a systematic way4 ,then it will be easy to add a few more2 and thus1 by a gradual process1 the object can be secured1 which would be vain to attempt by a more summary course4 ,early rising is almost an indispensable condition to success in such an effort2 but where a woman lacks either the health or the energy to secure a period for devotional duties before breakfast1 let her select that hour of the day in which she will be least liable to interruption1 and let her then seek strength and wisdom from the only true ,source4 ,at this time let her take a pen1 and make a list of all the things which she considers as duties4 ,then let calculation be made whether there be time enough1 in the day or the week1 for all these duties4 ,if there be not1 let the least important be stricken from the list1 as not being duties1 and therefore to be omitted4 ,in doing this1 let a woman remember that1 though 8what we shall eat1 and what we shall drink1 and wherewithal we shall be clothed10 are matters requiring due attention1 they are very apt to obtain a wrong relative importance1 while intellectual1 social1 and moral interests receive too little regard4 ,in this country1 eating1 dressing1 and household furniture and ornaments1 take far too large a place in the estimate of relative importance2 and it is probable that most women could modify their views and practice so as to come nearer to the ,saviour's requirements4 ,no woman has a right to put a stitch of ornament on any article of dress or furniture1 or to provide one superfluity in food1 until she is sure she can secure time for all her social1 intellectual1 benevolent1 and religious duties4 ,if a woman will take the trouble to make such a calculation as this1 she will usually find that she has time enough to perform all her duties easily and well4 ,it is impossible for a conscientious woman to secure that peaceful mind and cheerful enjoyment of life which all should seek1 who is constantly finding her duties jarring with each other1 and much remaining undone which she feels that she ought to do4 ,in consequence of this1 there will be a secret uneasiness which will throw a shade over the whole current of life1 never to be removed till she so efficiently defines and regulates her duties that she can fulfill them all4 ,and here the writer would urge upon young ladies the importance of forming habits of system while unembarrassed with those multiplied cares which will make the task so much more difficult and hopeless4 ,every young lady can systematize her pursuits1 to a certain extent4 ,she can have a particular day for mending her wardrobe1 and for arranging her trunks1 closets1 and drawers4 ,she can keep her work-basket1 her desk at school1 and all her other conveniences1 in their proper places and in regular order4 ,she can have regular periods for reading1 walking1 visiting1 study1 and domestic pursuits4 ,and by following this method in youth1 she will form a taste for regularity and a habit of system which will prove a blessing to her through life4 ,,chapter ,,xvi4 ,,health ,,of ,,mind4 ,there is such an intimate connection between the body and mind1 that the health of one can not be preserved without a proper care of the other4 ,and it is from a neglect of this principle that some of the most exemplary and conscientious persons in the world suffer a thousand mental agonies from a diseased state of body1 while others ruin the health of the body by neglecting the proper care of the mind4 ,when the mind is excited by earnest intellectual effort1 or by strong passions1 the blood rushes to the head and the brain is excited4 ,sir ,astley ,cooper records that1 in examining the brain of a young man who had lost a portion of his skull1 whenever 8he was agitated by some opposition to his wishes10 8the blood was sent with increased force to his brain10 and the pulsations 8became frequent and violent40 ,the same effect was produced by any intellectual effort2 and the flushed countenance which attends earnest study or strong emotions of interest of any kind1 is an external indication of the suffused state of the brain from such causes4 ,in exhibiting the causes which injure the health of the mind1 we shall find them to be partly physical1 partly intellectual1 and partly moral4 ,the first cause of mental disease and suffering is not unfrequently in the want of a proper supply of duly oxygenized blood4 ,it has been shown that the blood1 in passing through the lungs1 is purified by the oxygen of the air combining with the superabundant hydrogen and carbon of the venous blood1 thus forming carbonic acid and water1 which are expired into the atmosphere4 ,every pair of lungs is constantly withdrawing from the surrounding atmosphere its healthful principle1 and returning one which is injurious to human life4 ,when1 by confinement and this process1 the air is deprived of its appropriate supply of oxygen1 the purification of the blood is interrupted1 and it passes1 without being properly prepared1 into the brain1 producing languor1 restlessness1 and inability to exercise the intellect and feelings4 ,whenever1 therefore1 persons sleep in a close apartment1 or remain for a length of time in a crowded or ill-ventilated room1 a most pernicious influence is exerted on the brain1 and1 through this1 on the mind4 ,a person who is often exposed to such influences can never enjoy that elasticity and vigor of mind which is one of the chief indications of its health4 ,this is the reason why all rooms for religious meetings1 and all school-rooms and sleeping apartments1 should be so contrived as to secure a constant supply of fresh air from without4 ,the minister who preaches in a crowded and ill-ventilated apartment loses much of his power to feel and to speak1 while the audience are equally reduced in their capability of attending4 ,the teacher who confines children in a close apartment diminishes their ability to study1 or to attend to instructions4 ,and the person who habitually sleeps in a close room impairs mental energy in a similar degree4 ,it is not unfrequently the case that depression of spirits and stupor of intellect are occasioned solely by inattention to this subject4 ,another cause of mental disease is the excessive exercise of the intellect or feelings4 ,if the eye is taxed beyond its strength by protracted use1 its blood-vessels become gorged1 and the bloodshot appearance warns of the excess and the need of rest4 ,the brain is affected in a similar manner by excessive use1 though the suffering and inflamed organ can not make its appeal to the eye4 ,but there are some indications which ought never to be misunderstood or disregarded4 ,in cases of pupils at school or at college1 a diseased state1 from overaction1 is often manifested by increased clearness of mind1 and temporary ease and vigor of mental action4 ,in one instance1 known to the writer1 a most exemplary and industrious pupil1 anxious to improve every hour1 and ignorant or unmindful of the laws of health1 first manifested the diseased state of her brain and mind by demands for more studies1 and a sudden and earnest activity in planning modes of improvement for herself and others4 ,when warned of her danger1 she protested that she never was better in her life2 that she took regular exercise in the open air1 went to bed in season1 slept soundly1 and felt perfectly well2 that her mind was never before so bright and clear1 and study never so easy and delightful4 ,and at this time she was on the verge of derangement1 from which she was saved only by an entire cessation of all intellectual efforts4 ,a similar case occurred1 under the eye of the writer1 from overexcited feelings4 ,it was during a time of unusual religious interest in the community1 and the mental disease was first manifested by the pupil bringing her hymn-book or ,bible to the class-room1 and making it her constant resort in every interval of school duty4 ,it finally became impossible to convince her that it was her duty to attend to any thing else2 her conscience became morbidly sensitive1 her perceptions indistinct1 her deductions unreasonable2 and nothing but entire change of scene and exercise1 and occupation of her mind by amusement1 saved her4 ,when the health of the brain was restored1 she found that she could attend to the 8one thing needful10 not only without interruption of duty or injury to health1 but rather so as to promote both4 ,clergymen and teachers need most carefully to notice and guard against the dangers here alluded to4 ,any such attention to religion as prevents the performance of daily duties and needful relaxation is dangerous1 and tends to produce such a state of the brain as makes it impossible to feel or judge correctly4 ,and when any morbid and unreasonable pertinacity appears1 much exercise and engagement in other interesting pursuits should be urged1 as the only mode of securing the religious benefits aimed at4 ,and whenever any mind is oppressed with care1 anxiety1 or sorrow1 the amount of active exercise in the fresh air should be greatly increased1 that the action of the muscles may withdraw the blood which1 in such seasons1 is constantly tending too much to the brain4 ,at the same time1 innocent and healthful amusement should be urged as a duty4 ,there has been a most appalling amount of suffering1 derangement1 disease1 and death1 occasioned by a want of attention to this subject1 in teachers and parents4 ,uncommon precocity in children is usually the result of an unhealthy state of the brain2 and in such cases medical men would now direct that the wonderful child should be deprived of all books and study1 and turned to play out in the fresh air4 ,instead of this1 parents frequently add fuel to the fever of the brain1 by supplying constant mental stimulus1 until the victim finds refuge in idiocy or an early grave4 ,where such fatal results do not occur1 the brain in many cases is so weakened that the prodigy of infancy sinks below the medium of intellectual powers in after-life4 ,in our colleges1 too1 many of the most promising minds sink to an early grave1 or drag out a miserable existence1 from this same cause4 ,and it is an evil as yet little alleviated by the increase of physiological knowledge4 ,every college and professional school1 and every seminary for young ladies1 needs a medical man or woman1 not only to lecture on physiology and the laws of health1 but empowered by official capacity to investigate the case of every pupil1 and1 by authority1 to enforce such a course of study1 exercise1 and repose as the physical system requires4 ,the writer has found by experience that in a large institution there is one class of pupils who need to be restrained by penalties from late hours and excessive study1 as much as another class need stimulus to industry4 ,under the head of excessive mental action must be placed the indulgence of the imagination in novel-reading and 8castle-building40 ,this kind of stimulus1 unless counter-balanced by physical exercise1 not only wastes time and energies1 but undermines the vigor of the nervous system4 ,the imagination was designed by our wise ,creator as a charm and stimulus to animate to benevolent activity1 and its perverted exercise seldom fails to bring a penalty4 ,another cause of mental disease is the want of the appropriate exercise of the various faculties of the mind4 ,on this point ,dr4 ,combe remarks3 8,we have seen that1 by disuse1 muscles become emaciated1 bone softens1 blood-vessels are obliterated1 and nerves lose their characteristic structure4 ,the brain is no exception to this general rule4 ,the tone of it is also impaired by permanent inactivity1 and it becomes less fit to manifest the mental powers with readiness and energy40 ,it is 8the withdrawal of the stimulus necessary for its healthy exercise which renders solitary confinement so severe a punishment1 even to the most daring minds4 ,it is a lower degree of the same cause which renders continuous seclusion from society so injurious to both mental and bodily health40 8,inactivity of intellect and of feeling is a very frequent predisposing cause of every form of nervous disease4 ,for demonstrative evidence of this position1 we have only to look at the numerous victims to be found among persons who have no call to exertion in gaining the means of subsistence1 and no objects of interest on which to exercise their mental faculties1 and who consequently sink into a state of mental sloth and nervous weakness40 8,if we look abroad upon society1 we shall find innumerable examples of mental and nervous debility from this cause4 ,when a person of some mental capacity is confined for a long time to an unvarying round of employment which affords neither scope nor stimulus for one half of the faculties1 and1 from want of education or society1 has no external resources2 the mental powers1 for want of exercise1 become blunted1 and the perceptions slow and dull40 8,the intellect and feelings1 not being provided with interests external to themselves1 must either become inactive and weak1 or work upon themselves and become diseased40 8,the most frequent victims of this kind of predisposition are females of the middle and higher ranks1 especially those of a nervous constitution and good natural abilities2 but who1 from an ill-directed education1 possess nothing more solid than mere accomplishments1 and have no materials for thought10 and no 8occupation to excite interest or demand attention40 8,the liability of such persons to melancholy1 hysteria1 hypochondriasis1 and other varieties of mental distress1 really depends on a state of irritability of the brain1 induced by its imperfect exercise40 ,these remarks of a medical man illustrate the principles before indicated--namely1 that the demand of ,christianity1 that we live to save from eternal evils and promote the highest and eternal happiness of our race1 has for its aim not only the general good1 but the highest happiness of the individual in offering abundant exercise for all the noblest faculties4 ,a person possessed of wealth1 who has nothing more noble to engage attention than seeking personal enjoyment1 subjects the mental powers and moral feelings to a degree of inactivity utterly at war with health and mind4 ,and the greater the capacities1 the greater are the sufferings which result from this cause4 ,any one who has read the misanthropic wailings of ,lord ,byron has seen the necessary result of great and noble powers bereft of their appropriate exercise1 and1 in consequence1 becoming sources of the keenest suffering4 ,it is this view of the subject which has often awakened feelings of sorrow and anxiety in the mind of the writer1 while aiding in the development and education of superior feminine minds in the wealthier circles4 ,not because there are not noble objects for interest and effort abundant1 and within reach of such minds1 but because long-established custom has made it seem so quixotic to the majority1 even of the professed followers of ,christ1 for a woman of wealth to practice any great self-denial1 that few have independence of mind and ,christian principle sufficient to overcome such an influence4 ,the more a mind has its powers developed1 the more does it aspire and pine after some object worthy of its energies and affections2 and they are commonplace and phlegmatic characters who are most free from such deep-seated wants4 ,many a young woman1 of fine genius and elevated sentiment1 finds a charm in ,lord ,byron's writings1 because they present a glowing picture of what1 to a certain extent1 must be felt by every well-developed mind which has no nobler object in life than the pursuit of self-gratification4 ,if young ladies of wealth could pursue their education under the full conviction that the increase of their powers and advantages increased their obligations to use all for the great and sublime end for which our ,saviour toiled and suffered1 and with some plan of benevolent enterprise in view1 what new motives of interest would be added to their daily pursuits6 ,and what blessed results would follow to our beloved country if all well-educated women carried out the principles of ,christianity in the exercise of their developed powers6 ,the benevolent activities called forth in our late dreadful war illustrate the blessed influence on character and happiness in having a noble object for which to labor and suffer4 ,in illustration of this may be mentioned the experience of one of the noble women who1 in a sickly climate and fervid season1 devoted herself to the ministries of a military hospital4 ,separated from an adored husband1 deprived of wonted comforts and luxuries1 and toiling in humble and unwonted labors1 she yet recalls this as one of the happiest periods of her life4 ,and it was not the mere exercise of benevolence and piety in ministering comfort and relieving suffering4 ,it was1 still more1 the elevated enjoyment which only an enlarged and cultivated mind can attain1 in the inspirations of grand and far-reaching results purchased by such sacrifice and suffering4 ,it was in aiding to save her well-loved country from impending ruin1 and to preserve to coming generations the blessings of true liberty1 self-government1 and the ,christian life by which toils and suffering became triumphant joys4 ,every ,christian woman who 8walks by faith and not by sight10 who looks forward to the results of self-sacrificing labor for the ignorant and sinful as they will enlarge and expand through everlasting ages1 may rise to the same elevated sphere of experience and happiness4 ,on the contrary1 the more highly cultivated the mind devoted to mere selfish enjoyment1 the more are the sources of true happiness closed1 and the soul left to helpless emptiness and unrest4 ,the indications of a diseased mind1 owing to the want of the proper exercise of its powers1 are apathy1 discontent1 a restless longing for excitement1 a craving for unattainable good1 a diseased and morbid action of the imagination1 dissatisfaction with the world1 and factitious interest in trifles which the mind feels to be unworthy of its powers4 ,such minds sometimes seek alleviation in exciting amusements2 others resort to the grosser enjoyments of sense4 ,oppressed with the extremes of languor1 or over-excitement1 or apathy1 the body fails under the wearing process1 and adds new causes of suffering to the mind4 ,such the compassionate ,saviour calls to his service1 in the appropriate terms1 8,come unto me1 all ye that labor and are heavy laden1 and ,i will give you rest4 ,take my yoke upon you1 and learn of me10 8and ye shall find rest unto your souls40 ,,chapter ,,xvii4 ,,care ,,of ,,the ,,aged4 ,one of the most interesting and instructive illustrations of the design of our ,creator1 in the institution of the family state1 is the preservation of the aged after their faculties decay and usefulness in ordinary modes seems to be ended4 ,by most persons this period of infirmities and uselessness is anticipated with apprehension1 especially in the case of those who have lived an active1 useful life1 giving largely of service to others1 and dependent for most resources of enjoyment on their own energies4 ,to lose the resources of sight or hearing1 to become feeble in body1 so as to depend on the ministries of others1 and finally to gradually decay in mental force and intelligence1 to many seems far worse than death4 ,multitudes have prayed to be taken from this life when their usefulness is thus ended4 ,but a true view of the design of the family state1 and of the ministry of the aged and helpless in carrying out this design1 would greatly lessen such apprehensions1 and might be made a source of pure and elevated enjoyment4 ,the ,christian virtues of patience with the unreasonable1 of self-denying labor for the weak1 and of sympathy with the afflicted1 are dependent1 to a great degree1 on cultivation and habit1 and these can be gained only in circumstances demanding the daily exercise of these graces4 ,in this aspect1 continued life in the aged and infirm should be regarded as a blessing and privilege to a family1 especially to the young1 and the cultivation of the graces that are demanded by that relation should be made a definite and interesting part of their education4 ,a few of the methods to be attempted for this end will be suggested4 ,in the first place1 the object for which the aged are preserved in life1 when in many cases they would rejoice to depart1 should be definitely kept in recollection1 and a sense of gratitude and obligation be cultivated4 ,they should be looked up to and treated as ministers sustained by our ,heavenly ,father in a painful experience1 expressly for the good of those around them4 ,this appreciation of their ministry and usefulness will greatly lessen their trials1 and impart consolation4 ,if1 in hours of weariness and infirmity1 they wonder why they are kept in a useless and helpless state to burden others around1 they should be assured that they are not useless2 and this not only by word1 but1 better still1 by the manifestation of those virtues which such opportunities alone can secure4 ,another mode of cheering the aged is to engage them in the domestic games and sports which unite the old and the young in amusement4 ,many a weary hour may thus be enlivened for the benefit of all concerned4 ,and here will often occur opportunities of self-denying benevolence in relinquishing personal pursuits and gratification thus to promote the enjoyment of the infirm and dependent4 ,reading aloud is often a great source of enjoyment to those who by age are deprived of reading for themselves4 ,so the effort to gather news of the neighborhood and impart it1 is another mode of relieving those deprived of social gatherings4 ,there is no period in life when those courtesies of good-breeding which recognize the relations of superior and inferior should be more carefully cherished than when there is need of showing them toward those of advancing age4 ,to those who have controlled a household1 and still more to those who in public life have been honored and admired1 the decay of mental powers is peculiarly trying1 and every effort should be made to lessen the trial by courteous attention to their opinions1 and by avoiding all attempts to controvert them1 or to make evident any weakness or fallacy in their conversation4 ,in regard to the decay of bodily or mental faculties1 much more can be done to prevent or retard them than is generally supposed1 and some methods for this end which have been gained by observation or experience will be presented4 ,as the exercise of all our faculties tends to increase their power1 unless it be carried to excess1 it is very important that the aged should be provided with useful employment suited to their strength and capacity4 ,nothing hastens decay so fast as to remove the stimulus of useful activity4 ,it should become a study with those who have the care of the aged to interest them in some useful pursuit1 and to convince them that they are in some measure actively contributing to the general welfare4 ,in the country and in families where the larger part of the domestic labor is done without servants1 it is very easy to keep up an interest in domestic industrial employments4 ,the tending of a small garden in summer1 the preparation of fuel and food1 the mending of household utensils--these and many other occupations of the hands will keep alive activity and interest in a man2 while for women there are still more varied resources4 ,there is nothing that so soon hastens decay and lends acerbity to age as giving up all business and responsibility1 and every mode possible should be devised to prevent this result4 ,as age advances1 all the bodily functions move more slowly1 and consequently the generation of animal heat1 by the union of oxygen and carbon in the capillaries1 is in smaller proportion than in the midday of life4 ,for this reason some practices1 safe for the vigorous1 must be relinquished by the aged2 and one of these is the use of the cold bath4 ,it has often been the case that rheumatism has been caused by neglect of this caution4 ,more than ordinary care should be taken to preserve animal heat in the aged1 especially in the hands and the feet4 ,in many families will be found an aged brother1 or sister1 or other relative who has no home1 and no claim to a refuge in the family circle but that of kindred4 ,sometimes they are poor and homeless2 for want of a faculty for self-supporting business2 and sometimes they have peculiarities of person or disposition which render their society undesirable4 ,these are cases where the pitying tenderness of the ,saviour should be remembered1 and for his sake patient kindness and tender care be given1 and he will graciously accept it as an offering of love and duty to himself4 8,inasmuch as ye have done it to the least of these my brethren1 ye have done it to me40 ,it is sometimes the case that even parents in old age have had occasion to say1 with the forsaken ,king ,lear1 8,how sharper than a serpent's tooth it is to have a thankless child60 ,it is right training in early life alone that will save from this4 ,in the opening of ,china and the probable influx of its people1 there is one cause for congratulation to a nation that is failing in the virtue of reverence4 ,the ,chinese are distinguished above all other nations for their respect for the aged1 and especially for their reverence for aged parents and conformity to their authority1 even to the last4 ,this virtue is cultivated to a degree that is remarkable1 and has produced singular and favorable results on the national character1 which it is hoped may be imparted to the land to which they are flocking in such multitudes4 ,for with all their peculiarities of pagan philosophy and their ,oriental eccentricities of custom and practical life1 they are everywhere renowned for their uniform and elegant courtesy--a most commendable virtue1 and one arising from habitual deference to the aged more than from any other source4 ,but every person1 in approaching the trials and helplessness of age1 needs to consider that the very performance of these duties toward one's self by all around may tend to induce a selfish and exacting spirit1 or querulous complaints at forgetfulness or neglect4 ,and constant service and petting may tempt to self-indulgent uselessness4 ,approaching age sometimes leads to the relinquishment of active life2 and this tends to induce imbecility of body and mind1 which1 like all instruments1 are kept bright by use4 ,the course of wisdom is to redouble exertions in cultivating self-denying regard for the convenience and comfort of others1 and perpetuating1 as far as possible1 useful labors4 ,one of the most lovely and beautiful features in a family circle is the aged father or mother sympathizing in the joys and sorrows of the young1 and watching for occasions to please and serve all around4 ,,chapter ,,xviii4 ,,the ,,care ,,of ,,domestic ,,animals4 ,one of the most interesting illustrations of the design of our benevolent ,creator in establishing the family state is the nature of the domestic animals connected with it4 ,at the very dawn of life1 the infant watches with delight the graceful gambols of the kitten1 and soon makes it a playmate4 ,meantime1 its outcries when hurt appeal to kindly sympathy1 and its sharp claws to fear2 while the child's mother has a constant opportunity to inculcate kindness and care for weak and ignorant creatures4 ,then the dog becomes the outdoor playmate and guardian of early childhood1 and he also guards himself by cries of pain1 and protects himself by his teeth4 ,at the same time1 his faithful loving nature and caresses awaken corresponding tenderness and care2 while the parent1 again1 has a daily opportunity to inculcate these virtues toward the helpless and dependent4 ,as the child increases in knowledge and reason1 the horse1 cows1 poultry1 and other domestic animals come under his notice4 ,these do not ordinarily express their hunger or other sufferings by cries of distress1 but depend more on the developed reason and humanity of man4 ,and here the parent is called upon to instruct a child in the nature and wants of each1 that he may intelligently provide for their sustenance and for their protection from injury and disease4 ,to assist in this important duty of home life1 which so often falls to the supervision of woman1 the following information is prepared through the kindness of one of the editors of a prominent1 widely known agricultural paper4 ,domestic animals are very apt to catch the spirit and temper of their masters4 ,a surly man will be very likely to have a cross dog and a biting horse4 ,a passionate man will keep all his animals in moral fear of him1 making them snappish1 and liable to hurt those of whom they are not afraid4 ,it is1 therefore1 most important that all animals should be treated uniformly with kindness4 ,they are all capable of returning affection1 and will show it very pleasantly if we manifest affection for them4 ,they also have intuitive perceptions of our emotions which we can not conceal4 ,a sharp1 ugly dog will rarely bite a person who has no fear of him4 ,a horse knows1 the moment a man mounts or takes the reins1 whether he is afraid or not2 and so it is with other animals4 ,if live stock can not be well fed1 they ought not to be kept4 ,one well-wintered horse is worth as much as two that drag through on straw1 and by browsing the hedgerows4 ,the same is true of oxen1 and emphatically so of cows4 ,the owner of a half-starved dog loses the use of him almost altogether2 for at the very time--the night--when he is most needed as a guard1 he must be off scouring the country for food4 ,shelter in winter is most important for cows4 ,they should have good tight stables or byres1 well ventilated1 and so warm that water in a pail will only freeze a little on the top the severest nights4 ,oxen should have the same stabling1 though they bear cold better4 ,horses in stables will bear almost any degree of cold1 if they have all they can eat4 ,sheep1 except young lambs1 are well enough sheltered in dry sheds1 with one end open4 ,cattle1 sheep1 and dogs do not sweat as horses do1 they 8loll20 that is1 water or slabber runs from their tongues2 hence they are not liable to take cold as the horse is4 ,hogs bear cold pretty well2 but they eat enough to convince any one that true economy lies in giving them warm styes in winter1 for the colder they are the more they eat4 ,fowls will not lay in cold weather unless they have light and warm quarters4 ,cleanliness is indispensable1 if one would keep his animals healthy4 ,in their wild state all our domestic animals are very clean1 and1 at the same time1 very healthy4 ,the hog is not naturally a dirty animal1 but quite the reverse4 ,he enjoys currying as much as a horse or cow1 and would be as careful of his litter as a cat if he had a fair chance4 ,horses ought to be groomed daily2 cows and oxen as often as twice a week2 dogs should be washed with soap-suds frequently4 ,stables should be cleaned out daily4 ,absorbents of liquid in stables should be removed as often as they become wet4 ,dry earth is one of the best absorbents1 and is especially useful in the fowl-house4 ,hogs in pens should have straw for their rests or lairs1 and it should be often renewed4 ,parasitic ,vermin4--,these are lice1 fleas1 ticks1 the scale insects1 and other pests which afflict our live stock4 ,there are many ways of destroying them2 the best and safest is a free use of carbolic acid soap4 ,the larger animals1 as well as hogs1 dogs1 and sheep1 may be washed in strong suds of this soap without fear1 and the application repeated after a week4 ,this generally destroys both the creatures and their eggs4 ,hen lice are best destroyed by greasing the fowls1 and dusting them with flower of sulphur4 ,sitting hens must never be greased1 but the sulphur may be dusted freely in their nests1 and it is well to put it in all hens' nests4 ,salt and ,water4--,all animals except poultry require salt1 and all free supplies of fresh water4 ,light4--,stables1 or places where any kind of animals are confined1 should have plenty of light4 ,windows are not more important in a house than in a barn4 ,the sun should come in freely2 and if it shines directly upon the stock1 all the better4 ,when beeves and sheep are fattening very rapidly1 the exclusion of the light makes them more quiet1 and fatten faster2 but their state is an unnatural and hardly a healthy one4 ,exercise in the open air is important for breeding animals4 ,it is especially necessary for horses of all kinds4 ,cows need very little1 and swine none1 unless kept for breeding4 ,breeding4--,always use thorough-bred males1 and improvement is certain4 ,horses4--,the care which horses require varies with the circumstances in which the owner is placed1 and the uses to which they are put4 ,in general1 if kept stabled1 they should be fed with good upland hay1 almost as much as they will eat2 and if absent from the stable1 and at work most of the day1 they should have all they will eat of hay1 together with four to eight quarts of oats or an equal weight of other grain or meal4 ,barley is good for horses1 and so is dry corn4 ,corn-meal put upon cut hay1 wet and well mixed1 is good1 steady feed1 if not in too large quantities4 ,four quarts a day may be fed unmixed with other grain2 but if the horse be hard worked and needs more1 mix the meal with wheat bran1 or linseed-oil-cake meal1 or use corn and oats ground together2 carrots are especially wholesome4 ,a quart of linseed-oil-cake meal1 daily1 is an excellent occasional addition to a horse's feed1 when carrots can not be had4 ,it gives lustre to his coat1 and brings the new coat of hair out in the spring4 ,a stabled horse needs daily exercise1 as much as to trot three miles4 ,where a horse is traveling1 it is well to give him six quarts of oats in the morning1 four at noon1 and six at night4 ,thorough grooming is indispensable to the health of horses4 ,especial care should be taken of the legs and fetlocks1 that no dirt remain to cause that distressing disease1 grease or scratches1 which results from filthy fetlocks and standing in dirty stables4 ,when a horse comes in from work on muddy roads with dirty legs1 they should be immediately cleaned1 the dirt brushed off1 then rubbed with straw2 then1 if very dirty1 washed clean and rubbed dry with a piece of sacking4 ,a horse should never stand in a draught of cold air1 if he can not turn and put his back to it4 ,if sweaty or warm from work1 he should be blanketed1 if he is to stand a minute in the winter air4 ,if put at once into the stable1 he should be stripped and rubbed down with straw actively for five minutes or more1 and then blanketed4 ,the blanket must be removed in an hour1 and the horse given water and feed1 if it is the usual time4 ,it will not hurt him to eat hay when hot1 unless he be thoroughly exhausted1 when all food should be withheld for a while4 ,it is very comforting to a tired horse1 when he is too hot to drink1 to sponge out his mouth with cool water4 ,a horse should never drink when very hot1 nor be turned into a yard to 8cool off10 even in summer1 neither should he be turned out to pasture before he is quite cool4 ,cows4--,gentle but firm treatment will make a cow easy to milk and to handle in every way4 ,if stabled or yarded1 cows should have access to water at all times1 or have it frequently offered to them4 ,clover hay is probably the best steady food for milch cows4 ,cornstalks cut up1 thoroughly soaked with water for half a day1 and then sprinkled with corn or oil-cake meal1 is perhaps unsurpassed as good winter food for milch cows4 ,the amount of meal may vary4 ,with plenty of oil-meal1 there is little danger of feeding too much1 as that is loosening to the bowels1 and a safe1 nutritious article4 ,corn-meal alone1 in large quantities1 is too heating4 ,roots should1 if possible1 form part of the diet of a milch cow1 especially before and soon after calving2 feed well before this period1 yet not to make the cow very fat2 but it is better to err in that way than to have her 8come in0 thin4 ,take the calf away from the mother as soon as it stands up1 and the separation will worry neither dam nor young4 ,this is always best1 unless the calf is to be kept with the cow4 ,the calf will soon learn to drink its food1 if two fingers be held in its mouth4 ,let it have all the first drawn milk for three days as soon as milked2 after this1 skimmed milk warmed to blood heat4 ,soon a little fine scalded meal may be mixed with the milk2 and it will1 at three to five weeks old1 nibble hay and grass4 ,it is well1 also1 to keep a box containing some dry wheat-bran and fine corn-meal mixed in the calf-pen1 so that calves may take as much as they like4 ,in milking1 put the fingers around the teat close to the bag2 then firmly close the forefingers of each hand alternately1 immediately squeezing with the other fingers4 ,the forefingers prevent the milk flowing back into the bag1 while the others press it out4 ,sit with the left knee close to the right hind leg of the cow1 the head pressed against her flank1 the left hand always ready to ward off a blow from her feet1 which the gentlest cow may give almost without knowing it1 if her tender teats be cut by long nails1 or if a wart be hurt1 or her bag be tender4 ,she must be stripped dry every time she is milked1 or she will dry up2 and if she gives much milk1 it pays to milk three times a day1 as nearly eight hours apart as possible4 ,never stop while milking till done1 as this will cause the cow to stop giving milk4 ,to tether a cow1 tie her by one hind leg1 making the rope fast above the fetlock joint1 and protecting the limb with a piece of an old boot-leg or similar thing4 ,the knot must be one that will not slip2 regular fetters of iron bound with leather are much better4 ,a cow should go unmilked two months before calving1 and her milk should not be used by the family till four days after that time4 ,swine4--,the filthy state of hog-pens is allowed on account of the amount of manure they will make by working over all sorts of vegetable matter1 spoiled hay1 weeds1 etc41 etc4 ,this is unhealthy for the family near and also for the animal4 ,the hog is1 naturally1 a cleanly animal1 and if given a chance he will keep himself very neat and clean4 ,breeding sows should have the range of a small pasture1 and be regularly fed4 ,they need fresh water constantly1 and often suffer for lack of it when they have liquid swill which they do not like to drink4 ,all hogs should have a warm1 dry1 well-littered pen to lie in1 away from flies and disturbance of any kind4 ,they are fond of charcoal1 and it is worth while frequently to throw a few handfuls where they can get at it4 ,it has a very beneficial effect on the appetite1 regulates the tone of the stomach and digestive organs1 and can not do any harm4 ,pigs ought always to be well fed and kept growing fast2 and when being fattened1 they should be penned always1 the herd being sorted so that all may have an equal chance4 ,it is well to feed soft corn in the ear2 but hard corn should always be ground and cooked for pigs4 ,sheep4--,in the winter1 sheep need deep1 well-littered1 dry sheds1 dry yards1 and hay1 wheat1 or oat straw1 as much as they will eat4 ,they should be kept gaining by grain regularly fed to them1 and so distributed that each gets its share4 ,corn1 either whole or ground1 or oil-cake meal1 or both1 are used for fattening sheep4 ,they will easily surfeit themselves on any grain except oil-meal1 which is very safe feed for them1 and usually economical4 ,strong sheep will often drive the weaker ones away1 and so get more than their share of food and make themselves sick4 ,this must be guarded against1 and the flock sorted1 keeping the weaker and stronger apart4 ,sheep are very useful in clearing land of brush and certain weeds1 which they gnaw down and kill4 ,to accomplish this1 the land must be overstocked1 and it is best not to keep sheep on short pasturage more than a few weeks at a time2 but if they are returned after a few days1 it will serve as good a purpose as if they were to be kept on all the time4 ,sheep at pasture must be restrained by good fences1 or they will be a great nuisance4 ,dog-proof hedge fences of ,osage orange are to be highly recommended1 wherever this plant will grow4 ,mutton sheep will generally pay better to raise than merinos1 but they need more care4 ,poultry4--,few objects of labor are more remunerative than poultry1 raised on a moderate scale4 ,turkeys1 when young1 need great care2 some animal food1 dry1 warm quarters1 and must be kept out of the wet grass1 and kept in when it rains4 ,as soon as fledged they become very hardy1 and1 with free range1 will almost take care of themselves4 ,geese need water and good grass pasture4 ,ducks do very well without water to swim in1 if they have all they need to drink4 ,they will lay a great many eggs if kept shut in a pen until say eight o'clock in the morning4 ,if let out earlier1 they wander away1 and will hide their nests1 and lay only about as many eggs as they can cover4 ,it is best to set ducks' eggs under hens1 and to keep young ducks shut up in a dry roomy pen for four weeks1 at least4 ,fowls need light1 warm1 dry quarters in winter1 plenty of feed1 but not too much4 ,they relish animal food1 and ought to have some frequently to make them lay4 ,pork or beef scrap-cake can be bought for two to three cents a pound1 and is very good for them4 ,any kind of grain is good for poultry4 ,nothing is better than wheat screenings4 ,early-hatched chickens must be kept in a warm1 dry1 sunny room1 with plenty of gravel1 and the hen should have no more than eight or nine chickens to brood2 though in summer one hen will take good care of fifteen4 ,little chickens1 turkeys1 and ducks need frequent feeding1 and must have their water changed often4 ,it is well to grease the body of the hen and the heads of the chicks with lard1 in order to prevent their becoming lousy4 ,hens set about twenty days1 and should be well fed and watered4 ,cold or damp weather is bad for young fowls1 and when they have been chilled1 pepper-corns are a good remedy1 in addition to the warmth of an inclosed dry place4 99 99 99 99 99 ,the most absorbing part of the 8,woman's question0 of the present time is the remedy for the varied sufferings of women who are widows or unmarried1 and without means of support4 ,as yet1 few are aware how many sources of lucrative enterprise and industry lie open to woman in the employments directly connected with the family state4 ,a woman can invest capital in the dairy and qualify herself to superintend a dairy farm as well as a man4 ,and if she has no capital of her own1 if well trained for this business1 she can find those who have capital ready to furnish--an investment that1 well managed1 will become profitable4 ,and1 too1 the raising of poultry1 of hogs1 and of sheep are all within the reach of a woman with proper abilities and training for this business4 ,so that1 if a woman chooses1 she can find employment both interesting and profitable in studying the care of domestic animals4 ,bees4--,but one of the most profitable as well as interesting kinds of business for a woman is the care of bees4 ,in a recent agricultural report it is stated that one lady bought four hives for ten dollars1 and in five years she was offered one thousand five hundred dollars for her stock1 and refused it as not enough4 ,in addition to this increase of her capital1 in one of these five years she sold twenty-two hives and four hundred and twenty pounds of honey4 ,it is also stated that in five years one man1 from six colonies of bees to start with1 cleared eight thousand pounds of honey and one hundred and fifty-four colonies of bees4 ,it is hoped a time is at hand when every woman will be trained to some employment by which she can secure to herself an independent home and means to support a family1 in case she does not marry1 or is left a widow1 with herself and a family to maintain4 ,,chapter ,,xix4 ,,care ,,of ,,the ,,sick4 ,it is interesting to notice in the histories of our ,lord the prominent place given to the care of the sick4 ,when he first sent out the apostles1 it was to heal the sick as well as to preach4 ,again1 when he sent out the seventy1 their first command was to 8heal the sick10 and next to say1 8the kingdom of ,god has come nigh unto you40 ,the body was to be healed first1 in order to attend to the kingdom of ,god1 even when it was 8brought nigh40 ,jesus ,christ spent more time and labor in the cure of men's bodies than in preaching1 even if we subtract those labors with his earthly father by which family homes were provided4 ,when he ascended to the heavens1 his last recorded words to his followers1 as given by ,mark1 were1 that his disciples should 8lay hands on the sick10 that they might recover4 ,still more directly is the duty of care for the sick exhibited in the solemn allegorical description of the last day4 ,it was those who visited the sick that were the blessed2 it was those who did not visit the sick who were told to 8depart40 ,thus are we abundantly taught that one of the most sacred duties of the ,christian family is the training of its inmates to care and kind attention to the sick4 ,every woman who has the care of young children1 or of a large family1 is frequently called upon to advise what shall be done for some one who is indisposed1 and often in circumstances where she must trust solely to her own judgment4 ,in such cases1 some err by neglecting to do any thing at all till the patient is quite sick2 but a still greater number err from excessive and injurious dosing4 ,the two great causes of the ordinary slight attacks of illness in a family are1 sudden chills1 which close the pores of the skin1 and thus affect the throat1 lungs1 or bowels2 and the excessive or improper use of food4 ,in most cases of illness from the first cause1 bathing the feet1 retiring to a warm bed1 and some hot aperient drink to induce perspiration1 are suitable remedies4 ,in case of illness from improper food1 or excess in eating1 fasting for one or two meals1 to give the system time and chance to relieve itself1 is the safest remedy4 ,sometimes a gentle cathartic of castor-oil may be needful2 but it is best first to try fasting4 ,a safe relief from injurious articles in the stomach is an emetic of warm water2 but to be effective1 several tumblerfuls must be given in quick succession1 and till the stomach can receive no more4 ,the following extract from a discourse of ,dr4 ,burne1 before the ,london ,medical ,society1 contains important information3 8,in civilized life1 the causes which are most generally and continually operating in the production of diseases are1 affections of the mind1 improper diet1 and retention of the intestinal excretions4 ,the undue retention of excrementitious matter allows of the absorption of its more liquid parts1 which is a cause of great impurity to the blood1 and the excretions1 thus rendered hard and knotty1 act more or less as extraneous substances1 and1 by their irritation1 produce a determination of blood to the intestines and to the neighboring viscera1 which ultimately ends in inflammation4 ,it also has a great effect on the whole system2 causes a determination of blood to the head1 which oppresses the brain and dejects the mind2 deranges the functions of the stomach2 causes flatulency2 and produces a general state of discomfort40 ,dr4 ,combe remarks on this subject3 8,in the natural and healthy state1 under a proper system of diet1 and with sufficient exercise1 the bowels are relieved regularly once every day40 ,habit 8is powerful in modifying the result1 and in sustaining healthy action when once fairly established4 ,hence the obvious advantage of observing as much regularity in relieving the system1 as in taking our meals40 ,it is often the case that soliciting nature at a regular period1 once a day1 will remedy constipation without medicine1 and induce a regular and healthy state of the bowels4 8,when1 however1 as most frequently happens1 the constipation arises from the absence of all assistance from the abdominal and respiratory muscles1 the first step to be taken is1 again to solicit their aid2 first1 by removing all impediments to free respiration1 such as stays1 waistbands1 and belts2 secondly1 by resorting to such active exercise as shall call the muscles into full and regular action2#g and lastly1 by proportioning the quantity of food to the wants of the system1 and the condition of the digestive organs4 #g ,the most effective mode of exercising the abdominal and respiratory muscles1 in order to remedy constipation1 is by a continuous alternate contraction of the muscles of the abdomen and diaphragm4 ,by contracting the muscles of the abdomen1 the intestines are pressed inward and upward1 and then the muscles of the diaphragm above contract and press them downward and outward4 ,thus the blood is drawn to the torpid parts to stimulate to the healthful action1 while the agitation moves their contents downward4 ,an invalid can thus exercise the abdominal muscles in bed4 ,the proper time is just after a meal4 ,this exercise1 continued ten minutes a day1 including short intervals of rest1 and persevered in for a week or two1 will cure most ordinary cases of constipation1 provided proper food is taken4 ,coarse bread and fruit are needed for this purpose in most cases4 8,if we employ these means systematically and perseveringly1 we shall rarely fail in at last restoring the healthy action of the bowels1 with little aid from medicine4 ,but if we neglect these modes1 we may go on for years1 adding pill to pill1 and dose to dose1 without ever attaining the end at which we aim4 8,there is no point in which a woman needs more knowledge and discretion than in administering remedies for what seem slight attacks1 which are not supposed to require the attention of a physician4 ,it is little realized that purgative drugs are unnatural modes of stimulating the internal organs1 tending to exhaust them of their secretions1 and to debilitate and disturb the animal economy4 ,for this reason1 they should be used as little as possible2 and fasting1 and perspiration1 and the other methods pointed out1 should always be first resorted to40 ,when medicine must be given1 it should be borne in mind that there are various classes of purgatives1 which produce very diverse effects4 ,some1 like salts1 operate to thin the blood1 and reduce the system2 others are stimulating2 and others have a peculiar operation on certain organs4 ,of course1 great discrimination and knowledge are needed1 in order to select the kind which is suitable to the particular disease1 or to the particular constitution of the invalid4 ,this shows the folly of using the many kinds of pills1 and other quack medicines1 where no knowledge can be had of their composition4 ,pills which are good for one kind of disease might operate as poison in another state of the system4 ,it is very common in cases of colds1 which affect the lungs or throat1 to continue to try one dose after another for relief4 ,it will be well to bear in mind at such times1 that all which goes into the stomach must be first absorbed into the blood before it can reach the diseased part2 and that there is some danger of injuring the stomach1 or other parts of the system1 by such a variety of doses1 many of which1 it is probable1 will be directly contradictory in their nature1 and thus neutralize any supposed benefit they might separately impart4 ,when a cold affects the head and eyes1 and also impedes breathing through the nose1 great relief is gained by a wet napkin spread over the upper part of the face1 covering the nose except an opening for breath4 ,this is to be covered by folds of flannel fastened over the napkin with a handkerchief4 ,so also a wet towel over the throat and whole chest1 covered with folds of flannel1 often relieves oppressed lungs4 ,ordinarily1 a cold can be arrested on its first symptoms by coverings in bed and a bottle of hot water1 securing free perspiration4 ,often1 at its first appearance1 it can be stopped by a spoonful or two of hot whisky1 or any alcoholic liquor1 in hot water1 taken on going to bed4 ,warm covering to induce perspiration will assist the process4 ,these simple remedies are safest4 ,perspiration should always be followed by a towel-bath of cool water in a warm room or by a fire4 ,it is very unwise to tempt the appetite of a person who is indisposed4 ,the cessation of appetite is the warning of nature that the system is in such a state that food can not be easily digested4 ,when food is to be given to one who has no desire for it1 beef-tea is the best in most cases4 ,the following suggestions may be found useful in regard to nursing the sick3 ,as nothing contributes more to the restoration of health than pure air1 it should be a primary object to keep a sick-room well ventilated4 ,at least twice in the twenty-four hours1 the patient should be well covered1 and fresh air freely admitted from out-of-doors4 ,after this1 if need be1 the room should be restored to a proper temperature by the aid of an open fire4 ,bedding and clothing should also be well aired1 and frequently changed1 as the exhalations from the body1 in sickness1 are peculiarly deleterious4 ,frequent ablutions of the whole body1 if possible1 are very useful2 and for these warm water may be employed1 when cold water is disagreeable4 ,a sick-room should always be kept very neat and in perfect order2 and all haste1 noise1 and bustle should be avoided4 ,in order to secure neatness1 order1 and quiet1 in case of long illness1 the following arrangements should be made3 ,keep a large box for fuel1 which will need to be filled only twice in twenty-four hours4 ,provide also and keep in the room or an adjacent closet1 a small tea-kettle1 a saucepan1 a pail of water for drinks and ablutions1 a pitcher1 a covered porringer1 two pint bowls1 two tumblers1 two cups and saucers1 two wine-glasses1 two large and two small spoons2 also a dish in which to wash these articles2 a good supply of towels1 and a broom4 ,keep a slop-bucket near by to receive the wash of the room4 ,procuring all these articles at once will save much noise and confusion4 ,whenever medicine or food is given1 spread a clean towel over the person or bed-clothing1 and get a clean handkerchief1 as nothing is more annoying to a weak stomach than the stickiness and soiling produced by medicine and food4 ,keep the fire-place neat1 and always wash all articles and put them in order as soon as they are out of use4 ,a sick person has nothing to do but look about the room2 and when every thing is neat and in order1 a feeling of comfort is induced1 while disorder1 filth1 and neglect are constant objects of annoyance which1 if not complained of1 are yet felt4 ,one very important particular in the case of those who are delicate in constitution1 as well as in the case of the sick1 is the preservation of warmth1 especially in the hands and the feet4 ,the equal circulation of the blood is an important element for good health1 and this is impossible when the extremities are habitually or frequently cold4 ,it is owing to this fact that the coldness caused by wetting the feet is so injurious4 ,in cases where disease or a weak constitution causes a feeble or imperfect circulation1 great pains should be taken to dress the feet and hands warmly1 especially around the wrists and ankles1 where the blood-vessels are nearest to the surface and thus most exposed to cold4 ,warm elastic wristlets and anklets would save many a feeble person from increasing decay or disease4 ,when the circulation is feeble from debility or disease1 the union of carbon and oxygen in the capillaries is slower than in health1 and therefore care should be taken to preserve the heat thus generated by warm clothing and protection from cold draughts4 ,in nervous debility it is peculiarly important to preserve the animal heat1 for its excessive loss especially affects weak nerves4 ,many an invalid is carelessly and habitually suffering cold feet1 who would recover health by proper care to preserve animal heat1 especially in the extremities4 ,hot fomentations in most cases will be as good as a blister1 less painful1 and safer4 ,always prepare food for the sick in the neatest and most careful manner4 ,it is in sickness that the senses of smell and taste are most susceptible of annoyance2 and often1 little mistakes or negligences in preparing food will take away all appetite4 ,food for the sick should be cooked on coals1 that no smoke may have access to it2 and great care must be taken to prevent1 by stirring1 any adherence to the bottom of the cooking vessel1 as this always gives a disagreeable taste4 ,keeping clean handkerchiefs and towels at hand1 cooling the pillows1 sponging the hands with water1 7with care to dry them thoroughly17 swabbing the mouth with a clean linen rag on the end of a stick1 are modes of increasing the comfort of the sick4 ,always throw a shawl over a sick person when raised up4 ,be careful to understand a physician's directions1 and to obey them implicitly4 ,if it be supposed that any other person knows better about the case than the physician1 dismiss the physician1 and employ that person in his stead4 ,it is always best to consult the physician as to where medicines shall be purchased1 and to show the articles to him before using them1 as great impositions are practiced in selling old1 useless1 and adulterated drugs4 ,always put labels on phials of medicine1 and keep them out of the reach of children4 ,be careful to label all powders1 and particularly all white powders1 as many poisonous medicines in this form are easily mistaken for others which are harmless4 ,in nursing the sick1 always speak gently and cheeringly2 and1 while you express sympathy for their pain and trials1 stimulate them to bear all with fortitude1 and with resignation to the ,heavenly ,father1 who 8doth not willingly afflict10 and 8who causeth all things to work together for good to them that love him40 ,offer to read the ,bible or other devotional books1 whenever it is suitable1 and will not be deemed obtrusive4 ,every woman should be trained for the office of nurse to the sick1 and some who have special traits that fit them for it should make it their daily professional business4 ,the indispensable qualities in a good nurse are common sense1 conscientiousness1 and sympathetic benevolence4 ,persons may be conscientious and benevolent1 and possess good judgment in many respects1 and yet be miserable nurses of the sick for want of training and right knowledge4 8,knowledge1 the assurance that one knows what to do1 always gives presence of mind--and presence of mind is important not only in a sick-room but in every home4 ,who has not known consternation in a family when some one has fainted1 or been burned1 or cut1 while none were present who knew how to stop the flowing blood1 or revive the fainting1 or apply the saving application to the burn8 ,and yet knowledge and efficiency in such cases would save many a life1 and be a most fitting and desirable accomplishment in every woman40 8,we are slow to learn the mighty influence of common agencies1 and the greatness of little things1 in their bearing upon life and health4 ,the woman who believes it takes no strength to bear a little noise or some disagreeable announcements1 and loses patience with the weak1 nervous invalid who is agonized with creaking doors or shoes1 or loud1 shrill voices1 or rustling papers1 or sharp1 fidgety motions1 or the whispering so common in sick-rooms and often so acutely distressing to the sufferer1 will soon correct such misapprehensions by herself experiencing a nervous fever40 ,here the writer would put in a plea for the increasing multitudes of nervous sufferers not confined to a sick-room1 and yet exposed to all the varied sources of pain incident to an exhausted nervous system1 which often cause more intolerable and also more wearing pain than other kinds of suffering4 8,an exceeding acuteness of the senses is the result of many forms of nervous disease4 ,a heavy breath1 an unwashed hand1 a noise that would not have been noticed in health1 a crooked table-cover or bed-spread1 may disturb or oppress2 and more than one invalid has spoken in my hearing of the sickening effect produced by the nurse tasting her food1 or blowing in her drinks to make them cool4 ,one woman1 and a sensible woman too1 told me her nurse had turned a large cushion upon her bureau with the back part in front4 ,she determined not to be disturbed nor to speak of such a trifle1 but after struggling three hours in vain to banish the annoyance1 she was forced to ask to have the cushion placed right40 ,in this place should be mentioned the suffering caused to persons of reduced nervous power not only by the smoke of tobacco1 but by the fetid effluvium of it from the breath and clothing of persons who smoke4 ,many such are sickened in society and in car-traveling1 and to a degree little imagined by those who gain a dangerous pleasure at the frequent expense of the feeble and suffering4 8,it is often exceedingly important to the very weak1 who can take but very little nutriment1 to have that little whenever they want it4 ,i have known invalids sustain great injury and suffering2 when exhausted for want of food1 they have had to wait and wait1 feeling as if every minute was an hour1 while some well-fed nurse delayed its coming4 ,said a lady1 #8,it makes me hungry now to think of the meals she brought me upon that little waiter when ,i was sick--such brown thin toast1 such good broiled beef1 such fragrant tea1 and every thing looking so exquisitely nice6 ,if at any time ,i did not think of any thing ,i wanted1 nor ask for food1 she did not annoy me with questions1 but brought some little delicacy at the proper time1 and when it came ,i could take it4' 8,if there is one purpose of a personal kind for which it is especially desirable to lay up means1 it is for being well nursed in sickness2 yet in the present state of society this is absolutely impossible1 even to the wealthy1 because of the scarcity of competent nurses4 ,families worn down with the long and extreme illness of a member require relief from one whose feelings will be less taxed1 and who can better endure the labor4 8,but1 alas6 how often is it impossible1 for love or money1 to obtain one capable of taking the burden from the exhausted sister or mother or daughter1 and how often in consequence they have died prematurely or struggled through weary years with a broken constitution4 ,appeal to those who have made the trial1 and you will find that very seldom have they been able to have those who by nature or by training were competent for their duties4 ,ignorant1 unscrupulous1 inattentive--how often they disturb and injure the patient6 ,a physician told me that one of his patients had died because the nurse1 contrary to orders1 had at a critical period washed her with cold water4 ,one is known who1 by stealth1 quieted a fretful child with laudanum1 and of others who exhausted the sick by incessant talking4 ,one lady said that when1 to escape this distressing garrulity1 she closed her eyes1 the nurse exclaimed1 aloud1 #8,why1 she is going to sleep while ,i am talking to her4' 8,a few only of the sensible1 quiet1 and loving women1 whose presence everywhere is a blessing1 have qualified themselves and followed nursing as a business4 ,heaven bless that few6 ,what a sense of relief pervades a family when such an one has been procured2 and what a treasure seemed found6 8,there is very commonly an extreme susceptibility in the sick to the moral atmosphere about them4 ,they feel the healthful influence of the presence of a true-hearted attendant and repose in it1 though they may not be able to define the cause2 while dissimulation1 falsehood1 recklessness1 coarseness1 jar terribly and injuriously on their heightened sensibilities4 #8,are the ,sisters of ,charity really better nurses than most other women8' asked an intelligent lady who had seen much of our military hospitals4 #8,yes1 they are1' was the reply4 #8,why should it be so8' ',i think it is because with them it is a work of self-abnegation1 and of duty to ,god2 and they are so quiet and self-forgetful in its exercise that they do it better1 while many other women show such self-consciousness and are so fussy60 ,is there any reason why every ,protestant woman should not be trained for this self-denying office as a duty owed to ,god8 ,we can not better close this chapter than by one more quotation from an intelligent and attractive writer3 8,the good nurse is an artist4 ,oh the pillowy1 soothing softness of her touch1 the neatness of her simple1 unrustling dress1 the music of her assured yet gentle voice and tread1 the sense of security and rest inspired by her kind and hopeful face1 the promptness and attention to every want1 the repose that like an atmosphere encircles her1 the evidence of heavenly goodness and love that she diffuses60 ,is not such an art as this worth much to attain8 ,in training children to the ,christian life1 one very important opportunity occurs whenever sickness appears in the family or neighborhood4 ,the repression of disturbing noises1 the speaking in tones of gentleness and sympathy1 the small offices of service or nursing in which children can aid1 should be inculcated as ministering to the ,lord and ,elder ,brother of man1 who has said1 8,inasmuch as ye have done it unto one of the least of these my brethren1 ye have done it to me40 ,one of the blessed opportunities for such ministries is given to children in the cultivation of flowers4 ,the entrance into a sick-room of a smiling1 healthful child1 bringing an offering of flowers raised by its own labor1 is like an angel of comfort and love1 8and alike it blesseth him who gives and him who takes40 ,a time is coming when the visitation of the sick1 as a part of the ,christian life1 will hold a higher consideration than is now generally accorded1 especially in the cases of uninteresting sufferers who have nothing to attract kind attentions1 except that they are suffering children of our ,father in heaven1 and 8one of the least0 of the brethren of ,jesus ,christ4 ,,chapter ,,xx4 ,,fires ,,and ,,lights4 ,a shallow fire-place saves wood1 and gives out more heat than a deeper one4 ,a false back of brick may be put up in a deep fire-place4 ,hooks for holding up the shovel and tongs1 a hearth-brush and bellows1 and brass knobs to hang them on1 should be furnished to every fire-place4 ,an iron bar across the andirons aids in keeping the fire safe and in good order4 ,steel furniture is neater1 handsomer1 and more easily kept in order than that made of brass4 ,use green wood for logs1 and mix green and dry wood for the fire2 and then the wood-pile will last much longer4 ,walnut1 maple1 hickory1 and oak wood are best2 chestnut or hemlock is bad1 because it snaps4 ,do not buy a load in which there are many crooked sticks4 ,learn how to measure and calculate the solid contents of a load1 so as not to be cheated4 ,a cord of wood should be equivalent to a pile eight feet long1 four feet wide and four feet high2 that is1 it contains 7#h x #d x #d #abh7 one hundred and twenty-eight cubic or solid feet4 ,a city 8load0 is usually one third of a cord4 ,have all your wood split and piled under cover for winter4 ,have the green-wood logs in one pile1 dry-wood in another1 oven-wood in another1 kindlings and chips in another1 and a supply of charcoal to use for broiling and ironing in another place4 ,have a brick bin for ashes1 and never allow them to be put in wood4 ,when quitting fires at night1 never leave a burning stick across the andirons1 nor on its end1 without quenching it4 ,see that no fire adheres to the broom or brush2 remove all articles from the fire1 and have two pails filled with water in the kitchen where they will not freeze4 ,,stoves ,,and ,,grates4 ,rooms heated by stoves should always have some opening for the admission of fresh air1 or they will be injurious to health4 ,the dryness of the air which they occasion should be remedied by placing a vessel filled with water on the stove1 otherwise the lungs or eyes will be injured4 ,a large number of plants in a room prevents this dryness of the air4 ,where stove-pipes pass through fire-boards1 the hole in the wood should be much larger than the pipe1 so that there may be no danger of the wood taking fire4 ,the unsightly opening thus occasioned should be covered with tin4 ,when pipes are carried through floors or partitions1 they should always pass either through earthen crocks1 or what are known as tin stove-pipe thimbles1 which may be found in any stove store or tinsmith's4 ,lengthening a pipe will increase its draught4 ,for those who use anthracite coal1 that which is broken or screened is best for grates1 and the nut-coal for small stoves4 ,three tons are sufficient in the ,middle ,states1 and four tons in the ,northern1 to keep one fire through the winter4 ,that which is bright1 hard1 and clean1 is best2 and that which is soft1 porous1 and covered with damp dust1 is poor4 ,it will be well to provide two barrels of charcoal for kindling to every ton of anthracite coal4 ,grates for bituminous coal should have a flue nearly as deep as the grate2 and the bars should be round and not close together4 ,the better draught there is1 the less coal-dust is made4 ,every grate should be furnished with a poker1 shovel1 tongs1 blower1 coal-scuttle1 and holder for the blower4 ,the latter may be made of woolen1 covered with old silk1 and hung near the fire4 ,coal-stoves should be carefully put up1 as cracks in the pipe1 especially in sleeping-rooms1 are dangerous4 ,,lights4 ,professor ,phin1 of the ,manufacturer and ,builder1 has kindly given us some late information on this important topic1 which will be found valuable4 ,in choosing the source of our light1 the great points to be considered are1 first1 the influence on the eyes2 and secondly1 economy4 ,it is poor economy to use a bad light4 ,modern houses in cities1 and even in large villages1 are furnished with gas2 where gas is not used1 sperm-oil1 kerosene or coaloil1 and candles are employed4 ,gas is the cheapest1 7or ought to be27 and if properly used1 is as good as any4 ,good sperm-oil burned in an ,argand lamp--that is1 a lamp with a circular wick1 like the astral lamp and others--is perhaps the best2 but it is expensive and attended with many inconveniences4 ,good kerosene-oil gives a light which leaves little to be desired4 ,candles are used only on rare occasions1 though many families prefer to manufacture into candles the waste grease that accumulates in the household4 ,the economy of any source of light will depend so much upon local circumstances that no absolute directions can be given4 ,the effect produced by light on the eyes depends upon the following points3 ,first1 ,steadiness4 ,nothing is more injurious to the eyes than a flickering1 unsteady flame4 ,hence1 all flames used for light-giving purposes ought to be surrounded with glass chimneys or small shades4 ,no naked flame can ever be steady4 ,second1 ,color4 ,this depends greatly upon the temperature of the flame4 ,a hot flame gives a bright1 white light2 a flame which has not a high temperature gives a dull1 yellow light1 which is very injurious to the eyes4 ,in the naked gas-jet a large portion of the flame burns at a low temperature1 and the same is the case with the flame of the kerosene lamp when the height of the chimney is not properly proportioned to the amount of oil consumed2 a high wick needs a high chimney4 ,in the case of a well-trimmed ,argand oil-lamp1 or an ,argand burner for gas1 the flame is in general most intensely hot1 and the light is of a clear white character4 ,the third point which demands attention is the amount of heat transmitted from the flame to the eyes4 ,it often happens that people1 in order to economize light1 bring the lamp quite close to the face4 ,this is a very bad habit4 ,the heat is more injurious than the light4 ,better burn a larger flame1 and keep it at a greater distance4 ,it is also well that various-sized lamps should be provided to serve the varying necessities of the household in regard to quantity of light4 ,one of the very best forms of lamp is that known as the 8student's reading-lamp10 which is1 in the burner1 an ,argand4 ,provide small lamps with handles for carrying about1 and broad-bottomed lamps for the kitchen1 as these are not easily upset4 ,hand and kitchen lamps are best made of metal1 unless they are to be used by very careful persons4 ,sperm-oil1 lard1 tallow1 etc41 have been superseded to such an extent by kerosene that it is scarcely worth while to give any special directions in regard to them4 ,in the choice of kerosene1 attention should be paid to two points3 its safety1 and its light-giving qualities4 ,kerosene is not a simple fluid1 like water2 but is a mixture of several liquids1 all of which boil at different temperatures4 ,good kerosene-oil should be purified from all that portion which boils or evaporates at a low temperature2 for it is the production of this vapor1 and its mixture with atmospheric air1 that gives rise to those terrible explosions which sometimes occur when a light is brought near a can of poor oil4 ,to test the oil in this respect1 pour a little into an iron spoon1 and heat it over a lamp until it is moderately warm to the touch4 ,if the oil produces vapor which can be set on fire by means of a flame held a short distance above the surface of the liquid1 it is bad4 ,good oil poured into a tea-cup or on the floor does not easily take fire when a light is brought in contact with it4 ,poor oil will instantly ignite under the same circumstances1 and hence the breaking of a lamp filled with poor oil is always attended by great peril of a conflagration4 ,not only the safety but also the light-giving qualities of kerosene are greatly enhanced by the removal of these volatile and dangerous oils4 ,hence1 while good kerosene should be clear in color1 and free from all matters which can gum up the wick and thus interfere with free circulation and combustion1 it should also be perfectly safe4 ,it ought to be kept in a cool1 dark place1 and carefully excluded from the air4 ,the care of lamps requires so much attention and discretion1 that many ladies choose to do this work themselves1 rather than trust it with domestics4 ,to do it properly1 provide the following things3 an old waiter to hold all the articles used2 a lamp-filler1 with a spout1 small at the end1 and turned up to prevent oil from dripping2 proper wicks1 and a basket or box to hold them2 a lamp-trimmer made for the purpose1 or a pair of sharp scissors2 a small soap-cup and soap2 some washing soda in a broad-mouthed bottle2 and several soft cloths to wash the articles and towels to wipe them4 ,if every thing1 after being used1 is cleansed from oil and then kept neatly1 it will not be so unpleasant a task as it usually is to take care of lamps4 ,the inside of lamps and oil-cans should be cleansed with soda dissolved in water4 ,be careful to drain them well1 and not to let any gilding or bronze be injured by the soda coming in contact with it4 ,put one table-spoonful of soda to one quart of water4 ,take the lamp to pieces and clean it as often as necessary4 ,wipe the chimney at least once a day1 and wash it whenever mere wiping fails to cleanse it4 ,some persons1 owing to the dirty state of their chimneys1 lose half the light which is produced4 ,keep dry fingers in trimming lamps4 ,renew the wicks before they get too short4 ,they should never be allowed to burn shorter than an inch and a half4 ,in regard to shades1 which are always well to use on lamps or gas1 those made of glass or porcelain are now so cheap that we can recommend them as the best without any reservation4 ,plain shades1 making the light soft and even1 do not injure the eyes4 ,lamps should be lighted with a strip of folded or rolled paper1 of which a quantity should be kept on the mantel-piece4 ,weak eyes should always be especially shaded from the lights4 ,small screens1 made for the purpose1 should be kept at hand4 ,a person with weak eyes can use them safely much longer when they are protected from the glare of the light4 ,fill the entry-lamp every day1 and cleanse and fill night-lanterns twice a week1 if used often4 ,a good night-lamp is made with a small one-wicked lamp and a roll of tin to set over it4 ,have some holes made in the bottom of this cover1 and it can then be used to heat articles4 ,very cheap floating tapers can be bought to burn in a tea-cup of oil through the night4 ,,to ,,make ,,candles4 ,the nicest candles are those run in molds4 ,for this purpose1 melt together one quarter of a pound of white wax1 one quarter of an ounce of camphor1 two ounces of alum1 and ten ounces of suet or mutton-tallow4 ,soak the wicks in lime-water and saltpetre1 and when dry1 fix them in the molds and pour in the melted tallow4 ,let them remain one night to cool2 then warm them a little to loosen them1 draw them out1 and when they are hard1 put them in a box in a dry and cool place4 ,to make dipped candles1 cut the wicks of the right length1 double them over rods1 and twist them4 ,they should first be dipped in lime-water or vinegar1 and dried4 ,melt the tallow in a large kettle1 filling it to the top with hot water1 when the tallow is melted4 ,put in wax and powdered alum1 to harden them4 ,keep the tallow hot over a portable furnace1 and fill the kettle with hot water as fast as the tallow is used up4 ,lay two long strips of narrow board on which to hang the rods2 and set flat pans under1 on the floor1 to catch the grease4 ,take several rods at once1 and wet the wicks in the tallow2 straighten and smooth them when cool4 ,then dip them as fast as they cool1 until they become of the proper size4 ,plunge them obliquely and not perpendicularly2 and when the bottoms are too large1 hold them in the hot grease till a part melts off4 ,let them remain one night to cool2 then cut off the bottoms1 and keep them in a dry1 cool place4 ,cheap lights are made by dipping rushes in tallow1 the rushes being first stripped of nearly the whole of the hard outer covering1 and the pith alone being retained with just enough of the tough bark to keep it stiff4 ,,chapter ,,xxi4 ,,on ,,the ,,care ,,of ,,rooms4 ,in selecting the furniture of parlors1 some reference should be had to correspondence of shades and colors4 ,curtains should be darker than the walls2 and1 if the walls and carpets be light1 the chairs should be dark1 and vic versa4 ,pictures always look best on light walls4 ,in selecting carpets for rooms much used1 it is poor economy to buy cheap ones4 ,ingrain carpets1 of close texture1 and the three-ply carpets1 are best for common use4 ,brussels carpets do not wear so long as the three-ply ones1 because they can not be turned4 ,wilton carpets wear badly1 and ,venetians are good only for halls and stairs4 ,in selecting colors1 avoid those in which there are any black threads2 as they are usually rotten4 ,the most tasteful carpets are those which are made of various shades of the same color1 or of all shades of only two colors2 such as brown and yellow1 or blue and buff1 or salmon and green1 or all shades of green1 or of brown4 ,all very dark shades should be brown or green1 but not black4 ,in laying down carpets1 it is a bad practice to put straw under them1 as this makes them wear out in spots4 ,straw matting1 laid under carpets1 makes them last much longer1 as it is smooth and even1 and the dust sifts through it4 ,in buying carpets1 always get a few yards over1 to allow for waste in matching figures4 ,in cutting carpets1 make them three or four inches shorter than the room1 to allow for stretching4 ,begin to cut in the middle of a figure1 and it will usually match better4 ,many carpets match in two different ways1 and care must be taken to get the right one4 ,sew a carpet on the wrong side1 with double waxed thread1 and with the ball-stitch4 ,this is done by taking a stitch on the breadth next you1 pointing the needle toward you2 and then taking a stitch on the other breadth1 pointing the needle from you4 ,draw the thread tightly1 but not so as to pucker4 ,in fitting a breadth to the hearth1 cut slits in the right place1 and turn the piece under4 ,bind the whole of the carpet with carpet-binding1 nail it with tacks1 having bits of leather under the heads4 ,to stretch the carpet1 use a carpet-fork1 which is a long stick1 ending with notched tin1 like saw-teeth4 ,this is put in the edge of the carpet1 and pushed by one person1 while the nail is driven by another4 ,cover blocks or bricks with carpeting like that of the room1 and put them behind tables1 doors1 sofas1 etc41 to preserve the walls from injury by knocking1 or by the dusting-cloth4 ,cheap footstools1 made of a square plank1 covered with tow-cloth1 stuffed1 and then covered with carpeting1 with worsted handles1 look very well4 ,sweep carpets as seldom as possible1 as it wears them out4 ,to shake them often is good economy4 ,in cleaning carpets1 use damp tea leaves1 or wet ,indian meal1 throwing it about1 and rubbing it over with the broom4 ,the latter is very good for cleansing carpets made dingy by coal-dust4 ,in brushing carpets in ordinary use1 it will be found very convenient to use a large flat dust-pan1 with a perpendicular handle a yard high1 put on so that the pan will stand alone1 ,this can be carried about and used without stooping1 brushing dust into it with a common or small whisk broom4 ,the pan must be very large1 or it will be upset4 ,when carpets are taken up1 they should be hung on a line1 or laid on long grass1 and whipped1 first on one side1 and then on the other1 with pliant whips4 ,if laid aside1 they should be sewed up tight in linen1 having snuff or tobacco put along all the crevices where moths could enter4 ,shaking pepper1 from a pepper-box1 round the edge of the floor1 under a carpet1 prevents the access of moths4 ,carpets can be best washed on the floor1 thus3 ,first shake them2 and then1 after cleaning the floor1 stretch and nail them upon it4 ,then scrub them in cold soap-suds1 having half a tea-cupful of ox-gall to a bucket of water4 ,then wash off the suds with a cloth in fair water4 ,set open the doors and windows for two days or more4 ,imperial ,brussels1 ,venetian1 ingrain1 and three-ply carpets can be washed thus2 but ,wilton and other plush carpets can not4 ,before washing them1 take out grease with a paste made of potter's clay1 ox-gall1 and water4 ,straw matting is the best for chambers and summer parlors4 ,the checked1 of two colors1 is not so good to wear4 ,the best is the cheapest in the end4 ,when washed1 it should be done with salt water1 wiping it dry2 but frequent washing injures it4 ,bind matting with cotton binding4 ,sew breadths together like carpeting4 ,in joining the ends of pieces1 ravel out a part1 and tie the threads together1 turning under a little of each piece1 and then1 laying the ends close1 nail them down1 with nails having kid under their heads4 ,in hanging pictures1 put them so that the lower part shall be opposite the eye4 ,cleanse the glass of pictures with whiting1 as water endangers the pictures4 ,gilt frames can be much better preserved by putting on a coat of copal varnish1 which1 with proper brushes1 can be bought of carriage or cabinet makers4 ,when dry1 it can be washed with fair water4 ,wash the brush in spirits of turpentine4 ,curtains1 ottomans1 and sofas covered with worsted1 can be cleansed by wheat bran rubbed on with flannel4 ,dust ,venetian blinds with feather brushes4 ,buy light-colored ones1 as the green are going of fashion4 ,strips of linen or cotton1 on rollers and pulleys1 are much in use1 to shut out the sun from curtains and carpets4 ,paper curtains1 pasted on old cotton1 are good for chambers4 ,put them on rollers having cords nailed to them1 so that when the curtain falls the cord will be wound up4 ,then1 by pulling the cord1 the curtain will be rolled up4 ,house-cleaning should be done in dry1 warm weather4 ,several friends of the writer maintain that cleaning paint1 and windows1 and floors in hard1 cold water1 without any soap1 using a flannel wash-cloth1 is much better than using warm suds4 ,it is worth trying4 ,in cleaning in the common way1 sponges are best for windows1 and clean water only should be used4 ,they should be first wiped with linen1 and then with old silk4 ,the outside of windows should be washed with a long brush made for the purpose2 and they should be rinsed1 by throwing upon them water containing a little saltpetre4 ,when inviting company1 mention in the note the day of the month and week1 and the hour for coming4 ,provide a place for ladies to dress their hair1 with a glass1 pins1 and combs4 ,a pitcher of cold water and a tumbler should be added4 ,when the company is small1 it is becoming a common method for the table to be set at one end of the room1 the lady of the house to pour out tea1 and the gentlemen of the party to wait on the ladies and themselves4 ,when tea is sent round1 always send a tea-pot of hot water to weaken it1 and a slop-bowl1 or else many persons will drink their tea much stronger than they wish4 ,let it ever be remembered that the burning of lights and the breath of guests are constantly exhausting the air of its healthful principle2 therefore avoid crowding many guests into one room4 ,do not tempt the palate by a great variety of unhealthful dainties4 ,have a warm room for departing guests1 that they may not become chilled before they go out4 ,a parlor should be furnished with candle and fire screens1 for those who have weak eyes2 and if1 at table1 a person sits with the back near the fire1 a screen should be hung on the back of the chair1 as it is very injurious to the whole system to have the back heated4 ,pretty baskets1 for flowers or fruits1 on centre-tables1 can be made thus3 ,knit1 with coarse needles1 all the various shades of green and brown1 into a square piece4 ,press it with a hot iron1 and then ravel it out4 ,buy a pretty-shaped wicker-basket1 or make one of stiff millinet1 or thin pasteboard1 cut the worsted into bunches1 and sew them on1 to resemble moss4 ,then line the basket1 and set a cup or dish of water in it1 to hold flowers1 or use it for a fruit-basket4 ,handsome fire-boards are made by nailing black foundation-muslin to a frame the size of the fire-place1 and then cutting out flowers from wall-paper and pasting them on the muslin1 according to the fancy4 ,mahogany furniture should be made in the spring1 and stand some months before it is used1 or it will shrink and warp4 ,varnished furniture should be rubbed only with silk1 except occasionally1 when a little sweet-oil should be rubbed over1 and wiped off carefully4 ,for unvarnished furniture1 use bees-wax1 a little softened with sweet-oil2 rub it in with a hard brush1 and polish with woolen and silk rags4 ,some persons rub in linseed-oil2 others mix bees-wax with a little spirits of turpentine and rosin1 making it so that it can be put on with a sponge1 and wiped off with a soft rag4 ,others keep in a bottle the following mixture3 two ounces of spirits of turpentine1 four table-spoonfuls of sweet-oil1 and one quart of milk4 ,this is applied with a sponge1 and wiped off with a linen rag4 ,hearths and jambs1 of brick1 look best painted over with black-lead1 mixed with soft soap4 ,wash the bricks which are nearest the fire with redding and milk1 using a painter's brush4 ,a sheet of zinc1 covering the whole hearth1 is cheap1 saves work1 and looks very well4 ,a tinman can fit it properly4 ,stone hearths should be rubbed with a paste of powdered stone1 7to be procured of the stone-cutters17 and then brushed with a stiff brush4 ,kitchen-hearths1 of stone1 are improved by rubbing in lamp-oil4 ,stains can be removed from marble by oxalic acid and water1 or oil of vitriol and water1 left on fifteen minutes1 and then rubbed dry4 ,gray marble is improved by linseed-oil4 ,grease can be taken from marble by ox-gall and potter's clay wet with soap-suds1 7a gill of each74 ,it is better to add1 also1 a gill of spirits of turpentine4 ,it improves the looks of marble to cover it with this mixture1 leaving it two days1 and then rubbing it off4 ,unless a parlor is in constant use1 it is best to sweep it only once a week1 and at other times use a whisk-broom and dust-pan4 ,when a parlor with handsome furniture is to be swept1 cover the sofas1 centre-table1 piano1 books1 and mantel-piece1 with old cottons1 kept for the purpose4 ,remove the rugs1 and shake them1 and clean the jambs1 hearth1 and fire-furniture4 ,then sweep the room1 moving every article4 ,dust the furniture with a dust-brush and a piece of old silk4 ,a painter's brush should be kept to remove dust from ledges and crevices4 ,the dust-cloths should be often shaken and washed1 or else they will soil the walls and furniture when they are used4 ,dust ornaments1 and fine books1 with feather brushes1 kept for the purpose4 ,,on ,,the ,,care ,,of ,,breakfast ,,and ,,dining ,,rooms4 ,an eating-room should have in it a large closet1 with drawers and shelves1 in which should be kept all the articles used at meals4 ,this1 if possible1 should communicate with the kitchen by a sliding window1 or by a door1 and have in it a window1 and also a small sink1 made of marble or lined with zinc1 which will be a great convenience for washing nice articles4 ,if there be a dumb-waiter1 it is best to have it connected with such a closet4 ,it may be so contrived1 that1 when it is down1 it shall form part of the closet floor4 ,a table-rug1 or crumb-cloth1 is useful to save carpets from injury4 ,bocking1 or baize1 is best4 ,always spread the same side up1 or the carpet will be soiled by the rug4 ,table-mats are needful1 to prevent injury to the table from the warm dishes4 ,tea-cup-mats1 or small plates1 are useful to save the table-cloths from dripping tea or coffee4 ,butter-knives for the butter-plate1 and salt-spoons for salt dishes1 are designed to prevent those disgusting marks which are made when persons use their own knives to take salt or butter4 ,a sugar-spoon should be kept in or by the sugar-dish1 for the same purpose4 ,table-napkins1 of diaper1 are often laid by each person's plate1 for use during the meal1 to save the table-cloth and pocket-handkerchief4 ,to preserve the same napkin for the same person1 each member of the family has a given number1 and the napkins are numbered to correspond1 or else are slipped into ivory rings1 which are numbered4 ,a stranger has a clean one at each meal4 ,table-cloths should be well starched1 and ironed on the right side1 and always1 when taken off1 folded in the ironed creases4 ,doilies are colored napkins1 which1 when fruit is offered1 should always be furnished1 to prevent a person from staining a nice handkerchief1 or permitting the fruit-juice to dry on the fingers4 ,casters and salt-stands should be put in order1 every morning1 when washing the breakfast things4 ,always1 if possible1 provide fine and dry table-salt1 as many persons are much disgusted with that which is dark1 damp1 and coarse4 ,be careful to keep salad-oil closely corked1 or it will grow rancid4 ,never leave the salt-spoons in the salt1 nor the mustard-spoon in the mustard1 as they are thereby injured4 ,wipe them immediately after the meal4 ,for table-furniture1 ,french china is deemed the nicest1 but it is liable to the objection of having plates so made that salt1 butter1 and similar articles1 will not lodge on the edge1 but slip into the centre4 ,select knives and forks which have weights in the handles1 so that1 when laid down1 they will not touch the table4 ,those with riveted handles last longer than any others4 ,horn handles 7except buck-horn7 are very poor4 ,the best are cheapest in the end4 ,knives should be sharpened once a month1 unless they are kept sharp by the mode of scouring4 ,,on ,,setting ,,tables4 ,neat housekeepers observe the manner in which a table is set more than any thing else2 and1 to a person of good taste1 few things are more annoying than to see the table placed askew2 the table-cloth soiled1 rumpled1 and put on awry2 the plates1 knives1 and dishes thrown about without any order2 the pitchers soiled on the outside1 and sometimes within2 the tumblers dim2 the caster out of order2 the butter pitched on the plate1 without any symmetry2 the salt coarse1 damp1 and dark2 the bread cut in a mixture of junks and slices2 the dishes of food set on at random1 and without mats2 the knives dark or rusty1 and their handles greasy2 the tea-furniture all out of order1 and every thing in similar style4 ,and yet1 many of these negligences will be met with at the tables of persons who call themselves well bred1 and who have wealth enough to make much outside show4 ,one reason for this is1 the great difficulty of finding domestics who will attend to these things in a proper manner1 and who1 after they have been repeatedly instructed1 will not neglect nor forget what has been said to them4 ,the writer has known cases where much has been gained by placing the following rules in plain sight1 in the place where the articles for setting tables are kept4 ,,rules ,,for ,,setting ,a ,,table4 #a4 ,lay the rug square with the room1 and also smooth and even2 then set the table also square with the room1 and see that the legs are in the right position to support the leaves4 #b4 ,lay the table-cloth square with the table1 right side up1 smooth and even4 #c4 ,put on the tea-tray 7for breakfast or tea7 square with the table2 set the cups and saucers at the front side of the tea-tray1 and the sugar1 slop-bowls1 and cream-cup at the back side4 ,lay the sugar-spoon or tongs on the sugar-bowl4 #d4 ,lay the plates around the table at equal intervals1 and the knives and forks at regular distances1 each in the same particular manner1 with a cup-mat or cup-plate to each1 and a napkin at the right side of each person4 #e4 ,if meat be used1 set the caster and salt-cellars in the centre of the table2 then lay mats for the dishes1 and place the carving-knife1 and fork and steel by the master of the house4 ,set the butter on two plates1 one on either side1 with a butter-knife by each4 #f4 ,set the tea or coffee-pot on a mat1 at the right hand of the tea-tray1 7if there be not room upon it47 ,then place the chairs around the table1 and call the family4 ,,for ,,dinner4 #a4 ,place the rug1 table1 table-cloth1 plates1 knives and forks1 and napkins1 as before directed1 with a tumbler by each plate4 ,in cold weather1 set the plates where they will be warmed4 #b4 ,put the caster in the centre1 and the salt-stands at two oblique corners1 of the table1 the latter between two large spoons crossed4 ,if more spoons be needed1 lay them on each side of the caster crossed4 ,set the pitcher on a mat1 either at a side-table1 or1 when there is no waiter1 on the dining-table4 ,water looks best in glass decanters4 #c4 ,set the bread on the table1 when there is no waiter4 ,some take a fork and lay a piece on the napkin or tumbler by each plate4 ,others keep it in a tray1 covered with a white napkin to keep off flies4 ,bread for dinner is often cut in small junks1 and not in slices4 #d4 ,set the principal dish before the master of the house1 and the other dishes in a regular manner4 ,put the carving-knife1 fork1 and steel by the principal dish1 and also a knife-rest1 if one be used4 #e4 ,put a small knife and fork by the pickles1 and also by any other dishes which need them4 ,then place the chairs4 ,,on ,,waiting ,,at ,,table4 ,a domestic who waits on the table should be required to keep the hair and hands in neat order1 and have on a clean apron4 ,a small tea-tray should be used to carry cups and plates4 ,the waiter should announce the meal 7when ready7 to the mistress of the family1 then stand by the eating-room door till all are in1 then close the door1 and step to the left side of the lady of the house4 ,when all are seated1 the waiter should remove the covers1 taking care first to invert them1 so as not to drop the steam on the table-cloth or guests4 ,in presenting articles1 go to the left side of the person4 ,in pouring water1 never entirely fill the tumbler4 ,the waiter should notice when bread or water is wanting1 and hand it without being called4 ,when plates are changed1 be careful not to drop knives or forks4 ,brush off crumbs1 with a crumb-brush1 into a small waiter4 ,when there is no domestic waiter1 a light table should be set at the left side of the mistress of the house1 on which the bread1 water1 and other articles not in immediate use can be placed4 ,,on ,,carving ,,and ,,helping ,,at ,,table4 ,it is considered an accomplishment for a lady to know how to carve well at her own table4 ,it is not proper to stand in carving4 ,the carving-knife should be sharp and thin4 ,to carve fowls 7which should always be laid with the breast uppermost17 place the fork in the breast1 and take off the wings and legs without turning the fowl2 then cut out the merry-thought1 cut slices from the breast1 take out the collar bone1 cut off the side pieces1 and then cut the carcass in two4 ,divide the joints in the leg of a turkey4 ,in helping the guests1 when no choice is expressed1 give a piece of both the white and dark meat1 with some of the stuffing4 ,inquire whether the guest will be helped to each kind of vegetable1 and put the gravy on the plate1 and not on any article of food4 ,in carving a sirloin1 cut thin slices from the side next to you1 7it must be put on the dish with the tenderloin underneath27 then turn it1 and cut from the tenderloin4 ,help the guest to both kinds4 ,in carving a leg of mutton or a ham1 begin by cutting across the middle to the bone4 ,cut a tongue across1 and not lengthwise1 and help from the middle part4 ,carve a fore-quarter of lamb by separating the shoulder from the ribs1 and then dividing the ribs4 ,to carve a loin of veal1 begin at the smaller end and separate the ribs4 ,help each one to a piece of the kidney and its fat4 ,carve pork and mutton in the same way4 ,to carve a fillet of veal1 begin at the top1 and help to the stuffing with each slice4 ,in a breast of veal1 separate the breast and brisket1 and then cut them up1 asking which part is preferred4 ,in carving a pig1 it is customary to divide it1 and take off the head1 before it comes to the table2 as1 to many persons1 the head is very revolting4 ,cut off the limbs1 and divide the ribs4 ,in carving venison1 make a deep incision down to the bone1 to let out the juices2 then turn the broad end of the haunch toward you1 cutting deep1 in thin slices4 ,for a saddle of venison1 cut from the tail toward the other end1 on each side1 in thin slices4 ,warm plates are very necessary with venison and mutton1 and in winter are desirable for all meats4 ,,on ,,the ,,care ,,of ,,chambers ,,and ,,bedrooms4 ,every mistress of a family should see not only that all sleeping-rooms in her house can be well ventilated at night1 but that they actually are so4 ,where there is no open fire-place to admit the pure air from the exterior1 a door should be left open into an entry1 or room where fresh air is admitted2 or else a small opening should be made in the top and bottom of a window1 taking care not to allow a draught of air to cross the bed4 ,the debility of childhood1 the lassitude of domestics1 and the ill health of families1 are often caused by neglecting to provide a supply of pure air4 ,straw matting is best for a chamber carpet1 and strips of woolen carpeting may be laid by the side of the bed4 ,where chambers have no closets1 a wardrobe is indispensable4 ,a low square box1 set on casters1 with a cushion on the top1 and a drawer on one side to put shoes in1 is a great convenience in dressing the feet4 ,an old ,champagne basket1 fitted up with a cushion on the lid1 and a valance fastened to it to cover the sides1 can be used for the same purpose4 ,another convenience1 for a room where sewing is done in summer1 is a fancy jar1 set in one corner1 to receive clippings1 and any other rubbish4 ,it can be covered with prints or paintings1 and varnished1 and then looks very prettily4 ,the trunks in a chamber can be improved in looks and comfort by making cushions of the same size and shape1 stuffed with hay and covered with chintz1 with a frill reaching nearly to the floor4 ,every bed-chamber should have a wash-stand1 bowl1 pitcher1 and tumbler1 with a wash-bucket under the stand1 to receive slops4 ,a light screen1 made like a clothes-frame1 and covered with paper or chintz1 should be furnished for bedrooms occupied by two persons1 so that ablutions can be performed in privacy4 ,it can be ornamented1 so as to look well anywhere4 ,a little frame1 or towel-horse1 by the wash-stand1 on which to dry towels1 is a convenience4 ,a wash-stand should be furnished with a sponge or wash-cloth1 and a small towel1 for wiping the basin after using it4 ,this should be hung on the wash-stand or towel-horse1 for constant use4 ,a soap-dish1 and a dish for tooth-brushes1 are neat and convenient1 and each person should be furnished with two towels2 one for the feet1 and one for other purposes4 ,it is in good taste to have the curtains1 bed-quilt1 valance1 and window-curtains of similar materials4 ,in making feather-beds1 side-pieces should be put in1 like those of mattresses1 and the bed should be well filled1 so that a person will not be buried in a hollow1 which is not healthful1 save in extremely cold weather4 ,feather-beds should never be used except in cold weather4 ,at other times1 a thin mattress of hair1 cotton and moss1 or straw1 should be put over them4 ,a simple strip of broad straw matting1 spread over a feather-bed1 answers the same purpose4 ,nothing is more debilitating than1 in warm weather1 to sleep with a feather-bed pressing round the greater part of the body4 ,pillows stuffed with papers an inch square are good for summer1 especially for young children1 whose heads should be kept cool4 ,the cheapest and best covering of a bed1 for winter1 is a cotton comforter1 made to contain three or four pounds of cotton1 laid in bats or sheets1 between covers tacked together at regular intervals4 ,they should be three yards square1 and less cotton should be put at the sides that are tucked in4 ,it is better to have two thin comforters to each bed1 than one thick one2 as then the covering can be regulated according to the weather4 ,few domestics will make a bed properly without much attention from the mistress of the family4 ,the following directions should be given to those who do this work3 ,open the windows1 and lay off the bed-covering1 on two chairs1 at the foot of the bed4 ,after the bed is well aired1 shake the feathers1 from each corner to the middle2 then take up the middle1 and shake it well1 and turn the bed over4 ,then push the feathers in place1 making the head higher than the foot1 and the sides even1 and as high as the middle part4 ,then put on the bolster and the under sheet1 so that the wrong side of the sheet shall go next the bed1 and the marking come at the head1 tucking in all around4 ,then put on the pillows1 even1 so that the open ends shall come to the sides of the bed1 and then spread on the upper sheet1 so that the wrong side shall be next the blankets and the marked end at the head4 ,this arrangement of sheets is to prevent the part where the feet lie from being reversed1 so as to come to the face1 and also to prevent the parts soiled by the body from coming to the bed-tick and blankets4 ,then put on the other covering1 except the outer one1 tucking in all around1 and then turn over the upper sheet1 at the head1 so as to show a part of the pillows4 ,when the pillow-cases are clean and smooth1 they look best outside of the cover1 but not otherwise4 ,then draw the hand along the side of the pillows1 to make an even indentation1 and then smooth and shape the whole outside4 ,a nice housekeeper always notices the manner in which a bed is made2 and in some parts of the country it is rare to see this work properly performed4 ,the writer would here urge every mistress of a family who keeps more than one domestic to provide them with single beds1 that they may not be obliged to sleep with all the changing domestics1 who come and go so often4 ,where the room is too small for two beds1 a narrow truckle-bed under another will answer4 ,domestics should be furnished with washing conveniences in their chambers1 and be encouraged to keep their persons and rooms neat and in order4 ,,on ,,packing ,,and ,,storing ,,articles4 ,fold a gentleman's coat thus3 ,lay it on a table or bed1 the inside downward1 and unroll the collar4 ,double each sleeve once1 making the crease at the elbow1 and laying them so as to make the fewest wrinkles1 and parallel with the skirts4 ,turn the fronts over the back and sleeves1 and then turn up the skirts1 making all as smooth as possible4 ,fold a shirt thus3 ,one that has a bosom-piece inserted1 lay on a bed1 bosom downward4 ,fold each sleeve twice1 and lay it parallel with the sides of the shirt4 ,turn the two sides1 with the sleeves1 over the middle part1 and then turn up the bottom1 with two folds4 ,this makes the collar and bosom lie1 unpressed1 on the outside4 ,fold a frock thus3 ,lay its front downward1 so as to make the first creases in folding come in the side breadths4 ,to do this1 find the middle of the side breadths by first putting the middle of the front and back breadths together4 ,next1 fold over the side creases so as just to meet the slit behind4 ,then fold the skirt again1 so as to make the backs lie together within and the fronts without4 ,then arrange the waist and sleeves1 and fold the skirt around them4 ,in packing trunks for traveling1 put all heavy articles at the bottom1 covered with paper1 which should not be printed1 as the ink rubs off4 ,put coats and pantaloons into linen cases1 made for the purpose1 and furnished with strings4 ,fill all crevices with small articles2 as1 if a trunk is not full1 nor tightly packed1 its contents will be shaken about and get injured4 ,under-clothing packs closer by being rolled tightly1 instead of being folded4 ,bonnet-boxes1 made of light wood1 with a lock and key1 are better than the paper bandboxes so annoying to travelers4 ,carpet-bags are very useful1 to carry the articles to be used on a journey4 ,the best ones have sides inserted1 iron rims1 and a lock and key4 ,a large silk traveling-bag1 with a double linen lining1 in which are stitched receptacles for tooth-brush1 combs1 and other small articles1 is a very convenient article for use when traveling4 ,a bonnet-cover1 made of some thin material1 like a large hood with a cape1 is useful to draw over the bonnet and neck1 to keep off dust1 sun1 and sparks from a steam-engine4 ,green veils are very apt to stain bonnets when damp4 ,in packing household furniture for moving1 have each box numbered1 and then have a book1 in which1 as each box is packed1 note down the number of the box1 and the order in which its contents are packed1 as this will save much labor and perplexity when unpacking4 ,in packing china and glass1 wrap each article separately in paper1 and put soft hay or straw at bottom and all around each4 ,put the heaviest articles at the bottom1 and on the top of the box write1 8,this side up40 ,,on ,,the ,,care ,,of ,,the ,,kitchen1 ,,cellar1 ,,and ,,store-,,room4 ,if parents wish their daughters to grow up with good domestic habits1 they should have1 as one means of securing this result1 a neat and cheerful kitchen4 ,a kitchen should always1 if possible1 be entirely above-ground1 and well lighted4 ,it should have a large sink1 with a drain running under-ground1 so that all the premises may be kept sweet and clean4 ,if flowers and shrubs be cultivated around the doors and windows1 and the yard near them be kept well turfed1 it will add very much to their agreeable appearance4 ,the walls should often be cleaned and whitewashed1 to promote a neat look and pure air4 ,the floor of a kitchen should be painted1 or1 which is better1 covered with an oil-cloth4 ,to procure a kitchen oil-cloth as cheaply as possible1 buy cheap tow cloth1 and fit it to the size and shape of the kitchen4 ,then have it stretched1 and nailed to the south side of the barn1 and with a brush cover it with a coat of thin rye paste4 ,when this is dry1 put on a coat of yellow paint1 and let it dry for a fortnight4 ,it is safest to first try the paint1 and see if it dries well1 as some paint never will dry4 ,then put on a second coat1 and1 at the end of another fortnight1 a third coat4 ,then let it hang two months1 and it will last1 uninjured1 for many years4 ,the longer the paint is left to dry1 the better4 ,if varnished1 it will last much longer4 ,a sink should be scalded out every day1 and occasionally with hot ley4 ,on nails1 over the sink1 should be hung three good dish-cloths1 hemmed1 and furnished with loops--one for dishes not greasy1 one for greasy dishes1 and one for washing pots and kettles4 ,these should be put in the wash every week4 ,the lady who insists upon this will not be annoyed by having her dishes washed with dark1 musty1 and greasy rags1 as is too frequently the case4 ,under the sink should be kept a slop-pail2 and1 on a shelf by it1 a soap-dish and two water-pails4 ,a large boiler1 of warm soft water1 should always be kept over the fire1 well covered1 and a hearth-broom and bellows be hung near the fire4 ,a clock is a very important article in the kitchen1 in order to secure regularity at meals4 ,,on ,,washing ,,dishes4 ,no item of domestic labor is so frequently done in a negligent manner by domestics as this4 ,a full supply of conveniences will do much toward a remedy of this evil4 ,a swab1 made of strips of linen1 tied to a stick1 is useful to wash nice dishes1 especially small1 deep articles4 ,two or three towels1 and three dish-cloths1 should be used4 ,two large tin tubs1 painted on the outside1 should be provided2 one for washing1 and one for rinsing2 also1 a large old waiter1 on which to drain the dishes4 ,a soap-dish1 with hard soap1 and a fork1 with which to use it1 a slop-pail1 and two pails for water1 should also be furnished4 ,then1 if there be danger of neglect1 the following rules for washing dishes1 legibly written1 may be hung up by the sink1 and it will aid in promoting the desired care and neatness4 ,,rules ,,for ,,washing ,,dishes4 #a4 ,scrape the dishes1 putting away any food which may remain on them1 and which it may be proper to save for future use4 ,put grease into the grease-pot1 and whatever else may be on the plates1 into the slop-pail4 ,save tealeaves1 for sweeping4 ,set all the dishes1 when scraped1 in regular piles2 the smallest at the top4 #b4 ,put the nicest articles in the wash-dish1 and wash them in hot suds1 with the swab or nicest dish-cloth4 ,wipe all metal articles as soon as they are washed4 ,put all the rest into the rinsing-dish1 which should be filled with hot water4 ,when they are taken out1 lay them to drain on the waiter4 ,then rinse the dish-cloth and hang it up1 wipe the articles washed1 and put them in their places4 #c4 ,pour in more hot water1 wash the greasy dishes with the dish-cloth made for them2 rinse them1 and set them to drain4 ,wipe them1 and set them away4 ,wash the knives and forks1 being careful that the handles are never put in water2 wipe them1 and then lay them in a knife-dish to be scoured4 #d4 ,take a fresh supply of clean suds1 in which wash the milk-pans1 buckets1 and tins4 ,then rinse and hang up this dish-cloth1 and take the other2 with which wash the roaster1 gridiron1 pots1 and kettles4 ,then wash and rinse the dish-cloth1 and hang it up4 ,empty the slop-bucket and scald it4 ,dry metal tea-pots and tins before the fire4 ,then put the fire-place in order1 and sweep and dust the kitchen4 ,some persons keep a deep and narrow vessel1 in which to wash knives with a swab1 so that a careless domestic can not lay them in the water while washing them4 ,this article can be carried into the eating-room1 to receive the knives and forks when they are taken from the table4 ,,kitchen ,,furniture4 ,crockery4--,brown earthen pans are said to be best for milk and for cooking4 ,tin pans are lighter1 and more convenient1 but are too cold for many purposes4 ,tall earthen jars with covers are good to hold butter1 salt1 lard1 etc4 ,acids should never be put into the red earthenware1 as there is a poisonous ingredient in the glazing which the acid takes off4 ,stone ware is better and stronger1 and safer every way than any other kind4 ,iron ,ware4--,many kitchens are very imperfectly supplied with the requisite conveniences for cooking4 ,when a person has sufficient means1 the following articles are all desirable3 ,a nest of iron pots1 of different sizes1 7they should be slowly heated when new27 a long iron fork1 to take out articles from boiling water2 an iron hook with a handle1 to lift pots from the crane2 a large and small gridiron1 with grooved bars1 and a trench to catch the grease2 a ,dutch oven1 called also a bake-pan2 two skillets1 of different sizes1 and a spider1 or flat skillet1 for frying2 a griddle1 a waffle-iron1 tin and iron bake and bread pans2 two ladles1 of different sizes2 a skimmer2 iron skewers2 a toasting-iron2 two tea-kettles1 one small and one large one2 two brass kettles1 of different sizes1 for soap-boiling1 etc4 ,iron kettles lined with porcelain are better for preserves4 ,the ,german are the best4 ,too hot a fire will crack them1 but with care in this respect they will last for many years4 ,portable charcoal furnaces1 of iron or clay1 are very useful in summer1 in washing1 ironing1 and stewing1 or making preserves4 ,if used in the house1 a strong draught must be made1 to prevent the deleterious effects of the charcoal4 ,a box and mill1 for spice1 pepper1 and coffee1 are needful to those who use these articles4 ,strong knives and forks1 a sharp carving-knife1 an iron cleaver and board1 a fine saw1 steelyards1 chopping-tray and knife1 an apple-parer1 steel for sharpening knives1 sugar-nippers1 a dozen iron spoons1 also a large iron one with a long handle1 six or eight flat-irons1 one of them very small1 two iron-stands1 a ruffle-iron1 a crimping-iron1 are also desirable4 ,tin ,ware4--,bread-pans2 large and small patty-pans2 cakepans1 with a centre tube to insure their baking well2 pie-dishes1 7of block-tin27 a covered butter-kettle2 covered kettles to hold berries2 two saucepans2 a large oil-can1 7with a cock27 a lamp-filler2 a lantern2 broad-bottomed candlesticks for the kitchen2 a candle-box2 a funnel2 a reflector for baking warm cakes2 an oven or tin-kitchen2 an apple-corer2 an apple-roaster2 an egg-boiler2 two sugar-scoops1 and flour and meal scoop2 a set of mugs2 three dippers2 a pint1 quart1 and gallon measure2 a set of scales and weights2 three or four pails1 painted on the outside2 a slop-bucket with a tight cover1 painted on the outside2 a milk-strainer2 a gravy-strainer2 a colander2 a dredging-box2 a pepper-box2 a large and small grater2 a cheese-box2 also a large box for cake1 and a still larger one for bread1 with tight covers4 ,bread1 cake1 and cheese1 shut up in this way1 will not grow dry as in the open air4 ,wooden ,ware4--,a nest of tubs2 a set of pails and bowls2 a large and small sieve2 a beetle for mashing potatoes2 a spade or stick for stirring butter and sugar2 a bread-board1 for molding bread and making pie-crust2 a coffee-stick2 a clothes-stick2 a mush-stick2 a meat-beetle1 to pound tough meat2 an egg-beater2 a ladle1 for working butter2 a bread-trough1 7for a large family27 flour-buckets1 with lids1 to hold sifted flour and ,indian meal2 salt-boxes2 sugar-boxes2 starch and indigo boxes2 spice-boxes2 a bosom-board2 a skirt-board2 a large ironing-board2 two or three clothes-frames2 and six dozen clothes-pins4 ,basket ,ware4--,baskets of all sizes1 for eggs1 fruit1 marketing1 clothes1 etc42 also chip-baskets4 ,when often used1 they should be washed in hot suds4 ,other ,articles4--,every kitchen needs a box containing balls of brown thread and twine1 a large and small darning-needle1 rolls of waste paper and old linen and cotton1 and a supply of common holders4 ,there should also be another box1 containing a hammer1 carpet-tacks1 and nails of all sizes1 a carpet-claw1 screws and a screw-driver1 pincers1 gimlets of several sizes1 a bed-screw1 a small saw1 two chisels1 7one to use for button-holes in broadcloth17 two awls1 and two files4 ,in a drawer or cupboard should be placed cotton table-cloths for kitchen use2 nice crash towels for tumblers1 marked ,t ,t2 coarser towels for dishes marked ,t2 six large roller-towels2 a dozen hand-towels1 marked ,h ,t2 and a dozen hemmed dish-cloths with loops4 ,also two thick linen pudding or dumpling cloths1 a jelly-bag made of white flannel1 to strain jelly1 a starch-strainer1 and a bag for boiling clothes4 ,in a closet should be kept1 arranged in order1 the following articles3 the dust-pan1 dust-brush1 and dusting-cloths1 old flannel and cotton for scouring and rubbing1 large sponges for washing windows and looking-glasses1 a long brush for cobwebs1 and another for washing the outside of windows1 whisk-brooms1 common brooms1 a coat-broom or brush1 a whitewash-brush1 a stove-brush1 shoe-brushes and blacking1 articles for cleaning tin and silver1 leather for cleaning metals1 bottles containing stain-mixtures and other articles used in cleansing4 ,,care ,,of ,,the ,,cellar4 ,a cellar should often be whitewashed1 to keep it sweet4 ,it should have a drain to keep it perfectly dry1 as standing water in a cellar is a sure cause of disease in a family4 ,it is very dangerous to leave decayed vegetables in a cellar4 ,many a fever has been caused by the poisonous miasm thus generated4 ,the following articles are desirable in a cellar3 a safe1 or movable closet1 with sides of wire or perforated tin1 in which cold meats1 cream1 and other articles should be kept2 7if ants be troublesome1 set the legs in tin cups of water27 a refrigerator1 or a large wooden box1 on feet1 with a lining of tin or zinc1 and a space between the tin and wood filled with powdered charcoal1 having at the bottom a place for ice1 a drain to carry off the water1 and also movable shelves and partitions4 ,in this articles are kept cool4 ,it should be cleaned once a week4 ,filtering-jars1 to purify water1 should also be kept in the cellar4 ,fish and cabbages in a cellar are apt to scent a house1 and give a bad taste to other articles4 ,,store-,,room4 ,every house needs a store-room1 in which to keep tea1 coffee1 sugar1 rice1 candles1 etc4 ,it should be furnished with jars having labels1 a large spoon1 a fork1 sugar and flour scoops1 a towel1 and a dish-cloth4 ,,chapter ,,xxii4 ,,the ,,care ,,of ,,yards ,,and ,,gardens4 ,first1 let us say a few words on the ,preparation of ,soil4 ,if the garden soil be clayey and adhesive1 put on a covering of sand1 three inches thick1 and the same depth of well-rotted manure4 ,spade it in as deep as possible1 and mix it well4 ,if the soil be sandy and loose1 spade in clay and ashes4 ,ashes are good for all kinds of soil1 as they loosen those which are close1 hold moisture in those which are sandy1 and destroy insects4 ,the best kind of soil is that which will hold water the longest without becoming hard when dry4 ,to prepare ,soil for ,pot-plants1 take one fourth part of common soil1 one fourth part of well-decayed manure1 and one half of vegetable mold1 from the woods or from a chip-yard4 ,break up the manure fine1 and sift it through a lime-screen1 7or coarse wire sieve47 ,these materials must be thoroughly mixed4 ,when the common soil which is used is adhesive1 and indeed in most other cases1 it is necessary to add sand1 the proportion of which must depend on the nature of the soil4 ,to prepare a ,hot-,bed1 dig a pit six feet long1 five feet wide1 and thirty inches deep4 ,make a frame of the same size1 with the back two feet high1 the front fifteen inches1 and the sides sloped from the back to the front4 ,make two sashes1 each three feet by five1 with the panes of glass lapping like shingles instead of having cross-bars4 ,set the frame over the pit1 which should then be filled with fresh horse-dung which has not lain long nor been sodden by water4 ,tread it down hard2 then put into the frame light and very rich soil1 six or eight inches deep1 and cover it with the sashes for two or three days4 ,then stir the soil1 and sow the seeds in shallow drills1 placing sticks by them1 to mark the different kinds4 ,keep the frame covered with the glass whenever it is cold enough to chill the plants2 but at all other times admit fresh air1 which is indispensable to their health4 ,when the sun is quite warm1 raise the glasses enough to admit air1 and cover them with matting or blankets1 or else the sun may kill the young plants4 ,water the bed at evening with water which has stood all day1 or1 if it be fresh drawn1 add a little warm water4 ,if there be too much heat in the bed1 so as to scorch or wither the plants1 lift the sashes1 water freely1 shade by day2 make deep holes with stakes1 and fill them up when the heat is reduced4 ,in very cold nights1 cover the sashes and frame with straw-mats4 ,for ,planting ,flower ,seeds4--,break up the soil till it is very soft1 and free from lumps4 ,rub that nearest the surface between the hands1 to make it fine4 ,make a circular drill a foot in diameter4 ,seeds are to be planted either deeper or nearer the surface1 according to their size4 ,for seeds as large as sweet peas1 the drill should be half an inch deep4 ,the smallest seeds must be planted very near the surface1 and a very little fine earth be sifted over them4 ,after covering them with soil1 beat them down with a trowel1 so as to make the earth as compact as it is after a heavy shower4 ,set up a stick in the middle of the circle1 with the name of the plant heavily written upon it with a dark lead-pencil4 ,this remains more permanent if white-lead be first rubbed over the surface4 ,never plant when the soil is very wet4 ,in very dry times1 water the seeds at night4 ,never use very cold water4 ,when the seeds are small1 many should be planted together1 that they may assist each other in breaking the soil4 ,when the plants are an inch high1 thin them out1 leaving only one or two1 if the plant be a large one like the balsam2 five or six1 when it is of a medium size2 and eighteen or twenty of the smaller size4 ,transplanting1 unless the plant be lifted with a ball of earth1 retards the growth about a fortnight4 ,it is best to plant at two different times1 lest the first planting should fail1 owing to wet or cold weather4 ,to plant ,garden ,seeds1 make the beds from one to three yards wide2 lay across them a board a foot wide1 and with a stick make a furrow on each side of it1 one inch deep4 ,scatter the seeds in this furrow1 and cover them4 ,then lay the board over them1 and step on it1 to press down the earth4 ,when the plants are an inch high1 thin them out1 leaving spaces proportioned to their sizes4 ,seeds of similar species1 such as melons and squashes1 should not be planted very near to each other1 as this causes them to degenerate4 ,the same kinds of vegetables should not be planted in the same place for two years in succession4 ,the longer the rows are1 the easier is the after-culture4 ,transplanting should be done at evening1 or1 which is better1 just before a shower4 ,take a round stick sharpened at the point1 and make openings to receive the plants4 ,set them a very little deeper than they were before1 and press the soil firmly round them4 ,then water them1 and cover them for three or four days1 taking care that sufficient air be admitted4 ,if the plant can be removed without disturbing the soil around the root1 it will not be at all retarded by transplanting4 ,never remove leaves and branches1 unless a part of the roots be lost4 ,to ,re-pot ,house ,plants1 renew the soil every year1 soon after the time of blossoming4 ,prepare soil as previously directed4 ,loosen the earth from the pot by passing a knife around the sides4 ,turn the plant upside down1 and remove the pot4 ,then remove all the matted fibres at the bottom1 and all the earth1 except that which adheres to the roots4 ,from woody plants1 like roses1 shake off all the earth4 ,take the new pot1 and put a piece of broken earthenware over the hole at the bottom1 and then1 holding the plant in the proper position1 shake in the earth around it4 ,then pour in water to settle the earth1 and heap on fresh soil till the pot is even full4 ,small pots are considered better than large ones1 as the roots are not so likely to rot from excess of moisture4 ,in the ,laying out of ,yards and ,gardens1 there is room for much judgment and taste4 ,in planting trees in a yard1 they should be arranged in groups1 and never planted in straight lines1 nor sprinkled about as solitary trees4 ,the object of this arrangement is to imitate ,nature1 and secure some spots of dense shade and some of clear turf4 ,in yards which are covered with turf1 beds can be cut out of it1 and raised for flowers4 ,a trench should be made around1 to prevent the grass from running on them4 ,these beds can be made in the shape of crescents1 ovals1 or other fanciful forms4 ,in laying out beds in gardens and yards1 a very pretty bordering can be made by planting them with common flax-seed1 in a line about three inches from the edge4 ,this can be trimmed with shears1 when it grows too high4 ,for transplanting ,trees1 the autumn is the best time4 ,take as much of the root as possible1 especially the little fibres1 which should never become dry4 ,if kept long before they are set out1 put wet moss around them and water them4 ,dig holes larger than the extent of the roots2 let one person hold the tree in its former position1 and another place the roots carefully as they were before1 cutting off any broken or wounded root4 ,be careful not to let the tree be more than an inch deeper than it was before4 ,let the soil be soft and well manured2 shake the tree as the soil is shaken in1 that it may mix well among the small fibres4 ,do not tread the earth down1 while filling the hole2 but1 when it is full1 raise a slight mound of say four inches deep around the stem to hold water1 and fill it4 ,never cut off leaves nor branches1 unless some of the roots are lost4 ,tie the trees to a stake1 and they will be more likely to live4 ,water them often4 ,the ,care of ,house ,plants is a matter of daily attention1 and well repays all labor expended upon it4 ,the soil of house plants should be renewed every year1 as previously directed4 ,in winter1 they should be kept as dry as they can be without wilting4 ,many house plants are injured by giving them too much water1 when they have little light and fresh air4 ,this makes them grow spindling4 ,the more fresh air1 warmth1 and light they have1 the more water is needed4 ,they ought not to be kept very warm in winter1 nor exposed to great changes of atmosphere4 ,forty degrees is a proper temperature for plants in winter1 when they have little sun and air4 ,when plants have become spindling1 cut off their heads entirely1 and cover the pot in the earth1 where it has the morning sun only4 ,a new and flourishing head will spring out4 ,few house plants can bear the sun at noon4 ,when insects infest plants1 set them in a closet or under a barrel1 and burn tobacco under them4 ,the smoke kills any insect enveloped in it4 ,when plants are frozen1 cold water and a gradual restoration of warmth are the best remedies4 ,never use very cold water for plants at any season4 ,,the ,,propagation ,,of ,,plants4 ,this is an occupation requiring much attention and constant care4 ,bulbous roots are propagated by offsets2 some growing on the top1 others around the sides4 ,many plants are propagated by cutting off twigs1 and setting them in earth1 so that two or three eyes are covered4 ,to do this1 select a side shoot1 ten inches long1 two inches of it being of the preceding year's growth1 and the rest the growth of the season when it is set4 ,do this when the sap is running1 and put a piece of crockery at the bottom of the shoot when it is buried4 ,one eye1 at least1 must be under the soil4 ,water it1 and shade it in hot weather4 ,plants are also propagated by layers4 ,to do this1 take a shoot which comes up near the root1 bend it down so as to bring several eyes under the soil1 leaving the top above-ground4 ,if the shoot be cut half through1 in a slanting direction1 at one of these eyes1 before burying it1 the result is more certain4 ,roses1 honeysuckles1 and many other shrubs are readily propagated thus4 ,they will generally take root by being simply buried2 but cutting them as here directed is the best method4 ,layers are more certain than cuttings4 ,budding and ,grafting1 for all woody plants1 are favorite methods of propagation4 ,in all such plants there is an outer and inner bark1 the latter containing the sap vessels1 in which the nourishment of the tree ascends4 ,the success of grafting or inoculating consists in so placing the bud or graft that the sap vessels of the inner bark shall exactly join those of the plant into which they are grafted1 so that the sap may pass from one into the other4 ,the following are directions for budding2 which may be performed at any time from ,july to ,september3 ,illustration3 ,fig4 #fd4 ,select a smooth place on the stock into which you are to insert the bud4 ,make a horizontal cut across the rind through to the firm wood2 and from the middle of this1 make a slit downward perpendicularly1 an inch or more long1 through to the wood4 ,raise the bark of the stock on each side of the perpendicular cut1 for the admission of the bud1 as is shown in the annexed cut1 7,figure #fd74 ,then take a shoot of this year's growth1 and slice from it a bud1 taking an inch below and an inch above it1 and some portion of the wood under it4 ,then carefully slip off the woody part under the bud4 ,examine whether the eye or germ of the bud be perfect4 ,if a little hole appear in that part1 the bud has lost its root1 and another must be selected4 ,insert the bud1 so that a1 of the bud1 shall pass to a1 of the stock2 then b1 of the bud1 must be cut off1 to match the cut b1 in the stock1 and fitted exactly to it1 as it is this alone which insures success4 ,bind the parts with fresh bass or woolen yarn1 beginning a little below the bottom of the perpendicular slit1 and winding it closely around every part1 except just over the eye of the bud1 until you arrive above the horizontal cut4 ,do not bind it too tightly1 but just sufficient to exclude air1 sun1 and wet4 ,this is to be removed after the bud is firmly fixed and begins to grow4 ,seed-fruit can be budded into any other seed fruit1 and stone-fruit into any other stone-fruit2 but stone and seed fruits can not be thus mingled4 ,rose-bushes can have a variety of kinds budded into the same stock4 ,hardy roots are the best stocks4 ,the branch above the bud must be cut off the next ,march or ,april after the bud is put in4 ,apples and pears are more easily propagated by ingrafting than by budding4 ,illustration3 ,fig4 #fe4 ,ingrafting is a similar process to budding1 with this advantage1 that it can be performed on large trees2 whereas budding can be applied only on small ones4 ,the two common kinds of ingrafting are whip-grafting and split-grafting4 ,the first kind is for young trees1 and the other for large ones4 ,the time for ingrafting is from ,may to ,october4 ,the cuttings must be taken from horizontal shoots1 between ,christmas and ,march1 and kept in a damp cellar4 ,in performing the operation1 cut off in a sloping direction 7as seen in ,fig4 #fe7 the tree or limb to be grafted4 ,then cut off in a corresponding slant the slip to be grafted on4 ,then put them together1 so that the inner bark of each shall match exactly on one side1 and tie them firmly together with yellow yarn4 ,it is not essential that both be of equal size2 if the bark of each meet together exactly on one side1 it answers the purpose4 ,but the two must not differ much in size4 ,the slope should be an inch and a half1 or more1 in length4 ,after they are tied together1 the place should be covered with a salve or composition of bees-wax and rosin4 ,a mixture of clay and cow-dung will answer the same purpose4 ,this last must be tied on with a cloth4 ,grafting is more convenient than budding1 as grafts can be sent from a great distance2 whereas buds must be taken in ,july or ,august1 from a shoot of the present year's growth1 and can not be sent to any great distance4 ,the next cut 7,fig4 #ff7 exhibits the mode called stock-grafting2 a being the limb of a large tree1 which is sawed off and split1 and is to be held open by a small wedge till the grafts are put in4 ,a graft inserted in the limb is shown at b1 and at c is one not inserted1 but designed to be put in at d1 as two grafts can be put into a large stock4 ,in inserting the graft1 be careful to make the edge of the inner bark of the graft meet exactly the edge of the inner bark of the stock2 for on this success depends4 ,after the grafts are put in1 the wedge must be withdrawn1 and the whole of the stock be covered with the thick salve or composition before mentioned1 reaching from where the grafts are inserted to the bottom of the slit4 ,be careful not to knock or move the grafts after they are put in4 ,illustration3 ,fig4 #ff4 ,pruning is an operation of constant exercise1 for keeping plants and trees in good condition4 ,the following rules are from a distinguished horticulturist3 ,prune off all dead wood1 and all the little twigs on the main limbs4 ,retrench branches1 so as to give light and ventilation to the interior of the tree4 ,cut out the straight and perpendicular shoots which give little or no fruit2 while those which are most nearly horizontal1 and somewhat curving1 give fruit abundantly and of good quality1 and should be sustained4 ,superfluous and ill-placed buds may be rubbed off at any time2 and no buds pushing out after midsummer should be spared4 ,in choosing between shoots to be retained1 preserve the lowest placed1 and on lateral shoots those which are nearest the origin4 ,when branches cross each other so as to rub1 remove one or the other4 ,remove all suckers from the roots of trees or shrubs4 ,prune after the sap is in full circulation1 7except in the case of grapes17 as the wounds then heal best4 ,some think it best to prune before the sap begins to run4 ,pruning-shears1 and a pruning-pole1 with a chisel at the end1 can be procured of those who deal in agricultural utensils4 ,thinning is also an important but very delicate operation4 ,as it is the office of the leaves to absorb nourishment from the atmosphere1 they should never be removed1 except to mature the wood or fruit4 ,in doing this1 remove such leaves as shade the fruit1 as soon as it is ready to ripen4 ,to do it earlier impairs the growth4 ,do it gradually at two different times4 ,thinning the fruit is important1 as tending to increase its size and flavor1 and also to promote the longevity of the tree4 ,if the fruit be thickly set1 take off one half at the time of setting4 ,revise in ,june1 and then in ,july1 taking off all that may be spared4 ,one very large apple to every square foot is a rule that may be a sort of guide in other cases4 ,according to this1 two hundred large apples would be allowed to a tree whose extent is fifteen feet by twelve4 ,if any person think this thinning excessive1 let him try two similar trees1 and thin one as directed and leave the other unthinned4 ,it will be found that the thinned tree will produce an equal weight1 and fruit of much finer flavor4 ,,the ,,cultivation ,,of ,,fruit4 ,by a little attention to this matter1 a lady with the help of her children can obtain a rich abundance of all kinds of fruit4 ,the writer has resided in families where little boys of eight1 ten1 and twelve years old amused themselves1 under the direction of their mother1 in planting walnuts1 chestnuts1 and hazelnuts1 for future time2 as well as in planting and inoculating young fruit-trees of all descriptions4 ,a mother who will take pains to inspire a love for such pursuits in her children1 and who will aid and superintend them1 will save them from many temptations1 and at a trifling expense secure to them and herself a rich reward in the choicest fruits4 ,the information given in this work on this subject may be relied on as sanctioned by the most experienced nurserymen4 ,the soil for a nursery should be rich1 well dug1 dressed with well-decayed manure1 free from weeds1 and protected from cold winds4 ,fruit-seeds should be planted in the autumn1 an inch and a half or two inches deep1 in ridges four or five feet apart1 pressing the earth firmly over the seeds4 ,while growing1 they should be thinned out1 leaving the best ones a foot and a half apart4 ,the soil should be kept loose1 soft1 and free from weeds4 ,they should be inoculated or ingrafted when of the size of a pipe-stem2 and in a year after this may be transplanted to their permanent stand4 ,peach-trees sometimes bear in two years from budding1 and in four years from planting if well kept4 ,in a year after transplanting1 take pains to train the head aright4 ,straight upright branches produce gourmands1 or twigs bearing only leaves4 ,the side branches1 which are angular or curved1 yield the most fruit4 ,for this reason1 the limbs should be trained in curves1 and perpendicular twigs should be cut off if there be need of pruning4 ,the last of ,june is the time for this4 ,grass should never be allowed to grow within four feet of a large tree1 and the soil should be kept loose to admit air to the roots4 ,trees in orchards should be twenty-five feet apart4 ,the soil under the top soil has much to do with the health of the trees4 ,if it be what is called hard-pan1 the trees will deteriorate4 ,trees need to be manured and to have the soil kept open and free from weeds4 ,filberts can be raised in any part of this country4 ,figs can be raised in the ,middle1 ,western1 and ,southern ,states4 ,for this purpose1 in the autumn loosen the roots on one side1 and bend the tree down to the earth on the other2 then cover it with a mound of straw1 earth1 and boards1 and early in the spring raise it up and cover the roots4 ,currants grow well in any but a wet soil4 ,they are propagated by cuttings4 ,the old wood should be thinned in the fall and manure be put on4 ,they can be trained into small trees4 ,gooseberries are propagated by layers and cuttings4 ,they are best when kept from suckers and trained like trees4 ,one-third of the old wood should be removed every autumn4 ,raspberries do best when shaded during a part of the day4 ,they are propagated by layers1 slips1 and suckers4 ,there is one kind which bears monthly2 but the varieties of this and all other fruits are now so numerous that we can easily find those which are adapted to the special circumstances of the case4 ,strawberries require a light soil and vegetable manure4 ,they should be transplanted in ,april or ,september1 and be set eight inches apart1 in rows nine inches asunder1 and in beds which are two feet wide1 with narrow alleys between them4 ,a part of these plants are non-bearers4 ,these have large flowers with showy stamens and high black anthers4 ,the bearers have short stamens1 a great number of pistils1 and the flowers are every way less showy4 ,in blossom-time1 pull out all the non-bearers4 ,some think it best to leave one non-bearer to every twelve bearers1 and others pull them all out4 ,many beds never produce any fruit1 because all the plants in them are non-bearers4 ,weeds should be kept from the vines4 ,when the vines are matted with young plants1 the best way is to dig over the beds in cross lines1 so as to leave some of the plants standing in little squares1 while the rest are turned under the soil4 ,this should be done over a second time in the same year4 ,to raise ,grapes1 manure the soil1 and keep it soft and free from weeds4 ,a gravelly or sandy soil and a south exposure are best4 ,transplant the vines in the early spring1 or better in the fall4 ,prune them the first year1 so as to have only two main branches1 taking off all other shoots as fast as they come4 ,in ,november1 cut off all of these two branches except four eyes4 ,the second year1 in the spring1 loosen the earth around the roots1 and allow only two branches to grow1 and every month take off all side shoots4 ,when they are very strong1 preserve only a part1 and cut off the rest in the fall4 ,in ,november1 cut off all the two main stems except eight eyes4 ,after the second year1 no more pruning is needed1 except to reduce the side shoots1 for the purpose of increasing the fruit4 ,all the pruning of grapes 7except nipping side shoots7 must be done when the sap is not running1 or they will bleed to death4 ,train them on poles1 or lattices1 to expose them to the air and sun4 ,cover tender vines in the autumn4 ,grapes are propagated by cuttings1 layers1 and seeds4 ,for cuttings1 select in the autumn well-ripened wood of the former year1 and take five joints for each4 ,bury them till ,april2 then soak them for some hours1 and set them out aslant1 so that all the eyes but one shall be covered4 ,apples1 grapes1 and such like fruit can be preserved in their natural state by packing them when dry and solid in dry sand or sawdust1 putting alternate layers of fruit and cotton1 sawdust or sand4 ,some sawdust gives a bad flavor to the fruit4 ,modes of preserving ,fruit-,trees4--,heaps of ashes or tanner's bark around peach-trees prevent the attack of the worm4 ,the yellows is a disease of peach-trees1 which is spread by the pollen of the blossom4 ,when a tree begins to turn yellow1 take it away with all its roots1 before it blossoms again1 or it will infect other trees4 ,planting tansy around the roots of fruit-trees is a sure protection against worms1 as it prevents the moth from depositing her egg4 ,equal quantities of salt and saltpetre1 put around the trunk of a peach-tree1 half a pound to a tree1 improve the size and flavor of the fruit4 ,apply this about the first of ,april2 and if any trees have worms already in them1 put on half the quantity in addition in ,june4 ,to young trees just set out1 apply one ounce in ,april1 and another in ,june1 close to the stem4 ,sandy soil is best for peaches4 ,apple-trees are preserved from insects by a wash of strong lye to the body and limbs1 which1 if old1 should be first scraped4 ,caterpillars should be removed by cutting down their nests in a damp day4 ,boring a hole in a tree infested with worms1 and filling it with sulphur1 will often drive them off immediately4 ,the fire-blight or brlure in pear-trees can be stopped by cutting off all the blighted branches4 ,it is supposed by some to be owing to an excess of sap1 which is remedied by diminishing the roots4 ,the curculio1 which destroys plums and other stone-fruit1 can be checked only by gathering up all the fruit that falls1 7which contains their eggs17 and destroying it4 ,the canker-worm can be checked by applying a bandage around the body of the tree1 and every evening smearing it with fresh tar4 ,,chapter ,,xxiii4 ,,sewing1 ,,cutting1 ,,and ,,fitting4 ,the customs of the ,american people are more conformed to those principles of the ,christian family state which demand protecting care for the weaker members1 than those of any other nation4 ,nowhere is this fact more apparent than in the division of labor to the boys and girls of one family4 ,the outdoor work1 all that is most disagreeable1 and the heaviest labor1 is taken by the boys1 while the indoor family-work is reserved for the girls4 ,of this indoor labor a part is sedentary1 such as sewing1 and a part is light labor1 such as dish-washing1 cooking1 sweeping1 dusting1 and general care of the house4 ,the laundry gives the hardest woman's work2 but this is not daily1 nor so severe as the outdoor employments of men1 while it can be so divided among several women1 or be so regulated in various ways1 as never to involve excessive labor4 ,young women wash and iron1 as a daily business1 six and eight hours a day1 and yet continue healthful and cheerful4 ,such is the distinctive construction of woman's form1 that labor with the muscles of the arms and trunk1 such as is demanded in washing and ironing1 is peculiarly favorable to the perfect development and support of the most delicate and most important portion of her body4 ,but while the general arrangements of family labor have been conformed to the true ,christian principle1 there have been certain extremes in our customs which it is important to remedy4 ,this is often exhibited in houses when the members of a family assemble in an evening1 and the girls all have some useful employment of the hands1 while the boys look on and do nothing4 ,again1 at other times1 we see broken locks1 windows unglazed1 and furniture needing repair1 all making necessary a kind of work women could easily perform1 and yet left neglected because the men do not find time or are unskilled for the performance4 ,in a country like ours1 the emergencies of the family state often demand the exchange of the ordinary labor of men and women4 ,frequently1 in newer settlements1 no servants can be found1 while the wife and mother is confined by sickness4 ,in such emergencies1 skill in performing woman's work is a great blessing to a man and his family4 ,so the soldiers1 sailors1 engineers1 and all roving men need the skill of the needle that preserves clothing from waste4 ,in our late war1 millions would have been saved had all the soldiers been taught to sew in their boyhood4 ,in this view of the case1 industrial schools1 to teach both boys and girls all the economic skill of the family state1 are of great importance1 and a department for this purpose should be connected with every school1 especially the public schools1 where most of the children will earn their own livelihood and be exposed to many chances of a roving life4 ,attempts have been made to introduce sewing into public schools1 and usually with little or no success1 from many combining difficulties4 ,one of them arises from the increased number of classes for this purpose2 which would be relieved by having boys taught to sew in the same class with girls4 ,another difficulty has been the providing of materials for sewing and the previous cutting and fitting needed1 which the parents refuse to supply4 ,a method which meets these and other difficulties1 and which has been successfully tried in industrial schools in ,england1 will now be described4 ,let a fund be provided by school officers1 or by contribution1 to provide needles1 thread1 scissors1 and thimbles of various sizes1 and place them in the care of the teacher4 ,let two half-days of the week be devoted to this and other industrial employments1 giving1 as a reward for success in careful1 neat1 and quick accomplishment of the duties1 the time left beyond that used in the task as holiday hours4 ,let the first lesson be the use of scissors1 in cutting straight slips of newspaper1 thus training the eye and fingers to expert measurement and motion4 ,whoever excels in the performance of the allotted task in less than the allotted time is to be rewarded with the time1 thus gained1 for play4 ,next1 let the class cut broad strips of paper1 and practice doubling them in a hem1 first narrow and then broad4 ,this also cultivates the eyes and trains the fingers4 ,then give a lesson to teach the use of the thimble1 using a needle without thread1 and paper slips to set the needle through4 ,let the class now have pieces of cheap and thin unbleached cotton1 and cut off from it strips two inches wide1 being directed to cut by a thread1 ,at first a thread may be drawn to guide the eye4 ,then1 these strips are to be cut into pieces five or six inches long1 turned down and pinched to prepare for oversewing1 and then put together and basted with a needle and thread1 the teacher setting the example4 ,this last operation is intended to prepare two strips to be sewed together by oversewing4 ,in this operation colored thread should be used in order to make the stitches show more distinctly4 ,meantime1 the pupil is trained to make the stitches equal in depth1 and also at equal distances4 ,the teacher is to be provided with a blank book for each pupil1 and on the first page is to be inscribed1 ,oversewing4 ,beneath this word is to be fastened a specimen of the stitch1 as soon as the pupil has attained the degree of excellence and accuracy required4 ,the next lesson is ,hemming4 ,to prepare for this1 let the scholars first cut1 out of newspaper1 pieces three inches square1 and fold a hem on each side till it is even and smooth4 ,then the unbleached cotton is to be given to be cut and prepared in the same way4 ,finally1 the hemming-stitch is to be taught1 and the child be required to practice till the stitches are equal in size and regular in both slant and distances4 ,when this is well executed1 the specimen is to be fastened to another page of the child's book1 under the word ,hemming4 ,in the same way1 the various stitches used for running up seams1 for felling1 darning1 whipping1 buttonholing1 stitching1 and gathering1 should be taught on small pieces of white or unbleached cotton1 using colored thread4 ,the books in which are fastened the finished specimens of sewing should be preserved by the teacher and exhibited at the school examinations1 as an encouragement to excellence4 ,in ,england1 the ladies of wealth and rank take pains to establish and superintend1 among the poor1 industrial schools in which are taught other domestic work as well as sewing2 and1 as the consequence1 their servants and dependents are well trained for the duties of their station4 ,it is hoped that ,american ladies will make similar efforts for the children of the poorer classes1 and employ all their influence to promote industrial training in our common schools2 and also1 to see that instruction in these important matters be given to their own daughters1 who may become mistresses and directors of future homes1 or who1 in the constantly changing fortunes of our land1 may need to perform as well as to guide the doing of these homely duties4 ,it is a mistake to suppose that sewing-machines lessen the importance of hand-sewing4 ,all the mending for a family1 and much of the altering of clothing and house furniture1 must be done only by the hand4 ,in all poor families that own no machine1 and in all cases where persons travel1 the whole sewing needed must be done by hand4 ,it is especially for the benefit of the poor who can not have machines1 that all the children of our common schools should be taught not only to sew1 but to mend and to cut and fit common garments4 ,hard-working mothers can not teach this art1 and the school-teacher is the proper person to do it4 ,nor should this be added to the ordinary severe and wearing labor of a teacher1 but other less important branches should give place to this4 ,it is the constant complaint of all who are seeking to help the destitute1 that women are not trained properly to do any kind of domestic work1 and there is no way in which philanthropy can be more wisely exerted than in urging the establishment of industrial schools4 ,it is the hope of the writer that a day is coming when all women will be made truly independent1 by being trained in early life to employments by which they can secure a home and income for themselves1 if they do not marry or if they become widows4 ,this is what is done for daughters in ,european countries1 and should be done in our own4 ,institutions for training women to employments suitable for their sex should be established and endowed1 the same as agricultural and other professional schools for men4 ,when this is done1 there will be a liberal profession for women of culture and refinement1 securing to widows and unmarried women such advantages as have hitherto been enjoyed only by the more favored sex4 ,,chapter ,,xxiv4 ,,accidents ,,and ,,antidotes4 ,children should be taught the following modes of saving life1 health1 and limbs in cases of sudden emergency1 before a medical adviser can be summoned4 ,in case of a common cut1 bind the lips of the wound together with a rag1 and put on nothing else4 ,if it is large1 lay narrow strips of sticking-plaster obliquely across the wound4 ,in some cases it is needful to draw a needle and thread through the lips of the wound1 and tie the two sides together4 ,if an artery be cut1 it must be tied as quickly as possible1 or the person will soon bleed to death4 ,the blood from an artery is a brighter red than that from the veins1 and spirts out in jets at each beat of the heart4 ,take hold of the end of the artery and tie it or hold it tight till a surgeon comes4 ,in this case1 and in all cases of bad wounds that bleed much1 tie a tight bandage near and above the wound1 inserting a stick into the bandage and twisting as tight as can be borne1 to stop the immediate effusion of blood4 ,bathe bad bruises in hot water4 ,arnica-water hastens a cure1 but is injurious and weakening to the parts when used too long and too freely4 ,a sprain is relieved from the first pains by hot fomentations1 or the application of very hot bandages1 but entire rest is the chief permanent remedy4 ,the more the limb is used1 especially at first1 the longer the time required for the small broken fibres to knit together4 ,the sprained leg should be kept in a horizontal position4 ,when a leg is broken1 tie it to the other leg1 to keep it still till a surgeon comes4 ,tie a broken arm to a piece of thin wood1 to keep it still till set4 ,in the case of bad burns that take off the skin1 creosote-water is the best remedy4 ,if this is not at hand1 wood-soot 7not coal17 pounded1 sifted1 and mixed with lard1 is nearly as good1 as such soot contains creosote4 ,when a dressing is put on1 do not remove it till a skin is formed under it4 ,if nothing else is at hand for a bad burn1 sprinkle flour over the place where the skin is off1 and then let it remain1 protected by a bandage4 ,the chief aim is to keep the part without skin from the air4 ,in case of drowning1 the aim should be to clear the throat1 mouth1 and nostrils1 and then produce the natural action of the lungs in breathing as soon as possible1 at the same time removing wet clothes and applying warmth and friction to the skin1 especially the hands and feet1 to start the circulation4 ,the best mode of cleansing the throat and mouth of choking water is to lay the person on the face1 and raise the head a little1 clearing the mouth and nostrils with the finger1 and then apply hartshorn or camphor to the nose4 ,this is safer and surer than a common mode of lifting the body by the feet1 or rolling on a barrel to empty out the water4 ,to start the action of the lungs1 first lay the person on the face and press the back along the spine to expel all air from the lungs4 ,then turn the body nearly1 but not quite over on to the back1 thus opening the chest so that the air will rush in if the mouth is kept open4 ,then turn the body to the face again and expel the air1 and then again nearly over on to the back2 and so continue for a long time4 ,friction1 dry and warm clothing1 and warm applications1 should be used in connection with this process4 ,this is a much better mode than using bellows1 which sometimes will close the opening to the windpipe4 ,the above is the mode recommended by ,dr4 ,marshall ,hall1 and is approved by the best medical authorities4 ,certain articles are often kept in the house for cooking or medical purposes1 and sometimes by mistake are taken in quantities that are poisonous4 ,soda1 ,saleratus1 ,potash1 or any other alkali1 can be rendered harmless in the stomach by vinegar1 tomato-juice1 or any other acid4 ,if sulphuric or oxalic acid are taken1 pounded chalk in water is the best antidote4 ,if those are not at hand1 strong soap-suds have been found effective4 ,large quantities of tepid water should be drank after these antidotes are taken1 so as to produce vomiting4 ,lime or baryta and its compounds demand a solution of glauber salts or of sulphuric acid4 ,iodine or ,iodide of ,potassium demands large draughts of wheat flour or starch in water1 and then vinegar and water4 ,the stomach should then be emptied by vomiting with as much tepid water as the stomach can hold4 ,prussic ,acid1 a violent poison1 is sometimes taken by children in eating the pits of stone-fruits or bitter almonds which contain it4 ,the antidote is to empty the stomach by an emetic1 and give water of ammonia or chloric water4 ,affusions of cold water all over the body1 followed by warm hand friction1 is often a remedy alone1 but the above should be added if at command4 ,antimony and its compounds demand drinks of oak bark1 or gall-nuts1 or very strong green tea4 ,arsenic demands oil or melted fat1 with magnesia or lime water in large quantities1 till vomiting occurs4 ,corrosive ,sublimate1 7often used to kill vermin17 and any other form of mercury1 requires milk or whites of eggs in large quantities4 ,the whites of twelve eggs in two quarts of water1 given in the largest possible draughts every three minutes till free vomiting occurs1 is a good remedy4 ,flour and water will answer1 though not so surely as the above4 ,warm water will help1 if nothing else is in reach4 ,the same remedy answers when any form of copper1 or tin1 or zinc poison is taken1 and also for creosote4 ,lead and its compounds require a dilution of ,epsom or ,glauber salts1 or some strong acid drink1 as lemon or tomatoes4 ,nitrate of ,silver demands salt water drank till vomiting occurs4 ,phosphorus 7sometimes taken by children from matches7 needs magnesia and copious drinks of gum ,arabic1 or gum-water of any sort4 ,alcohol1 in dangerous quantities1 demands vomiting with warm water4 ,when one is violently sick from excessive use of tobacco1 vomiting is a relief1 if it arise spontaneously4 ,after that1 or in case it does not occur1 the juice of a lemon and perfect rest1 in a horizontal position on the back1 will relieve the nausea and faintness1 generally soothing the foolish and overwrought patient into a sleep4 ,opium demands a quick emetic4 ,the best is a heaping table-spoonful of powdered mustard1 in a tumblerful of warm water2 or powdered alum in half-ounce doses and strong coffee alternately in warm water4 ,give acid drinks after vomiting4 ,if vomiting is not elicited thus1 a stomach-pump is demanded4 ,dash cold water on the head1 apply friction1 and use all means to keep the person awake and in motion4 ,strychnia demands also quick emetics4 ,the stomach should be emptied always after taking any of these antidotes1 by a warm-water emetic4 ,in case of bleeding at the lungs1 or stomach1 or throat1 give a tea-spoonful of dry salt1 and repeat it often4 ,for bleeding at the nose1 put ice or pour cold water on the back of the neck1 keeping the head elevated4 ,if a person be struck with lightning1 throw pailfuls of cold water on the head and body1 and apply mustard poultices on the stomach1 with friction of the whole body and inflation of the lungs1 as in the case of drowning4 ,the same mode is to be used when persons are stupefied by fumes of coal or bad air4 ,in thunder-storms1 shut the doors and windows4 ,the safest part of a room is its centre2 and when there is a feather-bed in the apartment1 that will be found the most secure resting-place4 ,a lightning-rod1 if it be well pointed1 and run deep into the earth1 is a certain protection to a circle around it whose diameter equals the height of the rod above the highest chimney4 ,but it protects no farther than this extent4 ,in case of fire1 wrap about you a blanket1 a shawl1 a piece of carpet1 or any other woolen cloth1 to serve as protection4 ,never read in bed1 lest you fall asleep1 and the bed be set on fire4 ,if your clothes get on fire1 never run1 but lie down1 and roll about till you can reach a bed or carpet to wrap yourself in1 and thus put out the fire4 ,keep young children in woolen dresses1 to save them from the risk of fire4 ,,chapter ,,xxv4 ,,on ,,the ,,right ,,use ,,of ,,time ,,and ,,property4 ,it is probable that there is no one direction in which conscientious persons suffer so much doubt and perplexity as on the right apportionment of time and property4 ,clear views of duty on this subject can be gained only by reference to certain facts and principles of mind in connection with certain facts revealed by ,jesus ,christ4 ,it is a fact that whenever men notice any method which will best secure any end aimed at1 they call it right4 ,and so the word right1 as men ordinarily use the term1 signifies the method or rule for securing an end designed4 ,it is also a fact that all rational minds are so made as intuitively to feel or perceive that the end for which all things are made is1 not to produce enjoyment or happiness of any sort or degree1 but to produce the best good for all concerned both as to quality and amount4 ,in proof of this1 we find that when any plan or action is proposed1 and it is shown that on one alternative the best good of both the individual and society is secured1 all rational minds decide that it is wise and right1 and that the opposite alternative is foolish and wrong4 ,there are endless diversities of opinion as to what is for the best good of individuals and society2 but all agree that whatever is for the best good of all concerned is right4 ,we therefore assume that it is an intuitive principle or belief in all rational minds1 that happiness-making on the best and largest scale is the end or purpose for which all things are made4 ,we also find ourselves placed in a system of physical1 intellectual1 and social laws1 by obedience to which happiness is gained1 and that by disobedience to them happiness is destroyed4 ,at the same time1 the controlling principle of every mind is to gain happiness and escape pain or loss of happiness4 ,this being so1 we may assume that to gain the end for which we are made1 or1 in other words1 to act right1 we must obey these laws4 ,again1 we find every rational mind so made that it may be controlled by some leading desire of ruling purpose to which all other desires and purposes are subordinate1 and that it is the nature of this ruling purpose which constitutes moral character4 ,by moral character is meant that which results from our own choice instead of that which consists in qualities and propensities created by ,god4 ,this ruling purpose that controls the mind sometimes1 by a figure of speech is called the heart1 which literally is the organ that controls the body4 ,again1 we find that in all ages and nations there are some men whose ruling purpose and chief desire is to do right1 and that these persons are called the righteous or the virtuous men4 ,again1 we find that all decisions as to what is best and right are regulated by the dangers involved4 ,if one course1 with equal advantages1 is free from danger1 and the opposite involves danger1 all men decide the former to be the right one4 ,thus1 all questions of duty as to any course of action are regulated by the dangers which threaten ourselves or society4 ,as an illustration of this fact1 when the life of our nation was imperiled1 privations1 risks1 and even death1 were sometimes a duty1 when in times of peace and prosperity such sacrifices would not be right but highly sinful4 ,the general principle thus illustrated is1 that the standard of right and wrong in all practical affairs is regulated by the amount of danger to be met in alternate courses1 one of which must be chosen4 ,and thus it appears that every question of rectitude and duty is modified by circumstances2 so that what would be a sin in one case would be a solemn duty in another4 ,again1 we find that the character of a righteous man is dependent on experience and instruction4 ,for a child is born in utter ignorance of ,god's laws1 and of his obligation to obey them2 and it is only by the slow and gradual process of experience and training that he gains this knowledge4 ,still more is he dependent on educators for motives to excite to obedience4 ,the great want of humanity is right instruction as to the laws by which the best good of all is secured1 and powerful motives to induce obedience to these laws4 ,we are now prepared to notice the connection of these principles and facts with the facts revealed by ,jesus ,christ4 ,the great and central fact thus made known is1 that this life is only the beginning of an eternal existence1 involving liability to dreadful dangers after death1 and that1 in estimating what is right and wise in character and conduct1 we are to take into account these dangers1 as regulating all questions of duty to ourselves and to our fellow-men4 ,of the nature of these dangers1 we are informed that those who become righteous in this life will secure perpetuity of that character1 and thus perfect and endless happiness2 but that some will so fail that they never will attain this character1 either in this life or the life to come1 and so will forever reap the consequences of perpetuate and voluntary selfishness and sin4 ,still more momentous is the fact1 that the number who are to be saved depends upon the self-denying labors of ,christ's followers1 and that so dreadful are the hazards of the life to come1 that all consideration of earthly enjoyment should be made subordinate to the great end of escape for ourselves and for our fellow-men1 whom we are to love and care for as we do for ourselves4 ,these facts and principles enable us clearly to comprehend the great law of rectitude and happiness given by ,god through ,moses1 and then more clearly explained and illustrated by ,jesus ,christ4 ,all men are conscious of that instinctive love which we share in common with the brutes4 ,this consists in pleasurable emotions in view of certain persons or things which afford us pleasure1 attended by a desire to please those who cause such enjoyment to ourselves1 or to those we love4 ,thus the mother1 whether human or brute1 feels instinctive love to her offspring2 and thus all men feel this instinctive love to those who confer pleasure on themselves4 ,but ,jesus ,christ expressly discriminates1 and explains that the great law of love 7which1 he says1 it is the chief end of 8the law and the prophets0 to inculcate7 is the voluntary love which consists in choosing to do right--that is1 to make happiness on the best and largest scale4 ,for the law is1 8,thou shalt love the ,lord thy ,god with all thy heart1 and thy neighbor as thyself40 ,now self-love consists not in pleasurable emotions in our own agreeable qualities1 but in an instinctive1 an all-controlling desire to make self happy4 ,this is the principle of mind which gives its true meaning to the great law of love1 which in this aspect reads thus3 ,thou shalt choose1 for the chief end or controlling purpose1 to make happiness on the greatest scale by obeying ,god's laws1 and as the way to make him and all his creatures happy in the highest degree4 ,and for this end you are to regard and treat the happiness of all in your reach as equal in value to your own4 ,this exposition of the great law of love is verified repeatedly in the ,new ,testament3 8,this is the love of ,god1 that ye keep his commandments40 8,he that hath my commandments and keepeth them1 he it is that loveth me40 8,if a man love me1 he will keep my words20--8he that loveth me not1 keepeth not my sayings40 8,that the world may know that ,i love the ,father1 as the ,father gave me commandment1 even so ,i do40 ,we now are prepared to appreciate the new and most wonderful revelation ever made to the human race1 and one which the wisest heathen philosophers never even conjectured4 ,jesus ,christ first revealed to mankind that our ,creator is a loving ,father to the whole human race2 and that such is the eternal nature of things1 that our highest possible happiness and escape from endless evil can be accomplished only by self-denying sacrifice and suffering1 to save ourselves and others2 and that our heavenly ,father himself so loves us as to encounter such suffering to save us4 ,for whatever views men form as to the divinity of ,jesus ,christ1 or how his sufferings avail to save from danger in the life to come1 all will concede that he teaches that ,god is represented as having made such a painful sacrifice as a father suffers in seeing a dear and lovely and only son subjected to long years of humiliation1 of painful toils1 and to a disgraceful and torturing death4 ,and whatever opinions men form as to the nature and duration of future retributions1 it is clear that ,jesus ,christ teaches that so great are our dangers1 that every consideration of earthly enjoyment should be subordinate1 and that our first interest and aim should be to secure escape to ourselves and our fellow-men4 ,and here we should notice that most comforting doctrine revealed by ,jesus ,christ1 and that is1 that our eternal welfare does not depend on our judging correctly as to what is for the best good of all concerned1 both for this life and the life to come4 ,on the contrary1 we are assured that it is having our heart1 or chief desire1 set to do right by obeying all ,god's laws as fast as we learn what they are4 8,sin is the transgression of law10 and all men have sinned1 and will continue to sin1 sometimes from ignorance1 sometimes from the force of temptation swaying from the prevailing desire and controlling purpose4 ,and so the righteous men of olden times1 though they committed heinous sins1 were 8men after ,god's own heart10 because their 8heart0 was set to obey him in all things4 ,and thus their failures were pardoned1 and their eternal safety secured4 ,the same comforting assurance lessens the anxieties of those whose chief aim and desire is to obey ,jesus ,christ under the new obligations imposed by him4 ,for the 8faith0 which saves our fellow-men both before and after ,christ1 is not the mere intellectual conviction2 for the 8devils thus believe and tremble40 ,it is rather that faith which includes intellectual belief in his teachings1 and the voluntary conformity of purpose and action to that belief4 ,so the 8repentance0 required is not mere sorrow for wrong-doing1 but it consists in such sorrow as includes 8ceasing to do evil1 and learning to do well40 ,we now have the general principle which should regulate all expenditures both of time and property4 ,and whenever any number of persons consistently and practically adopt this principle1 they will become 8a peculiar people40 ,the principle is this3 ,the use of property and the use of time must be so regulated as to accomplish all in our power1 to save as many as possible from ignorance of ,god's laws1 and from disobedience to them4 ,it must1 in many cases1 be difficult to decide as to the most successful way by which our time and property will avail to this end4 ,but that this should be the first and chief object in all our plans1 must be conceded by all who accept ,jesus ,christ as the only authorized teacher of truth and duty4 ,he is the only man who has died and returned from the invisible world to tell us of our prospects there1 and his authority is established by the highest evidence of which we can conceive4 ,he is the only being authorized by ,god fully to explain his laws1 both as to our highest happiness while on earth and our future eternal welfare4 8,there is no other name 7or person7 given under ,heaven0 to do this but ,jesus ,christ4 ,having thus gained the main general principle1 we may notice some rules to guide us as to the right apportionment of time and property4 ,in employing our time1 we are to make suitable allowance for sleep1 for preparing and taking food1 for securing the means of a livelihood1 for intellectual improvement1 for exercise and amusement1 for social enjoyments1 and for benevolent and religious duties4 ,and it is the right apportionment of time to these various duties which constitutes its true economy4 ,in deciding respecting the rectitude of our pursuits1 we are bound to aim at the most practical good as the ultimate object4 ,with every duty of this life our benevolent ,creator has connected some species of enjoyment1 to draw us to perform it4 ,thus the palate is gratified by performing the duty of nourishing our bodies2 the principle of curiosity is gratified in pursuing useful knowledge2 the desire of approbation is gratified when we perform general social duties2 and every other duty has an alluring enjoyment connected with it4 ,but the great mistake of mankind has consisted in seeking the pleasures connected with these duties as the sole aim1 without reference to the main end that should be held in view1 and to which the enjoyment should be made subservient4 ,thus1 men gratify the palate without reference to the question whether the body is properly nourished2 and follow after knowledge without inquiring whether it ministers to good or evil2 and seek amusements without reference to the great end to which they should minister4 ,in gratifying the implanted desires of our nature1 we are bound so to restrain ourselves1 by reason and conscience1 as always to seek the main objects of existence--the highest good of ourselves and others2 and never to sacrifice this for the mere gratification of our desires4 ,we are to gratify appetite just so far as is consistent with health and usefulness1 and the desire for knowledge just so far as will enable us to do most good by our influence and efforts1 and no further4 ,we are to seek social intercourse to that extent which will best promote domestic enjoyment and kindly feelings among neighbors and friends2 and we are to pursue exercise and amusement only so far as will best sustain the vigor of body and mind4 ,the laws of the ,supreme ,ruler1 when he became the civil as well as the religious ,head of the ,jewish theocracy1 furnish an example which it would be well for all attentively to consider when forming plans for the apportionment of time and property4 ,to properly estimate this example1 it must be borne in mind that the main object of ,god was to set an example of the temporal rewards that follow obedience to the laws of the ,creator1 and at the same time to prepare religious teachers to extend the more enlarged views and duties resulting from the dangers of the future life revealed by ,jesus ,christ4 ,before ,christ came1 the ,jews were not required to go forth to other nations as teachers of religion1 nor were the ,jewish nation led to obedience by motives of a life to come4 ,to them ,god was revealed both as a ,father and a civil ruler1 and obedience to laws relating solely to this life was all that was required4 ,so low were they in the scale of civilization and mental development1 that a system which confined them to one spot as an agricultural people1 and prevented their growing very rich or having extensive commerce with other nations1 was indispensable to prevent their relapsing into the low idolatries and vices of the nations around them1 while temporal rewards and penalties were more effective than those of a life to come4 ,such faith in ,god1 his laws1 and those temporal rewards and penalties as secured habitual obedience1 were all that was required4 ,the proportion of time and property which every ,jew was required to devote to intellectual1 benevolent1 and religious purposes1 was as follows3 ,in regard to property1 they were required to give one-tenth of all their yearly income to support the ,levites1 the priests1 and the religious service4 ,next1 they were required to give the first-fruits of all their corn1 wine1 oil1 and fruits1 and the first-born of all their cattle1 for the ,lord's treasury1 to be employed for the priests1 the widow1 the fatherless1 and the stranger4 ,the first-born1 also1 of their children1 were the ,lord's1 and were to be redeemed by a specified sum paid into the sacred treasury4 ,besides this1 they were required to bring a free-will offering to ,god every time they went up to the three great yearly festivals4 ,in addition to this1 regular yearly sacrifices of cattle and fowls were required of each family1 and occasional sacrifices for certain sins or ceremonial impurities4 ,in reaping their fields1 they were required to leave the corners unreaped for the poor2 not to glean their fields1 olive-yards1 or vineyards2 and if a sheaf was left by mistake1 they were not to return for it but leave it for the poor4 ,one-twelfth of the people were set apart1 having no landed property1 to be priests and teachers2 and the other tribes were required to support them liberally4 ,in regard to the time taken from secular pursuits for the support of education and religion1 an equally liberal amount was demanded4 ,in the first place1 one-seventh part of their time was taken for the weekly ,sabbath1 when no kind of work was to be done4 ,then the whole nation were required to meet at the appointed place three times a year1 which1 including their journeys and stay there1 occupied about eight weeks1 or another seventh part of their time4 ,then the ,sabbatical year1 when no agricultural labor was to be done1 took another seventh of their time from their regular pursuits1 as they were an agricultural people4 ,this was the amount of time and property demanded by ,god1 simply to sustain education1 religion1 and morality within the bounds of one nation4 ,it was promised to this nation1 and fulfilled by constant miraculous interpositions1 that in this life obedience to ,god's laws should secure health1 peace1 prosperity1 and long life2 while for disobedience was threatened war1 pestilence1 famine1 and all temporal evils4 ,these promises were constantly verified2 and in the day of ,solomon1 when this nation was most obedient1 the whole world was moved with wonder at its wealth and prosperity4 ,but up to this time1 no attempt was made by ,god to enlarge the obligations and motives by revelations as to the future life4 ,but 8when the fullness of time had come10 and the race of man was prepared to receive higher responsibilities1 ,jesus ,christ came and 8brought life and immortality to light0 with a clearness never before revealed1 and new and heavy responsibilities consequent on the dangers of the life to come4 ,at the same time was revealed the fatherhood of ,god1 not to the ,jews alone1 but to the whole human race1 and the consequent brotherhood of man2 and these revelations in many respects changed the whole standard of duty and obligation4 ,christ came as 8,god manifest in the flesh10 to set an example of self-sacrificing love1 in rescuing the whole family of man from the dangers of the unseen world1 and also to teach and train his disciples through all time to follow his example4 ,and those who conform the most consistently to his teachings and example will aim at a standard of labor and self-denial far beyond that demanded of the ,jews4 ,it is not always that men understand the economy of ,providence in that unequal distribution of property which1 even under the most perfect form of government1 will always exist4 ,many1 looking at the present state of things1 imagine that the rich1 if they acted in strict conformity to the law of benevolence1 would share all their property with their suffering fellow-men4 ,but such do not take into account the inspired declaration that 8a man's life consisteth not in the abundance of the things which he possesseth20 or1 in other words1 life is made valuable not by great possessions1 but by such a character as prepares a man to enjoy what he holds4 ,god perceives that human character can be most improved by that kind of discipline which exists when there is something valuable to be gained by industrious efforts4 ,this stimulus to industry could never exist in a community where all are just alike1 as it does in a state of society where every man sees possessed by others enjoyments which he desires1 and may secure by effort and industry4 ,so1 in a community where all are alike as to property1 there would be no chance to gain that noblest of all attainments1 a habit of self-denying benevolence which toils for the good of others1 and takes from one's own store to increase the enjoyments of another4 ,instead1 then1 of the stagnation1 both of industry and of benevolence1 which would follow the universal and equable distribution of property1 some men1 by superior advantages of birth1 or intellect1 or patronage1 come into possession of a great amount of capital4 ,with these means they are enabled1 by study1 reading1 and travel1 to secure expansion of mind1 and just views of the relative advantages of moral1 intellectual1 and physical enjoyments4 ,at the same time1 ,christianity imposes obligations corresponding with the increase of advantages and means4 ,the rich are not at liberty to spend their treasures chiefly for themselves4 ,their wealth is given by ,god1 to be employed for the best good of mankind2 and their intellectual advantages are designed1 primarily1 to enable them to judge correctly in employing their means most wisely for the general good4 ,now suppose a man of wealth inherits ten thousand acres of real estate2 it is not his duty to divide it among his poor neighbors and tenants4 ,if he took this course1 it is probable that most of them would spend all in thriftless waste and indolence1 or in mere physical enjoyments4 ,instead1 then1 of thus putting his capital out of his hands1 he is bound to retain and so to employ it as to raise his family and his neighbors to such a state of virtue and intelligence that they can secure far more1 by their own efforts and industry1 than he1 by dividing his capital1 could bestow upon them4 ,in this view of the subject1 it is manifest that the unequal distribution of property is no evil4 ,the great difficulty is1 that so large a portion of those who hold much capital1 instead of using their various advantages for the greatest good of those around them1 employ them chiefly for selfish indulgences--thus inflicting as much mischief on themselves as results to others from their culpable neglect4 ,a great portion of the rich seem to be acting on the principle that the more ,god bestows on them the less are they under obligation to practice any self-denial in fulfilling his benevolent plan of raising our race to intelligence and virtue1 and thus to eternal happiness after death4 ,but there are cheering examples of the contrary spirit and prejudice1 some of which will be here recorded1 to influence and encourage others4 ,a lady of great wealth1 high position1 and elegant culture1 in one of our large cities1 hired and furnished a house adjacent to her own1 and1 securing the aid of another benevolent and cultivated woman1 took twelve orphan girls of different ages1 and educated them under their joint care4 ,not only time and money were given1 but love and labor1 just as if these were their own children2 and as fast as one was provided for1 another was taken4 ,in another city1 a young lady1 with property of her own1 hired a house1 and made it a home for homeless and unprotected women1 who paid board when they could earn it1 and found a refuge when out of employment4 ,in another city1 the wife of one of its richest merchants took two young girls from the certain road to ruin among the vicious poor4 ,she boarded them with a respectable farmer1 and sent them to school2 and every week went out1 not only to supervise them1 but to aid in training them to habits of neatness1 industry1 and obedience1 just as if they were her own children4 ,next she hired a large house near the most degraded part of the city1 furnished it neatly1 and with all suitable conveniences to work1 and then rented to those among the most degraded whom she could bring to conform to a few simple rules of decency1 industry1 and benevolence--one of these rules being that they should pay her the rent every ,saturday night4 ,to this motley gathering she became chief counselor and friend1 quieted their brawls1 taught them to aid each other in trouble or sickness1 and strove to introduce among them that law of patient love and kindness illustrated by her own example4 ,the young girls in this tenement she assembled every ,saturday at her own house1 taught them to sing1 heard them recite their ,sunday-school lessons1 to be sure these were properly learned2 taught them to make and mend their own clothing1 trimmed their bonnets1 and took charge of their ,sunday dress1 that it might always be in order4 ,of course1 such benevolence drew a stream of ignorance and misery to her door2 and so successful was her labor1 that she hired a second house1 and managed it on the same plan4 ,one hot day in ,august a friend found her combing the head of a poor1 ungainly1 foreign girl4 ,she had persuaded a friend to take her from compassion1 and she was returned because her head was in such a state4 ,finding no one else to do it1 the lady herself bravely met the difficulty1 and persevered in this daily ministry till the evil was remedied1 and the poor girl thus secured a comfortable home and wages4 ,a young lady of wealth and position1 with great musical culture and taste1 found among the poor two young girls with fine voices and great musical talent4 ,gaining her parents' consent1 the young lady took one of them home1 trained her in music1 and saw that her school education was secured2 so that1 when expensive masters and instruments were needed1 the girl herself earned the money required1 as a governess in a family of wealthy friends4 ,then she aided the sister2 and1 as the result1 one of them is married happily to a man of great wealth1 and the other is receiving a large income as a popular musical artist4 ,another young girl1 educated as a fine musician by her wealthy parents1 at the age of sixteen was afflicted with weak eyes and a heart complaint4 ,she strove to solace herself by benevolent ministries4 ,by teaching music to children of wealthy friends1 she earned the means to relieve and instruct the suffering1 ignorant1 and poor4 ,these examples may suffice to show that1 even among the most wealthy1 abundant modes of self-denying benevolence may be found where there is a heart to seek them4 ,there is no direction in which a true ,christian economy of time and money is more conspicuous than in the style of living adopted in the family state4 ,those who build stately mansions1 and lay out extensive grounds1 and multiply the elegancies of life1 to be enjoyed by themselves and a select few1 8have their reward0 in the enjoyments that end in this life4 ,but those who1 with equal means1 adopt a style that enables them largely to devote time and wealth to the eternal welfare of their fellow-men1 are laying up never-failing treasures in heaven1 in the everlasting virtue1 gratitude1 and happiness of those they have thus saved and blessed4 ,by taking ,christ as the example1 by communion with him1 and by daily striving to imitate his character and conduct1 we may form such a temper of mind that 8doing good0 on that highest scale revealed by our ,lord will become the chief and highest source of enjoyment4 ,and this heavenly principle will grow stronger and stronger1 until self-denial loses the more painful part of its character2 and then1 to save men from sin1 and guide them to eternal happiness1 will be so delightful and absorbing a pursuit1 that all exertions regarded as the means to this end will be like the joyous efforts of men when they strive for a prize or a crown with the full hope of success4 ,in this view of the subject1 efforts and self-denial for the good of others are to be regarded not merely as duties enjoined for the benefit of others1 but as the moral training indispensable to the formation of that character on which depends our own happiness4 ,this view exhibits the full meaning of the ,saviour's declaration1 8,how hardly shall they that have riches enter into the kingdom of ,god60 ,he had before taught that the kingdom of heaven consisted not in such enjoyments as the worldly seek1 but in the temper of self-denying benevolence like his own2 and as the rich have far greater temptations to indolent self-indulgence1 they are far less likely to acquire this temper than those who1 by limited means1 are inured to some degree of self-denial4 ,but on this point one important distinction needs to be made2 and that is1 between the self-denial which has no other aim than mere self-mortification1 and that which is exercised to secure greater good to ourselves and others4 ,the first is the foundation of monasticism1 penances1 and all other forms of asceticism2 the latter only is that which ,christianity requires4 ,a second consideration1 which may give definiteness to this subject1 is1 that aiming at a perfect character for ourselves and for others involves not the extermination of any principles of our nature1 but rather the regulating of them1 according to the rules of reason and religion2 so that the lower propensities shall always be kept subordinate to nobler principles4 ,thus we are not to aim at destroying our appetites1 or at needlessly denying them1 but rather so to regulate them that they shall best secure the objects for which they were implanted4 ,we are not to annihilate the love of praise and admiration1 but so to control it that the favor of ,god shall be regarded more than the estimation of men4 ,we are not to extirpate the principle of curiosity1 which leads us to acquire knowledge1 but so to direct it that all our acquisitions shall be useful1 and not frivolous or injurious4 ,and thus with all the principles of the mind4 ,god has implanted no desires in our constitution which are evil and pernicious4 ,on the contrary1 all our constitutional propensities1 either of mind or body1 he designed we should gratify1 whenever no evils would thence result either to ourselves or others4 ,such passions as envy1 selfish ambition1 contemptuous pride1 revenge1 and hatred1 are to be exterminated2 for they are either excesses or excrescences1 not created by ,god1 but rather the result of our own neglect to form habits of benevolence and self-control4 ,a third consideration is that1 though the means for sustaining life and health are to be regarded as necessaries1 without which no other duties can be performed1 yet a very large portion of the time spent by most persons in easy circumstances for food1 raiment1 and dwellings1 is for mere superfluities2 which are right when they do not involve the sacrifice of higher interests1 and wrong when they do4 ,life and health can be sustained in the humblest dwellings1 with the plainest dress and the simplest food2 and after taking from our means what is necessary for life and health1 the remainder is to be so divided that the larger portion shall be given to supply the moral and intellectual wants of ourselves and others4 ,there are many so dependent on parents or husbands1 as to suffer perplexity as to their own duty on this account4 ,in reference to these difficulties1 the first remark is1 that we are never under obligations to do what is entirely out of our power2 so that those persons who can not regulate their expenses or their charities are under no sort of obligation to do so4 ,the second remark is1 that1 when a rule of duty is discovered1 if we can not fully attain to it1 we are bound to aim at it1 and to fulfill it just so far as we can4 ,we have no right to throw it aside because we shall find some difficult cases when we come to apply it4 ,the third remark is1 that no person can tell how much can be done till a faithful trial has been made4 ,if a woman has never kept any accounts1 nor attempted to regulate her expenditures by the right rule1 nor used her influence with those that control her plans1 to secure this object1 she has no right to say how much she can or can not do till after a fair trial has been made4 ,is it objected1 ,how can we decide between superfluities and necessities8 ,it is replied1 that we are not required to judge exactly in all cases4 ,our duty is to use the means in our power to assist us in forming a correct judgment2 to seek the ,divine aid in freeing our minds from indolence and selfishness2 and then to judge as well as we can in our endeavors rightly to apportion and regulate our expenses4 ,many persons seem to feel that they are bound to do better than they know how4 ,but ,god is not so hard a master2 and after we have used all proper means to learn the right way1 if we then follow it according to our ability1 we do wrong to feel misgivings1 or to blame ourselves1 if results come out differently from what seems desirable4 ,the results of our actions alone can never prove us deserving of blame4 ,for men are often so placed that1 owing to lack of intellect or means1 it is impossible for them to decide correctly4 ,to use all the means of knowledge within our reach1 to seek ,divine guidance by prayer1 and then to judge with a candid and conscientious spirit1 is all that ,god requires2 and when we have done this1 and the event seems to come out so as to seem unfortunate1 we should never wish that we had decided otherwise2 for this would be the same as wishing that we had not followed the dictates of judgment and conscience4 ,as this is a world designed for discipline and trial1 what seem untoward events are never to be construed as indications of the obliquity of our past decisions4 ,in making an examination on this subject1 it is sometimes the case that a woman will count among the necessaries of life all the various modes of adorning the person or house practiced in the circle in which she moves2 and after enumerating the many duties which demand attention1 counting these as a part1 she will come to the conclusion that she has no time1 and but little money1 to devote to personal improvement or to benevolent enterprises4 ,this surely is not in agreement with the requirements of the ,saviour1 who calls on us to seek for others as well as ourselves1 first of all1 8the kingdom of ,god and his righteousness40 ,in order to act in accordance with the rule here presented1 it is true that many would be obliged to give up the idea of conforming to the notions and customs of those with whom they associate1 and compelled to adopt the maxim1 8,be not conformed to this world40 ,in many cases it would involve an entire change in the style of living4 ,and the writer has the happiness of knowing more cases than one where persons who have come to similar views on this subject have given up large and expensive establishments1 that they might keep a pure conscience1 and regulate their charities more according to the requirements of ,christianity4 ,in deciding what particular objects shall receive our benefactions1 there are also general principles to guide us4 ,the first is that presented by our ,saviour1 when1 after urging the great law of benevolence1 he was asked1 8,and who is my neighbor80 ,his reply1 in the parable of 8the ,good ,samaritan10 teaches us that any human being whose wants are brought to our knowledge is our neighbor4 ,the wounded man in that parable was not only a stranger1 but he belonged to a foreign nation1 peculiarly hated2 and he had no claim1 except that his wants were brought to the knowledge of the wayfaring man4 ,from this we learn that the destitute of all nations become our neighbors as soon as their wants are brought to our knowledge4 ,another general principle is this3 that those who are most in need must be relieved in preference to those who are less destitute4 ,on this principle it is that we think the followers of ,christ should give more to supply those who are suffering for want of the bread of eternal life1 than for those who are deprived of physical enjoyments4 ,and another reason for this preference is the fact that many who give in charity have made such imperfect advances in civilization and ,christianity1 that the intellectual and moral wants of our race make but a feeble impression on the mind4 ,relate a pitiful tale of a family reduced to live for weeks on potatoes only1 and many a mind would awake to deep sympathy1 and stretch forth the hand of charity4 ,but describe cases where the immortal mind is pining in stupidity and ignorance1 or racked with the fever of baleful passions1 and how small the number so elevated in sentiment and so enlarged in their views as to appreciate and sympathize in these far greater misfortunes6 ,the intellectual and moral wants of our fellow-men1 therefore1 should claim the first place in ,christian attention1 both because they are most important1 and because they are most neglected2 while it should not be forgotten1 in giving personal attention to the wants of the poor1 that the relief of immediate physical distress is often the easiest way of touching the moral sensibilities of the destitute4 ,another consideration to be borne in mind is1 that in this country there is much less real need of charity in supplying physical necessities than is generally supposed by those who have not learned the more excellent way4 ,this land is so abundant in supplies1 and labor is in such demand1 that every healthy person can earn a comfortable support2 and if all the poor were instantly made virtuous1 it is probable that there would be few physical wants which could not readily be supplied by the immediate friends of each sufferer4 ,the sick1 the aged1 and the orphan would be the only objects of charity4 ,in this view of the case1 the primary effort in relieving the poor should be to furnish them the means of earning their own support1 and to supply them with those moral influences which are most effectual in securing virtue and industry4 ,another point to be attended to is the importance of maintaining a system of associated charities4 ,there is no point in which the economy of charity has more improved1 than in the present mode of combining many small contributions for sustaining enlarged and systematic plans of charity4 ,if all the half-dollars which are now contributed to aid in organized systems of charity were returned to the donors1 to be applied by the agency and discretion of each1 thousands and thousands of the treasures now employed to promote the moral and intellectual wants of mankind would become entirely useless4 ,in a democracy like ours1 where few are very rich and the majority are in comfortable circumstances1 this collecting and dispensing of drops and rills is the mode by which1 in imitation of nature1 the dews and showers are to distill on parched and desert lands4 ,and every person1 while earning a pittance to unite with many more1 may be cheered with the consciousness of sustaining a grand system of operations which must have the most decided influence in raising all mankind to that perfect state of society which ,christianity is designed to accomplish4 ,another consideration relates to the indiscriminate bestowal of charity4 ,persons who have taken pains to inform themselves1 and who devote their whole time to dispensing charities1 unite in declaring that this is one of the most fruitful sources of indolence1 vice1 and poverty4 ,from several of these the writer has learned that1 by their own personal investigations1 they have ascertained that there are large establishments of idle and wicked persons in most of our cities1 who associate together to support themselves by every species of imposition4 ,they hire large houses1 and live in constant rioting on the means thus obtained4 ,among them are women who have or who hire the use of infant children2 others1 who are blind1 or maimed1 or deformed1 or who can adroitly feign such infirmities2 and by these means of exciting pity1 and by artful tales of woe1 they collect alms1 both in city and country1 to spend in all manner of gross and guilty indulgences4 ,meantime many persons1 finding themselves often duped by impostors1 refuse to give at all2 and thus many benefactions are withdrawn1 which a wise economy in charity would have secured4 ,for this and other reasons1 it is wise and merciful to adopt the general rule1 never to give alms till we have had some opportunity of knowing how they will be spent4 ,there are exceptions to this1 as to every general rule1 which a person of discretion can determine4 ,but the practice so common among benevolent persons of giving at least a trifle to all who ask1 lest perchance they may turn away some who are really sufferers1 is one which causes more sin and misery than it cures4 ,the writer has never known any system for dispensing charity more successful than the one by which a town or city is divided into districts1 and each district is committed to the care of two ladies1 whose duty it is to call on each family and leave a book for a child1 or do some other deed of neighborly kindness1 and make that the occasion for entering into conversation and learning the situation of all residents in the district4 ,by this method the ignorant1 the vicious1 and the poor are discovered1 and their physical1 intellectual1 and moral wants are investigated4 ,in some places where the writer has known this mode pursued1 each person retained the same district year after year2 so that every poor family in the place was under the watch and care of some intelligent and benevolent lady1 who used all her influence to secure a proper education for the children1 to furnish them with suitable reading1 to encourage habits of industry and economy1 and to secure regular attendance on public religious instruction4 ,thus the rich and the poor were brought in contact in a way advantageous to both parties2 and if such a system could be universally adopted1 more would be done for the prevention of poverty and vice than all the wealth of the nation could avail for their relief4 ,but this plan can not be successfully carried out in this manner1 unless there is a large proportion of intelligent1 benevolent1 and self-denying persons who unite in a systematic plan4 ,but there is one species of 8charity0 which needs especial consideration4 ,it is that spirit of kindly love which induces us to refrain from judging of the means and the relative charities of other persons4 ,there have been such indistinct notions1 and so many different standards of duty on this subject1 that it is rare for two persons to think exactly alike in regard to the rule of duty4 ,each person is bound to inquire and judge for himself as to his own duty or deficiencies2 but as both the resources and the amount of the actual charities of others are beyond our ken1 it is as indecorous as it is uncharitable to sit in judgment on their decisions4 ,,chapter ,,xxvi4 ,,the ,,care ,,of ,,infants4 ,the topic of this chapter may well be prefaced by an extract from ,herbert ,spencer on the treatment of offspring4 ,he first supposes that some future philosophic speculator1 examining the course of education of the present period1 should find nothing relating to the training of children1 and that his natural inference would be that our schools were all for monastic orders1 who have no charge of infancy and childhood4 ,he then remarks1 8,is it not an astonishing fact that1 though on the treatment of offspring depend their lives or deaths and their moral welfare or ruin1 yet that so little instruction on the treatment of offspring is ever given to those who will hereafter be parents8 ,is it not monstrous that the fate of a new generation should be left to the chances of unreasoning custom1 or impulse1 or fancy1 joined with the suggestions of ignorant nurses and the prejudiced counsel of grandmothers8 8,if a merchant should commence business without any knowledge of arithmetic or book-keeping1 we should exclaim at his folly1 and look for disastrous consequences4 ,or if1 without studying anatomy1 a man set up as a surgeon1 we should wonder at his audacity1 and pity his patients4 ,but that parents should commence the difficult work of rearing children without giving earnest attention to the principles1 physical1 moral1 or intellectual1 which ought to guide them1 excites neither surprise at the actors nor pity for the victims4 8,to tens of thousands that are killed add hundreds of thousands that survive with feeble constitutions1 and millions not so strong as they should be2 and you will have some idea of the curse inflicted on their offspring by parents ignorant of the laws of life4 ,do but consider for a moment that the regimen to which children are subject is hourly telling upon them to their life-long injury or benefit1 and that there are twenty ways of going wrong to one way of going right1 and you will get some idea of the enormous mischief that is almost everywhere inflicted by the thoughtless1 hap-hazard system in common use4 8,when sons and daughters grow up sickly and feeble1 parents commonly regard the event as a visitation of ,providence4 ,they assume that these evils come without cause1 or that the cause is supernatural4 ,nothing of the kind4 ,in some cases causes are inherited1 but in most cases foolish management is the cause4 ,very generally parents themselves are responsible for this pain1 this debility1 this depression1 this misery4 ,they have undertaken to control the lives of their offspring1 and with cruel carelessness have neglected to learn those vital processes which they are daily affecting by their commands and prohibitions4 ,in utter ignorance of the simplest physiological laws1 they have been1 year by year1 undermining the constitutions of their children1 and so have inflicted disease and premature death1 not only on them but also on their descendants4 8,equally great are the ignorance and consequent injury1 when we turn from the physical to the moral training4 ,consider the young1 untaught mother and her nursery legislation4 ,a short time ago she was at school1 where her memory was crammed with words and names and dates1 and her reflective faculties scarcely in the slightest degree exercised--where not one idea was given her respecting the methods of dealing with the opening mind of childhood1 and where her discipline did not in the least fit her for thinking out methods of her own4 ,the intervening years have been spent in practicing music1 fancy-work1 novel-reading1 and party-going1 no thought having been given to the grave responsibilities of maternity1 and scarcely any of that solid intellectual culture obtained which would fit her for such responsibilities2 and now see her with an unfolding human character committed to her charge1 see her profoundly ignorant of the phenomena with which she has to deal1 undertaking to do that which can be done but imperfectly even with the aid of the profoundest knowledge60 ,in view of such considerations1 every young lady ought to learn how to take proper care of an infant2 for1 even if she is never to become the responsible guardian of a nursery1 she will often be in situations where she can render benevolent aid to others in this most fatiguing and anxious duty4 ,the writer has known instances in which young ladies1 who had been trained by their mothers properly to perform this duty1 were in some cases the means of saving the lives of infants1 and in others1 of relieving sick mothers from intolerable care and anguish by their benevolent aid4 ,on this point ,dr4 ,combe remarks3 8,all women are not destined1 in the course of nature1 to become mothers2 but how very small is the number of those who are unconnected1 by family ties1 friendship1 or sympathy1 with the children of others6 ,how very few are there who1 at some time or other of their lives1 would not find their usefulness and happiness increased1 by the possession of a kind of knowledge intimately allied to their best feelings and affections6 ,and how important is it to the mother herself1 that her efforts should be seconded by intelligent instead of ignorant assistants60 ,in order to be prepared for such benevolent ministries1 every young lady should improve the opportunity1 whenever it is afforded her1 for learning how to wash1 dress1 and tend a young infant2 and whenever she meets with such a work as ,dr4 ,combe's1 on the management of infants1 she ought to read it1 and remember its contents4 ,the directions that follow have been taken from standard medical writers1 or have been examined and approved by the highest class of physicians1 and also by judicious and experienced mothers4 ,says ,dr4 ,combe3 8,nearly one half of the deaths occurring during the first two years of existence are ascribable to mismanagement1 and to errors in diet4 ,at birth1 the stomach is feeble1 and as yet unaccustomed to food2 its cravings are consequently easily satisfied1 and frequently renewed40 8,at that early age1 there ought to be no fixed time for giving nourishment4 ,the stomach can not be thus satisfied40 8,the active call of the infant is a sign1 which needs never be mistaken40 8,but care must be taken to determine between the crying of pain or uneasiness1 and the call for food2 and the practice of giving an infant food to stop its cries is often the means of increasing its sufferings4 ,after a child has satisfied its hunger1 from two to four hours1 according to the age1 should intervene before another supply is given4 8,at birth1 the stomach and bowels1 never having been used1 contain a quantity of mucous secretion1 which requires to be removed4 ,to effect this1 ,nature has rendered the first portions of the mother's milk purposely watery and laxative4 ,nurses1 however1 distrusting ,nature1 often hasten to administer some active purgative2 and the consequence often is1 irritation in the stomach and bowels1 not easily subdued40 ,it is only where the child is deprived of its mother's milk1 as the first food1 that some gentle laxative should be given4 8,it is a common mistake to suppose that because a woman is nursing1 she ought to live very fully1 and to add an allowance of wine1 porter1 or other fermented liquor1 to her usual diet4 ,the only result of this plan is1 to cause an unnatural fullness in the system1 which places the nurse on the brink of disease1 and retards rather than increases the food of the infant4 ,more will be gained by the observance of the ordinary laws of health than by any foolish deviation1 founded on ignorance40 ,there is no point on which medical men so emphatically lift the voice of warning as in reference to administering medicines to infants4 ,it is so difficult to discover what is the matter with an infant1 its frame is so delicate and so susceptible1 and slight causes have such a powerful influence1 that it requires the utmost skill and judgment to ascertain what would be proper medicines1 and the proper quantity to be given4 ,says ,dr1 ,combe3 8,that there are cases in which active means must be promptly used to save the child1 is perfectly true4 ,but it is not less certain that these are cases of which no mother or nurse ought to attempt the treatment4 ,as a general rule1 where the child is well managed1 medicine of any kind is very rarely required2 and if disease were more generally regarded in its true light1 not as something thrust into the system1 which requires to be expelled by force1 but as an aberration from a natural mode of action1 produced by some external cause1 we should be in less haste to attack it by medicine1 and more watchful in its prevention4 ,accordingly1 where a constant demand for medicine exists in a nursery1 the mother may rest assured that there is something essentially wrong in the treatment of her children4 8,much havoc is made among infants by the abuse of medicines1 which procure momentary relief but end by producing incurable disease2 and it has often excited my astonishment to see how recklessly remedies of this kind are had recourse to1 on the most trifling occasions1 by mothers and nurses1 who would be horrified if they knew the nature of the power they are wielding1 and the extent of injury they are inflicting40 ,instead1 then1 of depending on medicine for the preservation of the health and life of an infant1 the following precautions and preventives should be adopted3 8,take particular care of the food of an infant4 ,if it is nourished by the mother1 her own diet should be simple1 nourishing1 and temperate4 ,if the child be brought up #8by hand1' the milk of a new milch-cow1 mixed with one-third water1 and sweetened a little with white sugar1 should be the only food given1 until the teeth come4 ,this is more suitable than any preparations of flour or arrow-root1 the nourishment of which is too highly concentrated4 ,never give a child bread1 cake1 or meat1 before the teeth appear4 ,if the food appear to distress the child after eating1 first ascertain if the milk be really from a new milch-cow1 as it may otherwise be too old4 ,learn1 also1 whether the cow lives on proper food4 ,cows that are fed on still-slops1 as is often the case in cities1 furnish milk which is very unhealthful40 ,be sure and keep a good supply of pure and fresh air in the nursery4 ,on this point ,dr4 ,bell remarks1 respecting rooms constructed without fire-places and without doors or windows to let in pure air from without1 8,the sufferings of children of feeble constitutions are increased beyond measure by such lodgings as these4 ,an action1 brought by the commonwealth1 ought to lie against those persons who build houses for sale or rent1 in which rooms are so constructed as not to allow of free ventilation2 and a writ of lunacy taken out against those who1 with the common-sense experience which all have on this head1 should spend any portion of their time1 still more1 should sleep1 in rooms thus nearly air-tight40 ,after it is a month or two old1 take an infant out to walk1 or ride1 in a little wagon1 every fair and warm day2 but be very careful that its feet1 and every part of its body1 are kept warm2 and be sure that its eyes are well protected from the light4 ,weak eyes1 and sometimes blindness1 are caused by neglecting this precaution4 ,keep the head of an infant cool1 never allowing too warm bonnets1 nor permitting it to sink into soft pillows when asleep4 ,keeping an infant's head too warm very much increases nervous irritability1 and this is the reason why medical men forbid the use of caps for infants4 ,but the head of an infant should1 especially while sleeping1 be protected from draughts of air1 and from getting cold4 ,be very careful of the skin of an infant1 as nothing tends so effectually to prevent disease4 ,for this end1 it should be washed all over every morning1 and then gentle friction should be applied with the hand1 to the back1 stomach1 bowels1 and limbs4 ,the head should be thoroughly washed every day1 and then brushed with a soft hair-brush1 or combed with a fine comb4 ,if1 by neglect1 dirt accumulates under the hair1 apply with the finger the yelk of an egg1 and then the fine comb will remove it all without any trouble4 ,dress the infant so that it will be always warm1 but not so as to cause perspiration4 ,be sure and keep its feet always warm2 and for this often warm them at a fire1 and use long dresses4 ,keep the neck and arms covered4 ,for this purpose1 wrappers1 open in front1 made high in the neck1 with long sleeves1 to put on over the frock1 are now very fashionable4 ,it is better for both mother and child1 that it should not sleep on the mother's arm at night1 unless the weather be extremely cold4 ,this practice keeps the child too warm1 and leads it to seek food too frequently4 ,a child should ordinarily take nourishment but once or twice in the night4 ,a crib beside the mother1 with plenty of warm and light covering1 is best for the child2 but the mother must be sure that it is always kept warm4 ,never cover a child's head so that it will inhale the air of its own lungs4 ,in very warm weather1 especially in cities1 great pains should be taken to find fresh and cool air by rides and sailing4 ,walks in a public square in the cool of the morning1 and frequent excursions in ferry or steamboats1 would often save a long bill for medical attendance4 ,in hot nights1 the windows should be kept open1 and the infant laid on a mattress1 or on folded blankets4 ,a bit of straw matting1 laid over a feather-bed and covered with the under sheet1 makes a very cool bed for an infant4 ,cool bathing1 in hot weather1 is very useful2 but the water should be very little cooler than the skin of the child4 ,when the constitution is delicate1 the water should be slightly warmed4 ,simply sponging the body freely in a tub1 answers the same purpose as a regular bath4 ,in very warm weather this should be done two or three times a day1 always waiting two or three hours after food has been given4 8,when the stomach is peculiarly irritable1 7from teething17 it is of paramount necessity to withhold all the nostrums which have been so falsely lauded as #8sovereign cures for cholera infantum4' ,the true restoratives for a child threatened with disease are cool air1 cool bathing1 and cool drinks of simple water1 in addition to proper food1 at stated intervals40 ,in many cases1 change of air from sea to mountain1 or the reverse1 has an immediate healthful influence and is superior to every other treatment4 ,do not take the advice of mothers who tell of this1 that1 and the other thing1 which have proved excellent remedies in their experience4 ,children have different constitutions1 and there are multitudes of different causes for their sickness2 and what might cure one child1 might kill another which appeared to have the same complaint4 ,a mother should go on the general rule of giving an infant very little medicine1 and then only by the direction of a discreet and experienced physician4 ,and there are cases when1 according to the views of the most distinguished and competent practitioners1 physicians themselves are much too free in using medicines1 instead of adopting preventive measures4 ,do not allow a child to form such habits that it will not be quiet unless tended and amused4 ,a healthy child should be accustomed to lie or sit in its cradle much of the time2 but it should occasionally be taken up and tossed1 or carried about for exercise and amusement4 ,an infant should be encouraged to creep1 as an exercise very strengthening and useful4 ,if the mother fears the soiling of its nice dresses1 she can keep a long slip or apron which will entirely cover the dress1 and can be removed when the child is taken in the arms4 ,a child should not be allowed1 when quite young1 to bear its weight on its feet very long at a time1 as this tends to weaken and distort the limbs4 ,many mothers1 with a little painstaking1 succeed in putting their infants into their cradle while awake1 at regular hours for sleep2 and induce regularity in other habits1 which saves much trouble4 ,during this training process a child may cry1 at first1 a great deal2 but1 for a healthy child1 this use of the lungs does no harm1 and tends rather to strengthen than to injure them1 unless it becomes exceedingly violent4 ,a child who is trained to lie or sit and amuse itself1 is happier than one who is carried and tended a great deal1 and thus rendered restless and uneasy when not so indulged4 ,the most critical period in the life of an infant is that of dentition or teething1 especially at the early stages4 ,an adult has thirty-two teeth1 but young children have only twenty1 which gradually loosen and are followed by the permanent teeth4 ,when the child has ten teeth on each jaw1 all that are added are the permanent set1 which should be carefully preserved2 this caution is needful1 as sometimes decay in the first double teeth of the second set are supposed to be of the transient set1 and are so neglected1 or are removed instead of being preserved by plugging4 ,when the first teeth rise so as to press against the gums1 there is always more or less inflammation1 causing nervous fretfulness1 and the impulse to put every thing into the mouth4 ,usually there is disturbed sleep1 a slight fever1 and greater flow of saliva2 this is often relieved by letting the child have ice to bite1 tied in a rag4 ,sometimes the disorder of the mouth extends to the whole system4 ,in difficult teething1 one symptom is the jerking back of the head when taking the breath1 as if in pain1 owing to the extreme soreness of the gums4 ,this is1 in extreme cases1 attended with increased saliva and a gummy secretion in the corners of the eyes1 itching of the nose1 redness of cheeks1 rash1 convulsive twitching of lips and the muscles generally1 fever1 constipation1 and sometimes by a diarrhea1 which last is favorable if slight2 difficulty of breathing1 dilation of the pupils of the eyes1 restless motion and moaning2 and finally1 if not relieved1 convulsions and death4 ,the most effective relief is gained by lancing the gums4 ,every woman1 and especially every mother1 should know the time and order in which the infant teeth come1 and1 when any of the above symptoms appear1 should examine the mouth1 and if a gum is swollen and inflamed1 should either have a physician lance it1 or if this can not be done1 should perform the operation herself4 ,a sharp pen-knife and steady hand1 making an incision to touch the rising tooth1 will cause no more pain than a simple scratch of the gum1 and usually will give speedy relief4 ,the temporary teeth should not be removed until the new ones appear1 as it injures the jaw and coming teeth2 but as soon as a new tooth is seen pressing upward1 the temporary tooth should be removed1 or the new tooth will come out of its proper place4 ,if there is not room where the new tooth appears1 the next temporary tooth must be taken out4 ,great mischief has been done by removing the first teeth before the second appear1 thus making a contraction of the jaw4 ,most trouble with the teeth of young children comes from neglect to use the brush to remove the tartar that accumulates near the gum1 causing disease and decay4 ,this disease is sometimes called scurvy1 and is shown by an accumulation around the teeth and by inflamed gums that bleed easily4 ,removal of the tartar by a dentist and cleaning the teeth after every meal with a brush will usually cure this evil1 which causes loosening of the teeth and a bad breath4 ,much injury is often done to teeth by using improper tooth-powder4 ,the tooth-brush should be used after every meal1 and floss silk pressed between the teeth to remove food lodged there4 ,this method will usually save the teeth from decay till old age1 and there is no need of tooth-powder4 ,when an infant seems ill during the period of dentition1 the following directions from an experienced physician may be of service4 ,it is now an accepted principle of the medical world that fevers are to be reduced by cold applications2 but an infant demands careful and judicious treatment in this direction2 some have extremely sensitive nerves1 and cold is painful4 ,for such1 tepid sponging should be used near a fire1 and the coldness increased gradually4 ,the sensations of the child should be the guide4 ,usually1 but not always1 children that are healthy will learn by degrees to prefer cold water1 and then it may safely be used4 ,when an infant becomes feverish1 wrapping its body in a towel wrung out in tepid or cold water1 and then keeping it warm in a woolen blanket1 is a very safe and soothing remedy4 ,in case of constipation1 this preparation of food is useful3 ,one table-spoonful of unbolted flour wet with cold water4 ,add one pint of hot water1 and boil twenty minutes4 ,add1 when taken up1 one pint of milk4 ,if the stomach seems delicate and irritable1 strain out the bran1 but in most cases retain it4 ,where the mother's milk fails1 and good cow's milk can not be insured1 there are preparations of ,oat-meal and barley-meal that are next best4 ,these may be used when the mother's milk is injured by ill health4 ,a trial must be made to see which is best4 ,make a thin gruel1 and add half a tea-spoonful of condensed milk1 or four great spoonfuls of milk to a coffee-cup of the gruel for a young infant1 and a full one for an older child4 ,in case of diarrhea1 walk with the child in arms a great deal in the open air1 and give it rice-water to drink4 ,the warmth and vital influences of the nurse are very important1 and make this mode of exercise both more soothing and more efficacious1 especially in the open air1 the infant being warmly clad4 ,in case of feverishness from teething or from any other cause1 wrap the infant in a towel wrung out in tepid water1 and then wrap it in a woolen blanket4 ,the water may be cooler according as the child is older and stronger4 ,the evaporation of the water draws off the heat1 while the moisture soothes the nerves1 and usually the child will fall into a quiet sleep4 ,as soon as it becomes restless1 change the wet towel and proceed as before4 ,the leading physicians of ,europe and of this country1 in all cases of fevers1 use cool water to reduce them1 by this and other modes of application4 ,this method is more soothing than any other1 and is as effective for adults as for infants4 ,some of the most distinguished physicians of ,new ,york who have examined this chapter give their full approval of the advice given4 ,if there is still distrust as to this mode of using water to reduce fevers1 it will be advantageous to read an address on the use of cold applications in fevers1 delivered by ,dr4 ,william ,neftel1 before the ,new ,york ,academy of ,medicine1 published in the ,new ,york ,medical ,record for ,november1 #ahfh2 this can be obtained by inclosing twenty cents to the editor1 with the post-office address of the applicant4 ,,chapter ,,xxvii4 ,,the ,,management ,,of ,,young ,,children4 ,in regard to the physical education of children1 ,dr4 ,clark1 ,physician in ,ordinary to the ,queen of ,england1 expresses views on one point in which most physicians would coincide4 ,he says3 8,there is no greater error in the management of children than that of giving them animal diet very early4 ,by persevering in the use of an over-stimulating diet1 the digestive organs become irritated1 and the various secretions immediately connected with digestion1 and necessary to it1 are diminished1 especially the biliary secretion4 ,children so fed become very liable to attacks of fever and inflammation1 affecting particularly the mucous membranes2 and measles and other diseases incident to childhood are generally severe in their attacks40 ,the result of the treatment of the inmates of the ,orphan ,asylum at ,albany is one which all who have the care of young children should deeply ponder4 ,during the first six years of the existence of this institution1 its average number of children was eighty4 ,for the first three years1 their diet was meat once a day1 bread of fine flour1 rice1 ,indian puddings1 vegetables1 fruit1 and milk4 ,considerable attention was given to clothing1 fresh air1 and exercise2 and they were bathed once in three weeks4 ,during these three years1 from four to six children1 and sometimes more1 were continually on the sick-list2 one or two assistant nurses were necessary2 a physician was called two or three times a week2 and during this time there were between thirty and forty deaths4 ,at the end of this period1 the management was changed in these respects3 daily ablutions of the whole body were practiced2 bread of unbolted flour was substituted for that of fine wheat2 and all animal food was banished4 ,more attention1 also1 was paid to clothing1 bedding1 fresh air1 and exercise4 ,the result was1 that the nursery was vacated2 the nurse and physician were no longer needed2 and for two years not a single case of sickness or death occurred4 ,the third year1 also1 there were no deaths1 except those of two idiots and one other child1 all of whom were new inmates1 who had not been subjected to this treatment4 ,the teachers of the children also testified there was a manifest increase of intellectual vigor and activity1 while there was much less irritability of temper4 ,let parents1 nurses1 and teachers reflect on the above statement1 and bear in mind that stupidity of intellect1 and irritability of temper1 as well as ill health1 are often caused by the mismanagement of the nursery in regard to the physical training of children4 ,there is probably no practice more deleterious than that of allowing children to eat at short intervals through the day4 ,as the stomach is thus kept constantly at work1 with no time for repose1 its functions are deranged1 and a weak or disordered stomach is the frequent result4 ,children should be required to keep cakes1 nuts1 and other good things1 which should be sparingly given1 till just before a meal1 and then they will form a part of their regular supply4 ,this is better than to wait till after their hunger is satisfied by food1 when they will eat the niceties merely to gratify the palate1 and thus overload the stomach and interrupt digestion4 ,in regard to the intellectual training of young children1 some modification in the common practice is necessary1 with reference to their physical well-being4 ,more care is needful in providing well-ventilated school-rooms1 and in securing more time for sports in the open air during school hours4 ,it is very important to most mothers that their young children should be removed from their care during certain school hours2 and it is very useful for quite young children to be subjected to the discipline of a school1 and to intercourse with other children of their own age4 ,and1 with a suitable teacher1 it is no matter how early children are sent to school1 provided their health is not endangered by impure air1 too much confinement1 and too great mental stimulus1 which is the chief danger of the present age4 ,in regard to the formation of the moral character1 it has been too much the case that the discipline of the nursery has consisted of disconnected efforts to make children either do1 or refrain from doing1 certain particular acts4 ,do this1 and be rewarded2 do that1 and be punished2 is the ordinary routine of family government4 ,but children can be very early taught that their happiness1 both now and hereafter1 depends on the formation of habits of submission1 self-denial1 and benevolence4 ,and all the discipline of the nursery can be conducted by parents1 not only with this general aim in their own minds1 but also with the same object daily set before the minds of the children4 ,whenever their wishes are crossed1 or their wills subdued1 they can be taught that all this is done1 not merely to please the parent1 or to secure some good to themselves or to others2 but as a part of that merciful training which is designed to form such a character1 and such habits1 that they can hereafter find their chief happiness in giving up their will to ,god1 and in living to do good to others1 instead of living merely to please themselves4 ,it can be pointed out to them1 that they must always submit their will to the will of ,god1 or else be continually miserable4 ,it can be shown how1 in the nursery1 and in the school1 and through all future days1 a child must practice the giving up of his will and wishes1 when they interfere with the rights and comfort of others2 and how important it is early to learn to do this1 so that it will1 by habit1 become easy and agreeable4 ,it can be shown how children who are indulged in all their wishes1 and who are never accustomed to any self-denial1 always find it hard to refrain from what injures themselves and others4 ,it can be shown1 also1 how important it is for every person to form such habits of benevolence toward others that self-denial in doing good will become easy4 ,parents have learned1 by experience1 that children can be constrained by authority and penalties to exercise self-denial1 for their own good1 till a habit is formed which makes the duty comparatively easy4 ,for example1 well-trained children can be accustomed to deny themselves tempting articles of food which are injurious1 until the practice ceases to be painful and difficult2 whereas an indulged child would be thrown into fits of anger or discontent when its wishes were crossed by restraints of this kind4 ,but it has not been so readily discerned that the same method is needful in order to form a habit of self-denial in doing good to others4 ,it has been supposed that while children must be forced1 by authority1 to be self-denying and prudent in regard to their own happiness1 it may properly be left to their own discretion whether they will practice any self-denial in doing good to others4 ,but the more difficult a duty is1 the greater is the need of parental authority in forming a habit which will make that duty easy4 ,in order to secure this1 some parents turn their earliest efforts to this object4 ,they require the young child always to offer to others a part of every thing which it receives2 always to comply with all reasonable requests of others for service2 and often to practice little acts of self-denial1 in order to secure some enjoyment for others4 ,if one child receives a present of some nicety1 he is required to share it with all his brothers and sisters4 ,if one asks his brother to help him in some study or sport1 and is met with a denial1 the parent requires the unwilling child to act benevolently1 and give up some of his time to increase his brother's enjoyment4 ,of course1 in such an effort as this discretion must be used as to the frequency and extent of the exercise of authority1 to induce a habit of benevolence4 ,but where parents deliberately aim at such an object1 and wisely conduct their instructions and discipline to secure it1 very much will be accomplished4 ,in regard to forming habits of obedience1 there have been two extremes1 both of which need to be shunned4 ,one is1 a stern and unsympathizing maintenance of parental authority1 demanding perfect and constant obedience1 without any attempt to convince a child of the propriety and benevolence of the requisitions1 and without any manifestation of sympathy and tenderness for the pain and difficulties which are to be met4 ,under such discipline1 children grow up to fear their parents1 rather than to love and trust them2 while some of the most valuable principles of character are chilled1 or forever blasted4 ,in shunning this danger1 other parents pass to the opposite extreme4 ,they put themselves too much on the footing of equals with their children1 as if little were due to superiority of relation1 age1 and experience4 ,nothing is exacted1 without the implied concession that the child is to be a judge of the propriety of the requisition2 and reason and persuasion are employed1 where simple command and obedience would be far better4 ,this system produces a most pernicious influence4 ,children soon perceive the position thus allowed them1 and take every advantage of it4 ,they soon learn to dispute parental requirements1 acquire habits of forwardness and conceit1 assume disrespectful manners and address1 maintain their views with pertinacity1 and yield to authority with ill-humor and resentment1 as if their rights were infringed upon4 ,the medium course is for the parent to take the attitude of a superior in age1 knowledge1 and relation1 who has a perfect right to control every action of the child1 and that1 too1 without giving any reason for the requisitions4 8,obey because your parent commands10 is always a proper and sufficient reason3 though not always the best to give4 ,but care should be taken to convince the child that the parent is conducting a course of discipline designed to make him happy2 and in forming habits of implicit obedience1 self-denial1 and benevolence1 the child should have the reasons for most requisitions kindly stated2 never1 however1 on the demand of it from the child1 as a right1 but as an act of kindness from the parent4 ,it is impossible to govern children properly1 especially those of strong and sensitive feelings1 without a constant effort to appreciate the value which they attach to their enjoyments and pursuits4 ,a lady of great strength of mind and sensibility once told the writer that one of the most acute periods of suffering in her whole life was occasioned by the burning up of some milkweed-silk by her mother4 ,the child had found1 for the first time1 some of this shining and beautiful substance2 was filled with delight at her discovery2 was arranging it in parcels2 planning its future use1 and her pleasure in showing it to her companions--when her mother1 finding it strewed over the carpet1 hastily swept it into the fire1 and that1 too1 with so indifferent an air1 that the child fled away1 almost distracted with grief and disappointment4 ,the mother little realized the pain she had inflicted1 but the child felt the unkindness so severely that for several days her mother was an object almost of aversion4 ,while1 therefore1 the parent needs to carry on a steady course1 which will oblige the child always to give up its will1 whenever its own good or the greater claims of others require it1 this should be constantly connected with the expression of a tender sympathy for the trials and disappointments thus inflicted4 ,those1 again1 who will join with children and help them in their sports1 will learn by this mode to understand the feelings and interests of childhood2 while1 at the same time1 they secure a degree of confidence and affection which can not be gained so easily in any other way4 ,and it is to be regretted that parents so often relinquish this most powerful mode of influence to domestics and playmates1 who often use it in the most pernicious manner4 ,in joining in such sports1 older persons should never yield entirely the attitude of superiors1 or allow disrespectful manners or address4 ,and respectful deportment is never more cheerfully accorded1 than in seasons when young hearts are pleased and made grateful by having their tastes and enjoyments so efficiently promoted4 ,next to the want of all government1 the two most fruitful sources of evil to children are1 unsteadiness in government and over-government4 ,most of the cases in which the children of sensible and conscientious parents turn out badly1 result from one or the other of these causes4 ,in cases of unsteady government1 either one parent is very strict1 severe1 and unbending1 and the other excessively indulgent1 or else the parents are sometimes very strict and decided1 and at other times allow disobedience to go unpunished4 ,in such cases1 children1 never knowing exactly when they can escape with impunity1 are constantly tempted to make the trial4 ,the bad effects of this can be better appreciated by reference to one important principle of the mind4 ,it is found to be universally true that1 when any object of desire is put entirely beyond the reach of hope or expectation1 the mind very soon ceases to long for it1 and turns to other objects of pursuit4 ,but so long as the mind is hoping for some good1 and making efforts to obtain it1 any opposition excites irritable feelings4 ,let the object be put entirely beyond all hope1 and this irritation soon ceases4 ,in consequence of this principle1 those children who are under the care of persons of steady and decided government know that1 whenever a thing is forbidden or denied1 it is out of the reach of hope2 the desire1 therefore1 soon ceases1 and they turn to other objects4 ,but the children of undecided1 or of over-indulgent parents1 never enjoy this preserving aid4 ,when a thing is denied1 they never know but either coaxing may win it1 or disobedience secure it without any penalty1 and so they are kept in that state of hope and anxiety which produces irritation and tempts to insubordination4 ,the children of very indulgent parents1 and of those who are undecided and unsteady in government1 are very apt to become fretful1 irritable1 and fractious4 ,another class of persons1 in shunning this evil1 go to the other extreme1 and are very strict and pertinacious in regard to every requisition4 ,with them1 fault-finding and penalties abound1 until the children are either hardened into indifference of feeling and obtuseness of conscience1 or else become excessively irritable or misanthropic4 ,it demands great wisdom1 patience1 and self-control1 to escape these two extremes4 ,in aiming at this1 there are parents who have found the following maxims of very great value3 ,first3 ,avoid1 as much as possible1 the multiplication of rules and absolute commands4 ,instead of this1 take the attitude of advisers4 8,my child1 this is improper1 ,i wish you would remember not to do it40 ,this mode of address answers for all the little acts of heedlessness1 awkwardness1 or ill-manners so frequently occurring with children4 ,there are cases when direct and distinct commands are needful1 and in such cases a penalty for disobedience should be as steady and sure as the laws of nature4 ,a barrel in the nursery1 with a seat in it for the child1 serves for a gentle and yet very effective solitary imprisonment1 and is a most salutary penalty4 ,where such steadiness and certainty of penalty attend disobedience1 children no more think of disobeying than they do of putting their fingers into a burning candle4 ,the next maxim is1 ,govern by rewards more than by penalties4 ,such faults as willful disobedience1 lying1 dishonesty1 and indecent or profane language1 should be punished with severe penalties1 after a child has been fully instructed in the evil of such practices4 ,but all the constantly recurring faults of the nursery1 such as ill-humor1 quarreling1 carelessness1 and ill-manners1 may1 in a great many cases1 be regulated by gentle and kind remonstrances1 and by the offer of some reward for persevering efforts to form a good habit4 ,it is very injurious and degrading to any mind to be kept under the constant fear of penalties4 ,love and hope are the principles that should be mainly relied on in forming the habits of childhood4 ,another maxim1 and perhaps the most difficult1 is1 ,do not govern by the aid of severe and angry tones4 ,a single example will be given to illustrate this maxim4 ,a child is disposed to talk and amuse itself at table4 ,the mother requests it to be silent1 except when needing to ask for food1 or when spoken to by its older friends4 ,it constantly forgets4 ,the mother1 instead of rebuking in an impatient tone1 says1 8,my child1 you must remember not to talk4 ,i will remind you of it four times more1 and after that1 whenever you forget1 you must leave the table and wait till we are done40 ,if the mother is steady in her government1 it is not probable that she will have to apply this slight penalty more than once or twice4 ,this method is far more effectual than the use of sharp and severe tones1 to secure attention and recollection1 and often answers the purpose as well as offering some reward4 ,the writer has been in some families where the most efficient and steady government has been sustained without the use of a cross or angry tone2 and in others1 where a far less efficient discipline was kept up1 by frequent severe rebukes and angry remonstrances4 ,in the first case1 the children followed the example set them1 and seldom used severe tones to each other2 in the latter1 the method employed by the parents was imitated by the children1 and cross words and angry tones resounded from morning till night in every portion of the household4 ,another important maxim is1 ,try to keep children in a happy state of mind4 ,every one knows1 by experience1 that it is easier to do right and submit to rule when cheerful and happy1 than when irritated4 ,this is peculiarly true of children2 and a wise mother1 when she finds her child fretful and impatient1 and thus constantly doing wrong1 will often remedy the whole difficulty by telling some amusing story1 or by getting the child engaged in some amusing sport4 ,this strongly shows the importance of learning to govern children without the employment of angry tones1 which always produce irritation4 ,children of active1 heedless temperament1 or those who are odd1 awkward1 or unsuitable in their remarks and deportment1 are often essentially injured by a want of patience and self-control in those who govern them4 ,such children often possess a morbid sensibility which they strive to conceal1 or a desire of love and approbation1 which preys like a famine on the soul4 ,and yet they become objects of ridicule and rebuke to almost every member of the family1 until their sensibilities are tortured into obtuseness or misanthropy4 ,such children1 above all others1 need tenderness and sympathy4 ,a thousand instances of mistake or forgetfulness should be passed over in silence1 while opportunities for commendation and encouragement should be diligently sought4 ,in regard to the formation of habits of self-denial in childhood1 it is astonishing to see how parents who are very sensible often seem to regard this matter4 ,instead of inuring their children to this duty in early life1 so that by habit it may be made easy in after-days1 they seem to be studiously seeking to cut them off from every chance to secure such a preparation4 ,every wish of the child is studiously gratified2 and1 where a necessity exists of crossing its wishes1 some compensating pleasure is offered in return4 ,such parents often maintain that nothing shall be put on their table which their children may not join them in eating4 ,but where1 so easily and surely as at the daily meal1 can that habit of self-denial be formed which is so needful in governing the appetites1 and which children must acquire1 or be ruined8 ,the food which is proper for grown persons is often unsuitable for children2 and this is a sufficient reason for accustoming them to see others partake of delicacies which they must not share4 ,requiring children to wait till others are helped1 and to refrain from conversation at table1 except when addressed by their elders1 is another mode of forming habits of self-denial and self-control4 ,requiring them to help others first1 and to offer the best to others1 has a similar influence4 ,in forming the moral habits of children1 it is wise to take into account the peculiar temptations to which they are to be exposed4 ,the people of this nation are eminently a trafficking people2 and the present standard of honesty1 as to trade and debts1 is very low1 and every year seems sinking still lower4 ,it is1 therefore1 pre-eminently important that children should be trained to strict honesty1 both in word and deed4 ,it is not merely teaching children to avoid absolute lying1 which is needed3 all kinds of deceit should be guarded against1 and all kinds of little dishonest practices be strenuously opposed4 ,a child should be brought up with the determined principle never to run in debt1 but to be content to live in a humbler way1 in order to secure that true independence which should be the noblest distinction of an ,american citizen4 ,quite as important in family and school training is enforcing the law that protects character1 which is more precious than gold1 while the most cruel sufferings result from want of honor and care in this respect4 ,especially is the enforcement of this law important at this period1 when there are such constant and destructive examples of its violation both by the press and by general practice4 ,this law of benevolence and rectitude is this3 every person who has established a fair character in any direction should have it upheld by all1 as a protection against unproved rumors that impeach this character4 ,such rumors should always be met with the question1 ,is it proved by proper evidence8 ,if it is not1 then it is a slander1 and whoever aids to circulate it should be treated as an abettor of slander4 ,to illustrate this1 take a not uncommon case3 ,a lady1 who for thirty years held the highest character for purity1 propriety1 and good principles1 was accused by a man of high position of following him with repeated solicitations for marriage4 ,he offered no proof but his assertion1 which was nullified by her denial4 ,in this case1 the man should have been treated as a slanderer1 and those who aided in circulating his story as abettors of slander4 ,every woman is especially interested in sustaining this law1 for it is a dreadful mortification and disgrace to a delicate and refined woman to have certain questions even connected with her name4 ,not less so is it to a clergyman of keen sensibilities4 ,and it is an insult to ask a person thus abused to furnish denials and defense4 ,established character should protect both the person thus maligned and also their nearest friends from hearing1 much less from noticing1 such mean and disgraceful assaults4 ,there is no more important duty devolving upon an educator than the cultivation of habits of modesty and propriety in young children4 ,all indecorous words or deportment should be carefully restrained1 and delicacy and reserve studiously cherished4 ,it is a common notion1 that it is important to secure these virtues to one sex more than to the other2 and1 by a strange inconsistency1 the sex most exposed to danger is the one selected as least needing care4 ,yet a wise mother will be especially careful that her sons are trained to modesty and purity of mind4 ,the rule which should guide on this subject is this3 ,whenever health1 life1 or duty demand it1 all connected with such topics and duties should be spoken of and done without embarrassment or restraint2 but in no other circumstances4 ,thus in the ,bible1 instruction on the dangers and duties connected with our bodily organization are set forth in plain and simple language1 to be read in public worship and in private by all4 ,so1 in medical1 surgical1 and nursing duties1 the same freedom is demanded1 and disapproval or opposition are deemed false modesty and foolish fastidiousness4 ,but where there are no such demands for health and safety1 then conversation1 poetry1 pictures1 jokes1 and coarse allusions are vulgar1 indecent1 and sinful4 ,few mothers are sufficiently aware of the dreadful penalties which often result from indulged impurity of thought4 ,if children1 in future life1 can be preserved from licentious associates1 it is supposed that their safety is secured4 ,but the records of our insane retreats1 and the pages of medical writers1 teach that even in solitude1 and without being aware of the sin or the danger1 children may inflict evils on themselves which not unfrequently terminate in disease1 delirium1 and death4 ,there is no necessity for explanations on this point any further than this1 that certain parts of the body are not to be touched except for purposes of cleanliness1 and that the most dreadful suffering comes from disobeying these commands4 ,so in regard to practices and sins of which a young child will sometimes inquire1 the wise parent will say1 that this is what children can not understand1 and about which they must not talk or ask questions4 ,and they should be told that it is always a bad sign when children talk on matters which parents call vulgar and indecent1 and that the company of such children should be avoided4 ,disclosing details of wrong-doing to young and curious children1 often leads to the very evils feared4 ,but parents and teachers1 in this age of danger1 should be well informed and watchful2 for it is not unfrequently the case that servants and school-mates will teach young children practices which exhaust the nervous system1 and bring on paralysis1 mania1 and death4 ,but there are social dangers during and after childhood which demand from mothers and teachers such instructions as are rarely given2 and yet1 for the want of it1 the most dreadful vices and sufferings ensue4 ,the evils and dangers here indicated can never be understood or appreciated till mothers and teachers gain that knowledge of the construction of the body1 and the dangers connected with duties of the family state1 which is now confined almost entirely to the medical profession1 while physicians1 by false customs and false modesty on the part of women1 are constrained to a reticence which is dangerous and often fatal4 ,the difficulty can be wisely met1 not by public lectures or by pulpit ministries4 ,it is in the privacy of the nursery and the school-room that well-instructed mothers and teachers must train the young to meet these dangers1 by all needful knowledge and habits of intelligent self-control4 ,,chapter ,,xxviii4 ,,family ,,religious ,,training4 ,there are few women who have charge of servants or of children1 in the family and school1 who do not suffer anxiety and perplexity1 and sometimes remorse1 in attempts to perform their duty as chief ministers of religion in the family state4 ,the following suggestions may aid in diminishing these difficulties3 ,the main foundation of these troubles is the endless diversities of instruction as to what is right in character and conduct1 and especially as to what is taught in the ,bible on these points4 ,for there are few practical questions on which persons of equal intelligence and moral worth are not in antagonism as to what is the right2 and all the ,christian sects are in equal controversy as to what are the teachings of the ,bible4 ,and yet every housekeeper1 every mother1 and every teacher1 practically1 must decide these questions for herself and her dependants1 when1 in the kitchen1 nursery1 and school-room she teaches what actions and feelings are right or wrong1 or when she decides to what religious denomination she1 and those she can influence1 shall belong4 ,there is one consoling consideration in view of these conflicting opinions1 and that is1 that nothing tends more directly to cultivate both the intellect and moral feelings1 than the study1 reflection1 and discussion resulting from this trying dilemma4 ,for1 were every human being infallibly directed by a superior mind as to every step and every decision1 it would greatly diminish mental effort1 and the moral discipline of life4 ,all would remain as mere children1 guided and upheld at every step4 ,instead of this1 the whole moral and intellectual world is kept vigorous1 earnest1 and bright by conflict and discussion1 while many moral virtues are cultivated by this turmoil4 ,the difficulties thus encountered may be much reduced by gaining clear ideas as to what it is which constitutes voluntary action right4 ,to settle this more clearly1 we introduce again a portion of ,chapter ,,xxv41 with additional considerations4 ,the definition of right1 in its widest use1 is 8any rule or method which will best accomplish any plan or design40 ,it is a fact1 also1 that there is a created intuitive belief in all rational minds that happiness-making on the largest scale possible is the end or purpose for which all things are made4 ,this is proved by the fact that whenever men perceive that a given course will secure the most and the best good for both the individual and for society1 all decide that it is right4 ,the main difficulty is in discovering what is the best for all concerned4 ,there are two ways in which mankind learn this4 ,the first is1 by the trial of experience4 ,man learns 8to know good and evil0 by good lost or gained1 and evil suffered4 ,this experimenting has been going on in all ages1 each generation gaining by the experience of the past4 ,the other mode is1 by revelations from ,god made in human language1 and to be interpreted by the common rules of the language employed4 ,but one distinction is very important1 and that is1 the two relations in which an action is to be judged as right1 viz41 first1 with reference to the action as best for all concerned1 and next in reference to the motive or intention of the actor4 ,for it is best and right that every mind should choose what it believes to be right2 and thus it often happens that the same action is right as to motive or intention1 and wrong as to actual result4 ,so1 also1 an action may be right in tendency and result1 while it is wrong as to motive4 ,there is often much confusion from not recognizing this distinction4 ,there are many cases where experience will not avail in deciding what is best for all1 especially in reference to our prospects after death1 and our relations and duties toward our ,creator4 ,for all this we are dependent on revelations made in human language1 to be interpreted by the rules of language4 ,and as almost all words have more than one literal meaning1 and are also used sometimes in a literal1 and sometimes in a figurative sense1 the chief labor in gaining ,god's teaching is in applying rightly the laws of language4 ,one difficulty in this attempt is the fact that the true interpretation of language depends greatly on the habits of thought1 the prejudices of education1 and the influence of excited feelings and wishes4 ,so strong are these influences in the common affairs of life1 that it has been a maxim of courts that a man is not qualified to testify where his own interests are concerned4 ,and in all daily affairs1 men always make allowances for deviation from a true judgment in what greatly interests the feelings4 ,this accounts for the fact that such a variety of interpretations are put on the plain and natural meaning of the ,bible1 when such a meaning controverts favorite opinions or interferes with important plans or hopes4 ,it is not because it is difficult to interpret the ,bible correctly by the proper use of those rules men employ in daily life2 it is because men's feelings1 prejudices1 and wishes interfere4 ,no less is it the case that the bias of feeling constantly sways the judgment of men in deciding what is right and best1 where experience and reason are the chief guides4 ,another embarrassment in gaining the true teachings of the ,bible is the fact that the doctrines of churches and creeds have consisted extensively of philosophical theories to explain the how and the why of the facts made known by revelation2 and men have been educated to believe that these theories should be accepted as authoritative1 the same as the revealed facts1 and thus feeling and prejudice interfere4 ,for example1 that the sacrifice and death of ,jesus ,christ was needful to secure redemption to our race from sin and its penalties1 is the revealed fact4 ,why it was needed1 and how it avails to save men1 is a question which men have invented various theories to answer and explain1 and belief in these theories has been deemed as sacred and obligatory as if they were matters of revelation4 ,another1 and the chief difficulty1 is the fact that the great mass1 even of educated minds1 have never been trained to use the rules of language in the interpretation of the ,bible as they do in common life4 ,although it is the great and distinctive principle of ,protestantism that every man is to form his own creed1 and to interpret the ,bible for himself1 responsible not to man but to ,god alone1 the common people have not been trained properly to use this right and privilege4 ,and this is not because it is not as easy and practical a matter as any other duty requiring intellectual culture1 practical exercises1 and an honest desire for the truth4 ,in consequence of this1 much that is only figurative in the ,bible has been received as literal1 and repellent doctrines thus established4 ,it is probable that no one thing could so effectually promote unity of opinion among churches1 and consequent harmony of action1 as the proper training of the common people in the nursery and school-room to use the laws of language with the ,bible as they do in common life4 ,such training would also bring confidence and peace to minds so extensively perplexed by supposed contradictions as to its teachings4 ,it was by this method that the writer overcame difficulties1 and gained such confidence and peace as can be secured in no other way4 ,without stating the results of her own efforts in interpreting the ,bible1 a few examples will follow1 to illustrate the position that any woman of ordinary capacity can find relief and comfort by the same method4 ,we will take1 first1 the great question of this life4 ,what are our dangers in the future life1 and what must we do to be saved from them8 ,the following is a brief statement of the views of mankind on this question4 ,among the heathen1 especially among the wisest and best1 it was held that the virtuous would fare better after death than the wicked4 ,the seventy-third ,psalm shows in most terrific language the misery of the wicked1 and as clearly the blessedness of the righteous at death1 as believed by the ,jews in all ages4 ,among ,christian nations1 a large class have no definite opinions on this question1 but by their practice assume that there is no danger at all1 and so give all their thoughts and aims to the things of this life4 ,a large class who profess to obtain their opinions from the ,bible hold that1 either at death or at some period after1 all mankind will be forever good and happy in heaven4 ,another large class hold that a portion of mankind will1 at death1 go to everlasting misery1 to be tormented with literal fire and brimstone1 and that all the rest will finally go to heaven2 but previously the good must suffer temporary punishment for sins committed here--this period of suffering being more or less diminished by penances1 and by the sacrifices and good works of ,jesus ,christ and the good on earth4 ,another class believe that at death every human being passes directly to perfect happiness in heaven1 or to dreadful sufferings in hell which are never to end4 ,one part of this class hold that the punishment is literally existing forever in fire and brimstone1 and the other part hold that the suffering will be the natural result of an endless character that insures misery1 and that the language of the ,bible expresses this figuratively4 ,finally1 another class hold that1 in the life to come1 happiness and misery depend on character2 that a portion of our race in this life forms one that insures immediate and endless happiness at death2 that another portion form a character that involves great suffering after death2 and that in some cases this character is perpetuated forever1 involving consequent endless suffering4 ,but they claim that the ,bible nowhere teaches that with all mankind character is fixed at death4 ,instead of this1 what intervenes between death and the final day1 when the righteous and wicked are to be reclothed in bodies and forever separated1 is left in wise darkness4 ,but the most striking fact in these diverse opinions is1 that ,christian sects all agree that the number who will escape from whatever dangers there may be1 depends upon the self-denying labor and sacrifices of the followers of ,jesus ,christ4 ,in view of these facts1 the first duty of every housekeeper1 of every mother1 and of every teacher1 is to decide which of these views as to the dangers awaiting us all at death are taught by ,jesus ,christ and his apostles4 ,for if it be true that scholars1 children1 and servants must be trained to self-sacrifice and self-denying labor1 in order to save themselves and their fellow-men from dreadful risks and dangers in the life to come1 all the practical duties of daily life will be diverse from the methods pursued by those who believe in no such dangers4 ,to illustrate this1 suppose several families recently settled near a deep1 unexplored wood in a new country4 ,the children ramble in its shades1 and every day find new beauties and curiosities to attract them farther into its reserves4 ,on a certain day a man arrives from a distant place1 all torn and bleeding in efforts to reach them4 ,he tells them that there is a frightful ravine in the unexplored depths2 that pleasant but slippery paths lead to it2 that it is the resort of fierce and cruel animals1 which come forth and roam through its beautiful shades1 and that there is no safety but in keeping the children from entering these dangerous woods4 ,now these points would be clear to common sense3 first1 that the man1 though an entire stranger1 is a benevolent person1 because he evidently has suffered severely to save2 next1 that he tells what he believes is the truth1 or he would not encounter this suffering2 and lastly1 as he says he has long lived in that vicinity1 that he has had the means of knowing the truth1 and his representations are to be received as true4 ,suppose1 then1 one family have perfect faith in this messenger1 they will use every possible precaution to avoid the dangers revealed4 ,suppose another family is skeptical about the danger1 and yet has some fear it may be true1 they would use some care1 and yet not be so anxious and earnest as the family which had perfect faith4 ,suppose another family to have no belief at all as to the danger1 they would allow their children to roam as before1 and give no care or thought to the matter4 ,this illustrates the position that belief in danger modifies all rules of duty1 and that faith is proved by men's conduct or works4 ,in like manner faith in ,jesus ,christ1 who came in suffering and sorrow to tell of dangers in the unseen world1 is proved by the way men live4 ,if they have perfect faith in the dangers he reveals1 then the most earnest efforts to save themselves and their fellow-men from ignorance and sin will follow4 ,if they have little faith1 they will make less exertions2 if they have no fears for the future life1 all their plans will terminate in gaining the good things of this life for themselves and those they love1 sure that all the rest of mankind will be happy when they die1 and that their troubles here will only serve to make rest and enjoyment the greater in the coming life4 ,the following is the method by which any woman may decide what is truth on this great question1 so as to be at rest4 ,it is first assumed that the ,bible is written for the common people1 and is to be interpreted by the rules of language men employ in common life1 which1 briefly1 are these3 ,the first is1 all expressions are literal when they do not contradict the known nature of things1 or known facts1 or the known opinions of the writer2 in which latter case they usually are figurative1 but have as definite a meaning as if literal4 ,for example1 8everlasting0 and 8forever0 mean 8time without end10 unless contrary to known facts1 or the known nature of things1 or the known opinions of the writer4 ,so 8punishment0 always signifies 8pain consequent either on violating a natural or some instituted law40 ,the second rule is1 when any expression has several significations1 that is to be taken as the right one which has the most evidence in its favor4 ,let any woman of ordinary ability and education apply these rules to the texts on this subject1 and she will find little difficulty in deciding what the ,bible teaches as the dangers of the future life4 ,another example will be given on a subject which causes great anxiety and perplexity1 and which may be relieved by the same method4 ,the question is1 ,why does a ,being of infinite power1 wisdom1 and goodness allow the dreadful miseries that oppress mankind1 and1 still more1 why will he allow sin and suffering to reach through eternal ages8 ,many suppose that revelation gives no reply to this longing inquiry4 ,but when we take the language of the ,bible in its common and literal sense1 we find a satisfactory answer4 ,for perfect wisdom is 8that which chooses the best means for the best ends10 and perfect benevolence is 8that which seeks to make the most possible happiness with the least possible suffering40 ,therefore1 when ,god reveals himself as perfect in wisdom and goodness1 it is the same as saying that he has done1 and will do1 all in his power to save from sin and suffering4 ,almighty power does not signify power to work contradictions or absurdities2 and all theologians teach that there is a limitation of power in the nature of things4 ,thus some say ,god can not forgive sin without an atonement2 others1 that he can not lie2 others1 that he 8can not govern the stars by the ten commandments1 nor free agents by the attraction of gravity40 ,and ,god says of his people ,israel1 8,what could ,i have done that ,i have not done0 to secure their obedience4 ,god's inability to save all is expressly stated when he declares that he is 8not willing that any should perish40 ,the only proof of want of power to do something is to will it done1 and yet it remains undone4 ,and ,god declares that he is not willing to have any one perish4 ,still more effectively is this proved by his suffering and that of his dear ,son1 when ,christ came4 ,no sane mind ever suffers pain to gain an end when it could be gained without suffering2 and the revelation of ,god as having suffered so greatly1 is the highest proof that can be given that his power is limited in controlling free agents by the very nature of free agency4 ,in his hour of extremity1 our ,lord prayed1 8,if it be possible1 remove this cup20 thus indicating that almighty power signifies power to do all possible things1 and that some things are not possible even to ,god4 ,the first question being settled1 that there are dangers to be met after death1 the next is1 8,what must we do to be saved80 ,here the ,christian churches are divided1 and on a fundamental point1 which briefly is this3 ,one class claims that ,god has the power to create minds so that1 without any previous knowledge or training1 they shall not only know what is right1 but have a controlling principle that in all cases will secure right choice1 and that the minds of all angels and of our first parents were made on this pattern4 ,but owing to ,adam's sin1 all infants are born without this perfect organization1 and so depraved that eternal sin and suffering in hell is the portion of all who are not regenerated before they die1 while there is no certain way revealed by which parents can insure this boon for all their offspring4 ,the other class claim that the assumption that ,god can1 or ever did1 create minds on this pattern1 is a theological theory for which no evidence exists in revelation or in nature2 that it destroys the evidence of the benevolence of ,god1 making him prefer the sin and suffering of infants1 when he has power to make them with such minds4 ,they claim also that if a holy mind consists in a controlling purpose or choice to do right1 that it is a contradiction in terms to say that a free agent can be created with such a purpose or choice4 ,for the distinctive feature of a free agent is intellect to perceive right and wrong1 and power to choose in either of two courses2 and choice can not be created4 ,it is also objected that by this theory the chief aim of an educator is not so much to teach what is right and wrong1 and secure motives and training to induce such habits of obedience to ,god's laws as eventually will secure a controlling purpose of obedience1 but rather to employ means by which ,god shall regenerate the depraved mind4 ,let it be particularly noticed that these two classes do not differ as to the facts revealed4 ,both recognize the fact taught1 as much by experience as by revelation1 that every child has such a nature as insures the constant violation of natural law1 while it is entirely destitute of a controlling principle of love to ,god and man4 ,they differ mainly as to a theory of accounting for this fact4 ,one teaches that it is because the mind at birth is ignorant1 undeveloped1 and untrained2 the other teaches that it is owing to an imperfect constitutional nature1 for which ,god or ,adam1 or both1 are responsible4 ,every woman must examine and decide for herself on which of these systems she will train her family4 ,in this attempt women have one advantage1 and that is1 they are not so liable to embarrassment and prejudice as they would be were they1 as are most of their religious teachers1 trained in systematic theology4 ,the writer has had an experience in both methods1 which may have some influence in regard to belief in the teachings of the ,bible as to the dreadful dangers to be met in the life to come4 ,this was the mainspring of feeling and effort in her father1 who trained a large family to believe and to feel that the great object of life should be to save as many as possible from eternal ruin4 ,wealth1 honor1 power1 and every earthly good1 in his mind1 was as the dust of the balance compared with this overmastering passion4 ,it was this dreadful danger to herself1 and to those she loved best1 that changed a frolicsome1 hopeful1 light-hearted girl to a serious1 hard-working woman as nothing else could have done4 ,it was this that stimulated a mind whose natural tendency was to works of taste1 light literature1 and fun1 to anxious investigation in theology1 metaphysics1 and ,biblical science4 ,and the results in family and personal training are equally manifest in the history of ,christian sects4 ,it is those which are most deeply convinced of dreadful dangers in the life to come which have been most advanced in mental development1 and in benevolent labor and self-sacrifice4 ,such heroic suffering and devotion to the best interests of humanity have never been witnessed on a large scale1 except in denominations whose fundamental and motive power is belief in dreadful dangers to be encountered after death4 ,the great difficulty in many of these denominations has been a theological theory as to the created constitution of mind1 which tended to lessen hope and exertion in that training by which escape from these dangers is most readily and happily secured4 ,the course here suggested does not imply independent investigation1 without aid from men of learning and piety4 ,every doctrine of theology1 and every antagonistic mode of ,biblical interpretation1 has been sustained by such men4 ,but with a reference ,bible and ,concordance1 any woman of ordinary capacity can collect all that the ,bible contains on a given topic1 and form a decision as to which view has the most evidence in its favor4 ,then she can learn what has been offered both for and against this view4 ,this having been done with a prayerful spirit1 the result will rarely fail in bringing satisfaction and peace2 while both intellectually and morally such exercises will have an elevating tendency4 ,,chapter ,,xxix4 ,,the ,,care ,,of ,,servants4 ,in the chapter on the ,right ,use of ,time and ,property1 the important explanation was made of the great law of love to ,god and to our neighbor1 which includes in its aim and spirit all other laws4 ,the distinction is there exhibited between instinctive emotional love1 caused by agreeable qualities in persons and things1 and the voluntary love which is 8good-will0 toward ,god and man on the best and most extensive scale4 ,this love is identified in the great command itself by the expression 8as thyself40 ,for the love of self is not pleasure created by our own agreeable qualities4 ,it rather is the all-controlling desire to make self happy4 ,for this end we are required to obey the laws of ,god1 and thus secure the best and highest happiness both to ourselves and to our neighbors4 ,in addition to this supreme law1 made clear both by the intuitive principle of mind and in the revealed laws of the ,old ,testament1 we have the teachings of ,jesus ,christ as to the character of ,god as a loving ,father to all his creatures4 ,and1 what is especially to be regarded in estimating the obligations of a housekeeper to her servants1 we are taught that our heavenly ,father feels the most care and interest in those of his children who are the most ignorant1 the most neglected1 and the most sinful4 ,as the loving parent gives the most thought and tender care to the most feeble and imperfect child1 so the ,father of ,all most anxiously cares for the weak1 the ignorant1 and the wandering of mankind4 ,few of ,christ's professed followers at the present day realize what obligations they assume when they prepare large houses and establishments1 which bring the most neglected members of society under their care as members of the family state4 ,did they understand the sacred obligations thus assumed to train the humble members of their family with the care and ,christian love taught by both the precept and example of our ,divine ,lord1 it is probable most would reduce their style of living1 so that their own children1 with one or two of ,god's most neglected ones1 would embrace all for whom they would dare to assume such obligations4 ,the preceding presents the general principles to guide a housekeeper as to her duty in the care of servants4 ,the following will suggest important details and considerations4 ,those in quotation-marks are from ,mrs4 ,stowe's 8,house and ,home ,papers40 8,although in earlier ages the highest-born1 wealthiest1 and proudest ladies were skilled in the simple labors of the household1 the advance of society toward luxury has changed all this1 especially in lands of aristocracy and classes2 and at the present time ,america is the only country where there is a class of women who may be described as ladies who do their own work4 ,by a lady we mean a woman of education1 cultivation1 and refinement1 of liberal tastes and ideas1 who1 without any very material additions or changes1 would be recognized as a lady in any circle of the ,old ,world or the ,new4 8,the existence of such a class is a fact peculiar to ,american society1 a plain result of the new principles involved in the doctrine of universal equality4 8,when the colonists first came to this country1 of however mixed ingredients their ranks might have been composed1 and however imbued with the spirit of feudal and aristocratic ideas1 the discipline of the wilderness soon brought them to a democratic level2 the gentleman felled the wood for his log-cabin side by side with the plowman1 and thews and sinews rose in the market4 #8,a man was deemed honorable in proportion as he lifted his hand upon the high trees of the forest4' ,so in the interior domestic circle1 mistress and maid1 living in a log-cabin together1 became companions1 and sometimes the maid1 as the one well trained in domestic labor1 took precedence of the mistress4 ,it also became natural and unavoidable that children should begin to work as early as they were capable of it4 8,the result was a generation of intelligent people brought up to labor from necessity1 but devoting to the problem of labor the acuteness of a disciplined brain4 ,the mistress1 outdone in sinews and muscles by her maid1 kept her superiority by skill and contrivance4 ,if she could not lift a pail of water1 she could invent methods which made lifting the pail unnecessary2 if she could not take a hundred steps without weariness1 she could make twenty answer the purpose of a hundred4 8,then were to be seen families of daughters1 handsome1 strong women1 rising each day to their indoor work with cheerful alertness--one to sweep the room1 another to make the fire1 while a third prepared the breakfast for the father and brothers who were going out to manly labor3 and they chatted meanwhile of books1 studies1 embroidery2 discussed the last new poem1 or some historical topic started by graver reading1 or perhaps a rural ball that was to come off next week4 ,they spun with the book tied to the distaff2 they wove2 they did all manner of fine needle-work2 they made lace1 painted flowers1 and1 in short1 in the boundless consciousness of activity1 invention1 and perfect health1 set themselves to any work of which they had ever read or thought4 ,a bride in those days was married with sheets and table-cloths of her own weaving1 with counterpanes and toilet-covers wrought in divers embroidery by her own and her sisters' hands4 ,the amount of fancy-work done in our days by girls who have nothing else to do will not equal what was done by those who performed1 in addition1 the whole work of the family4 8,in those former days most women were in good health1 debility and disease being the exception4 ,then1 too1 was seen the economy of daylight and its pleasures4 ,they were used to early rising1 and would not lie in bed if they could4 ,long years of practice made them familiar with the shortest1 neatest1 most expeditious method of doing every household office1 so that really1 for the greater part of the time in the house1 there seemed1 to a looker-on1 to be nothing to do4 ,they rose in the morning and dispatched husband1 father1 and brothers to the farm or wood-lot2 went sociably about1 chatting with each other1 skimmed the milk1 made the butter1 and turned the cheeses4 ,the forenoon was long2 all the so-called morning work over1 they had leisure for an hour's sewing or reading before it was time to start the dinner preparations4 ,by two o'clock the house-work was done1 and they had the long afternoon for books1 needle-work1 or drawing--for perhaps there was one with a gift at her pencil4 ,perhaps one read aloud while others sewed1 and managed in that way to keep up a great deal of reading4 8,it has been remarked in our armies that the men of cultivation1 though bred in delicate and refined spheres1 can bear up under the hardships of camp-life better and longer than rough laborers4 ,the reason is1 that an educated mind knows how to use and save its body1 to work it and spare it1 as an uneducated mind can not2 and so the college-bred youth brings himself safely through fatigues which kill the unreflective laborer4 8,cultivated1 intelligent women1 who are brought up to do the work of their own families1 are labor-saving institutions4 ,they make the head save the wear of the muscles4 ,by forethought1 contrivance1 system1 and arrangement1 they lessen the amount to be done1 and do it with less expense of time and strength than others4 ,the old ,new ,england motto1 ,get your work done up in the forenoon1 applied to an amount of work which would keep the most common ,irish servant toiling from daylight to sunset4 8,those remarkable women of old1 in a measure1 were made by circumstances4 ,there were1 comparatively speaking1 no servants to be had1 and so children were trained to habits of industry and mechanical adroitness from the cradle1 and every household process was reduced to the very minimum of labor4 ,every step required in a process was counted1 every movement calculated2 and she who took ten steps when one would do1 lost her reputation for #8faculty4' ,certainly such an early drill was of use in developing the health and the bodily powers1 as well as in giving precision to the practical mental faculties4 ,all household economies were arranged with equal niceness in those thoughtful minds4 ,a trained housekeeper knew just how many sticks of hickory of a certain size were required to heat her oven1 and how many of each different kind of wood4 ,she knew by a sort of intuition just what kinds of food would yield the most palatable nutriment with the least outlay of accessories in cooking4 ,she knew to a minute the time when each article must go into and be withdrawn from her oven2 and if she could only lie in her chamber and direct1 she could guide an intelligent child through the processes with mathematical certainty4 8,now1 if every young woman learned to do house-work1 and cultivated her practical faculties in early life1 she would1 in the first place1 be much more likely to keep her servants2 and1 in the second place1 if she lost them temporarily1 would avoid all that wear and tear of the nervous system which comes from constant ill-success in those departments on which family health and temper mainly depend4 ,this is one of the peculiarities of our ,american life which require a peculiar training4 ,why not face it sensibly8 8,our land abounds in motorpathic institutions1 to which women are sent1 at a great expense1 to have hired operators stretch and exercise their inactive muscles4 ,they lie for hours to have their feet twigged1 their arms flexed1 and all the different muscles of the body worked for them1 because they are so flaccid and torpid that the powers of life do not go on4 ,would it not be quite as cheerful1 and a less expensive process1 if young girls from early life developed the muscles in sweeping1 dusting1 starching1 ironing1 and all the multiplied domestic processes which our grandmothers knew of8 ,does it not seem poor economy to pay servants for letting our muscles grow feeble1 and then to pay operators to exercise them for us8 ,i will venture to say that our grandmothers in a week went over every movement that any gymnast has invented1 and went over them to some productive purpose too4 8,the first business of a housekeeper in ,america is that of a teacher4 ,she can have a good table only by having practical knowledge1 and tact in imparting it4 ,if she understands her business practically and experimentally1 her eye detects at once the weak spot2 it requires only a little tact1 some patience1 some clearness in giving directions1 and all comes right4 8,if we carry a watch to a watch-maker1 and undertake to show him how to regulate the machinery1 he laughs and goes on his own way2 but if a brother-machinist makes suggestions1 he listens respectfully4 ,so1 when a woman who knows nothing of woman's work undertakes to instruct one who knows more than she does1 she makes no impression2 but a woman who has been trained experimentally1 and shows she understands the matter thoroughly1 is listened to with respect4 8,let a woman make her own bread for one month1 and1 simple as the process seems1 it will take as long as that to get a thorough knowledge of all the possibilities in the case2 but after that1 she will be able to command good bread by the aid of all sorts of servants2 in other words1 will be a thoroughly-prepared teacher of bread-making4 8,good servants do not often come to us2 they must be made by patience and training2 and if a girl has a good disposition1 and a reasonable degree of handiness1 and the housekeeper understands her profession1 a good servant may be made out of an indifferent one4 ,some of the best girls have been those who came directly from the ship1 with no preparation but docility and some natural quickness4 ,the hardest cases to be managed are not of those who have been taught nothing1 but of those who have been taught wrongly--who come self-opinionated1 with ways which are distasteful1 and contrary to the genius of one's housekeeping4 ,such require that their mistress shall understand at least so much of the actual conduct of affairs as to prove to the servant that there are better ways than those in which she has been trained4 8,domestic service is the great problem of life here in ,america2 the happiness of families1 their thrift1 well-being1 and comfort1 are more affected by this than by any one thing else4 ,the modern girls1 as they have been brought up1 can not perform the labor of their own families as in those simpler1 old-fashioned days2 and what is worse1 they have no practical skill with which to instruct servants1 who come to us1 as a class1 raw and untrained4 ,in the present state of prices1 the board of a domestic costs as much as her wages1 and the waste she makes is a more serious matter still40 ,it is sometimes urged against domestics that they exact exorbitant wages4 ,but what is the rule of rectitude on this subject8 ,is it not the universal law of labor and of trade that an article is to be valued according to its scarcity and the demand8 ,when wheat is scarce1 the farmer raises his price2 and when a mechanic offers services difficult to be obtained1 he makes a corresponding increase of price4 ,and why is it not right for domestics to act according to a rule allowed to be correct in reference to all other trades and professions8 ,it is a fact that really good domestic service must continue to increase in value just in proportion as this country waxes rich and prosperous2 thus making the proportion of those who wish to hire labor relatively greater1 and the number of those willing to go to service less4 ,money enables the rich to gain many advantages which those of more limited circumstances can not secure4 ,one of these is1 securing good servants by offering high wages2 and this1 as the scarcity of this class increases1 will serve constantly to raise the price of service4 ,it is right for domestics to charge the market value1 and this value is always decided by the scarcity of the article and the amount of demand4 ,right views of this subject will sometimes serve to diminish hard feelings toward those who would otherwise be wrongfully regarded as unreasonable and exacting4 ,another complaint against servants is that of instability and discontent1 leading to perpetual change4 ,but in reference to this1 let a mother or daughter conceive of their own circumstances as so changed that the daughter must go out to service4 ,suppose a place is engaged1 and it is then found that she must sleep in a comfortless garret2 and that1 when a new domestic comes--perhaps a coarse and dirty foreigner--she must share her bed with her4 ,another place is offered1 where she can have a comfortable room and an agreeable room-mate2 in such a case1 would not both mother and daughter think it right to change8 ,or suppose1 on trial1 it was found that the lady of the house was fretful or exacting1 and hard to please1 or that her children were so ungoverned as to be perpetual vexations2 or that the work was so heavy that no time was allowed for relaxation and the care of a wardrobe2 and another place offers where these evils can be escaped1 would not mother and daughter here think it right to change8 ,and is it not right for domestics1 as well as their employers1 to seek places where they can be most comfortable8 ,in some cases1 this instability and love of change would be remedied if employers would take more pains to make a residence with them agreeable1 and to attach servants to the family by feelings of gratitude and affection4 ,there are ladies1 even where well-qualified domestics are most rare1 who seldom find any trouble in keeping good and steady ones4 ,and the reason is that their servants know they can not better their condition by any change within reach4 ,it is not merely by giving them comfortable rooms1 and good food1 and presents1 and privileges1 that the attachment of domestic servants is secured2 it is by the manifestation of a friendly and benevolent interest in their comfort and improvement4 ,this is exhibited in bearing patiently with their faults2 in kindly teaching them how to improve2 in showing them how to make and take proper care of their clothes2 in guarding their health2 in teaching them to read1 if necessary1 and supplying them with proper books2 and1 in short1 by endeavoring1 so far as may be1 to supply the place of parents4 ,it is seldom that such a course would fail to secure steady service1 and such affection and gratitude that even higher wages would be ineffectual to tempt them away4 ,there would probably be some cases of ungrateful returns1 but there is no doubt that the course indicated1 if generally pursued1 would very much lessen the evil in question4 ,when servants are forward and bold in manners and disrespectful in address1 they may be considerately taught that those who are among the best-bred and genteel have courteous and respectful manners and language to all they meet2 while many who have wealth are regarded as vulgar1 because they exhibit rude and disrespectful manners4 ,the very terms gentleman and gentlewoman indicate the refinement and delicacy of address which distinguishes the high-bred from the coarse and vulgar4 ,in regard to appropriate dress1 in most cases it is difficult for an employer to interfere directly with comments or advice4 ,the most successful mode is to offer some service in mending or making a wardrobe1 and when a confidence in the kindness of feeling is thus gained1 remarks and suggestions will generally be properly received1 and new views of propriety and economy can be imparted4 ,the knowledge which is so important to every woman1 contained in the chapter on ,clothing1 is as much needed in the kitchen as in the parlor4 ,in some cases it may be well for an employer who1 from appearances1 anticipates difficulty of this kind1 in making the preliminary contract or agreement1 to state that she wishes to have the room1 person1 and dress of her servants kept neat and in order1 and that she expects to remind them of their duty in this particular if it is neglected4 ,domestic servants are very apt to neglect the care of their own chambers and clothing2 and such habits have a most pernicious influence on their well-being1 and on that of their children1 in future domestic life4 ,an employer1 then1 is bound to exercise a parental care over them in these respects4 ,there is one great mistake1 not unfrequently made1 in the management both of domestics and of children1 and that is1 in supposing that the way to cure defects is by finding fault as each failing occurs4 ,but instead of this being true1 in many cases the directly opposite course is the best2 while in all instances much good judgment is required in order to decide when to notice faults and when to let them pass unnoticed4 ,there are some minds very sensitive1 easily discouraged1 and infirm of purpose4 ,such persons1 when they have formed habits of negligence1 haste1 and awkwardness1 often need expressions of sympathy and encouragement rather than reproof4 ,they have usually been found fault with so much that they have become either hardened or desponding2 and it is often the case that a few words of commendation will awaken fresh efforts and renewed hope4 ,in almost every case1 words of kindness1 confidence1 and encouragement should be mingled with the needful admonitions or reproof4 ,it is a good rule1 in reference to this point1 to forewarn instead of finding fault4 ,thus1 when a thing has been done wrong1 let it pass unnoticed till it is to be done again2 and then a simple request to have it done in the right way will secure quite as much1 and probably more1 willing effort1 than a reproof administered for neglect4 ,some persons seem to take it for granted that young and inexperienced minds are bound to have all the forethought and discretion of mature persons1 and freely express wonder and disgust when mishaps occur for want of these traits4 ,but it would be far better to save from mistake or forgetfulness by previous caution and care on the part of those who have gained experience and forethought2 and thus many occasions of complaint and ill-humor will be avoided4 ,those who fill the places of heads of families are not very apt to think how painful it is to be chided for neglect of duty1 or for faults of character4 ,if they would sometimes imagine themselves in the place of those whom they control1 with some person daily administering reproof to them in the same tone and style as they employ to those who are under them1 it might serve as a useful check to their chidings4 ,it is often the case that persons who are most strict and exacting1 and least able to make allowances and receive palliations1 are themselves peculiarly sensitive to any thing which implies that they are in fault4 ,by such1 the spirit implied in the ,divine petition1 8,forgive us our trespasses as we forgive those who trespass against us10 needs especially to be cherished4 ,one other consideration is very important4 ,there is no duty more binding on ,christians than that of patience and meekness under provocations and disappointment4 ,now the tendency of every sensitive mind1 when thwarted in its wishes1 is to complain and find fault1 and that often in tones of fretfulness or anger4 ,but there are few servants who have not heard enough of the ,bible to know that angry or fretful fault-finding from the mistress of a family1 when her work is not done to suit her1 is not in agreement with the precepts of ,christ4 ,they notice and feel the inconsistency2 and every woman1 when she gives way to feelings of anger and impatience at the faults of those around her1 lowers herself in their respect2 while her own conscience1 unless very much blinded1 can not but suffer a wound4 8,we can not in this country maintain to any great extent large retinues of servants4 ,even with ample fortunes1 they are forbidden by the general character of society here1 which makes them cumbrous and difficult to manage4 ,every mistress of a family knows that her cares increase with every additional servant4 ,trained housekeepers1 such as regulate the complicated establishments of the ,old ,world1 form a class that are not1 and from the nature of the case never will be1 found in any great numbers in this country4 ,all such women1 as a general thing1 are keeping1 and prefer to keep1 houses of their own4 8,a moderate style of housekeeping1 small1 compact1 and simple domestic establishments1 must necessarily be the general order of life in ,america4 ,so many openings of profit are to be found in this country1 that domestic service necessarily wants the permanence which forms so agreeable a feature of it in the ,old ,world4 8,again1 ,american women must not try with three servants to carry on life in the style which in the ,old ,world requires sixteen4 ,they must thoroughly understand1 and be prepared to teach1 every branch of housekeeping2 they must study to make domestic service desirable1 by treating their servants in a way to lead them to respect themselves1 and to feel themselves respected2 and there will gradually be evolved from the present confusion a solution of the domestic problem which shall be adapted to the life of a new and growing world40 ,it is sometimes the case that the constant change of domestics1 and the liability thus to have dishonest ones1 makes it needful to keep stores under lock and key4 ,this measure is often very offensive to those who are hired1 as it is regarded by them as an evidence both of closeness and of suspicion of their honesty4 ,in such cases it is a good plan1 when first making an agreement with a domestic1 to state the case in this way3 that you have had dishonest persons in the family1 and that when theft is committed1 it is always a cause of disquiet to honest persons1 because it exposes them to suspicion4 ,you can then state your reasons as twofold3 one to protect yourself from pilfering when you take entire strangers1 and the other is to protect honest persons from being suspected4 ,when the matter is thus presented at first hiring a person1 no offense will be taken afterward4 ,there is one rule which every housekeeper will find of incalculable value1 not only in the case of domestics1 but in the management of children1 and that is1 never to find fault at the time that a wrong thing is done4 ,wait until you are unexcited yourself1 and until the vexation of the offender is also past1 and then1 when there is danger of a similar offense1 forewarn1 and point out the evils already done for want of proper care in this respect4 ,success in the management of domestics very much depends upon the manners of a housekeeper toward them4 ,and here two extremes are to be avoided4 ,one is a severe and imperious mode of giving orders and finding fault1 which is inconsistent both with lady-like good breeding and with a truly amiable character4 ,few domestics1 especially ,american domestics1 will long submit to it1 and many a good one has been lost1 simply by the influence of this unfortunate manner4 ,the other extreme is apt to result from the great difficulty of retaining good domestics4 ,in cases where this is experienced1 there is a liability of becoming so fearful of displeasing one who is found to be good1 that1 imperceptibly1 the relation is changed1 and the domestic becomes the mistress4 ,a housekeeper thus described this change in one whom she hired3 8,the first year she was an excellent servant2 the second year she was a kind mistress2 the third year she was an intolerable tyrant60 ,there is no domestic so good that she will not be injured by perceiving that1 through dependence upon her1 and a fear of losing her services1 the mistress of the family gives up her proper authority and control4 ,the happy medium is secured by a course of real kindness in manner and treatment1 attended with the manifestation of a calm determination that the plans and will of the housekeeper1 and not of the domestic1 shall control the family arrangements4 ,when a good domestic first begins to insist that her views and notions shall be regarded rather than those of the housekeeper1 a kind but firm stand must be taken4 ,a frank conversation should be sought at a time when nothing has occurred to ruffle the temper on either side4 ,then the housekeeper can inquire what would be the view taken of this matter in case the domestic herself should become a housekeeper and hire a person to help her2 and when the matter is set before her mind in this light1 let the 8golden rule0 be applied1 and ask her whether she is not disposed to render to her present employer what she herself would ask from a domestic in similar circumstances4 ,much trouble of this kind is saved by hiring persons on trial1 in order to ascertain whether they are willing and able to do the work of the family in the manner which the housekeeper wishes2 and in this case some member of the family can go around for a day or two1 and show how every thing is to be done4 ,there is no department of domestic life where a woman's temper and patience are so sorely tried as in the incompetence and constant changes of domestics2 and therefore there is no place where a reasonable and ,christian woman will be more watchful1 careful1 and conscientious4 ,the cultivation of patience will be much promoted by keeping in mind these considerations in reference to the incompetence and other failings of those who are hired4 ,in the first place1 consider that the great object of life to us is not enjoyment1 but the formation of a right character2 that such a character can not be formed except by discipline1 and that the trials and difficulties of domestic life1 if met in a proper spirit and manner1 will in the end prove blessings rather than evils1 by securing a measure of elevation1 dignity1 patience1 self-control1 and benevolence1 that could be gained by no other methods4 ,the comfort gained by these virtues1 and the rewards they bring1 both in this and in a future life1 are a thousand-fold richer than the easy1 indolent life of indulgence which we should choose for ourselves4 ,in the next place1 instead of allowing the mind to dwell on the faults of those who minister to our comfort and convenience1 cultivate a habit of making every possible benevolent allowance and palliation4 ,say to yourself1 8,poor girl6 she has never been instructed either by parents or employers4 ,nobody has felt any interest in the formation of her habits1 or kindly sought to rectify her faults4 ,why should ,i expect her to do those things well which no one has taken any care to teach her8 ,she has no parent or friend now to aid her but myself4 ,let me bear her faults patiently1 and kindly try to cure them40 ,if a woman will cultivate the spirit expressed in such language1 if she will benevolently seek the best good of those she employs1 if she will interest herself in giving them instruction if they need it1 and good books to read if they are already qualified to understand them1 if she will manifest a desire to have them made comfortable in the kitchen and in their chambers1 she certainly will receive her reward1 and that in many ways4 ,she will be improving her own character1 she will set a good example to her family1 and1 in the end1 she will do something1 and in some cases much1 to improve the character and services of those whom she hires4 ,and the good done in this way goes down from generation to generation1 and goes also into the eternal world1 to be known and rejoiced in when every earthly good has come to an end4 ,in some portions of our country1 the great influx of foreigners of another language and another faith1 and the ready entrance they find as domestics into ,american families1 impose peculiar trials and peculiar duties on ,american housekeepers4 ,in reference to such1 it is no less our interest than our duty to cultivate a spirit of kindness1 patience1 and sympathy4 ,especially should this be manifested in reference to their religion4 ,however wrong1 or however pernicious we may regard their system of faith1 we should remember that they have been trained to believe that it is what ,god commands them to obey2 and so long as they do believe this1 we should respect them for their conscientious scruples1 and not try to tempt them to do what they suppose to be wrong4 ,if we lead an ignorant and feeble mind to do what it believes to be wrong in regard to the most sacred of all duties1 those owed to ,god1 how can we expect them to be faithful to us8 ,the only lawful way to benefit those whom we regard as in an error is1 not to tempt them to do what they believe to be wrong1 but to give them the light of knowledge1 so that they may be qualified to judge for themselves4 ,and the way to make them willing to receive this light is to be kind to them4 ,we should take care that their feelings and prejudices should in no way be abused1 and that they be treated as we should wish to be if thrown as strangers into a strange land1 among a people of different customs and faith1 and away from parents1 home1 and friends4 ,remember that our ,master who is in heaven especially claims to be the ,god of the widow1 the fatherless1 and the stranger1 and has commanded1 8,if a stranger sojourn with you in your land1 ye shall not vex him2 but the stranger that dwelleth among you shall be unto you as one born among you1 and thou shalt love him as thyself40 ,mrs4 ,stowe says3 8,we are far from recommending any controversial interference with the religious faith of our servants4 ,it is far better to incite them to be good ,christians in their own way1 than to run the risk of shaking their faith in all religion by pointing out to them what seem to us the errors of that in which they have been educated4 ,the general purity of life and propriety of demeanor of so many thousands of undefended young girls cast yearly upon our shores1 with no home but their church1 and no shield but their religion1 are a sufficient proof that this religion exerts an influence over them not to be lightly trifled with4 ,but there is a real unity even in opposite ,christian forms2 and the ,roman ,catholic servant and the ,protestant mistress1 if alike possessed by the spirit of ,christ1 and striving to conform to the ,golden ,rule1 can not help being one in heart1 though one go to mass and the other to meeting40 ,to this testimony of her sister the author adds some results of her observations as a resident or visitor among a wide circle of personal and family friends4 ,the ,christian care exercised by the ,catholic priesthood over family servants deserves grateful notice1 while the pure and wise instructions contained in the manuals of devotion used at public and private worship by this class1 in many respects1 are a model of excellence4 ,as one illustration of the good fruits1 the author1 for a portion of each of the last ten years1 has boarded in the family of her physician1 ,dr4 ,g4 ,h4 ,taylor4 ,here not less than twelve ,irish ,catholic girls usually frequent the ,sunday early mass when most people are asleep4 ,in this family neither her trunk1 drawers1 or door were ever locked1 and yet never an article has been lost or stolen4 ,and among her many friends it is this class who1 with occasional exceptions1 have been unsurpassed in faithful and affectionate service4 ,true1 much has been owing to the happy management and wise care of ,christian housekeepers1 who in the life to come will reap the rewards of their faithful labors4 ,a time is coming when ,american housekeepers will better understand their high privileges as chief ministers of the family state4 ,then it will no longer be a cause of discontent that a well-trained and faithful servant is withdrawn to bless another family1 or to rear one of her own4 ,rather it will be seen that the ,christian woman's kitchen is a training-school of good servants1 where ignorant heathen come to be guided heavenward1 and prepared to rear healthful and ,christian families of their own4 ,then the young daughters will aid the mother in this ,home ,mission1 and1 by imparting their acquired advantages to ,christ's neglected ones1 will learn with thankfulness how much 8more blessed it is to give than to receive40 ,,chapter ,,xxx4 ,,domestic ,,amusements ,,and ,,social ,,duties4 ,whenever the laws of body and mind are properly understood1 it will be allowed that every person needs some kind of recreation2 and that1 by seeking it1 the body is strengthened1 the mind is invigorated1 and all our duties are more cheerfully and successfully performed4 ,children1 whose bodies are rapidly growing and whose nervous system is tender and excitable1 need much more amusement than persons of mature age4 ,persons1 also1 who are oppressed with great responsibilities and duties1 or who are taxed by great intellectual or moral excitement1 need recreations which physically exercise and draw off the mind from absorbing interests4 ,unfortunately1 such persons are those who least resort to amusements2 while the idle1 gay1 and thoughtless seek those which are not needed1 and for which useful occupation would be a most beneficial substitute4 ,as the only legitimate object of amusement is to prepare mind and body for the proper discharge of duty1 the protracting of such as interfere with regular employments1 or induce excessive fatigue1 or weary the mind1 or invade the proper hours for repose1 must be sinful4 ,in deciding what should be selected1 and what avoided1 the following are guiding principles3 ,in the first place1 no amusements which inflict needless pain should ever be allowed4 ,all tricks which cause fright or vexation1 and all sports which involve suffering to animals1 should be utterly forbidden4 ,hunting and fishing1 for mere sport1 can never be justified4 ,if a man can convince his children that he follows these pursuits to gain food or health1 and not for amusement1 his example may not be very injurious4 ,but when children see grown persons kill and frighten animals for sport1 habits of cruelty1 rather than feelings of tenderness and benevolence1 are cultivated4 ,in the next place1 we should seek no recreations which endanger life1 or interfere with important duties4 ,as the legitimate object of amusements is to promote health and prepare for some serious duties1 selecting those which have a directly opposite tendency can not be justified4 ,of course1 if a person feels that the previous day's diversion has shortened the hours of needful repose1 or induced a lassitude of mind or body1 instead of invigorating them1 it is certain that an evil has been done which should never be repeated4 ,another rule which has been extensively adopted in the religious world is1 to avoid those amusements which experience has shown to be so exciting1 and connected with so many temptations1 as to be pernicious in tendency1 both to the individual and to the community4 ,it is on this ground that horse-racing and circus-riding have been excluded4 ,not because there is any thing positively wrong in having men and horses run and perform feats of agility1 or in persons looking on for the diversion2 but because experience has shown so many evils connected with these recreations1 that they should be relinquished until properly regulated4 ,so with theatres4 ,the enacting of characters and the amusement thus afforded in themselves may be harmless1 and possibly1 in certain cases1 might be useful2 but experience has shown so many evils to result from this source1 that it has been deemed wrong to patronize it till these evils are removed4 ,under the same head comes dancing1 in the estimation of the great majority of the religious world4 ,still1 there are many intelligent1 excellent1 and conscientious persons who hold a contrary opinion4 ,such maintain that it is an innocent and healthful amusement1 tending to promote ease of manners1 cheerfulness1 social affection1 and health of mind and body2 that evils are involved only in its excess2 that1 like food1 study1 or religious excitement1 it is only wrong when not properly regulated2 and that if serious and intelligent people would strive to regulate1 rather than banish1 this amusement1 much more good would be secured4 ,on the other side1 it is objected1 not that dancing is a sin1 in itself considered1 for it was once a part of sacred worship2 not that it would be objectionable1 if it were properly regulated2 not that it does not tend1 when used in a proper manner1 to health of body and mind1 to grace of manners1 and to social enjoyment3 all these things are conceded4 ,but it is objected to1 on the same ground as horse-racing and theatrical entertainments2 that we are to look at amusements as they are1 and not as they might be4 ,horse-races might be so managed as not to involve cruelty1 gambling1 drunkenness1 and other vices4 ,and so might theatres4 ,and if serious and intelligent persons undertook to regulate them1 perhaps they would be somewhat raised from the depths to which they have sunk4 ,but with the weak sense of moral obligation existing in the mass of society1 and the imperfect ideas mankind have of the proper use of amusements1 and the little self-control which men or women or children practice1 these will not1 in fact1 be thus regulated4 ,and dancing is believed to be liable to the same objections4 ,as this recreation is actually conducted1 it does not tend to produce health of body or mind1 but directly the contrary4 ,if young and old went out to dance together in open air1 as the ,french peasants do1 it would be a very different sort of amusement from that which often is witnessed in a room furnished with many lights and filled with guests--both destroying the healthful part of the atmosphere1 where the young collect1 in their tightest dresses1 to protract for several hours a kind of physical exertion which is not habitual to them4 ,during this process1 the blood is made to circulate more swiftly than usual1 in circumstances where it is less perfectly oxygenized than health requires2 the pores of the skin are excited by heat and exercise2 the stomach is loaded with indigestible articles1 and the quiet needful to digestion withheld2 the diversion is protracted beyond the usual hour for repose2 and then1 when the skin is made the most highly susceptible to damps and miasms1 the company pass from a warm room to the cold night-air4 ,it is probable that no single amusement can be pointed out combining so many injurious particulars as this1 which is so often defended as a healthful one4 ,even if parents who train their children to dance can keep them from public balls1 7which is seldom the case17 dancing1 as ordinarily conducted in private parlors1 in most cases is subject to nearly the same mischievous influences4 ,the spirit of ,christ is that of self-denying benevolence2 and his great aim1 by his teachings and example1 was to train his followers to avoid all that should lead to sin1 especially in regard to the weaker ones of his family4 ,yet he made wine at a wedding1 attended a social feast on the ,sabbath1#h reproved excess of strictness in ,sabbath-keeping generally1 and forbade no safe and innocent enjoyment4 ,in following his example1 the rulers of the family1 then1 will introduce the most highly exciting amusements only in circumstances where there are such strong principles and habits of self-control that the enjoyment will not involve sin in the actor or needless temptation to the weak4 #h ,luke xvi4 ,in reading this passage1 please notice what kind of guests are to be invited to the feast that ,jesus ,christ recommends4 ,the course pursued by our ,puritan ancestors1 in the period succeeding their first perils amidst sickness and savages1 is an example that may safely be practiced at the present day4 ,the young of both sexes were educated together in the higher branches1 in country academies2 and very often the closing exercises were theatricals1 in which the pupils were performers1 and their pastors1 elders1 and parents1 the audience4 ,so at social gatherings1 the dance was introduced before minister and wife1 with smiling approval4 ,the roaring fires and broad chimneys provided pure air1 and the nine o'clock bell ended the festivities that gave new vigor and zest to life1 while the dawn of the next day's light saw all at their posts of duty1 with heartier strength and blither spirits4 ,no indecent or unhealthful costumes offended the eye1 no half-naked dancers of dubious morality were sustained in a life of dangerous excitement1 by the money of ,christian people1 for the mere amusement of their night hours4 ,no shivering drivers were deprived of comfort and sleep1 to carry home the midnight followers of fashion2 nor was the quiet and comfort of servants in hundreds of dwellings invaded for the mere amusement of their superiors in education and advantages4 ,the command 8we that are strong1 ought to bear the infirmities of the weak1 and not to please ourselves10 was in those days not reversed4 ,had the drama and the dance continued to be regulated by the rules of temperance1 health1 and ,christian benevolence1 as in the days of our forefathers1 they would not have been so generally banished from the religious world4 ,and the question is now being discussed1 whether they can be so regulated at the present time as not to violate the laws either of health or benevolence4#i ,in regard to home amusements1 card-playing is now indulged in by many conscientious families from which it formerly was excluded1 and for these reasons3 it is claimed that this is a quiet home amusement1 which unites pleasantly the aged with the young2 that it is not now employed in respectable society for gambling1 as it formerly was2 that to some young minds it is a peculiarly fascinating game1 and should be first practiced under the parental care1 till the excitement of novelty is passed1 thus rendering the danger to children less when going into the world2 and1 finally1 that habits of self-control in exciting circumstances may and should be thus cultivated in the safety of home4 ,many parents who have taken this course with their sons in early life believe that it has proved rather a course of safety than of danger4 ,still1 as there is great diversity of opinion among persons of equal worth and intelligence1 a mutual spirit of candor and courtesy should be practiced4 ,the sneer at bigotry and narrowness of views1 on one side1 and the uncharitable implication of want of piety1 or sense1 on the other1 are equally ill-bred and unchristian4 ,truth on this subject is best promoted1 not by ill-natured crimination and rebuke1 but by calm reason1 generous candor1 forbearance1 and kindness4 #i ,fanny ,kemble ,butler remarked to the writer that she regarded theatres wrong1 chiefly because of the injury involved to the actors4 ,can a ,christian mother contribute money to support young women in a profession from which she would protect her own daughter1 as from degradation1 and that1 too1 simply for the amusement of herself and family8 ,would this be following the self-sacrificing benevolence of ,christ and his apostles8 ,there is another species of amusement1 which a large portion of the religious world formerly put under the same condemnation as the preceding4 ,this is novel-reading4 ,the confusion and difference of opinion on this subject have arisen from a want of clear and definite distinctions4 ,now1 as it is impossible to define what are novels and what are not1 so as to include one class of fictitious writings and exclude every other1 it is impossible to lay down any rule respecting them4 ,the discussion1 in fact1 turns on the use of those works of imagination which belong to the class of fictitious narratives4 ,that this species of reading is not only lawful1 but necessary and useful1 is settled by divine examples1 in the parables and allegories of ,scripture4 ,of course1 the question must be1 what kind of fabulous writings must be avoided1 and what allowed4 ,in deciding this1 no specific rules can be given3 but it must be a matter to be regulated by the nature and circumstances of each case4 ,no works of fiction which tend to throw the allurements of taste and genius around vice and crime should ever be tolerated2 and all that tend to give false views of life and duty should also be banished4 ,of those which are written for mere amusement1 presenting scenes and events that are interesting1 and exciting and having no bad moral influence1 much must depend on the character and circumstances of the reader4 ,some minds are torpid and phlegmatic1 and need to have the imagination stimulated3 such would be benefited by this kind of reading4 ,others have quick and active imaginations1 and would be as much injured by excess4 ,some persons are often so engaged in absorbing interest1 that any thing innocent1 which will for a short time draw off the mind1 is of the nature of a medicine2 and in such cases this kind of reading is useful4 ,there is need1 also1 that some men should keep a supervision of the current literature of the day1 as guardians1 to warn others of danger4 ,for this purpose1 it is more suitable for editors1 clergymen1 and teachers to read indiscriminately1 than for any other class of persons2 for they are the guardians of the public weal in matters of literature1 and should be prepared to advise parents and young persons of the evils in one direction1 and of the good in another4 ,in doing this1 however1 they are bound to go on the same principles which regulate physicians when they visit infected districts--using every precaution to prevent injury to themselves2 having as little to do with pernicious exposures as a benevolent regard to others will allow2 and faithfully employing all the knowledge and opportunities thus gained for warning and preserving others4 ,there is much danger1 in taking this course1 that men will seek the excitement of the imagination for the mere pleasure it affords1 under the plea of preparing to serve the public1 when this is neither the aim nor the result4 ,in regard to the use of such works by the young1 as a general rule1 they ought not to be allowed to any except those of a dull and phlegmatic temperament1 until the solid parts of education are secured and a taste for more elevated reading is acquired4 ,if these stimulating condiments in literature be freely used in youth1 all relish for more solid reading will in a majority of cases be destroyed4 ,if parents succeed in securing habits of cheerful and implicit obedience1 it will be very easy to regulate this matter1 by prohibiting the reading of any story-book until the consent of the parent is obtained4 ,the most successful mode of forming a taste for suitable reading1 is for parents to select interesting works of history and travels1 with maps and pictures suited to the age and attainments of the young1 and spend an hour or two each day or evening in aiming to make truth as interesting as fiction4 ,whoever has once tried this method will find that the uninjured mind of childhood is better satisfied with what they know is true1 when wisely presented1 than with the most exciting novels1 which they know are false4 ,perhaps there has been some just ground of objection to the course often pursued by parents in neglecting to provide suitable and agreeable substitutes for the amusements denied4 ,but there is a great abundance of safe1 healthful1 and delightful recreations1 which all parents may secure for their children4 ,some of these will here be pointed out4 ,one of the most useful and important is the cultivation of flowers and fruits4 ,this1 especially for the daughters of a family1 is greatly promotive of health and amusement4 ,many young ladies1 whose habits are now so formed that they can never be induced to a course of active domestic exercise so long as their parents are able to hire domestic service1 may yet be led to an employment which will tend to secure health and vigor of constitution1 by fruits and flowers4 ,it would be a most desirable improvement1 if all schools for young women could be furnished with suitable grounds and instruments for the cultivation of fruits and flowers1 and every inducement offered to engage the pupils in this pursuit4 ,no father who wishes to have his daughters grow up to be healthful women can take a surer method to secure this end4 ,let him set apart a portion of his ground for fruits and flowers1 and see that the soil is well prepared and dug over1 and all the rest may be committed to the care of the children4 ,these would need to be provided with a light hoe and rake1 a dibble or garden trowel1 a watering-pot1 and means and opportunities for securing seeds1 roots1 bulbs1 buds1 and grafts1 all which might be done at a trifling expense4 ,then1 with proper encouragement and by the aid of a few intelligible and practical directions1 every man who has even half an acre could secure a small ,eden around his premises4 ,in pursuing this amusement children can also be led to acquire many useful habits4 ,early rising would1 in many cases1 be thus secured2 and if they were required to keep their walks and borders free from weeds and rubbish1 habits of order and neatness would be induced4 ,benevolent and social feelings could also be cultivated1 by influencing children to share their fruits and flowers with friends and neighbors1 as well as to distribute roots and seeds to those who have not the means of procuring them4 ,a woman or a child1 by giving seeds or slips or roots to a washerwoman1 or a farmer's boy1 thus inciting them to love and cultivate fruits and flowers1 awakens a new and refining source of enjoyment in minds which have few resources more elevated than mere physical enjoyments4 ,our ,saviour directs us1 in making feasts1 to call1 not the rich1 who can recompense again1 but the poor1 who can make no returns4 ,so children should be taught to dispense their little treasures not alone to companions and friends1 who will probably return similar favors1 but to those who have no means of making any return4 ,if the rich1 who acquire a love for the enjoyments of taste and have the means to gratify it1 would aim to extend among the poor the cheap and simple enjoyment of fruits and flowers1 our country would soon literally 8blossom as the rose40 ,if the ladies of a neighborhood would unite small contributions1 and send a list of flower-seeds and roots to some respectable and honest florist1 who would not be likely to turn them off with trash1 they could divide these among themselves and their poor neighbors1 so as to secure an abundant variety at a very small expense4 ,a bag of flower-seeds1 which can be obtained at wholesale for four cents1 would abundantly supply a whole neighborhood2 and1 by the gathering of seeds in the autumn1 could be perpetuated4 ,another very elevating and delightful recreation for the young is found in music4 ,here the writer would protest against the practice1 common in many families1 of having the daughters learn to play on the piano1 whether they have a taste and an ear for music or not4 ,a young lady who does not sing well1 and has no great fondness for music1 does nothing but waste time1 money1 and patience in learning to play on the piano4 ,but all children can be taught to sing in early childhood1 if the scientific mode of teaching music in schools could be more widely introduced1 as it is in ,prussia1 ,germany1 and ,switzerland4 ,then young children could read and sing music as easily as they can read language2 and might take any tune1 dividing themselves into bands1 and sing off at sight the endless variety of music which is prepared4 ,and if parents of wealth would take pains to have teachers qualified for the purpose1 who should teach all the young children in the community1 much would be done for the happiness and elevation of the rising generation4 ,this is an element of education which we are glad to know is1 year by year1 more extensively and carefully cultivated2 and it is not only a means of culture1 but also an amusement1 which children relish in the highest degree2 and which they can enjoy at home1 in the fields1 and in visits abroad4 ,another domestic amusement is the collecting of shells1 plants1 and specimens in geology and mineralogy1 for the formation of cabinets4 ,if intelligent parents would procure the simpler works which have been prepared for the young1 and study them with their children1 a taste for such recreations would soon be developed4 ,the writer has seen young boys of eight and ten years of age gathering and cleaning shells from rivers1 and collecting plants and mineralogical specimens1 with a delight bordering on ecstasy2 and there are few1 if any1 who by proper influences would not find this a source of ceaseless delight and improvement4 ,another resource for family diversion is to be found in the various games played by children1 and in which the joining of older members of the family is always a great advantage to both parties1 especially those in the open air4 ,all medical men unite in declaring that nothing is more beneficial to health than hearty laughter2 and surely our benevolent ,creator would not have provided risibles1 and made it a source of health and enjoyment to use them1 if it were a sin so to do4 ,there has been a tendency to asceticism on this subject1 which needs to be removed4 ,such commands as forbid foolish laughing and jesting1 8which are not convenient10 and which forbid all idle words and vain conversation1 can not apply to any thing except what is foolish1 vain1 and useless4 ,but jokes1 laughter1 and sports1 when used in such a degree as tends only to promote health and happiness1 are neither vain1 foolish1 or 8not convenient40 ,it is the excess of these things1 and not the moderate use of them1 which ,scripture forbids4 ,the prevailing temper of the mind should be serious1 yet cheerful2 and there are times when relaxation and laughter are not only proper1 but necessary and right for all4 ,there is nothing better for this end than that parents and older persons should join in the sports of childhood4 ,mature minds can always make such diversions more entertaining to children1 and can exert a healthful moral influence over their minds2 and at the same time can gain exercise and amusement for themselves4 ,how lamentable that so many fathers1 who could be thus useful and happy with their children1 throw away such opportunities1 and wear out soul and body in the pursuit of gain or fame6 ,another resource for children is the exercise of mechanical skill4 ,fathers1 by providing tools for their boys1 and showing them how to make wheelbarrows1 carts1 sleds1 and various other articles1 contribute both to the physical1 moral1 and social improvement of their children4 ,and in regard to little daughters1 much more can be done in this way than many would imagine4 ,the writer1 blessed with the example of a most ingenious and industrious mother1 had not only learned before the age of twelve to make dolls1 of various sorts and sizes1 but to cut and fit and sew every article that belongs to a doll's wardrobe4 ,this1 which was done for mere amusement1 secured such a facility in mechanical pursuits1 that ever afterward the cutting and fitting of any article of dress1 for either sex1 was accomplished with entire ease4 ,when a little girl begins to sew1 her mother can promise her a small bed and pillow1 as soon as she has sewed a patch quilt for them2 and then a bedstead1 as soon as she has sewed the sheets and cases for pillows2 and then a large doll to dress1 as soon as she has made the under-garments2 and thus go on till the whole contents of the baby-house are earned by the needle and skill of its little owner4 ,thus the task of learning to sew will become a pleasure2 and every new toy will be earned by useful exertion4 ,a little girl can be taught1 by the aid of patterns prepared for the purpose1 to cut and fit all articles necessary for her doll4 ,she can also be provided with a little wash-tub and irons1 and thus keep in proper order a complete miniature domestic establishment4 ,besides these recreations1 there are the enjoyments secured in walking1 riding1 visiting1 and many other employments which need not be recounted4 ,children1 if trained to be healthful and industrious1 will never fail to discover resources of amusement2 while their guardians should lend their aid to guide and restrain them from excess4 ,there is need of a very great change of opinion and practice in this nation1 in regard to the subject of social and domestic duties4 ,many sensible and conscientious men spend all their time abroad in business1 except perhaps an hour or so at night1 when they are so fatigued as to be unfitted for any social or intellectual enjoyment4 ,and some of the most conscientious men in the country will add to their professional business public or benevolent enterprises1 which demand time1 effort1 and money2 and then excuse themselves for neglecting all care of their children1 and efforts for their own intellectual improvement1 or for the improvement of their families1 by the plea that they have no time for it4 ,all this arises from the want of correct notions of the binding obligation of our social and domestic duties4 ,the main object of life is not to secure the various gratifications of appetite or taste1 but to form such a character1 for ourselves and others1 as will secure the greatest amount of present and future happiness4 ,it is of far more consequence1 then1 that parents should be intelligent1 social1 affectionate1 and agreeable at home and to their friends1 than that they should earn money enough to live in a large house and have handsome furniture4 ,it is far more needful for children that a father should attend to the formation of their character and habits1 and aid in developing their social1 intellectual1 and moral nature1 than it is that he should earn money to furnish them with handsome clothes and a variety of tempting food4 ,it will be wise for those parents who find little time to attend to their children1 or to seek amusement and enjoyment in the domestic and social circle1 because their time is so much occupied with public cares or benevolent objects1 to inquire whether their first duty is not to train up their own families to be useful members of society4 ,a man who neglects the mind and morals of his children to take care of the public1 is in great danger of coming under a similar condemnation to that of him who1 neglecting to provide for his own household1 has 8denied the faith1 and is worse than an infidel40 ,there are husbands and fathers who conscientiously subtract time from their business to spend at home1 in reading with their wives and children1 and in domestic amusements which at once refresh and improve4 ,the children of such parents will grow up with a love of home and kindred which will be the greatest safeguard against future temptations1 as well as the purest source of earthly enjoyment4 ,there are families1 also1 who make it a definite object to keep up family attachments after the children are scattered abroad1 and in some cases secure the means for doing this by saving money which would otherwise have been spent for superfluities of food or dress4 ,some families have adopted1 for this end1 a practice which1 if widely imitated1 would be productive of much enjoyment4 ,the method is this3 ,on the first day of each month1 some member of the family1 at each extreme point of dispersion1 takes a folio sheet1 and fills a part of a page4 ,this is sealed and mailed to the next family1 who read it1 add another contribution1 and then mail it to the next4 ,thus the family circular1 once a month1 goes from each extreme to all the members of a widely-dispersed family1 and each member becomes a sharer in the joys1 sorrows1 plans1 and pursuits of all the rest4 ,at the same time1 frequent family meetings are sought2 and the expense thus incurred is cheerfully met by retrenchments in other directions4 ,the sacrifice of some unnecessary physical indulgence will often purchase many social and domestic enjoyments1 a thousand times more elevating and delightful than the retrenched luxury4 ,there is no social duty which the ,supreme ,lawgiver more strenuously urges than hospitality and kindness to strangers1 who are classed with the widow and the fatherless as the special objects of ,divine tenderness4 ,there are some reasons why this duty peculiarly demands attention from the ,american people4 ,reverses of fortune1 in this land1 are so frequent and unexpected1 and the habits of the people are so migratory1 that there are very many in every part of the country who1 having seen all their temporal plans and hopes crushed1 are now pining among strangers1 bereft of wonted comforts1 without friends1 and without the sympathy and society so needful to wounded spirits4 ,such1 too frequently1 sojourn long and lonely1 with no comforter but ,him who 8knoweth the heart of a stranger40 ,whenever1 therefore1 new-comers enter a community1 inquiry should immediately be made as to whether they have friends or associates1 to render sympathy and kind attentions2 and1 when there is any need for it1 the ministries of kind neighborliness should immediately be offered4 ,and it should be remembered that the first days of a stranger's sojourn are the most dreary1 and that civility and kindness are doubled in value by being offered at an early period4 ,in social gatherings the claims of the stranger are too apt to be forgotten2 especially in cases where there are no peculiar attractions of personal appearance1 or talents1 or high standing4 ,such an one should be treated with attention1 because he is a stranger2 and when communities learn to act more from principle1 and less from selfish impulse1 on this subject1 the sacred claims of the stranger will be less frequently forgotten4 ,the most agreeable hospitality to visitors who become intimates of a family1 is that which puts them entirely at ease4 ,this can never be the case where the guest perceives that the order of family arrangement is essentially altered1 and that time1 comfort1 and convenience are sacrificed for his accommodation4 ,offering the best to visitors1 showing a polite regard to every wish expressed1 and giving precedence to them1 in all matters of comfort and convenience1 can be easily combined with the easy freedom which makes the stranger feel as if at home2 and this is the perfection of hospitable entertainment4 ,,chapter ,,xxxi4 ,,laws ,,of ,,health ,,and ,,happiness4 ,it is hoped a day will come when these laws of ,god will be put on tablets in school-rooms and houses1 as are the ten commandments in our churches1 and that all children will be trained fully to understand them1 and then to commit them to memory4 ,laws of ,health for the ,bones4 ,exercise daily in pure air1 because it nourishes and gives strength to the bones4 ,do not habitually keep the spine out of its natural position1 either when sleeping or sitting1 because deformity and disease are thus induced4 ,never compress the chest or ribs1 because it diminishes chest breathing1 and thus lessens the needful amount of nourishing oxygen2 and for the same reason1 support all clothing from the shoulders1 because any pressure on the hips and abdomen lessens abdominal breathing4 ,never wear high heels1 because it tends to produce internal displacement1 to distort the foot1 the spine1 and the ankles1 causes corns and bunions1 and makes a graceful walk impossible4 ,an unfailing cure for corns and bunions is once a week to soak the foot half an hour in four quarts of quite warm water1 in which is dissolved a bit of soda the size of a large walnut4 ,three or four times will relieve and probably cure4 ,laws of ,health for the ,muscles4 ,supply pure blood and healthful food1 because these are indispensable to their health and strength4 ,exercise all the muscles1 so as to secure the healthful development of all1 and avoid weakening them by excessive exercise4 ,change inactive habits not suddenly1 but by a gradual increase of exercise4 ,when too weak to exercise1 employ an operator to increase the flow of blood to the muscles by pressure and rubbing4 ,never compress any of the muscles by tight clothing1 because it diminishes the flow of blood and thus of nutriment4 ,as pure air and light cause increase of strength1 let all exercise be by daylight4 ,avoid increase of exercise when the air is impure1 as it usually is in night-gatherings4 ,laws of ,health for the ,lungs4 ,it is proved by many experiments that a full-grown person vitiates a hogshead of air every hour2 therefore1 so ventilate every room that each inmate shall have the needful pure air at this rate1 especially by night4 ,take care so to dress1 to sit1 and to lie1 that the lungs shall not be compressed1 and thus be deprived of the needful nourishing oxygen4 ,laws of ,health for the ,digestive ,organs4 ,supply every part of the body with its peculiar nutriment2 nitrogen for muscle1 phosphorus for brain and nerves1 carbon for the lungs1 and silica1 iron1 etc41 for other parts4 ,let the proportions follow the example given in wheat1 milk1 and eggs1 which have all the elements needed and in proper proportions4 ,according to this rule1 use unbolted flour rather than superfine4 ,in selecting food1 have reference to age1 climate1 and state of the health4 ,meals should be at least five hours apart1 that the stomach may rest4 ,do not eat between meals1 as it mixes partly digested food with the new supply1 and impedes digestion4 ,do not eat too much1 because it impedes digestion1 and overtaxes1 and thus weakens1 the organs that must throw off the excess4 ,eat only to satisfy hunger1 and not to qualify the palate after hunger is satisfied4 ,do not eat a great variety1 because digestion is easier and more perfect with but few articles4 ,let there be a variety which is successive1 and not at one meal4 ,do not require children to eat what they do not love1 because food which is relished is better digested and more healthful4 ,if very thirsty1 drink water abundantly before eating1 but sparingly at meals--only one tumbler or cup4 ,very hot food or drink debilitates the nerves of the teeth and stomach4 ,very cold water1 or ice1 after a full meal1 interferes with digestion4 ,avoid stimulating drinks1 or use them very weak4 ,a gradual diminution of strength will modify the taste1 so that a weak dilution will be relished as much1 or more1 than a strong4 ,drink only pure water2 filter impure water through sand and powdered charcoal4 ,free drinking of pure cold water between meals tends to purify the blood and strengthen the nervous system4 ,all the yeast-powders for raising bread are not so healthful as hop-yeast2 and those recommended by ,liebig ,hosford do not restore several important elements lost by bolting4 ,laws of ,health for the ,skin4 ,wash the whole body either morning or night2 because its capillaries contain more blood and nerve matter than all the rest of the body2 because air and light cleanse and nourish them2 and because when in full health the skin throws off more than half the refuse of the body1 which1 if not thus expelled1 goes to the lungs1 or bowels1 or kidneys to be expelled1 often causing disease4 ,bath-rooms are a luxury2 but a wet towel1 and a screen for privacy1 are equally useful4 ,chilling the skin closes its pores1 causing colds1 diarrha1 or catarrh4 ,immediate and free perspiration is the safest remedy4 ,rely on bathing1 exercise1 pure air1 and proper food1 rather than on warm clothing and warm rooms4 ,but persons weakened by age or nervous debility must wear more clothing than others1 and bathe in a warm room1 or1 better1 by an open fire4 ,any diminution of clothing should be made in the morning1 when the body is most vigorous4 ,as the body radiates its heat to adjacent cold walls1 be careful to avoid sitting near them1 except when well protected4 ,many take colds or rheumatism by sitting near church or other cold walls4 ,taking air and sun baths tend to strengthen the nerves1 and thus the whole body4 ,avoid a continuous current of air on any part of the body1 as the withdrawal of heat causes disease in the part thus chilled4 ,expose bed-clothing and garments worn next the skin to fresh air1 which removes the exhalations of the skin that otherwise would be re-absorbed4 ,straw and hair mattresses1 and cotton comforters1 should also be aired occasionally4 ,the white dust thrown out by beating them is the scales and other refuse matter from the skin4 ,in epidemics1 nourishing food and cleansing the skin lessens danger4 ,laws of ,health for the ,brain and ,nerves4 ,healthful food1 a clean skin1 and daily exercise in the open air1 are indispensable4 ,take seven or eight hours of sleep by night1 and not by day2 and when taxed by great care1 labor1 or sorrow1 sleep as much as you can1 for thus the brain and nerves recover strength4 ,always have some time each day devoted to some amusement1 and this out-of-doors if practicable4 ,laughter is a very healthful exercise4 ,have system and order in your employments1 and let there be variety1 so that no one set of nerves be wearied and another set unemployed4 ,let the intellect and feelings be engaged in safe and worthy objects1 and so exercise all the faculties as to secure a well-balanced mind in a healthful body4 ,in all cases of disease1 trust more to obedience to these rules than to medicines1 which should be rarely used4 ,laws of ,health for the ,teeth1 ,eyes1 and ,hair4 ,never sleep till the teeth are cleaned with pure water1 a brush1 and a piece of thread or a tooth-pick to remove what lodges between the teeth4 ,it would be well to do this after each meal4 ,avoid very hot food as causing decayed teeth4 ,no tooth-powder is needed if these directions are obeyed4 ,accustom the eyes gradually to as much light as they can bear without pain4 ,light is healthful1 especially to the eyes1 and dark rooms make weak eyes4 ,if the eyes are weak from excessive use1 continue to use them1 but only a little at a time1 with intervals of rest2 for eyes1 like all the rest of the body1 grow weak by disuse4 ,always shade weak eyes from brilliant lights1 especially when reading4 ,for inflamed eyes or eyelids1 do not use what others recommend1 but consult a physician2 as a remedy for one may be injurious for another case4 ,gentle rubbing around and over the eyes draws the blood there1 and tends to increase strength4 ,do it only for two minutes at a time1 three or four times a day4 ,bathing the eyes in cold water strengthens their nerves4 ,never use hair mixtures until some chemist has tested them and assures you there is no lead in them4 ,many persons have had paralysis and other evils by using hair mixtures containing lead to restore the color4 ,brushing and washing the skin of the hair1 and thus bringing the blood to nourish its roots1 is a safe and sure method1 and those mixtures that seem to do good are efficacious chiefly because the directions always require rubbing and cleansing the skin of the hair4 ,remember that these laws of health are laws of ,god1 and that when you disobey them you sin against your heavenly ,father1 who loves you1 and is grieved when you injure your own soul and body4 ,therefore pray to be enabled to obey yourselves1 and to teach these his laws to all under your care1 both by precept and example4 ,,chapter ,,xxxii4 ,,comfort ,,for ,a ,,discouraged ,,housekeeper4 ,there is no doubt of the fact1 that ,american housekeepers have far greater trials and difficulties to meet than those of any other nation4 ,and it is probable that many of those who may read over the methods of thrift and economy adopted by some of the best housekeepers in our land1 and detailed in this work1 will with a sigh exclaim1 that it is impossible for them even to attempt any such plans4 ,others may be stimulated by the advice and examples presented1 and may start off with much hope and courage1 to carry out a plan of great excellence and appropriateness1 and1 after trying a while1 will become discouraged by the thousand obstacles in their way1 and give up in despair4 ,a still greater number will like their own way best1 and think it is folly to attempt to change4 ,for those who wish they could become systematic1 neat1 and thorough housekeepers1 and would like to follow out successfully the suggestions found in this work1 and for those who have tried1 or will try1 and find themselves baffled and discouraged1 these words of comfort are offered4 ,perhaps you find yourself encompassed by such sort of trials as these3 ,your house is inconvenient1 or destitute of those facilities for doing work well which you need1 and you can not command the means to supply these deficiencies4 ,your domestics are so imperfectly qualified that they never can do any thing just right1 unless you stand by and attend to every thing yourself1 and you can not be present in parlor1 nursery1 and kitchen all at once4 ,perhaps you are frequently left without any cook1 or without a chamber-maid1 and sometimes without any hands but your own to do the work1 and there is constant jostling and change from this cause4 ,and perhaps you can not get supplies1 either from garden or market1 such as you need1 and all your calculations fail in that direction4 ,and perhaps your children are sickly1 and rob you of rest by night1 or your health is so poor that you feel no energy or spirits to make exertions4 ,and perhaps you never have had any training in domestic affairs1 and can not understand how to work yourself1 nor how to direct others4 ,and when you go for aid to experienced housekeepers1 or cookery-books1 you are met by such sort of directions as these3 8,take a pinch of this1 and a little of that1 and considerable of the other1 and cook them till they are done about right40 ,and when you can not succeed in following such indefinite instructions1 you find your neighbors and husband wondering how it is that1 when you have one1 two1 or three domestics1 there should be so much difficulty about housekeeping1 and such constant trouble1 and miscalculation1 and mistake4 ,and then1 perhaps1 you lose your patience and your temper1 and blame others1 and others blame you1 and so every thing seems to be in a snarl4 ,now the first thing to be said for your comfort is1 that you really have great trials to meet2 trials that entitle you to pity and sympathy1 while it is the fault of others more than your own that you are in this very painful and difficult situation4 ,you have been as cruelly treated as the ,israelites were by ,pharaoh1 when he demanded bricks without furnishing the means to make them4 ,you are like a young1 inexperienced lad who is required to superintend all the complicated machinery of a manufactory which he never was trained to understand1 and on penalty of losing reputation1 health1 and all he values most4 ,neither your parents1 teachers1 or husband have trained you for the place you fill1 nor furnished you with the knowledge or assistance needed to enable you to meet all the complicated and untried duties of your lot4 ,a young woman who has never had the care of a child1 never done house-work1 never learned the numberless processes that are indispensable to keep domestic affairs in regular order1 never done any thing but attend to books1 drawing1 and music at school1 and visiting and company after she left school--such an one is as unprepared to take charge of a nursery1 kitchen1 and family establishment1 as she is to take charge of a man-of-war4 ,and the chief blame rests with those who placed her so unprepared in such trying circumstances4 ,therefore1 you have a right to feel that a large part of these evils are more your misfortune than your fault1 and that they entitle you to sympathy rather than blame4 ,the next word of comfort is1 the assurance that you can do every one of your duties1 and do them well1 and the following is the method by which you can do it4 ,in the first place1 make up your mind that it never is your duty to do any thing more than you can1 or in any better manner than the best you can4 ,and whenever you have done the best you can1 you have done well2 and it is all that man should require1 and certainly all that your heavenly ,father does require4 ,the next thing is1 for you to make out an inventory of all the things that need to be done in your whole establishment4 ,then calculate what things you find you can not do1 and strike them off the list1 as what are not among your duties4 ,of those that remain1 select a certain number that you think you can do exactly as they need to be done1 and among these be sure that you put the making of good bread4 ,this every housekeeper can do1 if she will only determine to do it4 ,make a selection of certain things that you will persevere in having done as well as they can be done1 and let these be only so many as you feel sure you can succeed in attempting4 ,then make up your mind that all the rest must go along as they do1 until you get more time1 strength1 and experience1 to increase the list of things that you determine shall always be well done4 ,by this course you will have the comfort of feeling that in some respects you are as good a housekeeper as you can be1 while there will be a cheering progress in gaining on all that portion of your affairs that are left at loose ends4 ,you will be able to measure a gradual advance1 and be encouraged by success4 ,many housekeepers fail entirely by expecting to do every thing well at first1 when neither their knowledge or strength is adequate1 and so they fail everywhere1 and finally give up in despair4 ,are you not only a housekeeper1 but a mother8 ,oh1 sacred and beautiful name6 how many cares and responsibilities are associated with it6 ,and how many elevating and sublime anticipations and hopes are given to inspire and to cheer6 ,you are training young minds whose plastic texture will receive and retain every impression you make2 who will imitate your feelings1 tastes1 habits1 and opinions2 and who will transmit what they receive from you to their children1 to pass again to the next generation1 and then to the next1 until a whole nation may possibly receive its character and destiny from your hands6 ,no imperial queen ever stood in a more sublime and responsible position than you now occupy in the eye of ,him who reads the end from the beginning1 and who is appointing all the trials and discipline of your lot1 not for purposes which are visible to your limited ken1 but in view of all the consequences that are to result from the character which you form1 and are to transmit to your posterity6 ,and you who never are to bear a mother's name1 but must toil for the children of others with little earthly honor or reward1 remember that the blessed ,lord 8took upon himself the form of a servant20 that he came 8not to be ministered to1 but to minister20 that those who voluntarily take the lowest place are most likely to stand highest at last2 that all sincere service is accepted and precious2 and that our labors in this life are to bear their fruits through everlasting ages4 ,remember that you have a ,father in heaven who sympathizes in all your cares1 pities your griefs1 makes allowances for your defects1 and is endeavoring by trials1 as well as by blessings1 to fit you for the right fulfillment of your high and holy calling4 ,but the heaviest care and sorrow that ever oppress a woman who1 as housekeeper1 has the control of children and servants1 are her responsibilities as to the eternal destiny of those guided by her teachings and example4 ,our cruel war took thousands of our noblest youth to terrible sufferings in prisons and battle-fields1 and to a torturing death4 ,multitudes of these sacrificed their all to save their country as really as did our ,lord when he suffered for the whole world4 ,and yet many of these martyred heroes gave no evidence of that change which their bereaved parents were trained to believe could alone save their beloved ones from everlasting misery4 ,how many mothers have hid in silent anguish this never-healed wound--this crushing sorrow6 ,the most available remedy for such distress is much that is suggested in ,chapters ,,xxv4 and ,,xxviii42 and the following queries may aid in obtaining the true teachings of the ,bible on these momentous questions3 ,are the definitions given in those chapters of the words right1 righteous1 love1 faith1 and repentance1 in reference to future eternal safety1 sustained by common use and by our dictionaries8 ,what texts illustrate the distinction between right as to motives1 or intention and right as to resulting consequences8 ,what texts show that wrong actions1 owing to mistaken opinions as to what is right1 do not necessarily destroy evidence of a righteous or virtuous character8 ,what texts show that the righteous character which secures eternal safety consists1 not chiefly in emotional love to ,god1 but rather in a controlling principle of obedience to his will1 as manifested in both his natural and revealed laws8 ,what texts show that at some future period 7it may be millions of ages hence7 there will be a final separation of the righteous and the wicked8 ,are there any texts which show that in the intervening ages there will be no improvement of character for those who fail in this life8 and are there any which show that there may be for some1 if not for all8 ,are there any texts which show that the character of every human being is fixed at death8 ,are there any texts which show that some of mankind will be forever sinful1 and forever separated from the righteous8 ,are there any texts which show that all mankind will finally become righteous1 and thus forever happy8 ,when all the texts in the ,bible on these questions are collected and arranged1 when applying the rules of interpretation1 these considerations are to be noticed3 #a4 ,that the word 8,hades10 in many cases1 is translated 8,hell10 when its proper translation is 8the place of departed spirits40 ,the story of ,dives and ,lazarus1 and of the repentant thief1 can be properly explained only by ascertaining the meaning the ,jews attached to the words ,hades and ,paradise2 for ,christ1 of course1 expected them to be thus understood4 ,again1 the meaning of many texts depends on the subject before the mind of the speaker4 ,thus when ,christ replied to the question1 8,are there few that be saved80 did he refer to all beings in the whole universe1 or to the present world1 and to that present time when 8the righteous0 were comparatively a small portion of mankind8 ,again much that relates to the spirit-world can not be fully taught or comprehended4 ,st4 ,paul says that1 when caught up into the third heaven1 he saw1 not1 as in our translation1 things not 8lawful0 to utter1 but1 in the original ,greek1 8impossible0 to utter4 ,again1 the results thus gained from the ,bible should be considered in connection with the analogies of nature and ,god's providence in regard to the continued development of mind and character1 which in this life has so short and imperfect a period1 and in most cases so many and great disadvantages4 ,in completing such an investigation1 much time and mental effort may be required1 but is there any employment of time and intellect so important as this end8 99 99 99 99 99 ,in offering these suggestions1 the author may refer to her own extended observation of the results of religious educational training in the family1 as witnessed in the diverse sects with which she has mingled1 whether ,catholic1 ,protestant1 or ,jewish2 for she counts excellent and intelligent friends in all4 ,she finds all united in the belief of a future life in which the character formed in this life controls the eternal well-being2 so that those who are trained to truth1 justice1 and mercy will be forever happier than those who grow up in sin and wickedness4 ,she finds that the right education of children and servants is more and more an object of care and effort2 and that1 as the consequence1 the world is growing better rather than worse4 ,and finally1 she rejoices in the increasingly open avenues to useful and remunerating occupations for women1 enabling them to establish homes of their own1 where1 if not as the natural mother1 yet as a ,christ-mother1 they may take in neglected ones1 and train future mothers1 teachers1 and missionaries for the world4 ,,note ,a4 ,,views ,,of ,,medical ,,writers ,the ,american ,woman's ,educational ,association has for its object 8the establishment of institutions having endowed departments supporting ladies of superior character and education who shall add to a collegiate course both scientific and practical training1 in all relating to the distinctive duties of woman as housekeeper1 wife1 mother1 nurse of infants and the sick1 trainer of servants1 and chief religious minister of the family state40 ,as ,secretary of this ,association1 the author requested the views of ,mrs4 ,dr4 ,gleason1 of the ,elmira ,water-cure1 on the topics that follow4 ,this lady1 as wife1 mother1 and highly-educated physician1 during over twenty years has had patients of her own sex1 probably counting by thousands1 and has often1 by request1 lectured to graduating classes in the ,ingham ,university1 the ,elmira ,college1 and other popular institutions for women4 ,the following are extracts from her reply3 ,treatment of ,pelvic ,diseases4 8,the pelvic organs1 when diseased1 all have so many symptoms in common1 that it requires not only good anatomical1 pathological1 and physiological knowledge1 but close and well-cultivated diagnostic powers to decide which organ is diseased1 and how it is diseased4 ,for example1 sometimes a displacement of the uterus will cause a sense of weight1 dragging1 and throbbing1 accompanied by pain in the back and in front of the hips4 ,but inflammation1 ulceration1 and induration of this organ will produce precisely the same results2 and sometimes mere nervous debility in these parts will induce these symptoms1 especially when the imagination is excited in reference to the subject4 ,it also is often the case that extreme prolapsus occurs in which there is no pain at all4 8,so also disease of the urinary cyst is indicated by symptoms precisely similar to those which mark the disease of the adjacent organ4 ,these organs lying in close proximity1 and supplied with nerves from the same source1 would necessarily sympathize1 and show disease by similar symptoms4 ,just as in the toothache1 many a one has been unable to point out the diseased tooth4 ,how much more difficulty exists in a case where most women are profoundly ignorant on the subject6 8,it has become a very common notion that when any local displacement of the pelvic organs occurs1 a woman must cease to use her arms1 cease to exercise vigorously1 and keep herself on the bed much of her time4 ,all which1 in most cases1 is exactly the three things which she ought not to do4 ,and thus it is that1 when from want of fresh air and exercise1 and from the many pernicious practices that debilitate the female constitution1 the pelvic organs indicate debility1 and these nerves begin to ache4 ,immediately a harness is put on for local support1 and the bed becomes the constant resort2 and thus the muscular debility and nervous irritability are increased4 ,and yet1 all that is needed is fresh air1 exercise1 simple diet1 and proper mental occupation4 8,in this condition1 perhaps1 resort is had to some ignorant or inexperienced practitioner1 who has some patent supporter to sell1 or who has some secret and wonderful method of curing such diseases4 ,then commences1 in many cases1 a kind of local treatment most trying to the feelings1 which is but seldom required1 and which1 in a majority of cases1 results in no benefit4 8,many a one has recited to me the mental and physical suffering she has endured for months in such a course of treatment1 and all to no purpose4 ,a touching case of this kind recently occurred1 in the case of a beautiful young lady who was a listener to a course of lectures on the pelvis and its diseases1 given by me to the graduating class of a female seminary4 ,at the close she came to me1 and1 with tearful eyes and a quivering lip1 said1 #8,i see now why all ,i have suffered1 in body and mind is worse than useless4 ,i see now that ,i have never had the disease for which ,i have been treated4' 8,woman's trusting1 confiding nature is beautiful2 but oh1 how much it needs to be protected by an intelligence on such subjects that will enable her properly to exercise her own judgment6 ,and surely1 in such cases1 above all others1 a woman should be sure that her medical adviser has had a proper education1 and possesses a well-established moral character4 ,effects of ,imagination in ,reference to these ,diseases4 8,besides the evils of misunderstanding and mistreating these affections1 we have a host of evils from the effects of imagination4 ,multitudes of women1 who hear terrific accounts of the nature of these complaints1 and of the treatment that is inevitable1 have their imagination so excited that aches and pains that are really trifling become magnified into all the symptoms of the dreaded evil4 ,they betake themselves to bed1 become more and more nervous as they give up air1 exercise1 and occupation1 and thus drag out a useless life1 a burden to themselves and to their families4 ,again and again ,i have had such cases brought to me1 where for years they could not leave their beds or walk at all1 when ,i had nothing to do but make them understand their own organism1 and convince them that they needed little else except to get up and go to work1 in order to be healthy women4 ,it is such cases that furnish a large portion of the #8wonderful cures' that attract patients into the hands of poorly-qualified practitioners4 8,it is probable that thousands of women who are suffering from pain in the back and pelvic evils1 and who either will soon be invalids or imagine themselves so1 could be relieved entirely by obeying these directions3 8,wash the whole person1 on rising1 in cool water1 and1 if nervous or debilitated1 by a fire2 dress loosely1 and let all the weight of clothing rest on the shoulders2 sleep in a well-ventilated room2 exercise the muscles a great deal1 especially those of the arms and trunk1 taking care to lie down and rest as soon as fatigue is felt2 eat simple food1 at regular hours2 pursue useful employments1 with intervals of social and healthful amusement2 sleep enough1 and at the proper hours2 and sit often in the sun4 ,peculiar ,instruction needed by ,young ,children4 8,through information gained from my husband1 from other physicians1 from teachers1 from medical writers1 and from the reports of insane hospitals1 it has become clear to my mind that there are secret and terrific causes preying extensively upon the health and nervous energy of childhood and youth of both sexes such as did not formerly exist1 and such as demand new efforts to eradicate and prevent4 8,parents and teachers all over the land need to be made aware that a secret vice is becoming frequent among children of both sexes that is taught by servants and communicated by children at school4 ,indeed1 it may result from accident or disease1 with an innocent unconsciousness of the evil done1 on the part of the child1 while the practice may thus ignorantly be perpetuated to maturity4 ,this practice leads to diseases of the most horrible description1 to mania1 and to fatuity4 ,death and the mad-house are the last resort of these most miserable victims4 8,to protect childhood and youth from this1 it is not only needful to cultivate purity of mind and personal modesty1 but to teach them while quite young that any fingering of the parts referred to involves terrible penalties4 ,no such explicit information should be given as would tempt the incautious curiosity of childhood1 but the child should be impressed with a sense of guilt and awful punishment as connected with any thing of this kind1 that would instantly recur to mind1 if led by accident or instruction to this vice4 8,in regard to those who have already become victims1 to a greater or less degree1 to this vice1 one caution is very important4 ,medical writers and others who have attempted to guard the young in this direction have painted not only the danger but the wickedness of this practice in such strong colors that1 when a young person first discovers the nature of a practice that has been indulged with little conception of the danger or wrong1 overaction on the fears and the conscience is not unfrequently the result4 ,such horror and despair sometimes ensue as almost paralyze any effort on the part of medical advisers to remedy the evil4 8,in all such cases1 it is safest and best to assume that the sin is one of ignorance1 and that the cure is almost certain1 if the directions given are strictly obeyed4 ,unstimulating diet1 a great deal of exercise in the open air1 daily ablution of the whole person1 control of the imagination1 and occupation of the mind in useful pursuits1 will usually remedy the evil1 after its nature is understood40 ,a lady1 after reading the above1 stated that within the last year a little boy under her care1 of very delicate mind and susceptible temperament1 was sent to the country to a private boarding-school1 under the care of a most excellent gentleman and his wife1 who were eminently faithful1 so far as they knew how to be4 ,the child staid only six weeks1 and returned sick1 depressed1 and with a burden on his mind that could not be discovered4 ,after learning that he would not be sent back1 he revealed the shocking story1 and also the fact that the boys had threatened to kill him if he ever told any one4 ,another lady1 after reading this article1 related a similar story of a large and highly respected boarding-school for boys1 and gave several mournful incidents to show the effects of such evils on the health of the pupils4 ,parents whose young sons are at boarding-school can not be too much alarmed on this subject4 ,instructions at a more ,mature ,age4 8,you wish my views and experience in reference to instructions that should be communicated to the young1 on such topics1 at a more mature age4 8,the terrible effects ,i have seen from simple ignorance1 both on individual and domestic happiness1 convince me that a great work is to be attempted in this direction4 ,more than half the cases of extreme suffering which have come under my care could have been saved1 had the course that is aimed at by you and your associates have been secured by them4 ,i have been called repeatedly to lecture to young ladies1 near the close of a school education1 on subjects so important to their future health and happiness1 and ,i never found the least difficulty1 either on their part or my own4 8,when the proper discriminations are made between true delicacy and propriety1 and a fastidious and mawkish imitation of them1 there is no difficulty in making them understood and appreciated4 ,i have found1 on such occasions1 if a person was present known to be wanting in purity and delicacy1 it was such only who made very offensive protestations against the course pursued in such instructions4 8,in reference to social as well as secret vices of this description1 it seems to me the protection of ignorance should be preserved as long as possible1 and yet so that1 when such knowledge dawns1 there shall immediately recur the needful impression of danger and sin4 ,these duties belong especially to parents and teachers2 and the circulation of books and papers with the gross and pernicious information that many have recommended and practiced involves1 as it seems to me1 most hazardous results4 8,the implanted principles which establish the family state are connected with the highest rewards when rightly regulated1 and with most dreadful penalties when perverted or abused4 ,and the prosperity of individuals1 of families1 and of nations1 for this life and the life to come1 depends more on the proper control and regulation of these principles than on any other social or moral duty4 8,and yet there is no point of morals and religion so widely abused and so fruitful of misery and sin as much that is connected with these principles4 ,instead of being regulated by correct knowledge and well-formed habits of thought and action1 all seems left to the mistakes of ignorance or the control of worldly fashion4 8,one cause of this state of things is want of consistent rules and customs as to what constitutes true modesty4 ,these are all dependent on a general principle of physiology either rarely recognized or inconsistently regarded4 ,the principle is this3 8,when the mind directs thought and volition toward any organ of the body the blood and nervous fluid tend to that organ4 ,thus1 when the brain is used1 or the eye1 or the hand1 the nervous fluid and blood tend to the organ to stimulate its action4 ,if this stimulation is too frequent1 or too long continued1 or produced by unnatural methods1 then debility or disease are the result4 ,the capillaries of the misused organ become engorged1 producing temporary or chronic inflammation or congestion4 8,the same is true of those organs consecrated to marriage4 ,excess or unnatural abuse causes an engorgement of the capillaries1 and then a resulting increase of excitement1 and to a degree that sometimes baffles all efforts at self-control4 8,it is owing to this physiological principle that the rules of personal modesty1 of decorum1 and of propriety in social intercourse have been established4 8,on the principle above stated these sensibilities demand the control of the thoughts4 ,for this reason it is that certain topics which lead to such thoughts are excluded from general conversation1 or1 if they are alluded to1 are veiled in expressions that children do not understand4 ,it is for this cause that novels1 poetry1 and pictures which direct the imagination to such topics are deemed objectionable1 especially for the young4 8,it is owing to this physiological fact that ,jesus ,christ declares that the guilt of adultery commences in the indulgence of the thoughts4 8,marriage is not allowable until there has been due instruction and a habit formed of regulating these sensibilities by rules of modesty1 decency1 and propriety1 and also knowledge imparted as to the dangers consequent on neglecting these rules4 ,and here is the place where the customs and practices of society are most inconsistent1 false1 and destructive to health and morals4 ,for in one direction there is excessive and dangerous laxness1 and in another false and dangerous strictness and fastidiousness4 8,the rule to guide is this1 that whenever health1 life1 or duty demand it1 all connected with these topics should be spoken of and done without restraint or embarrassment2 but when there are no such demands1 they are to be excluded4 ,thus all these topics are spoken of plainly in the ,bible and read in public worship1 and also in medical1 surgical1 and hospital practice2 and it is deemed false modesty and false delicacy to express opposition or disapproval4 ,but when there are no such demands to serve health or life1 or to protect from future dangers1 conversation1 poetry1 jokes1 or coarse expressions on such topics are vulgar1 indecent1 and sinful4 8,direct violation of these rules are now pervading not only our popular amusements1 our poetry1 and novels1 but extensively the weekly and daily press is every day drawing attention to topics dangerous and forbidden except for necessary instruction and wanting4 ,the ,bible as read in families and churches comes with solemn simplicity as instruction from ,god1 and sins of all kinds are made known for warning and instruction4 ,very different in style and influence are the details of vices and crimes presented daily in newspapers1 magazines1 poetry1 and novels4 8,it would seem as if the ,prince of ,darkness had sent forth his minions to hide all that knowledge that would save from sin and suffering1 and to expose all that tempts to danger and sin4 8,in addition to the dangers of our popular literature1 there is a wide-spread assumption that such is the constitution of man1 that the unsullied purity of thought and conduct demanded of the weaker sex is not to be expected or scarcely required of the stronger4 ,this pernicious opinion is not unfrequently implied in medical writers1 especially those residing in the centres of ,european licentiousness4 8,therefore it is very important for parents to know1 in the first place1 that constitutional diversities exist1 involving more temptations to some than to others2 and in the next place1 that every child is so organized1 that strict obedience to the laws of health1 knowledge of danger from uncontrolled thoughts1 useful occupation1 and suitable moral and religious training1 will secure the regulation of ordinary temptations1 and self-control under extraordinary ones4 ,where in maturity this has not been the case1 it has been owing to excess either in forbidden or in legal indulgence4 8,there is nothing more difficult than to change customs and prejudices1 especially in matters of delicacy and propriety4 ,and it is woman more than man who has controlling influence in these respects4 ,whatever the cultivated and conscientious women of our country decide ought to be done1 and will use their influence to have done1 will surely be accomplished4 8,the evils here indicated can never be appreciated until mothers and teachers gain that knowledge of the construction of the body and the dangers connected with the duties of the family state1 which now is confined to the medical profession1 while physicians1 by the false customs and false modesty of women1 are constrained to a dangerous reticence4 8,i believe that the method proposed by your ,association1 of securing by endowments well-qualified ladies whose official duty it shall be to train the young to be healthy1 and to communicate all the knowledge that will fit them to fulfill healthfully and happily all their future duties and relations1 will1 so far as it is carried out1 effectually remedy the evils1 and secure the benefits designed4 8,oh1 that all parents and teachers who are to train the next generation could be made to understand these intimations1 and save their daughters from the abounding anguish which has come upon such multitudes of those now upon the stage6 ,very truly yours1 ,r4 ,b4 ,,gleason40 ,these views of ,mrs4 ,dr4 ,gleason are in accordance with those of the most influential1 learned1 and benevolent medical men4 ,dr4 ,george ,t4 ,elliott1 late ,president of the ,new ,york ,county ,medical ,society1 says of muscular exercise 7or1 as ,mrs4 ,gleason would say1 8getting up and going to work073 8,if this were properly carried out1 the local treatment now so much in vogue1 and the ever-ready resort to the speculum1 might commonly be dispensed with40 ,dr4 ,thomas suggests similar views in an address before the ,medical ,society of ,new ,york ,county1 in which he speaks of 8the wonderful improvement exerted on cases which have long resisted local means1 by sea-bathing1 or a few months passed in the country4 ,he also says3 8,the fact is notorious that the local treatment of these diseases is not as successful as we could wish20 and of uterine injections he says3 8,my impression is1 they have done1 and are going to do1 a great deal of harm4 ,i see no necessity for them40 ,dr4 ,peasely1 of ,new ,york ,city1 says3 8,medical applications to the uterus are often used in conditions not justifying them40 ,the senior editor of the ,pacific ,medical ,journal says3 8,it is hoped that the fashion of women having recourse to local treatment has passed to its culmination4 ,the highest authorities have taken the back course1 and condemn their own uterine surgery in some respects40 ,the editor of the ,medical ,record1 of ,new ,york ,city1 says3 8,in a majority of cases the speculum is used only because it is the fashion4 ,the natural tendency of this is certainly demoralizing40 ,dr4 ,george ,h4 ,taylor1 author of an original work on diseases of women1 says3 8,a large portion of the women treated by me for pelvic disease would1 in certain stages1 be cured by loose dresses supported from the shoulders1 domestic exercise1 and proper diet4 ,and the ,movement ,cure1 to a great extent1 consists of exercises that would in many cases be as successful1 and more useful1 if performed in domestic labor4 ,moreover1 in my experience1 not more than one case in twenty of cures by movements requires either local examination or local treatment4 ,a large portion of my patients could1 by obeying my directions1 cure themselves at home40 ,most medical men now agree that the modes of dress1 and the excessive mental taxation of schools1 unaccompanied by the healthful domestic labor of former days1 largely account for the prevalence of diseases among young girls which formerly were confined to married women1 and also for the alarming increase of such diseases4 ,,index4 ,accidents and antidotes1 #cff4 ,acids1 how to be kept1 #ajh4 ,address of the author to readers1 #ae4 ,aged1 care of the1 #cja4 ,air-cells1 number in human lungs1 #aec4 ,alcoholic drinks1 #ajj2 the microscope1 #bbh4 ,alcoholic poisoning1 antidote for1 #cfh4 ,almond and cocoa-nut cake1 #hf4 ,amusements and social duties1 #ddj1 et seq4 ,angry tones avoidable1 #bgg4 ,antidotes for some poisons1 #cfg4 ,apple and bread dumplings1 #gi4 ,apple-bread1 #fh4 ,apple-custard1 #fh4 ,apple-omelet1 to make an1 #fc4 ,apple-pie1 #gf4 ,apple-sauce1 #ef4 ,apple-tarts1 spiced1 #ha4 ,apple-trees1 to preserve from insects1 #cfj4 ,apple-ice1 #ig4 ,apple-jelly1 #ih4 ,apple lemon-pudding1 #ig4 ,apple-snow1 #ih4 ,apples1 to preserve1 #ib4 ,apportionment of time1 proper1 #bhc4 ,arrow-root1 how purchased and kept1 #aje4 ,arsenic1 antidote for1 #cfh4 ,asparagus1 how to cook1 #fc2 how dished1 #aaa4 ,associated charities1 a system of1 #chg4 ,attic story of a house1 plan for1 #add4 ,bacon1 the fat of good1 #ba4 ,baked fish1 #ei4 ,baked meats4 ,see ,roasts1 #df4 ,basement1 plan for a1 #adg4 ,basket-ware for kitchen1 #cdg4 ,baskets for flowers1 #aif2 and fruits1 #ccc4 ,bath1 use and misuse of the1 #bdj4 ,baudeloque1 ,m41 on foul air1 #aeh4 ,beautifying a home1 #aib1 et seq4 ,beds1 arranging1 #cda4 ,beef1 selection of1 #ah2 different cuts of1 #ai2 economy in purchase of1 #ai2 stew1 #cj2 soups1 #cg2 hash1 #dj2 boiled1 #dc2 roast1 #df2 pot-pie of1 #dg2 pie of cold1 #dh2 frizzled1 #ea4 ,beef-tea1 #ajb4 ,beef's-gall1 to keep1 #aaf4 ,beefsteak1 broiled1 #ej4 ,bees1 care of1 #cab4 ,beets1 how to cook1 #fa4 ,biliousness1 cause of1 #bag4 ,bill of fare four weeks ahead1 #abe4 ,bird'snest pudding1 #gh4 ,biscuits--soda1 yeast1 potato1 #fi2 of sour milk and flour1 #ga4 ,blackberry jam1 #ic4 ,blanc-mange1 #ih2 of wheat flour1 #ig4 ,bleeding from the lungs1 throat1 etc41 #cfi4 ,blood1 the human1 #aej1 et seq4 ,body1 composition of the human1 #bad4 ,boiled fish1 #ei4 ,boiled meats--to cook tough beef1 ham1 beef1 fowls1 #dc2 a leg or shoulder of veal1 mutton1 or lamb1 calf's liver and sweet-breads1 kidneys1 pillau1 smoked tongues1 corned beef1 #dd2 partridges or pigeons1 ducks1 turkeys1 #de4 ,bologna sausages1 to make1 #bf4 ,bones1 composition of1 #bdc2 laws of health for the1 #ded4 ,borax1 for washing1 #aab4 ,brain and nerves1 #bjc4 ,brain1 laws of health for the1 #deg4 ,brandy peaches1 #ia4 ,bread1 remarks regarding family1 #fd2 fine flour1 #ff2 middlings1 or unbolted flour1 raised with water only1 #fg2 rye and indian1 third1 rye1 ,oat-meal1 pumpkin and apple1 corn-meal1 #fh2 sweet rolls of corn-meal1 soda biscuit1 yeast biscuit1 potato biscuit1 buns1 #fi2 how to keep1 #ajh4 ,bread and apple dumplings1 #gi4 ,bread and fruit pudding1 #gg4 ,bread omelet1 to make1 #fc4 ,bread-crumbs and meat hash1 #dj4 ,bread pudding1 stale1 #gh2 for invalids1 #ha4 ,breakfast dishes1 #gj-gc4 ,breakfast-rooms1 care of1 #cce4 ,breathing1 the action in1 #bde4 ,breeding of animals1 #cjg4 ,brewer1 ,professor1 of ,yale ,college1 on ventilation1 #afi4 ,brine or pickle for beef1 pork1 etc41 #be4 ,broccoli1 to pickle1 #ee4 ,broiled fish1 #ei4 ,broiled mutton or lamb chops1 beefsteak1 fresh pork1 ham1 sweet-breads1 veal1 pork relish1 #ej4 ,broiled oysters1 #eh4 ,bruises1 remedies for1 #cff4 ,brlure1 or fire-blight1 #cfj4 ,buckwheat1 how produced and kept1 #aje4 ,buckwheat cakes1 #gc4 ,budding and grafting1 #cec4 ,buns1 to make1 #fi4 ,burns1 remedies for1 #cff4 ,butler1 ,fanny ,kemble1 on theatre-going1 #ddd4 ,butter1 to keep1 #ajf2 in hot weather1 #abc4 ,butternut catsup1 #ef4 ,cabbage1 fine1 pickled1 #ed4 ,cabbage and cauliflower1 to cook1 #fb4 ,cake1 general directions for making1 #he2 one1 two1 three1 four cake2 chocolate1 jelly1 orange1 almond1 and cocoa-nut1 #hf2 pound-cake1 plain-cake1 fruit1 huckleberry1 gold and silver1 rich sponge-cake1 #hg2 plain sponge-cake1 gingerbread1 fried cakes1 cookies1 etc41 #hh2 plain loaf-cake1 rich loaf-cake1 dough-cake1 icing for cake1 #hi2 how to keep1 #ajh4 ,calf's-foot1 to cleanse1 #bc2 jelly1 #dd1 #ib2 to cook1 #dd4 ,calf's head and feet1 to cleanse1 #bc2 soup1 #ch2 to cook1 #dh4 ,calf's liver and sweet-breads1 to cook1 #dd4 ,candied fruits1 #ii4 ,candles1 to make1 #cbh4 ,canker-worm1 to check1 #cfj4 ,canned fruits1 #ia4 ,capers1 sauce of1 mock1 #eg4 ,capitol1 ventilation and warming of the1 #afe4 ,carbonaceous food1 #bag4 ,carbonic acid1 #aec4 ,card-playing as an amusement1 #ddd4 ,care of meats1 #ah1 #bb2 of the aged1 #cja2 of domestic animals1 #cje2 of the sick1 #cac2 of servants1 #dbd4 ,carpets1 selection of1 #ccj2 cutting and fitting1 #ccj4 ,carrots1 how to cook1 #fa4 ,carving1 directions for1 #cch4 ,castle-building1 #bif4 ,catholic priests1 care for servants1 #dch4 ,catsup1 walnut or butternut1 #ef2 tomato1 #eg4 ,cauliflower1 to pickle1 #ee2 to cook1 #fb4 ,celery1 to prepare1 #fb4 ,cell-life1 #bjj2 curious facts1 #bja2 important relations to health1 #bjb4 ,cellar1 care of a1 #cdh4 ,cement1 a good1 #abb4 ,chairs1 a use for old1 #aie4 ,chambers and bedrooms1 care of1 #cci4 ,character1 protection to1 #daj4 ,charities1 associated1 #chg1 et seq4 ,charlotte russe1 #if4 ,cheese1 how to keep1 #ajh4 ,cheese of veal1 #ea4 ,cherries1 to preserve1 #ic4 ,cherry-pie1 #gi4 ,chickens1 etc41 stew1 #ca2 roast1 #dg2 pot-pie and rice-pie1 #dh4 ,chicken salad1 #eg1 #if4 ,children talking to parents1 #bfd1 et seq42 the bath for1 #bda2 training the manners of1 #bfi1 et seq4 ,see1 also1 ,young ,children4 ,chimney1 a central1 #agf4 ,chimneys1 #ahi1 et seq4 ,chinese1 respect for age1 #cjd4 ,chocolate1 as a beverage1 #aja4 ,chocolate-cake1 #hf4 ,cholera1 in the shade1 #bef4 ,chowder1 clam1 #ei4 ,cider and toast1 #aja4 ,circus-riding1 about1 #dda4 ,citron melons1 to preserve1 #ic4 ,clam soup1 #cg2 chowder1 #ei4 ,clarify sugar1 to1 #ii4 ,clark1 ,dr4 ,james1 on physical education of children1 #dja4 ,cleaning furniture1 #ccb4 ,cleanliness1 #bce1 et seq42 for animals1 #cjf4 ,clothing1 #bdc1 et seq42 selection of family1 #abi4 ,cloths1 table1 #aji4 ,coal1 anthracite and bituminous1 #cbe4 ,coal mines1 principle of ventilating1 #afh4 ,cocoa1 to make1 #ajj4 ,cocoa-nut pudding 7plain71 #gh2 cake1 #hf4 ,codfish1 a relish1 #ea2 where to keep1 #ajh4 ,coffee1 fish-skin for1 #ajj2 cream for1 #aja2 to purchase1 #ajg2 for children1 #bcj2 as a beverage1 #bca4 ,cold-meat hash1 #ci2 nice way of cooking1 #da4 ,colds1 treatment of1 #caf4 ,combe on the management of infants1 #cib4 ,comfort for a discouraged housekeeper1 #dei4 ,company1 reception of1 #ccc4 ,conductors of heat1 #afd4 ,constipation1 cure for 7in note71 #cae4 ,convection1 a principle of heat1 #afd4 ,cookies1 #hh4 ,cook-stove1 to roast in1 #df4 ,cooking-stoves and ranges1 #ahb1 et seq4 ,cool1 how to keep1 #abb4 ,corn 7green7 soup1 #cf2 pudding1 #ha4 ,corn-cake1 sachem's head1 #gc4 ,corn-meal bread1 #fh2 sweet rolls of1 #fi2 pop-overs1 #gf2 for breakfast and supper1 #gj4 ,corned-beef hash1 #da2 boiled1 #dd4 ,corrosive sublimate1 antidote for1 #cfh4 ,cottage cheese1 fine1 #gc4 ,cows1 care of1 #cji4 ,crab-apple marmalade and jelly4 ,see ,quince ,marmalade4 ,cracked wheat1 #ga2 how purchased and kept1 #aje4 ,cracker plum-pudding1 #hb4 ,cranberry1 #ig2 sauce1 #ef4 ,creaking hinges1 to stop1 #abc4 ,cream for coffee and tea1 #aja4 ,cream tartar1 beverage1 #ajb4 ,crockery for a kitchen1 #cdf4 ,crumpets1 royal1 #gb4 ,cucumbers1 pickled1 #ec2 convenient way to pickle1 #ed2 to prepare1 #fb2 prepared for table1 #aaj4 ,curculio1 the1 in plum-trees1 #cfj4 ,curd pudding1 ,english1 #gg4 ,currant and raspberry pie1 #gi4 ,currant jelly1 #id2 whisk1 #if4 ,currants1 to preserve1 #ic2 for cake1 #ajg2 raised in a wet soil1 #ceh4 ,custard1 plain1 #gg4 ,cuts1 remedies for1 #cff4 ,cutting dresses1 hints on1 #cfa4 ,dancing as an amusement1 #dda4 ,death-rates1 average of1 #afb1 #afc4 ,decay1 results of animal or vegetable1 #afb4 ,dessert of rice and fruit1 #hj4 ,desserts and evening parties1 #ie4 ,diaphragm1 the human1 #bdf4 ,digestion of food1 #bag4 ,digestive organs1 the1 #bai2 the laws of health for1 #dee4 ,dining-rooms1 care of1 #cce4 ,discouraged housekeeper1 comfort for1 #dei4 ,domestic amusements and social duties1 #ddj1 et seq4 ,domestic animals1 care of1 #cje1 et seq4 ,domestic exercise1 #bjh1 et seq4 ,domestic manners1 #bfj1 et seq4 ,domestic service a great problem1 #dbi4 ,domestics' rooms1 #cdb4 ,dormer-windows1 #agf4 ,dough-cake1 #hi4 ,doughnuts1 #hh4 ,drawn butter1 #aaj2 sauce1 #ef4 ,dress appropriate to servants1 #dca4 ,dress--fashion ruinous to health1 #bdc4 ,dressing a young girl1 proper mode of1 #bea4 ,drinks1 etc41 for the sick1 #ajj4 ,drop-cakes of fine wheat or rye1 #gb4 ,drowning1 in cases of1 #cfg4 ,ducks1 to boil1 #de4 ,dumplings of bread and apples1 #gi4 ,dwelling1 construction of a family1 #abg2 ornamentation of furniture of1 #abh4 ,early rising1 #bed2 recommended1 #ddg4 ,earth-closets1 #ade4 ,eating too much1 #bad2 too fast1 #bbb4 ,economical breakfast-dish1 #ga4 ,egg-plant1 how to cook1 #fa4 ,eggs1 with meat-hash1 #ci2 omelet1 #ea2 with milk as sauce1 #ef2 modes of cooking1 #fc2 to preserve1 #abb4 ,egg tea1 egg coffee1 and egg milk1 #ajb4 ,english curd-pudding1 #gg4 ,essences1 how to be kept1 #ajh4 ,evening parties and desserts1 #ie4 ,exercise indispensable to health1 #baa2 for animals1 #cjg4 ,expenses1 family1 #acj4 ,eyes1 laws of health for the1 #deg4 ,family attachments1 #deb4 ,family religious training1 #dad1 et seq4 ,fasting1 a remedy for sickness1 #cad4 ,fault-finding1 mistakes of1 #dcb4 ,fever1 drink for a1 #ajb4 ,figs1 where raised1 #ceh4 ,filberts1 where raised1 #ceh4 ,fine-flour bread1 #ff4 ,fire1 in case of1 #cfi4 ,fire-blight in pear-trees1 #cfj4 ,fire-places1 the advantages of open1 #aff4 ,fires and lights1 #cbd4 ,fish1 selection of1 #bb2 to salt down1 #bc2 directions for cooking1 #eh4 ,fishing as a sport1 #ddj4 ,fitting dresses1 hints on1 #cfa4 ,flannel shirts save washing1 #aab4 ,flavoring powders1 #cc4 ,floating island1 #ih4 ,flour1 how it should be kept1 #ajd4 ,flour puddings1 flour and fruit puddings1 #ge2 a rich1 #hj4 ,flower-seeds1 planting1 #cej4 ,flowers1 appropriate for baskets1 #aig2 in a room1 to cultivate1 #aig4 ,fluids as food1 #bbd4 ,flummery1 #if4 ,folding1 sprinkling1 and ironing1 #aah4 ,folding clothing1 directions for1 #cdb4 ,food1 on the conversion of1 into nourishment1 #bad2 responsibility as to1 in a family1 #bad2 on taking too much1 #bad2 proportion of nutritive elements in1 #bae2 on one kind of1 for each meal1 #bag2 quantity of1 to be graduated by exercise1 #bag2 on the quality of1 #bba2 stimulating1 #bba2 animal and vegetable1 #bba2 kinds of1most easily digested1 #bbb2 injurious1 from bad cooking1 #bbb2 on eating too fast1 #bbb2 on exercise1 after taking1 #bbc2 on hot and cold1 #bbc2 highly concentrated1 #bbd2 for the sick1 #cah4 ,forewarn instead of find fault1 #dcb4 ,foul air1 the evils of1 #aeh1 et seq4 ,fowls1 boiled1 #dc2 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#bfj4 ,gooseberries1 how propagated1 #ceh4 ,gouffee's recipes1 #cc4 ,grafting and budding1 #cec4 ,grapes1 easy way to keep1 #abe2 to raise1 #cei4 ,grates and stoves1 #cbd4 ,gravies1 always to be strained1 #df2 brown flour for meat1 #df4 ,grease and stains1 mixtures for removing1 #abj1 #abd4 ,grease-spots1 to remove1 #abd4 ,greens1 how prepared1 #aaa4 ,green corn1 how to cook1 #fa2 pudding1 #ha2 patties1 #hb4 ,ground-plan of a house1 #acd4 ,gruels1 water and ,oat-meal1 #ajb4 ,habits of system and order1 #bha1 et seq4 ,hair1 laws of health for the1 #deg4 ,ham1 selection of1 #ba2 recipe for molasses-cured1 #bd2 brine for pickling1 #be2 to smoke1 #bf2 hash of cold1 #da2 boiled1 #dc2 how to keep1 #ajh2 broiled eggs for1 #aaa4 ,hard yeast1 #ff4 ,hashes1 common way of spoiling1 #ci2 fresh meat1 cold meat and potatoes1 with eggs1 #ci2 with tomatoes1 nice beef1 veal1 rice and cold meat1 bread-crumbs and cold meat1 cold beefsteak1 #dj2 cold mutton or venison1 corned beef1 cold ham1 meats warmed 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#if2 lemonade and other ices1 #if4 ,iced fruit1 #ih4 ,icing for cake1 #hi4 ,indian meal1 how purchased and kept1 #aje4 ,indian pudding boiled1 without eggs1 #gi2 baked1 #ha4 ,indiana pickles1 #ee4 ,indigo1 to purchase and keep1 #ajg4 ,industrial schools1 #cfb4 ,infants1 pure air for1 #bfh2 mortality among1 #cij2 on giving to the older children1 #cia2 ignorance of parents concerning1 #cia2 importance of knowing how to take care of1 #cib2 ,combe and ,bell cited1 #cic1 et seq42 food for1 #cid2 medicines for1 #cid2 keeping warm1 #cie2 keeping their heads cool1 #cif2 bathing1 #cif2 to creep1 #cig2 habits1 #cig2 teething1 #cih2 constipation1 #cii2 diarrha1 #cii2 use of water in fever1 #djj4 ,ingrafting1 #cee4 ,ink1 indelible1 how to make1 #abb4 ,ink-stains1 to remove1 #aba4 ,instinctive love1 #cgb4 ,intemperance in eating1 #bad1 #bah4 ,involuntary motion1 nerves of1 #bjd4 ,iodide of potassium1 antidote for1 #cfh4 ,irish stew1 #ca4 ,ironing1 articles to be provided for1 #aag2 general 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,lemon pudding1 #hb2 jelly1 #ig2 peel1 #ajg4 ,lemonade ice1 #if4 ,lettuce salad1 #eg4 ,leucoemia1 #bef4 ,lewis1 ,dr4 ,dio1 on ventilation1 #aei4 ,light essential to health1 #bef4 ,light for animals1 #cjg4 ,lightning1 struck by1 #cfi4 ,lights for a house1 #cbf4 ,lime or baryta1 antidote for1 #cfh4 ,liver1 calf or pig1 beef1 to cook1 #ea4 ,liver1 use of the human1 #bch4 ,loaf pudding1 #hb2 cake1 #hi4 ,longevity1 ,sir ,john ,sinclair on1 #beg4 ,lungs1 the human1 #aea2 laws of health for1 #dee4 ,lye1 to make1 #aae4 ,macaroni1 how purchased and kept1 #aje4 ,macaroni pudding1 #ha4 ,mahogany furniture1 #ccc4 ,mangoes1 pickled1 #ed4 ,manners at home and in society1 #bfj1 et seq4 ,manners to servants1 #dce4 ,marketing1 #ah4 ,marmalade1 quince1 #id2 orange1 #ig4 ,martinoes1 to pickle1 #ed4 ,mattresses1 #aci1 #cda4 ,measures of quantity1 #bh4 ,meat and rusk puddings1 #gf4 ,mechanical skill developed in children1 #dej4 ,medicines1 the use of1 #cad1 et seq4 ,melancholy1 condition of1 #big4 ,mental 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children in the1 #dja4 ,oyster plant1 or salsify1 to cook1 #fa4 ,oysters1 stewed1 fried1 fritters1 scalloped1 broiled1 omelet1 pickled1 #eh2 roast1 #ei4 ,ox-muzzle made into an ornament1 #aif4 ,oxygen1 amount of in full-grown man1 #aej4 ,packing and storing articles1 #cdb4 ,panada1 #ajb4 ,pancreas gland1 the1 #bch4 ,pan dowdy1 #gf4 ,paper to keep preserves1 #abc4 ,paralysis of portion of the brain1 #bjf4 ,parlor cheaply furnished1 #aie4 ,parsley1 as a garnish1 #aaa4 ,parsnips1 how to cook1 #fb4 ,partridges1 to boil1 #de4 ,paste for puddings and pies should be banished from every table1 #hc2 pie-crusts1 #hc2 directions for making rich pie-crusts1 #hd ,patties of green corn1 like oysters1 #hb4 ,pea 7green or dried7 soup1 #cg4 ,peaches1 pickled1 #eb2 in pie1 #gi2 how to preserve1 #ia4 ,pearl barley-water1 #ajb4 ,pearl barley and pearl wheat1 how purchased and kept1 #aje4 ,pearl wheat or cracked wheat1 #ga4 ,pears1 to preserve1 #ib4 ,peppers1 pickled1 #ec4 ,perspiration tubes1 length of1 #bcg4 ,philadelphia1 death-rate of1 #afc4 ,philanthropy1 instances of true1 #chj4 ,phin1 ,professor1 on lighting houses1 #cbf4 ,phosphorus1 antidote for1 #cfh4 ,pickle for cold fish1 #ei4 ,pickled oysters1 #eh4 ,pickles1 general directions1 #eb1 #aaj2 sweet1 tomatoes1 peaches1 #eb2 peppers1 nasturtions1 onions1 gherkins1 mushrooms1 cucumbers1 walnuts1 #ec2 mangoes1 cabbage1 martinoes1 cucumbers1 #ed2 ,indiana1 cauliflower1 or broccoli1 #ee2 never keep in glazed ware1 #ajf4 ,pictures1 the hanging of1 #ccb4 ,pie1 potato1 #dh4 ,pie-crusts1 #hc1 #hd4 ,piece-bag1 a1 #adf4 ,pies--meat1 mutton1 beef1 chicken1 rice-chicken1 #dh4 ,pigeons1 to boil1 #de4 ,pigs1 benefited by cleanliness1 #bda4 ,pilaff1 or ,turkish stew1 #cb4 ,pillau1 a favorite dish in the ,south1 #dd4 ,pine-apples1 to preserve1 #ib4 ,pitch1 to remove spots of1 #abj4 ,plain cake1 raised with eggs1 #hg4 ,planting flower and garden seeds1 #cej4 ,plum pie1 #gi4 ,plum pudding1 cracker1 #hb4 ,plums1 to preserve1 #ib4 ,poisons1 antidotes for certain1 #cfg4 ,pop-overs1 of corn-meal1 #gf4 ,pork1 divisions of a hog1 #ba2 selection of1 #ba2 to salt1 #bd1 #be2 broiled1 #ej2 fresh1 #aaj4 ,potash soap1 to make1 #aae4 ,potato1 various modes of cooking1 #fj2 soup1 #cf2 pie1 #dh2 biscuit1 #fi2 yeast1 #ff2 starch pudding1 #gh4 ,pot au feu1 or ,french stew1 #cb4 ,pot-pie--beef1 veal1 or chicken1 #dg4 ,poultry1 selection of1 #ba2 when and how to be killed1 #bb2 boiled1 #aaj2 care of1 #caa4 ,pound-cake1 #hg4 ,precocity1 juvenile1 #bie4 ,preserves and jellies1 general directions1 #ij2 how to keep1 #ajh4 ,preserving fruit-trees1 #cfj4 ,propagation of plants1 #cec4 ,property1 on using properly1 #cgh4 ,pruning1 #cef4 ,prussic acid1 antidote for1 #cfh4 ,puddings and pies1 #gd2 queen of all puddings1 #ge2 flour puddings1 flour and fruit1 rusk and milk1 rusk1 #ge2 meat and rusk 7one easily made71 pan dowdy1 corn-meal1 pop-overs1 best apple-pie1 rice pudding1 #gf2 bread and fruit pudding1 boiled-fruit pudding1 ,english curd pudding1 common apple-pie1 plain custard1 mush or hasty pudding1 #gg2 stale bread1 rennet custard1 bird's nest pudding1 minute pudding of potato starch1 tapioca pudding1 cocoa-nut pudding1 #gh2 pumpkin-pie1 ripe-fruit pies1 mock cream1 pudding of fruit and bread-crumbs1 bread and apple dumplings1 ,indian pudding without eggs1 boiled ,indian and suet puddings1 #gi2 dessert of rice and fruit1 rice and apple1 rich flour pudding1 #hj2 apple-pie1 #hj2 spiced apple-tarts1 baked ,indian pudding1 apple custard1 macaroni or vermicelli puddings1 green-corn pudding1 bread pudding for invalids1 #ha2 a good pudding1 loaf pudding1 lemon pudding1 green-corn patties1 cracker plum pudding1 bread-and-butter pudding1 #hb2 sauces for puddings1 #hb2 paste for puddings and pies1 #hc4 ,pumpkin and squash1 how to cook1 #fb2 bread1 #fh2 pie1 #gi2 preserved1 #id4 ,puritans1 descendants of the1 #bfb4 ,pyramid for a table1 #ii4 ,quantity1 measures of1 #bh4 ,queen of all puddings1 #ge4 ,quinces1 to preserve1 #ia2 jelly1 #ia2 marmalade1 #id4 ,radiation of heat1 #afe4 ,radishes1 to prepare1 #fb4 ,raisins1 to purchase and keep1 #ajg4 ,ranges1 cooking1 #ahb1 et seq4 ,raspberries1 how grown1 #ceh4 ,raspberry jam1 #ic2 whisk1 #if2 vinegar1 #aja4 ,rats and mice1 to get rid of1 #abd4 ,reading for the young1 suitable1 #ddf4 ,reflection of heat1 #afe4 ,relief1 bestowing1 #che4 ,religion1 power of1 in the household1 #bhj2 of servants1 #dch4 ,religious training in the family1 #dad1 et seq4 ,rennet1 to prepare1 #bc2 custard1 #gh2 wine1 #gh2 whey1 #ajb4 ,reserve power of the body1 #afb4 ,rice1 modes of using1 #gc2 as stew1 #cb2 with cold-meat hash1 #ci1 #da2 for breakfast and supper1 #gj2 waffles1 #gc2 pudding1 #gf2 and fruit dessert1 #hj2 how to purchase and keep1 #aje2 plain boiled1 #aaj4 ,right use of time and property1 #cgj1 et seq4 ,roast oysters1 #ei4 ,roast and baked meats--beef1 to roast1 in a cook-stove1 pork1 #df2 mutton1 veal1 poultry1 pot-pie of beef1 veal1 or chicken1 #dg2 mutton and beef pie1 chicken-pie1 rice chicken-pie1 potato-pie1 calf's head1 #dh4 ,rolls1 of corn-meal1 #fi4 ,rooms1 the care of1 #ccj4 ,rose-bushes1 budding1 #cee4 ,roses and other plants1 how to treat1 #abc4 ,royal crumpets1 #gb4 ,rules for setting a table1 #ccg4 ,rusk puddings1 #ge4 ,rusk and milk1 #ge4 ,rusk and meat puddings1 #gf4 ,rust from knives1 to keep1 #abb4 ,rye1 how purchased and kept1 #aje4 ,rye and indian bread1 #fh4 ,rye or corn meal for breakfast or supper1 #gj4 ,sachem's head corn-cake1 #gc4 ,sago1 how purchased and kept1 #aje4 ,salad1 chicken1 #if2 a dressing for1 #eg4 ,sally ,lunn1 improved1 #gb4 ,salsify1 or oyster-plant1 #fa4 ,salt1 to purchase and keep1 #ajf4 ,salt1 to meats1 #bb2 to beef1 #bc2 to fish1 #bc2 for animals1 #cjg4 ,salt herrings1 #ea4 ,salted provisions must be watched1 #ajh4 ,sal volatile1 how preserved1 #ajh4 ,sassafras jelly1 #ajb4 ,sauces--milk and egg1 drawn butter1 mint1 cranberry1 apple1 walnut or butternut catsup1 #ef2 mock capers1 salad dressing1 #eg2 tomato catsup1 #eg2 for puddings1 liquid1 #hb2 hard1 a healthful1 an excellent1 #hc4 ,sausages1 to prepare cases1 #bf2 meat1 #bf2 bologna1 #bf4 ,scalloped oysters1 #eh4 ,scallops1 to cook1 #ei4 ,science and training needful to women1 #abg4 ,scissors1 lessons in use of1 #cfb4 ,scorched articles1 how to whiten1 #aai4 ,screws1 movable1 #acf4 ,scrofula1 produced by foul air1 #aeh4 ,sea-sickness aggravated by bad air1 #aei4 ,seasoning1 difficulty of directing as to1 #bh4 ,secreting organs1 the1 #bch4 ,selection of meats1 poultry1 and fish1 #ah-bb4 ,servants1 training and government of1 #acj2 the care of1 #dbd1 et seq4 ,sewing1 hints on1 #cfa2 in public schools1 #cfb4 ,sewing-machines1 #cfd4 ,sheep1 care of1 #caj4 ,shelter for animals1 #cjf4 ,sick1 drinks and articles for the1 #ajj2 care of1 #cac1 et seq4 ,silk1 directions for ironing1 #aai2 to renovate black1 #abc4 ,silk kerchiefs and ribbons1 to clean #aba2 silk hose and gloves1 to clean1 #aba4 ,silver1 to clean1 #abc4 ,simple drinks1 #aja4 ,sirup for sweetmeats1 #ia4 ,sisters of ,charity1 #cbb4 ,skin1 the human1 #bce2 functions of1 #aed2 laws of health for1 #def4 ,sleeping-rooms1 ventilation in1 #agg4 ,smoke hams1 how to1 #bf4 ,smoked tongues1 to boil1 #dd4 ,smoky chimneys1 cause and remedy1 #aij4 ,snow1 a dish of1 #ii4 ,snow for eggs1 #abc4 ,soap1 to purchase and keep1 #ajg2 to make soft soap1 #aaf4 ,social duties and amusements1 #ddj1 et seq4 ,soda1 to purchase and keep1 #ajg4 ,soda biscuits1 #fi4 ,soft soap1 to make1 #aaf4 ,soil for pot-plants1 to prepare1 #cdi4 ,soups--general directions for making1 #ce2 potato1 green corn1 #cf2 plain beef1 rich beef1 green pea1 dried bean or pea1 clam1 #cg2 mutton1 ,french vegetable1 plain calf's head1 #ch4 ,souse1 #db4 ,soy1 a fashionable sauce1 #aaj4 ,spanish olla podrida1 recipe for1 #cb4 ,spencer 7,herbert71 on treatment of offspring1 #cij4 ,spermaceti1 to remove spots of1 #aba4 ,spiced apple-tarts1 #ha4 ,spices1 how purchased and kept1 #ajg4 ,spine1 the human1 #bdd4 ,split-grafting1 #cee4 ,sponge-cake1 rich1 #hg2 plain1 #hh4 ,sprains1 remedies for1 #cff4 ,sprinkling1 folding1 and ironing1 #aah4 ,squash and pumpkin1 how to cook1 #fb2 pie1 #gi4 ,stains and grease1 mixtures for removing1 #aai1 #abj4 ,stale-bread pudding1 #gh4 ,starch1 to purchase and keep1 #ajg2 to prepare1 #aaf4 ,starching muslins and laces1 #aag4 ,steam-coils for warming dwellings1 #ahj4 ,steam-doctors1 #bdj4 ,stew or soup kettle1 #bh4 ,stewed oysters1 #eh4 ,stews1 general directions for1 #bi2 varieties of1 #cj4 ,stimulants unnecessary1 #bbe4 ,stimulating food1 #bba4 ,stock for soap1 #cf4 ,store-room1 cool and dry place indispensable1 #ajd2 plan for a1 #ada2 the care of1 #cdh4 ,stores1 providing and care of family1 #ajc4 ,stoves and grates1 #cbd4 ,stoves are economical1 #agg2 for cooking1 #ahb2 durability of the cottage-stove1 #ahg4 ,stowe's1 ,mrs41 8,house and ,home ,papers10 #aee1 #dbe4 ,strawberries1 to preserve1 #ic2 the proper soil for1 #ceh4 ,strawberry-ice1 #if2 whisk1 #if2 vinegar1 #aja4 ,straw-matting for chambers1 #ccb4 ,strong-flavored meats1 #aaj4 ,strychnine1 antidote for1 #cfi4 ,succotash1 how to cook1 #fa4 ,suffocation through defective flues1 #aia4 ,sugar an unwholesome diet1 #gd4 ,sugars1 how purchased and kept1 #aje4 ,suitable meats and vegetables1 #aaj4 ,supper-dishes1 #gj-gc4 ,sweet herbs1 how preserved1 #ajg4 ,sweet potatoes1 to cook1 #fa4 ,sweet-breads1 calf's1 #dd2 broiled1 #ej4 ,swine1 care of1 #caj4 ,system and order1 habits of1 #bha1 et seq4 ,table furniture1 #ccf4 ,table manners1 #bfh4 ,tables1 art of setting1 #aji1 #ccf2 rules for setting1 #ccg2 for dinners1 #ccg2 waiting on1 #cch4 ,tapioca1 how purchased and kept1 #aje2 as a pudding1 #gh4 ,tar1 to remove spots of1 #abj4 ,taylor's1 ,dr4 ,george1 movement cure1 #bjg4 ,tea1 to make1 #ajj2 cream for1 #aja2 the purchase of1 #ajg2 for children1 #bcj2 as a beverage1 #bca4 ,teeth1 laws of health for the1 #deg4 ,temper1 preservation of good1 #bgd1 et seq4 ,theatres1 regarding1 #ddc4 ,thinning fruit on trees1 #cef4 ,third bread1 #fh4 ,tight-lacing1 the evils of1 #bdg1 et seq4 ,time and property1 right use of1 #cgj1 et seq4 ,time1 on apportioning1 #cge2 on saving1 #cgf2 devoted by ,jews to religion1 #cgg4 ,tin ware for kitchen1 #cdf4 ,toast and cider1 #aja4 ,tobacco1 the use of1 #bcc4 ,tomatoes1 with meat-hash1 #dj2 pickled1 #eb2 excellent way of preparing1 #ed2 to cook1 #fb2 sirup1 #ajb4 ,tongues1 to boil smoked1 #dd4 ,tortures inflicted by fashion1 #bdi4 ,tough beef1 how to boil1 #dc4 ,training necessary for women1 #abg4 ,transplanting1 directions for1 #cea2 for trees1 #ceb4 ,trials of a housekeeper1 #bge1 et seq4 ,tripe1 #db4 ,turkeys1 to boil1 #de2 salad1 #eg4 ,turkish stew1 or pilaff1 #cb4 ,turpentine1 to remove spots of1 #abj4 ,typhoid fever and the microscope1 #afa4 ,tyranny of servants1 #dce4 ,unbolted flour to be kept in kegs1 #aje4 ,variety at meals1 #bai4 ,variety of food necessary1 #ajd4 ,varnished articles1 to remove stains on1 #aba4 ,veal1 season for use1 #bj2 divisions of1 #bj2 selection of1 #bj2 hash1 #dj2 boiled1 #dd2 roast1 #dg2 pot-pie of1 #dg2 broiled1 #ej2 veal cheese1 #ea2 broiled with eggs1 #aaa4 ,vegetable food1 #bag4 ,vegetables--potatoes1 #fj2 sweet potatoes1 green corn1 succotash1 salsify1 or oyster plant1 egg plant1 carrots1 beets1 #fa2 parsnips1 pumpkins1 and squash1 celery1 radishes1 onions1 tomatoes1 cucumbers1 cabbage1 and cauliflower1 #fb2 asparagus1 macaroni1 #fc4 ,vegetables should not be boiled in soup1 #ce4 ,velvet1 directions for ironing1 #aai4 ,venison or mutton hash1 #da4 ,ventilation1 importance of1 #aej1 et seq4 ,vermicelli pudding1 #ha2 the purchase of1 #aje4 ,vermin in animals1 #cjg4 ,waffles of unbolted flour1 #gb2 of rice1 #gc4 ,waiting at table1 #cch4 ,wall-paper1 to cleanse1 #abc4 ,walnut catsup1 #ef4 ,walnuts1 pickled1 #ec4 ,ward cases1 #aif4 ,warmed-over meats made into hash1 #da4 ,warming a home1 #afd4 ,warm plates1 #aaj4 ,washing dishes1 #cdd2 rules for1 #cde4 ,washing1 ironing1 and cleansing1 necessaries for1 #aab2 common mode of washing1 #aac2 flannels1 bedding1 calicoes1 #aad2 use of bran water1 #aad2 use of potato-water1 #aae2 to cleanse broadcloth1 #aae4 ,wash-leather articles1 to clean1 #aba4 ,water-cure1 the1 #bdj4 ,water-gruel1 #ajb4 ,water-melon rinds1 to preserve1 #id4 ,wax1 to remove spots of1 #aba4 ,weekly apportionment of work1 #bhg4 ,well1 to purify a1 #abc4 ,wheat muffins1 #gb4 ,whiten articles1 to1 #aai4 ,white tea1 and boys' coffee1 #aja4 ,whip-grafting1 #cee4 ,whip syllabub1 #ig4 ,wine jelly1 #if4 ,wine whey1 #aja4 ,women1 courtesy to1 #bfd4 ,wood1 a cord and a load of1 #cbd4 ,wooden ware for kitchen1 #cdg4 ,wood-work of a house1 #adh4 ,yeast1 brewers' or distillers'1 the best1 hop and potato yeast1 hard yeast1 #ff4 ,young children1 management of1 in the ,orphan ,asylum at ,albany1 #dja2 effects of eating too often1 #djb2 the intellectual training of1 #djb2 habits of submission1 #djc2 self-denial1 #djd2 sensitiveness1 #dje2 unsteadiness in1 and over-government1 #djf2 multiplication of rules1 #djg2 govern by rewards1 avoid angry tones1 #djh2 moral habits1 #daj2 cultivation of habits of modesty1 #daa2 treatment of forbidden topics1 #daa2 purity of thought1 #dab2 warning to parents1 #dac4 ,young girl1 dressing properly a1 #bea4 ,zymotic diseases1 #afa4 ,,valuable ,,standard ,,works ,,for ,,public ,,and ,,private ,,libraries1 ,,published ,,by ,,harper ,,brothers1 ,,new ,,york4 ,for a full ,list of ,books suitable for ,libraries1 see ,,harper ,,brothers' ,,trade-,,list and ,,catalogue1 which may be had gratuitously on application to the ,publishers personally1 or by letter enclosing ,five ,cents4 ,,harper ,,brothers will send any of the following works by mail1 postage prepaid1 to any part of the ,united ,states1 on receipt of the price4 ,,motley',s ,,dutch ,,republic4 ,the ,rise of the ,dutch ,republic4 ,by ,,john ,,lothrop ,,motley1 ,,ll4,d41 ,d4,c4,l4 ,with a ,portrait of ,william of ,orange4 #c vols41 #hvo1 ,cloth1 #aj #ej4 ,,motley',s ,,united ,,netherlands4 ,history of the ,united ,netherlands3 from the ,death of ,william the ,silent to the ,twelve ,years' ,truce--#afji4 ,with a full ,view of the ,english-,dutch ,struggle against ,spain1 and of the ,origin and ,destruction of the ,spanish ,armada4 ,by ,,john ,,lothrop ,,motley1 ,,ll4,d41 ,d4,c4,l4 ,portraits4 #d vols41 #hvo1 ,cloth1 #ad #jj4 ,,napoleon',s ,,life ,,of ,c,,sar4 ,the ,history of ,julius ,csar4 ,by ,his ,imperial ,majesty ,,napoleon ,,iii4 ,two ,volumes ready4 ,library ,edition1 #hvo1 ,cloth1 #c #ej per vol4 ,maps to ,vols4 ,i4 and ,,ii4 sold separately4 ,price #a #ej each1 ,,net4 ,,haydn',s ,,dictionary ,,of ,,dates1 relating to all ,ages and ,nations4 ,for ,universal ,reference4 ,edited by ,,benjamin ,,vincent1 ,assistant ,secretary and ,keeper of the ,library of the ,royal ,institution of ,great ,britain2 and ,revised for the ,use of ,american ,readers4 #hvo1 ,cloth1 #e #jj2 ,sheep1 #f #jj4 ,,macgregor',s ,,rob ,,roy ,,on ,,the ,,jordan4 ,the ,rob ,roy on the ,jordan1 ,nile1 ,red ,sea1 and ,gennesareth1 c4 ,a ,canoe ,cruise in ,palestine and ,egypt1 and the ,waters of ,damascus4 ,by ,j4 ,,macgregor1 ,m4,a4 ,with ,maps and ,illustrations4 ,crown #hvo1 ,cloth1 #b #ej4 ,,wallace',s ,,malay ,,archipelago4 ,the ,malay ,archipelago3 the ,land of the ,orang-,utan and the ,bird of ,paradise4 ,a ,narrative of ,travel1 #ahed-ahfb4 ,with ,studies of ,man and ,nature4 ,by ,,alfred ,,russel ,,wallace4 ,with ,ten ,maps and ,fifty-one ,elegant ,illustrations4 ,crown #hvo1 ,cloth1 #c #ej4 ,,whymper',s ,,alaska4 ,travel and ,adventure in the ,territory of ,alaska1 formerly ,russian ,america--now ,ceded to the ,united ,states--and in various other parts of the ,north ,pacific4 ,by ,,frederick ,,whymper4 ,with ,map and ,illustrations4 ,crown #hvo1 ,cloth1 #b #ej4 ,,orton',s ,,andes ,,and ,,the ,,amazon4 ,the ,andes and the ,amazon2 or1 ,across the ,continent of ,south ,america4 ,by ,,james ,,orton1 ,m4,a41 ,professor of ,natural ,history in ,vassar ,college1 ,poughkeepsie1 ,n4 ,y41 and ,corresponding ,member of the ,academy of ,natural ,sciences1 ,philadelphia4 ,with a ,new ,map of ,equatorial ,america and numerous ,illustrations4 ,crown #hvo1 ,cloth1 #b #jj4 ,,winchell',s ,,sketches ,,of ,,creation4 ,sketches of ,creation3 a ,popular ,view of some of the ,grand ,conclusions of the ,sciences in reference to the ,history of ,matter and of ,life4 ,together with a ,statement of the ,intimations of ,science respecting the ,primordial ,condition and the ,ultimate ,destiny of the ,earth and the ,solar ,system4 ,by ,,alexander ,,winchell1 ,,ll4,d41 ,professor of ,geology1 ,zoology1 and ,botany in the ,university of ,michigan1 and ,director of the ,state ,geological ,survey4 ,with ,illustrations4 #abmo1 ,cloth1 #b #jj4 ,,white',s ,,massacre ,,of ,,st4 ,,bartholomew4 ,the ,massacre of ,st4 ,bartholomew3 ,preceded by a ,history of the ,religious ,wars in the ,reign of ,charles ,,ix4 ,by ,,henry ,,white1 ,m4,a4 ,with ,illustrations4 #hvo1 ,cloth1 #a #ge4 ,,lossing',s ,,field-,,book ,,of ,,the ,,revolution4 ,pictorial ,field-,book of the ,revolution2 or1 ,illustrations1 by ,pen and ,pencil1 of the ,history1 ,biography1 ,scenery1 ,relics1 and ,traditions of the ,war for ,independence4 ,by ,,benson ,j4 ,,lossing4 #b vols41 #hvo1 ,cloth1 #ad #jj2 ,sheep1 #ae #jj2 ,half ,calf1 #ah #jj2 ,full ,turkey ,morocco1 #bb #jj4 ,,lossing',s ,,field-,,book ,,of ,,the ,,war ,,of #ahab4 ,pictorial ,field-,book of the ,war of #ahab2 or1 ,illustrations1 by ,pen and ,pencil1 of the ,history1 ,biography1 ,scenery1 ,relics1 and ,traditions of the ,last ,war for ,american ,independence4 ,by ,,benson ,j4 ,,lossing4 ,with several hundred ,engravings on ,wood1 by ,lossing and ,barritt1 chiefly from ,original ,sketches by the ,author4 #ajhh pages1 #hvo1 ,cloth1 #g #jj2 ,sheep1 #h #ej2 ,half ,calf1 #aj #jj4 ,,alford',s ,,greek ,,testament4 ,the ,greek ,testament3 with a critically revised ,text2 a ,digest of ,various ,readings2 ,marginal ,references to ,verbal and ,idiomatic ,usage2 ,prolegomena2 and a ,critical and ,exegetical ,commentary4 ,for the ,use of ,theological ,students and ,ministers4 ,by ,,henry ,,alford1 ,d4,d41 ,dean of ,canterbury4 ,vol4 ,i41 containing the ,four ,gospels4 #idd pages1 #hvo1 ,cloth1 #f #jj2 ,sheep1 #f #ej4 ,,abbott',s ,,frederick ,,the ,,great4 ,the ,history of ,frederick the ,second1 called ,frederick the ,great4 ,by ,,john ,s4 ,c4 ,,abbott4 ,elegantly ,illustrated4 #hvo1 ,cloth1 #e #jj4 ,,abbott',s ,,history ,,of ,,the ,,french ,,revolution4 ,the ,french ,revolution of #aghi1 as viewed in the ,light of ,republican ,institutions4 ,by ,,john ,s4 ,c4 ,,abbott4 ,with #ajj ,engravings4 #hvo1 ,cloth1 #e #jj4 ,,abbott',s ,,napoleon ,,bonaparte4 ,the ,history of ,napoleon ,bonaparte4 ,by ,,john ,s4 ,c4 ,,abbott4 ,with ,maps1 ,woodcuts1 and ,portraits on ,steel4 #b vols41 #hvo1 ,cloth1 #aj #jj4 ,,abbott',s ,,napoleon ,,at ,,st4 ,,helena2 or1 ,interesting ,anecdotes and ,remarkable ,conversations of the ,emperor during the ,five and a ,half ,years of his ,captivity4 ,collected from the ,memorials of ,las ,casas1 ,o',meara1 ,montholon1 ,antommarchi1 and others4 ,by ,,john ,s4 ,c4 ,,abbott4 ,with ,illustrations4 #hvo1 ,cloth1 #e #jj4 ,,addison',s ,,complete ,,works4 ,the ,works of ,joseph ,addison1 embracing the whole of the 8,spectator40 ,complete in #c vols41 #hvo1 ,cloth1 #f #jj4 ,,alcock',s ,,japan4 ,the ,capital of the ,tycoon3 a ,narrative of a ,three ,years' ,residence in ,japan4 ,by ,sir ,,rutherford ,,alcock1 ,k4,c4,b41 ,her ,majesty's ,envoy ,extraordinary and ,minister ,plenipotentiary in ,japan4 ,with ,maps and ,engravings4 #b vols41 #abmo1 ,cloth1 #c #ej4 ,,alison',s ,,history ,,of ,,europe4 ,,first ,,series3 ,from the ,commencement of the ,french ,revolution1 in #aghi1 to the ,restoration of the ,bourbons1 in #ahae4 ,in addition to the ,notes on ,chapter ,,lxxvi41 which correct the errors of the original work concerning the ,united ,states1 a copious ,analytical ,index has been appended to this ,american edition4 ,,second ,,series3 ,from the ,fall of ,napoleon1 in #ahae1 to the ,accession of ,louis ,napoleon1 in #aheb4 #h vols41 #hvo1 ,cloth1 #af #jj4 ,,baldwin',s ,,pre-,,historic ,,nations4 ,pre-,historic ,nations2 or1 ,inquiries concerning some of the ,great ,peoples and ,civilizations of ,antiquity1 and their ,probable ,relation to a still ,older ,civilization of the ,ethiopians or ,cushites of ,arabia4 ,by ,,john ,d4 ,,baldwin1 ,member of the ,american ,oriental ,society4 #abmo1 ,cloth1 #a #ge4 ,,barth',s ,,north ,,and ,,central ,,africa4 ,travels and ,discoveries in ,north and ,central ,africa3 being a ,journal of an ,expedition undertaken under the ,auspices of ,h4 ,b4 ,m4's ,government1 in the ,years #ahdi-ahee4 ,by ,,henry ,,barth1 ,,ph4,d41 ,d4,c4,l4 ,illustrated4 #c vols41 #hvo1 ,cloth1 #ab #jj4 ,,henry ,,ward ,,beecher',s ,,sermons4 ,sermons by ,,henry ,,ward ,,beecher1 ,plymouth ,church1 ,brooklyn4 ,selected from ,published and ,unpublished ,discourses1 and ,revised by their ,author4 ,with ,steel ,portrait4 ,complete in #b vols41 #hvo1 ,cloth1 #e #jj4 ,,lyman ,,beecher',s ,,autobiography1 c4 ,autobiography1 ,correspondence1 c41 of ,lyman ,beecher1 ,d4,d4 ,edited by his ,son1 ,,charles ,,beecher4 ,with ,three ,steel ,portraits1 and ,engravings on ,wood4 ,in #b vols41 #abmo1 ,cloth1 #e #jj4 ,,boswell',s ,,johnson4 ,the ,life of ,samuel ,johnson1 ,,ll4,d4 ,including a ,journey to the ,hebrides4 ,by ,,james ,,boswell1 ,esq4 ,a ,new ,edition1 with numerous ,additions and ,notes4 ,by ,,john ,,wilson ,,croker1 ,,ll4,d41 ,f4,r4,s4 ,portrait of ,boswell4 #b vols41 #hvo1 ,cloth1 #d #jj4 ,,draper',s ,,civil ,,war4 ,history of the ,american ,civil ,war4 ,by ,,john ,w4 ,,draper1 ,m4,d41 ,,ll4,d41 ,professor of ,chemistry and ,physiology in the ,university of ,new ,york4 ,in ,three ,vols4 #hvo1 ,cloth1 #c #ej per vol4 ,,draper',s ,,intellectual ,,development ,,of ,,europe4 ,a ,history of the ,intellectual ,development of ,europe4 ,by ,,john ,w4 ,,draper1 ,m4,d41 ,,ll4,d41 ,professor of ,chemistry and ,physiology in the ,university of ,new ,york4 #hvo1 ,cloth1 #e #jj4 ,,draper',s ,,american ,,civil ,,policy4 ,thoughts on the ,future ,civil ,policy of ,america4 ,by ,,john ,w4 ,,draper1 ,m4,d41 ,,ll4,d41 ,professor of ,chemistry and ,physiology in the ,university of ,new ,york4 ,crown #hvo1 ,cloth1 #b #ej4 ,,du ,,chaillu',s ,,africa4 ,explorations and ,adventures in ,equatorial ,africa1 with ,accounts of the ,manners and ,customs of the ,people1 and of the ,chase of the ,gorilla1 the ,crocodile1 ,leopard1 ,elephant1 ,hippopotamus1 and other ,animals4 ,by ,,paul ,b4 ,,du ,,chaillu4 ,numerous ,illustrations4 #hvo1 ,cloth1 #e #jj4 ,,bellows',s ,,old ,,world4 ,the ,old ,world in its ,new ,face3 ,impressions of ,europe in #ahfg-ahfh4 ,by ,,henry ,w4 ,,bellows4 #b vols41 #abmo1 ,cloth1 #c #ej4 ,,brodhead',s ,,history ,,of ,,new ,,york4 ,history of the ,state of ,new ,york4 ,by ,,john ,,romeyn ,,brodhead4 #afji-afia4 #b vols4 #hvo1 ,cloth1 #c #jj per vol4 ,,brougham',s ,,autobiography4 ,life and ,times of ,,henry1 ,,lord ,,brougham4 ,written by ,himself4 ,in ,three ,volumes4 #abmo1 ,cloth1 #b #jj per vol4 ,,bulwer',s ,,prose ,,works4 ,miscellaneous ,prose ,works of ,edward ,bulwer1 ,lord ,lytton4 #b vols41 #abmo1 ,cloth1 #c #ej4 ,,bulwer',s ,,horace4 ,the ,odes and ,epodes of ,horace4 ,a ,metrical ,translation into ,english4 ,with ,introduction and ,commentaries4 ,by ,,lord ,,lytton4 ,with ,latin ,text from the ,editions of ,orelli1 ,macleane1 and ,yonge4 #abmo1 ,cloth1 #a #ge4 ,,bulwer',s ,,king ,,arthur4 ,a ,poem4 ,by ,,earl ,,lytton4 ,new ,edition4 #abmo1 ,cloth1 #a #ge4 ,,burns',s ,,life ,,and ,,works4 ,the ,life and ,works of ,robert ,burns4 ,edited by ,,robert ,,chambers4 #d vols41 #abmo1 ,cloth1 #f #jj4 ,,reindeer1 ,,dogs1 ,,and ,,snow-,,shoes4 ,a ,journal of ,siberian ,travel and ,explorations made in the ,years #ahfe-'fg4 ,by ,,richard ,j4 ,,bush1 late of the ,russo-,american ,telegraph ,expedition4 ,illustrated4 ,crown #hvo1 ,cloth1 #c #jj4 ,,carlyle',s ,,frederick ,,the ,,great4 ,history of ,friedrich ,,ii41 called ,frederick the ,great4 ,by ,,thomas ,,carlyle4 ,portraits1 ,maps1 ,plans1 c4 #f vols41 #abmo1 ,cloth1 #ab #jj4 ,,carlyle',s ,,french ,,revolution4 ,history of the ,french ,revolution4 ,newly ,revised by the ,author1 with ,index1 c4 #b vols41 #abmo1 ,cloth1 #c #ej4 ,,carlyle',s ,,oliver ,,cromwell4 ,letters and ,speeches of ,oliver ,cromwell4 ,with ,elucidations and ,connecting ,narrative4 #b vols41 #abmo1 ,cloth1 #c #ej4 ,,chalmers',s ,,posthumous ,,works4 ,the ,posthumous ,works of ,dr4 ,chalmers4 ,edited by his ,son-in-,law1 ,rev4 ,,william ,,hanna1 ,,ll4,d4 ,complete in #i vols41 #abmo1 ,cloth1 #ac #ej4 ,,coleridge',s ,,complete ,,works4 ,the ,complete ,works of ,samuel ,taylor ,coleridge4 ,with an ,introductory ,essay upon his ,philosophical and ,theological ,opinions4 ,edited by ,professor ,,shedd4 ,complete in ,seven ,vols4 ,with a fine ,portrait4 ,small #hvo1 ,cloth1 #aj #ej4 ,,doolittle',s ,,china4 ,social ,life of the ,chinese3 with some ,account of their ,religious1 ,governmental1 ,educational1 and ,business ,customs and ,opinions4 ,with special but not exclusive ,reference to ,fuhchau4 ,by ,rev4 ,,justus ,,doolittle1 ,fourteen ,years ,member of the ,fuhchau ,mission of the ,american ,board4 ,illustrated with more than #aej characteristic ,engravings on ,wood4 #b vols41 #abmo1 ,cloth1 #e #jj4 ,,gibbon',s ,,rome4 ,history of the ,decline and ,fall of the ,roman ,empire4 ,by ,,edward ,,gibbon4 ,with ,notes by ,rev4 ,h4 ,h4 ,,milman and ,m4 ,,guizot4 ,a new cheap ,edition4 ,to which is added a complete ,index of the whole ,work1 and a ,portrait of the ,author4 #f vols41 #abmo1 ,cloth1 #i #jj4 ,,hazen',s ,,school ,,and ,,army ,,in ,,germany ,,and ,,france4 ,the ,school and the ,army in ,germany and ,france1 with a ,diary of ,siege ,life at ,versailles4 ,by ,brevet ,major-,general ,w4 ,b4 ,,hazen1 ,u4,s4,a41 ,colonel ,sixth ,infantry4 ,crown #hvo1 ,cloth1 #b #ej4 ,,harper',s ,,new ,,classical ,,library4 ,literal ,translations4 ,the following ,volumes are now ready4 ,portraits4 #abmo1 ,cloth1 #a #ej each4 ,c,,sar4--,,virgil4--,,sallust4--,,horac e4--,,cicero',s ,,orations4--,,cicero',s ,,offices1 c4--,,cicero ,,on ,,oratory ,,and ,,orators4--,,tacitus 7#b vols474--,,terence4--,,sophocles4--,,juv enal4--,,xenophon4--,,homer',s ,,iliad4--,,homer',s ,,odyssey4--,,herodotus4--,,demosthenes4 --,,thucydides4--,,schylus4--,,euripides 7#b vols474--,,livy 7#b vols474 ,,davis',s ,,carthage4 ,carthage and her ,remains3 being an ,account of the ,excavations and ,researches on the ,site of the ,phnician ,metropolis in ,africa and other adjacent ,places4 ,conducted under the ,auspices of ,her ,majesty's ,government4 ,by ,dr4 ,,davis1 ,f4,r4,g4,s4 ,profusely ,illustrated with ,maps1 ,woodcuts1 ,chromo-,lithographs1 c4 #hvo1 ,cloth1 #d #jj4 ,,edgeworth',s 7,,miss7 ,,novels4 ,with ,engravings4 #aj vols41 #abmo1 ,cloth1 #ae #jj4 ,,grote',s ,,history ,,of ,,greece4 #ab vols41 #abmo1 ,cloth1 #ah #jj4 ,,helps',s ,,spanish ,,conquest4 ,the ,spanish ,conquest in ,america1 and its ,relation to the ,history of ,slavery and to the ,government of ,colonies4 ,by ,,arthur ,,helps4 #d vols41 #abmo1 ,cloth1 #f #jj4 ,,hale',s 7,,mrs47 ,,woman',s ,,record4 ,woman's ,record2 or1 ,biographical ,sketches of all ,distinguished ,women1 from the ,creation to the ,present ,time4 ,arranged in ,four ,eras1 with ,selections from ,female ,writers of each ,era4 ,by ,mrs4 ,,sarah ,,josepha ,,hale4 ,illustrated with more than #bjj ,portraits4 #hvo1 ,cloth1 #e #jj4 ,,hall',s ,,arctic ,,researches4 ,arctic ,researches and ,life among the ,esquimaux3 being the ,narrative of an ,expedition in ,search of ,sir ,john ,franklin1 in the ,years #ahfj1 #ahfa1 and #ahfb4 ,by ,,charles ,,francis ,,hall4 ,with ,maps and #ajj ,illustrations4 ,the ,illustrations are from ,original ,drawings by ,charles ,parsons1 ,henry ,l4 ,stephens1 ,solomon ,eytinge1 ,w4 ,s4 ,l4 ,jewett1 and ,granville ,perkins1 after ,sketches by ,captain ,hall4 #hvo1 ,cloth1 #e #jj4 ,,hallam',s ,,constitutional ,,history ,,of ,,england1 from the ,accession of ,henry ,,vii4 to the ,death of ,george ,,ii4 #hvo1 ,cloth1 #b #jj4 ,,hallam',s ,,literature4 ,introduction to the ,literature of ,europe during the ,fifteenth1 ,sixteenth1 and ,seventeenth ,centuries4 ,by ,,henry ,,hallam4 #b vols41 #hvo1 ,cloth1 #d #jj4 ,,hallam',s ,,middle ,,ages4 ,state of ,europe during the ,middle ,ages4 ,by ,,henry ,,hallam4 #hvo1 ,cloth1 #b #jj4 ,,hildreth',s ,,history ,,of ,,the ,,united ,,states4 ,,first ,,series3 ,from the ,first ,settlement of the ,country to the ,adoption of the ,federal ,constitution4 ,,second ,,series3 ,from the ,adoption of the ,federal ,constitution to the ,end of the ,sixteenth ,congress4 #f vols41 #hvo1 ,cloth1 #ah #jj4 ,,hume',s ,,history ,,of ,,england4 ,history of ,england1 from the ,invasion of ,julius ,csar to the ,abdication of ,james ,,ii41 #afhh4 ,by ,,david ,,hume4 ,a new ,edition1 with the ,author's last ,corrections and ,improvements4 ,to which is ,prefixed a short ,account of his ,life1 written by ,himself4 ,with a ,portrait of the ,author4 #f vols41 #abmo1 ,cloth1 #i #jj4 ,,jay',s ,,works4 ,complete ,works of ,rev4 ,william ,jay3 comprising his ,sermons1 ,family ,discourses1 ,morning and ,evening ,exercises for every ,day in the ,year1 ,family ,prayers1 c4 ,author's enlarged ,edition1 revised4 #c vols41 #hvo1 ,cloth1 #f #jj4 ,,jefferson',s ,,domestic ,,life4 ,the ,domestic ,life of ,thomas ,jefferson3 compiled from ,family ,letters and ,reminiscences by his ,great-,granddaughter1 ,,sarah ,n4 ,,randolph4 ,with ,illustrations4 ,crown #hvo1 ,illuminated ,cloth1 ,beveled ,edges1 #b #ej4 ,,johnson',s ,,complete ,,works4 ,the ,works of ,samuel ,johnson1 ,,ll4,d4 ,with an ,essay on his ,life and ,genius1 by ,,arthur ,,murphy1 ,esq4 ,portrait of ,johnson4 #b vols41 #hvo1 ,cloth1 #d #jj4 ,,kinglake',s ,,crimean ,,war4 ,the ,invasion of the ,crimea1 and an ,account of its ,progress down to the ,death of ,lord ,raglan4 ,by ,,alexander ,,william ,,kinglake4 ,with ,maps and ,plans4 ,two ,vols4 ready4 #abmo1 ,cloth1 #b #jj per vol4 ,,kingsley',s ,,west ,,indies4 ,at ,last3 ,a ,christmas in the ,west ,indies4 ,by ,,charles ,,kingsley4 ,illustrated4 #abmo1 ,cloth1 #a #ej4 ,,krummacher',s ,,david1 ,,king ,,of ,,israel4 ,david1 the ,king of ,israel3 a ,portrait drawn from ,bible ,history and the ,book of ,psalms4 ,by ,,frederick ,,william ,,krummacher1 ,d4,d41 ,author of 8,elijah the ,tishbite10 c4 ,translated under the express ,sanction of the ,author by the ,rev4 ,m4 ,g4 ,,easton1 ,m4,a4 ,with a ,letter from ,dr4 ,krummacher to his ,american ,readers1 and a ,portrait4 #abmo1 ,cloth1 #a #ge4 ,,lamb',s ,,complete ,,works4 ,the ,works of ,charles ,lamb4 ,comprising his ,letters1 ,poems1 ,essays of ,elia1 ,essays upon ,shakspeare1 ,hogarth1 c41 and a ,sketch of his ,life1 with the ,final ,memorials1 by ,t4 ,,noon ,,talfourd4 ,portrait4 #b vols41 #abmo1 ,cloth1 #c #jj4 ,,livingstone',s ,,south ,,africa4 ,missionary ,travels and ,researches in ,south ,africa2 including a ,sketch of ,sixteen ,years' ,residence in the ,interior of ,africa1 and a ,journey from the ,cape of ,good ,hope to ,loando on the ,west ,coast2 thence across the ,continent1 down the ,river ,zambesi1 to the ,eastern ,ocean4 ,by ,,david ,,livingstone1 ,,ll4,d41 ,d4,c4,l4 ,with ,portrait1 ,maps by ,arrowsmith1 and numerous ,illustrations4 #hvo1 ,cloth1 #d #ej4 ,,livingstones' ,,zambesi4 ,narrative of an ,expedition to the ,zambesi and its ,tributaries1 and of the ,discovery of the ,lakes ,shirwa and ,nyassa4 #aheh-ahfd4 ,by ,,david and ,,charles ,,livingstone4 ,with ,map and ,illustrations4 #hvo1 ,cloth1 #e #jj4 ,m',,clintock ,,strong',s ,,cyclop,,dia4 ,cyclopdia of ,biblical1 ,theological1 and ,ecclesiastical ,literature4 ,prepared by the ,rev4 ,,john ,m',,clintock1 ,d4,d41 and ,,james ,,strong1 ,s4,t4,d4 #d vols4 now ready4 ,royal #hvo4 ,price per vol41 ,cloth1 #e #jj2 ,sheep1 #f #jj2 ,half ,morocco1 #h #jj4 ,,marcy',s ,,army ,,life ,,on ,,the ,,border4 ,thirty ,years of ,army ,life on the ,border4 ,comprising ,descriptions of the ,indian ,nomads of the ,plains2 ,explorations of ,new ,territory2 a ,trip across the ,rocky ,mountains in the ,winter2 ,descriptions of the ,habits of ,different ,animals found in the ,west1 and the ,methods of ,hunting them2 with ,incidents in the ,life of ,different ,frontier ,men1 c41 c4 ,by ,brevet ,brigadier-,general ,r4 ,b4 ,,marcy1 ,u4,s4,a41 ,author of 8,the ,prairie ,traveller40 ,with numerous ,illustrations4 #hvo1 ,cloth1 ,beveled ,edges1 #c #jj4 ,,macaulay',s ,,history ,,of ,,england4 ,the ,history of ,england from the ,accession of ,james ,,ii4 ,by ,,thomas ,,babington ,,macaulay4 ,with an ,original ,portrait of the ,author4 #e vols41 #hvo1 ,cloth1 #aj #jj2 #abmo1 ,cloth1 #g #ej4 ,,mosheim',s ,,ecclesiastical ,,history1 ,ancient and ,modern2 in which the ,rise1 ,progress1 and ,variation of ,church ,power are considered in their ,connection with the ,state of ,learning and ,philosophy1 and the ,political ,history of ,europe during that ,period4 ,translated1 with ,notes1 c41 by ,a4 ,,maclaine1 ,d4,d4 ,a new ,edition1 continued to #ahbf1 by ,c4 ,,coote1 ,,ll4,d4 #b vols41 #hvo1 ,cloth1 #d #jj4 ,,nevius',s ,,china4 ,china and the ,chinese3 a ,general ,description of the ,country and its ,inhabitants2 its ,civilization and ,form of ,government2 its ,religious and ,social ,institutions2 its ,intercourse with other ,nations2 and its ,present ,condition and ,prospects4 ,by the ,rev4 ,,john ,l4 ,,nevius1 ,ten ,years a ,missionary in ,china4 ,with a ,map and ,illustrations4 #abmo1 ,cloth1 #a #ge4 ,,the ,,desert ,,of ,,the ,,exodus4 ,journeys on ,foot in the ,wilderness of the ,forty ,years' ,wanderings2 undertaken in connection with the ,ordnance ,survey of ,sinai and the ,palestine ,exploration ,fund4 ,by ,e4 ,h4 ,,palmer1 ,m4,a41 ,lord ,almoner's ,professor of ,arabic1 and ,fellow of ,st4 ,john's ,college1 ,cambridge4 ,with ,maps and numerous ,illustrations from ,photographs and ,drawings taken on the spot by the ,sinai ,survey ,expedition and ,c4 ,f4 ,tyrwhitt ,drake4 ,crown #hvo1 ,cloth1 #c #jj4 ,,oliphant',s ,,china ,,and ,,japan4 ,narrative of the ,earl of ,elgin's ,mission to ,china and ,japan1 in the ,years #aheg1 '#eh1 '#ei4 ,by ,,laurence ,,oliphant1 ,private ,secretary to ,lord ,elgin4 ,illustrations4 #hvo1 ,cloth1 #c #ej4 ,,oliphant',s 7,,mrs47 ,,life ,,of ,,edward ,,irving4 ,the ,life of ,edward ,irving1 ,minister of the ,national ,scotch ,church1 ,london4 ,illustrated by his ,journals and ,correspondence4 ,by ,mrs4 ,,oliphant4 ,portrait4 #hvo1 ,cloth1 #c #ej4 ,,rawlinson',s ,,manual ,,of ,,ancient ,,history4 ,a ,manual of ,ancient ,history1 from the ,earliest ,times to the ,fall of the ,western ,empire4 ,comprising the ,history of ,chalda1 ,assyria1 ,media1 ,babylonia1 ,lydia1 ,phnicia1 ,syria1 ,juda1 ,egypt1 ,carthage1 ,persia1 ,greece1 ,macedonia1 ,parthia1 and ,rome4 ,by ,,george ,,rawlinson1 ,m4,a41 ,camden ,professor of ,ancient ,history in the ,university of ,oxford4 #abmo1 ,cloth1 #b #ej4 ,,reclus',s ,,the ,,earth4 ,the ,earth3 a ,descriptive ,history of the ,phenomena and ,life of the ,globe4 ,by ,,elis,e ,,reclus4 ,translated by the late ,b4 ,b4 ,woodward1 and ,edited by ,henry ,woodward4 ,with #bcd ,maps and ,illustrations1 and #bc ,page ,maps printed in ,colors4 #hvo1 ,cloth1 #e #jj4 ,,poets ,,of ,,the ,,nineteenth ,,century4 ,the ,poets of the ,nineteenth ,century4 ,selected and ,edited by the ,rev4 ,,robert ,,aris ,,willmott4 ,with ,english and ,american ,additions1 arranged by ,,evert ,a4 ,,duyckinck1 ,editor of 8,cyclopdia of ,american ,literature40 ,comprising ,selections from the ,greatest ,authors of the ,age4 ,superbly ,illustrated with #ada ,engravings from ,designs by the most ,eminent ,artists4 ,in elegant small #dto form1 printed on ,superfine ,tinted ,paper1 richly bound in extra ,cloth1 ,beveled1 ,gilt ,edges1 #e #jj2 ,half ,calf1 #e #ej2 ,full ,turkey ,morocco1 #i #jj4 ,,shakspeare4 ,the ,dramatic ,works of ,william ,shakspeare1 with the ,corrections and ,illustrations of ,dr4 ,,johnson1 ,g4 ,,steevens1 and others4 ,revised by ,,isaac ,,reed4 ,engravings4 #f vols41 ,royal #abmo1 ,cloth1 #i #jj4 ,,smiles',s ,,life ,,of ,,the ,,stephensons4 ,the ,life of ,george ,stephenson1 and of his ,son1 ,robert ,stephenson2 comprising1 also1 a ,history of the ,invention and ,introduction of the ,railway ,locomotive4 ,by ,,samuel ,,smiles1 ,author of 8,self-,help10 c4 ,with ,steel ,portraits and numerous ,illustrations4 #hvo1 ,cloth1 #c #jj4 ,,smiles',s ,,history ,,of ,,the ,,huguenots4 ,the ,huguenots3 their ,settlements1 ,churches1 and ,industries in ,england and ,ireland4 ,by ,,samuel ,,smiles4 ,with an ,appendix relating to the ,huguenots in ,america4 ,crown #hvo1 ,cloth1 #a #ge4 ,,speke',s ,,africa4 ,journal of the ,discovery of the ,source of the ,nile4 ,by ,captain ,,john ,,hanning ,,speke1 ,captain ,h4 ,m4 ,indian ,army1 ,fellow and ,gold ,medalist of the ,royal ,geographical ,society1 ,hon4 ,corresponding ,member and ,gold ,medalist of the ,french ,geographical ,society1 c4 ,with ,maps and ,portraits and numerous ,illustrations1 chiefly from ,drawings by ,captain ,,grant4 #hvo1 ,cloth1 uniform with ,livingstone1 ,barth1 ,burton1 c41 #d #jj4 ,,strickland',s 7,,miss7 ,,queens ,,of ,,scotland4 ,lives of the ,queens of ,scotland and ,english ,princesses connected with the ,regal ,succession of ,great ,britain4 ,by ,,agnes ,,strickland4 #h vols41 #abmo1 ,cloth1 #ab #jj4 ,,the ,,student',s ,,series4 ,france4 ,engravings4 #abmo1 ,cloth1 #b #jj4 ,gibbon4 ,engravings4 #abmo1 ,cloth1 #b #jj4 ,greece4 ,engravings4 #abmo1 ,cloth1 #b #jj4 ,hume4 ,engravings4 #abmo1 ,cloth1 #b #jj4 ,rome4 ,by ,liddell4 ,engravings4 #abmo1 ,cloth1 #b #jj4 ,old ,testament ,history4 ,engravings4 #abmo1 ,cloth1 #b #jj4 ,new ,testament ,history4 ,engravings4 #abmo1 ,cloth1 #b #jj4 ,strickland's ,queens of ,england4 ,abridged4 ,engravings4 #abmo1 ,cloth1 #b #jj4 ,ancient ,history of the ,east4 #abmo1 ,cloth1 #b #jj4 ,hallam's ,middle ,ages4 #abmo1 ,cloth1 #b #jj4 ,lyell's ,elements of ,geology4 #abmo1 ,cloth1 #b #jj4 ,,tennyson',s ,,complete ,,poems4 ,the ,complete ,poems of ,alfred ,tennyson1 ,poet ,laureate4 ,with numerous ,illustrations by ,eminent ,artists1 and ,three ,characteristic ,portraits4 #hvo1 ,paper1 #ge cents2 ,cloth1 #a #be4 ,,thomson',s ,,land ,,and ,,the ,,book4 ,the ,land and the ,book2 or1 ,biblical ,illustrations drawn from the ,manners and ,customs1 the ,scenes and the ,scenery of the ,holy ,land4 ,by ,w4 ,m4 ,,thomson1 ,d4,d41 ,twenty-five ,years a ,missionary of the ,a4,b4,c4,f4,m4 in ,syria and ,palestine4 ,with two elaborate ,maps of ,palestine1 an accurate ,plan of ,jerusalem1 and several hundred ,engravings1 representing the ,scenery1 ,topography1 and ,productions of the ,holy ,land1 and the ,costumes1 ,manners1 and ,habits of the ,people4 #b large #abmo vols41 ,cloth1 #e #jj4 ,,tyerman',s ,,wesley4 ,the ,life and ,times of the ,rev4 ,john ,wesley1 ,m4,a41 ,founder of the ,methodists4 ,by the ,rev4 ,,luke ,,tyerman1 ,author of 8,the ,life of ,rev4 ,samuel ,wesley40 ,portraits4 #c vols41 ,crown #hvo1 ,cloth1 #g #ej4 ,v,,mb,,ry',s ,,central ,,asia4 ,travels in ,central ,asia4 ,being the ,account of a ,journey from ,teheran across the ,turkoman ,desert1 on the ,eastern ,shore of the ,caspian1 to ,khiva1 ,bokhara1 and ,samarcand1 performed in the ,year #ahfc4 ,by ,,arminius ,v,,mb,,ry1 ,member of the ,hungarian ,academy of ,pesth1 by whom he was sent on this ,scientific ,mission4 ,with ,map and ,woodcuts4 #hvo1 ,cloth1 #d #ej4 ,,wood',s ,,homes ,,without ,,hands4 ,homes ,without ,hands3 being a ,description of the ,habitations of ,animals1 classed according to their ,principle of ,construction4 ,by ,j4 ,g4 ,,wood1 ,m4,a41 ,f4,l4,s4 ,with about #adj ,illustrations4 #hvo1 ,cloth1 ,beveled ,edges1 #d #ej4 99 99 99 99 99 ,transcriber's ,notes ,obvious typographical errors have been silently corrected4 ,variations in hyphenation have been standardised but all other spelling and punctuation remains unchanged4 ,italics are represented thus italic and bold thus bold4