,practical ,suggestions for ,mother and ,housewife ,by ,,marion ,,mills ,,miller1 ,litt ,d4 ,edited by ,,theodore ,,waters ,contents ,,chapter ,i ,,the ,,single ,,woman ,her ,freedom4 ,culture a desideratum in her choice of work4 ,daughters as assistants of their fathers4 ,in law4 ,in medicine4 ,as scientific farmers4 ,preparation for speaking or writing4 ,steps in the career of a journalist4 ,the editor4 ,the ,advertising writer4 ,the illustrator4 ,designing book covers4 ,patterns4 ,,chapter ,,ii ,,the ,,single ,,woman ,teaching4 ,teaching ,women in ,society4 ,parliamentary law4 ,games4 ,book-reviewing4 ,manuscript-reading for publishers4 ,library work4 ,teaching music and painting4 ,home study of professional housework4 ,the unmarried daughter at home4 ,the woman in business4 ,her relation to her employer4 ,securing an increase of salary4 ,the woman of independent means4 ,her civic and social duties4 ,,chapter ,,iii ,,the ,,wife ,nature's intention in marriage4 ,the woman's crime in marrying for support4 ,her blunder in marrying an inefficient man for love4 ,the proper union4 ,mutual aid of husband and wife4 ,manipulating a husband4 ,by deceit4 ,by tact4 ,confidence between man and wife4 ,,chapter ,,iv ,,the ,,house ,element in choice of a home4 ,the city apartment4 ,furniture for a temporary home4 ,couches4 ,rugs4 ,book-cases4 ,the suburban and country house4 ,economic considerations4 ,buying an old house4 ,building a new one4 ,supervising the building4 ,the woman's wishes4 ,,chapter ,v ,,the ,,house ,essential parts of a house4 ,double use of rooms4 ,utility of piazzas4 ,landscape gardening4 ,water supply4 ,water power4 ,illumination4 ,dangers from gas4 ,how to read a gas-meter4 ,how to test kerosene4 ,care of lamps4 ,use of candles4 ,making the best of the old house4 ,,chapter ,,vi ,,furniture ,,and ,,decoration ,the qualities to be sought in furniture4 ,home-made furniture4 ,semi-made furniture4 ,good furniture as an investment4 ,furnishing and decorating the hall4 ,the staircase4 ,the parlor4 ,rugs and carpets4 ,oriental rugs4 ,floors4 ,treatment of hardwood4 ,of other wood4 ,how to stain a floor covering4 ,,chapter ,,vii ,,furniture ,,and ,,decoration ,the carpet square4 ,furniture for the parlor4 ,parlor decoration4 ,the piano4 ,the library4 ,arrangement of books4 ,the ,den4 ,the living-room4 ,the dining-room4 ,bedrooms4 ,how to make a bed4 ,the guest chamber4 ,window shades and blinds4 ,,chapter ,,viii ,,the ,,mother ,nursing the child4 ,the mother's diet4 ,weaning4 ,the nursing bottle4 ,milk for the baby4 ,the baby's table manners4 ,his bath4 ,cleansing his eyes and nose4 ,relief of colic4 ,care of the diaper4 ,,chapter ,,ix ,,the ,,mother ,the school child4 ,breakfast1 ,luncheon1 ,supper4 ,aiding the teacher at home4 ,manual training4 ,utilizing the collecting mania4 ,physical exercise4 ,intellectual exercise4 ,forming the bath habit4 ,teething4 ,forming the toothbrush habit4 ,shoes for children4 ,dress4 ,hats4 ,,chapter ,x ,,care ,,of ,,the ,,person ,the mother's duty toward herself--,her dress4 ,etiquette and good manners4 ,the ,golden ,rule4 ,pride in personal appearance4 ,the science of beauty culture4 ,manicuring as a home employment4 ,recipes for toilet preparations4 ,nail-biting4 ,fragile nails4 ,white spots4 ,chapped hands4 ,care of the skin4 ,facial massage4 ,recipes for skin lotions4 ,treatment of facial blemishes and disorders4 ,care of the hair4 ,diseases of the scalp and hair4 ,gray hair4 ,care of eyebrows and eyelashes4 ,,chapter ,,xi ,,general ,,principles ,,of ,,cooking ,the prevalence of good receipts for all save meat dishes4 ,increased cost of meat makes these desirable4 ,no need to save expense by giving up meat4 ,the ,government ,cook ,book4 ,value of the cuts of meat4 ,,chapter ,,xii ,,general ,,principles ,,of ,,cooking ,texture and flavor of meat4 ,general methods of cooking meat4 ,economies in use of meat4 ,,chapter ,,xiii ,,recipes ,,for ,,meat ,,dishes ,trying out fat4 ,extending the flavor of meat4 ,meat stew4 ,meat dumplings4 ,meat pies and similar dishes4 ,meat with starchy materials4 ,turkish pilaf4 ,stew from cold roast4 ,meat with beans4 ,haricot of mutton4 ,meat salads4 ,meat with eggs4 ,roast beef with ,yorkshire pudding4 ,corned beef hash with poached eggs4 ,stuffing4 ,mock duck4 ,veal or beef birds4 ,utilizing the cheaper cuts of meat4 ,,chapter ,,xiv ,,recipes ,,for ,,meat ,,dishes ,prolonged cooking at low heat4 ,stewed shin of beef4 ,boiled beef with horseradish sauce4 ,stuffed heart4 ,braised beef1 pot roast1 and beef a la mode4 ,hungarian goulash4 ,casserole cookery4 ,meat cooked with vinegar4 ,sour beef4 ,sour beefsteak4 ,pounded meat4 ,farmer stew4 ,spanish beefsteak4 ,chopped meat4 ,savory rolls4 ,developing flavor of meat4 ,retaining natural flavors4 ,round steak on biscuits4 ,flavor of browned meat or fat4 ,salt pork with milk gravy4 ,salt-fish dinner4 ,sauces4 ,mock venison4 ,,chapter ,,xv ,,household ,,recipes ,various recipes arranged alphabetically4 ,,introduction ,what a tribute to the worth of woman are the names by which she is enshrined in common speech6 ,what tender associations halo the names of wife1 mother1 sister and daughter6 ,it must never be forgotten that the dearest1 most sacred of these names1 are1 in origin1 connected with the dignity of service4 ,in early speech the wife1 or wife-man 7woman7 was the weaver1 whose care it was to clothe the family1 as it was the husband's duty to feed it1 or to provide the materials of sustenance4 ,the mother or matron was named from the most tender and sacred of human functions1 the nursing of the babe2 the daughter from her original duty1 in the pastoral age1 of milking the cows4 ,the lady was so-called from the social obligations entailed on the prosperous woman1 of loaf-giving1 or dispensing charity to the less fortunate4 ,as dame1 madame1 madonna1 in the old days of aristocracy1 she bore equal rank with the lord and master1 and carried down to our better democratic age the co-partnership of civic and family rights and duties4 ,modern science and invention1 civic and economic progress1 the growth of humanitarian ideas1 and the approach to ,christian unity1 are all combining to give woman and woman's work a central place in the social order4 ,the vast machinery of government1 especially in the new activities of the ,agricultural and ,labor ,departments applied to investigations and experiments into the questions of pure food1 household economy and employments suited to woman1 is now directed more than ever before to the uplifting of ,american homes and the assistance of the homemakers4 ,these researches are at the call of every housewife4 ,however1 to save her the bewilderment of selection from so many useful suggestions1 and the digesting of voluminous directions1 the fundamental principles of food and household economy as published by the government departments1 are here presented1 with the permission of the respective authorities1 together with many other suggestions of utilitarian character which may assist the mother and housewife to a greater fulfillment of her office in the uplift of the home4 ,,chapter ,i ,,the ,,single ,,woman ,her ,freedom--,culture a ,desideratum in ,her ,choice of ,work--,daughters as ,assistants of ,their ,fathers--,in ,law--,in ,medicine--,as ,scientific ,farmers--,preparation for ,speaking or ,writing--,steps in the ,career of a ,journalist--,the ,editor--,the ,advertising ,writer--,the ,illustrator--,designing ,book ,covers--,patterns4 ,she1 keeping green ,love's lilies for the one unseen1 ,counselling but her woman's heart1 ,chose in all ways the better part4 ,,benjamin ,,hathaway--,by the ,fireside4 ,the question of celibacy is too large and complicated to be here discussed in its moral and sociological aspects4 ,it is a condition that confronts us1 must be accepted1 and the best made of it4 ,whether by economic compulsion or personal preference1 it is a fact that a large number of ,american men remain bachelors1 and a corresponding number of ,american women content themselves with a life of single blessedness4 ,it is a tendency of modern life that marriage be deferred more and more to a later period of maturity4 ,accordingly the period of spinsterhood is an important one for consideration4 ,it is a question of individual mental attitude whether the period be viewed by the single woman as a preparation for possible marriage1 or as the determining of a permanent condition of life4 ,in either case the problem before her is to choose1 like ,mr4 ,hathaway's heroine1 the better part4 ,the single woman has an advantage over her married sister in freedom of choice1 of self-improvement1 and service to others4 ,says ,george ,eliot of the wife1 ,a woman's lot is made for her by the love she accepts4 ,the bachelor girl1 on the other hand1 has virtually all the liberty of the man whom her name indicates that she emulates4 ,to the unmarried woman1 especially the one who may subsequently marry1 education in the broad sense of self-culture and development is of primary importance4 ,the question of being should take precedence over doing1 although not to the exclusion of the latter1 for character is best formed by action4 ,but all her studies1 occupations1 even her pastimes1 should be pursued with the main purpose of making herself the ideal woman1 such an one as ,wordsworth describes1 one with3 ,the reason firm1 the temperate will1 ,endurance1 foresight1 strength and skill2 ,a perfect ,woman1 nobly planned ,to warn1 to comfort1 and command2 ,and yet a ,spirit still1 and bright ,with something of angelic light4 ,it is an obviously true1 and therefore a trite observation1 that no one1 woman or man1 should consider that education 7using the term broadly7 stopped with graduation from school or college4 ,but the statement that a grown person who has not settled down to some particular life work1 such as is often the case with a young unmarried woman1 should continue at least one serious study1 will not be so generally accepted or acceptable4 ,yet in no other way may that mental discipline be obtained which is necessary to the mature development of character4 ,neglect to cultivate the ability to go down to the root of a subject1 to observe it in its relations1 and to apply it practically1 will inevitably lead to superficial consideration of every subject1 and even ignorance of the fact that this is superficial consideration4 ,as a practical result1 the person will drift through life rudderless1 the sport of circumstance4 ,she will act by impulse and chance1 and be continually at a loss how to correct her errors4 ,the shallowness with which women as a class are charged is due to the fact that1 their aim in life for a considerable period not having been fixed by marriage or choice of a profession1 they do not substitute some definite interest for such remissness1 and so form the habit of intellectual laziness4 ,the study which an unmarried and unemployed woman should pursue may be anything worthy of thought1 but preferably a practical subject at which1 if necessary1 the woman is ready to earn her living4 ,many a family has been saved from financial ruin by a daughter studying the business or the profession of the father1 and1 upon his breakdown from ill-health1 becoming his right-hand assistant1 or1 in the case of his death1 even taking his place as the family bread-winner4 ,in these days when farming is becoming more and more a question of the farmer's management1 and less and less of his personal manual labor1 a daughter in a farmer's family already supplied with one or more housekeepers may1 as legitimately as a son1 study the science of agriculture1 or one of its many branches1 such as poultry-raising or dairying1 and with as certain a prospect of success4 ,ample literature of the most practical and authoritative nature on every phase of farming may be secured from the ,department of ,agriculture at ,washington1 and the various ,state universities offer special mid-winter courses in agriculture available for any one with a common-school education1 as well as send lecturers to the farmer's institutes throughout the ,state4 ,to give examples of women who have made notable successes at farming and its allied industries would be invidious1 since there are so many of them4 ,studies that look to the possibility of the student becoming a teacher are preeminent in the development of mentality4 ,the science of psychology is the foundation of the art of pedagogy1 and every woman1 particularly one who may some day be required to teach1 should know the operations of the mind1 how it receives1 retains1 and may best apply knowledge4 ,an essential companion of this study is physiology1 the science of the nature and functions of the bodily organs1 together with its corollary1 hygiene1 the care of the health4 ,from ancient times psychology and physiology have been considered as equally associated and of prime importance4 ,a sound mind in a sound body is an old ,latin proverb4 ,the need of every one to know himself1 both in mind and body1 was taught by the earliest ,wise ,men of ,greece4 ,the ,roman emperor ,tiberius said that any one who had reached the age of thirty in ignorance of his physical constitution was a fool1 a thought that has been modernized1 with an unnecessary extension of the age1 into the proverb1 ,at forty a man is either a fool or a physician4 ,the study of psychology is a basis for every employment or activity which has to deal with enlightenment or persuasion of the public4 ,the person who would like to become a speaker or writer needs to begin with it rather than with the study of elocution or rhetoric4 ,the first thing essential for him to know is himself2 the second1 his hearers or readers--what is the order of progress in their enlightenment4 ,even logical development of a subject is subsidiary to the practical psychological order4 ,formal logic1 the analysis of the process of reasoning1 is a cultural study rather than a practical one1 save in criticism both of one's own work and another's4 ,more cultural1 and at the same time more practical1 is the study of exact reasoning in the form of some branch of mathematics4 ,abraham ,lincoln1 when he rode the circuit as a lawyer1 carried with him a geometry1 which he studied at every opportunity4 ,to the mental training which it gave him was due his success not only as a lawyer1 but also as a political orator4 ,every one of his speeches was as complete a demonstration of its theme as a proposition in ,euclid is of its theorem4 ,lincoln once said that demonstration was the greatest word in the language4 ,delineation of character is the chief element of fiction1 and herein literary aspirants are particularly weak1 especially the women1 far more of whom than men try their hand at short stories and novels1 and who are generally without that preliminary experience in journalism which most of the male writers have undergone4 ,it is not enough for a novelist to know life2 he must also know the literary aspect of life1 must have the imaginative power to select and adapt actual experiences artistically4 ,young women who write are prone to record things just as they happened4 ,this is a mistake4 ,aristotle laid down the fundamental principle of creative work in his statement that the purpose of art is to fulfil the incomplete designs of nature--that is1 aid nature by using her speech1 yet telling her story the way she ought to have told it but did not4 ,this is his great doctrine of poetic justice4 ,the writing of children's stories is peculiarly the province of the woman author1 and here1 because of her knowledge of the mind of the child1 she is apt to be most successful4 ,the best of stories about children and for children have been written by school-teachers4 ,of these authors a notable instance was the late ,myra ,kelly1 whose adaptations in story form of her experiences as a teacher to the foreign population of the ,east ,side of ,new ,york will long remain as models of their kind4 ,journalism is a sufficient field in itself for a woman writer in which to exercise her ability1 as well as a preparation for creative literary work4 ,the natural way to enter it is by becoming the local correspondent of one of the newspapers of the region4 ,in this work good judgment in the choice of items of news1 variety in the manner of stating them1 and logical order in arranging and connecting them should be cultivated4 ,the writing of good1 plain ,english1 rather than smart journalese should be the aim4 ,stale1 vulgar and incorrect phrases1 such as ,sundayed1 and in our midst1 should be avoided4 ,there are two tests in selecting a news item3 7#a7 ,will it interest readers8 7#b7 ,ought they to know it8 ,when by these tests an item is proved to be real news that demands publication1 it should be published regardless of a third consideration1 which is too often made a primary one3 ,will it please the persons concerned8 ,this consideration should have weight only in regard to the manner of its statement4 ,when the news is disagreeable to the parties concerned1 it should be told with all kindness and charity4 ,thus the facts of a crime should be stated1 who was arrested for it1 etc42 but there should be no positive statement of the guilt of the one arrested until this has been legally proved4 ,many a publisher has had to pay heavy damages because he has overlooked1 or permitted to be published1 an unwarranted statement or opinion of a reporter or correspondent4 ,but even though there were no law against libel1 the commandment against bearing false witness holds in ethics4 ,the woman at home may also become a contributor to the newspaper4 ,her first articles should be statements of fact on practical subjects1 such as the results of her own or some neighbor's experiments in a household matter of general interest1 or reminiscences of matters of local history that happen to be of current interest4 ,thus when a new church is erected1 the history of the old one may be properly told4 ,here the amateur journalist may practise herself in interviewing people4 ,after such a preparation as this1 one may confidently enter the active profession of journalism as a reporter1 preferably upon the paper for which she has been writing4 ,since in entering any profession opportunity for improvement and advancement in it is the first consideration1 the young reporter should cheerfully accept the low salary that is paid beginners4 ,there is no discrimination on account of sex in the newspaper world4 ,copy is paid for according to its amount and quality1 regardless of whether it was written by a woman or a man4 ,women labor here1 as elsewhere1 under physical disabilities in comparison with men1 and yet in compensation they have the advantage over men in their special adaptation to certain features of newspaper work1 such as the interviewing of women1 writing household and fashion articles1 etc4 ,there are more chances for this kind of special work in large cities1 and here the aspiring newspaper woman may go1 when she has proved her ability4 ,mrs4 ,ida ,husted ,harper1 who stands in the front rank of newspaper women1 has tersely stated the duties a woman reporter must undertake and the sacrifices she must make1 as follows3 ,the woman who wishes to be a newspaper reporter should ask herself if she is able to toil from eight to fifteen hours of the day1 seven days in the week2 if she is willing to take whatever assignment may be given2 to go wherever sent1 to accomplish what she is delegated to do1 at whatever risk1 or rebuff1 or inconvenience2 to brave all kinds of weather2 to give up the frivolities of dress that women love and confine herself to a plain serviceable suit2 to renounce practically the pleasures of social life2 to put her relations to others on a business basis2 to subordinate personal desires and eliminate the 'ego'2 to be careful always to disarm prejudice against and create an impression favorable to women in this occupation2 to expect no favors on account of sex2 to submit her work to the same standard by which a man's is judged4 ,the salaries earned by women as reporters are1 with a few notable exceptions1 not large4 ,as low as #h and #aj a week are paid to beginners2 from #ae to #be a week is considered a fair salary1 and #cj a week an exceptionally good one for a woman who has not received recognition as a thoroughly experienced reporter4 ,it is from the ranks of newspaper women who have gone to the large cities and made a name for themselves as capable reporters that the editorial staffs of the magazines are recruited4 ,as a rule they obtain their introductions by magazine contributions chiefly of special articles on subjects in which they have made themselves experts4 ,the salaries of these positions range from #be a week for assistant editors to #ej and upward for the heads of departments4 ,book publishers employ women of this class to edit and compile works upon their specialties4 ,quite a number of women in ,new ,york earn several thousand dollars a year each at such work1 while continuing their regular editorial labors4 ,many newspaper women drift naturally into advertising writing1 which is well-paid for when cleverly done4 ,since the goods chiefly advertised are largely for women1 women have the preference as writers of advertisements4 ,then1 too1 manufacturers and advertising agents pay well for ideas useful in promoting the commodities of themselves or their clients4 ,here the woman at home may find out whether she has special ability as an advertising writer1 by thinking out new and catchy ideas for the promotion of articles which she sees are widely advertised1 and mailing these to the manufacturers4 ,it is well if she have artistic ability1 so that she may make designs of the ideas1 though this is not essential4 ,it is the advertising columns of the newspapers and magazines1 even more than the reading matter1 which give a demand for work in illustration4 ,to the woman who has talent rather than genius in drawing1 illustration and commercial art afford a far safer field1 in respect to remuneration1 than the making of oil-paintings and water-colors4 ,if ability in drawing is conjoined with ability in designing and writing advertisements1 the earnings are more than doubled4 ,since payment for the individual drawing is more customary than employing an artist at a fixed salary1 illustrating and the designing of advertisements can be done at home4 ,there are many young girls just out of the art-school who earn from #be to #ej a week by such piece-work4 ,akin to this work is the designing of book-covers1 for which publishers pay from #ae to #be each4 ,of a more mechanical nature is making the drawings for commercial catalogues1 and the prices paid are low1 #i a week being the rule for beginners4 ,designers of patterns1 etc41 for various manufacturers receive a similar amount at first4 ,they may hope1 after several years of experience1 to rise to #be a week1 or possibly #cj or #ce4 ,,chapter ,,ii ,,the ,,single ,,woman ,teaching--,teaching ,women in ,society--,parliamentary ,law--,games--,book-reviewing--,manuscri pt-reading for ,publishers--,library ,work--,teaching ,music and ,painting--,home ,study of ,professional ,housework--,the ,unmarried ,daughter at ,home--,the ,woman in ,business--,her ,relation to ,her ,employer--,securing an ,increase of ,salary--,the ,woman of ,independent ,means--,her ,civic and ,social ,duties4 ,teaching is a profession that is particularly the province of the unmarried woman4 ,the best teachers are those who have chosen it as their life-work1 and have therefore thoroughly prepared themselves for it4 ,a girl who takes a school position merely for the money that there is in it1 expecting to give it up in a year or so1 when she hopes to marry1 is inflicting a grievous wrong on the children under her charge4 ,there are other remunerative employments where her lack of serious intention will not be productive of lasting injury4 ,lack of preparation for teaching generally goes with this lack of intention1 doubling the injury4 ,against this the examination for the school certificate is not always a sufficient safeguard1 since many girls are clever enough to cram up sufficiently to pass the examination who have not had the perseverance necessary to master the subjects they are to teach1 not to speak of that interest in the broad subject of pedagogy1 without which the application of its principles in teaching the various branches is certain to be neglected4 ,enthusiasm in her profession1 a whole-hearted interest in each pupil as an individual personality should characterize every teacher1 for next to the mother1 she plays the most important part in the development of the coming generation4 ,there is a general complaint that the salaries of school-teachers are too low1 measured by the rewards of persons of corresponding ability in other professions4 ,when1 however1 the certainty of pay and the virtual assurance that the employment is for life if good service is rendered1 are considered1 together with the respect accorded the teacher by the community and the fact that her work necessarily tends to the cultivation of her mind1 the lot of the school-teacher must be reckoned as one of the most favored4 ,americans are more prone than any other people to spend money on education1 and this spirit is ever increasing1 so that the school-teacher is more certain than the member of any other profession that she will be rewarded worthily in the future4 ,the establishment of the ,carnegie pension fund for retired college professors is an indication of this growing spirit1 as well as the recent advance of the salaries of public school teachers in ,new ,york ,city and elsewhere1 in recognition of the increase in the cost of living4 ,to the bright woman who is interested in the study of civics1 political economy1 and sociology1 there is opportunity to earn a living at home by organizing classes in these subjects among the club-women of her town4 ,teachers of parliamentary law are in especial demand4 ,the organization of a mock congress for parliamentary practise is the most entertaining as well as the most improving play in which women can join4 ,there is also a demand among women who seek an intellectual element in their recreation for instruction in the games of bridge-whist1 whist1 and chess4 ,bridge-whist is the most popular1 largely because of the desire to win money and valuable prizes at the game4 ,then1 too1 a greater amount of time is spent at it than is legitimate for recreation4 ,for moral reasons1 therefore1 the teaching of it cannot be recommended4 ,straight whist is also played occasionally for money1 but this practise1 happily1 is rapidly becoming obsolete4 ,chess1 except among professionals1 is played purely for sport1 and is therefore the best of games to study4 ,unfortunately there is very little demand for instruction in it by women2 nevertheless1 it is the best of all games for cultivating the analytical power of the mind1 a faculty in which women1 as a rule1 are weak4 ,this power may1 with equal pleasure and greater profit1 be gained by paying special attention1 in the reading of books and magazines1 to literary style and construction4 ,the average reader assimilates only a small percentage of what he reads4 ,the careful thought which the author puts into his manner of presentation1 no less than into the matter1 is appreciated by very few of his readers1 and by these only to a limited extent4 ,especially is this true of fiction4 ,if one wishes to become an author1 he should first cultivate this power of criticism1 always accompanying the study by exercises in reconstruction of faults in the author read4 ,thus1 wherever a sentence appears awkward in expression1 the reader should revise it2 wherever there is a seeming error in the logical development of a subject1 or the psychological development of a fictitious character1 he should reconstruct it4 ,nothing is so helpful to a writer as self-criticism4 ,thus ,mrs4 ,humphrey ,ward has recently confessed that the happy ending of her ,lady ,rose's ,daughter was an artistic error1 false to psychology1 her heroine being doomed to unhappiness by her character4 ,after creating his characters1 and placing them in situations where their individuality has proper scope for action1 the author must let them work out their own salvation4 ,a thoroughly artistic work is marked throughout by the quality of the inevitable1 and for this the reader should always be seeking4 ,there is no surer indication of shallowness than the desire to read only about pleasant subjects and characters and events4 ,it is akin to the habit of ignoring the existence of everything disagreeable in life1 which ,dickens has satirized in his character1 ,mr4 ,podsnap4 ,and ,podsnappery exists among women even more than among men1 because of their more sensitive emotional nature4 ,if women are to join with men in making the world better1 they must not blink at the misery and vice about them1 and the evil elements in human nature and society which produce these4 ,to be good and brave is better for a grown woman than to be sweet and innocent1 in the limited sense of these terms4 ,a woman1 like a man1 should1 see life steadily1 and see it whole4 ,the foundation of a critical habit in reading has a practical bearing1 inasmuch as it is a direct training for the positions of book-reviewer and manuscript reader for magazine and book publishers4 ,since women read more than men1 the woman's view of a manuscript is often preferred by publishers4 ,therefore there are more women than men in the position of literary adviser4 ,these are paid salaries ranging from #be to #ej a week4 ,manuscripts are read by the piece for from #c to #e each4 ,book reviews are paid for at all prices1 from the possession of the book alone to the payment of a cent a word4 ,it is best for the aspiring critic to practice herself on book reviews first4 ,in these she can with profit display her power to analyze the artistic construction of books1 and so develop her abilities as a manuscript reader4 ,the knowledge of books and the ability to digest their contents are necessary to the making of a library worker1 an employment which the great increase in libraries1 through the benefaction of ,andrew ,carnegie and others1 is offering to thousands of ,american women4 ,the salaries are low1 but in considering entering upon the work1 weight should be given to the opportunities for literary knowledge and culture it affords and its refined surroundings4 ,the making of a descriptive catalogue of the home library1 using the card index system1 forms an ideal test for the young woman who is uncertain whether she has the taste and ability required in this sort of work4 ,to the student in the home1 even though she intends to follow some other vocation1 such as teaching or writing1 such an inventory of her intellectual store-house will be invaluable4 ,it matters not how small the library is1 for intensive cultivation is as profitable in mental culture as in agriculture4 ,even such accomplishments as music and painting are most cultural when pursued as if the intention of the student were to teach them4 ,knowledge of technique and of the methods by which its difficulties are overcome is the foundation of all appreciation of art4 ,the only true connoisseur is the one who can enter into the delight felt by the artist in creating his work4 ,exercise leads to invention4 ,the ancients well said that the contortions of the sibyl generated her inspiration4 ,critics have been sneeringly defined as those who have failed in literature and art1 but this is not true of the greatest critics1 who never carried their creative work to the point of success simply because they had found a better vocation in criticism before reaching such a point4 ,what a loss to the world it would have been had ,ruskin developed into a painter1 even a great one1 instead of the master interpreter and teacher of painting that he did become6 ,household employments1 such as cooking1 needlework1 etc41 as vocations for the unmarried woman1 no less than the married1 need only be mentioned here1 as their appropriateness for the girl at home is obvious1 and they are fully discussed elsewhere in this series4 ,it should be suggested1 however1 that the greater leisure of the unmarried woman enables her to try experiments in these subjects while the married housewife is too fully occupied by the routine of her duties to undertake them4 ,indeed1 if a woman become a notable cook after marriage1 it is often a sign that she is not a notable wife or mother4 ,it is an old saying that1 ,my son's my son till he gets him a wife1 ,but my daughter's my daughter all her life4 ,by the common bond of sex1 a daughter is her mother's natural companion in sympathy1 however separated from her in distance4 ,therefore1 when she lives at home1 what a special obligation is there to be her mother's comfort and dependence6 ,even though she acquire greater skill in household affairs1 she should still resign herself to the subordinate place of assistant4 ,the thought that she is becoming useless is the chief dread of a woman who has been a managing worker all her life1 and her daughter should carefully avoid bringing this to her mind1 indeed1 should so act that the ageing mother retains the management of the house1 even though her labors diminish4 ,in respect to the direction of children1 the elder daughter should take a hint from the manner in which the school-teacher supplements rather than supplants the mother in her care of the young people1 leading to a difference in the kind of regard which these feel for them4 ,the sister should always consider herself simply as the eldest1 most experienced of the children1 and so the natural monitor of the group1 and1 when necessary1 the mediator with the parents4 ,in a similar fashion the unmarried woman should act toward her neighbors who are wives and mothers4 ,in matters where the interests of children and households are of chief concern she should resign the leadership to the married women1 and1 after them1 to the professional teachers4 ,religious1 social1 and civic matters1 wherein as a church member and a citizen she is on an equal footing with wives and teachers1 afford her ample scope for exercising her instinct for leadership4 ,every unmarried woman who lives alone should1 whether or not she possess an income1 have a vocation4 ,earnings and wages are not alone good in themselves1 but are an additional gratification1 in that they supply a proof that the earner's service is of worth to the world4 ,some day1 when social conditions are so adjusted that economic competition is really free1 and wealth cannot be obtained save by service1 money will be a proper measure of standing in the community4 ,it is all the more a duty now1 both to herself1 her class1 and to society1 that the woman who works should contend to the last cent for her part of the wealth that is created by the business in which she is engaged4 ,where her work is equal to a man's1 she should contend for wages equal to his2 where it is inferior1 she should be willing to accept less2 where superior1 she should demand more4 ,in these matters women are apt to be either too complaisant or too clamorous4 ,they should first be sure that they are justified in their claims1 and then1 if right1 be firm in their demands1 and1 if wrong1 be resigned to abandon them4 ,the law of supply and demand acting in the labor market allots wages between workers with natural justice--certainly more equitably than the interested opinion either of employer or employee4 ,it will be seen that the woman in business needs to study the fundamental elements of political economy even more than the housewife4 ,books and magazines are filled with superficial1 obvious advice as to the way in which women as employees should conduct themselves toward their employers and fellow workers1 but rarely is there a hint given of the actual rights and obligations of these relations1 upon which the proper conduct is based4 ,employment is a business contract between employer and employee1 in which there is no legal or moral obligation for either party to exceed the terms4 ,owing to an over-supply of labor1 wages may be exceedingly low1 even down to the starvation point1 but for this condition the employer1 if he be not also a monopolist1 is not responsible4 ,indeed1 as employer1 his presence in the labor market as an element of demand raises the market wage4 ,in fact1 it is only by his increasing his business that he can raise wages4 ,if he pay more to his employees than he needs to1 or is profitable for him1 this increase is not real wages1 but a gratuity1 something no self-respecting person likes to take4 ,some other class in society created this condition1 and it is this class that the low-paid workers should blame1 and1 as citizens1 take measures against1 not the employers4 ,indeed1 they should consider these as their natural allies in making better economic conditions4 ,accordingly1 the woman in business should have sympathy for her employer1 who owing to the prevalent condition of shackled competition has troubles of his own4 ,she should aid him by loyal1 efficient work1 thus1 and only thus1 establishing a moral claim upon him to recognize her loyalty in kind4 ,personal relations1 except of this nature1 should not be sought by the employee1 particularly if she is a woman4 ,outside of the office or shop she may meet and treat her employer as a fellow citizen and member of society1 under the common rights of citizenship and the proper social rules1 but in business hours she should obey the strict ethics of business4 ,thus she may don what dress she will when her work is done1 adopt all the eccentricities of fashion she pleases1 but she should wear with cheerfulness1 and even pride1 the simple dress prescribed1 for good and sufficient reasons1 as her working costume4 ,even when no such regulations are made1 her good sense and taste should lead her to adopt a modest1 practical working dress1 simple mode of arranging the hair1 etc4 ,this is always agreeable to customers1 and it is by pleasing these she best pleases her employer4 ,stenographers and secretaries have a special obligation to keep sacred the confidences of their employers4 ,if they find that in so doing they are made instruments in perpetrating frauds on other business men1 or the community in general1 they have no right to expose these4 ,their only proper course is to resign their positions1 holding sacred1 however1 the knowledge gained while acting as employees4 ,it is only when formally relieved of this obligation by legal compulsion to testify in court that they may reveal this knowledge4 ,while it is the custom of an employer to demand references of the employee1 and not give them for himself1 the only safe course for a woman seeking employment is to look into the character of the man for whom she is to work1 and the nature of his business4 ,this she may do indirectly in the case of character1 and directly in the case of nature of business4 ,if the employer refuses to impart this1 saying1 ,your work will be to do whatever ,i ask you1 it is a blind1 and therefore dangerous contract into which you are entering1 and you should withdraw from it in time4 ,when an employee has proved her efficiency1 and has seen that it is producing an amount of returns to the business of which she is not receiving her proportionate share1 it is her right and duty to ask for an increase in wages4 ,if she fails to receive this1 she should investigate the conditions in the labor market of her class1 and guide her action accordingly4 ,if she finds that there is a demand for workers of her ability at the higher wage1 she should again proffer her request to her employer1 with a statement of this fact4 ,if he still refuses the increase1 she should resign her position1 upon proper notice1 and seek employment elsewhere4 ,when the unmarried woman employs herself in free service for the public good there will be no need for her to contend for the proper returns1 which will be the love and respect of the community1 given her in full measure4 ,in comparison with these rewards1 the honors of club president and society leader1 for which many women contend with a rivalry that surpasses in bitterness contests for political honors among men1 are mean and empty4 ,the words of the ,master to ,his disciples1 that he who would be first among them should be servant to his fellows1 should be taken to heart by ,american women1 before whom are opening new and vast opportunities for the display of pride and ambition no less than for modest1 faithful service4 ,,chapter ,,iii ,,the ,,wife ,nature's ,intention in ,marriage--,the ,woman's ,crime in ,marrying for ,support--,her ,blunder in ,marrying an ,inefficient ,man for ,love--,the ,proper ,union--,mutual ,aid of ,husband and ,wife--,manipulating a ,husband--,by ,deceit--,by ,tact--,confidence ,between ,man and ,wife4 ,her very soul is in home1 and in the discharge of all those quiet virtues of which home is the centre4 ,her husband will be to her the object of all her care1 solicitude and affection4 ,she will see nothing but by him1 and through him4 ,if he is a man of sense and virtue1 she will sympathize in his sorrows1 divert his fatigue1 and share his pleasures4 ,if she becomes the property of a churlish or negligent husband1 she will suit his taste also1 for she will not long survive his unkindness4--,,sir ,,walter ,,scott--,waverley4 ,marriage is the crown of woman's life1 a dignity that is all the more honorable because it is of general expectation and realization4 ,there is a presumption that the unmarried woman has missed the central and significant reason for her existence1 the perpetuation and nurture of the race1 and that the burden is upon her for compensating society by other services for this lost opportunity4 ,marriage for a woman means attainment first and fulfilment after1 the reward given in advance of labor1 and therefore entailing a special moral obligation that it be justified in its fruits4 ,nature gives the future mother peace of mind1 rest from doubt as to career and from responsibility as to breadwinning1 in order that she may tranquilly devote herself to her special function as the maker of the home4 ,the fact that in the normal home the wife is relieved from the necessity of earning the living of the home sometimes has the effect of making her careless about expenditure4 ,the thoughtless wife1 and here thoughtless means selfish1 assumes that the problem of providing is up to the husband and takes no care to aid him in its solution4 ,if the suggestion of her being a burden to him ever does cross her mind1 she is ready to excuse herself by consolatory sayings such as ,two can live cheaper than one1 the truth of which1 though universal when every wife was a producer of such things as clothing that are now bought is now the case only in agricultural homes1 and even there has lost a great deal of its force4 ,men do not marry now1 as they once did1 for economic reasons1 but rather in spite of them1 for the higher rewards of love and companionship of wife and children1 and this the wife should recognize by giving her husband the things for which he has made his economic sacrifice4 ,in the old days a man who did not marry paid for his liberty by loss of physical comfort and wealth4 ,thus ,hesiod1 one of the earliest ,greek poets1 in his ,farmer's ,almanac called ,works and ,days1 coupled the marrying of a wife with the purchase of a yoke of oxen and a plow as the first things needful in beginning to farm1 and this in despite of the fact that he was a woman-hater4 ,now it is the woman who is tempted to marry for economic reasons1 to be certain of material support while she exercises herself in those household avocations and social pleasures which constitute the main activities of women4 ,this is a legitimate consideration only when the interest of the man is also taken into account4 ,marriage to a man whom she does not love is a crime for any woman2 giving falsely the offerings of love for material things is harlotry even though legitimated by vows and ceremonies4 ,on the other hand1 marriage for love to a man who cannot support her is a sad mistake for a woman who is not able or willing to take the place of breadwinner1 for such a union defeats its own purpose4 ,therefore1 in kindness to the man as well as to herself1 such a woman should satisfy herself that he can support her1 not necessarily in the style to which she has been accustomed1 but in the style necessary for her to perform the duties of homemaker and mother4 ,those marriages are the happiest where a wife can also enter into sympathy with her husband's business ambitions in particular and ideals of life in general4 ,here she is peculiarly his helpmate4 ,he can hire a housekeeper1 but not a companion of his bosom4 ,a girl properly reared will naturally be drawn to a man complementary to her in character--not opposite1 as is so often said4 ,opposition implies antagonism1 which would be the ruin of home life4 ,the term complementary implies similarity in the main elements of character with adaptable differences4 ,good qualities1 such as strength and delicacy1 may complement each other1 but not evil and good qualities1 such as brutality and tenderness4 ,as ,scott says in the quotation at the head of this chapter1 a tender wife may suit the taste of a churlish husband1 but only by not long surviving his unkindness4 ,while such opposition may not result in actual death1 it certainly leads to the demise of all that makes life worth living4 ,a woman should not expect to find a perfect husband4 ,indeed1 her chief usefulness to him will be in her strengthening his weak points1 and cultivating his right inclinations until they are confirmed habits4 ,yet in this work she should realize the imperfections in herself1 and respond to the similar aid he gives her by his example and suggestions4 ,mutual aid is the great bond of marriage1 as it is of all human relations4 ,women1 from their weaker condition1 have from ages past been trained to gain their desires from men by indirection4 ,in the worst form1 this appears as deceit2 in the best1 as tact4 ,laying aside the moral aspect1 deceit is always unwise in a wife1 since1 in time1 it defeats its own end4 ,many a woman thinks that she is deceiving her husband1 since she wins her points1 when he thoroughly recognizes her machinations1 and accedes to them without contest simply for peace in the household1 acquiring a feeling of moral superiority to her which1 though it may be tolerant1 is nevertheless contemptuous4 ,but when she employs loving tact1 especially in the improvement of her husband's habits and traits1 even though he realizes it1 he is at heart grateful for it1 and proud of his wife's superiority in these points4 ,in those matters where the characters of husband and wife are strong enough to permit frankness1 this should always be employed4 ,in all the grave problems of life there should be perfect confidence between the pair who have taken the solemn vows of wedlock4 ,any third party that enjoys a superior confidence with one of them1 whether relative or friend1 even the pastor or family physician1 is the man invoked against in the marriage charge1 who puts them asunder4 ,where unhappily the husband is irreligious and the wife is forced to seek confidential help and consolation of her spiritual adviser1 she should strictly limit these to religious matters1 else she will grow apart from her husband4 ,george ,moore1 in his collection of stories entitled1 ,the ,untilled ,field1 presents the propensity of women in ,ireland to run to the priest for guidance on every question1 as the chief cause of their domestic tragedies4 ,in ,america the family physician is as apt as the pastor to be made the recipient of such confidences1 with evil results where he is not wise enough to advise that the husband is the proper person to whom the wife should go4 ,,chapter ,,iv ,,the ,,house ,elements in ,choice of a ,home--,the ,city ,apartment--,furniture for a ,temporary ,home--,couches--,rugs--,bookcases--,the ,suburban and ,country ,house--,economic ,considerations--,buying an ,old ,house--,building a ,new ,one--,supervising the ,building--,the ,woman's ,wishes4 ,of love1 of joy1 of peace and plenty3 where1 ,supporting and supported1 polished friends ,and dear relations mingle into bliss4 ,,james ,,thomson--,the ,seasons ,when husband and wife are truly mated1 they form a co-partnership in the building of the home4 ,in this work the man1 occupied with his business1 must leave a large part of the direction1 even in material things1 to the woman4 ,and these material things are of primary consideration1 as they are apt to be in every problem of life4 ,the happiness of home is immediately and always dependent on the kind of a house used for dwelling and its equipment for utility and comfort4 ,the first thing to be considered is the location of the home4 ,the choice of a good neighborhood1 from both social and sanitary viewpoints1 is essential4 ,good neighbors are almost as necessary as good air and good drainage4 ,even before the children have come1 it is a limitation on the function of a home for husband and wife to be forced to seek social life entirely outside the neighborhood4 ,if charity 7that is1 loving1 helpful associations7 begins at home1 it certainly does not stop at the threshold1 or leap therefrom over those nearest us4 ,the best citizens are those who take a human interest in the people of their street1 or ward1 or village1 for influence in civic reform is dependent on neighborliness4 ,children are good citizens in this respect by nature4 ,limited to association with children of the neighborhood1 they form an affection for their playmates1 which may lead to good or evil results1 as these playmates are moral or vicious in their tendencies4 ,therefore1 at the formative period of character children should be guarded from the debasing influences of improper companions1 as well as such institutions as saloons and low dance-halls which are generally found to be the local causes of bad neighbors4 ,of course1 a neighborhood should be selected where there are good public schools1 churches1 and allied institutions for education and culture4 ,it is always a loss to a child in this democratic country to be educated in a private school1 and yet1 especially in cities1 careful parents are often compelled to resort to private instruction for their girls and boys because of the lack of refining influences in the public schools4 ,this is why it is often better for families1 when the father works in the city1 to live in the suburbs1 where1 as a rule1 the best public schools are to be found4 ,but it may not be feasible to live out of the city1 especially in the first years of married life1 and therefore the home life must begin in an apartment4 ,the same sanitary considerations that obtain in choice of a neighborhood are essential in the choice of a flat4 ,good air1 light1 space1 proper plumbing1 and general cleanness are to be sought4 ,owing to the general demand for these advantages1 and a limited supply of them which is due to economic conditions prevailing in our cities1 they unfortunately require money1 therefore1 the flat-seeker is compelled to do the best he can with that part of his income which he may safely appropriate for rent4 ,as a rule1 this amount is not more than one-fourth of income4 ,when an apartment house has been properly built1 and the walls are settled and the plastering dry1 it generally comes up to the standard of comfort and health4 ,here the latest improvements in plumbing will be apt to be found1 and there will be no danger of vermin4 ,then1 too1 a concession is more apt to be made by the landlord1 who is anxious to secure tenants1 by remission of a month's or a fortnight's rent1 to be taken out after the first month4 ,the landlord of such a house is also readier than the owner of an old one to make decorations1 and even alterations1 to suit the taste of the tenant4 ,the walls in the kitchen should be painted rather than papered1 and other parts of the flat designed primarily for utility4 ,since light is the great desideratum1 the paint1 as a rule1 should be light in color1 though soft and tinted in tone for restfulness to the eye4 ,where wallpaper is used1 it should have the same characteristics4 ,fanciful designs should be avoided4 ,indeed1 plain paper forms the best base for artistic color schemes in the decoration of rooms1 the variety in which is best obtained by the choice of furniture and pictures and other wall ornaments4 ,when there is a prospect that living in apartments will be only a temporary arrangement1 the furniture should be chosen with a view to its adaptability for a house4 ,thus folding-beds should be avoided1 and other articles that gain space by complexity1 however ingenious4 ,simplicity is the quality to be desired4 ,thus if the exigency of space requires that a living room by day be converted into a sleeping room1 a couch should be bought for it1 instead of a folding bed4 ,it will then serve the purpose of a sofa as well as a bed4 ,if it is a box couch1 further economy will be gained by its use as a place to store the bedclothes4 ,but the simplest of all arrangements is a divan bed1 formed of springs and mattress alone1 and supported on legs nailed to the corners of the spring-frame4 ,over it a cover should be thrown during the day1 and the pillows in use1 if there is not room for them elsewhere1 should be slipped into covers harmonious in color with the couch drapery4 ,such a reclining and sleeping couch may also be used in bedrooms1 although an iron or brass bedstead gives an appearance of neatness and personal privacy that is desirable in such chambers4 ,where there is lack of closet space and lockers1 trunks can be utilized in a flat for storing things4 ,steamer trunks that can be placed beneath the beds and couches are therefore the best kind to buy4 ,they can also be readily converted into window seats by making pads of cotton batting to fit the tops1 and placing over them covers and pillow cushions harmonious with the decoration of the room4 ,long flat wardrobe trunks are sold1 which contain at one end rods for hanging clothes1 so that1 when stood up on the other end against the wall they serve as wardrobes4 ,they always look1 however1 like makeshifts1 and so are more useful in travelling than in the home4 ,rugs are more desirable than carpets in a city apartment1 since they can be more readily cleaned1 and1 in case of moving to another flat or a house in the suburbs1 will be more adaptable to the new situation4 ,bookcases in a temporary home should be of the unit system1 where each shelf is a separate box enabling the books to be moved without repacking1 and permitting rearrangement to suit the new situation1 or the acquisition of new books4 ,where1 however1 the lower part of wall space is desired to give room for articles of furniture such as couches1 shelves can be built1 beginning at four and one-half or five feet above the floor4 ,mr4 ,edwin ,markham1 the poet1 whose home overflows with books1 has greatly economized space by building for them a broad lower shelf1 about eighteen inches wide1 and1 three inches above this1 another shelf twelve inches wide1 and1 three inches above this1 a third six inches wide4 ,when these are filled with books the titles of all are exposed1 and1 by taking out the volume or two immediately in front1 a volume on one of the back shelves is readily obtained4 ,thus1 by walking about his room1 ,mr4 ,markham can look with level eyes for the book he wants1 and procure it without recourse to a chair or stepladder4 ,this plan of banking books also lends itself to a decorative arrangement of them4 ,except in matters such as these1 where economy is imperative1 the furnishing of a city apartment does not differ essentially from that of a house1 and the reader is therefore referred to the discussion of this in the following pages4 ,the suburban1 village1 or country home differs from the city apartment1 or even city house1 in that it has been built without the primary consideration of space4 ,it is separated from other houses1 even though by the narrowest space of green lawn1 that gives a house the individuality and independence without which it is hard for it to gather the associations of home4 ,even when a detached house is found in a city1 its architecture is generally hampered by its adaptation to its narrow grounds4 ,it rarely has that rounded development of character which is as desirable in a home as in a person4 ,in selecting a rented home in the suburbs1 the cost of the husband's transportation to and from the city should be added to the rent to keep this within the proper ratio to income1 just as the difference in price of provisions should be considered in that portion allotted to food4 ,provisions1 even country produce1 are often dearer in suburban communities than in the city1 and less saving can be made by close marketing1 because the farmers and gardeners find it more profitable to send their produce to the center of greatest demand1 and therefore of readiest sale1 even though it costs more for transportation than to the smaller markets near by4 ,so suburban grocers and provision men are wont to buy in the city markets1 and add the cost of transportation back from the city1 and an additional profit for the transaction1 to the price to the consumer4 ,owing to the close competition for householders among real-estate men1 it is now almost as easy to purchase a suburban home as it is to rent one1 and it is therefore advisable to do this4 ,the interest on purchase1 and the fixed charges of taxes1 insurance1 water rent1 etc41 should be counted as rent1 but a higher percentage of income may be safely allotted to these than to rent proper1 since the purchase is also an investment4 ,as a rule1 the increase of land value near a growing city will considerably exceed the diminution in the value of the improvements4 ,indeed1 owing to the constant advance of cost of building material in recent years1 there is often enhancement rather than depreciation in the house value4 ,for these economic reasons it is advisable to buy an old house when its cost is less than the cost of constructing a new one of the same desirability4 ,the home-seeker1 however1 should curb his propensity to make extensive alterations1 for1 one leading to another1 he will find at the end 7if he ever reaches it7 that he has virtually built a new house at a cost greater than he could afford4 ,on the other hand1 he should avoid those houses built on speculation to sell4 ,in these a showy appearance is gained at the expense of durability of construction1 and the purchaser will find that he must pay in plumbing1 coal bills1 and general repairs an amount he had not calculated upon as interest on the home1 for1 unless he rebuilds the house at ruinous expense1 these will be annual charges4 ,the most satisfactory way1 and the one leading to great enjoyment in satisfying the nest-building instinct which possesses newly mated people no less than birds1 is for the owners themselves to plan and superintend the building of the home4 ,there is an infinite variety of architectural plans spread before the homeseeker in books and magazines4 ,an examination of these will be of great value to him in clarifying his hazy ideas1 but he should not settle upon any one of them without expert opinion4 ,he should employ a local architect1 or at least a builder with practical architectural ideas1 to examine every feature of the plan selected as nearest the homeseeker's ideal1 and revise it according to local conditions1 cost and availability of material1 etc4 ,money is always well spent that relieves one of responsibility1 enabling him to say thereafter1 ,well1 ,i did every thing ,i could to have the thing done properly4 ,the woman's wish should be paramount in planning the building4 ,the home is her workshop1 and she should have every convenience she requires to do her work properly4 ,things that appear of minor importance to a man1 the architect and builder no less than her husband1 are to her most vital4 ,what pockets are to a man or business woman in clothes1 closets and shelves are to a woman in her house1 and yet she usually has to fight for them with the architect as the business woman does for pockets with her dressmaker4 ,unless she has worked out the practicability of her ideas1 however1 she will be at a great disadvantage with the experts1 and therefore it is wise for her to make herself as familiar as possible with the main principles of building and the special details of the improvements she desires1 especially as this knowledge will be of great use in seeing that the work is done as ordered4 ,where she has not acquired this knowledge1 and the husband is either incompetent or not free to undertake this supervision1 it is well to employ a contractor1 arranging for thorough1 satisfactory work1 and holding him strictly to the contract4 ,the prime requisite in a house is that it be adapted for home life1 be a comfortable place in which to sleep1 cook1 eat1 rest and read1 talk and laugh1 and play and pray2 in a word1 in which to do all the work that enables these necessities and pleasures to be obtained4 ,next to the comfort of the family comes that of the outside world4 ,it is desirable1 though not essential1 that the home contain facilities for entertaining4 ,,chapter ,v ,,the ,,house ,essential ,parts of a ,house--,double ,use of ,rooms--,utility of ,piazzas--,landscape ,gardening--,water-supply--,water-power- -,illumination --,dangers from ,gas--,how to ,read a ,gas-meter--,how to ,test ,kerosene --,care of ,lamps--,use of ,candles--,making the ,best of the ,old ,house4 ,the parts that are desirable in a well-ordered house may be enumerated as follows3 ,cellar1 the kitchen1 the storehouse1 the pantry1 the laundry1 the dining-room1 the living or sitting-room1 the lavatory1 the parlor1 the hall1 the library1 the nursery1 the sewing-room1 the bedrooms1 including guest chamber1 the attic1 the piazzas4 ,where economy of space must be practiced1 storehouse and pantry may be combined1 and nursery and sewing-room2 and one of the family bedrooms may be devoted to the use of the occasional guest4 ,the hall may be thrown into the parlor4 ,the parlor may be properly converted into a library and music room1 although when the father is of retiring literary tastes1 he should have a den of his own1 where he may read and smoke in peace4 ,the parlor is too often wasted space in a house4 ,as the best room1 and very often the largest room1 it is reserved for reception of guests1 weddings1 and funerals1 and at other times shut up in gloomy grandeur from the family1 except1 perhaps1 as the place of banishment for a naughty child4 ,except when used as a library and music room1 it should be one of the smallest in the house1 and may1 indeed1 be entirely dispensed with4 ,the family living-room is not an improper place in which to receive a guest1 especially one whom it is desired should feel at home4 ,of the rooms for the family1 the nursery is the best to dispense with1 the very young children being kept under the mother's oversight in her sewing-room1 or the attic1 or a loft in an out-building being fitted up for the elder ones as a play-room4 ,in the case of the loft1 it is well to equip it as a simple gymnasium4 ,it is mistaken economy to use the living-room as a dining-room1 since this interferes with the orderly work of the house1 no less than with the comfort of the family4 ,it may with propriety1 however1 be made also the sewing-room1 and1 in general1 the mother's managerial office4 ,here she should keep her desk and her household account-books1 and meet the tradesmen and other business callers4 ,it is also more suited than the parlor for use as a family reading-room and working library4 ,disorder that betokens use1 such as magazines on the center-table1 or of papers on the desk1 is here not inappropriate4 ,indeed1 it gives a homelike appearance even to the social guest4 ,china and glassware and silver arranged in proper array in wall closets1 cabinets1 and sideboards are the most appropriate decorations of the dining-room4 ,it is not at all necessary that there should be pictures on the wall of game1 fruit and flowers1 or still life studies of vegetables and kitchen utensils4 ,indeed1 these have become so expected that a change is quite a relief to a guest1 who would welcome even the death's head that was the invariable ornament of the ,egyptian feasts4 ,any pictures which are lively and cheerful in suggestion are suitable4 ,those that have a story to tell or a lesson to point are never out of place in a room frequented by children4 ,for convenience the table-linen should be kept in drawers or lockers built beneath the shelves containing the china4 ,a butler's pantry is not an essential when such arrangements as these are made4 ,the kitchen1 pantry1 storeroom1 and laundry form1 as it were1 the factory of the house1 with the range as the central engine4 ,accordingly they should be planned with respect to each other to save steps4 ,fortunately this means also saving expense in construction4 ,architects have been most ingenious as well as practical in perfecting these arrangements1 and the housebuilder1 therefore1 needs no advice from us4 ,it cannot be too much emphasized1 however1 that the cellar is1 from the standpoints of sanitation and comfort1 the most important part of the house4 ,there should be no attempt to save expense by limiting its proper size1 materials for walls1 windows for ventilation1 drainage1 etc41 for money so saved will inevitably be paid out many times over in coal bills1 doctor's fees1 and1 perhaps1 undertaker's bills4 ,a dry cellar must be secured at all costs1 for the air from it permeates the whole house4 ,where this is damp1 it leads not alone to disease among the inmates1 but to the disintegration of the house itself1 through what is called dry rot1 but is paradoxically the result of dampness4 ,edgar ,allan ,poe1 in his weird story1 ,the ,fall of the ,house of ,usher1 has given a mystical interpretation of the dissolution of an old homestead which really has a scientific explanation that might be found in the cellar4 ,the proper floor of a cellar is a layer of broken stones in which tile drains are laid1 having outlets into a common drain1 and over which a layer of concrete is placed1 ,the walls1 of plastered stone1 brick1 or concrete1 should rise above the ground far enough to permit small windows1 and prevent the admission of surface water from rain or snow4 ,these windows should open from within1 upward1 and there should be hooks on the ceiling to keep them open for ventilation4 ,where a house is heated by a furnace1 the style of this should be selected with great care1 special regard being had to the economy of fuel4 ,the systems of steam-heating1 hot-water heating1 or hot-air heating have each their merits1 depending on the location of the house and the climate of the region4 ,the cellar can also be used as a storeroom for those things not affected by the heat of the furnace1 such as perishable food requiring an ice-box or a cool place1 vegetables1 especially those with a penetrating odor2 apples1 canned fruit and goods1 etc41 should be kept here1 and barrels of commodities1 such as vinegar1 that are bought in large quantities4 ,shelves should be built on the walls and hooks hung on the rafters to increase the facilities for storage4 ,articles hung upon the hooks should be tied in paper bags4 ,it is well to have the cellar ceiled1 to keep out the dust of the house and reduce the risk of fire4 ,here1 of course1 is the natural place for the coal-bin1 and1 when there are no out-buildings1 the man's workshop4 ,the laundry may also be placed in the cellar1 and1 in stormy weather1 the clothes hung there to dry4 ,in the country the cellar is a good place in which to build an ice-vault4 ,the kitchen should1 of course1 be airy and sunny4 ,the sink should be placed near a south window1 if possible1 to prevent freezing of pipes4 ,an iron sink is more cleanly than a wooden one1 and cheaper than porcelain and copper4 ,it should have a platform with room for two dishpans1 and a drying shelf1 raised at one end to permit drainage4 ,where economy of space is essential1 this shelf may be removable1 permitting the use for other things of the table beneath4 ,two other tables are necessary in a proper kitchen equipment1 one covered with zinc for a work-table1 set near the range1 and the other a plain table set near the dining-room1 for the prepared dishes4 ,there should be three lights1 lamps in brackets1 gas-jets1 or electric bulbs1 near the sink1 range and food-table respectively4 ,the refrigerator should be put outside the kitchen1 in some such place as a sheltered part of the back piazza4 ,commodities such as tea and coffee1 not requiring ice1 should be kept in covered jars1 preferably earthen1 on a dresser or shelf1 where the bread-box may also stand4 ,there should be a kitchen closet for the flour-barrel and sugar-box1 which should be covered for further protection from dust1 flies1 dampness1 etc41 and for the canned goods in immediate requisition4 ,the stove or range should be selected with reference on the one hand to the amount of cooking to be done for the family1 and on the other to the saving of fuel4 ,where there is a water supply1 of course there should be a boiler connected with the range4 ,this should be large enough to assure a sufficient supply of hot water for the house4 ,there should be a shelf near the range for such articles as the pepper-box and salt-box which are in constant use in cooking1 and hooks should be near at hand for hanging up the poker1 lid-lifter1 and a coarse towel for use in taking pans from the oven4 ,other shelves and hooks1 of course1 should be put in for the various utensils necessary in the kitchen4 ,the floor of the kitchen should be covered with a good quality of linoleum4 ,a perforated rubber mat may be placed at the sink1 although this is not necessary4 ,in fact1 it is a better plan for the woman in the kitchen1 as indeed elsewhere1 to get rubber heels for her shoes4 ,the ,arabs have a proverb that to him who is shod it is as if the whole world were covered with leather1 and rubber heels similarly cause every floor in the house1 whether bare or carpeted1 to be equally easy to the feet of the busy housewife4 ,the laundry should be supplied with two tubs1 an ironing-table1 an ironing-board1 and a stove for the boiler and the irons4 ,the ironing-board should be supported upon two horses of the height of the table4 ,the table should be supplied with an iron-rest4 ,in a well-planned house there should be separate bedrooms for every inmate except the very small children4 ,it is quite an economy in the care of the house that each child1 at as early an age as possible1 should have its own room and be taught to take care of it4 ,since the room is designed primarily for sleeping1 care should be taken that the bed be placed in such a position that the light falls from behind the sleeper's head4 ,the dresser should be so placed that the light falls on the face of the occupant of the room when he is looking into the mirror4 ,even at the expense of space in the bedroom proper1 there should be a large closet in every sleeping-room4 ,the deeper the closet the better1 for1 by using rods attached to the back of the closet and projecting through its width1 whereon clothes-hangers may be strung1 far more room will be obtained for clothes than where hooks and nails are employed4 ,by the use of these clothes-hangers1 too1 suits and dresses may be kept in much better order4 ,the top of the closet may be occupied by one broad1 high shelf1 whereon hats and bonnets may be kept in their proper receptacles4 ,shoes should be kept in a drawer at the bottom of the closet1 rather than thrown on the floor beneath the dresser4 ,it is a mistake to substitute a curtain for the door of the closet1 since it is of the first importance to keep the clothing free from dust4 ,shelves are better than closets for the keeping of the bed linen4 ,it is a handy thing to have a separate linen closet in the house1 but this is not essential4 ,the sewing-room of the mother is a suitable place for keeping the linen4 ,shelves are preferable to closets for this purpose4 ,there should also be a medicine closet or locker in the mother's room which will be handy in case of sudden illness among the children4 ,in view of the importance of sanitation1 more thought than is ordinarily allotted to it should be given to the lavatory4 ,where there is room to spare1 it is best to have the bath separate from the toilet1 in order to prevent inconvenience in use4 ,there should be a basin and toilet upon the ground floor1 and a bathroom and toilet upon the sleeping floor4 ,the walls of the lavatory should be tiled1 or1 if this is too expensive1 they should be covered with water-proof paper4 ,all toilet arrangements should be systematically kept clean1 and the necessary supplies at all times provided4 ,piazzas may be made to add no less to the utility than to the beauty and comfort of the house4 ,a lower back piazza1 covered with vines1 is the ideal place in summer for eating and such heating labors as ironing4 ,when thoroughly secured from intrusion1 an upper balcony furnishes the best of sleeping quarters for one wise and brave enough to scout the superstition of the bad effects of night air4 ,many persons of delicate health1 even consumptives1 have been restored to vigorous strength by sleeping in such a place1 not only in summer but throughout the winter1 save in beating storms4 ,closely conjoined with forethought for utility in the planning of a house is forethought for beauty4 ,it is well to have an artistic imagination in visualizing1 as it were1 the hominess of the house as it will appear after its rawness has been mellowed by time1 and its forms have been endeared by association4 ,this imagination is specially essential in the planting of trees1 arrangement of flower gardens1 the choice of the kind of enclosure1 whether hedge or fence1 and1 in general1 all that is known under the name of landscape gardening4 ,the housekeeper's work is greatly dependent upon the kind of water supply available for the house4 ,in cities and towns the kind of supply is fixed for her1 but in the country she is afforded her freedom of choice4 ,she has a choice of water from wells or springs1 which is more or less hard1 that is1 impregnated with lime1 and water collected from rain or melting snow4 ,for household purposes rainwater is the more desirable1 and1 when properly filtered and kept in clean cisterns protected from the larvae of mosquitoes and other disease-bearing insects1 it is also the best for drinking purposes4 ,to one accustomed to drinking hard water from a well or spring1 rain water is a little unpalatable1 but after he is accustomed to its use he will prefer it4 ,it is always wise to secure an analysis of the drinking water of the house1 since water reputed pure because of its clearness and coldness is as apt as any other to be contaminated4 ,where soft water is not available for household use1 hard water may be softened by the addition to it of pearline or soda1 or by boiling1 in the latter case the lime in it being precipitated to the bottom of the kettle or boiler4 ,when well water is used for drinking some knowledge of the geology of the home grounds is essential4 ,thus1 because the top of a well is on higher ground than the cess-pool is no reason for assuming that the contents of the latter may not seep into the water1 for the inclination of the strata of the rocks may be in a contrary direction to that of the surface of the ground4 ,when filters and strainers are used they should be carefully cleaned at regular intervals1 since if they are permitted to accumulate impurities they become a source of contamination instead of its remedy4 ,every once in a while the housekeeper should take off the strainers from the faucets and boil them4 ,there are many excellent systems for obtaining water power for the house in the country1 each of which has its special advantages4 ,the pumping of water to a tank at the top of the house by a windmill is that most commonly used4 ,this is the cheapest method1 but the most unsightly4 ,small kerosene or hot-air engines may be employed for the power at very slight cost1 and will prove useful for other purposes1 such as sawing wood or even operating the sewing-machines4 ,owing to the many inventions for isolated lighting plants by acetylene and other kinds of gas1 dwellers in the country have virtually as free a choice of illumination as the people in towns and cities4 ,great caution is necessary in the use of any form of illuminating gas1 since all produce asphyxiation4 ,accordingly1 all gas fixtures of the house should be regularly inspected to see that there is no escape of the subtile1 destructive fluid4 ,the odor of escaping gas which is so unpleasant is really a blessing1 in that it informs the householder of his danger4 ,a cock that turns completely around and1 after extinguishing the light1 permits the escape of the gas1 is more dangerous than a poisonous serpent4 ,yet there may be nothing radically wrong with this fixture1 and the use of the screwdriver may make it as good as new4 ,gas should never be turned low when there is a draught in the room1 nor allowed to burn near hanging draperies4 ,care should always be taken in turning out a gas-stove or a drop-light to do so at the fixture and not at the burner4 ,this is not alone safer1 but it keeps the rubber tube from acquiring a disagreeable odor from the gas that has been left in it4 ,great economy in the consumption of gas may be secured by the use of ,welsbach and other incandescent burners4 ,where these are not employed1 care should be taken to select the most economical kind of gas tips1 and to see that when these become impaired by use they are replaced4 ,in the large cities there is constant complaint of defective gas-meters1 so much so that inspectors have been appointed to correct this abuse4 ,it has been found1 however1 that many complaints have been unfounded because the housewives were not able properly to read the meter4 ,directions how to do this will therefore be found useful4 ,a gas-meter has three dials marking tip to #ajj1jjj feet1 #aj1jjj feet1 and #a1jjj feet respectively4 ,the figures on the second dial are arranged in opposite order from those on the first and third dials1 and this often leads to an error in reckoning4 ,however1 there should be no trouble in setting down the figures indicated by the pointer on each dial4 ,we first set down the figure indicated upon the first dial in the units place of a period of three places1 then that indicated upon the second dial in the tens place1 and then that indicated upon the third dial in the hundreds place4 ,to these we add two ciphers1 to obtain the number of feet of gas that has been burned since the meter was set at zero on the three dials4 ,from this number we subtract the total of feet burned at the time when the preceding gas bill was rendered4 ,this is generally called on the bill present state of meter4 ,the result of the subtraction will be the amount of gas that has been burned since the last bill was rendered4 ,for example3 #ie1cjj1 amount indicated on dial4 #hb1gjj1 amount marked present state of meter on preceding gas bill4 ------ #ab1fjj1 amount of gas for which current bill is rendered4 ,equal care must be exercised when kerosene is used for illumination1 since1 while it is not so dangerous directly to life1 it is the chief source of the destruction of property4 ,accordingly the nature of kerosene and the way it illuminates is a profitable subject of study if we would prevent destructive fires4 ,really1 we do not burn the oil1 but the gas that arises from the oil when liberated by the burning wick and becomes incandescent when fed by the oxygen of the air4 ,while kerosene requires a high temperature for combustion1 it is closely related to other products of coal oil1 such as naphtha and gasoline1 which become inflammable at a low heat and are therefore very dangerous4 ,since the cheap grades of kerosene approach these products in quality1 care should be taken to see that it is of high proof in order to prevent explosions4 ,the proof required of kerosene differs in various ,states2 that in some is as low as #ajj degrees ,fahrenheit1 that is1 the temperature at which the oil will give off vapors that will ignite4 ,this is too low a proof1 for such a degree of temperature is quite common in the household4 ,it is safe only to use that kerosene which is at least #adj degrees proof1 for then1 even though the oil is spilled1 there is little danger that it will ignite except in the immediate presence of flame4 ,there is no danger at all in soaking wood with this kind of oil in a stove or grate wherein the fire has gone out4 ,to test kerosene1 put a thermometer into a cup partially filled with cold water1 and add boiling water until the mercury stands at #acj degrees ,fahrenheit4 ,then take out the thermometer and pour two teaspoonfuls of kerosene into the cup and pass over it the flame of a candle4 ,if the oil ignites1 it is unsafe4 ,in order to prevent the flame from running down into the lamp and causing an explosion1 the wick should be soft1 filling the burner completely4 ,the highest efficiency in the form of illumination is obtained by round burners1 especially those in lamps which admit air to the inside of the wick and so induce the largest possible amount of combustion4 ,such a lamp produces quite a high degree of heat1 and will answer the purpose of an oil-stove in a small room4 ,contrary to the popular idea1 wicks should be carefully trimmed with scissors rather than with a match or other instrument4 ,in extinguishing a lamp one should first turn down the wick and blow across the chimney1 never down the chimney4 ,owing to the fact that the wick is constantly bringing up oil by capillary attraction1 whether it is lighted or unlighted1 lamps in which the wicks have not been cared are kept continually greasy4 ,in fact1 a lamp that is greasy or that gives out a bad odor is one that has not been properly cared4 ,with due attention1 lamps are as clean and handy a means of illumination as any other form4 ,candles1 that are now used chiefly for decorative purposes1 may still be practically employed for carrying light about the house4 ,the danger from a falling candle carried by a child up to bed is not nearly so great as that which may result from either spilt oil from a broken lamp or the cutting glass of its chimney4 ,to those who live in an old house1 all the foregoing advice should prove a source of helpfulness in making the best of the old home1 rather than of dissatisfaction with its seeming shortcomings4 ,there are many simple1 inexpensive ways of making it conform to the model house4 ,expense need only be incurred in sanitary improvement1 such as the better drainage of the cellar1 enabling it to be utilized for purposes which now crowd the work-rooms of the home1 and the alterations of the windows to permit better lighting and ventilation4 ,very often a room can be made to exchange purposes by a simple transference of furniture1 thus saving the housekeeper steps4 ,a woodhouse can be converted into a summer kitchen1 and the old one1 during this season1 used as a dining-room1 though it may be found even pleasanter to eat out of doors under an arbor or on a wide piazza4 ,a porch may be partitioned off into a laundry1 and the attic ceiled and partitioned for use as a bedroom4 ,very often an old boxed-off stairway1 built in the days when it was thought unseemly to show a connection with the upper bedrooms1 can be relieved of its door and walls1 to the increase of space in the lower room1 and of the beauty of its appearance4 ,indeed1 as a rule1 there are too many doors in an old house4 ,some of these can be altered into open arched entrances1 making one large commodious room out of two little inconvenient ones4 ,unused out-buildings can be turned into playrooms for the children1 and even sleeping quarters4 ,all these are changes that make for the beauty no less than the utility of home1 as proved by the fact that many artists1 especially those who have studied abroad where old country houses are more or less of this unconventional character1 go into the country and alter in this fashion old and even abandoned houses into houses admired for their charming individuality4 ,illustrations of such hermitages frequently appear in the magazines1 and may be studied for suggestions4 ,sometimes the alteration is of the exterior only4 ,the repainting in a proper color1 or the simple creosote staining of a weather-beaten house1 with the addition of a rustic porch or the breaking of a corner bedroom into a balcony1 will sometimes so transform an old house that it looks as if it were a new creation4 ,,chapter ,,vi ,,furniture ,,and ,,decoration ,the ,qualities to ,be ,sought in ,furniture--,home-made ,furniture--,semi-made ,furniture--,good ,furniture as an ,investment--,furnishing and ,decorating the ,hall--,the ,staircase--,the ,parlor--,rugs and ,carpets--,oriental ,rugs--,floors--,treatment of ,hardwood--,of ,other ,wood--,how to ,stain a ,floor--,filling as a ,floor ,covering4 ,necessity invented stools1 ,convenience next suggested elbow-chairs1 ,and ,luxury the accomplished sofa last4 ,,william ,,cowper--,the ,task4 ,utility1 comfort and elegance are1 as ,cowper shows1 the three successive purposes for which furniture was designed4 ,and to-day the order of development remains also the order of importance4 ,the first things to be desired in any article of furniture are durability and simple application to its purpose4 ,these being found1 a person naturally looks to see if the use of them will contribute to his physical pleasure as well as his convenience1 that the back of a chair is the right height and curvature to fit his back1 and the seat is not so deep as to strain his legs2 that the table or desk is one he can spread his legs under in natural fashion1 and rest his elbows upon with ease2 in short1 that the furniture conforms to his bodily requirements1 as the chair and bed of the wee teenty bear suited exactly the little old woman of ,southey's tale4 ,last of all1 the aesthetic pleasure1 the appreciation of beauty by the mind1 decides the choice in cases of equal utility and comfort4 ,the artistic considerations are so many that furniture has become a branch of art1 like sculpture or painting1 with a large literature and history of its own4 ,since most authorities on the subject largely ignore the questions of utility and comfort1 devoting themselves to the questions of aesthetic style1 it will be useful to our purpose here to confine the discussion to the neglected qualities4 ,as a rule1 a durable1 useful1 and comfortable article is a beautiful one4 ,at least it has the beauty of grace1 by which terms the old writers on aesthetics characterized perfect adaptation to purpose1 and the beauty of what they called homeliness1 or1 as we would now say1 since this term has been perverted1 of hominess1 the suggestion of adding to the pleasure of the household4 ,the quality of hominess is greatly increased in an article of furniture by a frank look or home-made appearance4 ,there is no more delightful occupation for the leisure hours of a man or woman1 and no more useful training for a boy or girl1 than the making of simple articles of home furniture4 ,really1 the first article of furniture which should be brought into the house is a well-equipped tool-chest1 and the first room which should be fitted up is the workshop4 ,a vast amount of labor will be saved thereby in unpacking1 adjusting1 repairing1 and polishing the old and the new household articles1 so that life in the new home be begun under the favorable auspices of the great household deity1 the ,goddess of ,order4 ,when it is further considered that often small repairs made by a carpenter cost more than a new article1 the tool-chest will be valued by the family as a most profitable investment4 ,if it is not possible to procure the proper materials and tools for making the entire article1 some part of the work1 the shaping1 and certainly the staining and polishing1 can be done at home4 ,if the visitor does not recognize the home quality in such an article1 the maker does1 and will always have a pride and affection for it4 ,many furniture manufacturers give in their catalogues designs of semi-made or knock together furniture1 that is1 the parts of tables1 chairs1 etc41 cut out and planed1 which it is intended that the purchaser put together himself4 ,these1 as a rule1 are made of good material befitting the hand workmanship which will be put upon them1 and are offered at a considerable reduction from the price asked for ready-made furniture of the same material4 ,furniture stains of excellent quality are found in every hardware store and paint shop1 which can easily be applied by the merest amateur4 ,it is never wise to buy flimsy furniture1 however cheap4 ,as a rule1 there is too much furniture in the ,american home4 ,it is better to get along with a few good1 durable articles1 even though a little expensive1 than with a profusion of inferior ones4 ,these soon reveal their cheap and nasty qualities1 are in constant need of repair1 and quickly descend from the place of honor in the parlor to be endured a while in the living room1 then abused in the kitchen1 and1 finally1 burnt as fuel4 ,good wood and leather1 however1 are long in becoming shabby1 and even then require only a little attention to be restored to good condition4 ,when it is considered that in furniture there is virtually no monopoly of design or invention1 and one therefore pays for material and labor alone1 and competition has reduced these to the lowest terms1 the purchaser is certain to get the worth of his money when he pays a higher price for durable material and honest workmanship4 ,when it is further recalled that our chief heirlooms from the former generations are tables and chairs and bureaus1 it will appear that it is our duty to hand down to our children furniture of similar durability and honest quality4 ,therefore1 money spent for good furniture may be considered as a permanent investment whose returns are comfort and satisfaction in the present1 and loving remembrance in the days to come4 ,so often is the artistic beauty of a house destroyed by a bad selection and arrangement of furniture and choice of inharmonious decorations1 that many architects are coming to advise1 and even dictate1 the style of everything that goes into the house4 ,thus ,colonial furniture is prescribed for a residence in ,colonial style1 ,mission furniture for ,mission architecture1 etc4 ,there is a corresponding movement among makers of artistic furniture to plan houses suited to their particular styles4 ,thus ,craftsman houses and ,craftsman furniture are designed by the same business interest4 ,since1 however1 the average ,american home is something of a composite in architectural design1 the housekeeper may be permitted to exercise her taste in making selections from the infinite variety of styles of furniture that are offered her by the manufacturers of the country4 ,it is advisable1 however1 that the furniture in each room be in harmony4 ,let us briefly examine the articles of furniture and styles of decoration appropriate for the several rooms4 ,the hall1 now often the smallest1 most ill-considered part of the house1 was once its chief glory4 ,in the old days in ,england1 and1 indeed1 in ,america1 the word was used as synonymous with the mansion1 as ,bracebridge ,hall1 ,haddon ,hall1 etc4 ,it was the largest apartment1 the center of family and social life4 ,here the inmates and their guests feasted and danced and sang4 ,gradually it was divided off into rooms for specific purposes1 until now in general practice it has narrowed down to a mere vestibule or entrance to the other rooms1 with only those articles of furniture in it which are useful to the one coming in or going out of the house1 combination stands with mirror1 pins for hanging up hats and overcoats1 umbrella holder1 a chair or so1 or a settee for the guest awaiting reception1 etc4 ,often the chair or settee is of the most uncomfortable design1 conspiring with the narrow quarters to make the visitor's impression of the house and its inmates a very disagreeable one4 ,if space is lacking to make the hall a comfortable and pleasing room1 it should be abolished1 and the visitor1 if a social one1 taken at once to the parlor1 and if a business one1 to the living-room4 ,where1 however1 size permits it1 the hall should be made the most attractive part of the house4 ,here is the proper place for a ,grandfather's ,clock1 a rug or so of artistic design1 and a jardiniere holding growing plants or flowers4 ,the wallpaper should be simple and dignified in design1 but of cheerful tone4 ,some shade of red is always appropriate4 ,remember in choosing decorations that the colors of the spectrum--violet1 indigo1 blue1 green1 yellow1 orange1 red--run the gamut of emotive influence from depression to exhilaration4 ,violet and indigo lower the spirits1 blue and green hold them in peaceful equilibrium1 yellow begins to cheer them1 and orange and red excite them4 ,however1 the color scheme of a hall is largely dependent upon the wood-finish1 because of the amount of this shown in the stairs4 ,dark red is a very suitable color for the stair-carpet4 ,the best way to fasten this is by a recent invisible contrivance which goes underneath the material4 ,brass rods are ornamental1 rather too much so1 and carpet tacks are provoking1 both in putting down and taking up the carpet4 ,where the hall and stairway are wide and room-like1 pictures should be hung on the walls1 interesting in subject and cheerful in decorative tone4 ,the presence of the stairway1 especially if this is broken by a landing1 permits quite a variety of arrangement4 ,the line of ascent should be followed only approximately4 ,remember that it is a fundamental law of art always to suggest a set idea1 but never to follow it2 to have a rule in mind1 and then play about it rather than strictly pursue it4 ,art is free and frolicking4 ,it gambols along the straight path of utility1 following the scent of airy suggestion into outlying fields and by-paths1 but always keeping the general direction of the path4 ,the parlor1 when this is not combined with the hall1 should be furnished and decorated according to the chief use the family intend to make of it4 ,if they are given to formal entertainment1 the color scheme may be in high key1 that is1 a combination of white with either gold1 rose1 or green1 any of which forms a bright setting for gay evening costumes4 ,but this decoration is not advisable in the case of the average ,american home1 since it is too fine and frivolous for the reception of neighbors in ordinary dress4 ,a quieter1 more dignified color-scheme should be adopted2 such as golden brown1 with subdued decorations for the wall1 and ecru-colored lace curtains for the windows4 ,the floor may be of hardwood1 in which case a few medium-sized ,oriental rugs should be placed on the floor4 ,it is not essential that these match the wallpaper1 for they are of the nature of artistic household treasures1 and so rise autocratically above the necessity of conformity4 ,where they are chosen with a view to the color scheme1 it is advisable to make them the means of transition from the hall4 ,if this is decorated in dark red1 the rugs leading from it into the parlor may shade off from this into more golden tones4 ,the design of the rugs should be unobtrusive4 ,the homemaker should not feel that ,oriental rugs are too expensive for consideration4 ,every once in a while their is a glut of them in the market1 owing to an extensive importation1 when they can be purchased at a price which will always insure the owner getting his money back if at any time he wishes to dispose of them4 ,but the purchaser should be certain that the bargains offered are real ones1 for rug-stores1 like trunk-stores1 always seem to be selling out at a sacrifice4 ,all ,oriental rugs are well made1 and1 with proper usage1 will last for generations1 even enhancing in value4 ,therefore1 they are always safe investments4 ,oriental rug-dealers repair rugs at a fair price for the time spent in doing so4 ,since the floor space of a room with rugs in it is about two-thirds bare1 the rugs will often not exceed the cost of a good carpet4 ,hard woods take best a finish in brown or green1 that gives an impress of natural texture impossible to secure by paint4 ,hardwood floors should be polished at least once a week with floor-wax1 a simple compound of beeswax and turpentine1 which can be made at home1 or bought at the stores4 ,this is useful for polishing any floor or woodwork4 ,when the floor is not of hardwood1 it may be stained4 ,all varieties of stains are sold1 the most durable1 though the most expensive being the old-fashioned oil oak-stain4 ,for the parlor and other floors1 and corridors1 stairways1 etc41 that do not get much wear1 as well as for hardwood work in general1 varnishing saves time and labor in cleaning4 ,for proper staining1 the wood should be thoroughly scrubbed with soap and water2 then1 when dry1 brushed over with hot size4 ,use concentrated size1 a dry powder1 rather than that in jelly form1 as it is more convenient4 ,it is dissolved and should be applied with a broad paint-brush4 ,the application should be very rapid to prevent congealing and setting in lumps on the boards2 accordingly the bowl containing the size should be set in boiling water until it is thoroughly liquid1 and kept in this condition4 ,the number of coats must depend upon the absorbent nature of the boards4 ,one coat must be allowed to dry thoroughly before another is applied4 ,over night is a sufficient time for this4 ,varnishing also should be done rapidly to prevent dust settling on it4 ,it is best done in a warm room1 without draughts4 ,do not use stains ready-mixed with varnish1 as these do not last as long1 nor look so well as pure stains varnished after application4 ,when the boards are in bad condition they should be first sandpapered4 ,cracks should be filled with wedges of wood hammered in and planed smooth4 ,they can also be filled with thin paper torn up1 mixed with hot starch and beaten to a pulp4 ,this can be pressed into the cracks with a glazier's knife4 ,the use of putty or plaster of ,paris for this purpose is not so satisfactory as these methods4 ,for sleeping-rooms and living-rooms1 which for sanitary reasons it is advisable to scrub1 the stain should be left unvarnished4 ,,chapter ,,vii ,,furniture ,,and ,,decoration ,the ,carpet ,square--,furniture for the ,parlor--,parlor ,decoration--,the ,piano--,the ,library--,arrangement of ,books--,the ,den--,the ,living-room--,the ,dining-room--,bedrooms--,how to ,make a ,bed--,the ,guest ,chamber--,window ,shades and ,blinds4 ,housekeepers often prefer carpets to bare floors1 and rugs for the reason that they show the dirt less4 ,it is for this very reason that bare floors are best4 ,dirt is something to remove rather than conceal1 and bare floors and rugs are more easily cleaned than carpets4 ,covering the entire floor with plain filling1 as a base for rugs1 is an alternative for either hardwood or stained floors4 ,it should be in the deeper tone of the color employed as a main part of the room's decoration4 ,when carpets are used1 those in the hall1 parlor1 and dining-room should not be fitted into the corners1 but a space should intervene between their edges and the walls4 ,this may be filled with wood-carpetry1 which1 like all devices which suggest continuation of fine material through unseen parts1 gives an air of art and elegance at comparatively little expense4 ,otherwise the floor1 if hardwood1 should be finished2 if of other wood1 stained and varnished4 ,the carpet square is kept in position with brass-headed pins sold for the purpose4 ,articles of furniture which are suitable for a parlor used chiefly as a reception room are light side chairs1 and a settee1 cane-seated with dark frames1 or willow chairs1 and settee1 stained a dark hue1 and brightened up with pretty cushions4 ,these are not dear1 so a little extra expense may be incurred in buying the parlor-table1 which should be graceful in design and of rich dark wood1 preferably mahogany1 or in mahogany finish4 ,a small table1 of similar design and finish1 should serve for afternoon tea1 and a pretty desk stand near a window1 with writing materials for the use of guests4 ,there should be a clock upon the mantelpiece1 and a few other articles of vertu1 such as a vase or so1 a bronze statuette1 etc41 all harmonized by the common possession of artistic elegance4 ,the pictures in the parlor should possess evident artistic merit4 ,there should be no suggestion of amateurishness4 ,family attempts at drawing or painting1 crayon portraits1 etc41 all photographs1 with the exception of those intended as artistic studies1 should be excluded from the walls4 ,if good originals by capable artists are not obtainable1 fine engravings1 etchings1 and even colored copies of noted pictures may take their place4 ,a few books1 well bound and with contents worthy of the binding1 should lie on the parlor table1 with a late magazine or so1 for the entertainment of the waiting guest4 ,there should be fresh flowers arranged in pretty bowls to add their impress of cheerfulness and beauty to the room4 ,in most ,american homes the parlor is also the music room4 ,since a piano should be chosen for quality rather than appearance1 an instrument of any finish is allowable in a room1 whatever its decorative scheme4 ,except in a family containing an expert performer1 a piano should be chosen for softness and richness of tone1 instead of brilliancy4 ,for most households the old cottage organ is a more practicable instrument than the concert grand often found in a small parlor1 where its piercing notes1 especially in combination with operatic singing1 are so confined that tones and overtones1 which should assist each other1 mingle in jarring confusion4 ,indeed1 when the parlor is large and high1 a genuine pipe-organ built in a recess and harmonizing in finish with the woodwork of the room is not only the finest decoration possible1 but the most appropriate musical instrument4 ,those families who possess an old-fashioned piano1 such as thin and tinkly square1 are advised to have it overhauled and refinished by a competent piano-repairer1 and preserved1 if only for practice by the children4 ,in case such an instrument has overstrung wires1 it can be restored to a tone that is better than that of the usual upright piano4 ,the parlor that is put to family use is usually the best room to fit up for a library4 ,in this case the form-and-color scheme of furnishing and decoration should differ entirely from that when the room is used only for the reception of guests4 ,the furniture should be heavier and larger1 indicating utility1 and its finish1 as also that of the walls1 floor and woodwork1 in deep shades of the more restful colors of the spectrum4 ,sage-green is a good color for the parlor-library4 ,the furniture may be of this or even darker hue4 ,there is no better style of furniture for the library than the ,mission1 made comfortable by leather cushions4 ,if leather is thought too expensive1 there are fair substitutes for it in such materials as pantasote4 ,but leather should be procured if possible4 ,it looks better and wears longer1 and even when shabby keeps its respectability4 ,with the ,mission furniture may be mingled an old-fashioned upholstered chair or so1 such as a large ,sleepy ,hollow4 ,a ,morris chair is almost as comfortable as this1 and perhaps upholds the dignity of the room a little better1 though it does not give the same suggestion of hominess4 ,an old-fashioned sofa1 wide-seated1 and designed to be lain upon1 should be placed in the room with its head toward the light1 so that the occupant may read while reclining upon it4 ,in almost every old house there is a horse-hair sofa1 either put away in the attic or even in use1 which can be reupholstered to fit the color-scheme of the room4 ,books naturally form the chief ornament of the library4 ,it is a mistake to give them an elaborate casing4 ,the simplest form is the best2 the shelves should run up evenly from the floor to a more or less ornamental and somewhat projecting top1 terminating several feet from the ceiling4 ,on this top a bust or so of an author may be appropriately placed1 or copies of an ancient statue1 and on the wall above1 between the cases of shelves1 may hang a few pictures1 not necessarily bookish in suggestion1 but reposeful in subject and tone1 such as landscapes and marines4 ,a writing desk of comfortable size1 with its chair1 is essential in every library4 ,it should be as far away as possible from the type of the modern business desk1 and therefore an old-fashioned article with a sloping top1 which1 when let down1 serves for the writing board1 is an ideal form4 ,manufacturers continue to make these desks for home purposes4 ,the library table should be large and simple4 ,one that is oval in shape is the best for the family to gather about1 and therefore gives the most homelike appearance4 ,the illumination of the library should center either upon this table1 if a lamp is used1 or above it1 if gas or electric light4 ,the desk should have a side-light of its own4 ,modern library conveniences are presented in so handy and presentable shapes that the room may be perfectly equipped as a literary workshop without crowding it1 or detracting from its appearance4 ,a dictionary holder 7wooden1 not wire71 a revolving bookcase for other works of reference1 and a card index of the library may complete the equipment4 ,it will be well to utilize one or more of the drawers of the desk as a file for clippings4 ,these should be kept in stout manila envelopes1 slightly less in size than the width and height of the drawer1 and with the names of subjects contained1 and arranged in alphabetical order4 ,the carpet should be plain in design1 and underlaid with padding4 ,the curtains should be of heavier and darker stuff than those in the parlor1 and easily adjusted to admit the light4 ,the library and living room are generally next each other1 and so each may and should have a fireplace in the common chimney4 ,that of the library should be of severer design2 that of the living-room more homelike4 ,dutch tiles1 with pictures that interest children1 are specially appropriate for the latter4 ,where the father of the family demands a den for reading and smoking1 this may be a small room on the same general order as the library1 but with an emphasis on comfort4 ,thus1 the sofa should be replaced by a wide divan1 which may also serve on occasion as a sleeping-place4 ,the ,turkish style of furnishing is the customary one2 the ,japanese style being a fad that came in with the aesthetic craze1 was carried to an uncomfortable excess1 and has gone out of fashion4 ,the most appropriate style for an ,american house is ,american ,indian4 ,the brilliant and strikingly designed ,navajo blankets may be used for both rugs and couch covers1 or hung up as wall-ornaments4 ,moqui basketware serves equally well for useful purposes1 such as scrap-baskets1 and for ornamentation4 ,the pottery of the ,pueblo ,indians1 being naive and primitive in design1 is much more intimate and therefore appropriate than the ,japanese bric-a-brac which it replaces4 ,the living-room is the heart of the house1 and everything in it should be of a nature to collect loving associations4 ,almost any style of furniture is admissible into it1 if only it is comfortable4 ,there should be rocking-chairs1 for the woman and the neighbors who drop in to see her1 other chairs stout enough for a man to tip back upon the hind legs1 and little chairs1 or a little settee by the fireplace1 for the children4 ,the mother's desk should stand here1 plainer than the one in the library1 but of design similar to it2 there should be a sofa as comfortable as the library one1 to which the mother should have the first right4 ,the paper should be cheerful in its tone and with a definite design4 ,this will become endeared by association with home to the children1 and the mother should be slow to replace it4 ,the window draperies may be home-made1 such as of rough-finished silk or embroidered canvas1 and the floor covered with a thick rag-carpet1 preferably of a nondescript or hit-and-miss design4 ,if the housekeeper thinks that this is hominess carried to excess1 she may cover the floor with an ingrain carpet1 or better1 plain filling of a medium shade1 on which a few rag rugs are laid1 light in color4 ,very artistic carpets and rugs are made out of old carpets and sold at reasonable figures1 and there still remain in some small towns throughout the country weavers who weave into carpets the carpet-rags sewn together by housewives for the price of their labor alone4 ,there is a reason additional to its economy why this practice should not die out4 ,the tearing up into strips of old garments1 and the tacking of their ends together with needle and thread is work eminently suited for children1 and one in which they take great pride1 as it gives them a share in the creation of a useful and beautiful household article4 ,the dining-room should be decorated in accordance with the quantity of daylight it receives4 ,it should be1 if possible1 a light room1 with preferably the morning sun4 ,in this case1 it is properly furnished and decorated in dark tones1 on the order of the library2 if the room is dark1 the furniture1 wood-finish1 and wall-paper should be warm and light in feeling4 ,the housekeeper has a wide variety of sets of dining table and chairs to choose from4 ,whatever she selects should be distinguished by the quality of dignity4 ,here is the one room in the house where formality is thoroughly in place2 it is at table where bad manners are wont most to show themselves among children1 and laxity in etiquette among their parents4 ,just as the exclusive use of the room for eating purposes saves labor in housework1 so will its dignity in decoration aid in enforcing the mother's teaching of good habits to the children4 ,here1 if anywhere in the house1 plain wall-paper should be used1 since the chief decorations are the china closet1 cabinet and sideboard4 ,the dining-room ought not to have a fire-place or stove if other means of heating it are available1 since heat1 like food1 should be equally distributed to those at table4 ,preference in seating should be a matter of honor rather than of material advantage4 ,comfort and cleanliness are the qualities which condition the equipment and decoration of the bed-room4 ,when one considers that a third of a man's life is spent in bed1 it will be seen how exceedingly important is the selection of this article of furniture4 ,the essential parts of a good bed are spring and mattress1 and no expense should be spared here in securing the best4 ,the frame1 which though the ornamental part is the least essential1 is a matter of indifferent consideration4 ,there is no better kind of a bedstead than an iron or brass one1 because of cleanliness and strength and the ease with which it may be taken apart and put together again4 ,the pillows deserve almost equal consideration with the mattress4 ,since the feathers used in stuffing pillows may be cleaned1 it is economical to see that these are of the best quality4 ,bed clothing is often selected under the mistaken impression that weight is synonymous with warmth1 and heavy quilted comforts are chosen instead of lighter1 woolen blankets4 ,the pure woolen blanket is the ideal bed-covering and in various degrees of thickness may serve for all of the bed clothes save the sheets1 and the light white coverlet1 which is placed over all merely for appearance4 ,with increasing attention paid to hygiene1 single beds rather than double are coming into favor4 ,even where two people occupy the same room they will be more comfortable in different beds4 ,it is a mistake for young people and infants to sleep with older people1 or for those who are well and strong with sickly or delicate persons1 as there is apt to be a loss of vitality to the more vigorous party4 ,everything connected with the bed should be regularly and thoroughly sunned and aired4 ,the occupant on rising should throw back the bed-clothes over the foot of the bed1 or1 indeed1 take them off and hang them over a chair in the sunlight4 ,the first thing in making a bed should be to turn the mattress4 ,the lower sheet is then put on right side up and with the large end at the top4 ,this is tucked in carefully all around1 then the covering sheet is put on with the large end at the top1 but the right side under4 ,this is tucked in only at the foot in order to permit the bed to be easily entered4 ,over these the blankets are placed and folded back at the head under the fold of the upper sheet4 ,pillow-shams should never be used1 as ornamentation on a bed is not necessary1 and if it were a sham is never an ornament4 ,the walls of bedrooms may very properly be painted1 as also the floors1 to permit scrubbing1 especially after the illness of an occupant4 ,if papered1 a chintz pattern is preferable2 cretonne of similar design should then be used for furniture slips1 etc4 ,the woodwork may be white1 with the chairs to match4 ,there should be washable cotton rag-rugs1 loosely woven to be grateful to the bare feet1 at the bedside and in front of the bureau1 dressing-table and doorway4 ,where space is limited1 a combined bureau and dressing-table1 or even a chiffonier with a mirror1 may be used4 ,a child's bedroom may very appropriately have a wall-paper of a design intended to interest it1 such as representations of animals1 scenes from ,mother ,goose1 etc4 ,this is also suitable for the nursery4 ,the guest-room has come to be the chambre de luxe of the house1 the place in which every conceivable article is introduced that might be required by the visitor1 all being of expensive quality4 ,probably it is best to conform to this practice1 since it is an expected thing1 but money spent on the guest-room beyond that necessary to make it simply the best bedroom in the house1 brings smaller returns in usage than anywhere else4 ,the average guest is more pleased with a room such as he sleeps in himself at home1 than with one where elegance seems too fine for use4 ,it was a plainsman1 who1 being lodged in such a room on a visit to civilization1 slept on the floor rather than touch the immaculate pillow-shams and bed-cover1 which he conceived to be parts of the bed clothing not designed for use4 ,the window-shades of a house1 since they show without1 should be uniform in color1 and no attempt be made to suit the individual decoration of a room to them4 ,the material should be plain ,holland1 white or buff when there are outside blinds1 otherwise green or blue4 ,in recent years shutters1 or outside blinds1 have come somewhat into disuse4 ,this is1 on the whole1 perhaps an improvement1 for they are rarely manipulated with judgment1 being either left open or kept shut for continuous periods4 ,in the latter case they darken rooms which1 though unused1 would have been better for the admission of sunlight4 ,the reason for this lack of manipulation is that they are opened and fastened with difficulty from the inside4 ,all the purpose of the outside blinds is served by inside blinds1 which are much more easily operated1 and lend themselves admirably to decoration4 ,one form of these1 known as ,venetian blinds1 consisting of parallel wooden slats1 strung on tapes1 is coming again into vogue4 ,they are cheaper than the usual sort of blinds1 and are very durable as well as artistic4 ,after all1 however1 shades are the most practical form of modulating the entrance of light into a house4 ,,chapter ,,viii ,,the ,,mother ,nursing the ,child--,the ,mother's ,diet--,weaning--,the ,nursing-bottle--,milk for the ,baby--,graduated ,approach to ,solid ,diet--,the ,baby's ,table ,manners--,his ,bath--,cleansing ,his ,eyes and ,nose--,relief of ,colic--,care of the ,diaper4 ,but one upon earth is more beautiful and better than the wife--that is the mother4--,l4 ,,schefer4 ,tennyson says1 ,the bearing and the training of a child is woman's wisdom4 ,herein nature is ever urging her to the proper course4 ,thus the love of the newborn infant prompts the mother to feed him with her own milk1 and this supplies exactly the elements he requires for healthy development4 ,no other milk1 however skillfully modulated1 no infant's food1 however scientifically prepared1 can fully take its place4 ,unless illness prevents her from feeding her own child1 or she is of a moody and unhappy disposition1 it is the mother's place to give her breast to the infant4 ,the condition of mind of the mother has a great deal to do with the quality of the milk4 ,a despondent and excitable temperament is often more productive of harm than a low physical condition4 ,it is hardly necessary to warn the mother to be careful of her diet1 as this has immediate effect on the quality of the milk4 ,of course1 any drink containing alcohol must be avoided4 ,tea and coffee1 except when taken in weak strength1 have also a deleterious effect4 ,milk1 and next to it1 cocoa1 are the best beverages for the mother4 ,mothers should also avoid taking medicine except when positively required4 ,there is no need for the mother to vary greatly her solid diet4 ,she will naturally select that which is most nutritious and easily digested4 ,anything that tends to make her costive1 such as fruits or green vegetables1 should be partaken of with discrimination4 ,the baby should be fed with systematic regularity from the beginning4 ,while a child does not need food for the first day after birth1 nevertheless it is well to put it to the breast about six hours after birth1 since for the first few days after child-birth the breasts secrete a laxative element which acts as a sort of physic upon the child1 clearing its bowels of a black1 tarry substance1 that fills them4 ,the full supply of normal milk comes after the third day4 ,after the first feeding the baby should be put to the breast every four hours for the first day and after that every two hours1 being kept there about twenty minutes each time4 ,the mother should be watchful and see that the child is awake and is nursing4 ,even at this early age it can be compelled to learn a good habit4 ,unless it learns this habit1 the mother will be put to great inconvenience and the baby will suffer because of the disarrangement of the systematic feeding4 ,if he is allowed to nurse at his own pleasure1 the results will quickly make themselves manifest in the form of colic1 leading to wakefulness and bad temper4 ,a baby should not remain awake more than four hours in the day on the whole1 and he should be so trained that the eight hours from ten o'clock at night to six in the morning1 when his mother is sleeping1 should be for him also an uninterrupted period of slumber4 ,the baby should be weaned at ten months unless he is unwell at the time or the weaning comes in the heat of the summer1 when there is danger of his becoming sickly or peevish4 ,preparatory to weaning1 the baby should be accustomed to the bottle4 ,provided the bottle holds half a pint or four glasses1 the number of bottles may be increased from one a day at four months to two or six at eight months4 ,the baby should certainly be weaned by the time it is a year old1 as1 even though the mother continues to have a plentiful supply of milk1 this is not suited to his needs at this stage of his physical development4 ,by this method of approach the act of permanently refusing the breast to the child will not greatly offend him4 ,after a little crying he will philosophically accept the situation and reconcile himself to the substitute4 ,weaning is rendered easier by selecting a nursing-bottle which has the nipple in the shape of the breast4 ,care should be taken that the hole in the nipple is not too large1 supplying more milk than the stomach can take care of as it comes1 and so causing stomachic disorder4 ,the nursing bottle should at all times be kept thoroughly clean by rinsing in hot water and washing in hot soapsuds4 ,the milk for the child's bottle should1 wherever possible1 be what is called certified1 that is1 the milk from a herd of cows which have been declared by the proper authorities to be all in good health1 and which have been milked under sanitary conditions4 ,this milk is delivered in clean1 sealed bottles1 preventing the admission of any dirt or deleterious substance from the time it leaves the dairy till opened4 ,the milk for the baby should not be purchased from the can4 ,milk that has been sterilized1 that is1 bottled and put in boiling water for an hour1 is not so good for the baby as pasteurized milk2 that is1 milk kept at something less than the boiling point for half an hour1 since the higher temperature causes the milk to lose some of the qualities beneficial to the child4 ,since cow's milk differs in its constituents from mother's1 having more fat and less sugar1 there will be need at first to modify the cow's milk1 weakening and sweetening it somewhat4 ,one good recipe for modifying cows' milk is3 ,one part milk1 two parts cream1 two parts lime-water1 three parts sugar water1 the sugar water being made by putting two even teaspoonfuls of sugar of milk in a pint of water4 ,condensed milk1 which is often used as a substitute for cows' milk1 is not nearly so good1 since it has lost in the process of condensation one of the most important elements1 that which forms bone tissue4 ,accordingly1 babies fed upon condensed milk are apt to be rickety1 and they lack in general power to resist disease1 which is primarily the mark of a baby fed on mother's milk1 and to a slightly lesser degree1 one fed upon cows' milk4 ,the stomach grows very rapidly during infancy1 increasing from a capacity of one ounce soon after birth to eight ounces at the end of the year1 and this should be taken into account by the increase of the amount supplied it4 ,after the first week1 a baby should increase in weight at the rate of one pound a month for the first six months4 ,if he falls behind this rate and remains healthy1 more sugar and fat may be introduced into his milk4 ,if1 however1 he fails to gain weight and is sickly1 the milk should be diluted and modified so as to make it easier of digestion4 ,every mother should be warned against a common practice of starting the flow of milk from the nipple of the bottle by putting it in her mouth4 ,gums and teeth are rarely perfectly clean1 and so form the favorite lurking place for disease germs1 which1 though they may not produce disease in the stronger body of the adult1 may do so and often do so in the more susceptible physique of the child4 ,just as the child was trained to the bottle while it was still taking the mother's milk1 so it should be taught gradually to eat solids while it is fed upon the bottle4 ,after the child has been weaned at the tenth month1 he can be fed occasionally on broths or beef juice as a substitute for one of the milk feedings4 ,the broth is more of a stimulant than a food1 aiding digestion rather than supplying nourishment4 ,during the eleventh month1 the yolk of a soft boiled egg1 mixed with stale bread crumbs1 may be added to the diet1 together with a little orange juice or prune jelly4 ,the latter will tend to keep his bowels free4 ,after twelve months1 the child may be gradually accustomed to eat stale bread1 biscuit or toast1 broken in milk1 thoroughly cooked oatmeal and similar cereals1 baked potatoes moistened with broth1 mashed potatoes moistened with gravy1 and rice pudding4 ,the pudding is made of two tablespoonfuls of clean rice1 half a teaspoonful of salt1 one-third of a cupful of sugar in five cups of milk4 ,bake in buttered pudding dish from two to three hours in slow oven1 stirring frequently to prevent rice from settling4 ,at the age of two years and a half the child may be permitted to eat meat1 preferably roast beef or mutton1 cooked rare1 or minced roast poultry4 ,even though sugar is a very essential ingredient in the child's diet1 it is very unwise to let it have this outside of its regular diet4 ,pure candy does not hurt the child by impairing its digestion so much as by interfering with its appetite for plain food4 ,the child should never be allowed to form an inordinate appetite for anything1 as this is certain to cause a corresponding deficiency elsewhere in his diet4 ,even worse than the practice of giving candy to very young children is that of teaching them to drink tea and coffee4 ,these are pure stimulants1 supplying no tissue-building element1 and taking the place of nutritious beverages that do1 such as milk and cocoa4 ,after a child is old enough to be permitted to partake with discrimination of the general food of the table1 he should be allowed to eat with the family4 ,from the beginning he should be taught table manners1 the use of knife and fork and napkin1 and the subordination of his wishes to those of older people4 ,next to feeding the baby properly1 the most important duty of the mother is to see that it is kept clean4 ,even in its nursing days1 after each feeding1 she should rinse its mouth out by a weak boracic acid solution1 since particles of milk may remain there which may become a source of infection4 ,it is well for similar reason to wash her own breasts with the solution4 ,a baby should be bathed regularly at about the same time each day4 ,during the first days of a child's life1 he should be sponged in a warm room1 with water at blood heat4 ,in removing the garments1 the mother should roll the infant gently from side to side1 rather than lift him bodily4 ,it is well to have a flannel cloth or apron ready to cover the child when it is being undressed4 ,the baby's face should be washed in clear water1 firmly and thoroughly with a damp cloth1 and dried by patting with the towel4 ,then soap should be added to the water and the other parts of the baby's body washed in it2 first1 the head1 ears and neck1 then the arms1 one uncovered at a time1 then1 with the mother's hand reaching under the cover1 the back1 during which process the baby is laid flat on the stomach1 then the stomach1 and last1 the legs1 one at a time1 the baby being kept covered by the flannel as much as these operations permit4 ,the eyes of infants are prone to inflammation1 and therefore require special attention in the way of cleansing4 ,this can be done best by the use of the boracic solution upon a fresh pledget of cotton4 ,be careful not to use the same piece of cotton for both eyes1 and to burn it after use4 ,when the nose is stopped with mucous1 a similar means can be used for cleansing it4 ,every mother should study the individual nature and disposition of her child1 in order to know what to do for it when it cries1 for a cry may mean over-feeding as well as under-feeding1 colic1 or a wet diaper4 ,colic is often quickly relieved by turning the baby upon his stomach and rubbing his back1 or by holding him in front of the fire1 or wrapping him in a heated blanket4 ,in drying the baby his comfort will be greatly increased by the use of talcum powder4 ,of course1 soiled diapers should not be put on a child again until they are thoroughly washed4 ,it will save the mother much trouble if absorbent cotton is placed within the diapers to receive the discharges from the bowels4 ,these should be afterwards burned4 ,too many clothes is bad for a young baby4 ,if his stomach be well protected by a flannel band and he is kept from draughts1 his other clothing may be very light1 especially in summer4 ,,chapter ,,ix ,,the ,,mother ,the ,school-child--,breakfast--,luncheon--,s upper--,aiding the ,teacher at ,home--,manual ,training--,utilizing the ,collecting ,mania--,physical ,exercise--,intellectual ,exercise--,forming the ,bath ,habit--,teething--,forming the ,toothbrush ,habit--,shoes for ,children--,dress--,hats4 ,when the child reaches the school-age especial care should be taken of his diet4 ,he should not be allowed to have meat at breakfast1 except a little bacon with his eggs1 one of which may be allowed a school-child when young1 two when older4 ,well-cooked cereals1 such as oatmeal and cream of wheat1 should form the staple article of diet1 though these may be varied by the ready-to-eat breakfast foods1 such as corn-flakes4 ,he should always have either sound fresh fruit1 or stewed fruit1 to eat with the cereal4 ,his bread should always be toasted4 ,muffins are better for him than pancakes or waffles1 which1 however1 should be allowed him occasionally as a treat4 ,as this kind of a breakfast largely consists of starchy foods1 it should be eaten slowly1 as starch requires thorough mastication4 ,the practice of allowing children to lie late in bed1 and then gulp their breakfast down in a minute or so1 in order not to be late to school1 is most pernicious4 ,the luncheon put up for school-children may consist chiefly of sandwiches1 preferably several small ones of different kinds1 rather than one or two large ones4 ,biscuit sandwiches are generally more palatable to a child than plain bread ones4 ,besides those made of cold meat1 there should be at least one cheese or one salad-and-nut sandwich1 and one jelly sandwich4 ,a hard-boiled egg1 preferably one that has been cooked for some time in water kept under boiling point1 will vary this diet4 ,of course fruit1 such as an apple1 an orange1 or a banana1 forms the best dessert4 ,occasionally cake1 gingerbread1 sweet biscuit1 or a piece of milk chocolate may be put in the basket for a pleasant surprise4 ,the supper of the school-child while young should be a simple one1 something on the order of the breakfast4 ,in the early days children were fed at night on hasty pudding1 or mush-and-milk1 7cornmeal71 which is an ideal food when thoroughly prepared1 the meal being slowly sprinkled into the pot1 which was stirred constantly all the while4 ,the ,north ,italians prepare cornmeal in this fashion2 the mush1 which they call polenta1 forms an accompaniment of meat stews1 thus affording all the elements of a perfect ration4 ,american cooks should employ cornmeal far more than they do4 ,mush in particular has the advantage possessed by ,king ,arthur's bag-pudding1 what cannot be eaten at night may be served next morning fried4 ,while fried food is1 as a rule1 not good at breakfast for any save one who has hard manual labor or physical exercise to perform1 an exception may be made of fried mush and fried eggs1 because their base is so nutritious that the heated fat can do little to impair their digestibility1 while it certainly whets the appetite before eating1 and pleases the palate when the food is in the mouth4 ,it should be borne in mind that those foods which require much mastication ought especially to be made palatable in order to be chewed thoroughly4 ,therefore1 starchy materials ought to be prepared in appetizing ways2 on the other hand1 meats1 which require less mastication1 may dispense with high seasoning and rich sauces1 especially as they have their own natural flavors4 ,the mother should closely follow the work of the child at school and aid this in every way at home4 ,she should patiently answer his many questions1 except when she is convinced that he is not really in search of information1 but is asking them merely for the sake of asking4 ,wherever the child ought to be able to reason out the answer1 the mother should assist him to do so by asking him guiding questions in turn4 ,this is the method that ,socrates1 the greatest of teachers and philosophers1 employed with his pupils1 and1 indeed1 with his own children4 ,it is as useful in inculcating moral lessons as in teaching facts4 ,when one of the sons of ,socrates1 ,lamprocles1 came to him complaining that the mother1 ,xanthippe1 treated him so hardly that he could not bear it1 the philosopher1 by kindly questions1 led the boy to acknowledge his great debt to her for her care of him in infancy and in sickness1 and1 by showing the many things ,xanthippe had to try her patience1 persuaded him to bear with her and to give her that love which was her due4 ,where manual training is taught in the schools1 the mother should give every opportunity to her children to practice it at home4 ,where it is not a part of the school course1 parents should study to devise home substitutes for it1 the mother teaching the girls sewing1 embroidery1 etc41 and the father instructing the boys in carpentry and the like4 ,the desire to collect things1 which seizes boys and girls at an early age1 should be turned into useful channels by teachers and parents4 ,often this valuable instinct is largely wasted1 as in the collecting of postage-stamps1 the impulse which it gives to geographical and historical investigation being grossly perverted--for example a little island1 that once issued a stamp which is now rare1 looming larger in importance than a great country none of the stamps of which have any special value4 ,every school1 or1 failing this1 every home1 should have a museum1 not so much of curiosities as of typical specimens4 ,these may be geological1 botanical1 faunal or archaeological2 the rocks and soils and clays of the home country1 the flowers of plants and sections of wood of trees2 the skins of animals and birds 7taxidermy is a fascinating employment for the young7 eggs and nests 7here the child should be taught to be a naturalist and not a vandal71 and ,indian arrow-heads and stone-axes4 ,in this connection it should be suggested that the most valuable collection of all is a herbarium of the flowers of literature1 specimens of which may be found in the home library4 ,that a child is not fond of reading is testimony that his parents no less than his teachers have failed in their duty4 ,above all1 the parents should see that their boys and girls have facilities for that physical culture which is necessary for health and proper development4 ,those exercises which are both recreative and useful are preferable4 ,gardening may be made a delight instead of a hardship1 if the child is allowed to enjoy the fruits of his labor4 ,let him sell the vegetables he raises to the family1 and1 if there is an excess1 to the neighbors1 for pocket money4 ,he will enjoy purchasing his own clothing even more than using the money solely for his pleasures4 ,healthful sports should be encouraged1 and games1 such as chess1 that develops the intellect4 ,there are many card games1 such as ,authors1 that impart useful instruction in literature1 history1 natural science1 business1 etc4 ,playing these in the home is a good thing no less for parent than child4 ,many a mother has acquired a well-rounded culture after her marriage through her determination to keep ahead of the children in their studies and intellectual activities4 ,the child should be early accustomed to take cold baths1 and then run about naked in a room under the impulse given by the tingling glow of reaction4 ,if a play is made of the bath the habit will be formed for life1 and in this way1 one of the mother's chief struggles1 to make the children clean themselves1 will be abolished4 ,it is natural for a child to get dirty1 and therefore it should be made as habitual an impulse for them to get clean again4 ,of all such habits1 keeping the teeth clean is most important4 ,children's teeth are a chief source of anxiety to the mother even before they make their appearance4 ,troubles in teething are generally due to innutritious and illy-digested food4 ,sometimes1 however1 when the food is all right1 the teeth will still have difficulty in coming through the gums4 ,whenever the mother observes that her crying child refuses to bring its gums together on anything1 she should examine them1 and1 if they are swollen1 have them lanced4 ,the milk-teeth1 even though they are temporary1 should be looked after carefully1 as their decay will often spread to the coming permanent teeth4 ,besides1 they should be preserved as long as possible1 and in the best condition1 to aid in mastication4 ,accordingly1 young children should be taught regularly to rinse out their mouths and to use a tooth-brush and tooth-powder4 ,a child should run barefoot as much as conditions and climate permit4 ,when it wears shoes1 these should conform as much as possible to the shape of the foot4 ,with such footwear1 the active child may form for life the habit of a natural gait1 especially if parents will point out the beauty and advantages of this1 and praise the men and women of their acquaintance who possess it4 ,it is about the time when a girl is learning ,virgil in the ,high ,school that she is tempted by vanity and the desire to be like the other girls to put on ,french heels4 ,then it is that the teacher or mother should quote to her the line of the ,aeneid about ,venus3 ,the true goddess is shown by her gait1 and save her from an irreparable folly4 ,if mothers will remember that children are not dolls1 and that mothers are not children to take pleasure in bedecking them1 they will need no advice about dressing their little ones4 ,there is only one rule for her to follow3 ,she should consult the comfort and health of the child1 and1 as far as consistent with these1 the convenience to herself4 ,it may be cute to dress a child like a miniature man or woman1 but it is cruel to the child4 ,there is no reason for distinguishing sex by dress in young children4 ,jumpers form the best dress for either a little boy or little girl in which to play4 ,even when they are older and a skirt distinguishes the girl1 bloomers or knickerbockers of the same material beneath1 approach the ideal of dress for comfort1 health and decency more nearly than white petticoat and drawers4 ,indeed1 the skirt is best when it is a part of a blouse1 which is also a suitable dress for a boy4 ,a child should never be tortured with a large or stiff hat4 ,the heads of children come up to the middles of men and women1 and such a hat will be crushed in a crowd1 and its poor little wearer placed in mortal terror4 ,indeed1 children should be allowed to go bareheaded as much as possible1 and1 when they wear hats1 have these simple in shape and soft in material4 ,the plain cap is the best head covering for a boy4 ,the girl's may be a little more ornamental1 especially in color4 ,the universal seizure by the sex upon the boy's ,tam o',shanter as peculiarly suited for a play and school-hat1 is therefore right and proper4 ,for a more showy style1 lingerie hats are justified4 ,but the most beautiful and appropriate form of the best hat for a little girl is one of uniform material1 straw1 cloth or felt1 with simple crown1 and wide1 and more or less soft brim1 ornamented by a ribbon alone4 ,the addition of a single flower may be permitted1 though this is like the admission of the camel's nose into the tent1--it may lead to the entrance of the hump--the monstrosity of the modern woman's bonnet1 which of late years has by terms imitated a flower garden1 a vegetable garden1 an orchard1 and1 finally1 with the ,chanticler fad1 a poultry-yard4 ,the knickerbocker and the short skirt are aesthetic1 that is eye-pleasing1 because they mark a natural division of the body at the knee4 ,there is an artistic justification1 therefore1 in mothers keeping their sons out of long pants as long as possible1 and in fathers 7for it is they who are the chief objectors7 in opposing their daughters' desire to don the dust-sweeping skirt that marks attainment to womanhood4 ,here1 however1 it is proper that the wishes of the younger generation triumph4 ,it is a social instinct to conform to the custom of one's fellows1 and the children have reached the age of consent in matters of fashion4 ,their fathers and mothers may lend their influence to abolish foolish customs1 or to modify them in the direction of wisdom1 but it is best that this be in their capacity as citizens1 and not as parents4 ,,chapter ,x ,,care ,,of ,,the ,,person ,the ,mother's ,duty ,toward ,herself--,her ,dress--,etiquette and ,good ,manners--,the ,golden ,rule--,pride in ,personal ,appearance--,the ,science of ,beauty ,culture--,manicuring as a ,home ,employment--,recipes for ,toilet ,preparations--,nail-biting--,fragile ,nails--,white ,spots--,chapped ,hands--,care of the ,skin--,facial ,massage--,recipes for ,skin ,lotions--,treatment of ,facial ,blemishes and ,disorders--,care of the ,hair--,diseases of the ,scalp and ,hair--,gray ,hair--,care of ,eyebrows and ,eyelashes4 ,certainly this is a duty1 not a sin4 ,cleanliness is indeed next to godliness4--,,john ,,wesley--,on ,dress4 ,in all her multitudinous concerns the housekeeper should not forget her duties toward herself4 ,many a mother in looking out that her children are a credit to the family in dress and manners and care of their persons1 gives up all thought of standing as an exemplar of these things among the ladies of the community4 ,this is a sacrifice of self that is not commendable1 since it defeats its purpose4 ,the mother should always be herself an illustration of the lessons she teaches1 else they will not be seriously considered4 ,it is impossible here to give more than a few general suggestions as to the dress and millinery of the mother4 ,she should have a variety of simple house-dresses1 suited to her various duties1 and these should be kept as neat as possible4 ,each should be made for its purpose1 not converted to it from one of her fine dresses4 ,nothing gives an impression of slatternliness more than the wearing about the house of a frayed and soiled garment that has seen better days4 ,the best dresses and hats of a woman1 even one who goes little into society1 should also be sufficient in number and varied in style to suit the changing seasons of the year1 and the widely differing occasions for use which occur in every station of life4 ,the purchase of several good articles of attire rather than one or two is economical in the end4 ,there is not only the obvious mathematical reason that1 if one dress wears a year1 four dresses must be bought in four years1 whether this is done simultaneously or successively1 but there is the physical reason that a dress1 like a person1 that has regular periods of rest1 becomes restored in quality4 ,accordingly1 all dresses should be laid very carefully away when not in use1 and the proper means taken to refresh them4 ,unfortunately the arbitrary and senseless changes in fashion render this practice hard to follow4 ,no woman likes to look out of style4 ,however1 by a little cleverness garments and hats may be adapted to the prevailing mode 7although the arbiters of fashion1 in the interests of manufacturers1 try by violent changes of style to render this impracticable74 ,these adaptations may not be in the height of fashion1 but they will be in good form and taste4 ,indeed1 it is never good taste to follow extremes of style4 ,the well-known lines of ,pope on the subject hold true in every age3 4444in fashions the rule will hold1 ,alike fantastic if too new or old2 ,be not the first by whom the new are tried1 ,nor yet the last to lay the old aside4 ,some of the best-dressed women in artistic and musical circles design their clothes wholly to suit their personal appearance1 with such success that their independence of the prevailing mode of large or small hats or sleeves1 striped or checked fabrics1 etc41 wins universal admiration4 ,remember that a dress or a hat is never a creation in itself4 ,the wearer must always be considered4 ,short1 stout women should avoid horizontal stripes or lines of ornamentation that call attention to breadth1 and should choose those perpendicular stripes and lines which tend to give an impression of height and slenderness4 ,a hat lining may be used to put rosiness into a pale face1 and a color may be selected for a dress which will neutralize too much redness in the skin4 ,but these are matters of common knowledge to all women4 ,the trouble is1 that in their desire to be in style1 many women forget1 or even deliberately ignore these fundamental principles of art in dress4 ,fondness for a particular color1 as a color1 causes many women to wear it1 regardless of its relation to their complexion2 and there have been women of mystical mind who1 believing that each quality of soul had its correspondent in a particular hue1 wore those colors which they thought were significant of their chief traits of character--with weird results1 as you may imagine4 ,it is unnecessary1 in this book of practical suggestions1 to discuss in detail the question of etiquette1 which may be defined as the prevailing fashion in social intercourse4 ,styles in visiting cards change from year to year1 and the social usages of one city differ from another4 ,if it is required to know these1 the latest special work on etiquette should be procured4 ,the general principles of good manners1 however1 which lie at the basis of etiquette1 just as good morals form the foundation of law1 although there are discrepancies in both cases1 may appropriately be presented here1 though briefly4 ,good manners and good morals alike follow the ,golden ,rule3 ,whatsoever ye would that others should do to you1 do ye even so to them4 ,egotism and selfishness are the bane of both4 ,true politeness consists in considering the pleasure of others as a thing in itself1 without regard to your own advantage4 ,if an attention is paid1 a gift given1 a service rendered1 these should be done solely for the recipient's happiness1 not with a view to his making a return in kind1 possibly with interest4 ,it is good manners to call on people who will be pleased to see you2 not on those whom you wish to see1 but to whom you and your affairs are of no concern4 ,a first visit to a newcomer in town is right and proper4 ,a stranger is presumed to be desirous of making friends1 but the first call ought to indicate whether or not he and you have that community of interest which is essential to friendship4 ,if you are the newcomer1 it is your duty to show your appreciation of the attention by returning first calls1 but you should so act that your hosts will feel free to continue the acquaintance if it will be agreeable to them1 or discontinue it if it is not4 ,indeed1 in every situation you should give the other party this choice4 ,friendship is one of the most valuable forms of social energy1 and it should carefully be conserved4 ,yet more than any other form it is wasted1 because of a false regard for social conventions4 ,at how many calls are both parties bored6 ,how many persons--women in particular1 who have not the man's freedom in selecting associates--continue in the treadmill round of an uncongenial social circle6 ,to escape from this may require the special exercise of will1 and the incurring of criticism1 but these ought to be assumed4 ,however1 in most cases1 a woman may gradually escape from the distasteful circle and form new and more congenial friends without remark4 ,after the brightening effects on mind and spirits of social intercourse comes the advantage of toning up the personal appearance4 ,a decent self-respect in dress should always be flavored with a touch of pride1 for this is an excellent preservative4 ,to have a proper pride1 there must be the incentive of the presence of other people whose admiration we may win4 ,pride in dress is naturally conjoined with the care of the person4 ,there is an excellent term for this1 which1 though borrowed from the stable1 carries with it only sweet and wholesome suggestions4 ,it is well-groomed4 ,a well-groomed woman is not only a well-gowned woman1 but one who1 like a favorite mare1 is always spick and span in her person1 and happy in her quiet consciousness of it4 ,and every woman1 whether she possesses a maid or not1 indeed1 whether she has fine gowns or not1 may win the admiration of all her associates by her grooming4 ,,chapter ,,xi ,,general ,,principles ,,of ,,cooking ,the ,prevalence of ,good ,recipes for ,all ,save ,meat ,dishes--,increased ,cost of ,meat ,makes ,these ,desirable--,no ,need to ,save ,expense by ,giving ,up ,meat--,the ,government ,cook ,book--,value of ,meat as ,food--,relative ,values and ,prices of the ,cuts of ,meat4 ,we may live without poetry1 music and art2 ,we may live without conscience1 and live without heart2 ,we may live without friends2 we may live without books2 ,but civilized man cannot live without cooks4 7,,owen ,,meredith7--,lucile4 ,all the other duties of the housewife are subsidiary to the great subject of preparing food for the household4 ,the care of the home1 the care of health1 etc41 all either bear upon this work or require ability to perform it4 ,with decks cleared for action1 therefore1 we will proceed to discuss the fundamental principles of cookery1 the application of which1 in the form of specific recipes1 will follow in a separate chapter4 ,in the limited space which can be here devoted to the subject1 it will be assumed that the housewife is a cook1 and can follow plain directions1 and that she is familiar with the methods of preparing the ordinary meals that are universal throughout the country4 ,it will be also taken for granted that she has one or more general cook books containing a wide variety of recipes for the making of bread in its various forms1 cakes1 pies1 omelettes1 salads1 desserts1 etc41 and the discussion will be confined to meats1 wherein1 owing to advancing prices1 new economical methods of preparation are coming into practice1 based upon a scientific knowledge of food values4 ,vegetarianism and fruitarianism are being adopted by many households1 less as a matter of principle than as a recourse from what are considered the present prohibitive prices of meats4 ,now the proper way to solve a problem is not to evade it1 but to face it and conquer it1 and this is eminently true of the meat problem4 ,granted that the proportion of family income devoted to food cannot be increased1 it is a fact that1 by an intelligent study of the food value of the different kinds of meat1 and of economic ways of preparing them1 the expense of living may be maintained at the former rate1 if not1 indeed1 materially lessened1 with a great increase in both the nutritive value and the palatability of the family meals4 ,the new nationalism of ,america1 which1 after all1 is only the turning to newer needs of the old nationalism that gave homesteads to the people and supplied them with improved methods of agriculture1 is rightly taking the lead in the scientific education of the housekeeper in this household economy4 ,with special regard to the requirements of the people in these days of rising prices1 especially of meats1 the ,united ,states ,department of ,agriculture has issued a booklet1 prepared by ,c4,f4 ,langworthy1 ,ph4,d41 and ,caroline ,l4 ,hunt1 ,a4,b41 experts in nutrition connected with the ,department1 which gives authoritative information about the cheaper cuts of meat and the preparation of inexpensive meat dishes4 ,this has become generally known as ,the ,government ,cook ,book4 ,by the permission of the ,department we here present portions of the information it contains1 together with those recipes which best illustrate the principles of meat cookery for the home table4 ,,value ,,of ,,meat ,,as ,,food ,considering the fact that meat forms such an important part of the diet1 and the further fact that the price of meat1 as of other foods1 has advanced in recent years1 it is natural for housekeepers to seek more economical methods of preparing meat for the table1 and to turn their thoughts toward the less expensive cuts and ask what economy is involved in their use1 how they may be prepared1 and whether the less expensive dishes are as nutritious and as thoroughly and easily digested as the costlier ones4 ,the value of meat as food depends chiefly on the presence of two classes of nutrients1 7#a7 protein or nitrogenous compounds1 and 7#b7 fat4 ,the mineral matter it contains1 particularly the phosphorus compounds1 is also of much importance1 though it is small in quantity4 ,protein is essential for the construction and maintenance of the body1 and both protein and fat yield energy for muscular power and for keeping up the temperature of the body4 ,fat is especially important as a source of energy4 ,it is possible to combine the fat and protein of animal foods so as to meet the requirements of the body with such materials only1 and this is done in the ,arctic regions1 where vegetable food is lacking2 but in general it is considered that diet is better and more wholesome when1 in addition to animal foods1 such as meat1 which is rich in proteins and fats1 it contains vegetable foods1 which are richest in sugar1 starch1 and other carbohydrates4 ,both animal and vegetable foods supply the mineral substances which are essential to body growth and development4 ,the difference between the various cuts of meat consists chiefly in amount of fat and consequently in the fuel value to the body4 ,so far as the proteins are concerned1 i4e41 the substances which build and repair the important tissues of the body1 very little difference is found4 ,this general uniformity in proportion of protein makes it easy for the housekeeper who does not wish to enter into the complexities of food values to make sure that her family is getting enough of this nutrient4 ,from the investigations carried on in the ,office of ,experiment ,stations the conclusion has been drawn that of the total amount of protein needed every day1 which is usually estimated to be #ajj grams or #c-a_/b ounces1 one-half or #ej grams is taken in the form of animal food1 which of course includes milk1 eggs1 poultry1 fish1 etc41 as well as meat4 ,the remainder is taken in the form of bread and other cereal foods and beans and other vegetables4 ,the portion of cooked meat which may be referred to as an ordinary helping1 #c to #e ounces 7equivalent to #c-a_/b to #e-a_/b ounces of raw meat71 may be considered to contain some #ai to #bi grams of protein1 or approximately half of the amount which is ordinarily secured from animal food4 ,an egg or a glass of milk contains about #h grams more1 so the housekeeper who gives each adult member of her family a helping of meat each day and eggs1 milk1 or cheese1 together with the puddings or other dishes which contain eggs and milk1 can feel sure that she is supplying sufficient protein1 for the remainder necessary will be supplied by bread1 cereals1 and other vegetable food4 ,the nutrition investigations of the ,office of ,experiment ,stations show also that there is practically no difference between the various cuts of meat or the meats from different animals with respect to either the thoroughness or the ease with which they are digested4 ,therefore1 those who wish to use the cheaper cuts need not feel that in so doing their families are less well nourished than by the more expensive meats4 ,,relative ,,values ,,and ,,prices ,,of ,,the ,,cuts ,,of ,,meat ,the relative retail prices of the various cuts usually bear a direct relation to the favor with which they are regarded by the majority of persons1 the juicy tender cuts of good flavor selling for the higher prices4 ,when porterhouse steak sells for #be cents a pound1 it may be assumed that in town or village markets round steak would ordinarily sell for about #ae cents1 and chuck ribs1 one of the best cuts of the forequarter1 for #aj cents4 ,this makes it appear that the chuck ribs are less than half as expensive as porterhouse steak and two-thirds as expensive as the round4 ,but apparent economy is not always real economy1 and in this case the bones in the three cuts should be taken into account4 ,of the chuck ribs1 more than one-half is bone or other materials usually classed under the head of waste or refuse4 ,of the round1 one-twelfth is waste1 and of the porterhouse one-eighth4 ,in buying the chuck1 then1 the housewife gets1 at the prices assumed1 less than one-half pound of food for #aj cents1 making the net price of the edible portion #bb cents a pound2 in buying round1 she gets eleven-twelfths of a pound for #ae cents1 making the net value about #af-a_/b cents2 in buying porterhouse1 she gets seven-eighths of a pound for #be cents1 making the net value about #bh-a_/b cents a pound4 ,the relative prices1 therefore1 of the edible portions are #bb1 #af-a_/b1 and #bh-a_/b cents2 or to put it in a different way1 a dollar at the prices assumed will buy #d-a_/b pounds of solid meat from the cut1 known as chuck1 #f pounds of such meat from the round1 and only #c-a_/b pounds of such meat from the porterhouse4 ,to this should be added the fact that because of the way in which porterhouse is usually cooked no nutriment is obtained from the bone1 while by the long slow process by which the cheaper cuts1 except when they are broiled or fried1 are prepared the gelatin1 fat1 and flavoring material of the bone are extracted4 ,the bones of meats that are cooked in water1 therefore1 are in a sense not all refuse1 for they contain some food which may be secured by proper cookery4 ,it is true1 of course1 that the bones of the steaks may be used for soup making1 and that the nourishment may thus be utilized1 but this must be done by a separate process from that of cooking the steak itself4 ,,texture ,,and ,,flavor ,,of ,,meat ,although meats vary greatly in the amount of fat which they contain and to a much less degree in their protein content1 the chief difference to be noted between the cheaper and more expensive cuts is not so much in their nutritive value as in their texture and flavor4 ,all muscle consists of tiny fibers which are tender in young animals and in those parts of older animals in which there has been little muscular strain4 ,under the backbone in the hind quarter is the place from which the tenderest meat comes4 ,this is usually called the tenderloin4 ,sometimes in beef and also in pork it is taken out whole and sometimes it is left to be cut up with the rest of the loin4 ,in old animals1 and in those parts of the body where there has been much muscular action1 the neck and the legs for example1 the muscle fibers are tough and hard4 ,but there is another point which is of even greater importance than this4 ,the fibers of all muscle are bound together in bundles and in groups of bundles by a thin membrane which is known as connective tissue4 ,this membrane1 if heated in water or steam1 is converted into gelatin4 ,the process goes quickly if the meat is young and tender2 more slowly if it is tough4 ,connective tissue is also soluble in acetic acid1 that acid to which the sourness of vinegar is due4 ,for this reason it is possible to make meat more tender by soaking it in vinegar or in vinegar and water1 the proportions of the two depending on the strength of the vinegar4 ,sour beef or sauer fleisch1 as it is known to ,germans1 is a palatable dish of this sort4 ,since vinegar is a preservative this suggests a method by which a surplus of beef may be kept for several days and then converted into a palatable dish4 ,flavor in meat depends mainly on certain nitrogenous substances which are called extractives because they can be dissolved out or extracted by soaking the meat in cold water4 ,the quality of the extractives and the resulting flavor of the meat vary with the condition of the animal and in different parts of its body4 ,they are usually considered better developed in older than in very young animals4 ,many persons suppose extractives or the flavor they cause are best in the most expensive cuts of meat2 in reality1 cuts on the side of beef are often of better flavor than tender cuts1 but owing to the difficulty of mastication this fact is frequently not detected4 ,the extractives have little or no nutritive value in themselves1 but they are of great importance in causing the secretion of digestive juices at the proper time1 in the right amount1 and of the right chemical character4 ,it is this quality which justifies the taking of soup at the beginning of a meal and the giving of broths1 meat extracts1 and similar preparations to invalids and weak persons4 ,these foods have little nutritive material in themselves1 but they are great aids to the digestion of other foods4 ,the amount of the extractives which will be brought out into the water when meat is boiled depends upon the size of the pieces into which the meat is cut and on the length of time they are soaked in cold water before being heated4 ,a good way to hinder the escape of the flavoring matter is to sear the surface of the meat quickly by heating it in fat1 or the same end may be attained by plunging it into boiling water4 ,such solubility is taken advantage of in making beef tea at home and in the manufacture of meat extract1 the extracted material being finally concentrated by evaporating the water4 ,,general ,,methods ,,of ,,cooking ,,meat ,the advantages of variety in the methods of preparing and serving are to be considered even more seriously in the cooking of the cheaper cuts than in the cooking of the more expensive ones1 and yet even in this connection it is a mistake to lose sight of the fact that1 though there is a great variety of dishes1 the processes involved are few in number4 ,an experienced teacher of cooking1 a woman who has made very valuable contributions to the art of cookery by showing that most of the numerous processes outlined and elaborately described in the cook books can be classified under a very few heads1 says that she tries to reduce the cooking of meat to its lowest terms and teach only three ways of cooking4 ,the first is the application of intense heat to keep in the juices4 ,this is suitable only for portions of clear meat where the fibers are tender4 ,by the second method the meats are put in cold water and cooked at a low temperature4 ,this is suitable for bone1 gristle1 and the toughest portions of the meat which for this purpose should be divided into small bits4 ,the third is a combination of these two processes and consists of searing and then stewing the meat4 ,this is suitable for halfway cuts1 i4 e41 those that are neither tender nor very tough4 ,the many varieties of meat dishes are usually only a matter of flavor and garnish4 ,in other words1 of the three processes the first is the short method2 it aims to keep all the juices within the meat4 ,the second is a very long method employed for the purpose of getting all or most of the juices out4 ,the third is a combination of the two not so long as the second and yet requiring so much time that there is danger of the meat being rendered tasteless unless certain precautions are taken1 such as searing in hot fat or plunging into boiling water4 ,there is a wide difference between exterior and interior cuts of meat with respect to tenderness induced by cooking4 ,when beef flank is cooked by boiling for two hours1 the toughness of the fibers greatly increases during the first half hour of the cooking period1 and then diminishes so that at the end of the cooking period the meat is found to be in about the same condition with respect to toughness or tenderness of the fibers as at the beginning4 ,on the other hand1 in case of the tenderloin1 there is a decrease in toughness of the fibers throughout the cooking period which is particularly marked in the first few minutes of cooking1 and at the end of the cooking period the meat fibers are only half as tough as before cooking4 ,,chapter ,,xii ,,general ,,principles ,,of ,,cooking ,texture and ,flavor of ,meat--,general ,methods of ,cooking ,meat--,economies in ,use of ,meat4 ,a good idea of the changes which take place while meat is being cooked can be obtained by examining a piece of flesh which has been cooked to pieces1 as the saying goes4 ,in this the muscular fibers may be seen completely separated one from another1 showing that the connective tissue has been destroyed4 ,it is also evident that the fibers themselves are of different texture from those in the raw meat4 ,in preparing meat for the table it is usual to stop short of the point of disintegration1 but while the long process of cooking is going on the connective tissue is gradually softening and the fibers are gradually changing in texture4 ,the former is the thing to be especially desired1 but the latter is not4 ,for this reason it is necessary to keep the temperature below the boiling point and as low as is consistent with thorough cooking1 for cooks seem agreed1 as the result of experience shows1 that slow gentle cooking results in better texture than is the case when meat is boiled rapidly4 ,this is the philosophy that lies back of the simmering process4 ,losses of elements vary considerably with the method of cooking employed1 being of course greatest where small pieces of meat are subjected to prolonged cooking4 ,the chief loss in weight when meat is cooked is due to the driving off of water4 ,when beef is cooked by pan broiling--that is1 searing in a hot1 greased pan1 a common cooking process--no great loss of nutrition results1 particularly if the fat and other substances adhering to the pan are utilized in the preparation of gravy4 ,when beef is cooked by boiling1 there is a loss of #c to #bj per cent4 of material present1 though this is not an actual loss if the broth is utilized for soup or in some similar way4 ,even in the case of meat which is used for the preparation of beef tea or broth1 the losses of nutritive material are apparently small though much of the flavoring matter has been removed4 ,the amount of fat found in broth varies directly with the amount originally present in the meat2 the fatter the meat the greater the quantity of fat in the broth4 ,the loss of water in cooking varies inversely with the fatness of the meat2 that is1 the fatter the meat the smaller the shrinkage due to loss of water4 ,in cooked meat the loss of various constituents is inversely proportional to the size of the cut4 ,in other words1 the smaller the piece of meat the greater the percentage of loss4 ,loss also appears to be dependent somewhat upon the length of time the cooking is continued4 ,when pieces of meat weighing #a-a_/b to #e pounds are cooked in water somewhat under the boiling point there appears to be little difference in the amount of material found in broth whether the meat is placed in cold water or hot water at the beginning of the cooking period4 ,when meat is roasted in the oven the amount of material removed is somewhat affected by the character of the roasting pan and similar factors1 thus the total loss in weight is naturally greater in an open than in a closed pan as the open pan offers more opportunity for the evaporation of water4 ,judging from the average results of a considerable number of tests1 it appears that a roast weighing #f pounds raw should weigh #e pounds after cooking1 or in other words the loss is about one-sixth of the original weight4 ,this means that if the raw meat costs #bj cents per pound the cooked would represent an increase of #d cents a pound on the original cost2 but this increase would1 of course1 be lessened if all the drippings and gravy are utilized4 ,,economies ,,in ,,use ,,of ,,meat ,the expense for meat in the home may be reduced in several ways1 and each housekeeper can best judge which to use in her own case4 ,from a careful consideration of the subject it appears that the various suggestions which have been made on the subject may be grouped under the following general heads3 ,economy in selection and purchase so as to take advantage of varying market conditions2 purchasing meat in wholesale quantities for home use2 serving smaller portions of meat than usual or using meat less frequently2 careful attention to the use of meat1 bone1 fat1 and small portions commonly trimmed off and thrown away and the utilization of left-over portions of cooked meat2 and the use of the less expensive kinds4 ,the choice of cuts should correspond to the needs of the family and the preferences of its members4 ,careful consideration of market conditions is also useful1 not only to make sure that the meat is handled and marketed in a sanitary way1 but also to take advantage of any favorable change in price which may be due1 for instance1 to a large local supply of some particular kind or cut of meat4 ,in towns where there is opportunity for choice1 it may sometimes be found more satisfactory not to give all the family trade to one butcher2 by going to various markets before buying the housekeeper is in a better position to hear of variations in prices and so be in a position to get the best values4 ,ordering by telephone or from the butcher's boy at the door may be less economical than going to market in person as the range of choice and prices is of course more obvious when the purchaser sees the goods and has a chance to observe market conditions4 ,each housekeeper must decide for herself whether or not the greater convenience compensates for the smaller range of choice which such ordering from description entails4 ,no matter what the cut1 whether expensive or cheap1 it can not be utilized to the best advantage unless it is well cooked4 ,a cheap cut of meat1 well cooked1 is always preferable to a dear one spoiled in the preparation4 ,there is sometimes an advantage in using canned meat and meat products1 and1 if they are of good quality1 such products are wholesome and palatable4 ,that economy is furthered by careful serving at table is obvious4 ,if more meat is given at each serving than the person wishes or habitually eats the table waste is unduly increased4 ,economy in all such points is important and not beneath the dignity of the family4 ,in many ,american families meat is eaten two or three times a day2 in such cases the simplest way of reducing the meat bill would very likely be to cut down the amount used1 either by serving it less often or by using less at a time4 ,deficiency of protein need not be feared when one good meat dish a day is served1 especially if such nitrogenous materials as eggs1 milk1 cheese1 and beans are used instead4 ,in localities where fish can be obtained fresh and cheap1 it might well be more frequently substituted for meat for the sake of variety as well as economy4 ,ingenious cooks have many ways of extending the flavor of meat1 that is1 of combining a small quantity with other materials to make a large dish1 as in meat pies1 stews1 and similar dishes4 ,by buying in large quantities under certain conditions it may be possible to procure meat at better prices than those which ordinarily prevail in the retail market4 ,the whole side or quarter of an animal can frequently be obtained at noticeably less cost per pound than when it is bought by cut1 and can be used to advantage when the housekeeper understands the art and has proper storage facilities and a good-sized family4 ,when a hind quarter of mutton1 for example1 comes from the market the flank 7on which the meat is thin and1 as good housekeepers believe1 likely to spoil more easily than some other cuts7 should be cooked immediately1 or1 if preferred1 it may be covered with a thin layer of fat 7rendered suet7 which can be easily removed when the time for cooking comes4 ,the flank1 together with the rib bone1 ordinarily makes a gallon of good ,scotch broth4 ,the remainder of the hind quarter may be used for roast or chops4 ,the whole pig carcass has always been used by families living on the farms where the animals are slaughtered1 and in village homes2 town housekeepers not infrequently buy pigs whole and put down the meat4 ,an animal six months old and weighing about one hundred pounds would be suitable for this purpose4 ,the hams and thin pieces of belly meat may be pickled and smoked4 ,the thick pieces of belly meat1 packed in a two-gallon jar and covered with salt or brine1 will make a supply of fat pork to cook with beans and other vegetables4 ,the tenderloin makes good roasts1 the head and feet may go into head cheese or scrapple1 and the trimmings and other scraps of lean meat serve for a few pounds of home-made sausage4 ,in some large families it is found profitable to corn a fore quarter of beef for spring and summer use4 ,formerly it was a common farm practice to dry beef1 but now it seems to be more usual to purchase beef which has been dried in large establishments4 ,the general use of refrigerators and ice chests in homes at the present time has had a great influence on the length of time meat may be kept and so upon the amount a housewife may buy at a time with advantage4 ,in the percentage of fat present in different kinds and cuts of meat1 a greater difference exists than in the percentage of proteids4 ,the lowest percentage of fat is #h4a per cent4 in the shank of beef2 the highest is #cb per cent4 in pork chops4 ,the highest priced cuts1 loin and ribs of beef1 contain #bj to #be per cent4 ,if the fat of the meat is not eaten at the table1 and is not utilized otherwise1 a pecuniary loss results4 ,if butter is the fat used in making crusts for meat pies1 and in preparing the cheaper cuts1 there is little economy involved2 the fats from other meat should therefore be saved1 as they may be used in place of butter in such cases1 as well as in preparing many other foods4 ,the fat from sausage or from the soup kettle1 or from a pot roast1 which is savory because it has been cooked with vegetables1 is particularly acceptable4 ,sometimes savory vegetables1 onion1 or sweet herbs are added to fat when it is tried out to give it flavor4 ,almost any meat bones can be used in soup making1 and if the meat is not all removed from them the soup is better4 ,but some bones1 especially the rib bones1 if they have a little meat left on them1 can be grilled or roasted into very palatable dishes4 ,the sparerib of southern cooks is made of the rib bones from a roast of pork1 and makes a favorite dish when well browned4 ,the braised ribs of beef often served in high-class restaurants are made from the bones cut from rib roasts4 ,in this connection it may be noted that many of the dishes popular in good hotels are made of portions of meat such as are frequently thrown away in private houses1 but which with proper cooking and seasoning make attractive dishes and give most acceptable variety to the menu4 ,an old recipe for broiled bones directs that the bone 7beef ribs or sirloin bones on which the meat is not left too thick in any part7 be sprinkled with salt and pepper 7,cayenne71 and broiled over a clear fire until browned4 ,another example of the use of bones is boiled marrow bone4 ,the bones are cut in convenient lengths1 the ends covered with a little piece of dough over which a floured cloth is tied1 and cooked in boiling water for two hours4 ,after removing the cloth and dough1 the bones are placed upright on toast and served4 ,prepared as above1 the bones may also be baked in a deep dish4 ,marrow is sometimes removed from bones after cooking1 seasoned1 and served on toast4 ,trimmings from meat may be utilized in various made dishes1 or they can always be put to good use in the soup kettle4 ,it is surprising how many economies may be practiced in such ways and also in the table use of left-over portions of cooked meat if attention is given to the matter4 ,many of the following recipes involve the use of such left-overs4 ,others will suggest themselves or may be found in all the usual cookery books4 ,,chapter ,,xiii ,,recipes ,,for ,,meat ,,dishes ,trying out ,fat--,extending the ,flavor of ,meat--,meat ,stew--,meat ,dumplings--,meat ,pies and ,similar ,dishes--,meat with ,starchy ,materials--,turkish ,pilaf--,stew from ,cold ,roast--,meat with ,beans--,haricot of ,mutton--,meat ,salads--,meat with ,eggs--,roast ,beef with ,yorkshire ,pudding--,corned ,beef ,hash with ,poached ,eggs--,stuffing--,mock ,duck--,veal or ,beef ,birds--,utilizing the ,cheaper ,cuts of ,meat4 ,to be a good cook means the knowledge of all fruits1 herbs1 balms and spices1 and of all that is healing and sweet in fields and groves1 savory in meats4 ,it means carefulness1 inventiveness1 watchfulness1 willingness1 and readiness of appliance4 ,it means the economy of your great-grandmother and the science of modern chemistry2 it means much tasting and no wasting2 it means ,english thoroughness1 ,french art1 and ,arabian hospitality2 it means1 in fine1 that you are to be perfectly and always ladies 7loaf-givers71 and are to see that everybody has something nice to eat4--,,john ,,ruskin4 ,,recipes 7,in these directions a level spoonful or level cupful is called for47 ,,trying ,,out ,,fat ,a double boiler is the best utensil to use in trying out small portions of fat4 ,there is no danger of burning the fat1 and the odor is much less noticeable than if it is heated in a dish set directly over the fire4 ,common household methods of extending the meat flavor through a considerable quantity of material which would otherwise be lacking in distinctive taste are to serve the meat with dumplings1 generally in the dish with it1 to combine the meat with crusts1 as in meat pies or meat rolls1 or to serve the meat on toast and biscuits4 ,borders of rice1 hominy1 or mashed potatoes are examples of the same principles applied in different ways4 ,by serving some preparation of flour1 rice1 hominy1 or other food rich in starch with the meat we get a dish which in itself approaches nearer to the balanced ration than meat alone and one in which the meat flavor is extended through a large amount of the material4 ,,meat ,,stew #e pounds of a cheaper cut of beef4 #d cups of potatoes cut into small pieces4 #b_/c cup each of turnips and carrots cut into #a_/b-;inch cubes4 #a_/b onion1 chopped4 #a_/d cup of flour4 ,salt and pepper4 ,cut the meat into small pieces1 removing the fat2 try out the fat and brown the meat in it4 ,when well browned1 cover with boiling water1 boil for five minutes and then cook in a lower temperature until the meat is done4 ,if tender1 this will require about three hours on the stove or five hours in the fireless cooker4 ,add carrots1 turnips1 onions1 pepper1 and salt during the last hour of cooking1 and the potatoes fifteen minutes before serving4 ,thicken with the flour diluted with cold water4 ,serve with dumplings 7see below74 ,if this dish is made in the fireless cooker1 the mixture must be reheated when the vegetables are put in4 ,such a stew may also be made of mutton4 ,if veal or pork is used the vegetables may be omitted or simply a little onion used4 ,sometimes for variety the browning of the meat is dispensed with4 ,when white meat1 such as chicken1 veal1 or fresh pork is used1 the gravy is often made rich with cream or milk thickened with flour4 ,the numerous minor additions which may be introduced give the great variety of such stews found in cookbooks4 ,,meat ,,dumplings #b cups flour4 #d teaspoonfuls baking powder4 #b_/c cup milk or a little more if needed4 #a_/b teaspoonful salt4 #b teaspoonfuls butter4 ,mix and sift the dry ingredients4 ,work in the butter with the tips of fingers1 add milk gradually1 roll out to a thickness of one-half inch1 and cut with biscuit cutter4 ,in some countries it is customary to season the dumplings themselves with herbs1 etc41 or to stuff them with bread crumbs fried in butter1 instead of depending upon the gravy to season them4 ,a good way to cook dumplings is to put them in a buttered steamer over a kettle of hot water4 ,they should cook from twelve to fifteen minutes4 ,if it is necessary to cook them with the stew1 enough liquid should be removed so that they may be placed upon the meat and vegetables4 ,sometimes the dough is baked and served as biscuits over which the stew is poured4 ,if the stew is made with chicken or veal it is generally termed a fricassee4 ,,meat ,,pies ,,and ,,similar ,,dishes ,meat pies represent another method of combining flour with meat4 ,they are ordinarily baked in a fairly deep dish the sides of which may or may not be lined with dough4 ,the cooked meat1 cut into small pieces1 is put into the dish1 sometimes with small pieces of vegetables1 a gravy is poured over the meat1 the dish is covered with a layer of dough1 and then baked4 ,most commonly the dough is like that used for soda or cream-of-tartar biscuit1 but sometimes shortened pastry dough1 such as is made for pies1 is used4 ,this is especially the case in the fancy individual dishes usually called patties4 ,occasionally the pie is covered with a potato crust in which case the meat is put directly into the dish without lining the latter4 ,stewed beef1 veal1 and chicken are probably most frequently used in pies1 but any kind of meat may be used1 or several kinds in combination4 ,pork pies are favorite dishes in many rural regions1 especially at hog-killing time1 and when well made are excellent4 ,if pies are made from raw meat and vegetables longer cooking is needed than otherwise1 and in such cases it is well to cover the dish with a plate1 cook until the pie is nearly done1 then remove the plate1 add the crust1 and return to the oven until the crust is lightly browned4 ,many cooks insist on piercing holes in the top crust of a meat pie directly it is taken from the oven4 ,,meat ,,and ,,tomato ,,pie ,this dish presents an excellent way of using up small quantities of either cold beef or cold mutton4 ,if fresh tomatoes are used1 peel and slice them2 if canned1 drain off the liquid4 ,place a layer of tomato in a baking dish1 then a layer of sliced meat1 and over the two dredge flour1 pepper1 and salt2 repeat until the dish is nearly full1 then put in an extra layer of tomato and cover the whole with a layer of pastry or of bread or cracker crumbs4 ,when the quantity of meat is small1 it may be helped out by boiled potatoes or other suitable vegetables4 ,a few oysters or mushrooms improve the flavor1 especially when beef is used4 ,the pie will need to be baked from half an hour to an hour1 according to its size and the heat of the oven4 ,,meat ,,with ,,starchy ,,materials ,macaroni cooked with chopped ham1 hash made of meat and potatoes or meat and rice1 meat croquettes--made of meat and some starchy materials like bread crumbs1 cracker dust1 or rice--are other familiar examples of meat combined with starchy materials4 ,pilaf1 a dish very common in the ,orient and well known in the ,united ,states1 is of this character and easily made4 ,when there is soup or soup stock on hand it can be well used in the pilaf4 ,,turkish ,,pilaf #a_/b cup of rice4 #c_/d cup of tomatoes stewed and strained4 #a cup stock or broth4 #c tablespoonfuls of butter4 ,cook the rice and tomatoes with the stock in a double boiler until the rice is tender1 removing the cover after the rice is cooked if there is too much liquid4 ,add the butter and stir it in with a fork to prevent the rice from being broken4 ,a little catsup or ,chili sauce with water enough to make three-quarters of a cup may be substituted for the tomatoes4 ,this may be served as a border with meat1 or served separately in the place of a vegetable1 or may make the main dish at a meal1 as it is savory and reasonably nutritious4 ,,stew ,,from ,,cold ,,roast ,this dish provides a good way of using up the remnants of a roast1 either of beef or mutton1 ,the meat should be freed from fat1 gristle1 and bones1 cut into small pieces1 slightly salted1 and put into a kettle with water enough to nearly cover it4 ,it should simmer until almost ready to break in pieces1 when onions and raw potatoes1 peeled and quartered1 should be added4 ,a little soup stock may also be added if available4 ,cook until the potatoes are done1 then thicken the liquor or gravy with flour4 ,the stew may be attractively served on slices of crisp toast4 ,,meat ,,with ,,beans ,dry beans are very rich in protein1 the percentage being fully as large as that in meat4 ,dry beans and other similar legumes are usually cooked in water1 which they absorb1 and so are diluted before serving2 on the other hand1 meats by the ordinary methods of cooking are usually deprived of some of the water originally present--facts which are often overlooked in discussing the matter4 ,nevertheless1 when beans are served with meat the dish is almost as rich in protein as if it consisted entirely of meat4 ,pork and beans is such a well-known dish that recipes are not needed4 ,some cooks use a piece of corned mutton or a piece of corned beef in place of salt or corned pork or bacon or use butter or olive oil in preparing this dish4 ,in the ,southern ,states1 where cowpeas are a common crop1 they are cooked in the same way as dried beans4 ,cowpeas baked with salt pork or bacon make an excellent dish resembling pork and beans1 but of distinctive flavor4 ,cowpeas boiled with ham or with bacon are also well-known and palatable dishes4 ,,haricot ,,of ,,mutton #b tablespoonfuls of chopped onions4 #b tablespoonfuls of butter or drippings4 #b cups of water1 and salt and pepper4 #a-a_/b pounds of lean mutton or lamb cut into #b-;inch pieces4 ,fry the onions in the butter1 add the meat1 and brown2 cover with water and cook until the meat is tender4 ,serve with a border of ,lima beans1 seasoned with salt1 pepper1 butter1 and a little chopped parsley4 ,fresh1 canned1 dried1 or evaporated ,lima beans may be used in making this dish4 ,,meat ,,salads ,whether meat salads are economical or not depends upon the way in which the materials are utilized4 ,if in chicken salad1 for example1 only the white meat of chickens especially bought for the purpose and only the inside stems of expensive celery are used1 it can hardly be cheaper than plain chicken4 ,but1 if portions of meat left over from a previous serving are mixed with celery grown at home1 they certainly make an economical dish1 and one very acceptable to most persons4 ,cold roast pork or tender veal--in fact1 any white meat can be utilized in the same way4 ,apples cut into cubes may be substituted for part of the celery2 many cooks consider that with the apple the salad takes the dressing better than with the celery alone4 ,many also prefer to marinate 7i4e41 mix with a little oil and vinegar7 the meat and celery or celery and apples before putting in the final dressing1 which may be either mayonnaise or a good boiled dressing4 ,,meat ,,with ,,eggs ,occasionally eggs are combined with meat1 making very nutritious dishes4 ,whether this is an economy or not of course depends on the comparative cost of eggs and meat4 ,in general1 it may be said that eggs are cheaper food than meat when a dozen costs less than #a-a_/b pounds of meat2 for a dozen eggs weigh about #a-a_/b pounds and the proportions of protein and fat which they contain are not far different from the proportions of these nutrients in the average cut of meat4 ,when eggs are #cj cents a dozen they compare favorably with a round of beef at #bj cents a pound4 ,such common dishes as ham and eggs1 bacon or salt pork and eggs1 and omelette with minced ham or other meat are familiar to all cooks4 ,,roast ,,beef ,,with ,,yorkshire ,,pudding ,the beef is roasted as usual and the pudding made as follows3 #c eggs4 #a pint milk4 #a cupful flour4 #a teaspoonful salt4 ,beat the eggs until very light1 then add the milk4 ,pour the mixture over the flour1 add the salt1 and beat well4 ,bake in hissing hot gem pans or in an ordinary baking pan for forty-five minutes1 and baste with drippings from the beef4 ,if gem pans are used they should be placed on a dripping pan to protect the floor of the oven from the fat4 ,many cooks prefer to bake ,yorkshire pudding in the pan with the meat2 in this case the roast should be placed on a rack and the pudding batter poured on the pan under it4 ,,corned-,,beef ,,hash ,,with ,,poached ,,eggs ,a dish popular with many persons is corned-beef hash with poached eggs on top of the hash4 ,a slice of toast is sometimes used under the hash4 ,this suggests a way of utilizing the small amount of corned-beef hash which would otherwise be insufficient for a meal4 ,housekeepers occasionally use up odd bits of other meat in a similar way1 chopping and seasoning them and then warming and serving in individual baking cups with a poached or shirred egg on each4 ,,stuffing ,another popular way to extend the flavor of meat over a large amount of food is by the use of stuffing4 ,as it is impossible to introduce much stuffing into some pieces of meat even if the meat is cut to make a pocket for it1 it is often well to prepare more than can be put into the meat and to cook the remainder in the pan beside the meat4 ,some cooks cover the extra stuffing with buttered paper while it is cooking and baste it at intervals4 ,,mock ,,duck ,mock duck is made by placing on a round steak a stuffing of bread crumbs well seasoned with chopped onions1 butter1 chopped suet or dripping1 salt1 pepper1 and a little sage1 if the flavor is relished4 ,the steak is then rolled around the stuffing and tied with a string in several places4 ,if the steak seems tough1 the roll is steamed or stewed until tender before roasting in the oven until brown4 ,or it may be cooked in a casserole or other covered dish1 in which case a cupful or more of water or soup-stock should be poured around the meat4 ,mock duck is excellent served with currant or other acid jelly4 ,,veal ,,or ,,beef ,,birds ,a popular dish known as veal or beef birds or by a variety of special names is made by taking small pieces of meat1 each just large enough for an individual serving1 and preparing them in the same way as the mock duck is prepared4 ,sometimes variety is introduced by seasoning the stuffing with chopped olives or tomato4 ,many cooks prepare their birds by browning in a little fat1 then adding a little water1 covering closely and simmering until tender4 ,,utilizing ,,the ,,cheaper ,,cuts ,,of ,,meat ,when the housekeeper attempts to reduce her meat bill by using the less expensive cuts1 she commonly has two difficulties to contend with--toughness and lack of flavor4 ,it has been shown how prolonged cooking softens the connective tissues of the meat4 ,pounding the meat and chopping it are also employed with tough cuts1 as they help to break the muscle fibers4 ,as for flavor1 the natural flavor of meat even in the least desirable cuts may be developed by careful cooking1 notably by browning the surface1 and other flavors may be given by the addition of vegetables and seasoning with condiments of various kinds4 ,,chapter ,,xiv ,,recipes ,,for ,,meat ,,dishes ,prolonged ,cooking at ,low ,heat--,stewed ,shin of ,beef--,boiled ,beef with ,horseradish ,sauce--,stuffed ,heart--,braised ,beef1 ,pot ,roast1 and ,beef a la ,mode--,hungarian ,goulash--,casserole ,cookery--,meat ,cooked with ,vinegar--,sour ,beef--,sour ,beefsteak--,pounded ,meat--,farmer ,stew--,spanish ,beefsteak--,chopped ,meat--,savory ,rolls--,developing ,flavor of ,meat--,retaining ,natural ,flavor--,round ,steak on ,biscuits--,flavor of ,browned ,meat or ,fat--,salt ,pork with ,milk ,gravy--,salt-,fish ,dinner--,sauces--,mock ,venison4 ,,prolonged ,,cooking ,,at ,,low ,,heat ,meat may be cooked in water in a number of ways without being allowed to reach the boiling point4 ,with the ordinary kitchen range this is accomplished by cooking on the cooler part of the stove rather than on the hottest part1 directly over the fire4 ,experience with a gas stove1 particularly if it has a small burner known as a simmerer1 usually enables the cook to maintain temperatures which are high enough to sterilize the meat if it has become accidentally contaminated in any way and to make it tender without hardening the fibers4 ,the double boiler would seem to be a neglected utensil for this purpose4 ,its contents can easily be kept up to a temperature of #bjj degrees ,f41 and nothing will burn4 ,another method is by means of the fireless cooker4 ,in this a high temperature can be maintained for a long time without the application of fresh heat4 ,still another method is by means of a closely covered baking dish4 ,earthenware dishes of this kind suitable for serving foods as well as for cooking are known as casseroles4 ,for cooking purposes a baking dish covered with a plate or a bean jar covered with a saucer may be substituted4 ,the ,aladdin oven has long been popular for the purpose of preserving temperatures which are near the boiling point and yet do not reach it4 ,it is a thoroughly insulated oven which may be heated either by a kerosene lamp or a gas jet4 ,in this connection directions are given for using some of the toughest and less promising pieces of meat4 ,,stewed ,,shin ,,of ,,beef #d pounds of shin of beef4 #a medium-sized onion4 #a whole clove and a small bay leaf4 #a sprig of parsley4 #a-a_/b tablespoonfuls of flour4 #a small slice of carrot4 #a_/b tablespoonful of salt4 #a_/b teaspoonful of pepper4 #b quarts of boiling water4 #a-a_/b tablespoonfuls of butter or savory drippings4 ,have the butcher cut the bone in several pieces4 ,put all the ingredients but the flour and butter into a stewpan and bring to a boil4 ,set the pan where the liquid will just simmer for six hours1 or after boiling for five or ten minutes1 put all into the fireless cooker for eight or nine hours4 ,with the butter1 flour1 and one-half cupful of the clear soup from which the fat has been removed1 snake a brown sauce 7see p4 #ci72 to this add the meat and the marrow removed from the bone4 ,heat and serve4 ,the remainder of the liquid in which the meat has been cooked may be used for soup4 ,,boiled ,,beef ,,with ,,horseradish ,,sauce ,plain boiled beef may also be served with horseradish sauce1 and makes a palatable dish4 ,a little chopped parsley sprinkled over the meat when served is considered an improvement by many persons4 ,for the sake of variety the meat may be browned like pot roast before serving4 ,,stuffed ,,heart ,wash the heart thoroughly inside and out1 stuff with the following mixture1 and sew up the opening3 ,one cup broken bread dipped in fat and browned in the oven1 #a chopped onion1 and salt and pepper to taste4 ,cover the heart with water and simmer until tender or boil ten minutes and set in the fireless cooker for six or eight hours4 ,remove from the water about one-half hour before serving4 ,dredge with flour1 pepper1 and salt1 or sprinkle with crumbs and bake until brown4 ,,braised ,,beef1 ,,pot ,,roast1 ,,and ,,beef ,a ,,la ,,mode ,the above names are given to dishes made from the less tender cuts of meat ,they vary little either in composition or method of preparation4 ,in all cases the meat is browned on the outside to increase the flavor and then cooked in a small amount of water in a closely covered kettle or other receptacle until tender4 ,the flavor of the dish is secured by browning the meat and by the addition of the seasoning vegetables4 ,many recipes suggest that the vegetables be removed before serving and the liquid be thickened4 ,as the vegetables are usually extremely well seasoned by means of the brown fat and the extracts of the meat1 it seems unfortunate not to serve them4 ,of course1 the kind1 quality1 and shape of the meat all play their part in the matter4 ,extra time is needed for meats with a good deal of sinew and tough fibers1 such as the tough steaks1 shank cuts1 etc42 and naturally a fillet of beef1 or a steak from a prime cut1 will take less time than a thick piece from the shin4 ,such dishes require more time and perhaps more skill in their preparation and may involve more expense for fuel than the more costly cuts1 which like chops or tender steaks may be quickly cooked1 but to the epicure1 as well as to the average man1 they are palatable when rightly prepared4 ,,hungarian ,,goulash #b pounds top round of beef4 ,a little flour4 #b ounces salt pork4 #b cups tomatoes4 #a stalk celery4 #a onion4 #b bay leaves4 #f whole cloves4 #f peppercorns4 #a blade mace4 ,cut the beef into #b-;inch pieces and sprinkle with flour2 fry the salt pork until light brown2 add the beef and cook slowly for about thirty-five minutes1 stirring occasionally4 ,cover with water and simmer about two hours2 season with salt and pepper or paprika4 ,from the vegetables and spices a sauce is made as follows3 ,cook in sufficient water to cover for twenty minutes2 then rub through a sieve1 and add to some of the stock in which the meat was cooked4 ,thicken with flour1 using #b tablespoonfuls 7moistened with cold water7 to each cup of liquid1 and season with salt and paprika4 ,serve the meat on a platter with the sauce poured over it4 ,potatoes1 carrots1 and green peppers cooked until tender1 and cut into small pieces or narrow strips1 are usually sprinkled over the dish when served1 and noodles may be arranged in a border upon the platter4 ,goulash is a ,hungarian dish which has come to be a favorite in the ,united ,states4 ,,casserole ,,cookery ,a casserole is a heavy earthenware dish with a cover4 ,a substitute for it can easily be improvised by using any heavy earthenware dish with a heavy plate for the cover4 ,a casserole presentable enough in appearance to be put on the table serves the double purpose of baking and serving dish4 ,a suitable cut of beef or veal1 and it may well be one of the cheaper cuts1 as the long1 slow cooking insures tenderness1 may be cooked in a casserole4 ,poultry and other meats besides beef or veal can be cooked in this manner4 ,chicken cooked in a casserole1 which is a favorite and expensive dish in good hotels and restaurants1 may be easily prepared in the home1 and casserole cookery is to be recommended for a tough chicken4 ,the heat must be moderate and the cooking must occupy a long time4 ,hurried cooking in a casserole is out of the question4 ,if care is taken in this particular1 and suitable seasonings are used1 few who know anything of cooking should go astray4 ,chopped meat also may be cooked in a casserole and this utensil is particularly useful for the purpose1 because the food is served in the same dish in which it is cooked and may easily be kept hot1 a point which is important with chopped meats1 which usually cool rapidly4 ,,meat ,,cooked ,,with ,,vinegar ,dishes of similar sort as regards cooking1 but in which vinegar is used to give flavor as well as to soften the meat and make it tender1 are the following3 ,,sour ,,beef ,take a piece of beef from the rump or the lower round1 cover with vinegar or with a half-and-half mixture of vinegar and water1 add sliced onion1 bay leaves1 and a few mixed whole spices and salt ,allow to stand a week in winter or three or four days in summer2 turn once a day and keep covered4 ,when ready to cook1 brown the meat in fat1 using an enameled iron pan1 strain the liquid over it and cook until tender2 thicken the gravy with flour or ginger snaps 7which may be broken up first71 strain it1 and pour over the sliced meat4 ,some cooks add cream4 ,,sour ,,beefsteak ,round steak may be cooked in water in which there is a little vinegar1 or if the time is sufficient1 it may be soaked for a few hours in vinegar and water and then cooked in a casserole or in some similar way4 ,,pounded ,,meat ,pounding meat before cooking is an old-fashioned method of making it tender1 but while it has the advantage of breaking down the tough tissues it has the disadvantage of being likely to drive out the juices and with them the flavor4 ,a very good way of escaping this difficulty is pounding flour into the meat2 this catches and retains the juices4 ,below are given the recipes for two palatable dishes in which this is done3 ,,farmer ,,stew ,pound flour into both sides of a round steak1 using as much as the meat will take up4 ,this may be done with a meat pounder or with the edge of a heavy plate4 ,fry in drippings1 butter1 or other fat1 in a ,scotch bowl1 or if more convenient in an ordinary iron kettle or a frying pan2 then add water enough to cover it4 ,cover the dish very tightly so that the steam cannot escape and allow the meat to simmer for two hours or until it is tender4 ,one advantage of this dish is that ordinarily it is ready to serve when the meat is done as the gravy is already thickened4 ,however1 if a large amount of fat is used in the frying1 the gravy may not be thick enough and must be blended with flour4 ,,spanish ,,beefsteak ,take a piece of round steak weighing two pounds and about an inch thick2 pound until thin1 season with salt and ,cayenne pepper1 cover with a layer of bacon or salt pork1 cut into thin slices1 roll and tie with a cord4 ,pour around it half a cupful of milk and half a cupful of water4 ,place in a covered baking dish and cook two hours1 basting occasionally4 ,,chopped ,,meat ,chopping meat is one of the principal methods of making tough and inexpensive meat tender1 i4e41 dividing it finely and thus cutting the connective tissue into small bits4 ,such meats have another advantage in that they may be cooked quickly and economically4 ,chopped raw meat of almost any kind can be very quickly made into a savory dish by cooking it with water or with water and milk for a short time1 then thickening with butter and flour1 and adding different seasonings as relished1 either pepper and salt alone1 or onion juice1 celery1 or tomato4 ,such a dish may be made to go further by serving it on toast or with a border of rice or in some similar combination4 ,,savory ,,rolls ,savory rolls in great variety are made out of chopped meat either with or without egg4 ,the variety is secured by the flavoring materials used and by the sauces with which the baked rolls are served4 ,a few recipes will be given below4 ,while these definite directions are given it should be remembered that a few general principles borne in mind make recipes unnecessary and make it possible to utilize whatever may happen to be on hand4 ,appetizing rolls are made with beef and pork mixed4 ,the proportion varies from two parts of beef and one of pork to two of pork and one of beef4 ,the rolls are always improved by laying thin slices of salt pork or bacon over them1 which keep the surface moistened with fat during the roasting4 ,these slices should be scored on the edge1 so that they will not curl up in cooking4 ,the necessity for the salt pork is greater when the chopped meat is chiefly beef than when it is largely pork or veal4 ,bread crumbs or bread moistened in water can always be added1 as it helps to make the dish go farther4 ,when onions1 green peppers1 or other vegetables are used1 they should always be thoroughly cooked in fat before being put in the roll1 for usually they do not cook sufficiently in the length of time it takes to cook the meat4 ,sausage makes a good addition to the roll1 but it is usually cheaper to use unseasoned pork meat with the addition of a little sage4 ,,developing ,,flavor ,,of ,,meat ,the typical meat flavors are very palatable to most persons1 even when they are constantly tasted1 and consequently the better cuts of meat in which they are well developed can be cooked and served without attention being paid especially to flavor4 ,careful cooking aids in developing the natural flavor of some of the cheaper cuts1 and such a result is to be sought wherever it is possible4 ,browning also brings out flavors agreeable to most palates4 ,aside from these two ways of increasing the flavor of the meat itself there are countless ways of adding flavor to otherwise rather tasteless meats4 ,the flavors may be added in preparing the meat for cooking1 as in various seasoned dishes already described1 or they may be supplied to cook meat in the form of sauces4 ,,retaining ,,natural ,,flavor ,as has already been pointed out1 it is extremely difficult to retain the flavor-giving extractives in a piece of meat so tough as to require prolonged cooking4 ,it is sometimes partially accomplished by first searing the exterior of the meat and thus preventing the escape of the juices4 ,another device1 illustrated by the following recipe1 is to let them escape into the gravy which is served with the meat itself4 ,a similar principle is applied when roasts are basted with their own juice4 ,,round ,,steak ,,on ,,biscuits ,cut round steak into pieces about one-half inch square1 cover with water and cook it at a temperature just below the boiling point until it is tender1 or boil for five minutes1 and while still hot put into the fireless cooker and leave it for five hours4 ,thicken the gravy with flour mixed with water1 allowing two level tablespoonfuls to a cup of water4 ,pour the meat and gravy over split baking-powder biscuits so baked that they have a large amount of crust4 ,,flavor ,,of ,,browned ,,meat ,,or ,,fat ,next to the unchanged flavor of the meat itself comes the flavor which is secured by browning the meat with fat4 ,the outside slices of roast meat have this browned flavor in marked degree4 ,except in the case of roasts1 browning for flavor is usually accomplished by heating the meat in a frying pan in fat which has been tried out of pork or in suet or butter4 ,care should be taken that the fat is not scorched4 ,the chief reason for the bad opinion in which fried food is held by many is that it almost always means eating burned fat4 ,when fat is heated too high it splits up into fatty acids and glycerin1 and from the glycerin is formed a substance 7acrolein7 which has a very irritating effect upon the mucous membrane4 ,all will recall that the fumes of scorched fat make the eyes water4 ,it is not surprising that such a substance1 if taken into the stomach1 should cause digestive disturbance4 ,fat in itself is a very valuable food1 and the objection to fried foods because they may be fat seems illogical4 ,if they supply burned fat there is a good reason for suspicion4 ,many housekeepers cook bacon in the oven on a wire broiler over a pan and believe it more wholesome than fried bacon4 ,the reason1 of course1 is that thus cooked in the oven there is less chance for the bacon becoming impregnated with burned fat4 ,where fried salt pork is much used good cooks know that it must not be cooked over a very hot fire1 even if they have never heard of the chemistry of burned fat4 ,the recipe for bean-pot roast and other similar recipes may be varied by browning the meat or part of it before covering with water4 ,this results in keeping some of the natural flavoring within the meat itself and allowing less to go into the gravy4 ,the flavor of veal can be very greatly improved in this way4 ,the following old-fashioned dishes made with pork owe their savoriness chiefly to the flavor of browned fat or meat3 ,,salt ,,pork ,,with ,,milk ,,gravy ,cut salt or cured pork into thin slices4 ,if very salt1 cover with hot water and allow it to stand for ten minutes4 ,score the rind of the slices and fry slowly until they are a golden brown4 ,make a milk gravy by heating flour in the fat that has been tried out1 allowing two tablespoonfuls of fat and two tablespoonfuls of flour to each cup of milk4 ,this is a good way to use skim milk1 which is as rich in protein as whole milk4 ,the pork and milk gravy served with boiled or baked potatoes makes a cheap and simple meal1 but one that most people like very much4 ,bacon is often used in place of salt pork in making this dish4 ,,salt-,,fish ,,dinner #a_/b pound salt pork4 #a pound codfish4 #b cups of milk 7skim milk will do74 #d tablespoonfuls flour4 ,a speck of salt4 ,cut the codfish into strips1 soak in lukewarm water and then cook in water until tender1 but do not allow the water to come to the boiling point except for a very short time as prolonged boiling may make it tough4 ,cut the pork into one-fourth inch slices and cut several gashes in each piece4 ,fry very slowly until golden brown1 and remove1 pouring off the fat4 ,out of four tablespoonfuls of the fat1 the flour1 and the milk make a white sauce4 ,dish up the codfish with pieces of pork around it and serve with boiled potatoes and beets4 ,some persons serve the pork1 and the fat from it1 in a gravy boat so it can be added as relished4 ,,sauces ,the art of preparing savory gravies and sauces is more important in connection with the serving of the cheaper meats than in connection with the cooking of the more expensive4 ,there are a few general principles underlying the making of all sauces or gravies whether the liquid used is water1 milk1 stock1 tomato juice1 or some combination of these4 ,for ordinary gravy #b level tablespoonfuls of flour or #a-a_/b tablespoonfuls of cornstarch or arrow root is sufficient to thicken a cupful of liquid4 ,this is true excepting when1 as in the recipe on page #bc the flour is browned4 ,in this case about one-half tablespoonful more should be allowed1 for browned flour does not thicken so well as unbrowned4 ,the fat used may be butter or the drippings from the meat1 the allowance being #b tablespoonfuls to a cup of liquid4 ,the easiest way to mix the ingredients is to heat the fat1 add the flour1 and cook until the mixture ceases to bubble1 and then to add the liquid4 ,this is a quick method and by using it there is little danger of getting a lumpy gravy4 ,many persons1 however1 think it is not a wholesome method and prefer the old-fashioned one of thickening the gravy by means of flour mixed with a little cold water4 ,the latter method is1 of course1 not practicable for brown gravies4 ,the good flavor of browned flour is often overlooked4 ,if flour is cooked in fat until it is a dark brown color a distinctive and very agreeable flavor is obtained4 ,this flavor combines very well with that of currant jelly1 and a little jelly added to a brown gravy is a great improvement4 ,the flavor of this should not be combined with that of onions or other highly flavored vegetables4 ,a recipe for a dish which is made with brown sauce follows3 ,,mock ,,venison ,cut cold mutton into thin slices and heat in a brown sauce1 made according to the following proportions3 #b tablespoonfuls butter4 #b tablespoonfuls flour4 #a tablespoonful of bottled meat sauce 7whichever is preferred74 #a tablespoonful red-currant jelly4 #a cupful water or stock4 ,brown the flour in the butter1 add the water or stock slowly1 and keep stirring4 ,then add the jelly and meat sauce and let the mixture boil up well4 ,,chapter ,,xv ,,household ,,recipes4 7,arranged ,alphabetically7 ,the woman's work for her own home is to secure its order1 comfort1 and loveliness4--,,john ,,ruskin--,sesame and ,lilies4 ,the following recipes are tried and approved ones1 useful for housecleaning1 laundry work1 etc4 ,in a number of instances they give instruction in the making of commodities1 such as soap1 which are usually purchased in the stores1 but which1 if made at home will cost less money1 and be of better quality4 ,they are arranged alphabetically for ease of reference3 ,,ants--,,to ,,get ,,rid ,,of ,wash the shelves with salt and water2 sprinkle salt in their paths4 ,to keep them out of safes1 set the legs of the safe on tin cups2 keep the cups filled with water4 ,,barrels--,,to ,,clean ,the ordinary way of washing a barrel is with boiling water1 and when cool examining it with a light inside4 ,if there be any sour or musty smell1 however1 lime must be used to remove it4 ,break the lime into lumps1 and put it in the cask dry 7it will take from #c to #d lbs4 for each cask71 then pour in as many gallons of boiling water as there are pounds of lime1 and bung4 ,roll the cask about now and then1 and after a few hours wash it out1 steam it1 and let it cool4 ,,bed-,,bugs--,,to ,,kill ,for bed-bugs nothing is so good as the white of eggs and quicksilver4 ,a thimbleful of quicksilver to the white of each egg2 heat until well mixed2 apply with a feather4 ,,feather-,,beds--,,to ,,cleanse ,,without ,,emptying ,on a hot1 clear summer day1 lay the bed upon a scaffold2 wash it well with soap-suds upon both sides1 rubbing it hard with a stiff brush2 pour several gallons of hot water upon the bed slowly1 and let it drip through4 ,rinse with clear water2 remove it to a dry part of the scaffold to dry2 beat1 and turn it two or three times during the day4 ,sun until perfectly dry4 ,the feathers may be emptied in barrels1 washed in soap-suds1 and rinsed2 then spread in an unoccupied room and dried1 or put in bags made of thin sleazy cloth1 and kept in the sun until dry4 ,the quality of feathers can be much improved by attention of this kind4 ,,clothes--,,to ,,bleach ,dissolve a handful of refined borax in ten gallons of water2 boil the clothes in it4 ,to whiten brown cloth1 boil in weak lye1 and expose day and night to the sun and night air2 keep the clothes well sprinkled4 ,,books--,,to ,,keep ,,mice ,,from ,sprinkle a little ,cayenne pepper in the cracks at the back of the shelves of the bookcase4 ,,boards--,,to ,,scour ,mix in a saucer three parts of fine sand and one part of lime2 dip the scrubbing-brush into this and use it instead of soap4 ,this will remove grease and whiten the boards1 while at the same time it will destroy all insects4 ,the boards should be well rinsed with clean water4 ,if they are very greasy1 they should be well covered over in places with a coating of fuller's earth moistened with boiling water1 which should be left on #bd hours before they are scoured as above directed4 ,in washing boards never rub crosswise1 but always with the grain4 ,,books--,,to ,,preserve ,,from ,,damp ,a few drops of strong perfumed oil1 sprinkled in the bookcase will preserve books from damp and mildew4 ,,books--,,to ,,clean ,books may be cleaned with a little dry bread crumbled up and rubbed gently1 but firmly1 over with the open hand4 ,cloth covers may be washed with a sponge dipped in a mixture made from the white of an egg beaten to a stiff froth and afterwards allowed to settle4 ,to clean grease marks from books1 dampen the marks with a little benzine1 place a piece of blotting-paper on each side of the page1 and pass a hot iron over the top4 ,,brass--,,to ,,clean ,dissolve #a oz4 of oxalic acid in one pint of soft water4 ,rub it on the brass with a piece of flannel1 and polish with another dry piece4 ,this solution should be kept in a bottle labelled poison1 and the bottle well shaken before it is used1 which should be only occasionally1 for in a general way the ,brass should be cleaned with pulverized rottenstone1 mixed into a liquid state with oil of turpentine4 ,rub this on with a piece of soft leather1 leave for a few minutes2 then wipe it off with a soft cloth4 ,brass treated generally with the latter1 and occasionally with the former mode of cleaning will look most beautiful4 ,a very good general polish for brass may be made of #a_/b a lb4 of rottenstone and #a oz4 of oxalic acid1 with as much water as will make it into a stiff paste4 ,set this paste on a plate in a cool oven to dry1 pound it very fine1 and apply a little of the powder1 moistened with sweet oil1 to the brass with a piece of leather1 polishing with another leather or an old silk handkerchief4 ,this powder should also be labelled poison4 ,,britannia ,,metal--,,to ,,clean ,articles made of what is usually called ,britannia metal may be kept in order by the frequent use of the following composition3 #a_/b a lb4 of finely-powdered whiting1 a wineglass of sweet oil1 a tablespoonful of soft soap1 and #a_/b an oz4 of yellow soap melted in water4 ,add to these in mixing sufficient spirits--gin or spirits of wine--to make the compound the consistency of cream4 ,this cream should be applied with a sponge or soft flannel1 wiped off with soft linen rags1 and the article well polished with a leather2 or they may be cleaned with only oil and soap in the following manner3 ,rub the articles with sweet oil on a piece of woolen cloth2 then wash well with strong soap-and-water2 rub them dry1 and polish with a soft leather and whiting4 ,the polish thus given will last for a long time4 ,,brushes--,,to ,,wash ,dissolve a piece of soda in some hot water1 allowing a piece the size of a walnut to a quart of water4 ,put the water into a basin1 and1 after combing out the hair from the brushes1 dip them1 bristles downward1 into the water and out again1 keeping the backs and handles as free from the water as possible4 ,repeat this until the bristles look clean2 then rinse the brushes in a little cold water2 shake them well1 and wipe the handles and backs with a towel1 but not the bristles1 and set the brushes to dry in the sun1 or near the fire2 but take care not to put them too close to it4 ,wiping the bristles of a brush makes them soft1 as does also the use of soap4 ,,carpets--,,to ,,clean ,shake the carpet well2 tack it down1 and wash it upon the floor2 the floor should be very clean2 use cold soap suds2 to three gallons add half a tumbler of beef-gall2 this will prevent the colors from fading4 ,should there be grease spots1 apply a mixture of beef-gall1 fuller's-earth1 and water enough to form a paste2 put this on before tacking the carpet down4 ,use tacks inserted in small leather caps4 ,carpets in bedrooms and stair-carpets may be kept clean by being brushed with a soft hairbrush frequently1 and1 as occasion requires1 being taken up and shaken4 ,larger carpets should be swept carefully with a whisk-brush or hand-brush of hair1 which is far better1 especially in the case of fine-piled carpets4 ,thick carpets1 as ,axminster and ,turkey1 should always be brushed one way4 ,,carpets--,,to ,,lay ,this can hardly be well done without the aid of a proper carpet-fork or stretcher4 ,work the carpet the length way of the material1 which ought to be made up the length way of the room4 ,nail sides as you go along1 until you are quite sure that the carpet is fully stretched1 and that there is no fold anywhere in the length of it4 ,,stair-,,carpet--,,to ,,clean ,make stair-carpet longer than necessary1 and change it so that it will not cover the steps in the same way each time of putting down4 ,moved about in this way1 the carpet will last much longer4 ,clean the rods with oxalic acid4 ,they should be kept bright4 ,,chimney ,,on ,,fire ,close all doors and windows tightly1 and hold a wet blanket in front of the fire to prevent any draught going up the chimney4 ,,china ,,or ,,glass--,,to ,,wash ,wash in plenty of hot soap suds2 have two vessels1 and in one rinse in hot water4 ,turn upon waiters1 and let the articles drip before being wiped4 ,use linen towels for wiping4 ,,china ,,and ,,glass--,,cement ,,for ,dissolve #a oz4 of gum-mastic in a quantity of highly-rectified spirits of wine2 then soften #a oz4 of isinglass in warm water1 and1 finally1 dissolve it in alcohol1 till it forms a thick jelly4 ,mix the isinglass and gum-mastic together1 adding #a_/d of an oz4 of finely-powdered gum-ammoniac2 put the whole into an earthen vessel and in a warm place1 till they are thoroughly incorporated together2 pour it into a small bottle1 and cork it down for use4 ,in using it1 dissolve a small piece of the cement in a silver teaspoon over a lighted candle4 ,the broken pieces of glass or china being warmed1 and touched with the now liquid cement1 join the parts neatly together1 and hold them in their places till the cement has set2 then wipe away the cement adhering to the edge of the joint1 and leave it for twelve hours without touching it2 the joint will be as strong as the china itself1 and if neatly done1 it will show no joining4 ,it is essential that neither of the pieces be wetted either with hot or cold water4 ,,clothes--,,care ,,of ,woolen dresses may be laid out on a table and brushed all over2 but in general1 even in woolen fabrics1 the lightness of the tissues renders brushing unsuitable to dresses1 and it is better to remove the dust from the folds by beating them lightly with a handkerchief or thin cloth4 ,silk dresses should never be brushed1 but rubbed with a piece of merino or other soft material1 of a similar color to the silk1 kept for the purpose4 ,summer dresses of muslin1 and other light materials1 simply require shaking2 but if the muslin be tumbled1 it must be ironed afterwards4 ,if feathers have suffered from damp1 they should be held near the fire for a few minutes1 and restored to their natural state by the hand or a soft brush1 or re-curled with a blunt knife1 dipped in very hot water4 ,furs and feathers not in constant use should be wrapped up in linen washed in lye4 ,from ,may to ,september they are subject to being made the depository of moth-eggs4 ,,clothes--,,to ,,brush ,fine clothes require to be brushed lightly1 and with a rather soft brush1 except where mud is to be removed1 when a hard one is necessary2 previously beat the clothes lightly to dislodge the dirt4 ,lay the garment on a table1 and brush in the direction of the nap4 ,having brushed it properly1 turn the sleeves back to the collar1 so that the folds may come at the elbow-joints2 next turn the lapels or sides back over the folded sleeves2 then lay the skirts over level with the collar1 so that the crease may fall about the center1 and double only half over the other1 so that the fold comes in the center of the back4 ,,clothes--,,to ,,remove ,,spots ,,and ,,stains ,,from ,to remove grease-spots from cotton or woolen materials1 absorbent pastes1 and even common soap1 are used1 applied to the spot when dry4 ,when the colors are not fast1 place a layer of fuller's-earth or pulverized potter's clay over the spot1 and press with a very hot iron4 ,for silks1 moires and plain or brocaded satins1 pour two drops of rectified spirits of wine over the spot1 cover with a linen cloth1 and press with a hot iron1 changing the linen instantly4 ,the spot will look tarnished1 for a portion of the grease still remains2 this will be removed entirely by a little sulphuric ether1 dropped on the spot1 and a very little rubbing4 ,if neatly done1 no perceptible mark or circle will remain2 nor will the lustre of the richest silk be changed1 the union of the two liquids operating with no injurious effects from rubbing4 ,eau-de-,cologne will also remove grease from cloth and silk4 ,fruit-spots are removed from white and fast-colored cottons by the use of chloride of soda4 ,commence by cold-soaping the article1 then touch the spot with a hair-pencil or feather dipped in the chloride1 and dip immediately into cold water1 to prevent the texture of the article being injured4 ,fresh ink-spots are removed by a few drops of hot water being poured on immediately after applying the chloride of soda4 ,by the same process1 iron-mould in linen or calico may be removed1 dipping immediately in cold water to prevent injury to the fabric4 ,wax dropped on a shawl1 table-cover1 or cloth dress1 is easily discharged by applying spirits of wine2 syrups or preserved fruits1 by washing in lukewarm water with a dry cloth1 and pressing the spot between two folds of clean linen4 ,,crape--,,to ,,renovate ,place a little water in a tea-kettle and let it boil until there is plenty of steam from the spout2 then1 holding the crape with both hands1 pass it to and fro several times through the steam1 and it will be clean and look nearly equal to new4 ,,combs--,,to ,,clean ,if it can be avoided1 never wash combs1 as the water often makes the teeth split1 and the tortoise-shell or horn of which they are made1 rough4 ,small brushes1 manufactured purposely for cleaning combs1 may be purchased at a trifling cost2 the comb should be well brushed1 and afterwards wiped with a cloth or towel4 ,,cupboards1 ,,damp--,,to ,,dry ,leave a quantity of quicklime in the cupboard for a few days1 and the moisture will be entirely absorbed4 ,,eggs--,,to ,,pack ,put into a butter firkin a thick layer of coarse dry salt1 then a layer of eggs1 with the small end down1 another layer of salt1 then eggs1 and so on until the firkin is full4 ,cover and keep in a dry place4 ,these eggs will keep put up in this way almost any length of time4 ,,coal-,,fire--,,to ,,light ,clear out all ash from the grate and lay a few cinders or small pieces of coal at the bottom in open order2 over this a few pieces of paper1 and over that again eight or ten pieces of dry wood2 over the wood1 a course of moderate-sized pieces of coal1 taking care to leave hollow spaces between for air at the center2 and taking care to lay the whole well back in the grate1 so that the smoke may go up the chimney1 and not into the room4 ,this done1 fire the paper with a match from below1 and1 if properly laid1 it will soon burn up2 the stream of flame from the wood and paper soon communicating to the coal and cinders1 provided there is plenty of air at the center4 ,another method of lighting a fire is sometimes practiced with advantage1 the fire lighting from the top and burning down1 in place of being lighted and burning up from below4 ,this is arranged by laying the coals at the bottom1 mixed with a few good-sized cinders1 and the wood at the top1 with another layer of coals and some paper over it2 the paper is lighted in the usual way1 and soon burns down to a good fire1 with some economy of fuel1 it is said4 ,,feathers--,,to ,,clean ,cover the feathers with a paste made of pipe-clay1 and water1 rubbing them one way only4 ,when quite dry1 shake off all the powder and curl with a knife4 ,,flannel--,,to ,,wash ,never rub soap upon it2 make suds by dissolving the soap in warm water2 rinse in warm water4 ,very cold or hot water will shrink flannel4 ,shake them out several minutes before hanging to dry4 ,blankets are washed in the same way4 ,,fleas--,,to ,,drive ,,away ,use pennyroyal or walnut leaves4 ,scatter them profusely in all infested places4 ,,flies--,,to ,,destroy ,a mixture of cream1 sugar1 and ground black pepper1 in equal quantities1 placed in saucers in a room infested with flies will destroy them4 ,if a small quantity1 say the equivalent of a teaspoonful of carbolic acid be poured on a hot shovel1 it will drive the flies from the room4 ,but screens should be used to prevent their entrance4 ,,steel-,,forks--,,to ,,clean ,have a small box filled with clean sand2 mix with it a third the quantity of soft soap2 clean the forks by sticking in the sand and withdrawing them rapidly1 repeating the process until they are bright4 ,,cut-,,flowers--,,to ,,preserve ,a bouquet of freshly-cut flowers may be preserved alive for a long time by placing them in a glass or vase with fresh water1 in which a little charcoal has been steeped1 or a small piece of camphor dissolved4 ,the vase should be set upon a plate or dish1 and covered with a bell glass1 around the edges of which1 when it comes in contact with the plate1 a little water should be poured to exclude the air4 ,to revive cut flowers1 plunge the stems into boiling water1 and by the time the water is cold1 the flowers will have revived4 ,then cut the ends of the stems afresh1 and place in fresh cold water4 ,,fruit ,,stains--,,to ,,remove ,pour hot water on the spots2 wet with ammonia or oxalic acid--a teaspoonful to a teacup of water4 ,,fruit-,,trees--,,to ,,prevent ,,depredations ,,of ,to preserve apple and other fruit trees from the depredations of rabbits1 etc41 and the ravages of insects1 apply soft soap to the trunk and branches in ,march and ,september4 ,,furniture ,,gloss--,,german ,cut #a_/d of a lb4 of yellow wax into small pieces and melt it in an earthen vessel1 with #a oz4 of black rosin1 pounded very fine4 ,stir in gradually1 while these two ingredients are quite warm1 #b ozs4 of oil of turpentine4 ,keep this composition well covered for use in a tin or earthen pot4 ,a little of this gloss should be spread on a piece of coarse woolen cloth1 and the furniture well rubbed with it2 afterward it should be polished with a fine cloth4 ,,furniture ,,polish ,one pint of linseed oil1 one wineglass of alcohol4 ,mix well together4 ,apply to the furniture with a fine rag4 ,rub dry with a soft cotton cloth1 and polish with a silk cloth4 ,furniture is improved by washing it occasionally with soap-suds4 ,wipe dry1 and rub over with very little linseed oil upon a clean sponge or flannel4 ,wipe polished furniture with silk4 ,separate dusting-cloths and brushes should be kept for highly polished furniture4 ,when sweeping carpets and dusting walls always cover the furniture until the particles of dust floating in the air settle1 then remove the covers1 and wipe with a silk or soft cotton cloth4 ,,furniture ,,stains--,,to ,,remove ,rub stains on furniture with cold-drawn linseed oil2 then rub with alcohol4 ,remove ink stains with oxalic acid and water2 wash off with milk4 ,a hot iron held over stains upon furniture will sometimes remove them4 ,,furs--,,to ,,clean ,moisten some bran with hot water2 rub the fur with it1 and dry with a flannel4 ,then rub with a piece of muslin and some dry bran4 ,,gas--,,to ,,detect ,a ,,leak ,never take a light into the room or look for the leak with a light4 ,soap and water mixed1 and applied with a brush to the pipe will commence to bubble if there is a leak4 ,send for the plumber at once4 ,,glass--,,to ,,wash ,great care is required in washing glasses4 ,two perfectly clean bowls are necessary--one for moderately hot and another for cold water4 ,wash the glasses well in the first1 rinse them in the second1 and turn them down on a linen cloth folded two or three times1 to drain for a few minutes4 ,when sufficiently drained1 wipe with a cloth and polish with a finer one1 doing so tenderly and carefully4 ,decanters and water-jugs require very tender treatment in cleaning4 ,fill about two-thirds with hot but not boiling water1 and put in a few pieces of well-soaked brown paper2 leave them thus for two or three hours2 then shake the water up and down in the decanters2 empty this out1 rinse them well with clean1 cold water1 and put them in a rack to drain4 ,when dry1 polish them outside and inside1 as far as possible1 with a fine cloth4 ,fine shot or pieces of charcoal placed in a decanter with warm water and shaken for some time1 will also remove stains4 ,when this is not effective1 fill the bottle with finely chopped potato skins4 ,cork tight1 and let the bottle stand for three days4 ,empty and rinse thoroughly4 ,,glass ,,stopper--,,to ,,remove ,wrap a hot cloth around the neck of the bottle1 thus expanding it1 or1 if this is not effective1 pour a little salad oil round the stopper1 and place the bottle near the fire1 then tap the stopper with a wooden instrument4 ,the heat will cause the oil to work round the stopper1 and it should be easily removed4 ,,grease--,,to ,,remove ,,from ,a ,,stone ,,hearth ,lay plenty of hot ashes2 wash off 7after the grease is out7 with strong soap suds4 ,,harness ,,blacking--,,for ,,preserving ,,the ,,leather ,melt four ounces of mutton suet with twelve ounces of beeswax2 add twelve ounces of sugar-candy1 four ounces of soft soap dissolved in water1 and two ounces of indigo1 finely powdered4 ,when melted and well mixed1 add one-half pint of turpentine4 ,lay the blacking on the harness with a sponge1 and polish off with a brush4 ,,felt-,,hats--,,to ,,renovate ,mix equal quantities of benzine and water1 and after well brushing the hat1 apply the mixture with a sponge4 ,,herbs--,,to ,,dry ,the right way in drying herbs for your kitchen and possible medicinal use is to gather them as soon as they begin to open their flowers1 and to lay them on some netting in a dry shed or room where the air will get at them on all sides4 ,be sure they are dry and not moist when you cut or pick them1 and free them from dirt and decayed leaves4 ,after they are entirely dried out1 put them in paper bags upon which you have written the name of the herb and the date of tying it up4 ,hang them where the air is dry and there is no chance of their moulding4 ,,savory ,,herbs--,,to ,,powder ,strip the leaves from the stalks1 pound1 sift out the coarse pieces1 put the powder in bottles1 and cork tight4 ,label with exactness every bottle4 ,if1 for the convenience of instant use in gravies1 soups1 etc41 you wish different herbs mixed1 pound the leaves together when you make them into powders4 ,celery seed1 dried lemon-peel1 and other spicy things can thus be combined and ready for the moment's call4 ,,ice ,,vault--,,to ,,make ,dig a pit eight or ten feet square1 and as deep in the cellar4 ,lay a double wall with brick2 fill between with pulverized charcoal2 cover the bottom also double with the same or tan-bark4 ,if the pit is filled with ice1 or nearly so1 cover six inches with tan-bark2 but if only a small quantity is in it1 wrap well in a blanket1 and over the opening in the pit lay a double bag of charcoal4 ,,ink--,,to ,,remove ,,from ,,linen ,scald in hot tallow4 ,let it cool2 then wash in warm suds4 ,sometimes these stains can be removed by wetting the place in very sour buttermilk or lemon juice2 rub salt over1 and bleach in the sun4 ,,insects--,,to ,,keep ,,away ,the common elder is a great safeguard against the devastations of insects4 ,scatter it around cucumber and squash-vines4 ,place it on the branches of plum and other fruit-trees subject to the ravages of insects4 ,,irons--,,to ,,remove ,,rust ,,from ,scour with dry salt and beeswax4 ,,japanned ,,ware--,,to ,,clean ,japanned tea-trays should not be washed in hot water if greasy1 a little flour rubbed on with a bit of soft linen will give them a new look2 if there are scratches1 rub over a little olive oil4 ,,jewelry--,,to ,,clean ,jewels are generally wrapped up in cotton wool and kept in their cases2 but they tarnish from exposure to the air and require cleaning4 ,this is done by preparing clean soap-suds from fine toilet-soap4 ,dip any article of gold1 silver1 gilt or precious stones into this lye1 and dry by brushing with a brush of soft hair1 or a fine sponge2 afterwards polish with a piece of fine cloth1 and lastly1 with a soft leather4 ,gold or silver ornaments1 and in general all articles of jewelry1 may be dressed by dipping them in spirits of wine warmed in a shallow kettle1 placed over a slow fire or hot plate4 ,silver ornaments should be kept in fine arrowroot1 and completely covered with it4 ,,knives--,,to ,,clean ,cover a small heavy table on block by tacking over it very tight soft leather or buckskin2 pour over half the leather melted suet4 ,spread over this very fine pulverized bath brick2 rub the knives 7making rapid strokes7 over this4 ,polish on the other side4 ,keep steel wrapped in buckskin4 ,knives should be cleaned every day they are used1 and kept sharp4 ,the handles of knives should never be immersed in water1 as1 after a time1 if treated in this way1 the blades will loosen and the handles discolor4 ,the blades should be put in a jug or vessel kept for the purpose1 filled with hot soda water4 ,this should be done as soon after the knives are used as possible1 as stain and rust quickly sink into steel4 ,,knives--,,to ,,keep ,knives not in use will soon spoil4 ,they are best kept in a box in which sifted quicklime has been placed1 deep enough to admit of the blades being completely plunged into it4 ,the lime must not touch the handles1 which should be occasionally exposed to the air1 to keep them from turning yellow4 ,,black ,,lace--,,to ,,revive ,make some black tea1 about the strength usual for drinking1 and strain it off the leaves4 ,pour enough tea into a basin to cover the material1 then squeeze the lace several times1 but do not rub it4 ,dip it frequently into the tea1 which will at length assume a dirty appearance4 ,have ready some weak gum-water and press the lace gently through it2 then clap it for a quarter of an hour2 after which1 pin it to a towel in any shape which you wish it to take4 ,when nearly dry1 cover it with another towel and iron it with a cool iron4 ,the lace1 if previously sound and discolored only1 will1 after this process1 look as good as new4 ,,lamps--,,to ,,trim ,in trimming lamps1 let the wick be cut evenly all round2 as1 if left higher in one place than it is in another1 it will cause it to smoke and burn badly4 ,the lamp should then be filled with oil from a feeder and afterward well wiped with a cloth or rag4 ,small sticks1 covered with wash-leather pads1 are the best things to use for cleaning the inside of the chimney1 and a clean duster for polishing the outside4 ,chimneys should not be washed4 ,the globe of a lamp should be occasionally washed in warm soap-and-water1 then well rinsed in cold water1 and either wiped dry or left to drain4 ,,leather--,,to ,,clean ,for fawn or yellow-colored leather1 take a quart of skimmed milk1 pour into it one ounce of sulphuric acid1 and1 when cold1 add four ounces of hydrochloric acid1 shaking the bottle gently until it ceases to emit white vapors2 separate the coagulated from the liquid part1 by straining through a sieve1 and store it away till required4 ,clean the leather with a weak solution of oxalic acid1 washing it off immediately1 and when dry apply the composition with a sponge4 ,,table ,,linen--,,care ,,of ,table-cloths1 towels and napkins should be kept faultlessly white2 table-cloths and napkins starched2 if the latter are fringed1 whip the fringe until straight4 ,after using a table-cloth1 lay it in the same folds2 put it in a close place where dust will not reach it1 and lay a heavy weight upon it4 ,napkins may be used the second time1 if they are so marked that each person gets the napkin previously used4 ,,linen--,,to ,,glaze ,the gloss1 or enamel1 as it is sometimes called1 is produced mainly by friction with a warm iron1 and may be put on linen by almost any person4 ,the linen to be glazed receives as much strong starch as it is possible to charge it with1 then it is dried4 ,to each pound of starch a piece of sperm or white wax1 about the size of a walnut1 is usually added4 ,when ready to be ironed1 the linen is laid upon the table and moistened very lightly on the surface with a clean wet cloth4 ,it is then ironed in the usual way with a flatiron1 and is ready for the glossing operation4 ,for this purpose a peculiar heavy flatiron1 rounded at the bottom1 as bright as a mirror1 is used4 ,it is pressed firmly upon the linen and rubbed with much force1 and this frictional action puts on the gloss4 ,elbow grease is the principal secret connected with the art of glossing linen4 ,,mackintosh--,,to ,,repair ,shred finely some pure india-rubber1 and dissolve it in naphtha to the consistency of a stiff paste4 ,apply the cement to each side of the part to be joined1 and leave a cold iron upon it until dry4 ,,linen--,,to ,,remove ,,iron ,,mould ,,from ,oxalic acid and hot water will remove iron-mould2 so also will common sorrel1 bruised in a mortar and rubbed on the spots4 ,in both cases the linen should be well washed after the remedy has been applied1 either in clear water or a strong solution of cream of tartar and water4 ,repeat if necessary1 and dry in the sun4 ,,mahogany--,,to ,,take ,,out ,,marks ,,from ,the whitest stain1 left on a mahogany table by a jug of boiling water1 or a very hot dish1 may be removed by rubbing in oil1 and afterward pouring a little spirits of wine on the spot and rubbing with a soft cloth4 ,,marble--,,to ,,clean ,wash with soda1 water1 and beef-gall4 ,or mix together one part blue-stone1 three parts whiting1 one part soda1 and three parts soft soap2 boil together ten minutes2 stir constantly4 ,spread this over the marble2 let it lie half an hour2 wash it off with soap-suds2 wipe dry with flannel4 ,repeat if necessary4 ,stains that cannot be removed in any other way may be tried with oxalic acid water2 but this should be used carefully1 and not allowed to remain long at a time4 ,,matting--,,to ,,wash ,use salt in the water1 and wipe dry4 ,,mildew--,,to ,,remove ,when the clothes are washed and ready to boil1 pin jimson weed leaves upon the place4 ,put a handful of the leaves on the bottom of the kettle2 lay the stained part next to them4 ,green tomatoes and salt1 sour buttermilk1 lemon juice1 soap and chalk1 are all good2 expose to the sun4 ,another way3 ,two ounces of chloride of lime2 pour on it a quarter of boiling water2 add three quarts of cold water4 ,steep the cloth in it twelve hours4 ,,mirrors--,,to ,,clean ,remove1 with a damp sponge1 fly stains and other soils 7the sponge may be clamped with water or spirits of wine74 ,after this dust the surface with the finest sifted whiting or powder-blue1 and polish it with a silk handkerchief or soft cloth4 ,snuff of candle1 if quite free from grease1 is an excellent polish for the looking-glass4 ,,moths--,,to ,,prevent ,,them ,,getting ,,into ,,carpets1 ,,etc4 ,strew camphor under a carpet2 pack with woolen goods4 ,if moths are in a carpet1 lay over it a cotton or linen cloth1 and iron with a hot iron4 ,oil all cracks in storerooms1 closets1 safes1 with turpentine1 or a mixture of alcohol and corrosive sublimate2 this drives off vermin4 ,place pieces of camphor1 cedar-wood1 ,russia leather1 tobacco-leaves1 boy-myrtle1 or anything else strongly aromatic1 in the drawers or boxes where furs or other things to be preserved from moths are kept1 and they will never take harm4 ,,oil-,,cloth ,,or ,,linoleum--,,to ,,wash ,take equal parts of skimmed milk and water2 wipe dry2 never use soap4 ,varnish oil-cloths once a year4 ,after being varnished1 they should be perfectly dry before being used4 ,,paint--,,to ,,clean ,dirty paint should never be wiped with a cloth1 but the dust should be loosened with a pair of bellows1 and then removed with a dusting-brush4 ,if very dirty1 wash the paint lightly with a sponge or soft flannel dipped in weak soda-and-water1 or in pearl-ash and water4 ,the sponge or flannel must be used nearly dry1 and the portion of paint gone over must immediately be rinsed with a flannel and clean water2 both soda and pearl-ash1 if suffered to remain on1 will injure the paint4 ,the operation of washing should1 therefore1 be done as quickly as possible1 and two persons should be employed2 one to follow and dry the paint with soft rags1 as soon as the other has scoured off the dirt and washed away the soda4 ,no scrubbing-brush should ever be used on paint4 ,,paint--,,to ,,disperse ,,the ,,smell ,,of ,place some sulphuric acid in a basin of water and let it stand in the room where the paint is4 ,change the water daily4 ,,paint--,,to ,,remove ,,from ,,clothing ,rub immediately with a rough rag wetted with turpentine4 ,,oil ,,paintings--,,to ,,clean ,rub a freshly cut slice of potato damped in cold water over the picture4 ,wipe off the lather with a soft1 damp sponge1 and then finish with luke-warm water1 and dry1 and polish with a piece of soft silk that has been washed4 ,,paper ,,hanging--,,to ,,make ,,paste ,,for ,mix flour and water to the consistency of cream1 and boil4 ,a few cloves added in the boiling will prevent the paste going sour4 ,,pears--,,to ,,keep ,,for ,,winter ,,use ,lay the pears on a shelf in a dry1 cool place4 ,set them stems up and so far apart that they do not touch one another4 ,allow the air to move freely in the room in which they lie4 ,layers of paper or of straw make a soft bed1 but the less the pear touches the shelf or resting-place the better for its keeping4 ,,picture ,,frames--,,to ,,keep ,,flies ,,from ,brush them over with water in which onions have been boiled4 ,,gilt ,,picture ,,frames--,,to ,,brighten ,take sufficient sulphur to give a golden tinge to about one and one-half pints of water1 and in this boil four or five bruised onions4 ,strain off the liquid when cold1 and with it wash with a soft brush any gilding which requires restoring1 and when dry it will come out as bright as new work4 ,frames may also be brightened in the following manner3 ,beat up the white of eggs with soda1 in the proportion of three ounces of eggs to one ounce of soda4 ,blow off as much dust as possible from the frames1 and paint them over with a soft brush dipped in the mixture4 ,they will immediately come out fresh and bright4 ,,rats--,,to ,,destroy ,set traps and put a few drops of rhodium inside2 they are fond of it4 ,cats are1 however1 the most reliable rat-traps4 ,there is no difficulty in poisoning rats1 but they often die in the walls1 and create a dreadful odor1 hard to get rid of4 ,when poisoning is attempted1 remove or cover all water vessels1 even the well or cistern4 ,,ribbons--,,to ,,wash ,if there are grease spots1 rub the yolk of an egg upon them1 on the wrong side2 let it dry4 ,lay it upon a clean cloth1 and wash upon each side with a sponge2 press on the wrong side4 ,if very much soiled1 wash in bran-water2 add to the water in which it is rinsed a little muriate of tin to set red1 oil of vitriol for green1 blue1 maroon1 and bright yellow4 ,,rust--,,to ,,preserve ,,from ,make a strong paste of fresh lime and water1 and with a fine brush smear it as thickly as possible over all the polished surface requiring preservation4 ,by this simple means1 all the grates and fire-irons in an empty house may be kept for months free from harm1 without further care or attention4 ,,rust--,,to ,,remove ,,from ,,polished ,,steel ,rub the spots with soft animal fat2 lay the articles by2 wrap in thick paper two days2 clean off the grease with flannel2 rub the spots well with fine rotten-stone and sweet oil2 polish with powdered emery and soft leather1 or with magnesia or fine chalk4 ,,rust--,,to ,,remove ,,from ,,iron ,,utensils ,rub sweet oil upon them4 ,let it remain two days2 cover with finely-powdered lime2 rub this off with leather in a few hours4 ,repeat if necessary4 ,to prevent their rusting when not in use3 ,mix half a pound of lime with a quart of warm water2 add sweet oil until it looks like cream4 ,rub the article with this2 when dry1 wrap in paper or put over another coat4 ,see also ,,irons4 ,,rust ,,and ,,ink ,,stains--,,to ,,remove ,put half an ounce of oxalic acid in a pint of water4 ,dip the stain in the water1 and apply the acid as often as necessary4 ,wash very soon1 in half an hour at least1 or the cloth will be injured by the acid4 ,preserve in bottle marked ,poison4 ,this also cleans brass beautifully4 ,,rusted ,,screws--,,to ,,loosen ,transcriber's ,note3 ,above title is as-presented in the original4 ,boil scorched articles in milk and turpentine1 half a pound of soap1 half a gallon of milk4 ,lay in the sun4 ,,rusted ,,screws--,,to ,,loosen ,pour a small quantity of paraffin round the top of the screw4 ,when sufficient time has been allowed for the oil to sink in1 the screw can be easily removed4 ,,sealing-,,wax ,,for ,,bottles1 ,,jars1 ,,etc4 ,three-fourths rosin1 one-fourth beeswax2 melt4 ,or use half a pound of rosin1 the same quantity of red sealing-wax1 and a half an ounce of beeswax2 melt1 and as it froths up1 stir it with a tallow candle4 ,use new corks2 trim 7after driving them in securely7 even with the bottle1 and dip the necks in this cement4 ,,shirts--,,to ,,iron ,use for ironing shirts a bosom-board1 made of seasoned wood a foot wide1 one and a half long1 and an inch thick2 cover it well by tacking over very tight two or three folds of flannel1 according to the thickness of the flannel4 ,cover it lastly with ,canton flannel2 this must be drawn over very tight1 and tacked well to prevent folds when in use4 ,make slips of fine white cotton cloth2 put a clean one on every week4 ,a shirt-board must be made in the same way for ironing dresses2 five feet long1 tapering from two feet at one end to a foot and a half at the other1 the large end should be round4 ,a clean slip should be upon it whenever used4 ,a similar but smaller board should be kept for ironing gentlemen's summer pants4 ,keep fluting and crimping irons1 a small iron for ruffles1 and a polishing-iron4 ,,russet ,,shoes--,,to ,,polish ,remove stains with lemon juice1 and polish with beeswax dissolved in turpentine4 ,,shoes--,,to ,,prevent ,,from ,,cracking ,saturate a piece of flannel in boiled linseed oil and rub it well over the soles and round the edges of the shoes1 then stand them1 soles upward1 to dry4 ,,silk--,,to ,,renovate ,sponge faded silks with warm water and soap2 then rub them with a dry cloth on a flat board2 afterward iron them on the inside with a smoothing-iron4 ,old black silks may be improved by sponging with spirits4 ,in this case1 the ironing may be done on the right side1 thin paper being spread over to prevent glazing4 ,,silk ,,and ,,satin--,,to ,,clean ,pin the breadths on a soft blanket2 then take some stale breadcrumbs1 and mix with them a little powder-blue4 ,rub this thoroughly and carefully over the whole surface with the hand or a piece of clean linen2 shake it off and wipe with soft cloths4 ,satin may be brushed the way of the nap with a clean1 soft1 hair-brush4 ,,silk--,,to ,,take ,,stains ,,from ,mix two ounces of essence of lemon and one ounce of turpentine4 ,grease and other spots in silks are to be rubbed gently with a linen rag dipped in this mixture4 ,,silks--,,to ,,wash ,for a dress to be washed1 the seams of a skirt do not require to be ripped apart1 though it must be removed from the band at the waist1 and the lining taken from the bottom4 ,trimmings or drapings1 where there are deep folds1 the bottom of which is very difficult to reach1 should be undone1 so as to remain flat4 ,a black silk dress1 without being previously washed1 may be refreshed by being soaked during twenty-four hours in soft1 clear water1 clearness in the water being indispensable4 ,if dirty the black dress may be previously washed4 ,when very old and rusty1 a pint of alcohol should be mixed with each gallon of water4 ,this addition is an improvement under any circumstances1 whether the silk be previously washed or not4 ,after soaking1 the dress should be hung up to drain dry without being wrung4 ,the mode of washing silks is this3 ,the article should be laid upon a clean1 smooth table4 ,a flannel just wetted with lukewarm water should be well soaped1 and the surface of the silk rubbed one way with it1 care being taken that this rubbing is quite even4 ,when the dirt has disappeared1 the soap must be washed off with a sponge and plenty of cold water1 of which the sponge must be made to imbibe as much as possible4 ,as soon as one side is finished1 the other must be washed precisely in the same manner4 ,let it be understood that not more of either surface must be done at a time than can be spread perfectly flat upon the table1 and the hand can conveniently reach2 likewise the soap must be quite sponged off one portion before the soaped flannel is applied to another portion4 ,silks1 when washed1 should always be dried in the shade1 on a linen horse1 and alone4 ,if black or dark blue1 they will be improved if they are placed on a table when dry1 and well sponged with alcohol4 ,,silver--,,to ,,polish ,boil soft rags for five minutes 7nothing is better for the purpose than the tops of old cotton stockings7 in a mixture of new milk and ammonia4 ,as soon as they are taken out1 wring them for a moment in cold water1 and dry before the fire4 ,with these rags rub the silver briskly as soon as it has been well washed and dried after daily use4 ,a most beautiful deep polish will be produced1 and the silver will require nothing more than merely to be dusted with a leather or a dry1 soft cloth before it is again put on the table4 ,,silver--,,to ,,clean ,wash in hot soap suds 7use the silver soap if convenient72 then clean with a paste of whiting and water1 or whiting and alcohol4 ,polish with buckskin4 ,if silver was always washed in hot suds1 rinsed well1 and wiped dry1 it would seldom need anything else4 ,,silver--,,to ,,remove ,,stains ,,from ,steep the silver in lye four hours2 then cover thick with whiting wet with vinegar2 let this dry2 rub with dry whiting2 and polish with dry wheat bran4 ,egg-stains may be removed from silver by rubbing with table salt4 ,,soak ,,clothes ,,for ,,washing--,,to ,take a gallon of water1 one pound of sal soda1 and one pound of soap2 boil one hour1 then add one tablespoonful of spirits of turpentine4 ,put the clothes to soak over night2 next morning soap them well with the mixture4 ,boil well one hour2 rinse in three waters2 add a little bluing to the last water4 ,,soft ,,soap--,,to ,,make ,the ashes should be of hardwood 7hickory is best71 and kept dry4 ,when put in the hopper1 mix a bushel of unslacked lime with ten bushels of ashes2 put in a layer of ashes2 then one slight sprinkling of lime2 wet each layer with water 7rain water is best74 ,a layer of straw should be put upon the bottom of the hopper before the ashes are put in4 ,an opening in the side or bottom for the lye to drip through1 and a trough or vessel under to receive the lye4 ,when the lye is strong enough to bear up an egg1 so as to show the size of a dime above the surface1 it is ready for making soap2 until it is1 pour it back into the hopper1 and let it drip through again4 ,add water to the ashes in such quantities as may be needed4 ,have the vessel very clean in which the soap is to be made4 ,rub the pot over with corn meal after washing it1 and if it is at all discolored1 rub it over with more until the vessel is perfectly clean4 ,melt three pounds of clean grease2 add to it a gallon of weak lye1 a piece of alum the size of a walnut4 ,let this stew until well mixed4 ,if strong lye is put to the grease1 at first it will not mix well with the grease4 ,in an hour add three gallons of strong hot lye2 boil briskly1 and stir frequently2 stir one way4 ,after it has boiled several hours1 cool a spoonful upon a plate2 if it does not jelly1 add a little water2 if this causes it to jelly1 then add water to the kettle4 ,stir quickly while the water is poured in until it ropes on the stick4 ,as to the quantity of water required to make it jelly1 judgment must be used2 the quantity will depend upon circumstances4 ,it will be well to take some in a bowl1 and notice what proportion of water is used to produce this effect4 ,to harden it3 ,add a quart of salt to this quantity of soap2 let it boil quick ten minutes2 let it cool4 ,next day cut it out4 ,this is now ready for washing purposes4 ,,brown ,,tar ,,soap--,,to ,,make ,take eight gallons of soft soap1 two quarts of salt1 and one pound of rosin1 pulverized2 mix1 and boil half an hour4 ,turn it in a tub to cool4 ,,soap-,,potash--,,to ,,make ,six pounds of potash1 five pounds of grease1 and a quarter of a pound of powdered rosin2 mix all well in a pot1 and1 when warm1 pour on ten gallons of boiling water4 ,boil until thick enough4 ,,soap ,,for ,,cleaning ,,silver1 ,,etc4--,,to ,,make ,one bar of turpentine soap1 three table-spoonfuls of spirits of turpentine1 half a tumbler of water4 ,let it boil ten minutes4 ,add six tablespoonfuls of ammonia4 ,make a suds of this1 and wash silver with it4 ,,spermaceti--,,to ,,remove ,scrape it off2 put brown paper on the spot and press with hot iron4 ,,acid ,,stains--,,to ,,remove ,apply ammonia to neutralize the acid2 after which apply chloroform4 ,this will remove paints from garments when benzine has failed4 ,,starch--,,to ,,prepare ,wet two tablespoonfuls of starch to a smooth paste with cold water2 pour to it a pint of boiling water2 put it on the fire2 let it boil1 stirring frequently until it looks transparent2 this will probably require half an hour4 ,add a piece of spermaceti as large as half a nutmeg1 or as much salt1 or loaf sugar--this will prevent the starch from sticking to the iron4 ,,starch--,,cold-,,water ,mix the starch to a smooth cream with cold water1 then add borax dissolved in boiling water in the proportion of a dessertspoonful to a teacupful of starch4 ,,muslins--,,to ,,starch ,add to the starch for fine muslins a little white gum ,arabic4 ,keep a bottle of it ready for use4 ,dissolve two ounces in a pint of hot water2 bottle it2 use as may be required1 adding it to the starch4 ,muslins1 calicoes1 etc41 should never be stiffer than when new4 ,rice-water and isinglass stiffen very thin muslins better than starch4 ,,tar ,,and ,,pitch--,,to ,,remove ,grease the place with lard or sweet oil4 ,let it remain a day and night2 then wash in suds4 ,if silk or worsted1 rub the stain with alcohol4 ,paraffin will remove tar from the hands4 ,,umbrellas--,,care ,,of ,an umbrella should not be folded up when it is wet4 ,let it stand with handle downwards1 so that the wet can run off the ends of the ribs1 instead of running towards the ferrule and rusting that part of the umbrella4 ,,velvet--,,to ,,renew ,hold the velvet1 pile downwards1 over boiling water1 in which ammonia is dissolved1 double the velvet 7pile inwards7 and fold it lightly together4 ,,wall-,,paper--,,to ,,clean ,tie cotton upon a long stick2 brush the walls well with this4 ,when soiled1 turn it1 or rub the walls with stale loaf bread4 ,split the loaf1 and turn the soft part to the wall4 ,,whitewash--,,to ,,make ,put half a bushel of unslacked lime in a barrel2 cover it with hot water2 stir occasionally1 and keep the vessel well covered4 ,when slacked1 strain into another barrel through a sieve4 ,put a pound of glue in a glue-pot2 melt it over a slow fire until dissolved4 ,soak the glue in cold water before putting the pot over the fire4 ,dissolve a peck of salt in boiling water4 ,make a thin paste of three pounds of ground rice boiled half an hour4 ,stir to this half a pound of ,spanish whiting4 ,now add the rice paste to the lime2 stir it in well2 then the glue2 mix well2 cover the barrel1 and let it stand twenty-four hours4 ,when ready to use1 it should be put on hot4 ,it makes a durable wash for outside walls1 planks1 etc41 and may be colored4 ,spanish brown will make it red or pink1 according to the quantity used4 ,a delicate tinge of this is very pretty for inside walls4 ,lampblack in small quantities will make slate color4 ,finely pulverized clay mixed with ,spanish brown1 makes lilac4 ,yellow chrome or yellow ochre makes yellow4 ,green must not be used2 lime destroys the color1 and makes the whitewash peel4 ,,windows--,,to ,,wash ,wash well with soap suds2 rinse with warm water2 rub dry with linen2 and finish by polishing with soft dry paper4 ,a fine polish is given to window-glass by brushing it over with a paste of whiting4 ,let it dry2 rub off with paper or cloth1 and with a clean1 dry brush1 remove every particle of the whiting from the corners4 ,once a year will be altogether sufficient for this4