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diff --git a/old/55734-h/55734-h.htm b/old/55734-h/55734-h.htm deleted file mode 100644 index 2b18569..0000000 --- a/old/55734-h/55734-h.htm +++ /dev/null @@ -1,23417 +0,0 @@ -<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" - "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> -<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> - <head> - <meta http-equiv="Content-Type" content="text/html;charset=utf-8" /> - <meta http-equiv="Content-Style-Type" content="text/css" /> - <title> - The Project Gutenberg eBook of Miss Beecher’s House Keeper and Healthkeeper, by Miss Beecher. - </title> - <link rel="coverpage" href="images/cover.jpg" /> - <style type="text/css"> - -body { - margin-left: 10%; - margin-right: 10%; -} - -/* Headings*/ - -h1 -{ - margin-top: 2em; margin-bottom: 2em; - text-align: center; - font-size: x-large; - font-weight: normal; - line-height: 1.6; -} - - h2,h3,h4{ - text-align: center; - clear: both; - } - -div.chapter {page-break-before: always;} - -.half-title { - margin-top: 2em; margin-bottom: 2em; - text-align: center; - font-size: x-large; - font-weight: normal; - line-height: 1.6; - } - -/* Paragraphs */ - -p {text-indent: 1em; - margin-top: .75em; - text-align: justify; - margin-bottom: .75em; - } - -.pchap {text-align: center; margin-top: .5em;} -.psig {text-align: right; margin-right: 1em;} -.rght {float: right;} -.spaced {margin-top: 3em; margin-bottom: 3em;} -.space-above {margin-top: 6em;} - -.hang { - text-align: justify; - padding-left: 1.75em; - text-indent: -1.75em; - } - - -hr.tb {width: 45%; margin-left: 27.5%; margin-right: 27.5%;} -hr.chap {width: 65%; margin-left: 17.5%; margin-right: 17.5%;} -hr.small {width: 25%; margin-left: 37.5%; margin-right: 37.5%;} - -/* Lists */ -ul.recipe { list-style-type: none; margin-left: -5%;} -ul.index { list-style-type: none; } -li.ifrst { margin-top: 1.5em; } -li.indx { margin-top: .5em; } -li.isub1 {text-indent: 1em;} - -.pagenum { /* uncomment the next line for invisible page numbers */ - /* visibility: hidden; */ - position: absolute; - left: 92%; - font-size: smaller; - text-align: right; -} /* page numbers */ - -.blockquote { - margin-left: 5%; - margin-right: 10%; -} - -.gap3 {padding: 1.5em;} -.gap25 {padding-left: 25%;} -.gap40 {padding-left: 40%;} - -.center {text-align: center;} - -.smcap {font-variant: small-caps;} - -.xxs {font-size: xx-small;} -.xs {font-size: x-small;} -.small {font-size: small;} - -/* Images */ - -img {border: none; max-width: 100%} -.caption {font-size: smaller; font-weight: bold;} - -.figcenter { - margin: 1em auto; - text-align: center; - } - -.figleft { - float: left; - clear: left; - margin-left: 0; - margin-bottom: 1em; - margin-top: 1em; - margin-right: 1em; - padding: 0; - text-align: center; -} - -.figright { - float: right; - clear: right; - margin-left: 1em; - margin-bottom: 1em; - margin-top: 1em; - margin-right: 0; - padding: 0; - text-align: center; - } - - -/* Footnotes */ - - .footnotes {border: dashed 1px;} - - .footnote { - margin-left: 10%; - margin-right: 10%; - font-size: 0.9em; - } - -.footnote .label { - position: absolute; - right: 84%; - text-align: right; - } - -.fnanchor { - vertical-align: super; - font-size: .8em; - text-decoration: none; - white-space: nowrap - } - -/* Poetry */ - - .poetry-container { - text-align: center; - margin: -1em 0; - } - - .poetry { - display: inline-block; - text-align: left; - } - -.poetry .stanza {margin: 1em 0em 1em 0em;} - -.poetry .verse { - text-indent: -3em; - padding-left: 3em; - } - - -@media handheld { - .poetry { - display: block; - margin-left: 1em; - } - } - -/* Transcriber's notes */ - -.transnote { - background-color: #E6E6FA; - color: black; - font-size:smaller; - padding:0.5em; - margin-bottom:5em; - font-family:sans-serif, serif; - } - </style> - </head> -<body> - - -<pre> - -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) - - - - - - -</pre> - -<hr class="chap" /> - - - -<h1> -<small>MISS BEECHER’S</small><br /> - -HOUSEKEEPER<br /> - -<span class="xxs">AND</span><br /> - -HEALTHKEEPER:</h1> - -<p class="center"><span class="xs">CONTAINING</span><br /> - -<small>FIVE HUNDRED RECIPES</small><br /> - -<span class="xs">FOR</span><br /> - -ECONOMICAL AND HEALTHFUL COOKING;</p> - -<p class="center"><span class="xs">ALSO,</span><br /> - -<small>MANY DIRECTIONS FOR SECURING HEALTH AND HAPPINESS</small>.</p> - -<p class="center"><span class="xs"><i>APPROVED BY PHYSICIANS OF ALL CLASSES.</i></span></p> - -<div class="figcenter"> -<img src="images/colophon.jpg" alt="Colphon" /> -</div> - -<p class="center">NEW YORK:<br /> - -<small>HARPER & BROTHERS, PUBLISHERS</small>,<br /> - -<span class="xs">FRANKLIN SQUARE.</span><br /> - -<small>1873.</small> -</p> - - - - -<p class="center xs spaced"> -Entered according to Act of Congress, in the year 1873, by<br /> - -<span class="smcap">Harper & Brothers</span>,<br /> - -In the Office of the Librarian of Congress, at Washington. -</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_3">3</span></p> - - - - -<h2>CONTENTS.</h2> - -<div class="small"> -<p class="center"><big>PART FIRST</big>.</p> - - -<p class="pchap">CHAPTER I.</p> - -<p class="center">HEALTH, ECONOMY, AND PLEASURE IN FOOD.</p> - -<p class="hang">Rules of Health in regard to Food and Drink—Measures used in Cooking <span class="rght">Page <a href="#Page_15">15</a></span></p> - - -<p class="pchap">CHAPTER II.</p> - -<p class="center">MARKETING AND THE CARE OF MEATS.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_18">18</a></span></span></p> - - -<p class="pchap">CHAPTER III.</p> - -<p class="center">STEWS AND SOUPS.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_28">28</a></span></span></p> - - -<p class="pchap">CHAPTER IV.</p> - -<p class="center">SOUPS.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_35">35</a></span></span></p> - - -<p><span class="pagenum" id="Page_4">4</span></p> - - -<p class="pchap">CHAPTER V.</p> - -<p class="center">HASHES.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_39">39</a></span></span></p> - - -<p class="pchap">CHAPTER VI.</p> - -<p class="center">BOILED MEATS.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_43">43</a></span></span></p> - - -<p class="pchap">CHAPTER VII.</p> - -<p class="center">ROAST AND BAKED MEATS.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_46">46</a></span></span></p> - - -<p class="pchap">CHAPTER VIII.</p> - -<p class="center">BROILED AND FRIED MEATS AND RELISHES.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_50">50</a></span></span></p> - - -<p class="pchap">CHAPTER IX.</p> - -<p class="center">PICKLES.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_52">52</a></span></span></p> - - -<p class="pchap">CHAPTER X.</p> - -<p class="center">SAUCES AND SALADS.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_56">56</a></span></span></p> - - -<p><span class="pagenum" id="Page_5">5</span></p> - -<p class="pchap">CHAPTER XI.</p> - -<p class="center">FISH.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_58">58</a></span></span></p> - - -<p class="pchap">CHAPTER XII.</p> - -<p class="center">VEGETABLES.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_60">60</a></span></span></p> - - -<p class="pchap">CHAPTER XIII.</p> - -<p class="center">FAMILY BREAD.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_64">64</a></span></span></p> - - -<p class="pchap">CHAPTER XIV.</p> - -<p class="center">BREAKFAST AND SUPPER.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"> <a href="#Page_70">70</a></span></span></p> - - -<p class="pchap">CHAPTER XV.</p> - -<p class="center">PUDDINGS AND PIES.</p> - -<p class="hang">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 -<span class="pagenum" id="Page_6">6</span> -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 <span class="gap3"><span class="rght"><a href="#Page_74">74</a></span></span></p> - - -<p class="pchap">CHAPTER XVI.</p> - -<p class="center">CAKE.</p> - -<p class="hang">General Directions.—<em>Cake raised with Powders</em>—One, two, three, four Cake—Chocolate; -Jelly; Orange; Almond and Cocoa-nut.—<em>Cake raised with -Eggs</em>—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.—<em>Cakes -raised with Yeast</em>—Plain Loaf-cake—Rich Loaf-cake—Dough-cake—Icing -for Cake <span class="gap3"><span class="rght"><a href="#Page_85">85</a></span></span></p> - - -<p class="pchap">CHAPTER XVII.</p> - -<p class="center">PRESERVES AND JELLIES.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_90">90</a></span></span></p> - - -<p class="pchap">CHAPTER XVIII.</p> - -<p class="center">DESSERTS AND EVENING PARTIES.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_95">95</a></span></span></p> - - -<p class="pchap">CHAPTER XIX.</p> - -<p class="center">DRINKS AND ARTICLES FOR THE SICK AND YOUNG CHILDREN.</p> - -<p class="hang"><span class="pagenum" id="Page_7">7</span> -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 <span class="gap3"><span class="rght"><a href="#Page_100">100</a></span></span></p> - - -<p class="pchap">CHAPTER XX.</p> - -<p class="center">THE PROVIDING AND CARE OF FAMILY STORES.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_103">103</a></span></span></p> - - -<p class="pchap">CHAPTER XXI.</p> - -<p class="center">SETTING TABLES, PREPARATION OF FOOD.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_109">109</a></span></span></p> - - -<p class="pchap">CHAPTER XXII.</p> - -<p class="center">WASHING, IRONING, AND CLEANSING.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_112">112</a></span></span></p> - - -<p class="pchap">CHAPTER XXIII.</p> - -<p class="center">MISCELLANEOUS ADVICE AND RECIPES.</p> - -<p class="hang">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 -<span class="pagenum" id="Page_8">8</span> -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 <span class="gap3"><span class="rght"><a href="#Page_122">122</a></span></span></p> - - -<p class="center space-above"><big>PART SECOND</big>.</p> - - -<p class="pchap">CHAPTER I.</p> - -<p class="center">NEEDFUL SCIENCE AND TRAINING FOR THE FAMILY STATE.</p> - -<p class="hang"> -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 <span class="gap3"><span class="rght"><a href="#Page_127">127</a></span></span></p> - - -<p class="pchap">CHAPTER II.</p> - -<p class="center">A HEALTHFUL AND ECONOMICAL HOME.</p> - -<p class="hang">Advantages of close Packing of Conveniences—Plan of a model Cottage to -economize Time, Labor, and Expense, with Estimates of Cost—Advantages -described <span class="gap3"><span class="rght"><a href="#Page_133">133</a></span></span></p> - - -<p class="pchap">CHAPTER III.</p> - -<p class="center">ON HOME VENTILATION.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_150">150</a></span></span></p> - - -<p class="pchap">CHAPTER IV.</p> - -<p class="center">ON WARMING A HOUSE.</p> - -<p class="hang">Principles of Heat, viz., Conduction, Convection, Radiation, and Reflection—Best -Mode of warming a House illustrated—Importance of Moisture in -the Air <span class="gap3"><span class="rght"><a href="#Page_164">164</a></span></span></p> - - -<p><span class="pagenum" id="Page_9">9</span></p> - - -<p class="pchap">CHAPTER V.</p> - -<p class="center">ON STOVES AND CHIMNEYS.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_182">182</a></span></span></p> - - -<p class="pchap">CHAPTER VI.</p> - -<p class="center">ECONOMIC MODES OF BEAUTIFYING A HOME.</p> - -<p class="hang">Educating Influence of natural and artistic Beauty—On Curtains—Sketch of -a Parlor with cheap and beautiful Ornaments—On the tasteful Combination -of Colors <span class="gap3"><span class="rght"><a href="#Page_192">192</a></span></span></p> - - -<p class="pchap">CHAPTER VII.</p> - -<p class="center">ON THE CARE OF HEALTH.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_199">199</a></span></span></p> - - -<p class="pchap">CHAPTER VIII.</p> - -<p class="center">DOMESTIC EXERCISE.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_208">208</a></span></span></p> - - -<p class="pchap">CHAPTER IX.</p> - -<p class="center">HEALTHFUL FOOD AND DRINKS.</p> - -<p class="hang">Construction of the Body in Relation to Food—The Construction of a Kernel -<span class="pagenum" id="Page_10">10</span> -of Wheat as proportioned to the Body—Construction and Action of the - -Stomach—Advice as to Food, Drinks, and Stimulants—Opinions of Physicians <span class="gap3"><span class="rght"><a href="#Page_214">214</a></span></span></p> - - -<p class="pchap">CHAPTER X.</p> - -<p class="center">ON CLEANLINESS.</p> - -<p class="hang"> -Construction of the Skin—The secreting Organs—Care of the Skin <span class="gap3"><span class="rght"><a href="#Page_235">235</a></span></span></p> - - -<p class="pchap">CHAPTER XI.</p> - -<p class="center">CLOTHING.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_243">243</a></span></span></p> - - -<p class="pchap">CHAPTER XII.</p> - -<p class="center">EARLY RISING.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_254">254</a></span></span></p> - - -<p class="pchap">CHAPTER XIII.</p> - -<p class="center">DOMESTIC MANNERS.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_260">260</a></span></span></p> - - -<p class="pchap">CHAPTER XIV.</p> - -<p class="center">THE PRESERVATION OF GOOD TEMPER IN THE HOUSEKEEPER.</p> - -<p class="hang"><span class="pagenum" id="Page_11">11</span> -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 <span class="gap3"><span class="rght"><a href="#Page_274">274</a></span></span></p> - - -<p class="pchap">CHAPTER XV.</p> - -<p class="center">HABITS OF SYSTEM AND ORDER.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_280">280</a></span></span></p> - - -<p class="pchap">CHAPTER XVI.</p> - -<p class="center">HEALTH OF MIND.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_293">293</a></span></span></p> - - -<p class="pchap">CHAPTER XVII.</p> - -<p class="center">CARE OF THE AGED.</p> - -<p class="hang">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 -<span class="pagenum" id="Page_12">12</span> -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 <span class="gap3"><span class="rght"><a href="#Page_301">301</a></span></span></p> - - -<p class="pchap">CHAPTER XVIII.</p> - -<p class="center">CARE OF DOMESTIC ANIMALS.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_305">305</a></span></span></p> - - -<p class="pchap">CHAPTER XIX.</p> - -<p class="center">CARE OF THE SICK.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_313">313</a></span></span></p> - - -<p class="pchap">CHAPTER XX.</p> - -<p class="center">FIRES AND LIGHTS.</p> - -<p class="hang">Management of Lamps and Candles <span class="gap3"><span class="rght"><a href="#Page_324">324</a></span></span></p> - - -<p class="pchap">CHAPTER XXI.</p> - -<p class="center">CARE OF ROOMS.</p> - -<p class="hang">Miscellaneous Advice as to Furniture, setting Tables, Packing, and Stowing—Rules -for Washing, Carving, and Helping—Care of Chambers, Kitchen, -and Cellar <span class="gap3"><span class="rght"><a href="#Page_330">330</a></span></span></p> - - -<p><span class="pagenum" id="Page_13">13</span></p> - - -<p class="pchap">CHAPTER XXII.</p> - -<p class="center">CARE OF YARDS AND GARDENS.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_349">349</a></span></span></p> - - -<p class="pchap">CHAPTER XXIII.</p> - -<p class="center">SEWING, CUTTING, AND FITTING.</p> - -<p class="hang">How to instruct in these Arts in common Schools <span class="gap3"><span class="rght"><a href="#Page_361">361</a></span></span></p> - - -<p class="pchap">CHAPTER XXIV.</p> - -<p class="center">ACCIDENTS AND ANTIDOTES.</p> - -<p class="hang">Treatment of the Drowned—Antidotes for Poisons—Conduct in Thunder-storms -and Fires <span class="gap3"><span class="rght"><a href="#Page_366">366</a></span></span></p> - - -<p class="pchap">CHAPTER XXV.</p> - -<p class="center">RIGHT USE OF TIME AND PROPERTY.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_370">370</a></span></span></p> - - -<p class="pchap">CHAPTER XXVI.</p> - -<p class="center">CARE OF INFANTS.</p> - -<p class="hang">Remarks of Herbert Spencer and Dr. Combe—Advice of medical Writers—Best -Remedy for Fevers <span class="gap3"><span class="rght"><a href="#Page_390">390</a></span></span></p> - - -<p class="pchap">CHAPTER XXVII.</p> - -<p class="center">MANAGEMENT OF YOUNG CHILDREN.</p> - -<p class="hang">Physical Care—Intellectual Training—On cultivating Benevolence in Children—Sympathy -with Little Ones important—Gentle tones best <span class="gap3"><span class="rght"><a href="#Page_401">401</a></span></span></p> - - -<p class="pchap">CHAPTER XXVIII.</p> - -<p class="center">FAMILY RELIGIOUS TRAINING.</p> - -<p class="hang"><span class="pagenum" id="Page_14">14</span> -Woman’s Responsibility as chief Educator of the Family—The meaning of -the Word <em>Right</em>—The End, or Object, for which all Things are made, and -how learned—Difficulties in interpreting Revelation—Distinctive principle -of Protestantism—<em>Danger</em> 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 <em>facts</em> revealed—How a Woman must -decide for herself and for those she controls <span class="gap3"><span class="rght"><a href="#Page_414">414</a></span></span></p> - - -<p class="pchap">CHAPTER XXIX.</p> - -<p class="center">CARE OF SERVANTS.</p> - -<p class="hang">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 <span class="gap3"><span class="rght"><a href="#Page_424">424</a></span></span></p> - - -<p class="pchap">CHAPTER XXX.</p> - -<p class="center">DOMESTIC AMUSEMENTS AND SOCIAL DUTIES.</p> - -<p class="hang">The only proper Object of Amusement—Various kinds that are safe, and -others that are wrong, either in Quality or Excess—Hospitality <span class="gap3"><span class="rght"><a href="#Page_440">440</a></span></span></p> - - -<p class="pchap">CHAPTER XXXI.</p> - -<p class="center">LAWS OF HEALTH.</p> - -<p class="hang">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. <span class="gap3"><span class="rght"><a href="#Page_454">454</a></span></span></p> - - -<p class="pchap">CHAPTER XXXII.</p> - -<p class="center">COMFORT FOR A DISCOURAGED HOUSEKEEPER.</p> - -<p class="hang">Some of the great Trials of American Housekeepers enumerated—How to -meet them with Comfort and Success <span class="gap3"><span class="rght"><a href="#Page_459">459</a></span></span></p> - - -<p class="hang">NOTE A <span class="gap3"><span class="rght"><a href="#Page_466">466</a></span></span></p> - - -<p class="hang">INDEX <span class="gap3"><span class="rght"><a href="#Page_473">473</a></span></span></p> - - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_15">15</span></p> - - - - -<p class="half-title">THE<br /> - -HOUSEKEEPER AND HEALTHKEEPER.</p> - -<h2>PART FIRST.</h2> - - - -<hr class="chap" /> -<h3>CHAPTER I.<br /> - -<small>ADDRESS OF THE AUTHOR TO AMERICAN HOUSEKEEPERS.</small></h3> - - -<p>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.</p> - -<p>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 <em>seasonings</em> and <em>flavors</em> -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.</p> - -<p>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 <em>reasons</em> for the laws of health,<span class="pagenum" id="Page_16">16</span> -as to render that willing and intelligent obedience which -can be gained in no other way.</p> - -<p>It is my most earnest desire to save you and your household -from the sad consequences I have suffered from ignorance -of the <em>laws of health</em>, especially those which women -peculiarly need to understand and obey.</p> - -<p>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 <em>highest culture of mind</em>. 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.</p> - -<p>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.</p> - -<p>After twenty years of invalidism, I have been restored to -perfect health of body and mind, and <em>wholly</em> by a strict obedience -to the <em>laws of health and happiness</em>, 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.</p> - -<p>I wish I could give you all the evidence that I have gained -to prove that woman’s work in the household <em>might</em> be so -conducted as to be agreeable, tasteful, and promotive of both<span class="pagenum" id="Page_17">17</span> -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.</p> - -<p>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.</p> - -<p class="center"> -Your friend and well-wisher,</p> -<p class="psig"> -<span class="smcap">Catharine E. Beecher</span>.</p> - - -<p><span class="smcap">New York</span>, <i>April 2, 1873</i>.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_18">18</span></p> - - - - -<h3>CHAPTER II.<br /> - -<small>MARKETING AND THE CARE OF MEATS.</small></h3> - - -<p>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.</p> - -<p>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.</p> - - -<h4>MARKETING.</h4> - -<p class="center">BEEF.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_19">19</span></p> - -<div class="figcenter"> -<img src="images/i_019.jpg" alt="" /> -<div class="caption">Fig. 1.</div> -</div> -<blockquote> -<p>1. The <em>head</em>: 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 <em>neck</em>; used for soups -and stews. 3. The <em>chuck-rib</em>, or <em>shoulder</em>, having four ribs. It is used for -corning, stews, and soup, and some say the best steaks are from this piece. -4. The <em>front of the shoulder</em>, or the <em>shoulder-clod</em>, which is sometimes called -the <em>brisket</em>. 5. The <em>back of the shoulder</em>; used for corning, soups, and stews. -6. The <em>fore-shin</em>, or <em>leg</em>; used for soups. 7, 7. The <em>plate-pieces</em>; 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 <em>flank</em>, and is divided into the <em>thick -flank</em>, or upper <em>sirloin</em>, and the <em>lower flank</em>. These are for roasting and -corning. 8. The <em>standing ribs</em>, divided into <em>first</em>, <em>second</em>, and <em>third cuts</em>; -used for roasting. The second cut is the best of the three. 9. The <em>sirloin</em>, -which is the best roasting piece. 10. The <em>sirloin steak</em> and the <em>porter-house -steak</em>; used for broiling. 11. The <em>rump</em>, or <em>aitch-bone</em>; used for soup or -corning, or to cook <em>à la mode</em>. 12. The <em>round</em>, or <em>buttock</em>; used for corning, -or for <em>à la mode</em>; also for dried beef. 13. The <em>hock</em>, or <em>hind shank</em>; used -for soups.</p></blockquote> - -<p>In selecting <em>Beef</em>, 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.</p> - -<p>Ox beef is the best, and next, that of a heifer.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_20">20</span></p> - -<div class="figcenter"> -<img src="images/i_020a.jpg" alt="" /> -<div class="caption">Fig. 2. <br />VEAL.</div> -</div> - -<p>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.</p> - -<blockquote> - -<p>1. The <em>head</em>, sold with the <em>pluck</em>, which includes the <em>heart</em>, <em>liver</em>, and -<em>sweet-breads</em>. 2. The <em>rack</em>, including the neck; used for stews, pot-pies, and -broths; also for chops and roasting. 3. The <em>shoulder</em>. 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 <em>fore-shank</em>, or <em>knuckle</em>; used for -broths. 5. The <em>breast</em>; used for stews and soups; also to stuff and bake. -6. The <em>loin</em>; used for roasting. 7. The <em>fillet</em>, or <em>leg</em>, including the hind -flank; used for cutlets, or to stuff and boil, or to stuff and roast, or bake. -8. The <em>hind shank</em>, or <em>hock</em>, or <em>knuckle</em>; used for soups. The <em>feet</em> are used -for jelly.</p></blockquote> - -<p>In selecting <em>Veal</em>, 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.</p> - -<div class="figcenter"> -<img src="images/i_020b.jpg" alt="" /> -<div class="caption">Fig. 3. <br />MUTTON.</div> -</div> - -<blockquote> -<p>1. The <em>shoulder</em>; for boiling or corning. 2, 2. The <em>neck</em> and <em>rack</em>; for -boiling or corning. 3. The <em>loin</em>; is roasted, or broiled as chops. 4. The -<em>leg</em>; is boiled, or broiled, or stuffed and roasted. Many salt and smoke the -leg, and call it smoked venison. 5. The <em>breast</em>; for boiling or corning.</p></blockquote> - -<p><span class="pagenum" id="Page_21">21</span></p> - -<p>In choosing <em>Mutton</em>, 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.</p> - -<div class="figcenter"> -<img src="images/i_021.jpg" alt="" /> -<div class="caption">Fig. 4.<br /> PORK.</div> -</div> - -<blockquote> - -<p>1. The <em>leg</em>, or <em>ham</em>; used for smoking. 2. The <em>hind loin</em>. 3. The <em>fore -loin</em>. 4. The <em>spare-rib</em>; for roasting; sometimes including all the ribs. 5. -The <em>hand</em>, or <em>shoulder</em>; sometimes smoked, and sometimes corned and boiled. -6. The <em>belly</em>, or <em>spring</em>, for corning or salting down. The <em>feet</em> are used for -jelly, head-cheese, and souse.</p></blockquote> - -<p>In selecting <em>Pork</em>, 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. <em>Thin</em> rind -is best.</p> - -<p>In selecting <em>Hams</em>, 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.</p> - -<hr class="tb" /> - -<p>In selecting <em>Poultry</em>, 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<span class="pagenum" id="Page_22">22</span> -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 <em>young</em> bird. -When very neatly dressed, they are pulled out.</p> - -<p>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.</p> - -<hr class="tb" /> - -<p>In selecting <em>Fish</em>, 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.</p> - -<p>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.</p> - - -<h4>THE CARE OF MEATS.</h4> - -<p>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 <em>dry</em> cellar, keeps well and improves in tenderness.</p> - -<p>Hang meat a day or two after it is killed before corning it.</p> - -<p>In winter, meat is kept finely if well packed in snow, without -salting; but some say it lessens the sweetness.</p> - -<p>Frozen meat must be thawed in cold water, and not cooked -till entirely thawed.</p> - -<p>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.<span class="pagenum" id="Page_23">23</span> -Sometimes rubbing with salt will cure it. Soda water is -good also.</p> - -<p>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.</p> - -<p>Salt your meat, in summer, as soon as you receive it.</p> - -<p>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.</p> - -<p>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 <em>the best</em>, 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.</p> - -<blockquote> - -<p><b>To Salt down Beef to keep the Year round.</b>—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.</p> - -<p><b>To cleanse Calf’s Head and Feet.</b>—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.</p> - -<p><b>To prepare Rennet.</b>—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.</p> - -<p><b>To Salt down Fish.</b>—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<span class="pagenum" id="Page_24">24</span> -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.</p></blockquote> - -<p>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.</p> - -<blockquote> - -<p><b>To try out Lard.</b>—Take what is called <em>the leaves</em>, 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.</p> - -<p>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.</p></blockquote> - -<p>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.</p> - -<p>Pork with kernels in it is measly, and is unwholesome.</p> - -<p>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.</p> - -<p>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:</p> - -<blockquote> - -<p><b>Recipe for Molasses-cured Hams.</b>—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<span class="pagenum" id="Page_25">25</span> -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.</p></blockquote> - -<p>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:</p> - -<blockquote> - -<p><b>Brine or Pickle for corning Hams, Beef, Pork, and Hung Beef.</b>—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.</p> - -<p><b>Brine for Beef, Pork, Tongues, and Hung Beef.</b>—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 <em>nine</em> 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.</p> - -<p><b>Brine by Measure, easily made.</b>—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.</p> - -<p><b>To Salt down Pork.</b>—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 <em>always</em> kept <em>under</em> 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.</p> -<p><span class="pagenum" id="Page_26">26</span></p> -<p><b>To prepare Cases for Sausages.</b>—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.</p> - -<p><b>Sausage-Meat.</b>—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.</p> - -<p><b>Another Recipe.</b>—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.</p> - -<p><b>Bologna Sausages.</b>—Take equal portions of veal, pork, and ham; chop -them fine; season with sweet herbs <em>and</em> pepper; put them in cases; boil them -till tender, and then dry them.</p></blockquote> - -<div class="figcenter"> -<img src="images/i_026.jpg" alt="" /> -<div class="caption">Fig. 5.</div> -</div> - -<blockquote> - -<p><b>To smoke Hams.</b>—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 di<span class="pagenum" id="Page_27">27</span>rections -are for a wooden house, and it is better thus than to have a fire <em>within</em> -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.</p> - -<p>The house and barrel are shown in Fig. 5, on preceding page.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_28">28</span></p> - - - - -<h3>CHAPTER III.<br /> - -<small>STEWS AND SOUPS.</small></h3> - - -<p>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.</p> - -<p>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:</p> - - -<ul class="index"><li>A medium size tea-spoon, even full, equals 60 drops, or one eighth of an -ounce.</li> - -<li>A medium size table-spoon, even full, equals two tea-spoonfuls.</li> - -<li>One ounce equals eight even tea-spoonfuls, or four table-spoonfuls.</li> - -<li>One gill equals eight even table-spoonfuls.</li> - -<li>Half a gill equals four even table-spoonfuls.</li> - -<li>Two gills equal half a pint, and four gills equal one pint.</li> - -<li>One common size tumbler equals half a pint, or two gills.</li> - -<li>One pint equals two tumblerfuls, or four gills.</li> - -<li>One quart equals four tumblerfuls, or eight gills.</li> - -<li>Four quarts equal one gallon.</li> - -<li>Four gallons equal one peck.</li> - -<li>Four pecks equal one bushel.</li> - -<li>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.</li> - -<li>Water is heavier, and a pint of water weighs nearly a pound.</li> - -<li>Ten eggs weigh about one pound.</li> -</ul> - - -<p>The most economical modes of cooking, as to <em>time</em>, <em>care</em>, -and <em>labor</em>, are stews, soups, and hashes; and when properly -seasoned, they are great favorites, especially with children.</p> - -<p>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<span class="pagenum" id="Page_29">29</span> -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.</p> - -<div class="figcenter"> -<img src="images/i_029.jpg" alt="" /> -<div class="caption">Fig. 6.</div> -</div> - -<p>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.</p> - -<p class="center"><i>General Directions.</i></p> - -<p>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.</p> - -<p>Rub fresh meat with salt, and put it in <em>cold</em> water, for -soups, as this extracts the juices.</p> - -<p>As soon as water begins to boil, skim repeatedly till no -more scum rises.</p> - -<p>Never let water boil hard for soups or stews; for</p> - -<div class="poetry-container"><div class="poetry"><div class="stanza"> - <div class="verse">“Meat fast boiled</div> - <div class="verse">Is meat half spoiled.”</div> -</div></div></div> - -<p>Let the water <em>simmer gently</em> and not stop simmering long, -as this injures both looks and flavor.</p> - -<p><span class="pagenum" id="Page_30">30</span></p> - -<p>Keep in water enough to cover the meat, or it becomes -hard and dark.</p> - -<p>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 <em>stock</em>, 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.</p> - -<p>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.</p> - -<p>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.</p> - -<blockquote> - -<p><b>Beef and Potato Stew.</b>—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 <em>simmer</em> 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.</p> - -<p>Be sure and skim very thoroughly when boiling commences, and do not -allow hard boiling, but only a gentle simmer.</p> - -<p><b>French Mutton and Turnip Stew.</b>—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 <em>even</em> 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.</p> - -<p><b>A Simple Mutton Stew.</b>—Cut four pounds of mutton into two-inch squares, -add four <em>even</em> 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<span class="pagenum" id="Page_31">31</span> -thicken with five tea-spoonfuls of flour, lumps rubbed out. Six tomatoes, or -some tomato catsup, improves this.</p> - -<p><b>A Beef Stew, with Vegetable Flavors.</b>—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.</p> - -<p>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.</p> - -<p><b>A Stew of Chicken, Duck, or Turkey, with Celery or Tomatoes.</b>—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.</p> - -<p><b>A Favorite Irish Stew.</b>—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.</p> - -<p><b>Veal Stew.</b>—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 <em>boiling</em> -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.</p> - -<p><b>Another.</b>—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.</p> -<p><span class="pagenum" id="Page_32">32</span></p> -<p><b>A Favorite Turkish Stew, (called Pilaff.)</b>—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.</p> - -<p><b>A Rice or Hominy Stew.</b>—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.</p> - -<p><b>A Favorite English Beef Stew.</b>—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.</p> - -<p><b>French Stew, or Pot au Feu.</b>—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.</p> - -<p>When the dish is served all together, it is called <i lang="fr">Pot au Feu</i>, and the vessel -in which it is cooked has the same name. It is the common dish of the -French peasantry.</p></blockquote> - -<p>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 <em>by eating too much</em>:</p> - -<blockquote> - -<p><b>Spanish Olla Podrida.</b>—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,<span class="pagenum" id="Page_33">33</span> -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.</p> - -<p>All these articles can be obtained at grocers’ or markets in our large cities, -and of course can be procured in the country.</p> - -<p><b>French Mutton Stew.</b>—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.</p> - -<p>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 <em>salt and pepper to the taste</em>. 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.</p> - -<p>Let them simmer five hours longer, and then dish it; strain the sauce on -it, and serve.</p></blockquote> - -<p>The American housekeeper by experiments can modify -these foreign recipes to meet the taste of her family, and will -find them <em>economical</em> modes of cooking, as well as healthful -to most persons.</p> - - -<p class="center">FRENCH MODES OF COOKING SOUPS AND STEWS.</p> - -<p>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.</p> - -<p>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:</p> - -<ul class="index"> -<li>One fourth of an ounce of thyme.</li> - -<li>One fourth of an ounce of bay leaf.</li> - -<li>One eighth of an ounce of marjoram.</li> - -<li>One eighth of an ounce of rosemary.</li> - -<li>Dry the above when fresh, mix in a mortar, and keep them corked tight in -glass bottle.</li> -</ul> - - -<p>Also the following in these proportions:</p> - -<p><span class="pagenum" id="Page_34">34</span></p> - -<ul class="index"> -<li>Half an ounce of nutmeg.</li> - -<li>Half an ounce of cloves.</li> - -<li>One fourth of an ounce of black pepper.</li> - -<li>One eighth of an ounce of Cayenne pepper.</li> - -<li>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.</li> -</ul> - -<ul class="index"><li><b>Soup Powder.</b>—Two ounces of parsley.</li> -<li>Two ounces of winter savory.</li> -<li>Two ounces of sweet marjoram.</li> -<li>Two ounces of lemon-thyme.</li> -<li>One ounce of lemon-peel.</li> -<li>One ounce of sweet basil.</li> -<li>Dry, pound, sift, and keep in a tight-corked bottle.</li> -</ul> - - -<p>Let the housekeeper add these flavors so that they will -<em>not be strong</em>, but quite delicate, and then <em>make a rule for -the cook</em>.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_35">35</span></p> - - - - -<h3>CHAPTER IV.<br /> - -<small>SOUPS.</small></h3> - - -<p class="center"><i>General Directions.</i></p> - -<p>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 <em>slowly</em> 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.</p> - -<p>Always <em>skim often</em>, as soon as the water begins to simmer; -and do not add the salt and other seasoning till the scum -ceases to rise.</p> - -<p>Do not boil after the juices are extracted, as too much -boiling injures the flavor.</p> - -<p>Never cool soup in metal, as there may be poison in the -soldering or other parts.</p> - -<p>If you flavor your soup by vegetables, do not boil them -in the soup, but in <em>very little</em> water, which is to be added to -the soup with them, as it contains much of their flavor.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_36">36</span></p> - -<p><em>Soup stock</em> 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.</p> - -<p>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.</p> - -<p>Cool broth quickly, and it keeps longer.</p> - -<p>Use a flat-bottom kettle, as less likely to scorch.</p> - -<p>Soft water is best for soups; a little soda improves hard -water.</p> - -<p>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.</p> - -<p>Put in the salt and pepper when the meat is thoroughly -done.</p> - -<p>Meat soups are best the second day, if warmed slowly and -taken up as soon as heated. If heated too long, they become -insipid.</p> - -<p>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.</p> - -<p>Use the meat of the soup for a hash, warmed together with -a little fat, and well seasoned.</p> - -<p>Be <em>very</em> careful, in using bones and cold meats for soups, -that none is <em>tainted</em>, for the soup may be ruined by a single -bit of tainted meat or bone.</p> - -<blockquote> - -<p><b>Potato Soup.</b>—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.</p> - -<p><b>Green Corn Soup.</b>—This is very nice made with sweet corn put into seasoned -soup stock.</p> -<p><span class="pagenum" id="Page_37">37</span></p> -<p><b>Plain Beef Soup.</b>—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.</p> - -<p><b>Rich Beef Soup.</b>—The following is a specimen of soups that are most stylish, -rich, and demand most care in preparation:</p> - -<p>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.</p> - -<p><b>Green Pea Soup.</b>—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.</p> - -<p><b>Dried Bean Soup or Pea Soup.</b>—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 <i>succotash</i> for winter.</p> - -<p><b>Clam Soup.</b>—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.</p> - -<p><b>A Vegetable and Meat Soup for Summer.</b>—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.</p> - -<p><b>Dried Pea Soup with Salt Pork.</b>—Soak a quart of split peas over night in<span class="pagenum" id="Page_38">38</span> -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.</p> - -<p><b>Dried Bean or Pea Soup with Meat Stock.</b>—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.</p> - -<p><b>Mutton Soup.</b>—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.</p> - -<p><b>French Vegetable Soup.</b>—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.</p> - -<p>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.</p> - -<p><b>Plain Calf’s Head Soup.</b>—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.</p> - -<p>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.</p> - -<p><b>An Excellent Simple Mutton Soup.</b>—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.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_39">39</span></p> - - - - -<h3>CHAPTER V.<br /> - -<small>HASHES.</small></h3> - - -<p>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, <em>cold gravy</em> will be better, in which case the -<em>butter</em> may be omitted:</p> - -<blockquote> - -<p><b>A Seasoned Hash of any Fresh Meats.</b>—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.</p> - -<p><b>A Hash of Cold Fresh Meats and Potatoes.</b>—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.</p> - -<p><b>Meat Hash with Eggs</b>, (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.</p> -<p><span class="pagenum" id="Page_40">40</span></p> -<p><b>A Meat Hash with Tomatoes.</b>—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.</p> - -<p><b>A Nice Beef Hash.</b>—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.</p> - -<p>Or, season this gravy with the crushed juice of fresh tomatoes or tomato -catsup.</p> - -<p><b>A Simple and Excellent Veal Hash.</b>—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.</p> - -<p><b>Rice and Cold Meats.</b>—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.</p> - -<p><b>Bread-Crumbs and Cold Meats.</b>—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.</p> - -<p><b>A Meat Hash with Bread-Crumbs.</b>—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.</p> - -<p><b>A Hash of Cold Beefsteak alone or with Potatoes and Turnips.</b>—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<span class="pagenum" id="Page_41">41</span> -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.</p> - -<p>When beef gravy is used, take less salt and pepper.</p> - -<p>This is a good recipe for cold beef without vegetables.</p> - -<p><b>A Hash of Cold Mutton (or Venison) and Vegetables.</b>—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.</p> - -<p><b>A Hash of Corned Beef.</b>—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.</p> - -<p><b>A Hash of Cold Ham.</b>—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.</p> - -<p><b>Meats warmed over.</b>—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.</p> - -<p>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.</p> - -<p><b>A nice Way of Cooking Cold Meats.</b>—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.</p> - -<p><b>A Hash of Cold Meat for Dinner</b>, (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 <em>half an hour</em> and then serve it, and it is very fine.</p> -<p><span class="pagenum" id="Page_42">42</span></p> -<p>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 <em>half an hour</em>.</p> - -<p><b>Souse.</b>—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.</p> - -<p><b>Tripe.</b>—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.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_43">43</span></p> - - - - -<h3>CHAPTER VI.<br /> - -<small>BOILED MEATS.</small></h3> - - -<blockquote> - -<p><b>An Excellent Way to cook Tough Beef.</b>—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 <em>boiling</em> 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 <em>very</em> 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.</p> - - -<p><b>Boiled Ham.</b>—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.</p> - -<p>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.</p> - -<p>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.</p> - - -<p><b>Boiled Beef.</b>—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.</p> - - -<p><b>Boiled Fowls.</b>—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 <em>boiling</em> water, enough to cover, and -let them simmer gently till tender. It is a good plan to wrap in a cloth -dredged with flour.</p> - - -<p><b>Fricasseed Fowls.</b>—Cut them up, and put in a pot, with cold water enough<span class="pagenum" id="Page_44">44</span> -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.</p> - -<p>Some fry the pork first, thus increasing the flavor, and others leave it out.</p> - - -<p><b>To Boil a Leg or Shoulder of Veal, or Mutton, or Lamb.</b>—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 <em>boiling</em> 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.</p> - - -<p><b>Calf’s Feet.</b>—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.)</p> - - -<p><b>Calf’s Liver and Sweet-breads.</b>—These are best split open, boiled, and then -dressed with pepper, salt, and butter.</p> - - -<p><b>To cook Kidneys.</b>—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.</p> - - -<p><b>Pillau, a Favorite Dish in the South.</b>—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.</p> - - -<p><b>To boil Smoked Tongues.</b>—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.</p> - - -<p><b>To boil Corned Beef.</b>—Do not soak it, but wash it, and put it in <em>hot</em> water,<span class="pagenum" id="Page_45">45</span> -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.</p> - -<p>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.</p> - - -<p><b>To boil Partridges or Pigeons.</b>—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.</p> - - -<p><b>To boil Ducks.</b>—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.</p> - -<p>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.</p> - - -<p><b>To boil a Turkey.</b>—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.</p> - -<p>Serve it with drawn butter, in which are put some oysters.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_46">46</span></p> - - - - -<h3>CHAPTER VII.<br /> - -<small>ROAST AND BAKED MEATS.</small></h3> - - -<p>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.</p> - -<p>The art of roasting well consists in turning the meat often, -to prevent burning, and basting often, to make it juicy.</p> - -<p>Never dredge flour into gravies, as it makes lumps. Strain -all gravies.</p> - - -<blockquote> - -<p><b>Brown Flour for Meat Gravies.</b>—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.</p> - - -<p><b>Roast Beef.</b>—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.</p> - -<p>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.</p> - -<p>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.</p> - - -<p><b>To roast in a Cook Stove.</b>—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.</p> - - -<p><b>Roast Pork.</b>—Cover a spare-rib with greased paper, till half done; then -dredge with flour, and baste with the gravy. Just before taking it up, cover -the surface with cracker or bread-crumbs, wet up with pepper, salt, and pow<span class="pagenum" id="Page_47">47</span>dered -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.</p> - -<p><b>Roast Mutton.</b>—The leg of mutton may be boiled. The shoulder and loin -should always be roasted.</p> - -<p>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.</p> - -<p><b>Roast Veal.</b>—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.</p> - -<p><b>Roast Poultry.</b>—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.</p> - -<p>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.</p> - -<p><b>Pot-Pie, of Beef, Veal, or Chicken.</b>—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.</p> - -<p>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.</p> - -<p>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.<span class="pagenum" id="Page_48">48</span> -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.</p> - -<p>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 <em>boiling hot</em>, or the crust will be spoiled.</p> - -<p>The excellence of this pie depends on having light crust, and therefore the -meat must first be <em>nearly cooked</em> 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.</p> - -<p><b>Mutton and Beef Pie.</b>—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.</p> - -<p><b>Chicken-Pie.</b>—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.</p> - -<p><b>Rice Chicken-Pie.</b>—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.</p> - -<p>Then pile boiled rice to fill all interstices, and cover the top quite thick. -Bake it for half or three quarters of an hour.</p> - -<p><b>Potato-Pie.</b>—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.</p> - -<p>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.</p> - -<p><b>Calf’s Head.</b>—Take out the brains and boil the head, feet, and lights in<span class="pagenum" id="Page_49">49</span> -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.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_50">50</span></p> - - - - -<h3>CHAPTER VIII.<br /> - -<small>BROILED AND FRIED MEATS AND RELISHES.</small></h3> - - -<blockquote> - -<p><b>Broiled Mutton or Lamb Chops.</b>—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.</p> - -<p><b>Broiled Beefsteak.</b>—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. <b>Slow</b> cooking and <b>much</b> cooking spoils a steak.</p> - -<p><b>Broiled Fresh Pork.</b>—Cut in thin slices, broil quickly and very thoroughly; -then season with salt, pepper, and powdered sage.</p> - -<p><b>Broiled Ham.</b>—Cut in <em>thin</em> 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.</p> - -<p><b>Broiled Sweet-breads.</b>—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.</p> - -<p><b>Broiled Veal.</b>—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.</p> - -<p><b>A good Pork Relish.</b>—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.</p></blockquote> - - -<h4>FRIED MEATS AND RELISHES.</h4> - -<p>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<span class="pagenum" id="Page_51">51</span> -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.</p> - -<blockquote> - -<p><b>A nice Way of Cooking Calf’s or Pig’s Liver.</b>—Cut in slices half an inch -thick, pour on boiling water, and then pour if off <em>entirely</em>; 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 <em>very</em> 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.</p> - -<p><b>Beef Liver.</b>—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.</p> - -<p><b>Egg Omelet.</b>—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.</p> - -<p><b>Frizzled Beef.</b>—Sliver smoked beef, pour on boiling water to freshen it, -then pour off the water, and frizzle the beef in butter.</p> - -<p><b>Veal Cheese.</b>—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.</p> - -<p><b>A Codfish Relish.</b>—Take thin slivers of codfish, lay them on hot coals, and -when done to a yellowish brown, set them on the table.</p> - -<p><b>Another Way.</b>—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.</p> - -<p><b>Salt Herrings.</b>—Heat them on a gridiron, remove the skin, and then set -them on the table.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_52">52</span></p> - - - - -<h3>CHAPTER IX.<br /> - -<small>PICKLES.</small></h3> - - -<p>Do not keep pickles in common earthenware, as the glazing -contains lead, and combines with the vinegar.</p> - -<p>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.</p> - -<p>Keep pickles only in wood or stone ware.</p> - -<p>Any thing that has held grease will spoil pickles.</p> - -<p>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.</p> - -<blockquote> - -<p><b>Sweet Pickles</b>, (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.</p> - -<p><b>To pickle Tomatoes.</b>—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.</p> - -<p><b>To pickle Peaches.</b>—Take ripe but hard peaches, wipe off the down, stick -a few cloves into them, and lay them in <em>cold</em> spiced vinegar. In three -months they will be sufficiently pickled, and also retain much of their natural -flavor.</p> -<p><span class="pagenum" id="Page_53">53</span></p> -<p><b>To pickle Peppers.</b>—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.</p> - -<p><b>To pickle Nasturtions.</b>—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.</p> - -<p><b>To pickle Onions.</b>—Peel, and boil in milk and water ten minutes, drain off -the milk and water, and pour scalding spiced vinegar on to them.</p> - -<p><b>To pickle Gherkins.</b>—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.</p> - -<p><b>To pickle Mushrooms.</b>—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.</p> - -<p><b>To pickle Cucumbers.</b>—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.</p> - -<p>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.</p> - -<p><b>Pickled Walnuts.</b>—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.</p> -<p><span class="pagenum" id="Page_54">54</span></p> -<p>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.</p> - -<p>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.</p> - -<p>The vinegar makes an excellent catsup.</p> - -<p><b>Mangoes.</b>—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.</p> - -<p>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.</p> - -<p><b>Fine pickled Cabbage.</b>—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.</p> - -<p><b>An excellent Way of preparing Tomatoes to eat with Meat.</b>—Peel and -slice ripe tomatoes, sprinkling on a little salt as you proceed. Drain off the -juice, and pour on hot spiced vinegar.</p> - -<p><b>To pickle Martinoes.</b>—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.</p> - -<p><b>A convenient Way to pickle Cucumbers.</b>—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<span class="pagenum" id="Page_55">55</span> -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.</p> - -<p><b>Indiana Pickles.</b>—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.</p> - -<p><b>To pickle Cauliflower, or Broccoli.</b>—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.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_56">56</span></p> - - - - -<h3>CHAPTER X.<br /> - -<small>SAUCES AND SALADS.</small></h3> - - -<p>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:</p> - -<blockquote> - -<p><b>Milk and Egg Sauce</b>, (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.</p> - -<p><b>Drawn Butter.</b>—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.</p> - -<p><b>Mint Sauce for Roast Lamb.</b>—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.</p> - -<p><b>Cranberry Sauce.</b>—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.</p> - -<p><b>Apple Sauce.</b>—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.</p> - -<p><b>Walnut or Butternut Catsup.</b>—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<span class="pagenum" id="Page_57">57</span> -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.</p> - -<p><b>Mock Capers.</b>—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.</p> - -<p><b>Salad Dressing.</b>—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.</p> - -<p><b>Turkey or Chicken Salad, also a Lettuce Salad.</b>—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.</p> - -<p><b>Tomato Catsup.</b>—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.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_58">58</span></p> - - - - -<h3>CHAPTER XI.<br /> - -<small>FISH.</small></h3> - - -<blockquote> - -<p><b>Stewed Oysters.</b>—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.</p> - -<p><b>Fried Oysters.</b>—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.</p> - -<p><b>Oyster Fritters.</b>—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.</p> - -<p><b>Scalloped Oysters.</b>—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 <em>very</em> 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.</p> - -<p><b>Broiled Oysters.</b>—Dip in fine cracker crumbs, broil very quick, and put a -small bit of butter on each when ready to serve.</p> - -<p><b>Oyster Omelet</b>, (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.</p> - -<p><b>Pickled Oysters.</b>—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<span class="pagenum" id="Page_59">59</span> -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.</p> - -<p><b>Roast Oysters.</b>—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.</p> - -<p><b>Scallops.</b>—Dip them in beaten egg and cracker crumbs, and fry or stew -them like oysters.</p> - -<p><b>Clams.</b>—Wash them and roast them; or stew or fry them like oysters; or -make omelets or fritters by the recipe for oysters.</p> - -<p><b>Clam Chowder.</b>—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.</p> - -<p><b>Boiled Fish.</b>—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.</p> - -<p><b>Broiled Fish.</b>—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.</p> - -<p><b>Baked Fish.</b>—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.</p> - -<p><b>Pickle for cold Fish.</b>—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.</p> - -<p>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.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_60">60</span></p> - - - - -<h3>CHAPTER XII.<br /> - -<small>VEGETABLES.</small></h3> - - -<p>Fresh-gathered vegetables are much the best. Soaking -in cold water improves all. Always boil in <em>salted</em> water, -a tea-spoonful for each quart of water. Do not let them -stop boiling, or they will thus become watery.</p> - - -<p class="center">POTATOES.</p> - -<p>The excellence of potatoes depends greatly on the <em>species</em> -and on the <em>age</em>. 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Old potatoes should be boiled in salted water, then mashed -with salt, pepper, and cream or butter.</p> - -<p>New potatoes boil in salted water, and rub off the tender -skins with a coarse towel.</p> - -<blockquote> - -<p><b>A good Way for old Potatoes.</b>—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.</p> - -<p>Another way is to chop the cold boiled potatoes, and then mix in milk, -butter, salt, and pepper.</p> -<p><span class="pagenum" id="Page_61">61</span></p> -<p>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.</p> - -<p><b>Cold Potato Puffs.</b>—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.</p> - -<p><b>To cook Sweet Potatoes.</b>—The best way is to parboil with the skins on, -and then bake in a stove oven.</p> - -<p><b>Green Corn.</b>—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.</p> - -<p><b>Succotash.</b>—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.</p> - -<p>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.</p> - -<p><b>Salsify, or Oyster Plant.</b>—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.</p> - -<p><b>Egg Plant.</b>—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.</p> - -<p><b>Carrots.</b>—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.</p> - -<p><b>Beets.</b>—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.</p> -<p><span class="pagenum" id="Page_62">62</span></p> -<p><b>Parsnips.</b>—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.</p> - -<p><b>Pumpkin and Squash.</b>—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.</p> - -<p><b>Celery.</b>—Cut off the roots and green leaves, wash, and keep in cold water -till wanted.</p> - -<p><b>Radishes.</b>—Wash, cut off tops, and lay in cold water till wanted.</p> - -<p><b>Onions.</b>—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.</p> - -<p>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 <em>boiling</em> -water.</p> - -<p><b>Tomatoes.</b>—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.</p> - -<p><b>Cucumbers.</b>—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.</p> - -<p><b>Cabbage and Cauliflower.</b>—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<span class="pagenum" id="Page_63">63</span> -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.</p> - -<p><b>Asparagus.</b>—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.</p> - -<p><b>Macaroni.</b>—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.</p> - -<p><b>Various Ways of cooking Eggs.</b>—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.</p> - -<p>To make a <em>plain omelet</em>, 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.</p> - -<p>A <em>bread omelet</em> is made as above, with bread-crumbs added, and is very -good.</p> - -<p>An <em>apple omelet</em> is made as above, with mashed apple-sauce added, and -this also is very good. Jelly may be used instead of apple.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_64">64</span></p> - - - - -<h3>CHAPTER XIII.<br /> - -<small>FAMILY BREAD.</small></h3> - - -<p>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.</p> - -<p>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 -<em>middlings</em>. The second bolting increases the carbonaceous -proportion, making <em>fine</em> 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.</p> - -<p>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 <em>exclusive</em> -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<span class="pagenum" id="Page_65">65</span> -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 <em>middlings</em>, 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.</p> - -<p>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.</p> - -<p>Experienced housekeepers say also that bread, <em>if thoroughly -kneaded</em>, 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_66">66</span></p> - - -<p class="center">RECIPES FOR YEAST AND BREAD.</p> - -<p>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:</p> - -<blockquote> - -<p><b>Hop and Potato Yeast.</b>—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.</p> - -<p>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.</p> - -<p>The rule for <em>quantity</em> is, one table-spoonful of brewers’ or distillery yeast -to every quart of flour; or twice as much home-made yeast.</p> - -<p><b>Potato Yeast</b> 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.</p> - -<p><b>Hard Yeast</b> 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><b>Bread of Fine Flour.</b>—Take four quarts of sifted flour, one quart of luke<span class="pagenum" id="Page_67">67</span>warm -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 <em>very thoroughly</em>, 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Bread made with milk sometimes causes indigestion to invalids and to children -with weak digestion.</p> - -<p>Take loaves out of the pans, and set them sidewise, and not flat, on a table. -Wrapping in a cloth makes the bread clammy.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><b>Bread of Middlings or Unbolted Flour.</b>—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.</p> - -<p><b>Bread raised with Water only.</b>—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:</p> -<p><span class="pagenum" id="Page_68">68</span></p> -<p><i>Recipe.</i>—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.</p> - -<p><b>Rye and Indian Bread.</b>—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.</p> - -<p><b>Third Bread.</b>—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.</p> - -<p><b>Rye Bread.</b>—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.</p> - -<p><b>Oat-meal Bread.</b>—Oat-meal is sometimes bitter from want of care in preparing. -When good, it makes excellent and healthful bread.</p> - -<p>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.</p> - -<p><b>Pumpkin Bread and Apple Bread.</b>—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.</p> - -<p><b>Corn-Meal Bread.</b>—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.</p> - -<p>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 <em>thoroughly</em> with the meal, and one tea-spoonful of soda in the water.</p> -<p><span class="pagenum" id="Page_69">69</span></p> -<p><b>Sweet Rolls of Corn-Meal.</b>—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.</p> - -<p><b>Soda Biscuit.</b>—In one quart of flour mix <em>very thoroughly</em> 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. -<em>Mix quickly</em>; 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.</p> - -<p><b>Yeast Biscuit.</b>—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.</p> - -<p>If you have no dough raised, make biscuit as you would bread, except adding -more shortening.</p> - -<p><b>Potato Biscuit.</b>—Boil and press through a colander twelve <em>mealy</em> 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.</p> - -<p><b>Buns.</b>—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.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_70">70</span></p> - - - - -<h3>CHAPTER XIV.<br /> - -<small>BREAKFAST AND SUPPER.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>The following will indicate the methods:</p> - -<blockquote> - -<p><b>Corn-Meal.</b>—Take four large cups of corn-meal, and scald it. In <em>all</em> 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.</p> - -<p><b>Hominy.</b>—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.</p> - -<p><b>Rice.</b>—Pick over one pint of rice; add two tea-spoonfuls of salt and three -quarts of <em>boiling</em> 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<span class="pagenum" id="Page_71">71</span> -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.</p> - -<p><b>The most economical Breakfast Dish</b>, (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.</p> - -<p><b>Biscuits of sour Milk and white or unbolted Flour.</b>—One pint unbolted -flour.</p> - -<p>One spoonful of sugar.</p> - -<p>One tea-spoonful of salt.</p> - -<p>Melt a spoonful of butter in a little of the sour milk; then mix all, and -just before setting in the oven, add very <em>quickly</em> and very <em>thoroughly</em> 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.</p> - -<p><b>Pearl Wheat or Cracked Wheat.</b>—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.</p> - -<p><b>Rye and Corn-Meal.</b>—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.</p> - -<p><b>Oat-meal.</b>—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.</p></blockquote> - -<p>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.</p> - -<p><span class="pagenum" id="Page_72">72</span></p> - -<blockquote> - -<p><b>Wheat Muffins.</b>—One pint of milk, and two eggs.</p> - -<p>One table-spoonful of yeast, and a salt-spoonful of salt. One table-spoonful -of butter.</p> - -<p>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.</p> - -<ul class="recipe"><li><b>Sally Lunn, improved.</b>—Seven tea-cups of unbolted flour, or fine flour.</li> - -<li>One pint of water.</li> - -<li>Half a cup of melted butter, and half a cup of sugar.</li> - -<li>One pinch of salt.</li> - -<li>Three well-beaten eggs.</li> - -<li>Two table-spoonfuls of brewers’ yeast, or twice as much of home-brewed.</li> -</ul> - -<p>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.</p> - -<p><b>Cream Griddle-Cakes.</b>—One pint of thick cream.</p> - -<ul class="recipe"><li>One tea-spoonful of salt.</li> - -<li>One table-spoonful of sugar.</li> - -<li>Three well-beaten eggs.</li> - -<li>Make a thin batter of unbolted or of fine flour, and bake on a griddle.</li> - -<li><b>Royal Crumpets.</b>—Three tea-cups of raised dough.</li> - -<li>Two table-spoonfuls of melted butter.</li> - -<li>Half a tea-cup of white sugar, mixed with three well-beaten eggs.</li> -</ul> - -<p>Bake in two buttered pans for half an hour.</p> - -<p><b>Muffins of fine Flour or unbolted Flour.</b>—One pint of milk or water.</p> - -<ul class="recipe"><li>One pinch of salt.</li> - -<li>Two well-beaten eggs.</li> - -<li>One table-spoonful of yeast.</li> -</ul> - -<p>Make a thick batter of fine flour or unbolted flour, and let it rise four or -five hours. Bake in muffin-rings.</p> - -<p><b>Unbolted Flour Waffles.</b>—One pint of unbolted flour.</p> - -<ul class="recipe"><li>One pint of sour milk, or buttermilk, or water.</li> - -<li>Half a tea-spoonful of soda, or more if needed, to sweeten the milk.</li> - -<li>Three well-beaten eggs.</li> - -<li>Two table-spoonfuls of sugar.</li> -</ul> - -<p><b>Drop-Cakes of fine Wheat or of Rye.</b>—One pint of milk or water.</p> - -<ul class="recipe"><li>One pinch of salt.</li> - -<li>Two table-spoonfuls of sugar.</li> - -<li>Three well-beaten eggs.</li> -</ul> - -<p>Stir in rye, or fine or unbolted flour to a thick batter, and bake in cups or -patties half an hour.</p> -<p><span class="pagenum" id="Page_73">73</span></p> -<p><b>Sachem’s Head Corn-Cake.</b>—One quart of sifted corn-meal, scalded.</p> - -<ul class="recipe"><li>One tea-spoonful of salt.</li> - -<li>Three pints of scalded sweet milk or water.</li> - -<li>Half a tea-spoonful of soda in two great-spoonfuls of warm water.</li> - -<li>Half a tea-cup of sugar.</li> - -<li>Eight eggs, the whites beaten separately, and added the last thing.</li> -</ul> - -<p>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.</p> - -<p><b>Rice Waffles.</b>—One pint of milk. Half a tea-cup of solid boiled rice, soaked -three hours in the milk.</p> - -<ul class="recipe"><li>Two cups of wheat flour or rice flour.</li> - -<li>Three well-beaten eggs. Bake in waffle-irons.</li> - -<li>The rice must be salted enough when boiled.</li> -</ul> - -<p><b>Another Rice Dish.</b>—One pint of rice, well cleaned.</p> - -<ul class="recipe"><li>Three quarts of cold water.</li> - -<li>Three tea-spoonfuls of salt.</li> -</ul> - -<p>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.</p> - -<p><b>A good and easy Way to use cold Rice.</b>—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.</p> - -<p><b>Buckwheat-Cakes.</b>—One quart of buckwheat.</p> - -<ul class="recipe"><li>One tea-spoonful of salt.</li> - -<li>Two table-spoonfuls of distillery yeast, or four of home-brewed.</li> - -<li>Two table-spoonfuls of molasses.</li> -</ul> - -<p>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.</p> - -<p><b>Fine Cottage Cheese.</b>—Let the milk be turned by rennet, or by setting it in -a warm place. It must not be <em>heated</em>, 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.</p> - -<p>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 <i>bonny-clabber</i> for a dessert, putting on sugar and spice. Children -are fond of it.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_74">74</span></p> - - - - -<h3>CHAPTER XV.<br /> - -<small>PUDDINGS AND PIES.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_75">75</span> -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.</p> - -<blockquote> - -<p><b>The Queen of all Puddings.</b>—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 <em>a long time</em>, till all looks <span class="smcap">A BROWNISH YELLOW</span>. Eat with a hard -sauce. Do not fail to bake a long time.</p> - -<p>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.</p> - -<p>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.</p> - -<p><b>Flour Puddings.</b>—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.</p> - -<p>This may be made richer by a spoonful of butter, more sugar, and some -flavoring.</p> - -<p>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.</p> - -<p><b>Flour and Fruit Puddings.</b>—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.</p> - -<p><b>Rusk and Milk.</b>—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.”</p> - -<p><b>Rusk Puddings.</b>—Mix equal quantities of rusk-crumbs with stewed fruit -or berries, then add a <em>very sweet</em> custard, made with four or five eggs to a<span class="pagenum" id="Page_76">76</span> -quart of milk. Eaten with sweet sauce. This may be made without fruit, -and is good with sauce.</p> - -<p><b>Meat and Rusk Puddings.</b>—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.</p> - -<p><b>A handsome and good Pudding easily made.</b>—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.</p> - -<p><b>Pan Dowdy.</b>—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.</p> - -<p><b>Corn-Meal Pop-overs.</b>—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.</p> - -<p><b>Best Apple-Pie.</b>—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.</p> - -<p><b>Rice Pudding.</b>—One tea-cup of rice.</p> -<ul class="recipe"><li>One tea-cup of sugar.</li> - -<li>One half tea-cup of butter.</li> - -<li>One quart of milk.</li> - -<li>Nutmeg, cinnamon, and salt to the taste.</li> -</ul> - -<p>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.</p></blockquote> - -<p><span class="pagenum" id="Page_77">77</span></p> - - -<blockquote> - -<p><b>Bread and Fruit Pudding</b>.—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.</p> - - -<p><b>Boiled Fruit Pudding</b>.—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.</p> - -<p>Blackberries, whortleberries, raspberries, apples, and peaches, all make excellent -puddings in the same way.</p> - -<p><b>English Curd Pudding.</b>—One quart of milk.</p> - -<p>A bit of rennet to curdle it.</p> - -<p>Press out the whey, and put into the curds three eggs, a nutmeg, and a table-spoonful -of brandy. Bake it like custard.</p> - -<p><b>Common Apple-Pie.</b>—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.</p> - -<p><b>Plain Custard.</b>—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.</p> - -<p>Bake as pudding, or boil in a tin pail set in boiling water, stirring often, -and pour into cups.</p> - -<p><b>Another Custard.</b>—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.</p> - -<p><b>Mush, or Hasty Pudding.</b>—Wet up the Indian-meal in cold water, till<span class="pagenum" id="Page_78">78</span> -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.</p> - -<p><b>Stale Bread Pudding</b>, (fine.)—Cut stale bread in thick slices, and put it to -soak for several hours in cold milk.</p> - -<p>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.</p> - -<p><b>To prepare Rennet Wine.</b>—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.</p> - -<p><b>Rennet Custard.</b>—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.</p> - -<p><b>Bird’snest Pudding.</b>—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.</p> - -<p><b>A Minute Pudding of Potato Starch.</b>—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.</p> - -<p><b>Tapioca Pudding.</b>—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.</p> - -<p><b>Cocoa-Nut Pudding</b> (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.</p> -<p><span class="pagenum" id="Page_79">79</span></p> -<p><b>New-England Squash or Pumpkin-Pie.</b>—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.</p> - -<p>These pies require a moderate heat, and must be baked until the centre is -firm.</p> - -<p><b>Ripe Fruit Pies—Peach, Cherry, Plum, Currant, and Strawberry.</b>—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.</p> - -<p><b>Mock Cream.</b>—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.</p> - -<p>This can be used for cream-cakes or pastry.</p> - -<p><b>A Pudding of Fruit and Bread Crumbs.</b>—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.</p> - -<p>This may also be boiled for a pudding. Flour the pudding-cloth and tie -tight, as it will not swell in cooking.</p> - -<p><b>Bread and Apple Dumplings.</b>—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.</p> - -<p><b>An excellent Indian Pudding without Eggs.</b>—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.</p> - -<p><b>Boiled Indian and Suet Pudding.</b>—Three pints of milk, ten heaping table-spoonfuls -of sifted Indian meal, a tumblerful of molasses, two eggs. Scald<span class="pagenum" id="Page_80">80</span> -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.</p> - -<p><b>A Dessert of Rice and Fruit.</b>—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.</p> - -<p><b>Another Dessert of Rice and Fruit.</b>—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.</p> - -<p><b>Dessert of cold Rice and stewed or grated Apple.</b>—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.</p> - -<p><b>A rich Flour Pudding.</b>—Six eggs.</p> - -<ul class="recipe"><li>Three spoonfuls of flour.</li> - -<li>One pint of milk.</li> - -<li>A tea-spoonful of salt.</li> -</ul> - -<p>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.</p> - -<p>To be eaten with a liquid sauce.</p> - -<p><b>Apple-Pie.</b>—Take fair apples; pare, core, and quarter them.</p> - -<p>Take four table-spoonfuls of powdered sugar to a pie.</p> -<p><span class="pagenum" id="Page_81">81</span></p> -<p>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.</p> - -<p>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.</p> - -<p><b>Spiced Apple Tarts.</b>—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.</p> - -<p><b>Baked Indian Pudding.</b>—Three pints of milk.</p> - -<ul class="recipe"><li>Ten heaping table-spoonfuls of Indian meal.</li> - -<li>Three gills of molasses.</li> - -<li>A piece of butter as large as a hen’s egg.</li> -</ul> - -<p>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.</p> - -<p><b>Apple Custard.</b>—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.</p> - -<p><b>Plain Macaroni or Vermicelli Puddings.</b>—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.</p> - -<p><b>Green Corn Pudding.</b>—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.</p> - -<p>Mix the above, and bake it three hours in a buttered dish. More sugar is -needed if common corn is used.</p> - -<p><b>Bread Pudding for Invalids or young Children.</b>—Grate half a pound of -stale bread; add a pinch of salt, and pour on a pint of hot milk, and let it<span class="pagenum" id="Page_82">82</span> -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.</p> - -<p><b>A good Pudding.</b>—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.</p> - -<p><b>Loaf Pudding.</b>—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.</p> - -<p><b>A Lemon Pudding.</b>—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.</p> - -<p><b>Green Corn Patties</b>, (like oysters.)—Twelve ears of sweet-corn grated. -(Yellow corn will do, but not so well.)</p> - -<ul class="recipe"><li>One tea-spoonful of salt, and one of pepper.</li> - -<li>One egg beaten into two table-spoonfuls of flour.</li> -</ul> - -<p>Mix, make into small cakes, and cook on a griddle.</p> - -<p><b>Cracker Plum Pudding</b>, (excellent.)—Make a very sweet custard, and put -into it a tea-spoonful of salt.</p> - -<p>Take soda crackers, split them, and butter them very thick.</p> - -<p>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.</p> - -<p>Bread and butter pudding is made in a similar manner.</p></blockquote> - - -<h4>SAUCES FOR PUDDINGS.</h4> - -<blockquote> - -<p><b>Liquid Sauce.</b>—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.</p> - -<p>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.</p> -<p><span class="pagenum" id="Page_83">83</span></p> -<p><b>Hard Sauce.</b>—Two table-spoonfuls of butter.</p> - -<p>Ten table-spoonfuls of sugar.</p> - -<p>Work this till white, then add wine or grated lemon-peel, and spice to -your taste.</p> - -<p><b>Another Hard Sauce.</b>—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.</p> - -<p><b>A Healthful Pudding Sauce.</b>—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.</p> - -<p><b>An excellent Sauce for any Kind of Pudding.</b>—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.</p></blockquote> - - -<h4>PASTE FOR PUDDINGS AND PIES.</h4> - -<p>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, <em>cooked</em> 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.</p> - -<blockquote> - -<p><b>Pie-Crusts without Fats.</b>—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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><b>Pie-Crust made with Butter.</b>—Very plain paste is made by taking a quar<span class="pagenum" id="Page_84">84</span>ter -of a pound of butter for every pound of flour. Still richer, allow three -quarters of a pound of butter to a pound of flour.</p> - -<p><b>Directions for making rich Pie-Crust.</b>—Take a quarter of the butter to -be used, rub it thoroughly into the flour, and wet it with <em>cold</em> water to a stiff -paste.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Paste should be made as quick and as cold as possible. Some use a marble -table in order to keep it cold. Roll <em>from</em> you every time.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_85">85</span></p> - - - - -<h3>CHAPTER XVI.<br /> - -<small>CAKE.</small></h3> - - -<p>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.</p> - -<p>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.</p> - - -<p class ="center"><i>General Directions</i>.</p> - -<p>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 <em>cold</em>, and -you will get on faster.</p> - -<p>Excepting dough-cake, never use the hand in making -cake, but a wooden spoon, and in an earthen vessel.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Water is as good as milk for most cakes as well as for -bread; a mixture of new and stale milk injures the cake.</p> - -<p>Streaks in cake are made either by imperfect mixing, or<span class="pagenum" id="Page_86">86</span> -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.</p> - -<p>The best way to keep cake is in a tin box or stone jar.</p> - -<p>Do not wrap cake or bread in a cloth.</p> - -<p>In baking, move cake <em>gently</em> 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.</p> - - -<h4>CAKE RAISED WITH POWDERS.</h4> - -<p>Although it is unhealthful to use powders in bread for -daily food, the small quantity used for cake will do no harm.</p> - -<p>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:</p> - -<blockquote> - -<p><b>One, Two, Three, Four Cake.</b>—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:</p> - -<p><b>Chocolate-Cake.</b>—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.</p> - -<p><b>Jelly-Cake.</b>—Proceed as above, only using jelly instead of chocolate.</p> - -<p><b>Orange-Cake.</b>—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.</p> - -<p><b>Almond and Cocoa-nut Cake.</b>—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. <em>Straw</em><span class="pagenum" id="Page_87">87</span><em>berries</em>, -<em>Peaches</em>, <em>Cranberries</em>, and <em>Quinces</em>, and any other fruit, mashed or -cooked, can be used in place of the jelly, being first sweetened.</p> - -<p>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.</p></blockquote> - - -<h4>CAKES RAISED WITH EGGS.</h4> - -<blockquote> - -<p><b>Pound-Cake</b>, (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.</p> - -<p><b>Plain Cake raised with Eggs.</b>—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.</p> - -<p>These two cakes are varied by adding citron, fruit, or other spices, making -them more or less rich.</p> - -<p><b>Fruit-Cake.</b>—This to be made either like pound-cake, with fruit added; -or like plain cake, raised with eggs or yeast, adding fruit.</p> - -<p><em>Walnut-meats</em> or <em>Almonds</em> may be chopped and put in the cake instead of -fruit, making another variety.</p> - -<p><b>Huckleberry-Cake.</b>—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.</p> - -<p>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.</p> - -<p><b>Gold and Silver Cake.</b>—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.</p> - -<p><b>Rich Sponge-Cake.</b>—Take twelve eggs, and the weight of ten in sugar, and<span class="pagenum" id="Page_88">88</span> -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.</p> - -<p><b>Plain Sponge-Cake</b>, (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.</p></blockquote> - - -<h4>GINGERBREAD, FRIED CAKES, COOKIES, AND OTHER CAKES.</h4> - -<blockquote> - -<p><b>Aunt Esther’s Gingerbread.</b>—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.</p> - - -<p><b>Sponge Gingerbread.</b>—Add to the above two beaten eggs, and water to -make it thin as pound-cake, and bake as soon as well mixed.</p> - -<p><b>Ginger-Snaps and Seed-Cookies.</b>—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 <em>seed-cakes</em>. Leave out all spice -and seeds, and you have plain cookies.</p> - -<p><b>Fried Cakes</b>.—For <em>Doughnuts</em>, 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 -<em>Crullers</em>, 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.</p> - -<p>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.</p></blockquote> - -<p><span class="pagenum" id="Page_89">89</span></p> - - -<h4>CAKE RAISED WITH YEAST.</h4> - -<blockquote> - -<p><b>Plain Loaf-Cake.</b>—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.</p> - -<p><b>Rich Loaf-Cake</b> 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.</p> - -<p><b>Dough-Cake.</b>—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.</p> - -<p><b>Icing for Cake.</b>—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.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_90">90</span></p> - - - - -<h3>CHAPTER XVII.<br /> - -<small>PRESERVES AND JELLIES.</small></h3> - - -<p class="center"><i>General Directions</i>.</p> - -<p>Gather fruit when it is dry.</p> - -<p>Long boiling hardens the fruit.</p> - -<p>Pour boiling water over the sieves used, and wring out -jelly-bags in hot water the moment you are to use them.</p> - -<p>Do not squeeze while straining through jelly-bags.</p> - -<p>Let the pots and jars containing sweetmeats just made -remain uncovered three days.</p> - -<p>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.</p> - -<p>Keep them in a dry but not warm place.</p> - -<p>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.</p> - -<p>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.</p> - -<p>The best kettle is iron lined with porcelain. If brass is -used, it must be bright, or acids will make a poison.</p> - -<p>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.</p> - -<p>Keep preserves in small glass jars, as frequent opening injures -them.</p> - -<p><span class="pagenum" id="Page_91">91</span></p> - -<blockquote> - -<p><b>Canned Fruit.</b>—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.</p> - -<p><i>Directions.</i>—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.</p> - -<p><b>To clarify Sirup for Sweetmeats.</b>—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.</p> - -<p><b>Brandy Peaches.</b>—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.</p> - -<p><b>Peaches</b>, (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.</p> - -<p><b>Peaches</b>, (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.</p> - -<p><b>To preserve Quinces whole.</b>—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.</p> - -<p><b>Quince Jelly.</b>—Rub the quinces with a cloth until perfectly smooth. Remove -the cores, cut them into small pieces, pack them tight in your kettle,<span class="pagenum" id="Page_92">92</span> -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.</p> - -<p><b>Calf’s-Foot Jelly.</b>—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.</p> - -<p>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.</p> - -<p><b>To preserve Apples.</b>—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.</p> - -<p><b>Pears.</b>—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.</p> - -<p><b>Pine-Apples</b>, (very fine.)—Pare and <em>grate</em> the pine-apple. Take an equal -quantity of fruit and sugar. Boil them slowly in a saucepan for half an hour.</p> - -<p><b>Purple Plums, No. 1.</b>—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.</p> - -<p><b>Purple Plums, No. 2.</b>—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<span class="pagenum" id="Page_93">93</span> -stir them carefully with a spoon, and so as not to break them. Set them in -the oven thus <em>the third</em> time, and they will be sufficiently cooked.</p> - -<p><b>White or Green Plums.</b>—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.</p> - -<p><b>Citron Melons.</b>—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.</p> - -<p><b>Strawberries.</b>—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.</p> - -<p><b>Blackberry Jam.</b>—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.</p> - -<p><b>To preserve Currants to eat with Meat.</b>—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.</p> - -<p><b>Cherries.</b>—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.</p> - -<p><b>Currants.</b>—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.</p> - -<p><b>Raspberry Jam, No. 1.</b>—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.</p> - -<p><b>Raspberry Jam, No. 2.</b>—Allow a pound of sugar to a pound of fruit. Boil<span class="pagenum" id="Page_94">94</span> -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.</p> - -<p><b>Currant Jelly.</b>—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.</p> - -<p><b>Quince Marmalade.</b>—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.</p> - -<p>Crab-apple marmalade is made in the same way.</p> - -<p>Crab-apple jelly is made like quince jelly.</p> - -<p>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.</p> - -<p><b>Preserved Water-melon Rinds.</b>—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.)</p> - -<p>Allow a pound of sugar to each pound of rind, and clarify it as directed -previously.</p> - -<p>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.</p> - -<p>Citrons are preserved in the same manner. Both these keep through hot -weather with very little care in sealing and keeping.</p> - -<p><b>Preserved Pumpkin.</b>—Cut a thick yellow pumpkin, peeled, into strips two -inches wide and five or six long.</p> - -<p>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.</p> - -<p>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.</p> - -<p>If there is too much lemon-peel, it will be bitter.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_95">95</span></p> - - - - -<h3>CHAPTER XVIII.<br /> - - -<small>DESSERTS AND EVENING PARTIES</small>.</h3> - -<blockquote> - -<p><b>Ice-Cream.</b>—One quart of milk. One and a half table-spoonfuls of arrow-root. -The grated peel of two lemons. One quart of thick cream.</p> - -<p>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 <em>very</em> sweet, as -it loses much by freezing.</p> - -<p>If you have no apparatus for freezing, (which is <em>almost</em> 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 <em>high as the pail, or freezer</em>; 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.</p> - -<p>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.</p> - -<p><b>Strawberry Ice-Cream.</b>—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.</p> - -<p><b>Ice-Cream without Cream.</b>—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<span class="pagenum" id="Page_96">96</span> -eggs, beaten well. Heat it scalding hot, but do not boil it, stirring in white -sugar till <em>very</em> sweet. When cold, freeze it.</p> - -<p><b>Fruit Ice-Cream.</b>—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.</p> - -<p><b>A Cream for stewed Fruit.</b>—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.</p> - -<p><b>Currant, Raspberry, or Strawberry Whisk.</b>—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.</p> - -<p><b>Lemonade Ice, and other Ices.</b>—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.</p> - -<p><b>Charlotte Russe.</b>—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.</p> - -<p><b>Flummery.</b>—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.</p> - -<p><b>Chicken Salad.</b>—Cut the white meat of chickens into small bits the size -of peas. Chop the white parts of celery nearly as small.</p> - -<p>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.</p> - -<p>The dressing must not be put on till just before it is used. Bread and butter -and crackers are served with it.</p> - -<p><b>Wine Jelly.</b>—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.</p> -<p><span class="pagenum" id="Page_97">97</span></p> -<p>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.</p> - -<p>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.</p> - -<p><b>An Apple Lemon Pudding.</b>—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.</p> - -<p>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.</p> - -<p><b>Wheat Flour Blanc-Mange.</b>—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.</p> - -<p><b>Orange Marmalade.</b>—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.</p> - -<p><b>A simple Lemon Jelly</b>, (easily made.)—One ounce of gelatine. A pound -and a half of loaf-sugar. Three lemons, pulp, skin, and juice, grated.</p> - -<p>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.</p> - -<p><b>Cranberry.</b>—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.</p> - -<p><b>Apple Ice</b>, (very fine.)—Take finely-flavored apples, grate them fine, and -then make them <em>very</em> sweet, and freeze them. It is very delicious.</p> - -<p>Pears, peaches, or quinces also are nice, either grated fine or stewed and -run through a sieve, then sweetened <em>very</em> sweet, and frozen. The flavor is -much better preserved when grated than when cooked.</p> - -<p><b>Whip Syllabub.</b>—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.</p> -<p><span class="pagenum" id="Page_98">98</span></p> -<p><b>Apple Snow.</b>—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.</p> - -<p><b>Iced Fruit.</b>—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.</p> - -<p><b>Ornamental Froth.</b>—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.</p> - -<p><b>To clarify Isinglass.</b>—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.</p> - -<p><b>Blanc-Mange.</b>—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.</p> - -<p>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.)</p> - -<p><b>Apple Jelly.</b>—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.</p> - -<p><b>Orange Jelly.</b>—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.</p> - -<p><b>Floating Island.</b>—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.</p> -<p><span class="pagenum" id="Page_99">99</span></p> -<p><b>A Dish of Snow.</b>—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.</p> - -<p><b>To clarify Sugar.</b>—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.</p> - -<p><b>Candied Fruits.</b>—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.</p> - -<p><b>Another Way.</b>—Take it from the sirup, when preserved, dip it in powdered -sugar, and set it on a sieve in an oven to dry.</p> - -<p><b>To make an Ornamental Pyramid for a Table.</b>—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.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_100">100</span></p> - - - - -<h3>CHAPTER XIX.<br /> - -<small>DRINKS AND ARTICLES FOR THE SICK AND YOUNG CHILDREN.</small></h3> - - -<p>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.”</p> - -<p>Obedience to these two maxims would save thousands of -young children and delicate persons from following the dangerous -example of those “that are strong.”</p> - -<blockquote> - -<p><b>To make Tea.</b>—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 <em>boiling</em> hot. First soak the tea in a very little hot water, and then add -boiling water.</p> - -<p><b>To make Coffee.</b>—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.</p> - -<p><b>Fish-skin for Coffee.</b>—Take it from codfish before cooking; have it nice -and dry. Cut in inch squares, and take one for two quarts of coffee.</p> - -<p><b>Cocoa.</b>—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<span class="pagenum" id="Page_101">101</span> -it liberally when taken up. For the <em>shells</em> of cocoa, use a heaping tea-cupful -for a quart of water. Put them in over night and boil a long time.</p> - -<p><b>Cream for Coffee and Tea.</b>—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.</p> - -<p><b>Chocolate.</b>—Put three table-spoonfuls when scraped to each pint, boil half -an hour, and add boiled milk when used.</p> - -<p><b>Delicious Milk-Lemonade.</b>—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.</p> - -<p><b>Strawberry and Raspberry Vinegar.</b>—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.</p> - -<p><b>White Tea, and Boys’ Coffee for Children.</b>—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.</p> - -<p><b>Dangerous Use of Milk.</b>—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.</p> - -<p><b>Simple Drinks.</b>—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.</p> - -<p>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.</p> - -<p><b>Simple Wine Whey.</b>—Mix equal quantities of milk and boiling water, add -wine and sweeten.</p> - -<p><b>Toast and Cider.</b>—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.</p> -<p><span class="pagenum" id="Page_102">102</span></p> -<p><b>Panada.</b>—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.</p> - -<p><b>Water-Gruel.</b>—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.</p> - -<p><b>Beef-Tea.</b>—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.</p> - -<p><b>Tomato Sirup.</b>—Put a pound of sugar to a quart of juice, bottle it, and use -for a beverage with water.</p> - -<p><b>Sassafras Jelly.</b>—Soak the pith of sassafras till a jelly, and add a little -sugar.</p> - -<p><b>Egg Tea, Egg Coffee, and Egg Milk.</b>—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.</p> - -<p><b>Oat-meal Gruel.</b>—Four table-spoonfuls of <em>grits</em>, (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.</p> - -<p><b>Pearl Barley-Water.</b>—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.</p> - -<p><b>Cream Tartar Beverage.</b>—Put two even tea-spoonfuls cream tartar to a -pint of boiling water, sweeten and flavor with lemon-peel.</p> - -<p><b>Rennet Whey</b>, (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.</p> - -<p><b>Refreshing Drink for a Fever.</b>—Mix sprigs of sage, balm, and sorrel with -half a sliced lemon, the skin on. Pour on boiling water, sweeten and cork it.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_103">103</span></p> - - - - -<h3>CHAPTER XX.<br /> - -<small>THE PROVIDING AND CARE OF FAMILY STORES.</small></h3> - - -<p>The art of keeping a good table consists not in loading on -a variety at each meal, but rather in securing a <i>successive</i> -variety, a table neatly and tastefully set, and every thing -that is on it cooked in the best manner.</p> - -<p>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 <i>really</i> good table can scarcely taste a -morsel with any enjoyment.</p> - -<p>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.</p> - -<p>A habit of <em>doing every thing in the best manner</em> is of unspeakable -importance to a housekeeper, and every woman -ought to <em>aim</em> at it, however great the difficulties she may -have to meet. If a young housekeeper commences with a determination -to <em>try</em> to do <em>every thing</em> 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, <em>persevered</em> 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<span class="pagenum" id="Page_104">104</span> -things go as they will. The grand distinction between a -noble and an ignoble mind is, that one <em>will</em> control circumstances; -the other yields, and allows circumstances to control -her.</p> - -<p>It should be borne in mind that the constitution of man -demands <em>a variety</em> 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.</p> - -<p>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.</p> - -<p>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 <em>successive variety</em> within the reach of all in moderate circumstances.</p> - -<p>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.</p> - -<p>A <em>cool</em> and <em>dry</em> 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.</p> - -<p><i>Flour</i> 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 sup<span class="pagenum" id="Page_105">105</span>ply. -But this should not be done unless there are accommodations -for keeping it dry and cool, and protecting it -from vermin.</p> - -<p><i>Unbolted flour</i> 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.</p> - -<p><i>Indian meal</i> 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.</p> - -<p><i>Rye</i> 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.</p> - -<p><i>Buckwheat</i>, <i>Rice</i>, <i>Hominy</i>, and <i>Ground Rice</i> 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.</p> - -<p><i>Arrow-root</i>, <i>Tapioca</i>, <i>Sago</i>, <i>Pearl Barley</i>, <i>Pearl Wheat</i>, -<i>Cracked Wheat</i>, <i>American Isinglass</i>, <i>Macaroni</i>, <i>Vermicelli</i>, -and <i>Oat-meal</i> 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.</p> - -<p><i>Sugars</i> 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 cov<span class="pagenum" id="Page_106">106</span>ered -kegs, or covered wooden articles made for the purpose.</p> - -<p><i>Butter</i> must be kept in the dryest and coldest place you -can find, in vessels of either stone, earthen, or wood, and -never in tin.</p> - -<p><i>Lard and Drippings</i> 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.</p> - -<p><i>Salt</i> must be kept in the <em>dryest</em> place that can be found. -<em>Rock salt</em> 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 <em>salt-stands</em> -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.</p> - -<p><i>Vinegar</i> 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 -<i>eats</i> the pickles. Much manufactured vinegar is sold that -ruins pickles, and is unhealthful.</p> - -<p><i>Pickles</i> never must be kept in glazed ware, as the vinegar -forms a poisonous compound with the glazing.</p> - -<p><i>Oil</i> must be kept in the cellar. <em>Winter-strained</em> must be -got in cold weather, as the <em>summer-strained</em> 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.</p> - -<p><i>Molasses</i>, 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.</p> - -<p><span class="pagenum" id="Page_107">107</span></p> - -<p><i>Hard Soap</i> 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.</p> - -<p><i>Starch</i> 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.</p> - -<p><i>Indigo</i> 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.</p> - -<p><i>Coffee</i> 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.</p> - -<p><i>Tea</i>, if bought by the box, is several cents a pound cheaper -than by small quantities. If well put up in boxes lined -with lead, it keeps perfectly; but put up in paper, it soon -loses its flavor. It therefore should, if in small quantities, be -put up in glass or tin, and shut tight.</p> - -<p><i>Soda</i> 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.</p> - -<p><i>Raisins</i> should not be bought in large quantities, as they -are injured by time. It is best to buy the small boxes.</p> - -<p><i>Currants</i> for cake should be prepared, and set by for use -in a jar.</p> - -<p><i>Lemon</i> and <i>Orange Peel</i> should be dried, pounded, and set -up in corked glass jars.</p> - -<p><i>Nutmeg</i>, <i>Cinnamon</i>, <i>Cloves</i>, <i>Mace</i>, and <i>Allspice</i> 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.</p> - -<p><i>Sweet Herbs</i> should be dried, the stalks thrown away, and<span class="pagenum" id="Page_108">108</span> -the rest be kept in corked large-mouth bottles, or small tin -boxes.</p> - -<p><i>Cream Tartar</i>, <i>Citric</i> and <i>Tartaric Acids</i>, <i>Bicarbonate of -Soda</i>, and <i>Essences</i> should be kept in corked glass jars. <i>Sal -volatile</i> 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.</p> - -<p><i>Preserves</i> and <i>Jellies</i> 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.</p> - -<p>The most easy way of keeping <i>Hams</i> 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.</p> - -<p>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.</p> - -<p>Keep <i>Cheese</i> in a cool, dry place, and after it is cut, wrap -it in a linen cloth, and keep it in a tight tin box.</p> - -<p>Keep <i>Bread</i> in a tin covered box, and it will keep fresh -and good longer than if left exposed to the air.</p> - -<p><i>Cake</i> 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.</p> - -<p><i>Smoked herring</i> keep in the cellar.</p> - -<p><i>Codfish</i> 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.</p> - -<p>All <i>salted provision</i> 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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_109">109</span></p> - - - - -<h3>CHAPTER XXI.<br /> - -<small>ON SETTING TABLES, AND PREPARING VARIOUS ARTICLES OF -FOOD FOR THE TABLE.</small></h3> - - -<p>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.</p> - -<p>The table-cloth should always be <em>white</em>, 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.</p> - -<p>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.</p> - -<p>The table-cloth should always be put on <em>square</em>, and right -side upward. The articles of table furniture should be placed -with order and symmetry.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>All the flour should be wiped from small cakes, and the -crumbs be kept from the bread-plate.</p> - -<p><span class="pagenum" id="Page_110">110</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>The water should be drained thoroughly from all greens -and salads.</p> - -<p>There are certain articles which are usually set on together, -because it is <em>the fashion</em>, or because they are <em>suited</em> -to each other.</p> - -<p>Thus, with <em>strong-flavored meats</em>, 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.</p> - -<p><i>Boiled Poultry</i> should be accompanied with boiled ham -or tongue.</p> - -<p><i>Boiled Rice</i> is served with poultry as a vegetable.</p> - -<p><i>Jelly</i> is served with mutton, venison, and roasted meats, -and is used in the gravies for hashes.</p> - -<p><i>Fresh Pork</i> requires some acid sauce, such as cranberry, -or tart apple-sauce. -<i> -Drawn Butter</i>, prepared as in the recipe, with eggs in it, -is used with boiled fowls and boiled fish.</p> - -<p><i>Pickles</i> are served especially with fish, and <i>Soy</i> is a fash<span class="pagenum" id="Page_111">111</span>ionable -sauce for fish, which is mixed on the plate with -drawn butter.</p> - -<p>There are modes of <i>garnishing dishes</i>, 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.</p> - -<p>On <i>Broiled Ham</i> or <i>Veal</i>, eggs boiled or fried, and laid -one on each piece, look well.</p> - -<p><i>Greens</i> and <i>Asparagus</i> should be well drained, and laid -on buttered toast, and then slices of boiled eggs be laid on -the top and around.</p> - -<p><i>Hashes</i> and preparations of pigs’ and calves’ head and -feet should be laid on toast, and garnished with round slices -of lemon.</p> - -<p><i>Curled Parsley</i>, or <i>Common Parsley</i>, 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.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_112">112</span></p> - - - - -<h3>CHAPTER XXII.<br /> - -<small>WASHING, IRONING, AND CLEANSING.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 com<span class="pagenum" id="Page_113">113</span>mon -washing use half an ounce. A <i>borax soap</i> 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 <em>wooden</em> 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.</p> - - -<p class="center">COMMON MODE OF WASHING.</p> - -<p>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<span class="pagenum" id="Page_114">114</span> -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.</p> - -<p>Bedding should be washed in long days, and in hot weather. -Empty straw beds once a year.</p> - -<p>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<span class="pagenum" id="Page_115">115</span> -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.</p> - -<p><i>To cleanse Gentlemen’s Broadcloths.</i>—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.</p> - - -<h4>TO MANUFACTURE LYE, SOAP, STARCH, AND OTHER ARTICLES -USED IN WASHING.</h4> - -<p><i>To make Lye.</i>—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. <i>Quick-lye</i> is made<span class="pagenum" id="Page_116">116</span> -by pouring one gallon of boiling soft water on three quarts -of ashes, and straining it. Oak ashes are best.</p> - -<p><i>To make Soft Soap.</i>—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.</p> - -<p><i>To make cold Soft Soap</i>, 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 <em>about right</em>.</p> - -<p><i>To make Potash-Soap</i>, melt thirty-nine pounds of grease, -and put it in a barrel. Take twenty-nine pounds of light -ash-colored potash, (the <i>reddish</i>-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.</p> - -<p><i>To prepare Starch.</i>—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.</p> - -<p><i>Beef’s-Gall.</i>—Send a junk-bottle to the butcher, and have -several gall-bladders emptied into it. Keep it salted, and in -a cool place. Some persons perfume it; but fresh air re<span class="pagenum" id="Page_117">117</span>moves -the unpleasant smell which it gives, when used for -clothes.</p> - - -<h4>DIRECTIONS FOR STARCHING MUSLINS AND LACES.</h4> - -<p>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.</p> - -<p><i>To do up Laces nicely</i>, 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. <i>Blonde laces</i> 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. -<i>Lace veils</i> 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.</p> - - -<h4>ARTICLES TO BE PROVIDED FOR IRONING.</h4> - -<p>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<span class="pagenum" id="Page_118">118</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - - -<h4>ON SPRINKLING, FOLDING, AND IRONING.</h4> - -<p>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<span class="pagenum" id="Page_119">119</span> -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.</p> - -<p>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.</p> - - -<h4>TO WHITEN ARTICLES, AND REMOVE STAINS FROM THEM.</h4> - -<p>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.</p> - -<p>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. <i>Mildew</i> 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<span class="pagenum" id="Page_120">120</span> -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.</p> - - -<h4>MIXTURES FOR REMOVING STAINS AND GREASE.</h4> - -<blockquote> - -<p><b>Stain Mixture.</b>—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.</p> - -<p><b>Another Stain-Mixture</b> is made by mixing one ounce of sal ammoniac, -one ounce of salt of tartar, and one pint of soft water.</p> - -<p><b>To remove Grease.</b>—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 <em>white</em> 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.</p> - -<p>Stains on floors, from <i>soot</i> or <i>stove-pipes</i>, 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.</p> - -<p><b>Tar</b>, <b>Pitch</b>, and <b>Turpentine</b> 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.</p> - -<p><b>Lamp-Oil</b> 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.</p> -<p><span class="pagenum" id="Page_121">121</span></p> -<p><b>Oil-Paint</b> can be removed by rubbing it with <em>very pure</em> spirits of turpentine. -The impure spirits leave a grease-spot. <i>Wax</i> can be removed by scraping it -off, and then holding a red hot poker near the spot. <i>Spermaceti</i> 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.</p> - -<p><b>Ink-Stains</b> 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 <em>under side</em> of the ink-spot will so dilute the ink -that it can be rubbed out in cold water.</p> - -<p><b>Stains on Varnished Articles</b>, 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.</p> - -<p><b>Silk Handkerchiefs</b> and <b>Ribbons</b> 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.</p> - -<p><b>Silk Hose</b> or <b>Silk Gloves</b> 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. <i>Wash-leather</i> 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. <i>Light Kid Gloves</i> 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.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_122">122</span></p> - - - - -<h3>CHAPTER XXIII.<br /> - -<small>MISCELLANEOUS ADVICE AND RECIPES.</small></h3> - - -<blockquote> - -<p><b>How to keep cool in Hot Weather.</b>—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.</p> - -<p><b>Indelible Ink.</b>—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.</p> - -<p><b>To preserve Eggs.</b>—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.</p> - -<p><b>To prevent Earthen, Glass, and Iron Ware from being easily broken.</b>—Put -them in cold water, and heat till boiling, and cool gradually.</p> - -<p><b>A good Cement for broken Earthen and Glass.</b>—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.</p> - -<p><b>To keep Knives from Rust and other Injury.</b>—Rub bright, and wrap in -thick brown paper. Never let knife-handles lie in water, and do not let their -blades stay in <em>very hot</em> water, as the heat expands the iron, and makes handles -crack.</p> - -<p><b>To cleanse or renovate Furniture.</b>—White spots on furniture remove by -camphene, or sometimes by oil or spirits of turpentine. Remove mortar<span class="pagenum" id="Page_123">123</span>spots -with warm vinegar, and paint-spots with camphene or burning-fluid. -Powdered pumice-stone is better than sand to clean paint. To polish <i>unvarnished</i> -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.</p> - -<p><b>To clean Silver.</b>—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.</p> - -<p><b>To cleanse Wall-Paper.</b>—Wipe with a clean pillow-case on a broom, and -brush gently. Rub bad spots with soft bread-crumbs gently.</p> - -<p><b>To Purify a Well.</b>—Get out the water, and then put in three or four quarts -of quick-lime. Any well long unused should be thus cleansed.</p> - -<p><b>How to treat Roses and other Plants.</b>—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.</p> - -<p><b>Easy Way to keep Grapes.</b>—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.</p> - -<p><b>Snow for Eggs.</b>—Two table-spoonfuls of snow strewed in quickly, and baked -immediately, is equal to one egg in puddings or pan-cakes.</p> - -<p><b>Paper to keep Preserves.</b>—Soft paper dipped in the white of an egg is the -best cover for jellies and pickles. Turn it over the rim.</p> - -<p><b>To make Butter cool in hot Weather.</b>—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.</p> - -<p><b>To stop Cracks in Iron.</b>—Mix ashes and common salt and a little water, -and fill the cracks.</p> - -<p><b>To stop Creaking Hinges.</b>—Put on oil.</p> - -<p><b>To stop Creaking Doors and make Drawers slide easily</b>.—Rub on hard -soap.</p> - -<p><b>To renovate Black Silk.</b>—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.</p> -<p><span class="pagenum" id="Page_124">124</span></p> -<p><b>Another Way to clean Kid Gloves.</b>—Rub them lightly with benzine, and, as -they dry, with pearl-powder. Expose to the air to remove the smell.</p> - -<p><b>To remove Grease-Spots.</b>—Put an ounce of powdered borax to a quart of -boiling water. Wash with this, and keep it corked for further use.</p> - -<p><b>To get rid of Rats and Mice.</b>—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.</p></blockquote> - - -<h4>ODDS AND ENDS.</h4> - -<p>There are certain <i>odds and ends</i> where every housekeeper -will gain much by having a <em>regular time</em> 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 <em>regular -fixed time</em> once a month in which the housekeeper will attend -to the following things:</p> - -<p>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.</p> - -<p>Second. Examine the store-closet, and see if there is a proper -supply of all articles needed there.</p> - -<p>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.</p> - -<p>Fourth. Examine the trunk or closet of family linen, and -see what needs to be repaired and renewed.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_125">125</span></p> - -<p>A housekeeper who will have <em>a regular time</em> 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.</p> - -<p>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: <i>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</i>, 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.</p> - -<p>Another excellent plan, for the table, is for a housekeeper -once a month to make out a <em>bill of fare</em> 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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_126">126</span></p> -<p><span class="pagenum" id="Page_127">127</span></p> - - - - -<h2 id="PART_SECOND">PART SECOND.</h2> - - - -<hr class="chap" /> -<h3>CHAPTER I.<br /> - -<small>NEEDFUL SCIENCE AND TRAINING FOR THE FAMILY STATE.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>First, the department of a housekeeper demands some -knowledge of all the arts and sciences connected with the -proper <em>construction</em> of a family dwelling.</p> - -<p>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<span class="pagenum" id="Page_128">128</span> -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.</p> - -<p>On supposition of a <i>yard</i> and <i>garden</i>, 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.</p> - -<p>Next, in <i>selecting furniture</i>, 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.</p> - -<p>Next, in the <i>ornamentation</i> 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.</p> - -<p>Next comes all involved in the <i>cleansing</i>, <i>neatness</i>, and<span class="pagenum" id="Page_129">129</span> -<i>order</i> 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.</p> - -<p>Next comes the selection of <i>healthful food</i>, 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.</p> - -<p>Next, in providing <i>family clothing</i> 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.</p> - -<p>Next comes all involved in the <i>care of health</i>. This again -involves the first principles of animal and domestic chemis<span class="pagenum" id="Page_130">130</span>try, -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.</p> - -<p>Next comes the care of <i>family expenses</i> 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.</p> - -<p>Not the least of the onerous duties of a housekeeper is -the training and government of <i>servants</i> of all kinds of dispositions, -habits, nationalities, and religions.</p> - -<p>All these multiplied and diverse duties are demanded of -every woman, whether married or single, who becomes mistress -of a house.</p> - -<p>The distinctive duties of <i>wife and mother</i> 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.</p> - -<p>Then the <i>helpers in the nursery</i> 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 peo<span class="pagenum" id="Page_131">131</span>ple. -Thus comes the fact that the mortality of the human -offspring greatly exceeds that of the lower animals.</p> - -<p>The most difficult and important duties of a woman are -those of an <i>educator</i> 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 -<i>educator</i> stand first on the roll of responsibilities.</p> - -<p>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.</p> - -<p>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 <i>religious educator of the family state</i>. 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.</p> - -<p>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<span class="pagenum" id="Page_132">132</span> -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.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_133">133</span></p> - - - -<div class="figcenter"> -<img src="images/i_133.jpg" alt="The Beautiful House" /> -</div> - -<h3><small>CHAPTER II.</small><br /> - -<small>A HEALTHFUL AND ECONOMICAL HOUSE.</small></h3> - - -<p>At the head of this chapter is a sketch of what may be -properly called a <em>Christian</em> 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.</p> -<p><span class="pagenum" id="Page_134">134</span></p> - -<div class="figcenter"> -<img src="images/i_134.jpg" alt="" /> -<div class="caption">Fig. 7.</div> -</div> - -<p>In the following drawings are presented modes of economizing -time, labor, and expense by the <em>close packing of conveniences</em>. -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<span class="pagenum" id="Page_135">135</span> -be adapted to a warm or cold climate -with little change. By adding another -story, it would serve a large family.</p> - -<div class="figright"> -<img src="images/i_135a.jpg" alt="" /> -<div class="caption">Fig. 8.</div> -</div> - -<p>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.</p> - -<p>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.</p> - -<div class="figleft"> -<img src="images/i_135b.jpg" alt="" /> -<div class="caption">Fig. 9.</div> -</div> - -<p>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.)</p> - -<p>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,<span class="pagenum" id="Page_136">136</span> -with flowers or statuettes, is visible from the entrance, and -pictures can be hung as in the drawing.</p> - -<div class="figcenter"> -<img src="images/i_136.jpg" alt="" /> -<div class="caption">Fig. 10.</div> -</div> - -<p>The large room on the left can be made to serve the purpose -of several rooms by means of a <em>movable screen</em>. 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.</p> - -<p>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 <i>shelf-<span class="pagenum" id="Page_137">137</span>boxes</i>, -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.</p> - -<div class="figcenter"> -<img src="images/i_137.jpg" alt="" /> -<div class="caption">Fig. 11.</div> -</div> - -<div class="figright"> -<img src="images/137b.jpg" alt="" /> -<div class="caption">Fig. 12.</div> -</div> - - -<p>This screen must be so high as nearly to reach the ceiling, -in order to prevent it from overturning. It is to fill the -width of the room, except two feet on each side. A projecting -cleat or strip, reaching nearly to the top of the screen, -three inches wide, is to be screwed to the front sides, on -which light frame doors are to be hung, covered with canvas -and panel-paper like the front of the screen. The inside of -these doors is furnished with hook for clothing, for which -the projection makes room. The whole screen is to be eight<span class="pagenum" id="Page_138">138</span>een -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.</p> - -<p>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.</p> - -<div class="figcenter"> -<img src="images/i_138.jpg" alt="" /> -<div class="caption">Fig. 13.</div> -</div> - - -<div class="figleft"> -<img src="images/138b.jpg" alt="" /> -<div class="caption">Fig. 14.</div> -</div> - -<p>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<span class="pagenum" id="Page_139">139</span> -by insertion in the notches. Across the posts, and of equal -height with them, are to be screwed head and foot boards.</p> - -<p>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.</p> - -<div class="figright"> -<img src="images/i_139a.jpg" alt="" /> -<div class="caption">Fig. 15.</div> -</div> - -<p>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.</p> - -<p>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.</p> - -<div class="figleft"> -<img src="images/i_139b.jpg" alt="" /> -<div class="caption">Fig. 16.</div> -</div> - -<div class="figright"> -<img src="images/i_139c.jpg" alt="" /> -<div class="caption">Fig. 17.</div> -</div> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_140">140</span> -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.</p> - -<p>Fig. 18 is an enlarged plan of the kitchen and stove-room. -The chimney and stove-room are contrived to ventilate the -whole house.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_141">141</span></p> - -<div class="figcenter"> -<img src="images/i_141.jpg" alt="" /> -<div class="caption">Fig. 18.</div> -</div> - -<p><span class="pagenum" id="Page_142">142</span></p> - -<p>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.</p> - -<div class="figcenter"> -<img src="images/i_142.jpg" alt="" /> -<div class="caption">Fig. 19.</div> -</div> - -<p>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<span class="pagenum" id="Page_143">143</span> -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.</p> - -<p>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.)</p> - -<div class="figright"> -<img src="images/i_143a.jpg" alt="" /> -<div class="caption">Fig. 20.</div> -</div> - -<p>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.</p> - -<div class="figleft"> -<img src="images/i_143.jpg" alt="" /> -<div class="caption">Fig. 21.<span class="gap40">Fig. 22.</span></div> -</div> - - -<p><span class="pagenum" id="Page_144">144</span></p> - -<div class="figcenter"> -<img src="images/i_144.jpg" alt="" /> -<div class="caption">Fig. 23.</div> -</div> -<p><span class="pagenum" id="Page_145">145</span></p> - -<div class="figright"> -<img src="images/i_145.jpg" alt="" /> -<div class="caption">Fig. 24.</div> -</div> - -<p>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.</p> - -<p>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.</p> - -<div class="figleft"> -<img src="images/i_145b.jpg" alt="" /> -<div class="caption"> Fig. 25.</div> -</div> - -<p>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.</p> - -<p>A great improvement, called <i>earth-closets</i>, -will probably take the place -of water-closets to some extent; -though at present the water is the -more convenient.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_146">146</span></p> - -<div class="figcenter"> -<img src="images/i_146.jpg" alt="" /> -<div class="caption">Fig. 26.</div> -</div> - -<p>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<span class="pagenum" id="Page_147">147</span> -good order, and moreover, occupy spaces saved by this contrivance.</p> - -<div class="figcenter"> -<img src="images/i_147.jpg" alt="" /> -<div class="caption">Fig. 27.</div> -</div> - -<p>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<span class="pagenum" id="Page_148">148</span> -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.</p> - -<p>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.</p> - -<p>The wood-work of the house, for doors, windows, etc., -should be <em>oiled</em> chestnut, butternut, whitewood, and pine. -This is cheaper, handsomer, and more easy to keep clean -than painted wood.</p> - -<p>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.</p> - -<p>According to the calculation of a house-carpenter, in a -place where the <em>average</em> 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_149">149</span></p> - -<p>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?</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_150">150</span></p> - - - - -<h3>CHAPTER III.<br /> - -<small>ON HOME VENTILATION.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_151">151</span></p> - -<div class="figright"> -<img src="images/i_151a.jpg" alt="" /> -<div class="caption">Fig. 28.</div> -</div> - -<p>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.</p> - -<p>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 <i>capillaries</i>, -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.</p> - -<div class="figcenter"> -<img src="images/i_151b.jpg" alt="" /> -<div class="caption">Fig. 29.<span class="gap25">Fig. 30.</span> <span class="gap25">Fig. 31.</span></div> -</div> - -<div class="figleft"> -<img src="images/i_152a.jpg" alt="" /> -<div class="caption">Fig. 32.</div> -</div> - -<p>By calculating the number of air-cells in a small portion -of the lungs, under a microscope, it is ascertained that there<span class="pagenum" id="Page_152">152</span> -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.</p> - -<div class="figright"> -<img src="images/i_152b.jpg" alt="" /> -<div class="caption">Fig. 33.</div> -</div> - -<p>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 -<i lang ="la">vena cava</i>, 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 <i>aorta</i> -and its myriad -branching arteries to -every part of the -body.</p> - -<p>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 por<span class="pagenum" id="Page_153">153</span>tion -contracts, it closes the valves and forces the impure -blood into the lungs on one side, and also on the other side -forces the purified blood through the aorta and arteries to -all parts of the body.</p> - -<p>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 <em>eighteen millions</em>.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>This carbonic acid is formed by the union of oxygen with -<i>carbon</i> or <i>charcoal</i>, which forms a large portion of the food. -Watery vapor is also formed in the capillaries by the<span class="pagenum" id="Page_154">154</span> -union of oxygen with the hydrogen contained in the food -and drink.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>The skin also performs an office similar to that of the -lungs. In the skin of every adult there are no less than seven -million minute perspirating tubes, each one-fourth of an inch -long. If all these were united in one length, they would ex<span class="pagenum" id="Page_155">155</span>tend -twenty-eight miles. These minute tubes are lined with -capillary blood-vessels, which are constantly sending out not -only carbonic acid, but other gases and particles of decayed -matter. The skin and lungs together, in one day and night, -throw out three-quarters of a pound of charcoal as carbonic -acid, besides other gases and water.</p> - -<p>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.</p> - -<p>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.</p> - -<p>The poisoning process is thus exhibited in Mrs. Stowe’s -“House and Home Papers,” and can not be recalled too -often:</p> - -<p>“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<span class="pagenum" id="Page_156">156</span> -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.</p> - -<p>“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?</p> - -<p>“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.</p> - -<p>“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<span class="pagenum" id="Page_157">157</span> -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.</p> - -<p>“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.</p> - -<p>“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.</p> - -<p>“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!”</p> - -<p><span class="pagenum" id="Page_158">158</span></p> - -<p>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.</p> - -<p>One of the results of unventilated rooms is <i>scrofula</i>. A -distinguished French physician, M. Baudeloque, states that</p> - -<p>“The repeated respiration of the same atmosphere is <em>the</em> -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 <em>never</em> -attacks persons who pass their lives in the open air, and -<em>always</em> manifests itself when they abide in air which is unrenewed.”</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_159">159</span> -Britain, says: “Deficient ventilation I believe to be more -fatal than <em>all other causes</em> 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.</p> - -<p>Says Dr. Dio Lewis, whose labors in the cause of health -are well known:</p> - -<p>“As a medical man I have visited thousands of sick-rooms, -and have not found in <em>one in a hundred</em> 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!</p> - -<p>“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 <em>only black</em>, -what a contrast there would be between our hotels in their -elaborate ornament!</p> - -<p>“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<span class="pagenum" id="Page_160">160</span> -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!”</p> - -<p>There is a prevailing prejudice against <i>night air</i> 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.</p> - -<p>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.<a id="FNanchor_1_1" href="#Footnote_1_1" class="fnanchor">1</a> 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.</p> -<p><span class="pagenum" id="Page_161">161</span></p> -<p>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.</p> - -<p>There are some recent scientific discoveries that relate to -impure air which may properly be introduced here. It is -shown by the microscope that <i>fermentation</i> 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.</p> - -<p>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 <i>Zymotic</i>, from a -Greek word signifying <i>to ferment</i>.</p> - -<p>It is now regarded as probable that most of these diseases -are generated by the microscopic plants which float in an<span class="pagenum" id="Page_162">162</span> -impure or miasmatic atmosphere, and are taken into the -blood by breathing.</p> - -<p>Recent scientific investigations in Great Britain and other -countries prove that the <em>power of resisting</em> these diseases depends -upon the purity of the air which has been <em>habitually</em> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>In the investigations made in certain parts of Great Britain, -it appeared that in districts where the air is pure the -deaths average eleven in one thousand each year; while in -localities most exposed to impure miasma the mortality was -forty-five in every thousand. At this rate, thirty-four per<span class="pagenum" id="Page_163">163</span>sons -in every thousand died from poisoned air, who would -have preserved health and life by well-ventilated homes in -a pure atmosphere. And, out of all who died, the proportion -who owed their deaths to foul air was more than three-fourths. -Similar facts have been obtained by boards of -health in our own country.</p> - -<p>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?</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_164">164</span></p> - - - - -<h3>CHAPTER IV.<br /> - -<small>ON WARMING A HOME.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>Heat or caloric, then, has certain powers or principles. Let -us consider them:</p> - -<p>First, we find <i>Conduction</i>, 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.</p> - -<p>Another principle of heat is <i>Convection</i>, by which water, -air, and gases are warmed. This is, literally, the process of -<em>conveying</em> 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 inter<span class="pagenum" id="Page_165">165</span>change -of particles is produced, until, as in a vessel of water, -the whole body comes to an equal temperature. Air is heated -in the same way. In case of a hot stove, the air that -touches it is heated, becomes lighter, and rises, giving place -to cooler and heavier particles, which, when heated, also ascend. -It is owing to this process that the air of a room is -warmest at the top and coolest at the bottom.</p> - -<p>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.</p> - -<p>Another principle of heat (which it shares with light) is -<i>Radiation</i>, 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.</p> - -<p>Another principle is <i>Reflection</i>, 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.</p> - -<p>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.</p> - -<p>The open fire warms the person, the walls, the floors, and<span class="pagenum" id="Page_166">166</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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,<span class="pagenum" id="Page_167">167</span> -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.</p> - -<p>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.</p> - -<p>What follows illustrates the principles on which several -modes of ventilation are practiced.</p> - -<p>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:</p> - - -<div class="figleft"> -<img src="images/i_168a.jpg" alt="" /> -<div class="caption">Fig. 34.</div> -</div> - -<p>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<span class="pagenum" id="Page_168">168</span> -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.</p> - -<div class="figright"> -<img src="images/i_168b.jpg" alt="" /> -<div class="caption">Fig. 35.</div> -</div> - -<p>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.</p> - -<p>It is on this plan that many school-houses -and manufactories have been<span class="pagenum" id="Page_169">169</span> -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:</p> - -<p>“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!</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_170">170</span> -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.</p> - -<p>These statements give some idea of the evils to be remedied. -But the most difficult point is <em>how</em> 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 <em>by small and imperceptible currents</em>.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_171">171</span> -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!</p> - -<p>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.</p> - -<p>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.</p> - -<p>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,<span class="pagenum" id="Page_172">172</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>We are now prepared to examine more in detail the modes -of warming and ventilation employed in the dwellings planned -for this work.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_173">173</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>In case open Franklin stoves are used in the large rooms, -the pure air from the conductor should enter behind them,<span class="pagenum" id="Page_174">174</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_175">175</span> -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.</p> - -<p>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.</p> - -<p>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,<a id="FNanchor_2_2" href="#Footnote_2_2" class="fnanchor">2</a> which shows at once the -temperature and the moisture.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_176">176</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_177">177</span> -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.</p> - -<p>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.</p> - -<p>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, <em>except</em> -when the air without and within is at the same temperature.</p> - -<p>When no exhausting warm-air flue can be used, the opening -of doors and windows is the only resort. Every sleeping-room -<em>without a fire-place that draws smoke well</em> 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.</p> - -<p>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<span class="pagenum" id="Page_178">178</span> -case the feet are always on cold floors, surrounded by the -coldest air, while the head is in air of much higher temperature.</p> - -<p>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.</p> - -<p>It has been shown how the air is heated by <i>convection</i>, 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.</p> - -<p>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 <i>saturated</i>; and when it cools so as to begin -to deposit moisture, it is called the <i>dew point</i>.</p> - -<p>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.</p> - -<p>In summer, outdoor air rarely holds less than half its <i>volume</i> -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.</p> - -<p><span class="pagenum" id="Page_179">179</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>There are other difficulties connected with furnaces which -should be considered.</p> - -<p>The human body is constantly radiating its heat to walls, -floors, and cooler bodies around. At the same time, a ther<span class="pagenum" id="Page_180">180</span>mometer -is affected in the same way, radiating its heat to -cooler bodies around, so that it always marks a lower degree -of heat than actually exists in the warm air around it. 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.</p> - -<p>Every woman ought to know all the dangers connected -with furnaces and how to remedy them. The following may -aid in this duty:</p> - -<p>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.</p> - -<p>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.</p> - -<p>Water should be evaporated in large surfaces, and so as -to deposit dew on windows.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>The want of care in regulating the dampers of the airbox -often makes a house cold, however great the furnace<span class="pagenum" id="Page_181">181</span> -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.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_182">182</span></p> - - - - -<h3>CHAPTER V.<br /> - -<small>ON STOVES AND CHIMNEYS.</small></h3> - - -<p>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 <i>convection</i>, 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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_183">183</span> -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.</p> - -<div class="figcenter"> -<img src="images/i_183.jpg" alt="" /> -<div class="caption">Fig. 36.</div> -</div> - -<p>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<span class="pagenum" id="Page_184">184</span> -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.</p> - -<div class="figleft"> -<img src="images/i_184a.jpg" alt="" /> -<div class="caption">Fig. 37. -Model Stove.</div> -</div> - -<div class="figright"> -<img src="images/i_184b.jpg" alt="" /> -<div class="caption">Fig. 38. - Ordinary Stove.</div> -</div> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_185">185</span> -reflection from its surface, impart more heat than if the passage -was a horizontal one.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Heretofore most cooking-stoves have had dumping-grates,<span class="pagenum" id="Page_186">186</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Fig. 39 exhibits the stove completed, with all its appendages, -as they might be employed in cooking for a large -family.</p> - -<p>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<span class="pagenum" id="Page_187">187</span> -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.</p> - -<div class="figcenter"> -<img src="images/i_187.jpg" alt="" /> -<div class="caption">Fig. 39.</div> -</div> - -<p>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<span class="pagenum" id="Page_188">188</span> -thrown aside for improved patterns every four, five, or six -years, and sometimes, to the knowledge of the writer, still -oftener.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.<a id="FNanchor_3_3" href="#Footnote_3_3" class="fnanchor">3</a></p> -<p><span class="pagenum" id="Page_189">189</span></p> - -<h4>CHIMNEYS.</h4> - -<p>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.</p> - -<p>The following are some of the causes and the remedies for -this evil:</p> - -<p>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.</p> - -<p>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.</p> - -<p>If a flue has more than one opening, in some cases it is<span class="pagenum" id="Page_190">190</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Another cause is strong winds. The remedy is a turn-cap -on top of the chimney.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>The draught of a stove may be affected by most of these<span class="pagenum" id="Page_191">191</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_192">192</span></p> - - - - -<h3>CHAPTER VI.<br /> - -<small>ECONOMIC MODES OF BEAUTIFYING A HOME.</small></h3> - - -<p>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.</p> - -<p>Just here, perhaps, we are met by some who impatiently -exclaim, “But I have <em>no</em> 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.</p> - -<div class="figleft"> -<img src="images/i_192.jpg" alt="" /> -<div class="caption">Fig. 40.</div> -</div> - -<p>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<span class="pagenum" id="Page_193">193</span> -the lowest point greatly improves the appearance of the -entire curtain.</p> - -<div class="figcenter"> -<img src="images/i_193.jpg" alt="" /> -<div class="caption">Fig. 41.</div> -</div> - -<p><span class="pagenum" id="Page_194">194</span></p> -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>A straw matting, used six years, and still good.</p> - -<p>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.</p> - -<p>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.</p> - -<div class="figleft"> -<img src="images/i_195a.jpg" alt="" /> -<div class="caption">Fig. 42.</div> -</div> - -<p>Six chairs bought unpainted, and by the mistress of the -house painted drab and green. Chromos and engravings in<span class="pagenum" id="Page_195">195</span> -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.</p> - -<div class="figright"> -<img src="images/i_195b.jpg" alt="" /> -<div class="caption">Fig. 43.</div> -</div> - -<p>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.</p> - -<p>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.</p> - -<div class="figleft"> -<img src="images/i_196a.jpg" alt="" /> -<div class="caption">Fig. 44.</div> -</div> -<p>If you have in the house any broken-down arm-chair reposing -in the oblivion of the garret, draw it out—drive a<span class="pagenum" id="Page_196">196</span> -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.</p> - -<div class="figright"> -<img src="images/i_196b.jpg" alt="" /> -<div class="caption">Fig. 45.</div> -</div> - -<p>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 periwin<span class="pagenum" id="Page_197">197</span>kle. -A bit of looking-glass, some shells, and bits of rock -with a variety of mosses, flowers, and ferns that grow in the -shade, can lend variety and beauty. When watering, set a -pail under for it to drip 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_198">198</span> -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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_199">199</span></p> - - - - -<h3>CHAPTER VII.<br /> - -<small>CARE OF HEALTH.</small></h3> - - -<p>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.</p> - -<p>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!</p> - -<p>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.</p> - -<p>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.</p> - -<p>On the general subject of health, one recent discovery of<span class="pagenum" id="Page_200">200</span> -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 <i>cell-life</i>.</p> - -<p>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.</p> - -<p>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>i</i> on this page. They are of diverse shapes and -contents, and perform various different operations.</p> - -<div class="figleft"> -<img src="images/i_200.jpg" alt="" /> -<div class="caption">Fig. 46.</div> -</div> - -<p>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 <i>yellow</i>,) by fibrous -strings, as seen at <i>a</i>, <i>a</i>, in the diagram. -In the yelk floats the germ-cell, <i>b</i>, 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.</p> - -<p>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<span class="pagenum" id="Page_201">201</span> -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.</p> - -<p>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.</p> - -<div class="figright"> -<img src="images/i_201.jpg" alt="" /> -<div class="caption">Fig. 47.</div> -</div> - -<p>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, <i>a</i>, -<i>a</i>, 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, <i>b b</i>, each having -a nucleus in its centre.</p> - -<p>Cells have different powers of selecting and secreting diverse -materials from the blood. Thus, some secrete bile to<span class="pagenum" id="Page_202">202</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - - -<h4>THE NERVOUS SYSTEM.</h4> - -<p>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.</p> - -<p>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 <i>brain</i> and <i>nerves</i>. -The opposite drawing (Fig. 48) represents them.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_203">203</span></p> - -<div class="figright"> -<img src="images/i_203.jpg" alt="" /> -<div class="caption">Fig. 48.</div> -</div> - -<p>The brain and nerves consist -of two kinds of nervous -matter—the <i>gray</i>, which is -supposed to be the portion -that originates and controls a -nervous fluid which imparts -power of action; and the -<i>white</i>, which seems to conduct -this fluid to every part of the -body.</p> - -<p>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.</p> - -<p>The <i>back</i> portion of the spinal marrow and the nerves -that run from it are employed in <i>sensation</i>, or the <i>sense of -feeling</i>. These nerves extend over the whole body, but are -largely developed in the net-work of nerves in the skin. -The <i>front</i> 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 <i>will</i> or <i>choice</i> of the mind. -These are called the <i>nerves of motion</i>.</p> - -<p>The nerves of sensation and nerves of motion, although -they start from different portions of the spine, are united in -the same <i>sheath</i> or <i>cover</i>, 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 connect<span class="pagenum" id="Page_204">204</span>ed -with those portions of the brain used when we think, feel, -and choose. By this arrangement the mind <i>knows</i> what is -wanted in all parts of the body by means of the nerves of -sensation, and then it <i>acts</i> by means of the nerves of motion.</p> - -<p>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 <i>wills</i> 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.</p> - -<p>Next are the nerves of <i>involuntary motion</i>, 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.</p> - -<p>There is another large and important system of nerves -called the <i>sympathetic</i> or <i>ganglionic</i> 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 <i>ganglia</i>, 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.</p> - -<p>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<span class="pagenum" id="Page_205">205</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_206">206</span> -would entirely exhaust one, would make only a small and -healthful drain upon another.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>The necessity for the <i>equal development</i> of all portions of -the brain by an appropriate exercise of <em>all</em> 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.</p> - -<p>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 <em>any</em> 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.</p> - -<p><span class="pagenum" id="Page_207">207</span></p> - -<p>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.</p> - -<p>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 <em>voluntary</em> 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.</p> - -<p>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:</p> - -<p>The following are the effects of the mechanical and involuntary -movements by machinery or by an operator:</p> - -<p>They produce increased motion of particles, and so increase -of absorption and nutrition.</p> - -<p>They increase contractile power in the capillaries, and thus -remedy congestion.</p> - -<p>They direct nervous energy to defective parts and remove -obstructions.</p> - -<p>They increase respiration, and thus increase the life-giving -oxygen and animal heat, while they repress excess in other -congested parts.</p> - -<p>They increase nutrition, and also the secretion and discharge -of morbid matter from diseased or weakened parts.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_208">208</span></p> - - - - -<h3>CHAPTER VIII.<br /> - -<small>DOMESTIC EXERCISE.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<div class="figcenter"> -<img src="images/i_208.jpg" alt="" /> -<div class="caption">Fig. 49 <span class="gap40"> Fig. 50.</span></div> -</div> - -<p>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.</p> - -<p>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 <i>flexors</i>, and those that restore -the natural position are called <i>extensors</i>.</p> - -<p><span class="pagenum" id="Page_209">209</span></p> - -<div class="figright"> -<img src="images/i_209.jpg" alt="" /> -<div class="caption">Fig. 51.</div> -</div> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_210">210</span></p> - -<p>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.</p> - -<p>Among the muscles and nerves so intimately connected -run the minute capillaries of the blood, which furnish nourishment -to all.</p> - -<div class="figleft"> -<img src="images/i_210.jpg" alt="" /> -<div class="caption">Fig. 52.</div> -</div> - -<p>Fig. 52 represents an artery at <i>a</i>, which brings pure -blood to a muscle from the heart. After meandering -through the capillaries at <i>c</i>, to distribute -oxygen and food from the stomach, the -blood enters the vein, <i>b</i>, 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.</p> - -<p>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 <i>valves</i> 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<span class="pagenum" id="Page_211">211</span> -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.</p> - -<p>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.</p> - -<p>It is the universal law of the human frame that <em>exercise</em> 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.</p> - -<p>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.</p> - -<p>The only mode of preserving the health of these systems -is to keep up in them an equilibrium of action. For this<span class="pagenum" id="Page_212">212</span> -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.</p> - -<p>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.</p> - -<p>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 enjoy<span class="pagenum" id="Page_213">213</span>ments -often cloy; but the heavenly pleasure secured by -virtuous industry and benevolence, while it satisfies at the -time, awakens fresh desires for the continuance of so ennobling -a good.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_214">214</span></p> - - - - -<h3>CHAPTER IX.<br /> - -<small>HEALTHFUL FOOD AND DRINKS.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>These simple substances are constantly passing out of the -body through the lungs, skin, and other excreting organs.</p> - -<p>It is found that certain of these simple elements are used<span class="pagenum" id="Page_215">215</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<div class="figleft"> -<img src="images/i_216.jpg" alt="" /> -<div class="caption">Fig. 53.</div> -</div> - -<p>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 en<span class="pagenum" id="Page_216">216</span>larged -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.</p> - -<p>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.</p> - -<p>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 car<span class="pagenum" id="Page_217">217</span>bon, -and supply but very little of other nourishing elements, -while, to make them safe, much exercise in cold and pure air -is necessary. And yet it is the children of the rich, housed -in chambers and school-rooms most of their time, who are -fed with these dangerous dainties, thus weakening their constitutions, -and inducing fevers, colds, and many other diseases.</p> - -<p>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.</p> - -<p>We are now ready to consider intelligently the following -general principles in regard to the proper selection of food:</p> - -<p>Vegetable and animal food are equally healthful if apportioned -to the given circumstances.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_218">218</span></p> - -<p>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 <i>hunger</i> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_219">219</span></p> - -<p>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.</p> - -<p>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.</p> - - -<div class="figright"> -<img src="images/i_219.jpg" alt="" /> -<div class="caption">Fig. 54.</div> -</div> - -<p>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.</p> - -<p>As soon as the food -enters the stomach, -the muscles are excited by the nerves, and the <i>peristaltic motion</i> -commences: this is a powerful and constant exercise of<span class="pagenum" id="Page_220">220</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 com<span class="pagenum" id="Page_221">221</span>munity, -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.</p> - -<p>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.</p> - -<p>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 <em>stimulating</em>, 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.</p> - -<p>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 <em>lives faster</em> 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.</p> - -<p><span class="pagenum" id="Page_222">222</span></p> - -<p>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 <em>stimulating</em>, and for this reason is more readily digested.</p> - -<p>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.</p> - -<p>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.</p> - -<p>There is one caution as to the <em>mode</em> 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.</p> - -<p>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<span class="pagenum" id="Page_223">223</span> -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.</p> - -<p>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.</p> - -<p>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,<span class="pagenum" id="Page_224">224</span> -or the body weakened by fatigue, or when in a state of perspiration, -large quantities of cold drinks are injurious.</p> - -<p>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.</p> - -<p>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 -<em>bulk</em> 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.</p> - -<p>One fact on this subject is worthy of notice. In England, -under the administration of William Pitt, for two years or -more there was such a scarcity of wheat that, to make it -hold out longer, Parliament passed a law that the army -should have all their bread made of unbolted flour. The -result was, that the health of the soldiers improved so much -as to be a subject of surprise to themselves, the officers, and -the physicians. These last came out publicly and declared -that the soldiers never before were so robust and healthy; -and that disease had nearly disappeared from the army. -The civic physicians joined and pronounced it the healthiest -bread; and for a time schools, families, and public institu<span class="pagenum" id="Page_225">225</span>tions -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.</p> - -<p>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.</p> - -<p>The following, then, may be put down as the causes of a -debilitated constitution from the misuse of food: Eating -<em>too much</em>, eating <em>too often</em>, eating <em>too fast</em>, eating food and -condiments that are <em>too stimulating</em>, eating food that is <em>too -warm</em> or <em>too cold</em>, eating food that is <em>highly concentrated</em>, -without a proper admixture of less nourishing matter, and -eating hot food that is <em>difficult of digestion</em>.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_226">226</span> -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.</p> - -<p>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.</p> - -<p>In this country there are three forms in which the use of -such stimulants is common; namely, <i>alcoholic drinks</i>, <i>opium -mixtures</i>, and <i>tobacco</i>. These are all alike in the main peculiarity -of imparting that extra stimulus to the system which -tends to exhaust its powers.</p> - -<p>Multitudes in this nation are in the habitual use of some -one of these stimulants; and each person defends the indulgence -by certain arguments:</p> - -<p>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.</p> - -<p>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,<span class="pagenum" id="Page_227">227</span> -unless they are so diluted as to destroy any stimulating -power; and in this form they are seldom desired.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<a id="FNanchor_4_4" href="#Footnote_4_4" class="fnanchor">4</a> 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 <em>automatic</em>; 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.<span class="pagenum" id="Page_228">228</span> -In this condition a real disease of the brain is created, called -<b>oino-mania</b>, 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.</p> - -<p>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.</p> - -<p>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.”</p> - -<p>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.”</p> - -<p>Dr. Bell and Dr. Churchill, both high medical authorities,<span class="pagenum" id="Page_229">229</span> -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.”</p> - -<p>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 <i>pepsin</i>, 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>As one course, then, is perfectly safe, and another involves<span class="pagenum" id="Page_230">230</span> -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.”</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_231">231</span> -provide for a family conclude that it is not <em>their</em> 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?</p> - -<p>The impression common in this country, that <i>warm drinks</i>, -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.</p> - -<p>“<i>Water</i> 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.</p> - -<p>“The primary effect of all distilled and fermented liquors -is to <i>stimulate the nervous system and quicken the circulation</i>. -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<span class="pagenum" id="Page_232">232</span> -excitement, and consequently, as a general rule, the stimulus -of fermented liquors is injurious.”</p> - -<p>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.</p> - -<p>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.”</p> - -<p>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.</p> - -<p>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 <em>stimulate without nourishing</em>.</p> - -<p>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.</p> - -<p>It is important for every housekeeper to know that the -health of a family very much depends on the <em>purity</em> of water -used for cooking and drinking. There are three causes of<span class="pagenum" id="Page_233">233</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 <i>nicotine</i>, 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<span class="pagenum" id="Page_234">234</span> -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.”</p> - -<p>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.</p> - -<p>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.”</p> - -<p>It is increased <em>faith</em> or <em>belief</em> in the teachings of Christ’s -religion, as to the influence of this life upon the <em>life to come</em>, -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.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_235">235</span></p> - - - - -<h3>CHAPTER X.<br /> - -<small>CLEANLINESS.</small></h3> - - -<p>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.</p> - -<div class="figright"> -<img src="images/i_235.jpg" alt="" /> -<div class="caption">Fig. 55.</div> -</div> - -<p>Fig. 55 is a very highly magnified portion of the skin. -The layer marked 1 is the -outside, very thin skin, called -the <i>cuticle</i> or <i>scarf skin</i>. 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.</p> - -<p>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 <i>a</i> and -<i>b</i> are seen the roots of two hairs, which abound in certain<span class="pagenum" id="Page_236">236</span> -parts of the skin, and are nourished -by the blood of the capillaries.</p> - -<div class="figleft"> -<img src="images/i_236a.jpg" alt="" /> -<div class="caption">Fig. 56.</div> -</div> - -<p>At Fig. 57 is a magnified view -of another set of vessels, called -the <i>lymphatics</i> or <i>absorbents</i>. -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 <i>absorbent</i> or <i>lymphatic vessels</i> -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.</p> - -<div class="figright"> -<img src="images/i_236b.jpg" alt="" /> -<div class="caption">Fig. 57.</div> -</div> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_237">237</span> -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.</p> - -<div class="figright"> -<img src="images/i_237.jpg" alt="" /> -<div class="caption">Fig. 58.</div> -</div> - -<p>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 <i>twenty-eight miles</i>. What a wonderful apparatus -this! And what mischiefs must ensue when the drainage -from the body of such an extent as this becomes obstructed!</p> - -<p>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 <i>mucous membrane</i>, because it is constantly -secreting from the blood a slimy substance called <i>mucus</i>. -When it accumulates in the lungs, it is called <i>phlegm</i>. -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.</p> - -<p><span class="pagenum" id="Page_238">238</span></p> - - -<h4>SECRETING ORGANS.</h4> - -<p>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 <i>secreting -organs</i>. 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.</p> - -<p>Of the internal secreting organs, the <i>liver</i> 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 <i>bile</i>, and accumulated in a reservoir called the <i>gallbladder</i>. -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.</p> - -<p>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.</p> - -<p>The <i>pancreas</i>, 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.</p> - -<p>There are certain little glands near the eyes that secrete -the tears, and others near the mouth that secrete the saliva, -or spittle.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_239">239</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 <i>coughing</i>, which throw off -this substance.</p> - -<p>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 <i>diarrhea</i>. -Or if the kidneys are weak, there is an increased secretion -and discharge from them, to an unhealthy and injurious -extent.</p> - -<p>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;<span class="pagenum" id="Page_240">240</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_241">241</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_242">242</span> -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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_243">243</span></p> - - - - -<h3>CHAPTER XI.<br /> - -<small>CLOTHING.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>The bones are composed of two substances, one animal, -and the other mineral. The animal part is a very fine net-work, -called <i>cellular membrane</i>. 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<span class="pagenum" id="Page_244">244</span> -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.</p> - -<p>The bones are covered with a thin skin or membrane, filled -with small blood-vessels which convey nourishment to -them.</p> - -<p>Where the bones unite with others to form joints, they -are covered with <i>cartilage</i>, which is a smooth, white, elastic -substance. This enables the joints to move smoothly, while -its elasticity prevents injuries from sudden jars.</p> - -<p>The joints are bound together by strong, elastic bands -called <i>ligaments</i>, which hold them firmly and prevent dislocation.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_245">245</span> -other, the dark spaces showing the -disks or flat circular plates of cartilage -between them.</p> - -<div class="figright"> -<img src="images/i_245.jpg" alt="" /> -<div class="caption">Fig. 59.</div> -</div> - -<p>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.</p> - -<p>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.</p> - -<p>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 <i>lateral curvature of the spine</i>, making one shoulder higher -than the other.</p> - -<p>The evils consequent on modes of dress can never be remedied -until the process of <i>breathing</i> 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.</p> - -<p>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<span class="pagenum" id="Page_246">246</span> -supply. One is by <i>chest</i> -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.</p> - -<div class="figleft"> -<img src="images/i_246.jpg" alt="" /> -<div class="caption">Fig. 60. and 61.</div> -</div> - -<p>The other mode of filling the lungs is by <i>abdominal</i> -breathing, as illustrated by Fig. 61.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_247">247</span></p> - -<p>The <i>pelvis</i> is the bony basin supporting the spine, to -which the bones of the legs are fastened.</p> - -<p>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 <i>cellular membrane</i>. Now the liver, stomach, -and all the intestines below the diaphragm, have <i>no support -from above</i>, 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 <i>abdominal breathing</i>, -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Many a school-girl, whose waist was originally of a proper<span class="pagenum" id="Page_248">248</span> -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.</p> - -<p>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.</p> - -<p>Then the <i>stomach</i> 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 <i>gone</i>, -there is what is often called “a feeling of <i>goneness</i>.” 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.</p> - -<p>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.</p> - -<p>The <i>heart</i> 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.”</p> - -<p>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.</p> - -<p>Although these internal displacements are most common<span class="pagenum" id="Page_249">249</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.<span class="pagenum" id="Page_250">250</span> -And tender parents are unconsciously leading their lovely -and hapless daughters to this awful doom.</p> - -<p>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.</p> - -<p>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.<a id="FNanchor_5_5" href="#Footnote_5_5" class="fnanchor">5</a></p> - -<div class="figcenter"> -<img src="images/i_250.jpg" alt="" /> -<div class="caption">Fig. 62. <span class="gap40"> Fig. 63.</span></div> -</div> - -<p>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.</p> - -<p><span class="pagenum" id="Page_251">251</span></p> - -<p>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.</p> - -<p>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 <i>school-girl dress</i> 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_252">252</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 suffi<span class="pagenum" id="Page_253">253</span>cient -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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_254">254</span></p> - - - - -<h3>CHAPTER XII.<br /> - -<small>EARLY RISING.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_255">255</span> -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.</p> - -<p>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:</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_256">256</span></p> - -<p>Florence Nightingale writes: “Second only to fresh air -in importance for the sick is <em>light</em>. 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.”</p> - -<p>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.</p> - -<p>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 <i>leucoemia</i>, 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.”</p> - -<p>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<span class="pagenum" id="Page_257">257</span> -the good old ways of our forefathers, to rise with the sun, -and retire to rest “when the bell rings for nine o’clock.”</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Another reason for early rising is, that it is indispensable<span class="pagenum" id="Page_258">258</span> -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.</p> - -<p>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.</p> - -<p>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,<span class="pagenum" id="Page_259">259</span> -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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_260">260</span></p> - - - - -<h3>CHAPTER XIII.<br /> - -<small>DOMESTIC MANNERS.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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,<span class="pagenum" id="Page_261">261</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_262">262</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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:</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_263">263</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_264">264</span> -youth and strength; and the feebler sex, of more vigorous -man.<a id="FNanchor_6_6" href="#Footnote_6_6" class="fnanchor">6</a></p> - -<p>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.</p> - -<p>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 <em>all</em>.</p> - -<p>Good manners can be successfully cultivated only in early -life and in the domestic circle. There is nothing which depends -so much upon <em>habit</em> as the constantly recurring pro<span class="pagenum" id="Page_265">265</span>prieties -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.</p> - -<p>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.</p> - -<p>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.”</p> - -<p>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, <em>self-sacrificing love</em>. 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.</p> - -<p><span class="pagenum" id="Page_266">266</span></p> - -<p>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.</p> - -<p>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.”</p> - -<p>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.</p> - -<p>These general principles being stated, some details in regard -to domestic manners will be enumerated.</p> - -<p>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<span class="pagenum" id="Page_267">267</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 ex<span class="pagenum" id="Page_268">268</span>pressed -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Another topic, under this head, may be called <i>table manners</i>. -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<span class="pagenum" id="Page_269">269</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 ap<span class="pagenum" id="Page_270">270</span>pointed -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.</p> - -<p>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 <em>gentleman</em> and <em>gentlewoman</em> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 disadvan<span class="pagenum" id="Page_271">271</span>tages -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_272">272</span> -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.”</p> - -<p>Thus, <em>facts</em> 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 -<em>to all</em>.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 ad<span class="pagenum" id="Page_273">273</span>vantages -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.</p> - -<p>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.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_274">274</span></p> - - - - -<h3>CHAPTER XIV.<br /> - -<small>THE PRESERVATION OF GOOD TEMPER IN THE HOUSEKEEPER.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_275">275</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>The following considerations may aid in preparing a woman -to meet such daily crosses with even a cheerful temper -and tones.</p> - -<p><span class="pagenum" id="Page_276">276</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Another important rule is, to form all plans and arrange<span class="pagenum" id="Page_277">277</span>ments -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.</p> - -<p>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 <em>must</em> 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.</p> - -<p>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 <em>is</em> 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. <em>Perfect silence</em> 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.</p> - -<p>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 <em>never</em> necessary; -that <em>in all cases</em> reproof administered in calm tones would be -better. A case will be given in illustration.</p> - -<p><span class="pagenum" id="Page_278">278</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 <em>scold</em>; and the further a -woman departs from all approach to it, the more perfectly -she sustains her character as a lady.</p> - -<p>Another method of securing equanimity amidst the trials<span class="pagenum" id="Page_279">279</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>A woman, therefore, needs to cultivate the <em>habitual</em> 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<span class="pagenum" id="Page_280">280</span> -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.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_281">281</span></p> - - - - -<h3>CHAPTER XV.<br /> - -<small>HABITS OF SYSTEM AND ORDER.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_282">282</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>There is no one thing more necessary to a housekeeper, -in performing her varied duties, than <em>a habit of system and -order</em>; and yet the peculiarly desultory nature of wome<span class="pagenum" id="Page_283">283</span>n’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.</p> - -<p>A wise economy is nowhere more conspicuous than in a -systematic <em>apportionment of time</em> 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.</p> - -<p>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.</p> - -<p>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 <em>general principles</em>, -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<span class="pagenum" id="Page_284">284</span> -sacrificed, these shall be the leading object, in all her arrangements, -in respect to time, money, and attention.</p> - -<p>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.”</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_285">285</span></p> - -<p>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.</p> - -<p>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 <em>aim</em> 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.</p> - -<p>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.</p> - -<p>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 dwell<span class="pagenum" id="Page_286">286</span>ings, -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.</p> - -<p>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.</p> - -<p>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 <em>as much</em> 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.</p> - -<p>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.</p> - -<p>In regard to the minutiæ of family work, the writer has<span class="pagenum" id="Page_287">287</span> -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.</p> - -<p>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,<span class="pagenum" id="Page_288">288</span> -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.</p> - -<p>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.</p> - -<p>Another important item in systematic economy is, the apportioning -of <em>regular</em> employment to the various members -of a family. If a housekeeper can secure the co-operation -of <em>all</em> 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 <em>systematic</em> and <em>regular</em> 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 in<span class="pagenum" id="Page_289">289</span>dustrious, -while proper instruction, system, and encouragement, -made these services rather a pleasure than otherwise -to the children.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_290">290</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>The difficulty in such cases is, that they attempt too -much at a time. There is nothing which so much depends -upon <em>habit</em> 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 at<span class="pagenum" id="Page_291">291</span>tempt -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_292">292</span> -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.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_293">293</span></p> - - - - -<h3>CHAPTER XVI.<br /> - -<small>HEALTH OF MIND.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>In exhibiting the causes which injure the health of the -mind, we shall find them to be partly physical, partly intellectual, -and partly moral.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_294">294</span></p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_295">295</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>There has been a most appalling amount of suffering, de<span class="pagenum" id="Page_296">296</span>rangement, -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.<span class="pagenum" id="Page_297">297</span> -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.”</p> - -<p>“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.”</p> - -<p>“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.”</p> - -<p>These remarks of a medical man illustrate the principles<span class="pagenum" id="Page_298">298</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_299">299</span> -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!</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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, dis<span class="pagenum" id="Page_300">300</span>satisfaction -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.”</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_301">301</span></p> - - - - -<h3>CHAPTER XVII.<br /> - -<small>CARE OF THE AGED.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>In the first place, the object for which the aged are preserved -in life, when in many cases they would rejoice to de<span class="pagenum" id="Page_302">302</span>part, -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>As the exercise of all our faculties tends to increase their<span class="pagenum" id="Page_303">303</span> -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 <em>stimulus</em> 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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_304">304</span> -ye have done it to the least of these my brethren, ye have -done it to me.”</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_305">305</span></p> - - - - -<h3>CHAPTER XVIII.<br /> - -<small>THE CARE OF DOMESTIC ANIMALS.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_306">306</span> -snappish, and liable to hurt those of whom they are not -afraid.</p> - -<p>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.</p> - -<p>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.</p> - -<p><i>Shelter</i> 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.</p> - -<p><i>Cleanliness</i> 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.</p> - -<p><span class="pagenum" id="Page_307">307</span></p> - -<p>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.</p> - -<p><i>Parasitic Vermin.</i>—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 <i>carbolic acid soap</i>. 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.</p> - -<p><i>Salt and Water.</i>—All animals except poultry require salt, -and all free supplies of fresh water.</p> - -<p><i>Light.</i>—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 <em>sun</em>em 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.</p> - -<p><i>Exercise</i> 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.</p> - -<p><i>Breeding.</i>—Always use thorough-bred males, and improvement -is certain.</p> - -<p><i>Horses.</i>—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<span class="pagenum" id="Page_308">308</span> -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.</p> - -<p>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, -<i>grease</i> or <i>scratches</i>, 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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_309">309</span></p> - -<p><i>Cows.</i>—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.</p> - -<p>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 <i>dry</i> 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<span class="pagenum" id="Page_310">310</span> -apart as possible. Never stop while milking till done, as -this will cause the cow to stop giving milk.</p> - -<p>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.</p> - -<p>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.</p> - -<p><i>Swine.</i>—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.</p> - -<p><i>Sheep.</i>—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<span class="pagenum" id="Page_311">311</span> -share of food and make themselves sick. This must be -guarded against, and the flock sorted, keeping the weaker -and stronger apart.</p> - -<p>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.</p> - -<p><i>Poultry.</i>—Few objects of labor are more remunerative -than poultry, raised on a moderate scale. <i>Turkeys</i>, 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. -<i>Geese</i> need water and good grass pasture. <i>Ducks</i> 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. <i>Fowls</i> 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<span class="pagenum" id="Page_312">312</span> -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.</p> - -<p>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.</p> - -<hr class="tb" /> - -<p>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.</p> - -<p><i>Bees.</i>—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.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_313">313</span></p> - - - - -<h3>CHAPTER XIX.<br /> - -<small>CARE OF THE SICK.</small></h3> - - -<p>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.”</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_314">314</span> -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.</p> - -<p>In case of illness from improper food, or excess in eating, -<i>fasting</i> 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.</p> - -<p>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.”</p> - -<p>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.” <em>Habit</em> “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,<span class="pagenum" id="Page_315">315</span> -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;<a id="FNanchor_7_7" href="#Footnote_7_7" class="fnanchor">7</a> and lastly, by proportioning -the quantity of food to the wants of the system, and the -condition of the digestive organs.</p> - -<p>“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.</p> - -<p>“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.”</p> - -<p>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<span class="pagenum" id="Page_316">316</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_317">317</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>One very important particular in the case of those who -are delicate in constitution, as well as in the case of the sick,<span class="pagenum" id="Page_318">318</span> -is the preservation of warmth, especially in the hands and -the feet. The <em>equal</em> 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Be careful to understand a physician’s directions, and <em>to<span class="pagenum" id="Page_319">319</span> -obey them implicitly</em>. 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.</p> - -<p>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.</p> - -<p>Be careful to label all powders, and particularly all <i>white -powders</i>, as many poisonous medicines in this form are easily -mistaken for others which are harmless.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>“<i>Knowledge</i>, the assurance that one knows what to do, -always gives <em>presence of mind</em>—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.”</p> - -<p>“We are slow to learn the mighty influence of common<span class="pagenum" id="Page_320">320</span> -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.”</p> - -<p>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.</p> - -<p>“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 <em>three hours</em> in vain to -banish the annoyance, she was forced to ask to have the -cushion placed right.”</p> - -<p>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.</p> - -<p>“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<span class="pagenum" id="Page_321">321</span> -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.’</p> - -<p>“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.</p> - -<p>“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.’</p> - -<p>“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<span class="pagenum" id="Page_322">322</span> -when such an one has been procured; and what a treasure -seemed found!</p> - -<p>“There is very commonly an extreme susceptibility in the -sick to the <em>moral atmosphere</em> 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!”</p> - -<p>Is there any reason why every Protestant woman should -not be trained for this self-denying office as <em>a duty owed to -God</em>?</p> - -<p>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?</p> - -<p>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.”</p> - -<p>One of the blessed opportunities for such ministries is -given to children in the cultivation of flowers. The entrance<span class="pagenum" id="Page_323">323</span> -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.”</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_324">324</span></p> - - - - -<h3>CHAPTER XX.<br /> - -<small>FIRES AND LIGHTS.</small></h3> - - -<p>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.</p> - -<p>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.</p> - - -<h4>STOVES AND GRATES.</h4> - -<p>Rooms heated by stoves should always have some opening -for the admission of fresh air, or they will be injurious<span class="pagenum" id="Page_325">325</span> -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.</p> - -<p>For those who use <i>anthracite coal</i>, 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 <i>bituminous -coal</i> 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.</p> - -<p>Coal-stoves should be carefully put up, as cracks in the -pipe, especially in sleeping-rooms, are dangerous.</p> - - -<h4>LIGHTS.</h4> - -<p>Professor Phin, of the <i>Manufacturer and Builder</i>, has -kindly given us some late information on this important -topic, which will be found valuable.</p> - -<p>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 coal<span class="pagenum" id="Page_326">326</span>oil, -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.</p> - -<p>The effect produced by light on the eyes depends upon -the following points: First, <i>Steadiness</i>. 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, <i>Color</i>. 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.</p> - -<p>The third point which demands attention is the <i>amount -of heat</i> 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.</p> - -<p>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<span class="pagenum" id="Page_327">327</span> -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.</p> - -<p>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 <i>safety</i>, -and its <i>light-giving qualities</i>. 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.</p> - -<p>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<span class="pagenum" id="Page_328">328</span> -purpose, or a pair of <em>sharp</em> 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.</p> - -<p>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.</p> - -<p>In regard to <i>shades</i>, 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.</p> - - -<h4>TO MAKE CANDLES.</h4> - -<p>The nicest candles are those run in molds. For this purpose, -melt together one quarter of a pound of white wax,<span class="pagenum" id="Page_329">329</span> -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.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_330">330</span></p> - - - - -<h3>CHAPTER XXI.<br /> - -<small>ON THE CARE OF ROOMS.</small></h3> - - -<p>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 <i lang="la">vicè versa</i>. Pictures -always look best on light walls.</p> - -<p>In selecting carpets for rooms much used, it is poor economy -to buy cheap ones. <i>Ingrain</i> carpets, of close texture, -and the <i>three-ply</i> carpets, are best for common use. <i>Brussels</i> -carpets do not wear so long as the three-ply ones, because -they can not be turned. <i>Wilton</i> carpets wear badly, and -<i>Venetians</i> are good only for halls and stairs.</p> - -<p>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.</p> - -<p>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.</p> - -<p>In cutting carpets, make them three or four inches shorter -than the room, to allow for stretching. Begin to cut <em>in the -middle</em> 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 <i>ball-stitch</i>. 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<span class="pagenum" id="Page_331">331</span> -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 <em>the whole</em> 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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, Ve<span class="pagenum" id="Page_332">332</span>netian, -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><i>House-cleaning</i> should be done in dry, warm weather. -Several friends of the writer maintain that cleaning paint, -and windows, and floors in <em>hard</em>, <em>cold</em> 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<span class="pagenum" id="Page_333">333</span> -be washed with a long brush made for the purpose; and -they should be rinsed, by throwing upon them water containing -a little saltpetre.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Mahogany furniture should be made in the spring, and -stand some months before it is used, or it will shrink and<span class="pagenum" id="Page_334">334</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_335">335</span> -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.</p> - - - -<h4>ON THE CARE OF BREAKFAST AND DINING ROOMS.</h4> - -<p>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.</p> - -<p>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. <i>Doilies</i> 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.</p> - -<p>Casters and salt-stands should be put in order, every<span class="pagenum" id="Page_336">336</span> -morning, when washing the breakfast things. Always, if -possible, provide <em>fine</em> and <em>dry</em> 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.</p> - -<p>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.</p> - - -<h4>ON SETTING TABLES.</h4> - -<p>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<span class="pagenum" id="Page_337">337</span> -the following rules in plain sight, in the place where the articles -for setting tables are kept.</p> - - -<h4>RULES FOR SETTING A TABLE.</h4> - -<p>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 <em>legs</em> are in the right position to support the leaves.</p> - -<p>2. Lay the table-cloth square with the table, <em>right side up</em>, -smooth and even.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - - -<h4>FOR DINNER.</h4> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_338">338</span> -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.</p> - -<p>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.</p> - -<p>5. Put a small knife and fork by the pickles, and also by -any other dishes which need them. Then place the chairs.</p> - - -<h4>ON WAITING AT TABLE.</h4> - -<p>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.</p> - -<p>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.</p> - - -<h4>ON CARVING AND HELPING AT TABLE.</h4> - -<p>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<span class="pagenum" id="Page_339">339</span> -the collar bone, cut off the side pieces, and then cut the carcass -in two. Divide the joints in the leg of a turkey.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - - -<h4>ON THE CARE OF CHAMBERS AND BEDROOMS.</h4> - -<p>Every mistress of a family should see not only that all -sleeping-rooms in her house <em>can be</em> 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 admit<span class="pagenum" id="Page_340">340</span>ted; -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 <i>wardrobe</i> 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_341">341</span> -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 <i>cotton -comforter</i>, 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.</p> - -<p>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:</p> - -<p>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 -<em>marking</em> 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<span class="pagenum" id="Page_342">342</span> -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.</p> - -<p>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.</p> - - -<h4>ON PACKING AND STORING ARTICLES.</h4> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>In packing trunks for traveling, put all heavy articles at<span class="pagenum" id="Page_343">343</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.”</p> - - -<h4>ON THE CARE OF THE KITCHEN, CELLAR, AND STORE-ROOM.</h4> - -<p>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<span class="pagenum" id="Page_344">344</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - - -<h4>ON WASHING DISHES.</h4> - -<p>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<span class="pagenum" id="Page_345">345</span> -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.</p> - - -<h4>RULES FOR WASHING DISHES.</h4> - -<p>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.</p> - -<p>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.</p> - -<p>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, <em>being careful that the handles are never put in -water</em>; wipe them, and then lay them in a knife-dish to be -scoured.</p> - -<p>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.</p> - -<p>Some persons keep a deep and narrow vessel, in which to -wash knives with a swab, so that a careless domestic <em>can not</em> -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.</p> - -<p><span class="pagenum" id="Page_346">346</span></p> - - -<h4>KITCHEN FURNITURE.</h4> - -<p><i>Crockery.</i>—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.</p> - -<p><i>Iron Ware.</i>—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.</p> - -<p>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.</p> - -<p><i>Tin Ware.</i>—Bread-pans; large and small patty-pans; cake<span class="pagenum" id="Page_347">347</span>pans, -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.</p> - -<p><i>Wooden Ware.</i>—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.</p> - -<p><i>Basket Ware.</i>—Baskets of all sizes, for eggs, fruit, marketing, -clothes, etc.; also chip-baskets. When often used, they -should be washed in hot suds.</p> - -<p><i>Other Articles.</i>—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.</p> - -<p>In a drawer or cupboard should be placed cotton table-cloths -for kitchen use; nice crash towels for tumblers,<span class="pagenum" id="Page_348">348</span> -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.</p> - -<p>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.</p> - - -<h4>CARE OF THE CELLAR.</h4> - -<p>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.</p> - - -<h4>STORE-ROOM.</h4> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_349">349</span></p> - - - - -<h3>CHAPTER XXII.<br /> - -<small>THE CARE OF YARDS AND GARDENS.</small></h3> - - -<p>First, let us say a few words on the <i>Preparation of Soil</i>. -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.</p> - -<p><i>To prepare Soil for Pot-plants</i>, 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.</p> - -<p><i>To prepare a Hot-Bed</i>, 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<span class="pagenum" id="Page_350">350</span> -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.</p> - -<p><i>For Planting Flower Seeds</i>.—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.</p> - -<p><i>To plant Garden Seeds</i>, 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<span class="pagenum" id="Page_351">351</span> -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.</p> - -<p><i>Transplanting</i> 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.</p> - -<p><i>To Re-pot House Plants</i>, 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. -<i> -In the Laying out of Yards and Gardens</i>, 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<span class="pagenum" id="Page_352">352</span> -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.</p> - -<p>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.</p> - -<p><i>For transplanting Trees</i>, 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. <em>Be careful not to let the tree be -more than an inch deeper than it was before.</em> 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.</p> - -<p><i>The Care of House Plants</i> 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<span class="pagenum" id="Page_353">353</span> -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.</p> - - -<h4>THE PROPAGATION OF PLANTS.</h4> - -<p>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.</p> - -<p>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.</p> - -<p><i>Budding and Grafting</i>, 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.</p> - -<p>The following are directions for <i>budding</i>; which may be -performed at any time from July to September:</p> - -<p><span class="pagenum" id="Page_354">354</span></p> - -<div class="figleft"> -<img src="images/i_354.jpg" alt="" /> -<div class="caption">Fig. 64.</div> -</div> - -<p>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 <i>a</i>, of the bud, shall pass to a, of the -stock; then <i>b</i>, 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.</p> - -<p>Seed-fruit can be budded into any other seed fruit, and<span class="pagenum" id="Page_355">355</span> -stone-fruit into any other stone-fruit; but stone and seed -fruits can not be thus mingled.</p> - -<p>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.</p> - -<div class="figleft"> -<img src="images/i_355.jpg" alt="" /> -<div class="caption">Fig. 65.</div> -</div> - -<p><i>Ingrafting</i> 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.</p> - -<p>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 <i>one</i> 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.</p> - -<p>The next cut (Fig. 66) exhibits the mode called stock-grafting; -<i>a</i> being the limb of a large tree, which is sawed -off and split, and is to be held open by a small wedge till<span class="pagenum" id="Page_356">356</span> -the grafts are put in. A graft inserted in the limb is shown -at <i>b</i>, and at <i>c</i> is one not inserted, but designed to be put in -at <i>d</i>, 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.</p> - -<div class="figleft"> -<img src="images/i_356.jpg" alt="" /> -<div class="caption">Fig. 66.</div> -</div> - -<p><i>Pruning</i> 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.</p> - -<p><i>Thinning</i> 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<span class="pagenum" id="Page_357">357</span> -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 <em>very large</em> 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.</p> - - -<h4>THE CULTIVATION OF FRUIT.</h4> - -<p>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.</p> - -<p>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.<span class="pagenum" id="Page_358">358</span> -Peach-trees sometimes bear in two years from budding, and -in four years from planting if well kept.</p> - -<p>In a year after transplanting, take pains to train the head -aright. Straight upright branches produce <i>gourmands</i>, 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 <em>under</em> the top -soil has much to do with the health of the trees. If it be -what is called <i>hard-pan</i>, the trees will deteriorate. Trees -need to be manured and to have the soil kept open and free -from weeds.</p> - -<p><i>Filberts</i> can be raised in any part of this country.</p> - -<p><i>Figs</i> 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.</p> - -<p><i>Currants</i> 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.</p> - -<p><i>Gooseberries</i> 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.</p> - -<p><i>Raspberries</i> 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.</p> - -<p><i>Strawberries</i> 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<span class="pagenum" id="Page_359">359</span> -them. A part of these plants are <i>non-bearers</i>. These have -large flowers with showy stamens and high black anthers. -The <i>bearers</i> 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.</p> - -<p><i>To raise Grapes</i>, 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 <i>aslant</i>, so that all the eyes but one -shall be covered.</p> - -<p>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<span class="pagenum" id="Page_360">360</span> -cotton, sawdust or sand. Some sawdust gives a bad flavor -to the fruit.</p> - -<p><i>Modes of preserving Fruit-Trees.</i>—Heaps of ashes or tanner’s -bark around peach-trees prevent the attack of the -worm. The <i>yellows</i> 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.</p> - -<p>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.</p> - -<p>The <i>fire-blight</i> or <i>brûlure</i> 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.</p> - -<p>The <i>curculio</i>, 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 -<i>canker-worm</i> can be checked by applying a bandage around -the body of the tree, and every evening smearing it with -fresh tar.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_361">361</span></p> - - - - -<h3>CHAPTER XXIII.<br /> - -<small>SEWING, CUTTING, AND FITTING.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>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 neg<span class="pagenum" id="Page_362">362</span>lected -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_363">363</span> -the performance of the allotted task in less than the allotted -time is to be rewarded with the time, thus gained, for play.</p> - -<p>Next, let the class cut broad strips of paper, and practice -doubling them in a <i>hem</i>, first narrow and then broad. This -also cultivates the eyes and trains the fingers.</p> - -<p>Then give a lesson to teach the use of the thimble, using -a needle without thread, and paper slips to set the needle -through.</p> - -<p>Let the class now have pieces of cheap and thin unbleached -cotton, and cut off from it strips two inches wide, -being directed to <i>cut by a thread</i>, 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, <i>turned down and pinched</i> -to prepare for oversewing, and then put together and <i>basted</i> -with a needle and thread, the teacher setting the example.</p> - -<p>This last operation is intended to prepare two strips to -be sewed together by <i>oversewing</i>. In this operation <i>colored</i> -thread should be used in order to make the stitches show -more distinctly. Meantime, the pupil is trained to make -the stitches <i>equal in depth</i>, and also at <i>equal distances</i>.</p> - -<p>The teacher is to be provided with a blank book for each -pupil, and on the first page is to be inscribed, <i>Oversewing</i>. -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.</p> - -<p>The next lesson is <i>Hemming</i>. 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.</p> - -<p>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 <i>equal</i> in size and <i>regular</i> in both <i>slant</i> and <i>distances</i>. -When this is well executed, the specimen is to be -fastened to another page of the child’s book, under the word -<i>Hemming</i>. 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.</p> - -<p><span class="pagenum" id="Page_364">364</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>It is the hope of the writer that a day is coming when <em>all</em> -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<span class="pagenum" id="Page_365">365</span> -become widows. This is what is done for daughters in European -countries, and should be done in our own.</p> - -<p>Institutions for training women to employments suitable -for their sex should be established and <em>endowed</em>, the same as -agricultural and other professional schools for men. When -this is done, there will be a <em>liberal profession</em> 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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_366">366</span></p> - - - - -<h3>CHAPTER XXIV.<br /> - -<small>ACCIDENTS AND ANTIDOTES.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_367">367</span> -(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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Certain articles are often kept in the house for cooking or -medical purposes, and sometimes by mistake are taken in -quantities that are poisonous.</p> - -<p><i>Soda</i>, <i>Saleratus</i>, <i>Potash</i>, 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<span class="pagenum" id="Page_368">368</span> -quantities of tepid water should be drank after these antidotes -are taken, so as to produce vomiting.</p> - -<p><i>Lime</i> or <i>baryta</i> and its compounds demand a solution of -glauber salts or of sulphuric acid.</p> - -<p><i>Iodine</i> or <i>Iodide of Potassium</i> 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.</p> - -<p><i>Prussic Acid</i>, 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. <i>Antimony</i> and its compounds demand -drinks of oak bark, or gall-nuts, or very strong green tea.</p> - -<p><i>Arsenic</i> demands oil or melted fat, with magnesia or lime -water in large quantities, till vomiting occurs.</p> - -<p><i>Corrosive Sublimate</i>, (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.</p> - -<p><i>Lead</i> and its compounds require a dilution of Epsom or -Glauber salts, or some strong acid drink, as lemon or tomatoes.</p> - -<p><i>Nitrate of Silver</i> demands salt water drank till vomiting -occurs.</p> - -<p><i>Phosphorus</i> (sometimes taken by children from matches) -needs magnesia and copious drinks of gum Arabic, or gum-water -of any sort.</p> - -<p><i>Alcohol</i>, in dangerous quantities, demands vomiting with -warm water.</p> - -<p>When one is violently sick from excessive use of <i>tobacco</i>, -vomiting is a relief, if it arise spontaneously. After that,<span class="pagenum" id="Page_369">369</span> -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.</p> - -<p><i>Opium</i> 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.</p> - -<p><i>Strychnia</i> demands also quick emetics.</p> - -<p>The stomach should be emptied always after taking any -of these antidotes, by a warm-water emetic.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 <i>no farther</i> than this extent.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_370">370</span></p> - - - - -<h3>CHAPTER XXV.<br /> - -<small>ON THE RIGHT USE OF TIME AND PROPERTY.</small></h3> - - -<p>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.</p> - -<p>It is a fact that whenever men notice any method which -will <em>best</em> secure any end aimed at, they call it <em>right</em>. And so -the word <em>right</em>, as men ordinarily use the term, signifies the -method or rule for securing an end designed.</p> - -<p>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, <em>not</em> to produce enjoyment or happiness of any -sort or degree, but to produce the <em>best</em> good for all concerned -both as to quality and amount.</p> - -<p>In proof of this, we find that when any plan or action is -proposed, and it is shown that on one alternative the <em>best</em> -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 <em>is</em> for the best good of individuals -and society; but all agree that whatever is for the -<em>best</em> good of all concerned is <em>right</em>. We therefore assume -that it is an intuitive principle or belief in all rational minds, -that <em>happiness-making on the best and largest scale is the end -or purpose for which all things are made</em>.</p> - -<p>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<span class="pagenum" id="Page_371">371</span> -for which we are made, or, in other words, <em>to act right</em>, we -must obey these laws.</p> - -<p>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 -<em>moral character</em>. 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 <em>heart</em>, which literally is the organ that controls -the body.</p> - -<p>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.</p> - -<p>Again, we find that all decisions as to what is best and -right are regulated by the <em>dangers</em> 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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_372">372</span> -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.</p> - -<p>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.</p> - -<p>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 <em>instinctive -love</em> 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.</p> - -<p>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 <em>voluntary<span class="pagenum" id="Page_373">373</span> -love</em> 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 <em>as thyself</em>.” 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.</p> - -<p>This is the principle of mind which gives its true meaning -to the great law of love, which in this aspect reads thus:</p> - -<p>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.</p> - -<p>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.”</p> - -<p>“He that hath my commandments and keepeth them, he -it is that loveth me.”</p> - -<p>“If a man love me, he will keep my words;”—“he that -loveth me not, keepeth not my sayings.”</p> - -<p>“That the world may know that I love the Father, as the -Father gave me commandment, even so I do.”</p> - -<p>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.</p> - -<p>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 hu<span class="pagenum" id="Page_374">374</span>miliation, -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.</p> - -<p>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 <em>is</em> -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 <em>heart</em>, or <em>chief desire</em>, 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.</p> - -<p>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 “<em>faith</em>” -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.</p> - -<p>So the “<em>repentance</em>” 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.”</p> - -<p>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.”</p> - -<p>The principle is this: The use of property and the use of -time must be so regulated as to accomplish <em>all in our power</em>,<span class="pagenum" id="Page_375">375</span> -<em>to save as many as possible</em> 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.</p> - -<p>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 <em>right apportionment</em> of time to these various duties -which constitutes its true economy.</p> - -<p>In deciding respecting the rectitude of our pursuits, we -are bound to aim at <em>the most</em> 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 wheth<span class="pagenum" id="Page_376">376</span>er -it ministers to good or evil; and seek amusements without -reference to the great end to which they should minister.</p> - -<p>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 <em>highest</em> -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.</p> - -<p>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 <em>temporal</em> 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.</p> - -<p>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,<span class="pagenum" id="Page_377">377</span> -and those temporal rewards and penalties as secured habitual -obedience, were all that was required.</p> - -<p>The proportion of time and property which every Jew -was required to devote to intellectual, benevolent, and religious -purposes, was as follows:</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_378">378</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 <em>character</em> as prepares a man to enjoy what he -holds. God perceives that human character can be most<span class="pagenum" id="Page_379">379</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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, in<span class="pagenum" id="Page_380">380</span>stead -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.</p> - -<p>But there are cheering examples of the contrary spirit and -prejudice, some of which will be here recorded, to influence -and encourage others.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_381">381</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_382">382</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>But on this point one important distinction needs to be<span class="pagenum" id="Page_383">383</span> -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.</p> - -<p>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.</p> - -<p>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 <em>superfluities</em>; -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<span class="pagenum" id="Page_384">384</span> -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.</p> - -<p>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 -<em>aim</em> 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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_385">385</span> -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.</p> - -<p>In making an examination on this subject, it is sometimes -the case that a woman will count among the <em>necessaries</em> 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 <em>duties</em> 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, <em>first of all</em>, “the -kingdom of God and his righteousness.”</p> - -<p>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.</p> - -<p>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 wound<span class="pagenum" id="Page_386">386</span>ed -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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_387">387</span> -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.</p> - -<p>Another point to be attended to is the importance of -maintaining a system of <em>associated</em> 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.</p> - -<p>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;<span class="pagenum" id="Page_388">388</span> -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.</p> - -<p>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,<span class="pagenum" id="Page_389">389</span> -unless there is a large proportion of intelligent, benevolent, -and self-denying persons who unite in a systematic plan.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_390">390</span></p> - - - - -<h3>CHAPTER XXVI.<br /> - -<small>THE CARE OF INFANTS.</small></h3> - - -<p>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?</p> - -<p>“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.</p> - -<p>“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<span class="pagenum" id="Page_391">391</span> -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.</p> - -<p>“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.</p> - -<p>“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!”</p> - -<p><span class="pagenum" id="Page_392">392</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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!”</p> - -<p>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 <em>remember</em> its contents.</p> - -<p>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.</p> - -<p>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.”</p> - -<p><span class="pagenum" id="Page_393">393</span></p> - -<p>“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.</p> - -<p>“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.</p> - -<p>“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.”</p> - -<p>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.</p> - -<p>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 some<span class="pagenum" id="Page_394">394</span>thing -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.</p> - -<p>“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.”</p> - -<p>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:</p> - -<p>“Take particular care of the <i>food</i> 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 <i>white</i> 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 <i>bread</i>, <i>cake</i>, or <i>meat</i>, 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 <i>still-slops</i>, as is often the -case in cities, furnish milk which is very unhealthful.”</p> - -<p>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<span class="pagenum" id="Page_395">395</span> -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.”</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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,<span class="pagenum" id="Page_396">396</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>“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 <i>cholera infantum</i>.’ The true restoratives for a child -threatened with disease are cool air, cool bathing, and cool -drinks of simple water, in addition to <em>proper</em> food, at stated -intervals.”</p> - -<p>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 <em>appeared</em> 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 di<span class="pagenum" id="Page_397">397</span>rection -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.</p> - -<p>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 <em>creep</em>, 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.</p> - -<p>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.</p> - -<p>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,<span class="pagenum" id="Page_398">398</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 <i>scurvy</i>, and is shown by an accumulation -around the teeth and by inflamed gums that bleed<span class="pagenum" id="Page_399">399</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>In case of constipation, this preparation of food is useful:</p> - -<p>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.</p> - -<p>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.</p> - -<p>In case of diarrhea, walk with the child in arms a great -deal in the open air, and give it rice-water to drink.</p> - -<p><span class="pagenum" id="Page_400">400</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 <cite>New York Medical Record</cite> -for November, 1868; this can be obtained by inclosing -twenty cents to the editor, with the post-office address of -the applicant.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_401">401</span></p> - - - - -<h3>CHAPTER XXVII.<br /> - -<small>THE MANAGEMENT OF YOUNG CHILDREN.</small></h3> - - -<p>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 <i>biliary secretion</i>. -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.”</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_402">402</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 <em>well-ventilated</em> 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.</p> - -<p><span class="pagenum" id="Page_403">403</span></p> - -<p>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.</p> - -<p>But children can be very early taught that their happiness, -both now and hereafter, depends on the formation of -<em>habits</em> 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.</p> - -<p>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.</p> - -<p>Parents have learned, by experience, that children can be -constrained by authority and penalties to exercise self-denial, -for <em>their own</em> good, till a habit is formed which makes the -duty comparatively easy. For example, well-trained children -can be accustomed to deny themselves tempting arti<span class="pagenum" id="Page_404">404</span>cles -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.</p> - -<p>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 <em>authority</em>, 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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_405">405</span> -some of the most valuable principles of character are chilled, -or forever blasted.</p> - -<p>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.</p> - -<p>The medium course is for the parent to take the attitude -of a superior in age, knowledge, and relation, who has a perfect -<em>right</em> to control every action of the child, and that, too, -without giving any reason for the requisitions. “Obey <em>because -your parent commands</em>,” is always a proper and sufficient -reason: though not always the best to give.</p> - -<p>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.</p> - -<p>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 dis<span class="pagenum" id="Page_406">406</span>covery; -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.</p> - -<p>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.</p> - -<p>Next to the want of all government, the two most fruitful -sources of evil to children are, <em>unsteadiness</em> in government -and <em>over-government</em>. 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.</p> - -<p><span class="pagenum" id="Page_407">407</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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:</p> - -<p>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,<span class="pagenum" id="Page_408">408</span> -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.</p> - -<p>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. <em>Love</em> and <em>hope</em> are the -principles that should be mainly relied on in forming the -habits of childhood.</p> - -<p>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.</p> - -<p>The writer has been in some families where the most efficient -and steady government has been sustained without the<span class="pagenum" id="Page_409">409</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 grati<span class="pagenum" id="Page_410">410</span>fied; -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.</p> - -<p>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 <em>honesty</em>, both in word -and deed. It is not merely teaching children to avoid absolute -lying, which is needed: <em>all kinds of deceit</em> 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 <em>run in debt</em>, 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.</p> - -<p>Quite as important in family and school training is enforcing -the <em>law that protects character</em>, 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.</p> - -<p>This law of benevolence and rectitude is this: every per<span class="pagenum" id="Page_411">411</span>son -who has established a fair character in any direction -should have it upheld by <em>all</em>, as a protection against unproved -rumors that impeach this character. Such rumors -should <em>always</em> be met with the question, Is it <em>proved</em> by -<em>proper</em> evidence? If it is not, then it is a slander, and whoever -aids to circulate it should be treated as an abettor of -slander.</p> - -<p>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.</p> - -<p>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. <em>Established character</em> -should protect both the person thus maligned and also their -nearest friends from hearing, much less from noticing, such -mean and disgraceful assaults.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_412">412</span> -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.</p> - -<p>Few mothers are sufficiently aware of the dreadful penalties -which often result from indulged impurity of thought. -If children, in <em>future</em> 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_413">413</span></p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_414">414</span></p> - - - - -<h3>CHAPTER XXVIII.<br /> - -<small>FAMILY RELIGIOUS TRAINING.</small></h3> - - -<p>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:</p> - -<p>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 <em>is</em> 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.</p> - -<p>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.</p> - -<p>The difficulties thus encountered may be much reduced<span class="pagenum" id="Page_415">415</span> -by gaining clear ideas as to <em>what it is</em> which constitutes -voluntary action <em>right</em>. To settle this more clearly, we introduce -again a portion of Chapter XXV., with additional -considerations. The definition of <em>right</em>, in its widest use, is -“any rule or method which will <em>best</em> 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.</p> - -<p>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 -<em>right</em>. The main difficulty is in discovering what <em>is</em> the -best for all concerned.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_416">416</span> -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.</p> - -<p>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.</p> - -<p>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 <em>how</em> and the <em>why</em> 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. <em>Why</em> it was -needed, and <em>how</em> 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.</p> - -<p>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<span class="pagenum" id="Page_417">417</span> -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.</p> - -<p>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.</p> - -<p>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?</p> - -<p>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.</p> - -<p>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.</p> - -<p>A large class who profess to obtain their opinions from<span class="pagenum" id="Page_418">418</span> -the Bible hold that, either at death or at some period after, -all mankind will be forever good and happy in heaven.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Finally, another class hold that, in the life to come, happiness -and misery depend on <em>character</em>; 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 -<em>some</em> cases this character is perpetuated forever, involving -consequent endless suffering. But they claim that the Bible -nowhere teaches that with <em>all</em> 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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_419">419</span>-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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 dan<span class="pagenum" id="Page_420">420</span>gers -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.</p> - -<p>The following is the method by which any woman may -decide what is truth on this great question, so as to be at -rest.</p> - -<p>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:</p> - -<p>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” <em>always</em> signifies “pain consequent either on -violating a natural or some instituted law.”</p> - -<p>The second rule is, when any expression has several significations, -that is to be taken as the right one which has <em>the -most</em> 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.</p> - -<p>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.</p> - -<p>But when we take the language of the Bible in its common -and literal sense, we find a satisfactory answer. For <em>perfect<span class="pagenum" id="Page_421">421</span> -wisdom</em> is “that which chooses the <em>best</em> means for the <em>best</em> -ends,” and <em>perfect benevolence</em> 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, <em>all in his power</em> 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 <em>nature of things</em>. 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 <em>could</em> -I have done that I have not done” to secure their obedience.</p> - -<p>God’s inability to save <em>all</em> 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 <em>will</em> 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, “<em>If it be possible</em>, remove this cup;” -thus indicating that almighty power signifies power to do all -possible things, and that some things are <em>not</em> possible even -to God.</p> - -<p>The first question being settled, that there are <em>dangers</em> to -be met after death, the next is, “What must we do to be -saved?”</p> - -<p>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 organ<span class="pagenum" id="Page_422">422</span>ization, -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 <em>certain</em> way revealed by which parents -can insure this boon for all their offspring.</p> - -<p>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.</p> - -<p>Let it be particularly noticed that these two classes do -not differ as to the <em>facts</em> 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.</p> - -<p>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.</p> - -<p>The writer has had an experience in both methods, which<span class="pagenum" id="Page_423">423</span> -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 <em>to save as many as -possible from eternal ruin</em>. 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.</p> - -<p>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.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_424">424</span></p> - - - - -<h3>CHAPTER XXIX.<br /> - -<small>THE CARE OF SERVANTS.</small></h3> - - -<p>In the chapter on the <i>Right Use of Time and Property</i>, 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 <em>emotional</em> love, caused by agreeable qualities in -persons and things, and the <em>voluntary</em> 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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>Did they understand the sacred obligations thus assumed<span class="pagenum" id="Page_425">425</span> -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.</p> - -<p>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.”</p> - -<p>“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 <em>ladies</em> 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.</p> - -<p>“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.</p> - -<p>“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.</p> - -<p>“The result was a generation of intelligent people brought<span class="pagenum" id="Page_426">426</span> -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.</p> - -<p>“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.</p> - -<p>“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 but<span class="pagenum" id="Page_427">427</span>ter, -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.</p> - -<p>“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.</p> - -<p>“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, -<em>Get your work done up in the forenoon</em>, applied to an -amount of work which would keep the most common Irish -servant toiling from daylight to sunset.</p> - -<p>“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<span class="pagenum" id="Page_428">428</span> -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.</p> - -<p>“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?</p> - -<p>“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.</p> - -<p>“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.</p> - -<p><span class="pagenum" id="Page_429">429</span></p> - -<p>“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.</p> - -<p>“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.</p> - -<p>“Good servants do not often come to us; they must be -<em>made</em> 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.</p> - -<p>“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.”</p> - -<p><span class="pagenum" id="Page_430">430</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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?</p> - -<p>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<span class="pagenum" id="Page_431">431</span> -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?</p> - -<p>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.</p> - -<p>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 <em>gentleman</em> and <em>gentlewoman</em> indicate the refinement -and delicacy of address which distinguishes the high-bred -from the coarse and vulgar.</p> - -<p>In regard to appropriate dress, in most cases it is difficult<span class="pagenum" id="Page_432">432</span> -for an employer to interfere <em>directly</em> 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 <em>Clothing</em>, 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.</p> - -<p>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.</p> - -<p>It is a good rule, in reference to this point, to <em>forewarn</em> -instead of finding fault. Thus, when a thing has been done<span class="pagenum" id="Page_433">433</span> -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.</p> - -<p>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 <em>tone and style</em> 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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_434">434</span></p> - -<p>“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.</p> - -<p>“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.</p> - -<p>“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 <em>to teach</em>, 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.”</p> - -<p>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 <em>closeness</em> and of <em>suspicion</em> -of their honesty.</p> - -<p>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 -<em>honest</em> persons, because it exposes them to suspicion. You -can then state your reasons as twofold: one to protect<span class="pagenum" id="Page_435">435</span> -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.</p> - -<p>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 -<em>at the time that a wrong thing is done</em>. 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, -<em>forewarn</em>, and point out the evils already done for want of -proper care in this respect.</p> - -<p>Success in the management of domestics very much depends -upon the <em>manners</em> 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!”</p> - -<p>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.</p> - -<p>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.</p> - -<p>When a good domestic first begins to insist that her views<span class="pagenum" id="Page_436">436</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>The cultivation of <em>patience</em> will be much promoted by -keeping in mind these considerations in reference to the incompetence -and other failings of those who are hired.</p> - -<p>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.</p> - -<p>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 benevo<span class="pagenum" id="Page_437">437</span>lent -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.”</p> - -<p>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.</p> - -<p>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.</p> - -<p>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,<span class="pagenum" id="Page_438">438</span> -those owed to God, how can we expect them to be faithful -to us?</p> - -<p>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.</p> - -<p>Remember that our Master who is in heaven especially -claims to be the God of the widow, the fatherless, and <em>the -stranger</em>, 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 <em>thou shalt love him as thyself</em>.”</p> - -<p>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.”</p> - -<p>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 in<span class="pagenum" id="Page_439">439</span>structions -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.</p> - -<p>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.”</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_440">440</span></p> - - - - -<h3>CHAPTER XXX.<br /> - -<small>DOMESTIC AMUSEMENTS AND SOCIAL DUTIES.</small></h3> - - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_441">441</span> -for sport, habits of cruelty, rather than feelings of tenderness -and benevolence, are cultivated.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_442">442</span></p> - -<p>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.</p> - -<p>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 de<span class="pagenum" id="Page_443">443</span>fended -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.</p> - -<p>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,<a id="FNanchor_8_8" href="#Footnote_8_8" class="fnanchor">8</a> -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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_444">444</span> -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.<a id="FNanchor_9_9" href="#Footnote_9_9" class="fnanchor">9</a></p> - -<p>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.</p> -<p><span class="pagenum" id="Page_445">445</span></p> -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_446">446</span> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>One of the most useful and important is the cultivation<span class="pagenum" id="Page_447">447</span> -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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_448">448</span> -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.”</p> - -<p>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.</p> - -<p>Another very elevating and delightful recreation for the -young is found in <em>music</em>. 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,<span class="pagenum" id="Page_449">449</span> -which children relish in the highest degree; and which they -can enjoy at home, in the fields, and in visits abroad.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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 <em>foolish</em> laughing and jesting, “<em>which -are not convenient</em>,” 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<span class="pagenum" id="Page_450">450</span> -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!</p> - -<p>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.</p> - -<p>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.</p> - -<p>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.</p> - -<p><span class="pagenum" id="Page_451">451</span></p> - -<p>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.</p> - -<p>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.</p> - -<p>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.”</p> - -<p>There are husbands and fathers who conscientiously sub<span class="pagenum" id="Page_452">452</span>tract -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.</p> - -<p>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.</p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_453">453</span> -to wounded spirits. Such, too frequently, sojourn long and -lonely, with no comforter but Him who “knoweth the heart -of a stranger.”</p> - -<p>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.</p> - -<p>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, <em>because</em> -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.</p> - -<p>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.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_454">454</span></p> - - - - -<h3>CHAPTER XXXI.<br /> - -<small>LAWS OF HEALTH AND HAPPINESS.</small></h3> - - -<p>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.</p> - - -<p class="center"><i>Laws of Health for the Bones.</i></p> - -<p>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.</p> - -<p>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.</p> - - -<p class="center"><i>Laws of Health for the Muscles.</i></p> - -<p>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 exer<span class="pagenum" id="Page_455">455</span>cise. -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.</p> - - -<p class="center"><i>Laws of Health for the Lungs.</i></p> - -<p>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.</p> - - -<p class="center"><i>Laws of Health for the Digestive Organs.</i></p> - -<p>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.</p> - -<p>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<span class="pagenum" id="Page_456">456</span> -and stomach. Very cold water, or ice, after a full meal, interferes -with digestion.</p> - -<p>Avoid stimulating drinks, or use them very weak. A -<em>gradual</em> 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.</p> - -<p>All the yeast-powders for raising bread are not so healthful -as hop-yeast; and those recommended by Liebig & Hosford -<em>do not</em> restore several important elements lost by bolting.</p> - - -<p class="center"><i>Laws of Health for the Skin.</i></p> - -<p>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.</p> - -<p>Expose bed-clothing and garments worn next the skin to -fresh air, which removes the exhalations of the skin that oth<span class="pagenum" id="Page_457">457</span>erwise -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.</p> - -<p>In epidemics, nourishing food and cleansing the skin lessens -danger.</p> - - -<p class="center"><i>Laws of Health for the Brain and Nerves.</i></p> - -<p>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.</p> - -<p>Always have some time each day devoted to some amusement, -and this out-of-doors if practicable. Laughter is a -very healthful exercise.</p> - -<p>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.</p> - -<p>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.</p> - - -<p class="center"><i>Laws of Health for the Teeth, Eyes, and Hair.</i></p> - -<p>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.</p> - -<p>Accustom the eyes <em>gradually</em> 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 con<span class="pagenum" id="Page_458">458</span>sult -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.</p> - -<p>Never use hair mixtures until some chemist has tested -them and assures you there is no <i>lead</i> 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.</p> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_459">459</span></p> - - - - -<h3>CHAPTER XXXII.<br /> - -<small>COMFORT FOR A DISCOURAGED HOUSEKEEPER.</small></h3> - - -<p>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 <em>impossible</em> -for them even to attempt any such plans.</p> - -<p>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.</p> - -<p>A still greater number will like their own way best, and -think it is folly to attempt to change.</p> - -<p>For those who wish they <em>could</em> 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.</p> - -<p>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 <em>just right</em>, 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<span class="pagenum" id="Page_460">460</span> -garden or market, such as you need, and all your calculations -fail in that direction.</p> - -<p>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 <em>pinch</em> of this, and a <em>little</em> of that, and <em>considerable</em> -of the other, and cook them till they are done <em>about right</em>.” -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.</p> - -<p>Now the first thing to be said for your comfort is, that -you <em>really have</em> 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.</p> - -<p>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.</p> - -<p>Neither your parents, teachers, or husband have <em>trained</em> -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<span class="pagenum" id="Page_461">461</span> -an one is as unprepared to take charge of a nursery, kitchen, -and family establishment, as she is to take charge of a <em>man-of-war</em>. -And the chief blame rests with those who placed -her <em>so unprepared</em> 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.</p> - -<p>The next word of comfort is, the assurance that you <em>can</em> -do <em>every one</em> 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 <em>can</em>, or in any better manner than -the best you can. And whenever you have done the best -you can, you have done <em>well</em>; and it is all that man <em>should</em> -require, and certainly all that your heavenly Father <em>does</em> -require.</p> - -<p>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 <em>can not</em> do, -and strike them off the list, as what are not among your <em>duties</em>. -Of those that remain, select a certain number that you -think you can do <em>exactly as they need to be done</em>, and among -these be sure that you put the making of <em>good bread</em>. This -every housekeeper can do, if she will only determine to -do it.</p> - -<p>Make a selection of certain things that you will <em>persevere</em> -in having done <em>as well as they can be done</em>, 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.</p> - -<p>By this course you will have the comfort of feeling that -in <em>some</em> 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 <em>every thing well at first</em>, when neither their<span class="pagenum" id="Page_462">462</span> -knowledge or strength is adequate, and so they fail everywhere, -and finally give up in despair.</p> - -<p>Are you not only a housekeeper, but a <em>mother</em>? 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 <em>a whole nation</em> 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!</p> - -<p>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.</p> - -<p>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.</p> - -<p>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. Multi<span class="pagenum" id="Page_463">463</span>tudes -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!</p> - -<p>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:</p> - -<p>Are the definitions given in those chapters of the words -<em>right</em>, <em>righteous</em>, <em>love</em>, <em>faith</em>, and <em>repentance</em>, in reference to -future eternal safety, sustained by common use and by our -dictionaries? What texts illustrate the distinction between -<em>right</em> as to motives, or intention and <em>right</em> as to resulting consequences?</p> - -<p>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?</p> - -<p>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?</p> - -<p>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?</p> - -<p>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?</p> - -<p>Are there any texts which show that the character of every -human being is fixed at death?</p> - -<p>Are there any texts which show that some of mankind -will be forever sinful, and forever separated from the righteous?</p> - -<p>Are there any texts which show that all mankind will -finally become righteous, and thus forever happy?</p> - -<p>When all the texts in the Bible on these questions are col<span class="pagenum" id="Page_464">464</span>lected -and arranged, when applying the rules of interpretation, -these considerations are to be noticed:</p> - -<p>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.</p> - -<p>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?</p> - -<p>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.</p> - -<p>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.</p> - -<p>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?</p> - -<hr class="tb" /> - -<p>In offering these suggestions, the author may refer to her -own extended observation of the results of <em>religious</em> 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 -<em>all</em>.</p> - -<p>She finds all united in the belief of <em>a future life</em> in which<span class="pagenum" id="Page_465">465</span> -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.</p> - -<p>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.</p> - -<p>And finally, she rejoices in the increasingly open avenues -to useful and remunerating occupations for women, enabling -them to establish <em>homes of their own</em>, 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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_466">466</span></p> - - - - -<h3>NOTE A.<br /> - -<small>VIEWS OF MEDICAL WRITERS</small></h3> - - -<p>The American Woman’s Educational Association has for its object -“the establishment of institutions having <i>endowed</i> 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:</p> - - -<p class="center"><i>Treatment of Pelvic Diseases.</i></p> - -<blockquote> - -<p>“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 -<em>which</em> organ is diseased, and <em>how</em> 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 <em>mere nervous debility</em> 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 <em>in -which there is no pain at all</em>.</p> - -<p>“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!</p> - -<p>“It has become a very common notion that when any local displacement of<span class="pagenum" id="Page_467">467</span> -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 <em>proper</em> mental occupation.</p> - -<p>“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, <em>which is but seldom -required</em>, and which, in a majority of cases, results in no benefit.</p> - -<p>“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.’</p> - -<p>“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.</p></blockquote> - - -<p class="center"><i>Effects of Imagination in Reference to these Diseases.</i></p> - -<blockquote> - -<p>“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 <em>but make them understand their own -organism</em>, and convince them that they needed little else except to get up and -<em>go to work</em>, 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.</p> - -<p>“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:</p> - -<p>“Wash the whole person, on rising, in cool water, and, if nervous or de<span class="pagenum" id="Page_468">468</span>bilitated, -by a fire; dress loosely, and let <em>all</em> 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.</p></blockquote> - - -<p class="center"><i>Peculiar Instruction needed by Young Children.</i></p> - -<blockquote> - -<p>“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.</p> - -<p>“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.</p> - -<p>“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 <em>any thing</em> of this kind, that would -instantly recur to mind, if led by accident or instruction to this vice.</p> - -<p>“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.</p> - -<p>“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.”</p></blockquote> - - -<blockquote> - -<p>[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 ex<span class="pagenum" id="Page_469">469</span>cellent -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.</p> - -<p>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 <em>can not</em> be too much alarmed -on this subject.]</p></blockquote> - - -<p class="center"><i>Instructions at a more Mature Age.</i></p> - -<blockquote> - -<p>“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.</p> - -<p>“The terrible effects I have seen from <em>simple ignorance</em>, 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.</p> - -<p>“When the proper discriminations are made between <em>true</em> 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.</p> - -<p>“In reference to <em>social</em> 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.</p> - -<p>“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.</p> - -<p>“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.</p> - -<p>“One cause of this state of things is want of consistent rules and customs<span class="pagenum" id="Page_470">470</span> -as to what constitutes <em>true modesty</em>. These are all dependent on a general -principle of physiology either rarely recognized or inconsistently regarded. -The principle is this:</p> - -<p>“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.</p> - -<p>“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.</p> - -<p>“It is owing to this physiological principle that the rules of personal -modesty, of decorum, and of propriety in social intercourse have been established.</p> - -<p>“On the principle above stated these sensibilities demand the control of the -<em>thoughts</em>. 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.</p> - -<p>“It is owing to this physiological fact that Jesus Christ declares that the -guilt of adultery commences in the indulgence of the thoughts.</p> - -<p>“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 <em>knowledge</em> 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.</p> - -<p>“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.</p> - -<p>“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 differ<span class="pagenum" id="Page_471">471</span>ent -in style and influence are the details of vices and crimes presented daily -in newspapers, magazines, poetry, and novels.</p> - -<p>“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.</p> - -<p>“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.</p> - -<p>“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 <em>every</em> 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.</p> - -<p>“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 <em>ought</em> to be done, and will -<em>use their influence</em> to have done, will surely be accomplished.</p> - -<p>“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.</p> - -<p>“I believe that the method proposed by your Association, of securing by -endowments well-qualified ladies whose <em>official</em> 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.</p> - -<p>“Oh, that all parents and teachers who are to train the <em>next</em> 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,</p> - -<p class="psig"> -<span class="smcap">R. B. Gleason</span>.”<br /> -</p></blockquote> - -<p>These views of Mrs. Dr. Gleason are in accordance with those of -the most influential, learned, and benevolent medical men.</p> - -<blockquote> - -<p>Dr. George T. Elliott, late President of the New York County Medical -Society, says of <i>muscular exercise</i> (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.”</p> - -<p><span class="pagenum" id="Page_472">472</span></p> - -<p>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 <em>which have long resisted local means</em>, 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, <em>a great deal of harm. I see no necessity for them</em>.”</p> - -<p>Dr. Peasely, of New York City, says: “Medical applications to the uterus -are <em>often</em> used in conditions not justifying them.”</p> - -<p>The senior editor of the <cite>Pacific Medical Journal</cite> 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.”</p> - -<p>The editor of the <cite>Medical Record</cite>, 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 <em>demoralizing</em>.”</p> - -<p>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 <i>Movement Cure</i>, 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.”</p></blockquote> - -<p>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.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_473">473</span></p> - - - - -<h3>INDEX.</h3> - -<div class="index"> -<ul class="index"> - -<li class="ifrst">Accidents and antidotes, <a href='#Page_366'>366</a>.</li> - -<li class="indx">Acids, how to be kept, <a href='#Page_108'>108</a>.</li> - -<li class="indx">Address of the author to readers, <a href='#Page_15'>15</a>.</li> - -<li class="indx">Aged, care of the, <a href='#Page_301'>301</a>.</li> - -<li class="indx">Air-cells, number in human lungs, <a href='#Page_153'>153</a>.</li> - -<li class="indx">Alcoholic drinks, <a href='#Page_100'>100</a>;</li> - <li class="isub1">the microscope, <a href='#Page_228'>228</a>.</li> - -<li class="indx">Alcoholic poisoning, antidote for, <a href='#Page_368'>368</a>.</li> - -<li class="indx">Almond and cocoa-nut cake, <a href='#Page_86'>86</a>.</li> - -<li class="indx">Amusements and social duties, <a href='#Page_440'>440</a>, <i>et seq.</i></li> - -<li class="indx">Angry tones avoidable, <a href='#Page_277'>277</a>.</li> - -<li class="indx">Antidotes for some poisons, <a href='#Page_367'>367</a>.</li> - -<li class="indx">Apple and bread dumplings, <a href='#Page_79'>79</a>.</li> - -<li class="indx">Apple-bread, <a href='#Page_68'>68</a>.</li> - -<li class="indx">Apple-custard, <a href='#Page_68'>68</a>.</li> - -<li class="indx">Apple-omelet, to make an, <a href='#Page_63'>63</a>.</li> - -<li class="indx">Apple-pie, <a href='#Page_76'>76</a>.</li> - -<li class="indx">Apple-sauce, <a href='#Page_56'>56</a>.</li> - -<li class="indx">Apple-tarts, spiced, <a href='#Page_81'>81</a>.</li> - -<li class="indx">Apple-trees, to preserve from insects, <a href='#Page_360'>360</a>.</li> - -<li class="indx">Apple-ice, <a href='#Page_97'>97</a>.</li> - -<li class="indx">Apple-jelly, <a href='#Page_98'>98</a>.</li> - -<li class="indx">Apple lemon-pudding, <a href='#Page_97'>97</a>.</li> - -<li class="indx">Apple-snow, <a href='#Page_98'>98</a>.</li> - -<li class="indx">Apples, to preserve, <a href='#Page_92'>92</a>.</li> - -<li class="indx">Apportionment of time, proper, <a href='#Page_283'>283</a>.</li> - -<li class="indx">Arrow-root, how purchased and kept, <a href='#Page_105'>105</a>.</li> - -<li class="indx">Arsenic, antidote for, <a href='#Page_368'>368</a>.</li> - -<li class="indx">Asparagus, how to cook, <a href='#Page_63'>63</a>;</li> - <li class="isub1">how dished, <a href='#Page_111'>111</a>.</li> - -<li class="indx">Associated charities, a system of, <a href='#Page_387'>387</a>.</li> - -<li class="indx">Attic story of a house, plan for, <a href='#Page_144'>144</a>.</li> - - -<li class="ifrst">Bacon, the fat of good, <a href='#Page_21'>21</a>.</li> - -<li class="indx">Baked fish, <a href='#Page_59'>59</a>.</li> - -<li class="indx">Baked meats. See <i>Roasts</i>, <a href='#Page_46'>46</a>.</li> - -<li class="indx">Basement, plan for a, <a href='#Page_147'>147</a>.</li> - -<li class="indx">Basket-ware for kitchen, <a href='#Page_347'>347</a>.</li> - -<li class="indx">Baskets for flowers, <a href='#Page_196'>196</a>;</li> - <li class="isub1">and fruits, <a href='#Page_333'>333</a>.</li> - -<li class="indx">Bath, use and misuse of the, <a href='#Page_240'>240</a>.</li> - -<li class="indx">Baudeloque, M., on foul air, <a href='#Page_158'>158</a>.</li> - -<li class="indx">Beautifying a home, <a href='#Page_192'>192</a>, <i>et seq.</i></li> - -<li class="indx">Beds, arranging, <a href='#Page_341'>341</a>.</li> - -<li class="indx">Beef, selection of, <a href='#Page_18'>18</a>;</li> - <li class="isub1">different cuts of, <a href='#Page_19'>19</a>;</li> - <li class="isub1">economy in purchase of, <a href='#Page_19'>19</a>;</li> - <li class="isub1">stew, <a href='#Page_30'>30</a>;</li> - <li class="isub1">soups, <a href='#Page_37'>37</a>;</li> - <li class="isub1">hash, <a href='#Page_40'>40</a>;</li> - <li class="isub1">boiled, <a href='#Page_43'>43</a>;</li> - <li class="isub1">roast, <a href='#Page_46'>46</a>;</li> - <li class="isub1">pot-pie of, <a href='#Page_47'>47</a>;</li> - <li class="isub1">pie of cold, <a href='#Page_48'>48</a>;</li> - <li class="isub1">frizzled, <a href='#Page_51'>51</a>.</li> - -<li class="indx">Beef-tea, <a href='#Page_102'>102</a>.</li> - -<li class="indx">Beef’s-gall, to keep, <a href='#Page_116'>116</a>.</li> - -<li class="indx">Beefsteak, broiled, <a href='#Page_50'>50</a>.</li> - -<li class="indx">Bees, care of, <a href='#Page_312'>312</a>.</li> - -<li class="indx">Beets, how to cook, <a href='#Page_61'>61</a>.</li> - -<li class="indx">Biliousness, cause of, <a href='#Page_217'>217</a>.</li> - -<li class="indx">Bill of fare four weeks ahead, <a href='#Page_125'>125</a>.</li> - -<li class="indx">Bird’snest pudding, <a href='#Page_78'>78</a>.</li> - -<li class="indx">Biscuits—soda, yeast, potato, <a href='#Page_69'>69</a>;</li> - <li class="isub1">of sour milk and flour, <a href='#Page_71'>71</a>.</li> - -<li class="indx">Blackberry jam, <a href='#Page_93'>93</a>.</li> - -<li class="indx">Blanc-mange, <a href='#Page_98'>98</a>;</li> - <li class="isub1">of wheat flour, <a href='#Page_97'>97</a>.</li> - -<li class="indx">Bleeding from the lungs, throat, etc., <a href='#Page_369'>369</a>.</li> - -<li class="indx">Blood, the human, <a href='#Page_150'>150</a>, <i>et seq.</i></li> - -<li class="indx">Body, composition of the human, <a href='#Page_214'>214</a>.</li> - -<li class="indx">Boiled fish, <a href='#Page_59'>59</a>.</li> - -<li class="indx">Boiled meats—to cook tough beef, ham, beef, fowls, <a href='#Page_43'>43</a>;</li> - <li class="isub1">a leg or shoulder of veal, mutton, or lamb, calf’s liver and sweet-breads, kidneys, pillau, smoked tongues, corned beef, <a href='#Page_44'>44</a>;</li> - <li class="isub1">partridges or pigeons, ducks, turkeys, <a href='#Page_45'>45</a>.</li> - -<li class="indx">Bologna sausages, to make, <a href='#Page_26'>26</a>.</li> - -<li class="indx">Bones, composition of, <a href='#Page_243'>243</a>;</li> - <li class="isub1">laws of health for the, <a href='#Page_454'>454</a>.</li> - -<li class="indx">Borax, for washing, <a href='#Page_112'>112</a>.</li> - -<li class="indx">Brain and nerves, <a href='#Page_203'>203</a>.</li> - -<li class="indx">Brain, laws of health for the, <a href='#Page_457'>457</a>.</li> - -<li class="indx">Brandy peaches, <a href='#Page_91'>91</a>.</li> - -<li class="indx">Bread, remarks regarding family, <a href='#Page_64'>64</a>;</li> - <li class="isub1">fine flour, <a href='#Page_66'>66</a>;</li> - <li class="isub1">middlings, or unbolted flour, raised with water only, <a href='#Page_67'>67</a>;</li> - <li class="isub1">rye and indian, third, rye, Oat-meal, pumpkin and apple, corn-meal, <a href='#Page_68'>68</a>;</li> - <li class="isub1">sweet rolls of corn-meal, soda biscuit, yeast biscuit, potato biscuit, buns, <a href='#Page_69'>69</a>;</li> - <li class="isub1">how to keep, <a href='#Page_108'>108</a>.</li> - -<li class="indx">Bread and apple dumplings, <a href='#Page_79'>79</a>.</li> - -<li class="indx">Bread and fruit pudding, <a href='#Page_77'>77</a>.</li> - -<li class="indx">Bread omelet, to make, <a href='#Page_63'>63</a>. -<span class="pagenum" id="Page_474">474</span></li> - -<li class="indx">Bread-crumbs and meat hash, <a href='#Page_40'>40</a>.</li> - -<li class="indx">Bread pudding, stale, <a href='#Page_78'>78</a>;</li> - <li class="isub1">for invalids, <a href='#Page_81'>81</a>.</li> - -<li class="indx">Breakfast dishes, <a href='#Page_70'>70</a>-73.</li> - -<li class="indx">Breakfast-rooms, care of, <a href='#Page_335'>335</a>.</li> - -<li class="indx">Breathing, the action in, <a href='#Page_245'>245</a>.</li> - -<li class="indx">Breeding of animals, <a href='#Page_307'>307</a>.</li> - -<li class="indx">Brewer, Professor, of Yale College, on ventilation, <a href='#Page_169'>169</a>.</li> - -<li class="indx">Brine or pickle for beef, pork, etc., <a href='#Page_25'>25</a>.</li> - -<li class="indx">Broccoli, to pickle, <a href='#Page_55'>55</a>.</li> - -<li class="indx">Broiled fish, <a href='#Page_59'>59</a>.</li> - -<li class="indx">Broiled mutton or lamb chops, beefsteak, fresh pork, ham, sweet-breads, veal, pork relish, <a href='#Page_50'>50</a>.</li> - -<li class="indx">Broiled oysters, <a href='#Page_58'>58</a>.</li> - -<li class="indx">Bruises, remedies for, <a href='#Page_366'>366</a>.</li> - -<li class="indx">Brûlure, or fire-blight, <a href='#Page_360'>360</a>.</li> - -<li class="indx">Buckwheat, how produced and kept, <a href='#Page_105'>105</a>.</li> - -<li class="indx">Buckwheat cakes, <a href='#Page_73'>73</a>.</li> - -<li class="indx">Budding and grafting, <a href='#Page_353'>353</a>.</li> - -<li class="indx">Buns, to make, <a href='#Page_69'>69</a>.</li> - -<li class="indx">Burns, remedies for, <a href='#Page_366'>366</a>.</li> - -<li class="indx">Butler, Fanny Kemble, on theatre-going, <a href='#Page_444'>444</a>.</li> - -<li class="indx">Butter, to keep, <a href='#Page_106'>106</a>; in hot weather, <a href='#Page_123'>123</a>.</li> - -<li class="indx">Butternut catsup, <a href='#Page_56'>56</a>.</li> - - -<li class="ifrst">Cabbage, fine, pickled, <a href='#Page_54'>54</a>.</li> - -<li class="indx">Cabbage and cauliflower, to cook, <a href='#Page_62'>62</a>.</li> - -<li class="indx">Cake, general directions for making, <a href='#Page_85'>85</a>;</li> - <li class="isub1">one, two, three, four cake; chocolate, jelly, orange, almond, and cocoa-nut, <a href='#Page_86'>86</a>;</li> - <li class="isub1">pound-cake, plain-cake, fruit, huckleberry, gold and silver, rich sponge-cake, <a href='#Page_87'>87</a>;</li> - <li class="isub1">plain sponge-cake, gingerbread, fried cakes, cookies, etc., <a href='#Page_88'>88</a>;</li> - <li class="isub1">plain loaf-cake, rich loaf-cake, dough-cake, icing for cake, <a href='#Page_89'>89</a>;</li> - <li class="isub1">how to keep, <a href='#Page_108'>108</a>.</li> - -<li class="indx">Calf’s-foot, to cleanse, <a href='#Page_23'>23</a>;</li> - <li class="isub1">jelly, <a href='#Page_44'>44</a>, <a href='#Page_92'>92</a>;</li> - <li class="isub1">to cook, <a href='#Page_44'>44</a>.</li> - -<li class="indx">Calf’s head and feet, to cleanse, <a href='#Page_23'>23</a>;</li> - <li class="isub1">soup, <a href='#Page_38'>38</a>;</li> - <li class="isub1">to cook, <a href='#Page_48'>48</a>.</li> - -<li class="indx">Calf’s liver and sweet-breads, to cook, <a href='#Page_44'>44</a>.</li> - -<li class="indx">Candied fruits, <a href='#Page_99'>99</a>.</li> - -<li class="indx">Candles, to make, <a href='#Page_328'>328</a>.</li> - -<li class="indx">Canker-worm, to check, <a href='#Page_360'>360</a>.</li> - -<li class="indx">Canned fruits, <a href='#Page_91'>91</a>.</li> - -<li class="indx">Capers, sauce of, mock, <a href='#Page_57'>57</a>.</li> - -<li class="indx">Capitol, ventilation and warming of the, <a href='#Page_165'>165</a>.</li> - -<li class="indx">Carbonaceous food, <a href='#Page_217'>217</a>.</li> - -<li class="indx">Carbonic acid, <a href='#Page_153'>153</a>.</li> - -<li class="indx">Card-playing as an amusement, <a href='#Page_444'>444</a>.</li> - -<li class="indx">Care of meats, <a href='#Page_18'>18</a>, <a href='#Page_22'>22</a>;</li> - <li class="isub1">of the aged, <a href='#Page_301'>301</a>;</li> - <li class="isub1">of domestic animals, <a href='#Page_305'>305</a>;</li> - <li class="isub1">of the sick, <a href='#Page_313'>313</a>;</li> - <li class="isub1">of servants, <a href='#Page_424'>424</a>.</li> - -<li class="indx">Carpets, selection of, <a href='#Page_330'>330</a>;</li> - <li class="isub1">cutting and fitting, <a href='#Page_330'>330</a>.</li> - -<li class="indx">Carrots, how to cook, <a href='#Page_61'>61</a>.</li> - -<li class="indx">Carving, directions for, <a href='#Page_338'>338</a>.</li> - -<li class="indx">Castle-building, <a href='#Page_296'>296</a>.</li> - -<li class="indx">Catholic priests, care for servants, <a href='#Page_438'>438</a>.</li> - -<li class="indx">Catsup, walnut or butternut, <a href='#Page_56'>56</a>;</li> - <li class="isub1">tomato, <a href='#Page_57'>57</a>.</li> - -<li class="indx">Cauliflower, to pickle, <a href='#Page_55'>55</a>;</li> - <li class="isub1">to cook, <a href='#Page_62'>62</a>.</li> - -<li class="indx">Celery, to prepare, <a href='#Page_62'>62</a>.</li> - -<li class="indx">Cell-life, <a href='#Page_200'>200</a>;</li> - <li class="isub1">curious facts, <a href='#Page_201'>201</a>;</li> - <li class="isub1">important relations to health, <a href='#Page_202'>202</a>.</li> - -<li class="indx">Cellar, care of a, <a href='#Page_348'>348</a>.</li> - -<li class="indx">Cement, a good, <a href='#Page_122'>122</a>.</li> - -<li class="indx">Chairs, a use for old, <a href='#Page_195'>195</a>.</li> - -<li class="indx">Chambers and bedrooms, care of, <a href='#Page_339'>339</a>.</li> - -<li class="indx">Character, protection to, <a href='#Page_410'>410</a>.</li> - -<li class="indx">Charities, associated, <a href='#Page_387'>387</a>, <i>et seq.</i></li> - -<li class="indx">Charlotte russe, <a href='#Page_96'>96</a>.</li> - -<li class="indx">Cheese, how to keep, <a href='#Page_108'>108</a>.</li> - -<li class="indx">Cheese of veal, <a href='#Page_51'>51</a>.</li> - -<li class="indx">Cherries, to preserve, <a href='#Page_93'>93</a>.</li> - -<li class="indx">Cherry-pie, <a href='#Page_79'>79</a>.</li> - -<li class="indx">Chickens, etc., stew, <a href='#Page_31'>31</a>;</li> - <li class="isub1">roast, <a href='#Page_47'>47</a>;</li> - <li class="isub1">pot-pie and rice-pie, <a href='#Page_48'>48</a>.</li> - -<li class="indx">Chicken salad, <a href='#Page_57'>57</a>, <a href='#Page_96'>96</a>.</li> - -<li class="indx">Children talking to parents, <a href='#Page_264'>264</a>, <i>et seq.</i>;</li> - <li class="isub1">the bath for, <a href='#Page_241'>241</a>;</li> - <li class="isub1">training the manners of, <a href='#Page_269'>269</a>, <i>et seq.</i></li> - <li class="isub1">See, also, <i>Young Children</i>.</li> - -<li class="indx">Chimney, a central, <a href='#Page_176'>176</a>.</li> - -<li class="indx">Chimneys, <a href='#Page_189'>189</a>, <i>et seq.</i></li> - -<li class="indx">Chinese, respect for age, <a href='#Page_304'>304</a>.</li> - -<li class="indx">Chocolate, as a beverage, <a href='#Page_101'>101</a>.</li> - -<li class="indx">Chocolate-cake, <a href='#Page_86'>86</a>.</li> - -<li class="indx">Cholera, in the shade, <a href='#Page_256'>256</a>.</li> - -<li class="indx">Chowder, clam, <a href='#Page_59'>59</a>.</li> - -<li class="indx">Cider and toast, <a href='#Page_101'>101</a>.</li> - -<li class="indx">Circus-riding, about, <a href='#Page_441'>441</a>.</li> - -<li class="indx">Citron melons, to preserve, <a href='#Page_93'>93</a>.</li> - -<li class="indx">Clam soup, <a href='#Page_37'>37</a>;</li> - <li class="isub1">chowder, <a href='#Page_59'>59</a>.</li> - -<li class="indx">Clarify sugar, to, <a href='#Page_99'>99</a>.</li> - -<li class="indx">Clark, Dr. James, on physical education of children, <a href='#Page_401'>401</a>.</li> - -<li class="indx">Cleaning furniture, <a href='#Page_332'>332</a>.</li> - -<li class="indx">Cleanliness, <a href='#Page_235'>235</a>, <i>et seq.</i>;</li> - <li class="isub1">for animals, <a href='#Page_306'>306</a>.</li> - -<li class="indx">Clothing, <a href='#Page_243'>243</a>, <i>et seq.</i>;</li> - <li class="isub1">selection of family, <a href='#Page_129'>129</a>.</li> - -<li class="indx">Cloths, table, <a href='#Page_109'>109</a>.</li> - -<li class="indx">Coal, anthracite and bituminous, <a href='#Page_325'>325</a>.</li> - -<li class="indx">Coal mines, principle of ventilating, <a href='#Page_168'>168</a>.</li> - -<li class="indx">Cocoa, to make, <a href='#Page_100'>100</a>. -<span class="pagenum" id="Page_475">475</span></li> - -<li class="indx">Cocoa-nut pudding (plain), <a href='#Page_78'>78</a>;</li> - <li class="isub1">cake, <a href='#Page_86'>86</a>.</li> - -<li class="indx">Codfish, a relish, <a href='#Page_51'>51</a>;</li> - <li class="isub1">where to keep, <a href='#Page_108'>108</a>.</li> - -<li class="indx">Coffee, fish-skin for, <a href='#Page_100'>100</a>;</li> - <li class="isub1">cream for, <a href='#Page_101'>101</a>;</li> - <li class="isub1">to purchase, <a href='#Page_107'>107</a>;</li> - <li class="isub1">for children, <a href='#Page_230'>230</a>;</li> - <li class="isub1">as a beverage, <a href='#Page_231'>231</a>.</li> - -<li class="indx">Cold-meat hash, <a href='#Page_39'>39</a>;</li> - <li class="isub1">nice way of cooking, <a href='#Page_41'>41</a>.</li> - -<li class="indx">Colds, treatment of, <a href='#Page_316'>316</a>.</li> - -<li class="indx">Combe on the management of infants, <a href='#Page_392'>392</a>.</li> - -<li class="indx">Comfort for a discouraged housekeeper, <a href='#Page_459'>459</a>.</li> - -<li class="indx">Company, reception of, <a href='#Page_333'>333</a>.</li> - -<li class="indx">Conductors of heat, <a href='#Page_164'>164</a>.</li> - -<li class="indx">Constipation, cure for (<i>in note</i>), <a href='#Page_315'>315</a>.</li> - -<li class="indx">Convection, a principle of heat, <a href='#Page_164'>164</a>.</li> - -<li class="indx">Cookies, <a href='#Page_88'>88</a>.</li> - -<li class="indx">Cook-stove, to roast in, <a href='#Page_46'>46</a>.</li> - -<li class="indx">Cooking-stoves and ranges, <a href='#Page_182'>182</a>, <i>et seq.</i></li> - -<li class="indx">Cool, how to keep, <a href='#Page_122'>122</a>.</li> - -<li class="indx">Corn (green) soup, <a href='#Page_36'>36</a>;</li> - <li class="isub1">pudding, <a href='#Page_81'>81</a>.</li> - -<li class="indx">Corn-cake, sachem’s head, <a href='#Page_73'>73</a>.</li> - -<li class="indx">Corn-meal bread, <a href='#Page_68'>68</a>;</li> - <li class="isub1">sweet rolls of, <a href='#Page_69'>69</a>;</li> - <li class="isub1">pop-overs, <a href='#Page_76'>76</a>;</li> - <li class="isub1">for breakfast and supper, <a href='#Page_70'>70</a>.</li> - -<li class="indx">Corned-beef hash, <a href='#Page_41'>41</a>;</li> - <li class="isub1">boiled, <a href='#Page_44'>44</a>.</li> - -<li class="indx">Corrosive sublimate, antidote for, <a href='#Page_368'>368</a>.</li> - -<li class="indx">Cottage cheese, fine, <a href='#Page_73'>73</a>.</li> - -<li class="indx">Cows, care of, <a href='#Page_309'>309</a>.</li> - -<li class="indx">Crab-apple marmalade and jelly. See <i>Quince Marmalade</i>.</li> - -<li class="indx">Cracked wheat, <a href='#Page_71'>71</a>;</li> - <li class="isub1">how purchased and kept, <a href='#Page_105'>105</a>.</li> - -<li class="indx">Cracker plum-pudding, <a href='#Page_82'>82</a>.</li> - -<li class="indx">Cranberry, <a href='#Page_97'>97</a>;</li> - <li class="isub1">sauce, <a href='#Page_56'>56</a>.</li> - -<li class="indx">Creaking hinges, to stop, <a href='#Page_123'>123</a>.</li> - -<li class="indx">Cream for coffee and tea, <a href='#Page_101'>101</a>.</li> - -<li class="indx">Cream tartar, beverage, <a href='#Page_102'>102</a>.</li> - -<li class="indx">Crockery for a kitchen, <a href='#Page_346'>346</a>.</li> - -<li class="indx">Crumpets, royal, <a href='#Page_72'>72</a>.</li> - -<li class="indx">Cucumbers, pickled, <a href='#Page_53'>53</a>;</li> - <li class="isub1">convenient way to pickle, <a href='#Page_54'>54</a>;</li> - <li class="isub1">to prepare, <a href='#Page_62'>62</a>;</li> - <li class="isub1">prepared for table, <a href='#Page_110'>110</a>.</li> - -<li class="indx"><i>Curculio</i>, the, in plum-trees, <a href='#Page_360'>360</a>.</li> - -<li class="indx">Curd pudding, English, <a href='#Page_77'>77</a>.</li> - -<li class="indx">Currant and raspberry pie, <a href='#Page_79'>79</a>.</li> - -<li class="indx">Currant jelly, <a href='#Page_94'>94</a>;</li> - <li class="isub1">whisk, <a href='#Page_96'>96</a>.</li> - -<li class="indx">Currants, to preserve, <a href='#Page_93'>93</a>;</li> - <li class="isub1">for cake, <a href='#Page_107'>107</a>;</li> - <li class="isub1">raised in a wet soil, <a href='#Page_358'>358</a>.</li> - -<li class="indx">Custard, plain, <a href='#Page_77'>77</a>.</li> - -<li class="indx">Cuts, remedies for, <a href='#Page_366'>366</a>.</li> - -<li class="indx">Cutting dresses, hints on, <a href='#Page_361'>361</a>.</li> - - -<li class="ifrst">Dancing as an amusement, <a href='#Page_441'>441</a>.</li> - -<li class="indx">Death-rates, average of, <a href='#Page_162'>162</a>, <a href='#Page_163'>163</a>.</li> - -<li class="indx">Decay, results of animal or vegetable, <a href='#Page_162'>162</a>.</li> - -<li class="indx">Dessert of rice and fruit, <a href='#Page_80'>80</a>.</li> - -<li class="indx">Desserts and evening parties, <a href='#Page_95'>95</a>.</li> - -<li class="indx">Diaphragm, the human, <a href='#Page_246'>246</a>.</li> - -<li class="indx">Digestion of food, <a href='#Page_217'>217</a>.</li> - -<li class="indx">Digestive organs, the, <a href='#Page_219'>219</a>;</li> - <li class="isub1">the laws of health for, <a href='#Page_455'>455</a>.</li> - -<li class="indx">Dining-rooms, care of, <a href='#Page_335'>335</a>.</li> - -<li class="indx">Discouraged housekeeper, comfort for, <a href='#Page_459'>459</a>.</li> - -<li class="indx">Domestic amusements and social duties, <a href='#Page_440'>440</a>, <i>et seq.</i></li> - -<li class="indx">Domestic animals, care of, <a href='#Page_305'>305</a>, <i>et seq.</i></li> - -<li class="indx">Domestic exercise, <a href='#Page_208'>208</a>, <i>et seq.</i></li> - -<li class="indx">Domestic manners, <a href='#Page_260'>260</a>, <i>et seq.</i></li> - -<li class="indx">Domestic service a great problem, <a href='#Page_429'>429</a>.</li> - -<li class="indx">Domestics’ rooms, <a href='#Page_342'>342</a>.</li> - -<li class="indx">Dormer-windows, <a href='#Page_176'>176</a>.</li> - -<li class="indx">Dough-cake, <a href='#Page_89'>89</a>.</li> - -<li class="indx">Doughnuts, <a href='#Page_88'>88</a>.</li> - -<li class="indx">Drawn butter, <a href='#Page_110'>110</a>;</li> - <li class="isub1">sauce, <a href='#Page_56'>56</a>.</li> - -<li class="indx">Dress appropriate to servants, <a href='#Page_431'>431</a>.</li> - -<li class="indx">Dress—fashion ruinous to health, <a href='#Page_243'>243</a>.</li> - -<li class="indx">Dressing a young girl, proper mode of, <a href='#Page_251'>251</a>.</li> - -<li class="indx">Drinks, etc., for the sick, <a href='#Page_100'>100</a>.</li> - -<li class="indx">Drop-cakes of fine wheat or rye, <a href='#Page_72'>72</a>.</li> - -<li class="indx">Drowning, in cases of, <a href='#Page_367'>367</a>.</li> - -<li class="indx">Ducks, to boil, <a href='#Page_45'>45</a>.</li> - -<li class="indx">Dumplings of bread and apples, <a href='#Page_79'>79</a>.</li> - -<li class="indx">Dwelling, construction of a family, <a href='#Page_127'>127</a>;</li> - <li class="isub1">ornamentation of furniture of, <a href='#Page_128'>128</a>.</li> - - -<li class="ifrst">Early rising, <a href='#Page_254'>254</a>;</li> - <li class="isub1">recommended, <a href='#Page_447'>447</a>.</li> - -<li class="indx">Earth-closets, <a href='#Page_145'>145</a>.</li> - -<li class="indx">Eating too much, <a href='#Page_214'>214</a>;</li> - <li class="isub1">too fast, <a href='#Page_222'>222</a>.</li> - -<li class="indx">Economical breakfast-dish, <a href='#Page_71'>71</a>.</li> - -<li class="indx">Egg-plant, how to cook, <a href='#Page_61'>61</a>.</li> - -<li class="indx">Eggs, with meat-hash, <a href='#Page_39'>39</a>;</li> - <li class="isub1">omelet, <a href='#Page_51'>51</a>;</li> - <li class="isub1">with milk as sauce, <a href='#Page_56'>56</a>;</li> - <li class="isub1">modes of cooking, <a href='#Page_63'>63</a>;</li> - <li class="isub1">to preserve, <a href='#Page_122'>122</a>.</li> - -<li class="indx">Egg tea, egg coffee, and egg milk, <a href='#Page_102'>102</a>.</li> - -<li class="indx">English curd-pudding, <a href='#Page_77'>77</a>.</li> - -<li class="indx">Essences, how to be kept, <a href='#Page_108'>108</a>.</li> - -<li class="indx">Evening parties and desserts, <a href='#Page_95'>95</a>.</li> - -<li class="indx">Exercise indispensable to health, <a href='#Page_211'>211</a>;</li> - <li class="isub1">for animals, <a href='#Page_307'>307</a>.</li> - -<li class="indx">Expenses, family, <a href='#Page_130'>130</a>.</li> - -<li class="indx">Eyes, laws of health for the, <a href='#Page_457'>457</a>.</li> - - -<li class="ifrst">Family attachments, <a href='#Page_452'>452</a>.</li> - -<li class="indx">Family religious training, <a href='#Page_414'>414</a>, <i>et seq.</i></li> - -<li class="indx">Fasting, a remedy for sickness, <a href='#Page_314'>314</a>.</li> - -<li class="indx">Fault-finding, mistakes of, <a href='#Page_432'>432</a>. -<span class="pagenum" id="Page_476">476</span></li> - -<li class="indx">Fever, drink for a, <a href='#Page_102'>102</a>.</li> - -<li class="indx">Figs, where raised, <a href='#Page_358'>358</a>.</li> - -<li class="indx">Filberts, where raised, <a href='#Page_358'>358</a>.</li> - -<li class="indx">Fine-flour bread, <a href='#Page_66'>66</a>.</li> - -<li class="indx">Fire, in case of, <a href='#Page_369'>369</a>.</li> - -<li class="indx">Fire-blight in pear-trees, <a href='#Page_360'>360</a>.</li> - -<li class="indx">Fire-places, the advantages of open, <a href='#Page_166'>166</a>.</li> - -<li class="indx">Fires and lights, <a href='#Page_324'>324</a>.</li> - -<li class="indx">Fish, selection of, <a href='#Page_22'>22</a>;</li> - <li class="isub1">to salt down, <a href='#Page_23'>23</a>;</li> - <li class="isub1">directions for cooking, <a href='#Page_58'>58</a>.</li> - -<li class="indx">Fishing as a sport, <a href='#Page_440'>440</a>.</li> - -<li class="indx">Fitting dresses, hints on, <a href='#Page_361'>361</a>.</li> - -<li class="indx">Flannel shirts save washing, <a href='#Page_112'>112</a>.</li> - -<li class="indx">Flavoring powders, <a href='#Page_33'>33</a>.</li> - -<li class="indx">Floating island, <a href='#Page_98'>98</a>.</li> - -<li class="indx">Flour, how it should be kept, <a href='#Page_104'>104</a>.</li> - -<li class="indx">Flour puddings, flour and fruit puddings, <a href='#Page_75'>75</a>;</li> - <li class="isub1">a rich, <a href='#Page_80'>80</a>.</li> - -<li class="indx">Flower-seeds, planting, <a href='#Page_350'>350</a>.</li> - -<li class="indx">Flowers, appropriate for baskets, <a href='#Page_197'>197</a>;</li> - <li class="isub1">in a room, to cultivate, <a href='#Page_197'>197</a>.</li> - -<li class="indx">Fluids as food, <a href='#Page_224'>224</a>.</li> - -<li class="indx">Flummery, <a href='#Page_96'>96</a>.</li> - -<li class="indx">Folding, sprinkling, and ironing, <a href='#Page_118'>118</a>.</li> - -<li class="indx">Folding clothing, directions for, <a href='#Page_342'>342</a>.</li> - -<li class="indx">Food, on the conversion of, into nourishment, <a href='#Page_214'>214</a>;</li> - <li class="isub1">responsibility as to, in a family, <a href='#Page_214'>214</a>;</li> - <li class="isub1">on taking too much, <a href='#Page_214'>214</a>;</li> - <li class="isub1">proportion of nutritive elements in, <a href='#Page_215'>215</a>;</li> - <li class="isub1">on one kind of, for each meal, <a href='#Page_217'>217</a>;</li> - <li class="isub1">quantity of, to be graduated by exercise, <a href='#Page_217'>217</a>;</li> - <li class="isub1">on the quality of, <a href='#Page_221'>221</a>;</li> - <li class="isub1">stimulating, <a href='#Page_221'>221</a>;</li> - <li class="isub1">animal and vegetable, <a href='#Page_221'>221</a>;</li> - <li class="isub1">kinds of,most easily digested, <a href='#Page_222'>222</a>;</li> - <li class="isub1">injurious, from bad cooking, <a href='#Page_222'>222</a>;</li> - <li class="isub1">on eating too fast, <a href='#Page_222'>222</a>;</li> - <li class="isub1">on exercise, after taking, <a href='#Page_223'>223</a>;</li> - <li class="isub1">on hot and cold, <a href='#Page_223'>223</a>;</li> - <li class="isub1">highly concentrated, <a href='#Page_224'>224</a>;</li> - <li class="isub1">for the sick, <a href='#Page_318'>318</a>.</li> - -<li class="indx">Forewarn instead of find fault, <a href='#Page_432'>432</a>.</li> - -<li class="indx">Foul air, the evils of, <a href='#Page_158'>158</a>, <i>et seq.</i></li> - -<li class="indx">Fowls, boiled, <a href='#Page_43'>43</a>;</li> - <li class="isub1">fricasseed, <a href='#Page_43'>43</a>.</li> - -<li class="indx">Fragile ware, to preserve, <a href='#Page_122'>122</a>.</li> - -<li class="indx">French cooking, the peculiar excellence of, <a href='#Page_34'>34</a>.</li> - -<li class="indx">French vegetable soup, <a href='#Page_38'>38</a>.</li> - -<li class="indx">Fresh-meat hash, <a href='#Page_39'>39</a>.</li> - -<li class="indx">Fricasseed fowl, <a href='#Page_43'>43</a>.</li> - -<li class="indx">Fried meats and relishes, <a href='#Page_50'>50</a>.</li> - -<li class="indx">Fried oysters, <a href='#Page_58'>58</a>.</li> - -<li class="indx">Fritters of oysters, <a href='#Page_58'>58</a>.</li> - -<li class="indx">Frizzled beef, <a href='#Page_51'>51</a>.</li> - -<li class="indx">Fruit, cultivation of, <a href='#Page_357'>357</a>.</li> - -<li class="indx">Fruit and bread-crumb pudding, <a href='#Page_79'>79</a>.</li> - -<li class="indx">Fruit and rice dessert, <a href='#Page_80'>80</a>.</li> - -<li class="indx">Fruit-cake, <a href='#Page_87'>87</a>.</li> - -<li class="indx">Fruit pudding, boiled, <a href='#Page_77'>77</a>.</li> - -<li class="indx">Frying, unhealthful mode of cooking, <a href='#Page_50'>50</a>.</li> - -<li class="indx">Fuel saved by cottage stove, <a href='#Page_188'>188</a>.</li> - -<li class="indx">Furnace-heat pernicious, <a href='#Page_178'>178</a>, <i>et seq.</i></li> - -<li class="indx">Furniture, to cleanse or renovate, <a href='#Page_122'>122</a>;</li> - <li class="isub1">the selection of, <a href='#Page_128'>128</a>, <a href='#Page_330'>330</a>.</li> - - -<li class="ifrst">Games of skill for children, <a href='#Page_449'>449</a>.</li> - -<li class="indx">Garden seeds, planting, <a href='#Page_350'>350</a>.</li> - -<li class="indx">Gardening a recreation for the young, <a href='#Page_447'>447</a>.</li> - -<li class="indx">Gardens and yard, care of, <a href='#Page_349'>349</a>.</li> - -<li class="indx">Ganglionic system, the, <a href='#Page_204'>204</a>.</li> - -<li class="indx">Garnishing dishes, modes of, <a href='#Page_111'>111</a>.</li> - -<li class="indx">Gastric juice, supply of, <a href='#Page_218'>218</a>.</li> - -<li class="indx">Gherkins, pickled, <a href='#Page_53'>53</a>.</li> - -<li class="indx">Gingerbread, <a href='#Page_88'>88</a>.</li> - -<li class="indx">Ginger-snaps and seed cookies, <a href='#Page_88'>88</a>.</li> - -<li class="indx">Gold and silver cake, <a href='#Page_87'>87</a>.</li> - -<li class="indx">Good breeding, principles of, <a href='#Page_260'>260</a>.</li> - -<li class="indx">Gooseberries, how propagated, <a href='#Page_358'>358</a>.</li> - -<li class="indx">Gouffee’s recipes, <a href='#Page_33'>33</a>.</li> - -<li class="indx">Grafting and budding, <a href='#Page_353'>353</a>.</li> - -<li class="indx">Grapes, easy way to keep, <a href='#Page_125'>125</a>;</li> - <li class="isub1">to raise, <a href='#Page_359'>359</a>.</li> - -<li class="indx">Grates and stoves, <a href='#Page_324'>324</a>.</li> - -<li class="indx">Gravies, always to be strained, <a href='#Page_46'>46</a>;</li> - <li class="isub1">brown flour for meat, <a href='#Page_46'>46</a>.</li> - -<li class="indx">Grease and stains, mixtures for removing, <a href='#Page_120'>120</a>, <a href='#Page_124'>124</a>.</li> - -<li class="indx">Grease-spots, to remove, <a href='#Page_124'>124</a>.</li> - -<li class="indx">Greens, how prepared, <a href='#Page_111'>111</a>.</li> - -<li class="indx">Green corn, how to cook, <a href='#Page_61'>61</a>;</li> - <li class="isub1">pudding, <a href='#Page_81'>81</a>;</li> - <li class="isub1">patties, <a href='#Page_82'>82</a>.</li> - -<li class="indx">Ground-plan of a house, <a href='#Page_134'>134</a>.</li> - -<li class="indx">Gruels, water and Oat-meal, <a href='#Page_102'>102</a>.</li> - - -<li class="ifrst">Habits of system and order, <a href='#Page_281'>281</a>, <i>et seq.</i></li> - -<li class="indx">Hair, laws of health for the, <a href='#Page_457'>457</a>.</li> - -<li class="indx">Ham, selection of, <a href='#Page_21'>21</a>;</li> - <li class="isub1">recipe for molasses-cured, <a href='#Page_24'>24</a>;</li> - <li class="isub1">brine for pickling, <a href='#Page_25'>25</a>;</li> - <li class="isub1">to smoke, <a href='#Page_26'>26</a>;</li> - <li class="isub1">hash of cold, <a href='#Page_41'>41</a>;</li> - <li class="isub1">boiled, <a href='#Page_43'>43</a>;</li> - <li class="isub1">how to keep, <a href='#Page_108'>108</a>;</li> - <li class="isub1">broiled eggs for, <a href='#Page_111'>111</a>.</li> - -<li class="indx">Hard yeast, <a href='#Page_66'>66</a>.</li> - -<li class="indx">Hashes, common way of spoiling, <a href='#Page_39'>39</a>;</li> - <li class="isub1">fresh meat, cold meat and potatoes, with eggs, <a href='#Page_39'>39</a>;</li> - <li class="isub1">with tomatoes, nice beef, veal, rice and cold meat, bread-crumbs and cold meat, cold beefsteak, <a href='#Page_40'>40</a>;</li> - <li class="isub1">cold mutton or venison, corned beef, cold ham, meats warmed over, cold meats, <a href='#Page_41'>41</a>;</li> - <li class="isub1">souse, tripe, <a href='#Page_42'>42</a>;</li> - <li class="isub1">how to dish, <a href='#Page_111'>111</a>.</li> - -<li class="indx">Hasty pudding or mush, <a href='#Page_77'>77</a>.</li> - -<li class="indx">Health, the care of, <a href='#Page_129'>129</a>, <a href='#Page_199'>199</a>. -<span class="pagenum" id="Page_477">477</span></li> - -<li class="indx">Healthful food, selection of, <a href='#Page_129'>129</a>.</li> - -<li class="indx">Health of mind, <a href='#Page_293'>293</a>, <i>et seq.</i></li> - -<li class="indx">Heart, the human, <a href='#Page_152'>152</a>.</li> - -<li class="indx">Heat, or caloric, explained, <a href='#Page_164'>164</a>.</li> - -<li class="indx">Helping at table, <a href='#Page_338'>338</a>.</li> - -<li class="indx">Hemming, hints on, <a href='#Page_363'>363</a>.</li> - -<li class="indx">Herrings, salt, <a href='#Page_51'>51</a>;</li> - <li class="isub1">smoked, <a href='#Page_108'>108</a>.</li> - -<li class="indx">Hominy for breakfast or supper, <a href='#Page_70'>70</a>;</li> - <li class="isub1">how purchased and kept, <a href='#Page_105'>105</a>.</li> - -<li class="indx">Hominy, or rice stew, <a href='#Page_32'>32</a>.</li> - -<li class="indx">Hop and potato yeast, <a href='#Page_66'>66</a>.</li> - -<li class="indx">Horses, care of, <a href='#Page_307'>307</a>.</li> - -<li class="indx">Horse-racing, about, <a href='#Page_441'>441</a>.</li> - -<li class="indx">Hosford’s method of making flour, <a href='#Page_65'>65</a>.</li> - -<li class="indx">Hospitality, the most agreeable, <a href='#Page_453'>453</a>.</li> - -<li class="indx">Hot-beds, to prepare, <a href='#Page_349'>349</a>.</li> - -<li class="indx">“House and Home Papers,” by Mrs. Stowe, <a href='#Page_155'>155</a>, <a href='#Page_425'>425</a>.</li> - -<li class="indx">House-cleaning, <a href='#Page_332'>332</a>.</li> - -<li class="indx">House plants, care of, <a href='#Page_352'>352</a>.</li> - -<li class="indx">Houses, on the construction of, <a href='#Page_133'>133</a>-149.</li> - -<li class="indx">Huckleberry cake, <a href='#Page_87'>87</a>.</li> - -<li class="indx">Hunting as a sport, <a href='#Page_440'>440</a>.</li> - -<li class="indx">Hygrodeik, the, <a href='#Page_175'>175</a>.</li> - -<li class="indx">Hypochondriasis, <a href='#Page_297'>297</a>.</li> - -<li class="indx">Hysteria, <a href='#Page_297'>297</a>.</li> - - -<li class="ifrst">Ice-cream, general directions for, <a href='#Page_95'>95</a>;</li> - <li class="isub1">strawberry ice, ice-cream without cream, <a href='#Page_95'>95</a>;</li> - <li class="isub1">fruit ice-cream, <a href='#Page_96'>96</a>;</li> - <li class="isub1">lemonade and other ices, <a href='#Page_96'>96</a>.</li> - -<li class="indx">Iced fruit, <a href='#Page_98'>98</a>.</li> - -<li class="indx">Icing for cake, <a href='#Page_89'>89</a>.</li> - -<li class="indx">Indian meal, how purchased and kept, <a href='#Page_105'>105</a>.</li> - -<li class="indx">Indian pudding boiled, without eggs, <a href='#Page_79'>79</a>;</li> - <li class="isub1">baked, <a href='#Page_81'>81</a>.</li> - -<li class="indx">Indiana pickles, <a href='#Page_55'>55</a>.</li> - -<li class="indx">Indigo, to purchase and keep, <a href='#Page_107'>107</a>.</li> - -<li class="indx">Industrial schools, <a href='#Page_362'>362</a>.</li> - -<li class="indx">Infants, pure air for, <a href='#Page_268'>268</a>;</li> - <li class="isub1">mortality among, <a href='#Page_390'>390</a>;</li> - <li class="isub1">on giving to the older children, <a href='#Page_391'>391</a>;</li> - <li class="isub1">ignorance of parents concerning, <a href='#Page_391'>391</a>;</li> - <li class="isub1">importance of knowing how to take care of, <a href='#Page_392'>392</a>;</li> - <li class="isub1">Combe and Bell cited, <a href='#Page_393'>393</a>, <i>et seq.</i>;</li> - <li class="isub1">food for, <a href='#Page_394'>394</a>;</li> - <li class="isub1">medicines for, <a href='#Page_394'>394</a>;</li> - <li class="isub1">keeping warm, <a href='#Page_395'>395</a>;</li> - <li class="isub1">keeping their heads cool, <a href='#Page_396'>396</a>;</li> - <li class="isub1">bathing, <a href='#Page_396'>396</a>;</li> - <li class="isub1">to creep, <a href='#Page_397'>397</a>;</li> - <li class="isub1">habits, <a href='#Page_397'>397</a>;</li> - <li class="isub1">teething, <a href='#Page_398'>398</a>;</li> - <li class="isub1">constipation, <a href='#Page_399'>399</a>;</li> - <li class="isub1">diarrhœa, <a href='#Page_399'>399</a>;</li> - <li class="isub1">use of water in fever, <a href='#Page_400'>400</a>.</li> - -<li class="indx">Ingrafting, <a href='#Page_355'>355</a>.</li> - -<li class="indx">Ink, indelible, how to make, <a href='#Page_122'>122</a>.</li> - -<li class="indx">Ink-stains, to remove, <a href='#Page_121'>121</a>.</li> - -<li class="indx">Instinctive love, <a href='#Page_372'>372</a>.</li> - -<li class="indx">Intemperance in eating, <a href='#Page_214'>214</a>, <a href='#Page_218'>218</a>.</li> - -<li class="indx">Involuntary motion, nerves of, <a href='#Page_204'>204</a>.</li> - -<li class="indx">Iodide of potassium, antidote for, <a href='#Page_368'>368</a>.</li> - -<li class="indx">Irish stew, <a href='#Page_31'>31</a>.</li> - -<li class="indx">Ironing, articles to be provided for, <a href='#Page_117'>117</a>;</li> - <li class="isub1">general directions for, <a href='#Page_119'>119</a>.</li> - -<li class="indx">Iron, to stop cracks in, <a href='#Page_123'>123</a>.</li> - -<li class="indx">Iron-ware for kitchen, <a href='#Page_346'>346</a>.</li> - -<li class="indx">Isinglass, to clarify, <a href='#Page_98'>98</a>;</li> - <li class="isub1">American, <a href='#Page_105'>105</a>.</li> - - -<li class="ifrst">Jellies and preserves, to prepare, <a href='#Page_90'>90</a>.</li> - -<li class="indx">Jelly, white wine, <a href='#Page_96'>96</a>;</li> - <li class="isub1">apple, orange, <a href='#Page_93'>93</a>;</li> - <li class="isub1">what served with, <a href='#Page_110'>110</a>.</li> - -<li class="indx">Jelly-cake, <a href='#Page_86'>86</a>.</li> - - -<li class="ifrst">Kid gloves, to clean, <a href='#Page_121'>121</a>;</li> - <li class="isub1">another way, <a href='#Page_124'>124</a>.</li> - -<li class="indx">Kidneys, function of the human, <a href='#Page_238'>238</a>.</li> - -<li class="indx">Kidneys, to cook, <a href='#Page_44'>44</a>.</li> - -<li class="indx">Kitchen, care of a, <a href='#Page_343'>343</a>;</li> - <li class="isub1">furniture for a, <a href='#Page_346'>346</a>;</li> - <li class="isub1">plan for a, <a href='#Page_141'>141</a>.</li> - - -<li class="ifrst">Laces, to do up, <a href='#Page_117'>117</a>.</li> - -<li class="indx">Lamb chops, broiled, <a href='#Page_50'>50</a>.</li> - -<li class="indx">Lamb, to boil a shoulder or leg, <a href='#Page_44'>44</a>.</li> - -<li class="indx">Lamp-oil, to remove stains of, <a href='#Page_121'>121</a>.</li> - -<li class="indx">Lamps, oil and kerosene, <a href='#Page_326'>326</a>.</li> - -<li class="indx">Lard and drippings, to keep, <a href='#Page_106'>106</a>.</li> - -<li class="indx">Lard, to try out, <a href='#Page_24'>24</a>.</li> - -<li class="indx">Laughter is healthy, <a href='#Page_449'>449</a>.</li> - -<li class="indx">Laws of health, for the bones, for the muscles, <a href='#Page_454'>454</a>;</li> - <li class="isub1">for the lungs, for the digestive organs, <a href='#Page_455'>455</a>;</li> - <li class="isub1">for the skin, <a href='#Page_456'>456</a>;</li> - <li class="isub1">for the brain and nerves, for the teeth, eyes, and hair, <a href='#Page_457'>457</a>.</li> - -<li class="indx">Laying out yards and gardens, <a href='#Page_351'>351</a>.</li> - -<li class="indx">Lazy gentleman, a, <a href='#Page_272'>272</a>.</li> - -<li class="indx">Lead, antidote for, <a href='#Page_368'>368</a>.</li> - -<li class="indx">Leeds’s method of ventilation, <a href='#Page_171'>171</a>.</li> - -<li class="indx">Lemon pudding, <a href='#Page_82'>82</a>;</li> - <li class="isub1">jelly, <a href='#Page_97'>97</a>;</li> - <li class="isub1">peel, <a href='#Page_107'>107</a>.</li> - -<li class="indx">Lemonade ice, <a href='#Page_96'>96</a>.</li> - -<li class="indx">Lettuce salad, <a href='#Page_57'>57</a>.</li> - -<li class="indx"><i>Leucoemia</i>, <a href='#Page_256'>256</a>.</li> - -<li class="indx">Lewis, Dr. Dio, on ventilation, <a href='#Page_159'>159</a>.</li> - -<li class="indx">Light essential to health, <a href='#Page_256'>256</a>.</li> - -<li class="indx">Light for animals, <a href='#Page_307'>307</a>.</li> - -<li class="indx">Lightning, struck by, <a href='#Page_369'>369</a>.</li> - -<li class="indx">Lights for a house, <a href='#Page_326'>326</a>.</li> - -<li class="indx">Lime or baryta, antidote for, <a href='#Page_368'>368</a>.</li> - -<li class="indx">Liver, calf or pig, beef, to cook, <a href='#Page_51'>51</a>.</li> - -<li class="indx">Liver, use of the human, <a href='#Page_238'>238</a>.</li> - -<li class="indx">Loaf pudding, <a href='#Page_82'>82</a>;</li> - <li class="isub1">cake, <a href='#Page_89'>89</a>.</li> - -<li class="indx">Longevity, Sir John Sinclair on, <a href='#Page_257'>257</a>. -<span class="pagenum" id="Page_478">478</span></li> - -<li class="indx">Lungs, the human, <a href='#Page_151'>151</a>;</li> - <li class="isub1">laws of health for, <a href='#Page_455'>455</a>.</li> - -<li class="indx">Lye, to make, <a href='#Page_115'>115</a>.</li> - - -<li class="ifrst">Macaroni, how purchased and kept, <a href='#Page_105'>105</a>.</li> - -<li class="indx">Macaroni pudding, <a href='#Page_81'>81</a>.</li> - -<li class="indx">Mahogany furniture, <a href='#Page_333'>333</a>.</li> - -<li class="indx">Mangoes, pickled, <a href='#Page_54'>54</a>.</li> - -<li class="indx">Manners at home and in society, <a href='#Page_260'>260</a>, <i>et seq.</i></li> - -<li class="indx">Manners to servants, <a href='#Page_435'>435</a>.</li> - -<li class="indx">Marketing, <a href='#Page_18'>18</a>.</li> - -<li class="indx">Marmalade, quince, <a href='#Page_94'>94</a>;</li> - <li class="isub1">orange, <a href='#Page_97'>97</a>.</li> - -<li class="indx">Martinoes, to pickle, <a href='#Page_54'>54</a>.</li> - -<li class="indx">Mattresses, <a href='#Page_139'>139</a>, <a href='#Page_341'>341</a>.</li> - -<li class="indx">Measures of quantity, <a href='#Page_28'>28</a>.</li> - -<li class="indx">Meat and rusk puddings, <a href='#Page_76'>76</a>.</li> - -<li class="indx">Mechanical skill developed in children, <a href='#Page_450'>450</a>.</li> - -<li class="indx">Medicines, the use of, <a href='#Page_314'>314</a>, <i>et seq.</i></li> - -<li class="indx">Melancholy, condition of, <a href='#Page_297'>297</a>.</li> - -<li class="indx">Mental health and disease, <a href='#Page_294'>294</a>, <i>et seq.</i></li> - -<li class="indx">Metal dishes, never cool soup in, <a href='#Page_35'>35</a>.</li> - -<li class="indx">Mice and rats, to get rid of, <a href='#Page_124'>124</a>.</li> - -<li class="indx">Mildew, to remove, <a href='#Page_119'>119</a>.</li> - -<li class="indx">Milk and egg sauce, <a href='#Page_56'>56</a>.</li> - -<li class="indx">Milk, dangerous use of, <a href='#Page_101'>101</a>;</li> - <li class="isub1">as a drink, <a href='#Page_233'>233</a>.</li> - -<li class="indx">Milk lemonade, <a href='#Page_101'>101</a>.</li> - -<li class="indx">Mint sauce for lamb, <a href='#Page_56'>56</a>.</li> - -<li class="indx">Minute pudding of potato starch, <a href='#Page_78'>78</a>.</li> - -<li class="indx">Mock cream, <a href='#Page_79'>79</a>.</li> - -<li class="indx">Model ventilation, <a href='#Page_172'>172</a>, <i>et seq.</i></li> - -<li class="indx">Moisture in air necessary, <a href='#Page_178'>178</a>.</li> - -<li class="indx">Molasses, to purchase and keep, <a href='#Page_106'>106</a>.</li> - -<li class="indx">Moral character, what constitutes, <a href='#Page_371'>371</a>.</li> - -<li class="indx">Mucous membrane, the, <a href='#Page_237'>237</a>.</li> - -<li class="indx">Muffins, wheat, of flour, fine or unbolted, <a href='#Page_72'>72</a>.</li> - -<li class="indx">Muscles, laws of health for the, <a href='#Page_454'>454</a>.</li> - -<li class="indx">Muscular exercise, <a href='#Page_208'>208</a>, <i>et seq.</i></li> - -<li class="indx">Mush or hasty pudding, <a href='#Page_77'>77</a>.</li> - -<li class="indx">Mushrooms, pickled, <a href='#Page_53'>53</a>.</li> - -<li class="indx">Music, considered as a recreation, <a href='#Page_448'>448</a>.</li> - -<li class="indx">Muslin curtains, <a href='#Page_194'>194</a>.</li> - -<li class="indx">Muslins, to starch, <a href='#Page_117'>117</a>.</li> - -<li class="indx">Mutton—division of a sheep, <a href='#Page_20'>20</a>;</li> - <li class="isub1">selection of, <a href='#Page_21'>21</a>;</li> - <li class="isub1">and turnip stew, <a href='#Page_30'>30</a>;</li> - <li class="isub1">soup, <a href='#Page_38'>38</a>;</li> - <li class="isub1">hash, <a href='#Page_41'>41</a>;</li> - <li class="isub1">boiled leg or shoulder of, <a href='#Page_44'>44</a>;</li> - <li class="isub1">roast, <a href='#Page_47'>47</a>;</li> - <li class="isub1">pie, <a href='#Page_48'>48</a>.</li> - -<li class="indx">Mutton chops, broiled, <a href='#Page_50'>50</a>.</li> - - -<li class="ifrst">Napkins, table, <a href='#Page_109'>109</a>.</li> - -<li class="indx">Nasturtions, pickled, <a href='#Page_53'>53</a>.</li> - -<li class="indx">Nerves, laws of health for the, <a href='#Page_467'>467</a>.</li> - -<li class="indx">Nervous system, the, described, <a href='#Page_202'>202</a>.</li> - -<li class="indx">Nervousness in sick people, <a href='#Page_320'>320</a>.</li> - -<li class="indx">Nettle-rash caused by food, <a href='#Page_240'>240</a>.</li> - -<li class="indx">Night air, prejudice against, <a href='#Page_160'>160</a>.</li> - -<li class="indx">Nitrate of silver, antidote for, <a href='#Page_368'>368</a>.</li> - -<li class="indx">Novel-reading, <a href='#Page_296'>296</a>, <a href='#Page_445'>445</a>.</li> - -<li class="indx">Nursery, selection of helpers in the, <a href='#Page_130'>130</a>.</li> - -<li class="indx">Nursing the sick, <a href='#Page_319'>319</a>.</li> - - -<li class="indx">Oat-meal bread, <a href='#Page_68'>68</a>;</li> - <li class="isub1">for breakfast or supper, <a href='#Page_71'>71</a>;</li> - <li class="isub1">how purchased and kept, <a href='#Page_105'>105</a>.</li> - -<li class="indx">Odds and ends, advice about, <a href='#Page_124'>124</a>.</li> - -<li class="indx">Oil, to purchase and keep, <a href='#Page_106'>106</a>.</li> - -<li class="indx">Oil-paint, to remove spots of, <a href='#Page_151'>151</a>.</li> - -<li class="indx"><i>Oino-mania</i>, disease of the brain, <a href='#Page_228'>228</a>.</li> - -<li class="indx">Olla podrida, recipe for, <a href='#Page_32'>32</a>.</li> - -<li class="indx">Omelet of eggs, <a href='#Page_51'>51</a>;</li> - <li class="isub1">plain, bread, apple, <a href='#Page_63'>63</a>;</li> - <li class="isub1">oysters, <a href='#Page_58'>58</a>.</li> - -<li class="indx">One, two, three, four cake, <a href='#Page_86'>86</a>.</li> - -<li class="indx">Onions, used as flavoring, <a href='#Page_35'>35</a>;</li> - <li class="isub1">pickled, <a href='#Page_53'>53</a>;</li> - <li class="isub1">to cook, <a href='#Page_62'>62</a>.</li> - -<li class="indx">Open fire-places, <a href='#Page_165'>165</a>;</li> - <li class="isub1">the advantages of, <a href='#Page_166'>166</a>.</li> - -<li class="indx">Opium, the use of, <a href='#Page_233'>233</a>;</li> - <li class="isub1">antidote for, <a href='#Page_369'>369</a>.</li> - -<li class="indx">Orange-cake, <a href='#Page_86'>86</a>;</li> - <li class="isub1">marmalade, <a href='#Page_97'>97</a>;</li> - <li class="isub1">jelly, <a href='#Page_98'>98</a>;</li> - <li class="isub1">peel, <a href='#Page_107'>107</a>.</li> - -<li class="indx">Ornamental froth, <a href='#Page_98'>98</a>.</li> - -<li class="indx">Ornamentation of a house, <a href='#Page_128'>128</a>.</li> - -<li class="indx">Orphan asylum at Albany, treatment of children in the, <a href='#Page_401'>401</a>.</li> - -<li class="indx">Oyster plant, or salsify, to cook, <a href='#Page_61'>61</a>.</li> - -<li class="indx">Oysters, stewed, fried, fritters, scalloped, broiled, omelet, pickled, <a href='#Page_58'>58</a>;</li> - <li class="isub1">roast, <a href='#Page_59'>59</a>.</li> - -<li class="indx">Ox-muzzle made into an ornament, <a href='#Page_196'>196</a>.</li> - -<li class="indx">Oxygen, amount of in full-grown man, <a href='#Page_150'>150</a>.</li> - - -<li class="ifrst">Packing and storing articles, <a href='#Page_342'>342</a>.</li> - -<li class="indx">Panada, <a href='#Page_102'>102</a>.</li> - -<li class="indx">Pancreas gland, the, <a href='#Page_238'>238</a>.</li> - -<li class="indx">Pan dowdy, <a href='#Page_76'>76</a>.</li> - -<li class="indx">Paper to keep preserves, <a href='#Page_123'>123</a>.</li> - -<li class="indx">Paralysis of portion of the brain, <a href='#Page_206'>206</a>.</li> - -<li class="indx">Parlor cheaply furnished, <a href='#Page_195'>195</a>.</li> - -<li class="indx">Parsley, as a garnish, <a href='#Page_111'>111</a>.</li> - -<li class="indx">Parsnips, how to cook, <a href='#Page_62'>62</a>.</li> - -<li class="indx">Partridges, to boil, <a href='#Page_45'>45</a>.</li> - -<li class="indx">Paste for puddings and pies should be banished from every table, <a href='#Page_83'>83</a>;</li> - <li class="isub1">pie-crusts, <a href='#Page_83'>83</a>;</li> - <li class="isub1">directions for making rich pie-crusts, <a href='#Page_84'>84.</a></li> - -<li class="indx">Patties of green corn, like oysters, <a href='#Page_82'>82</a>. -<span class="pagenum" id="Page_479">479</span></li> - -<li class="indx">Pea (green or dried) soup, <a href='#Page_37'>37</a>.</li> - -<li class="indx">Peaches, pickled, <a href='#Page_52'>52</a>;</li> - <li class="isub1">in pie, <a href='#Page_79'>79</a>;</li> - <li class="isub1">how to preserve, <a href='#Page_91'>91</a>.</li> - -<li class="indx">Pearl barley-water, <a href='#Page_102'>102</a>.</li> - -<li class="indx">Pearl barley and pearl wheat, how purchased and kept, <a href='#Page_105'>105</a>.</li> - -<li class="indx">Pearl wheat or cracked wheat, <a href='#Page_71'>71</a>.</li> - -<li class="indx">Pears, to preserve, <a href='#Page_92'>92</a>.</li> - -<li class="indx">Peppers, pickled, <a href='#Page_53'>53</a>.</li> - -<li class="indx">Perspiration tubes, length of, <a href='#Page_237'>237</a>.</li> - -<li class="indx">Philadelphia, death-rate of, <a href='#Page_163'>163</a>.</li> - -<li class="indx">Philanthropy, instances of true, <a href='#Page_380'>380</a>.</li> - -<li class="indx">Phin, Professor, on lighting houses, <a href='#Page_326'>326</a>.</li> - -<li class="indx">Phosphorus, antidote for, <a href='#Page_368'>368</a>.</li> - -<li class="indx">Pickle for cold fish, <a href='#Page_59'>59</a>.</li> - -<li class="indx">Pickled oysters, <a href='#Page_58'>58</a>.</li> - -<li class="indx">Pickles, general directions, <a href='#Page_52'>52</a>, <a href='#Page_110'>110</a>;</li> - <li class="isub1">sweet, tomatoes, peaches, <a href='#Page_52'>52</a>;</li> - <li class="isub1">peppers, nasturtions, onions, gherkins, mushrooms, cucumbers, walnuts, <a href='#Page_53'>53</a>;</li> - <li class="isub1">mangoes, cabbage, martinoes, cucumbers, <a href='#Page_54'>54</a>;</li> - <li class="isub1">Indiana, cauliflower, or broccoli, <a href='#Page_55'>55</a>;</li> - <li class="isub1">never keep in glazed ware, <a href='#Page_106'>106</a>.</li> - -<li class="indx">Pictures, the hanging of, <a href='#Page_332'>332</a>.</li> - -<li class="indx">Pie, potato, <a href='#Page_48'>48</a>.</li> - -<li class="indx">Pie-crusts, <a href='#Page_83'>83</a>, <a href='#Page_84'>84</a>.</li> - -<li class="indx">Piece-bag, a, <a href='#Page_146'>146</a>.</li> - -<li class="indx">Pies—meat, mutton, beef, chicken, rice-chicken, <a href='#Page_48'>48</a>.</li> - -<li class="indx">Pigeons, to boil, <a href='#Page_45'>45</a>.</li> - -<li class="indx">Pigs, benefited by cleanliness, <a href='#Page_241'>241</a>.</li> - -<li class="indx">Pilaff, or Turkish stew, <a href='#Page_32'>32</a>.</li> - -<li class="indx">Pillau, a favorite dish in the South, <a href='#Page_44'>44</a>.</li> - -<li class="indx">Pine-apples, to preserve, <a href='#Page_92'>92</a>.</li> - -<li class="indx">Pitch, to remove spots of, <a href='#Page_120'>120</a>.</li> - -<li class="indx">Plain cake, raised with eggs, <a href='#Page_87'>87</a>.</li> - -<li class="indx">Planting flower and garden seeds, <a href='#Page_350'>350</a>.</li> - -<li class="indx">Plum pie, <a href='#Page_79'>79</a>.</li> - -<li class="indx">Plum pudding, cracker, <a href='#Page_82'>82</a>.</li> - -<li class="indx">Plums, to preserve, <a href='#Page_92'>92</a>.</li> - -<li class="indx">Poisons, antidotes for certain, <a href='#Page_367'>367</a>.</li> - -<li class="indx">Pop-overs, of corn-meal, <a href='#Page_76'>76</a>.</li> - -<li class="indx">Pork, divisions of a hog, <a href='#Page_21'>21</a>;</li> - <li class="isub1">selection of, <a href='#Page_21'>21</a>;</li> - <li class="isub1">to salt, <a href='#Page_24'>24</a>, <a href='#Page_25'>25</a>;</li> - <li class="isub1">broiled, <a href='#Page_50'>50</a>;</li> - <li class="isub1">fresh, <a href='#Page_110'>110</a>.</li> - -<li class="indx">Potash soap, to make, <a href='#Page_115'>115</a>.</li> - -<li class="indx">Potato, various modes of cooking, <a href='#Page_60'>60</a>;</li> - <li class="isub1">soup, <a href='#Page_36'>36</a>;</li> - <li class="isub1">pie, <a href='#Page_48'>48</a>;</li> - <li class="isub1">biscuit, <a href='#Page_69'>69</a>;</li> - <li class="isub1">yeast, <a href='#Page_66'>66</a>;</li> - <li class="isub1">starch pudding, <a href='#Page_78'>78</a>.</li> - -<li class="indx"><i>Pot au feu</i>, or French stew, <a href='#Page_32'>32</a>.</li> - -<li class="indx">Pot-pie—beef, veal, or chicken, <a href='#Page_47'>47</a>.</li> - -<li class="indx">Poultry, selection of, <a href='#Page_21'>21</a>;</li> - <li class="isub1">when and how to be killed, <a href='#Page_22'>22</a>;</li> - <li class="isub1">boiled, <a href='#Page_110'>110</a>;</li> - <li class="isub1">care of, <a href='#Page_311'>311</a>.</li> - -<li class="indx">Pound-cake, <a href='#Page_87'>87</a>.</li> - -<li class="indx">Precocity, juvenile, <a href='#Page_295'>295</a>.</li> - -<li class="indx">Preserves and jellies, general directions, <a href='#Page_90'>90</a>;</li> - <li class="isub1">how to keep, <a href='#Page_108'>108</a>.</li> - -<li class="indx">Preserving fruit-trees, <a href='#Page_360'>360</a>.</li> - -<li class="indx">Propagation of plants, <a href='#Page_353'>353</a>.</li> - -<li class="indx">Property, on using properly, <a href='#Page_378'>378</a>.</li> - -<li class="indx">Pruning, <a href='#Page_356'>356</a>.</li> - -<li class="indx">Prussic acid, antidote for, <a href='#Page_368'>368</a>.</li> - -<li class="indx">Puddings and pies, <a href='#Page_74'>74</a>;</li> - <li class="isub1">queen of all puddings, <a href='#Page_75'>75</a>;</li> - <li class="isub1">flour puddings, flour and fruit, rusk and milk, rusk, <a href='#Page_75'>75</a>;</li> - <li class="isub1">meat and rusk (one easily made), pan dowdy, corn-meal, pop-overs, best apple-pie, rice pudding, <a href='#Page_76'>76</a>;</li> - <li class="isub1">bread and fruit pudding, boiled-fruit pudding, English curd pudding, common apple-pie, plain custard, mush or hasty pudding, <a href='#Page_77'>77</a>;</li> - <li class="isub1">stale bread, rennet custard, bird’s nest pudding, minute pudding of potato starch, tapioca pudding, cocoa-nut pudding, <a href='#Page_78'>78</a>;</li> - <li class="isub1">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, <a href='#Page_79'>79</a>;</li> - <li class="isub1">dessert of rice and fruit, rice and apple, rich flour pudding, <a href='#Page_80'>80</a>;</li> - <li class="isub1">apple-pie, <a href='#Page_80'>80</a>;</li> - <li class="isub1">spiced apple-tarts, baked Indian pudding, apple custard, macaroni or vermicelli puddings, green-corn pudding, bread pudding for invalids, <a href='#Page_81'>81</a>;</li> - <li class="isub1">a good pudding, loaf pudding, lemon pudding, green-corn patties, cracker plum pudding, bread-and-butter pudding, <a href='#Page_82'>82</a>;</li> - <li class="isub1">sauces for puddings, <a href='#Page_82'>82</a>;</li> - <li class="isub1">paste for puddings and pies, <a href='#Page_83'>83</a>.</li> - -<li class="indx">Pumpkin and squash, how to cook, <a href='#Page_62'>62</a>;</li> - <li class="isub1">bread, <a href='#Page_68'>68</a>;</li> - <li class="isub1">pie, <a href='#Page_79'>79</a>;</li> - <li class="isub1">preserved, <a href='#Page_94'>94</a>.</li> - -<li class="indx">Puritans, descendants of the, <a href='#Page_262'>262</a>.</li> - -<li class="indx">Pyramid for a table, <a href='#Page_99'>99</a>.</li> - - -<li class="ifrst">Quantity, measures of, <a href='#Page_28'>28</a>.</li> - -<li class="indx">Queen of all puddings, <a href='#Page_75'>75</a>.</li> - -<li class="indx">Quinces, to preserve, <a href='#Page_91'>91</a>;</li> - <li class="isub1">jelly, <a href='#Page_91'>91</a>;</li> - <li class="isub1">marmalade, <a href='#Page_94'>94</a>.</li> - - -<li class="ifrst">Radiation of heat, <a href='#Page_165'>165</a>.</li> - -<li class="indx">Radishes, to prepare, <a href='#Page_62'>62</a>.</li> - -<li class="indx">Raisins, to purchase and keep, <a href='#Page_107'>107</a>.</li> - -<li class="indx">Ranges, cooking, <a href='#Page_182'>182</a>, <i>et seq</i>.</li> - -<li class="indx">Raspberries, how grown, <a href='#Page_358'>358</a>.</li> - -<li class="indx">Raspberry jam, <a href='#Page_93'>93</a>;</li> - <li class="isub1">whisk, <a href='#Page_96'>96</a>;</li> - <li class="isub1">vinegar, <a href='#Page_101'>101</a>.</li> - -<li class="indx">Rats and mice, to get rid of, <a href='#Page_124'>124</a>. -<span class="pagenum" id="Page_480">480</span></li> - - -<li class="indx">Reading for the young, suitable, <a href='#Page_446'>446</a>.</li> - -<li class="indx">Reflection of heat, <a href='#Page_165'>165</a>.</li> - -<li class="indx">Relief, bestowing, <a href='#Page_385'>385</a>.</li> - -<li class="indx">Religion, power of, in the household, <a href='#Page_280'>280</a>;</li> - <li class="isub1">of servants, <a href='#Page_438'>438</a>.</li> - -<li class="indx">Religious training in the family, <a href='#Page_414'>414</a>, <i>et seq.</i></li> - -<li class="indx">Rennet, to prepare, <a href='#Page_23'>23</a>;</li> - <li class="isub1">custard, <a href='#Page_78'>78</a>;</li> - <li class="isub1">wine, <a href='#Page_78'>78</a>;</li> - <li class="isub1">whey, <a href='#Page_102'>102</a>.</li> - -<li class="indx"><i>Reserve power</i> of the body, <a href='#Page_162'>162</a>.</li> - -<li class="indx">Rice, modes of using, <a href='#Page_73'>73</a>;</li> - <li class="isub1">as stew, <a href='#Page_32'>32</a>;</li> - <li class="isub1">with cold-meat hash, <a href='#Page_39'>39</a>, <a href='#Page_41'>41</a>;</li> - <li class="isub1">for breakfast and supper, <a href='#Page_70'>70</a>;</li> - <li class="isub1">waffles, <a href='#Page_73'>73</a>;</li> - <li class="isub1">pudding, <a href='#Page_76'>76</a>;</li> - <li class="isub1">and fruit dessert, <a href='#Page_80'>80</a>;</li> - <li class="isub1">how to purchase and keep, <a href='#Page_105'>105</a>;</li> - <li class="isub1">plain boiled, <a href='#Page_110'>110</a>.</li> - -<li class="indx">Right use of time and property, <a href='#Page_370'>370</a>, <i>et seq.</i></li> - -<li class="indx">Roast oysters, <a href='#Page_59'>59</a>.</li> - -<li class="indx">Roast and baked meats—beef, to roast, in a cook-stove, pork, <a href='#Page_46'>46</a>;</li> - <li class="isub1">mutton, veal, poultry, pot-pie of beef, veal, or chicken, <a href='#Page_47'>47</a>;</li> - <li class="isub1">mutton and beef pie, chicken-pie, rice chicken-pie, potato-pie, calf’s head, <a href='#Page_48'>48</a>.</li> - -<li class="indx">Rolls, of corn-meal, <a href='#Page_69'>69</a>.</li> - -<li class="indx">Rooms, the care of, <a href='#Page_330'>330</a>.</li> - -<li class="indx">Rose-bushes, budding, <a href='#Page_355'>355</a>.</li> - -<li class="indx">Roses and other plants, how to treat, <a href='#Page_123'>123</a>.</li> - -<li class="indx">Royal crumpets, <a href='#Page_72'>72</a>.</li> - -<li class="indx">Rules for setting a table, <a href='#Page_337'>337</a>.</li> - -<li class="indx">Rusk puddings, <a href='#Page_75'>75</a>.</li> - -<li class="indx">Rusk and milk, <a href='#Page_75'>75</a>.</li> - -<li class="indx">Rusk and meat puddings, <a href='#Page_76'>76</a>.</li> - -<li class="indx">Rust from knives, to keep, <a href='#Page_122'>122</a>.</li> - -<li class="indx">Rye, how purchased and kept, <a href='#Page_105'>105</a>.</li> - -<li class="indx">Rye and indian bread, <a href='#Page_68'>68</a>.</li> - -<li class="indx">Rye or corn meal for breakfast or supper, <a href='#Page_70'>70</a>.</li> - - -<li class="ifrst">Sachem’s head corn-cake, <a href='#Page_73'>73</a>.</li> - -<li class="indx">Sago, how purchased and kept, <a href='#Page_105'>105</a>.</li> - -<li class="indx">Salad, chicken, <a href='#Page_96'>96</a>;</li> - <li class="isub1">a dressing for, <a href='#Page_57'>57</a>.</li> - -<li class="indx">Sally Lunn, improved, <a href='#Page_72'>72</a>.</li> - -<li class="indx">Salsify, or oyster-plant, <a href='#Page_61'>61</a>.</li> - -<li class="indx">Salt, to purchase and keep, <a href='#Page_106'>106</a>.</li> - -<li class="indx">Salt, to meats, <a href='#Page_22'>22</a>; to beef, <a href='#Page_23'>23</a>;</li> - <li class="isub1">to fish, <a href='#Page_23'>23</a>;</li> - <li class="isub1">for animals, <a href='#Page_307'>307</a>.</li> - -<li class="indx">Salt herrings, <a href='#Page_51'>51</a>.</li> - -<li class="indx">Salted provisions must be watched, <a href='#Page_108'>108</a>.</li> - -<li class="indx">Sal volatile, how preserved, <a href='#Page_108'>108</a>.</li> - -<li class="indx">Sassafras jelly, <a href='#Page_102'>102</a>.</li> - -<li class="indx">Sauces—milk and egg, drawn butter, mint, cranberry, apple, walnut or butternut catsup, <a href='#Page_56'>56</a>;</li> - <li class="isub1">mock capers, salad dressing,</li> -<li class="indx">57;</li> - <li class="isub1">tomato catsup, <a href='#Page_57'>57</a>;</li> - <li class="isub1">for puddings, liquid, <a href='#Page_82'>82</a>;</li> - <li class="isub1">hard, a healthful, an excellent, <a href='#Page_83'>83</a>.</li> - -<li class="indx">Sausages, to prepare cases, <a href='#Page_26'>26</a>;</li> - <li class="isub1">meat, <a href='#Page_26'>26</a>;</li> - <li class="isub1">bologna, <a href='#Page_26'>26</a>.</li> - -<li class="indx">Scalloped oysters, <a href='#Page_58'>58</a>.</li> - -<li class="indx">Scallops, to cook, <a href='#Page_59'>59</a>.</li> - -<li class="indx">Science and training needful to women, <a href='#Page_127'>127</a>.</li> - -<li class="indx">Scissors, lessons in use of, <a href='#Page_362'>362</a>.</li> - -<li class="indx">Scorched articles, how to whiten, <a href='#Page_119'>119</a>.</li> - -<li class="indx">Screws, movable, <a href='#Page_136'>136</a>.</li> - -<li class="indx">Scrofula, produced by foul air, <a href='#Page_158'>158</a>.</li> - -<li class="indx">Sea-sickness aggravated by bad air, <a href='#Page_159'>159</a>.</li> - -<li class="indx">Seasoning, difficulty of directing as to, <a href='#Page_28'>28</a>.</li> - -<li class="indx">Secreting organs, the, <a href='#Page_238'>238</a>.</li> - -<li class="indx">Selection of meats, poultry, and fish, <a href='#Page_18'>18</a>-22.</li> - -<li class="indx">Servants, training and government of, <a href='#Page_130'>130</a>;</li> - <li class="isub1">the care of, <a href='#Page_424'>424</a>, <i>et seq.</i></li> - -<li class="indx">Sewing, hints on, <a href='#Page_361'>361</a>;</li> - <li class="isub1">in public schools, <a href='#Page_362'>362</a>.</li> - -<li class="indx">Sewing-machines, <a href='#Page_364'>364</a>.</li> - -<li class="indx">Sheep, care of, <a href='#Page_310'>310</a>.</li> - -<li class="indx">Shelter for animals, <a href='#Page_306'>306</a>.</li> - -<li class="indx">Sick, drinks and articles for the, <a href='#Page_100'>100</a>;</li> - <li class="isub1">care of, <a href='#Page_313'>313</a>, <i>et seq.</i></li> - -<li class="indx">Silk, directions for ironing, <a href='#Page_119'>119</a>;</li> - <li class="isub1">to renovate black, <a href='#Page_123'>123</a>.</li> - -<li class="indx">Silk kerchiefs and ribbons, to clean <a href='#Page_121'>121</a>;</li> - <li class="isub1">silk hose and gloves, to clean, <a href='#Page_121'>121</a>.</li> - -<li class="indx">Silver, to clean, <a href='#Page_123'>123</a>.</li> - -<li class="indx">Simple drinks, <a href='#Page_101'>101</a>.</li> - -<li class="indx">Sirup for sweetmeats, <a href='#Page_91'>91</a>.</li> - -<li class="indx">Sisters of Charity, <a href='#Page_322'>322</a>.</li> - -<li class="indx">Skin, the human, <a href='#Page_235'>235</a>;</li> - <li class="isub1">functions of, <a href='#Page_154'>154</a>;</li> - <li class="isub1">laws of health for, <a href='#Page_456'>456</a>.</li> - -<li class="indx">Sleeping-rooms, ventilation in, <a href='#Page_177'>177</a>.</li> - -<li class="indx">Smoke hams, how to, <a href='#Page_26'>26</a>.</li> - -<li class="indx">Smoked tongues, to boil, <a href='#Page_44'>44</a>.</li> - -<li class="indx">Smoky chimneys, cause and remedy, <a href='#Page_190'>190</a>.</li> - -<li class="indx">Snow, a dish of, <a href='#Page_99'>99</a>.</li> - -<li class="indx">Snow for eggs, <a href='#Page_123'>123</a>.</li> - -<li class="indx">Soap, to purchase and keep, <a href='#Page_107'>107</a>;</li> - <li class="isub1">to make soft soap, <a href='#Page_116'>116</a>.</li> - -<li class="indx">Social duties and amusements, <a href='#Page_440'>440</a>, <i>et seq.</i></li> - -<li class="indx">Soda, to purchase and keep, <a href='#Page_107'>107</a>.</li> - -<li class="indx">Soda biscuits, <a href='#Page_69'>69</a>.</li> - -<li class="indx">Soft soap, to make, <a href='#Page_116'>116</a>.</li> - -<li class="indx">Soil for pot-plants, to prepare, <a href='#Page_349'>349</a>.</li> - -<li class="indx">Soups—general directions for making, <a href='#Page_35'>35</a>;</li> - <li class="isub1">potato, green corn, <a href='#Page_36'>36</a>;</li> - <li class="isub1"><span class="pagenum" id="Page_481">481</span> -plain beef, rich beef, green pea, dried bean or pea, clam, <a href='#Page_37'>37</a>;</li> - <li class="isub1">mutton, French vegetable, plain calf’s head, <a href='#Page_38'>38</a>.</li> - -<li class="indx">Souse, <a href='#Page_42'>42</a>.</li> - -<li class="indx">Soy, a fashionable sauce, <a href='#Page_110'>110</a>.</li> - -<li class="indx">Spanish olla podrida, recipe for, <a href='#Page_32'>32</a>.</li> - -<li class="indx">Spencer (Herbert), on treatment of offspring, <a href='#Page_390'>390</a>.</li> - -<li class="indx">Spermaceti, to remove spots of, <a href='#Page_121'>121</a>.</li> - -<li class="indx">Spiced apple-tarts, <a href='#Page_81'>81</a>.</li> - -<li class="indx">Spices, how purchased and kept, <a href='#Page_107'>107</a>.</li> - -<li class="indx">Spine, the human, <a href='#Page_244'>244</a>.</li> - -<li class="indx">Split-grafting, <a href='#Page_355'>355</a>.</li> - -<li class="indx">Sponge-cake, rich, <a href='#Page_87'>87</a>;</li> - <li class="isub1">plain, <a href='#Page_88'>88</a>.</li> - -<li class="indx">Sprains, remedies for, <a href='#Page_366'>366</a>.</li> - -<li class="indx">Sprinkling, folding, and ironing, <a href='#Page_118'>118</a>.</li> - -<li class="indx">Squash and pumpkin, how to cook, <a href='#Page_62'>62</a>;</li> - <li class="isub1">pie, <a href='#Page_79'>79</a>.</li> - -<li class="indx">Stains and grease, mixtures for removing, <a href='#Page_119'>119</a>, <a href='#Page_120'>120</a>.</li> - -<li class="indx">Stale-bread pudding, <a href='#Page_78'>78</a>.</li> - -<li class="indx">Starch, to purchase and keep, <a href='#Page_107'>107</a>;</li> - <li class="isub1">to prepare, <a href='#Page_116'>116</a>.</li> - -<li class="indx">Starching muslins and laces, <a href='#Page_117'>117</a>.</li> - -<li class="indx">Steam-coils for warming dwellings, <a href='#Page_180'>180</a>.</li> - -<li class="indx">Steam-doctors, <a href='#Page_240'>240</a>.</li> - -<li class="indx">Stew or soup kettle, <a href='#Page_28'>28</a>.</li> - -<li class="indx">Stewed oysters, <a href='#Page_58'>58</a>.</li> - -<li class="indx">Stews, general directions for, <a href='#Page_29'>29</a>;</li> - <li class="isub1">varieties of, <a href='#Page_30'>30</a>.</li> - -<li class="indx">Stimulants unnecessary, <a href='#Page_225'>225</a>.</li> - -<li class="indx">Stimulating food, <a href='#Page_221'>221</a>.</li> - -<li class="indx">Stock for soap, <a href='#Page_36'>36</a>.</li> - -<li class="indx">Store-room, cool and dry place indispensable, <a href='#Page_104'>104</a>;</li> - <li class="isub1">plan for a, <a href='#Page_141'>141</a>;</li> - <li class="isub1">the care of, <a href='#Page_348'>348</a>.</li> - -<li class="indx">Stores, providing and care of family, <a href='#Page_103'>103</a>.</li> - -<li class="indx">Stoves and grates, <a href='#Page_324'>324</a>.</li> - -<li class="indx">Stoves are economical, <a href='#Page_177'>177</a>;</li> - <li class="isub1">for cooking, <a href='#Page_182'>182</a>;</li> - <li class="isub1">durability of the cottage-stove, <a href='#Page_187'>187</a>.</li> - -<li class="indx">Stowe’s, Mrs., “House and Home Papers,” <a href='#Page_155'>155</a>, <a href='#Page_425'>425</a>.</li> - -<li class="indx">Strawberries, to preserve, <a href='#Page_93'>93</a>;</li> - <li class="isub1">the proper soil for, <a href='#Page_358'>358</a>.</li> - -<li class="indx">Strawberry-ice, <a href='#Page_96'>96</a>;</li> - <li class="isub1">whisk, <a href='#Page_96'>96</a>;</li> - <li class="isub1">vinegar, <a href='#Page_101'>101</a>.</li> - -<li class="indx">Straw-matting for chambers, <a href='#Page_332'>332</a>.</li> - -<li class="indx">Strong-flavored meats, <a href='#Page_110'>110</a>.</li> - -<li class="indx">Strychnine, antidote for, <a href='#Page_369'>369</a>.</li> - -<li class="indx">Succotash, how to cook, <a href='#Page_61'>61</a>.</li> - -<li class="indx">Suffocation through defective flues, <a href='#Page_191'>191</a>.</li> - -<li class="indx">Sugar an unwholesome diet, <a href='#Page_74'>74</a>.</li> - -<li class="indx">Sugars, how purchased and kept, <a href='#Page_105'>105</a>.</li> - -<li class="indx">Suitable meats and vegetables, <a href='#Page_110'>110</a>.</li> - -<li class="indx">Supper-dishes, <a href='#Page_70'>70</a>-73.</li> - -<li class="indx">Sweet herbs, how preserved, <a href='#Page_107'>107</a>.</li> - -<li class="indx">Sweet potatoes, to cook, <a href='#Page_61'>61</a>.</li> - -<li class="indx">Sweet-breads, calf’s, <a href='#Page_44'>44</a>;</li> - <li class="isub1">broiled, <a href='#Page_50'>50</a>.</li> - -<li class="indx">Swine, care of, <a href='#Page_310'>310</a>.</li> - -<li class="indx">System and order, habits of, <a href='#Page_281'>281</a>, <i>et seq.</i></li> - - -<li class="ifrst">Table furniture, <a href='#Page_336'>336</a>.</li> - -<li class="indx">Table manners, <a href='#Page_268'>268</a>.</li> - -<li class="indx">Tables, art of setting, <a href='#Page_109'>109</a>, <a href='#Page_336'>336</a>;</li> - <li class="isub1">rules for setting, <a href='#Page_337'>337</a>;</li> - <li class="isub1">for dinners, <a href='#Page_337'>337</a>;</li> - <li class="isub1">waiting on, <a href='#Page_338'>338</a>.</li> - -<li class="indx">Tapioca, how purchased and kept, <a href='#Page_105'>105</a>;</li> - <li class="isub1">as a pudding, <a href='#Page_78'>78</a>.</li> - -<li class="indx">Tar, to remove spots of, <a href='#Page_120'>120</a>.</li> - -<li class="indx">Taylor’s, Dr. George, movement cure, <a href='#Page_207'>207</a>.</li> - -<li class="indx">Tea, to make, <a href='#Page_100'>100</a>;</li> - <li class="isub1">cream for, <a href='#Page_101'>101</a>;</li> - <li class="isub1">the purchase of, <a href='#Page_107'>107</a>;</li> - <li class="isub1">for children, <a href='#Page_230'>230</a>;</li> - <li class="isub1">as a beverage, <a href='#Page_231'>231</a>.</li> - -<li class="indx">Teeth, laws of health for the, <a href='#Page_457'>457</a>.</li> - -<li class="indx">Temper, preservation of good, <a href='#Page_274'>274</a>, <i>et seq.</i></li> - -<li class="indx">Theatres, regarding, <a href='#Page_443'>443</a>.</li> - -<li class="indx">Thinning fruit on trees, <a href='#Page_356'>356</a>.</li> - -<li class="indx">Third bread, <a href='#Page_68'>68</a>.</li> - -<li class="indx">Tight-lacing, the evils of, <a href='#Page_247'>247</a>, <i>et seq.</i></li> - -<li class="indx">Time and property, right use of, <a href='#Page_370'>370</a>, <i>et seq.</i></li> - -<li class="indx">Time, on apportioning, <a href='#Page_375'>375</a>;</li> - <li class="isub1">on saving, <a href='#Page_376'>376</a>;</li> - <li class="isub1">devoted by Jews to religion, <a href='#Page_377'>377</a>.</li> - -<li class="indx">Tin ware for kitchen, <a href='#Page_346'>346</a>.</li> - -<li class="indx">Toast and cider, <a href='#Page_101'>101</a>.</li> - -<li class="indx">Tobacco, the use of, <a href='#Page_233'>233</a>.</li> - -<li class="indx">Tomatoes, with meat-hash, <a href='#Page_40'>40</a>;</li> - <li class="isub1">pickled, <a href='#Page_52'>52</a>;</li> - <li class="isub1">excellent way of preparing, <a href='#Page_54'>54</a>;</li> - <li class="isub1">to cook, <a href='#Page_62'>62</a>;</li> - <li class="isub1">sirup, <a href='#Page_102'>102</a>.</li> - -<li class="indx">Tongues, to boil smoked, <a href='#Page_44'>44</a>.</li> - -<li class="indx">Tortures inflicted by fashion, <a href='#Page_249'>249</a>.</li> - -<li class="indx">Tough beef, how to boil, <a href='#Page_43'>43</a>.</li> - -<li class="indx">Training necessary for women, <a href='#Page_127'>127</a>.</li> - -<li class="indx">Transplanting, directions for, <a href='#Page_351'>351</a>;</li> - <li class="isub1">for trees, <a href='#Page_352'>352</a>.</li> - -<li class="indx">Trials of a housekeeper, <a href='#Page_275'>275</a>, <i>et seq.</i></li> - -<li class="indx">Tripe, <a href='#Page_42'>42</a>.</li> - -<li class="indx">Turkeys, to boil, <a href='#Page_45'>45</a>;</li> - <li class="isub1">salad, <a href='#Page_57'>57</a>.</li> - -<li class="indx">Turkish stew, or pilaff, <a href='#Page_32'>32</a>.</li> - -<li class="indx">Turpentine, to remove spots of, <a href='#Page_120'>120</a>.</li> - -<li class="indx">Typhoid fever and the microscope, <a href='#Page_161'>161</a>.</li> - -<li class="indx">Tyranny of servants, <a href='#Page_435'>435</a>.</li> - - -<li class="ifrst">Unbolted flour to be kept in kegs, <a href='#Page_105'>105</a>.</li> - - -<li class="ifrst">Variety at meals, <a href='#Page_219'>219</a>.</li> - -<li class="indx">Variety of food necessary, <a href='#Page_104'>104</a>.</li> - -<li class="indx">Varnished articles, to remove stains on, <a href='#Page_121'>121</a>. -<span class="pagenum" id="Page_482">482</span></li> - - -<li class="indx">Veal, season for use, <a href='#Page_20'>20</a>;</li> - <li class="isub1">divisions of, <a href='#Page_20'>20</a>;</li> - <li class="isub1">selection of, <a href='#Page_20'>20</a>;</li> - <li class="isub1">hash, <a href='#Page_40'>40</a>;</li> - <li class="isub1">boiled, <a href='#Page_44'>44</a>;</li> - <li class="isub1">roast, <a href='#Page_47'>47</a>;</li> - <li class="isub1">pot-pie of, <a href='#Page_47'>47</a>;</li> - <li class="isub1">broiled, <a href='#Page_50'>50</a>;</li> - <li class="isub1">veal cheese, <a href='#Page_51'>51</a>;</li> - <li class="isub1">broiled with eggs, <a href='#Page_111'>111</a>.</li> - -<li class="indx">Vegetable food, <a href='#Page_217'>217</a>.</li> - -<li class="indx">Vegetables—potatoes, <a href='#Page_60'>60</a>;</li> - <li class="isub1">sweet potatoes, green corn, succotash, salsify, or oyster plant, egg plant, carrots, beets, <a href='#Page_61'>61</a>;</li> - <li class="isub1">parsnips, pumpkins, and squash, celery, radishes, onions, tomatoes, cucumbers, cabbage, and cauliflower, <a href='#Page_62'>62</a>;</li> - <li class="isub1">asparagus, macaroni, <a href='#Page_63'>63</a>.</li> - -<li class="indx">Vegetables should not be boiled in soup, <a href='#Page_35'>35</a>.</li> - -<li class="indx">Velvet, directions for ironing, <a href='#Page_119'>119</a>.</li> - -<li class="indx">Venison or mutton hash, <a href='#Page_41'>41</a>.</li> - -<li class="indx">Ventilation, importance of, <a href='#Page_150'>150</a>, <i>et seq.</i></li> - -<li class="indx">Vermicelli pudding, <a href='#Page_81'>81</a>;</li> - <li class="isub1">the purchase of, <a href='#Page_105'>105</a>.</li> - -<li class="indx">Vermin in animals, <a href='#Page_307'>307</a>.</li> - - -<li class="ifrst">Waffles of unbolted flour, <a href='#Page_72'>72</a>;</li> - <li class="isub1">of rice, <a href='#Page_73'>73</a>.</li> - -<li class="indx">Waiting at table, <a href='#Page_338'>338</a>.</li> - -<li class="indx">Wall-paper, to cleanse, <a href='#Page_123'>123</a>.</li> - -<li class="indx">Walnut catsup, <a href='#Page_56'>56</a>.</li> - -<li class="indx">Walnuts, pickled, <a href='#Page_53'>53</a>.</li> - -<li class="indx">Ward cases, <a href='#Page_196'>196</a>.</li> - -<li class="indx">Warmed-over meats made into hash, <a href='#Page_41'>41</a>.</li> - -<li class="indx">Warming a home, <a href='#Page_164'>164</a>.</li> - -<li class="indx">Warm plates, <a href='#Page_110'>110</a>.</li> - -<li class="indx">Washing dishes, <a href='#Page_344'>344</a>;</li> - <li class="isub1">rules for, <a href='#Page_345'>345</a>.</li> - -<li class="indx">Washing, ironing, and cleansing, necessaries for, <a href='#Page_112'>112</a>;</li> - <li class="isub1">common mode of washing, <a href='#Page_113'>113</a>;</li> - <li class="isub1">flannels, bedding, calicoes, <a href='#Page_114'>114</a>;</li> - <li class="isub1">use of bran water, <a href='#Page_114'>114</a>;</li> - <li class="isub1">use of potato-water, <a href='#Page_115'>115</a>;</li> - <li class="isub1">to cleanse broadcloth, <a href='#Page_115'>115</a>.</li> - -<li class="indx">Wash-leather articles, to clean, <a href='#Page_121'>121</a>.</li> - -<li class="indx">Water-cure, the, <a href='#Page_240'>240</a>.</li> - -<li class="indx">Water-gruel, <a href='#Page_102'>102</a>.</li> - -<li class="indx">Water-melon rinds, to preserve, <a href='#Page_94'>94</a>.</li> - -<li class="indx">Wax, to remove spots of, <a href='#Page_121'>121</a>.</li> - -<li class="indx">Weekly apportionment of work, <a href='#Page_287'>287</a>.</li> - -<li class="indx">Well, to purify a, <a href='#Page_123'>123</a>.</li> - -<li class="indx">Wheat muffins, <a href='#Page_72'>72</a>.</li> - -<li class="indx">Whiten articles, to, <a href='#Page_119'>119</a>.</li> - -<li class="indx">White tea, and boys’ coffee, <a href='#Page_101'>101</a>.</li> - -<li class="indx">Whip-grafting, <a href='#Page_355'>355</a>.</li> - -<li class="indx">Whip syllabub, <a href='#Page_97'>97</a>.</li> - -<li class="indx">Wine jelly, <a href='#Page_96'>96</a>.</li> - -<li class="indx">Wine whey, <a href='#Page_101'>101</a>.</li> - -<li class="indx">Women, courtesy to, <a href='#Page_264'>264</a>.</li> - -<li class="indx">Wood, a cord and a load of, <a href='#Page_324'>324</a>.</li> - -<li class="indx">Wooden ware for kitchen, <a href='#Page_347'>347</a>.</li> - -<li class="indx">Wood-work of a house, <a href='#Page_148'>148</a>.</li> - - -<li class="ifrst">Yeast, brewers’ or distillers', the best, hop and potato yeast, hard yeast, <a href='#Page_66'>66</a>.</li> - -<li class="indx">Young children, management of, in the Orphan Asylum at Albany, <a href='#Page_401'>401</a>;</li> - <li class="isub1">effects of eating too often, <a href='#Page_402'>402</a>;</li> - <li class="isub1">the intellectual training of, <a href='#Page_402'>402</a>;</li> - <li class="isub1">habits of submission, <a href='#Page_403'>403</a>;</li> - <li class="isub1">self-denial, <a href='#Page_404'>404</a>;</li> - <li class="isub1">sensitiveness, <a href='#Page_405'>405</a>;</li> - <li class="isub1">unsteadiness in, and over-government, <a href='#Page_406'>406</a>;</li> - <li class="isub1">multiplication of rules, <a href='#Page_407'>407</a>;</li> - <li class="isub1">govern by rewards, avoid angry tones, <a href='#Page_408'>408</a>;</li> - <li class="isub1">moral habits, <a href='#Page_410'>410</a>;</li> - <li class="isub1">cultivation of habits of modesty, <a href='#Page_411'>411</a>;</li> - <li class="isub1">treatment of forbidden topics, <a href='#Page_411'>411</a>;</li> - <li class="isub1">purity of thought, <a href='#Page_412'>412</a>;</li> - <li class="isub1">warning to parents, <a href='#Page_413'>413</a>.</li> - -<li class="indx">Young girl, dressing properly a, <a href='#Page_251'>251</a>.</li> - - -<li class="ifrst">Zymotic diseases, <a href='#Page_161'>161</a>.</li> -</ul></div> - - - -<h3>FOOTNOTES:</h3> -<div class="footnotes"> -<div class="footnote"> - -<p><a id="Footnote_1_1" href="#FNanchor_1_1" class="label">1</a> -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.”</p></div> - -<div class="footnote"> - -<p><a id="Footnote_2_2" href="#FNanchor_2_2" class="label">2</a> -It is manufactured by N. M. Lowe, Boston, and sold by him and J. -Queen & Co., Philadelphia.</p></div> - -<div class="footnote"> - -<p><a id="Footnote_3_3" href="#FNanchor_3_3" class="label">3</a> -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.</p></div> - -<div class="footnote"> - -<p><a id="Footnote_4_4" href="#FNanchor_4_4" class="label">4</a> -For these statements the writer is indebted to Maudsley, a recent writer -on Microscopic Physiology.</p></div> - -<div class="footnote"> - -<p><a id="Footnote_5_5" href="#FNanchor_5_5" class="label">5</a> -Some extracts from medical writers in Note A will give the views of the -most respected physicians all over the land on this point.</p></div> - -<div class="footnote"> - -<p><a id="Footnote_6_6" href="#FNanchor_6_6" class="label">6</a> -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.</p></div> - -<div class="footnote"> - -<p><a id="Footnote_7_7" href="#FNanchor_7_7" class="label">7</a> -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.</p></div> - -<div class="footnote"> - -<p><a id="Footnote_8_8" href="#FNanchor_8_8" class="label">8</a> -Luke xvi. In reading this passage, please notice what kind of guests -are to be invited to the feast that Jesus Christ recommends.</p></div> - -<div class="footnote"> - -<p><a id="Footnote_9_9" href="#FNanchor_9_9" class="label">9</a> -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?</p></div> - -<hr class="chap" /> -<div class="chapter"></div> - - -<h3>VALUABLE STANDARD WORKS<br /> - -<small>FOR PUBLIC AND PRIVATE LIBRARIES,</small></h3> - -<p><span class="smcap center">Published by HARPER & BROTHERS, New York</span>.</p> - -<hr /> -<div class="hang"> - -<p>☛ <i>For a full List of Books suitable for Libraries, see <span class="smcap">Harper & Brothers’ Trade-List</span> -and <span class="smcap">Catalogue</span>, which may be had gratuitously on application to the Publishers -personally, or by letter enclosing Five Cents.</i></p> - -<p>☛ <i><span class="smcap">Harper & Brothers</span> will send any of the following works by mail, postage prepaid, -to any part of the United States, on receipt of the price.</i></p> - -<hr /> - -<p>MOTLEY’S DUTCH REPUBLIC. The Rise of the Dutch Republic. 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Portrait. 8vo, Cloth, $3 50.</p> - -<p>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 -<span class="smcap">George Rawlinson, M.A.</span>, Camden Professor of Ancient History in the University -of Oxford. 12mo, Cloth, $2 50.</p> - -<p>RECLUS’S THE EARTH. The Earth: a Descriptive History of the Phenomena and -Life of the Globe. By <span class="smcap">Elisée Reclus</span>. 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.</p> - -<p>POETS OF THE NINETEENTH CENTURY. The Poets of the Nineteenth Century. -Selected and Edited by the Rev. <span class="smcap">Robert Aris Willmott</span>. With English -and American Additions, arranged by <span class="smcap">Evert A. Duyckinck</span>, 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.</p> - -<p>SHAKSPEARE. The Dramatic Works of William Shakspeare, with the Corrections -and Illustrations of Dr. <span class="smcap">Johnson</span>, <span class="smcap">G. Steevens</span>, and others. Revised by <span class="smcap">Isaac -Reed</span>. Engravings. 6 vols., Royal 12mo, Cloth, $9 00.</p> - -<p>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 <span class="smcap">Samuel Smiles</span>, Author of “Self-Help,” -&c. With Steel Portraits and numerous Illustrations. 8vo, Cloth, $3 00.</p> - -<p>SMILES’S HISTORY OF THE HUGUENOTS. The Huguenots: their Settlements, -Churches, and Industries in England and Ireland. By <span class="smcap">Samuel Smiles</span>. With an -Appendix relating to the Huguenots in America. Crown 8vo, Cloth, $1 75.</p> - -<p>SPEKE’S AFRICA. Journal of the Discovery of the Source of the Nile. By Captain -<span class="smcap">John Hanning Speke</span>, 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 <span class="smcap">Grant</span>. 8vo, Cloth, -uniform with Livingstone, Barth, Burton, &c., $4 00.</p> - -<p>STRICKLAND’S (<span class="smcap">Miss</span>) QUEENS OF SCOTLAND. Lives of the Queens of Scotland -and English Princesses connected with the Regal Succession of Great Britain. -By <span class="smcap">Agnes Strickland</span>. 8 vols., 12mo, Cloth, $12 00.</p> - -<p>THE STUDENT’S SERIES.</p> - -<p> -France. Engravings. 12mo, Cloth, $2 00.<br /> -Gibbon. Engravings. 12mo, Cloth, $2 00.<br /> -Greece. Engravings. 12mo, Cloth, $2 00.<br /> -Hume. Engravings. 12mo, Cloth, $2 00.<br /> -Rome. By Liddell. Engravings. 12mo, Cloth, $2 00.<br /> -Old Testament History. Engravings. 12mo, Cloth, $2 00.<br /> -New Testament History. Engravings. 12mo, Cloth, $2 00.<br /> -Strickland’s Queens of England. Abridged. Engravings. 12mo, Cloth, $2 00.<br /> -Ancient History of the East. 12mo, Cloth, $2 00.<br /> -Hallam’s Middle Ages. 12mo, Cloth, $2 00.<br /> -Lyell’s Elements of Geology. 12mo, Cloth, $2 00.<br /> -</p> - -<p>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.</p> - -<p>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 <span class="smcap">W. M. Thomson, D.D.</span>, 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.</p> - -<p>TYERMAN’S WESLEY. The Life and Times of the Rev. John Wesley, M.A., Founder -of the Methodists. By the Rev. <span class="smcap">Luke Tyerman</span>, Author of “The Life of Rev. -Samuel Wesley.” Portraits. 3 vols., Crown 8vo, Cloth, $7 50.</p> - -<p>VÁMBÉRY’S CENTRAL ASIA. Travels in Central Asia. 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Variations -in hyphenation have been standardised but all other spelling and -punctuation remains unchanged.</p> - -</div> - - - - - - - - -<pre> - - - - - -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-h.htm or 55734-h.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. 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