diff options
Diffstat (limited to 'old/55734-0.txt')
| -rw-r--r-- | old/55734-0.txt | 21004 |
1 files changed, 0 insertions, 21004 deletions
diff --git a/old/55734-0.txt b/old/55734-0.txt deleted file mode 100644 index 8b11398..0000000 --- a/old/55734-0.txt +++ /dev/null @@ -1,21004 +0,0 @@ -The Project Gutenberg EBook of Miss Beecher's Housekeeper and Healthkeeper, by -Catharine E. Beecher - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: Miss Beecher's Housekeeper and Healthkeeper - Containing Five Hundred Receipes for Economical and - Healthful Cooking; also, Many Directions for Securing - Health and Happiness - -Author: Catharine E. Beecher - -Release Date: October 12, 2017 [EBook #55734] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK MISS BEECHER'S HOUSEKEEPER *** - - - - -Produced by Larry B. Harrison, les Galloway and the Online -Distributed Proofreading Team at http://www.pgdp.net (This -file was produced from images generously made available -by The Internet Archive) - - - - - - - - MISS BEECHER’S - - HOUSEKEEPER - - AND - - HEALTHKEEPER: - - CONTAINING - - FIVE HUNDRED RECIPES - - FOR - - ECONOMICAL AND HEALTHFUL COOKING; - - ALSO, - - MANY DIRECTIONS FOR SECURING HEALTH AND HAPPINESS. - - _APPROVED BY PHYSICIANS OF ALL CLASSES._ - - [Colophon] - - NEW YORK: - - HARPER & BROTHERS, PUBLISHERS, - - FRANKLIN SQUARE. - - 1873. - - - - - Entered according to Act of Congress, in the year 1873, by - - HARPER & BROTHERS, - - In the Office of the Librarian of Congress, at Washington. - - - - -CONTENTS. - - -PART FIRST. - - CHAPTER I. - - HEALTH, ECONOMY, AND PLEASURE IN FOOD. - - Rules of Health in regard to Food and Drink—Measures used in - Cooking Page 15 - - - CHAPTER II. - - MARKETING AND THE CARE OF MEATS. - - Marketing—Beef—Different “Cuts,” etc.—Veal—Mutton—Pork—Poultry—Fish - —Shell-fish—Care of Meats—To salt down Beef—To cleanse Calf’s Head - and Feet—To prepare Rennet—To salt down Fish—To try out - Lard—Molasses-cured Hams—Brine for coming Hams, Beef, Pork, - etc.—Another—Brine by Measure—To salt down Pork—To prepare Cases for - Sausages—Sausage Meat—Another Recipe—Bologna Sausages—To smoke Hams 18 - - - CHAPTER III. - - STEWS AND SOUPS. - - New Soup and Stew Kettle—General Directions—Stews: of Beef and Potato; - Mutton and Turnip, (French;) Simple Mutton; Beef, with vegetable - flavors; Fowl, with Celery or Tomatoes—Irish Stew—Veal - Stew—Another—Pilaff (Turkish)—Rice or Hominy Stew—English Beef - Stew—Pot au Feu (French)—Olla Podrida (Spanish)—French Mutton - Stew—French Modes of Cooking—Flavors—Soup Powder 28 - - - CHAPTER IV. - - SOUPS. - - General Directions—Soup Stock—Soup of Potato—Plain Beef—Rich Beef—Green - Pea—Dried Bean or Pea—Clam—Vegetable and Meat for Summer—Dried - Pea, with salt Pork—Dried Bean or Pea, with Meat stock—Mutton—Vegetable - (French)—Plain Calf’s Head—Simple Mutton 35 - - - CHAPTER V. - - HASHES. - - Four Ways of spoiling Hashes—Hashes: of Fresh Meats, seasoned; Cold - fresh Meats and Potatoes; Meat, with Eggs; Meat, with Tomatoes; Beef; - Veal; Rice and cold Meats; Bread-crumbs and cold Meats; Another; - Cold Beefsteak; Same, with Potatoes and Turnips; Cold Mutton or - Venison; Corned Beef; Cold Ham—Meats warmed over—To Cook cold - Meats—Cold meat Hash—Souse—Tripe 39 - - - CHAPTER VI. - - BOILED MEATS. - - To Cook tough Beef—Boiled Ham—Beef—Fowls—Fricasseed Fowls—To - boil Leg or Shoulder of Veal, Mutton, or Lamb—Calf’s Feet—Calf’s Liver - and Sweet-breads—Kidneys—Pillau—Smoked Tongue—Corned Beef—Partridges - or Pigeons—Ducks—Turkey 43 - - - CHAPTER VII. - - ROAST AND BAKED MEATS. - - The best Beef—Brown 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—Calf’s Head 46 - - - CHAPTER VIII. - - BROILED AND FRIED MEATS AND RELISHES. - - Boiled Mutton or Lamb Chops; Beefsteak; Fresh Pork; Ham; Sweet-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 Directions—Sweet Pickles—To pickle Tomatoes; Peaches; Peppers; - Nasturtions; Onions; Gherkins; Mushrooms; Cucumbers; Walnuts; - Mangoes; Cabbage—To prepare Tomatoes for eating—Martinoes—Spiced - Cucumber Pickles—Indiana Pickles—Cauliflower or Broccoli 52 - - - CHAPTER X. - - SAUCES AND SALADS. - - Milk and Egg Sauce—Drawn Butter—Mint Sauce—Cranberry Sauce—Apple - Sauce—Walnut or Butternut Catsup—Mock Capers—Salad Dressing—Turkey - or Chicken Salad—Lettuce Salad—Tomato Catsup 56 - - - CHAPTER XI. - - FISH. - - Oysters, Stewed; Fried; Scalloped; Broiled—Oyster Fritters—Oyster - Omelet—Pickled Oysters—Roast Oysters—Scallops—Clams—Clam - Chowder—Fish, Boiled; Broiled; Baked—Pickle for cold Fish 58 - - - CHAPTER XII. - - VEGETABLES. - - General Remarks—Potatoes—Old Potatoes—Potato Puffs—Sweet - Potatoes—Green Corn—Succotash—Oyster-plant or Salsify—Egg-plant - —Carrots—Beets—Parsnips—Pumpkin and Squash—Celery—Radishes—Onions - —Tomatoes—Cucumbers—Cabbage and Cauliflower—Asparagus—Macaroni - —Eggs 60 - - - CHAPTER XIII. - - FAMILY BREAD. - - General Remarks—Fine and unbolted Flour—Middlings—Kneading—Yeast: - Hop and Potato; Potato; Hard—Bread: of fine Flour; of middling - or unbolted Flour; raised with Water; Rye and Indian; Third; Rye; - Oat-meal; Pumpkin; Apple; Corn-meal—Sweet Rolls of Corn-meal—Soda - Biscuit—Yeast Biscuit—Potato Biscuit—Buns 64 - - - CHAPTER XIV. - - BREAKFAST AND SUPPER. - - General Supplies—Receipts for Corn-meal—Hominy—Rice—Economical - Breakfast Dish—Biscuits of sour Milk and Flour—Pearl or cracked - Wheat—Rye and Corn Meal—Oat-meal—Wheat Muffins—Sally Lunn, - improved—Cream Griddle-cakes—Royal Crumpets—Muffins—Waffles—Drop - -cakes—Sachem’s Head Corn-cake—Rice Waffles—A Rice Dish—To use cold - Rice—Buckwheat Cakes—Cottage Cheese 70 - - - CHAPTER XV. - - PUDDINGS AND PIES. - - Sweet Food, Remarks—Queen of all Puddings—Flour Pudding—Flour and - Fruit Pudding—Rusk and Milk—Rusk Pudding—Meat and Rusk Pudding—A - good Pudding—Pan Dowdy—Corn-meal Pop-over—Best Apple-pie—Puddings: - of Rice; Bread and Fruit; Boiled Fruit—Curds (English)—Common - Apple-pie—Plain Custard—Another—Mush or Hasty Pudding—Stale Bread - Pudding—Rennet Wine—Rennet Custard—Bird’snest Pudding—Minute Pudding - of Potato Starch—Tapioca Pudding—Cocoa-nut Pudding—New-England Squash - or Pumpkin Pie—Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and - Strawberry—Mock Cream—Pudding of Bread-crumbs and Fruit—Bread and - Apple Dumplings—Indian Pudding without Eggs—Boiled Indian and Suet - Pudding—Dessert of Rice and Fruit—Another—Cold Rice and stewed or - grated Apple—Rich Flour Pudding—Apple-pie—Spiced Apple-tarts—Baked - Indian Pudding—Apple Custard—Macaroni or Vermicelli Pudding—Green-corn - Pudding—Bread Pudding for Invalids or young Children—A good - Pudding—Loaf Pudding—Lemon Pudding—Green-corn Patties—Cracker - Plum-pudding—Sauces for Puddings, Liquid—Hard—Another—A healthful - Sauce—Universal Sauce—Paste for Puddings and Pies—Pie-crusts without - Fats; made with Butter, very rich 74 - - - CHAPTER XVI. - - CAKE. - - General Directions.—_Cake raised with Powders_—One, two, three, four - Cake—Chocolate; Jelly; Orange; Almond and Cocoa-nut.—_Cake raised with - Eggs_—Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich - Sponge; Plain Sponge—Gingerbread, etc.—Aunt Esther’s - Gingerbread—Sponge Gingerbread—Ginger Snaps—Seed Cookies—Fried - Cakes.—_Cakes raised with Yeast_—Plain Loaf-cake—Rich - Loaf-cake—Dough-cake—Icing for Cake 85 - - - CHAPTER XVII. - - PRESERVES AND JELLIES. - - General Directions—Canned Fruit—To clarify Sirups for - Sweetmeats—Brandy Peaches—Peaches (not rich)—Peaches (elegant)—To - preserve Quinces whole—Quince Jelly—Calf-foot Jelly—To preserve - Apples—Pears—Pine-apples—Purple Plums, No. 1 and No. 2—White or green - Plums—Citron Melons—Strawberries—Blackberry Jam—Currants to eat - with Meat—Cherries-Currants—Raspberry Jam, No. 1 and No. 2—Currant - Jelly—Quince Marmalade—Water-melon Rinds—Preserved Pumpkin 90 - - - CHAPTER XVIII. - - DESSERTS AND EVENING PARTIES. - - Ice-cream—Strawberry Ice-cream—Ice-cream without Cream—Fruit - Ice-cream—A Cream for stewed Fruit—Currant, Raspberry, or Strawberry - Whisk—Lemonade—Ice and other Ices—Charlotte Russe—Flummery—Chicken - Salad—Wine Jelly—Apple-lemon Pudding—Wheat-flour Blanc-mange—Orange - Marmalade—Simple Lemon Jelly—Cranberry—Apple Ice—Whip - Syllabub—Apple-snow—Iced Fruit—Ornamental Froth—To clarify - Isinglass—Blanc-mange—Apple Jelly—Orange Jelly—Floating Island—A Dish - of Snow—To clarify Sugar—Candied Fruits—Another way—Ornamental - Pyramid 95 - - - CHAPTER XIX. - - DRINKS AND ARTICLES FOR THE SICK AND YOUNG CHILDREN. - - Tea—Coffee—Fish-skin for Coffee—Cocoa—Cream for Coffee and - Tea—Chocolate—Milk Lemonade—Strawberry and Raspberry Vinegar—White - Tea and Boys’ Coffee—Dangerous use of Milk—Simple Drinks—Simple - Wine Whey—Toast and Cider—Panada—Water-gruel—Beef-tea—Tomato - Sirup—Sassafras Jelly—Egg-tea, Egg-coffee, and Egg-milk—Oat-meal - Gruel—Pearl Barley-water—Cream-tartar Beverage—Rennet Whey—A - fever Drink—Food, etc., for Infants 100 - - - CHAPTER XX. - - THE PROVIDING AND CARE OF FAMILY STORES. - - The Art of keeping a good Table—Successive Variety—Doing every - thing in the best Manner—Stores and Store-rooms—Flour—Unbolted - Flour—Indian-meal—Rye—Buckwheat—Rice—Hominy—Arrow-root—Tapioca, - etc.—Sugars—Butter—Lard and Drippings—Salt—Vinegar—Oil—Molasses—Hard - Soap—Starch—Indigo—Coffee—Tea—Soda—Raisins—Currants—Lemon and Orange - Peel—Spices—Sweet Herbs—Cream-tartar—Acids—Essences, etc.—Preserves - and Jellies—Hams—Cheese—Bread—Cake—Codfish—Salted Provisions 103 - - - CHAPTER XXI. - - SETTING TABLES, PREPARATION OF FOOD. - - Table-cloth—Napkins—Table Furniture—Bread—Butter—Dishes—Soiled - Spots—Plates to be warmed in Winter—Certain Dishes served - together—Strong flavored Meats—Boiled Poultry—Jelly—Fresh Pork—Drawn - Butter—Pickles—Garnishing Dishes—Boiled Ham or Veal—Greens and - Asparagus—Hashes—Curled Parsley—Mode of setting Table 109 - - - CHAPTER XXII. - - WASHING, IRONING, AND CLEANSING. - - Modes of economizing the Wash—Good Washing depends on - Conveniences—Articles needed—Common mode of Washing—Fine Clothes—White - Articles—Colored Articles—Flannels—Bedding—Calicoes—Waters, - etc.—To cleanse Broadcloth—To make Lye—Soft Soap—Potash Soap—To - prepare Starch—Beef’s Gall—To do up Laces—Articles needed for - Ironing—Sprinkling, Folding, and Ironing—To whiten Articles and remove - Stains—Mildew—Stain-mixture—Another—To remove Grease, Tar, Pitch, - Turpentine, Lamp-oil, Oil-paint, Ink-stains, Stains on varnished - Articles—To clean silk Handkerchiefs and Ribbons—To clean silk Hose or - Gloves 112 - - - CHAPTER XXIII. - - MISCELLANEOUS ADVICE AND RECIPES. - - How to keep Cool in hot Weather—Indelible Ink—To keep Eggs—To prevent - Earthen, Glass, and Iron ware from breaking easily—Cement for broken - Ware—To keep Knives from Rust—To cleanse or renovate Furniture—To - clean Silver—To cleanse Wall-paper—To purify a Well—To take care - of Roses and other Plants—To keep Grapes—Snow for Eggs—Paper - to keep Preserves—To cool Butter in hot Weather—To stop Cracks - in Iron—To stop creaking Hinges—To stop creaking Doors and make - Drawers slide easily—To renovate black Silk—To clean Kid Gloves—To - remove grease Spots—To get rid of Rats and Mice—Odds and ends for - Housekeepers—Additional Recipes 122 - - -PART SECOND. - - - CHAPTER I. - - NEEDFUL SCIENCE AND TRAINING FOR THE FAMILY STATE. - - Women need both scientific and practical Training even more than - Men—Woman’s Duties as important as difficult, and much greater in - Variety—The business of a Housekeeper includes all connected with the - Construction and Care of a House, Yard, and Garden; the Selection - of Furniture; the Ornamentation of a Home; its Cleansing, Neatness, - and Order; the Selection and Cooking of proper Food; the providing - of family Furniture and Clothing; the Care of Health; the Charge - of family Expenses; the Training of Servants, and, as Wife and - Mother, 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 127 - - - CHAPTER II. - - A HEALTHFUL AND ECONOMICAL HOME. - - Advantages of close Packing of Conveniences—Plan of a model Cottage to - economize Time, Labor, and Expense, with Estimates of Cost—Advantages - described 133 - - - CHAPTER III. - - ON HOME VENTILATION. - - Mode in which the Body is nourished by the Air—Construction of the - Lungs and Heart—Description of Evils consequent on Neglect of a proper - Supply of pure Air 150 - - - CHAPTER IV. - - ON WARMING A HOUSE. - - Principles of Heat, viz., Conduction, Convection, Radiation, and - Reflection—Best Mode of warming a House illustrated—Importance of - Moisture in the Air 164 - - - CHAPTER V. - - ON STOVES AND CHIMNEYS. - - The general Properties of Heat, Conduction, Convection, Radiation, - Reflection—Cooking done by Radiation the simplest but most - wasteful Mode: by Convection (as in Stoves and Furnaces) the - cheapest—The Range—The model Cooking-stove—Interior Arrangements and - Principles—Contrivances for economizing Heat, Labor, Time, 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 Moisture in warm Air—How to obtain - and regulate it 182 - - - CHAPTER VI. - - ECONOMIC MODES OF BEAUTIFYING A HOME. - - Educating Influence of natural and artistic Beauty—On Curtains—Sketch - of a Parlor with cheap and beautiful Ornaments—On the tasteful - Combination of Colors 192 - - - CHAPTER VII. - - ON THE CARE OF HEALTH. - - Importance of some Knowledge of the Body and its Needs—Fearful - Responsibility of entering upon domestic Duties in Ignorance—The - fundamental vital Principle—Cell-life—Wonders of the - Microscope—Cell-multiplication—Constant interplay of Decay and Growth - necessary to Life—The red and white Cells of the Blood—Secreting - and converting Power—The nervous System—The Brain and the - Nerves—Structural Arrangement and Functions—The ganglionic System—The - nervous Fluid—Necessity of properly apportioned Exercise to Nerves - of Sensation and of Motion—Evils of excessive or insufficient - Exercise—Equal Development of the Whole 199 - - - CHAPTER VIII. - - DOMESTIC EXERCISE. - - Connection of Muscles and Nerves—Microscopic cellular muscular - Fibre—Its Mode of Action—Dependence on the Nerves of voluntary and - involuntary Motion—How Exercise of Muscles quickens Circulation of - the Blood, which maintains all the Processes of Life—Dependence of - Equilibrium upon proper muscular Activity—Importance of securing - Exercise that will interest the Mind 208 - - - CHAPTER IX. - - HEALTHFUL FOOD AND DRINKS. - - Construction of the Body in Relation to Food—The Construction of a - Kernel of Wheat as proportioned to the Body—Construction and Action of - the Stomach—Advice as to Food, Drinks, and Stimulants—Opinions of - Physicians 214 - - - CHAPTER X. - - ON CLEANLINESS. - - - Construction of the Skin—The secreting Organs—Care of the Skin 235 - - - CHAPTER XI. - - CLOTHING. - - Construction of the Bones—Influence of Dress—Description of two - Modes of Breathing, and the Effects of Weight and Tightness of - Clothing—Proper Mode of sustaining the Clothing 243 - - - CHAPTER XII. - - EARLY RISING. - - A Virtue peculiarly American and democratic—In aristocratic Countries, - Labor considered degrading—The Hours 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 Animals—Particularly needful for the Sick—Substitution of - artificial Light and Heat by Night a great Waste of Money—Eight hours’ - Sleep enough—Excessive Sleep debilitating—Early Rising necessary to - a well-regulated Family, to the Amount of Work to be done to the - Community, to Schools, and to all Classes in American Society 254 - - - CHAPTER XIII. - - DOMESTIC MANNERS. - - Good Manners the Expression of Benevolence in personal - Intercourse—Serious Defects in Manners of the Americans—Causes - of peculiar Manners to be found in American Life—Want of clear - Discrimination—Necessity for Distinctions of Superiority and - Subordination—Importance that young Mothers should seriously endeavor - to remedy this Defect while educating their Children—Democratic - Principle of Equal Rights to be applied, not to our own Interests, - but to those of others—The same Courtesy to be extended to all - Classes—Necessary Distinctions arising from mutual Relations to be - observed—The Strong to defer to the Weak—Precedence yielded by Men to - Women in America—Good Manners must be cultivated in early Life—Mutual - Relations of Husband and Wife—Parents and Children—The Rearing of - Children to Courtesy—De Tocqueville on American Manners 260 - - - CHAPTER XIV. - - THE PRESERVATION OF GOOD TEMPER IN THE HOUSEKEEPER. - - Easier for a Household under the Guidance of an equable Temper - in the Mistress—Dissatisfied Looks and sharp Tones destroy the - Comfort of System, Neatness, and Economy—Considerations to aid the - Housekeeper—Importance and Dignity of her Duties—Difficulties to be - overcome—Good Policy to calculate beforehand upon the Derangement - of well-arranged Plans—Object of Housekeeping, the Comfort and - well-being of the Family—The End should not be sacrificed to secure - the Means—Possible to refrain from angry Tones—Mild Speech most - effective—Exemplification—Allowances to be made for Servants and - Children—Power of Religion to impart Dignity and Importance to the - ordinary and petty Details of domestic Life 274 - - - CHAPTER XV. - - HABITS OF SYSTEM AND ORDER. - - Relative Importance and Difficulty of the Duties a Woman is called - to perform—Her Duties not trivial—A Habit of System and Order - necessary—Right Apportionment of Time—General Principles—Christianity - to be the Foundation—Intellectual and social Interests to be - preferred to Gratification of Taste or Appetite—Neglect of Health - a Sin in the Sight of God—Regular Season of Rest appointed by the - Creator—Divisions of Time—Systematic Arrangement of house Articles - and other Conveniences—Regular Employment for each Member of a - Family—Children—Family Work—Forming Habits of System—Early Rising a - very great Aid—Due Apportionment of Time to the several Duties 280 - - - CHAPTER XVI. - - HEALTH OF MIND. - - Intimate Connection between the Body and Mind—Brain excited by - improper Stimulants taken into the Stomach—Mental Faculties then - affected—Causes of mental Disease—Want of oxygenized Blood—Fresh - Air absolutely necessary—Excessive Exercise of the Intellect or - Feelings—Such Attention to Religion as prevents the Performance of - other Duties wrong—Unusual Precocity in Children usually the Result - of a diseased Brain—Idiocy often the Result, or the precocious Child - sinks below the Average of Mankind—This Evil yet prevalent in Colleges - and other Seminaries—A medical Man necessary in every Seminary—Some - Pupils always needing Restraint in regard to Study—A third Cause - of mental Disease, the Want of appropriate Exercise of the various - Faculties of the Mind—Extract from Dr. Combe—Beneficial Results of - active intellectual Employments—Indications of a diseased Mind 293 - - - CHAPTER XVII. - - CARE OF THE AGED. - - Preservation of the Aged, designed to give Opportunity for Self-denial - and loving Care—Patience, Sympathy, and Labor for them to be regarded - as Privileges in a Family—The Young should respect and minister unto - the Aged—Treating them as valued Members of the Family—Engaging them - in domestic Games and Sports—Reading aloud—Courteous Attention to - their Opinions—Assistance in retarding Decay of Faculties by helping - them to Exercise—Keeping up Interest of the Infirm in domestic - Affairs—Great Care to preserve animal Heat—Ingratitude to the Aged: - its baseness—Chinese Regard for old Age 301 - - - CHAPTER XVIII. - - CARE OF DOMESTIC ANIMALS. - - Interesting Association of Animals with Man, from - Childhood to Age—Domestic Animals apt to catch the - Spirit of their Masters—Important Necessities—Good - Feeding—Shelter—Cleanliness—Destruction of parasitic Vermin—Salt - and Water—Light—Exercise—Rule for Breeding—Care of Horses: Feeding, - Grooming, special Treatment—Cows: Stabling, Feed, Calving, Milking, - Tethering—Swine: naturally cleanly, Breeding, fresh Water, Charcoal, - Feeding—Sheep: winter Treatment—Diet—Sorting—Use of Sheep in clearing - Land—Pasture—Hedges and Fences—Poultry—Turkeys—Geese—Ducks—Fowls—Dairy - Work generally—Bees—Care of domestic Animals, Occupation for Women 305 - - - CHAPTER XIX. - - CARE OF THE 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 - relieving 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 Warmth—The Sick, the Delicate, the - Aged—Food always to be carefully prepared and neatly served—Little - Modes of Refreshment—Implicit Obedience to the Physician—Care - in purchasing Medicines—Exhibition of Cheerfulness, Gentleness, - and Sympathy—Knowledge and Experience of Mind—Lack of competent - Nurses—Failings of Nurses—Sensitiveness of the Sick—“Sisters of - Charity,” the Reason why they are such excellent Nurses—Illness in the - Family a providential Opportunity of training Children to Love and - Usefulness 313 - - - CHAPTER XX. - - FIRES AND LIGHTS. - - Management of Lamps and Candles 324 - - - CHAPTER XXI. - - CARE OF ROOMS. - - Miscellaneous Advice as to Furniture, setting Tables, Packing, and - Stowing—Rules for Washing, Carving, and Helping—Care of Chambers, - Kitchen, and Cellar 330 - - - CHAPTER XXII. - - CARE OF YARDS AND GARDENS. - - Preparation of Soil—Making a Hot-bed—Re-potting—Laying - out Yards and Gardens—Care of house Plants—Propagation of - Plants—Ingrafting—Cultivation of Fruit by Women Page 349 - - - CHAPTER XXIII. - - SEWING, CUTTING, AND FITTING. - - How to instruct in these Arts in common Schools 361 - - - CHAPTER XXIV. - - ACCIDENTS AND ANTIDOTES. - - Treatment of the Drowned—Antidotes for Poisons—Conduct in - Thunder-storms and Fires 366 - - - CHAPTER XXV. - - RIGHT USE OF TIME AND PROPERTY. - - Meaning of the Word Right—How do Men decide what is wise, best, and - right?—What is an intuitive Principle in all rational Minds—Who are - called righteous and virtuous Men in all Nations and Ages—Effect - of Danger in deciding what is right—The Law of Rectitude or - Right—Distinction between emotive Love and voluntary Love illustrated - by Christ’s Teachings and Example—Explanation of “Faith,” “Love,” - and “Repentance,” as taught by Jesus Christ—The proportion of - Time and Property required of the Jews—Illustrations of Christian - Benevolence—Self-denying Benevolence happifying, and can be - cultivated—Consideration of various Modes of Charity 370 - - - CHAPTER XXVI. - - CARE OF INFANTS. - - Remarks of Herbert Spencer and Dr. Combe—Advice of medical - Writers—Best Remedy for Fevers 390 - - - CHAPTER XXVII. - - MANAGEMENT OF YOUNG CHILDREN. - - Physical Care—Intellectual Training—On cultivating Benevolence in - Children—Sympathy with Little Ones important—Gentle tones best 401 - - - CHAPTER XXVIII. - - FAMILY RELIGIOUS TRAINING. - - Woman’s Responsibility as chief Educator of the Family—The meaning of - the Word _Right_—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—Influence of Belief in Danger illustrated—Rule of Interpretation - used in common Life, and to be applied to the Bible—What we must do to - be saved—Theories differ, but an agreement in _facts_ revealed—How a - Woman must decide for herself and for those she controls 414 - - - CHAPTER XXIX. - - CARE OF SERVANTS. - - Distinction between emotional and voluntary Love to others—This the - Principle to guide in the Care of Servants—Ladies who do their own - Work—Intelligence saves Labor—Benefits of domestic Labor—The Training - of Servants a prime Duty of American Housekeepers—Modes of avoiding - Difficulties—Rewards of benevolent Care here and in the Life to come - 424 - - - CHAPTER XXX. - - DOMESTIC AMUSEMENTS AND SOCIAL DUTIES. - - The only proper Object of Amusement—Various kinds that are safe, and - others that are wrong, either in Quality or Excess—Hospitality 440 - - - CHAPTER XXXI. - - LAWS OF HEALTH. - - The Laws of Health are Laws of God, and should be taught to all - Children—Laws of Health for the Bones, Muscles, Lungs, Digestive - Organs, Skin, Brain and Nerves, Teeth, Eyes, Hair, etc. 454 - - - CHAPTER XXXII. - - COMFORT FOR A DISCOURAGED HOUSEKEEPER. - - Some of the great Trials of American Housekeepers enumerated—How to - meet them with Comfort and Success 459 - - - NOTE A 466 - - - INDEX 473 - - - - - THE - - HOUSEKEEPER AND HEALTHKEEPER. - - PART FIRST. - - - - -CHAPTER I. - -ADDRESS OF THE AUTHOR TO AMERICAN HOUSEKEEPERS. - - -My dear Friends,—This volume embraces, in a concise form, many valuable -portions of my other works on Domestic Economy, both those published by -Harper 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 -encyclopædia of all that relates to a woman’s duties as housekeeper, -wife, mother, and nurse. - -The First Part 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 _seasonings_ and _flavors_ than the common one of “Season to the -Taste,” which leaves all to the judgment of the careless or ignorant. -The recipes have been tested by some of the best housekeepers, and all -relating to health 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 practical duties. -These are so simplified and illustrated, that by aid of this, both -servants and children can be made so to understand the _reasons_ -for the laws of health, 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 mind_. 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 faculty, as well as our higher moral powers. -Domestic labor with the muscles of the arms and trunk, with intervals -of sedentary work, are 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 one-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 has been repeated all over the -land, until there is such decay of female constitutions and health, as -alarms, and justly alarms, every well-informed person. - -After twenty years of invalidism, I have been restored to perfect -health of body and mind, and _wholly_ by a strict obedience to the -_laws of health and happiness_, which I now commend to your especial -attention, with the hope and prayer that by obedience to them you may -save yourselves and households from unspeakable future miseries. - -I wish I could give you all the evidence that I have gained to prove -that woman’s work in the household _might_ be so conducted as to be -agreeable, tasteful, and promotive of both grace and beauty of person. -But this never can be generally 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, O 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, - - CATHARINE E. BEECHER. - -NEW YORK, _April 2, 1873_. - - - - -CHAPTER II. - -MARKETING AND THE CARE OF MEATS. - - -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 thoroughly insures the intelligent obedience of orders, as -evidence that the person ordering knows exactly what is wanted. - -The directions given in this and the ensuing chapters on meats, -were carefully written, first in Cincinnati, with the counsel and -advice of business men practically engaged in such matters. They have -been recently rewritten in Hartford, Conn., after consultation with -intelligent butchers and grocers. - - -MARKETING. - -BEEF. - -The animal, when slaughtered, should be bled very thoroughly. The care -taken by the Jews in this and other points draws custom from 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 the liver, heart, and tripe are also used for cooking. The body is -split into two parts, through the backbone, and each half is divided -as marked in the drawing on following page. There are diverse modes of -cutting and naming the parts, butchers in New England, in New York, in -the South, and in the West, all making some slight differences; but the -following is the most common method. - - [Illustration: Fig. 1. - - 1. The _head_: frequently used for mince-pies; sometimes it is tried - out for oil, and then the bones are used for fertilizers. The horns - are used to make buttons and combs, and various other things. 2. The - _neck_; used for soups 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 piece. 4. The _front of the - shoulder_, or the _shoulder-clod_, which is sometimes called the - _brisket_. 5. The _back of the shoulder_; used for corning, soups, - and stews. 6. The _fore-shin_, or _leg_; used for soups. 7, 7. The - _plate-pieces_; the front one is called the brisket, (as is also 4,) - and is used for corning, soups, and stews. The back plate-piece is - called the _flank_, and is divided into the _thick flank_, or upper - _sirloin_, and the _lower flank_. These are for roasting and corning. - 8. The _standing ribs_, divided into _first_, _second_, and _third - cuts_; used for roasting. The second cut is the best of the three. - 9. The _sirloin_, which is the best roasting piece. 10. The _sirloin - steak_ and the _porter-house steak_; used for broiling. 11. The - _rump_, or _aitch-bone_; used for soup or corning, or to cook _à la - mode_. 12. The _round_, or _buttock_; used for corning, or for _à la - mode_; also for dried beef. 13. The _hock_, or _hind shank_; used 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 poor beef. Beef long kept turns a -darker color than fresh killed. Stall-fed beef has a lighter 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 freeze; if they do, thaw -them in cold water, and do not cook them till fully thawed. A piece -weighing ten pounds requires ten or twelve hours to thaw. - -[Illustration: Fig. 2. VEAL.] - -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 stews, 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 _fore-shank_, 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 _hock_, or _knuckle_; used for - soups. The _feet_ are used for jelly. - -In selecting _Veal_, 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. - - [Illustration: Fig. 3. MUTTON. - - 1. The _shoulder_; for boiling or corning. 2, 2. The _neck_ and - _rack_; for boiling or corning. 3. The _loin_; is roasted, or broiled - as chops. 4. The _leg_; is boiled, or broiled, or stuffed and roasted. - Many salt and smoke the leg, and call it smoked venison. 5. The - _breast_; for boiling or corning.] - -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 should -be a fine blue. - - - [Illustration: Fig. 4. PORK. - - 1. The _leg_, or _ham_; used for smoking. 2. The _hind loin_. 3. The - _fore loin_. 4. The _spare-rib_; for roasting; sometimes including - all the ribs. 5. The _hand_, or _shoulder_; sometimes smoked, and - sometimes corned and boiled. 6. The _belly_, or _spring_, for corning - or salting down. The _feet_ 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. _Thin_ rind is best. - -In selecting _Hams_, 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 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 _young_ 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 bright red, and the eyes full and -prominent. When fish are long out of water, they grow soft, the fins -bend easily, the scales are dim, the gills grow dark, 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 warm -weather, put them in ice, or corning, for the next day. - -Shell-fish can be decided upon only by the smell. Lobsters are not good -unless alive, or else boiled before offered for sale. They are black -when alive, and red when boiled. When 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 MEATS. - -In hot weather, if there is no refrigerator, 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 _dry_ cellar, keeps well and -improves in tenderness. - -Hang 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 cooked till entirely -thawed. - -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 charcoal, -which often removes the taint. 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 men of large experience. - - - =To Salt down Beef to keep the Year round.=—One hundred pounds - of beef; four quarts of rock-salt, pounded fine; four ounces of - saltpetre, pounded fine; four pounds of brown sugar. Mix 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, allowing a little more to the top layers. - Then pour in brine till the barrel is full. - - - =To cleanse Calf’s Head and Feet.=—Wash clean, and sprinkle pounded - resin over the hair; dip in boiling water and take out immediately, - and then scrape them clean; then soak them in water for four days, - changing the water every day. - - - =To prepare Rennet.=—Take the stomach of a new-killed calf, and do - not wash it, as it weakens the gastric juice. Hang 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 table-spoonful - is enough for a quart of milk. - - - =To Salt down Fish.=—Scale, cut off the heads, open down the back, and - remove most of the spine, to have them keep better. Lay them in salt - water two hours, to extract blood. Sprinkle with fine salt, and let - them lie 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 downward. 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 reddish-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 fat 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 while trying. - -Corn-fed pork is best. Pork made by still-house slops is almost -poisonous, and hogs that live on offal never furnish healthful food. If -hogs are properly fed, the pork is not unhealthful. - -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 bought 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 hams, 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. -Moreover, they do not attract flies so much as other methods: - - - =Recipe for Molasses-cured Hams.=—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. Put the hams thus prepared in a tight cask for four days. - Then rub again with molasses and one quart of salt, and return the - hams to the cask for four days. Repeat this the third and the fourth - time, and then 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 curing 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: - - - =Brine or Pickle for corning Hams, Beef, Pork, and Hung Beef.=—Four - gallons of water; two pounds of rock-salt, and a little more of common - salt; two ounces of saltpetre; one quart of molasses. Mix, but do not - boil. Put the hams in a barrel and pour this over them, and keep them - covered with it for 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 - saleratus. 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. - - - =Brine by Measure, easily made.=—One gallon of cold water; one quart - 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. Mix, but - not boil. Keep it as long as salt remains undissolved at bottom. When - scum rises, add more salt, sugar, saltpetre, 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 _under_ the brine. Some use - a stone for this purpose. In salting down a new supply, take the old - brine, 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. - - - =To prepare Cases for Sausages.=—Empty the cases, taking care not to - tear them. Wash 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, turn 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. Keep it 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.=—Take 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. - -[Illustration: Fig. 5. Smoke house] - - - =To smoke Hams.=—Make a small building of boards, nailing strips over - the cracks to confine the smoke. Have within cross-sticks, on which to - hang the hams. Have 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 directions are for a wooden house, and it - is better thus than to have a fire _within_ a brick house, because too - much warmth lessens the flavor and tenderness 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 barrel or hogshead, with a - hole for the smoke to escape, and resting on stones; and keep a small, - smouldering fire. Cobs are best, as giving 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. - - - - -CHAPTER III. - -STEWS AND SOUPS. - - -In 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 measures 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-spoonfuls. - - Half 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 quart 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 _time_, _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 up the -fire aright, so as to have a steady simmering. Another advantage is, -that, by the tight cover, the steam and flavors are confined, and the -cooking thus improved. Then, in taking up the stew, it offers several -conveniences, as will be found on trial. - -[Illustration: Fig. 6. Stew kettle] - -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 flat 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. - -_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 -rises. - -Never let water boil hard for soups or stews; for - - “Meat fast boiled - Is meat half spoiled.” - -Let the water _simmer gently_ and not stop simmering long, as this -injures both looks and flavor. - -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. When cold, remove the fat from 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 Stew.=—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 _simmer_ 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 the 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 - table-spoonfuls of butter into two table-spoonfuls 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 thicken with five tea-spoonfuls of - flour, lumps rubbed out. Six tomatoes, or some tomato catsup, improves - this. - - - =A Beef Stew, with Vegetable Flavors.=—Cut up four pounds of beef into - two-inch squares, and add two quarts of water. Let it stew one hour. - 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. - - - =A Stew of Chicken, Duck, or Turkey, with Celery or Tomatoes.=—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-spoonfuls of butter, worked into as - much flour, and let it simmer fifteen minutes. - - - =A Favorite 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 a 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 small 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 _boiling_ water, if needed. Strain the gravy, - and thicken with four spoonfuls of flour or potato-starch, and let - it boil up a minute only. This is improved by adding 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.=—Cut 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. - - - =A Favorite Turkish Stew, (called Pilaff.)=—Take some rich broth, - seasoned to the taste with pepper, salt, and tomato catsup. Add two - tea-cups 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 season it with salt and pepper, and fry 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.=—Take 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 - tea-spoonfuls of salt, four of sugar, half a one of pepper, and three - of vinegar. Let them simmer four or five hours, till the meat is very - tender. A tea-cup 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 heaping 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 marjoram, and two of either thyme or summer - savory. Stew till the potatoes are soft, add bread-crumbs and more - salt if needful. One or two onions cut fine, and put in at first, - improve it for most persons. - - - =French Stew, or Pot au Feu.=—Put 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. - - When 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 it, and it was so much liked that several of her -family were harmed _by eating too much_: - - - =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 ham. Add two tea-spoonfuls 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, two leeks, three stalks of - celery, three stalks of parsley, two stalks of thyme, two cloves, two - onions sliced, two cloves of garlic, ten pepper-corns, 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 - cities, and of course can be procured in the country. - - - =French Mutton 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 with 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 and pepper - 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 them 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 -_economical_ modes of cooking, as well as healthful to most persons. - - -FRENCH MODES OF COOKING SOUPS AND 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: - - 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 - force-meat and hashes, use at the rate of one ounce of this spiced - salt to three pounds of meat. - - =Soup Powder.=—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 housekeeper add these flavors so that they will _not be -strong_, but quite delicate, and then _make a rule 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. - - - - -CHAPTER IV. - -SOUPS. - - -_General 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 _slowly_ 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 _skim 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. -Bread-crumbs, 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 housekeeper can, on trial, change the recipe with a -pencil. - -_Soup stock_ 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. Wash 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 mashed 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 -warm. 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. - -Meat 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 _very_ careful, in using bones and cold meats for soups, that none -is _tainted_, 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 onion, 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. - - - =Plain Beef Soup.=—Put three pounds of beef and one chopped onion, - tied in a rag, to three quarts of cold water. Simmer till the meat - is very soft—say 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 - stylish, 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 use for hash or - mince-meat, 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 dry, 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 tea-cup 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.=—Wash and boil the clams till they come out of their - shells easily; then chop them, and put them back into the liquor, - which should first be strained. Add a tea-cup of milk for each quart - of soup; thicken with a little flour, into which has been worked as - much butter as it will hold, and season with salt and pepper to suit - the taste. - - - =A Vegetable and Meat 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 it. - - - =Dried Pea Soup with Salt Pork.=—Soak a quart of split peas over night - in 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 celery, 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 tea-spoonfuls 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 quart - of water, and one sixth as much black pepper. - - Wash the lamb, and put it into the four quarts of cold water. When 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 boiling, 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 hours. 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. - - - - -CHAPTER V. - -HASHES. - - -These 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 mistakes, 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 Meats.=—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 tea-spoonful of salt, a - salt-spoonful of pepper, and butter the size of half an egg. Warm, but - do not fry; and when hot, break in three eggs, and stir till they are - hardened a little; then serve. Bread-crumbs 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 delicate proportions, - the mixed flavors on another page. - - =A Hash of Cold Fresh Meats and Potatoes.=—Take two tumblerfuls of - meat of any kind, chopped. Add as much cold potatoes, also chopped, - two table-spoonfuls of sweet butter in six table-spoonfuls of hot - water, and two tea-spoonfuls 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 fry. 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 - tea-spoonfuls of salt, and a salt-spoonful of pepper. Mix 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. - - =A Meat Hash with Tomatoes.=—Cut up a pint of tomatoes into a - saucepan, 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 tea-spoonful of salt and half a tea-spoonful of pepper to each - tumblerful of meat. - - =A Nice Beef Hash.=—Make 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 with a plate, and bake - about half an hour. Remove the plate awhile, and let the top brown a - little. This is the best way to cook veal, and children are very fond - of it. - - - =Rice and Cold Meats.=—Chop 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 flat 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 tea-cupful 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. Put 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 Turnips.=—Make - a paste with a heaping 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 tea-spoonful of sugar, and - two tea-spoonfuls of salt. Let it stand where it will be hot but not - boil. Cut the beef into mouthfuls, and also as much cold boiled - potatoes and half as much boiled turnips. Mix all, and then add two - table-spoonfuls of butter, (or some cold gravy,) and a table-spoonful - of tomato catsup, or two sliced tomatoes. Warm, but do not fry, for - ten minutes. - - When beef gravy is used, take less salt and pepper. - - This is a good recipe for cold beef without vegetables. - - - =A Hash of Cold Mutton (or Venison) and Vegetables.=—Prepare as in the - 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 grape or - currant jelly. 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 chopped fine. For each - tumblerful of this add butter half the size of a hen’s egg melted in - half a tea-cup of hot water, a salt-spoonful of pepper and another of - salt. Heat very hot, but do not let it fry. Some would add parsley or - other sweet herb. - - - =A Hash of Cold Ham.=—Chop, not very fine, fat and lean together. - Add twice the quantity of bread-crumbs chopped, but not fine. Heat - it hot, then break in two eggs for every tumblerful of the 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 - more simply cooked, chop it fine, put in water just enough to moisten - it, butter, salt, pepper, and a little juice of a lemon. Some like a - little lemon-rind grated in. Heat it through, but do not let it fry. - Put it on buttered toast, and garnish it with slices of lemon. - - Cold salted or fresh beef is good chopped fine with pepper, salt, - and catsup, and water enough 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 cut up in mouthfuls; add some of the gravy and giblet sauce, - a little butter and pepper, and then heat them through. - - - =A nice Way of Cooking Cold Meats.=—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 - Dutch or stove oven for fifteen or twenty minutes. - - - =A Hash of Cold Meat for Dinner=, (very good.)—Peel six large tomatoes - 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 - serve it, and it is very fine. - - Dried tomatoes can be used. When you have no tomatoes, make a gravy - 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. When cold, put on salt, and pour on hot spiced vinegar. - Warm them in lard or butter. - - - =Tripe.=—Scrape 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. - - - - -CHAPTER VI. - -BOILED MEATS. - - - =An Excellent Way to cook Tough Beef.=—To eight pounds of beef put - four quarts of water, two table-spoonfuls of salt, half a tea-spoonful - of pepper, three tea-spoonfuls of vinegar, and four tea-spoonfuls of - sugar. Put it on at eight 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 - tea-cupful, which is for gravy, and may be thickened a little. 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 _very_ 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 brown in the oven. Boiled ham is much - improved by setting it in the oven half an hour, making it sweeter, - while the fat that tries out is useful for cooking. - - - =Boiled Beef.=—Put it in salted water, (a tea-spoonful for each - quart;) have 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 beef. Drain well, and serve 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 _boiling_ water, enough to - cover, and let them simmer gently till tender. It is a good plan to - wrap in a cloth dredged with flour. - - - =Fricasseed Fowls.=—Cut them up, and put in a pot, with cold water - enough 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 eggs. - - 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 should - be cooked more rare than any other meat. Make a stuffing of chopped - bread, seasoned with pepper and salt, and mixed with one or two - eggs. Make 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 _boiling_ 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.=—Wash 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 calf’s-foot jelly.) - - - =Calf’s Liver and Sweet-breads.=—These are best split open, boiled, - and then dressed with pepper, salt, and butter. - - - =To cook Kidneys.=—Wash them clean, and split them. Heat 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. - - - =Pillau, 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. Wash 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, to keep in the juices; allow a pint for each pound. - Skim just before it begins to boil. Let it simmer slowly, and allow - twenty-five minutes for every pound. Keep it covered with water, - adding boiling hot water, if needed. It is much 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 Pigeons.=—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-spoonful to a quart; also, two tea-spoonfuls of sugar and - a salt-spoonful of pepper. Simmer them twenty minutes to half an hour. - When 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. - - - =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. Let 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.=—Make 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. - - - - -CHAPTER VII. - -ROAST AND BAKED 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 Flour 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. Have the spit and oven clean and - bright. They should have been washed 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 evenly, 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 powdered sage; let it cook ten minutes longer, - and then baste again. Skim the gravy, 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-sauce. Tomato catsup improves the - gravy. - - - =Roast Mutton.=—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 rare. Make 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 basting 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.=—No 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-crumbs, 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. - - Put 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 giblets, chopped fine. Many 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 soda-water, 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. - - - =Pot-Pie, 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 raised - 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 all. - - 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. Roll the crust half an inch thick, - and cut it into oblong pieces. 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 - directed 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 hens 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 cover 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, the size of a goose egg, cut in small pieces. Put 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. Make a small slit in the centre of the crust. - If it begins to scorch, lay a paper over a short time. - - - =Rice Chicken-Pie.=—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 Head.=—Take out the brains and boil the head, feet, and - lights in salted water, just enough to cover them, about two hours. - When they have 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 hour 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 a glass of port or claret, and - use them for sauce. Let the liquor remain for a soup the next day. It - serves more handsomely to remove all the bones. Serve with a gravy of - drawn butter. - - - - -CHAPTER VIII. - -BROILED AND FRIED MEATS AND RELISHES. - - - =Broiled Mutton or Lamb Chops.=—Cut off the skinny part, which only - turns black and can not be eaten. Put a little pepper and salt on each - one, and broil by a quick fire. Mutton chops should be rare. - - - =Broiled Beefsteak.=—Have 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. Ham that is already cooked rare is - best for broiling. - - - =Broiled Sweet-breads.=—The best way to cook sweet-breads is to broil - them thus: Parboil them, and then put them on a clean gridiron for - broiling. When 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 boiling 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 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 Calf’s 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 frying-pan enough - cold water to make as much gravy as you wish; then sliver in a _very_ - 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 with thin slices of pork dipped in flour, cut it in - mouthfuls, and heat it with butter, pepper, and salt for three or four - minutes. - - - =Egg Omelet.=—Beat the yolks of six eggs, and add a cup of milk, - half a tea-spoonful of salt, and a pinch of pepper. Pour into hot - fat, and cook till just stiffened. Turn it on to a platter brown - side uppermost. Some add minced cooked ham, or cold meat chopped and - salted. Others put in chopped cauliflower or asparagus cooked and cold. - - - =Frizzled 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 veal 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 Codfish Relish.=—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 minutes, but do not let them fry. - - - =Salt Herrings.=—Heat them on a gridiron, remove the skin, and then - set them on the table. - - - - -CHAPTER IX. - -PICKLES. - - -Do not keep pickles in common earthenware, as the glazing 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. Much -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 them 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 pickle 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 natural flavor. - - - =To pickle Peppers.=—Take green peppers, take the seeds out carefully - 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 cabbage, seasoned with cloves, cinnamon, and mace; put them in - cold spiced vinegar. - - - =To pickle Nasturtions.=—Soak them three days in salt and water as - you collect them, changing it once in three days; and when you have - enough, pour off the brine, and pour on scalding hot vinegar. - - - =To pickle Onions.=—Peel, and boil in milk and water ten minutes, - drain off the milk and water, and pour scalding spiced vinegar on to - them. - - - =To pickle Gherkins.=—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. - Poison ones will turn black if an onion is stewed with them, and then - all must be thrown away. - - - =To pickle Cucumbers.=—Wash the cucumbers in cold water, being careful - not to bruise or break them. Make a brine of rock or blown salt (rock - is the best), strong enough to bear up an egg or potato, and of - sufficient quantity to cover the cucumbers. - - Put 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. Drain them from the water, put them back - into the tub or jar, which must be washed clean from the brine. Scald - vinegar sufficient to cover them, and pour it upon them. Cover them - tight, and in a week they will be ready for use. If spice is wanted, - it may 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 cloves, an ounce - of allspice, 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 cloves of garlic, tied in a bag. - - 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 vinegar to fill the pot, and pour it over the nuts 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 brine, 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 inside, 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 on, 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 Martinoes.=—Gather 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 they will be ready for use. It is a fine - pickle. - - - =A convenient Way to pickle Cucumbers.=—Put 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 from the spiced vinegar, and scald in the alum - vinegar two or three minutes, till green, and then put them back in - the spiced vinegar. - - - =Indiana Pickles.=—Take green tomatoes, and slice them. Put them in - a basket to drain in layers, with salt scattered over them, say a - tea-cupful to each gallon. Next day, slice one quarter the quantity of - onions, 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 a - fine pickle, and made with very little trouble. - - - =To pickle Cauliflower, or Broccoli.=—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. - - - - -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: - - - =Milk 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 table-spoonful 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 chopped 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. - Heat very hot, but do not let it boil. Two hard-boiled and chopped - eggs 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 table-spoonful of sugar and half a coffee-cup of - vinegar. Stir them while heating, and cool before using. - - - =Cranberry Sauce.=—Wash 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.=—Core 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 salt water, say a small handful of salt to every twenty, and - water enough to cover them. Drain off this liquor, and pour on a pint - of boiling vinegar 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 catsup, 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.=—Mash fine two boiled potatoes, and add a - tea-spoonful of mustard, two of salt, four of sweet-oil, three of - sharp vinegar, and the yelks 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 while. Stir in the vinegar - last. Melted butter may be used in place of sweet-oil. 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 salt-spoonful of black pepper, half - a tea-spoonful of mustard, three tea-spoonfuls of sugar, half a - tea-cupful of vinegar, and three tea-spoonfuls of sweet-oil or of - melted butter. Mix 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 four great-spoonfuls of salt, one of pounded mace, - half a table-spoonful 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. Mix 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 keep it in a dark, cool place. - - - - -CHAPTER XI. - -FISH. - - - =Stewed Oysters.=—Strain off 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. When 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 afterward in powdered cracker, and fry in - hot lard or butter to a light 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 and stir in, and then - fry in hot lard, a little salted, 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.=—Make alternate layers of oysters and crushed - crackers wet with oyster liquor, and milk warmed. 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 with 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. Heat the oysters with the liquor, but not to boil; take - out the oysters, and then put the vinegar and spices into the liquor, - boil it, and when the oysters are nearly cold, pour on the mixture - scalding hot. Next day cork the oysters tight in glass jars, and keep - them in a dark and cool place. Vinegar is sometimes made of sulphuric - or pyroligneous acid, and this destroys the pickles. Use cider or wine - vinegar. - - - =Roast Oysters.=—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 fry or stew - them like oysters. - - - =Clams.=—Wash them and roast them; or stew or fry them like oysters; - or make omelets or fritters by the recipe for oysters. - - - =Clam Chowder.=—Make alternate layers of crackers wet in milk, and - clams with their liquor, and thin slices of fried salt pork. Season - with black pepper and salt. Boil three quarters of an hour. Put this - into a tureen, having 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.=—Wrap in a cloth wet with vinegar, floured inside. Boil - in cold salted water till the bones will slip out easily; drain and - serve 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 salt. It - is best to take out the backbone. - - - =Baked Fish.=—Wash and wipe, and rub with salt and pepper 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 gravy, 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 pepper-corns, a - dozen cloves, three sticks of cinnamon, and a tea-spoonful of mustard. - Let 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 relish. - - - - -CHAPTER XII. - -VEGETABLES. - - -Fresh-gathered vegetables are much the best. Soaking in cold water -improves all. Always boil in _salted_ water, 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 _species_ 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 them 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 mealy. - -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. - - Some cold potatoes are nice cooked on a gridiron. A favorite relish - for supper is cold potatoes sliced and dressed with a salad dressing - of boiled eggs, salt, mustard, oil, and vinegar. - - - =Cold Potato Puffs.=—Take cold mashed or chopped potatoes and stir - in milk and melted butter. Beat two eggs and mix, and then bake till - browned. 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 Potatoes.=—The best way is to parboil 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. - - - =Succotash.=—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 beans, 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 awhile; 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, - flat 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 butter 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 butter. If any are left, slice them into vinegar, for a pickle. - - - =Parsnips.=—Boil in salted water, take off the skins, cut in slices - lengthwise, 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. - - - =Pumpkin 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.=—Wash, cut off tops, and lay in cold water till wanted. - - - =Onions.=—Many 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 - afterward 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. When onions are old and strong, boil in two or three - waters; have each time _boiling_ 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-crumbs to thicken. Some slice without peeling, - broil on a gridiron, and then season with 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 butter, salt, - pepper, and vinegar. Others omit the vinegar, and add two beaten eggs - and a little milk, then bake it like a pudding. This is the favorite - mode in some families. Cauliflower is to be treated like cabbage. - - - =Asparagus.=—The best way to cook it is to cut it into inch pieces, - 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. Many 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 Eggs.=—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 frying-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 ham 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. - - - - -CHAPTER XIII. - -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 the 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 _middlings_. The second bolting -increases the carbonaceous proportion, making _fine_ flour. The third -bolting makes the superfine flour, and removes nearly all except the -carbonaceous portion, which 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. - -But meats, vegetables, fruit, eggs, milk, and several other articles -in family diet contain the same elements as wheat, though in different -proportions; so that it is only an _exclusive_ use of fine flour that -is positively dangerous. Still there is no doubt that a large portion -of young children using white bread for common food, especially if -butter, sugar, and molasses are added, have their teeth, bones, and -muscles 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 _middlings_, instead -of fine or superfine flour. It would be still better to use unbolted -flour, except where delicate stomachs can not bear it, and in that case -the 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 thoroughly kneaded_, -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 supercarbonate -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 Hosford’s method is objectionable for the 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 verify. - -Flour loses its sweetness by keeping, and this is the reason why sugar -is put in the recipes for bread. The best kind of flour, when new and -fresh ground, has eight per cent. of sugar; and when such flour is -used, the sugar may be omitted. - -Some people make bread by mixing it so that it can be stirred with a -spoon. But the nicest kind of bread can be made only with a good deal -of kneading. - - -RECIPES FOR YEAST AND BREAD. - -The 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 pressed 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 yeast when the rest is only blood-warm. White sugar keeps - better than 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. - - The rule for _quantity_ is, one table-spoonful of brewers’ or - distillery yeast to every quart of flour; or twice as much home-made - yeast. - - - =Potato Yeast= is made by the above rule, omitting the hops. It can be - used in large quantities without giving a bitter taste, and so raises - bread sooner. But it has to be renewed much oftener than hop yeast, - and the bread loses the flavor of hop yeast. - - - =Hard Yeast= is made with home-brewed yeast (not brewers’ or - distillery), thickened with Indian meal and fine flour in equal parts, - and then made into cakes an inch thick and three inches by two in - size, dried in the wind but not in the sun. Keep 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 mashed 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 milk, 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 Milk Yeast or Salt Risings, and bread made of it is poor, and - soon spoils. - - When yeast ceases to look foamy, and becomes watery, 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 Flour.=—Take four quarts of sifted flour, one quart of - lukewarm water, in which are dissolved two tea-spoonfuls of salt, two - tea-spoonfuls of sugar, a table-spoonful of melted butter, and one - cup of yeast. Mix and knead _very thoroughly_, and have it as soft as - can be molded, using as little flour as possible. Make it into small - loaves, put it in buttered pans, 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 somewhat by working in soda dissolved in water—about half a - tea-spoonful for each quart of flour. Many 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 pans, and set them sidewise, and not flat, on a - table. Wrapping in a cloth makes the bread clammy. - - Bread is better in small loaves. Let your pans be of tin (or better, - of iron), eight inches long, three inches high, three inches wide at - the bottom, and flaring so 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 griddle-cakes. Bread having potatoes in it - keeps moist longest, but turns sour soonest. - - - =Bread of Middlings or Unbolted Flour.=—Take four quarts of coarse - 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. Mix 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.=—Many 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: - - _Recipe._—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. White 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. Wet 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 toasted, and - improved by adding boiled squash. - - - =Third Bread.=—This 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 home-brewed yeast, and - half a cup of molasses, 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 of salt, 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 - preparing. When good, it makes excellent and 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 two-thirds Oat-meal and one-third fine flour. When blood-warm, - add half a cup of home-brewed yeast and two well-beaten eggs. Mold - into small cakes, and bake on buttered tins, or make two loaves. - - - =Pumpkin Bread and Apple Bread.=—These are very good for a variety. - Stew and strain pumpkins or apples, and then work in either corn-meal - or unbolted flour, or both. To each quart of the fruit add two - table-spoonfuls of sugar, a pinch of salt, and a cup of home-brewed - yeast. If the apples are quite sour, add more sugar. Make 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. Melt two table-spoonfuls of - butter or sweet lard in one quart of hot water; add a tea-spoonful of - salt and a tea-cup of sugar. Thicken with corn-meal, and one-third as - much fine flour, or unbolted flour, or middlings. Two well-beaten eggs - improve it. Make it as stiff as can be easily stirred with a spoon, - or, as some would advise, knead it like bread of white flour. - - If raised with yeast, put in a tea-cup of home-brewed yeast, or half - as much of distillery. If raised with powders, mix two tea-spoonfuls - of cream tartar _thoroughly_ with the meal, and one tea-spoonful of - soda in the water. - - - =Sweet Rolls of Corn-Meal.=—Mix half corn-meal and half fine or - unbolted 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 a - very quick oven. - - - =Soda Biscuit.=—In one quart of flour mix _very thoroughly_ two - tea-spoonfuls 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 quickly_; add flour till you can roll, - but let it be as soft as possible. 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 great-spoonfuls of sugar. Work thoroughly for ten - minutes; add flour to roll, and then cut in round cakes and bake on - tins, or mold into biscuits. Let them stand till light, and 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. Mix in white or coarse flour till it can be well - kneaded. 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 - flour. - - - =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. - - - - -CHAPTER XIV. - -BREAKFAST AND SUPPER. - - -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 have taken this method: they provide a -good supply of the following articles, to be used in succession—rice, -corn-meal, rye flour, wheat grits, unbolted wheat, cracked wheat, pearl -wheat, oat grits, Oat-meal, and hominy, 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 dish at tea, and the -remainder used for the next morning’s breakfast. - -The following will indicate the methods: - - =Corn-Meal.=—Take four large cups of corn-meal, and scald it. In _all_ - cases, scald corn-meal before using it. Add half a cup of fine flour, - three table-spoonfuls of sugar or molasses, one tea-spoonful of soda, - and one of salt. Make 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 either as muffins or - griddle-cakes. - - - =Hominy.=—Soak and then boil a quart of hominy with two heaping - tea-spoonfuls 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, with two eggs and a salt-spoonful of salt. Bake as - muffins or griddle-cakes, or cut in slices, dipped in flour and fried. - Farina may be used in the same way. - - - =Rice.=—Pick 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 was rice, three eggs, a tea-spoonful - of salt, and half a tea-spoonful of soda. Thin with water or milk, and - bake as muffins or griddle-cakes. - - - =The most economical Breakfast Dish=, (healthful also).—Keep a jar for - remnants of bread, both coarse and fine, for potatoes, remnants of - hominy, rice, 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 all, 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. - - Melt a spoonful of butter in a little of the sour milk; then mix all, - and just before setting in the oven, add very _quickly_ and very - _thoroughly_ a tea-spoonful of soda dissolved in half a tea-cup 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. Use half a tea-cup 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 muffin-rings or drop-cakes. - - - =Rye and Corn-Meal.=—Put into a pint and a half of boiling water one - tea-spoonful of salt, two great-spoonfuls of sugar, two well-beaten - eggs, three great-spoonfuls 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. - - - =Wheat Muffins.=—One pint of milk, and two eggs. - - One table-spoonful of yeast, and a salt-spoonful of salt. One - table-spoonful of butter. - - Mix 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. Make it so thick that a table-spoon - will stand erect in it. - - - =Sally Lunn, improved.=—Seven tea-cups of unbolted flour, or fine - flour. - - One pint of water. - - Half a cup of melted butter, and half a cup of sugar. - - One pinch of salt. - - Three well-beaten eggs. - - Two table-spoonfuls of brewers’ yeast, or twice as much of home-brewed. - - Pour into square buttered pans, and let it rise two or three hours - with brewers’ yeast; 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. - - Make a thin batter of unbolted or of fine flour, and bake on a griddle. - - - =Royal Crumpets.=—Three tea-cups of raised dough. - - Two table-spoonfuls of melted butter. - - Half a tea-cup of white 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 pinch of salt. - - Two well-beaten eggs. - - One table-spoonful of yeast. - - Make a thick batter of fine flour or unbolted flour, and let it rise - four or five hours. Bake in muffin-rings. - - - =Unbolted Flour Waffles.=—One pint of unbolted flour. - - One pint of sour milk, or buttermilk, or water. - - Half 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 rye, or fine or unbolted flour to a thick batter, and bake in - cups or patties half an hour. - - - =Sachem’s Head Corn-Cake.=—One quart of sifted corn-meal, scalded. - - One tea-spoonful of salt. - - Three pints of scalded sweet milk or water. - - Half a tea-spoonful of soda in two great-spoonfuls of warm water. - - Half a tea-cup of sugar. - - Eight eggs, the whites beaten separately, and added the last thing. - - Make the cakes an inch thick in buttered pans before baking, and, - if baked right, they will puff up to double the thickness, like - sponge-cake, and are very fine. - - - =Rice Waffles.=—One pint of milk. Half a tea-cup of solid boiled rice, - soaked 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 Rice 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 cream, - and let it boil ten minutes longer, till quite soft. Let it stand till - cold, and then cut it in slices and fry it on a griddle. It can also - be made into griddle-cakes 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 once, and then grate on nutmeg. - - - =Buckwheat-Cakes.=—One quart of buckwheat. - - One tea-spoonful of salt. - - Two table-spoonfuls of distillery yeast, or four of home-brewed. - - 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 in 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. Many persons - use milk when turned to _bonny-clabber_ for a dessert, putting on - sugar and spice. Children are fond of it. - - - - -CHAPTER XV. - -PUDDINGS AND PIES. - - -Where 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 -needful. 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 richer 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 widely, 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 -unhealthful food when such an abundance is offered 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 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 all Puddings.=—Soak a tea-cup of tapioca and a - tea-spoonful of salt in three tumblerfuls of warm, not hot, water - for an hour or two, till softened. Take away the skins and cores of - apples without dividing them, put them in the dish with sugar in the - holes, and spice if the apples are without flavor: not otherwise. 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 long - time_, till all looks A BROWNISH YELLOW. Eat 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 eggs separately. If a bag is used - to boil, rub flour or butter on the inside, to prevent sticking. - - - =Flour and Fruit Puddings.=—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 less for cherries. Put in fruit the last thing. - - - =Rusk and Milk.=—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.=—Mix equal quantities of rusk-crumbs with stewed fruit - or berries, then add a _very sweet_ custard, made with four or five - eggs to a quart of milk. Eaten with sweet sauce. This may be made - without fruit, and is good with sauce. - - - =Meat and Rusk Puddings.=—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-cup 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 the juice of one lemon. - Cover the pudding with it, and set in the oven till it is a brownish - 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 spice if the apples have - little flavor; not otherwise. Cover with bread-dough, rolled thin, or - a potato pie-crust. 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 fresh ground, - three well-beaten eggs, a cup of milk or water, a tea-spoonful 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. Bake about an hour and a half. Make 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. - - - =Bread and Fruit Pudding=.—Butter a deep dish, and lay in slices of - bread 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 continue 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 will answer as well. Put a plate on - the top, and bake two hours, then take it off and bake another hour. - - - =Boiled Fruit Pudding=.—Take light dough and work in a little butter, - roll it out into a very thin large layer, not a quarter of an inch - thick. Cover 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 very sweet. - - Blackberries, whortleberries, raspberries, apples, and peaches, all - make excellent 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 eggs, a nutmeg, and a - table-spoonful of brandy. Bake it like custard. - - - =Common Apple-Pie.=—Pare your apples, and cut them from the core. Line - your dishes with paste, and put in the apple; cover and bake until - the fruit 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 very good, to stew, sweeten, and flavor the apple - before they are put into the oven. Many 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 table-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. More 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-peel, in a quart - of milk, till it is flavored; cool it, add three spoonfuls of sugar, a - tea-spoonful 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 - 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 stand 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 calf’s 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 Minute Pudding of Potato Starch.=—Take four heaped table-spoonfuls - 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, which will be in two or three minutes, then pour into - a dish and serve with liquid sauce. After the milk boils, the pudding - must be stirred every 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 - table-spoonfuls 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 cocoa-nut, grated. The eggs and sugar are beaten together, and - stirred into the milk when hot. Strain the milk and eggs, and add the - cocoa-nut, with nutmeg to the taste. Bake about twenty minutes like - puddings. - - - =New-England Squash or Pumpkin-Pie.=—Take a pumpkin or winter-squash, - 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, Plum, Currant, and Strawberry.=—Line - your dish with paste. 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 salt-spoon 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 Pudding of Fruit and Bread Crumbs.=—Mix 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 pudding-cloth and tie - tight, as it will not swell in cooking. - - - =Bread and Apple Dumplings.=—Mix half a pint of dried bread-crumbs 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 apples 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 hot. Mix well and put in a buttered dish. - Just as you set in the oven, stir in a tea-cup 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 - table-spoonfuls of sifted Indian meal, a tumblerful of molasses, - two eggs. Scald the meal with the milk, add the molasses and a - tea-spoonful of salt. 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 improved 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. Make an opening on the - top of each, and put in a pile of jelly 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 several openings made for the fruit. - - - =Another Dessert of Rice and Fruit.=—Boil the rice in salt and - water, a tea-spoonful to a quart of water. When cooked to a pudding - 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 add 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. Help it in - saucers, and have cream or a thin custard to pour on it. Make 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. - - Put into a preserving-pan, with the sugar; water enough to make a thin - sirup; throw in a few blades of mace; boil the apple in the sirup - 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. Make - 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 - bake them until the crust is done. Little 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 table-spoonfuls 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 molasses, and - bake 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 off - the skin and cores. Cook them till they begin to be soft, in half a - tea-cup 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 tea-spoonfuls of salt; pour it over the apples, - and bake for about half an hour. - - - =Plain Macaroni or Vermicelli Puddings.=—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, half 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. - - Mix the above, and bake it three hours in a buttered dish. More sugar - is needed if common corn is used. - - - =Bread Pudding for Invalids or young Children.=—Grate half a pound - of stale bread; add a pinch of salt, and pour on a pint of hot milk, - and let it soak half an hour. Add two well-beaten eggs, put it in a - covered basin just 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 cream, sweetened with - sugar, and flavored with rose-water or nutmeg. - - - =A good Pudding.=—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 tea-spoonful 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.)—Make a very sweet custard, and - put into it a tea-spoonful of salt. - - 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. Then 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, cover with paper. - - Bread and butter pudding is made in a similar manner. - - -SAUCES FOR PUDDINGS. - - - =Liquid Sauce.=—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. - - - =Hard Sauce.=—Two table-spoonfuls of butter. - - Ten table-spoonfuls of sugar. - - Work this till white, then add wine or grated lemon-peel, and spice to - your taste. - - - =Another Hard Sauce.=—Mix half as much butter as sugar, and heat it - fifteen minutes in a bowl set in hot water. Stir till it foams. Flavor - with wine or grated lemon-peel. - - - =A Healthful Pudding Sauce.=—Boil, in half a pint of water, some - orange 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 excellent Sauce for any Kind of Pudding.=—Beat the yelks of three - eggs into sugar enough to make it quite sweet. Add a tea-cup of cream, - 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 - tartaric acid. This is a good sauce for puddings, especially for the - Starch Minute Pudding. Good cider in place of wine is sometimes used. - - -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 evils—animal fat, -_cooked_ animal fat, and heavy bread. Nothing in the whole range of -cooking is more indigestible than rich pie-crust, 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. - - - =Pie-Crusts without Fats.=—Good crusts for plain pies are made by - wetting up the crust with rich milk turned sour, and sweetened with - saleratus. Still better crusts are made of sour cream, sweetened with - saleratus. - - Mealy potatoes boiled in salt water and mixed with the same quantity - of flour, and wet with sour milk sweetened with saleratus, make a good - crust. - - Good light bread rolled thin makes a good crust for Pan-Dowdy, or - pan-pie, and also for the upper crust of fruit-pies, to be made - without bottom crusts. - - - =Pie-Crust made with Butter.=—Very plain paste is made by taking a - quarter 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 Pie-Crust.=—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. Roll _from_ you every time. - - - - -CHAPTER XVI. - -CAKE. - - -The multiplication of recipes for cakes, pies, puddings, 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 flour, 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. Have 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 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 WITH POWDERS. - -Although it is unhealthful 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 - better,) two cups of sugar, three cups of flour, and four eggs. Mix - butter, sugar, and yelks. 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. - When 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: - - - =Chocolate-Cake.=—Bake 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. Place the - cake in layers one over another, frost the top, and then cut in oblong - pieces for the cake-basket. - - - =Jelly-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, chopped 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-nut, chopped fine, can be used instead of - almonds. _Straw__berries_, _Peaches_, _Cranberries_, and _Quinces_, - and any other fruit, mashed or cooked, can be used in place of the - jelly, being first sweetened. - - 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 - cocoa-nut may be put in the cake for baking, making still another - variety. - - -CAKES RAISED WITH EGGS. - - - =Pound-Cake=, (very rich.)—One pound of flour, one pound of sugar, - half a pound of butter, nine eggs, a glass of brandy, one nutmeg, one - tea-spoonful 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 alternate spoonfuls - with the rest of the flour: then beat a long time, and bake as soon as - done. - - - =Plain Cake raised with Eggs.=—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, - yelks, 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. - - - =Fruit-Cake.=—This to be made either like pound-cake, with fruit - added; or like plain cake, raised with eggs or yeast, adding fruit. - - _Walnut-meats_ or _Almonds_ may be chopped and put in the cake instead - of fruit, making another variety. - - - =Huckleberry-Cake.=—One quart of huckleberries, three cups of sugar, - three cups of flour, six eggs, one cup of sweet milk, and one - tea-spoonful of soda dissolved in a little hot water. Cream the butter - and sugar, and add the beaten yelks. Then add the milk, flour, 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 - hickory-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 soda. For the one, use the yelk of three - eggs; and the white, as stiff froth, for the other. Mix 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 Sponge-Cake.=—Take twelve eggs, and the weight of ten in sugar, - and 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 Sponge-Cake=, (easily made.)—Mix 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 lemon-peel, 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 vinegar. 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-Cookies.=—One cup of butter, two cups of sugar - or molasses, one cup of water, one table-spoonful of ginger, one - heaping tea-spoonful of cinnamon and one of cloves, one tea-spoonful - of soda dissolved in a small cup of hot water. Mix and add flour for - a stiff dough, roll and cut in small round cakes. Omit the spices, - and put in four or five table-spoonfuls 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 eggs, and - thicken stiff with flour; roll it thin, and cut into strips, and - form twisted cakes. More sugar and butter make it richer, but less - healthful. - - Have 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 frying is the most unhealthful mode - of cooking food, and the one most likely to be done amiss. - - -CAKE RAISED WITH YEAST. - - - =Plain Loaf-Cake.=—Two pounds of dried and sifted flour, a pint of - warm water in which is melted a quarter of a pound of butter, half a - tea-spoonful of salt, three eggs without beating, and three quarters - of a pound of sugar, well mixed; and then add two nutmegs, two - tea-spoonfuls of cinnamon, and two gills of home-brewed or half as - much distillery yeast. When light, add two or three pounds of fruit, - and let it stand half an hour. - - - =Rich Loaf-Cake= 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 New-England would - be called Election or Commencement-Cake. Two or three risings used to - be practiced, but one is as good if the mixing is thorough. - - - =Dough-Cake.=—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 loaves. This can be made more or less sweet, and shortened by - lessening or increasing the quantity of dough. It must be mixed with - the hands. - - - =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 you 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. - - - - -CHAPTER XVII. - -PRESERVES AND JELLIES. - - -_General Directions_. - -Gather fruit when it is dry. - -Long boiling hardens the fruit. - -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, the preserves must be scalded in a warm oven, 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 them without 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 must -be bright, or acids will make a poison. - -The chief art is to boil continuously, slowly, and gently, and take -up as soon as done; too long boiling makes the fruit hard and dark. -Jellies will not harden well if 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. - - - =Canned Fruit.=—This is far more economical than to preserve in sugar. - Some can be canned without any sugar, and very nice sugar demands only - 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. Imlay’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 Sweetmeats.=—For each pound of sugar allow half - a pint of water. For every three pounds of sugar allow the white of - one egg. Mix 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 sirup. 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. Make 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.) Take 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. Make the sirup, then boil the quinces in the sirup until clear. - - - =Quince Jelly.=—Rub the quinces with a cloth until perfectly smooth. - Remove the cores, cut them into small pieces, pack them tight in your - kettle, 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 you 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 the juice, 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. Make 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 when the apple - is tender through. At the end of a week, boil them once more in the - sirup. - - - =Pears.=—Take out the cores, cut off the stems, and pare them. Boil - the pears in water till they are tender. Watch them that they do not - break. Lay them separately on a platter as you take them out. To each - pound of fruit take a pound of sugar. Make 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. 1.=—Make a rich sirup. Boil the plums in the sirup - very gently till they begin to crack open. Then take them from the - sirup into a jar, and pour the sirup over them. 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 - cover, 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 stir them carefully with a - spoon, and so as not to break them. Set them in the oven thus _the - third_ time, and they will be sufficiently cooked. - - - =White or Green Plums.=—Put each one into boiling water and rub off - the skin. Allow a pound of fruit to a pound of sugar. Make a sirup of - sugar 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 preserved 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. Let 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 same 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 - preserving-kettle, 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 simply 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 preserve Currants to eat with Meat.=—Strip them from the stem. - 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. - - - =Cherries.=—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 bottles hot 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. 1.=—Allow a pound of sugar to a pound of fruit. - Press 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 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 sufficiently tender to rub them through a sieve. When - strained, 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. - - Most other fruits are preserved so much like the preceding that it - is needless to give any more particular directions than to say that - a pound of sugar to a pound of fruit is the general rule for all - preserves that are to be kept through warm weather and a long time. - - - =Preserved Water-melon 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 sirup 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 Pumpkin.=—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 breaking. 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. - - - - -CHAPTER XVIII. - -DESSERTS AND EVENING PARTIES. - - - =Ice-Cream.=—One quart of milk. One and a half table-spoonfuls of - arrow-root. The grated peel of two lemons. One quart of thick cream. - - Wet the arrow-root with a little cold milk, and add it to the quart of - milk when boiling hot; sweeten it very sweet with white sugar, put in - the grated lemon-peel, boil the whole, and strain it into the quart - of cream. When partly frozen, add the juice of the two lemons. Twice - this quantity is enough for thirty-five persons. Find the quantity of - sugar that suits you by measure, 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 _very_ 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 affected 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 which 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. Other fruits may be used thus. - - - =Ice-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 eggs, beaten well. Heat it scalding hot, but do not - boil it, stirring in white sugar till _very_ sweet. When cold, freeze - it. - - - =Fruit Ice-Cream.=—Make rich boiled custard, and mash into it the soft - ripe fruit, or the grated or cooked hard fruit, or grated pine-apples. - Rub all through a sieve, sweeten it very sweet, and freeze it. Quince, - apple, pear, peach, strawberry, 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 Whisk.=—Put three gills of the - juice of the fruit to ten ounces of crushed sugar, add the juice of a - lemon, and a pint and a half of cream. Whisk it till quite thick, and - serve it in jelly-glasses or a glass dish. - - - =Lemonade Ice, and other Ices.=—To a quart of lemonade, add the whites - of six eggs, cut to a froth, 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 sponge-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. - Make 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 wine-glass of vinegar. Mix the chicken and celery in a - large bowl, and pour over this dressing. - - The dressing must not be put on till just before it is used. Bread and - butter 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. - - Soak the gelatine in cold water half an hour. Then take it from the - water, 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 loaf-sugar. 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 boils. Strain through a jelly-bag, and then add - the wine. - - In cold weather, a pint more of water may be added. This 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-Mange.=—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. Make a - clear sirup 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.)—One ounce of gelatine. A pound - and a half of loaf-sugar. 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 Syllabub.=—One pint of cream. Sifted white sugar to your taste. - Half a tumbler of white wine. The grated rind and juice of one lemon. - Beat all to a stiff froth. - - - =Apple Snow.=—Put six very tart apples in cold water over a slow - fire. When 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 box. - - - =Iced Fruit.=—Take fine bunches of currants on the stalk, dip them in - well-beaten 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. Make white froth - 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. - - - =Blanc-Mange.=—Two 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 juice. Flavor to your taste, boil till a good jelly, and - then put it into molds. - - - =Orange Jelly.=—The 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 dish. - - - =Floating Island.=—Beat the yelks of six eggs with the juice of four - lemons, sweeten it to your taste, and stir it into a quart of boiling - milk till it thickens, then pour it into a dish. Whip the whites of - the eggs to a stiff froth, and put it on the top of the cream. - - - =A Dish of Snow.=—Grate the white part of cocoa-nut, put it in a glass - dish, and serve with oranges sliced and sugared, or with currant or - cranberry jellies. - - - =To clarify Sugar.=—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 - preserving-pan, and add water gradually till you have two quarts, - stirring well. When 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 rises, strain the sugar 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 - candy, and rub it over a stiff form made for the purpose, of stiff - paper or pasteboard, 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. When 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. - - - - -CHAPTER XIX. - -DRINKS AND ARTICLES FOR THE SICK AND YOUNG CHILDREN. - - -Drinks 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 weak, 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 in to clear the coffee. The aroma - is retained just in proportion as the coffee is confined, both before - making and also while making. - - - =Fish-skin for Coffee.=—Take it from codfish before cooking; have it - nice and dry. Cut in inch squares, and take one for two quarts of - coffee. - - - =Cocoa.=—The cracked is best. Put two table-spoonfuls 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 table-spoonfuls to a quart, and boil half an hour. Boil - the milk by itself, and add it liberally when taken up. For the - _shells_ of cocoa, use a heaping tea-cupful for a quart of water. Put - them in over night and boil a long time. - - - =Cream for Coffee and Tea.=—Heat new milk, and let it stand till cool - 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 Milk-Lemonade.=—Half a pint of sherry wine and as much - lemon-juice, six ounces loaf-sugar, and a pint of water poured in when - boiling. Add not quite a pint of cold milk, and strain the whole. - - - =Strawberry and Raspberry Vinegar.=—Mix four pounds of the fruit with - three quarts of cider or wine vinegar, and let them stand three days. - Drain the vinegar through a jelly-bag and add four more pounds of - fruit, and in three days do the same. Then strain out the vinegar for - summer drinks, effervescing with soda or only with water. - - - =White Tea, and Boys’ Coffee for Children.=—Children 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 Milk.=—Milk is not only drink, but rich food. It - therefore 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 fact that some grown persons as well as young - children can not drink milk, and in some cases can not eat bread wet - with milk, without trouble from it. - - - =Simple Drinks.=—Pour boiling water on mashed cranberries, or grated - apples, or tamarinds, or mashed currants or raspberries, pour off the - water, sweeten, and in summer cool with ice. - - Pour boiling water on to bread toasted quite brown, or on to pounded - parched corn, boil a minute, strain, and add sugar and cream, or milk. - - - =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. - - - =Panada.=—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-Gruel.=—Scald 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. - - - =Beef-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 quart of juice, bottle it, - and use for a beverage with water. - - - =Sassafras Jelly.=—Soak the pith of sassafras till a jelly, and add a - little sugar. - - - =Egg Tea, Egg Coffee, and Egg Milk.=—Beat the yelk of an egg in some - sugar 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 table-spoonfuls 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-pint 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.=—Mix sprigs of sage, balm, and sorrel - with half a sliced lemon, the skin on. Pour on boiling water, sweeten - and cork it. - - - - -CHAPTER XX. - -THE PROVIDING AND CARE OF FAMILY STORES. - - -The art of keeping a good table consists not in loading on a variety -at each meal, but rather in securing a _successive_ 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 the contrary, there are many tables where the closest economy is -practiced; and yet the table-cloth is so white and smooth, 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 -tastefully served, that every thing seems good, and pleases both the -eye and the palate. - -A habit of _doing every thing in the best manner_ is of unspeakable -importance to a housekeeper, and every woman ought to _aim_ at it, -however great the difficulties she may have to meet. If a young -housekeeper commences with a determination to _try_ to do _every thing_ -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. Although she may meet many -insuperable difficulties, and may never reach the standard at which -she aims, the simple effort, _persevered_ in, will have an elevating -influence on her character; while, at the same time, she actually will -reach a point of excellence far ahead of those who, discouraged by many -obstacles, give up in despair, and resolve to make no more efforts, and -let things go as they will. The grand distinction between a noble and -an ignoble mind is, that one _will_ control circumstances; the other -yields, and allows circumstances to control 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 frequent -change, as it is to buy one or two articles at once, and live on them -exclusively, till every person is tired of them, and then buy two or -three more of another kind. - -It is too frequently the case that families fall into a very limited -round of articles, and continue the same course from one year to -another, when there is a much greater variety within reach of articles -which are just as cheap and as easily obtained, and yet remain -unthought of and untouched. - -A thrifty and generous provider will see that her store-closet is -furnished with such a variety of articles that successive changes 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, with a description of -the manner in which each article should be stored and kept, in order -to avoid waste and injury. To this will be added modes of securing a -_successive variety_ within the reach of all in moderate circumstances. - -It is best to have a store-closet open from the kitchen, because the -kitchen fire keeps the atmosphere dry, and this prevents the articles -stored from molding, and other injury from dampness. Yet it must not be -kept warm, as there are many articles which are injured by warmth. - -A _cool_ and _dry_ place is indispensable for a store-room, and a -small window over the door, and another opening outdoors, give a great -advantage, by securing coolness and circulation of fresh air. - -_Flour_ 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 should 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 supply. But this should not be done -unless there are accommodations for keeping it dry and cool, and -protecting it from vermin. - -_Unbolted flour_ 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. - -_Indian 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 preserved more surely from growing sour or -musty. Fresh ground is best. - -_Rye_ 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. - -_Buckwheat_, _Rice_, _Hominy_, and _Ground Rice_ must be purchased 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. - -_Arrow-root_, _Tapioca_, _Sago_, _Pearl Barley_, _Pearl Wheat_, -_Cracked Wheat_, _American Isinglass_, _Macaroni_, _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. Eight 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 very healthful food, and help to form many delightful -dishes for desserts. Some of the most healthful puddings are those made -of rice, tapioca, sago, and macaroni; while isinglass, or American -gelatine, forms elegant articles for desserts, and is also excellent -for the sick. - -_Sugars_ should not be bought by the barrel, as the brown is apt to -turn to molasses, and run out on to the floor. Refined loaf for tea, -crushed sugar for the nicest preserves and to 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. The others should be kept in -close covered 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, earthen, or wood, and never in tin. - -_Lard and Drippings_ 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. - -_Salt_ must be kept in the _dryest_ place that can be found. _Rock -salt_ is the 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 _salt-stands_ for the table. It should then -be set by the fire to dry, and afterward be reduced to fine powder -again. Few things are more disagreeable than coarse or damp salt on a -table. - -_Vinegar_ is best made of wine or cider. Buy a keg or half-barrel of -it, set it in the cellar, and then keep a supply for the casters in -a bottle in the kitchen. If too strong, it _eats_ the pickles. Much -manufactured vinegar is sold that ruins pickles, and is unhealthful. - -_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. _Winter-strained_ must be got -in cold weather, as the _summer-strained_ will not burn except in -warm weather. Those who use kerosene oil should never trust it with -heedless servants or children. Never fill lamps 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 some -dear friend. - -_Molasses_, if bought by the barrel or half-barrel, should be kept -in the cellar. If bought in small quantities, it should be kept in -a demijohn. No vessel should be corked or bunged, if filled with -molasses, as it will swell and burst the vessel, or run over. - -_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. - -_Starch_ 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. - -_Indigo_ 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. - -_Coffee_ it is best to buy by the bag, as it improves by keeping. 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. - -_Tea_, 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. - -_Soda_ should be bought in small quantities, then powdered, 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. - -_Raisins_ should not be bought in large quantities, as they are injured -by time. It is best to buy the small boxes. - -_Currants_ for cake should be prepared, and set by for use in a jar. - -_Lemon_ and _Orange Peel_ should be dried, pounded, and set up in -corked glass jars. - -_Nutmeg_, _Cinnamon_, _Cloves_, _Mace_, and _Allspice_ 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 tight tin box, -made for the purpose. Or they can be put in small tin boxes with tight -covers. Essences are as good as spices. - -_Sweet Herbs_ should be dried, the stalks thrown away, and the rest be -kept in corked large-mouth bottles, or small tin boxes. - -_Cream Tartar_, _Citric_ and _Tartaric Acids_, _Bicarbonate of Soda_, -and _Essences_ should be kept in corked glass jars. _Sal volatile_ must -be kept in a large-mouth bottle, with a ground-glass stopper to make it -air-tight. Use cold water in dissolving it. It must be powdered. - -_Preserves_ 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 _Hams_ perfectly is to wrap and tie them -in paper, and pack them in 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 from all kinds of insects. - -After smoked beef or hams are cut, hang them in a coarse linen bag in -the cellar, 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 tight tin box. - -Keep _Bread_ in a tin covered box, and it will keep fresh and good -longer than if left exposed to the air. - -_Cake_ also should be kept in a tight tin box. Tin boxes made with -covers like trunks, with handles at the ends, are best for bread and -cake. - -_Smoked herring_ keep in the cellar. - -_Codfish_ is improved by changing it, once in a while, back and forth -from garret to cellar. Some dislike to have it in the house anywhere. - -All _salted provision_ must be watched, and kept under the brine. When -the brine looks bloody, or smells badly, it must be scalded, and more -salt put to it, and poured over the meat. - - - - -CHAPTER XXI. - -ON SETTING TABLES, AND PREPARING VARIOUS ARTICLES OF FOOD FOR THE TABLE. - - -To a person accustomed to a good table, the manner in which the table -is set, and the mode in which food is prepared 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 useful. By this method, the table-cloth looks -tidy much longer than when it is less carefully laid aside. - -When table-napkins are used, care should be taken to keep the same one -to each person; and in laying them aside, they should be folded so as -to hide the soiled places, and laid under pressure. It is best to use -napkin-rings. - -The table-cloth should always be put on _square_, and right side -upward. The articles of table furniture 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 from the -bread-plate. 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 laid by -the plate, to be used for no other purpose but to help the butter. - -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 cakes, and the crumbs be kept -from the bread-plate. - -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 should 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 dishes 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 fresh cold water. -Then they should be drained, and brought to the table, and seasoned the -last thing. - -The water should be drained thoroughly from all greens and salads. - -There are certain articles which are usually set on together, because -it is _the fashion_, or because they are _suited_ to each other. - -Thus, with _strong-flavored meats_, 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 broth, and served with mutton, -and onions are used to stuff geese and ducks. But onions are usually -banished from the table and from cooking on account of the disagreeable -flavor they impart to the atmosphere and breath. - -_Boiled Poultry_ should be accompanied with boiled ham or tongue. - -_Boiled Rice_ is served with poultry as a vegetable. - -_Jelly_ is served with mutton, venison, and roasted meats, and is used -in the gravies for hashes. - -_Fresh Pork_ requires some acid sauce, such as cranberry, or tart -apple-sauce. _ Drawn Butter_, prepared as in the recipe, with eggs in -it, is used with boiled fowls and boiled fish. - -_Pickles_ are served especially with fish, and _Soy_ is a fashionable -sauce for fish, which is mixed on the plate with drawn butter. - -There are modes of _garnishing dishes_, and preparing them for table, -which give an air of taste and refinement that pleases the eye. Thus, -in preparing a dish of fricasseed 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 _Broiled Ham_ or _Veal_, eggs boiled or fried, and laid one on each -piece, look well. - -_Greens_ and _Asparagus_ 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. - -_Curled Parsley_, or _Common 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 manner, -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, coffee, 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 also -be placed by each plate. - - - - -CHAPTER XXII. - -WASHING, IRONING, AND CLEANSING. - - -Many a woman without servants, or with those untrained, must 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. Many -gentlemen use them for common wear, changing 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-garments 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 three-cornered lace -articles for the neck, trimmed with imitation Valenciennes 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 stretching, 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 night-gowns made in sack -forms or other fashions that save in both material and labor. They also -should omit ruffles and other trimmings that increase the labor of -ironing. - -There is nothing which tends more effectually to secure good washing -than a full supply of all conveniences. A plenty of soft water is a -very important item. When this can not be had, lye or soda can be put -in hard water, to soften it. Borax is safer than soda, which turns -white clothes yellow, and injures texture. Buy crude borax, and for a -common washing use half an ounce. A _borax 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. Heat 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 _wooden_ dipper, (as metal is apt to rust;) -two or three pails; a grooved washboard; a clothes-line, (sea-grass or -horse-hair is best;) a wash-stick to move clothes when boiling, and a -wooden fork to take them out. 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 clothes-pins, which are cleft sticks, -used to fasten clothes on the line; a bottle of dissolved gum-arabic; -two clothes-baskets; and a brass or copper kettle, for boiling clothes, -as iron is apt to rust. A closet for keeping all these things 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. - - -COMMON MODE OF WASHING. - -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 needful, turning them wrong side -out. Put them in the boiling-bag, and boil them in strong suds for -half an hour, and not much more. Move them, while boiling, with the -clothes-stick. Take them out of the boiling-bag, and put them into a -tub of water, and rub the dirtiest places again, if need be. Throw them -into the rinsing-water, and then wring them out, and put them into the -bluing-water. Put the articles to be stiffened into a clothes-basket -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 clothes-pins. Then wash the coarser white -articles in the same manner. Then wash the colored clothes. These must -not be soaked, nor have lye or soda put in the water, and they ought -not to lie wet long before hanging out, as it injures their colors. -Beef’s-gall, one spoonful to two pailfuls of suds, improves calicoes. -Lastly, wash the flannels in suds as hot as the hand can bear. Never -rub on soap, as this shrinks them in spots. Wring them out of the first -suds, and throw them into another tub of hot suds, turning them wrong -side out. Then throw them into hot bluing-water. Do not put bluing into -suds, as it makes specks in the flannel. Never leave flannels long in -water, nor put them in cold or lukewarm water. Before hanging them out, -shake and stretch them. Some housekeepers have a close closet, made -with slats across the top. On these slats, they put their flannels, -when ready to hang out, and then burn brimstone under them, for ten -minutes. It is but little trouble, and keeps the flannels as white as -new. Wash the colored flannels and hose after the white, adding more -hot water. Some persons dry woolen hose on stocking-boards, shaped like -a foot and leg, with strings to tie them on the line. This keeps them -from shrinking, and makes them look better than if ironed. It is also -less work than to iron them properly. - -Bedding should be washed in long days, and in hot weather. Empty straw -beds once a year. - -The following cautions in regard to calicoes are useful. Never wash -them in very warm water; and change the water when it appears dingy, -or the light parts will look dirty. Never rub on soap; but remove -grease with French chalk, starch, magnesia, or Wilmington clay. Make -starch for black calicoes with coffee-water, to prevent any whitish -appearance. Glue is good for stiffening calicoes. When laid aside, not -to be used, all stiffening should be washed out, or they will often -be injured. Never let calicoes freeze in drying. Some persons use -bran-water (four quarts of wheat-bran to two 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 cleanse Gentlemen’s Broadcloths._—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 clothes-brush dipped in this mixture. The collar of a coat, and -the grease-spots, (previously marked by stitches 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 collar. 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 smooth with the fingers, or press them with an iron, -having a piece of bombazine or thin woolen cloth between the iron and -the article. - - -TO MANUFACTURE LYE, SOAP, STARCH, AND OTHER ARTICLES USED IN WASHING. - -_To make Lye._—Provide a large tub, made of pine or ash, and set it on -a form, so high that a tub can stand under it. Make a hole, an inch in -diameter, near the bottom, on one side. Lay bricks inside about this -hole, and straw over them. To every seven bushels of ashes add two -gallons of unslacked lime, and throw in the ashes and lime in alternate -layers. While putting in the ashes and lime, pour on boiling water, -using three or four pailfuls. 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 egg. If the egg -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 must be -repeated, putting in fresh ashes, and running the weak lye through -the new ashes, with some additional water. _Quick-lye_ is made by -pouring one gallon of boiling soft water on three quarts of ashes, and -straining it. Oak ashes are best. - -_To make 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, there should always be a little oil on the -surface. If this does not appear, add more grease. If there is too much -grease, on cooling, it will rise, and can be skimmed off. Try it, by -cooling a small quantity. When it appears like jelly on becoming cold, -it is done. It must then be put in a cool place and often stirred. - -_To make cold Soft Soap_, melt thirty pounds of grease, put it in a -barrel, add four pailfuls of strong lye, and stir it up thoroughly. -Then gradually add more lye, till the barrel is nearly full, and the -soap looks _about right_. - -_To make Potash-Soap_, melt thirty-nine pounds of grease, and put it -in a barrel. Take twenty-nine pounds of light ash-colored potash, (the -_reddish_-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 pailful of cold water, stirring it a -great deal every day, till the barrel be full, and then it is done. -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 prepare Starch._—Take four table-spoonfuls 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 spermaceti, or a lump of salt or sugar, -as large as a hazelnut. Strain it, and put in a very little bluing. -Thin it with hot water. - -_Beef’s-Gall._—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 removes the unpleasant smell -which it gives, when used for clothes. - - -DIRECTIONS FOR STARCHING MUSLINS AND LACES. - -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 do up 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 laces_ 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 -veils_ 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 IRONING. - -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 -iron-stands, on which to set the irons, and small pieces of board -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 clothes-frame, on which to air the fine and -coarse clothes. It is a great saving 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, pushed -flat against the wall. Any carpenter can understand how to make this. - -A bosom-board, on which to iron shirt-bosoms, should be made, one foot -and a half long and nine inches wide, and covered with white flannel. -A skirt-board, on which to iron frock-skirts, should be made, five -feet long and two feet wide at one end, tapering to one foot and three -inches wide at the other end. This should be covered with flannel, -and will save much trouble in ironing nice dresses. The large end may -be put on the table, and the other on the back of a chair. Both these -boards should have cotton covers made to fit them, and these should -be changed and washed when dirty. These boards are often useful when -articles are to be ironed or pressed in a chamber or parlor, and where -economy of space is needful, they may be hung 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 the 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 and properly -pinned, the clothes-frames dusted, and all articles kept in their -places, she will do much toward securing good ironing. - - -ON SPRINKLING, FOLDING, AND IRONING. - -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 things, and roll them in a -towel, and then fold the rest, turning them all right side outward. The -colored 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 ironing a frock, first do the waist, then the sleeves, then -the skirt. Keep the skirt rolled while ironing the other parts, and -set a chair, to hold the sleeves while ironing the skirt, unless a -skirt-board be used. In ironing a shirt, first do the back, then the -sleeves, then the collar and bosom, and then the front. Iron silk on -the wrong side, when quite damp, with an iron which is not very hot, -as light colors are apt to change and fade. Iron velvet by turning up -the face of the iron, and after dampening the wrong side of the velvet, -draw it over the face of the iron, holding it straight and not biased. - - -TO WHITEN ARTICLES, AND REMOVE STAINS FROM THEM. - -Wet white clothes in suds, and lay them on the grass, in the sun. It -will save from grass stain, to have a clean white cloth under the -articles to be whitened. Lay muslins in suds made with white soap, in -a flat dish; set this in the sun, changing the suds every day. Whiten -tow-cloth or brown linen by keeping it in lye through the night, laying -it out in the sun, and wetting it with fair water, as fast as it dries. - -Scorched articles can often be whitened again by laying them in the -sun, wet with suds. Where this does not answer, put a pound of white -soap in a gallon of milk, and boil the article in it. Another method -is, to chop 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. _Mildew_ 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 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 water. - - -MIXTURES FOR REMOVING STAINS AND GREASE. - - =Stain Mixture.=—Half 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 ink-stains. It is very poisonous. The article must be - spread with this mixture over the steam of hot water, and wet several - times. This will also remove indelible ink. The article must be - washed, or the mixture will injure it. - - =Another Stain-Mixture= is made by mixing one ounce of sal ammoniac, - one ounce of salt of tartar, and one pint of soft water. - - - =To remove Grease.=—Mix four ounces of fullers earth, half an ounce - of pearlash, and lemon-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, dry it, and then rinse it with fair cold - water. This is for _white_ articles. For silks and worsteds use French - chalk, which can be procured of the apothecaries. 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-pipes_, can be removed by - washing the spot in sulphuric 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 spirits 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 sweet-oil, 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 worsted, rub it with ether or spirits of wine. - - - =Lamp-Oil= can be removed from floors, carpets, and other articles by - spreading upon the stain a paste made of fuller’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. When the stain has been removed, carefully brush off the - paste with a soft brush. - - - =Oil-Paint= can be removed by rubbing it with _very pure_ spirits - of turpentine. The impure spirits leave a grease-spot. _Wax_ can be - removed by scraping it off, and then holding a red hot poker near the - spot. _Spermaceti_ may be removed 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. - - - =Ink-Stains= in carpets and woolen table-covers can be removed by - washing the spot in a liquid composed of one tea-spoonful of oxalic - acid dissolved in a tea-cupful of warm (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=, which are caused by cups of hot water, - can be removed by rubbing them with 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 table-spoonful 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 paper, with an iron not very hot. A table-spoonful of - spirits of wine to three quarts of water improves it. - - - =Silk Hose= 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. _Wash-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 Gloves_ 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. - - - - -CHAPTER XXIII - -MISCELLANEOUS ADVICE AND RECIPES. - - - =How to keep cool in Hot 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 fast 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 shady - side of the house. If chambers open upon the hot roofs of piazzas or - porticoes, cover them with clean straw or hay, 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. Put 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-spoonfuls - 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.=—Put them in cold water, and heat till boiling, and cool - gradually. - - - =A good Cement for broken Earthen and Glass.=—Mix Russian isinglass in - white brandy, forming a thick jelly when 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. Remove - mortarspots with warm vinegar, and paint-spots with camphene or - burning-fluid. Powdered pumice-stone is better than sand to clean - paint. To polish _unvarnished_ 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.=—Wet 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 wash-leather. - - - =To cleanse Wall-Paper.=—Wipe with a clean pillow-case on a broom, and - brush gently. Rub bad spots with soft bread-crumbs gently. - - - =To Purify a Well.=—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 Plants.=—Water them daily with water - steeped in wood-ashes. To destroy slugs, scatter ashes over the plant - at night before the dew falls, or before a coming shower. Water all - plants with washing-day suds, and it makes them flourish. Scatter salt - in gravel-walks to get out grass and weeds. Use old brine for this - purpose. Use sawdust to manure plants; also wood-ashes; even that used - to make lye is good. - - - =Easy Way to keep Grapes.=—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 freeze. - - - =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 as well as ice. - - - =To stop Cracks in Iron.=—Mix ashes and common salt and a little - water, and fill the cracks. - - - =To stop Creaking Hinges.=—Put on oil. - - - =To stop Creaking Doors and make Drawers slide easily=.—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, and iron on the wrong side. - - - =Another Way to clean Kid Gloves.=—Rub them lightly with benzine, and, - as they dry, with pearl-powder. Expose to the air to remove the smell. - - - =To remove Grease-Spots.=—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 Mice.=—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 _odds and ends_ 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 the cellar, and see if the salted provision, vegetables, -pickles, vinegar, and all other articles stored in the cellar are in -proper order, and 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. - -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 constantly 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 accumulation of -articles not immediately needed, that must be saved for future 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 -Cottons, Old black Silks, Old colored Silks, Old Stockings, Old colored -Woolens, Old Flannels, New Linen, New Cotton, New Woolens, New Silks, -Pieces of Dresses, Pieces of Boys' Clothes_, etc. These bags were hung -around a closet, and filled with the above articles, and then 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 fare_ for the four weeks to come. To do -this, let her look over this book, and find out what kind of dishes the -season of the year and her own stores will enable her to provide, and -then make out a list of the dishes she will provide through the month, -so as to have an agreeable variety for breakfast, dinners, and suppers. -Some systematic arrangement of this kind at regular periods will secure -great comfort and enjoyment to a family, and prevent that monotonous -round so common in many families. - - - - -PART SECOND. - - - - -CHAPTER I. - -NEEDFUL SCIENCE AND TRAINING FOR THE FAMILY STATE. - - -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, after 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 department of a housekeeper demands some knowledge of all -the arts and sciences connected with the proper _construction_ of a -family dwelling. - -In 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, healthful heating -and ventilation, and the 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 will 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 recession of sewers, slamming shutters, bells that will not -ring, blinds that will not fasten, 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 blundering -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 daughter of wealth is liable: knowledge which could be -gained with less time and labor than is now given in public schools to -geometry and algebra. - -On supposition of a _yard_ and _garden_, with young boys and domestic -animals under her care, she would need the first principles of -landscape gardening, floriculture, horticulture, fruit culture, and -agriculture; also, the fitting and furnishing of accommodations and -provision for domestic animals. And to gain this knowledge would demand -less time than young girls often give to picking pretty flowers to -pieces and saying hard names over them, or storing them in herbariums -never used. And yet botany might be so taught as to be practically -useful. - -Next, in _selecting furniture_, a woman so instructed would know when -glue and nails are improperly used instead of the needed dovetailing -and mortising. She would know when drawers, tables, and chairs were -properly made, and when brooms, pots, saucepans, and coal-scuttles -would last well and do proper service. She would know the best colors -and materials for carpets, curtains, bed and house linen, and numerous -other practical details as easily learned as the construction of -“bivalves” and “multivalves,” and other particulars in natural history -now studied, and, being of no practical use, speedily forgotten. - -Next, in the _ornamentation_ of a house, she will need the general -principles that guide in the making or selection of pictures, statuary, -in drawing, painting, music, and all the fine arts that render a home -so beautiful and attractive. - -Next comes all involved in the _cleansing_, _neatness_, and _order_ -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 picture-frames 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 _healthful food_, 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. Thus instructed, the -housekeeper will know 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 clothing_ 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-machine, -thus cultivating ingenuity, dexterity, and common sense in judging the -best way of doing things and deciding what 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 employments, and in the avoidance -of unhealthful and absurd fashions; and she will have such knowledge -of domestic chemistry as is needed in the cleansing, dyeing, and -preservation of household clothing and stuffs. - -Next comes all involved in the _care of health_. This again involves -the first principles of animal and domestic chemistry, hydrostatics, -pneumatics, caloric, light, electricity, and especially hygiene -and therapeutics. A housekeeper instructed in these will have pure -water, pure air, much sunlight, beds and clothes well cleansed, every -arrangement for cleanliness and comfort, and all that tends to prevent -disease or retard its first approaches. And her knowledge and skill she -will transmit to the children and servants under her care, while the -dumb animals of her establishment will share in the blessings secured -by her scientific knowledge and trained skill. - -Next comes the care of _family expenses_ in all departments of economy, -and in which science and training are also demanded: to this add the -enforcement of system and order, hospitalities to relatives, friends, -and the homeless, the claims of society as to calls, social gatherings, -the sick, the poor, benevolent associations, school and religious -duties. - -Not the least of the onerous duties of a housekeeper is the training -and government of _servants_ of all kinds of dispositions, habits, -nationalities, and religions. - -All these multiplied and diverse duties are demanded of every woman, -whether married or single, who becomes mistress of a house. - -The distinctive duties of _wife and mother_ are such that both science -and training are of the greatest consequence, and a dreadful amount of -suffering has resulted from 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 in the nursery_ have a daily control of the safety, -health, 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 mournful fact that more science and care are given by professional -trainers to the offspring of horses, cows, sheep, and hogs, than to the -larger portion of children of the American people. Thus comes the fact -that the mortality of the human offspring greatly exceeds that of the -lower animals. - -The most difficult and important 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 language, 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 -school-teacher, 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 -housekeeper and mother the duties of an _educator_ stand first on the -roll of responsibilities. - -But the most weighty of all human responsibilities that rest upon every -housekeeper, whether mother or only mistress of servants, are those -which are consequent on the distinctive 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 age above all the past, when all the foundations of -religious faith are being undermined, and all the most important -principles of morals assailed. What is the conscientious woman to do, -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? -Surely, if she is to be prepared by culture, argument, and reflection -for any of her many responsibilities, it is for those she is to bear -as the _religious educator of the family 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 generally not -educated to be healthy, or economical, or industrious, or properly -qualified to be happy wives, or to train children and servants, or to -preserve health in families and schools, or to practice a wise economy -in the various departments of the family state. It is for want of such -scientific training that the most important duties of the family, -being disgraced and undervalued, are forsaken by the cultivated and -refined, and, passing to the unskilled and vulgar, secure neither -honorable social position nor liberal rewards. The poorest teacher of -music, drawing, or French has higher position and reward than those who -perform the most scientific, sacred, and difficult duties of the family -state. - -The true remedy for this state of things is to provide as liberally -for the scientific training of woman for her profession as men have -provided for theirs. A wide-spread attempt is organizing for the -establishment of institutions to cover this very ground of educating -woman for the specific duties of her profession. But there are many -thousands who are already beyond the reach of such instruction, and -thousands of others who could never avail themselves of it; and certain -it is, that a gathering together, 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. - - - - -[Illustration] - -CHAPTER II. - -A HEALTHFUL AND ECONOMICAL HOUSE. - - -At the head of this chapter is a sketch of what may be properly called -a _Christian_ 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. - -[Illustration: Fig. 7.] - -In the following drawings are presented modes of economizing time, -labor, and expense by the _close packing of conveniences_. By such -methods, small and economical houses can be made to secure most of -the comforts and many of the refinements of large and expensive ones. -The cottage at the head of this chapter is projected on a plan which -can be adapted to a warm or cold climate with little change. By adding -another story, it would serve a large family. - -[Illustration: Fig. 8.] - -Fig. 7 shows the ground-plan of the first floor, the proportions being -marked in the drawing. The piazzas each side of the front projection -have sliding-windows 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, and expense are saved, -not only in the building, but in furniture and its arrangement. The -conservatories are appendages not necessary to housekeeping, but useful -in many ways. - -[Illustration: Fig. 9.] - -The entry has arched recesses behind the front doors, (Fig. 8,) -furnished with hooks for over-clothes in both—a box for overshoes in -one, and a stand for umbrellas in the other. The roof of the recess is -for statuettes, busts, or flowers. The stairs turn twice with broad -steps, making a recess at the lower landing, where 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, with -flowers or statuettes, is visible from the entrance, and pictures can -be hung as in the drawing. - -[Illustration: Fig. 10.] - -The large room on the left can be made to serve the purpose of several -rooms by means of a _movable screen_. 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 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 _shelf-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. Half an inch -space must be between the box and the shelf over it, and as much each -side, so that it can be taken out and put in easily. The central part -of the screen’s interior is a wardrobe. - -[Illustration: Fig. 11.] - -[Illustration: Fig. 12.] - -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 eighteen 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 -friction 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 must -be put together with screws, as the screen is too large to pass through -a door. - -[Illustration: Fig. 13.] - -[Illustration: Fig. 14.] - -At the end of the room, behind the screen, are two couches, to be run -one under the other, as in Fig. 13. The upper one is made with four -posts, each three feet high and three inches square, set on casters two -inches high. The frame is to be fourteen inches from the floor, seven -feet long, 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 wide, as in Fig. 14. The mortises are to be one inch wide -and deep, and one inch apart, to receive slats made of ash, oak, or -spruce, one inch square, placed lengthwise of the couch. The slats -being small, and so near together, and running lengthwise, make a -better spring frame than wire coils. If they warp, they can be turned. -They must not be fastened at the ends, except by insertion in the -notches. Across the posts, and of equal 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. - -[Illustration: Fig. 15.] - -The most healthful and comfortable mattress is made by a case, open in -the centre and fastened together with buttons, as in Fig. 15; to be -filled with oat straw, which is softer than wheat or rye. This can be -adjusted to the figure, and often renewed. - -Fig. 16 represents the upper couch when covered, and the 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. - -[Illustration: Fig. 16.] - -[Illustration: Fig. 17.] - -Fig. 17 is an ottoman, made as a box, with a lid on hinges. A cushion -is fastened to this lid by strings at each corner, passing through -holes in the 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 made by cords fastened inside with knots. -The 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 serving also as a seat. - -The expense of the screen, where lumber averages four dollars a -hundred, and carpenter labor three dollars a day, would be about thirty -dollars, and the two couches about 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 bureaus, two large -trunks, one large wardrobe, and a wash-stand, for less than twenty -dollars—the mere cost of materials. 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 sitting-room one -side of the screen, and breakfast-room the other; and lastly, through -the day it can be made a large parlor on the front side, and a sewing -or retiring-room the other side. The needless spaces usually devoted -to kitchen, entries, halls, back-stairs, pantries, store-rooms, and -closets, by this method would be used in adding to the size of the -large room, so variously used by day and by night. - -Fig. 18 is an enlarged plan of the kitchen and stove-room. The chimney -and stove-room are contrived to ventilate the whole house. - -Between the two rooms glazed sliding-doors, passing each other, -serve to shut out heat and smells from the kitchen. The sides of the -stove-room must be lined with shelves; those on the side by the cellar -stairs, to be one foot wide and eighteen inches apart; on the other -side, shelves may be narrower, eight inches wide and nine inches apart. -Boxes with lids, to receive stove utensils, must be placed near the -stove. - -On these shelves, and in the closet and boxes, can be placed every -material used for cooking, all the table and cooking utensils, and all -the articles used in house-work, and yet much spare room will be left. -The cook’s galley in a steamship has every article and utensil used -in cooking for two hundred persons, in a space not larger than this -stove-room, and so arranged that with one or two steps the cook can -reach 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 -such distances apart, that half the time and strength is employed in -walking back and forth to collect and return the articles used. - -[Illustration: Fig. 18.] - -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 light is better adjusted for -working, in case of weak eyes. - -[Illustration: Fig. 19.] - -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 water-closet and bath-room. -On the other side of the sink is the dish-drainer, with a ledge on -the edge next the sink, to hold the dishes, and grooves cut to let the -water drain into the sink. It has hinges, so that it can either rest -on the cook-form or be turned over and cover the sink. 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 diminish 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 and 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 tight, -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 arranged -on or under the shelves at the side and front. A small cooking-tray, -holding pepper, salt, dredging-box, knife, and spoon, should stand -close at hand by the stove, (Fig. 20.) - -[Illustration: Fig. 20.] - -The articles used for setting tables are to be placed on the shelves at -the front and side of the sink. Two tumbler-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 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. - -[Illustration: Fig. 21.] - -[Illustration: Fig. 22.] - -[Illustration: Fig. 23.] - -Fig. 23 is the second or attic story. The main objection to attic -rooms is their warmth in summer, owing to the heated roof. This is -prevented by so enlarging the closets each side that their walls meet -the ceiling under the garret floor, thus excluding all or 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 -form and finish to the room. In the bath-room must be the opening to -the garret, and a step-ladder to reach it. A reservoir in the garret, -supplied by a forcing-pump in the cellar or at the sink, must be well -supported by timbers, and the plumbing must be well done, or much -annoyance will ensue. - -[Illustration: Fig. 24.] - -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. - -[Illustration: Fig. 25.] - -The water-closets must have the latest improvements for safe discharge, -and there will be no trouble. They will cost no more than an outdoor -building, and they relieve one from the most disagreeable house-labor. - -A great improvement, called _earth-closets_, will probably take the -place of water-closets to some extent; though 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. - -[Illustration: Fig. 26.] - -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 drawers. India-rubber or elastic tape drawn into hems -to hold the contents 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 systematic arrangement -saves much time and annoyance. Drawers or trunks to hold these articles -can not be kept so easily in good order, and moreover, occupy spaces -saved by this contrivance. - -[Illustration: Fig. 27.] - -Fig. 27 is the basement. It has the floor and sides plastered, and is -lighted with glazed doors. A form is raised close by the cellar stairs, -for baskets, pails, and tubs. Here, 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 pipes over them -bringing cold water from the reservoir in the garret and hot water from -the laundry stove. This saves much 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 outdoors. 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 the 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 fruits 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 house-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 acres, 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 happiness -would be secured as is but rarely found among the rich. - -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, hall for sports, and -a common laundry, (taking the most trying part of domestic labor from -each house)—suppose each family to train the children to labor with -the hands as a healthful and honorable duty; suppose all this, which -is perfectly practicable, would not the enjoyment 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 and -influences? - - - - -CHAPTER III. - -ON HOME VENTILATION. - - -When “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 school-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 those who commit -these wholesale murders. As saith the Scripture, “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 to the -lungs, where it receives oxygen from the air we breathe. This oxygen is -as necessary to the nourishment of the body as the food of the stomach. -In a full-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. - -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. - -[Illustration: Fig. 28.] - -[Illustration: Fig. 29.] - -[Illustration: Fig. 30.] - -[Illustration: Fig. 31.] - -Fig. 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 branching tubes of the interior, through 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 net-work of minute blood-vessels called -_capillaries_, which, magnified several hundred times, appear in the -microscope as at Fig. 31. Every air-cell has a blood-vessel that brings -blood from the heart, which meanders through 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 are no less than -eighteen millions of these wonderful little purifiers and feeders of -the body. By their ceaseless ministries, every grown person receives, -each day, thirty-three hogsheads of air into the lungs to nourish and -vitalize every part of the body, and also to carry off its impurities. - -[Illustration: Fig. 32.] - -But the heart has a most important agency in this operation. Fig. 33 is -a diagram of the heart, which is placed between the two lobes of the -lungs. The right side of the heart receives the dark and impure blood, -which is loaded with carbonic acid. It is brought from every point of -the body by branching veins that unite in the upper and the lower _vena -cava_, which discharge into the right side of the heart. This impure -blood passes to the capillaries of the air-cells in the lungs, where it -gives off carbonic acid, and, taking oxygen from the air, then returns -to the left side of the heart, from whence it is sent out through the -_aorta_ and its myriad branching arteries to every part of the body. - -[Illustration: Fig. 33.] - -When the upper portion of the heart contracts, it forces both the pure -blood from the lungs, and the impure blood from the body, through -the valves marked V, V, into the lower part. When the lower portion -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 millions_. - -Now every beat of the heart sends two ounces of blood into the minute, -hair-like 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 the 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-inspiring 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. - -Every 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 lungs. The -blood meanders through these minute capillaries, depositing the oxygen -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 food. Watery vapor -is also formed in the capillaries by the 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 from 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 undiluted by -sufficient air, is a fatal poison, causing certain death. When it is -mixed with only a small portion of air, it is a slow poison, which -imperceptibly undermines the constitution. - -We 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 form 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 extend 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 -vegetables require is furnished by animals; and all goes on, day and -night, without care or thought of man. - -The human race in its infancy was placed in a mild and genial clime, -where each separate family dwelt in tents, and breathed, both day and -night, the pure air of heaven. And when they became scattered abroad to -colder climes, the open fire-place secured a full 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 danger. 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 exhibited in Mrs. Stowe’s “House and Home -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 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 dreadfully 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 hair bristling -with crossness, strikes at his nurse, and declares he 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 by poison, is in a mild state of moral insanity. Delicate women -remark that it takes them 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 improvements. The great -central chimney, with its open fire-places in the different rooms, -created a constant current which carried off foul and vitiated air. -In 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 breathe it away. The 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 people from all further 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 May, six long months, in which many families -confine themselves to one room, of which every window-crack has been -carefully calked to make it air-tight, where an air-tight stove -keeps the atmosphere at a temperature between eighty and ninety; and -the 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 March 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 the 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 bedrooms where the snow came in and the -wintry winds whistled. Then, to be sure, you froze your back while you -burned your face, your water froze nightly 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 full tide of good, merry, real life, -through your veins—none of the slow-creeping, black blood which clogs -the brain and lies like a weight on the vital wheels!” - -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 change in the constitution, thousands -in badly ventilated rooms and houses would come to a speedy death. - -One of the results of unventilated rooms is _scrofula_. A distinguished -French physician, M. Baudeloque, states that - -“The repeated respiration of the same atmosphere is _the_ cause of -scrofula. 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 _always_ 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 scrofula 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 Britain, says: “Deficient -ventilation I believe to be more fatal than _all 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 railway-car 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 _only 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 air that at once produced in me dizziness and a -sense of suffocation. 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 _night air_ as unhealthful -to be admitted into sleeping-rooms, which is owing wholly to sheer -ignorance. In the night every body necessarily breathes night air -and no other. When admitted from without into a sleeping-room, it is -colder, and therefore heavier, than the air within, so it sinks to -the bottom of the room and forces out an equal quantity of the impure -air, warmed and vitiated by passing through the lungs of inmates. Thus -the question is, Shall we shut up a chamber and breathe night air -vitiated with carbonic acid or night air that is pure? The only real -difficulty about night air is, that usually it is damper, and therefore -colder and more likely to chill. This is easily remedied by sufficient -bed-clothing. - -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-rooms, so that the low -trundle-beds for children should not be used. This is all a mistake; -for, as a fact, in close sleeping-rooms the purest air is below and the -most impure above. It is true that carbonic acid is heavier than common -air, 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 brought together they -always are entirely mixed, each being equally diffused. Thus the -carbonic acid from 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 usually there is more carbonic acid at the top than at -the bottom of a room.[1] Both common air and carbonic acid expand and -become lighter in the same proportions; that is, for every degree of -added heat they expand at the rate of 1/480 of their bulk. - -[1] Professor Brewer, of the Yale Scientific School, says: “As a fact, -often demonstrated by analysis, there is generally more carbonic acid -near the ceiling than near the floor.” - -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-rooms 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 unventilated -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. - -There are some recent scientific discoveries that relate to impure air -which may properly be introduced here. It is shown by the microscope -that _fermentation_ 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 -diseases, 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 -diverse kinds of plants. Thus, 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 chills 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 _Zymotic_, from a Greek word signifying _to ferment_. - -It is now regarded as probable that most of these diseases are -generated by the microscopic plants which float in an 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 _habitually_ 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 body—that 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, warm -days, when there was no wind to carry off the miasma thus generated; -while the people, by long breathing of bad air, were all prepared, from -having sunk 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 degree -in which air is kept pure, especially in case of diseases in which -medical treatment is most uncertain, as in cholera and malignant fevers. - -Investigations made by governmental authority, and by boards of health -in this country and in Great Britain, prove that zymotic diseases -ordinarily result from impure air generated by vegetable or animal -decay, and that in almost all cases they can be prevented by keeping -the air pure. The decayed animal matter sent off from the skin and -lungs in a close, unventilated bedroom is one thing 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 vegetable 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 persons 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 three-fourths. Similar facts -have been obtained by boards of health in our own country. - -Mr. Lewis Leeds gives statistics showing that in Philadelphia, 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 three-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? - - - - -CHAPTER IV. - -ON WARMING A HOME. - - -The laws that regulate the generation, diffusion, and preservation -of heat as yet are a sealed mystery to thousands of young women -who imagine they are completing a suitable education in courses of -instruction from which most that is practical in future domestic life -is wholly excluded. We therefore give a brief outline of some of the -leading scientific principles which every housekeeper should understand -and employ, in order to perform successfully one of her most important -duties. - -Concerning the essential nature of heat, and its intimate 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. - -Heat or caloric, then, has certain powers or principles. Let us -consider them: - -First, we find _Conduction_, by which heat passes from one particle to -another 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 free course -are called conductors, and those which do not are named non-conductors. -Metals are good conductors; feathers, wool, and furs are poor -conductors; and water, air, and gases are non-conductors. - -Another principle of heat is _Convection_, by which water, air, and -gases are warmed. This is, literally, the process of _conveying_ heat -from one portion of a fluid body to another by currents resulting from -changes of temperature. It is secured by bringing one portion of a -liquid or gas into contact with a heated surface, and thus it becomes -lighter and expanded in volume. In consequence, the cooler and heavier -particles above pressing downward, the lighter ones rise upward. Thus a -constant motion of currents and interchange 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. - -Another principle of heat (which it shares with light) is _Radiation_, -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 rough and -black vessels boil water sooner than smooth and light-colored ones. - -Another principle is _Reflection_, 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 -warming and ventilating houses. The British nation spent over a million -on the House of Parliament 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 fire-place has been supplanted by less expensive modes of heating, -destructive to health; and science has but just begun experiments to -secure a remedy for the evil. - -The open fire warms the person, the walls, the floors, and 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 constantly radiating their heat -to cooler adjacent surfaces until all come to the same temperature. -This being so, the thermometer is radiating its heat to walls and -surrounding objects, in addition to what is subtracted by the air that -surrounds it, and thus the air is really several degrees warmer than -the thermometer indicates. A room at 70° by the thermometer is usually -filled with air five or more degrees warmer than this. - -Now, the cold air is denser than warm, and therefore contains more -oxygen. Consequently, the cooler the air inspired, the larger the -supply of oxygen and of the vitality and vigor which it imparts. Thus, -the great problem for economy of health is to warm the person as much -as possible 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. - -Warming by an open fire is nearest to the natural mode of the Creator, -who heats the earth and its furniture by the great central fire of -heaven, and sends cool breezes for our lungs. But open fires involve -great destruction of fuel 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, 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, -multitudes 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: - -Take 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 mouth of the -jar, and instantly the cold and warm air are not in conflict as before, -because a current is formed each side of the paper; the cold air -descending on one side and the warm air ascending the other side, as -indicated by the arrows. As long as the paper remains, the candle will -burn, and as soon as it is removed, it will begin to go out, and can be -restored by again inserting the paper. - -[Illustration: Fig. 34.] - -[Illustration: Fig. 35.] - -This illustrates the mode by which coal-mines are ventilated when -filled with carbonic acid. A shaft divided into two passages, (Figure -35,) is let 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 through the -lower passage of the shaft, this being the first available opening -for it to rise through. 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 warmth, and consequent upward current of its air. - -It is on this plan that many school-houses and manufactories have -been ventilated. Its grand defect 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 carry off the impure air, while -a similar 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 remedy; for often -the attempt to secure pure air by one class of persons brings -chills, colds, and disease on another class, from mere ignorance or -mismanagement. - -To illustrate this, it must be borne in mind that those who live in -warm, close, and unventilated rooms are much more liable to take cold -from exposure to draughts and cold air than those of vigorous vitality -accustomed to breathe pure air. - -Thus the strong and healthy husband, feeling the want of pure air in -the night, and knowing its importance, keeps windows open, and makes -such draughts that the wife, who lives all day in a close room and thus -is low in vitality, can not bear the change, has colds, and sometimes -perishes a victim to wrong modes of ventilation. - -So, even in health-establishments, the patients will pass most of their -days and nights in badly-ventilated rooms. But at times the physician, -or some earnest patient, insists on 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 small -and imperceptible currents_. - -But this important duty of a Christian woman is one that demands -more science, care, and attention than almost any other; and yet, to -prepare her for this duty has never been any part of female education. -Young women are taught to draw mathematical diagrams and to solve -astronomical problems; but few, if any, of them are taught to solve the -problem of a house constructed to secure pure and moist air by day and -night for all its inmates by safe methods. - -We have seen the process through which the air is rendered unhealthful -by close rooms and want of ventilation. Every person inspires air -about twenty times each minute, using 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 surface -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 regarded in building houses or -in the care of families by housekeepers! - -As a guide to proportioning the air admitted and discharged to the -number of persons, we have the following calculation: On an average, -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. - -Therefore in calculating the size of registers and conductors, we must -have reference to the number of persons who are to abide in a dwelling; -while for rooms or halls intended for large gatherings 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 Washington. 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, -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 regulating -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. - -The 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 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, ii., 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 furnace, the laundry -stove, and two stoves in each story, should be provided in this -cast-iron pipe, which must be closed when not in use. A large opening -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 chimney 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 stove-room, 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, 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-air 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 -the conductor, and sends off impure air and the smells of cooking by a -register opening directly into the exhausting shaft; while its hot air -and smoke, passing through 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 -the heat or smells of cooking 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 from 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 up 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. - -When 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 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, according 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 flue 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 hygrodeik,[2] -which shows at once the temperature and the moisture. - -[2] It is manufactured by N. M. Lowe, Boston, and sold by him and J. -Queen & Co., Philadelphia. - -The preceding remarks illustrate the advantages of the cottage plan 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 serves to warm the -walls of adjacent rooms in cold weather; while in the warm season -the non-conducting summer casings of the stove described in the next -chapter send all the heat either into the exhausting warm-air shaft or -into the central cast-iron pipe. In addition, the sliding doors of the -stove-room (which should be only six feet high, meeting the partition -coming from 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 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 moistened by evaporation from the stationary boiler. The -conservatories in winter, 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. - -We will next notice the economy of time, labor, and expense secured by -this cottage plan. The laundry work being done in the basement, all the -cooking, dish-washing, etc., can be done in the kitchen and stove-room -on the ground-floor. But in case a larger kitchen is needed, the -lounges can be put in the front part of the large room, and the movable -screen placed so as to give a work-room adjacent to the kitchen, and -the front side of the same be used for the eating-room. Where the -movable screen is used, the floor should be oiled wood. A square piece -of carpet can be put in the centre of the front part of the room, to -keep the feet warm when sitting around the table, and small rugs can be -placed before the lounges or other sitting-places, for the same purpose. - -Most cottages are so divided by entries, stairs, closets, etc., that -there can be no large rooms. But in this plan, by the use of the -movable screen, two fine large rooms can be secured whenever the family -work is over, while the conveniences for work will very much lessen the -time required. - -In certain cases, where the closest economy is needful, two small -families can occupy the cottage, by having a movable screen in both -rooms, and using the kitchen in common, or divide it and have two -smaller stoves. Each kitchen will then have a window, and as much room -as is given to the kitchen in great steamers that provide for several -hundred. - -Whoever plans a house with a view to economy must arrange rooms around -a central chimney, and avoid all projecting appendages. Dormer-windows -are far more expensive 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, _except_ -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 sleeping-room _without a fire-place -that draws smoke well_ should have a window raised at the bottom or -sunk at the top at least an 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 case the feet are -always on cold floors, surrounded by the coldest air, while the head is -in air of much higher temperature. - -The writer believes that ere long the common mode of warming by -furnaces will be banished as most pernicious to health, and constant -sources of discomfort and economic waste. The reasons for this demand -reference to some of the principles of pneumatics. - -It has been shown how the air is heated by _convection_, or changing -contact. It is thus the atmosphere is warmed, not by the rays of the -sun passing through it, but by contact with the earth and other objects -which have been warmed by radiated heat from the sun. The lower stratum -of air being thus warmed, becomes lighter, and ascends, giving place to -the cooler and heavier air. This process continues, so that the warmest -air is always nearest the earth, and grows cooler as height 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. When air -cools, it deposits its invisible moisture as dew. When the air has all -the water it can hold, it is said to be _saturated_; and when it cools -so as to begin to deposit moisture, it is called the _dew point_. - -When air holds all the moisture it can sustain, its moisture is said -to be at 100 per cent.; when 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 _volume_ of -water; that is, a quart of air usually holds as much as a pint of -invisible vapor. In 1838, at Harvard and Yale, at 70° Fahrenheit, the -air held 80 per cent. of moisture; at New Orleans it often holds 90 -per cent.; at the North, in fogs, the air often holds all it can, or -is saturated—that is, holding 100 per cent. Thus it appears that the -hotter the air, the more water is demanded by it for invisible vapor, -and this it takes from all around. - -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 especially from the lungs and capillaries of our -bodies, thus causing dryness and sometimes inflammation of lips, nose, -eyes, throat, 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 inmates of the house breathe dryer air than -is ever breathed in the hottest deserts of Sahara. - -Thus, for want of proper instruction, most American housekeepers who -use stoves and furnaces not only poison their families with carbonic -acid and carbonic oxide, and starve them for want of oxygen, but also -diminish health and comfort for want of a due supply of moisture in -the air. And often when a remedy is sought, by evaporating water in -the furnace, 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 shallow pan will give more moisture than two gallons with a -small surface exposed to heat. - -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 moist than in dry air, so that a person feels as warm at a -lower temperature when the air has a proper supply of moisture, as in -a much higher temperature of dry air. Of course, less fuel 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 supplied with moisture. - -There are other difficulties connected with furnaces which should be -considered. - -The human body is constantly radiating its heat to walls, floors, and -cooler bodies around. At the same time, a thermometer 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. Owing 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 ashes or soot, and then the smoke-flues must be cleaned. The -fewer and more simple the smoke-flues the less this trouble will occur. -Sometimes the shaking of a furnace makes cracks in joints, and this -causes outflow of gas and also diminishes the draught. - -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. - -Heated air passes off by the shortest courses, and it is often the case -that the more distant rooms thus warmed have no ventilation and little -renewal from the furnace air, and this is often shown by a fetid smell. - -Furnaces where air is heated in the furnace-chamber by coils of steam -or by hot water, though costing more at first, require much less fuel, -and do not involve the evils of warming by hot iron. - -The safest and pleasantest way of warming a dwelling is by steam-coils, -provided there are fire-places or hot-air flues to carry off bad air. -Without these, this is the most unhealthful mode of all, as there is -no fresh air brought in, and what is heated is breathed over and over, -till it is poisonous. - -The want of care in regulating the dampers of the airbox often makes a -house cold, however great the furnace fire. A strong wind requires the -dampers nearly closed, 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. - - - - -CHAPTER V. - -ON STOVES AND CHIMNEYS. - - -The 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 -warming and cooking were done by open fires, houses were well supplied -with pure air, as is rarely the case in rooms heated by stoves; for -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 constitutions and frequent disease. - -The most common modes of cooking, where open fires are relinquished, -are by the range and the cooking-stove. The range is inferior to the -stove in these respects: it is less economical, demanding much more -fuel; it endangers the dress of the cook while standing near for -various operations; it requires more stooping than the stove while -cooking; it will not keep a fire all night, 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 given, -as the best mode of illustrating the practical applications 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 intellect quite as much as the abstract -reasonings of Algebra and Geometry. - -[Illustration: Fig. 36.] - -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 one-third larger; for the heat radiates from -every part of the undulating surface, which is one-third greater in -superficial extent than if it were plane. The shape of the fire-box -also secures more heat by having oblique sides—which radiate more -effectively into the oven beneath than if they were perpendicular, as -illustrated by Figs. 37 and 38. It is also sunk into the oven, so as -to radiate from three instead of from two sides. In most other stoves, -the front of the fire-boxes with their grates are built so as to be the -front of the stove itself, and radiate outward chiefly. - -[Illustration: Fig. 37. Model Stove.] - -[Illustration: Fig. 38. Ordinary Stove.] - -The oven is the space under and around the back and front sides of the -fire-box. The 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 from -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 from 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 reflection from its surface, impart more heat -than if the passage was a horizontal one. - -The external radiation is regulated by the use 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 hold 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 heating 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 dumping-grates, which are -inconvenient from the dust produced, are uneconomical in the use of -fuel, and disadvantageous from too many or too loose joints. But -recently this stove has been provided with a dumping-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 night, and equally well with wood or coal, thus saving the expense -of kindling and the trouble of starting a new fire. When the fuel is -of good quality, all that is needed in the morning is to draw the -back-damper, shake the grate, and add more fuel. - -Another remarkable feature of this stove is the extension-top, on -which is placed a water reservoir, constantly heated by the smoke as -it passes from the stove, through one or two uniting passages, to the -smoke-pipe. Under this is placed a closet for warming and keeping hot -the dishes, vegetables, meats, etc., while preparing for dinner. It is -also very useful in drying fruit; and when large baking is required, a -small appended pot for charcoal turns it into a fine large oven, that -bakes as nicely as a brick oven. - -Another useful appendage is a common tin oven, in which roasting can -be done in front of the stove, the oven doors being removed for the -purpose. The roast will be done as perfectly as by an open fire. - -This stove is furnished 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 -might be employed in cooking for a large family. - -Its capacity, convenience, and economy as a stove may be estimated -by the following fact: With proper management of dampers, one -ordinary-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 pies and puddings in the warm closet, heat flat-irons under -the back 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 fuel. - -[Illustration: Fig. 39.] - -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 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 highest -satisfaction, it has been either because the draught of the chimney was -poor, or because the housekeeper was not apprised of its peculiarities, -or because she did not give sufficient attention to the matter, or was -not able or willing to superintend and direct its management. - -The consequence has been that, in families where this stove has been -understood and managed aright, it has saved nearly one-half of the -fuel 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.[3] - -[3] 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. - - -CHIMNEYS. - -One of the most serious evils in domestic life is often found in -chimneys that will not properly draw the smoke of a fire or stove. -Although chimneys have been building for a thousand years, the -artisans of the present day seem strangely ignorant of the true method -of constructing them so as always to carry smoke upward instead of -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 an 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 fire-place 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 fifteen inches deep. - -Another cause is too short a flue, and the remedy is to lengthen it. As -a general rule, the longer the flue the stronger the draught; but in -calculating the length of a flue, reference must be had to side-flues, -if any open into it. Where 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 from 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 -fire-place 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 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 higher -than the top of the chimney, and the remedy for this is to raise the -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 hanging -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 impede the passage of the smoke. Every chimney should -be built of equal dimensions from bottom to top, 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 insert 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 draught of a stove may be affected by most of these causes. It -also demands that the fire-place have a tight fire-board, or that the -throat be carefully filled. For neglecting 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 fire-places, 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 -sleepers. - - - - -CHAPTER VI. - -ECONOMIC MODES OF BEAUTIFYING A HOME. - - -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 represented. - -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. - -[Illustration: 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 lambrequins, made -of chintz like the lounge, could be trimmed with fringe or gimp of the -same color. The patterns of these can be varied according to fancy, -but simple designs are usually the prettiest. A tassel at the lowest -point greatly improves the appearance of the entire curtain. - -[Illustration: Fig. 41.] - -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 white-muslin curtains in giving an air of grace and -elegance to a room is astonishing. White curtains really create a room -out of nothing. No matter how coarse the muslin, so it be white and -hang in graceful folds, there is a charm in it that supplies the want -of multitudes of other things. - -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 front 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 cheap and tasteful frames, -as illustrated in Figs. 42 and 43, adorn the walls, and German ivy and -hanging-baskets of greens and flowers are in all tasteful arrangements. -In cool weather a bright fire of dried walnut 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 economy with beauty -and comfort. A prime charm of this room is its southern exposure, -securing sunshine all the year, never shut out with shades or blinds -except in the hottest days. - -[Illustration: Fig. 42.] - -[Illustration: Fig. 43.] - -This lovely parlor was furnished with pictures and every other article -for less than a hundred dollars, and was more beautiful and enjoyable -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 framer, 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-chair reposing in the -oblivion of the garret, draw it out—drive a 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. - -[Illustration: Fig. 44.] - -[Illustration: Fig. 45.] - -An ox-muzzle, flattened on one side and nailed to a board, as in -Fig. 44, filled with spongy moss and feathery ferns, makes a lovely -ornament; while suspended baskets holding cups or bowls of soil filled -with drooping plants is another cheap ornament. A Ward 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 great source of enjoyment to children and -invalids. The box at the bottom is to 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, -two inches deep, and over this some soil made of one-fourth fine sand, -one-fourth meadow soil from under fresh turf, and two-fourths wood soil -from under forest-trees. In this plant all sorts of ferns and swamp -grasses, and make a border of money-plant or periwinkle. 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 into. It needs only to -keep this moss 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. The Ward case needs watering only once in two -weeks, and most of these plants grow without sun in north windows. -The fuchsias flourish also in the shade, 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 the small part -is cut out and hung up, till its tall, graceful shoots 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, eye-brights, mosses. Fig. 45 is a stand for flowers, -made of roots scraped and varnished. - -Much of the beauty of furniture is secured by the tasteful combination -of colors. There usually should be only two colors in addition to the -white of the ceiling. Blue unites well with buff or corn color, or -a yellow brown. Green combines well with drab, or white, or yellow. -Scarlet or crimson unites well with gray or drab. - -Those who cultivate parlor plants need these cautions: Too much water -and want of fresh air make plants grow pale and spindling; so give -fresh air every day. Wash leaves when covered with dust. Change soil -once a year, or water with liquid manure. Pluck faded flowers, as much -strength of a plant goes to make seed. Pick off fading green leaves. -If flowers are wanted, use small pots. Do not shut out the sun, which -human beings need as much 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. - - - - -CHAPTER VII. - -CARE OF HEALTH. - - -There is no point where a woman is more liable to suffer from a want of -knowledge and experience than in reference to the health of a family -committed to her care. Many 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 -others; in short, with little or no preparation, has found herself 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 attempting 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 communicating 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 -physician; but she should gain a general knowledge of first principles, -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, and others -will now follow in connection with the practical duties which result -from them. - -On the general subject of health, one recent discovery of science may -here be introduced as having an important relation 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 wonderful and interesting, than the vast -systems of worlds revealed 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 animals are accomplished -by means of small cells or bags containing 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. - -[Illustration: Fig. 46.] - -The first formation of every animal is accomplished by the agency of -cells, and may be illustrated by the egg of any bird or fowl. The -exterior consists of a hard shell for protection, and this is lined -with a tough skin, to which is fastened the yelk, (which means the -_yellow_,) 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 commences. The yelk, being lighter than -the white, rises upward, 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 reason 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 at the middle, like an -hour-glass, till 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 fastened 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. - -[Illustration: Fig. 47.] - -The liquid portion of the blood consists of material formed from food, -air, and water. From this material the cells of the blood are formed: -first, the 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_, _a_, in which the round cells are the white, and -the oblong the red cells, floating in the blood. Surrounding the -blood-vessels are the cells forming the adjacent membrane, _b b_, each -having a nucleus in its centre. - -Cells have different powers of selecting and secreting diverse -materials from the blood. Thus, some secrete bile to carry to the -liver, others secrete saliva for the mouth, others take up the 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. They are minute -chemical laboratories all over the body, changing materials of one kind -to another form in which they can be made useful. - -Both animal and vegetable substances are formed of cells. But the -vegetable cells take up and use unorganized, or simple, natural matter; -whereas the animal cell only takes substances already organized into -vegetable or animal life, and then changes one compound into another of -different proportions and nature. - -These curious facts in regard to cell-life have important relations -to the general subject of the care of health, and also to the cure of -disease, as will be noticed in following chapters. - - -THE 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. The organs through which the mind thus -operates are the _brain_ and _nerves_. The opposite drawing (Fig. 48) -represents them. - -The brain lies in the skull, 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 through 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 -pelvic organs. - -[Illustration: Fig. 48.] - -The brain and nerves consist 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 _white_, 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 the others; as, for example, one portion is employed by the mind -in thinking, and in feeling pleasurable or painful mental emotions; -another in moving the muscles; while the nerves that run to the nose, -ears, eyes, tongue, hands, and surface generally, are employed in -seeing, hearing, smelling, 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 the net-work -of nerves in the skin. The _front_ portion of the spinal marrow and its -branches are employed in moving those muscles in all parts of the body -which are controlled by the _will_ or _choice_ of the mind. These are -called the _nerves of motion_. - -The nerves of sensation and nerves of motion, although they start from -different portions of the spine, are united in the same _sheath_ 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 sensation. All the nerves of motion and sensation -are connected 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 -_wills_ to have the eyes look for it, and the hands and feet move to -get it. This is done by the nerves of sight and of motion. - -Next are the nerves of _involuntary 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 motion that are mixed with these, which enable the -mind to stop respiration, or to regulate it to a certain extent. But -the mind has no power to stop it for any great length of time. - -There is another large and important system of nerves called the -_sympathetic_ or _ganglionic_ system. It consists of small masses of -gray and white nervous matter, that seem to be small brains with nerves -running from them. These are called _ganglia_, and are arranged on -each side of the spine, while small nerves 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 -different ganglia are connected with each other by nerves, thus making -one system. It is the ganglionic system that carries on the circulation -of the blood, the action of the capillaries, lymphatics, arteries, and -veins, together with the work of secretion, absorption, and most of the -internal working of the body, which goes forward 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 also to enable the mind to receive, -through the brain, some general knowledge of the state of the whole -system. 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 sympathize 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 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 from 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 may be so used as -to withdraw the nervous fluid from 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 organs connected with it, and thus cause a constant and excessive -excitement, which finally becomes a disease. Sometimes a paralysis of -this portion of the brain results from such an entire exhaustion of the -nervous fountain and of the overworked nerves. - -Thus, also, the thinking portion of the brain may be so overworked -as to drain the nervous fluid from other portions, which become -debilitated by the loss. And in this way, also, the overworked portion -may be diseased or paralyzed by the excess. - -Sometimes the intellect and feelings may be confined to one subject so -exclusively as to cause mental derangement on that subject when sane in -all other respects. This is called a monomania. - -The necessity for the _equal development_ 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, neuralgia, sciatica, and other -diseases of the nerves, are exhaustion of the nervous fountain by -excess of study, or of labor, or of mental excitement of _any_ kind. -All excess of feeling, or of intellectual or physical labor, decreases -the nerve centres or fountains of nervous supply. Diseases also, and -often medicines, have the same effect. - -When the nerves are thus weakened their minute capillaries are not able -to send forward the blood, and thus become swollen or congested, and -then a change in the nerve substance follows. - -The remedy for this is to withdraw the blood from the congested nerves, -and this is secured by exercising the muscles, thus drawing the blood -from nerves to muscles. When the 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 _voluntary_ 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 vigorous gymnastic exercises. - -The chief benefit of the movement cure, especially as conducted by Dr. -George Taylor, of New York City, consists in various apparatus invented -by him, by which various parts of the body can be exercised while the -brain and nerves of the patient are at rest. By these contrivances the -congested blood of the capillaries is drawn from the diseased part and -all the healthful functions restored, while the patient is at rest as -to any voluntary exertion of brain and nerves. When the strength will -permit, voluntary exercises adapted to each case are combined with the -passive movement effected by an operator: - -The following are the effects of the mechanical and involuntary -movements by machinery or by an operator: - -They produce increased motion of particles, and so increase of -absorption and nutrition. - -They increase contractile power in the capillaries, and thus remedy -congestion. - -They direct nervous energy to defective parts and remove obstructions. - -They increase respiration, and thus increase the life-giving oxygen and -animal heat, while they repress excess in other congested parts. - -They increase nutrition, and also the secretion and discharge of morbid -matter from diseased or weakened parts. - - - - -CHAPTER VIII. - -DOMESTIC EXERCISE. - - -In 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 in 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. - -[Illustration: Fig. 49.] - -[Illustration: Fig. 50]. - -The peculiar property of the cells which compose the muscles is their -elasticity, no other cells of the body having this property. At Fig. 49 -is a diagram representing a microscopic muscular fibre, in which the -cells are relaxed, as in the natural state of rest. But when the muscle -contracts, each of its numberless cells in all its small fibres becomes -widened, making 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 -_extensors_. - -[Illustration: Fig. 51.] - -Fig. 51 represents the muscles of the arm 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 interfering 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 power 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 nerve 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. - -When the motion is a compound one, involving the action of several -muscles at the same time, a multitude of impressions 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 wonderful mechanism. -He wills the movement, and instantly the requisite nervous power is -sent to the required cells and fibres, and they perform the motions -required. Many of the muscles are moved by the sympathetic system, over -which the mind has but little control. - -Among the muscles and nerves so intimately connected run the minute -capillaries of the blood, which furnish nourishment to all. - -[Illustration: Fig. 52.] - -Fig. 52 represents an artery at _a_, which brings pure blood to a -muscle from the heart. After meandering through the capillaries at -_c_, to distribute oxygen and food from the stomach, the blood enters -the vein, _b_, loaded with carbonic acid and water taken up in the -capillaries, to be carried to the lungs or skin, and thrown out into -the air. - -The manner in which the exercise of the muscles quickens the -circulation of the blood will now be explained. The veins abound in -every part of every muscle, and the large veins have _valves_ which -prevent the blood from flowing backward. If the wrist is grasped -tightly, the veins of the hand are immediately swollen. This 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 the arteries themselves, being placed deeper down, -are not so compressed, and continue to send the blood into the hand, -and thus it accumulates. As soon as this pressure is removed, the -blood springs onward from the restraint with accelerated motion. This -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. Meantime the 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 -accumulation. - -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 _exercise_ 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 shrinks -in size and diminishes in power; and thus it is also with the bones. -Inactivity produces softness, debility, and unfitness for the functions -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 strength. 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 nerves 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 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 exercise is so much more healthful and invigorating when the mind -is interested than when it is not. As an illustration, let a person -go shopping with a friend, and have nothing to do but look on. How -soon do the continuous walking and standing weary! But, suppose one, -thus wearied, hears of the arrival of a very dear friend: 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 young -persons, exercise in which they will take an interest. Long and formal -walks, merely for exercise, though they do some good, in securing fresh -air and some exercise of the muscles, would be of triple benefit if -changed 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 walking abroad, when they have 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 with such -miserable habits 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 -enjoyments 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 faculty 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. - - - - -CHAPTER 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 no other -duty that has been involved in more doubt and perplexity. Were 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. Happily, however, there are -general principles on this subject which, if understood and applied, -will prove a safe guide to any 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 gaseous, can be -resolved into sixty-two simple substances, only fourteen of which are -in the human body; and these, in certain proportions, in all mankind. - -Thus, in a man weighing 154 lbs. are found 111 lbs. oxygen gas and 14 -lbs. hydrogen gas, which, united, form water; 21 lbs. carbon; 3 lbs. -8 oz. nitrogen gas; 1 lb. 12 oz. 190 grs. phosphorus; 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 passing out of the body through -the lungs, skin, and other excreting organs. - -It is found that certain of these simple elements are used 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. Nitrogen 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 correspond in a great degree to -the wants of the body. For example, a kernel of wheat contains all the -articles demanded for every part of the body. Fig. 53 represents, upon -an enlarged scale, the position and proportions of the chief elements -required. The white central part is the largest in quantity, and is -chiefly carbon in the form of starch, which supplies fat and fuel 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 for hair, nails, and -teeth; the iron for the blood; and most of the nitrogen and phosphorus -needed for muscles, brain, and nerves. - -[Illustration: Fig. 53.] - -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 the 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 changing 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 fuel 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 butter, which again is chiefly carbon. Then, sugar and molasses, -cakes and candies, are chiefly carbon, 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, and 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 to a 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, sugar, -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. - -Many 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. - -It is found, by experiment, that the supply of gastric juice, furnished -from the blood by the arteries of the stomach, is proportioned, not to -the amount of food put into the stomach, 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 -_hunger_ is provided. In a healthy state of the body, as soon as the -blood has lost its nutritive supplies, the craving of hunger is felt, -and then, if the food is suitable, and is taken in the proper manner, -this sensation ceases as soon as the stomach has received enough to -supply the wants 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 the allaying of hunger, the -gratification of the palate is secured by the immense variety of food, -some articles of which are far more agreeable than others. - -This arrangement of Providence, designed for our happiness, has become, -either through ignorance or want of self-control, the chief cause of -the 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 frequently 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. Most of the remainder is ejected in an unprepared state; the -absorbents take portions of it into the system; and all the various -functions 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. - -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 avoid 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. How 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. - -[Illustration: Fig. 54.] - -Fig. 54 shows one important feature of the digestive organs relating to -this point. The part marked LM shows the muscles of the inner coat of -the stomach, which run in one direction, and CM shows the muscles of -the outer coat, running in another 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 the muscles of the stomach, which continues until -the process of digestion is complete. During this time the blood is -withdrawn from other parts of the system, to supply the demands of the -stomach, which is laboring hard with all its muscles. When 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 -again before it has had time to rest, and before a sufficient supply of -gastric 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, five hours, -at least, ought to elapse between every two regular meals. In cases -where exercise produces a flow of perspiration, more food is needed to -supply the loss; and strong laboring 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 probably 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 when hunger ceases; and thus they will -calculate exactly right. But the difficulty is, that a large part of -the community, especially 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 the palate, till they feel no -more inclination for the article. It is probable that three-fourths of -the women in the wealthier circles sit down to each meal without any -feeling of hunger, and eat merely on account of the gratification thus -afforded them. Such persons find their appetite to depend almost solely -upon the kind of food on the table. This is not the case with those who -take the exercise which Nature demands. They approach 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 forming their constitutions, and persons who are delicate and who -take but little exercise, are very dependent for health on a proper -selection of food. - -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 kinds which are not only nourishing, but _stimulating_, so -that they quicken the functions 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 powers. A person who thus keeps the body -working under an unnatural excitement _lives 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. - -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 nourishment than butcher’s meat. The meat is more -_stimulating_, and for this reason is more readily digested. - -A perfectly healthy stomach can digest almost any healthful food; -but when the digestive powers are weak, every stomach 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 he learns by experience which is the best -for digestion. Much evil has been done by assuming that the powers of -one stomach are to be made the rule in regulating every other. - -The most unhealthful kinds of food are those which are made so by bad -cooking; such as sour and heavy bread, cakes, pie-crust, and other -dishes 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 healthful is the food likely to be. - -There is one caution as to the _mode_ of eating which seems peculiarly -needful to Americans. It is indispensable to good digestion that food -be well chewed and taken slowly. It needs to be thoroughly chewed and -mixed with saliva, in order to prepare it for the action of the gastric -juice, which, by the peristaltic motion, will be thus brought into -contact with every one of the minute portions. It has been found that a -solid lump of food requires much more time and labor of the stomach for -digestion than divided substances. - -It has also been found that as each bolus, or mouthful, enters the -stomach, the latter closes, until the portion received has had some -time to move around and combine with the gastric juice, and that the -orifice of the stomach resists the entrance of any more till this -is accomplished. 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 which 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 full meal -is the indication which Nature gives of the need of quiet. When the -meal is moderate, a sufficient quantity of gastric juice is exuded in -an hour, or hour and a half; after which, labor of body and mind may -safely be resumed. - -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 ice-creams, after a meal, tends to reduce the -temperature of the stomach, and thus to stop digestion. This shows -the folly of those refreshments, in convivial meetings, where the -guests are tempted to load the stomach with a variety such as would -require the stomach of a stout farmer to digest; and then to wind up -with ice-creams, thus lessening whatever ability might otherwise have -existed to digest the heavy load. The 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. When the thirst is excessive, or the body weakened -by fatigue, or when in a state of perspiration, 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 carried into the blood. -This is the reason why liquid nourishment, more speedily than solid -food, restores from exhaustion. The minute vessels of the stomach -absorb its fluids, which are carried into the blood, just as the minute -extremities of the arteries open upon the inner surface of the stomach, -and there exude the gastric juice from the blood. - -Highly-concentrated food, having 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, and is not so minutely -divided as to enable the gastric juice to act properly. This is the -reason why a certain _bulk_ of food is needful to good digestion; and -why those people who live on whale-oil and other highly nourishing -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. This affords another reason why coarse bread, -of unbolted wheat, so often proves beneficial. Where, from inactive -habits or other 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 -institutions used it almost exclusively. Even the nobility, convinced -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 -pie-crust 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 from the misuse of food: Eating _too much_, eating _too -often_, eating _too fast_, eating food and condiments that are _too -stimulating_, eating food that is _too warm_ or _too cold_, eating -food that is _highly concentrated_, without a proper admixture of less -nourishing matter, and eating hot food that is _difficult of digestion_. - -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 perceptible, it is invariably -the result. It may be set down as the unchangeable rule of physiology, -that stimulating drinks deduct from the powers of the constitution -in exactly the proportion in which they operate to produce temporary -invigoration. - -The second evil is the temptation which always attends the use of -stimulants. Their effect on the system is so 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 strength, 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, _alcoholic drinks_, _opium mixtures_, and -_tobacco_. These are all alike in the main peculiarity of imparting -that extra stimulus to the system which tends to exhaust its powers. - -Multitudes in this nation are in the habitual use of some one of these -stimulants; and each person defends the indulgence by certain arguments: - -First, that the desire for stimulants is a natural propensity implanted -in man’s nature, as is manifest from 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 within 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, 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 healthful -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 argument 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[4] -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 _automatic_; 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. 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 an -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 -abstinence, and found its cells still in the weak and unnatural state -produced by earlier indulgences. - -[4] For these statements the writer is indebted to Maudsley, a recent -writer on Microscopic Physiology. - -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, especially -in lung disease, for which whisky is often recommended, come to the -conclusion that “the opinion that alcoholic 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 no 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 _pepsin_, 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 -healthful, 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 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 standeth, lest I make my -brother to offend.” And again he teaches, “We, 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 minister, 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. Moreover, all housekeepers -will allow that they can not 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 beverages; but the subject is presented rather in -reference to forming the habits of children. - -It is a fact that tea and coffee are at first seldom or never agreeable -to children. It is the mixture of milk, sugar, and water, that -reconciles them to a taste which in this manner gradually becomes -agreeable. Now, suppose that those who 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 undermining 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 _warm drinks_, especially -in winter, 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. - -“_Water_ 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 -_stimulate the nervous system and quicken the circulation_. In infancy -and childhood the circulation is rapid and easily excited, and the -nervous system is strongly acted upon even by the slightest external -impressions. Hence, slight causes of irritation readily excite febrile -and convulsive disorders. In youth, the natural tendency of the -constitution is still to excitement, and consequently, as a general -rule, the stimulus 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. - -He 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 circulation are in their best condition, -and require no stimulus for their support. The bodily energy is -then easily sustained by nutritious food and a regular regimen, and -consequently artificial excitement only increases the wasting of the -natural 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 -nourishment. - -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 nourishing 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 _stimulate without nourishing_. - -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 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 before drinking it, and to use as -little as possible, taking milk instead; and being further 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 to the blood through the mouth and stomach. In both cases, the -whole nervous system is thrown into abnormal excitement 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 truth and effect of the above statement, -so that the question is one to be settled on the same principle as -applies to the use of alcoholic drinks. Is it, then, according to the -generous principles of Christ’s religion, for those who are strong and -able to bear this poison, to tempt the young, the ignorant, and the -weak to a practice not needful to any healthful 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 strength of -the constitution, and sets an example that influences the weak to the -path of danger and of frequent ruin. - -The great danger of this age is an increasing, intense worldliness, -and disbelief in the foundation principle of the religion of Christ, -that we are to reap through everlasting ages the consequences of habits -formed in this life. In the light of his Word, they only who are -truly wise “shall shine as the firmament, and they that turn many to -righteousness, as the stars, forever and ever.” - -It is increased _faith_ or _belief_ in the teachings of Christ’s -religion, as to the influence of this life upon the _life to come_, -which alone can save our country and the world from that inrushing tide -of sensualism and worldliness now seeming to threaten the best hopes -and prospects of our race. - -And woman, as the chief educator of our race, and the prime minister of -the family state, is bound, in the use of meats and drinks, to employ -the powerful and distinctive motives of the religion of Christ in -forming habits of temperance and benevolent self-sacrifice for the good -of others. - - - - -CHAPTER X. - -CLEANLINESS. - - -Both 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 through 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. - -[Illustration: Fig. 55.] - -Fig. 55 is a very highly magnified portion of the skin. The layer -marked 1 is the outside, very thin skin, called the _cuticle_ or _scarf -skin_. This consists of transparent layers of minute cells, which are -constantly decaying and being renewed, and the white scurf that passes -from the skin to the clothing is a decayed portion of these cells. This -part of the skin has neither 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 net-work 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 the skin,) which divide into minute capillaries, that -act like the capillaries of the lungs, taking oxygen from the air, and -giving out carbonic acid. At _a_ and _b_ are seen the roots of two -hairs, which abound in certain parts of the skin, and are nourished by -the blood of the capillaries. - -[Illustration: Fig. 56.] - -[Illustration: Fig. 57.] - -At Fig. 57 is a magnified view of another set of vessels, called the -_lymphatics_ or _absorbents_. These are extremely minute vessels that -interlace with the nerves and blood-vessels of the skin. Their office -is to aid in collecting the useless, injurious, or decayed matter, -and carry it to certain reservoirs, from which it passes into some of -the large veins, to be thrown out through the lungs, bowels, kidneys, -or skin. These _absorbent_ or _lymphatic vessels_ have mouths opening -on the surface of the true skin, and, though covered by the cuticle, -they can absorb both liquids and solids that are placed in close -contact with the skin. In proof of this, one of the main trunks of the -lymphatics in the hand can be cut off from all communication with other -portions, and tied up; and if the hand is immersed in milk a given -time, it will be found that the milk has been absorbed through 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 the 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 cuticle, and the openings are -called pores of the skin. They descend into the true skin, and there -form a coil, as is seen in the drawing. These tubes are hollow, like -a pipe-stem, and their inner surface consists of wonderfully minute -capillaries filled with the impure venous blood. And in these small -tubes the same process is going on as takes place when the carbonic -acid and water of the blood are exhaled from the lungs. The capillaries -of these tubes through the whole skin of the body are thus constantly -exhaling the noxious and decayed particles of the body, just as the -lungs pour them out through the mouth and nose. - -[Illustration: Fig. 58.] - -It has been shown that the perspiration-tubes are coiled up into a ball -at their base. The number and extent of these tubes are astonishing. -In a square inch on the palm of the hand have been counted, through a -microscope, thirty-five hundred of these tubes. Each one of them is -about a quarter of an inch in length, including its coils. This makes -the united lengths of these little tubes to be seventy-three feet to a -square inch. Their united length over the whole body is thus calculated -to be equal to _twenty-eight miles_. What a wonderful apparatus this! -And what mischiefs must ensue when the drainage from the body of such -an extent as this becomes obstructed! - -But the inside of the body also has a skin, as have all its organs. The -interior of the head, the throat, the gullet, the lungs, the stomach, -and all the intestines, are lined with a skin. This is called the -_mucous membrane_, because it is constantly secreting from the blood a -slimy substance called _mucus_. When it accumulates in the lungs, it -is called _phlegm_. This inner skin also has nerves, blood-vessels, -and lymphatics. The outer skin joins to the inner at the mouth, the -nose, and other openings of the body, and there is a constant sympathy -between the two skins, and thus between the inner organs and the -surface of the body. - - -SECRETING ORGANS. - -Those vessels of the body which draw off certain portions of the blood -and change it into a new form, to be employed for service or to be -thrown out of the body, are called _secreting organs_. The skin in -this sense is a secreting organ, as its perspiration-tubes secrete or -separate the bad portions of the blood, and send them off. - -Of the internal secreting organs, the _liver_ is the largest. Its chief -office is to secrete from the blood all matter not properly supplied -with oxygen. For this purpose, a set of veins carries the blood of -all the lower intestines to the liver, where the imperfectly oxidized -matter is drawn off in the form of _bile_, and accumulated in a -reservoir called the _gallbladder_. Thence it passes to the place where -the smaller intestines receive the food from the stomach, and there it -mixes with this food. Then it passes through the long intestines, and -is thrown out of the body through the rectum. This shows how it is that -want of pure and cool air and exercise causes excess of bile, from lack -of oxygen. The liver also has arterial blood sent to nourish it, and -corresponding veins to return this blood to the heart. So there are two -sets of blood-vessels for the liver—one to secrete the bile, and the -other to nourish the organ itself. - -The kidneys secrete from the arteries that pass through them all excess -of water in the blood, and certain injurious substances. These are -carried through small tubes to the bladder, and thence thrown out of -the body. - -The _pancreas_, a whitish gland situated in the abdomen below the -stomach, secretes from the arteries that pass through it the pancreatic -juice, which unites with the bile from the liver, in preparing the food -for nourishing the body. - -There are certain little glands near the eyes that secrete the tears, -and others near the mouth that secrete the saliva, or spittle. - -These organs all have arteries sent to them to nourish them, and also -veins to carry away the impure blood. At the same time, they secrete -from the arterial blood the peculiar fluid which it is their office to -supply. - -All the food that passes through the lower intestines which is not -drawn off by the lacteals or by some of these secreting organs, passes -from the body through a passage called the rectum. - -Learned men have made very curious experiments to ascertain how much -the several organs throw out of the body. It is found that the skin -throws off five out of eight pounds of the food and drink, or probably -about three or four pounds a day. The lungs throw off one quarter as -much as the skin, or about a pound a day. The remainder is carried off -by the kidneys and lower intestines. - -There is such a sympathy and connection between all the organs of the -body, that when one of them is unable to work, the others perform the -office of the feeble one. Thus, if the skin has its perspiration-tubes -closed up by a chill, then all the poisonous matter that would have -been thrown out through them must be emptied out either by the lungs, -kidneys, or bowels. - -When all these organs are strong and healthy, they can bear this -increased labor without injury. But if the lungs are weak, the blood -sent from the skin by the chill engorges the weak blood-vessels, and -produces an inflammation of the lungs. Or it increases the discharge of -a slimy mucous substance, that exudes from the skin of the lungs. This -fills up the air-vessels, and would very soon end life, were it not -for the spasms of the lungs, called _coughing_, which throw off this -substance. - -If, on the other hand, the bowels are weak, a chill of the skin -sends the blood into all the blood-vessels of the intestines, and -produces inflammation there, or else an excessive secretion of the -mucous substance, which is called a _diarrhea_. Or if the kidneys are -weak, there is an increased secretion and discharge from them, to an -unhealthy and injurious extent. - -This connection between the skin and internal organs is shown, not -only by the internal effects of a chill on the skin, but by the -sympathetic effect on the skin when these internal organs suffer. For -example, there are some kinds of food that will irritate and influence -the stomach or the bowels; and this, by sympathy, will produce an -immediate eruption on the skin. Some persons, on eating strawberries, -will immediately be affected with a nettle-rash. Others can not eat -certain shell-fish without being affected in this way. Many humors on -the face are caused by a diseased state of the internal organs with -which the skin sympathizes. - -This short account of the construction of the skin, and of its intimate -connection with the internal organs, shows the philosophy of those -modes of medical treatment that are addressed to this portion of the -body. - -It is on this powerful agency that the steam-doctors rely, -when, by moisture and heat, they stimulate all the innumerable -perspiration-tubes and lymphatics to force out from the body a flood -of unnaturally excited secretions; while it is “kill or cure,” just as -the chance may meet or oppose the demands of the case. It is the skin, -also, that is the chief basis of medical treatment in the Water Cure, -whose slow processes are as much safer as they are slower. - -At the same time, it is the ill-treatment or neglect of the skin which, -probably, is the cause of disease and decay to an incredible extent. -The various particulars in which this may be seen will now be pointed -out. In the management and care of this wonderful and complex part of -the body many mistakes have been made. - -The most common one is the misuse of the bath, especially since -cold-water cures have come into use. This mode of medical treatment -originated with an ignorant peasant, amidst a population where outdoor -labor had strengthened nerves and muscles and imparted rugged powers to -every part of the body. It was then introduced into England and America -without due consideration or knowledge of the diseases, habits, or real -condition of patients, especially of women. The consequence was a mode -of treatment too severe and exhausting; and many practices were spread -abroad not warranted by true medical science. - -But, in spite of these mistakes and abuses, the treatment of the skin -for disease by the use of cold water has become an accepted doctrine -of the most learned medical practitioners. It is now held by all such -that fevers can be detected in their distinctive features by the -thermometer, and that all fevers can be reduced by cold baths and -packing in the wet sheet, in the mode employed in all water cures. - -It has been supposed that large bath-tubs for immersing the whole -person are indispensable to the proper cleaning of the skin. This is -not so. A wet towel, applied every morning to the skin, followed by -friction in pure air, is all that is absolutely needed; although a full -bath is a great luxury. Access of air to every part of the skin, when -its perspiratory tubes are cleared and its blood-vessels are filled by -friction, is the best ordinary bath. - -Children should be washed all over, every night or morning, to remove -impurities from the skin. But in this process careful regard should be -paid to the peculiar constitution of a child. Very nervous children -sometimes revolt from cold water, and like a tepid bath; others prefer -a cold bath; and nature should be the guide. It must be remembered that -the skin is the great organ of sensation, and in close connection with -brain, spine, and nerve-centres: so that what a strong nervous system -can bear with advantage is too powerful and exhausting for another. As -age advances, or as disease debilitates the body, great care should -be taken not to overtax the nervous system by sudden shocks, or to -diminish its powers by withdrawing animal heat to excess. Persons -lacking robustness should bathe or use friction in a warm room; and if -very delicate, should expose only a portion of the body at once to cold -air. But an evening or morning washing and friction of the skin will -save from colds and many other evils. - -Johnson, a celebrated writer on agricultural chemistry, tells of an -experiment by friction on the skin of pigs, whose skins are like that -of the human race. He treated six of these animals with a curry-comb -seven weeks, and left three other pigs untouched. The result was a gain -of thirty-three pounds more of weight, with the use of five bushels -less of food for those curried, than for the neglected ones. This -result was owing to the fact that all the functions of the body were -more perfectly performed when, by friction, the skin was kept free from -filth and the blood in it exposed to the air. The same will be true of -the human skin. A calculation has been made on this fact, by which it -is estimated that a man, by proper care of his skin, would save over -thirty-one dollars in food yearly, which at 6 per cent. is the interest -on over five hundred dollars. If men will give as much care to their -own skin as they give to currying a horse, they will gain both health -and wealth. - - - - -CHAPTER XI. - -CLOTHING. - - -There is no duty of those persons having control of a family where -principle and practice are more at variance than in regulating the -dress of young girls, especially at the most important and critical -period of life. It is a difficult duty for parents and teachers to -contend with the power of fashion, which at this time of a young -girl’s life is frequently the ruling thought, and when to be out of -the fashion, to be odd and not dress as all her companions do, is a -mortification and grief that no argument or instructions can relieve. -The mother is often so overborne that, in spite of her better wishes, -the daughter adopts modes of dress alike ruinous to health and to -beauty. - -The greatest protection against such an emergency is to train a -child to understand the construction of her own body, and to impress -upon her, in early days, her obligations to the invisible Friend and -Guardian of her life, the “Former of her body and the Father of her -spirit,” who has committed to her care so precious and beautiful a -casket. And the more she can be made to realize the skill and beauty -of construction shown in her earthly frame, the more will she feel the -obligation to protect it from injury and abuse. - -It is a singular fact that the war of fashion has attacked most fatally -what seems to be the strongest foundation and defense of the body, the -bones. For this reason, the construction and functions of this part of -the body will now receive attention. - -The bones are composed of two substances, one animal, and the other -mineral. The animal part is a very fine net-work, called _cellular -membrane_. In this are deposited the harder mineral substances, which -are composed principally of carbonate and phosphate of lime. In very -early life, the bones consist chiefly of the animal part, and are then -soft and pliant. As the child advances in age, the bones grow harder, -by the gradual deposition of the phosphate of lime, which is supplied -by the food, and carried to the bones by the blood. In old age, the -hardest material preponderates; making the bones more brittle than in -earlier life. - -The bones are covered with a thin skin or membrane, filled with small -blood-vessels which convey nourishment to them. - -Where the bones unite with others to form joints, they are covered with -_cartilage_, which is a smooth, white, elastic substance. This enables -the joints to move smoothly, while its elasticity prevents injuries -from sudden jars. - -The joints are bound together by strong, elastic bands called -_ligaments_, which hold them firmly and prevent dislocation. - -Between the ends of the bones that unite to form joints are small sacks -or bags, that contain a soft lubricating fluid. This answers the same -purpose for the joints as oil in making machinery work smoothly, while -the supply is constant and always in exact proportion to the demand. - -If you will examine the leg of some fowl, you can see the cartilage -that covers the ends of the bones at the joints, and the strong white -ligaments that bind the joints together. - -The health of the bones depends on the proper nourishment and exercise -of the body as much as that of any other part. When a child is feeble -and unhealthy, or when it grows up without exercise, the bones do not -become firm and hard as they are when the body is healthfully developed -by exercise. The size as well as the strength of the bones, to a -certain extent, also depend upon exercise and good health. So also they -depend on the food, for fine flour is deprived of the materials that -form bone, and growing children often have weak bones from having this -for common food. - -The chief supporter of the body is the spine, which consists of -twenty-four small bones, interlocked or hooked into each other, while -between them are elastic cushions of cartilage which aid in preserving -the upright, natural position. Fig. 59 shows three of the spinal bones, -hooked into each other, the dark spaces showing the disks or flat -circular plates of cartilage between them. - -[Illustration: Fig. 59.] - -The spine is held in its proper position, partly by the ribs, partly by -muscles, partly by aid of the elastic disks, and partly by the close -packing of the intestines in front of it. - -The upper part of the spine is often thrown out of its proper position -by constant stooping of the head over books or work. This affects the -elastic disks so that they grow thick at the back side and thinner at -the front side by such constant pressure. The result is the awkward -projection of the head forward which is often seen in schools and -colleges. - -Another distortion of the spine is produced by tight dress around the -waist. The liver occupies the right side of the body and is a solid -mass, while on the other side is the larger part of the stomach, which -is often empty. The consequence of tight dress around the waist is -a constant pressure of the spine toward the unsupported part where -the stomach lies. Thus the elastic disks again are compressed, till -they become thinner on one side than the other, and harden into that -condition. This produces what is called the _lateral curvature of the -spine_, making one shoulder higher than the other. - -The evils consequent on modes of dress can never be remedied until the -process of _breathing_ is understood and its influence in preserving -the position and healthful action of the pelvic organs in both sexes, -but especially those of woman. And this has never been explained in any -of our popular works on physiology. - -In the diagram, Figs. 60, 61, D represents the diaphragm, which -resembles an inverted bowl. Above it are the heart and lungs, marked -H and L, and these are held up by blood-vessels and other supports -above them. In this position of the diaphragm the air-vessels of the -lungs are only partially filled with air, and there are two modes of -increasing this supply. One is by _chest_ breathing, when the ribs are -lifted upward and outward, making a vacuum in the air-vessels of the -lungs. At the same time, the diaphragm is flattened by this expansion -of the chest, as shown by the dotted lines. Then the air presses in -through the nose and windpipe and fills the air-vessels, giving up its -oxygen to the blood, and receiving carbonic acid and water, which are -expired when the ribs and diaphragm return to their natural position. - -[Illustration: Fig. 60.] - -[Illustration: Fig. 61.] - -The other mode of filling the lungs is by _abdominal_ breathing, as -illustrated by Fig. 61. - -At D is a side view of the diaphragm in its natural position, and -the dotted lines show its position when it is contracted and thus -flattened. When the diaphragm contracts or flattens, a vacant space is -left above it, and then the air rushes in to fill the vacuum, as it -does when the ribs are raised. This flattening of the diaphragm presses -all the viscera beneath it downward, and thus causes the abdomen to -swell outward, as is represented by the dotted lines at A. Then, when -the diaphragm returns to its natural state, a vacant space is made -beneath it, and in consequence the viscera below rises to fill the -vacuum, owing to the pressure of the atmosphere around the body; for -it is said that “nature abhors a vacuum,” by which is expressed a law -of pneumatics in a popular adage. This law is, that when a vacuum is -made in either air or water, the surrounding fluid presses from all -sides, and from the bottom as strongly as from above. And thus, when a -vacuum is made by the raising of the diaphragm, there is a pressure on -all sides of the body, forcing the intestines upward to fill the vacuum -thus made. - -This enables us to explain that most curious and wonderful mode by -which the upper viscera are prevented from sinking on to the lower, as -secured chiefly by abdominal breathing. - -The _pelvis_ is the bony basin supporting the spine, to which the bones -of the legs are fastened. - -This basin holds the pelvic organs, consisting in one sex of the -bladder and rectum, and in the other sex of the bladder, vagina, -uterus, and rectum. These pelvic organs must enlarge by use, and so -are placed in a spongy, yielding substance called _cellular membrane_. -Now the liver, stomach, and all the intestines below the diaphragm, -have _no support from above_, and so the question is, what sustains -these organs, weighing from six to twelve pounds, so that they do not -sink down on to the delicate pelvic organs below? The answer is, they -are held up chiefly by _abdominal breathing_, as above explained. For -at every rise of the diaphragm a vacuum is made above the abdominal -viscera, lifting them upward, and this is done at every breath, and we -breathe about twenty times each minute. - -By this constant upward and downward movement of the abdominal viscera, -the healthful and quickened circulation of the blood in all the myriad -capillaries of both the abdominal and also the pelvic organs is -promoted; for it has been shown on page 152 how alternate compression -and relaxation of the veins promotes quickened circulation in all the -veins and capillaries. Of course, any thing that impedes abdominal -breathing interrupts this lifting operation, so that the upper -intestines are left to gravitate on the pelvic organs. This stops the -healthful flow of blood through the capillaries, and tends to produce -congestion, inflammation, and cancerous accumulations in the pelvic -organs. - -All natural and healthful breathing unites both chest and abdominal -breathing, as may be seen by watching a sleeping child. Clothing -resting on the hips and abdomen, unsupported from the shoulders, is -sure to impede abdominal breathing, and if heavy, to stop it entirely. -In the present style of dress, when the clothing rests on hips and -abdomen, and is unsupported by shoulder-straps, through most of the -day this most healthful movement is interrupted, and thus the most -efficient mode is taken of bringing on terrible suffering, both -physical and mental. - -Many a school-girl, whose waist was originally of a proper and -healthful size, has gradually pressed the soft bones of youth until -the lower ribs, that should rise and fall with every breath, become -entirely unused, while heavy clothing or stiff corset-bones stop the -abdominal breathing. - -The pressure of the upper interior organs upon the lower ones by tight -dress, is increased by the weight of clothing resting on the hips and -abdomen. Corsets, as usually worn, have no support from the shoulders, -and consequently all the weight of dress resting upon or above them -presses upon the hips and abdomen, and this in such a way as to throw -out of use, and thus weaken, the supporting muscles of the abdomen, and -impede abdominal breathing. - -Then the _stomach_ begins to draw from above, instead of resting on -the viscera beneath it. This in some cases causes dull and wandering -pains, a sense of pulling at the centre of the chest, and a drawing -downward at the pit of the stomach. Then, as the natural mode of -support is really _gone_, there is what is often called “a feeling of -_goneness_.” This is sometimes relieved by food, which, so long as it -remains in a solid form, helps to hold up the falling superstructure. -This displacement of the stomach, liver, and spleen interrupts their -healthful functions, and dyspepsia and biliary difficulties not -unfrequently are the result. - -As the stomach and its appendages fall downward, the breathing -sometimes thus becomes quicker and shorter, on account of the elongated -or debilitated condition of the assisting organs. Consumption not -unfrequently results from this cause. - -The _heart_ also feels the evil. “Palpitations,” “flutterings,” -“sinking feelings,” all show that, in the language of Scripture, “the -heart trembleth, and is moved out of its place.” - -Having the weight of all the unsupported organs above pressing them -into unnatural and distorted positions, the passage of the food is -interrupted, and inflammations, indurations, and constipation are the -frequent result. Dreadful ulcers and cancers in the bowels may be -traced in some instances to this cause. - -Although these internal displacements are most common among women, -some foolish members of the other sex are adopting customs of dress, in -girding the central portion of the body, that tend to similar results. - -But this distortion brings upon woman peculiar distresses. The pressure -of the whole superincumbent mass on the pelvic or lower organs induces -sufferings proportioned in acuteness to the extreme delicacy and -sensitiveness of the parts thus crushed. And the intimate connection of -these organs with the brain and whole nervous system renders injuries -thus inflicted the causes of the most extreme anguish, both of body and -mind. This evil is becoming so common, not only among married women but -among young girls, as to be a just cause for universal alarm. - -How very common these sufferings are few but the medical profession -can realize, because they are troubles that must be concealed. Many -a woman is moving about in uncomplaining agony who, with any other -trouble involving equal suffering, would be on her bed surrounded by -sympathizing friends. - -The terrible sufferings that are sometimes thus induced can never be -conceived of, or at all appreciated from any use of language. Nothing -that the public can be made to believe on this subject will ever equal -the reality. Not only mature persons and mothers, but fair young girls -sometimes, are shut up for months and years as helpless and suffering -invalids from this cause. This may be found all over the land. And -there frequently is a horrible extremity of suffering in certain forms -of this evil, which no woman of feeble constitution dressing in present -fashion can ever be certain may not be her doom. Not that in all cases -this extremity is involved, but none can say who will escape it. - -In regard to this, if one must choose for a friend or a child, on the -one hand, the horrible torments inflicted by savage Indians or cruel -inquisitors on their victims, or, on the other, the protracted agonies -that result from such deformities and displacements, sometimes the -former would be a merciful exchange. And yet this is the fate that is -coming to meet the young as well as the mature in every direction. -And tender parents are unconsciously leading their lovely and hapless -daughters to this awful doom. - -There is no excitement of the imagination in what is here indicated. If -the facts and details could be presented, they would send a groan of -terror all over the land. For it is not one class, or one section, that -is endangered. In every part of our country the evil is progressing. - -And, as if these dreadful ills were not enough, there have been added -methods of medical treatment at once useless, torturing to the mind, -and involving great liability to immoralities.[5] - -[5] Some extracts from medical writers in Note A will give the views of -the most respected physicians all over the land on this point. - -[Illustration: Fig. 62.] - -[Illustration: Fig. 63.] - -In hope of abating these evils, drawings are given (Fig. 62 and Fig. -63) of the front and back of a jacket that will preserve the advantages -of the corset without its evils. This jacket may at first be fitted to -the figure with corsets underneath it, just like the waist of a dress. -Then delicate whalebones can be used to stiffen the jacket, so that -it will take the proper shape, when the corset may be dispensed with. -The buttons below are to hold all articles of dress below the waist -by button-holes. By this method the bust is supported as well as by -corsets, while the shoulders support from above, as they should do, the -weight of the dress below. No stiff bone should be allowed to press -in front, and the jacket should be so loose that a full breath can be -inspired with ease while in a sitting position. - -The proper way to dress a young girl is to have a cotton or flannel -close-fitting jacket next the body, to which the drawers should be -buttoned. Over this place the chemise; and over that, such a jacket as -the one here drawn, to which should be buttoned the hoops and other -skirts. Thus every article of dress will be supported by the shoulders. -The sleeves of the jacket can be omitted, and in that case a strong -lining, and also a tape binding, must surround the arm-hole, which -should be loose. - -It is hoped that increase of intelligence and moral power among -mothers, and a combination among them to regulate fashions, may banish -the pernicious practices that have prevailed. If a _school-girl dress_ -without corsets and without tight belts could be established as a -fashion, it would be one step gained in the right direction. Then, if -mothers could secure to their daughters daily domestic exercise in -chambers, eating-rooms, and parlors in loose dresses, a still further -advance would be secured. - -A friend of the writer informs her that her daughter had her wedding -outfit made up by a fashionable milliner in Paris, and every dress was -beautifully fitted to the form, and yet was not compressing to any -part. This was done too without the use of corsets, the stiffening -being delicate and yielding whalebones. - -Not only parents but all having the care of young girls, especially -those at boarding-schools, have a fearful responsibility resting upon -them in regard to this important duty. - -In regard to the dressing of young children, much discretion is needed -to adapt dress to circumstances and peculiar constitutions. The leading -fact must be borne in mind, that the skin is made strong and healthful -by exposure to light and pure air, while cold air, if not excessive, -has a tonic influence. If the skin of infants is rubbed with the -hand till red with blood, and then exposed naked to sun and air in a -well-ventilated room, it will be favorable to health. - -There is a constitutional difference in the skin of different children -in regard to retaining the animal heat manufactured within, so that -some need more clothing than others for comfort. Nature is a safe -guide to a careful nurse and mother, and will indicate, by the looks -and actions of a child, when more clothing is needful. As a general -rule, it is safe for a healthful child to wear as little clothing as -suffices to keep it from complaining of cold. Fifty years ago, it -was not common for children to wear as much under-clothing as they -now do. The writer well remembers how girls, though not of strong -constitutions, used to play for hours in the snow-drifts without the -protection of drawers, kept warm by exercise and occasional runs to an -open fire. And multitudes of children grew to vigorous maturity through -similar exposures to cold-air baths, and without the frequent colds and -sicknesses so common among children of the present day, who are more -carefully housed and warmly dressed. But care was taken that the feet -should be kept dry and warmly clad, because, circulation being feebler -in the extremities, this precaution was important. - -It must also be considered that age brings with it decrease in vigor -of circulation, and diminished generation of heat, so that more warmth -of air and clothing is needed at an advanced period of life than is -suitable for the young. - -These are the general principles which must be applied with -modification to each individual case. A child of delicate constitution -must have more careful protection from cold air than is desirable for -one more vigorous, while the leading general principle is retained that -cold air is a healthful tonic for the skin whenever it does not produce -an uncomfortable chilliness. - -Sometimes it is asked, Why are women, especially young girls, so much -more delicate and sickly than in former days? The true reply would be, -it is because parents and teachers are doing every thing they can do to -produce such mischiefs. - -Sleeping in unventilated chambers; living in school-rooms and parlors -heated to excess, and charged with poisonous gases; exposed to sudden -variations of temperature from mismanagement; eating unhealthful food -at irregular hours and to a dangerous excess; supplied with unhealthful -confectionary to eat at any hour; indulging in exciting amusements, -with late hours for sleep; the brain stimulated by a multitude of -school duties and studies unrelieved by sufficient sleep or by -muscular exercise; the dress contrived to impede vital functions, so as -to force the upper organs on to the lower, generating the most cruel -displacements and mental and bodily diseases; overheating the parts -most injured by such treatment, and exposing the parts most important -to keep warm; compressing feet and ankles so as to impede circulation, -with high heels throwing all the muscles out of natural play, so as to -increase all the dangerous tendencies to internal displacement; these -are only one portion of the many contrivances adopted or allowed by -parents and teachers to destroy the health of women and young girls. - - - - -CHAPTER XII. - -EARLY RISING. - - -There is no practice which has been more extensively eulogized in all -ages than early rising; and this universal impression is an indication -that it is founded on true philosophy. For it is rarely the case that -the common sense of mankind fastens on a practice as really beneficial, -especially one that demands self-denial, without some substantial -reason. - -This practice, which may justly be called a domestic virtue, is one -which has a peculiar claim to be styled American and democratic. The -distinctive mark of aristocratic nations is a disregard of the great -mass, and a disproportionate regard for the interests of certain -privileged orders. All the customs and habits of such a nation are, to -a greater or less extent, regulated by this principle. Now the mass -of any nation must always consist of persons who labor at occupations -which demand the light of day. But in aristocratic countries, -especially in England, labor is regarded as the mark of the lower -classes, and indolence is considered as one mark of a gentleman. -This impression has gradually and imperceptibly, to a great extent, -regulated their customs, so that, even in their hours of meals and -repose, the higher orders aim at being different and distinct from -those who, by laborious pursuits, are placed below them. From this -circumstance, while the lower orders labor by day and sleep at night, -the rich, the noble, and the honored sleep by day, and follow their -pursuits and pleasures by night. - -It will be found that the aristocracy of London breakfast near midday, -dine after dark, visit and go to Parliament between ten and twelve at -night, and retire to sleep toward morning. In consequence of this, the -subordinate classes who aim at gentility gradually fall into the same -practice. The influence of this custom extends across the ocean, and -here, in this democratic land, we find many who measure their grade of -gentility by the late hour at which they arrive at a party. And this -aristocratic folly is growing upon us, so that throughout the nation -the hours for visiting and retiring are constantly becoming later, -while the hours for rising correspond in lateness. - -The question, then, is one which appeals to American women as a matter -of patriotism, and as having a bearing on those great principles -of democracy which we conceive to be equally the principles of -Christianity. Shall we form our customs on the assumption that labor -is degrading and indolence genteel? Shall we assume, by our practice, -that the interests of the great mass are to be sacrificed for the -pleasures and honors of a privileged few? Shall we ape the customs -of aristocratic lands, in those very practices which result from -principles and institutions that we condemn? Shall we not rather -take the place to which we are entitled, as the leaders, rather than -the followers, in the customs of society, turn back the tide of -aristocratic inroads, and carry through the whole, not only of civil -and political but of social and domestic life, the true principles of -democratic freedom and equality? The following considerations may serve -to strengthen an affirmative decision: - -The first relates to the health of a family. It is a universal law -of physiology, that all living things flourish best in the light. -Vegetables, in a dark cellar, grow pale and spindling. Children brought -up in mines are always wan and stunted, while men become pale and -cadaverous who live under ground. This indicates the folly of losing -the genial influence which the light of day produces on all animated -creation. - -Sir James Wylie, of the Russian imperial service, states that in -the soldiers’ barracks three times as many were taken sick on the -shaded side as on the sunny side; though both sides communicated, and -discipline, diet, and treatment were the same. The eminent French -surgeon, Dupuytren, cured a lady, whose complicated diseases baffled -for years his own and all other medical skill, by taking her from a -dark room to an abundance of daylight. - -Florence Nightingale writes: “Second only to fresh air in importance -for the sick is _light_. Not only daylight but direct sunlight is -necessary to speedy recovery, except in a small number of cases. -Instances, almost endless, could be given where, in dark wards, or -wards with only northern exposure, or wards with borrowed light, even -when properly ventilated, the sick could not be, by any means, made -speedily to recover.” - -In the prevalence of cholera, it was invariably the case that deaths -were more numerous in shaded streets, or in houses having only northern -exposures, than in those having sunlight. Several physicians have -stated to the writer that, in sunny exposures, women after childbirth -gained strength much faster than those excluded from sunlight. In the -writer’s experience, great nervous debility has been always immediately -lessened by sitting in the sun, and still more by lying on the earth -and in open air, a blanket beneath, and head and eyes protected, under -the direct rays of the sun. - -Some facts in physiology and natural philosophy have a bearing on this -subject. It seems to be settled that the red color of blood is owing -to iron contained in the red blood-cells, while it is established as a -fact that the sun’s rays are metallic, having “vapor of iron” as one -element. It is also true that want of light causes a diminution of the -red and an increase of the imperfect white blood-cells, and that this -sometimes results in a disease called _leucoemia_, while all who live -in the dark have pale and waxy skins, and flabby, weak muscles. Thus -it would seem that it is the sun that imparts the iron and color to -the blood. These things being so, the customs of society that bring -sleeping hours into daylight, and working and study hours into the -night, are direct violations of the laws of health. The laws of health -are the laws of God, and “sin is the transgression of law.” - -To this we must add the great neglect of economy as well as health in -substituting unhealthful gas-light and poisonous, anthracite warmth, -for the life-giving light and warmth of the sun. Millions and millions -would be saved to this nation in fuel and light, as well as in health, -by returning to the good old ways of our forefathers, to rise with the -sun, and retire to rest “when the bell rings for nine o’clock.” - -The observations of medical men, whose inquiries have been directed to -this point, have decided that from six to eight hours is the amount -of sleep demanded by persons in health. Some constitutions require as -much as eight, and others no more than six hours of repose. But eight -hours is the maximum for all persons in ordinary health, with ordinary -occupations. In cases of extra physical exertions, or the debility of -disease, or a decayed constitution, more than this is required. Let -eight hours, then, be regarded as the ordinary period required for -sleep by an industrious people like the Americans. - -It thus appears that the laws of our political condition, the laws of -the natural world, and the constitution of our bodies, alike demand -that we rise with the light of day to prosecute our employments, and -that we retire in time for the requisite amount of sleep. - -In regard to the effects of protracting the time spent in repose, many -extensive and satisfactory investigations have been made. It has been -shown that during sleep the body perspires most freely, while yet -neither food nor exercise are ministering to its wants. Of course, -if we continue our slumbers beyond the time required to restore the -body to its usual vigor, there is an unperceived undermining of the -constitution by this protracted and debilitating exhalation. This -process, in a course of years, renders the body delicate and less -able to withstand disease, and in the result shortens life. Sir John -Sinclair, who has written a large work on the Causes of Longevity, -states, as one result of his extensive investigations, that he has -never yet heard or read of a single case of great longevity where the -individual was not an early riser. He says that he has found cases in -which the individual has violated some one of all the other laws of -health, and yet lived to great age; but never a single instance in -which any constitution has withstood that undermining consequent on -protracting the hours of repose beyond the demands of the system. - -Another reason for early rising is, that it is indispensable to a -systematic and well-regulated family. At whatever hour the parents -retire, children and domestics, wearied by play or labor, must retire -early. Children usually awake with the dawn of light and commence their -play, while domestics usually prefer the freshness of morning for their -labors. If, then, the parents rise at a late hour, they either induce a -habit of protracting sleep in their children and domestics, or else the -family are up, and at their pursuits, while their supervisors are in -bed. - -Any woman who asserts that her children and domestics, in the first -hours of day, when their spirits are freshest, will be as well -regulated without her presence as with it, confesses that which surely -is little for her credit. It is believed that any candid woman, -whatever may be her excuse for late rising, will concede that if she -could rise early it would be for the advantage of her family. A late -breakfast puts back the work, through the whole day, for every member -of a family; and if the parents thus occasion the loss of an hour or -two to each individual, who, but for their delay in the morning, would -be usefully employed, they alone are responsible for all this waste of -time. - -But the practice of early rising has a relation to the general -interests of the social community, as well as to that of each distinct -family. All that great portion of the community who are employed -in business and labor find it needful to rise early; and all their -hours of meals, and their appointments for business or pleasure, -must be accommodated to these arrangements. Now, if a small portion -of the community establish very different hours, it makes a kind of -jostling in all the concerns and interests of society. The various -appointments for the public, such as meetings, schools, and business -hours, must be accommodated to the mass, and not to individuals. -The few, then, who establish domestic habits at variance with the -majority, are either constantly interrupted in their own arrangements, -or else are interfering with the rights and interests of others. This -is exemplified in the case of schools. In families where late rising -is practiced, either hurry, irregularity, and neglect are engendered -in the family, or else the interests of the school, and thus of the -community, are sacrificed. In this and many other matters, it can be -shown that the well-being of the bulk of the people is, to a greater or -less extent, impaired by this self-indulgent practice. Let any teacher -select the unpunctual scholars—a class who most seriously interfere -with the interests of the school—and let men of business select those -who cause them most waste of time and vexation, by unpunctuality; and -it will be found that they are generally among the late risers, and -rarely among those who rise early. Thus, late rising not only injures -the person and family which indulge in it, but interferes with the -rights and convenience of the community; while early rising imparts -corresponding benefits of health, promptitude, vigor of action, economy -of time, and general effectiveness, both to the individuals who -practice it and to the families and community of which they are a part. - - - - -CHAPTER XIII. - -DOMESTIC MANNERS. - - -Good manners are the expressions of benevolence in personal -intercourse, by which we endeavor to promote the comfort and enjoyment -of others, and to avoid all that gives needless uneasiness. It is the -exterior exhibition of the divine precept, which requires us to do to -others as we would that they should do to us. It is saying, by our -deportment, to all around, that we consider their feelings, tastes, and -conveniences, as equal in value to our own. - -Good manners lead us to avoid all practices which offend the taste -of others; all unnecessary violations of the conventional rules of -propriety; all rude and disrespectful language and deportment; and all -remarks which would tend to wound the feelings of others. - -There is a serious defect in the manners of the American people, -especially among the descendants of the Puritan settlers of New -England, which can never be efficiently remedied, except in the -domestic circle, and during early life. It is a deficiency in the free -expression of kindly feelings and sympathetic emotions, and a want of -courtesy in deportment. The causes which have led to this result may -easily be traced. - -The forefathers of this nation, to a wide extent, were men who were -driven from their native land by laws and customs which they believed -to be opposed both to civil and religious freedom. The sufferings they -were called to endure, the subduing of those gentler feelings which -bind us to country, kindred, and home; and the constant subordination -of the passions to stern principle, induced characters of great -firmness and self-control. They gave up the comforts and refinements of -a civilized country, and came as pilgrims to a hard soil, a cold clime, -and a heathen shore. They were continually forced to encounter danger, -privation, sickness, loneliness, and death; and all these their -religion taught them to meet with calmness, fortitude, and submission. -And thus it became the custom and habit of the whole mass to repress -rather than to encourage the expression of feeling. - -Persons who are called to constant and protracted suffering and -privation are forced to subdue and conceal emotion; for the free -expression of it would double their own suffering, and increase the -sufferings of others. Those only who are free from care and anxiety, -and whose minds are mainly occupied by cheerful emotions, are at full -liberty to unveil their feelings. - -It was under such stern and rigorous discipline that the first children -in New-England were reared; and the manners and habits of parents are -usually to a great extent transmitted to children. Thus it comes to -pass that the descendants of the Puritans, now scattered over every -part of the nation, are predisposed to conceal the gentler emotions, -while their manners are calm, decided, and cold, rather than free -and impulsive. Of course, there are very many exceptions to these -predominating characteristics. - -Other causes, to which we may attribute a general want of courtesy in -manners, are certain incidental results of our domestic institutions. -Our ancestors and their descendants have constantly been combating -the aristocratic principle, which would exalt one class of men at the -expense of another. They have had to contend with this principle, -not only in civil but in social life. Almost every American, in his -own person as well as in behalf of his class, has had to assume and -defend the main principle of democracy—that every man’s feelings and -interests are equal in value to those of every other man. But, in -doing this, there has been some want of clear discrimination. Because -claims based on distinctions of mere birth, fortune, or position were -found to be injurious, many have gone to the extreme of inferring that -all distinctions involving subordinations are useless. Such would -wrongfully regard children as equals to parents, pupils to teachers, -domestics to their employers, and subjects to magistrates—and that, -too, in all respects. - -The fact that certain grades of superiority and subordination are -needful, both for individual and public benefit, has not been clearly -discerned; and there has been a gradual tendency to an extreme of -the opposite view which has sensibly affected our manners. All the -proprieties and courtesies which depend on the recognition of the -relative duties of superior and subordinate have been warred upon; -and thus we see, to an increasing extent, disrespectful treatment -of parents, by children; of teachers, by pupils; of employers, by -domestics; and of the aged, by the young. In all classes and circles -there is a gradual decay in courtesy of address. - -In cases, too, where kindness is rendered, it is often accompanied with -a cold, unsympathizing manner, which greatly lessens its value; while -kindness or politeness is received in a similar style of coolness, as -if it were but the payment of a just due. - -It is owing to these causes that the American people, especially the -descendants of the Puritans, do not do themselves justice. For, while -those who are near enough to learn their real character and feelings -can discern the most generous impulses and the most kindly sympathies, -they are often so veiled behind a composed and indifferent demeanor as -to be almost entirely concealed from strangers. - -These defects in our national manners it especially falls to the care -of mothers, and all who have charge of the young, to rectify; and if -they seriously undertake the matter, and wisely adapt means to ends, -these defects will be remedied. With reference to this object, the -following ideas are suggested: - -The law of Christianity and of democracy, which teaches that all men -are born equal in rights, and that their interests and feelings should -be regarded as of equal value, seems to be adopted in aristocratic -circles, with exclusive reference to the class in which the individual -moves. The courtly gentleman addresses all of his own class with -politeness and respect, and in all his actions seems to allow that the -feelings and convenience of these others are to be regarded the same as -his own. But his demeanor to those of inferior station is not based on -the same rule. - -Among those who make up aristocratic circles, such as are above them -are deemed of superior, and such as are below of inferior, value. Thus, -if a young, ignorant, and vicious coxcomb happens to have been born a -lord, the aged, the virtuous, the learned, and the well-bred of another -class must give his convenience the precedence, and must address him -in terms of respect. So, sometimes, when a man of “noble birth” is -thrown among the lower classes, he demeans himself in a style which, to -persons of his own class, would be deemed the height of assumption and -rudeness. - -Now, the principles of democracy require that the same courtesy which -we accord to our own circle shall be extended to every class and -condition; and that distinctions of superiority and subordination -shall depend, not on accidents of birth, fortune, or occupation, but -solely on those mutual relations which the good of all classes equally -require. The distinctions demanded in a democratic state are simply -those which result from relations that are common to every class, and -are for the benefit of all. - -It is for the benefit of every class that children be subordinate to -parents, pupils to teachers, the employed to their employers, and -subjects to magistrates. In addition to this, it is for the general -well-being that the comfort or convenience of the delicate and feeble -should be preferred to that of the strong and healthy, who would suffer -less by any deprivation; that precedence should be given to their -elders by the young; and that reverence should be given to the hoary -head. - -The rules of good-breeding, in a democratic state, must be founded on -these principles. It is indeed assumed that the value of the happiness -of each individual is the same as that of every other; but as there -must be occasions where there are advantages which all can not enjoy, -there must be general rules for regulating a selection. Otherwise, -there would be constant scrambling among those of equal claims, and -brute force must be the final resort; in which case the strongest would -have the best of every thing. The democratic rule, then, is, that -superiors in age, station, or office, have precedence of subordinates; -age and feebleness, of youth and strength; and the feebler sex, of -more vigorous man.[6] - -[6] The universal practice of this nation, in thus giving precedence -to woman has been severely commented on by foreigners, and by some who -would transfer all the business of the other sex to women, and then -have them treated like men. But we hope this evidence of our superior -civilization and Christianity may increase rather than diminish. - -There is, also, a style of deportment and address which is appropriate -to these different relations. It is suitable for a superior to -secure compliance with his wishes from those subordinate to him by -commands; but a subordinate must secure compliance with his wishes -from a superior by request. (Although the kind and considerate manner -to subordinates will always be found the most effective as well as -the pleasantest, by those in superior station.) It is suitable for a -parent, teacher, or employer, to admonish for neglect of duty; but -not for an inferior to adopt such a course toward a superior. It is -suitable for a superior to take precedence of a subordinate without -any remark; but not for an inferior without previously asking leave, -or offering an apology. It is proper for a superior to use language -and manners of freedom and familiarity which would be improper from a -subordinate to a superior. - -The want of due regard to these proprieties occasions a great defect -in American manners. It is very common to hear children talk to their -parents in a style proper only between companions and equals; so, also, -the young address their elders; those employed, their employers; and -domestics, the members of the family and their visitors in a style -which is inappropriate to their relative positions. But courteous -address is required not merely toward superiors; every person desires -to be thus treated, and therefore the law of benevolence demands such -demeanor toward all whom we meet in the social intercourse of life. -“Be ye courteous,” is the direction of the apostle in reference to our -treatment of _all_. - -Good manners can be successfully cultivated only in early life and -in the domestic circle. There is nothing which depends so much upon -_habit_ as the constantly recurring proprieties of good-breeding; and -if a child grows up without forming such habits, it is very rarely the -case that they can be formed at a later period. The feeling that it is -of little consequence how we behave at home if we conduct ourselves -properly abroad, is a very fallacious one. Persons who are careless and -ill-bred at home may imagine that they can assume good manners abroad; -but they mistake. Fixed habits of tone, manner, language, and movements -can not be suddenly altered; and those who are ill-bred at home, even -when they try to hide their bad habits, are sure to violate many of the -obvious rules of propriety, and yet be unconscious of it. - -And there is nothing which would so effectually remove prejudice -against our democratic institutions as the general cultivation of -good-breeding in the domestic circle. Good manners are the exterior -of benevolence, the minute and constant exhibitions of “peace and -good-will;” and the nation, as well as the individual, which most -excels in the external demonstration, as well as the internal -principle, will be most respected and beloved. - -It is only the training of the family state according to its true end -and aim that is to secure to woman her true position and rights. When -the family is instituted by marriage, it is man who is the head and -chief magistrate by the force of his physical power and requirement of -the chief responsibility; not less is he so according to the Christian -law, by which, when differences arise, the husband has the deciding -control, and the wife is to obey. Where love is, there is no law;” but -where love is not, the only dignified and peaceful course is for the -wife, however much the man’s superior, to “submit, as to God and not to -man.” - -But this power of nature and of religion, given to man as the -controlling head, involves to him especially the distinctive duty of -the family state, _self-sacrificing love_. The husband is to “honor” -the wife, to love her as himself, and thus to account her wishes and -happiness as of equal value with his own. But more than this, he is to -love her “as Christ loved the Church;” that is, he is to “suffer” for -her, if need be, in order to support and elevate and ennoble her. - -The father, then, is to set the example of self-sacrificing love and -devotion; and the mother, of Christian obedience, when it is required. -Every boy is to be trained for his future domestic position by labor -and sacrifices for his mother and sisters. It is the brother who is -to do the hardest and most disagreeable work, to face the storms, and -perform the most laborious drudgeries. In the family circle, too, he is -to give his mother and sister precedence in all the conveniences and -comforts of home life. - -It is only in those nations where the teachings and example of Christ -have had most influence that man has ever assumed his obligations of -self-sacrificing benevolence in the family. And even in Christian -communities, the duty of wives to obey their husbands has been more -strenuously urged, than the obligations of the husband to love his wife -“as Christ loved the Church.” - -Here it is needful to notice that the distinctive duty of obedience to -man does not rest on women who do not enter the relations of married -life. A woman who inherits property, or who earns her own livelihood, -can institute the family state, adopt orphan children, and employ -suitable helpers in training them; and then to her will appertain the -authority and rights that belong to man as the head of a family. And -when every woman is trained to some self-supporting business, she will -not be tempted to enter the family state as a subordinate, except by -that love for which there is no need of law. - -These general principles being stated, some details in regard to -domestic manners will be enumerated. - -In the first place, there should be required in the family a strict -attention to the rules of precedence, and those modes of address -appropriate to the various relations to be sustained. Children should -always be required to offer their superiors in age or station the -precedence in all comforts and conveniences, and always address them -in a respectful tone and manner. The custom of adding, “Sir,” or -“Ma’am,” to “Yes,” or “No,” is valuable, as a perpetual indication -of a respectful recognition of superiority. It is now going out of -fashion, even among the most well-bred people; probably from a want of -consideration of its importance. Every remnant of courtesy of address -in our customs should be carefully cherished by all who feel a value -for the proprieties of good-breeding. - -If parents allow their children to talk to them, and to the grown -persons in the family, in the same style in which they address each -other, it will be in vain to hope for the courtesy of manner and tone -which good-breeding demands in the general intercourse of society. In -a large family, where the elder children are grown up and the younger -are small, it is important to require the latter to treat the elder in -some sense as superiors. There are none so ready as young children to -assume airs of equality; and if they are allowed to treat one class of -superiors in age and character disrespectfully, they will soon use the -privilege universally. This is the reason why the youngest children of -a family are most apt to be pert, forward, and unmannerly. - -Another point to be aimed at is, to require children always to -acknowledge every act of kindness and attention, either by words -or manner. If they are so trained as always to make grateful -acknowledgments when receiving favors, one of the objectionable -features in American manners will be avoided. - -Again, children should be required to ask leave, whenever they wish -to gratify curiosity, or use an article which belongs to another. -And if cases occur when they can not comply with the rules of -good-breeding—as, for instance, when they must step between a person -and the fire, or take the chair of an older person—they should be -taught either to ask leave or to offer an apology. - -There is another point of good-breeding which can not, in all cases, -be understood and applied by children in its widest extent. It is -that which requires us to avoid all remarks which tend to embarrass, -vex, mortify, or in any way wound the feelings of another. To notice -personal defects; to allude to others’ faults, or the faults of -their friends; to speak disparagingly of the sect or party to which -a person belongs; to be inattentive when addressed in conversation; -to contradict flatly; to speak in contemptuous tones of opinions -expressed by another; all these are violations of the rules of -good-breeding, which children should be taught to regard. Under this -head comes the practice of whispering and staring about when a teacher, -or lecturer, or clergyman is addressing a class or audience. Such -inattention is practically saying that what the person is uttering -is not worth attending to; and persons of real good-breeding always -avoid it. Loud talking and laughing in a large assembly, even when -no exercises are going on; yawning and gaping in company; and not -looking in the face a person who is addressing you, are deemed marks of -ill-breeding. - -Another branch of good manners relates to the duties of hospitality. -Politeness requires us to welcome visitors with cordiality; to offer -them the best accommodations; to address conversation to them; and to -express, by tone and manner, kindness and respect. Offering the hand to -all visitors at one’s own house is a courteous and hospitable custom; -and a cordial shake of the hand, when friends meet, would abate much of -the coldness of manner ascribed to Americans. - -Another point of good-breeding refers to the conventional rules of -propriety and good taste. Of these, the first class relates to the -avoidance of all disgusting or offensive personal habits: such as -fingering the hair; obtrusively using a tooth-pick, or carrying one -in the mouth after the needful use of it; cleaning the nails in -presence of others; picking the nose; spitting on carpets; snuffing -instead of using a handkerchief, or using the article in an offensive -manner; lifting up the boots or shoes, as some men do, to tend them on -the knee, or to finger them: all these tricks, either at home or in -society, children should be taught to avoid. - -Another topic, under this head, may be called _table manners_. To -persons of good-breeding nothing is more annoying than violations -of the conventional proprieties of the table. Reaching over another -person’s plate; standing up to reach distant articles, instead of -asking to have them passed; using one’s own knife and spoon for butter, -salt, or sugar, when it is the custom of the family to provide separate -utensils for the purpose; setting cups with the tea dripping from them -on the table-cloth, instead of the mats or small plates furnished; -using the table-cloth instead of the napkins; eating fast, and in a -noisy manner; putting large pieces in the mouth; looking and eating -as if very hungry, or as if anxious to get at certain dishes; sitting -at too great a distance from the table, and dropping food; laying the -knife and fork on the table-cloth, instead of on the edge of the plate; -picking the teeth at the table: all these particulars children should -be taught to avoid. - -It is always desirable, too, to train children, when at table with -grown persons, to be silent, except when addressed by others; or else -their chattering will interrupt the conversation and comfort of their -elders. They should always be required, too, to wait in silence till -all the older persons are helped. - -When children are alone with their parents, it is desirable to lead -them to converse and to take this as an opportunity to form proper -conversational habits. But it should be a fixed rule that, when -strangers are present, the children are to listen in silence, and only -reply when addressed. Unless this is secured, visitors will often be -condemned to listen to puerile chattering, with small chance of the -proper attention due to guests and superiors in age and station. - -Children should be trained, in preparing themselves for the table or -for appearance among the family, not only to put their hair, face, and -hands in neat order, but also their nails, and to habitually attend to -this latter whenever they wash their hands. - -There are some very disagreeable tricks which many children practice -even in families counted well-bred. Such, for example, are drumming -with the fingers on some piece of furniture, or humming a tune while -others are talking, or interrupting conversation by pertinacious -questions, or whistling in the house instead of outdoors, or speaking -several at once and in loud voices to gain attention. All these are -violations of good-breeding, which children should be trained to avoid, -lest they should not only annoy as children, but practice the same -kind of ill manners when mature. In all assemblies for public debate, -a chairman or moderator is appointed whose business it is to see that -only one person speaks at a time, that no one interrupts a person when -speaking, that no needless noises are made, and that all indecorums are -avoided. Such an officer is sometimes greatly needed in family circles. - -Children should be encouraged freely to use lungs and limbs outdoors, -or in hours for sport in the house. But at other times, in the domestic -circle, gentle tones and manners should be cultivated. The words -_gentleman_ and _gentlewoman_ came originally from the fact that the -uncultivated and ignorant classes used coarse and loud tones, and rough -words and movements; while only the refined circles habitually used -gentle tones and gentle manners. For the same reason, those born in -the higher circles were called “of gentle blood.” Thus it came that a -coarse and loud voice, and rough, ungentle manners, are regarded as -vulgar and plebeian. - -All these things should be taught to children gradually, and with -great patience and gentleness. Some parents, with whom good manners -are a great object, are in danger of making their children perpetually -uncomfortable, by suddenly surrounding them with so many rules that -they must inevitably violate some one or other a great part of the -time. It is much better to begin with a few rules, and be steady -and persevering with these till a habit is formed, and then take a -few more, thus making the process easy and gradual. Otherwise, the -temper of children will be injured; or, hopeless of fulfilling so many -requisitions, they will become reckless and indifferent to all. - -If a few brief, well-considered, and sensible rules of good manners -could be suspended in every school-room, and the children all required -to commit them to memory, it probably would do more to remedy the -defects of American manners, and to advance universal good-breeding, -than any other mode that could be so easily adopted. - -But, in reference to those who have enjoyed advantages for the -cultivation of good manners, and who duly estimate its importance, -one caution is necessary. Those who never have had such habits formed -in youth are under disadvantages which no benevolence of temper can -altogether remedy. They may often violate the tastes and feelings of -others, not from a want of proper regard for them, but from ignorance -of custom, or want of habit, or abstraction of mind, or from other -causes which demand forbearance and sympathy, rather than displeasure. -An ability to bear patiently with defects in manners, and to make -candid and considerate allowance for a want of advantages, or for -peculiarities in mental habits, is one mark of the benevolence of real -good-breeding. - -The advocates of monarchical and aristocratic institutions have always -had great plausibility given to their views, by the seeming tendencies -of our institutions to insubordination and bad manners. And it has been -too indiscriminately conceded by the defenders of the latter that such -are these tendencies, and that the offensive points in American manners -are the necessary result of democratic principles. - -But it is believed that both facts and reasoning are in opposition to -this opinion. The following extract from the work of De Tocqueville, -the great political philosopher of France, exhibits the opinion of an -impartial observer, when comparing American manners with those of the -English, who are confessedly the most aristocratic of all people. - -He previously remarks on the tendency of aristocracy to make men more -sympathizing with persons of their own peculiar class, and less so -toward those of lower degree; and he then contrasts American manners -with the English, claiming that the Americans are much the more -affable, mild, and social. “In America, where the privileges of birth -never existed, and where riches confer no peculiar rights on their -possessors, men acquainted with each other are very ready to frequent -the same places, and find neither peril nor disadvantage in the free -interchange of their thoughts. If they meet by accident, they neither -seek nor avoid intercourse; their manner is therefore natural, frank, -and open.” “If their demeanor is often cold and serious, it is never -haughty nor constrained.” But an “aristocratic pride is still extremely -great among the English; and as the limits of aristocracy are still -ill-defined, every body lives in constant dread lest advantage should -be taken of his familiarity. Unable to judge at once of the social -position of those he meets, an Englishman prudently avoids all contact -with them. Men are afraid lest some slight service rendered should draw -them into an unsuitable acquaintance; they dread civilities, and they -avoid the obtrusive gratitude of a stranger as much as his hatred.” - -Thus, _facts_ seem to show that when the most aristocratic nation in -the world is compared, as to manners, with the most democratic, the -judgment of strangers is in favor of the latter. And if good manners -are the outward exhibition of the democratic principle of impartial -benevolence and equal rights, surely the nation which adopts this -rule, both in social and civil life, is the most likely to secure the -desirable exterior. The aristocrat, by his principles, extends the -exterior of impartial benevolence to his own class only; the democratic -principle requires it to be extended _to all_. - -There is reason, therefore, to hope and expect more refined and -polished manners in America than in any other land; while all the -developments of taste and refinement, such as poetry, music, painting, -sculpture, and architecture, it may be expected, will come to as high a -state of perfection here as in any other nation. - -If this country increases in virtue and intelligence as it may, there -is no end to the wealth which will pour in as the result of our -resources of climate, soil, and navigation, and the skill, industry, -energy, and enterprise of our countrymen. This wealth, if used as -intelligence and virtue dictate, will furnish the means for a superior -education to all classes, and every facility for the refinement of -taste, intellect, and feeling. - -Moreover, in this country, labor is ceasing to be the badge of a -lower class; so that already it is disreputable for a man to be “a -lazy gentleman.” And this feeling must increase, till there is such -an equalization of labor as will afford all the time needful for -every class to improve the many advantages offered to them. Already, -through the munificence of some of our citizens, there are literary -and scientific advantages offered to all classes, rarely enjoyed -elsewhere. In most of our large cities and towns the advantages of -education now offered to the poorest classes, often without charge, -surpass what, some years ago, most wealthy men could purchase for any -price; and it is believed that a time will come when the poorest boy -in America can secure advantages which will equal what the heir of the -proudest peerage can now command. - -The records of the courts of France and Germany, (as detailed by the -Duchess of Orleans,) in and succeeding the brilliant reign of Louis -the Fourteenth—a period which was deemed the acme of elegance and -refinement—exhibit a grossness, a vulgarity, and a coarseness, not -to be found among the very lowest of our respectable poor. And the -biography of the English Beau Nash, who attempted to reform the manners -of the gentry in the times of Queen Anne, exhibits violations of the -rules of decency among the aristocracy which the commonest yeoman of -this land would feel disgraced in perpetrating. - -This shows that our lowest classes, at this period, are more refined -than were the highest in aristocratic lands a hundred years ago; and -another century may show the lowest classes in wealth, in this country, -attaining as high a polish as adorns those who now are leaders of good -manners in the courts of kings. - - - - -CHAPTER XIV. - -THE PRESERVATION OF GOOD TEMPER IN THE HOUSEKEEPER. - - -There is nothing which has a more abiding influence on the happiness of -a family than the preservation of equable and cheerful temper and tones -in the housekeeper. A woman who is habitually gentle, sympathizing, -forbearing, and cheerful, carries an atmosphere about her which imparts -a soothing and sustaining influence, and renders it easier for all to -do right, under her administration, than in any other situation. - -The writer has known families where the mother’s presence seemed the -sunshine of the circle around her—imparting a cheering and vivifying -power, scarcely realized till it was withdrawn. Every one, without -thinking of it, or knowing why it was so, experienced a peaceful and -invigorating influence as soon as he entered the sphere illumined by -her smile and sustained by her cheering kindness and sympathy. On the -contrary, many a good housekeeper, (good in every respect but this,) by -wearing a countenance of anxiety and dissatisfaction, and by indulging -in the frequent use of sharp and reprehensive tones, more than destroys -all the comfort which otherwise would result from her system, neatness, -and economy. - -There is a secret, social sympathy which every mind, to a greater or -less degree, experiences with the feelings of those around, as they are -manifested by the countenance and voice. A sorrowful, a discontented, -or an angry countenance produces a silent, sympathetic influence, -imparting a sombre shade to the mind, while tones of anger or complaint -still more effectually jar the spirits. - -No person can maintain a quiet and cheerful frame of mind while tones -of discontent and displeasure are sounding on the ear. We may gradually -accustom ourselves to the evil till it is partially diminished; but -it always is an evil which greatly interferes with the enjoyment of -the family state. There are sometimes cases where the entrance of the -mistress of a family seems to awaken a slight apprehension in every -mind around, as if each felt in danger of a reproof, for something -either perpetrated or neglected. A woman who should go around her house -with a small stinging snapper, which she habitually applied to those -whom she met, would be encountered with feelings very much like those -which are experienced by the inmates of a family where the mistress -often uses her countenance and voice to inflict similar penalties for -duties neglected. - -Yet there are many allowances to be made for housekeepers who sometimes -imperceptibly and unconsciously fall into such habits. A woman who -attempts to carry out any plans of system, order, and economy, and who -has her feelings and habits conformed to certain rules, is constantly -liable to have her plans crossed, and her taste violated, by the -inexperience or inattention of those about her. And no housekeeper, -whatever may be her habits, can escape the frequent recurrence of -negligence or mistake which interferes with her plans. - -It is probable that there is no class of persons in the world who -have such incessant trials of temper, and temptations to be fretful, -as American housekeepers; for a housekeeper’s business is not, like -that of the other sex, limited to a particular department, for which -previous preparation is made. It consists of ten thousand little -disconnected items, which can never be so systematically arranged -that there is no daily jostling somewhere. And in the best-regulated -families it is not unfrequently the case that some act of forgetfulness -or carelessness from some member will disarrange the business of -the whole day, so that every hour will bring renewed occasion for -annoyance. And the more strongly a woman realizes the value of time, -and the importance of system and order, the more will she be tempted to -irritability and complaint. - -The following considerations may aid in preparing a woman to meet such -daily crosses with even a cheerful temper and tones. - -In the first place, a woman who has charge of a large household should -regard her duties as dignified, important, and difficult. The mind -is so made as to be elevated and cheered by a sense of far-reaching -influence and usefulness. A woman who feels that she is a cipher, and -that it makes little difference how she performs her duties, has far -less to sustain and invigorate her than one who truly estimates the -importance of her station. A man who feels that the destinies of a -nation are turning on the judgment and skill with which he plans and -executes, has a pressure of motive and an elevation of feeling which -are great safeguards against all that is low, trivial, and degrading. - -So, an American mother and housekeeper who rightly estimates the long -train of influence which will pass down to thousands whose destinies, -from generation to generation, will be modified by those decisions -of her will which regulate the temper, principles, and habits of her -family, must be elevated above petty temptations which would otherwise -assail her. - -Again, a housekeeper should feel that she really has great difficulties -to meet and overcome. A person who wrongly thinks there is little -danger, can never maintain so faithful a guard as one who rightly -estimates the temptations which beset her. Nor can one who thinks that -they are trifling difficulties which she has to encounter, and trivial -temptations to which she must yield, so much enjoy the just reward of -conscious virtue and self-control as one who takes an opposite view of -the subject. - -A third method is, for a woman deliberately to calculate on having -her best-arranged plans interfered with very often, and to be in -such a state of preparation that the evil will not come unawares. So -complicated are the pursuits, and so diverse the habits of the various -members of a family, that it is almost impossible for every one to -avoid interfering with the plans and taste of a housekeeper in some one -point or another. It is, therefore, most wise for a woman to keep the -loins of her mind ever girt, to meet such collisions with a cheerful -and quiet spirit. - -Another important rule is, to form all plans and arrangements in -consistency with the means at command, and the character of those -around. A woman who has a heedless husband, and young children, and -incompetent domestics, ought not to make such plans as one may properly -form who will not, in so many directions, meet embarrassment. She must -aim at just as much as she can probably attain, and no more; and thus -she will usually escape much temptation, and much of the irritation of -disappointment. - -The fifth, and a very important consideration, is, that system, -economy, and neatness, are valuable only so far as they tend to promote -the comfort and well-being of those affected. Some women seem to act -under the impression that these advantages _must_ be secured, at all -events, even if the comfort of the family be the sacrifice. True, it -is very important that children grow up in habits of system, neatness, -and order; and it is very desirable that the mother give them every -incentive, both by precept and example; but it is still more important -that they grow up with amiable tempers, that they learn to meet the -crosses of life with patience and cheerfulness; and nothing has a -greater influence to secure this than a mother’s example. Whenever, -therefore, a woman can not accomplish her plans of neatness and order -without injury to her own temper or to the temper of others, she ought -to modify and reduce them until she can. - -The sixth method relates to the government of the tones of voice. In -many cases, when a woman’s domestic arrangements are suddenly and -seriously crossed, it is impossible not to feel some irritation. But it -_is_ always possible to refrain from angry tones. A woman can resolve -that, whatever happens, she will not speak till she can do it in a -calm and gentle manner. _Perfect silence_ is a safe resort, when such -control can not be attained as enables a person to speak calmly; and -this determination, persevered in, will eventually be crowned with -success. - -Many persons seem to imagine that tones of anger are needful, in -order to secure prompt obedience. But observation has convinced the -writer that they are _never_ necessary; that _in all cases_ reproof -administered in calm tones would be better. A case will be given in -illustration. - -A young girl had been repeatedly charged to avoid a certain arrangement -in cooking. On one day, when company was invited to dine, the direction -was forgotten, and the consequence was an accident which disarranged -every thing, seriously injured the principal dish, and delayed dinner -for an hour. The mistress of the family entered the kitchen just as it -occurred, and at a glance saw the extent of the mischief. For a moment -her eyes flashed and her cheeks glowed; but she held her peace. After -a minute or so, she gave directions in a calm voice as to the best -mode of retrieving the evil, and then left, without a word said to the -offender. - -After the company left, she sent for the girl, alone, and in a calm and -kind manner pointed out the aggravations of the case, and described -the trouble which had been caused to her husband, her visitors, and -herself. She then portrayed the future evils which would result from -such habits of neglect and inattention, and the modes of attempting to -overcome them; and then offered a reward for the future, if, in a given -time, she succeeded in improving in this respect. Not a tone of anger -was uttered; and yet the severest scolding of a practiced Xantippe -could not have secured such contrition, and determination to reform, as -were gained by this method. - -But similar negligence is often visited by a continuous stream of -complaint and reproof, which, in most cases, is met either by sullen -silence or impertinent retort, while anger prevents any contrition or -any resolution of future amendment. - -It is very certain that some ladies do carry forward a most efficient -government, both of children and domestics, without employing tones of -anger; and therefore they are not indispensable, nor on any account -desirable. - -Though some ladies of intelligence and refinement do fall unconsciously -into such a practice, it is certainly very unlady-like, and in very bad -taste, to _scold_; and the further a woman departs from all approach to -it, the more perfectly she sustains her character as a lady. - -Another method of securing equanimity amidst the trials of -domestic life is, to cultivate a habit of making allowances for the -difficulties, ignorance, or temptations of those who violate rule -or neglect duty. It is vain, and most unreasonable, to expect the -consideration and care of a mature mind in childhood and youth; or -that persons of such limited advantages as most domestics have enjoyed -should practice proper self-control, and possess proper habits and -principles. - -Every parent and every employer needs daily to cultivate the spirit -expressed in the divine prayer, “Forgive us our trespasses as we -forgive those who trespass against us.” The same allowances and -forbearance which we supplicate from our Heavenly Father, and desire -from our fellow-men in reference to our own deficiencies, we should -constantly aim to extend to all who cross our feelings and interfere -with our plans. - -The last and most important mode of securing a placid and cheerful -temper and tones is, by a constant belief in the influence of a -superintending Providence. All persons are too much in the habit of -regarding the more important events of life exclusively as under the -control of Perfect Wisdom; but the fall of a sparrow, or the loss of -a hair, they do not feel to be equally the result of his directing -agency. In consequence of this, Christian persons who aim at perfect -and cheerful submission to heavy afflictions, and who succeed to the -edification of all about them, are sometimes sadly deficient under -petty crosses. If a beloved child be laid in the grave, even if its -death resulted from the carelessness of a domestic or of a physician, -the eye is turned from the subordinate agent to the Supreme Guardian of -all; and to him they bow, without murmur or complaint. But if a pudding -be burned, or a room badly swept, or an errand forgotten, then vexation -and complaint are allowed, just as if these events were not appointed -by Perfect Wisdom as much as the sorer chastisement. - -A woman, therefore, needs to cultivate the _habitual_ feeling that -all the events of her nursery and kitchen are brought about by the -permission of our Heavenly Father; and that fretfulness or complaint -in regard to these is, in fact, complaining at the appointments of -God, and is really as sinful as unsubmissive murmurs amidst the sorer -chastisements of his hand. And a woman who cultivates this habit of -referring all the minor trials of life to the wise and benevolent -agency of a heavenly Parent, and daily seeks his sympathy and aid to -enable her to meet them with a quiet and cheerful spirit, will soon -find it the perennial spring of abiding peace and content. - -The power of religion to impart dignity and importance to the ordinary -and seemingly petty details of domestic life greatly depends upon the -degree of faith in the reality of a life to come, and of its eternal -results. A woman who is training a family simply with reference to -this life may find exalted motives as she looks forward to unborn -generations, whose temporal prosperity and happiness are depending upon -her fidelity and skill. But one who truly and firmly believes that this -life is but the beginning of an eternal career to every immortal inmate -of her home, and that the formation of tastes, habits, and character, -under her care, will bring forth fruits of good or ill, not only -through earthly generations, but through everlasting ages—such a woman -secures a calm and exalted principle of action, and a source of peace -which no earthly motives can impart. - - - - -CHAPTER XV. - -HABITS OF SYSTEM AND ORDER. - - -Any discussion of the equality of the sexes as to intellectual capacity -seems frivolous and useless, both because it can never be decided, -and because there would be no possible advantage in the decision. But -one topic, which is often drawn into this discussion, is of far more -consequence; and that is, the relative importance and difficulty of the -duties a woman is called to perform. - -It is generally assumed, and almost as generally conceded, that a -housekeeper’s business and cares are contracted and trivial; and that -the proper discharge of her duties demands far less expansion of mind -and vigor of intellect than the pursuits of the other sex. This idea -has prevailed because women, as a mass, have never been educated with -reference to their most important duties; while that portion of their -employments which is of least value has been regarded as the chief, -if not the sole, concern of a woman. The covering of the body, the -convenience of residences, and the gratification of the appetite, have -been too much regarded as the chief objects on which her intellectual -powers are to be exercised. - -But as society gradually shakes off the remnants of barbarism and the -intellectual and moral interests of man rise, in estimation, above the -merely sensual, a truer estimate is formed of woman’s duties, and of -the measure of intellect requisite for the proper discharge of them. -Let any man of sense and discernment become the member of a large -household, in which a well-educated and pious woman is endeavoring -systematically to discharge her multiform duties; let him fully -comprehend all her cares, difficulties, and perplexities; and it is -probable he would coincide in the opinion that no statesman at the head -of a nation’s affairs had more frequent calls for wisdom, firmness, -tact, discrimination, prudence, and versatility of talent, than such a -woman. - -She has a husband, to whose peculiar tastes and habits she must -accommodate herself; she has children, whose health she must guard, -whose physical constitutions she must study and develop, whose temper -and habits she must regulate, whose principles she must form, whose -pursuits she must guide. She has constantly changing domestics, with -all varieties of temper and habits, whom she must govern, instruct, and -direct; she is required to regulate the finances of the domestic state, -and constantly to adapt expenditures to the means and to the relative -claims of each department. She has the direction of the kitchen, where -ignorance, forgetfulness, and awkwardness, are to be so regulated that -the various operations shall each start at the right time, and all be -in completeness at the same given hour. She has the claims of society -to meet, visits to receive and return, and the duties of hospitality to -sustain. She has the poor to relieve; benevolent societies to aid; the -schools of her children to inquire and decide about; the care of the -sick and the aged; the nursing of infancy; and the endless miscellany -of odd items constantly recurring in a large family. - -Surely it is a pernicious and mistaken idea that the duties which -tax a woman’s mind are petty, trivial, or unworthy of the highest -grade of intellect and moral worth. Instead of allowing this feeling, -every woman should imbibe, from early youth, the impression that she -is in training for the discharge of the most important, the most -difficult, and the most sacred and interesting duties that can possibly -employ the highest intellect. She ought to feel that her station and -responsibilities in the great drama of life are second to none, either -as viewed by her Maker or in the estimation of all minds whose judgment -is most worthy of respect. - -She who is the mother and housekeeper in a large family is the -sovereign of an empire, demanding more varied cares, and involving more -difficult duties, than are really exacted of her who wears a crown and -professedly regulates the interests of the greatest nation on earth. - -There is no one thing more necessary to a housekeeper, in performing -her varied duties, than _a habit of system and order_; and yet -the peculiarly desultory nature of women’s pursuits, and the -embarrassments resulting from the state of domestic service in this -country, render it very difficult to form such a habit. But it is -sometimes the case that women who could and would carry forward a -systematic plan of domestic economy do not attempt it, simply from a -want of knowledge of the various modes of introducing it. It is with -reference to such that various modes of securing system and order, -which the writer has seen adopted, will be pointed out. - -A wise economy is nowhere more conspicuous than in a systematic -_apportionment of time_ to different pursuits. There are duties of -a religious, intellectual, social, and domestic nature, each having -different relative claims on attention. Unless a person has some -general plan of apportioning these claims, some will intrench on -others, and some, it is probable, will be entirely excluded. Thus some -find religious, social, and domestic duties so numerous, that no time -is given to intellectual improvement. Others find either social, or -benevolent, or religious interests excluded by the extent and variety -of other engagements. - -It is wise, therefore, for all persons to devise a systematic plan -which they will at least keep in view and aim to accomplish, and by -which a proper proportion of time shall be secured for all the duties -of life. - -In forming such a plan, every woman must accommodate herself to the -peculiarities of her situation. If she has a large family and a small -income, she must devote far more time to the simple duty of providing -food and raiment than would be right were she in affluence, and with -a small family. It is impossible, therefore, to draw out any general -plan which all can adopt. But there are some _general principles_, -which ought to be the guiding rules, when a woman arranges her domestic -employments. These principles are to be based on Christianity, which -teaches us to “seek first the kingdom of God,” and to deem food, -raiment, and the conveniences of life as of secondary account. Every -woman, then, ought to start with the assumption that the moral and -religious interests of her family are of more consequence than any -worldly concern, and that, whatever else may be sacrificed, these -shall be the leading object, in all her arrangements, in respect to -time, money, and attention. - -It is also one of the plainest requisitions of Christianity, that we -devote some of our time and efforts to the comfort and improvement -of others. There is no duty so constantly enforced, both in the Old -and New Testament, as that of charity, in dispensing to those who are -destitute of the blessings we enjoy. In selecting objects of charity, -the same rule applies to others as to ourselves; their moral and -religious interests are of the highest moment, and for them, as well as -for ourselves, we are to “seek first the kingdom of God.” - -Another general principle is, that our intellectual and social -interests are to be preferred to the mere gratification of taste -or appetite. A portion of time, therefore, must be devoted to the -cultivation of the intellect and the social affections. - -Another is, that the mere gratification of appetite is to be placed -last in our estimate; so that when a question arises as to which shall -be sacrificed, some intellectual, moral, or social advantage, or some -gratification of sense, we should invariably sacrifice the last. - -As health is indispensable to the discharge of every duty, nothing -which sacrifices that blessing is to be allowed in order to gain any -other advantage or enjoyment. There are emergencies when it is right -to risk health and life to save ourselves and others from greater -evils; but these are exceptions, which do not militate against the -general rule. Many persons imagine that if they violate the laws of -health in order to attend to religious or domestic duties, they are -guiltless before God. But such greatly mistake. We directly violate -the law, “Thou shalt not kill,” when we do what tends to risk or -shorten our own life. The life and happiness of all his creatures are -dear to our Creator; and he is as much displeased when we injure our -own interests as when we injure those of others. The idea, therefore, -that we are excusable if we harm no one but ourselves, is false and -pernicious. These, then, are some general principles to guide a woman -in systematizing her duties and pursuits. - -The Creator of all things is a Being of perfect system and order; and, -to aid us in our duty in this respect, he has divided our time by a -regularly returning day of rest from worldly business. In following -this example, the intervening six days may be subdivided to secure -similar benefits. In doing this, a certain portion of time must be -given to procure the means of livelihood, and for preparing food, -raiment, and dwellings. To these objects some must devote more, and -others less, attention. The remainder of time not necessarily thus -employed might be divided somewhat in this manner: The leisure of two -afternoons and evenings could be devoted to religious and benevolent -objects, such as religious meetings, charitable associations, school -visiting, and attention to the sick and poor. The leisure of two other -days might be devoted to intellectual improvement and the pursuits -of taste. The leisure of another day might be devoted to social -enjoyments, in making or receiving visits; and that of another, to -miscellaneous domestic pursuits, not included in the other particulars. - -It is probable that few persons could carry out such an arrangement -very strictly; but every one can make a systematic apportionment of -time, and at least _aim_ at accomplishing it; and they can also compare -with such a general outline the time which they actually devote to -these different objects, for the purpose of modifying any mistaken -proportions. - -Without attempting any such systematic employment of time, and carrying -it out, so far as they can control circumstances, most women are rather -driven along by the daily occurrences of life; so that, instead of -being the intelligent regulators of their own time, they are the mere -sport of circumstances. There is nothing which so distinctly marks the -difference between wreak and strong minds as the question whether they -control circumstances or circumstances control them. - -It is very much to be feared that the apportionment of time actually -made by most women exactly inverts the order required by reason and -Christianity. Thus the furnishing a needless variety of food, the -conveniences of dwellings, and the adornments of dress, often take a -larger portion of time than is given to any other object. Next after -this comes intellectual improvement; and last of all, benevolence and -religion. - -It may be urged that it is indispensable for most persons to give more -time to earn a livelihood, and to prepare food, raiment, and dwellings, -than to any other object. But it may be asked, how much of the time -devoted to these objects is employed in preparing varieties of food -not necessary, but rather injurious, and how much is spent for those -parts of dress and furniture not indispensable, and merely ornamental? -Let a woman subtract from her domestic employments all the time given -to pursuits which are of no use, except as they gratify a taste for -ornament, or minister increased varieties to tempt the appetite, and -she will find that much which she calls “domestic duty,” and which -prevents her attention to intellectual, benevolent, and religious -objects, should be called by a very different name. - -No woman has a right to give up attention to the higher interests of -herself and others for the ornaments of person or the gratification -of the palate. To a certain extent, these lower objects are lawful -and desirable; but when they intrude on nobler interests, they become -selfish and degrading. Every woman, then, when employing her hands in -ornamenting her person, her children, or her house, ought to calculate -whether she has devoted _as much_ time to the really more important -wants of herself and others. If she has not, she may know that she is -doing wrong, and that her system or apportioning her time and pursuits -should be altered. - -Some persons endeavor to systematize their pursuits by apportioning -them to particular hours of each day. For example, a certain period -before breakfast is given to devotional duties; after breakfast, -certain hours are devoted to exercise and domestic employments; other -hours, to sewing, or reading, or visiting; and others, to benevolent -duties. But in most cases it is more difficult to systematize the hours -of each day than it is to secure some regular division of the week. - -In regard to the minutiæ of family work, the writer has known the -following methods to be adopted. Monday, with some of the best -housekeepers, is devoted to preparing for the labors of the week. -Any extra cooking, the purchasing of articles to be used during the -week, the assorting of clothes for the wash, and mending such as would -otherwise be injured—these, and similar items, belong to this day. -Tuesday is devoted to washing, and Wednesday to ironing. On Thursday, -the ironing is finished off, the clothes are folded and put away, -and all articles which need mending are put in the mending-basket -and attended to. Friday is devoted to sweeping and house-cleaning. -On Saturday, and especially the last Saturday of every month, every -department is put in order; the casters and table furniture are -regulated, the pantry and cellar inspected, the trunks, drawers, and -closets arranged, and every thing about the house put in order for -Sunday. By this regular recurrence of a particular time for inspecting -every thing, nothing is forgotten till ruined by neglect. - -Another mode of systematizing relates to providing proper supplies -of conveniences, and proper places in which to keep them. Thus, some -ladies keep a large closet, in which are placed the tubs, pails, -dippers, soap-dishes, starch, bluing, clothes-lines, clothes-pins, -and every other article used in washing; and in the same, or another -place, is kept every convenience for ironing. In the sewing department, -a trunk, with suitable partitions, is provided, in which are placed, -each in its proper place, white thread of all sizes, colored thread, -yarns for mending, colored and black sewing-silks and twist, tapes and -bobbins of all sizes, white and colored welting-cords, silk braids and -cords, needles of all sizes, papers of pins, remnants of linen and -colored cambric, a supply of all kinds of buttons used in the family, -black and white hooks and eyes, a yard-measure, and all the patterns -used in cutting and fitting. These are done up in separate parcels, -and labeled. In another trunk, or in a piece-bag, such as has been -previously described, are kept all pieces used in mending, arranged -in order. A trunk like the first mentioned will save many steps, and -often much time and perplexity; while by purchasing articles thus by -the quantity, they come much cheaper than if bought in little portions -as they are wanted. Such a trunk should be kept locked, and a smaller -supply for current use retained in a work-basket. - -A full supply of all conveniences in the kitchen and cellar, and a -place appointed for each article, very much facilitate domestic labor. -For want of this, much vexation and loss of time is occasioned while -seeking vessels in use, or in cleansing those employed by different -persons for various purposes. It would be far better for a lady to -give up some expensive article in the parlor, and apply the money thus -saved for kitchen conveniences, than to have a stinted supply where the -most labor is to be performed. If our countrywomen would devote more -attention to comfort and convenience, and less to show, it would be a -great improvement. Expensive mirrors and pier-tables in the parlor, and -an unpainted, gloomy, ill-furnished kitchen, not unfrequently are found -under the same roof. - -Another important item in systematic economy is, the apportioning -of _regular_ employment to the various members of a family. If a -housekeeper can secure the co-operation of _all_ her family, she will -find that “many hands make light work.” There is no greater mistake -than in bringing up children to feel that they must be taken care of -and waited on by others, without any corresponding obligations on their -part. The extent to which young children can be made useful in a family -would seem surprising to those who have never seen a _systematic_ and -_regular_ plan for utilizing their services. The writer has been in a -family where a little girl of eight or nine years of age washed and -dressed herself and young brother, and made their small beds, before -breakfast; set and cleared all the tables for meals, with a little help -from a grown person in moving tables and spreading cloths; while all -the dusting of parlors and chambers was also neatly performed by her. -A brother of ten years old brought in and piled all the wood used in -the kitchen and parlor, brushed the boots and shoes, went on errands, -and took all the care of the poultry. They were children whose parents -could afford to hire servants to do this, but who chose to have their -children grow up healthy and industrious, while proper instruction, -system, and encouragement, made these services rather a pleasure than -otherwise to the children. - -Some parents pay their children for such services; but this is -hazardous, as tending to make them feel that they are not bound to -be helpful without pay, and also as tending to produce a hoarding, -money-making spirit. But where children have no hoarding propensities, -and need to acquire a sense of the value of property, it may be well -to let them earn money for some extra services rather as a favor. When -this is done, they should be taught to spend it for others as well as -for themselves; and in this way a generous and liberal spirit will be -cultivated. - -There are some mothers who take pains to teach their boys most of the -domestic arts which their sisters learn. The writer has seen boys -mending their own garments, and aiding their mother or sisters in the -kitchen, with great skill and adroitness; and at an early age they -usually very much relish joining in such occupations. The sons of such -mothers, in their college life, or in roaming about the world, or in -nursing a sick wife or infant, find occasion to bless the forethought -and kindness which prepared them for such emergencies. Few things are -in worse taste than for a man needlessly to busy himself in women’s -work; and yet a man never appears in a more interesting attitude than -when, by skill in such matters, he can save a mother or wife from care -and suffering. The more a boy is taught to use his hands in every -variety of domestic employment, the more his faculties, both of mind -and body, are developed; for mechanical pursuits exercise the intellect -as well as the hands. The early training of New-England boys, in which -they turn their hand to almost every thing, is one great reason of the -quick perceptions, versatility of mind, and mechanical skill, for which -that portion of our countrymen is distinguished. - -It is equally important that young girls should be taught to do some -species of handicraft that generally is done by men, and especially -with reference to the frequent emigration to new territories where -well-trained mechanics are scarce. To hang wall-paper, repair locks, -glaze windows, and mend various household articles, require a skill -in the use of tools which every young girl should acquire. If she -never has any occasion to apply this knowledge and skill by her own -hands, she will often find it needful in directing and superintending -incompetent workmen. - -The writer has known one mode of systematizing the aid of the older -children in a family, which, in some cases of very large families, -it may be well to imitate. In the case referred to, when the oldest -daughter was eight or nine years old, an infant sister was given to -her as her special charge. She tended it, made and mended its clothes, -taught it to read, and was its nurse and guardian through all its -childhood. Another infant was given to the next daughter, and thus the -children were all paired in this interesting relation. In addition to -the relief thus afforded to the mother, the elder children were in -this way qualified for their future domestic relations, and both older -and younger bound to each other by peculiar ties of tenderness and -gratitude. - -In offering these examples of various modes of systematizing, one -suggestion may be worthy of attention. It is not unfrequently the -case that ladies who find themselves cumbered with oppressive cares, -after reading remarks on the benefits of system, immediately commence -the task of arranging their pursuits with great vigor and hope. They -divide the day into regular periods, and give each hour its duty; -they systematize their work, and endeavor to bring every thing into -a regular routine. But in a short time they find themselves baffled, -discouraged, and disheartened, and finally relapse into their former -desultory ways, in a sort of resigned despair. - -The difficulty in such cases is, that they attempt too much at a time. -There is nothing which so much depends upon _habit_ as a systematic -mode of performing duty; and where no such habit has been formed, it -is impossible for a novice to start at once into a universal mode of -systematizing, which none but an adept could carry through. The only -way for such persons is to begin with a little at a time. Let them -select some three or four things, and resolutely attempt to conquer at -these points. In time, a habit will be formed of doing a few things at -regular periods, and in a systematic way. Then it will be easy to add -a few more; and thus, by a gradual process, the object can be secured, -which would be vain to attempt by a more summary course. - -Early rising is almost an indispensable condition to success in such -an effort; but where a woman lacks either the health or the energy to -secure a period for devotional duties before breakfast, let her select -that hour of the day in which she will be least liable to interruption, -and let her then seek strength and wisdom from the only true Source. -At this time let her take a pen, and make a list of all the things -which she considers as duties. Then let calculation be made whether -there be time enough, in the day or the week, for all these duties. If -there be not, let the least important be stricken from the list, as not -being duties, and therefore to be omitted. In doing this, let a woman -remember that, though “what we shall eat, and what we shall drink, and -wherewithal we shall be clothed,” are matters requiring due attention, -they are very apt to obtain a wrong relative importance, while -intellectual, social, and moral interests receive too little regard. - -In this country, eating, dressing, and household furniture and -ornaments, take far too large a place in the estimate of relative -importance; and it is probable that most women could modify their views -and practice so as to come nearer to the Saviour’s requirements. No -woman has a right to put a stitch of ornament on any article of dress -or furniture, or to provide one superfluity in food, until she is sure -she can secure time for all her social, intellectual, benevolent, and -religious duties. If a woman will take the trouble to make such a -calculation as this, she will usually find that she has time enough to -perform all her duties easily and well. - -It is impossible for a conscientious woman to secure that peaceful mind -and cheerful enjoyment of life which all should seek, who is constantly -finding her duties jarring with each other, and much remaining undone -which she feels that she ought to do. In consequence of this, there -will be a secret uneasiness which will throw a shade over the whole -current of life, never to be removed till she so efficiently defines -and regulates her duties that she can fulfill them all. - -And here the writer would urge upon young ladies the importance of -forming habits of system while unembarrassed with those multiplied -cares which will make the task so much more difficult and hopeless. -Every young lady can systematize her pursuits, to a certain extent. She -can have a particular day for mending her wardrobe, and for arranging -her trunks, closets, and drawers. She can keep her work-basket, her -desk at school, and all her other conveniences, in their proper places -and in regular order. She can have regular periods for reading, -walking, visiting, study, and domestic pursuits. And by following this -method in youth, she will form a taste for regularity and a habit of -system which will prove a blessing to her through life. - - - - -CHAPTER XVI. - -HEALTH OF MIND. - - -There is such an intimate connection between the body and mind, that -the health of one can not be preserved without a proper care of the -other. And it is from a neglect of this principle that some of the most -exemplary and conscientious persons in the world suffer a thousand -mental agonies from a diseased state of body, while others ruin the -health of the body by neglecting the proper care of the mind. - -When the mind is excited by earnest intellectual effort, or by strong -passions, the blood rushes to the head and the brain is excited. Sir -Astley Cooper records that, in examining the brain of a young man who -had lost a portion of his skull, whenever “he was agitated by some -opposition to his wishes,” “the blood was sent with increased force -to his brain,” and the pulsations “became frequent and violent.” The -same effect was produced by any intellectual effort; and the flushed -countenance which attends earnest study or strong emotions of interest -of any kind, is an external indication of the suffused state of the -brain from such causes. - -In exhibiting the causes which injure the health of the mind, we shall -find them to be partly physical, partly intellectual, and partly moral. - -The first cause of mental disease and suffering is not unfrequently in -the want of a proper supply of duly oxygenized blood. It has been shown -that the blood, in passing through the lungs, is purified by the oxygen -of the air combining with the superabundant hydrogen and carbon of the -venous blood, thus forming carbonic acid and water, which are expired -into the atmosphere. Every pair of lungs is constantly withdrawing from -the surrounding atmosphere its healthful principle, and returning one -which is injurious to human life. - -When, by confinement and this process, the air is deprived of its -appropriate supply of oxygen, the purification of the blood is -interrupted, and it passes, without being properly prepared, into the -brain, producing languor, restlessness, and inability to exercise -the intellect and feelings. Whenever, therefore, persons sleep in -a close apartment, or remain for a length of time in a crowded or -ill-ventilated room, a most pernicious influence is exerted on the -brain, and, through this, on the mind. A person who is often exposed -to such influences can never enjoy that elasticity and vigor of mind -which is one of the chief indications of its health. This is the reason -why all rooms for religious meetings, and all school-rooms and sleeping -apartments, should be so contrived as to secure a constant supply -of fresh air from without. The minister who preaches in a crowded -and ill-ventilated apartment loses much of his power to feel and to -speak, while the audience are equally reduced in their capability of -attending. The teacher who confines children in a close apartment -diminishes their ability to study, or to attend to instructions. And -the person who habitually sleeps in a close room impairs mental energy -in a similar degree. It is not unfrequently the case that depression of -spirits and stupor of intellect are occasioned solely by inattention to -this subject. - -Another cause of mental disease is the excessive exercise of the -intellect or feelings. If the eye is taxed beyond its strength by -protracted use, its blood-vessels become gorged, and the bloodshot -appearance warns of the excess and the need of rest. The brain is -affected in a similar manner by excessive use, though the suffering -and inflamed organ can not make its appeal to the eye. But there are -some indications which ought never to be misunderstood or disregarded. -In cases of pupils at school or at college, a diseased state, from -overaction, is often manifested by increased clearness of mind, and -temporary ease and vigor of mental action. In one instance, known to -the writer, a most exemplary and industrious pupil, anxious to improve -every hour, and ignorant or unmindful of the laws of health, first -manifested the diseased state of her brain and mind by demands for -more studies, and a sudden and earnest activity in planning modes of -improvement for herself and others. When warned of her danger, she -protested that she never was better in her life; that she took regular -exercise in the open air, went to bed in season, slept soundly, and -felt perfectly well; that her mind was never before so bright and -clear, and study never so easy and delightful. And at this time she was -on the verge of derangement, from which she was saved only by an entire -cessation of all intellectual efforts. - -A similar case occurred, under the eye of the writer, from overexcited -feelings. It was during a time of unusual religious interest in the -community, and the mental disease was first manifested by the pupil -bringing her hymn-book or Bible to the class-room, and making it her -constant resort in every interval of school duty. It finally became -impossible to convince her that it was her duty to attend to any -thing else; her conscience became morbidly sensitive, her perceptions -indistinct, her deductions unreasonable; and nothing but entire change -of scene and exercise, and occupation of her mind by amusement, saved -her. When the health of the brain was restored, she found that she -could attend to the “one thing needful,” not only without interruption -of duty or injury to health, but rather so as to promote both. -Clergymen and teachers need most carefully to notice and guard against -the dangers here alluded to. - -Any such attention to religion as prevents the performance of daily -duties and needful relaxation is dangerous, and tends to produce such a -state of the brain as makes it impossible to feel or judge correctly. -And when any morbid and unreasonable pertinacity appears, much exercise -and engagement in other interesting pursuits should be urged, as the -only mode of securing the religious benefits aimed at. And whenever -any mind is oppressed with care, anxiety, or sorrow, the amount of -active exercise in the fresh air should be greatly increased, that the -action of the muscles may withdraw the blood which, in such seasons, is -constantly tending too much to the brain. At the same time, innocent -and healthful amusement should be urged as a duty. - -There has been a most appalling amount of suffering, derangement, -disease, and death, occasioned by a want of attention to this subject, -in teachers and parents. Uncommon precocity in children is usually the -result of an unhealthy state of the brain; and in such cases medical -men would now direct that the wonderful child should be deprived of -all books and study, and turned to play out in the fresh air. Instead -of this, parents frequently add fuel to the fever of the brain, by -supplying constant mental stimulus, until the victim finds refuge in -idiocy or an early grave. Where such fatal results do not occur, the -brain in many cases is so weakened that the prodigy of infancy sinks -below the medium of intellectual powers in after-life. - -In our colleges, too, many of the most promising minds sink to an early -grave, or drag out a miserable existence, from this same cause. And it -is an evil as yet little alleviated by the increase of physiological -knowledge. Every college and professional school, and every seminary -for young ladies, needs a medical man or woman, not only to lecture -on physiology and the laws of health, but empowered by official -capacity to investigate the case of every pupil, and, by authority, to -enforce such a course of study, exercise, and repose as the physical -system requires. The writer has found by experience that in a large -institution there is one class of pupils who need to be restrained by -penalties from late hours and excessive study, as much as another class -need stimulus to industry. - -Under the head of excessive mental action must be placed the indulgence -of the imagination in novel-reading and “castle-building.” This kind of -stimulus, unless counter-balanced by physical exercise, not only wastes -time and energies, but undermines the vigor of the nervous system. The -imagination was designed by our wise Creator as a charm and stimulus to -animate to benevolent activity, and its perverted exercise seldom fails -to bring a penalty. - -Another cause of mental disease is the want of the appropriate exercise -of the various faculties of the mind. On this point Dr. Combe remarks: -“We have seen that, by disuse, muscles become emaciated, bone softens, -blood-vessels are obliterated, and nerves lose their characteristic -structure. The brain is no exception to this general rule. The tone of -it is also impaired by permanent inactivity, and it becomes less fit -to manifest the mental powers with readiness and energy.” It is “the -withdrawal of the stimulus necessary for its healthy exercise which -renders solitary confinement so severe a punishment, even to the most -daring minds. It is a lower degree of the same cause which renders -continuous seclusion from society so injurious to both mental and -bodily health.” - -“Inactivity of intellect and of feeling is a very frequent predisposing -cause of every form of nervous disease. For demonstrative evidence -of this position, we have only to look at the numerous victims to be -found among persons who have no call to exertion in gaining the means -of subsistence, and no objects of interest on which to exercise their -mental faculties, and who consequently sink into a state of mental -sloth and nervous weakness.” “If we look abroad upon society, we shall -find innumerable examples of mental and nervous debility from this -cause. When a person of some mental capacity is confined for a long -time to an unvarying round of employment which affords neither scope -nor stimulus for one half of the faculties, and, from want of education -or society, has no external resources; the mental powers, for want of -exercise, become blunted, and the perceptions slow and dull.” “The -intellect and feelings, not being provided with interests external -to themselves, must either become inactive and weak, or work upon -themselves and become diseased.” - -“The most frequent victims of this kind of predisposition are females -of the middle and higher ranks, especially those of a nervous -constitution and good natural abilities; but who, from an ill-directed -education, possess nothing more solid than mere accomplishments, and -have no materials for thought,” and no “occupation to excite interest -or demand attention.” “The liability of such persons to melancholy, -hysteria, hypochondriasis, and other varieties of mental distress, -really depends on a state of irritability of the brain, induced by its -imperfect exercise.” - -These remarks of a medical man illustrate the principles before -indicated—namely, that the demand of Christianity, that we live to save -from eternal evils and promote the highest and eternal happiness of -our race, has for its aim not only the general good, but the highest -happiness of the individual in offering abundant exercise for all the -noblest faculties. - -A person possessed of wealth, who has nothing more noble to engage -attention than seeking personal enjoyment, subjects the mental powers -and moral feelings to a degree of inactivity utterly at war with -health and mind. And the greater the capacities, the greater are the -sufferings which result from this cause. Any one who has read the -misanthropic wailings of Lord Byron has seen the necessary result of -great and noble powers bereft of their appropriate exercise, and, in -consequence, becoming sources of the keenest suffering. - -It is this view of the subject which has often awakened feelings of -sorrow and anxiety in the mind of the writer, while aiding in the -development and education of superior feminine minds in the wealthier -circles. Not because there are not noble objects for interest -and effort abundant, and within reach of such minds, but because -long-established custom has made it seem so quixotic to the majority, -even of the professed followers of Christ, for a woman of wealth to -practice any great self-denial, that few have independence of mind -and Christian principle sufficient to overcome such an influence. The -more a mind has its powers developed, the more does it aspire and pine -after some object worthy of its energies and affections; and they are -commonplace and phlegmatic characters who are most free from such -deep-seated wants. Many a young woman, of fine genius and elevated -sentiment, finds a charm in Lord Byron’s writings, because they present -a glowing picture of what, to a certain extent, must be felt by every -well-developed mind which has no nobler object in life than the pursuit -of self-gratification. - -If young ladies of wealth could pursue their education under the full -conviction that the increase of their powers and advantages increased -their obligations to use all for the great and sublime end for which -our Saviour toiled and suffered, and with some plan of benevolent -enterprise in view, what new motives of interest would be added to -their daily pursuits! And what blessed results would follow to our -beloved country if all well-educated women carried out the principles -of Christianity in the exercise of their developed powers! - -The benevolent activities called forth in our late dreadful war -illustrate the blessed influence on character and happiness in having a -noble object for which to labor and suffer. In illustration of this may -be mentioned the experience of one of the noble women who, in a sickly -climate and fervid season, devoted herself to the ministries of a -military hospital. Separated from an adored husband, deprived of wonted -comforts and luxuries, and toiling in humble and unwonted labors, -she yet recalls this as one of the happiest periods of her life. And -it was not the mere exercise of benevolence and piety in ministering -comfort and relieving suffering. It was, still more, the elevated -enjoyment which only an enlarged and cultivated mind can attain, in -the inspirations of grand and far-reaching results purchased by such -sacrifice and suffering. It was in aiding to save her well-loved -country from impending ruin, and to preserve to coming generations the -blessings of true liberty, self-government, and the Christian life by -which toils and suffering became triumphant joys. - -Every Christian woman who “walks by faith and not by sight,” who looks -forward to the results of self-sacrificing labor for the ignorant and -sinful as they will enlarge and expand through everlasting ages, may -rise to the same elevated sphere of experience and happiness. - -On the contrary, the more highly cultivated the mind devoted to mere -selfish enjoyment, the more are the sources of true happiness closed, -and the soul left to helpless emptiness and unrest. - -The indications of a diseased mind, owing to the want of the proper -exercise of its powers, are apathy, discontent, a restless longing for -excitement, a craving for unattainable good, a diseased and morbid -action of the imagination, dissatisfaction with the world, and -factitious interest in trifles which the mind feels to be unworthy -of its powers. Such minds sometimes seek alleviation in exciting -amusements; others resort to the grosser enjoyments of sense. Oppressed -with the extremes of languor, or over-excitement, or apathy, the body -fails under the wearing process, and adds new causes of suffering to -the mind. Such the compassionate Saviour calls to his service, in the -appropriate terms, “Come unto me, all ye that labor and are heavy -laden, and I will give you rest. Take my yoke upon you, and learn of -me,” “and ye shall find rest unto your souls.” - - - - -CHAPTER XVII. - -CARE OF THE AGED. - - -One of the most interesting and instructive illustrations of the -design of our Creator, in the institution of the family state, is the -preservation of the aged after their faculties decay and usefulness -in ordinary modes seems to be ended. By most persons this period -of infirmities and uselessness is anticipated with apprehension, -especially in the case of those who have lived an active, useful life, -giving largely of service to others, and dependent for most resources -of enjoyment on their own energies. - -To lose the resources of sight or hearing, to become feeble in body, -so as to depend on the ministries of others, and finally to gradually -decay in mental force and intelligence, to many seems far worse than -death. Multitudes have prayed to be taken from this life when their -usefulness is thus ended. - -But a true view of the design of the family state, and of the ministry -of the aged and helpless in carrying out this design, would greatly -lessen such apprehensions, and might be made a source of pure and -elevated enjoyment. - -The Christian virtues of patience with the unreasonable, of -self-denying labor for the weak, and of sympathy with the afflicted, -are dependent, to a great degree, on cultivation and habit, and these -can be gained only in circumstances demanding the daily exercise of -these graces. In this aspect, continued life in the aged and infirm -should be regarded as a blessing and privilege to a family, especially -to the young, and the cultivation of the graces that are demanded by -that relation should be made a definite and interesting part of their -education. A few of the methods to be attempted for this end will be -suggested. - -In the first place, the object for which the aged are preserved -in life, when in many cases they would rejoice to depart, should -be definitely kept in recollection, and a sense of gratitude and -obligation be cultivated. They should be looked up to and treated as -ministers sustained by our Heavenly Father in a painful experience, -expressly for the good of those around them. This appreciation of their -ministry and usefulness will greatly lessen their trials, and impart -consolation. If, in hours of weariness and infirmity, they wonder why -they are kept in a useless and helpless state to burden others around, -they should be assured that they are not useless; and this not only by -word, but, better still, by the manifestation of those virtues which -such opportunities alone can secure. - -Another mode of cheering the aged is to engage them in the domestic -games and sports which unite the old and the young in amusement. Many -a weary hour may thus be enlivened for the benefit of all concerned. -And here will often occur opportunities of self-denying benevolence in -relinquishing personal pursuits and gratification thus to promote the -enjoyment of the infirm and dependent. Reading aloud is often a great -source of enjoyment to those who by age are deprived of reading for -themselves. So the effort to gather news of the neighborhood and impart -it, is another mode of relieving those deprived of social gatherings. - -There is no period in life when those courtesies of good-breeding -which recognize the relations of superior and inferior should be more -carefully cherished than when there is need of showing them toward -those of advancing age. To those who have controlled a household, and -still more to those who in public life have been honored and admired, -the decay of mental powers is peculiarly trying, and every effort -should be made to lessen the trial by courteous attention to their -opinions, and by avoiding all attempts to controvert them, or to make -evident any weakness or fallacy in their conversation. - -In regard to the decay of bodily or mental faculties, much more can -be done to prevent or retard them than is generally supposed, and -some methods for this end which have been gained by observation or -experience will be presented. - -As the exercise of all our faculties tends to increase their power, -unless it be carried to excess, it is very important that the aged -should be provided with useful employment suited to their strength and -capacity. Nothing hastens decay so fast as to remove the _stimulus_ -of useful activity. It should become a study with those who have the -care of the aged to interest them in some useful pursuit, and to -convince them that they are in some measure actively contributing to -the general welfare. In the country and in families where the larger -part of the domestic labor is done without servants, it is very easy -to keep up an interest in domestic industrial employments. The tending -of a small garden in summer, the preparation of fuel and food, the -mending of household utensils—these and many other occupations of the -hands will keep alive activity and interest in a man; while for women -there are still more varied resources. There is nothing that so soon -hastens decay and lends acerbity to age as giving up all business and -responsibility, and every mode possible should be devised to prevent -this result. - -As age advances, all the bodily functions move more slowly, and -consequently the generation of animal heat, by the union of oxygen and -carbon in the capillaries, is in smaller proportion than in the midday -of life. For this reason some practices, safe for the vigorous, must be -relinquished by the aged; and one of these is the use of the cold bath. -It has often been the case that rheumatism has been caused by neglect -of this caution. More than ordinary care should be taken to preserve -animal heat in the aged, especially in the hands and the feet. - -In many families will be found an aged brother, or sister, or other -relative who has no home, and no claim to a refuge in the family circle -but that of kindred. Sometimes they are poor and homeless; for want -of a faculty for self-supporting business; and sometimes they have -peculiarities of person or disposition which render their society -undesirable. These are cases where the pitying tenderness of the -Saviour should be remembered, and for his sake patient kindness and -tender care be given, and he will graciously accept it as an offering -of love and duty to himself. “Inasmuch as ye have done it to the least -of these my brethren, ye have done it to me.” - -It is sometimes the case that even parents in old age have had occasion -to say, with the forsaken King Lear, “How sharper than a serpent’s -tooth it is to have a thankless child!” It is right training in early -life alone that will save from this. - -In the opening of China and the probable influx of its people, there is -one cause for congratulation to a nation that is failing in the virtue -of reverence. The Chinese are distinguished above all other nations -for their respect for the aged, and especially for their reverence for -aged parents and conformity to their authority, even to the last. This -virtue is cultivated to a degree that is remarkable, and has produced -singular and favorable results on the national character, which it is -hoped may be imparted to the land to which they are flocking in such -multitudes. For with all their peculiarities of pagan philosophy and -their Oriental eccentricities of custom and practical life, they are -everywhere renowned for their uniform and elegant courtesy—a most -commendable virtue, and one arising from habitual deference to the aged -more than from any other source. - -But every person, in approaching the trials and helplessness of age, -needs to consider that the very performance of these duties toward -one’s self by all around may tend to induce a selfish and exacting -spirit, or querulous complaints at forgetfulness or neglect. And -constant service and petting may tempt to self-indulgent uselessness. -Approaching age sometimes leads to the relinquishment of active -life; and this tends to induce imbecility of body and mind, which, -like all instruments, are kept bright by use. The course of wisdom -is to redouble exertions in cultivating self-denying regard for -the convenience and comfort of others, and perpetuating, as far as -possible, useful labors. - -One of the most lovely and beautiful features in a family circle is -the aged father or mother sympathizing in the joys and sorrows of the -young, and watching for occasions to please and serve all around. - - - - -CHAPTER XVIII. - -THE CARE OF DOMESTIC ANIMALS. - - -One of the most interesting illustrations of the design of our -benevolent Creator in establishing the family state is the nature of -the domestic animals connected with it. At the very dawn of life, the -infant watches with delight the graceful gambols of the kitten, and -soon makes it a playmate. Meantime, its outcries when hurt appeal to -kindly sympathy, and its sharp claws to fear; while the child’s mother -has a constant opportunity to inculcate kindness and care for weak -and ignorant creatures. Then the dog becomes the outdoor playmate and -guardian of early childhood, and he also guards himself by cries of -pain, and protects himself by his teeth. At the same time, his faithful -loving nature and caresses awaken corresponding tenderness and care; -while the parent, again, has a daily opportunity to inculcate these -virtues toward the helpless and dependent. As the child increases in -knowledge and reason, the horse, cows, poultry, and other domestic -animals come under his notice. These do not ordinarily express their -hunger or other sufferings by cries of distress, but depend more on the -developed reason and humanity of man. And here the parent is called -upon to instruct a child in the nature and wants of each, that he may -intelligently provide for their sustenance and for their protection -from injury and disease. - -To assist in this important duty of home life, which so often falls -to the supervision of woman, the following information is prepared -through the kindness of one of the editors of a prominent, widely known -agricultural paper. - -Domestic animals are very apt to catch the spirit and temper of their -masters. A surly man will be very likely to have a cross dog and a -biting horse. A passionate man will keep all his animals in moral fear -of him, making them snappish, and liable to hurt those of whom they -are not afraid. - -It is, therefore, most important that all animals should be treated -uniformly with kindness. They are all capable of returning affection, -and will show it very pleasantly if we manifest affection for them. -They also have intuitive perceptions of our emotions which we can not -conceal. A sharp, ugly dog will rarely bite a person who has no fear of -him. A horse knows, the moment a man mounts or takes the reins, whether -he is afraid or not; and so it is with other animals. - -If live stock can not be well fed, they ought not to be kept. One -well-wintered horse is worth as much as two that drag through on -straw, and by browsing the hedgerows. The same is true of oxen, and -emphatically so of cows. The owner of a half-starved dog loses the use -of him almost altogether; for at the very time—the night—when he is -most needed as a guard, he must be off scouring the country for food. - -_Shelter_ in winter is most important for cows. They should have good -tight stables or byres, well ventilated, and so warm that water in a -pail will only freeze a little on the top the severest nights. Oxen -should have the same stabling, though they bear cold better. Horses in -stables will bear almost any degree of cold, if they have all they can -eat. Sheep, except young lambs, are well enough sheltered in dry sheds, -with one end open. Cattle, sheep, and dogs do not sweat as horses do, -they “loll;” that is, water or slabber runs from their tongues; hence -they are not liable to take cold as the horse is. Hogs bear cold pretty -well; but they eat enough to convince any one that true economy lies in -giving them warm styes in winter, for the colder they are the more they -eat. Fowls will not lay in cold weather unless they have light and warm -quarters. - -_Cleanliness_ is indispensable, if one would keep his animals healthy. -In their wild state all our domestic animals are very clean, and, at -the same time, very healthy. The hog is not naturally a dirty animal, -but quite the reverse. He enjoys currying as much as a horse or cow, -and would be as careful of his litter as a cat if he had a fair chance. - -Horses ought to be groomed daily; cows and oxen as often as twice a -week; dogs should be washed with soap-suds frequently. Stables should -be cleaned out daily. Absorbents of liquid in stables should be removed -as often as they become wet. Dry earth is one of the best absorbents, -and is especially useful in the fowl-house. Hogs in pens should have -straw for their rests or lairs, and it should be often renewed. - -_Parasitic Vermin._—These are lice, fleas, ticks, the scale insects, -and other pests which afflict our live stock. There are many ways of -destroying them; the best and safest is a free use of _carbolic acid -soap_. The larger animals, as well as hogs, dogs, and sheep, may be -washed in strong suds of this soap without fear, and the application -repeated after a week. This generally destroys both the creatures -and their eggs. Hen lice are best destroyed by greasing the fowls, -and dusting them with flower of sulphur. Sitting hens must never be -greased, but the sulphur may be dusted freely in their nests, and it is -well to put it in all hens’ nests. - -_Salt and Water._—All animals except poultry require salt, and all free -supplies of fresh water. - -_Light._—Stables, or places where any kind of animals are confined, -should have plenty of light. Windows are not more important in a house -than in a barn. The _sun_ should come in freely; and if it shines -directly upon the stock, all the better. When beeves and sheep are -fattening very rapidly, the exclusion of the light makes them more -quiet, and fatten faster; but their state is an unnatural and hardly a -healthy one. - -_Exercise_ in the open air is important for breeding animals. It is -especially necessary for horses of all kinds. Cows need very little, -and swine none, unless kept for breeding. - -_Breeding._—Always use thorough-bred males, and improvement is certain. - -_Horses._—The care which horses require varies with the circumstances -in which the owner is placed, and the uses to which they are put. In -general, if kept stabled, they should be fed with good upland hay, -almost as much as they will eat; and if absent from the stable, and -at work most of the day, they should have all they will eat of hay, -together with four to eight quarts of oats or an equal weight of other -grain or meal. Barley is good for horses, and so is dry corn. Corn-meal -put upon cut hay, wet and well mixed, is good, steady feed, if not in -too large quantities. Four quarts a day may be fed unmixed with other -grain; but if the horse be hard worked and needs more, mix the meal -with wheat bran, or linseed-oil-cake meal, or use corn and oats ground -together; carrots are especially wholesome. A quart of linseed-oil-cake -meal, daily, is an excellent occasional addition to a horse’s feed, -when carrots can not be had. It gives lustre to his coat, and brings -the new coat of hair out in the spring. A stabled horse needs daily -exercise, as much as to trot three miles. Where a horse is traveling, -it is well to give him six quarts of oats in the morning, four at noon, -and six at night. - -Thorough grooming is indispensable to the health of horses. Especial -care should be taken of the legs and fetlocks, that no dirt remain to -cause that distressing disease, _grease_ or _scratches_, which results -from filthy fetlocks and standing in dirty stables. When a horse comes -in from work on muddy roads with dirty legs, they should be immediately -cleaned, the dirt brushed off, then rubbed with straw; then, if very -dirty, washed clean and rubbed dry with a piece of sacking. A horse -should never stand in a draught of cold air, if he can not turn and put -his back to it. If sweaty or warm from work, he should be blanketed, -if he is to stand a minute in the winter air. If put at once into the -stable, he should be stripped and rubbed down with straw actively for -five minutes or more, and then blanketed. The blanket must be removed -in an hour, and the horse given water and feed, if it is the usual -time. It will not hurt him to eat hay when hot, unless he be thoroughly -exhausted, when all food should be withheld for a while. - -It is very comforting to a tired horse, when he is too hot to drink, -to sponge out his mouth with cool water. A horse should never drink -when very hot, nor be turned into a yard to “cool off,” even in summer, -neither should he be turned out to pasture before he is quite cool. - -_Cows._—Gentle but firm treatment will make a cow easy to milk and to -handle in every way. If stabled or yarded, cows should have access -to water at all times, or have it frequently offered to them. Clover -hay is probably the best steady food for milch cows. Cornstalks cut -up, thoroughly soaked with water for half a day, and then sprinkled -with corn or oil-cake meal, is perhaps unsurpassed as good winter food -for milch cows. The amount of meal may vary. With plenty of oil-meal, -there is little danger of feeding too much, as that is loosening to -the bowels, and a safe, nutritious article. Corn-meal alone, in large -quantities, is too heating. Roots should, if possible, form part of the -diet of a milch cow, especially before and soon after calving; feed -well before this period, yet not to make the cow very fat; but it is -better to err in that way than to have her “come in” thin. Take the -calf away from the mother as soon as it stands up, and the separation -will worry neither dam nor young. This is always best, unless the calf -is to be kept with the cow. The calf will soon learn to drink its food, -if two fingers be held in its mouth. Let it have all the first drawn -milk for three days as soon as milked; after this, skimmed milk warmed -to blood heat. Soon a little fine scalded meal may be mixed with the -milk; and it will, at three to five weeks old, nibble hay and grass. It -is well, also, to keep a box containing some dry wheat-bran and fine -corn-meal mixed in the calf-pen, so that calves may take as much as -they like. - -In milking, put the fingers around the teat close to the bag; then -firmly close the forefingers of each hand alternately, immediately -squeezing with the other fingers. The forefingers prevent the milk -flowing back into the bag, while the others press it out. Sit with the -left knee close to the right hind leg of the cow, the head pressed -against her flank, the left hand always ready to ward off a blow from -her feet, which the gentlest cow may give almost without knowing it, if -her tender teats be cut by long nails, or if a wart be hurt, or her bag -be tender. She must be stripped _dry_ every time she is milked, or she -will dry up; and if she gives much milk, it pays to milk three times a -day, as nearly eight hours apart as possible. Never stop while milking -till done, as this will cause the cow to stop giving milk. - -To tether a cow, tie her by one hind leg, making the rope fast above -the fetlock joint, and protecting the limb with a piece of an old -boot-leg or similar thing. The knot must be one that will not slip; -regular fetters of iron bound with leather are much better. - -A cow should go unmilked two months before calving, and her milk should -not be used by the family till four days after that time. - -_Swine._—The filthy state of hog-pens is allowed on account of the -amount of manure they will make by working over all sorts of vegetable -matter, spoiled hay, weeds, etc., etc. This is unhealthy for the -family near and also for the animal. The hog is, naturally, a cleanly -animal, and if given a chance he will keep himself very neat and -clean. Breeding sows should have the range of a small pasture, and be -regularly fed. They need fresh water constantly, and often suffer for -lack of it when they have liquid swill which they do not like to drink. -All hogs should have a warm, dry, well-littered pen to lie in, away -from flies and disturbance of any kind. They are fond of charcoal, and -it is worth while frequently to throw a few handfuls where they can -get at it. It has a very beneficial effect on the appetite, regulates -the tone of the stomach and digestive organs, and can not do any harm. -Pigs ought always to be well fed and kept growing fast; and when being -fattened, they should be penned always, the herd being sorted so that -all may have an equal chance. It is well to feed soft corn in the ear; -but hard corn should always be ground and cooked for pigs. - -_Sheep._—In the winter, sheep need deep, well-littered, dry sheds, -dry yards, and hay, wheat, or oat straw, as much as they will eat. -They should be kept gaining by grain regularly fed to them, and so -distributed that each gets its share. Corn, either whole or ground, -or oil-cake meal, or both, are used for fattening sheep. They will -easily surfeit themselves on any grain except oil-meal, which is very -safe feed for them, and usually economical. Strong sheep will often -drive the weaker ones away, and so get more than their share of food -and make themselves sick. This must be guarded against, and the flock -sorted, keeping the weaker and stronger apart. - -Sheep are very useful in clearing land of brush and certain weeds, -which they gnaw down and kill. To accomplish this, the land must be -overstocked, and it is best not to keep sheep on short pasturage more -than a few weeks at a time; but if they are returned after a few days, -it will serve as good a purpose as if they were to be kept on all the -time. Sheep at pasture must be restrained by good fences, or they will -be a great nuisance. Dog-proof hedge fences of Osage orange are to be -highly recommended, wherever this plant will grow. Mutton sheep will -generally pay better to raise than merinos, but they need more care. - -_Poultry._—Few objects of labor are more remunerative than poultry, -raised on a moderate scale. _Turkeys_, when young, need great care; -some animal food, dry, warm quarters, and must be kept out of the wet -grass, and kept in when it rains. As soon as fledged they become very -hardy, and, with free range, will almost take care of themselves. -_Geese_ need water and good grass pasture. _Ducks_ do very well without -water to swim in, if they have all they need to drink. They will lay a -great many eggs if kept shut in a pen until say eight o’clock in the -morning. If let out earlier, they wander away, and will hide their -nests, and lay only about as many eggs as they can cover. It is best -to set ducks’ eggs under hens, and to keep young ducks shut up in a -dry roomy pen for four weeks, at least. _Fowls_ need light, warm, dry -quarters in winter, plenty of feed, but not too much. They relish -animal food, and ought to have some frequently to make them lay. Pork -or beef scrap-cake can be bought for two to three cents a pound, and is -very good for them. Any kind of grain is good for poultry. Nothing is -better than wheat screenings. Early-hatched chickens must be kept in a -warm, dry, sunny room, with plenty of gravel, and the hen should have -no more than eight or nine chickens to brood; though in summer one hen -will take good care of fifteen. Little chickens, turkeys, and ducks -need frequent feeding, and must have their water changed often. It is -well to grease the body of the hen and the heads of the chicks with -lard, in order to prevent their becoming lousy. - -Hens set about twenty days, and should be well fed and watered. Cold or -damp weather is bad for young fowls, and when they have been chilled, -pepper-corns are a good remedy, in addition to the warmth of an -inclosed dry place. - - * * * * * - -The most absorbing part of the “Woman’s question” of the present time -is the remedy for the varied sufferings of women who are widows or -unmarried, and without means of support. As yet, few are aware how -many sources of lucrative enterprise and industry lie open to woman in -the employments directly connected with the family state. A woman can -invest capital in the dairy and qualify herself to superintend a dairy -farm as well as a man. And if she has no capital of her own, if well -trained for this business, she can find those who have capital ready to -furnish—an investment that, well managed, will become profitable. And, -too, the raising of poultry, of hogs, and of sheep are all within the -reach of a woman with proper abilities and training for this business. -So that, if a woman chooses, she can find employment both interesting -and profitable in studying the care of domestic animals. - -_Bees._—But one of the most profitable as well as interesting kinds -of business for a woman is the care of bees. In a recent agricultural -report it is stated that one lady bought four hives for ten dollars, -and in five years she was offered one thousand five hundred dollars for -her stock, and refused it as not enough. In addition to this increase -of her capital, in one of these five years she sold twenty-two hives -and four hundred and twenty pounds of honey. It is also stated that in -five years one man, from six colonies of bees to start with, cleared -eight thousand pounds of honey and one hundred and fifty-four colonies -of bees. - -It is hoped a time is at hand when every woman will be trained to some -employment by which she can secure to herself an independent home and -means to support a family, in case she does not marry, or is left a -widow, with herself and a family to maintain. - - - - -CHAPTER XIX. - -CARE OF THE SICK. - - -It is interesting to notice in the histories of our Lord the prominent -place given to the care of the sick. When he first sent out the -apostles, it was to heal the sick as well as to preach. Again, when he -sent out the seventy, their first command was to “heal the sick,” and -next to say, “the kingdom of God has come nigh unto you.” The body was -to be healed first, in order to attend to the kingdom of God, even when -it was “brought nigh.” - -Jesus Christ spent more time and labor in the cure of men’s bodies than -in preaching, even if we subtract those labors with his earthly father -by which family homes were provided. When he ascended to the heavens, -his last recorded words to his followers, as given by Mark, were, that -his disciples should “lay hands on the sick,” that they might recover. -Still more directly is the duty of care for the sick exhibited in -the solemn allegorical description of the last day. It was those who -visited the sick that were the blessed; it was those who did not visit -the sick who were told to “depart.” Thus are we abundantly taught that -one of the most sacred duties of the Christian family is the training -of its inmates to care and kind attention to the sick. - -Every woman who has the care of young children, or of a large family, -is frequently called upon to advise what shall be done for some one who -is indisposed, and often in circumstances where she must trust solely -to her own judgment. In such cases, some err by neglecting to do any -thing at all till the patient is quite sick; but a still greater number -err from excessive and injurious dosing. - -The two great causes of the ordinary slight attacks of illness in a -family are, sudden chills, which close the pores of the skin, and thus -affect the throat, lungs, or bowels; and the excessive or improper use -of food. In most cases of illness from the first cause, bathing the -feet, retiring to a warm bed, and some hot aperient drink to induce -perspiration, are suitable remedies. - -In case of illness from improper food, or excess in eating, _fasting_ -for one or two meals, to give the system time and chance to relieve -itself, is the safest remedy. Sometimes a gentle cathartic of -castor-oil may be needful; but it is best first to try fasting. A safe -relief from injurious articles in the stomach is an emetic of warm -water; but to be effective, several tumblerfuls must be given in quick -succession, and till the stomach can receive no more. - -The following extract from a discourse of Dr. Burne, before the -London Medical Society, contains important information: “In civilized -life, the causes which are most generally and continually operating -in the production of diseases are, affections of the mind, improper -diet, and retention of the intestinal excretions. The undue retention -of excrementitious matter allows of the absorption of its more -liquid parts, which is a cause of great impurity to the blood, -and the excretions, thus rendered hard and knotty, act more or -less as extraneous substances, and, by their irritation, produce -a determination of blood to the intestines and to the neighboring -viscera, which ultimately ends in inflammation. It also has a great -effect on the whole system; causes a determination of blood to the -head, which oppresses the brain and dejects the mind; deranges the -functions of the stomach; causes flatulency; and produces a general -state of discomfort.” - -Dr. Combe remarks on this subject: “In the natural and healthy state, -under a proper system of diet, and with sufficient exercise, the -bowels are relieved regularly once every day.” _Habit_ “is powerful -in modifying the result, and in sustaining healthy action when once -fairly established. Hence the obvious advantage of observing as much -regularity in relieving the system, as in taking our meals.” It is -often the case that soliciting nature at a regular period, once a -day, will remedy constipation without medicine, and induce a regular -and healthy state of the bowels. “When, however, as most frequently -happens, the constipation arises from the absence of all assistance -from the abdominal and respiratory muscles, the first step to be taken -is, again to solicit their aid; first, by removing all impediments to -free respiration, such as stays, waistbands, and belts; secondly, by -resorting to such active exercise as shall call the muscles into full -and regular action;[7] and lastly, by proportioning the quantity of -food to the wants of the system, and the condition of the digestive -organs. - -[7] The most effective mode of exercising the abdominal and respiratory -muscles, in order to remedy constipation, is by a continuous alternate -contraction of the muscles of the abdomen and diaphragm. By contracting -the muscles of the abdomen, the intestines are pressed inward and -upward, and then the muscles of the diaphragm above contract and press -them downward and outward. Thus the blood is drawn to the torpid parts -to stimulate to the healthful action, while the agitation moves their -contents downward. An invalid can thus exercise the abdominal muscles -in bed. The proper time is just after a meal. This exercise, continued -ten minutes a day, including short intervals of rest, and persevered -in for a week or two, will cure most ordinary cases of constipation, -provided proper food is taken. Coarse bread and fruit are needed for -this purpose in most cases. - -“If we employ these means systematically and perseveringly, we shall -rarely fail in at last restoring the healthy action of the bowels, -with little aid from medicine. But if we neglect these modes, we may -go on for years, adding pill to pill, and dose to dose, without ever -attaining the end at which we aim. - -“There is no point in which a woman needs more knowledge and discretion -than in administering remedies for what seem slight attacks, which are -not supposed to require the attention of a physician. It is little -realized that purgative drugs are unnatural modes of stimulating the -internal organs, tending to exhaust them of their secretions, and to -debilitate and disturb the animal economy. For this reason, they should -be used as little as possible; and fasting, and perspiration, and the -other methods pointed out, should always be first resorted to.” - -When medicine must be given, it should be borne in mind that there are -various classes of purgatives, which produce very diverse effects. -Some, like salts, operate to thin the blood, and reduce the system; -others are stimulating; and others have a peculiar operation on certain -organs. Of course, great discrimination and knowledge are needed, in -order to select the kind which is suitable to the particular disease, -or to the particular constitution of the invalid. This shows the folly -of using the many kinds of pills, and other quack medicines, where no -knowledge can be had of their composition. Pills which are good for one -kind of disease might operate as poison in another state of the system. - -It is very common in cases of colds, which affect the lungs or throat, -to continue to try one dose after another for relief. It will be well -to bear in mind at such times, that all which goes into the stomach -must be first absorbed into the blood before it can reach the diseased -part; and that there is some danger of injuring the stomach, or other -parts of the system, by such a variety of doses, many of which, it is -probable, will be directly contradictory in their nature, and thus -neutralize any supposed benefit they might separately impart. - -When a cold affects the head and eyes, and also impedes breathing -through the nose, great relief is gained by a wet napkin spread over -the upper part of the face, covering the nose except an opening for -breath. This is to be covered by folds of flannel fastened over the -napkin with a handkerchief. So also a wet towel over the throat and -whole chest, covered with folds of flannel, often relieves oppressed -lungs. - -Ordinarily, a cold can be arrested on its first symptoms by coverings -in bed and a bottle of hot water, securing free perspiration. Often, -at its first appearance, it can be stopped by a spoonful or two of hot -whisky, or any alcoholic liquor, in hot water, taken on going to bed. -Warm covering to induce perspiration will assist the process. These -simple remedies are safest. Perspiration should always be followed by a -towel-bath of cool water in a warm room or by a fire. - -It is very unwise to tempt the appetite of a person who is indisposed. -The cessation of appetite is the warning of nature that the system is -in such a state that food can not be easily digested. When food is to -be given to one who has no desire for it, beef-tea is the best in most -cases. - -The following suggestions may be found useful in regard to nursing -the sick: As nothing contributes more to the restoration of health -than pure air, it should be a primary object to keep a sick-room well -ventilated. At least twice in the twenty-four hours, the patient should -be well covered, and fresh air freely admitted from out-of-doors. After -this, if need be, the room should be restored to a proper temperature -by the aid of an open fire. Bedding and clothing should also be well -aired, and frequently changed, as the exhalations from the body, in -sickness, are peculiarly deleterious. Frequent ablutions of the whole -body, if possible, are very useful; and for these warm water may be -employed, when cold water is disagreeable. - -A sick-room should always be kept very neat and in perfect order; and -all haste, noise, and bustle should be avoided. In order to secure -neatness, order, and quiet, in case of long illness, the following -arrangements should be made: Keep a large box for fuel, which will need -to be filled only twice in twenty-four hours. Provide also and keep -in the room or an adjacent closet, a small tea-kettle, a saucepan, a -pail of water for drinks and ablutions, a pitcher, a covered porringer, -two pint bowls, two tumblers, two cups and saucers, two wine-glasses, -two large and two small spoons; also a dish in which to wash these -articles; a good supply of towels, and a broom. Keep a slop-bucket near -by to receive the wash of the room. Procuring all these articles at -once will save much noise and confusion. - -Whenever medicine or food is given, spread a clean towel over the -person or bed-clothing, and get a clean handkerchief, as nothing -is more annoying to a weak stomach than the stickiness and soiling -produced by medicine and food. - -Keep the fire-place neat, and always wash all articles and put them in -order as soon as they are out of use. A sick person has nothing to do -but look about the room; and when every thing is neat and in order, a -feeling of comfort is induced, while disorder, filth, and neglect are -constant objects of annoyance which, if not complained of, are yet felt. - -One very important particular in the case of those who are delicate in -constitution, as well as in the case of the sick, is the preservation -of warmth, especially in the hands and the feet. The _equal_ -circulation of the blood is an important element for good health, and -this is impossible when the extremities are habitually or frequently -cold. It is owing to this fact that the coldness caused by wetting the -feet is so injurious. In cases where disease or a weak constitution -causes a feeble or imperfect circulation, great pains should be taken -to dress the feet and hands warmly, especially around the wrists and -ankles, where the blood-vessels are nearest to the surface and thus -most exposed to cold. Warm elastic wristlets and anklets would save -many a feeble person from increasing decay or disease. - -When the circulation is feeble from debility or disease, the union of -carbon and oxygen in the capillaries is slower than in health, and -therefore care should be taken to preserve the heat thus generated by -warm clothing and protection from cold draughts. In nervous debility it -is peculiarly important to preserve the animal heat, for its excessive -loss especially affects weak nerves. Many an invalid is carelessly and -habitually suffering cold feet, who would recover health by proper -care to preserve animal heat, especially in the extremities. Hot -fomentations in most cases will be as good as a blister, less painful, -and safer. - -Always prepare food for the sick in the neatest and most careful -manner. It is in sickness that the senses of smell and taste are most -susceptible of annoyance; and often, little mistakes or negligences in -preparing food will take away all appetite. - -Food for the sick should be cooked on coals, that no smoke may have -access to it; and great care must be taken to prevent, by stirring, any -adherence to the bottom of the cooking vessel, as this always gives a -disagreeable taste. - -Keeping clean handkerchiefs and towels at hand, cooling the pillows, -sponging the hands with water, (with care to dry them thoroughly,) -swabbing the mouth with a clean linen rag on the end of a stick, are -modes of increasing the comfort of the sick. Always throw a shawl over -a sick person when raised up. - -Be careful to understand a physician’s directions, and _to obey them -implicitly_. If it be supposed that any other person knows better about -the case than the physician, dismiss the physician, and employ that -person in his stead. - -It is always best to consult the physician as to where medicines -shall be purchased, and to show the articles to him before using -them, as great impositions are practiced in selling old, useless, and -adulterated drugs. Always put labels on phials of medicine, and keep -them out of the reach of children. - -Be careful to label all powders, and particularly all _white powders_, -as many poisonous medicines in this form are easily mistaken for others -which are harmless. - -In nursing the sick, always speak gently and cheeringly; and, while -you express sympathy for their pain and trials, stimulate them to -bear all with fortitude, and with resignation to the Heavenly Father, -who “doth not willingly afflict,” and “who causeth all things to work -together for good to them that love him.” Offer to read the Bible or -other devotional books, whenever it is suitable, and will not be deemed -obtrusive. - -Every woman should be trained for the office of nurse to the sick, and -some who have special traits that fit them for it should make it their -daily professional business. The indispensable qualities in a good -nurse are common sense, conscientiousness, and sympathetic benevolence. - -Persons may be conscientious and benevolent, and possess good judgment -in many respects, and yet be miserable nurses of the sick for want of -training and right knowledge. - -“_Knowledge_, the assurance that one knows what to do, always gives -_presence of mind_—and presence of mind is important not only in -a sick-room but in every home. Who has not known consternation in -a family when some one has fainted, or been burned, or cut, while -none were present who knew how to stop the flowing blood, or revive -the fainting, or apply the saving application to the burn? And yet -knowledge and efficiency in such cases would save many a life, and be a -most fitting and desirable accomplishment in every woman.” - -“We are slow to learn the mighty influence of common agencies, and -the greatness of little things, in their bearing upon life and health. -The woman who believes it takes no strength to bear a little noise or -some disagreeable announcements, and loses patience with the weak, -nervous invalid who is agonized with creaking doors or shoes, or loud, -shrill voices, or rustling papers, or sharp, fidgety motions, or the -whispering so common in sick-rooms and often so acutely distressing -to the sufferer, will soon correct such misapprehensions by herself -experiencing a nervous fever.” - -Here the writer would put in a plea for the increasing multitudes of -nervous sufferers not confined to a sick-room, and yet exposed to all -the varied sources of pain incident to an exhausted nervous system, -which often cause more intolerable and also more wearing pain than -other kinds of suffering. - -“An exceeding acuteness of the senses is the result of many forms of -nervous disease. A heavy breath, an unwashed hand, a noise that would -not have been noticed in health, a crooked table-cover or bed-spread, -may disturb or oppress; and more than one invalid has spoken in my -hearing of the sickening effect produced by the nurse tasting her food, -or blowing in her drinks to make them cool. One woman, and a sensible -woman too, told me her nurse had turned a large cushion upon her bureau -with the back part in front. She determined not to be disturbed nor to -speak of such a trifle, but after struggling _three hours_ in vain to -banish the annoyance, she was forced to ask to have the cushion placed -right.” - -In this place should be mentioned the suffering caused to persons of -reduced nervous power not only by the smoke of tobacco, but by the -fetid effluvium of it from the breath and clothing of persons who -smoke. Many such are sickened in society and in car-traveling, and to -a degree little imagined by those who gain a dangerous pleasure at the -frequent expense of the feeble and suffering. - -“It is often exceedingly important to the very weak, who can take but -very little nutriment, to have that little whenever they want it. I -have known invalids sustain great injury and suffering; when exhausted -for want of food, they have had to wait and wait, feeling as if every -minute was an hour, while some well-fed nurse delayed its coming. Said -a lady, ‘It makes me hungry now to think of the meals she brought me -upon that little waiter when I was sick—such brown thin toast, such -good broiled beef, such fragrant tea, and every thing looking so -exquisitely nice! If at any time I did not think of any thing I wanted, -nor ask for food, she did not annoy me with questions, but brought some -little delicacy at the proper time, and when it came I could take it.’ - -“If there is one purpose of a personal kind for which it is especially -desirable to lay up means, it is for being well nursed in sickness; yet -in the present state of society this is absolutely impossible, even to -the wealthy, because of the scarcity of competent nurses. Families worn -down with the long and extreme illness of a member require relief from -one whose feelings will be less taxed, and who can better endure the -labor. - -“But, alas! how often is it impossible, for love or money, to obtain -one capable of taking the burden from the exhausted sister or mother -or daughter, and how often in consequence they have died prematurely -or struggled through weary years with a broken constitution. Appeal -to those who have made the trial, and you will find that very seldom -have they been able to have those who by nature or by training were -competent for their duties. Ignorant, unscrupulous, inattentive—how -often they disturb and injure the patient! A physician told me that -one of his patients had died because the nurse, contrary to orders, -had at a critical period washed her with cold water. One is known -who, by stealth, quieted a fretful child with laudanum, and of others -who exhausted the sick by incessant talking. One lady said that when, -to escape this distressing garrulity, she closed her eyes, the nurse -exclaimed, aloud, ‘Why, she is going to sleep while I am talking to -her.’ - -“A few only of the sensible, quiet, and loving women, whose presence -everywhere is a blessing, have qualified themselves and followed -nursing as a business. Heaven bless that few! What a sense of relief -pervades a family when such an one has been procured; and what a -treasure seemed found! - -“There is very commonly an extreme susceptibility in the sick to the -_moral atmosphere_ about them. They feel the healthful influence of -the presence of a true-hearted attendant and repose in it, though they -may not be able to define the cause; while dissimulation, falsehood, -recklessness, coarseness, jar terribly and injuriously on their -heightened sensibilities. ‘Are the Sisters of Charity really better -nurses than most other women?’ asked an intelligent lady who had -seen much of our military hospitals. ‘Yes, they are,’ was the reply. -‘Why should it be so?’ 'I think it is because with them it is a work -of self-abnegation, and of duty to God; and they are so quiet and -self-forgetful in its exercise that they do it better, while many other -women show such self-consciousness and are so fussy!” - -Is there any reason why every Protestant woman should not be trained -for this self-denying office as _a duty owed to God_? - -We can not better close this chapter than by one more quotation from an -intelligent and attractive writer: “The good nurse is an artist. Oh the -pillowy, soothing softness of her touch, the neatness of her simple, -unrustling dress, the music of her assured yet gentle voice and tread, -the sense of security and rest inspired by her kind and hopeful face, -the promptness and attention to every want, the repose that like an -atmosphere encircles her, the evidence of heavenly goodness and love -that she diffuses!” Is not such an art as this worth much to attain? - -In training children to the Christian life, one very important -opportunity occurs whenever sickness appears in the family or -neighborhood. The repression of disturbing noises, the speaking in -tones of gentleness and sympathy, the small offices of service or -nursing in which children can aid, should be inculcated as ministering -to the Lord and Elder Brother of man, who has said, “Inasmuch as ye -have done it unto one of the least of these my brethren, ye have done -it to me.” - -One of the blessed opportunities for such ministries is given to -children in the cultivation of flowers. The entrance into a sick-room -of a smiling, healthful child, bringing an offering of flowers raised -by its own labor, is like an angel of comfort and love, “and alike it -blesseth him who gives and him who takes.” - -A time is coming when the visitation of the sick, as a part of the -Christian life, will hold a higher consideration than is now generally -accorded, especially in the cases of uninteresting sufferers who have -nothing to attract kind attentions, except that they are suffering -children of our Father in heaven, and “one of the least” of the -brethren of Jesus Christ. - - - - -CHAPTER XX. - -FIRES AND LIGHTS. - - -A shallow fire-place saves wood, and gives out more heat than a deeper -one. A false back of brick may be put up in a deep fire-place. Hooks -for holding up the shovel and tongs, a hearth-brush and bellows, and -brass knobs to hang them on, should be furnished to every fire-place. -An iron bar across the andirons aids in keeping the fire safe and in -good order. Steel furniture is neater, handsomer, and more easily kept -in order than that made of brass. - -Use green wood for logs, and mix green and dry wood for the fire; and -then the wood-pile will last much longer. Walnut, maple, hickory, and -oak wood are best; chestnut or hemlock is bad, because it snaps. Do not -buy a load in which there are many crooked sticks. Learn how to measure -and calculate the solid contents of a load, so as not to be cheated. A -cord of wood should be equivalent to a pile eight feet long, four feet -wide and four feet high; that is, it contains (8 x 4 x 4 = 128) one -hundred and twenty-eight cubic or solid feet. A city “load” is usually -one third of a cord. Have all your wood split and piled under cover -for winter. Have the green-wood logs in one pile, dry-wood in another, -oven-wood in another, kindlings and chips in another, and a supply of -charcoal to use for broiling and ironing in another place. Have a brick -bin for ashes, and never allow them to be put in wood. When quitting -fires at night, never leave a burning stick across the andirons, nor on -its end, without quenching it. See that no fire adheres to the broom -or brush; remove all articles from the fire, and have two pails filled -with water in the kitchen where they will not freeze. - - -STOVES AND GRATES. - -Rooms heated by stoves should always have some opening for the -admission of fresh air, or they will be injurious to health. The -dryness of the air which they occasion should be remedied by placing a -vessel filled with water on the stove, otherwise the lungs or eyes will -be injured. A large number of plants in a room prevents this dryness -of the air. Where stove-pipes pass through fire-boards, the hole in -the wood should be much larger than the pipe, so that there may be no -danger of the wood taking fire. The unsightly opening thus occasioned -should be covered with tin. When pipes are carried through floors or -partitions, they should always pass either through earthen crocks, or -what are known as tin stove-pipe thimbles, which may be found in any -stove store or tinsmith’s. Lengthening a pipe will increase its draught. - -For those who use _anthracite coal_, that which is broken or screened -is best for grates, and the nut-coal for small stoves. Three tons are -sufficient in the Middle States, and four tons in the Northern, to keep -one fire through the winter. That which is bright, hard, and clean, is -best; and that which is soft, porous, and covered with damp dust, is -poor. It will be well to provide two barrels of charcoal for kindling -to every ton of anthracite coal. Grates for _bituminous coal_ should -have a flue nearly as deep as the grate; and the bars should be round -and not close together. The better draught there is, the less coal-dust -is made. Every grate should be furnished with a poker, shovel, tongs, -blower, coal-scuttle, and holder for the blower. The latter may be made -of woolen, covered with old silk, and hung near the fire. - -Coal-stoves should be carefully put up, as cracks in the pipe, -especially in sleeping-rooms, are dangerous. - - -LIGHTS. - -Professor Phin, of the _Manufacturer and Builder_, has kindly given -us some late information on this important topic, which will be found -valuable. - -In choosing the source of our light, the great points to be considered -are, first, the influence on the eyes; and secondly, economy. It is -poor economy to use a bad light. Modern houses in cities, and even -in large villages, are furnished with gas; where gas is not used, -sperm-oil, kerosene or coaloil, and candles are employed. Gas is the -cheapest, (or ought to be;) and if properly used, is as good as any. -Good sperm-oil burned in an Argand lamp—that is, a lamp with a circular -wick, like the astral lamp and others—is perhaps the best; but it is -expensive and attended with many inconveniences. Good kerosene-oil -gives a light which leaves little to be desired. Candles are used only -on rare occasions, though many families prefer to manufacture into -candles the waste grease that accumulates in the household. The economy -of any source of light will depend so much upon local circumstances -that no absolute directions can be given. - -The effect produced by light on the eyes depends upon the following -points: First, _Steadiness_. Nothing is more injurious to the eyes than -a flickering, unsteady flame. Hence, all flames used for light-giving -purposes ought to be surrounded with glass chimneys or small shades. No -naked flame can ever be steady. Second, _Color_. This depends greatly -upon the temperature of the flame. A hot flame gives a bright, white -light; a flame which has not a high temperature gives a dull, yellow -light, which is very injurious to the eyes. In the naked gas-jet a -large portion of the flame burns at a low temperature, and the same is -the case with the flame of the kerosene lamp when the height of the -chimney is not properly proportioned to the amount of oil consumed; a -high wick needs a high chimney. In the case of a well-trimmed Argand -oil-lamp, or an Argand burner for gas, the flame is in general most -intensely hot, and the light is of a clear white character. - -The third point which demands attention is the _amount of heat_ -transmitted from the flame to the eyes. It often happens that people, -in order to economize light, bring the lamp quite close to the face. -This is a very bad habit. The heat is more injurious than the light. -Better burn a larger flame, and keep it at a greater distance. - -It is also well that various-sized lamps should be provided to serve -the varying necessities of the household in regard to quantity of -light. One of the very best forms of lamp is that known as the -“student’s reading-lamp,” which is, in the burner, an Argand. Provide -small lamps with handles for carrying about, and broad-bottomed lamps -for the kitchen, as these are not easily upset. Hand and kitchen lamps -are best made of metal, unless they are to be used by very careful -persons. - -Sperm-oil, lard, tallow, etc., have been superseded to such an extent -by kerosene that it is scarcely worth while to give any special -directions in regard to them. In the choice of kerosene, attention -should be paid to two points: its _safety_, and its _light-giving -qualities_. Kerosene is not a simple fluid, like water; but is -a mixture of several liquids, all of which boil at different -temperatures. Good kerosene-oil should be purified from all that -portion which boils or evaporates at a low temperature; for it is the -production of this vapor, and its mixture with atmospheric air, that -gives rise to those terrible explosions which sometimes occur when -a light is brought near a can of poor oil. To test the oil in this -respect, pour a little into an iron spoon, and heat it over a lamp -until it is moderately warm to the touch. If the oil produces vapor -which can be set on fire by means of a flame held a short distance -above the surface of the liquid, it is bad. Good oil poured into a -tea-cup or on the floor does not easily take fire when a light is -brought in contact with it. Poor oil will instantly ignite under the -same circumstances, and hence the breaking of a lamp filled with poor -oil is always attended by great peril of a conflagration. Not only the -safety but also the light-giving qualities of kerosene are greatly -enhanced by the removal of these volatile and dangerous oils. Hence, -while good kerosene should be clear in color, and free from all matters -which can gum up the wick and thus interfere with free circulation and -combustion, it should also be perfectly safe. It ought to be kept in a -cool, dark place, and carefully excluded from the air. - -The care of lamps requires so much attention and discretion, that many -ladies choose to do this work themselves, rather than trust it with -domestics. To do it properly, provide the following things: an old -waiter to hold all the articles used; a lamp-filler, with a spout, -small at the end, and turned up to prevent oil from dripping; proper -wicks, and a basket or box to hold them; a lamp-trimmer made for the -purpose, or a pair of _sharp_ scissors; a small soap-cup and soap; some -washing soda in a broad-mouthed bottle; and several soft cloths to wash -the articles and towels to wipe them. If every thing, after being used, -is cleansed from oil and then kept neatly, it will not be so unpleasant -a task as it usually is to take care of lamps. - -The inside of lamps and oil-cans should be cleansed with soda dissolved -in water. Be careful to drain them well, and not to let any gilding -or bronze be injured by the soda coming in contact with it. Put one -table-spoonful of soda to one quart of water. Take the lamp to pieces -and clean it as often as necessary. Wipe the chimney at least once -a day, and wash it whenever mere wiping fails to cleanse it. Some -persons, owing to the dirty state of their chimneys, lose half the -light which is produced. Keep dry fingers in trimming lamps. Renew the -wicks before they get too short. They should never be allowed to burn -shorter than an inch and a half. - -In regard to _shades_, which are always well to use on lamps or gas, -those made of glass or porcelain are now so cheap that we can recommend -them as the best without any reservation. Plain shades, making the -light soft and even, do not injure the eyes. Lamps should be lighted -with a strip of folded or rolled paper, of which a quantity should be -kept on the mantel-piece. Weak eyes should always be especially shaded -from the lights. Small screens, made for the purpose, should be kept at -hand. A person with weak eyes can use them safely much longer when they -are protected from the glare of the light. Fill the entry-lamp every -day, and cleanse and fill night-lanterns twice a week, if used often. A -good night-lamp is made with a small one-wicked lamp and a roll of tin -to set over it. Have some holes made in the bottom of this cover, and -it can then be used to heat articles. Very cheap floating tapers can be -bought to burn in a tea-cup of oil through the night. - - -TO MAKE CANDLES. - -The nicest candles are those run in molds. For this purpose, melt -together one quarter of a pound of white wax, one quarter of an -ounce of camphor, two ounces of alum, and ten ounces of suet or -mutton-tallow. Soak the wicks in lime-water and saltpetre, and when -dry, fix them in the molds and pour in the melted tallow. Let them -remain one night to cool; then warm them a little to loosen them, draw -them out, and when they are hard, put them in a box in a dry and cool -place. - -To make dipped candles, cut the wicks of the right length, double them -over rods, and twist them. They should first be dipped in lime-water -or vinegar, and dried. Melt the tallow in a large kettle, filling it -to the top with hot water, when the tallow is melted. Put in wax and -powdered alum, to harden them. Keep the tallow hot over a portable -furnace, and fill the kettle with hot water as fast as the tallow is -used up. Lay two long strips of narrow board on which to hang the -rods; and set flat pans under, on the floor, to catch the grease. Take -several rods at once, and wet the wicks in the tallow; straighten -and smooth them when cool. Then dip them as fast as they cool, -until they become of the proper size. Plunge them obliquely and not -perpendicularly; and when the bottoms are too large, hold them in the -hot grease till a part melts off. Let them remain one night to cool; -then cut off the bottoms, and keep them in a dry, cool place. Cheap -lights are made by dipping rushes in tallow, the rushes being first -stripped of nearly the whole of the hard outer covering, and the pith -alone being retained with just enough of the tough bark to keep it -stiff. - - - - -CHAPTER XXI. - -ON THE CARE OF ROOMS. - - -In selecting the furniture of parlors, some reference should be had to -correspondence of shades and colors. Curtains should be darker than the -walls; and, if the walls and carpets be light, the chairs should be -dark, and _vicè versa_. Pictures always look best on light walls. - -In selecting carpets for rooms much used, it is poor economy to buy -cheap ones. _Ingrain_ carpets, of close texture, and the _three-ply_ -carpets, are best for common use. _Brussels_ carpets do not wear so -long as the three-ply ones, because they can not be turned. _Wilton_ -carpets wear badly, and _Venetians_ are good only for halls and stairs. - -In selecting colors, avoid those in which there are any black threads; -as they are usually rotten. The most tasteful carpets are those which -are made of various shades of the same color, or of all shades of only -two colors; such as brown and yellow, or blue and buff, or salmon and -green, or all shades of green, or of brown. All very dark shades should -be brown or green, but not black. - -In laying down carpets, it is a bad practice to put straw under them, -as this makes them wear out in spots. Straw matting, laid under -carpets, makes them last much longer, as it is smooth and even, and the -dust sifts through it. In buying carpets, always get a few yards over, -to allow for waste in matching figures. - -In cutting carpets, make them three or four inches shorter than the -room, to allow for stretching. Begin to cut _in the middle_ of a -figure, and it will usually match better. Many carpets match in two -different ways, and care must be taken to get the right one. Sew a -carpet on the wrong side, with double waxed thread, and with the -_ball-stitch_. This is done by taking a stitch on the breadth next you, -pointing the needle toward you; and then taking a stitch on the other -breadth, pointing the needle from you. Draw the thread tightly, but not -so as to pucker. In fitting a breadth to the hearth, cut slits in the -right place, and turn the piece under. Bind _the whole_ of the carpet -with carpet-binding, nail it with tacks, having bits of leather under -the heads. To stretch the carpet, use a carpet-fork, which is a long -stick, ending with notched tin, like saw-teeth. This is put in the edge -of the carpet, and pushed by one person, while the nail is driven by -another. Cover blocks or bricks with carpeting like that of the room, -and put them behind tables, doors, sofas, etc., to preserve the walls -from injury by knocking, or by the dusting-cloth. - -Cheap footstools, made of a square plank, covered with tow-cloth, -stuffed, and then covered with carpeting, with worsted handles, look -very well. Sweep carpets as seldom as possible, as it wears them out. -To shake them often is good economy. In cleaning carpets, use damp tea -leaves, or wet Indian meal, throwing it about, and rubbing it over with -the broom. The latter is very good for cleansing carpets made dingy by -coal-dust. In brushing carpets in ordinary use, it will be found very -convenient to use a large flat dust-pan, with a perpendicular handle a -yard high, put on so that the pan will stand alone, This can be carried -about and used without stooping, brushing dust into it with a common or -small whisk broom. The pan must be very large, or it will be upset. - -When carpets are taken up, they should be hung on a line, or laid on -long grass, and whipped, first on one side, and then on the other, with -pliant whips. If laid aside, they should be sewed up tight in linen, -having snuff or tobacco put along all the crevices where moths could -enter. Shaking pepper, from a pepper-box, round the edge of the floor, -under a carpet, prevents the access of moths. - -Carpets can be best washed on the floor, thus: First shake them; and -then, after cleaning the floor, stretch and nail them upon it. Then -scrub them in cold soap-suds, having half a tea-cupful of ox-gall to -a bucket of water. Then wash off the suds with a cloth in fair water. -Set open the doors and windows for two days or more. Imperial Brussels, -Venetian, ingrain, and three-ply carpets can be washed thus; but -Wilton and other plush carpets can not. Before washing them, take out -grease with a paste made of potter’s clay, ox-gall, and water. - -Straw matting is the best for chambers and summer parlors. The checked, -of two colors, is not so good to wear. The best is the cheapest in the -end. When washed, it should be done with salt water, wiping it dry; -but frequent washing injures it. Bind matting with cotton binding. Sew -breadths together like carpeting. In joining the ends of pieces, ravel -out a part, and tie the threads together, turning under a little of -each piece, and then, laying the ends close, nail them down, with nails -having kid under their heads. - -In hanging pictures, put them so that the lower part shall be opposite -the eye. Cleanse the glass of pictures with whiting, as water endangers -the pictures. Gilt frames can be much better preserved by putting on -a coat of copal varnish, which, with proper brushes, can be bought of -carriage or cabinet makers. When dry, it can be washed with fair water. -Wash the brush in spirits of turpentine. - -Curtains, ottomans, and sofas covered with worsted, can be cleansed by -wheat bran rubbed on with flannel. Dust Venetian blinds with feather -brushes. Buy light-colored ones, as the green are going of fashion. -Strips of linen or cotton, on rollers and pulleys, are much in use, to -shut out the sun from curtains and carpets. Paper curtains, pasted on -old cotton, are good for chambers. Put them on rollers having cords -nailed to them, so that when the curtain falls the cord will be wound -up. Then, by pulling the cord, the curtain will be rolled up. - -_House-cleaning_ should be done in dry, warm weather. Several friends -of the writer maintain that cleaning paint, and windows, and floors in -_hard_, _cold_ water, without any soap, using a flannel wash-cloth, -is much better than using warm suds. It is worth trying. In cleaning -in the common way, sponges are best for windows, and clean water only -should be used. They should be first wiped with linen, and then with -old silk. The outside of windows should be washed with a long brush -made for the purpose; and they should be rinsed, by throwing upon them -water containing a little saltpetre. - -When inviting company, mention in the note the day of the month and -week, and the hour for coming. Provide a place for ladies to dress -their hair, with a glass, pins, and combs. A pitcher of cold water and -a tumbler should be added. When the company is small, it is becoming -a common method for the table to be set at one end of the room, the -lady of the house to pour out tea, and the gentlemen of the party to -wait on the ladies and themselves. When tea is sent round, always send -a tea-pot of hot water to weaken it, and a slop-bowl, or else many -persons will drink their tea much stronger than they wish. - -Let it ever be remembered that the burning of lights and the breath of -guests are constantly exhausting the air of its healthful principle; -therefore avoid crowding many guests into one room. Do not tempt the -palate by a great variety of unhealthful dainties. Have a warm room for -departing guests, that they may not become chilled before they go out. - -A parlor should be furnished with candle and fire screens, for those -who have weak eyes; and if, at table, a person sits with the back near -the fire, a screen should be hung on the back of the chair, as it is -very injurious to the whole system to have the back heated. - -Pretty baskets, for flowers or fruits, on centre-tables, can be made -thus: Knit, with coarse needles, all the various shades of green and -brown, into a square piece. Press it with a hot iron, and then ravel it -out. Buy a pretty-shaped wicker-basket, or make one of stiff millinet, -or thin pasteboard, cut the worsted into bunches, and sew them on, to -resemble moss. Then line the basket, and set a cup or dish of water in -it, to hold flowers, or use it for a fruit-basket. Handsome fire-boards -are made by nailing black foundation-muslin to a frame the size of the -fire-place, and then cutting out flowers from wall-paper and pasting -them on the muslin, according to the fancy. - -Mahogany furniture should be made in the spring, and stand some -months before it is used, or it will shrink and warp. Varnished -furniture should be rubbed only with silk, except occasionally, when a -little sweet-oil should be rubbed over, and wiped off carefully. For -unvarnished furniture, use bees-wax, a little softened with sweet-oil; -rub it in with a hard brush, and polish with woolen and silk rags. -Some persons rub in linseed-oil; others mix bees-wax with a little -spirits of turpentine and rosin, making it so that it can be put on -with a sponge, and wiped off with a soft rag. Others keep in a bottle -the following mixture: two ounces of spirits of turpentine, four -table-spoonfuls of sweet-oil, and one quart of milk. This is applied -with a sponge, and wiped off with a linen rag. - -Hearths and jambs, of brick, look best painted over with black-lead, -mixed with soft soap. Wash the bricks which are nearest the fire with -redding and milk, using a painter’s brush. A sheet of zinc, covering -the whole hearth, is cheap, saves work, and looks very well. A tinman -can fit it properly. - -Stone hearths should be rubbed with a paste of powdered stone, (to be -procured of the stone-cutters,) and then brushed with a stiff brush. -Kitchen-hearths, of stone, are improved by rubbing in lamp-oil. - -Stains can be removed from marble by oxalic acid and water, or oil of -vitriol and water, left on fifteen minutes, and then rubbed dry. Gray -marble is improved by linseed-oil. Grease can be taken from marble by -ox-gall and potter’s clay wet with soap-suds, (a gill of each). It is -better to add, also, a gill of spirits of turpentine. It improves the -looks of marble to cover it with this mixture, leaving it two days, and -then rubbing it off. - -Unless a parlor is in constant use, it is best to sweep it only once a -week, and at other times use a whisk-broom and dust-pan. When a parlor -with handsome furniture is to be swept, cover the sofas, centre-table, -piano, books, and mantel-piece, with old cottons, kept for the purpose. -Remove the rugs, and shake them, and clean the jambs, hearth, and -fire-furniture. Then sweep the room, moving every article. Dust the -furniture with a dust-brush and a piece of old silk. A painter’s -brush should be kept to remove dust from ledges and crevices. The -dust-cloths should be often shaken and washed, or else they will soil -the walls and furniture when they are used. Dust ornaments, and fine -books, with feather brushes, kept for the purpose. - - -ON THE CARE OF BREAKFAST AND DINING ROOMS. - -An eating-room should have in it a large closet, with drawers and -shelves, in which should be kept all the articles used at meals. This, -if possible, should communicate with the kitchen by a sliding window, -or by a door, and have in it a window, and also a small sink, made -of marble or lined with zinc, which will be a great convenience for -washing nice articles. If there be a dumb-waiter, it is best to have it -connected with such a closet. It may be so contrived, that, when it is -down, it shall form part of the closet floor. - -A table-rug, or crumb-cloth, is useful to save carpets from injury. -Bocking, or baize, is best. Always spread the same side up, or the -carpet will be soiled by the rug. Table-mats are needful, to prevent -injury to the table from the warm dishes. Tea-cup-mats, or small -plates, are useful to save the table-cloths from dripping tea or -coffee. Butter-knives for the butter-plate, and salt-spoons for salt -dishes, are designed to prevent those disgusting marks which are made -when persons use their own knives to take salt or butter. A sugar-spoon -should be kept in or by the sugar-dish, for the same purpose. -Table-napkins, of diaper, are often laid by each person’s plate, for -use during the meal, to save the table-cloth and pocket-handkerchief. -To preserve the same napkin for the same person, each member of the -family has a given number, and the napkins are numbered to correspond, -or else are slipped into ivory rings, which are numbered. A stranger -has a clean one at each meal. Table-cloths should be well starched, and -ironed on the right side, and always, when taken off, folded in the -ironed creases. _Doilies_ are colored napkins, which, when fruit is -offered, should always be furnished, to prevent a person from staining -a nice handkerchief, or permitting the fruit-juice to dry on the -fingers. - -Casters and salt-stands should be put in order, every morning, when -washing the breakfast things. Always, if possible, provide _fine_ and -_dry_ table-salt, as many persons are much disgusted with that which is -dark, damp, and coarse. Be careful to keep salad-oil closely corked, or -it will grow rancid. Never leave the salt-spoons in the salt, nor the -mustard-spoon in the mustard, as they are thereby injured. Wipe them -immediately after the meal. - -For table-furniture, French china is deemed the nicest, but it is -liable to the objection of having plates so made that salt, butter, -and similar articles, will not lodge on the edge, but slip into the -centre. Select knives and forks which have weights in the handles, so -that, when laid down, they will not touch the table. Those with riveted -handles last longer than any others. Horn handles (except buck-horn) -are very poor. The best are cheapest in the end. Knives should be -sharpened once a month, unless they are kept sharp by the mode of -scouring. - - -ON SETTING TABLES. - -Neat housekeepers observe the manner in which a table is set more than -any thing else; and, to a person of good taste, few things are more -annoying than to see the table placed askew; the table-cloth soiled, -rumpled, and put on awry; the plates, knives, and dishes thrown about -without any order; the pitchers soiled on the outside, and sometimes -within; the tumblers dim; the caster out of order; the butter pitched -on the plate, without any symmetry; the salt coarse, damp, and dark; -the bread cut in a mixture of junks and slices; the dishes of food -set on at random, and without mats; the knives dark or rusty, and -their handles greasy; the tea-furniture all out of order, and every -thing in similar style. And yet, many of these negligences will be met -with at the tables of persons who call themselves well bred, and who -have wealth enough to make much outside show. One reason for this is, -the great difficulty of finding domestics who will attend to these -things in a proper manner, and who, after they have been repeatedly -instructed, will not neglect nor forget what has been said to them. -The writer has known cases where much has been gained by placing the -following rules in plain sight, in the place where the articles for -setting tables are kept. - - -RULES FOR SETTING A TABLE. - -1. Lay the rug square with the room, and also smooth and even; then set -the table also square with the room, and see that the _legs_ are in the -right position to support the leaves. - -2. Lay the table-cloth square with the table, _right side up_, smooth -and even. - -3. Put on the tea-tray (for breakfast or tea) square with the table; -set the cups and saucers at the front side of the tea-tray, and the -sugar, slop-bowls, and cream-cup at the back side. Lay the sugar-spoon -or tongs on the sugar-bowl. - -4. Lay the plates around the table at equal intervals, and the knives -and forks at regular distances, each in the same particular manner, -with a cup-mat or cup-plate to each, and a napkin at the right side of -each person. - -5. If meat be used, set the caster and salt-cellars in the centre of -the table; then lay mats for the dishes, and place the carving-knife, -and fork and steel by the master of the house. Set the butter on two -plates, one on either side, with a butter-knife by each. - -6. Set the tea or coffee-pot on a mat, at the right hand of the -tea-tray, (if there be not room upon it.) Then place the chairs around -the table, and call the family. - - -FOR DINNER. - -1. Place the rug, table, table-cloth, plates, knives and forks, and -napkins, as before directed, with a tumbler by each plate. In cold -weather, set the plates where they will be warmed. - -2. Put the caster in the centre, and the salt-stands at two oblique -corners, of the table, the latter between two large spoons crossed. If -more spoons be needed, lay them on each side of the caster crossed. -Set the pitcher on a mat, either at a side-table, or, when there is no -waiter, on the dining-table. Water looks best in glass decanters. - -3. Set the bread on the table, when there is no waiter. Some take a -fork and lay a piece on the napkin or tumbler by each plate. Others -keep it in a tray, covered with a white napkin to keep off flies. Bread -for dinner is often cut in small junks, and not in slices. - -4. Set the principal dish before the master of the house, and the other -dishes in a regular manner. Put the carving-knife, fork, and steel by -the principal dish, and also a knife-rest, if one be used. - -5. Put a small knife and fork by the pickles, and also by any other -dishes which need them. Then place the chairs. - - -ON WAITING AT TABLE. - -A domestic who waits on the table should be required to keep the hair -and hands in neat order, and have on a clean apron. A small tea-tray -should be used to carry cups and plates. The waiter should announce -the meal (when ready) to the mistress of the family, then stand by -the eating-room door till all are in, then close the door, and step -to the left side of the lady of the house. When all are seated, the -waiter should remove the covers, taking care first to invert them, so -as not to drop the steam on the table-cloth or guests. In presenting -articles, go to the left side of the person. In pouring water, never -entirely fill the tumbler. The waiter should notice when bread or water -is wanting, and hand it without being called. When plates are changed, -be careful not to drop knives or forks. Brush off crumbs, with a -crumb-brush, into a small waiter. - -When there is no domestic waiter, a light table should be set at the -left side of the mistress of the house, on which the bread, water, and -other articles not in immediate use can be placed. - - -ON CARVING AND HELPING AT TABLE. - -It is considered an accomplishment for a lady to know how to carve -well at her own table. It is not proper to stand in carving. The -carving-knife should be sharp and thin. To carve fowls (which should -always be laid with the breast uppermost,) place the fork in the -breast, and take off the wings and legs without turning the fowl; then -cut out the merry-thought, cut slices from the breast, take out the -collar bone, cut off the side pieces, and then cut the carcass in two. -Divide the joints in the leg of a turkey. - -In helping the guests, when no choice is expressed, give a piece of -both the white and dark meat, with some of the stuffing. Inquire -whether the guest will be helped to each kind of vegetable, and put the -gravy on the plate, and not on any article of food. - -In carving a sirloin, cut thin slices from the side next to you, (it -must be put on the dish with the tenderloin underneath;) then turn it, -and cut from the tenderloin. Help the guest to both kinds. - -In carving a leg of mutton or a ham, begin by cutting across the middle -to the bone. Cut a tongue across, and not lengthwise, and help from the -middle part. - -Carve a fore-quarter of lamb by separating the shoulder from the ribs, -and then dividing the ribs. To carve a loin of veal, begin at the -smaller end and separate the ribs. Help each one to a piece of the -kidney and its fat. Carve pork and mutton in the same way. - -To carve a fillet of veal, begin at the top, and help to the stuffing -with each slice. In a breast of veal, separate the breast and brisket, -and then cut them up, asking which part is preferred. In carving a pig, -it is customary to divide it, and take off the head, before it comes to -the table; as, to many persons, the head is very revolting. Cut off the -limbs, and divide the ribs. In carving venison, make a deep incision -down to the bone, to let out the juices; then turn the broad end of -the haunch toward you, cutting deep, in thin slices. For a saddle of -venison, cut from the tail toward the other end, on each side, in thin -slices. Warm plates are very necessary with venison and mutton, and in -winter are desirable for all meats. - - -ON THE CARE OF CHAMBERS AND BEDROOMS. - -Every mistress of a family should see not only that all sleeping-rooms -in her house _can be_ well ventilated at night, but that they actually -are so. Where there is no open fire-place to admit the pure air from -the exterior, a door should be left open into an entry, or room where -fresh air is admitted; or else a small opening should be made in -the top and bottom of a window, taking care not to allow a draught -of air to cross the bed. The debility of childhood, the lassitude -of domestics, and the ill health of families, are often caused by -neglecting to provide a supply of pure air. Straw matting is best -for a chamber carpet, and strips of woolen carpeting may be laid by -the side of the bed. Where chambers have no closets, a _wardrobe_ is -indispensable. A low square box, set on casters, with a cushion on the -top, and a drawer on one side to put shoes in, is a great convenience -in dressing the feet. An old Champagne basket, fitted up with a cushion -on the lid, and a valance fastened to it to cover the sides, can be -used for the same purpose. - -Another convenience, for a room where sewing is done in summer, is -a fancy jar, set in one corner, to receive clippings, and any other -rubbish. It can be covered with prints or paintings, and varnished, and -then looks very prettily. - -The trunks in a chamber can be improved in looks and comfort by making -cushions of the same size and shape, stuffed with hay and covered with -chintz, with a frill reaching nearly to the floor. - -Every bed-chamber should have a wash-stand, bowl, pitcher, and tumbler, -with a wash-bucket under the stand, to receive slops. A light screen, -made like a clothes-frame, and covered with paper or chintz, should -be furnished for bedrooms occupied by two persons, so that ablutions -can be performed in privacy. It can be ornamented, so as to look well -anywhere. A little frame, or towel-horse, by the wash-stand, on which -to dry towels, is a convenience. A wash-stand should be furnished with -a sponge or wash-cloth, and a small towel, for wiping the basin after -using it. This should be hung on the wash-stand or towel-horse, for -constant use. A soap-dish, and a dish for tooth-brushes, are neat and -convenient, and each person should be furnished with two towels; one -for the feet, and one for other purposes. - -It is in good taste to have the curtains, bed-quilt, valance, and -window-curtains of similar materials. In making feather-beds, -side-pieces should be put in, like those of mattresses, and the -bed should be well filled, so that a person will not be buried in -a hollow, which is not healthful, save in extremely cold weather. -Feather-beds should never be used except in cold weather. At other -times, a thin mattress of hair, cotton and moss, or straw, should be -put over them. A simple strip of broad straw matting, spread over a -feather-bed, answers the same purpose. Nothing is more debilitating -than, in warm weather, to sleep with a feather-bed pressing round the -greater part of the body. Pillows stuffed with papers an inch square -are good for summer, especially for young children, whose heads should -be kept cool. The cheapest and best covering of a bed, for winter, is -a _cotton comforter_, made to contain three or four pounds of cotton, -laid in bats or sheets, between covers tacked together at regular -intervals. They should be three yards square, and less cotton should -be put at the sides that are tucked in. It is better to have two thin -comforters to each bed, than one thick one; as then the covering can be -regulated according to the weather. - -Few domestics will make a bed properly without much attention from the -mistress of the family. The following directions should be given to -those who do this work: - -Open the windows, and lay off the bed-covering, on two chairs, at the -foot of the bed. After the bed is well aired, shake the feathers, from -each corner to the middle; then take up the middle, and shake it well, -and turn the bed over. Then push the feathers in place, making the head -higher than the foot, and the sides even, and as high as the middle -part. Then put on the bolster and the under sheet, so that the wrong -side of the sheet shall go next the bed, and the _marking_ come at the -head, tucking in all around. Then put on the pillows, even, so that -the open ends shall come to the sides of the bed, and then spread on -the upper sheet, so that the wrong side shall be next the blankets and -the marked end at the head. This arrangement of sheets is to prevent -the part where the feet lie from being reversed, so as to come to the -face, and also to prevent the parts soiled by the body from coming -to the bed-tick and blankets. Then put on the other covering, except -the outer one, tucking in all around, and then turn over the upper -sheet, at the head, so as to show a part of the pillows. When the -pillow-cases are clean and smooth, they look best outside of the cover, -but not otherwise. Then draw the hand along the side of the pillows, to -make an even indentation, and then smooth and shape the whole outside. -A nice housekeeper always notices the manner in which a bed is made; -and in some parts of the country it is rare to see this work properly -performed. - -The writer would here urge every mistress of a family who keeps more -than one domestic to provide them with single beds, that they may not -be obliged to sleep with all the changing domestics, who come and go so -often. Where the room is too small for two beds, a narrow truckle-bed -under another will answer. Domestics should be furnished with washing -conveniences in their chambers, and be encouraged to keep their persons -and rooms neat and in order. - - -ON PACKING AND STORING ARTICLES. - -Fold a gentleman’s coat thus: Lay it on a table or bed, the inside -downward, and unroll the collar. Double each sleeve once, making the -crease at the elbow, and laying them so as to make the fewest wrinkles, -and parallel with the skirts. Turn the fronts over the back and -sleeves, and then turn up the skirts, making all as smooth as possible. - -Fold a shirt thus: One that has a bosom-piece inserted, lay on a bed, -bosom downward. Fold each sleeve twice, and lay it parallel with the -sides of the shirt. Turn the two sides, with the sleeves, over the -middle part, and then turn up the bottom, with two folds. This makes -the collar and bosom lie, unpressed, on the outside. - -Fold a frock thus: Lay its front downward, so as to make the first -creases in folding come in the side breadths. To do this, find the -middle of the side breadths by first putting the middle of the front -and back breadths together. Next, fold over the side creases so as -just to meet the slit behind. Then fold the skirt again, so as to make -the backs lie together within and the fronts without. Then arrange the -waist and sleeves, and fold the skirt around them. - -In packing trunks for traveling, put all heavy articles at the bottom, -covered with paper, which should not be printed, as the ink rubs off. -Put coats and pantaloons into linen cases, made for the purpose, and -furnished with strings. Fill all crevices with small articles; as, if -a trunk is not full, nor tightly packed, its contents will be shaken -about and get injured. Under-clothing packs closer by being rolled -tightly, instead of being folded. - -Bonnet-boxes, made of light wood, with a lock and key, are better -than the paper bandboxes so annoying to travelers. Carpet-bags are -very useful, to carry the articles to be used on a journey. The best -ones have sides inserted, iron rims, and a lock and key. A large silk -traveling-bag, with a double linen lining, in which are stitched -receptacles for tooth-brush, combs, and other small articles, is a very -convenient article for use when traveling. - -A bonnet-cover, made of some thin material, like a large hood with a -cape, is useful to draw over the bonnet and neck, to keep off dust, -sun, and sparks from a steam-engine. Green veils are very apt to stain -bonnets when damp. - -In packing household furniture for moving, have each box numbered, and -then have a book, in which, as each box is packed, note down the number -of the box, and the order in which its contents are packed, as this -will save much labor and perplexity when unpacking. In packing china -and glass, wrap each article separately in paper, and put soft hay or -straw at bottom and all around each. Put the heaviest articles at the -bottom, and on the top of the box write, “This side up.” - - -ON THE CARE OF THE KITCHEN, CELLAR, AND STORE-ROOM. - -If parents wish their daughters to grow up with good domestic habits, -they should have, as one means of securing this result, a neat and -cheerful kitchen. A kitchen should always, if possible, be entirely -above-ground, and well lighted. It should have a large sink, with a -drain running under-ground, so that all the premises may be kept sweet -and clean. If flowers and shrubs be cultivated around the doors and -windows, and the yard near them be kept well turfed, it will add very -much to their agreeable appearance. The walls should often be cleaned -and whitewashed, to promote a neat look and pure air. The floor of -a kitchen should be painted, or, which is better, covered with an -oil-cloth. To procure a kitchen oil-cloth as cheaply as possible, buy -cheap tow cloth, and fit it to the size and shape of the kitchen. Then -have it stretched, and nailed to the south side of the barn, and with a -brush cover it with a coat of thin rye paste. When this is dry, put on -a coat of yellow paint, and let it dry for a fortnight. It is safest to -first try the paint, and see if it dries well, as some paint never will -dry. Then put on a second coat, and, at the end of another fortnight, a -third coat. Then let it hang two months, and it will last, uninjured, -for many years. The longer the paint is left to dry, the better. If -varnished, it will last much longer. - -A sink should be scalded out every day, and occasionally with hot ley. -On nails, over the sink, should be hung three good dish-cloths, hemmed, -and furnished with loops—one for dishes not greasy, one for greasy -dishes, and one for washing pots and kettles. These should be put in -the wash every week. The lady who insists upon this will not be annoyed -by having her dishes washed with dark, musty, and greasy rags, as is -too frequently the case. - -Under the sink should be kept a slop-pail; and, on a shelf by it, a -soap-dish and two water-pails. A large boiler, of warm soft water, -should always be kept over the fire, well covered, and a hearth-broom -and bellows be hung near the fire. A clock is a very important article -in the kitchen, in order to secure regularity at meals. - - -ON WASHING DISHES. - -No item of domestic labor is so frequently done in a negligent manner -by domestics as this. A full supply of conveniences will do much toward -a remedy of this evil. A swab, made of strips of linen, tied to a -stick, is useful to wash nice dishes, especially small, deep articles. -Two or three towels, and three dish-cloths, should be used. Two large -tin tubs, painted on the outside, should be provided; one for washing, -and one for rinsing; also, a large old waiter, on which to drain the -dishes. A soap-dish, with hard soap, and a fork, with which to use -it, a slop-pail, and two pails for water, should also be furnished. -Then, if there be danger of neglect, the following rules for washing -dishes, legibly written, may be hung up by the sink, and it will aid in -promoting the desired care and neatness. - - -RULES FOR WASHING DISHES. - -1. Scrape the dishes, putting away any food which may remain on them, -and which it may be proper to save for future use. Put grease into the -grease-pot, and whatever else may be on the plates, into the slop-pail. -Save tealeaves, for sweeping. Set all the dishes, when scraped, in -regular piles; the smallest at the top. - -2. Put the nicest articles in the wash-dish, and wash them in hot suds, -with the swab or nicest dish-cloth. Wipe all metal articles as soon as -they are washed. Put all the rest into the rinsing-dish, which should -be filled with hot water. When they are taken out, lay them to drain on -the waiter. Then rinse the dish-cloth and hang it up, wipe the articles -washed, and put them in their places. - -3. Pour in more hot water, wash the greasy dishes with the dish-cloth -made for them; rinse them, and set them to drain. Wipe them, and set -them away. Wash the knives and forks, _being careful that the handles -are never put in water_; wipe them, and then lay them in a knife-dish -to be scoured. - -4. Take a fresh supply of clean suds, in which wash the milk-pans, -buckets, and tins. Then rinse and hang up this dish-cloth, and take the -other; with which wash the roaster, gridiron, pots, and kettles. Then -wash and rinse the dish-cloth, and hang it up. Empty the slop-bucket -and scald it. Dry metal tea-pots and tins before the fire. Then put the -fire-place in order, and sweep and dust the kitchen. - -Some persons keep a deep and narrow vessel, in which to wash knives -with a swab, so that a careless domestic _can not_ lay them in the -water while washing them. This article can be carried into the -eating-room, to receive the knives and forks when they are taken from -the table. - - -KITCHEN FURNITURE. - -_Crockery._—Brown earthen pans are said to be best for milk and for -cooking. Tin pans are lighter, and more convenient, but are too cold -for many purposes. Tall earthen jars with covers are good to hold -butter, salt, lard, etc. Acids should never be put into the red -earthenware, as there is a poisonous ingredient in the glazing which -the acid takes off. Stone ware is better and stronger, and safer every -way than any other kind. - -_Iron Ware._—Many kitchens are very imperfectly supplied with the -requisite conveniences for cooking. When a person has sufficient -means, the following articles are all desirable: A nest of iron pots, -of different sizes, (they should be slowly heated when new;) a long -iron fork, to take out articles from boiling water; an iron hook with -a handle, to lift pots from the crane; a large and small gridiron, -with grooved bars, and a trench to catch the grease; a Dutch oven, -called also a bake-pan; two skillets, of different sizes, and a spider, -or flat skillet, for frying; a griddle, a waffle-iron, tin and iron -bake and bread pans; two ladles, of different sizes; a skimmer; iron -skewers; a toasting-iron; two tea-kettles, one small and one large one; -two brass kettles, of different sizes, for soap-boiling, etc. Iron -kettles lined with porcelain are better for preserves. The German are -the best. Too hot a fire will crack them, but with care in this respect -they will last for many years. - -Portable charcoal furnaces, of iron or clay, are very useful in summer, -in washing, ironing, and stewing, or making preserves. If used in -the house, a strong draught must be made, to prevent the deleterious -effects of the charcoal. A box and mill, for spice, pepper, and coffee, -are needful to those who use these articles. Strong knives and forks, a -sharp carving-knife, an iron cleaver and board, a fine saw, steelyards, -chopping-tray and knife, an apple-parer, steel for sharpening knives, -sugar-nippers, a dozen iron spoons, also a large iron one with a -long handle, six or eight flat-irons, one of them very small, two -iron-stands, a ruffle-iron, a crimping-iron, are also desirable. - -_Tin Ware._—Bread-pans; large and small patty-pans; cakepans, -with a centre tube to insure their baking well; pie-dishes, (of -block-tin;) a covered butter-kettle; covered kettles to hold berries; -two saucepans; a large oil-can, (with a cock;) a lamp-filler; a -lantern; broad-bottomed candlesticks for the kitchen; a candle-box; a -funnel; a reflector for baking warm cakes; an oven or tin-kitchen; an -apple-corer; an apple-roaster; an egg-boiler; two sugar-scoops, and -flour and meal scoop; a set of mugs; three dippers; a pint, quart, -and gallon measure; a set of scales and weights; three or four pails, -painted on the outside; a slop-bucket with a tight cover, painted -on the outside; a milk-strainer; a gravy-strainer; a colander; a -dredging-box; a pepper-box; a large and small grater; a cheese-box; -also a large box for cake, and a still larger one for bread, with tight -covers. Bread, cake, and cheese, shut up in this way, will not grow dry -as in the open air. - -_Wooden Ware._—A nest of tubs; a set of pails and bowls; a large -and small sieve; a beetle for mashing potatoes; a spade or stick -for stirring butter and sugar; a bread-board, for molding bread and -making pie-crust; a coffee-stick; a clothes-stick; a mush-stick; a -meat-beetle, to pound tough meat; an egg-beater; a ladle, for working -butter; a bread-trough, (for a large family;) flour-buckets, with lids, -to hold sifted flour and Indian meal; salt-boxes; sugar-boxes; starch -and indigo boxes; spice-boxes; a bosom-board; a skirt-board; a large -ironing-board; two or three clothes-frames; and six dozen clothes-pins. - -_Basket Ware._—Baskets of all sizes, for eggs, fruit, marketing, -clothes, etc.; also chip-baskets. When often used, they should be -washed in hot suds. - -_Other Articles._—Every kitchen needs a box containing balls of brown -thread and twine, a large and small darning-needle, rolls of waste -paper and old linen and cotton, and a supply of common holders. There -should also be another box, containing a hammer, carpet-tacks, and -nails of all sizes, a carpet-claw, screws and a screw-driver, pincers, -gimlets of several sizes, a bed-screw, a small saw, two chisels, (one -to use for button-holes in broadcloth,) two awls, and two files. - -In a drawer or cupboard should be placed cotton table-cloths for -kitchen use; nice crash towels for tumblers, marked T T; coarser -towels for dishes marked T; six large roller-towels; a dozen -hand-towels, marked H T; and a dozen hemmed dish-cloths with loops. -Also two thick linen pudding or dumpling cloths, a jelly-bag made -of white flannel, to strain jelly, a starch-strainer, and a bag for -boiling clothes. - -In a closet should be kept, arranged in order, the following articles: -the dust-pan, dust-brush, and dusting-cloths, old flannel and cotton -for scouring and rubbing, large sponges for washing windows and -looking-glasses, a long brush for cobwebs, and another for washing the -outside of windows, whisk-brooms, common brooms, a coat-broom or brush, -a whitewash-brush, a stove-brush, shoe-brushes and blacking, articles -for cleaning tin and silver, leather for cleaning metals, bottles -containing stain-mixtures and other articles used in cleansing. - - -CARE OF THE CELLAR. - -A cellar should often be whitewashed, to keep it sweet. It should -have a drain to keep it perfectly dry, as standing water in a cellar -is a sure cause of disease in a family. It is very dangerous to -leave decayed vegetables in a cellar. Many a fever has been caused -by the poisonous miasm thus generated. The following articles are -desirable in a cellar: a safe, or movable closet, with sides of wire or -perforated tin, in which cold meats, cream, and other articles should -be kept; (if ants be troublesome, set the legs in tin cups of water;) -a refrigerator, or a large wooden box, on feet, with a lining of tin -or zinc, and a space between the tin and wood filled with powdered -charcoal, having at the bottom a place for ice, a drain to carry off -the water, and also movable shelves and partitions. In this articles -are kept cool. It should be cleaned once a week. Filtering-jars, to -purify water, should also be kept in the cellar. Fish and cabbages in a -cellar are apt to scent a house, and give a bad taste to other articles. - - -STORE-ROOM. - -Every house needs a store-room, in which to keep tea, coffee, sugar, -rice, candles, etc. It should be furnished with jars having labels, a -large spoon, a fork, sugar and flour scoops, a towel, and a dish-cloth. - - - - -CHAPTER XXII. - -THE CARE OF YARDS AND GARDENS. - - -First, let us say a few words on the _Preparation of Soil_. If the -garden soil be clayey and adhesive, put on a covering of sand, three -inches thick, and the same depth of well-rotted manure. Spade it in -as deep as possible, and mix it well. If the soil be sandy and loose, -spade in clay and ashes. Ashes are good for all kinds of soil, as they -loosen those which are close, hold moisture in those which are sandy, -and destroy insects. The best kind of soil is that which will hold -water the longest without becoming hard when dry. - -_To prepare Soil for Pot-plants_, take one fourth part of common soil, -one fourth part of well-decayed manure, and one half of vegetable mold, -from the woods or from a chip-yard. Break up the manure fine, and sift -it through a lime-screen, (or coarse wire sieve.) These materials must -be thoroughly mixed. When the common soil which is used is adhesive, -and indeed in most other cases, it is necessary to add sand, the -proportion of which must depend on the nature of the soil. - -_To prepare a Hot-Bed_, dig a pit six feet long, five feet wide, and -thirty inches deep. Make a frame of the same size, with the back two -feet high, the front fifteen inches, and the sides sloped from the back -to the front. Make two sashes, each three feet by five, with the panes -of glass lapping like shingles instead of having cross-bars. Set the -frame over the pit, which should then be filled with fresh horse-dung -which has not lain long nor been sodden by water. Tread it down hard; -then put into the frame light and very rich soil, six or eight inches -deep, and cover it with the sashes for two or three days. Then stir -the soil, and sow the seeds in shallow drills, placing sticks by them, -to mark the different kinds. Keep the frame covered with the glass -whenever it is cold enough to chill the plants; but at all other times -admit fresh air, which is indispensable to their health. When the sun -is quite warm, raise the glasses enough to admit air, and cover them -with matting or blankets, or else the sun may kill the young plants. -Water the bed at evening with water which has stood all day, or, if it -be fresh drawn, add a little warm water. If there be too much heat in -the bed, so as to scorch or wither the plants, lift the sashes, water -freely, shade by day; make deep holes with stakes, and fill them up -when the heat is reduced. In very cold nights, cover the sashes and -frame with straw-mats. - -_For Planting Flower Seeds_.—Break up the soil till it is very soft, -and free from lumps. Rub that nearest the surface between the hands, to -make it fine. Make a circular drill a foot in diameter. Seeds are to be -planted either deeper or nearer the surface, according to their size. -For seeds as large as sweet peas, the drill should be half an inch -deep. The smallest seeds must be planted very near the surface, and a -very little fine earth be sifted over them. After covering them with -soil, beat them down with a trowel, so as to make the earth as compact -as it is after a heavy shower. Set up a stick in the middle of the -circle, with the name of the plant heavily written upon it with a dark -lead-pencil. This remains more permanent if white-lead be first rubbed -over the surface. Never plant when the soil is very wet. In very dry -times, water the seeds at night. Never use very cold water. When the -seeds are small, many should be planted together, that they may assist -each other in breaking the soil. When the plants are an inch high, thin -them out, leaving only one or two, if the plant be a large one like -the balsam; five or six, when it is of a medium size; and eighteen or -twenty of the smaller size. Transplanting, unless the plant be lifted -with a ball of earth, retards the growth about a fortnight. It is best -to plant at two different times, lest the first planting should fail, -owing to wet or cold weather. - -_To plant Garden Seeds_, make the beds from one to three yards wide; -lay across them a board a foot wide, and with a stick make a furrow -on each side of it, one inch deep. Scatter the seeds in this furrow, -and cover them. Then lay the board over them, and step on it, to -press down the earth. When the plants are an inch high, thin them out, -leaving spaces proportioned to their sizes. Seeds of similar species, -such as melons and squashes, should not be planted very near to each -other, as this causes them to degenerate. The same kinds of vegetables -should not be planted in the same place for two years in succession. -The longer the rows are, the easier is the after-culture. - -_Transplanting_ should be done at evening, or, which is better, just -before a shower. Take a round stick sharpened at the point, and make -openings to receive the plants. Set them a very little deeper than they -were before, and press the soil firmly round them. Then water them, -and cover them for three or four days, taking care that sufficient air -be admitted. If the plant can be removed without disturbing the soil -around the root, it will not be at all retarded by transplanting. Never -remove leaves and branches, unless a part of the roots be lost. - -_To Re-pot House Plants_, renew the soil every year, soon after the -time of blossoming. Prepare soil as previously directed. Loosen the -earth from the pot by passing a knife around the sides. Turn the plant -upside down, and remove the pot. Then remove all the matted fibres at -the bottom, and all the earth, except that which adheres to the roots. -From woody plants, like roses, shake off all the earth. Take the new -pot, and put a piece of broken earthenware over the hole at the bottom, -and then, holding the plant in the proper position, shake in the earth -around it. Then pour in water to settle the earth, and heap on fresh -soil till the pot is even full. Small pots are considered better than -large ones, as the roots are not so likely to rot from excess of -moisture. _ In the Laying out of Yards and Gardens_, there is room for -much judgment and taste. In planting trees in a yard, they should be -arranged in groups, and never planted in straight lines, nor sprinkled -about as solitary trees. The object of this arrangement is to imitate -Nature, and secure some spots of dense shade and some of clear turf. -In yards which are covered with turf, beds can be cut out of it, and -raised for flowers. A trench should be made around, to prevent the -grass from running on them. These beds can be made in the shape of -crescents, ovals, or other fanciful forms. - -In laying out beds in gardens and yards, a very pretty bordering can -be made by planting them with common flax-seed, in a line about three -inches from the edge. This can be trimmed with shears, when it grows -too high. - -_For transplanting Trees_, the autumn is the best time. Take as much of -the root as possible, especially the little fibres, which should never -become dry. If kept long before they are set out, put wet moss around -them and water them. Dig holes larger than the extent of the roots; let -one person hold the tree in its former position, and another place the -roots carefully as they were before, cutting off any broken or wounded -root. _Be careful not to let the tree be more than an inch deeper than -it was before._ Let the soil be soft and well manured; shake the tree -as the soil is shaken in, that it may mix well among the small fibres. -Do not tread the earth down, while filling the hole; but, when it is -full, raise a slight mound of say four inches deep around the stem to -hold water, and fill it. Never cut off leaves nor branches, unless some -of the roots are lost. Tie the trees to a stake, and they will be more -likely to live. Water them often. - -_The Care of House Plants_ is a matter of daily attention, and well -repays all labor expended upon it. The soil of house plants should be -renewed every year, as previously directed. In winter, they should -be kept as dry as they can be without wilting. Many house plants are -injured by giving them too much water, when they have little light and -fresh air. This makes them grow spindling. The more fresh air, warmth, -and light they have, the more water is needed. They ought not to be -kept very warm in winter, nor exposed to great changes of atmosphere. -Forty degrees is a proper temperature for plants in winter, when they -have little sun and air. When plants have become spindling, cut off -their heads entirely, and cover the pot in the earth, where it has the -morning sun only. A new and flourishing head will spring out. Few -house plants can bear the sun at noon. When insects infest plants, set -them in a closet or under a barrel, and burn tobacco under them. The -smoke kills any insect enveloped in it. When plants are frozen, cold -water and a gradual restoration of warmth are the best remedies. Never -use very cold water for plants at any season. - - -THE PROPAGATION OF PLANTS. - -This is an occupation requiring much attention and constant care. -Bulbous roots are propagated by offsets; some growing on the top, -others around the sides. Many plants are propagated by cutting off -twigs, and setting them in earth, so that two or three eyes are -covered. To do this, select a side shoot, ten inches long, two inches -of it being of the preceding year’s growth, and the rest the growth of -the season when it is set. Do this when the sap is running, and put a -piece of crockery at the bottom of the shoot when it is buried. One -eye, at least, must be under the soil. Water it, and shade it in hot -weather. - -Plants are also propagated by layers. To do this, take a shoot which -comes up near the root, bend it down so as to bring several eyes under -the soil, leaving the top above-ground. If the shoot be cut half -through, in a slanting direction, at one of these eyes, before burying -it, the result is more certain. Roses, honeysuckles, and many other -shrubs are readily propagated thus. They will generally take root by -being simply buried; but cutting them as here directed is the best -method. Layers are more certain than cuttings. - -_Budding and Grafting_, for all woody plants, are favorite methods of -propagation. In all such plants there is an outer and inner bark, the -latter containing the sap vessels, in which the nourishment of the tree -ascends. The success of grafting or inoculating consists in so placing -the bud or graft that the sap vessels of the inner bark shall exactly -join those of the plant into which they are grafted, so that the sap -may pass from one into the other. - -The following are directions for _budding_; which may be performed at -any time from July to September: - -[Illustration: Fig. 64.] - -Select a smooth place on the stock into which you are to insert the -bud. Make a horizontal cut across the rind through to the firm wood; -and from the middle of this, make a slit downward perpendicularly, an -inch or more long, through to the wood. Raise the bark of the stock on -each side of the perpendicular cut, for the admission of the bud, as is -shown in the annexed cut, (Figure 64). Then take a shoot of this year’s -growth, and slice from it a bud, taking an inch below and an inch above -it, and some portion of the wood under it. Then carefully slip off the -woody part under the bud. Examine whether the eye or germ of the bud -be perfect. If a little hole appear in that part, the bud has lost its -root, and another must be selected. Insert the bud, so that _a_, of the -bud, shall pass to a, of the stock; then _b_, of the bud, must be cut -off, to match the cut b, in the stock, and fitted exactly to it, as it -is this alone which insures success. Bind the parts with fresh bass or -woolen yarn, beginning a little below the bottom of the perpendicular -slit, and winding it closely around every part, except just over the -eye of the bud, until you arrive above the horizontal cut. Do not bind -it too tightly, but just sufficient to exclude air, sun, and wet. This -is to be removed after the bud is firmly fixed and begins to grow. - -Seed-fruit can be budded into any other seed fruit, and stone-fruit -into any other stone-fruit; but stone and seed fruits can not be thus -mingled. - -Rose-bushes can have a variety of kinds budded into the same stock. -Hardy roots are the best stocks. The branch above the bud must be cut -off the next March or April after the bud is put in. Apples and pears -are more easily propagated by ingrafting than by budding. - -[Illustration: Fig. 65.] - -_Ingrafting_ is a similar process to budding, with this advantage, that -it can be performed on large trees; whereas budding can be applied only -on small ones. The two common kinds of ingrafting are whip-grafting and -split-grafting. The first kind is for young trees, and the other for -large ones. - -The time for ingrafting is from May to October. The cuttings must be -taken from horizontal shoots, between Christmas and March, and kept -in a damp cellar. In performing the operation, cut off in a sloping -direction (as seen in Fig. 65) the tree or limb to be grafted. Then -cut off in a corresponding slant the slip to be grafted on. Then put -them together, so that the inner bark of each shall match exactly on -one side, and tie them firmly together with yellow yarn. It is not -essential that both be of equal size; if the bark of each meet together -exactly on _one_ side, it answers the purpose. But the two must not -differ much in size. The slope should be an inch and a half, or more, -in length. After they are tied together, the place should be covered -with a salve or composition of bees-wax and rosin. A mixture of clay -and cow-dung will answer the same purpose. This last must be tied on -with a cloth. Grafting is more convenient than budding, as grafts can -be sent from a great distance; whereas buds must be taken in July or -August, from a shoot of the present year’s growth, and can not be sent -to any great distance. - -The next cut (Fig. 66) exhibits the mode called stock-grafting; _a_ -being the limb of a large tree, which is sawed off and split, and is -to be held open by a small wedge till the grafts are put in. A graft -inserted in the limb is shown at _b_, and at _c_ is one not inserted, -but designed to be put in at _d_, as two grafts can be put into a large -stock. In inserting the graft, be careful to make the edge of the inner -bark of the graft meet exactly the edge of the inner bark of the stock; -for on this success depends. After the grafts are put in, the wedge -must be withdrawn, and the whole of the stock be covered with the thick -salve or composition before mentioned, reaching from where the grafts -are inserted to the bottom of the slit. Be careful not to knock or move -the grafts after they are put in. - -[Illustration: Fig. 66.] - -_Pruning_ is an operation of constant exercise, for keeping plants and -trees in good condition. The following rules are from a distinguished -horticulturist: Prune off all dead wood, and all the little twigs on -the main limbs. Retrench branches, so as to give light and ventilation -to the interior of the tree. Cut out the straight and perpendicular -shoots which give little or no fruit; while those which are most nearly -horizontal, and somewhat curving, give fruit abundantly and of good -quality, and should be sustained. Superfluous and ill-placed buds may -be rubbed off at any time; and no buds pushing out after midsummer -should be spared. In choosing between shoots to be retained, preserve -the lowest placed, and on lateral shoots those which are nearest the -origin. When branches cross each other so as to rub, remove one or the -other. Remove all suckers from the roots of trees or shrubs. Prune -after the sap is in full circulation, (except in the case of grapes,) -as the wounds then heal best. Some think it best to prune before the -sap begins to run. Pruning-shears, and a pruning-pole, with a chisel at -the end, can be procured of those who deal in agricultural utensils. - -_Thinning_ is also an important but very delicate operation. As it is -the office of the leaves to absorb nourishment from the atmosphere, -they should never be removed, except to mature the wood or fruit. In -doing this, remove such leaves as shade the fruit, as soon as it is -ready to ripen. To do it earlier impairs the growth. Do it gradually -at two different times. Thinning the fruit is important, as tending -to increase its size and flavor, and also to promote the longevity of -the tree. If the fruit be thickly set, take off one half at the time -of setting. Revise in June, and then in July, taking off all that may -be spared. One _very large_ apple to every square foot is a rule that -may be a sort of guide in other cases. According to this, two hundred -large apples would be allowed to a tree whose extent is fifteen feet by -twelve. If any person think this thinning excessive, let him try two -similar trees, and thin one as directed and leave the other unthinned. -It will be found that the thinned tree will produce an equal weight, -and fruit of much finer flavor. - - -THE CULTIVATION OF FRUIT. - -By a little attention to this matter, a lady with the help of her -children can obtain a rich abundance of all kinds of fruit. The writer -has resided in families where little boys of eight, ten, and twelve -years old amused themselves, under the direction of their mother, in -planting walnuts, chestnuts, and hazelnuts, for future time; as well -as in planting and inoculating young fruit-trees of all descriptions. -A mother who will take pains to inspire a love for such pursuits in -her children, and who will aid and superintend them, will save them -from many temptations, and at a trifling expense secure to them and -herself a rich reward in the choicest fruits. The information given in -this work on this subject may be relied on as sanctioned by the most -experienced nurserymen. - -The soil for a nursery should be rich, well dug, dressed with -well-decayed manure, free from weeds, and protected from cold winds. -Fruit-seeds should be planted in the autumn, an inch and a half or two -inches deep, in ridges four or five feet apart, pressing the earth -firmly over the seeds. While growing, they should be thinned out, -leaving the best ones a foot and a half apart. The soil should be -kept loose, soft, and free from weeds. They should be inoculated or -ingrafted when of the size of a pipe-stem; and in a year after this may -be transplanted to their permanent stand. Peach-trees sometimes bear -in two years from budding, and in four years from planting if well kept. - -In a year after transplanting, take pains to train the head aright. -Straight upright branches produce _gourmands_, or twigs bearing only -leaves. The side branches, which are angular or curved, yield the most -fruit. For this reason, the limbs should be trained in curves, and -perpendicular twigs should be cut off if there be need of pruning. -The last of June is the time for this. Grass should never be allowed -to grow within four feet of a large tree, and the soil should be -kept loose to admit air to the roots. Trees in orchards should be -twenty-five feet apart. The soil _under_ the top soil has much to do -with the health of the trees. If it be what is called _hard-pan_, the -trees will deteriorate. Trees need to be manured and to have the soil -kept open and free from weeds. - -_Filberts_ can be raised in any part of this country. - -_Figs_ can be raised in the Middle, Western, and Southern States. For -this purpose, in the autumn loosen the roots on one side, and bend the -tree down to the earth on the other; then cover it with a mound of -straw, earth, and boards, and early in the spring raise it up and cover -the roots. - -_Currants_ grow well in any but a wet soil. They are propagated by -cuttings. The old wood should be thinned in the fall and manure be put -on. They can be trained into small trees. - -_Gooseberries_ are propagated by layers and cuttings. They are best -when kept from suckers and trained like trees. One-third of the old -wood should be removed every autumn. - -_Raspberries_ do best when shaded during a part of the day. They are -propagated by layers, slips, and suckers. There is one kind which bears -monthly; but the varieties of this and all other fruits are now so -numerous that we can easily find those which are adapted to the special -circumstances of the case. - -_Strawberries_ require a light soil and vegetable manure. They should -be transplanted in April or September, and be set eight inches apart, -in rows nine inches asunder, and in beds which are two feet wide, with -narrow alleys between them. A part of these plants are _non-bearers_. -These have large flowers with showy stamens and high black anthers. -The _bearers_ have short stamens, a great number of pistils, and the -flowers are every way less showy. In blossom-time, pull out all the -non-bearers. Some think it best to leave one non-bearer to every twelve -bearers, and others pull them all out. Many beds never produce any -fruit, because all the plants in them are non-bearers. Weeds should be -kept from the vines. When the vines are matted with young plants, the -best way is to dig over the beds in cross lines, so as to leave some of -the plants standing in little squares, while the rest are turned under -the soil. This should be done over a second time in the same year. - -_To raise Grapes_, manure the soil, and keep it soft and free from -weeds. A gravelly or sandy soil and a south exposure are best. -Transplant the vines in the early spring, or better in the fall. Prune -them the first year, so as to have only two main branches, taking off -all other shoots as fast as they come. In November, cut off all of -these two branches except four eyes. The second year, in the spring, -loosen the earth around the roots, and allow only two branches to grow, -and every month take off all side shoots. When they are very strong, -preserve only a part, and cut off the rest in the fall. In November, -cut off all the two main stems except eight eyes. After the second -year, no more pruning is needed, except to reduce the side shoots, for -the purpose of increasing the fruit. All the pruning of grapes (except -nipping side shoots) must be done when the sap is not running, or -they will bleed to death. Train them on poles, or lattices, to expose -them to the air and sun. Cover tender vines in the autumn. Grapes are -propagated by cuttings, layers, and seeds. For cuttings, select in the -autumn well-ripened wood of the former year, and take five joints for -each. Bury them till April; then soak them for some hours, and set them -out _aslant_, so that all the eyes but one shall be covered. - -Apples, grapes, and such like fruit can be preserved in their natural -state by packing them when dry and solid in dry sand or sawdust, -putting alternate layers of fruit and cotton, sawdust or sand. Some -sawdust gives a bad flavor to the fruit. - -_Modes of preserving Fruit-Trees._—Heaps of ashes or tanner’s bark -around peach-trees prevent the attack of the worm. The _yellows_ is a -disease of peach-trees, which is spread by the pollen of the blossom. -When a tree begins to turn yellow, take it away with all its roots, -before it blossoms again, or it will infect other trees. Planting tansy -around the roots of fruit-trees is a sure protection against worms, -as it prevents the moth from depositing her egg. Equal quantities of -salt and saltpetre, put around the trunk of a peach-tree, half a pound -to a tree, improve the size and flavor of the fruit. Apply this about -the first of April; and if any trees have worms already in them, put -on half the quantity in addition in June. To young trees just set out, -apply one ounce in April, and another in June, close to the stem. Sandy -soil is best for peaches. - -Apple-trees are preserved from insects by a wash of strong lye to the -body and limbs, which, if old, should be first scraped. Caterpillars -should be removed by cutting down their nests in a damp day. Boring a -hole in a tree infested with worms, and filling it with sulphur, will -often drive them off immediately. - -The _fire-blight_ or _brûlure_ in pear-trees can be stopped by cutting -off all the blighted branches. It is supposed by some to be owing to an -excess of sap, which is remedied by diminishing the roots. - -The _curculio_, which destroys plums and other stone-fruit, can be -checked only by gathering up all the fruit that falls, (which contains -their eggs,) and destroying it. The _canker-worm_ can be checked by -applying a bandage around the body of the tree, and every evening -smearing it with fresh tar. - - - - -CHAPTER XXIII. - -SEWING, CUTTING, AND FITTING. - - -The customs of the American people are more conformed to those -principles of the Christian family state which demand protecting care -for the weaker members, than those of any other nation. Nowhere is this -fact more apparent than in the division of labor to the boys and girls -of one family. The outdoor work, all that is most disagreeable, and -the heaviest labor, is taken by the boys, while the indoor family-work -is reserved for the girls. Of this indoor labor a part is sedentary, -such as sewing, and a part is light labor, such as dish-washing, -cooking, sweeping, dusting, and general care of the house. The laundry -gives the hardest woman’s work; but this is not daily, nor so severe -as the outdoor employments of men, while it can be so divided among -several women, or be so regulated in various ways, as never to involve -excessive labor. Young women wash and iron, as a daily business, six -and eight hours a day, and yet continue healthful and cheerful. Such -is the distinctive construction of woman’s form, that labor with the -muscles of the arms and trunk, such as is demanded in washing and -ironing, is peculiarly favorable to the perfect development and support -of the most delicate and most important portion of her body. - -But while the general arrangements of family labor have been conformed -to the true Christian principle, there have been certain extremes in -our customs which it is important to remedy. This is often exhibited -in houses when the members of a family assemble in an evening, and the -girls all have some useful employment of the hands, while the boys look -on and do nothing. - -Again, at other times, we see broken locks, windows unglazed, and -furniture needing repair, all making necessary a kind of work women -could easily perform, and yet left neglected because the men do not -find time or are unskilled for the performance. In a country like ours, -the emergencies of the family state often demand the exchange of the -ordinary labor of men and women. Frequently, in newer settlements, -no servants can be found, while the wife and mother is confined by -sickness. In such emergencies, skill in performing woman’s work is -a great blessing to a man and his family. So the soldiers, sailors, -engineers, and all roving men need the skill of the needle that -preserves clothing from waste. In our late war, millions would have -been saved had all the soldiers been taught to sew in their boyhood. - -In this view of the case, industrial schools, to teach both boys -and girls all the economic skill of the family state, are of great -importance, and a department for this purpose should be connected with -every school, especially the public schools, where most of the children -will earn their own livelihood and be exposed to many chances of a -roving life. - -Attempts have been made to introduce sewing into public schools, and -usually with little or no success, from many combining difficulties. -One of them arises from the increased number of classes for this -purpose; which would be relieved by having boys taught to sew in the -same class with girls. Another difficulty has been the providing of -materials for sewing and the previous cutting and fitting needed, which -the parents refuse to supply. A method which meets these and other -difficulties, and which has been successfully tried in industrial -schools in England, will now be described. - -Let a fund be provided by school officers, or by contribution, to -provide needles, thread, scissors, and thimbles of various sizes, and -place them in the care of the teacher. Let two half-days of the week be -devoted to this and other industrial employments, giving, as a reward -for success in careful, neat, and quick accomplishment of the duties, -the time left beyond that used in the task as holiday hours. - -Let the first lesson be the use of scissors, in cutting straight slips -of newspaper, thus training the eye and fingers to expert measurement -and motion. Whoever excels in the performance of the allotted task -in less than the allotted time is to be rewarded with the time, thus -gained, for play. - -Next, let the class cut broad strips of paper, and practice doubling -them in a _hem_, first narrow and then broad. This also cultivates the -eyes and trains the fingers. - -Then give a lesson to teach the use of the thimble, using a needle -without thread, and paper slips to set the needle through. - -Let the class now have pieces of cheap and thin unbleached cotton, and -cut off from it strips two inches wide, being directed to _cut by a -thread_, At first a thread may be drawn to guide the eye. Then, these -strips are to be cut into pieces five or six inches long, _turned down -and pinched_ to prepare for oversewing, and then put together and -_basted_ with a needle and thread, the teacher setting the example. - -This last operation is intended to prepare two strips to be sewed -together by _oversewing_. In this operation _colored_ thread should be -used in order to make the stitches show more distinctly. Meantime, the -pupil is trained to make the stitches _equal in depth_, and also at -_equal distances_. - -The teacher is to be provided with a blank book for each pupil, and -on the first page is to be inscribed, _Oversewing_. Beneath this word -is to be fastened a specimen of the stitch, as soon as the pupil has -attained the degree of excellence and accuracy required. - -The next lesson is _Hemming_. To prepare for this, let the scholars -first cut, out of newspaper, pieces three inches square, and fold a hem -on each side till it is even and smooth. - -Then the unbleached cotton is to be given to be cut and prepared in -the same way. Finally, the hemming-stitch is to be taught, and the -child be required to practice till the stitches are _equal_ in size and -_regular_ in both _slant_ and _distances_. When this is well executed, -the specimen is to be fastened to another page of the child’s book, -under the word _Hemming_. In the same way, the various stitches used -for running up seams, for felling, darning, whipping, buttonholing, -stitching, and gathering, should be taught on small pieces of white or -unbleached cotton, using colored thread. - -The books in which are fastened the finished specimens of sewing should -be preserved by the teacher and exhibited at the school examinations, -as an encouragement to excellence. In England, the ladies of wealth -and rank take pains to establish and superintend, among the poor, -industrial schools in which are taught other domestic work as well -as sewing; and, as the consequence, their servants and dependents -are well trained for the duties of their station. It is hoped that -American ladies will make similar efforts for the children of the -poorer classes, and employ all their influence to promote industrial -training in our common schools; and also, to see that instruction in -these important matters be given to their own daughters, who may become -mistresses and directors of future homes, or who, in the constantly -changing fortunes of our land, may need to perform as well as to guide -the doing of these homely duties. - -It is a mistake to suppose that sewing-machines lessen the importance -of hand-sewing. All the mending for a family, and much of the altering -of clothing and house furniture, must be done only by the hand. In -all poor families that own no machine, and in all cases where persons -travel, the whole sewing needed must be done by hand. - -It is especially for the benefit of the poor who can not have machines, -that all the children of our common schools should be taught not only -to sew, but to mend and to cut and fit common garments. Hard-working -mothers can not teach this art, and the school-teacher is the proper -person to do it. Nor should this be added to the ordinary severe and -wearing labor of a teacher, but other less important branches should -give place to this. It is the constant complaint of all who are seeking -to help the destitute, that women are not trained properly to do any -kind of domestic work, and there is no way in which philanthropy can -be more wisely exerted than in urging the establishment of industrial -schools. - -It is the hope of the writer that a day is coming when _all_ women -will be made truly independent, by being trained in early life to -employments by which they can secure a home and income for themselves, -if they do not marry or if they become widows. This is what is done -for daughters in European countries, and should be done in our own. - -Institutions for training women to employments suitable for their sex -should be established and _endowed_, the same as agricultural and -other professional schools for men. When this is done, there will be -a _liberal profession_ for women of culture and refinement, securing -to widows and unmarried women such advantages as have hitherto been -enjoyed only by the more favored sex. - - - - -CHAPTER XXIV. - -ACCIDENTS AND ANTIDOTES. - - -Children should be taught the following modes of saving life, health, -and limbs in cases of sudden emergency, before a medical adviser can be -summoned. - -In case of a common cut, bind the lips of the wound together with -a rag, and put on nothing else. If it is large, lay narrow strips -of sticking-plaster obliquely across the wound. In some cases it is -needful to draw a needle and thread through the lips of the wound, and -tie the two sides together. - -If an artery be cut, it must be tied as quickly as possible, or the -person will soon bleed to death. The blood from an artery is a brighter -red than that from the veins, and spirts out in jets at each beat of -the heart. Take hold of the end of the artery and tie it or hold it -tight till a surgeon comes. In this case, and in all cases of bad -wounds that bleed much, tie a tight bandage near and above the wound, -inserting a stick into the bandage and twisting as tight as can be -borne, to stop the immediate effusion of blood. - -Bathe bad bruises in hot water. Arnica-water hastens a cure, but is -injurious and weakening to the parts when used too long and too freely. - -A sprain is relieved from the first pains by hot fomentations, or -the application of very hot bandages, but entire rest is the chief -permanent remedy. The more the limb is used, especially at first, the -longer the time required for the small broken fibres to knit together. -The sprained leg should be kept in a horizontal position. When a leg is -broken, tie it to the other leg, to keep it still till a surgeon comes. -Tie a broken arm to a piece of thin wood, to keep it still till set. - -In the case of bad burns that take off the skin, creosote-water is the -best remedy. If this is not at hand, wood-soot (not coal,) pounded, -sifted, and mixed with lard, is nearly as good, as such soot contains -creosote. When a dressing is put on, do not remove it till a skin is -formed under it. If nothing else is at hand for a bad burn, sprinkle -flour over the place where the skin is off, and then let it remain, -protected by a bandage. The chief aim is to keep the part without skin -from the air. - -In case of drowning, the aim should be to clear the throat, mouth, and -nostrils, and then produce the natural action of the lungs in breathing -as soon as possible, at the same time removing wet clothes and applying -warmth and friction to the skin, especially the hands and feet, to -start the circulation. The best mode of cleansing the throat and mouth -of choking water is to lay the person on the face, and raise the head a -little, clearing the mouth and nostrils with the finger, and then apply -hartshorn or camphor to the nose. This is safer and surer than a common -mode of lifting the body by the feet, or rolling on a barrel to empty -out the water. - -To start the action of the lungs, first lay the person on the face -and press the back along the spine to expel all air from the lungs. -Then turn the body nearly, but not quite over on to the back, thus -opening the chest so that the air will rush in if the mouth is kept -open. Then turn the body to the face again and expel the air, and then -again nearly over on to the back; and so continue for a long time. -Friction, dry and warm clothing, and warm applications, should be used -in connection with this process. This is a much better mode than using -bellows, which sometimes will close the opening to the windpipe. The -above is the mode recommended by Dr. Marshall Hall, and is approved by -the best medical authorities. - -Certain articles are often kept in the house for cooking or medical -purposes, and sometimes by mistake are taken in quantities that are -poisonous. - -_Soda_, _Saleratus_, _Potash_, or any other alkali, can be rendered -harmless in the stomach by vinegar, tomato-juice, or any other acid. If -sulphuric or oxalic acid are taken, pounded chalk in water is the best -antidote. If those are not at hand, strong soap-suds have been found -effective. Large quantities of tepid water should be drank after these -antidotes are taken, so as to produce vomiting. - -_Lime_ or _baryta_ and its compounds demand a solution of glauber salts -or of sulphuric acid. - -_Iodine_ or _Iodide of Potassium_ demands large draughts of wheat flour -or starch in water, and then vinegar and water. The stomach should then -be emptied by vomiting with as much tepid water as the stomach can hold. - -_Prussic Acid_, a violent poison, is sometimes taken by children in -eating the pits of stone-fruits or bitter almonds which contain it. -The antidote is to empty the stomach by an emetic, and give water of -ammonia or chloric water. Affusions of cold water all over the body, -followed by warm hand friction, is often a remedy alone, but the above -should be added if at command. _Antimony_ and its compounds demand -drinks of oak bark, or gall-nuts, or very strong green tea. - -_Arsenic_ demands oil or melted fat, with magnesia or lime water in -large quantities, till vomiting occurs. - -_Corrosive Sublimate_, (often used to kill vermin,) and any other form -of mercury, requires milk or whites of eggs in large quantities. The -whites of twelve eggs in two quarts of water, given in the largest -possible draughts every three minutes till free vomiting occurs, is a -good remedy. Flour and water will answer, though not so surely as the -above. Warm water will help, if nothing else is in reach. The same -remedy answers when any form of copper, or tin, or zinc poison is -taken, and also for creosote. - -_Lead_ and its compounds require a dilution of Epsom or Glauber salts, -or some strong acid drink, as lemon or tomatoes. - -_Nitrate of Silver_ demands salt water drank till vomiting occurs. - -_Phosphorus_ (sometimes taken by children from matches) needs magnesia -and copious drinks of gum Arabic, or gum-water of any sort. - -_Alcohol_, in dangerous quantities, demands vomiting with warm water. - -When one is violently sick from excessive use of _tobacco_, vomiting -is a relief, if it arise spontaneously. After that, or in case it -does not occur, the juice of a lemon and perfect rest, in a horizontal -position on the back, will relieve the nausea and faintness, generally -soothing the foolish and overwrought patient into a sleep. - -_Opium_ demands a quick emetic. The best is a heaping table-spoonful of -powdered mustard, in a tumblerful of warm water; or powdered alum in -half-ounce doses and strong coffee alternately in warm water. Give acid -drinks after vomiting. If vomiting is not elicited thus, a stomach-pump -is demanded. Dash cold water on the head, apply friction, and use all -means to keep the person awake and in motion. - -_Strychnia_ demands also quick emetics. - -The stomach should be emptied always after taking any of these -antidotes, by a warm-water emetic. - -In case of bleeding at the lungs, or stomach, or throat, give a -tea-spoonful of dry salt, and repeat it often. For bleeding at the -nose, put ice or pour cold water on the back of the neck, keeping the -head elevated. - -If a person be struck with lightning, throw pailfuls of cold water on -the head and body, and apply mustard poultices on the stomach, with -friction of the whole body and inflation of the lungs, as in the case -of drowning. The same mode is to be used when persons are stupefied by -fumes of coal or bad air. - -In thunder-storms, shut the doors and windows. The safest part of a -room is its centre; and when there is a feather-bed in the apartment, -that will be found the most secure resting-place. - -A lightning-rod, if it be well pointed, and run deep into the earth, -is a certain protection to a circle around it whose diameter equals -the height of the rod above the highest chimney. But it protects _no -farther_ than this extent. - -In case of fire, wrap about you a blanket, a shawl, a piece of carpet, -or any other woolen cloth, to serve as protection. Never read in bed, -lest you fall asleep, and the bed be set on fire. If your clothes get -on fire, never run, but lie down, and roll about till you can reach -a bed or carpet to wrap yourself in, and thus put out the fire. Keep -young children in woolen dresses, to save them from the risk of fire. - - - - -CHAPTER XXV. - -ON THE RIGHT USE OF TIME AND PROPERTY. - - -It is probable that there is no one direction in which conscientious -persons suffer so much doubt and perplexity as on the right -apportionment of time and property. Clear views of duty on this subject -can be gained only by reference to certain facts and principles of mind -in connection with certain facts revealed by Jesus Christ. - -It is a fact that whenever men notice any method which will _best_ -secure any end aimed at, they call it _right_. And so the word _right_, -as men ordinarily use the term, signifies the method or rule for -securing an end designed. - -It is also a fact that all rational minds are so made as intuitively to -feel or perceive that the end for which all things are made is, _not_ -to produce enjoyment or happiness of any sort or degree, but to produce -the _best_ good for all concerned both as to quality and amount. - -In proof of this, we find that when any plan or action is proposed, -and it is shown that on one alternative the _best_ good of both the -individual and society is secured, all rational minds decide that it -is wise and right, and that the opposite alternative is foolish and -wrong. There are endless diversities of opinion as to what _is_ for the -best good of individuals and society; but all agree that whatever is -for the _best_ good of all concerned is _right_. We therefore assume -that it is an intuitive principle or belief in all rational minds, that -_happiness-making on the best and largest scale is the end or purpose -for which all things are made_. - -We also find ourselves placed in a system of physical, intellectual, -and social laws, by obedience to which happiness is gained, and that -by disobedience to them happiness is destroyed. At the same time, the -controlling principle of every mind is to gain happiness and escape -pain or loss of happiness. This being so, we may assume that to gain -the end for which we are made, or, in other words, _to act right_, we -must obey these laws. - -Again, we find every rational mind so made that it may be controlled -by some leading desire of ruling purpose to which all other desires -and purposes are subordinate, and that it is the nature of this ruling -purpose which constitutes _moral character_. By moral character is -meant that which results from our own choice instead of that which -consists in qualities and propensities created by God. This ruling -purpose that controls the mind sometimes, by a figure of speech is -called the _heart_, which literally is the organ that controls the body. - -Again, we find that in all ages and nations there are some men whose -ruling purpose and chief desire is to do right, and that these persons -are called the righteous or the virtuous men. - -Again, we find that all decisions as to what is best and right are -regulated by the _dangers_ involved. If one course, with equal -advantages, is free from danger, and the opposite involves danger, all -men decide the former to be the right one. Thus, all questions of duty -as to any course of action are regulated by the dangers which threaten -ourselves or society. As an illustration of this fact, when the life -of our nation was imperiled, privations, risks, and even death, were -sometimes a duty, when in times of peace and prosperity such sacrifices -would not be right but highly sinful. - -The general principle thus illustrated is, that the standard of right -and wrong in all practical affairs is regulated by the amount of danger -to be met in alternate courses, one of which must be chosen. And thus -it appears that every question of rectitude and duty is modified by -circumstances; so that what would be a sin in one case would be a -solemn duty in another. - -Again, we find that the character of a righteous man is dependent on -experience and instruction. For a child is born in utter ignorance -of God’s laws, and of his obligation to obey them; and it is only by -the slow and gradual process of experience and training that he gains -this knowledge. Still more is he dependent on educators for motives to -excite to obedience. The great want of humanity is right instruction -as to the laws by which the best good of all is secured, and powerful -motives to induce obedience to these laws. - -We are now prepared to notice the connection of these principles and -facts with the facts revealed by Jesus Christ. The great and central -fact thus made known is, that this life is only the beginning of an -eternal existence, involving liability to dreadful dangers after -death, and that, in estimating what is right and wise in character and -conduct, we are to take into account these dangers, as regulating all -questions of duty to ourselves and to our fellow-men. Of the nature -of these dangers, we are informed that those who become righteous in -this life will secure perpetuity of that character, and thus perfect -and endless happiness; but that some will so fail that they never -will attain this character, either in this life or the life to come, -and so will forever reap the consequences of perpetuate and voluntary -selfishness and sin. Still more momentous is the fact, that the number -who are to be saved depends upon the self-denying labors of Christ’s -followers, and that so dreadful are the hazards of the life to come, -that all consideration of earthly enjoyment should be made subordinate -to the great end of escape for ourselves and for our fellow-men, whom -we are to love and care for as we do for ourselves. - -These facts and principles enable us clearly to comprehend the great -law of rectitude and happiness given by God through Moses, and then -more clearly explained and illustrated by Jesus Christ. All men are -conscious of that _instinctive love_ which we share in common with -the brutes. This consists in pleasurable emotions in view of certain -persons or things which afford us pleasure, attended by a desire to -please those who cause such enjoyment to ourselves, or to those we -love. Thus the mother, whether human or brute, feels instinctive love -to her offspring; and thus all men feel this instinctive love to those -who confer pleasure on themselves. - -But Jesus Christ expressly discriminates, and explains that the great -law of love (which, he says, it is the chief end of “the law and -the prophets” to inculcate) is the _voluntary love_ which consists -in choosing to do right—that is, to make happiness on the best and -largest scale. For the law is, “Thou shalt love the Lord thy God with -all thy heart, and thy neighbor _as thyself_.” Now self-love consists -not in pleasurable emotions in our own agreeable qualities, but in an -instinctive, an all-controlling desire to make self happy. - -This is the principle of mind which gives its true meaning to the great -law of love, which in this aspect reads thus: - -Thou shalt choose, for the chief end or controlling purpose, to make -happiness on the greatest scale by obeying God’s laws, and as the way -to make him and all his creatures happy in the highest degree. And for -this end you are to regard and treat the happiness of all in your reach -as equal in value to your own. - -This exposition of the great law of love is verified repeatedly in the -New Testament: “This is the love of God, that ye keep his commandments.” - -“He that hath my commandments and keepeth them, he it is that loveth -me.” - -“If a man love me, he will keep my words;”—“he that loveth me not, -keepeth not my sayings.” - -“That the world may know that I love the Father, as the Father gave me -commandment, even so I do.” - -We now are prepared to appreciate the new and most wonderful revelation -ever made to the human race, and one which the wisest heathen -philosophers never even conjectured. - -Jesus Christ first revealed to mankind that our Creator is a loving -Father to the whole human race; and that such is the eternal nature of -things, that our highest possible happiness and escape from endless -evil can be accomplished only by self-denying sacrifice and suffering, -to save ourselves and others; and that our heavenly Father himself so -loves us as to encounter such suffering to save us. For whatever views -men form as to the divinity of Jesus Christ, or how his sufferings -avail to save from danger in the life to come, all will concede that he -teaches that God is represented as having made such a painful sacrifice -as a father suffers in seeing a dear and lovely and only son subjected -to long years of humiliation, of painful toils, and to a disgraceful -and torturing death. And whatever opinions men form as to the nature -and duration of future retributions, it is clear that Jesus Christ -teaches that so great are our dangers, that every consideration of -earthly enjoyment should be subordinate, and that our first interest -and aim should be to secure escape to ourselves and our fellow-men. - -And here we should notice that most comforting doctrine revealed by -Jesus Christ, and that is, that our eternal welfare does not depend -on our judging correctly as to what _is_ for the best good of all -concerned, both for this life and the life to come. On the contrary, we -are assured that it is having our _heart_, or _chief desire_, set to -do right by obeying all God’s laws as fast as we learn what they are. -“Sin is the transgression of law,” and all men have sinned, and will -continue to sin, sometimes from ignorance, sometimes from the force of -temptation swaying from the prevailing desire and controlling purpose. -And so the righteous men of olden times, though they committed heinous -sins, were “men after God’s own heart,” because their “heart” was set -to obey him in all things. And thus their failures were pardoned, and -their eternal safety secured. - -The same comforting assurance lessens the anxieties of those whose -chief aim and desire is to obey Jesus Christ under the new obligations -imposed by him. For the “_faith_” which saves our fellow-men both -before and after Christ, is not the mere intellectual conviction; for -the “devils thus believe and tremble.” It is rather that faith which -includes intellectual belief in his teachings, and the voluntary -conformity of purpose and action to that belief. - -So the “_repentance_” required is not mere sorrow for wrong-doing, -but it consists in such sorrow as includes “ceasing to do evil, and -learning to do well.” - -We now have the general principle which should regulate all -expenditures both of time and property. And whenever any number of -persons consistently and practically adopt this principle, they will -become “a peculiar people.” - -The principle is this: The use of property and the use of time must be -so regulated as to accomplish _all in our power_, _to save as many -as possible_ from ignorance of God’s laws, and from disobedience to -them. It must, in many cases, be difficult to decide as to the most -successful way by which our time and property will avail to this end. -But that this should be the first and chief object in all our plans, -must be conceded by all who accept Jesus Christ as the only authorized -teacher of truth and duty. He is the only man who has died and returned -from the invisible world to tell us of our prospects there, and his -authority is established by the highest evidence of which we can -conceive. He is the only being authorized by God fully to explain his -laws, both as to our highest happiness while on earth and our future -eternal welfare. “There is no other name (or person) given under -Heaven” to do this but Jesus Christ. - -Having thus gained the main general principle, we may notice some -rules to guide us as to the right apportionment of time and property. -In employing our time, we are to make suitable allowance for sleep, -for preparing and taking food, for securing the means of a livelihood, -for intellectual improvement, for exercise and amusement, for social -enjoyments, and for benevolent and religious duties. And it is the -_right apportionment_ of time to these various duties which constitutes -its true economy. - -In deciding respecting the rectitude of our pursuits, we are bound to -aim at _the most_ practical good as the ultimate object. With every -duty of this life our benevolent Creator has connected some species -of enjoyment, to draw us to perform it. Thus the palate is gratified -by performing the duty of nourishing our bodies; the principle of -curiosity is gratified in pursuing useful knowledge; the desire of -approbation is gratified when we perform general social duties; and -every other duty has an alluring enjoyment connected with it. But -the great mistake of mankind has consisted in seeking the pleasures -connected with these duties as the sole aim, without reference to the -main end that should be held in view, and to which the enjoyment should -be made subservient. Thus, men gratify the palate without reference to -the question whether the body is properly nourished; and follow after -knowledge without inquiring whether it ministers to good or evil; and -seek amusements without reference to the great end to which they should -minister. - -In gratifying the implanted desires of our nature, we are bound so to -restrain ourselves, by reason and conscience, as always to seek the -main objects of existence—the _highest_ good of ourselves and others; -and never to sacrifice this for the mere gratification of our desires. -We are to gratify appetite just so far as is consistent with health and -usefulness, and the desire for knowledge just so far as will enable us -to do most good by our influence and efforts, and no further. We are to -seek social intercourse to that extent which will best promote domestic -enjoyment and kindly feelings among neighbors and friends; and we are -to pursue exercise and amusement only so far as will best sustain the -vigor of body and mind. - -The laws of the Supreme Ruler, when he became the civil as well as -the religious Head of the Jewish theocracy, furnish an example which -it would be well for all attentively to consider when forming plans -for the apportionment of time and property. To properly estimate this -example, it must be borne in mind that the main object of God was to -set an example of the _temporal_ rewards that follow obedience to the -laws of the Creator, and at the same time to prepare religious teachers -to extend the more enlarged views and duties resulting from the dangers -of the future life revealed by Jesus Christ. - -Before Christ came, the Jews were not required to go forth to other -nations as teachers of religion, nor were the Jewish nation led to -obedience by motives of a life to come. To them God was revealed both -as a Father and a civil ruler, and obedience to laws relating solely to -this life was all that was required. So low were they in the scale of -civilization and mental development, that a system which confined them -to one spot as an agricultural people, and prevented their growing very -rich or having extensive commerce with other nations, was indispensable -to prevent their relapsing into the low idolatries and vices of the -nations around them, while temporal rewards and penalties were more -effective than those of a life to come. Such faith in God, his laws, -and those temporal rewards and penalties as secured habitual obedience, -were all that was required. - -The proportion of time and property which every Jew was required to -devote to intellectual, benevolent, and religious purposes, was as -follows: - -In regard to property, they were required to give one-tenth of all -their yearly income to support the Levites, the priests, and the -religious service. Next, they were required to give the first-fruits -of all their corn, wine, oil, and fruits, and the first-born of all -their cattle, for the Lord’s treasury, to be employed for the priests, -the widow, the fatherless, and the stranger. The first-born, also, of -their children, were the Lord’s, and were to be redeemed by a specified -sum paid into the sacred treasury. Besides this, they were required to -bring a free-will offering to God every time they went up to the three -great yearly festivals. In addition to this, regular yearly sacrifices -of cattle and fowls were required of each family, and occasional -sacrifices for certain sins or ceremonial impurities. In reaping their -fields, they were required to leave the corners unreaped for the poor; -not to glean their fields, olive-yards, or vineyards; and if a sheaf -was left by mistake, they were not to return for it but leave it for -the poor. - -One-twelfth of the people were set apart, having no landed property, to -be priests and teachers; and the other tribes were required to support -them liberally. - -In regard to the time taken from secular pursuits for the support of -education and religion, an equally liberal amount was demanded. In the -first place, one-seventh part of their time was taken for the weekly -Sabbath, when no kind of work was to be done. Then the whole nation -were required to meet at the appointed place three times a year, which, -including their journeys and stay there, occupied about eight weeks, or -another seventh part of their time. Then the Sabbatical year, when no -agricultural labor was to be done, took another seventh of their time -from their regular pursuits, as they were an agricultural people. This -was the amount of time and property demanded by God, simply to sustain -education, religion, and morality within the bounds of one nation. - -It was promised to this nation, and fulfilled by constant miraculous -interpositions, that in this life obedience to God’s laws should secure -health, peace, prosperity, and long life; while for disobedience was -threatened war, pestilence, famine, and all temporal evils. These -promises were constantly verified; and in the day of Solomon, when this -nation was most obedient, the whole world was moved with wonder at its -wealth and prosperity. But up to this time, no attempt was made by God -to enlarge the obligations and motives by revelations as to the future -life. - -But “when the fullness of time had come,” and the race of man was -prepared to receive higher responsibilities, Jesus Christ came and -“brought life and immortality to light” with a clearness never before -revealed, and new and heavy responsibilities consequent on the dangers -of the life to come. At the same time was revealed the fatherhood -of God, not to the Jews alone, but to the whole human race, and the -consequent brotherhood of man; and these revelations in many respects -changed the whole standard of duty and obligation. - -Christ came as “God manifest in the flesh,” to set an example of -self-sacrificing love, in rescuing the whole family of man from the -dangers of the unseen world, and also to teach and train his disciples -through all time to follow his example. And those who conform the most -consistently to his teachings and example will aim at a standard of -labor and self-denial far beyond that demanded of the Jews. - -It is not always that men understand the economy of Providence in that -unequal distribution of property which, even under the most perfect -form of government, will always exist. Many, looking at the present -state of things, imagine that the rich, if they acted in strict -conformity to the law of benevolence, would share all their property -with their suffering fellow-men. But such do not take into account -the inspired declaration that “a man’s life consisteth not in the -abundance of the things which he possesseth;” or, in other words, life -is made valuable not by great possessions, but by such a _character_ -as prepares a man to enjoy what he holds. God perceives that human -character can be most improved by that kind of discipline which -exists when there is something valuable to be gained by industrious -efforts. This stimulus to industry could never exist in a community -where all are just alike, as it does in a state of society where -every man sees possessed by others enjoyments which he desires, and -may secure by effort and industry. So, in a community where all are -alike as to property, there would be no chance to gain that noblest -of all attainments, a habit of self-denying benevolence which toils -for the good of others, and takes from one’s own store to increase the -enjoyments of another. - -Instead, then, of the stagnation, both of industry and of benevolence, -which would follow the universal and equable distribution of property, -some men, by superior advantages of birth, or intellect, or patronage, -come into possession of a great amount of capital. With these means -they are enabled, by study, reading, and travel, to secure expansion -of mind, and just views of the relative advantages of moral, -intellectual, and physical enjoyments. At the same time, Christianity -imposes obligations corresponding with the increase of advantages and -means. The rich are not at liberty to spend their treasures chiefly -for themselves. Their wealth is given by God, to be employed for the -best good of mankind; and their intellectual advantages are designed, -primarily, to enable them to judge correctly in employing their means -most wisely for the general good. - -Now suppose a man of wealth inherits ten thousand acres of real estate; -it is not his duty to divide it among his poor neighbors and tenants. -If he took this course, it is probable that most of them would spend -all in thriftless waste and indolence, or in mere physical enjoyments. -Instead, then, of thus putting his capital out of his hands, he is -bound to retain and so to employ it as to raise his family and his -neighbors to such a state of virtue and intelligence that they can -secure far more, by their own efforts and industry, than he, by -dividing his capital, could bestow upon them. - -In this view of the subject, it is manifest that the unequal -distribution of property is no evil. The great difficulty is, that so -large a portion of those who hold much capital, instead of using their -various advantages for the greatest good of those around them, employ -them chiefly for selfish indulgences—thus inflicting as much mischief -on themselves as results to others from their culpable neglect. A great -portion of the rich seem to be acting on the principle that the more -God bestows on them the less are they under obligation to practice any -self-denial in fulfilling his benevolent plan of raising our race to -intelligence and virtue, and thus to eternal happiness after death. - -But there are cheering examples of the contrary spirit and prejudice, -some of which will be here recorded, to influence and encourage others. - -A lady of great wealth, high position, and elegant culture, in one of -our large cities, hired and furnished a house adjacent to her own, -and, securing the aid of another benevolent and cultivated woman, took -twelve orphan girls of different ages, and educated them under their -joint care. Not only time and money were given, but love and labor, -just as if these were their own children; and as fast as one was -provided for, another was taken. - -In another city, a young lady, with property of her own, hired a house, -and made it a home for homeless and unprotected women, who paid board -when they could earn it, and found a refuge when out of employment. - -In another city, the wife of one of its richest merchants took two -young girls from the certain road to ruin among the vicious poor. She -boarded them with a respectable farmer, and sent them to school; and -every week went out, not only to supervise them, but to aid in training -them to habits of neatness, industry, and obedience, just as if they -were her own children. - -Next she hired a large house near the most degraded part of the city, -furnished it neatly, and with all suitable conveniences to work, and -then rented to those among the most degraded whom she could bring to -conform to a few simple rules of decency, industry, and benevolence—one -of these rules being that they should pay her the rent every Saturday -night. To this motley gathering she became chief counselor and friend, -quieted their brawls, taught them to aid each other in trouble or -sickness, and strove to introduce among them that law of patient love -and kindness illustrated by her own example. The young girls in this -tenement she assembled every Saturday at her own house, taught them to -sing, heard them recite their Sunday-school lessons, to be sure these -were properly learned; taught them to make and mend their own clothing, -trimmed their bonnets, and took charge of their Sunday dress, that it -might always be in order. - -Of course, such benevolence drew a stream of ignorance and misery to -her door; and so successful was her labor, that she hired a second -house, and managed it on the same plan. One hot day in August a friend -found her combing the head of a poor, ungainly, foreign girl. She had -persuaded a friend to take her from compassion, and she was returned -because her head was in such a state. Finding no one else to do it, the -lady herself bravely met the difficulty, and persevered in this daily -ministry till the evil was remedied, and the poor girl thus secured a -comfortable home and wages. - -A young lady of wealth and position, with great musical culture and -taste, found among the poor two young girls with fine voices and great -musical talent. Gaining her parents' consent, the young lady took one -of them home, trained her in music, and saw that her school education -was secured; so that, when expensive masters and instruments were -needed, the girl herself earned the money required, as a governess in -a family of wealthy friends. Then she aided the sister; and, as the -result, one of them is married happily to a man of great wealth, and -the other is receiving a large income as a popular musical artist. - -Another young girl, educated as a fine musician by her wealthy parents, -at the age of sixteen was afflicted with weak eyes and a heart -complaint. She strove to solace herself by benevolent ministries. By -teaching music to children of wealthy friends, she earned the means to -relieve and instruct the suffering, ignorant, and poor. - -These examples may suffice to show that, even among the most wealthy, -abundant modes of self-denying benevolence may be found where there is -a heart to seek them. - -There is no direction in which a true Christian economy of time and -money is more conspicuous than in the style of living adopted in the -family state. - -Those who build stately mansions, and lay out extensive grounds, and -multiply the elegancies of life, to be enjoyed by themselves and a -select few, “have their reward” in the enjoyments that end in this -life. But those who, with equal means, adopt a style that enables them -largely to devote time and wealth to the eternal welfare of their -fellow-men, are laying up never-failing treasures in heaven, in the -everlasting virtue, gratitude, and happiness of those they have thus -saved and blessed. - -By taking Christ as the example, by communion with him, and by daily -striving to imitate his character and conduct, we may form such a -temper of mind that “doing good” on that highest scale revealed by our -Lord will become the chief and highest source of enjoyment. And this -heavenly principle will grow stronger and stronger, until self-denial -loses the more painful part of its character; and then, to save men -from sin, and guide them to eternal happiness, will be so delightful -and absorbing a pursuit, that all exertions regarded as the means to -this end will be like the joyous efforts of men when they strive for a -prize or a crown with the full hope of success. - -In this view of the subject, efforts and self-denial for the good of -others are to be regarded not merely as duties enjoined for the benefit -of others, but as the moral training indispensable to the formation of -that character on which depends our own happiness. This view exhibits -the full meaning of the Saviour’s declaration, “How hardly shall -they that have riches enter into the kingdom of God!” He had before -taught that the kingdom of heaven consisted not in such enjoyments as -the worldly seek, but in the temper of self-denying benevolence like -his own; and as the rich have far greater temptations to indolent -self-indulgence, they are far less likely to acquire this temper than -those who, by limited means, are inured to some degree of self-denial. - -But on this point one important distinction needs to be made; and -that is, between the self-denial which has no other aim than mere -self-mortification, and that which is exercised to secure greater good -to ourselves and others. The first is the foundation of monasticism, -penances, and all other forms of asceticism; the latter only is that -which Christianity requires. - -A second consideration, which may give definiteness to this subject, -is, that aiming at a perfect character for ourselves and for others -involves not the extermination of any principles of our nature, but -rather the regulating of them, according to the rules of reason -and religion; so that the lower propensities shall always be kept -subordinate to nobler principles. Thus we are not to aim at destroying -our appetites, or at needlessly denying them, but rather so to regulate -them that they shall best secure the objects for which they were -implanted. We are not to annihilate the love of praise and admiration, -but so to control it that the favor of God shall be regarded more -than the estimation of men. We are not to extirpate the principle -of curiosity, which leads us to acquire knowledge, but so to direct -it that all our acquisitions shall be useful, and not frivolous or -injurious. And thus with all the principles of the mind. God has -implanted no desires in our constitution which are evil and pernicious. -On the contrary, all our constitutional propensities, either of mind -or body, he designed we should gratify, whenever no evils would -thence result either to ourselves or others. Such passions as envy, -selfish ambition, contemptuous pride, revenge, and hatred, are to be -exterminated; for they are either excesses or excrescences, not created -by God, but rather the result of our own neglect to form habits of -benevolence and self-control. - -A third consideration is that, though the means for sustaining life -and health are to be regarded as necessaries, without which no other -duties can be performed, yet a very large portion of the time spent by -most persons in easy circumstances for food, raiment, and dwellings, -is for mere _superfluities_; which are right when they do not involve -the sacrifice of higher interests, and wrong when they do. Life and -health can be sustained in the humblest dwellings, with the plainest -dress and the simplest food; and after taking from our means what is -necessary for life and health, the remainder is to be so divided that -the larger portion shall be given to supply the moral and intellectual -wants of ourselves and others. - -There are many so dependent on parents or husbands, as to suffer -perplexity as to their own duty on this account. In reference to these -difficulties, the first remark is, that we are never under obligations -to do what is entirely out of our power; so that those persons who can -not regulate their expenses or their charities are under no sort of -obligation to do so. The second remark is, that, when a rule of duty is -discovered, if we can not fully attain to it, we are bound to _aim_ at -it, and to fulfill it just so far as we can. We have no right to throw -it aside because we shall find some difficult cases when we come to -apply it. The third remark is, that no person can tell how much can be -done till a faithful trial has been made. If a woman has never kept any -accounts, nor attempted to regulate her expenditures by the right rule, -nor used her influence with those that control her plans, to secure -this object, she has no right to say how much she can or can not do -till after a fair trial has been made. - -Is it objected, How can we decide between superfluities and -necessities? It is replied, that we are not required to judge exactly -in all cases. Our duty is to use the means in our power to assist us -in forming a correct judgment; to seek the Divine aid in freeing our -minds from indolence and selfishness; and then to judge as well as we -can in our endeavors rightly to apportion and regulate our expenses. -Many persons seem to feel that they are bound to do better than they -know how. But God is not so hard a master; and after we have used all -proper means to learn the right way, if we then follow it according to -our ability, we do wrong to feel misgivings, or to blame ourselves, if -results come out differently from what seems desirable. - -The results of our actions alone can never prove us deserving of blame. -For men are often so placed that, owing to lack of intellect or means, -it is impossible for them to decide correctly. To use all the means of -knowledge within our reach, to seek Divine guidance by prayer, and -then to judge with a candid and conscientious spirit, is all that God -requires; and when we have done this, and the event seems to come out -so as to seem unfortunate, we should never wish that we had decided -otherwise; for this would be the same as wishing that we had not -followed the dictates of judgment and conscience. As this is a world -designed for discipline and trial, what seem untoward events are never -to be construed as indications of the obliquity of our past decisions. - -In making an examination on this subject, it is sometimes the case that -a woman will count among the _necessaries_ of life all the various -modes of adorning the person or house practiced in the circle in -which she moves; and after enumerating the many _duties_ which demand -attention, counting these as a part, she will come to the conclusion -that she has no time, and but little money, to devote to personal -improvement or to benevolent enterprises. This surely is not in -agreement with the requirements of the Saviour, who calls on us to seek -for others as well as ourselves, _first of all_, “the kingdom of God -and his righteousness.” - -In order to act in accordance with the rule here presented, it is true -that many would be obliged to give up the idea of conforming to the -notions and customs of those with whom they associate, and compelled -to adopt the maxim, “Be not conformed to this world.” In many cases it -would involve an entire change in the style of living. And the writer -has the happiness of knowing more cases than one where persons who have -come to similar views on this subject have given up large and expensive -establishments, that they might keep a pure conscience, and regulate -their charities more according to the requirements of Christianity. - -In deciding what particular objects shall receive our benefactions, -there are also general principles to guide us. The first is that -presented by our Saviour, when, after urging the great law of -benevolence, he was asked, “And who is my neighbor?” His reply, in the -parable of “the Good Samaritan,” teaches us that any human being whose -wants are brought to our knowledge is our neighbor. The wounded man -in that parable was not only a stranger, but he belonged to a foreign -nation, peculiarly hated; and he had no claim, except that his wants -were brought to the knowledge of the wayfaring man. From this we learn -that the destitute of all nations become our neighbors as soon as their -wants are brought to our knowledge. - -Another general principle is this: that those who are most in need -must be relieved in preference to those who are less destitute. On -this principle it is that we think the followers of Christ should -give more to supply those who are suffering for want of the bread of -eternal life, than for those who are deprived of physical enjoyments. -And another reason for this preference is the fact that many who give -in charity have made such imperfect advances in civilization and -Christianity, that the intellectual and moral wants of our race make -but a feeble impression on the mind. Relate a pitiful tale of a family -reduced to live for weeks on potatoes only, and many a mind would awake -to deep sympathy, and stretch forth the hand of charity. But describe -cases where the immortal mind is pining in stupidity and ignorance, or -racked with the fever of baleful passions, and how small the number so -elevated in sentiment and so enlarged in their views as to appreciate -and sympathize in these far greater misfortunes! The intellectual and -moral wants of our fellow-men, therefore, should claim the first place -in Christian attention, both because they are most important, and -because they are most neglected; while it should not be forgotten, in -giving personal attention to the wants of the poor, that the relief of -immediate physical distress is often the easiest way of touching the -moral sensibilities of the destitute. - -Another consideration to be borne in mind is, that in this country -there is much less real need of charity in supplying physical -necessities than is generally supposed by those who have not learned -the more excellent way. This land is so abundant in supplies, and labor -is in such demand, that every healthy person can earn a comfortable -support; and if all the poor were instantly made virtuous, it is -probable that there would be few physical wants which could not -readily be supplied by the immediate friends of each sufferer. The -sick, the aged, and the orphan would be the only objects of charity. -In this view of the case, the primary effort in relieving the poor -should be to furnish them the means of earning their own support, and -to supply them with those moral influences which are most effectual in -securing virtue and industry. - -Another point to be attended to is the importance of maintaining a -system of _associated_ charities. There is no point in which the -economy of charity has more improved, than in the present mode of -combining many small contributions for sustaining enlarged and -systematic plans of charity. If all the half-dollars which are now -contributed to aid in organized systems of charity were returned to the -donors, to be applied by the agency and discretion of each, thousands -and thousands of the treasures now employed to promote the moral and -intellectual wants of mankind would become entirely useless. In a -democracy like ours, where few are very rich and the majority are in -comfortable circumstances, this collecting and dispensing of drops -and rills is the mode by which, in imitation of nature, the dews and -showers are to distill on parched and desert lands. And every person, -while earning a pittance to unite with many more, may be cheered with -the consciousness of sustaining a grand system of operations which must -have the most decided influence in raising all mankind to that perfect -state of society which Christianity is designed to accomplish. - -Another consideration relates to the indiscriminate bestowal of -charity. Persons who have taken pains to inform themselves, and who -devote their whole time to dispensing charities, unite in declaring -that this is one of the most fruitful sources of indolence, vice, -and poverty. From several of these the writer has learned that, by -their own personal investigations, they have ascertained that there -are large establishments of idle and wicked persons in most of our -cities, who associate together to support themselves by every species -of imposition. They hire large houses, and live in constant rioting -on the means thus obtained. Among them are women who have or who hire -the use of infant children; others, who are blind, or maimed, or -deformed, or who can adroitly feign such infirmities; and by these -means of exciting pity, and by artful tales of woe, they collect alms, -both in city and country, to spend in all manner of gross and guilty -indulgences. Meantime many persons, finding themselves often duped -by impostors, refuse to give at all; and thus many benefactions are -withdrawn, which a wise economy in charity would have secured. For this -and other reasons, it is wise and merciful to adopt the general rule, -never to give alms till we have had some opportunity of knowing how -they will be spent. There are exceptions to this, as to every general -rule, which a person of discretion can determine. But the practice so -common among benevolent persons of giving at least a trifle to all who -ask, lest perchance they may turn away some who are really sufferers, -is one which causes more sin and misery than it cures. - -The writer has never known any system for dispensing charity more -successful than the one by which a town or city is divided into -districts, and each district is committed to the care of two ladies, -whose duty it is to call on each family and leave a book for a child, -or do some other deed of neighborly kindness, and make that the -occasion for entering into conversation and learning the situation -of all residents in the district. By this method the ignorant, the -vicious, and the poor are discovered, and their physical, intellectual, -and moral wants are investigated. In some places where the writer -has known this mode pursued, each person retained the same district -year after year; so that every poor family in the place was under -the watch and care of some intelligent and benevolent lady, who used -all her influence to secure a proper education for the children, to -furnish them with suitable reading, to encourage habits of industry -and economy, and to secure regular attendance on public religious -instruction. Thus the rich and the poor were brought in contact in -a way advantageous to both parties; and if such a system could be -universally adopted, more would be done for the prevention of poverty -and vice than all the wealth of the nation could avail for their -relief. But this plan can not be successfully carried out in this -manner, unless there is a large proportion of intelligent, benevolent, -and self-denying persons who unite in a systematic plan. - -But there is one species of “charity” which needs especial -consideration. It is that spirit of kindly love which induces us to -refrain from judging of the means and the relative charities of other -persons. There have been such indistinct notions, and so many different -standards of duty on this subject, that it is rare for two persons to -think exactly alike in regard to the rule of duty. Each person is bound -to inquire and judge for himself as to his own duty or deficiencies; -but as both the resources and the amount of the actual charities of -others are beyond our ken, it is as indecorous as it is uncharitable to -sit in judgment on their decisions. - - - - -CHAPTER XXVI. - -THE CARE OF INFANTS. - - -The topic of this chapter may well be prefaced by an extract from -Herbert Spencer on the treatment of offspring. He first supposes that -some future philosophic speculator, examining the course of education -of the present period, should find nothing relating to the training of -children, and that his natural inference would be that our schools were -all for monastic orders, who have no charge of infancy and childhood. -He then remarks, “Is it not an astonishing fact that, though on the -treatment of offspring depend their lives or deaths and their moral -welfare or ruin, yet that so little instruction on the treatment of -offspring is ever given to those who will hereafter be parents? Is -it not monstrous that the fate of a new generation should be left -to the chances of unreasoning custom, or impulse, or fancy, joined -with the suggestions of ignorant nurses and the prejudiced counsel of -grandmothers? - -“If a merchant should commence business without any knowledge of -arithmetic or book-keeping, we should exclaim at his folly, and look -for disastrous consequences. Or if, without studying anatomy, a man -set up as a surgeon, we should wonder at his audacity, and pity his -patients. But that parents should commence the difficult work of -rearing children without giving earnest attention to the principles, -physical, moral, or intellectual, which ought to guide them, excites -neither surprise at the actors nor pity for the victims. - -“To tens of thousands that are killed add hundreds of thousands that -survive with feeble constitutions, and millions not so strong as they -should be; and you will have some idea of the curse inflicted on their -offspring by parents ignorant of the laws of life. Do but consider for -a moment that the regimen to which children are subject is hourly -telling upon them to their life-long injury or benefit, and that there -are twenty ways of going wrong to one way of going right, and you -will get some idea of the enormous mischief that is almost everywhere -inflicted by the thoughtless, hap-hazard system in common use. - -“When sons and daughters grow up sickly and feeble, parents commonly -regard the event as a visitation of Providence. They assume that these -evils come without cause, or that the cause is supernatural. Nothing -of the kind. In some cases causes are inherited, but in most cases -foolish management is the cause. Very generally parents themselves are -responsible for this pain, this debility, this depression, this misery. -They have undertaken to control the lives of their offspring, and with -cruel carelessness have neglected to learn those vital processes which -they are daily affecting by their commands and prohibitions. In utter -ignorance of the simplest physiological laws, they have been, year by -year, undermining the constitutions of their children, and so have -inflicted disease and premature death, not only on them but also on -their descendants. - -“Equally great are the ignorance and consequent injury, when we -turn from the physical to the moral training. Consider the young, -untaught mother and her nursery legislation. A short time ago she -was at school, where her memory was crammed with words and names -and dates, and her reflective faculties scarcely in the slightest -degree exercised—where not one idea was given her respecting the -methods of dealing with the opening mind of childhood, and where her -discipline did not in the least fit her for thinking out methods of -her own. The intervening years have been spent in practicing music, -fancy-work, novel-reading, and party-going, no thought having been -given to the grave responsibilities of maternity, and scarcely any of -that solid intellectual culture obtained which would fit her for such -responsibilities; and now see her with an unfolding human character -committed to her charge, see her profoundly ignorant of the phenomena -with which she has to deal, undertaking to do that which can be done -but imperfectly even with the aid of the profoundest knowledge!” - -In view of such considerations, every young lady ought to learn how -to take proper care of an infant; for, even if she is never to become -the responsible guardian of a nursery, she will often be in situations -where she can render benevolent aid to others in this most fatiguing -and anxious duty. - -The writer has known instances in which young ladies, who had been -trained by their mothers properly to perform this duty, were in some -cases the means of saving the lives of infants, and in others, of -relieving sick mothers from intolerable care and anguish by their -benevolent aid. - -On this point Dr. Combe remarks: “All women are not destined, in the -course of nature, to become mothers; but how very small is the number -of those who are unconnected, by family ties, friendship, or sympathy, -with the children of others! How very few are there who, at some time -or other of their lives, would not find their usefulness and happiness -increased, by the possession of a kind of knowledge intimately allied -to their best feelings and affections! And how important is it to the -mother herself, that her efforts should be seconded by intelligent -instead of ignorant assistants!” - -In order to be prepared for such benevolent ministries, every young -lady should improve the opportunity, whenever it is afforded her, for -learning how to wash, dress, and tend a young infant; and whenever she -meets with such a work as Dr. Combe’s, on the management of infants, -she ought to read it, and _remember_ its contents. - -The directions that follow have been taken from standard medical -writers, or have been examined and approved by the highest class of -physicians, and also by judicious and experienced mothers. - -Says Dr. Combe: “Nearly one half of the deaths occurring during -the first two years of existence are ascribable to mismanagement, -and to errors in diet. At birth, the stomach is feeble, and as yet -unaccustomed to food; its cravings are consequently easily satisfied, -and frequently renewed.” “At that early age, there ought to be no fixed -time for giving nourishment. The stomach can not be thus satisfied.” -“The active call of the infant is a sign, which needs never be -mistaken.” - -“But care must be taken to determine between the crying of pain or -uneasiness, and the call for food; and the practice of giving an infant -food to stop its cries is often the means of increasing its sufferings. -After a child has satisfied its hunger, from two to four hours, -according to the age, should intervene before another supply is given. - -“At birth, the stomach and bowels, never having been used, contain a -quantity of mucous secretion, which requires to be removed. To effect -this, Nature has rendered the first portions of the mother’s milk -purposely watery and laxative. Nurses, however, distrusting Nature, -often hasten to administer some active purgative; and the consequence -often is, irritation in the stomach and bowels, not easily subdued.” It -is only where the child is deprived of its mother’s milk, as the first -food, that some gentle laxative should be given. - -“It is a common mistake to suppose that because a woman is nursing, -she ought to live very fully, and to add an allowance of wine, porter, -or other fermented liquor, to her usual diet. The only result of this -plan is, to cause an unnatural fullness in the system, which places -the nurse on the brink of disease, and retards rather than increases -the food of the infant. More will be gained by the observance of the -ordinary laws of health than by any foolish deviation, founded on -ignorance.” - -There is no point on which medical men so emphatically lift the voice -of warning as in reference to administering medicines to infants. It -is so difficult to discover what is the matter with an infant, its -frame is so delicate and so susceptible, and slight causes have such a -powerful influence, that it requires the utmost skill and judgment to -ascertain what would be proper medicines, and the proper quantity to be -given. - -Says Dr, Combe: “That there are cases in which active means must be -promptly used to save the child, is perfectly true. But it is not -less certain that these are cases of which no mother or nurse ought -to attempt the treatment. As a general rule, where the child is well -managed, medicine of any kind is very rarely required; and if disease -were more generally regarded in its true light, not as something -thrust into the system, which requires to be expelled by force, but as -an aberration from a natural mode of action, produced by some external -cause, we should be in less haste to attack it by medicine, and more -watchful in its prevention. Accordingly, where a constant demand for -medicine exists in a nursery, the mother may rest assured that there is -something essentially wrong in the treatment of her children. - -“Much havoc is made among infants by the abuse of medicines, which -procure momentary relief but end by producing incurable disease; and -it has often excited my astonishment to see how recklessly remedies -of this kind are had recourse to, on the most trifling occasions, by -mothers and nurses, who would be horrified if they knew the nature -of the power they are wielding, and the extent of injury they are -inflicting.” - -Instead, then, of depending on medicine for the preservation of the -health and life of an infant, the following precautions and preventives -should be adopted: - -“Take particular care of the _food_ of an infant. If it is nourished by -the mother, her own diet should be simple, nourishing, and temperate. -If the child be brought up ‘by hand,’ the milk of a new milch-cow, -mixed with one-third water, and sweetened a little with _white_ -sugar, should be the only food given, until the teeth come. This -is more suitable than any preparations of flour or arrow-root, the -nourishment of which is too highly concentrated. Never give a child -_bread_, _cake_, or _meat_, before the teeth appear. If the food appear -to distress the child after eating, first ascertain if the milk be -really from a new milch-cow, as it may otherwise be too old. Learn, -also, whether the cow lives on proper food. Cows that are fed on -_still-slops_, as is often the case in cities, furnish milk which is -very unhealthful.” - -Be sure and keep a good supply of pure and fresh air in the nursery. -On this point Dr. Bell remarks, respecting rooms constructed without -fire-places and without doors or windows to let in pure air from -without, “The sufferings of children of feeble constitutions are -increased beyond measure by such lodgings as these. An action, brought -by the commonwealth, ought to lie against those persons who build -houses for sale or rent, in which rooms are so constructed as not to -allow of free ventilation; and a writ of lunacy taken out against those -who, with the common-sense experience which all have on this head, -should spend any portion of their time, still more, should sleep, in -rooms thus nearly air-tight.” - -After it is a month or two old, take an infant out to walk, or ride, -in a little wagon, every fair and warm day; but be very careful that -its feet, and every part of its body, are kept warm; and be sure that -its eyes are well protected from the light. Weak eyes, and sometimes -blindness, are caused by neglecting this precaution. Keep the head of -an infant cool, never allowing too warm bonnets, nor permitting it to -sink into soft pillows when asleep. Keeping an infant’s head too warm -very much increases nervous irritability, and this is the reason why -medical men forbid the use of caps for infants. But the head of an -infant should, especially while sleeping, be protected from draughts of -air, and from getting cold. - -Be very careful of the skin of an infant, as nothing tends so -effectually to prevent disease. For this end, it should be washed all -over every morning, and then gentle friction should be applied with -the hand, to the back, stomach, bowels, and limbs. The head should be -thoroughly washed every day, and then brushed with a soft hair-brush, -or combed with a fine comb. If, by neglect, dirt accumulates under the -hair, apply with the finger the yelk of an egg, and then the fine comb -will remove it all without any trouble. - -Dress the infant so that it will be always warm, but not so as to -cause perspiration. Be sure and keep its feet always warm; and for -this often warm them at a fire, and use long dresses. Keep the neck -and arms covered. For this purpose, wrappers, open in front, made high -in the neck, with long sleeves, to put on over the frock, are now very -fashionable. - -It is better for both mother and child, that it should not sleep on -the mother’s arm at night, unless the weather be extremely cold. This -practice keeps the child too warm, and leads it to seek food too -frequently. A child should ordinarily take nourishment but once or -twice in the night. A crib beside the mother, with plenty of warm and -light covering, is best for the child; but the mother must be sure that -it is always kept warm. - -Never cover a child’s head so that it will inhale the air of its own -lungs. In very warm weather, especially in cities, great pains should -be taken to find fresh and cool air by rides and sailing. Walks in -a public square in the cool of the morning, and frequent excursions -in ferry or steamboats, would often save a long bill for medical -attendance. In hot nights, the windows should be kept open, and the -infant laid on a mattress, or on folded blankets. A bit of straw -matting, laid over a feather-bed and covered with the under sheet, -makes a very cool bed for an infant. - -Cool bathing, in hot weather, is very useful; but the water should be -very little cooler than the skin of the child. When the constitution -is delicate, the water should be slightly warmed. Simply sponging the -body freely in a tub, answers the same purpose as a regular bath. In -very warm weather this should be done two or three times a day, always -waiting two or three hours after food has been given. - -“When the stomach is peculiarly irritable, (from teething,) it is of -paramount necessity to withhold all the nostrums which have been so -falsely lauded as ‘sovereign cures for _cholera infantum_.’ The true -restoratives for a child threatened with disease are cool air, cool -bathing, and cool drinks of simple water, in addition to _proper_ food, -at stated intervals.” - -In many cases, change of air from sea to mountain, or the reverse, -has an immediate healthful influence and is superior to every other -treatment. Do not take the advice of mothers who tell of this, that, -and the other thing, which have proved excellent remedies in their -experience. Children have different constitutions, and there are -multitudes of different causes for their sickness; and what might -cure one child, might kill another which _appeared_ to have the same -complaint. A mother should go on the general rule of giving an infant -very little medicine, and then only by the direction of a discreet -and experienced physician. And there are cases when, according to the -views of the most distinguished and competent practitioners, physicians -themselves are much too free in using medicines, instead of adopting -preventive measures. - -Do not allow a child to form such habits that it will not be quiet -unless tended and amused. A healthy child should be accustomed to lie -or sit in its cradle much of the time; but it should occasionally be -taken up and tossed, or carried about for exercise and amusement. -An infant should be encouraged to _creep_, as an exercise very -strengthening and useful. If the mother fears the soiling of its nice -dresses, she can keep a long slip or apron which will entirely cover -the dress, and can be removed when the child is taken in the arms. A -child should not be allowed, when quite young, to bear its weight on -its feet very long at a time, as this tends to weaken and distort the -limbs. - -Many mothers, with a little painstaking, succeed in putting their -infants into their cradle while awake, at regular hours for sleep; and -induce regularity in other habits, which saves much trouble. During -this training process a child may cry, at first, a great deal; but, -for a healthy child, this use of the lungs does no harm, and tends -rather to strengthen than to injure them, unless it becomes exceedingly -violent. A child who is trained to lie or sit and amuse itself, is -happier than one who is carried and tended a great deal, and thus -rendered restless and uneasy when not so indulged. - -The most critical period in the life of an infant is that of dentition -or teething, especially at the early stages. An adult has thirty-two -teeth, but young children have only twenty, which gradually loosen -and are followed by the permanent teeth. When the child has ten teeth -on each jaw, all that are added are the permanent set, which should -be carefully preserved; this caution is needful, as sometimes decay -in the first double teeth of the second set are supposed to be of the -transient set, and are so neglected, or are removed instead of being -preserved by plugging. When the first teeth rise so as to press against -the gums, there is always more or less inflammation, causing nervous -fretfulness, and the impulse to put every thing into the mouth. -Usually there is disturbed sleep, a slight fever, and greater flow of -saliva; this is often relieved by letting the child have ice to bite, -tied in a rag. - -Sometimes the disorder of the mouth extends to the whole system. In -difficult teething, one symptom is the jerking back of the head when -taking the breath, as if in pain, owing to the extreme soreness of the -gums. This is, in extreme cases, attended with increased saliva and -a gummy secretion in the corners of the eyes, itching of the nose, -redness of cheeks, rash, convulsive twitching of lips and the muscles -generally, fever, constipation, and sometimes by a diarrhea, which -last is favorable if slight; difficulty of breathing, dilation of the -pupils of the eyes, restless motion and moaning; and finally, if not -relieved, convulsions and death. The most effective relief is gained -by lancing the gums. Every woman, and especially every mother, should -know the time and order in which the infant teeth come, and, when any -of the above symptoms appear, should examine the mouth, and if a gum -is swollen and inflamed, should either have a physician lance it, or -if this can not be done, should perform the operation herself. A sharp -pen-knife and steady hand, making an incision to touch the rising -tooth, will cause no more pain than a simple scratch of the gum, and -usually will give speedy relief. - -The temporary teeth should not be removed until the new ones appear, -as it injures the jaw and coming teeth; but as soon as a new tooth is -seen pressing upward, the temporary tooth should be removed, or the new -tooth will come out of its proper place. If there is not room where the -new tooth appears, the next temporary tooth must be taken out. Great -mischief has been done by removing the first teeth before the second -appear, thus making a contraction of the jaw. - -Most trouble with the teeth of young children comes from neglect to use -the brush to remove the tartar that accumulates near the gum, causing -disease and decay. This disease is sometimes called _scurvy_, and is -shown by an accumulation around the teeth and by inflamed gums that -bleed easily. Removal of the tartar by a dentist and cleaning the -teeth after every meal with a brush will usually cure this evil, which -causes loosening of the teeth and a bad breath. - -Much injury is often done to teeth by using improper tooth-powder. The -tooth-brush should be used after every meal, and floss silk pressed -between the teeth to remove food lodged there. This method will usually -save the teeth from decay till old age, and there is no need of -tooth-powder. - -When an infant seems ill during the period of dentition, the following -directions from an experienced physician may be of service. It is -now an accepted principle of the medical world that fevers are to -be reduced by cold applications; but an infant demands careful and -judicious treatment in this direction; some have extremely sensitive -nerves, and cold is painful. For such, tepid sponging should be used -near a fire, and the coldness increased gradually. The sensations of -the child should be the guide. Usually, but not always, children that -are healthy will learn by degrees to prefer cold water, and then it may -safely be used. - -When an infant becomes feverish, wrapping its body in a towel wrung out -in tepid or cold water, and then keeping it warm in a woolen blanket, -is a very safe and soothing remedy. - -In case of constipation, this preparation of food is useful: - -One table-spoonful of unbolted flour wet with cold water. Add one pint -of hot water, and boil twenty minutes. Add, when taken up, one pint of -milk. If the stomach seems delicate and irritable, strain out the bran, -but in most cases retain it. - -Where the mother’s milk fails, and good cow’s milk can not be insured, -there are preparations of Oat-meal and barley-meal that are next best. -These may be used when the mother’s milk is injured by ill health. A -trial must be made to see which is best. Make a thin gruel, and add -half a tea-spoonful of condensed milk, or four great spoonfuls of milk -to a coffee-cup of the gruel for a young infant, and a full one for an -older child. - -In case of diarrhea, walk with the child in arms a great deal in the -open air, and give it rice-water to drink. - -The warmth and vital influences of the nurse are very important, and -make this mode of exercise both more soothing and more efficacious, -especially in the open air, the infant being warmly clad. - -In case of feverishness from teething or from any other cause, wrap -the infant in a towel wrung out in tepid water, and then wrap it in a -woolen blanket. The water may be cooler according as the child is older -and stronger. The evaporation of the water draws off the heat, while -the moisture soothes the nerves, and usually the child will fall into a -quiet sleep. As soon as it becomes restless, change the wet towel and -proceed as before. - -The leading physicians of Europe and of this country, in all cases -of fevers, use cool water to reduce them, by this and other modes of -application. This method is more soothing than any other, and is as -effective for adults as for infants. - -Some of the most distinguished physicians of New York who have examined -this chapter give their full approval of the advice given. If there is -still distrust as to this mode of using water to reduce fevers, it will -be advantageous to read an address on the use of cold applications in -fevers, delivered by Dr. William Neftel, before the New York Academy -of Medicine, published in the _New York Medical Record_ for November, -1868; this can be obtained by inclosing twenty cents to the editor, -with the post-office address of the applicant. - - - - -CHAPTER XXVII. - -THE MANAGEMENT OF YOUNG CHILDREN. - - -In regard to the physical education of children, Dr. Clark, Physician -in Ordinary to the Queen of England, expresses views on one point in -which most physicians would coincide. He says: “There is no greater -error in the management of children than that of giving them animal -diet very early. By persevering in the use of an over-stimulating -diet, the digestive organs become irritated, and the various -secretions immediately connected with digestion, and necessary to it, -are diminished, especially the _biliary secretion_. Children so fed -become very liable to attacks of fever and inflammation, affecting -particularly the mucous membranes; and measles and other diseases -incident to childhood are generally severe in their attacks.” - -The result of the treatment of the inmates of the Orphan Asylum at -Albany is one which all who have the care of young children should -deeply ponder. During the first six years of the existence of this -institution, its average number of children was eighty. For the first -three years, their diet was meat once a day, bread of fine flour, rice, -Indian puddings, vegetables, fruit, and milk. Considerable attention -was given to clothing, fresh air, and exercise; and they were bathed -once in three weeks. During these three years, from four to six -children, and sometimes more, were continually on the sick-list; one -or two assistant nurses were necessary; a physician was called two or -three times a week; and during this time there were between thirty and -forty deaths. At the end of this period, the management was changed -in these respects: daily ablutions of the whole body were practiced; -bread of unbolted flour was substituted for that of fine wheat; and all -animal food was banished. More attention, also, was paid to clothing, -bedding, fresh air, and exercise. - -The result was, that the nursery was vacated; the nurse and physician -were no longer needed; and for two years not a single case of sickness -or death occurred. The third year, also, there were no deaths, except -those of two idiots and one other child, all of whom were new inmates, -who had not been subjected to this treatment. The teachers of the -children also testified there was a manifest increase of intellectual -vigor and activity, while there was much less irritability of temper. - -Let parents, nurses, and teachers reflect on the above statement, and -bear in mind that stupidity of intellect, and irritability of temper, -as well as ill health, are often caused by the mismanagement of the -nursery in regard to the physical training of children. - -There is probably no practice more deleterious than that of allowing -children to eat at short intervals through the day. As the stomach is -thus kept constantly at work, with no time for repose, its functions -are deranged, and a weak or disordered stomach is the frequent result. -Children should be required to keep cakes, nuts, and other good things, -which should be sparingly given, till just before a meal, and then they -will form a part of their regular supply. This is better than to wait -till after their hunger is satisfied by food, when they will eat the -niceties merely to gratify the palate, and thus overload the stomach -and interrupt digestion. - -In regard to the intellectual training of young children, some -modification in the common practice is necessary, with reference -to their physical well-being. More care is needful in providing -_well-ventilated_ school-rooms, and in securing more time for sports in -the open air during school hours. It is very important to most mothers -that their young children should be removed from their care during -certain school hours; and it is very useful for quite young children -to be subjected to the discipline of a school, and to intercourse with -other children of their own age. And, with a suitable teacher, it is -no matter how early children are sent to school, provided their health -is not endangered by impure air, too much confinement, and too great -mental stimulus, which is the chief danger of the present age. - -In regard to the formation of the moral character, it has been too -much the case that the discipline of the nursery has consisted of -disconnected efforts to make children either do, or refrain from doing, -certain particular acts. Do this, and be rewarded; do that, and be -punished; is the ordinary routine of family government. - -But children can be very early taught that their happiness, both now -and hereafter, depends on the formation of _habits_ of submission, -self-denial, and benevolence. And all the discipline of the nursery -can be conducted by parents, not only with this general aim in their -own minds, but also with the same object daily set before the minds -of the children. Whenever their wishes are crossed, or their wills -subdued, they can be taught that all this is done, not merely to please -the parent, or to secure some good to themselves or to others; but -as a part of that merciful training which is designed to form such a -character, and such habits, that they can hereafter find their chief -happiness in giving up their will to God, and in living to do good to -others, instead of living merely to please themselves. - -It can be pointed out to them, that they must always submit their will -to the will of God, or else be continually miserable. It can be shown -how, in the nursery, and in the school, and through all future days, -a child must practice the giving up of his will and wishes, when they -interfere with the rights and comfort of others; and how important it -is early to learn to do this, so that it will, by habit, become easy -and agreeable. It can be shown how children who are indulged in all -their wishes, and who are never accustomed to any self-denial, always -find it hard to refrain from what injures themselves and others. It -can be shown, also, how important it is for every person to form such -habits of benevolence toward others that self-denial in doing good will -become easy. - -Parents have learned, by experience, that children can be constrained -by authority and penalties to exercise self-denial, for _their own_ -good, till a habit is formed which makes the duty comparatively easy. -For example, well-trained children can be accustomed to deny themselves -tempting articles of food which are injurious, until the practice -ceases to be painful and difficult; whereas an indulged child would be -thrown into fits of anger or discontent when its wishes were crossed by -restraints of this kind. - -But it has not been so readily discerned that the same method is -needful in order to form a habit of self-denial in doing good to -others. It has been supposed that while children must be forced, by -_authority_, to be self-denying and prudent in regard to their own -happiness, it may properly be left to their own discretion whether they -will practice any self-denial in doing good to others. But the more -difficult a duty is, the greater is the need of parental authority in -forming a habit which will make that duty easy. - -In order to secure this, some parents turn their earliest efforts to -this object. They require the young child always to offer to others -a part of every thing which it receives; always to comply with all -reasonable requests of others for service; and often to practice little -acts of self-denial, in order to secure some enjoyment for others. If -one child receives a present of some nicety, he is required to share -it with all his brothers and sisters. If one asks his brother to help -him in some study or sport, and is met with a denial, the parent -requires the unwilling child to act benevolently, and give up some of -his time to increase his brother’s enjoyment. Of course, in such an -effort as this discretion must be used as to the frequency and extent -of the exercise of authority, to induce a habit of benevolence. But -where parents deliberately aim at such an object, and wisely conduct -their instructions and discipline to secure it, very much will be -accomplished. - -In regard to forming habits of obedience, there have been two extremes, -both of which need to be shunned. One is, a stern and unsympathizing -maintenance of parental authority, demanding perfect and constant -obedience, without any attempt to convince a child of the propriety -and benevolence of the requisitions, and without any manifestation of -sympathy and tenderness for the pain and difficulties which are to be -met. Under such discipline, children grow up to fear their parents, -rather than to love and trust them; while some of the most valuable -principles of character are chilled, or forever blasted. - -In shunning this danger, other parents pass to the opposite extreme. -They put themselves too much on the footing of equals with their -children, as if little were due to superiority of relation, age, and -experience. Nothing is exacted, without the implied concession that -the child is to be a judge of the propriety of the requisition; and -reason and persuasion are employed, where simple command and obedience -would be far better. This system produces a most pernicious influence. -Children soon perceive the position thus allowed them, and take every -advantage of it. They soon learn to dispute parental requirements, -acquire habits of forwardness and conceit, assume disrespectful -manners and address, maintain their views with pertinacity, and yield -to authority with ill-humor and resentment, as if their rights were -infringed upon. - -The medium course is for the parent to take the attitude of a superior -in age, knowledge, and relation, who has a perfect _right_ to control -every action of the child, and that, too, without giving any reason for -the requisitions. “Obey _because your parent commands_,” is always a -proper and sufficient reason: though not always the best to give. - -But care should be taken to convince the child that the parent is -conducting a course of discipline designed to make him happy; and in -forming habits of implicit obedience, self-denial, and benevolence, -the child should have the reasons for most requisitions kindly stated; -never, however, on the demand of it from the child, as a right, but as -an act of kindness from the parent. - -It is impossible to govern children properly, especially those of -strong and sensitive feelings, without a constant effort to appreciate -the value which they attach to their enjoyments and pursuits. A lady -of great strength of mind and sensibility once told the writer that -one of the most acute periods of suffering in her whole life was -occasioned by the burning up of some milkweed-silk by her mother. The -child had found, for the first time, some of this shining and beautiful -substance; was filled with delight at her discovery; was arranging it -in parcels; planning its future use, and her pleasure in showing it to -her companions—when her mother, finding it strewed over the carpet, -hastily swept it into the fire, and that, too, with so indifferent -an air, that the child fled away, almost distracted with grief and -disappointment. The mother little realized the pain she had inflicted, -but the child felt the unkindness so severely that for several days -her mother was an object almost of aversion. While, therefore, the -parent needs to carry on a steady course, which will oblige the child -always to give up its will, whenever its own good or the greater claims -of others require it, this should be constantly connected with the -expression of a tender sympathy for the trials and disappointments thus -inflicted. - -Those, again, who will join with children and help them in their -sports, will learn by this mode to understand the feelings and -interests of childhood; while, at the same time, they secure a degree -of confidence and affection which can not be gained so easily in any -other way. And it is to be regretted that parents so often relinquish -this most powerful mode of influence to domestics and playmates, who -often use it in the most pernicious manner. In joining in such sports, -older persons should never yield entirely the attitude of superiors, -or allow disrespectful manners or address. And respectful deportment -is never more cheerfully accorded, than in seasons when young hearts -are pleased and made grateful by having their tastes and enjoyments so -efficiently promoted. - -Next to the want of all government, the two most fruitful sources -of evil to children are, _unsteadiness_ in government and -_over-government_. Most of the cases in which the children of sensible -and conscientious parents turn out badly, result from one or the other -of these causes. In cases of unsteady government, either one parent -is very strict, severe, and unbending, and the other excessively -indulgent, or else the parents are sometimes very strict and decided, -and at other times allow disobedience to go unpunished. In such cases, -children, never knowing exactly when they can escape with impunity, are -constantly tempted to make the trial. - -The bad effects of this can be better appreciated by reference to one -important principle of the mind. It is found to be universally true -that, when any object of desire is put entirely beyond the reach of -hope or expectation, the mind very soon ceases to long for it, and -turns to other objects of pursuit. But so long as the mind is hoping -for some good, and making efforts to obtain it, any opposition excites -irritable feelings. Let the object be put entirely beyond all hope, and -this irritation soon ceases. - -In consequence of this principle, those children who are under the -care of persons of steady and decided government know that, whenever -a thing is forbidden or denied, it is out of the reach of hope; the -desire, therefore, soon ceases, and they turn to other objects. But -the children of undecided, or of over-indulgent parents, never enjoy -this preserving aid. When a thing is denied, they never know but -either coaxing may win it, or disobedience secure it without any -penalty, and so they are kept in that state of hope and anxiety which -produces irritation and tempts to insubordination. The children of -very indulgent parents, and of those who are undecided and unsteady in -government, are very apt to become fretful, irritable, and fractious. - -Another class of persons, in shunning this evil, go to the other -extreme, and are very strict and pertinacious in regard to every -requisition. With them, fault-finding and penalties abound, until -the children are either hardened into indifference of feeling and -obtuseness of conscience, or else become excessively irritable or -misanthropic. - -It demands great wisdom, patience, and self-control, to escape these -two extremes. In aiming at this, there are parents who have found the -following maxims of very great value: - -First: Avoid, as much as possible, the multiplication of rules and -absolute commands. Instead of this, take the attitude of advisers. -“My child, this is improper, I wish you would remember not to do it.” -This mode of address answers for all the little acts of heedlessness, -awkwardness, or ill-manners so frequently occurring with children. -There are cases when direct and distinct commands are needful, and -in such cases a penalty for disobedience should be as steady and sure -as the laws of nature. A barrel in the nursery, with a seat in it -for the child, serves for a gentle and yet very effective solitary -imprisonment, and is a most salutary penalty. Where such steadiness and -certainty of penalty attend disobedience, children no more think of -disobeying than they do of putting their fingers into a burning candle. - -The next maxim is, Govern by rewards more than by penalties. Such -faults as willful disobedience, lying, dishonesty, and indecent or -profane language, should be punished with severe penalties, after a -child has been fully instructed in the evil of such practices. But all -the constantly recurring faults of the nursery, such as ill-humor, -quarreling, carelessness, and ill-manners, may, in a great many cases, -be regulated by gentle and kind remonstrances, and by the offer of -some reward for persevering efforts to form a good habit. It is very -injurious and degrading to any mind to be kept under the constant fear -of penalties. _Love_ and _hope_ are the principles that should be -mainly relied on in forming the habits of childhood. - -Another maxim, and perhaps the most difficult, is, Do not govern by -the aid of severe and angry tones. A single example will be given to -illustrate this maxim. A child is disposed to talk and amuse itself -at table. The mother requests it to be silent, except when needing to -ask for food, or when spoken to by its older friends. It constantly -forgets. The mother, instead of rebuking in an impatient tone, says, -“My child, you must remember not to talk. I will remind you of it -four times more, and after that, whenever you forget, you must leave -the table and wait till we are done.” If the mother is steady in her -government, it is not probable that she will have to apply this slight -penalty more than once or twice. This method is far more effectual -than the use of sharp and severe tones, to secure attention and -recollection, and often answers the purpose as well as offering some -reward. - -The writer has been in some families where the most efficient and -steady government has been sustained without the use of a cross or -angry tone; and in others, where a far less efficient discipline was -kept up, by frequent severe rebukes and angry remonstrances. In the -first case, the children followed the example set them, and seldom used -severe tones to each other; in the latter, the method employed by the -parents was imitated by the children, and cross words and angry tones -resounded from morning till night in every portion of the household. - -Another important maxim is, Try to keep children in a happy state of -mind. Every one knows, by experience, that it is easier to do right -and submit to rule when cheerful and happy, than when irritated. This -is peculiarly true of children; and a wise mother, when she finds her -child fretful and impatient, and thus constantly doing wrong, will -often remedy the whole difficulty by telling some amusing story, or by -getting the child engaged in some amusing sport. This strongly shows -the importance of learning to govern children without the employment of -angry tones, which always produce irritation. - -Children of active, heedless temperament, or those who are odd, -awkward, or unsuitable in their remarks and deportment, are often -essentially injured by a want of patience and self-control in those -who govern them. Such children often possess a morbid sensibility -which they strive to conceal, or a desire of love and approbation, -which preys like a famine on the soul. And yet they become objects -of ridicule and rebuke to almost every member of the family, until -their sensibilities are tortured into obtuseness or misanthropy. Such -children, above all others, need tenderness and sympathy. A thousand -instances of mistake or forgetfulness should be passed over in silence, -while opportunities for commendation and encouragement should be -diligently sought. - -In regard to the formation of habits of self-denial in childhood, it -is astonishing to see how parents who are very sensible often seem to -regard this matter. Instead of inuring their children to this duty -in early life, so that by habit it may be made easy in after-days, -they seem to be studiously seeking to cut them off from every chance -to secure such a preparation. Every wish of the child is studiously -gratified; and, where a necessity exists of crossing its wishes, some -compensating pleasure is offered in return. Such parents often maintain -that nothing shall be put on their table which their children may not -join them in eating. But where, so easily and surely as at the daily -meal, can that habit of self-denial be formed which is so needful -in governing the appetites, and which children must acquire, or be -ruined? The food which is proper for grown persons is often unsuitable -for children; and this is a sufficient reason for accustoming them -to see others partake of delicacies which they must not share. -Requiring children to wait till others are helped, and to refrain -from conversation at table, except when addressed by their elders, -is another mode of forming habits of self-denial and self-control. -Requiring them to help others first, and to offer the best to others, -has a similar influence. - -In forming the moral habits of children, it is wise to take into -account the peculiar temptations to which they are to be exposed. The -people of this nation are eminently a trafficking people; and the -present standard of honesty, as to trade and debts, is very low, and -every year seems sinking still lower. It is, therefore, pre-eminently -important that children should be trained to strict _honesty_, both in -word and deed. It is not merely teaching children to avoid absolute -lying, which is needed: _all kinds of deceit_ should be guarded -against, and all kinds of little dishonest practices be strenuously -opposed. A child should be brought up with the determined principle -never to _run in debt_, but to be content to live in a humbler way, -in order to secure that true independence which should be the noblest -distinction of an American citizen. - -Quite as important in family and school training is enforcing the _law -that protects character_, which is more precious than gold, while -the most cruel sufferings result from want of honor and care in this -respect. Especially is the enforcement of this law important at this -period, when there are such constant and destructive examples of its -violation both by the press and by general practice. - -This law of benevolence and rectitude is this: every person who has -established a fair character in any direction should have it upheld -by _all_, as a protection against unproved rumors that impeach this -character. Such rumors should _always_ be met with the question, Is it -_proved_ by _proper_ evidence? If it is not, then it is a slander, and -whoever aids to circulate it should be treated as an abettor of slander. - -To illustrate this, take a not uncommon case: A lady, who for thirty -years held the highest character for purity, propriety, and good -principles, was accused by a man of high position of following him -with repeated solicitations for marriage. He offered no proof but -his assertion, which was nullified by her denial. In this case, the -man should have been treated as a slanderer, and those who aided in -circulating his story as abettors of slander. - -Every woman is especially interested in sustaining this law, for it is -a dreadful mortification and disgrace to a delicate and refined woman -to have certain questions even connected with her name. Not less so -is it to a clergyman of keen sensibilities. And it is an insult to -ask a person thus abused to furnish denials and defense. _Established -character_ should protect both the person thus maligned and also their -nearest friends from hearing, much less from noticing, such mean and -disgraceful assaults. - -There is no more important duty devolving upon an educator than the -cultivation of habits of modesty and propriety in young children. All -indecorous words or deportment should be carefully restrained, and -delicacy and reserve studiously cherished. It is a common notion, that -it is important to secure these virtues to one sex more than to the -other; and, by a strange inconsistency, the sex most exposed to danger -is the one selected as least needing care. Yet a wise mother will be -especially careful that her sons are trained to modesty and purity of -mind. - -The rule which should guide on this subject is this: Whenever health, -life, or duty demand it, all connected with such topics and duties -should be spoken of and done without embarrassment or restraint; but in -no other circumstances. Thus in the Bible, instruction on the dangers -and duties connected with our bodily organization are set forth in -plain and simple language, to be read in public worship and in private -by all. So, in medical, surgical, and nursing duties, the same freedom -is demanded, and disapproval or opposition are deemed false modesty and -foolish fastidiousness. But where there are no such demands for health -and safety, then conversation, poetry, pictures, jokes, and coarse -allusions are vulgar, indecent, and sinful. - -Few mothers are sufficiently aware of the dreadful penalties which -often result from indulged impurity of thought. If children, in -_future_ life, can be preserved from licentious associates, it is -supposed that their safety is secured. But the records of our insane -retreats, and the pages of medical writers, teach that even in -solitude, and without being aware of the sin or the danger, children -may inflict evils on themselves which not unfrequently terminate in -disease, delirium, and death. - -There is no necessity for explanations on this point any further than -this, that certain parts of the body are not to be touched except for -purposes of cleanliness, and that the most dreadful suffering comes -from disobeying these commands. So in regard to practices and sins -of which a young child will sometimes inquire, the wise parent will -say, that this is what children can not understand, and about which -they must not talk or ask questions. And they should be told that it -is always a bad sign when children talk on matters which parents call -vulgar and indecent, and that the company of such children should -be avoided. Disclosing details of wrong-doing to young and curious -children, often leads to the very evils feared. But parents and -teachers, in this age of danger, should be well informed and watchful; -for it is not unfrequently the case that servants and school-mates will -teach young children practices which exhaust the nervous system, and -bring on paralysis, mania, and death. - -But there are social dangers during and after childhood which demand -from mothers and teachers such instructions as are rarely given; and -yet, for the want of it, the most dreadful vices and sufferings ensue. - -The evils and dangers here indicated can never be understood or -appreciated till mothers and teachers gain that knowledge of the -construction of the body, and the dangers connected with duties of the -family state, which is now confined almost entirely to the medical -profession, while physicians, by false customs and false modesty on the -part of women, are constrained to a reticence which is dangerous and -often fatal. The difficulty can be wisely met, not by public lectures -or by pulpit ministries. It is in the privacy of the nursery and the -school-room that well-instructed mothers and teachers must train the -young to meet these dangers, by all needful knowledge and habits of -intelligent self-control. - - - - -CHAPTER XXVIII. - -FAMILY RELIGIOUS TRAINING. - - -There are few women who have charge of servants or of children, in -the family and school, who do not suffer anxiety and perplexity, and -sometimes remorse, in attempts to perform their duty as chief ministers -of religion in the family state. The following suggestions may aid in -diminishing these difficulties: - -The main foundation of these troubles is the endless diversities -of instruction as to what is right in character and conduct, and -especially as to what is taught in the Bible on these points. For there -are few practical questions on which persons of equal intelligence -and moral worth are not in antagonism as to what _is_ the right; and -all the Christian sects are in equal controversy as to what are the -teachings of the Bible. And yet every housekeeper, every mother, and -every teacher, practically, must decide these questions for herself -and her dependants, when, in the kitchen, nursery, and school-room -she teaches what actions and feelings are right or wrong, or when -she decides to what religious denomination she, and those she can -influence, shall belong. - -There is one consoling consideration in view of these conflicting -opinions, and that is, that nothing tends more directly to cultivate -both the intellect and moral feelings, than the study, reflection, -and discussion resulting from this trying dilemma. For, were every -human being infallibly directed by a superior mind as to every step -and every decision, it would greatly diminish mental effort, and the -moral discipline of life. All would remain as mere children, guided and -upheld at every step. Instead of this, the whole moral and intellectual -world is kept vigorous, earnest, and bright by conflict and discussion, -while many moral virtues are cultivated by this turmoil. - -The difficulties thus encountered may be much reduced by gaining clear -ideas as to _what it is_ which constitutes voluntary action _right_. -To settle this more clearly, we introduce again a portion of Chapter -XXV., with additional considerations. The definition of _right_, in its -widest use, is “any rule or method which will _best_ accomplish any -plan or design.” It is a fact, also, that there is a created intuitive -belief in all rational minds that happiness-making on the largest scale -possible is the end or purpose for which all things are made. - -This is proved by the fact that whenever men perceive that a given -course will secure the most and the best good for both the individual -and for society, all decide that it is _right_. The main difficulty is -in discovering what _is_ the best for all concerned. - -There are two ways in which mankind learn this. The first is, by the -trial of experience. Man learns “to know good and evil” by good lost -or gained, and evil suffered. This experimenting has been going on in -all ages, each generation gaining by the experience of the past. The -other mode is, by revelations from God made in human language, and to -be interpreted by the common rules of the language employed. - -But one distinction is very important, and that is, the two relations -in which an action is to be judged as right, viz., first, with -reference to the action as best for all concerned, and next in -reference to the motive or intention of the actor. For it is best and -right that every mind should choose what it believes to be right; and -thus it often happens that the same action is right as to motive or -intention, and wrong as to actual result. So, also, an action may be -right in tendency and result, while it is wrong as to motive. There is -often much confusion from not recognizing this distinction. - -There are many cases where experience will not avail in deciding what -is best for all, especially in reference to our prospects after death, -and our relations and duties toward our Creator. For all this we are -dependent on revelations made in human language, to be interpreted -by the rules of language. And as almost all words have more than -one literal meaning, and are also used sometimes in a literal, and -sometimes in a figurative sense, the chief labor in gaining God’s -teaching is in applying rightly the laws of language. - -One difficulty in this attempt is the fact that the true interpretation -of language depends greatly on the habits of thought, the prejudices -of education, and the influence of excited feelings and wishes. So -strong are these influences in the common affairs of life, that it has -been a maxim of courts that a man is not qualified to testify where -his own interests are concerned. And in all daily affairs, men always -make allowances for deviation from a true judgment in what greatly -interests the feelings. This accounts for the fact that such a variety -of interpretations are put on the plain and natural meaning of the -Bible, when such a meaning controverts favorite opinions or interferes -with important plans or hopes. It is not because it is difficult to -interpret the Bible correctly by the proper use of those rules men -employ in daily life; it is because men’s feelings, prejudices, and -wishes interfere. No less is it the case that the bias of feeling -constantly sways the judgment of men in deciding what is right and -best, where experience and reason are the chief guides. - -Another embarrassment in gaining the true teachings of the Bible is -the fact that the doctrines of churches and creeds have consisted -extensively of philosophical theories to explain the _how_ and the -_why_ of the facts made known by revelation; and men have been educated -to believe that these theories should be accepted as authoritative, the -same as the revealed facts, and thus feeling and prejudice interfere. -For example, that the sacrifice and death of Jesus Christ was needful -to secure redemption to our race from sin and its penalties, is the -revealed fact. _Why_ it was needed, and _how_ it avails to save men, -is a question which men have invented various theories to answer and -explain, and belief in these theories has been deemed as sacred and -obligatory as if they were matters of revelation. - -Another, and the chief difficulty, is the fact that the great mass, -even of educated minds, have never been trained to use the rules of -language in the interpretation of the Bible as they do in common life. -Although it is the great and distinctive principle of Protestantism -that every man is to form his own creed, and to interpret the Bible for -himself, responsible not to man but to God alone, the common people -have not been trained properly to use this right and privilege. And -this is not because it is not as easy and practical a matter as any -other duty requiring intellectual culture, practical exercises, and an -honest desire for the truth. In consequence of this, much that is only -figurative in the Bible has been received as literal, and repellent -doctrines thus established. - -It is probable that no one thing could so effectually promote unity -of opinion among churches, and consequent harmony of action, as the -proper training of the common people in the nursery and school-room -to use the laws of language with the Bible as they do in common life. -Such training would also bring confidence and peace to minds so -extensively perplexed by supposed contradictions as to its teachings. -It was by this method that the writer overcame difficulties, and gained -such confidence and peace as can be secured in no other way. Without -stating the results of her own efforts in interpreting the Bible, a -few examples will follow, to illustrate the position that any woman of -ordinary capacity can find relief and comfort by the same method. - -We will take, first, the great question of this life. What are our -dangers in the future life, and what must we do to be saved from them? - -The following is a brief statement of the views of mankind on this -question. Among the heathen, especially among the wisest and best, -it was held that the virtuous would fare better after death than the -wicked. The seventy-third Psalm shows in most terrific language the -misery of the wicked, and as clearly the blessedness of the righteous -at death, as believed by the Jews in all ages. - -Among Christian nations, a large class have no definite opinions on -this question, but by their practice assume that there is no danger at -all, and so give all their thoughts and aims to the things of this life. - -A large class who profess to obtain their opinions from the Bible hold -that, either at death or at some period after, all mankind will be -forever good and happy in heaven. - -Another large class hold that a portion of mankind will, at death, go -to everlasting misery, to be tormented with literal fire and brimstone, -and that all the rest will finally go to heaven; but previously the -good must suffer temporary punishment for sins committed here—this -period of suffering being more or less diminished by penances, and by -the sacrifices and good works of Jesus Christ and the good on earth. - -Another class believe that at death every human being passes directly -to perfect happiness in heaven, or to dreadful sufferings in hell which -are never to end. One part of this class hold that the punishment -is literally existing forever in fire and brimstone, and the other -part hold that the suffering will be the natural result of an endless -character that insures misery, and that the language of the Bible -expresses this figuratively. - -Finally, another class hold that, in the life to come, happiness and -misery depend on _character_; that a portion of our race in this life -forms one that insures immediate and endless happiness at death; that -another portion form a character that involves great suffering after -death; and that in _some_ cases this character is perpetuated forever, -involving consequent endless suffering. But they claim that the Bible -nowhere teaches that with _all_ mankind character is fixed at death. -Instead of this, what intervenes between death and the final day, when -the righteous and wicked are to be reclothed in bodies and forever -separated, is left in wise darkness. - -But the most striking fact in these diverse opinions is, that Christian -sects all agree that the number who will escape from whatever dangers -there may be, depends upon the self-denying labor and sacrifices of the -followers of Jesus Christ. - -In view of these facts, the first duty of every housekeeper, of every -mother, and of every teacher, is to decide which of these views as to -the dangers awaiting us all at death are taught by Jesus Christ and his -apostles. For if it be true that scholars, children, and servants must -be trained to self-sacrifice and self-denying labor, in order to save -themselves and their fellow-men from dreadful risks and dangers in the -life to come, all the practical duties of daily life will be diverse -from the methods pursued by those who believe in no such dangers. - -To illustrate this, suppose several families recently settled near a -deep, unexplored wood in a new country. The children ramble in its -shades, and every day find new beauties and curiosities to attract -them farther into its reserves. On a certain day a man arrives from a -distant place, all torn and bleeding in efforts to reach them. He tells -them that there is a frightful ravine in the unexplored depths; that -pleasant but slippery paths lead to it; that it is the resort of fierce -and cruel animals, which come forth and roam through its beautiful -shades, and that there is no safety but in keeping the children from -entering these dangerous woods. - -Now these points would be clear to common sense: first, that the man, -though an entire stranger, is a benevolent person, because he evidently -has suffered severely to save; next, that he tells what he believes is -the truth, or he would not encounter this suffering; and lastly, as he -says he has long lived in that vicinity, that he has had the means of -knowing the truth, and his representations are to be received as true. - -Suppose, then, one family have perfect faith in this messenger, they -will use every possible precaution to avoid the dangers revealed. -Suppose another family is skeptical about the danger, and yet has -some fear it may be true, they would use some care, and yet not be so -anxious and earnest as the family which had perfect faith. Suppose -another family to have no belief at all as to the danger, they would -allow their children to roam as before, and give no care or thought -to the matter. This illustrates the position that belief in danger -modifies all rules of duty, and that faith is proved by men’s conduct -or works. - -In like manner faith in Jesus Christ, who came in suffering and sorrow -to tell of dangers in the unseen world, is proved by the way men live. -If they have perfect faith in the dangers he reveals, then the most -earnest efforts to save themselves and their fellow-men from ignorance -and sin will follow. If they have little faith, they will make less -exertions; if they have no fears for the future life, all their plans -will terminate in gaining the good things of this life for themselves -and those they love, sure that all the rest of mankind will be happy -when they die, and that their troubles here will only serve to make -rest and enjoyment the greater in the coming life. - -The following is the method by which any woman may decide what is truth -on this great question, so as to be at rest. - -It is first assumed that the Bible is written for the common people, -and is to be interpreted by the rules of language men employ in common -life, which, briefly, are these: - -The first is, all expressions are literal when they do not contradict -the known nature of things, or known facts, or the known opinions of -the writer; in which latter case they usually are figurative, but have -as definite a meaning as if literal. For example, “everlasting” and -“forever” mean “time without end,” unless contrary to known facts, or -the known nature of things, or the known opinions of the writer. So -“punishment” _always_ signifies “pain consequent either on violating a -natural or some instituted law.” - -The second rule is, when any expression has several significations, -that is to be taken as the right one which has _the most_ evidence in -its favor. Let any woman of ordinary ability and education apply these -rules to the texts on this subject, and she will find little difficulty -in deciding what the Bible teaches as the dangers of the future life. - -Another example will be given on a subject which causes great anxiety -and perplexity, and which may be relieved by the same method. The -question is, Why does a Being of infinite power, wisdom, and goodness -allow the dreadful miseries that oppress mankind, and, still more, why -will he allow sin and suffering to reach through eternal ages? Many -suppose that revelation gives no reply to this longing inquiry. - -But when we take the language of the Bible in its common and literal -sense, we find a satisfactory answer. For _perfect wisdom_ is “that -which chooses the _best_ means for the _best_ ends,” and _perfect -benevolence_ is “that which seeks to make the most possible happiness -with the least possible suffering.” Therefore, when God reveals -himself as perfect in wisdom and goodness, it is the same as saying -that he has done, and will do, _all in his power_ to save from sin and -suffering. Almighty power does not signify power to work contradictions -or absurdities; and all theologians teach that there is a limitation -of power in the _nature of things_. Thus some say God can not forgive -sin without an atonement; others, that he can not lie; others, that he -“can not govern the stars by the ten commandments, nor free agents by -the attraction of gravity.” And God says of his people Israel, “What -_could_ I have done that I have not done” to secure their obedience. - -God’s inability to save _all_ is expressly stated when he declares that -he is “not willing that any should perish.” The only proof of want of -power to do something is to _will_ it done, and yet it remains undone. -And God declares that he is not willing to have any one perish. Still -more effectively is this proved by his suffering and that of his dear -Son, when Christ came. No sane mind ever suffers pain to gain an end -when it could be gained without suffering; and the revelation of God -as having suffered so greatly, is the highest proof that can be given -that his power is limited in controlling free agents by the very nature -of free agency. In his hour of extremity, our Lord prayed, “_If it -be possible_, remove this cup;” thus indicating that almighty power -signifies power to do all possible things, and that some things are -_not_ possible even to God. - -The first question being settled, that there are _dangers_ to be met -after death, the next is, “What must we do to be saved?” - -Here the Christian churches are divided, and on a fundamental point, -which briefly is this: One class claims that God has the power to -create minds so that, without any previous knowledge or training, they -shall not only know what is right, but have a controlling principle -that in all cases will secure right choice, and that the minds of all -angels and of our first parents were made on this pattern. But owing to -Adam’s sin, all infants are born without this perfect organization, -and so depraved that eternal sin and suffering in hell is the portion -of all who are not regenerated before they die, while there is no -_certain_ way revealed by which parents can insure this boon for all -their offspring. - -The other class claim that the assumption that God can, or ever did, -create minds on this pattern, is a theological theory for which no -evidence exists in revelation or in nature; that it destroys the -evidence of the benevolence of God, making him prefer the sin and -suffering of infants, when he has power to make them with such minds. -They claim also that if a holy mind consists in a controlling purpose -or choice to do right, that it is a contradiction in terms to say that -a free agent can be created with such a purpose or choice. For the -distinctive feature of a free agent is intellect to perceive right and -wrong, and power to choose in either of two courses; and choice can -not be created. It is also objected that by this theory the chief aim -of an educator is not so much to teach what is right and wrong, and -secure motives and training to induce such habits of obedience to God’s -laws as eventually will secure a controlling purpose of obedience, but -rather to employ means by which God shall regenerate the depraved mind. - -Let it be particularly noticed that these two classes do not differ -as to the _facts_ revealed. Both recognize the fact taught, as much -by experience as by revelation, that every child has such a nature as -insures the constant violation of natural law, while it is entirely -destitute of a controlling principle of love to God and man. They -differ mainly as to a theory of accounting for this fact. One teaches -that it is because the mind at birth is ignorant, undeveloped, -and untrained; the other teaches that it is owing to an imperfect -constitutional nature, for which God or Adam, or both, are responsible. - -Every woman must examine and decide for herself on which of these -systems she will train her family. In this attempt women have one -advantage, and that is, they are not so liable to embarrassment and -prejudice as they would be were they, as are most of their religious -teachers, trained in systematic theology. - -The writer has had an experience in both methods, which may have -some influence in regard to belief in the teachings of the Bible as -to the dreadful dangers to be met in the life to come. This was the -mainspring of feeling and effort in her father, who trained a large -family to believe and to feel that the great object of life should be -_to save as many as possible from eternal ruin_. Wealth, honor, power, -and every earthly good, in his mind, was as the dust of the balance -compared with this overmastering passion. It was this dreadful danger -to herself, and to those she loved best, that changed a frolicsome, -hopeful, light-hearted girl to a serious, hard-working woman as nothing -else could have done. It was this that stimulated a mind whose natural -tendency was to works of taste, light literature, and fun, to anxious -investigation in theology, metaphysics, and Biblical science. - -And the results in family and personal training are equally manifest -in the history of Christian sects. It is those which are most deeply -convinced of dreadful dangers in the life to come which have been -most advanced in mental development, and in benevolent labor and -self-sacrifice. Such heroic suffering and devotion to the best -interests of humanity have never been witnessed on a large scale, -except in denominations whose fundamental and motive power is belief in -dreadful dangers to be encountered after death. The great difficulty -in many of these denominations has been a theological theory as to the -created constitution of mind, which tended to lessen hope and exertion -in that training by which escape from these dangers is most readily and -happily secured. - -The course here suggested does not imply independent investigation, -without aid from men of learning and piety. Every doctrine of theology, -and every antagonistic mode of Biblical interpretation, has been -sustained by such men. But with a reference Bible and Concordance, any -woman of ordinary capacity can collect all that the Bible contains on a -given topic, and form a decision as to which view has the most evidence -in its favor. Then she can learn what has been offered both for and -against this view. This having been done with a prayerful spirit, the -result will rarely fail in bringing satisfaction and peace; while -both intellectually and morally such exercises will have an elevating -tendency. - - - - -CHAPTER XXIX. - -THE CARE OF SERVANTS. - - -In the chapter on the _Right Use of Time and Property_, the important -explanation was made of the great law of love to God and to our -neighbor, which includes in its aim and spirit all other laws. The -distinction is there exhibited between instinctive _emotional_ -love, caused by agreeable qualities in persons and things, and the -_voluntary_ love which is “good-will” toward God and man on the best -and most extensive scale. This love is identified in the great command -itself by the expression “as thyself.” For the love of self is not -pleasure created by our own agreeable qualities. It rather is the -all-controlling desire to make self happy. For this end we are required -to obey the laws of God, and thus secure the best and highest happiness -both to ourselves and to our neighbors. - -In addition to this supreme law, made clear both by the intuitive -principle of mind and in the revealed laws of the Old Testament, we -have the teachings of Jesus Christ as to the character of God as -a loving Father to all his creatures. And, what is especially to -be regarded in estimating the obligations of a housekeeper to her -servants, we are taught that our heavenly Father feels the most care -and interest in those of his children who are the most ignorant, the -most neglected, and the most sinful. As the loving parent gives the -most thought and tender care to the most feeble and imperfect child, so -the Father of All most anxiously cares for the weak, the ignorant, and -the wandering of mankind. - -Few of Christ’s professed followers at the present day realize -what obligations they assume when they prepare large houses and -establishments, which bring the most neglected members of society under -their care as members of the family state. - -Did they understand the sacred obligations thus assumed to train the -humble members of their family with the care and Christian love taught -by both the precept and example of our Divine Lord, it is probable most -would reduce their style of living, so that their own children, with -one or two of God’s most neglected ones, would embrace all for whom -they would dare to assume such obligations. - -The preceding presents the general principles to guide a housekeeper -as to her duty in the care of servants. The following will suggest -important details and considerations. Those in quotation-marks are from -Mrs. Stowe’s “House and Home Papers.” - -“Although in earlier ages the highest-born, wealthiest, and proudest -ladies were skilled in the simple labors of the household, the advance -of society toward luxury has changed all this, especially in lands -of aristocracy and classes; and at the present time America is the -only country where there is a class of women who may be described as -_ladies_ who do their own work. By a lady we mean a woman of education, -cultivation, and refinement, of liberal tastes and ideas, who, without -any very material additions or changes, would be recognized as a lady -in any circle of the Old World or the New. - -“The existence of such a class is a fact peculiar to American society, -a plain result of the new principles involved in the doctrine of -universal equality. - -“When the colonists first came to this country, of however mixed -ingredients their ranks might have been composed, and however imbued -with the spirit of feudal and aristocratic ideas, the discipline of -the wilderness soon brought them to a democratic level; the gentleman -felled the wood for his log-cabin side by side with the plowman, and -thews and sinews rose in the market. ‘A man was deemed honorable in -proportion as he lifted his hand upon the high trees of the forest.’ -So in the interior domestic circle, mistress and maid, living in a -log-cabin together, became companions, and sometimes the maid, as the -one well trained in domestic labor, took precedence of the mistress. It -also became natural and unavoidable that children should begin to work -as early as they were capable of it. - -“The result was a generation of intelligent people brought up to labor -from necessity, but devoting to the problem of labor the acuteness of -a disciplined brain. The mistress, outdone in sinews and muscles by -her maid, kept her superiority by skill and contrivance. If she could -not lift a pail of water, she could invent methods which made lifting -the pail unnecessary; if she could not take a hundred steps without -weariness, she could make twenty answer the purpose of a hundred. - -“Then were to be seen families of daughters, handsome, strong women, -rising each day to their indoor work with cheerful alertness—one to -sweep the room, another to make the fire, while a third prepared the -breakfast for the father and brothers who were going out to manly -labor: and they chatted meanwhile of books, studies, embroidery; -discussed the last new poem, or some historical topic started by graver -reading, or perhaps a rural ball that was to come off next week. They -spun with the book tied to the distaff; they wove; they did all manner -of fine needle-work; they made lace, painted flowers, and, in short, in -the boundless consciousness of activity, invention, and perfect health, -set themselves to any work of which they had ever read or thought. A -bride in those days was married with sheets and table-cloths of her -own weaving, with counterpanes and toilet-covers wrought in divers -embroidery by her own and her sisters’ hands. The amount of fancy-work -done in our days by girls who have nothing else to do will not equal -what was done by those who performed, in addition, the whole work of -the family. - -“In those former days most women were in good health, debility and -disease being the exception. Then, too, was seen the economy of -daylight and its pleasures. They were used to early rising, and would -not lie in bed if they could. Long years of practice made them familiar -with the shortest, neatest, most expeditious method of doing every -household office, so that really, for the greater part of the time in -the house, there seemed, to a looker-on, to be nothing to do. They rose -in the morning and dispatched husband, father, and brothers to the farm -or wood-lot; went sociably about, chatting with each other, skimmed the -milk, made the butter, and turned the cheeses. The forenoon was long; -all the so-called morning work over, they had leisure for an hour’s -sewing or reading before it was time to start the dinner preparations. -By two o’clock the house-work was done, and they had the long afternoon -for books, needle-work, or drawing—for perhaps there was one with a -gift at her pencil. Perhaps one read aloud while others sewed, and -managed in that way to keep up a great deal of reading. - -“It has been remarked in our armies that the men of cultivation, though -bred in delicate and refined spheres, can bear up under the hardships -of camp-life better and longer than rough laborers. The reason is, that -an educated mind knows how to use and save its body, to work it and -spare it, as an uneducated mind can not; and so the college-bred youth -brings himself safely through fatigues which kill the unreflective -laborer. - -“Cultivated, intelligent women, who are brought up to do the work of -their own families, are labor-saving institutions. They make the head -save the wear of the muscles. By forethought, contrivance, system, and -arrangement, they lessen the amount to be done, and do it with less -expense of time and strength than others. The old New England motto, -_Get your work done up in the forenoon_, applied to an amount of work -which would keep the most common Irish servant toiling from daylight to -sunset. - -“Those remarkable women of old, in a measure, were made by -circumstances. There were, comparatively speaking, no servants to be -had, and so children were trained to habits of industry and mechanical -adroitness from the cradle, and every household process was reduced -to the very minimum of labor. Every step required in a process was -counted, every movement calculated; and she who took ten steps when -one would do, lost her reputation for ‘faculty.’ Certainly such an -early drill was of use in developing the health and the bodily powers, -as well as in giving precision to the practical mental faculties. -All household economies were arranged with equal niceness in those -thoughtful minds. A trained housekeeper knew just how many sticks of -hickory of a certain size were required to heat her oven, and how many -of each different kind of wood. She knew by a sort of intuition just -what kinds of food would yield the most palatable nutriment with the -least outlay of accessories in cooking. She knew to a minute the time -when each article must go into and be withdrawn from her oven; and -if she could only lie in her chamber and direct, she could guide an -intelligent child through the processes with mathematical certainty. - -“Now, if every young woman learned to do house-work, and cultivated -her practical faculties in early life, she would, in the first place, -be much more likely to keep her servants; and, in the second place, -if she lost them temporarily, would avoid all that wear and tear of -the nervous system which comes from constant ill-success in those -departments on which family health and temper mainly depend. This is -one of the peculiarities of our American life which require a peculiar -training. Why not face it sensibly? - -“Our land abounds in motorpathic institutions, to which women are sent, -at a great expense, to have hired operators stretch and exercise their -inactive muscles. They lie for hours to have their feet twigged, their -arms flexed, and all the different muscles of the body worked for them, -because they are so flaccid and torpid that the powers of life do not -go on. Would it not be quite as cheerful, and a less expensive process, -if young girls from early life developed the muscles in sweeping, -dusting, starching, ironing, and all the multiplied domestic processes -which our grandmothers knew of? Does it not seem poor economy to pay -servants for letting our muscles grow feeble, and then to pay operators -to exercise them for us? I will venture to say that our grandmothers in -a week went over every movement that any gymnast has invented, and went -over them to some productive purpose too. - -“The first business of a housekeeper in America is that of a teacher. -She can have a good table only by having practical knowledge, and -tact in imparting it. If she understands her business practically and -experimentally, her eye detects at once the weak spot; it requires only -a little tact, some patience, some clearness in giving directions, and -all comes right. - -“If we carry a watch to a watch-maker, and undertake to show him how -to regulate the machinery, he laughs and goes on his own way; but if a -brother-machinist makes suggestions, he listens respectfully. So, when -a woman who knows nothing of woman’s work undertakes to instruct one -who knows more than she does, she makes no impression; but a woman who -has been trained experimentally, and shows she understands the matter -thoroughly, is listened to with respect. - -“Let a woman make her own bread for one month, and, simple as the -process seems, it will take as long as that to get a thorough knowledge -of all the possibilities in the case; but after that, she will be able -to command good bread by the aid of all sorts of servants; in other -words, will be a thoroughly-prepared teacher of bread-making. - -“Good servants do not often come to us; they must be _made_ by patience -and training; and if a girl has a good disposition, and a reasonable -degree of handiness, and the housekeeper understands her profession, -a good servant may be made out of an indifferent one. Some of the -best girls have been those who came directly from the ship, with no -preparation but docility and some natural quickness. The hardest -cases to be managed are not of those who have been taught nothing, -but of those who have been taught wrongly—who come self-opinionated, -with ways which are distasteful, and contrary to the genius of one’s -housekeeping. Such require that their mistress shall understand at -least so much of the actual conduct of affairs as to prove to the -servant that there are better ways than those in which she has been -trained. - -“Domestic service is the great problem of life here in America; the -happiness of families, their thrift, well-being, and comfort, are more -affected by this than by any one thing else. The modern girls, as they -have been brought up, can not perform the labor of their own families -as in those simpler, old-fashioned days; and what is worse, they have -no practical skill with which to instruct servants, who come to us, as -a class, raw and untrained. In the present state of prices, the board -of a domestic costs as much as her wages, and the waste she makes is a -more serious matter still.” - -It is sometimes urged against domestics that they exact exorbitant -wages. But what is the rule of rectitude on this subject? Is it not the -universal law of labor and of trade that an article is to be valued -according to its scarcity and the demand? When wheat is scarce, the -farmer raises his price; and when a mechanic offers services difficult -to be obtained, he makes a corresponding increase of price. And why -is it not right for domestics to act according to a rule allowed to -be correct in reference to all other trades and professions? It is a -fact that really good domestic service must continue to increase in -value just in proportion as this country waxes rich and prosperous; -thus making the proportion of those who wish to hire labor relatively -greater, and the number of those willing to go to service less. - -Money enables the rich to gain many advantages which those of more -limited circumstances can not secure. One of these is, securing good -servants by offering high wages; and this, as the scarcity of this -class increases, will serve constantly to raise the price of service. -It is right for domestics to charge the market value, and this value -is always decided by the scarcity of the article and the amount of -demand. Right views of this subject will sometimes serve to diminish -hard feelings toward those who would otherwise be wrongfully regarded -as unreasonable and exacting. - -Another complaint against servants is that of instability and -discontent, leading to perpetual change. But in reference to this, -let a mother or daughter conceive of their own circumstances as so -changed that the daughter must go out to service. Suppose a place is -engaged, and it is then found that she must sleep in a comfortless -garret; and that, when a new domestic comes—perhaps a coarse and dirty -foreigner—she must share her bed with her. Another place is offered, -where she can have a comfortable room and an agreeable room-mate; in -such a case, would not both mother and daughter think it right to -change? - -Or suppose, on trial, it was found that the lady of the house was -fretful or exacting, and hard to please, or that her children were so -ungoverned as to be perpetual vexations; or that the work was so heavy -that no time was allowed for relaxation and the care of a wardrobe; -and another place offers where these evils can be escaped, would not -mother and daughter here think it right to change? And is it not right -for domestics, as well as their employers, to seek places where they -can be most comfortable? - -In some cases, this instability and love of change would be remedied -if employers would take more pains to make a residence with them -agreeable, and to attach servants to the family by feelings of -gratitude and affection. There are ladies, even where well-qualified -domestics are most rare, who seldom find any trouble in keeping good -and steady ones. And the reason is that their servants know they can -not better their condition by any change within reach. It is not merely -by giving them comfortable rooms, and good food, and presents, and -privileges, that the attachment of domestic servants is secured; it is -by the manifestation of a friendly and benevolent interest in their -comfort and improvement. This is exhibited in bearing patiently with -their faults; in kindly teaching them how to improve; in showing them -how to make and take proper care of their clothes; in guarding their -health; in teaching them to read, if necessary, and supplying them -with proper books; and, in short, by endeavoring, so far as may be, -to supply the place of parents. It is seldom that such a course would -fail to secure steady service, and such affection and gratitude that -even higher wages would be ineffectual to tempt them away. There would -probably be some cases of ungrateful returns, but there is no doubt -that the course indicated, if generally pursued, would very much lessen -the evil in question. - -When servants are forward and bold in manners and disrespectful in -address, they may be considerately taught that those who are among -the best-bred and genteel have courteous and respectful manners and -language to all they meet; while many who have wealth are regarded -as vulgar, because they exhibit rude and disrespectful manners. The -very terms _gentleman_ and _gentlewoman_ indicate the refinement and -delicacy of address which distinguishes the high-bred from the coarse -and vulgar. - -In regard to appropriate dress, in most cases it is difficult for -an employer to interfere _directly_ with comments or advice. The -most successful mode is to offer some service in mending or making a -wardrobe, and when a confidence in the kindness of feeling is thus -gained, remarks and suggestions will generally be properly received, -and new views of propriety and economy can be imparted. The knowledge -which is so important to every woman, contained in the chapter on -_Clothing_, is as much needed in the kitchen as in the parlor. In some -cases it may be well for an employer who, from appearances, anticipates -difficulty of this kind, in making the preliminary contract or -agreement, to state that she wishes to have the room, person, and dress -of her servants kept neat and in order, and that she expects to remind -them of their duty in this particular if it is neglected. Domestic -servants are very apt to neglect the care of their own chambers and -clothing; and such habits have a most pernicious influence on their -well-being, and on that of their children, in future domestic life. An -employer, then, is bound to exercise a parental care over them in these -respects. - -There is one great mistake, not unfrequently made, in the management -both of domestics and of children, and that is, in supposing that the -way to cure defects is by finding fault as each failing occurs. But -instead of this being true, in many cases the directly opposite course -is the best; while in all instances much good judgment is required -in order to decide when to notice faults and when to let them pass -unnoticed. There are some minds very sensitive, easily discouraged, -and infirm of purpose. Such persons, when they have formed habits -of negligence, haste, and awkwardness, often need expressions of -sympathy and encouragement rather than reproof. They have usually been -found fault with so much that they have become either hardened or -desponding; and it is often the case that a few words of commendation -will awaken fresh efforts and renewed hope. In almost every case, words -of kindness, confidence, and encouragement should be mingled with the -needful admonitions or reproof. - -It is a good rule, in reference to this point, to _forewarn_ instead -of finding fault. Thus, when a thing has been done wrong, let it pass -unnoticed till it is to be done again; and then a simple request to -have it done in the right way will secure quite as much, and probably -more, willing effort, than a reproof administered for neglect. Some -persons seem to take it for granted that young and inexperienced -minds are bound to have all the forethought and discretion of mature -persons, and freely express wonder and disgust when mishaps occur for -want of these traits. But it would be far better to save from mistake -or forgetfulness by previous caution and care on the part of those who -have gained experience and forethought; and thus many occasions of -complaint and ill-humor will be avoided. - -Those who fill the places of heads of families are not very apt to -think how painful it is to be chided for neglect of duty, or for -faults of character. If they would sometimes imagine themselves in the -place of those whom they control, with some person daily administering -reproof to them in the same _tone and style_ as they employ to those -who are under them, it might serve as a useful check to their chidings. -It is often the case that persons who are most strict and exacting, and -least able to make allowances and receive palliations, are themselves -peculiarly sensitive to any thing which implies that they are in -fault. By such, the spirit implied in the Divine petition, “Forgive -us our trespasses as we forgive those who trespass against us,” needs -especially to be cherished. - -One other consideration is very important. There is no duty more -binding on Christians than that of patience and meekness under -provocations and disappointment. Now the tendency of every sensitive -mind, when thwarted in its wishes, is to complain and find fault, and -that often in tones of fretfulness or anger. But there are few servants -who have not heard enough of the Bible to know that angry or fretful -fault-finding from the mistress of a family, when her work is not done -to suit her, is not in agreement with the precepts of Christ. They -notice and feel the inconsistency; and every woman, when she gives way -to feelings of anger and impatience at the faults of those around her, -lowers herself in their respect; while her own conscience, unless very -much blinded, can not but suffer a wound. - -“We can not in this country maintain to any great extent large -retinues of servants. Even with ample fortunes, they are forbidden by -the general character of society here, which makes them cumbrous and -difficult to manage. Every mistress of a family knows that her cares -increase with every additional servant. Trained housekeepers, such as -regulate the complicated establishments of the Old World, form a class -that are not, and from the nature of the case never will be, found in -any great numbers in this country. All such women, as a general thing, -are keeping, and prefer to keep, houses of their own. - -“A moderate style of housekeeping, small, compact, and simple domestic -establishments, must necessarily be the general order of life in -America. So many openings of profit are to be found in this country, -that domestic service necessarily wants the permanence which forms so -agreeable a feature of it in the Old World. - -“Again, American women must not try with three servants to carry on -life in the style which in the Old World requires sixteen. They must -thoroughly understand, and be prepared _to teach_, every branch of -housekeeping; they must study to make domestic service desirable, by -treating their servants in a way to lead them to respect themselves, -and to feel themselves respected; and there will gradually be evolved -from the present confusion a solution of the domestic problem which -shall be adapted to the life of a new and growing world.” - -It is sometimes the case that the constant change of domestics, and the -liability thus to have dishonest ones, makes it needful to keep stores -under lock and key. This measure is often very offensive to those who -are hired, as it is regarded by them as an evidence both of _closeness_ -and of _suspicion_ of their honesty. - -In such cases it is a good plan, when first making an agreement with a -domestic, to state the case in this way: that you have had dishonest -persons in the family, and that when theft is committed, it is always -a cause of disquiet to _honest_ persons, because it exposes them to -suspicion. You can then state your reasons as twofold: one to protect -yourself from pilfering when you take entire strangers, and the other -is to protect honest persons from being suspected. When the matter -is thus presented at first hiring a person, no offense will be taken -afterward. - -There is one rule which every housekeeper will find of incalculable -value, not only in the case of domestics, but in the management of -children, and that is, never to find fault _at the time that a wrong -thing is done_. Wait until you are unexcited yourself, and until the -vexation of the offender is also past, and then, when there is danger -of a similar offense, _forewarn_, and point out the evils already done -for want of proper care in this respect. - -Success in the management of domestics very much depends upon the -_manners_ of a housekeeper toward them. And here two extremes are to -be avoided. One is a severe and imperious mode of giving orders and -finding fault, which is inconsistent both with lady-like good breeding -and with a truly amiable character. Few domestics, especially American -domestics, will long submit to it, and many a good one has been -lost, simply by the influence of this unfortunate manner. The other -extreme is apt to result from the great difficulty of retaining good -domestics. In cases where this is experienced, there is a liability of -becoming so fearful of displeasing one who is found to be good, that, -imperceptibly, the relation is changed, and the domestic becomes the -mistress. A housekeeper thus described this change in one whom she -hired: “The first year she was an excellent servant; the second year -she was a kind mistress; the third year she was an intolerable tyrant!” - -There is no domestic so good that she will not be injured by perceiving -that, through dependence upon her, and a fear of losing her services, -the mistress of the family gives up her proper authority and control. - -The happy medium is secured by a course of real kindness in manner and -treatment, attended with the manifestation of a calm determination that -the plans and will of the housekeeper, and not of the domestic, shall -control the family arrangements. - -When a good domestic first begins to insist that her views and notions -shall be regarded rather than those of the housekeeper, a kind but firm -stand must be taken. A frank conversation should be sought at a time -when nothing has occurred to ruffle the temper on either side. Then the -housekeeper can inquire what would be the view taken of this matter -in case the domestic herself should become a housekeeper and hire a -person to help her; and when the matter is set before her mind in this -light, let the “golden rule” be applied, and ask her whether she is not -disposed to render to her present employer what she herself would ask -from a domestic in similar circumstances. - -Much trouble of this kind is saved by hiring persons on trial, in order -to ascertain whether they are willing and able to do the work of the -family in the manner which the housekeeper wishes; and in this case -some member of the family can go around for a day or two, and show how -every thing is to be done. - -There is no department of domestic life where a woman’s temper and -patience are so sorely tried as in the incompetence and constant -changes of domestics; and therefore there is no place where a -reasonable and Christian woman will be more watchful, careful, and -conscientious. - -The cultivation of _patience_ will be much promoted by keeping in -mind these considerations in reference to the incompetence and other -failings of those who are hired. - -In the first place, consider that the great object of life to us is -not enjoyment, but the formation of a right character; that such -a character can not be formed except by discipline, and that the -trials and difficulties of domestic life, if met in a proper spirit -and manner, will in the end prove blessings rather than evils, by -securing a measure of elevation, dignity, patience, self-control, and -benevolence, that could be gained by no other methods. The comfort -gained by these virtues, and the rewards they bring, both in this and -in a future life, are a thousand-fold richer than the easy, indolent -life of indulgence which we should choose for ourselves. - -In the next place, instead of allowing the mind to dwell on the faults -of those who minister to our comfort and convenience, cultivate a habit -of making every possible benevolent allowance and palliation. Say to -yourself, “Poor girl! she has never been instructed either by parents -or employers. Nobody has felt any interest in the formation of her -habits, or kindly sought to rectify her faults. Why should I expect her -to do those things well which no one has taken any care to teach her? -She has no parent or friend now to aid her but myself. Let me bear her -faults patiently, and kindly try to cure them.” - -If a woman will cultivate the spirit expressed in such language, if she -will benevolently seek the best good of those she employs, if she will -interest herself in giving them instruction if they need it, and good -books to read if they are already qualified to understand them, if she -will manifest a desire to have them made comfortable in the kitchen -and in their chambers, she certainly will receive her reward, and that -in many ways. She will be improving her own character, she will set a -good example to her family, and, in the end, she will do something, -and in some cases much, to improve the character and services of those -whom she hires. And the good done in this way goes down from generation -to generation, and goes also into the eternal world, to be known and -rejoiced in when every earthly good has come to an end. - -In some portions of our country, the great influx of foreigners of -another language and another faith, and the ready entrance they find as -domestics into American families, impose peculiar trials and peculiar -duties on American housekeepers. In reference to such, it is no less -our interest than our duty to cultivate a spirit of kindness, patience, -and sympathy. - -Especially should this be manifested in reference to their religion. -However wrong, or however pernicious we may regard their system of -faith, we should remember that they have been trained to believe that -it is what God commands them to obey; and so long as they do believe -this, we should respect them for their conscientious scruples, and not -try to tempt them to do what they suppose to be wrong. If we lead an -ignorant and feeble mind to do what it believes to be wrong in regard -to the most sacred of all duties, those owed to God, how can we expect -them to be faithful to us? - -The only lawful way to benefit those whom we regard as in an error is, -not to tempt them to do what they believe to be wrong, but to give -them the light of knowledge, so that they may be qualified to judge -for themselves. And the way to make them willing to receive this light -is to be kind to them. We should take care that their feelings and -prejudices should in no way be abused, and that they be treated as we -should wish to be if thrown as strangers into a strange land, among a -people of different customs and faith, and away from parents, home, and -friends. - -Remember that our Master who is in heaven especially claims to be -the God of the widow, the fatherless, and _the stranger_, and has -commanded, “If a stranger sojourn with you in your land, ye shall not -vex him; but the stranger that dwelleth among you shall be unto you as -one born among you, and _thou shalt love him as thyself_.” - -Mrs. Stowe says: “We are far from recommending any controversial -interference with the religious faith of our servants. It is far -better to incite them to be good Christians in their own way, than to -run the risk of shaking their faith in all religion by pointing out -to them what seem to us the errors of that in which they have been -educated. The general purity of life and propriety of demeanor of so -many thousands of undefended young girls cast yearly upon our shores, -with no home but their church, and no shield but their religion, are a -sufficient proof that this religion exerts an influence over them not -to be lightly trifled with. But there is a real unity even in opposite -Christian forms; and the Roman Catholic servant and the Protestant -mistress, if alike possessed by the spirit of Christ, and striving to -conform to the Golden Rule, can not help being one in heart, though one -go to mass and the other to meeting.” - -To this testimony of her sister the author adds some results of her -observations as a resident or visitor among a wide circle of personal -and family friends. The Christian care exercised by the Catholic -priesthood over family servants deserves grateful notice, while the -pure and wise instructions contained in the manuals of devotion used -at public and private worship by this class, in many respects, are -a model of excellence. As one illustration of the good fruits, the -author, for a portion of each of the last ten years, has boarded in the -family of her physician, Dr. G. H. Taylor. Here not less than twelve -Irish Catholic girls usually frequent the Sunday early mass when most -people are asleep. In this family neither her trunk, drawers, or door -were ever locked, and yet never an article has been lost or stolen. -And among her many friends it is this class who, with occasional -exceptions, have been unsurpassed in faithful and affectionate service. - -True, much has been owing to the happy management and wise care of -Christian housekeepers, who in the life to come will reap the rewards -of their faithful labors. A time is coming when American housekeepers -will better understand their high privileges as chief ministers of the -family state. Then it will no longer be a cause of discontent that a -well-trained and faithful servant is withdrawn to bless another family, -or to rear one of her own. Rather it will be seen that the Christian -woman’s kitchen is a training-school of good servants, where ignorant -heathen come to be guided heavenward, and prepared to rear healthful -and Christian families of their own. Then the young daughters will -aid the mother in this Home Mission, and, by imparting their acquired -advantages to Christ’s neglected ones, will learn with thankfulness how -much “more blessed it is to give than to receive.” - - - - -CHAPTER XXX. - -DOMESTIC AMUSEMENTS AND SOCIAL DUTIES. - - -Whenever the laws of body and mind are properly understood, it will be -allowed that every person needs some kind of recreation; and that, by -seeking it, the body is strengthened, the mind is invigorated, and all -our duties are more cheerfully and successfully performed. - -Children, whose bodies are rapidly growing and whose nervous system is -tender and excitable, need much more amusement than persons of mature -age. Persons, also, who are oppressed with great responsibilities and -duties, or who are taxed by great intellectual or moral excitement, -need recreations which physically exercise and draw off the mind from -absorbing interests. Unfortunately, such persons are those who least -resort to amusements; while the idle, gay, and thoughtless seek those -which are not needed, and for which useful occupation would be a most -beneficial substitute. - -As the only legitimate object of amusement is to prepare mind and body -for the proper discharge of duty, the protracting of such as interfere -with regular employments, or induce excessive fatigue, or weary the -mind, or invade the proper hours for repose, must be sinful. - -In deciding what should be selected, and what avoided, the following -are guiding principles: In the first place, no amusements which inflict -needless pain should ever be allowed. All tricks which cause fright or -vexation, and all sports which involve suffering to animals, should be -utterly forbidden. Hunting and fishing, for mere sport, can never be -justified. If a man can convince his children that he follows these -pursuits to gain food or health, and not for amusement, his example may -not be very injurious. But when children see grown persons kill and -frighten animals for sport, habits of cruelty, rather than feelings of -tenderness and benevolence, are cultivated. - -In the next place, we should seek no recreations which endanger life, -or interfere with important duties. As the legitimate object of -amusements is to promote health and prepare for some serious duties, -selecting those which have a directly opposite tendency can not be -justified. Of course, if a person feels that the previous day’s -diversion has shortened the hours of needful repose, or induced a -lassitude of mind or body, instead of invigorating them, it is certain -that an evil has been done which should never be repeated. - -Another rule which has been extensively adopted in the religious world -is, to avoid those amusements which experience has shown to be so -exciting, and connected with so many temptations, as to be pernicious -in tendency, both to the individual and to the community. It is on this -ground that horse-racing and circus-riding have been excluded. Not -because there is any thing positively wrong in having men and horses -run and perform feats of agility, or in persons looking on for the -diversion; but because experience has shown so many evils connected -with these recreations, that they should be relinquished until properly -regulated. So with theatres. The enacting of characters and the -amusement thus afforded in themselves may be harmless, and possibly, in -certain cases, might be useful; but experience has shown so many evils -to result from this source, that it has been deemed wrong to patronize -it till these evils are removed. - -Under the same head comes dancing, in the estimation of the great -majority of the religious world. Still, there are many intelligent, -excellent, and conscientious persons who hold a contrary opinion. Such -maintain that it is an innocent and healthful amusement, tending to -promote ease of manners, cheerfulness, social affection, and health -of mind and body; that evils are involved only in its excess; that, -like food, study, or religious excitement, it is only wrong when not -properly regulated; and that if serious and intelligent people would -strive to regulate, rather than banish, this amusement, much more good -would be secured. - -On the other side, it is objected, not that dancing is a sin, in -itself considered, for it was once a part of sacred worship; not that -it would be objectionable, if it were properly regulated; not that it -does not tend, when used in a proper manner, to health of body and -mind, to grace of manners, and to social enjoyment: all these things -are conceded. But it is objected to, on the same ground as horse-racing -and theatrical entertainments; that we are to look at amusements as -they are, and not as they might be. Horse-races might be so managed as -not to involve cruelty, gambling, drunkenness, and other vices. And so -might theatres. And if serious and intelligent persons undertook to -regulate them, perhaps they would be somewhat raised from the depths -to which they have sunk. But with the weak sense of moral obligation -existing in the mass of society, and the imperfect ideas mankind have -of the proper use of amusements, and the little self-control which -men or women or children practice, these will not, in fact, be thus -regulated. - -And dancing is believed to be liable to the same objections. As this -recreation is actually conducted, it does not tend to produce health -of body or mind, but directly the contrary. If young and old went out -to dance together in open air, as the French peasants do, it would be -a very different sort of amusement from that which often is witnessed -in a room furnished with many lights and filled with guests—both -destroying the healthful part of the atmosphere, where the young -collect, in their tightest dresses, to protract for several hours a -kind of physical exertion which is not habitual to them. During this -process, the blood is made to circulate more swiftly than usual, -in circumstances where it is less perfectly oxygenized than health -requires; the pores of the skin are excited by heat and exercise; the -stomach is loaded with indigestible articles, and the quiet needful to -digestion withheld; the diversion is protracted beyond the usual hour -for repose; and then, when the skin is made the most highly susceptible -to damps and miasms, the company pass from a warm room to the cold -night-air. It is probable that no single amusement can be pointed out -combining so many injurious particulars as this, which is so often -defended as a healthful one. Even if parents who train their children -to dance can keep them from public balls, (which is seldom the case,) -dancing, as ordinarily conducted in private parlors, in most cases is -subject to nearly the same mischievous influences. - -The spirit of Christ is that of self-denying benevolence; and his great -aim, by his teachings and example, was to train his followers to avoid -all that should lead to sin, especially in regard to the weaker ones -of his family. Yet he made wine at a wedding, attended a social feast -on the Sabbath,[8] reproved excess of strictness in Sabbath-keeping -generally, and forbade no safe and innocent enjoyment. In following -his example, the rulers of the family, then, will introduce the most -highly exciting amusements only in circumstances where there are such -strong principles and habits of self-control that the enjoyment will -not involve sin in the actor or needless temptation to the weak. - -[8] Luke xvi. In reading this passage, please notice what kind of -guests are to be invited to the feast that Jesus Christ recommends. - -The course pursued by our Puritan ancestors, in the period succeeding -their first perils amidst sickness and savages, is an example that may -safely be practiced at the present day. The young of both sexes were -educated together in the higher branches, in country academies; and -very often the closing exercises were theatricals, in which the pupils -were performers, and their pastors, elders, and parents, the audience. -So at social gatherings, the dance was introduced before minister and -wife, with smiling approval. The roaring fires and broad chimneys -provided pure air, and the nine o’clock bell ended the festivities that -gave new vigor and zest to life, while the dawn of the next day’s light -saw all at their posts of duty, with heartier strength and blither -spirits. - -No indecent or unhealthful costumes offended the eye, no half-naked -dancers of dubious morality were sustained in a life of dangerous -excitement, by the money of Christian people, for the mere amusement -of their night hours. No shivering drivers were deprived of comfort -and sleep, to carry home the midnight followers of fashion; nor was -the quiet and comfort of servants in hundreds of dwellings invaded -for the mere amusement of their superiors in education and advantages. -The command “we that are strong, ought to bear the infirmities of the -weak, and not to please ourselves,” was in those days not reversed. -Had the drama and the dance continued to be regulated by the rules of -temperance, health, and Christian benevolence, as in the days of our -forefathers, they would not have been so generally banished from the -religious world. And the question is now being discussed, whether they -can be so regulated at the present time as not to violate the laws -either of health or benevolence.[9] - -In regard to home amusements, card-playing is now indulged in by many -conscientious families from which it formerly was excluded, and for -these reasons: it is claimed that this is a quiet home amusement, which -unites pleasantly the aged with the young; that it is not now employed -in respectable society for gambling, as it formerly was; that to some -young minds it is a peculiarly fascinating game, and should be first -practiced under the parental care, till the excitement of novelty is -passed, thus rendering the danger to children less when going into -the world; and, finally, that habits of self-control in exciting -circumstances may and should be thus cultivated in the safety of home. -Many parents who have taken this course with their sons in early life -believe that it has proved rather a course of safety than of danger. -Still, as there is great diversity of opinion among persons of equal -worth and intelligence, a mutual spirit of candor and courtesy should -be practiced. The sneer at bigotry and narrowness of views, on one -side, and the uncharitable implication of want of piety, or sense, on -the other, are equally ill-bred and unchristian. Truth on this subject -is best promoted, not by ill-natured crimination and rebuke, but by -calm reason, generous candor, forbearance, and kindness. - -[9] Fanny Kemble Butler remarked to the writer that she regarded -theatres wrong, chiefly because of the injury involved to the actors. -Can a Christian mother contribute money to support young women in a -profession from which she would protect her own daughter, as from -degradation, and that, too, simply for the amusement of herself and -family? Would this be following the self-sacrificing benevolence of -Christ and his apostles? - -There is another species of amusement, which a large portion of the -religious world formerly put under the same condemnation as the -preceding. This is novel-reading. The confusion and difference of -opinion on this subject have arisen from a want of clear and definite -distinctions. Now, as it is impossible to define what are novels and -what are not, so as to include one class of fictitious writings and -exclude every other, it is impossible to lay down any rule respecting -them. The discussion, in fact, turns on the use of those works of -imagination which belong to the class of fictitious narratives. That -this species of reading is not only lawful, but necessary and useful, -is settled by divine examples, in the parables and allegories of -Scripture. Of course, the question must be, what kind of fabulous -writings must be avoided, and what allowed. - -In deciding this, no specific rules can be given: but it must be a -matter to be regulated by the nature and circumstances of each case. -No works of fiction which tend to throw the allurements of taste and -genius around vice and crime should ever be tolerated; and all that -tend to give false views of life and duty should also be banished. -Of those which are written for mere amusement, presenting scenes and -events that are interesting, and exciting and having no bad moral -influence, much must depend on the character and circumstances of -the reader. Some minds are torpid and phlegmatic, and need to have -the imagination stimulated: such would be benefited by this kind of -reading. Others have quick and active imaginations, and would be as -much injured by excess. Some persons are often so engaged in absorbing -interest, that any thing innocent, which will for a short time draw off -the mind, is of the nature of a medicine; and in such cases this kind -of reading is useful. - -There is need, also, that some men should keep a supervision of the -current literature of the day, as guardians, to warn others of danger. -For this purpose, it is more suitable for editors, clergymen, and -teachers to read indiscriminately, than for any other class of persons; -for they are the guardians of the public weal in matters of literature, -and should be prepared to advise parents and young persons of the -evils in one direction, and of the good in another. In doing this, -however, they are bound to go on the same principles which regulate -physicians when they visit infected districts—using every precaution to -prevent injury to themselves; having as little to do with pernicious -exposures as a benevolent regard to others will allow; and faithfully -employing all the knowledge and opportunities thus gained for warning -and preserving others. There is much danger, in taking this course, -that men will seek the excitement of the imagination for the mere -pleasure it affords, under the plea of preparing to serve the public, -when this is neither the aim nor the result. - -In regard to the use of such works by the young, as a general rule, -they ought not to be allowed to any except those of a dull and -phlegmatic temperament, until the solid parts of education are secured -and a taste for more elevated reading is acquired. If these stimulating -condiments in literature be freely used in youth, all relish for more -solid reading will in a majority of cases be destroyed. If parents -succeed in securing habits of cheerful and implicit obedience, it will -be very easy to regulate this matter, by prohibiting the reading of any -story-book until the consent of the parent is obtained. - -The most successful mode of forming a taste for suitable reading, is -for parents to select interesting works of history and travels, with -maps and pictures suited to the age and attainments of the young, and -spend an hour or two each day or evening in aiming to make truth as -interesting as fiction. Whoever has once tried this method will find -that the uninjured mind of childhood is better satisfied with what -they know is true, when wisely presented, than with the most exciting -novels, which they know are false. - -Perhaps there has been some just ground of objection to the course -often pursued by parents in neglecting to provide suitable and -agreeable substitutes for the amusements denied. But there is a great -abundance of safe, healthful, and delightful recreations, which all -parents may secure for their children. Some of these will here be -pointed out. - -One of the most useful and important is the cultivation of flowers -and fruits. This, especially for the daughters of a family, is greatly -promotive of health and amusement. Many young ladies, whose habits are -now so formed that they can never be induced to a course of active -domestic exercise so long as their parents are able to hire domestic -service, may yet be led to an employment which will tend to secure -health and vigor of constitution, by fruits and flowers. - -It would be a most desirable improvement, if all schools for young -women could be furnished with suitable grounds and instruments for the -cultivation of fruits and flowers, and every inducement offered to -engage the pupils in this pursuit. No father who wishes to have his -daughters grow up to be healthful women can take a surer method to -secure this end. Let him set apart a portion of his ground for fruits -and flowers, and see that the soil is well prepared and dug over, and -all the rest may be committed to the care of the children. These would -need to be provided with a light hoe and rake, a dibble or garden -trowel, a watering-pot, and means and opportunities for securing seeds, -roots, bulbs, buds, and grafts, all which might be done at a trifling -expense. Then, with proper encouragement and by the aid of a few -intelligible and practical directions, every man who has even half an -acre could secure a small Eden around his premises. - -In pursuing this amusement children can also be led to acquire many -useful habits. Early rising would, in many cases, be thus secured; and -if they were required to keep their walks and borders free from weeds -and rubbish, habits of order and neatness would be induced. Benevolent -and social feelings could also be cultivated, by influencing children -to share their fruits and flowers with friends and neighbors, as well -as to distribute roots and seeds to those who have not the means of -procuring them. A woman or a child, by giving seeds or slips or roots -to a washerwoman, or a farmer’s boy, thus inciting them to love and -cultivate fruits and flowers, awakens a new and refining source of -enjoyment in minds which have few resources more elevated than mere -physical enjoyments. Our Saviour directs us, in making feasts, to -call, not the rich, who can recompense again, but the poor, who can -make no returns. So children should be taught to dispense their little -treasures not alone to companions and friends, who will probably return -similar favors, but to those who have no means of making any return. -If the rich, who acquire a love for the enjoyments of taste and have -the means to gratify it, would aim to extend among the poor the cheap -and simple enjoyment of fruits and flowers, our country would soon -literally “blossom as the rose.” - -If the ladies of a neighborhood would unite small contributions, and -send a list of flower-seeds and roots to some respectable and honest -florist, who would not be likely to turn them off with trash, they -could divide these among themselves and their poor neighbors, so -as to secure an abundant variety at a very small expense. A bag of -flower-seeds, which can be obtained at wholesale for four cents, would -abundantly supply a whole neighborhood; and, by the gathering of seeds -in the autumn, could be perpetuated. - -Another very elevating and delightful recreation for the young is -found in _music_. Here the writer would protest against the practice, -common in many families, of having the daughters learn to play on the -piano, whether they have a taste and an ear for music or not. A young -lady who does not sing well, and has no great fondness for music, does -nothing but waste time, money, and patience in learning to play on the -piano. But all children can be taught to sing in early childhood, if -the scientific mode of teaching music in schools could be more widely -introduced, as it is in Prussia, Germany, and Switzerland. Then young -children could read and sing music as easily as they can read language; -and might take any tune, dividing themselves into bands, and sing off -at sight the endless variety of music which is prepared. And if parents -of wealth would take pains to have teachers qualified for the purpose, -who should teach all the young children in the community, much would -be done for the happiness and elevation of the rising generation. -This is an element of education which we are glad to know is, year by -year, more extensively and carefully cultivated; and it is not only a -means of culture, but also an amusement, which children relish in the -highest degree; and which they can enjoy at home, in the fields, and in -visits abroad. - -Another domestic amusement is the collecting of shells, plants, and -specimens in geology and mineralogy, for the formation of cabinets. -If intelligent parents would procure the simpler works which have -been prepared for the young, and study them with their children, a -taste for such recreations would soon be developed. The writer has -seen young boys of eight and ten years of age gathering and cleaning -shells from rivers, and collecting plants and mineralogical specimens, -with a delight bordering on ecstasy; and there are few, if any, who by -proper influences would not find this a source of ceaseless delight and -improvement. - -Another resource for family diversion is to be found in the various -games played by children, and in which the joining of older members -of the family is always a great advantage to both parties, especially -those in the open air. - -All medical men unite in declaring that nothing is more beneficial -to health than hearty laughter; and surely our benevolent Creator -would not have provided risibles, and made it a source of health and -enjoyment to use them, if it were a sin so to do. There has been a -tendency to asceticism on this subject, which needs to be removed. Such -commands as forbid _foolish_ laughing and jesting, “_which are not -convenient_,” and which forbid all idle words and vain conversation, -can not apply to any thing except what is foolish, vain, and useless. -But jokes, laughter, and sports, when used in such a degree as tends -only to promote health and happiness, are neither vain, foolish, -or “not convenient.” It is the excess of these things, and not the -moderate use of them, which Scripture forbids. The prevailing temper -of the mind should be serious, yet cheerful; and there are times when -relaxation and laughter are not only proper, but necessary and right -for all. There is nothing better for this end than that parents and -older persons should join in the sports of childhood. Mature minds can -always make such diversions more entertaining to children, and can -exert a healthful moral influence over their minds; and at the same -time can gain exercise and amusement for themselves. How lamentable -that so many fathers, who could be thus useful and happy with their -children, throw away such opportunities, and wear out soul and body in -the pursuit of gain or fame! - -Another resource for children is the exercise of mechanical skill. -Fathers, by providing tools for their boys, and showing them how to -make wheelbarrows, carts, sleds, and various other articles, contribute -both to the physical, moral, and social improvement of their children. -And in regard to little daughters, much more can be done in this way -than many would imagine. The writer, blessed with the example of a most -ingenious and industrious mother, had not only learned before the age -of twelve to make dolls, of various sorts and sizes, but to cut and fit -and sew every article that belongs to a doll’s wardrobe. This, which -was done for mere amusement, secured such a facility in mechanical -pursuits, that ever afterward the cutting and fitting of any article of -dress, for either sex, was accomplished with entire ease. - -When a little girl begins to sew, her mother can promise her a small -bed and pillow, as soon as she has sewed a patch quilt for them; and -then a bedstead, as soon as she has sewed the sheets and cases for -pillows; and then a large doll to dress, as soon as she has made -the under-garments; and thus go on till the whole contents of the -baby-house are earned by the needle and skill of its little owner. Thus -the task of learning to sew will become a pleasure; and every new toy -will be earned by useful exertion. A little girl can be taught, by the -aid of patterns prepared for the purpose, to cut and fit all articles -necessary for her doll. She can also be provided with a little wash-tub -and irons, and thus keep in proper order a complete miniature domestic -establishment. - -Besides these recreations, there are the enjoyments secured in walking, -riding, visiting, and many other employments which need not be -recounted. Children, if trained to be healthful and industrious, will -never fail to discover resources of amusement; while their guardians -should lend their aid to guide and restrain them from excess. - -There is need of a very great change of opinion and practice in this -nation, in regard to the subject of social and domestic duties. Many -sensible and conscientious men spend all their time abroad in business, -except perhaps an hour or so at night, when they are so fatigued as to -be unfitted for any social or intellectual enjoyment. And some of the -most conscientious men in the country will add to their professional -business public or benevolent enterprises, which demand time, effort, -and money; and then excuse themselves for neglecting all care of their -children, and efforts for their own intellectual improvement, or for -the improvement of their families, by the plea that they have no time -for it. - -All this arises from the want of correct notions of the binding -obligation of our social and domestic duties. The main object of life -is not to secure the various gratifications of appetite or taste, but -to form such a character, for ourselves and others, as will secure -the greatest amount of present and future happiness. It is of far -more consequence, then, that parents should be intelligent, social, -affectionate, and agreeable at home and to their friends, than that -they should earn money enough to live in a large house and have -handsome furniture. It is far more needful for children that a father -should attend to the formation of their character and habits, and aid -in developing their social, intellectual, and moral nature, than it is -that he should earn money to furnish them with handsome clothes and a -variety of tempting food. - -It will be wise for those parents who find little time to attend to -their children, or to seek amusement and enjoyment in the domestic -and social circle, because their time is so much occupied with public -cares or benevolent objects, to inquire whether their first duty is -not to train up their own families to be useful members of society. A -man who neglects the mind and morals of his children to take care of -the public, is in great danger of coming under a similar condemnation -to that of him who, neglecting to provide for his own household, has -“denied the faith, and is worse than an infidel.” - -There are husbands and fathers who conscientiously subtract time -from their business to spend at home, in reading with their wives -and children, and in domestic amusements which at once refresh and -improve. The children of such parents will grow up with a love of -home and kindred which will be the greatest safeguard against future -temptations, as well as the purest source of earthly enjoyment. - -There are families, also, who make it a definite object to keep up -family attachments after the children are scattered abroad, and in -some cases secure the means for doing this by saving money which -would otherwise have been spent for superfluities of food or dress. -Some families have adopted, for this end, a practice which, if widely -imitated, would be productive of much enjoyment. The method is this: -On the first day of each month, some member of the family, at each -extreme point of dispersion, takes a folio sheet, and fills a part of -a page. This is sealed and mailed to the next family, who read it, add -another contribution, and then mail it to the next. Thus the family -circular, once a month, goes from each extreme to all the members of -a widely-dispersed family, and each member becomes a sharer in the -joys, sorrows, plans, and pursuits of all the rest. At the same time, -frequent family meetings are sought; and the expense thus incurred is -cheerfully met by retrenchments in other directions. The sacrifice of -some unnecessary physical indulgence will often purchase many social -and domestic enjoyments, a thousand times more elevating and delightful -than the retrenched luxury. - -There is no social duty which the Supreme Lawgiver more strenuously -urges than hospitality and kindness to strangers, who are classed -with the widow and the fatherless as the special objects of Divine -tenderness. There are some reasons why this duty peculiarly demands -attention from the American people. - -Reverses of fortune, in this land, are so frequent and unexpected, and -the habits of the people are so migratory, that there are very many in -every part of the country who, having seen all their temporal plans -and hopes crushed, are now pining among strangers, bereft of wonted -comforts, without friends, and without the sympathy and society so -needful to wounded spirits. Such, too frequently, sojourn long and -lonely, with no comforter but Him who “knoweth the heart of a stranger.” - -Whenever, therefore, new-comers enter a community, inquiry should -immediately be made as to whether they have friends or associates, -to render sympathy and kind attentions; and, when there is any need -for it, the ministries of kind neighborliness should immediately -be offered. And it should be remembered that the first days of a -stranger’s sojourn are the most dreary, and that civility and kindness -are doubled in value by being offered at an early period. - -In social gatherings the claims of the stranger are too apt to be -forgotten; especially in cases where there are no peculiar attractions -of personal appearance, or talents, or high standing. Such an one -should be treated with attention, _because_ he is a stranger; and when -communities learn to act more from principle, and less from selfish -impulse, on this subject, the sacred claims of the stranger will be -less frequently forgotten. - -The most agreeable hospitality to visitors who become intimates of a -family, is that which puts them entirely at ease. This can never be the -case where the guest perceives that the order of family arrangement -is essentially altered, and that time, comfort, and convenience are -sacrificed for his accommodation. - -Offering the best to visitors, showing a polite regard to every wish -expressed, and giving precedence to them, in all matters of comfort -and convenience, can be easily combined with the easy freedom which -makes the stranger feel as if at home; and this is the perfection of -hospitable entertainment. - - - - -CHAPTER XXXI. - -LAWS OF HEALTH AND HAPPINESS. - - -It is hoped a day will come when these laws of God will be put on -tablets in school-rooms and houses, as are the ten commandments in our -churches, and that all children will be trained fully to understand -them, and then to commit them to memory. - - -_Laws of Health for the Bones._ - -Exercise daily in pure air, because it nourishes and gives strength -to the bones. Do not habitually keep the spine out of its natural -position, either when sleeping or sitting, because deformity and -disease are thus induced. Never compress the chest or ribs, because -it diminishes chest breathing, and thus lessens the needful amount of -nourishing oxygen; and for the same reason, support all clothing from -the shoulders, because any pressure on the hips and abdomen lessens -abdominal breathing. - -Never wear high heels, because it tends to produce internal -displacement, to distort the foot, the spine, and the ankles, causes -corns and bunions, and makes a graceful walk impossible. An unfailing -cure for corns and bunions is once a week to soak the foot half an hour -in four quarts of quite warm water, in which is dissolved a bit of -soda the size of a large walnut. Three or four times will relieve and -probably cure. - - -_Laws of Health for the Muscles._ - -Supply pure blood and healthful food, because these are indispensable -to their health and strength. Exercise all the muscles, so as to -secure the healthful development of all, and avoid weakening them by -excessive exercise. Change inactive habits not suddenly, but by a -gradual increase of exercise. When too weak to exercise, employ an -operator to increase the flow of blood to the muscles by pressure and -rubbing. Never compress any of the muscles by tight clothing, because -it diminishes the flow of blood and thus of nutriment. As pure air and -light cause increase of strength, let all exercise be by daylight. -Avoid increase of exercise when the air is impure, as it usually is in -night-gatherings. - - -_Laws of Health for the Lungs._ - -It is proved by many experiments that a full-grown person vitiates a -hogshead of air every hour; therefore, so ventilate every room that -each inmate shall have the needful pure air at this rate, especially -by night. Take care so to dress, to sit, and to lie, that the lungs -shall not be compressed, and thus be deprived of the needful nourishing -oxygen. - - -_Laws of Health for the Digestive Organs._ - -Supply every part of the body with its peculiar nutriment; nitrogen -for muscle, phosphorus for brain and nerves, carbon for the lungs, and -silica, iron, etc., for other parts. Let the proportions follow the -example given in wheat, milk, and eggs, which have all the elements -needed and in proper proportions. According to this rule, use unbolted -flour rather than superfine. In selecting food, have reference to age, -climate, and state of the health. Meals should be at least five hours -apart, that the stomach may rest. Do not eat between meals, as it mixes -partly digested food with the new supply, and impedes digestion. Do not -eat too much, because it impedes digestion, and overtaxes, and thus -weakens, the organs that must throw off the excess. Eat only to satisfy -hunger, and not to qualify the palate after hunger is satisfied. Do not -eat a great variety, because digestion is easier and more perfect with -but few articles. Let there be a variety which is successive, and not -at one meal. - -Do not require children to eat what they do not love, because food -which is relished is better digested and more healthful. If very -thirsty, drink water abundantly before eating, but sparingly at -meals—only one tumbler or cup. Very hot food or drink debilitates the -nerves of the teeth and stomach. Very cold water, or ice, after a full -meal, interferes with digestion. - -Avoid stimulating drinks, or use them very weak. A _gradual_ diminution -of strength will modify the taste, so that a weak dilution will be -relished as much, or more, than a strong. Drink only pure water; filter -impure water through sand and powdered charcoal. Free drinking of pure -cold water between meals tends to purify the blood and strengthen the -nervous system. - -All the yeast-powders for raising bread are not so healthful as -hop-yeast; and those recommended by Liebig & Hosford _do not_ restore -several important elements lost by bolting. - - -_Laws of Health for the Skin._ - -Wash the whole body either morning or night; because its capillaries -contain more blood and nerve matter than all the rest of the body; -because air and light cleanse and nourish them; and because when in -full health the skin throws off more than half the refuse of the body, -which, if not thus expelled, goes to the lungs, or bowels, or kidneys -to be expelled, often causing disease. Bath-rooms are a luxury; but a -wet towel, and a screen for privacy, are equally useful. Chilling the -skin closes its pores, causing colds, diarrhœa, or catarrh. Immediate -and free perspiration is the safest remedy. Rely on bathing, exercise, -pure air, and proper food, rather than on warm clothing and warm rooms. -But persons weakened by age or nervous debility must wear more clothing -than others, and bathe in a warm room, or, better, by an open fire. Any -diminution of clothing should be made in the morning, when the body is -most vigorous. As the body radiates its heat to adjacent cold walls, be -careful to avoid sitting near them, except when well protected. Many -take colds or rheumatism by sitting near church or other cold walls. -Taking air and sun baths tend to strengthen the nerves, and thus the -whole body. Avoid a continuous current of air on any part of the body, -as the withdrawal of heat causes disease in the part thus chilled. - -Expose bed-clothing and garments worn next the skin to fresh air, -which removes the exhalations of the skin that otherwise would be -re-absorbed. Straw and hair mattresses, and cotton comforters, should -also be aired occasionally. The white dust thrown out by beating them -is the scales and other refuse matter from the skin. - -In epidemics, nourishing food and cleansing the skin lessens danger. - - -_Laws of Health for the Brain and Nerves._ - -Healthful food, a clean skin, and daily exercise in the open air, are -indispensable. Take seven or eight hours of sleep by night, and not by -day; and when taxed by great care, labor, or sorrow, sleep as much as -you can, for thus the brain and nerves recover strength. - -Always have some time each day devoted to some amusement, and this -out-of-doors if practicable. Laughter is a very healthful exercise. - -Have system and order in your employments, and let there be variety, so -that no one set of nerves be wearied and another set unemployed. - -Let the intellect and feelings be engaged in safe and worthy objects, -and so exercise all the faculties as to secure a well-balanced mind in -a healthful body. In all cases of disease, trust more to obedience to -these rules than to medicines, which should be rarely used. - - -_Laws of Health for the Teeth, Eyes, and Hair._ - -Never sleep till the teeth are cleaned with pure water, a brush, and -a piece of thread or a tooth-pick to remove what lodges between the -teeth. It would be well to do this after each meal. Avoid very hot food -as causing decayed teeth. No tooth-powder is needed if these directions -are obeyed. - -Accustom the eyes _gradually_ to as much light as they can bear without -pain. Light is healthful, especially to the eyes, and dark rooms make -weak eyes. If the eyes are weak from excessive use, continue to use -them, but only a little at a time, with intervals of rest; for eyes, -like all the rest of the body, grow weak by disuse. Always shade weak -eyes from brilliant lights, especially when reading. For inflamed eyes -or eyelids, do not use what others recommend, but consult a physician; -as a remedy for one may be injurious for another case. Gentle rubbing -around and over the eyes draws the blood there, and tends to increase -strength. Do it only for two minutes at a time, three or four times a -day. Bathing the eyes in cold water strengthens their nerves. - -Never use hair mixtures until some chemist has tested them and assures -you there is no _lead_ in them. Many persons have had paralysis and -other evils by using hair mixtures containing lead to restore the -color. Brushing and washing the skin of the hair, and thus bringing -the blood to nourish its roots, is a safe and sure method, and those -mixtures that seem to do good are efficacious chiefly because the -directions always require rubbing and cleansing the skin of the hair. - -Remember that these laws of health are laws of God, and that when you -disobey them you sin against your heavenly Father, who loves you, and -is grieved when you injure your own soul and body. Therefore pray to be -enabled to obey yourselves, and to teach these his laws to all under -your care, both by precept and example. - - - - -CHAPTER XXXII. - -COMFORT FOR A DISCOURAGED HOUSEKEEPER. - - -There is no doubt of the fact, that American housekeepers have far -greater trials and difficulties to meet than those of any other nation. -And it is probable that many of those who may read over the methods -of thrift and economy adopted by some of the best housekeepers in our -land, and detailed in this work, will with a sigh exclaim, that it is -_impossible_ for them even to attempt any such plans. - -Others may be stimulated by the advice and examples presented, and may -start off with much hope and courage, to carry out a plan of great -excellence and appropriateness, and, after trying a while, will become -discouraged by the thousand obstacles in their way, and give up in -despair. - -A still greater number will like their own way best, and think it is -folly to attempt to change. - -For those who wish they _could_ become systematic, neat, and thorough -housekeepers, and would like to follow out successfully the suggestions -found in this work, and for those who have tried, or will try, and find -themselves baffled and discouraged, these words of comfort are offered. - -Perhaps you find yourself encompassed by such sort of trials as these: -Your house is inconvenient, or destitute of those facilities for doing -work well which you need, and you can not command the means to supply -these deficiencies. Your domestics are so imperfectly qualified that -they never can do any thing _just right_, unless you stand by and -attend to every thing yourself, and you can not be present in parlor, -nursery, and kitchen all at once. Perhaps you are frequently left -without any cook, or without a chamber-maid, and sometimes without any -hands but your own to do the work, and there is constant jostling and -change from this cause. And perhaps you can not get supplies, either -from garden or market, such as you need, and all your calculations -fail in that direction. - -And perhaps your children are sickly, and rob you of rest by night, -or your health is so poor that you feel no energy or spirits to make -exertions. And perhaps you never have had any training in domestic -affairs, and can not understand how to work yourself, nor how to -direct others. And when you go for aid to experienced housekeepers, -or cookery-books, you are met by such sort of directions as these: -“Take a _pinch_ of this, and a _little_ of that, and _considerable_ -of the other, and cook them till they are done _about right_.” And -when you can not succeed in following such indefinite instructions, -you find your neighbors and husband wondering how it is that, when you -have one, two, or three domestics, there should be so much difficulty -about housekeeping, and such constant trouble, and miscalculation, and -mistake. And then, perhaps, you lose your patience and your temper, and -blame others, and others blame you, and so every thing seems to be in a -snarl. - -Now the first thing to be said for your comfort is, that you _really -have_ great trials to meet; trials that entitle you to pity and -sympathy, while it is the fault of others more than your own that you -are in this very painful and difficult situation. You have been as -cruelly treated as the Israelites were by Pharaoh, when he demanded -bricks without furnishing the means to make them. - -You are like a young, inexperienced lad who is required to superintend -all the complicated machinery of a manufactory which he never was -trained to understand, and on penalty of losing reputation, health, and -all he values most. - -Neither your parents, teachers, or husband have _trained_ you for the -place you fill, nor furnished you with the knowledge or assistance -needed to enable you to meet all the complicated and untried duties -of your lot. A young woman who has never had the care of a child, -never done house-work, never learned the numberless processes that are -indispensable to keep domestic affairs in regular order, never done any -thing but attend to books, drawing, and music at school, and visiting -and company after she left school—such an one is as unprepared to take -charge of a nursery, kitchen, and family establishment, as she is to -take charge of a _man-of-war_. And the chief blame rests with those who -placed her _so unprepared_ in such trying circumstances. Therefore, -you have a right to feel that a large part of these evils are more -your misfortune than your fault, and that they entitle you to sympathy -rather than blame. - -The next word of comfort is, the assurance that you _can_ do _every -one_ of your duties, and do them well, and the following is the method -by which you can do it. In the first place, make up your mind that -it never is your duty to do any thing more than you _can_, or in any -better manner than the best you can. And whenever you have done the -best you can, you have done _well_; and it is all that man _should_ -require, and certainly all that your heavenly Father _does_ require. - -The next thing is, for you to make out an inventory of all the things -that need to be done in your whole establishment. Then calculate what -things you find you _can not_ do, and strike them off the list, as what -are not among your _duties_. Of those that remain, select a certain -number that you think you can do _exactly as they need to be done_, and -among these be sure that you put the making of _good bread_. This every -housekeeper can do, if she will only determine to do it. - -Make a selection of certain things that you will _persevere_ in having -done _as well as they can be done_, and let these be only so many as -you feel sure you can succeed in attempting. Then make up your mind -that all the rest must go along as they do, until you get more time, -strength, and experience, to increase the list of things that you -determine shall always be well done. - -By this course you will have the comfort of feeling that in _some_ -respects you are as good a housekeeper as you can be, while there will -be a cheering progress in gaining on all that portion of your affairs -that are left at loose ends. You will be able to measure a gradual -advance, and be encouraged by success. Many housekeepers fail entirely -by expecting to do _every thing well at first_, when neither their -knowledge or strength is adequate, and so they fail everywhere, and -finally give up in despair. - -Are you not only a housekeeper, but a _mother_? Oh, sacred and -beautiful name! how many cares and responsibilities are associated -with it! And how many elevating and sublime anticipations and hopes -are given to inspire and to cheer! You are training young minds whose -plastic texture will receive and retain every impression you make; who -will imitate your feelings, tastes, habits, and opinions; and who will -transmit what they receive from you to their children, to pass again to -the next generation, and then to the next, until _a whole nation_ may -possibly receive its character and destiny from your hands! No imperial -queen ever stood in a more sublime and responsible position than you -now occupy in the eye of Him who reads the end from the beginning, and -who is appointing all the trials and discipline of your lot, not for -purposes which are visible to your limited ken, but in view of all the -consequences that are to result from the character which you form, and -are to transmit to your posterity! - -And you who never are to bear a mother’s name, but must toil for the -children of others with little earthly honor or reward, remember that -the blessed Lord “took upon himself the form of a servant;” that -he came “not to be ministered to, but to minister;” that those who -voluntarily take the lowest place are most likely to stand highest at -last; that all sincere service is accepted and precious; and that our -labors in this life are to bear their fruits through everlasting ages. - -Remember that you have a Father in heaven who sympathizes in all your -cares, pities your griefs, makes allowances for your defects, and is -endeavoring by trials, as well as by blessings, to fit you for the -right fulfillment of your high and holy calling. - -But the heaviest care and sorrow that ever oppress a woman who, -as housekeeper, has the control of children and servants, are her -responsibilities as to the eternal destiny of those guided by her -teachings and example. Our cruel war took thousands of our noblest -youth to terrible sufferings in prisons and battle-fields, and to a -torturing death. Multitudes of these sacrificed their all to save -their country as really as did our Lord when he suffered for the whole -world. And yet many of these martyred heroes gave no evidence of that -change which their bereaved parents were trained to believe could alone -save their beloved ones from everlasting misery. How many mothers have -hid in silent anguish this never-healed wound—this crushing sorrow! - -The most available remedy for such distress is much that is suggested -in Chapters XXV. and XXVIII.; and the following queries may aid in -obtaining the true teachings of the Bible on these momentous questions: - -Are the definitions given in those chapters of the words _right_, -_righteous_, _love_, _faith_, and _repentance_, in reference to future -eternal safety, sustained by common use and by our dictionaries? What -texts illustrate the distinction between _right_ as to motives, or -intention and _right_ as to resulting consequences? - -What texts show that wrong actions, owing to mistaken opinions as to -what is right, do not necessarily destroy evidence of a righteous or -virtuous character? - -What texts show that the righteous character which secures eternal -safety consists, not chiefly in emotional love to God, but rather in a -controlling principle of obedience to his will, as manifested in both -his natural and revealed laws? - -What texts show that at some future period (it may be millions of ages -hence) there will be a final separation of the righteous and the wicked? - -Are there any texts which show that in the intervening ages there will -be no improvement of character for those who fail in this life? and are -there any which show that there may be for some, if not for all? - -Are there any texts which show that the character of every human being -is fixed at death? - -Are there any texts which show that some of mankind will be forever -sinful, and forever separated from the righteous? - -Are there any texts which show that all mankind will finally become -righteous, and thus forever happy? - -When all the texts in the Bible on these questions are collected -and arranged, when applying the rules of interpretation, these -considerations are to be noticed: - -1. That the word “Hades,” in many cases, is translated “Hell,” when -its proper translation is “the place of departed spirits.” The story -of Dives and Lazarus, and of the repentant thief, can be properly -explained only by ascertaining the meaning the Jews attached to the -words Hades and Paradise; for Christ, of course, expected them to be -thus understood. - -Again, the meaning of many texts depends on the subject before the mind -of the speaker. Thus when Christ replied to the question, “Are there -few that be saved?” did he refer to all beings in the whole universe, -or to the present world, and to that present time when “the righteous” -were comparatively a small portion of mankind? - -Again much that relates to the spirit-world can not be fully taught or -comprehended. St. Paul says that, when caught up into the third heaven, -he saw, not, as in our translation, things not “lawful” to utter, but, -in the original Greek, “impossible” to utter. - -Again, the results thus gained from the Bible should be considered in -connection with the analogies of nature and God’s providence in regard -to the continued development of mind and character, which in this life -has so short and imperfect a period, and in most cases so many and -great disadvantages. - -In completing such an investigation, much time and mental effort may -be required, but is there any employment of time and intellect so -important as this end? - - * * * * * - -In offering these suggestions, the author may refer to her own extended -observation of the results of _religious_ educational training in the -family, as witnessed in the diverse sects with which she has mingled, -whether Catholic, Protestant, or Jewish; for she counts excellent and -intelligent friends in _all_. - -She finds all united in the belief of _a future life_ in which the -character formed in this life controls the eternal well-being; so that -those who are trained to truth, justice, and mercy will be forever -happier than those who grow up in sin and wickedness. - -She finds that the right education of children and servants is more and -more an object of care and effort; and that, as the consequence, the -world is growing better rather than worse. - -And finally, she rejoices in the increasingly open avenues to useful -and remunerating occupations for women, enabling them to establish -_homes of their own_, where, if not as the natural mother, yet as -a Christ-mother, they may take in neglected ones, and train future -mothers, teachers, and missionaries for the world. - - - - -NOTE A. - -VIEWS OF MEDICAL WRITERS - - -The American Woman’s Educational Association has for its object -“the establishment of institutions having _endowed_ departments -supporting ladies of superior character and education who shall -add to a collegiate course both scientific and practical training, -in all relating to the distinctive duties of woman as housekeeper, -wife, mother, nurse of infants and the sick, trainer of servants, and -chief religious minister of the family state.” As Secretary of this -Association, the author requested the views of Mrs. Dr. Gleason, of -the Elmira Water-cure, on the topics that follow. This lady, as wife, -mother, and highly-educated physician, during over twenty years has had -patients of her own sex, probably counting by thousands, and has often, -by request, lectured to graduating classes in the Ingham University, -the Elmira College, and other popular institutions for women. The -following are extracts from her reply: - - -_Treatment of Pelvic Diseases._ - - “The pelvic organs, when diseased, all have so many symptoms in - common, that it requires not only good anatomical, pathological, and - physiological knowledge, but close and well-cultivated diagnostic - powers to decide _which_ organ is diseased, and _how_ it is diseased. - For example, sometimes a displacement of the uterus will cause a sense - of weight, dragging, and throbbing, accompanied by pain in the back - and in front of the hips. But inflammation, ulceration, and induration - of this organ will produce precisely the same results; and sometimes - _mere nervous debility_ in these parts will induce these symptoms, - especially when the imagination is excited in reference to the - subject. It also is often the case that extreme prolapsus occurs _in - which there is no pain at all_. - - “So also disease of the urinary cyst is indicated by symptoms - precisely similar to those which mark the disease of the adjacent - organ. These organs lying in close proximity, and supplied with nerves - from the same source, would necessarily sympathize, and show disease - by similar symptoms. Just as in the toothache, many a one has been - unable to point out the diseased tooth. How much more difficulty - exists in a case where most women are profoundly ignorant on the - subject! - - “It has become a very common notion that when any local displacement - of the pelvic organs occurs, a woman must cease to use her arms, - cease to exercise vigorously, and keep herself on the bed much of her - time. All which, in most cases, is exactly the three things which she - ought not to do. And thus it is that, when from want of fresh air - and exercise, and from the many pernicious practices that debilitate - the female constitution, the pelvic organs indicate debility, and - these nerves begin to ache. Immediately a harness is put on for - local support, and the bed becomes the constant resort; and thus the - muscular debility and nervous irritability are increased. And yet, - all that is needed is fresh air, exercise, simple diet, and _proper_ - mental occupation. - - “In this condition, perhaps, resort is had to some ignorant or - inexperienced practitioner, who has some patent supporter to sell, or - who has some secret and wonderful method of curing such diseases. Then - commences, in many cases, a kind of local treatment most trying to the - feelings, _which is but seldom required_, and which, in a majority of - cases, results in no benefit. - - “Many a one has recited to me the mental and physical suffering she - has endured for months in such a course of treatment, and all to no - purpose. A touching case of this kind recently occurred, in the case - of a beautiful young lady who was a listener to a course of lectures - on the pelvis and its diseases, given by me to the graduating class of - a female seminary. At the close she came to me, and, with tearful eyes - and a quivering lip, said, ‘I see now why all I have suffered, in body - and mind is worse than useless. I see now that I have never had the - disease for which I have been treated.’ - - “Woman’s trusting, confiding nature is beautiful; but oh, how much - it needs to be protected by an intelligence on such subjects that - will enable her properly to exercise her own judgment! And surely, in - such cases, above all others, a woman should be sure that her medical - adviser has had a proper education, and possesses a well-established - moral character. - - -_Effects of Imagination in Reference to these Diseases._ - - “Besides the evils of misunderstanding and mistreating these - affections, we have a host of evils from the effects of imagination. - Multitudes of women, who hear terrific accounts of the nature of - these complaints, and of the treatment that is inevitable, have their - imagination so excited that aches and pains that are really trifling - become magnified into all the symptoms of the dreaded evil. They - betake themselves to bed, become more and more nervous as they give - up air, exercise, and occupation, and thus drag out a useless life, - a burden to themselves and to their families. Again and again I have - had such cases brought to me, where for years they could not leave - their beds or walk at all, when I had nothing to do _but make them - understand their own organism_, and convince them that they needed - little else except to get up and _go to work_, in order to be healthy - women. It is such cases that furnish a large portion of the ‘wonderful - cures’ that attract patients into the hands of poorly-qualified - practitioners. - - “It is probable that thousands of women who are suffering from pain - in the back and pelvic evils, and who either will soon be invalids or - imagine themselves so, could be relieved entirely by obeying these - directions: - - “Wash the whole person, on rising, in cool water, and, if nervous - or debilitated, by a fire; dress loosely, and let _all_ the weight - of clothing rest on the shoulders; sleep in a well-ventilated room; - exercise the muscles a great deal, especially those of the arms and - trunk, taking care to lie down and rest as soon as fatigue is felt; - eat simple food, at regular hours; pursue useful employments, with - intervals of social and healthful amusement; sleep enough, and at the - proper hours; and sit often in the sun. - - -_Peculiar Instruction needed by Young Children._ - - “Through information gained from my husband, from other physicians, - from teachers, from medical writers, and from the reports of insane - hospitals, it has become clear to my mind that there are secret and - terrific causes preying extensively upon the health and nervous energy - of childhood and youth of both sexes such as did not formerly exist, - and such as demand new efforts to eradicate and prevent. - - “Parents and teachers all over the land need to be made aware that a - secret vice is becoming frequent among children of both sexes that is - taught by servants and communicated by children at school. Indeed, it - may result from accident or disease, with an innocent unconsciousness - of the evil done, on the part of the child, while the practice may - thus ignorantly be perpetuated to maturity. This practice leads to - diseases of the most horrible description, to mania, and to fatuity. - Death and the mad-house are the last resort of these most miserable - victims. - - “To protect childhood and youth from this, it is not only needful - to cultivate purity of mind and personal modesty, but to teach them - while quite young that any fingering of the parts referred to involves - terrible penalties. No such explicit information should be given as - would tempt the incautious curiosity of childhood, but the child - should be impressed with a sense of guilt and awful punishment as - connected with _any thing_ of this kind, that would instantly recur to - mind, if led by accident or instruction to this vice. - - “In regard to those who have already become victims, to a greater or - less degree, to this vice, one caution is very important. Medical - writers and others who have attempted to guard the young in this - direction have painted not only the danger but the wickedness of - this practice in such strong colors that, when a young person first - discovers the nature of a practice that has been indulged with little - conception of the danger or wrong, overaction on the fears and the - conscience is not unfrequently the result. Such horror and despair - sometimes ensue as almost paralyze any effort on the part of medical - advisers to remedy the evil. - - “In all such cases, it is safest and best to assume that the sin - is one of ignorance, and that the cure is almost certain, if the - directions given are strictly obeyed. Unstimulating diet, a great - deal of exercise in the open air, daily ablution of the whole - person, control of the imagination, and occupation of the mind in - useful pursuits, will usually remedy the evil, after its nature is - understood.” - - - [A lady, after reading the above, stated that within the last year - a little boy under her care, of very delicate mind and susceptible - temperament, was sent to the country to a private boarding-school, - under the care of a most excellent gentleman and his wife, who were - eminently faithful, so far as they knew how to be. The child staid - only six weeks, and returned sick, depressed, and with a burden on his - mind that could not be discovered. After learning that he would not be - sent back, he revealed the shocking story, and also the fact that the - boys had threatened to kill him if he ever told any one. - - Another lady, after reading this article, related a similar story of a - large and highly respected boarding-school for boys, and gave several - mournful incidents to show the effects of such evils on the health of - the pupils. Parents whose young sons are at boarding-school _can not_ - be too much alarmed on this subject.] - - -_Instructions at a more Mature Age._ - - “You wish my views and experience in reference to instructions that - should be communicated to the young, on such topics, at a more mature - age. - - “The terrible effects I have seen from _simple ignorance_, both on - individual and domestic happiness, convince me that a great work is to - be attempted in this direction. More than half the cases of extreme - suffering which have come under my care could have been saved, had - the course that is aimed at by you and your associates have been - secured by them. I have been called repeatedly to lecture to young - ladies, near the close of a school education, on subjects so important - to their future health and happiness, and I never found the least - difficulty, either on their part or my own. - - “When the proper discriminations are made between _true_ delicacy and - propriety, and a fastidious and mawkish imitation of them, there is no - difficulty in making them understood and appreciated. I have found, on - such occasions, if a person was present known to be wanting in purity - and delicacy, it was such only who made very offensive protestations - against the course pursued in such instructions. - - “In reference to _social_ as well as secret vices of this description, - it seems to me the protection of ignorance should be preserved as long - as possible, and yet so that, when such knowledge dawns, there shall - immediately recur the needful impression of danger and sin. These - duties belong especially to parents and teachers; and the circulation - of books and papers with the gross and pernicious information that - many have recommended and practiced involves, as it seems to me, most - hazardous results. - - “The implanted principles which establish the family state are - connected with the highest rewards when rightly regulated, and with - most dreadful penalties when perverted or abused. And the prosperity - of individuals, of families, and of nations, for this life and the - life to come, depends more on the proper control and regulation of - these principles than on any other social or moral duty. - - “And yet there is no point of morals and religion so widely abused - and so fruitful of misery and sin as much that is connected with - these principles. Instead of being regulated by correct knowledge - and well-formed habits of thought and action, all seems left to the - mistakes of ignorance or the control of worldly fashion. - - “One cause of this state of things is want of consistent rules - and customs as to what constitutes _true modesty_. These are - all dependent on a general principle of physiology either rarely - recognized or inconsistently regarded. The principle is this: - - “When the mind directs thought and volition toward any organ of the - body the blood and nervous fluid tend to that organ. Thus, when - the brain is used, or the eye, or the hand, the nervous fluid and - blood tend to the organ to stimulate its action. If this stimulation - is too frequent, or too long continued, or produced by unnatural - methods, then debility or disease are the result. The capillaries of - the misused organ become engorged, producing temporary or chronic - inflammation or congestion. - - “The same is true of those organs consecrated to marriage. Excess or - unnatural abuse causes an engorgement of the capillaries, and then - a resulting increase of excitement, and to a degree that sometimes - baffles all efforts at self-control. - - “It is owing to this physiological principle that the rules of - personal modesty, of decorum, and of propriety in social intercourse - have been established. - - “On the principle above stated these sensibilities demand the control - of the _thoughts_. For this reason it is that certain topics which - lead to such thoughts are excluded from general conversation, or, if - they are alluded to, are veiled in expressions that children do not - understand. It is for this cause that novels, poetry, and pictures - which direct the imagination to such topics are deemed objectionable, - especially for the young. - - “It is owing to this physiological fact that Jesus Christ declares - that the guilt of adultery commences in the indulgence of the thoughts. - - “Marriage is not allowable until there has been due instruction and a - habit formed of regulating these sensibilities by rules of modesty, - decency, and propriety, and also _knowledge_ imparted as to the - dangers consequent on neglecting these rules. And here is the place - where the customs and practices of society are most inconsistent, - false, and destructive to health and morals. For in one direction - there is excessive and dangerous laxness, and in another false and - dangerous strictness and fastidiousness. - - “The rule to guide is this, that whenever health, life, or duty - demand it, all connected with these topics should be spoken of and - done without restraint or embarrassment; but when there are no such - demands, they are to be excluded. Thus all these topics are spoken of - plainly in the Bible and read in public worship, and also in medical, - surgical, and hospital practice; and it is deemed false modesty and - false delicacy to express opposition or disapproval. But when there - are no such demands to serve health or life, or to protect from future - dangers, conversation, poetry, jokes, or coarse expressions on such - topics are vulgar, indecent, and sinful. - - “Direct violation of these rules are now pervading not only our - popular amusements, our poetry, and novels, but extensively the weekly - and daily press is every day drawing attention to topics dangerous - and forbidden except for necessary instruction and wanting. The Bible - as read in families and churches comes with solemn simplicity as - instruction from God, and sins of all kinds are made known for warning - and instruction. Very different in style and influence are the - details of vices and crimes presented daily in newspapers, magazines, - poetry, and novels. - - “It would seem as if the Prince of Darkness had sent forth his minions - to hide all that knowledge that would save from sin and suffering, and - to expose all that tempts to danger and sin. - - “In addition to the dangers of our popular literature, there is a - wide-spread assumption that such is the constitution of man, that - the unsullied purity of thought and conduct demanded of the weaker - sex is not to be expected or scarcely required of the stronger. This - pernicious opinion is not unfrequently implied in medical writers, - especially those residing in the centres of European licentiousness. - - “Therefore it is very important for parents to know, in the first - place, that constitutional diversities exist, involving more - temptations to some than to others; and in the next place, that - _every_ child is so organized, that strict obedience to the laws - of health, knowledge of danger from uncontrolled thoughts, useful - occupation, and suitable moral and religious training, will secure - the regulation of ordinary temptations, and self-control under - extraordinary ones. Where in maturity this has not been the case, it - has been owing to excess either in forbidden or in legal indulgence. - - “There is nothing more difficult than to change customs and - prejudices, especially in matters of delicacy and propriety. And it is - woman more than man who has controlling influence in these respects. - Whatever the cultivated and conscientious women of our country decide - _ought_ to be done, and will _use their influence_ to have done, will - surely be accomplished. - - “The evils here indicated can never be appreciated until mothers and - teachers gain that knowledge of the construction of the body and the - dangers connected with the duties of the family state, which now is - confined to the medical profession, while physicians, by the false - customs and false modesty of women, are constrained to a dangerous - reticence. - - “I believe that the method proposed by your Association, of securing - by endowments well-qualified ladies whose _official_ duty it shall be - to train the young to be healthy, and to communicate all the knowledge - that will fit them to fulfill healthfully and happily all their future - duties and relations, will, so far as it is carried out, effectually - remedy the evils, and secure the benefits designed. - - “Oh, that all parents and teachers who are to train the _next_ - generation could be made to understand these intimations, and save - their daughters from the abounding anguish which has come upon such - multitudes of those now upon the stage! Very truly yours, - - R. B. GLEASON.” - -These views of Mrs. Dr. Gleason are in accordance with those of the -most influential, learned, and benevolent medical men. - - Dr. George T. Elliott, late President of the New York County Medical - Society, says of _muscular exercise_ (or, as Mrs. Gleason would say, - “getting up and going to work”): “If this were properly carried out, - the local treatment now so much in vogue, and the ever-ready resort to - the speculum, might commonly be dispensed with.” - - Dr. Thomas suggests similar views in an address before the Medical - Society of New York County, in which he speaks of “the wonderful - improvement exerted on cases _which have long resisted local means_, - by sea-bathing, or a few months passed in the country. He also says: - “The fact is notorious that the local treatment of these diseases is - not as successful as we could wish;” and of uterine injections he - says: “My impression is, they have done, and are going to do, _a great - deal of harm. I see no necessity for them_.” - - Dr. Peasely, of New York City, says: “Medical applications to the - uterus are _often_ used in conditions not justifying them.” - - The senior editor of the _Pacific Medical Journal_ says: “It is hoped - that the fashion of women having recourse to local treatment has - passed to its culmination. The highest authorities have taken the back - course, and condemn their own uterine surgery in some respects.” - - The editor of the _Medical Record_, of New York City, says: “In a - majority of cases the speculum is used only because it is the fashion. - The natural tendency of this is certainly _demoralizing_.” - - Dr. George H. Taylor, author of an original work on diseases of - women, says: “A large portion of the women treated by me for pelvic - disease would, in certain stages, be cured by loose dresses supported - from the shoulders, domestic exercise, and proper diet. And the - _Movement Cure_, to a great extent, consists of exercises that would - in many cases be as successful, and more useful, if performed in - domestic labor. Moreover, in my experience, not more than one case - in twenty of cures by movements requires either local examination or - local treatment. A large portion of my patients could, by obeying my - directions, cure themselves at home.” - -Most medical men now agree that the modes of dress, and the excessive -mental taxation of schools, unaccompanied by the healthful domestic -labor of former days, largely account for the prevalence of diseases -among young girls which formerly were confined to married women, and -also for the alarming increase of such diseases. - - - - -INDEX. - - - Accidents and antidotes, 366. - - Acids, how to be kept, 108. - - Address of the author to readers, 15. - - Aged, care of the, 301. - - Air-cells, number in human lungs, 153. - - Alcoholic drinks, 100; - the microscope, 228. - - Alcoholic poisoning, antidote for, 368. - - Almond and cocoa-nut cake, 86. - - Amusements and social duties, 440, _et seq._ - - Angry tones avoidable, 277. - - Antidotes for some poisons, 367. - - Apple and bread dumplings, 79. - - Apple-bread, 68. - - Apple-custard, 68. - - Apple-omelet, to make an, 63. - - Apple-pie, 76. - - Apple-sauce, 56. - - Apple-tarts, spiced, 81. - - Apple-trees, to preserve from insects, 360. - - Apple-ice, 97. - - Apple-jelly, 98. - - Apple lemon-pudding, 97. - - Apple-snow, 98. - - Apples, to preserve, 92. - - Apportionment of time, proper, 283. - - Arrow-root, how purchased and kept, 105. - - Arsenic, antidote for, 368. - - Asparagus, how to cook, 63; - how dished, 111. - - Associated charities, a system of, 387. - - Attic story of a house, plan for, 144. - - - Bacon, the fat of good, 21. - - Baked fish, 59. - - Baked meats. See _Roasts_, 46. - - Basement, plan for a, 147. - - Basket-ware for kitchen, 347. - - Baskets for flowers, 196; - and fruits, 333. - - Bath, use and misuse of the, 240. - - Baudeloque, M., on foul air, 158. - - Beautifying a home, 192, _et seq._ - - Beds, arranging, 341. - - Beef, selection of, 18; - different cuts of, 19; - economy in purchase of, 19; - stew, 30; - soups, 37; - hash, 40; - boiled, 43; - roast, 46; - pot-pie of, 47; - pie of cold, 48; - frizzled, 51. - - Beef-tea, 102. - - Beef’s-gall, to keep, 116. - - Beefsteak, broiled, 50. - - Bees, care of, 312. - - Beets, how to cook, 61. - - Biliousness, cause of, 217. - - Bill of fare four weeks ahead, 125. - - Bird’snest pudding, 78. - - Biscuits—soda, yeast, potato, 69; - of sour milk and flour, 71. - - Blackberry jam, 93. - - Blanc-mange, 98; - of wheat flour, 97. - - Bleeding from the lungs, throat, etc., 369. - - Blood, the human, 150, _et seq._ - - Body, composition of the human, 214. - - Boiled fish, 59. - - Boiled meats—to cook tough beef, ham, beef, fowls, 43; - a leg or shoulder of veal, mutton, or lamb, calf’s liver and - sweet-breads, kidneys, pillau, smoked tongues, corned beef, 44; - partridges or pigeons, ducks, turkeys, 45. - - Bologna sausages, to make, 26. - - Bones, composition of, 243; - laws of health for the, 454. - - Borax, for washing, 112. - - Brain and nerves, 203. - - Brain, laws of health for the, 457. - - Brandy peaches, 91. - - Bread, remarks regarding family, 64; - fine flour, 66; - middlings, or unbolted flour, raised with water only, 67; - rye and indian, third, rye, Oat-meal, pumpkin and apple, - corn-meal, 68; - sweet rolls of corn-meal, soda biscuit, yeast biscuit, potato - biscuit, buns, 69; - how to keep, 108. - - Bread and apple dumplings, 79. - - Bread and fruit pudding, 77. - - Bread omelet, to make, 63. - - Bread-crumbs and meat hash, 40. - - Bread pudding, stale, 78; - for invalids, 81. - - Breakfast dishes, 70-73. - - Breakfast-rooms, care of, 335. - - Breathing, the action in, 245. - - Breeding of animals, 307. - - Brewer, Professor, of Yale College, on ventilation, 169. - - Brine or pickle for beef, pork, etc., 25. - - Broccoli, to pickle, 55. - - Broiled fish, 59. - - Broiled mutton or lamb chops, beefsteak, fresh pork, ham, - sweet-breads, veal, pork relish, 50. - - Broiled oysters, 58. - - Bruises, remedies for, 366. - - Brûlure, or fire-blight, 360. - - Buckwheat, how produced and kept, 105. - - Buckwheat cakes, 73. - - Budding and grafting, 353. - - Buns, to make, 69. - - Burns, remedies for, 366. - - Butler, Fanny Kemble, on theatre-going, 444. - - Butter, to keep, 106; in hot weather, 123. - - Butternut catsup, 56. - - - Cabbage, fine, pickled, 54. - - Cabbage and cauliflower, to cook, 62. - - Cake, general directions for making, 85; - one, two, three, four cake; chocolate, jelly, orange, almond, and - cocoa-nut, 86; - pound-cake, plain-cake, fruit, huckleberry, gold and silver, - rich sponge-cake, 87; - plain sponge-cake, gingerbread, fried cakes, cookies, etc., 88; - plain loaf-cake, rich loaf-cake, dough-cake, icing for cake, 89; - how to keep, 108. - - Calf’s-foot, to cleanse, 23; - jelly, 44, 92; - to cook, 44. - - Calf’s head and feet, to cleanse, 23; - soup, 38; - to cook, 48. - - Calf’s liver and sweet-breads, to cook, 44. - - Candied fruits, 99. - - Candles, to make, 328. - - Canker-worm, to check, 360. - - Canned fruits, 91. - - Capers, sauce of, mock, 57. - - Capitol, ventilation and warming of the, 165. - - Carbonaceous food, 217. - - Carbonic acid, 153. - - Card-playing as an amusement, 444. - - Care of meats, 18, 22; - of the aged, 301; - of domestic animals, 305; - of the sick, 313; - of servants, 424. - - Carpets, selection of, 330; - cutting and fitting, 330. - - Carrots, how to cook, 61. - - Carving, directions for, 338. - - Castle-building, 296. - - Catholic priests, care for servants, 438. - - Catsup, walnut or butternut, 56; - tomato, 57. - - Cauliflower, to pickle, 55; - to cook, 62. - - Celery, to prepare, 62. - - Cell-life, 200; - curious facts, 201; - important relations to health, 202. - - Cellar, care of a, 348. - - Cement, a good, 122. - - Chairs, a use for old, 195. - - Chambers and bedrooms, care of, 339. - - Character, protection to, 410. - - Charities, associated, 387, _et seq._ - - Charlotte russe, 96. - - Cheese, how to keep, 108. - - Cheese of veal, 51. - - Cherries, to preserve, 93. - - Cherry-pie, 79. - - Chickens, etc., stew, 31; - roast, 47; - pot-pie and rice-pie, 48. - - Chicken salad, 57, 96. - - Children talking to parents, 264, _et seq._; - the bath for, 241; - training the manners of, 269, _et seq._ - See, also, _Young Children_. - - Chimney, a central, 176. - - Chimneys, 189, _et seq._ - - Chinese, respect for age, 304. - - Chocolate, as a beverage, 101. - - Chocolate-cake, 86. - - Cholera, in the shade, 256. - - Chowder, clam, 59. - - Cider and toast, 101. - - Circus-riding, about, 441. - - Citron melons, to preserve, 93. - - Clam soup, 37; - chowder, 59. - - Clarify sugar, to, 99. - - Clark, Dr. James, on physical education of children, 401. - - Cleaning furniture, 332. - - Cleanliness, 235, _et seq._; - for animals, 306. - - Clothing, 243, _et seq._; - selection of family, 129. - - Cloths, table, 109. - - Coal, anthracite and bituminous, 325. - - Coal mines, principle of ventilating, 168. - - Cocoa, to make, 100. - - Cocoa-nut pudding (plain), 78; - cake, 86. - - Codfish, a relish, 51; - where to keep, 108. - - Coffee, fish-skin for, 100; - cream for, 101; - to purchase, 107; - for children, 230; - as a beverage, 231. - - Cold-meat hash, 39; - nice way of cooking, 41. - - Colds, treatment of, 316. - - Combe on the management of infants, 392. - - Comfort for a discouraged housekeeper, 459. - - Company, reception of, 333. - - Conductors of heat, 164. - - Constipation, cure for (_in note_), 315. - - Convection, a principle of heat, 164. - - Cookies, 88. - - Cook-stove, to roast in, 46. - - Cooking-stoves and ranges, 182, _et seq._ - - Cool, how to keep, 122. - - Corn (green) soup, 36; - pudding, 81. - - Corn-cake, sachem’s head, 73. - - Corn-meal bread, 68; - sweet rolls of, 69; - pop-overs, 76; - for breakfast and supper, 70. - - Corned-beef hash, 41; - boiled, 44. - - Corrosive sublimate, antidote for, 368. - - Cottage cheese, fine, 73. - - Cows, care of, 309. - - Crab-apple marmalade and jelly. See _Quince Marmalade_. - - Cracked wheat, 71; - how purchased and kept, 105. - - Cracker plum-pudding, 82. - - Cranberry, 97; - sauce, 56. - - Creaking hinges, to stop, 123. - - Cream for coffee and tea, 101. - - Cream tartar, beverage, 102. - - Crockery for a kitchen, 346. - - Crumpets, royal, 72. - - Cucumbers, pickled, 53; - convenient way to pickle, 54; - to prepare, 62; - prepared for table, 110. - - _Curculio_, the, in plum-trees, 360. - - Curd pudding, English, 77. - - Currant and raspberry pie, 79. - - Currant jelly, 94; - whisk, 96. - - Currants, to preserve, 93; - for cake, 107; - raised in a wet soil, 358. - - Custard, plain, 77. - - Cuts, remedies for, 366. - - Cutting dresses, hints on, 361. - - - Dancing as an amusement, 441. - - Death-rates, average of, 162, 163. - - Decay, results of animal or vegetable, 162. - - Dessert of rice and fruit, 80. - - Desserts and evening parties, 95. - - Diaphragm, the human, 246. - - Digestion of food, 217. - - Digestive organs, the, 219; - the laws of health for, 455. - - Dining-rooms, care of, 335. - - Discouraged housekeeper, comfort for, 459. - - Domestic amusements and social duties, 440, _et seq._ - - Domestic animals, care of, 305, _et seq._ - - Domestic exercise, 208, _et seq._ - - Domestic manners, 260, _et seq._ - - Domestic service a great problem, 429. - - Domestics’ rooms, 342. - - Dormer-windows, 176. - - Dough-cake, 89. - - Doughnuts, 88. - - Drawn butter, 110; - sauce, 56. - - Dress appropriate to servants, 431. - - Dress—fashion ruinous to health, 243. - - Dressing a young girl, proper mode of, 251. - - Drinks, etc., for the sick, 100. - - Drop-cakes of fine wheat or rye, 72. - - Drowning, in cases of, 367. - - Ducks, to boil, 45. - - Dumplings of bread and apples, 79. - - Dwelling, construction of a family, 127; - ornamentation of furniture of, 128. - - - Early rising, 254; - recommended, 447. - - Earth-closets, 145. - - Eating too much, 214; - too fast, 222. - - Economical breakfast-dish, 71. - - Egg-plant, how to cook, 61. - - Eggs, with meat-hash, 39; - omelet, 51; - with milk as sauce, 56; - modes of cooking, 63; - to preserve, 122. - - Egg tea, egg coffee, and egg milk, 102. - - English curd-pudding, 77. - - Essences, how to be kept, 108. - - Evening parties and desserts, 95. - - Exercise indispensable to health, 211; - for animals, 307. - - Expenses, family, 130. - - Eyes, laws of health for the, 457. - - - Family attachments, 452. - - Family religious training, 414, _et seq._ - - Fasting, a remedy for sickness, 314. - - Fault-finding, mistakes of, 432. - - Fever, drink for a, 102. - - Figs, where raised, 358. - - Filberts, where raised, 358. - - Fine-flour bread, 66. - - Fire, in case of, 369. - - Fire-blight in pear-trees, 360. - - Fire-places, the advantages of open, 166. - - Fires and lights, 324. - - Fish, selection of, 22; - to salt down, 23; - directions for cooking, 58. - - Fishing as a sport, 440. - - Fitting dresses, hints on, 361. - - Flannel shirts save washing, 112. - - Flavoring powders, 33. - - Floating island, 98. - - Flour, how it should be kept, 104. - - Flour puddings, flour and fruit puddings, 75; - a rich, 80. - - Flower-seeds, planting, 350. - - Flowers, appropriate for baskets, 197; - in a room, to cultivate, 197. - - Fluids as food, 224. - - Flummery, 96. - - Folding, sprinkling, and ironing, 118. - - Folding clothing, directions for, 342. - - Food, on the conversion of, into nourishment, 214; - responsibility as to, in a family, 214; - on taking too much, 214; - proportion of nutritive elements in, 215; - on one kind of, for each meal, 217; - quantity of, to be graduated by exercise, 217; - on the quality of, 221; - stimulating, 221; - animal and vegetable, 221; - kinds of,most easily digested, 222; - injurious, from bad cooking, 222; - on eating too fast, 222; - on exercise, after taking, 223; - on hot and cold, 223; - highly concentrated, 224; - for the sick, 318. - - Forewarn instead of find fault, 432. - - Foul air, the evils of, 158, _et seq._ - - Fowls, boiled, 43; - fricasseed, 43. - - Fragile ware, to preserve, 122. - - French cooking, the peculiar excellence of, 34. - - French vegetable soup, 38. - - Fresh-meat hash, 39. - - Fricasseed fowl, 43. - - Fried meats and relishes, 50. - - Fried oysters, 58. - - Fritters of oysters, 58. - - Frizzled beef, 51. - - Fruit, cultivation of, 357. - - Fruit and bread-crumb pudding, 79. - - Fruit and rice dessert, 80. - - Fruit-cake, 87. - - Fruit pudding, boiled, 77. - - Frying, unhealthful mode of cooking, 50. - - Fuel saved by cottage stove, 188. - - Furnace-heat pernicious, 178, _et seq._ - - Furniture, to cleanse or renovate, 122; - the selection of, 128, 330. - - - Games of skill for children, 449. - - Garden seeds, planting, 350. - - Gardening a recreation for the young, 447. - - Gardens and yard, care of, 349. - - Ganglionic system, the, 204. - - Garnishing dishes, modes of, 111. - - Gastric juice, supply of, 218. - - Gherkins, pickled, 53. - - Gingerbread, 88. - - Ginger-snaps and seed cookies, 88. - - Gold and silver cake, 87. - - Good breeding, principles of, 260. - - Gooseberries, how propagated, 358. - - Gouffee’s recipes, 33. - - Grafting and budding, 353. - - Grapes, easy way to keep, 125; - to raise, 359. - - Grates and stoves, 324. - - Gravies, always to be strained, 46; - brown flour for meat, 46. - - Grease and stains, mixtures for removing, 120, 124. - - Grease-spots, to remove, 124. - - Greens, how prepared, 111. - - Green corn, how to cook, 61; - pudding, 81; - patties, 82. - - Ground-plan of a house, 134. - - Gruels, water and Oat-meal, 102. - - - Habits of system and order, 281, _et seq._ - - Hair, laws of health for the, 457. - - Ham, selection of, 21; - recipe for molasses-cured, 24; - brine for pickling, 25; - to smoke, 26; - hash of cold, 41; - boiled, 43; - how to keep, 108; - broiled eggs for, 111. - - Hard yeast, 66. - - Hashes, common way of spoiling, 39; - fresh meat, cold meat and potatoes, with eggs, 39; - with tomatoes, nice beef, veal, rice and cold meat, bread-crumbs - and cold meat, cold beefsteak, 40; - cold mutton or venison, corned beef, cold ham, meats warmed over, - cold meats, 41; - souse, tripe, 42; - how to dish, 111. - - Hasty pudding or mush, 77. - - Health, the care of, 129, 199. - - Healthful food, selection of, 129. - - Health of mind, 293, _et seq._ - - Heart, the human, 152. - - Heat, or caloric, explained, 164. - - Helping at table, 338. - - Hemming, hints on, 363. - - Herrings, salt, 51; - smoked, 108. - - Hominy for breakfast or supper, 70; - how purchased and kept, 105. - - Hominy, or rice stew, 32. - - Hop and potato yeast, 66. - - Horses, care of, 307. - - Horse-racing, about, 441. - - Hosford’s method of making flour, 65. - - Hospitality, the most agreeable, 453. - - Hot-beds, to prepare, 349. - - “House and Home Papers,” by Mrs. Stowe, 155, 425. - - House-cleaning, 332. - - House plants, care of, 352. - - Houses, on the construction of, 133-149. - - Huckleberry cake, 87. - - Hunting as a sport, 440. - - Hygrodeik, the, 175. - - Hypochondriasis, 297. - - Hysteria, 297. - - - Ice-cream, general directions for, 95; - strawberry ice, ice-cream without cream, 95; - fruit ice-cream, 96; - lemonade and other ices, 96. - - Iced fruit, 98. - - Icing for cake, 89. - - Indian meal, how purchased and kept, 105. - - Indian pudding boiled, without eggs, 79; - baked, 81. - - Indiana pickles, 55. - - Indigo, to purchase and keep, 107. - - Industrial schools, 362. - - Infants, pure air for, 268; - mortality among, 390; - on giving to the older children, 391; - ignorance of parents concerning, 391; - importance of knowing how to take care of, 392; - Combe and Bell cited, 393, _et seq._; - food for, 394; - medicines for, 394; - keeping warm, 395; - keeping their heads cool, 396; - bathing, 396; - to creep, 397; - habits, 397; - teething, 398; - constipation, 399; - diarrhœa, 399; - use of water in fever, 400. - - Ingrafting, 355. - - Ink, indelible, how to make, 122. - - Ink-stains, to remove, 121. - - Instinctive love, 372. - - Intemperance in eating, 214, 218. - - Involuntary motion, nerves of, 204. - - Iodide of potassium, antidote for, 368. - - Irish stew, 31. - - Ironing, articles to be provided for, 117; - general directions for, 119. - - Iron, to stop cracks in, 123. - - Iron-ware for kitchen, 346. - - Isinglass, to clarify, 98; - American, 105. - - - Jellies and preserves, to prepare, 90. - - Jelly, white wine, 96; - apple, orange, 93; - what served with, 110. - - Jelly-cake, 86. - - - Kid gloves, to clean, 121; - another way, 124. - - Kidneys, function of the human, 238. - - Kidneys, to cook, 44. - - Kitchen, care of a, 343; - furniture for a, 346; - plan for a, 141. - - - Laces, to do up, 117. - - Lamb chops, broiled, 50. - - Lamb, to boil a shoulder or leg, 44. - - Lamp-oil, to remove stains of, 121. - - Lamps, oil and kerosene, 326. - - Lard and drippings, to keep, 106. - - Lard, to try out, 24. - - Laughter is healthy, 449. - - Laws of health, for the bones, for the muscles, 454; - for the lungs, for the digestive organs, 455; - for the skin, 456; - for the brain and nerves, for the teeth, eyes, and hair, 457. - - Laying out yards and gardens, 351. - - Lazy gentleman, a, 272. - - Lead, antidote for, 368. - - Leeds’s method of ventilation, 171. - - Lemon pudding, 82; - jelly, 97; - peel, 107. - - Lemonade ice, 96. - - Lettuce salad, 57. - - _Leucoemia_, 256. - - Lewis, Dr. Dio, on ventilation, 159. - - Light essential to health, 256. - - Light for animals, 307. - - Lightning, struck by, 369. - - Lights for a house, 326. - - Lime or baryta, antidote for, 368. - - Liver, calf or pig, beef, to cook, 51. - - Liver, use of the human, 238. - - Loaf pudding, 82; - cake, 89. - - Longevity, Sir John Sinclair on, 257. - - Lungs, the human, 151; - laws of health for, 455. - - Lye, to make, 115. - - - Macaroni, how purchased and kept, 105. - - Macaroni pudding, 81. - - Mahogany furniture, 333. - - Mangoes, pickled, 54. - - Manners at home and in society, 260, _et seq._ - - Manners to servants, 435. - - Marketing, 18. - - Marmalade, quince, 94; - orange, 97. - - Martinoes, to pickle, 54. - - Mattresses, 139, 341. - - Measures of quantity, 28. - - Meat and rusk puddings, 76. - - Mechanical skill developed in children, 450. - - Medicines, the use of, 314, _et seq._ - - Melancholy, condition of, 297. - - Mental health and disease, 294, _et seq._ - - Metal dishes, never cool soup in, 35. - - Mice and rats, to get rid of, 124. - - Mildew, to remove, 119. - - Milk and egg sauce, 56. - - Milk, dangerous use of, 101; - as a drink, 233. - - Milk lemonade, 101. - - Mint sauce for lamb, 56. - - Minute pudding of potato starch, 78. - - Mock cream, 79. - - Model ventilation, 172, _et seq._ - - Moisture in air necessary, 178. - - Molasses, to purchase and keep, 106. - - Moral character, what constitutes, 371. - - Mucous membrane, the, 237. - - Muffins, wheat, of flour, fine or unbolted, 72. - - Muscles, laws of health for the, 454. - - Muscular exercise, 208, _et seq._ - - Mush or hasty pudding, 77. - - Mushrooms, pickled, 53. - - Music, considered as a recreation, 448. - - Muslin curtains, 194. - - Muslins, to starch, 117. - - Mutton—division of a sheep, 20; - selection of, 21; - and turnip stew, 30; - soup, 38; - hash, 41; - boiled leg or shoulder of, 44; - roast, 47; - pie, 48. - - Mutton chops, broiled, 50. - - - Napkins, table, 109. - - Nasturtions, pickled, 53. - - Nerves, laws of health for the, 467. - - Nervous system, the, described, 202. - - Nervousness in sick people, 320. - - Nettle-rash caused by food, 240. - - Night air, prejudice against, 160. - - Nitrate of silver, antidote for, 368. - - Novel-reading, 296, 445. - - Nursery, selection of helpers in the, 130. - - Nursing the sick, 319. - - - Oat-meal bread, 68; - for breakfast or supper, 71; - how purchased and kept, 105. - - Odds and ends, advice about, 124. - - Oil, to purchase and keep, 106. - - Oil-paint, to remove spots of, 151. - - _Oino-mania_, disease of the brain, 228. - - Olla podrida, recipe for, 32. - - Omelet of eggs, 51; - plain, bread, apple, 63; - oysters, 58. - - One, two, three, four cake, 86. - - Onions, used as flavoring, 35; - pickled, 53; - to cook, 62. - - Open fire-places, 165; - the advantages of, 166. - - Opium, the use of, 233; - antidote for, 369. - - Orange-cake, 86; - marmalade, 97; - jelly, 98; - peel, 107. - - Ornamental froth, 98. - - Ornamentation of a house, 128. - - Orphan asylum at Albany, treatment of children in the, 401. - - Oyster plant, or salsify, to cook, 61. - - Oysters, stewed, fried, fritters, scalloped, broiled, omelet, - pickled, 58; - roast, 59. - - Ox-muzzle made into an ornament, 196. - - Oxygen, amount of in full-grown man, 150. - - - Packing and storing articles, 342. - - Panada, 102. - - Pancreas gland, the, 238. - - Pan dowdy, 76. - - Paper to keep preserves, 123. - - Paralysis of portion of the brain, 206. - - Parlor cheaply furnished, 195. - - Parsley, as a garnish, 111. - - Parsnips, how to cook, 62. - - Partridges, to boil, 45. - - Paste for puddings and pies should be banished from every table, 83; - pie-crusts, 83; - directions for making rich pie-crusts, 84 - - Patties of green corn, like oysters, 82. - - Pea (green or dried) soup, 37. - - Peaches, pickled, 52; - in pie, 79; - how to preserve, 91. - - Pearl barley-water, 102. - - Pearl barley and pearl wheat, how purchased and kept, 105. - - Pearl wheat or cracked wheat, 71. - - Pears, to preserve, 92. - - Peppers, pickled, 53. - - Perspiration tubes, length of, 237. - - Philadelphia, death-rate of, 163. - - Philanthropy, instances of true, 380. - - Phin, Professor, on lighting houses, 326. - - Phosphorus, antidote for, 368. - - Pickle for cold fish, 59. - - Pickled oysters, 58. - - Pickles, general directions, 52, 110; - sweet, tomatoes, peaches, 52; - peppers, nasturtions, onions, gherkins, mushrooms, cucumbers, - walnuts, 53; - mangoes, cabbage, martinoes, cucumbers, 54; - Indiana, cauliflower, or broccoli, 55; - never keep in glazed ware, 106. - - Pictures, the hanging of, 332. - - Pie, potato, 48. - - Pie-crusts, 83, 84. - - Piece-bag, a, 146. - - Pies—meat, mutton, beef, chicken, rice-chicken, 48. - - Pigeons, to boil, 45. - - Pigs, benefited by cleanliness, 241. - - Pilaff, or Turkish stew, 32. - - Pillau, a favorite dish in the South, 44. - - Pine-apples, to preserve, 92. - - Pitch, to remove spots of, 120. - - Plain cake, raised with eggs, 87. - - Planting flower and garden seeds, 350. - - Plum pie, 79. - - Plum pudding, cracker, 82. - - Plums, to preserve, 92. - - Poisons, antidotes for certain, 367. - - Pop-overs, of corn-meal, 76. - - Pork, divisions of a hog, 21; - selection of, 21; - to salt, 24, 25; - broiled, 50; - fresh, 110. - - Potash soap, to make, 115. - - Potato, various modes of cooking, 60; - soup, 36; - pie, 48; - biscuit, 69; - yeast, 66; - starch pudding, 78. - - _Pot au feu_, or French stew, 32. - - Pot-pie—beef, veal, or chicken, 47. - - Poultry, selection of, 21; - when and how to be killed, 22; - boiled, 110; - care of, 311. - - Pound-cake, 87. - - Precocity, juvenile, 295. - - Preserves and jellies, general directions, 90; - how to keep, 108. - - Preserving fruit-trees, 360. - - Propagation of plants, 353. - - Property, on using properly, 378. - - Pruning, 356. - - Prussic acid, antidote for, 368. - - Puddings and pies, 74; - queen of all puddings, 75; - flour puddings, flour and fruit, rusk and milk, rusk, 75; - meat and rusk (one easily made), pan dowdy, corn-meal, pop-overs, - best apple-pie, rice pudding, 76; - bread and fruit pudding, boiled-fruit pudding, English curd pudding, - common apple-pie, plain custard, mush or hasty pudding, 77; - stale bread, rennet custard, bird’s nest pudding, minute pudding of - potato starch, tapioca pudding, cocoa-nut pudding, 78; - pumpkin-pie, ripe-fruit pies, mock cream, pudding of fruit and - bread-crumbs, bread and apple dumplings, Indian pudding without - eggs, boiled Indian and suet puddings, 79; - dessert of rice and fruit, rice and apple, rich flour pudding, 80; - apple-pie, 80; - spiced apple-tarts, baked Indian pudding, apple custard, macaroni - or vermicelli puddings, green-corn pudding, bread pudding for - invalids, 81; - a good pudding, loaf pudding, lemon pudding, green-corn patties, - cracker plum pudding, bread-and-butter pudding, 82; - sauces for puddings, 82; - paste for puddings and pies, 83. - - Pumpkin and squash, how to cook, 62; - bread, 68; - pie, 79; - preserved, 94. - - Puritans, descendants of the, 262. - - Pyramid for a table, 99. - - - Quantity, measures of, 28. - - Queen of all puddings, 75. - - Quinces, to preserve, 91; - jelly, 91; - marmalade, 94. - - - Radiation of heat, 165. - - Radishes, to prepare, 62. - - Raisins, to purchase and keep, 107. - - Ranges, cooking, 182, _et seq_. - - Raspberries, how grown, 358. - - Raspberry jam, 93; - whisk, 96; - vinegar, 101. - - Rats and mice, to get rid of, 124. - - Reading for the young, suitable, 446. - - Reflection of heat, 165. - - Relief, bestowing, 385. - - Religion, power of, in the household, 280; - of servants, 438. - - Religious training in the family, 414, _et seq._ - - Rennet, to prepare, 23; - custard, 78; - wine, 78; - whey, 102. - - _Reserve power_ of the body, 162. - - Rice, modes of using, 73; - as stew, 32; - with cold-meat hash, 39, 41; - for breakfast and supper, 70; - waffles, 73; - pudding, 76; - and fruit dessert, 80; - how to purchase and keep, 105; - plain boiled, 110. - - Right use of time and property, 370, _et seq._ - - Roast oysters, 59. - - Roast and baked meats—beef, to roast, in a cook-stove, pork, 46; - mutton, veal, poultry, pot-pie of beef, veal, or chicken, 47; - mutton and beef pie, chicken-pie, rice chicken-pie, potato-pie, - calf’s head, 48. - - Rolls, of corn-meal, 69. - - Rooms, the care of, 330. - - Rose-bushes, budding, 355. - - Roses and other plants, how to treat, 123. - - Royal crumpets, 72. - - Rules for setting a table, 337. - - Rusk puddings, 75. - - Rusk and milk, 75. - - Rusk and meat puddings, 76. - - Rust from knives, to keep, 122. - - Rye, how purchased and kept, 105. - - Rye and indian bread, 68. - - Rye or corn meal for breakfast or supper, 70. - - - Sachem’s head corn-cake, 73. - - Sago, how purchased and kept, 105. - - Salad, chicken, 96; - a dressing for, 57. - - Sally Lunn, improved, 72. - - Salsify, or oyster-plant, 61. - - Salt, to purchase and keep, 106. - - Salt, to meats, 22; to beef, 23; - to fish, 23; - for animals, 307. - - Salt herrings, 51. - - Salted provisions must be watched, 108. - - Sal volatile, how preserved, 108. - - Sassafras jelly, 102. - - Sauces—milk and egg, drawn butter, mint, cranberry, apple, walnut or - butternut catsup, 56; - mock capers, salad dressing, 57; - tomato catsup, 57; - for puddings, liquid, 82; - hard, a healthful, an excellent, 83. - - Sausages, to prepare cases, 26; - meat, 26; - bologna, 26. - - Scalloped oysters, 58. - - Scallops, to cook, 59. - - Science and training needful to women, 127. - - Scissors, lessons in use of, 362. - - Scorched articles, how to whiten, 119. - - Screws, movable, 136. - - Scrofula, produced by foul air, 158. - - Sea-sickness aggravated by bad air, 159. - - Seasoning, difficulty of directing as to, 28. - - Secreting organs, the, 238. - - Selection of meats, poultry, and fish, 18-22. - - Servants, training and government of, 130; - the care of, 424, _et seq._ - - Sewing, hints on, 361; - in public schools, 362. - - Sewing-machines, 364. - - Sheep, care of, 310. - - Shelter for animals, 306. - - Sick, drinks and articles for the, 100; - care of, 313, _et seq._ - - Silk, directions for ironing, 119; - to renovate black, 123. - - Silk kerchiefs and ribbons, to clean 121; - silk hose and gloves, to clean, 121. - - Silver, to clean, 123. - - Simple drinks, 101. - - Sirup for sweetmeats, 91. - - Sisters of Charity, 322. - - Skin, the human, 235; - functions of, 154; - laws of health for, 456. - - Sleeping-rooms, ventilation in, 177. - - Smoke hams, how to, 26. - - Smoked tongues, to boil, 44. - - Smoky chimneys, cause and remedy, 190. - - Snow, a dish of, 99. - - Snow for eggs, 123. - - Soap, to purchase and keep, 107; - to make soft soap, 116. - - Social duties and amusements, 440, _et seq._ - - Soda, to purchase and keep, 107. - - Soda biscuits, 69. - - Soft soap, to make, 116. - - Soil for pot-plants, to prepare, 349. - - Soups—general directions for making, 35; - potato, green corn, 36; - plain beef, rich beef, green pea, dried bean or pea, clam, - 37; - mutton, French vegetable, plain calf’s head, 38. - - Souse, 42. - - Soy, a fashionable sauce, 110. - - Spanish olla podrida, recipe for, 32. - - Spencer (Herbert), on treatment of offspring, 390. - - Spermaceti, to remove spots of, 121. - - Spiced apple-tarts, 81. - - Spices, how purchased and kept, 107. - - Spine, the human, 244. - - Split-grafting, 355. - - Sponge-cake, rich, 87; - plain, 88. - - Sprains, remedies for, 366. - - Sprinkling, folding, and ironing, 118. - - Squash and pumpkin, how to cook, 62; - pie, 79. - - Stains and grease, mixtures for removing, 119, 120. - - Stale-bread pudding, 78. - - Starch, to purchase and keep, 107; - to prepare, 116. - - Starching muslins and laces, 117. - - Steam-coils for warming dwellings, 180. - - Steam-doctors, 240. - - Stew or soup kettle, 28. - - Stewed oysters, 58. - - Stews, general directions for, 29; - varieties of, 30. - - Stimulants unnecessary, 225. - - Stimulating food, 221. - - Stock for soap, 36. - - Store-room, cool and dry place indispensable, 104; - plan for a, 141; - the care of, 348. - - Stores, providing and care of family, 103. - - Stoves and grates, 324. - - Stoves are economical, 177; - for cooking, 182; - durability of the cottage-stove, 187. - - Stowe’s, Mrs., “House and Home Papers,” 155, 425. - - Strawberries, to preserve, 93; - the proper soil for, 358. - - Strawberry-ice, 96; - whisk, 96; - vinegar, 101. - - Straw-matting for chambers, 332. - - Strong-flavored meats, 110. - - Strychnine, antidote for, 369. - - Succotash, how to cook, 61. - - Suffocation through defective flues, 191. - - Sugar an unwholesome diet, 74. - - Sugars, how purchased and kept, 105. - - Suitable meats and vegetables, 110. - - Supper-dishes, 70-73. - - Sweet herbs, how preserved, 107. - - Sweet potatoes, to cook, 61. - - Sweet-breads, calf’s, 44; - broiled, 50. - - Swine, care of, 310. - - System and order, habits of, 281, _et seq._ - - - Table furniture, 336. - - Table manners, 268. - - Tables, art of setting, 109, 336; - rules for setting, 337; - for dinners, 337; - waiting on, 338. - - Tapioca, how purchased and kept, 105; - as a pudding, 78. - - Tar, to remove spots of, 120. - - Taylor’s, Dr. George, movement cure, 207. - - Tea, to make, 100; - cream for, 101; - the purchase of, 107; - for children, 230; - as a beverage, 231. - - Teeth, laws of health for the, 457. - - Temper, preservation of good, 274, _et seq._ - - Theatres, regarding, 443. - - Thinning fruit on trees, 356. - - Third bread, 68. - - Tight-lacing, the evils of, 247, _et seq._ - - Time and property, right use of, 370, _et seq._ - - Time, on apportioning, 375; - on saving, 376; - devoted by Jews to religion, 377. - - Tin ware for kitchen, 346. - - Toast and cider, 101. - - Tobacco, the use of, 233. - - Tomatoes, with meat-hash, 40; - pickled, 52; - excellent way of preparing, 54; - to cook, 62; - sirup, 102. - - Tongues, to boil smoked, 44. - - Tortures inflicted by fashion, 249. - - Tough beef, how to boil, 43. - - Training necessary for women, 127. - - Transplanting, directions for, 351; - for trees, 352. - - Trials of a housekeeper, 275, _et seq._ - - Tripe, 42. - - Turkeys, to boil, 45; - salad, 57. - - Turkish stew, or pilaff, 32. - - Turpentine, to remove spots of, 120. - - Typhoid fever and the microscope, 161. - - Tyranny of servants, 435. - - - Unbolted flour to be kept in kegs, 105. - - - Variety at meals, 219. - - Variety of food necessary, 104. - - Varnished articles, to remove stains on, 121. - - Veal, season for use, 20; - divisions of, 20; - selection of, 20; - hash, 40; - boiled, 44; - roast, 47; - pot-pie of, 47; - broiled, 50; - veal cheese, 51; - broiled with eggs, 111. - - Vegetable food, 217. - - Vegetables—potatoes, 60; - sweet potatoes, green corn, succotash, salsify, or oyster plant, - egg plant, carrots, beets, 61; - parsnips, pumpkins, and squash, celery, radishes, onions, tomatoes, - cucumbers, cabbage, and cauliflower, 62; - asparagus, macaroni, 63. - - Vegetables should not be boiled in soup, 35. - - Velvet, directions for ironing, 119. - - Venison or mutton hash, 41. - - Ventilation, importance of, 150, _et seq._ - - Vermicelli pudding, 81; - the purchase of, 105. - - Vermin in animals, 307. - - - Waffles of unbolted flour, 72; - of rice, 73. - - Waiting at table, 338. - - Wall-paper, to cleanse, 123. - - Walnut catsup, 56. - - Walnuts, pickled, 53. - - Ward cases, 196. - - Warmed-over meats made into hash, 41. - - Warming a home, 164. - - Warm plates, 110. - - Washing dishes, 344; - rules for, 345. - - Washing, ironing, and cleansing, necessaries for, 112; - common mode of washing, 113; - flannels, bedding, calicoes, 114; - use of bran water, 114; - use of potato-water, 115; - to cleanse broadcloth, 115. - - Wash-leather articles, to clean, 121. - - Water-cure, the, 240. - - Water-gruel, 102. - - Water-melon rinds, to preserve, 94. - - Wax, to remove spots of, 121. - - Weekly apportionment of work, 287. - - Well, to purify a, 123. - - Wheat muffins, 72. - - Whiten articles, to, 119. - - White tea, and boys’ coffee, 101. - - Whip-grafting, 355. - - Whip syllabub, 97. - - Wine jelly, 96. - - Wine whey, 101. - - Women, courtesy to, 264. - - Wood, a cord and a load of, 324. - - Wooden ware for kitchen, 347. - - Wood-work of a house, 148. - - - Yeast, brewers’ or distillers', the best, hop and potato yeast, - hard yeast, 66. - - Young children, management of, in the Orphan Asylum at Albany, 401; - effects of eating too often, 402; - the intellectual training of, 402; - habits of submission, 403; - self-denial, 404; - sensitiveness, 405; - unsteadiness in, and over-government, 406; - multiplication of rules, 407; - govern by rewards, avoid angry tones, 408; - moral habits, 410; - cultivation of habits of modesty, 411; - treatment of forbidden topics, 411; - purity of thought, 412; - warning to parents, 413. - - Young girl, dressing properly a, 251. - - - Zymotic diseases, 161. - - - - - VALUABLE STANDARD WORKS - - FOR PUBLIC AND PRIVATE LIBRARIES, - - PUBLISHED BY HARPER & BROTHERS, NEW YORK. - - - ☛ _For a full List of Books suitable for Libraries, see HARPER & - BROTHERS’ TRADE-LIST and CATALOGUE, which may be had gratuitously on - application to the Publishers personally, or by letter enclosing Five - Cents._ - - ☛ _HARPER & BROTHERS will send any of the following works by mail, - postage prepaid, to any part of the United States, on receipt of the - price._ - - -MOTLEY’S DUTCH REPUBLIC. The Rise of the Dutch Republic. By JOHN -LOTHROP MOTLEY, LL.D., D.C.L. With a Portrait of William of Orange. 3 -vols., 8vo, Cloth, $10 50. - -MOTLEY’S UNITED NETHERLANDS. History of the United Netherlands: from -the Death of William the Silent to the Twelve Years’ Truce—1609. With -a full View of the English-Dutch Struggle against Spain, and of the -Origin and Destruction of the Spanish Armada. By JOHN LOTHROP MOTLEY, -LL.D., D.C.L. Portraits. 4 vols., 8vo, Cloth, $14 00. - -NAPOLEON’S LIFE OF CÆSAR. The History of Julius Cæsar. By His Imperial -Majesty NAPOLEON III. Two Volumes ready. Library Edition, 8vo, Cloth, -$3 50 per vol. - -_Maps to Vols. I. and II. sold separately._ _Price_ $1 50 _each_, NET. - -HAYDN’S DICTIONARY OF DATES, relating to all Ages and Nations. For -Universal Reference. Edited by BENJAMIN VINCENT, Assistant Secretary -and Keeper of the Library of the Royal Institution of Great Britain; -and Revised for the Use of American Readers. 8vo, Cloth, $5 00; Sheep, -$6 00. - -MACGREGOR’S ROB ROY ON THE JORDAN. The Rob Roy on the Jordan, Nile, -Red Sea, and Gennesareth, &c. A Canoe Cruise in Palestine and Egypt, -and the Waters of Damascus. By J. MACGREGOR, M.A. With Maps and -Illustrations. Crown 8vo, Cloth, $2 50. - -WALLACE’S MALAY ARCHIPELAGO. The Malay Archipelago: the Land of the -Orang-Utan and the Bird of Paradise. A Narrative of Travel, 1854-1862. -With Studies of Man and Nature. By ALFRED RUSSEL WALLACE. With Ten Maps -and Fifty-one Elegant Illustrations. Crown 8vo, Cloth, $3 50. - -WHYMPER’S ALASKA. Travel and Adventure in the Territory of Alaska, -formerly Russian America—now Ceded to the United States—and in various -other parts of the North Pacific. By FREDERICK WHYMPER. With Map and -Illustrations. Crown 8vo, Cloth, $2 50. - -ORTON’S ANDES AND THE AMAZON. The Andes and the Amazon; or, Across the -Continent of South America. By JAMES ORTON, M.A., Professor of Natural -History in Vassar College, Poughkeepsie, N. Y., and Corresponding -Member of the Academy of Natural Sciences, Philadelphia. With a New Map -of Equatorial America and numerous Illustrations. Crown 8vo, Cloth, $2 -00. - -WINCHELL’S SKETCHES OF CREATION. Sketches of Creation: a Popular -View of some of the Grand Conclusions of the Sciences in reference -to the History of Matter and of Life. Together with a Statement of -the Intimations of Science respecting the Primordial Condition and -the Ultimate Destiny of the Earth and the Solar System. By ALEXANDER -WINCHELL, LL.D., Professor of Geology, Zoology, and Botany in the -University of Michigan, and Director of the State Geological Survey. -With Illustrations. 12mo, Cloth, $2 00. - -WHITE’S MASSACRE OF ST. BARTHOLOMEW. The Massacre of St. Bartholomew: -Preceded by a History of the Religious Wars in the Reign of Charles IX. -By HENRY WHITE, M.A. With Illustrations. 8vo, Cloth, $1 75. - -LOSSING’S FIELD-BOOK OF THE REVOLUTION. Pictorial Field-Book of the -Revolution; or, Illustrations, by Pen and Pencil, of the History, -Biography, Scenery, Relics, and Traditions of the War for Independence. -By BENSON J. LOSSING. 2 vols., 8vo, Cloth, $14 00; Sheep, $15 00; Half -Calf, $18 00; Full Turkey Morocco, $22 00. - -LOSSING’S FIELD-BOOK OF THE WAR OF 1812. Pictorial Field-Book of the -War of 1812; or, Illustrations, by Pen and Pencil, of the History, -Biography, Scenery, Relics, and Traditions of the Last War for American -Independence. By BENSON J. LOSSING. With several hundred Engravings on -Wood, by Lossing and Barritt, chiefly from Original Sketches by the -Author. 1088 pages, 8vo, Cloth, $7 00; Sheep, $8 50; Half Calf, $10 00. - -ALFORD’S GREEK TESTAMENT. The Greek Testament: with a critically -revised Text; a Digest of Various Readings; Marginal References to -Verbal and Idiomatic Usage; Prolegomena; and a Critical and Exegetical -Commentary. For the Use of Theological Students and Ministers. By HENRY -ALFORD, D.D., Dean of Canterbury. Vol. I., containing the Four Gospels. -944 pages, 8vo, Cloth, $6 00; Sheep, $6 50. - -ABBOTT’S FREDERICK THE GREAT. The History of Frederick the Second, -called Frederick the Great. By JOHN S. C. ABBOTT. Elegantly -Illustrated. 8vo, Cloth, $5 00. - -ABBOTT’S HISTORY OF THE FRENCH REVOLUTION. The French Revolution of -1789, as viewed in the Light of Republican Institutions. By JOHN S. C. -ABBOTT. With 100 Engravings. 8vo, Cloth, $5 00. - -ABBOTT’S NAPOLEON BONAPARTE. The History of Napoleon Bonaparte. By JOHN -S. C. ABBOTT. With Maps, Woodcuts, and Portraits on Steel. 2 vols., -8vo, Cloth, $10 00. - -ABBOTT’S NAPOLEON AT ST. HELENA; or, Interesting Anecdotes and -Remarkable Conversations of the Emperor during the Five and a Half -Years of his Captivity. Collected from the Memorials of Las Casas, -O’Meara, Montholon, Antommarchi, and others. By JOHN S. C. ABBOTT. With -Illustrations. 8vo, Cloth, $5 00. - -ADDISON’S COMPLETE WORKS. The Works of Joseph Addison, embracing the -whole of the “Spectator.” Complete in 3 vols., 8vo, Cloth, $6 00. - -ALCOCK’S JAPAN. The Capital of the Tycoon: a Narrative of a Three -Years' Residence in Japan. By Sir RUTHERFORD ALCOCK, K.C.B., Her -Majesty’s Envoy Extraordinary and Minister Plenipotentiary in Japan. -With Maps and Engravings. 2 vols., 12mo, Cloth, $3 50. - -ALISON’S HISTORY OF EUROPE. FIRST SERIES: From the Commencement of the -French Revolution, in 1789, to the Restoration of the Bourbons, in -1815. [In addition to the Notes on Chapter LXXVI., which correct the -errors of the original work concerning the United States, a copious -Analytical Index has been appended to this American edition.] SECOND -SERIES: From the Fall of Napoleon, in 1815, to the Accession of Louis -Napoleon, in 1852. 8 vols., 8vo, Cloth, $16 00. - -BALDWIN’S PRE-HISTORIC NATIONS. Pre-Historic Nations; or, Inquiries -concerning some of the Great Peoples and Civilizations of Antiquity, -and their Probable Relation to a still Older Civilization of the -Ethiopians or Cushites of Arabia. By JOHN D. BALDWIN, Member of the -American Oriental Society. 12mo, Cloth, $1 75. - -BARTH’S NORTH AND CENTRAL AFRICA. Travels and Discoveries in North and -Central Africa: being a Journal of an Expedition undertaken under the -Auspices of H. B. M.'s Government, in the Years 1849-1855. By HENRY -BARTH, PH.D., D.C.L. Illustrated. 3 vols., 8vo, Cloth, $12 00. - -HENRY WARD BEECHER’S SERMONS. Sermons by HENRY WARD BEECHER, Plymouth -Church, Brooklyn. Selected from Published and Unpublished Discourses, -and Revised by their Author. With Steel Portrait. Complete in 2 vols., -8vo, Cloth, $5 00. - -LYMAN BEECHER’S AUTOBIOGRAPHY, &c. Autobiography, Correspondence, &c., -of Lyman Beecher, D.D. Edited by his Son, CHARLES BEECHER. With Three -Steel Portraits, and Engravings on Wood. In 2 vols., 12mo, Cloth, $5 00. - -BOSWELL’S JOHNSON. The Life of Samuel Johnson, LL.D. Including a -Journey to the Hebrides. By JAMES BOSWELL, Esq. A New Edition, with -numerous Additions and Notes. By JOHN WILSON CROKER, LL.D., F.R.S. -Portrait of Boswell. 2 vols., 8vo, Cloth, $4 00. - -DRAPER’S CIVIL WAR. History of the American Civil War. By JOHN W. -DRAPER, M.D., LL.D., Professor of Chemistry and Physiology in the -University of New York. In Three Vols. 8vo, Cloth, $3 50 per vol. - -DRAPER’S INTELLECTUAL DEVELOPMENT OF EUROPE. A History of the -Intellectual Development of Europe. By JOHN W. DRAPER, M.D., LL.D., -Professor of Chemistry and Physiology in the University of New York. -8vo, Cloth, $5 00. - -DRAPER’S AMERICAN CIVIL POLICY. Thoughts on the Future Civil Policy of -America. By JOHN W. DRAPER, M.D., LL.D., Professor of Chemistry and -Physiology in the University of New York. Crown 8vo, Cloth, $2 50. - -DU CHAILLU’S AFRICA. Explorations and Adventures in Equatorial Africa, -with Accounts of the Manners and Customs of the People, and of the -Chase of the Gorilla, the Crocodile, Leopard, Elephant, Hippopotamus, -and other Animals. By PAUL B. DU CHAILLU. Numerous Illustrations. 8vo, -Cloth, $5 00. - -BELLOWS’S OLD WORLD. The Old World in its New Face: Impressions of -Europe in 1867-1868. By HENRY W. BELLOWS. 2 vols., 12mo, Cloth, $3 50. - -BRODHEAD’S HISTORY OF NEW YORK. History of the State of New York. By -JOHN ROMEYN BRODHEAD. 1609-1691. 2 vols. 8vo, Cloth, $3 00 per vol. - -BROUGHAM’S AUTOBIOGRAPHY. Life and Times of HENRY, LORD BROUGHAM. -Written by Himself. In Three Volumes. 12mo, Cloth, $2 00 per vol. - -BULWER’S PROSE WORKS. Miscellaneous Prose Works of Edward Bulwer, Lord -Lytton. 2 vols., 12mo, Cloth, $3 50. - -BULWER’S HORACE. The Odes and Epodes of Horace. A Metrical Translation -into English. With Introduction and Commentaries. By LORD LYTTON. With -Latin Text from the Editions of Orelli, Macleane, and Yonge. 12mo, -Cloth, $1 75. - -BULWER’S KING ARTHUR. A Poem. By EARL LYTTON. New Edition. 12mo, Cloth, -$1 75. - -BURNS’S LIFE AND WORKS. The Life and Works of Robert Burns. Edited by -ROBERT CHAMBERS. 4 vols., 12mo, Cloth, $6 00. - -REINDEER, DOGS, AND SNOW-SHOES. A Journal of Siberian Travel and -Explorations made in the Years 1865-'67. By RICHARD J. BUSH, late of -the Russo-American Telegraph Expedition. Illustrated. Crown 8vo, Cloth, -$3 00. - -CARLYLE’S FREDERICK THE GREAT. History of Friedrich II., called -Frederick the Great. By THOMAS CARLYLE. Portraits, Maps, Plans, &c. 6 -vols., 12mo, Cloth, $12 00. - -CARLYLE’S FRENCH REVOLUTION. History of the French Revolution. Newly -Revised by the Author, with Index, &c. 2 vols., 12mo, Cloth, $3 50. - -CARLYLE’S OLIVER CROMWELL. Letters and Speeches of Oliver Cromwell. -With Elucidations and Connecting Narrative. 2 vols., 12mo, Cloth, $3 50. - -CHALMERS’S POSTHUMOUS WORKS. The Posthumous Works of Dr. Chalmers. -Edited by his Son-in-Law, Rev. WILLIAM HANNA, LL.D. Complete in 9 -vols., 12mo, Cloth, $13 50. - -COLERIDGE’S COMPLETE WORKS. The Complete Works of Samuel Taylor -Coleridge. With an Introductory Essay upon his Philosophical and -Theological Opinions. Edited by Professor SHEDD. Complete in Seven -Vols. With a fine Portrait. Small 8vo, Cloth, $10 50. - -DOOLITTLE’S CHINA. Social Life of the Chinese: with some Account of -their Religious, Governmental, Educational, and Business Customs and -Opinions. With special but not exclusive Reference to Fuhchau. By -Rev. JUSTUS DOOLITTLE, Fourteen Years Member of the Fuhchau Mission -of the American Board. Illustrated with more than 150 characteristic -Engravings on Wood. 2 vols., 12mo, Cloth, $5 00. - -GIBBON’S ROME. History of the Decline and Fall of the Roman Empire. By -EDWARD GIBBON. With Notes by Rev. H. H. MILMAN and M. GUIZOT. A new -cheap Edition. To which is added a complete Index of the whole Work, -and a Portrait of the Author. 6 vols., 12mo, Cloth, $9 00. - -HAZEN’S SCHOOL AND ARMY IN GERMANY AND FRANCE. The School and the Army -in Germany and France, with a Diary of Siege Life at Versailles. By -Brevet Major-General W. B. HAZEN, U.S.A., Colonel Sixth Infantry. Crown -8vo, Cloth, $2 50. - -HARPER’S NEW CLASSICAL LIBRARY. Literal Translations. - -The following Volumes are now ready. Portraits. 12mo, Cloth, $1 50 each. - - CÆSAR.—VIRGIL.—SALLUST.—HORACE.—CICERO’S ORATIONS.—CICERO’S - OFFICES, &c.—CICERO ON ORATORY AND ORATORS.—TACITUS (2 - vols.).—TERENCE.—SOPHOCLES.—JUVENAL.—XENOPHON.—HOMER’S ILIAD.—HOMER’S - ODYSSEY.—HERODOTUS.—DEMOSTHENES.—THUCYDIDES.—ÆSCHYLUS.—EURIPIDES (2 - vols.).—LIVY (2 vols.). - -DAVIS’S CARTHAGE. Carthage and her Remains: being an Account of the -Excavations and Researches on the Site of the Phœnician Metropolis in -Africa and other adjacent Places. Conducted under the Auspices of Her -Majesty’s Government. By Dr. DAVIS, F.R.G.S. Profusely Illustrated with -Maps, Woodcuts, Chromo-Lithographs, &c. 8vo, Cloth, $4 00. - -EDGEWORTH’S (MISS) NOVELS. With Engravings. 10 vols., 12mo, Cloth, $15 -00. - -GROTE’S HISTORY OF GREECE. 12 vols., 12mo, Cloth, $18 00. - -HELPS’S SPANISH CONQUEST. The Spanish Conquest in America, and its -Relation to the History of Slavery and to the Government of Colonies. -By ARTHUR HELPS. 4 vols., 12mo, Cloth, $6 00. - -HALE’S (MRS.) WOMAN’S RECORD. Woman’s Record; or, Biographical Sketches -of all Distinguished Women, from the Creation to the Present Time. -Arranged in Four Eras, with Selections from Female Writers of each Era. -By Mrs. SARAH JOSEPHA HALE. Illustrated with more than 200 Portraits. -8vo, Cloth, $5 00. - -HALL’S ARCTIC RESEARCHES. Arctic Researches and Life among the -Esquimaux: being the Narrative of an Expedition in Search of Sir John -Franklin, in the Years 1860, 1861, and 1862. By CHARLES FRANCIS HALL. -With Maps and 100 Illustrations. The Illustrations are from Original -Drawings by Charles Parsons, Henry L. Stephens, Solomon Eytinge, -W. S. L. Jewett, and Granville Perkins, after Sketches by Captain Hall. -8vo, Cloth, $5 00. - -HALLAM’S CONSTITUTIONAL HISTORY OF ENGLAND, from the Accession of Henry -VII. to the Death of George II. 8vo, Cloth, $2 00. - -HALLAM’S LITERATURE. Introduction to the Literature of Europe during -the Fifteenth, Sixteenth, and Seventeenth Centuries. By HENRY HALLAM. 2 -vols., 8vo, Cloth, $4 00. - -HALLAM’S MIDDLE AGES. State of Europe during the Middle Ages. By HENRY -HALLAM. 8vo, Cloth, $2 00. - -HILDRETH’S HISTORY OF THE UNITED STATES. FIRST SERIES: From the First -Settlement of the Country to the Adoption of the Federal Constitution. -SECOND SERIES: From the Adoption of the Federal Constitution to the End -of the Sixteenth Congress. 6 vols., 8vo, Cloth, $18 00. - -HUME’S HISTORY OF ENGLAND. History of England, from the Invasion of -Julius Cæsar to the Abdication of James II., 1688. By DAVID HUME. A new -Edition, with the Author’s last Corrections and Improvements. To which -is Prefixed a short Account of his Life, written by Himself. With a -Portrait of the Author. 6 vols., 12mo, Cloth, $9 00. - -JAY’S WORKS. Complete Works of Rev. William Jay: comprising his -Sermons, Family Discourses, Morning and Evening Exercises for every Day -in the Year, Family Prayers, &c. Author’s enlarged Edition, revised. 3 -vols., 8vo, Cloth, $6 00. - -JEFFERSON’S DOMESTIC LIFE. The Domestic Life of Thomas -Jefferson: compiled from Family Letters and Reminiscences by his -Great-Granddaughter, SARAH N. RANDOLPH. With Illustrations. Crown 8vo, -Illuminated Cloth, Beveled Edges, $2 50. - -JOHNSON’S COMPLETE WORKS. The Works of Samuel Johnson, LL.D. With -an Essay on his Life and Genius, by ARTHUR MURPHY, Esq. Portrait of -Johnson. 2 vols., 8vo, Cloth, $4 00. - -KINGLAKE’S CRIMEAN WAR. The Invasion of the Crimea, and an Account of -its Progress down to the Death of Lord Raglan. By ALEXANDER WILLIAM -KINGLAKE. With Maps and Plans. Two Vols. ready. 12mo, Cloth, $2 00 per -vol. - -KINGSLEY’S WEST INDIES. At Last: A Christmas in the West Indies. By -CHARLES KINGSLEY. Illustrated. 12mo, Cloth, $1 50. - -KRUMMACHER’S DAVID, KING OF ISRAEL. David, the King of Israel: a -Portrait drawn from Bible History and the Book of Psalms. By FREDERICK -WILLIAM KRUMMACHER, D.D., Author of “Elijah the Tishbite,” &c. -Translated under the express Sanction of the Author by the Rev. M. G. -EASTON, M.A. With a Letter from Dr. Krummacher to his American Readers, -and a Portrait. 12mo, Cloth, $1 75. - -LAMB’S COMPLETE WORKS. The Works of Charles Lamb. Comprising his -Letters, Poems, Essays of Elia, Essays upon Shakspeare, Hogarth, -&c., and a Sketch of his Life, with the Final Memorials, by T. NOON -TALFOURD. Portrait. 2 vols., 12mo, Cloth, $3 00. - -LIVINGSTONE’S SOUTH AFRICA. Missionary Travels and Researches in South -Africa; including a Sketch of Sixteen Years’ Residence in the Interior -of Africa, and a Journey from the Cape of Good Hope to Loando on the -West Coast; thence across the Continent, down the River Zambesi, to the -Eastern Ocean. By DAVID LIVINGSTONE, LL.D., D.C.L. With Portrait, Maps -by Arrowsmith, and numerous Illustrations. 8vo, Cloth, $4 50. - -LIVINGSTONES’ ZAMBESI. Narrative of an Expedition to the Zambesi -and its Tributaries, and of the Discovery of the Lakes Shirwa and -Nyassa. 1858-1864. By DAVID and CHARLES LIVINGSTONE. With Map and -Illustrations. 8vo, Cloth, $5 00. - -M’CLINTOCK & STRONG’S CYCLOPÆDIA. Cyclopædia of Biblical, Theological, -and Ecclesiastical Literature. Prepared by the Rev. JOHN M’CLINTOCK, -D.D., and JAMES STRONG, S.T.D. _4 vols. now ready._ Royal 8vo. Price -per vol., Cloth, $5 00; Sheep, $6 00; Half Morocco, $8 00. - -MARCY’S ARMY LIFE ON THE BORDER. Thirty Years of Army Life on the -Border. Comprising Descriptions of the Indian Nomads of the Plains; -Explorations of New Territory; a Trip across the Rocky Mountains in -the Winter; Descriptions of the Habits of Different Animals found -in the West, and the Methods of Hunting them; with Incidents in the -Life of Different Frontier Men, &c., &c. By Brevet Brigadier-General -R. B. MARCY, U.S.A., Author of “The Prairie Traveller.” With numerous -Illustrations. 8vo, Cloth, Beveled Edges, $3 00. - -MACAULAY’S HISTORY OF ENGLAND. The History of England from the -Accession of James II. By THOMAS BABINGTON MACAULAY. With an Original -Portrait of the Author. 5 vols., 8vo, Cloth, $10 00; 12mo, Cloth, $7 50. - -MOSHEIM’S ECCLESIASTICAL HISTORY, Ancient and Modern; in which the -Rise, Progress, and Variation of Church Power are considered in their -Connection with the State of Learning and Philosophy, and the Political -History of Europe during that Period. Translated, with Notes, &c., by -A. MACLAINE, D.D. A new Edition, continued to 1826, by C. COOTE, LL.D. -2 vols., 8vo, Cloth, $4 00. - -NEVIUS’S CHINA. China and the Chinese: a General Description of the -Country and its Inhabitants; its Civilization and Form of Government; -its Religious and Social Institutions; its Intercourse with other -Nations; and its Present Condition and Prospects. By the Rev. JOHN L. -NEVIUS, Ten Years a Missionary in China. With a Map and Illustrations. -12mo, Cloth, $1 75. - -THE DESERT OF THE EXODUS. Journeys on Foot in the Wilderness of -the Forty Years’ Wanderings; undertaken in connection with the -Ordnance Survey of Sinai and the Palestine Exploration Fund. By E. H. -PALMER, M.A., Lord Almoner’s Professor of Arabic, and Fellow of St. -John’s College, Cambridge. With Maps and numerous Illustrations -from Photographs and Drawings taken on the spot by the Sinai Survey -Expedition and C. F. Tyrwhitt Drake. Crown 8vo, Cloth, $3 00. - -OLIPHANT’S CHINA AND JAPAN. Narrative of the Earl of Elgin’s Mission -to China and Japan, in the Years 1857, '58, '59. By LAURENCE OLIPHANT, -Private Secretary to Lord Elgin. Illustrations. 8vo, Cloth, $3 50. - -OLIPHANT’S (MRS.) LIFE OF EDWARD IRVING. The Life of Edward Irving, -Minister of the National Scotch Church, London. Illustrated by his -Journals and Correspondence. By Mrs. OLIPHANT. Portrait. 8vo, Cloth, $3 -50. - -RAWLINSON’S MANUAL OF ANCIENT HISTORY. A Manual of Ancient History, -from the Earliest Times to the Fall of the Western Empire. Comprising -the History of Chaldæa, Assyria, Media, Babylonia, Lydia, Phœnicia, -Syria, Judæa, Egypt, Carthage, Persia, Greece, Macedonia, Parthia, and -Rome. By GEORGE RAWLINSON, M.A., Camden Professor of Ancient History in -the University of Oxford. 12mo, Cloth, $2 50. - -RECLUS’S THE EARTH. The Earth: a Descriptive History of the Phenomena -and Life of the Globe. By ELISÉE RECLUS. Translated by the late -B. B. Woodward, and Edited by Henry Woodward. With 234 Maps and -Illustrations, and 23 Page Maps printed in Colors. 8vo, Cloth, $5 00. - -POETS OF THE NINETEENTH CENTURY. The Poets of the Nineteenth Century. -Selected and Edited by the Rev. ROBERT ARIS WILLMOTT. With English -and American Additions, arranged by EVERT A. DUYCKINCK, Editor of -“Cyclopædia of American Literature.” Comprising Selections from the -Greatest Authors of the Age. Superbly Illustrated with 141 Engravings -from Designs by the most Eminent Artists. In elegant small 4to form, -printed on Superfine Tinted Paper, richly bound in extra Cloth, -Beveled, Gilt Edges, $5 00; Half Calf, $5 50; Full Turkey Morocco, $9 -00. - -SHAKSPEARE. The Dramatic Works of William Shakspeare, with the -Corrections and Illustrations of Dr. JOHNSON, G. STEEVENS, and others. -Revised by ISAAC REED. Engravings. 6 vols., Royal 12mo, Cloth, $9 00. -SMILES’S LIFE OF THE STEPHENSONS. The Life of George Stephenson, -and of his Son, Robert Stephenson; comprising, also, a History of -the Invention and Introduction of the Railway Locomotive. By SAMUEL -SMILES, Author of “Self-Help,” &c. With Steel Portraits and numerous -Illustrations. 8vo, Cloth, $3 00. - -SMILES’S HISTORY OF THE HUGUENOTS. The Huguenots: their Settlements, -Churches, and Industries in England and Ireland. By SAMUEL SMILES. With -an Appendix relating to the Huguenots in America. Crown 8vo, Cloth, $1 -75. - -SPEKE’S AFRICA. Journal of the Discovery of the Source of the Nile. By -Captain JOHN HANNING SPEKE, Captain H. M. Indian Army, Fellow and Gold -Medalist of the Royal Geographical Society, Hon. Corresponding Member -and Gold Medalist of the French Geographical Society, &c. With Maps and -Portraits and numerous Illustrations, chiefly from Drawings by Captain -GRANT. 8vo, Cloth, uniform with Livingstone, Barth, Burton, &c., $4 00. - -STRICKLAND’S (MISS) QUEENS OF SCOTLAND. Lives of the Queens of Scotland -and English Princesses connected with the Regal Succession of Great -Britain. By AGNES STRICKLAND. 8 vols., 12mo, Cloth, $12 00. - -THE STUDENT’S SERIES. - - France. Engravings. 12mo, Cloth, $2 00. - Gibbon. Engravings. 12mo, Cloth, $2 00. - Greece. Engravings. 12mo, Cloth, $2 00. - Hume. Engravings. 12mo, Cloth, $2 00. - Rome. By Liddell. Engravings. 12mo, Cloth, $2 00. - Old Testament History. Engravings. 12mo, Cloth, $2 00. - New Testament History. Engravings. 12mo, Cloth, $2 00. - Strickland’s Queens of England. Abridged. Engravings. 12mo, Cloth, $2 00. - Ancient History of the East. 12mo, Cloth, $2 00. - Hallam’s Middle Ages. 12mo, Cloth, $2 00. - Lyell’s Elements of Geology. 12mo, Cloth, $2 00. - -TENNYSON’S COMPLETE POEMS. The Complete Poems of Alfred Tennyson, Poet -Laureate. With numerous Illustrations by Eminent Artists, and Three -Characteristic Portraits. 8vo, Paper, 75 cents; Cloth, $1 25. - -THOMSON’S LAND AND THE BOOK. The Land and the Book; or, Biblical -Illustrations drawn from the Manners and Customs, the Scenes and the -Scenery of the Holy Land. By W. M. THOMSON, D.D., Twenty-five Years a -Missionary of the A.B.C.F.M. in Syria and Palestine. With two elaborate -Maps of Palestine, an accurate Plan of Jerusalem, and several hundred -Engravings, representing the Scenery, Topography, and Productions of -the Holy Land, and the Costumes, Manners, and Habits of the People. 2 -large 12mo vols., Cloth, $5 00. - -TYERMAN’S WESLEY. The Life and Times of the Rev. John Wesley, M.A., -Founder of the Methodists. By the Rev. LUKE TYERMAN, Author of “The -Life of Rev. Samuel Wesley.” Portraits. 3 vols., Crown 8vo, Cloth, $7 -50. - -VÁMBÉRY’S CENTRAL ASIA. Travels in Central Asia. Being the Account of a -Journey from Teheran across the Turkoman Desert, on the Eastern Shore -of the Caspian, to Khiva, Bokhara, and Samarcand, performed in the Year -1863. By ARMINIUS VÁMBÉRY, Member of the Hungarian Academy of Pesth, -by whom he was sent on this Scientific Mission. With Map and Woodcuts. -8vo, Cloth, $4 50. - -WOOD’S HOMES WITHOUT HANDS. Homes Without Hands: being a Description -of the Habitations of Animals, classed according to their Principle of -Construction. By J. G. WOOD, M.A., F.L.S. With about 140 Illustrations. -8vo, Cloth, Beveled Edges, $4 50. - - - * * * * * - - -Transcriber's Notes - -Obvious typographical errors have been silently corrected. Variations -in hyphenation have been standardised but all other spelling and -punctuation remains unchanged. - - -Italics are represented thus _italic_ and bold thus =bold=. - - - - - -End of the Project Gutenberg EBook of Miss Beecher's Housekeeper and -Healthkeeper, by Catharine E. Beecher - -*** END OF THIS PROJECT GUTENBERG EBOOK MISS BEECHER'S HOUSEKEEPER *** - -***** This file should be named 55734-0.txt or 55734-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/5/5/7/3/55734/ - -Produced by Larry B. Harrison, les Galloway and the Online -Distributed Proofreading Team at http://www.pgdp.net (This -file was produced from images generously made available -by The Internet Archive) - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. Project Gutenberg is a registered trademark, -and may not be used if you charge for the eBooks, unless you receive -specific permission. If you do not charge anything for copies of this -eBook, complying with the rules is very easy. You may use this eBook -for nearly any purpose such as creation of derivative works, reports, -performances and research. They may be modified and printed and given -away--you may do practically ANYTHING in the United States with eBooks -not protected by U.S. copyright law. Redistribution is subject to the -trademark license, especially commercial redistribution. - -START: FULL LICENSE - -THE FULL PROJECT GUTENBERG LICENSE -PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK - -To protect the Project Gutenberg-tm mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase "Project -Gutenberg"), you agree to comply with all the terms of the Full -Project Gutenberg-tm License available with this file or online at -www.gutenberg.org/license. - -Section 1. General Terms of Use and Redistributing Project -Gutenberg-tm electronic works - -1.A. By reading or using any part of this Project Gutenberg-tm -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or -destroy all copies of Project Gutenberg-tm electronic works in your -possession. If you paid a fee for obtaining a copy of or access to a -Project Gutenberg-tm electronic work and you do not agree to be bound -by the terms of this agreement, you may obtain a refund from the -person or entity to whom you paid the fee as set forth in paragraph -1.E.8. - -1.B. "Project Gutenberg" is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg-tm electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg-tm electronic works if you follow the terms of this -agreement and help preserve free future access to Project Gutenberg-tm -electronic works. See paragraph 1.E below. - -1.C. The Project Gutenberg Literary Archive Foundation ("the -Foundation" or PGLAF), owns a compilation copyright in the collection -of Project Gutenberg-tm electronic works. Nearly all the individual -works in the collection are in the public domain in the United -States. If an individual work is unprotected by copyright law in the -United States and you are located in the United States, we do not -claim a right to prevent you from copying, distributing, performing, -displaying or creating derivative works based on the work as long as -all references to Project Gutenberg are removed. Of course, we hope -that you will support the Project Gutenberg-tm mission of promoting -free access to electronic works by freely sharing Project Gutenberg-tm -works in compliance with the terms of this agreement for keeping the -Project Gutenberg-tm name associated with the work. You can easily -comply with the terms of this agreement by keeping this work in the -same format with its attached full Project Gutenberg-tm License when -you share it without charge with others. - -1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are -in a constant state of change. If you are outside the United States, -check the laws of your country in addition to the terms of this -agreement before downloading, copying, displaying, performing, -distributing or creating derivative works based on this work or any -other Project Gutenberg-tm work. The Foundation makes no -representations concerning the copyright status of any work in any -country outside the United States. - -1.E. Unless you have removed all references to Project Gutenberg: - -1.E.1. The following sentence, with active links to, or other -immediate access to, the full Project Gutenberg-tm License must appear -prominently whenever any copy of a Project Gutenberg-tm work (any work -on which the phrase "Project Gutenberg" appears, or with which the -phrase "Project Gutenberg" is associated) is accessed, displayed, -performed, viewed, copied or distributed: - - This eBook is for the use of anyone anywhere in the United States and - most other parts of the world at no cost and with almost no - restrictions whatsoever. You may copy it, give it away or re-use it - under the terms of the Project Gutenberg License included with this - eBook or online at www.gutenberg.org. If you are not located in the - United States, you'll have to check the laws of the country where you - are located before using this ebook. - -1.E.2. If an individual Project Gutenberg-tm electronic work is -derived from texts not protected by U.S. copyright law (does not -contain a notice indicating that it is posted with permission of the -copyright holder), the work can be copied and distributed to anyone in -the United States without paying any fees or charges. If you are -redistributing or providing access to a work with the phrase "Project -Gutenberg" associated with or appearing on the work, you must comply -either with the requirements of paragraphs 1.E.1 through 1.E.7 or -obtain permission for the use of the work and the Project Gutenberg-tm -trademark as set forth in paragraphs 1.E.8 or 1.E.9. - -1.E.3. If an individual Project Gutenberg-tm electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any -additional terms imposed by the copyright holder. Additional terms -will be linked to the Project Gutenberg-tm License for all works -posted with the permission of the copyright holder found at the -beginning of this work. - -1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg-tm. - -1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg-tm License. - -1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including -any word processing or hypertext form. However, if you provide access -to or distribute copies of a Project Gutenberg-tm work in a format -other than "Plain Vanilla ASCII" or other format used in the official -version posted on the official Project Gutenberg-tm web site -(www.gutenberg.org), you must, at no additional cost, fee or expense -to the user, provide a copy, a means of exporting a copy, or a means -of obtaining a copy upon request, of the work in its original "Plain -Vanilla ASCII" or other form. Any alternate format must include the -full Project Gutenberg-tm License as specified in paragraph 1.E.1. - -1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg-tm works -unless you comply with paragraph 1.E.8 or 1.E.9. - -1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg-tm electronic works -provided that - -* You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg-tm works calculated using the method - you already use to calculate your applicable taxes. The fee is owed - to the owner of the Project Gutenberg-tm trademark, but he has - agreed to donate royalties under this paragraph to the Project - Gutenberg Literary Archive Foundation. Royalty payments must be paid - within 60 days following each date on which you prepare (or are - legally required to prepare) your periodic tax returns. Royalty - payments should be clearly marked as such and sent to the Project - Gutenberg Literary Archive Foundation at the address specified in - Section 4, "Information about donations to the Project Gutenberg - Literary Archive Foundation." - -* You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg-tm - License. You must require such a user to return or destroy all - copies of the works possessed in a physical medium and discontinue - all use of and all access to other copies of Project Gutenberg-tm - works. - -* You provide, in accordance with paragraph 1.F.3, a full refund of - any money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days of - receipt of the work. - -* You comply with all other terms of this agreement for free - distribution of Project Gutenberg-tm works. - -1.E.9. If you wish to charge a fee or distribute a Project -Gutenberg-tm electronic work or group of works on different terms than -are set forth in this agreement, you must obtain permission in writing -from both the Project Gutenberg Literary Archive Foundation and The -Project Gutenberg Trademark LLC, the owner of the Project Gutenberg-tm -trademark. Contact the Foundation as set forth in Section 3 below. - -1.F. - -1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -works not protected by U.S. copyright law in creating the Project -Gutenberg-tm collection. Despite these efforts, Project Gutenberg-tm -electronic works, and the medium on which they may be stored, may -contain "Defects," such as, but not limited to, incomplete, inaccurate -or corrupt data, transcription errors, a copyright or other -intellectual property infringement, a defective or damaged disk or -other medium, a computer virus, or computer codes that damage or -cannot be read by your equipment. - -1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right -of Replacement or Refund" described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg-tm trademark, and any other party distributing a Project -Gutenberg-tm electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE. - -1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium -with your written explanation. The person or entity that provided you -with the defective work may elect to provide a replacement copy in -lieu of a refund. If you received the work electronically, the person -or entity providing it to you may choose to give you a second -opportunity to receive the work electronically in lieu of a refund. If -the second copy is also defective, you may demand a refund in writing -without further opportunities to fix the problem. - -1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO -OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT -LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. - -1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of -damages. If any disclaimer or limitation set forth in this agreement -violates the law of the state applicable to this agreement, the -agreement shall be interpreted to make the maximum disclaimer or -limitation permitted by the applicable state law. The invalidity or -unenforceability of any provision of this agreement shall not void the -remaining provisions. - -1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg-tm electronic works in -accordance with this agreement, and any volunteers associated with the -production, promotion and distribution of Project Gutenberg-tm -electronic works, harmless from all liability, costs and expenses, -including legal fees, that arise directly or indirectly from any of -the following which you do or cause to occur: (a) distribution of this -or any Project Gutenberg-tm work, (b) alteration, modification, or -additions or deletions to any Project Gutenberg-tm work, and (c) any -Defect you cause. - -Section 2. Information about the Mission of Project Gutenberg-tm - -Project Gutenberg-tm is synonymous with the free distribution of -electronic works in formats readable by the widest variety of -computers including obsolete, old, middle-aged and new computers. It -exists because of the efforts of hundreds of volunteers and donations -from people in all walks of life. - -Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg-tm's -goals and ensuring that the Project Gutenberg-tm collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg-tm and future -generations. To learn more about the Project Gutenberg Literary -Archive Foundation and how your efforts and donations can help, see -Sections 3 and 4 and the Foundation information page at -www.gutenberg.org - - - -Section 3. Information about the Project Gutenberg Literary Archive Foundation - -The Project Gutenberg Literary Archive Foundation is a non profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation's EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg Literary -Archive Foundation are tax deductible to the full extent permitted by -U.S. federal laws and your state's laws. - -The Foundation's principal office is in Fairbanks, Alaska, with the -mailing address: PO Box 750175, Fairbanks, AK 99775, but its -volunteers and employees are scattered throughout numerous -locations. Its business office is located at 809 North 1500 West, Salt -Lake City, UT 84116, (801) 596-1887. Email contact links and up to -date contact information can be found at the Foundation's web site and -official page at www.gutenberg.org/contact - -For additional contact information: - - Dr. Gregory B. Newby - Chief Executive and Director - gbnewby@pglaf.org - -Section 4. Information about Donations to the Project Gutenberg -Literary Archive Foundation - -Project Gutenberg-tm depends upon and cannot survive without wide -spread public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS. - -The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To SEND -DONATIONS or determine the status of compliance for any particular -state visit www.gutenberg.org/donate - -While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate. - -International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff. - -Please check the Project Gutenberg Web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. To -donate, please visit: www.gutenberg.org/donate - -Section 5. General Information About Project Gutenberg-tm electronic works. - -Professor Michael S. Hart was the originator of the Project -Gutenberg-tm concept of a library of electronic works that could be -freely shared with anyone. For forty years, he produced and -distributed Project Gutenberg-tm eBooks with only a loose network of -volunteer support. - -Project Gutenberg-tm eBooks are often created from several printed -editions, all of which are confirmed as not protected by copyright in -the U.S. unless a copyright notice is included. Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. - -Most people start at our Web site which has the main PG search -facility: www.gutenberg.org - -This Web site includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. - |