,,motherly ,,talks ,,with ,,young ,,housekeepers3 ,,embracing ,,eighty-,,seven ,,brief ,,articles ,,on ,,topics ,,of ,,home ,,interest1 ,,and ,,about ,,five ,,hundred ,,choice ,,receipts ,,for ,,cooking1 ,,etc4 ,,by ,,mrs4 ,h4 ,w4 ,,beecher4 ,illustration ,,new ,,york3 ,j4 ,b4 ,,ford ,,and ,,company4 #ahgc4 ,entered according to ,act of ,congress1 in the year #ahgc1 ,,by ,j4 ,b4 ,,ford ,,co41 in the ,office of the ,librarian of ,congress1 at ,washington4 ,,university ,,press3 ,,welch1 ,,bigelow1 ,,co41 ,,cambridge4 ,,publishers' ,,preface4 ,,this book1 composed of brief and pithy articles1 on almost every conceivable point of household duty1 is a friendly monitor for young wives1 and a mine of good sense and information for growing maidens4 ,originally published in the ,household ,department of 8,the ,christian ,union10 the articles have been so frequently called for and inquired after by those who had found help in them1 that the author yielded to the desires of others1 and has gathered them into this little volume4 ,mrs4 ,beecher's notion of woman's sphere is1 that1 whatever exceptional women may be able to accomplish1 by reason of peculiar circumstances and talents1 and freedom from domestic responsibilities1 the place of labor and achievement for most women1 and for all married women and mothers1 is ,home4 ,and this book is exactly what its title sets forth1--a kind and motherly way of helping the inexperienced to make agreeable1 well-regulated1 and happy homes4 ,following the 8,talks0 are a choice selection of nearly five hundred ,cooking ,receipts1 all vouched for by the author's own experience and skillful testing4 ,,contents4 ,,part ,i4 ,,motherly ,,talks ,,with ,,young ,,housekeepers4 ,,page ,i4 ,system in ,work #c ,,ii4 ,march #g ,,iii4 ,spring ,labor #aa ,,iv4 ,sunshine and ,fresh ,air #ad ,v4 ,house-cleaning #ag ,,vi4 ,washing-day #ba ,,vii4 ,putting ,clothes to soak #be ,,viii4 ,patient ,continuance in ,well-doing #bh ,,ix4 ,preparing for the ,country #cb ,x4 ,heedlessness #ce ,,xi4 ,washing ,flannels #ch ,,xii4 ,june ,cares #db ,,xiii4 ,pure ,air and thorough ,ventilation #df ,,xiv4 ,milk and ,butter #di ,,xv4 ,making ,cheese #ec ,,xvi4 ,a troublesome ,question #eg ,,xvii4 ,woman's ,kingdom #fc ,,xviii4 ,the ,kitchen #ff ,,xix4 ,how much is a ,wife worth8 #gj ,,xx4 ,teach little ,boys to be useful #gd ,,xxi4 ,bleaching1 ,starching1 and removing ,stains #gh ,,xxii4 ,to iron ,shirts1 ,vests1 and ,embroideries #hd ,,xxiii4 ,a ,talk about ,beds #hh ,,xxiv4 ,marketing #ia ,,xxv4 ,trust your ,children #if ,,xxvi4 ,who invented ,bread8 #ajj ,,xxvii4 ,how about the little ,girls8 #ajg ,,xxviii4 ,stealing ,servants #aab ,,xxix4 ,fall ,cleaning #aag ,,xxx4 ,fashionable ,dress #abb ,,xxxi4 ,lessons by the ,wayside #abf ,,xxxii4 ,pauline ,pry #acj ,,xxxiii4 ,buy your ,cage before you catch your ,bird #ace ,,xxxiv4 ,care in selecting a ,house #ach ,,xxxv4 ,visiting for one's own ,convenience #ada ,,xxxvi4 ,will they ,board1 or keep ,house8 #adf ,,xxxvii4 ,choice of ,colors in ,dress #aea ,,xxxviii4 ,harmonizing ,colors in ,dress #aef ,,xxxix4 ,a ,word about ,moths #afj ,,xl4 ,winter ,butter #afd ,,xli4 ,repairs #afi ,,xlii4 ,accurate ,weights and ,measures in ,cooking #agc ,,xliii4 ,teaching little ,girls to sew #agf ,,xliv4 ,the ,care of ,poultry #ahj ,,xlv4 ,institutions for the ,education of ,women #ahd ,,xlvi4 ,great ,mistakes #ahi ,,xlvii4 ,study to make ,home attractive #aic ,,xlviii4 ,the ,care of ,cooking-,stoves and ,ranges #aih ,,xlix4 ,the ,old ,ways and the ,new #bjb ,l4 ,a few ,hints on ,carving #bjf ,,li4 ,parental ,example #bji ,,lii4 ,true ,taste more effective than ,money #bac ,,liii4 ,cooking by ,steam #bag ,,liv4 ,vegetables #bba ,,lv4 ,cabbage #bbe ,,lvi4 ,pulse #bbi ,,lvii4 ,pot-herbs and ,salads #bcd ,,lviii4 ,mistakes in cooking ,vegetables #bcg ,,lix4 ,divided ,family ,government #bdb ,,lx4 ,how can we secure good ,servants8 #bdg ,,lxi4 ,the ,guest-,chamber #bej ,,lxii4 ,the ,care of ,infants #bee ,,lxiii4 ,personal ,neatness #bfa ,,lxiv4 ,are ,house-,plants injurious to the ,health8 #bff ,,lxv4 ,bad ,butter #bga ,,lxvi4 ,october #bgg ,,lxvii4 ,the ,slavery of ,fashion #bhb ,,lxviii4 ,pickling and ,preserving #bhg ,,lxix4 ,what has become of all the little ,girls8 #bib ,,lxx4 ,procrastination #big ,,lxxi4 ,the surest ,remedy #cjb ,,lxxii4 ,a few little ,things #cjh ,,lxxiii4 ,planning for the ,week #cab ,,lxxiv4 ,shopping #caf ,,lxxv4 ,dusting #cbj ,,lxxvi4 ,a ,chapter on ,soups #cbc ,,lxxvi4 ,more about ,soups #cbh ,,lxxviii4 ,testing ,character #ccc ,,lxxix4 ,if we knew6 #ccg ,,lxxx4 ,in such an ,hour as ye think not #cdb ,,lxxxi4 ,grumbling #cdf ,,lxxxii4 ,little ,foxes spoiling the beloved ,vine #cea ,,lxxxiii4 ,waste not--want not #cef ,,lxxxiv4 ,making ,cake and ,pastry #cfj ,,lxxxv4 ,as thy ,day so shall thy ,strength be #cff ,,lxxxvi4 ,what we know not now we shall know hereafter #cgj ,,lxxxvii4 ,until ,death do us part #cge ,,part ,,ii4 ,,choice ,,family ,,receipts4 ,,yeast4 ,yeast #che ,another #che ,yeast-,cakes #che ,,bread4 ,general ,rules #chf ,bread without ,sponging #chf ,good ,bread #chf ,bread with ,sponging #chg ,to make ,bread from ,flour that runs #chg ,bread by ,scalding the ,flour #chh ,to make ,stale ,bread fresh #chh ,graham ,bread #chh ,steamed ,brown ,bread #chi ,corn ,bread #chi ,rice ,bread #cij ,,biscuit4 ,morning ,biscuit #cij ,tea ,biscuit #cij ,soda ,biscuit #cia ,indian-,corn ,biscuit #cia ,parker ,house ,rolls #cia ,rusk #cib ,sweet ,potato ,buns #cib ,potato ,pone #cib ,gems #cib ,gems1 ,no4 #b #cib ,graham ,gems #cic ,,breakfast ,,and ,,tea ,,cakes4 ,corn ,cakes #cic ,another ,way #cic ,another #cic ,another #cic ,steamed ,johnny-,cake #cid ,corn-,meal ,cake with ,apples and ,suet #cid ,muffins #cid ,another ,way #cid ,cream ,muffins #cid ,another ,way #cid ,raised ,muffins #cie ,hominy ,muffins #cie ,quick ,muffins #cie ,graham ,flour ,muffins #cie ,raised ,waffles #cie ,corn-,meal ,waffles #cif ,buckwheat ,cakes #cif ,rice ,griddle-,cakes #cif ,sour-,milk ,griddle-,cakes #cif ,green-,corn ,fritters #cif ,mock ,oyster ,fritters #cig ,corn ,oysters #cig ,rice ,cakes #cig ,rice or ,hominy ,cakes #cig ,rosie's ,sally ,lunn #cig ,strawberry ,shortcake #cig ,cream ,toast #cih ,,soups4 ,general ,directions #cih ,stock for ,soups #cii ,tomato ,soup #cii ,another #djj ,a ,vegetable ,soup #djj ,mock-,turtle ,soup #djj ,bean ,soup #dja ,soup with ,eggs #djb ,green ,pea ,soup #djb ,turtle ,bean ,soup #djb ,nursery ,soup #djc ,oyster and ,clam ,soup #djc ,potato ,soup #djc ,,fish4 ,to ,boil ,fresh ,fish #djd ,baked ,salmon ,trout1 with ,cream ,gravy #djd ,boiled ,salmon ,trout #djd ,fried ,halibut #dje ,fish ,chowder #dje ,to prepare and dress ,cold ,fish #dje ,newport ,fish ,pudding #djf ,fish-,balls #djf ,codfish ,balls #djg ,scalloped ,crabs #djg ,oyster ,pie #djg ,oyster ,fritters #djh ,to ,fry ,oysters #djh ,lobster ,patties #djh ,lobster ,rissoles #dji ,fish ,sauce #dji ,a good ,breakfast ,dish #dji ,best ,mode of ,roasting ,fish1 ,ducks1 c4 #dji ,,meats4 ,,beef4 ,leicestershire ,hunting ,beef #daj ,spiced ,beef #daj ,curried ,beef #daa ,meat ,pie #daa ,beef ,collops #daa ,to ,cook a ,beefsteak #dab ,rump ,steak1 with ,oyster ,sauce #dab ,a ,french ,broil #dab ,beefsteak ,rolls #dac ,beef ,croquettes #dac ,mock ,duck #dac ,a ,nice ,breakfast ,dish #dac ,mock ,venison #dac ,to prepare ,cold ,roast ,beef or ,mutton #dad ,economical ,breakfast ,dish #dad ,a 8,two ,story0 #dae ,,mutton ,,and ,,lamb4 ,shoulder of ,mutton ,boiled #dae ,shoulder of ,mutton ,spiced #dae ,mutton ,stew #daf ,roasting a ,leg of ,lamb #daf ,to use ,cold ,lamb #daf ,mint ,sauce #daf ,,venison4 ,jerked ,venison #dag ,venison ,steaks #dah ,,cooking ,,in ,a 8,,rumford ,,boiler40 ,to ,roast ,beef or ,mutton #dah ,to ,boil a ,leg of ,lamb or ,mutton #dah ,corned ,beef #dah ,to ,cook a ,ham #dai ,fish #dai ,,veal4 ,meats for ,june #dbj ,calf's ,head and ,harslet #dbj ,head and ,harslet ,hash #dbj ,veal ,pie #dba ,sweetbread ,croquettes #dba ,veal ,patty #dbb ,minced ,veal #dbb ,veal ,hash #dbb ,veal ,loaf #dbc ,croquettes #dbc ,,poultry ,,and ,,game4 ,steamed ,turkey #dbc ,broiled ,chickens #dbd ,to ,bake a ,chicken #dbe ,gravy for ,roast or ,baked ,poultry #dbf ,chicken ,pot-,pie #dbf ,fried ,chickens #dbg ,to ,cook an ,old ,fowl #dbg ,roast ,duck #dbh ,to ,roast a ,goose #dbh ,wild ,goose #dbi ,to ,roast a ,green ,goose #dbi ,to ,boil a ,goose #dbi ,to ,stew a ,goose #dcj ,to ,stew ,pigeons #dcj ,wild ,squabs #dca ,chicken ,pudding #dca ,chicken ,jelly #dcb ,chicken ,patties #dcb ,to make ,remnants of ,meat1 ,chicken1 etc41 palatable #dcb ,meat ,croquettes #dcc ,,pork ,,and ,,ham4 ,to ,boil a ,ham #dcc ,broiled ,ham #dcc ,ham ,croquettes #dcc ,ham and ,toast #dcc ,ham ,toast #dcd ,to use ,cold ,boiled ,ham #dcd ,another ,way #dcd ,ham ,ball #dcd ,how a ,pig was ,roasted on a ,sugar ,plantation #dcd ,good ,sausage ,meat #dce ,a ,dutch ,dish #dce ,,salads ,,and ,,omelets4 ,chicken ,salad #dcf ,italian ,chicken ,salad #dcf ,lobster ,salad #dcg ,potato ,salad #dcg ,plain ,omelet #dcg ,puff ,omelet #dch ,oyster ,omelet #dch ,omelet with ,jelly #dch ,baked ,omelet #dch ,omelette ,souffl #dci ,,eggs4 ,boiled ,eggs #dci ,fried ,eggs #dci ,poached ,eggs #dci ,hard ,scrabbled #ddj ,fricasseed ,eggs1 or ,egg ,baskets #ddj ,egg ,toast #ddj ,scrambled ,eggs #dda ,scrambled ,eggs #dda ,dropped ,eggs #dda ,cottage ,cheese #dda ,cheese ,toast #ddb ,,vegetables4 ,corn #ddc ,another ,way #ddd ,boiling ,potatoes #ddd ,another ,way #ddd ,to ,boil ,new ,potatoes #dde ,mashed ,potatoes #dde ,potato ,croquettes #dde ,saratoga ,fried ,potatoes #dde ,scalloped ,potatoes #dde ,snow ,potatoes #ddf ,potato ,cakes #ddf ,to ,fry ,sweet ,potatoes #ddf ,macaroni #ddf ,egg-,plant #ddg ,another ,way #ddg ,fricasseed ,egg-,plant #ddg ,to ,stew ,tomatoes #ddh ,baked ,tomatoes #ddh ,scalloped ,tomatoes #ddh ,boiled ,rice #ddi ,cooking ,rice #ddi ,peas #ddi ,green ,peas #dej ,beans #dej ,asparagus #dea ,spinach #dea ,to ,boil ,cabbage #dea ,to ,boil ,cabbage with ,meat #deb ,another ,way #deb ,cabbage like ,cauliflower #deb ,cauliflower #deb ,hot-,slaw #deb ,cold-,slaw #dec ,to ,cook ,onions #dec ,,cake4 ,,general ,,rules4 ,loaf ,cake #ded ,mrs4 ,breedley's ,fruit ,cake #dee ,rosie's ,raised ,cake #dee ,fruit ,cake #dee ,farmer's ,fruit ,cake #dee ,whortleberry ,cake #def ,olic ,cake #def ,nice little ,cakes #def ,queen ,charlotte's ,cake #def ,lemon ,cake #def ,molasses ,drop ,cake #deg ,chicago ,fruit ,cake #deg ,cider ,cake #deg ,snow-flake ,cake #deg ,cocoa-nut ,cake #deg ,macaroons #deg ,delicate ,cake #deh ,sponge ,cake #deh ,pineapple ,cake #deh ,molasses ,cup ,cake #deh ,loaf ,cake #deh ,walnut ,cake #dei ,loaf ,cake #dei ,western ,cake #dei ,snowball ,cake #dei ,molasses ,cake #dei ,corn-,starch ,cake #dei ,moss ,cake #dei ,jenny ,lind ,cake #dfj ,sugar ,cookies #dfj ,cookies #dfj ,another ,way #dfj ,molasses ,gingerbread #dfj ,plain ,gingerbread #dfj ,excellent ,ginger-,snaps #dfa ,,pies1 ,,puddings1 ,,and ,,desserts4 ,pastry #dfa ,puff ,paste #dfa ,potato ,pastry for ,meat ,pies #dfb ,pumpkin ,pies #dfb ,dried-,apple ,pies #dfb ,pies of ,canned ,fruit #dfc ,mince ,pie #dfc ,rice ,pie #dfd ,apple ,puffs #dfd ,marlborough ,pie #dfd ,chess ,pie #dfd ,english ,christmas ,plum ,pudding #dfd ,a ,family ,christmas ,pudding #dfe ,a ,simple ,christmas ,pudding #dfe ,bread ,pudding #dff ,boiled ,indian ,pudding #dff ,baked ,indian ,pudding #dff ,palmyra1 or ,date ,pudding #dff ,sponge-,cake ,pudding #dfg ,steamed ,pudding #dfg ,an ,excellent ,pudding #dfg ,apple and ,tapioca ,pudding #dfg ,sweet-,apple ,pudding #dfh ,fig ,pudding #dfh ,barley ,cream for ,invalids #dfh ,apple ,float #dfh ,sago ,pudding #dfh ,cocoa-nut ,custard #dfh ,apple ,pudding #dfh ,sauce #dfi ,nice ,cheap ,pudding #dfi ,orange ,pudding #dfi ,custard without ,eggs #dfi ,a ,quick ,pudding #dfi ,rice ,meringue #dgj ,sago ,pudding #dgj ,lemon or ,orange ,honeycomb #dgj ,apple ,snow #dgj ,snow ,pudding #dgj ,cocoa-nut ,pudding or ,pies #dga ,bohemian ,cream #dga ,spanish ,cream #dga ,rennet ,wine #dgb ,cold ,custard #dgb ,baked ,apples #dgb ,apple ,snow #dgb ,,preserves ,,and ,,jellies4 ,to ,can ,peaches #dgb ,mixed ,marmalade #dgc ,jellies #dgc ,peach ,jelly #dgd ,quince ,jelly #dgd ,to ,preserve ,quinces #dgd ,candied ,orange ,peel #dge ,apple and ,quince ,sauce #dge ,apple ,sauce #dge ,baked ,pears #dgf ,,cheese4 ,stilton ,cheese #dgf ,cottenham ,cheese #dgf ,parmesan #dgf ,cheddar #dgg ,dunlop #dgg ,new ,cheese #dgg ,swiss ,cheese #dgg ,sage or ,green ,cheese #dgg ,cream ,cheese #dgg ,potato ,cheese #dgh ,cheese ,straus #dgh ,,pickles4 ,peach ,pickles #dgh ,pickled ,plums #dhj ,green ,tomato ,pickles #dhj ,to ,pickle ,green ,tomatoes #dha ,pickled ,nasturtiums #dha ,pickled ,cauliflower #dha ,tomato ,pickles #dhb ,to ,pickle ,onions #dhb ,to ,pickle ,red ,cabbage #dhb ,cucumber ,pickles #dhb ,to ,pickle small ,cucumbers and ,gherkins #dhc ,tomato ,catsup #dhc ,,miscellaneous ,,hints4 ,to make ,tea #dhd ,substitute for ,milk in ,tea and ,coffee #dhe ,bread ,crumbs #dhe ,,gleanings4 ,to ,clean ,kid ,gloves #dhf ,to keep ,grapes #dhf ,to ,clean ,oil-,cloths #dhf ,fill your ,lamps in the ,morning #dhf ,colored ,silk #dhg ,to ,remove ,fruit ,stains #dhg ,bee or ,wasp ,stings #dhg ,to ,preserve ,brooms #dhg ,glossy ,starch #dhh ,salt with ,nuts #dhh ,to take ,ink ,stains from ,mahogany #dhh ,to keep ,quinces #dhh ,fruit ,stains #dhh ,ink ,stains #dhi ,buying ,furs #dhi ,drying ,umbrellas #dij ,a ,tight ,ring #dij ,scrubbing ,white ,paint #dij ,how to wash ,graining #dij ,to keep ,codfish #dia ,zante ,currants #dia ,to keep ,cheese #dia ,to keep ,smoked ,beef and ,hams #dia ,to keep ,preserves #dia ,care of ,flour-,barrels #dia ,indian ,meal #dia ,coffee and ,tea #dib ,raisins and ,starch #dib ,household ,weights and ,measures #dib ,to test ,flour #dib ,,introduction4 ,,for the last two years we have occupied a corner in 8,the ,christian ,union0 with the following brief articles1 and from week to week endeavored to bring to its readers something useful and practical4 ,we have reviewed the daily labors indispensable to all classes of homes1 giving whatever suggestions or criticisms seemed to us most needed or desirable1 not only as regards the manual labor of a household1 but also the actions1 motives1 and principles which build up and secure the happiness of a family2 or which1 falsely understood and neglected1 must lay the foundation for misery and sin4 ,we have been requested by many of our readers to gather these talks together1 for the more convenient use of those for whom they were written1 namely1 young housekeepers1 who1 marrying before their domestic education has received sufficient attention1 daily find many stumbling-blocks in their way1 which haply a word fitly spoken might remove4 ,where so much has been written in the way of 8,advice to ,young ,housekeepers10 8,household ,guides10 etc41 it would seem superfluous to venture on this well-worn track1 did it not lead to a portion of general education too little thought of1 where 8line upon line and precept upon precept0 are peculiarly needed4 ,the home education of our girls is often sadly neglected4 ,indulgent mothers1 who have kept their daughters in school from earliest childhood1 think it would be cruel to ask that any part of their vacation should be usefully employed4 ,it must all be given to relaxation and amusement1 leaving the knowledge of the homely household duties which would enable them to superintend and adorn a happy home to be learned after they have been 8graduated40 ,yet how many young girls pass from the seminary at once into married life1 and on their first entrance into society are transformed from simple school-girls into wives and housekeepers6 ,if no part of their child-life was devoted to those lessons1 which none should be able to teach so kindly and so thoroughly as a mother1 what is the result8 ,the home which the lover dreamed of1 proves dark and comfortless1 and the bride is too often transformed into the heartless devotee of fashion1 instead of the companion and helpmeet ,god designed a wife to be4 ,young ladies would soon discover the richer life there is in one's own home1 if they were early initiated into an intimate knowledge of the whole routine of home duties and household mysteries1 so that when they shall be exalted to the dignity of the mistress of a house1 they can with good judgment and intelligence direct their servants1 or independently perform the labor of a family1 easily and methodically1 with their own hands4 ,with such knowledge1 and the ability to execute1 they can greatly augment domestic happiness and add new lustre to their charms as companion and friend4 ,true1 there is much that is hard and disagreeable in household cares and labors2 but what good thing do we possess that does not require thought1 effort1 and often unpleasant labor before we come into the full possession and enjoyment of it8 ,under any self-denial or hardship experienced in the performance of duty1 there is a great comfort in the knowledge that1 the work being once mastered and made familiar1 any thought of drudgery connected with it disappears2 and in the happy consciousness of independence and power over difficulties one finds great pleasure and full compensation4 ,in preparing these articles for book publication1 we have not attempted to bring them together in a methodical manner1 but have allowed them to follow one another in about the order in which we were moved to write them by the daily occurrences around us1 or in reply to many letters from discouraged or ready-to-halt young housekeepers4 ,nor have we presumed to give advice or instructions to old1 well-established mothers and housekeepers1 who doubtless know far more than we do1 and at whose feet we would cheerfully sit for instruction4 ,but like a mother in the midst of her young daughters we have desired to stand1 answering such questions as they would naturally ask1 pointing out mistakes that they are likely to make1 showing where the error lies1 and trying to offer a remedy2 not in household affairs alone1 but in many phases of the duties that belong to the wife and mother as well as to the housekeeper4 ,to give some little assistance and encouragement in every effort to make home what it should be1--the happiest place on earth1--is our earnest desire4 ,,eunice ,w4 ,,beecher4 ,,part ,i4 ,,motherly ,,talks ,,with ,,young ,,housekeepers4 ,i4 ,,system ,,in ,,work4 8,i ,,have been hard at work all day10 we think we hear some say2 8up stairs and down1 from the cellar to the attic1 looking into every nook and corner1 and #8putting things to rights' generally4 ,o dear6 ,i wonder what next those grim old housekeepers would expect me to take hold of4 ,i have everything in good running order1 as far as ,i can see1 and now how ,i would like to take a book and curl up somewhere1 out of sight and hearing1 and have one of the old-fashioned good times ,i used to have before ,i was married4 ,well1 ,i don't care4 ,i mean to have it1 anyhow1 and just let things go on without my watching1 for a while4 ,nora can manage to keep the house in order1 somehow1 now ,i have everything in its right place1 ,i am sure40 ,ah6 but1 my dear little woman1 if you do not give daily attention to your household affairs1 in a few days1 under ,nora's rule1 you will find the machinery all out of order1 and be compelled again to go over the same wearisome labor you now complain of4 8,what then am ,i to do8 ,from this time on1 is my life to be a perpetual drudgery80 ,no2 not if you are wise4 ,be patient4 ,it is a new thing to you now4 ,care does not sit lightly on young shoulders2 but time and a reasonable amount of patience will soon make the 8crooked ways straight1 and the rough places smooth40 ,a few weeks of extra time and thought1 at the beginning of your new life1 will teach you how to work methodically4 ,until this lesson is fixed in your mind1 it will be 8uphill work02 but persevere4 ,have a regular plan for each day's work1 and every step will be easier and more natural4 ,there is nothing like method and regularity to lighten labor4 ,we have so many poor1 discouraged1 repining housekeepers1 chiefly because they were not taught from the beginning to work methodically4 ,let this once become a fixed habit1 and almost every one can find leisure for reading and recreation1 certainly if in a position where they can delegate the hardest1 roughest labor1 under suitable supervision1 to a servant4 ,secure a few moments every evening to think over and arrange for the necessary labor of the morrow4 ,bring before your mind just what ought to be done1 and fix the mode and time for doing it distinctly4 ,while dressing1 the next morning1 review your plan1 that all through the day it may be like a map spread out before your eyes4 ,of course1 many things may occur that no foresight could provide for1--sickness1 unexpected company1 or interruptions past your control1--but nothing that can wholly derange a well-digested plan for every day's duties4 ,try this mode of working resolutely for a few months1 and labor or oversight of labor will become so nearly a second nature that you will arrange1 or perform almost instinctively1 even with pleasure1 that which now seems a heavy burden1 grievous to be borne4 ,to show just what may be done1 let us take a glance at the arrangements for washing and ironing days4 ,every housekeeper has her own way of apportioning the work of her servants4 ,where there are three girls1 many prefer that the cook should take charge of the washing1 leaving either waiter or chambermaid to do the cooking ,mondays and ,tuesdays4 ,if these are tolerable plain cooks1 this may answer2 but1 generally1 on those two days the table is less pleasantly served than during the remainder of the week4 ,now1 we prefer to feel as sure of a well-cooked and well-served dinner on 8washing-day0 as on any other day in the week4 ,for that reason1 we think it a more excellent way to have the cook understand that the kitchen1 pantries1 and cooking are her own especial care2 from which1 until that work is done1 she is not to be called to assist in anything else4 ,this plan1 we think1 insures a more orderly kitchen1 cleaner pantries1 and better prepared and more regular meals1 than when the cooking is given over1 two days in the week1 to one less accustomed to it4 ,we see no good reason why1 if company happens in unexpectedly1 one should not be as well prepared to serve them on ,monday as on ,wednesday or ,thursday4 ,by giving the washing into the care of the second girl1 we think one may escape most of the terrors of 8washing-day40 ,early rising should be one of the well-understood rules of the house1 for the servants at least4 ,as soon as up1 on ,monday morning1 the laundress's first work is to light the fire1 if the laundry is separate from the kitchen2 if not1 the cook1 of course1 attends to that4 ,the furnace is then to be well shaken and cleaned out1 fresh coal added1 and the ashes sifted and removed2 which1 if done every day1 as it should be1 is but a small item comparatively4 ,sweeping the front stairs1 hall1 doorsteps1 sidewalk1 and gutters comes next in order4 ,by this time the fire and water will be in a proper state to commence washing2 and that once begun1 the laundress should be exempt from any other duty1 save to feed the furnace1 until the washing is finished and the clothes brought in and folded4 ,on ,tuesday the same routine1 while the fire is kindling and the irons heating2 after that the laundress gives her undivided attention to her ironing4 ,she should be up in season to finish sweeping stairs1 hall1 etc41 and commence her washing and ironing by seven2 and then1 unless the washing is very large1 an ordinarily bright girl should have all finished by ,tuesday night1 and be ready to give her full time to the chamber-work1--making beds1 sweeping1 dusting1 washing windows1 etc41 during the remainder of the week4 ,the waitress is often expected to take charge of the furnace1 but we cannot think it is desirable4 ,if there is a fire to be lighted in the parlor or sitting-room1 to remove the ashes1 wash the hearth1 and have the rooms dusted and in readiness for the family1 and then put her table in order1 is all that she will be likely to do well4 ,besides1 after working in the cellar over the furnace1 she cannot be fit to wait on the table without taking more time to free her hair and dress from ashes and dirt than she can spare1 if you would have the breakfast served promptly4 ,and what is more disgusting than an untidy waitress8 ,the waitress should have charge of parlor1 dining-room1 silver1 answering the bell1 and on ,monday and ,tuesday do the chamber-work4 ,where but two servants are kept1--and we are inclined to think the fewer servants the better the work is done1--of course the two must divide the work1 each assisting in the washing and ironing1 but the cook still retaining the charge of the meals4 ,,ii4 ,,march4 ,,the morning sun shines brightly1 the air is mild and balmy2 you go about your early cares with a cheerful spirit2 and1 after seeing that the 8pickings up10 the brushing and dusting1 which are a daily necessity1 are faithfully performed1 you sit down to your sewing1 your books1 or your writing in a satisfied and comfortable state of mind4 ,but in a few hours the sky grows dark2 grim and threatening clouds obscure the sun2 the wind sweeps round the house with long1 wailing moans1 or short1 fierce gusts1 while you shiveringly draw the warm breakfast shawl closer about you1 and find that you have suddenly passed into a far less genial atmosphere than you enjoyed in the morning4 ,march may come in a very mild and gentle manner1 but don't trust it4 ,it is 8fooling you40 ,its smiles are quickly followed by frowns1 and the bright1 warm sunlight all too soon will be forced to give place to fierce winds and drifting snows4 ,we are quite as well pleased when this1 the first month of spring1 appears in its own proper character1--windy1 stormy1 and bitter cold1--for then we hope that it will make its exit in a gentler mood4 ,yes1 this is truly ,march1--cold1 raw1 and blustering ,march1--which1 with the early days of ,april1 before the winds have fairly died out1 is the terror of all careful housekeepers1--insuring an abundance of extra work2 for its winds and storms will force an entrance into every part of the house1 however securely guarded4 ,no burglar's alarm can promise safety from this insidious foe4 ,windows1 pictures1 and furniture1 so nicely cleaned and polished but a few hours since1 require a repetition of the same work many times a day4 ,no month in the whole year demands such incessant use of dusters1 brushes1 and brooms1--such unslumbering watchfulness4 ,why not clean once a day and then let the dust be till next morning8 ,because1 if allowed to remain1 it soils your hands and dresses1 spoils your pictures1 finds lodgment in your finely carved statuary1 or settles in the graceful designs or rich upholstery of your furniture4 ,once snugly secreted in woollen or plush1 dust is not easily removed1 but becomes the favorite resort for moths1 affording abundant material for all their wants4 ,there is no month in the whole year which so completely makes you the slave of the broom and dusting-brush4 ,if there is a carpenter ingenious enough to build a house so tight that it can defy the searching winds of ,march1 he would most certainly be a universal favorite among all housekeepers4 ,under the doors1 from the top1 bottom1 and sides of the windows1 in at the key-holes1--everywhere the dust finds an entrance4 ,no table1 chair1 or shelf may be touched without showing the presence of this subtle enemy4 ,each book1 picture1 or article of dress acknowledges its power4 ,was it not in the month of ,march that the plague of dust tormented the ,egyptians8 ,unless some learned interpreter of the ,bible can prove the contrary1 we are inclined to accept this idea4 ,there is no other season of the year when one feels so little courage1 for we cannot 8rest from our labors40 ,however faithfully the work may be done1 an hour will destroy all trace of our industry4 ,then why attempt to do it8 ,why not let all cleaning cease till ,march gives place to its betters1 and then have a general purification8 ,if there were no other reason for patient continuance in well-doing1 notwithstanding all discouragements1 the injury done to carpets and furniture would be a good and sufficient one4 ,with the strong ,march winds the dust is so thoroughly sifted into the threads of carpets1 and into the moldings and ornaments of furniture1 that if not very often removed1 it would be almost impossible ever to do it4 ,the sharp grains of dust would sink into the carpets1 and the friction of walking over them would wear out the material more in this month than in any two months of the year4 ,heavy brocatelle curtains and delicate lace are very easily defaced and injured by the dust1 if not often shaken and freed from the constant accumulation4 ,it cannot be helped2 through all this windy1 unmanageable season1 frequent usings of dusters and brushes are inevitable1 and1 if thoroughly applied1 aside from the economy of it1 will greatly lighten the labor of the spring house-cleaning4 ,a good beating with a furniture whip 7two or three ratans1 lightly braided or twisted together1 and the ends united in a handle1 found at any house-furnishing store7 is an excellent thing to dislodge dust from chairs1 sofas1 table-covers1 mattresses1 etc41 but the beating must be followed by the use of the feather-brush over all1 and an old silk handkerchief for polished or highly varnished furniture4 ,windows are very difficult to keep bright and clean at this season of the year4 ,if there is rain or snow1 it is usually followed by high winds1 which dry the streets and very soon cover the damp windows with a storm of dust1--settling into the molding and around the sash to such a degree that it will require much time and hard work to remove2 and even while washing them1 the dust is still swept over the windows4 ,it is wise1 when windows are so quickly and easily defaced1 to wet a clean1 smooth cloth in a little whiskey or alcohol1 and cleanse the glass with it4 ,it removes the dirt much more thoroughly and gives a better polish to the glass than water can1 and evaporates so quickly that the dust will not so readily adhere4 ,this may be liable to objections on the ground of economy2 but1 for three or four weeks it is much more effective1 and makes the work so much easier1 that we are inclined to think it is not extravagant4 ,of course it must be used with judgment4 ,a little will be sufficient4 ,now1 more than any other part of the year1 the ashes must be removed from the cellar1 if you have a furnace1 faithfully every morning4 ,if allowed to accumulate1 a heavy wind will send them up through the flues and registers1 to settle in the carpets or furniture1 and do more injury than the dust1 because the alkali in the ashes will eat the texture and injure the colors4 ,then1 again1 it is important that on washing-days some attention should be paid to the wind4 ,it is a great trial to a methodical housekeeper to put off the week's washing for a day or two4 ,it seems to derange all the work planned for other days1 and makes one feel unsettled1 as if everything was sadly out of joint4 ,it is not at all pleasant to consent to such innovation1 but ,march is a tyrant1 and in the end it is better to submit to its caprices4 ,to see all your clothes on the line at the mercy of a real ,march wind1 would be worse than to defer the washing and wait for a milder day4 ,the clothes will be more injured and worn by one day's snapping on the line1 in a very high wind1 than in weeks of wear2 and unless one has a good1 roomy attic with windows at each end to admit free air1 it is wise1 if not agreeable1 to put the clothes in soak1 after washing1 in plenty of clear water1 and wait for the calm1 or defer the entire washing to that propitious moment4 ,yet a good1 brisk ,march wind1 with an unclouded sky1 has its excellences4 ,there is no better time to put blankets1 carriage-robes1 and heavy winter garments out to air4 ,if not left out too long1 such heavy articles will not be liable to so much injury1 by whipping on the lines1 as cotton and linen1 and it is an excellent and effective way to free these cumbrous garments from dust and moths4 ,these are only a few of the reasons for the necessity of more than usual vigilance in this stormy month of ,march2 they are but hints to call attention to the subject4 ,your own good sense1 kept awake by the wild wind that is shaking the windows as we write1 and bending the tall masts beyond1 will enable you to carry them out more minutely and practically than we shall attempt at present to do4 ,,iii4 ,,spring ,,labor4 ,,moths4--,the first few days of ,april are too near kin to ,march to warrant any decided steps toward the regular spring house-cleaning2 but it is quite time now that special attention be paid to moths and their characteristic destructiveness4 ,in furnace-heated houses1 moths are occasionally found in mid-winter2 but they are only the advance guard of the main army1 and do little harm1 save by the annoying reminder of what one has cause to fear in spring4 ,in ,april they will begin to show themselves very much in earnest1 and are seen too often for your comfort1 particularly after the gas or lamp is lighted4 ,if an expert1 you may destroy many1 as1 attracted by the bright light which lures them to destruction1 they fly around you2 yet enough remain to keep you constantly on the lookout4 ,we know of no remedy1 when moths have once gained entrance to a house1 but ceaseless watchfulness4 ,they often deposit their eggs in the fret-work and open spaces in cornices1 as well as in woollens and furs1 and therefore all such hiding-places should be carefully searched4 ,in high-studded rooms it is difficult to reach these sheltered nooks1 and therefore in them moths too often find a secure retreat4 ,but although difficult1 it is not impossible to dislodge them1 even from these high places4 ,a tall step-ladder1 with a little care and some one to steady it at the base1 can easily be mounted1 and from this height you readily gain access to your enemies4 ,if the carving is deep and intricate1 take a quill1 and with the feather-end brush out these holes into a dust-pan2 follow this brushing with a wet cloth wrapped round a pointed stick4 ,it takes time1 care1 and patience1 but is very necessary4 ,in houses that are not often painted1 you will probably find large quantities of dust and lint that have accumulated and settled1 from sweeping1 in the cornices4 ,in this the moths deposit their eggs2 and1 when hatched1 the worm which eats your garments may be found here1 snugly rolled in its thin covering1 or perhaps just ready to fly through your house1 depositing its eggs for the next generation of moths4 ,a new house1 left for months unoccupied1 or an old house long untenanted1 it is said1 will surely be overrun with moths4 ,for this we do not vouch1 but are quite inclined to credit it4 ,our first experience of the plague of moths was on taking possession of a house1 almost new1 that had stood empty some months1--a dearly bought experience1 the debt for which is not fully cancelled after more than fourteen years4 ,in all the cornice ornaments we found large quantities of the eggs and worms snugly laid to sleep1 till the warm spring sun should rouse them to begin their mischievous expeditions among our furs1 blankets1 and garments4 ,many were fully developed1 and flying about in search of some choice place to deposit their eggs4 ,the spring and summer are their busiest time2 and as soon as it is warm enough to dispense with furs1 heavy shawls1 and woollen garments1 these should be well shaken and brushed1 then hung on the clothes-line and beaten with the furniture whip1 every spot or stain cleansed1 and repairs attended to before being done up and put away for the summer4 ,each housekeeper has probably her own theory as to the best way for packing up such articles as moths injure4 ,some put pepper1 camphor1 cedar-chips1 sandal-wood1 or moth-powder among the articles to be stored away1 and then sew them up closely in old linen1 or cover them with two or three thicknesses of paper1 lapping one over the other1 leaving no holes1 and then seal the paper up with mucilage4 ,we prefer the paper wrappings1 but feel a little safer if we sprinkle ,poole's moth-powder over the articles before sealing4 ,we have been told that strips of cloth dipped in kerosene1 rolled up and placed among flannels1 furs1 etc41 which should then be shut tight in a cedar trunk or close drawer1 will surely prevent moths from injuring them1 destroying the eggs or such moth worms as are already in possession4 ,this appears sensible1 inasmuch as moths are said to be repelled by any pungent1 disagreeable smell4 ,and surely1 if that be so1 kerosene would be most deadly4 ,in carpets1 moths generally seek the corners and secluded places4 ,for that reason it is essential that in sweeping1 at all seasons of the year1 one should see that great attention is paid to the corners and edges of carpets4 ,never attempt to sweep there with a common broom4 ,you cannot get at the corners4 ,take a whisk-broom or a round1 pointed brush1 such as is used to clean buttoned furniture1 called a furniture button-brush1 and with it clean out the corners where the carpet is turned in4 ,have close at hand a pointed stick1 which1 with a cloth wrapped about it1 will enable you to pry into every nook thoroughly4 ,every few weeks it is well to draw the tacks in the corners a little way1 and1 turning back the carpet on to a thick paper or old cloth1 give the edges a faithful brushing4 ,it is under and near these corners that moths love to secrete their eggs4 ,,iv4 ,,sunshine ,,and ,,fresh ,,air4 ,,few realize how dependent we are on sunshine and fresh air for good health and pleasant1 cheerful homes4 ,when shown into a dark and dismal parlor1--blinds all closed and heavy curtains dropped to exclude light1--and creeping forward in search of a seat1 fearing1 each step1 to stumble over a chair or upset a table loaded with small wares on exhibition1 we always feel suffocated1 as if in a vault among dead men's bones4 ,and when the servant1 after calling her mistress1 returns and opens the shutters just far enough to allow one small ray of 8light divine0 to struggle through1 what a relief it is6 ,how we long to spring forward1 throw back the curtains1 swing the blinds wide open1 and give admittance to the full glory of the free1 glad sunbeams4 ,but no6 ,health and comfort must be sacrificed rather than expose the costly carpet and rich curtains4 ,only so much light as will enable our friend to recognize us may be allowed to enter1 and after a few moments' conversation1 as cold and spiritless as the room itself1 how glorious seem the clear sky and pure air as we leave the house6 ,we are so chilled and benumbed by our short tarry in those prison-like parlors1 that it has penetrated to the heart1 and we are not quite sure that we feel any great affection for the friend from whom we have just parted1 until1 having walked a few moments1 we regain life and freshness by a full bath in the fresh breezes and invigorating sunshine4 ,strange that any will deprive themselves of blessings so rich1 so free1 and health-giving for a mere fancy1--particularly when we find that the richest and most beautiful fabrics are generally those which will bear exposure to open windows and pure light4 ,that perfect ventilation and abundance of light and sun are indispensable to a healthy atmosphere all over the house1 should be understood as one of the principles of good housekeeping4 ,servants are generally careless in airing the rooms committed to their care4 ,bedrooms1 dining rooms1 kitchen1 and pantries are seldom sufficiently ventilated2 and it behooves a housekeeper to maintain a constant watchfulness against such remissness4 ,as soon as you are dressed1 throw open the window1 take off the bedclothes1 spread them neatly across two chairs set in the draught1--taking care that the ends do not drag on the floor4 ,raise up the mattress2 double it like a bent bow on the under-bed1 or palliasse1 that the air may circulate freely through and around it4 ,beat up the pillows and bolster1 and throw them across a chair near the open window4 ,some hang them out of the window4 ,all right1 if you are careful first to brush the sill free from the dust that will1 of course1 accumulate there4 ,when ready to leave the chamber1 open the doors through from one room to another1 even if some rooms have not been used2 but be careful1 in cold weather1 to close the doors leading to the halls1 that parlors and halls be not made uncomfortable by too much draught4 ,children1 boys and girls alike1 should be instructed never to leave their bedrooms without at least throwing back the bedclothes and raising the windows2 and guests in a family1 one would suppose1 will do this for their own comfort2 but it is well that every housekeeper should be sure that it is done before she goes to the kitchen or breakfast-room4 ,it is particularly desirable that our children become accustomed to this kind of care and attention to their sleeping-rooms2 for if the habit is fixed in early youth1 when absent from a mother's care1 in school1 college1 or business1 and compelled to board1 whatever other discomforts they may be subjected to1 they can secure for themselves well-ventilated beds and sleeping-rooms4 ,if1 from extra morning duties or ill health1 you are not able to attend to this part of the chamber-work yourself1 then1 as soon as the rooms are all vacated1 the chambermaid should go to them at once1 taking with her the chamber pail and cloths1 and1 first opening the windows and putting bedclothes and mattresses to air1 as above mentioned1 should empty all slops1 wash out the washstands and all pertaining to them1--pitchers1 soap-cup1 tooth- and nail-brush holders1--gather up all dirty clothes and towels1 and put them into the basket1 or1 if wet1 hang up to dry4 ,by the time this is faithfully done1 the chambermaid will be ready to go to her own breakfast1 leaving the windows open1 unless in stormy weather1 and the beds unmade4 ,keep strict watch that the servants do not fail to air their own rooms and spread open their beds when they come down to their early morning's work4 ,never fear to open chamber windows in stormy weather4 ,if the rain or snow beats in badly1 drop the window from the top a little way1 or spread an old bit of bagging or oil-cloth before the window to protect the carpet2 but in spite of wind or weather1 have a full current of fresh air pass through your bedchambers every morning4 ,once a week mattresses must be thoroughly brushed with a whisk-broom1 and the tufts or buttons that tack them together cleaned with a round pointed brush1 called a button-brush1 so that no lint or dust can lodge about them to shelter moths4 ,when free from lint and dirt1 throw the mattress across a table1 or spread on the floor an old sheet kept for that purpose1 and lay it on that4 ,in the same manner brush the under-bed2 then turn it up and with a wet cloth wipe off the inside of the bedstead1 raising up the slats that no lint may remain lodged there4 ,by such care you will save much trouble from moths and bugs4 ,it is well to attend to this on ,friday1 or whichever day may be set apart for sweeping1 as lint may be dropped on the carpet1 and should be at once removed4 ,v4 ,,house-,,cleaning4 8,,last year ,i thought house-cleaning would be #8real fun4' ,i had never before taken the entire charge of such extensive operations1 and thought1 in my simplicity1 that ,i would show the old ladies how a smart young housekeeper would walk through the fiery furnace1 with not even the smell of fire upon her garments4 ,but ,i little dreamed what ,i had undertaken4 ,i found out1 however1 before the #8fun' was ended1 to my entire satisfaction1 and now1 in this my second year of housekeeping1 look forward to the spring cleaning with the greatest repugnance2 gladly enduring all the cold1 the winds1 and storms of early spring1 because they postpone the evil day4 ,but now milder weather and warmer suns are upon us1 and this great nuisance may be no longer deferred4 ,how ,i dread it6 ,no regularity1 all rules abolished1 servants rebellious1 husband--to put it mildly--uncomfortable2 baby cross1 and ,i--the crossest of all8 ,o dear6 ,what shall ,i do80 ,what shall you do8 ,take it easy4 ,patience1 my child1 the oldest panacea1 is still the sovereign cure for such trials4 ,but why 8borrow trouble08 ,for weeks you have1 in imagination1 been carrying this burden which you so much dread4 ,wait till the proper time comes to take it up4 ,give each hour its own work2 do not permit yourself to groan over that which belongs to the next2 and you will find the heaviest and most disagreeable labor1 if arranged and performed systematically1 glide smoothly through your hands4 ,when it is finished1 you will look back in amused surprise at the 8bugbear0 you had conjured up for your own torment4 ,true1 what is generally understood as regular 8spring house-cleaning0 is not a pleasant operation2 but is it absolutely necessary that this important part of household duties should be made a terror to all in the house8 ,we think not4 ,when furnace1 grates1 and stoves1 have been in constant use for six or seven months1 and gas or lamps are burning many hours each night1 a very thorough house-cleaning is indispensable4 ,no care can prevent smoke1 ashes1 and gas defacing walls and ceiling1 and finding a lodgment in carpets and furniture1 all over the house4 ,and it is necessary that the warm spring days should be devoted to cleaning and renovating2 but certainly not to the exclusion of real home comforts and pleasures1 while this work is in progress4 ,it is folly to commence by putting the whole house into disorder2 displacing everything1 leaving no room in habitable condition1 that by and by you may1 from this utter desolation1 bring order out of confusion4 ,it is best to commence with the cellar1 and the first thing to be done1 after seeing that the coal-bins are in order1 is to have your coal for the year put in4 ,it is usually as cheap1 and often cheaper1 in the spring than in the fall4 ,the coal safely housed1 have the furnace emptied and put in thorough repair4 ,remove all the ashes4 ,if you have an ash-vault1 or bin containing the ashes of the whole winter1 you will require a man to do it2 but if--which is much wiser--the ashes have been sifted and removed every day1 it is no burden1 and but a few minutes' work4 ,then all bits of waste boards1 boxes1 and barrels1 no longer usable1 should be chopped fine and stored with the kindling wood4 ,if dust and cobwebs have been overlooked1 brush them down very carefully2 sweep the cellar bottom1 and1 if it is of stone or cemented1 scrub it clean4 ,if all this has been done every week1 as it should be1--save the putting in coal and repairing the furnace1--it will be only a piece of regular work2 but it must be done before any other cleaning is attempted1 else the coal dust and ashes will penetrate every part of the house1 and render all your labor useless4 ,no door or window can be shut so closely that they will not force an entrance4 ,be careful to shut the 8registers0 from the furnace in every room1 before moving ashes or coal4 ,the cellar being in order1 the next step is to the attic4 ,if it has been properly attended to through the winter1 it is no hard task to make it fresh and clean1 unless you allow it to be made the 8catch-all0 for every kind of useless trash4 ,if not 8hard finished10 the walls should be nicely whitewashed or calcimined1 after the attic has been swept and dusted4 ,this done1 scrub the floor faithfully2 polish the windows1 and arrange neatly all that properly belongs to the attic4 ,if you have pieces of carpeting stored there1 they should be taken into the back yard1 well brushed1 and spread on the grass or hung on the line1 the first thing1 before the cleaning is begun4 ,the cellar and attic in order1 you are ready for the upper chambers4 ,if you can afford it1 it is well to secure four good house-cleaners1 and by putting two in one chamber and two in another1 keeping up a quiet1 but vigilant superintendence of both parties1 you will find1 if the work is well contrived1 and each part arranged in regular succession1 it will be done more quickly1 more effectually1 and with more economy1 than to endeavor to drag through with little help4 ,ingrain and three-ply carpets must be lifted every year1 and that is the first thing to be done4 ,brussels and velvet do not need to be taken up oftener than every two years2 while heavy ,wiltons1 ,axminster1 and ,moquettes should not be removed oftener than every three years4 ,the texture is so firm1 no dust works through to the carpet lining beneath1 and faithful sweeping and thorough use of the 8carpet-sweeper0 will remove the dust and moth's eggs4 ,extra care will be required to clean and brush in corners1 and wherever the carpets are turned in and nailed2 and they must also be protected1 while the walls1 ceiling1 and wood-work are being cleaned1 by a heavy drugget spread over them1 and moved from place to place as the cleaning progresses4 ,when washing painted walls and ceilings1 take care in drying them that they are wiped in straight lines1 from top to bottom1 and not unevenly1 or in circles2 for however clean you may wash the paint1 careless wiping will give it a streaked and untidy appearance4 ,brush wall-paper carefully with a feather duster1 and then pin a large towel tightly to a clean soft broom1 and placing it up to the ceiling1 bring it1 with an even pressure1 in a straight line down to the mop-board or casing4 ,proceed in this way until you have gone over the entire paper4 ,it will be necessary to change the towel when it looks soiled4 ,if this work is well done1 the paper will look almost as fresh as new4 ,in cleaning door-knobs1 bell-pulls1 or speaking-trumpets1 cut a hole in a piece of oil-silk or soft oil-cloth1 and put it round the knob or bell-pull1 etc41 to protect the paper or paint from being soiled4 ,we have no room to carry these suggestions further at present1 and leave your good1 earnest1 common-sense to practice and improve upon them4 ,,vi4 ,,washing-,,day4 8,,if it were not for the washing1 housekeeping would lose half its terror4 ,but ,i rise every ,monday morning in a troubled and unhappy state of mind1 for it is washing-day6 ,the breakfast will surely be a failure1 coffee muddy1 meat or hash uncooked or burnt to a coal1 everything untidy on the table1 and the servants on the verge of rebellion4 ,with a meek and subdued countenance1 with fear and trembling1 lest some unlucky word of mine may infringe upon their dignity and cause them to leave before the washing is finished1 ,i go softly about the house40 ,this ought not so to be4 ,in the first place1 if you allow yourself to be kept thus in bondage to your servants1 you destroy all hope of comfort4 ,let them once see that you fear to give them offence1 and from that hour they are your tyrants4 ,define1 distinctly1 the appropriate duties of each2 but with this proviso1 that in emergencies they will be required to lend a helping hand in any department where their services are needed4 ,let them understand1 unmistakably1 what your rules are1--for you cannot manage a household without well-digested laws and regulations1--then kindly1 but firmly1 make them know that you will have no infringement upon those rules4 8,i wonder how long any girl1 my ,bridget1 for instance1 would stay1 were ,i to take such independent ground40 ,probably not long1 if she has learned that she can intimidate you2 and once aware of that1 the sooner she takes her leave the better for your future peace1--that is1 if you will be taught by this experience to begin right with her successor4 ,those servants who fully recognize the lady as their mistress1 in something more than name1 are generally the most respectful and reliable4 ,never allow a girl to give a disrespectful answer or manifest irritability1 simply because the work for some days in the week may be more distasteful than in others2 and never permit them to threaten to leave you without insisting that the threat shall be carried into effect1 unless an ample apology is given2 for1 if passed over submissively1 it will be repeated whenever the girl's temper is ruffled4 ,not for our own selfish comfort alone1 but for the good of all who are compelled to employ servants1 should we defend our own rights and position2 not till there is concerted action and organized rules that will define the duties and rights of mistress and maid1 and these rules strictly enforced1 will this plague1 which leaves us at the mercy of our servants1 be stayed4 ,and now let us see if there is1 really1 any good reason why washing-day should be so full of terror4 ,if one is feeble1 it is not easy1 nothing is2 but to a strong1 healthy person1 it ought not to be burdensome1 even if one is obliged to do it one's own self1 particularly with the aid of all the 8modern improvements40 ,the apportionment of duties we have already considered1 in ,chapter ,i4 ,twenty years ago the tubs and wash-benches were to be brought from the cellar or area1 all the water pumped1 and often carried some distance1 heated in a boiler1 then poured into the tubs1 and every article wrung out by hand4 ,then1 in the city1 tubs were carried out into the streets and the dirty suds emptied into the gutter4 ,but there was little complaint then of hard work4 ,what would the girl of the present day think if expected to work under such disadvantages8 ,now we have hot and cold water in the laundry1 wringers1 8tubs set10 generally1 which can be emptied at pleasure1 without a step1 making the washing of a medium-sized family not as laborious as the ,friday sweeping of a large house4 ,with one or two servants in the house1 to divide the work1 washing is not and should not be considered a hardship4 ,put the clothes to soak overnight1 rubbing soap on the collars1 wristbands1 bindings1 etc41 of each article4 ,we have found ,babbitt's soap very satisfactory1 safe1 and much more economical than most soap4 ,it is excellent for bleaching4 ,cut up several cakes in sufficient water to dissolve them1 and let it boil till the soap is all dissolved1 then pour it into a wooden pail1 or old butter-tub that is well cleaned1 and when cold it will be nice soft soap1 and keep well as long as it lasts4 ,this is a good way to prepare any soap for soaking or boiling clothes4 ,but it is more economical to have a cake of hard soap1 to use for the dirty spots1 while washing4 ,rub soft soap on the dirtiest parts of each garment1 when you put them to soak1 and just cover them with water4 ,table linen should be soaked in a separate tub1 and washed first2 the fine clothes1 sheets1 and pillow-cases put in another1 and stockings and coarse things in a third tub4 ,early ,monday morning wring out the clothes from the water in which they were soaked1 and prepare a fresh1 clean hot suds4 ,table linen and all fine or starched clothes should be washed and hung out first1 that they may be dried before night4 ,if any are left out overnight1 it should be the stockings and underclothes1 bath-sheets1 and dish-towels2 the latter must be soaked by themselves1 and washed in water that has been used for nothing else4 ,when a boilerful has been washed1 rub soap on all bindings1 collars1 etc41 replace the clothes in the boiler1 fill it with cold or lukewarm water1 and set over the range to boil not over twenty minutes2 then pour all into a tub1 adding cold water enough to make it comfortable to the hand1 when ready to put them through the second suds4 ,while the first set of clothes are boiling1 of course those for a second boilerful are being washed and ready to be put in as soon as the first is removed1 that no time may be lost4 ,when the second is over the fire1 get the first through the next suds and the two rinsing waters1 which should be blued and ready as quick as possible4 ,do not be sparing of rinsing water4 ,have your largest tubs two thirds full1 and put in but a few pieces at a time1 so that each article may have unobstructed benefit of a large body of water1 and all the soap may be removed4 ,wring and shake out and put into the second rinsing4 ,shake out each thing from the last rinsing1 snapping them smooth2 lay them loose into the clean clothes-basket1 and hang out to dry before you begin on the second boiler4 ,careless rinsing and wringing will soon turn clothes yellow4 ,when two girls assist about washing1 one should rinse and hang out while the other is washing4 ,it greatly expedites the work1 of course1 if they do not spend half the time talking2 but it must be a very large wash that1 even with but one at the tubs1 is not all on the line before two o'clock4 ,refined borax1 in the proportion of one large handful of the powder to ten gallons of boiling water1 is said to save nearly one half the soap1 and make the clothes beautifully white and clear4 ,it is a neutral salt and will not injure the fabric4 ,for laces1 cambrics1 etc41 an extra quantity is necessary4 ,the wash-women of ,belgium and ,holland1 so famous for the beauty of their work1 use borax instead of soda4 ,much more might be said on this topic if space would permit1 perhaps of little interest to old experienced housekeepers1 but our talks are more especially intended for those just entering upon the unknown sphere of domestic care4 ,,vii4 ,,putting ,,clothes ,,to ,,soak4 8,a ,,young housekeeper0 is troubled at the idea of 8putting clothes to soak0 overnight4 ,she is sure it must take two or three hours to do it1 and asks1 8,how is one to do this1 who lives in the country1 where the #8modern improvements' of hot water and cold and stationary tubs are not found1 except in the houses of wealthy families2 but where all the water must be pumped or drawn by hand1 and carried to the tubs by one who has all the work to do for husband and family1 and perhaps keeps a few boarders beside8 ,to bring the water1 soap the clothes1 as they are put in the tub1 would occupy two or three hours of the ,sabbath2 for1 as you speak of washing ,monday1 we infer that you mean to soak the clothes ,sunday40 ,yes1 ,sunday morning or evening1 as is most convenient4 ,we think it--like getting breakfast1 washing dishes1 making beds1 etc41 on ,sunday--one of the necessary items of household labor4 ,true1 some prefer to do this ,saturday evening1 but too long soaking yellows the clothes1 and beside only part of them can be collected ,saturday4 ,some also soak their clothes a half-hour ,monday morning1 but1 in our judgment1 very little is gained by that4 ,we would1 however1 by no means advocate the mode we have advised1 if two or three hours of the ,sabbath or of any other day in the week must be given to it4 ,twenty minutes or1 if a large wash1 half an hour1 is abundant time4 ,this young housekeeper evidently imagines that we must be giving theoretical advice1 and not such as can be successfully carried into practice4 ,but in this1 as in all that we have offered1 we speak only of 8what we know1 and testify of that which we have seen0 and done4 ,ten years at the ,west1 at a time when all 8modern improvements0 were unknown1 and when we were so situated that the work for husband and little ones1 and often several boarders1 was1 of necessity1 done with one pair of hands1 where the water was all to be drawn1 not pumped1 with now and then a 8shake0 or 8chill10 to fill up the measure of the week's work 7and fever and ague1 8out ,west10 in those days1 was a genuine article71 compelled us to economize time1 if not labor4 ,we never found two or three hours to spend in putting clothes to soak4 ,when supper was over1 ,saturday evening1 dishes washed1 and babies to sleep1 the water was drawn1 tubs filled and covered1 to keep the water free from dust1 and1 except the bedding and garments1 to be changed ,sabbath morning1 all the dirty clothes accumulated through the week were 8sorted0 and laid in piles on the table1 in the 8wash-shed10 covered over with the clothes-baskets1 ready to be soaped and put into water4 ,this last may be done before dressing for church or1 as we much prefer1 before retiring1 ,sabbath evening4 ,such lessons1 taught by the best schoolmaster in the world1 necessity1 are often far more valuable than any we can learn in later life1 and under more easy circumstances4 ,of course no man1 whose labor ends with the close of the day1 who deserves the honored name of husband 7house-bond71 would need to be asked to put his strong arm to the work1 so far as to draw the water and fill the tubs1 after tea1 in the twilight of ,saturday evening2 while the wife and mother1 whose work never ends till all are sleeping1 is putting the little folks to bed and getting everything in readiness for breakfast ,sunday morning4 ,but often the nature of the husband's employment deprives him1 by necessity1 of the pleasure of assisting his wife4 ,then1 if without servants1 there is no other way but for her to prove 8woman's equality with man0 by doing it herself4 ,after all1 there are many harder things than drawing the good clear water from the well4 ,now1 with water in the tubs1 clothes laid in separate parcels1 plenty of soap dissolved1 or a nice barrel of soft soap close at hand1 does not our 8young housekeeper0 think the clothes could be soaped and put into the tub in less than half an hour8 ,would there not be plenty of time after breakfast1 before dressing for church1 to perform this necessary labor as we think it8 ,or if making beds or uneasy children consumed too much time in the morning1 how long would it take to throw on a wrapper just before retiring1 when all is quiet at night1 and have the clothes all at soak8 ,the answer to these questions depends on two things1--are you an early riser8 have you such established system about all your labors as to secure a time as well as a place for everything8 ,there is one other point that may as well receive attention while we are on this subject4 ,many are in the habit of changing bed-linen ,saturday night1 to avoid what may seem like extra labor ,sunday morning1 in accordance with their ideas of a strict observance of the ,sabbath4 ,we cannot think this wise4 ,it certainly does not meet our ideas of that 8cleanliness that is next to godliness40 ,we think it should be a matter of principle to have everything as pure1 as sweet1 and clean ,sabbath morning as is possible4 ,all one's clothes are put on fresh on that morning2 table-cloths and napkins come right from the drawer4 ,if these are all brought out spotless in their purity1 in honor of the ,lord's day1 then why should not our beds also rejoice in the whitest of linen8 ,we think it a grateful and appropriate way of beginning our ,sabbath2 and if the bed-linen is laid out ,saturday night1 as it should always be1 we do not see how it can occupy more time to put on clean things than those which are tumbled and soiled4 ,we think the objections to it are of that kind spoken of as being 8wise above that which is written40 ,,viii4 ,,patient ,,continuance ,,in ,,well-,,doing4 ,,after one of those days of perplexity and annoyance that will occasionally come to all housekeepers1 old or young1 order having at last been restored1 and peace beginning to dawn out of the confusion1 we took up the pen to begin our weekly talk with young friends4 ,but pausing for a moment's rest and deliberation1 our thoughts took form and life1 and led us into an imaginary conversation with a young housekeeper1 passing though the same trials we had just been battling with4 ,we think we cannot do better than send the thoughts and scenes that rose before our mind1 as they so truly illustrate our idea of the necessity of constant watchfulness combined with 8patient continuance in well-doing40 ,we think most of our readers1 who have just begun life's cares1 will have already learned that imagination does not1 in this case1 equal the reality4 ,,scene4--,a lady's chamber1 and the occupant in tears4 ,enter a ,motherly ,talker4 --,why6 what can be the matter8 ,you1 so bright and cheerful usually1 in despondency and tears6 ,some great trouble must have befallen you6 8,i am completely discouraged6 ,i ought never to have undertaken housekeeping4 ,it is evident ,i shall never make a good housekeeper1 and ,i will not be a poor one4 ,after all my boasting when ,i first began1 ,i am ashamed to tell you now how miserably ,i have failed4 ,but #8open confession is good for the soul1' and when you have had the whole story1 say if you think ,i am worth the teaching40 ,why1 how humble our little woman has become6 ,some 8lion in the way10 and1 doubtless1 of your own creating1 has disheartened you for the present1 we think4 ,tell us1 without hesitation1 what troubles you1 and we will see if we cannot find a 8silver lining0 to this cloud1 as it is easy to do in most cases4 8,well1 listen1 and tell me1 when you learn how ,i have been blinded1 if ,i have not cause to hide in the valley of humiliation4 8,i have labored hard to train my ,bridget1 to the best of my ability1 and1 with all her inefficiencies1 have felt and boasted that she was really neat4 ,that being the case1 ,i felt myself capable of keeping so strict a watch of her weak points1 that she could not hide her mistakes so deftly but that ,i would find and try to teach her to rectify them4 ,i had1 at the commencement of my new life1 arranged everything in the nicest order2 and having started the machinery1 ,bridget seeming so ready to carry out my rules1 ,i was confident that1 by keeping up a careful supervision1 ,i could not fail1 and was in a fair way to become a bright and shining light among my sister housekeepers4 8,well1 ,bridget left me yesterday4 ,i didn't much care4 ,there would be no trouble in replacing her1 and doubtless securing a more capable girl4 ,beside1 a few days' work all to myself would be no hardship2 for had ,i not been so faithful in my oversight of all domestic affairs1 that everything about my house must be in perfect order8 8,i was in the habit of visiting kitchen and store-closet daily4 ,the sink seemed clean1 the range well polished1 the boiler bright1 and dishes all in order1 and making quite a pretty display on the shelves4 ,ah6 if ,i had handled each article1 looked into each pot or kettle1 instead of being content to see only the outside1 ,i should have soon learned that all was falsely fair6 ,why6 everything was slippery1 greasy1 dirty1 or leaking1 except those which were placed in the front rank1 for show4 ,i am sick and lame from just this morning's cleaning and scrubbing1 and am not half through even the kitchen4 ,half the dishes that looked so nicely on the shelves are #8nicked' or cracked2 holes burnt in the saucepans1 and bits of old cloth drawn through to stop the leak1--who can tell how long they have remained there1 gathering filth1 or from what dirty rag they were torn6 8,how often ,i have praised ,bridget for keeping the kitchen coffee and tea pot so bright4 ,but when ,i took them down this morning1 lo6 the coffee-pot was minus a handle1 and the teapot bottomless6 ,they were placed with the perfect side in sight on the shelves1 and the broken parts wholly concealed2 while my best things were doubtless used in the kitchen4 ,if ,i must take up each article1 day by day1 to be sure of their condition1 ,i could do nothing else through the day4 8,in the cellar a barrel stood1 in its proper place1 filled with kindling4 ,i reached my hand in hastily to get paper to start the fire1 and quickly snatched it out1 cut and bleeding4 ,there were only a few papers on the top of the barrel1 and all the rest of its contents was broken glass and china6 8,then my store-closet is kept locked1 and the key in my own pocket4 ,i have always handed out everything--sugar1 spices1 sweetmeats1 etc4--myself1 yet ,i find much sugar1 sweetmeats1 spices1 and jellies missing6 ,now that my suspicions are aroused1 ,i see what has gone4 ,if ,i keep the keys myself1 and yet am not safe from pilfering1 what can ,i do8 ,but other housekeepers have not this trouble3 where lies the secret of their success1 and my most humiliating failure80 ,now1 although this is simply an imaginary scene1 there is far more truth than fiction in it4 ,many housekeepers of late years have often had the same experience1 and worse4 ,this evil is growing upon us rapidly4 ,if deliverance comes not to us1--perhaps through ,china1--our housekeepers have a gloomy prospect4 ,the secret of apparent success with some often arises from the fact1 that keeping two or three girls employed1 when one leaves without warning1 those who remain are expected to manage as best they can1 till the vacant place is filled4 ,in these cases the mistress does not see with her own eyes all that takes place behind the scenes4 ,such 8ignorance is bliss10 perhaps1 but certainly not the best economy4 ,whereas1 if housekeepers are left alone without any help for a few days1 and are obliged to take the work into their own hands1 they learn several unexpected lessons which are not easy to forget4 ,they see the evils which have been quietly accumulating under the carelessness or deceit of servants1 and will not be so readily blinded the second time4 ,when you have servants about you1 it is not possible to handle every article1 to look into every corner1 daily4 ,one might as well make no pretence of keeping 8help40 ,and while only a slavery of the most exact and unfailing watchfulness can save you from many leaks and much extravagant waste1 yet1 by this course1 you may lose1 by the constant irritation of disposition1 more than you can save pecuniarily4 ,the only safe way is to make things as secure as possible2 first1 as to the character of servants when you engage them2 secondly1 by way of guarding them from the temptation of open closets and immunity from oversight4 ,so long as servants can and do forge 8characters0 or 8recommendations10 or use skeleton keys1--and many do this1--we are greatly at their mercy1 unless we look the evil squarely in the face1 and attempt to find a remedy4 ,we are told that to speak plainly of these things--which are truly of frequent occurrence--we open the eyes of the servants as well as their mistresses1 and tempt them to do the wrong which1 but for the speaking of it1 they never would have thought of4 ,let no one believe this4 ,it is entirely a mistaken notion4 ,our ladies have no idea how thoroughly posted their servants are--even some of the most trusted--in every evil of this kind4 ,a better way is to meet any such dangers openly2 not willingly stumble along blindfold1 lest we should see what we cannot help fearing is going on in our midst4 ,see it1 and try to overcome it by greater caution4 ,never1 under any consideration1 take a written 8recommendation0 of a girl4 ,go to the lady who is said to have written the 8character10 and learn the truth4 ,that destroys all danger from forged certificates4 ,if it is thought too much trouble1 then you must not complain of imposition4 ,again1 if you judge best to keep locked closets and store-rooms1 there are many patent locks1 not expensive1 which no 8pass0 or 8skeleton key0 can open4 ,put such on your store-closet and places which you most desire to guard1 and you at once secure yourself against another evil4 ,and 8patient continuance in well-doing10 frequent1 careful1 but kindly oversight1 thorough but not suspicious inspection of kitchen1 store-rooms1 closets1 etc41 will lessen many others2 the remainder we must endure until1 among all the reformatory movements of this progressive age1 some good spirit shall effect a deliverance from the heaviest burden that oppresses the housekeeper1--unfaithful1 inefficient servants4 ,,ix4 ,,preparing ,,for ,,the ,,country4 ,,june1 the month of roses1 is near1 and all who are compelled to live a large part of the year in the city are looking forward to some weeks of rest from ever-ringing bells1 interminable flights of stairs1 and all the wear and tear that belong peculiarly to a city life4 ,but there is much to be done before you can safely close the doors and leave the house and its content under lock and key1 for the summer4 ,every part of the house should be thoroughly examined1 and none but the eye of the mistress can be depended upon4 ,each article that is to be left behind must be carefully looked after4 ,winter garments1 furs1 and such heavy shawls as may not be thought advisable to take to the country1 have of course been aired1 beaten1 sprinkled with ,poole's or ,lyon's insect-powder1 wrapped up in linen or paper1 and sealed so that no moth can find an entrance4 ,even if done up in linen1 it is better to put over that a strong wrapping-paper1 and seal up with mucilage4 ,if this is faithfully done1 moths cannot1 or rather will not1 wish to get in4 ,we are inclined to think that ,poole's powder is the best2 it is certainly the most disagreeable1 and that speaks well for its efficacy4 ,camphor or cedar trunks1 made expressly for packing furs1 woolens1 etc41 are a great convenience and very safe2 but for those who have none1 sprinkling with the powder and sealing in thick paper is1 though more troublesome1 equally reliable4 ,if the house is to be closed for some time1 a very thorough cleaning of paint1 windows1 plated knobs1 and bell-pulls is a useless waste of time and strength1 as they will all be bronzed in a few weeks2 but every part should be well swept1 and all accumulation of dust removed4 ,in the attic or any uncarpeted room1 where the boards of the floor have shrunk1 leaving open spaces between the boards1 much dust and lint will gather in the crevices thus formed1 and become favorite nests for moths4 ,all such places should be swept with great care4 ,a stiff brush should be used to clear every particle of dirt out1 and then scrub the floor with hot soapsuds4 ,when it is dry1 sprinkle insect-powder in the seams4 ,this done1 and well done1 we think there need be no hesitation in leaving a house unoccupied for a few weeks2 certainly we should feel far less solicitude than to leave a servant in it4 ,insect-powder should be put round the corners and edges of such carpets as are to remain on the floor for the summer4 ,there is a little bellows that generally comes with ,poole's powder1 or can be had at house-furnishing stores1 by which you can blow the powder under the edges much more thoroughly than in any other way4 ,next1 see that all food is removed from the house2 meat1 salt or fresh butter1 flour1 meal1 bread1 or cake should be disposed of4 ,such articles soon spoil and make the air impure and offensive2 or1 if not offensive1 it entices rats and mice into the house to prepare work and trouble for you all through the winter4 ,the furnace and ranges must be cleared out1 and if any repairs are necessary they should be done now4 ,it will annoy you far more to have these to attend to when you return and are in the confusion and haste of getting 8settled0 for the winter1 with the thousand interruptions to which you will then be liable4 ,the top of the range should be rubbed in sweet-oil1 or lard that has no salt in it1 to prevent rust4 ,flat-irons1 bake-pans1 soup-boilers1 all iron-ware1 must also be oiled1 wrapped up in paper1 and hung up1 that you may find your utensils in perfect order when you return1 needing only a good washing in hot soapsuds to be ready for immediate use4 ,have locks1 keys1 bolts1 and bars in a good usable condition1 that you may feel sure that nothing is left without strong fastenings4 ,all this preparation is hard work1 and you are very thankful when the last trunk is locked1 the last bundle or basket fastened1 and this labor ended4 ,but the comfort and satisfaction of knowing by your own actual observation and care that all has been done1 and waits your return in the fall1 with no mark of carelessness to rise up in reproach against you1 will be ample compensation4 ,yet1 at the last minute1 take one more journey from cellar to attic1 to 8make assurance doubly sure10 and then1 leaving all that care behind you1 go on your way rejoicing4 ,x4 ,,heedlessness4 ,,there are many annoyances that fall to a housekeeper's lot which seem very insignificant when spoken of1 and too trivial to put on paper2 but they are grievances nevertheless1 and like a wasp's or bee's sting1 though small1 not easily borne2 and when they follow each other in quick succession1 and are constantly repeated1 the accumulation1 like a whole swarm of bees1 will tax the grace and patience of the strongest4 ,it is the little frets of daily life that1 when summed up1 become almost unendurable2 and to them is added the mortification of knowing that friends who are only 8lookers on10 having never themselves touched the burden with so much as their little finger1 feel no sympathy1 but on the contrary almost a good-natured contempt1 that any one should be so weak as to be shaken by such trifling troubles and vexations4 ,but they are not trifling2 if they were only occasional they would be2 but they are of daily1 hourly occurrence1 and1 because they are never ending1 make a housekeeper's responsible position one that demands self-control and patience of a higher order than any other position to which woman aspires4 ,there is a dignity in being burnt at the stake that enables one to rise above the pain2 but to be harried to death with briers and brambles is very humiliating1 yet a torture none the less4 ,many things that are really untidy are not noticed until1 through neglect1 they increase1 and at last cause great confusion in the home affairs1 simply because the young housekeeper's attention has not been called to them1 or she does not yet understand how to regulate and control them4 ,ignorance may be bliss1 but it is of a nature that leads to mischief in the end4 ,let us point out some of these petty troubles1 and see what they amount to and how they may be removed4 ,what more disagreeable and annoying than to have the vapors or odors that arise from washing or cooking pervade the whole house1 giving to it the sickening smell of the lowest class boarding-houses8 ,when seated quietly in the parlor1 it comes so gradually upon one that it is hardly noticed2 but step for a moment into the fresh air1 and on your return you will be greatly disgusted at the fumes that half suffocate you as you open the door4 ,this infliction can be escaped only by keeping the doors of the kitchen or hall leading from it tightly closed4 ,yet it seems almost impossible to teach a servant that just 8pushing the door to0 is not shutting it1 and the smells of the kitchen will escape as readily through a half-closed as through an open door4 ,there is no help for this evil but watchfulness and constant reminder4 ,you can put springs or rubber straps on the door1 and while they are new and stiff they will swing to with force enough to close it2 but the spring will soon grow careless1 like other servants1 and by and by not shut the door entirely4 ,as well leave it wide open as ajar4 ,besides1 springs are very troublesome and inconvenient1 and1 in the passing of servants with their hands full1 endanger the dishes4 ,and1 worse than all1 we have noticed that a spring on the door has a singularly inflammatory effect on the disposition of the servants2 and after they have been hit or a few dishes broken once or twice by it1 the spring suddenly breaks or is cut4 ,of course it broke itself1 or nobody--that most mysterious mischief-maker--did it4 ,the watch and care of the mistress is the only remedy4 ,another careless habit which often proves a great grief of heart to the thorough housekeeper1 and to which the attention of the beginner should be directed from the first1 is the use of dish-towels and dish-cloths1 instead of 8holders10 to remove pots1 stew-pans1 and kettles from the fire1 or meats and pies from the oven4 ,it is a habit that is harder to conquer than almost any other4 ,the most ample supply of holders may be provided1 yet the mistress seldom enters the kitchen but she sees the nice crash towel caught up to remove a boiling pot from the stove1 or a gridiron from the fire1 and if it is not tossed into the sink1 scorched and smeared1 it is a marvel4 ,and the 8holder0 you had so neatly made but a few days before1 now a mass of grease1 stove-crock1 and filth1 is perhaps lying in the coal-hod ready to be thrown into the fire1 where you will be the least likely to find it out2 for to wash a holder never enters into the heads of those who use1 or rather abuse1 them so badly4 ,a cook's holder should be made of some strong1 dark material1 a piece of tape about a half-yard long sewed on one corner1 and a large hook on the tape to hook into cook's belt or apron-string4 ,it is then always ready for use4 8,and will she remember to use it80 ,doubtful2 certainly not without your watchful care4 ,but be sure and have them ready1 and then strictly endeavor to secure their proper use4 ,the ironing-holder should be of soft1 light-colored material1 that dirt and stains may bear testimony against its use about clean clothes1 till it is washed4 ,harsh material is severe on the hands when used for hours on a hot iron4 ,when out of use1 the ironing-holder must be put away with the ironing-sheet1 bosom-board1 etc41 that they may not be used in the kitchen4 ,again3 watch the dish-towels2 see that they are not thrown on the floor or into a chair to be sat on by the first one who happens in1 and perhaps the next minute used to wipe the fine china or cover over the bread fresh from the oven4 ,such things are constantly being done4 ,do our housekeepers know it8 ,of course they never do such things themselves2 but if they once gave it a moment's sober thought1 would they not1 for their own comfort1 endeavor to prevent its being done again8 ,who would wish to eat or drink from china wiped with towels so misused8 ,who would like to eat bread that had been wrapped up in a dish-towel1 however clean8 ,they should be washed and boiled every day after the dinner-dishes are out of the way1 hung out to dry1 and fresh1 clean ones used at tea and till after dinner the next day1 when the first set are brought in for the dishes1 and the second washed1 boiled1 and hung out1--thus securing clean towels for each day4 ,but no matter how faithfully this rule may be carried out1 no dish-towel should ever be used for bread1 no bread-cloth should be used to wipe meat1 no meat-cloth used for fish4 ,each contracts a taste or smell belonging to its own peculiar work1 and each should be marked and employed for its own appropriate use1 and no other4 ,,xi4 ,,washing ,,flannels4 8,,can you tell me what has been done to my blankets8 ,not a year in use1 and look at them6 ,fortunately ,i put but two into the wash this week1 and now ,i think ,i shall never dare to have another washed4 ,my pretty1 soft1 white blankets absolutely ruined60 ,not ruined1 as far as use is concerned1 but the beauty has departed1 never to return4 ,did you overlook the washing of them yourself8 8,most certainly not6 ,i never did such a thing in my life4 ,i told the laundress that ,i wanted her to be very particular1 and she assured me that she was fully competent to the work4 ,i have just been speaking to her about them1 and she can't tell what should make them look so badly1 unless there was something wrong about the wool40 ,that is simply absurd4 ,did you question her as to her mode of washing them8 8,o1 no4 ,i should not have known if she had managed incorrectly1 and to question her would only have exposed my own ignorance to a servant1 and that ,i am very loth to do2 but she said she rubbed them very faithfully1 soaped them thoroughly1 and boiled them in good1 clean suds40 ,soaped and boiled blankets1 or woolen goods of any kind6 ,no wonder they are brown and muddy1 and as thick as a board6 ,blankets that are carefully managed will not require washing often2 yours have been in use so short a time they certainly could not have needed it1 unless they were accidentally soiled4 8,no1 they looked very fresh and fair2 but ,i had supposed blankets should be washed every fall and spring4 ,i never asked why40 ,o1 no6 ,they are always put between the sheets and bedspreads1 not in contact with the body at all1 and it would be long before anything but an accident or the greatest carelessness could soil them4 ,there are people who will lie down for a nap in the afternoon between the blankets6 ,the housekeeper who can patiently or silently endure that must be nearer akin to the angels than we generally find them4 ,true1 no woman would be guilty of such carelessness2 but ignorance is an excuse for many short-comings4 ,but it is not this class of men that we intend to have at home in charge of household affairs when women go to ,congress4 ,occasionally1 in a fair1 clear day1 and when there is a moderate wind1 it is well to pin blankets on the clothes-line in the yard1 that they may be well aired and freshened1 and whatever dust may have settled in them be whipped out by the wind4 ,when they really need washing1 the first step is to see that there is a good quantity of boiling water ready4 ,next1 select the largest tub and fill half full of boiling water2 dissolve and stir thoroughly into it two table-spoonfuls of powdered borax and sufficient soap to make a good lather1 but on no account rub soap on the blankets4 ,put into the tub but one blanket at a time4 ,shake it to and fro with the clothes-stick till perfectly wet through1 then press it under the water to remain till cool enough to use your hands in it1 when each part should be examined very carefully1 gently rubbing or squeezing the suds through it4 ,hard rubbing fulls woolens4 ,when sure that all spots or dirt are removed1 wring them into a second tub of boiling water into which you have thoroughly stirred some blueing4 ,if your first suds are strong enough1 the blankets will retain sufficient soap for the rinsing water1 which in woolens requires a little soap4 ,shake the blanket up and down in this water1 with the clothes-stick1 till it has flowed through every part4 ,then1 while the water is still hot1 wring it4 ,it requires two persons to wring and shake out a bed-blanket4 ,they should take it by the ends and snap vigorously1 to remove all the water as far as possible4 ,then carry it to the line1 throw it over1 and pull it smooth1 bringing the hems straight and true1 and pin on to the line strongly4 ,when half dry1 turn it lengthwise on the line1 and pull the selvedges together in a straight line1 so that no part may draw up in cockles or full unevenly4 ,it is not well to wash woolens of any kind on a rainy or cloudy day2 but for blankets it is ruinous4 ,a bright sunny day with a brisk wind is very desirable1 as it snaps out the water1 giving it no chance to settle4 ,when the blanket is perfectly dry1 fold very evenly1 but never press or iron it4 ,washed in this way1 although your blankets may not be quite as white as when new1 the change will be hardly noticeable1 and they will be soft and fleecy until worn out4 ,a tall1 large tub with a pounder or dasher on springs1 fastened across the tub1 like the old-fashioned pounding-barrel1 or the tub and dasher of the ,metropolitan ,washing-,machine1 is one of the most convenient and desirable tubs to wash blankets in1 as the washing can be done at once without waiting for the water to cool4 ,the pounder should be used gently1 as harsh rubbing or pounding knots the fibers of woolens1 but the spring dasher keeps the water filtering through every part without any hard usage4 ,wash flannels in the same way1 only bring them from the line while quite damp2 pull out and fold evenly4 ,if any spot has 8fulled0 or 8cockled10 when it is a little damp you can pull it smooth4 ,roll up the articles tight1 for a little while1 until dampened all over alike1 and then press them till dry1 pulling the garment taut from the iron as you press4 ,there are many theories about washing woolen goods4 ,several of the 8,household ,guides10 of late1 recommend washing in cold water4 ,some even advise soaking them all night1 claiming that they do not felt or full any more than when washed in hot water1 and are not as liable to grow yellow4 ,but we cannot think this idea correct4 ,professor ,youmans1 in his 8,book of ,household ,science10 describes the difference1 in the structure of fiber1 between woolen and cotton and linen fabrics1 with a drawing of the straight1 smooth form of linen or cotton filaments1 and the toothed and jagged structures of woolen fabrics1 and says3-- 8,it is evident that the latter1 by compression and friction1 will mat and lock together1 while cotton and linen fibers1 having no such asperities of surface1 are incapable of anything like close mechanical adherence4 ,hence the peculiar capabilities of woolen fabrics of felting1 fulling1 and shrinking1 caused by the binding together of the ultimate filaments4 ,we see1 therefore1 the impolicy of excessive rubbing in washing woolen fabrics1 and of changing them from hot to cold water1 as the contraction that it causes is essentially a fulling process4 ,the best experience seems to indicate that woolen cloths should never be put into cold water1 but always into warm1 and if changed from water to water1 they should go from hot to hotter4 ,in the most skillful modes of cleansing delaines for printing1 the plan is1 to place them first in water at #ajj or #abj1 and then treat them eight or ten times with water #aj hotter in each change40 ,,xii4 ,,june ,,cares4 ,,there is much of romance and beauty in the month of ,june1 partly imaginary and partly real4 ,during the frosts and snows of winter1 the sharp winds and dreary storms of spring1 our thoughts turn with most affectionate longings towards ,june1--the month of loves and roses4 ,yet1 when she comes1 hardly any other month of the whole year brings so many little frets and annoyances as the month of ,june4 ,the first two or three days1 so warm and balmy1 lull us into a dreamy state of delightful rest and security2 but we wake to find damp1 foggy mornings1 with mists so dark and dense that you long to cut a window through for the sunshine1 which you feel must be held in durance vile behind it4 ,particularly is this noticeable if living near a river4 ,all through the first half of the month we have cold1 stormy days1 then suddenly damp1 sultry1 sticky ones4 ,in the morning we are uncertain how to dress4 ,if warm1 and we put on cool1 thin garments1 perhaps in an hour or two a chilly wind sweeps by1 and1 shivering and quite uncomfortable1 we resort to a breakfast shawl or sack2 they are a little too much1 and we drop them1 only too glad1 in a few moments1 to draw them close about us again2 or1 in an obstinate fit1 we refuse to yield to the demands made by these sudden changes for warmer clothing1 and a heavy cold is the result4 ,the wind has a decided partiality for the east most of the time in early ,june4 ,if it veers for a few hours to the south1 it is in an unsteady1 wavering manner1 and soon turns back to the east again4 ,the result is1 that the first half of ,june will very likely keep you in an uncomfortable1 dissatisfied state of mind4 ,everything molds2 clothes grow damp in drawers or wardrobes1 or the washing is caught out in a shower1 just as it is half ready to be taken in4 ,it is decidedly 8falling weather40 ,be watchful to guard against any infelicities that may follow these changes1 patiently accepting what they bring that cannot be avoided4 ,that's the only true way4 ,this variable weather usually lasts till the middle of ,june1 sometimes later1 when we may look for more settled but very warm weather4 ,the flies have been reconnoitring1--sending out scouts1 during those few weeks of mild weather2 but as the warm days become more permanent1 they come on with their main army4 ,we have put the moths to rest1 but these intruders1 if not as mischievous1 are quite as hard to manage1 and even as persistent4 ,there are various kinds of 8fly-paper10 around which1 if ready for them1 certainly lie large numbers of the slain to certify to the virtues of the paper4 ,it is doubtless of some benefit1 but does not by any means free us from this great vexation4 ,it is at least a dirty1 mussy remedy1 requiring one to be incessantly on the watch lest flies who have tasted the paper fall into food1 or lie about in an unseemly manner4 ,if servants in the kitchen or dining-room have any gifts toward neatness1 this constant litter makes them cross2 if they have not that gift1 the careless way they allow the dead flies to lie about1 and the fear that they may approach too near the cooking1 may make the mistress cross also1--two evils to be scrupulously avoided4 ,during the heat of summer we are compelled to keep open doors and windows1 but these lawless intruders know1 apparently1 the moment when we lift the latch or raise the window1 and swarm in upon us in myriads4 ,to secure the air and baffle the flies1 we have found mosquito netting a great help4 ,a simple frame of pine1 about an inch and a half wide1 fitted closely inside the lower sash1 with mosquito lace or net nailed across it 7galvanized nails or tacks should be used1 to avoid rust71 is the most effectual safeguard we have ever tried4 ,the frame must not be quite as high as the lower sash1 as room is needed to push in the spring to open or close the window4 ,the outside doors and those leading from the kitchen to the dining-room may have frames fitted in the same manner1--the frame having a cross-piece in the middle4 ,it can be hung on hinges1 having a hook in the cross-piece to fasten it with1 while the real door may be kept open all day1 excluding the flies1 but leaving freedom for the air to circulate4 ,by a few days' extra care the family will soon learn to close this net door1 or swarms of flies will quickly remind them of any heedlessness in this matter4 ,a wire net is the most durable1 although more expensive at first2 but it will soon repay the extra expense1 for lace or netting must be renewed every year4 ,yet notwithstanding these precautions1 the flies will often effect an entrance1 especially into the dining-room when dishing the dinner1 or when merry1 heedless children rush in and out1 always forgetting to close the door4 ,cut old newspapers in strips an inch or an inch and a half wide1 nearly the whole length of the sheet1 leaving only about two inches uncut at the top4 ,take a smooth round stick about two feet long1 and laying three or four of these cut papers together1 wind the uncut part about the stick4 ,tie the paper on with strong twine1 very tightly1 so that it will not slip1 leaving the long ribbons of paper hanging loose1 and you have a most effectual fly-brush4 ,cheap calico is still better1 as paper tears easily and litters the room4 ,keep one always on hand for the kitchen1 and two for the parlor and dining-room4 ,if the flies have secured an entrance during the dishing of dinner1 when it is served spread a large piece of netting over the table to protect the food from dust or the flies you may brush down4 ,open the door1 let two persons take each a fly-brush1 and1 standing opposite the door1 swing the brush in concert through the room swiftly toward the door1 and it will be amusing and gratifying to observe how hastily the intruders will vacate the premises4 ,one or two well-directed charges will leave you free to shut the net door1 remove the netting from the table1 and partake of your dinner unmolested4 ,,xiii4 ,,pure ,,air ,,and ,,thorough ,,ventilation4 ,,at all seasons of the year it is important that the house should be kept dry and well ventilated2 but extra precautions are necessary in warm weather4 ,the nights are often close and sultry2 windows are left open with the hope--often a vain one--that an occasional breeze may deign to sweep through the rooms1 and assist us in the labor of breathing4 ,and here is danger4 ,the night air1 what there may be of it1 and the heavy morning fogs1 fill the house with dampness4 ,the bedclothes are moist and disagreeable4 ,the garments laid off on retiring at night1 if left near an open window1 are heavy with dew4 ,fever and ague1 rheumatism1 cholera1 and dysentery lurk always in such an atmosphere4 ,one of the best preventives is a quick blaze1 in an open fireplace or stove1 immediately after rising2 no matter how warm the weather may be4 ,a handful of brush or light wood1 just to make a blaze1 expel the bad air1 and dry the rooms1 not heat them1 is all that is needed4 ,those who can be in the country during the summer will have no difficulty in finding plenty of brush1--dead branches1 or sprouts1 or bushes1 cut off in clearing up the fields or hedges4 ,on a rainy day1 when outdoor work or play cannot be advantageously attended to1 a child could easily cut them up into foot or foot and a half lengths1 tie them in fagots1 and pile them neatly in the wood-house1 ready for use4 ,keep one of these fagots always in the fireplace or stove1 ready for lighting every morning4 ,it will dry and purify the air wonderfully1 and save doctors' bills and much sickness4 ,aside from the ill effects of dampness1 the air is full of impurities arising from the body1 and more injurious through the night than in the day4 ,professor ,youmans says3-- 8,the escape of offensive matter from the body becomes most obvious when1 from out of the pure air in the morning1 one enters an unventilated bedroom where one or two have slept the night before4 ,every one must have experienced the sickening and disgusting odor upon going into such a room1 though its occupants themselves do not recognize it4 ,the nose1 although an organ of excessive sensibility1 and capable of perceiving the presence of offensive matters where the most delicate chemical tests fail1 is nevertheless easily blunted1 and what at the first impression is pre-eminently disgusting1 quickly becomes less offensive to the smell2 but the impure air has not departed4 ,two persons1 occupying a bed for eight hours1 impart to the sheets by insensible perspiration1 and to the air by breathing1 a pound of watery vapor charged with latent animal poison4 ,when the air in other inhabited rooms is not often changed1 the water of exhalation1 thus loaded with impurities1 condenses upon the furniture1 windows1 and walls1 dampening their surfaces1 and running down in unwholesome streams4 8,yet we are not to regard the human body as necessarily impure1 or a focus of repulsive emanations4 ,it is not by the natural and necessary working of the vital machinery that the air is poisoned1 but by its artificial confinement1 and the accumulation of deleterious substances40 ,in speaking of the prevalent inattention to a perfect ventilation in our homes1 and the need of great care in this respect1 if we would secure health1 ,youmans also refers to the 8gaseous exhalations1 of every sort1 that escape from our kitchens1 filling the house with unpleasant odors2 the imperfect combustion of oil and tallow in lighting our homes2 the defective burning of gas-jets02 and the injurious effects upon health1--causing severe headaches1 if nothing worse2 to the destruction to health from the poisonous influences of green paper-hangings upon the air1 from which the fine particles1 loosened by dusting or moving about the room1 are set afloat in the atmosphere1 and are often very deadly4 ,then from the decayed vegetables--carelessly allowed to remain sometimes for days in our cellars--and the damp and stagnant air of cellars and basements come exhalations most destructive to health4 ,even dry closets and rooms in upper stories become moldy and musty if not often and thoroughly aired4 8,to be pure and healthy1 air requires continual circulation2 but cellars are rarely either ventilated or made dry by water-proof walls or floors1 and are usually damp1 cold1 unclean1 and moldy4 8,the air from these basements and cellars ascends to the upper rooms in such small quantities that it does not produce immediate disease2 yet it so gradually undermines the health as not to be perceptible4 ,many an invalid1 who fancies himself benefited by the change of air in going to another residence1 is really only improved by escaping the moldy atmosphere that arises from beneath his own ground-floor40 ,by quoting thus largely from ,professor ,youmans1 we bring good authority for the particular and earnest advice we have offered to our 8young housekeepers0 with regard to the drying and ventilating every part of their houses4 ,we doubt not many a one1 who has begun with sound health1 has gradually sunk into a confirmed invalid1 when the principal cause could be traced back to carelessness in this seemingly unimportant duty4 ,and those who are thus slowly poisoned by the impure air which comes through this neglect of duty are the most ready recipients of all infectious and epidemic diseases4 ,it is always well to have either a bath full of water near where one sleeps1 or1 if no bath1 a pail or tub full set into the room1 as water is one of the best disinfectants1 cleansing the air by taking up all the impurities from it as fast as they arise4 ,but this water should be let off in the morning1 and fresh water used for bathing or washing2 and if you need drinking water in your bedroom1--and it is well always to have it near1--do not let it remain open in your room1 as it absorbs impurities1 and would be unfit for drinking2 but either have a lid to your pitcher or cover it over with a thin cloth1 to keep dust and insects out1 and set it on the ledge outside your window1 in the pure1 fresh air4 ,,xiv4 ,,milk ,,and ,,butter4 ,,july and ,august are trying months for those who have charge of milk and butter1 unless the work to be done is performed in large establishments devoted entirely to it4 ,when a milk-house is built under large trees1 to shield it from the fierce heat of the mid-day sun1 with a stream of pure cold water running through it1 the labor is diminished full one half4 ,indeed1 we should not call it labor1 but an exhilarating amusement to take charge of such an one as we saw1 a few weeks ago1 in ,norwich1 ,chenango ,county1 ,new ,york4 ,we have not thought of it since without a longing1 amounting almost to coveting our neighbor's work4 ,to find this house among the trees1 away from the confusion and turmoil of the town1 which is shaken by the ceaseless din of more noisy occupations1 was most restful and tranquillizing2 the music of the rich1 green leaves among the long sweeping branches1 and the murmur of the restless brook1 could not fail to give a spring and elasticity to the spirits that must1 in a great measure1 overcome the sense of fatigue4 ,this was our first impression1 as we stood outside the unpretentious building1 and it was in nowise changed when we stepped upon the smooth floor1 as white as good soap1 fresh water1 and a willing arm could make it4 ,our attention was immediately attracted by the sound of machinery4 ,in the farther corner of the room stood two large barrel-churns1 the dashers of both moving up and down with an easy1 uniform motion1 impelled by the wheel and belt overhead1 to which they were attached4 ,no fears for the aching back and tired arms neutralized our enjoyment1 for the woman in charge sat1 resting by the open door1 till the butter was ready to be taken out into the 8butter-worker40 ,a large trough1 some twelve or fourteen feet long1 six or eight wide1 and perhaps four deep 7we simply use our ,yankee privilege of guessing at the dimensions71 and lined with tin1 was placed in the middle of the room1 where the curd for 8skimmed cheese10 made from milk after all the cream was removed1 was 8set40 ,this and the churning arrangements occupied half the building4 ,the other half was a large tank1 through which the water from the brook flowed continually4 ,into this reservoir1 always full1 tall tin cans1 between two or three feet high1 and perhaps a foot across1 were set4 ,little danger that milk in that cool bed would sour before all the cream had been risen4 ,about this tank ran a wide shelf or ledge1 on which stood great tubs of golden butter waiting to be sent to market4 ,in the second story1 equally cool and clean1 large shelves were placed1 where the cheeses are kept to dry1 or ripen1 entirely separate from the butter4 ,this is a very tame description of a scene of labor which was to us exceedingly interesting4 ,we must now hasten to speak of that which is real care and labor1--the management of small dairies1 where butter is only made for home consumption4 ,the most scrupulous cleanliness must be recognized as being absolutely indispensable4 ,if all else is done to perfection1 and that is wanting1 you cannot have good butter4 ,as you skim one mess1 be sure that the shelf on which it stood is faithfully scrubbed and left unoccupied until it becomes dry4 ,every utensil used about milk or cream should be kept for this1 and drafted into no other service4 ,many object to using soap in washing milk-pans1 pails1 etc4 ,but we have great affection and reverence for soap1 and cannot imagine that its free use can harm any article employed about a dairy4 ,we always insist that the pails1 pans1 skimmers1 butter-prints1 and churn be washed in very hot suds2 if a servant fears to risk her hands1 we use our own4 ,a small1 pointed scrub-brush must be used to scour the seams1 corners1 handles1 etc41 of all the utensils1 and particularly the strainers in the pails4 ,after this scrubbing is well done1 rinse in an abundance of hot water1 and then pour over all a large kettle of boiling water4 ,let the articles stand in this a short time1 then wipe with clean towels1 and turn down on a stand or shelf prepared for them outdoors1 where the sun will sweeten them perfectly4 ,even in rainy days1 better leave them out an hour or two that they may have the benefit of the air at least1 if deprived of sun2 then wipe them dry1 and bring into the milk-room before night4 ,a small unpainted tub should be kept expressly to wash milk things in4 ,the brush1 wash-cloths1 and drying towels ought all to be marked1 and never used for any other purpose4 ,see that they are washed1 scalded1 and hung to dry1 outdoors if possible1 every time they are used4 ,if the milk-room or cellar is small and not ventilated1 it is very difficult in ,july and ,august to keep milk sweet long enough for all the cream to rise4 ,while the weather is very hot1 unless one has a deep1 cold cellar1 or a spring of water running through it1 it is well to scald the milk when first brought in4 ,have a kettle half full of boiling water over the fire2 strain the milk into a clean pail1 and set it into the boiling water until it gets scalding hot1 but not boiling4 ,be sure and remove it before it rises in wrinkles on top4 ,if too hot1 the butter will have a disagreeable taste4 ,the butter is never quite as good1 but the cream rises more rapidly1 before the milk has time to change1--a very important gain1 and one to be considered in case of a small cellar4 ,in very warm weather1 with no more protection than is generally found in small dairies1 it is not often possible to keep milk over twenty-four hours before skimming4 ,every minute the cream remains on the milk1 after it changes1 is an injury to the butter4 ,thirty-six hours is the proper time for milk to stand1 when the weather is cool enough to keep it sweet4 ,some keep it forty-eight hours1 on the plea that more butter is secured4 ,we doubt if it is so2 but whatever is gained in quantity1 by keeping milk so long unskimmed1 is certainly lost in quality4 ,many think it important to keep the cream till ripe1 or sour1 before churning4 ,we think it a mistake1 if good1 sweet butter is the thing sought4 ,in cool weather we churn when the cream is as sweet as that which is used for coffee4 ,in ,july and ,august the cream will sour1 and the flavor of the butter shows the difference4 ,as soon as the butter 8comes10 it must be well washed down from the sides of the churn1 and gathered into a mass4 ,if very warm1 wash a piece of ice and put it into the churn1 leaving the butter five or ten minutes to harden before putting it into the 8butter-bowl10 which1 with the butter-ladle and churn1 should have been kept full of cold water all night4 ,when the butter is firm enough to work over1 take it into the bowl and throw in a handful of salt2 we fancy it causes the buttermilk to run off more easily2 work out all the buttermilk as gently as possible2 too much working or rough handling injures the grain of the butter4 ,this done1 pour in ice-water2 wash the butter through that2 pour off1 and add more1 till the water runs clear4 ,twice washing1 in a generous quantity1 should be sufficient4 ,then taste1 and see how much more salt is needed4 ,after the washing1 press the butter with the ladle till no water runs2 toss it into a compact roll1 cover with a clean linen cloth1 and put into the ice-chest till next morning1 when it must be again broken up1 worked over1 and packed into a butter-pail or jar1 pounded down compactly1 and covered with strong brine1 in which pulverized saltpetre--a great spoonful to four quarts of brine--has been dissolved4 ,cover the jar or pail closely1 and set in the ice-chest or a cool place4 ,this method will insure good butter the year round4 ,it is the buttermilk left in most of our market butter that gives us so much poor butter4 ,if that remains1 no brine or care can make it sweet4 ,the ,blanchard ,churn is1 we think1 one of the safest and most convenient1 as the washing1 salting1 and working can be almost entirely done in the churn1 by turning the wings1 or dasher1 back and forth half-way1--pressing out the buttermilk and salting it more evenly and with far less fatigue4 ,,xv4 ,,making ,,cheese4 ,,first1 a dry1 airy1 thoroughly ventilated room must be provided1 of even and moderate temperature4 ,it should be used for a cheese-room only1 and access denied1 if possible1 to all but the operator4 ,it is useless to attempt the work if flies cannot be excluded2 and1 when open to all1 that is impossible4 ,the windows should be kept open in fair weather1 but blinds always closed1 to avoid currents of air1 except to admit what light is needed while the work is being done4 ,frames covered with wire or mosquito net can be fitted into the windows1 and a door of the same material hung inside1 shutting closely to exclude the flies1 yet giving admittance to as much air and light as are needed4 ,if wind and sun have too free access to a cheese-room1 the cheese cannot ripen properly4 ,cheese-tubs1 cheese-knives 7a long wooden knife for cutting the curd71 cheese-ladder1 hoops1 cheese-boards1 or followers1 cheese-basket1 bowl1 and cheese-cloths made of strong linen1 but woven very loosely1 and the cheese-press1--these are the necessary utensils4 ,the months from ,may to ,september are good cheese months2 some keep up the work through ,october2 but the cheese is more difficult to cure1 and will not be as good4 ,if night and morning milk is to be used1 strain the night's milk into pans1 and set in a cool place4 ,in the morning take off all the cream2 heat the skimmed milk to #ie or #ajj1 pour it into the cheese-tub with the morning's milk1 and stir in the cream2 add the rennet1 and mix all well together with the long wooden cheese-knife or a wooden spoon2 cover the tub with a close-fitting cover1 and spread over that a thick cheese-blanket1 to keep in the heat while the curd is forming4 ,the milk1 when drawn from the cows1 is from #he to #ij1 and until the curd is well set1 it should not lose more than from five to seven degrees of its natural heat4 ,see that the cows are driven to and from their pasture gently2 for1 if they get overheated1 the milk will rise above the natural heat1 and must be cooled off before the rennet is stirred in2 as1 if the milk1 either from this cause or any other1 is over #ij when it is set1 the cheese will be spongy and of very poor flavor1 or no flavor at all4 ,if the milk is too cold the curd will be so tender it will never become firm1 but will bulge out at the side1 and will not keep4 ,be sure and ascertain the temperature of the milk always1 before adding rennet4 ,if the milk is too cold1 heat some milk and stir in1 until the whole rises to the proper temperature2 if too warm1 wait till it cools sufficiently before adding the rennet4 ,the quantity of rennet to be used depends so much on the quality of the article1 that experience only can teach the exact amount to use4 ,if good and strong1 two ounces is quite enough for sixty quarts of milk4 ,the curd will have set firmly in an hour or an hour and a half1 when it must be cut gently1 first round the sides of the tub1 then across in lines1 reaching the long wooden cheese-knife to the bottom of the tub1 each time about an inch from the last2 then cut in the opposite direction1 forming squares1 to give the whey an opportunity to rise above the curd4 ,let it settle a few minutes4 ,then throw over the tub a large square cheese-cloth1 or strainer1 and after the curd has settled and the whey risen to the top1 sink the strainer into it and dip off the whey as closely as it can be done4 ,the strainer is then spread over a square splint cheese-basket1 woven very loose and open1 and the basket set on the cheese-ladder1 which is laid across another tub4 ,the curd must now be cut into small pieces gently1 and put into the strainer4 ,the corners of the cloth are then gathered up and twisted tightly together1 and a flat1 smooth stone1 kept for that purpose1 of about twelve or fifteen pounds' weight1 laid upon it1 to press the whey from the curd4 ,it should stand an hour2 and1 while draining1 such things as will be no more needed to finish the work for the day can be washed1 scalded1 and set out to dry2 for1 of course1 hot water is always ready4 ,the curd when ready is removed to a large wooden cheese-bowl1 cut in slices1 and a pail of the whey heated to #abj or #acj is poured over it4 ,great judgment and care are required here1 as1 if scalded too much1 it makes the cheese hard2 if not enough1 the cheese will spread and crack4 ,the hot whey should be left on till the curd will 8squeak0--as the children used to call it--when bitten2 then returned again to the strainer and basket1 to drain free of the hot whey4 ,this done1 cut it up again fine2 put in the salt1 and thoroughly stir it in4 ,the taste is the best criterion to judge of the quantity1--about six ounces to every fifteen pounds of curd is a fair estimate4 ,a cheese-cloth must now be laid over the hoop2 the curd dipped into it1 pressed down1 but heaped up in the centre2 the corners of the cloth folded smoothly over1 and the first cheese-board1 with holes all through it1 put on2 one a size smaller laid over that2 and the cheese thus prepared is ready to be put into the press1 and subjected to a pressure of from forty to sixty pounds1 according to the size of the cheese4 ,it should remain in the press two or three hours4 ,if the whey1 which is now pressed out1 is of a slightly greenish color1 the curd has been properly prepared2 but if it is white1 like milk1 the curd was formed imperfectly1 and the cheese will not be of the first quality4 ,when the cheese has remained in the press for about two hours1 some advise to take it from the hoop and let it stand an hour in hot whey1 to harden the skin4 ,we do not like the idea1 and fancy much fine flavor would be lost from the cheese4 ,we should simply put it into a dry cheese-cloth and return it to the press1 to remain till next morning4 ,in changing the cloth1 if any rind presses over the top of the hoop1 cut it off smoothly and turn that side of the cheese down4 ,leave it now until the next morning in the same cloth2 only it is well to turn it over in the press several times in the course of the day4 ,when taken from the press the last time1 a piece of cheap muslin should be soaked in hot butter and fitted over the top and bottom1 and a band1 also wet in butter1 bound tight round the cheese and sewed to the edges of the top and bottom covers4 ,the cheese is then placed on the shelf4 ,it will need rubbing with butter every day for some weeks1 and must be turned over every day for several months1 washing the shelf clean each time1 and changing the place so that the shelf may get well dried4 ,if the whey is saved1 in twenty-four hours a thick creamy substance will rise1 which1 if skimmed off and churned1 forms butter very quickly1 and is excellent to dress the cheese with1--a great economy1 and better for the cheese than table butter4 ,put some of the butter into a tin dish kept for that purpose2 throw in a small red pepper1 and put it over the fire till boiling hot1 then set aside for dressing1 leaving the pepper in4 ,these directions give the general idea of making cheese4 ,there are many varieties of cheese1 which it would be very interesting to notice1 pointing out in what the difference consists2 but we cannot appropriate more space to this matter4 ,,xvi4 ,a ,,troublesome ,,question4 8,,one of the most urgent of the unsolved1 irrepressible questions of the times10 says the 8,household10 a most excellent ,vermont paper1 8relates to the trials which modern housewives experience in their efforts to manage their households satisfactorily1 and still have time for needful rest and social culture4 ,as yet the problem remains a puzzle alike to the housewife and to the philanthropist4 ,labor-saving machines1 which promised so much relief1 practically fail to lighten materially the housekeeper's tasks4 #8,biddy' is still the main dependence in the performance of hard work in the kitchen2 yet the constant oversight which she usually requires often renders her services a doubtful advantage4 8,that the cares of housekeeping increase faster than means are found for their disposal seems generally true4 ,whether this is owing to increased luxuriousness in our ways of living1 or whether the housewives of to-day lack the executive ability of their grandmothers1 remains an open question40 ,it does not seem to us very difficult to find the reasons for the great increase of our domestic cares2 the puzzle is to find the remedy4 ,we escape much of the hard work our mothers and grandmothers performed so energetically1 and about which housekeepers of the present day hear so many disparaging comparisons2 for machinery does better and far more expeditiously many things that in olden times could only be accomplished by hard labor4 ,the wool is no longer carded by hand4 ,our factories have banished the spinning-wheel from the good old kitchen fireside2 the little ones nestle no longer by mother's knee1 watching with never-ceasing wonder and enjoyment the 8head0 of flax disappear from the distaff and become a smooth1 bright thread1 under the skillful hand and foot that keep the pretty wheel so active4 ,the cool breeze1 laden with the perfume of cinnamon-roses and lilacs1 while it sweeps through the open window of the old attic1 no longer sports with golden curls1 as the children run merry races in their efforts to 8keep step0 when the long white rolls of wool in the hand of the mother are transformed by the rapid revolutions of the big wheel into yarn for knitting4 ,little hands no longer wind it1 from the spindle on the swifts1 into skeins1 or fill the bobbins for the weaver's shuttle1 and no bright eyes watch it as it flies through the warp4 ,the mothers escape the labor of the loom1 while the little folks lose all this1 or the still greater sport of meddling with the web1 in their vain efforts to throw the shuttle through1 or to bang up if they succeed1--the frolic often cut short by banging their fingers1 instead of the woof1 with the heavy beam4 ,machinery relieves us from all such labor1 and deprives our children of much real fun1 for which there is no compensation4 ,we almost regret those old-fashioned times1 and often wonder if the elegancies and 7supposed7 increased comforts of our modern dwellings are a sufficient compensation for the multiplied labor and the necessity for so much more help which we are forced to employ4 ,for though our mothers and grandmothers did more rough1 homely work1 we do not believe that they had half so hard a time in doing it as their daughters have in their efforts to teach modern servants how to perform the necessary labor of our present style of housekeeping4 ,to weave a web of cloth is but child's play1 compared to the worry and disappointment and mortification that cause our modern housekeepers to 8die deaths daily10 through the utter incompetency of those they are compelled to have about them4 ,the tyranny of our modern style of living increases the proper amount of work to be done far beyond what one pair of hands can perform4 ,we think the deterioration is in the servants1 and not in the mistresses4 ,with all loving respect for our mothers and grandmothers1 we feel confident that their daughters' executive ability is equal to their own4 ,to be sure1 husbands will tell of their mothers' gingerbread1 pies1 and doughnuts1 and1 with an air of hopeless longing or patient endurance1 wonder why nobody 8nowadays0 can ever cook as their mothers did6 ,to be sure6 ,why can't they8 ,for the very reason that our husbands cannot eat 8ever so many0 pickles1 pies1 gingerbread1 and big bowls of bread and milk1 as they used to do on returning from school2 finish off with a pocketful of apples1 and then be half ready to cry that their containing powers are not equal to their appetites4 ,a good game of 8tag10 however1 up the front stairs1 down the back1 through the long hall once or twice1 soon remedied that difficulty in boyhood4 ,if husbands will only let their brains run wild for a short time1 quit study1 forget business1 gold markets1 and all such corroding cares1 and be wild1 harum-scarum boys once more1 their wives' gingerbread will taste just as good as their mothers' and grandmothers' did4 ,that is the trouble with the husbands' appetites4 ,but the housekeepers' troubles lie deeper than this4 ,the whole routine of modern housekeeping is much more complex than in our parents' time4 ,to be sure1 they rose early2 parents and children then knew what 8sunrise0 meant1 for they were dressed and at work before the sun's red wheel began to rise over the eastern border4 ,the cows were milked1 the milk put in the cool milk-cellar1 the butter made1 the breakfast ready--a good substantial1 healthy breakfast--long before the time when our housekeepers of to-day are out of their beds4 8,early to bed1 early to rise10 simple1 nourishing meals1 quiet home pleasures1--not many hours spent in senseless calls1 but an occasional good old-fashioned visit to keep the heart fresh and living1--these insured health and strength1 good digestion1 tranquil sleep1 and cheerful homes4 ,early rising facilitates the action of the domestic machinery in a wonderful manner4 ,one hour lost or wasted in the morning clogs the wheels1 and the work drags heavily all day4 ,one hour gained is the best lubricator in the world4 ,everything glides along smoothly1--head1 heart1 and hands work in harmony4 ,once1 when a little girl1 we were in despair because our 8stent0 was not finished in season for us to go a berrying with the brothers and sisters4 ,taking her kerchief from the black satin reticule that always hung on her arm when knitting1 the dear old grandmother gently wiped the fast-falling tears1 saying1 8,ah1 little one6 you didn't want to get up this morning when the others did4 ,remember that if you lose an hour in the morning you will waste half a dozen hunting it all day long1 and deprive yourself of much pleasure4 ,i'd try and remember1 if ,i were you1 never to lose another40 ,we regret1 for their own comfort1 that our present housekeepers do not retain their parents' habits of early rising4 ,but contrast the life of our parents with the modern life of their descendants4 ,the demands of society1 late hours1 too much visiting and company1 make laggards in the morning2 and the appetite1 injured by untimely eating at these late hours1 is supposed to need coaxing with dainties at breakfast4 ,the elaborate breakfast requires as much time and labor as belongs to a dinner2 and the dinner1 with all the variety that etiquette claims1--several courses1 and a multitude of dishes consequent upon these courses1--increases the labor immensely2 and1 unless blessed with a good corps of servants1 requiring little oversight1 we can secure little time for rest1 reading1 or sewing4 ,such servants are seldom granted to mortals in our times4 ,twenty years ago1 one girl1 without any of the modern improvements1--water to be brought from the street pumps1 suds to be taken up and emptied in the gutter1--accomplished more work1 and made the family more comfortable1 than three or four will do now4 ,we are inclined to believe that the heaviest trials of housekeeping may be traced1 not to the degeneracy of our mothers' daughters1 but to a marked and most unfortunate change in the character and capacity of our 8help40787 ,this is no freak of the imagination4 ,some few families still retain servants that have been with them for years1 and such housekeepers have no sympathy with their less favored sisters2 but let death or marriage remove these comforts1 and compel them to seek others to replace the old and well-tried ones1 and they will learn that this complaint has very substantial foundations4 ,what remedy may be found it is impossible to say4 ,in part our housekeepers are to blame4 ,they have such horror of being left without help1 such dread of constant changes1 that they live as slaves to the whims and caprices of an ignorant class of persons1 who soon recognize their fears and dependence1 and use this knowledge to extort high wages for very little service1--compelling then mistresses to pass over their impudence and arrogance by bold threats of leaving4 ,this lack of independence1 this fear to assert their own authority and rights1 is1 we apprehend1 in a great measure the cause of the insubordination and uselessness of the girls of the present time4 ,when they learn that their services will not be accepted unless faithfully rendered1 we may look for easier and happier times4 ,but how is this to be accomplished8 ,a few cannot remedy the evil4 ,it can only be effected by general co-operation4 ,we are not willing to acknowledge that the housekeepers of the past were any more capable than those of our time2 but we do think that our position1 owing to the great annoyance we are subjected to from the kitchen cabinet1 is far more trying than our mothers' could have been4 ,what sort of housekeepers our daughters will become1 enervated by late hours and all the gay and strange excitement of modern life1 and crippled by the hideous freaks of fashion1 it is painful to imagine and impossible to foretell4 ,,xvii4 ,,woman',s ,,kingdom4 8,i ,,see unrest1 discontent1 strife1 and sin3 ,i see girls--children in years--from whose cheek the first blush of innocence1 from whose soul the last vestige of youth1 have vanished2 women sold to frivolity2 women wasting most precious gifts2 women whose ambition has no higher object than to mislead and triumph over men2 men growing hard1 selfish1 and wicked1 the slaves of their passions1 going down to death1 with no hand to save1--all for the lack of a true home4 ,then ,i remember that the home is the true kingdom of woman1 where her rights can never be dethroned2 that all pure love1 all right thoughts1 all religion1 all governments1 if you would have them live1 must have their roots beneath its altar4 ,this conviction impels me to say to every woman who has a home1 ,let home stand first1 before all other things6 ,no matter how high your ambition may transcend its duties1 no matter how far your talents or your influence may reach beyond its doors1 before everything else build up a true home6 ,be not its slave6 ,be its minister6 ,let it not be enough that it is swept and garnished1 that its silver glistens1 that its food is delicious4 ,feed the love in it4 ,feed the truth in it4 ,feed thought and aspiration1 feed all charity and gentleness in it4 ,then from its walls shall come forth the true woman and the true man1 who1 together1 shall rule and bless the land40 ,is this an overwrought picture8 ,we think not4 ,what honor can be greater than to found such a home8 ,what dignity higher than to reign its undisputed1 honored mistress8 ,what is the ability to speak on a public platform to large1 intelligent audiences1 or the wisdom that may command a seat on a judge's bench1 compared to that which can insure and preside over a true home1 with such skill that husband and children 8rise up and call her blessed08 ,to be the guiding star1 the ruling spirit1 in such a position is higher honor than to rule an empire4 ,woman's rights6 ,has man any higher rights than these8 ,to be sure man often abuses his power1 and brings sorrow and woe upon her who1 trusting and loving him1 should always be the mistress of his heart1 an equal partner in all his possessions1 his joys1 and his sorrows4 ,but are there no cases on record where 8the woman ,thou gavest me0 has abused the power with which the marriage vow endowed her2 destroying the peace1 and making shipwreck of all that her husband holds most precious8 ,the law does not as yet secure to a wife such independence as will guard her against injustice and meanness from the hands of her husband2 but what defence have they provided against the bitter sorrows that bad wives can bring down upon their husbands8 ,has any one ever ascertained the full statistics1 or clearly estimated the average8 ,it is well1 no doubt1 that this matter has been so widely agitated1 as it all tends1 we hope1 to establish the rights of both man and woman on a firm foundation2 but if1 before this 8revolution0 is settled1 man should make a full statement of his wrongs1 there are those who could bring forward just cause of complaint in large measure4 ,ah6 if husbands and wives would always remember that1 with them1 as in other associations1 8union is strength02 that 8united they stand1 divided they fall02 that together they should walk through life1 together share the joys1 together bear the burdens and the crosses1--what a happy world this would be6 ,if it is a united kingdom1 the wife accepts the rough as well as the smooth of household rule1 as her part of the administration4 ,if able to govern without a 8kitchen cabinet10 a happy woman is she6 ,but if not1 she also takes the trials of the kitchen1 the disagreeable details which must form a part of her home life1 the vexation of spirit caused by the inefficiency of the servants of the present time1 and this is the dreariest part1--all great and increasing hindrances to the perfection at which she should aim4 ,but a good wife will endure these infelicities till a remedy is found1 remembering that they are but a small part of home4 ,the purest1 sweetest1 holiest elements that constitute a home1 if recognized and administered in the right spirit1 will enable her to forget these trials in the joy and peace that is set before her1 and to which all may surely attain1 if woman forgets not her high calling in a poor ambition4 ,meanwhile the husband--the household king--accepts his part in the rule of this united kingdom4 ,are his cares any lighter than his wife's8 ,look at them4 ,the dust and toil and strife1 the battling with the great world outside1 in whatever sphere his talents and duties call him1 to provide necessities1 luxuries1 or honors1 accordingly as he is prospered1 for the family who are sheltered in his home4 ,we think the joys and the sorrows1 the crosses and the crowns1 in married life are about evenly balanced1 and nothing will right all the wrongs1 and bring order out of the confusion of these vexed questions1 so surely as the shelter of a true home1 ruled by the true wife and mother4 ,,xviii4 ,,the ,,kitchen4 ,,unfortunately1 many ladies have not health or strength sufficient to take such supervision as will secure a neat and well-arranged kitchen2 and1 still more unfortunately1 there are many1 and we fear the number is increasing1 who have such repugnance to any care save the genteel arrangement of their parlors1 or the fashionable adornment of their persons1 that they shun their kitchens as they would the plague4 ,they will give occasional directions for some fancy dish1 or the more elaborate details1 if preparing for company2 and then1 if their husbands attend to the marketing1 relieving them from all care1 and the cook and waiter have breakfast1 dinner1 and tea at the desired time and in proper shape1 they are content4 ,if their parlors and chambers appear neat and inviting1 they ask no questions as to the condition of their kitchens1 and never inquire if the supply of utensils is adequate to the amount and quality of the labor the cook is expected to perform1 or if they are of a kind to expedite or simplify her work4 ,indeed1 one would suppose that the kitchen was entirely out of the mistress's domains1--a region for which the cook only was responsible4 ,if any are content to eat what is set before them1 8asking no questions10--not 8for conscience' sake10 but for the sake of their own indolent self-indulgence1--that is their right1 and we would in no wise interfere with the full enjoyment of it4 ,but we know there are those who find no bliss in such ignorance1 but prefer to know when and in what their food is prepared1 and willingly accept the care and1 it may be1 the annoyance which the knowledge will bring4 ,in many of the most palatial abodes1 where comforts and luxuries of every character abound1 little attention is paid to any comfort or convenience connected with the kitchen4 ,refusing to provide straw1 ,pharaoh exacted the full tale of brick from the ,israelites of old2 and so some housekeepers exact the most elaborate meals1 without any thought of providing the conveniences which will best enable the cook to gratify their wishes4 ,we once watched with a sick child belonging to the rich family of the town4 ,the furniture1 the silver and glass1 were of the best4 ,it was necessary to prepare wine whey for the little sufferer during the night4 ,the mother1 exhausted with much watching and anxiety for the child1 was sleeping1 and1 unwilling to wake her1 we left a fellow-watcher in charge while we found our way to the kitchen1--if the miserable room could be called by that name4 ,the floor was made of loose1 rough boards1 that sprang up with every step2 an old1 dilapidated table1 minus one leg1 was propped up on the back of a chair2 broken dishes1 worn-out saucepans1--in truth1 we were at our wits' ends to make even the simple wine whey in such utensils as we found in that strange kitchen1 and have often since marvelled by what skill the excellent dinners and suppers we have partaken at that house could ever have been manufactured in such a den and with such 8conveniencies40 ,whenever it is possible1 a large1 airy kitchen should be provided1 with every thing to expedite and simplify the labor1 and with every facility for perfect ventilation1--a most important point4 ,in the homes of the wealthy there is no reason why the kitchen should not be in all respects so arranged and furnished that the cook must be inexcusable if she does not keep it and its belongings in the most perfect order4 ,but for those who cannot command the means to build and furnish a kitchen of this kind1 the necessity for the greatest neatness and order in that department is still stronger4 ,the occupants of second-class houses are often those who must themselves do or overlook much of the heaviest labor of the family1 and therefore have no time to spend in the doubtful luxury of 8clearing-up days40 ,such days are generally wasted days4 ,those who find them a necessity are mostly a class who1 for five days in the week1 never put anything in its proper place1 leaving all in disorder till ,saturday4 ,then everything is hunted out of its hiding-place1 washed1 scoured1 polished1 and put where it really belongs4 ,the improvement is so striking that one would suppose the kitchen would never again be a scene of disorder and confusion2 but probably before ,monday's sun has set carelessness and misrule will have again regained their empire1 and taken unto themselves seven spirits worse1 if that be possible1 than the first4 ,and thus ,saturday's labor will have been given in vain4 ,there is not one servant in a hundred who does not need the watchful eye of a methodical mistress to enforce the necessity of order and neatness in the kitchen4 ,if it is made and furnished in the best manner1 it should certainly be carefully kept2 but if it be small1 inconvenient1 and have a meagre supply of utensils1 neatness and order become an imperative necessity4 ,jules ,gouffe1 a famous ,french cook1 says3 8,the more inconvenient a kitchen may be1 the more need for cleanliness1 carefulness1 and for plentiful and good utensils to simplify one's work4 ,cleanliness6 ,cleanliness6--the great essential in all cooking operations--should1 ,i maintain1 at the risk of being thought over-particular1 be written in large capitals on the door of every kitchen1 large or small4 ,a kitchen may be small1 badly arranged and lighted1 but it should never1 on any plea1 be dirty4 ,failure in cooking is often attributable to want of attention to cleanliness4 ,nothing more than a dirty saucepan is often sufficient to spoil the effect of a whole dinner4 ,all kitchen utensils should be examined daily4 ,saucepans of all kinds cannot be kept too carefully2 they should be washed1 scoured with fine sand1 and well rinsed each time they are used4 ,the washing of many things in the same water should be carefully avoided2 the greasiness this engenders adds much to the labor of cleaning4 ,the brightness and cleanliness of the outside is very commendable2 but the cleanliness of the inside must not be sacrificed to that40 ,what would be ,jules ,gouffe's sensations could he look into many of our kitchens8 ,what would our good housekeepers themselves say--those of them that are not obliged to do the cooking for their families--if we should tell them that the pans in which their bread is baked are seldom washed out and dried1 but are1 unless thrown into the closet just as the bread was taken from them1 wiped with a wet1 greasy dishcloth1 and bread baked in them over and over again1 day after day1 with no other cleansing8 ,said a good lady1 8,what is the reason that the bottom crust of my bread always tastes like rancid butter80 ,examine your bread-pans1 and you will no doubt find the reason1 to your great surprise and vexation4 ,how often1 think you1 is your molding-board set away without being washed after molding bread or rolling pastry1 and the dough left to dry and sour on it1 and the next batch molded on the same unwashed board8 8,that can't be possible4 ,i saw it hanging up in the store-room over the flour-barrel only this morning1 and it was clean40 ,turn it over1 under side up1 before you speak with too much certainty4 ,how about the flour-sieve8 ,is it left in the flour-barrel1--thrown in with the sponge1 from the cook's wet hands1 upon it1 or a piece of unused pastry put in it8 ,if so1 when the barrel of flour is about half used1 you will find that it has suddenly become sour4 ,is it not well to watch over these things daily8 ,,xix4 ,,how ,,much ,,is ,a ,,wife ,,worth8 ,a ,,few weeks since1 a party sitting near us in the cars were speaking of a young man1 a wealthy farmer1 who had just disturbed his friends by venturing to marry a poor girl4 ,we judged by the conversation that he had been well educated1 and for wealth and intelligence was quite looked up to by his townsmen4 ,but he had married for love1 not money or position1 and these friends were liberally using friendship's privilege to make rather severe remarks about him in his absence4 ,first1 it was so foolish1 after his fine education1 instead of entering into one of the 8professions10 to return to the homestead1 the quaint old farm-house1 and taking the care of his aged parents upon himself1 settle down to a farmer's life4 ,so foolish6 ,but that was a trivial offence compared to taking a poor girl for a wife1 with nothing but a common1 practical education1 good health1 a loving heart1 and willing hands to recommend her4 ,with his cultivated and refined tastes1 what happiness could he hope for in such companionship8 ,but then he would be a farmer1 and perhaps she would be all that a farmer's wife need be4 ,we have often thought of the tone of this conversation4 ,for what do men generally marry1 and what estimate do they put upon their wives8 ,how many really good husbands ever realize how large a share of the prosperity of their home1 its comforts and success1 they owe to their wives4 ,the husband earns the money1 it may be1 but does he ever make an estimate1 a fair business estimate of what it would cost1 in dollars and cents1 to buy the care and comforts that he receives through his wife's labors1 whatever may be their standing in the community8 ,particularly is this a pertinent question in regard to a farmer's wife4 ,while this subject and the conversation just alluded to were fresh in mind1 we chanced to pick up a stray paper which spoke quite clearly on some of the points in question4 ,we subjoin a few sentences4 ,they may not come exactly under the head of 8talks with young housekeepers10 but they certainly belong to the 8,household40 ,besides1 while we are on such intimate terms with the wife1 common courtesy demands that some little attention should be paid to the husband4 8,we will for the present leave out of sight all sentiment1 all reference to the little comforts and felicities that go to make up the sum of domestic happiness1 and come right to the practical question1 #8,does a young woman1 who comes to her husband with little or no dowry1 but with willing heart and hands and a fair share of intelligence1 who takes care of him1 of his house1 and of his family as it increases1 often without any hired help1 really earn anything more than her board and clothing8' 8,no man will deny that a good wife is a treasure4 ,her care and labor certainly secure him many comforts2 but how much would he consider them worth in dollars and cents8 ,it is a great comfort to a husband to have his three meals a day properly cooked and prepared at hours that suit his convenience4 ,he can swallow a dinner in twenty or thirty minutes1 that it has taken most of the wife's forenoon to prepare4 ,he thinks it a good dinner2 but how high an estimate think you would he put upon the labor of preparing it1 if required to state the worth in money8 8,with what astonishment and disgust would he look upon his table if set with dishes that had not been washed since last used2 but how high a money value would he be willing to put upon the one unromantic item of washing dishes1 which1 nevertheless1 takes so large a share of a woman's time8 8,with what satisfaction he puts on the clean1 smoothly ironed shirt and the nicely darned socks6 ,they do not look much like the ones he pulls off to throw into the wash4 8,some one had to rub pretty smartly to get the dirt all out2 some one strained over the hot flat-irons to make this shirt so glossy2 some one spent an hour1 perhaps while he slept1 to darn those unsightly holes in the heels of these stockings4 ,and if a farmer1 it was his wife most probably that did it all2 and not this one week only1 but every week1 as sure as the week comes round4 ,now1 he does appreciate cleanliness1 notwithstanding his protestations against washing-days and house-cleaning2 but is he willing to own that it is worth anything in money if done by his wife8 8,then comes the case of the milk and butter4 ,every day it must be attended to at the proper time1 the cream churned1 the butter made and carefully worked and salted4 ,he is proud that his wife makes good butter1 and quite happy to have customers tell him1 #8,your wife makes better butter than any one round here4' ,but then1 are not the cows his8 ,does he not furnish the food8 does he not milk and take care of them8 ,is her part really worth anything in dollars and cents8 8,then1 again1 her energies are taxed early and late in the care of the children4 ,she is1 of course1 an interested party here2 but then she don't pretend to own but half a share4 ,is it really worth nothing to soothe1 amuse1 correct1 teach1 and watch over his half of the little folks as well as her own8 ,this is real brain-work4 ,where is the man who will say that this care for their children does not require all a woman's wit and wisdom8 ,but if asked to place a pecuniary value upon this part of a wife's and mother's care and labor1 to how high a figure1 think you1 it would mount8 8,a farmer's wife1 who really does her own work1 or faithfully oversees its being done1 which is by far the most trying part1 has no easy task2 but we would ask for her only what is justly her due4 ,if there is any standard by which her services can be rightly estimated1 we would like to know it4 ,we wish to know whether there be any surplus in her favor2 whether1 when she asks for a few dollars for some purpose not strictly necessary 7a book1 for instance71 she ought to feel that she is asking for her husband's hard-earned means1 or whether she has a right to feel that it is her due8 ,how much must a wife credit to her husband's generosity2 how much use with a free conscience as her own faithfully earned portion of their joint labors80 ,young men will do wisely to give this matter a serious thought1 lest they make the mistake of taking a wife's labor and attentions as a matter of course1 as a right1 instead of feeling that in taking his name1 his wife claims1 not only an equal right to his cares and labors1 joys and sorrows1 but also an equal right to a proper use of the money which she has done her part to earn or to save4 ,a wife1 a farmer's wife particularly1 has too much toil and perpetual watchfulness to make her life desirable1 if with it all she is to be considered a beggar1 a recipient of charity1 instead of a joint partner with her husband in all that he has4 ,,xx4 ,,teach ,,little ,,boys ,,to ,,be ,,useful4 ,,how often1 when anything has been said of teaching little boys to be useful1 have we heard mothers exclaim1 8,what an idea6 ,teach boys to be useful6 ,i wish you would tell me how2 for of all the restless1 awkward1 mischievous1 troublesome comforts on the face of the earth1 ,i do think boys are the most trying4 ,i am sure ,i love my boys just as much as ,i do my girls2 but it is so much harder to manage them1 to keep them out of mischief1 to know what to do with them4 ,they were vexatious enough when we were boarding2 but now1 when1 with four children on my hands1 ,i am but just entering upon my novitiate as a housekeeper1 feeling my way step by step1 they fret me woefully4 ,they are under my feet all the time4 ,too young to be sent to school more than a few hours a day1 or to be turned out unattended1 to play with chance companions1 they hang about me1 uneasy1 restless1 fractious1 teasing for something continually4 ,i often think it would be a comfort could we put them on a shelf to sleep through the unquiet1 turbulent period of childhood1 to wake up full-grown men4 ,my little girls can always find something to do1 but the boys--make boys useful1 indeed6 ,it would be a true benefactor who could teach mothers how to accomplish such a marvellous thing60 ,well1 ,i notice that you very wisely and skillfully combine instruction with amusement in your management of your little girls4 ,i watched with much interest how pleasantly you were teaching them to be useful1 while they found work to be only amusement4 8,i wonder which of these little girls would like to run and bring mamma a few apples02 and away1 in great glee1 trotted little three-year-old ,kitty1 with her little basket4 8,would ,mary like to help mamma pare this nice red apple8 ,which1 think you1 can make the largest paring without breaking80 ,how happy the little lady was to leave her play and make the trial6 ,why not make the same effort to amuse and instruct your little boys8 8,would you have me teach them to set the table1 wash dishes1 sew1 or try to work80 ,do you not believe they can be taught all this as easily as girls8 ,we hold that1 in a large family1 each one1 boy or girl1 should be taught to be useful2 to help their mother indoors and out1 and1 above all1 learn to help themselves4 ,this they cannot do if allowed to be idle4 ,in the city1 and in families that depend entirely on hired help1 it is more difficult to train children to be industrious and useful4 ,it is not well to let the young1 imitative little ones be much with servants1 certainly not unless the mother is there also2 and all instructions of a practical nature should be given by her1 and practised under her eye4 ,wealth is by no means to be despised2 but when it is so employed as to remove all labor from us1 or to so free us from care that we do not teach our children how to make themselves serviceable1 it is no blessing1 and may become a curse4 ,those who have begun life poor1 and worked their way to wealth by real hard labor1 forget1 when their children start up around them1 how much true1 solid pleasure was in their struggle for this well-earned prosperity1 and as they relax their exertions and begin to feel the enervating effects of wealth1 they remember only the hardship1 forgetting the pleasure4 ,because there is now no absolute necessity for it1 they shrink from permitting their children to follow in their early footsteps1 and so cheat them out of the strength and independence for which no amount of gold can in any way compensate4 ,but we are neglecting the boys4 ,we will give you an example which will explain somewhat our idea of making children useful1 boys and girls alike4 ,we remember a large family in which there were seven boys4 ,they were not driven to work1 but from their earliest childhood were1 little by little1 trained to understand and do all kinds of outdoor work pertaining to a large farm2 but it was also understood that they were to lend a helping hand indoors whenever the mother or sisters needed them4 ,they knew they would only be called in when it was quite necessary1 but very early recognized the importance of knowing how to do anything that came before them4 ,if the mother or sisters were sick or absent1 they could so far fill up the gap as to keep things comfortable till health was restored4 ,they could dress the youngest1 make a bed1 sweep a room1 make a cup of tea or coffee1 broil a steak1 or wash the dishes in a very satisfactory manner4 ,when quite little1 not old enough to undertake heavy or rough work1 they were allowed any amount of play1 but it was expected that all but the baby must do something useful1 something that was work1 in the course of each day4 ,so1 little by little1 as they trotted about after mother1 they gathered up many things which1 in mature life1 were of great value4 ,the family lived some miles from church1 and as it was customary to have preaching in both morning and afternoon1 with ,sabbath-school between services1 they took a slight lunch of crackers or gingerbread1 stayed through all1 and returned in season for a late dinner and tea united4 ,now it was a settled rule that the parents and part of the children should go to church every ,sunday1 rain or shine2 and the oldest children1 boys and girls1 took turns in staying at home to get dinner and take care of the baby4 ,they all took great pride in having everything in order1 and a good dinner all ready1 when the church-goers returned2 and the boys' housekeeping was as creditable as the girls'4 ,none felt it to be a hardship2 on the contrary1 those who were too young to be left in charge looked forward with great anxiety to the time when they should be allowed to 8take their turn0 with the older and more favored ones4 ,when these boys left home for school or college1 a box1 with scissors1 needles1 thread1 and buttons1 was always placed in each trunk2 and the lost buttons were replaced and the ever-recurring rents repaired by their own hands2 and with the stitches went many thanks daily to the wise mother who had taught them to take care of themselves1 as well as be helpful to others4 ,now1 my dear young housekeeper and anxious mother1 do you not think your little sons would be less restless and fretful1 and far more happy1 if you allowed them to 8make b'lieve0 that they were a most important help to you1 until1 by a little patience and indulgence1 you succeeded in making the imaginary help a reality1 which would repay you in later years for all the slight inconvenience and annoyance you experienced in teaching them1 and insure comfort and independence to your sons1 under whatever circumstances they might be placed4 ,,xxi4 ,,bleaching1 ,,starching1 ,,and ,,removing ,,stains4 ,a ,,young housekeeper writes us3 8,without the least knowledge of domestic concerns1 ,i passed from the school-room into the position of a farmer's wife4 ,together with other things of which ,i am ignorant1 ,i need some minute directions for starching1 ironing1 removing stains1 etc4 ,any hints on these points would be very acceptable to me1 and ,i doubt not to many others4 ,i can now succeed very well in managing the cooking and butter-making1 but am sorely tried about my washing and ironing sometimes4 ,with cooking and butter-making1 my sewing and babies1 ,i have enough to do1 and feel like evading the care or oversight of the washing and ironing1 but cannot4 ,there are so many kinds of stains1--fruit1 tea1 and grass stains4 ,then if the girl succeeds in doing the washing pretty well1 she makes such work with the starching1 and smuts the clothes so badly in ironing1 that ,i am much troubled4 ,whether not particular enough in cooking or straining the starch1 ,i don't know40 ,we judge from this letter that our friend is obliged to depend on 8hired help0 for her washing and ironing4 ,we think we can show her how to succeed as well in this department as she seems to have done in cooking and butter-making2 but whether she can manage to secure the observance of our directions by the girl in the laundry1 is another and very doubtful question4 ,one of the hardest of the housekeeper's trials with the servants of the present day is their unwillingness to receive any directions or counsels about the mode of doing their work2 yet they seem utterly without any capacity to plan or arrange their labor for themselves1 so that it may be performed in the best and easiest manner4 ,they will be an hour in doing that which with a little forethought or method could have been done in one third of the time1 and in no one item of household labor do they manifest their total want of system so strikingly as in the laundry2 yet they will not be taught a more excellent way4 ,with regard to stains1 which are a grief of heart to all good housekeepers1 it is much surer and less troublesome to remove them when fresh2 and the eye of the mistress must watch over this1 or they will be left to dry1 and most likely be overlooked when the washing is done4 ,most1 if not all1 fruit stains can be taken out if stretched over a dish or pail1 and boiling water slowly poured over them4 ,if the stains have not been allowed to dry long1 this will speedily remove them4 ,but if they have1 unfortunately1 been put into the wash1 the soapsuds will 8set0 the stains1 and then1 when discovered1 they should be dipped in 8,javelle water0 or 8bleaching fluid40 ,they should remain in this but a few moments1 then be well rubbed and put at once into the boiler1 and1 as a general thing1 when the article is taken from the boiler to rinse1 the stain will have disappeared4 ,if the stains from tea or grass are fresh1 8,javelle water10 or a little ammonia1 will easily remove them2 but in either case1 if done before the regular washing1 the article should be well washed and spread on the grass to bleach and dry4 ,stains that have been long dried1 or washed and boiled in before they were noticed1 are much more difficult to remove4 ,ink stains can be taken out of linen as follows3-- ,wash the spot in salt and water as soon after the ink is on as you can1 taking care that it is not put into suds before it has been well washed in the salt and water1 and then sponged with lemon-juice1 else the soap will instantly 8set0 the color1 making it almost impossible ever to remove the ink4 ,when ink is spilled on the carpet or on woolen goods1 if attended to instantly after the accident1 it can be taken out entirely by sweet milk4 ,first1 wipe off carefully all that can be soaked up by a handful of cotton batting4 ,then have a dish of sweet milk ready1 and dipping the clean cotton batting in it1 wash the spot1 changing the batting for a clean piece as soon as it gets black with the ink2 and also get clean milk1 when the first becomes discolored4 ,continue this till the ink no longer shows2 then take a pad of hot suds and a clean cloth1 and wash as far as the milk has wet2 rinse with clean warm water1 and rub dry with a clean cloth4 ,we have never known this to fail4 ,ink spots1 paint1 or grease can be removed from clothing by mixing four table-spoonfuls of spirits of hartshorn1 the same quantity of alcohol1 and one table-spoonful of table salt4 ,mix it well and apply with a sponge or brush4 ,wash off with clear alcohol4 ,to remove ink stains from colored articles1 drop hot tallow on the spot2 then soak and rub it with boiling milk4 ,this will be found effectual4 ,of course1 the tallow and milk must be afterward washed off1 either with soapsuds or alcohol1 else a grease spot will be left4 ,your oil-cloth should never be scrubbed with a brush1 and on no account use soapsuds or hot water4 ,it has a bad effect on the paint1 and the cloth will not last as long4 ,after sweeping1 wash with soft flannel and lukewarm or cold water4 ,let the oil-cloth get thoroughly dry2 then prepare a small bit of bees-wax1 softened with a little turpentine1 and rub the cloth well with this preparation1 using for that purpose a soft furniture polishing-brush4 ,this need not be done every week1 but whenever the oil-cloth grows dingy4 ,cared for in this way1 it will last twice as long as with the ordinary scrubbing1 and always look fresh and new4 ,a less troublesome way1 but not quite so effective1 is to wash the oil-cloth1 after sweeping and washing with flannel and warm water1 with sweet skim-milk1 and then rub very dry with a clean dry cloth4 ,wipe straight one way of the cloth1 not round and round1 as that will give a cloudy1 unpleasant look to the cloth4 ,when clothes have become yellow or of a bad color from poor washing or from lying unused some time1 it is well to take them1 after boiling1 from the first suds and spread on the grass to bleach1 while another boilerful is being washed4 ,when the second is put on to boil1 take up those that have been bleaching on the grass and rinse faithfully through two generous rinsing waters2 the last water to be blued4 ,then pass through the wringer1 starching such as need it in hot starch1 unless you prefer to wait till you fold them1 and hang up to dry4 ,then take the second lot from the boiler1 and leave on the grass to bleach1 while you get the coarser articles washed and on to boil4 ,this done1 take up the second1 rinse and hang out1 and so on till all the white clothes are on the line4 ,most servants object to the bleaching1 and they wash all the white clothes and leave them wrung out in piles in the baskets till all are washed1 before they hang up anything4 ,this is poor work4 ,the clothes become yellow and streaked by lying in coils as they come from the wringer1 and under such management it is impossible to make them look clear and white4 ,the sooner they are on the line after passing through the last rinsing1 the clearer the clothes will be1 and if well snapped as they are hung up1 and pulled straight and evenly on the line1 one finds compensation for the little extra trouble--and it is very little--in the greater ease with which they can be folded and ironed4 ,it is well to bleach clothes while washing1 all through the pleasant weeks of spring1 summer1 and fall1 as it can be so much better done than in winter4 ,one hour on the clean grass before rinsing is long enough4 ,it is not well to leave clothes out overnight when it can be helped1 as they are liable to be trampled over by cats and dogs during the night1 or be spotted by the drip of the dew or fogs from the trees or vines4 ,for blueing there is nothing better than the 8,nuremberg ,ultramarine ,blue10 which comes in pretty little balls about the size of a small cherry1 at from fifty to seventy-five cents a box4 ,one box with care1 in a medium-sized family1 will last several months4 ,the balls must be tied into a blueing-bag1 and used like common blueing4 ,a large fire-proof earthen saucepan or one of the yellow-ware pipkins is better than tin or iron to make starch in2 but if these are not to be found1 a tin kettle will do very well1 if kept bright and clean1 and never used for any other purpose4 ,when cooking it should be carefully attended to1 and then there is no danger of its scorching4 ,two even teaspoonfuls of starch for each shirt1 a salt-spoonful of salt1 a piece of sperm or white wax as large as a pea1 or1 if these are not to be had1 that much lard or butter1 is a good rule4 ,use enough cold water to wet the starch1 so that it can be stirred free from lumps and beaten perfectly smooth1 then pour on boiling water4 ,it is not easy to give the quantity of water to this amount of starch1 as the tastes vary in regard to the stiffness of collars and bosoms4 ,the starch must be stirred often1 and boil slowly from fifteen to twenty minutes4 ,skim and strain while hot into a large wooden bowl or earthen dish2 keep a bag for straining starch1 which should never be used for anything else2 but it is safe to keep close watch1 or towels1 napkins1 etc41 will be used for this purpose instead of the bag4 ,it is not long since we found one recommended as a splendid laundress straining starch through a shirt-sleeve1 which was tied about the wrist with a fine handkerchief4 ,a good starch-bag was hanging not six feet off4 8,never mind1 my lady1 ,i'll wash it all out40 ,if you prefer to starch after the clothes are dried1 wet the bosoms1 collars1 and wristbands in hot water1 wring very dry1 and starch while the cloth is yet warm4 ,rub the starch in faithfully1 wring in a dry towel to remove all starch that may adhere to the outside1 spread the garments out evenly1 rub with a dry cloth1 roll up tightly1 and let them remain two or three hours before ironing4 ,in cold weather it is safe to dampen and fold clothes at night1 and then it is desirable to have the starched clothes ironed first4 ,in warm weather starched clothes should never be dampened or folded till morning1 as there is danger of the starch becoming sour and mildewing2 and unless there is a cool1 airy room to leave them in1 it is not safe to sprinkle and fold anything1 for they may mildew in a warm room in a night4 ,if any article needs mending1 it is well to do it before ironing4 ,when ironed1 fold and press each article neatly1 and hang evenly on the clothes-bars1 leaving them there till perfectly dry4 ,fold shirts so that the bosoms will not be bent in the drawer4 ,collars should be kept in round boxes4 ,ladies' undergarments should be folded so as to bring the sleeves and necks outside4 ,it is no more trouble1 and it certainly is pleasant to have a drawer look neat and attractive when one opens it4 ,it is what a good old grandmother used to call sort o' restful to look at4 ,skirts should be made not much stiffer than new cotton4 ,the noise of a very stiff skirt when one is walking is not the pleasantest music4 ,they should be either hung up in a deep wardrobe or folded together lightly and laid on a broad shelf4 ,,xxii4 ,,to ,,iron ,,shirts1 ,,vests1 ,,and ,,embroideries4 ,,shirts cannot be ironed with ease and ironed well without a bosom-board4 ,it should be made of pine1 well seasoned and entirely free from gum2 one and a half inches thick1 one foot nine inches long1 and eighteen inches wide2 very smooth and straight2 rounded on one end1 and rubbed with sand-paper to remove all roughness4 ,the square end must also be smooth1 and with a hole in the middle near the edge1 to hang it up by4 ,take two or three thicknesses of an old woolen blanket and cover one side4 ,stretch it very smooth and tight1 and fasten to the board with tacks4 ,use the galvanized tacks1 so that the clothes will not be iron-rusted by coming in contact with them4 ,when tacking on the last side1 be sure and draw both thicknesses of blanket very tight1 so that there may be no wrinkles4 ,over the blanket tack two thicknesses of ,canton flannel1 the fleecy side up4 ,bring the edges of both blanket and cotton over the sides1 so that when nailed you can cut them even with the other side of the board4 ,then turn it over and cover the other side with thick flour paste1 and stretch over it a piece of ,canton flannel2 when this is quite dry1 paste on another1 and so on1 as each becomes perfectly dry1 till you have four thicknesses of ,canton flannel pasted together on the board2 the last one being trimmed so as to lap over and be tacked on to the side of the board1 thus making a neat finish and covering up all rough edges4 ,the soft side is to iron embroidery1 ,marseilles vests1 and other figured articles on2 the hard side to be used in giving a polish to shirt-bosoms1 collars1 etc4 ,the bosom-board being thus prepared1 make cotton covers to slip over all1 fitting as tightly to the board as they can and yet allow of its being readily removed without tearing4 ,be careful to have these covers changed after each week's use4 ,a skirt-board should also be kept in every house to iron skirts and dresses4 ,this must be six feet long1 eighteen inches wide at the bottom1 one third narrower at the top1 and one and a half inches thick4 ,the top should be rounded4 ,cover one side with two or three thicknesses of an old blanket1 as directed for the soft side of the bosom-board2 tack on smoothly2 cover the other side with coarse cotton1 and nail over on to the edge of the board1 so as to cover the raw edges of the blanket4 ,have cotton cases also made for the skirt-boards1 to be changed and washed with each week's use4 ,covers for the holders will also pay for the trouble of making them1 as they insure1 as far as possible1 against smut on the clothes when ironing4 ,but to make this pay1 the housekeeper must be put to the slight inconvenience of seeing herself that these covers are changed1 and follow up this care by promptly demanding them1 when each fresh washing comes up1 to be put away with the other clean things4 ,the ironing-table should be covered with a thick blanket1 doubled1 and that with a cotton sheet4 ,a coarse1 thick1 gray or white blanket1 like an 8army blanket10 may be bought quite cheap2 they come on purpose for 8ironing-blankets10 and answer just as well as a better quality4 ,flat-irons should be carefully kept from dampness1 which soon rusts them4 ,leave them standing on the end2 they soon spoil if set on the face4 ,if they become rusty1 scour with emery till quite smooth1 or1 if past your skill1 send to an emery factory and have them ground smooth4 ,keep a piece of yellow bees-wax1 wrapped in a cloth in the drawer of your ironing-table1 to rub the irons on in case they get coated with starch4 ,have a clean cloth at hand to wipe them on before using1 each time you take a fresh one from the stove4 ,having our ironing-table1 bosom-board1 and other implements now all ready1 we will attend to the ironing4 ,a perfectly clean sheet must be spread over the other ironing-sheet before commencing to iron the starched clothes4 ,in ironing a shirt1 begin with the binding at the neck2 then fold the back in the middle and iron2 then iron the sleeves1 and wristbands1 if there are wristbands on the shirt2 fold the sleeve in neat plaits and press them hard after ironing2 then iron the plain part of the shirt and the collar1 if on the shirt1 ironing the bosom last4 ,iron the bosom and collar on the bosom-board2 rub the bosom over lightly with a damp cloth1 and iron hard and quickly with a polishing-iron4 ,if you have none1 you should get one if possible4 ,they are found at all hardware stores4 ,they are rounded instead of being flat1 like other irons1 without an edge1 and very smooth1 so that no mark of the iron is left on the article ironed4 ,this iron is very convenient to use for caps1 vests1 and many small things4 ,in ironing a shirt-collar1 pass the iron rapidly over the wrong side1 then iron the band1 lastly the right side of the collar1 which should be well polished1 and ironed till perfectly dry4 ,gentlemen's linen or duck pants should be ironed on a pants-board1 prepared like the soft side of a bosom-board1 and as nearly the full length as possible4 ,the pockets must be turned outside before ironing1 that they may leave no crease on the pants4 ,hang pants to air by the straps or the waistbands4 ,in ironing a skirt1 slip the skirt-board through by the round end4 ,have a clothes-basket or clean sheet on the floor under the skirt-board1 so that the skirt may fall on it as you iron4 ,have a large piece of mosquito net over the clothes-bars to protect the articles already ironed from flies1 dust1 etc4 ,cake-napkins1 doilies1 or towels that are fringed1 must be well snapped while damp1 to leave the fringe smooth and untangled4 ,some use a fringe-comb4 ,this is very well occasionally1 but we think1 if often used1 it tears the fringe1 and soon gives a thin1 worn-out1 ragged look to the article4 ,muslin dresses need to be about as stiff as new muslin1 the starch being strained into the last rinsing water4 ,white gum-arabic added to the starch is very nice for muslin dresses2 they iron easier1 and look newer4 ,dark muslins must be starched in rice-water or gum-arabic1 as common starch leaves white patches over the dark color after ironing4 ,iron1 as far as possible1 on the wrong side4 ,to make good rice-starch1 boil a pound of rice in four or five quarts of water2 let it boil until perfectly soft1 adding boiling water as fast as it boils out1 so as to keep up the same quantity of water all the time2 stir frequently and break it up as much as possible while boiling4 ,when the rice is as soft as it will boil1 pour the whole into a gallon of water and strain through a thick cloth4 ,it is said that eighty drops of elixir of vitriol put into three gallons of clear spring water and one of rice-water1 thus prepared1 is excellent to set the color4 ,we have never tried it4 ,ox gall we know is good to fix the color in calico or muslin1 as well as to cleanse grease and dirt from woolens4 ,there is nothing better to clean broadcloths1 coats1 vests1 and pants4 ,get the butcher to fill a bottle with the gall1 and put four or five spoonfuls into about three quarts of hot soapsuds1 and sponge the garments with it1 carefully rubbing every spot4 ,when dirt and spots are removed1 sponge in clear hot water1 and hang the garment up by seams of the arm-holes of coats and vests1 and waistbands of pants1 where they will dry quickly4 ,press on the wrong side when about half dry4 ,woolen dresses may be cleaned in the same manner4 ,,xxiii4 ,a ,,talk ,,about ,,beds4 ,,as we look around silently among the many young housekeepers1 we think we hear some of them say1 or1 if they don't1 they ought to1 8,i am ashamed to ask any one into my chambers1 for my beds are a perpetual vexation to me4 ,they look as if tossed up by a whirl-wind2 the mattress laid on unevenly1 every inequality as visible as if the occupants had just risen4 ,the sheets and blankets never find their proper place1 and the pillows are as hard and knotty as if made of cotton batting4 ,i try to teach my girl how to do the work properly1 but unfortunately am too ignorant myself to speak with authority1 and ,i have no doubt she is aware of my deficiencies1 so my words are idle breath to her40 ,if you don't know how to tell a girl1 go to the rooms with her and show her how you wish the work done4 ,that will be the easiest mode for you1 and more likely to be remembered by the pupil4 8,alas6 ,i don't know how to make a bed neatly myself4 ,i never attempted it in my life1 until ,i was married4 ,ah6 if ,i ever have daughters1 they shall be taught how to care for their own rooms1 and make their own beds neatly1 however rich we may become1 or however many servants we may employ40 ,that is wise and right4 ,though riches may relieve one of much hard labor1 they should not enervate1 or incapacitate for such an amount of exercise as is necessary to secure a vigorous muscular development1 and also enable one1 in an emergency1 to step in and perform with ease and independence whatever there is to be done4 ,riches cannot insure us against a 8hitch0 in the domestic machinery now and then1 and every girl should be so taught that1 in her father's house or in her own1 she can bring 8order out of confusion0 by an independent use of her own hands4 ,it is1 as ,i have said in an earlier talk1 important that once a week1 at least1 everything should be removed from the bedsteads in order that all the dust and lint1 which will lodge about them1 may be removed1 and occasionally they need a faithful washing1 to rid them of the dust and lint which will settle in the slats1 about the joints1 springs1 and moldings4 ,the mattress should be thrown up every morning for a good airing1 and when this is done turn it over1 under side up1 and then proceed to make the bed4 ,making beds is a very simple thing4 ,every housekeeper may have some rules differing from her neighbor in this as well as in every department of labor2 but there are some that are common to all4 ,having placed the mattress evenly on the springs or palliasse1 beat it hard to remove lumpy places1 and next spread over the under sheet right side up1 with the wide hem at the top1 and raising up the mattress with the left hand1 fold the sheet smoothly under at the top and bottom2 then fold under at each side1 bringing the sheet very tight and smooth across the mattress4 ,by having a wide hem at the top and a narrow one at the bottom1 there is less danger that by any one's carelessness you may some time sleep with that part of the sheet to your face which the night before covered your feet4 ,now spread over the upper sheet1 right side down2 then as you put the finishing touch to the bed1 in turning the upper sheet down on the spread at the top1 the right side of the hem will be outside4 ,in spreading on the upper sheet1 bring it well up to the head of the bed1 that you may have a handsome1 generous width to turn down2 lay it very smooth and straight1 then put on the blankets1 folding both upper sheet and blankets nicely under at the foot2 but bring them only so far up at the head as will cover the shoulders1 and not turn down doubled across them4 ,the bed-spread comes next4 ,it should be put on very evenly1 the middle fold of the spread coming just in the middle of the bed1 drawing it up toward the head about as high as the upper sheet1 a full foot above the blankets4 ,now lift the top of the blankets with one hand and fold the spread smoothly under them1 on one side of the bed1 then pass to the other side and proceed in like manner4 ,by this mode1 the spread will prevent you from being annoyed with the rough blankets1 should the sheet get misplaced during the night4 ,this done1 turn the upper sheet down over all1 drawing it as smoothly as possible1 and tuck all down at the sides1 between the bedstead and the mattress4 ,when tucking under the last side1 draw the spread1 blankets1 and upper sheet as taut and straight as possible1 giving the sides of the bed as even and true a line as you can4 ,now put on the sheet tidy1 if you use them2 and they are desirable1 even if made of cotton1 and perfectly plain1 as after one night's use the upper sheet becomes wrinkled and tumbled1 and the bed cannot be made to look as neat as one could wish4 ,then lay on the bolster1 well beaten up1 in its clean1 white case1 placing the pillows1 which have also been faithfully beaten1 above all1 and dress them with tidies1 to match the sheet tidy4 ,some prefer to have the bolster put on beneath the under-sheet1 in which case the sheet is drawn so high up as to allow plenty of room to fold under the lower side of the bolster1 before turning under the head of the mattress4 ,a bed thus made will be smooth and level on the top1 without a wrinkle1 and as square and straight at the sides as if boxed in wood4 ,this is all so very simple1 after one becomes accustomed to it1 that the old ladies1 who have all the mysteries of housekeeping as familiar and entirely at their command as the alphabet1 will shake their heads and vote this a very stupid waste of time and space2 but they have forgotten how acceptable minute directions were in their young days4 ,so we will encourage ourselves by hoping that some tired young housekeeper1 who has groaned over ill-made beds1 may find a few crumbs of comfort here1 which will remove a part1 at least1 of her many annoyances4 ,,xxiv4 ,,marketing4 ,,it is very important that every lady should understand how to select and purchase such stores as may be needed in her family4 ,this knowledge must be acquired in girlhood4 ,mothers should allow their daughters to accompany them occasionally in their market expeditions1 quietly explaining1 as they pass from one stall to another examining the various articles needed1 their reasons for rejecting or purchasing4 ,we are all inclined to put off1 from day to day1 this part of our domestic instructions which our daughters greatly need2 8we are too busy10 8in a great hurry10 and 8can't be hindered10 by answering the thousand whys and wherefores with which young children follow us4 ,it is1 to be sure1 something of an annoyance1 but very trifling compared with the pleasure our daughters will take in going with us through our daily rounds1 if we begin this training while they are small4 ,let them occasionally make a few purchases themselves2 give them their choice from among certain unimportant articles1 and then explain the rule by which they will know how to select the best or reject the imperfect4 ,such lessons must begin early1 or1 ere we are aware1 our little girl has discarded her dolls and stands by our side1 a lovely woman2 and before we realize this bewildering change the voice of the charmer has awaked another love in her heart1 for which she leaves father and mother for a new home and new cares4 ,happy for us1 if we have so taught her that this new yoke shall be easy and these new burdens light4 ,in marketing1 we would not advise roaming from one store or market to another1 after one has become sufficiently acquainted in a city or village to have a correct idea of the quality of the produce and the character of the vender4 ,until this knowledge is well acquired1 it is important for one's own security to make trial of many2 but when well assured that you have gained a fair estimate of both quality and character1 it is1 we think1 better to make most of the purchases at one place4 ,the grocer1 butcher1 fish and poultry dealer will take greater interest in faithfully serving a regular customer1 at reasonable rates1 than one who may not buy of him again for weeks2 and it certainly is a greater saving of time and trouble to purchase of one than of many4 ,if they cannot supply your present needs1 it is for their interest to send out and procure what you want2 and we think they generally do this with pleasure1 and with a hearty wish to give you the best4 ,in buying ,beef1 remember that ox beef is the best4 ,the animal should be five or six years old before it is killed1 if you would have the best beef4 ,if well fed it will be fine grained2 the lean should be of a bright red color1 and well mingled with fat4 ,if there is not a good quantity of fat running through it1 the beef will be tough and not well flavored4 ,the fat should be a rich clear white1 just tinged with yellow1 and firm1 and the suet also4 ,heifer or cow beef is paler than ox beef1 firmer grained1 the fat a clear white1 and the bones smaller1 but it is not as rich or juicy4 ,when the animal is too old or badly fed1 it is of a dark red1 the fat skinny and tough1 and in very old beef a horny substance will be found running through the ribs4 ,when it is pressed1 if the meat rises quickly from the finger it is good2 but if the finger-dent rises slowly or not at all1 do not buy it2 it is poor meat4 ,the sirloin and the middle ribs are the best for roasting4 ,if you buy a sirloin1 have it cut from the 8chump end10 which has a good undercut or fillet4 ,the rump is often preferred by epicures1 but being too large to roast whole1 a roast is usually cut from what is called the 8chump end40 ,porter-house steak is the best for broiling1 but not the most economical4 ,one rib is too small for baking2 it dries in cooking1 and is not good economy1 unless you take out the bone1 roll the meat and stuff it1 when it makes a nice dish for a small family4 ,veal should be small and white1 the kidney well covered with fat4 ,if the calf is over ten weeks old the meat will be coarse4 ,the flesh should be dry and white4 ,if coarse-grained1 moist1 and clammy1 have nothing to do with it4 ,the fillet1 loin1 and shoulder are the best for roasting4 ,the breast1 well cut and jointed1 makes a fine stew or pot-pie1 and is better economy than when baked or roasted4 ,veal is excellent to make 8stock0 for soups2 the knuckle or the poorer parts of the neck are just as good for soup as the more expensive parts4 ,mutton should be dark colored1 and have plenty of fat4 ,the color determines the age1 and age is considered a mark of excellence in mutton4 ,it should be five or six years old to satisfy a lover of mutton4 ,all the joints may be roasted but the saddle1 and next to that1 the haunch2 the leg and loin undivided are the best2 chops are cut from the loin1 cutlets from the leg1 the best end of the neck1 or thick end of the loin4 ,the leg and neck are often boiled4 ,lamb should be small1 pale red1 and fat4 ,it is best roasted4 ,the leg1 when the lamb attains a good size1 is excellent boiled4 ,pork should never be bought except from a butcher whose honesty you are sure of1 and who knows where the pork was fattened4 ,it is not a very healthful meat at the best1 and none should be used unless corn-fed4 ,there is much bad or diseased pork sold1 and it is very dangerous food4 ,if the flesh feels flabby or clammy to the touch1 it is not good1 and should not on any account be used4 ,if there are kernels in the fat1 let it alone4 ,the fat should be hard1 the lean white and fine in the grain1 and the rind thin and smooth4 ,as soon as your meat of any kind is brought home from the butcher's1 wipe it with a clean dry cloth4 ,if in summer you find any 8fly-blows10 which is very common1 cut them out at once1 and no harm will be done4 ,in the loins a long pipe runs by the bone2 that should be taken out immediately1 or in a few hours it will taint and spoil the whole joint4 ,if the meat is not to be used at once1 dredge it with pepper4 ,powdered charcoal dusted over meat will help to keep it sweet1 or will remove any taint already begun4 ,it is wise to keep charcoal on hand during warm weather2 it is wonderfully efficacious in preserving meat1 and1 if dusted over it while hanging1 it can all be washed off when you are ready to cook it4 ,most meat is more tender and easily digested if kept hanging some time1 and charcoal is a great and reliable aid in preserving it4 ,lamb and veal cannot be kept as safely as beef and mutton4 ,in choosing ,fowls1 bear in mind that the male bird1 if young1 will have a smooth leg and a short spur1 eyes bright and full1 feet supple4 ,the hen may be judged by the same signs1 and if these are not found1 be sure the birds are stale and old4 ,ducks1 geese1 and pigeons should have pliable feet2 if stiff1 they are old4 ,in all the vent should be firm2 if discolored or flabby1 they are stale4 ,this last sign should be remembered in judging of all poultry or game4 ,the eyes of ,fish should be bright1 the gills clear red1 body stiff1 and smell not unpleasant1--or rather1 not stale1 for we imagine that fish can never be of a pleasant smell1 however palatable it may be to the taste4 ,as far as possible1 buy all stores by the quantity2 if nothing else1 you save the weight of paper1 no small item in the course of a year2 but there is always some reduction when an article is purchased at wholesale4 ,you save the retail commission1 if nothing more4 ,in warm weather1 meats1 of course1 cannot be bought in large quantities1 unless for a large family who are in possession of a good ice-house4 ,rice1 tapioca1 raisins1 etc41 are an exception to this rule1 for they should never be bought in large quantities1 except for boarding-houses or hotels1 as they are very easily filled with insects4 ,a store-room should be very dry1 and supplied with a good number of shelves and drawers for stores of all kinds4 ,a thick slab should be placed across from one end to the other1 so high that nothing suspended from it will hit the head in passing through it4 ,in this it is well to have some strong hooks to hang hams1 dried beef1 tongues1 baskets1 etc4 ,a neat step-ladder should be kept in one corner1 by which you can easily reach whatever is needed4 ,these hooks are a great convenience1 not only to put away your marketing1 but so many things keep better for being suspended where there can be free circulation of air2 and a store-room must be well ventilated4 ,eggs keep well hung up in a basket1 or in nets made for that purpose4 ,buy your lemons in ,june and ,july1 when freshest1 cheapest1 and most plentiful1 by the box1 and suspend them on these hooks in nets1 and they will keep all summer4 ,,xxv4 ,,trust ,,your ,,children4 ,,there is no lesson that so well repays the teacher as that by which children are taught to feel that they are trusted2 that father and mother commit matters of importance to their care1 with confidence that they will not disappoint them4 ,begin this teaching while the child is yet young4 ,of course you must gauge the importance of the trust by the age of the child1 taking care that you do not tax the little one beyond its capacity1 but being just as careful to have it understand that you are in earnest4 ,it is a great event in a child's life when it first feels that you look to it with loving confidence for the performance of certain duties that you have trusted to its honor4 ,the feeling of responsibility which comes with this knowledge awakens self-respect1 and the care and faithfulness which the youngest sees must be necessary to the satisfactory execution of the work will be good seed sown1 which in after years will bear fruit1 amply repaying all the trouble it cost to prepare the soil for its reception4 ,that such teaching is not the easiest duty one can accept1 every mother knows full well1 and would much prefer to do the work herself1 if conscience permitted1 than be subjected to the tediousness and annoyance of drilling a child to do it4 ,but this is a mother's mission1 which it is not wise to delegate to another4 ,when a child has been repeatedly shown precisely how to do certain things1 begin to leave these little chores for it to do alone when you are not near4 ,let it be something trivial at first1 of course4 ,say to the little two-year-old1 8,mamma must go out for a little while4 ,i am sorry to leave the nursery in such disorder2 but ,eddie is such a helpful little man1 he will put all the blocks and #8,noah's ,ark' up just as ,i like to see them2 and little ,kitty1 too1 knows how ,i wish her to fold the doll's clothes and lay them in the drawer1 when her play is over2 ,i am sure this room will look very nice when ,i return40 ,if this kindly training is begun early1 do you not know how proud and happy these miniature men and women will feel when this work is intrusted to their care1--a token of mother's confidence in their ability8 ,of course1 it may be necessary to be a little short-sighted when you return1 and pass over for the time some few items that will bear improvement2 but let these wait4 ,appear pleased--be pleased--with their efforts2 give as much sweet praise as is judicious1 to gladden their little hearts4 ,it will be time enough when the next trial is made to say1 8,i think ,i would fold this little dress so10 or1 8,put those books here40 ,gentle hints1 interspersed with all possible approval1 will fix the lesson1 so that you can soon feel safe to put the play-room almost wholly in the care of quite young children1 except the sweeping or other work beyond their strength4 ,but these lessons1 as we said before1 must begin early1 else the child will learn to prefer being waited upon to doing the work itself4 ,as your child can bear it1 add year by year to the trust and responsibility4 ,accept the labor as a love-offering to save your time and strength1 and it will not be long before willing hands and happy hearts will really lighten your labors1 and save you many weary steps1 while at the same time they are learning a lesson that will do them good through life4 ,vary the teaching1 by sending the child1 by and by1 out to do a little shopping1--some small thing1 but such as will call for the exercise of taste and a little judgment2 nothing of much importance1 so that1 should there chance to be a slight mistake1 no great harm will follow2 yet so much that the child1 by thus learning to judge and discriminate in small things1 will be preparing for greater ones4 ,an expedition of this kind stands out among the brightest of our childhood memories4 ,it was in a season of severe sickness both at home and in the vicinity4 ,our mother was ill1 the older children either on the sick list or absent4 ,it was quite necessary to send to the shire town1 twelve miles distant1 where1 in those 8long-ago0 days1 the most important shopping was done1 and the foreign groceries purchased4 ,father had his buggy at the door just ready to start on this tour1 and was making a list of the last items1 and directions from mother1 when he was summoned in great haste to a patient4 ,here was a dilemma6 ,the purchases must be made2 the patient must be cared for4 ,what was to be done8 ,we were sitting in the south hall-door1 playing with the baby1 so near to the sick-room that we could not help hearing the consultation4 ,father must go to his patient2 but who was to go for the articles so greatly needed8 ,the 8tailoress0 would be on hand in the morning1 and the cloth must be had for her work2 a tailoress was an important character in those days1 and if we lost our turn there would be weeks to wait before we could secure her again4 ,that would never do1 for 8the boys0 must soon return to school1 and their clothes be ready1 anyhow4 ,what could be done8 ,we heard the hurried talk1 with a kind of dreamy wonder as to how they would settle the troublesome question2 but1 as one who could have no personal interest in the solution1 went on with our frolic with baby1 when mother said1 8,write out a list1 with full directions1 and send ,e----40 ,what a bound our heart gave6 ,we nearly dropped the baby4 ,we1 not twelve years old2 and mother thought we could be trusted to do such a big thing6 ,we felt a half-head taller only to think that mother--bless her6--thought us capable of it4 ,whether it was decided that we should go or not was1 just then1 quite a secondary consideration1 yet we were 8all ears0 to catch father's reply3 8,send that child6 ,what does she know of buying anything8 ,and this is a very important errand40 ,ah6 here our heart collapsed2 we didn't quite want to go1--the work seemed so great1--but we did want father to think us as trustworthy and capable as mother did4 8,if you think it safe for her to drive alone so far1 ,i think you may trust her to do the errand well1 with suitable directions4 ,the merchants and grocers are old friends1 and will not take advantage of the child40 8,well1 it is the only thing we can do10 said father1 with an anxious1 dissatisfied tone1 and this great responsibility was committed to our care4 ,how much we thought in that long twelve-miles ride to the town6 ,what anxious thoughts on the return ride1 fearing that we had forgotten something1 or made some ill-advised purchase2 but under it all there was a dull pain to remember that father didn't quite trust us1 which did not leave us until1 safe at home1 all the purchases laid out and examined1 he drew us to his knee1 close by mother's sick-bed1 and kissed us1 with1 8,well done1 my brave girl6 ,hasn't she done well1 mother80 ,how much good that day's work did us1 giving us courage when duties seemed too hard for us1 we can never estimate2 but the most precious of all was our mother's trust and father's approbation4 ,it is only by love and gentleness that a child can be taught to find real enjoyment in later or important cares4 ,exact it as a duty2 sternly command1 watch1 with constant suspicion and fault-finding1 and labor is a drudgery1 and cares of any kind a terror to the young4 ,the child either becomes stubborn1 or1 if timid and loving1 is so nervously fearful of being blamed1 that this very fear insures the dreaded results4 ,ah1 if young mothers could know how many hours of self-reproach the grandmothers pass as they look to the time when their little ones were around them1 and see1 too late1 how many mistakes they made simply by their own impatience1 over-strictness1 and want of confidence in their children's good intention and desire to do right1 it might save them from much regret1 and their children from many temptations4 ,but each one must have an experience of her own4 ,when young1 we seldom are ready to profit by the experience of the old1 or think them of much more importance than 8old wives' fables10 but when1 after many mistakes1 we arrive at middle age1 we are able to estimate their value4 ,,xxvi4 ,,who ,,invented ,,bread8 ,,among the countless varieties of food1 bread1 in some form or other1 has been almost universally recognized as 8the staff of life40 ,when it became so truly a necessity1 or who was the happy inventor1 we know not4 ,how far before the creation wise men have pushed their researches and discoveries1 we have not the skill to ascertain4 ,the first mention of bread we remember is in the third chapter of ,genesis1 when ,adam was driven from ,paradise and compelled 8in the sweat of his face to eat bread10 8because he hearkened to the voice of his wife40 ,many of his sons have1 since their forefathers' time1 regained ,paradise1 because they did listen to their wives' counsels4 ,we wonder if men do not sometimes forget this1 and cherish a little spiteful vindictiveness1 because through the first mother their prototype fell1 and he had to 8work for his living40 ,perhaps it is this memory which makes them so restive under the present efforts for a recognition of a broader platform for 8women's rights40 ,how silly1 brethren6 ,let bygones be bygones4 ,did not the curse fall heavier on us for our first mother's folly1 than on you for ,adam's very ready participation in it8 ,don't bear malice6 ,help us up1--not above you1 for we do not belong there1 but close by your side1--where we may do good to you1 as you do good to us4 ,if ,adam had not been off on a council committee1 public dinner1 or at a club house1 but working and caring for his farm in ,eden with his wife1 we don't believe ,eve would have been tempted1 or1 being tempted1 would have eaten that miserable apple4 ,but we shall never learn how bread was invented if we linger4 8,abel was a keeper of sheep1 but ,cain was a tiller of the ground40 ,the production of grain for food has always been recognized as the sign of an advanced stage of civilization4 ,like most of the early traces of progress1 the time when grain first began to be transformed into bread is quite obscure4 ,for a long period the grain was eaten1 when green1 either raw1 boiled1 or roasted4 ,the ,greeks usually deified every new thing4 ,ceres was supposed to have first brought husbandry into some regular system2 therefore they at once constituted her the goddess of ,agriculture2 and ,pan1 according to their belief1 invented bread1 and was forthwith exalted into a god2 but long before ,ceres or ,pan were worshipped1 the ,egyptians cultivated the earth and made bread from the grain4 ,when the angels appeared on the plains of ,mamre and foretold the birth of a son1 in ,abraham's old age1 he hastened into a tent and said to ,sarah1 8,make ready quickly three measures of meal1 knead it1 and make cakes upon the hearth40 ,many modes of preparing grain1 either in cakes or bread1 are seen in the paintings discovered in the tombs of the ,egyptians2 but doubtless for many years the chief food was fish1 flesh1 or fruit4 ,the ,indians used a kind of wild corn1 when driven to it by the scarcity of game1 or if unsuccessful in hunting2 but they never attempted to cultivate it4 ,they boiled it when green1 or baked it on hot stones1 or roasted it by their fires1 as we do the cultivated ,indian-corn4 ,maize or ,turkish wheat and a kind of millet are still used1 unground1 among the poorer classes in ,egypt1 boiled in milk or water1 or roasted4 ,at a later period1 rude stones were made to separate the husks from the kernel2 and not long since1 it may be even now1 in the remote parts of ,scotland1 a large block of hard wood was dug out smoothly1 and after the grain had been well dried1 the barley or oats was beaten in it till the husk was removed4 ,when sufficiently broken or bruised to loosen the hull1 it was scooped up into the hand1 little by little1 and blown gently with the mouth to remove all the husk1 and then made into pottage or porridge4 ,it now seems a small thing to have all our grain ground and sifted by machinery worked by steam2 but how tedious must have been the ancient process6 ,the quern used in ,scotland to remove the husk and prepare the barley for use is supposed to have found its way thither through the ,romans1 who always carried hand-mills in their marches or raids upon other nations4 ,it is very simple1 and perhaps the first kind of corn mill on record4 8,the quern was made of two stones10 says ,dr4 ,johnson1 8a foot and a half in diameter2 the lower stone a little convex2 to which the concavity of the upper stone was fitted4 ,in the middle of the upper one was a round hole1 and on one side a long handle4 ,the grinder gradually shred the corn into this hole with one hand1 and worked the handle with the other4 ,thus the corn slid down into the hollow of the lower stone1 and by the motion of the upper was ground in the passage40 ,the quern acts so much on the principle of our mill-stones that our mills might be called querns1 built on a larger scale1 and run by steam or machinery4 ,the meal thus ground was made into pottage or porridge1 being boiled in milk or water1 or 8brose0 when it was roasted1 and boiled up in water in which salt meat had been cooked4 ,who first conceived the idea of using yeast or leaven1 or making bread by any process of fermentation1 or at what period it was first so made1 we do not learn4 ,we know that the ,israelites made leavened bread2 so did the ,egyptians and ,grecians2 but who first invented yeast or leaven8 ,the ,romans1 it is thought1 learned the art of bread-making1 with many other valuable lessons1 during their war with ,perseus1 king of ,macedon4 ,on the return of their armies from these wars1 they brought ,grecian bakers with them into ,italy4 ,this was two hundred years before the ,christian era4 ,bakers were highly esteemed1 and during the reign of ,augustus there were three hundred and twenty-nine public bake-houses in ,rome1 chiefly under the management of ,greeks1 who were for many years the only ones who could make good bread4 ,they enjoyed many privileges1 and were put in charge of the public granaries4 ,the making of fermented bread then gradually found its way into ,gaul2 but it was a long time before it was known in ,northern ,europe4 ,in the middle of the sixteenth century1 unfermented cakes were the only bread known in ,sweden or ,norway4 ,it was not till near the end of the sixteenth century that the use of yeast was much known in ,northern ,europe4 ,about that period yeast from ,flanders was brought into ,paris as a substitute for leaven4 ,this change greatly improved the bread2 but in #afhh the ,college of ,physicians declared that bread made from yeast was very injurious1 and the government forbade its being used4 ,but the shrewd ,flemish people put up yeast in sacks to allow the liquid part to filter through1 and privately sent it to ,paris4 ,the excellence of the bread thus made became so evident1 that the ,college of ,physicians and their wisdom were forgotten1 and the government's prohibition quietly allowed to sink into oblivion4 ,very soon this new and improved method of preparing bread extended into other countries4 ,leaven is flour and water mixed to a paste and set in a warm place--from #gj to #hj--till it ferments1 first passing into the vinous and then to the acetous state4 ,bread made from leaven differs from that made from yeast by almost always having an acid taste4 ,a piece of dough1 from well-raised bread1 set aside on ice or in a cool place1 and worked into the next batch to be made1 gives the best mode of making leaven2 and by working a little soda into it before setting the sponge1 will make very fine bread1 without the acidity common to leavened bread1 if managed with care4 ,wheat bread is now common in most countries4 ,the best and whitest is made from the flour of the first grinding4 ,gluten is a very important part of flour1 and it is that which gives wheat the superiority over all other grains1 it being found only in small quantities in any other4 ,it is the gluten which helps to form the adhesive paste essential to secure fermentation4 ,it is common in the animal kingdom1 but rare in the vegetable1 and therefore is sometimes called the vegeto-animal principle4 ,the more gluten the better and more nutritious the flour4 ,the loss of this principle1 by sprouting1 mildew1 etc41 destroys the adhesive power so necessary to making good bread4 ,the best qualities of flour take up the largest quantity of moisture2 the amount which can be absorbed depends on the quantity of gluten4 ,in dry weather1 flour requires more moisture than in wet1 and long and faithful kneading will add to the power of absorption1 without making the bread too thin4 ,common salt and alum are often used to give poor flour the tenderness and whiteness of good brands4 ,a little salt is good1 but too much is injurious1 both to the bread and to the health1--alum still more injurious4 ,liebig recommends lime-water in bread-making4 ,a quarter of a pound of slacked lime to a gallon of pure rain or distilled water1 kept in closely stopped bottles2 two and a half pints of the lime-water to nine pounds of flour1 he says1 will make a sweet1 fine-grained1 elastic bread of exquisite flavor4 ,the lime-water to be mixed with the flour before the yeast is added4 ,of course1 it will not be enough moisture for that amount of flour1 and as much more water is added as is needed4 ,liebig claims that the lime will give the wheat a larger amount of bone-making element1 and therefore be more nutritious4 ,rice flour1 or potatoes combined with flour1 help to take up moisture1 and keep bread from drying4 ,rye flour makes a dark-colored bread1 but is sweet and palatable1 retaining moisture longer than wheat4 ,indian meal1 mixed with rye1 and a spoonful or two of molasses added with the yeast1 makes the ,new ,england brown bread2 but to have that in perfection it should be baked in a brick oven1 and remain all night2 then1 warm and fresh for breakfast1 it is unrivalled4 ,graham bread is made from unbolted wheat1 the bran not separated from the flour4 ,the coarse meal swells more in rising1 and should not be made so stiff as fine flour4 ,it sours more quickly1 requires a hotter oven1 and longer time to bake4 ,much kneading is essential to cement together the starch1 sugar1 albumen1 and gluten found in wheat4 ,it is not easy to knead bread sufficiently for a satisfactory result4 ,many machines for this purpose have been invented1 but we have yet to see one that can be as fully depended upon as a strong arm and a skillful hand4 ,the hand only can decide truly when every lump is dissolved1 and suitable combinations made4 ,when the dough springs under the touch1 instead of clinging to the fingers1 when the fist bears its full impression in the dough1 and none adheres to the hand1 the cook may cease from the labor4 ,this labor may be lightened by pounding and chopping at intervals1 and with much benefit2 but the hand is the chief dependence4 ,if the yeast is bitter1 pour on water1 and let it stand a few hours2 then drain it off1 and use the thick part which has settled at the bottom4 ,the water will absorb the bitterness1 unless it is from age1 and not because of too many hops4 ,in this case1 a piece of charcoal heated through1 but not so hot as to kill the yeast1 thrown into the yeast jar1 will correct it2 but we should prefer to throw away the yeast1 and make new4 ,when all the rules for making good bread have been faithfully followed1 all will fail if not properly baked4 ,we think nothing has yet been found that is equal to the brick oven2 but in whatever oven you bake1 one rule is common to all1--see that the heat is just right2 from #cej to #djj is the proper range for bread4 ,if fresh flour or meal is thrown on the bottom of the oven1 and turns a clear brown at once1 it is right2 if it becomes black the oven is too hot4 ,we have been greatly indebted to ,webster's 8,encyclopdia of ,domestic ,economy10 and ,professor ,youmans' 8,handbook of ,domestic ,science10 for our information on bread4 ,,xxvii4 ,,how ,,about ,,the ,,little ,,girls8 8,a ,,short time since you advocated #8teaching little boys to be useful' by training them to do1 indoors or out1 whatever1 for the time being1 lay within the compass of their strength and ability4 ,but now we wish to ask1 ,how about little girls8 ,the boys say it isn't fair to call upon them to perform #8girls' work1' unless the girls are made to reciprocate the favor1 and are willing to take their turn in doing #8boys' work' when necessary40 ,bless your little hearts1 dear boys6 ,who objects to that8 ,not the little girls1 certainly4 ,isn't it just what many of the big girls are seeking to do1 and the big boys--8children of a larger growth0 than you1 my little man--are striving to prevent8 ,where is the girl1 unless she has by fashion and conventionalities been unnaturally biassed1 who would not gladly1 once in a while1 exchange sewing1 sweeping1 and dusting for a run out into the free air and glad sunshine1 to take your place1 and do your work1--feed the chickens1 weed in the garden1 hoe the corn1 milk the cows1 or rake the hay1--though modern improvements have of late cheated them of half such pleasures8 ,anything that little boys can do1 little girls would think 8such fun10 if they might occasionally have the privilege of doing it1--country girls1 we mean1--,god help those whose home is in the city6 ,there are so few pleasures there that the young can enjoy in the open air4 ,to walk on hard1 cold sidewalks1 dressed like little ballet-dancers1 or ride over the rough pavements1 with no free1 untrammeled movement1 or through the dirty streets1 with their vile1 impure smells1 can give no such joys as our country damsels1 with their larger inheritance and more abundant blessings1 are in daily possession of4 ,there is nothing equal to the pleasure our little folks may find1 in any kind of outdoor employment1 that is suited to their age and strength4 ,these simple labors prepare them for larger and more important duties1 and the knowledge will bring abiding comfort and self-reliance as they advance in age and intelligence4 8,will not such work make girls coarse1 romping1 and hoydenish8 ,rough1 noisy boys are bad enough2 would you have our girls become like them80 ,is it the outdoor work that makes them so8 ,is it not rather the overflow of animal spirits that can find no way of escape but by boisterous1 wild action8 ,it is not very agreeable to the old and staid1 to be sure1 and it certainly is less annoying outdoors than in2 yet it promotes health1 and is only what we all did1 or longed to do1 in our youth4 ,age will soon tame the wild spirits1 or restrain a too exuberant overflow1 and nothing keeps them in check like pleasant labor4 ,there are1 to be sure1 sometimes unfortunate associations with really coarse1 rude natures1 which are very objectionable4 ,we would never allow girls or boys to come under such influence if we could help it2 but that evil is to be found in every position1--as often in the house as in the field1--and if not inherent in your child's own character1 the influence will soon be discarded1 the dross be separated1 and the purer nature rise dominant4 ,you must go out of the world to insure safety from such contact4 8,but country girls are not often ladylike and graceful2 and work outdoors will tend to make them still more awkward4 ,i couldn't endure to see my little girl brought up under such influences40 ,we have never found in the city more graceful1 ladylike1 intelligent1 pure-minded girls than we have seen in the country2 but we have sometimes noticed that those who live nearest to the city1 or have spent much time there1 too often acquire artificial habits1 affectation1 coquetry1 loud1 bold speech1 or a fondness for dress1 too stylish for a truly modest girl's adorning1 that is seldom seen in real country life4 ,we do not think that any kind or amount of labor will make one less modest or ladylike4 ,we believe that our girls should know how to do1 with their own hands1 everything that they have strength for1 and thereby secure and establish vigor and capacity for duties that1 in after years1 may fall to their lot4 ,we do not mean that outdoor labor should be their habitual employment4 ,we wish them to have the actual knowledge2 but the heavier work1 which more appropriately belongs to boys and men1 should be undertaken by girls and women only on an emergency4 ,then love or will1 or both united1 can make woman strong to do the hardest work1 if she has the knowledge1 while the necessity lasts4 ,it is because such calls may be made on every one all through life1 that we would have each one secure the knowledge early2 but in extreme cases1 the overstrain on a woman's physical life1 if long continued1 will compel the payment of large interest in later years1 and therefore should be undertaken through necessity only4 ,god has not organized man and woman alike1 physically2 nor1 do we believe1 mentally either4 ,we hasten to add1 lest we should be arraigned for heresy1 that we do not say they are not equal1 but only different2 the question of equality we wait for their own works to answer4 ,woman has sweeter1 tenderer1 dearer duties1 demanding an organization distinct from that which fits man for his rougher1 harder1 more extended1 more public1 but not more noble work4 ,we hear of women who have cut down their timber1 built their walls1 ploughed their fields1 or done the blacksmithing for the neighborhood with their own hands1 from choice1--a kind of work which we could not do1 and would not if we could1 unless driven to it by some pressing necessity2 but we should like to store up the knowledge how to do it against the time of need4 ,still1 we need not object if others take pleasure in it4 ,yet will not their own bodies1 when they leave youth behind and go down to middle age1 bear witness against the unnatural strain which they have been subjected to8 ,those whose office it is 8to replenish the earth0 cannot make these violent drafts upon their system with impunity4 ,it is not for a regular1 daily occupation that we would desire to have girls taught how to do their brothers' work as well as their own1 though much that pertains to that will always be pleasant and attractive1 and light work in the open air will always furnish healthy exercise for our girls2 but we want to see every member of the family so educated that there may never occur a vacancy about the home that some one1 girl or boy1 man or woman1 is not able and willing to step into and fill satisfactorily4 ,to this end1 faithfully teach your little ones1 girls or boys1 to put their hands to any work that is necessary4 8,next you will tell us to let our girls saw and split wood1 milk the cows1 harness and unharness the horse1 etc40 ,yes4 ,why not8 ,they should know how to do all this1 and do it well2 and try it often enough to feel at ease and without fear in the effort1 and that will be sufficient for the present4 ,but suppose in a few years your daughter marries1 and goes from you to some distant settlement where neighbors are scarce and 8help0 uncertain4 ,girls of wealth and refinement have done such things4 ,let the monotony of frontier life be occasionally enlivened by a real attack of chills and fever in which all take a part4 ,when husband and 8help10 if your daughter is so fortunate as to secure any1 take their turn in shaking1 will not the wife look back to the time when brother ,will and she had their miniature saws and hatchets1 and made much sport in preparing the kindlings8 ,won't she see that the knowledge how to do this1 which was simply amusement then1 has been stored up for real service now8 ,she little thought when grandpa taught her to milk old ,brindle without fear of the gentle animal1 how she would thank him for it in this far-off home4 ,are you sure that your little girl will never be placed in circumstances1 for only a few hours perhaps1 when she would be most thankful to know how to do any one of these things8 ,can you not imagine circumstances where it would be an incalculable blessing8 ,we can1 any number of them1 not at all beyond the bounds of possibility4 ,we have known cases where it was almost a matter of life or death1 that a lady should have skill and courage to harness a horse and hasten for help4 ,these cases may be rare2 yet if they come but once in a lifetime1 is not the lesson worth the learning8 ,if you were driving a team--a very desirable accomplishment for any young lady--and the harness should break or become unfastened1 ought you not1 for your own safety1 to know how to repair the mischief8 ,every girl should early learn how each part of the harness must be adjusted1 else the pleasure and independence of being able to drive when older will be attended with much risk1 and often with fatal consequences4 ,youth--early childhood--is the time to secure this knowledge1 that you may be prepared to use it with confidence and self-control when needed4 ,even if it is never needed in later life1 knowing how will not injure any one4 ,,xxviii4 ,,stealing ,,servants4 ,,in ,the ,christian ,union a while ago1 8,laicus0 gives the history of a transaction between two neighbors1 in which he thinks the indignation manifested by one of the parties was uncalled for1 and her objection to the proceeding of the other 8but a relic of the old-time slave system40 ,the case given was in this wise4 ,mrs4 ,potiphar1 it seems1 8picks up a little girl in ,new ,york1 and goes through all the trouble1 discomfort1 and anxiety of teaching her1 until she becomes1 at last1 a very useful and efficient servant40 ,those who have undertaken the training of young girls1 not their own1 will agree that ,mrs4 ,potiphar's task was not an enviable one1 and that the girl owed her a debt of gratitude1 which faithful1 willing service alone could pay4 ,as the child improved under this training1 wages were given1 until after five years' education she received ten dollars a month4 ,mrs4 ,potiphar1 appreciating the good qualities the girl had developed1 failed not to give her ample praise2 said she was 8worth her weight in gold10 an expression very common1 yet not usually taken literally2 but she did not increase her wages4 ,it may have been that she gave all that the work demanded of her was worth1 or all that she could afford to give2 it matters not which2 it is no evidence1 however1 that she wished to defraud the girl of her just dues2 it argues no injustice on ,mrs4 ,potiphar's part4 ,but good friends1 kind neighbors1 behind her back1 said it was a shame to pay ,sophia so little2 while to the lady's face1 however1 they gave smiles and congratulations 8upon her good luck40 ,ah1 what a pity that gossiping1 meddling1 and backbiting should be found in this beautiful world of ours4 ,how much trouble and mischief these vices have caused6 ,much of the discomfort and disturbance in our households springs from this evil spirit1 making servants fickle and unfaithful1 and their mistresses' life a burden4 ,and it is all so needless6 ,there is little fear1 even when not tampered with1 that girls will remain long on low wages1 unless the privileges and kind care bestowed upon them are of more value than larger pay1 and they have the good sense so to understand it4 ,every girl has a perfect right to seek the highest remuneration1 and so that she gives her present employer reasonable notice1 to enable her to secure other assistance1 or to offer her larger wages1 however great the disappointment to the lady may be1 the girl has acted honorably and is worthy of no censure4 ,but in the case cited by 8,laicus10 ,mrs4 ,chessleburg's course is so repugnant1 so foreign to all our ideas of honor1 that we should hope there was some mistake in print1 did we not know such acts are of daily occurrence4 ,mrs4 ,potiphar has an excellent waiting-maid1 just what ,mrs4 ,chessleburg wants4 ,mrs4 ,chessleburg is much exercised in her mind because ,mrs4 ,potiphar gives the poor girl such low wages4 8,she is well worth fourteen dollars a month to me1 if she is worth a penny40 ,four dollars extra would be quite an addition to ,sophia's income4 ,to be sure it would4 ,so her nurse-girl goes confidentially 7privately we presume that means7 and tells ,sophia that ,mrs4 ,chessleburg will give her fourteen dollars a month if she will leave the lady1 who1 five years ago1 8picked her up in ,new ,york10 and has taught her1 during these years1 to be such a desirable servant4 ,the girl goes1 of course4 ,mrs4 ,potiphar thinks it mean 8to steal her girl away in that style40 ,so do we4 ,is it strange that we think ,mrs4 ,chessleburg's desire to right the girl's supposed wrongs had its origin less in real benevolence than in the selfish anxiety to secure a valuable servant for herself8 ,we certainly must1 notwithstanding 8,laicus's0 perplexity1 join with the ladies in thinking ,mrs4 ,chessleburg's proceeding highly objectionable1 and are confident employees as well as employers will agree in this matter4 ,we read the article in question to the superintendent of our farm1 and said1 8,how does this strike you8 ,how shall we answer this question8 ,if the girl's work was worth more than ten dollars1 was it not right that she should have it80 8,yes2 but ,i shouldn't think that was the right way for a lady to do8 ,why didn't she go to the girl's mistress1 instead of sending her nurse-maid to the girl privately8 ,i don't think any lady would do such a thing40 8,well6 ,i think you are right about house servants4 ,but on the farm1 in your position1 for instance1 as foreman1 there is some difference1 is there not8 ,supposing some gentleman should offer you more than we do1 what would you think of that80 8,that he was no gentleman4 ,i don't see the difference4 ,if he wished to make any such offer1 he should go to my employer and state the case1 but not to me40 8,but you are not bound to stay with us4 ,if you can better yourself1 you have a perfect right to do so4 ,you are a free man40 8,yes1 ,i know that2 but ,i think there should be some honor1 if there is no law1 about such things2 and ,i don't think a gentleman acts honorably who tempts a man with offers of higher wages to leave his employer's service4 ,let him go1 like a man1 to the proprietor of the work himself40 8,maggie10 said we afterward1 8if a lady should send one of her girls to you with an offer for more wages than ,i give1 what would you think of it80 8,o1 ,i've had that trick tried on me1 ma'am6 ,no lady would do it1 and ,i'd not risk living with any one who would connive at such a mean thing40 8,why1 what would you have her do80 8,come right to yer1 ma'am1 or advertise4 ,sure the papers are open to any one who chooses to advertise40 ,now1 this subject appears too clear for any question of right or wrong1 liberty or slavery4 ,the same course--open and above-board--should be plain to both employer and employ4 ,among business men this law of honor is fully understood4 ,the amount of wages in all employments is well defined4 ,custom fixes the prices for specified labor4 ,it is those who offer beyond the accepted rates who cause most of the trouble experienced in all classes of labor4 ,a manufacturer engages a certain number of men to work in his mill4 ,he offers and they accept the regular rates of payment4 ,a neighboring manufacturer is short of hands1 and privately goes to these men1 bribing them1 for it is nothing short of a bribe1 with offers of higher wages to leave their present work and come to him4 ,if their ideas of honor are no higher than his own1 they will probably accept the bribe1 and their first employer's mills must stand idle until he can secure others to fill their places4 ,would you not call this dishonorable8 ,this is acceded to in the outdoor world1 among merchants1 mechanics1 manufacturers1 and farmers4 ,but how much more sacred1 how much stronger1 should this code of honor be to us1 in the family6 ,if we learn that a girl has 8given warning0 to her employer of her intention to leave1 we have a perfect right to try and secure her2 but to avoid the least appearance of evil1 to do truly 8as we would be done by10 we should think it but wise and just to go first to the lady and signify our wishes1 making such inquiries as may be needed4 ,in the case given by 8,laicus10 however1 the nurse-maid is sent1 and offers of higher wages given through her4 ,the girl is bought4 ,we cannot think it acting honorably by the mistress or kindly by the maid4 ,if tempted once to act secretly1 she probably can be again1 and from a useful1 reliable servant may become one on whom there can be no dependence4 ,if this mode of securing assistance is accepted as a correct and honorable practice1 no one is safe4 ,in every department we shall be at the mercy of the selfish and unscrupulous4 ,the laborer is evidently worthy of his hire1 and in this country no class of people are likely to remain long in ignorance of the price they can command1 or to estimate their ability at too low a rate4 ,we object to no one's obtaining the full value for his work1 but claim that there should be no meddling1 no underhand work to buy servants or laborers from another1 by the private offer of larger wages4 ,advertising is open to all1 and brings the needed help to you2 but if you do not choose that mode of supplying yourselves with laborers1 then let the employer be applied to1 and if you can give his or her servants better terms than they now receive1 there are not many who will not advise them to accept the offer4 ,we do not think that ladies enact any such law1 as that 8no servant shall be offered a better post than the one now occupied1 so long as he or she remains in it02 but we do claim that the good old rule should be as fully recognized in dealing with a neighbor's servant as in everything else1 namely1 8,do unto others as ye would that others should do unto you40 ,,xxix4 ,,fall ,,cleaning4 ,,the summer is over and gone2 cold nights and mornings have so frightened and subdued the flies1 that it is easy to hunt them from the house1 and by a little extra watchfulness prevent their gaining possession again4 ,the sun1 still quite warm and summer-like in the middle of the day1 tempts them out from their hiding-places1 and they will swarm in at open doors and windows1 if unprotected by wire and net frames1 in great numbers4 ,take care that these safeguards are doing duty whenever windows or doors are opened for ventilation or comfort1 else the skillful little manuvrers will soon gain access4 ,drive them out toward night into the cool evening air4 ,a few really cold nights will free you from these vexatious intruders1 and enable you to commence fall cleaning in peace and safety4 ,the danger always is1 that this part of fall labor will be undertaken too early4 ,the first ten or twelve days of ,september are usually raw and cold4 ,the flies1 crawling into warm nooks and corners1 pretend to be asleep4 ,the housekeeper1 forgetting the experience of former years1 hastens to get out scrub-cloths1 brushes1 and all the implements of house-cleaning4 ,those whose homes are in the city hurry back with the first puff of cold air1 believing that flies and heat have both alike departed for the season4 ,but they soon learn that this is a great mistake4 ,these chilly1 cold days are usually followed by ten days or a fortnight as warm as midsummer1 and generally quite unhealthy4 ,nothing but real necessity should tempt any to leave the country before they have fully enjoyed the most perfect month of the whole year1--,october4 ,but whether in city or country1 those who attempt to do their fall cleaning in ,september will have short-lived satisfaction compared with the comfort derived from the same work in ,october4 ,flies1 spiders1 and wasps1 if not harmless then1 are at least so far disabled as to be easily conquered1 and until that is accomplished1 house-cleaning on a large scale is wasted labor4 ,the first thing to be done1 preparatory to house-cleaning1 is to have all the chimneys thoroughly swept1 and the furnace1 range1 and grate flues1 not only perfectly cleaned from soot1 but examined by a competent workman2 especially is this needful if the house has been closed or only partially used during the summer4 ,before real winter weather comes1 everything of this kind should be in perfect order4 ,have the furnace-grate examined1 as it may have been corroded by rust while unused1 or so far burned out that1 if neglected1 some cold morning when a bright glowing fire is most needed it may break down and let your fire out4 ,it will not be pleasant to sit shivering while the old grate is being mended or a new one fitted4 ,the range-grate and fire-bricks must also be looked after and repaired for winter use4 ,a little attention now will save much expense and discomfort later in the season4 ,if carpenters' or masons' work1 whitewashing1 painting1 glazing1 or plumbing is needed1 it should all be done before any cleaning is attempted4 ,if left till afterward1 this kind of work is a great terror to housekeepers4 ,to secure seasonable attention to all these matters1 it is essential that the mechanics who are needed should be engaged some weeks in advance2 but remember that such workmen are1 unfortunately1 not as good in keeping promises as in breaking them2 therefore watch closely1 and hold them to their agreement4 ,this habit of promising more than can be performed is a very pernicious one1 and in the end most unprofitable4 ,mechanics are tempted to this dishonorable practice by anxiety to secure a good job4 ,knowing the great demand for labor1 they imagine if they promise to do your work at a given time1 come and do a little1 then go to some one else1 leaving your work half finished1 then back to you again for a while1--the second party annoyed by the same vexatious delay1--that your necessity compels you to endure silently if not patiently4 ,you may submit for this once1 but never burn your fingers twice at the same fire4 ,let it once be understood that employers of all kinds look upon a broken promise as destroying all confidence1 and that they will under no circumstances give a promise-breaker a second opportunity to beguile them1 and this great trial to grace and patience would soon be overcome4 ,while repairs are going on1 bring down all the woolen garments1 blankets1 furs1 or pieces of carpeting that have been stored away for the summer4 ,take them out on the grass-plat under your clothes-line1 before removing the wrappers1 for the preparation in which they have been put away is not very pleasant to the smell1 particularly if it is ,poole's powder1 which we think the safest as well as the most disagreeable4 ,if it is a windy day1 hang all on the clothes-line for a good snapping before you attempt to brush them1 and most of the powder will blow off4 ,after an hour or two in sun and wind1 brush them well with a nice whisk-broom1 and1 when done1 the garments and blankets may be put in their proper places and the pieces of carpeting sewed up in bagging or canvas or put into a spare trunk4 ,they will need no more powder till spring1 if carefully stored and occasionally aired through the winter4 ,the coal1 of course1 you had put into the cellar last spring1 as it is usually cheaper about ,may than in the fall4 ,the ashes and soot having been removed1 the flues1 furnace1 and grates all in order1 the house should now be swept from the attic to the cellar4 ,ingrain and three-ply carpets ought to be taken up every year1 unless in rooms but little used1 and after being well shaken or taken to the carpet-shaking mill1 they should be laid out of the way till the room from which they were taken is cleaned4 ,brussels1 ,wiltons1 ,axministers1 and all the heavier carpets should not be raised oftener than every three years4 ,very little dust sifts through such fabrics1 and careful sweeping and the use of a good 8carpet-sweeper0 will preserve them from all harm4 ,in sweeping1 preparatory to cleaning1 it is well to draw the tacks in the corners and turn such heavy carpets back1 so that with a whisk-broom any dirt that may have settled there can be easily removed4 ,it is but little work1 and the corners can be readily tacked down again4 ,when the sweeping is all done1 a most thorough dusting is the next operation1 so that wood-work1 walls1 and gas-brackets may be free from loose dirt before water is used4 ,the paint is much easier cleaned after this than if the dust were allowed to remain and be washed off4 ,some recommend the latter to save time4 ,we think it wastes time4 ,the walls should be dusted with a long-handled feather duster1 then with a clean dry cloth pinned smoothly over a clean broom2 wipe them down evenly1 beginning at the top and passing in a straight line1 8by a thread0 as a seamstress would say1 to the bottom1 changing the cloth as it becomes soiled4 ,next remove all chimneys and shades from the chandeliers and gas-burners2 wash clean1 dry and polish with a soft linen towel1 and then with chamois-skin1 and put them into a closet till the room is cleaned4 ,now with a cloth1 wrung from weak1 hot suds1 wipe off the brackets and chandeliers1 and rub dry with chamois-skin4 ,draw a coarse linen thread1 double1 through the opening in the tip of all the gas-burners to remove any dust that may have settled in them while unused4 ,this done1 if you have two or three hands at work1 the cleaning may be so divided as to be done quite expeditiously2 let one wash the windows while another cleans the paint4 ,the windows1 if long unused1 need to be well washed in warm suds1 into which a little spirits of ammonia have been poured1--two teaspoonfuls to half a bucket of suds2 then well rinsed in clear water1 wiped dry1 and polished with chamois-skin4 ,this same proportion of suds and ammonia will also clean paint very easily1 and without injury to the hands4 ,it is good for cleaning marble slabs and mantles4 ,the plated door-handles1 bell-pulls1 etc41 come next in order for cleaning2 and here1 if a piece of oil-cloth is cut to slip over each1 so that the walls may not be tarnished1 the hot suds and ammonia will prove very effective4 ,a piece of old carpet or drugget should be laid down as you clean windows1 paint1 or plated ware1 if the carpet is down1 and moved from one spot to another as you go on4 ,now all is ready to put the last touch to the room4 ,wring a clean cloth from some warm1 clear water1 in which a little alum or salt has been dissolved1 and wipe hard each breadth of the carpet1 rubbing straight down the nap4 ,wring out the cloth often1 to rinse off all the dust1 and change the water if it looks very dingy4 ,this brings up the nap and gives a new and fresh look to carpets of all kinds2 only be sure that the cloth is not so wet as to drip4 ,leave the windows open when the carpet is finished1 and shut the doors till it is thoroughly dried before bringing in what furniture was moved out to clean the room4 ,,xxx4 ,,fashionable ,,dress4 ,,we are often asked why we do not speak out plainly1 in the way of counsel and reproof1 about the absurdities of fashionable dress1 now so apparent8 ,what good would it do8 ,almost every paper has spoken plainly1 or hinted--the worst kind of speaking1 however unmistakable--on this subject1 and what is the result8 ,week by week the fashion-plates are increasingly monstrous1 until at last we are uncertain whether it is a bona fide fashion plate we are looking at or 8,punch0 and 8,the ,budget of ,fun40 ,neither could take greater liberties or more atrociously caricature 8the human form divine40 ,and1 what would be very amusing if the weakness did not excite so much pity1 those who urge us to contribute our mite toward a reform1 a more ,christian mode of dress1 are themselves marvellous structures1--a pile1 composed of frizzed1 braided1 curled1 and puffed hair1 under which a small1 delicate face appears2 a dress fringed1 flounced1 puffed1 and trailing1 with hoops and panniers protruding like a dromedary's hump2 and all this miserable deformity borne about on high heels and the tips of the toes1 the discomfort and pain of such unnatural locomotion accepted and endured because it is the fashion4 ,yet these fair inquirers appeared wholly unconscious that their own disfigurement was a stronger appeal for aid than any words could have been4 ,why not begin this reform in your own dress8 ,brush your hair smoothly1 and give us the satisfaction of once more seeing what the head is1 as ,god made it2 take off yards of silk1 lace1 and fringe1 and show us your natural1 graceful figure4 ,you who move in what is called fashionable society can do more by such independence than all that can be written4 ,try one season1 and mark the change you would effect4 8,o1 we couldn't think of such a thing6 #8,as well be out of the world as out of fashion1' you know4 ,it would make us so very conspicuous by our singularity4 ,we think it would not be modest to take such a stand4 ,no one person can effect the change3 it must be simultaneous40 ,ah1 had all reformers reasoned so1 what would now be the condition of the civilized world6 ,but ,fashion is a tyrant2 and we fear volumes written on the evils which she brings will do little good until women have learned to defy her4 ,a few in every age have done valiantly in their attempts to dethrone her1 but she changes so often1 and so abruptly and entirely1 it is difficult to keep track of her4 ,as far back as we can search1 the whirligig of fashion has been in perpetual motion1 unceasing in its changes4 ,the advice and admonition of age and experience have little influence towards checking this long-established tyranny4 ,the old look sadly upon the vagaries of the young2 but if they glance back to their own early days1 would they not recall equal absurdities in the fashions of that period1 or on a moment's reflection1 perhaps1 even the dress and style to which they still pertinaciously adhere may be liable to the same criticism8 ,we vividly remember the look of dissatisfaction on our grandmother's face 7a dear little woman1 nearly eighty years old71 whose keen black eyes flashed ominously as we came before her for inspection1 dressed for our first party4 ,we stood1 at fourteen1 a full head the taller1 but were abashed at the dignified air of authority with which she descanted on the ridiculousness of our attire4 ,a very narrow skirt1 with a few gathers in the back1 three small pleats on each side1--it took but six or seven yards then for a dress1--a full waist1 with a narrow band round the neck like a baby's slip1 and the belt almost under the arms2 a large lace 8,vandyke10 or cape1 over the shoulders2 the hair combed high on the top of the head and tightly tied1 and the length twisted into a knot or bow1 and kept in place by a big tortoise-shell comb1 the top of it full three inches high and six or seven inches round2 and this placed back of the hair4 ,our first high-topped comb6 ,what a wonderful work of art it was in our eyes6 ,and the dress--our first silk--of changeable hues1 like the silks which are now coming again into fashion1--how stylish it did look6 ,we thought every one must recognize its elegance4 ,yet here was this 8little grandma10 whose judgment1 next to our mother's1 was infallible1 looking with disdain upon it1 and turning our whole outfit into ridicule6 ,it was heartbreaking6 ,and for our first party6 ,fourteen was very young to go to parties in those days1 but1 being tall for our age1 we were invited by mistake we presume4 ,at the present time young ladies of three and four send out and receive their cards1 and with gloves and fans1 frizzled hair1 and flounced dresses1 mimic the affectation and absurdities of their elders4 ,we have no sweet1 simple childhood any longer4 ,but how was our revered critic attired8 ,the soft1 white hair1 still quite abundant1 was brushed straight over from the brow1 not tied on top1 but rolled as tightly as it could be drawn over what was then called a pillow1--now it would be1 we presume1 a rat1--and fastened on the top of the head by two long silver pins with arrow-heads2 a spotless white mull cap with a very high crown and deep frill was put on over this pillow and tied with a broad black satin ribbon in a bow on top2 a string of gold beads1 a square of white lace folded over the shoulders and crossed in pleats in front1 under the dress of heavy black satin2 the waist of said dress made long down to the hips1 with a point before and behind1 the skirt not trailed but immensely full2 very high-heeled slippers2 and on her arm a large black satin bag1 or reticule1 embroidered with white beads1 in which was the ever-present knitting-work1 completed the costume4 ,and this queerly dressed little grandmother scoffed at our newer style as being the height of absurdity4 ,her dress appeared appropriate to her1 because we had never seen her otherwise attired2 but with all affectionate deference to her superior wisdom1 we thought it very ugly1 and would have shrunk in disgust from wearing it ourselves2 and doubtless our new dress in which we then rejoiced would strike our grandchildren now as equally undesirable4 ,so fashion changes1 and words of expostulation are wasted4 ,but in this age of improvement1 when we turn our backs on the things of old while something new is daily being developed or invented1 the wonder is1 that in the realms of ,fashion we see so little purely original4 ,like a poor horse in a treadmill1 she goes the same circuit1 and about every fifty years she finds the end1 and is compelled to return and reproduce1 with some strange additions1 but few improvements1 the styles our grandmothers and great-grandmothers wore4 ,the high heels1 hoops1 trains1 and panniers of to-day are but the renewal of the fashions of a semi-barbarous age1 which1 once buried1 should never have been revived4 ,addison1 in many of his writings 7see particularly papers #ih and #abg in the 8,spectator071 severely criticises the prevailing fashions of his day4 ,many of these same deformities our better instructed women have for a year or two past foolishly reproduced4 ,we may not quote his words1 because the homely language of that period would shock our greater refinement1 7although if it could be arranged for opera or theatre1 his wholesome counsels might be listened to in public without a blush674 ,there is much to be said1 aside from the absurdity of the style1 and its destruction of all grace and beauty1 of the great extravagance which must attend the present fashions1 breaking up many homes and alienating true love2 and the permanent injury done to health1 subjecting its devotees to long years1 perhaps1 of discomfort and lingering sufferings or an early grave4 ,,xxxi4 ,,lessons ,,by ,,the ,,wayside4 ,,love lightens labor1 and crowns ,care with rosy garlands which beautify her rugged and repellant features4 ,but when those whose presence makes labor easy are absent1 ,care is more likely to become a hard taskmaster4 ,our house being thus left unto us desolate1 for a few days1 we rebel1 and have run away4 ,seated all alone in one of those cozy little rooms in the 8palace-cars10 on the banks of the ,hudson1 we will try for once how it feels to be free from care1 and give ourselves up to the full enjoyment of the position4 ,how beautiful is the scenery through which we are passing6 ,each one thinks his own native land1 his own mountains and rivers1 the finest in the world4 ,this feeling often grows into a ludicrous weakness2 but we are confident that our noble ,hudson must be acknowledged by all as ranking among the first4 8,where will you find in foreign land ,so sweet a spot1 so bold a strand80 ,in spring-time1 when every bush and tree is tipped with delicate green1 from the banks of the river to the highest point that overlooks it1 we call it more lovely than at any other season of the year4 ,but in summer1 when the grass is just ready for the scythe1 and blossoms of fruit hang from every bough1 we say this surpasses the spring4 ,in the early fall1 the orchards scattered all along the river-side1 laden with the ripening fruit1 in each variety of green1 red1 gold1 or russet1 and the woods on either side brilliant with every shade of color1 add another charm to the wondrous beauty of the scenery4 ,and now1 in this later autumn1 as we see the 8,leaves around us falling1 ,dry and withered1 to the ground10-- the lights and shadows on the mountains1 the golden hues exchanged for deeper russet1 the dark red of the ,ampelopsis mingling with the rich color of the evergreens that cover the banks1--all caught by the flashing river1 and thrown back in broken and fantastic reflection1--call for increasing admiration2 and mid-winter1 when the ground is white with snow1 and the trees are strung with diamonds1 will only furnish stronger cords to hold us steadfast to our allegiance4 ,there is not 8half a kiss to choose0 between the seasons on the banks of our glorious ,hudson4 ,we love it always and in all its varied changes4 ,and this is rest for the weary6 ,how beautifully quiet the pretty villages1 nested in among the mountains or scattered along the banks1 appear6 ,is it possible that sickness or sorrow1 heartaches or envyings1 fierce passions or corroding cares1 can find a harbor near this tranquil river8 ,it must be so1 no doubt2 but as we fly quickly past1 and cannot see it1 what is it all to us8 ,why trouble ourselves with the thought of sorrows which we can neither alleviate nor prevent8 ,ah6 we may leave what we call our cares far behind2 but we cannot shut our eyes to the fact that sin1 and therefore sorrow1 is all about us1 as truly in the restful solitude of the little niche we for a few hours occupy1 as in the weary round of busy life4 ,out of sight1 but almost within reach of our hand1 there is a sick child4 ,we hear its feeble cry1 and think1 from the sound1 it must be quite young1 and nearly worn out with suffering4 ,the mother1 no doubt1 tenderly loves her child1 yet long days of watching and sleepless nights have taxed her strength to the utmost1 and exhausted her patience4 ,sharp and irritable words are spoken1 and as we hear the little one1 through the slight partition that separates us1 turn restlessly from side to side1 unable to find an easy spot1 yet constantly longing for change1 we know that it is not gently placed on a cooler pillow1 or taken to the mother's arms1--gathered to her bosom1 and soothed with loving words4 ,but instead we hear1 8,o dear6 what a torment6 ,i am tired to death6 ,can't you lie still one minute80 ,how these tones make our heart quiver6 ,no doubt she is very weary1 and perhaps full of pain herself2 but with each peevish1 complaining word uttered over that frail little blossom1 she is planting 8,thorns1 not roses1 for her reaping1 by and by40 ,if she knew that in a few days1 perhaps1 her babe would be forever hid from her eyes1 would not the remaining hours of its short life be soothed1 regardless of her own pain1 by the tenderest love1 and each word soft and sweet as the notes of the cushat-dove6 ,and the father1 in full health and vigor1 why does he not relieve the weary1 overtasked mother8 ,why does he not give her an hour's rest1 while the little one finds in his strong arms a grateful change8 for there is no cradle so soft and soothing to a babe1 sick or well1 as a loving father's arms4 ,instead of bearing this yoke with his wife1 we hear cross1 ungentlemanly1 unsympathetic words of complaint addressed to her1 and harsh and peevish commands to the baby4 ,we long to step across the narrow passage that divides us1 and1 taking the little one into our own arms1 kindly tell the parents what seeds they are sowing2 to say to them1 8,if your child dies1 each word will rise up in remembrance against you1 filling your hearts with anguish4 ,if it lives1 you are sowing poisonous weeds1 which will cause you life-long sorrow4 ,the child will imitate your example1 practise the lessons it is this day so early learning1 and teach you how #8the sins of the parents may be visited upon the children4' ,your own sins and failings will rise up and condemn you through your children40 ,good-breeding and etiquette will not permit us to go to them with such warning2 yet that this lesson may profit some one1 we send it to the friends for whom we write1--the young home-makers as well as the young housekeepers4 ,in thus shaping your children's future1 we cannot but think that the father will be as richly blessed for instilling correct principles1 or as surely condemned for wrong training and example1 as the mother4 ,we know this is treason and heresy1 if judged by the prevailing idea that the mother1 far more than the father1 is responsible for the principles and character with which the child takes its place among men and women4 ,we think this bad doctrine4 ,the parents have an equal share in their offspring1 and should not hold a divided responsibility4 ,the nursing and care in the main is doubtless the mother's office2 but in extreme cases it should be borne together4 ,being naturally more with the child in early infancy1 of course the mother has a closer intimacy4 ,but in a well-organized1 loving family1 you will note that while the love is given to both parents alike1 when questions of weight arise1 even in early years1 the child turns to the father for the final word which shall be infallible4 ,the mother's gentler1 tenderer tone settles every-day questions1 but there is strength and authority in the father's voice from which they are not often tempted to appeal1 and a good wife and mother recognizes this state4 ,it is a sad house when the hearts of mother and children cannot1 with love and pride1 accept this as the natural and legitimate rule of home government and education4 ,even if the mother does not1 in her own judgment1 accept the father's decision with the simple faith with which the child receives it1 it is no evidence of tame submission if she pleasantly reserves her reasons till they are alone4 ,all argument should be avoided between the parents before the children on matters connected with the children's interest4 ,if appealed to1 let the reply be simply1 8,father knows best10 or1 8,do as father says40 ,by this you strengthen your husband's hands1 and nowise compromise your own conscience or influence4 ,then when opportunity offers compare your views and give your reasons for dissent1 in all truth and gentleness4 ,,xxxii4 ,,pauline ,,pry4 ,,we come this week to spy out the land1--to roam 8up stairs1 down stairs1 and in the lady's chamber02 to creep into all by and forbidden places2 to look into the bedrooms1 ransack the wardrobes1 peep into the drawers1 it may be2 overhaul trunks and boxes1 perhaps2 in short1 to take all manner of liberty and find fault to our heart's content4 ,now we slip1 unseen1 into the guest-chamber4 ,it is very pleasant and inviting2 but we don't think the bed is made up very neatly4 ,there are 8humps0 in the mattress4 ,it has not been turned over after using1 and well beaten and brought to a good square surface4 ,the sheets and blankets are not put on smoothly2 the fine1 ,marseilles spread is put on unevenly1 giving a very untidy appearance to the bed1 and bringing so large a proportion of the bedclothes on one side1 so as to render it difficult to turn and press them down properly between the mattress and side-rail1 and of course you cannot1 under such circumstances1 give a square1 regular shape to the bed4 ,a poorly made bed spoils the appearance of the room1 however elegant the rest of the furnishing may be4 ,pretty sheet and pillow tidies are of great assistance in giving a fresh1 cheerful air to a bedroom4 ,if sheets and pillow slips are neatly tucked and nicely ironed1 the bed will look very inviting at first1 if well made2 but after it has been once used1 the wrinkled1 tumbled sheets and pillows are not a pleasant sight1 and one feels well repaid for the little trouble of providing tidies1 however simple2 ruffled and embroidered1 for the spare chamber if you please1 but a part of a fine old linen sheet1 with broad hems and narrow tucks1 starched and well ironed1 gives a very neat finish to the family bedrooms1 and with careful folding when taken off at night will not need to be done up for some weeks4 ,this elegant bureau is all right1 as far as it is furnished2 but the guest-chamber should be provided with all the little comforts and conveniences which a lady thinks necessary in her own room4 ,a handsome mat or tidy over the marble top1 and little mats on each side for cologne-bottle and watch-stand1 or match-box and jewel-case1 and a pretty cushion1 will add much to the appearance of this bureau2 or if nothing more1 a clean damask towel spread over it is1 if not a necessity1 at least a great safeguard against stains on the marble1 and a protection from the disagreeable chill that creeps over one when resting the hand or arm on the cold marble4 ,a good comb and brush1 free from the slightest suspicion of dirt1 a boot-buttoner1 and a paper of pins1 ought to be on the bureau or in the drawer4 ,a friend often remains over night unexpectedly1 and1 of course not coming provided for the detention1 will find these little attentions and conveniences a great comfort1 and duly appreciate your kind and thoughtful care4 ,a little basket of willow or perforated card1 embroidered with some neat and fanciful design1 or a bead or muslin bag1 is a great convenience much needed to be hung by the side of the bureau or under the gas1 to hold the hair from comb or brush1 burnt matches1 bits of thread or paper4 ,some such receptacle for loose bits or litter1 no matter how simple1 should be near every bureau1 which the chambermaid must empty every morning4 ,a cuspidor1 or wide-mouthed vase1 upon the floor1 is more elegant than a scrap-basket1 but much more expensive4 ,a curtain of white barred muslin or linen is needed back of the washstand1 that the water1 in washing1 may not soil the paper or paint4 ,a nail-brush is very convenient1 we think a real necessity1 for every bedroom4 ,get open1 upright brush holders1 rather than the long flat ones with a cover1 for1 by standing the tooth and nail brushes in the upright dish they drain and soon dry2 but if laid down and covered they are never dry1 and in warm weather soon become quite offensively musty4 ,a good sponge on the washstand and a clean doily hung up with the towels should be considered as indispensable in any well-furnished spare room as for those in daily use4 ,of course the bureau drawers and wardrobe in this room will be left as nearly unoccupied as possible2 so we will not stop to open them1 but pass into other rooms4 ,what can be the matter in this young lady's chamber8 ,as we draw near the bureau1 we perceive a most unpleasant smell4 ,we must take the liberty of opening this drawer4 ,whew6 the first breath reveals the mystery4 ,the brush has been wet to brush the hair1 and then without drying shut from the air in the drawer4 ,there is no smell so sickening6 ,it pervades the whole bureau4 ,no perfume can overcome it2 and by using the brush1 damp and uncleansed day after day1 the odor is carried wherever this careless person goes4 ,we have sat by people in church who have used such a brush1 and could hardly remain during the service4 ,the cause is unmistakable and cannot be concealed4 ,if no other means can destroy this bad habit1 we would recommend that any one so thoughtless should read an article we saw not long since in 8,harper's ,bazar0 on the vegetable growth1 in brush1 comb1 hair1 and scalp1 produced by wetting the brush or hair1 and leaving them undried or uncleansed4 ,we think once reading that description would be sufficient cure4 ,the hair-brush should be combed free from hair or dandruff every time it is used1 and laid by an open window till well aired and dried1 if ladies will persist in wetting the hair or brush4 ,a brisk movement of a dry brush through the hair will soon create a fine lustre on the hair1 whereas wetting diminishes the gloss so beautiful in well-kept hair2 but we forget that that is an old-fashioned idea4 ,the progress of art and elegance teaches that a wilderness of fuzzy1 frizzled hair is now the crowning beauty4 ,tastes differ1 but no change in style or fashion will object1 we hope1 to a clean1 sweet brush2 and to secure that it must once a week1 at least1 be well washed in warm soapsuds1 in which a little soda has been dissolved4 ,soda is better than ammonia1 as it cleanses without stimulating the vegetable growth spoken of in the 8,bazar10 to which we just referred4 ,comb the brush while washing1 that the suds may penetrate to the roots of the bristles1 and cleanse every part2 then rinse in warm water1 rub dry as you can1 and put in the window1 or by the fire if the weather is damp1 to dry4 ,this care should not be neglected by any one who makes any pretension to neatness4 ,the bureau drawers in this room are not in good order4 ,you will lose much time1 and we think a good deal of self-respect1 when next you need a handkerchief or stockings1 for everything here seems to have been stirred up by a whirl-wind or a sleep-walker4 ,it will require some skill and more patience than you can spare to separate this wretched tangle4 ,the pipes in the wash-basin and bath-room are slimy and foul1 indicative of neglect4 ,they should be well washed every morning1 and once a week a pail of boiling suds1 with a spoonful or two of soda or potash1 must be poured in1 to eat away all impurities1 and sweeten the pipes4 ,in passing1 let us say this care is more especially necessary in the kitchen sinks4 ,they require a stronger suds1 and more soda or lye1 and more attention1 to eat out all the grease that will accumulate in washing dishes4 ,the discoloration around the bell-pull1 door-knobs1 etc41 shows that a careless girl has not protected the wall or paint while cleaning them1 and the mistress has not kept her eyes open4 ,a bit of oil-cloth1 with a hole in the center1 to slip over the knobs or bell-pulls while rubbing1 would have saved this defacement of paint and paper4 ,and the finger-marks on the doors also tell a sad story of neglect4 ,they need to be washed off once a week--twice1 if little fingers are about--with a soft flannel1 wrung out of hot suds4 ,in the sitting-room1 the mantel over the grate has not been washed every morning when the fire is lighted in the grate4 ,it should be4 ,see6 the gas and smoke from coal or kindlings have turned the white marble quite yellow4 ,wash it in hot suds1 strong with ammonia1 to remove the spots1 and then use a clean brush and hot suds every morning1 and you will save much time1 and be well rewarded with an unspotted mantel4 ,we can't pry about any longer1 but there is no knowing when we may be tempted again to meddle with our friends' housekeeping4 ,,xxxiii4 ,,buy ,,your ,,cage ,,before ,,you ,,catch ,,your ,,bird4 ,a ,,young lady writes that this old adage is often repeated to her 8in connection with grave warnings against early engagements and early marriages10 and asks for our opinion and advice4 ,this old proverb sounds very wise1 and if taken literally may1 for aught we know1 be correct doctrine2 but when used as a warning1 in the connection which our friend suggests1 we don't more than half believe in it4 ,we are no advocate for very long engagements or unreasonably early marriages2 but we do believe that the happiest marriages are of those between whom the love was early plighted1 and that close observation will prove that such are the most likely to stand the test of time1 and pass through the many rough and hazardous paths of married life with the most cheerful fortitude4 ,those who have delayed marriage till their habits have become too firmly established to yield kindly to another's wishes or peculiarities have not1 we think1 so sure a prospect of a pleasant and harmonious life4 ,we would sooner trust an early union to carry the wedded pair down to a peaceful old age1 not only without losing the love that first united them1 but with the firm hope that it would grow brighter and brighter until that perfect day when both1 having passed over the river1 shall stand with clearer vision and purified affection before the throne of ,god4 ,when school-days are over and the young man enters upon his chosen occupation1 and the maiden leaves her school-room to return to her mother's care1 then we believe that a betrothal formed with pure love for the basis is a great safeguard4 ,it protects the lover from many temptations by which young men away from home are beset1 especially in the city4 ,they have little society save such transient companions as may cross their path1 and who will1 perhaps1 seek to entice them to find pleasure in low and unrefined1 if not in really impure and sinful courses4 ,in the evening1 after the day's work is ended1 time hangs heavy on their hands1 they crave something1 they know not what1 and are easily entrapped4 ,now1 while a true love will teach a man to turn from such pleasures in disgust1 it will also save the maiden any desire to indulge in the flirtations and coquetries with which gay and fashionable society tempts young and unguarded girls to degrade themselves4 ,an engagement does not always prevent this1 we are sorry to say1 but pure love will prove an unfailing protection4 ,neither do we believe an engagement should be protracted after the lover has entered upon his business or profession1 until he has accumulated sufficient wealth to keep his bird in a golden cage4 ,begin real life together4 ,that is the true way1 all the sweeter and happier if you begin small4 ,the less style and display there is1 the more time each will have to study the home character of the one they have accepted as a companion for life1 and the better opportunity to learn easily how to bear and forbear1 to tone down such peculiarities as are not conducive to mutual confidence and harmony4 ,in all characters there will be such peculiarities1--it is quite right there should be1--but by carrying the same gentleness and courtesy into domestic life which was so easily and naturally given in the days of courtship1 yielding a little1 giving up one to the other1 the early wedded become assimilated1 and find in their union an ever-increasing joy1 which a later marriage1 when the habits become fixed and unyielding1 seldom realizes4 8,but to begin life in a small way1 with limited means1 subjects one to much drudgery and many deprivations2 besides1 we lose caste4 ,those who knew us in our father's house1 surrounded with comfort and luxury1 would scarcely deign to notice us if found in circumstances so at variance with our parents' mode of life40 ,such friends are scarcely worth the securing4 ,you have outgrown babyhood and childhood1 and1 having entered upon man's and woman's estate1 surely do not expect to be always cradled in your parents' arms2 but if you are of any worth you should cheerfully accept life as you find it4 8,its rough ascents or flowing slopes10 if trod together and in love1 will insure genuine happiness1 and we often think one stores up quite as much real pleasure while passing through the rough places as when walking among the flowers4 ,we know that the retrospection is often a source of unfailing enjoyment4 ,many1 we are aware1 find great delight in selecting the house that is to be their home1 and furnishing it as elaborately and tastefully as their means will permit1 perhaps even beyond a safe limit1 and then surprising the bride by ushering her into this unexpected establishment4 ,the surprise is doubtless effected1 but although the annoyance may be concealed1 in nine cases out of ten we venture to say it is keenly felt4 ,when possible1 both should act together in selecting the house1 or it may be 8rooms10 where is to be their home1 and the taste and judgment of both be consulted in selecting the furniture which they expect to have before their eyes daily4 ,in examining and counseling together frequently1 they modify each other's tastes1 and in the end are far better satisfied than if either had done the work alone4 ,the money for furnishing a house is often provided as a part of the bride's outfit1 and of course1 if she chooses so to consider the matter1 it is her right to select the furniture1 without consulting another's taste or wishes4 ,but the older we grow the more we are satisfied that my rights should be erased from the matrimonial dictionary1 and our rights substituted4 ,,xxxiv4 ,,care ,,in ,,selecting ,a ,,house4 ,,choosing a house or tenement is one of the cares that often devolves upon the wife1 and demands great skill1 good judgment1 and sound common-sense1 because there are so many things to be taken into consideration4 ,we have been favored with a book published in ,london entitled 8,the ,best of ,everything40 ,we have not yet so thoroughly examined its contents as to be able to judge if it warrants that title1 but have been much pleased with some 8,hints on choosing1 buying1 or building a ,house10 and think our readers will be better pleased with some extracts from that chapter than with anything we could furnish3-- 8,select a cheerful1 healthy locality1 and be sure the rent1 including taxes1 etc41 does not exceed one sixth of your income4 ,do not choose a neighborhood merely because it is fashionable1 and carefully avoid occupying a dwelling in a neighborhood of doubtful reputation4 8,be sure that the house is dry1 with convenient sewerage and plenty of water4 ,a southern or western aspect is to be preferred4 ,should the house be infested with vermin1 avoid it4 ,see that windows and doors are well secured1 that there are proper means of ventilation1 and that the chimneys do not smoke4 8,let all needful repairs be made by the landlord before the completion of your agreement1 otherwise you will probably be required to execute them at your own expense4 ,do not deal with a landlord commonly reputed to be disobliging1 greedy1 or litigious4 ,in every case have a lease properly drawn out and stamped4 8,avoid the neighborhood of a sluggish stream1 a mill-dam1 or fresh-water lake4 ,the penalties are rheumatism1 ague1 impaired eyesight1 loss of appetite1 asthma1 and many other ailments4 ,choose a house away from the vicinity of tan-yards and tallow1 soap1 and chemical works1 old and crowded burying-grounds1 or slaughter-houses4 ,a low situation is perilous1 especially during the prevalence of epidemics4 8,never lease a house in a narrow street if you can help it1 unless the back premises are open and extensive4 ,houses built with sea-sand will in the winter months discharge moisture and be unhealthy4 ,a house with two entrances is more healthy than with only one4 ,before closing your bargain1 try to learn something of the house from a former occupant4 8,if you wish to purchase instead of leasing1 do not trust to appearances or rely on your own judgment2 but when you have found a house likely to suit your family and your purse1 employ a surveyor to inspect every portion of it4 ,he will examine the foundations1 the state of the sewerage1 and the character of the materials which form the walls1 the joints1 flooring1 and other wood-work4 ,he will be able to detect if soft bricks have been used1 by finding traces of dampness at the bottom of the walls4 ,let a lawyer examine all papers necessary to secure a full possession4 8,beware of rashly purchasing fixtures1 such as window-blinds or curtains1 hall carpets1 or kitchen furniture2 new articles may be found in the end more economical4 8,make an effort to pay the whole of the purchase-money4 ,a bond on your house may endanger your credit and affect your comfort4 8,if instead of buying a house1 you wish to build1 select your locality2 but before completing the arrangements1 ascertain the precise nature of the soil4 ,in a gravelly soil you will readily secure good foundations2 but if you find clay1 or moist earth1 be cautious4 ,you may1 indeed1 procure an artificial foundation by laying a bed of concrete2 but this will be attended with considerable expense4 ,consult an architect2 he will make a plan for your approval1 and prepare working plans1 and a specification4 ,if the house is to be built of brick1 be careful to examine the quality of the bricks1 and also of the mortar4 ,personally inspect the plumber's work1 which1 if inferior1 will expose you to endless expense afterwards4 8,do not allow zinc to be used either as gutters or water-pipes2 it wastes under exposure4 8,when a new house passes out of the hands of the carpenters1 the painters and paper-hangers take their place4 ,in selecting your paper-hangings1 keep in view these considerations4 ,if the ceiling is low1 oak paper1 or any dark paper1 will make it apparently lower still2 or if a room be defectively lighted1 a dark shade aggravates the evil4 ,papers of large designs are unsuited for a small room1 making it look smaller2 and1 generally1 papers with a variety of colors and showy patterns are inconsistent with elegance4 ,striped papers are better adapted for rooms with low ceilings4 ,when you have pictures to hang on the walls1 floral devices in the paper are particularly unsuitable4 ,paper of a uniform color1 such as light or dark green1 is admirably adapted for pictures4 ,the paint of doors and windows should harmonize with the paper-hangings40 ,,xxxv4 ,,visiting ,,for ,,one',s ,,own ,,convenience4 ,,there are very few housekeepers in cities or large towns who will not1 at the first glance1 understand precisely what this means2 and1 however many may have been tempted to indulge in this style of visiting1 and perhaps often yielded to the temptation1 there will be none found1 we venture to say1 who will not heartily protest against it1 when practised upon themselves4 ,we have before us a letter from a lady on this subject1 and think we cannot do better than to transcribe part of it for the benefit of our young friends1 as it presents the subject in a clear and very forcible manner3-- 8,do not1 by any means1 imagine that ,i would say a word against friendly visits1 for mutual enjoyment and the cultivation of true friendship4 ,i gladly welcome to my house all who come to see me1 and delight to do them honor in every way hospitality can suggest4 ,my friends are sure of a cordial welcome at all times1 and ,i never make a visit ,i do not wish returned4 ,so much by way of parenthesis4 8,now for a statement of grievances4 ,it is my misfortune 7or fortune7 to have been brought up in a rural town1 about thirty miles from the city where ,i have resided since my marriage1 five years ago4 ,i am a young housekeeper1 not yet of sufficient experience to take matters as easily as older and more experienced matrons can1 and therefore am more easily disturbed by untoward events4 8,the people living in my native town and thereabouts1 who are in the least acquainted with me or my husband1 find it vastly convenient1 when they come to the city1 once or twice a year1 or oftener1 to shop1 do errands of various kinds1 or attend conventions1--of which we have legions1--to come directly to my house1 with all the freedom of brothers and sisters1 and stay till their mission to the city1 whatever it may be1 is accomplished1 with no thought or inquiry of how it may conflict with my plans and convenience1 or whether my health is sufficient to enable me to bear the addition to my work4 ,and still worse1 they never give any notice of their coming2 but arrive1 perhaps1 in the noon train1 just as ,i am dishing up dinner for my small family1 with their strong country appetites1 whetted by their morning ride1 and expect a good dinner and a hearty welcome4 ,if it were only one or two who take such liberties1 ,i would not mind it2 but as one after another makes my house their hotel1 it becomes a weariness to the flesh4 ,nor is this all4 ,the hardest and most annoying of all is to have a woman come bringing a young child1 and remain till she has made her purchases for a large family4 ,this of course takes two or more days4 ,the child is left in my care1 while the mother is only in the house at meal-times4 ,the child is home-sick1 lonely1 and fretful1 and completely wears me out1 mentally and bodily2 and ,i have no means of redress4 ,when the mother leaves1 she says1 #8,now come and make me a visit1' well knowing that ,i never will4 8,i might speak of the annoyance of rising two hours earlier than usual to get breakfast in season for an early morning train2 but ,i forbear1 hoping you will help those who suffer from this cruel and heartless practice40 ,this victim of a selfish and heartless custom has so well portrayed the annoyances that spring naturally from it1 that few words of ours are needed4 ,but1 in justice to the writer1 we must assure our readers that this is no fancy sketch2 the half of what the landladies of these gratuitous hotels are called upon--no1 compelled--to endure has not been told4 ,happy1 if when sick1 without help1 or unable to afford to keep any1 they do not find it necessary to furnish two or three extra meals1 at different parts of the day1 after the family have been fed1 the table and dishes all cleansed1 and the weary provider has just sat down to that large basket of long-delayed mending4 ,long delayed6 ,and why8 ,because the time and strength which might have been given to that work have been frittered away for those who have no legitimate claim upon either1 and who1 perhaps1 taking notes of everything which their presence compels the lady of the house to neglect1 go away and requite her hospitality by criticising her housekeeping and remarking upon her inefficiency6 ,or it may be1 these long-suffering ladies are rung up at midnight to receive unscrupulous and untimely guests2 or1 instead of one child to look after1 they are expected to act as nurse to three or four4 ,we have tried and known it all1 and confess we don't like it4 ,aside from the fatigue and inconvenience1 the pecuniary tax is often much heavier than the poor victim can afford to pay4 ,we think the meanest kind of pilfering is that practised by self-constituted guests4 ,we would ride1 in the darkest night1 over the roughest corduroy roads ever seen at the ,west in her earliest days1 until we found a log-tavern1 on the edge of a 8clearing10 with no private room1 no eatable food1 and a bed already fully inhabited1 before we would thus trespass on any one upon whom we had not strong claims of hearty love or relationship1 and especially without warning4 ,and one who has ever tried this alternative1 will acknowledge that we could not well express our abhorrence of the practice of 8visiting for one's own convenience0 more forcibly4 ,look at it on the score of the host's convenience4 ,even with an abundant income1 an ample supply of well-trained servants1 every housekeeper knows that one is liable to have on the table what may be sufficient for 8the family10--the last of the bread1 and only enough meat4 ,the new bread may be almost ready for the oven1 but not for the table4 ,the butcher may have been delayed1 or forgotten your order1 and you have no more supplies on hand4 ,who does not know the anxiety and annoyance of 8improvising0 a dinner for unexpected guests1 when the larder is not well filled8 7,by the way1 dear young housekeeper1 keep watch that you are not often caught with short 8rations407 ,then1 you often have engagements that demand your attention immediately after you have finished your dinner1 and failing to meet such engagements may cause you much trouble1 and subject you to very great annoyance4 ,and for whom must you allow all these arrangements1 connected with your own or your family's interests1 to be deranged8 ,for almost a stranger1--a mere passing acquaintance1 in nowise congenial1 who finds your house more pleasant and convenient1 and certainly more economical1 than a public hotel4 ,there are mischievous1 roguish boys in most families1 who have a very emphatic nomenclature of their own by which they would designate such liberties2 but as we very gravely rebuke all 8slang0 phrases in our own family1 we dare not venture to use their terms1 however appropriate1 and can simply say1 that it is the coolest and most unpardonable kind of unwarrantable familiarity4 ,there is another trouble connected with convenient and economical visiting1 which our friend has not noticed4 ,we trust she has never experienced it4 ,we have1 many times2 and in former years1 with young children to care for1 it was the hardest to bear of all the vexations caused by these unwelcome guests4 ,we refer to the disturbance and dissatisfaction which such unexpected increase of labor causes among our servants4 ,if these visits are not like those of the angels1 8few and far between10 7and such hotels1 once found1 are not often left quiet17 your 8help0 will be very likely to appear before you1 carpet-bag in hand1 saying1 8,please1 mem1 ,i must leave you2 ,i did not hire out to a boarding-house40 ,ah1 what blessed independence6 ,they can give notice to leave1 but you cannot4 ,you cannot quit your post1 but must stay by1 and silently endure4 ,so custom ordains4 ,but if custom enacts unjust laws1 lays upon weary shoulders heavy burdens most grievous to be borne1 is not a revolt justifiable8 ,we think it is1 and1 in mercy to patient workers1 the sooner it begins and the more unflinchingly it is sustained the better4 ,when those who have no claim upon your time or your affections take such liberties1 besieging you in your home1 we think it not at all reprehensible or discourteous to say1 frankly1 with unmistakable plainness1 that it is inconvenient or quite impossible for you to accommodate or entertain them4 ,be as kind and gentle as you can1 but be firm4 ,they have no claim upon you2 let it be well understood that you recognize none1 and mean to act accordingly4 ,if you accept the intrusion1 without protest1 you will but rivet your bonds2 and while you find them growing stronger and more galling every year1 you will also find that your power to resist and break the chains becomes weaker4 ,your submission to such imposition and oppression will be well noised abroad1 and you will find yourself at the mercy of many a chance customer4 ,to such as come to you in love and for love's sake1 let your doors swing wide open4 ,intercourse between friends and relatives is another and very different thing4 ,it is giving and receiving1 and the pleasure makes the labor light4 ,but to all who use your house for their own selfish convenience1 lock the door and drop the key in your pocket4 ,,xxxvi4 ,,will ,,they ,,board1 ,,or ,,keep ,,house8 ,,we think it is considered allowable to criticise and gossip about household matters generally1 so that we don't intrench on anybody in particular4 ,but to avoid meddling was a doctrine so thoroughly inculcated in our youth1 that in our talk with young housekeepers we have found ourselves shrinking from touching upon many little mistakes that need rectifying1 or topics that will bear discussion1 forgetting that we are really not prying into private family matters4 ,yet1 thanks to many letters of inquiry from unknown friends1 which give us license and courage to take up prevailing modes or ideas and suggest what we think a better way1 we shall go on1 and perhaps be considered a meddler after all6 ,when young people marry1 the first question asked is1 8,will they board1 or keep house80 ,and the reasons for or against keeping house show a very great variety of opinions4 ,we hear this question so often1 and see1 with pain1 how poorly prepared1 through the reprehensible indulgence of their mothers1 many of the young ladies of the present day are for the performance or superintendence of home cares and duties1 that1 having waited for some explicit inquiries on the subject1 we now propose to embody1 in an imaginary letter1 some of the anxieties and distress which this same indulgence stores up for the tenderly reared daughters4 ,we will suppose that one of these young ladies writes us as follows3-- 8,i know that you generally advise young people to go to housekeeping1 instead of boarding4 ,that may be the best way for most1 and of late ,i am inclined to think it is2 but ,i am peculiarly situated4 ,i wonder if you can understand how very hard it must be1 how almost impossible1 for a young lady who has lived twenty years without any cares1 who has always seen an abundance of everything1--never knowing or thinking that economy was or could be necessary1--to undertake the care of a house1 under circumstances which will make it desirable that the work1 if not done by her own hands1 should be wholly under her constant supervision4 ,what sort of a housekeeper would you expect her to make8 ,i have just learned that my parents are not able1 now1 to start me in life as elegantly as ,i have always been brought up to expect4 ,in a few weeks ,i shall be united to one1 not rich1 but ,i think well worthy of any sacrifice or hardship4 ,he earnestly desires me to consent to begin housekeeping as soon as we are married4 ,i don't want to1 because ,i am sure boarding will be wiser and safer than my unskillful housekeeping4 ,but my friend says1 if ,i will consent1 he will be patient with my short-comings and mistakes1 and will work enough harder to make up for all ,i waste while learning4 ,poor fellow6 he little dreams what an ignoramus he is about to risk his comfort and perhaps happiness with4 ,why1 ,i know absolutely nothing of what ,i am just beginning to feel is of the greatest importance1 if we would secure a happy union4 ,to be sure1 ,i can sing and dance well1 so partial friends say4 ,i paint with skill and accuracy sufficient at least to amuse myself and while away such time as would otherwise drag heavily during a rainy day1 and am quite skillful with my needle when ,i use it for fancy work2 but when it comes to useful1 necessary work1 ,i am as helpless and useless as a child4 ,ah1 if my dear parents had lavished half the money to teach me household mysteries that was expended to make me thoroughly accomplished1 in the fashionable sense of that term1 how happy ,i should now be and how bright the future would appear6 ,i have good health1 and1 if ,i only knew how to do anything1 would shrink from no hardship2 but ,i honestly know nothing useful4 ,and this foolish lover of mine talks about being patient with my mistakes until ,i learn to keep house6 ,alas1 it will take years to teach me so that ,i can see my way through this fog and tangle of ignorance4 ,i shall be an old woman1 bent and gray1 before ,i understand the first principles of household economy4 ,will he bear with me through all the vexatious blunders ,i shall make while learning1 and be patient if1 after years of trial1 he finds ,i am but an awkward and unskillful worker still80 ,yes1 if this young man is worthy of your love1 he will value the efforts you make1 and sympathize with you when you find the results unsatisfactory4 ,if he would have your praiseworthy struggles to make the home attractive successful1 he must not look back to the 8leeks and onions of ,egypt10 but accept the journey through the wilderness with cheerfulness1 and be lovingly grateful if the 8manna0 falls at first but seldom4 ,many a young1 inexperienced wife has had all her efforts paralyzed1 because her husband was so often murmuring about his mother's bread and pies and gingerbread4 ,that is cruel and unmanly4 ,now1 in the first place1 let us say to every young couple1 ,go to housekeeping by all means4 ,however awkward or unskillful you may be1 or however small and simple must be your habitation1 do not let the first years of married life be passed in a boarding-house4 ,it is no place to learn each other's character1 to become accustomed to the peculiarities that belong to every one2 it is no place to accept as home4 ,if you are not able to employ servants while you two1 who have just been made one1 are the only occupants of your new home1 happy are ye4 ,in this early stage of married life1 to venture on boarding1 or risk the tyranny of servants1 is to deprive yourselves of the sweetest experiences of a true home4 ,no matter how heavy or how light your purse may be1 if you are wise1 commence small4 ,if young people assume the cares of a large mansion1 and with it1 of necessity1 the supervision of a number of servants1 they will soon become disheartened1 and vote housekeeping wretched work4 ,but in a small house1 before 8olive plants0 cluster around to tell you that 8,the cottage is too small1 ,and the table wanteth space10 you become accustomed to the care1 and so well versed in all the minutest details of home labor1 that you will scarcely feel the additional tax on your energies1 either of the olive branches or a larger house1 and the additional care of servants1 which will1 of necessity1 come with a more imposing residence4 ,then1 as to the shrinking from venturing into the new and untried household domains1 which young ladies so naturally feel who know absolutely nothing but the 8accomplishments0 taught in schools1 we would say1 for your encouragement1 that the road to such knowledge as will enable you to form some correct idea of the work which lies before you is not so long or so difficult as your fears have led you to imagine4 ,with a willing heart1 with hands made quick and skillful by love1 the way will soon become easy and pleasant4 ,if possible1 employ much of the few last weeks before your marriage in making yourself familiar with the rudiments of household affairs4 ,read all you can about it1--how your house should be arranged1 what will be necessary in each department4 ,learn all you can about marketing1--what articles are most desirable1 and during what seasons2 seek how to judge of the quality of the food you buy1 and the honest price for it4 ,these are homely details1 but the knowledge will be all needed1 indeed it is indispensable to perfect you in good management2 but you will secure the most effective knowledge1 and the greatest confidence in your own capacity1 by going about the house1 and1 little by little1 doing with your own hands the work belonging to each department1 under your mother's supervision1 or that of a well-trained housekeeper4 ,at first1 as it is all new work to you1 it will not be easy or pleasant2 but repeat the trial1 and with each attempt you will find that you are acquiring skill and courage4 ,let there be no part of household labor that you do not perform a few times yourself1 until you are well assured that you have sufficiently mastered it to do it again1 or to detect any mistake or blunder in a servant4 ,if you must keep servants1 they will give you little comfort unless they see from the first--and they are usually very quick to discern between an intelligent or ignorant mistress--that you mean to overlook your work daily1 and are abundantly able to discover any deviation from the right track4 ,but above all things1 unless for a year or two after marriage you can have the privilege of discarding servants entirely1 endeavor1 before marriage1 to feel so much at ease in the kitchen1 and so far mistress of cooking1 that you will be able easily to detect any failure1 and know the reason for it4 ,if bread is brought to the table that is not satisfactory1 it is wise to be able to say to your cook1 with confidence1 8,your bread should have risen longer before being put into the oven4 ,it is not exactly heavy2 but it feels solid1 and bites tough40 ,or1 8,your bread is full of holes4 ,you have not kneaded it sufficiently40 ,or1 8,cook1 we must return that barrel of flour4 ,it is not good4 ,see how it #8runs' as you are kneading it4 ,we shall have no real good bread from such flour40 8,the pastry was not nice to-day4 ,you have handled it too much1 and it cuts as tough as leather4 ,please be more careful about it40 ,thus1 by spending an hour a day in your mother's kitchen1 taking an active part in the work to be done there1 and going through every department in the same thorough manner1 even one month will advance you so that you can see the 8silver lining0 to all these clouds1 and will give you sufficient confidence in your own knowledge and power1 to banish all the mystery and dread4 ,then1 when you walk with well-assured steps1 knowing that you have conquered so far1 and can1 of course1 conquer all1 by patient endurance in well-doing1 you will begin to enjoy every step of progress you make4 ,no matter if you are and will be possessed of fabulous wealth1 this knowledge should be secured by every young lady4 ,but should you begin with large or small means1 in either case your prospects of comfort and happiness are very insecure1 if you enter the married state unwilling to acquire that which every woman should know1--the art of housekeeping4 ,in after life1 when home cares may be less pressing1 become lawyer1 judge1 or ,president1 if you can2 but surely young women can find noble work1 sufficient for all their talents and energies1 in laying the foundation of and securely establishing a well-ordered and happy home4 ,,xxxvii4 ,,choice ,,of ,,colors ,,in ,,dress4 ,,blondes4 ,,in the selection of articles for dress1 one should be guided1 not only by the quality of the fabric and durability of color1 but also by observing if the color will harmonize with the complexion of the wearer4 ,nothing marks refinement and culture1 or the want of it1 more than the combination of colors in one's attire4 ,it is folly to spend time and thought upon the adorning of the body1 to the exclusion of other and more important matters2 but it is always wise to do well whatever is to be done1 and to develop and perfect such gifts as ,god has bestowed1 either of body or mind1 so as to make them as attractive and valuable as possible4 ,we hold it to be a duty to give such time and thought to dress as will secure the largest amount of pleasure and gratification to one's family and friends4 ,to labor to secure a prominent position1 to become a leader of fashion1 is another and very different thing4 ,when seeking to impart pleasure to friends1 we are influenced by love2 but when striving to be among the most fashionable1 we cater to a selfish vanity or a poor and low ambition4 ,works on the combinations of color in dress divide complexions into the 8fair and ruddy blondes10 and the 8pale and florid brunettes40 ,in the fair blonde we find a delicate white skin2 light hair1 in all the shades from a golden hue to yellow or orange-brown2 light blue or gray eyes2 a slight tinge of rose on the cheek1 and a richer tint on the lips4 ,in all such complexions the rose-color is not decided enough1 and the hair would be improved by a deeper hue2 and these changes can be made1 in a good degree1 by a suitable mingling of color in the dress4 ,one of the most favorable colors for the fair blonde is a delicate green1 as it imparts to the flesh-white of the skin a tint of red1 which1 mingling with the natural hue1 forms an agreeable rose-tint1--a good contrast both to the face and hair1 especially if the hair is golden1 inclining to orange4 ,the best colors to mingle with the green1 as trimmings1 are red1 orange1 and gold4 ,green and gold form a rich harmony1 peculiarly becoming to the fair blonde4 ,scarlet1 blended with green1 harmonizes better than red2 but if red1 inclining to crimson1 is used1 then orange and gold must also be combined with it4 ,there are some shades of green that are not becoming1 unless blended with and enlivened by other harmonious colors4 ,a green bonnet1 with rose-color and white1 with a white feather1 will always be becoming for this complexion4 ,be careful that too much white is not used1 else it will have a cold effect1 and therefore will not aid the fair complexion so much4 ,orange or gold may be substituted for the pink or rose2 also red1 in a small bonnet1 but neither should be placed close to the face4 ,orange1 in a green bonnet1 in small quantities1 is becoming1 if the wearer's eyes are blue4 ,a few autumnal shades of red1 orange1 or yellow-green are also in harmony with the fair complexion2 but dark green is not at all desirable4 ,blue is very suitable1 giving an orange tint1 which harmonizes finely with the delicate white and flesh hues of the complexion4 ,there is always a natural trace of orange color on the skin1 and this color1 by intensifying this natural tint1 is very pleasing2 but the blue must be light1 and not too positive4 ,blue being the perfect contrast of orange1 it agrees finely with golden or orange-brown hair4 ,this is the reason that light blue head-dresses are so very becoming on light hair4 ,to give a good effect to blue by gas-light1 a little white or very pale blue is necessary to be in contrast or very near the face4 ,if there are green leaves with the blue flowers of a head-dress1 they should be placed as near the face as possible4 ,white1 black1 a very little yellow1 orange1 straw1 or stone color1 may either of them be used in the trimmings of a light blue bonnet with good effects2 but not if there are pink or purple flowers on it1 as these colors mingled with blue are unsuitable4 ,the colors to be used carefully or avoided altogether1 with fair complexions1 are yellow1 orange1 red1 and purple4 ,the light shades of lilac may be sometimes used2 but it is very trying1 and must always1 if used1 be separated from the flesh by an edging of tulle or some similar trimming1 or be associated with its harmonizing colors1 cherry1 scarlet1 light crimson1 or gold color1 and then they will in part overcome the bad effects2 but green and lilac should never be coupled1 as it will form a positive discord4 ,a very little light purple is agreeable for a head-dress on light hair1 but must be placed near the skin4 ,neutral colors1 if not too dark1 accord well with fair blondes2 gray1 fawn1 drab1 and some few shades of brown are the best4 ,black is good for the fair blonde who has some healthy color1 because it increases the rose in the complexion2 but it is bad for pale skins1 as it bleaches them by the painful contrast4 ,no delicate color can be blended with black without seeming of a lighter tone4 ,unless used for mourning1 black must be mingled with either blue1 cherry1 mulberry1 drab1 or lilac1 to remove the somber effects2 but cherry and lilac must be used sparingly4 ,red must not be used at all with black for fair blondes1 as it gives a rusty tinge4 ,white is suitable with black1 if some other color is added2 otherwise it is too cold4 ,a black bonnet looks well with a fair complexion1 but a little white and rose-color should be added1 keeping the rose away from the skin4 ,white is pleasant for all complexions1 but more so with the fair blonde who has some color than for any other4 ,bright colors with white bonnet may be added1 but must be kept low1 and well grouped4 ,white increases the paleness of a pale skin1 but this effect may be neutralized by a blue or green wreath brought well on the face4 ,the ruddy blonde has a full-toned complexion1 inclining to positive rose-red or carnation2 dark blue or brown eyes1 blonde and brown hair4 ,all the colors suitable for the fair are generally suitable for the ruddy blonde1 but the tones and in some cases the hues must be changed4 ,as a rule this type may use more freedom in the selection of colors than the fair2 her complexion1 not being so delicate1 is less sensitive4 ,the hair being the medium between gold and black1 and the complexion higher toned and more positive1 rich and moderately dark colors may be used4 ,green is very becoming1 but it must be of the darker shades1 and not the delicate green that is so becoming for the fair blonde4 ,if the complexion is light and can use more red1 without being overcharged1 rich1 full-toned green1 such as grass or moss green1 may be used1 as1 although sufficiently bright to yield color to the skin1 it is not so powerful a contrast as to bleach it4 ,in proportion as the complexion increases in color a deeper green may be selected1 passing from the positive to the neutral hues1 as sage1 tea1 or olive green4 ,these deep1 neutral greens do not cast much red1 while they both harmonize with and reduce the natural hue4 ,a simple rule for the ruddy blonde is1 the paler her complexion the brighter must be the green she wears1 the rosier the cheek the deeper and more neutral must be the green4 ,for the high-toned blonde the green may be neutralized by mingling rose1 scarlet1 orange1 or white flowers4 ,if on the inside of a bonnet1 the colored flowers must be surrounded with some gray or semi-transparent material to keep from contrast with the skin4 ,on the outside dead-green or autumnal leaves1 with a few flowers of orange or scarlet1 are selected4 ,rose-colored flowers harmonize better with bright yellow-green than with dead-green leaves4 ,blue also is suitable1 but it follows the same rules as green3 it must be deeper and richer for the ruddy blonde than for the fair4 ,the best colors to associate with the rich blues are orange1 salmon1 and chocolate2 white and black also harmonize with blue4 ,bonnets and head-dresses1 and wreaths of blue1 need the same colors blended as for the fair blonde1 only of a deeper tint1 and all colors pointed out as injurious by the one type must be avoided by the other4 ,the most difficult color to introduce in any dress is violet2 its effect on all complexions being so unsatisfactory4 ,all skins appear yellow when in contrast with it1 and look sickly and disagreeable4 ,a large proportion of yellow is needed to reduce and neutralize the effects of violet4 ,it becomes positively lost in artificial light1 and should never be used or introduced into an evening dress4 ,neutral colors are mostly suitable for the ruddy blonde2 when light they increase the color1 when dark they reduce it by contrast4 ,russet1 gray1 slate1 maroon1 and all shades of brown are the most pleasing of the dark neutrals1 and gray1 drab1 fawn1 and stone color1 the most desirable of the light neutrals4 ,,xxxviii4 ,,harmonizing ,,colors ,,in ,,dress4 ,,brunettes4 ,,in the last chapter we noticed the colors most appropriate and harmonious for the fair and the ruddy blonde4 ,we shall now note a few peculiarities of the pale and the florid brunette4 ,in the pale brunette1 the eyes and hair are usually a deep brown or brown-black1 and the skin pale1 often with some sallow shade4 ,with this peculiar complexion1 light or very dark colors are the most becoming1 because the light colors harmonize with the tint of the skin1 and the dark colors with the hue of the hair and eyes4 ,thus we follow ,nature's coloring1 and sustain her effective contrasts4 ,when the colors of the dress are a medium between the skin and hair and eyes1 they 8reduce the expression1 and injure or destroy the greatest charm40 ,black being similar to the color of eyes and hair1 and a perfect contrast to the complexion1 increases the purity of the natural tints1 and is very suitable for the pale brunette4 ,all the shades of dark brown being similar to the hair and eyes1 are also appropriate4 ,claret1 dark russet1 and crimson are not unsuitable1 but less desirable and becoming than black or brown4 ,positive blue1 green1 or purple must not be used2 but dark blue1 green1 or violet may be accepted1 provided the complexion has no shade of yellow or sallowness4 ,if there is1 these colors must all be avoided4 ,white1 being analogous to the hue of the skin1 is very desirable1 enhancing the richness of the eyes and hair1 and1 as it receives a yellow tint from artificial light1 is particularly desirable for an evening dress for the pale brunette4 ,yellow and white united are also becoming in the evening for this class of complexion1 but become dull by daylight1 and very undesirable4 ,gold or maize color contrasts pleasantly with black or dark brown eyes and hair1 and neutralizes any disagreeable sallowness that there may be in the skin4 ,the florid brunette often inclines to the olive complexion1 and1 in many cases1 to the copper-colored1 or subdued yellow1 or orange-brown1 with more positive red on lip and cheek than in the blonde types4 ,the eyes are black1 the hair jet or blue-black4 ,the tones yellow1 orange1 and red predominate in the florid brunette1 and harmonize together by analogy or similarity2 but they also harmonize with the black hair and eyes1 by contrast2 therefore great care and good judgment should be exercised1 lest this agreeable group of harmonizing tints should be weakened or destroyed by the use of objectionable colors4 ,on the other hand1 it is desirable to seek to neutralize any unpleasant tone in the complexion1 caused by too much yellow1 which will otherwise give a sallow and unhealthy tinge to the skin4 ,yellow1 maize1 or gold color will effect this2 because1 while they contrast favorably with the color of the hair and eyes1 intensifying their richness by the purple tint which this combination forms1 they also harmonize1 by analogy1 with the tints of the complexion1 and at the same time sufficiently neutralize any excess of yellow that these tints may exhibit4 ,when the skin shows more orange than yellow1 maize or yellow in the dress will enrich the complexion by the increase of red which these colors will develop4 ,a yellow bonnet is very becoming to the florid brunette2 but as it is worn near and surrounds the face1 much of its effects must be neutralized by introducing violet1 purple1 or deep blue as trimmings2 they must not come in contact with the face1 however1 and should be used very sparingly4 ,orange is too brilliant and gaudy to be used in dress1 except in very small quantities1 and the same rule holds good of red1 scarlet1 bright crimson1 magenta1 and all brilliant colors of the like class2 they1 with orange1 are suited to some complexions where it is advantageous to neutralize1 but they are too bright for general costume4 ,a scarlet head-dress is becoming with dark hair1 intensifying it by contrast1 and by the purple shade which it adds when worn near black4 ,dark red1 also1 is suitable for complexions that have too much red on the cheeks or lips1 neutralizing the color of the skin1 and reducing it by contrast4 ,violet is not agreeable1 unless its bad effects are controlled or counteracted by the addition of yellow2 but the dark shades of violet are less objectionable than the positive color4 ,a violet bonnet may be used with this type of complexion1 if trimmed with pale yellow1--primroses1 for instance2 the flowers being a good contrast to the violet bonnet1 and harmonizing well with the skin4 ,a black bonnet is not as becoming for the brunette as for the blonde2 but by using white1 red1 orange1 or yellow trimmings1 it is quite pleasing4 ,it enhances the red by reducing the lighter tints of the skin1 but it has no power to neutralize any objectionable tint that may exist4 ,white is more favorable than black1 and accords well with this complexion4 ,a white bonnet is suitable1 if trimmed with red1 orange1 or yellow2 but the yellow should be mingled with white only for evening wear4 ,in grouping color with color1 nothing is more common than to see discordant tints placed together1--purple and green1 for instance2 and however rich the material or beautiful the wearer1 such incongruity is exceedingly distasteful4 ,in arranging colors1 it should be borne in mind that there are two kinds of harmony1--the harmony of contrast and the harmony of analogy4 ,when two dissimilar colors are blended agreeably1 such as blue and orange1 or lilac and cherry1 they form a harmony of contrast4 ,two distant tones of one color1 such as very light and very dark blue1 associated1 harmonize by contrast2 but in this latter instance1 the harmony is neither so striking nor so perfect4 ,when similar colors1 such as orange and scarlet1 crimson and crimson-brown1 are grouped together1 they form a harmony of analogy2 and if two or more shades of color1 closely approximating in intensity1 are associated1 they harmonize by analogy4 ,harmonies of contrast are more effective1 but not more important1 than those of analogy4 ,the former are brilliant and decisive1 the latter quiet and undemonstrative4 ,both hold equal positions in matters of dress1 and in arranging the colors of the costume be careful to choose the proper species of harmony4 ,there are two rules to be observed3 first1 associate with colors favorable to the complexion tints that will harmonize by analogy or similarity1 because contrasting colors would diminish and injure its favorable effect2 second1 if the color selected for the dress is injurious to the complexion1 then contrasting color must be associated with it1 to neutralize its objectionable influence4 ,there is much more to be said on the selection of colors for dress1 but we must not trespass longer4 ,we hope that1 by our having thus called attention to this subject1 our readers may find it sufficiently interesting to become familiar with the rules given1 and carry the lessons it may have taught into practical use4 ,we are very largely indebted to 8,a ,manual for ,ladies10 by ,w4 and ,g4 ,audsley1 for much of the information grouped in this and the preceding article4 ,,xxxix4 ,a ,,word ,,about ,,moths4 8,,moths in the winter6 ,pray don't speak of them6 ,some weeks later will be time enough to stir up our minds by way of remembrance4 ,the vexatious little torments6 they surely don't work in winter6 ,and yet ,i have noticed several little spots1 or holes1 that looked as if eaten by moths4 ,i am sure they were not there early in the fall3 ,i couldn't understand it1 but was so confident that moths did not do their mischief in winter1 that ,i have been trying to find some other cause for these marks40 ,ah6 there was where you were mistaken4 ,there are two kinds of moths1--one a large silver-colored fly2 its worm is shaped somewhat like those found in chestnuts4 ,the other was first noticed some eight or ten years since1 by the upholsterers4 ,it is smaller1 of a brown or dark drab color4 ,it is governed by no times or seasons1 but works steadily on1 summer and winter4 ,the heat of our city homes or furnace-heated country-houses may promote this uninterrupted activity4 ,the moth or fly1 it is said1 finds its way into a sofa or chair between the back or seat under the lining1 where1 among the springs1 it finds a safe and convenient hiding-place4 ,they will often secure a home in these secret places within a week of the time that furniture1 right from the cabinet-maker's1 has been brought into the house4 ,if they do1 they are so enormously prolific that in a month or two they can be numbered by thousands4 ,we cannot but think that when1 in a carefully kept house1 these moths are found in new furniture1 they must have been first introduced through poorly prepared hair or material with which the article was upholstered or the hair1 having been wet1 was used before it was carefully dried4 ,this theory may be only an imagination of our own but every year's experience confirms the idea1--upholsterers to the contrary notwithstanding4 ,it is said that these moths will not eat pure curled hair1 but only use it to fasten their cocoons upon1 as being secure from any disturbance1 through the elasticity of the hair4 ,they use the inside of furniture only for propagation1 and here at the same time may be found the fly1 the worms1 and the eggs4 ,from this concealment the worm escapes1 to feed on the plush or woolen materials1 or1 falling to the floor1 feeds on the carpet4 ,plush being made with cotton back generally1 they seldom eat through that1 though they do sometimes cut through the muslin backs of sofas1 etc4 ,little protection may be hoped for from the use of cayenne pepper1 ,scotch snuff1 camphor1 turpentine1 or all other remedies against the large moth4 ,continual watchfulness is the only safety4 ,at least once a week the furniture should be moved away from the walls into the middle of the room and well brushed and beaten with a 8furniture whip0 or braided ratans4 ,after brushing carefully all around the buttons with a furniture button-brush1 pull up the material which will lie in loose folds or pleats about the buttons1 and hold them up with one hand while you brush off all lint or dust that may have settled in these folds4 ,these are nice little hiding-places for the worm1 and must be looked after4 ,as fast as each piece of furniture has been faithfully brushed and whipped1 set it into the next room and keep the doors closed4 ,while cleaning1 turn each chair or sofa bottom-side upward and beat the backs and under part of the seats1 to dislodge any that may have found shelter inside4 ,when the furniture has received all needed attention1 and is removed from the room1 give the carpet a thorough cleansing by going over it with a 8carpet-sweeper40 ,nothing so effectually gathers up the worms or eggs1 and the carpet is less worn than when swept with a broom4 ,of course1 in the corners and around the edges1 where the 8carpet-sweeper0 cannot work1 you must use a small whisk-broom and dust-pan1 and this must be done before going over the main part of the carpet4 ,in using a 8sweeper0 be careful to empty it once or twice while going over a large room1 pulling out all the strings and hair that may1 when gathered up1 have twisted around the axle of the circular brush inside the box4 ,if not removed1 it will soon obstruct the motion1 and its operation be ineffectual4 ,in using a 8carpet-sweeper0 have everything out of the way of the machine1 that you may have a clear surface across the whole length of the room1 if possible2 hold the handle up nearly straight1 so as to bring all the brush underneath in contact with the carpet2 press down1 and with a firm hand run over the breadth from one end of the room to the other1 going by the seam or thread1 lengthwise4 ,when at the farther end lift up the box so that it will not touch the carpet1 and1 turning round1 proceed till the whole length of the carpet has been swept2 then begin widthwise and proceed in the same manner1 only be careful to run straight4 ,if the 8sweeper0 is turned round while resting on the floor1 the dirt is apt to drop out in rolls by the process of turning4 ,it requires a little experience and good judgment to use a 8carpet-sweeper0 judiciously2 but once understand it and you will not willingly be without one4 ,when this work is done1 empty all the dirt from the 8sweeper0 and comb the rolling-brush with a coarse or 8fringe-comb40 ,but to return to the moths4 ,if they get inside your furniture1 they may be destroyed by taking off the muslin under the seats1 the outside ends1 and the backs1 where they most naturally seek privacy4 ,if this must be done1 take each piece out to the yard or on a back veranda1 after you have removed the lining2 spread down an old sheet and set the furniture on it1 and beat with a stick to dislodge the moths4 ,watch for the flies and worms that you have routed1 and kill them as fast as they are seen4 ,if you do not succeed in killing all of them1 by a repetition of this operation a few times they will be disturbed and leave the furniture1 as they seek to be left in quiet4 ,if they attack the carpet they generally begin under the sofas and chairs or on the edges of the carpet in the corners of the room4 ,in this case1 as soon as you find the first intimation of their ill-omened presence1 spread a wet sheet on the carpet1 and pass a hot flat-iron over quickly2 keep a number of irons heating and change often4 ,the heat and steam will destroy both worm and egg4 ,but do not let this success beguile you into any remissness4 ,they can 8creep slyly through a tiny space10 and in a few weeks1 if they find you sleeping on your post1 will effect an entrance1 and will have increased and multiplied until the last state of that furniture will be worse than the first4 ,,xl4 ,,winter ,,butter4 ,,much has been said and written on making winter butter4 ,our papers bring daily complaints of the article as sold in our markets1 and furnish us with many elaborate directions how to overcome an evil which can no longer be meekly endured4 ,in large butter factories1 with every facility for preserving uniform temperature1 it is not easy to accept any excuse for poor butter1 summer or winter2 but when butter is only made in small quantities1 simply for family consumption1 and at a time when the cows are giving much less milk than in the summer and fall1 there is a necessity for more care and labor in securing good butter than when we can furnish green pastures and fresh food for the cows4 ,still we all expect1 and should be willing to accept1 more discomforts in our winter's labors than we find in warm weather4 ,aside from these considerations we fail to see any insurmountable difficulty in securing good sweet butter in the winter4 ,of course we do not look for yellow butter at this season of the year1 and when we see it we distrust its purity2 but the golden color1 though desirable1 as a pleasure to the eye1 is not an essential4 ,for years we made a large portion of our own butter from only one cow1 with but a few conveniences1 and with very limited accommodations to aid us in the work2 but we never had bitter butter1 and have never found a good reason why any one should be compelled to suffer from that infliction4 ,in the first place1 a great deal depends on having pure1 clear milk to start with1 and to secure that we think a warm1 clean shelter and good food should be provided for the animals4 ,aside from good hay1 free from mustiness1 they should have as large a supply of roots--beets1 pumpkins1 carrots1 or potatoes1 whichever is the most convenient1 or some of all--as you can furnish2 but whatever is given should be entirely free from decay1 if you would have a healthy cow and pure milk4 ,the milk will receive no unnatural flavor from any or all of these roots2 but no skill can conceal the use of cabbages or turnips1 however small the quantity4 ,we know many affirm that they invariably give them to their milch cows and perceive no disagreeable taste in the milk from their use4 ,judging from much of the butter found in our markets1 we can easily believe that cabbages and turnips were lavishly fed to the cows from whose milk the butter was made2 and how any one can fail to notice the unpleasant flavor given by such food we cannot understand4 ,still1 we will not quarrel with those who choose to use these esculents so long as our cows are not fed with them and we are not obliged to eat the butter4 ,warm food1 at least once a day1 is not only good for the animal1 but insures a better quality and larger quantity of milk and butter4 ,it is very little trouble to put a large kettle over the stove or range early in the morning1 and boil such small potatoes as are not nice for table use1 or a few carrots1 together with all the parings of potatoes or the rind of pumpkins left from cooking4 ,when they have become soft1 mash with a long-handled masher1 such as any boy of ten has sufficient skill to make2 then thicken the water in which they were boiled with a few handfuls of 8shorts0 or coarse barley or oatmeal2 corn meal will decrease the quantity of milk and fatten the cow4 ,give your cows a generous feed of this mush once a day at least1 and they will amply repay your care by increasing and enriching the supply of milk4 ,with your cows thus fed1 kept dry and warm1 well cleaned and curried1--for a cow needs that care as much as a horse1--you will have good milk1 and from it cream which1 with proper care1 can be as readily made into good butter in winter as in summer4 ,now as to 8proper care10 we speak only of private families who have but one or two cows4 ,if your milk-room is in the cellar1 it should be entirely separated from the vegetable cellar1 and used for nothing that can impart any flavor to the milk1 either meats1 roots1 sauces1 or fluids4 ,if it is well cemented and banked up1 so as to prevent freezing1 you will have very little trouble in keeping the milk warm enough for the cream to begin to rise quickly4 ,of course you will pour boiling water into the pans1 and have them well heated before straining the milk into them4 ,if you have on hand two sizes of pans1 fill the larger one third full of boiling water1 then strain the milk into a smaller pan1 filling it not half full1 and set it into the hot water2 turn another pan over the top1 but not close enough to exclude all air4 ,by so doing you will find that the cream will rise more rapidly and can be more easily churned4 ,when one has but little milk1 this is not much trouble4 ,if you have no cellar that can be kept warm and free from the smell of vegetables1 set your milk on a shelf1 in a warm closet1 where1 of course1 you will keep no vegetables or meats1 as nothing is so easily impregnated with odors of all kinds as milk4 ,cover the pans or bowls with a fine net1 to exclude dust or motes of any kind4 ,thirty-six hours is as long as milk should remain unskimmed1 summer or winter4 ,every hour longer1 even though the milk may taste sweet1 is insuring bitter butter4 ,as you skim off the cream1 stir it well each time4 ,the cream should not be in the cream-pot longer than two days before churning4 ,three days may give you moderately good butter1 but it is a very doubtful experiment4 8,but how can we churn every two days when we do not gather more than a quart of cream in that time8 ,it would be lost in our churn2 we could do nothing with it40 ,take it into a large bowl1 and beat or stir it steadily with a silver or wooden spoon4 ,it will take you no longer than to churn in the regular manner1 and you will secure a nice roll of sweet butter4 ,but a better1 because an easier and more convenient way1 is to buy a tall one-gallon stone jar1 and get a carpenter to turn you a handle2 put on two cross-pieces at the bottom1 full of holes2 or a circle small enough to go into the jar2 pierce this circle with holes as large as a thimble2 another circle for a cover1 just to fit the top of the jar1 with a hole in the center that will slip over the handle1 and you have a nice churn1 dasher and all4 ,now put on your large apron1 lay a book on the table before you1 take your little churn in your lap or on a bench by your side1 and read1 churn1 and rock the cradle if need be 7reading and rocking the cradle are not essential1 but are very pleasant additions74 ,in fifteen minutes' steady churning you will find the butter has come1 and can be brought together in this tiny churn as nicely as you can desire4 ,if you can't get at a carpenter1 ask your husband or son to do it2 or1 failing there1 haven't you mechanical skill sufficient to make a dasher and fit it to a stone jar yourself8 ,a piece of a broom-stick1 scoured and polished with sand-paper 7or if you have no sand-paper scrape it clean and smooth with a bit of glass72 two cross-pieces full of holes1 screwed on to the bottom of the stick2 a round piece fitted into the top of the jar for cover1--you can whittle it smooth1 can you not8--with a hole for the handle to pass through1 and you have just as serviceable a churn as any carpenter could make you1 only1 perhaps1 lacking a little in the finish a carpenter might have given4 ,now1 as to the working of the butter3 some say1 wash it faithfully2 others insist that no water should come in contact with the butter4 ,if you have strength and skill enough to work out all the buttermilk with a ladle1 or a hand cool and firm enough to toss it from one hand to the other1 giving quick1 skillful blows as it passes1 so that every drop of buttermilk may be beaten out1 then we say1 never wash the butter4 ,but although you do1 and by washing must lose some of the rich flavor our mother's butter used to have1 before there were any 8modern improvements10 still1 better so than not secure entire freedom from buttermilk4 ,if any remains1 you cannot have butter that will keep sweet one week4 ,take the butter from the churn into a wooden bowl that has been well scalded1 and then soaked and cooled in cold water1 and with the ladle press out all the buttermilk you can2 this done1 throw a handful of salt into three or four quarts of cold water1 and wash the butter quickly and thoroughly with it2 the salt causes the buttermilk to flow off more readily2 pour off the salt-water1 and wash again with clear cold water till it runs clear1 drain off and sprinkle over the butter what salt it requires to suit your own taste4 ,there is such a variety of tastes1 that the exact quantity of salt cannot be easily given4 ,we use a table-spoonful of salt to a pound of butter4 ,press the butter into a compact form1 after working in the salt1 cover over with a clean cloth1 and set it away to harden4 ,the next morning break up and work it over once more2 make into neat rolls or prints1 put it into a stone pot1 and cover with brine strong enough to bear up an egg4 ,try this and see if you cannot have good butter in winter4 ,,xli4 ,,repairs4 8,the mother1 wi' her needle an' her shears1 ,gars auld claes look amaist as weel's the new40 ,a ,,friend writes3 8,i have been much interested in the ,grand ,patching and ,darning ,exhibition2 but my husband is rather skeptical as to any great good resulting from it4 ,he seems to think it a waste of time to do this work with such particularity1 and doubts if1 in these days of plenty1 women will find it necessary to patch1 piece1 and darn so elaborately4 ,i reply1 that probably a large portion of those who have seen or read of this work may never be called upon to do it2 yet we know that there are many1 very many who are1 and will be1 compelled to economize material1 though at the loss of time2 and therefore ,i think this exhibition will prove a good thing1 if it should lead to a more thorough knowledge of the way to do this work well4 ,how much more respectable and comfortable the poorer classes could be made1 if the wife and mother understood how to piece1 patch1 and darn neatly1 and so contrive that the smallest scrap could be used to good advantage and present an attractive appearance4 ,i wish you would give us a talk on this subject40 ,so much has been said1 and well said1 since this ,exhibition was first planned1 that a word from us may seem quite superfluous4 ,a motherly care for our 8,household10 however1 tempts us to venture1 though we do not intend to weary our readers with many words4 ,every point has already been ably discussed1 and we can furnish nothing new4 ,possibly1 many of those who have read about this 8,darning and ,patching0 have turned away1 saying1 8,thank fortune6 ,i shall never need to employ myself about such work2 ,i should feel that ,i was spending my time foolishly40 ,would the time spent in perfecting yourself in this accomplishment be more wasted1 think you1 than that which you give daily to crocheting and embroidering a host of things unlike aught in heaven above1 the earth beneath1 or the waters under the earth8 ,and yet1 the time spent in fancy work has taught you little that you could turn to practical use1 should reverses befall you1--and who is secured against reverses8 ,fortune is fickle1 and policies taken out in her insurance companies are not reliable4 ,we would not speak slightingly of many kinds of really elegant fancy articles and ornaments which women's skill has wrought4 ,if you have the time to spare1 then1 8these ought ye to have done1 but not to leave the other undone40 ,should disaster come1 and any of us be compelled to 8rise up early1 and sit up late1 and eat the bread of carefulness10--to plan and turn and contrive1 using all the skill we possess to 8gar auld claes look amaist as weel's the new10--how thankful we should be that in our younger and more prosperous days we had been taught this art1 and by it were now able to carry with us into our altered circumstances a power to bring light out of darkness4 ,if one knows how to renovate and remodel1 there is far more genuine pleasure in using the knowledge to construct new out of old1 than can possibly be gained while shopping on the most extravagant scale4 ,to walk into a store with a full purse1 and buy1 without stint1 whatever the eye covets2 to send the material to the dress-maker1 and have it made and brought home without any effort on our part1 is a tame enjoyment compared with contriving the dress from a scanty pattern1 or from odd bits and ends4 ,we weary of that which costs us no toil or thought2 the charm soon vanishes1 and we seek for something new4 ,now1 suppose you examine a dress that has done good service4 ,it is somewhat spotted and a good deal soiled2 but you say1 8,it is so pretty and becoming1 ,i shall feel like losing an old friend if ,i throw it aside2 what can ,i do to renew its beauty80 ,if the material is silk or woolen1 even of the most delicate colors1 you can very easily clean it without fading4 ,after ripping it with care1 prepare equal parts of alcohol1 soft soap1 and molasses4 ,half a pint of each will clean a silk dress1 unless you have wasted twenty-five or thirty yards on one dress2 in that case you will need a larger quantity of the preparation4 ,have near you two small tubs or pails of water1 one warm1 the other cool1 unless the material is woolen1 when you should use hot water for both4 ,spread one piece of the dress at a time on to an ironing-sheet2 dip a clean sponge into this very dirty-looking1 but very effective wash2 rub each spot separately till you have cleansed it2 then1 keeping the sponge wet1 go over the whole piece1 wetting it thoroughly1 and carefully removing the dirt and spots4 ,when satisfied that you have done your best1 rinse the piece faithfully in the first water2 do not wring it1 but hold it up and let it drain a moment2 then shake and snap vigorously1 to remove as much water as you can4 ,put it through the second water in the same manner2 snap as dry as you can1 at least so that it will not drip2 spread smoothly on the ironing-sheet1 and iron quickly4 ,be careful to iron by a thread1 and iron till perfectly dry4 ,have your irons as hot as you can use without scorching4 ,if the material is the same on both sides1 iron on that which was first used as the outside of the dress1 but make it up inside out4 ,this preparation is such a vile1 dirty-looking compound1 one would suppose it would ruin anything touched by it4 ,not so at all4 ,we have cleaned the most delicate silks and ribbons1--blues1 violets1 pinks1 and greens1--and have never failed to secure a very good renovation of the materials1 without changing or weakening the color1 or leaving the harsh1 stiff crackle on the silk which washing usually gives4 ,having cleansed the dress1 now1 suppose you see how much ingenuity you can display in remodeling it4 ,change the gathers or pleats1 that the most wear may fall on stronger spots2 alter the position of trimming to hide some weak place1 or improvise something to suit the exigencies of the case4 ,if cracked or much worn at top and bottom1 cut off all that must go2 then cut the upper part of the skirt off from the bottom1 about as high up as you wish your trimming to go1 and set in a piece of lining or paper muslin1 to supply the length of what you have cut away from the broken parts of the skirt4 ,over this 8sham0 lay the fold1 puff1 ruffle1 or flounce you have prepared for trimming4 ,it is good economy1 we think1 to buy a large pattern when you get a new dress1 that there may be some left for repairs1 at least for new sleeves and waist2 but if you have none1 piece1--piece very neatly1 of course2 and with ribbon1 silk1 or velvet1 of a color to contrast1 or harmonize with the dress1 form your trimmings4 ,by skill1 a garment may be so entirely metamorphosed1 that your 8dearest and best0 will compliment you on your new dress4 ,the only good thing about the present style of overskirts1 flounces1 paniers1 bows1 and every conceivable and inconceivable shape of trimming1 is1 that it is a wonderful help in making old things new4 ,some time since1 we noticed that a young friend1 who is generally remarkably neat and simple in her taste1 was rather more elaborately dressed than usual4 ,we honestly complimented her on the pretty silk1 the fine fit1 and very becoming color4 8,but ,i see10 said she1 8you refrain from a word of commendation for my trimmings4 ,they don't suit your taste1 ,i know1 my friend1 and pray don't think that they are in exact accordance with my own4 ,let me tell you a secret4 ,every bow1 band1 strap1 fold1 and frill hides a piece set in or a hole mended40 ,in the midst of a large company1 there was not a lady that appeared more genteelly or better dressed than our friend4 ,if there were more like this modestly independent and industrious girl1 we should hear very little of the talk1 so common nowadays1 that young men are unable to marry1 because the young ladies are so extravagant4 ,,xlii4 ,,accurate ,,weights ,,and ,,measures ,,in ,,cooking4 ,,young housekeepers very often complain that1 notwithstanding their most earnest efforts to work in strict accordance with given rules or receipts1 their failures are more frequent than their successes4 ,they admit that sometimes their work proves satisfactory1 but ask1 8,why should it not always be so80 ,the difference in the results of their various trials can only be attributed to the method and accuracy1 or to the haste and carelessness1 with which their labor is performed4 ,unless there was some fault in the materials1 some difference in the quality1 arising from change between the successive trials1 or the oven and fire were not properly regulated1 there can be no reason for the failure1 except the fact that the receipts and rules were not always strictly followed4 8,but10 say they1 8we used to see our mothers throw the materials together1 apparently without thought1 and we have often seen others set about the work of making cake1 pies1 or bread with such an easy1 nonchalant air that1 to our inexperienced eyes1 it was perfectly marvelous that any good results could possibly follow2 yet the article would come from the oven in all respects perfect4 ,time after time we have seen this done1 and the work always blessed with a satisfactory termination2 but if we attempt that mode of labor1 the most disastrous and mortifying consequences are sure to rise up against us4 ,why is this80 ,simply because you are attempting to walk before you have learned to creep1 and naturally get some sore falls by the premature attempt4 ,it is only when accustomed to this labor by long years of constant practice1 so that it is done almost by instinct1 that any one should venture to deviate from strict observance of well-established rules4 ,but there are very few1 comparatively1 of the most accomplished and mature housekeepers who attempt this free-and-easy way of cooking2 or if1 in some emergency requiring haste1 they are driven to it1 they will assure you that they seldom succeed so perfectly as they would have done had they weighed and measured with their usual care and precision4 ,occasionally we find a few natural-born cooks1 with 8a law unto themselves10 just as we find persons who have a natural gift for dress-making and millinery1 whose work1 performed instinctively1 equals any ,french modiste's4 ,but such cases are rare1 and1 we are inclined to think1 undesirable1 except for one's own ease4 ,where there are young girls about1 either in the family or among friends1 who may be obliged to look to you for instruction1 you would find it very difficult and embarrassing1 had you that gift1 to attempt to teach or put into words anything which you are able to do so entirely by intuition4 ,even in your own mind1 you would find yourself at a loss how to frame a definite rule or receipt for doing it4 ,your hands seem to perform it independently of your head4 ,let some of these gifted ones attempt to write out a receipt which a beginner could easily follow1 and they would make much more awkward work of it than you do in your efforts to work without a definite rule4 8,but even when we do proceed in exact accordance with the receipts1 we often fail40 ,are you sure you are exact8 ,we think not4 ,it requires some little experience to be able to weigh and measure correctly1 and we have often noticed that it is the lack of this experience which causes failure in most young housekeepers4 ,if it lacks 8only a little0 of being full weight1 or is 8only a little0 too much1 are you not very likely to say1 8,o1 it's quite near enough2 such slight difference can't matter1 and ,i am in a hurry08 8,only a little thing0 has done much harm in almost every department of life1--a mischief that is often irremediable4 ,if there is only a little too much flour1 your bread or cake will be solid2 not heavy1 perhaps1 but lacking that light1 tender state which is so desirable4 ,or1 if only a little less than the proper measure is used1 it will 8fall0 from the crust1 and come upon your table flat and sodden4 ,a pair of scales and accurate measures are the only safe reliance1 but these are not always to be found in every family4 ,it is1 therefore1 very desirable to have always at hand a table of correct measures4 ,indeed1 when the table is perfect1 it is much more convenient and easier to prepare the proper proportions by measuring than by weighing1 only one must use care and judgment to allow for any extraordinary moisture in the articles1 as it would affect a measure more than scales4 ,it is always better to put flour1 meal1 sugar1 etc41 near the fire to dry before measuring4 ,a table of measures1 plainly printed in good-sized type1 should be hung over the table or on the wall in every kitchen4 ,we close with a convenient table of liquid and dry measure3-- ,,liquid4 #fj drops #a teaspoonful4 #b teaspoonfuls #a table-spoonful4 #d table-spoonfuls #a half-gill4 #h 0 #a gill4 #b gills #a tumblerful or half-pint4 #b tumblerfuls #a pint4 #b pints #a quart4 #d quarts #a gallon4 ,,dry4 #b even teaspoonfuls #a even table-spoonful4 #d 0 table-spoonfuls #a ounce4 #h 0 0 #a gill4 #b gills #a tumblerful or half-pint4 #b tumblerfuls #a pint4 #b pints #a quart4 #a heaped q't sifted flour about #a pound4 #a 0 0 sugar #a even q't softened butter #a pint of water #a pound4 #aj eggs about #a pound4 ,,xliii4 ,,teaching ,,little ,,girls ,,to ,,sew4 8,,yes1 ,i suppose ,i shall be obliged to teach my little girl to sew1 some time2 but ,i am very thankful that ,i have some years yet before ,i need take up this cross4 ,i supply her with bits of cloth1 needles1 thread1 and scissors1 and let her amuse herself with an attempt at sewing2 but how ,i dread the time when ,i must begin in earnest1 and try to teach her the proper way6 ,i sometimes hope that by letting her botch and play sewing1 by and by1 as she sees me making even seams1 and taking small stitches1 she will1 by imitation and observation1 gradually learn1 without much effort on my part4 ,do you not think that she may80 ,never4 ,no doubt some children learn with much less effort than others2 but by letting your little girl 8play sewing10--botching as you term it1--you only connive at her acquiring a careless habit which she will not easily exchange for straight seams and tiny stitches4 8,would you advise me to keep thread and needles and cloth from her1 and endeavor to interest her in some other play1 till such time as ,i am compelled to teach her how to use them properly80 ,no2 why should you debar her from such innocent amusements8 ,why not begin at once to teach her how to do a thing right1 even when in play8 8,teach that baby6 ,what can she learn at her age80 ,can she not thread her needle8 8,certainly2 quite expertly40 ,and can she not push her needle in and out of the cloth8 8,o yes2 for a baby1 she shows quite a genius for this quiet kind of womanly accomplishment40 ,then you see she can learn something1 notwithstanding her youth4 ,how much more maturity or skill1 think you1 will it require for her to learn1 by a few well-directed efforts on your part1 how to put the needle in at proper distances1 taking up only just so many threads for a stitch8 8,why1 she is only a baby2 but little past three years4 ,teach her6 ,how preposterous6 ,you must be--0 ,growing imbecile1 you think4 ,very likely2 but these ideas are no indication of it4 ,they are good1 solid common-sense1 we think2 such as our mothers and grandmothers acted upon1 in the olden times1 when early teaching and genuine industry were fashionable2 when there were more busy bees to 8improve each shining hour0 of childhood2 when these first years1 which were then passed in 8books and work and healthful play10 were a thousand times more childlike and happier than our days of modern improvement4 ,now1 the toddling wee things are carried in the nurses' arms to infant parties1 dressed and flounced and frizzed1 until every vestige of simple childhood is lost in their painfully ludicrous efforts to imitate their more foolish elders1--kept up far beyond a healthful bedtime1 and fed with food injurious even to mature stomachs1 but ruinous to a child's digestion4 ,ah1 dear little woman6 will it be a harder task1 requiring more skill and patience1 to take your little girl on your lap1 ten or fifteen minutes every day1 and show her how to hold and use the needle2 taking the warm1 soft1 innocent little hands1 with loving caresses1 into yours1 and guiding the tiny fingers1 until at last she learns to put the needle through the cloth1 at proper distances1 unaided2 will this be harder or more tiresome than to dress and worry over your little one till she is drilled in dancing1 taught to bow and curtesy1 and gracefully accept her baby partner's hand in the dance8 ,will it give you no pain to see the first development of envy1 jealousy1 and ill temper forced into active growth under such training8 ,compare this toil and responsibility with the soft and loving prattle of your little girl1 as she nestles in your lap1 and1 with merry laugh1 watches the bright needle go to and fro2 and when at last she masters one stitch1 and you pronounce it well done1 will not her shout of triumph repay the teacher's trouble8 ,will it any longer be a work to dread8 ,on the contrary1 will you not look forward to that daily lesson as the sweetest duty of the day8 8,all this sounds very pretty2 but when we come to the reality1--the big stitches1 the long stitches1 the puckers and gathers1 the mistakes and vexatious carelessness1--how many yards of cloth will be wasted before one inch of decent sewing can be accomplished by a little child80 ,not one4 ,cut out a little block of patchwork4 ,tell the child that she may make a quilt for her doll's bed just as soon as she can do it well4 ,use pretty1 bright colors4 ,take her on your lap1 and show her how a stitch must be taken1 making merry1 gentle speeches to her as the work goes on4 8,see1 pet1 you must take up two of these threads on that side1 and put your needle through two more on the other side1 then pull the needle through2 that's one stitch2 mamma did that4 ,now let's see the little girl take one just like it4 ,no1 no2 let mamma hold your hand steady4 ,there1 that's right4 ,now you may try again4 ,see1 you have taken up a leetle too much on that side4 ,we'll just pull that out1 ,i think1 and try again4 ,it was pretty well1 but a little bit longer than the last1 and ,i guess ,dolly won't quite like it2 so we'll pull it out1 and be very careful next time4 ,there1 that's my little woman6 ,you have made three nice stitches1 and we will put up the sewing now1 and run out doors to play4 ,when papa comes home1 mamma will have to show these pretty stitches1 and he will be very much pleased40 ,in this way1 it will not be many weeks before the square for ,dolly's small bed will be finished1 and you will say1 8,my little daughter has done it so very nicely1 ,i think we will have to make another1 and piece the two together to make a bigger quilt40 ,before a year passes1 we are sure you will have a quilt large enough for your little girl's own bed1 every stitch well done1 and both mother and child drawn closer together and made happier by each day's lessons4 ,it is1 we think1 a great mistake while teaching a child to sew1 to pass over very poor work1 simply because you think after awhile she will learn to do better2 and you will throw the few early attempts aside1 rather than be at the trouble of picking out imperfect stitches4 ,only a half-inch1 or three or four stitches a day1 well done1 is a great gain4 ,be gentle1 but very firm4 ,do not drill the child till it becomes weary1 and will shrink from a second trial2 but yet1 let it be well understood that every stitch must be perfect before it will be accepted1 and then be lavish of praise when the effort is successful4 ,do not destroy the child's first work1 thus carefully done4 ,it will give you much pleasure when your daughter has become a woman1 and be invaluable to her as an evidence of your faithful teachings when you are forever hid from her eyes4 ,,xliv4 ,,the ,,care ,,of ,,poultry4 ,,we make no pretense to any great skill or experience in raising poultry1 and may not be able to furnish satisfactory answers to questions which have been sent by some of our readers who appear wellnigh discouraged by repeated failures2 but we venture a few suggestions which1 if acted upon1 will1 we think1 in part at least1 overcome some portion of their difficulties and perplexities1 and may be acceptable to others in their first attempt4 ,the agricultural papers are filled with descriptions and recommendations of many fanciful1 and1 no doubt1 very excellent1 heneries and poultry-yards4 ,we have very little acquaintance1 however1 with these modern improvements4 ,the few we have seen do not excite our enthusiasm1 and we cannot see that the income or gain in any degree compensates for the extra expenditure4 ,we do not learn that ,nero's horses were much benefited when fed on golden oats and shod with shoes of the same precious metal2 nor do we believe hens sheltered in sumptuous palaces will be more productive than our ,leghorns and ,cochins4 ,but each one has a right to his own peculiar fancies2 we are speaking now to those who have not yet found time or means to build fancy heneries1 but content themselves with more simple arrangements4 ,we think it important1 if possible1 to have a good yard and commodious hen-house1 in which laying1 setting1 and roosting apartments can be kept separate4 ,these conveniences cannot always be secured as ample and pleasant as is desirable2 but however simple the accommodations may be1 it is indispensable that the building be kept scrupulously clean if you would insure success4 ,the roost requires the most care4 ,it should be swept out once a week1 the poles and sides being well brushed off with a stiff broom1 and the loose feathers and droppings from under the poles collected in barrels1 removed from the hen-house1 and kept dry4 ,it is an excellent manure or guano1 and very valuable when well composted4 ,the same care is needed in the laying and setting rooms4 ,it is wise1 once a week1 to take all the straw from the nests1 brush the boxes out clean1 and replenish with fresh straw4 ,a little ashes or a few bits of charcoal put under the straw helps to keep the nests sweet4 ,the old straw and filth should be put on the compost heap4 ,in the setting apartment the nests must not be disturbed till the eggs are all hatched1 and the little chicks1 with their mother1 removed4 ,then the box must be emptied1 well washed1 dried1 and whitewashed1 ready for a new occupant4 ,it takes time and some trouble to keep the hen-house and yard always clean2 but it well repays the trouble1 and1 if well done every week1 will really take less time than to have a grand clearing up once or twice a year4 ,these clearing days in dwellings or outbuildings are great nuisances and torments1 making every one cross and uncomfortable2 but if in each department it is understood that everything must always be put into its appropriate place1 and that once a week the whole is to be tidied up1 the most careless1 if once tempted to try the experiment1 would be astonished at the increased ease of the labor1 and the pleasure would certainly be fourfold4 ,every fall and spring and once at least during the summer the birds should all be turned out of the house and yard1 that the inside of the building may be well smoked with sulphur1 and then thoroughly whitewashed1 to secure the destruction of the vermin and the good health of the occupants4 ,a day should be selected when no hens are sitting1 and then some charcoal must be kindled in an old tin or pan kept for the purpose in each compartment1 and some bits of sulphur sprinkled over the coals when well burning4 ,this done1 shut the doors and windows tightly1 and leave the sulphur to burn out1 which it will do in a few hours2 then throw open the doors and windows and let in the air4 ,after this1 every part must be well whitewashed1 filling all cracks1 holes1 or corners with the wash1--particularly the nests or boxes for the laying and sitting hens4 ,sprinkle a few small bits of charcoal in the nests1 when dry1 to keep them sweet2 fill them with fresh straw1 and recall the fowls to their clean home4 ,a box or bin of wood-ashes should be placed in one corner of the roosting apartment1 and kept always filled1 and free from filth1 for poultry to roll in and free themselves from vermin as far as possible4 ,the roost should be made so that the poles can be raised or let down at pleasure4 ,in the winter1 have the poles raised as high as may be1 as the heat ascends1 and the fowls need as warm a place as possible for winter4 ,in summer1 lower the roost1 that they may sleep where the air circulates freely4 ,if possible1 provide a good roomy yard back of the hen-house1 where the hens may have ample space to range4 ,plums do well in such yards1 and the hens do much toward destroying the curculio4 ,old pans or wooden troughs filled with water must be kept in the yard1 that the hens may have drink at all times4 ,if you have plenty of skim-milk or buttermilk1 they will be grateful for all you can spare1 and show their gratitude by the increase of their daily offerings4 ,heaps of old plaster or oyster-shells must be kept in different parts of the yard2 if part of the shells can be burned and pounded1 it will be better4 ,any slops from the house will be of great benefit2 and if no pigs are kept1 everything that is thrown into the 8swill-pail10 not salt1 can be used to advantage4 ,keep all water in which potatoes and vegetables are boiled2 throw their parings or skins into it1 and after each meal put in all refuse bits1 bring this water to a boil1 stir in a handful or two of coarse meal1 and in winter feed it to the hens warm1 and you will find it very acceptable and profitable4 ,every scrap of fresh meat1 soup bones1 but no salt meat1 will do them good4 ,if near a butcher's shop1 he will sell you for a few pennies1 or give you1 the 8lights0 or the head of one of the animals4 ,chop it up and throw it into the poultry-yard4 ,worms and grasshoppers will help them through the summer months2 but they must have something in the way of fresh meat in winter4 ,every morning and evening scatter cracked or whole corn about the yard in a clean place4 ,in picking it up1 they will take with it a little gravel1 which is very necessary to keep them healthy4 ,in many cases it is not convenient or thought necessary to provide a hen-house and yard1 all the poultry being allowed to roam at will over the premises4 ,a little care will train them to keep from doing any great mischief in the gardens2 but you must not expect too much2 if you have grapes1 currants1 or small fruit1 these will be too tempting for a hen's nature to resist1 and1 in the end1 it will be found to be worth considerable sacrifice of time and money to place them out of the reach of temptation4 ,besides1 if they are allowed to roam1 you cannot track their nests at all times1 and you will be left without an egg in the house when most needed4 ,with very little care1 and by selecting the best and most reliable breeds1 this need never happen where hens are kept in an inclosure and with a suitable house4 ,the pure ,leghorns molt but six weeks in the year1--in ,november and ,december4 ,if they bring out their broods the first of ,april1 the pullets will begin to lay in ,october1 just as their mothers begin to molt4 ,if hatched in ,august or early ,september1 they will lay by the first of ,april2 so that part of the hens will be laying all the time4 ,some people kill off their hens as soon as the pullets begin to lay1 thus having no molting fowls on their premises2 but we think this foolish4 ,the second year's eggs are usually larger1 and a hen may be kept profitably for three or four years4 ,our own experiments lead us to think the ,white ,leghorns and ,cochins the best layers4 ,,xlv4 ,,institutions ,,for ,,the ,,education ,,of ,,women4 ,,vassar is1 we think1 the first college for women ever established4 ,the liberal provision for its maintenance1 in accordance with the wishes of the founder1--the chapel1 library1 cabinet1 recitation-rooms2 the houses for the professors2 the dormitories for the students2 the dining-hall and kitchen2 the laundry and the bakehouse1--every needed accommodation1 are all completed in the most approved manner4 ,the whole is heated by steam1 and lighted by gas4 ,here physical culture receives all the care that modern science and experience can give4 ,a floral garden is managed by the young ladies4 ,gymnastic exercises1 horseback riding1 driving1 boating1 or skating have their full share of encouragement and attention4 ,the whole establishment and its arrangements are most excellent1 securing a suitable amount of exercise to insure good health1 and also clear heads for the hours devoted to study4 ,but in this generous provision for accomplishments for our young daughters1 and thorough training in all healthful exercise1 there seems to have been one department entirely overlooked1 which certainly demands a large share of attention1 and where1 we think1 faithful instruction in the rudiments should1 in connection with other departments1 begin in the earliest and most simple lessons1 with the full understanding that it must go hand in hand with other branches through the whole course4 ,we mean a full and most thorough instruction in all that belongs to domestic economy and household lore4 ,the preparatory instruction and full collegiate course1 in a girl's education1 should embrace more years than are thought necessary to prepare a boy to graduate and enter upon the duties of manhood1 because we are sure our girls' minds are overburdened by an attempt to crowd too many studies into each year1 thus keeping them constantly hurried and overtaxed4 ,they have many things to do while in school that boys are not expected to do1 or1 at any rate1 which they never undertake4 ,no young lady1 we trust1 would sit down to her studies1 in the morning1 until her room was neatly put in order4 ,many little touches are needed to secure this1 which they cannot depend upon a chamber or parlor maid to do well1 and which it would not be consistent with womanly neatness to leave undone4 ,then a girl has her wardrobe to watch over2 rips to mend1 buttons to replace1 and numerous other things which a boy has done for him or leaves undone4 ,in girlhood as in later life1 woman's duties are more complex and varied than man's4 ,there are so many little things1 insignificant in themselves1 but of wonderful importance1 in that skillful combination which must be woven together to make the perfect whole in a woman's character1 that it is unsafe to skim lightly over any4 ,some items appear very trifling and unimportant1 when not viewed as connecting links1 without whose aid the whole noble structure must be incomplete4 ,no one can tell1 while the process of constructing and perfecting is going on1 through what deep and stormy waters the precious bark1 once launched1 may be compelled to force its way4 ,therefore it is wise1 in laying the foundations1 to be sure that no timber1 screw1 or rivet1 however insignificant it may seem at the time1 has been discarded or insecurely fastened4 ,even if it could be guaranteed that most of the young ladies who graduate from our excellent seminaries would never be placed in a position where they might find it convenient1 if not necessary1 to labor to secure home comforts1 or prepare food for husband or children1 yet there is no place free from care1 where it would not be more conducive to comfort and happiness for the mistress1 not only to know thoroughly what was proper to be done about the house1 but also to know how to do it herself1 should it ever be necessary4 ,to know how to do it well will do no harm2 not knowing how may sometimes subject one to great discomfort and mortification4 ,we once called on a lady of great wealth4 ,her establishment and style of living demanded a large retinue of servants1 who received the highest wages4 ,there had just been some disturbance among her servants4 ,the cook1 receiving forty dollars a month1 imagined that her subordinate in the kitchen did not render her the proper assistance4 ,she1 the sub-cook1 was quite above such service as was exacted4 ,neither would yield1 and both left4 ,the waitress1 laundress1 and nurse had been nursing a feud for some time1 which only needed this explosion in the kitchen and the atmosphere it engendered to develop the final catastrophe4 ,the noise and smoke of the battle had but just subsided when we rang the bell1 which was answered by the lady herself with a laughing1 happy face1 in no wise ruffled by this unusual state of things4 ,after our errand was done1 she was led by it to tell us a merry story of the day's experience4 8,and what will you do now80 8,o1 ,i have sent my dressing-maid to the nursery1 sent the seamstress to look for others to replace the deserters1 and the coachman to market4 ,i will attend the door till they return1 and then ,i mean to surprise my husband on his return with a dinner of my own cooking4 ,mother used to let me play cook sometimes when ,i was young4 ,she thought every girl should at least know how to get a dinner4 ,i learned a good deal then which ,i think ,i have not forgotten1 and ,i owe it to her that this little disturbance1 the first ,i have had1 doesn't trouble me at all40 ,to be sure1 those who keep but one or two servants will think that she had but little to disturb her while a dressing-maid1 seamstress1 and coachman were on hand4 ,but we think those who keep the greatest number of servants are the most to be pitied1 and when changes come it requires much patience and some skill to rearrange those who remain1 if one extra step is demanded of them4 ,we know two little girls whose mother is training them to meet such inconvenient changes when they are women1 in the same independent spirit4 ,they have a large-sized toy cooking-stove1 but one in which they can make real pies1 as the little ladies say1 and real bread and real cake can be made on it1 though of lilliputian size4 ,the stove is kept in mother's room1 the pipe passing into the nursery flue4 ,they have a little molding-board and rolling-pin1 and all needed implements on a small scale1 and no richer reward can be given than to be allowed to bake a cake1 or something of their own making1 to be placed on the family table4 ,of course they work under mother's eye and by her instructions1 and in later years these little girls will thank their mother for this early teaching4 ,this playing cook is an easy and pleasant way of teaching little girls the first lessons1 and if1 as in other days1 they were fully taught at home the very important accomplishment of housekeeping by their mothers1 there would be no necessity for a union of domestic and intellectual institutions in our schools and seminaries2 but1 unfortunately1 very few1 comparatively1 of the mothers of the present day have health to teach their daughters as thoroughly as would be satisfactory or available2 or1 if health be given1 the disposition to devote their time and attention to the matter is wanting4 ,for this reason we see no better way than to have this part of our girls' education incorporated1 if possible1 with the other branches taught in schools and colleges1 so that sewing1 sweeping1 washing1 and cooking--all minuti of household knowledge--may be as fully taught as reading1 writing1 or the so-called higher studies2 or1 if this union is not possible1 at least the domestic education might be made a supplementary course1--the scholars understanding that no one can 8graduate0 until she has passed through that department4 ,we fear the good old times of mother-teaching will not very soon be revived1 and our idea of uniting this important part of woman's education with that which is thought higher and more intellectual arose from the impression that1 if not in some way instructed in home duties1 our girls in the course of four or five years of sedentary life would acquire a distaste for more active employment1 or1 having destroyed their health by injurious and long-continued application1 would be utterly incapacitated for it4 ,we offer these suggestions in the hope that the attention of some of our progressive spirits may be called to this subject with more effective earnestness than has been shown4 ,,xlvi4 ,,great ,,mistakes4 ,,when the weather becomes so warm that furnaces and large fires can be dispensed with1 the regular 8spring cleaning0 is usually commenced in earnest4 ,until then1 the most perfect housekeeper cannot prevent the accumulation of ashes or fine dust1 which1 ascending from the furnace or stove below with each morning's renewal1 will find a lodgment in carpets and furniture1 and can be fully removed only by a longer process than can be given weekly4 ,were it not that the carpets and furniture would be utterly ruined by the insensible deposit of dust and ashes in the winter1 and by flies1 spiders1 damps1 and mold of the summer1 which by fall have been too much for the most vigilant care1 the great domestic terror over which gentlemen so pathetically lament--a general 8house-cleaning0--could easily be dispensed with4 ,without those special troubles1 we could get along1 by good management1 with but very little general disturbance of the regular routine of household cares1 and no derangement of family comfort but what the most fastidious could patiently and cheerfully submit to4 ,the last touch to the perfect purification of the house1 in the estimation of many notable housekeepers1 is to have the fireplace or grate brightly polished1 and the bricks on the back and sides either whitewashed or painted 7slate1 drab1 or some neutral color71 and this once satisfactorily accomplished1 they are very sensitive if any wish is expressed to have a fire kindled again before fall1 preferring to risk fevers or any of the malarial troubles so likely to result from damp or cool nights and mornings1 rather than see their clean1 nicely painted grates blackened by the action of fire4 ,now1 we cannot but think this is a great mistake4 ,so much sickness and suffering may1 we are convinced1 be prevented by kindling a small fire every night and morning1 that all pleasure in the beauty of fresh1 pretty-colored grates and fireplaces is lost in the knowledge of the price paid for it4 ,a well blackened grate has more attractions for us1 as it speaks of dry rooms1 rosy cheeks1 and good health1 whereas unused and spotless bricks tell of rheumatism1 chills and fever1 and pale1 sallow faces4 ,we first learned the great importance of these morning and evening fires at the ,west1 and should have been thankful to have learned it by an easier way than through the rough school of experience4 ,what was a good theory and better practice in the new ,western life is equally beneficial in any locality where cool nights and mornings precede and follow each day1 or where sudden changes from dry to damp or rainy weather may be expected4 ,it is not at all necessary or wise in warm weather to build large fires that will heat a room4 ,only so much is needed as will suffice to dispel the chill damp of the atmosphere1 of which one is usually conscious on entering a room early in the morning or soon after nightfall4 ,a few sticks of light wood or a small fagot of brush will suffice4 ,in the city it is not always easy to find material for this purpose2 but in the country1 whether in an old place or new1 there is no difficulty1 and no excuse for neglect4 ,small sticks1 and any quantity of brush1 from constantly needed repairs or pruning1 are always scattered about1 which1 if not daily gathered up1 will soon accumulate1 till heaps of unsightly rubbish will meet the eye at every turn4 ,if only for the sake of neatness1 and to save time1 all this should be daily removed4 ,it is not much labor1 and a very short time is sufficient4 ,if you have young boys or girls with you1 rightly trained to be useful1 an hour or two of outdoor labor will give them pleasant and healthful occupation4 ,provide them with a child's saw-horse and saw1 a small1 light hatchet1 and a ball of strings1 and let them daily go out and collect such brush as may be lying around4 ,show them how to cut it in proper lengths1 and to tie the fagots neatly4 ,then they can easily1 with a light wheelbarrow1 take them to the wood-house or shed1 and pile them ready for use4 ,a half-hour's or an hour's work every day will do this1 and the young folks will not feel it a burden4 ,but if left a week or two1 the brush becomes tangled1 the heap grows larger1 and what should be only pleasant recreation becomes a burden1 perhaps really too heavy for children to undertake1 and either a man's time must be given to the work1 or industry and labor be made repulsive to the young4 ,that is also a great mistake4 ,but by having this work regularly done1 at certain hours daily1 by your children1 a threefold good may be gained3 the house1 grounds1 and surroundings can be kept free from disagreeable litter2 the means secured at the same time1 with little labor and no cost1 to preserve a healthful atmosphere all through the house2 and your children taught a lesson in neatness and industry which they will not in after years forget1 and which1 whatever their position in life1 will always be valuable4 ,while among the pines and palmettos in the newly settled parts of ,florida1 we looked with envious eyes on the 8fat wood10 as it is called1 which lies around the clearings in the greatest abundance4 ,a few small sticks from these pine knots1 at the first touch of a match1 start into a wonderfully bright flame1 before which1 while it lasts1 the light of our best kerosene lamps is obscured1 and the morning and evening dampness is expelled1 so that comfortable but not heated air is secured4 ,we were pleased to see in these brilliant fires1 regularly kindled1 strong proof of good common-sense4 ,we believe full half the sickness which abounds in newly settled countries or in malarial districts could be entirely prevented by this easy1 simple practice4 ,at any rate1 it would certainly be quite as effectual as the innumerable and abominable doses which each section of country accepts as the only cure2 and it would have the advantage of being a pleasant remedy1 warranted not to produce some disease far worse than the first4 ,another great mistake is the exclusion of sunlight from our houses4 ,we have spoken of this some time since1 and wish the importance of admitting the light of the sun freely1 as well as building these early and late fires1 could be properly impressed upon our housekeepers4 ,no article of furniture should ever be brought to our homes too good or too delicate for the sun to see all day long4 ,his presence should never be excluded1 except when so bright as to be uncomfortable to the eyes4 ,and a walk in good1 bright sunlight1 before the heat is too intense1 is very beneficial1 so that the eyes are protected by veil or parasol when the light is inconveniently strong4 ,a sun-bath is of far more importance in preserving a healthful condition of the body than is generally understood4 ,a sun-bath costs nothing1 and that is a misfortune1 for people are deluded with the idea that those things only can be good or useful which cost money4 ,but remember that pure water1 fresh air1 sunlight1 and homes kept free from dampness1 will secure you from many heavy bills of the doctors1 and give you health and vigor1 which no money can procure4 ,it is a well-established fact that people who live much in the sun are usually stronger and more healthy than those whose occupations deprive them of sunlight4 ,,xlvii4 ,,study ,,to ,,make ,,home ,,attractive4 ,,in planning and furnishing a house1 young people too often sacrifice true taste and their own conscience for style2 forgetting that they should arrange a home for comfort1 not for a temple of fashion4 ,so large a portion of the money set apart for the whole outlay is expended in adorning their parlors1--the only part of a house which is1 in a measure1 public property1--that they are compelled to cheat themselves out of much comfort and convenience1 when they come to the furnishing of the real home1 or family rooms1 unless possessed of wealth so abundant that expense becomes a secondary consideration4 ,we think the family sitting and dining rooms should receive more thought and care than any other part of the house4 ,neatness1 of course1 should be preserved everywhere1 and the parlors be furnished with as much of style and fashion as your means will warrant your expending to meet your own desires1 or in deference to public opinion1 if you are at all inclined to cater to its gratification4 ,in your chambers study neatness and convenience1 and also in the kitchen2 but when you turn to the sitting and dining rooms1 give yourself abundance of time to deliberate over everything connected with these apartments1 and1 after due consideration1 begin the work1 which1 if rightly understood1 will be a toil of pleasure1--a labor of love1 never ending2 because every week some pretty device or fanciful change or addition will occur to you1 by which you can add to its simple attractions1 thereby giving yourself great pleasure1 and filling your heart with happy thoughts4 ,from the tone of the letter and question prompting this chapter1 we should not class its writer with those who desire a position among the 8fashionables10 whose greatest pleasure lies in parties1 balls1 and theaters1 or a ceaseless round of 8calls10 and who would be made perfectly miserable if compelled by any circumstance to pass a quiet evening at home1 with nobody but their husband4 ,for such there is no home4 ,that word belongs to an unknown tongue1 which their hearts can never interpret4 ,we are not at all in sympathy with those who take it for granted that the husband is always the most to be blamed1 if the club house or any outside companionship has more attractions than his own home4 ,when the 8twain are made one flesh10 if the union is consummated through love1 and not from mercenary reasons1 the heart of the husband will be drawn most naturally1 in his leisure hours1 toward the companion he has chosen from all others2 and in these early days it rests chiefly with her to make all the surroundings of the home committed to her care so attractive that his steps turn thitherward1 because nowhere else can he secure such true comfort and solid happiness4 ,having so begun1 if you continue thus to cast your spells about him1 here in this pleasant sitting-room1 young wife1 he will always prefer to spend his leisure hours where your skill and taste make it more bright and restful than any other resort can be4 ,now1 in the earliest days of your wedded life1 before other cares engross your time and thoughts1 you have the opportunity to make home a word of sacred meaning1 to learn its true nature yourself1 and to gather around it associations that shall be lasting1 and a safeguard through life4 ,it is not by the 8great sacrifices10 or 8heroic devotion10 which you speak of1 that this blessing can be secured2 but by little things--daily acts--the work must be begun and the building established on a firm foundation4 ,bear this in mind constantly while planning the room1 selecting the furniture1 and arranging the many trifles that1 combined1 make a sitting-room peculiarly attractive4 ,secure1 if possible1 a southern or eastern lookout1 or both united4 ,select pictures that are homelike1 even if not the elaborate work of some great artist2 those do not always give the greatest pleasure4 ,flowers and vines about the room or in the windows add wonderfully to the cheerfulness of any room1 and to this particularly4 ,have neat1 white shades to exclude the sun partially during the mid-day hours1 and outside blinds to keep curiosity from sharing your evening enjoyments4 ,a book and piano are always desirable in a family room1 even if you have a grand piano for your parlors4 ,select the easiest and most comfortable lounges and chairs1 taking time to look in several manufactories before you decide2 for hard1 unyielding sofas and chairs are only fit for show or torture rooms4 ,a commodious table for books1 and gas or lamps1 suitable for writing1 with convenient drawers to hold all necessary writing-material1 and your own work-stand in the corner1 are essential4 ,these are always useful and convenient2 but it is not needful that we go into elaborate specifications4 ,your own taste and love1 if you set about the work in the right spirit1 will teach you better than any one else can do4 ,arrange the necessary articles and all the embellishments with care and thought1 so that when you stand at the door and survey the work1 the room shall lie before you like a picture1 speaking of cheerfulness1 rest1 and comfort4 ,here1 if you show your husband1 from the first1 that you are always interested in his outside labors and duties1 he will gladly come to talk over the day's doings2 and it will not take long to teach him that a good1 true wife is the best adviser he can have1--that his business knowledge and your womanly insight and tact1 united1 will solve dubious questions1 and unravel troublesome tangles1 quite as safely and far more pleasantly than any assistance and advice sought outside of home4 ,and in after life1 think you1 will it not be pleasant to look back and trace much of your happiness to the fascinations and attractions you so skillfully gathered about the pleasant sitting-room1 when you1 as 8young people10 took sweet counsel together1 and laid the foundation for mutual confidence and true domestic peace8 ,had you secured the most elegant parlors1 but left this room cold and barren1 negligently kept1 and destitute of any special attraction1 do you think your prospects of happiness would have been as bright8 ,or can you feel that you would deserve that they should be8 ,it is your work1 young wife1 to make the home4 ,your husband may provide and furnish the means1 but it is for you to see that they are used for mutual happiness4 ,next to the sitting-room1 the dining-room must be the most carefully arranged4 ,strange how few give heed to this6 ,it is sometimes a low1 dark1 ill-constructed room1 reached by stairs often unsafe by reason of darkness1 and usually opening so abruptly to the kitchen that the appetite is destroyed the moment you enter by the fumes from cooking which have been gathering in the dining-room all the morning2 and the pleasant intercourse which should enliven each meal is often sadly interrupted by overmuch talking from the adjacent kitchen4 ,if there ever is dispute or misfortune there1 it seems always destined to occur while you are at your table4 ,our city dining rooms are too frequently after this pattern4 ,here is some excuse2 for we must expect1 in one way or another1 to be 8cabined1 cribbed1 and confined0 in the city2 but in the free1 bright country1 there can seldom be any such excuse given1 and yet the same heedlessness with regard to anything pleasant in the position of the dining-room is noticeable4 ,opening into a back yard or clothes-yard1 or overlooking the barn-yard1 with nothing attractive or cheerful1--this is thought good enough for a place to feed in4 ,a very great mistake2 for here we should meet1 not to eat hastily1 and rise up and go our ways1 but there should be quite as much enjoyment in free and cheerful conversation at the table as can possibly be secured during the mere act of eating4 ,a friend occasionally drops in2 and when children are gathered about the board1 their little winning ways and delightful prattle add wonderfully to the pleasure of the repast4 ,our ,american men1 when actively engaged in business1 as a large proportion of them are1 often find the breakfast and dinner hours the only parts of the day when they can see their children4 ,it is time little folks were asleep1 generally1 before the father closes his labors and returns home for tea4 ,for that reason1 if for no other1 the dining-room1 in every family1 as being the place where1 except on ,sunday1 the children will have the best opportunity of seeing their father1 should be made bright1 cheerful1 and peculiarly attractive2 because it will be more closely associated in their minds with his presence4 ,as they grow older1 they should be taught to give their aid in arranging fruit and flowers for the decoration of the table and side-board before each meal1 8because papa will soon be here40 ,you may think these are all such little things1 that you cannot conceive it possible they should be of much importance in arranging a house1 or making home happy1 and will probably feel that your question has been unsatisfactorily answered4 ,but1 dear 8young wife10 believe me1 it is by little things that you must make the house1 now committed to your charge1 a happy one1 and so attractive to your husband that he can have no wish to seek pleasure elsewhere4 ,it is not by any great effort once in a while1 but by the constant1 daily evidence of your thoughtfulness and care1 that you will secure the confidence and companionship you are so earnestly desiring and seeking after4 ,,xlviii4 ,,the ,,care ,,of ,,cooking-,,stoves ,,and ,,ranges4 ,,next to perplexities and trouble with servants1 there is nothing that so severely afflicts the careful housekeeper as the attempt to secure attention to the cooking-stove or range4 ,the reasons given for failure in any particular point are innumerable1 and all cast the burden of blame on the poor1 inoffensive stove4 ,there never was such a miserable cooking-stove4 ,the fire won't burn1 or it burns too fiercely2 the oven won't bake at all1 or bakes so furiously that everything you trust to it is ruined4 ,it smokes1 or the gas escapes1 and fills the house with the offensive odors2 it burns out more coal in one day than should be used in two2 the dampers are useless1 or the grate cannot be turned over4 ,there is scarcely a defect to be imagined but is charged to this necessary evil1--the cooking-stove or range4 ,in part1 no doubt1 these ceaseless annoyances spring from the heedlessness or ignorance of the servants1 but more frequently1 we think1 it is because the mistress herself does not understand the cause of the difficulty1 or how to point out and remedy the mistakes4 ,it is impossible to expect a girl will be successful in managing the fire and stove unless you are competent and willing to give her full instruction1 and are also ready to follow this up with constant daily supervision1 until time and a faithful trial convince you that the subject is fully understood1 and your injunctions regularly followed4 ,even then watch1 with all kindness and patience1 not with a fault-finding spirit1 but because carelessness and forgetfulness are bound up in the heart of almost every servant1 and ceaseless vigilance is your only protection from mistakes of the most mortifying and vexatious character2 and do you not know that such trials always come at the most unexpected and inconvenient time8 ,no doubt there are occasionally servants found1 or heard of1 who are faithful1 careful1 competent1 and safe to be trusted in every particular2 but they are1 8like angels' visits1 few and far between02 and it is wise for every housekeeper to be as exact in her explanations1 and as watchful in seeing them executed1 as if she knew her girl was totally ignorant of everything about the stove or range1 until well convinced that she fully understands and regularly carries out her mistress's lessons4 ,then1 if she fails1 it is safe to look upon the failure as culpable negligence1 for which it would be very difficult to find a reasonable excuse4 ,simply telling a servant how you wish the stove managed1 or anything else done1 is by no means sufficient4 ,to say to the new cook1 8,bridget1 ,i wish you to be very particular in cleaning out your range or stove every night before retiring1 and have your kindlings and coal all laid ready to start a fire in the morning10 will not secure obedience4 ,the answer will doubtless be1 8,o yes1 mem1 ,i always do that40 ,perhaps once in a great while you may find a cook that will do this regularly2 for it certainly1 if they will only try it1 is the easiest way4 ,but take nothing on trust4 ,see with your own eyes before you retire how much this always means4 ,too often it should be translated1 8when it suits my convenience40 ,perhaps for a short time it may be done in accordance with your wishes2 but keep open eyes1 or nine times out of ten1 in less than a month1 you will be told1 8,i can't do anything with the range or stove40 8,have you thoroughly cleaned it out each night as ,i directed80 8,o yes1 mem2 of course ,i have40 ,now1 either go to work yourself and see what is the matter1 which is the best way1 or send for a man from a stove manufactory to examine4 ,stand by with the cook to see the results of his examination4 ,of course the fire must be all out before he can do anything4 ,he will then remove every cover from the top1 and most likely find the whole surface perfectly clogged up with small bits of coal and piles of ashes1 so that the draught is obstructed2 or1 if the difficulty does not lie there mainly1 he will take out the slide to the pit under the oven1 and1 notwithstanding cook's assurances that it is regularly cleaned out1 you will find it filled with ashes up to the oven bottom2 or the grate has been so imperfectly emptied and cleaned that it is broken1 and clogged with clinkers1 leaving hardly room to make a fire in it4 ,now you have the whole mystery solved4 ,all the girl's protestations and assurances of great care in keeping the stove in perfect order cannot longer blind your eyes4 ,a few such examples may not insure cook's future attention and truthfulness1 but they will teach you1 that as the foot of the master is the only warrant for large crops on a farm1 or successful operations in any pursuit1 so the eye and hand of the mistress must ever be most vigilant and effective to secure comfort in the house4 ,there is no one convenience on which so large a part of house comfort depends as on a good cooking-apparatus1 whether in the form of stove or range2 and however perfect the patent1 nothing can so easily be put out of working order by careless management4 ,before starting a new fire1 examine if the stove has been thoroughly cleaned from the last one2 then open the dampers2 roll up and put into the grate a few pieces of paper1--or some shavings1 if you can have them1 are still better2 lay lightly on this some splinters or small bits of kindling wood4 ,do not throw them on in a heavy mass1 but so arrange them as to give free breathing-holes2 on this foundation put a few larger pieces of pine kindling1 and if you are hurried1 and need a quick1 bright fire1 sprinkle over a small shovelful of coke1 if you have it4 ,nothing kindles quicker than coke4 ,now replace all the covers1 and set fire to the paper with a match1 held underneath the grate4 ,if lighted from above1 it must be1 of course1 before the covers are put on1 and that fills the kitchen with smoke4 ,when the wood is well blazing1 before at all wasted1 take off the covers and cross-piece 7the paper will have burned out by that time1 and little smoke will trouble you71 and pour on the hard coal1 scattering it evenly at the sides1 but a little heaped or rounded in the center4 ,be careful that the grate is not filled ,,above the fire-brick4 ,this is a very important consideration1 for if heaped above1 it injures the stove1 burning out the iron-work1 and obstructing the draught1 so that the coal cannot kindle readily1 but wastes and smolders without doing much good4 ,as soon as the coal is well kindled1 close the draughts1 or dampers1 and you will have a clear1 serviceable fire4 ,it is a great mistake to use a large amount of paper or kindling4 ,the paper1 when burnt out1 makes a smothering1 black kind of ashes1 that deadens the fire1 and the pine kindling1 if used too profusely1 fills the stove with so much bituminous smoke as to clog the pipes needlessly4 ,when your breakfast is dished and sent to the table1 tell the cook to raise a cover from the stove1 and see if it would not be well to add a small shovelful of coal to keep the fire in good working order2 but it will not be necessary to open the draughts until the breakfast is over and the dishes washed and put away4 ,when that is done1 it will be time to begin arrangements for dinner1 and then the draughts should be opened a few minutes1 and the fire raked down or shaken1 so as to remove all the ashes2 but on no account stir it from the top2 that kills the fire1 turning the coals black4 ,the ashes being removed1 lift off the two front covers and the cross-piece once more2 pour on more coal1 always remembering not to fill above the fire-brick4 ,the object in lifting off both covers and cross-bar1 instead of pouring in the coal at one hole1 and pushing it across with the poker1 as most girls do1 is to prevent the coal from scattering and lodging on the plate of the stove1 under the side covers4 ,if this is done1 the coal remaining there prevents the heat from having a free circulation2 therefore every time the coal is added1 even if both covers are removed1 giving a free opening to pour on what fuel is needed1 it is best to pass the poker under the side-holes1 and see that the upper plate is free from coal and ashes4 ,we have written these simple directions at the request of a 8very young housekeeper10 who assures us that there are hundreds 8longing for just such instruction1 who1 fearing to expose their ignorance1 are keeping silent1 subjecting themselves to all sorts of mistakes1 which make their husbands cross1 and set themselves almost crazy40 ,we regret that any should feel ashamed to ask questions on household matters1 however simple4 ,to answer them1 if in our power1 is pleasure1 and the questions are a great encouragement2 for we often think we have exhausted all that need be said1 when some word from the 8young housekeepers0 remind us of points which we have overlooked4 ,,xlix4 ,,the ,,old ,,ways ,,and ,,the ,,new4 ,,it is interesting to note the changes and improvements which have been made within the last half-century in almost all the conveniences and implements which are needed in the preparation of food4 ,it may be that the ease and comfort by which this labor can be performed1 through these new contrivances1 when compared with the old ways1 and the facility with which all classes1 rich or poor1 can and do secure all or some of these conveniences1 has tempted to an indulgence in luxuries regardless of economy or health4 ,perhaps the firm health and longevity so common among our forefathers were in some degree owing to their more simple diet2 but also very largely1 we think1 to their healthful activity and industry1 and to the early to bed1 early to rise habits which their active life demanded4 ,but1 as the present generation have acquired extravagant tastes with regard to food1 as well as in dress1 there certainly is cause for gratitude that great improvements in the machinery by which such work can be performed have kept pace with the cultivated taste that demands so much more skill to gratify it4 ,we doubt1 however1 if any modern improvement can ever set before us food that will have the rare excellence1 the exquisite flavor1 of that which used to come from our mother's great brick oven4 ,ah1 the bread1--the rich-colored brown bread2 the creamy-white bread2 the pies1 puddings1 and cakes6 8',twere worth ten years of modern life1 ,one glance at that array60 ,we have yet to see the device which can compensate for the loss of the old brick oven6 ,but wishing will not restore it to us who live in cities or large towns1 unless we can bring back the old primeval forests1 and1 instead of the 8coal-bins10 possess again the old-fashioned wood-houses with their rich stores of seasoned wood1 piled high to the rafters2 and the huge piles of green wood in the yard1 waiting for the leisure days to be cut1 split1 and housed2 or we must emigrate to the unsettled parts of the ,west and ,south1 which are still rich in splendid woodland1 where the settlers are cutting down the grand old forests1 or wastefully burning them4 ,in their present haste to clear the land1 they forget their own future interest and the comfort of their children1 who1 by this waste and destruction1 will be denied the luxury of wood fires1 and compelled to content themselves with coal1 and all the annoyances and discomfort connected with its habitual use4 ,coal is excellent for the cook-stove2 but it is a great sacrifice when none but the rich can afford wood fires1 in their family room at least4 ,it may be difficult for the first occupants of wild lands to save the great wealth of fuel1 while hastening to open up their farms4 ,but it seems to us that it would be wise to preserve larger tracts of woodland on any new farm or home-steads1 as a provision for the future2 remembering that any ten acres thoroughly cultivated will bring more abundant and better paying crops than thirty cleared but poorly cultivated2 poorly1 because the owner uses the time in cutting down the wood on the extra twenty acres which should have been given to the careful cultivation of the ten4 ,when we have been at the ,west and ,south1 at various times1 it has been a source of continual regret to see that which our large towns and cities so greatly need recklessly given to the flames1 knowing that the time cannot be far distant when these young towns will feel the need of this fuel as much as their elders4 ,we cannot help thinking while we ride through the burning forests1 that even a woman could manage so that the forests could be more largely preserved1 and the trees which must fall be saved and made useful and profitable2 while the comfort and prosperity of the possessor could be much increased by the economy1 because the farm would be brought under more careful culture1 and thus sooner return paying crops4 ,but the thought of the well-beloved brick oven has led us into the wilderness1 and away from our subject4 ,we were noticing the great difference between the ancient and modern manner of cooking4 ,many of our readers remember and have often used the brick ovens1 the large old-fashioned fireplace1 the long crane1 the pot-hooks and trammel on it1 and the great pots and kettles suspended by them over the fierce fire1--the immense 8roaster10 the 8,dutch oven10 the ,johnny-cake baked on the 8,bannock-board0 before the glowing bed of coals1 while bright rows of apples were sputtering on the hearth4 ,but all these names are to your children like words in an unknown tongue4 ,they will never know the rich flavors gained only by this mode of cooking2 neither will they endure the pains and penalties by which this knowledge was obtained4 ,what would those tyrants of our households1 the modern cooks1 say if compelled to swelter over the blazing fire1 or roast with the meats they are cooking upon the fiery coals on the hearth8 ,some years since we were presented with one of ,stewart's stoves1 which proved so satisfactory that we never expected1 and hardly desired1 anything better2 and when1 a few years later1 we were persuaded to put the 8,peerless0 in its place1 although always very ready to try anything new that promises to lighten or simplify the kitchen work1 we confess that it was with much reluctance that we consented to make the change1 being in no wise inclined to believe that it could at all compete with our old and well-tried friend1 the ,stewart's4 ,but the stove proved itself worthy of its name4 8,peerless0 it certainly has been1 and in all respects given us more comfort than any stove or range we have ever used1 baking equally in every part of the oven1 and using much less coal even than the ,stewart's4 ,it is made by ,pratt and ,wentworth1 of ,boston4 ,we well remember when cook-stoves and ranges were first brought into common use1 and how positive the good housekeepers were that nothing decent could be prepared with these strange contrivances4 ,but only a few days were needed to work a complete conversion4 ,since then1 almost every year brings before the public some new range or cook-stove1 or marked improvements on the old4 ,by and by we expect to see stoves and ranges arranged for the use of gas1 instead of coal1 for cooking2 and if a better quality of gas than that which has tormented us for the last few years can be furnished1 we imagine any such invention will bring us nearer to the perfection of cooking arrangements than has ever been reached4 ,to be free from smoke1 and the dust and vexation of coal and ashes1 will indeed be a consummation most devoutly to be wished4 ,but until gas can be thus used in the kitchen1 housekeepers have reason to be well satisfied with the many excellent ranges and stoves now in general use4 ,l4 ,a ,,few ,,hints ,,on ,,carving4 ,,it is a great accomplishment to be able to carve well and easily1 without awkwardness2 but it is one that receives altogether too little attention4 ,too often it would seem that the host or hostess1 or whoever is called upon to perform this table duty1 has no idea of there being anything needed but to hack off in the most expeditious manner as much meat as is required to satisfy the wants of those present1 without the slightest reference to the mode in which it should be done1 or the choice bits to be secured by careful carving4 ,we have seen those who in every other respect were true gentlemen and ladies1 carve poultry or a piece of meat in such a barbarous manner as to banish all desire to eat1 and almost the ability to taste the big1 uncouth1 mangled lump that was put1 or rather thrown1 on the plate4 ,to cut off a thick1 rough piece from any part that the knife happens to light upon first1 aside from being untidy and unpalatable1 is also very wasteful4 ,after two or three such careless cuttings1 the whole piece is so defaced and uneven1 that it is no longer possible to secure a decent looking bit3 and the bone is left with much adhering to it1 in ragged morsels1 which dry and become worthless if left over to the next day1 but which1 had the joint been properly carved1 could have been sent to the table for a cold relish for tea1 in a neat and attractive form4 ,our ladies are seldom good carvers1 and do not often attempt it4 ,few have been taught1 or thought it worth while to try and learn2 but in early times it was considered an indispensable part of a girl's education4 ,the want of such knowledge often leaves one in an unpleasant and embarrassing position2 for to every one there occasionally comes a time when the gentleman of the family must be absent1 and the lady must do the carving1 or ask a guest or stranger1 who may be even more awkward than herself4 ,to stand up while carving is not as proper or skillful a way of doing the work as to be seated2 but it is sometimes easier and more convenient1 and1 if the table be at all crowded1 less troublesome to guests4 ,in such cases it is quite allowable4 ,the carving-knife must be sharp and thin4 ,a large1 broad-bladed knife is needed for meats2 a long1 narrow1 and sharp-pointed blade for poultry and game2 both should be kept in perfect order1 and always ready for use4 ,when dished1 poultry or game must be laid on its back1 the breast uppermost1 for the greater convenience of the carver1 who should put the fork into the breast1 holding the bird firmly1 until he has taken off the wings and legs1 cut out the merry thought1 or wish-bone2 cut nice1 even slices from the breast1 and removed the collar-bone4 ,a skillful carver will do all this without once turning the fowl over4 ,next cut off the side-bone1 and cut down the back1 dividing the carcass in two4 ,separate the drumstick from the second joint1 and in helping a lady1 if she prefer the wing1 cut it in two parts that she may handle it more conveniently4 ,a ham1 or a leg of lamb or mutton1 should be first cut in the middle1 clean down to the bone1 passing the knife all round4 ,then cut thin1 even slices from the upper or thicker part1 separating each slice from the bone at the bottom1 carefully1 without tearing it4 ,some slices can also be cut from the lower part of the leg or ham1 which are just as good as the upper part2 but after a little you come to the cords or fibers1 and then the remainder of the lower part should be set aside to cut out all the little bits for a relish at tea1 or1 in ham1 to chop up as seasoning or with other kinds of meat for hash4 ,by cutting meat in this way1 much may be saved4 ,good carving is good economy4 ,the middle portion of boiled tongue is the best1 and should be first served to guests4 ,the tip is fit only for hashes4 ,it should always be cut crosswise1 never lengthwise4 ,when dishing a sirloin1 place it on the platter with the tenderloin underneath1 and carve thin slices lengthwise from the side next to you2 then turn the piece over1 and carve the tenderloin carefully1 cutting across the piece1 serving equally from both parts4 ,in carving a fore-quarter of lamb1 divide the shoulders from the ribs2 then separate the ribs4 ,the fore-quarter of pork and mutton should be carved in the same way4 ,when carving the hind-quarter1 cut neatly between the ribs to the joint1 which must then be carefully separated1 so as not to bring a jagged1 mangled piece to the plate4 ,to do this you will be obliged to charge your butcher particularly to crack the joints1 not only of the hind1 but also of the fore-quarter4 ,he has the implements to do it more expertly than you can1 and unless this is well done1 it is quite impossible to carve the ribs neatly4 ,serve a bit of the kidney and the fat to each guest if agreeable4 ,some do not relish the kidney1 and could eat with more relish if it were not on their plate1 and for this reason it is safest to ask each one before helping4 ,in carving a fillet of veal1 begin at the top to cut1 serving a portion of the dressing to each guest4 ,when carving the breast of veal1 cut the upper portion of the brisket1 or that part of the breast that lies next to the ribs1 separately1 and in helping1 inquire what part is preferred4 ,some like to send a young pig whole to the table1 with a lemon or bunch of parsley put into the mouth4 ,we think it much nicer to take off the head1 and cut the pig in halves or quarters1 before sending it to the table1 and then carve it4 ,it would be very unpleasant to many to see such a revolting caricature of a live pig brought before them4 ,but each one must judge for himself4 ,,li4 ,,parental ,,example4 ,,parents may give 8line upon line and precept upon precept10 in their assiduous watchfulness over the manners and morals of their children1 yet1 if they do not constantly bear in mind that example has more influence over the young than precept1 their efforts will be of little avail4 ,if you reprove a child for careless usage of books1 show them how they are injured and defaced1 by turning down corners1 scribbling on the margin1 or throwing them down on the face1 how much good will such lectures do1 if1 when he enters your library1 or comes where you have been reading1 the child sees your books tossed about1 the bindings strained1 and the corners in a most undesirable condition8 ,you endeavor to inculcate a habit of neatness in your daughter2 you insist that when she returns from a walk or ride she shall smooth out her bonnet-strings1 brush the dust from it1 and put it at once in the bonnet-box2 you tell her to fold her shawl neatly1 hang up her sack1 pull the fingers of her gloves straight1 fold them up and lay them in their appropriate place2 and this you request her to do1 not once or twice1 but habitually1 not only because it is tidy1 but also a great saving of time and garments in the course of a year4 ,but if you come in1 and toss your street garments about in the most careless manner1 how much good1 think you1 will all your words of instruction have accomplished8 ,you may enforce obedience1 but compulsory habits are not usually abiding2 and1 when old enough to cast off restraint1 it will be1 not so much the words you have spoken1 as the things your child has seen you do habitually1 which will influence and guide her womanhood4 ,you resolutely object to your children using low phrases1--what is termed slang2 but if your own conversation is largely interspersed with foolish or needless ejaculations1 fight against it as you may1 you will find it impossible to prevent them from copying your mode of speaking1 and it will be very strange if they do not carry it to a much greater extent than you have done4 ,nowhere is this force of example so strikingly exemplified as at the table4 ,it is always disagreeable to see a child sitting with its arms on the table1 or resting its elbow there while carrying the food to its mouth4 ,there is some excuse for the little ones1 as their short limbs grow weary1 and the position1 though a very awkward one1 seems to them a rest from the restraint of the table2 and no doubt it is so4 ,it is exceedingly annoying to see children filling their mouths too full1 and then washing the food down by drinking1 before the food is half masticated4 ,if a child reaches over another's plate for some article of food1 instead of politely asking for it1 who can help feeling disturbed by the rudeness8 ,it is disagreeable to all present to see any one stand upon the round of the chair1 or on the floor1 and spring after a piece of bread or meat1 or push a dish across the table instead of handing it4 ,you shrink from the child who helps itself to butter with the knife from its own plate4 ,all this is annoying in children1 but it is intolerable when practiced by the parents4 ,they are as much disgusted as any 8lookers-on0 can be1 when they notice such rude1 ill-mannered actions in their children2 but while they severely blame these young things1 they forget that these are always watching and imitating their parents' faults4 ,we have seen those who were in most respects truly refined1 whose great anxiety seemed to be to guard their children from any contact with rude associates1 and to teach them as much refinement of manner and character as was possible2 and in most things we have observed that such parents most scrupulously and conscientiously conformed to their own instructions2 but when we have had a seat at their table1 we have sometimes been amazed to observe that they felt themselves exonerated from the observance of the simplest forms of table etiquette1 yet held their children in strict bondage to such rules1 and made the hours spent at what should be the social1 cheerful board very uncomfortable by continued reproofs4 8,john1 take your arms off the table40 ,the child raises his eyes to his father1 and sees one arm laid on the table before him1 the other supporting his head1 with the elbow on the table1 while administering this reproof4 8,james1 how often must ,i tell you to ask for what you want1 and not reach for it across the table80 ,a few minutes after1 ,james sees his reprover reaching to the full stretch of his arm1 supplemented by the fork from his own plate1 and pick up a potato1 piece of bread1 or meat1 at the farther end of the table4 8,o child1 will you never learn to eat without smacking your lips and making such a disagreeable noise8 ,it makes one sick to hear you60 ,the child has been watching the parent while eating1 and trying hard to imitate the genuine gourmand's smack which he hears from the head of the table4 8,i am astonished6 ,why do you take the bread from the plate with your fingers and toss it in that manner to your sister8 ,never let me see you guilty of such rudeness again60 ,now1 children are quick to see mistakes and discrepancies in the conduct of their elders1 or those who have the rule over them4 ,it does not require many years for them to mark how inconsistent such training is4 ,naturally children are not very fond of rules and regulations2 they like freedom of action as well as their elders2 and if they see that what is called rude and ill-mannered in a child is the daily practice of those whom they are expected to look up to1 is it strange that they take every possible opportunity to transgress these precepts1 so strangely nullified by parental example8 ,they are always reaching forward to something beyond their present condition4 ,if father or mother does such and such things1 which are denied to the young son or daughter1 of course they long for the same privilege2 because if their parents do thus1 it must be something smart1 the imitation of which brings them nearer to manhood and womanhood1 and farther from childhood1 from which latter period all children are eager to hasten away4 ,then1 if this is so1--and we think every observing parent has found it to be true1--is it not important that the rules which are laid down to secure good morals and good manners in the children should be considered of sufficient importance to regulate the practice of the parents2 and should not the deviations from them1 on the part of the elders1 be few1--or1 better yet1 none8 ,,lii4 ,,true ,,taste ,,more ,,effective ,,than ,,money4 ,,many imagine they must relinquish all hopes of gratifying their tastes1 or the inherent love of the beautiful1 if they do not rank among the rich4 ,this is an entirely false idea4 ,there are houses upon which thousands of dollars have been expended1 that would be quite intolerable to people of real refinement as a permanent residence4 ,the whole arrangement and furniture are so stiff and formal1 so heavy and oppressive with superfluous ornament1 that simple curiosity to see what strange vagaries can enter into the heads of the rich1 and in what absurd manner they study to spend their abundant wealth1 would seem to be the only motive which could tempt a sensible person to enter4 ,on the other hand we find small1 modest cottages1 which bear unmistakable evidence of the necessity of close economy1 which have far more of real comfort and convenience about them than those splendid mansions1 and at the same time they are gems1 bearing in every part the stamp of true elegance and refinement4 ,they are so beautified by the genuine taste and ingenuity of the occupants1 that it is real pleasure to pass from one room to another1 or sit quietly and enjoy the sweet enchantment2 yet money had little to do toward securing such attractions4 ,it is the fitness of things1 the harmonious blending of shape and color1 the adaptation of the furniture to the wants of each apartment1 that make the whole combination so peculiarly delightful4 ,and yet1 how and from what was all this tasteful furnishing constructed8 ,if some of those persons1 whose dark and gloomy parlors are hung with the costliest damask1 and their furniture carved and upholstered by the most skillful and fashionable workmen1 should1 by chance1 find themselves in one of these pleasant homes1 they could not help being captivated by the spirit of the place1 in spite of the absence of style or fashion4 ,the elegant1 airy1 graceful parlors1 the rest1 the peace and comfort which pervade the whole atmosphere1 would be to them a new experience2 and what would be their astonishment to learn with how little expense all this1 which they acknowledge to be so refreshing1 has been secured6 ,no matter if the purse is not very heavy1 young people1 with good health and a fair share of taste and ingenuity1 have great pleasure in store for themselves1 when they undertake together to furnish and beautify a house1 which is to be their home4 ,there are so many small conveniences1 so many little contrivances1 that a carpenter never thinks of1 because he has never had woman's work to do1 and therefore cannot see how important these little things are4 ,a woman should know just where an hour's work1 well considered and planned1 can be employed to manufacture some convenient thing1 that will save much time and strength1 and which1 however cheaply and roughly made1 she can1 in a few spare moments1 transform into an object of real beauty4 8,harper's ,bazaar10 always full of suggestions1 often describes the way of making useful articles beautiful ones4 ,the pictures and explanations are very easily understood1 and each one who attempts to profit by these suggestions can elaborate or modify as her skill1 time1 or means may allow4 ,there is no end to the variety and improvement that will grow out of each successive trial2 and certainly no end to the pleasure that one can enjoy in seeing such trophies of taste spring up within and around a new home4 ,a few yards of bright blue1 pink1 or green paper muslin1 with an overskirt of cheap ,nottingham lace1 dotted muslin1 or an old lawn dress1 can soon transform a rough half-circle or square piece of board into a pretty washstand or dressing-table4 ,old broom-handles make good legs for the stands2 and a part of the length of the handle1 not needed1 or some smaller stick1 answers nicely for the rounds or braces4 ,the husband can easily bore the holes in the top1 into which the legs may be fastened1 and also for the braces necessary to keep the table firm2 an old piece of cloth does nicely for the under-cover2 an old hoop-skirt nailed around the edge of the top1 before the wadding and upper cover are put on1 is excellent to make the outside skirt hang in a proper manner1 or the grandmother's old-fashioned wire fire-fender1 which for years has lain rusting in your mother's garret1 is admirable for that purpose4 ,then1 with the bright1 delicately colored paper muslin1 and the white lace or lawn overskirt1 or cover1 you have1 with trifling expense1 as pretty a toilet-table or washstand as any one need desire4 ,underneath the hoops or fender you may have a convenient repository for work-basket or boxes1 if your house is not well supplied with closets4 8,sleepy ,hollows10 sewing-chairs or easy-chairs made from old hogsheads or barrels1 and pretty lounges from long packing-boxes1 are1 we think1 among the articles the 8,bazar0 has sometimes mentioned1--giving pictures and explanations of the manner in which the roughest and hardest work may be executed4 ,from these directions1 any one with tolerable skill can gather the first ideas1 and then proceed to make the articles1 modifying the shape to suit their own fancy4 ,pretty ottomans or stools covered to match the furniture of the room are a great convenience1 and help to give a genteel1 stylish air4 ,if skillfully made and dressed1 who could imagine that they are formed from well-cleaned and scoured soap-boxes or butter-tubs1 with castors screwed to the bottom1 and a cover with hinges on the top1 thus serving a double purpose1--making a pleasant seat1 easily rolled to any part of the room1 and a convenient box or trunk for holding work-bundles1 papers1 or your boots and slippers4 ,we never regret the loss of youth and strength so much1 or are so near being envious1 as when we see young people studying how ingeniously they can arrange a small cottage1 and give it the air of beauty and elegance their natures so much crave4 ,they will not find half the pleasure in enjoying it1 all perfected1 as they would have had in planning and executing2 and yet how many throw aside such enjoyment1 and turn this pleasant labor into drudgery1 not willingly cultivating all the talents ,god has bestowed upon them1 but repining because they cannot afford to employ an upholsterer to furnish what their own skill might have executed perhaps far more satisfactorily4 ,we will follow these suggestions no further1 but hope some of our young housekeepers may be led to improve the hints1 in a manner that shall make them converts to the ideas advanced4 ,,liii4 ,,cooking ,,by ,,steam4 ,,much has been said of the superiority of steamed food over that which is boiled or baked2 and year after year the papers or magazines devoted to domestic economy and the improvement and simplification of household labor have advocated this mode of cooking meats1 vegetables1 and many other articles of food1 every few months recommending some new invention4 ,we have tried one experiment after another1 finding1 to be sure1 some imperfection in all2 but enough that was practicable to convince us there was much which was desirable in the idea2 and1 if able to do the work with our own hands1 confident we could reap great advantage from it4 ,when the mistress of a family has not strength to do her cooking herself1 or that part of it which requires more than ordinary judgment and skill1 she is not situated so that new modes of work can be tried with much prospect of success4 ,most servants1 particularly the cooks1 when accustomed to one mode of work1 are very reluctant to change2 and1 therefore1 if the mistress is not able to make all experiments herself1 she will soon find1 unless fully prepared to have the autocrat of the kitchen abdicate without 8giving notice10 that it is safest1 and wisest often1 to allow a tolerably good girl to move on in the 8even tenor of her ways10 without attempting any changes1 except those which she can bring about quietly and imperceptibly4 ,this is no very easy lesson for an old housekeeper to learn2 but repeated defeats must teach her that patience1 as well as discretion1 is a 8better part of valor40 ,in the last century1 an ,american1 ,benjamin ,thompson1 made ,count ,rumford by the ,elector of ,bavaria for distinguished military and scientific services1 gave much time and thought to the study of heat and experiments in cooking1 being the inventor of the present style of coal fireplaces and grates1 cooking ranges1 etc4 ,he was the first person on record1 with any pretensions to learning and philosophy1 who ever studied the dressing of meat for food as a science4 ,the result was the invention of a boiler for cooking by steam4 ,within a short time another boiler has been perfected involving the same principles1 but containing various improvements over the steamer of the last century1 which has been named 8,rumford's ,boiler0 in compliment to the original inventor4 ,we have been trying it4 ,our cook was positive she could never use that thing4 ,it was troublesome1 took up too much room on the stove1 etc4 ,bless the girl6 ,that is one of the excellences of that thing4 ,little else in the way of utensils is needed on the top of the stove1 beside one of these boilers4 ,we stipulated that she should use it two weeks1 and if found troublesome1 it should share the fate of many other inventions1 and no more be said about it4 ,but long before the two weeks expired it had won ,mary's heart entirely1 and now she would sooner part with anything else from her kitchen than the 8,rumford ,boiler40 ,one peculiarity of this most excellent boiler is1 that unlike all others we have ever seen1 neither steam nor water comes in actual contact with the article to be cooked4 ,two inches of water is put into the bottom of the boiler4 ,then a large receiver1 into which meat1 fowl1 or fish is put to be cooked1 is fitted on tight over the boiling water1 and shut off from all possibility of being touched by steam or water by a close-fitting cover4 ,above this two other pans1 or boilers1 for vegetables1 custards1 etc41 can be fitted with tight cover also2 and the whole boiler1 which is about as large but higher than an ordinary wash-boiler1 is also closely covered4 ,very little fuel will keep the water boiling hot when once it has reached that point1 as no heat can escape by evaporation4 ,it is not generally understood1 or at least it is not borne in mind with sufficient care1 that 8after water is just boiling1 all the fuel which is needed to make it boil violently is just so much wasted1 without in the smallest degree expediting or shortening the process of cooking4 ,it is by the heat1 its intensity and the time of its duration1 not by the boiling or bubbling up of the water1 that the food is cooked40 ,in this 8,rumford ,boiler0 the water can be kept at the boiling point with no more fuel than need be used to keep two quarts of water at that temperature4 ,it is the most economical and comfortable arrangement for summer use1 and at the same time equally desirable for the winter4 ,meat cooked in it not only retains all its juice1 but also nearly all its original weight1 losing about one ounce to a pound2 by the regular process of baking1 meats lose over four ounces to a pound4 ,the uniform heat of the boiling water cooks whatever is put into the boiler equally all the way through2 no meat1 vegetable1 or any other article can be scorched4 ,it would seem impossible for the poorest cook to spoil a dinner1 so long as she does not let the fire go out or remove the boiler from the stove4 ,meats require no basting1 and in that respect much time and labor can be saved2 and the fire once fairly burning can be kept low as soon as the water has reached the boiling point1 and no more care of a coal fire is needed till the dinner is ready4 ,meat1 fish1 and vegetables may all be cooked at the same time in this boiler2 for being placed in separate receivers with closely fitting covers1 no taste can possibly pass from one kind of food to another4 ,meat thus steamed or cooked is much more juicy1 tender1 and easy of digestion than when prepared in any other way we know of4 ,no danger of burning1 scorching1 or overcooking4 ,if left in much longer than is needed1 it is not injured by it2 for1 as no water or steam can reach it1 it is only kept hot in its own juices1 without the sodden1 disagreeable look and taste of meat that has remained too long in boiling water or a perforated steamer2 and1 what is even as great a recommendation as the excellent flavor of the food1 the house is not filled with smoke and smell of cooking4 ,besides1 if properly cooked1 there is no waste1--all is eatable and palatable2 even the tip of the wings from birds and poultry1 which in baking are dried up and perfectly worthless1 are delicious1 for there is no sweeter meat than wings1 when not dried past use4 ,in steaming all is tender and juicy4 ,when we steam beef1 mutton1 game1 or poultry1 we take them from the steamer1 dredge over a little flour1 and put into the oven about fifteen minutes1--not long enough to dry1 but simply brown delicately1--and think it an improvement4 ,we have also found1 by experiments1 that we can do many more things with this boiler than we were promised1 and with the most gratifying results4 ,we put bread1 cake1 and pies into it1 cover close1 and leave them till done2 then set them in the oven long enough to secure the rich1 golden brown2 and now there are no more burnt upper or under crusts1 and no more uncooked bottom crust to our pastry4 ,,liv4 ,,vegetables4 ,,june is the season when vegetables are most abundant and can be had in the greatest variety4 ,among the numberless articles of food there is nothing so conducive to health as good1 fresh1 and properly prepared vegetables1 and nothing which so easily deranges the whole system if used stale1 unripe1 or badly cooked4 ,vegetables having so large a share in our comfort1 it is essential that housekeepers should understand how to prepare every variety not only in the most attractive manner1 but also in the most healthful way that can be devised4 ,in the city it is not easy1 hardly possible1 to procure fresh vegetables4 ,those only who have a private team1 and can send to the adjacent market-gardens1 can hope to have them2 hence our city housekeepers1 who have never had the good fortune to live in the country during the harvest season of vegetables1 can hardly realize the difference between peas1 beans1 corn1 etc41 which can be gathered early1 and eaten almost with the dew upon them1 and such as are heaped into market-wagons and brought from a distance1 and exposed for hours or days1 if the sales are not rapid in our markets1 to the air and sun2 made to retain the semblance of fresh vegetables by frequent showers from the hose or watering-pot4 ,nothing so readily destroys all the sweetness and the richest flavors of such articles as these shower-baths2 and although the purchaser may fully understand the whole art of cooking1 no skill can bring to our city tables such flavors and richness as the farmers or the country gentleman should enjoy daily4 ,it is through carelessness or ignorance if they do not feast luxuriously all summer4 ,of course1 almost all kinds of vegetables can be cooked in a great variety of ways2 and as tastes differ widely1 and what would please one may be distasteful to another1 by this variety every one may be suited2 yet there are some general rules that must always remain fixed and immovable2 and if not followed1 no mode of cooking these viands will be fully satisfactory4 ,some few items from the history of some of our most common roots and vegetables may not be uninteresting1 before giving a review of the mode of preparing and cooking them4 ,the ,potato1 now one of the most useful and nutritious of the esculent roots1 is a native of ,south ,america1 and first found wild in ,chili and ,peru1 although it is often called ,irish potato1 and supposed by many to have been first found in ,ireland4 ,it was brought to ,england in #aehf1 and for a long time was eaten as a fruit1 or made into pies or puddings1 and eaten with sauces and wines4 ,it was so used through the time of ,queen ,elizabeth4 ,it was planted in ,ireland by ,sir ,walter ,raleigh1 on one of his estates in that country4 ,after being planted and partly grown1 the little green balls1 which follow the blossoms1 were supposed to be the fruit4 ,sir ,walter had them cooked1 but finding them not at all palatable he concluded the crop was a failure1 and1 as might be supposed1 was not very strongly tempted by his first experiment to try it again4 ,but upon turning up the ground1 to use for other purposes1 to his great satisfaction he found the food he had looked for on the stalk hid in the earth1 and of a most desirable character4 ,after many experiments it was proved that thrice as large a crop of potatoes as of any other root could be produced from an acre1 and they soon became the chief food of the ,irish peasantry1 and remain so to this day4 ,there is no end to the varieties of the potato that are being brought before the public4 ,new seedlings are announced every year2 almost every section has its own special seedling or favorite1 which seems excellent there1 but deteriorates when planted in other parts2 and many kinds which were the best known years ago are now lost sight of entirely4 ,we have not since childhood been able to find the 8rusty coats0 or 8lady's fingers10 but have never seen a potato that equalled them2 partly1 no doubt1 because one never carries the tastes of childhood into mature age to perfection1 but this is not altogether the reason2 they were1 undoubtedly1 very excellent potatoes4 ,the 8early rose0 is nearer to our idea of the 8rusty coats0 in flavor1 but is not like it in appearance1 nor of so perfect a quality4 ,the potato can be satisfactorily used in more ways than any other edible root1--in bread1 pastry1 starch1 puddings1 pies1 and salad2 boiled1 baked1 roasted1 stewed1 fried4 ,it is said 8they furnish flour without a mill1 and bread without an oven40 ,after potatoes are taken from the ground1 and have been exposed to the sun and air long enough to dry1 the sooner they are placed in a cool1 dry cellar the better they will keep4 ,mrs4 ,haskill1 in her 8,housekeeper's ,encyclopdia10 advises that all that are needed for winter use should be packed in barrels1 and a little plaster scattered over each layer1 to absorb the moisture2 such as are to be kept for spring use she thinks should be buried in the ground1 and a little plaster be sprinkled over them2 also1 ,mrs4 ,haskill claims that this is a preventive against rot1 but does not consider it sure4 ,whether this is good doctrine1 we leave for our scientific farmers4 ,the ,sweet ,potato is a tuberous root1 very different from our common potato4 ,it is common in tropical climates1 where it is much more perfect than in our colder ,states4 ,there are seldom but two kinds brought to our markets1 the red or purple rooted1 and the white or yellow rooted4 ,far ,south1 the red grows to a large size1 and is sweeter and more nutritious than those raised at the ,north4 ,the white or yellow rooted grows more perfectly with us than the red4 ,in ,new ,jersey they are largely raised1 and of a good quality4 ,thirty years ago1 sweet potatoes were a luxury on any ,northern table3 now they are in daily use when in season2 but to find them in the greatest perfection we must still go ,south for them4 ,the young leaves and tender shoots are sometimes boiled as greens1 and are pronounced quite wholesome4 ,in ,california1 sweet potatoes grow to an immense size1 often weighing four or five pounds1 and sometimes eight or ten4 ,the ,jerusalem ,artichoke grows in clusters of tubers1 something like the potato4 ,it is a native of ,brazil4 ,it was brought to ,england and was much in use there before it was superseded by the common potato4 ,it was called the ,canada potato1 to distinguish it from the common kind1 then known as the ,virginia potato4 ,it is wholesome and nutritious1 but not dry and mealy4 ,the plants are extremely productive and once started it is difficult to eradicate them from the soil2 they are said to be an excellent food for horses and hogs4 ,girasole1 not ,jerusalem1 should be the term4 ,that is the ,italian name for sunflower1 which this artichoke resembles in many particulars1 and to which it is in some degree akin1 but not at all to the artichoke proper1 which is a plant brought from the ,mediterranean4 ,the flower-head before blossoming is the part eaten1 boiled plain and eaten with melted butter and pepper1 like spinach and other greens4 ,the bottoms are also sometimes boiled in milk and eaten1 and sometimes pickled4 ,the ,french fry them and use them in various ways1 sometimes raw as salads4 ,the ,yam also resembles the common potato4 ,it is extensively grown in the ,east and ,west ,indies1 and in ,africa and ,america4 ,it is sweeter and firmer than the potato1 grows flat1 about a foot long1 and sometimes divided like fingers4 ,one variety1 called the hinged yam1 often grows three feet long and weighs twenty or thirty pounds4 ,when raw1 like the potato1 the juice is acrid and not healthful1 but boiling destroys all harmful properties4 ,a favorite dish is prepared from it in the tropics1 combined with grated cocoa-nut and the pulp of the banana4 ,,lv4 ,,cabbage4 ,,in this chapter we have something to say of an old familiar friend1 the ,cabbage1 which for ages has been one of the most useful of all our vegetables1 being very productive1 and1 for many persons1 nutritious and healthful4 ,it is found growing wild on the cliffs in many parts of the southern coasts of ,england2 but these do not very closely resemble the large1 vigorous vegetable we see on our farms and in our gardens4 ,there it is dwarfed1 not weighing more than an ounce1 with a few feeble leaves4 ,even in this state it is sometimes gathered and eaten for greens1 but is not very tempting4 ,although thus found wild on the southern ,british coast1 the numerous kinds now under careful cultivation1 in almost all our large farms or market-gardens1 are the results of many experiments made by scientific and enterprising agriculturists4 ,it was also largely cultivated and improved in other countries long before its use was understood in ,england4 ,it was a common product among the ,romans1 and although they were lawless and ambitious in their inroads upon the surrounding nations1 their conquests1 with all the attending evils1 were conducive of many good results2 for wherever their armies went1 they left behind new arts and habits1 tending toward a larger civilization than is commonly the result of wars4 ,many fruits1 roots1 and vegetables1 unknown in ,spain1 ,germany1 and ,england1 were brought by the conquering ,romans into general use among these nations4 ,the ,saxons used cabbage under the name of kale1 and it is still so called in ,scotland4 ,for a long time it was the only vegetable known in that country1 but there is no end to the kinds now in use1 and the varieties are multiplied yearly by the experiments and skill of the producers4 ,with some persons it is not easy of digestion when cooked1 but when cut up raw and used as a salad there is hardly anything more wholesome or palatable than the cabbage4 ,some chemists assert that it contains an oil which is injurious1 unless1 when cooking1 the cabbage is boiled in two waters4 ,however that may be1 we know that this vegetable is far more delicate and tempting1 if1 after boiling about half an hour1 the water is poured off1 and clear boiling water added1 in which the cabbage is cooked till done4 ,with that precaution1 aside from being nicer1 it is not half as liable to produce disagreeable effects4 ,the ,borecole1 or kale proper1 as now understood1 differs from the common cabbage in having long1 curly1 wrinkled leaves1 more like the original wild plant1 only larger and of thicker growth1 never forming into a close1 solid head4 ,they are very hardy1 and furnish most excellent winter greens2 and if the leaves and stalks are blanched1 are greatly improved and very delicate4 ,these kales are improved by frost4 ,the ,scotch or ,german kale1 or cualis 7curly greens71 is used in immense quantities in ,britain4 ,the buda and the ,russian kale are much less common4 ,the buda is considered a great delicacy when blanched2 the sprouts1 and not the heart1 being the most desirable4 ,we have never seen it in our markets1 but should think it might be brought to great perfection in our country1 and be a very desirable addition to our numerous sorts of cabbage4 ,the ,coleya oil1 so much in use in ,france for lamps1 is made from the seeds of one kind of kale1 and we think we have been told it is from the buda4 ,the ,portuguese cabbage1 from ,tranzuda1 is extensively cultivated abroad1 and we see not why that also cannot be introduced here4 ,it is said to be peculiarly tender and delicate1 and destitute of the coarse rank taste of our common kinds4 ,the heart is the preferable part2 the mid-rib or stalk being used after the green parts are cut off only as greens4 ,we wonder that some enterprising ,yankee has not brought it into our markets4 ,the ,palm kale and the ,cow-cabbage are cultivated in ,jersey1 and other of the ,anglo-,norman isles1 as food for cattle4 ,the leaves of both grow to a great height1 from twelve to fifteen feet4 ,it is the outer leaf that is fed to the cattle2 the heart of the bud is quite tender1 and when cooked is good and nutritious4 ,the close-headed cabbage has many varieties1--the white and the red drum-head1 sugar-loaf1 ,savoy1 etc4 ,these are raised from the seed1 and should be sowed the year before they are wanted1 for large heads4 ,while young1 or the first year1 if cooked at all it is as greens1 or cabbage coleworts4 ,such as are not kept for growth the second year are pulled up1 root and all1 and thus sent to market to keep them from withering4 ,the roots are cut off by the cook just before using4 ,some1 when the head is half formed1 are gathered for summer cabbage2 but if left till fall the head becomes hard and firm1 and late in the season they are pulled up and stored1 or buried in the ground4 ,such as are needed for summer sprouts or coleworts are left in the ground all winter1 and are ready early1 with the nice new shoots for the spring market4 ,the red cabbage makes a fine pickle1 and is the kind most used by the ,germans for sauerkraut1 though almost any variety will answer4 ,the dwarf red is much used abroad for stewing4 ,the ,savoys have leaves much more curly than the other varieties1 and the middle part of their firm heads is excellent for boiling1 and particularly fine for cole1 or cold slaw1 or kohl slaw1 as the ,germans term it4 ,the dwarf and the yellow ,savoy will stand the frost4 ,the ,brussels sprouts are something like the ,savoy1 but grow often three or four feet high4 ,the sprouts form in little1 delicate heads all the way up4 ,the top of the stalk is more solid1 and it is that which is like the ,savoy4 ,the ,cauliflower and ,broccoli are among the most desirable of the cabbage tribe1 and bring a higher price than any4 ,the former is probably a native of the island of ,cyprus1 and the broccoli is said to have been introduced into ,holland and ,england from ,italy1 in the seventeenth century4 ,they are quite similar in habit and taste1 but the broccoli will bear the frost and cold better than the cauliflower4 ,both are very great favorites and very delicate4 ,the leaves of all kinds of cabbage decay very early1 and are then exceedingly offensive4 ,they should never be allowed to remain in the cellar or lie about the house1 as they are very injurious to the health4 ,the water in which cabbage is boiled is also offensive and unhealthy1 and should be poured into drains where it will the soonest pass off4 ,our farmers often feed the outside leaves of cabbage to their cattle4 ,all very well if they do not give them to their milch cows4 ,many of our dairymen will not believe that cabbage or turnips injure the flavor of milk or butter1 but we think their taste must be greatly perverted if they fail to detect the flavor at once4 ,,lvi4 ,,pulse4 ,,many of the most useful and important of farinaceous or mealy kinds of vegetables are known under the name of pulse4 ,all the large varieties of the bean1 pea1 lentil1 tare1 and vetch belong to this family4 ,the ,vetch and ,tare are chiefly used for cattle2 very seldom in this country or ,england are they seen on our tables1 even among the poorest class of people2 but the lentil1 a kind of bean1 is greatly esteemed among the ,french and ,germans1 and1 when properly and carefully prepared and seasoned1 is more highly esteemed by them than the common pea and bean4 ,they consider the flavor better1 and the vegetable itself more nourishing4 ,in ,france it is extensively used for seasoning soups1 but in ,england and ,america is not much known except as food for cattle4 ,next to nuts and fruits1 all kinds of pulse were important articles of food in the earlier ages1 for it required little labor and skill to produce or raise them4 ,when fresh and tender1 many kinds of pulse can be employed in cooking1 particularly for soups1 and many that we know nothing of except through books1 would flourish in our climate1 both ,north and ,south1 and might be profitably cultivated4 ,year by year we find something new in our agricultural catalogues1 as well as in the horticultural and floral4 ,peas and ,beans when dried are less digestible and healthful than when eaten green1 as the skin becomes hard1 and unless removed1 as it can be by rubbing through a sieve for soups1 will1 with many people1 produce flatulency1 constipation1 and often severe colic4 ,but green or dried1 almost every sort of pulse will furnish excellent food for most of our domestic animals1 and is also considered very desirable to alternate with other crops1 for1 if corn or grain is raised year after year1 on the same piece of land1 it will in a short time wear out the soil2 but pulse does not impoverish the land1 and therefore may be grown on fields that require rest from more exhausting crops4 ,we learn that the time of the discovery of peas and beans has not been satisfactorily ascertained1 but they were in early times extensively cultivated1 especially the pea1 in ,india1 ,china and ,japan1 although evidently not a native of any of the extreme warm climates4 ,when the ,english were besieging a castle in ,lathian1 in #abii1 they were well pleased to supply their exhausted stores with this kind of pulse1 which grew in that vicinity abundantly1 and doubtless1 on learning its nutritious properties1 gladly introduced it into their own country4 ,during ,queen ,elizabeth's reign1 her table was supplied with peas from ,holland2 fit food1 says one of the writers of that time1 for royal ladies1 because 8it was brought so far and cost so dear40 ,now1 under careful and more enlightened culture1 the varieties of peas raised in this country and throughout ,europe are numerous4 ,to speak of them all and of the whole family of pulse would require a volume4 ,but much depends on the section in which the different varieties are raised1 for1 as with most kinds of produce1 that which in one locality would prove most excellent1 when transferred to another will become quite inferior4 ,the ,chick-pea is small and not very digestible4 ,it will not boil soft1 but1 like some of the lentils1 is parched1 and in ,egypt and ,syria sold in the shops to travellers1 by whom it is greatly esteemed1 because while passing through the deserts it occupies little room and needs no preparation4 ,youmans says that it will sustain more life1 weight for weight1 than any other kind of food1 and that peas and beans are ranked first among the concentrated1 strength-imparting food2 but although strength-giving1 we do not think it easily digested1 unless eaten while fresh and tender1 and cooked with care4 ,some kinds of peas are prepared by the ,chinese as a vegetable cheese4 ,it would be useless to attempt to mention the best varieties of either peas or beans4 ,some seek for the earliest1 some the largest or most prolific4 ,in selecting1 it is always wise to go to some intelligent seedsman1 keeping a large assortment of all kinds of seeds1 and learn his opinion2 then1 from the information thus obtained1 decide which variety will best meet your wishes and locality4 ,some kinds of peas1 like the string bean1 have the pod and seed cut up and cooked together4 ,the ,turnip was introduced into ,england from ,hanover4 ,it now grows wild in many parts of ,england1 but the wild kind cannot1 by cultivating1 be brought up to the excellency of our garden and farm turnip4 ,the turnip tops are brought into market for greens4 ,the medium-sized roots are better than the largest1 which are liable to become corky or spongy4 ,the ,carrot was brought to ,england by ,flemish refugees1 during the reign of ,elizabeth1 and the leaves were in great demand by her court ladies as ornaments for the hair4 ,the ladies of the present day are not satisfied to use it for that purpose1 but by putting a root into a glass of water1 and hanging in a window1 in a few weeks they have a pretty1 graceful window ornament1 as young leaves will start out and form a green ball1 very delightful to the eye in mid-winter4 ,both turnips and carrots are largely used on the table1 and are very desirable to season soups or stews1 or garnish fancy dishes4 ,the carrot makes a very good pie1 and with a judicious use of eggs and cream can be made quite palatable4 ,when boiled and prepared for the table1 the young and tender roots should be selected1 as when large or old they become woody and fibrous4 ,the carrot is excellent food for horses and cows4 ,unlike the turnip1 it imparts no unpleasant taste to the milk1 and is1 therefore1 very desirable for winter feed4 ,the carrot contains a much larger proportion of sugar than most of the esculent roots2 a large quantity of spirits can be distilled from it1 and it is sometimes used instead of malt for beer4 ,the ,parsnip is also a native of ,britain1 and largely used1 not only for soups and garnishing dishes1 but as a vegetable2 or1 dipped in a batter of butter1 flour1 and white of eggs1 it is fried a delicate brown1 and sent to the table as a side-dish4 ,during ,lent1 it is much eaten with fish4 ,it is even sweeter than the carrot1--much too sweet to please all tastes4 ,like the carrot1 it is excellent in soups1 and is sometimes made into bread4 ,a kind of wine1 said to resemble the ,malmsley wine of ,madeira1 can be made from the parsnip4 ,in ,ireland1 they brew it with hops1 and make what they consider an agreeable drink4 ,parsnips and potatoes1 in ,scotland1 are often beaten up with butter1 and a nice dish for children prepared from them4 ,the varieties of the ,onion tribe are more widely spread over the whole world than any other article of food4 ,the onion1 leek1 chive1 garlic1 and shallot are the kinds in most universal use4 ,in ,egypt and many parts of ,africa1 it is noted for its very delicate taste1 being less pungent and the odor less offensive than those raised with us4 ,two thousand years before ,christ1 it had1 in the estimation of the ,egyptians1 some mysterious signification1 and was worshipped by them as possessing wonderful efficacy4 ,the onion is much pleasanter for food or seasoning in warm climates than with us4 ,those raised in ,spain1 ,portugal1 and ,strasburg are famous for their great delicacy4 ,they are everywhere used1 cooked1 raw1 or made into salads4 ,when eaten raw the odor imparted to the breath is exceedingly disagreeable1 and1 even cooked or prepared in salads1 is not at all pleasant4 ,it is said that chewing a little raw parsley will remove this annoyance1 or a few kernels of roasted coffee1 but we have never known anything but time and abstinence that did remedy the evil4 ,it is to be regretted that it should be so1 for they would otherwise be great favorites with all1 and are1 no doubt1 very wholesome4 ,the ,leek is more used in ,switzerland and ,scotland1--indeed1 in all cold1 mountainous regions1 both on account of its being hardy1 and because its exceeding pungency is a recommendation in these cold regions4 ,it is a very important ingredient in two ,scotch dishes that were the noted favorites of ,king ,james ,i41 the 8,cock-a-leekie0 and 8,haggis40 ,they claim in ,wales and ,scotland that the leek was brought to them by ,st4 ,david4 ,the blanched stem is the best for soups and stews1 and is more esteemed in ,france than with us4 ,the ,chive is a native of ,britain and ,france4 ,it is sometimes found wild in the pastures1 and1 if eaten by cows1 imparts a very offensive taste to the milk4 ,it is milder than the onion or leek4 ,the leaves are the part used for broths and soups1 and in some kinds of omelets1 especially in ,france1 it is thought to be indispensable4 ,with us1 it is more frequently found in the dishes at restaurants and hotels than at our private tables4 ,the ,garlic is the most offensive of the onion tribe4 ,it grows naturally in ,sicily and the ,south of ,france1 and from there found its way into ,britain and ,america4 ,it is very little used with us1 but is found at almost all tables in ,italy1 though the root is only boiled to season soups and other dishes1 and removed as soon as it has imparted a sufficiently strong flavor4 ,the ,shallot grows wild in ,palestine1 and was introduced into ,england by the ,crusaders4 ,it is still more pungent in taste than the garlic1 but not as offensive4 ,used in pickles1 soups1 and made dishes4 ,the ,rosambole is a native of ,denmark4 ,it partakes of the character of both the garlic and the shallot1 and is used in a similar manner4 ,,lvii4 ,,pot-,,herbs ,,and ,,salads4 ,,the number of plants and vegetables that are of excellent quality1 and can be profitably cultivated for purposes of pot-herbs and salads1 are so numerous that we can only mention the names1 with here and there an item1 that we may rouse the young housekeeper's curiosity sufficiently to tempt her to search for their full history herself and we hope lead others to do the same4 ,in ,burr's 8,field and ,garden ,vegetables of ,america10 is a 8full description of nearly eleven hundred species and varieties1 with directions for propagation1 culture1 and use40 ,among them are many species and varieties which make excellent salads and greens4 ,the ,leaf-beet is much esteemed4 ,the leaf is used for greens4 ,the rib1 which is called ,swiss chard1 is cut out1 boiled1 and dressed like asparagus1 which it resembles in taste4 ,there are five varieties1 of which the silver-leaf is the best4 ,three varieties of the ,nightshade--the white from ,east ,india1 the large-leafed ,china malabar1 and the red malabar from ,china--furnish a desirable addition to our pot-herbs4 ,the juice from the fruit of the red variety supplies a beautiful color1 but is not permanent4 ,the black1 or deadly nightshade1 is poisonous4 ,the ,nettle1 of which only one kind is mentioned1 will grow anywhere spontaneously1 but is1 in many places1 largely cultivated1 and is excellent for greens4 ,the young1 tender buds or shoots are nipped off as they appear1 and will shoot out again very rapidly4 ,by being put into a green or forcing-house1 it furnishes a good substitute for cabbage1 colewort1 or winter spinach4 ,if placed near a flue in the hot-house in winter1 it will supply excellent nettle-kale all through the winter4 ,lawson says3 8,the merits of this generally accounted troublesome plant have been quite overlooked4 ,aside from the food it can supply1 the stalk is quite fibrous1 and may be made into ropes and cordage and good thread2 besides a white1 beautiful linen-like cloth can be manufactured from it1 but it has never been cultivated for that purpose4 ,it is an ,asiatic plant40 ,spinach is one of the most important of this class of edibles4 ,it grows wild in ,england4 ,flanders supplies us with some of the cultivated kinds4 ,the orache1 or mountain spinach1 is quite hardy and very good4 ,it is a native of ,tartary1 and was brought into ,england by ,sir ,john ,banks4 ,the ,quinoa1 a native of ,mexico1 is easily cultivated here4 ,the leaves are used like spinach4 ,the seeds in some places are made to take the place of corn or wheat for bread1 and are excellent food for poultry4 ,the ,english and ,irish ,sea-beet are much liked in some places1 and are easily cultivated4 ,the ,shepherd's-purse tastes somewhat like cabbage1 but is much more delicate4 ,that which is raised and marketed in ,philadelphia is wonderfully juicy1 and the leaf grows quite large4 ,of the salad plants1 ,celery stands among the first4 ,it is a native of ,england1 and has many varieties1 too numerous to mention here4 ,lettuce is an ,asiatic plant1 and1 like celery1 is an important and almost indispensable article in preparing chicken1 lobster1 or other mixed salads4 ,it is also eaten plain with simply salt or dressed with vinegar1 sugar1 and oil2 or1 what is better still1 a few drops of vinegar1 with sugar and rich cream4 ,the ,endive1 a native of ,china and ,japan1 is largely cultivated in ,america1 and by many considered one of the best autumn1 winter1 and early spring salads4 ,corn-salad1 brought from the ,south of ,france and ,europe1 is sometimes boiled or cooked like spinach2 but usually the young leaves are dressed for salad1 and in winter and early spring are excellent4 ,cress1 or pepper-grass1 belongs to ,persia1 but is largely raised here2 eaten as a salad1 either separately or mixed with lettuce or celery4 ,the varieties are quite numerous4 ,horse-radish and ,mustard are from ,europe4 ,the young tips are sometimes mixed with other greens1 and their natural pungency adds quite a pleasant flavor to less highly spiced pot-herbs4 ,the ,nasturtium is from ,peru4 ,the seeds make a pickle almost equal to the caper1 and the young shoots furnish a fine1 pungent salad2 and in all its many varieties it is a pretty garden ornament4 ,the ,purslain1 ,rape1 and ,rocket are natives of ,europe4 ,the ,samphire is used as a seasoning for salads4 ,tarragon1 from ,siberia1 is also put in salads for seasoning1 and much used steeped in vinegar for dressings of various kinds4 ,valeriana1 as a salad1 is by some thought more desirable than corn-salad1 and is likewise a very beautiful garden ornament4 ,all these and many more can be grown in our own country1 and most of them with very little trouble4 ,interesting statements respecting them can be found in most of the agricultural books1 which are well worth reading4 ,,lviii4 ,,mistakes ,,in ,,cooking ,,vegetables4 ,,fresh vegetables1 properly prepared1 are among the most important articles of food4 ,they mostly abound in saline substances that are indispensable to the maintenance of a healthy condition of the whole system2 but to secure the blessings they were designed to yield1 everything depends on their being freshly gathered and carefully cooked4 ,it is very difficult to obtain freshly gathered vegetables when one is obliged to depend on the city markets for them4 ,in this1 as in many other things1 our farmers1 and those who can afford even a small vegetable garden1 have far more to be thankful for than those whose home is in the city1 and whose tastes and desires extend no farther2 for although to those who heartily relish the summer productions1 stale vegetables may be better than none1 yet the use of them is always an unsafe experiment1 making easy victims for the many diseases incident to the summer2 whereas we imagine a reasonable prodigality in eating most of the summer vegetables and fruits1 when they can be had every day fresh from the garden1 is peculiarly conducive to the enjoyment of sound health4 ,then1 as regards the cooking of the many kinds of vegetables that are desirable only when fresh1 it must be remembered that many sorts have a large proportion of woody tissues1 which require a suitable degree of heat by which they can be softened or decomposed before they may be eaten with impunity4 ,that done1 and the acid which is found in almost all esculent vegetables becomes an essential assistance to sound digestion1 as it tends to strengthen and give tone to the stomach4 ,hard water is often recommended for cooking many kinds of vegetables1 but we know of none that are improved1 and many that are injured by it4 ,beans and peas1 for instance1 are injured by boiling in hard water1 whereas if soft water is used the skin softens1 loses its huskiness1 and these delicate vegetables become highly nutritious4 ,a little soda is used by many cooks in preparing vegetables2 but it is only when one is so unfortunate as to be unable to procure soft water to cook with that we think it can be tolerated4 ,to be sure1 it secures a fine green with some articles1 such as peas and beans1 and makes them very tender1 but this is gained at the expense of all sweetness and natural flavor4 ,a few rules for gathering and preparing vegetables in the country may be given1 which1 if carefully observed1 will secure their being brought to the table in an excellent condition1 and eaten without one murmur of dissatisfaction4 ,first1 be sure that they were raised from the best of seed4 ,it is useless to expect good vegetables unless they spring from the most perfect and best variety of seed4 8,do men gather grapes of thorns or figs of thistles80 ,those who cultivate but a few acres simply for family use1 having learned the importance of choosing their seed with care1 are every year becoming more and more particular in their search for the finest varieties4 ,more depends on this than farmers have been accustomed to think2 but seeing what can be done by amateur gardeners through care1 and reading the success of other experiments1 they are giving much more attention to this than was customary in former years4 ,the result is1 that there is no longer any excuse for having a poor article brought either from your own garden or the market4 ,it is the length of time it has been gathered1 and the manner in which it has been prepared1 that determines its excellence4 ,all vegetables are injured by lying exposed to sun and rain2 but corn1 peas1 fresh beans1 asparagus1 and lettuce become perfectly worthless4 ,they should be gathered while the dew is yet on them1 brought to the house1 and placed at once in a cool place where the sun will not strike upon them4 ,it is better to leave corn in the husk1 peas and beans in the pods1 until it is time to prepare them for cooking4 ,then watch that they are not left long in water1 if1 indeed1 you cannot avoid washing them entirely4 ,corn when taken from the husk needs no washing2 simply remove all the silk4 ,if there is a black or rusty spot on an ear of corn1 reject it entirely2 it shows the beginning of disease4 ,it improves a mess of peas1 adding greatly to their sweetness1 to boil the pods1 after shelling1 about fifteen minutes in the water you are about to boil the peas in4 ,for this purpose1 you must pour cold water over the pods1 to remove any dust or minute bugs that may be upon them2 wash quickly1 and then leave them to drain before shelling4 ,the peas1 of course1 after this need no washing1 neither do beans4 ,asparagus should be washed quickly1 to remove all dust2 but must on no account be left in the water a moment after it is clean4 ,as soon as washed1 put in a cullender to drain1 and then over the stove to cook as soon as you can4 ,all vegetables should be laid in the saucepan in which they are to be cooked1 with sufficient salt to season sprinkled over them2 then boiling water poured on1 and the whole brought to a boil immediately1 else they become of a brownish color and look very uninviting4 ,the salt1 either put on them first or the water salted before they are put in1 prevents the color changing4 ,then boil1 or1 what is better1 steam them for the proper time1--twenty minutes for asparagus1 peas1 and corn is long enough1 never over thirty minutes2 when so old as to need longer cooking1 they are too old to use at all4 ,beans require longer time1 unless very young2 from three quarters of an hour to an hour will be necessary4 ,very few vegetables1 comparatively1 are as digestible raw as when cooked2 those used for salads1 such as celery1 lettuce1 cabbage1 etc41 are exceptions4 ,some which when raw are quite poisonous can1 by skillful boiling1 be transformed into our most nutritious and easily digested food2 yet the attempt to cook them is too often made in such a careless and reckless way that1 although whatever poison they contain when raw is dispelled1 the mode of cooking makes them about as injurious to the health as the poison could have been1--half raw or overcooked till they are clammy or sodden1 or cooked with salt and fat meat until their whole nature seems changed1--requiring a stomach like that of an ostrich to digest them4 ,the potato1 when raw1 is not only unpalatable and injurious1 but is supposed to be really poisonous1 while proper cooking changes it to one of the most palatable and healthful of all vegetables4 ,the bitter cassava is so deadly when raw that the ,indians use the juice to poison their arrows2 but when grated and pressed1 to remove the juice1 it is subjected to a heat which destroys all that is unsafe1 and then we have the tapioca1 so much prized for table use1 and which is regarded by many physicians as far more digestible for infants than arrowroot2 but the sweet cassava1 from which bread is made1 is1 even when raw1 free from all harmful qualities4 ,the wake-robin1 from which sago is made1 is so poisonous that the juice will blister the hand2 but like the cassava1 when roasted or boiled1 is entirely free from all injurious qualities1 and is1 after being thus cooked1 made into sago4 ,in many of our 8cook-books0 mint is recommended for seasoning various kinds of vegetables1 but we do not believe a good vegetable can be improved by anything that destroys the true natural taste4 ,peas may be much improved1 we think1 by boiling the pods1 after washing them in clear soft water1 about fifteen minutes2 then strain the water from the pods1 bring it to a boil1 add some salt to keep the peas green1 and use as much as is needed to boil the peas themselves in4 ,it gives them all the sweetness that the pod contains1 which is sufficiently near the flavor of the pea not to impart any unnatural taste4 ,a little cream may be added with the butter1 pepper1 and salt required to dress them1 although we think the little water that is needed to cook them 7and it should be very little7 is far better4 ,when we see a little mint advised to 8give a fine flavor10 we have no objection to others enjoying it1 but confess we think it a perverted taste4 ,peas1 beans1 asparagus1 corn1 and potatoes should be either steamed or cooked in as little water as can be used without burning them2 and to dress the first three1 some of the water in which they are boiled should be used2 then1 in helping them out1 if any prefer them dry1 it is very easy to take them from the dish free from liquor4 ,another great mistake consists in allowing most kinds of vegetables to cook too long4 ,some require much longer time to cook than others1 but all need careful watching4 ,beets1 turnips1 carrots1 parsnips1 etc41 need considerable cooking2 but if you go beyond a certain point they become watery or sodden1 and lose half their excellence or are completely ruined4 ,peas1 corn1 and potatoes should require but little time to be cooked sufficiently4 ,when young1 peas and corn do not require over fifteen or twenty minutes2 as they become larger or attain their full growth1 thirty minutes may be needed2 if more than that1 they are no longer fit to use1 except for soups or meal4 ,peas1 beans1 asparagus1 and lettuce are often injured by being washed too much1 or by being left soaking in water4 ,wash as little and as quickly as possible2 drain1 then cover up the dish1 and put them in a cool place out of the sun till ready to cook4 ,lettuce1 particularly1 will be far more crisp and tender if1 after washing and picking it over carefully1 it is laid on ice till needed4 ,,lix4 ,,divided ,,family ,,government4 8,i ,,have a family of young children1 naturally amiable and obedient1 who1 while very young1 seldom needed even slight punishment2 but as they grow older wants and wills are thickening1 and1 occasionally1 natural perversity and willfulness are manifested which sometimes require restraint4 ,the mother's heart would shield her children from such denials or demands as the father sees is necessary to their proper education and future happiness4 ,her tenderness warps her judgment1 and too frequently her speech and action stand opposed to mine4 ,hence the question must often arise1 if she cannot control her words and feelings in the presence of the children and servants1 how far am ,i bound1 in view of the future well-being of our offspring1 to push my authority1 and1 as the father and head of the house1 insist upon her yielding to my judgment without such opposition2 and if ,i am compelled peremptorily to insist upon her silence1 when ,i am attempting to control our children1 what is her duty80 ,these questions1 which have been addressed to us1 are full of interest2 and the answer1 if given simply from the first impressions derived from the perusal of the letter1 without mature deliberation1 would seem comparatively easy4 ,but a few moments' careful reflection will suffice to show that1 looked at in all the various aspects necessary to form a thoroughly correct judgment1 it is a very intricate and important subject1 for which no one general rule can be made to meet the necessities of all4 ,the happiness of the family1 as a whole1 and the future welfare of the children1 require a united government2 but1 unfortunately1 we do not see it to any wide extent4 ,children1 who should be a bond of union1 are too often the cause of dissension and division4 ,if the father is stern1 arbitrary1 and unreasonable in dealing with the little ones1 a judicious mother1 who has suffered for them and watched over them by day and by night from their birth1 naturally shrinks from the effects which severity or irritability must have on their young and tender minds1 knowing1 in almost every case1 that gentleness and love will soften the heart and secure obedience1 while coldness and harshness will harden1 and provoke rebellion4 ,or1 perhaps1 on the other hand1 the father is loving and tender1 yet firm2 fully aware that foolish and injudicious indulgence1 although for the present gratifying1 will in the end work out1 not the peaceable fruits of righteousness1 but1 for the children1 years of sin and sorrow2 for the parents1 wretchedness1 tribulation1 and anguish4 ,with a father whose constant thought is to seek the best interest of his children1 even though it can be obtained only at the expense of some self-denial1 if the mother co-operates1 the training of their family will be a labor full of love and gladness4 ,when both parents see eye to eye1 and seek ,god's blessing on every step1 they may rest assured that their children1 thus led in the way they should go1 will1 in mature age1 rise up and call them blessed4 ,it is very strange that parents1 with so many examples which should on the one hand warn them against over-indulgence1 and on the other encourage them in the administration of all needed discipline1 should not learn to avoid disputes or discussion in the presence of their families4 ,when they so far forget their children's best interests as to wrangle and dispute whenever a case of discipline is necessary1 and allow children and servants to hear and see the whole1 they not only lose the respect of those who should naturally look to them for guidance and help1 but1 more than all1 they do lasting injury to those whom they should protect and love4 ,one or two specimens of divided counsels and the mischief is done4 ,children are quick to observe2 they turn to the parent who they learn will be most ready to hide their faults or overlook their short-comings for help to escape punishment1 or to secure the gratification of every childish whim2 but they soon learn to care little for either parent1 for the selfish love of a child who has lost respect and reverence for father or mother is of little value4 ,if the father commands and the mother1 openly or privately1 cancels the injunction1 or the mother permits an indulgence and the father revokes the permission1 the child will soon become angry and stubborn2 and even if not daring to utter reproach and insolence openly1 the spirit of bitterness and revolt is aroused4 ,if parents were seeking to destroy their children1 they could scarcely find any means so well calculated to accomplish the object4 ,but the mischief does not end here2 the parents themselves become embittered by such dissensions4 ,sometimes it leads to disputes and quarrels1 and sometimes to partisanship2 and thus the child's selfishness1 jealousy1 and mercenary nature are cultivated4 ,in such divided households better far are early deaths than life and health for children that must otherwise grow up under such malign influences4 ,if parents cannot see alike1 in matters of family government1 then they should agree between themselves on some compromise2 but in the presence of their children1 these differences ought never to be mentioned4 ,even if one parent is mistaken1 it is better far to pass the mistake by1 unnoticed1 than that a dispute should arise1 or that the other parent should interfere in the presence of servants or children4 ,in almost all such cases there is blame on both sides2 but1 right or wrong1 it is better that one should yield instantly and let the other decide1 for the time being1 than to attempt to right the wrong in the presence of any one1 particularly in that of children4 ,it is not hard to do this2 and1 ,o parents6 if you truly love each other1 it should be very sweet and easy kindly and unselfishly to discuss the matter under consideration2 but let the husband dismiss during the discussion all idea of authority4 ,it is an ugly word between husband and wife at all times2 and in the endeavor to settle a disputed point1 if you seek for any good results1 keep it as far out of sight as possible4 ,go to your wife in the same spirit that influenced you while wooing her1 and speak with the same tenderness2 we think words thus spoken will be like oil on the troubled waters1 and bring you into closer and more harmonious union than any commands can do4 ,but while settling any disputed point with regard to the management of children1 it should be constantly remembered by the father that1 of necessity1 the mother must have more to do with their early years1 and can hardly fail to understand their peculiarities better than he can do4 ,it is only a few moments at a time that the father can spend with them1 while the mother must watch over them hourly1 providing for all their constantly recurring wants4 ,to her belongs1 naturally1 the care of their health and early habits2 to her the watching and weariness in times of sickness1 and the harassing toil of nursing them through the fretful period of convalescence1 back to soundness and vigor4 ,in the few hours the father's business allows him to spend with his family1 he may be able to see the weak points more clearly than the mother can do1 who must be always with them4 ,he may see plainly how1 at times1 she weakly yields to their caprices1 allowing herself to become a slave to them1 often because too weary to be firm4 ,this is the time when his love1 tenderness1 and sympathy for his wife1 the mother of his children1 should be most earnestly manifested2 when he can prove which is the stronger1 which better fitted to be the true head of the house4 ,these weaknesses1 from whatever cause they spring1 should not be noticed before the little despots2 when alone1 the husband1 with the greatest kindness and gentleness1 can show his wife how such indulgence will lay the foundation for much present trouble1 and perhaps for a corrupt and disgraceful future4 ,if she has good sense1 and he1 with unselfish desire for the good of all1 does not seek by arrogant dictation to set himself above her1 we can hardly imagine a wife and mother who would not earnestly endeavor to make the necessity of such appeals very unfrequent4 ,but if the mother is frivolous and self-indulgent1 too weak and indolent to take up the cross of refusing childish1 unreasonable importunities1 for the glory that shall crown her when1 by her firmness1 her children have become noble men and women1--then1 ,god help her who can thus lay the ax to the root of all domestic happiness6 ,for the husband and father to push his authority or command silence with the children at home1 constantly exposed to such influences1 can do no good2 it only increases the difficulty4 ,we know of no better or surer way to save the children than to remove them from home and a weak mother's cruel indulgence1 and place them in some school where health and morals may be carefully watched over1 but one sufficiently strict to save them from the evils of too great indulgence4 ,this is a hard task2 but it has saved many children whose parents1 either one or both1 were too foolishly tender or too cruelly indolent to control them1 as ,god has commanded1 in their early years4 ,,lx4 ,,how ,,can ,,we ,,secure ,,good ,,servants8 ,,many inquiries reach us1 both from city and country1 as to the best and most certain way to secure1 if not the best1 at least tolerably good servants4 ,it is a question impossible to answer with any degree of certainty4 ,the very best managers1 the kindest and most conscientious1 are no more sure of being suited than those who work without method1 and are not governed by the law of kindness4 8,where shall we apply when searching for help80 is a question that is asked very frequently1 and is equally impossible to answer4 ,some say1 8,advertise40 ,the next will give you such a history of her trials from advertising1 as will most effectually frighten you from that mode of help-seeking4 ,but they will tell you to go to one intelligence office1 and1 if that fails1 refer you to the next best4 ,another will say1 as we should1 that of all places an intelligence office is the most disheartening and the least reliable of any4 ,a lady in the country1 with a large family1 who is so happy as to have two grown-up daughters for her chief assistants1 is desirous of 8obtaining a raw ,german or ,english girl1 hoping to be able to train her to do general housework properly10 and inquires where she must apply to obtain such a one1 8right from the ship10 before a week or two of idleness has taught her the 8ways and the manners0 of those who have been in this country longer4 ,we have very little experience with what are called 8greenhorns10 or girls right from the emigrant ships1 though we doubt if they can be any more ignorant or half so unmanageable as many of the girls who have been in ,america for years4 ,the emigrant ships which come to ,new ,york land their passengers at ,castle ,garden4 8,the ,labor ,bureau of the ,commissioners of ,emigration0 is under the supervision of ,eugene ,casserly1 and we are told by reliable authority1 that unless friends have secured employment for them before they reach our shores1 their names1 if they come seeking work1 are registered in an intelligence office there4 ,for any one proposing to seek servants from among those just landed1 it may be well to go to that office1 when these ships first land their passengers1 and endeavor to form as correct a judgment as is possible1 before actual trial4 ,we are also told that some little conversation with the officers of the ship will sometimes make the selection easier or more satisfactory4 ,during the tedious passage the officers have many opportunities of seeing their passengers under circumstances that can1 if they choose to notice1 enable them to form a reasonably correct idea of their character and capacities2 though we fear that officers on board emigrant ships seldom give much heed to those under their care4 ,a reader inquires 8if it would be safe for a young housekeeper to attempt to train a #8raw recruit1' and1 if so1 from which of all the countries whose people flock to our land we would advise her to seek for a good1 reliable servant40 ,it requires much patience and no small degree of skill to take a girl from another country1 whose whole life and associations have been entirely different from our own1 and bring her into a new life by teaching her to forget all her early habits and modes of working4 ,it is a great and uncommon gift to be able to do this with patient kindness1 and yet with such authority as insures obedience4 ,success in such an undertaking is a blessing both to the teacher and the pupil4 ,now and then we find one who1 under such teaching and benevolent guidance1 has fully repaid all the thought and care which has been bestowed upon her1 and who1 by her fidelity and unwearied energy1 has won the love and grateful appreciation of all1 and is looked upon as the good angel of the family4 ,but we regret to say such characters are rare2 and though1 in some instances1 the impatience and irritability of the mistress may repress much of good which1 under better auspices1 might have been developed1 yet we do not believe as a general rule that the chief blame should rest with the mistress4 ,not one in a hundred--and that we fear is a high proportion--of all the ,irish that come to our country can1 by any amount of care1 patience1 or indefatigable teaching1 be transformed into a neat1 energetic1 faithful1 truth-telling servant2 and as for gratitude1 once in a while you may find one who remembers your faithful teaching1 your kindness and care in times of sickness or trouble1 who cannot be turned from her fidelity and attachment to you2 but for the most part all this vanishes like the morning dew1 at the first chance for easier work or higher wages4 ,the ,english and ,scotch1 as far as our observation goes1 are more inclined to make their employers' interest their own4 ,they labor as faithfully1 and watch with an eye to economy quite as earnestly1 when left in charge alone1 as when the master and mistress are near them4 ,of course there are exceptions to every rule2 and we speak more from our own experience than from what others say4 ,the ,swiss and ,swedes are usually smart and capable2 but their inability to understand our language when they first come to us1 makes their instruction difficult and tedious1 unless the mistress is well versed in foreign languages4 ,a good ,welsh girl is one of the best1--usually neat1 active1 and quick to learn2 and as the pastors of the ,welsh churches hold it a part of their duty to exercise careful supervision over those under their charge1 that acts as a great safeguard4 ,there are no better servants to be found than such as come from ,canada and ,nova ,scotia1 if one can secure such as bring from their own country a genuinely good character4 ,naturally hardy and industrious1 they are not the kind of girls who begin by asking1 8,how many in the family8 ,how large is the washing8 ,have you stationary wash-tubs8 ,what privileges do you allow your girls80 ,but whatever they are told to do1 if within the compass of their ability1 they do it more willingly and cheerfully than most4 ,but there are not a large number of the ,swiss1 ,swedish1 ,welsh1 or ,nova ,scotia girls to be had1 nor are all who come to our country of the better sort2 so that whichever way we turn for domestic help1 one is almost compelled to feel as if buying tickets in a lottery4 ,,lxi4 ,,the ,,guest-,,chamber4 ,,it is the prevalent opinion among housekeepers that the guest-chamber1 or 8spare room10 must1 in every respect1 be the best and most desirable chamber in the house4 ,we think this a mistaken idea4 ,of course the room should be pleasant and inviting1 furnished as tastefully and with as many conveniences as can be afforded1 without curtailing the comfort and pleasures of the family1 and with such regard to comfort that a guest1 on entering1 may feel at once not only at home1 but as if surrounded with kindness and thoughtful care4 ,all this can be accomplished without appropriating the largest and most commodious room for that purpose4 ,the chambers most used1 and1 after the sitting-room1 most necessary to the comfort and happiness of the family1 to whom the house is home1 and not a mere transient stopping-place1 should be the best ventilated1 the largest1 and most convenient4 ,the mother's chamber and the nursery--if there must be two apartments1 they should be separated only by a door1 that the mother's care may be near at hand--ought to be chosen with reference to the health and enjoyment of those who are expected to occupy them for years4 ,the 8spare room0 should be a secondary consideration1 for our guests are but temporary residents of our rooms1 to whom1 indeed1 must be given all the time and attention that family cares will allow2 while to the permanent inmates the house is a resting-place from hard labor1 a refuge from outside care for some of the family1 and to make it such to husband and children1 the housekeeper has a daily routine of duties which can be wonderfully lightened by pleasant surroundings4 ,and thus1 for reasons having a bearing on every member of the household1 it seems to us very desirable that more thought1 care1 and expense be given to secure a pleasant outlook1 a thorough ventilation1 and attractive and convenient furniture for the family rooms1 than for the one set apart for those who1 however honored and beloved1 can of necessity remain but a few days4 ,we would by no means leave the impression that a family should selfishly retain their regular apartments when so many guests are present that several rooms are needed4 ,in times of large gatherings it is very delightful to see each member of the household contribute some part of his or her rights to the free and cordial entertainment of friends4 ,on such occasions1 if they are not too frequent1 it is quite amusing and conducive to much sport and cheerfulness to meet in family council and discuss the ways and means that may be employed to stretch the house1 so that twenty people can be comfortably lodged in a space where usually eight or ten have only sufficient room4 ,this1 for a short time1 is no hardship1--it is like a picnic1--and every child1 from its earliest years1 should be taught there is a pleasure in giving up rights1 whims1 and fancies1 connected with its own special apartments1 for the accommodation of others4 ,the lesson is very easily taught1 when they see that this is only a temporary thing2 knowing this1 when the pressure abates1 they will return to their rooms better prepared to estimate and appreciate the care and affection which has so pleasantly consulted their taste and comfort in arranging the apartment which is set aside for them4 ,it is painful to glance into rooms in daily use1 and see no indication that a moment's thought has ever been bestowed upon their adornment1 or to fill them with objects that1 to the children's eyes1 will unite grace and beauty with usefulness for the family's every-day life4 8,o1 this will answer6 ,it's good enough just for our own family40 ,but look into the guest-chamber1 for which enough has been expended to compel pinching in all that belongs to home and family comforts1 and all for the ostentatious display of hospitality6 ,when you see such incongruities and contrasts between the furnishing of the family apartments and the 8spare room10 you will find the same rule runs through everything connected with the family4 ,for every day use the commonest kind of delf1 with odd bits of broken or defaced china1 mismated cups and saucers1 of every variety of color1 and the food carelessly prepared1 and of the poorest and cheapest quality1 showing the same unwise disregard for family comfort4 ,but let a visitor appear1 and the table is dazzling with silver and cut-glass1 and loaded with dainties over which the utmost skill in cooking has been expended4 ,this is all wrong4 ,home should be first1 company of secondary importance4 ,let your family always have the best you can reasonably afford2 then cordially welcome your friends to share the good and pleasant things with you4 ,it is not easy to teach children to love home1 and prefer its society to all others1 if they see that all the good and pleasant and beautiful things you possess are only to be used when you have visitors4 ,you have no right to hope that your children will have good manners or be refined1 if they see only the coarsest of everything when alone with you1 but are called upon1 with company1 to put on company manners4 ,love of home1 refinement1 and good manners are blessings that will rust out and be destroyed1 if not brightened by constant daily use4 ,but we have wandered out of the guest-chamber1 and will now return4 ,because we urge that the family apartments should have the first claim1 we would not be understood that no thought should be given to the room your friends will occupy2 we only claim that it should not be paramount to all others4 ,select the furniture with such care and taste as your means will allow4 ,it is not necessary that one should be rich to do this in the most perfect manner4 ,be sure that the bed is comfortably made1 and at all times scrupulously clean4 ,if used only for one night by one person1 all the linen should be changed for every new-comer4 ,a white spread1 even if not of the best and heaviest1 is always an improvement for any bed4 ,have a spare blanket neatly folded and laid across the foot of the bed1 unless you have a closet in the room2 then it is a protection from dust to put it there4 ,a low easy-chair or rocker is always desirable1 for a lady friend may bring a young infant with her2 then1 if in accordance with1 your ability1 furnish easy-chairs or a lounge1 but no bedchamber should be crowded with furniture4 ,a table with a drawer1 or small neat writing-desk1 with an inkstand1 a few pens1 paper1 and envelopes1 are desirable1 as friends often come unexpectedly1 and neglect to bring the needed articles4 ,to find such conveniences ready at hand will be taken as a kindly attention1 which is among the little things that make a guest-chamber homelike4 ,a brush and comb1 a cushion and pins1 should be kept on every bureau1 and the 8spare room0 is no exception to this rule4 ,in this room one or two bureau drawers should be left open for the use of guests4 ,the comb and brush1 like those in other chambers1 should be washed every week if used1 or after every new occupant4 ,a few drops of ammonia1 put into a little soap and water1 will cleanse a brush easily2 rinse well in clear water1 and stand it up to dry4 ,for the washstand1 good soap1 plenty of towels1 and a nail-brush should be provided4 ,the water-pitcher must be kept filled2 a water-bottle1 with a glass turned over it1 or a decanter with a stopper1 is better for drinking water than a pitcher1 as water left exposed to the air in a sleeping-room soon becomes impure and unwholesome4 ,a slop pail or jar is needed by the side of the washstand1 unless the wash-basins are set to be filled from the pipes1 and emptied by the waste-pipe4 ,a match-box1 filled1 is always an important article in every room1 and a little basket or cornucopia is needed to hang by the glass1 into which the hair from the comb and burnt matches may be put4 ,this should be emptied when the slops are taken away2 but hair must never be thrown in the sink1 as it clogs the pipes2 always burn it4 ,of course1 when there is no necessity for close economy1 there are a thousand elegances with which it is perfectly proper to beautify1 not only the family rooms1 but the guest-chamber2 but the things here specified are convenient and some really necessary for all sleeping-rooms1 and can be procured or made by home ingenuity4 ,beautify and enrich the guest-room as lavishly as good taste and your ability will allow1 only let the family chamber be not neglected for that purpose4 ,,lxii4 ,,the ,,care ,,of ,,infants4 8,,are our little ones so related to household cares1 that ,mrs4 ,beecher will give young mothers1 now and then1 a few words of instruction on the management of infants8 ,i am a young mother as well as young housekeeper1 and although not very competent1 ,i1 and probably many others1 could easier work our way unaided to a respectable standing in all that pertains to the manual labor of the household1 than risk mistakes in the care and training of our babies4 ,i think the little ones very necessary to the formation of a true household1 and am ready to accept any care and annoyance1 if ,i may only be certain that ,i am not giving my strength for naught1 but so that in these early days ,i may be enabled to ward off illness1 and keep my baby healthy and vigorous4 ,it is usually happy and quiet2 but there are times when mind and body are taxed to the utmost limit of my endurance4 ,it often has spells of crying1 when no skill which ,i possess can soothe the disturbance1 whatever may be the cause1 or lull the little one to sleep4 ,in no way1 either by medical advice or the exercise of my own judgment1 can ,i discover the cause1 or find any indication which would show the child to be unhealthy40 ,we most certainly consider the little ones very peculiarly a part of 8,the ,household0 department1 and will cheerfully give any assistance to young mothers that is within our power4 ,we have before this been called upon to answer similar questions1 and see no reason to change the answers we have felt to be correct4 ,young mothers are frequently told1 we think very unwisely1 8,you have no cause for anxiety4 ,most infants either have their crying spells until they are three months old1 or are very quiet and serene up to that period1 and then change and cry1 and are restless most of the time till some months later40 ,believing this1 the young mother tries to possess her soul in patience1 and struggles on1 waiting for the good time coming4 ,but we think there is always some definite cause for a trouble which robs the mother for months of a large portion of the pleasure her infant should bring her1 and makes the new world into which the little pilgrim has just entered so truly 8a vale of tears40 ,the cause once ascertained1 there must be some remedy found1 through the large experience of so many mothers who have been harassed and perplexed by similar trials4 ,often kind friends manifest their affection and interest injudiciously through their anxiety to see the new-comer1 when both mother and child would be much safer for a few days of perfect1 uninterrupted quiet4 ,in the early days when an infant should be forming the habit of long naps1 and at regular times1 and when the mother should be kept from any excitement1 these friendly calls begin1 and each caller has great curiosity just to look at the new baby1 or just to wake it one moment to see whose eyes it has borrowed4 ,this incense offered to maternal pride is too mighty1 and the mother's judgment bows down before it4 ,if she allows this foolish innovation once1 she must twice1 and soon a restless habit is formed1 and short naps and long cries may be expected4 ,it takes but two or three such friendly visits in the course of one day1 to excite the child so that sleep becomes impossible2 and then1 although it is not needing food1 when all other means fail to quiet it1 what more natural than to put it to the breast8 ,but broken rest and nursing too frequently will assuredly cause pain1 and crying will1 of course1 be the result4 ,in such cases1 no remedy may be hoped for until those to whom the child is committed1 and who alone should be responsible for forming its habits1 have learned that sound judgment and good common-sense must be their guides in the care of their helpless little ones1 and not maternal pride4 ,but1 on the other hand1 take a child who from its birth is trained in the most sensible manner1--washed1 dressed1 and fed at fixed hours1 and laid1 without rocking1 to sleep in the crib1 where no foolish friend1 indulgent aunt1 or grandmother is permitted to disturb or see it until it wakes naturally and is ready for the next meal4 ,all through the day it sleeps1 or serenely watches the dancing shadows on the wall1 or the bright sun through the curtains2 and but for the little cooing1 rippling sounds that occasionally give token of its presence1 one hardly realizes that there is a babe in the house4 ,but at night the little one becomes restless and begins to cry4 ,every means for quieting it are resorted to4 ,it is patted1 trotted1 rocked1 and sung to1 but all is of no avail4 ,what can be the matter8 ,let us take this uneasy little mortal4 ,ah6 we see4 ,in dressing it in the morning you pinned the little waists as tightly as you could draw them1 so that the body is as round and unyielding as a marble pillar4 ,the morning bath and change of clothes brought some relief from the night's fetters2 and for the first part of the day1 or1 if uncommonly strong and healthy1 until night1 the child may be quiet and endure2 but by night1 release from so many hours' bondage is absolutely needed4 ,how would you like to have your clothes thus bound about you8 ,no room for free breathing1 no elasticity of body6 ,what chance for healthy digestion8 ,after many hours1 during the day1 of perfect inactivity1 what wonder if by night the poor baby feels this compression insupportable6 ,its little limbs must ache1 and the whole body become stiff and numb4 ,but instead of relief1 when the child is disrobed and night-clothes substituted1 it is only to tighten the bands1 and leave it to pass the long hours of darkness as much like a mummy as before4 ,when we see a child thus bound1 we think it would afford us pleasure to act as dressing-maid to the mother long enough to teach her what torture she is thoughtlessly inflicting on her helpless babe4 ,it has no way of attracting your attention and begging for relief but through tears4 ,if the mother was subjected to the same distress for once1 she would ever after understand why her baby lifts up its voice like a trumpet1 to tell her of her sins4 ,whenever an infant begins to cry1 without any apparent cause1 by day or by night1 let your first act be to examine its clothing2 loosen it1 remove the pins1 or untie the strings1 and see if the lungs have free space to expand1 and the body a chance to move every limb and muscle4 ,rub the body gently with your warm hand1 particularly the back1 lungs1 and bowels1 to promote the circulation which the barbarous swaddling-bands have all day impeded4 ,try this remedy1 particularly at night1 and1 unless you again 8put on the screws10 in most cases your baby will fall into a peaceful slumber1 and you may hope for unbroken rest4 ,but here is another whose garments are all sensibly adjusted1 yet its piteous cries are enough to make the heart ache4 ,what is the matter8 ,touch the little blue hands1 and you will find them like ice4 ,take the child in your lap2 draw your chair to the fire2 heat a blanket and wrap about it2 lay it on the stomach1 across your lap1 holding the cold hands in one of yours2 shake out the foolishly long robes1 till1 hidden somewhere in this mass of flannel and embroidery1 you find the numb little toes1 and hold them toward the fire till warm4 ,see how it stretches its feet to the fire1 and puts the pretty face close up to your warm hands4 ,many a child who has cried for hours1 taxing all the mother's strength and skill1 and filling her heart with alarm1 will1 under this simple treatment1 in a few minutes be fast asleep4 ,only turning a child over in the crib--anything to change its position when you find that it begins to cry or becomes restless before its nap is finished--will sometimes soothe it to quiet slumber1 give it the benefit of a long sleep1 and you sufficient time to accomplish many things which must have been laid aside had baby waked too soon4 ,endeavor to imagine yourself in an infant's place when it manifests symptoms you do not well understand4 ,you wrap its hands and feet so closely1 when you lay it down to sleep1 that it cannot stir4 ,could you remain two hours thus fettered without becoming cramped and full of pain8 ,loosen the wrappings2 shake up the pillow and turn it over occasionally that the little head may rest on a cool spot 7and1 by the way1 a good hair pillow1 not too full1 and well beaten every day1 that it may not become lumpy1 is far more healthful for any child than feathers74 ,if awake1 change its position2 or if it has lain long1 take it up1 toss it gently1 and play with it awhile to give it a pleasant variety1 and cause the blood to circulate freely through the whole body4 ,if these simple methods do not pacify a crying child1 it is very probable that some of the above-mentioned causes have produced colic2 but do not give the simplest medicine till you have tried what virtue there is in an enema of tepid water4 ,unless the crying indicates the beginning of some acute disease1 we have invariably found the effects almost magical1 and in no case will it be hurtful4 ,never nurse your child when you are chilled1 fatigued1 or terrified4 ,the child1 however hungry1 must wait1 or be otherwise fed1 until your own system becomes quiet4 ,it must be a very strong child who will not suffer from the nourishment the mother offers while under such disturbance4 ,if your excitement proceeds from fear1 go to your husband or some friend who has the power to soothe or talk you into quietude1 before you see your child4 ,if fatigued1 sit down and rest2 if overheated1 wash your face and hands in cool water1 keeping out of any current of air1 and become thoroughly cool before you nurse your baby4 ,if1 unfortunately1 you have allowed yourself to be overcome by anger1 keep far away from the little one1 till you have asked ,god to still the tempest1 and feel that by his grace you are at peace4 ,if in such an unhappy state you dare to perform a mother's sweetest duty1 your child will bring you to repentance before many hours elapse4 ,in early youth we were once compelled to watch by a child in convulsions4 ,this was among our first painful experiences1 and when we were absent from home4 ,to our dying day we shall never forget the mother's dumb anguish when told that the child must die4 ,we afterward learned that she had been furiously angry with her husband4 ,the angry voices frightened the child1 and to still its crying1 even in the fierce heat of her passion1 she put the babe to her breast4 ,the physician knew of her ungovernable temper1 and1 boarding with her1 had been the witness of the morning's tornado4 ,over the suffering little creature1 he sternly told her that her temper had killed her child4 ,we never saw her but once after that sad trial1 but the marks of the penalty which followed so quickly upon her sin were still stamped upon her face4 ,mothers do not enough understand or believe these facts1 because they are not accustomed to trace the effect to the cause2 but a physician who looks carefully into the cases which come under his care will assure you that this is no fiction4 ,a mother at all times is called upon to guard well her own actions1 and to practice much self-denial for the sake of her offspring1 but never more than when her child draws its nourishment from her breast2 and never are judgment and care in the clothing1 in the fashioning and adjusting of it1 more important than while the babe is incapable of making known its wants or discomforts except by crying4 ,,lxiii4 ,,personal ,,neatness4 ,,those who have the oversight of household affairs1 and perhaps are also compelled to perform much of the manual labor themselves1 cannot be expected to keep their garments at all times spotlessly clean1 still less can they preserve their hands soft and delicate2 yet there is far too much inexcusable carelessness about personal appearance1 among those who are called upon to be always active and industrious1 as well as among those who have fewer responsibilities4 8,well1 ,i1 for one1 don't see how a farmer's or mechanic's wife can help it2 she is obliged to rise early to prepare the breakfast1 or see that it is being properly prepared2 then the milk requires early attention1 or perhaps butter and cheese are to be made3 one duty follows another in such quick succession1 that from the time the housewife rises in the morning until after dinner1 at least1 she is compelled to work rapidly if she would be through in proper season4 ,what time has she to think about her own personal appearance8 ,a fine housewife that must be1 who would feel obliged to stop in the midst of some important work to see if her hair was in company order1 or that no spot of any kind had soiled her dress or apron4 ,it is all very well for ladies to be thus particular1 but laboring people have no spare moments for any such ill-timed neatness40 ,we do not expect you to be always 8in company order10 as you understand that term3 that would be exceedingly inconsistent2 yet we could never understand why one's own family--those whom we love1 and with whom we hope to spend our days--should not have as strong claims upon our thoughts1 time1 and personal appearance as those whom we seldom see2 and we do know that one can work1 and work hard1 and yet be at all times so tidy that she need not be mortified to be caught by company4 ,let us give you a few hints which good common-sense can easily enlarge4 ,when retiring at night give the hair a thorough brushing1 not only for your own comfort and to promote a healthy condition of the hair1 and remove all dust that through the day will naturally settle in it1 but also to secure greater expedition in dressing in the morning2 this done1 fold it up loosely1 draw a net or very thin cap over to prevent tangling3 with this precaution it should not take long when you rise to smooth and arrange it neatly1 though1 unfortunately1 smooth and neatly arranged hair is no longer fashionable2 but it is hoped that while at work1 even those who bow down most subserviently to the fickle goddess1 ,fashion1 so arrange that no loose hairs are flying4 ,it is convenient to have morning-wrappers made with a narrow ruffle round the neck of the same material as the dress2 or1 if yours are not so made1 before retiring baste or pin in a simple collar or ruffle1 that no needless time may be spent in dressing4 ,if you are not accustomed to a full bath every morning1 a thorough bath at night is very desirable1 even if only a sponge bath can be obtained1 and then a copious washing before dressing will occupy but a few moments4 ,the teeth should be well brushed1 and the mouth and throat faithfully rinsed in cold water morning and night and after each meal2 no hurry of work should be an excuse for neglecting this duty1 if not for neatness and comfort1 for health's sake4 ,the hair in order1 face and hands washed1 and teeth brushed1 it will then require but a few minutes' time longer to be ready to leave your chamber and go to your early morning labors in the neatest working order4 ,a large apron made from heavy brown or white 8butchers' linen0 is much neater and more serviceable than calico or gingham2 it does not wrinkle so easily1 and if wet will not become limp and useless so soon4 ,the sleeve of a morning-dress should be large enough at the bottom to be easily folded back above the elbow and pinned up2 or1 if preferred1 a deep cuff is very convenient1 as during work it can be unbuttoned and turned back in the same way4 ,put a button and a loop of tape or strong cord about a quarter of a yard apart1 on four seams of the skirt at least1--before1 behind1 and on each side1--so that you can loop up the dress evenly instead of pinning it awkwardly back2 it is much neater and in the end will save time1 and certainly it keeps the dress from being soiled at the bottom1 and thus saves much washing4 ,now go to work with bare arms1 a large1 long apron1 and dress looped up1 too short to be drabbled2 and it is very seldom1 except in cases of uncommon accident1 that one's working attire may not be kept in suitable condition to meet any stranger or friend who may chance to call during the busy hours of the day4 ,with smooth hair and a clean dress1 you may consider yourself perfectly presentable2 all preparation needed should not occupy five minutes1 and no caller should be kept waiting longer4 ,unpin the sleeves1 unbutton the dress where looped up1 take off the apron1 wash hands and face1 and smooth the hair if need be1--that is all4 ,to keep a visitor waiting is not in good taste2 we think it inexcusable1 unless compelled by some unusual hindrance4 ,in that case1 send in your reasons or some apology for delay1 when the caller will either wait patiently1 knowing that you could not help it1 or1 if in haste1 return regrets and leave4 ,this is far more kind and courteous than to keep any one waiting fifteen or twenty minutes1 in haste perhaps1 but not daring to leave1 because thinking each moment you will enter4 ,if1 while preserving1 or in any other way1 you stain your hands1 a few drops of muriatic acid will remove the stain at once4 ,it is very convenient to have a bottle of this liquid always in the house1 for a black1 ugly stain on the hand is a very disagreeable sight2 but the bottle should be put in a secure place1 where children or careless servants cannot meddle with it4 ,it is poisonous1 but perfectly safe if kept securely and used as directed4 ,wet the spot with the acid1 rub quickly over the stain1 and immediately wash in clear water1 else it will burn and make your hands uncomfortably rough4 ,after washing off the acid1 give your hands a good washing in hot soapsuds1 using a nail- or finger-brush to clean all round the nails1 which in preserving or paring fruit are usually badly discolored4 ,those brushes which have a nail-cleaner at the top of the handle are the best4 ,no one should be without a finger-brush1 and to none is it more indispensable than to those who have the most of the family work to do4 ,wet the brush and rub soap on it2 then brush the nails and inside of the hands with it before you finish washing them4 ,nothing more effectually removes the stains and dirt1 which will of course settle on the inside of the hands when handling pots and kettles or working over the stove2 and even if your hands are roughened by no such labor1 the nail-brush is of great service4 ,often when in haste1 the dress or apron is caught against a hook or nail1 and a sad rent is made4 ,whatever your hurry1 do not go a moment with this accident unrepaired4 ,if it happens while some article is over the fire which may not be left a moment without danger or injury1 you can at least pin up the unsightly hole4 ,always carry a small pincushion1 filled with pins1 in your pocket2 if you do not need one yourself1 somebody else may be in trouble for want of only a pin2 and make it a point1 as far as possible1 to keep a needle ready threaded near by1 so that at a moment's warning you can temporarily run up any rent made while at work1 which1 if in your power1 is far better than pinning it up4 ,a big grease spot or prominent rent on a woman's dress is a poor recommendation1 and we confess we never see them without forming an unfavorable opinion1 if a stranger1 or experiencing a feeling of mortification and annoyance1 if a friend4 ,a looking-glass1 comb1 and brush are out of place in the kitchen1 but a small glass in a back hall or entry close by1 with a shelf beneath for the comb and brush1 are quite necessary for your servants1 and it is a great convenience to have another near by for your own use1 so that if hastily summoned from the kitchen1 you can smooth your hair1 and by the glass assure yourself that there is nothing untidy about you4 ,there is one kind of personal neglect that we often see1 with great surprise1 and quite frequently among a class of people who have little to do with hard work1 and no excuse for the carelessness from lack of time4 ,we have seen1 just above point-lace and diamonds1 ears that have long been unacquainted with a plentiful supply of soap and water4 ,a pretty ear is very attractive to us4 ,we always notice particularly the eye and ear in every one we meet2 and if we see brown1 dirty-looking streaks behind the ear1 or the rim and inside dirty1 with unseemly accumulations of ear-wax remaining uncared for1--if it is on a girl who applies for a place1 we would not receive her2 if on a 8lady10 we find it hard to feel much respect for her4 ,unless in a desert1 unblessed by water1 there is no manner of excuse to be found for such neglect4 ,these hints may seem quite insignificant1 but we cannot think them so4 ,aside from the comfort and respectability of scrupulous neatness in your own habits1 you are1 by your example as you should be by your precepts1 giving ideas of neatness and order to your children and servants4 ,but if they see you come down in the morning with your hair in disorder1 your garments dirty or torn1 shoes or boots slipshod or unbuttoned1 you may be sure your example will be very readily imitated1 and probably greatly exaggerated4 ,if a girl is uncleanly in her person1 there is every reason to presume she will be slatternly about her work1 and particularly so about her cooking4 ,therefore1 if only for selfish reasons1 it is most desirable that young housekeepers should have a high standard for personal cleanliness1 and live in full accordance with it4 ,,lxiv4 ,,are ,,house-,,plants ,,injurious ,,to ,,the ,,health8 8,,mrs4 ,,beecher3 ,my wife and ,i are both attentive readers of the #8,christian ,union1' and we venture to ask for a few words of information upon the subject of house-plants4 ,we are passionately fond of flowers1 but have frequently seen it stated that plants1 especially flowering plants1 vitiate the air1 rendering it unfit for breathing purposes4 ,is that really true8 ,we like plants in our sleeping-rooms1 but of course would give them up if convinced that they were injurious to the health4 ,we have heliotropes1 roses1 geraniums1 lilies1 fuchsias1 and a number of other plants4 ,do these render the atmosphere noxious to life and health8 ,as plants liberate oxygen and absorb carbonic gas1 we think they ought to be wholesome4 ,or is it the blossom that does the mischief8 ,is a sweet-smelling flower poisonous8 ,will you please set us right upon this matter1 and oblige 8,,two ,,young ,,housekeepers40 ,we copy this letter entire1 hoping by so doing to bring this subject to the attention of those whose opinion and judgment are of greater worth than our own4 ,there are many conflicting opinions concerning the effect which plants and vines1 growing in the house1 and filling it by day and by night with their delightful atmosphere1 have upon the health of their worshipers4 ,if the wise and scientific among our readers will give this matter attentive and sober thought1 we hope to find in the multitude of counselors the wisdom which is so much needed4 ,it is not very many years since physicians lifted up their voices against this pleasant adornment of our homes1 by which some portion of the joyous summer may be wrested from the grasp of the frost king1 and which enables us while indoors1 to forget that fingers and toes are in danger the moment we venture outside of the carefully tended parlor garden4 ,but our physicians change their opinions like other mortals1 and at the present time some affirm that plants and vines in the house1 or even in the sleeping-apartments1 are health-giving4 ,they tell us that the carbonic gas which is being constantly set free from our lungs1 and which is detrimental1 is at once absorbed by our flowers1 while these at the same time give to us1 in exchange1 the oxygen which1 in its proper place and quantity1 is so necessary to health and life4 ,other physicians assume that a growing plant is not noxious or in any way detrimental1 but that as soon as it begins to blossom it should be at once removed from a bedchamber1 and if allowed to remain in the house at all1 should be placed1 while in bloom1 as far as possible from the family apartments4 ,again1 it is stated--and all these conflicting opinions1 we are told1 come to us from the 8best and most reliable authority0--that no plant1 in flower or not1 is at all injurious in any part of the house1 so long as the perfume from the blossom is not powerful and not at all offensive4 8,who shall decide when doctors disagree80 ,it seems to us very important that our learned1 scientific men--those who make the effects of the various gases on life and health a careful study--should give this question a thorough investigation1 and when1 after mature research1 they arrive1 as they suppose1 at a proper conclusion1 should publish their opinion in simple terms1 such as all can comprehend4 ,we should rejoice if the conclusion of the whole matter might be such that all could lean upon it with no fear of its proving by and by a broken reed2 but it is difficult to keep pace with changes in the results of scientific investigations4 ,one year certain health-principles are established1 the next they are set aside for some other thing4 ,some articles of food are prohibited as being very injurious1 but in a few months the prohibition is cast aside4 ,one mode of diet is declared pernicious1 shortening the days1 and making the few that are granted undesirable4 ,yet1 just as you are ready to accept this theory1 you are told of those who have lived wellnigh to a hundred years1 or perhaps have passed that period1 always healthful and cheerful1 yet the proscribed diet or article of food has been habitually indulged in by them4 ,for our own part1 we find it difficult to believe that the plants cultivated in our homes1 and which so beautify and enliven our winters1 can be injurious1 provided the rooms in which they are placed are kept well ventilated4 ,in severely cold weather it may not be advisable to open a window just over the plants1 but when windows are raised to air adjacent rooms1 where there are no flowers1 then open the doors leading from them to the parlor1 or winter garden1 that the cold breeze from without may sweep through the whole suite of rooms for a few moments until the air is entirely changed4 ,this1 even in the coldest winter1 will do the plants no harm1 nor their owners either1 but1 on the contrary1 will be very beneficial1 making both more healthy and vigorous4 ,many a lady in mid-winter sits by the fire or register1 yawning and stupidly sleepy1 with a dull heavy pain over the eyes foreboding a severe headache1 who could throw off all this torpidity1 defy the headache1 and rise up refreshed and vigorous1 if she would simply throw open her doors or windows just long enough to drive out the overcharged air in the room1 and by so doing bring in exchange a pure and invigorating atmosphere from the outdoor world2 and house-plants will be equally benefited by the same prescription4 ,we should not think it wise to have plants in bloom in the sleeping-apartment1 unless the room was large1 and the doors so arranged as to favor frequent and complete change of the air4 ,it is always desirable1 just before retiring1 to raise the windows for a few moments1 not only in the parlors1 but in the sleeping-apartments1 particularly if they have been used through the day as sewing-rooms4 ,it will insure a more refreshing sleep1 and also a brighter awakening in the morning4 ,house-plants should be placed on a stand having castors1 so that they can be easily rolled away from the windows when opened1 until the room is fully aired2 or1 if freezing cold1 an old cloth kept for the purpose1 or old newspapers1 should be thrown over the plants to protect them from being chilled4 ,cut flowers1 we think1 should not be left in a bedroom overnight4 ,just before retiring1 set them into a cool1 dark closet4 ,they will keep fresh much longer by using this precaution1 and the occupants of the chamber escape any possible injury from them4 ,the water in which cut flowers are put ought to be changed every night and morning1 or it will become slimy and offensive1 as well as injurious4 ,the love of flowers is very desirable in children1 and should be cultivated from their earliest years4 ,for that reason1 if for no other1 we should be exceedingly sorry to have any physician whose judgment we respected forbid the cultivation of house-plants1 particularly in the nursery4 ,in that room every bright and pretty thing should be gathered1 and certainly nothing more quickly attracts the attention of children than a choice collection of flowers4 ,to find these all about the house1 but especially in the nursery1--their own peculiar domain1--secures a taste for them far more surely than to see them kept exclusively in the green-house1 or in rooms set apart for their culture and nothing more4 ,yet no mother will risk her children's health in the least degree1 and if her physician assures her flowers in any part of the house are harmful1 she will eject them at once4 ,we do not at all believe they are injurious to the health1 and know that they greatly increase the happiness of those who cultivate them4 ,but we are open to conviction1 and if any one of reliable judgment can bring sound reasons against keeping these house-gardens1 we should be glad to know of them4 ,,lxv4 ,,bad ,,butter4 ,,of all the needless discomforts common to boarding-houses and hotels1 we know of none so truly inexcusable1 nor which subtracts more from one's enjoyment1 than the use of bad butter for cooking purposes4 ,when placed on the table in the butter-dish1 if found to be imperfect or quite unpalatable the butter can easily be rejected4 ,to eat good bread without butter1 or1 if the bread is unsatisfactory1 a fine mealy potato with a little salt1 is by no means the greatest hardship that you may be subjected to4 ,but imagine yourself seated at the table1 and a large dish of fresh peas1 green and tender1 brought in4 ,you have been hoping1 almost impatiently1 to see them each day1 and now what a feast is yours1 in anticipation4 ,you can hardly wait till the soup is removed4 ,visions of the splendid peas1 of sweet and delicious flavor1 which you used to eat at your father's table1 are floating before you2 and tender remembrances of the dear hand that then so deftly ministered to your childish appetite are rising1 until you are fast verging toward sentimentality1 when your turn comes to be helped4 ,these peas are the first real country peas1 picked right from the vines1 you have tasted since your home was established in the city1 and you eagerly bid farewell to sentiment1 and address yourself to the full enjoyment of visible1 tangible things4 ,how you would like to take a real big mouthful in a childlike manner6 ,but you control your eagerness1 and1 ladylike1 demurely carry the spoon to the mouth4 ,o horrors6 ,have you fortitude and self-possession sufficient to enable you to swallow that detestable morsel8 ,politeness and unwillingness to exhibit your disgust to others at the table control you4 ,with a shuddering gulp you swallow1 but hold your breath till you snatch a piece of bread or a mouthful of water to send after1 with some faint hope of removing the vile taste4 ,what is it that so disturbs you8 ,rancid butter6 ,is there anything1 any taste more revolting and abominable8 ,that delicious dish of peas spoiled1 irretrievably1 by a spoonful of the nauseous abomination1 manufactured by careless dairy-women1 and bought by easily gulled grocers1 or by those persons possessed of india-rubber consciences1 capable of stretching to any imaginable length1 who will sell this abomination for good butter4 ,or it may be some sharp1 managing landlady has bought it1 knowing its bad character1 for economical reasons4 ,her boarders will not eat very heartily of any dish that is flavored with such butter1 and yet they will be compelled to eat something1 even if distasteful4 ,we know such ideas of economy--not honesty--are common2 but boarders are very foolish who submit to this imposition4 ,if they choose1 they can easily teach such unscrupulous managers that being 8penny wise and pound foolish10 in the long run1 will not secure prosperity4 ,but you will try to judge charitably4 ,perhaps this was a mistake2 and it may be that only the peas have suffered4 ,you will try to look cheerful and satisfied1 and turn to the nice piece of broiled chicken on your plate4 ,alas1 alas6 ,juicy and tender1 broiled just right to a perfect brown1 but all destroyed by this miserably rancid butter6 8,the offence is rank4 ,it smells to heaven60 ,what can you do8 ,where turn8 ,beets1 beans1 succotash1--that dish to which1 with green peas1 you swore allegiance in early childhood1 and have faithfully kept the vow1--all destroyed by this most villainous compound4 ,you nibble at a bit of bread or piece of potato1 and try to wait patiently till the dessert is brought in1 for you see no alternative but to make that your principal meal4 ,you wonder if others are as uncomfortable1 but1 conscious of the intense disgust your face may exhibit1 fear to look boldly around4 ,well1 there is a balm for almost every woe1 and here comes the dessert2 it may bring healing for your wounded feelings4 ,what a delicious-looking apple-dumpling6 ,this atones6 ,will you take wine sauce or hard sauce8 ,you don't like wine sauce2 but the butter in the hard sauce1--dare you venture8 ,why1 surely no one will risk such butter as the vegetables were seasoned with in a delicate sauce6 ,but one taste is sufficient to show you that you have not yet fathomed the depths of economical audacity4 ,you put back your plate and try a bit of pie4 ,even into the pastry the enemy has found entrance4 ,but you say1 8,what is one to do8 ,the rooms are engaged for a month1 and ,i must stay the limited time or forfeit the price of the rooms1 and that ,i cannot afford to do2 yet ,i shall surely starve4 ,i hardly feel that ,i can eat a meal without butter4 ,the table butter is not so intolerable as that used in cooking1 but even that is all ,i can endure4 ,what can ,i do80 ,will it not be better economy to leave at once1 and lose the rent of your rooms1 rather than stay and starve a month1 or attempt to 8fill the aching void0 by that which may derange your stomach1 and induce fever1 dyspepsia1 or other sickness1 which will cost1 in doctors' bills1 ten times the price of your rooms to eradicate8 ,this great evil will never be remedied while those who board1 either regularly or only for a few weeks in the summer1 continue to 8put up0 with this discomfort as one of the ills of life which must be borne4 ,let it be once fully understood that all boarders--all who frequent fashionable resorts--are fixed in their determination to endure this cruel imposition no longer1 and that as soon as they find poor butter is a part of the regular diet1 and good butter only an occasional luxury1 they will at once leave1 and we think the hotels and boarding-houses will soon find means to procure a good article4 ,let this class of purchasers alone refuse to buy any but the best1 and the large number of poor butter makers will soon be taught the necessity of greater carefulness in their dairies4 ,bad butter is entirely a needless discomfort4 ,the fault begins1 of course1 with the manufacturers4 ,they have no excuse1 as a general thing4 ,once in a great while1 there may be a reason for a few pounds of poor butter in the dairy1 which1 though it should be a source of regret1 is not necessarily a disgrace4 ,sickness in the family may sometimes compel the overtaxed housekeeper to neglect the dairy1 or leave it for a short time in incompetent hands1 who1 either indolently or ignorantly1 fail to give the milk-pans a thorough scalding1 or leave the cream too long on the milk and too long unchurned1 who do not understand salting or working over the butter2 but in such cases no one with any self-respect will allow the butter to leave their own house4 ,if at all usable1 they will sooner submit to the disagreeable necessity of using it for their own food1 or put it at once into the only place where poor butter has any right to be1--the soap-grease pot2 anything rather than do themselves the discredit1 and their customers the injustice1 of sending it into the market4 ,that is a species of meanness that should be considered unpardonable2 and just as soon as the grocer learns that his customers will not1 under any consideration1 buy poor butter of him1 and the dairymen understand that the grocer will not look at any but the very best1 this mischief will be rooted out1 8the plague be stayed02 poor butter makers will find their occupation gone1 and leave the field to more conscientious and more competent manufacturers1 or at once1 from self-interest1 if not from self-respect1 resolutely set about securing instruction1 and learn the only way to make good butter4 ,this is easily done2 care1 neatness1 and good judgment are all that is requisite after the mode of operation is understood1 and the preliminary steps are simple and easily taken4 ,it is a marvel that this nuisance has been so long tolerated4 ,it is just as easy to make good butter as poor4 ,it is simply want of neatness or deficiency of judgment that fills our markets with a miserable preparation that is only fit for soap-grease or the pigs4 ,first1 take care that your cows are not allowed food that will affect the taste of the milk1--such as turnips1 cabbage1 or onions2 then the cows' bags and the milkers' hands must be washed perfectly clean before beginning to milk2 any dirt or bad flavor from the cow's bag or the hands1 that may find its way into the milk-pail1 will taint the milk and injure the flavor of the butter2 for it should be borne in mind constantly1 that there is nothing that receives any foreign taste so readily as butter4 ,next1 all the utensils--pails1 strainers1 pans1 skimmers1 churn1 butter-bowl1 and ladles--must be kept as sweet and clean as scalding water and a hot sun can make them4 ,the cream1 even in the coldest weather1 must not be allowed to remain on the milk over thirty-six hours1 and in warm weather even less4 ,in hot days remove the cream as soon as the milk begins to sour3 none will rise after the milk changes4 ,although it will1 of course1 become thicker by souring1 it does not follow that it will be any better2 on the contrary1 every moment the cream is left on sour milk takes from the sweetness1 quality1 and purity of the butter4 ,in churning1 the motion should be even1 not too rapid1 and1 when gathered1 the butter must be well worked over and salted1 and set on the ice1 or in a place so cool that it will soon harden and keep so2 but be sure that no meat1 fish1 fruit1 or vegetables are put in the milk-room or cellar1--nothing from which the milk or butter will contract any taste4 ,it will require a second salting the next morning1 to remove what buttermilk may be left from the first working4 ,one of the great merits of the ,blanchard churn is the facility with which the buttermilk can be freed from the butter1 as the less manipulation the better for the butter1 provided you secure entire freedom from buttermilk4 ,many put in a little saltpetre1 to make the butter hard and firm1--a bad practice1 we think1 not only because it gives a slightly unpleasant taste to the butter1 but also because it may prove injurious to the consumer4 ,a butter-pail or pot1 perfectly sweet1 should be well rubbed with salt1 and the butter be packed in it1 and well pounded down so as to leave no air-holes2 then cover the butter an inch deep with brine strong enough to bear up an egg1 and put to the brine two table-spoonfuls of pulverized saltpetre4 ,this will help to keep the butter sweet and hard2 and1 used in the brine1 will neither impart any acrid taste to the butter nor be in the least degree unhealthful4 ,these rules strictly followed by our dairy-women1 we are confident that there will be no complaints of bad butter1 but the comfort and happiness of the consumers be greatly increased1 and the labor of the butter makers in nowise augmented thereby4 ,we lately saw a receipt for keeping dairy utensils pure and sweet1 which we mean to try1 as we think it cannot but be advantageous4 ,keep close by the table on which the milk things are washed 8a small tub or a hogshead1 according to the size of your dairy4 ,in this1 slack some good quicklime1 enough to make a thin whitewash2 fill with water1 cover closely to keep out dirt and dust4 ,the lime will settle1 leaving a saturated solution of lime-water over it1 as clear as spring water4 ,wash the utensils as usual2 then dip each article into the cask of lime-water1 giving them a quick turn1 so that every part shall be immersed in the lime-water1 then set them up to drain and dry1 and the purification is complete40 ,we presume in the case of a churn1 cheese-tub1 cheese-press1 or other large article1 that pouring the lime-water over it will answer the purpose just as well1 though using the lime-water up sooner than by dipping into the cask4 ,the lime in the clear water instantly neutralizes the acidity of the milk which may yet remain in the cracks or seams of the milk-vessels4 ,the lime keeps the water pure all summer1 and the waste and evaporation may be made up by adding clear water when needed1 as the lime settled at the bottom will keep up the strength of the saturated solution4 ,,lxvi4 ,,october4 ,,the brilliant hues in the mountains1 the falling leaves in the lanes 7over which the horses' feet make such sweet yet melancholy music71 remind us that ,october1 the brightest1 dearest month in the whole year1 has come2 but while we rejoice in anticipation of the glorious hours it promises1 we must not forget that during these mild1 invigorating days our houses must be set in order properly to meet the sharp ,november weather1 which is close at hand1 and the fiercer blasts of winter which will follow4 ,now the frosty nights and cool days will soon relieve us from the plague of flies1 which have by their unconquerable impertinence so perplexed and disheartened all good housekeepers through the summer2 at least we may promise this relief1 if they are hunted every night and morning from the dark corners where they delight to hide at the first approach of frost4 ,attack them every evening with brush and broom1 driving them out doors into the cold night air1 closing doors and windows after them1 and a few frosty nights will rid you of this evil for the winter4 ,after each battle sweep up all the dead and disabled and burn them1 that from out of the pile which you will have gathered no stunned or crippled fly may be ready to rise up against you with the morning sun4 ,as the cold increases they become stupid and less active1 and huddle together in masses on the ceiling or windows1 where they cling1 too stiff and torpid to shun your approach1 thus affording a good opportunity to brush down and destroy them in large quantities4 ,if up each morning before the sun1 as every good housekeeper should be1 you will have another favorable time to remove them2 but if both night and morning these opportunities for banishing your enemies have been neglected1 you will find as soon as the fires are kindled1 or the bright warm ,october sun shines through your windows1 they will come out from their hiding-places and be just as busy through the day1 and far more annoying1 than in ,july and ,august4 ,if you have been vigilant1 the frost and snow1 combined with your unwearied skirmishes1 will soon set you free1 and the flies be remembered only as trials of the past2 and through the winter1 at least1 you may hope to rest from your labors in this particular direction4 ,but never imagine that you can sit down in idleness2 as the flies are routed1 or on the retreat1 you will find yourself beset with wasps4 ,during the chilly ,september days they begin to seek for winter quarters4 ,they are well content for the most part to weave their summer nests away from the house1 in trees and shrubbery2 but as cold weather approaches they are prone to select some snug retreat under the rafters of the barn or the eaves of the house or attics4 ,they like to curl up in large masses inside the window-blinds on the east or south side of the house1 where they remain too torpid to stir at your approach1 until the sun pours in its warm flood of light1 to wake them to life and activity4 ,wherever they are thus found massed together1 if at all within reach1 be sure and spare no effort to destroy them early in the morning1 while in this torpid condition4 ,it is very easy then to kill them3 take a pitcher of boiling-hot water1 raise the window carefully and pour it over them2 or if nested close on the window-glass1 pour it down between the upper and lower sash and it will destroy large quantities of them instantly4 ,the few stragglers that were only slightly touched with the hot water will not be vigorously active1 and you can easily brush them into a pail or dust-pan and burn them4 ,unless you take some such method of removing the wasps1 it is not safe to raise your windows to air your rooms and let in morning air and sun1 as they will be sure to seek shelter in the chamber instead of remaining inside the window-blind1 because as the sun warms their lodgings they become quite lively2 and1 once in the room1 should they crawl in under the pillows and sheets1 a favorite shelter for them1 the warmth of your body at night would most probably rouse them1 and they might disturb your slumber in a manner by no means agreeable4 ,it is unfortunate that wasps often attack without provocation2 and such applicants for winter shelter should be destroyed as effectually as possible1 especially when there are children about4 ,their stings are bad enough for an adult to bear1 but it is piteous to see a child suffer from them2 because to the pain is added a terror not easily controlled4 ,notwithstanding the utmost vigilance1 some may so skillfully secrete themselves that your first knowledge of their presence will be a sting4 ,every one should keep a speedy antidote in the house1 and nothing gives so thorough and instantaneous relief as cut tobacco1--the only thing that we know of that it is good for4 ,we never fail to have a paper close at hand1 where every one in the house knows where to find it4 ,wet a small quantity of it and lay at once on the spot stung1 holding it on tightly for three or four minutes1 and the pain and swelling will be at once removed4 ,these annoyances disposed of1 you can now commence a thorough house-cleaning1 and at once begin to remove all the marks by which the flies have disfigured your house and furniture1 and disturbed your peace through the warm weather4 ,no good housekeeper will allow the glorious ,october days to beguile her into forgetfulness so far as to neglect house-cleaning until the raw and chilly ,november weather is upon her1 and winter is close at hand4 ,october is by far the best month for fall house-cleaning1 not only because the flies are disposed of1 or so far under your control that they can be kept out of the house1 but also because the weather is usually not so warm that such work is exhausting and severe1 nor so cold that the necessary exposure chills2 the cleaning can be accomplished with more comfort and less fatigue than in any other month of the year4 ,during the summer all the small fruits have been plentifully supplied1 and later1 peaches1 pears1 and grapes have furnished much enjoyment and many luxuries2 but all these good things levy a tax upon us in some shape or another1 generally defacing furniture or leaving ugly stains on our clothes or table linen4 ,the clear1 frosty nights that we may soon look for will aid materially in eradicating the stains2 but the injury done to furniture1 especially articles with marble tops1 requires a different treatment4 ,fruit stains may be removed from linen1 without in any way injuring the fabric1 by rubbing yellow soap on both sides of the stained spots2 then wet some starch in cold water or in lemon-juice to a thick paste1 and spread over the soap2 rub this starch-paste into the cloth thoroughly1 and expose the linen to sun and air till the stains disappear4 ,if they do not entirely go in three or four days1 repeat the application4 ,this is for stains that have been in some days2 if taken when fresh stained there is little trouble in removing them4 ,hold the stained place over a bowl and pour on boiling water2 let it filter through slowly1 pouring on the water gradually till the stain disappears2 then lay the article in the hot sun for an hour or two1 when it may be washed and ironed4 ,the water used must be really boiling1 and the stain fresh made1 not dried in for days1 for this remedy to be efficient4 ,as by this mode one avoids all danger of injuring the texture of the cloth1 it is worth while to take a little trouble at once and save the linen instead of waiting until quite dry4 ,bleaching liquids1 chlorate of lime1 ,javelle water1 and many other preparations1 are good if carefully used4 ,when marble is stained with fruit1 oxalic acid diluted with water1 or oil of vitriol and water1 rubbed on the stain and left a few minutes1 will remove the spot2 but they must be used with care1 for if left on too long they will destroy the polish of the marble4 ,rub off very dry1 and polish with chamois-skin4 ,there are a multitude of receipts for removing stains both from linen and marble1 but very many1 although they remove the stains1 are liable to remove the cloth also1 or in marble destroy the polish2 others are useful1 and in time our readers shall have them4 ,,lxvii4 ,,the ,,slavery ,,of ,,fashion4 8,,worn ,,out10 8,overtaxed10 8,used up10 8,too tired for anything10 are expressions daily heard from mothers and housekeepers2 and the languid step1 pale1 care-worn face1 and heavy eyes bear witness that these are not foolish1 unmeaning words1 but all too near the truth for safety4 ,most are ready to recognize the fact that half the feebleness and ill health among women arises from over-exertion while attempting to carry burdens too weighty for the constitution4 ,yet how much of this is needless1 in no wise increasing the comfort or happiness of the family circle1 but1 in every department of household labor1 the result of blind1 unreasoning adherence to the dictates of fashion4 ,look backward but one half-century4 ,are those of us who require three or four servants to keep the household machinery in working order any happier than our mothers were8 ,we turn from our fashionable cooking and elaborately served tables with longing for the simpler yet most excellent cooking of the olden time1 when one servant was sufficient1 and often none at all was required2 the mother1 with her little daughters round her1 preferring to do all the work without a servant1 that she might herself teach her young girls the lessons of domestic economy as none but a mother can teach them4 ,was all that labor more wearing to health and strength than the cruel bondage in which we live1 while laboring to secure1 from servants1 the care and efficient work absolutely necessary to the present style of living8 ,with how much more appetite we partook of the plainly cooked and more healthful food in those days1 undisturbed by the bustle and confusion of many courses1 or the constant attendance of a waiter1 whose eyes and ears are usually more observing of the little pleasantries and freedom of the family circle than of the service which a fashionable style demands1 and whose tongue is ready to retail all that is said or done at our table1 and 8with additions strange40 ,the meal finished1 the labor of clearing away and washing the many dishes now required is fourfold what was demanded in the times of more simple and pleasure-giving customs1 to say nothing of the reckless heedlessness and destruction fostered by the haste necessary to be ready for the next formal meal4 ,but the slavery of providing for the table is nothing in comparison with the over-exertion which fashionable dress exacts4 ,even if the labor of the olden time was burdensome1 and time and strength too heavily taxed1 yet the exercise of the whole body1 and frequent opportunities of breathing fresh outdoor air1 which housework compels1 were far more likely to secure firm health than can be hoped for if one sits for hours bending over ruffling and trimmings1 thereby restricting the proper action of the lungs1 and straining the eyes until they become weak and prematurely old4 ,in many cases this must all be done without help1 for few1 comparatively1 can afford to hire a seamstress1 and yet be able to spend money as lavishly on such elaborate dress as the present monstrous style demands4 ,but we are not sure that even that herculean task is as injurious to health and happiness as the severe strain on strength1 nerves1 and temper1 which those ladies whose purses are always full experience in traversing the city1 roaming from store to store1 in their anxiety to secure the first and newest style1 and at the same time torturing themselves lest1 after all this labor1 they should misjudge or be beguiled into wrong selections4 ,with this fear ever present1 they repeat those tiresome journeys day after day1 making themselves disagreeable and uncomfortable1 and exhausting the wonderful long-suffering and patience of the shopkeepers before they can decide which of all the many patterns they will purchase4 ,but the material being at last selected1 can they now rest from their labors8 ,ah1 no6 their trials are but just begun4 ,the ruling power in the fashionable world--the dress-maker--condescends to acknowledge that the articles selected are all satisfactory1 though twenty or even thirty yards are hardly enough for a full dress 7our mothers looked very fine and far more inviting and graceful with but ten yards in their dresses74 ,but now comes the great struggle4 ,how shall the dress be made8 ,mrs4 ---- has twelve small frills or flounces around her skirt1 and a train two feet long2 then there must be a bustle 8ever so big10 over which falls a pannier1 with puffs1 bows1 buttons innumerable1 bands1 folds1 and--mercy6 we are getting beyond our depth1 for we cannot possibly understand all the terms given to the piles upon piles of strange 8fixings0 which go to make up the whole of that most abominable deformity called a fashionable dress4 ,but the poor harassed devotee has them all at her tongue's end1 for her heart is full of them4 ,if ,mrs4 ---- has a dozen ruffles or puffs1 she will not be outdone1 but will have eighteen or twenty1 and a bustle twice as big1 which shall extend her overskirt and all its puffs and bands twice as far2 and ever so many more dozen buttons all over1--above1 below1 before1 behind1 between the frills or bows1--anywhere1 so that ,mrs4 ----'s trimmings are surpassed4 8,but1 truly1 now1 dear madam1 is this the very latest style8 ,isn't there something just a little newer80 ,and then another discussion begins1 anxious1 nervous1 and trembling1 lest some one should be a little ahead of her in style4 ,the poor slave spends many precious hours before she dares to decide on the pattern4 ,but at last that question is settled2 and now another trouble assails her4 ,the arrogant dress-maker well understands the power these devotees of fashion have vested in her hands1 and her victims1 proud1 sensitive1 and overbearing perhaps to all others1 must bow to her will and caprices4 ,she will take her own time to finish the work4 8,but1 ,o madam6 ,i must have it for this party1 before any one else has this new style40 ,she pleads in vain4 ,no coaxing will avail4 ,she must await the despot's will1 and spend hours or days excited and unhappy1 fearing that the dress will not be finished in season for the party4 ,and when at last it comes1 look at it6 ,we could laugh1 were we not ashamed to think that women can be so absurd4 ,what can be more uncouth1 ungraceful1 or deforming than a lady dressed in the extreme of fashion1 or indeed with but half the absurdities that are daily seen4 ,a camel1 with its hump and peculiar gait1 is graceful compared with the figures with frowzy hair1 dresses puffed and looped up over a bustle1 that we see stooping and tottering on high-heeled boots1 or with the additional incumbrance of a long trail1 sweeping through our parlors1 and1 at the slightest beck of fashion1 drabbling through the mud4 ,will our women never learn that they are giving health and strength1 almost life1 8for that which satisfieth not08 ,once in a while1 when the bondage has pressed too heavily1 and they sink exhausted on a sick-bed1 some few wake to a dreamy kind of consciousness of their folly2 or a mother1 who has endeavored to make her little girl as 8fine as the finest10 is prostrated by giving her strength for this absurd waste of time and comfort1 and begins to see that there is a better way she can manifest her love for her child4 ,a year or two ago we received a letter1 from which we will copy a few sentences3-- 8,i have been trying to get away to the country with my family of two little girls and the baby2 and1 that they might appear in as fine feathers as any other birds1 have overworked and gone to bed sick1 instead of being seated in a nice parlor-car1 inhaling the pure country air1 as we whirl along1 away from the city4444 ,when ,i was a girl1 we wore our own hair2 and a white muslin dress1 with a fresh ribbon for a sash1 was all that was needed for the largest party4 ,and how we did enjoy ourselves1 and life6 ,the elderly people talked1 or played whist1 while the young ones danced right merrily the old1 square cotillion1 ,virginia reel1 etc42 and mirth and pleasure was the finale of many a day whose early hours had been given to domestic duties1 which then were shared by all at home4 ,one day with a dress-maker1 and no machine1 made a dress entire1 without fatigue4 ,the 8artiste0 was often a lady like ourselves1 and sat at the same board1 and did her work conscientiously1 while the day she passed with us was no dreaded ordeal1 but rather a pleasure to look forward to4444 8,well1 to-day1 lying on my bed1 overtaxed and overworked1 ,i have been thinking of these things1 and then of other mothers1 who1 like myself1 spend all their strength in toil1 and lie awake all night1 #8too tired to sleep'2 and so employ the wakeful hours in planning work for another day1 using up as fast as possible the precious gift of life1 which the good ,father above gave to us40 ,now1 why can we not be content to live happily and easily8 ,i speak not of the sorrows that from time to time come upon us1 when the heart bleeds1 and the wounds quiver long2 for the deep scars which tell where the strain was hardest1 tell also of the healing which ,he who scourges never fails to bring4 ,god did it4 ,but the toil of sorrow and care we make for ourselves have no promise of ,his relieving4 ,the slavery of fashion1 which so often leads to sin1 cannot be carried to his throne1 and left there for a blessing4 ,will not some one tell us some practical way to begin a reform1 to release us from a bondage which is becoming intolerable8 ,it may be to have one ruffle less2 to tuck more sparsely the flounce of even the innermost petticoat1 or to sew one yard less edging on a baby's shirt4 ,but whatever and wherever the lesson1 ,i pray you begin it at its ,a ,b ,c2 and as it advances1 ,i have faith to believe that headaches will be lessened1 8prostrations0 less nervous1 appetites and sleep more regular1 and women lift their heads like the flowers after the rain1 glad and grateful4 ,we had something to say of the injury done to our little children by this early training in devotion to fashion2 but we must leave that for another time4 ,,lxviii4 ,,pickling ,,and ,,preserving4 ,,in the preliminary steps to almost all new enterprises there are 8lions in the way10 from which it is very natural1 at first1 to shrink back with at least a partial discouragement2 and1 as a general thing1 the two most formidable 8lions0 which cross the young housekeeper's path are pickling and preserving2 that is1 if she has not1 before marriage1 taken part in this work1 under her mother's supervision4 ,we hear more complaints and repining in this direction than in any other4 ,time1 strength1 and money1 it is affirmed1 are spent in earnest endeavors to succeed2 but the time and strength are given in vain1 and the money is wasted2 so their failures compel them to believe4 ,the pickles become slimy and moldy2 the jelly won't harden2 the sweetmeats ferment2 the canned fruit turns sour4 ,in short1 8the troubles and trials10 writes one1 8incident to this portion of housekeeping are enough to make young girls forswear matrimony1 and go into a convent2 only they never will believe in these trials until they are bound2 and then1 instead of a convent1 a boarding-house would seem the only alternative1 if they would escape manifold vexations2 for if a young housekeeper do not succeed in all her duties1 but particularly with her pickles and preserves1 #8,mrs4 ,grundy' is sure to go prying about1 and expose every failure1 and these failures are attributed to shiftlessness1 instead of misfortune40 ,we have great sympathy for any one in her first attempt to manage this portion of fall labor1 unless able to secure the support of some judicious friend familiar with all the minuti necessary to accomplish it creditably4 ,courage1 self-reliance1 and a resolute will are of very great advantage1 and can usually carry one successfully through most difficulties2 but experience is1 after all1 a wonderful assistant in securing success1--in 8making crooked places straight1 and the rough places smooth0 and easy4 ,our household journals and papers are full of instructions and receipts for preparing every kind of pickles and preserves2 but with all these valuable aids1 it will require several experiments1 in most cases1 before a beginner can feel that the difficulty is mastered1 and this work stripped of all mystery2 once successfully done1 however1 it becomes as simple as making bread1 pastry1 or cake4 ,still1 we cannot but think that too much time and strength are expended in private families on some parts of this labor4 ,since this kind of work is done on a large scale1 and these luxuries so cheaply procured in the many excellent establishments arranged expressly for the business1 and which have reduced the various operations to the simplest and easiest forms1 we feel confident that housekeepers might relieve themselves of this part of their cares1 and be none the poorer for it2 certainly this is true as far as canned fruits and preserves are concerned4 ,it is but reasonable to suppose that in these large manufactories1 with every appliance and convenience to secure the most perfect and expeditious work1 in many articles they can equal1 if not surpass1 the most expert cook or housekeeper4 ,the regular1 old-fashioned preserve1 with 8a pound of sugar to a pound of fruit10 is much less used since the system of canning fruit1 and thus retaining the natural flavor1 has been introduced4 ,this is certainly more healthful1 and to most tastes more palatable1 than the rich preserves4 ,the person must be fastidious indeed who could ask for any sweetmeat more delicious than the pears1 peaches1 cherries1 and plums that now fill our markets and groceries1 and there can be no doubt that for those who must buy the fruit1 and take the labor and risk of canning it1 it is far more economical to buy it from the factories or grocers ready canned4 ,even when one has the privilege of raising one's own fruit1 if it can be sold with reasonable profit we think it questionable if there is anything saved--any real economy--in canning the fruit at home1 instead of buying it4 ,for those who have leisure1 and do not find it important to be very exact in economizing strength or money1 it is all very well to do everything of this kind at home4 ,to many whose time hangs heavily on their hands1--and1 mythical as it seems1 we suppose there are such1--preserving as much as they can of every variety of fruit1 even to the absurdity of using watermelon-rinds and cucumbers1 is1 perhaps1 a real pleasure4 ,though1 while books are to be obtained1 and fine flowers and beautiful scenery to be seen1 we cannot comprehend how one can spend time in this work1 simply for the enjoyment of it4 ,but it is all well enough if it gives pleasure2 and doubtless articles prepared with one's own hands have a flavor more acceptable than when they are bought ready for use4 ,but to all housekeepers whose minutes are precious1 these labor-saving manufactories are a great blessing1 and the slight difference that may be recognized in the excellence of the article1 when compared with the home-made1 is not to be noticed when we remember the additional time and ease1 to say nothing of health1 one secures by buying preserves and canned fruit from reliable establishments4 ,whether these ideas hold good with regard to pickles1 may be somewhat doubtful4 ,we cannot but think that the large amount of spices1 now so much used in making pickles1 is injurious to the health2 even the simplest kind1 we are inclined to believe1 should be used with moderation2 and as the imported pickles1 and those prepared in the manufactories in this country1 are often compounded with articles known to be injurious1 it is safer to make whatever is required in the way of pickles1 whether mixed or plain1 at home1 under your own eyes4 ,some of the various kinds of vinegar now in use1 and largely employed in the factories for pickles1 is very injurious4 ,the process of 8greening0 pickles is carried on with most reckless disregard of health4 ,a bottle of small1 delicately-greened pickles is very attractive to those who do not know the poison hidden in them4 ,cider vinegar of the purest quality is the best4 ,but in the process of making1 if pickles are soaked or boiled in a brass kettle1 they are poisoned by the verdigris1 or acetate of copper1 which is formed by the action of the vinegar on the brass4 ,acid dissolves the lead that there is in the tinning of saucepans1 and corrodes copper and brass1 and if it remains in such vessels any length of time the vinegar becomes very injurious4 ,for these reasons metal kettles should be discarded in making pickles4 ,when necessary to boil vinegar1 use a stone jar on the stove1 and also use wooden spoons and forks4 ,most suppose that the delicate green cannot be obtained without the use of alum in the brine1 and in this brine they must be soaked1 boiled1 and allowed to cool in a brass kettle half a day4 ,they claim that by thus soaking1 the skin is acted upon by the metal1 or acetate of copper1 and by soaking afterward in hot water this poison can be so far removed as to be no longer injurious4 ,it is said that if soaked long enough in the brass to bring out the full green1 pickles would be dangerously poisoned2 and that one can tell if this has been done by the clear1 light green color2 but if1 after soaking in the alum and brine1 in brass1 half a day1 and then being removed and soaked in hot water1 the action of the heat turns them a dark grass green1 the poison is destroyed4 ,this may be so1 but we prefer pickles made green without the help of brass1 or not green at all4 ,there are ways by which all adulterations may be discovered4 ,the chemist would find no difficulty in ascertaining2 but very few of those most interested--our housekeepers--are competent1 even if they have time or inclination1 to examine these things scientifically1 and therefore it is well to insure against harm in domestic manufacture by having it fully understood that metal kettles of every kind should be discarded4 ,the many kinds of sweet pickles that have become common within a few years are1 we imagine1 less liable to derange the stomach than such as are spiced highly1 and prepared mainly with vinegar4 ,the mixed pickles--piccalilli1 ,indian pickle1 ,bengal pickle or chutney1 and the ,chow ,chow--are all fiery1 and must require an uncommonly strong digestion to be eaten without injury4 ,but each one must judge for himself4 ,pickles of all kinds will always be in use1 no doubt1 and it is well for every housekeeper to know how they are made4 ,pickles should be always kept covered with vinegar1 and if at any time there are indications of their becoming moldy1 boil up the vinegar again1 adding more spice4 ,have the jar two thirds full of pickles1 and one third full of vinegar4 ,keep the jar closely stopped1 as exposure to the air will make them soft4 ,in greening pickles 7for they can be greened enough without brass7 keep them closely covered while the hot vinegar is on them1 so that none of the steam may evaporate4 ,boil them only four or five minutes1 or it will take away their strength1 and they will soon become soft4 ,,lxix4 ,,what ,,has ,,become ,,of ,,all ,,the ,,little ,,girls8 ,,we look in vain into many pleasant homes1 or into the streets1 cars1 or steamers1 for what was once a common sight1 and was then1 and ever must be1 the sweetest object in nature1--a simple1 artless little girl with all the pretty1 unaffected ways and manners of unsophisticated childhood1 fresh and beautiful1 about her4 ,there is no lack of small beings1 dressed in such a marvelous style that ,darwin himself would be puzzled to make out the class to which they belong2 but we find nothing to remind us of the little girls we used to know1 either in dress or manners4 ,in former times a pretty muslin bonnet or a simple close-fitting cottage straw was thought the most appropriate covering for a little head1 protecting the bright eyes from too intense light1 and shielding the rosy cheeks from the sun's too fervid kisses2 but now1 leaving eyes and cheeks entirely unprotected1 we see something placed on the sunny curls1 which is elaborately trimmed with bows1 feathers1 a flower-garden1 or perhaps a mingling of both2 for1 although it is too small for even a good-sized doll1 the milliner1 with an ingenuity which would have been praiseworthy if exercised in a more sensible manner1 has contrived to pile up trimming enough to hide even the faintest suspicion of a bonnet4 ,but1 what is sadder than the lack of true taste and good common-sense in this stylish affair1 we see no semblance of childlike simplicity in the wearer4 ,and the bonnet is but the beginning of this unfortunate change which we mourn2 the pretty baby waist1 the plain white dress1 the neat muslin or merino1 so appropriate1 which little girls used to wear1 are supplanted by incomprehensible garments1 the fac-simile of the grand dame's attire2 flounces1 fringes1 bows1 and double skirts looped and festooned in an astounding manner2 the child's--no1 we mean the young lady's--height 7there are no children in these days7 is less than her circumference4 ,this dress is put on over a hoop1 and the 8mite0 who is made to carry such an incongruous burden totters about on high-heeled boots4 ,this tiny specimen of womanhood1 hardly weaned from her mother's breast1 or1 more probably1 a wet-nurse's1 shakes out her redundant robes1 bending and twisting her small body in grotesque imitation of the women spoken of by the ,prophet ,isaiah1 8with haughty mien1 walking and mincing as they go40 ,see how the little ape looks over her shoulders as she tottles about1 to be sure that her hoops give her dress and figure the correct wiggle her sharp eyes have observed in the stylish mother and her fashionable friends4 ,it is lamentable that all the simplicity and beauty of babyhood and childhood should be destroyed by fashion4 ,added to the absurdity of the dress1 these little women attempt to discourse on the 8latest style02 with their companions or dolls you will hear them imitating the discussions on this subject that they daily hear in the parlor or nursery from their mother2 or1 still imitating1 with a contemptuous toss of their little heads1 they will inform their listeners that they 8couldn't think of 'sociating with those girls1 because they are not stylish60 ,a few days since1 as we passed out of a store on ,broadway1 our attention was arrested by the conversation of two little figures seated in a fine carriage1 waiting1 doubtless1 for mamma to finish her shopping4 ,they were dressed in a style positively overwhelming3 their hats were wonders of skill2 their gloves had the orthodox number of buttons1 with bracelets over them2 a dainty handkerchief1 suspended from a ring attached by a chain to another ring on the little doll-like fingers1--the dress was simply indescribable4 ,the elder was speaking to the younger1 who1 scarcely more than a baby1 sat demurely by her side3 8,o1 mercy1 just look at that horrid little girl who is crossing the street6 she has no hoops on1 and not a single flounce2 no trimming at all on her dress6 and1 oh1 see her gloves2 she has only one button6 ,pshaw1 she's nobody1--not a bit of style60 ,the younger lisped a reply1 which we lost as we passed on2 but it was painful to think of the training they must have received which enabled them at that early age to judge a child of their own years so quickly by the rules of fashionable dress1 and because her attire was not in exact accordance with that week's style1 turn from her with contempt as something too low for their notice4 ,then1 again1 how soon a child1 taught by daily precept and example1 learns to watch her little companions with envious or exultant feeling1 as the case may be6 ,how quickly she begins to grow hollow-hearted and deceitful2 receiving1 as she sees her elders do1 a companion with open arms or a welcoming smile2 expressing the greatest affection1 but the moment she leaves begin to criticise or make unkind remarks4 8,i don't like ,nellie one bit1 mamma2 she's such a proud1 stuck-up thing6 ,i suppose she thought ,i should feel bad 'cause her dress had more trimming1 and was a little newer style than mine4 ,i didn't let her know that ,i noticed it4 ,but ,i do think it real mean1 mamma1 that she should have nicer things than mine4 ,papa is twice as rich as her father4 ,it made me mad to see her show off her dress2 and she kept looking at mine and sister's in such a way40 8,i hope1 my dear1 you were polite to ,nellie40 8,o yes6 but1 mamma1 ,i was awful glad when she left2 though ,i was just as smiling and pleasant as could be to her face40 8,that's a good girl4 ,you must always be very polite and cordial to your companions1 you know4 ,but ,i must say ,i think ,nellie was quite vain2 and you must never show that you are proud of your clothes4 ,i shall go out to-morrow and get you that pretty dress you teased so for1 ,i think60 8,o mamma1 ,i am so glad6 ,and as soon as it is made ,i'll go right over and call on ,nellie4 ,won't she feel bad when she sees my new dress6 ,it will be ever so much prettier than hers40 ,and the mother smiled complacently1 with never a thought of the wicked feelings she was cultivating in her child4 ,o mothers6 how can you be so blind6 ,both by precept and example you are teaching your children to make dress their idol1 and to know very little of anything but that which pertains to fashion2 to be envious or contemptuous of their little friends and companions1 according as they are dressed better or worse than themselves4 ,can you ever reflect that ,god did not commit such treasures to your keeping without meaning some day to call upon you to render up the account of your stewardship8 ,what can you say1 when asked how you have trained the young souls given to your care8 ,can you reply1 8,we have been instant in season and out of season in teaching them10--what8 ,to work for the good of others2 to learn to do right2 in all simplicity to love and obey the ,saviour1 who1 taking a little child in his arms1 said1 8,of such is the kingdom of heaven40 ,of such8 ,ah1 no6 ,not of such children as those2 you are training to avoid1 not evil communications1 but unfashionable companions2 to look on the outward adorning1 and not on the heart4 ,but it is not alone the worldly-minded who make no pretence to any higher law than their own selfish gratification1 who bow the knee to fashion4 ,christian mothers1 are you guiltless8 ,think of the time1 the health and strength given to dress2 the bondage which compels you to pervert all real taste1 to do violence to your own natural instincts of neatness and true elegance1 and accept the absurdities of fashion1 simply because the ruling style requires it4 ,if you are thus influenced and beguiled1 do you flatter yourselves that your children will not1 from their earliest years1 regard such homage as important8 ,we do not think it wrong to dress neatly and in as good taste as possible4 ,we blame none for giving so much thought to their own dress and their children's as to provide those articles that are appropriate and becoming to the different styles of face1 figure1 and complexion4 ,it is natural1 and we think right1 for a mother to dress her darlings as neatly and prettily as she can1 without unnecessary waste of time and strength2 but we do think it sin to spend money and time lavishly in following the dictates of fashion1 and not of good taste and common-sense2 no one pretends to believe that there is either of these in the present style of dressing4 ,it is utterly destitute of grace2 is ridiculous to the last degree2 but fashion compels1 and women--,christian women--obey1 and teach their little daughters like obedience6 ,o1 the money1 time1 and strength given to destroy1 by the absurdities of fashionable dress1 every vestige of beauty and grace which ,god gave you in your little ones6 ,take the week through1 hour by hour1 do you not give more time and thought to your own and your children's dress than you can spare for your ,master's service8 ,do not your children gather from your daily walk and conversation that to be fashionably dressed is of more importance than loving and serving the ,saviour1 who died for them and you8 ,judging by your daily conversation1 which will they think of the greatest importance1 the service of ,god1 or devotion to fashion8 ,to which do they see you giving the largest part of your time1 the adorning of their little bodies1--8the plaiting the hair1 the wearing of gold1 and putting on of apparel10--or in teaching them that which is not changeable1 8not corruptible1 even the ornament of a meek and quiet spirit1 which is1 in the sight of ,god1 of great price08 ,what can you say1 fashionable ,christian mother1 when ,he calls you to give an account of your stewardship8 ,,lxx4 ,,procrastination4 ,,an inclination to put off till to-morrow that which were more appropriately done to-day seems quite natural to almost every one1 but it is one of the symptoms of depravity1 and the earlier it is fought and conquered the better4 ,there are some sensible mothers whose constant endeavor is to prevent this habit from gaining a foothold in their children's characters4 ,from earliest childhood they watch and nip it in the bud4 ,those who have lived an active life--every moment claiming its own special work--are the mothers who can best train their children to understand the full value of the prompt1 regular performance of each duty1 however small4 8,come1 little one1 it is time to get up40 ,the child is perhaps disinclined1 thinks one more little nap would be comfortable4 ,but it is time to prepare for breakfast1 and what is gained by delay is nothing but the first lesson in selfish indulgence and procrastination4 ,the child does not need it4 ,if it went to bed1 as it should have done1 when the birds folded their heads under their wings1 it requires no more sleep4 ,a few gentle words or caresses will soon chase all traces of slumber from those bright eyes1 and the little one1 merry as the birds1 is soon ready for breakfast4 ,while children are very young begin this education1 and see that it is distinctly understood that no excuse but illness can avail4 ,they must be up at a given hour1 and by the time they are twelve years old you will find it difficult to keep your little girls and boys in bed beyond the regular time4 ,you have thus established a habit of early rising which will cling to them through life2 that is1 if their mother gently and lovingly impressed upon their minds what they would lose by delay and gain by promptness4 ,but1 although a stern and severe compulsion may secure obedience while under your eye1 by that course you make the act so disagreeable and repulsive1 by associating it with your stern manner1 that they are tempted to rush to the other extreme whenever they can do so with impunity4 ,children naturally love play better than work or study2 but it is better that they early learn that there is something besides play which even little girls and boys can and must do4 ,they1 of course with no evil intention1 will be inclined to stretch the play hour or recess a little beyond the appointed time4 ,it is the parent's duty to watch and guard against this1 not on account of the real good which a young child might accomplish in these few extra moments1 but for the sake of establishing a habit which will be of infinite service for the child in after years1 that the discipline1 though for the present not joyous1 may work for its future happiness and usefulness4 ,therefore1 make the hours for recreation as frequent as seems necessary1 only let it be distinctly understood that when that time expires there must be no delay1 no procrastination4 ,as the child grows older and able to exercise a little judgment1 it will soon become conscious of the loss incurred by dilatoriness1 and the gain secured by a prompt performance of duty4 ,a judicious mother will soon teach it how to contrast the two modes of action1 and a few unfortunate experiments will fully corroborate her teachings4 ,the penalty to be paid for leaving any duty which should be done now until 8by and by10 generally follows very speedily after the omission4 ,when quite young we were given a piece of work one morning which should not have occupied an hour's time4 ,in the afternoon our brothers were to go to a neighboring town in a sleigh1 and we were promised a ride with them1 on condition that this work was finished in season4 ,it was a rich treat1 and we were greatly elated4 ,the work we were set to do was so easy we made merry over the idea of a failure4 ,but the sun did shine so brightly1 and it was so pleasant to stand at the east windows and watch the men at the huge wood-pile1 sawing and splitting the winter store of wood2 and it was such fun to see the old gander chase our little roguish brother away from the place where the stately old fellow kept watch and ward over his mate on her nest1 that every few minutes our sewing was forgotten and we were seated on the old-fashioned window-sill4 ,a gentle voice often reminded us that we were wasting time1 and must be left behind if that simple seam were not finished in season4 8,o mother6 ,i can finish it just as easy60 8,yes1 dear1 if you work steadily1 but not if you delay in this manner40 ,dear1 patient mother6 ,how much easier for her to have taken our neglected work and done it herself than to keep such a vigilant watch over a giddy girl2 but for a child's good a mother bears all things4 ,time flew by1 unregarded by our idle fingers4 ,presently a sleigh dashed up to the door1 the bells jingling merrily4 ,it cannot be time6 ,but a cheery voice rang out1 8,come1 sister1 not a minute to spare10--and that little1 little bit of work not quite done6 8,o mother1 mother6 only a few more stitches6 ,see6 ,o mother1 let me go60 ,but1 even while we uttered this piteous wail1 we knew that mother could not break her word4 ,when she took her sobbing little girl on her lap1 and explained how necessary it was that we should suffer the penalty of our persistent procrastination1 if we would ever destroy this bad habit1 we were conscious that her grief was deeper than our own1 that she suffered with us4 ,we did not soon forget that lesson1 and it did not require many similar ones to effect a pretty substantial cure4 ,no one is more strongly tempted to put off till a more convenient season1 here and there1 some minor duty1 than a housekeeper whose cares are many1 and helpers very few4 ,by afternoon she is so weary1 rest would be very pleasant1 but just as she thinks she may indulge in one half-hour's quiet1 some little item rises up that should receive attention to-day4 8,i have half a mind to let it pass till to-morrow10 but to-morrow has it own duties1 and unexpected ones may arise4 ,a few experiments in this most excusable of all procrastinations will teach the folly of the attempt to add to the already filled register of the next day's work the duties of the present time4 ,the clothes are brought up from the wash2 on sorting them out and putting them in place1 you find a small hole in this article or a rip in that4 ,you are very tired1 your head aches2 to thread your needle and mend those few small rips or holes seems a burden4 8,it is so little ,i'll let it go till next week1 one week's more wear can't make much difference40 ,and it is laid aside unmended4 ,how is it when it next comes up from the laundry8 ,a huge rent or a most appalling hole is the result4 ,a heavy wind arose when the clothes were on the line1 and with every snap a dozen more stitches were added to the work that procrastination has cost you1 if indeed the garment is not ruined past any repairing4 8,a stitch in time saves nine40 ,some friends have just left your house4 ,during their visit much work accumulated1 while you felt bound to entertain your guests4 ,either you are with no help1 or your servants are very busy1 and you say1 8,i'll take off the soiled linen from the bed1 and leave the room to air a few days1 or till a more convenient season40 ,the airing is all very proper1 but two or three days are not needed for it1 and1 if you leave the bed unmade1 you will not find it wise or at all labor-saving in the end4 ,let the room and bed air until you are ready to take off the sheets and pillow-cases that need to be changed4 ,when you go up to do that1 take with you the clean articles1 and being there1 why not finish the work and leave all in order8 ,but1 if instead of that you say1 8,we'll put the #8spare chamber' in order to-morrow10 perhaps just as you are retiring1 a carriage stops at your door1 and guests quite unexpected arrive1 who find it convenient to stop with you overnight1 to be ready for the morrow's train1 and late in the evening the guest-chamber must be prepared4 ,just try this once or twice1--you'll not care to try it oftener1--and see if some one don't come unannounced just as1 when tired and sleepy1 you are ready to retire4 ,will it be any easier to do the work which was put off till a 8more convenient season10 at this late hour1 than it would have been to have finished it at the proper time8 8,there is hardly enough bread to last through to-morrow40 8,well1 it is stormy2 we sha'n't be likely to have company to-morrow4 ,i guess this will answer1 or we will stir up some biscuit if needed40 ,in spite of wind or weather1 be sure if you risk the delay you will have unexpected guests1 and will regret that you neglected to be ready for the emergency4 8,here are some letters which should be answered immediately40 8,i guess it won't make much difference if ,i leave them till to-morrow4 ,i am very busy now40 ,so you wait4 ,are you any less busy to-morrow8 ,a headache1 or a sick child1 or company prevents an answer then4 ,your correspondent waits anxiously for your reply1 the failure of which may be the cause of great inconvenience4 ,we could multiply examples1 but your own experience will fill up the picture1 and1 if you are wise1 teach you that each day has its own duties1 which can be mastered2 but if you add to them the work of yesterday you make the burden grievous to be borne4 ,your old 8copy-books0 told you1 when you were young1 that ,procrastination is the thief of time4 ,in riper age remember it4 8,never put off till to-morrow that which you should do to-day40 ,,lxxi4 ,,the ,,surest ,,remedy4 ,,to the troubles and annoyances which befall housekeepers there is no end1 if they are obliged to rely on servants for comfort and peace of mind4 ,in social gatherings the conversation often turns on the trials they experience from this part of their household4 ,it is not at all strange that it should be so1 for 8out of the abundance of the heart the mouth speaketh10 and verily in this particular the heart has ample reasons for being abundantly filled1 and there is no end to just cause of complaint4 ,one girl is a good worker1 but impudent2 another is always willing1 but very untidy4 ,this one is neat1 but so slow that her work is never finished4 ,that one is unequaled in order and efficiency1 but her temper is so uncertain you cannot make a suggestion without risking a storm that quite destroys all the pleasure her excellent work might otherwise afford you4 ,one is extravagant and wasteful2 another economical in using materials for your family1 but dishonest in appropriating your property for her own benefit4 ,so1 in a company of a dozen ladies1 one takes up the discourse as the other ends1 and1 without exaggeration1 proves her own trials even more vexatious than her neighbors'4 ,it is possible that the mistress1 by searching1 may find some slight symptoms of these very defects in her own character4 ,the least said on that side of the question the better1 perhaps4 ,but1 as we once heard a lady say1 8,we don't hire servants for that sort of actions40 ,but1 whatever may be the defects of the mistress1 we know there are very strong foundations on which to build the complaints about servants2 for it cannot be denied that these 8troublesome comforts0 have it in their power to diminish the sum of domestic happiness1 to a degree which requires much grace and patience to endure with equanimity2 and that the power they have usurped is on the increase will not1 we imagine1 be gainsaid4 ,once the employs in the family fully understood the position they were engaged to fill in their employer's house2 and knew that certain service was paid for1 which must be strictly and honestly rendered1 or they would lose their place1 and having lost it1 unrecommended1 would find it difficult to secure another4 ,once--and the time is not so far distant but that most of us can still remember it--one girl was expected to do the work that we are now compelled to employ three to do4 ,and this one girl did the work1 and did it well1--far better than we can hope to have it done now4 ,she was not injured by it2 no complaints were made1 we mean in ordinary cases1--in every station some may be found who abuse power and cruelly oppress those whom circumstances have placed in an inferior position2 but these are only solitary cases2 as a general thing there was no ground for complaint4 ,the service was kindly and cheerfully rendered4 ,but now1 with three or four girls1 the work drags1 is imperfectly done1 and 8the work is too hard0 is the constant cry4 ,why is this8 ,what reason can be assigned for a change so complete and annoying8 ,in part because the foreigners who land on our shores1 and upon whom1 unfortunately1 we are obliged to depend for all labor which we cannot do ourselves1 come to us with strange ideas of what is meant by all being 8free and equal02 or1 if you take one right from the emigrant vessel1 it requires but a few weeks for those of their nation1 who1 having been here longer1 think themselves better informed1 to impart their knowledge1 and teach erroneous ideas of these rights4 ,under such bad influence it takes but a short time for the modest stranger1 whom you received into your house and endeavored to teach a correct mode of labor1 to be transformed both in dress and manners into a bold1 self-willed girl4 ,her countrywomen gather about her and warn her not to be 8put upon10--a favorite phrase among those whose chief aim is to get the highest price for the least labor4 8,stand up for your rights02 and they proceed to expound a code of 8rights0 which1 if they were allowed to carry into practice1 would soon leave us entirely at their mercy4 ,they are told to insist upon just so many times at church1 and certain days 8out40 ,then the funerals--and there never was such mortality as is always happening among our servants' relations1 particularly the cousins--and the weddings1 and the baptism of infants for which our girls are to stand 8sponsors10 all come upon us in quick succession4 ,then1 every step of the work each girl is expected to do must be carefully defined1 and you are not to be allowed to call upon them1 on any condition1 for one thing over and above the specified labor4 ,how has this class of persons succeeded in taking and maintaining such a stand8 ,in part it has grown up1 gradually1 from seeing in their employers the independence that is a distinctive peculiarity in our national character4 ,but that which1 when rightly regulated1 is a noble thing1 when used by uninformed and undisciplined minds1 for selfish ends1 is not likely to bring forth the most desirable results4 ,but is not the trouble and disturbance through our servants1 which particularly characterizes the present day1 in part the fault of the ignorance of the mistress8 ,our ladies give much less attention to domestic affairs than in former times2 and our young ladies are growing up1 for the most part1 poor housekeepers4 ,the material for the very best of servants may be easily ruined by a poor mistress4 ,much time and money is expended on the education of our girls2 but that part of education which would help to keep them strong and healthful is almost entirely ignored1--we mean regular work1 at stated times1 about the house2 not only to establish good health1 but to secure a thorough knowledge of domestic operations4 8,what time has a young girl to do anything at home80 ,true4 ,what time for home affairs1 with the present mode of education1 and the present customs of social life1 have young men or maidens8 ,our teachers know they are expected to 8fill0 their pupils to the utmost extent of their mental capacity1 and social life grasps every moment that can be spared from books or schools1 even claiming the hours that should be given to sleep4 ,no matter about the health4 8,that is not our business10 say the educators2 and1 8,that is not our business10 echoes ,fashion4 ,our children go from one study to another--rushing on to be educated--as fast as possible2 and1 in two years after leaving college or seminary1 of what practical use will half these studies1 for which they have given so much time and health1 be to them8 ,far be it from us to undervalue a thorough1 practical education1--one that will fit our boys and girls to lead good and useful lives4 8,its price is above rubies40 ,but we sometimes think that they are being educated to death2 mind and body enfeebled and made unhealthy for lack of practical common-sense on the part of parents and teachers4 ,if more time was given to physical labor while our children are growing up1 and less time to schools1 and fewer studies crowded into each term1 the fathers and mothers would not grow old so fast1--being relieved of part of their work2 and our young people would have nobler minds in sounder bodies4 ,but to return to housekeeping1 and the young who must take that position3 let them secure as much knowledge as they can without injury to health1 but let it be understood that1 whatever place they may be called upon to occupy1 a thorough domestic education will be the best foundation on which to build1 and by which they can best secure happiness1 honor1 and usefulness4 ,instead of filling the papers with lamentations because they are not permitted certain rights which an unregulated ambition urges them to claim1 let our women first be certain that they fully understand how to exercise all the rights which are unalienably their own1 and which no one attempts to dispute4 ,let these rights be well cared for and properly executed1 and who will object to any woman's reaching out after1 and securing just as many more as she can possibly assume and manage successfully1 without neglect of other duties already her own4 ,let the highest right1 the noblest that woman can desire1--for it is next to the angels'1--the supreme right which ,god gave us1 and no man disputes or can usurp1 be fully appreciated and acted upon1--the right to make a glorious home1 to make our husbands nobler1 because they are happy and comfortable there 7they don't know how to do that1 they can't take care of themselves without us72 the right to nurse and rear and bless our children2 the right1 with the ability1 to teach our servants by our own practice how to be a blessing to themselves and to us4 ,then enter the lists1 if you choose1 and do battle for just as many of what have been called man's rights as you are capable of managing well1 or have any ambition for4 ,until these first duties are understood and properly performed the prospects for home comforts and happiness are very shadowy4 ,the fault is not wholly with the servants4 ,if those duties which belong to the mistress are delegated to uneducated1 ill-informed subordinates1 what1 even with the very best intentions1 can you expect but anarchy and misrule8 ,care and experience are as essential to good housekeeping and home comforts as in any other profession or field of labor4 ,the lawyer cannot look for success in his profession if he simply opens an office and delegates the care to an ignorant office-boy1 while he himself knows nothing about law1 and never studies4 ,the doctor gives years of time and study before he attempts to practice4 ,the merchant goes through a long apprenticeship before he commences business for himself2 but our young girls leave the school-room to assume a right of which they know nothing1--the privilege and honor of making a home4 ,if women would only understand how much skill and power is requisite1 what a noble1 honorable thing it is to succeed1 or become eminent as a homemaker1 there would be fewer boarding-houses1 fewer miserable1 dissipated husbands1 fewer fast1 wild1 reckless children1 and fewer worthless servants4 ,,lxxii4 ,a ,,few ,,little ,,things4 ,,we take up now a few perplexities which are apt to disturb the equanimity of the young housekeeper1 and propose to give some minute directions for the better performance of those 8little things0 which so often discourage the beginner1 such as the building of fires1 dusting1 etc4 ,with an open grate or fireplace in daily use1 it is very necessary1 before any dusting can be thought of1 to clear out the grate1 remove the ashes1 and kindle the fire2 for nothing so fills a room with dust as the necessary work about a fire of any kind1 even with the most careful management4 ,to be ready to do this1 or in a condition to instruct a girl how to do it1 it is important that the necessary implements and conveniences should be on hand1 and in a suitable condition for easy and successful operation4 ,and1 first1 a coarse piece of bagging1 or an old bit of carpeting1 or1 if you have neither1 a large piece of stout brown wrapping-paper1 should be kept in an appropriate place1 ready for this part of the morning's work2 even old newspapers will answer1 though by no means so convenient or durable as bagging4 ,spread a large strip before the grate or fireplace to protect the oil-cloth or carpet from ashes and cinders while you are clearing out the grates4 ,this done1 lift up the fender or polished hearth-pan1 always in front of a grate1 and set it down on the floor-cloth or bagging4 ,put up the blower1 and with the poker rake out all the ashes that can be shaken from the under part of the grate4 ,by keeping the blower up while doing this1 most of the ashes which would otherwise float over the room1 lodge in the furniture or carpet1 and in the end do them much injury1 will be made to fly up chimney4 ,having thus removed all the ashes1 you can take the blower down and rake again smartly from the top until only the half-burnt coals remain4 ,now1 with a stout1 coarse holder kept expressly for that purpose1 take the ash-pan1 full of ashes1 from under the grate1 and empty it in an ash-barrel in the cellar1 or outdoors2 by no means empty them from the pan into an empty coal-hod in the room1 as is too often done4 ,be careful that no live coals go into the barrel4 ,you will be obliged to watch a girl very carefully about this 8little thing10 or1 under the silly idea that it saves work1 most girls will do this so carelessly when you are not by1 that your rooms will be filled with ashes by their folly4 ,when the ashes have been emptied1 if your grate rests on cleats or is fitted into sockets1 lift it off and turn into the ash-pan the half-burned coals which remain1 to be taken out and sifted before using again2 then1 placing the grate on the bagging1 with a small whisk-broom proceed to brush down into the pan all the soot and ashes that have lodged on the sides and back of the fireplace4 ,do this gently1 so as to avoid sending it out into the room4 ,when done1 remove the pan1 sweep up any ashes or litter that may be on the hearth1 wash it clean1 and put back the grate and ash-pan into their proper places4 ,set up the fender1 roll up a quantity of waste paper and put into the grate 7if thrown in loosely it will burn out instantly before the kindling catches71 put on the kindling1 and start the fire4 ,if where you can get coke from the gas-houses for the foundation of the fire1 it will1 we think1 prove good economy1 for you will need but two or three pieces of kindling1 as it ignites readily without a blower1 making a very warm fire1 and soon causing the hard coal to burn brightly4 ,here1 also1 great watchfulness is requisite if you trust to a servant to start fires1 for1 unless closely followed1 they will persist in half filling the grate with kindling1 even when they are provided with coke1 and need to use but very little wood4 ,in the city1 where wood is so dear1 economy in kindling-wood becomes quite important4 ,the fire having been kindled1 the rooms can now be set in order4 ,of course the window-blinds were opened the first thing after dressing in the morning1 that gas or lamps might not be left to burn needlessly4 ,we are tempted to stop1 before dusting1 and say a word on the extravagant use of gas or oil by the servants about a house1 but we must leave that for another time1 and proceed to finish the first part of every morning's work4 ,in dusting1 a soft but not too fine cloth should be first used4 ,at almost all dry-goods stores cloths are to be had with soft1 tufted nap1 especially adapted for dusters2 but an old towel may be kept for that purpose1 and answers very well if you cannot obtain these4 ,gently wipe up with the dusting-cloth whatever ashes or dust may have settled over the mantel or furniture1 but do not wipe it off on to the floor to settle again into the carpet or furniture in the room1--that would be spending time for naught1--and as you proceed take it up into the dust-cloth1 and every little while shake it out of the window or door4 ,in this way go over everything once1 that the greatest part of the dust may be disposed of1 being particular to wipe in and around moldings1 carvings1 and cornices1 where dust seems more inclined to rest than on the plainer surfaces4 ,this finished1 go over all again with an old silk handkerchief or chamois-skin1 rubbing hard enough to remove spots or finger-marks1 and bring a nice clean polish on the furniture or ornaments in the room4 ,if you have pictures hung round the walls1 a long-handled feather-brush is quite necessary1 especially if the room is high studded1 as city rooms generally are at the present day4 ,you cannot spare the time every morning to bring in a step-ladder in order to dust the tops of the picture-frames or the casings and moldings over and around doors and windows2 but if left some days untouched1 the moths will soon find it out and take up their abode in such desirable quarters4 ,the long feather-brush will easily remove most of the light dirt that settles in such high places1 but do not use it with a sharp1 quick flourish1 as whatever dust lodges so high cannot be taken up with the coarse dusting-cloth1 and must1 of course1 if disturbed1 fall to the floor1 but if brushed off rashly1 will fly over everything4 ,for this reason the tops of pictures and doors should be dusted first1 that there may be an opportunity to remove whatever settles unavoidably when going over other parts of the room4 ,every three or four weeks the tall step-ladder is needed1 and then all these places which cannot be reached otherwise must be well cleaned and rubbed1 and the casings of windows and doors wiped clean with a wet cloth4 ,this work1 when done1 must always be after the regular sweeping-days4 ,windows require attention every day2 we do not mean1 to be washed every day1 but to be dusted and have the spots carefully rubbed off4 ,the dust from the streets finds easy entrance1 and settles readily on the window-panes1 which would soon become dim and blurred without daily oversight4 ,especially is this the case in damp weather1 or when one lives near salt air4 ,brush each window with a short-handed feather-brush1 if you have one2 if not1 save and dry turkeys' wings1 or the long tail-feathers from any poultry1 tie them up neatly1 and you secure an inexpensive feather-brush1 and as effective as if bought at the store4 ,if you find spots or finger-marks on the window-glass1 put your mouth to the spot and breathe sharply on it2 then1 before your breath evaporates1 rub quickly with a clean linen cloth or a chamois-skin1 and you will be well repaid for your labor4 ,it requires some time and many words to explain1 as minutely as you wish1 how all these little things should be done2 but if you are methodical1 you will soon learn to work quickly as well as thoroughly1 and will be very much surprised to see how short a time is needed to do all that we have been so long telling4 ,you will use less time1 take the month through1 by careful dusting and necessary cleaning each day than--neglecting this duty--you would be compelled to give every few weeks in one great cleaning effort1 by which the whole family must be incommoded1 meals delayed1 poorly cooked1 or dispensed with altogether for the time being1 because it is 8cleaning day40 ,no wonder husbands shrink from such days1 preferring dirty rooms all the time to having clean ones1 for which they pay such unsatisfactory premiums4 ,a little quiet care and cleaning every day will1 we think1 secure the largest amount of freedom1 and certainly much more pleasure and happiness for all1 than these dreaded days of confusion and discomfort4 ,,lxxiii4 ,,planning ,,for ,,the ,,week4 ,,nothing so simplifies labor as a well-defined1 regular plan for each day's specific duties4 ,at first1 to one unaccustomed to systematic work1 it may be difficult to get into the track1 and follow the route until it is so familiar that it becomes almost second nature4 ,but with each effort1 duties thus methodically performed will be easier1 and when the plan you design to follow has been well digested1 and each part so adapted as to reach toward the good of the whole1 labor will not only be greatly diminished1 but a positive pleasure in the performance of duties so perfectly organized will be the crowning reward4 ,yet to arrange a plan for each day requires thought and judgment1 and she must be a wonderful character who1 from the beginning1 can so perfect a code of laws for the regular discharge of household labor1 that no modification or change will be necessary4 ,if a young housekeeper1 at the end of one year's trial1 begins to feel somewhat at home in her dominions1 she should be well content1 nor allow a shadow of discouragement to mar her comfort1 even if now and then she finds her carefully planned rules requiring some little adjustment1 to secure a smooth and easy action4 ,try1 and reject1 until you have secured a plan by which you1 the mistress1 can best manage others1 or yourself perform the work4 ,no one can tell you by what rules you can best govern your domains4 ,suggestions may be given1 which will be of great service in enabling you to arrive at the desired results in the most successful and expeditious manner2 but further than that1 the work to do is yours1 and not another's4 ,each one must work out the problem of what is best for herself individually1 with what aid she can glean from the experience of others1 according as it shall be congenial1 or adapted to her own peculiar way of working and her own peculiar position4 ,even those daughters who are fresh from the wise instructions of a mother1 who led them with her through a daily round of cares until they are as skillful in domestic management as she is herself1 will not find1 when they enter the marriage state1 the duties of their new homes exactly like those of their mother4 ,many things may1 and doubtless will1 compel a somewhat different administration1 although the fundamental principles will be still the same4 ,the husband's position may demand change in the mode of proceedings to which she has1 from childhood1 been accustomed4 ,his tastes or means may render it advisable that the wife should modify or enlarge her rules for the performance of domestic duties4 ,the desired change may1 from necessity1 or from whims1 which for permanent happiness she will be wise to humor1 be so abrupt and entire as to require almost a new mode of action and labor1 calling for much deliberation before it can be perfectly satisfactory2 and of course this will be almost like commencing an education from the beginning4 ,different homes and diverse tastes demand1 and justly1 to be regulated on somewhat different plans4 ,new duties1 and new modes of performing them1 are opened to the young housekeeper1 however efficient she may have been in all domestic affairs under her mother's eye2 but this should be no reason for discouragement or self-reproach4 ,put the mother in the daughter's place1 and she might find it equally strange1 and no easier to rearrange her code of laws for domestic labor1 only so far as age and longer experience has taught her more wisdom and greater facility in regulating household affairs4 ,but whatever the style or position1 there is none1 however high or low1 that is not improved and the work simplified by systematic arrangement4 ,let each day of the week have its own peculiar work1 modified or varied1 of course1 by changes which cannot be foreseen1--such as sickness1 absence of part of the family1 unexpected company1 invited guests1 or holidays4 ,and here let us say1 it is desirable1 when you invite friends to dinner or tea1 that you choose such days as are the least filled with work which cannot be well set aside1--such as washing1 ironing1 etc41--so that you may take time for entertaining your guests1 without the burden of feeling that you are compelled to leave for to-morrow the work that should have been done to-day1 and1 by so doing1 to lay up for yourself too heavy burdens and unsettle the regular course of labor for the rest of the week4 ,we do not propose to give rules for any one4 ,that would be quite impossible1 as so much depends on the taste of the master and mistress1 the number of the family1 and of the servants employed4 ,but there are a few things which1 in our opinion1 will make the work easier1 and increase the comfort of all concerned4 ,for instance1 on ,saturday all the clothes for changes should be laid out1 so that the ,sabbath may find us arrayed in spotless garments4 ,and this being done1 as all the soiled clothes are ready1 it would seem that ,monday must1 almost of necessity1 be set apart as the established washing-day4 ,of course1 if one has a laundry distinct from the kitchen1 as soon as the washing and ironing of one week is finished1 the range will be cleaned out1 ashes brushed off1 kindling laid1 and floor scrubbed1 all for the next week2 and if everything is thus in order1 it must be an uncommonly large family if the washing is not all done1 clothes-lines and pins brought in1 and1 in winter1 coarse clothes sprinkled and folded1 in good time on ,monday night4 ,this should be ,monday's work1 somewhat modified1 perhaps1 according to the help employed in this department4 ,when two or three girls are employed in one house1 as we have before said1 we do not think it the most comfortable way for the cook to take charge of the washing4 ,let her help1 if necessary1 as she may find time2 but if she first performs her regular duties1 the family will be more comfortable2 and if the second girl has charge of the washing1 the clothes will1 or should be1 more satisfactorily done by one steady hand4 ,let ,tuesday be for ironing4 ,wednesday the chambermaid and laundress will need for cleaning the laundry and halls1 wiping off finger-marks from doors1 and any chamber-work which did not receive particular attention ,monday or ,tuesday4 ,the cook will need by ,wednesday to clean up her tins1 floors1 closets1 or if company or the family require1 to do some extra cooking4 ,on ,thursday the silver should be carefully looked over and polished by chamois-skin1 after washing in hot soapsuds1 or with whiting if any brown spots are found4 ,friday is the best day for sweeping1 and seeing that mattresses and bedsteads are free from dust2 which1 if left to accumulate1 will breed moths and other vermin4 ,saturday may be employed in cleaning parlors1 washing windows1 polishing door-handles1 bell-pulls1 and stair-rods1 and a thorough oversight of the house generally4 ,these items are only by way of suggestions1 to be filled up or discarded as the housekeeper's judgment1 taste1 or position may deem advisable4 ,we only claim that1 having once examined and become fully persuaded in your own mind what your position and the comfort of your family demand1 you should settle upon some well-considered plan1 and then determine to carry it into practice1 as far as possible1 with promptness and regularity4 ,take time to consider2 try1 and try again2 but having settled what is best1 act upon it without flinching4 ,,lxxiv4 ,,shopping4 ,,we have heard from ladies remarks like the following3 8,before ,i was married1 and cares and responsibilities became more and more exacting every year1 there was nothing ,i used to enjoy more than roaming from shop to shop1 seeing everything that was to be seen1 but without the responsibility of purchasing1 because my mother always attended to that4 ,my shopping in those days was only to gratify curiosity4 ,but now it must be done in earnest1 without shopping for sight-seeing or loitering1--the only desirable part of the business40 ,now1 ,i cannot but think this waste of time and gratification of a childish curiosity in young women altogether wrong4 ,the amount of 8shopping10 as it is called1 done from no necessity1 but only to while away the time1 is very great1 particularly by young ladies who have no intention of purchasing4 ,while there are books to be read1 sewing to be done1 mothers to be helped1 and their burdens lightened by their daughters' loving care1 and painting1 drawing1 and music to be practiced1 we don't understand how time can hang heavy on one's hands4 ,pleasant walks and rides1 lectures1 concerts1 and picture-galleries1 can surely furnish all the exercise and recreation that is needed or at all desirable1 and will be much more conducive to the improvement of the mind and strengthening of the body than this too prevalent custom of sauntering through the streets1 gazing into the windows1 or visiting the stores1 looking at and handling everything one fancies1 but buying nothing4 ,many evils spring from this absurd method of taking exercise1 or wasting time4 ,there can be no healthy exercise in loitering in a crowded and perhaps ill-lighted1 poorly ventilated store2 for capacious1 airy1 and well-ventilated establishments are not common4 ,the effect of such dissipation on the mind and character cannot be ennobling4 ,to watch and criticise the people who pass1 to remark on their dress1 manners1 and peculiarities1 is almost certain to establish an unkind1 censorious habit1 and1 in the end1 make those who practice it confirmed gossips1--the most unlovable and unsafe of all characters4 ,a love of dress2 a desire to imitate or surpass those who are the most extravagant in their outlays2 an envious disposition2 dissatisfaction with their own condition and the income allowed for their dress2 longing to cast aside good clothes and secure the newest and most stylish1 every time the shopping farce is performed1--are some of the evils which1 it is to be feared1 will grow out of this propensity2 and added to this1 another still more to be deprecated1--the selfish disregard for the feelings and interests of others4 ,it is painful to observe with what recklessness our young ladies will sit at a counter and call for one piece of goods after another1 until the shelves before them are almost entirely stripped1--tossing one article here and another there1 throwing heavy goods upon delicate articles1 while the perplexed clerk endeavors to hide his anxiety1 and shield his wares from harm1 in the most gentlemanly and unobtrusive manner2 but his politeness and delicacy are wasted1 for this class of shoppers care little for the discomfort of a clerk4 ,in this manner they flit from counter to counter1 wasting not only their own time1 but that of the employs in the store1 and exciting false hopes of a good sale1 and then1 without a word of apology for the trouble they have given1 leave that store to go through the same folly at other establishments4 ,a few days since we witnessed a most provoking display of this manner of wasting time1 and by no means an uncommon occurrence4 ,all the room for some distance on one side of the store1 and two or three of the clerks1 were monopolized by a party of young girls1--we fear they thought themselves entitled to be addressed as young ladies4 ,the earnestness with which they called for one class of goods after another warranted the attendants in anticipating a large sale2 but when woolens1 silks1 linens1 ribbons1 and laces were heaped around them in great abundance1 and many really earnest purchasers had been kept long waiting for attendance1 or1 not having time1 had been obliged to go elsewhere1 these girls carelessly rose and turned to leave4 8,i am sorry we can show you nothing satisfactory10 courteously remarked one of the clerks4 8,o1 we didn't come in to buy1--only to look around10 replied the leader of this ill-mannered party1 with a scornful air2 and an absurd1 silly giggle went through the party as they left the store1 evidently satisfied that they had had a good time and played off a smart joke on the clerks4 ,the expression of disappointment suddenly changed to contempt1 visible among the young men who had so politely waited upon those thoughtless girls1 was very significant of their estimate of such characters4 ,if their mothers could have seen the whole performance1 and1 giving each a good shaking1 sent them home to learn good manners1 and a proper use of time by a term of labor in the kitchen1 we should have been thankful4 ,but in the case of the 8mother and housekeeper10 who inquires how real1 earnest1 practical shopping may be disarmed of its terrors1 and made easy and simple1 we would say there is nothing easier if you begin right4 ,before leaving home on a shopping expedition1 be 8fully persuaded in your own mind0 that you know just what you want1 what you must have1 and how much you are willing and can afford to pay for what you desire to purchase4 ,make out a plain list that you can understand at a glance1 and when you enter the store call first for the must-haves1 examine the quality and pattern1 and ascertain if the price is such as to justify you in buying4 ,then1 if satisfied on those points1 look at various patterns of the same fabric and price1 and select the one that pleases you the most perfectly1 and1 naming the quantity and place to send1 pass on to other departments4 ,don't allow your attention to wander to anything but the article under consideration1 until you have decided that item4 ,if it is a dress1 examine and decide before looking at sheeting or table linen or anything else4 ,that settled1 pass on to the next topic on your list1 and so continue until you have finished the work you had arranged to do4 ,then1 if you have a little leisure1 you can look about you at the various articles displayed1 gratifying your love of fine things1 and gaining an insight into the quality and price of articles you may need in time2 only take care that when your purchases are finished1 you do not interfere with other purchasers1 or engross the time of busy clerks unduly4 ,in making out a list1 classify the articles you are intending to buy1 putting groceries1 crockery1 books1 dry goods1 etc41 each by themselves1 and begin at the nearest place4 ,by this method you will save yourself much time and fatigue4 ,these are very simple rules2 but try them and see if shopping is any longer a duty to be 8dreaded40 ,,lxxv4 ,,dusting4 ,,among the many little things a good housekeeper should vigilantly watch over1 while trying to teach a child or inexperienced girl1 careful and thorough dusting is one of the most prominent4 ,it is not alone those who are confessedly ignorant that require this supervision1 but one half of all the hired help we ever saw have never been trained to do that kind of labor perfectly4 ,they are accustomed to look at it as being of less importance1 and more easily slighted without attracting notice and subjecting themselves to rebuke1 than other portion of their duties4 ,they may be very capable in many other parts of the work allotted to them1 yet lamentably fail when they undertake to dust a room4 ,a parlor- or chambermaid may begin her work properly4 ,with broom1 whisk1 duster1 and dust-pan1 with short sleeves1 a clean handkerchief or cap over the head to protect the hair from dust1 she commences to clean and 8put the room to rights0 in the most approved manner4 ,books1 papers1 works of art1 ornaments1 or furniture--everything movable--are carried into the next room if convenient1 or if not1 neatly covered from the dust1 which must necessarily be raised while sweeping2 thus leaving the floor as nearly vacant as possible1 to facilitate that operation4 ,but1 if superintending this work done by a new girl1 you will notice that1 however methodical in all else pertaining to her work1 she does not stop to clean1 carefully dust1 and polish each article1 as she takes it from the room1 and by so doing have them all ready to set back again1 with no delay1 when the room is well swept and dusted4 ,she seems to have no idea that this will simplify her work1 save time and extra handling1 and1 as often happens1 in case of any necessity for unusual haste in finishing the work1 be a great convenience4 ,but1 seeing how like a good worker the girl takes hold of the other portions of her labor1 you perhaps think it not best to embarrass her by too many criticisms at first1 having no fear but at the close of the sweeping the dusting will be well done2 called away by other duties1 you leave her to finish1 on the whole well pleased1 and hopeful that you have secured one who will prove faithful and reliable1 relieving you from constant watchfulness in her department4 ,on your return1 the first glance at the room confirms your hopes1 but by a second look your dream of peace grows shadowy4 ,the room is nicely swept1 the furniture placed more nearly in the proper position than1 for a first trial1 you had expected2 but there the charm vanishes4 ,such dusting6 ,it must have been attempted2 for you see the mark of the dusting-cloth1 as if hastily passed over1 or brushed across the plain surfaces of tables1 chairs1 etc41 but looking more as if flies or spiders had run races over them1 than like the efforts of a human hand to dust the room4 ,here and there some one or two articles have been tolerably polished1 but wherever there is any elaborate carving1 intricate molding1 or dainty piece of statuary1 requiring extra care1 the dust has settled1 and lies unmolested in ugly masses1 defacing or concealing all the beauty4 ,you summon the girl1 trying all the time to school your heart and voice to patience4 ,you show her the dust1 and1 taking the work into your own hands1 proceed to give her practical demonstration of how the work can and must be done4 ,as you pass from one article to another1 you explain the injury to furniture and ornaments which will follow careless dusting4 ,point out how speedily dust hides in the moldings and carvings1 and show her how to gain access to all the intricate and troublesome ornamental work4 ,as you proceed she sees how easily and perfectly it can be done2 but do not flatter yourself that this lesson1 so thoroughly and plainly given1 will relieve you from the responsibility of following up your chambermaid with continued watchfulness and reminders4 ,be prepared to repeat this lesson every week1 and at the end of months find the repetition still necessary4 ,if you do not find this so1 you may thank ,god and take courage1 for you have secured a treasure which you will do well to cherish4 ,it is because our servants are so inclined to slight this seemingly small1 but really very important part of domestic economy1 that we think mothers should begin early to teach their little daughters how to dust a room1 and polish1 by thorough dusting1 all the furniture and articles of beauty4 ,let them take first lessons in learning to keep their play-room and playthings free from dust1 and the knowledge thus gained in play will soon be of much practical and valuable assistance to their mothers4 ,we know there are some children naturally careless and flighty1 while others are born neat and methodical4 ,this difference is very observable in children of the same family1 trained by the same mother1 with equal care2 and mothers soon understand that one child must be looked after1 in every step of her way toward becoming a practical1 useful1 helpful daughter and woman1 more than the other4 ,such children draw very heavily on their mother's strength1 patience1 and hopefulness2 but if the child is of an affectionate disposition1 in the end love and experience will conquer4 ,there is great need that mothers be not discouraged in their endeavors to teach their daughters all that pertains to practical domestic economy2 for1 if we are not greatly mistaken1 the time is not far off when we shall all feel the necessity of looking to our daughters to assist us in the nicer parts of housework1 if we would have comfortable1 happy homes2 relying on servants only for the coarser1 harder parts that would tax our strength too severely1 or engross our time too much1 to leave any for social life or intellectual improvement4 ,these must receive their full share of our attention2 but the home cares have equal claims4 ,let there be an equal distribution1 giving to each her portion in due season1 and there will be less waste and extravagance1 and lighter hearts and happier homes4 ,,lxxvi4 ,a ,,chapter ,,on ,,soups4 ,,hesitation in taking the first steps in any new enterprise or new work is very common4 ,with some it springs from great caution2 with others1 from lack of confidence in their own ability4 ,they magnify troubles which may arise1 and imagine all manner of difficulties1 until very small and easy duties are clothed in a mystery which they shrink from solving4 ,in working1 a novice1 if at all timid or lacking self-reliance1 often keeps herself in a constant state of alarm lest she make some great mistake1 and1 strange as it may seem1 few things in the whole round of cooking-experiments assume a more formidable aspect than the simple act of making a soup4 ,it is a mystery which grows more uncanny the longer it is looked at from a distance2 but lay your hand upon it1 and you will soon learn that you have been frightened at a shadow4 ,there are several things preliminary to making soup which are quite essential4 ,first of all1 it is desirable1 though not absolutely indispensable1 that you provide yourself with the best and most convenient utensils4 ,a stock-pot is usually a large1 round kettle1 with a closely fitting cover1 into which the meat or bones and odd bits for preparing the stock or broth for soups are put1 to be cooked4 ,it is generally made of iron or copper4 ,a soup-digester is a kind of stock-pot made wholly of iron4 ,the lid fits closely into a groove in the top of the digester1 with a projecting piece which1 when turned till it meets the socket or notch on each side of the groove1 acts like a lock1 holding the lid on tightly4 ,in that respect it is far better than the stock-pot1 for nothing can boil over in the digester1 and no steam escapes except through the valve at the top of the cover4 ,they are to be obtained at almost all hardware stores1 and are of all sizes1 from three quarts to ten gallons4 ,next1 having provided the utensils1 good 8stock0 of various kinds should be kept constantly on hand1 regulating the quantity prepared at one time by the state of the weather and the size of your family4 ,in summer1 in a cool cellar1 it will keep1 by frequent scalding1 several days4 ,in winter it is safe to keep it much longer1 only1 like everything else1 it requires to be looked after carefully4 ,few soups can be of the best quality without a strong stock to start with4 ,liebig's ,extracts of ,meat answers very well for a substitute1 but is better used in connection with the stock4 ,every bit of meat which is left over1 that cannot be satisfactorily employed otherwise1 should go at once into the stock-pot or digester4 ,bones1 after carving from them all the meat that can be advantageously secured1 must be well cracked and added to the other pieces4 ,the vessel should be always near1 ready to receive any stray morsel4 ,when enough is collected to make a good quantity of stock1 put cold water to the pieces2 for the juices1 which are what you desire to obtain1 are much more readily extracted in cold water than in hot4 ,on the contrary1 meats that are to be boiled for table use should always be put into boiling water1 which closes the outer surfaces instantly1 thus retaining the juices4 ,when the water is added1 set the digester over a moderate fire1 where the contents will not boil rapidly1 only simmer4 ,after it begins to boil1 add salt and pepper4 ,opinions differ as to the length of time needed in the preparation of good stock2 but it is generally allowed to simmer most of the day1 which is too long1 and it thereby becomes muddy4 ,we think a few hours' boiling will extract all the juice1 and make better stock than longer4 ,remember that stock should have more salt1 pepper1 and seasoning than would be desirable in the soup to be made from it4 ,when done1 strain it into a large stone pot1 kept for that purpose exclusively1 and cover closely till morning1 when the fat will all rise to the top and harden1 and should then be removed4 ,never allow stock to remain in the stock-pot or digester overnight2 for1 even when there is no copper to render it unsafe1 it will assuredly taste of the iron1 and the flavor be very greatly injured by it4 ,if you have no bones or bits of meat on hand to make stock with1 a knuckle of beef or veal can be procured with little expense2 or1 if a rich soup is desired1 several kinds of meat should be mixed4 ,for instance3 ,take four pounds of the shin of beef1 four pounds of the knuckle of veal1 and a half-pound of good lean ham--any scraps of poultry1 necks1 wings1 etc4--that may chance to be unused4 ,three onions1 three carrots1 one head of celery1 a few chopped mushrooms1 two or three fresh tomatoes1 or what would be equal to them in canned tomatoes1 if they can be obtained2 just a shake of savory herbs and parsley1 and1 in cold weather1 three turnips4 ,in warm weather turnips will cause the stock to ferment4 ,add an ounce and a half of salt1 one table-spoonful of sugar1 twelve white peppercorns1 six cloves1 three small bits of mace1 and four quarts of water4 ,line the nicely cleaned digester1 after well buttering it1 with the ham cut in thin1 broad slices carefully trimmed from all the outer fat that may taste too strong of the smoke1 or which is at all rusty4 ,then cut all the meat from the beef and veal into about three-inch pieces1 and lay them over the ham4 ,set it on the stove1 and when all is delicately and equally browned1 put in the beef and veal bones1 well cracked1 the bits of poultry-trimmings1 and pour over all four quarts of cold water4 ,when it comes to the boiling point1 bring to the side of the stove or range1 skim very carefully1 adding now and then a little cold water1 to stop rapid boiling4 ,let it simmer in this way till it is quite clear1 and then put in all the vegetables and other ingredients1 and keep it simmering over the stove five hours4 ,do not let it at any time come to a brisk boil1 as that will waste the stock and injure the color4 ,when done1 strain through a fine hair-sieve or cloth into a large stone stock-jar1 and cover up carefully till needed4 ,prepared in this way1 a stock will keep in cool weather a long time1 if kept covered closely from the air1 by occasionally scalding1 and is always on hand when you wish a rich soup4 ,while it is cooking1 in adding water to stop boiling1 be sure that you add enough to supply that wasted in steam1 so that when done and strained you will have four quarts of liquid4 ,one quart will be sufficient for the stock for four rich soups4 ,a less rich stock may be obtained by using less meat and seasoning1 or by carefully saving the water in which fresh meat or fowls have been boiled1 adding vegetables and seasoning to suit yourself4 ,let it simmer gently for six hours1 skimming it carefully1 and then strain and set aside for use4 ,white stock1 for white soup1 is made like the rich stock2 only1 instead of browning the meat before adding any water1 you should rub the digester with butter1 lay in the meat1 moisten with half a pint of water1 and simmer slowly1 until the gravy begins to flow2 then add five quarts of cold water and such vegetables and seasoning as you prefer1 or the same as for rich stock1 and let all simmer five hours4 ,when stronger stock is required1 double the quantity of veal1 or put in an old fowl4 ,the liquor in which a young turkey has been boiled is excellent for white stocks or soups4 ,browning for soups is made with two ounces of powdered sugar and half a pint of water4 ,put the sugar in a smooth1 clean saucepan over a slow fire till it begins to melt2 keep it in motion with a wooden spoon all the time until it becomes black1 when the water should be added4 ,let it dissolve in the water1 then cork closely1 and use only a few drops when required4 ,in ,france an onion is burnt to put with the browning2 but all browning1 although it adds somewhat to the looks of some kinds of soups1 does not often improve the flavor4 ,to clarify stocks or soups which are sometimes a little muddy1 carefully separate the whites of eggs from the yelks1 and use the whites to clear the soup4 ,one egg to every quart of stock or soup to be clarified4 ,beat well together1 with one fourth of a pint of water to every egg1 and1 still beating1 add gradually to the stock1 which should be just warm4 ,then place it over the fire1 and when it boils skim thoroughly1 whisk it well1 and draw the kettle to the side of the stove1 to let it settle till the whites of the eggs become separated from the soup2 then strain through a fine cloth1 and1 if rightly done1 the stock or soup will be clear4 ,thus1 as will be readily understood1 we have given most important preliminary steps toward making soup4 ,in the next article we give directions for making several kinds of soups1 and thereby answer several requests in one chapter4 ,,lxxvii4 ,,more ,,about ,,soups4 ,,many suppose they can obtain just as good soup by preparing the whole between breakfast and dinner1 claiming that the idea of keeping 8stock0 on hand is a foolish one1 and an increase of the cares and labors of providing4 ,we think this is a mistake1 springing from ignorance in some cases1 in others from the fact that the objectors have never tried what seems to us the better way4 ,it is certainly the most economical1 and on trial we are sure will be found a saving of time and labor1 instead of an additional tax4 ,by allowing the material for stock to simmer slowly1 one obtains the foundation for the strongest and best flavored soup which can be made from flesh4 ,whereas1 if the meat is taken in the morning1 and prepared for dinner the same day1 one must hasten matters1 and cannot take time to separate the meat in small pieces1 or have a soup free from muddy streaks and a strong1 disagreeable flavor4 ,liebig objects to cooking the stock for any great length of time1 because he assumes1 and justly1 that the albumen and fibrin which1 after protracted cooking1 will rise hard and bony1 cannot be so thoroughly separated as not to leave some disagreeable flavor1 and take away much of the real nutriment of the soup4 ,he says if we take one pound of beef free from fat1 and separate it from the bones finely1 as for mince-meat or sausages2 then mix it uniformly in its own weight of cold water1 heat it slowly to a boiling point1 and allow the liquid to boil briskly for only a few minutes2 then strain through a towel to free it from the coagulated albumen and fibrin which will be mixed with it1 we can1 by this short boiling1 secure an equal weight of the most aromatic soup or beef-tea1 of such strength as cannot be obtained1 even by boiling for hours1 from a solid piece of flesh4 ,youmans says1 by long boiling the rich part of the meat extracted by the cold water coagulates and becomes insoluble1 instead of remaining dissolved in the soup1 as it should do1 in order to secure the most highly nutritious substance of the meat4 ,a piece of flesh put into boiling water undivided is in the most unfavorable condition possible for making good soup4 ,it is customary to protract the boiling1 because it is supposed to thicken and enrich the soup4 ,we have no doubt1 if the mistress could oversee the whole process1 that a better soup would be obtained by less than the four or five hours' cooking which we recommended in our last article for stock4 ,but if she is obliged to commit the preparing of stock or soups to willing but careless hands1 who half the time do not cut the meat up fine or crack the bones1 a longer time is necessary to extract the full flavor1 which will not then be as pure4 ,what are called clear soups should be of a light straw color1 and not too strongly flavored with the meat4 ,white or thick soups must only be thick enough to adhere slightly to the spoon when hot4 ,pure consists of vegetables or meat reduced to a very smooth pulp1 and then mixed with enough stock to make a thick soup like most of the bean or pea soups4 ,one of the most generally palatable soups is the turtle or black bean soup1 with rich beef stock for the foundation4 ,soak a pint and a half of the beans overnight in plenty of lukewarm water4 ,in the morning drain off all the water and cover with fresh cold water2 see that your soup-digester is perfectly cleaned1 and three quarts of beef stock put in it1 then set it over the fire4 7,of course you never allow your digester or soup-pot to be put away without being thoroughly cleaned2 but sometimes girls have been known to forget or make a mistake2 and it is best for many reasons that all utensils should be examined thoroughly1 rinsed with hot water1 and wiped dry each time you take them out for use1 if only to remove what dust may settle on them while in the closet47 ,as soon as your kettle is in order and the stock in it1 drain off the water from the beans2 put them into the stock and set at once over the fire where it will come to a boil slowly4 ,as soon as that takes place1 set it a little one side1 and it will simmer1 not quite boil1 till time for dinner4 ,it will take some four or five hours to make the beans perfectly tender4 ,half an hour before straining1 add a teacupful of tomato catsup and half a pint of canned tomatoes or six fresh ones4 ,let it cook a little more briskly for a half-hour1 then rub through a coarse sieve or colander1 and serve hot4 ,in preparing stock for this soup1 the savory herbs and mushrooms may be omitted1 also the tomatoes1 as it is better to add them just before the beans are done1 and strain all together4 ,some like to squeeze a few drops of lemon-juice into soup when in their plates1 and it is well to have a quarter of a lemon put on a small saucer or cup-plate by every one at the table1 so that they can add it if agreeable4 ,an excellent beef soup can be made from the bones left from a roast4 ,cut the bones apart1 and crack them to pieces with a broad hatchet kept for that purpose only1 as the good husband may object to having his carefully kept hatchet used by 8women folks10 and you may be equally unwilling to take articles that have been used you know not for what4 ,cover the bones with cold water1 and set on the range where they will simmer1 not boil1 between three and four hours4 ,when the meat is so tender as to slip easily from the bones1 scrape it all off and set it aside2 put the stock thus made in a stone pot and cover closely1 after it is cold4 ,we should have said in former directions that stock must not be covered up till cold1 then closed carefully4 ,the next day remove every particle of the fat2 warm the stock enough to strain it2 cut up one onion 7if you and your family like them71 two or three potatoes1 one turnip1 a few bits of cauliflower or cabbage1 if desired1 and two carrots4 ,put these in the stock1 adding1 if you like1 a half-pint of rich stock2 add pepper and salt to your liking1 half a teacupful of tomato catsup1 a table-spoonful of rice washed clean1 or 8star0 macaroni4 ,boil one hour1 and dish without a second straining4 ,of course all these seasonings and vegetables must be varied or modified to suit the special tastes of different families4 ,the meat cut from the bone may be made into nice 8force-meat balls10 and put into the soup when dished for the table4 ,to make these balls1 rub the meat smooth in a marble mortar4 ,if very dry1 moisten with a spoonful of rich stock4 ,when smooth1 season with salt1 pepper1 a little thyme1 summer savory1 and green parsley chopped fine4 ,beat one egg light and stir in1 thickening the whole with cracker crumbs1 enough to roll into small balls the size of a large walnut1 and fry in boiling lard1 or place on a dish and bake a clear1 even brown1 and put into the soup the last thing before sending to the table4 ,julienne soup is among those most used at hotels and eating-houses4 ,put half a spoonful of butter into the soup-kettle2 slice in two onions1 and fry to a clear brown1 taking care not to scorch them2 then add three quarts of good stock1 two small turnips and two carrots chopped small4 ,let this boil gently one hour1 and then add a pint of green peas1 freshly gathered1 and the same of young and tender string-beans1 a little mace1 salt and pepper as needed1 and a single stock of celery chopped fine4 ,too much celery gives a bitter taste to soup4 ,boil two hours more2 then rub a table-spoonful of butter1 with the same amount of flour1 and stir gradually into the soup4 ,boil a few minutes and dish4 ,a good vermicelli soup with stock made from a shin of veal1 boiled in three quarts of water1 can be prepared with little trouble4 ,the stock must be skimmed carefully1 and1 this done1 put in one whole turnip1 one carrot1 and one onion2 none of these should be cut up4 ,boil three hours2 add salt and pepper to taste1 and a quarter of a pound of vermicelli after the three hours' boiling1 and let it boil gently one hour more1 then take out the bone and vegetables and serve4 ,if the stock boils away too much1 add a little water4 ,,lxxviii4 ,,testing ,,character4 ,,nothing so completely unmasks all the peculiarities of each individual1 showing bright and noble traits most clearly1 and casting deeper shadows on all that is weak1 disagreeable1 and unlovely1 as being shut up in a steamer or in cars for days together1 acquiring an intimacy in one week far more familiar than would have been formed in a year of ordinary intercourse4 ,nowhere are selfishness1 irritability1 and vanity so quickly detected2 nowhere are such opportunities to manifest patience1 self-abnegation1 and all sweet and gentle qualities1 in the most forcible and attractive manner1 as in this phase of social life4 ,you may call daily1 or spend weeks with people in their own homes1 and never imagine that fierce ambition1 weak and silly vanity1 petty jealousy1 or a harsh and bitter temper are smoldering where all appears so cheerful and quiet1 ready to be fanned into flames by the first annoyance beyond their power to repel4 ,while no shadows fall or clouds obscure their sky1 how pleasantly the moments pass by6 ,smiles and gentleness meet you at every step4 ,to secure your comfort and pleasure is their delight2 to dispense the hospitality of their homes gracefully and with a free hand does them honor2 to neglect to do so would detract from the dignity of their social position1 and be disgraceful4 ,every attention and courtesy paid to a guest reflects honor on the host1 and few are so perfect that these considerations do not have some weight4 ,this may be assumed without at all detracting from higher motives4 ,but become companions on a journey with those who1 as host and hostess1 have been so attractive1 and the most astonishing changes1 for which you are entirely unprepared1 utterly foreign to your estimate of their character1 may meet you in every word and act4 ,take care1 however1 while watching the mote in your neighbor's eye1 that he does not discover the beam in your own4 ,in the infelicities of traveling1 remember you are liable to the same criticism1 and watch and pray lest your own conscience compels you to acknowledge the justice of the censure4 ,on the other hand1 you will often see persons so quiet and gentle at home1 that while you respect1 you never think of them as presenting any very striking characteristics4 ,sensible and unobtrusive1 the goodness1 unseen1 carries comfort to all around1 while the recipients seldom recognize the cause of the good influence which surrounds them1 until some startling commotion proclaims their silent ministration4 ,the freedom born from a common annoyance1 discomfort1 or danger1 such as is often experienced in traveling1 sometimes reveals heroes and heroines where we least expected to find them4 ,one may read some strange chapters in character if he quietly watch a crowd rushing on board a car or steamer1 eager to secure the best position1 where most can be seen with the greatest comfort4 ,the rudeness and selfishness of each movement and act would be unpardonable in their own homes4 ,if you are careful to be on board early1 before the 8rush0 begins1 it is certainly permissible to secure the best seat you can1 but with the reservation that old age1 feebleness1 and infancy have a claim on all1 which1 if need be1 should lead you willingly to relinquish the position1 however desirable1 if by so doing you can add to the comfort of any who come to you with these vouchers for their right to your assistance and sympathy4 ,unfortunately1 we often see this gentle consideration for age and feebleness disregarded2 but when it shines forth how beautiful it is6 ,how it covers little faults and foibles1 which1 but for such unexpected manifestations1 would have much power to vex and distress6 ,an elderly lady in feeble health took her seat in the cars1 homeward bound after a long absence4 ,being a cold1 rainy day1 it was especially desirable to avoid all draughts from open windows4 ,a party of young people in high spirits seated themselves in front1 and at once opened the window4 ,the wind1 sleet1 and rain rushed in1 making all around uncomfortable4 ,several remonstrated1 but with no satisfactory results4 ,even the indulgent father gently insinuated that they might themselves suffer from such exposure1 but not a word was spoken of the risk to others4 ,every other seat being occupied1 the invalid could make no change2 and feeling that all the health gained by her absence from home might be lost through this severe exposure1 with much reluctance she mildly requested that the window nearest her might be closed4 ,the favor was rudely refused4 ,these young people were evidently persons of wealth1 on their way to travel some time in ,europe4 ,from such examples1 what impressions must the people of the 8old country0 form of the characters and manners of the new8 ,the lady1 probably reflecting gravely on the habits of the young of the present day1 sighed for the time when age was honored and the young taught to reverence gray hairs4 ,time flew by1 and again the invalid sought health far from home4 ,the boat was crowded with the young and gay4 ,no wonder she remembered the scene on the cars with sad forebodings1 the sadder because on a voyage one is liable to more discomforts than when traveling by land1 and probably was prepared to be perfectly isolated1 asking for and expecting nothing4 ,the passage was disagreeable in the extreme1 and all more or less seasick4 ,of course1 under such circumstances1 it would not have been surprising if each was disposed to think only of his own discomfort4 ,on the contrary1 kindness1 respect1 and attention were the rule1 with hardly one exception4 ,those but slightly sick were prompt in ministering to the comfort of the more seriously afflicted4 ,affectionate inquiries1 gentle sympathy1 and1 when needed1 most tender assistance1 filled with bright spots a voyage which1 but for this blessed spirit1 would have been intolerable2 making warm and genuine friends for life of those who but a few days before were perfect strangers4 ,these two experiences prove how unwise it would be to form one's estimate of all1 in any circumstances1 by the freaks and folly of a few4 ,how easy to excuse much heedlessness and frivolity1 hoping for better things with coming years1 if out from among many youthful follies such good traits are made apparent6 ,if this law of unselfish kindness were thoroughly understood2 if all1 particularly the young1 could realize the rich reward for every kind act1 repaying them tenfold even in this life1--it would extract many thorns from weary feet1 prevent much heart-burning1 and give a glory to the life below only second to that blessed life above1 where1 when they enter1 they may hope to hear1 8,inasmuch as ye have done it unto the least of these1 my brethren1 ye have done it unto me40 8,well done1 good and faithful servant1 enter thou into the joy of thy ,lord40 ,,lxxix4 ,,if ,,we ,,knew6 8,if we knew the baby fingers ,pressed against the window-pane ,would be cold and stiff to-morrow1 ,never trouble us again1 ,would the bright eyes of our darling ,catch the frown upon our brow8 ,would the print of rosy fingers ,vex us then as they do now8 8,ah6 those little1 ice-cold fingers1 ,how they point our memories back ,to the hasty words and actions ,strewn along our backward track6 ,how those little hands remind us1 ,as in snowy grace they lie1 ,not to scatter thorns1 but roses1 ,for our reaping by and by6 8,strange we never prize the music ,till the sweet-voiced bird has flown6 ,strange that we should slight the violets ,till the lovely flowers are gone6 ,strange that summer skies and sunshine ,never seemed one half so fair ,as when winter's snowy pinions ,shake the white down in the air6 8,lips from which the seal of silence ,none but ,god can roll away1 ,never blossomed in such beauty ,as adorns the mouth to-day2 ,and sweet words that freight our memory ,with their beautiful perfume ,come to us in sweeter accents ,through the portals of the tomb6 8,let us gather up the sunbeams ,lying all around our path2 ,let us keep the wheat and roses1 ,casting out the thorns and chaff2 ,let us find our sweetest comfort ,in the blessings of to-day2 ,with a patient hand removing ,all the briers from our way40 ,,the wind is playing with the long gray beard on the grand old live-oak over our heads2 the air1 soft and balmy1 brings the slightest intimation of perfume from the orange-trees around us2 the golden fruit1 half hidden in the rich1 glossy leaves1 and here and there a bud just opening into the delicate blossom1 give promise of another harvest before the first is fully gathered4 ,before us lies the beautiful ,st4 ,john's river1 smooth and tranquil as a summer sea2 but a steamer in the distance1 like a graceful swan1 approaches the wharf1 and will soon disturb its calm1 and toss the placid waters into merry ripples or foaming1 sparkling waves4 ,only for a moment she touches the wharf1 then glides away1 and the river subsides into its wonted calm4 ,her coming and going have no interest for us1 save that which a glimpse1 however transient1 of beauty1 strength1 and grace must always awaken4 ,she brings none to greet us and claim the welcome1 so gladly given by one far from home4 ,everything around us is quiet4 ,the inmates of the cottage are mostly out sailing4 ,the gentle provider for the household comforts1 8on hospitable thoughts intent10 is preparing for their return from this 8toil of pleasure10 tired and ravenously hungry4 ,we are entirely alone2 and as we sit in this wonderful quiet1 the little poem quoted above1 8,if ,we ,knew10 stirs our heart with strange and solemn power4 ,lives there one who does not1 in moments of retirement or solitude1 look back to the earliest hours of childhood1 and recall times when1 if he could have known the results1 his actions would have been far different8 ,if all could in youth look along the map of life clear to the end1 seeing all the breakers and quicksands1 which by patience and self-control could have been avoided1 how much more comforting would be the view they might take1 in after years1 of the 8backward track06 ,no doubt it is well1 for many reasons1 that we cannot read the future4 ,trials and sorrows1 which no skill or forethought could have turned aside1 would have been doubled by anticipation and foreknowledge4 ,and yet we doubt if there are many who1 looking back from the 8half-way house10 would not willingly endure all the additional pain if they might have possessed the power to foresee the inevitable results of certain courses1 and1 profiting by this foreknowledge1 have avoided the danger or the sin4 ,brother1 sister1 8if you knew0 that soon 8those little baby fingers0 would 8never trouble you again10 would you be impatient or cross to your little playmates for their childish1 willful ways8 ,two little boys were playing together4 ,both wanted the rocking-chair for a horse4 ,full of health and animal spirits1 their dispute ran high1 and ended in a blow4 ,only a few days passed1 and the baby hands of the younger were folded in 8snowy grace0 upon the cold and quiet heart1 and laid in the grave4 ,a short time after1 hearing bitter sobs in the garden1 the mother found the lonely brother--himself but just past babyhood--lying under the peach-trees1 watching with eager eyes some birds flying over his head1 and calling1 between his sobs3 8,o birdies6 little birdies6 ,fly up6 fly higher6 and tell ,jesus if he will only let little brother come down to me1 he shall have the rocking-chair all the time1 and ,i never1 never will strike him again6 ,o1 never1 never60 ,ah6 how many brothers and sisters look back upon little disputes and sharp1 childish quarrels1 that would hardly have been remembered had both been spared to grow up together2 but one having been taken away1 that dispute1 or the wrong done1 remains through life a sore spot in the heart of the survivor4 ,father1 be not harsh with your son4 ,he disobeyed your commands1 has done wrong1 and for his own good deserves rebuke2 but remember he is 8only a little one40 ,let your censure be tempered with gentleness4 ,it was but the overflow of exuberant life1 not willful disobedience4 ,if you could look forward to what soon may be1 how leniently would you judge1 how tenderly chide1 and by your gentleness secure obedience much more effectually6 ,ah1 poor1 tired mother6 you are very weary and wellnigh sick4 ,your eyes are heavy for want of sleep1 and your head throbbing with the noise and shouts and wild frolics of your little ones4 ,it is often very hard to bear2 but it is health and strength and life overflowing in their yet untried1 undisciplined hearts4 ,be patient6 ,if soon1 with hot and tearless eyes1 you watch by the little crib where fever may conquer that life but late so joyous and full of activity1 can you endure what ,god may see best to bring upon you1 if1 by impatience1 you have 8scattered thorns1 not roses1 for your reaping by and by08 8,i have asked you twenty times to mend this coat1 and it is not done yet4 #8,no time'6 ,how long would it have taken1 ,i should like to know8 ,but--well--,i can go ragged1 ,i suppose4 ,you give little heed to my wishes or comfort4 ,you must take your own time and way1 without regard to my convenience1 or you will not be satisfied40 ,husband6 why do you say such ugly1 biting things8 ,you love your wife4 ,you would be indignant if a looker-on should hint that you misjudged her or were exacting4 ,your heart--or that silent monitor1 your conscience--tells you that she did not intend to disregard your wishes or advice4 ,she was tired1 overtaxed with many cares and frequent interruptions1 or perhaps sickness is creeping upon her unawares4 ,whatever the reason1 the offense was but a 8little thing40 ,or even if she was self-willed or irritable1 be patient with her4 ,you are fully aware that one mode of speaking makes her indignant1 and stirs up all the offensive1 opposing elements in her character2 while1 on the contrary1 a certain tone of your voice1 a love-look from your eye1 would have brought her to your side in an instant1 sorry1 self-upbraiding1 loving and honoring you with all her heart4 ,ah1 8if you knew06 ,these first morose1 fault-finding words are1 perhaps1 8leaving on her heart a shadow1 leaving on your heart a stain10 which may be the beginning of coldness1 mistrust1 and defiance1 or perhaps a darker sin1 when but for them you could have secured joy and gladness in your house1 growing sweeter and purer day by day4 ,deal gently4 ,you1 her husband1 can make her happy1 loving1 and good1 or you can make her irritable1 unloving1 and evil1 thereby destroying your own happiness as well as hers4 ,you are the house-bond or home-bond4 ,see that you sever it not by your own folly4 8,john1 why do you always wait1 and wait1 and hinder me so8 ,you can come at once1 just as well as to keep me waiting1 if you only choose to60 ,wife1 it is just such little1 impatient1 waspish words that will tempt your husband to seek quiet1 comfort1 and appreciation away from your side4 ,no matter if he does 8speak just as impatiently as you have done1 fifty times a day10 show him a better way4 ,why retort1 or increase the 8little shadows10 which you can by gentleness dispel8 ,yield a little2 it is not hard1 and you will reap a glorious reward4 ,is not your husband's love and confidence worth keeping1 by the exercise of a little patience and forbearance8 ,but if not for present joy1 to ward off future misery at least1 8set a guard over the door of your mouth1 that you sin not with your lips02 and so tread life's pathway with him to whom you have vowed a wife's fealty that1 if called to sit in the desolation of widowhood1 there shall not be added to that sorrow the anguish of self-upbraiding for little services impatiently rendered1 or love requited by coldness or irritability4 ,when we have passed through all the labors and trials of early life1 and in full maturity or just on the decline pause a moment to recall the friends of our youth now gone1 and the sweet family ties now broken1 how the heart aches with the memory of hasty words or actions1 and vainly yearns for one more opportunity for the better performance of our whole duty1 in all love1 fidelity1 and patience6 ,but 8,god 444 pity us all ,who vainly the dreams of youth recall2 ,for of all sad words of tongue or pen1 ,the saddest are these3 ,it might have been60 ,,lxxx4 ,,in ,,such ,,an ,,hour ,,as ,,ye ,,think ,,not4 ,,when a young girl is called by the death of her mother to assume the management of the family before her home education has been completed1 we know of very few cases which draw so largely on our sympathy4 ,grief and depression for the loss of a mother is hard enough for the young heart to endure2 and added to this1 it is no easy thing to accept the responsibility of providing for the comforts of those thus thrown upon her care4 ,all the economical arrangements of the household1 the oversight of cooking1 even when the labor is done by the hands of a servant2 the daily watchings to prevent miscalculations in marketing2 the neatness and regularity to be secured in every department1--may seem light to an experienced matron1 but are heavy burdens to be laid upon a slight young girl4 ,yet all this is but a drop1 compared with the thought and anxiety she must feel in administering to the health and happiness of her father and of the children1 even younger than herself1 who will now turn to her for the care once so efficiently and promptly given by the mother4 ,and most likely1 until trials came to her1 the daughter had never had cares or duties that demanded the exercise of her independent judgment1--her mother being always near to direct and decide4 ,a daughter may be ever so thoroughly instructed in all womanly employments1 yet if her mother retains the entire charge of every portion of the household labor1--the child simply following as she is bid1--there can be little opportunity for the development and exercise of her individual judgment4 ,she naturally prefers to lean on one ever ready to relieve her from distasteful duties4 ,this is1 no doubt1 pleasant for both1--the mother is happy in shielding1 the child happy in freedom from care4 ,but we doubt if it is wise or right1 for often 8in such an hour as ye think not0 all this must be changed4 ,frequently1 without a moment's warning or time for preparation1 the mother is taken from her family4 ,ought she not to have furnished her child1 by her teachings1 with that experience which1 like a lamp trimmed and burning1 would guide her footsteps1 enabling her1 when this unlooked-for trial came1 to assume these responsibilities with comparative ease8 ,we believe that even at an early age it is best that some particular duty should be committed to the care of every child1 thus teaching them self-reliance from the beginning of life1 and accustoming even the little ones to feel responsible for a certain amount of daily labor4 ,of course1 the mother will quietly watch that these small duties are properly performed1 but not openly1 so that her child loses the sense of real accountability1 by knowing that 8mother will see that it is all right1 even if ,i should neglect or make mistakes40 ,the mother must point out mistakes1 but the child should always be made to rectify them4 ,the knowledge that doing work hastily or carelessly will only be the cause of punishment by compelling her to do the work over and over again1 until it is right1 is a great safeguard against contracting careless habits4 ,lessons thus enforced do not often need repeating4 ,little by little1 as the child grows toward womanhood1 let the mother throw off some portion of her cares1 teaching her daughters to oversee or perform them correctly1 and by so doing not only lighten her own labors1 but make such duties easy for her children in after years1 or if they should be called prematurely to the entire charge4 ,when daughters are old enough to become their mother's companions1 they should also become joint partners in home and household responsibilities4 ,when out of school1 divide the work so that every other week the mother shall be entirely free from all care1--a guest in the family2 or if that is at first too great a tax on the young partner1 8take turns0 in dividing the work1--the daughter one week having the charge of the cooking1 marketing1 and arranging for each meal entirely herself2 the next week1 of the dairy1 if on a farm1 or the laundry or chamber- work4 ,when each week is ended1 the mother can point out the failures1 or recommend a better or easier way of doing some particular thing2 but unless advice or directions are asked1 it is far better that the young housekeeper should be left to her own skill and judgment4 ,for a few times this may not prove the best economy1 but in the end 8it pays10 and with good interest4 ,of course1 before this plan can be carried into execution to any extent1 the young lady has served an apprenticeship1 so far as to know1 herself1 that part of the work which comes under her jurisdiction each week2 and when practice shall have made perfect1 and the term of apprenticeship expires1 it is excellent discipline for a daughter to assume the reins entirely1 for a shorter or longer time1 as health or pleasure may determine1 subject to such suggestions as may be deemed advisable4 ,this arrangement gives rest and liberty1 if all her children are grown up1 for the mother to read1 travel1 or enjoy social life2 as she could not do when they were young and needing the mother's care1--which should never be delegated to another1 unless compelled by ill health4 ,this is a most valuable training1 by which the young housekeeper is prepared for a useful life1 or a happy home of her own some day4 ,we cannot but feel that of late years too large a proportion of care and thought is bestowed by parents in educating their daughters to shine in fashionable life1--in giving them an ornamental rather than a solid1 practical1 or intellectual education4 ,they dislike to keep their children at close study1 lest they should spoil their figures or their eyes1 and allow them to discard housework for fear their hands will not be small and delicate enough to show to advantage at the piano1 or in a party4 ,music1 painting1 and dancing are all well enough in their way1--some of them very important1--but should not be sought after to the exclusion of the practical1 and by no means the least important part of a young girl's education1 and preparation for an active1 useful life4 ,many young ladies will not willingly accept these views2 but it is for the most part because mothers1 out of mistaken fondness1 do not care to have them2 or1 as is too often the case1 because they do not like the drudgery1 as they term it1 of teaching the lessons in domestic economy1 so necessary to their future welfare1--an indolent or selfish mode of setting aside heaven-ordained duties1 for which a severe reckoning may one day be demanded4 ,,lxxxi4 ,,grumbling4 ,,it must be that a certain class of people find pleasure in fault-finding and grumbling1 or they would not search so industriously for an opportunity to exercise their talents in this direction2 or1 failing to secure a legitimate occasion1 willfully manufacture one4 ,in the family1 this habit is1 unfortunately1 often carried to a great extent1 even among those who are1 undoubtedly1 sincerely attached to each other4 ,the first word in the morning is usually a querulous inquiry or complaint about some trivial thing which they merely suspect has been neglected or unsatisfactorily performed4 ,they do not take the trouble to inquire if their suspicions are well founded4 ,such inquiry might deprive them of the luxury of grumbling4 ,if it were not so sad to hear the early morning hours thus desecrated1 it might furnish much amusement for a looker-on to notice how often these unfortunates are caught in their own trap1 and the fact made evident to all that the foolish words were but the ebullition of arrogance and irritability1 having no foundation4 8,my dear60 7you will notice that a gentleman grumbler begins a complaint with a strongly emphasized term of endearment17--8my dear6 why could you not heed my request that our breakfast might be one half-hour later this morning8 ,i told you ,i was very tired1 and needed a little more rest4 ,but it is useless for me to imagine you would deviate from your rules one minute just for my comfort40 8,why1 ,tom6 how unreasonable you are6 ,you are so in the habit of finding fault1 that you never stop to learn certainly if there is any cause for dissatisfaction4 ,your breakfast is just three quarters of an hour later than usual4 ,i delayed it just as long as ,i could1 expressly for your comfort40 8,i said half an hour1 not three quarters4 ,that was every minute ,i could spare4 ,now1 ,i shall be too late for some very important business4 ,but you are always interfering1 as if ,i didn't understand my own business best60 ,but when the grumbler has had a good cup of coffee or tea1 and the 8inner man0 is suitably refreshed by an abundant breakfast1 he seems to be in no great haste to attend to that important business2 but has leisure to look over the papers1 play a moment with the children1 and can really speak gently to the one so rudely censured in the morning1 before his appetite was appeased4 8,now1 ,i call this real cruel1 ,john4 ,i must go to market right off after breakfast1 because you forgot to bring home the marketing last night4 ,and ,i asked you so particularly2 as we have company to dinner1 ,i have hardly time to get ready4 ,but ,i might have known if ,i wanted anything in season1 tired or sick1 ,i must always do it myself4 ,it is really too bad60 8,my dear6 if ,i might slip in a word1 ,i would like to inform you that ,i did bring home the marketing according to orders1 and gave it to the cook4 ,you will doubtless find it in the store-closet40 8,o ,john6 that's just like you4 ,why couldn't you have told me last night8 ,it wouldn't have hurt you to have taken that trouble1 ,i'm sure40 8,you had company1 you recollect1 when ,i came home4 ,i had an errand to do after tea1 and you were fast asleep when ,i returned4 ,what chance had ,i to tell you80 8,you couldn't have told me quietly1 even if we had company1 ,i suppose80 8,why1 child6 how eager you are to find fault60 8,o1 yes6 of course ,i am the only one to blame40 ,it is not necessary to multiply examples1 though1 we are sorry to say1 they could be brought from every class and position4 ,but such things are not pleasant to hear1 and certainly do not look well on paper4 ,it is to be feared that we all have some germs of this same malady1--enough1 at least1 to understand the symptoms1 and warn us to vigorous efforts to eradicate them4 ,if allowed to take root1 they deface our own characters1 and disturb1 if not destroy1 the comfort of home4 ,when parents indulge in this sin of grumbling1 they cannot wonder if their children follow their example1 and even go beyond it4 ,a whole family of grumblers6 what can be more wretched8 ,another class1 whose behavior at home is unexceptionable1 spare their families1 reserving their grumbling for business hours1 giving their servants or clerks the discomfort that the first class lay by for home consumption4 ,there is hope for those4 ,by and by some high-spirited sufferer from their waspishness and fault-finding1 having endured their wearisome grumbling till patience is no longer a virtue1 may teach them a lesson1 through their self-interest1 that will perhaps prove effectual4 ,but we have a few words to say of another class1--grumbling travelers4 ,at some of our hotel tables1 where travelers 8most do congregate10 one can read a chapter of absurd and ridiculous weakness to be found nowhere else4 ,we have known people to sit down to a table where we could find no occasion for complaint1 and grumble loudly at every individual article4 ,coffee1 8horrid02 tea1 8an insult to set such stuff before any one02 soup1 8too thick10 or 8too thin02 and so on through the whole bill of fare4 ,nothing set before them that was not made a subject of criticism or rude comparison between the hotel fare and the wonderful perfections of their own table4 ,this habit of fault-finding is1 by a certain class1 considered a certificate of superiority which cannot fail to convince the public that they are persons of wealth and high-standing at home4 ,a mistaken idea4 ,even the waiters at public tables1 who1 in consequence of the variety of guests to whom they are called1 are usually good judges of character1 are not deceived by this vain pretense2 but many sly glances1 that can only be interpreted as contemptuous1 may be detected2 and as these complainers leave the table1 the waiters whisper to each other1 as they pass to and fro1 8,shoddy10 with looks that cannot be misunderstood4 ,this class of travelers leave their homes1 not for information and improvement1 but for the opportunity of grumbling1 on a new and more extensive scale than can be attained in their own families4 ,they leave home in search of some yet untried cause for grumbling1 and by a long stretch of conscience and imagination they contrive to find it1 and return with a large store of freshly gathered material1 over which to expatiate for some weeks1 quite to the relief of their families4 ,all this kind of grumbling appears to us most unreasonable and ridiculous2 but if not inclined to find fault in any of the ways mentioned1 we are beginning to fear that every one meets some point in life where he imagines dissatisfaction and complaint to be perfectly justifiable4 ,something in their surroundings is out of joint4 ,their most carefully laid plans and well-grounded expectations fail2 friends grow cold2 where lies the fault8 ,is none of it with you8 ,the foundations of our worldly prosperity seem built on solid rock1 but they slide from under us4 ,we take to our hearts one dearer than our own life1 and in an hour when we think not the bond is severed4 ,time and again the cradle is left empty2 or a sweet and loving spirit emerges from it1 and step by step grows toward clear companionship1 when1 as in a moment1 ,god calls1 and we are left in sackcloth and ashes4 ,we murmur and repine1--,god's dealings appear so unequally distributed4 ,in the same vicinity one family grows up unbroken1 from babyhood into vigorous manhood1 while another home is left desolate1 and they cry out in their anguish1 8,i do well to be angry40 ,they forget that ,god deals with his children as they deal with the rich but uncultivated lands committed to their care4 ,what is more beautiful to the eye than a large grove of wild orange-trees8--but how useless if left unimproved6 ,who complains when their beauty1 for the present1 is destroyed1 the trees cut back and pruned till they stand bare and unsightly8 ,but the buds and grafts which have been introduced will soon start into new life1 the branches begin to shoot upward1 and the sweet1 pure blossoms and golden fruit will clothe the tree1 which a grumbler would have thought wholly destroyed1 with new beauty4 ,the old beauty was defaced only that the tree should1 in the end1 become fruitful1 and thereby more gloriously perfect than at first4 ,yet we murmur when our wild orange groves are cut back1 pruned1 and grafted1 and the 8seedlings0 from our nurseries transplanted4 ,we forget that 8,sweet fields beyond the swelling flood ,stand dressed in living green10 which are made more gloriously beautiful by every rare and precious plant that our ,father transplants from this beautiful but stormy earth to his garden1 8,where everlasting spring abides1 ,and never withering flowers40 ,,lxxxii4 ,,little ,,foxes ,,spoiling ,,the ,,beloved ,,vine4 8,a ,,mother0 desires to know if she fails in discipline1 or if her children are more troublesome and difficult to manage than other people's4 ,she has coaxed1 reasoned1 whipped2 shut up in solitude1 fed them on bread and water1 or confined them in a dark room2 but all appears to be ineffectual4 ,they do nothing really wicked1 in the strict sense of that term2 but they forget or disregard all rules or commands1 are mischievous and careless2 boisterous and full of frolic one day1 to the neglect of every duty1 and the next1 quarrelsome1 irritable1 and in every respect uncertain4 ,this mother feels her responsibility deeply1 and with all her heart desires to bring her children up in the right way1 but is more and more conscious that she fails in her efforts1 and now feels disheartened and discouraged4 ,we judge the great trouble here is over-anxiety4 ,her children are governed too much4 ,it is not easy to lead young1 conscientious mothers to see this2 but the grandmothers1 profiting by their own mistakes1 see in these boisterous1 careless1 impressible children that which1 if not too closely pruned1 will mature into strong1 healthy men and women2 and in their irritability and disobedience they recognize the effect of over-restraint1 and too great repression of youthful1 exuberant1 animal spirit1 which1 if slightly modified and gently led1 will be an invaluable assistance to these little ones in after life1 giving them strength and force of character to act well their part when they enter in earnest on their life's work4 ,no doubt quiet1 demure1 proper children would be the most desirable1 just for the present comfort of mothers or friends4 ,overtasked bodies and aching heads find such children less troublesome4 ,but it is not for present ease that good mothers live4 ,they look for their reward in the future usefulness of their children1 and 8for the joy that is set before them0 they endure the cross like good soldiers4 ,yet while striving1 in all patience1 self-sacrifice1 and love1 to make your children happy in the formatory state1 and at the same time teach them better ways1 you must also be on the watch for the foes without and the foes within1--the 8little foxes0 that seek to destroy 8,the beloved vine ,trusted to your tending ,by the ,one ,divine40 ,in no case be easy and lenient to that which is sin1--not merely childish sport or thoughtlessness4 ,root up the smallest germ from which mean1 low1 or wicked habits will spring1 with a kind but uncompromising firmness4 ,you cannot guard your charge too closely here2 but be most scrupulously careful that you are not overhasty in judging of the character of their faults1 but have rightfully distinguished between deliberate1 intentional wrong-doing and childish folly4 ,let your children feel that for the first you accept no excuse2 for the latter you are lenient1 full of loving-kindness and tender mercy4 ,for disobedience that springs from stubbornness and a willful determination to do that which is forbidden at all hazards1 be not cruel and harsh1 but firm1 and so severe that the child will have no doubt of your resolution to destroy the evil by meeting each act with quick retribution4 ,yet when compelled to punish1 be so careful of your own heart that your erring one cannot but see that you are severe from no one emotion of anger1 or because you are made uncomfortable1 but because ,god has committed them to your care1 and will demand a strict account of your stewardship4 ,be sure1 in your dealings with your children1 that they have no difficulty in seeing that you recognize a wide difference between overt sins and wrong done through childish thoughtlessness and ignorance2 and while you gently point out the inconvenience and mischief apparent in consequence of their careless acts1 seek to make it plain to them that you restrain because you do not like them to seek their sports and amusements selfishly1 and at the expense of others' comfort4 ,before you decide that any act of your children is really sinful and deserving punishment1 examine and hear all that can be said in excuse or palliation4 ,then as to the mode of punishment1 when it really becomes necessary1 we think the parents' judgment ought to be the surest guide1 as they should better understand the characters they have to deal with4 ,some children1 when they find that punishment is sure to follow wrong-doing1 submit easily2 others are resolute or defiant1 and these traits should decide the nature of such infliction as the parent finds unavoidable4 ,there are times with certain children when we think a sound whipping the most curative process2 while to others it would be so humiliating as to irreparably injure the child's character2 but a whipping is not needed once1 where some young1 inexperienced1 but conscientious parents employ it twenty times4 ,where it must be resorted to1 let it be sufficiently severe to make a repetition a thing to be dreaded2 but1 if brutal1 it is simply barbarity1 not justice4 ,never1 under any circumstances1 strike a child on the head or box the ears4 ,that is the act of anger1 and in general is practiced only when the judgment is overruled by passion4 ,do not attempt to turn a child from the 8error of his ways0 by any such heathenish means4 ,no one can judge at the time of the force of a blow dealt in anger2 and though done thoughtlessly1 in a moment of irritation1 it may bring life-long suffering and sorrow4 ,so1 shutting up a child in a dark room1 though it may not appear at the time so barbarous1 has often resulted in the most painful1 if not fatal injuries4 ,neither do we approve of attempting to convert a child through its appetite2 a dark room1 a cup of water1 and a crust of bread savors too much of the inquisition or the convict's cell for ,christian parents to imitate4 ,after all1 each one must be a law unto himself4 ,another cannot give special rules for any one2 but there is one thing that it may be well for every parent to bear in mind always1 namely1 that probably a large proportion of the evil we find in our children is but the continuation or increase of our own faults1 unheeded while they were our own4 ,and this should teach us great caution1 great love and gentleness in governing our little imitators4 ,mrs4 ,mary ,crann1 some years ago1 published some pretty verses on 8,the ,little ,foxes10 which spoil our 8beloved vines40 ,they are very touching1 because so true1 and mothers cannot fail to read them with deep feeling1 and with full hearts thank the author who in these lines gives utterance to the sorrow and self-condemnation which so often oppress them1 when their own faults and failings look at them through their little ones4 ,we think we cannot do better than to finish by giving our readers the whole poem3-- 8,little foxes1 spoiling ,the beloved vine ,trusted to my tending ,by the ,one ,divine4 ,little foxes1 wherefore ,have ye entrance found ,to the vine so precious ,growing in my ground8 8,have ye leaped the fences8 ,have ye climbed the wall8 ,were there tiny openings8 ,ye are very small1 ,and ye can creep slyly ,through a tiny space2 ,but ,i thought ,i closed up ,every open place4 8,and ,i watched by daytime1 ,and ,i watched by night1 ,for the vine you're spoiling ,is my heart's delight6 ,i have kept the earth-worm ,from its precious root2 ,i have trimmed its branches1 ,but they bear no fruit4 8,for the little foxes ,have assailed the vine1 ,trusted to my tending ,by the ,one ,divine2 ,and though ,i've been faithful ,since its birthday morn1 ,they were in the garden ,when the babe was born4 8,for they are the failings ,that ,i would not see ,when they were my failings1 ,when they dwelt in me2 ,little faults unheeded1 ,that ,i now despise2 ,for my baby took them ,with my hair and eyes4 8,and ,i chide her often1 ,for ,i know ,i must4 ,but ,i do it always ,bowed down to the dust1 ,with a face all crimsoned ,with a burning blush1 ,and an inward whisper ,that ,i cannot hush4 8,and sometimes it seemeth ,like the voice of ,god1 ,and it says1 #8,poor coward1 ,using now the rod ,on a child's frail body1 ,till ,i hear it moan1 ,and see its soft flesh quiver ,for a sin thine own4' 8,o my ,father1 pity1 ,pity and forgive2 ,slay the little foxes ,i allowed to live ,till they left the larger ,for the smaller vine1 ,till they touched the dear life1 ,dearer far than mine4 8,o my ,father1 hear me1 ,make my darling thine1 ,though ,i am so human1 ,make her all divine6 ,slay the little foxes1 ,that both vines may be ,laden with fruit worthy ,to be offered thee60 ,,lxxxiii4 ,,waste ,,not--,,want ,,not4 ,,many1 particularly among the young1 associate economy and frugality with meanness1 ungenerousness1 and a churlish1 disobliging disposition4 8,there would be no pleasure or comfort in living10 said a young lady1 when a friend was endeavoring to show her the desirableness of 8counting cost10 before entering upon any extravagant expenditures1--8there would be no comfort in living1 if ,i must stop and consider the price1--adding up at every step1 and deliberating upon the sum total before ,i dared to make a purchase2 to say every minute1 #8,can ,i afford this8' or1 #8,can ,i manage to do without that8' ,to compel myself to study how ,i could alter over an old garment1 how to change the trimmings so as to hide such piecing as must be done1 before ,i could bring the article into usable shape1 and at the same time preserve a genteel appearance2 to pick up pins and needles1 buttons and strings1 keeping before my mind all the time the idea of economy and saving1 in everything1 small as well as great6 ,pshaw6 ,i should feel so mean4 ,i should despise myself1 and think all my acquaintances would despise me also4 ,i'd sooner spend what ,i have in a free-and-easy manner1 taking what pleasure ,i could in it1 as long as it lasted1 and1 when all was gone1 go to the poorhouse or die6 ,i do really think so40 ,a change of cars took them away1 and we do not know what reply was made to this speech2 but from it we thought one could1 without uncharitableness1 form a pretty correct estimate of the speaker's character and probable future4 ,she may not end in the poorhouse1 though that would not be the most unlikely thing that could happen2 but if she marries1 the heart of her husband cannot safely trust in her1 and her children will not rise up and call her blessed4 ,waste and extravagance go hand in hand1 and happiness and comfort do not walk with them4 ,those whom they beguile become selfish1 seeking their own gratification1 regardless of the interests of others4 ,it is possible that parents often err in their mode of inculcating economy1 and1 while striving to enforce its practice1 render the whole subject1 and every idea connected with it1 distasteful by overmuch teaching4 ,however that may be1 for some reason the young appear to look upon it as something to be shunned1 feeling that they would 8lose caste10 if they even spoke of it1 and to attempt to practice it would shut them out from certain acquaintances as something quite inferior4 ,so1 if compelled to economize1 they do it secretly1 while they think of it as an evil to be deplored4 ,all their little devices to 8keep up appearances10 and bring their surroundings into harmony with their more wealthy neighbors1 they shrink from having known1 as from real disgrace or guilt2 whereas the ingenuity displayed is something often worthy of much praise1 if used openly1 without regard to foolish criticisms4 ,those who have the gift to practice a judicious economy1 to save carefully1 because it is right1 and not from a niggardly1 miserly desire to hoard1--in household affairs1 in dress1 or in anything that comes under their care1--are endowed with a talent for which they may well be proud1 and which is recognized by all sensible people as most desirable1 even by those who are placed in circumstances where the closest watchfulness and care may not be a necessity4 ,but it is not merely as matter of necessity that we wish to direct the attention of all good housekeepers to the duty of thrift and carefulness in the management of their affairs4 ,we do not think the poor1 or those merely in moderate circumstances1 should be allowed to monopolize all the pleasure which1 if rightly viewed1 can be secured by a frugal use and proper economy of the good things of this world that may be placed at our disposal4 ,the rich have an equal right with the poor to share in this pleasure4 ,a proper education1 presenting this subject in the true light1 will show conclusively that the more abundant the riches1 the greater will be the satisfaction derived from proper discretion and judgment in the use and distribution of them4 ,the good one can do1 the large amount of personal happiness to be secured by the good done1 would be sufficient motives1 even if there were no higher1 for strict watchfulness against waste1 even in the smallest item4 ,if one has the means1 and recognizes the greater convenience of making purchases in large quantities1 there is no degradation in doing it because it is also the better economy4 ,but because they have bought by the wholesale1 and filled their store-rooms with large and generous supplies1 they must not feel that they have nothing to do but fold their hands and allow others to scatter their stores recklessly and without judgment4 ,making the purchases and seeing them carefully put in place is by no means the end of their duty4 ,they are but stewards of ,god's bounties1 and a steward may not relax his care4 ,if a lady can afford to keep a housekeeper1 and is willing to submit to the rule and tyranny of one1 rather than burden herself with the entire charge of a house1 we can only say1 8,there is no accounting for tastes10 and will not presume to doubt her right to do so2 but even then1 after having thrown off the supervision of the household1 and all the details connected with its care1 we believe every one should still retain sufficient responsibility to be sure that the housekeeper is faithful1 capable1 and willing at all times to render a satisfactory account of her stewardship2 and the mistress should be able to know1 also1 by these accounts1 if she is true to her trust4 ,if this was generally understood to be the rule with all1 there would be less unfaithful stewardship1 less defalcation in the household certainly1 if not everywhere else4 ,but the injury done to subordinates by extravagance is one of the worst features of this evil4 ,our servants are quick imitators1 and if the mistress is easy and careless in her expenditures1 the maid soon learns to follow her example1 and so will waste the material put into her hands4 ,it does not take long to teach one of the improvident class1 from which our servants usually come1 a lesson which not only leads her to be careless of the property of others1 even when she has no thought or intention of being dishonest1 but wholly unfits her for saving her own earnings or managing a home of her own4 ,hence we see all around us those who have lived in wealthy families marrying1 with no knowledge of providing for a family1 or of using the little they have with economy4 ,so they sink down1 year after year1 into deeper poverty and wretchedness2 ending1 perhaps1 in the poorhouse2 when if the lessons learned in their employer's house had been those of true economy1 they might now be living in neat and comfortable homes4 ,,lxxxiv4 ,,making ,,cake ,,and ,,pastry4 ,,one of our young friends1 speaking of her troubles1 says3-- 8,i must have cake in the house1 but shrink from the attempt to make it2 and in my brief experience in housekeeping have1 so far1 depended on the bake-shops2 for ,i know nothing about such work1 and won't let my girl see me trying it1 lest she find out what a novice her mistress is4 ,if ,i should put all the materials for my cake together1 in the most careful manner1 and when it is taken from the oven find that it was not good1 ,i should not know if the failure arose from my want of skill in preparing it1 or from my girl's carelessness in baking it2 but she would doubtless know whose the fault was1 and ,i am dreadfully afraid it would prove to have been my own4 ,i don't understand much about cooking1 and still less1 ,i fear1 how to judge of the quality of the materials ,i must use in cooking40 ,in the first place1 bear in mind always1 in purchasing1 that it is cheaper in the end to buy the best1 and in no one article is this so manifest as in flour4 ,get the best in market1 even if you pay an extra price1 and notice the brand4 ,try the flour faithfully1 and if it proves satisfactory1 8make a note of it10 and continue to furnish yourself with that kind1 unless1 after a few times1 you find it deteriorates4 ,good flour will adhere1 slightly pressed together in the hand2 and when you unclasp your hand1 the lines in the palm will be plainly seen on the flour you have held so tightly4 ,dough from good flour will not be a clear1 blue white1 but yellowish1 and1 when well kneaded1 will not stick to the hand4 ,we should have said1 in the first place1 by inquiries and observation secure a good1 honest1 reliable grocer1--one who will truly endeavor to serve you with the best2 having satisfied yourself that you can trust him1 you will find his judgment will assist you out of many uncertainties1 until you have1 by experience1 learned to trust your own4 ,the same rule for buying holds good of all groceries4 ,buy the best4 ,you will save money and insure comfort by it4 ,there is no more economy in buying cheap sugar than cheap flour4 ,a barrel of pure1 clear1 granulated sugar will last longer1 and in the end be cheaper1 than any of the coffee or brown sugars4 ,before collecting your materials for making cake or pies1 see that your stove or range is in good order2 the grate shaken free from ashes2 all the fuel needed for the cooking added and burning clear4 ,be careful that no doors or windows are opened1 so that the air will blow across the stove4 ,no oven can bake well if this is not prevented1 or if the sun shines across it4 ,we all know that if this happens1 the coal will soon look whitish1 instead of burning clear and lively4 ,having the fire and oven in a proper condition1 you can now prepare for making bread1 cake1 or pastry4 ,of course you will have a large1 clean apron1 and fold1 not push1 your sleeves back above the elbow4 ,a sack apron1 with high neck and short sleeves1 made long and full enough to cover the dress1 is a great convenience1 for if suddenly called from your work you can throw it off easily1 leaving your dress in a neat1 presentable condition4 ,a close net cap drawn over the head will prevent loose hairs falling into your work1 and should be more used than is common4 ,a basin of water and a clean towel close by are necessary1 so that you need not be obliged to stop in the midst of your work to get it in case of any mishap4 ,put everything you will need on the table4 ,be sure that all utensils are always put away clean1 so that1 when they are next wanted1 you will not be hindered to do more than wipe them free from the dust which may have gathered upon them4 ,scrupulous neatness about all your cooking-utensils should never be forgotten4 ,if iron1 tin1 wood1 or earthen vessels are set aside without being scrubbed perfectly clean and wiped dry1 you will waste much time when next they are needed1 aside from risking a moldy or rusty taste in your food4 ,a good-sized bread or molding-board1 white and clean1 perfectly dry and smooth1 should be placed on the table4 ,it keeps the flour1 sugar1 etc4 that may fall1 from the table1 and is readily lifted1 with all the soiled dishes on it1 to the sink for washing1--thus saving much litter and many steps4 ,learn to cook without gathering a large number of things about2 after a little practice1 you will be surprised to see how few things are really needed1 and how much confusion and how many steps can be avoided by a little management4 ,in making cake1 dry and sift the flour1 roll the sugar1 if at all lumpy 7granulated sugar will not lump71 and put it in separate bowls or pans4 ,wash the butter1 for cake or pastry1 and put it into ice-water2 weigh or measure the sugar and milk needed4 ,raisins should be stoned1 the citron cut in thin slices1 and currants washed and picked over1 covered closely1 and put away in a cool place the night before they are needed4 ,these materials all collected1 butter the pans4 ,if for cake1 line them with clean white paper1 well buttered4 ,use butter1 instead of lard or drippings1 as they may give an unpleasant taste to the under crust4 ,cake baked in butter-lined pans does not burn so readily on the bottom4 ,if the cake does not require long baking1 unbuttered paper will answer1 as it will peel off readily when the cake is cool4 ,have some clean paper at hand to cover the top of the cake1 if it begins to scorch4 ,the white paper used to print our newspapers on is as good for buttering and lining cake pans as the more expensive letter-paper1 and is also very nice to cover shelves with1 or lay in the bottoms of drawers4 ,two or three dozen sheets will last a good while1 be of little expense1 and very convenient for many purposes4 ,eggs that are to be used in cake should be put into cold water in summer1 while you are making your preparations1 until ready to use them4 ,then break each one separately into a cup1 to see if it is good2 but by breaking all into the dish you beat them in1 you risk ruining the whole by one bad egg4 ,if good1 turn it into the dish1 and proceed the same way with the others4 ,have your nutmegs grated1 and all other spices ready4 ,these preliminaries attended to1 7and it takes but a few minutes to have all in readiness when you have done it rightly and methodically17 begin to put the materials together4 ,first beat the butter and sugar together1 till white and creamy2 then beat the eggs1--the yelks and whites separately always1 as whites require longer beating than yelks4 ,strain the yelks after beating1 and add to them well-beaten butter and sugar2 then the spices2 stir in the flour gradually1 before using the sweet or sour milk needed4 ,if you use soda and cream of tartar1 the latter should be sifted with the flour1 and the soda1 dissolved in cool milk or water1--never in hot water1--should be added after the milk4 ,if prepared flour is used1 no soda or cream of tartar can be put in at all4 ,beat the batter very light1 flour the currants and raisins and stir in2 then add the whites1 beaten stiff1 the last thing4 ,after they are added1 the batter must not be beaten hard1--only enough to have it thoroughly incorporated with the dough4 ,in beating the whites1 do not stop after you begin till quite stiff1 else they will 8go back10 and then they will not come up light again4 ,in raised cake1 put in the fruit1 rolled in flour1 just before you put the cake into the oven4 ,spread it over the top lightly1 and press it in but a little way1 else it will all sink to the bottom and be worthless4 ,only practice and watchfulness can teach you how to judge correctly when cake1 bread1 etc41 are done4 ,if ever so perfectly made1 it will be heavy if taken from the oven before being thoroughly baked4 ,when obliged to turn pans round in the oven1 do not move them roughly1 and never1 if possible1 take cake1 bread1 or biscuit out of the oven to turn4 ,the air striking on them will make them heavy and solid4 ,cake made with sour milk or buttermilk should be put into the oven the moment it is put together1 unless1 like cookies or hard gingerbread1 it is to be molded or rolled4 ,in that case it is quite as good to be kept overnight or for some hours before baking4 ,in making pastry use the best butter you can find4 ,poor butter is bad enough anywhere1 but nowhere so detestable as in pastry4 ,if made with lard it looks nicer1 but is by no means so good1 and certainly much more hurtful than when shortened with two thirds more butter than lard4 ,use the hands as little as possible in making pastry2 either rub in the shortening quickly1 or chop it into the flour1 so as not to heat it by your hands1 particularly in warm weather4 ,wet always with cold water1 and in summer with ice-cold water4 ,don't touch it with your hands after you are ready to put in the water1 but stir together with a knife quickly and lightly1 turning it at once upon the board and roll out4 ,molding will make it tough4 ,bake in a moderately hot oven to a delicate brown4 ,if scorched or hard baked1 it will be bitter and disagreeable4 ,if your oven does not bake so well at the bottom as at the top1 the bottom crust will be very heavy and unhealthy4 ,before rolling out1 let your pastry stand on the ice1 or in a cold place for an hour1 as it makes it much more flaky4 ,in making puddings1 some advise beating both whites and yelks together and then straining them4 ,we prefer to beat separately1 straining the yelks4 ,the milk for most pies should be boiled1 in which case the eggs must be added the last thing1 and after the milk has become cool4 ,in batter puddings1 only a little milk should be added to the flour at a time1 and all the lumps beaten out smoothly before adding more1 if you would have a light batter4 ,when berries of any kind are put into batter pudding1 they should be rolled in flour and added to the batter the last thing1 or they will not mix well1 and will settle to the bottom and be heavy4 ,one third more flour is requisite for a batter pudding with fruit than when plain1 except with cherries4 ,they need only a little more4 ,if you have no tin pudding-boiler1 a bowl1 with a thick cloth tied tightly over1 answers very well1 or a thick tow or 8butcher's linen0 square cloth4 ,if a cloth is used1 wring it out of cold water1 and then sprinkle or spread flour over4 ,tie the cloth or bag very tight1 but allow room to swell2 plunge at once into a pot of boiling water1 which must be kept constantly boiling until the pudding is done1 or it will be poor and watery4 ,replenish the water as it wastes1 by pouring boiling water from the teakettle into the pot4 ,if there is fruit in the pudding1 it should be turned over four or five times the first half-hour2 if plain batter1 turn it over when it has boiled ten minutes1 or the flour will settle4 ,when done1 a boiled pudding must be plunged into cold water a moment1 to make it separate from the cloth easily4 ,in cutting a boiled pudding1 dip the knife in hot water for a minute1 or lay it on the sides of the pudding till warm1 and you can cut it without making it heavy4 ,old housekeepers will think these hints quite needless1 but letters daily received show them to be very much needed by the young1 with whom in a short time we intend to have another quiet talk1 from which the old folks may retire4 ,,lxxxv4 ,,as ,,thy ,,day ,,so ,,shall ,,thy ,,strength ,,be4 ,,from those who seek counsel or consolation we receive many letters which we would gladly excuse ourselves from answering1 by the plea that such topics come not under our supervision4 ,but we cannot feel that words for 8,the ,household0 mean only information about the washing1 cooking1 and house-cleaning1--simply those things which belong to the temporal state and bodily comfort4 ,we are compelled to attach a broader meaning to that word household4 ,all the joys and sorrows1 the hopes and fears1 all the perplexities and anxieties which the mother1 even more than the mistress1 must accept when she assumes her position as the head of the home circle1 cluster around the word and rise before her each hour of the day1 if she conscientiously tries to do her duty4 ,not alone the health and bodily comfort of those who compose her kingdom1 but their life-long usefulness and eternal happiness1 are committed to her watchful care1 and may be wrecked by one false step1 one unguarded act1 one ill-tempered word or unjust suspicion4 ,ah1 to attempt to trace her responsibility through all the life that lies before her is overwhelming if she has not learned to feel that 8as her day so shall her strength be06 ,at times the mother's life is full of brightness and joyousness2 again1 she sinks to the depths of despondency1 or trembles with wild forebodings as her multiplying duties rise up before her1 and she realizes how many conflicting characters and dispositions are depending on her for guidance4 ,nowhere does she feel this so keenly as in the care of her children4 ,the consciousness of ignorance or inability to judge correctly1 to act judiciously1 so as to meet the wants of each child and be just to all1 oppresses her4 ,if all were alike1 so that one code of laws1 one well-digested line of action1 would be as appropriate to the whole as to each individual case1 the responsibility of rearing a family would be far less oppressive4 ,but there are no two the same4 ,each differs so widely in taste1 disposition1 and habits1 that it necessitates as many modes of management as there are children in the family4 ,one is loving and gentle4 ,the parents need but express a wish1 and1 through the affections1 the child finds its greatest pleasure in yielding its own wishes to secure theirs4 ,another is timid and sensitive to the last degree4 ,a sharp 8word at random spoken10 or ill-advised censure1 may have 8eternal power through life to wound10 because this very timidity induces a habit of reticence and concealment2 the child preferring to endure the pain1 rather than go through the ordeal of an explanation or justification2 and the next one may be too proud to attempt it1 both coming to the same results through widely different peculiarities4 ,one is bold and outspoken2 another carelessly1 recklessly happy1 forgetting or neglecting all the rules of home in the overflowing joyousness of living2 another is so under the influence of approbativeness1 that to please and be approved1 crowd independent1 manly action out of sight2 and the mother is too happy1 if the power of this peculiarity does not too often draw the child beyond the bounds of strict honor and truthfulness4 ,and so through a large family you may look in vain for two so similar in character that1 by taking that course which proves best for one1 you may safely guide the other by it4 ,a mother of eight children1 whose faith is wellnigh exhausted1 who is cast down and wholly discouraged1 thinks she would gladly die to escape the great responsibility of managing them2 and this responsibility is growing greater and greater each year1 as her boys and girls are leaving babyhood behind1 and rapidly springing up toward manhood and womanhood4 ,while they were little she enjoyed every moment1 never feeling the care a burden4 ,by and by one was taken from her1 and for a while she refused to be comforted1 till the ,saviour spake and drew her to him4 ,but while she has evidently learned to believe in ,jesus1 we think she has not yet learned to trust4 ,after her conversion1 the sense of her obligations to lead her children by the strait and narrow road has1 we think1 pressed very heavily upon her1 and she is in danger1 not only of hedging the path so closely as to render it distasteful1 and to drive them from it1 but is also depriving herself of all the joy she might possess by their true and loving companionship4 ,she becomes alarmed at every act which teaches her that her children are but mortal1 and sees in it evidence conclusive that they are rapidly going to destruction4 ,she comes to us for counsel and asks1 8,is it because ,i am so sinful or so incompetent1 that ,i do not succeed better in teaching my dear ones to forsake the evil and choose only the good8 ,they are loving and kind2 but if their hearts are not entirely astray from ,god1 why do they so constantly forget all ,i try to teach them1 and do those things which they know ,i think wrong8 ,did you ever feel discouraged and almost hopeless80 ,yes1 ,o yes6 ,and voluntarily threw away half the comfort every mother is entitled to when her children are young and ever with her4 ,anxious mothers never fully remember the days of their own youth1 or realize that half of what they call sin is but the overflow of bright1 young spirits1 ready to effervesce and sparkle a little beyond the strict lines that the mother1 in her more sedate years1 has marked out as the proper bounds4 ,then mothers are so full of apprehension1 so easily alarmed6 8,the evils of this life appear like rocky precipices1--rugged and barren when seen at a distance02 and they are sure their children will stumble and fall1 and be destroyed by them4 ,but wait and trust4 ,when the great pressure of present care is somewhat lifted1 and the children1 one by one1 go out from your immediate influence1 and little grandchildren rise up about you1--for whom1 though you dearly love them1 you do not feel the full responsibility1--you will find on a nearer approach to these 8rocky precipices0 which so frightened you1 8that there are many fruitful spots and refreshing springs mixed with the harshness and deformities of nature40 ,and remember1 above all things1 that it is folly to add all the possible cares and burdens of the future to those which can come to you only day by day4 8,does each day upon the wing ,its allotted burden bring8 ,load it not besides with sorrow ,which belongeth to the morrow4 ,strength is promised1 strength is given1 ,when the heart by ,god is riven2 ,but foredate the day of woe1 ,and alone thou bear'st the blow4 8,one thing only claims thy care3 ,seek thou first1 by faith and prayer1 ,that all-glorious world above1-- ,scene of righteousness and love2 ,and1 whate'er thou need'st below1 ,he thou trustest will bestow40 ,,lxxxvi4 ,,what ,,we ,,know ,,not ,,now ,,we ,,shall ,,know ,,hereafter4 ,,strange how natural it is for each individual to feel that there are no troubles1 no sorrows1 so severe as his own6 ,how ready we are to feel that if the lessons our ,father is teaching us were such as others around us were learning1 we could surely bear them with fortitude6 ,the mother whom we spoke of in the last article1 like many more who fully understand her difficulties1--for they are passing over the same rough road1--felt her trust and faith failing2 yea1 would 8gladly lie down and die10 before half her threescore years and ten were accomplished1 might she escape the responsibility of teaching her children1 and using her best faculties 7no one is asked to do any more7 to train them up into noble men and women4 ,the task appeared so hard1 the way so long1 and her faith so weak6 ,now another mother claims1 at least1 our fullest sympathy1--a ,rachel1 8mourning for her children1 and refusing to be comforted1 because they are not40 ,one after another has been taken from her1 and each one at 8the most interesting age40 ,when is this 8most interesting0 age8 ,can a mother draw the line8 ,in early babyhood the precious gift nestles in her bosom1 and lives entirely through her life1--so dependent on her for every care and comfort1 that no one else can attempt to supply her place4 ,utterly helpless as the babe is1 when the mother realizes how necessary to its life is her ceaseless watchfulness1 can there be any period when it will be so interesting1 so dear to her heart1 as now1 in this state of complete dependence8 ,but slowly it emerges from this helpless condition4 ,its first recognition1 its first smiles and playfulness1 are all bewitching4 ,what can be more lovely8 ,a few weeks pass1 and it can sit alone2 then it begins to creep2 now1 with what absorbing interest the first steps are watched1 and commented upon with a pride and earnestness as if no child ever did all these things before4 ,the mother's heart is overflowing with love and tenderness2 but ,god calls1 and the lovely babe is forever hid from her sight4 ,how can she bear it8 ,whose sorrow was ever like unto hers8 ,why is it that ,god has sent this trial8 ,what lesson can be taught by it1 that will do half the good which that child's presence would have accomplished8 ,what is there in the care1 the anxieties of watching over its maturing1 which can be thought a hardship8 ,how joyfully would this mother bear all this1 if the life of her child might have been spared6 ,she longs to lie down and die1 not because of the responsibility which she knows would have increased with every added year1--she could have trusted her ,father to give her strength sufficient for those duties4 ,her faith and trust fail1 because ,god took her child from her1 and in her anguish she cries1 8,why am ,i thus bereaved80 ,in answer to these sad questions we can only say1 8,what ye know not now ye shall know hereafter40 ,in the first bitterness of this grief1 there is nothing more to be said4 ,another little one is given to soothe the mother4 ,she watches it with trembling heart1 through all the stages that her first-born had passed4 ,every unusual motion1 every cry the child utters1 fills her heart with alarm2 some fresh cause for fear is found daily4 ,but the little one thrives1 has reached and passed all the points of deep interest which once before the mother watched with such pride4 ,now it begins to lisp her name1 and shortly its cunning prattle is the theme of constant thought and conversation4 ,when she rises in the morning1--at the table1 by the fireside1--it is again and again repeated1 a many-times-told tale1 but always fresh1 always new and beautiful4 ,the mother has nothing else with which to entertain the friends who call1 and truly believes that nothing could be told so new or so pleasing4 ,in her absorbing delight over each new grace and beauty that is day by day developing1 has she always remembered the ,giver of her treasure8 or1 has her love become idolatry8 ,again death enters1 and just as the mother has begun to feel secure1 her darling is snatched away from her4 ,in this hour of anguish1 what can comfort8 ,her heart rises up in rebellion1 and she sees only cruelty in this second stroke4 ,in her despair she accuses ,god wrongfully4 ,she demands the reason why1 8,what evil have ,i done1 that ,i am bereaved of my children80 ,and friends can only weep with her1 saying1 8,what ye know not now ye shall know hereafter60 ,we grieve with you1 poor stricken mother4 ,we know every step of the thorny road you are crossing2 but do not allow these trials to make your heart grow cold and bitter4 ,you say1 8,i see nothing but injustice in these dispensations which have left my home so desolate4 ,another child has been given us1 but ,i am trying to steel my heart against it1 for anything ,i love is taken from me40 ,this is all wrong4 ,you say that your husband is kind1 and bearing his own sorrow for the loss of the little one silently1 that he may comfort you4 ,should you not remember that he has been equally bereaved1 and may need your sympathy8 8,bear ye one another's burdens10 and by so doing will you not find strength to rise above this affliction1 so far that you can perform your duties with comfort1 if not with cheerfulness8 ,you say you have no pleasure in the little one still left you4 ,may it not have been sent as a ministering spirit1 to awaken in your heart a deeper love and gratitude for the mercies that still surround you1 and bring you nearer to the ,father1 who often 8wounds to heal1 afflicts to save08 ,there are trials harder to bear than those which seem to have so nearly crushed you4 ,when1 instead of the prattle and frolic of babyhood1 the child becomes old enough to be taught how to assist the mother in various ways1--begins to read and study1 showing a mind rapidly maturing1 giving promise of no common strength of character1--do you not see that it must become even more precious with each new development8 ,yet when incurable disease fastens upon it1 and the parents see their bright and joyous child slowly but surely fading from their home1 is not this a heavier calamity than when our little ones are taken from their cradles after only a few days of suffering8 ,we have seen a mother for months hold back her tears1 and minister to the wants of the sufferer2 and1 hardest of all1 sit by the bedside and listen to the child's anxious questionings1--soothing its fears1 when knowing that it is just entering the dark valley2 singing of the peace and joys that lie beyond2 step by step1 as death came nearer1 leading this child of her love down even to the banks of the 8river that flows close by the throne of ,god10 that when its timid feet touch the waters she may herself almost lay the child into the ,saviour's arms1 who is waiting to receive and bless it4 ,in this1 cannot you imagine that there is a depth of anguish which you have not yet fathomed8 ,as our children grow toward manhood and womanhood with promise of rich maturity1 does not our love grow with their growth1 and strengthen with their strength8 ,when their education is just completed1 and they are almost ready to begin life's work1 if taken from us1 is not the loss greater1 the desolation more appalling1 than that which you have known8 ,but your sorrow1 though yet unsanctified1 must be1 to us1 held sacred from severe judgment4 ,nature will rule for a time1 and may compel utterance for which you can hardly be held responsible4 ,we only fear that your grief may become morbid and your heart refuse to see the silver lining which may be discerned in every cloud4 ,why these afflictions have been sent we cannot tell4 ,our ,father sees when our hearts have turned from their allegiance1 and knows best what sharp lessons will be necessary to bring us back to him4 ,he may see that your love has blinded you to the solemn duties that rest upon you1 and to save the children from the effects of injudicious indulgence1 may have taken them to himself1 and by their loss design to draw you nearer4 ,some lines1 sent us by ,mrs4 ,crann1 the author of 8,little ,foxes10 will show you more clearly what we would convey than any words of ours3-- 8,we sat within a lighted room1 ,my baby boy and ,i2 ,but empty were my loving arms1 ,where he was wont to lie ,and look up fondly in my face1 ,for pretty toys were near2 ,and1 though ,i called him lovingly1 ,the darling would not hear4 8,i yearned to clasp him to my heart1 ,but wooed him all in vain2 ,to leave his play and come to me ,would give him too much pain4 ,i took the candle in my hand1 ,and1 with a breath of air1 ,extinguished its soft1 cheerful light1 ,and made all darkness there4 8,and soon ,i heard a sweet-toned voice1 ,to which ,i love to hark1 ,cry1 #8,mother1 take me in your arms6 ,i'm frightened in the dark6' ,and then ,i caught the sweet boy up1 ,and felt him clasp me tight1 ,and knew that ,i was needed then1 ,because there was no light4 8,and as my darling grew in years1 ,the brightness of my joy ,made me adore our ,father less ,than ,i adored my boy4 ,he called me in a tender tone1-- ,his voice is always mild1-- ,but ,i refused to go to ,him1 ,and played on with my child4 8,and then ,he blew my candle out ,by stopping ,harry's breath2 ,and in the anguish of that grief1 ,the darkness of that death1 ,i cried out in a trembling voice1 ,and with an aching brow1 #8,i'm coming to thee1 ,o my ,god6 ,for my heart needs thee now4'0 ,,lxxxvii4 ,,until ,,death ,,do ,,us ,,part4 8,a ,,wife0 writes that she has three children2 has been married eight years1 and thinks it would be pleasant to be relieved from all home cares1 and travel for a few months4 ,her mother would take her children home1 so that she could feel perfectly at ease about them1 but her husband objects4 ,he cannot possibly go with her1 and though it would be much pleasanter to have him accompany her1 yet she could go with friends1 who would give her every attention4 ,her husband is abundantly able to afford her this pleasure1 but objects to her leaving him1--8having his home broken up1 and his children separated from him0 7sensible man674 8,he endeavors to persuade her to be contented at home until by and by he can take wife and children on this pleasure trip40 ,now she declares that she has no faith in these by and byes1 with which husbands seek to keep their wives from enjoying the present1 by promises for the future4 ,she thinks him unreasonably selfish1 and feels that she would be justified in cutting loose from such bondage occasionally1 and taking her pleasure1 as she constantly sees so many other ladies doing4 ,we are pained with the whole tone of this letter1 of which we give but a few lines4 ,notwithstanding her complaints and fault-finding1 the writer cannot hide the fact that1 from her own showing1 she has a pleasant home1 an indulgent husband1 and wealth sufficient to obviate any necessity for labor or care1 more than is required to superintend her domestic affairs1 and look after her children1 as every mother and housekeeper pledges herself to do when she enters the marriage state4 ,it is natural that her husband should object to her leaving him for months1 deprive him of his children1 and disorganize his home1 for her own gratification4 8,until death do us part10 the promise reads3 not simply for a few years1 at the end of which time the whole domestic economy may become deranged simply for personal pleasure1 apart from the family4 ,we see nothing that this dissatisfied woman has to complain of1 but are inclined to think she has been infected with those pernicious doctrines which have led to loud complaints about women1--defrauded of her rights1 woman's cruel subjugation1--doctrines with which we have less and less patience1 because we see more and more clearly the mistakes and mischief which have sprung and will continue to spring from them1 unless the 8plague is stayed40 ,no doubt many a woman is oppressed and treated unkindly1 often cruelly1 and made to feel that she is placed by her husband in a subordinate position1 instead of reigning with him over their home1--his other self with equal rights and power1 as is only meet1--having charge of one department1 while he takes another for which his stronger organization and peculiar masculine abilities are better adapted4 ,the husband to superintend the outside1 severer duties3 the wife as ,god prepared her to be1 the mother watching over infancy1 and through those duties made less physically strong1 but giving grace and refinement to the home1 which1 without her1--under masculine supervision1--would degenerate into coarseness and inelegance4 ,we know there are many overtaxed1 broken-down women who by kindness and just appreciation might have been saved1 and remained altogether lovely and refined1 making their homes like ,paradise before the fall4 ,there are also many broken-down men1 dispirited1 uneasy of life1 ruined by the frivolity1 irritability1 and extravagance of their wives1 whom a refined1 sensible1 loving woman1 would have redeemed and made happy1 noble1 and godlike4 ,we imagine the rights and the wrongs are about equally divided on either side4 ,the deceitfulness of the human heart1 the natural depravity1 unsubdued1 left to run wild and ungoverned1 seeking not the peace and happiness of the chosen partner1 but their own selfish gratification1 has changed many a noble man into a reckless1 uncomfortable1 unprincipled husband1 or an arbitrary and harsh domestic tyrant4 ,and the same selfish indulgence and unregulated passions have also changed many a woman1 capable of shining in her appropriate sphere as mother1 or home refiner1 into an irritable1 unsatisfied fireside torment4 ,but this is wandering from the main point1 through a train of thoughts very naturally evoked by the perusal of the letter referred to4 ,we believe many homes are injured and much dissatisfaction and unhappiness occasioned by the greatly increased disposition to travel2 roaming each year away from home1 and too frequently without the companionship which should naturally be secured4 ,a man is often compelled by business to be absent from home for weeks1 or even months1 to go abroad1 and frequently when it would be impossible for him to take his wife with him4 ,often one must go for health1 while it is important that the other should remain at home to look after their common interests4 ,these are misfortunes which cannot be avoided1 and must be borne from necessity1 not from choice4 ,but when we see either desiring to roam1 8to go a pleasuring0 alone1 when both cannot go1 we wonder at the folly which is laying the foundation for bitter regret in later years4 ,the marriage ceremony is but a mockery1 if the two who exchange vows are not expecting to find their chief earthly joys in each other's society4 ,but when they can bring their minds to a separation of weeks or months1 just for pleasure1 we think they little dream of the heartaches they are laying up in store for one another4 ,keep together while you can4 ,death will sever the bond1 all too soon1 or sickness compel absence1 full of fear and sad forebodings4 ,it is impossible for a husband and wife to be absent from each other often1 even for a few weeks at a time1 without finding little changes on their return4 ,every one has some peculiarities of character and disposition which are not exactly congenial2 but if married young1 before habits or traits are fixed past change1 all these little infelicities are softened or lost sight of in daily communion1 and man and wife assimilate1 and grow more and more of one heart and one mind1 if happily mated4 ,but let these separations1 even of short duration1 once begin1 and they soon grow apart4 ,the natural traits and dissimilarities which constant association have held dormant wake up1 and are less and less easily lulled to sleep after each separation4 ,we think women are more injured by this roving than men4 ,the latter are seldom long absent1 except on business1 with no leisure for pleasure-seeking while away2 and in their necessarily rapid traveling1 the hurry1 the annoyance1 the loss of creature comforts1 which are found in greater perfection at home1 are more felt1 and usually the comforts and luxuries of their own fireside are more fully appreciated on their return4 ,in the whirl of business while absent1 they have little temptation to take up any unusual line of thought or action4 ,but a woman1 unless she must go for her health1 more frequently travels to have a 8good time10 throwing aside all cares1 instead of taking them with her as her husband does4 ,in this freedom1 she at once enters upon a mode of life altogether different from that which a wife1 mother1 or housekeeper can have at home4 ,her love of nicety and order is less disturbed when she has only herself to care for2 and a selfish habit1 a feeling of entire independence1 is easily established1 so that when she returns home she finds it difficult to take up again what was once a pleasure1 but now seems more like the 8burden of life40 ,the noise and confusion of children or much company1 for the care of which she feels responsible1 are far more irksome than before her 8pleasure trip40 ,she does not find the yoke so easy or the burden so light4 ,the habit of being interested in or sharing one another's cares1 reporting little items of daily news when together1 is destroyed1 and without any intentional unkindness they have learned to turn to others for the amusement or the social intercourse which was once a part of their life4 ,these are not intentional slights1 but the changes which repeated absence most naturally brings4 ,a woman sees the changes much sooner than a man1--sees1 grieves over them1 and is made unhappy by them1 if she loves her husband1 though often too proud to let it be known4 ,if pleasure trips are frequent or of long duration1 these changes are more marked4 ,husbands and wives1 who were once made uncomfortable and restless if one meal passed unshared1 learn after a while1 by frequent separations1 to let many pass with but little regret4 ,separation has lost its former importance in their eyes4 ,why should it not be so8 ,if death divides them1 however true the sorrow1 time after a while must bring healing2 and the heart1 although there will always be a niche which no one else can occupy1 must1 after many days1 turn for comfort and companionship to other1 if not better friends4 ,sometimes1 perhaps1 in a younger and fairer1 the old love is entirely lost sight of4 ,let this discontented wife1 who1 after eight years of married life and the care of home and three children1 feels that she should be indulged in a vacation and freedom from these responsibilities1 ponder well the probable consequences of the steps she desires to take in opposition to her husband's wishes4 ,to secure the short-lived pleasure of a few months' travel1 can she afford to risk the many changes she may expect on her return8 ,will she be willing to see that her husband has less confidence in her1 less desire for her society1 than formerly2 that he has learned that there are many comforts and pleasures to be found outside his home8 ,is the gratification worth the price she may be called to pay for it8 ,we have not put this subject in as clear and strong a light as we desired2 but if what we have said may have sufficient weight to lead this 8wife10 and others who are showing indications of having been infected with the same restless1 dissatisfied spirit1 to think long and soberly before they decide1 we shall be thankful4 ,we do not believe a true-hearted1 sensible wife would willingly desert her post or seek any enjoyment in which her family cannot share4 ,keep your families unbroken2 together share each other's joys and sorrows1 so far as possible1 until death severs the bond4 ,that is the wisest1 happiest way of living4 ,when death compels separations1 you will have enough to regret1 without mourning for the days needlessly spent apart4 ,illustration ,,part ,,ii4 ,,choice ,,family ,,receipts4 ,,choice ,,family ,,receipts4 ,,yeast4 ,yeast4--,good yeast is indispensable in order to secure good bread4 ,pare and boil eight medium-sized potatoes4 ,remove them from the water when done1 and put into it one small handful of loose or two teaspoonfuls of pressed hops4 ,while these are boiling1 mash and roll the potatoes very smooth1 free from lumps2 mix with them three even table-spoonfuls of flour1 a half cup of sugar1--brown sugar is the best for yeast1--one even table-spoonful of ginger1 and three of salt4 ,strain out the hops after boiling fifteen minutes1 and pour the boiling water over the potatoes1 flour1 etc4 ,stir well together1 and again set it on the range or stove till it boils up once1 stirring it all the time1 or it will burn4 ,this done1 pour it into a large earthen bowl or stone pot to cool4 ,when blood-warm1 add one penny's worth of bakers' yeast or a yeast-cake4 ,keep in a warm place till well raised1 then put it into a stone jug2 cork and tie down securely4 ,one teacupful will raise three good-sized loaves4 ,another4--,take one pint of the water in which the potatoes for dinner were boiled2 while it is boiling hot1 thicken with flour2 add a cup of yeast when the batter is cool4 ,set the jar in which it is made in a warm place1 and it will be light in a few hours and ready to use4 ,yeast-,cakes4--,pour a pint of boiling water over a teaspoonful of hops2 let it stand ten or fifteen minutes1 then strain the water into a saucepan2 heat it boiling hot1 stir in flour enough to make a stiff batter1 and set it aside to cool4 ,when lukewarm1 put in a teacupful of good yeast1 or a yeast-cake softened in water4 ,set in a warm place to rise4 ,when light1 add a teaspoonful of salt1 two table-spoonfuls of molasses or sugar1 and a little soda4 ,then mix in corn meal to make it stiff enough to roll into a long round roll4 ,cut it in slices about half an inch thick1 spread meal over your board1 and lay these cakes to dry4 ,turn them frequently while drying1 and1 if possible1 get them dried in two or three days1 or they may become sour4 ,it is well to dry them in the air1 but not in the sun4 ,put them in bags in a dry place2 and when you use one soak it in milk-warm water4 ,,bread4 ,general ,rules4--,five quarts of flour and one quart of milk or water are sufficient for two loaves in quart-pans4 ,rub shortening1 salt1 and potatoes1 if used1 into the flour before wetting it4 ,the milk or water for wetting should be about milk-warm1 and the yeast be stirred into part of the wetting for the sponge1 or into the whole1 if the bread is to be made without sponging2 then pour it on the flour and knead4 ,bread without ,sponging4--,sift five quarts of flour1 cover and set by the fire to dry4 ,pare and boil five medium-sized potatoes4 ,when done1 drain them dry from the water and sprinkle over them a teaspoonful of salt4 ,mash perfectly smooth and free from lumps1 adding an even table-spoonful of sugar1 and rub all together1 till potatoes and flour are perfectly combined4 ,take a pint of the water in which the potatoes were boiled1 and a little more than a pint of milk1 and when blood-warm stir into it one cup of home-made or a cent's worth of bakers' yeast4 ,pour it on the flour and potatoes1 and knead the whole together without sponging4 ,all bread should be kneaded a full half-hour1 then covered with a clean bread-cloth1 and over that a bread-blanket1 and set in a warm place to rise4 ,if mixed overnight it will be ready for the second molding before breakfast2 then make into loaves and put into the pans for the second and last rising4 ,when light let it be well baked1 but not long enough to make it hard and dry4 ,when done1 take from the pans1 wrap a bread-cloth round each loaf1 and turn upper side down into the pans1 leaving it there till cold4 ,this will help to make the crust tender4 ,good ,bread4--,put what flour will be needed for two or four loaves1 according to the size of your family1 into your bread bowl or pan4 ,make a hole in the middle1 pressing the flour compactly towards the sides of the pan2 then pour in sufficient boiling water to thoroughly scald and wet about one half of the flour4 ,when cool1 stir in one cupful of lively domestic yeast or a cent's worth of bakers'1 or1 if you prefer1 a small cake of dried yeast previously soaked in warm water4 ,set it near the stove or in a warm place in cool weather1 cover closely just before retiring at night1 and it will be light by morning1 when a teaspoonful of salt and enough more warm1 but not hot1 water to wet all the flour must be added2 knead it very thoroughly1 and set it to rise again4 ,when light1 work it again1 and put in the pans to rise for the last time1 and as soon as it is light bake in a moderately heated oven4 ,if the oven is too hot at first1 the bread is apt to get brown on top and bottom too soon1 and then it will not be done in the middle4 ,a moderate oven at first is best1 increasing the heat gradually until the bread is about half done1 when it should be of a steady heat till the bread is done4 ,bread with ,sponging4--,stir into three quarts of milk-warm water one even table-spoonful of salt1 and flour enough to make a soft batter4 ,to this add the yeast above mentioned1 or1 in warm weather1 use only half as much4 ,set the pan in a warm place in cold weather1 and cover closely with a clean bread-cloth4 ,make this sponge at bedtime4 ,if the sponge is at all sour in the morning1 dissolve a teaspoonful of soda in a little water and stir in2 then work in as much flour as is needed to mold it easily1 and knead it thoroughly4 ,make it into small loaves1 and see that the pans are well buttered and warmed when used4 ,keep them in a warm place1 and cover with a clean white bread-cloth4 ,if properly cared for1 it will be light in an hour1 and ready for the oven1 which must be well heated4 ,in baking bread or cake1 care should be taken that the top does not brown too soon1 as that will prevent its rising up light1 as it otherwise would4 ,if this makes too many loaves1 it is easy to make only half or one third the quantity4 ,to make ,bread from ,flour that runs4--,put what flour you need in your pan1 and pour enough boiling water over to just wet all of it1 but not to make it thin2 sprinkle in a teaspoonful of salt and a spoonful of butter2 stir it up with a large wooden spoon until sure that all the flour is scalded2 then cover and let it stand till cool enough to add the yeast4 ,so that the yeast is sweet and lively1 you can use any kind you prefer1 bakers' or home-made4 ,when the flour is sufficiently cool1 clear to the bottom1 add your yeast1 and give the whole mass a faithful kneading1 adding more tepid milk or water1 if needed4 ,knead till the dough cleaves from your hand easily1 then set it to rise4 ,when very light1 knead again1 put into the pans1 and leave it to rise once more2 then bake as directed above4 ,by this method running flour can often be conquered1 and bread thus scalded will be found uncommonly sweet and tender4 ,bread by ,scalding the ,flour4--,pour enough boiling water on two quarts of flour to wet it thoroughly2 add two even table-spoonfuls of butter2 stir all well together1 and let it stand till cool2 then add a small cup of domestic yeast1 or not quite a penny's worth of bakers' yeast2 mold it fifteen minutes1 then set by the fire to rise4 ,when it begins to crack on top1 put it on the molding-board1 beat it with the rolling-pin1 and chop and mold alternately for twenty minutes2 then make into loaves1 prick them on top1 and set them by the fire to rise once more4 ,as soon as light1 bake4 ,bread made in this way is not quite so white1 but is very sweet and light4 ,if flour is at all inclined to 8run10 the scalding will stop it4 ,to make ,stale ,bread fresh4--,put the loaf into a clean tin1 and cover closely to exclude all water1 and set into a steamer or a kettle of boiling water for half an hour2 then remove it from the tin and it will look like fresh bread1 and be really almost equal to a new loaf4 ,graham ,bread4--,two quarts of unbolted wheat1 half a cent's worth of bakers' yeast1 or half a teacup of home-made yeast2 two table-spoonfuls of molasses1 one even teaspoonful of salt1 and warm water or milk and water enough to make a stiff dough4 ,beat this well1 or1 wetting your hands in water1 mix it very thoroughly2 cover closely1 and let it rise light1--about six hours in warm weather1 or in winter mix just before going to bed4 ,when it is light1 wet your hands in cold water and put it into well-buttered pans4 ,let it rise in the pans about an inch2 an hour will generally be long enough4 ,bake an hour and a half1 or until it is very well baked1 but not scorched4 ,or1 take three small cups of the sponge from your wheat bread2 when well risen add to it two spoonfuls of molasses1 half a teacup of ,indian meal1 one teaspoonful of salt1 and half a pint of warm milk and water2 stir in enough ,graham flour to make a stiff dough1 and cover closely and set to rise4 ,when light1 fill your pans half full2 let it rise once more1 and bake carefully4 ,or1 pour boiling water over one quart of ,graham flour2 add a teaspoonful of salt1 three table-spoonfuls of molasses4 ,let it stand till lukewarm2 then add half a cup of home-made yeast1 or part of a penny's worth of bakers' yeast2 dip your hands in cold water1 and mix it thoroughly4 ,if too stiff1 add more warm water4 ,if too thin1 mix in more flour4 ,it should not be so stiff as for fine flour bread4 ,let it rise light2 then put it into well-buttered pans to rise again4 ,when light1 bake one hour4 ,it requires a hotter oven and needs to bake longer than other bread4 ,or1 one quart of flour1 one teaspoonful of salt1 three table-spoonfuls of molasses1 and two table-spoonfuls of yeast2 wet with warm water1 or warm milk and water1 till as thick as pound-cake4 ,if wanted for breakfast1 let it stand overnight4 ,when ready to bake1 add a well-beaten egg and a teaspoonful of soda2 put into buttered pans and bake well4 ,or1 one quart of buttermilk or sour milk1 soda enough to make it foam1 and while foaming pour it on the ,graham flour1 stirring it together quickly4 ,the flour should be all ready in the pan1 and one teaspoonful of salt1 and a scant half-teacup of molasses stirred into it before the soda is put to the buttermilk4 ,make it as thick as pound-cake2 bake immediately one hour with a steady hot fire2 add a well-beaten egg if in a hurry for your bread1 as it will bake sooner1 and we think be lighter for it4 ,steamed ,brown ,bread4--,one cup of ,indian meal1 two cups of rye1 one cup of molasses1 two cups of milk1 a half-teaspoonful of soda1 the same of salt4 ,stir well together and steam in some of the new 8boilers0 or 8cookers0 or 8steamers0 three hours2 taking care that the water does not stop boiling4 ,add boiling water as the water boils away4 ,if you wish it hot for breakfast1 steam the day before1 and in the morning set it in the oven for half an hour to form a good crust4 ,corn ,bread4--,sift two cups of ,indian meal overnight2 pour on it just enough really boiling water to moisten or wet it through2 cover it up and let it stand till morning2 then add one cup of flour in which an even teaspoonful of cream of tartar has been sifted4 ,dissolve half a teaspoonful of soda in one cup of sweet milk1 and stir with the meal and flour2 add half a small cup of sugar2 beat two eggs--yelks and whites separately--and put in the last thing4 ,bake in a quick oven4 ,rice ,bread 7,southern ,receipt74--,one pint of rice flour1 half a pint of wheat flour1 one pint of sour milk1 two eggs1 butter half the size of an egg1 and one teaspoonful of soda4 ,the rice flour must be very fine1 and stirred in after the other ingredients are partly mixed4 ,bake as soon as possible after the whole is stirred together4 ,bread is sometimes made of apple mixed with flour1 by putting one third of stewed apple-pulp to two thirds of flour1 and fermenting with yeast for twelve hours4 ,this bread is said to be light and very palatable4 ,it is much used in ,france4 ,,biscuit4 ,morning ,biscuit4--,one quart of flour1 half a teaspoonful of salt1 two table-spoonfuls of yeast1 and one pint of sour milk1 with half a teaspoonful of soda dissolved in it4 ,work this into a dough2 then rub into the dough half a cup of butter4 ,knead well2 cut off small bits2 shape them into biscuits2 lay them in the bake-pan1 cover closely with a bread-cloth1 and let them stand overnight in a warm place in winter and a cool place in summer4 ,bake in the morning for breakfast4 ,tea ,biscuit4--,peel and boil four potatoes of medium size4 ,when done1 mash and roll them smooth and perfectly free from lumps1 sprinkling a table-spoonful of salt over them4 ,put to the potatoes a half-pint of the water in which they were boiled1 a half-pint of milk1 and a table-spoonful of sugar4 ,stir into this sufficient flour to make it a stiff batter4 ,when cool1 add half a penny's worth of bakers' yeast1 or half a teacup of home-made yeast4 ,cover over with a bread-cloth and blanket4 ,in cold weather leave this sponge in a warm place overnight to rise4 ,in the summer1 make it early in the morning4 ,when this is risen until quite foamy1 soften--but do not melt--two thirds of a teacupful of butter1 and beat it into the sponge1 together with two eggs1 yelks and whites beaten separately2 add flour to make it stiff enough to mold1--the softer it can be worked the better it will be4 ,knead it half an hour1 then cover and set it to rise4 ,when light1 knead and chop the dough at least fifteen minutes4 ,this done1 return it to the bread-bowl1 again cover closely1 and set to rise4 ,when light1 repeat the kneading2 let it rise the second time1 when it should be worked down and set on the ice in the ice-box1 until within an hour of tea-time2 then it must be again molded1 rolled out1 cut into small biscuits1 pricked on the top1 put into a bake-pan1 covered over1 and set to rise on a bench1 near the stove1 twenty minutes or half an hour4 ,when light1 set the biscuits into an evenly heated oven1 and bake quickly to a delicate brown4 ,when done1 cover over with a bread-cloth for a short time before removing from the pan1 to soften the crust4 ,soda ,biscuit4--,put two teaspoonfuls of cream of tartar into one quart of flour2 sift both together and rub in thoroughly two great spoonfuls of butter4 ,put one teaspoonful of soda into a table-spoonful of cold water1 and stir till all is dissolved1 then put it into a pint of cold water and pour it on the flour4 ,stir together quickly2 if it cannot be rolled out1 add a little more flour1 but just as little as it is possible to roll out the biscuits with4 ,cut in shape and bake immediately4 ,the great secret of making good soda biscuit is to sift the soda with the flour1 to have it thoroughly dissolved1 the dough made as thin and as quickly as possible1 and baked immediately4 ,indian-,corn ,biscuit4--,one quart of corn meal1 one pint of wheat flour1 sifted together1 and stirred into three pints of milk2 add a teaspoonful of salt4 ,beat four eggs1 the yelks and whites separately1 as for sponge-cakes4 ,first stir the yelks into the batter2 then add the whites1 and a small teaspoonful of soda1 the last thing4 ,have ready buttered some cups or small pans2 nearly fill them with the batter1 and set into the hot oven immediately4 ,bake fast1 turn from the cups as soon as done1 and serve immediately4 ,they should puff up so as to more than fill the cups4 ,parker ,house ,rolls4--,two quarts flour1 one large spoonful of lard1 small teaspoonful of salt1 one pint boiled milk1--set aside till cold1--half cup sugar1 half cup yeast4 ,make a hole in center of the flour1 put in milk1 etc41 and let it rise overnight4 ,in the morning knead it well1 and let it rise till noon2 then cut it into long1 narrow rolls and let it rise till tea-time4 ,bake4 ,rusk4--,three coffee-cups new milk1 three eggs1 one teacup butter1 one teacup sugar1 one of yeast1 and flour enough for batter4 ,when the batter has well risen1 work in more flour1 but mix it rather soft2 let it rise once more1 quite light1 but be careful that it does not sour2 then make it out into rolls or biscuits2 let it stand again a short time1 and bake in a moderately hot oven2 fifteen or twenty minutes should cook them4 ,sweet ,potato ,buns4--,boil and mash two good-sized potatoes2 rub in as much flour as will make it like bread2 add a little nutmeg and one table-spoonful of sugar1 with a table-spoonful of good yeast4 ,when it has risen1 work in two table-spoonfuls of butter1 and soften so as to be easily mixed thoroughly with the dough2 then form into small rolls1 and1 when raised the second time1 bake on tins a nice brown4 ,serve hot4 ,potato ,pone4--,pare and grate on a large grater sweet potatoes enough to make one quart of grated potato4 ,stir to this one pint of sweet milk1 two eggs1 two thirds of a cup of butter1 and enough sugar to make it as sweet as plain cake2 season with ginger4 ,bake till well done4 ,eat1 hot or cold1 with butter4 ,if desired to be light colored1 put the potatoes into cold water as soon as pared1 and when ready grate into the milk4 ,if dark-colored pone is preferred1 sweeten with molasses and season with allspice4 ,this is very rich made like pound-cake1 using one and a half pounds of grated potato in place of flour4 ,gems4--,break into a quart of milk four eggs 7two will answer7 without beating1 stir in flour till as thick as waffles4 ,beat till smooth1 and fill the 8gem0 pans half full4 ,bake quick in a hot oven4 ,no salt1 soda1 or cream of tartar4 ,the 8gem0 pans should be well buttered1 and set into the oven to get quite hot while the batter is being prepared1 and when you are filling them1 set the pan on the top of the range to keep it hot4 ,when filled1 set them immediately in the oven4 ,gems1 ,no4 #b4--;,drop four eggs1 without beating1 into a quart of milk2 add two great spoonfuls of melted butter1 and beat in flour until as thick as waffles4 ,pour into hot buttered gem pans1 and bake like the first4 ,graham ,gems4--,drop one egg into a quart of milk or water4 ,stir in ,graham flour until as stiff as waffles4 ,pour into hot1 buttered gem pans1 and bake quickly4 ,or add to the above one table-spoonful of melted butter2 they will be tenderer4 ,in all measures the spoon1 cup1 or tin should never be heaped1 but even full4 ,,breakfast ,,and ,,tea ,,cakes4 ,corn ,cakes4--,rub one table-spoonful of lard into four cups of corn meal4 ,stir the meal into four cups of sour milk1 with a teaspoonful of salt4 ,beat two eggs very light1 and put in one teaspoonful of soda1 the last thing4 ,beat well1 and bake in small gem irons1 or light tin forms4 ,another ,way4--,three teacups of corn meal1 one teacup of wheat flour1 two teacups of milk1 one teacup of cream1 or a third of a teacup of butter1 three table-spoonfuls of sugar1 one egg1--beat yelk and white separately1 and very light2 one teaspoonful of salt1 and half a teaspoonful of soda4 ,bake in small pans1 with a brisk heat4 ,another4--,sift two cups of meal1 pour over it one teacup of boiling milk1 stir it up well1 and let it stand all night if intended for breakfast4 ,the next morning add one cup of wheat flour1 one of sugar1 a half cup of butter1 the well-beaten yelks of two eggs2 add1 if needed1 more milk1 so as to make it as thin as waffles4 ,take one scant teaspoonful of soda2 the whites of the eggs1 beaten stiff1 to be added the last4 ,pour into a well-buttered pan and bake about twenty-five minutes1 in a well-heated oven1 but not scorching hot4 ,if ,jewell's ,prepared ,flour is used1 no soda need be added4 ,if correctly prepared and well baked1 this is excellent4 ,if you have sweet apples1 three or four chopped very fine1 added1 and two thirds of a cup of finely chopped suet1 instead of butter1 is a very great improvement4 ,another4--,one cupful of flour1 two cupfuls of corn meal1 two great spoonfuls of sugar1 not quite half a cupful of butter1 one cupful of milk1 two teaspoonfuls of cream of tartar1 sifted with the meal and flour1 and a small teaspoonful of soda2 two eggs1 whites and yelks well beaten separately2 the yelks mixed with the milk and meal1 and the whites added1 the last thing4 ,steamed ,johnny-,cake4--,one pint of sour cream1 one teaspoonful of soda1 and one of salt4 ,stir in three table-spoonfuls of flour2 then add corn meal enough to make a stiff batter4 ,beat one egg1 and add to the batter2 stir all carefully together1 and pour into a well-buttered tin basin2 set this into a bread-steamer1 and keep the steam up for an hour1 or more if the loaf is large4 ,serve with cream and sugar4 ,corn-,meal ,cake with ,apples and ,suet4--,one pint scalded milk1 or a half cup cream1 or a pint of sour milk1 one teacupful suet chopped fine1 a table-spoonful sugar1 a teaspoonful salt1 six good-sized sweet apples chopped fine1 three eggs well beaten1 and a small teaspoonful of soda4 ,beat thoroughly1 and bake in a shallow tin pan4 ,muffins4--,one pint of milk1 one table-spoonful of butter1 one pint of flour1 a small teaspoonful of salt1 three eggs1 whites and yelks beaten separately and very stiff1 a small even teaspoonful of soda2 add the whites last1 beat smartly and perfectly free from lumps4 ,butter the griddle1 and bake in well-buttered rings4 ,when the bottom is done1 turn over the rings and bake the top1 or put the rings on a well-buttered bake-pan and bake in a quick oven4 ,we think them lighter and better so baked4 ,another ,way4--,one quarter of a pound of butter1 one teaspoonful salt1 three eggs1 one pint sweet milk1 one quart flour1 a heaping table-spoon of brewers' yeast1 or two of home-made yeast4 ,melt the butter and put into the milk1 beat the eggs and put them also into the milk1 then stir in flour and add the yeast4 ,if for breakfast1 set them to rise overnight4 ,if at all sour1 add half-teaspoonful of soda4 ,bake in well-buttered rings in a quick oven4 ,cream ,muffins4--,one quart rich milk1 or1 if you can get it1 half cream and half milk2 one quart of flour heaping1 six eggs1 one table-spoonful of butter1 one of lard2 softened together4 ,beat whites and yelks separately very light2 then add flour and shortening and a scant teaspoonful of salt1 and stir in the flour the last thing1 lightly as possible1 and have the batter free from lumps4 ,half fill your well-buttered muffin-rings1 and bake immediately in a hot oven1 or your muffins will not be good4 ,send to table the moment they are done4 ,another ,way4--,one teacup sour cream1 two eggs1 one half-teaspoonful of soda1 thickened with flour about as stiff as waffles4 ,bake in a quick oven4 ,raised ,muffins4--,one quart milk1 a halfpenny's worth of bakers' yeast or half cup of home-made yeast1 two table-spoonfuls white sugar1 one of butter 7lard will answer1 but is not as good71 one teaspoonful of salt1 two eggs well beaten1 and flour sufficient to make a stiff batter4 ,make the batter overnight1 leaving out the eggs4 ,in the morning beat the eggs1 yelks and whites separately1 very light1 and stir into the well-risen batter4 ,have the muffin-rings well greased1 fill half full with the batter1 and bake twenty minutes in a quick oven4 ,serve hot4 ,hominy ,muffins4--,wash a pint of small hominy through two or three waters1 pour boiling water on it1 cover1 and let it soak for several hours4 ,then put it into a farina-kettle with half a pint of boiling water4 ,let it boil until soft enough to mash2 drain it and mix it well with a pint of white corn meal or wheat flour1 a little salt1 and a pint and one half of milk in which two table-spoonfuls of butter have been melted4 ,when nearly cold1 add four table-spoonfuls of yeast2 cover it1 and set it in a warm place until very light1 with the surface covered with bubbles4 ,butter some muffin-rings1 set them on a hot griddle1 pour into each a portion of the mixture1 and bake them brown on both sides4 ,send them to table hot4 ,quick ,muffins4--,two teacups buttermilk1 one of thick cream1 or1 if none1 three even table-spoonfuls of melted butter1 four eggs1 half a teaspoonful of soda2 thicken with prepared flour as thick as waffles4 ,graham ,flour ,muffins4--,one pint of sour milk1 a small teaspoonful of soda1 one table-spoonful of sugar1 and ,graham flour sufficient to make a thick batter4 ,bake in rings1 or drop the batter in spoonfuls on a flat tin4 ,add a little salt before baking4 ,raised ,waffles4--,one pint of sweet milk1 a heaping teacup of butter1 three eggs 7yelks and whites beaten separately71 a table-spoonful of thick brewers' yeast or a halfpenny's worth of bakers'1 one quart of flour1 one quarter of a teaspoonful of soda dissolved in one teacup of sweet milk2 beat all together1 and let it rise till very light1 and then bake4 ,serve hot1 with butter and sugar1 or plain1 according to taste4 ,corn-,meal ,waffles4--,pour over one pint of corn meal1 twice sifted1 one pint of boiling milk4 ,put in one table-spoonful of butter1 one of flour1 and a teaspoonful of salt4 ,let this stand till cold2 then add half a teaspoonful of soda1 dissolved in a little cold water2 the yelks of two eggs well beaten1 the whites whisked very light and stiff to be added the last thing1 when just ready to bake4 ,put a brown paper over bread1 biscuit1 or cake when first set into a hot oven1 else the top will most likely brown and form a crust before they rise sufficiently1 and thus make them tough or heavy4 ,buckwheat ,cakes4--,one quart of buckwheat flour1 mix with lukewarm water rather thicker than you will wish it when ready to bake4 ,a cup of ,graham meal added is1 we think1 an improvement4 ,stir in half a cup of family yeast1 or a halfpenny's worth of bakers'1 and a teaspoonful of salt2 mix in an earthen bowl or a large earthen pitcher1--the latter is the most convenient1 as the batter can be poured from the lip of the pitcher more neatly than it can be dipped out of a bowl2 set it where it will keep warm all night4 ,the batter should be made early in the evening1 as it takes fully ten hours in winter to rise2 when ready to bake in the morning1 beat half a teaspoonful of soda into a great spoonful of molasses1 and stir into the batter1 adding also enough lukewarm water to make it thin enough to fry2 bake quick2 the thinner the cakes can be baked the better they will be4 ,rice ,griddle-,cakes4--,half a teacupful of whole rice1 three eggs1 half a pint of rich milk1 and half a teaspoonful of salt4 ,cook the rice till every grain is dissolved and like jelly4 ,warm the milk a little1 and beat the rice in it till it is smoothly mixed4 ,when the eggs are beaten very light1 add to the rice and milk2 then the salt4 ,bake on a hot1 greased griddle till brown and light4 ,if the batter does not adhere1 add another egg1 but no flour4 ,sour-,milk ,griddle-,cakes4--,stir into one quart of sour milk enough flour to make the batter as thick as waffles2 add an even teaspoonful of salt and two well-beaten eggs4 ,dissolve an even teaspoonful of soda1 and beat in when ready for frying4 ,this is very good baked in waffle-irons4 ,green-,corn ,fritters4--,one pint grated corn1 one small cup butter1 one egg1 a teaspoonful salt1 one table-spoonful flour1 a little pepper4 ,drop on a buttered pan and bake or fry ten minutes4 ,mock ,oyster ,fritters4--,grate one dozen raw ears of corn2 after grating1 scrape or wring all the milk from the cob2 half a table-spoonful flour2 season with pepper and salt2 beat the yelks of three eggs very thick1 and stir into the grated corn2 whisk the whites to a stiff froth1 and add the last thing4 ,drop a dessert-spoonful at a time on a hot1 buttered griddle1 and fry of a light brown on both sides4 ,corn ,oysters4--,one quart grated corn1 three eggs well beaten1 one small teaspoonful salt1 and a little pepper1 with just flour enough to make the corn hold together4 ,drop from a spoon into hot butter1 making cakes about the size of an oyster4 ,sour milk1 with a half-teaspoonful of soda1 will answer if eggs are not plenty4 ,rice ,cakes4--,one cup cold boiled rice rubbed into a quart of milk1 one pint of flour1 a teaspoonful of salt1 two eggs beaten very light4 ,beat all free from lumps4 ,bake as soon as made1 on a well-greased griddle4 ,rice or ,hominy ,cakes4--,warm one quart of sweet milk1 and rub into it two cups of boiled rice or hominy2 throw in a little salt1 and add enough wheat flour to bind the rice1 or to make the batter as thick as waffles4 ,beat two eggs and add to the batter1 and half a teaspoonful of soda1 unless you use the prepared flour4 ,if you do1 there will be no salt or soda needed4 ,rosie's ,sally ,lunn4--,one spoonful of butter1 one of sugar1 one egg1 one pint of milk1 one quart of flour1 with two teaspoonfuls of cream of tartar sifted with the flour1 and one teaspoonful of soda added the last thing4 ,this is an excellent breakfast-cake1 as well as tea-cake1 and is sometimes varied by stirring in a pint of whortleberries4 ,strawberry ,shortcake4--,rub into a pint and a half of ,jewell's ,prepared ,flour one teacup of butter2 beat one egg very light2 add milk to make a soft dough2 divide in three parts2 roll out lightly1 lay one portion on a pie-plate or tin1 sprinkle a little flour on the top1 then add the second cake1 a little flour on the top of that1 and cover with the third4 ,bake quickly1 but not too brown4 ,let the berries stand with sugar sprinkled over them till the cake is baked1 then pull the thin portions of cake apart2 spread half of the berries over the bottom cake1 adding more sugar and a little butter2 lay the second over them1 and put on the remainder of the berries with more sugar and butter1 placing the top cake over all4 ,put it in the oven for a few minutes to heat through1 and send to the table hot4 ,when wishing an extra nice strawberry cake for tea1 beat the whites of two eggs with a cup of white sugar till stiff1 and add to it half of a grated cocoa-nut1 and spread over the cake4 ,if you have no prepared flour1 sift two small teaspoonfuls of cream of tartar with the flour2 dissolve one small teaspoonful of soda in milk1 and add the last thing before mixing the cake4 ,cream ,toast4--,put a pint of rich1 sweet cream over the stove in the farina-kettle1 and while heating toast thin slices of stale bread quickly on both sides1 taking care that they do not scorch4 ,wet two table-spoonfuls of flour in cold milk2 stir it smooth2 add a teaspoonful of salt1 and when the cream is scalding hot1 put in the flour1 stirring all the time till it thickens2 then take the kettle from the fire4 ,have ready a dish of salt and water1 hot1 and dip each piece of the toasted bread into it1 but only for a moment4 ,remove quickly to the toast-dish1 and dip over it a liberal supply of the thickened cream2 then cut more bread and lay into the dish1 then more cream1 till all is used1 letting the cream be the last4 ,if you have no cream1 boil and thicken some sweet milk2 put in an even teaspoonful of salt1 two table-spoonfuls of butter1 and1 when done1 add one or two well-beaten eggs the last thing2 stir for a few minutes till well united with the boiling milk1 and then pour over the bread4 ,,soups4 ,general ,directions4--,before giving some receipts for soups1 we wish first to remind our young housekeepers that it is important for them to bear in mind the necessity and economy of keeping good stock constantly on hand4 ,the ,french stock-pot is always in readiness to receive every bone1 coarse or refuse bit of meat not suitable to use for the main dish or for side-dishes4 ,we understand that the ,french use earthenware for this purpose and also for 8soup-digesters40 ,it would be a benefaction if our house-furnishing merchants would import some of these 8soup-digesters0 and 8stock-pots10 as they are far better than metal4 ,but until we can procure such1 the stock1 as fast as made1 should be strained into a large stone pot1 and when cold1 all the grease that rises and hardens on top must be removed1 clarified1 and set aside for cooking purposes4 ,aside from the economy of using all refuse meat and bones for stock1 and the convenience of having it always ready for use1 the soup will be better if the stock is made at least the day before1 because one can then easily remove all the grease1--an important item in preparing good soups4 ,stock for ,soups4--,buy a knuckle of beef or veal4 ,have the bone well cracked in small pieces4 ,put it in the soup-digester1 or1 if you have none1 in a closely covered iron pot4 ,for a medium-size piece1 add five or six quarts of cold water 7by using cold water you will secure all the juices1 whereas in hot water half the juice is retained in the meat74 ,let it come to a boil before you add salt or pepper2 then season it to suit your taste1 and if agreeable put in a small bit of red pepper4 ,set the kettle on the back part of the stove after it once commences to boil1 and keep it gently simmering all day2 then strain it from the bones and meat1 which are now worthless1 into a pot kept for the purpose4 ,never throw away bones that are left from baked1 boiled1 or roast meat of any kind1 or from steak1 poultry1 anything1 7except those taken off the plates72 dried or gristly bits of meat may also be used to prepare stock for soup2 and in a large family sufficient can be gleaned that would otherwise be thrown into the swill to keep stock on hands for weeks1 without buying a bone for that purpose alone4 ,when the stock is strained off1 set it in the cellar to cool4 ,the next morning carefully remove all the grease that has risen to the top and hardened1 and you will have a clear1 rich stock ready for use4 ,clarify the grease removed from the stock by slicing a raw potato into it1 and set it over the fire in a skillet till it boils2 then strain it from the potato1 and you have fine dripping for many purposes4 ,tomato ,soup4--,use stock from beef1 ham1 veal1 or any other bones or refuse meat4 ,put two or three quarts into your soup-kettle1--the size of your family must determine the quantity1--cut in one carrot1 one small onion1 if agreeable1 a little celery or fresh parsley2 add salt1 pepper1 and herbs to suit the taste1 and then make the stock thick with tomatoes1--fresh from the vine are much the best2 a spoonful or two of star maccaroni is an improvement1 or rice or pearl barley1 if you have either at hand4 ,let it boil two hours4 ,another4--,take bones or bits of meat left from any dish1 and boil well to extract all nutriment1 then strain2 or1 if you have none on hand1 make a rich stock1 put in cabbage1 carrots1 parsnips1 or any other vegetables you like2 boil till well done1 then add the tomatoes1--a dozen fresh1 or half a can of winter tomatoes2 boil twenty minutes1 then strain and serve hot4 ,a ,vegetable ,soup4--,peel and slice six large onions and four turnips2 fry them in one quarter of a pound of butter1 and then pour over them four quarts of boiling water4 ,toast a good-sized crust of bread hard and brown 7but take care that it is not burned at all71 and put into the soup1 with a little celery2 sweet herbs1 salt1 and pepper to suit your taste4 ,stew gently four hours1 stirring often to prevent it from scorching2 strain through a coarse cloth or strainer1 when it has cooked the four hours4 ,have ready a little thinly sliced carrot1 turnip1 and celery1--a few slices of each will be sufficient1--put these into the soup after straining it2 return to the fire and stew till these last vegetables are tender4 ,a spoonful or two of tomato catsup will improve it for some people4 ,we have not tried this soup1 but were told by an excellent housekeeper that it was capital4 ,we demurred at the quantity of tomato and onion1 but judge the long time given to cook the soup may combine and incorporate the different flavors so as to make it quite palatable4 ,mock-,turtle ,soup4--,take a calf's head dressed with the skin on1--the fresher the better4 ,take out and lay aside the brains4 ,after washing it several times in a plentiful supply of cold water1 soak in cold spring water4 ,then put it into your soup-kettle or digester1 adding two quarts more of cold water than is needed to cover it1 and place over the stove or range4 ,there should be about two gallons of water in all4 ,as it begins to heat1 a large amount of scum will rise to the top4 ,watch this carefully1 and skim it off as fast as it rises4 ,let it boil one hour1 or till the meat can be easily removed from the bone1 when it should be taken from the liquor1 and when nearly cold cut from the bones in neat pieces about an inch square4 ,the tongue may be cut up in small pieces with the meat1 or cut up and mixed with the brains for a side-dish4 ,the skin of the head is the best part1 and should be cut up carefully1 leaving as much fat adhering to it as you can4 ,as soon as the head is taken up1 put to the broth in which it was boiled a five-pound knuckle of veal and the same amount of lean beef1 adding all the bones and trimmings of the head2 a half-dozen cloves1 a quarter of an ounce of allspice1 and the same of whole black pepper2 boil five hours1 skim well1 and keep closely covered4 ,then strain and set aside till morning1 when all the fat must be removed1 and two quarts of this stock reserved4 ,now put in a large saucepan1 over the fire1 half a pound of good fresh butter1 six ounces of onions1 sliced1 quarter of an ounce of green sage1 chopped4 ,let these fry one hour slowly4 ,be careful that it does not scorch4 ,then rub in half a pound of flour by degrees1 gradually adding the broth1 till of the thickness of rich cream4 ,season with salt to your taste2 half an ounce of lemon peel1 grated4 ,let it simmer again gently an hour and a half1 and strain through a hair-sieve or tamis4 ,don't rub the soup through the sieve1 it will make it muddy4 ,if it does not run through easily1 knock a wooden spoon against the side of the sieve2 that will start it through without the sediment1 which would go through if rubbed4 ,put the stock1 when strained1 into a clean stew-pot with the pieces of the head2 and to each gallon of soup have a pint of nice claret1 if you wish it dark1 madeira or sherry1 if you prefer it light 7those who object to wine or brandy in mince-pies must be careful not to call for turtle or mock-turtle soup at restaurants71 two table-spoonfuls of lemon-juice1 and two of catsup1 one of the essence of anchovy1 a teaspoonful of curry powder1 or quarter of a drachm of cayenne4 ,let it simmer till the meat is tender1 taking care that it is not done too much1 and by frequent stirring prevent its sticking4 ,when the meat is quite tender1 serve the soup with force-meat1 brain1 or egg-balls4 ,this should have been reduced by boiling to four or five quarts4 ,bean ,soup4--,wash your beans and boil them with a piece of salt pork4 ,when the beans are soft1 take them out and press through a colander2 then put them back in the water they were boiled in1 together with four hard-boiled eggs quartered1 and half a lemon sliced1 a little pepper1 if you like it4 ,boil up and serve4 ,this is liked by some better than when made with rich beef stock1 with tomatoes or catsup for flavor4 ,soup with ,eggs4--,make a good stock from a knuckle of veal and any bones which may be on hand from baked or broiled beef or mutton4 ,add one turnip1 two carrots1 one onion1 a little lemon-juice1 a small sprinkling of thyme1 and a little celery4 ,let it boil five or six hours1 then strain1 set it to cool1 and1 when cold1 remove all the grease4 ,when needed1 heat it1 add a little thickening of rolled cracker or flour1 and to three quarts of this stock add the yelks of five or six eggs1 one gill of cream1 and pepper and salt to taste4 ,drop the yelks in whole1 and let them cook a few minutes4 ,some like to drop them in just as the soup is dished4 ,we do not think it so nice1 but that is a matter of taste4 ,green ,pea ,soup4--,take two quarts of green peas1 a quarter of a pound of butter1 a quarter of a pound of ham cut very fine1 two small onions1 and a little parsley1 and put it into a soup-digester or kettle2 add just a little water1 enough to allow it to stew slowly1 stirring it well together1 and cover closely4 ,when quite tender1 add two quarts of veal1 beef1 or mutton broth1 a great spoonful of sugar1 and pepper and salt to season it to your taste4 ,let it boil up once1 then rub through a hair-sieve into another kettle1 and pour to it one pint of boiling milk2 boil five minutes and serve4 ,turtle ,bean ,soup4--,pick free from dirt and imperfect beans a pint and a half of turtle beans2 soak them overnight in a good quantity of cold water4 ,in the morning drain off the water1 and wash the beans in fresh water2 drain and put in the soup-digester1 with four quarts of good strong stock from which all the fat has been carefully removed4 ,set it where it will boil steadily but slowly till dinner-time1--four hours at least1 six is better4 ,we always have ours put on as soon as the fire is kindled in the morning before breakfast4 ,one small onion1 a carrot1 and two or three of the outside stalks of celery cut into the stock is considered an improvement by most persons4 ,stir it occasionally till the beans begin to soften1 to prevent their sticking and burning at the bottom4 ,two hours before dinner put in half a can of tomatoes1 or1 in the season1 eight or ten fresh ones1 and a coffee-cup of tomato catsup4 ,when ready to dish1 strain through a fine colander or coarse sieve1 rubbing through enough of the pulp of the beans to make it as thick as rich cream4 ,taste to see if there is plenty of salt and pepper1 and send to the table hot4 ,if you have any hard-boiled eggs left over1 chop fine and put into the soup1 after straining it1 or1 if eggs are plenty1 boil three hard and add1 chopped fine4 ,nursery ,soup 7to be prepared the day before needing it74--,two pounds of scrag of mutton1 or of the knuckle1 put into two quarts of cold water2 add two or three sliced turnips1 or two spoonfuls rice or pearl barley or star tapioca1 whichever best suits the taste4 ,simmer slowly an hour and a half1 then take out the meat and set aside2 pour the soup into a large bowl1 and leave to cool till next day4 ,in the morning skim off all the fat that has risen on the stock4 ,an hour before needed1 turn the stock into a saucepan and bring it to a boil2 cut the meat from the bones in fine mouthfuls4 ,mince very fine a small onion1 a little parsley and celery2 add a bit of butter the size of a nutmeg1 one table-spoonful browned flour2 burn an even table-spoonful of sugar in an iron spoon2 pour a little boiling water over it and stir it into the browned flour1 then stir both into the soup2 add the other articles1 and boil all together twenty minutes2 serve hot1 with small bits of carefully toasted bread4 ,this is called nursery soup1 but it is not to be scorned by the old folks4 ,oyster and ,clam ,soup4--,fifty oysters1 two bunches long clams2 drain all the liquor from the oysters into a farina-kettle1 add a pint of milk1 one and a half table-spoonfuls of butter1 pepper and salt to suit the taste2 cut off the soft bodies of the clams and put with the oysters2 chop the tough1 gristly parts very fine and put into the liquor2 when it boils1 add the oysters and clams1 with two table-spoonfuls of powdered cracker or the same of farina4 ,let all boil about five minutes1 and send to table hot4 ,this makes soup enough for six persons4 ,potato ,soup4--,boil and mash potatoes2 about three pints when mashed1 to three quarts of rich beef stock2 ready boiling2 add pepper and salt to taste2 stir gradually into the boiling stock1 then pass all through a sieve and return to the soup-kettle2 simmer five minutes1 and serve with fried bread2 or1 if liked1 a half-pint of peas boiled soft1 one onion1 one head of celery1 two spoonfuls of rice1 may be put to the stock1 well boiled1 and the potatoes added when all are done2 then pass through the sieve1 return to soup-kettle1 simmer five minutes1 and serve4 ,,fish4 ,to boil ,fresh ,fish4--,clean1 wash thoroughly1 wipe dry1 and then sew up in a cloth1 kept solely for fish1 and plunge at once into boiling water that has been first salted sufficiently4 ,sew the cloth up on the back of the fish4 ,take it out when done1 cut the threads down the back of the fish1 and cut the skin of the fish so that in taking off the cloth1 the skin will come off with it1 leaving the fish white and whole4 ,be careful not to break it1 as it should come to the table in good condition4 ,eat with egg sauce or plain drawn butter4 ,a fat shad is very nice boiled2 but most people prefer cod1 rock-fish1 or bass4 ,baked ,salmon ,trout1 with ,cream ,gravy4--,wash and clean the fish carefully1 wipe dry and lay in the bake-pan1 with only enough water to keep from scorching4 ,if very large1 score the backbone a little1 but do not cut the sides4 ,bake slowly1 basting with butter and water1 from three quarters of an hour to an hour1 according to the size4 ,have ready a cup of rich cream1 into which stir three or four table-spoonfuls of boiling water1 else the cream will clot when heated4 ,into this stir gently two table-spoonfuls of melted butter and a little chopped parsley4 ,put this into a milk-boiler or farina-kettle1 or any vessel that you can set into another1 half filled with boiling water1 to prevent the sauce from burning4 ,add to the cream and butter the gravy from the dripping-pan in which the fish was baked4 ,lay the trout on a hot platter and let the gravy boil up once1 and then pour over the fish4 ,garnish with sprigs of parsley1 arranged neatly4 ,use no spiced sauces and very little salt4 ,serve hot4 ,to fully appreciate the excellence of this fish with the cream sauce or gravy1 one should be able to eat it a very short time after it is taken from the water1 but the cream sauce is a great improvement to most baked fish4 ,boiled ,salmon ,trout4--,wash and dry the fish after cleaning it nicely4 ,wrap in a clean fish-cloth1 lay it in a fish-kettle1 cover with cold1 salted water1 and boil slowly from half to three quarters of an hour1 according to the size of the fish4 ,when done1 take off the cloth gently1 so as not to break the trout2 lay in a hot fish-platter and pour around it cream gravy like that used for baked salmon trout1 and serve hot4 ,all fish1 boiled or baked1 are improved by cream gravy4 ,if you cannot obtain cream1 use rich milk1 and thicken it a little4 ,fried ,halibut4--,have the slices seasoned some hours before frying1 as it will be less liable to break in turning2 when ready to fry1 dip it in egg beaten up1 and roll it in bread crumbs2 then fry in hot lard1 or have three or four slices of sweet salt pork fried till quite brown and crisp1 and then fry the halibut in the hot lard which came from the pork4 ,dish it and lay the crisp brown pork around it4 ,fish ,chowder4--,haddock and striped bass are generally considered the best fish for chowder4 ,cut the fish in pieces about one inch thick and two inches square4 ,cut five or six good slices of the best salt pork1 lay them in the bottom of an iron pot and fry till crisped1 but do not scorch2 take out the pork1 leaving the fat2 chop the pork in small pieces2 put into the pot a layer of fish1 a layer of split crackers and some of the chopped pork2 a little red and black pepper2 a little chopped onion2 then another layer of fish1 split crackers1 and seasoning1 and so on till all the fish is used4 ,then just cover all with water1 and stew slowly till tender4 ,thicken the gravy with cracker crumbs and catsup if you like4 ,take out the fish1 boil up the gravy once1 squeeze in the juice of a lemon1 and pour the gravy over the fish4 ,add salt if necessary4 ,to prepare and dress ,cold ,fish4--,cut cold boiled fish into pieces about an inch long4 ,do not chop it4 ,take the yelks of four eggs1 hard boiled1 and rub them to a smooth paste with a few spoonfuls of salad-oil or melted butter4 ,add a little salt1 pepper1 and mustard1--the exact amount must be decided by your own taste and knowledge of how highly seasoned your family like their food4 ,add two teaspoonfuls of white sugar2 rub all in with the paste1 and the last thing after getting the paste perfectly smooth put in six table-spoonfuls of vinegar4 ,beat the mixture till very light1 and just before pouring it over the fish beat the whites of two eggs to a stiff froth and stir in with it4 ,stir half the dressing into the picked-up fish4 ,serve in a glass dish1 and spread the other half of the dressing over the top4 ,garnish with delicate leaves of lettuce1 to be eaten with it4 ,newport ,fish ,pudding4--,pick any cold fish left from the dinner into fine bits1 carefully removing all the bones4 ,thicken some boiling milk with flour1 wet to a batter with cold milk1 and stir the fish into it2 season with pepper1 butter1 and salt4 ,put it into a pudding-dish1 and spread cracker or bread crumbs thickly over the top to prevent the milk from scorching1 and set into the oven to bake just long enough to brown nicely4 ,a good way to use up cold fish1 making a nice breakfast or a side-dish for dinner4 ,fish-,balls4--,salt codfish is usually preferred for making fish-balls1 although any fresh boiled fish left over from dinner is very nice4 ,when the salt cod is used1 it should be put in a damp place for a day or two before using1 to soften4 ,early in the evening1 before needed1 it should be thoroughly washed in several waters1 rubbing it well1 then put to soak in a large quantity of lukewarm water4 ,just before bedtime pour off the first water1 and add more lukewarm water2 wash again in clean water in the morning1 rubbing off all the salt crystal that may adhere1 particularly on the under side1 and place over the fire1 in enough warm water to fully cover it4 ,let it come to the boiling point slowly1 but don't let it really boil2 keep it simmering a half-hour4 ,if the fish is very salt1 turn off this water and cover again with boiling water1 and let it simmer fifteen or twenty minutes1 then drain and spread it out to cool2 remove every bone and bit of skin1 and when perfectly cold pick to pieces very fine with a fork4 ,while the fish is cooling have nice mealy potatoes boiling over the fire2 when done1 mash smooth and light1 and add to the picked-up fish a little more than its weight of potatoes1 say a pound and a quarter of potatoes to a pound of fish4 ,for a dozen balls add one well-beaten egg1 or two if plenty1 or two table-spoonfuls of rich cream1 two spoonfuls of butter2 beat all together and form into neat balls with your hands--which should be well floured--and drop them into a kettle or large saucepan of boiling lard or drippings1 and fry a good clear brown4 ,plainer fish-balls may be made if desirable1 omitting eggs and cream1 and using less butter4 ,codfish ,balls4--,soak in warm water as much salt codfish as is needed1 judging by the size of the family4 ,let it stand in the water all night4 ,in the morning pick out all the bones1 press out the water1 and chop fine4 ,boil the potatoes in the skin4 ,when done1 peel and mash while hot twice as much potato as you have fish2 mix well together and moisten with cream or a little new milk1 with a great spoonful of butter4 ,have some well-clarified drippings or sweet lard ready in a saucepan4 ,let it get boiling hot1 and then put in the fish-balls4 ,they should be made a little more than half an inch thick4 ,fry a good1 clear brown1 taking care not to scorch them4 ,one egg well beaten is an improvement4 ,scalloped ,crabs4--,wash the crabs and put into a kettle of boiling water1 throw in a handful of salt4 ,boil from twenty minutes to half an hour4 ,take them from the water when done1 and pick out all the meat2 be careful and not break the shell4 ,to a pint of meat put a little salt and pepper2 we cannot give the exact amount1 as tastes differ so widely2 but taste1 and if there is not enough add more1 a little at a time till suited4 ,grate in a very little nutmeg1 and add one spoonful cracker or bread crumbs1 two eggs well beaten1 and two table-spoonfuls of butter 7even full72 stir all well together2 wash the shells clean and fill each shell full of the mixture2 sprinkle crumbs over the top and set in the oven till of a nice brown2 a few minutes will do it4 ,send to the table hot4 ,oyster ,pie4--,line a deep dish with good puff paste1 not too rich4 ,roll out the upper crust1 and lay on a plate just the size of the oyster-dish2 set it on the top of the dish and put into the oven1 as the crust must be nearly cooked before the oysters are put in1 for they require less time than the crust4 ,while the crust is baking1 strain the liquor from the oysters2 thicken it with the yelks of eggs1 boiled hard and grated1--three eggs for seventy-five oysters2 add two even table-spoonfuls of butter1 and the same quantity of bread or cracker crumbs2 season with pepper1 salt1 and mace or nutmeg1--a very little of either1--and by tasting1 be sure that you do not season it too much2 to add is very easy1 but to take out seasoning in cooking is a difficult task4 ,let the liquor just boil2 then slip in the oysters1 and as soon as they come to a boil1 stir well and remove the plate with top crust1 and pour them and their gravy into the hot bake-dish2 place the top crust over1 and return to the oven for five minutes4 ,send to the table hot4 ,oyster ,fritters4--,drain off the liquor and wipe the oysters dry2 season with a little pepper and salt1 if not salt enough4 ,make a batter with a pint of milk and flour enough to mix not very stiff4 ,beat the yelks of three eggs thoroughly1 and put to the batter1 beating all a good deal4 ,whisk the whites to a stiff1 dry froth1 and stir in gently the last thing4 ,take up a spoonful of batter on a spoon1 lay an oyster on top1 and cover with a little more batter1 and with a broad knife slip this off gently into a pan of boiling lard4 ,when brown on both sides1 drain on a perforated plate1 and send to the table hot4 ,to ,fry ,oysters4--,take from the shells carefully so as not to tear or break them2 dry in a clean fish-cloth2 beat the yelks of eggs with thick cream1--one yelk to two table-spoonfuls of cream2 rub together some bread or cracker crumbs1 a little salt and cayenne pepper4 ,have half a pound of butter boiling hot in a skillet2 dip each oyster in the beaten yelks and cream2 then roll in the cracker crumbs1 taking pains to have the crumbs adhere thickly to the oyster4 ,drop into the skillet1 and fry of a light brown on each side4 ,they should be crisp and light4 ,drain free from all grease1 and serve hot4 ,lobster ,patties4--,boil two or three good lobsters2 take out all the meat1 and chop very fine2 mash the coral smooth1 and mix with the meat4 ,boil three or four eggs hard1 and grate the yelks1 mashing or rolling the whites to make them heavy and waxy4 ,season the whole with salt1 cayenne1 a very little pounded mace or nutmeg1 and a small portion of lemon-rind1 grated4 ,moisten the whole with cream1 fresh butter1 or salad-oil4 7,be careful that you do not use too much of any of these seasonings4 ,it will make the whole bitter4 ,in all of these strong flavors1 only just an intimation that they are present is necessary47 ,put it into a stewpan1 add a little water1 put over the fire till it just comes to a boil2 then remove from the fire4 ,make puff paste1 and line deep patty-pans4 ,bake the paste before filling1 while preparing the lobster4 ,as soon as the lobster has been removed from the fire1 and is partially cooled1 take the crust from the oven and fill the patty-pans with the mixture to the top4 ,crabs or prawns may be made into patties in a similar manner4 ,lobster ,rissoles4--,boil the lobster1 take out the meat1 mince it fine2 pound the coral smooth1 and grate the yelks of three hard-boiled eggs for one lobster4 ,season with cayenne pepper1 a little nutmeg1 and salt4 ,make a batter of milk1 flour1 and well-beaten eggs1--two table-spoonfuls of milk and one of flour to each egg4 ,beat this batter well1 and mix the lobster with it gradually1 till it is stiff enough to roll into balls the size of a large plum4 ,fry in fresh butter1 or the best salad-oil1 and serve up either warm or cold4 ,similar rissoles may be made of raw oysters minced fine1 or of boiled clams4 ,these should be fried in lard4 ,fish ,sauce4--,four ounces of butter blended with three table-spoonfuls of flour2 stir in gradually half a pint of boiling water1 stirring all the time4 ,when smooth1 put it into a farina-kettle or milk-boiler1 and let boil five minutes4 ,if too thick1 add a little more water4 ,beat two eggs to a foam1 and stir in the last thing before removing it from the fire4 ,a little parsley chopped fine added to this sauce1 or an onion1 is relished by some4 ,a good ,breakfast ,dish4--,when any boiled fresh fish is left from dinner1 take out all the bones carefully1 and pick the fish up in small bits4 ,cover the bottom of a deep dish with some of the fish1 and1 if needed1 a little pepper and salt1 and a few spoonfuls of the fish sauce1 if any was left from dinner2 then sprinkle over some fine bread crumbs2 then another layer of fish1 with sauce2 then bread crumbs1 until the dish is full4 ,if all the fish sauce is used without making the composition quite moist1 beat two eggs very light1 and add a cup of milk and pour over the whole2 then cover with more bread crumbs1 and set in the oven long enough to heat through and brown delicately4 ,if no fish sauce is left over1 take two great spoonfuls of butter1 cut in little bits1 and lay in alternately with the fish and crumbs2 use four eggs instead of two1 and a pint of milk4 ,best ,mode of ,roasting ,fish1 ,ducks1 c4--,the very best way of cooking fish and fowl ever devised is familiar to woodmen1 but unknown to city epicures4 ,it is this3 ,take a large fish1--say a trout of three or four pounds1 fresh from its gambols in the cool stream1--cut a small hole in the neck and abstract the intestines4 ,wash the inside clean1 and season it with pepper and salt2 or1 if convenient1 fill it with bread crumbs or crackers chopped up with meat4 ,make a fire outside the tent1 and when it has burned down to embers1 rake it open1 put in the fish1 and cover it with coals and hot ashes4 ,within an hour take it from its bed1 peel off the skin from the clean flesh1 and you will have a trout with all its original juices and flavors preserved within it1--a dish too good1 as ,izaak ,walton would say1 8for any but very honest men40 ,grouse1 ducks1 and various other fowls can be cooked deliciously in a similar way4 ,the intestines of the bird should be taken out by a small hole at the vent1 and the inside washed and stuffed as before4 ,then wet the feathers thoroughly1 and cover with hot embers4 ,when the cooking is finished1 peel off the burnt feathers and skin1 and you will find underneath a lump of nice juicy flesh1 which1 when once tasted1 will never be forgotten4 ,the peculiar advantage of this method of roasting is that the covering of embers prevents the escape of juices by evaporation4 ,this comes from the 8,trappers' ,guide10 and we know it is good4 ,,meats4 ,,beef4 ,leicestershire ,hunting ,beef4--,take four ounces saltpetre or one of allspice4 ,rub it over a nice round of beef very thoroughly4 ,let it stand twenty-four hours1 then rub it in as much common salt as will be needed to salt it to suit your taste4 ,keep it in a cool place twelve days1 turning it every day1 then put it into a deep pan and cover it1 upper and under side1 with three pounds of beef suet4 ,then cover with a thick paste1 and bake slowly for six hours4 ,it will keep for six months1 and is highly spoken of by ,english people4 ,we have never tried it1 but by request give the receipt1 which we have had for a long time in our possession4 ,spiced ,beef4--,boil a shin of ten or twelve pounds of beef until the meat readily falls from the bone4 ,pick the meat to pieces and mash the gristle very fine1 rejecting all parts that are too hard to mash4 ,set the liquor in which it was boiled away till cool1 then take off all the fat4 ,boil the liquor down to a pint and a half2 then return the meat to the liquor1 and1 while hot1 add any salt and pepper that may be needed1 a half-teaspoonful of cloves1 the same of cinnamon1 a little nutmeg1 a half-spoonful of parsley chopped fine1 a very little sage and summer savory1 if agreeable1 not quite half a salt-spoonful4 ,let it boil up once1 and put it into a mold or deep dish to cool4 ,cut in thin slices for breakfast or tea4 ,curried ,beef4--,in reply to inquiries how to use 8curry powder10 we give the following3 ,put in a saucepan over the fire two table-spoonfuls of butter1 and1 when hot1 put in two small onions1 sliced very thin2 fry until brown2 then add a table-spoonful and a half of curry powder1 mixing all well together4 ,take three pounds of the best of a round of beef2 cut in pieces an inch square2 pour over it the milk of a cocoa-nut1 and a quarter of the meat of the nut grated very fine and squeezed through muslin2 moisten with a little water1--only enough to make it pass through the muslin easily4 ,the cocoa-nut meat and milk soften the taste of the curry1 and no curry is ever made in ,india without it4 ,if this does not make liquor enough1 add half a teacup boiling water1 and let the whole simmer for thirty minutes4 ,serve hot1 in a dish with sliced lemon1 and a wall of mashed potatoes or boiled rice around it4 ,meat ,pie4--,cut up some pieces of good1 tender raw beef or mutton1 season with pepper1 salt1 and1 if liked1 one finely minced onion4 ,boil a half-dozen good-sized mealy potatoes1 mash smooth and wet with enough milk to form a dough to make the crust2 salt to please the taste2 roll out full half an inch thick1 and line a buttered dish large enough to hold the meat4 ,lay in the meat1 add a teacup of water1 or less if the pie is to be for a small family1 then roll out a thick crust of the potato1 covering the top of the pie at least an inch thick1 and bake about an hour and a half4 ,beef ,collops4--,cut the fillet from the under part of a rump of beef into thin slices2 broil quickly until nearly done1 then put into a stewpan with a little beef stock2 add two or three slices of lemon or pickled cucumber and two table-spoonfuls of catsup1 and stew till tender4 ,half a pint of oysters added ten minutes before it is done is a great improvement4 ,to ,cook a ,beefsteak4--,put a frying-pan over the stove till it becomes quite hot4 ,have your steak well pounded or mangled1--a sirloin steak is very good for this purpose1--lay it on the hot1 dry pan and cover it instantly as tightly as possible4 ,when the meat touches the heated pan it will seethe and adhere to it1 but in a few seconds it will become loosened and juicy2 turn the steak every half-minute1 but be careful to do it as quickly as possible1 so that it may not be long uncovered4 ,when nearly done1 sprinkle on pepper and salt1 lay a small piece of butter on the steak1 and add a table-spoonful of strong coffee4 ,this makes a delicious broiled steak4 ,or1 if you wish much gravy1 shake a little flour over the steak when just done1 and pour in three or four table-spoonfuls of cream1 let it just boil up1 under cover1 and when the meat is done1 take the pan from the fire1 remove the meat1 stir in quickly the well-beaten yelk of an egg1 and serve hot4 ,if cream is used1 omit the coffee4 ,mutton or ham may be cooked in the same way1 only they should be over the fire longer than beef4 ,rump ,steak1 with ,oyster ,sauce4--,broil the steak nicely2 put four even table-spoonfuls of butter into a frying-pan1 add pepper and salt to your taste2 shake in a table-spoonful of flour1 and add the juice of half a lemon2 when it begins to boil up1 put in as many oysters as can be used in this preparation2 let them heat through and just boil up once1 taking care to shake the pan and keep its contents stirring all the time it is over the fire4 ,when the oysters are done1--a pint to one steak is about the right quantity1--pour all over the steak1 and serve4 ,a ,french ,broil4--,select a spider or saucepan with a smooth1 clean bottom1 set it over the range or stove till really hot1 then lay on a good tenderloin or sirloin steak2 keep the spider very hot1 and turn the steak as often as every two minutes1--no longer2 when half done1 sprinkle over salt and pepper to suit the taste of those who are to eat it2 continue to turn the steak often till sufficiently done2 just as you are ready to take up and dish the steak1 dust a little flour over it1 spread on a table-spoonful of butter1 or1 if a large steak1 a little more2 turn it over1 dust on more flour1 and spread on the butter as on the first side2 turn again1 set the saucepan back from the hot fire1 take the steak on to the platter1 and set in a heater or oven to keep hot1 but not to cook any more2 shake more flour into the butter in the saucepan1 set again over the fire1 and as soon as the butter bubbles up through the flour1 rub it smooth with a spoon and pour in a few spoonfuls of boiling water2 stir constantly1 and as soon as it thickens1 pour over the steak1 and serve hot4 ,beefsteak ,rolls4--,cut small1 thin steaks from the round2 fry them slightly2 make a stuffing as for roast veal or turkey2 spread it over the steaks1 roll them up tightly1 and sew or tie up neatly4 ,stew them in rich beef stock or brown gravy twenty minutes1 and serve hot1 with the gravy poured over4 ,a half-teacup of rich cream added a few minutes before serving is a great improvement4 ,beef ,croquettes4--,chop cold roast beef or veal with one onion very fine2 add a little sweet-marjoram1 half a teaspoonful of powdered cloves1 and as much salt and pepper as will be palatable4 ,moisten with a rich beef gravy1 from which all the fat has cooled and been removed4 ,roll into balls1 dip in beaten eggs1 roll in flour1 or bread or cracker crumbs1 and fry in good1 sweet lard4 ,mock ,duck4--,prepare a good dressing1 such as you like for turkey or duck2 take a round steak1 pound it1 but not very hard1 spread the dressing over it1 sprinkle in a little salt1 pepper1 and a few bits of butter1 lap over the ends1 roll the steak up tight and tie it closely2 spread two great spoonfuls of butter over the steak after rolling it up1 then wash with a well-beaten egg1 put water in the bake-pan1 lay in the steak so as not to touch the water1 and bake as you would a duck1 basting often4 ,a half-hour in a brisk oven will cook it4 ,make a brown gravy1 and send to table hot4 ,a ,nice ,breakfast ,dish4--,grate some cold tongue or beef1 put it into a stewpan with a little pepper and salt1 and four table-spoonfuls of cream or milk2 when quite hot1 put in four well-beaten eggs2 stir all the time till the mixture is quite thick2 have ready some nicely toasted bread1 well buttered1 and spread the tongue or beef over it2 send to table hot4 ,mock ,venison4--,cut a nice piece of corned beef in thin slices and soak three or four hours in tepid water1 changing the water often4 ,be sure and have plenty of water to soak it in4 ,when sufficiently freshened1 drain1 wipe dry1 put on a hot gridiron1 and broil quickly1 turning often1 only enough to be fully hot through4 ,make a gravy of drawn butter1 add a little pepper1 taste before adding salt2 chop fine the yelk of an egg boiled hard1 and1 if agreeable1 a little boiled onion1 and pour over it2 or simply butter1 pepper1 and a little salt1 as for beefsteak4 ,this is an excellent dish when so situated as to have little opportunity for fresh meat1 but a fresh beefsteak thus seasoned is better4 ,to prepare ,cold ,roast ,beef or ,mutton4--,cut off the meat as thin as possible2 dip each slice in flour2 cover the bottom of a deep dish with a layer of meat thus prepared2 dust over it a little pepper1 salt1 sage1 and sweet-marjoram1--very little of each2 add another layer of the meat dipped in flour and seasoned in the same way4 ,continue this till the dish is half full1 then pour over it what gravy was left1 being careful to remove every particle of fat4 ,if not gravy enough1 substitute water4 ,turn in half a teacup of catsup1 or half a pint of tomatoes1 adding a little clove or allspice4 ,add water enough to fill it nearly full1 fit a plate tightly over it to keep in the flavor1 and bake two hours4 ,boil some potatoes and mash them1 adding a little salt1 butter1 and milk4 ,make it into a high wall around the edge of a well-heated platter2 beat up an egg and brush over the potatoes1 and when the meat is done1 turn it into the platter2 slip it again into the oven1 to remain long enough to brown the potatoes a fine golden brown4 ,the poorest and toughest parts of uncooked beef may be made deliciously tender if prepared in this manner1 but it must be in the oven one hour longer4 ,economical ,breakfast ,dish4--,if you have a few bits of meat or two or three cold potatoes left over1 put some 8drippings0 into a skillet2 slice the potatoes thin1 cut the meat up fine1 and add salt and pepper to taste2 then beat two or three eggs1 according to the size of the dish to be prepared2 stir them into a cup of cream or milk1 and pour over the meat and potatoes4 ,if eggs are not plenty1 use fewer eggs and more milk or cream4 ,if milk1 add a half table-spoonful of butter4 ,keep it over the fire1 stirring constantly1 till the eggs are cooked4 ,it takes but a few moments to prepare this2 but do not leave it an instant till done1 or the eggs will burn and ruin the whole4 ,a 8,two ,story40--,a genuine farmer's dish1 but fit to set before a king1--so we are assured by one who knows4 ,peel and slice thin potatoes and onions 7five potatoes to one small onion72 cut half a pound of sweet salt pork in thin slices to a pound of beef1 mutton1 or veal2 cut the meat in small pieces2 take some nice bread dough and shorten a little1 and line the bottom of the stewpan with slices of pork2 then a layer of meat1 potatoes1 and onions2 dust over a little pepper1 and cover with a layer of crust2 then more pork1 meat1 and vegetables2 then more crust4 ,repeat this till the stew-pot is full1--the size of the pot will depend on the number of the family2 pour in sufficient water to cover2 finish with crust4 ,let it simmer till meat1 vegetables1 etc41 are done1 but do not let it boil hard4 ,serve hot4 ,,mutton ,,and ,,lamb4 ,shoulder of ,mutton ,boiled4--,all mutton should hang in a cool place till quite tender before being used1 but be careful that it does not hang long enough to acquire the least rust or taint4 ,when the shoulder has hung till tender1 bone it2 rub a little salt over it1 and let it lie in a deep dish for two days1 turning it over each day and rubbing in a little more salt1--half a table-spoonful each time4 ,meat to boil requires more salt than for roasting4 ,on the third day1 sprinkle over the inside one teaspoonful of pepper and half a teaspoonful of powdered mace4 ,spread twenty oysters over the inside2 roll the meat up tightly and tie securely2 put it into the stewpan or boiler with just enough boiling water to cover it2 throw in six peppercorns1 or seeds of the red pepper1 and one onion chopped2 shut the cover over very closely1 and stew2 twenty minutes' cooking for each pound of meat is the proper time4 ,stew twenty-four oysters in a pint of good stock or gravy2 add a table-spoonful of butter and enough flour to thicken it4 ,when the meat is done1 lay it in a good-sized platter and pour the gravy over it4 ,shoulder of ,mutton ,spiced4--,bone carefully a shoulder of mutton1 after it has hung till tender4 ,for every pound of meat mix two ounces of brown sugar1 one salt-spoonful of cloves1 one teaspoonful each of mace and pepper1 and half a salt-spoonful of ginger2 rub these spices thoroughly into the meat2 lay it into a deep dish1 and the next day rub in two teaspoonfuls of salt for every pound of meat1 and add one pint and a half of good beef gravy for the whole joint4 ,turn the meat over2 rub it well with this pickle every day for a week or ten days1 letting it remain in the pickle all the time after each rubbing4 ,at the end of the week or ten days1 roll it up tightly1 bind with a string1 and stew gently in beef broth four hours4 ,serve hot in its own gravy1 and eat with any piquant sauce or catsup4 ,mutton ,stew4--,take such scraps of mutton or lamb as are not fit for chops or cutlets2 just cover with water2 add a little onion and parsley1 if not disagreeable1 and season well with black and red pepper2 boil two eggs hard1 or1 if making a good-sized stew1 use more 7two are plenty for five persons72 mash or grate the yelks fine1 and stir them into a table-spoonful of butter and the same amount of browned flour4 ,stir this into the stew just before dishing1 to season and thicken the gravy4 ,let it boil up once after adding this1 and serve as soon as it thickens4 ,roasting a ,leg of ,lamb4--,slice salt pork very thin1 cutting two slices down to the rind1 leaving the rind on to make the piece as large as possible2 make as many of these thin slices as will cover the whole leg2 then wrap the whole in grape-leaves2 pass a string round to keep them on1 and roast4 ,it is said the lamb will be exceedingly juicy and of delicious flavor4 ,never baste meat with butter1 but with rich soup stock4 ,to use ,cold ,lamb4--,when lamb or mutton is left in good shape1--and it is the fault of the carver if it is not always left neatly1--cut off some chops2 trim off the greater portion of fat1 and saw or cut off the end of the bone4 ,heat a platter1 and pour into the centre some nicely cooked fresh green peas1 or in winter canned peas4 ,heap them in the centre in the shape of a pyramid2 brown the chops quickly over a bright fire1 season in a hot plate with pepper1 salt1 and butter1 and then arrange them around the peas1 the small end laid upon the pyramid of peas4 ,garnish the edge of the dish with slices of hard-boiled eggs1 each circled in a fringe of curled parsley4 ,serve hot4 ,mint ,sauce4--,three table-spoonfuls of fresh mint finely chopped1 five table-spoonfuls of vinegar and two of sugar1 dissolved in the vinegar4 ,to be used with roast lamb or chops4 ,if so much vinegar is disagreeable1 use one third water and a little more sugar4 ,,venison4 ,jerked ,venison4--,take the haunches when the deer is first killed2 rub in as much salt as you can2 press and squeeze the meat hard with your hands to get out all the blood2 then hang it up in some covered alley or shed1 where the sun will not directly strike it1 but where the dry breezes will sweep over it4 ,if not quite salt enough the next day1 rub more salt on2 squeeze and press out all the blood which may still remain1 and hang up again4 ,two or three days will dry it4 ,when needed1 cut off nice slices1 rather thin2 lay them in a dish of cold water a short time to soften a little1 then broil1 serving with pepper and salt4 ,or1 fry a piece of bacon crisp2 then lay the pieces of venison into the hot fat1 and warm through quickly2 shake a little flour over the meat1 and when done salt and pepper2 place the meat on a hot platter2 sift a little more flour into the pan2 let it boil up2 add a few spoonfuls of boiling water2 boil up again1 and pour the brown gravy over the venison4 ,it is very sweet and palatable4 ,in ,florida1 beef is also cured1 or dried1 so as to keep for several days4 ,cellars or ice houses not being common1 it is necessary to resort to some means of keeping it4 ,take a fine round of beef1 and cut in slices as large as your hand and about half an inch thick4 ,string them on a strong cord1 and hang up high in some place where the sun will not shine directly on it1 but where a good breeze of hot air will pass over it4 ,build a fire of dry leaves or bits of paper1 and place at one end of the place where the meat is hung1 so that the wind will take the smoke under and over it2 this will keep the flies away till the outside of the meat is too dry for them to injure it4 ,a day or two in the dry breezes here will cure it1 so that it may be put in paper bags and kept in a dark1 dry place several days1 to broil as it is needed4 ,it is wonderfully sweet1 probably because in drying all the juices of the meat are secured4 ,our ,northern air is not so drying1 but we see no reason why1 in summer1 those who have not smoke or ice houses could not hang meat under the trees1 away from the sun1 keeping up a smoke sufficient to drive away flies but not strong enough to heat the meat4 ,it is an experiment well worth trying4 ,venison ,steaks4--,heat the gridiron1 grease it well4 ,lay on the steak2 broil quickly1 without scorching1 turning it two or three times2 season with salt and pepper4 ,have the butter melted in a well-heated platter1 into which the steak must be laid hot from the gridiron1 turning it over two or three times in the butter1 and send to table hot4 ,it is well to set the platter into another in which you have some boiling water4 ,venison should not be overdone1 and must be eaten hot4 ,,cooking ,,in ,a 8,,rumford ,,boiler40 ,in one of our 8talks0 in ,part ,first we said something of the ,rumford ,boiler4 ,we subjoin here a few hints as to the use of it4 ,other similar 8boilers0 or 8steamers0 or 8cookers0 can also be advantageously used4 ,the 8,rumford0 happens to be the one we have used and thoroughly like4 ,to ,roast ,beef or ,mutton4--,have boiling water two or three inches deep in the lower part of the boiler1 deep enough to just touch the bottom of the pan to be set over it4 ,place the meat in the inner pan without water1 first seasoning it with salt and pepper1 if agreeable4 ,put on the cover1 fitting it in tightly4 ,when the water begins to boil1 set the boiler back on the stove or range1 where it will keep just at the boiling point1 and let it remain cooking the usual time1--fifteen minutes for each pound is generally thought long enough4 ,when done take it out1 dredge with flour and put into a quick oven to brown1 but not scorch4 ,it is usually estimated that one pint of gravy is lost when meat is boiled the usual way4 ,here you have it all saved in the dish1 the pure juice of the meat making excellent gravy4 ,to ,boil a ,leg of ,lamb or ,mutton4--,keep in the boiler the ordinary length of time1 with no water in the receiver or pan 7which in all cases should be tightly closed71 and send to the table without browning4 ,corned ,beef4--,if very salt1 the beef should be soaked in cold water three or four hours2 then put it in the inner vessel with cold water enough to cover it4 ,keep the water in the bottom receiver boiling slowly till the beef is done4 ,salt meat needs to be cooked longer than fresh2 fifteen minutes to a pound for fresh1 and twenty minutes for salt1 is the rule usually given1 but we have not found the latter long enough4 ,a piece weighing nine pounds should cook four hours1 if without much bone1 and three with bone4 ,we think that better--more sure--than twenty minutes to a pound4 ,the water in which salt meat is thus cooked makes excellent stock for soup4 ,if too salt 7it should not be if the beef was properly freshened71 add water sufficient to make it right4 ,to ,cook a ,ham4--,freshen the ham by soaking in cold water three or four hours1 then scrape clean and wipe dry4 ,stick a few cloves into it1 rub on a half cup of sugar1 and put in the inner vessel without any water2 cover closely1 and set over the boiling water in the bottom of the boiler2 bring to a boil1 and then set back a little that it may cook slowly till tender1 about four hours4 ,this will be found very excellent in flavor1 far surpassing ham boiled in the common way4 ,if liked1 when done1 the ham may be set in a quick oven and delicately browned1 like roast beef or mutton4 ,fish4--,season a fresh fish with salt1 pepper1 and a table-spoonful of butter1 and put in the receiver1 or inner pan1 without any water2 cover closely1 and cook for half an hour4 ,thicken the juices of the fish which will be found in the pan with a little flour1 wet in cold water1 and let it simmer a few minutes in the pan1 closely covered4 ,this makes an excellent sauce for the fish4 ,steaks of cod1 salmon1 halibut1 or any other fish1 usually fried1 are excellent cooked in this 8,rumford ,boiler10 and need no butter or sauce besides the juice which will be left in the vessel1 and pepper and salt4 ,we have tried all these receipts since we possessed this excellent boiler1 and can testify to the superiority of each dish over that cooked in the usual way4 ,we have cooked all our vegetables--corn1 peas1 beets1 potatoes--in the pans that are made to fit over the first vessel with tight covers1 and are greatly pleased with the improvement4 ,it must be remembered that each vessel should be closely covered1 and over all the cover for the whole boiler4 ,bread of all kinds and loaf cake are delicious cooked in a 8,rumford10 and when done put into the oven to brown4 ,,veal4 ,meats for ,june4--,it is more difficult to obtain good meats in ,june than any part of the year4 ,lamb is still quite expensive1 and 8broilers0 or spring chickens are dear and very little of them4 ,what you can manage to pick off is dry1 stringy1 and1 we cannot but think1 indigestible4 ,veal is the only meat within the reach of all classes2 but be very sure that you obtain that which has been healthily fed1 and butchered as humanely as is possible4 ,it is well that we do not see or know all the barbarity of the butchers' shops1 or we should perforce become vegetarians4 ,there are many ways of using the less desirable portions of veal1 that when properly carried out make some very inviting breakfast or tea dishes4 ,calf's ,head and ,harslet4--,the head to be split open1 the grease screened off1 and eyes taken out1 before bringing from the butcher's4 ,wash very carefully1 and scrape thoroughly4 ,take out the brains and put into a bowl of cold water2 also lay the head1 when cleaned1 into a large pan of water4 ,then see that the harslet is well cleaned2 leave the windpipe on the lights1 and let all soak in cold water1 and plenty of it1 for half an hour4 ,have a large pot of boiling water ready4 ,two hours before dinner put in the heart and lights1 leaving the windpipe a little way out of the pot to carry off the scum that will rise while boiling4 ,put in salt1 black and red pepper1--very little of the latter1--and a little thyme and parsley4 ,one hour after put in the liver2 skim often4 ,when the brains have soaked till free from blood1 pick out all the veins or fibers1 roll half a cracker and put it with the brains and a little parsley into a clean bit of muslin1 tie it up1 and put into the kettle with the head1 etc4 ,let it boil from ten to fifteen minutes2 then take it up1 add butter1 pepper1 and salt1 and serve in a small dish by itself4 ,the bones must all be removed from the head2 when well done1 they will slip out easily4 ,lay the meat in the center of the platter2 skin the tongue1 and place it with the meat2 remove the windpipe1 and lay lights1 heart1 and liver around4 ,make a gravy of drawn butter1 with parsley1 chopped fine1 and two eggs beaten1 and added just as the gravy comes to a boil4 ,send all to table hot4 ,head and ,harslet ,hash4--,take what may be left from dinner of the calf's head and harslet1 chop very fine1 use a few spoonfuls of the drawn butter1 moisten with the water in which the meat was boiled1 put over the fire till hot1 then serve on nice slices of toasted bread1 and you have a breakfast dish even better than the dinner4 ,the water in which calf's head1 etc41 is boiled1 should be carefully kept1 and when cold it will be a stiff jelly4 ,take off the grease that will harden on top1 and the jelly may be made into a fine mock-turtle soup4 ,it is still better if1 when boiling the head and harslet1 you add two calf's feet4 ,veal ,pie4--,take the neck of veal1 joint it as small as you can1 and stew1 adding just enough boiling water to prevent it from burning4 ,season with pepper1 salt1 and1 if liked1 a very little onion cut up fine1 and a little parsley or summer savory4 ,make a crust of two potatoes1 boiled and mashed smooth and free from lumps1 two table-spoonfuls suet chopped very fine1 a little salt2 stir it together with ice-cold water4 ,flour the board1 roll out1 and scatter over it thin shavings of hard butter right from the ice2 shake over some flour2 lap it together and roll out again4 ,then put on more butter1 using1 in all1 four table-spoonfuls1 not heaped4 ,this done1 sprinkle again with flour1 roll it up and put on the ice till the veal is done1 which should not cook over three quarters of an hour4 ,when tender1 pick the meat from most of the bones1 leaving a few small ones to give shape to the pie2 roll the meat in well-beaten eggs2 three will suffice to wet it2 then roll it in flour2 cover the pie-dish with part of the paste1 rolled about a quarter of an inch thick4 ,cut a strip of crust to place around the edge of the dish1 and lay the meat in neatly1 cutting in a few bits of butter1 two table-spoonfuls will do1 and pour over the meat the water in which it was cooked1 which should have boiled down so as to leave only enough to make the pie juicy4 ,now roll out the rest of the paste for the upper crust1 about three quarters of an inch thick1 cover the pie1 cut a slit in the top1 and bake4 ,be careful not to scorch the crust4 ,sweetbread ,croquettes4--,trim the sweetbreads neatly2 remove all the gristle2 parboil and mince very fine2 add grated bread seasoned with salt and pepper1 and a very little mace1 if agreeable2 moisten with cream2 stir all well together1 and shape them by pressing firmly into a pear-shaped wineglass or small mold1 or mold into little cones by rolling in your hands4 ,have ready a beaten egg and fine rolled and sifted bread or cracker crumbs4 ,dip each croquette into the egg and roll in the crumbs2 stick a fruit-stem into the cone1 to look like an apple or pear1 and fry in butter4 ,this is good for cold chicken1 beef1 or raw oysters4 ,veal ,patty4--,four pounds veal-steak1 chopped while raw very fine2 mix with it eight butter-crackers rolled1 a piece of butter of the size of an egg1 and two well-beaten eggs4 ,mix all thoroughly together1 and season with pepper and salt4 ,a little sage1 thyme1 or savory is thought an improvement by some4 ,mold into a loaf2 put small bits of butter on top1 and cover with grated bread crumbs4 ,judge of the quantity of butter necessary by your own taste4 ,if not liked very rich1 two table-spoonfuls of butter cut up and sprinkled over will be plenty4 ,bake two hours4 ,when cold1 cut off slices as from a loaf of bread1 for tea or side-dishes4 ,minced ,veal4--,mince the veal very fine with a little ham1 a table-spoonful of flour1 three well-beaten eggs1 one small onion scalded for five or ten minutes to remove the coarser flavor and then chopped fine2 sweet herbs1 pepper1 and salt to suit the taste4 ,butter a deep pie-plate1 set a small cup in the center1 and fill the plate all around the cup with the mince-meat4 ,bake of a delicate brown2 then remove the cup and fill its place with some nice sauce1--apple1 cranberry1 or jelly1 or1 if you please1 some scalloped oysters4 ,beef1 lamb1 or chicken prepared in the same way is very good4 ,veal ,hash4--,boil a shin of veal which has about three pounds of meat on it in as small a quantity of water as you can1 so that when done there shall be one quart of water left4 ,boil the day before needed1 that it may be perfectly cold4 ,when the meat is well done1 lay it anywhere where it will be away from the air1 but do not wrap it in a cloth4 ,save all the liquor in a separate dish4 ,the next morning cut up all the meat2 chop not quite so fine as for the 8mince40 ,half an hour before you send it to the table1 put it over the fire in a covered stewpan with the liquor2 have ready half a pint of hot-drawn butter and eight hard-boiled eggs2 remove the shells1 mince all but two1 and add to the meat4 ,as soon as it boils up1 remove from the fire2 season with salt1 cayenne pepper1 and a little black pepper4 ,cut the two eggs in slices1 and when the meat is placed in a dish1 lay them over the top neatly4 ,send to table hot4 ,veal ,loaf4--,three pounds of veal cutlet1 a quarter of a pound salt pork chopped very fine4 ,three ,boston crackers rolled fine1 three well-beaten eggs1 one wineglass claret or currant wine1 half a cup of tomato catsup1 five ripe tomatoes1 if in season1 or a teacup of canned tomatoes2 one onion chopped fine1 if not disagreeable2 juice and chopped peel of one orange or lemon1 whichever is the most palatable2 one small teaspoonful each of pepper1 cloves1 sweet-marjoram1 sage1 and salt4 ,mix these very thoroughly with the meat1 and mold into a loaf4 ,place in a dripping-pan1 cover the top with cracker crumbs1 and bake three hours4 ,while baking1 keep some butter and hot water on the side of range1 and baste the loaf with it often and thoroughly4 ,let it stand in a cool place till the second day before cutting4 ,excellent as a relish for breakfast or tea4 ,croquettes4--,these are a sort of mince-meat dumpling4 ,take some cold veal1 chicken1 lobster1 or tender cold beef1 chopped fine4 ,put a half table-spoonful of butter in a saucepan on the fire4 ,when melted1 put in a piece of onion chopped fine2 fry a little2 add half a table-spoonful of flour4 ,when it browns1 put in the minced meat2 stir it steadily till heated through1 adding salt and pepper4 ,then add a gill and a half of broth1 and set the pan a little off the fire to simmer4 ,chop three stalks of parsley fine1 and mix it in on the fire1 stirring all the time4 ,then break in two eggs1 stirring faster2 in two or three minutes take it from the fire and set it to cool4 ,thus far has occupied about ten minutes4 ,when the meat is cold1 sift some flour on the board2 take a lump of the mince the size of an egg or larger1 roll it in the fine flour1 dip it in a cup of beaten egg1 drain and roll it in bread crumbs2 have a quantity of boiling suet or drippings in a frying-pan1 and fry the croquettes in them for a couple of minutes1 till brown4 ,put in a colander and let the fat drain off4 ,,poultry ,,and ,,game4 ,steamed ,turkey4--,all poultry1 after dressing1 should remain in cold water from twenty minutes to half an hour to extract the blood and leave them white2 then hang in a cool place for twenty-four hours1 in winter even longer4 ,they will be much sweeter and finer flavored for it4 ,when ready to cook a turkey1 see that every pinfeather is taken out1 rinse in cold water1 and wipe dry with a cloth used for nothing but such purposes2 rub inside with pepper and salt1 and fill with oysters carefully washed in their own liquor to remove bits of shells2 sew up the turkey1 place in a large dish1 and set it into a steamer over boiling water1 or in a 8,rumford ,boiler02 lay a clean cloth over the steamer and shut the cover on tight1 and steam till tender1--two and a half hours1 or1 if large1 three hours2 run a fork into the breast to see if done4 ,if it seems tender1 and no reddish juice flows out1 it is ready to take up2 strain the gravy and put into the oyster sauce1 which should be ready while the turkey is cooking1 made like stewed oysters and thickened with farina or butter and flour2 let it just boil up1 and add1 if you like it white1 a little boiled cream2 pour this over the steamed turkey1 and serve hot4 ,or1 if preferred1 the turkey may be stuffed as for a common baked turkey and steamed2 or it may be stuffed with good plump chestnuts after the skins are removed1 and the gravy made with the giblets chopped fine1 adding a little flour as you chop1 and the gravy from the dish stirred to it1 and set over the fire to boil up4 ,while the gravy is being made1 rub a little butter over and sprinkle the turkey with flour very slightly1 and set in a hot oven to brown delicately4 ,many prefer this to sending to the table right from the steamer with white gravy poured on4 ,broiled ,chickens4--,first boil the giblets1 neck1 and tips of the wings in just enough water to cover them2 season with a little pepper and salt4 ,when tender1 pick off what little meat there is on the neck and wing-tips1 and chop with the giblets1 very fine1 shaking over them1 while chopping1 enough flour to make the whole like a paste2 then return it to the water it was boiled in1 stirring all together1 and leave it on the range to keep hot4 ,this done1 put the chicken on a well-heated gridiron over a clear fire1 covering it closely with a cover made to fit the gridiron4 ,cook carefully1 turning it often1 and do not let it scorch4 ,when done1 it should be of a good1 rich1 clear brown1 as uniform in color as possible4 ,when partly cooked1 sprinkle salt and pepper over it on both sides4 ,put three great spoonfuls of butter on the platter you have ready to take the chickens up in2 set it into the oven1 leaving the door open lest you break the platter by too strong heat4 ,when the chicken is well cooked1 remove from the gridiron to this platter1 turning it over several times in the melted butter2 then pour over all the water in which the giblets have been put1 which should have become a nice thick gravy2 let the platter stand a few moments in the oven until all is thoroughly blended and heated1 then send to the table hot4 ,if not in a hurry1 it is well to melt butter in a deep kitchen-dish and put the chicken and gravy into the oven in that1 and1 when thoroughly heated through1 remove to a hot china platter for the table4 ,there is a risk of cracking the enamel on nice china or breaking the platter entirely1 if set in the oven where a servant may forget and close the door4 ,to ,bake a ,chicken4--,choose full-grown1 plump1 well-fattened chickens2 remove all the pinfeathers carefully and singe all the hairs off by holding a lighted paper under the chicken before opening2 then open with care2 see that the gall is not broken in taking out the entrails and giblets1 and that none of the crop or windpipe is left in2 then wash in plenty of cold water2 put inside the gizzard1 liver1 and heart1 when well cleaned and washed1 and hang up to drain all night4 ,if very warm weather1 put in a piece of charcoal to keep it sweet4 ,when ready the next morning to prepare for baking1 cut off the neck and legs1 and lay aside with the giblets for gravy2 prepare a dressing1 or stuffing1 of dried bread rolled fine1 with a little salt1 pepper1 sage1 and summer savory1--the quantity of seasoning must be determined by the taste of the family2 rub salt and pepper inside1 fill with the dressing1 putting enough into the neck or crop to give it a plump look2 sew up and skewer4 ,there should be a grate fitted to every meat-pan on which to lay meat or fowls1 to keep them from becoming clammy by resting in the water2 rub your fowls with a little butter and salt1 place on this grate1 pour boiling water into the pan1 and put into the oven2 let it cook about fifteen minutes1 then baste with a little butter and salted water1 kept in a bowl close by2 dredge over some flour1 and baste again2 repeat the basting three or four times while the chickens are baking2 turn them over every time2 cook till a fork will enter the flesh easily1 but taking care not to dry up the meat2 then remove the skewers and thread with which they were sewed1 put them on the platter and place in the heater1 or where they will keep hot till the gravy is ready4 ,gravy for ,roast or ,baked ,poultry4--,put the giblets and neck into a small saucepan1 sprinkle over a little salt and pepper1 then cover them with boiling water and set on the back part of stove or range to cook slowly1 as soon as you have put the poultry into the oven2 dip the feet and legs into boiling water long enough to scald off all the leathery skin1 and put them into the saucepan to boil with the giblets and neck4 ,the feet and lower part of the leg1 usually thrown away1 contain a good deal of jelly1 which gives a very desirable richness and body to the gravy1 and when boiled tender many think them a great delicacy to be served whole4 ,when the giblets are boiled tender1 chop very fine1 and while chopping dredge over flour till you have made them like a paste1 then put back into the water they were boiled in to simmer till the chickens are done1 stirring occasionally that the chopped giblets may not stick to the saucepan4 ,after the fowls are taken up1 set the meat-pan on the stove and shake some flour into the liquor at the bottom of the pan4 ,by the time the poultry is cooked this should have been done to a brown gravy4 ,after you have put in the flour1 do not stir it until the liquor has boiled up over it1 then rub it quite smooth1 and little by little pour in the water in which the chopped giblets are2 stir constantly until it thickens1 and if properly managed you will have a smooth brown gravy of fine flavor4 ,chicken ,pot-,pie4--,cut up a chicken1 or two if a large pie be required2 lay the pieces neatly into the pot1 and sprinkle over salt and pepper to your taste2 rub one table-spoonful and a half of flour and two table-spoonfuls of butter 7even full7 together1 and spread this paste over the chicken2 then cover the whole with good new milk1 or1 better still1 with cream1 if you have it4 ,set the pot1 covered closely with a tight-fitting cover1 where it will not cook or boil rapidly1 but stew or simmer1 for three quarters of an hour4 ,while this is stewing1 make a crust of prepared flour1 or1 if you have none1 with soda and cream of tartar1 just as you would for light1 tender biscuit2 roll this out quite thick1 and cover over the meat4 ,if there be not enough gravy1 add a little more milk boiling hot1 or boiling water if milk be not plenty4 ,cut a slit in the top of the crust to let the steam escape4 ,boil half an hour after the crust is put on1 bringing the pot over a hotter fire1 that it may boil1 not simmer4 ,in taking it out1 pass a knife around the sides of the pot to loosen the crust2 then slip a long-handled skimmer1 as nearly flat as you have1 or a batter-cake turner1 carefully under1 and try to lift it out so as to break the crust as little as possible2 but it will1 if properly made and cooked1 be so light that it will probably break a little4 ,when lifted out1 lay it on a dish and take out the chicken and gravy2 then lay the crust together over it1 and serve hot4 ,lean fresh pork or veal is very nice cooked in the same way4 ,fried ,chickens4--,cut up the chickens neatly2 lay them in a large panful of cold water half an hour to extract the blood4 ,then drain and put into just enough boiling water to cover them2 season with pepper and salt2 parboil for twenty minutes4 ,fry crisp and brown some thin slices of salt pork4 ,when the chicken is sufficiently parboiled1 drain it from the water and lay each piece into the hot pork-fat4 ,dust over some flour1 and fry the chicken a clear brown1 turning each piece when sufficiently brown4 ,when done on both sides1 lay each piece on the platter neatly1 and set where it will keep hot but not dry4 ,when each piece is done and laid on the platter1 shake from the dredge-box into the hot fat enough flour to absorb the fat4 ,do not stir it till all the flour is saturated2 then with a spoon stir smooth and pour in1 little by little1 enough of the water in which the chicken was parboiled--which should be kept boiling--to make what gravy you need1 stirring it all the time4 ,when thickened and free from lumps1 pour on the chicken1 and serve hot4 ,to ,cook an ,old ,fowl4--,dress and stuff as for roasting2 then boil three hours in a covered pot1 with one quart of water1 to which add two table-spoonfuls of vinegar2 then take it from the water1 rub over with a little butter1 sprinkle over some flour1 and put the fowl into a bake-pan and bake in a hot oven one hour4 ,use the liquor in the pot for gravy and to baste with4 ,the vinegar makes it very tender1 but does not taste at all4 ,roast ,duck4--,select those that are fat and tender4 ,remove every pinfeather1 and singe off all the hairs2 stuff with bread chopped fine1 seasoned with a little sage1 summer savory1 salt1 and pepper2 or1 if agreeable1 add two onions chopped fine1 but unless sure that all who are to eat can use onions without injury1 it is better not to risk them4 ,remove the two oil-sacks from the back1 or the oil will impart a strong1 disagreeable flavor4 ,roast carefully till of a nice brown1 basting thoroughly4 ,one hour is quite long enough1 as1 if too much cooked1 a duck becomes very dry and tasteless4 ,remove all the fat from the gravy1 and put in the giblets1 which should have been cooked and chopped fine before the ducks were done4 ,when chopping them1 dust in flour1 so as to make a paste2 then stir it into the gravy2 stir till all lumps have been broken and smoothed2 let it cook a few minutes1 then pour in part of the water in which the giblets were boiled2 cook till it is thick and entirely free from lumps1 then serve4 ,we have been told that a very excellent ,french cook opens and draws his poultry1 but does not pluck them till they have hung a few days1--long enough for the substance in the end of the quill to absorb1--and thus they can be plucked clean leaving no pinfeathers4 ,he then picks and stuffs them1 and lets them hang a day or two longer1 until the whole fowl is flavored with the dressing4 ,we are assured poultry so prepared is very delicate and finely flavored4 ,we will not vouch for this2 but in part it sounds reasonable1 and is well worth trying1 only we think the feathers must impart a strong1 oily flavor if left in so long4 ,to ,roast a ,goose4--,select a goose with clean1 white skin1 plump breast1 and yellow feet4 ,if the feet are red1 the bird is old4 ,let it hang for a few days1 if the weather will permit1 as by so doing the flavor is greatly improved4 ,in dressing1 take great care in plucking1 singeing1 and drawing the goose1 for if the oil-sack is broken over it1 or the gall bladder broken inside1 it will be more noticeable and less easy to remove in a goose than any other poultry4 ,cut off the neck close to the back1 leaving the skin long enough to tie over4 ,this can be done by drawing back the skin1 while you sever the neck from the body4 ,cut off the feet at the first joint1 and separate the pinions at the first joint also2 beat the breastbone flat with potato-masher or rolling-pin4 ,put a skewer through the under part of each wing2 draw up the legs closely and run a skewer into the middle of each1 passing it quite through the body4 ,put another skewer into the small part of the leg1 bring it close down to the side-bone1 run it through1 and proceed the same way with the other side4 ,cut off the vent1 make a hole in the skin large enough to draw the rump through1 so as to keep in the seasoning4 ,make a dressing of mealy potatoes1 finely mashed1 two boiled onions chopped very fine1 one and a half teaspoonfuls of powdered sage1 one of salt1 and one of black pepper4 ,fill the body of the goose1 and secure it firmly by tying the skin over the neck1 and drawing the rump through the hole cut in the skin4 ,roast for two hours1 if large1 or bake the same length of time2 but roasting is much nicer4 ,baste often1 dredging a little flour over4 ,do not baste in the drippings from the goose2 they are too strong2 but prepare some basting by putting a little browned butter1 salt1 and pepper into part of a cup of boiling water4 ,when half done1 drain the fat from the roaster2 the last drippings will not be so strong1 and1 with the basting water1 will suffice for the gravy4 ,make a good gravy1 in which the giblets finely chopped1 and a little flour for thickening1 have been boiled4 ,put the gravy into a tureen1 and serve the goose with a dish of nice apple or gooseberry sauce4 ,wild ,goose4--,a wild goose should be cooked rare4 ,one hour's roasting is quite sufficient4 ,a cup of currant jelly and a glass of red wine should be added to the gravy1 which is made the same as for a common goose4 ,serve hot4 ,to ,roast a ,green ,goose4--,geese are called green till four months old4 ,dress and truss the same as a full-grown goose1 but do not stuff the bird4 ,put into the body pepper and salt1 and a little butter to moisten it4 ,roast for an hour2 serve with gravy made like the first1 and tomato or sorrel sauce4 ,to ,boil a ,goose4--,clean thoroughly1 and soak for twelve hours in warm milk and water4 ,then dry1 and stuff with sage and onions1 as for roasting4 ,put it into cold water over the fire1 and bring to a boil1 then let it simmer gently for an hour and a quarter4 ,serve with onion sauce poured over it1 and stewed cabbage around it4 ,a teaspoonful of made mustard1 a salt-spoonful of salt1 a few grains of cayenne1 mixed with a glass of port wine1 are sometimes poured into the goose1 through a slit made in the apron when about half done1 and by many persons considered a great delicacy4 ,onions may be omitted1 if injurious to any who are to partake of it4 ,they make many persons quite ill1 and it is a kindness to avoid using any seasoning that will disturb your guests4 ,whatever way a goose is to be cooked1 it is well to soak it over night in milk poured over it boiling hot4 ,in the morning wash off the milk and put the goose into a kettle of cold water1 set it over the fire1 and let it remain till almost boiling hot1 not quite4 ,this removes the strong taste of the oil1 and you can then take it out1 dry with a towel1 and when cool stuff and cook as you wish1--either boiled1 baked1 or roasted4 ,to ,stew a ,goose4--,truss the goose as for boiling2 cover with thin slices of bacon and tie it up4 ,cover the bottom of the saucepan also with bacon1 sprinkle in a very little of sweet herbs powdered1 a carrot cut in dice1 and two bay leaves1 if you can get them4 ,lay in the goose and giblets1 cover with bacon1 moisten with rich stock enough to cover the goose2 set over the fire and let it boil up2 then cover with buttered paper and a close-fitting cover2 set it on a hot hearth with fire over it4 ,let it cook an hour and a half4 ,serve with onion or apple sauce4 ,both geese and ducks if old1 and we think turkeys and chickens also1 are better for being parboiled before roasting4 ,put in just enough water to boil them2 keep the vessel close covered4 ,let a tough goose gently simmer two hours2 then dry1 wipe clean1 stuff1 and roast2 basting with a little bacon fat or butter4 ,to ,stew ,pigeons4--,pluck and clean the birds with great care4 ,when drawn1 leave them for about an hour to soak in cold water4 ,this extracts the blood1 leaving them white and sweet4 ,this done1 take them out1 and tying the legs together1 hang the birds up to drain4 ,when dry1 lay them in a deep dish and place on the ice or a cool place overnight4 ,the next morning prepare the stuffing of stale bread chopped very fine1 and to it1 for twelve pigeons1 put one and a half table-spoonfuls of butter1 two teaspoonfuls of salt1 one of black pepper2 a little sage1 thyme1 summer savory1 or sweet-marjoram 7only a very little1--the exact quantity cannot well be given more explicitly1--too much will spoil it2 better err by using too little1 and profit by the experience the next time74 ,rub a little salt and pepper outside and inside of each bird1 then fill with the stuffing and sew them up1 passing the thread through the legs and wings to make them lie close to the body2 then rub a little butter over the birds1 dredge with flour1 put them into a bake-pan and place in a quick oven to brown4 ,while this is being done1 chop a little fresh parsley1 making1 when fine1 half a table-spoonful1 and put it to two table-spoonfuls of butter and the same of flour2 beat all together till smooth4 ,brown the birds on both sides2 twenty minutes should do it1 if your oven is of the right heat4 ,lay a small saucer or plate on the bottom of a close-covered iron stew-kettle or into a soup-digester1 and put the birds when browned into the kettle1 packing them compactly as you can2 spread over them the smoothly beaten flour1 butter1 and parsley1 and pour in enough rich milk to cover the pigeons 7cream is better1 but that is a luxury belonging to the country chiefly74 ,set them on the stove or range where they will steadily simmer four hours4 ,they must not boil hard2 occasionally stir them from the bottom with a spoon1 to prevent them from sticking1 but do not break them4 ,when done1 take up and place them neatly on a large1 deep platter1 pour the gravy over the birds1 trim the edges of the platter with a neat fringe of green parsley1 and send to the table hot4 ,wild ,squabs4--,after dressing the birds1 let them soak in cold water a half-hour to extract the blood1 then drain off the water1 wipe dry on a clean meat-cloth1 and set on the ice till needed4 7,they are better to be dressed one day and cooked the next47 ,let the gridiron be bright and clean2 set it over the fire till hot1 then lay the birds on1 being careful that the fire is not so hot as to scorch4 ,turn them over every minute or two2 when half done sprinkle salt and pepper over them and finish4 ,have a thin slice of bread toasted and spread with butter to lay under each bird2 place the birds on the bread1 put butter on each and set in the oven a moment1 and send to the table hot4 ,it is well to have the bread toasted1 buttered1 and set in the oven to keep hot before the birds are put over the fire4 ,chicken ,pudding4--,joint a pair of small1 tender chickens2 season with salt and pepper2 just cover with water1 and stew with three thin slices of salt pork1 that has been well washed in hot water4 ,when tender1 take from the liquor and set to cool4 ,make a batter of one quart of flour1 one quart of milk1 six eggs1 and a teaspoonful of salt2 or1 if prepared flour1 no salt is needed4 ,when the meat is cold1 cover the bottom of a large bake-dish with batter1 then a layer of chicken1 then another of batter1 and so on till all is used1 finishing off with batter4 ,bake to a light brown4 ,beat an egg and stir into the liquor that was set aside1 and serve it hot with the pudding4 ,chicken ,jelly4--,cut up an old hen into quite small pieces2 skin it1 and pour over three pints of cold water2 boil until the bones slip from the meat easily4 ,then take out all the meat2 throw back the bones to boil in the liquor longer2 chop the meat with the rind of one lemon1 having squeezed the juice into the boiling liquor2 put the meat1 well seasoned1 into a jelly-mold1 and when the liquor is boiled down full one half strain it upon the meat in the mold2 next morning turn it out of the mold and cut in slices4 ,do not throw away the feet of poultry1 but pour boiling water over them to take off the skin1 and then put the feet into the liquor to boil4 ,there is a great deal of mucilage in their feet1 and it is excellent both for this jelly and for enriching the gravy for poultry4 ,chicken ,patties4--,chop very fine all the dry1 poorest bits left from baked chicken2 season carefully with pepper1 salt1 and a little celery1 cut in small bits2 make a light puff paste1 roll a quarter of an inch thick1 cut with a neatly shaped paste-cutter2 lay a narrow strip of the paste all round1 then put some of the mince on the paste2 cut another piece of the same size and lay over4 ,bake fifteen minutes4 ,this makes a neat dish and is good4 ,to make ,remnants of ,meat1 ,chicken1 etc41 palatable4--,when a boiled ham is nearly used up1 there is considerable lean meat about the small part of the ham which may waste because no way can be contrived to use it4 ,if you will grate all the hard dried bits1 or1 if too small to grate1 pound them in a marble mortar to a paste1 and pack it close in a stone pot1 you will find it excellent for seasoning hashes1 patties1 or to sprinkle over dropped eggs laid on buttered toast4 ,meat ,croquettes4--,mince cold chicken very fine2 moisten with rich gravy2 season with pepper and salt4 ,shape them by pressing tightly into a jelly-glass or long1 pear-shaped wineglass2 brush over with beaten egg after they are shaped1 roll in bread crumbs1 and fry in lard4 ,drain1 and send to table hot4 ,or1 beat together one pint of cream and one pint of minced chicken1 three even table-spoonfuls of butter1 with salt and pepper4 ,fry in lard4 ,,pork ,,and ,,ham4 ,to ,boil a ,ham4--,boil it three or four hours1 according to the size2 then take up1 skin the ham ready for the table1 stick over it a dozen cloves1 rub over half a small cupful of sugar1 sprinkle thoroughly with pounded rusk or cracker crumbs1 and set into a well-heated oven for half an hour4 ,broiled ,ham4--,cut thin slices from the middle of the ham1 as true and uniform as possible1 having the knife very sharp4 ,but if by carelessness some parts are thicker than others1 roll the thick part out1 stoutly1 with a rolling-pin4 ,soak an hour or two in warm water1 unless the ham is quite fresh4 ,have the gridiron perfectly free from roughness1 and well heated2 then broil over a brisk fire1 turning constantly that no part may be black4 ,if cut thin enough1 it will take but a few minutes to broil it4 ,when done1 butter and pepper to suit the taste4 ,for breakfast1 an omelet1 or eggs cooked in some acceptable way1 should always go with ham4 ,ham ,croquettes4--,bits of boiled ham1 too much broken to slice neatly for the table1 may be made into a very desirable breakfast dish4 ,to two cups finely chopped boiled ham1 put two table-spoonfuls of flour1 six eggs if plenty1--four will answer1--yelks and whites beaten separately4 ,stir all together1 and make into balls1 or shape in a wineglass4 ,when in shape1 roll them in bread crumbs1 cracker dust1 or flour2 dip them into a little beaten egg1 and fry in butter to a clear golden brown4 ,ham and ,toast4--,boil a pint of milk1 wet a table-spoonful of flour with cold milk1 and stir up smooth4 ,when the milk comes to a boil1 pour in the flour1 stir carefully till it thickens smoothly1 add a table-spoonful of butter and a little black pepper4 ,shave some good ham very thin1 pour over it boiling water1 and let it scald a minute1 pour it off1 add a little more1 let it boil up once1 then put it into the thickened milk1 leaving it there while you toast carefully a few evenly cut slices of bread4 ,lay them into a deep dish1 skim out the ham from the milk and lay neatly on the toast1 and then pour over all the thickened milk4 ,you can beat an egg and put to the milk if you like4 ,it makes it richer1 but is not necessary4 ,this is a very nice breakfast relish4 ,we think it preferable to dried beef4 ,ham ,toast4--,soften slightly in a stewpan a small piece of butter2 put in as much finely minced ham as will cover a large round of buttered toast1 and add gravy enough to make it moist4 ,when quite hot stir in quickly with a fork one egg4 ,place the mixture over the toast1 which cut in pieces of any shape you may fancy4 ,to use ,cold ,boiled ,ham4--,when a ham has been long boiled and is becoming dry1 cut some thin slices1 dip in egg and bread crumbs1 and fry quickly4 ,serve immediately4 ,another ,way4--,cut off all fat2 mince the ham very fine2 break into a spider a half-dozen fresh eggs2 add a table-spoonful of cream1 a little salt and pepper1 and set over the fire2 as soon as the eggs are set or nearly solid1 spread one half thickly with the minced ham1 and fold the other half over upon it2 slip it carefully from the spider to the platter4 ,garnish with curled parsley4 ,serve hot4 ,ham ,ball4--,chop fine such small pieces of boiled ham as are usually thought too poor or small for use2 add as many eggs as there will be people at the table2 sprinkle in a little flour2 beat together with chopped ham1 and make into balls4 ,fry in hot butter or well-clarified drippings to a golden brown4 ,how a ,pig was roasted on a ,sugar ,plantation4--,the pig1 having been carefully cleaned and dressed1 was wiped dry1 part of the liver and heart chopped fine1 mixed with bread crumbs1 savory herbs1 salt1 and pepper1 and sewed up4 ,while this was being prepared a fire was built outdoors1 and when burned down so as to secure a bright1 large bed of coals1 a long1 smooth stick was run through the pig lengthwise1 and smaller ones skewered the legs to the body4 ,a piece of nice fat pork was fastened on the stick where it entered the head4 ,thus firmly fixed1 one of the servants held the long stick with the pig on it over the fire1 slowly turning it round and round as it began to cook2 or1 if he was needed elsewhere1 one end of the stick was driven into the ground1 close to the coals1 but only for a few minutes1 when he returned to continue to turn it round over the huge bed of coals4 ,in much less time than we need to cook a pig in our convenient kitchens1 the dweller under the cocoa-nut trees was beautifully browned1 crisp1 and tender4 ,in cooking1 much of the fat from the pork filtered through1 and having given juice and relish to the meat1 had1 with a good deal of fat from the pig1 fallen into the ashes around the bed of coals1 leaving the meat rich and of peculiar sweetness and delicacy1 without being too greasy4 ,we had not the good fortune to partake of it1 but this1 with others cooked in a similar manner1 was pronounced the most delicious meat ever tasted1 and we found no difficulty in believing it4 ,some of our ,northern cooks1 with any amount of 8modern improvements10 might try this experiment with great success4 ,wild game1 birds1 rabbits1 ducks1 etc41 are often cooked in a similar manner4 ,all wild birds are apt to be very dry1 and if a thin piece of pork is tied about them1 while baking or roasting1 till it becomes brown and crisp1 then removed1 and the bird allowed to brown delicately1 it is a wonderful addition to the juiciness and flavor of the game4 ,good ,sausage ,meat4--,take two thirds ham and one third fat pork1 season well with nine teaspoonfuls of pepper1 the same of salt1 three of powdered sage1 and one of thyme or summer savory to every five pounds of meat 7not heaping teaspoonfuls1 remember72 warm the meat enough so that you can mix it well with the hands2 then pack in jars4 ,when needed1 make up in small cakes and fry in a little butter1 or simply alone4 ,but they must not be covered over1 or they will fall to pieces4 ,some like a little cinnamon added4 ,keep where it is cool1 but not damp4 ,a ,dutch ,dish4--,pare and slice as many potatoes as are needed for the size of your family2 put them into a deep dish2 pour in as much milk or cream as will fill the dish and not boil over4 ,stir in a little salt and pepper2 lay some slices of salt pork cut thin over the top2 and bake two hours4 ,be careful and not put in too much salt1 as the pork will season it almost enough4 ,,salads ,,and ,,omelets4 ,chicken ,salad4--,well-fattened chickens1 of medium size1 tender and delicate1 make better salad than large1 overgrown ones4 ,put them on to cook in the morning1 and save the water they are boiled in for soup4 ,when cold1 remove the skin and cut the flesh in pieces1 the size you prefer4 ,some like the meat very coarse1 others choose it quite fine4 ,this is entirely a matter of taste4 ,when cut up1 throw over the dish a towel slightly damped in cold water1 to keep the meat from drying4 ,take the best celery you can get1 and cut it of the size you wish4 ,the 8fancy cooks0 cut both celery and chicken in bits about one inch long and half an inch thick1 but we think the salad better cut finer4 ,when the celery is cut1 put it between clean cloths to dry perfectly1 and then prepare the dressing4 ,for dressing for two chickens1 take three fourths of a bottle of the purest salad-oil or thick sweet cream1 two scant table-spoonfuls of the best mustard1 the yelks of two raw eggs and of twelve hard-boiled ones4 ,put the eggs to be boiled in a saucepan of cold water over a quick fire2 bring to a boil1 and let them boil hard ten minutes1 then drop them into cold water4 ,when cool1 remove the shells4 ,break the raw eggs1 and drop the yelks into a dish large enough to make all the dressing in2 beat them1 stirring the same way1 for ten minutes2 then slowly add the mustard1 mix it with the eggs thoroughly1 then add a teaspoonful of the best vinegar1 and1 when this is well mixed1 add the oil1 a drop at a time1 stirring constantly and always the same way4 ,then rub the yelks of the hard-boiled eggs very smooth1 and stir in as lightly as possible a teacup of vinegar2 pour it slowly into the first mixture1 stirring with a silver fork4 ,now season the chicken and celery with salt and pepper1 and as soon as ready for use pour on the dressing4 ,if set where it is too cold in cold weather1 the dressing will curdle and be ruined4 ,italian ,chicken ,salad4--,make a dressing in the proportion of the yelks of three hard-boiled eggs1 rubbed fine1 one salt-spoonful of salt1 one of mustard1 and one of cayenne pepper1 one of white sugar1 four table-spoonfuls of salad-oil1 and two table-spoonfuls of vinegar4 ,simmer this dressing over the fire1 but don't let it boil4 ,stir constantly while over the fire4 ,then take a sufficient quantity of the white meat of cold chicken for this quantity of dressing1 or increase in this proportion to the desired quantity2 pull the white meat into small flakes1 pile it up in a dish1 and pour the dressing on it4 ,take two heads of fine1 fresh lettuce that have been washed and laid in water1 take out the best part1 cut it up1 and arrange in a heap around the chicken1 heaped in the middle of the dish1 and on the top of this ridge place the whites of eggs1 cut in rings and laid in form of a chain4 ,a portion of the lettuce to be helped with each plate of chicken4 ,lobster ,salad4--,boil the lobsters half an hour2 when cold1 take from the shell2 remove the vein in the back1 which is not good4 ,two heads of lettuce1 one cup of melted butter1 two table-spoonfuls of mustard mixed with a little vinegar1 is sufficient for six pounds of lobster2 after being taken from the shell1 salt and pepper to your taste1 remembering that more can be added if not enough2 but if too much1 it is not so easily rectified4 ,chop them together and put in the salad-dish4 ,beat six eggs with a teacup of vinegar1 put it over the stove to thicken1 stirring it all the time2 when cold1 spread over the lobster4 ,potato ,salad4--,cut ten or twelve cold boiled potatoes into slices from a quarter to half an inch thick2 put into a salad-bowl with four table-spoonfuls of tarragon or plain vinegar1 six table-spoonfuls of best salad-oil1 one teaspoonful of minced parsley1 and pepper and salt to taste2 stir well that all be thoroughly mixed4 ,it should be made two or three hours before needed on the table4 ,anchovies1 olives1 or any pickles may be added to this salad1 as also slices of cold beef1 chicken1 or turkey1 if desired4 ,plain ,omelet4--,put your omelet-pan on the stove with a spoonful of butter2 keep it so hot that the butter will almost brown in it1 but not quite2 break six fresh eggs into a clean bowl2 if fresh1 the whites will be clear and the yelks quite round2 add a teaspoonful of milk for every egg1 and whip the whole as thoroughly as for sponge-cake4 ,when light1 put the whipped eggs and milk into the omelet-pan and set it directly over the fire4 ,as it begins to cool1 take a thin-bladed knife and run it carefully under the bottom of the egg1 so as to let that which is not cooked run beneath4 ,if the fire is right1 the whole mass will instantly puff and swell and cook in a minute1 but great care is needed that it does not burn on the bottom1 as scorched egg is very disagreeable and would ruin the whole4 ,it is not necessary to wait till the whole mass is solid1 for its own heat will cook it after it has been taken up1 but begin to clear it at one side at once and carefully4 ,puff ,omelet4--,take the yelks of six eggs and the whites of three2 beat very light4 ,take a teacup of cream 7milk will answer7 and mix with it very smoothly one table-spoonful of flour2 salt and pepper to suit your taste2 pour this into the beaten eggs4 ,melt a great spoonful of butter in a pan1 and when hot pour in the mixture and set the pan into a hot oven4 ,when it thickens up1 pour over it the other three whites that were saved out1 which you must have all ready1 beaten very light4 ,return to the oven just long enough for a delicate brown1 then slip out on a dish so that the top part shall remain uppermost4 ,oyster ,omelet4--,beat four eggs very light2 cut out the hard part1 or eye1 from a dozen oysters2 wipe them dry and cut into small pieces2 stir them into the beaten egg1 and fry in hot butter4 ,when the under side is a light brown1 sprinkle a very little salt and pepper over the top1 and fold one half of the omelet over the other4 ,never turn an omelet2 it makes it heavy and ruins it4 ,omelet with ,jelly4--,beat separately the yelks and whites of four fresh eggs2 add to the yelks sufficient sugar to sweeten to your taste1 and an even dessert-spoonful of corn flour very smoothly beaten in a table-spoonful of cream4 ,beat this with the yelks till perfectly smooth1 and stir in the well-beaten whites very gently1 so as to break the froth as little as possible2 pour the whole into a frying-pan in which some butter has been melted1 but drain off the butter before adding the eggs1 etc4 ,put it over the fire1--two or three minutes will cook the under side2 hold the pan to the fire till the under side looks firm1 then spread raspberry or strawberry jam over one half2 turn the other over it1 and serve immediately4 ,baked ,omelet4--,boil half a pint of milk2 beat six eggs thoroughly1 yelks and whites separately2 put half a teaspoonful of salt and a piece of butter half as large as an egg to the boiling milk2 stir it into the beaten eggs2 pour all instantly into a deep dish and bake4 ,if the oven is hot1 five minutes will bake it2 not quite so hot an oven and a little longer time will be better1--say ten minutes4 ,it should be of a delicate brown on top1 and eaten right from the oven4 ,omelette ,soufflee4--,beat the whites of four eggs to a stiff froth2 then add the yelks well beaten1 with three table-spoonfuls of powdered sugar and the rind and juice of one lemon4 ,beat all well together1 and bake in a moderately hot oven five minutes2 serve immediately4 ,,eggs4 ,boiled ,eggs4--,be sure and select fresh eggs for boiling1 never more than a week old4 ,have the water just boiling2 if boiling fiercely when the eggs are put in1 it will crack the shell4 ,three minutes will boil an egg soft2 five minutes will be necessary if you like them hard1 and ten or twelve minutes if needed for salad2 in the latter case they should be thrown into cold water the instant they are taken from the boiling water1 else the white will be dark colored or clouded4 ,when perfectly new1 an egg requires about half a minute longer boiling than if four or five days old4 ,fried ,eggs4--,the fat left after frying ham1 or that which is left in the bake-pan after browning a ham1 is better for frying eggs than lard or butter4 ,see that it is boiling hot1 but not discolored1 and drop the eggs in one at a time4 ,let them cook half a minute1 then dip up some of the boiling fat from the pan1 and pour over them4 ,continue to do this till they are done1 and it will not be necessary to turn them over1 which endangers breaking the yelk4 ,two and a half minutes should cook them sufficiently4 ,when dropping them in1 hold the cup into which you break each one close to the pan1 and let the egg slip in as easily as possible1 so that it will not spread in a ragged surface over the pan4 ,poached ,eggs4--,while boiling a pint of milk1 beat six eggs to a froth4 ,just before the milk begins to boil1 add half a table-spoonful of butter and a teaspoonful of salt1 and stir into it2 then pour in the eggs1 stir without ceasing1 but gently1 till it thickens1--not more than two minutes4 ,take it from the stove or range1 and continue to stir half a minute or so1 and then pour it over two or three thin slices of toasted bread which has been spread with butter1 and all prepared in a deep dish before the eggs are put into the milk4 ,this is very nice for breakfast4 ,hard ,scrabbled4--,put two teaspoonfuls of butter into a frying-pan2 beat six eggs2 season with pepper and salt4 ,when the butter is very hot1 but not scorched1 put in the eggs2 stir until it thickens1 and serve hot4 ,fricasseed ,eggs1 or ,egg ,baskets4--,boil hard half a dozen eggs or more1 according to the size of your family4 ,when done1 throw into cold water immediately4 7,this should always be done with hard-boiled eggs1 else the yelk will turn black47 ,cut the eggs in half after taking from the cold water4 ,rub the yelks in a marble or wedgewood mortar1 or with a silver or wooden spoon1 with some melted butter1 pepper1 and salt1 to a smooth paste2 and1 if you know it will be agreeable to all1 add a very little made mustard4 ,pound the finely minced meat of a cold fowl1 or grind some cold tongue or ham1 and having made it smooth1 mix with the egg-paste1 moistening as you proceed with a little gravy1 or1 if you have none to spare1 with melted butter4 ,cut a thin slice from the bottom of the white of the egg1 so that it will stand1 and fill each of the hard whites with this paste4 ,place close together on a flat dish1 and pour over the gravy left from the roast fowl yesterday1 heated boiling hot1 into which a few spoonfuls of cream or rich milk have been stirred4 ,cover closely with a hot cover1 and let them stand a few minutes before sending to table4 ,if liked1 a little parsley1 chopped fine1 may be added1 to the taste4 ,excellent for breakfast when eggs are plenty4 ,egg ,toast4--,put some milk to boil in a farina-kettle2 when it comes to a full boil1 take from over the fire and break in your eggs2 let them stand in the hot milk from eight to ten minutes1 but not over the fire4 ,steam a light biscuit1 or1 if you prefer1 some ,graham bread till soft1 or dip it into boiling milk and lay the egg on it1 sprinkling over a little salt and pepper4 ,if desired1 after the biscuit is steamed or moistened in hot milk1 you can spread a little butter over it before the egg is put on it4 ,this is a pretty breakfast dish1 and much more healthy than when the eggs are boiled1 fried1 or made into an omelet1 as the albumen 7or white of the egg71 being only slightly cooked1 is much more digestible4 ,if careful not to scorch it1 it is better to boil in an iron kettle rather than the farina-kettle1 as iron will retain the heat longer than tin when taken from the fire4 ,cooked in boiling water rather than milk1 eggs are said to be even more digestible1 but they are not so palatable4 ,scrambled ,eggs4--,put into a spider enough butter just to oil the bottom2 set it on the stove4 ,break the eggs into a dish1 taking care not to break the yelks4 ,as soon as the spider is heated1 slip in the eggs1 adding a piece of butter as large as a walnut for twelve eggs2 season with very little salt and pepper4 ,when the eggs harden a little1 stir the eggs from the bottom of the spider until cooked to suit4 ,the yelks and whites should be separate1 though stirred together2 not mixed1 like beaten eggs4 ,scrambled ,eggs4--,melt a table-spoonful of butter in a saucepan2 beat the yelks of six eggs a few minutes2 then add to them six table-spoonfuls of milk and a teaspoonful of salt1 beat a little longer1 and pour them into the melted butter4 ,when they thicken slightly1 pour in the whites unbeaten1 and mix them with the yelks carefully with a fork1 and serve on pieces of toast in a hot dish1 or if preferred omit the bread4 ,the whites should not be beaten in hard1 only stirred with the fork enough to mix in slightly with the rest4 ,dropped ,eggs4--,have ready a saucepan of boiling water4 ,throw in a little salt4 ,break fresh eggs into a cup1 one by one1 and gently drop each into the water so as not to break the yelk or have the white spread much4 ,dip the boiling water over the yelk with a large spoon until the white sets2 then with an egg-slice take each egg out separately upon buttered toast4 ,dress the dish with sprigs of parsley2 sprinkle over a little salt if not seasoned sufficiently by the salted water4 ,it is safer to cook one egg at a time1 keeping the dish covered into which they are placed after being cooked1 or where it will keep hot4 ,cottage ,cheese4--,take half sour milk1 when well thickened1 before it has been stirred1 and half buttermilk1 at least twenty-four hours old2 set the dishes containing the milk and buttermilk separately over kettles of hot water till the clear whey just begins to rise to the top4 ,do not let it get too hot1 or the cheese will be hard and tasteless4 ,when the whey has risen1 pour both into a strainer-cloth or bag2 tie it at the top1 and hang it up to drain4 ,if prepared for draining in the morning1 by the middle of the afternoon it will be sufficiently free from whey4 ,then turn it out of the strainer and crumble all up fine2 throw in a little salt and black pepper1 rub in a table-spoonful of butter1 and moisten with milk till soft enough to make into small pats or rolls for tea4 ,if you have cream to wet it up with1 use no butter4 ,if you like it quite soft1 add more milk or cream1 and put the cheese into a deep dish1 without attempting to make into balls4 ,cheese ,toast4--,without great care1 there is danger of much waste after a rich cheese is cut1 and part sent to the table daily4 ,if servants are allowed to cut it1 waste would seem inevitable2 but if the mistress looks after the cheese1 there are many nice relishes to be made from the crumbs and dried pieces4 ,take five table-spoonfuls of rich cheese1 grated 7the 8crumbles0 and dry bits are as good as if cut for this purpose from the cheese71 mix with it the yelk of one egg1 four ounces of grated bread1 and two table-spoonfuls of butter4 ,beat it all in a mortar1--a marble one if you have it1--adding a dessert-spoonful of mustard and a little salt and pepper4 ,toast some slices of bread1 lay the paste upon them quite thick2 put it into the oven a few minutes and send to the table hot4 ,,vegetables4 ,much care in selecting vegetables is necessary1 but still more in preparing them for the table4 ,it is to be regretted that so little attention is given to this4 ,half the enjoyment that should be derived from the abundance of the best varieties which our farms and markets offer in every summer season is lost by unskillful cooking4 ,so evident is this fact1 that it appears quite important to call the particular attention of young housekeepers to this part of their duty4 ,we are so much in earnest1 and deem this part of their labors so worthy of extra care1 that no doubt those who think us quite too particular and whimsical in our inculcations of extreme neatness in household management will find the same grounds for objection here4 ,we would suggest that those who feel inclined to raise these objections should overlook everything and every place about their houses1 and attend with their own hands to all that ought to be done for one month4 ,we imagine that1 should they do this1 their experience of the beauty of great cleanliness1 and the added luxury and pleasure of their table comforts1 would justify our teachings4 ,of course it is only those who raise vegetables themselves who can enjoy in the highest degree the pleasure of eating them4 ,no luxury of this kind1 peas1 corn1 beans1 salads1 etc41 can ever be had in perfection when gathered overnight and brought to the market or the store1 lying for hours it may be before they are used4 ,but even after such exposure and waste of the finer flavors1 they can be made more palatable by proper cooking4 ,almost all vegetables are better steamed than boiled1 as all the juices are secured by this method2 particularly is this true in cooking corn and peas4 ,a large kettle half filled with boiling water1 a steamer fitting closely in the top of the kettle1 and the cover fitting as closely to the steamer1 answers very well when there is no better way4 ,but there are now in market various kinds of steamers for cooking1 which profess to make it a very convenient mode of preparing food4 ,the 8,peerless10 one of the best cooking-stoves we have ever known1 has a large steamer of the size and shape of a wash-boiler1 with two perforated compartments in which to put the various articles to be cooked1 and we have found it exceedingly convenient for steaming all kinds of vegetables4 ,we have elsewhere mentioned the 8,rumford ,boiler10 the 8,warren ,cooker10 etc4 ,a large amount of corn--for those who can gather sweet corn right from the stalk are not likely to be satisfied with a small mess--can be placed in one part2 peas in a dish1 all seasoned1 set beside the corn2 potatoes1 beets1 cauliflower1 each in separate dish1 can find a place in this large steamer1 and cooked without losing any of their richness1 yet1 all being in one large receptacle1 less room is occupied on the stove than when each article is put in a separate kettle4 ,corn4--,like peas and most summer produce1 corn should be used as soon as plucked4 ,husk1 silk1 and put into boiling water as soon as possible after it is brought from the garden4 ,let it boil twenty minutes1 or1 if large kernels and cob1 thirty4 ,the small early corn that will not cook in fifteen or twenty minutes is too old1 or wholly worthless for cooking4 ,as soon as the corn is done1 put it on the plates with a napkin under1 and send it to the table hot4 ,if you prefer it cut from the cob1 as soon as it is cooked cut it off1 and to three pints of corn put one spoonful of butter1 with pepper and salt to suit your taste2 put in but a little at first and then taste 7always remember that in seasoning you can add if needed1 but cannot easily take away71 add a cup and a half of good cream1 or if you must use milk instead1 put in half a spoonful more butter4 ,have boiling water in the under part of your farina-kettle1 and pour your corn into the upper4 ,set over the fire till just ready to boil1 then dish and send to the table hot4 ,another ,way4--,with a thin1 sharp knife1 cut the corn from the cob before cooking1 being careful not to cut so closely as to take the horny point that fastens the kernel to the cob4 ,put the corn into the farina-kettle as above directed1 with a little salt1 pepper1 two cups cream1 one spoonful butter1 or two cups sweet milk and two great spoonfuls of butter4 ,be sure and scrape all the milk from the cob when you have cut off the kernels1 or squeeze it out with your hand4 ,it adds more to the richness of the dish than you would at first imagine4 ,set the kettle over the fire and let it boil fifteen minutes4 ,it will take less time to cook than when boiled on the cob4 ,boiling ,potatoes4--,to boil potatoes well requires more attention than is usually given4 ,they should be well washed1 and left standing in cold water an hour or two1 to remove the black liquor with which they are impregnated1 and a brackish taste they would otherwise have4 ,they should not be pared before boiling2 they lose much of the starch by so doing1 and are made insipid4 ,put them into a kettle of clear cold water1 with a little salt1 cover closely and boil rapidly1 using no more water than will just cover them1 as they produce a considerable quantity of fluid themselves while boiling1 and too much water will make them heavy4 ,as soon as just done1 instantly pour off the water1 set them back on the range1 and leave the cover off the saucepan till the steam has evaporated4 ,they will then1 if a good kind1 be dry and mealy4 ,this is an ,irish receipt1 and a good one4 ,another ,way4--,put them1 with skins on1 into a kettle of hot water2 let them come just to the boiling point1 and pour in a cup of cold water1 and1 as the ,irish say1 the boiling is 8backed40 ,repeat this till the potato is tender4 ,the object is to keep the water just on the verge of boiling1 but check it by a little cold water till the potato is done4 ,to ,boil ,new ,potatoes4--,when fresh dug take the small potatoes not quite ripe1 wash clean1 then rub the skin off with the hand--never use a knife--and put them into boiling water with a little salt2 boil quickly2 when done1 drain dry and lay into a dish1 spreading a little butter over them1 or boil some new milk1 put in a great spoonful of butter1 and thicken with a little flour wet smooth with milk4 ,when the potatoes are cooked and laid in the dish pour this dip over them4 ,this is very nice4 ,mashed ,potatoes4--,boil with skins on2 when done1 peel quickly1 and put1 as you peel1 into a saucepan over the stove1 but not hot enough to burn2 mash free from lumps to a smooth paste2 have ready1 before peeling the potatoes1 a piece of butter half the size of an egg1 melted1 and half a cup of sweet milk1 with pepper and salt to taste2 when the potatoes are mashed smooth1 pour in the milk and butter1 and work it quick and smooth1 then dish2 dress the top with a knife so as to be round and smooth1 rub on a little beaten egg1 and brown in the oven very delicately4 ,serve with fowls or roast meat4 ,potato ,croquettes4--,boil potatoes with just enough water to cover2 when three quarters done pour off the water and let them steam to finish cooking2 then press them through a wire sieve2 this done1 put them into a stewpan1 adding one ounce butter to one quart potatoes1 and the well-beaten yelks of two eggs2 mix together thoroughly2 then flour the paste-board1 divide the potato paste into square parts and roll them on the board to any shape1--balls1 pears1 corks1 or what you choose1--dip them in egg and bread crumbs1 and fry in hot fat to a light brown4 ,saratoga ,fried ,potatoes4--,wash the potatoes clean1 slice with a potato-slicer very thin1 throw into cold water long enough to take out some of the starch1 then wipe dry and put into boiling lard1 a few pieces at a time2 be sure and keep the lard boiling2 as soon as the potatoes are of a clear golden brown1 skim out1 drain in a colander or sieve1 and serve hot4 ,scalloped ,potatoes4--,boil in the skins4 ,peel quickly1 when done1 and rub through a colander or coarse sieve1 or mash smoothly2 season highly with salt1 pepper1 and butter2 add two or three hard-boiled eggs chopped fine4 ,four eggs to a quart of mashed potatoes are nice2 but if eggs are not plenty1 two will do4 ,fill a bake-dish with it1 and bake long enough to form a delicately brown crust4 ,serve as soon as taken from the oven4 ,snow ,potatoes4--,boil till just done2 peel and throw into a colander or coarse sieve2 break them up a little2 then sprinkle in a little salt2 add as much butter as for common mashed potatoes1 and enough milk to enable you to rub them easily through the colander4 ,they will1 if not too moist1 come through in strings and fall in a light snowy mass into the vegetable-dish1 which should be placed underneath4 ,do not stir it1 but send to the table just as it falls into the dish4 ,potato ,cakes4--,grate one teacup of raw ham1 mix it with a quart of finely mashed potatoes2 beat and stir into this two eggs1 add pepper1 salt 7not too much71 and a little mustard1--a small teaspoonful is not too much if you like it highly seasoned1--roll in balls and fry a light brown4 ,sage and sweet-marjoram can be added if their taste is agreeable4 ,to ,fry ,sweet ,potatoes4--,pare1 slice thin1 fry in hot lard1 like fritters1 and sprinkle with a little salt as they are taken from the lard4 ,maccaroni4--,boil a quarter of a pound of maccaroni in clear water till tender4 ,while boiling1 thicken half a pint of boiling milk with enough flour to make it as stiff as thick cream2 add half a table-spoonful of butter and two table-spoonfuls of cream1 half a small teaspoonful of mustard1 a little pepper 7white if you have it1 if not black will answer71 a little salt1 and a very little cayenne pepper4 ,stir into this a quarter of a pound of grated cheese4 ,boil this all together a few moments1 stirring it constantly to prevent its burning1 then drain the water from the maccaroni1 and stir it into the thickened milk2 let it boil up a few moments1 and serve hot2 or1 if preferred1 after dishing it1 set the dish in the oven and let it brown4 ,for variety1 a little parsley chopped fine and stirred in before adding the maccaroni is considered an improvement4 ,another very good way to prepare maccaroni is1 boil it fifteen or twenty minutes in clear water1 then drain it1 and use chicken or veal broth instead of milk for the seasoning4 ,another3 ,prepare as above or with milk1 and just before it is done beat up two eggs and stir in4 ,egg-,plant4--,take the fruit fully ripe2 cut in slices not more than a quarter of an inch thick1 and put it to soak in cold salted water for two hours4 ,this removes a black1 bitter property1 said to be unhealthful1 certainly disagreeable2 then wipe the slices on a clean cloth1 dip in the white of egg and fry in boiling hot butter till well browned1 but be careful not to scorch them2 serve hot4 ,another ,way4--,pare and quarter two or three egg-plants1 according to the size of your family4 ,soak them in salt and water1 as directed above1 then boil till soft enough to mash like turnips4 ,mash them smooth1 add a few bread crumbs soaked in milk1 and one or two table-spoonfuls of butter1 according to the quantity2 a little chopped parsley1 an onion boiled and mashed1 and salt and pepper4 ,mix all thoroughly2 pour into a baking-dish1 cover the top with grated bread1 and bake for a half-hour4 ,serve hot4 ,for a fancy dish some boil the plant till soft1 then cut in halves and scoop out the flesh1 leaving the skin whole4 ,mash the inside smooth1 and dress as above4 ,mix well1 and stew half an hour1 then put it back into the shell or skin2 strew bread crumbs over1 and brown slightly4 ,cucumbers after they begin to turn yellow1 and muskmelons that come on too late to ripen1 may be sliced and fried like the egg-plant1 and can scarcely be distinguished from it4 ,some think they are better4 ,fricasseed ,egg-plant4--,peel and slice the egg-plant2 lay the slices in salt-water two hours1 to remove the bitterness and the black which it would otherwise have2 after soaking1 drain off all the water2 have enough boiling water in a clean1 bright saucepan to cover the slices2 throw in a table-spoonful of salt1 and lay in the egg-plant2 let them boil till thoroughly cooked2 then drain off the water1 pour in sufficient milk to cover the slices1 and add two table-spoonfuls of butter1 rolled in flour2 let it simmer gently1 shake the pan over the fire till the sauce is thick1 and then stir in the beaten yelks of three eggs just before serving4 ,to ,stew ,tomatoes4--,pour boiling water over fair and fully ripe tomatoes1 that you may peel them quickly2 let the water remain only long enough to start the skin4 ,when peeled1 cut into an earthen pipkin or a porcelain-lined kettle1 as tin or iron turns them dark and gives a bad taste4 ,if onions are agreeable1 cut one small one in with the tomatoes4 ,cover closely and set where they will gently simmer1 but not boil hard4 ,stir them occasionally to prevent burning1 and when they have cooked two hours add salt and pepper to suit your own taste1 and to a quart of tomatoes add a table-spoonful and a half of sugar1 and two and a half even spoonfuls of bread or cracker crumbs4 ,after the crumbs are added stir often or they will stick to the bottom of the dish and soon burn4 ,twenty minutes before dinner beat two eggs1 or if you have more than a quart of tomatoes increase the number in the proportion of two eggs to a quart2 stir briskly and often after the eggs are added1 and serve hot4 ,if possible the tomatoes should be skinned and on the back part of the stove before breakfast1 as the longer they simmer the better they will be4 ,three hours' slow cooking at least1 five is better4 ,if prepared according to rule1 they are thought very nice by tomato-lovers1 and are better warmed over the second day than they were the first4 ,baked ,tomatoes4--,peel and slice good1 firm1 but ripe tomatoes2 put them in a pudding-dish1 season with pepper1 salt1 two great spoonfuls of sugar to a quart of tomatoes1 and one spoonful of butter4 ,sprinkle some finely powdered bread crumbs over the top and bake slowly two hours4 ,to add two well-beaten eggs is thought by some to improve this dish4 ,scalloped ,tomatoes4--,peel as many large1 ripe tomatoes as you wish to prepare2 cut them in slices a quarter of an inch thick2 pack in a pudding-dish first a layer of tomatoes1 then a thick layer of bread crumbs1 pepper1 salt1 a little white sugar1 and a teaspoonful of butter2 then a layer of tomatoes1 then bread crumbs1 etc41 till the dish is nearly full1 having tomatoes last4 ,now dust over pepper1 a little sugar1 and more butter2 strew the top with bread crumbs1 and bake1 covered1 half an hour2 then remove the cover1 and bake brown1 but be careful not to scorch4 ,we have received from a ,south ,carolina lady the two following receipts3-- ,boiled ,rice4--,one pint of rice1 as new as it can be had1--old rice has a dead taste1--to one quart of boiling water and one table-spoonful of salt4 ,boil briskly a few minutes1 until the water seems absorbed2 then1 keeping it closely covered1 set on one side of the stove1 where it can be kept hot and steam itself done1--not become soft and mushy4 ,in about half an hour it will be cooked sufficiently4 ,serve very hot with the meats1 like potatoes4 ,if cooked soft and watery1 and stirred till gluey--as is so often done--it would not be thought eatable at the ,south4 ,never stir more than once1 and then only when it first boils4 ,some prefer only one pint of water to one pint of rice4 ,cooking ,rice4--,pick over and wash a cup of rice2 cover with cold water1 and set where it will cook slowly4 ,when the rice has absorbed all the water1 pour in a cup of milk2 stir often and cook slowly2 in ten or fifteen minutes it will take up all the milk2 then add another cup1 and so on1 till the rice is soft1 then add a little salt1 and dish4 ,eat with meat1 or as dessert2 if the latter1 sweeten rich sweet cream and grate in nutmeg1 and use as sauce to the pudding4 ,peas4--,to prepare any article of food in the best way should not be thought 8too much trouble40 ,many kinds of early peas are dry1 almost tasteless1 and if what sweetness there may be in the pod is not added to the peas to remedy this deficiency1 they will be very insipid4 8,carter's ,full ,crop0 and the 8,daniel ,o',rourke0 are among our earliest1 but neither is a very sweet pea4 ,to use these with any enjoyment1 securing all the saccharine properties of the pod1 is very essential4 ,they are of the smooth1 round kind1 and these are never as sweet as the wrinkled peas1--that is1 those that wrinkle in boiling or drying4 8,the ,little ,gem0 and the 8,champion of ,england0 are later1 but among our best and sweetest peas4 ,they do not need the juices of the pod so much in cooking1 but we think are enough sweeter and richer for it to pay for the trouble4 ,some cooks throw in a little sugar to increase the flavor1 as they use soda to make them tender2 but don't do it unless your taste is so deficient that you can be satisfied with simple sweetness and tenderness1 without regard to rich1 genuine flavor4 ,for such1 any tasteless thing1 so that it is sweet and tender1 is as good as peas4 ,green ,peas4--,the first rule is to use the peas fresh from the vines1 every hour's delay in cooking after they are gathered destroys something of their finest flavor4 ,wash them before shelling1 never after4 ,shell and pick over nicely4 ,first put in the fresh pods4 ,press them down1 leaving only water enough to cover them4 ,let them boil fifteen minutes1 then skim out1 and put in the peas4 ,if there is more than enough water to cover the peas after the pods have been removed1 pour it out4 ,let them boil fifteen or twenty minutes4 ,peas that require more than twenty minutes1 or need soda to make them tender1 are only fit for soup4 ,when done1 put what butter is needed into the dish1 and pour the peas on it1 adding a little pepper4 ,some prefer them dry1 and drain them through a strainer1 but we think some of the water in which they were boiled is a very great improvement4 ,the amount of butter needed must be decided by the quantity of peas and the taste4 ,boiling the pods adds greatly to the sweetness and richness of the peas4 ,beans4--,the dwarf wax beans are among the best string-beans4 ,the pod is very tender and white1 almost transparent when cooked4 ,the ,valentine is also very good4 ,of the pole-beans the ,horticultural and ,lima are the best4 ,if you cannot raise the ,lima1 the ,saba is a good substitute1 though by no means equal to it4 ,in cooking the wax bean1 simply cut off the ends1 and snap the pod in small bits4 ,put salt into boiling water and then put in the beans4 ,if the salt is thrown in before the vegetables1 they retain their color2 but if salt is added after they are in hot water1 they will be of a faded olive color when cooked1 and not so well flavored4 ,string-beans should cook a full hour unless very tender4 ,when done put in your vegetable-dish some butter1 allowing an even great spoonful to a pint of string-beans2 add a little pepper and pour the beans upon it1 with some of the water in which they were boiled4 ,like peas1 some prefer them quite moist2 those who do not can easily be suited by having theirs taken out free from the liquor4 ,lima beans are not good to use for string-beans1 but the bean itself is delicious4 ,it requires a full hour to boil4 ,when ready to dish1 season the same as peas or string-beans4 ,many consider cream an addition both for peas and beans1 but we think much of the peculiar delicacy is lost by it4 ,the more simple such articles can be prepared the more of the true flavor is retained4 ,asparagus4--,wash it clean1 but do not leave in water4 ,cut off all of the white ends that are woody and tough1 and when ready to boil tie up the stalks in a neat bunch1 lay them in the saucepan1 sprinkle over as much salt as is needed to season1 then just cover the bunch or bunches with boiling water4 ,cook twenty minutes4 ,when done1 take the asparagus out and with a sharp knife cut off any part that has not cooked tender and throw away4 ,then cut the stalks up into pieces half an inch long and put them back into the saucepan with two table-spoonfuls of butter to each good-sized bunch2 a little pepper1 one cup of good cream1 and enough finely rolled bread crumbs to thicken it a little1 say only two even table-spoonfuls4 ,if there is enough water left after boiling to make the dish too liquid1 pour off part of it before returning the asparagus1 cream1 and bread crumbs to the saucepan4 ,let it all boil up for two or three minutes1 then dish and send to the table hot4 ,spinach4--,pick and wash it with great care4 ,put into a saucepan that will just hold it2 sprinkle in some salt1 and pour over only one cup and a half of boiling water2 cover close1 set on the stove1 and shake the pan often to prevent the spinach from burning4 ,when done1 beat it up with a little butter and pepper4 ,it should come to the table quite dry4 ,it looks nicely when pressed into a mold in the form of a leaf4 ,serve with poached eggs4 ,to ,boil ,cabbage4--,wash very thoroughly in cold water2 look between the leaves1 where insects and worms are very often secreted2 then put into boiling water1 some say without any salt2 we prefer to add salt1 when half done2 boil quickly till tender2 then take it out with a skimmer into a colander or sieve1 and drain free from all water4 ,season with a little butter and pepper4 ,to ,boil ,cabbage with ,meat4--,select small1 white1 firm heads2 cut in quarters2 examine carefully2 then lay the quarters an hour in cold salted water1 to drive out any insects that may have escaped your observation4 ,skim all the fat from the pot in which the pork or beef is boiling1 and put in the cabbage while the water boils2 cook till tender2 then drain1 and serve as whole and compact as possible4 ,if the meat is to be used cold1 take out some of the water in which it is boiling1 and put in another kettle and boil the cabbage in that1 as it gives a disagreeable taste to meat when cold4 ,another ,way4--,after washing and examining the cabbage1 put it into a kettle of fast-boiling water1 into which you have put some salt and a small bit of soda4 ,press it down into the water1 then let it boil quickly eight minutes2 have on hand another kettle of fast-boiling water prepared as above1 and transfer the cabbage to that2 press it down into the water and let it boil twelve minutes more2 meanwhile throw away the first water and prepare more like it2 after the second boiling remove the cabbage once more to another water1 and boil ten minutes if the cabbage is small1 twenty if large2 then take it up in a colander1 lay a plate over1 and drain well2 dish on toasted bread that has been dipped in drawn butter1 and pour a little over the cabbage4 ,cabbage like ,cauliflower4--,chop a good1 solid head of cabbage fine1 as if for cold slaw4 ,put it into boiling water4 ,boil till tender2 then drain quite free from water2 season with salt1 pepper1 and butter2 add a cup of cream or milk1 and simmer a few minutes4 ,send to table hot4 ,cauliflower4--,soak the head two hours in salt and water1 and boil until tender in milk and water1 if you have plenty of milk1 if not1 boiling water will answer4 ,serve whole with drawn butter1 or cut it up and season richly with butter1 and a little pepper and salt4 ,the first way is the most stylish1 the last the most palatable4 ,in either case it must be well drained4 ,hot-,slaw4--,cut a firm white head of cabbage in thin shreds2 put it into boiling water2 cook till tender2 only just cover with water1 so that when done there may be hardly any remaining4 ,just before dishing1 add to one good-sized head half a teacupful of good cider vinegar and a piece of butter half the size of an egg1 with salt and pepper to suit your taste4 ,cold ,slaw4--,shave a firm head of cabbage fine2 put a teaspoonful of salt1 the same of sugar1 and a little pepper into a small cup of vinegar1 and pour over the cabbage4 ,to ,cook ,onions4--,the strong1 disagreeable taste and smell from onions may be in a large degree removed by leaving them to soak in cold salt and water an hour after the outside skin has been removed2 then boil them in milk and water till thoroughly tender2 lay into a deep dish1 season with pepper and salt1 and pour over them drawn butter4 ,,cake4 ,,general ,,rules4 ,first examine the range or stove4 ,see that the ashes are shaken out1 and sufficient coal added to keep the oven in working order till your cake is put together and baked2 for fuel should never be added while bread or cake is baking4 ,see if the dampers are all right1 and ovens at the proper heat1--a slow1 even heat for rich cake1 a quick heat for plain cake4 ,the range being in proper condition1 next collect all the ingredients to be used4 ,line the tins with buttered paper4 ,sift the flour1 then weigh or measure it and the sugar1 butter1 fruit1 and milk4 ,baking-powder or cream of tartar should always be sifted in with the flour1 which should then be covered up1 and set near the fire to dry while you are getting other articles ready4 ,if ,jewell's prepared flour is used1 no salt1 soda1 or cream of tartar is needed for anything2 and those ingredients may be omitted in using the following receipts4 ,dissolve soda in a little cold water4 ,put the eggs in cold water4 ,they will beat easier and lighter4 ,beat yelks and whites separately4 ,never mix sweet and sour milk4 ,when fruit is to be used1 it is always better to pick it over1 slice or stone1 and1 if need be1 wash and dry it1 the evening before1 covering it over closely1 to keep from the heat and air4 ,everything being now in readiness1 put the butter into a deep earthen dish4 ,stir it with a wooden spoon till soft1 then add sugar1 and beat until light and white1 like thick cream4 ,next add the yelks of the eggs well beaten1 then a little of the flour1 and very gradually the milk1 beating the batter steadily2 then add spices1 and the whites1 well beaten to a very stiff foam1 with the remainder of the flour1 alternately4 ,now beat the batter till all is thoroughly combined1 and you will be sure of light1 fine-grained cake4 ,fruit should be rolled in flour and added the last thing1 or add it in alternate layers with the batter1 as you fill it into the pans4 ,use some of the flour weighed out for the cake to dredge the fruit4 ,so far it is well2 but quite as much depends on baking1 as in the preparation of the cake1 and if you have not the most trusty1 reliable servants1 your watch and care is not ended4 ,unless a raised cake1 it should be put into the oven as soon as you have put it into the pans1 opening the oven door1 after the cake is in1 as seldom as consistent with proper oversight1 as a draught of cold air passing through the oven will tend to make the cake heavy4 ,if the oven is too hot1 cover the cake for a while with a piece of brown paper4 ,whenever you buy a broom1 break off a few of the splints2 tie them up and lay away safely to use in trying cake4 ,it is not pleasant to think of using a splint from a broom that has been used in sweeping a kitchen floor1 or any other floor1 however nicely kept4 ,try the cake with one of these clean splints1 or a small knitting-needle4 ,if it comes out quite free from any particle of batter1 the cake is done4 ,cake keeps fresher to be allowed to remain in the pan in which it was baked2 but if necessary to remove it1 place it on the top of a sieve until quite cold1 when it may be frosted if desirable1 and put into a large stone pot1 or cake-safe1 and covered with clean linen4 ,steam stale cake1 and eat with a nice hot sauce1 and you have a very good pudding4 ,loaf ,cake4--,two cups sugar2 two of milk2 two of flour2 one of yeast2 make into a sponge overnight4 ,in the morning1 if this sponge is light1 beat together two cups sugar1 one of butter1 and four eggs2 add these to the sponge with enough more flour to make it quite stiff2 add spice and fruit to suit the taste2 a cup and a half of stoned raisins1 well floured1 and half a cup of citron cut thin and in small pieces4 ,raise till light1 and bake in an even oven4 ,mrs4 ,breedley's ,fruit ,cake4--,five eggs2 five cups of flour2 two and a half cups of sugar2 one and a half cups butter1 and two cups sour milk2 two cups raisins4 ,beat sugar and butter to a cream2 add the egg-yelks and whites1 beaten separately2 then three cups of the flour and the milk2 beat well and then add one gill wine1 cloves and cinnamon to suit your taste1 and the remainder of the flour2 and last1 one teaspoonful soda dissolved in a very little water4 ,bake as soon as put together4 ,spices1 in all receipts1 may be increased or diminished to suit the taste4 ,one nutmeg and a teaspoonful of other spices will be a medium allowance2 cloves are generally undesirable1 except in fruit cake4 ,rosie's ,raised ,cake4--,three cups bread dough1 two cups sugar1 one cup butter1 or half cup butter and half cup lard1 two eggs1 nutmeg to suit the taste1 one wineglass of wine1 half a teaspoonful of soda1 one pound of raisins chopped or stoned2 beat all thoroughly together1 and let it stand to rise till quite light4 ,always roll raisins in plenty of flour before putting into the dough1 to prevent their sinking4 ,fruit ,cake4--,three cups sugar1 half a pound butter1 four cups flour1 three eggs well beaten1 one cup of milk1 two nutmegs1 two pounds of raisins stoned1 one pound ,zante currants1 or half a pound of preserved orange peel sliced very thin and cut fine1 one teaspoonful soda4 ,bake two hours and a half4 ,farmer's ,fruit ,cake4--,three cupfuls of sour dried-apples soaked overnight in warm water4 ,in the morning drain off the water1 chop not too fine1 leaving the apple about as large as raisins1 then simmer in two cupfuls of molasses two hours or until quite done1 that is1 until the apple has absorbed all the molasses2 one and a half cupfuls of butter well beaten2 one of sugar1 four eggs1 one cupful of sweet milk1 one teaspoonful of cloves1 one of cinnamon1 one of nutmeg1 one and a half teaspoonfuls of soda1 one wineglass of wine1 four and a half teacupfuls of flour2 add one cup raisins or currants1 if you please1 but roll in flour before putting them to other ingredients2 beat all together thoroughly2 bake carefully in a well-heated oven4 ,this is excellent to our taste1 far better than the richer kind1 and more easily digested4 ,whortleberry ,cake4--,prepare the batter just like ,sally ,lunn1 then stir in one coffee-cup of whortleberries rolled in flour the last thing before putting into the oven4 ,if the berries are not well floured1 they will sink to the bottom of the cake and be worthless4 ,stir them in gently and quickly4 ,bake half an hour4 ,very good for breakfast or tea4 ,olic ,cake4--,three pounds of flour1 five eggs1 three quarters of a pound of butter1 one and a half pints of milk1 one pound of sugar1 and one penny's worth of bakers' yeast2 beat and knead well and put to rise2 knead over every time it rises1--say three times a day for three days1--using as little flour as possible at each kneading4 ,after the first rising1 keep it in the cellar or a cool place4 ,when ready for use1 break off small bits1 flatten with the hand1 and lay a bit of citron on them2 then roll into a ball and fry in boiling lard1 like doughnuts4 ,roll in sugar after they are fried4 ,this is a ,dutch receipt1 and1 if properly made1 very fine4 ,we have never fried these cakes1 but often make a large bowlful in cold weather1 and keep it on the ice a fortnight at a time1 using as we want it1 kneading it every day an hour before tea1 and using it for biscuits instead of cake4 ,let it stand a short time to rise1 then bake4 ,they are very light and tender4 ,nice little ,cakes4--,whites of six eggs left from ,spanish cream1 three and a half cups of flour1 two cups sugar1 one small cup butter1 one cup milk1 one teaspoonful soda1 and two of cream of tartar4 ,flavor to taste4 ,queen ,charlotte's ,cake4--,one pound of flour1 one of sugar1 one of raisins 7,sultana or stoneless raisins are the best71 one half-pound butter1 four eggs1 one gill brandy1 one gill wine1 one gill cream1 half a nutmeg1 half-teaspoonful each cloves and cinnamon4 ,bake in one loaf4 ,lemon ,cake4--,two cups of flour1 two of sugar1 six eggs1 six table-spoonfuls of butter1 four of milk1 two teaspoonfuls of cream of tartar sifted with the flour1 and one teaspoonful of soda4 ,beat all well together1 and bake in two loaves4 ,for the jelly to use with it1 take three fourths of a pound of sugar1 one fourth of a pound of butter1 six eggs1 the rind of three lemons grated1 and their juice4 ,beat the sugar1 butter1 and eggs thoroughly together1 and set in a dish of hot water until heated1 then add the grated lemon and juice2 stir till thick enough and quite smooth1 then split the cake and put this jelly in while warm4 ,it is very delicious4 ,molasses ,drop ,cake4--,one cup of molasses1 half a cup of butter or lard1 half a cup of water1 three cups of flour1 two teaspoonfuls of ginger1 one teaspoonful of soda4 ,beat well together1 and drop with a spoon on a buttered pan or in muffin-rings4 ,bake quickly4 ,chicago ,fruit ,cake4--,one and one fourth pound flour1 six eggs1 one pound sugar1 half-pint of milk1 three fourths pound butter1 one pound raisins1 two teaspoonfuls soda1 half a gill molasses1 three teaspoonfuls mace1 one teaspoonful cloves1 one of cinnamon1 one of allspice1 one of nutmeg4 ,beat the yelks and whites of eggs separately1 and beat the cake well before baking4 ,cider ,cake4--,two pounds of flour1 one pound of butter1 one and a quarter-pound of sugar1 one pound of raisins 7stoned71 five eggs1 two teaspoonfuls of soda 7only even full71 a teaspoonful of cloves1 cinnamon1 and half a nutmeg1 and one pint of cider4 ,put in the soda the last thing4 ,snow-flake ,cake4--,half a cup of butter1 two cups of sugar1 four of flour1 one of sweet milk1 three eggs well beaten1 one table-spoonful cream of tartar1 half a teaspoonful of soda2 or1 if you use prepared flour1 use no soda or cream of tartar4 ,bake the cake in shallow jelly-cake pans2 while baking1 grate two fresh cocoa-nuts carefully1 and spread over each cake1 as it comes from the oven1 a thin frosting1 and then sprinkle thickly with the grated nut4 ,three layers of cake make one cake4 ,this receipt will make two loaves4 ,cocoa-nut ,cake4--,one coffee-cup butter1 two and a half sugar1 four and a half of flour1 whites of nine eggs beaten stiff1 half a cup of milk1 two cocoa-nuts grated1 one small teaspoonful soda1 two of cream of tartar4 ,save out a saucer of grated cocoa-nut to sprinkle on the frosting after the cake is baked4 ,macaroons4--,one pound of sugar1 whites of three eggs1 one quarter-pound blanched and pounded almonds4 ,sprinkle sugar on paper and drop in little round cakes4 ,delicate ,cake4--,when making cocoa-nut custard 7see ,puddings1 etc471 use the whites of the eggs as follows3 ,one cup white sugar1 five table-spoonfuls of butter1 whites of six eggs1 one teacup of sweet milk1 three cups of 8prepared flour10 or to the same quantity of common flour1 add one small teaspoonful of soda1 and two of cream of tartar sifted in the flour4 ,flavor with orange1 lemon1 or vanilla4 ,sponge ,cake 7very good74--,three eggs1 one cup of sugar1 one of flour1 three table-spoonfuls of water1 and one teaspoonful of yeast powder2 flavor with lemon and nutmeg4 ,pineapple ,cake4--,make a cake as for jelly-cake2 bake it in three or four jelly-pans2 grate a large ripe pineapple in one bowl and a cocoa-nut in another4 ,when the cakes are done1 spread over one a layer of pineapple1 and over that a layer of cocoa-nut2 then place the second cake over this1 and on that put another layer of pineapple and cocoa-nut1 and so on till the last2 cover that with the pineapple and grated cocoa-nut1 and then beat the whites of two eggs to a stiff meringue2 lay it over the top1 and place the cake in the oven just a few minutes to stiffen4 ,molasses ,cup ,cake 7very good74--,one cup each1 sugar1 molasses1 and milk1 three cups flour1 half a cup butter1 three eggs1 one table-spoonful ginger1 one small even teaspoonful of soda1 half a teaspoonful of salt4 ,pour the milk to the flour1 beat butter and sugar to a cream and add to it the salt and ginger1 then the well-beaten yelks of the eggs2 beat the soda into the molasses1 and when it foams pour in with the rest1 adding the whites of the eggs1 beaten stiff1 the last thing4 ,loaf ,cake4--,one and a half pints of well-raised sponge1 two and a half cups sugar1 two thirds cup of butter1 three eggs1 yelks and whites beaten separately1 half a pound stoned raisins well rolled in flour to prevent their sinking to the bottom1 half-teaspoonful each cinnamon and cloves1 one nutmeg4 ,beat into the sponge a half-teaspoonful soda before adding these ingredients1 then stir all together thoroughly2 let it stand till quite light1 then stir up from the bottom with a wooden spoon to prevent raisins from settling1 and bake slowly4 ,if the sponge is very thin1 add a little more flour4 ,walnut ,cake4--,one pound of flour1 one of sugar1 three quarters of a pound of butter1 one and a half pounds raisins stoned1 the meats from two quarts of walnuts1 one nutmeg1 half a teaspoonful of cinnamon1 half a cup of milk1 one wineglassful of cider or wine1 six eggs1 whites and yelks beaten separately1 half a teaspoonful of soda4 ,pick over the walnut-meats to see that no bits of shells remain2 pour boiling water over to take off the skin1 drain and rub dry1 then mix with raisins1 flour well1 and stir into the batter4 ,bake in a quick oven1 but not scorching hot4 ,loaf ,cake4--,two cups of sugar1 two of milk1 two of flour1 one of yeast4 ,make into sponge overnight4 ,in the morning rub together two cups of sugar1 one of butter1 and four eggs4 ,flour to make quite stiff2 one nutmeg1 cinnamon1 and cloves2 if wished1 one pound of fruit4 ,raise till light1 and bake in an even oven4 ,western ,cake4--,four cups of flour1 two and a half of sugar1 one of butter1 one of new milk1 and five eggs1 one teaspoonful of soda4 ,spice to taste4 ,snowball ,cake4--,one cup of sugar1 half a cup of butter1 half a cup of sweet milk1 two cups of flour1 the whites of three eggs1 half a teaspoonful of soda1 one spoonful of cream of tartar sifted with the flour2 beat butter and sugar thoroughly together2 add the whites of eggs beaten to a stiff foam2 then the flour1 and milk and soda the last4 ,molasses ,cake4--,half a cup of molasses1 half cup sugar1 half cup sour milk1 piece of butter size of an egg1 one egg1 two cups flour1 spices1 and a few chopped raisins4 ,spice with a little ginger1 cloves1 and cinnamon4 ,corn-,starch ,cake4--,one cupful of butter1 two of sugar2 beat to a white foam2 add four eggs beaten quite stiff1 one cupful of corn-starch1 one cupful of milk1 two cupfuls of prepared flour1 and flavor with one teaspoonful of bitter almonds4 ,if you have no prepared flour1 sift one teaspoonful of cream of tartar with the flour1 and add half a teaspoonful of soda dissolved in a teaspoonful of milk1 the last thing2 beat thoroughly after the soda is added1 and bake immediately4 ,moss ,cake4--,two cupfuls of sugar1 half a cupful of butter1 three eggs1 one cupful of milk1 three cupfuls of flour1 two teaspoonfuls of cream of tartar sifted with the flour1 and one teaspoonful of soda4 ,jenny ,lind ,cake4--,half cup butter1 one teacup of milk1 two table-spoonfuls cream1 two cups sugar1 three eggs1 one teaspoonful cream tartar1 half-teaspoonful soda1 and four cups flour4 ,any spice that is palatable4 ,sugar ,cookies4--,one cup butter1 two cups sugar1 three eggs1 five cups flour1 two table-spoonfuls sour milk 7or sweet milk1 with two teaspoonfuls of cream of tartar added71 one small teaspoonful of soda2 spice to suit your taste4 ,bake quickly4 ,cookies4--,two cups of sugar1 one of butter1 one of sweet milk1 one teaspoonful soda1 two teaspoonfuls of cream of tartar1 just flour enough to roll2 rub butter and sugar into the dry flour1 as if for pastry1 and then wet up1 using no eggs2 spice to suit the taste2 cream of tartar to be sifted in with the flour1 soda added the last4 ,be careful not to use too much flour1 more can easily be added if not stiff enough4 ,another ,way4--,three cups of flour1 one cup of sugar a trifle heaped1 half cup of butter1 one third cup half cream and half sweet milk1 two eggs1 half-teaspoonful soda1--if you don't use prepared flour2 spice with cinnamon4 ,work butter and sugar to a smooth white cream1 then add yelks of eggs1 beat well1 and then add milk and soda2 whites beaten stiff1 added the last thing before the flour2 make as thin as they can be rolled1 putting the hands to the dough as little as possible4 ,much handling makes them hard and tough4 ,molasses ,gingerbread4--,half a cupful of sugar1 half a cupful molasses1 half a cupful of milk1 half a cupful of butter1 three cupfuls of flour1 two teaspoonfuls of ginger1 and half a teaspoonful of soda4 ,beat the sugar1 butter1 and ginger together2 then add the milk1 then the flour2 beat the soda into the molasses1 and as soon as it foams1 beat it in with the other ingredients4 ,better beat all together with the hand4 ,bake it either in a shallow pan or in little cups4 ,this is very nice1 if a teaspoonful of cinnamon1 half a teaspoonful of cloves1 and a teacupful of stoned raisins are added1 and the whole baked in a loaf4 ,plain ,gingerbread4--,one cupful of sugar1 one of molasses1 half a cupful of butter1 half a cupful of milk1 one cupful of raisins or currants1 two teaspoonfuls of ginger1 and one of yeast powder1 with flour enough to make it as stiff as cup cake4 ,excellent ,ginger-,snaps4--,boil together one pint molasses1 one cup butter1 one table-spoonful of ginger4 ,let them only boil up once1 then set aside to cool4 ,when cold1 roll two small teaspoonfuls of soda perfectly smooth1 and beat into the molasses2 while foaming pour it upon just as little flour as will make it possible to roll out very thin4 ,bake quick4 ,in measuring by spoonfuls1 be careful that the spoon is even full1 not heaped4 ,careless measurement spoils many good dishes4 ,,pies1 ,,puddings1 ,,and ,,desserts4 ,pastry4--,one quart flour1 half-pound butter2 mix half the flour with ice-cold water1 stiff enough to roll2 put it on a well-floured paste-board1 sprinkle flour over and roll half an inch thick4 ,divide the butter into three parts2 shave one of the three portions quite thin and put it lightly over the paste1 shake one third of the dry flour over it1 fold the four ends inward1 then double the sheet together and beat it with the rolling-pin till it is about half an inch thick2 shave a second portion of the butter and put on the paste1 flour1 fold up and beat out as at first4 ,repeat this process for the third and last time1 using up all the butter and flour1 and put the paste on the ice for a half-hour4 ,then cut off a piece large enough to cover a plate1 roll out1--always rolling from you1--and handle as little as possible2 cover the plate1 trim it by passing the knife round the plate1 cutting upwards4 7,this should be borne in mind with all pastry4 ,if cut round the edge of the plate upwards1 it will be light2 if downwards1 it will cling to the plate and be heavy47 ,cut a strip an inch wide and lay round the edge1 fill in the fruit or whatever the contents are to be1 and if it is to have an upper crust roll out1 put it on and trim as above directed4 ,prick the top to let out steam and prevent the waste of the juice4 ,puff ,paste4--,half a pound of butter1 half a pound of lard1 one and a quarter pounds of flour2 wet half the flour to a paste2 mix the other half with the shortening1 chopping it fine1 but do not use your hand2 stir together with a silver or wooden spoon4 ,roll the paste out on the board about a quarter of an inch thick1 and add one third of the mixed flour and shortening2 fold the four ends over it1 and beat out with the rolling-pin till again a quarter of an inch thick2 spread over it one third more of the shortening2 fold over the ends2 beat out thin again2 add the remainder of the shortening2 beat1 roll out1 and use4 ,potato ,pastry for ,meat ,pies4--,six good-sized potatoes1 boiled and mashed mealy and white1 one teacup of sweet cream1 a teaspoonful of salt1 and flour enough to make it stay together and roll out4 ,work and handle as little as possible1 and roll thicker than common pastry4 ,pumpkin ,pies4--,cut the pumpkin into small pieces2 take out the seeds and inside1 but do not pare it4 ,it must be a well-grown and thoroughly ripened pumpkin1 and not watery4 ,put the pieces in a saucepan1 with only a few spoonfuls of water1 not more than four2 cover close and let it cook gently1 so as not to scorch1 until the water has all evaporated1 and the pumpkin has cooked quite dry and of a rich1 dark orange color4 ,while hot sift it through a coarse sieve4 ,season only as much as you are needing for the day4 ,for one large pie1 one egg1 one table-spoonful of molasses1 four table-spoonfuls of condensed milk1 and enough of new milk to make it as thin as you wish1 or if you have it1 half milk and half cream1 instead of condensed milk2 sugar and spice to suit the taste4 ,ginger and cinnamon are very nice4 ,bake to a clear1 rich brown1 but do not blister or scorch4 ,dried-,apple ,pies4--,wash the apples in several waters1 then put them into an earthen dish or stone pot1 and pour on rather more water than will cover them2 for if the apples are good1 they will absorb a good deal of water and become twice as large by soaking4 ,never soak or cook fruit in tin or iron4 ,a few hours should soak the apples sufficiently for cooking4 ,if soaked overnight they become insipid4 ,put them into an earthen pipkin or porcelain kettle and cook in the water they are soaked in4 ,if you like it1 cut up a little dried orange or lemon peel and stew with the apples4 ,some use dried plums with apples1 but they make it too sharp for our taste4 ,let them cook slowly1 till very tender4 ,when they rise up in the kettle1 press them down gently1 but never stir them4 ,when perfectly tender1 before taking from the fire1 stir in a little butter--about one table-spoonful to a quart of cooked apples--and sugar to suit your taste4 ,season with very little nutmeg and cinnamon1 if you do not use the orange or lemon peel1--nothing else is needed if you do4 ,bake with an upper and under crust1 but do not make the pie very thick with apples4 ,half an inch deep is sufficient4 ,dried plums and peaches may be prepared in the same way1 but require no spice4 ,pies of ,canned ,fruit4--,canned pears1 peaches1 and quinces usually will bear scalding in their own liquor before putting them in the pie-plate4 ,when tender1 skim out and lay on a dish to cool4 ,then add to the liquor enough sugar to make a syrup1 more or less rich1 according to the taste of those who are to eat them4 ,when both fruit and liquor are cold1 if the pears1 peaches1 or quinces are in halves1 cut them in slices a quarter of an inch thick1 and lay into the pie-plate2 pour over as much of the syrup as it will hold1 having first put on the under crust and laid an edge of crust around it4 ,fill the plate not quite an inch thick4 ,this is more economical1 and1 to our taste1 much nicer than to use the fruit in large pieces4 ,cut a few small bits of butter 7half a table-spoonful in all7 and lay the spice over2 put on the upper crust and bake a rich brown1 but be careful not to scorch the crust1 as a little scorch spoils the best of pastry4 ,plums must not be scalded before baking1 as they come to pieces very easily1 but prepare the liquor in which they are canned the same as for pears1 peaches1 and quinces4 ,mince ,pie4--,put a large-sized tongue into boiling water1 with a little salt and pepper4 ,a fresh tongue is better than one smoked and dried4 ,boil slowly till tender1 then take out and dip for a minute in cold water2 then peel it1 beginning at the tip1 as it peels easier4 ,cut off all the gristly parts and chop fine4 ,pare and chop enough of the best flavored sour apples to fill a three-pint bowl when chopped4 ,the finer the meat and apples are chopped the better the pies will be4 ,pick over and rub clean one pound ,sultana1 or stoneless raisins1 one pound ,malaga1 or bloom raisins1 stoned and chopped1 and one pound whole raisins4 ,slice thin half a pound citron and half a pound candied orange peel2 chop and pick clean from skinny pieces three quarters of a pound of suet2 add a table-spoonful salt1 five grated nutmegs1 one and a half table-spoonfuls ground cloves1 the same of cinnamon1 a pound of sugar1 half a pint maple syrup1 one pint cider1 one of ,madeira wine1 one of brandy4 ,syrups from preserves1 or small portions of jelly of any kind left over1 and not sufficient to be put on the table again1 are a great improvement to mince-meat for pies1 beside finding an economical way of use4 ,put all these ingredients into a porcelain kettle1 and set over the range to scald1 not boil1 one hour1 stirring all the time2 then pack in a stone jar and cover closely1 ready for use4 ,rice ,pie4--,take cold rice1 cooked with milk1 add sufficient cream to make quite thin1 mash it with a wooden or silver spoon till free from lumps4 ,beat up four eggs very light1--yelks and whites separately1--sweeten the rice to suit your taste1 and pour in the egg1--the whites last2 stir well1 grate a little nutmeg over all2 cover a deep custard or pumpkin pie-plate with pastry1 pour in the rice1 and bake1 but not long enough to make the custard watery4 ,apple ,puffs4--,peel and core as many sour apples as will be needed1 simmer with a little water till tender1 then add a half-pound of sugar to a pound of apples1 let it simmer till the apples become a kind of marmalade2 take it up1 and when cold put it into puff paste and bake quickly2 when done ice it1 return to the oven just long enough to turn the icing golden4 ,marlborough ,pie4--,one cup stewed apples1 sifted2 one cup sugar1 one cup cream or milk2 one fourth cup butter if cream is used1 if milk1 one third2 half a gill wine1 three well-beaten eggs1 whites whisked separately1 and a little nutmeg2 beat sugar1 butter1 and apple together1 then add the wine1 then milk or cream1 nutmeg and yelks1 adding the whites the last thing4 ,no upper crust4 ,chess ,pie4--,four eggs1 two cups sugar1 one of cream1 two thirds of a cup butter1 one table-spoonful flour2 flavor with nutmeg4 ,when a delicate brown1 try with a spoon as for a custard4 ,english ,christmas ,plum ,pudding4--,one pound of clean1 dry currants1 half a pound of the best raisins1 stoned2 mix these with one pound of bread crumbs1 half a pound of fine flour1 and one pound and a half of finely shred suet2 add a quarter of a pound of sifted sugar1 one grated nutmeg1 a drachm of cinnamon1 two drachms of cloves1 half a dozen almonds1 pounded1 and an ounce each of candied orange and lemon1 sliced thin2 mix all these materials thoroughly together in a bowl1 with a glass of brandy and one of sherry1 then beat six eggs very light1 and slowly stir them in till all is well blended2 cover the bowl1 and let this mixture stand for twelve hours2 then pour it into a pudding-bag1 and tie it not very tight1 leaving room for it to swell2 or fill a pudding-mold not quite two thirds full1 lay a clean cloth over the top1 and shut the cover over tightly to exclude all water2 put the bag or mold into boiling water2 keep it covered1 and keep it boiling all the time1 for six hours4 ,serve with sugar sifted over1 and wine sauce4 ,brandy is usually sent in with a ,christmas pudding1 to be poured over the whole pudding1 or over each slice1 then lighted1 and served while burning4 ,a ,family ,christmas ,pudding4--,beat up four eggs very light 7which always means yelks and whites beaten separately72 add to the yelks1 after beating1 a quarter of a teaspoonful each of ginger1 nutmeg1 grated lemon peel1 and salt2 four ounces of sugar1 half a pound of well-cleaned and dried currants1 one pound of flour1 half a pound of well-shred and chopped suet2 beat this all up thoroughly1 adding the whites of the eggs last4 ,wine or brandy1 or both1 may be added1 if one has no scruples about using them in cooking2 but the pudding will be good without this addition4 ,tie it in a cloth or pudding-bag1 or put it into a mold1 and boil six hours4 ,serve with any good sauce4 ,in boiling puddings of all kinds1 the cloth should be dipped in hot water before the batter is put in1 or the mold be well buttered4 ,any of these ,christmas puddings may be kept for a month after boiling1 if the cloth in which they are boiled be replaced by a clean one1 and the pudding be hung up to the ceiling of a kitchen1 or in a warm store-room4 ,when wanted1 they will require one hour's boiling to heat them through1 as all such puddings should be sent to the table hot4 ,a ,simple ,christmas ,pudding4--,six ounces of finely chopped suet1 six ounces of ,malaga raisins1 stoned and chopped2 eight ounces of well-cleaned and dried currants1 three ounces of fine bread crumbs1 three ounces of flour1 three well-beaten eggs1 the sixth part of a nutmeg1 grated2 half a teaspoonful each of cinnamon1 cloves1 and mace2 four ounces of sugar1 half a teaspoonful of salt1 half a pint of milk2 one ounce of candied orange or lemon peel1 and the same of citron1 all sliced thin4 ,beat all together thoroughly2 pour into a pudding-bag or mold2 put into boiling water1 and keep it boiling six hours4 ,serve with sauce to suit your taste4 ,bread ,pudding4--,one quart fine bread crumbs1 one cup of sugar1 two table-spoonfuls of molasses1 half-pound suet chopped fine1 one coffee-cup raisins1 half a rind of preserved orange peel or citron cut thin and fine1 a very little nutmeg and cinnamon1 two teaspoonfuls cream of tartar1 one small teaspoonful soda1 one teaspoonful of salt4 ,stir in milk enough to make it thick as pound-cake1 beating all thoroughly together2 put it into a buttered pudding-mold1 and boil three hours4 ,be careful to keep the water boiling all the time4 ,boiled ,indian ,pudding4--,two cupfuls of sour milk1 two spoonfuls of molasses1 one teaspoonful of soda1 one of salt1 half a cupful of sifted flour1 mixed with enough corn meal to make a batter not very stiff2 half a cupful of chopped suet1 from which all the stringy substance has been removed2 a cup and a half of chopped sweet apples1 or huckleberries1 dried or fresh1 as you have on hand4 ,boil from two and a half to three hours4 ,baked ,indian ,pudding4--,boil one quart of milk1 and pour over a pint of sifted ,indian meal2 stir it well till the meal is thoroughly wet and scalded4 ,mix three table-spoonfuls of wheat flour with one pint of milk1 and beat to a smooth batter1 entirely free from lumps2 then pour it in with the ,indian batter1 and beat well together4 ,when the whole is lukewarm1 beat three eggs and three table-spoonfuls of sugar1 and mix with the batter1 together with two table-spoonfuls of molasses2 add two teaspoonfuls of salt1 two of nutmeg1 cinnamon1 or ginger1 as you prefer2 two great spoonfuls of suet chopped fine1 or the same of melted butter2 let it bake a few minutes1 and then add half a pound of raisins and half a pint of milk1 which the raisins will soak up4 ,bake till the pudding is of a rich color1 but do not let it whey4 ,palmyra1 or ,date ,pudding4--,one pound of fresh dates1 chopped fine and free from stones2 one pound of suet1 chopped fine2 a quarter of a pound of moist sugar1 and a pound of flour4 ,mix all well together2 add a little salt and nutmeg1 and make into a soft dough with milk4 ,beat three eggs very stiff1 yelks and whites separately1 and add the last thing4 ,boil in a pudding-dish three hours1 or bake slowly two hours4 ,eat with liquid sauce4 ,sponge-,cake ,pudding4--,make a batter as for good sponge-cake4 ,bake on a flat1 square pan1 so as to be an inch thick1 when done4 ,when cold1 cut it into pieces about three inches square2 slice and butter them1 and lay each slice together as it was before you split it4 ,make a custard with four eggs and a quart of new milk1 flavor and sweeten as you like it4 ,almond in the cake1 and lemon or vanilla in the custard1 are very good4 ,put the buttered slices of cake in a baking-dish1 so that when the custard is poured over them1 the dish will be full4 ,bake half an hour2 eat with or without sauce as you prefer4 ,steamed ,pudding4--,two eggs1 two teacupfuls of sour milk1 one teaspoonful of soda1 a little salt1 flour enough to make it quite thick1 or it will be heavy4 ,beat this smooth4 ,add cherries1 raspberries1 currants1 or any dried fruit you may have4 ,steam two hours1 taking care that the water is kept over the pudding or bag all the time1 and that it does not stop boiling4 ,eat with cream and sugar1 hard sauce1 or any liquid sauce you may prefer4 ,an ,excellent ,pudding4--,one cup of sugar1 one cup of milk1 three eggs1 beaten stiff2 one table-spoonful of butter1 a little clove and cinnamon1 about half a teaspoonful of each2 one cup of raisins1 stoned2 half a teaspoonful of salt1 and three cups of prepared flour4 ,bake quick4 ,eat with liquid or hard sauce1 according to taste4 ,we think this would also be excellent steamed or boiled4 ,apple and ,tapioca ,pudding4--,put a teacup of tapioca into a pint and a half of cold water overnight4 ,before breakfast the next morning set it where it will become quite warm1 but not hot enough to cook4 ,after breakfast pare six good-sized sour apples1 or eight if not very large2 quarter them and steam them in a dish till tender4 ,lay them into the pudding-dish1 stir a cup and a half of sugar into the soaked tapioca1 add a teacup of water and an even teaspoonful of salt1 stir together and pour over the apple1 slice a lemon very thin and lay over the top1 bake slowly three hours2 eat with butter1 with wine sauce1 or hard sauce1 as you prefer4 ,sweet-,apple ,pudding4--,one pint of scalded milk1 half a pint of ,indian meal1 one teaspoonful of salt1 six sweet apples cut in small pieces1 one small teacupful of finely chopped suet1 two great spoonfuls of molasses1 half a teaspoonful of ginger1 nutmeg1 or cinnamon1--whichever is most desirable1--two eggs well beaten1 and half a teaspoonful soda4 ,beat all well together1 put into a pudding-mold1 and boil two hours4 ,fig ,pudding4--,half a pound of the best figs1 washed and chopped fine1 two teacupfuls of grated bread1 half a cupful of sweet cream1 half a cupful of sugar1 and one cupful of milk4 ,mix the bread and cream1 add the figs1 then the sugar1 and lastly the milk4 ,pour the mixture into a mold1 and boil three hours4 ,eat with wine or hard sauce4 ,barley ,cream for ,invalids4--,boil two pounds of lean veal in one quart of water1 add to it a quarter of a pound of pearl barley1 and boil till it can be rubbed through a sieve4 ,it should be about as thick as cream4 ,add a little salt4 ,apple ,float4--,one pint stewed and well-mashed apples2 whites of three eggs1 and four large spoonfuls of sugar1 beaten until stiff2 then add the apples1 and beat all together till stiff enough to stand alone4 ,fill a deep dish with rich cream1 or boiled soft custard1 and pile the float on top4 ,this is excellent with other fruits in place of the apples4 ,sago ,pudding4--,one dozen tart apples1 one and a half cup of sago1--soak the sago in water till soft2 peel and core the apples and place in a dish1 fill the apples with sugar1 a very little cinnamon and nutmeg1 pour the sago over and bake until the apples are cooked4 ,eat with wine sauce or hard sauce4 ,cocoa-nut ,custard4--,one pound grated cocoa-nut1 one pint of rich milk1 and six ounces of sugar4 ,beat the yelks of six eggs1 and stir them into the milk with the nut and sugar4 ,put into a farina-kettle1 or into a small pail which you can set into a kettle of boiling water2 stir all the time till very smooth and thick2 as soon as it comes to a hard boil1 take off and pour into cups4 ,apple ,pudding4--,one pint of stewed and sifted apples1 three eggs well beaten1 whites and yelks separate1 sugar enough to make the apple quite sweet1 one cup of stoned raisins rolled in flour2 half-pint each of milk and cream or condensed milk1 and a little salt and nutmeg4 ,sauce4--,one cup of sugar and half a cup of butter1 rubbed to a cream2 the white of one egg well beaten1 a little nutmeg or orange1 and when ready to serve1 stir in two great spoonfuls of boiling water2 if preferred1 add half a gill of wine instead of orange juice4 ,nice ,cheap ,pudding4--,one quart of milk1 four table-spoonfuls of flour1 four eggs1 six table-spoonfuls of sugar1 nutmeg4 ,steam three fourths of an hour4 ,orange ,pudding4--,peel five oranges2 cut in thin slices2 take out all the seeds4 ,pour over them a large cupful of white sugar4 ,bring a pint of rich milk to a boil in a farina-kettle2 wet a table-spoonful of corn-starch in a little cold milk2 beat the yelks of three eggs and pour them into the boiling milk1 stirring all the time4 ,when it thickens a little1 pour over the fruit4 ,beat the whites to a stiff foam2 add a table-spoonful of white sugar1 and pour over the top2 set it in the oven a few minutes to harden1 but do not brown it4 ,eaten hot or cold for dinner or tea4 ,substitute berries or peaches for oranges1 if you prefer4 ,custard without ,eggs4--,to one quart of new milk one teaspoonful of rennet wine1 or a small piece of rennet1 a little lemon1 nutmeg1 or vanilla1 or any spice you prefer1 and one table-spoonful of sugar to each quart of milk4 ,if too sweet1 the milk will not set firmly or quickly4 ,stir all together1 and set by the stove or near the fire2 cover closely4 ,it should begin to stiffen in an hour4 ,if it does not1 add more wine1 or rennet4 ,when firm1 before the whey separates1 take out the piece of rennet if the skin was used1 and set on ice till dinner4 ,to be eaten with sugar and rich cream4 ,nutmeg is always an improvement1 even if lemon or vanilla is used4 ,the wine rennet is nicer than simply the skin1 and it is a good idea to keep a bottle of wine with a piece of rennet in always on hand1 as it is often desirable to have it ready4 ,a ,quick ,pudding4--,bring a quart of milk to the boiling point in a farina-kettle or a pail set into boiling water2 add a small teaspoonful of salt1 two table-spoonfuls of rice or wheat flour1 wet smooth with cold milk4 ,stir this in as soon as the milk boils4 ,stir it a few minutes till perfectly smooth1 and let it remain in the outside vessel of boiling water half an hour4 ,be sure and keep the water in receiver or saucepan boiling hard around the inner one all the time4 ,eat with butter and sugar1 or thick cream and sugar4 ,this is very healthful1 especially in the summer1 and invaluable for invalids1 or children suffering with summer complaint4 ,when used as a remedy or preventive1 it should boil longer1 say one hour4 ,rice ,meringue4--,pick over one teacup of rice1 wash clean1 and boil in water until it is soft4 ,when done1 drain all the water from it4 ,let it get cool and then add one quart of new milk1 the well-beaten yelks of three eggs1 three table-spoonfuls of white sugar1 and a little nutmeg2 pour into a baking-dish and bake half an hour4 ,let it get cold2 then beat the whites stiff1 add two great spoonfuls of sugar1 flavor with lemon or vanilla1 and spread it over the pudding1 and slightly brown it in the oven4 ,be careful not to let it scorch4 ,sago ,pudding4--,one dozen tart apples1 one and a half cups of sago1 soak the sago in water till soft2 peel and core the apples and place in a dish2 fill the apples with sugar1 a very little cinnamon and nutmeg1 pour the sago over1 and bake until the apples are cooked4 ,eat with wine or hard sauce4 ,lemon or ,orange ,honeycomb4--,sweeten the juice of two oranges or lemons4 ,beat the whites of two eggs into a quart of rich cream1 and whisk it2 as the froth rises1 skim off and lay on the lemon or orange juice4 ,whisk until you have the whole frothed and laid on the juice4 ,it makes a pretty and agreeable dish4 ,it should be prepared the day before needed1 and set in a cool place4 ,apple ,snow4--,stew fine flavored1 sour apples2 sweeten and flavor to suit your taste2 strain1 and to one quart of sifted apples allow the whites of four eggs4 ,whisk them to a stiff froth2 then put the apple and whites together1 and continue to whip until they are so stiff you can turn the dish upside down without the mass falling off4 ,eat with cream or with bread and milk4 ,snow ,pudding4--,dissolve one box ,cox's gelatine in one pint of boiling water2 add two cups sugar and the juice of one lemon2 strain when nearly cold2 beat the whites of three eggs to a stiff froth1 add them to the gelatine2 beat all well together and put into a mold to shape it and let it get cold4 ,then take the yelks of three eggs1 beat and add to a pint of rich milk1 one teaspoonful corn-starch1 flavor with vanilla1 and boil in a farina-kettle4 ,when you wish to serve1 empty the mold of gelatine1 etc4 into the dish1 and pour the custard over4 ,in boiling the custard1 be careful not to cook it too much2 stir all the time1 and the moment it begins to set or thicken remove it4 ,if cooked too long it will whey4 ,cocoa-nut ,pudding or ,pies4--,break the nut1 save the milk2 take out the meat and grate it very fine2 take equal weight of sugar and cocoa-nut1 and half the quantity of butter2 rub the butter and sugar to a cream2 take five eggs1 whites and yelks beaten separately very stiff2 one cup of milk and the milk of the cocoa-nut1 and a little grated lemon4 ,line the dish with a nice paste1 put in the pudding1 and bake one hour4 ,cover the rim with paper to prevent burning4 ,this receipt will answer equally as well for pies as for pudding4 ,it will make three pies4 ,bohemian ,cream4--,four ounces of any fruit you choose1 which has been steamed soft and sweetened4 ,pass the fruit through a sieve1 and add one and a half ounces of melted or dissolved isinglass to a half-pint of fruit2 mix it well together2 then whip a pint of rich cream1 and add the fruit and isinglass gradually to it4 ,then pour it all into a mold2 set it on ice or in a cool place1 and when hardened or set1 dip the mold a moment in warm water1 and turn it out on a dish1 ready for the table4 ,spanish ,cream4--,dissolve three quarters of an ounce ,cox's gelatine in one half-pint of water2 take one pint milk1 one pint cream1 the well-beaten yelks of five eggs1 five table-spoonfuls of sugar4 ,sift all well together4 ,flavor with vanilla1 lemon1 or orange1 or any flavor most agreeable4 ,put into a farina-kettle and boil till it just begins to turn4 ,if done too much it will be watery1 or wheyey1 which spoils it4 ,when thickened like a smooth rich cream1 stir in the dissolved gelatine1 pour into molds1 and set in the refrigerator or a very cool place to harden4 ,beat up the whites of the eggs and pour over the top of the cream after you have removed it from the mold to the glass dish1 for the table4 ,rennet ,wine4--,buy a dried rennet in market1 or get a fresh one from the butcher's and prepare and dry it yourself4 ,when well dried and cured1 cut it in pieces of one or two inches2 put it into a large bottle and fill up with ,madeira wine2 for a good-sized rennet add from three pints to two quarts of wine4 ,it will keep for a year or two4 ,cold ,custard4--,warm one quart of milk as warm as when just milked2 sweeten and flavor to suit your taste2 stir into it two table-spoonfuls of rennet wine1 and turn it at once into the dish in which it is to be sent to table4 ,baked ,apples4--,core some ,baldwin pippins1 or any other fine-flavored tart apple4 ,sprinkle sugar on the bottom of a deep dish1 and set the apples into the dish with two or three on top4 ,fill the holes with sugar2 cover the lower apples with water1 and bake one hour4 ,a little cinnamon1 nutmeg1 or lemon will be an improvement for those who like fruit seasoned4 ,apple ,snow4--,stew some fine-flavored sour apples tender1 sweeten to taste2 strain them through a fine wire sieve1 and break into one pint of strained apples the white of an egg2 whisk the apple and egg very briskly1 till quite stiff1 and it will be as white as snow2 eaten with a nice boiled custard1 it makes a very desirable dessert4 ,season with a very little nutmeg and cinnamon1 add a little butter1 and bake in good pastry1 and you will have a very good apple pie4 ,,preserves ,,and ,,jellies4 ,to ,can ,peaches4--,we find the following mode of canning peaches in 8,tilton's ,journal of ,horticulture10 published in ,boston4 ,that journal is always so reliable1 that we have no hesitation in giving these directions to our readers3 8,take large ripe peaches1--not over-ripe1--halve and pare neatly and lay on a large meat-dish4 ,to a three-peck basket of fruit allow four pounds of sifted sugar2 sprinkle it over the fruit as you lay it in the dish2 when done set it in a cool place overnight2 the next morning fit each piece1 one by one1 nicely into the jar1 draining them from the juice4 ,when the jars are all filled put them close together in a kettle of cold water1 putting a double towel or something of the kind under them1 in the bottom of the kettle1 to prevent their cracking1 and set over the fire4 ,let the water heat gradually till it boils1 while you prepare the syrup from the juice that has been formed from the peaches and sugar overnight1 then fill up the jars with it1 being careful to let the bubbles of air escape2 they will be seen rising to the top2 if any are in the lower part of the jar they will rush up on the insertion of a fork4 ,when all are full begin to seal up1 and have a large pan of hot water standing near to put the jars in as fast as sealed1 where they can cool off gradually4 8,where one has glass jars or bottles1 without tight-fitting covers1 prepare a cement of one pound rosin to two pounds of mutton-suet1 melted together and well mixed2 have pieces of strong muslin cut large enough to tie over the mouths of the jars or bottles2 lay the muslin on a board and with a spoon spread over a thick coating of cement2 take up the muslin quickly1 before it has time to cool1 and put it on the jar with the cement side downward1 pressing it closely over the sides4 ,if the muslin is not very thick it is well to spread more cement on top of the first cover1 and lay over that a second piece of muslin1 then tie down with twine and finish with a good coat of cement over all4 ,this is a good way to use up old jars whose covers have been broken or lost40 ,mixed ,marmalade4--,apples or pears mixed with quince make very pleasant marmalade4 ,they should be pared and cut in small pieces2 just cover them with water1 or boil the cores and skins first and use the liquor to boil the fruit in2 stew the fruit till it can be mashed with a wooden spoon2 when well mashed add the sugar1 three fourths of a pound of sugar to a pound of fruit 7of course the fruit is weighed before beginning to cook72 let it cook slowly for two or three hours1 the longer it cooks the more solid it will be when cold4 ,pear1 quince1 and apple marmalade are made in the same way4 ,with pears1 if very mild1 many add the juice and grated rind of lemons1 to suit the taste1 to the sugar4 ,jellies4--,in making jellies of apricots1 quinces1 peaches1 apples1 or plums1 peel1 remove the stones or cores1 cut in pieces1 cover with water and boil gently till well cooked2 then strain the juice gently through a jelly-bag1 and add a half-pint of sugar to a pint of juice 7for berries a pound of sugar to a pint of juice72 boil till it ropes from the spoon1 or from fifteen to twenty minutes4 ,in making raspberry jelly1 use one third currants and two thirds raspberries4 ,peach ,jelly4--,cut peaches in half1 peel them1 and take out the pits from the stones2 make a clear syrup of a pound of white sugar to half a teacup of water4 ,when made and boiling hot put in the peaches and part of the pits1--too many pits give a bitter flavor1--boil gently ten minutes1 then put half of the peaches on a platter1 and boil the other half ten minutes longer2 mix with the liquor of the peaches the strained juice of three lemons or oranges1 and one ounce of isinglass or ,cox's gelatine1 that has been first dissolved and strained2 fill the molds half full of jelly1 let it stand till set1 then add the rest of the peaches1 and fill the molds with jelly4 ,one dozen peaches will make a good-sized moldful4 ,it is a very handsome table ornament1 and very palatable4 ,quince ,jelly4--,boil the quince peelings1 cores1 and such of the fruit as you do not wish to can till soft1 in just enough water to cover2 then put into jelly-bags wrung out of hot water2 hang the bags by strings on a stick laid across two chairs or benches1 with a dish underneath1 and let it drain without squeezing till the juice is all run out2 then to every pint of juice weigh three quarters of a pound of sugar1 put it into a large platter or a deep dish1 and set in the oven to get hot1 but not browned1 while the juice in the preserving-kettle is brought to a boil2 when it begins to boil skim clear1 and then pour in the hot sugar1 stir all well together1 skim clear1 boil fifteen minutes1 and dip into hot jelly-glasses4 ,to ,preserve ,quinces4--,select the fairest quinces1 pare1 cut in half1 and remove the core neatly2 then weigh1 using a quarter of a pound of sugar to one of fruit2 boil the quinces until tender in enough water to cover them1 and when done take carefully up on a platter4 ,to make your syrup1 use half a pint of the water in which the fruit was boiled to each pound of sugar4 ,when skimmed clear1 boil the quinces in the syrup five minutes2 have the cans hot1 and fill while the fruit and syrup are boiling hot2 seal each can1 or close the covers tightly1 as fast as filled4 ,candied ,orange ,peel4--,cut the fruit into quarters lengthwise1 take out the pulp and put the peels in strong salt and water for two days1 then take them out and soak for an hour in cold water1 after which put them into a preserving-kettle with fresh cold water and boil till the peels are tender1 when they should be put on a sieve to drain4 ,make a thin syrup of a quart of the water in which they were boiled and a pound of sugar1 and simmer the peels in it for half an hour1 when they will look clear2 pour the peels and syrup into a bowl together1 to stand till the next day1 when you must make as much syrup as will cover them1 of the proportion of a pound of sugar to a pint of water1 boiling it till it will fall from the spoon in threads2 put the peels into this syrup1 boil half an hour1 then take them out1 drain on a sieve1 and as the candy dries transfer them to a dish to finish in a warm place4 ,when dry1 store them for use4 ,this receipt is useful for any lemon1 orange1 or citron peel1 and perfectly wholesome4 ,apple and ,quince ,sauce4--,pare1 quarter1 and core one peck of sweet apples and half a peck of quinces2 then weigh both together2 save all the cores and peels that are free from specks or worms2 put these into a preserving-kettle1 just cover with water1 and boil twenty minutes2 strain and pour the liquor over the quinces1 cover closely1 and let it boil till about half done1 then add the apples2 stir occasionally to prevent its burning1 being careful to break the pieces as little as possible4 ,when done so that a straw or knitting-needle will pass easily1 add half a pound of sugar to every pound of fruit1 stir it in gently1 cover again closely1 and leave it on the back part of the stove to simmer a short time1 say twenty minutes1 till the sugar is thoroughly incorporated with the fruit4 ,then pack in stone pots and cover closely4 ,it is a very excellent substitute for apple-butter1 and to most tastes more palatable4 ,apple ,sauce4--,take sweet cider1 as soon as it comes from the cider-press1 before it has passed through any change4 ,boil it down nearly half2 then pare and quarter as many of the best sour apples as you wish to 8do up02 cover them with the cider when boiling hot1 and cook till well done2 but not so as to lose their shape4 ,most of the cider will be absorbed by the apples4 ,what remains can be bottled for future use4 ,when done1 put into jars1 and cover or cement4 ,or1 if only needed for daily sauce1 let the apples boil longer1 stirring often1 until it becomes like marmalade4 ,this makes not only a most delicious sauce1 but is very healthful1 as all the nourishment of the apples from which the cider is made is retained1 and the stimulating or alcoholic properties are dispelled by boiling before fermentation takes place1 and we lose the sharp1 biting taste of the old apple-butter made from boiled cider4 ,baked ,pears4--,take ripe pears1 juicy and of a good flavor1--not ripe enough to be very soft4 ,wipe them clean1 put them into a stone jar1 stems upward2 when the bottom of the jar is covered1 sprinkle over sugar 7the nature of the pear must determine the quantity of sugar needed2 some are so sweet that they require but little74 ,set in another layer of pears2 add more sugar1 and so on till the jar is full4 ,put in a pint and a half of water for every gallon that the jar contains2 cover the top of the jar with a paste of simple flour and water1 and bake in a slow oven two hours4 ,,cheese4 ,stilton ,cheese is one of the richest kinds4 ,the cream of one day's milk is added to the warm new milk of the next4 ,in ,england they are made in a deep hoop or vat containing from eight to ten pounds1 and are not considered of proper age for the table till two years old4 ,little blue spots through the cheese1 not at all like those on common moldy cheese1 is the test of ripeness4 ,we have seen them made in a two-quart hoop4 ,they require very careful handling1 and are very fine 7we think more agreeable7 at a year old than when left to the age that epicures love best in cheese4 ,the ,cottenham ,cheese is a variety of cream cheese manufactured in ,cottenham1 near ,cambridgeshire1 that is considered superior to the ,stilton1 as the herbage upon which the cows feed gives the milk a peculiar fragrance4 ,the ,parmesan is made in several parts of ,lombardy4 ,it is quite celebrated4 ,many suppose it is made from goat's milk1 but it is simply from cow's milk skimmed4 ,the meadows of the ,po are noted for extremely rich herbage1 and the peculiarities of the ,parmesan cheese are owing in part to this1 together with the mode of manufacturing it4 ,half the milk to be used is allowed to stand sixteen hours1 the other half but six4 ,it is then heated and coagulated in a boiler1 and broken up fine1 without removing1 by sticks with cross-wires2 then scalded once more till the curd has separated from the whey and become quite firm4 ,it is then taken out1 drained1 salted1 and pressed4 ,the best ,parmesan cheese is kept four years before cutting4 ,the ,cheddar is similar to the ,parmesan2 but very little of the best quality is now made1 and that which is generally imported for it is inferior4 ,the ,dunlop is one of the best ,scottish cheeses1 made only of new milk1 but there is nothing peculiar in the mode of making it4 ,a peculiar kind of cheese in ,lincolnshire is known in ,london as ,new ,cheese4 ,it is made wholly from cream1 or sometimes morning's milk1 warm from the cow1 is used1 and the cream of the day before added to it4 ,it is made quite thin1 pressed gently two or three times1 then left to cure for a few days1 when it is ready to be sent to market for immediate use4 ,it is greatly esteemed for eating with radish and salad4 ,this cheese is easily made in any family when sufficient cream can be spared4 ,stir in a table-spoonful of rennet to a quart of warm cream2 when the curd is 8set10 spread a cloth over a sieve and lay the curd into it to stand for twenty-four hours1 when it may be put into a small hoop1 a wet cloth and a board laid on top1 to press and drain it a little1 and in a few hours it will be ready for use4 ,the ,swiss ,cheese has a peculiar flavor and richness1 which can be gained only from the mountain pastures4 ,some varieties are mottled and highly flavored by the bruised leaves of the melilot4 ,in ,sage or ,green ,cheese1 the curd is colored and flavored by bruising the fresh green leaves of sage1 marigold1 parsley1 or corn leaves1 and mixing with the curd4 ,among the ,romans it was customary to flavor with thyme and other sweet herbs4 ,cream ,cheese is simply cream dried sufficiently to be cut with a knife4 ,green rushes are plated or sewed together and laid on the bottom of the hoop1 which must have holes all through it for the whey to run off freely4 ,on these rushes a quantity of good thick cream is laid2 another plait of rushes or ,indian-corn leaves is put on top of the cheese1 so that it may be turned without handling4 ,the cheese should not be more than an inch to an inch and a half thick4 ,the thinner it is made the sooner it ripens4 ,it is now kept in a warm place for a few days to sweat or ripen1 but it requires much care and good judgment1 as too great heat or cold is injurious4 ,in ,thuringia and ,saxony a cheese is made of five pounds of the best potatoes1 half steamed1 pulverized and reduced to a pulp1 and well beaten and mixed into ten pounds of sweet curd2 a little salt is added1 then it stands three or four days1 and is again thoroughly broken up and kneaded1 and then pressed into little baskets for the whey to drain off1 then made into balls and dried in the shade4 ,they keep well1 and improve with age1 and are said to excel in flavor the best cheeses made in ,holland4 ,we are indebted for much information respecting foreign cheese to ,webster's 8,encyclopedia of ,domestic ,economy10 a very useful and valuable work for all housekeepers4 ,cheese ,straus4--,quarter of a pound of puff paste1 and a quarter of an ounce of good cheese1 grated very fine1 a little salt and cayenne pepper mixed with it4 ,sprinkle the cheese1 salt1 and pepper over the paste1 and roll it out two or three times4 ,cut the paste into narrow strips about five inches long2 bake in a slow oven1 and serve very hot4 ,,pickles4 ,peach ,pickles4--,select the finest and fairest fruit 7we prefer ,rareripes or ,honest ,johns to ,morris ,whites or ,malacatoons1 but that is a matter of taste71 weigh the peaches1 and for every pound of fruit take a full pound or slightly heaped quart of granulated sugar2 put one gill of good cider vinegar and half a gill of water to every six pounds of sugar2 put the vinegar and water into the preserving-kettle first1 then add the sugar1 set the kettle on the back part of the range or stove where it will dissolve gradually4 ,while the sugar is melting prepare the peaches2 pour boiling water over a few at a time1 and then rub each one carefully with a soft towel to take off a thin skin without disfiguring the peach2 as you peel throw them into cold water to prevent their turning black4 ,when all are peeled1 or if two are working at them1 as one peels let the other stick a clove and two small pieces of cinnamon1 or two or three cassia-buds into each peach1 and occasionally put in two cloves1 but not often1 as too many cloves make them bitter4 ,while preparing the sugar over the fire1 and after waiting a suitable time1 if you find it will not dissolve without more water1 add some1 but only a little at a time1 say half a cupful4 ,it is difficult to tell just how much water is needed1 as some sugar melts more readily and with less water than others2 for this reason it is wise to add the water by degrees1 as for sweet peach pickles it is desirable to use just as little water as possible4 ,bring the syrup to a boil just as soon as possible after you have all the fruit prepared2 skim as fast as the scum rises1 and when clear put in as many peaches as will cover the surface of the syrup without crowding and bruising2 let them boil up for three or four minutes1 turn over carefully in syrup that both sides may be cooked evenly1 and then remove into two-quart stone jars1 with nicely fitting covers1 taking care not to break the fruit2 dip out a cup or two of syrup to each jar1 cover over and set on the side of the range to keep hot for a little while1 till you have others filled to take their place4 ,fill each jar full of fruit4 ,when all the peaches have been thus cooked and removed to jars1 pour in as much syrup as they will hold and allow the cover to fit closely4 ,put them aside for three or four days1 then drain off all the syrup and heat it again2 when boiling hot fill up the jars again1 and cover up4 ,repeat the scalding again in a week's time1 unless you find the peaches were so ripe as to have cooked enough to endanger their falling to pieces4 ,in that case another scalding would injure them4 ,to seal up jars1 cut a piece of old cotton or linen1 large enough to cover over the top and come half an inch over the side1 leaving it loose so the cover will fit in1 dip the cloth in the white of egg to seal it down over the edge1 place on the cover1 then wet plaster of ,paris quite soft and spread over the top and so far over the sides as to cover the cloth4 ,the plaster hardens immediately1 and you have a solid cover at once1 and air-tight2 wet only as much at a time as will be needed for one jar1 as it stiffens so soon4 ,put on sufficient to entirely bury the stone cover4 ,pickled ,plums4--,prick the plums with a sharp needle1 else they will fall to pieces badly when you put in hot syrup2 tie the cloves and cassia-buds in a cloth1 or throw loose into the syrup1 instead of sticking them into the plums4 ,of course they are not thrown into boiling water like peaches1 as it is desirable to preserve them as whole and perfect as possible4 ,except in these two particulars1 proceed as with the peaches4 ,for extra rich pickles1 when boiling the syrup the second time1 add one third more sugar than was used to make the first syrup4 ,this gives a very rich fine flavor2 the small amount of vinegar used at first prevents its being too sweet4 ,some prefer peaches1 when pickled1 quite sour4 ,in that case a pint of vinegar and three pounds of sugar to every seven pounds of peaches is the common proportion1 with cloves and cassia-buds or cinnamon1 as in the first receipt2 cassia-buds are milder and less woody in taste than cinnamon4 ,pears and crab-apples1 prepared like peaches1 make a fine pickle4 ,green ,tomato ,pickles4--,slice half a peck of full-grown tomatoes just ready to turn red4 ,they are more crisp if you can secure them after there has been almost a frost1 not enough to turn the vines black4 ,slice very thin1 cut off the blossom and stem ends and throw away4 ,for every gallon of sliced tomatoes take twelve large green peppers1--the bell pepper is the best4 ,put a layer of sliced tomatoes into an earthen or wooden dish1 then a layer of peppers1 sprinkle over a handful of salt1 then more tomatoes and peppers1 adding salt to each layer till all are put in4 ,a pint of salt is sufficient for a gallon4 ,press this down and place a weight on the plate or wooden cover4 ,a metal cover will not answer4 ,let it stand till morning1 when it should be put in a sieve or hung up in a strainer to drain4 ,put three quarts of best cider vinegar over the fire to scald4 ,tie up in a cloth two cups of white mustard-seed1 half a cup of sliced horse-radish1 half an ounce of whole cloves1 and the same of cinnamon and allspice1 and throw into the vinegar4 ,when the brine has all drained from the tomatoes1 pack them closely in a stone pot and pour the boiling spice and vinegar over it4 ,lay over them a plate small enough to fit inside the pot1 and put a smooth clean stone on the plate to keep the pickle under the vinegar4 ,let it stand a few days1 and then scald again4 ,some like part of the spices sprinkled through the tomatoes rather than have all tied in a bag4 ,some prefer the spices ground1 and many prefer the tomatoes and peppers chopped1 not very fine1 rather than sliced4 ,either way they make a fine pickle4 ,to ,pickle ,green ,tomatoes4--,slice thin in separate plates green tomatoes and onions2 allow half a dozen of large green peppers to one peck of tomatoes4 ,take a large earthen or wooden bowl and lay in a layer of tomatoes and a layer of onions1 sprinkling in a table-spoonful of salt to each layer2 continue this until you have packed together all you wish to pickle4 ,then turn a large plate or clean dry board over the tomatoes1 and put some heavy weight1 a stone1 on top and let it stand till morning2 then drain off all the salt and juice1 and pour over boiling vinegar1 strongly spiced with cinnamon1 cloves1 and very little allspice and ginger1 which should be tied in a little bag1 and removed when the vinegar is poured over2 cover close and let them stand a week1 when the vinegar should be poured off1 the pickles thoroughly drained1 and cold vinegar poured over the tomatoes4 ,some chop the onions pretty fine after they are drained from the salt4 ,pickled ,nasturtiums4--,gather the seed when green and not fully grown1 and drop them into vinegar as you pick them4 ,when you have a sufficient quantity scald the whole in vinegar1 and bottle them or soak them twelve hours in brine2 then drain and pour over boiling vinegar1 with whole black peppers and allspice tied in a bag4 ,they are often used as substitutes for capers1 and the flowers and young seeds are used in salads4 ,pickled ,cauliflower4--,select the most perfect2 break off the flowers1 as they would naturally part4 ,put a layer of them in a jar and sprinkle over salt2 then another layer of cauliflower2 then salt1 and so on4 ,let them soak two days2 then wash off the salt and let them drain well2 then pack in a jar or bottle1 and pour over boiling spiced vinegar4 ,in a few days1 if necessary1 heat the vinegar again1 and pour over them1 and cover or cork closely4 ,tomato ,pickles4--,slice half a peck of green tomatoes very thin2 sprinkle over them half a pint of salt2 slice half a dozen onions and three large peppers full grown1 but before they have turned red2 add these to the tomatoes2 let them stand twenty-four hours1 then drain them perfectly free of the liquor or brine2 mix with them one table-spoonful of black pepper1 one of allspice1 one of mustard1 half a table-spoonful of cloves1 and the same of cinnamon all finely powdered2 to this add a quarter-pound of whole mustard-seed2 stir all well together and just cover with good cider vinegar4 ,boil this mixture until as thick as jam1 stirring often to prevent its burning4 ,to ,pickle ,onions4--,choose all of a size2 peel and pour on them boiling salt and water2 cover close1 and when cold drain the onions1 and put them into jars or bottles4 ,for white onions1 fill up with hot distilled vinegar2 for colored onions1 use white wine vinegar2 for both1 add ginger1 two or three blades of mace and whole pepper4 ,if the onions are soaked in milk a little while after peeling1 it will preserve their color4 ,another way is to soak the onions in brine three or four days1 then drain and pour on cold boiled vinegar1 with spices4 ,this will insure their being crisp4 ,to ,pickle ,red ,cabbage4--,select the purple-red cabbage1 take off the outside leaves1 quarter1 and take out the stalk1 then shred the cabbage into a colander or small basket1 and sprinkle with common salt4 ,let it remain a day or two1 then drain and put into jars2 fill up with boiling vinegar1 spiced with ginger and black pepper1 in the same proportions as for the cucumbers1 and add a few slices of red beet-root2 some add a few grains of powdered cochineal4 ,if the vinegar is boiled1 and then allowed to stand until cold before pouring over the cabbage1 it will better insure its crispness1 but will not keep so well as if put on boiling hot4 ,cucumber ,pickles4--,the small long kind are the best for pickling1 and those but half grown are nicer than the full grown4 ,let them be freshly gathered2 pull off the blossom2 but do not rub them2 pour over them a strong brine boiling hot2 cover close1 and let them stand all night4 ,the next day put your hand in the jar or tub and stir gently1 to remove all sand2 drain on a sieve1 and then dry in a cloth4 ,make a pickle with the best cider vinegar1 adding spice in the following proportions3 ,to each quart of vinegar put half an ounce of whole black pepper1 the same of ginger and allspice1 and one ounce of mustard-seed4 ,if the flavor is agreeable1 add four shalots and two cloves of garlic to a gallon of vinegar4 ,when this pickle boils up1 throw in the cucumbers1 and make them boil as quickly as possible three or four minutes4 ,put them in a jar with the boiling vinegar1 and cover closely4 ,when cold1 put in a sprig of dill1 the seed downward1 if you like it4 ,made in this way they will be tender1 crisp1 and green4 ,if the color is not quite clear enough1 pour off the vinegar the next day2 boil up1 and pour over the cucumbers2 cover perfectly tight4 ,to ,pickle small ,cucumbers and ,gherkins4--,choose small perfect gherkins or cucumbers2 spread on platters1 mix a small bit of alum1 pulverized1 with salt1 and cover them2 let them lie in this a week4 ,then drain them1 put them into a jar1 cover with boiling vinegar1 and cover it thick with grape-leaves4 ,set them near the fire4 ,if they do not become tolerably green after an hour or so1 pour the vinegar into another jar1 set it on the hot range or hearth until too hot to bear your hand in it1 but do not let it boil1 then pour again over the pickles1 cover with fresh leaves2 repeat this till they are as green as you wish4 ,tomato ,catsup4--,wash and drain two bushels of fair1 ripe tomatoes2 cut out the stems and any imperfect spot2 put the fruit into a kettle1 giving each one a squeeze to break the skin as you throw them in 7a brass kettle1 scoured perfectly bright1 is the best1 as being less likely to burn on the bottom than the porcelain kettle74 ,cut up twelve ripe bell-peppers and as many onions1 and put with the tomatoes4 ,set the kettle over the fire and let the fruit cook two hours1 stirring often from the bottom to prevent the tomatoes sticking or burning4 ,then strain through a wire sieve1 or better still a patent scoop and sieve combined1 made of tin2 with a crank or handle to turn the paddle1 which easily presses the juice and meat through the strainer at the bottom1 leaving seeds and skins inside4 ,when strained1 add a pint and a half of salt1 a quart of vinegar1 three table-spoonfuls of ground cinnamon1 three of black pepper1 two of cloves1 two of allspice1 two of mace1 and one of ginger4 ,boil slowly twelve hours4 ,of course it cannot be finished in one day2 but at night must be emptied from the kettle into large wooden or earthen bowls1 covered over closely1 and left to stand till morning4 ,the brass kettle should be well cleaned and dried as soon as emptied1 that no verdigris may form in or around it1 and to be all ready for use the next day4 ,in the morning put the catsup up into the kettle again1 and boil slowly all day1 or till as thick as rich cream1 so that no clear liquid will rise to the top4 ,stir often from the bottom2 as it thickens it will stick to the bottom if not carefully stirred1 and scorch very easily4 ,that will spoil the whole4 ,it is well to turn a plate down on the bottom of the kettle1 it will not burn so readily4 ,people differ so in their ideas of seasoning--some like food very fiery and highly seasoned1 while others like very little--that it is not possible to give the exact amount of spices4 ,we have given a medium quantity which1 by tasting1 can be varied to suit your own taste4 ,when cooked sufficiently the catsup should be put into strong bottles tightly corked and tied down4 ,very little danger of bursting the bottles or forcing the cork out4 ,none that we have ever tried have done so4 ,in hot weather1 if kept too damp1 it may sour2 but we have now some made last summer as good as the new4 ,,miscellaneous ,,hints4 ,to ,make ,tea4--,there is very little skill required in making tea1 and yet very few have it well prepared4 ,it is important that the water should be boiling1 not simply scalding2 if it is not1 the tea will be worthless4 ,for ,english breakfast tea it is best to allow two heaped teaspoonfuls for each person4 ,either put the tea into a perfectly dry pot1 and set it on the corner of the range till heated through1 before adding the water1 or fill the teapot with boiling water and let it stand till thoroughly hot2 and then empty it out and put in the tea4 ,this done1 pour on two cups of boiling1 bubbling hot water1 set it on a range or a trivet over a spirit lamp1 and let it boil two minutes2 then add a teacup of boiling water for every person1 and let it boil again for three or four minutes4 ,put into the teacups sugar and milk according to the taste of those who are to use the tea1 and fill up with the boiling tea4 ,when the cups are once filled1 put more boiling water to the tea in the same proportion1 and again set the pot on the trivet to boil again three or four minutes4 ,the last will be nearly if not quite as good as the first drawing1 some prefer it2 but in no case fail to have really boiling water4 ,in making oolong or green teas1 less tea is needed1 and much less boiling4 ,in both cases it is well to put the tea into a perfectly dry teapot1 and set it where it will get hot before the water is put in1 or fill the teapot with boiling water1 cover close till thoroughly heated1 then pour out the water and put in the tea before the pot has time to cool1 and then cover the tea with boiling water4 ,set it where it will simmer1 not boil1 five minutes before using4 ,the tea-tree1 or shrub1 commonly grows from three to six feet high2 but in its wild or native state it is said to reach twenty-four feet4 ,in ,china it is cultivated in numerous small plantations4 ,it resembles the myrtle in the form of the leaf and general appearance4 ,the blossoms are not unlike those of the wild rose1 but smaller1 white1 and very fragrant4 ,the blossoms are succeeded by soft green capsules1 containing from one to three white seeds4 ,these capsules are crushed for oil1 which is in general use in ,china4 ,substitute for ,milk in ,tea and ,coffee4--,beat up one egg to every coffee-cupful of tea or coffee4 ,put it in a cup and pour over it very gradually the tea or coffee1 very hot1 stirring all the time to prevent the egg from curdling4 ,bread ,crumbs4--,be very careful that no piece of bread1 that can be used1 is wasted4 ,gather all waste or broken pieces1 put them in a clean dish1 and set into the 8heater10 if you have one to your stove or range2 if not1 into the oven after the cooking for the day is done1 leaving the door open that the pieces may not burn4 ,when thoroughly dried roll them fine on a board1 and with a rolling-pin kept expressly for the purpose1 as it makes a pastry board and pin rough to roll any hard substance4 ,sift the crumbs through a colander1 and keep them in a stone pot1 in a dry place1 covered closely1 or put in a linen bag and hung up in a cool place4 ,they are excellent to use in cooking many things1 as well as for stuffing1 and you cannot save too large a quantity4 ,if well dried and properly aired1 they will keep a year1 and be as sweet as when first rolled1 and1 aside from the economy1 are a great convenience4 ,,gleanings4 ,to ,clean ,kid ,gloves4--,have ready a little new milk in one saucer1 a piece of white soap in another1 and a clean cloth folded two or three times4 ,on the cloth spread out the glove smooth and neat4 ,take a piece of flannel1 dip it in the milk1 then rub off a good quantity of soap on the wetted flannel1 and commence to rub the glove toward the fingers1 holding it firmly with the left hand4 ,continue this process until the glove1 if white1 looks of a dingy yellow1 though clean2 if colored1 till it looks dry and spoiled4 ,lay it to dry1 and the operator will soon be gratified to see that the old glove looks nearly new4 ,it will be soft1 glossy1 smooth1 and elastic4 ,to ,keep ,grapes4--,the ,chinese have a curious method of preserving grapes1 so as to have them at command during the entire year4 ,it consists in cutting a circular piece out of a ripe pumpkin or gourd1 making an aperture large enough to admit the hand4 ,the interior is next completely cleaned out1 the ripe grapes are placed inside1 and the cover replaced and pressed in firmly4 ,the pumpkins are then kept in a cool place1 and the grapes will be found to retain their freshness for a very long time4 ,to ,clean ,oil-,cloths4--,do not use soap1 or scour with a brush1 but wash with soft flannel and lukewarm water2 wipe perfectly dry4 ,then wring a clean cloth out of skimmed milk1 and wipe the oil-cloth over1 moving the cloth one way1 straight across1 not round in circles or waves1 and finish with a clean1 dry cloth4 ,in this way you can keep the oil-cloth looking fresh and new1 and it will last much longer than if washed with soap and scrubbed with a brush4 ,fill your ,lamps in the ,morning4--,scarcely a week passes but we read accounts of frightful accidents from kerosene lamps exploding and killing or scarring for life men1 women1 and children4 ,a simple knowledge of the inflammable nature of the liquid will probably put a stop to nearly all the accidents4 ,as the oil burns down in the lamp1 highly inflammable gas gathers over its surface1 and as the oil decreases the gas increases4 ,when the oil is nearly consumed1 a slight jar will inflame the gas1 and an explosion is sure to follow4 ,a bombshell is no more to be dreaded4 ,now1 if the lamp is not allowed to burn more than half-way down1 such accidents are almost impossible4 ,always fill your lamp every morning1 and then you need never fear an explosion4 ,colored ,silk4--,mix equal parts of soft soap1 alcohol1 and molasses4 ,cover a table with a clean cloth1 spread the article to be cleansed on smooth1 and1 holding firmly with one hand1 sponge it thoroughly with this mixture4 ,if the silk is spotted with grease or stains1 give the spots an extra sponging4 ,when the silk has been well sponged1 rinse in tepid water twice1 and finish with a third rinsing in cold water4 ,have your irons hot1 and iron the silk immediately as it is taken from the last water4 ,of course if a dress is to be cleansed1 it will be first ripped apart and each piece sponged1 rinsed1 and ironed1 before the next is touched4 ,it is a great convenience when two persons can work together in doing this1--one to sponge1 while the second rinses and irons4 ,this compound for cleansing silk does not sound inviting1 but try it4 ,we have washed the most delicate colors1--blues1 violets1 etc41--and unless the color is entirely taken out1 or paint been transferred to the silk1 it is surprising how like a new silk the dress can be made to look4 ,cashmeres or merinoes of the finest color can be thus cleansed and made to look like new2 but they should be rinsed in hot water4 ,to ,remove ,fruit ,stains4--,a solution of chloride of soda will remove peach and all fruit or vegetable stains1 and is also excellent in removing mildew2 but for this it must be applied several times1 and exposed to the sun1 while fruit can be removed by it instantly4 ,of course it can only be used for white cotton or linen goods4 ,it is perfectly harmless if well rinsed in clear water immediately after using4 ,bee or ,wasp ,stings4--,wet some cut tobacco and lay it on the sting4 ,in five minutes it will be cured4 ,always keep cut tobacco in the house for such emergencies4 ,it is invaluable and sure4 ,to ,preserve ,brooms4--,wet the broom every week in boiling suds1 and it will be toughened by it1 will last much longer1 will not cut the carpet1 and will sweep as elastic as a new broom4 ,glossy ,starch4--,put two ounces of white gum-arabic powder into a pitcher2 pour over it a pint of boiling water1 stir well and cover it up2 let it stand overnight4 ,in the morning pour it from the dregs into a clean bottle1 and keep for use4 ,a table-spoonful of this stirred into a pint of starch made in the usual manner will give your lawns1 either black or printed1 a new look1 which nothing else can give1 after being once washed4 ,much diluted1 it is excellent for thin white muslin4 ,salt for ,nuts4--,many people find nuts of all kinds injurious1 and some are made seriously ill by them4 ,it is said1 and we think truly1 if a little salt be used with them it will prevent any injury or inconvenience arising from their use4 ,to ,take ,ink ,stains from ,mahogany4--,put a few drops of nitre in a teaspoonful of water4 ,touch the ink-spot with a feather dipped in the mixture2 and as soon as the ink disappears1 rub it instantly with a cloth wet in cold water1 or there will be a white mark left1 which will be difficult to remove4 ,to ,keep ,quinces4--,gather the fruit at the usual time1 then put carefully into barrels so as not to bruise1 rejecting all but the perfectly sound2 then fill with water1 head up1 and put in the cellar4 ,they will keep all winter1 retaining all the peculiar qualities and flavor of fresh quinces4 ,fruit ,stains4--,when berries and fruits of all kinds are in season1 the housekeeper will find it necessary to look carefully after the stains4 ,they are easily removed if attended to at once1 but if left to dry for a day or two it will be a more difficult work4 ,stretch the stained spot tightly over a deep bowl or pail1 and pour over it boiling hot water1 letting it filter through till the stain disappears4 ,the water must be really boiling1 not simply scalding4 ,if the article has been thrown into suds before looking after the stains1 the hot water will not destroy them4 ,in that case wet the stain1 and while wet spread over the spot some chloride of lime1 lay the piece on the grass1 or hang on the clothes-line where the sun will strike through for a few minutes1 and then wash and boil immediately4 ,this is sure1 but should be used with care and judgment or it will eat the cloth2 but with proper oversight it is safe and reliable4 ,chloride of lime is largely used in bleaching linen1 cotton1 and silk in the different manufactures4 ,in former times chlorine1 or oxygenated muriatic gas1 was used in bleaching1 but its effect on the lungs of the workmen was very injurious4 ,since chloride of lime has been used instead of chlorine1 it is considered safe for those employed in factories1 and harmless in its effects on the goods bleached4 ,in pickling1 paring1 or preserving fruit1 the hands get badly stained4 ,rub them in lemon-juice2 wet your nail-brush in the juice and carefully brush your nails and hands2 this will remove the stains effectually4 ,a 8bleaching liquid10 prepared from chloride of lime1 is very effectual in removing all stains except those made by grease4 ,put four ounces of chloride of lime into a wide-mouthed quart bottle1 add a little water and stir well with a stick1 then fill the bottle nearly full with water1 and let it stand corked for two weeks1 that the chloride may dissolve4 ,during this time some gas will be disengaged1 and to prevent explosion or driving out the cork it will be well twice a day to remove the cork for an instant only1 and as the gas has an extremely offensive smell it is important that care should be taken not to inhale it1 as it is injurious to the lungs2 when diffused through the apartment in small quantity it is not hurtful4 ,after standing two weeks1 the fluid portion should be poured off and kept in a bottle in a dark place1 with paper wrapped around it1 as light and air injure its properties4 ,this fluid should be kept in every family1 but servants ought not to be allowed to use it indiscreetly4 ,ink ,stains4--,if ink is spilled on clothes or carpet1 do not allow it to dry1 but as speedily as possible get cotton batting1 and1 wetting it in sweet milk1 soak the spot and rub with the cotton4 ,wring the cotton out and soak again with milk1 and if used when the ink is fresh it will soon remove it4 ,this done1 wash in warm soapsuds and rinse in clear warm water4 ,buying ,furs4--,in purchasing furs1 a sure test of what dealers call a prime fur is the length and density of the down next to the skin4 ,this can be readily determined by blowing a brisk current of air from the mouth against the set of the fur4 ,if the fibers open readily1 exposing the skin to view1 reject the article2 but if the down is so dense that the breath cannot penetrate it1 or at most shows but a small portion of the skin1 the article may be accepted4 ,drying ,umbrellas4--,most people dry their umbrellas handle upwards4 ,this concentrates the moisture at the tip where it is close1 rusts the wire which secures the stretchers1 and rots the cloth4 ,after the umbrella is drained1 it is better to invert it1 and dry it in that position4 ,a ,tight ,ring4--,to remove a tightly fitting ring from a finger1 without pain1 pass the end of a portion of rather fine twine underneath the ring1 and evenly encircle the finger from below upward 7as whipmakers bind lashes on7 with the remainder1 as far as the centre of the finger1 then unwind the string from above downward by taking hold of the end passed under the ring1 and it will be found the ring will gradually pass along the twine toward the tip of the finger4 ,scrubbing ,white ,paint4--,as little soap as possible should be used with this1 and that in the water and not on the cloth4 ,it not only makes the paint yellow1 but1 after a little while1 removes it altogether4 ,a noted housekeeper would never allow either soap or hot water to be used on paint1 except in case of grease4 ,cold water and a scrubbing-brush were her weapons of offence in waging warfare with dirt4 ,this makes hard work1 but it gives a very fresh look to paint1 and saves soap and fire1 if one is inclined to try it4 ,for greasy spots use a very little soda 7carbonate7 in the first water1 to be immediately rinsed off and wiped dry4 ,how to ,wash ,graining4--,take clear warm water1 a clean1 white cloth1 and wash a small place and wipe dry with another clean white cloth4 ,do not wet any more space than you can dry immediately with your cloth1 as it must not be left to dry in the atmosphere2 it must be rubbed dry1 hence the necessity for clean white cloths4 ,if the paint has been neglected until very much soiled with greasy fingers1 or specked with a summer's growth of flies1 a very little hard soap may be put in the first water1 and then rinsed off with clear water2 but avoid soap if you possibly can1 as it dulls the varnish1 however carefully used4 ,on no account must it be rubbed on with a cloth4 ,codfish should be purchased in small quantities1 as they are disagreeable to have in the house4 ,even the desiccated codfish1 that comes in boxes1 cannot be kept so tightly covered as to secure us from the unpleasant smell4 ,if kept in a dry place they grow hard1 if in a damp place they will spoil4 ,they must be changed from garret to cellar often to keep them in proper condition1 and therefore it is better to get them only as needed4 ,zante currants and stoneless or sultana raisins should be washed and dried when first bought1 and then packed into jars for use4 ,it is well to look them over occasionally1 to see that they do not become wormy4 ,if there should be any appearance of mold or worms1 empty from the jars and spread on a cloth or paper to dry1 in the warm sun or by the fire4 ,when dry1 repack4 ,keep cheese in a dry place4 ,a cheese-box with perforated wire sides is the best thing to put it in1 as the air will circulate through it4 ,when the cheese is cut wrap a cloth tightly about it to prevent its drying4 ,smoked beef should be kept in a bag and hung up4 ,hams1 also1 when cut1 should be tied into a cloth or bag and hung up in a cool dry place4 ,if strawberries1 pineapples1 and all delicate preserves are kept in a box and filled in with sand1 they will keep better and longer4 ,sawdust or tan-bark is not good to fill in around them1 as it gathers moisture and molds the preserves4 ,keep the flour-barrel well covered with a close-fitting wooden cover4 ,hang the sifter on a nail over it1 but never leave it in the barrel4 ,besides being untidy1 the accumulation of flour1 dough1 or moisture from your hands will soon coat the sieve so that it cannot be used with ease1 and in a short time make the flour musty or sour4 ,it should be well washed and dried after the baking for each day is finished4 ,no flour should be use unsifted1 both from cleanliness and because the food will be lighter4 ,indian meal should be kept in a cool1 dry place1 in a barrel or wooden pail1 and stirred from the bottom often1 particularly in warm weather1 as it will readily become sour or musty4 ,never use without sifting4 ,coffee should be bought by the bag or barrel1 as it grows better by age4 ,tea is cheaper by the box1 but take out a pound canister at a time1 and replacing the tin foil1 nail the box up again4 ,keep the canister always shut1 as air injures the tea badly4 ,raisins and starch are cheaper by the box2 but raisins must be kept from heat or air1 or they dry up and become almost worthless2 and the starch must be kept covered to protect it from dust4 ,household ,weights and ,measures4--,wheat flour1 one pound is one quart4 ,indian meal1 one pound two ounces is one quart4 ,butter1 when soft1 one pound one ounce is one quart4 ,loaf sugar1 broken1 one pound is one quart4 ,white sugar1 powdered1 one pound one ounce is one quart4 ,best brown sugar1 one pound two ounces is one quart4 ,eggs1 average size1 ten are one pound4 ,liquid measure1 sixteen table-spoonfuls are half a pint4 ,to test ,flour4--,place a little in the palm of the hand1 rub gently with the finger2 if the flour smooths down1 feeling slippery1 it is inferior flour and will never make good bread1 but if it rubs rough in the palm1 feeling like fine sand1 and has an orange hue1 you may purchase it confidently4 ,it will not disappoint you4 ,,the ,,end4 ,cambridge3 ,electrotyped and ,printed by ,welch1 ,bigelow1 ,co4 ,,some ,,good ,,books4 ,,for ,,sale ,,by ,,all ,,booksellers1 ,,or ,,mailed1 ,,post-,,paid1 ,,to ,,any ,,address1 ,,on ,,receipt ,,of ,,the ,,price1 ,,by ,,the ,,publishers1 ,j4 ,b4 ,,ford ,,and ,,company1 ,no4 #bg ,park ,place1 ,new ,york4 ,,beecher',s ,,sermons3 ,first1 ,second1 ,third1 ,fourth1 ,fifth1 and ,sixth ,series4 ,from phonographic reports by ,t4 ,j4 ,,ellinwood1 for fifteen years ,mr4 ,beecher's special reporter4 ,uniformly bound in dark brown ,english cloth4 ,single volumes1 each complete1 price1 #b4ej2 full set of six volumes for #ad4ej4 ,bound in half morocco1 #e per vol4 ,of the first volume the ,advance1 of ,chicago1 said3-- 8,the volume is a handsome one1 and is prefaced with the best portrait of ,mr4 ,beecher we have ever seen4 ,the sermons are twenty-seven in number1 the regular ,sunday morning discourses of six months1 and are a wonderful testimony1 not only to the real goodness of heart of the great ,plymouth preacher1 but to the fertility of resource1 industry of thought1 and rare ability which can keep his regular ministrations to such a height of average excellence40 444 8,these corrected sermons of perhaps the greatest of living preachers1--a man whose heart is as warm and catholic as his abilities are great1 and whose sermons combine fidelity and ,scriptural truth1 great power1 glorious imagination1 fervid rhetoric1 and vigorous reasoning1 with intense human sympathy and robust common sense40--,british ,quarterly ,review4 ,each succeeding volume contains1 also1 six months' sermons 7from #dej to #ejj pp47 issued in style uniform with the ,first ,series4 ,the ,second ,series contains a fine interior view of ,plymouth ,church4 ,the other volumes are not illustrated4 ,,lecture-,,room ,,talks4 ,a series of ,familiar ,discourses1 on ,themes of ,christian ,experience4 ,by ,,henry ,,ward ,,beecher4 ,phonographically reported by ,t4 ,j4 ,,ellinwood2 with ,steel ,portrait4 #abmo1 extra cloth4 ,price1 #a4ge4 ,out of print4 ,will be reissued soon4 8,j4 ,b4 ,ford ,co41 who are now printers and publishers to the ,beecher family1 have collected in a handsome volume the ,lecture-,room ,talks of the ,brooklyn preacher1 held in the weekly prayer-meeting of the ,plymouth ,church4 ,there is a great deal of humorous talk mingled with much that is serious1 and the subjects discussed are of the most varied kind4 ,it is a charming book40--,springfield 7,mass47 ,republican4 ,,my ,,wife ,,and ,i2 or1 ,harry ,henderson's ,history4 ,a ,novel4 ,by ,,harriet ,,beecher ,,stowe4 ,illustrated by ,h4 ,l4 ,,stephens4 #dgd pages2 extra cloth1 stamped cover1 #a4ge4 ,this novel is the success of the year4 ,it has been selling very rapidly ever since its publication4 ,everybody is reading it4 8,always bright1 piquant1 and entertaining1 with an occasional touch of tenderness1 strong because subtle1 keen in sarcasm1 full of womanly logic directed against unwomanly tendencies1 ,mrs4 ,stowe has achieved an unbounded success in this her latest effort40--,boston ,journal4 ,,maternity3 ,a ,popular ,treatise for ,wives and ,mothers4 ,by ,t4 ,s4 ,,verdi1 ,a4 ,m41 ,m4 ,d41 of ,washington1 ,d4 ,c4 ,handsomely printed on fine paper1 bevelled boards1 extra ,english cloth4 #abmo4 #dej pp4 ,price1 #b4be4 ,fourth ,edition4 8,the author deserves great credit for his labor1 and the book merits an extensive circulation40--,u4 ,s4 ,medical and ,surgical ,journal 7,chicago74 8,there are few intelligent mothers who will not be benefited by reading and keeping by them for frequent counsel a volume so rich in valuable suggestions4 ,with its tables1 prescriptions1 and indices at the end1 this book ought to do much good40--,hearth and ,home4 8,we hail the appearance of this work with true pleasure4 ,it is dictated by a pure and liberal spirit1 and will be a real boon to many a young mother40--,american ,medical ,observer 7,detroit74 ,,the ,,children',s ,,week3 ,seven ,stories for ,seven ,days4 ,by ,r4 ,w4 ,,raymond4 #afmo4 ,nine full page illustrations by ,h4 ,l4 ,,stephens and ,,miss ,m4 ,l4 ,,hallock4 ,price1 extra cloth1 #a4be2 cloth1 full gilt1 #a4ej4 8,the book is bright enough to please any people of culture1 and yet so simple that children will welcome it with glee4 ,mr4 ,raymond's tales have won great popularity by their wit1 delicate fancy1 and1 withal1 admirable good sense4 ,the illustrations--all new and made for the book--are particularly apt and pleasing1 showing forth the comical element of the book and its pure and beautiful sentiment40--,buffalo 7,n4 ,y47 ,commercial ,advertiser4 ,,the ,,overture ,,of ,,angels4 ,by ,,henry ,,ward ,,beecher4 ,illustrated by ,,harry ,,fenn4 #abmo1 tinted paper1 extra cloth1 gilt4 ,price1 #b4jj4 ,this exquisite gift book is an excerpt from ,mr4 ,beecher's great work1 the 8,life of ,jesus the ,christ40 ,it is a series of pictures1 in the author's happiest style1 of the ,angelic ,appearances1 giving a beautiful and characteristically interesting treatment of all the events recorded in the ,gospels as occurring about the period of the nativity of our ,lord4 8,the style1 the sentiment1 and faithfulness to the spirit of the ,biblical record with which the narrative is treated are characteristic of its author1 and will commend it to many readers1 to whom its elegance of form will give it an additional attraction40--,worcester 7,mass47 ,spy4 8,a perfect fragment40--,new ,york ,world4 ,,our ,,seven ,,churches3 ,eight ,lectures by ,,thomas ,k4 ,,beecher4 #afmo4 ,paper1 #ej cents2 extra cloth1 #a2 cloth1 gilt1 #a4be4 8,the eight lectures comprised in this volume are conceived in a spirit of broad liberality as refreshing as it is rare4 ,they evince1 in the most gratifying manner possible1 how easy it is to find something good in one's neighbors or opponents1 or even enemies1 if one tries faithfully to do so1 instead of making an effort to discover a fault or a weakness4 ,the volume is one which should have1 as it undoubtedly will1 a wide circulation40--,detroit ,free ,press4 ,,mines1 ,,mills1 ,,and ,,furnaces of the ,precious ,metals of the ,united ,states4 ,being a complete ,exposition of the ,general ,methods employed in the great ,mining ,industries of ,america1 including a ,review of the present ,condition and ,prospects of the ,mines throughout the ,interior and ,pacific ,states4 ,by ,,rossiter ,w4 ,,raymond1 ,ph4 ,d41 ,united ,states ,commissioner of ,mining ,statistics1 ,president ,american ,inst4 ,mining ,engineers1 ,editor of the ,engineering and ,mining ,journal1 author of 8,the ,mines of the ,west10 8,american ,mines and ,mining10 etc41 etc4 #a vol4 #hvo4 #eff pages4 ,illustrated with engravings of machines and processes4 ,extra cloth1 #c4ej4 8,the author is thorough in his subject1 and has already published a work on our mines which commanded universal approval by its clearness of statement and breadth of views40--,albany 7,n4 ,y47 ,argus4 8,his scientific ability1 his practical knowledge of mines and mining1 his unerring judgment1 and1 finally1 the enthusiasm with which he enters upon his work1 all combine to fit him for his position1 and none could bring to it a greater degree of uprightness and fairness40--,denver 7,col47 ,news4 ,,principles ,,of ,,domestic ,,science3 ,as applied to the ,duties and ,pleasures of ,home4 ,by ,,catharine ,e4 ,,beecher and ,,harriet ,,beecher ,,stowe4 ,a compact #abmo volume of #cij pages1 profusely illustrated2 well printed1 and bound in neat and substantial style4 ,price1 #b4jj4 ,prepared with a view to assist in training young women for the distinctive duties which inevitably come upon them in household life1 this volume has been made with especial reference to the duties1 cares1 and pleasures of the family1 as being the place where1 whatever the political developments of the future1 woman1 from her very nature of body and of spirit1 will find her most engrossing occupation4 ,it is full of interest for all intelligent girls and young women4 ,the work has been heartily endorsed and adopted by the directors of many of the leading ,colleges and ,seminaries for young women as a text-book1 both for study and reading4 ,,history ,,of ,,the ,,state ,,of ,,new ,,york4 ,from the date of the ,discovery and ,settlements on ,manhattan ,island to the ,present ,time4 ,a ,text-,book for ,high ,schools1 ,academies1 and ,colleges4 ,by ,s4 ,s4 ,,randall1 ,superintendent of ,public ,education in ,new ,york ,city4 #abmo vol1 #cif pages4 ,illustrated4 ,price1 #a4ge4 8,this work contains so much valuable information that it should be found in every house in the ,state as a volume of reference4 ,its value for use in educational institutions is of a very high character40--,northern ,budget1 ,troy 7,n4 ,y474 ,officially adopted by the ,boards of ,education in the cities of ,new ,york1 ,brooklyn1 and ,jersey ,city for use in the ,public ,schools1 and also extensively used in ,private ,schools throughout the ,state1 both as a text-book and alternate reader4 ,h4 ,w4 ,,beecher',s ,,works4 ,uniform edition4 ,this is a set of books long needed in the trade4 ,it will include 8,norwood10 8,lectures to ,young ,men10 8,eyes and ,ears10 8,summer in the ,soul10 the early 8,star ,papers10 a new edition of 8,lecture-,room ,talks10 and other works1 embracing some which are now out of print1 and for which there is constant call4 ,the first volumes issued in this new edition of ,mr4 ,beecher's minor works are ,,yale ,,lectures ,,on ,,preaching1 ,price1 extra cloth1 #a4be2 half calf1 #b4ej2 and a new edition of ,,lectures ,,to ,,young ,,men1 including several new lectures never before published1 a new ,introduction by the author1 etc41 etc4 ,price1 extra cloth1 #a4ej2 half calf1 #c4jj4 ,,star ,,papers1 ,a new edition1 including much new matter added to the original book4 ,price1 extra cloth1 #a4ge2 half calf1 #c4be4 ,a ,,fresh ,,book ,,by ,,grace ,,greenwood4 ,,new ,,life ,,in ,,new ,,lands3 ,,notes ,,of ,,western ,,travel4 ,racy1 sparkling1 readable1 full of wit and keen observation1 it gives a series of brilliant pen pictures along the great route from the ,mississippi to the ,pacific4 #abmo4 #cif pp4 ,price1 extra cloth1 stamped cover1 #b4jj4 ,a ,,brilliant ,,success4 ,,in ,,constant ,,demand6 ,,rapid ,,and ,,continued ,,sales66 #ejj ,volumes in ,one4 ,,agents ,,wanted ,,for ,,the ,,library ,,of ,,poetry ,,and ,,song1 ,,being ,choice ,selections from the ,best ,poets1 ,,english1 ,,scotch1 ,,irish1 ,,and ,,american1 ,,including ,,translations ,,from ,,the ,,german1 ,,spanish1 etc4 ,,with ,,an ,,introduction ,,by ,,william ,,cullen ,,bryant1 ,under whose careful ,supervision the ,work was ,compiled4 ,in one ,superb ,large ,octavo ,volume of over #hjj pages1 well printed1 on ,fine ,paper1 and ,illustrated with an admirable ,portrait on ,steel of ,mr4 ,bryant1 together with twenty-six ,autographic ,fac-,similes on ,wood of ,celebrated ,poets1 besides other choice ,full-page ,engravings1 by the best ,artists4 99 99 99 99 99 ,the handsomest and cheapest subscription book extant4 ,a ,library of over #ejj ,volumes in one book1 whose contents1 of no ephemeral nature or interest1 will never grow old or stale4 ,it can be1 and will be1 read and re-read with pleasure as long as its leaves hold together4 ,this book has been prepared with the aim of gathering into a single volume the largest practicable compilation of the best ,poems of the ,english language1 making it as nearly as possible the choicest and most complete general collection of ,poetry yet published4 ,,the 8,,library ,,of ,,poetry ,,and ,,song0 ,is a volume destined to become one of the most popular books ever printed4 ,it is truly a people's book4 ,its contents would cost hundreds of dollars in the books whence they are gleaned1 ,english and ,american2 and1 indeed1 although one possessed the volumes1 the reading of such vast numbers of pages would be a labor not readily undertaken by most people1 even those who appreciate poetry4 ,the ,new ,york ,times1 ,a journal well known the country over for high literary excellence and correct taste1 says3-- 8,this very handsome volume differs from all collections of #8elegant extracts1' parlor books1 and the like1 which we have seen1 in being arranged according to an intelligible and comprehensive plan1 in containing selections which nearly cover the entire historical period over which ,english poetry extends1 and in embracing matter suited to every conceivable taste and every variety of feeling and culture4 ,we know of no similar collection in the ,english language which1 in copiousness and felicity of selection and arrangement1 can at all compare with it4444 ,the volume is a model of typographical clearness40 ,the ,albany ,evening ,journal1 ,one of the oldest papers and highest literary standards in the country1 says3-- 8,it is undoubtedly #8the choicest and most complete general collection of poetry yet published4' ,it will be deemed sufficient proof of the judicious character of the selections1 and of their excellence1 that #8every poem has taken its place in the book only after passing the cultured criticism of ,mr4 ,william ,cullen ,bryant1' whose portrait constitutes the fitting frontispiece of the volume4 ,the work could have no higher indorsement4 ,mr4 ,bryant's ,introduction to the volume is a most beautiful and critical essay on poets and poetry1 from the days of #8the father of ,english poetry' to the present time4444 ,no other selection we know of is as varied and complete as this3 and it must find its way into every library and household where poetry is read and appreciated40 ,this book1 supplying a real public need in an admirable manner1 has constantly sold so fast that the publishers have had trouble to keep up their stock4 ,it has won an ,,instant ,,and ,,permanent ,,popularity4 ,terms liberal4 ,agents all like it1 and buyers are more than pleased with it4 ,send for ,circular and ,terms to ,j4 ,b4 ,,ford ,,co41 ,publishers1 #bg ,park ,place1 ,new ,york4 ,,branch ,,offices3 ,boston1 #aa ,bromfield ,street2 ,chicago1 #ge ,west ,washington ,street2 ,san ,francisco1 #cci ,kearney ,street4 ,a ,,household ,,book4 ,,nine ,,unabridged1 ,,world-,,renowned ,,volumes ,,in ,,one4 ,,agents ,,wanted ,,for ,,the ,,library ,,of ,,famous ,,fiction1 ,,embracing ,,the ,nine ,standard ,masterpieces of ,imaginative ,literature 7,,unabridged71 ,,with ,,an ,,introduction ,,by ,,harriet ,,beecher ,,stowe4 ,,beautifully ,,illustrated ,with #cd ,full-page ,engravings2 executed by the best ,artists in ,england and ,america2 with an ,illuminated ,title-,page1 ,biographical ,notice of each ,author1 etc41--in one ,elegant ,large ,octavo ,volume of nearly #a1ajj pages1 brilliantly printed on fine paper1 handsomely and substantially bound4 ,in their present venture1 the publishers congratulate themselves that the matter offered has been endorsed by the approval of the entire reading world for many generations4 ,the remarkable success attending their ,library of ,poetry and ,song1 put forth under the auspices of that greatest ,american poet1 ,,william ,,cullen ,,bryant1 naturally suggested the idea of a corresponding ,library of ,famous ,fiction1 to be guaranteed and set before the public by the most popular ,american writer of fiction known to this day1--,,mrs4 ,,harriet ,,beecher ,,stowe4 ,thus have been combined the nine great masterpieces of imaginative prose1 embodying in a single convenient volume those ,famous ,fictions which have been admired and loved always1 everywhere1 and by all classes4 ,their number is not large2 their names rise spontaneously1 and by common consent1 in every mind3 ,pilgrim's ,progress2 ,robinson ,crusoe2 ,the ,vicar of ,wakefield2 ,gulliver's ,travels 7revised72 ,paul and ,virginia2 ,picciola2 ,elizabeth1 or the ,exiles of ,siberia2 ,undine2 ,vathek2 and a ,selection of ,tales from the ,arabian ,nights' ,entertainments4 ,as ,,mrs4 ,,stowe says in her ,introduction1 8not a single one could be spared from this group1 in gathering those volumes of fiction which the world1 without dissent1 has made classic40 ,sold only by ,subscription through our ,agents4 ,,terms ,,liberal4 ,send for full description and business circulars1 to ,j4 ,b4 ,,ford ,,co41 ,publishers1 #bg ,park ,place1 ,new ,york4 ,,branch ,,offices3 ,boston1 #aa ,bromfield ,street2 ,chicago1 #ge ,west ,washington ,street2 ,san ,francisco1 #cci ,kearney ,street4 ,,sold ,,only ,,by ,,agents4 ,a ,,book ,,for ,,everybody6 ,the very remarkable success of this book is not strange1 although it is having unprecedented sales4 ,,the ,,life ,,of ,,jesus ,,the ,,christ1 ,,by ,,henry ,,ward ,,beecher4 ,from the ,boston 7,mass47 ,traveller4 8,this work has a deeper purpose to serve than that of mere ornament4 ,it is the product of a life of thought and loving labor in study of the character and life of ,jesus1 and a remarkably successful career of presenting it to the popular mind in the ministry of the pulpit4 8,the demand for this book will be great among the searchers after knowledge1 and it will be a standard for ,christian homes and libraries4 ,it is destined to exert a tremendous influence1 not only in this day and generation1 but in all time40 ,by the ,rev4 ,joseph ,p4 ,thompson1 ,,ll4 ,d41 from an article in ,the ,independent4 8,that which first impresses one in ,mr4 ,beecher's book is the maturity of the work1 both in its conception and in its execution4 ,if any have expected to find in it rhetorical fancies struck out at extemporaneous heat1 declamatory statements--#8the spontaneities of all his individual personal life'--projected from some fusing centre of philosophy within1 but not welded into logical consistency1 they have yet to know ,mr4 ,beecher through this book1 as working by method upon a well-ordered scheme of thought1 and with a deep philosophic purpose toward one great1 overmastering conception4 ,he has neither thrown off his random thoughts nor strung together his best thoughts2 but has brought all his powers1 in the maturity of their strength1 in the richness of their experience1 and the largeness of their development1 to produce a work that may fitly represent the labors and the results of his life40 ,more ,agents ,wanted4 ,intelligent men and women may obtain lucrative employment by taking an agency4 ,full descriptive ,circulars mailed free4 ,very liberal terms to ,canvassers4 ,apply to ,j4 ,b4 ,,ford ,,co41 #bg ,park ,place1 ,new ,york2 #aa ,bromfield ,st41 ,boston1 ,mass42 #ge ,west ,washington ,st41 ,chicago1 ,ill42 #cci ,kearney ,st41 ,san ,francisco1 ,cal4 ,,the ,,christian ,,union ,,is ,,an ,,unsectarian ,,religious ,,weekly4 ,,henry ,,ward ,,beecher1 ,editor4 ,this journal has had a very remarkable success1 in two years attaining a circulation surpassing that of any other religious weekly in the world4 ,,why ,,is ,,it8 ,because1 ,first1 ,,henry ,,ward ,,beecher is its ,editor1 and his ,editorials1 ,star ,papers1 and occasional ,literary ,reviews and ,lecture-,room ,talks are sought for by thousands1 while the auxiliary editorial labor is in the hands of cultivated journalists2 the ,,contributors being representative men and women of ,,all ,denominations4 ,because1 ,secondly1 ,,its ,,form1 twenty-four pages1 large quarto1 ,,securely ,,pasted ,,at ,,the ,,back ,,and ,,cut ,,at ,,the ,,edges1 is so convenient for reading1 binding1 and preservation1 as to be a great and special merit in its favor4 ,because1 ,thirdly1 ,it is called 8the most ,interesting ,religious ,paper published10 being quoted from by the press of the entire country more extensively than any other4 ,the critical ,nation 7,n4 ,y47 says it is 8,not only the ablest and best1 but also1 as we suppose1 the most popular of ,american religious periodicals4 ,at all events it is safe to predict that it will soon have1 if it has not already1 greater influence than any other religious paper in the country40 ,because1 ,fourthly1 ,it has something for every ,member of the ,household3 admirable contributed and editorial articles1 discussing all timely topics1 fresh information on unhackneyed subjects2 reliable news of the ,church and the world2 ,market and ,financial ,reports2 an ,agricultural ,department2 excerpts of ,public ,opinion from the press2 careful ,book ,reviews1 with ,educational1 ,literary1 ,musical1 and ,art ,notes2 much matter of a high and pure religious tone2 a ,household ,department2 choice ,poems2 ,household ,stories2 and ,chat for the ,little ,ones4 ,because1 ,fifthly1 ,every subscriber is presented with ,,two ,,superb ,,oil ,,chromos1 8,,wide ,,awake0 ,,and 8,,fast ,,asleep10 ,a pair1--no cheap colored prints1 but splendid copies of ,oil ,paintings1 by an eminent ,english artist4 ,the selling price of the pair is 7#aj7 ,ten ,dollars1 at which price thousands have been sold in ,america1 and still are selling and will be sold by the picture trade generally4 ,or1 if any should prefer it1 the subscriber will be presented with our new1 large1 and ,,exquisite ,,oleograph1 from a charming painting by ,,lobrichon 7one of the most brilliant artists of the ,parisian school71 entitled 8,,little ,,runaway ,,and ,,her ,,pets40 ,the size 7#ad #ba inches7 makes it a very large picture1 and it is an admirable and artistic centre-piece for 8,wide ,awake0 and 8,fast ,asleep10 or a most delicate1 attractive1 and beautiful work of art in itself4 ,,terms4 ,one ,year's ,subscription 7including unmounted ,pictures7 #c4jj ,do4 do4 7including ,pictures mounted2 the ,chromos on card board1 or the ,oleograph on canvas1 sized1 varnished1 and ready for framing7 #c4be ,two do4 do4 7including all the ,pictures1 sized1 varnished1 etc47 #e4ge ,,the ,,christian ,,union and ,,plymouth ,,pulpit mailed for one year to one address 7including ,chromos as above7 for #e4jj or #e4be ,in all cases1 ten cents extra must be sent to defray the cost of wrapping and mailing the pictures to the subscriber's address4 ,canvassers allowed liberal ,commissions4 ,an old agent who knows says3 8,i have never presented anything for sale that met with the approval of the entire reading community as nearly as does ,,henry ,,ward ,,beecher',s ,,christian ,,union4 ,sorry ,i did not work for it sooner4 ,think it the best business for canvassers ever offered by any firm1 to my knowledge40 ,j4 ,b4 ,,ford ,,co41 ,publishers1 #bg ,park ,place1 ,new ,york ,city4 ,,branch ,,offices3 ,boston1 #aa ,bromfield ,street2 ,chicago1 #ge ,west ,washington ,street2 ,san ,francisco1 #cci ,kearney ,street4 ,,plymouth ,,pulpit ,is a weekly pamphlet ,publication of ,sermons preached by ,,henry ,,ward ,,beecher1 ,printed from ,,mr4 ,t4 ,j4 ,,ellinwood',s careful1 verbatim phonographic reports1 taken down from the speaker's lips4 ,this issue is the only regularly authorized edition of them1 the one endorsed by ,,mr4 ,,beecher',s approval as correct1 and sanctioned by his authority4 ,it is well printed on good paper1 in book form2 it is suitable for binding and preservation1 and it is cheap1 within the reach of all4 ,the publishers have also responded to the demand for a continued insertion of the ,prayers before and after the ,sermon1 as among the most spiritually profitable of ,,mr4 ,,beecher',s ministrations4 ,besides this1 the ,scriptural lesson and hymns sung 7,plymouth ,collection7 are indicated1 thus making a complete record of one service of ,plymouth ,church for each ,sunday4 ,,critical ,,opinions4 ,,british4 8,they are magnificent discourses4 ,i have often taken occasion to say that ,beecher is the greatest preacher that ever appeared in the world2 this judgment is most soberly considered and most deliberately pronounced2 his brilliant fancy1 his deep knowledge of human nature1 his affluent language1 and the many-sidedness of his noble mind1 conspire to place him at the head of all ,christian speakers40--,,rev4 ,,dr4 ,,parker1 in ,the ,pulpit ,analyst 7,article 8,,ad ,,clerum074 8,these corrected ,sermons of perhaps the greatest of living preachers1--a man whose heart is as warm and catholic as his abilities are great1 and whose ,sermons combine fidelity to ,scriptural truth1 great power1 glorious imagination1 fervid rhetoric1 and vigorous reasoning1 with intense human sympathy and robust common sense40--,british ,quarterly ,review4 8,they are without equal among the published sermons of the day4 ,everywhere we find ourselves in the hands of a man of high and noble impulses1 of thorough fearlessness1 of broad and generous sympathies1 who has consecrated all his wealth of intelligence and heart to the service of preaching the ,gospel40--,literary ,world1 ,london4 ,,american4 8,we certainly find in these sermons a great deal which we can conscientiously commend1 and that amply justifies the exalted position which their author holds among ,american preachers4 ,they are worthy of great praise for the freshness1 vigor1 and earnestness of their style2 for the beauty and oftentimes surprising aptness of their illustrations2 for the large amount of consolatory and stimulating thought embodied in them1 and for the force and skill with which religious considerations are made to bear upon the most common transactions of life40--,bibliotheca ,sacra1 ,andover1 ,mass4 8,in point of ability and eloquence he has scarcely a rival1 while in the magnetism that arises from earnestness and deep1 broad1 humanity1 he is absolutely unrivalled4 ,no preacher of the present age exercises so wide and potent an influence4 ,and he reaches a class that ordinary preachers fail to touch40--,philadelphia ,inquirer4 ,mr4 ,beecher 8by his genius1 and without any direct effort1 has more influence upon the ministerial profession than all the theological seminaries combined4 ,the discourses are rich in all that makes religious literature valuable40--,chicago ,evening ,journal4 ,vol4 ,i41 ,no4 #a1 of ,,plymouth ,,pulpit was issued ,september #bf1 #ahfh4 ,each ,volume contains twenty-six numbers1 being one sermon each week for six months4 ,this gives annually two volumes of nearly five hundred pages each4 ,,terms4--,single numbers1 ten cents4 ,yearly ,subscription price1 #c4jj4 ,half yearly1 #a4ge4 ,subscriptions may begin with any number4 ,back numbers supplied4 ,,club ,,rates--five copies for #ab4jj4 ,,the ,,christian ,,union1 together with the two charming ,french ,oil ,chromos1 8,,wide ,,awake0 and 8,,fast ,,asleep10 7#c4jj71 and ,,plymouth ,,pulpit 7#c4jj71 will be sent to ,,one ,,address for #e4jj4 ,,postage ,,on ,,plymouth ,,pulpit to subscribers in the ,united ,states is twenty cents per year1 payable quarterly in advance1 at the ,post-,office to which the pamphlet is sent2 and on single copies to ,england it is four cents4 ,j4 ,b4 ,,ford ,,co41 ,publishers1 #bg ,park ,place1 ,new ,york4 ,transcriber's ,notes ,obvious typographical errors have been silently corrected4 ,variations in hyphenation and accents have been standardised but all other spelling and punctuation remains unchanged4 ,italics are represented thus italic1 bold is represented thus bold4