MISS BEECHER'S ilOU SEEEPER AND llEATllK]EPER: COI.T G }FIVE HUNDRED RECIPES Irolt ECONOMICAL AND YWALTRFUL COOING; aNY DIBECTIONS FOR SECURlING'I[ALTI LIA 11NBSL "P,ROFID BY PHYBICIAT OP A 1 NEW YORK: HARPER & BROTHERS, PUBLI8SHZR IRANKLIN 8Q7ARL 1873. I'uqii- pIIE ff : -1 r Entered acoring to Act of Congress in the 7yor 1878, by IIAItPr & BROTHICRs, In the Office of the Libroian of Congress, at WashigtoL 9 E -!', #e.. l i I CONTENTS. PART FIRST. CPTER L AL?T!, ECO.OMYX, A'D PLEASUR IN FOOD. Raldes of Health in regard to Food and Drink-Measres ed i Cook ing.......................................................................... 15 CHAP"TER II. MARKETLNO AND TUIE CARE OF EATS. Marketing-Beef-Different "Cuts," etc.-Veal-3att-Po-rkP-r -Fish-Shell-fish-Care of 3Ieats-To salt down Beef-To eCa rs Head and Feet-To prepare Rennet-To salt down Fish-To try out Lard-3[olassesured Ilams-Brine for corning lIHams, Beee, Pork, ete. -Another-Brine by Measure-To salt down Pork-To prepare Cases for Sausages-Sausage 3Meat-Another Recipe-Bologn Sausages-To smoke Hams......................................................................... 18 CHAPTER IIL STEWS AND SOUPS. New Soup and Stew Kettle-General Directions-Stews: of Beef and Po tato; AMutton and Turnip, (French;) Simple Mutton; Beef, with vegeta ' h ble flavors; Fowl, with Celery or Tomatoes-Irish Stew-Veal Stew t Another-'-Pilaff (Turkisl) —Iice or Hominy Stew-English Beef StewcS! l'ot au Fea (French)-Olla Podrida (Spanish)-French Mutton mStew French Modes of Cooking-Flavors-Soup Powder........................ 28 CIIAPTER IV. General Directions-Soup Stock-Soup of Potato-Plain Beef-Rich Beef Green Pea-Dried Bean or P'ea-Clam-Vegetable and Meat for S mer-Dried Pea, with salt Pork-Dried Bean or Pea, with Meat ck Mutton-Vegetable (French)-Plain Calf's Head-Simple Mutton.... 35 C A' LED t 4. ,i 80SI'8. COTENTS. CHAPTER V. ASHES. Four Ways of spoilng Hashes-Hashes: of Ps Mfeats, seasoned; Cold fresh Meats and Potatoes; Meat, with Eggs; Meat, with Tomatoes; Beef; Veal; Rice and cold Mleats; Bread-crumbs and cold Meats; Another; Cold Beefsteak; Same, with Potatoes and Turnips; Cold Mutton or Yen ison; Corned Beef; Cold lIam — eats warmed over-To Cook cold Meats-Cold meat IHashSouse-Tripe............................... Page 39 CHAPTER VI. BOIL ED MEATS. To Cook tough Beef-Boiled llfam-Beef-Fowls-Fricasseed Fowls-To boil Leg or bShoulderof Veal, Mutton, or Lamb-Calf's FeetCalf's Liver and Sweet-breads-Kidneys-Pillau-Smoked Tongue —Corned Beef Partridges or Pigeons-Ducks-Turkey....................................... 43 CHIIAPTER VII. ROAST AkD BAKED MEATS. The best Beef-Broon Flour for Gravies-Roast Beef-To roast in a Cook stove-Roast Pork; Mutton; Veal; Poultry-Pot-pie of Beef, Veal, or Chicken-Mutton and Beef Pie-Chicken.pie-Rice Chicken-pie-Potato. pie-C.dlf's Head.................................................................... 46 CHIIAPTER VIII. BIRviLED MAqD FRIED MIEATS AND RELISIHES. Boiled Mfutton or Lamb Chops; Beefsteak; Fresh Pork; Ham; Swee breads; Veal-Pork Relish-Frying-Calf's or Pig's Liver-Beef Liver Egg Omelet-Frizzled Beef-Veal Cheese-Codfish Relish-Another Salt Herrings......................................................................... 50 CHAPTER IX. PICKLES. General DirectionsSweet Pickles-To pickle Tomatoes; Peaches; Pep. pers; Nasturtions; Onions; Gherkins; Mushrooms; Cucumbers; Wal nuts; Mfangoes; Cabbage-To prepare Tomatoes for eating-Martinoes Spiced Cucumber Pickles-Indiana I'ickles-Cauliflower or Broccoli... 52 CtIAITER X. SAUCES AND SALADS. Mlk and Egg Sauce-Drawn Butter-SMint Sauce-Cranberry Sauce-Ap ple Sauce-Walnut or Butternut Catsup-Mock CapeSalad Dressing Turkey or Chicken Salad-Lettuce Salad-Tomato Catsup.............. 56 4 I CO1 z'I CRAPTER XL FISIL orm steed; Fed; Sll; BroileO Fi- O m let-Pickled Oys R t Oysters-S Chowder -Fisb, Boiled; Broiled; Baked-Pickle for cold Fsh.........P 58 CHAPTER XIL EGLE'ABLES. General Remarks-Potatoes-Old Potatoes-Potato PuffSweet Potats Green Corm-SuccotashOyster-plant or Salsify-Egg-plat-Carrots -Beets-Parsnips —Pumpkin and quash- Celery-Radishesnions Tomatoes-Cucumbers-Cabbage and Cauliflower-Ass-ag 3 roni-Eggs........................................................................... Go CIAPTER XIIL FAILY BREAD. General Remarks-F'me and unbolted Flour-3fiddlings-Kneading-Yeas: Hlop -and Potato; Potato; Ilard-Bread: of fine Flour; of middling or unbolted Flour; raised with Water; lRyve and Indian; Third; Rye; Oat-meal; Pumpkin; Apple; Corn-meal-Sweet Rolls of Cornmeal Soda Biscuit-Yeast Biscuit-Potato Biscuit-Buns...................... 64 CHAPTER XIV. BREAKFAST A.'D suPrrP General Supplies-Receipts for Corn.meal-Hominy-Rice-Economical Breakfast Dish-Biscuits of sour M1ilk and Flour-Pearl or cracked Whea -Rye and Corn I[ealOat-mcal-lWheat M[uffins Sally Lunn, improved -Cream Griddle-cakes-Royal Crampets-,3uffins-Waffes —)op -Sachem's Head Corn-cake-Rice WVaffles-A Rice Dish-To use cold Rice-Buckwheat Cakes-Cottage Cheese.................................... 70 I I I i I DI CHAPTER XV. PUDDINGS AND PIE. Sweet Food, Remarks-Queen of all Puddings-Flour Pudding-Flour and Fruit Pudding-Rusk and Mtilk-Rusk Pudding-BMeat and Rusk Pd. ding-A good Pudding-l'Pan Dowdy-Cornm-meal Pop-over-Best Ap ple-pie-Puddings: of Rtice; Bread and Fruit; Boiled Fruit-Curds (En glish)-Common Apple-pie-P'lain Custard-Another-3[ush or Hasty l'udding-Stale Bread Pudding-Rennet Wine-Rennet Custard-Bird's nest Pudding-MNlinute Pudding of Potato Starch-Tapioca Pudding Cocoa-nut Pudding —ew-England Squash or Pumpkin Pie-Ripe-frRit Pies: Peach, Cheny, Plum, Currants, and Strawberry-3-Mock Cream Pudding of Bread-crumbs and Fruit-Bread and Apple Dumplings-Indian 5 CON\,TE.' Pudding without Egg-Boiled Indian and Suet Pudding-Deert of Rice and Fruit-Another-Cold Rice and stewed or grated Apple-Rich Flour Pudding-Apple-pie-Spiced Apple-tarts-Baked Indian Prudding-Ap ple Custard —Macaroni or Vermicelli Pudding-Green-corn PuddingBread Pudding for Invalids or young Children-A good Pudding-Loaf Pludding-Lemon Pudding-Green-corn Patties-Cracker Plum-pudding -Sauces for Puddings, Liquid-Ilard-Another-A healthlfil SauceU'niversal Sauce-Pal'ste for Puddings and Pies-Pie-crusts without Fats; nmade withl Butter, very richl..................lg................... age 74 CIIAPTERlt XVI. CAKE. General Directions.-Cake raised with Powders-One, two, three, four Cake -Chocolate; Jelly; Orange; Almond and Cocoa-nut.-Cake raised with Fggs-Pound Cake; Plain; Fruit; litickleberry; Gold and Silver; Riclh Sponge; l'lain Spoiige-Giigerbrceid, etc.-Auint Esthler's Gingerbread.l,OIgo Gingerl)rcead —Giiiger Siinaps-Scled Cookies-Fi'ied Catkcs.-Cukes r(ii.icd wt-ith )'c(st-l'llaii -ILoaf-cLake —iclh Loaf-cakec-Dotlglh-cake Icing for Cake........................................................................ 85 ClIAPTl"'lt XVIL. PRESERYES AND JELLIES. General Directions-Canned Fruit-To clarify Sirups for Sweetmeats Brandy Peachles-Peaches (not rich) - Peaches (elegant)-To preserve Quinces whole-Quince Jelly-Calf-foot Jelly-To preserve Apples-Pears -l'-Pine-apl)les-l'urpl)le Plum, No. 1 and No. 2 —White or green Plums -Citron Melons-Strawberries-Blackberr'Jam-CtCurrants to eat with Meat-Clherries-Currants-llaspberry Jam, No. 1 and No. 2-Currant Jelly-Quince MIarmalade-'Water-meloni Rinds-Preserved Pumpkin. 90 CIIAPTER XVIII. DESSERTS AND EVENING PARTIES. Ice-cream-Strawberry Ice-cream-Ice-cream without Cream-Fruit Ice cream-A Cream for stewed Frait-Currant, llaspl)berry, or Strawberry Wliisk-Lemonade-lIce and other Ices-Chalrlotte ltusse-Flummery Chicken Salad-Wine Jelly-Apple-lemon Pudding-Wlheat-flour Blanc mange-Orange Marmalade-Simple Lemon Jelly-Cranberry-Apple Ice-Whip Sylla.bub-Apple-snow-Iced Fruit-Ornamental Froth-To clarify Isinglass- Blanc-mange-Apple Jelly —Orange Jelly-Floating Island-A Dish of Snow-To clarify Sugar-Caindied Fruits-Another way —Ornamental Pyramid................................................ 95 CIIAPTER XIX. DRINKS AND ARTICLES FOR TIIE SICK AND YOUNG CIIILDREN. Tea-Coffee-Fish-skin for Coffee-Cocoa-Cream for Coffee and Tea 0 6 COlr.ql. Chocolate-Milk LemonadStrawberry and Raspbe eg-Wtt Tea and Boys' Coffee-Dangerous use of Milk-imple rksimpl Wine lhery-Toast and Cider-Panada —Vater-gruel —Beef-tea-Tomo to Sirmp-Sassafras Jelly-Egg-tea, Egg-coffee, and Egg-milkl me Gruel-Pearl Barley.water-Cream-tartar Bevge-Riennet Wheyq-A fever Drink —Food, etc., for Infiants................................... Page 100 CIIAPTER.R X. TIlE RROVIDI.IO AND C.URE OF FAMILY STORL! The Art of keeping a good Tnlble-Successive Variety-Doing eevy thing in thle best Mlaiiner-Stores and Storc-room-Flour-U'nlbted Flour Indian-meal-lle-lBuckwlecat- Iice-liominy-Arrow.root-Tsal,ioca, etc.-Stiugars-Butter-Lard and 1nri)lJings —.lt-Vinegar-il —MolL ses-lard SoailStarehli-Itidigo-Coflce-Tea —oa-L ti-iins-Cur rants —Lrmon and O)range 1'ecl —ilic-Sweet llerbs-Crcam-.tartar Acids-Ess%.encs, ctc.-l'rescrve,4 and Jellies-llams-Clicc.Bread ('uake-Codllis —ilted l'ro ibioIs............................................. 103 CIIAI'lTIt XXI. LETTI.XO TAUL:SP, RI*ltLIAltATIO. or FOOD. Table-cloth-Napl)kins-Table Fumrnitutre-Brcad-Butter-Dshes- SoiIed Spots-Plates to be warmed in WinterCertain Dishes served together Strong flavored %feats-Boiled Ploultry-Jelly-Fresh Pork-Drawn B ter-Pickles Garnishing Dishes Boiled Ilam or VealGreens and As paragusl-Hashes-Curled Parsley —Mode of setting Table............. 109 CHAPTER xxI. WASMIHNG, IRONING, AND CLEA-;SIG. Modes of ecopomizing the Wash-Good Washing del.ends on Conenrces -Articles neededCommon mode of Washing-Fine Clothes t- Ar ticles-Colored Articles-Flannels-Bedding-Calicoes-Waters, etc. To cleanse Broadcloth-To make Lcye-S'oft Soap-Potash Soap-To pM pare Starchl-Beefrs Gall-To do lip Laces-Articles needed for Ironing Sprinkling, Folding, and Ironing-To whiten Articles and remove Stains -MIildew-Stain-mixture-Anothlier-To remove Grease, Tar, Pitch, Tar pentine, Lamp-oil, Oil-paint, Ink-stains, Stains on varnLihed Articles-To clean silk Handkerchiefs and Ribbons-To clean silk Ilose or Gloves. 112 a 0 : E CIIA'TER XXIII. How to keep Cool in hot Weather-Indelible Ink-To keep EggTo p vent Earthen, Glass, and Iron ware from breaking easilyCement for broken Ware-To keep Knives from Rust-To cleanse or renovate Furni ture-To clean Silver-To cleanse Wall-paper-To purify a Well- To take care of Roses and other l'lantsTo keep Grapes-Snow for Eg ? MISCELLA'EOCS AD%ICE A-ND RECIPES. COSTED Paper to keep PreservTo cool Butter in hot Weath-To stop Cwracks in Iron-To stop creaking Hinges-To stop creaking Doors and make Drawers slide easily-To renovate black Silk-To clean Kid Gloves-To remove grease Spots-To get rid of Rats and Mice-Odds and ends for Housekeepers-Additional Recipes...................................... Page 122 PART SECOND. CIIAPTER I. NEEDFUL SCIENCE AND TRAINI.NG FOR THE FAMLY STTAl. Women need both scientific and practical Training even more than Men W'oman's Duties as important as difficult, and much greater in Variety The business of a hlousekeeper includes all connected with the Construce tion and Care of a House, Yard, and Garden; the Selection of Furniture; the Ornamentation of a Ihome; its Cleansing, Neatness, and Order; the Selection and Cooking of proper Food; the providing of filmily Furniture and Clothing; the Care of Ilhealth; the Charge of filmily Expenses; the Training of Servants, and, as Wife an(lMother, the Supervision of Nursery, the Educator of Children, and the religious Minister of the family State Evils consequent on not training Women for these Duties............... 121 CIIAPTER II. A IHEALTIIFUL AN'D ECONOMICAL HIOME. Advantages of close Packing of Conveniences-Plan of a model Cottage to economize Time, Labor, and Expense, with Estimates of Cost-Advan tages described..................................................................... 133 CIIAPTER III. ON IIOME ~ENTILATIOX. Mode in which the Body is nourished by the Air-Construction of the Lungs and Hleart-Description of Evils consequent on Neglect of a proper Sup ply of pure Air..................................................................... 150 CIIAPTER IV. ON W,ARMING A IIOUSE. Principles of Heat, viz., Conduction, Convection, Radiation, and Reflection -Best Mlode of warming a Ifouse illustrated-Importance of Moisture in the Air............................................................................... 164 8 co_'-N CHAEPTER V. ON STOVES A- CHaKL The general Propeies of Heat, Conduction, Colbe, Radtio, tion-Cooking done by Radiation the simplest but mos wasefl Mode: by Convection (as in Stoves and Furnaces) the cheapest-The Rn The model Cookingtove-Interior Arrangements and Prinples-C trivances for economizing Heat, Labor, Tmune, Fuel, Trouble, and Expense. -Its Durability, Simplicity, etc.-Chimneys: why they smoke, and how to cure them-Furnaces: the Dryness of their Heat-Necessity of 3roistre in warm Air-How to obtain and regulate it........................ Page 182 CILHER VL ECONOMIC MODES OF BEAJUTI G A ORE. Educating Influence of natural and artistic Beauty-On CrtaSkeich of a Parlor with cheap and beautiful Ornaments-On the tasteful Combina tion of Colors........................................................................ 192 CHAPTER VIL ON THE CARE OF IIEATIL Importance of some Knowledge of the Body and its Needs-Fearful Rpon sibility of entering upon domestic Duties in Ignorance-The fumdametal vital Principle-Cell-life-Wonders of the MficroscopCell-multiplicai -Constant interplay of Decay and Growth necessary to Life-The red and white Cells of the Blood-Secreting and converting Power-The nerv ous System-The Brain and the Nerves-Structural Arrangement and Functions-The ganglionic System-The nervous Fluid-Necessity of properly apportioned Exercise to Nerves of Sensation and of Motion Evils of excessive or insufficient Exercise-Equal Development of the WVhole................................................................................. 199 ClIAPER VIIL DOMESTIC EXERCISE. Connection of lMuscles and Nerves-Microscopic cellular muscular ibre Its Mode of Action-Dependence on the Nerves of voluntary and involun tary Motion-How Exercise of Muscles quickens Circulation of the Blood, which maintains all the Processes of Life-Dependence of Equilibrium upon proper muscular Activity-Importance of securing Exercise that will interest the Mlind................................................................. 208 CIIMk'TER IX. HEALTHFUL FOOD AND Do. Construction of the Body in Relation to Food-The Const ion of a Kerd of Wheat as proportioned to the Body-Construction and Action of the 1* 9 CO-.N.NTS. Stomach-Advice as to Food, Drinks, and Stimulants-Opinions of Physicians.......................................................................... age 214 CILIPTER S ON CLEANLINESS. Construction of the Skin-The secreting Organs-Care of the Skin..... 2~5 CIIAPTER XI. CLOTIIING. Construction of the Bones-Influence of Dress-Description of two Modes of Breathing, and the Effects of WVeight and Tightness of Clothing-Prop er Mode of sustaining the Clothing............................................. 243 CILITER XII. E)LRLY RISING. AVirtue peculiarly American and democratic-In aristocratic Countries, Labor considered degrading-The liours of Sunlight generally devoted to Labor by the working Classes, and to Sleep by the indolent and wealthy Sunlight necessary to Health and Growth, whether of Vegetables or Ani mals-l'articularly needftul for the Sick-Substitution of artificial Light and IHeat by Night a great Waste of 3toney-Eight hours' Sleep enough -Excessive Sleep debilitating-Early Rising necessary to a well.regulated Family, to the Amount of Work to be done to tlhe Community, to Schools, and to all Classes in American Society....................................... 254 CIIAPTER XIII. DOMESTIC MANNERS. Good Mfanners tile Expression of Benevolence in personal Intercoursc-Se rious Defects in Manners of the Americians-Causes of peculiar MIan ncrs to be found in American Life-lWant of clear Discrimination Necessity for Distinctions of Suptileriority and Subordination-Importance that young M!othlers should seriously endeavor to remedy this Defect while educating their Children-Democratic Principle of Equal Rights to be ap plied, not to our own Interests, but to those of others-The same Court es)- to be extended to all Classes-Necessary Distinctions arising from mutual Relations to be observed-The Strong to defer to the Weak —Prec edence yielded by Mren to WVomen in America-Good Mfanners must be cultivated in carly Life-'Iutual Relations of Ihusband and Wife-Parents and Children-The loearing of Children to Courtesy-Dc Tocqueville on American Ma.nners............................................................... 260 CIIAPTER XIV. THE PRESERVATION OF GOOD TEMPER IN TIIE HOUSEKEEPER. Easier for a Ihousehold under the Guidance of an equable Temper in thle 10 CONTEm hlis Dtre ss- fifled ILooks and sharp Tones desty the Comfort of S tem, Neatness, and Economy-Considerations to aid the HoekeeperImportance and Dignity of her Duties -Difficulties to be over -Good Policy to calculate beforehand upon the Derangement of well-arrngel Plans-Object of Housekeeping, the Comfort and well-being of the Family -The End should not be sacrificed to secure the M3eans-Possible to re frnin from angry Tones —Mild Speech most cffective-ExemplifieationAllowancecs to be made for Servants and Children-Power of Religion to impart Dignity and Importance to the ordinary and petty Details of domestic Life.................................................................... Page 274 CiAPTER XV. lIABITS OF SSTEM AND ORDER. Relative Importance and Difficulty of the Duties a Woman is called to per form —Ier Duties not trivial-.A Ilabit of System and Order neces.ary Right Apportionment of Time-General Principles-Christianity to be'b Foundation-Intellectual and social Interests to be preferred to Gratifica tion of Taste or Aplpetite-Neglect of IIealth a Sin in the Sight of God Regular Season of liest appointed by the Creator-Divisions of'rTime Systematic Arrangement of house Articles and other ConveniencReg ular Emplon-ment for each M[ember of a Familyv-Children-Familvy Work -Forming Ilabits of Svstem-iEarlv Rising a very great Aid-Due A portionment of Time to the several Duties.................................. 280 CHAPTER X\VI. nrE AL TItn OF UI)D. Intimate Connection between the Body and M,%ind-Brain excited by im proper Stimulants taken into the Stomach —-ental Faculties then afflcted -Causes of mental Disease-l ant of oxygenized Blood-Fresh Air solutely necessan'-i-Excesive Exercise of the Intellect or Feeling- och Attention to Religion as prevents the 1'erfonrmance of other Duties wrong -Unusual Precocity in Children usually the Result of a dised Brain Idiocy often the Reisult, or the precocious Child sinks below the Average of MLankind-This Evil )yet prevalent in Colleges and other Seminaries -A medical'an nccessar in every. Seminarv-me Pupils always needing Rlestraint in regard to Study —A third Cause of mental Die_, the Want of appropriate Exercise of the varions Faculties of the 31ind-Extracmet from Dr. Combe-Beneficial Results of active intellectual Employment-Indi cations of a diseased [ind....................................................... 293 0 CIIAPTE-R XVIL. CARE OF THE AGED. Preservation of the Aged, designed to gire Opportunity for Self-denial and loving Care-Patience, Sympathy, and Labor for them to be regarded as P'rivileges in a Family-The Young should respect and minister unto the Aged-Treating them as valued MIembers of the Family-Engaging them ~ f ~! .I . ~ :~1 11 CO.NTE iu domestic Games and Sports-Reading aloud-Courteous Attention to their Opinions-Assistance in retarding Decay of Faculties by helping them to Exercise-Keeping up Interest of the Infirm in domestic Affairs -Great Care to preserve animal Heat-Ingratitude to the Aged: its baseness-Chinese Regard for old Age............................... Page 301 CHAPTER XVIII. CARE OF DOMESTIC ANIMALS. Interesting Association of Animals with Man, from Childhood to Age-Do mestie Animals apt to catch the Spirit of their Masters-Important Neces sities-Good Feeding-Shelter-Cleanliness-Destruction of parasitic Ver min-Salt and Water-Light-Exercise-Rule for Breeding-Care of hIorses: Feeding, Grooming, special Treatment-Cows: Stabling, Feed, Calving, MIilking, Tethering-Swine: naturally cleanly, Breeding, fresh Water, Charcoal, Feeding-Sheep: winter Treatment-Diet-Sorting Use of Sheep in clearing Land-Pasture-HIledges and Fences-Poultry Turkeys-Geese-Ducks-Fowsls-Dairy Workl generally-Bees-Care of domestic Animals, Occnlpation for Women.................................. 305 CHAPTER XIX. CARE OF TIlE SICK. Prominence given to Care and Cure of the Sick by our Saviour-Every Woman should know what to do in the Case of Illness-Simple Remedies best-Fasting and Perspiration-Evils of Constipation —Modes of reliev ing it-Remedies for Colds-Unwise to tempt the Appetite of the Sick Suggestion for the Sick-room-Ventilation-Needful Articles-The Room, Bed, and Person of the Patient to be kept neat-Care to preserve animal WHarmth-The Sick, the Delicate, the Aged-Food always to be carefully prepared and neatly served-Little',odes of Refreshment- Implicit Obe dience to the Physician-Care in purchasing Medicines-lExhilbition of Cheerfulness, Gentleness, and Sympl)athy-Knowledge and Experience of Mlind-Lack of competent Nurses-Failings of Nurses-Sensitiveness of the Sick-" Sisters of Charity," the 11eason why they are such excellent Nurses-Illness in the Family a providential Opportunity of training Chil dren to Love and Usefulness.................................................... 313 CIIAPTER XX. FIRES AND LIGIITS. Management of Lamps and Candles..!.......................................... 324 CIItYPTER XXl. CARE OF ROOMS. Miscellaneous Advice as to Furniture, setting Tables, Packing, and Stowing Rules for Washing, Carving, and Ilelping-Care of Chambers, Kitchen, and Cellar............................................................................ 330 I - i 12 Co.N0 IL CAPTER IL CAR OP TARDS A.D GAEL [~epration of So —MaHking a Hotbed-Re- g- - out Yd and Gardens-Care of house Plants-P-ropagation of PIantngn-i tivation of Fruit by Women............................................Page 349 -CHAPTER XXIT. SEWL.EG, CLTriNG, A.ND FIYLKG. How to instret in these Arts in common Schools....................... 361 CHAPTER XXIV. ACCIDE.NTS AND ANTIDOT. Treatment of the Drowned-Antidotes for Poisons-Cd in Thunmder storms and Fires............................................................. 366 CIIAPTER XXV. CRIGHT USE: OF TIME A'ND rPOTr. Menning of the Word Right-Ilow do Mfen decide what is wise, bes and right?-What is an intuitive Principle in all rationa l Blids-Who am called righteous and virtuous Mfen in all Nations and Ages-Effect of Dao ger in deciding what is right-The Law of Rectitude or Right- Disinc tion between emotive Love and voluntary Love illustrated by Chriss Teachins and Example-Explanation of "Faith," "Love," and " Repent ance," as tanght by Jesus Christ-The proportion of Time and Property required of the Jews-Illustrations of Christian Benevolence —lf-deny ing Benevolence happifying, and can be cultivated-Consideration of ari ous MIodes of Charity............................................................. 370 CIHAPTER XXVI. CARE OF INFANTS. Remarks of Ilerbert Spencer and Dr. Combe-Advice of medical Wri Best Remedy for Fevers.......................................................... 390 CIIAPTER XXVIL AGEXEN.T OF TOUNG CmILDREr. Physical Care-Intellectual Training-On cultivating Benevolence in Chil dren-Sympathy with Little Ones important-Gentle tones bes...... 401 CHAPTER XXVIIL FAMILY RELIGIOUS TR NG. Woman's ResponsibUility as chief Educator of the Family-The ming of iI I" I 1, c 13 CONTENT. the Word Righ-The End, or Object, for which all Things are made, and how learned-Difficulties in interpreting Revelation-Distinctive principle of Protestantism-Danger in the future Life, and different Views-Influcnce of Belief in Danger illustrated-Rule of Interpretation used in com. mon Life, and to be applied to the Bible-lWhat we must do to be savedTheories ditrfer, but an agreement in fltcts revealed-flow a Woman must decide for lherself and for those slie controls.......................... l'Pge 414 CIIA'TElR XXIX. CARE OF sEnVANTS. Distinction between emotional and voluntary Love to others-This the Prin. ciple to guide in the Care of Servants-Ladies who do their own Work Intelligence saves iLabor-Benefits of domestic'Labor-The Training of Servants a prime Duty of American Ilouseklepers —Modes of avoiding Dif ficulties-Rewards of benevolent Care here and in the Life to come.. 424 CIIAPTEl'It XXX. )OMIESTIC A'.%USEI:.NTS AN') SOCIAL DUTIIE S. Theo only proper Oiject of Aintmusementt-Variouis kinds that aro safe, and others tihat are nvroiig, eitiher ii Qtility or l.:xcess-Ilosl)itality....... 440 ClIAl'Tl.t XXXI. LAWS OF IIEALTII. The Laws of Ilealth are Laws of God, and should be taught to all Children -Laws of Ilealthl for the Bones, lMuscles, Lungs, Digestive Organs, Skin, Brain and Nerves, Teeth, Eyes, Ihair, etc................................... 454 CIIAPTER XXXII. COMFORT FOR A DISCOURIAGED lOUSEKEEPER. Some of the great Trils of American Ilousekeepers enumerated-hIow to meet them with Comfort anid Success......................................... 459 NOTE A............................................................................... 466 INDEX................................................................................ 473 I 14 I .I. 9 D1 THE HOUSEKEEPER AND HEALTHKEEPER. PART FIRST. CHAPTER L ADDRESS OF THE AUTHOR TO AMERICAN HOUSLKLY MY DEAR FnIENDS,-This volume embraces, in a concse form, tnany valuable portions of my other works on Domestic Economy, both those published by hiarper and Brothers and those published by J. B. Ford and Co., together with other new and interesting matter. It is designed to be a complete encyclopedia of all that relates to a woman's daties as housekeeper, wife, mother, and nurse. The First Pait embraces a large variety of recipes for food that is both healthful and economical, put in clear, concise language, with many methods for saving labor, time, and money, not found in any other works of the kind. It also gives more specific directions as to seaso)i)y3s andflJavors than the cointilon one of" Season to the Taste," which leaves all to the judgmient of the careless or ignorant. The recipes have been tested by sonime of the best housekeepers, and all relating to h)ealth has been approved by distinguished physicians of all schools. The Second Part contains interesting information as to the construction of the body, in a concise form, omitting all details, except such as have an immediate connection with a housekeeper's lpractical duties. These are so simplified and illustrated, that by aid of this, both servants and children can be made so to understand the reatsons for the laws of health, I i I I a 1 a m ,i 16 THE HOUSEKEEPER AND HEALTHKEEPEL as to render that willing and intelligent obedience which can be gained in no other way. It is my most earnest desire to save you and your household from the sad consequences I have suffered from ignorance of the laws of health, especially those which women peculiarly need to understand and obey. God made woman to do the work of the family, and to train those under her care to the same labor. And her body is so formed that family labor and care tend not only to good health, but to the highest culture of 2nitzd. Read all that is included in our "profession," as detailed in the Second Part of this work, and see how much there is to cultivate every mental faiculty, as well as our higher moral powers. Domestic labor with the muscles of the arms and trunk, with inter,-als of sedentary work, arc exactly what keep all the functions of the body in perfect order, especially those which, at the present day, are most out of order in our sex. And so the women of a former generation, while they read and studied books far less than women of the present time, were better developed both in mind and body. It was my good fortune to be trained by poverty and good mothers and aunts to do every kind of domestic labor, and so, until onc-and-twenty, I was in full enjoyment of health and happiness. Then I gave up all domestic employments for study and teaching, and in ten years I ruined my health, while my younger sisters and friends suffered in the same mistaken course. And my experience lhas been repeated all over the land, until there is such decay of female constitu tions and health, as alarms, and justly alarms, every well-in formed person. After twenty years of invalidism, I have been restored to perfect health of body and mind, and lcholly by a strict obe dience to the laIs8 of hecalth avid/ a))b))zss, which I now com mnend to your especial attention, with the hope and prayer that by obedience to them you may save yourselves and households firom unspeakable future miseries. I wish I could give you all the evidence that I have gain ed to prove that woman's work in the household mliglt be so conducted as to be agreeable, tasteful, and promotive of both AUTHORg8 ADDRES grace and beauty of person. But this never can be general ly credited till women of high culture set the example of training their sons and daughters, instead of hired servants alone, to be their domestic helpers According to the present tendency of wealth and culture, it is women of moderate or humble means who will train their own children to health and happiness, and rear prosperous families. Meantime, the rich women will have large houses, many servants, poor health, and little domestic comfort, while they train the children of foreigners to do family work, and in a way that will satisfy neither mistress nor servant; for a woman who does not work herself is rarely able to properly teach others. Choose wisely, then, 0 youthful mother and housekeeper! train yourself to wholesome labor and intelligent direction, and be prepared to educate a cheerful and healthful flock of your own children. Your friend and well-wisher, CATUARL_ EI BEECEL NEW YORK, April 2, 1873. III 0 18 THE HOUSEKEEPER AND HEALTKEEPE. CIAFPER Il. MARKETNG AND THE CARE OF MEAT& EVERY young woman, at some period of her life, may need the instructions of this chapter. Thousands will have the immediate care of buying meats for the family; and even those who are not themselves obliged to go to market, should have the knowledge which will enable them to direct their servants what and how to buy, and to judge whether the household, under their management, is properly served or not. Nothing so thoroulghly insures.tle intelligent obedience of orders, as evidence that the person orde.ing knows exactly what is wanted. The directions given in this and thle ensuing chapters on meats, were carefully written, first in Cincinnati, with tlhe counsel and advice of business men practically engage, in such matters. Tlhey lave been recently rewritten in Ihartford, Conn., after consultation with intelligent butclhers and grocers. IMAIZKETIN'G. B.EEF. The animal, when slauglhtered, should be bled very thloroughly. The care taken by the Jews in this and other points draws ctistom fi'nom other sects to their markets. The skin is tanned for leather, and the fat is used for candles and other purposes. The tail is used for soups, and thle liver, heart, and tripe are also used for cooking. The body is split into two parts, through the back-bone, and each half is divided as marked in tlhe dirawing on followiIng page. There are diverse modes of eutting and naming the parts, butchers in New England, in New York, ill the South, and in the W,est, all making some slilght diffirences; but the following is the most conmmon metlhod. KARKETING AND CARE OJP ] .._:, i iP.-, -1 12~~~~~:1 I:. 1 ~.'"~.-"""'"-.~' -, i5 J:" ~~~.~ 1. The head: frequently used for mince-pies; sometimes it is ftried o fr oil, and then the bones are used for fertilizers. The horns are used to e buttons and combs, and various other things. 2. The neck; used for sps and stews. 3. The chuck-rib, or shoulder, having four ribs. It is used for corning, stews, and soup, and some say the best steaks are from this pie 4. The front of the shoulder, or the shoulder-clod, which is sometimes called the b*isket, 5. The back of the shoulder; usedl for comning, soups, and stews. 6. The fore-shin, or le9; used for soups. 7, 7. The plate-pieces; the front one is called the brisket, (as is also 4,) and is used for coming, soups, and stews. The back plate-piece is called thejlank, and is dividedinto the thick Jlank, or npper sirloin, and the lower fJltank. These are for roasting and corning. 8. The standing ribs, divided into first, second, and third cuts; used for roasting. Tl!e second cut is the best of the three. 9. The srloi, which is tlie best roasting piece. 10. The sirloin steak and the porter-hue steak; used for broiling. 11. The rumnp, or aitch-bone; used for soup or corning, or to cook a la mode. 12. The round, or buttoct-; used for corning, or for a la mnode; also for dried bef. 13. The hock, or hind shank; usedl for soups. In selecting Beef, choose that which has a loose grain, easily yielding to pressure, of a clear red, with whitish fat. If the lean is purplish, and the fat yellow, it is Ioor bee~ Beef long kept turns a darker color tlhan fresth killed. Stallfed beef has a liglhter color than grass-fed. Ox beef is the best, and next, that of a heifer. In cold weather, it is economical to buy a hind quarter; have it cut up, and what is not wanted immediately, pack with snow in a barrel. All meats grow tender by keeping. Do not let meats fieezc; if they do, thlaw them in cold waiter, and do not cook tlhem till fully thawed. A p)iece weighing ten pounds requires ten or twelve hours to thlaw. 19 Fig. L 20 THE HOUSEKEEPER AND HEALTHNKEEPEB Fig.t e r'6:i A, i! VEA,L The calf should not be slaughtered until it is six weeks old. Spring is the best time for veal. It is divided as marked in the drawing. 1. The head, sold with the pluck, which includes the heart, liver, and sweet-breads. 2. The rack, including the neck; used for stqws, pot-pies, and broths; also for chops and roasting. 3. The shoulder. This, and also half the rack and ribs of the fore-quarter, are sometimes roasted, and sometimes used for stews, broths, and cutlets. 4. The foreshank, or knuckle; used for broths. 5. The breast; used for stews and soups; also to stuff and bake. 6. The loin; used for roasting. 7. The fillet, or leg, including the hind flank; used for cutlets, or to stuff and boil, or to stuff and roast, or bake. 8. The hind shank, or hlock, or knuckle; used for soups. The feet are used for jelly. In selecting Vecal, take that which is firm and dry, and the joints stiff, having the lean a delicate red, the kidney covered with fat, and the fat very white. If you buy the head, see that the eyes are plump and lively, and not dull and sunk in the head. If you buy the legs, get those which are not skinned, as the skin is good for jelly or soup. ......... MUTTON. 1. The oulder; for boiling or coming. 2, 2. The neek and rack; for 2i F:g. 3. sKARKaTIG AND CsAR OF M[ATS. boiling or corning. 8& The loia; is orited, or broiled as The leg; is boiled, or broiled, or stuffed and roasted. 3 i nd smo the leg, and call it smoked enisn 5. The breast; for boiling or corni In choosing Mutton, take that which is bright red and close-grained, with firm and white fat. The meat should feel tender and springy on pressure. Notice the vein on the neck of the fore-quarter, which shouild be a fine blue. PORK. 1. The leg, or Aam; used for smoking. 2. The A/nd oin & Theifa loi. 4. The *pare-rib; for roasting; sometimes including all i nob & The Aand, or oulder; sometimes smoked, and sometimes corned and boed 6. The belly, or tng, for corning or salting down. The feed are used for jelly, head-cheese, and souse. - In selecting Pork, if young, the lean can easily be broken when pinched, and the skin can be indented by nipping with the fingers. The fat also will be white and soft. hin rind is best. In selecting Zrams, run a knife along the bone, and if it comes out clean, the ham is good; but if it comes out smeared, it is spoiled. Good bacon has white fat, and the lean adheres closely to the bone. If the bacon has yellow streaks, it is rusty, and not fit to use. In selecting Poultry, choose those that are full grown, but not old. When young and fresh-killed, the skin is thin and tender, the joints not very stiff, and the eyes full and bright. The breast-bone shows the age, as it easily yields to pressure if young, and is tough when old. If young, you can with a pin easily tear the skin. A goose, when old, has red and 21 m \ u: I 22 THE HOUSEKEEPER AND HEALTHKEEPEL hairy legs; but when young, they are yellow, and have few hairs The pin-feathers are the roots of feathers, which break off and remain in the skin, and always indicate a youwl bird. When very neatly dressed, they are pulled out. Poultry and birds ought to be killed by having the head cut off, and then hung up by the legs to bleed freely. This makes the flesh white and more healthful. In selecting Fish, take those that are firm and thick, having stiff fins and bright scales, the gills brilght red, and the eyes full and prominent. Whlen fish are long out of water, they grow soft, the fins bend easily, the scales are dim, the gills grow dalrk, and the eyes sink and shrink away. Be sure and -have them dressed immediately; sprinkle them with salt, and use them, if possible, the same day. In warfil weather, put theni in ice, or corning, for the next day. Shell-fish can be decided upon only by tlhe smell. Lobsters are. not good unless alive, or else boiled before offered for sale. They arc black when alive, and red when boiled. VWhen to be boiled, they are to be put alive into boiling water, which is the quickest and least cruel way to end their life. THE CARE OF MIEATS. In hot weather, if there is no refiigecrator,; then wipe meat dry, sprinkle on a little salt and pepper, and hang in the cellar. Or, still better, wrap it, thus prepared, in a dry cloth, and cover it with charcoal or with wood-ashes. Mutton, wrapped in a cloth wet with vinegar, and laid on the ground of a (iry cellar, keeps well and improves in tenderness IIang meat a day or two after it is killed before corning it. In winter, meat is kept finely if well packed in snow, without salting; but some say it lessens the sweetness. Frozen meat must be thawed in cold water, and not cook-. cd till entirely thlawed. Beef and mutton are improved by keeping as long as they remain sweet. If meat begins to taint, wash it, and rub it with powdered chlarcoal, which often renmoves the taint. MARKETING AND CARE OFP EATS. Sometimes rubbing with salt will cure it. Soda water is good also. Take all the kernels out that you will find in the round and thick end of the flank of beef, and in the fat, and fill the holes with salt. This will preserve it longer. Salt your meat, in summer, as soon as you receive it A pound and a half of salt rubbed into twenty-five pounds of beef, will corn it so as to last several days in ordinary warm weather; or put it, in strong brine. In most books of recipes there are several different ones for corning, for curing pork hams, and for other uses, while an inexperienced person is at a loss to know which is best. The recipes here given are decided to be the best, after an examination of quite a variety, by the writer, who has resided where they were used; and she knows that the very best results are secured by these directions. These also are pronounced the best by business ien of large experience. II 11 5 To Salt down Beef to keep the Year round.-One hundred pounds of beef; four quaits of rock-salt, pounded fine; four ounces of saltpetre, pounded fine; four pounds of brown suoar. i[ix well Put a layer of meat on the bottom of the barrel, with a thin layer of this mixture under it. Pack the meat in layers, and between each put equal proportions of this mixture, alloxing a little more to the top layers. Then pour in brine till the barrel is full. To cleanse Calf's Head and Feet.-Wlash clean, and sprinlle pounded res in over the hair; dip in boiling water and take out immediately, and them scrape them clean; then soak them in water for four days, changing the water every day. To prepare Rennet.-Takle the stomach of a new-killed calf, and do not wash it, as it weakens the gastric juice. hIang it in a cool and dry place five days or so; then turn the inside out, and slip off the curds with the hand. Then fill it with salt, with a little saltpetre mixed in, and lay it in a stone pot, pouring on a tea-spoonful of vinegar, and sprinkling on a handful of salt. Cover it closely and keep for use. After six weeks, take a piece four inches square and put it in a bottle with five gills of cold water and two gills of rose brandy; stop it close, and shake it when you use it. A tabls spoonful is enough for a quart of milk. To Salt down Fish.-Scale, cut off the heads, open down the back, and remove imost of the spine, to have them keep better. Lay them in sal water 23 24 THE HOUSEKEEPER AND HEALTHKEEPEIL two hours, to extract blood. Sprinkle with fine salt, and let them le over night Then mix one peck of coarse and fine salt, one ounce of saltpetre, (or half an ounce of saltpetre and half an ounce of saleratus,) and one pound of sugar. Then pack in a firkin. Begin with a layer of salt, then a layer of fish, skin doanaward. A peck of salt will answer for twenty-five shad, and other fish in proportion. As in most country families, when meat is salted for the year's use, pork is the meat most generally and most largely relied upon, considerable space is devoted to its proper preparation.. Special attention is given to various modes of curing, and preserving it. To try out Lard.-Take what is called the leaves, and take off all the skin, cut it into pieces an inch square, put it into a clean pot over a slow fire, and try it till the scraps look a reddislh.-brown; take great care not to let it burn, which would spoil the whole. Then strain it through a strong cloth, into a stone pot, and set it away for use. Take the fat to which the smaller intestines are attached, (not the large ones,) and the flabby pieces of pork not fit for salting, try these in the same way, and set the fitt thus obtained where it will freeze, and by spring the strong taste will be gone, and then it can be used for frying. A tea-cup of water prevents burning wlaile trying. Corn-fed pork is best. Pork made by still-house slops is alnmost poisonous, and hlogs that live on offal never furnish healthful food. If hogs are properly fed,the pork is not unhlealthfuil. Pork with kernels in it is measly, and is unwholesome. A thick skin shows that the pork is old, and that it requires more time to boil. If bo,ught pork is very salt, soak it some hours. Do not let pork freeze, if you intend to salt it. The gentleman who uses the following recipe for curing pork hamns, says it has these advantages over all others he has tried or heard of, namely, the hams thus cured are sweeter than by any other method; they are more solid and tender, and are cured in less than half the time. Mloreover, they do not attract flies so much as otlher methods: Recipe for Molassescured Hamsv-Moisten every part of the ham with molasses, and then for every hundred pounds use one quart of fine salt, and four ounces of saltpetre, rubbing them in very thoroughly at every point. l'ut the hams thus prepared in a tight cask for four days. Then rub again MARKINlG AND CARZ OF EAT with molasses and one quart of salt, and ret the hams to the enk for four days. Repeat this the third and the fourth ti, and thea smoke the hams This process takes only sixteen days, while other methods require five or six weeks. The following is the best recipe for the ordinary mode of curingo hams; and the brine or pickle thus prepared is equally good for corning and all other purposes for which brine is used. Some persons use saleratus instead of the saltpetre, and others use half and half of each, and say it is an improvement: I I I I I Brine or Pickle for corning Ram, Beef, Pork, and Hung BeL-Four galIons of water; two pounds of rock-salt, and a little more of common salt; two ounces of saltpetre; one quart of molasses. M1ix, but-do not boiL Put the hams in a barrel and pour this over them, and keep them covered with it fbr six weeks. If more brine is needed, make it in the same proportions. Brine. for Beef, Pork, Tongues, and Hung Beef-Four gallons of water; one and a half pounds of sugar; one ounce of saltpetre; one ounce of sale ratus. Add salt; and if it is for use only a month or two, use six pounds of salt; if for all the year, use nine pounds. In hot weather, rub the meat with salt before putting it in, and let It lie for three hours, to extract the blood. When tongues and hung beef are taken out, wash the pieces, and, when smoked, put them In paper bags, and hang in a dry place. Brineo by Measure, easily made.-One gallon of cold water; one quat of rock-salt; and two of blown salt; one heaping table-spoonful of saltpetre, (or half as much of saleratus, with half a table-spoonful of saltpetre;) six heaping table-spoonfuls of brown sugar. Mlix, but not boil Keep it as long as salt remains undissolved at bottom. When scum rises, add more salt, sugar, a - petre, and soda. To Salt down Pork.-Allow a peck of salt for sixty pounds. Cover the bottom of the barrel with salt an inch deep. Put down one layer of pork, and cover that with salt half an inch thick Continue thus till the barrel is full. Then pour in as much strong brine as the barrel will receive. Keep coarse salt between all pieces, so that the brine can circulate. When a white scum or bloody-looking matter rises on the top, scald the brine and add more salt. Leave out bloody and lean pieces for sausages. Pack as tight as possible, the rind next the barrel; and let it be always kept tunder the brine. Some use a stone for this purpose. In salting down a new supply, take the old bline, boil it down and remove all the scum, and then use it to pour over the pork. The pork may be used in six weeks after salting. 2 25 26 THE HOUSEKEEPER AND HEALTHKEEPERL To prepare Cueas for Sauses.s-Empty the cases, taking care not to tear them. WVash them thoroughly, and cut into lengths of two yards each. Then take a candle-rod, and fastening one end of a case to the top of it, trn the case inside outward. When all are turned, wash very thoroughly, and scrape them with a scraper made for the purpose, keeping them in warm water till ready to scrape. Throw them into salt and water to soak till used. It is a very difficult job to scrape them clean without tearing them. When finished, they look transparent and very thin. Sausage-Meat.-Take one third fat and two thirds lean pork, and chop it; and then to every twelve pounds of meat add twelve large even spoonfuls of pounded salt, nine of sifted sage, and six of sifted black pepper. Some like a little summer-savory. Keepit in a cool and dry place. Another Recipe.-To twenty-five pounds of chopped meat, which should be one third fat and two thirds lean, put twenty spoonfuls of sage, twenty-five of salt, ten of pepper, and four of summer-savory. Bologna Sausages.-Takle equal portions of veal, pork, and ham; chop them fine; season with sweet herbs and pepper; put them in cases; boil them till tender, and then dry them. To smoke Hams.-LMake a small building of boards, nailing strips over the cracks to confine the smoke. Have within cross-sticks, on which to hang the hams. Ilave only one opening at top, at the end farthest from the fire. Set it up so high that a small stove can be set under or very near it, with the smoke-pipe entering the floor at the opposite end from the slide. These di Fig. 5. i7T mARKETNG AD CAR OF ZATL rections are for a wooden house, and it is better thus than to bwe a fm wii. in a brick house, because too much warmth lessens the flavor and te ess of the hams. Change the position of the hams once or twice, that all may be treated alike. When this can not be done, use an inverted or hogshead, with a hole for the smoke to escape, and resting on stones; and keep a small, smouldering fire. Cobs are best, as gibing a better flavor; and brands or chips of walnut wood are next best. Keeping a small fire a longer time is better than quicker smoking, as too much heat gives the hams a strong taste, and they are less sweet. The house and barrel are shown in Fig. 5, on preceding page. i" iI I i 27 28 THE HOUSEEEPER AND HEALTRIEEPEL CHAPTER'IL STEWS AND SOUPS. Is using salt and pepper, diversities of strength make a difficulty in giving very exact directions; so also do inequalities in the size of spoons and tumblers. But so much can be done, that a housekeeper, after one trial, can give exact directions to her cook, or with a pencil alter the recipe. It is a great convenience to have recipes that employ meastires which all families have on hand, so as not to use steelyards and balances. The following will be found the most convenient: A medium size tea-spoon, even full, equals 60 drops, or one eighth of an ounce. A medium size table-spoon, even full, equals two tea-spoonfuls. One ounce equals eight even tea-spoonfuls, or four table-spoonfuls. One gill equals eight even table-spoonfils. hlalf a gill equals four even table-spoonfuls. Two gills equal half a pint, and four gills equal one pint. One common size tumbler equals half a pint, or two gills. One pint equals two tumblerfuls, or four gills. One quart equals four tumblerfuls, or eight gills. Four quarts equal one gallon. Four gallons equal one peck. Four pecks equal one bushel. A quat of sifted flour, heaped, a sifted quart of sugar, and a softened quart of butter each weigh about a pound, and so nearly that measuring is as good as weighing. Water is heavier, and a pint of water weighs nearly a pound. Ten eggs weigh about one pound. The most economical modes of cooking, as to timne, care, and labor, are stews, soups, and hashes; and when properly seasoned, they are great favorites, especially with children. Below is a drawing of a stew and soup-kettle that any tinman can easily make. Its advantages are, that, after the meat is put in, there is no danger of scorching, and no watching is required, except to keep lip the fire aright, so as to STEWS AND BOrUPL have a steady simmering. Another advantage is, that, by the tight cover, the steam and flavors are confined, and the cookinf thls improved. Then, in takin up the stew, it offers several conveniences, as will be found on tral. i E. I i. I 5i I I 7, 1i f \'~~~~~t This stew-kettle consists of two pans, the inner one not fastened; but fitting tight to the outer, with holes the size of a large pin-head commencing half an inch from the bottom and continuing to within two inches of the top of the under pan. It has a fiat lid, on which may be placed a weight, to confine steam and flavors. The holes may be an inch apart. The size of the kettle must depend on the size of the family: it may be of any desired size. 9 z 7. v General Directions. Generally, in making stews, use soft water; but when only hard is at hand, put in half a tea-spoonful of soda to every two quarts of water. Put in all the bones and gristle first, breaking the bones thoroughly. Rub fresh meat with salt, and put it in cold water, for soups, as this extracts the juices. As soon as water begins to boil, skim repeatedly till no more scum'ise. Never let water boil hard for soups or stews; for "Meat fast boiled Is meat balf spoiled." Let the water 8immer gently and not stop simmering long, as this injures both looks and flavor. 29 Flg. t I s0. THE HOUSEKEEPER AND HEALTHKEEPER. Keep in water enough to cover the meat, or it becomes hard and dark. In preparing for soups, it is best to make a good deal of broth at one time; cool it slowly, first removing sediment by straining through a colander. W~hen cold, remove the fat fiom the top, and keep the liquor for soups and gravies This is called stock, and as such should have no other seasoning than salt. The other seasoning is to be put in when heated and combined with other material for soup. In hot weather, stock will keep only a day or two; but in cool weather, three or four days. If vegetables were boiled in it, it would turn sour sooner. Remnants of cooked meats may be used together for soup; but take care that none is tainted, thus spoiling all. Liquor in which corned beef is boiled should be saved to mix with stock of fresh meat, and then little or no salt is needed. The recipes for stews that follow will make good soups by adding more water. Beef and Potato Stow.-Cut up four pounds of beef into strips three inches by two, and put them into two quarts of water, with one onion sliced very fine. Let this sitmmer four hours. Add in half a cup of warm water six even tea-spoonfuls of salt, three of sugar, three of vinegar, a tea-spoonful of black pepper, and six heaping tea-spoonfuls of flower, lumps rubbed out. Pour these upon the meat; cut up, slice, and add six potatoes, and let all stew till the meat is very tender, and thl potatoes are soft. If potatoes are omitted, leave out half a tea-spoonful of salt and a pinch of the pepper. Be sure and skim very thoroughly when boiling commences, and do not allow hard boiling, but only a gentle simmer. French Mutton and Turnip Stew.-Cut up two pounds of mutton, with a little of the fat, into two-inch squares. Rub two heaping tablespoonfuls of butter into two tablespoonfuls of flour, and stir it into the meat, with water just enough to cover it. Add three even tea-spoonfuls of salt, half a one of pepper, four of sugar, a sprig of parsley, and a small onion, sliced very fine. Skim as soon as it begins to boil, and then add thirty pieces of turnips, each an inch square, that have been fried brown. Let all stew till meat and turnips are tender; throw out the parsley, and serve with the turnips in the centre, and the meat around it. A Simple Mutton Stew.-Cut four pounds of mutton into two-inch squares, add four even tea-spoonfuls of salt, four of sugar, half a one of pepper, and a small onion, sliced fine. Stew three hours, in two quarts of water, and then EW A"D SOUPS thicken with five teoonfls of flour, lumps rubbed out Six tomatoei, er some tomato catsup, improves this. A lBoeef Stew, with Vegetable Plvori.-Cut up four pomds of beet into two-inch squares, and add two quarts of water. Let it stew one bour. Then add one sliced onion, two sliced turnips, two sliced carrots, four sliced tomatoes, four heaping tea-spoonfuls of salt, one small tea-spoonful of pepper, four tea-spoonfuls of sugar, and five cloves. Let it stew till there is only about a tea-cupful of gravy, and thicken this with a little flour. The above may be cooked without cutting up the meat, and it is good eaten cold. Pressing it under a weight improves it, and so does putting it in an oven for half an hour. I I A Stew of Chicken, Duck, or Turkey, with Celery or Tomatoe.-Take a quart of lukewarm water, and add two heaping tea-spoonfuls of salt, two of sugar, and a salt-spoonful of pepper. Cut up a large head of celery, or four large tomatoes. Cut the fowl into eight or more pieces, and let all simmer together two hours, or till the meat is very tender. Then add two table-spoo fuls of butter, worked into as much flour, and let it simmer fifteen minutes. A Favon'ite Irish Stew.-Cut two pounds of mutton into pieces two inches square; add a little of the chopped fat, three tea-spoonfuls of salt, half a one of black pepper, two of sugar, two sliced onions, and a quart of water. Let them simmer half an hour, and then add six peeled potatoes, cut in quarters, that have soaked in cold water an hour. Let the whole stew an hour longer, or rather till the meat is very tender. Skim it at first and just before taking up. Veal Stew.-Put - knuckle of veal into two quarts of boiling water, with three tea-spoonfuls of salt and half a tea-spoonful of ground pepper. Then chop fine and tie in a muslin rag one carrot, two small onions, a smal bunch of summer savory, and another of parsley; put them in the water, and let them stew three or four hours, till the meat is very tender. There should only be about half a pint of gravy at the bottom. Pour in boilg water, if needed. Strain the gravy, and thicken with four spoonfuls of.flour or potatostarch, and let it boil up a minute only. This is improved by add ing at first half a pound of salt pork or ham, cut in strips. When this is done, no salt is to be used, or only one tea-spoonful Tomatoes improve it. Another.-CLti four pounds of veal into strips one inch thick and three inches long, and peel and soak twelve potatoes cut into slices half an inch thick. Then put a layer of pork at the bottom, and alternate layers of potatoes and veal,.with a layer of salt pork on the top. Put three tea-spoonfuls of salt, half a one of pepper, four of sugar, and six tea-spoonfuls of flour, with lumps rubbed out, into two quarts of water. Pour all upon the veal and potatoes, and let them stew till the veal is very tender. Add twelve peeled and sliced tomatoes, which will improve this. 31 E, i' t' mF 32 THE HOUSEKEEPER AND HEALTHKEEPEL A Favorite Turkish Stew, ("alld Plaff.)-Take some rich broth, Dea soned to the taste with pepper, salt, and tomato catsup. Add two teacups of rice, and let it simmer till the rice absorbs as much as it will take up without losing its form-say about fifteen minutes. Cut up a chicken, and sean son it with &isalt and pepper, and fi-y it in sweet butter or cream. Then put the chicken in the centre of the rice, and cover it entirely with rice. Then pour on half a pound of melted butter, and let it stand where it is hot, and yet will not fry, for fifteen minutes. To be served hot. A Rice or Hominy Stew.-Tzike four pounds of any kind of fresh meat, cut into pieces two inches square, and put in the stew-pan with one pint of hominy. Then put into two quarts of warm water five heaping teaspoons fuils of salt, four of sugar, half a one of pepper, and'thliree of vinegar. Let them simmer four or five hours, till the meat is very tender. A tea-ctip of rice may be used instead of hominy. A little salt pork improves this, as well as all other stews. A Favorite English Beef Stew.-Simmer a shank or hock of beef in four quarts of water, with four lheaping table-spoonfuls of salt, until the beef is soft and the water reduced to about two quarts. Then add peeled and soaked potatoes cut into thick slices, two tea-spoonfuls of pepper, two of sweet marj3ram, and two of either thyme or summer savory. Stew till the potatoes are soft, add bre,ad-crumbs and more salt if needfill. One or two onions cut fine, and put in at first, improve it for most persons. French Stew, or Pot au Feu.-Ptit three pounds of fresh meat into three quarts of cold water, with two tea-spoonfuls of salt. When it begins to simmer, add a gill of cold water, and skim thoroughly. Then add a quarter of a pound of liver, a medium-sized carrot sliced, two small Turnips, two middle sized leeks, half a head of celery, one sprig of parsley, a bay leaf, one onion with two cloves stuck in it, and two cloves of garlic. Simmer five hours. Strain the broth into a soup-dish, and serve the meat and vegetables on a platter. If more water is needed, add that which is boiling. WVhen the dish is served all together, it is called Pot au~ Feu, and the vessel in which it is cooked has the same name. It is the common dish of the French peasantry. The following is the receipe for the favorite Spanish dish. A superior housekeeper tried(l it, and it was so much liked that several of her family were harmed by eatingll too mutch: Spanish Olla Podrida.-Fry four ounces of salt pork in the pot, and, when partly done, add two pounds of fresh beef and a quarter of a pound of hanm. Add two tea-spl)oonfuls of salt in cold water, and only enough just to cover the meat. Skim carefully the first half-hour, and then add a gill of peas, (if dried, soak them an hour first,) half a head of cabbage, one carrot, one turnip, STzWS AlqD SOUPS. two leeks, three stalks of celery, three stalks of parsley, two s of fee, two cloves, two onions sliced, two cloves of garlic, ten pepperoM and a pinch of powdered mace or nutmeg. Simmer steadily for five hours When the water is too low, add that which is boiling. Put the meat on a platter, and the vegetables around it Strain the liquor on to toasted bread in a soup-dish. All these articles can be obtained at grocers' or markets in our large cie and of course can be procured in the country. French lutton Stew.-Take a leg of mutton and remove the large bone, leaving the bone at the small end as a handle; cut off also the bone below the knuckle, and fix it with skewers. Put it in a stew-pan withl a pinch of allspice, four onions, two cloves, two carrots, each cut in four pieces, a small bunch of parsley, two bay leaves, three sprigs of thyme, and salt undpel)per to the taste. Add two ounces of bacon cut in slices, a quarter of a pint of broth, and cold water enough to cover it. After one hour of simmering, add a wine-glass of French brandy. Let themni simmer five hours longer, and then dish it; strain the sauce on it, and serve. The American housekeeper by experiments can modify these foreign recipes to meet the taste of her family, and will find them ecoiontical modes of cooking, as well as healthful to most persons FRENCII MODES OF COOKING SOUPS A'D STEWS The writer has examined the recipes of Gouffee, the chief French cook of the Queen of England, set forth in the expensive Royal Cook-Book; also those of Soyer and Professor Blot. She and her friends also have tested many of their recipes. The following are most of the flavors used by them in cooking soups, stews, hashes, etc. Combination of these is recommended by those authors in these proportions: One fourth of an ounce of thyme One fourth of an ounce of bay leaf. One eighth of an ounce of marjoram. One eighth of an ounce of rosemary. Dry the above when fresh, mix in a mortar, and keep them corked tight in glass bottle. Also the following in these proportions: 2* 33 34 - TIHE HOUSEKEEPER AND H:EALTHKEEPEL Half an ounce of nutmeg. Half an ounce.of cloves. One fourth of an ounce of black pepper. One eighth of an ounce of Cayenne pepper. Pound, mix, and keep corked tight in glass In using these with salt, put one ounce of the last recipe to four ounces of salt. In making forcemeat and hashes, use at the rate of one ounce of this spiced salt to three pounds of meat Soup Powdor.-Two ounces of parsley. Two ounces of winter savory. Two ounces of sweet marjoram. Two ounces of lemon-thyme. One ounce of lemon-peel. One ounce of sweet basil; Dry, pound, sift, and keep in a tight-corked bottle Let the houisekeeper add these flavors so that they will not be stro~1g, but quite delicate, and then make a rub for the cook. The peculiar excellence of French cooking is the combination of flavors, so that no one is predominant, and all are delicate in force and quantity. soUPS CHAPTER IV. SOIUT Gneral Directions& MosT of the preceding stews.will serve also fairly as soups by adding more water. Rub salt into meat for soups, but not for stews, as the salt extracts the juices; and in stews the meat is to be eaten, while in soups properly so called it is only the liquor that is served. Put meat into cold water for soups, as 8lowly heating also extracts the juices For this same reason, meat that is boiled for eating should be put into boiling water to keep the juices in it. Always s8kirn often, as soon as the water begins to simmer; and do not add the salt and other seasoning till the scum ceases to rise. Do not boil after the juices are extracted, as too much boiling injures the flavor. Never cool soup in metal, as there may be poison in the soldering or other parts. If you flavor your soup by vegetables, do not boil them in the soup, but in very little water, which is to be added to the soup with them, as it contains much of their flavor. When onion is used for flavor, slice and fry it, and dredge on a little flour; add the water in which the vegetables for soup were boiled, or some meat broth;and then pour it into the soup. If you flavor with wine, soy, or catsup, put them into the tureen, and pour the soup upon them, as the flavor is lessened by putting them into the soup-kettle. Breadcrumbs, toast, or crackers also must be put in the tureen. Keep soup covered tight while boiling, to keep in flavors If water is added, it must be boiling. The rule to guide in using salt and pepper is a heaping tea-spoonful of salt to a quart of water, and one-sixth as much pepper. But as tastes are different, and the salt and pepper vary in strength, the housekeep)er can, on trial, change the recipe with a pencil. t a 35 36 HOUSEKEEPER A.nD HEALTHKEEPEL Soup 8stock is broth of any kind of meat prepared in large quantity, to keep on hand for gravies and soups. Beef and veal make the best stock. One hind shin of beef makes five quarts of stock, and one hind shin of veal makes three quarts WVash and put into twice as much water as you wish to, to have soup, and simmer five or six hours. All kinds of bones should be mashled and boiled five or six hours, to take out all the nutriment, the liquor then strained, and kept in earthenware or stone, not in tin. Take off the fat when cool. Cool broth quickly, and it keeps longer. Use a flat-bottom kettle, as less likely to scorch. Soft water is best for soups; a little soda improves hard water. Stock will keep three or four days in cool weather; not so long in warni. Keep it in a cool place. When used, heat to boiling point, and then take up and flavor. Put in the salt and pepper when the meat is thoroughly done. MIeat soups are best the second day, if warmed slowly and taken up as soon as heated. If heated too long, they become insipid. Thin soups must be strained. If to be made very clear, stir in one or two well beaten eggs, with the shells, and let it boil half an hour. Use the meat of the soup for a hash, warmed together with a little fat, and well seasoned. Be ver?y carefuil, in usiig bones and cold meats for soups, that none is taited, for the soup may be ruined by a single bit of tainted meat or bone. Potato Soup.-Take six large mealy potatoes, sliced and soaked an hour. Add one oniion, sliced and tied in a rag, a quart of milk, and a quarter of a pound of salt pork cut in slices. Boil three quarters of an hour, and then add a table-spoonful of melted butter and a well-beaten egg, mixed in a cup of milk. This is a favorite soup with many, and easily made. Some omit the pork, and use salt and pepper to flavor it, and add one well beaten egg. Green Corn Soup.-This is very nice made with sweet corn put into seasoned soup stock. 37 Pain Bedf hp.-Put three pounds of beef and o e on tied in a rag, to three quarts of cold water. Simmer till the mea is very softsay four hours; then add three tea-spoonfuls of salt, as much sugar, and half a tea-spoonful of pepper. Any other flavors may be added to suit the taste. Strain the soup, and save the meat for mince-meat or hash. Half a dozen sliced tomatoes will much improve this. Some would thicken with three or four tea-spoonfuls of potato-starch or flour. Rich Beef Soup.-The following is a specimen of soups that are most stvish, rich, and demand most care in preparation: Simmer six pounds of beef for six hours in six quarts of water, using the bones, broken in small pieces. Cool it, and take off the fat. Next day, an hour before dinner, take out the meat to u-e for hash or mincemeat, heat the liquor, throw in some salt to raise the scum, and skim it well Then slice small, and boil in very little water, these vegetables: two turnips, two carrots, one head of celery, one quart of tomatoes, half a head of small white cabbage, one pint of green corn or Shaker corn, soaked over night. Cook the cabbage in two waters, throwing away the first. Boil the soup half an hour after these are put in. Season with salt, pepper, mace, and wine to suit the taste. Green Pea Soup.-Boil the pods an hour in a gallon of water. Strain the liquor, and put into it four pounds of beef or mutton, and simmer one hour. Then add half the peas contained in half a peck of pods, and boil half an hour; then thicken with two great spoonfuls of flour, and season with salt and pepper. Three tomatoes, sliced, improve this. Dried Bean Soup or Pea Soup.-Soak the beans, if drzy, over night, and then boil till soft. Then strain them through a colander; and to each quart of liquor add a tea-spoonful of sugar, a tea-spoonful of salt, and a salt-spoonful of pepper. Add a beaten egg, a teacup of milk, and two spoonfuls of butter. A sliced onion improves it for some, and not for others; also, half the juice of a lemon when taken up. Canned sweet-corn, or common corn with sugar added, makes good succotash for winter. Clam Soup.-IVash and boil the clams till they come out of their shells es ly; then chop them, and put them back into the liquor, which should first be strained. Add a teacup of milk for each quart of soup; thicken with a lipttle flour, into which has been worked as much butter as it will hold, and sson with salt and pepper to suit the taste. A Vegetable and Xeat Soup for Summer.-Take three quarts of stock that is duly seasoned with sugar, salt, and pepper. Add two small onions, chopped fine, three small carrots, three small turnips, one stalk of celery, and a pint of green peas-all chopped fine. Let it simmer two hours, and then serve iL Dried Pea Soup with Salt Pork.-Soak a quart of split peas over night in SOUPS. 38 THE HOUSEKEEPER. AND HEALTHKEEPEIL soft water. Next morning wash them and put them in four quarts of water, with a tea-spoonful of sugar, two carrots, two small onions, and one stalk of celery-all cut in small pieces. Let them boil three hours. Boil a pound of salt pork in another pot for one hour; take off the skin, and put the pork in the soup, and then boil one hour longer. Dried Bean or Pea Soup with Meat Stock.-Soak a pint of beans or split peas over night in soft water. Then boil them in three quarts of soup-stock, duly seasoned with salt and pepper, with one small onion, one turnip, one stalk of celer, and six cloves-all cut in small pieces. Let it boil four or five hours. Strain through a colander. Mutton Soup.-Boil four pounds of mutton in four quarts of water, with four heaping tea-spoonfuls of salt, one even tea-spoonful of pepper, two teaspoonfuls of sugar, one small onion, two carrots, and two turnips-all cut fine -and one tea-cup of rice or broken macaroni. Boil the meat alone two hours; then add the rest, and boil one hour and a half longer. French Vegetable Soup.-Take a leg of lamb, of moderate size, and four quarts of water. Of potatoes, carrots, cabbage, tomatoes, and turnips, take a tea-cupful of each, chopped fine. Salt and black pepper at the rate of one heaping tea-spoonful of salt to each qtutart of water, and one sixth as much black pepper. Wash the lamb, and put it into the four quarts of cold water. OVhen the scum rises, take it off carefully with a skimmer. After having pared and chopped the vegetables, put them into the soup. Carrots require the most bo;.ing, and should be put in first. This soup requires about three hours to boil. Plain Calf's Head Soup.-Boil the head and feet in just water enough to cover them; when tender, take out the bones, cut in small pieces, and season with marjoram, thyme, cloves, salt, and pepper. Put all into a pot, with the liquor, and four spoonfuls of butter; stew gently an hour; then, just as you take it up, add two or three glasses of port-wine, and the yelks of three eggs boiled hard. An Excellent Simple Mutton Soup.-Put a piece of the fore-quarter of mutton into salted water, enough to more than cover it, and simmer it slowly two hlours. Then peel a dozen turnips, and six tomatoes, and quarter them, and boil them with the mutton till just tender enough to eat. Thicken the soup with pearl barley. Some use, instead of tomatoes, the juice and rind of a lemon. Use half a tea-cup of rice, if you have no pearl barley. HASUES CHAPTER V. heIAs THisE are the common ways of spoiling hashes: 1. by frying, instead of merely heating them. Melted butter and oils are good and healthful when only heated, but are unhealthful when fried. 2. Dredging in flour, which, not being well cooked, imparts a raw taste of dough. 3. Using too much water, making them vapid; or too much fat or gravy, making them gross 4. Using too much or too little salt and other seasoning. The following recipes will save from these mi takes, if exactly followed. When water is recommended in these recipes, cold gravy will be better, in which case the butter may be omitted: A Seasoned Hash of any Fresh Neats-Chop, but not very fine, any kinds of fresh meat, but be sure not to put in any that is tainted. To a common tumblerful of chopped meat put three table-spoonfuls of water, a tea spoonful of sugar, a heaping teaspoonful of salt, a salt-spoonful of pepper, and butter the size of half an egg. Wlarm, but do not fry; and when hot, break in three eggs, and stir till they are hardened a little; then serve. Breadcrumbs may be added. This may be put on buttered toast or served alone This and all the following hashes may be varied in flavor, by adding, in del cate proportions, the mixed flavors on another page. A Hash of Cold Fresh Meats and PotatoeLs-Take two tumblerfuals of meat of any kind, chopped. Add as much cold potatoes, also chopped, two tables spoonfuls of sweet butter in six tablespoonfuls of hot water, and two teaspoonftils of salt. Sprinkle half a tea-spoonful of pepper over the meat, and also a spoonful of sugar; mix all, and warm about twenty minutes, but not so as to boil or fryv. Tomatoes improve this. Meat Hash with Eggs, (very nice.)-To a tumblerful of fresh cold meat cut in pieces about the size of peas, put three table-spoonfuls of hot water, two spoonfuls of butter, a tea-spoonful of sugar, two teaspoonfuls of lt, and a salt-spoonful of pepper. lix all, warm but not fry; and when hot, break in four eggs, and stir till they are hardened. Spread on buttered toast or serve alone. When eggs are used, the meat should not be chopped fine. 39 0 40, THE HOUSEKEEPER AND IEZALTNIKEEPBLR A Moeat Hash with Tomatoe-Cut up a pint of tomatoes into sauce pan, and when boiling-hot, add the cold meat in thin slices, with a table. spoonful of sugar, and salt and pepper, at the rate of a teaspoonful of salt and half a tea-sioonful of pepper to each tumblerful of meat. A Nice Beef Rash.-Bfake a gravy of melted butter, or take cold gravy; season with salt, pepper, and currant jelly or vinegar. Cut cold roast beef or the remnants of cold steak into mouthfuls, and put into the gravy till heated, but not to fry. Or, season this gravy with the crushed juice of fresh tomatoes or tomato catsup. A Simple and Excellent Veal Hash.-Chop cold veal very fine; butter a pudding-dish, and make alternate layers of veal and powdered crackers till the dish is full, the first layer of meat being at the bottom. Then beat up two eggs, and add a pint or less of milk, seasoned well with salt and pepper, and two or three spoonfuls of melted butter. Pour this over the meat and crackers; cover withl a plate, and bake about half an hour. Remove the plate awhile, and let thle top brown a little This is the best way to cook veal, and children are very fond of it. Rice and Cold Meats.-hop.remnants of fresh meats with salt pork, or cold ham. Season with salt and pepper and a little sugar; add two eggs and a little butter. Then make alternate layers with this and slices of cold boiled rice, and bake it half an hour. Bread-Crumbs and Cold Meats. -Take any remnants of cooked fresh meats, and chop them fine with bits of ham or salt pork. Season with salt and pepper; add three eggs and a little milk, and then thicken with pounded bread-crumbs. Bake it as a pudding, or warm it for a hash, or cook it in fiat cakes on a griddle. A Meat Hash with Bread-Crumbs.-One tea-spoonful of flour, (or potato or corn-starch,) wet in four tea-spoonfuls of cold water. Stir it into a teacupful of boiling water, and put in a salt-spoonful of pepper, two tea-spoonfuls of salt, a tea-spoonful of sugar, and two table-spoonfuls of sweet butter. Use cold gravy instead of butter, if you have it. Set this in a stew-pan where it will be kept hot, but not fry. Chop the meat very fine, and mix with it while chopping half as much dried bread-crumbs. ]lut this into the gravy, and let it heat only ten minutes, and then serve it on buttered toast. Tomatoes, one or two, improve this. A Hash of Cold Beefsteak alone or with Potatoes and TurnipL-MTake a paste with a hleaping tea-spoonful of flour in two tea-spoonfuls of water. Stir it into a tea-cup and a half of boiling water, with a salt-spoonful of black pepper, a half tca-spoonfil of sugar, and two tea-spoonfuls of salt. Let it stand where it will be hot but not boil. Cut the beef into mouthfills, and alo HABUZh.I is much cold boiled p os and half as much boiled t Mlz al, and then add two tablespoonfuils of butter, (or some cold gravy,) and a b spoonful of tomato catsup, or two siced tomatoes. Warm, but do no ry, for ten minutes. WVhen beef gravy Is usd, take less salt and ppper. This is a good rccipe for cold beef without vegetables. A Hash of Cold Mutton (or Venison) and Vegtablo-Prepra ia tIhe preceding recipe, but add one onion sliced fine, to hide the strong mutton taste. If onion is left out, put in a wine-glass of grnpe or currant j-.Dy. If the vegetables are left out, put in a little less pepper and salt. A Hash of Corned Beef.-Chop the meat very fine, fat and lean together; add twice as much cold potatoes chlopped fine. For each tumblerful of this add butter half the size of a ben's egg mclted in half a tea-cup of hot water, a salt-spoonful of pepl)per and another of salt. lieat very hot, but do not letk it fry. Some would add parsley or otlher sweet herb. A Hash of Cold ram -Chop, not very fine, fat and lean together. Add twice the quantity of bread-crumbs chopped, but not fine lieat it hot, then break in two eggs for every tumblerful of tbe hash. A tea.spoonful of sugar improves it, and a salt-spoonful of pepper. Meats warmed over.-Veal is best made into hashes. If it is liked mor simply cooked, chop it fine, put in water just enough to moisten it, batter, salt, pepper, and a little juice of a lemon. Some like a little lemon-rind grated in. lIeat It through, but do not let it fry. Put it on buttered ast, and ganlish it with slices of lemon. Cold salted or fresh beef is good chopped fine with pepp er, salt, and tsup, and water enouglh to moisten a little. Add some butter just before taking it up, and do not let it fry, only heat it hot. It injures cooked meat to cook it again. Cold fowls make a nice dish to have them cat up in mouth fuls; add somne of the gravy and giblet sauce, a little butter and pepper, and then heat them through. A nice Way of Cooking Cold Keats.-Chop the meat fine, add salt, pepper, a little onion, or else tomato catsup; fill a tin bread-pan one third full, cover it over with boiled potatoes salted and mashed with cream or milk, lay bits of butter on the top, and set it into a Du:ch or stove oven for fifteen or twenty mitutes. A Hash of Cold Meat for Dinner, (very good.)-Peel six large tonmatoes and one onion, and slice them. Add a spoonful of sugar, salt and pepper, and a bit of butter the size of a hen's egg, and half a pint of cold water. Shave up the meat into small bits, as thin as thick pasteboard. Dredge flour over it, say two tea-spoonfuls, or a little less. Simmer the meat with all the rest for half an hour and then sene it, and it is very fine. 41 - 42 T- THE HOUSEEEPER AND iEALTTE,P,L Dried tomatoes can be used. When you have no tomatoes, make a grasvy with water, pepper, salt, and butter, or cold gravy; slice an onion in it, add tomato catsup, (two or three spoonfuls,) and then prepare the meat as above, and simmer it in this gravy half an hour. Souse.Cleanse pigs' ears and feet and soak them a week in salt and water, changing the water every other day. Boil eight or ten hours till tender. CVhen cold, put on salt, and pour on hot spiced vinegar. Warm them in lard or butter. Tripe.crape and scour it thoroughly, soak it in salt and water a week, changing it every other day. Boil it eight or ten hours, till tender; then pour on spiced hot vinegar and broil it. BOIN)LD MEA3M CHAPTER VL BOILED AEATS. An nt Way to nook Tough Bee -To odeight a po u fof quarts of water, two tablepoonfuls of salt, half a te.oo of pepper, three teaspoonfuls of vinegar, and four tea-spoonfuls of sugar. P it on at eig in the morning, and let it simmer slowly till the water is more than half gone; then skim off the grease, and set it in the stove-oven till the water is all gone but about a teacupful, which is for gravy, and may be thickened a liti Add boiling water, if it goes too fast, (for in some kinds of weather it will evaporate much faster than in other days). This dish should be rery tender, and is excellent cold, especially if it Is pressed under a heavy weight. This was a favorite soldier's dish; and tough meat is as good as it is tender, when thus cooked. Boiled Ham-The best way to cook a ham is first to wash it; then take off the skin and bake it in a pan, with a little water in it, in a stove or brick oven, till tender, which is found by a fork piercing easily. Allow twenty minutes for each pound. To boil a ham, soak it over night; then wash in two waters, using a brush Boil slowly, and allow fifteen minutes for each pound. When cold, take off the skin, and ornament with dots of pepper and fringed paper tied around the shank. A nice way to treat a cold boiled ham is, after removing the skin, to rub it over with beaten egg, and then spread over powdered cracker, wet with milk, and let it brogan in the oven. Boiled ham is much improved by r ting it in the oven half an honr, making it sweeter, while the fiat that tries out is useful for cooking. a i . -= Boiled Beef.-Put it in salted water, (a tea-spoonful for each quart;) hate enough to cover it. Skim well just before it begins to boil, and as long as the scum rises. Allow about fifteen minutes to each pound, or more for bcef. Drain well, and sene with vegetables boiled separately. Boiled Fowls.-Wash the inside carefully with soda water, to remove any taint. Stuff with seasoned bread-crumbs, or cracker, wet up with eggs, and sew up the openings. Put them in boiling9 water, enough to cover, and let them simmer gently till tender. It is a good plan to wrap In a cloth dredged with flour. Frieasseed Fowls.-Cut them up, and put in a pot, with cold water enough I a i 43 it 44 -THE HOUSEKEEPER AND HEALTHKEEPIL to cover. Put some salt pork over, and let them simmer slowly till very tender and the water mostly gone. When done, stir in a cup of milk, mixed with two well-beaten eggs, first mixing slowly some of the hot liquor with the milk and egg Some fry the pork first, thus increasing the flavor, and others leave it out. To Boil a Leg or Shoulder of Veal, or Mutton, or Lamb. —Mutton fhould be cooked more rare than any other meat. Blake a stuffing of chopped bread, seasoned with pepper and salt, and mixed with one or two eggs. BMake deep gashes in the meat, (or, better, take out the bone;) fill the openings with stuffing and sew them up. Wrap it tight in a cloth, and put it so as to be covered with water, salted at the rate of a tea-spoonful to each quart. Let it simmer slowly about two or three hours.'Skim thoroughly just before it comes to boiling heat. If needful, add boilin9 water. Save the water for broth for next day. If you pour cold water on the cloth before removing it, and let it stand two minutes, it improves the looks. Calf's Feet-,Vasih and scrape till very clean. Boil three hours in four quarts of water salted with four even tea-spoonfuls of salt. Take out the bones, and put the rest into a saucepan, with three table-spoonfuls of butter, two table-spoonfuls of vinegar, a great-spoonful of sugar, and a salt-spoonful of pepper. Add three tea-cups of the liquor in which the feet were boiled; dredge in some flour, and simmer for fifteen minutes. Garnish with sliced lemon. (Save the liquor to make calfs-foot jelly.) Calf's Liver and Sweetbreads.-These are best split open, boiled, and then dressed with pepper, salt, and butter. To cook Kidneys. -Wash them clean, and split them. Hleat them half an hour in a saucepan, without water. Then wash them again, and cover them with a pint of water, having in it a tea-spoonful of salt and a salt-spoonful of pepper. Boil one hour, and then take off the skin. Cut them in mouthfuls; add two great-spoonfuls of butter,-more salt and hot water, if needed, and let them simmer fifteen minutes. Pillan, a Favorite Dish in the South.-Fricassee a chicken with slices of salt pork, or with sweet butter or sweet cream. Put the chicken, when cooked, in a bake-dish, and cover it with boiled rice, seasoned with salt, pepper, and one dozen allspice. Pile the rice, pour on some melted butter, smooth it, and cover with yelk of an egg. Bake half an hour. To boil Smoked Tongues.Soak in cold water only two hours, as long soaking lessens sweetness. Wrash them, and boil four or five hours, according to the size. When done, take off the skin and garnish with parsley. A table-spoonful of sugar for each tongue, put in the water, improves them. To boil Corned Beef.-Do not soak it, but wash it, and put it in hot water, BOID MEA7L to keep in the juices; allow a pint for each poun& Skim just lbef i begins to boil Let it simmer slowly, and allow twenty-five minutes for erery pound. Keep it covered with water, adding boiling hot water, if needed. It ismim improved for eating cold by pressing it with a board and heavy stone- It is an excellent piece of economy to save the water to use for soup. Some think it an improvement to put on a little sugar, and pour a little vinegar on before boiling. Some.like to boil turnips, potatoes, and cabbage with it. In that case, they must be peeled, and the potatoes soaked two hours. To boil Partridges or Pigeon -Cleanse and rinse the insides with soda water, and then with pure water. Wrap them in a damp floured cloth; put them into boiling water which is salted at the rate of a heaping tea-spoonfid to a quart; also, two tea-spoonfuls of sugar and a sat-spoonful of pepper. Simmer them twenty minutes to half an hour. Wlhen done, make a sauce of butter rubbed into flour and half a cup of milk; put the birds into a dish and pour on this sauce. Some would add cut parsley, or other flavors. m i E To boil Ducks.-Let them lie in hot water two hours. Then wrap in a cloth dredged with flour; put them in cold water, salted at the rate of half a tea-spoonful for each pint. Add a tea-spoonful of sugar for each pint L e them simmer half an hour; then take them up, and pour over them a sauce made of melted butter rubbed into flour, and seasoned with lemon-juice, salt, and pepper, and thinned with gravy or hot water. Wild ducks must be soaked in salt and water the night previous, to remove the fishy taste, and then in the morning put in fresh water, which should be changed once or twice. To boil a Turkey.-,'lake a stuffing for the craw of chopped bread and butter, cream, oysters, and the yelks of eggs. Sew it in, and dredge flour over the turkey, and put it in hot water to boil, with a spoonful of salt in it, and enough water to cover it well Let it simmer for two hours and a half, or, if small, less time Skim it while boiling. It will look nicer if wrapped in a cloth dredged with flour while cooking. Serve it with drawn butter, in which are put some oysters. 45 0 46 THE HOUSEKEEPEB AND HZATKEPER. CHAPTER VIIL ROAST AND BAKEID MEATS THE beef of an ox is best, and the next best is that of a heifer. The best pieces for roasting are the second cut of the sirloin, the second cut of the ribs, and the back part of the rump. The art of roasting well consists in turning the meat often, to prevent burning, and basting often, to make it juicy. Never dredge flour into gravies, as it makes lumps. Strain all gravies. Brown Mour for Meat Gravies.-This is used to thicken meat gravies, to give a good color. It is prepared by putting flour on a tin plate in a hot oven, stirring it often until well browned; it must be kept, corked, in a jar, and shaken occasionally. Roast Beef.-A piece of beef weighing ten pounds requires about two hours to roast in a tin oven before a fire. Allow ten minutes for each pound over or under this weight. Ilave the spit nnd oven clean and bright. They should have been walhed before they grew cold from the last roasting. Put the meat on the spit so that it will be evenly balanced; set the bony side toward the fire; let it roast slowly at first, turning it often; and when all sides are partly cooked, move it nearer the fire. If allowed to scorch at first, it will not cook in the middle without burning the outside. Baste often with the drippings and with salted water, (about half a pint of water with half a tea-spoonful of salt,) which has been put in the oven bottom. Just before taking up, dredge on some flour, mixed with a little salt; then baste and set it near the fire, turning it so as to brown it all over alike. Half an hour before it is done, pour off the gravy, season it with salt and pepper, and thicken with corn or potato-starch, or flour. To roast in a Cook Stove.-Put the meat in an iron pan, with three or four gills of water, and a tea-spoonful of salt. Turn it occasionally, that it may cook evenl, and baste often. When done, dredge on some salted flour, baste again, and set it back till browned. Roast Pork.-Cover a spare-rib with greased paper, till half done; then dredge with flour, and baste with the gravy. Just before taking it up, cover the surface with cracker or bread-crumbs, wet up with pepper, salt, and pow BOAST A~LD AD ZATL dered sage; let It cook ten minutes longer, and then baste - the gmavy, thicken it with brown flour, season with a little powdered sage and lemon-juice, or vinegar; strain it, and pour over the meat. Pork must be cooked slowly and very thoroughly, and served with apple-aue. Tomato catsup improves the gravy. Roast Xutto.-The leg of mutton may be boiled. The shoulder and loin should always be roasted. Put the meat in the oven or roaster, and then pour boiling hot water over it, to keep in the juices. Baste often with salt and water at first and then with the gravy. With a hot fire, allow ten minutes for each pound. If there is danger of burning, cover the outside with oiled white paper. Skim the gravy; strain it and thicken with brown flour. Serve with acid jelly. Lamb requires less time in roasting; but mutton should be r are. kae a brown gravy, and serve with currant jelly. Roast Veal.-Follow the above directions for roasting mutton, except to allow more time, as veal should be cooked more than mutton. Allow twenty minutes to each pound, and baste often. Too much roasting and little b ing spoils veal To be served with apple-sauce. It much improves roast veal to cut slits in it, and insert bits of salt pork. Roast Poultry.-'o fowl should be bought when the entrails are not drawn; and the insides should always be washed with soda-water-a tea-spoonful of soda to a pint of water. Rinse out with fair water. Stuff with seasoned bread-ci-mbs, wet up with eggs. Sew and tie the stuffing in thoroughly. Allow about ten minutes' cooking for each pound, more or less, according to the fire and size of the fowl. 1'ut a grate in the bake-pan, with a tea-cup of salted water. Dredge the fowl with flour at first, and baste often. Strain the gravy, and add the gib. lets, chopped f ine. 3Iany dislike the liver, and so leave it out. If fowls are bought with the intestines in, or if they have been kept too long, the use of -sodawater, and then rinsing with pure water, will often prevent the tainted taste; so it is well to do this, except when it is certain that the fowl is just killed. Put a tea-spoonful of soda to a pint of water. PotPie, of Beef, Veal, or Chicken.-The best way to make the crust is as follows: Peel, boil, and mash a dozen potatoes; add a tea-spoonful of salt, two table-spoonfuls of butter, and half a cup of milk, or cream. Then stiffen it with flour, till you can roll it Be sure to get all the lumps out of the potatoes. Some persons leave out the butter. Some roll butter into the dough of bread; others make a raLced biscuit, with but little shortening; others make a plain soda pie crust But none are so good and healthful as the potato crust; so choose what is best for aEL To prepare the meat, first fry half a dozen slices of salt pork, and then cut up the meat and pork, and boil them in just water enough to cover them, till the meat is nearly cooked. Then peel a dozen potatoes, and slice them thin. [ I' i . 47 i7 or . 48 THE HOUSEKEPER AND BEALTHKEE]PEL Roll the crust half an inch thick, and cut it into oblong pleceL Then put alternate layers of crust, potatoes, and meat, till all is used. The top and bottom layer must be crust. Divide the pork so as to have some in each layer. Lastly, pour on the liquor in which the meat was boiled, until it just covers the whole, and let it simmer till the top crust is well cooked-say half or three quarters of an hour. Season the liquor with salt, at the rate of a tea-spoonful for each quart, and one sixth as much pepper. If you have occasion to add more liquor, or water, it must be boiling hot, or the crust will be spoiled. The excellence of this pie depends on having light crust, and therefore the meat must first be nearly cooked before putting it in the pie; and the crust must be in only just long enough to cook, or it will be clammy and hard. Mutton and Beef Pie.-Line a dish with a crust made of potatoes, as di. rected in the Chicken Pot-Pie. Broil the meat ten minutes, after pounding it till the fibres are broken. Cut the meat thin, and put it in layers, with thin slices of broiled salt pork; season with butter, the size of a hen's egg, salt, pepper, (and either wine or catsup, if liked;) put in water till it nearly covers the meat, and dredge in considerable flour; cover it with the paste, and bake it an hour and a half, if quite thick. Cold meats are good cooked over in this way. Cut a slit in the centre of the cover. Chicken-Pie.-Joint and boil two chickens in salted water, just enough to corer them, and simmer slowly for half an hour. Line a dish with potato crust, as directed in the recipe for pot-pie; then, when cold, put the chicken in layers, with thin slices of broiled pork, butter, tlhe size of a goose egg, cut in small pieces. lPut in enough of liquor, in which the meat was boiled, to reach the surface; salt and pepper each layer; dredge in a little flour, and cover all with a light, thick crust. Ornament the top with the crust, and bake about one hour in a hot oven. Alake a small slit in the centre of the crust. If it begins to scorch, lay a paper over a short time. Rice Chicken-Pio.-Line a pudding-dish with slices of broiled ham; cut up a boiled chicken, and nearly fill the dish, filling in with gravy or melted butter; add minced onions, if you like, or a little curry powder. Then pile boiled rice to fill all interstices, and cover the top quite thick Bake it for half or three quarters of an hour. Potato-Pie.-Take mashed potatoes, seasoned with salt, butter, and milk, and line a baking-dish. Lay upon it slices of cold meats of any kind, with salt, pepper, catsup, and butter or gravy. Put on another layer of potatoes, and then another of cold meat, as before. Lastly, on the top put a cover of potatoes. Bake it till it is thoroughly warmed through, and serve it in the dish in which it is baked, setting it in or upon another. Calf's Read.-Take out the brains and boil the head, feet, and lights in 'ROAST D AKED KEAT salted water, just enough to cooer them, about two how W they h1ae boiled nearly an hour and a half, tie the brains in a cloth and put them in to boil with the rest. They should be skinned, and soaked half an houar in cold water. When the two hours have expired, take up the whole, mash the brains fine, and season them with bread-crumbs, pepper, salt, and gl of port or claret, and use them for sauces Let the liquor remain for a soup - the next day. It serves more handsomely to remove all the bone Se.e with a gravy of dravn butter. 3 49 - . 60 TTE HOUSEBKEPEB ID HEALTRK]EIPEL CHAPTER VIIL BROILED An FRIED MEATS AND RELISHES Broiled Mutton or HLmb Chops.-Cut off the skinny part, which only tms black and can not be eaten. Put a little pepper and-salt on each one, and broil by a quick fire. Btutton chops should be rare. Broiled Beefsteak.-lHave the steak cut three quarters of an inch to an inch in thickness. The sirloin and porter-house are the best. The art of cooking steak will depend on a good fire and turning often after it begins to drip. When done, lay it on a hot platter, season with butter, pepper, and salt; cover with another hot platter, and send to the table. Use beef.tongs, as pricking lets out the juices. Slow cooking and much cooking spoils a steak. Broiled Fresh Pork.-Cut in thin slices, broil quickly and very thoroughly; then season with salt, pepper, and powdered sage. Broiled Ham.-Cut in thin slices, and soak fifteen minutes in hot water. Pour off this and soak again as long. Wipe dry and broil over a quick fire, and then pepper it. lIam that is already cooked rare is best for broiling. Broiled Sweetbreads.-TlIe best way to cook sweetbreads is to broil them thus: Parboil them, and then put them on a clean gridiron for broiling. Wlhlen delicately browned, take them off and roll in melted butter on a plate, to prevent their being dry and hard. Some cook them on a griddle well buttered, turning frequently; and some put narrow strips of fat salt pork on them while cooking. Broiled Veal.-Cut it thin, and put thin slices of salt pork on the top after it is laid on the gridiron, and broil both together. When turning, put the pork again on the top. When the veal is thoroughly cooked, brown the pork a little by itself, while the veal stands on a hot dish. A good Pork Relish.-Broil thin slices of fresh pork, first pouring on boil ing water to lessen saltness. Cut them in small mouthfuls, and add butter, pepper, and salt. FRIED MEATS AND RELISHES. The most slovenly and unhealthful mode of cooking is frying, as it usually is done. If the fat is very hot, and the articles are put in and taken out exactly at the right time, it BROO.D AND FPRID HoA7 AH'D REUSHEL 5 is well enough. But fried fat is hard to digest, and most fried food is soaked with it, so that only a strong stomach can digest it. Almost every thing that is fried might be better cooked on a griddle slightly oiled. A griddle should always be oiled only just enough to keep from sticking. It is best to fry in lard not salted, and this is better than butter. Mutton and beef suet are good for frying. When the lard seems hot, try it by throwing in a bit of bread. When taking up fried articles, drain off the fat on a wire sieve. A nice Way of Cooking Calfs or Pig's Liver.-Cut in slices half an inch thick, pour on boiling water, and then pour if off entirely; then let the liver brown in its own juices, turning it till it looks brown on both sides. Take it up, and pour into the frving-pan enough cold water to make as much gray as you wish; then sliver in a rery little onion; add a little salt and nutmeg, and a bit of butter to season it; let it boil up once, then put back the liver for a minute longer. Beef Liver.-Cut it in slices half an inch thick, pour boiling water on it, broil it wiith thin slices of pork dipped in flour, cut it in mouthful; and heat it with butter, pepper, and salt for three or four minutes. Egg Omelet.-Beat the yelks of six eggs, and add a cup of milk, half a ta spoonful of salt, and a pinch of pepper. Pour into hot fat, and cook till just stifleticd. Turn it on to a platter brown side uppermost. Some add minced cooked ham, or cold meat chopped and salted. Others put in chopped cauli. flower or asparagus cooked and cold. Frizzlod Beef.-Sliver smoked beef, pour on boiling water to freshen it, then pour off the water, and frizzle the beef in butter. Veal Cheese.-Prepare equal quantities of sliced boiled eal and boiled smoked tongue, or ham sliced. Pound each separately in a mortar, moistening with butter as you proceed. Then take a stone jar, or tin can, and mix them in it, so that it will, when cut, look mottled and variegated. Press it hard, and pour on melted butter. Keep it covered in a dry place. To be used at tea in slices. A Codlish Relis.L-Take thin slivers of codfish, lay them on hot coals, and when done to a yellowish brown, set them on the table. Another Way.-Sliver the codfish fine, pour on boiling water, drain it off, and add butter and a very little pepper, and heat them three or four minut, but do not let them fry. Salt Herrings.-Heat them on a gridiron, remove the skin, and then as them on the table. 51 52 THE HOUSEKEEPER AND HEALTREEIL CHAPTER ISX. PICKLES. Do not keep pickles in common earthenware, as the glaz ing contains lead, and combines with the vinegar. Vinegar for pickling should be sharp, but not the sharpest kind, as it injures the pickles. Wine or cider vinegar is reliable. HIiuch manufactured vinegar is sold that ruins pickles and is unhealthful. If you use copper, bell-metal, or brass vessels for pickling, never allow the vinegar to cool in them, as it then is poisonous. Add a table-spoonful of alum and a tea-cup of salt to each three gallons of vinegar, and tie up a bag with pepper, ginger-root, and spices of all sorts in it, and you have vinegar prepared for any kind of common pickling and in many cases all that is needed is to throw the fruit in and keep it in till wanted. Keep pickles only in wood or stone ware. Any thing that has held grease will spoil pickles. Stir pickles occasionally, and if there are soft ones, take themi out, scald the vinegar, and pour it hot over the pickles. Keep enough vinegar to cover them well. If it is weak, take fresh vinegar, and pour on hot. Do not boil vinegar or spice over five minutes. Sweet Pickles, (a great favorite.)-One pound of sugar, one quart of vinegar, two pounds of fruit. Boil fifteen minutes, skim well, put in the fruit and let it boil till half cooked. For peaches, flavor with cinnamon and mace; for plums and all dark fruit, use allspice and cloves. To pickle Tomatoes.-As you gather them, leave an inch or more of stem; throw them into cold vinegar. When you have enough, take them out, and scald some spices, tied in a bag, in good vinegar; add a little sugar, and pour it hot over them. To pickleo Peaches.-Take ripe but hard peaches, wipe off the down, stick a few cloves into them, and lay them in cold spiced vinegar. In three months they will be sufficiently pickled, and also retain much of their natmral flavor. irit;KrX& To pitl Pepper.-Take green peppe, ta th seeds out efnn so as not to mangle them, soak them nine days in salt and water, changing it every day, and keep them in a warm place. Stuff them with chopped eab bage, seasoned with loves, cinnamon, and mace; put them in cold spiced vinegar. To pickle Naftrtion Soak them three days in alt and water as yon collect them, changing it once in three days; and when you have enough, pdur off the brine, and pour on scalding hot vinegar. To pickle Onionr.-'eel, and boil in milk and water ten minutes, drain of the milk and water, and pour scalding spiced vinegar on to them. To pickle Oherkins.-Keep them in strong brine till they are yellow, then take them out and turn on hot spiced vinegar, and keep them in it, in a warm place, till they turn green. Then turn off the vinegar, and add a fresh supply of hot spiced vinegar. To pickle Mushrooms.-Stew them in salted water, just enough to keep them from sticking. When tender, pour off the water, and pour on hot spiced vinegar. Then cork them tight, if you wish to keep them long. lPoison ones will turn black if an onion is stewed with them, and then all must be thrown away. To pickle Cucumbers. —Vashl the cucumbers in cold water, being careful not to bruise or break them. ]take a brine of rock or blown salt (rock is the best), strong enough to bear up an egg or potato, nnd of sufficient quantity to cover the cucumbers. rut them into an oaken tub, or stone-ware jar, and pour the brine over them. In twenty-four hours, they should be stirred up from the bottom with the hand. The third day pour off the brine, scald it, and pour it over the cucumbers. Let them stand in the brine nine days, scalding it every third day, as described above. Then take the cucumbers into a tub, rinse them in cold water, and if they are too salt, let them stand in it a few hours Drair them from the water, put them back into the tub or jar, which must be washed clean from the brine. Scald vinegar sufficient to corer them, and pour it upon them. Cover them tight, and in a week they will be ready for use. If spice is wanted, it mav be tied in a linen cloth and put into the jar with the pickles, or scalded with the vinegar, and the bag thrown into the pickle-jar. If a white scum rises, take it off and scald the vinegar, and pour it back. A small lump of alum added to the vinegar improves the hardness of the cucumbers. Pickled Walnuts.-Take a hundred nuts, an ounce of dcloves, an ounce of all.spice, an ounce of nutmeg, an ounce of whole pepper, an ounce of race ginger, an ounce of horse-radish, half pint of mustard-seed, and four clove of garlic, tied in a bag. 53 54 THE HOUSEKEEPER AND HEALTHKEEPELR. Wipe the nuts, prick with a pin, and put them in a pot, sprinkling the spice as you lay them in; then add two table-spoonfuls of salt; boil sufficient vine gar to fill the pot, and pour it over the Iluts and spice. Cover the jar close, and keep it for a year, when the pickles will be ready for use. Butternuts may be made in the same manner, if they are taken when green, and soft enough to be stuck through with the head of a pin. Put them for a week or two in weak brine, changing it occasionally. Before putting in the brine, rub them about with a broom in bline, to cleanse the skins. Then proceed as for the walnuts. The vinegar makes an excellent catsup. Mangoes.-Take the latest growth of young musk-melons, cut out a small piece from one side and empty them. Scrape the outside smooth, and soak them four days in strong salt and water. If you wish to green them, put vine leaves over and under, with bits of alum, and steam them awhile. Then powder cloves, pepper, and nutmeg in equal portions, and sprinkle on the in side, and fill them with strips of horse-radish, small bits of calamus, bits of cinnamon and mace, a clove or two, a very small onion, nasturtions, and then American mustard-seed to fill the crevices. Put back the piece cut * out, and sew it en, and then sew the mango in cotton cloth. Lay all in a stone jar, the cut side upward. Boil sharp vinegar a few minutes with half a tea-cup of salt, and a table spoonful of alum to three gallons of vinegar, and turn it on to the melons. Keep dried barberries for garnishes, and when you use them, turn a little of the above vinegar of the mangoes heated boiling hot on to them, and let them swell a few hours. Sliced and salted cabbage with this vinegar poured on hot is very good. Fine pickled Cabbage.-Shred red and white cabbage, spread it in layers in a stone jar, with salt over each layer. Put two spoonfuls of whole black pepper, and the same quantity of allspice, cloves, and cinnamon, in a bag, and scald them in two quarts of vinegar, and pour the vinegar over the cabbage, and cover it tight. Use it in two days after. An excellent Way of preparing Tomatoes to eat with Meat.-Peel and slice ripe tomatoes, sprinkling on a little salt as you proceed. Drain off the juice, and pour on hot spiced vinegar. To pickle Martinoe.-Gathlier them when you can run a pin-head into them, and after wiping them, keep them ten days in weak brine, changing it every other day. Then wipe them, and pour over boiling spiced vinegar. In four weeks tlhey will be ready for use. It is a fine pickle. A convenient Way to pickle Cucumbers.-Pitt some spiced vinegar in a jar, with a little salt in it. Every time you gather a mess, pour boiling vinegar on them, with a little alum in it. Then put them in the spiced vinegar. Keep the same vinegar for scalding all. When you have enough, take all' PICKLa.& fm the spiced vinegar, and scald in the alum vinegar two or three n e, till green, and then put them back in the spiced vinegar. Indiamt Picekl-Take green tomatoes, and slice them. Put them in sa basket to drain in layers, with salt scattered over them, say a te to each gallo.'ext-dad, slice one quarter the quantity of oions, and lay the onions and tomatoes in alternate layers in a jar, with spice intervening Then fill the jar with cold vinegar. Tomatoes picked as they ripen, and just thrown into cold spiced vinegar, are n fine pickle, and made with very little trouble. To pickle Cauliflower, or BroccoL —Keep them twenty-four hours in strong brine, and then take them out and heat the brine, and pour it on scalding hot, and let them stand till next day. Drain them, and throw them into spiced vinegar. 55 50 THE HOUSKFEEPER AND BALTREEPElL CHAPTER X. SAUCES AND SALADS. SUccEss in preparing savory meats and salads depends greatly on the different sauces, and these demand extra care in preparation and in flavoring. The following is a sauce that is a great favorite, and serves for some meats for fish, for macaroni, and for some salads: Xilk and Egg Sauce, (excellent.)-Take eight table-spoonfuls of butter and mix it with a table-spoonful of flour, add a pint of milk and heat it, stirring constantly till it thickens a little. Then beat the yelk of an egg in a tablespoonful of water and mix it well with the sauce, taking care that it does not boil, but only be very hot. For fish, add to the above a table-spoonful of vinegar or lemon-juice and a little of the peel grated. Some add parsley chopped; and for boiled fowls, add chopl)ped oysters. Fine bread-crumbs are better than flour for thickening. For macaroni, make in the dish alternate layers with that and grated cheese, and then pour on this sauce before baking, and it is very fine. Some omit the cheese. Drawn Butter.-Take six table-spoonfuls of butter, half a tea-spoonful of salt, two tea-spoonfuls of flour or of fine bread-crumbs worked into the butter, and one tea.-cup of hot water. Iheat very hot, but do not let it boil. Two hard-boiled and chopped eg,gs improve it much. For fish, add a table-spoonful of vinegar and chopped capers or green nasturtion seeds. Mint Sauce for Roast Lamb.-Chop three table-spoonfuls of green mint, and add a heaping tablespoonful of sugar and half a coffee-cup of vinegar. Stir them wthile heating, and cool before using. Cranberry Sauce.-WBash well and put a tea-cup of water to every quart of cranberries. Let them stew about an hour and a half, then take up and sweeten abundantly. Some strain them through a colander, then sweeten largely and then put into moulds. To be eaten with fowls. Apple Sauce.-ore and slice the best apples you can get, cook till soft, then add sugar and a little butter. Serve it with fresh pork and veal. Walnut or Butternut Catsup.-Gather the nuts when they can be pierced with a pin. Beat them to a soft pulp and let them lie for two weeks in quite SAUCES A'qD SALADS, salt water, say a small handful of salt to every twenty, and water e to cover them. Drain off this liquor, and pour on a pint of boiling and mix with the nuts, and then strain it out. To each quart of this liquor put three table-spoonfuls of pepper, one of ginger, two spoonfuls of powdered cloves, and three spoonfuls of grated nutmeg. Boil an hour, and bottle when cold. See that the spice is equally mixed. Do not use mushroom catsvp, as the above is as good and not so dangerous. Mock Capers.-Dry the green but full-grown nasturtion seeds for a day in the sun, then put them in jars and pour on spiced vinegar. These are good for fish sauce, in drawn butter. Salad Dressing. —fash fine two boiled potatoes, and add a tea-poonfal of mustard, two of salt, four of sweet-oil three of sharp vinegar, and the yelk of two well-boiled eggs rubbed fine. Mix first the egg and potatoes, add the mustard and salt, and gradually mix in the oil, stirring vigorously the whne. Stir in the vinegar last. Melted butter may be used in place of sweetoiL The more a salad dressing is stirred, the better it will be. Turkey or Chicken Salad, also a Lettuce Salad.-Take one quarter chopped meat (the white meat of the fowl is the best for this purpose) and three quarters chopped celery, well mixed, and pour over it a sauce containing the yelks of two hard-boiled eggs chopped, a tea-spoonful of salt, half a salspoonful of black pepper, half a tea-spoonful of mustard, three tea-spoonfuls of sugar, halfa tea-cupful of vinegar, and three tea-spoonfuls of sweet-oil or of melted butter. Lctix the salt, pepper, sugar, and mustard thoroughly, whip a raw egg and add slowly, stir in the sweet-oil or melted butter, mixing it well and very slowly, and lastly add the vinegar. Garnish with rings of whites of eggs boiled hard. Chopped pickles may be added, and white cabbage in place of the celery. Tomato Catsup.-Boil a peck of tomatoes, strain through a colander, and then add fourgreat-spoonfuls of salt, one of pounded mace, half a table-swonful of black pepper, a table-spoonful of powdered cloves, two table-spoonfuls of ground mustard, and a table-spoonful of celery seed tied in a muslin rag. Mlix all and boil five or six hours, stirring frequently and constantly the last hour. Let it cool in a stone jar, take out the celery seed, add a pint of vinegar, bottle it, and kcc it in a dark, cool place. ,$ 57 58 TTHE HOUSEKEEPER AND HEALTHKEEPER, CHAFPRER XL FISH. Stwed OysterL-Strain of all the oyster liquor, and then add half as much water as you have oysters. Some of the best housekeepers say this is better than using the liquor. Add a salt-spoonful of salt for each pint of oysters, and half as much pepper; and when they begin to simmer, add half a small tea-cup of milk for each pint of oysters. When the edges begin to "ruffle," add some butter, and do not let them stand, but serve immediately. Oysters should not simmer more than five minutes in the whole. Whben cooked too long, they become hard, dark, and tasteless. Fried Oysters.-Lay them on a cloth to absorb the liquor; then dip first in beaten egg, and aftervard in powdered cracker, and fry in hot lard or but. ter to a lighlit brown. If fresh lard is used, put in a little salt. Cook quickly in very hot fat, or they will absorb too much grease. Oyster Fritters.-Drain off the liquor, and to each pint of oysters take a pint of milk, a salt-spoonful of salt, half as much pepper, and flour enough for a thin batter. Chop the oysters nnd stir in, and then fry in hot lard, a little sa:lted, or in butter. Drop in one spoonful at a time. Some make the batter thicker, so as to put in one oyster at a time surrounded by the batter. Scalloped Oysters.-'%ake alternate layers of oysters and crushed crackers wet with oyster liquor, and milk wainmed. Sprinkle each layer with salt and pepper, (some add a very little nutmeg or cloves;) let the top and bottom layer be crackers. Put bits of butter on the top, pour on some milk ivith a beaten egg in it, and bake half an hour. Broiled Oysters.-Dip in fine cracker crumbs, broil very quick, and put a small bit of butter on each when ready to serve. Oyster Omelet, (very fine.)-Take twelve large oysters chopped fine. Mix the beaten yelks of six eggs into a tea-cupful of milk, and add the oysters. Then put in a spoonful of melted butter, and lastly add the whites of the eggs beaten to a stiff froth. Fry this in hot butter or salted lard, and do not stir it while cooking. Slip a knife around the edges while cooking, that the centre may cook equally, and turn it out so that the brown side be uppermost. Pickled Oysters.-Take for fifty large oysters half a pint of vinegar, six blades of mace, twelve black pepper-corns, and twelve whole cloves. Jieat the oysters with the liquor, but not to boil; take out the oysters, and then FPISH. put the vinegar and spiees into the liquor, boil it, and whe the oy em nearly eold, pour on the mixture scalding hot. Next day cork the otems tight in glass jars, and keep them in a dark and cool plac Vmear is sometimes made of sulphuric or pyroligneous acid, and this destros the pickles. Use cider or wine vinegar. Roast Oystrt-Put oysters in the shell, after washing them, upon the coals so that the flat side is uppermost, to save the liquor; and take them up when they begin to gape a little. Scallops.-Dip them in beaten egg and cracker crumbs, and fty or stew them like oysters. Clams.- Vash them and roast them; or stew or fry them like oysters; or make omelets or fritters by the recipe for oysters Clam Chowder. —ISake alternate layers of crackers wet in milk, and clams with their liquor, and thin slices of fried salt pork. Season with black pep per and salt. Boil three quarters of an hour. Put this into a tureen, hav ing drained off some liquor which is to be thickened with flour or pounded crackers, seasoned with catsup and wine, and then poured into the tureen. Serve with pickles. Boiled Fish. —Vrap in a cloth wet with vinegar, floured inside. Boil in cold salted water till the bones will slip out easily; drain and serye with egg sauce, or drawn butter, or a sauce of milk, butter, and egg. Try boiling fish with a fork, and if that goes in easily, it probably is done Broiled Fish.-Split so that the backbone is in the middle; sprinkle with salt; lay the inside down at first till it begins to brown, then turn and broil the other side. Dress with butter, pepper, and sal. It is best to take out the backbone. Baked Fish.-Wash and wipe, and rub with salt and p outside and inside. Set it on a grate over a baking-pan, and baste with butter and the drippings; if it browns too fast, cover with white paper. Thicken the grapy, and season to the taste, using lemon-juice or tomato catsup. Some put in wine. Pickle for cold Fish.-To two quarts of vinegar add a pint of the liquor in which the fish was boiled, a dozen black peppercorns, a dozen cloves, three sticks of cinnamon, and a tea-spoonful of mustard. Le t them boil up, and then skim so as not to take out the spice. Cut the fish into inch squares, and when the liquor boils, put them into it till just heated through. Pack tight in a glass jar, and then pour on the pickle; cook it till air-tight. This will keep a long time. It is a great convenience for a supper reli.;h. 59 60 THE HOUSEKEEPER A-D HEALTHKEEPEIL CHAPIER XIL VEGETABLES. FRESH-GATHERED vegetables are much the best. Soaking in cold water improves all. Always boil in satedwater, a tea-spoonful for each quart of water. Do not let them stop boiling, or they will thus become watery. POTATOES. The excellence of potatoes depends greatly on the sde and on the age. Much also depends on the cooking, and here there are diversities of modes and opinions. Peeling potatoes before cooking saves labor at the time of taking up dinner, which is a matter of consequence. They should, after peeling, soak an hour in cold water; then boil them in salted water, putting theml in when the water boils. Have them equal in size, that all may be done alike. Try with a fork, and when tender drain off the water, sprinkle on a little fine salt, and set them in the oven, or keep them hot in the pot till wanted. Some boil with skins on; in this case, pare off a small ring, or cut off a little at each end for the water within to escape, as this makes them more nicaly. Some make a wire basket and put in the potatoes peeled and of equal size; and when done, take them up and set in the oven a short time. This is the surest and easiest method. Old potatoes should be boiled in salted water, then mashed with salt, pepper, and cream or butter. New potatoes boil in salted water, and rub off the tender skins with a coarse towel. A good Way for old Potatoes.-Peel and soak in cold water half an hour, then slice them into salted water that is boiling; when soft, pour off the water, add cream, or milk and butter, with salt and pepper, also dredge in a very' little flour. Another way is to chop the cold boiled potatoes, and then mix in milk, butter, salt, and pepper. VZGETA[L Some cold potatoes are nlee cooked on a griro A yrte for supper is cold potatoes sliced and dressed with a salad dressing of boiled eg, salt, mustard, oil, and vinegar. Cold Potato Puft-Take cold mashed or chopped potatoes and stir in mnilk and melted butter. Beat two eggs and ix, and then bake till bowne It is very nice, and the children love it as well as their elders This may be baked in patties for a pretty variety. To cook Sweet PotatoeL-The best way is to pboil with the skins on, and then bake in a stove oven. Green Corn.-Husk it; boil in salted water, and eat from the cob; or cut off the corn and season it with butter or cream and salt and pepper. If green corn is to be roasted, open it and take off the silk, and then cook it with husks on, buried in hot ashes; or if before the fire, turn it often. 8uccotash.-Boil white beans by themselves. Cut the corn from the cob and let the cobs boil ten minutes, then take them out and put in the corn. Have only just water enough to cover the corn when cut. If there is more than a tea-cupful when the corn is boiled about half an hour, lessen it to that quantity, and add as much milk, and let the boiling continue till, on trial, the corn is soft, and then stir in a table-spoonful of flour wet in cold water. Then let it boil three or four minutes, take up the corn, and add the bean with butter, pepper, and salt. Have twice as much corn as beans. Some use string-beans cut up. If you have boiled corn left on the cob, cut it off for breakfast, and add milk and eggs, salt and pepper, and bake it. Some say this is the best way of all to cook sweet corn. Salsify, or Oyster Plant-Scrape, cut into inch pieces, and throw into cold water awnih;le; put into salted boiling water, just enough to cover them, and when tender turn off the water and add milk, butter, salt, and pepper, and thicken with a very little flour; then serve. Or, mash fine, and add a beaten egg and a little flour; make round, fiat cakes, and cook on a griddle. Egg Plant.-Cut into slices an inch thick and peel Lay these in salted water an hour; then dip into egg, and rub in bread or cracker-crumbs, and cook on a griddle. Carrots.-Boil in salted water till tender, take off the skin, slice and buter them. They are improved by cooking in broth Some add chopped onion and parsley. Beets.-Wash, but do not cut them before boiling; boil till tender, take off the skin, slice and season with salt, pepper, vinegar, and melted btter. If any are left, slice them into vinegar, for a pickle. 61 62 TlIHE HOU8SEKEEPER AND HIIEALTHKEEPEL Parmips.-Boil in salted water, take off the skins, cut in slices lengthwis, and season with salt, pepper, and butter. When cold, chop fine, add salt, pepper, egg, and flour, make small cakes, and cook on a griddle. Punpkin and Squash.-Cut in slices, boil in salted water till tender, drain, and season with salt, pepper, and butter. Baked pumpkin, cut in slices, is very good. Celery.-Cut off the roots and green leaves, wash, and keep in cold water till wanted. Radishes.-L-Wash, cut off tops, and lay in cold water till wanted. Oions.-3fany can not eat onions without consequent discomfort; though to most others they are a healthful and desirable vegetable. The disagreeable effect on the breath, it is said, may be prevented by aftenvard chewing and swallowing three or four roasted coffee-beans. Those who indulge in this vegetable should, as a matter of politeness and benevolence, try this precaution. The best way to cook onions is to peel, cut off top and tail, put in cold water for awhile, and then into boiling salted water. When nearly done, pour off the water, except a little, then add milk, butter, pepper, and salt. Whien onions are old and strong, boil in two or three waters; have each time boil. ing water. Tomatoes.-Pour on scalding water, then remove the skins, cut them up, and boil about half an hour. Add salt, butter or cream, and sugar. Adding green corn cut from the cob is a good variety. Some use pounded or grated stale bread-crutmbs to thicken. Some slice without peeling, broil on a gridiron, and then season wish pepper, salt, and butter. Some peel, slice, and put in layers, with seasoning and bread-crumbs between, and bake in an oven. If eaten raw, the skins should be removed by a knife, as scalding lessens flavor and crispness. Ice improves them much. The acid is so sharp that many are injured by eating too many. Cucumbers.-Peel and slice into cold water, and in half an hour drain and season with salt, pepper, and vinegar. Some slice them quarter of an inch thick into boiling water, enough to cover them, and in fifteen minutes drain through a colander, and season with butter, salt, pepper, and vinegar. Cabbage and Cauliflower.-Take off the outer leaves and look for any insects to be removed, and let it stand in cold water awhile. It should be cut twice transversely through the hardest part, that all may cook alike. It is more delicate if boiled awhile in one water, then changed to another boiling hot water, in the same or another vessel. If you are cooking corned beef, use for the second water some of the meat liquor, and it improves the flavor. Drain it through a colander. Some chop the cabbage before serving, and add VEG:TA1nIS butter, salt, pepper, and vinetr. Others omit tbe vner, and add two b en egg sand a little milk, then bae it like a pudding. This is thevm ite mode in some families. Cauliflower is to be treated like cabbage AsaragaLThe best way to cook it is to cat it into inch piece, leave out the hardest parts, boil in salted water, drain with a colander, and add pepper, salt, melted butter or cream, when taken up. Some beat up eggs and add to this; stir till hardened a little, and then serve. Macaroni —Break into inch pieces and put into salted boiling water, and stew till soft-say twenty minutes. Drain it and put it in layers in a pudding-dish, with grated cheese between each layer. Add a little salted milk or cream, and bake about half an hour. l3tany can not eat this with cheese In this case it is better to pour cold soup or gravy upon it, and bake without cheese. Various Ways of cooking EggL-Put eggs into boiling water from three to five minutes, according to taste. A hard-boiled egg is perfectly healthy if well masticated. Another way is to put them in a bowl or an egg-boiler, and pour on boiling water for two or three minutes, then pour off the water and add boiling water, and in five or six minutes the eggs will be cooked enough. To make a plain omelet, beat the yelks of six eggs, add a cup of milk, season with salt and pepper, and then stir in the whites cut to a stiff froth Cook in a fry)ing-pan or griddle, with as little butter or fat as possible Let it cook about ten minutes, and then take up with a spad, or lay a hot dish over and turn the omelet on to it. This is improved by mixing in chopped hanx or fowl. Some put sugar in, but it is more apt to burn. A bread omelet is made as above, with bread-crumbs added, and is very good. An apple omelet is made as above, with mashed apple-sauce.added, and this also is very good. Jelly may be used instead of apple. 63 64 THE HOUSEKEEPER AND HEALTEKEEPEIL CHAPTER XI. FAMILY BREAD. THE most important article of food is good family bread, and the most healthful kind of bread is that made of coarse flour and raised with yeast. All that is written against the healthfulness of yeast is owing to sheer ignorance, as the most learned physicians and chemists will affirm. Certain recent writers on hygiene are ultra and indiscriminating in regard to the use of unbolted flour. The simple facts about it are these: Every kernel of wheat contains nutriment for different parts of the body, and in about the right proportions. Thus, the outside part contains that which nourishes the bones, teeth, hair, nails, and the muscles. The germ, or eye, contains what nourishes the brain and nerves; and tlhe central part (of which fine flour is chiefly made) consists of that which forms fat, and furnishes fuel to produce animal heat, while in gentle combustion it unites with oxygen in the capillaries. When first ground, the flour contains all the ingredients as in the kernel. The first bolting alters the proportions but very little, forming what is called 2?i(ic?lli,ys. The second bolting increases thle carboniaceous proportion, making fJie flour. The third bolting makes the superfine flour, and removes nearly all except the carbonaceous portion, whichl is fitted only to form fat and generate animal heat. No animal could live on superfine flour alone but for a short time, as has been proved by experiments on dogs. Bout meats, vegetables, firuit, eggs, milk, and several other articles in famnily d(liet contain thle same eCleIments as wheat, tlhouglh in diflercnt l)rol)ortions; so that it is only an exchlts8ie use of fine flour tlhat is positively dangerous. Still there is no doubt that a largeC portion of young children using white bread for common food, especially if butter, sugar, and molasses are added, have their teethl, bones, and muscles FAMILY BREAD6 not properly nourished. And it is a most unwise, uneconomical, and unhealthful practice to use flour deprived of its most important elements because it is white and is fashionable. It would be much cheaper, as well as more healthful, to use the tmi(llinfgs, instead of fine or superfine flour. It would be still better to use unbolted flour, except where delicate stomaclhs can not bear it, and in that case thle middlings would serve nearly as well for nutrition and give no trouble. Some suppose that bread wet with milk is better than if wet with water, in the making. Many experienced housekeepers say that a little butter or lard in warm water makes bread that looks and tastes exactly like that wet with milk, and that it does not spoil so soon. Experienced housekeepers say also that bread, if thorotlThly 1k)ea(le(l, may be put in the pans, and then baked as soon as light enough, without the second or third kneading, which is often practiced. This saves care and trouble, especially in training new cooks, who thus have only one chance to make mistakes, instead of two or three. It is not well to use yeast powders instead of yeast, because it is a daily taking of medicinal articles not needed, and often injurious Cream tartar is supertartrate of potash, and soda is a sulpercarbonate of soda. These two, when united in dough, form tartrate of potash, tartrate of soda, and carbonate of soda; while some one of the three tends to act chemically and injuriously on the digestive fluids. Professor Ilosford's method is objectionable for tlhe same reason, especially when his medical articles are mixed with flour; for thus poor flour is sold more readily than in ordinary cases These statements the best-informed medical men and chemists will veritfy'. Flour loses its sweetness by keeping, and tlhis is the reason wlhy sugar is put in the recipes for bread. The best kind of flour, w llen ncv and freslh grotind, has eigllt per cent. of su,ar; and wllen such flour is used, tlhe stugar nmay be omnitted. Some people make bread by mixing it so that it can be stirred wsithl a spoon. ]3ut the nicest kind of bread can be made only with a good deal of kneading. a = 83 66 TE HOUSEKEEPER AND HEALTHKEEPER 1RECIPES FOR YEAST AND BREAD. Thle best yeast is brewers' or distillery, as this raises bread much sooner than home-brewed. The following is the best kind of home-made yeast, and will keep good two or three weeks: Hop and Potato Yeast.-Pare and slice five large potatoes, and boil them in one quart of water with a large handful of common hops (or a square inch of pres,sed hops), tied in a muslin rag. When soft, take out the hops and press the potatoes through a colander, and add a small cup of white sugar, a tea-spoonful of ginger, two tea-spoonfuls of salt, and two tea-cups of common yeast, or half as much distillery. Add the east when the rest is only bloodnvarm. White sugar keeps better thlan brown, and the salt and ginger help to preserve the yeast. Do not boil in iron or use an iron spoon, as it colors the yeast. Keep yeast in a stone or earthenware jar, with a plate fitting well to the rim. This is better than a jug, as easier to fill and to cleanse. Scald the jar before making new yeast. Thle rule for quantity is, one table-spoonful of brewers' or distillery yeast to every quart of flour; or twice as much hlome-made yeast. Potato Yeast is made by the above rule, omitting tello hlops. It can bo used in latrge quantities withlout giving a bitter taste, and so raises bread sooner. ]3ut it lhas to be renewed muchl oftener than 1ol) yeast, and tlhe bread loses tlhe flavor of hol)p yeast. Hard Yeast is made witlh hlome-brcewed yeast (not brewers' or distillery), thickened withi Indianll meal nlId fine flour in c(qunl parts, and then made into cakes an inch thick and threeo inches by two in size, dried in the wind but not in the sun. lKeep them tied in a bag in a dry, cool place, where they will not freeze. One cake soaked in a pint of warm water (not hot) is enough for four quarts of flour. It is a good plan to work in mashced potatoes into this yeast, and let it rise well before using it. This makes the nicest bread. Some housekeepers say pour boiling water on one third of the flour, and then mix the rest in immediately, and it has the same effect as using potatoes. When there is no yeast to start with, it can be made with one pint of new nlilk, one tea-spoonful of fine salt, and a table-spoonful of flour. When it is worked, use twice as much as common yeast. This is called Mlilk Yeast or Salt Rtisings, and bread made of it is poor, and soon spoils. Whlen yeast ceases to look foamy, and becomes water*, with sediment at the bottom, it must be renewed. When good, the smell is pungent, but not sour. If sour, nothing can restore it. Bread of Fine plour.-Take four quarts of sifted flour, one quart of luke. PALY BRIEAD. warm water, in which m dissolved two teaspoonfuls of mit, two So fuls of sugar, a table-spoonful of melted butter, and one cup of Km x and knead very thoroughly, and have it as soft as can be molded, ing as little flour as possible. lake it into small loaves, put it in buttered pa, prick it with a fork, and when light enough to crack on the top, bake it. Nothing but experience will show when bread is just at the right point of lightness. If bread rises too long, it becomes sour. This is discovered by making a sudden opening and applying the nose, and the sourness will be noticed as different from the odor of proper lightness. Practice is needed in this. If bread is light too soon for the oven, knead it awhile, and set it in a cool place. Sour bread can be remedied s(mewhlat by working in soda dissolved in water-about half a tea-spoonful for each quart of flour. M1any spoil bread by too much flour, others by not kneading enough, and others by allowing it to rise too much. The goodness of bread depends on the quality of the flour. Some flour will not make good bread in any way. New and good flour has a yellowish tinge, and when pressed in the hand is adhesive. Poor flour is dry, and will not retain form when pressed. Poor flour is bad economy, for it does not make as nutritious bread as does good flour. Bread made with milk sometimes causes indigestion to invalids and to children with weak digestion. Take loaves out of the pan., and set them sidewise, and not flat, on a tabe WnIlp)l)ing in a cloth makes the bread clammy. Bread is better in small loaves. Let your pans be of tin (or better, of iron), eight ini(1ces long, three inches high, three inches wide at the bottom, and flaring b4i as to be four inches wide at the top. This size makes more tender crust, and cuts more neatly than larger loaves. Oil the pans with a swab and sweet butter or lard. They should be well washed and dried, or black and rancid oil will gather. All these kinds of bread can be baked in biscuit-form; and, by adding water and eggs, made into giiddle-cakes. Bread having potatoes in it keeps moist longest, but turns sour soonest. Bread of Kiddlings or Unbolted Flour.-Take four quarts of coare flour, one quart of warm water, one cup of yeast, two tea-spoonfuls of salt, one spoonful of melted lard or butter, two cups of sugar or molasses, and half a tea-spoonful of soda. M[ix thoroughly, and bake in pans the same as the bread of fine flour. It is better to be kneaded. rather than made soft with a spoon. Bread raised with Water only. — fany persons like bread made either of fine or coarse flour, and raised with water only. Success in making this kind depends on the proper quantity of water, quick beating, the heating of very small pans, and very quick baking. There are cast-iron patties made for this purpose, and also small, coarse earthen cups. The following is the rule, but it must be modified by trying: 67 68 THE HOUSEKEEPER A.XD HEALTHKEP Reipe. —To one quart of unbolted flour put about one quart, or a little less, of hot water. Beat it very quickly, put it in hot pans, and bake in a hot oven. W'hite flour may be used in place of coarse, and the quantity ascertained by trial. When right, there is after baking little except a crust, which is sweet and crisp. Rye and Indian Bread.-The Boston or Eastern Brown Bread is made thus: One quart of rye, one quart of corn-meal, one cup of molasses, half a cup of distillery yeast, or twice as much home-brewed; one tea-spoonful of soda, and one tea-spoonful of salt. WVet with hot water till it is stiff as can be stirred with a spoon. This is put in a large brown pan and baked four or five hours. It is good tQasted, and improved by adding boiled squash. Third Bread.-TliThis is made with equal parts of rye, corn-meal, and unbolted flour. To one quart of warm water add one tea-spoonful of salt, half a cup of distillery or twice as much hlome-brewed yeast, and halfa cup of mo. lasses, and thicken with equal parts of these three kinds of flour. It is very good for a variety. Rye Bread.-Take a quart of warm water, a tea-spoonful ofsalt, half a cup of molasses, and a cup of home-brewed yeast, or half as much of distillery. Add flour till you can knead it, and do it very thoroughly. - Oat-Meal Bread.-Oat-meal is sometimes bitter from want of care in pr paring. When good, it makes excellent aLnd healthful bread. Take one pint of boiling water, one great-spoonful of sweet lard or butter, two great-spoonfuls of sugar; melt them together, and thicken with twothirds oat-meal and one-third fine flour. When blood-warm, add half a cup of home-brewed y4east and two well-beaten eggs. M[old into small cakes, and bake on buttered tins, or make two loaves. Pumpkin Bread and Apple Bread.-Thcse are very good for a variety. Stew and striain pumil)kins or appl)les., and then work in either corn-meal or unbolted flour, or both. To each qutart of the firlit add two table-spoonfuls of sugar, a pinchl of salt, and a cup of home-brewed yeast. If the apples are quite sour, add more sugar. Mlake it as stiff as can be stirred with a spoon, and bake in patties or small loaves. Children like it for a change. Corn-Meal Bread.-Always scald corn-meal. Mrelt two table-spoonfuls of butter or sweet lard in one quart of hot water; add a tea-spoonful of salt and a tea-clup of sugar. Thicken with corn-meal, and one-third as much fine flour, or unbolted flour, or middlings. Two well-beaten eggs improve it. MI%ake it as still' s can be e.tsilv stirred withi a spl)oon, or, as some would advise, ktneCad it like breoad of white flour. If raised with yeast, put in a tea-cup of home-brewed yeast, or half as much of distillero. If raised with powders, mix two tea-spoonfuls of cream tartar thorou9ghty with the meal, and one tea-spoonful of soda in the water. I I FA3LY BOREAr) Soot Rolls CornXeL-Mix half corn-meal and half fie or unolted flour; add a little salt, and then wet it up with sweetened water, raise it with yeast, and bake in small patties or cups in avery quick oven. Soda Biscuit-In one quart of flour mix rery thAorou9hly two teaspoonf of cream tartar, and a tea-spoonful of salt. Dissolve in a pint of warm water one tea-spoonful of soda and one table-spoonful of melted butter or lard Mix quicklyf add flour till you can roll, but let it be as soft as possile Bake in a quick oven, and as soon as possible after mixing. Yeast Biscuit.-Take a pint of raised dough of fine flour: pick it in small pieces; add one well-beaten egg, two great-spoonfuls of butter or lard, and two grea.t-spoonfuls of sugar. WVork thoroughly for ten minutes; add flour to roll, and then cut in round cakes and bake on tin, or mold into bi ts. Let them stand till liglht,nnd then bake in a quick oven. If you have no dough raised, make biscuit as you would bread, except adding more shortening. Potato Biscuit-Boil and press through a colander twelve mealy potatoes; any others are not good. While warm, add one cup of butter, one tea-spoonful of salt, four. great-spoonfuls of sugar, and half a cup of yeast. iLx in white or coarse flour till it can be well kneadedL Mold into small cakes; let them stand till light, and bake in a quick oven. These are the best kind, especially if made of coarse floor. Buns.-These are best made by the rule for potato biscuit, adding twice as much sugar. When done, rub over a mixture of half milk and half molasses, and it improves looks and taste. 69 THE HOUSEKEEPER AND HEALTHKEEPER, CHAPTER XIV. BREAKFAST AXD SUPPELR WHAT shall we have for breakfast to-morrow? is the constant question of trial to a housekeeper, and it is the aim of the present chapter to meet this want by presenting a good and successive variety of articles healthful, economical, and easily prepared. Some of the best housekeepers lhave taken this method: they provide a good supply of the followitng articles, to be used in succession -rice, corn-meal, rye flour, wheat grits, unbolted wheat, cracked %wheat, pearl wheat, oat grits, oatmeal, and liominiy, with which they make a new article for every day in the week. Some one of these is selected for either a dinner vegetable or dessert, or for a dishl at tea, and the remainder used for the next morning's breakfast. The following will indicate the methods: Corn-Meal.-Take four large cutl)s of corn-meal, and scald it. In all cases, scald corn-meal before using it. Add half a cup of fine flour, three tablespoonfuls of stigar or molasses, one tea-spoonful of soda, and one of sMt. Mlake a batter, and boil an hour or more, stirring often; or, better, cook in a tin pail set in boiling water. Use it as mush, with butter, sugar, and milk for supper. Next morning, thin it with hot water: add two or three eggs, and bake citlher as muffins or griddle-cakes. Hominy.-S,oak and then boil a quart of hominy with two heaping teasloonfuls of salt. Use it for dinner as a vegetable, or for supper with sugar and milk or cream. Next morning use the remainder, soaked in water or milk, withi two eggs and a salt-spoonful of salt. 13ake as muffins or griddle. ectkcs, or cut in slices, dil)ped in flour and fried. Farina may be used in the same way. Rice. —Pik over one pint of rice; add two tea-spoonfuls of salt and three quarts of boiling water. Then boil fifteen minutes; then uncover; let it steam fifteen minutes. This to be used for a vegetable at dinner, or for a tea-dish, with butter and sugar. At night, soak the remainder in as much milk or water, and next morning add as much fine or unbolted flour as there BIEAKPASF AND SUPPEIL was rice, three eggs, a tespoonful of salt, and half a t V L of Thin with water or milk, and bake as muffins or griddlcakes The most econoidel Breakft Dih, (healthfuil also).-Keep ajar for nants of bread, both coarse and fine, for potatoes, remnants of hominy, rie, grits, cracked wheat, oat-meal, and all other articles used on table Add all remnants of milk, whether sour or sweet, and water enough to soak al, so as to be soft, but not thin. When enough is collected, add enough water to make a batter for griddle-cakes, and put in enough soda to sweeten it. Add two spoonfuls of sugar, and half a tea-spoonful of salt, and two eggs for each quart, and you make an excellent dish of material, most of it usually wasted. Thicken it a little with fine flour, and it makes fine waffles. Biscuits of sour Milk and white or unbolted Flour.-One pint unbolted flour. One spoonful of sugar. One tea-spoonful of salt. Mfelt a spoonful of butter in a little of the sour milk; then mix al, and just before setting in the oven, add very quick-ly and very tAoroghly a teaspoonful of soda dissolved in half a teacup of water. This should be done last and quickly so that the carbonic acid gas produced by the union of the soda and the acid of the milk (lactic) may not escape. Ulse half a teacup of fine flour when molding into biscuits. Pearl Wheat or Cracked Wheat-Boil one pint in a pail set in boiling water till quite soft, but so as not to lose its form. Add a tea-spoonful of sugar, and as much salt; also water, when needed. It must boil a long time. Eat a part for supper, with sugar and cream, and next morning add two eggs, a great-spoonful of sugar, and fine flour enough to make it suitable for muffinrings or drop-cakes. Bye and Corn-Meal.-Put into a pint and a half of boiling water one ten spoonfiul of salt, two great-spoonfuls of sugar, two well-beaten eggs, three greatspoonfuls of corn-meal or unbolted wheat. Thicken with rye flour, and then add two well-beaten eggs. Bake in muffin-rings or as drop-cakes. Oat.Meal.-Take one pint of boiling water, and pour it on to one pint of oat-meal. Add a great-spoonful of butter, half a tea-spoonful of salt, and two great-spoonfuls of sugar. Stir fast and thoroughly; then add two well-beaten eggs, and boil twenty minutes. To be eaten as mush for supper; and next morning thin it, and bake in muffin-rings. Several of the above articles are good with only salt and water; and many persons would like them better with the butter, sugar, and eggs omitted. 71 72 TIE HOUSEKEEPER AND HEALTIKEEPEL Wheat Xuffil-One pint of milk, and two eggs. One table-spoonful of yeast, and a salt-spoonful of salt. One table-spoonful of butter. M1ix these ingredients with sufficient flour to make a thick batter. Let it rise four or five hours, and bake in muffin-rings. This can be made of unbolted flour or grits, adding two great-spoonfuls of molasses, and it is very fine. Mlake it so thick that a tablespoon will stand erect in it. Sally Lunn, improved.even tea-cups of unbolted flour, or fine flour. One pint of water. lilhf a cup of melted butter, and half a cup of sugar. One pinch of sa.lt. Thlree well-beaten eggs. Two table-spoonfuls of brewers' yeast, or twic/ as much of liome-brewed. Pour into square buttered pans, and let it rise two or three hours with brewers' veast; with home-brewed, five hours are required. It is still better baked in patties. Cream Griddle-Cakes.-One pint of thick cream. One tea-spoonful of salt. One table-spoonful of sugar. Three well-beaten eggs. Mlake a thin batter of unbolted or of fine flour, and bake on a griddle. Royal Crumpets.-Three tea-cups of raised dough. Two table-spoonfils of melted butter. Ilalf a tea-cup of lwhite sugar, mixed with three well-beaten eggs. Bake in two buttered pans for half an hour. Muffins of fine Flour or unbolted Flour.-One pint of milk or water. One pinchli of salt. .Two well-beaten eggs. One table-spoonful of yeaist. MIake a thick batter of fine flour or unbolted flour, and let it rise four or five hours. Bake in muffin-rings. Unbolted Flour Waffies.-One pint of unbolted flour. One pint of sour milk, or buttermilk, or water. Ilalf a tea-spoonful of soda, or more if needed, to sweeten the milk. Three well-beaten eggs. Two table-spoonfuls of sugar. Drop Cakes of fine Wheat or of Rye.-One pint of milk or water. One pinch of salt. Two table-spoonfuls of sugar. Three well-beaten eggs. Stir in rve, or fine or unbolted flour to a thick batter, and bake in cups or patties halt an hour. BRAKlFAST AiDd SUrIrLZ. fhowe's Rnfo0mk.ne quart of sifted o,m ade One tespoonful of salt. Three pints of scalded sweet milk or water. Half a tea-spoonful of soda in two great-fspo b ofwarm water. Half a tea-cup of sugar. Eight eggs, the whites beaten separately, and added the last thing Stake the cakes an inch thick in buttered pans before baking, and, if bak right, they will puff up to double the thickness, like spongeake, and ae vey fine. Rice Waffle-One pint of milk. Half a teacup of solid boiled rice, oied three hours in the milk. Two cups of wheat flour or rice flour. Three well-beaten eggs. Bake in waffle-irons. The rice must be salted enough when boiled. Another Rico Dish.-One pint of rice, well cleaned. Three quarts of cold water. Three tea-spoonfuls of salt. Boil it twenty minutes; then pour off the water, add milk or cnm, d let it boil ten minutes longer, till quite soft. Let it stand till cold, and them cut it in slices and fry it on a griddle. It can also be made into griddledc or muffins by the preceding recipe. A good and easy Way to use cold Rice.-Heat a pint of boiled rice in milk; add two well-beaten eggs, a little salt, butter, and sugar; let it boil up oe, and then grate on nutmeg. Buckwheat-Cakea-One quart of buckwheat. One tea-spoonful of salt. Two table-spoonfuls. of distillery yeast, or four of hombrwed Two table-spoonfuls of molasses. Wet the flour with warm water, and then add the other articles. Keep this warm through the night. If it sours, add half a tea-spoonful of soda in warm water. These cakes have a handsomer brown if wet with milk or part milk. Fine Cottage Cheese.-Let the milk be turned by rennet, or by setting it n a warm place. It must not be heated, as the oily parts will then pass off, and the richness is lost. When fully turned, put in a coarse linen bag, and hang it to drain several hours, till all the whey is out. Then mash it fine, salt it to the taste, and thin it with good cream, or add but little cream, and roll it into balls. When thin, it is very fine with preserves or sugared fruit. It also makes a fine pudding, by thinning it with milk, and adding eggs and sugar, and spice to the taste, and baking it. M3any persons use milk when turned to bonny/clabber for a dessert, putting on sugar and spice. Chldren are fond of it. 4 73 T4 E T HOUSE,EEZE AND HEA EPR. CHAPTER XV. PUDDINGS AD PIES. WnHERE sugar is made by slaves, the little children feed constantly on it, and grow fat and healthy. But they are nearly naked, live out-of-doors, exercise constantly, and have nothing to do but play. Thus their lungs and skin gain the healthful and purifying action of the air and the sun, and the excess of carbonaceous food is rendered harmless But for those whose skin never meets the sun, rarely meets the air, and only now and then some water, a very different regimen is neediful. Sugar, molasses, butter, and fats are chiefly carbonaceous, and therefore demand a large supply of oxygen through lungs and skin. And yet our custom is to use fine flour, which is chiefly carbon; butter and cream, chiefly carbon; sweet cakes, chiefly carbon; sweetmeats and candy, chiefly carbon; and worst of all, pie-crusts, chiefly carbon, and the most difficult of all food for digestion. But the love for sweet food is common to all, and demands gratification. All that is required is moderation and temperance. For these reasons, a large supply is here provided of cakes and puddings, which are not rich, and yet are as highly relished as richier food. As pies are the most unhealthful of all food, some instruction and but few recipes are given, lest, if entirely omitted, the book would not be read so w%idely, and other more unhealthful ones be used. The puddings here offered afford a great variety for desserts, are made with far less labor than pies, and are both more economical and more healthful. They also can be made more ornamental and attractive in appearance, and equally good to the taste.' It is hoped, therefore, that the conscientious housekeeper will not tempt her family to eat unhealtlhfuil food when such an abundance is offered(l that is at once economical of labor, time, expense, and health. The first recipe for pudding can be varied in many ways, and has the PUDDINGS A.ND PU advantage which heretofore has recommended pies, namely, that several can be made at once, and kept on hand as equally good either cold or warmed over. It is also economical and convenient, as not requiring eggs or milk. The Queen of anll Pudding- Soak a tea-cup of tapioca and a tepo ful of salt in three tumblerfuls of warm, not hot, water for an hour or two, tin softened. Take away the skins and cores of apples without dividing thean, put them in the dish with sugar in the holes, and spice if the apples are without flavor: not othlierise. Add a cup of water, and bake till the apples are softened, turning them to prevent drying, and then pour over the tapioca, and bake a lon9 time, till all looks A BROWN.ISS YELLOW. at with a hard sauce. Do not fail to bake a long time. This can be extensively varied by mixing chopped apples, or quinces, or oranges, or peaches, or any kind of berries with the tapioca; and then sugar must be added according to the acid of the fruit, though some would prefer it omitted when the sauce is used. The beauty may be increased by a cover of sugar beaten into the whites of eggs, and then turned to a yellow in the oven. Several such puddings can be made at once, kept in a cool place, and when wanted warmed over; many relish it better when very cold. Sago can be used instead of tapioca. When no sago or tapioca are at hand, the following recipe for flour pudding may be used, baking a long time: Flour Puddings.-Take four table-spoonfuls of flour, half a tea-spoonful of salt, a pint of water or milk, three eggs, and a salt-spoonful of soda. Mix and beat very thoroughly, and bake as soon as done, or it will not be light It must bake till the middle is not lower than the rest. Eat with liquid sauce. This can be cooked in a covered tin pan set in boiling water. This is enough for a family of five. Change the quantity according to the family. This may be made richer by a spoonful of butter, more sugar, and some flavoring. It will be lighter not to beat the egg separately. If a bag is used to boil, rub flour or butter on the inside, to prevent sticking. Flour and Fruit Pudding&-Add to the above, chopped apples or any kind of berries. Chopped apples and quinces together are fine when dried. When berries are used, a third more flour is needed for those very juicy, and leI for cherries. Put in fruit the last thing. Ruak and tilk.-Keep all bits of bread, dry in the oven, and pound them, putting half a salt-spoonful of salt to a pint. This eaten with good milk is what is especially relished by children, and named "rusk and milk." Rusk Puddings. —-ix equal quantities of rusk-crumbs with stewed fruit or berries, then add a very sweet custard, made with four or five eggs to a 7o 76 THE HOUSEKEEPER AND HEALTHKEEPELR quart of milk. Eaten with sweet sauce. This may be made without fruit, and is good with sauce. Neat and Rusk Pudding&-Chop any kind of cold meat with salt pork or ham, season it well with butter, pepper, and salt, and add two or three beaten eggs. Then make alternate layers of wet rusk-crumbs, with milk or cold boiled hominy or rice, and bake half or three quarters of an hour. Let the upper layer be crumbs, and cover with a plate while baking, and, when nearly done, take it off to brown the top. A handsome and good Pudding easily made.-Put a pint of scalded milk (water will do as well) to a pint of bread-crumbs, and add the yelks of four eggs, well beaten, a tea-clup of sugar, butter the size of an egg, and the grated rind of one lemon. Bake, and, when cool, cover with stewed fruit of any kind. Then beat the whites of the eggs into five table-spoonfuls of powdered sugar and thejuice of one lemon. Cover the pudding with it, and set in the oven till it is a brownishli yellow. Puddings covered with sugar and eggs in this way are called Meringue Puddings. Pan Dowdy.-Put apples pared and sliced into a large pan, and put in an abundance of molasses or sugar, and some spire if the apples have little flavor; not othenrvise. Cover with bread-doughl, rolled thin, or a potato piecrust. Bake a long time, and then break the crust into the fruit in small pieces. Children are very fond of this, especially if well sweetened and baked a long time. Corn-Meal Pop-overs.-Two tumblers of scalded corn-meal fiesh ground, three well-beaten eggs, a cup of milk or water, a tea-spoonfuil of salt, and three of sugar, two spoonfuls of melted butter. Bake in hot patties, and eat with sweet sauce. Best Apple-Pie.-Take a deep dish, the size of a soup-plate, fill it heaping with peeled tart apples, cored and quartered; pour over it one tea-cup of molasses, and three great.spoonfuls of sugar, dredge over this a considerable quantity of flour, enough to thicken the sirup a good deal. Cover it with a crust made of cream, if you have it; if not, common dough, with butter worked in, or plain pie-crust, lapping the edge over the dish, and pinching it down tight, to keep the sirup from running out. Biake about an hour and a half. Alake several at once, as they keep well. Rice Pudding.-One tea-cup of rice. One tea-cup of sugar. One half tea-cup of butter. One quart of milk. Nutmeg, cinnamon, and salt to the taste. Put the butter in melted, mix all in a pudding-dish, and bake it two hours, stirring it frequently, until the rice is swollen. It is good made without butter. ol PUDDINGS AND PE - a and hlt -ddi.-Butter a deep dish, and lay n sees of and butter, wet with milk, and upon these sliced tart apples, sweetened and spiced. Then lay on another layer of bread and butter and apples, and on tinue thus till the dish is filled. Let the top layer be bread and butter, and dip it in milk, turning the buttered side down. Any other kind of fruit wll answer as welL Put a plate on the top, and bake two hours, then take it off and bake another hour. BoUied Pruit Padding.-Take light dough and work in a little butter, rol it out into a very thin large layer, not a quarter of an inch thick Corer it thick with berries or stewed fruit, and put on sugar, roll it up tight, double it once or twice, and fasten up the ends. Tie it up in a bag, giving it room to swell. Eat it with butter, or sauce not veryv sweet*. Blackberries, whortleberries, raspberries, apples, and peaches, all mke ex cellent puddings in the same way. English Curd Pudding.)-One quart of milk. A bit of rennet to curdle it. Press out the whey, and put into the curds three egg, a nutmeg, and a table-spoonful of brandy. Bake it like custard. Common Apple-Pie.-Pare your apples, and cut them from the Icor e T your dislhes with paste, and put in the apple; cover and bake until the frut is tender. Then take them from the oven, remove the upper crust, and put in sugar and nutmeg, cinnamon or rose-water, to your taste A bit of sweet butter improves them. Also, to put in a little orange-peel before they are baked, makes a pleasant variety. Common apple-pies are Tvy good, to stew, sweeten, and flatvor the apple before they are put into the oven. Mlany prefer the seasoning baked in. All apple-pies are much nicer if the apple is grated and then seasoned. Plain Custard.-Boil half a dozen peach-leaves, or the rind of a lemon, or a vanilla bean in a quart of milk; when it is flavored, pour into it a paste made by a tablle-spoonful of rice flour, or common flour, wet up with two spoonfuls of cold milk and a half tea-spoonful of salt, and stir it till it boils again. Then beat up four eggs and put in, and sweeten it to your taste, and pour it out for pies or pudding. Afore eggs make it a rich custard. Bake as pudding, or boil in a tin pail set in boiling water, stirring often, and pour into cups. Another Custard.-Boil six peach-leaves, or a lemon-pe, inl a quart of milk, till it is flavored; cool it, add three spoonfuls of sugar, a teaspoonful of salt, and five eggs beaten to a froth. Put the custard into a tin pail, set it in boiling water, and stir it till cooked enough. Then turn it into cups; if preferred, it can be baked. Mush, or Hasty Pudding.-Wet up the Indian-meal in cold water, till 170 78 THE HOUSEKEEPER AND IEALTHKEEPIEL there are no lumps, stir it gradually into boiling water which has a little sugar and more salt added; boil till so thick that the stick will tand in it. Boil slowly, and so as not to burn, stirring often. Two or three hours' boiling is needed. Pour it into a broad, deep dish, let it grow cold, cut it into slices half an inch thick, flour them, and fry them on a griddle with a little lard, or bake them in a stove oven. Stale Bread Pudding, (fine.)-Cut stale bread in thick slices, and put it to soak for several hours in cold milk. Then cook on a griddle, with some salt, and eat it with sugar, or molasses, or a sweet sauce. To make it more delicate, take off the crusts. It is still better to soak it in uncooked custard. Baker's bread is best. To prepare Rennet Wine.-Put three inches square of calfs rennet to a pint of wine, and set it away for use. Three table-spoonfuls will serve to curdle a quart of milk. Rennet Custard.-Put three table-spoonfuls of rennet wine to a quart of milk, and add four or five great-spoonfuls of white sugar and a salt-spoonful of salt. Flavor it with wine, or lemon, or rose-water. It must be eaten in an hour, or it will turn to curds. Bird'snest Pudding.-Pare tart, well-flavored apples, scoop out the cores without dividing the apple, put them in a deep dish with a small bit of mace, and a spoonful of sugar in the opening of each apple. Pour in water enough to cook them. When soft, pour over them an unbaked custard, so as just to cover them, and bake till the custard is done. A inute Pudding of Potato Starch.-Take four heaped tablespoonfuls of potato flour, three eggs, and a tea-spoonful of salt, and one quart of milk. Boil the milk, reserving a little to moisten the flour. Stir the flour to a paste, perfectly smooth, with the reserved milk, and put it into the boiling milk. Add the eggs well beaten, let it boil till very thick, whliclh will be in two or three minutes, then pour into a dish and serve with liq(uid sauce. After the milk boils, the pudding must be stirred evel-v moment till done. Tapioca Pudding. -Soak eight table-spoonfuls of tapioca in a quart of warm milk and tea-spoonful of sugar, till soft, then add two tablespoonfuls of melted sweet lard or butter, five eggs well beaten, spice, sugar, and wine to your taste. Bake in a buttered dish, without any lining. Sago may be used in place of tapioca. Cocoa-Nut Pudding (plain).-Take one quart of milk, five eggs, and one cocoanut, grated. The eggs and sugar are beaten together, and stiited into the milk when hot. Strain tlhe milk and eggs, and add the c(coa.nut, with nutmeg to the taste. Bake about twenty minutes like puddings. PUDDINGS AND Pm NrowZVagUM fuor Pa e. —Take a pumpnorwinter, cut in pieces,take off the rind and remove the seeds, and boil it until tender, then rub it through a sieve. When cold, add to it milk to thin it, and to each quart of milk five well-beaten eggs. Sugar, cinnamon, and ginger to your taste. The quantity of milk must depend upon the size and quality of the squash. These pies require a moderate heat, and must be baked until the centre is firm. Ripe Fruit Pies-Peach, Cherry, Plma, Currant, and 8trawberry.-Line your dish with pastes After picking over and washing the fruit carefully (peaches must be pared, and the rest picked from the stem), place a layer of fruit and a layer of sugar in your dish, until it is well filled, then cover it with paste, and trim the edge neatly, and prick the cover. Fruit-pies require about an hour to bake in a thoroughly-heated oven. Mock Cream.-Beat three eggs well, and add three heaping tea-spoonfuls of sifted flour. Stir it into a pint and a half of boiling milk, add a sal-spoou of salt, and sugar to your taste. Flavor with rose-water or essence of lemon This can be used for cream-cakes or pastry. A Pudading of Fruit and Bread CrumbL-5fix a pint of dried and pounded bread-crumbs with an equal quantity of any kind of berries, or of dried and chopped sour apples. Add three eggs, half a pint of milk, three spoonfuls of fine flour, and half a tea-spoonful of salt. Bake on a griddle or in an oven in muffin-rings, or, when made thinner, as griddle-cakes. If dried fruit Is used, more milk is needed than for fresh berries. This may also be boiled for a pudding. Flour the puddingcth and tie tight, as it will not swell in cooking. Bread and Apple Dumplings — %ix half a pint of dried breadcrumbs and half a pint of fine flour. Wet it with water and two eggs thick enough to roll. Then put it around large apples peeled and cored whole, and boil for dumplings in several small floured cloths, or put all into one large floured cloth, tied tight, as they will not swell Try with a fork, and when the ap. ples are soft, take up and serve with a sweet sauce. An excellent Indian Pudding without Eggs.-Take seven heaping spoonfuls of scalded Indian meal, half a tea-spoonful of salt, two spoonfuls of butter or sweet lard, a tea-cup of molasses, and two tea-spoonfuls of ginger or cinnamon, to the taste Pour into these a quart of milk while boiling hoL l Mix well and put in a buttered dish. Just as you set in the oven, stir in a teau of cold water, which will produce the same effect as eggs. Bake three-quarters of an hour in a dish that will not spread it out thin. Boiled Indian and Suet Pudding.-Three pints of milk, ten heaping tablespoonfuls of sifted Indian meal, a tumblerful of molasses, two egg Scald 79 80 THE HOUSEKEEPER AND HEALTHEErPERIL the meal with the milk, add the molasses and a teaspoonful of dalt. Put in the eggs when it is cool enough not to scald them. Put in a table-spoonful of ginger. Tie the bag so that it will be about two-thirds full of the pudding in order to give room to swell The longer it is boiled the better. Some like a little chopped suet with the above. A Dessert of Rice and Fruit.-Pick over and wash the rice, and boil it fifteen minutes in water, with salt at the rate of a heaping tea-spoonful to a quart. Rice is much inproved by having the salt put.in while cooking. Pour out the water in fifteen minutes after it begins to boil. Then pour in rich milk and boil till of a pudding thickness. Then pour it into cups to harden, when it is to be turned out inverted upon a platter in small mounds. Ilake an opening on the top of each, and put in a pile ofjelly or fruit. Lastly, pour over all a custard made of three eggs, a pint of milk, and a tea-spoonful of salt boiled in a tin pail set in boiling water. This looks very prettily. Sweet cream with a little salt.can be used instead of custard. This can be modified by having the whole put in a bowl and hardened, and then inverted and sev. eral openings made Tor the fiuit. Another Dessert of Rice and Fruit.-Boil the rice in salt and water, a teaspoonful to a quart of water. WHhen cooked to a ptudding consistency, cool it, and then cut it in slices. Then put a thin layer of rice at the bottom of a pudding-dish, cover it with a thin layer of jelly or stewed fruit half an inch thick. Continue to adld alternate layers of rice and jelly or fruit, smooth it at top, grate on sugar, and then cut the edges to show stripes of fruit and rice. HIelp it in saucers, and have cream or a thin custard to pour on it. Mlake the custard with two eggs, half a pint of milk, and half a tea-spoonful of salt. Boil it in a pail set in boiling water. Dessert of cold Rice and stewed or grated Apple.-Cut cold boiled rice in slices, and then lay in a buttered pudding-dish alternate layers of rice and grated or stewed apples. Add sugar and spice to each layer of apples. Cover with the rice, smooth with a spoon dipped in cold water or milk, and bake three-quarters of an hour if the apples are raw. To be served with a sweet sauce. A rich Flour Pudding.-Six eggs. Three spoonfuls of flour. One pint of milk. A tea-spoonful of salt. Beat the yelks well and mix them smoothly with the flour, then add the milk. Lastly, whip the whites to a stiff froth; work them in, and bake immediately. To be eaten with a liquid sauce. Apple-Pie.-Take fair apples; pare, core, and quarter them. Take four table-spoonfuls of powdered sugar to a pie. I..,,. -11,,, PUDDINGS AND PIP - Put into a preserving-pan, with the sugar; water ea h to make thi sirup; throw in a few blades of mace; boil the apple in thesirup until tender, a little at a time, so as not to break the pieces. Take them out with care, and lay them in soup-dishes. When you have preserved apple enough for your number of pies, add to the remainder of the sirup cinnamon and rose-water, or any other spice, enough to flavor it well, and divide it among the pies. Mfake a good paste, and line the rim of the dishes, and then cover them, leaving the pies without an under crust. Bake them a light brown. Spiced Apple Tarts.-Rub stewed or baked apples through a sieve; sweeten them, and add powdered mace and cinnamon enough to flavor them. If the apples are not very tart, squeeze in the juice of a lemon. Some persons like the peel of the lemon grated into it. Line soup dishes with a light crust, double on the rim, and fill them and bakle them until the crust is done. Lit tle bars of crust, a quarter of an inch in width, crossed on the top of the tart before it is baked, are ornamentaL Baked Indian Pudding.-Three pints of milk. Ten heaping tablespoonfuls of Indian meal. Three gills of molasses. A piece of butter as large as a hen's egg. Scald the meal with the milk, and stir in the butter and molases, and bak four or five hours. Some add a little chopped suet in place of the butter. This can be boiled. Apple Custard.-Take half a dozen very tart apples, and take of the skin and cores. Cook them till they begin to be soft, in half a teacup of water. Then put them in a pudding-dish, and sugar them. Then beat six eggs with four spoonfuls of sugar; mix it with three pints of milk, and two tes-ofuls of salt; pour it over the apples, and bake for about half an hour. Plain Macaroni or Vermicelli Padding-Put two ounces of macaroni or vermicelli into a pint of milk, and simmer until tender. Flavor it by putting in two or three sticks of cinnamon while boiling, or some other spice when done. Then beat up three eggs, mix in an ounce of sugar, hLdf a pint of milk, a tea-spoonful of salt, and a glass of wine. Add these to the broken macaroni or vermicelli, and bake in a slow oven. Green Corn Pudding.-Twelve ears of corn, grated. Sweet-corn is best. One pint and a half of milk. Four well-beaten eggs. One tea-cup and a half of sugar. MIix the above, and bake it three hours in a buttered dish. More sugar is needed if common corn is used. Bread Padding for Invalids or young Childr-Grate half a pound of stale bread; add a pinch of salt, and pour on a pint of hot milk, and let it 4* 81 1ll 82 TE HOUSEKEEPER AND EALTHKEEPEVL soak half an hour. Add two well-beaten eggs, put it in a covered blasinjust large enough to hold it, tie it in a pudding.-cloth, and boil it half an hour; or put it in a buttered pan in an oven, and bake it that time. Make a sauce of thin sweet creamn, sweetened with sugar, and flavored with rose-water or nutmeg. A goodm Paddng.-Line a buttered dish with slices of wheat bread, first dipped in milk. Fill the dish with sliced apple, and add sugar and spice. Cover with slices of bread soaked in milk; cover close with a plate, and bake three hours. Loaf Pudding.-When bread is too stale, put a loaf in a pudding-bag and boil it in salted water an hour and a half, and eat it with hard pudding-sauce. A Lemon Pudding.-Nine spoonfuls of grated apple, one grated lemon, (peel and pulp,) one spoonful of butter, and three eggs. Mix and bake, with or without a crust, about an hour. Cream improves it. Green Corn Patties, (like oysters.)-Twelve ears of sweet-corn grated. (Yellow corn will do, but not so well.) One teaspoonful of salt, and one of pepper. One egg beaten into two table-spoonfuls of flour. Mix, make into small cakes, and cook on a griddle. Cracker Plum Pudding, (excellent.)-iMake a very sweet custard, and put into it a tea-spoonfiul of silt. Take soda crackers, split them, and butter them very thick. Put a layer of raisins on the bottom of a large pudding-dish, and then a layer of crackers, and pour on a little of the custard when warm, and after soaking a little, put on a thick layer of raisins, pressing them into the crackers with a knife. Then put on another layer of crackers, custard and fruit, and proceed thus till you have four layers. Tlhen pour over the whole enough custard to rise even with the crackers. It is best made over night, so that the crackers may soak. Bake from an hour and a half to two hours. During the first half-hour, pour on, at three different times, a little of the custard, thinned with milk, to prevent the top from being hard and dry. If it browns fast, corer with paper. Bread and butter pudding is made in a similar manner. SAUCES FOR PUDDINGS. ILiquid 8auce.-Six table-spoonfuls of sugar. Ten table-spoonfuls of water. Four table-spoonfuls of butter. Two table-spoonfuls of wine. Nutmeg, or lemon, or orange-peel, or rose-water, to flavor. Heat the water and sugar very hot. Stir in the butter till it is melted. but be careful not to let it boil Add the wine and nutmeg, just before it is used. - -. - -1 " v PUDDING8 AN" PE Ba m ko-T-wo tablespoonfals of butter. Ten table-spoonfuls of sugar. Work this till white, then add wine or grated emo, and d to your taste. Another Hard BaumeeM —x half as much butter as sar, #ad heat is f teen minutes in a bowl set in hot water. Stir till it fome laorwith wine or grated lemon-peeL A Healthful Padding Sauce.-Boil, in half a pint of water, some orage or lemon-peel, or peach-leaves. Take them out and pour in a thin paste, made with two spoonfuls of flour, and boil five minutes. Then put in a pint of sugar, and let it boil. Then put in two spoonfuls of butter, add a glass of wine, and take it up before it boils. An excellUent Bauce for any Ki"d of PAdding.-Beat the yelks of three eggs into sugar enough to make jt quite sweet. Add a teacup of creatn, or milk, and a little butter, and the grated peel and juice of two lemons. When lemons can not be had, use dried lemon-peel, and a little tartatic acid. This is a good sauce for puddings, especially for the Starch linute Pudding. Good cider in place of wine is sometimes usel PASTE FOR PUDDINGS AND PIES. This is an article which, if the laws of health were obeyed, would be banished from every table; for it unites the three evilsanimal fat, cookecd animal fat, and heavy bread. Nothinfi in the whole range of cooking is more indigestible than rich piecrust, especially when, as bottom crust, it is made still worse by being soaked, or slack-baked. Still, as this work does not profess to leave out unwholesome dishes, but only to set forth an abundance of healthful ones, and the reasons for preferring them, the best directions will be given for making the best kinds of paste. PiCrusu without Fat-Good crusts for plain pies are made by weting up the crust with rich milk turned sour, and sweetened with saleratus. Still better crusts are made of sour cream, sweetened with saleratus. MIealy potatoes boiled in salt water and mixed with the same quantity of flour, and wet with sour milk sweetened with saleratus, make a good crst. Good light bread rolled thin makes a good crust for Pan-Dowdy, or pa pie, and also for the upper crust of fruit-pies, to be made without bottom crusts. PieCrut made with Butter.-Very plain paste is made by taking a quar 83 84 THE HOUBIEK,EPER AND HEALT EPEIL ter of a pound of butter for every pound of flour. Still richer, allow three quarters of a pound of butter to a pound of flour. Directions for making rich Plierust-Take a quarter of the butter to be used, rub it thoroughly into the flour, and wet it with cold water to a stiff paste. Next dredge the board thick with flour, cut up the remainder of the butter into thin slices, lay them upon the flour, dredge flour over thick, and then roll out the butter into thin sheets, and lay it aside. Then roll out the paste thin, cover it with a sheet of this rolled butter; dredge on more flour, fold it up and roll it out, and repeat the process till all the butter is used up. Paste should be made as quick and as cold as possible. Some use a marble table in order to keep it cold. Rollfromn you every time. CAKL C,:A;T.R XVL CAKI Tuz multiplication of recipes for cakes, pies, puddins, and desserts is troublesome and needless, inasmuch as a little generalization will reduce them to a comparatively small compass, and yet afford a large variety. Cake is of three classes, as raised either by eggs, or by yeast, or by powders; and different proportions of flour, sugar, shortening, and wetting make the variety, as it appears in what follows. General Directions. Sift iour, roll sugar, sift spices, and prepare fruit beforehand. Break eggs that are to be whipped, one at a time, in a cup, and let none of the yelk go in. IHave them cold, and you will get on faster. Excepting dough-cake, never use the hand in making cake, but a wooden spoon, and in an earthen vesseL The goodness of cake depends greatly on baking. If too hot at bottom, set the pan on a brick; if too hot at top, cover with paper. If top-crust is formed suddenly, it prevents what is below from rising properly; and so, when the oven is very hot, cover with paper. When fruit is used, sprinkle the fruit with a little flour to keep it from sinking when baking. Some put fruit in in layers, one in the middle and another near the top, as this spreads it evenly. Put in the flour just before baking. When using whites beaten to a froth separately, put in the last thing, so that the bubbles of air which make the lightness may be retained more perfectly. Bake as soon as the cake is ready. Water is as good as milk for most cakes as well as for bread; a mixture of new and stale milk injures the cake. Streaks in cake are made either by imperfect mixing, or U = t 85 86 THE HOUSEKEEPR AND HEALTHKEEPERIL unequal baking, or by sudden decrease of heat before the cake is done. Try when cake is done, by inserting a splinter or straw; if it comes out clean, the cake is done. The best way to keep cake is in a tin box or stone jar. Do not wrap cake or bread in a cloth. In baking, move cake gently if you change its place, or it will fall in streaks. Cake is more nicely baked when the pan is lined with oiled paper, especially in old pans, which often give a bad taste to the bottom and sides of the cake. CAKE RAISED W'ITII POWDERS. Although it is unhealtlhful to use powders in bread for daily food, the small quantity used for cake will do no harm. The cake most easily made is raised with soda and cream tartar or other baking powders, and many varieties can be made by the following recipes: One, Two, Three, Four Cake.-Take one cup of butter, (half a cup is bet ter,) two cups of sugar, three cups of flour, and four eggs. MIix butter, sugar, and yclks. Then add the flour very thoroughly, and lastly the whites in a stiff froth. Bake immediately, and the cake will be light, with nothing added. But it is equally light to omit the eggs and work two tea-spoonfuls of cream tartar into the flour, and then mix well first the butter and sugar, and then the flour.'hen ready to bake, mix very thoroughly and quickly a tea-spoonful of soda, or a bit of sal volatile dissolved in a cup of warm (not hot) water. This makes two loaves. The following are varieties made by this recipe, using raising either with eggs or powders: Chocolato-Cake.-Bakle the above in thin layers, only a little thicker than carpeting. When nearly cool, spread over the cake a paste made of equal parts of scraped chocolate and sugar wet with water. PIlace the cake in layers one over another, frost the top, and then cut in oblong pieces for the cake-basket. JoellUy-Cake.-Proceed as above, only using jelly instead of chocolate.. Orange-Cake.-Proceed as for jelly.-cake, having flavored the cake when making with a little grated orange-peel The oranges must be peeled, chop. ped fine, and sweetened. Almond and Cocoa-nut Cake.-Blanch three ounces of almonds, (that is, pour on boiling water and take off the skins.) Chop or pound them with an equal quantity of sugar, make a thin paste with water, and use this instead of the jelly. Cocoa-nuit, chopped fine, can be used instead of almonds. Straw. CAKE. bm4e PocAe, A, nd Qi and ay otih fiW ma or cooked, can be used in place of the jelly, being firt s nee e& This cake can be made richer by adding spices and fruit before baking Cream can be used in place of butter. Chopped almonds, citron, or nut may be put in the cake for baking, making still another variety. CAKES RAISED WITHi EGGS Pomud.tke, (very rich.)-One pound of flour, one pound of sugr, half a pound of butter, nine eggs, a glass of brandy, one nutmeg, one te-spooful. of pounded cinnamon. Mix half the flour with the butter, brandy, and spice; add the yelks of eggs beaten well into the sugar. Beat the whites to a stiff froth, and add them in alteniate spoonfuls with the ret of the floar: then beat a long time, and bake as oon as done. Plain Cake raised with Egg.-Take a pound or quart of flour, half as much sugar, half as much butter as sugar, four or five eggs, one nutmeg, and a tea-spoonful of cinnamon. Mix well the sugar, butter, yelk, and spice; then the flour, and last the whites as stiff froth. These two cakes are varied by adding citron, fruit, or other spices, making them more, or less rich. FruitCake.-TliThis to be made either like pound-tke, with fruit added; or like plain cake, raised with eggs or yeast, adding fruit. lValnut-mneats or Almonds may be chopped and put in the cake instead of fruit, making another variety. Huckleberry-Cake.One quart of huckleberries, three cps of sugar, three cups of flour, six eggs, one cup of sweet milk, and one teaspoonful of soda dissolved in a little hot water. Cream the butter and sugar, and add the beaten yelks. Then add the milk, flotur, and two grated nutmegs. Then add the whites, whipped to a stiff froth, and the berries, gently, so as not to mash them. An excellent cake. Currants and other berries may be used in the same way. If very sour, add more sugar. If doubtful of raising it enough, add a tea-spoonful of soda; or, more surely, a bit of sal volatile the size of a bickory.nut Gold and Silver Cake.-This makes a pretty variety when cut and placed together in a cake-dish. For each, take one cup of sugar (for the silver, white; and for the gold, brown), half a cup of butter, half a cup of milk, two cups of flour, one tea-spoonful of cream tartar, and half as much od For the one, use the yelk of three eggs; and the white, as stiff froth, for the other. Mlix the cream tartar very thoroughly in the flour, and put in the soda last. Bake immediately. This makes one loaf of each kind, in flat pans, and is to be frosted. If more is wanted, double the quantity of each ingredient. Rich Spong e.-Take twelve eggs, and the weight of ten in sugar, and 87 88 THE HOUSEKEEPER AND HEALTKERPER. six in flour. Beat the sugar into the yelks, add the juice and grated peel of one lemon, then the flour, and then the whites cut to a stiff froth, and bake as soon as possible. Bake in brick.shaped pans, and line them with buttered paper. Plain SpongeCake, (easily made.) — ix thoroughly two cups of sifted flour and two cups of white sugar with one tea-spoonful of cream tartar. Beat four eggs to a froth, not separating the whites, and add some grated lemonpeel, or nutmeg, or rose-water. Just before baking, add half a tea-spoonful of soda dissolved in three great-spoonfuls of warm water. Beat quick, and set in the oven immediately. GINGERBREAD, FRIED CAKES, COOKIES, AND OTHER CAKES. Aunt Esther's Gingerbread.-Take half a pint of molasses, a small cup of soft butter, a gill and a half of water, a heaping tea-spoonful of soda dissolved in a table-spoonful of hot water, and one even table-spoonful of strong ginger, or two if weak. Rub butter and ginger into the flour, add the water, soda, and molasses, and while doing it, put in two table-spoonfuls of iinegar. Roll it in cards an inch thick, and bake half an hour in a quick oven. Sponge Gingerbread.-Add to the above two beaten eggs, and water to make it thin as pound-cake, and bake as soon as well mixed. Ginger-Snaps and Seed-Cooldkies.-One cup of butter, two cups of sugar or molasses, one cup of water, one table-spoonful of ginger, one heaping teaspoonful of cinnamon and one of cloves, one tea-spoonful of soda dissolved in a small cup of hot water. MIix and add flour for a stiff dough, roll and cut in small round cakes. Omit the spices, and put in four or five tablespoonfuls of caraway seeds, and you have seed-cakes. Leave out all spice and seeds, and you have plain cookies. Fried Cakes.-For Doughnuts, use the recipe for Plain Sponge-Cake, adding flour enough to roll. Or take Plain Cake raised with eggs, and add flour enough to roll. Or take Dough-Cake, or Plain Loaf-Cake, and thicken so as to roll. Roll about half an inch thick and cut into oblong pieces. For Crullers, take plain cake raised with ergs, and thicken stiff with flour; roll it thin, and cut into strips, and form twisted cakes. Mfore sugar and butter make it richer, but less healthful. Inave plenty of lard, or, better, strained beef-fat, quite hot; try with a small piece first, and, if right, there will be a bubbling. Turn two or three times to cook all alike, break open one to try if done, and when done, take up with a skimmer and drain well. If the fat is too hot, it will brown too quick; if not hot enough, the fat will soak into the cake. Remember that fi.-ing is the most unhealthful mode of cooking food, and the one most likely to be done amiss. CAKE. CAEC RAISED WIT YEAST. la f -f.-Two pounds of dried and sifted flour, a t of wm, water in which is melted a quarter of a pound of butter, half a te nful of salt, three eggs without beating, and three quarters of a pound of gar, well mixed; and then add two nutmeg, two tea-spoonfuls of cinamon, and two gills of home-brewed or half as much distillery yeasts Vhen light, add two or three pounds of fruit, and let it stand half an hour. Rich Loaf-CMe is made like the above, only adding more butter and sugar. The following are specimens of the diverse proportions: Four pounds of flour, three of sugar, two of butter, a quart of water or milk, ten unbeaten eggs, half a pint of wine, three nutmegs, three tea-spoonfuls of cinnamon, and two cloves; two gills of distillery yeast, or twice as much home-brewed. This is what in N'ew-England would be called Election or CommencementCake. Two or three risings used to be practiced, but one is as good if the mixing is thorough. Dough-ake.-Three cups of raised dough, half a cup of butter, two cups of sugar, two eggs, fruit and spice to the taste. When light, bake in loavet This can be mnade more or less sweet, and shortened by lessening or increasiug the quantity of dough. It must be mixed with the hands. S Icing for Cake.-Put the whites of eggs into a dish, and for each egg use about a quarter of a pound of sugar. Beat the whites, slowly adding the sugar. This is better than beating the whites first, and then adding sugar. A little lemon-juice or tartaric acid makes it whiter and better. Spread the icing, after pouring it upon the centre, with a knife dipped in water. If yoQ can, dry in an open, sunny window. Otherwise, harden it in the oven. It improves it by mixing, when adding sugar, some almonds pounded to a thin paste. . 89 90 HOUSEKEEPER AND HEXAL EIRPL CIAPTER XVIL PRESERVES A-D JELLIES. General Directions. GATHER fruit when it is dry. Long boiling hardens the fi'uit. Pour boiling water over the sieves used, and wring out jelly-bags in hot water the moment you are to use them. Do not squeeze while straining through jelly.bags. Let the pots and jars containing sweetmeats just made remain uncovered three days For permanent covering, lay brandy papers over the top, cover them tight, and seal them; or, what is best of all, soak a split bladder and tie it tight over them. In drying, it will shrink so as to be perfectly air-tight. Keep them in a dry but not warm place. A thick, leathery mold helps to preserve fruit, but when mold appears in specks, thile preserves must be scalded in a warm ovei, or the jars containing them are to be set into hot water, which must then boil till the preserves are scalded. Always keep watch of preserves which are not sealed, especially in warm and damp weather. The only sure way to keep themn withlout risk or care is to make them with enough sugar and seal them or tie bladder covers over. The best kettle is iron lined with porcelain. If brass is used, it nmust be bright, or acids will make a poison. Thle chief art is to boil continuously, slowly, and gently, and take up as soon as done; too long boiling makes the firuit hard and dark. Jellies will not harden well'i the boiling stops for some minutes. Try jellies with a spoon, and as soon as they harden around the edge quickly, they are done. In making, the sugar should be heated, and not added till the juice boils. Keep preserves in small glass jars, as frequent opening injures them. PRESE RVES AND J Cnned r t.-Ths is far mor economical thai to peer in sugar. Some can be canned without any sugar, and very nice sugar demands onIl one fourth sugar to three fourths fruit. The best cans are glass with metal tops. Those of Wilcox are the best known to the author. The W. L Imp lay's, of Philadelphia, are recommended as best of any. Directions.-Set the jars in a large boiler, and then fill it with cold water and heat to boiling. Having filled the jars to within an inch of the top with alternate layers of fruit and sugar, (in proportion of one half or one fourth of a pound of sugar to a pound of fruit, according as it is more or less acid,) set them in cold water. As soon as the fruit has risen to the top of the jar, screw on the cover and take from the water. Peaches and pears may be canned without sugar. To clarify Sirup for Sweetmeat&-For each pound of sugar allow half a - pint of water. For every three pounds of sugar allow the white of one egg. lix when cold, boil a few minutes, and skim it. Let it stand ten minutes and skim it again, then strain it. Brandy Peaches.-Prick the peaches with a needle, put them into a kettle with cold water, heat the water, scald them until sufficiently soft to be penetrated with a straw. Take half a pound of sugar to every pound of peaches; make the sirup with the sugar, and while it is a little warm mix two thirds as much of white brandy with it, put the fruit into jars and pour the sirup over it. The late white clingstones are the best to use. Peaches, (not very rich.)-To six pounds of fruit put five of sugar. Make the sirtll. Boil the fruit in the sirup till it is clear. If the fruit is ripe, half an hour will cook it sufficiently. Peaches, (very elegant.)-First take out the stones, then pare them. To every pound of peaches allow one third of a pound of sugar. Mlake a thin sirup, boil the peaches in the sirup till tender, but not till they break. Put them into a bowl and pour the sirup over them. Put them in a dry, cool place, and let them stand two days. Then make a new, rich sirup, allowing three quarters of a pound of sugar to one of fruit. Drain the peaches from the first sirup, and boil them until they are clear in the last sirup. The first sirup must not be added, but may be used for any other purpose you please, as it is somewhat bitter. The large white clingstones are the best. To preserve Quinces whole.Select the largest and fairest quinces, (as the poorer ones will answer for jelly.)'rake out the cores and pare them. Boil the quinces in water till tender. Take them out separately on a platter. To each pound of quince allow a pound of sugar. lake the sirup, then boil the quinces in the sirup until clear. Quince Jelly.-Rub the quinces with a cloth until perfectly smooth. Re move the cores, cut them into small pieces, pack them tight in your kettl 91 92 S B ROUSEKEXPER AND HEALTEKEEPEL pour cold water on them until it is on a level with the fruit, but not to cover it; boil till very soft, but not till they break Dip off all the liquor yon can, then put the fruit into a sieve and press it, and drain off all the remaining liquor. Then to a pint of the liquor add a pound of sugar and boil it fifteen minutes. Pour it, as soon as cool, into small jars or tumblers. Let it stand in the sun a few days, till it begins to dry on the top. It will continue to harden after it is put up. Calf's-Foot Jelly.-To four nicely cleaned calf's feet put four quarts of water; let it simmer gently till reduced to two quarts, then strain it and let it stand all night. Then take off all the fat and sediment, melt it, add thejuice, and put in the peel of three lemons and a pint of wine, the whites of four eggs, three sticks of cinnamon, and sugar to your taste. Boil ten minutes, then skim out the spice and lemon-peel and strain it. The American gelatine, now very common, makes a good jelly, with far less trouble; and in using it, you only need to dissolve it in hot water, and then sweeten and flavor it. To preserve Apples.-Take only tart and well-flavored apples; peel and take out the cores without dividing them, and then parboil them. MIake the sirup with the apple water, allowing three quarters of a pound of white sugar to every pound of apples, and boil some lemon-peel and juice in the sirup. Pour the sirup, while boiling, upon the apples, turn them gently while cooking, and only let the sirup simmer, as hard boiling breaks the fruit. Take it out wvhen the apple is tender through. At the end of a week, boil them once more inii the sirup. Pears.-Take out the cores, cut off the stems, and pare them. Boil the pears in water till the)y are tender. Watchl them that they do not break. Lay them sep)arately on a platter as you take them out. To each pound of fruit take a pound of sugar. 3sltake the sirup, and boil the fruit in the sirup till clear. Pine-Apples, (very fine.)-Pare and grate the pine-apple. Take an equal quantity of fruit and sugar. Boil them slowly in a saucepan for half an hour. Purple Plums, No. L —,ake a rich sirup. Boil the plums in the sirup very gently till the)y begin to crack open. Then take them from the sirup into a jar, and pour the si-trup over thenm. Let them stand a few days, and then boil them a second time very gently. Purple Plums, No. 2.-Take an equal weight of fruit and nice brown sugar. Take a clean stone jar, put in a layer of fruit and a layer of sugar till all is in. Cover them tightly with dough, or other tight corer, and put them in a brick oven after you have baked in it. If you bake in the morning, put the plums in the oven at evening, and let them remain till the next morning. When you bake again, set them in the oven as before. Uncover them and PRESERVES AND noUELI 9 stir them arefulywith a spoon,andso as nottobreak them. Ss themn the oven thus the thAd time, and they will be fsuficiendtly cooked. Whito or r Plums.-Put each one into boiling water and rub off the skin. Allow a pound of fruit to a pound of sugar. 3lake a sirup of sugr and water. Boil the fruit in the sirup until clear-about twenty minutes. Let the sirup be cold before you pour it over the fruit. They can be presenred without taking off the skins by pricking them. Some of the kernels of the stones boiled in give a pleasant flavor. Citron Melons.-Two fresh lemons to a pound of melon. LIet the sugar be equal in weight to the lemon and melon. Take out the pulp of the melon and cut it in thin slices, and boil it in fair water till tender. Take it out and boil the lemon in the spe water about twenty minutes Take out the lemon, add the sugar, and, if necessary a little more water. Let it boil When clear, add the melon and let it boil a few minutes. Strawberries.-Look over them with care. Weigh a pound of sugar to each pound of fruit. Put a Layer of fruit on the bottom of the preservingkettle, then a layer of sugar, and so on till all is in the pan. Boil them about fifteen minutes. Put them in bottles, hot, and seal them. Then put them in a box and fill it in with dry sand. The flavor of the fruit is preserved more perfectly by simp)ly packing the fruit and sugar in alternate layers, and sealing the jar, without cooking; but the preserves do not look so well Blackberry Jam.-Allow three quarters of a pound of brown sugar to a pound of fruit. Boil the fruit half an hour, then add the sugar and boil all together ten minutes. To preservoe Currants to eat with Xeat.-Strip them from the stemL Boil them an hour, and then to a pound of the fruit add a pound of brown sugar. Boil all together fifteen or twenty minutes. Cherrier-Take out the stones. To a pound of fruit allow a pound of sugar. Put a layer of fruit on the bottom of the preserving-kettle, then a layer of sugar, and continue thus till all are put in. Boil till clear. Put them in bottleshot and seal them. Keep them in dry sand. Currants.-Strip them from the stems. Allow a pound of sugar to a pound of currants. Boil them together ten minutes. Take them from the sirup and let the sirup boil twenty minutes, and pour it on the fruit. Put them in small jars or tumblers, and let them stand in the sun a few days Raspberry Jam, No, L-Allow a pound of sugar toa pound of fruit. Pre them with a spoon in an earthen dish. Add the sugar, and boil all together fifteen minutes. Raspberry Jam, No. 2.-Allow a pound of sugar to a pound of fruit. Boil 93 94 THE HOUSEKEEPER AND HEALTKEPEL the fruit half an hour, or till the seeds are soft. Strain one quarter of the fruit, and throw away the seeds. Add the sugar, and boil the whole ten minutes. A little currant-juice gives it a pleasant flavor, and when that is used, an equal quantity of sugar must be added. Currant Jelly.-Pick over the currants with care. Put them in a stone jar, and set it into a kettle of boiling water. Let it boil till the fruit is very soft. Strain it through a sieve. Then run the juice through a jelly-bag. Put a pound of sugar to a pint of juice, and boil it together five minutes. Set it in the sun a few days. If it stops boiling, it is less likely to turn to jelly. Quince Marmalade.-Rub the quinces with a cloth, cut them in quarters. Put them on the fire with a little water, and stew them till they are sufficient. ly tender to rub them through a sieve. When strain, put a pound of sugar to a pound of the pulp. Set it on the fire, and let it cook slowly. To ascertain when it is done, take out a little and let it get cold, and if it cuts smoothly, it is done. Crab-apple marmalade is made in the same way. Crab-apple jelly is made like quince jelly. MIost other fruits are preserved so much like the preceding that it is needless to give any more particular directions than to say that a pound of sugar to a pound of fruit is the general rule for all preserves that are to be kept through warm weather and a long time. Preserved Watermelon Rinds.-This a fine article to keep well without trouble for a long time. Peel the melon, and boil it in just enough water to cover it till it is soft, trying with a fork. (If you wish it green, put green vine-leaves above and below each layer, and scatter powdered alum, less than half a tea-spoonful to each pound.) Allow a pound of sugar to each pound of rind, and clarify it as directed previously. Simmer the rinds two hours in this sirup, and flavor it with lemon-peel grated and tied in a bag. Then put the melon in a tureen, and boil the sirup till it looks thick, and pour it over. Next day, give the sinip another boiling, and put the juice of one lemon to each quart of sirup. Take care not to make it bitter by too much of the peel. Citrons are preserved in the same manner. Both these keep through hot weather with very little care in sealing and keeping. Preserved Pumpki.-Cut a thick yellow pumpkin, peeled, into strips two inches wide and five or six long. Take a pound of white sugar for each pound of fruit, and scatter it over the fruit, and pour on two wine-glasses of lemon-juice for each pound of pumpkin. Next day, put the parings of one or two lemons with the fruit and sugar, and boil the whole three quarters of an hour, or long enough to make it tender and clear without breakiig. Lay the pumpkin to cool, strain the sirup, and then pour it on to the pumpkin. If there is too much lemon-peel, it will be bitter. ,!Iw DEa, m AND VENIG PA.m ] CHAPTER VIL DESSERTS AND EVE G PAETI. V." m — e quart of milk. One and a half tabl ofawroot. The grated peel of two lemons. One quart of thick cam Wet the arrow-root with a little cold milk, and add it to the quart of mik when boiling hot; sweeten it very sweet with white sugar, put in the grted lemon-peel, boil the whole, and strain it into the quart of cream. Whena partly frozen, add the juice of the two lemons. Twice this quantity is enoug for thirty-five persons. Find the quantity of sugar that suits you by measur, and then you can use this every time, without tasting. Some add whites of eggs; others think it just as good without. It must be made rery sweet, as it loses much by freezing. If you have no apparatus for freezing, (which is almost indispensable), put the cream into a tin pail with a very tight cover, mix equal quantities of snow and blown salt, (not the coarse salt), or of pounded ice and salt, in a tub, and put it as high as the pail, or freezer; turn the pail or freezer half round and back again with one hand, for half an hour, or longer, if you want it very nice. Three quarters of an hour steadily will make it good enough. While doing this, stop four or five times, and mix the frozen part with the rest, the last time very thoroughly, and then the lemon-juice must be put in. Then cover the freezer tight with snow and salt till it is wanted. The mixture must be perfectly cool before being put in the freezer. Renew the snow and salt while shaking, so as to have it kept tight to the sides of the freezer. A hole in the tub holding the freezing mixture, to let off the water, is a great advantage. In a tin pail it would take much longer to freeze than in the freezer, probably nearly twice as long. A long stick, like a coffee-stick, should be used in scraping the ice from the sides. Iron spoons will be affect. ed by the lemon-juice, and give a bad taste. In taking It out for use, first wipe off every particle of the freezing mixture dry, then with a knife loosen the sides, then invert the freezer upon the dish in wihich the ice is to be served, and apply two towels wrung out of hot water to the bottom part, and the whole will slide out in the shape of a cylinder. Freezers are now sold quite cheap, and such as freeze in a short time. Strawberry Ice-Cream.-Rub a pint of ripe strawberries through a sieve, add a pint of cream, and four ounces of powdered sugar, and freeze it. Oher fruits may be used thus. Ic Cream without Cream.-A vanilla bean or a lemon rind is first boiled in a quart of milk. Take out the bean or peel, and add the yelks of four 7 i i I , 93 96 THE HOUSEKEEPER AND HEALTHBZEER eggs, beaten welL Heat it scalding hot, but do not boil it, stirring in white sugar till v sweet. When cold, freeze it. Fruit IeCream.,Make rich boiled custard, and mash into it the soft ripe fruit, or the grated or cooked hard fruit, or grated pineapples. Rub all through a sieve, sweeten it very sweet, and freeze it. Quince, apple, pear, peach, strawberryn, and raspberry are all very good for this purpose. A Cream for stewed Fruit.-Boil two or three peach leaves, or a vanilla bean, in a quart of cream, or milk, till flavored. Strain and sweeten it, mix it with the yelks of four eggs, well beaten; then, while heating it, add the whites cut to a froth. When it thickens take it up. When cool, pour it over the fruit or preserves. Currant, Raspberry, or Strawberry Whidsk.-Put three gills of the juice of the fruit to ten ounces of crushed sugar, add the juice of a lemon, and a 1pint and a half of cream. Whisk it till quite thick, and serve it in jellyglasses or a glass dish. Lemonade Ice, and other Ices.-To a quart of lemonade, add the whites of six eggs, cut to a fioth, and freeze it. The juices of any fruit, sweetened and watered, may be prepared in the same way, and are very fine. Charlotte Russe.-One ounce of gelatine simmered in half a pint of milk or water, four ounces of sugar beat into the yelks of four eggs, and added to the gelatine when dissolved. Then add a pint of cream or new milk. Lastly, add the whites beat to a stiff froth, and beat all together. Line a mold with slices of sp)onge-cake and set it on ice, and when the cream is a little thickened, fill the mold; let it stand five or six hours, and then turn it into a dish. Flummery.-Cut sponge-cake into thin slices, and line a deep dish. Mfake it moist with white wine; make a rich custard, using only the yelks of the eggs. When cool, turn it into the dish, and cut the whites to a stiff froth, and put on the top. Chicken Salad.-Cut the white meat of chickens into small bits the size of peas. Chop the white parts of celery nearly as small. Prepare a dressing thus: rub the yelks of hard-boiled eggs smooth, to each yelk put half a tea-spoonful of liquid mustard, the same quantity of salt, a table-spoonful of oil mixed in very slowly and thoroughly, and half a wineglass of vinegar. Mlix the chicken and celery in a large bowl, and pour over this dressing. The dressing must not be put on till just befoie it is used. Bread and but. ter and crackers are served with it. Wine Jelly.-Two ounces of American isinglass or gelatine. One quart of boiling water. A pint and a half of white wine. The whites of three eggs. D SERTh AND EVE'IG snPA Soak the gelatine in cold water half an hour. Then take it f the watr, and pour on the quart of boiling water. When cooled, add the grated rind of one lemon, and the juice of two, and a pound and a half of lofr. Then beat the whites of the eggs to a stiff froth, and stir them in, and let the whole boil till the egg is well mixed, but do not stir while it boilst &rin through a jelly-bag, and then add the wine. In cold weather, a pint more of water may be added. Ti jelly can be colored by beet-juice, saffron, or indigo, for fancy dishes. An Apple Lemon Pudding.-Six spoonfuls of grated, or of cooked and strained, apple. Three lemons, pulp, rind, and juice, all grated. Half a pound of melted butter. Sugar to the taste. Seven eggs well beaten. Mix, and bake with or without paste. It can be made still plainer by using nine spoonfuls of apple, one lemon, two thirds of a cup full of butter, and three eggs. Wheat Flour Blanc-]ange.-Wet up six table-spoonfuls of flour to a thin paste with cold milk, and stir it into a pint of boiling milk Flavor with lemon-peel or peach-leaves boiled in the milk. Add a pinch of salt, cool it in a mold, and eat with sweetened cream and sweetmeats. Orange Marmalade.-Take two lemons and a dozen oranges; grate the yellow rinds of all the oranges but five, and set it aside. lake a clear sip of an equal weight of sugar. Clear the oranges of rind and seeds, put them with the grated rinds into the sirup, and boil about twenty minutes till it is a transparent mass. A simple Lemon Jelly, (easily made.)ne ounce of gelatinse. A pound and a half of loaf-siigar. Three lemons, pulp, skin, and juice, grated. Pour a quart of boiling water upon the isinglass, add the rest, mix and strain it, then add a glass of wine, and pour it to cool in some regular form If the lemons are not fresh, add a little cream of tartar or tartaric acid. Cranberry.-Pour boiling water on them, and then you can easily separate the good and the bad. Boil them in a very little water till soft, then sweeten to your taste. If you wish a jelly, take a portion and strain through a fine sieve. Apple Ice, (very fine.)-Take finely-flavored apples, grate them fine, and then make them very sweet, and freeze them. It is very delicious. Pears, peaches, or quinces also are nice, either grated fine or stewed and run through a sieve, then sweetened very sweet, and frozen. The flavor is much better preserved when grated than when cooked. Whip Sy8)11abub.-One pint of cream. Sifted whlite sugar to your tate. Half a tumbler of whlite wiue. The grated rind and juice of one lemon Beat all to a stiff froth. 5 97 98 TIlE IIOUSEKEEPER AND HEALTIIKEEPER. Apple Snow.-Put six very tart apples in cold water over a wlow frio. WVhen soft, take away the skins and cores and mix in a pint of sifted white sugar; beat the whites of six eggs to a stiff froth, and then add them to the apples and sugar. Put it in a dessert-dish and ornament with myrtle and bo.x Iced Fruit-Take fine bunches of currants on the stalk, dip them in wellbeaten whites of eggs, lay them on a sieve and sift white sugar over them, and set them in a warm place to dry. Ornamental Froth.-The whites of four eggs in a stiff froth, put into the sirup of preserved raspberries or strawberries, beaten well together, and turned over ice-cream or blanc-mange. Mtake white fioth to combine with the colored in fanciful ways. It can be put on the top of boiling milk, and hardened to keep its form. To clarify Isinglass.-Dissolve an ounce of isinglass in a cup of boiling water, take off the scum, and drain through a coarse cloth. Jellies, candies, and blanc-mange should be done in brass and stirred with silver. Blane-ange.-Twio and a half sheets of gelatine broken into one quart of milk; put in a warm place and stir till it dissolves. An ounce and a half of clarified isinglass stirred into the milk. Sugar to your taste. A tea-spoonful of fine salt. Flavor with lemon, or orange, or rose-water. Let it boil, stirring it well, then strain it into molds. Three ounces of almonds pounded to a paste and added while boiling is an improvement. Or filberts or hickory-nuts can be skinned and used thus. It can be flavored by boiling in it a vanilla bean or a stick of cinnamon. (Save the bean to use again.) Apple Jelly.-Boil tart peeled apples in a little water till glutinous; strain out the juice, and put a pound of white sugar to a pint of the juitce. Flavor to your taste, boil till a good jelly, and then put it into molds. Orange Jelly.-Tlie juice of nine oranges and three lemons. The grated rind of one lemon, and one orange, pared thin. Two quarts of water, and four ounces of gelatine broken up and boiled in it to a jelly. Add the above, and sweeten to your taste. Then add the whites of eight eggs, well beaten to a stiff froth, and boil ten minutes; strain and put into molds, first dipped in cold water. When perfectly cold, dip the mold in warm water, and turn on to a glass diish. Floating Island.-Beat the yelks of six eggs with the juice of four lemons, sweeten it to vour taste, and stir it into a quart of boiling milk till it thickens, then pour it iniito a dish. Whip the whites of the eggs to a stiff froth, and put it on the top of the cream. I DEUSSERTs A.D VEZXNG PARTIoIL A Dlbh otIow.r.-mte the white part of eooanut, put It i s 8 dl, and saerve with oranges sliced and sugared, or with cort or eaber aje lies. To lay If'.-Take four pounds of sugar, and break it up. Whisk the white of an egg, and put it with a tumblerful of water into a preservingpan, and add water gradually till you have two quarts, stirring well Whben there is a good frothing, throw in the sugar, boil moderately, and skim it. If the sugar rises to run over, throw in a little cold water, and then skim it, as it is then stilL Repeat this, and when no more scum rise strain the su gar for use. Candied Fruits.-Preserve the fruit, then dip it in sugar boiled to candy. thickness, and then dry it. Grapes and some other fruits may be dipped in uncooked, and then dried, and they are fine. Another Way.-Take it from the sirup, when preserved, dip it in powdered sugar, and set it on a sieve in an oven to dry. To make an Ornamental Pyramid for a Table.-Boil loaf-sugar as for dy, and rub it over a stiff form made for the purposes of stiff paper or paste board, which must be well buttered. Set it on a table, and begin at the bottom, and stick on to this frame with the sugar, a row of macaroons, kisses, or other ornamental articles, and continue till the whole is covered. Vhen cold, draw out the pasteboard form, and set the pyramid in the centre of the table with a small bit of wax-candle burning with it, and it looks very beautifully. 100 THIE HOUSEKEPER AND REALToKEEPER. CHAPTER X DRIKS ND ATIUCLES FOR THE SICK AND YOUNG CHIWLDREN. DBAsE made of the juice of fruits and water are good for all who are in health. Various preparations of cocoa-nuts are so also. Tea is often made or adulterated with unhealthful articles. Coffee is usually drank so strong as to injure children and grown persons of delicate constitution. All alcoholic drinks are dangerous, because they are so generally mixed with harmful matter, and because they so often lead to excess, and then to ruin. The common-sense maxim is, when there is danger, choose the safest course. The Christian maxim is, "We that are strong ought to bear the infirmities of the steak, and not to please ourselves." Obedience to these two maxims would save thousands of young children and delicate persons from following the dangerous example of those "that are strong." To make Tea.-The safest tea is the black, as less stimulating than green; both excite the brain and nerves when strong. The chief direction is to have water boiling hot. First soak the tea in a very little hot water, and then add boiling water. To make Coffee.-Roast it slowly in a tight vessel, and so it can be stirred often. To roast all equally a dark brown and have none burned, is the main thing. Keep it in a tight box, or, better, grind it fresh when used. Clear it by putting into it, when making, a fresh egg-shell crushed, or the white of an egg, or a small bit of fish-skin. Some filter, and some boil; and there are coffee-pots made for each method, and some that require nothing put id to clear the coffee. The aroma is retained just in proportion as the coffee is confined, both before making and also while making. Fish- n for Coffee.-Take it from codfish before cooking; have it nice and ary. Cut in inch squares, and take one for two quarts of coffee. Cocoa.-The cracked is best. Put two tablespoonfuls of it into three pints of cold water. Boil an hour for first use, save the remnants and boil it again, as it is very strong. Do this several times. For ground cocoa use two tablespoonfuls to a quart, and boil half an hlour. Boil the milk by itself, and add DRIs, xre; it lberlly when taken up. For the sdels of coeca, *s a lhping for a quart of water. Put them in over night and boil a long Cram for Coffee and Toa-lHeat new milk, and let it stand till od and all the cream rises; this is the best way for common use. To every pint of this add a pound and a quarter of loaf-sugar, and it will keep good a month or more, if corked tight in glass. Chocolate.-Put three table-spoonfuls when scraped to each pint, boil half an hour, and add boiled milk when used. Delicious Mlfk-Lemonade.-Half a pint of sherry wine and as much lemon-juice, six,ounces loaf-sugar, and a pint of water poured in when boiing Add not quite a pint ofcold milk, and strain the whole. Strawberry and Raspberry'megar. —-ix four pounds of the firuit with three quarts of cider or wine vinegar, and let them stand three days. Drain the vinegar through a jelly-bag and ndd four niore pounds of fruit, and in three days do the same. Then strain out the vinegar for summer drinks, eifferres cing with soda or only with water. White Tea, and Boys Coffee for ChildrenChildren never love tea and coffee till they are trained to it. They always like these drinks. Put two tea-spoonfuls of sugar to half a cup of hot water, and add as much good milk. Or crumb toast or dry bread into a bowl with plenty of sugar, and add half milk to half boiling water. Dangerous Use of Wilk. —Milk is not only drink, but rich food. It the fore should not be used as drink with other food, as is water or tea and coffee. Persons often cause bilious difficulties by using milk in addition to ordinary food as the chief drink. It is a well-established fiact that some grow persons as well as young children can not drink milk, and in some cases ca not eat bread wet with milk, without trouble from it. Simple Drinks.-Pour boiling water on mashed cranberries, or grated apples, or tamarinds, or maslied currants or raspberries, pour off the water, sweeten, and in summer cool with ice. Plour boiling water on to bread toasted quite brown, or on to pounded parched corn, boil a minute, strain, and add sugar and cream, or mnilL. Simple Wine Whey. —Mix equal quantities of milk and boiling water, add wine and sweeten. Toast and Cider.-Take one third brisk cider and two thirds cold water, sweeten it, crumb in toasted bread, and grate on a little nutmeg. Acid jelly will do when cider is not at hand. 101 102 T1TE HOUSEKEEPER AND HEALTIIKEEPEL Panad..-Toast two or three crackers, pour on boiling water and let it simmer two or three minutes, add a well-beaten-egg, sweeten and flavor with nutmeg. Water-GrueLcald half a tumblerful of fresh ground corn-meal, add a table-spoonful of flour made into a paste, boil twenty minutes or more, and add salt, sugar, and nutmeg. Oat-meal gruel is excellent made thus. B3eef-Tea.-Pepper and salt some good beef cut into small pieces, pour on boiling water and steep half an hour. A better way is to put the meat thus prepared into a bottle kept in boiling water for four or five hours. Tomato Sirup.-Put a pound of sugar to a quartlof juice, bottle it, and use for a beverage with wiater. Sassaras Jelly.-Soak the pith of sassafras till a jelly, and add a little sugar. Egg Tea, Egg Coffee, and Egg Mlilk.-Beat the yelk of an egg in some su. gar and a little salt; add either cold tea or coffee or milk. Then beat the whites to a stiff froth and add. Flavor the milk with wine. Some do not like the taste of raw egg, and so the other articles may first be made boiling hot before the white is put in. Oat-Meal Gruel.-Four tablespoonfduls of grits, (unbolted oat-meal,) a pinch of salt and a pint of boiling water. Skim, sweeten, and flavor. Or make a thin batter of fine oat-meal, and pour into boiling water; then sweeten and flavor it. Pearl Barley- Water.-Boil two and a half ounces of pearl barley ten minutes in half a pinit of water, strain it, add a quart of boiling water, boil it down to half the quantity, strain, sweeten, and flavor with sliced lemon or nutmeg. Cream Tartar Beverage.-Put two even tea-spoonfuls cream tartar to a pint of boiling water, sweeten and flavor with lemon-peel. Rennet Whey, (good for a weak stomach after severe illness.)-Soak rennet two inches square one hour, add half a gill of water and a pinch of salt; then pour it into a pint of warm (not hot) milk. Let it stand half an hour, then cut it, and after an hour drain off the liquid. Let it stand awhile, and drain off more whey. Refreshing Drink for a Fever.-3fix sprigs of sage, balm, and sorrel with half a sliced lemon, the skin on. Pour on boiling water, sweeten and cork it. PROVIDIG AND CARE OF FAMILY STORE. CHAPRER X THE PROVIDING AN''D CARE OF FAXMILY STORME TUE art of keeping a good table consists not in loading on a variety at each meal, but rather in securing a stwicemc variety, a table neatly and tastefully set, and every thing that is on it cooked in the best manner. There are some families who provide an abundance of the most expensive and choice articles, and spare no expense in any respect, yet who have every thing cooked in such a miserable way, and a table set in so slovenly a manner, that a person accustomed to a really good table can scarcely taste a morsel with any enjoyment. On tlhe contrary, there are many tables where the closest economy is practiced; and yet the table-cloth is so white and smootlh, the dishes, silver, glass, and other table articles so bright, and arranged with such propriety; the bread so light and sweet; the butter so beautiful, and every other article of food so well cooked, and so neatly and tastefillly served, that every thing seems good, and pleasce both the eye and the palate. A habit of dlobig e)erj thing in the best nmanlier is of unspeakable importance to a housekeeper, and every woman ought to aii)m at it, however great the difficulties she may hlave to meet. If a youing housekeeper commences with a determination to try to do every thi)ig in the best manner, and perseveres in the effort, meeting all obstacles with patient cheerfulness, not only the moral but the intellectual tone of her mind is elevated by the attempt. Altlhough she may meet many insuperable difficulties, and may never reach the standard at which she aims, thle simple efforIt,i ersevre' in, will lhave an elevating influence on her character; while, at the same time, she actually will reach a point of excellence far ahecad of those who, discouraged by many obstacles, give ul) in despair, and resolve to make no more efforts, and let 103 104 TE iHOUSEKEEPER AND EALTHKEEPIL things go as they will. The grand distinction between a noble and an ignoble mind is, that one will control circum stances; the other yields, and allows circumstances to con trol her. It should be borne in mind that the constitution of man demands a variety of food, and that it is just as cheap to keep on hand a good variety of materials in the store-closet, so as to make a firequent change, as it is to buy one or two articles at once, and live on them exclusively, till every per son is tired of them, and then buy two or three more of an other kind. It is too firequently the case that families fall into a very limited round of articles, and continue the same course from one year to another, whlen there is a much greater variety witlhin reach of articles whlich are just as cheap and as easily obtained, and yet remain untliouglht of am] uiltouchl(ed. A thrifty and gencious provider will see that her store closet is furnishecd with such a variety of articles that sue cessive chlanges can be made, and for a good length of time. To aid in this, a slight sketch of a well-provided store-closet will be given, withl a description of the manner in which each article should be stored and kept, in order to avoid w-aste and injury. To this will be added modes of securing a st(ccessi.e tvaricty withinl the reach of all in moderate circumstances. It is best to have a storie-closet open fiom the kitchen, because the kitchen fire keeps tlhe atmosphero dry, and this prevents the articles stored fron l moldiing, aud other injury fioin dampl)ess. Yet it niust not be kept warim, as tlhere aro many articles wiiclh are injured by warinitli. A cool an(d d(I)y place is i(ndispenlsable for a store-room, and a small wiudow over tlhe door, and another opening outdoors, give a great advantage, by securing coolness and circulation of fireshi air. .Flo?tr should be kept in a barrel, with a flour-scoop to dip it, a sieve to sift it, and a pan to hold the sifted flour, either in the barrel or close at hand. The barrel shilould have a tight cover to keep out mice and vermin. It is best to find, by trial, a lot of first-rate flour, and then buy a year's sup PROVIDING AND CARB OF PAXILY TOR0 ply. But this should not be done unless there are som modations for keeping it dry and cool, and protecting it from vermin. Unbolted ur should be stored in kegs or covered tubs, and always be kept on hand as regularly as fine flour. It should be bought only when freshly ground, and only in moderate quantities, as it loses sweetness by keeping. IzS(liazn meal should be purchased in small quantities, say fifteen or twenty pounds at a time, and be kept in a covered tub or keg. It is always improved by scalding. It must be kept very cool and dry, and if occasionally stirred, is pre served more surely from growing sour or musty. Fresh ground is best. P,ye should be bought in small quantities, say forty or fifty pounds at a time, and be kept in a keg or half-barrel, with a cover. ctckidcheat, Rice, lforomni)ly, and Ground Rice must be purclased in small quantities, and kept in covered kegs or tubs. Several of these articles are infested with small black insects, and examination must occasionally be made for them. Arrozeroot, Ttq)ioca, Saqo, Pearl Barley, Pearl TVheat, Cracke( WVtheat, A merica Isinglass, Xacaroni, Vermicelli, and Oat-meal are all articles which help to make an agreeable variety, and it is just as cheap to buy a small quantity of each as it is to buy a larger quantity of two or three articles. Eilght or ten pounds of each of these articles of food can be stored in covered jars or covered wood boxes, and then they are always at hand to help to make a variety. All of them are vecry healthful food, and help to form many delighltfuil dishes for desserts. Some of the most healthful puddings are those made of rice, tapioca, sago, and macaroni; iwhile isinglass, or American gelatine, forms elegcant articles for desserts, and is also excellent for the sick Si(gars should not be bought by the barrel, as the brow is apt to turn to molasses, and run out on to the floor. Refin ed loaf for t ea, crushed sugar for the nicest preserves and t o use with fruit, nice brown sugar for coffee, and common brown for more common use. The loaf can be stored in the paper, on a shelf. Th e others should be kept in ciose cov 5* los 106 THE HOUSEKEEPER AND HEALTHKEEPERI ered kegs, or covered wooden articles made for the purpose. .Butter must be kept in the dryest and coldest place you can find, in vessels of either stone, earthlen, or wood, and never in tin. Lard aid Drippizfgs must be kept in a dry, cold place, and should not be salted. Usually the cellar is the best place for them. Earthen or stone jars are the best to store them in. S'alt must be kept in the (I'yest place that can be found. Roczk s(lt is tlhe best for table-salt. It should be washed, dried, pounded, sifted, and stored in a glass jar, and covered close. It is common to find it growing damp in the saltstari(ls for the table. It should then be set by the fire to dry, and afterward be reduced to fine powder again. Few tliings are more disaglreeable than coarse or damp salt on a table. Tl';egar is best made of wine or cidelr. Buy a keg or halfbarrel of it, set and it in the cellar, and then keep a supply for the casters in a bottle in the kitchen. If too stronig, it eats the pickles. 2,Iucli manufactured vinegar is sold that ruins pickles, and is unhealtlhfil. Pickles never must be kept in glazed ware, as the vinegar forms a poisonous compound with the glazing. Oil must be kept in the cellar. Wi'ter-strai)zed must be got in cold weatlher, as thle si zwer-strai)el will not buni except in warm weather. Those who use kerosene oil shlouldl1 never trust it with heedless servants or children. Never fiRl lampls with it at night, nor allow servants to kindle fire with it, or to fill a lamp with it when lighted. Inquire for the safest pattern of lamps, and learn all the dangers to be avoided, and the cautions needful in the use of this most dangerous explosive oil. Neglect this caution, and you probably will be a sorrowful mourner all your life for the sufferings or death of sonic dear friiend. :lloltisses, if boughlt by the barrel or half-barrel, should be kept in the cellar. If boulght in small quantities, it should be kept in a demijollhn. No vessel sl)ould be corked or bunged, if filled with molasses, as it will swell and burst the vessel, or run over. ll PROVIDLqG AND CARE OP PAnILY STOARd Hard Soap should be bought by large quantity, and laid to harden on a shelf in a very dry place. It is much more economical to buy hard than soft soap, as those who use soft soap are very apt to waste it in using it, as they can not do with hard soap. Starcla it is best to buy by a large quantity. It comes very nicely put up in papers, a pound or two in each paper, and packed in a box. The high-priced starch is cheapest in the end. Ii(liyo is not always good. When a good lot is found by trial, it is best to get enough for a year or two, and store it in a tight tin box. Co~ee it is best to buy by the bag, as it improves by keepinig. Let it hang in the bag in a dry place, and it loses its rank smell and taste. It is poor economy to buy ground coffee, as it often has other articles mixed, and loses flavor by keeping after it is ground. Te(i, if bought by the box, is several cents a pound cheaper than by small quantities. If well put up in boxes lined with lead, it keeps perfectly; but put up in paper, it soon loses its flavor. It therefore should, if in small quantities, be put up in glass or tin, and shut tight. So(da should be bought in small quantities, then powderetd, sifted, and kept tight corked in a large-mouth glass bottle. It grows damp if exposed to the air, and then can not be used properly. 1R(isi)ns should not be boughlt in large quantities, as they are injured by time. It is best to buy the small boxes. Cu-rrants for cake should be prepared, and set by for use in a jar. Leoz and Orange Peel should be dried, pounded, and set up in corked glass jals. Sttoeg, Cinnia)mo)n, Cloves, ilace, and All.pice should be pounded fine, and corked tight in small glass bottles, with mouths large enough for a junk-bottle cork, and then put in a tirlght tin box, made for the purpose. Or they can be put in small tin boxes with tilght covers. Essences are as good as spices. S&cet hIerbs should be dried, the stalks thrown away, and 107 108 THE HOUSEKEEPER AND HEALTHKEEPERIL the rest be kept in corked large-mouth bottles, or small tin boxes. Cream Tartar, Citric and Tartaric Aci(?, Blicarbonate of Soda(, and.Esences should be kept in corked glass jars. Sal volatile must be kept in a large-moutli bottle, with a ground. glass stopper to make it air-tight. Use cold water in dis solving it. It must be powdered. Piese)rves and Jellies should be kept in glass or stone, in a cool, dry place, well sealed, or tied with bladder covers. If properly made and thus put up, they never will ferment. If it is difficult to find a cool, dry place, pack the jars in a box, and fill the interstices with sand, very thoroughly dried. It is best to put jellies in tumblers, or small glass jars, so as to open only a small quantity at a time. The most easy way of keeping Ilants perfectly is to wrap and tie them in paper, and pack them iii boxes or barrels with ashes. The ashes must fill all interstices, but must not touch the hams, as it absorbs the fat. It keeps them sweet, and protects firom all kinds of insects. After smoked beef or hamns are cut, hlang them in a coarse linen bag in the cellaIr, and tie it up to keep out flies. Keep Cheese in a cool, dry place, and after it is cut, wrap it in a linen cloth, and keep it in a tilght tin box. Keep Bre'(d in a tin covered box, aid( it will keep fresh and good longer than if left exp)osed to the air. Cake also should be kept in a tight tin box. Tin boxes made withl covers like trunks, with handles at the ends, are best for bread and cake. Smoked herring keep in the cellar. Co(?fish is improved by changing it, once in a while, back and forth firom garret to cellar Some dislike to have it in the house anywhere. All salted lprovision) must be watched, and kept under the brine. VWhen the brine looks bloody, or smells badly, it must be scalded, and more salt put to it, and poured over the meat. ON Sal.IG TABLES, CHAPR XXL ON S-llING TABLES, A.D PREPARLGO VARIO0 A] or0 FOOD FOR TIlE TAE, To a person accustomed to a good table, the manner in which the table is set, and the mode in which food is pr pared and set on, has a great influence, not only on the eye, but the appetite. A housekeeper ought, therefore, to attend carefully to these particulars. The table-cloth should always be white, and well washed and ironed. When taken from the table, it should be folded in the ironed creases, and some heavy article laid on it- A heavy bit of plank, smoothed and kept for the purpose, is use ful. By this method, the table-cloth looks tidy much longer than when it is less carefully laid aside. When table-napkins are used, care slhould be taken to keep tlhe sanme one to each person; and in laying them aside, they should lbe folded so as to hide tlhe soilc(l 1laces., and laidt under pressure. It is best to use nalikin-ring. The table-cloth should always be put on se7,are, and right side upward. The articles of table fiurniture should be placed with order and symmetry. The bread for breakfast and tea should be cut in even, regular slices, not over a fourth of an inch thick, and all crumbs removed firom the bread-pllate. They should be piled in a regular form, and if the slices are large they should be divided. The butter should be cooled in cold water, if not already hard, and then cut into a smooth and regular form, and a butter-knife be ]aid by the plate, to be used for no other purpose but to help the butte:r. A small plate should be placed at each plate for butter, and a small salt-cup set by each breakfast or dinner-plate. This saves butter and salt. All the flour should be wiped from small calkes, and the crumbs be kept from tlhe bread-plate. -w I 109 I 110 THE HOUSEKEEPER AND HEALTHKEEPER. In preparing dishes for the dinner-table, all water should be carefully drained from the vegetables, and the edges of the platters and dishes should be made perfectly clean and neat. All soiled spots slhould be removed from the outside of pitchers, gravy-boats, and every article used on the table; the handles of the knives and forks must be clean, and the knives bright and sharp. In winter, the plates and all the dishes used, both for meat and vegetables, should be set to the fire to warm, when the table is being set, as cold plates and dislwes cool the vegetables, gravy, and meats, which by many is deemed a great injury. Cucumbers, when )prepared for table, should be laid in cold water for an hour or two to cool, and then be peeled and cut into firesh cold water. Then they should be drained, and broulght to the table, and seasoned the last thlling. The water should be drained thoroughlly firom all greens and saladls. Therie are certain articles which are usually set on togetlier, because it is tle fashio)?, or because they are 8stite(I to each other. Thlus, withi stro)g-fltavored mI eats, like mutton, goose, and duck, it is customary to serve the strong-flavored vegetables, such as onions and turnips. Thus, turnips are put in mutton brothi, and served.withi mutton, and onions are used to stuff geese and ducks. But onions are usually banished firom the table and fiom cooking on account of the disagreeable flavor they impart to the atmosphere and breath. Boilek( Poitltry should be accompanied with boiled hliam or tonglie. Boile(l PRice is served with poultry as a vegetable. J,illy is served with mutton, venison, and roasted meats, and is used in tllhe gravies for hashes. .,'sh Pork requires soImeC acid sauce, such as cranberry, or tart apple-sauce. . l)rac Bttte, prelparecd as in the recipe, with eggs in it, is used withl boiled fowls and boiled fish. Pick's are served especially with fish, and Soy is a fasli ON SETIG TAB ionable sauce for fish, which is mixed on the plate with drawn butter. There are modes of garnishing disAes, and preparing them for table, which give an air of taste and refinement that pleases the eye. Thus, in preparing a dish offricasseed fowls, or stewed fowls, or cold fowls warmed over, small cups of boiled rice can be laid inverted around the edge of the platter, to eat with the meat. On Broile(d Ham or Veal, e,,ggs boiled or fried, and laid one on each piece, look well. Greens and Asparagzis should be well drained, and laid on buttered toast, and then slices of boiled eggs be laid on the top and around. Hashes and preparations of pigs' and calves' head and feet should be laid on toast, and garnished with round slices of lemon. Carle(l Parsley, or Commnon Parsley, is a pretty garnish, to be fastened to the shank of a ham, to conceal the bone, and laid around the dish holding it. It looks well laid around any dish of cold slices of tongue, ham, or meat of any kind. In setting a tea-table, small-sized plates are set around, with a knife, napkin, and butter-plate laid by each in a regular mainner, while the articles of food are to be set, also, in regular order. On the waiter are placed tea-cups and saucers, sugar-bowl, slop-bowl, cream-cup, and two or three articles for tea, coffiee, and hot water, as the case may be. On the dinner-table, by each plate, is a knife, fork, napkin, and tumbler; and a small butter-plate and salt-cup should als6 be placed by each plate. 11I 112 THE HOUSEKEEPER AND HEALTHKEEPEIL CHAPTER XIL WASHING, IRONING, AND CLEANSING. ][- a woman without servants, or with those untrained, mnst do her own washing and ironing, or train others to do it, and this is the most trying department of housekeeping. The following' may aid in lessening labor and care. It saves washing and is more healthful to use flannel shirts. Farmers, sailors, and soldiers have found by experience that they are more comfortable than cotton or linen, even in the hottest days. MIany gentlemen use them for common wear, chlanging to a cotton-flannel night-gown for sleeping. So young children can have a flannel jacket and flannel drawers sewed to the jacket in front, and buttoned behind, and change them at night for cotton-flannel made in the same way. The under-gairments for women may be made of the same material and pattern, and this will save washing and promote health. Some ladies economize time and labor by wearing threecornered lace articles for tlhe neck, trimmed with imitation Vailenciennes lace, wash them in their wash-bowl, whiten in soap-suds in a tumbler or bowl in their window, stiffen with gum-arabic, and after stretchlling, press under weights between clean papers. This is a happy contrivance when on a journey or without servants. Those who wish to save all needless labor in washes should have under-garments and nilght-gowns made in sack forms or other fashions that save in boti nmaterial and labor. They also should omit rufflcs and otlherCI trimiiiings tlhat increase the labor of ironing. There is notlhing whlicll tends more effectually to secure good was.Iing t)han a filll sul)l)ly of all conveniences. A plenty of soft water is a very important iteni. WVhen this can not be had, lye or soda can be put in hard water, to soften it. Borax is safer thlan soda, which turns white clothes yellow, and iiijutres texture. Buy crudie borax, and( for a com AVASHING, IRO.ING, AND [ o G. mon washing use half an ounce. A bora. soap is thus made: To a pound of bar-soap, cut in small pieces, put a quart of hot water and an ounce of powdered borax. Ieat and mix, but do not boil, cool and cut into cakes, and use like hard soap. Soak the white clothes in a suds made of this soap over night, and it saves much rubbing. Two wash-forms are needed; one for the two tubs in which to put the suds, and the other for bluing and starching-tubs. Four tubs, of different sizes, are necessary; also, a large wtoo(lden dipper, (as metal is apt to rust;) two or three pails; a grooved washboard; a clothes-line, (sea-grass or loilsehair is best;) a washstick to move clothes when boiling, and a wooden fork to take them ouLt Soap-dishes, made to hook on the tubs, save soap and time. Provide, also, a clothes-bag, in which to boil clothes; an indigo-bag, of double flannel; a starch-strainer, of coarse linen; a bottle of ox-gall for calicoes; a supply of starch, neither sour nor musty; several dozens of clothespins, which ar'e cleft sticks, used to fasten clothes on the line; a bottle of dissolved guni-arabic; two clothes-baskets; and a brass or copper kettle, for boiling clothes, as iron is apt to rustA closet for keeping all these tlhings is a great convenience. Tubs, pails, and all hooped wooden ware, should be kept out of the sun, and in a cool place, or they will fall to pieces. COMON MODE OF WASUIING. Assort the clothes, and put those most soiled in soak the night before. Never pour hot water on them, as it sets the dirt. In assorting clothes, put the flannels in one lot, the colored clothes in another, the coarse white ones in a third, and the fine clothes in a fourth lot. Wash the fine clothes in one tub of suds. When clothes are very much soiled, a second suds is needfuill, turning them wrong side ont. Put them in the boiling-bag, and boil them in stroing suds for half an hour, and not much more. Diove them, while boiling, wMith the clothes-stick. Take them out of the boilinbag, and put them into a tub of water, and nib the dirtiest pl)aces again, if need be. Throw them into the rinsing-water, and then wring them out, and put them into the bluinwater. Put the articles to be stiflened into a clothes-basket . 113 114 * TUB HOUSEKEEPER AND HEALTHKEEPEL by themselves, and, just before hanging out, dip them in starch, clapping it in, so as to have them equally stiff in all parts. Hang white clothes in the sun, and colored ones (wrong side out) in the shade. Fasten them with clothespins. Then wash the coarser white articles in the same manner. Then wash tile colored clothes. These must not be soaked, nor hlave lye or soda put in thle water, and they ought not to lie wet lonIg before hanging out, as it iLnjures tleir colors. Beef's-gall, one spoonful to two pailfils of suds, improves calicoes. Lastly, wash the flannels in suds as hot as the lhand call bear. Never rub on soap, as this shriniks them in spots. WVring them out of thle first suds, and throw them into anotller tub of hot suds, turning thenm wrong side out. Then throw them into hot bluing-water. Do not put bluing into suds, as it makes specks ill thle flannel. Never leave flannels long in water, nor 1 )put them in cold or lukewarm water. Betobre hlanging them out, shake and stretch them. Some housekeepl)ers have a close closet, made with slats across tlhe topl). On these slats, tllhey put their flannels, wlien ready to hlang out, and tlhen burn brimstone under thlem, for ten mnlulltes. It is but little trouble, and keeps tile flannels as wlhite as new. Washl the colored flannels and lJose after tle wiliite, addiing more hot water. Some ipersons dry woolen lhose on stoekillg-boards, shaped like a foot and leg, with strings to tie tlieiu on tile line. Thills keeps tIlcinll fr'om sllrinking, and miakes tlIemi look better thlan if ironed. It is also less work tllan to iron tlhemn properly. Bedding slhould be washed in long days, anld in hot weather.: Empty straw beds once a year. The followilig cautions in regard to calicoes are useful. N'ever wash thlem in Lvery warm water; and change the water 1when it appears dingy, or the light parts will look dirty. Never rub on soap; but remove grease with French chalk, starcl, magnesia, or Wilmuington clay. Iaklc starch for black calicoes with coffce-water, to prevent any whitish appearanlce. Glue is good for stifflning calicoes. When laid aside, not to be used, all stiffening should be wmashed out, or they will oftcll be injured. (Never let calicoes fireeze in drying. Some persons use bran-iwater (folur quarts of whleat-braii to two WASHING, IRONMG, CLF,AxSINL-G pails of water), and no soap, for calicoes; washing and rinsing in the bran-water. Potato-water is equally good. Take eight peeled and grated potatoes to one gallon of water. To cleanme Gentlemen's Broaclcloths.-The best way,which the writer has repeatedly tried with unfailing success, is the following: Take one beef's-gall, half a pound of saleratus, and four gallons of warm water. Lay the article on a table, and scour it thoroughly, in every part, with a clothsbrush dipped in this mixture. The collar of a coat, and the grease spots, (previously marked by stitchles of white thread,) must be repeatedly brushed. Then take the article and rinse it up and down in the mixture. Then rinse it up and down in a tub of soft cold water. Then, without wringing or pressing, hang it to drain and dry. Fasten a coat up by the collalr. When perfectly dry, it is sometimes the case, with coats, that nothing more is needed. In other cases, it is necessary to dampen with a sponge the parts which look wrinkled, and either pull them snmooth with the fingers, or press them with an iron, hlaving a piece of bombazine or thin woolen cloth between the iron and the article. TO MANUFACTURE LYE, SOAP, ST..RCH, AND OTHIER ARTICLES USED IN WASIIING. To,~ake Lye.-I-Provide a large tub, made of pine or ash, and set it on, form, so hiigh tlhat a tuil) can stand inder it. ]take a hole, an inchI in diameter, near the bottom, on one side. Lay bricks inside about tlhis hole, and straw over them. To every seven buslhels of ashles add two gallons of unslacked lime, and throw in thle ashles and lime in alternate layers WVhile putting in the ashes and lime, pour on boiling water, using three or four pailfils. After this, add a pailful of cold soft water once an hour, till all the ashes appear to be well soaked. Catch the drippings in a tub and try its strength with an e,. If the ec rise so as to show a circle as large as a ten-cent piece, the strength is right; if it rise higher, the lye must be weakened by water; if not so high, the ashes are not good, and the whole process mIust be repeated, putting in firesh ashes, and running the weak lye throug(h the new ashles, with some additional water. Qttick4ye is made 115 116 THE HOUSEKEEPER AND BEALTHKEEPZER. by pouring one gallon of boiling soft water on three quarts of ashes, and straining it. Oak ashes are best. To nmake Soft Soap.-Save all drippings and fat, melt them, and set them away in cakes. Some persons keep, for soap-grease, a half-barrel, with weak lye in it, and a cover over it. To make soft soap, take the proportion of one pailful of lye to three pounds of fat. Melt the fat, and pour in the lye, by degrees. Boil it steadily, through the day, till it is ropy. If not boiled enough, on cooling it will turn to lye and sediment. While boiling, therc should always be a littlce oil on the surface. If this does.not al)pear, add more grease. If there is too much grease, on coolilng, it will rise, aand can be slkimmed off.i Try it, by cooling a small quantity. ,When it al)pears like jelly on becoming cold, it is done. It must then be put in a cool place and often stirred. To miake coldl Soft So0(), melt thirty pounds of grease, put it in a barrel, add four pailfuls of strong lye, and stir it up thoroughly. Theell gradually add more lye, till the barrel is nearly full, and the soap looks abouet right. To 2)z(tke Poctash-So(l), melt thllirty-nine pounds of grease, and put it in.a barrel. Take twenty-nine pounds of light ash-colored potash, (the re(llish-colored will spoil the soap,) and pour hot water on it; then pour it off into the grease, stirring it well. Continue thus till all the potash is melted. Add one pailfuil of cold water, stirring it a great deal every day, till the barrel be fuill, and then it is dlone. This is the cheapest and best kind of soap. It is best to sell ashes and buy potash. The soap is better, if it stand a year before it is used; therefore make two barrels at once. To l)'elatre Starch.-Take four tablespoonfuls of starch; put in as much water, and rub it, till all lumps are removed. Then add half a cup of cold water. Pour this into a quart of boiling water, and boil it for half an hour, adding a piece of spl)ermnaceti, or a lump of salt or sugar, as large as a hazelnut. Strain it, and put in a very little bluing. Thin it with lhot water. .Beefs-G(ill.-Send a junk-bottle to the butcher, and have several gall-bladders emptied into it. Keep it salted, and in a cool place. Some persons perfume it; but fresh air re WASHING IRONING, HG C. A INM G. moves the unpleasant smell which it gives, when nsed for clothe& DIRECIlONS POR STAr G g USLINS EmD LAC Many ladies clap muslins, then dry them, and afterward sprinkle them. This saves time. Others clap them till nearly dry, then fold and cover, and then iron them. Iron wrought muslins on soft flannel, and on the wrong side. To (lo tp Laces nicely, sew a clean piece of muslin around a long bottle, and roll the lace on it; pulling out the edge, and rolling it so that the edge will turn in, and be covered as you roll. Fill the bottle with water, and then boil it for an hour in a suds made with white soap. Rinse it in fair water, a little blue; dry it in the sun; and, if any stiffening is wished, use thin starch or gum-arabic. When dry, fold and press it between white papers in a large book It improves the lace to wet it with sweet-oil, after it is rolled on the bottle, and before boiling in the suds. Blonde lacs can be whitened by rolling them on a bottle in this way, and then setting the bottle in the sun, in a dish of cold suds made with white soap, wetting it thoroughly, and changing the suds every day. Do this for a week or more; then rinse in fair water; dry it on the bottle in the sun, and stiffen it with white gum-arabic. Lay it away in loose folds Lace vails can be whitened by laying them in flat dishes, in suds made with white soap; then rinsing, and stiffening them with gum-arabic, stretching them, and pinning them on a sheet to dry. ARTICLES TO BE PROVIDED FOR IIRO'LNCL Provide the following articles: A woolen ironing-blanket, and a linen or cotton sheet to spread over it; a large fire, of charcoal and hard wood, (unless furnaces or stoves are used;) a hearth free from cinders and ashes, a piece of sheet-iron in front of the fire, on which to set the irons while heating; (this last saves many black spots from careless ironers;) three or four holders, made of woolen, and covered with old silk, as these do not easily take fire; two iron-rings or ironstands, on whiclh to set the irons, and small pieces of board 117 118 THE HOUSEKEEPER AND HEAL,THKEEPEL to put under them, to prevent scorching the sheet; linen or cotton wipers; and a piece of bees-wax, to rub on the irons when they are smoked. There should be at least three irons for each person ironing, and a small and large clothesfiame, on which to air the fine and coarse clothes. It is a great saviin of space as well as labor to have a clothes-frame made with a large number of slats, on which to hang clothes. Then have it fastened to the wall, and, when not used, pushedl fiat against the wall. Any carpenter can understand howv to iake this. A bosom-board, on whichl to iron shirit-bosoms, slhould be made, one foot and a half long and nine inches wide, and covered with white flannel. A skirt-board, on which to iron friock-skirts, should be made, five feet long and two feet wide at one end, tapering to one foot and three inchles wide at the other end. This should be covered with flannel, and will .save much trouble in ironiing nice dresses. The large end may be put on the table, and the otlher on the back of a chlair. Bothl these boards should lhavec cotton covers made to fit them, and these slhould be changed and washed when dirty. These boards are often usefill when articles arc to be ironed or pressed in a chamber or parlor, and where economy of space is needfil, they may be hlung to a wall or door by loops on the covers. Provide, also, a press-board, for broadcloth, two feet long and four inches wide at one end, tapering to three inches wide at tlhe other. If the lady of the house will provide all these articles, see that the fires are properly made, the ironing,-sheets evenly put on aind properly pilied, the clothles-frames dusted, aInd all articles kep)t in their places, she will d(lo mluch toward securicng good ironing. ON SPRIN-KLIXG, FOLDING, AND IROXIG. Wipe the dust from the ironing-board, and lay it down, to receive the clothes, which should be sprinkled with clear and warm water, and laid in separate piles, one of colored, one of common, and one of fine articles, and one of flannels. Fold the fine thlings, and roll them in a towel, and then fold the rest, turning them all right side outward. The colored WASHINGO, IRO.NNG, AiD CLENSING. clothes should be laid separate from the rest, and ought not to lie long damp, as it injures the colors. The sheets and table-linen should be shaken, stretched, and folded by two persons Iron lace and needle work on the wrong side, and carry them away as soon as dry. Iron calicoes with irons which are not very hot, and generally on the right side, as they thus keep clean for a longer time. In ironiing a frock, first do the waist, then the sleeves, tlhen the skirt. IKeep tlhe skirt rolled while iroiling the otler parts, and set a clhair, to hlold tlhe sleeves whlile ironin)g the skirt, unless a skirtboard be used. In iroinuig a shlirt, first do the back, thlen the sleeves, then the collar and bosom, and then tlhe front. Iron silk on the wrong side, when quite damp, with an iron which is not very hot, as light colors are apt to chlange and fade. Iron velvet by turninig tup the face of the iron, and after dampeningi the wrong side of the velvet, draw it over the face of the iron, holding it straiglit and not biased. TO WhIIITEN ARTICLES, AND REMOVE STAINS Fr0OM ThEL Wet white clothes in suds, and lay them on the grass, in tlhe sun. It will save firom grass stain, to have a clean white cloth under the articles to be whitened. Lay muslins in suds made with white soap, in ai flat dish; set this in tlhe sun, chianging the suds every day. WVhiten tow-clothl or brown linen by keeping it in lye throught the niig,llt, laying it out in the sun, and wetting it with fair water, as fast as it dries. Scorched articles can often be wlhitened again by laying themn in the sun, wet with suds. Where this does not answer, put a pound of white soap) in a gallon of mnilk, and boil the article in it. Anothler mietlhod is, to chlop and extract the juice from two onions, and boil this with half a pint of vinegar, an ounce of white soap, and two ounces of fuller's earth. Spread this, when cool, on the scorched part, and, when dry, wash it off in fair water..,lti(lelo may be removed by dipping the article in sour buttermilk, laying it in the sun, and, after it is white, rinsing it in fair water. Soap and chalk are also good; also, soap and starch, adding 119 THE HOUSEKEEPER.ND HEALTHKEEPEL half as much salt as there is starch, together with the juice of a lemon. Stains in linen can often be removed by rubbing on soft soap, then putting on a starch paste and drying in the sun, renewing it several times. Wash off all the soap and starch in cold fair wateL. MIXTURES FOR REMOVING STAINS A'D GREASE Stae Mixture.-lIalf an ounce of oxalic acid in a pint of soft water. This can be kept in a corked bottle and is infallible in removing iron-rust and inkstains. It is veiT poisonous. The article must be spread with this mixture over the steam of hot water, and wiet several times. This will also remove indelible ink. Tlhe article must be washed, or the mixture will injure it. Another Staini.ixture is made by mixing one ounce of sal ammoniac, one ounce of salt of tartar, and one pint of soft water. To remove Orease. —Mix four ounces of fuller's earth, half an ounce of pearlash, and lenion-juice enough to make a stiff paste, which can be dried in balls, and kept for use. Wet the greased spot with cold water, rub it with the ball, drT it, and then rinse it wiithl fair cold water. This is for white articles. For silks and worsteds use Frenchl chalk, which can be procured of the aplotliecaics. That which is soft and white is best. Scrape it on the greased spot, under side, and let it lie for a day and night. Then brush off that used, and renew it till the spot disappears. Wilmington clay-balls are equally good. Ink-spots can often be removed from white clothes by rubbing on common tallow, leaving it for a day or two, and then washing as usual. Grease can be taken out of wall-paper by making a paste of potter's clay, water, and ox-gall, and spreading it on the paper. When dry, renew it, till the spot disappears. Stains on floors, from soot or stove-)ipes, can be removed by washing the spot in sulplhuric acid and water. Stains In colored silk dresses can often be removed by pure water. Those made by acids, tea, wine, and fruits can often be removed by spilits of hartshorn, diluted with an equal quantity of water. Sometimes it must be repeated several times. Tar, Pitch, and Turpentine can be removed by putting the spot in sweetoil, or by spreading tallow on it, and letting it remain for twenty-four hours. Then, if the article be linen or cotton, wash it as usual; if It be silk or worstCd, rub it with ether or spirits of wine. Lamp-Oil can be renlved from floors, carpets, and other articles by spreading upon the stain a paste made Sf filler's earth or potter's clay, brushing off and renewing it, when dry, till the stain is removed. If gall be put into the paste, it will preserve the colors from injury. WNhen the stain has been removed, carefully brush off the paste with a soft brush. 120 WASHING, IRO.NING, AND C[. AG. OU.]aint can be removed by rubbing it with eypry sp of twpesn The impure spirits leave a gresot. Wax can be removed by ng it off, and then holding a red hot poker near the spot. may be moved by scraping it off, then putting a paper over the spot, and applying a warm iron. If this does not answer, rub on spirits of wine. Inktai in carpets and woolen table-covers can be removed by washing the spot in a liquid composed of one tea-spoonful of oxalic acid dissolved in a tea-cupful of warm (not hot) water, and then rinsing in cold water. When ink is first spilled on a woolen carpet, pour on water immediately, and sop it up several times, and no stain will be made. Often on other articles, a stream of cold water poured on the under side of the ink-spot will so dilute the ink that it can be rubbed out in cold water. Stains on Varnished Articles, whichl are caused by cups of hot wrater, can be removed by rubbing them withI lamp-oil, and then with alcohol Ink-stains can be taken out of mahogany by one tea-spoonful of oil of vitriol mixed with one tablespoonful of water, or by oxalic acid and water. These must be brushed over quickly, and then washed off with milk. Silk Handkerchiefs and Ribbons can be cleansed by using French chalk to take out the grease, and then sponging them on both sides with lukewarm fair water. Stiffen them with gum-arabic, and press them between white pa per, with an iron not very hot. A table-spoonful of spirits of wine to three quarts of water improves it. Silk Rose or Silk Gloves should be washed in warm suds made with white soap, and rinsed in cold water; they should then be stretched and rubbed with a hard-rolled flannel, till they are quite dry. Ironing them very much injures their looks. )Vash-leather articles should have the grease removed from them by French chalk or magnesia; they should then be washed in warm suds, and rinsed in cold water. Light Kid Glores should have the grease removed from them, and then wash them on the hands with borax water and soft flannel-a tea-spoonful to a tumbler of water. Then stretch and press them. Dark Kid Gloves wash in the same way. 0 121 0 122 TlE HOUSEKEPER AND HEAILTKEEPEIL CHIAPTER XXIIL 3ISCEILANEOIS ADVICE AND RECIPES. Now to keep cool in Rot Weather.-Sit in a room covered with matting or without any carpet, and keep the floor wet with pure water and a watering-pot. In hot nights, place a double wet sheet on the bed and a woolen blanket over it, and it will cool the bed which is heated through the day, and does not cool as faist as the evening air. A hot bed is often the cause of sleeplessness. Wear wristlets and anklets of wet flannel. Shut all doors and windows early in the morning to keep in cool air, and let in air only through windows that are on the shlady side of the house. If chambers open upon the hot roofs of piazzas or porticoes, cover them with clean straw or lihany, and wet them with a watering-pot. In all these cases, the heat is taken from the air and from all surrounding things by the absorption of heat as the water changes to vapor. Indelible Ink.-Put six cents' worth of lunar caustic in a small phial, and fill with rain-water. To prepare the cloth, put a great-spoonful of gum-arabic into a larger bottle, with a drachm of salt of tartar, fill with water, and, when dissolved, wet the cloth, and press it smooth with a warm (not hot) iron. Plut the articles, when marked, in the sun. To preserve Eggs-Pack eggs in a jar small end downward, and then pour in a mixture of four quarts of slacked lime, two table-sp)oonfuls of cream tartar, and two of salt. This will cover about nine dozen for several months. To prevent Earthen, Glass, and Iron Ware from being easily broken.-l'ut them in cold water, and hleat till boiling, and cool gradually A good Cement for broken Earthen and Glass. —fix Russian isinglass in white brandy, forming a thick jelly wihen cool. Strain and cork. When using it, rub it on the broken edges, and hold them together three or four minutes. To keep Knives from Rust and other Injury.-Rub bright, and wrap in thick brown paper. Never let knife-handles lie in water, and do not let their blades stay in very hot water, as the heat expands the iron, and makes handles crack. To cleanse or renovate Furniture.-White spots on furniture remove by camphene, or sometimes by oil or spirits of turpentine. RIemove mortar KISEIANEOUS ADVICE AND ILEC7PE] spots with warm vinegar, and d pots with camphene or l gyd Powdered pumie.stone is better than sand to clean paint. To polish ar /hed furniture, rub on two ounces of bees-wax, half an ounce of alconet root, melted together, and, when cooled, two ounces of spirits of wine, and half a pint of spirits of turpentine. To clean Silver.-WVet whiting with liquid hartshorn, and this will remove black spots. Or boil half an ounce of pulverized hartshorn in a pint of water, and pour it into rags, dry them, and use to cleanse silver. Polish with washleather. To cleanse Wall.Paper. —Vipe with a clean pillowcase on a broom, and brush gently. Rub bad spots with soft bread-crumbs gently. To Purify a WeU.-Get out the water, and then put in three or four quarts of quick-lime. Any well long unused should be thus cleansed. How to treat Roses and other Plant —Water them daily with water seep ed in wood-ashes3. To destroy slugs, scatter ashes over the plant at night before the dew falls, or before a coming shower. Water all plants with wh ing-day suds, and it makes them flourish. Scatter salt in gravelwalks to get out grass and weeds. Use old brine for this purpose. Use saw-dust to manure plants; alHo wood-ashes; even that used to make lye is good. Easy Way to keep Grape&-When not dead ripe, have them free from dampness, take out the decayed, and wrap each bunch in cotton, putting only two layers in a box. Keep in a dry, cool room, where they will not fi Snow for Eggs.-Two table-spoonfuls of snow strewed in quickly, and baked immediately, is equal to one egg in puddings or pan-cakes. Paper to keep Preserves.- Soft paper dipped in the white of an egg is the best cover for jellies and pickles. Turn it over the rim. To make Butter cool in hot Weather.-Set it on a bit of brick, cover with a flower-pot, and wrap a wet cloth around the pot The evaporation cools it n well as ice. To stop Cracks in Iron —Mix ashes and common salt and a little wat, and fill the cracks To stop Creaking HingeL-Put on oiL To stop Creaking Doors and m ak e Drawen di easiy-.Rub on hard soap. To renovate Black Silk.-Wash in cold tea or coffee, with a little sugar in them. Put in a little ink if very rusty. Drain and do not wring, aniron on the wrong side. 123 124 THE HOUSEKEEPER AND HEALTHIEEPER. Another Way to clean Xid Oloves-Rub them lightly with benzlne, and, as they dry, with pearl-powder. Expose to the air to remove the smell To remove Greasepot —Put an ounce of powdered borax to a quart of boiling water. Wash with this, and keep it corked for further use. To get rid of Rats and Wice.-A cat is the best remedy. Another is to half fill a tub with water, and sprinkle oats and meal on the top. For a while they will be deceived, jump in, and be drowned or caught. ODDS AND ENDS. There are certain oclds aged enzds where every housekeeper will gain much by having a regular time to attend them. Let this time be the last Saturday forenoon in every month, or any other time more agreeable; but let there be a regular fixed time once a month in which the housekeeper will attend to the following things: First. Go around to every room, drawer, and closet in the house, and see what is out of order, and what needs to be done, and make arrangements as to time and manner of doing it. Second. Examine the store-closet, and see if there is a proper supply of all articles needed there. Third. Go to tlhe cellar, and see if the salted provision, vegetables, pickles, vinegar, anld all other articles stored in the cellar are in proper order, anid examine all the preserves and jellies. Fourth. Examine the trunk or closet of family linen, and see what needs to be repaired and renewed. Fifth. See if there is a supply of dish-towels, dish-cloths, bags, holders, floor-cloths, dust-cloths, wrapping-paper, twine, lamp-wicks, and all other articles needed in kitchen work. Sixth. Count over the spoons, knives, and forks, and examine all the various household utensils, to see what need replacing, and what should be repaired. Seventh. Have in a box a hammer, tacks, pincers, gimlets, nails, screws, screw-driver, small saw, and two sizes of chisels for emergencies when no regular workman is at hand. Also be prepared to set glass. Every lady should be able in emergency to do such jobs herself. i l X-SCEILANZOUS ADVICE AND sC[EL A housekeeper who will have a regular time for attending to these particulars will find her whole family machinery moving easily and well; but one who does not will con stantly be finding something out of joint, and an unquiet, secret apprehension of duties left undone or forgotten, which no other method will so effectually remove. A housekeeper will often be much annoyed by the accumu lation of articles not immediately needed, that must be saved for fuiture use. The following method, adopted by a thrifty housekeeper, may be imitated with advantage. She bought some cheap calico, and made bags of various sizes, and wrote the following labels with indelible ink on a bit of broad tape, and sewed them on one side of the bags: Old Linens, Old Cottonzs, Old black Silks, Oldl colored Silks, 01(1 Stockings, 01l colore(d Wookens, Old Flanczels, Aeto Li)e)i, ew(o Cotton, etw tooles, w Silks, Pieces of Dresses, Pieces of Boys' Clothes, etc. These bags were lhung around a closet, and filled with the above articles, and tlhen it was known where to look for each, and where to put each when not in use. Another excellent plan, for the table, is for a housekeeper once a month to make out a bill of f(tre for the four weeks to come. To do thlis, let her look over this book, and find out what kind of dislhes the season of the year and her own stores will enable lher to provide, and then make out a list of the dishles she will provide tlhrough the month, so as to have an agreeable variety for breakfast, dinners, and suppers. Some systematic arrangement of tlhis kind at regular periods will secure great comnfort and enjoyment to a family, and prevent tlhat monotonous round so common in many families. I' I I : l~ i,( 123 9 L. a PART SECOND. CHAPTER L NEEDFUL SCIENCE AND TRAILNG FOR T FPAMILY ST I THAT women need as much and even more scientific and practical training for their appropriate business than men, arises from the fact that they must perform duties quite as difficult and important, and a much greater variety of them. A man usually selects only one branch of business for a profession, and, atter his school education, secures an apprenticeship of years to perfect his practical skill; and thus a success is attained which would be impossible were he to practice various trades and professions. Now let us notice what science and training are needed for the various and difficult duties that are demanded of woman in her ordinary relations as wife, mother, housekeeper, and the mistress of servants. First, the dep)artment of a housekeeper demands some knowledcge of all tlhe arts and sciences connected with the proper co2ist;'tction of a family dwelling. Ini communities destitute of intelligent artisans, a widow, or a woman whose husband has not time or ability to direct, on building a house, would need for guidance the leading principles of architecture, pneumatics, hydrostatics, calorification, and several other connected sciences, in order to secure architectural beauty, healthfil heating and ventilation, and tlhe economical and convenient arrangements for labor and comfort. A housekeeper properly instructed in these principles would know how to secure chimneys that will not smoke, the most economical furnaces and stoves, and those that wiUl be sure to "draw." She would know how dampers and air-boxes should be placed and regulated, how to prevent or remedy gas escapes, leaking water-pipes, poisonous 128 TIIE HOUSIJEPER AND HEALTIIKEEPER. recession of sewers, slamming shutters, bells that will not ring, blinds that will not fiasten, and doors that will not lock or catch. She will understand about ball-cocks, and high and low pressure on water-pipes and boilers, and many other mysteries which make a woman the helpless victim of plumbers and other jobbers often as blunderiing and ignorant as herself. She would know what kind of wood-work saves labor, how to prevent its shrinkage, when to use paint, and what kind is best, and many other details of knowledge needed in circumstances to which any daiughter of wealth is liable: knowledge which could be gained withI less time and labor than is now given in public schools to geometry and algebra. On supposition of a ya(?(l and gar(le., with young boys and domestic animals under lher care, she wouild need tlhe first princil)les of landscape gardeningi, floriculture, liorticulture, firuit culture, and agriculture; also, tlhe fitting and fulrnisling of accommodations and provision for domestic animals. And to gain this knowledge would demand less time than young girls often give to pickiing pretty flowers to pieces and sayiig hard names over them, or storing them in lierbariums never used. And yet botany mi,ghit be so taught as to be practically usefil. Next, in selecti)iyg Jiture, a woman so instructed would know when glue and nails are improperly used instead of the needed dovetailing and mortising. She would know when drawels, tables,and chairs were properly made, and( wheni brooms, pots, saucepl)ans, and coal-scuittles would last well ald (ldo pIrol)er service. Sloe would know tlhe best colors and materials for carl)pets, ciuritais, bed and house liien, and numerous otlier pr)actical details as easily learned as tho construction of "bivalves" and " muiltivalves," anid othler particulars in natuiral lhistory now studied, and, being of no practical use, speedily foibrgotten. Nec.xt, in tlhe oriit)~;tatiot of a house, she will need the ,general princil)les that guide in the making or selection of pictures, statuary, in drawing, painting, music, and all the fine arts that render a home so beautifil and attractive. Next comes all involved in the clkayisi;g, neat~iess, and NEEDVUL SINCE AND T'.J ordr of houses filled with sofas, ottomans, curtains, pictures, musical instruments, and all the varied collection of beautiful and frail ornaments or curiosities so common. Every girl should be taught to know the right and the wrong way of protecting or cleansing every article, from the rich pictureframes and frescoes to the humblest crockery and stew-pan. And this would include much scientific knowledge as well as practical training. Next comes the selection of healthfiulfood, the proper care of it, and the most economical and suitable modes of cooking. here are demanded the first principles of physiology, animal chemistry, and domestic hygiene, with the practical applications Thlus instructed, the housekeeper will kno* the good or bad condition of meats, milk, bread, butter, and all groceries. And a class could be taken to a market or grocery for illustration, as easily as to a museum or the field for illustrations of mineralogy or botany. All this should be done before a young girl has the heavy responsibilities of housekeeper, wife, mother, and nurse. The art of cookery, in all its departments, has received more attention than any other domestic duty in former days; but at the present time no systematic mode is devised for training a young girl to superintend and instruct servants in this complicated duty, on which the health and comfort of a family so much depend. Next, in providing family clothbig and in the care of household stuffs, she will know how to do and to teach in the best manner plain sewing, hemming, darning, mending, and the use of a sewing-machinc, thus cultivating ingenuity, dexterity, and common sense in judging the best way of do ing tliii,gs and deciding wlhat is worth doing and what is not. She will exercise good taste and good judgment in dress for herself and family, in the selection of materials, in the adaptation of colors and fashion to age, shape, and em ployments, and in the avoidance of unhealthful and absurd fashions; and she will have such knowledcge of domestic chemistry as is needed in the cleansing, dyeing, and preser vation of household clothing and stuffs. Next comes all involved in the care of health. This again involves the first principles of animal and domestic chemis 6* ,t, I i il 129 LI i. i z 130 T1HE HOUSF. KEEIPER AND HEAiLTHKEEPERL try, hydrostatics, pneumatics, caloric, light, electricity, and especially h)ygienoe and therapeutics A housekeeper in. structed iii tlheso will lhave pure water, puro ail;, much sun. li,ght, beds a(nd clotlhes well cleansed, every arrat)gement for cleanliness and comfort, and all tlhat tends to prevent disease or retard its first approaches. And her knowledge and skill slhe will transmit to tlhe children and servants under her care, while the dumb aniiimals of her establishment will share in the blessings secured by hler scientific knowledge and trained skill. Next comes the care offamnily expes?es in all departments of economy, and in which science and training are also deinaded: to this add the enforcement of system and order, liospl)italities to relatives, friends, and the homeless, the claims of society as to calls, social gatlerinngs, the sick, the poor, be iievoleiit associations, school aind religious duties Not the least of the onerous duties of a housekeeper is the training and government of serva;ts of all kinds of dispositions, labits, nationalities, and religions. All these multiplied and diverse duties are demanded of every woman, whether married or single, who becomes mistress of a lhouse. The dlistinictive duties of trife anca notlher are such that both science and training are of the greatest consequence, and a dreadful amount of suffering has resulted firom want of such proper instruction. One of the most important of these duties is the care of new-born infants and their mothers. Thousands of young infants perish and young mothers are made sufferers for life for want of science and training in the mothers and monthly nurses. Then the helpers it the'?ttrsery have a daily control of the safety, hlealtl, temper, and morals of young children; and a conscientious, careful, affectionate woman, instructed in the care of health and remedies for sudden accidents, is a rare treasure. These arduous duties are now extensively given to the inexperienced and the ignorant. It is a mournftul fact that more science and care are given by professional trainers to the offspring of horses, cows, sheep, and lhogs, than to the larger portion of children of the American peo EEDFUL 8CIECE AD TAING i ii pie. Thus comes the fact that the mortality of the human offspring greatly exceeds that of the lower animals. The most difficult and ituportait duties of a woman are those of an educator in the family and the school In the nursery, children are taught the care of their bodies, the use of laDnguage, the nature and properties of the world around them, and many social and moral duties, all before books are used. Then it is a mother's duty to select the schoolteacher, and so to supervise, that health and intellectual training shall be duly secured. To this add the duties of training and controlling the helpers in the nursery and kitchen, and to a lhbusekeeper and mother the duties of an e(ledcator stand first on the roll of responsibilities. But the most weighty of all human responsibilities that rest upon every housekeeper, whether mother or only mi tress of servants, are those which are consequent on the di tinctive teachings of Jesus Christ; for, as the general rule, it is the mistress who is the chief minister of religion in the family state. And this is the a,ge above all the past, when all the foun dations of religious faith are being undermined, and all the liost important principles of niorals assailed. WVhat is the conscientious woman to (lo, when the truth and authority of the Bible, the doctrine of immortality after death, and even the existence of a God, are attacked, not only in newspapers and books, but even in respectable pulpit ministries? Sure ly, if she is to be prepared by culture, argument, and reflec tion for anv of her many responsibilities, it is for those she is to bear as the religious educator of thefarm2ily state. This topic will be referred to more definitely in the chapters on the Training of Children and Care of Servants, and in a note at the close of this volume. It is for want of facilities for the proper scientific training of women for these multiform duties that they are so gener ally not educated to be healthy, or economical, or industri o,ts, or properly qualified to be hlappy wives, or to train chil ldren and servants, or to preserve health in families and schools, or to p)ractice a wise economy in the various lepart ments of the family state. It is for want of such scientific i 131 132 TE UOUSEKEEPER AND HEALTHKEEPER. training that the most important duties of the family, being disgraced and undervalued, are forsaken by the cultivated and refined, and, passing to tlhe unskilled and vulgar, secure neither honorable social position nor liberal rewards. The poorest teacber of music, drawiug, or Frenchl has higher position and reward than those who perform the most scientific, sacred, and difficult duties of the family state. The true remnedy for this state of things is to provide as liberally for the scientific training of woman for her profession as mnen hlave provided for theirs. A wide-spread attempt is organizing for the establishment of institutions to cover tlhis very ground of educating woman for the specific duties of her profession. But there are many thousands who are already beyond the reach of such instruction, and thlousands of others who could never avail themselves of it; and certain it is, that a gatlheinng togethler, in a compact volume like the present one, of many facts and ideas bearing upon these all-important topics, will be of great advantage to readers, especially in remote districts, far from the conveniences of cities. A UKALTHUL AND RCONOMCAL NOCSLf A I/I 1' CEAPR IL A HEALTHFUL zD ECONOMICAL iOus AT the head of this chapter is a sketch of what may be properly called a Chrtian house; that is, a house contrived for the express purpose of enabling every member of a family to labor with the hands for the common good, and by modes at once healthful, economical, and tastefuL In the following drawings are presented modes of economizing time, labor, and expense by the cose pack-in of conveniences. By such methods, small and economical houses ~-.. —-... 13 -'7 FRANALN &TO.V~ '~" -- -'. KITCHEN l 9 9 STOVRECES - — FRA —'R INS,Or /| ~~~~~~llx 25x 16 Nl CONSERVATORY. ~~~~Lo _ can be made to secure most of the comforts atid many of the refinements of large and expensive ones Tlhe cottage at the head of this chapter is projected on a plan whlichl can .L,illlI A IZAT AND ICONOICAL HOUSE. be adapted to a warm or cold climate & with little change. By adding another I story, it would serve a large family. Fig. 7 shows the ground-plan of the firstt floor, the proportions being marked in the drawing. The piazzas each side of the front projection have sliding,-win-.,X. dows to the floor, and can, by glazed sashes, be made greenhouses in winter. In a warm climate, piazzas can be made at the back side also. The leading aim is to show how time, labor, a nd expense a re s ave d, not only in the building, but in furniture a nd its o arrangement. The conservatories are appendages not necessary to housekeeping, but useful in many ways. The entry has arched recesses behind the front doors, (Fiy 8,) furnished with hooks for over-clothes in both-a box for I laI i . :I i overshoes in one, and a stand for umbrellas in the other. The roof of the recess is for statuettes, busts, or flower The stairs turn twice with broad steps, making a recess at the lower landing whlere a table is set with a vase of flowers, (Fig. 9.) On one side of the recess is a closet, arched to correspond with the arch over the stairs A bracket over the first broad stair, CLOSET REC~SS STAIR LANDIIVG 135 Fig. 9. /%a ]M~~~ C.o I 136 SB HOUSEKEEPER AND HEALTXKPEIL with flowers or statuettes, is visible from the entrance, and pictures can be hung as in.the drawing. The large room on the left can be made to serve the purpose of several rooms by means of a movabl CreeT. By shifting this rolling screen from one part of the room to another, two apartments are always available, of any desired size within the limits of the large room. One side of the screen fronts what may be used for the parlor or sitting-room; the other side is arranged for bedroom conveniences Of this, Fig. 10 shows the front side; covered first with strong Fig. 10. Pt. lIN tril ~I., I l I , YI I R4QL/ERS canvas, stretched and nailed on. Over this is pasted panel paper, and the upper part is made to resemble an ornamental cornice by fresco-paper. Pictures can be hung in the panels, or be pasted on and varnished with white varnish. To prevent the absorption of the varnish, a wash of gum isinglass (fish-glue) must be applied twice. Fig. 11 shows the back or inside of the movable screen, toward the part of the room used as the bedroom. On one side, and at the top and bottom, it has shelves with 8hdf _ I-~._.' ~,.-__J/L"U I:':::/-' = ===:.' 1::::.R - - I -2- *..'-.i, LI I. A HEALTFUL A ZCONOMICAL NOrSe ig. AL i 1(~v~~~~~~~~~~ Arm~~~~~~~~~~~~~d l i n.......................... i s0 W - - ~ ~ ~ ~~~~~~~~~4 boxes, which are cheaper and better than drawers, and much preferred by those using them. Handles are cut in the front and back side, as seen in Fig. 12. h alf an inch space must be between the box and the ig. I shelf over it, and as much each side, so that it can be taken out_. and put in easily. The central B part of the screen's interior is a [wardrobe. This screen must be so high as nearly to reach the ceiling, in order to prevent it from overturning. It is to fill the width of the room, except two feet on each side. A projecting cleat or strip, reaching nearly to the top of the screen, three inches wide, is to be screwed to the front sides, on which light frame doors are to be hung, covered with canvas and panel-paper like the front of the screen. The inside of these doors is furnished with hook for clothing, for which the projection makes room. The whole screen is to be eight 7 -L 'T' 7F 1 I I I 13'1 t 0 -1 I. ;- I AD 40 lo 4 1; 138 T HOUSEKEIEPER AND HEALTHKEEPEIL cen inches deep at the top and two feet deep at the base, giving a solid foundation. It is moved on four wooden rollers, one foot long and four inches in diameter. The pivots of the rollers and the parts where there is firiction must be rubbed with hard soap, and then a child can move the whole easily. A curtain is to be hung across the whole interior of the screen by rings, on a strong wire. The curtain should be in three parts, with lead or large nails in the hems to keep it in place. The wood-work mnust be put togethler with screws, as the screen is too large to pass throuIgh a door: Fig. 1. At the end of the room, behind the screen, are two couclhes, to be run one under the other, as in Fig. 13. The tpper one is made with four posts, each three feet hiigh and three inches square, set on casters two inches hi,ghl. The frame is to be fourteen inches firom the floor, sevenI feet lobg, two feet four inches wide, and three inches in thickness. At the head and at the foot is to be screwed a notched two-inch board, three inches I' ~;,~~ivide, as in Fig. 14. The mnortises are to be one inch wide and (deep, and one incll apait, to receive slats made of ashi, oak, or slpruce, one inch square, placed lengthwise of the couch. The slats being small, and so near togethier, and running lengthlwise, make a better spring frame than wire coils. If they warp, they can be turned. They must not be f.istiiend at thle ends, except i -s- to A H.iAI,FUL AND ECONOMICAL HOUSE by insertion in the notches. Across the posts, and of equl height with them, are to be screwed head and foot boards. The under couch is like the upper, except these dimensions: posts, nine inches high, including casters; frame, six feet two inches long, two feet four inches wide. The frame should be as near the floor as possible, resting on the casters. The most healthful and comfortable mattress is made by a case, open in the centre and fastened, tog,ether with btut- | tons, as iii Fi. 15;, to be filled vithl oat straw, which is softer tlhan wheat or rye. This can be adjusted to the figure, and often renewed. Fig. 16 represents the upper couch when covered, and tche under couch put beneath it. The cover-lid should match the curtain of the screen; and the pillows, by day, should have a case of the same. Fig. 17 is an ottoman, made as a box, with a lid on hinge A cushion is fastened to this lid by strings at eachl coner, passing thlrough holes in tlhe box lid and tied inside. The cushion to be cut square, with side pieces; stuffed with hair, and stitched through like a mattress. Side handles are malde by cords fastened inside with knots. Thie box must be two inches larger at the bottom than at the top, and the lid and cushion the same size as the bottom, to give it a tasteful shape. This ottoman is set on casters, and is a great convenience for holding articles, while senrving also as a seat TI)e expense of tlhe screen, whlere lumber averages four dollars a hundred, anid carpenter labor three dollars a day, would be about tlirty (lollars, and the two couches about i I a i r 139 Fig. ltL F1'I-.1 r-i r\'>$1 A I'..................................,.. z.L 140 TE HOUSBEKZZEPER A UZALTMKZEEPEL. six dollars. The material for covering might be cheap and yet pretty. A woman with these directions, and a son or husband who would use plane and saw, could thus secure much additional room, and also what amounts to two bu reaus, two large trunks, one large wardrobe, and a wash stand, for less than twenty dollars-the mere cost of mate rials. The screen and couches can be so arranged as to have one room serve first as a large and airy sleeping-room; then, in the morning, it may be used as sittig-room one side of the screen, and breakfast-room the other; and lastly, through the day it can be made a larg,e parlor Qn the front side, and a sewing or retiring-room the other side. The needless spaces usually devoted to kitclhen, entries, halls, back-stairs, pan tries, store-rooms, and closets, by tlhis method would be used in adding to the size of the large room, so variously used by day and by niglht. Fig. 18 is an enlarged plan of tlhe kitchen and stove-room. The chlimney and stove-room are contrived to ventilate the whole house. Between the two rooms glazed sliding-doors, passing each other, serve to shIut out lheat and smells from the kitchen. The sides of tlhe stove-roomn must be lined with shelves; tlhose on the side by tlhe cellar stairs, to be one foot wide and eighteen inches apart; on the other side, shelves may be nar rower, eight inches wide and nine inches apart. Boxes with lids, to receive stove utensils, must be placed near tlhe stove. On tlhese shelves, and in tlhe closet and boxes, can be placed every material used for cooking, all the table and cooking utensils, and all the articles used in lhouse-work, and yet much spare room will be left. The cook's galley in a steamshlilp has every article and utensil used in cooking for two hundred persons, in a space not larger tliaii this stoveroom, and so arranged that with one or two steps the cook can reaclh all he uses. In contrast to this, in most large houses, the table furniture, the cooking materials and utensils, the sink, and the eating-room, are at suchl distances apart, tllat half the time and stieng th is employed in walking back and fortlh to collect and return the articles used. II I1 N UI~III~ m ilI lml hi I iii w~ IIM MII Elima II No ml IOii 1 wiliimifm tti I - - ~LocE~l SHELVES~:BX7 ITII CLOSET z 8 Lii ~~w Co~~~~~~~ i M~~~~~ ~~~~~~~~~~~~~ 71 ~ i~ 0~~~~~~~~~~~ I — d co Ld 0 0 c 0 JciO 9 SftEL ZJ m SHLVE8 1 I FMNEKLIV ISTOVC ii ".. 1. p P4 P4 VE d CD 40 :0 I a m -1 &/laws 0 s E CIO &I tA lz c. IC 9 Ca 7-r"l s,vi-LI6 I SHELVES .4 142 TTHE HOUsEKEpREE AND HEALTH'KpE,L Fig. 19 is an enlarged plan of the sink and cooking-form. Two windows make a better circulation of air in warm weather, by having one open at top and the other at the bottom, while the li,ght is better adjusted for working, in case of weak eyes. I' DOOR ! 1 / |.: 0': f f'.;' f 0 0 0!;.., Djs g @,,,.,yss s;0;. The flour-barrel just fills the closet, which has a door for admission, and a lid to raise when used. Beside it is the form for cooking, with a molding, -board laid on it; one side used for preparing vegetables and meat, and the other for molding bread. The sink has two pumps, for well and for rain-water-one having a forcing power to throw water into the reservoir in the garret, which supplies the watercloset and bath-room. On the other side of the sink is the c I A HEALTHFUL AND ECONFO3CAL HOUSE. dish-drainer, with a ledge on the edge next the sink, to hold the dishes, and grooves cut to let tho water drain into the sink. It has hinges, so that it can either rest on the cookform or be turned over and cover the saik, Under the sink are shelf-boxes placed on two shelves run into grooves, with other grooves above and below, so that one may move the shelves and increase or diminishl the spaces between. The shelf-boxes can be used for scouring-materials, dish-towels, and dish-cloths; also to hold bowls for bits of butter, fats, etc. Under these two shelves is room for two pails, and a jar for soap-grease. Under the cook-form are shelves and shelf-boxes for unbolted wheat, corn-meal, rye, etc. Beneath these, for white aiid brown sugar, are wooden can-pails, which are the best articles in which to keep these constant necessities. Beside them is the tin molasses-can with a tilght, movable cover, and a cork in the spout. This is much better than a jug for molasses, and also for vinegar and oil, being easier. to clean and to handle. Other articles and implements for cooking can be a.rranged on or under the shelves at the side and front A small cooking-tray, holding pepper, salt, dredgingbox, knife, and spoon, should stand Fi. 20. close at hanld by the stove, (Fig. 20.) The articles used for setting tables are to be placed on the shelves _at the fiont and side of the sink.' Two tnmbler-trays, made of pasteboard, covered with varnished fancy papers and divided by wires, (as shown in Fig 21,) save many steps in setting and clearing table. Similar FIg,,. 2L Iz i-' I I i. i. 4 , i 11 trays, (Fig. 22,) for knives and forks and spoons, serve the same purpose. The sink should be three feet long and three inches deep, its width matching the cook-form. 143 .. i t .1. Fig. 22. fN i " 144 TE HOUSEKEEPER AND HEALTHKEEPEIL .4 8x'\BED Fig. 23 is the second or attic story. The main objection to attic rooms is their warmth in summer, owing to the heated roo~ This is prevented by so enlarging the closets sxs 11 CalI 0 "I k 0C41 0 17 X 16 BAI-CONY - - A HEALTHFUL A ZCO.NOXICCAL HOIUSF each side that their walls meet;. the ceiling under the garret - r floor; thus excluding all or 11.FE most of the roof. In the bedchambers, corner dressing-tables, as Fig. 24, instead of projecting bureaus, save much space for use, and give a handsome formn and finish to the i room. In the bath-room must be the opeining to the garret, and a stepladder to reach it. A reservoir in tlhe garret, sup- - plied by g forcing-pump ill the cellar or at the sinik, must be well supported by timbers, and the plumbing must be well done, or imuch annoyance will ensue. The large chambers are to be lighted by large windows or glazed sliding-doors, opening upon the balcony. A roof can be put over the balcony and its sides inclosed by windows, and the chamber extend into it, and be thus much enlarged. The water-closets must have the latest improvements for Fi;, 25.safe dlischarge, and there wfill be no I labor. A great improvement, called earth closets, will probably take tlhe place of water - closets to some extent; thot,ugh at present the water is the more convenient. The method of ventilating all the chambers, and also the cellar, will be described in another place. Fig. 25 represents a shoe-bag, that can be fastened to the side of a closet or closet-door. 7 145 Fit. 25. ,q \\':i: I. bI iit- I . I I., ii,.' I 1% 146 THE HOUSEKIEPER AND HEALTHKEPE. Fig. 26 represents a piece-bag, and-is a very great labor and space-saving invention. It is made of calico, and fastened to the side of a closet or a door, to hold all the bundles that are usually stowed in trunks and drawels. Indiarubber or elastic tape drawn into hems to hold the contents Fig. 2&6. ! TTI,RN CORD!~T 1 -AD RBUTTONSS ITAPE8 ||RIBBON YARS 1118 OLSD 1 3~ED,! LACK| FLANNELS 1 BROADCLOTHA OLDNN 1 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~1 OLD'WE41TE! NEW WHITE4, COLOR COTTONS COTTONS COTTONS I' C iOll,l____!! of the bag is better than tape-strings. Each bag should be labeled with the name of its contents, written with indelible ink on white tape sewed on to the bag. Such systematio arrangement saves much time and annoyance. Drawers or trunks to hold these articles can not be kept so easily in I 1 1 'I I :I I I I A EALTHFUL AND ECONOMICAL HOUSE, good order, and moreover, occupy spaces saved by this contrivance Fig. 27 is the basement It has the floor and sides pla tered, and is lighted with glazed doors A form is raised close by the cellar stairs, for baskets, pails, and tubs. Here, Fig. 27. IRONING TABLE LAUNDRY GL. A DOOR'a , z 0 >- w TUBS U) 0 LAUNDRY SUDES FORM d WOO D FURNACE * COAL GLAZD OOR |FRUITO E I0 0 C) -i 2 - I also, the refrigerator can be placed, or, what is better, an ice. closet can be made, as designated in the illustration. The floor of the basement must be an inclined plane toward a drain, and be plastered with water-lime. The wash-tubs have plugs in the bottom to let off water, and cocks and t Id 147 148 THE HOUSEKEEPER AnD HEALPEPERL pipes over them bringing cold water from the reservoir in the garret and hot water from the laundry stove. This saves muchl heavy labor of emptying tubs and carrying water. The laundry closet has a stove for heating irons, and also a kettle on top for heating water. Slides or clothes-frames are made to draw out to receive wet clothes, and then run into the closet to dry. This saves health as well as time and money, and the clothes are as white as when dried out. doors. The entrance to the kitchen is either through the basement or through the eating-room windows, made to slide. The wood-work of the house, for doors, windows, etc., should be oiled chestnut, butternut, whitewood, and pine. This is cheaper, handsomer, and more easy to keep clean than painted wood. In Fig. 7 are planned two conservatories, and few understand their value in tl)he training of the young. They provide soil, in which children, through the winter months, can be starting seeds and plants for their gardens and raising valuable, tender plants. Every child should cultivate flowers and firuits to sell and to give away, and thus be taught to learn the value of money, and to practice both economy and benevolence. According to the calculation of a liouse-carpenter, in a place where the average price of lumber is four dollars a hundred, and carpenter work three dollars a day, such a house can be built for sixteen hundred dollars. For those practicing the closest economy, two small families could occupy it, by dividing the kitchen, and yet have room enough. Or one large room and the chamber over it can be left till increase of family and means require enlargement. A strong horse and carry-all, with a cow, garden, vineyard, and orchard, on a few acros, would secure all the substantial comforts found in great establishments, without the trouble of ill-qualified servants. And if the parents and children were united in the daily labors of the house, garden, and fruit culture, such thrift, health, and haI)piness would be secured as is but rarely found among the rich. A HEALTHFUL AND ECONOUCAL HOUSE. Let us suppose a colony of cultivated and Christian people, having abundant wealth, who now are living as the wealthy usually do, emigrating to some of the beautiful Southern uplands, where are rocks, hills, valleys, and mountains as picturesque as those of New-England, where the thermometer but rarely reaches 90~ in summer, and in winter as rarely sinks below freezing-point, so that outdoor labor goes on all the year, where the fertile soil is easily worked, where rich tropical fruits and flowers abound, where cotton and silk can be raised by children around their home, where the produce of vineyards and orchards finds steady markets by railroads ready-made; suppose such a colony, with a central church and school-room, library, hball for sports, and a common laundry, (taking the most trying part of domestic labor from eacih louse)-suppose each fanily to train the children to labor with the hands as a healthful and honorable duty; suppose all tliis, wlhich is perfectly practicable, would not thile enjoymelnt of this life be increased, and also abundant treasures be laid up in heaven, by using the wealth thus economized in diffusing similar enjoyments and culture among the poor, ignorant, and neglected ones in desolated sections where many now are perishing for want of such Christian example andl influences? 149 150 THD HOUSEK'EPR AND RFATIEPM CHAPTER mIL ON HOME VE.NTILATION, WirZN "the wise woman buildeth her house," the first consideration will be the health of the inmates. The first and most indispensable requisite for health is pure air, both by day and night. If the parents of a family should daily withhold from their children a large portion of food needful to growth and health, and every night should administer to each a small dose of poison, it would be called murder of the most hideous character. But it is probable that more than one half of this nation are doing that very thing. The murderous operation is perpetrated daily and nightly, in our parlors, our bedrooms, our kitchens, our sclhool-rooms; and even our churches are no asylum from the barbarity. Nor can we escape by our railroads, for even there the same dreadful work is going on. The only palliating circumstance is the ignorance of thoso who commit these lwholesale nmurders. As saith the Scrip ture, " The people do perish for lack of knowledge." And it is this lack of knowledge which it is woman's special business to supply. The above statements will be illustrated by some account of the manner in which the body is supplied with healthful nutriment. There are two modes of nourishing the body, one is by food and the other by air. In the stomach the food is dissolved, and the nutritious portion is absorbed by the blood, and then is carried by blood-vessels td the lungs, where it receives oxygen firom the air we breathe. This oxygen is as necessary to the nourishment of thle body as the food of the stomach. In a fill-grown man weighing one hundred and fifty-four pounds, one hundred and eleven pounds consists of oxygen, obtained chiefly from the air we breathe. Thus the lungs feed the body with oxygen, as really as the stomach supplies the other food required. ON HOXE VTLATION. The lungs Occupy the upper portion of the body from the collarbone to the lower ribs, and between their two lobes is placed the heart. Fi,. 28 shows the position of the lungs, though not the exact shape. On the right hand is the exterior of one of the lobes, and on the left hand are seen the branchig tubes of the interior, thlrough which the air we breathe passes to the exceedingly minute air-cells of which the lungs chiefly consist. Fig. 29 shows the outside of a cluster of these air-cells, and Fig. 30 is the inside view. The lining membrane of each air-cell is covered by a network of minute The liungs occupy the u pper portion of the body from the collar- bone to the lower ribs, and between b their two lobeis placed the heart. Fit(,. 28 Bshows the position of theX lun~s, though not the exact shape. Z On the right band is the exterior of.3 one of the lobes, and on the left band: are seen the branchingv tubes of the, $ interior, thlrough which the air we breathe passes to the exceedin(,ly <,f minute air-cells of which the lung,s: chiefly consist. Figr. 29 shows the gA outside of a cluster of these air-cells,*a and Fix. 30 is the inside view. Thle 3 linin- membrane of each air-cell is 4.3AM:covered by a net-work of miinute 2N blood - Xvessels called -capillaries, which, mla(,iified several hundred times, appear in themi croscope as at Fixr. 31. Every air-cell has a blood-vessel that brings blood from the heart, which maeanders thirough 0 ~ ~ID Fig. -. Fr. 31. 0~~~~~l its capillaries till it reaches another blood-vessel that carries it back to the heart, as seen in Fig. 32. In this passage of the blood through these capillaries, the air in the air-cell imparts its oxygen to the blood, and receives in exchange carbonic acid and watery vapor which are expired at every breath into the atmosphere. By calculating the number of air-cells in a small portion of the lungs, under a microscope, it is ascertained that there 151 Fik. 29. rA 152 ThE HOUSEKEEPER AND HEALTHKEEPEL Pig. S arc no less than eighteen millions of these wonderful little purifiers and feed.um X d ors of the body. By their ceaseless min.2t~~ \\ % istries, every grown person receives, each day, thirty-three hogslleads of air into the lungs to nourish and vitalize every part of the body, and also to carry off its im purities. But the heart has a most important agency in thlis operation. Fig. 33 is a diagram of the heart, which is placed be tween the two lobes of the lIuns. The riglht side of the heart receives thle dark iand impure blood, whlich is loaded with carbonic acid. It is brougllt from every point of the body by brancllinig veills that unite in the upper and the lower veiia cava, which discharge into the rig,ht side of the heart. This impure blood passes to the capillaries of the air-cells in the lIngs, wlhere it gives off carbonic acid, and, taking oxygen firom the air, then returns to the left side of the heart, from Fig. 33. whence it is sent Aorta.'per Ven T'I)per Vena out through the aor- Cava ta and its myriad'-_ branching arteries to - every part of the E S body. R~CEIVES -E WIlen the upper FROM UNGS portion of thle heart -,,? — -- contracts, it forces - /-:- a both the p)ure blood firom theI lunDgs, and \ the impure blood from the body,SENTO through the valves BODY. marked V, V, into the lower part. When the lower por I ON HOME V(TIOAN. tion contracts, it closes the valves and forces the impure blood into the lungs on one side, and also on the other side forces the purified blood through the aorta and arteries to all parts of the body. As before stated, the lungs consist chiefly of air-cells, the walls of which are lined with minute blood-vessels; and we know that in every man these air-cells number eighteen miionas. Now every beat of the heart sends two ounces of blood into the minute, hairlike blood-vessels, called capillaries, that line these air-cells, where the air in the air-cells gives its oxygen to the blood, and in its place receives carbonic acid. This gas is then expired by thle lungs into the surrounding atmosphere. Thus, by this powerful little organ, the heart, no less than twenty-eight pounds of blood, in a common-sized man, is sent three times every hour through the lungs, giving out carbonic acid and watery vapor, and receiving the life-in spiring oxygen. Whether all this blood shall convey the nourishing and invigorating oxygen to every part of the body, or return unrelieved of carbonic acid, depends entirely on the pureness of the atmosphere that is breathed. Everiy time we think or feel, this mental action dissolves some particles of the brain and nerves, which pass into the blood to be thrown out of the body through the lungs and skin. In like manner, whenever we move any muscle, some of its particles decay and pass away. It is in the capillaries, -which are all over the body, that this change takes place. The blood-vessels that convey the pure blood from the heart divide into myriads of little branches that terminate in capillary vessels like those lining the air-cells of the lunge. The blood meanders through these minute capillaries, depositing the oxy,gen taken from the lungs and the food of the stomach, and receiving in return the decayed matter, which is chiefly carbonic acid. This carbonic acid is formed by the union of oxygen with carbon or charcoal, which forms a large portion of the foodWVatery vapor is also formed in the capillaries by the 7* 153 154 iE OUSEXEEPER AND HEALT PZL union of oxygen with the hydrogen contained in the food and drink. During this process in the capillaries, the bright red blood of the arteries changes to the purple blood of the veins, which is carried back to the heart, to be sent to be purified in the lungs as before described. -A portion of the oxygen received in the lungs unites with the dissolved food sent fiom the stomach into the blood, and no food can nourish the body till it has received a proper supply of oxygen in the lungs. At every breath a half-pint of blood receives its needed oxygen in the lungs, and at the same time gives out an equal amount of carbonic acid and water. Now this carbonic acid, if received into the lungs undi luted by sufficient air, is a fatal poison, causing certain death. Whein it is mixed with only a small portion of air, it is a slpw )oison, which imperceptibly undermines the constitu tion. W'e now can understand how it is that all who live in houses where the breathing of inmates has deprived the air of oxygen, and loaded it with carbonic acid, may truly be said to be poisoned and starved; poisoned with carbonic acid, and starved for want of oxygen. Whenever oxygen unites with carbon to form carbonic acid, or with hydrogen to formn water, heat is generated. Thus it is that a kind of combustion is constantly going on in the capillaries all over the body. It is this burning of the decaying portions of the body that causes animal heat. It is a process similar to that which takes place when lamps and candles are burning. The oil and tallow, which are chiefly carbon and hydrogen, unite with the oxygen of the air and form carbonic acid and watery vapor, producing heat during the process. So in the capillaries all over the body, the carbon and hydrogen supplied to the blood by the food unite with the oxygen gained in the lungs, and cause the heat which is diffused all over the body. The skin also performs an office similar to that of the lungs. In the skin of every adult there are no less than seven million minute perspirating tubes, each one-fourth of an inch long. If all these were united in one length, they would ex ON HOME V TIATION. tend twenty-eight miles These minute tubes are lined with capillary blood-vessels, which are constantly sending out not only carbonic acid, but other gases and particles of decayed matter. The skin and lungs together, in one day and night, throw out three-quarters of a pound of charcoal as carbonic acid, besides other gases and water. While the bodies of men and animals are filling the air with the poisonous carbonic acid, and using up the life-giving oxygen, the trees and plants are performing an exactly contrary process; for they are absorbing carbonic acid and giving out oxygen. Thus, by a wonderful arrangement of the beneficent Creator, a constant equilibrium is preserved. What animals use is provided by vegetables, and what veetables require is furnished by animals; and all goes on, day and nilght, without care or tlhotight of nman. Tile human race in its infancy was Iplaced in a mild and genial clime, where each sepl)arate finfly dwelt in tents, and breathed, both day and ni(ght, the pure air of heaven. And when they became scattered abroad to colder climes, the open fire-place secured a fill supply of pure air. But civilization has increased economies and conveniences far ahead of the knowledge needed by the common people for their healthful use. Tight sleeping-rooms, and close, air-tight stoves, are now starving and poisoning more than one half of this nation. It seems impossible to make people know their daygper. And the remedy for this is the light of knowledge and intelligence which it is woman's special mission to bestow, as she controls and regulates the ministries of a home. The poisoning process is thus exhlibited in birs Stowe's "Iouse and IHome Papers," and can not be recalled too often: "No other gift of God, so precious, so inspiring, is treated with such utter irreverence and contempt in the calculations of us mortals as this same air of heaven. A sermon on oxygen, if we had a preacher who understood the subject, might do more to repress sin than the most orthodox discourse to show when and how and why sin came. A minister gets up in a crowded lecture-room, where the mephitic air almost 155 156 THE HOUSEKEEPZR AND HEALTEKEEPER. makes the candles burn blue, and bewails the deadness of the church-the church the while, drugged by the poisoned air, growing sleepier and sleepier, though they feel dread. fully wicked for being so. "Little Jim, who, fresh from his afternoon's ramble in the fields, last evening said his prayers dutifully, and lay down to sleep in a most Christian frame, this morning sits up in bed with his hfair bristling with crossness, strikes at his nurse, and declares lie won't say his prayers-that he don't want to be good. The difference is, that the child, having slept in a close box of a room, his brain all night fed lby poison, is in a mild state of moral insanity. Delicate women remark that it takes theiii till eleven or twelve o'clock to get up their strength in the morning. Query, Do they sleep with closed windows and doors, and with heavy bed-curtains? "The houses built by our ancestors were better ventilated in certain respects than modern ones, with all their improvemnients. The great central chimney, with its open fire-places in the different rooms, created a constant current which carried off foul and vitiated air. III these days, how common is it to provide rooms with only a flue for a stove! This flue is kept shut in summer, and in winter opened only to admit a close stove, which burns away the vital portion of the air quite as fast as the occupants breatlhec it away. Tlhe sealing up of fire-places and introduction of air-tight stoves may, doubtless, be a saving of fuel; it saves, too, more than that; in thousands and thousands of cases it has saved p)eople from all furthler human wants, and put an end forever to any needs short of the six feet of narrow earth which are man's only inalienable property. In other words, since the invention of air-tight stoves, thousands have died of slow poison. "It is a terrible thing to reflect upon, that our northern winters last from November to MIay, six long months, in which many families confine themselves to one room, of which every window-crack has been carefillly calked to make it air-tight, where an air-tight stove keeps the atmosphere at a teniperature between eighlty and ninety; and the ON HOME VET1 I LATION. inmates, sitting there with all their winter clothes on, become enervated both by the heat and by the poisoned air, for which there is no escape but the occasional opening of a door. "It is no wonder that the first result of all this is such a delicacy of skin and lungs that about half the inmates are obliged to give up going into the open air during the six cold months, because they invariably catch cold if they do so. It is no wonder that the cold caught about the first of December has by the first of 1arich become a fixed consumption, and that the opening of the spring, which ought to bring life and health, in so many cases brings death. "We hear of the lean condition in which the poor bears emerge from their six months' wintering, during which they subsist on the fat which they have acquired the previous summer. Even so, in our long winters, multitudes of delicate people subsist on the daily waning strength which they acquired in tile season when windows and doors were open, and fresh air was a constant luxury. No wonder we hear of spring fever and spring biliousness, and have thousands of nostrums for clearing the blood in the spring. All these things are the pantings and palpitations of a system run down under slow poison, unable to get a step farther. "Better, far better, the old houses of the olden time, with their great roaring fires, and their bed-rooms wAhere the snow came in and thle wintry winds whistled. Then, to be sure, you froze your back while you burned your face, your water froze niiig,litly in your pitcher, your breath congealed in ice-wreaths on the blankets, and you could write your name on the pretty snow-wreath that had sifted in through the window-cracks. But you woke full of life and vigor, you looked out into the whirling snow-storms without a shiver, and thought nothing of plunging through drifts as high as your head on your daily way to schooL You jingled in sleighs, you snow-balled, you lived in snow like a snow-bird, and your blood coursed and tingled, in fuill tide of good, merry, real life, through your reins —none of the slow-creepiiig, black blood which clogs the brain and lies like a weight on the vital wheels!" a {i =1 157 158 THE HOUSEKEEPEB AND HEALT'KEEPEL It is ascertained by experiments that breathing bad air tends so to reduce all the processes of the body,that less oxygen is demanded and less carbonic acid sent out. This, of course, lessens the vitality and weakens the constitution; and it accounts for the fact that a person of full health, accustomed to pure air, suffers from bad air far more than those who are accustomed to it. The body of strong and healthy persons demands more oxygen, and throws off more carbonic acid, and is distressed when the supply fails. But the one reduced by bad air feels little inconvenience, because all the functions of life are so slow that less oxygen is needed, and less carbonic acid thrown out. And the sensibilities being deadened, the evil is not felt. This provision of nature prolongs many lives, though it turns vigorous constitutions into feeble ones. Were it not for this chlange in the constitution, thousands in badly ventilated rooms and houses would come to a speedy death. One of the results of unventilated rooms is scroftida. A distinguished French physician, MI. Baudeloque, states that "The repeated respiration of the same atmosphere is the cause of scrofiula. If there be entirely pure air, there may be bad food, bad clothing, and want of personal cleanliness, but scrofulous disease will not exist. This disease never attacks persons who pass their lives in the open air, and alicays manifests itself when they abide in air which is unrenewed." This writer illustrates this by the history of a French village where the inhabitants all slept in close, unventilated houses. Nearly all were seized with scrofula, and many families became wholly extinct, their last members dying "rotten with scrofula." A fire destroyed a large part of this village. Houses were then built to secure pure air, and scrofiula disappeared from the part thus rebuilt. We are informed by medical writers that defective ventilation is one great cause of diseased joints, as well as of diseases of the eyes, ears, and skin. Foul air is the leading cause of tubercular and scrofulous consumption, so very common in our country. Dr. Guy, in his examination before public health commissioners in Great ON HOXZ VnsImLAON. Britain, says: a Deficient ventilation I believe to be more fatal than at other causes put together." He states that consumption is twice as common among tradesmen as among the gentry, owing to the bad ventilation of their stores and dwellings& Says Dr. Dio Lewis, whose labors in the cause of health are well known: "As a medical man I have visited thousands of sick-rooms, and have not found in one in a hundred of them a pure atmosphere. I have often returned from church doubting whether I had not committed a sin in exposing myself so long to its poisonous air. There are in our great cities churches costing fifty thousand dollars, in the construction of which not fifty cents were expended in providing means for ventilation. Ten thousand dollars for ornament, but not ten cents for pure air! "Unventilated parlors, with gas-burners, (each consuming as much oxygen as several men,) made as tight as possible, and a party of ladies and gentlemen spending half the night in them! In 1861,I visited a legislative hall, the legislature being in session. I remained half an hour in the most impure air I ever breathed. Our school-houses are, some of them, so vile in this respect, that I would prefer to have my son remain in utter ignorance of books rather than to breathe, six hours every day, such a poisonous atmosphere. Theatres and concert-rooms are so foul that only reckless people continue to visit them. Twelve hours in a railwaycar exhausts one, not by the journeying, but because of the devitalized air. While crossing the ocean in a Cunard steamer, I was amazed that men who knew enough to construct such ships did not know enough to furnish air to the passengers. The distress of sea-sickness is greatly intensified by the sickening air of the ship. Were carbonic acid ontly black, what a contrast there would be between our hotels in their elaborate ornament! "Some time since I visited an establishment where one hundred and fifty girls, in a single room, were engaged in needle-work. Pale-faced, and with low vitality and feeble circulation, they were unconscious that they were breathing 2 159 160 THE HOUSEKEEPER AND HEALTHKEEPER. air that at once produced in me dizziness and a sense of suf. focation. If I had remained a week with them, I should, by reduced vitality, have become unconscious of the vileness of the air!" There is a prevailing prejudice against igAht air as un healthful to be admitted into sleepin-rooms, which is owing wholly to sheer ignorance. In the night every body neces sarily breathes night air and no other. VWhen admitted fiomi without into a sleeping-room, it is coldel; and therefore hleavier, than tilhe air wvithin, so it sillks to the bottom of the rooiii and forces out an equal quantity of the impure air, warmed( and vitiated by passing through the Itiugs of in mates. Thus the question is, Shall we shut up a chamber and breathe nighit air vitiated with carbonic acid or night air that is puire? The olily real difficulty about nilght air is, that usually it is damper, a,id therefore colder and more likely to chiill. This is easily remedied by sufficient bed-clothling. One other very prevalent mistake is found even in books written by learned men. It is often thought that carbonic acid, being heavier than common air, sinks to the floor of sleeping-ioonis, so that the low trilndle-beds for children should Ilot be used. This is all a mistake; for, as a fact, in close sleeping-rooms tile purest air is below and the most impureC above. It is true that carbonic acid is heavier than common ai;r, when pure; but this it rarely is except in chemical experiments. It is the property of all gases, as well as of the two (oxygen and nitrogen) composing the atmosphere, that when broughtt togethier they always are entirely mixed, each being equally difiised. Thus the carbonic aci fronti the skin and lungs, being warmed in the body, rises, as does the common air, with which it mixes, toward the top of a room; so that uisually thiere is more carbonic acid at the top than at tlhe bottom of,a room.* Both commnon air and carbonic acid expand and become lighter in the s:lme proportions; that is, for every degree of added heat they expand at the rate of of their bulk. * Profe.;sor Brewer, of the Yalce Scientific School, says: "As a flict, often demonstrated by anmlysis, there is generally more carbonic acid near the cciling than near the floor." ON HOME vE ON. Here, let it be remembered, that in ill-ventilated rooms the carbonic acid is not the only cause of disease. Experiments seem to prove that other matter thrown out of the body, through the lungs and skin, is as truly excrement and in a state of decay as that ejected from the bowels, and as poisonous to the animal system. Carbonic acid has no odor; but we are warned by the disagreeable effluvia of close sleeping-roomus of the other poison thus thrown into the air from the skin and lungs. There is one provision of nature that is little understood, which saves the lives of thousands living in uunventilated houses; and that is, the passage of pure air inward and impure air outward through the pores of bricks, wood, stone, and mortar. Were such dwellings changed to tin, which is not thus porous, in less than a week thousands and tens of thousands would be in danger of perishing by suffocation. Thiere are some recent scientific discoveries that relate to impure air'which may prol)perly be introduced here. It is shown by the microscope that fermeitation is a process which generates extremely minute plants, that gradually increase till the whole mass is pervaded by this vegetation. The microscope also has revealed the fact that, in certain diseased, these microscopic plants are generated in the blood and other fluids of the body, in a mode similar to the ordinary process of fermentation. And, what is very curious, each of these peculiar diseases generates divelse kinds of plants. Tlhus, in the typhoid fever, the microscope reveals in the fluids of the patient a plant that resembles in form some kinds of sea-weed. In chlills and fever, the microscopic plant has another form, and in small-pox still another. A work has recently been published in Europe, in which representations of these various microscopic plants generated in the fluids of the diseased persons are exhibited, enlarged several hundred times by the microscope. All diseases that exhibit these microscopic plants are classed together, and are called Zy))iotic, from a Greek word signifying tofer,iciit. It is now regarded as probable that most of these diseases are generated by the microscopic plants which float in an 161 162 TnE HOUSZKZEEPZR AND IEALEEPEL impure or miasmatic atmosphere, and are taken into the blood by breathing. Recent scientific investigations in Great Britain and other countries prove that the power of resisting these diseases depends upon the purity of the air which has been Aabitually inspired. The human body gradually accommodates itself to unhealthful circumstances, so that people can live a long time in bad air. But the "reserve power" of the bodythat is, the power of resisting disease-is under such circumstances gradually destroyed, and then an epidemic easily sweeps away those thus enfeebled. The plague of London, that destroyed thousands every day, came immediately after a long period of damp, warmn days, when there was no wind to carry off the miasma thus generated; while the people, by long breathling of bad air, were all prepared, from having stink into a low vitality, to fall before the pestilence. Multitudes of public documents show that the fatality of epidemics is always proportioned to the degree in which impure air has previously been respired. Sickness and death are therefore regulated by the de,gree in which air is kept pure, especially in case of diseases in which medical treatment is most uncertain, as in chlolera and malignant fevers. Investigations mado by governmental autlhority, and by boards of health in this country and in Great Britain, prove tlhat zymotic diseases ordinarily result from impure air generated by veetal)le or animal decay, and that in almost all cases they can be prevented by keepl)ing tlhe air pure. Tho decayed animal matter sent off firom tlhe skin and lungs in a close, unventilated bedroom is one tlhing that generates these zymotic diseases. The decay of animal and vegetable matter in cellars, sinks, drains, and marshy districts is another cause; and the decayed vegcetable matter thrown up by plowing up of decayed vegetable matter in the rich soil in new countries is another. In the investigations made in certain parts of Great Britain, it appeared that in districts where the air is pure the deaths average eleven in one thousand each year; while in localities most exposed to impure miasma the mortality was forty-five in every thousand. At this rate, thirty-four per 0 ON OME VNmTILON. sons in every thousand died from poisoned air, who would have preserved health and life by well-ventilated homes in a pure atmosphere. And, out of all who died, the proportion who owed their deaths to foul air was more than threefourths. Similar facts have been obtained by boards of health in our own country. ]Ir. Lewis Leeds gives statistics showing that in Phila delphia, by improved modes of ventilation and other sanitary methods, there was a saving of three thousand two hundred and thirty-seven lives in two years; and a saving of thre-fourths of a million of dollars, which would pay the whole expense of the public schools. Philadelphia being previously an unusually cleanly and well-ventilated city, what would be the saving of life, health, and wealth were such a city as New York perfectly cleansed and ventilated? 163 164 THIE UOUS5EXPZR AND REALT3:REPEF CHAPTER IV. ON WARMING A HQOME. TiE laws that regulate the generation, diffusion, and pres ervation of beat as yet are a scaled mystery to thousands of young women who imagine they are completing a suitable education in courses of instruction firom which most that is practical in future domestic life is wholly excluded. IVe thlerefore give a brief outline of some of the leading scientific principles wlhicel every lhousekeeper should understand and employ, in order to perform succcssfully one of her most important duties. Concerning the essential nature of heat, and its initimate relations with the other great natural forces, light, electricity, etc., we shall not attempt to treat, but shall, for practical purposes, assume it to be a separate and independent force. I-heat or caloric, then, has certain powers or principles. Let us consider them: First, we find Co;zltctio;z, by which heat passes from one particle to anotlher next to it; as when one end of a poker is warmed by placing the other end in the fire. The bodies -which allow this power firee course are called conductors, and those which do not are named non-conductors. 3Ietals are good conductors; feathers, wool, and furs are poor conductors; and water, air, and gases are non-conductors. Another principle of heat is Co;ivectio;i, by which water, air, and gases are warmed. This is, literally, the process of co;iveyibig heat fiom one portion of a fluid body to another by currents resutlting firom changes of temperature. It is secured by bringing one portion of a liquid or gas into contact with a heated surfacc, and thus it becomes ligilter and exp)anded in volume. In consequence, the cooler and heavier particles above )pressing downward, the lighlIter ones rise upward. Thus a constant motion of currents and inIter ON BWAING A HOME0 change of particles is produced, until, as in a vessel of water, the whole body comes to an equal temperature. Air is heated in the same way. In case of a hot stove, the air that touches it is heated, becomes lighter, and rises, giving place to cooler and heavier particles, which, when heated, also ascend. It is owing to this process that the air of a room is warmest at the top and coolest at the bottom. It is owing to this principle, also, that water and air can not be heated by fire from above. For the particles of these bodies,-being non-conductors, do not impart heat to each other; and when the warmest are at the top, they can not take the place of cooler and heavier ones below. Anotlher principle of heat (which it shares with light) is J.Raiactioi, by which all things send out heat to surrounding cooler bodies. Some bodies will absorb radiated heat, others will reflect it, and others allow it to pass through them without either absorbing or reflecting. Thus, black and rough substances absorb heat, (or light,) colored and smooth articles reflect it, while air allows it to pass through without either absorbing or reflecting. It is owing to this that ronugh and black vessels boil water sooner than smooth and lightcolored ones Another principle is Re.flection, by which heat radiated to a surface is turned back from it when not absorbed or allowed to pass through; just as a ball rebounds from a wall; just as sound is thrown back from a hill, making echo; just as rays of light are reflected from a mirror. There is no department of science, as applied to practical matters, which has so often baffled experimenters as the healthful mode of warining, and ventilating houses. The British nation spent over a million on the House of Parliainment for this end, and failed. Our own Government has spent half a million on the Capitol, with worse failure; and now it is proposed to spend a million more. The reason is, that the old open fireplace has been supplanted by less expensive modes of heating, destructive to health; ald science has but just begun experiments to secure a remedy for the evil. The open fire warms the person, the walls, the floors, and 165 ~..,:.SEE.,E.,ER.AND HE ALTHEEPEL the furniture by radiation, and these, together with the fire, warm the air by convection; for the air resting on the heated surfaces is warmed by convection, rises and gives place to cooler particles, causing a constant heating of its particles by movement. Thus, in a room with an open fire, the person is warmed in part by radiation from the fire and the surrounding walls and furniture, and in part by the warm air surrounding the body. In regard to the warmth of air, the thermometer is not an exact index of its temperature. For all bodies are con stantly radiating their heat to cooler adjacent surfaces until all come to the same temperature. This being so, the ther mometer is radiating its heat to walls and surrounding ob jects, in addition to what is subtracted by the air that sur rounds it, and thus the air is really several degrees warmer than the thermometer indicates. A room at 70~ by the ther mometer is usually filled with air five or more degrees warmer than this. Now, the cold air is denser than warm, and therefore con tains more oxygen. Consequently, the cooler the air in spired, the larger the supply of oxygen and of the vitality and vigor which it imparts. Thus, the great problem for econoniy of health is to warm the person as much as possi ble by radiated heat, and supply the lungs with cool air. For when we breathe air at from 16~ to 20~, we take double the amount of oxygen that we do when we inhale it at 80~ to 90~, and consequently can do a far greater amount of muscle and brain work. Warmning by an open fire is nearest to the natural mode of the Creator, who heats the earth and its filrniture by the great central lire of heaven, and scnds cool breezes for our lungs. But open fires involve great destruction of fulel and expenditure of money, and in consequence economic methods have been introduced, to the great destruction of health and life. Whenever a family-room is heated by an open fire, it is duly ventilated, as the impure air is constantly passing off through the heated chimney, while, to supply the vacated space, the pure air presses in through the cracks of doors, dwilmolow ON WARING A HOM, windows, and floors No such supply is gained for rooms warmed by stoves. And yet, from mistaken motives of economy, as well as from ignorance of the resulting evils, mnultitudes of householders are thus destroying health and shortening life, especially in regard to women and children who spend most of their time within doors This is especially the case where air-tight stoves are used. A common mode of warming is by heated air from a furnace. The chief objection to this is the loss of moisture and of all radiated heat, and the consequent necessity of breathing air which is debilitating, both from its heat and also from being usually deprived of the requisite moisture provided by the Creator in all outdoor air. Another objection is the fact that it is important to health to preserve an equal circulation of the blood, and the greatest impediment to this is a mode of heating which keeps the head in warmer air than the feet. This is especially deleterious in an age and country where active brains are constantly drawing blood from the extremities to the head. All furnace-heated rooms have coldest air at the feet, and warmest around the head. What follows illustrates the principles on which several modes of ventilation are practiced. It is the common property of both air and water to expand, become lighter and rise, just in proportion as they are heated; and therefore it is the invariable law that cool air sinks, thus replacing the warmer air below. Thus, whenever cool air enters a warm room, it sinks downward and takes the place of an equal amount of the warmer air, which is constantly tending upward and outward. This principle of all fluids is illustrated by the following experiment: Tako a glass jar about a foot high and three inches in diameter, and with a wire to aid in placing it aright, sink a small bit of lighted candle so as to stand in the centre at the bottom. (Fig. 34.) The candle will heat the air of the jar, which will rise a little on one side, while the colder air without will begin falling on the other side. These two currents will so conflict as finally to cease, and then the candle, having no supply of oxygen from fresh air, will begin to go out. Insert a bit of stiff paper so as to divide the 167 . 0 168 TUB HOUSEKEEPER A HEALTHKEEPERL Fig.s mouth of the jar, and instantly the cold and warm air are not in conflict as before, because a cur, rent is formed each side of the paper; the cold air descending ~'x~./ ~on one side and thile warm air _ ascending thile other side, as indicated by the arrows. As long as the paper remains, the candle will bu-n, and as soon as it is removed, it will begin to @ "..! go out, and can be restored by again in [: serting the paper. F 35 ~ t ~' F I-.-~~~~~~~~~~35. This illustrates the mode by whichl c,, oal-mines are vei- ; t tilated when filled :..' 1!] with carbonic acid. ~ A shaft divided - i' TH i! nto two passages, it,; i~4~] (F igure 35,) is leti ' down into the mine, where the air is warmer than the outside air. Immediately the colder air outside presses down into the mine, through the passage which is highest, being admitted by the escape of an equal quantity of the warmer air, which rises throughl the lower passage of the shaft, this being the first available opening for it to rise throughl. A current is thus created which continues as long as the inside air is warmer than that without the mine, and no longer. Sometimes a fire is kindled in the mine, in order to continue or increase the warmthl, and consequent upward current of its air. It is onI this l)lan that many school- houses and manufactories have been ON WAR G A 0OME. ventilated. Its grand defeqct is, that it fails altogether when the air outside the house is at the same temperature as that within This illustrates one of the cases where a "wise woman that buildeth her house" is greatly needed. For, owing to the ignorance of architects, house-builders, and men in general, they have been building school-houses, dwelling-houses, churches, and colleges, with the most absurd and senseless contrivances for ventilation, and all from not applying this principle of science. On this point, Professor Brewer, of the Scientific School of Yale College, writes thus: "I have been in public buildings, (I have one in mind now, filled with dormitories,) which cost half a million, where they attempted to ventilate every room by a single flue, long and narrow, built into partition walls, and extending up into the capacious garret of the fifth story. Every room in the building had one such flue, with an opening into it at the floor and at the ceiling. It is needless to say that the whole concern was entirely useless. Had these flues been of proper proportions, and properly divided, the desired ventilation would have been secured." And this piece of ignorant folly was perpetrated in the midst of learned professors, teaching the laws of fluids and the laws of health! In a cold climate and wintry weather, the grand impediment to ventilating rooms by opening doors or windows is the dangerous currents thus produced, which are so injurious to the delicate ones that for their sake it can not be done. Then, also, as a matter of economy, the poor can not afford to practice a method which carries off the heat generated by their stinted store of fuel. Even in a warm season and climate, there are frequent periods when the air without is damp and chilly, and yet at nearly the same temperature as that in the house. At such times even the opening of windows often has little effect in emptying a room of vitiated air. The most successful mode of ventilating a house is by creating a current of warm air in a flue, into which an opening is made at both the top and the bottom of a room, to 8 169 170 THE HOUSEKEEPER AND HEALTHIEEPER. carry off the impure air, while a simthilar opening to admit outside air is made'at the opposite side of the room. This is the mode employed in chemical laboratories for removing smells and injurious gases. These statements give some idea of the evils to be remedied. But the most difficult point is how to secure the rem. edy; for often the attempt to secure pure air by one class of persons brings chills, colds, and disease on another class, from mere igiorance or mismanagement. To illustrate this, it must be borne in mind that those whlo live in iwarm, close, and unventilated rooms are much muore liabl)le to take cold fiomn exposure to draughts and cold air tliaii those of vigorous vitality accustomed to breathe pure air. it us the strolig and lhealthy husband, feeling tle want of pure air in the aligdt, aud knowing its importalnce, keeps windows open, and makes such drauiglits that the wife, who lives all day in a close room and thlus is low in vitality, can not bear tlhe change, has colds, and sometimes perishes a victim to wroug miodes of ventilation. So, evenI inl liealtli-establishments, the patients will pass most of their days and nilghts in badly-ventilated rooms. But at tinies tlhe physician, or some earnest patient, insists oil a mode of ventilation that brings more evil than good to the delicate inmates. The grand art of ventilating houses is by some method that will empty rooms of the vitiated air and bring in a supply of pure air by s))iall aozd imp)erceptible cit're;its. 'Itit thlis inmportant duty of a Clhristian woman is one that demands niore science, care, and attention than almost any otlier; and yet, to prepare liherc for this duty has never been aniiy part of female eutication. Young womenii are taught to draw nmatlhematical diag,rams and to solve astronomical problenis; but few, if any, of them are taught to solve the problem of a lhouse constructed to secure pure and moist air by day aud ni,ghit for all its inmates by safe( methods. WVe have seen the process through which the air is rendered unliealthftil by close rooms ad( want of ventilation. Every person inspires air about twenty times each minute, using ON WAMNG A HOME. half a pint each time. At this rate, every pair of lungs vitiates one hogshead of air every hour. The membrane that lines the multitudinous air-cells of the lungs in which the capillaries are, should it be united in one sheet, would cover the floor of a room twelve feet square. Every breath brings a surfmace of air in contact with this extent of capillaries, by which the air inspired gives up most of its oxygen and receives carbonic acid in its stead. These facts furnish a guide for the proper ventilation of rooms. Just in proportion to the number of persons in a room or a house should be the amount of air brought in and carried out by arrangements for ventilation. But how rarely is this rule regardedtl in building houses or in the care of families by housekeel)ers! As,a guide to proportioning the air admitted and discharged to the number of persons, we have the following calculation: On an avecrage, every adult vitiates about half a pint of air at each inspiration, and inspires twenty times a minute. This would amount to one hogshead of air vitiated every hour by every grown person. To keep the air pure, this amount should enter and be carried out every hour for each person. If, then, ten persons assemble in a dining-room, ten hogsheads of air should enter and ten be discharged each hour. By the same rule, a gathering of five hundred persons demands the entrance and discharge of five hundred hogsheads of air every hour, and a thousand persons require a thousand hogsheads of air every hour. ThIerefore in calculating the size of registers and conductors, wec must have reference to the number of persons who are to abide in a dwelling; while for rooms or halls intended for large gathlerings a far greater allowance must be made. The most successful arrangement for both warming and ventilation, is that employed by Lewis Leeds to ventilate the military hospitals, and also the treasury building at IVashington. It is modeled strictly after the mode adopted by the Creator in warming and ventilating the earth, the home of his great earthly family. It aims to have a passage of pure air through every room, as the breezes pass over the hills, 171 172 THE HOUSEKEEPER AND HEALTHKEEPER, and to have a method of warming chiefly by radiation, as the earth is warmed by the sun. In addition to this, the air is to be provided with moisture, as it is supplied outdoors by exhalations from the earth and its trees and plants. The mode of accomplishing this is by placing coils of steam, or hot-water pipes, under windows, which warm the parlor walls and furniture, partly by radiation, and partly by the air warmed on the heated surfaces of the coils. At the same time, by reg,ulating registers, or by simply opening the lower part of the window, the pure air, guarded from immediate entrance into the room, is admitted directly upon the coils, so that it is partially warmed before it spreads through the room; and thus cold draughts are prevented. Then the vitiated air is drawn off through registers both at the top and bottom of the room, opening into a heated exhausting-flue, through which the constantly ascending current of warm air carries it off. These heated coils are often used for warming houses without any arrangement for carrying off the vitiated air, when, of course, their usefulness is gone. Tile moisture may be supplied by a broad vessel placed on or close to the heated coils, giving a large surface for evaporation. When rooms are warmed chiefly by radiated heat, the air can be borne much cooler than in rooms warmed by hot-air furnaces, just as a person in the radiating sun can bear much cooler air than in the shade. A time will come when walls and floors will be contrived to radiate heat instead of absorbing it from the occupants of houses, as is generally the case at the present time, and then all can breathe pure and cool air. We are now prepared to examine more in detail the modes of warming and ventilation employed in the dwellings planned for this work. In doing this, it should be remembered that the aim is not to give plans of houses to suit the architectural taste or the domestic convenience of persons who intend to keep several servants, and care little whether they breathe pure or bad air, nor of persons who do not wish to educate their children to manual industry or to habits of close economy. ON W [G A HOE. On the contrary, the aim is, first, to secure a house in which every room shall be perfectly ventilated both day and night, and that too without the watchful care and constant attention and intelligence needful in houses not provided with a proper and successful mode of ventilation. The next aim is, to arrange the conveniences of domestic labor so as to save time, and also to render such work less repulsive than it is made by common methods, so that children can be trained to love house-work. And lastly, economy of expense in house-building is sought. These things should be borne in mind in examining the plans of this work. In the dwelling-house, chap. iiL, part ii., Fig. 7, a cast-iron pipe is made in sections, which are to be united, and the whole fastened at top and bottom in the centre of the warm-air flue by ears extending to the bricks, and fastened when the flue is in process of building. Projecting openings to receive the pipes of the filurnace, the laundry stove, and two storves in each story, should be provided in this cast-iron pipe, which must be closed when not in use. A large openIing is to be made into the warm-air flue, and through this the kitchen stove-pipe is to pass, and be joined to the cast-iron chimney - pipe. Thus the smoke of the kitchen stove will warm the iron chimney-pipe, and this will warm the air of the flue, causing a current upward, and this current will draw the heat and smells of cooking out of the kitchen into the opening of the warm-air flue Every room surrounding the chIimney has an opening at the top and bottom into the warm-air flue for ventilation, as also have the bath-room and water-closets. The pure air for rooms on the ground-floor is to be introduced( by a wooden conductor one foot square, running under the floor from the front door to the stoveroom, with cross branches to the two large rooms. The pure air passes through this, protected outside by wire netting, and delivered inside through registers in each room, as indicated in Fig. 7. In case open Franklin stoves are used in the large rooms, the pure air from the conductor should enter behind them, 173 174 HE HOUSEEPER AD HEALMKEEIZR. and thus be partially warmed. The vitiated air is carried off at the bottom of the room through the open stoves, and also at the top by a register opening into a conductor to the exhausting warm-iair shaft, which, it will be remembered, is the square chimney, containing the iron pipe which receives the kitchen stove-pipe. The stove-room receives pure air from tle conductor, and sends off impure air and the smells of cooking by a register opening directly into the exhaust. ing shaft; while its hot air and smoke, passing throulgh the iron pipe, heat the air of the shaft, and produce the exhausting current. The large chambers on the second floor (Fig. 18) have pure air conducted from the stove-room through registers that can be closed if thle heat or smells of cookling are unpleasant. The air in the stove-room will always be moist from the water of the stove boiler. The small chambers have pure air admitted firom windows sunk at top half an inch; and the warm, vitiated air is conducted by a register in the ceiling which opens into a conductor to the exhausting warm-air shaft at the centre of the house, as shown in Fig. 23. The basement or cellar is ventilated by an opening into the exhausting air-shaft, to remove impure air, and a small opening over each glazed door to admit pure air. The doors open out into a "well," or recess, excavated in the earth before the cellar, for the admission of light and air, neatly bricked lup and whitewashed. The doors are to be made entirely of strong, thick glass sashes, and this will give light enough for laundry work-the tubs and ironing,-table being placed closed to the glazed door. The floor must be plastered with water-lime, and the walls and ceiling be whitewashed, which will add reflected light to the room. There will thus be no need of other windows, and the house need not be raised above the ground. Several cottages have been built thus, so that the ground-floors and conservatories are nearly on the same level; and all agree that they are pleasanter than when raised higher. WVhen a window in any room is sunk at the top, it should have a narrow shelf in front inclined to the opening, so as to o'. WARoG A HOwE keep out the rain. In small chambers for one person, an inch opening is sufficient, and in larger rooms for two persons a two-inch opening is needed. The openings into the exhausting-air flue should vary from eight inches to twelve inches square, or more, accord(ling to the number of persons who are to sleep in the room. The time when ventilation is most difficult is the medium weather in spring and fall, when the air, though damp, is similar in temperature outside and in. Then the warm-air flile is indispensable to proper ventilation. This is especially needed in a room used for school or church purposes. Every room should have its air regulated not only as to its warmth and purity, but also as to its supply of moisture; and for this purpose will be found very convenient the instrument called the lhygrodeik,* which shows at once the temperature and the moisture. The preceding remarks illustrate the advantages of the cottage plani in respect to healthful ventilation. The economy of the mode of warming next demands attention. In the first place, it should be noted that the chimney being at the centre of the house, no heat is lost by its radiation through outside walls into open air, as is the case with all fire-places and grates that have their backs and flues joined to an outside wall. In this plan all the radiated heat from the stove senres to warm the walls of adjacent rooms in cold weather; while ill the warm season the non-conducting summer casings of the stove described in the next chapter send all the heat either into the exhausting warin-air shaft or into the central cast-iron pip&. In addition, the sliding doors of the stoveroom (whichll should be only six feet high, meeting the partition coming firom the ceiling), can be opened in cool days, and then the heat from the stove would temper the rooms each side of the kitchen. In hot weather they could be kept closed, except when the stove is used, and then opened only for a short time. The Franklin stoves in the large room would give the radiating warmth and cheerful blaze of an * It is manufactured by N. M. Lowe, Boston, and sold by him and J. Queen & Co., Philadelphia 175 176 TiE HOUSEKEEPER AND IEALTHEEPER open fire, while radiating heat also from all their surfaces In cold weather the air of the larger chambers could be tempered by registers admitting warm air from the stove. room, which would always be sufficiently moisteed by evaporation from the stationary boiler. The conservatories in wintter, protected from frost by double sashes, would contribute agreeable moisture to the larger rooms. In case the size of a family required more rooms, another story could be ventilated and warmed by the same mode, with little additional expense. WVe will next notice thle economy of time, labor, and expenlse secured by this cottage plan. The laundry work being done in the basement, all the cooking, dish-washling, etc., can be done in the kitchen and stove-room on the groundfloor. l)u't in case a larger kitchen is needed, the lounges can be put in tlhe front part of the large room, and then movable scr'een placed so as to give a work-room adjacent to the kitchen, and tlhe front side of the same be used for the eating-room. Where the movable screen is used, the floor should be oiled wood. A squarec piece of carpet can be put in the centre of tihe front part of thle room, to keep tlhe feet warm when sitting around tlhe table, and small rugs can be placed before the lounges or other sitting-places, for the same purpose. 3Iost cottages are so divided by entries, stairs, closets, etc., that there can be no large roomns. But in this plan, by the use of the movable scree,,, two fine large roomns can be secured whenever the family work is over, while the conveniences for work will very much lessen tlhe time required. In certain cases, where the closest economny is needfil, two small f:l,nilies call occlupy the cottage, by having a movable screen ill both rooms, and usilig tlhe kitchen in common, or divide it and have two smaller stoves. Each kitchllen will tllen have a window, and as nmuch room as is given to the kitchen in great steamers that provide for several hundcred. 'Whoever plans a house with a view to economy must arrainge rooms around a central chimney, and avoid all projectilg aplpendages. Dormer-windows are far more expensive ON WARING A HOXE. than common ones, and are less pleasant Every addition projecting from a main building greatly increases expense of building, and still more of warming and ventilating. It should be introduced, as one school exercise in every female seminary, to plan houses with reference to economy of time, labor, and expense, and also with reference to good architectural taste; and the teacher should be qualified to point out faults and give the instruction needed to prevent such mistakes in practical life. Every girl should be trained to be "a wise woman" that "buildeth her house" aright. There is but one mode of ventilation yet tried that will, at all seasons of the year and all hours of the day and night, secure pure air without dangerous draughts, and that is by an exhausting warm-air flue. This is always secured by an open fire-place, so long as its chimney is kept warm by any fire. And in many cases, a fire-place with a flue of a certain dimension and height will secure good ventilation, ecept when the air without and within is at the same temperature. When no exhausting warm-air flue can be used, the opening of doors and windows is the only resort Every sleepin-room without a fire-place that dracs smoke well should have a window raised at the bottom or sunk at the top at least an inch, with an inclined shelf outside or in, to keep out rain, and then it is properly ventilated, provided the air outside is colder than the inside air-but not otherwise. Or a door should be kept opened into a hall with an open window. Let the bed-clothing be increased, so as to keep warm in bed, and protect the head also, and then the more air comes into a sleeping-room the better for health. In reference to the warming of rooms and houses already built, there is no doubt that stoves are the most economical mode, as they radiate heat and also warm by convection The grand objection to their use is the difficulty of securing proper ventilation. If a room is well warmed by a stove, and then several small openings made for the entrance of a good supply of outdoor air, and by a mode that will prevent dangerous draughts, all is right as to pure air. But in this 8* 277 178 TE HOUSEKEEPER AND REALIKEPER. case the feet are always on cold floors, surrounded by the coldest air, while the head is in air of much higher temper. ature. The writer believes that cre long the common mode of warming by furnaces will be banished as most penlicious to health, and constant sources of discomfort and economic waste. Tlhe reasons for this demand reference to some of tlhe principles of pneumatics. It has been shown how the air is heated by cotvection, or changing contact. It is thus the atmoslphere is warmed, not by the rays of the sun passing thlrough it, but by contact withl the earth and Otlher objects which have been warmed by radiated he.at fiom the sun. The lower stratum of air beilg thus warmed, becomes li,ghter, and ascends, giving place to the cooler and heavier air. This process continues, so that thle warmest air is always nearest tlhe earth, and grows cooler as heighlit increases. The air has a strong attraction for water, and always holds a certain quantity as an invisible vapor. The warmer the air the more water it demands, and will draw it from all objects it can reach. VWhen air cools, it deposits its invisible moisture as dew. When the air has all tlhe water it can hold, it is said to be saturate(d; and when it cools so as to begin to deposit moisture, it is called tlhe dc )oiit. When air holds all the moisture it can sustain, its moisture is said to be at 100 per cent.; wlhen it holds only one-half as much as its temperature demands, it is said to be at 50 per cent.; and when it holds three-fourths of what its temperature requires, it is at 75 per cent.; and when only one-fourth, it holds 25 per cent. In summer, outdoor air rarely holds less than half its voltune of water; that is, a quart of air usually holds as much as a pint of invisible vapor. In 1838, at Iharvard and Yale, at 70O~ Fahrenheit, the air held 80 per cent. of moisture; at New Orleans it often holds 90 per cent.; at the North, in fogs, tlhe air often holds all it can, or is satllrated-thlat is, holding o100 per cent. TlIuts it appears that the hotter tlhe air, thlle more water is demanded by it for invisible vapor, and this it takes from all arotund. ON W G A IIOEL Professor Bremer, of Yale College, states that 40 per cent of moisture is needed to make air healthful Now furnaces receive cold air containing little invisible moisture, and by heating it a demand is created for much more. This is sucked up, as by a sponge, from walls and furniture, and es pecially from the lungs and capillaries of our bodies, thus causing dryness and sometimes inflammation of lips,nose, eyes, tlroat, and lungs. Experiments prove that while 40 per cent. of moisture is needed for health, furnace-heated air rarely has as much as 20 per cent., even when a few quarts of water are evaporated in the furnace chamber. Thus the in mates of the lhouse breathe dryer air than is ever breathed in the hottest deserts of Salhara. Thus, for W'ant of proper instruction, most American hous keepers who use stoves and furnaces not only poison their families with carbonic acid and carbonic oxide, and starv-e themn for want of oxygen, but also diminish health and com fort for want of a due supply of moisture in the air. And often when a remedy is souglht, by evaporating water in the fiurnace, or on the stove, it is without knowing that the amount evaporated depends, not on the quantity of water in the vessel, but on the extent of evaporating surface exposed to the air. A quart of water in a wide slhallow pan will give more moisture than two gallons with a small surface exposed to lheat. There is also no little wise economy in keeping a proper supply of moisture in the air. For it is found that the body radiates its heat less in nioist than in dry air, so that a per son feels as warm at a lower temperature when the air has a )roper supply of moisture, as in a much higher tempera ture of dry air. Of course, less fucl is needed to warm a house when water is evaporated in stove and furnace-heated rooms. It is said by those who have experimented, that the saving in fuel is twenty per cent. when the air is duly sup plied with moisture. There are other difficulties connected w'ith furnaces which should be considered. The human body is constantly radiating its heat to wall., floors, and cooler bodies around. At the same time, a ther 179 0 l-" 180 THE HOUSEKEEPER AND PEALTHX IEPIL mometer is affected in the same way, radiating its heat to cooler bodies around, so that it always marks a lower degree of heat than actually exists in the warm air around it. Ow. ing to these facts, the injected air of a furnace is always warmer than is good for the lungs, and much warmer than is ever needed in rooms warmed by radiation from fires or heated surfaces. The cooler the air we inspire, the more oxygen is received, the faster the blood circulates, and the greater is the vigor imparted to brain, nerves, and muscles. Every woman ought to know all the dangers connected with furnaces and how to remedy them. The following may aid in this duty: When a furnace does not draw well, it often is owing to the stoppage by fine ashles or soot, and then the smoke-flues must be cleaned. The fewer and more simple the smokeflues the less this trouble will occur. Sometimes the slihaking of a furnace makes cracks in joints, and this caullses outflow of gas and also diminishes thie draughlt. When iron is very hot, it burns the particles floating in the air, making an unpleasant smell and dryness. A large furnace, therefore, is better than a small one that must be kept very hot. Water should be evaporated in large surfaces, and so as to deposit dew on windows. hIeated air passes off by the shortest coumses, and it is often the case that the more distant rooms thus warmed have no ventilation and little renewal fiom the furnace air; and this is often shown by a fetid smell. Furnaces where air is heated in the furnace-chlamber by coils of steam or by hot water, though costing more at first, require much less filel, and do not involve the evils of warming by hot iron. The safest and pleasantest way of warming a dwelling is by steain-coils, l)rovided there are fire-places or hot-air flues to carry otir bad air. Witlhout these, this is the most unlhecaltlhful niode of all, as there is no fresh air broulght in, and what is heated is breathed over and over, till it is poisonous. The vwant of care in regulating the dampers of the air box often miakes a loutse cold, lhowever great the furnace 0 ONX WARMING A HOME. fire A strong wind requires the dampers nearly osed, especially when it is on the side where the air enters from without Every furnace should be supplied, not by cellar air, but by air taken through a shaft from a height, and so more pure. Remember that an open fire, or an opening into a hot-air flue, will ventilate properly in all seasons and all weathers The opening should be at both the top and( bottom of the room. 181 182 TRE HOUSEKEPER AND UZALTUKEEPERL CHAPTER V. ON STOVES A-'D CHIMNEYS. TsE simplest mode of warming a house and cooking food is by radiated heat from fires; but this is the most wasteful method, as respects time, labor, and expense. The most convenient, economical, and labor-saving mode of employing heat is by convection, as applied in stoves and furnaces; but for want of proper care and scientific knowledge this method has proved very destructive to health. When waruling and cooking were done by open fires, houses were well supplied with pure air, as is rarely the case in rooms heated by stoves; ior such is the prevailing ignorance on this subject, that as long as stoves save labor and warm the air, the great majority of people, especially among the ignorant, will use them in ways that involve debilitated consti*tutions and firequent disease. The most common modes of cooking, where open fires are relinquislhed, are by the range and the cooking-stove. The range is inferior to the stove in these respects: it is less economical, demanding much moreIlCI fuiel; it endangers the dress of tlhe cook while standing near for various operations; it requires more stoopiing than the stove whlile cooking; it will not keep a fire all nilght, as do the best stoves; it will not burn wood and coal equally well; and lastly, if it warms the kitchen sufficiently in winter, it is too warm for summer. Some prefer it because the fumes of cooking can be carried off; but stoves properly arranged accomplish this equally well. After extensive inquiry and many personal experiments, the author has found a cooking-stove constructed on true scientific principles, which unites convenience, comfort, and economy, in a remarkable manner; and this is the one referred to in the kitchen of the cottage described in Chapter IV. Of this stove drawings and descriptions will now be ON 8TOVS AND CsIIYSL given, as the best mode of illu.-trating the practical applica~ tions of these principles to the art of cooking, and to show how much American women have suffered, and how much they have been imposed upon for want of proper knowledge in this branch of their profession. And every woman can understand what follows with much less effort than young girls at high-schools give to the first problems of Geometry — for which they will never have any practical use, while attention to this problem of home affairs will cultivate the in tellect quite as much as the abstract reasonings of Algebra and Geometry. Fig. 36 represents a portion of the interior of this cooking-stove. First, notice the fire-box, which has corrugated (literally, wrinkled) sides, by which space is economized, so that as much heating surface is secured as if they were onethird larger; for the heat radiates from every part of the undulating surface, which is one-third greater in superficial 183 j .c I F:t E:? s I I N 184 YiE HOUSEKEEPBR AND HEALTHEPEI extent than if it were plane. The shape of the secures more heat by having oblique sides-w more effectively into the oven beneath than perpendicular, as illustrated by Figs. 37 and 3 sunk into the oven, so as to radiate from thr from two sides. In most other stoves, the fio F 3T boxes with their grates are Fig. S T. z built so as to be the front of \FIR~I the stove itself, and radiate 1iX B y' loutward chiefly. ,'.|'."ie The oven is the space un OVEN" lder and around the back and fi'ont sides of the fire-box. Tile Model Stove. oven-bottom is not introduced in the diagram, but it is a horizontal plate between the fire-box and what is represented as the "flue-plate," which separates the oven from the bottom of the stove. The top of the oven is the horizontal corrugated plate passing fiom the rear edge of the fire-box to the back flues. These flues are three in number-the back centre-flue, which is closed to the heat and smoke coming over the oven from the fire-box by a damper, and the two back corner-flues. Down these two corner-flues passes the current of hot air and smoke, having first drawn across the corrugated oven-top. The arrows show its descent through these flues, from which it obliquely strikes and passes over the flue-plate, then under it, and then out through the centre back-flue, which is open at the bottom, up into the smoke-pipe. The flue-plate is placed obliquely, to accumulate heat by forcing and compression; for the back space where the smoke enters firom the corner-flues is largest, and decreases toward the front, so that the hot current is compressed in a narrow space, between the oven-bottom and the flue-plate at the place where the bent arrows are seen. Here again it enters a wider space, under the flue-plate, and proceeds to another narrow one, between the flue-plate and the bottom of the stove, and thus is compressed and retained longer than if not impeded by these various contrivances. The heat and smoke also strike the plate obliquely, and thus, by Fli. 38. FReItBox I":: —' BOXdir |o-r -e 6 VkN Ordiulary Stove. ON STOVES AND Cr I S reflection from its surface, impart more heat than if the passage was a horizontal one. The external radiation is regulated by the u-e of non-conducting plaster applied to the flue-plate and to the sides of the corner-flues, so that the heat is prevented from radiating in any direction except toward the oven. The doors, sides, and bottom of the stove are lined with tin casings, which bold a stratum of air which is a non-conductor. These casings are so arranged as to be removed whenever the weather becomes cold, so that the heat may then radiate into the kitchen. The outer edges of the oven are also similarly protected from loss of heat by tin casings and air-spaces, and the oven doors opening at the front of the stove are provided with the same economical savers of heat. High tin covers placed on the top prevent the heat from radiating from the top of the stove. These are exceedingly useful, as the space under them is well heated and arranged for baking, for heatilng irons, and many other incidental necessities. Cake and pies can be baked on the top, while the oven is used for bread or for meats. When all the casings and covers are on, almost all the heat is confined within the stove; and whenever heat for the room is wanted, opening the front oven doors turns it out into the kitchen. Another contrivance is that of ventilating-holes in the front doors, through which fresh air is brought into the oven. This secures several purposes: it carries off the fumes of cooking. meats, and prevents the mixing of flavors when different articles are cooked in the oven; it drives the heat that accumulates between the fire-box and front doors down around the oven, and equalizes its heat, so that articles need not be moved while baking; and lastly, as the air passes through the holes of the fire-box, it causes the burning of gases in the smoke, and thus increases heat. When wood or bituminous coal is used, perforated metal linings are put in the fire-box, and the result is the burning of smoke and gases that otherwise would pass into the chimney. This is a great discovery in the economy of fuel, which can be applied in many ways. Heretofore most cooking-stoves have had dumpingsrates, 185 186 THE HOUSFE]EER AND HEALTEEPIEIL which are inconvenient from the dust produced, are uneco. nomical in the use of fuel, and disadvantageous from too many or too loose joints. But recently this stove has been provided with a dumpin-grate which also will sift ashes, and can be cleaned without dust and the other objectionable features of most dumping-grates. Those who are taught to manage the stove properly keep the fire going all nig,ht, and equally well with wood or coal, thus savinig the exl)pense of kindliig and the trouble of stairing a newv fire. When the fuel is of good quality, all tlhat is needed in the nlorning is to draw the back-damper, shlake the grate, and add more ftel. Anotlher remarkable feature of this stove is the extensiontop, on whlieli is placed a water reservoir, constantly heated by the smoke as it passes firom the stove, through one or two uniting passages, to the smoke-pipe. Under this is placed a closet for warmilgr and keepicng hot the dishes, vegetables, meats, etc., while prepl)aring for dinner. It is also very useful in drying fruit; and when large baking is required, s small appended pot for charcoal turns it into a fine large oven, that bakes as nicely as a brick oven. Another useful apl)endage is a common tin oven, in which roasting can be done in firont of the stove, the oven doors beitig removed for the purpose. The roast will be done as perfectly as by an open fire. This stove is fuirnislhed with pipes for heating water, like the water-back of ranges, and these can be taken or left out at pleasure. So also the top covers, the baking stool and pot, and the summer-back, bottom, and side-casings can be used or omitted as preferred. Fig. 39 exhibits the stove completed, with all its appendages, as they milght be employed in cooking for a laIre family. Its capacity, convenience, and economy as a stove may be estimated by the following f.ict: With proper management of danipers, one ordiiiary-sized coal-hod of anthracite coal will, for twenty-four hours, keep the stove running, keep seventeen gallons of water hot at all hours, bake p)ics and puddings in the warm closet, heat fiat-irons under the back O STOVES AND CHADNE cover, boil tea-kettle and one pot under the front cover, bake bread in the oven, and cook a turkey in the tin roaster in front. The author has numerous friends who, after trying the best ranges, have dismissed them for this stove, and in two or three years cleared the whole expense by the saving of fiely The remarkable durability of this stove is another economic feature; for, in addition to its fine castings and nice fitting workmanship, all the parts liable to burn out are so protected by linings, and other contrivances easily renewed, that the stove itself may pass from one generation to another, as do ordinary chimneys. The writer has visited in families where this stove had been in constant use for eighteen and twenty years, and was still as good as new. In most other families the stoves are broken, burned out, or isli ing. n6 OAAVO DOOR &WEN 88 TE HOUSEKEEPER AND HEAU TEEPER. thrown aside for improved patterns every four, five, or six years, and sometimes, to the knowledge of the writer, still. oftener. Another excellent point is that, although it is so complicated in its various contrivances as to demand intelligent management in order to secure all its advantages, it also can be used satisfactorily even when the mistress and maid are equally careless and ignorant of its distinctive merits. To such it offers all the advantages of ordinary good stoves, and is extensively used by those who take no pains to understand and apply its peculiar advantages. But the writer has managed the stove herself in all the details of cooking, and is confident that any housekeeper of common sense who is instructed properly, and who also aims to have her kitchen affairs managed with strict economy, can easily train any servant who is willing to learn, so as to gain the full advantages offered. And even without any instructions at all except the printed directions sent with the stove, an intelligent woman can, by due attention, though not without, both manage it, and teach her children and servants to do likewise. And whenever this stove has failed to give the highlest satisfaction, it has been either because the draught of the chimney was poor, or because the lihoisekeeper was not apprised of its peculiarities, or because she did not give sufficient attention to the matter, or was not able or willing to suplerintend and direct its managmen ct. The consequence has been that, in families where this stove has been understood and managed ariglit, it has saved nearly one-half of the fuiel that would be used in ordinary stoves, constructed with the usual disregard of scientific and economic laws. And it is because we know this particular stove to be convenient, reliable, and economically efficient beyond ordinary experience, in the important housekeeping element of kitchen labor, that we devote to it so much space and pains to describe its advantageous points.* * A letter to the author, inclosing twenty-five cents for expense of time and correspondence, will secure a circular with further account and directions for using this stove. Direct-Care of Dr. G. H. Taylor, New York city. ON roVE AND CHIKKTL CUBICTIL One of the most serious evils in domestic life is found in chimneys that will not properly draw the smoke of a fire or stove. Although chimneys have been building for a thousand years, the artisans of the present day seem strangely ignorant of the true method of constnicting them so as always to carry smoke upward instead of downward. It is rarely the case that a large house is built in which there is not some flue or chimney which "will not draw." One of the reasons why the stove described as excelling all others is sometimes cast aside for a poorer one is, that it requires a properly constructed chimney, and multitudes of women do not know how to secure it. The writer in early life shed many a bitter tear, drawn forth by smoke from an ill-constructed kitchen-chimney, and thousands all over the land can report the same experience. The following are some of the causes and the remedies for this evil: The most common cause of poor chimney draughts is too large anii opening for the fire-place, either too wide or too high in front, or having too large a throat for the smoke. In a lower story, the fiirplace should not be larger than thirty inches wide, twenty-five inches high, and fifteen deep. In the story above, it should be eighteen inches square and fifteenl inchles d(leel)p. Another cause is too short a flue, and the remedy is to lengthen it. As a general rule, the longer the fluie the stronger the draught; but in calculating the length of a flue, reference must be had to side-flues, if any open into itWhere this is the case, the length of the main flue is to be considered as extending only from the bottom to the point where the upper flue joins it, and where the lower flue will receive air firom the upper side flue. If a smoky flue can not be increased in length, either by closing an upper flue or lengthening the chimney, the fireplace must be contracted 'so that all the air near the fire will be heated and thus pressed upward. If a flue has more than one opening, in some cases it is 189 190 ThE HOUSEKEEPER AND HEALTHFPER. impossible to secure a good draught. Sometimes it will work well, and sometimes it will not. The only safe rule is to have a separate flue to each fire. Another cause of poor draughts is too tight a room, so that the cold air from without can not enter to press the warm air up the chimney. The remedy is to admit a small current of air from without. Another cause is two chimneys in one room, or in rooms opening together, in which the draught in one is much stronger than in the other. In this case the stronger draught will draw away from the weaker. The remedy is, for each room to have a proper supply of outside air; or, in a single room, to stop one of the chimneys. Another cause is the too close vicinity of a hill or buildings highler than the top of the chimney, and the remedy for this is to raise tlhe chimney. Another cause is the descent into unused fire-places of smoke from other chimneys near. The remedy is to close the throat of the unused chimney. Another cause is a door opening toward the fire-place on the same side of the room, so that its draught passes along the wall and makes a current that draws out the smoke. The remedy is to change the hangiig of the door, so as to open another way. Another cause is strong winds. The remedy is a turn-cap on top of the chimney. Another cause is the roughness of the inside of a chimney, or projections which iiiipede the passacge of the smoke. Every chimney should be built of equal dimensions firom bottom to tol), with no projections into it, with as few bends as possible, and with the surface of the inside as smooth as possible. Another cause of poor draughts is openings into the chimney of chambers for stove-pipes. The remedy is to close them, or iniisert stove-pipes that are in use. Another cause is the falling out of brick in some part of the chimney so that outer air is admitted. The remedy is to close the opening. The draughlt of a stove may be affected by most of these I I 11 01,; ON 8TOVES CD AI caused It also demands that the fire-place have a tight fireboard, or that the throat be carefully filled. For neglect ing this, many a good stove has been thrown aside and a poor one taken in its place. If all young women had committed to memory these causes of evil and their remedies, many a badly-built chimney might have been cured, and many smoke-drawn tears, sighs, ill tempers, and irritating words avoided. But there are dangers in this direction which demand special attention. Where one flue has two stoves or fireplaces, in rooms one above the other, in certain states of the atmosphere, the lower room being the warmer, the colder air and carbonic acid in the room above will pass down into the lower room through the opening for the stove or the fire-place. This occurred not long since in a boarding-school, when the gas in a room above flowed into a lower one, and suffocated several to death. This room had no mode of ventilation, and several persons slept in it, and were thus stifled. Professor Brewer states a similar case in the family of a relative. An anthracite stove was used in the upper room; and on one still, close night, the gas from this stove descended through the flue and the opening into a room below, and stifled the sleepei 191 0 192 E HOUSEKEXPZR AND HALTHKIER. CHAPTER VIL ECONOMIC MODES OF BEAUTIFYING A HOWE THE educating influence of works of natural beauty and of art can hardly be overestimated. Surrounded by such suggestions of the beautiful, and such reminders of history and art, children are constantly trained to correctness of taste and refinement of thought, and stimulated-' sometimes to efforts at artistic imitation, always to the eager and intelligent inquiry about the scenes, the places, the incidents reproesented. Just here, perhaps, we are met by some who impatiently exclaim, " But I have no money to spare for any thing of this sort. I am condemned to an absolute bareness, and beauty in my case is not to be thought of." It is for such that some economic modes of beautifying a home are here suggested. Fig. 40. The cornices to your windows can be simply strips of wood covered with paper to match the bordering of your room, and the lam 1~~~~~4,1 8brequins, made of chintz like the loungeC, collid' be trimmed with -~,\ xl fringe or gimp of the same color. The patterns of w } i/1I1 iiv \.1these can be varied according to fancy, but simple designs are usually the pret tiest. A tassel at I i e i ZCO'.O3UC MODES OF BEAU-.rYING A HOXE. I rIt. 41. ~~ ~;~~~~;j;~i;~~~-r 9 i 193 104 TUE HOUSEKEEPER A" HIALTUKEPEI the lowest point greatly improves the appearance of the entire curtain. The curtains can be made of plain white muslin, or some of the many styles that come for this purpose. If plain muslin is used, you can ornament them with hems an inch in width, in which insert a strip of gingham or chambray of the same color as your chintz This will wash with the curtains without losing its color, or, should it fade, it can easily be drawn out and replaced. The influence of whlite-muslin curtains in giving an air of grace and elegance to a room is astonishi,ng. White cur. taiiis really create a lroonm out of nothing. No matter how coarse the muslin, so it be white and hlang in graceful folds, there is a clharm in it that supplies the want of multitudes of other thiniigs. The following is a sketch of a most attractive parlor, the owners being persons of taste and culture, and visited by the most wealthy and refined class, who are always delighted with its light, comfort, and beauty. In this parlor is the window, Fig. 40, page 192, with its lambrequins, and the window covered with flowers and greens, Fig. 41. A straw matting, used six years, and still good. Cheap drab-colored rugs, bordered with green, in fiont of the fire and under the centre-table. The cheap wall-paper is drab and green, with heavy green border for cornice. On one side is this window adorned with creepers, brackets with flower-pots, and hanging-baskets, as at Fig. 41, page 193. The other (see Fig. 40) window has lambrequins made of an old green worsted dress lined with coarse unbleached cotton trimmed with green gimp, and the tassels home-made from remnants of the old green dress. Cheap white lace with broad hems, in which strips of the green dress are drawn, complete the window outfit. On one side of the fire-place is a lounge made as illustrated by Fig. 16, page 139; and ottomans around are also made as illustrated in the same chapter. All are covered with drab cotton cloth, and trimmed with green. Six chairs bought unpainted, and by the mistress of the house painted drab and green. Chromos and engravings in a m ECON0XIC MODES OF BEAUTG A BOXw. Fig.L c nut invites to a social gathering around its hospitable gleams, the fire-place being an open Franklin stove, so placed that its hearth is on a level with the floor, that there may be no cold feet. Such a stove unites economiy with beauty and comfort. A prime charm of this room is its southern exposure, securing sunshine all the year, never shut Fig out with shades or blinds except in i the hottest days i This lovely parlor was furnished for less than a hundred dollars, and was more beautiful and enjoyable A than many of those which have demanded thousands for their outfit.' As a means of educating the ingenuity and the taste, you can make for yourselves pretty rustic frames in various modes Take a very thin board, of the right size and shape, for the foundation or "mat;" saw out the inner oval or rectangular form to suit the picture. Nail on the edge a rustic frame made of branches of hard, seasoned wood, and garnish the corners with some pretty device; such, for instance, as a cluster of acorns; or, in place of the branches of trees, fasten on with glue small pine cones, with larger ones for corner ornaments Or use the mosses of the wood or ocean shells for this purpose. It may be more convenient to get the mat or inner molding from a fiamer, or have it made by your carpenter, with a groove behind to hold a glass. If you have in the house any broken-down arm hair reposing in the oblivion of the garret, draw it out-drive a 193 196 TE HOUSEKEEPER AND HEALTHKEEPI ~~~I_ Fig. 4 nail here and there to hold it firm —— stuff and pad, and _____ stitch the padding through with a long upholsterer's needle, and cover it with the chintz like your other furniture and you create an easy-chair. An ox -muzzle, flattened board, as in Fig. 44, filled with spongy moss and feathcry ferns, makes a lovely ornament; while suspend. ed baskets holding cups or bowls of soil filled with drooping plants is anotler cheap ornanient. A Vard case, which any ingenious boy can make of pine and common glass, is shown on the table at Fig. 41, page 193. It is a -o m T. uub at theboUUto iU.u to F!g. 4. be lined with zinc, and have a hole for drainage;_-;covered with an inverted - saucer, and there must be:'.. a door at one end. The soil must consist of broken charcoal at bottom, 7 two inches deep, and over this some soil mado,:', of one-fourth fine sand, one-fourth meadow soil f, from under fresh turf, and - two- fourths wood soil fiom under forest-trees. / i, In tlis J)lant all sorts of':?' feLrns an(l swamnp grasts,. R,,, and nwke a border of money-plant or periwin I II TUB HOUSZR]EPZR A.ND I!AL- P3r, kle. A bit of looking-glass, some shells, and bits of rock with a variety of mosses, flowers, and ferns that grow in the shade, can lend variety and beauty. When watering, set a pail under for it to drip intd. It needs only to keep this nmoss always damp, and to sprinkle these ferns occasionally with a whisk-broom, to have a most lovely ornament for your room or halL An old tin pan, painted green, with holes in the bottom, thus supplied with soil and ferns, makes a pretty parlor ornament. Or, take a salt-box or fig-box, and fill them with soil and plants, and use for hanging-baskets Tlhe Ward case needs watering only once in two weeks, and most of these plants grow without sun in north windowL Thle fuchsias flourtish also in the shlade, as do striped spider-wort, smilax, saxifrage, and samentosa or Wandering Jew. German ivy growing in suspended bottles of water is a cheap ornament, and slips of nasturtions and verbenas will grow in north windows all winter. A sponge filled with flax-seed, hung by a cord and kept wet, is another cheap ornament, as is also a carrot scooped out, after tlhe small part is cut out and hung up, till its tall, graceful lshoots will mingle with flowers placed in it. A sweet-potato in a bowl of water, or suspended by a knitting-needle run through it and laid in a bowl half full of water, makes a verdant ornament. The flowers for a Ward case, in a room without sun, are, ground pine, prince's pine, trailing arbutus, partridge-berry, eyebrighlts, mosses. Fig. 45 is a stand for flowers, made of roots scraped and varnished. lutcli of the beauty of furniture is secured by the tasteful combination of colors. Tlhero usually should be only two colors in addition to the white of the ceiling. Blue unites well with btiff or corn color, or a yellow brown. Green conmbines well with drab, or white, or yellow. Scarlet or criiiisoii unites well with gray or drab. Tlioso who cuiltivato l)arlor llants need tliqso cautions: Too iiiuicli water and wnt!it of fi'eli air mako l)lantts grow )alo and ql)inidliig; $o give fresli air every day. Wash leaves when covered with dust. Change soil once a year, or water with liquid mnanure. Pluck faded flowers, as much 1911 0 198 ECONOMIC MODES OF BEAU=YLG A HOME. strength of a plant goes to make seed. Pick off fading green leaves. If flowers are wanted,use small pots. Do niot shut out the sun, which human beings need as muchi as flowers. Use oil-cloth similar to the carpet, where flowers and sun abound. Shut out flies with wire netting in open windows, and also doors of the same. It costs much less than ill health and mournfully darkened rooms. i II. CARE OT rEAXIM CHIAFPER VIL CARE OF ZIEALTIL Timi is no point where a woman is more liable to suifer from a want of knowledge and experience than in referenco to the health of a family committed to her care. Mlany a young lady who never had any charge of the sick; who never took any care of an infant; who never obtained information on these subjects from books, or from the experience of otl)ers; in short, with little or no preparation, has found helself the principal attendant in dangerous sickness, the chief nurse of a feeble infant, and the responsible guardian of the health of a whole family. The care, the fear, the perplexity of a woman suddenly called to these unwonted duties, none can realize till they themselves feel it, or till they see some young and anxious novice first attenmpting to meet such responsibilities. To a woman of age and experience these duties often involve:a measure of trial and difficulty at times deemed almost insupportable; how hard, then, must they press on the heart of the young and inexperienced! There is no really efficacious mode of preparing a woman to take a rational care of the health of a family, except by communlticating that knowledge in regard to the construction of the body and the laws of health which is the basis of the medical profession. Not that a woman should undertake the minute and extensive investigation requisite for a plhysician; but she should gain a general knowledge of first lpriciples, as a guide to her judgment in emergencies when she can rely on no other aid. With this end in view, in the preceding chapters some portions of the organs and functions of the human body have been presented, aind others will now follow in connection with the practical duties which result from them. On the general subject of health, one recent discovery of I ico 0 200 THE HOUSEKEEPER AND HE ALTHKEPEIL science may here be introduced as having an important re. lation to every organ and function of the body, and as being one to which frequent reference will be made; and that is, the nature and operation of cell-life. By the aid of the microscope, we can examine the minute construction of plants and animals, in which we discover contrivances and operations, if not so sublime, yet more won. derful and interesting, than the vast systems of worlds re. yealed by the telescope. By this instrument it is now seen that the first formation, as well as future changes and actions, of all plants and ani mals are accomplished by means of small cells or bags con tainiig various kinds of liquids. These cells are so minute that, of the smallest, some hundreds would not cover the dot of a printed i on this page. They are of diverse shapes and * contents, and perform various different operations. The first formation of every animal is accomplished by the Fix. 4 agency of cells, and may be illustrated by the egg of any bird or fowl. The exterior consists of a hard shell for pro A:i~~~ A tection, and this is lined with a tough a skin, to which is fastened the yelk, :-,':,~,(which means the yellowe,) by fibrous strings, as seen at a, a, in the diagram. In the yelk floats the germ-cell, b, which is the point where the formation of the future animal com mences The yelk, being lighter than the white, rises up ward, and the germ being still lighter, rises in the yelk. This is to bring both nearer to the vitalizing warmth of the brooding mother. New cells are gradually formed from the nourishing yelk around the germ, each being at first roundish in shape, and having a spot near the centre, called the nucleus. The rea son why cells increase must remain a mystery until we can penetrate the secrets of vital force-probably forever. But the mode in which they multiply is as follows: The first change noticed in a cell, when warmed into vital activity, is the appearance of a second nucleus within it, while the cell gradually becomes oval in form, and then is drawn inward 1 4 i 1; III 11 7 :1 CARE OP H0PEASLT at the middle, like an hour-glass, tiU the two sides meet. The two portions then divide, and two cells appear, each containing its own germinal nucleus These both divide again in the same manner, proceeding in the ratio of 2, 4, 8, 16, and so on, until most of the yelk becomes a mass of cells. The central point of this mass, where the animal itself commences to appear, shows, first, a round-shaped figure, which soon assumes form like a pear, and then like a violin. Gradually the busy little cells arrange themselves to build up heart, lungs, brain, stomach, and limbs, for which the yelk and white furnish nutriment. There is a small bag of air fa tened to one end inside of the shell; and when the animal is complete, this air is taken into its lungs, life begins, and out walks little chick, all its powers prepared, and ready to run, eat, and enjoy existence. Then, as soon as the animal uses its brain to think and feel, and its muscles to move, the cells which have been made up into these parts begin to decay, while new cells are formed from the blood to take their place. Thus with life commences the constant process of decay and renewal all over the body. The liquid portion of the blood consists of material formed firom food, air, and water. From this material the cells of the blood are formed: first, the Fl. 4. white cells, which are incomplete in formation; and then the red cells, which are completed by the addition of the oxygen received from air in the lungs. Fig. 47 represents part of a magnified blood-vessel, a, 0., a, in which the round cells are jI ~ the white, and the oblong the 0~: j7~ red cells, floating in the blood. Surrounding the blood-vessels G 7f o are the cells forming the adja- cent membrane, b b, each having a nucleus in its centre. Cells have different powers of selecting and secreting d verse materials from the blood. Thus, some secrete bile to 9* 201 ' IN. 202 THE HOUSEKEEPER AND HEALTHKEEPER carry to the liver, others secrete saliva for the mouth, others take up th6 tears, and still others take material for the brain, muscles, and all other organs Cells also have a converting power-of taking one kind of matter from the blood, and changing it to another kind. Thley are minute chemical laboratories all over the body, changing materials of one kind to another form in wihichl they can be made useful. Both animal and vegetable substances are formed of cells But the vegetable cells take up and use unorganized, or sim pie, natural matter; whereas the animial cell onily. takes sub stances already organized into vegetable or animal life, and then changes one compound into another of diflerent proportions and nature. These curious facts in regard to cell-life have important relations to thle general subject of the care of health, and also to the cure of disease, as will be noticed in following chapters. TIIE NERVOUS SYSTEM. There is another portion of the body which is so intimately connected with every other, that it is placed in this chapter as also having reference to every department in the general subject of the care of health. The body has no power to move itself, but is a collection of instruments to be used by the mind in securing various kinds of knowledge and enjoyment. Tile organs through which the mind thus operates are the braise and nerves. The opposite drawing( (Fig. 48) represents them. The brain lies in the skuill, and is divided into the large or upper brain, marked 1, and the small or lower brain, marked 2. From the brain runs the spinal marrow throiughi the spine or backbone. From each side of the spine the large nerves run out into innumerable smaller branches to every portion of the body. The drawing shows only some of the larger branches. Those marked 3 run to the neck and organs of the chest; those marked 4 go to the arms; those below the arms, marked 3, go to the trunk; those marked 5 go to the legs; and the lowest of all go to the p)elvic organs. I. 4 4 1'. l CARE OF HIEALTH The brain and nerves con- Fig.4 sist of two kinds of nervous matter- the gray, which is supposed to be. the portion that originates and controls a:nervous fluid which imparts power of action; and the i thite, which seems to conduct this fluid to every part of the body. The brain and nervous system are divided into distinct portions, each having different offices to perform, and each acting independently of i the others; as, for example, one portion is employed by the mind in thiniking, and in i feeling pleasurable or painful mental emotions; another in moving the muscles; wvhile the nerves that run to tihe nose, ears, eyes, tongue, hands, and surface generally, are employed in seeing, hearing, smell ing, tasting, and feeling all physical sensations. The back portion of the spinal marrow and the nerves that run from it are employed in sensation, or the sense of feeling. These nerves extend over the whole body, but are largely developed in tile net - work of nerves in the skin. The jl'o't portion of the spinal marrow and its branches are empl oy ed in moving those muscles in all parts of the body which are controlled by the tcill or choice of the mind. These are called the nerves of mJiotion. The nerves of sensation and nerves of motion, although they start from dififerent portions of the spine, are united in the same 8sheath or cover, till they terminate in the muscles Thus, every muscle is moved by nerves of motion; while alongside of this nerve, in the same sheath, is a nerve of sen sation. All the nerves of motion and sensation are connect i E. I 11 - i & — ilI -, t i I 203 204 THE HOUSEKEPER AND HEALTH[KEZPZR ed with those portions of the brain used when we think, feel, and choose. By this arrangement the mind knows what is wanted in all parts of the body by means of the nerves of sensation, and then it acts by means of the nerves of motion. For example, when we feel the cold air on the skin, the nerves of sensation report to the brain, and thus to the mind, that the body is growing cold. The mind thus knows that more clothing is needed, and wtoills to have the eyes look for it, and the hands and feet move to get it. This is done by the nerves of silght and of motion. N'ext are the nerves of involuttary motion, which move all those parts of the head, face, and body that are used in breathing, and in other operations connected with it. By these we continue to breathe when asleep, and whether we will to do so or not. There are also some of the nerves of voluntary motionII tIhat are mixed with thlese, which enable the )miind to stop resl)iration, or to reguclate it to a certain extent. Blut the mind has no power to stop it for any great lengthl of tiliie. Thlere is anotlher large and inmportant system of nerves called the 8yi)lqatletic or gagflliozic system. It consists of small masses of gray and white nervous matter, that seem to be small brains with nerves running firom them. These are called gaiyliai and are ar'angcd on each side of the sp)iine, while small niierves from the spinal marrow run into them, thus uniting the sympathetic system with the nerves of the spine. These ganglia are also distributed around in various parts of the interior of the body, especially in the intestines, and all the diffeirent.ganglia are connected with each other by nerves, thus making one system. It is the gang,lionic system that carries on the circulation of the blood, the action of the capillaries, lymphatics, arteries, and Veins, togethler with the work of secretion, absorption, and most of the internal working of the body, which goes for. ward without any knowledge or control of the mind. Every portion of the body has nerves of sensation coming from the spine, and also branches of the sympathetic or ganglionic system. The object of this is to form a sympathetic communication between the several parts of the body, and c I. z CARB OF IIMLHEA also to enable the mind to receive, through the brain, some general knowledge of the state of the whole systems It is owing to this that, when one portion of the body is affected, other portions sympathize. For example, if one part of the body is diseased, the stomach may so sympathlize as to lose all appetite until the disease is removed. All the operations of the nervous system are performed by the influence of the nervous fluid, which is generated in the gray portions of the brain and ganglia. Whenever a nerve is cut off from its connection with these nervous centres, its power is gone, and the part to which it ministered becomes lifeless and incapable of motion. The brain and nerves can be overworked, and can also suffer for want of exercise, just as the muscles do. It is necessary for the perfect health of the brain and nerves that the several portions be exercised sufficiently, and that no part be exhausted by overaction. For example, the nerves of sensation may be very much exercised, and the nerves of motion have but little exercise. In this case, one will be weakened by excess of work, and the other by the want of it. It is found by experience that the proper exercise of the nerves of motion tends to reduce any extreme susceptibility of the nerves of sensation. On the contrary, the neglect of such exercise tends to produce an excessive sensibility in the nerves of sensation. Whenever that part of the brain which is employed in thinking, feeling, and willing, is greatly exercised by hard study, or by excessive care or emotion, the blood tends to the brain to supply it with increased nourishment, just as it flows to the muscles when they are exercised. Over-exercise of this portion of the brain causes engorgement of the blood-vessels. This is sometimes indicated by pain, or by a sense of fullness in the head; but oftener the result is a debilitating drain on the nervous system, which depends for its supply on the healthful state of the brain. The brain has, as it were, a fountain of supply for the nervous fluid, which flows to all the nerves, and stimulates them to action. Some brains have a larger, and some a smaller fountain; so that a degree of mental activity that 205 206 THiE HOUSEKEEPER AND HBEALTHKEEPEIL would entirely exhaust one, would make only a small and healthful drain upon another. The excessive use of certain portions of the brain tends to withdraw the nervous energy firom other portions; so that when one part is debilitated by excess, another fails by neglect. For example, a person may so exhaust the brainpower in the excessive use of the nerves of motion by hard work, as to leave little for any other faculty. On the other hand, the nerves of feeling and thinking niay be so used as to withdraw the nervous fluid firom the nerves of motion, and thus debilitate the muscles. Some animal propensities may be indulged to such excess as to produce a constant tendency of the blood to a certain portion of the brain and to the orgalis connected with it, and thus cause a constant and excessive excitement, which finally becomes ai disease. Sometimes a paralysis of this portion of the brain results fir'om such an entire exhaustion of tlhe nervous fountain and of the overworked nerves. Thus, also, the tlhinking portion of the brain may be so overwoiked as to drain the nervous fluid firom other portions, which become debilitated by the loss. And in this wvay, also, the overworked portion may be diseased or paralyzed by thle excess. Sometimes the intellect and feelings may be confined to one subject so exclusively as to cause mental derangement on tlat subject when sane in all other respects. This is called a monomania. The necessity tor the eqital (levelopmne;t of all portions of the brain by an appropriate exercise of all the faculties of mind and body, and the influence of this upon happiness, is the most important portion of this subject, and will be more directly exhibited in another chapter. The chief causes of debility of nerves, neuralg,ia, sciatica, and other diseases of the nerves, are exhaustion of the nervous fountain by excess of study, or of labor, or of mental exciteicient of a);y kind. All excess of feeling, or of intellectnal or physical labor, decreases the nerve centres or fountainiis of nlervous supply. Diseases also, and often medicines, leave the same effect. t c: I. II f, i. CARE OF HEIFAIIL T H When the nerves are thus weakened their minute eapillaries are Dot able to send forward the blood, and thus b come swollen or congested, and then a change in the nerve substance followL The remedy for this is to withdraw the blood from the congested nerves, and this is secured by exercising the mus cles, thus drawing the blood from nerves to muscles. When tl)e patient is much debilitated this exercise should be done by an operator, as in the passive exercises of the movement cure; for in such cases the nerves and brain would be still more weakened by vole)tury exercise of the patient. This shows the great mistake often made by attempts to remedy weak nerves and brain that need rest, by voluntary exercise of the muscles. It also shows the mischief often done in schools where to high intellectual excitement is added vig orous gymnastic exercises. The clief beiieflt of the movemeut cure, especially as con ducted by Dr. George Taylor, of New York City, consists in various apparatus invented by l)im, by which various parts of the body can be exercised while the brain and nerves of the patient are at rest. ly these contrivances the congested blood of the capillaries is drawn fiom the diseased part and all tl)e healthful functioxis restored, while the patient is at rest as to any voluntary exertion of brain and nerves. When tile strength will permit, voluntary exercises adapted to each case are combined with the passive movement effected by an ol)erator: The following are the effects of the mechanical and invol nntary movements by machinery or by an olrator: They produce increased motion ofparticles, and o increase of absorption and nutritioxi. They increase contractile power in the capillaries, and thus obstructions. They increase respiration, and thus increase the lifegiving oxygen and animal heat, while they repress excess in other congested parts. They increase nutrition, and also the secretion and dis charge of morbid matter from diseased or weakened parts I 207 II I i 208 THE HOUSEKEEPER AND BHALTHKE'PZ& CHAPTER VIIL DOMESTIC EXERCISEB. y a work which aims to influence women to train the young to honor domestic labor and to seek healthful exercise in home pursuits, there is special reason for explaining the construction of the muscles and their connection with the nerves, these being the chief organs of motion. The muscles, as seen by the naked eye, consist of very fine fibres or strings, bound up il smooth, silky casings of thin membrane. But each of these visible fibres or strings the microscope shows to be made up of still finer strings, numbering from five to eight hundred in each fibre. And each of these microscopic fibres is a series or chain of elastic cells, which are so minute that one hundred thousand would scarcely cover a capital O on this page. The peculiar property of the cells whiclh compose the muscles is their elasticity, no other cells of the body having this property. fit Fig. 49 is a diagram representing a microscopic muscular fibre, in which the cells are relaxed, as in Fig. 50. b a the natural state of rest. But when the muscle contracts, each of its numberless cells in all its small fibres becomes widened, nmaking each fibre of the muscle shorter and thicker, as at Fig. 50. This explains the cause of the swelling out of muscles when they act. Every motion in every part of the body has.a special muscle to produce it, and many have other muscles to restore the part moved to its natural state. The muscles that move or bend any part are called flexors, and those that restore the natural position are called exteas8ors. I II. or' 7 7. t 4 I c Fig. 49. DOXSc EXERCISE. Fig. 51 represents the muscles of the arm x. after the skin and flesh are removed. They are all in smooth, silky cases, laid over each other, and separated both by the smooth: membranes that encase them and by layers of fat, so as to move easily without interfer-: ing with each other. They are fastened to the bones by strong tendons and cartilages; and around the wrist, in the drawing, is shown a band of cartilage to confine them in place. The muscle marked 8 is the extensor that straightens the fingers after they have been closed by a flexor on the other side of the arm. In like manner, each motion of the arm and fingers has one muscle to produce it and another to restore to the natural position. The muscles are dependent on the brain and nerves for power to move. It has been shown that the gray matter of the brain and spinal marrow furnishes the stimulating pow- i er that moves the muscles, and causes sensations of touch on the skin, and the other sensations of the several senses. The white part of the brain and spinal marrow consists solely of conducting tubes to transmit this influence. Each of the minute fibrils of the muscles has a small conducting nierve connecting it with the brain or spinal marrow, and in this respect each muscular fibril is separate from every other. When, therefore, the mind wills to move a flexor muscle of the arm, the gray matter sends out the stimulus through the nerves to the cells of each individual fibre of that muscle, and they contract. When this is done, the nerve of sensation reports it to the brain and mind. If the mind desires to return the arm to its former position, then follows the willing, and consequent stimulus sent through the nerves to the corresponding muscle; its cells contract, and the limb is restored. I 209 m,a w W. 9 a' ml, w rL, r. w' F — t, r BE" 210 THE HOUSEKEEPER A HEALTIKEEP'EL When the motion is a compound one, involving the action of several muscles at the same time, a multitude of impres. sions are sent back and forth to and from the brain through the nerves. But the person acting thus is unconscious of all this delicate and wondelrful mechanism. He wills the movement, and instantly the requisite nervous power is sent to the required cells and fibres, and they perform the mo. tions required. Many of the muscles are moved by tile sym. pathetic system, over which the mind has but little control. Among the mluscles and nerves so iniitimately connected run the minute capillaries of the blood, which furnish nourishment to all. Fi. 52 represents an artery at a, which brings pure blood to a muscle from the heart. After meandering Fig..5., tlirough the capillaries at c, to distribute oxygen and food from the stomach, the , J4q.i, b@blood enters the vein, b,' loaded with car a~j /;!bonic acid and water taken up in the capil'\!)'.!iJ lan.ies, to be carried to the ltlngs or skin, and l }; ~ thrown out into the air. c Tlhe mnanner in which the exercise of the " i muscles quickens the circulation of the blood will nowv be explained. The veins abouind in every part of every muscle, and 1the large veins have valves which prevent the blood from flowing backward. If the wrist is grasped tightly, the veins of the hand are imnmediately swollen. Thlis is owing to the fact that the blood is prevented from flowing toward the heart by this pressure, and by the vein-valves from returning into the arteries; while thle arteries tileinselves, being placed deeper down, are not so compressed, and continue to send the blood into the lhand, and thus it accumulates. As soon as tlhis pressure is removed, the blood springs onward fiom the restraint with accelerated motion. Tills same process takes place when any of the muscles are exercised. The contraction of any muscle presses some of the veins, so that the blood can not flow the natural way, while the valves in the veins prevent its flowing backward. IMeantime the ~ q:, il .9 DOWESTIC EXZRCIsE. arteries continue to press the blood along until the veins become swollen. Then, as soon as the muscle ceases its contraction, the blood flows faster from the previous accumula tion. If, then, we use a number of muscles, and use them strongly and quickly, there are so many veins affected in this way as to quicken the whole circulation. The heart receives blood faster, and sends it to the lungs faster. Then the lungs work quicker, to furnish the oxygen required by the greater amount of blood. The blood returns with greater speed to the heart, and the heart sends it out with quicker action through the arteries to the capillaries. In the capillaries, too, the decayed matter is carried off faster, and then the stomach calls for more food to furnish new and pure blood. Thus it is that exercise gives new life and nourishment to every part of the body. It is the universal law of the human frame that exert is indispensable to the health of the several parts. Thus, if a blood-vessel be tied up, so as not to be used, it shrinks, and becomes a useless string; if a muscle be condemned to inaction, it shlrinks in size and diminishes in power; and thus it is also with the bolles. Inactivity produces softness, debility, and unfitness for the fiunctions they are designed to perform. Now, the nerves, like all other parts of the body, gain and lose strength according as they are exercised. If they have too much or too little exercise, they lose strength; if they are exercised to a proper degree, they gain strengthl. When the mind is continuously excited, by business, study, or the imagination, the nerves of emotion and sensation are kept in constant action, while the nerves of motion are unemployed. If this is continued for a long time, the nerves of sensation lose their strength from overaction, and the nenrves of motion lose their power from inactivity. In consequence, there is a morbid excitability of the nervous, and a debility of the muscular system, which make all exertion irksome and wearisome. The only mode of preserving the health of these systems is to keep up in them an equilibrium of action. For this 211 212 THE HOUSEKEEPER AND HEALTHKEEPEF purpose, occupations must be sought which exercise the muscles and interest the mind; and thus the equal action of both kinds of nerves is secured. This shows why exer. cise is so much more healthful and invigorating when the mind is interested than when it is not. As an illustration, let a person go shoppitng with a friend, and have nothing to do but look on. Hove soon do the continuous walking and standing weary! But, suppose one, thus wearied, hears of the arrival of a very dear firiend: she can instantly walk off a mile or two to meet her, without the least feeling of fatigue. By this is shown the importance of furnishing, for you'lg persons, exercise ill which they will take an interest Lonig and formual walks, merely for exercise, though they do some good, in securingi fresh air and some exercise of the muscles, would be of triple benefit if clhanged to amusing sports, or to the cultivation of fruits and flowers, in which it is impossible to engage without acquiring a great interest. It shows, also, why it is far better to trust to useful domestic exercise at home than to send a young person out to walk for the mere purpose of exercise. Young girls can seldom be made to realize the value of health, and the need of exercise to secure it, so as to feel much interest in walk. ing abroad, when tIhey lhave no other object. But if they are brought up to minister to the comfort and enjoyment of themselves and others by performing domestic duties, they will constantly be interested and cheered in their exercise by the feeling of usefulness and the consciousness of having performed their duty. There are few young persons, it is hoped, who are brought up withl such miserable hlabits of selfishness and indolence that they can not be made to feel happier by the consciousness of being usefully employed. And those who have never been accustomed to think or care for any one but themselves, and who seem to feel little pleasure in making themselves useful, by wise and proper influences can often be gradually awakened to the new pleasure of benevolent exertion to promote the comfort and enjoyment of others And the more this sacred and elevating kind of enjoyment is tasted, the greater is the relish induced. Other enjoy I II I DOX ESTI s XI. ments often cloy; but the heavenly pleasure secured by virtuous industry and benevolence, while it satisfies at the time, awakens fresh desires for the continuance of so ennobling a good. It is an interesting illustration of the benevolence and wisdom of our Maker, that the appropriate duties of the family, uniting intellectual, social, and moral with both sedentary and active pursuits, are exactly fitted to employ every facility in a healthful proportion. And it is a sad violation of the laws of health to so divide family employments that one class use muscle too much, and the other the brain to excess 0 ,,O 213 0 214 THE HOU8SEKPEZR &.D HEALTHKEEPER CHAPER IX. HEALTHFUL FOOD AND DRINKS THE person who decides what shall be the food and drink of a family, and the modes of its preparation, is the one who decides, to a greater or less extent, what shall be the health of that family. It is the opinion of most medical men that intemperance in eating is one of the most fruitful of all causes of disease and death. If this be so, the woman who wisely adapts the food and cooking of her family to the laws of health removes one of the greatest risks which threatens the lives of those under her care. But, unfortunately, there is 110no other dutty that has been involved in more doubt and perplexity. WVere one to believe all that is said and written on this subject, the conclusion probably would be, that there is not one solitary article of food on God's earth which it is healthful to eat. IIappily, lhowever, there are general principles on this subject whlich, if understood and applied, will prove a safe guide to anv woman of common sense; and it is the object of the present chapter to set forth these principles. All material things on earth, whether solid, liquid, or gascous, can be resolved into sixty-two simple substances, only fourteen of which are in the human body; and these, in cer tain proportions, in all mankind. Thus, in a nman weighing 154 lbs. are found 111 lbs. oxy gen gas and 14 lbs. hydrogen gas, which, united, form water; 21 lbs. carbon; 3 lbs. 8 oz. nitrogen gas; 1 lb. 12 oz. 190 grm phosphonirus; 2 lbs. calcium, the chief ingredient of bones; 2 oz. fluorine; 2 oz. 219 grs. sulphur; 2 oz. 47 grs. chlorine; 2 oz. 116 grs. sodium; 100 grs. iron; 290 grs. potassium; 12 grs. magnesium; and 2 grs. silicon. These simple substances are constantly passifng out of the body through the lungs, skin, and other excreting organs. It is found that certain of these simple elements are used l d. C, HBALTHFUL FOOD A' DaD -b for one part of the body and others for other parts, and this in certain regular proportions Thus, carbon is the chief element of fat, and also supplies the fuel that combines with oxygen in the capillaries to produce animal heat. The nitrogen which we gain from our food and the air is the chief element of muscle; phosphorus is the chief element of brain and nerves; and calcium or lime is the hard portion of the bones. Iron is an important element of blood; and silicon supplies the hardest parts of the teeth, nails, and hair. Water, which is composed of the two gases oxygen and hydrogen, is the largest portion of the body, forming its fluids; there is four times as much of carbon as there is of nitrogen in the body; while there is only two per cent. as much phosphorus as carbon. A man weighing one hundred and fifty-four pounds, who leads an active life, takes into his stomach daily from two to three pounds of solid food, and from five to six pounds of liquid. At the same time he takes into his lungs, daily, four or five thousand gallons of air. This amounts to three thousand pounds of nutriment received through stomach and lungs, and then expelled from the body, in one year; or about twenty times the man's own weight. It is found that the simple elements will not nourish the body in their natural state, but only when organized, either as vegetable or animal food; and, to the dismay of the Grahamite or vegetarian school, it is now established by chemists that animal and vegetable food contain the same elements, and in nearly the same proportions. Thus, in animal food, carbon predominates in fats, while in vegetable food it shows itself in sugar, starch, and vegetable oils. N-itrogen is found in animal food in the albumen, fibrine, and caseine; while in vegetables it is in gluten, albumen, and caseine. It is also a curious fact that, in all articles of food, the elements that nourish diverse parts of the body are divided into separable portions, and also that the proportions corre spond in a great degree to the wants of the body. For ex ample, a kernel of wheat contains all the articles demanded for every part of the body. Fig. 53 represents, upon an en 215 216 W3 HOUSEKEEPZR AND HEALTHKEEPER. larged scale, the position and proportions of the chief ele. Fig,r. ments required. The white central part is the largest in quantity, and is chiefly carbon in the form of starch, which supplies fat and fuiel for the capillaries. The shaded outer portion is chiefly nitrogen, which nourishes the muscles; and the dark spot at the bottom is principally phosphorus, which nourishes the brain and nerves. And these elements are in due proportion to the demands of the body. A portion of the outer covering of a wheat-kernel holds lime, silica, and iron, which are needed by the body, and which are found in no other part of the grain. The woody fibre is not digested, but serves, by its bulk and stimulating action, to facilitate digestion. It is, therefore, evident that bread made of unbolted flour is more healthful than that made of superfine flour. For the process of bolting removes all the woody fibre; the lime needed for the bones; the silica lor hair, nails, and teethl; the iron for the blood; and most of the nitrogenl and phosphorus needed for muscles, brain, and nerves. Experiments on animals prove that fine flour alone, which is chiefly carbon, will not sustain life more than a month, while unbolted flour furnishes all that is needed for every part of the body. There are cases where persons can not use such coarse bread, on account of its irritating action on inflamed coats of tl)ce stomach. For such, a kind of wheaten grit is provided, containing all the kernel of the wheat, except the outside woody fibre. From these statements it may be seen that one of the chief mistakes in providing food for families has been in chlanging the proportions of the elements nature has fitted for our food. Thus, fine wheat is deprived by bolting of some of the most important of its nourishing elements, leaving carbon chiefly, which, after supplying filel for the capillaries, must, if in excess, be sent out of the body; thus needlessly taxing all the excreting organs. So milk, which contains all the elements needed by the body, has the cream taken out and used for buitter, which again is chiefly carbon. Then, sugar and molasses, cakes and candies, are chiefly car 'i t i HEALTHFUL FOOD A'D DWIK&. bon, and supply but very little of other nourishing elements, while, to make them safe, much exercise in cold and pure air is necessary. And yet it is the children of the rich, housed in chambers and school-rooms most of their time, who are fed with these dangerous dainties, thus weakening their constitutions, and inducing fevers, colds, and many other diseases. The proper digestion of food depends on the wants of the body, and on its power of appropriating the aliment supplied. The best of food can not be properly digested when it is not needed. All that the system requires will be used, afd the rest will be thrown out by the several excreting organs, which thus are frequently overtaxed, and vital forces are wasted. Even food of poor quality may digest well if the demands of the system are urgent. The way to increase digestive power is to increase the demand for food by pure air and exercise of the muscles, quickening the blood, and arousing the whole system toa more rapid and vigorous rate of life. We are now ready to consider intelligently the following general principles in regard to the proper selection of food: Vegetable and animal food are equally healthful if apportioned to the given circumstances. In cold weather, carbonaceous food, such as butter, fats, nsugar, molasses, etc., can be used more safely than in warm weather. And they can be used more safely by those who exercise in the open air than by those of confined and sedentary habits. Students who need food with little carbon, and women who live in the house, should always seek coarse bread, fruits, and lean meats, and avoid butter, oils, sugar, and molasses, and articles containing them. MIany students and women using little exercise in the open air grow thin and weak, because the vital powers are exhausted in throwing, off excess of food, especially of the carbonaceous. The liver is especially taxed in such cases, being unable to remove all the excess of carbonaceous matter from the blood, and thus "biliousness" ensues, particularly on the approach of warm weather, when the air brings less oxygen than in cold. 10 217 I 218 TEE HOUSEKEEPER AND HEALTEKEEPEL It is found, by experiment, that the supply of gastric juice, furnished firom the blood by the arteries of the stomach, is proportioned, not to the amount of food put into the stom. ach, but to the wants of the body; so that it is possible to put much more into the stomach than can be digested. To guide and regulate in this matter, the sensation called hun. ger is provided. In a healthy state of the body, as soon as the blood has lost its nutritive supplies, the craving of hun. ger is felt, and then, if the food is suitable, and is taken in the proper manner, this sensation ceases as soon as the stom. ach has received enough to supply tile wanlts of the system. But our benevolent Creator, in this as in our other duties, has connected enjoyment with the operation needful to sustain our bodies. In addition to tile allaying of huncger, the gratification of the palate is secured by the immense variety of food, some articles of which are far more agreeable than others. Thlis arrangemnent of Providence, designed for our happiness, has become, either through ignoranice or want of selfcontrol, the chief cause of thile many diseases and sufferings which afflict those classes who have the means of seeking a variety to gratify the palate. If mankind had only one article of food, and only water to drink, though they would have less enjoyment in eating, they would never be tempted to put any more into the stomach than the calls of hunger require. But the customs of society, which present an incessant change, and a great variety of food, with those various condiments which stimulate appetite, lead almost every person very firequently to eat merely to gratify the palate, after the stomach has been abundantly supplied, so that hunger has ceased. When too great a supply of food is put into the stomach, the gastric juice dissolves only that portion which the wants of the system demand. 3Iost of the remainder is ejected in an unprepared state; the absorbents take portions of it into the system; and all the various fuinctions of the body, which depend on the ministries of the. blood, are thus gradually and imperceptibly injured. Very often, intemperance in eating produces immediate results, such as colic, headaches, pains of indigestion, and vertigo. t HEALTUFUL FOOD AIn DR.INI1 But the more general result is a gradual undermining of all parts of the human frame; thus imperceptibly shortening life, by so weakening the constitution that it is ready to yield, at every point, to any uncommon risk or exposure. Thousands and thousands are passing out of the world, from diseases occasioned by exposures which a healthy constitution could meet without any danger. It is owing to these considerations that it becomes the duty of every woman who has the responsibility of providing food for a family to avoil a variety of tempting, dishes. It is a much safer guide to have only one kind of healthy food for each meal, rather than the too abundant variety which is often met at the tables of almost all classes in this country. When there is to be any variety of dishes, they ought not to be successive, but so arranged as to give the opportunity of selection. Iow often is it the case that persons, by the appearance of a favorite article, are tempted to eat merely to gratify the palate, when the stomach is already adequately supplied. All such intemperance wears on the constitution, and shortens life. It not unfrequently happens that excess in eating produces a morbid appetite, which must constantly be denied. But the organization of the digestive organs demands not only that food should be taken in proper quantities, but that it be taken at proper times. Fig. 54 shows one important feature of the digestive organs relating to this Fiz.5L point. The part marked L MN shows the mus- cles of the inner coat O t of the stomach, which // /:: run in one direction, and C MI shows the muscles of the outer f -},/// coat, running in an-: other direction. As soon as the food enters the stomach, the muscles are excited by the nerves, and the peristaltic motion commences: this is a powerful and constant exercise of il 219 t 220 THE HOUSEKEEPER AND HEALTKEEPER. the muscles of the stomach, which continues until the process of digestion is complete. During this time the blood is with. drawn from other parts of the system, to supply the demands of the stomach, which is laboring hard with all its muscles 'Vhen this motion ceases, and the digested food has gradually passed out, nature requires that the stomach should have a period of repose. And if another meal be eaten immediately after one is digested, the stomach is set to work nagain before it has had time to rest, and before a sufficient supply of gas trio juice is provided. The general rule, then, is, that three hours be given to the stomach for labor, and two for rest; and in obedience to this, live hIou.rs, at least, ought to elapse between every two regu,lar meals. Il cases where exercise produces a flow of perspiration, more food is needed to supply the loss; and strong laborilng men may safely eat as often as they feel the want of food. So, young and healthy children, who gambol and exercise much, and whose bodies grow fast, may have a more frequent supply of food. But, as a general rule, meals should be five hours apart, and eating between meals avoided. There is nothing more unsafe and wearing to the constitution than a habit of eating at any time merely to gratify the palate. When a tempting article is presented, every person should exercise sufficient self-denial to wait till the proper time for eating arrives. Children, as well as grown persons, are often injured by eating between their regular meals, thus weakening the stomach by not affording it any time for rest. As a general rule, the quantity of food actually needed by the body depends on the amount of muscular exercise taken. A laboring man in the open fields problably throws off from his skin and lungs a much larger amount than a person of sedentary pursuits. In consequence of this, he demands a greater amount of food and drink. Those persons who keep their bodies in a state of health by sufficient exercise can always be guided by the calls of hunger. They can eat when they feel hungry, and stop wlhen hunger ceases; and thus they will calculate exactly right. But the difficulty is, that a large part of the corn I i., t. I EALUL FOOD AND DEKIL munity, espeeially women, are so inactive in their habits that they seldom feel the calls of hunger. They habitually eat, merely to gratify the palate. This produces such a state of the system that they lose the guide which Nature has provided. They are not called to eat by hunger, nor admonished, by its cessation, when to stop. In consequence of this, such persons eat what pleases thie palate, till they feel no more inclination for the article. It is probable that thre-fourths of the women in the wealtlhier circles sit down to each meal without any feeling of hunger, and cat merely on account of the gratification thus afforded them. Such persons find their appetite to depend almost solely upon the kind of food on tlIe table. Thlis is not the case witlh those wlIo take tlhe exercise which Nature demands. Tlhey ap proaclh their meals in such a state that almost any kind of food is acceptable. Persons who have a strong constitution, and take much exercise, may eat almost any thing with apparent impunity; but young children who are formling their constitutions, and persons who are delicate and who take but little exercise, are very dependent for health on a proper selection of food. 9 It is found that there are some kinds of food which afford nutriment to the blood, and do not produce any other effect on the system. There are other kiuds which are not only nourislhing, but stiiztlatie,hg, so that they quicken the fundctions of the organs on which they operate. The condiments used in cookery, such as pepper, mustard, and spices, are of this nature. There are certain states of the system when these stimulants may be beneficial; such cases can only be pointed out by medical men. Persons in perfect health, and especially young children, never receive any benefit from such kind of food; and just in proportion as condiments operate to quicken the labors of the internal organs, they tend to wear down their power A person who thus keeps the body workling under an unnatural excitement lites faster than Nature designed, and the constitution is worn out just so much the sooner. A woman, therefore, should provide dishes for her family which are free from these stimulating condiments 221 222 THE HOUSEKEEPER AND H EALTEEEPEL In regard to articles which are the most easily digested, only general rules can be given. Tender meats are digested more readily than those which are tough, or than many kinds of vegetable food. The farinaceous articles, such as rice, flour, corn, potatoes, and the like, are the most nutritious, and most easily digested. The popular notion, that meat is more nourishing than bread, is a great mistake. Good bread contains more niourishment than butcher's meat. The meat is more stii)??tlatiiif, and for this reason is more readily digested. A pI)erfectly healthy stomach can digest almost any healthful food; but when the digestive powers are weak, every stomachl has its peculiarities, and what is good for one is hurtful to another. In such cases, experiment alone can decide which are the most digestible articles of food. A person whose food troubles him must deduct one article after another, till lihe learns by experience whiclh is the best for digestion. Iucll evil has been done by assuming that the powers of one stomach are to be made the rule in regulatil)g ev,'eiy otlher. The most unllcealtlhful kinds of food are those which are made so by bad cooking; such as sour and heavy bread, cakes, pie-crust, and other dislhes consisting of fat mixed and cooked with flour. Rancid butter and high-seasoned food are equally unwholesome. The fewer mixtures there are in cooking, the more hcaltllful is the food likely to be. There is one cautionII as to the mio(le of eating which seems peculiarly needfill to Americans. It is indispensable to good digestion that food be well clhewed and taken slowly. It needs to be thlolroglly chewed and mixed with saliva, in order to l)rep:ire it for the action of the gastric juice, whicb, by tlhe peristaltic niotiol), will be tlhus brouglht into contact with every one of tllhe inuiite portions. It has been found tlhat a solid lump) of food requires muclh more time and labor of the stomach for digestion than divided substances. It has also been fo'und that as each bolus, or mouthful, enters the stomacid, the latter closes, until the portion re ceived lhas had soillie time to move around and combine with tle ga:stric juice, aiid tlhat tlhe orifice of tlhe stomach resists .i l'c W.AniF FOOD AND D.INK the entrance of any more till this is accomplishedl But, if the eater persists in swallowing fast, the stomach yields; the food is then poured in more rapidly than the organ can perform its duty of preparative digestion, and evil results are sooner or later developed. This exhibits the folly of those hasty meals so common to travelers and to men of business, and shows why children should be taught to eat slowly. After taking a full meal, it is very important to health that no great bodily or mental exertion be made till the labor of the stomach is over. Intense mental effort draws the blood to the head, and muscular exertions draw it to the muscles; and in consequence of this, the stomach loses the supply w%hich it requires when performing its office. When the blood with its stimulating effects is thus withdrawn from the stomach, the adequate supply of gastric juice is not afforded, and indigestion is the result. The heaviness which follows a fitll meal is the indication which Nature gives of the need of quiet. WhVIen the meal is moderate, a sufficient quantity of gastric juice is exuded in an hour, or an hour and a half; after which, labor of body and mind may safely be resunied. Extremes of heat or cold are injurious to the process of; digestion. Taking hot food or drink habitually, tends to debilitate all the organs thus needlessly excited. In using cold substances, it is found that a certain degree of warmth in the stomach is indispensable to their digestion; so that when the gastric juice is cooled below'this temperature it ceases to act. Indulging in large quantities of cold drinks, or eating icecreams, after a meal, tends to reduce the temperature of the stomach, and thus to stop digestion. This shows the folly of those refreslments, in convivial meetings,' where the guests are tempited to load the stomach with a variety sullch as would require the stomach of a stout farmer to digest; and then to winid tip with ice-creams, thus lessening whatever ability milght otherwise have existed to digest the heavy load. Tlie fittest temperature for drinks, if taken when the food is in the digesting process, is blood-heat Cool drinks, and even ice, can be safely taken at other times, if not in excessive quantity. WVhen the thirst is excessive, 223 224 TIE HOUSEKEEPER AND HEALTREPER or the body weakened by fatigue, or when in a state of per. spiration, large quantities of cold drinks are injurious. Fluids taken into the stomach are not subject to the slow process of digestion, but are immediately absorbed and car. ried into the blood. This is the reason why liquid nourish. ment, more speedily than solid food, restores from exhaust. ion. The minute vessels of the stomach absorb its fluids, which are carried into the blood, just as the minute extremi. ties of the arteries open upon the inner surface of the stom. acb, and there exude the gastric juice from the blood. Highly-concentrated food, hlavidng much nourishment in a small bulk, is not favorable to digestion, because it can not be properly acted on by the muscular contractions of the stomach, iand is not so minutely divided as to enable the gastric juice to act properly. This is the reason why a certain btclk of food is needful to good digestion; and why those people who live on whale-oil and other highly nourish. ing food, in cold climates, mix vegetables and even sawdust With it, to make it more acceptable and digestible. So in civilized lands, fruits and vegetables are mixed with more highly concentrated nourishment. For this reason, also, soups, jellies, and arrow-root should have bread or crackers mixed with them. Tihis affords another reason why coarse bread, of unbolted wheat, so often proves beneficial. Where, from inactive habits or oth er causes, the bowels become constipated and sluggish, this kind of food proves the appropriate remedy. One fact on this subject is worthy of notice. In England, under the administration of William Pitt, for two years or more there was such a scarcity of wheat that, to make it hold out longer, Parliament passed a law that the army should have all their bread made of unbolted flour. The result was, that the health of the soldiers improved so much as to be a subject of surprise to themselves, the officers, and the physicians. These last came out publicly and declared that the soldiers never before were so robust and healthy; and that disease had nearly disappeared from the army. The civic physicians joined and pronounced it the healthiest bread; and for a time schools, families, and public institu I c c HEA FuL FOOD A-D DK[NK tions used it almost exclusively. Even the nobility, con vinced by these facts, adopted it for their common diet, and the fashion continued a long time after the scarcity ceased, until more luxurious habits resumed their sway. We thus see why children should not have cakes and candies allowed them between meals Besides being largely carbonaceous, these are highly concentrated nourishments, and should be eaten with more bulky and less nourishing substances. The most indigestible of all kinds of food are fatty and oily substances, if heated. It is on this account that piecrust and articles boiled and fried in fat or butter are deemed not so healthful as other food. The following, then, may be put down as the causes of a debilitated constitution fiom the misuse of food: Eating too muchl, eating too often, eating too fast, eating food and condiments that are too stim)ulattiny, eating food that is too trar)mt or too col(, eating food that is highly concentrated, without a proper admixture of less nourishing matter, and eating hot food that is d(igcult of dicestion. It is a point fully established by experience that the full development of the human body and the vigorous exercise of all its functions can be secured without the use of stimulating drinks. It is, therefore, perfectly safe to bring up children never to use them, no hazard being incurred by such a course. It is also found by experience that there are two evils incurred by the use of stimulating drinks The first is, their positive effect on the human system. Their peculiarity consists in so exciting the nervous system that all the functions of the body are accelerated, and the fluids are caused to move quicker than at their natural speed. This increased motion of the animal fluids always produces an agreeable effect on the mind. The intellect is invigorated, the imagination is excited, the spirits are enlivened; and these effects are so agreeable that all mankind, after having once experienced them, feel a great desire for their repetition. But this temporary invigoration of the system is always followed by a diminution of the powers of the stimulated organs; so that, though in all cases this reaction may not be 10* 225 226 THE HOUSEKEEPER AND EZALTHRKPER. perceptible, it is invariably the result. It may be set down as the unchangeable rule of physiology, that stimulating drinks deduct fiom the powers of the constitution in exactly the proportion in which ihey operate to produce temporary invigoration. The second evil is the temptation which always attends the use of stimulants. Their effect on the system is sm agreeable, and the evils resulting are so imperceptible and distant, that there is a constant tendency to increase such excitement, both in frequency and power; and the more the system is thus reduced in strengthl, the more craving is the desire for that which imparts a temporary invigoration. This process of increasing debility and increasing craving for the stimulus that removes it, often goes to such an extreme that the passion is perfectly uncontrollable, and mind and body perish under this baleful habit. In this country there are three forms in which the use of such stimulants is common; namely, alcohoolic dlinks, op~ium t)iixtures, and tobacco. These are all alike in the main peculiarity of iniparting that extra stimulus to the system which tends to exhaust its powers. Mlultitudes in this nation are in the habitual use of some one of these stimulants; and each person defends the indulgence by certain aiguments: First, that the desire for stimulants is a natural propensity implanted in man's nature, as is manifest firom the universal tendency to such indulgences in every nation. From this it is inferred that it is an innocent desire, which ought to be gratified to some extent, and that the aim should be to keep it witlin the limits of temperance, instead of attempting to exterminate a natural propensity. This is an argument which, if true, makes it equally proper for not only men, but women and children, to use opium, brandy, or tobacco as stimulating principles, provided they are used temperately. But if it be granted that perfect health and strength can be gained and secured without these stimulants, and that their peculiar effect is to diminish the power of the system in exactly the same proportion as they stimulate it, then there is no such thing as a temperate use, c c xALTFL FOOD AM DRINL unless they are so diluted as to destroy any stimulating power; and in this form they are seldom desired. The other argument for their use is, that they are among the good things provided by the Creator for our gratification; that, like all other blessings, they are exposed to abuse and excess; and that we should rather seek to regulate their use than to banish them entirely. This argument is based on the assumption that they are, like healthfil foods and drinks, necessary to life and health, and injurious only by excess. But this is not true; for whenever they are used in any such strength as to be a gratification, they operate to a greater or less extent as stimulants, and to just such extent they wear out the powers of the constitution; and it is abundantly proved that they are not, like food and drink, necessary to health. Such articles are designed for medicine, and not for common use. There can be no ar,umenlt framed to defend the use of one of them which will not justify women and children in most dangerous indulgences. There are some facts recently revealed by the microscope in regard to alcoholic drinks which every woman-should understand and regard. It has been shown in a previous chapter that every act of mind, either by thought, feeling, or choice, causes the destruction of certain cells in the brain and nerves. It now is proved by microscopic science* that the kind of nutrition furnished to the brain by the blood to a certain extent decides future feelings, thoughts, and volitions. The cells of the brain not only abstract from the blood the healthful nutrition, but also are affected in shape, size, color, and action by unsuitable elements in the blood. This is especially the case when alcohol is taken into the stomach, from whence it is always carried to the brain. The consequence is, that it affects the nature and action of the brain-cells, until a habit is formed which is aiutoriatic; that is, the mind loses the power of controlling the brain in its development of thoughts, feelings, and choices as it would in the natural state, and is itself controlled by the brain. * For these statements the writer is indebted to 31audsley, a recent writer on Aticroscopic Phyvsiology. 227 228 THE HOUSEKEEPER AND HEALTIEEPIXL In this condition a real disease of the brain is created, called oino-mania, and the only remedy is total abstinence, and that for a long period, from the alcoholic poison. And what makes the danger more fearful is, that the brain-cells never are so renewed but that this pernicious stimulus will bring back the disease in full force, so that a man once subject to it is never safe except by maintaining perpetual and total abstinence from every kind of alcoholic drink. Dr. Day, who for many years has had charge of anl inebriate asylum, states that he witnessed the dissection of the brain of a man once an inebriate, but for many years in practice of total absti. nence, and found its cells still in the weak and unnatural state produced by earlier indulgences. There has unfortunately been a difference of opinion among medical men as to the use of alcohol. Liebig, the celebrated writer on animal chemistry, having found that both sugar and alcohol were heat-producing articles of food, framed a theory that alcohol is burned in the lungs, giving off carbonic acid and water, and thus serving to warm the body. But modern science has proved that it is in the capillaries that animal heat is generated, and it is believed that alcohol lessens instead of increasing the power of the body to bear the cold. Sir John Ross, in his Arctic voyage, proved by his own experience and that of his men that cold-water drinkers could bear cold longer and were stronger than any who used alcohol. Carpenter, a standard writer on physiology, says the objection to a habitual use of even small quantities of alcoholic drinks is, that "they are universally admitted to possess a poisonous character," and "tend to produce a morbid condition of body;" while "the capacity for enduring extremes of heat and cold, or of mental or bodily labor, is diminished rather than increased by their habitual employment." Professor J. Bigelow, of Harvard University, says: "Alcohol is highly stimulating, heating, and intoxicating, and its effects are so fascinating that when once experienced there is danger that the desire for them may be perpetuated." Dr. Bell and Dr. Churchill, both high medical authorities, .i I 4 -i 'Z I I HF.ALTHFUL FOOD AND Dr'gL 2 especially in lung disease, for which whisky is often recomended, come to the conclusion that "the opinion that aloo holic liquors have influence in preventing the deposition of tubercle is destitute of any foundation; on the contrary, their use predisposes to tubercular deposition." And "where tubercle exists, alcohol has DO effect in modifying the usual course, neither does it modify the morbid effects on the system." Professor Youmans, of New York, says: "It has been demonstrated that alcoholic drinks prevent the natural changes in the blood, and obstruct the nutritive and reparative functions." He adds: "Chemical experiments have demonstrated that the action of alcohol on the digestive fluid is to destroy its active principle, the Iepsin, thus confirming the observations of physiologists, that its use gives rise to serious disorders of the stomach, and malignant aberration of the whole economy." It is true that some scientific men teach that alcohol, tobacco, and opium are safe, and even useful, in certain quantities, though there is no way to know what is the safe and useful point. Usually it is men who habitually use some of these dangerous articles who hold this view. We are now prepared to consider the great principles of science, common sense, and religion, which should guide every woman who has any kind of influence or responsibility on this subject. It is allowed by all medical men that pure water is perfectly healthfil, and supplies all the liquid needed by the body; and also that by proper means, which ordinarily are in the reach of all, water can be made sufficiently pure. It is allowed by all that milk, and the juices of fruits, when taken into the stomach, furnish water that is always pure, and that our bread and vegetable food also supply it in large quantities. There are besides a great variety of agreeable and healthful beverages, made from the juices of fruit, containing no alcohol; and agreeable drinks, such as milk, cocoa, and chocolate, that contain no stimulating principles, and which are nourishing and healthful. As one course; then, is perfectly safe, and another involves 229 230 THE HOUSEKEEPER AND HEALTHKEEPEL great danger, it is wrong and sinful to choose the path of danger. There is no peril in drinking pure water, milk, the juices of fruits, and infusions that are nourishing and harmless. But there is great danger to the young, and to the commonwealth, in patronizing the sale and use of alcoholic drinks. The religion of Christ, in its distinctive feature, involves generous self-denial for the good of others, especially for the weaker members of society. It is on this principle that St. Paul sets forth his own example: "If meat make my brother to offend, I will eat no flesh while the world stand. etli, lest I make my brother to offend." And again he teaches," IVe, then, that are strong ought to bear the infirmities of the weak, and not to please ourselves." This Christian principle also applies to the common drinks of the family, tea and coffee. It has been shown that the great end for which Jesus Christ came, and for which he instituted the family state, is the training of our whole race to virtue and happiness, with chief reference to an immortal existence. In this mission, of which woman is chief minis- ter, the distinctive feature is self-sacrifice of the wiser and stronger members to save and to elevate the weaker ones. The children and the servants are these weaker members, who by ignorance and want of habits of self-control are in most danger. It is in this aspect that we are to consider the expediency of using tea and coffee in a family. These drinks are a most extensive cause of much of the nervous debility and suffering endured by American women; and relinquishing them would save an immense amount of such suffering. LMoreover, all housekeepers will allow that they can inot regulate these drinks in their kitchens, where the ignorant use them to excess. There is little probability that the present generation will make so decided a change in their habits as to give up these bevera,ges; but the subject is presented rather in reference to forming the habits of children. It is a fiet tlhat tea and coffee are at first seldom or never tagreeable to children. It is the mixture of milk, sugar, and water, that reconciles them to a taste wlhich in this imainer gradu ally becomes agreeable. Now, suppose that tlhose who 3 L 'i I .I! I HEAIFUL FOOD AND DENKL provide for a family conclude that it is not their duty to give up entirely the use of stimulating drinks, may not the case appear different in regard to teaching their children to love such drinks? Let the matter be regarded thus: The experiments of physiologists all prove that stimulants are not needful to health, and that, as the general rule, they tend to debilitate the constitution. Is it right, then, for a parent to tempt a child to drink what is not needful, when there is a probability that it will prove, to some extent, an.underminingc drain on the constitution? Some constitutions can bear much less excitement than others; and in every family of children there is usually one or more of delicate organization, and consequently peculiarly exposed to dangers from this source. It is this child who ordinarily becomes the victim to stimulating drinks. The tea and coffee which the parents and the healthier children can use without immediate injury gradually sap the energies of the feebler child, who proves either an early victim or a living martyr to all the sufferings that debilitated nerves inflict. Can it be right to lead children where all allow that there is some danger, and where in many cases disease and death are met, when another path is known to be perfectly safe? The impression common in this country, that warns drinkls, especially in w%inter,are more healthful than cold, is not warranted by any experience, nor by the laws of the physical system. At dinner cold drinks are universal, and no one deems them injurious. It is only at the other two meals that they are supposed to be hurtful. "TBater is a safe drink for all constitutions, provided it be resorted to in obedience to the dictates of natural thirst only, and not of habit. Unless the desire for it is felt, there is no occasion for its use during a meal. "The primary effect of all distilled and fermented liquors is to st8i)ltlafte the tervost system) a;i( quickent the circulation. In infancy and childhood the circulation is rapid and easily excited, and the nervouis system is strongly acted upon even by thioe ili,gltest external iinl)ressions. lience, slight causes of irritation readily excite febrile and convulsive disordlem In youth, the natural tendency of the constitution is rstill to II ii I i 231 232 THIE HOUSEKEEPIER AND HEA.LiTI PEL. excitement, and consequently, as a general rule, the stimu. lus of fermented liquors is injurious." These remarks by Dr. Combe show that parents, who find that stimulating drinks are not injurious to themselves, may mistake in inferring from this that they will not be injurious to their children. lie continues thus: "In mature age, when digestion is good, and the system in full vigor, if the mode of life be not too exhausting, the nervous functions and general circula. tion are in their best condition, and require no stimulus for their support. Tile bodily energy is then easily sustained by nutritious food and a regular regimen, and consequently artificial excitement only increases the wastin)g of the nat ural strength." It may be asked, in this connection, why the stimulus of animal food is not to be regarded in the same light as that of stimulating drinks. In reply, a very essential difference may be pointed out. Animal food furnishes nutriment to the organs which it stimulates, but stimulating drinks excite the organs to quickened action without affording any nourishlmenIt. It has been supposed by some that tea and coffee have at least a degree of nourishing power. But it is proved that it is the milk and sugar, and not the main portion of the drink, which imparts the nourishment. Tea has not one particle of nourisllhing properties; and what little exists in the coffee-berry is lost by roasting it in the usual mode. All that these articles do is simply to sti)b?;ulate wtithoet 2ourish i)?g. Although there is little hope of banishing these drinks, there is still a chance that something may be gained in attempts to regulate their use by the rules of temperance. If, then, a housekeeper can not banish tea and coffee entirely, she may use her influence to prevent excess, both by her instructions, and by the power of control committed more or less to her hands. It is important for every housekeeper to know that the health of a family very much depends on the purity of water used for cooking and drinking. There are three causes of I i i I i i i I 0 I 4 ..6 il I. t IrILTIHUL FOOD A.D DUE impure and unhealthful water. One is, the existence in it of vegetable or animal matter, which can be remedied by filtering through sand and charcoal. Another cause is, the existence of mineral matter, especially in limestone countries, producing diseases of the bladder. This is remedied, in a -measure, by boiling, which secures a deposit of the lime on the vessel used. The third cause is, the corroding of zinc and lead used in pipes and reservoirs, producing oxides that are slow poisons. The only remedy is prevention, by having supply-pipes made of iron, like gas-pipe, instead of zinc and lead; or the lately invented lead pipe lined with tin, which metal is not corrosive. The obstacle to this is, that the trade of the plumbers would be greatly diminished by the use of reliable pipes. When water must be used from supply-pipes of lead or zinc, it is well to let the water run some time be. fore drinking it, and to use as little as possible, taking milk instead; and being fuirther satisfied for inner necessities by the water supplied by fruits and vegetables. The water in these is always pure. But in using milk as a drink, it must be remembered that it is also rich food, and that less of other food must be taken when milk is thus used, or bilious troubles will result from excess of food. The use of opium, especially by women, is usually caused at first by medical prescriptions containing it. All that has been stated as to the effect of alcohol in the brain is true of opium, while to break a habit thus induced is almost hopeless. Every woman who takes or who administers this drug is dealing as with poisoned arrows, whose wounds are without cure. The use of tobacco in this country, and especially among young boys, is increasing at a fearful rate. On this subject we have the unanimous opinion of all medical men, the following being specimens. A distinguished medical writer thus states the case: "Every physician knows that the agreeable sensations that tempt to the use of tobacco are caused by nicotine, which is a rank poison, as much so as prussic acid or arsenic. When smoked, the poison is absorbed by the blood of the mouth, and carried to the brain. When chewed, the nicotine passes I I I 233 i I 234 THE HOUSEKEEPER AND HEALTKEEPERL. to the blood through the mouth and stomach. In both cases, the whole nervous system is thrown into abnormal excite ment to expel the poison, and it is this excitement that causes agreeable sensations. The excitement thus caused is invariably followed by a diminution of nervous power, in exact proportion to the preceding excitement to expel the evil from the system." Few will dispute the general trutlh and effect of the above statement, so that the question is one to be settled on the same principle as appl)lies to tlhe use of alcoholic drinks. Is it, tlhen, according, to the generous principles of Christ's re. ligion, for those who are strong and able to bear tlhis poison, to tempt the young, the ignorant, and the weak to a practice not needful to any healtlhful enjoyment, and which leads multitudes to disease, and often to vice? For the use of tobacco tends always to lessen nerve-power, and probably every one out of five that indulges in its use awakens a morbid craving for increased stimulus, lessens the power of self-control, diminishes the stlCrength of tlhe constitution, and sets an example that influences the weak to the path of danger and of fiecqulent ruin. The great danger of this arge is an iiicreasing, intense worldliness, and disbelief in the foundation principle of the religion of Christ, that we are to reap thlrough everlasting ages the consequences of habits fornmed in this life. In tho light of his Word, they only who.arec truly wise "shlall shline as tlhe firmamnent, and they that turn many to righteousness, as tlhe stars, forever and ever." It is increased f(tithi or belief in the teachings of Christ's religion, as to the influence of this life upon the life to come, whiclh alone can save our country and the world firom that inrusling tide of sensualism and worldliness now seeming to threaten the best hopes and prospects of our race. And woman, as tlhe chief educator of our race, and the prime minister of the family state, is bound, in the use of meats and drinks, to enmploy the powerful and distinctive motives of the religion of Christ in formig habl)its of temperance.and benevolent self-sacrifice for the good of others. I i Z' i i i CIZAiE8 235 CHAPTER X. CLEANUNE8. Bom the health and comfort of a family depend, to a great extent, on cleanliness of the person and the family surroundings True cleanliness of person involves the scientific treatment of the skin. This is the most complicated organ of the body, and one through which the health is affected more than throulgh any other; and no persons can or will be so likely to take proper care of it as those by whom its construction and functions are understood. Fig. 55 is a very highly magnified portionl of the skin. The layer marked 1 is the Fi 55. outside, very thin skin, called - s the citicle or scarfsk-i. This consists of transparent layers of minute cells, which are constantly decaying and be- 4 ing renewed, and the white -" scurf that passes fiom thile skin to the clothing is a decayed portion of these cells. Adz_, This part of the skin has Ieli-? thler nerves nor blood-Vessels. The dark layer, marked 2, 7, 8, is that portion of the true skin which gives the external color marking diverse races. In the portion of the dark layer marked 3,4, is seen a network of nerves which run from two branches of the nervous trunks coming from the spinal marrow. These are nerves of sensation, by which the sense of touch or feeling is performed. Fig. 56 represents the blood-vessels; (intermingled with the nerves of thle skin,) which divide into minute capillaries, that act like the capillaries of the lungs, taking oxygen fiom the air, and giving out carbonic acid. At a and b are seen the roots of two hlairs, which abound in certain 1 235 236 TUE HOUSEKEEPER AND HERALTKEEPEL Fig. re. parts of the skin, and are nounr ~ aD h: ~,~ished by the blood of the capil. F e d ~~~~~~laries. ~,J~. [At Fig. 57 is a magnified view , -.~.~.: of another set of vessels, call. ed the lymnphatecs or absorbents. These are extremely minute ves. sels that interlace with the nerves and blood-vessels of the skin. ~ - ~} ADS~~ Their office is to aid in collecting () OVAnlla)- the useless, injurious, or decayed t —>;E-= ~ eatter, and carry it to certain reservoirs, from which it passes into so80110 of the large veits, to be thrown out through the lungs, bowels, kidneys, or skin. Fig. h. These abso)'be,t or ly,,,1hatic es. I sels have mouths opening on the surface of the true skin, and, thlough, A,, covered by the cuticle, they can absorb both liquids and solids that / are placed in close contact with tile skin. In proof of this, one of the main trunks of the lymphatics in the hand can be cut off fiom all communication with other por I I' I tions, and tied up; and if the hand is imtnmersed in milk a given time, it will be found that the milk has been absorbed throulgh the cuticle and fills the lymphatics. In this way long-continued blisters on the skin will introduce the blistering matter into the blood through the absorbents, and then the kidneys will take it up from tile blood passing through them to carry it out of the body, and thus become irritated and inflamed by it. There are also oil-tubes, imbedded in the skin, that draw off oil from the blood. This issues on the surface, and spreads over the cuticle to keep it soft and moist. But the most curious part of the skin is the system of innumerable minute perspiration-tubes. Fig. 58 is a drawing of one very greatly magnified. These tubes open on the II I I