j^r'^'
ift It
#■••
XT" J
A M P: K K A ^
»i^ FRUGAL HOUSEWIFE,
OEDICATru TO T40S
AMED dF EC0rs03:Y.
H
?/■ ?
^>
:OND ED'
NEW tORK
r.ir :"-j wo .. D,
(•,.;• S'.rflet.
.-41
4
\
i
Digitized by tlie Internet Arcliive
in 2008 witli funding from
IVIicrosoft Corporation
littp://www.arcli ive.org/details/americanfrugallioOOcliil
MUTTON
PORK.
1. Le^.
2. Loin, l)est end.
3. Do. Chump do.
4. Neck, l>est do.
6. Do. fcjcra^ do.
(). Shoulder.
7. Breast.
Saddle, 2 Loins.
L The Sperib.
2. Hand.
3. liclly, or Spring
4. Fore Loin.
6. Hind do.
C. Lcff.
VEAL.
BEEF.
L Loin, best end.
2. Do. Chump do.
3. Fillet.
4. Knuckle, hind.
5. Do. fore.
G. Neck, best end.
7. Do. scrag do.
S. Blade Bone.
9 Breast, best end
10. Do. Brisket.
Hi7id Quarter.
1. Sir Loin. 6. Veinv piece.
2. Rump. 7. Thick Flank
3. A itch Bone. 8. Tlnn do.
4. Buttocic. 9. Leg.
5. 3Iouse do.
Fore QtiorUr.
10. Fore Rib, 5 Ribs.
IL Middle do. 4 do.
12. Chuck, 3 do.
13. Shoulder, or Leg Mutton
piece.
14. Brisket.
15. Clod.
16. Neck, or Sticking piece.
17. Shin.
13. Cheek
THE
AMERICAN
FRUGAL HOUSEWIFE,
DEDICATED TO THOSE
WHO ARE NOT ASHAMED OF ECONOMY.
BY MRS. CHILD,
AUTHOB OP "hOBOMOK," " THE MOTHEr's BOOK," EDITOR OP
" THE JUVENILE MISCELLANY," ETC.
A fat kitchen maketh a lean will. — Franklin.
" Economy is a poor man's revenue ; extravagance, a rich man's ruin."
TWENTY-SECOND EDITION,
ENLARGED AND CORRECTED BY THE AUTHOR.
NEW YORK:
SAMUEL S. & WILLIAM WOOD,
No. 261 Pearl- Street.
1838.
It has become necessary to change the tiilc
of this work, to the " Amencan Frugal House-
wife," because there is an English work of the
same name, not adapted to the wants of this
country.
Entered according to Act of Congress, in tiie year 1835, by
Carter, Hendee, & Co.
ill the Clerk's OfHce of the District Court of Massachusetts.
SRIE
INTRODUCTORY CHAPTER.
The true economy of housekeeping is simply the art
of gathering up all the fragments, so tliat nothing be lost.
1 mean fragments of time, as well as materials. Notli-
ing should be thrown away so long as it is possible to
make any use of it, however trifling that use may be ;
and whatever be the size of a family, every member
should be employed either in earning or saving money.
' Time is money.' For this reason, cheap as stockings
are, it is good economy to knit them. Cotton and woollen
yarn are both cheap ; hose that are knit wear twice as
long as woven ones ; and they can be done at odd minutes
of time, which would not be otherwise employed. Where
there are children, or aged people, it is sufficient to rec-
ommend knitting, that it is an employment.
In this point of view, patchwork is good economy. It is
indeed a foolish waste of time to tear cloth into bits for
the sake of arranging it anew in fantastic figures ; but
a large family may be kept out of idleness, and a few
shillings saved, by thus using scraps of gowns, curtains, &.c.
In the country, where grain is raised, it is a good plan
to teach children to prepare and braid straw for their
own bonnets, and their brothers' hats.
Where turkeys and geese are kept, handsome feather
fens may as well be made by the younger members of
a family, as to be bought. The sooner children are
laught to turn their faculties to some account, the better
for them and for their parents.
In this country, we are apt to let children romp away
(heir existence, till they get to be thirteen or fourteen
This is not well. It is not well for the purses and pa-
1 THE FUUUAL HOUSEWIFE.
ticnce of parents ; mid it has a still worse cllect on the
morals and habits of the children. Begin cnrhj is the great
maxim for everything in education, A child of six years
old can be made useful ; and should be taught to con-
sider every day lost in which some little tiling has not
been done to assist others.
Children can very early be taught to take all the care
of their own clothes.
They can knit garters, suspenders, and stockings; they
can mak^ patchwork and braid straw; they can make
mats for tlie table, and mats for the floor ; they can weed
the garden, and pick cranberries from the meadow, to
be carried to market.
Provided brothers and sisters go together, and are not
allowed to go with bad children, it is a great deal better
for the boys and girls on a farm to be picking blackberries
at six cents a quart, than to be wearing out their clothes
in useless play. They enjoy themselves just as well ;
and they are earning something to buy clothes, at the
same time they are tearing tliem.
It is wise to keep an exact account of all you expend
— even of a paper of pins. This answers two purposes :
It makes you more careful in spending money, and it
enables your husband to judge precisely whether his
fannly live within his income. No false pride, or foolish
ambition to appear as well as others, should ever induce
a person to hvc? one cent beyond the income of which
he is certain. Jf you have tvro dollars a day, let noth-
ing but sickness induce you to spend more than nine shil-
lii^gs; if you have one dollar a day, do not spend but sev-
ent)-five cents; if you have half a dollar a day, be satisfi-
ed to spend forty cents.
To associate with influential and genteel people with
an appearance of equality, unquestionably has its advan-
tages ; particularly where there is a family of sons and
daughters just coming upon the theatre of life ; but, like
all other external advantages, these have their proper
price, and may be bought too dearly. They who never
reserve a cent of their income, with which to meet any
THE FRUGAL HOUSEWIFE. 6
unforeseen calamity, ' pay too dear for tlie whistle,
whatever temporary benefits they may derive from society.
Self-denial, in proportion to the narrowness of your in-
come, will eventually be tlie happiest and most respecta-
ble course for you and yours. If you are prosperous,
perseverance and industry will not fail to place you in
such a situation as your ambition covets ; and if you are
not prosperous, it will be well for your children that tlrey
have not been educated to higher hopes than they will ever
reahze.
If you are about to furnish a house, do not spend aM
your money, be it much or little. Do not let the beauty
of tliis thing, and the cheapness of that, tempt you to
buy unnecessary articles. Doctor Franklin's maxim was
a wise one, ' Nothing is cheap that we do not want.' Buy
merely enough to get along with at first. It is only by
experience tliat you can tell what will be the wants of your
family. If you spend all your money, you will find you
have purchased many things you do not want, and have no
means left to get many tilings which you do vi'ant. If you
have enough, and more than enough, to get everything
suitable to your situation, do not think you must spend it
all, merely because you happen to have it. Begin hum-
bly. As riches increase, it is easy and pleasant to increase
in hospitality and splendour ; but it is always painful and
inconvenient to decrease. After all, these things are view
ed in their proper light by the truly judicious and respec
table. Neatness, tastefulness, and good sense, may be
shown in the management of a small household, and tlie
arrangement of a little furniture, as well as upon a larger
scale ; and these qualities are always praised, and always
treated with respect and attention. The consideration
which many purchase by living beyond their income, and
of course living upon others, is not worth the trouble it
costs. The glare there is about tliis false and wicked
parade is deceptive ; it does not in fact procure a man
valuable friends, or extensive influence. More than that,
it is wrong — morally wrong, so far as the individual is
concerned ; and injurious beyond calculation to the inter-
6 THE FRUGAL HOUSEWIFE.
ests of our country. To what are the increasing beggary
and discouraged exertions of the present period owing ?
A multitude of causes have no doubt tended to increase
the evil ; but the root of the whole matter is the extrava-
gance of all classes of people. We never shall be prosper-
ous till we make pride and vanity yield to the dictates of
honesty and prudence ? We never shall be free from
embarrassment until we cease to be ashamed of industry
and economy. Let women do their share towards refer
mation — Let their fathers and husbands see them happy
without finery; and if their Imsbands and fathers have
(as is often the case) a foolish pride in seeing them deco-
rated, let them gently and gradually check this feeling
by showing that they have better and surer means of
commanding respect — Let them prove, by the exertion of
ino-enuity and economy, that neatness, good taste, and gen
tility, are attainable without great expense.
The writer has no apology to offer for this cheap little
book of economical hints, except her deep conviction that
such a book is needed. In this case, renown is out of the
question, and ridicule is a matter of indifference.
The information conveyed is of a common kind ; but
it is such as the majority of young housekeepers do not
possess, and such as they cannot obtain from cookery
books. Books of this kind have usually been written
for the wealthy : I have written for tlie poor. I have
said nothing about rich cooking ; those who can afford to
be epicures will find the best of information in the ' Sev-
enty-five Receipts.' I have attempted to teach how
money can be saved, not how it can be enjoyed. If any
person thinks some of the maxims too rigidly economical,
let them inquire how the largest fortunes among us have
been made. They will find thousands and millions have
been accumulated by a scrupulous attention to sums
' infinitely more minute than sixty cents.'
In early childhood, you lay the foundation of poverty
or riches, in the habits you give your children. Teach
them to save everything, — not for their own use, for that
would make them selfish — but for some use. Teach them
THE FRUGAL HOUSEWIFE.
to shai-e everylliing with their playmates ; but never
allow them to destroy anytliing.
I once visited a family where the niost exact economy
was observed ; yet notliing was mean or uncomforta-
ble. It is tlie character of true economy to be as comfort-
able and genteel widi a little, as others can be with
much. In this family, when the father brought home a
package, the older children v.ould, of their own accord,
put away the paper and twine neatly, instead of throwing
them in the fire, or tearing them to jiieces. If the litde
ones wanted a piece of twine to play scratch-cradle, or
spin a top, there it was, in readiness ; and when they
thi'ew it upon the floor, the older children had no need
to be told to put it again in its place.
The other day, I heard a mechanic say, ' I have a wife
and two little children ; we Hve in a very small house ; but,
to save my life, I cannot spend less than twelve hundred
a year.' Another replied, ' You are not economical ; 1
spend but eight hundred.' I thought to myself, — ' Neither
of you pick up your twine and paper.' A third one, who
was present, was silent ; but after they were gone, he said,
' I keep house, and comfortably too, with a wife and chil-
dren, for six hundred a year ; but I suppose they would
have thought me mean, if I had told them so.' I did not
think him mean; it merely occurred to me that his wife and
children were in the habit of picking up paper and twine.
Economy is generally despised as a low virtue, tending
to make people ungenerous and selfish. This is true of
avarice ; but it is not so of economy. The man who is
economical, is laying up for himself the permanent power
of being useful and generous. He who thoughtlessly
gives away ten dollars, when he owes a hundred more
than he can pay, deserves no praise, — he obeys a sudden
impulse, more like instinct than reason : it would be real
charity to check this feeling ; because the good he does
may be doubtful, while the injury he does his family and
creditors is certain. True economy is a careful treasurer
in the service of benevolence j and where they are united,
respectability, prosperity and peace will follow.
THE FRUGAL HOUSEWIFE,
ODD SCRAPS FOR THE ECONOMICAL.
If you would avoid waste in your family, attend to thfc
following rules, and do not despise them because they
appear so unimportant: 'many a little makes a mickle.'
Look frequently to the pails, to see that noticing is
thrown to the pigs which sh.ould have been in the
grease-pot.
Look to the grease-pot, and see that nothing is there
which might have served to nourish your own family, oi
a poorer one.
See that the beef and pork are always underhrme ; luid
that the brine is sweet and clean.
Count towels, sheets, spoons, &:c. occasionally; fhiit
those who use them may not become careless.
See that the vegetables are neither sprouting tior de-
caying: if they are so, remove them to a dri^^i plt.cc,
and spread them.
Examine preserves, to see that they are n *1 < oi.tract-
ing mould; and your pickles, to see that I hey are not
growing soft and tasteless.
As far as it is possible, have bits of bread eaten up be-
fore they become hard. Spread those that are not eaten,
and let them dry, to be pounded for puddings, or soake^^
or brewis. Brewis is made of crusts and dry pieces
of bread, soaked a good while in hot milk, mashed up,
and salted, and buttered like toast. Above all, do not let
crusts accumulate in such quantities that they cannot be
used. With proper care, there is no need of losing a
particle of bread, even in the hottest weather.
Attend to all the mending in the house, once a vreek.
if possible. Never put out sev/ing. If it be impossible
to do it in your own famih'-, hire some one into tlie house,
and work v.'ith them.
THE FRUGAL HOUSEWIFE. i*
^lakc your own bread and cake. Some people think
it is just as cheap to buy of the baker and confectioner :
but it is not half as cheap. True, it is more conveni-
ent; and therefore the rich are justifiable in employing
them ; but tliose who are under the necessity of being
economical, should make convenience a secondary object-
lii the first place, confectioners make their cake richer
than people of moderate income can afford to make- it ;
in the next place, your domestic, or yourself, may just as
well employ your own time, as to pay them for theirs.
When ivory-handled knives turn yellow, rub them with
nice sand paper, or emery ; it will take off the spots, and
restore their whiteness.
When a carpet is faded, I have been told that it may
be restored, in a great measure, (provided there be no
grease in it.) by being dipped into strong salt and water.
1 never tried this ; but 1 know that silk pocket handker-
chiefs, and deep blue factory cotton will not fade, if dipped
in salt and water while new.
An ox's gall will set any color, — silk, cotton, or woollen.
1 have seen the colors of calico, which faded at one
washing, fixed by it. Where one lives near a slaughter-
house, it is worth while to buy cheap, fading goods, and set
them in this way. The gall can be bought for a kw cents.
Get out all the hquid, and cork it up in a large phial.
One large spoonful of this in a gallon of warm water is
suflicient. This is likewise excellent for taking out spots
from bombazine, bombazet, he. After being washed in
this, they look about as well as when new. It nmst be
thoroughly stirred into the water, and not put upon the
r-loth. it is used without soap. After being washed in
this, cloth which you want to clean should be washed in
warm suds, without using soap.
Tortoise shell and horn combs last much longer for
having oil rubbed into them once in a while.
Indian meal and rye meal are in danger of fermenting
»n summer ; particularly Indian. They should be kejjt m
a cool place, and stirred open to the air, once in a while
A large stone, put in the middle of a barrel of meal', is a
eood tl'ing to keep it cool.
10 THE FRUGAL HOUSEWIFE.
The covering of oil-flasks, sewed together with sti-ong
tliread, and lined and bound neatly, makes useful table-
mats.
A warming-pan full of coals, or a shovel of coals, held
over varnished furniture, will take out white spots. Care
should be taken not to hold the coals near enough to
scorch ; and the place should be rubbed with flannel while
warm.
Spots in furniture may usually be cleansed by rubbing
them quick and hard, with a flannel wet with the same
thing which took out the color ; if rum, wet the cloth with
rum, k.c. The very best restorative for defaced varnished
furniture, is rotten-stone pulverized, and rubbed on witli
linseed oil.
Sal-volatile, or hartshorn, will restore colors taken out
by acid. It maj- be dropped upon any garment without
doing harm.
Spirits of turpentine is good to take grease-spots out o
woollen clothes ; to take spots of paint, he, from mahogany
furniture ; and to cleanse white kid gloves. Cockroaches,
and all vermin, have an aversion to spirits of turpentine.
An ounce of quicksilver, beat up with the white of
two eggs, and put on with a feather, is the cleanest and
surest bed-bug poison. What is left should be thrown
away : it is dangerous to have it about the house. If
the vermin are in your walls, fill up the cracks with ver-
digris-z^reen paint.*
Lamps will have a less disagreeable smell if you dip
your wick-yarn in strong hot vinegar, and dry it.
Those who make candles will find it a great improve-
ment to steep the wicks in lime-water and saltpetre, and
dry them. The flame is clearer, and the tallow will not
' n»i.'
Britannia ware should be first rubbed gently with a wool
leai cloth and sweet oil ; then washed in warm suds, and
rubbed with soft leather and whiting. Thus treated, ii
will retain its beauty to the last.
There are two kinds of green paint; one is of no use in tlestroyin*?
insects
THE FRUGAL HOUSEWIFE. H
Eggs will keep almost any length of time in lime-water
properly prepared. One pint of coarse salt, and one pint
of unslacked lime, to a pailful of water. If there be too
much lime, it will eat the shells from the eggs ; and if there
be a single egg cracked, it will spoil the whole. They
should be covered with lime-water, and kept in a cold place.
The yolk becomes slightly red ; but 1 have seen eggs, thus
kept, perfectly sweet and fresh at the end of three years.
The cheapest time to lay down eggs, is early in spring, and
tlie middle and last of September. It is bad economy to
buy eggs by the dozen, a^ you want them.
New iron should be very gradually heated at first. Af-
er it has become inured to the heat, it is not as likely to
crack.
It is a good plan to put new earthen ware into cold water^
and let it heat gradually, until it boils, — then cool again.
Brown earthen ware, in particular, may be toughened in tliis
way. A handful of rye, or wheat, bran, thrown in while
it is boiling, will preserve the glazing, so that it will not
be destroyed by acid or salt.
Clean a brass ketde, before using it for cooking, with salt
and vinegar. i
Skim-milk and water, with a bit of glue in it, heated
scalding hot, is excellent to restore old, rusty, black Italian
crape. If clapped and pulled dry, like nice muslin, it will
look as well, or better, than when new. ;
Wash-leather gloves should be washed in clean suds,
scarcely warm.
The oftener carpets are shaken, the longer they wear j
the dirt that collects under them, grinds out tlie threads.
Do not have carpets swept any oftener than is abso-
lutely necessary. After dinner, sweep the crumbs into a
dusting-pan with your hearth-brush ; and if you have beea
sewing, pick up the shreds by hand. A carpet can be kept
very neat in this way ; and a broom wears it very much.
Buy your woollen yarn in quantities from some one in
the country, whom you can trust. The thread-stores
make profits upon it, of course.
It is not well to clean brass andirons, handles, inc. with
vinegar. It makes tlicm verv clean at first ; but tbsj
2
t2 THE FKUGAL HOUSEWIFE.
Vj"^ot and taniisli. Rotten-stone and oil are proper mare-
■]als for cleaning brasses. If wiped every morning with
iannel and New England rum, they will not need to be
cleaned half as often.
if you happen to live in a house which has marble
fire-places, never wash them with suds ; this destroys the
polish, in time. They should be dusted ; the spots ta-
ken elf with a nice oiled cloth, and then rubbed dry with
a soft rag.
Feathers should be very thoroughly dried before they
are used. For this reason they should not be packed
away in bags when they are first plucked. They should
be laid lightl} m a basket, or something of that kind, and
stirred up often. The garret is the best place to dry
t])em ; because they will there be kept free from dirt
and moisture ; and will be in no danger of being blowD
away. It is well to put the parcels, which you may have
from time to time, into the oven, after you have removed
your bread, and let them stand a day.
If feather-beds smell badly, or become heavy, fron:j
want of proper preservation of the feathers, or from old
age, empty them, and wash the feathers thoroughly in a
tub of suds; spread them in your garret to dry, and they
will be as light and as good as new.
New England rum, constantly used to wash the hair^
keeps it very clean, and free from disease, and promotes
its gro\\1.h a great deal more than Macassar oil. Brandy
is very strengthening to the roots of the hair ; but it has a
hot, drying tendency, which N. E. rum has not.
If you wish to preserve fine teedi, always clean them
tiioroughly after you have eaten your last meal at nigh.t.
Rags should never be thrown away because they are
dirty. Tvlop-rags, lamp-rags, fee. should be washed, dried,
and put in the rag-bag. There is no need of expending
soap upon them : boil them out in dirty suds, after you
irave done washing.
Linen rags should be carefully saved ; for they are ex-
ticmely useful in sickness. If tliey have become dirty
and worn by claaning alver, k.c., wash them, and scrape
them into ';ot.
THE FRUGAL H it SEWIFE. 13
After old coats, pantaloons, kc. have been cut up for
boys, and are no loager capablo of being converted into
garments, cut them into strips, and employ the leisure
moments of children, or domesiics. in sewing and braid-
ing them for door-mats.
If you are troubled to get soft water for washing, fiU
a tub or barrel half full of ashes, and fill it up wi'Jb^
water, so that you may have lye whenever you want it.
A gallon of strong lye put into a great kettle of hard water
will make it as soft as rain water. Some people use
pearlash, or potash ; but this costs sometliing, and is very
apt to injure the texture of the cloth.
If you have a strip of land, do not throw av.-ay suds.
Both ashes and suds are good manure for bushes and
young plants.
When a white Navarino bonnet becomes soiled, rip
it in pieces, and wash it with a sponge and soft water.
While it is yet damp, wash it two or three tim.es with «
clean sponge dipped into a strong saifron tea, nicelv
strained. Repeat this till the bonnet is as dark a utrw
color as you v,ish. Press it on the wrong side with a
warm iron, and it will look like a new Leghorn.
About the last of Alay, or the first of June, the Ihtle
millers, which lay moth-eggs begin to appear. Therefon*
brush all your woollens, and pack them away in a darl
place covered with linen. Pepper, red-cedar chips, to-
bacco,— indeed, almost any strong spicy smell, — is good to
keep moths out of your chests and drawers. But noth-
ing is so good as camphor. Sprinkle your woollens with
camphorated spirit, and scatter pieces of camphor- guin
among them, and you v/ill never be troubled with moths.
Some people buy camphor-wood trunks, for this purpose ;
but they are very expensive, and the gum answers just a»
well.
The first young leaves of the common currant-bush,
gathered as soon as they put out, and dried on tin, can
hardly be distinguished from green tea.
Cream of tartar, rubbed upon soiled white kid gloves,
c/eanses them very much.
14 THE FRUGAL HOUSEWIFE.
Bottles that have been used for rose-water, should be
used for nothing else ; if scalded ever so much, tliey will
kill tlie spirit of what is put in them.
If you have a greater quantity of cheeses in the houst
than is likely to be soon used, cover them carefully with
paper, fastened on widi flour paste, so as to exclude the
air. In this way they may be kept free from insects for
years. They should be kept in a dry, cool place.
Pulverized alum possesses the property of purifying
water. A large spoonful stirred into a hogshead of water
will so purify it, that in a few hours the dirt will all sink to
the bottom, and it will be as fresh and clear as spring
water. Four gallons may be purified by a tea-spoonful.
Save vials and bottles. Apothecaries and grocers will
give something for them. If the botdes are of good
thick glass, they will always be useful for botding cider
or beer ; but if they are tliin French glass, hke claret
botdes, they will not answer.
Woollens should be washed in very hot suds, and no
i-insed. Lukewarm water shrinks them.
On tlie contrary, silk, or anything that has silk in it,
should be washed in water almost cold. Hot water turns
it yellow. It may be washed in suds made of nice white
.soap ; but no soap should be put upon it. Likewise avoid
the use of hot irons in smoothing silk. Either rub the
articles dry with a soft cloth, or put them between two
towels, and press them with weights.
Do not let knives be dropped into hot dish-water. It
is a good plan to have a large tin pot to wash them in, just
high enough to wash the blades, %vitliout ivettlng the
handles. Keep your castors covered with blotting-paper
and green flannel. Keep your salt-spoons out of the salt,
and clean them often.
Do not wrap knives and forks in woollens. Wrap diem
in good, strong paper. Steel is injured by lying in
woollens.
If it be practicable, get a friend in the country to pro-
cure you a quantity of lard, butter, and eggs, at tlie time
lliey are cheapest, to be put down for winter use. You
THE FRUGAL HOUSEWIFE. 15
will be likely to get them cheaper and better than in
the city market ; but by all means put down your winter's
stock. Lard requires no otlier care than to be kept in a
dr}-", cool place. Butter is sweetest in September and
June ; because food is tlien plenty, and not rendered bit-
ter by frost. Pack your butter in a clean, scalded firkin,
cover it with strong brine, and spread a clotli all over
the top, and it will keep good until the Jews get into Grand
Isle. If you happen to have a bit of salt-petre, dissolve
it whh the brine. Dairy-women say that butter comes
more easily, and has a peculiar hardness and sweetness,
if the cream is scalded and strained before it is used. The
cream should stand down cellar over night, after being
scalded, tliat it may get perfectly cold.
Suet and lard keep better in tin than in earthen.
Suet keeps good all the year round, if chopped and
packed down in a stone jar, covered witli molasses.
Pick suet free from veins and skin, melt it in water before
a moderate fire, let it cool till it forms into a hard cake,
tlien wipe it dry, and put it in clean paper in linen bags.
Preserve the backs of old letters to write upon. li' you
have children who are learning to WTite, buy coarse white
paper by the quantity, and keep it locked up, ready to be
made into v.riting books. It does not cost half as much as
it does to buy them at the stationer's.
Do not let coffee and tea stand in tin. Scald youi
wooden ware often ; and keep your tin ware dry.
"When mattresses get hard and bunchy, rip them, take
tlie hair out, pull it thoroughly by hand, let it he a day or
two to air, wash the tick, lay it in as light and even as
possible, and catch it down, as before. Thus prepared, they
will be as good as new.
It is poor economy to buy vinegar by the gallon. Buy
a barrel, or half a barrel, of really strong vinegar, when you
begin house-keeping. As you use it, fiU the barrel with
old cider, sour beer, or wine-settlings, &ic., left in pitchers,
decanters or tumblers; weak tea is likewise said to be good :
nothing is hurtful, which has a tolerable portion of spirit, or
acidity. Care must be taken not to add these things in
2*
16 THE FRUGAL HOUSEWIFE.
too large quantities, or too often : if tlie vinegar once geta
weak, it is difficult to restore it. If possible, it is well to
keep such slops as I have mentioned in a different keg,
and draw tliem off once in three or four weeks, in such a
(juantity as you think the vinegar will bear. If by any
carelessness you do weaken it, a few white beans dropped
in, or white paper dipped in molasses, is said to be usefuL
If beer grows sour, it may be used to advantage for pan-
cakes and fritters. If very sour indeed, put a pint of mo-
lasses and water to it, and, two or three days after, put a
lialf pint of vinegar ; and in ten days it will be first rate
vinegar.
Barley straw is the best for beds ; dry corn husks, slit
into shreds, are far better than straw.
Straw beds are much better for being boxed at the sides ;
in the same manner upholsterers prepare ticks for feathers.
Brass andirons should be cleaned, done up in papers,
and put in a dry place, during the summer season.
If you have a large family, it is well to keep white rags
separate from colored ones, and cotton separate from
"woollen ; they bring a higher price. Paper brings a cent
a pound, and if you have plenty of room, it is well to save
it. ' A penny saved is a penny got.'
Always have plenty of dish-water, and have it hot.
There is no need of asking the character of a domestic, if
you have ever seen her wash dishes in a little greasy water.
When molasses is used in cooking, it is a prodigious im-
provement to boil and skim it before you use it. It takes
cut the unpleasant raw taste, and makes it almost as good
as sugar. Where molasses is used much for cooking, it is
svell to prepare one or two gallons in this way at a tim.e.
In winter, always set the handle of your pump as high
as possible, before you go to bed. Except in very rigid
weather, this keeps the handle from freezing. When there
is reason to apprehend extreme cold, do not forget to
llirow a rug or horse-blanket over your pump ; a frozen
pump is a comfortless preparation for a winter's breakfast.
Kever allow ashes to be taken up in wood, or put into
^TDod. Always have yoiur tinder-box and lantern ready
THE FRUGAL H0USE^V1FE. 17
for use, in case of sudden alarm. Have iniponam papers
all together, where you can lay your hand on them at once,
'n case of fire.
Keep an old blanket and sheet on purpose for noning
and on no account sufier any other to be used. Have
plenty of holders always made, that your towels may not
be burned out in such service.
Keep a coarse broom for the cellar stairs, wood-shed,
yard, &lc. No good housekeeper allows her carpet broom
to be used for suc'a things.
There should always be a heav}- stone on the top of your
pork, to keep it do\^Ti. This stone is an excellent place
to keep a bit of fi-esh meat in the summer, v/hen you are
afraid of its spoiling.
Have all the good bits of vegetables and meat collected
after dinner, and minced before they are set away ; that
thev may be in readiness to . make a little savoury mince
me It for supper or breakfast. Take the skins off your
potatoes before they grow cold.
Vials, which have been used for medicine, should be
put into cold ashes and water, boiled, and suffered to cool
^fore they are rinsed.
If you live in the city, where it is always easy to procure
provisions, be careful and not buy too much for your daily
wants, while the weather is warm.
Never leave out your clothes-line over night ; and see
that your clotlies-pins are all gathered into a basket.
Have plenty of crash towels in tlie kitchen ; never let
your while napkins be used there.
Soap your dirtiest clothes, and soak them in soft water
over night.
Use hard soap to wash your clotlies, and soft to wash
your floors. Soft soap is so slippery, that it wastes a good
deal in washing clothes.
Instead of covering up your glasses and pictures with
muslin, cover the frames only with cheap, yellow cambric,
neatly put on, and as near the color of the gilt as you can
procure it. This looks better ; leaves the glasses open for
use, and the pictures for ornament j and is an effectual
18 THE FRUGAL HOUSEWIFE.
barrier to dust as well as flies. It can easily be re-colorea
with saffron tea, when it is faded.
Have a bottle full cf brandy, with as large a mouth as
any bottle you have, into wliich cut your lemon and orange
peel when they are fresh and sweet. This brandy gives a
delicious flavor to all sorts of pies, puddings, and cakes.
Lemon is the pleasantest spice of the two ; therefore they
should be kept in separate bottles. It h •>. good plan to
preserve rose-leaves in brandy. The flavor is pleasanter
than rose-water ; and there are few people who have the
utensils for distilling. Peach leaves steeped in brandy
make excellent spice for custards and puddings.
It is easy to have a supply of horse-radish all winter.
Have a quantity grated, while the root is in perfection, put
it in bottles, fill it with strong vinegar, and keep it corked
tight.
It is thought to be a preventive to tlie unhealthy influence
of cucumbers to cut the slices very thin, and drop each
one into cold water as you cut it. A few minutes in the
water takes out a large portion of the slimy matter, so
injurious to health. They should be eaten with high sea-
soning.
Where sweet oil is muc'a used, it is more economical to
buy it by the bottle than by the flask. A bottle holds more
ilinn twice as much as a flask, and it is never double the
price.
If you wish to have free-stone hearths dark, wash them
with soap, and wipe them with a wet cloth ; some people
rub in lamp-oil, once in a while, and wash the hearth faith •
fully afterwards. This does very well in a large, dirty
family ; for the hearth looks very clean, and is not liable to
show grease spots. But if you wish to preserve the beau-
ty of a freestone hearth, buy a quantity of free-stone poW"
der of the stone-cutter, and rub on a portion of it wet, after
you have washed your hearth in hot water. When it is
dry, brush it off, and it will look like new stone. Bricks can
be kept clean with redding stirred up in water, and put on
with a brush. Pulverized clay mixed with redding, makes
THE rrtUGAL UOL'SEWIFE. 19
a pretty rose color. Some think it is less likely to come
off, if mixed with skim milk instead of water. But black
lead is far handsomer than anything else for this purpose.
It looks very well mixed witli water, like redding ; but it
gives it a glossy appearance to boil the lead in soft soap,
widi a little water to keep it from burning. It should be
put on with a brush, in the same manner as redding ; ■
looks nice for a long time, when done in tliis way.
Keep a bag for odd pieces of tape and strings ; the}
will come in use. Keep a bag or box for old buttons, so
lliat you may know Vihere to go wlien you want one.
Run the heels of stockings faithfully ; and mend thin
places, as well as holes. 'A stitch in time saves nine.'
Poke-root, boiled in water and mixed whh a good quan-
tity of molasses, set about the kitchen, the pantry, &lc. in
large deep plates, will kill cockroaches in great numbers,
and finally rid the house of them. The Indians say tlial
pqke-root boiled into a soft poultice is tlie cure for the bite
era snake. I have heard of a fine horse saved by it.
A little salt sprinkled in starch while it is boiling, tends
to prevent it from sticking ; it is likewise good to stir it
with a clean spermaceti candle.
A few potatoes sliced, and boiling water poured over
them, makes an excellent preparation for cleansing and
stiffening old rusty black silk.
Green tea is excellent to restore rusty silk. It should
be boiled in iron, nearly a cup full to three quarts. The
silk should not be wrung, and should be ironed damp.
Lime pulverized, sifted through coarse muslin, and stir-
red up tolerably thick in white of eggs, makes a strong ce-
ment for glass and china. Plaster of Paris is still better j
particularly for mending broken images of the same ma-
terial. It should be stirred up by the spoonful, as it is
wanted.*
A bit of isinglass dissolved in gin, or boiled in spirits oi
wine, is said to make strong cement for broken glass, china,
and sea-shells.
* Sdnic tliink it an improvement to make wh«y of vinegar and milk, and
beat it wcil up with the eggs before the lime is put in. 1 Tiavc heai'd of troo
Dieoded with it.
20 THE FRCGAL HOUSEWIFE.
Th(2 lemon syrup, usually sold at fifty ?ents a bottle,
may be made much cheaper. Those who use a great
quantity of it will find it worth their while to make it.
Take about a pound of Havana sugar ; boil it in water
down to a quart ; drop in the white of an egg, to clarify
It ; strain it ; add one quarter of an oz. of tartaric acid
or citric acid ; if you do not find it sour enough, after it
has stood two or three days and shaken freely, add more
of the acid. A few drops of the oil of lemon improves it.
If you wish to clarify sugar and water, you are about to
boil, it is well to stir in the white of one egg, while cold ;
if put in after it boils, the egg is apt to get hardened be-
fore it can do any good.
Those who are fond of soda powders will do well to
inquire at tlie apothecaries for the suitable acid and alkali,
and buy them by the ounce, or the pound, according to
the size of their families. Experience soon teaches the
right proportions ; and, sweetened v/ith a little sugar or
lemon syrup, it is quite as good as what one gives five times
as much for, done up in papers. The case is the same
with Rochelle powders.
When the stopper of a glass decanter becomes too tight,
a cloth wet with hot water and applied to the neck, will
cause the glass to expand, so that the stopper may be
easily removed.
Glass vessels in a cylindrical form, may be cut m two,
by tying around them a worsted thread, thoroughly wet
whh spirits of turpentine, and then setting fire to the thread.
Court plaster is made of thin silk first dipped in dissolv-
ed isinglass and dried, then dipped several times in tlie
white of egg and dried.
When plain tortoise-shell combs are defaced, the polish
may be renewed by rubbing them with pulverized rotten-
stone and oil. The rotten-stone should be sifted through
muslin. It looks better to be rubbed on by the hand. The
jewellers afterwards polish them by rubbing them with dry
rouge powder ; but sifted magnesia does just as well — and
if the ladies had rouge, perhaps they would, by mistake
put it upon their cheeks, instead of their combs ^ and there-
by spoil tlieir complexions
THE FRUGAL HOUSEWIFE. 21
Tlie best way to cleanse gold is, to wash it in warm siicls
made of delicate soap, widi ten or fifteen drops of sal-
volatile in it. This makes jewels very brilliant.
Straw carpets should be washed in salt aiid water, and
wiped with a dry, coarse towel. They have a strong tendency
to tm-n yellow ; and the salt prevents it. I\[oisture makes
them decay scon ; therefore tliey should be kept thorough-
ly dry.
]\yc paste is more adhesive than any other paste ; be-
cause that grain is very glutinous. It is niuch improved
by adding a httle pounded alum, while it is boiling. Tliis
makes it almost as strong as glue.
Red ants are aniong the v.'orst plagues that cai infest
a house. A lady who had long been troubled with them,
assured me she destroyed them in a few days, after the
following manner. She placed a dish of cracked shag-
barks (of which they are more fond than of anything else)
in the closet. They soon gathered upon it in troops.
She then put some corrosive sublimate in a cup ; order-
ed the dish to be carried carefully to the fire, and all its
contents brushed in ; while she swept the few that drop-
ped upon the shelf into the cup, and, with a feather, wet all
the cracks from whence thcv came, with corrosive subli-
mate. When this had been repeated four or five times, the
house was effectually cleared. Too much care cannot
be taken of corrosive sublimate, especially when children
are about. Many dreadful accidents have happened
in consequence of carelessness. Botdes which have con-
tained it should be broken, and buried; and cups should
be boiled out in ashes and water. If kept in the house, it
should be hung up high, out of reach, with poison written
upon it in large letters.
The neatest way to separate wax from honey-comb is
to tie the comb up in a linen or woollen bag ; place it in a
kettle of cold water, and hang it over the fire. As the wa-
ter heats, the wax melts, and rises to the surface, while all
the impurities remain in the bag. It is well to put a few
pebbles in the bag, to keep it from fioaling.
22 THE FRUG.U. HOUSEWIFE.
Honey may be separated from the comb, by placing it
m tlie hot sun, or before the fire, with two or three colan-
ders or sieves, each finer than tlie other, under it.
SOAP.
In the city, I believe, it is better to exchange ashes and
grease for soap ; but in the country, I am certain, it is
good economy to make one's o^\^l soap. If you burn wood,
you can make your ovm lye ; but the ashes of coal is not
worth much. Bore small holes in the bottom of a barrel,
place four bricks around, and fill the barrel with ashes.
Wet the ashes well, but not enough to drop ; let it soak
dius three or four days ; then pour a gallon of water in
every hour or two, for a day or more, and let it drop into a
pail or tub beneath. Keep it dripping till the color of the
lye shows the strength is exhausted. If your lye is not
strong enough, you must fill your barrel with fi-esh ashes,
and let the lye run through it. Some people take a bar-
rel without any bottom, and lay sticks and straw across to
prevent the ashes from falling through. To make a barrel
of soap, it will require about five or six bushels of ashes,
with at least four quarts of unslackcd stone lime ; if slacked,
double the quantity.
When you l^ave dra^^Ti off a part of the lye, put the lime
(whether slack or not) into two or three pails of boiling
water, and add it to the ashes, and let it drain through.
It is the practice of some people, in making soap, to put
the lime near the bottom of the ashes when they first set it
up ; but the hme becomes like mortar, and the lye does
not run through, so as to get the strength of it, which is very
nnportant in making soap, as it contracts the nitrous salts
which collect in ashes, and prevents the soap from coming,
THE FRUGAL HOUSEWIFE. 2S
(as the saying is.) Old ashes are very apt to be impreg
nated with it.
Tiiree pounds of grease should be put into a pailful of
lye. The great difficulty in making soap ' corned origi-
nates in want of judgment about the strength of the lye.
One rule may be safely trusted — If your lye will bear up
an egg, or a potato, so that you can see a piece of the
surface as big as ninepence, it is just strong enough. If it
sink below the top of the lye, it is too weak, and will never
make soap ; if it is buoyed up lialf "way, the lye is too
strong ; and that is just as bad. A bit of quick-lime, thrown
in while the lye and grease are boiling together, is of ser-
vice. When tlie soap becomes tliick and ropy, cai-ry it
down cellar in pails and empty it into a barrel.
Cold soap is less trouble, because it does not need to
boil ; the sun does tlie work of fire. The lye must be
prepared and tried in the usual way. The grease must
be tried out, and strained from the scraps. Two pounds
of grease (instead of three) must be used to a pailful ;
unless the weather is very sultry, the lye should bs hot
when put to the grease. It should stand in the sun, and
be stirred every day. If it does not begin to look like
scap in the course of five or six days, add a little hot iy«
to it ; if this does not help it, try whether it be grease that
it wants. Perhaps you will think cold soap wasteful, be-
cause the grease must be strained ; but if the scraps are
boiled thoroughly in strong lye, the grease will all float upon
the surface, and nothing be lost.
3
24 THE FRUGAL HOUSEWIFE.
SIMPLE REMEDIES.
Cotton wool, wet with sweet oil and paregoric, relieves
the car-ache very s^oon.
A good quantity of old cheese is tlie best thing to eat,
when distressed "by eating too much fruit, or oppressed
with any kind of food. Physicians have given it in cases
of extreme danger.
Koney and milk is very good for worms ; so is strong
salt water ; likewise powdered sage and molasses taken
freely.
For a sudden attack of quincy or croup, bathe the neck
with bear's grease, and pour it dowTi the throat. A lineD
rag soaked in sv/eet oil, butter, or lard, and sprinkled
witli yeilov/ Scotch snuff, i? said to have performed won-
derful cures in cases of croup : it should be placed where
the distress is greatest. Goose-grease, or any kind of oi^y
grease, is as good as bear's oil.
Equal parts of camphor, spirits of v/ine, and hartshorn,
vircll mixed, and rubbed upon the throat, is said to be ^o\y(l
for the croup.
Cotton wool and oil are the best things for a burn.
A Bcultice of wheat bran, or rye bran, and vinegar, veiy
sxMtr: takes down the inflammation occasioned by a sprain.
Brown paper, wet, is healing to a bruise. Dipped in mo-
lasses, it is said to t;7ke dov/n inflammation.
In case of any scratch, or wound, from which the lock-
jaw is apprehended, bathe the injured part freely with lye
or pearl-ash and water.
A rind of pork bound upon a wound occasioned by
a needle, pin, or nail, prevents the lock-jaw. It should
be ahvays applied. Spirits of turpentine is good to pre-
vent the lock-jaw. Strong soft-soap, mixed with pulver-
ized chalk, about as thick as batter, put, in a thin cloth or
bag, upon the wound, is said to be a preventive to this
dangerous disorder. The chalk should be kept moist,
THE FRUGAL HOUSEWIFE. 25
till the wound begins to discharge itself; when the pa-
tient will find rehef.
If you happen to cut yourself slightly while cookmg,
bind on some fine salt: molasses is likewise good.
Flour boiled thoroughly in milk, so as to make quite a
tliick porridge, is good in cases of dysentery. A table-
spoonful of W, I. rum, a table-spoonful of sugar-baker's
molasses, and the same quantity of sweet oil, well sim-
mered together, is likewise good for this disorder ; the oil
softens the harshness of the other ingredients.
Black or green tea, steeped in boiling milk, seasoned
widi nutmeg, and best of loaf sugar, is excellent for the
dysentery. Cork burnt to charcoal, about as big as a.
hazel-nut, macerated, and put in a tea-spoonful of brandy,
\rith a httle loaf sugar and nutmeg, is very eihcacious in
cases of dysentery and cholera-morbus. If nutmeg be
wanting, peppermint-water may be used. Flannel wet
with brandy, powdered with Cayenne pepper, and laid
upon the bowels, affords great rehef in cases of extreme
distress, I
Dissolve as much table-salt in keen vinegar, as will fer-
ment and work clear. When the foam is discharged,
cork it up in a bottle, and put it away for use. A large
spoonful of this, in a gill of boihng water, is very effica-
cious in cases of dysentery and cohc*
Whordeberries, commonly called huckleberries, dried,
nre a useful medicine for children. Made into tea, and
sweetened with molasses, they are very beneficial, when,
tlie system is in a restricted state, and the digestive pow-
ers out of order.
Blackberries are extrem.ely useful in cases of dysentery.
To eat the berries is very heakhy ; tea made of the roots
and leaves is beneficial ; and a syrup made of the berries
is still better. Blackberries have sometimes effected a
cure when physicians despaired.
* Among the numerous medicines for this disease, perhaps none, a
^-cUor, particularly where the bowels arc inflamed, than the oKi-fashi ^ „„„
of Enjlish-maHows steeped in milk, and drank freely. Every body knows,
of course, that English-mallows and marsh-mallows arc di.Tcrer.i Lerbs.
(Icr all, is
oned one
26 THE FRUGAL HOUSEWIFE.
Loaf sugar and brandy relieves a sore throat ; Avhen ve-
ry bad, it is good to inhale the steam of scalding hot vine-
gar through the tube of a tunnel. This should be tried
carefully at first, lest the throat be scalded. For chil-
dren, it should be allowed to cool a little.
A stocking bound on warm from the foot, at night, is
good for the sore throat.
An ointment made from the common ground-worms,
which boys dig to bait fishes, rubbed on with the hand, is
said to be excellent, when the sinews are drawn up by
any disease or accident.
A gentleman in Missouri advertises that he had an
inveterate cancer upon his nose cured by a strong pot-
ash made of the lye of the ashes of red oak bark, boiled
down to the consistence of molasses. The cancer was
covered v>-ith this, and, about an hour after, covered with a
plaster of tar. This must be removed in a (e\v days,
and, if any protuberances remain in the wound, apply
more potash to them, and the plaster again, until they
entirely disappear : after which heal the wound with any
common soothing salve. I never knew this to be tried.
If a wound bleeds very last, and there is no physician
at hand, cover it widi the scrapings of sole-leather,
scraped like coarse lint. This stops blood very soon.
Always have vinegar, camphor, hartshorn, or something
of that kind, in readiness, as the sudden stoppage of
blood almost always makes a person faint.
Balra-of-Gilead*^ buds bottled up in N. E. rum, make
the best cure in the world for fresh cuts and wounds.
Every family should have a bottle of it. The buds should
be gathered in a pecuhar state ; just when they are well
swelled, ready to burst into leaves, and well covered with
gum. They last but two or three days in this state.
Plantain and house-leek, boiled in cream, and strained
before it is put away to cool, makes a very cooling, sooth-
ing ointment. PlanLaia leaves laid upon a wound are
cooling and healing.
Half a spoonful of citric acid, (v/hich may always be
bought of the apothecaries.) stirred in half a tumbler of
water, is excellent for the head~?xhe.
THE FRUGAL llOCSEWIFE. 27
People in general think tliey must go abroad for vapor-
batlis ; but a very simple one can be made at home.
Place strong sticks across a tub of water, at the boiling
point, and sit upon them, entirely enveloped in a blanket,
leet and all. The steam from the water will be a vapor
bath. Some people put herbs into the water. Steam
baths are excellent for severe colds, and for some disor-
ders in the bowels. They should not be taken without
the advice of an experienced nurse, or physician. Great
care should be taken not to renew the cold after ; it would
be doubly dangerous.
Boiled potatoes are said to cleanse the hands as well
as common soap ; they prevent chops in the winter season,
and keep the skin soft and healthy.
Water-gruel, with three or four onions simmered in it,
prepared with a lump of butter, pepper, and salt, eaten
just before one goes to bed, is said to be a cur6 for a
hoarse cold. A syrup made of horseradish-root and sugar
is excellent for a cold.
Very strong salt and vvater, when frequently applied, has
been knowii to cure wens.
The following poultice for the throat distemper, has been
much approved in England : — The pulp of a roasted apple,
mixed with an ounce of tobacco, the whole wet with spirits
of wine, or any other high spirits, spread on a linen rag,
and bound upoa the throat at any period of the disorder.
Nothing is so good to take dow» swellings, as a soft
poultice of stewed wliite beans, put on in a thin muslin
bag, and renewed every hour or two.
The thin white skin, which comes from suet, is excellent
to bind upon the feet for chilblains. Rubbing widi Castile
soap, and afterwards with honey, is likewise highly recom-
mended. But, to sure the chilblains effectually, iJiey must
be attended to often, and for a long time.
Always apply diluted laudanum to fresh wounds.
A poukice of elder-blow tea and biscuit is good as a pre-
ventive to mortification. The approach of mortification is
generally shown by the formation of bhsters filled with
'hod; water bhsters are not alarming.
3*
28 THE FRUGAL HOUSEWIFE.
Burnt alum held in the mouth is good for the canker.
The eommon dark-bhie violet makes a slimy tea, v/hich
is excellent for the canker. Leaves and blossoms are both
good. Tjjose who have families should take some pains
to drj these flowers.
When people have a sore mouth, from taking calomel,
or any other cause, tea made of low-blackberry leaves is
extremely beneficial.
Tea made of slipper}' elm is good for the piles, and for
humors in the blood ; to be drank plentifully. Wintei
evergreen'" is considered good for all humors, particularly
scrofula. Soma call it rheumatism-weed ; because a tea
made from it is supposed to check that painful disorder.
An ointment of lard, sulphur, and cream-of-tartar, sim-
mered together, is good for the piles.
Ehxir proprietatis is a useful family medicine for al!
cases when tiie digestive powers are out of order. One
ounce of saffron, one ounce of myrrh, and one ounce of
aloes. Pulverize them ; let the myrrh steep in half a pint
of brandy, or N. E. rum, for four days; then add the
cafTrcn and- aloes; let it stand in the sunshine, or in some
warm place, for a fortnight ; taking care to shake it well
twice a day. At the end of the forjnight, fill up the bottle
(a common size'd one) with brandy, or N. E. rum, and let
it stand a montli. It costs six times as much to buy it m
snjali <]|uantitiesj as it does to make it.
Ti?e constant use/gi' malt beer, or malt in any v/ay, is
said to be a preservmve against fevers.
Black cherry-tree bark, barberry bark, mustard-seed,
petty morrel-roct, and horseradish, well steeped in cider,
are excellent for the jaundice.
Cotton wool and oil are tlie best things for a burn
When children are brrned, it is difficult to make them en-
dure the application of cotton wool. I have kno\^Ti the
inflammation of a very bad bum extracted in one night, by
the cO'-iStant application of brandy, vinegar, and water,
*'rk!S pla'i resembles tkb poisonoa? kiil-Iajn!), both in the shape and I'uo
glossir.cES o; 'Jie leaves : great care should be used to distLiguish t^em.
THE FRUGTAL HOUSEWIFE. 29
mixed together. This feels coo] and pleasant, and a few
drops of paregoric will soon put the little sufferer to sleep.
The bathing should be continued till the pain is gone.
A few drops of the oil of Cojput on cotton wool is said
to be a great relief to the tcoth-ache. It occasions a smart
pain for a few seconds, when laid upon the defective tootli.
Any apothecary will furnisli it ready dropped on cotton
wool, for a few cents.
A poultice made of ginger or of common chickweed,
that grows about one's door in the country, has given great
relief to tlie tooth-ache, when applied frequently to tho
cheek.
A spoonful of ashes stirred in cider is good to prevent
sickness at the stomach. Physicians frequently order it
in cases of cholera-morbus.
When a blister occasioned by a burn breaks, it is said
to be a good plan to put wheat flour upon the naked flesh.
The buds of the elder bush, gathered in early spring,
and simmered with new butter, or sweet lard, make a
very healing and cooling ointment.
Night sweats have been cured, when more powerful
remedies had failed, by fasting morning and night, and
drinking cold sage tea constantly and freely.
Lard, melted and cooled five or six times in succes-
sion, by being poured each time into a fresh pail-full of
water, then simmered with sliced onions, and cooled, is
said, by old nurses, to make a salve, v/hich is almost infalli-
ble in curing inflammations produced by taking cold in
wounds.
Vinegar curds, made by pouring vinegar into warm
milk, put on warm, and changed pretty frequently, are
likewise excellent to subdue inflammation.
Chalk wet with hartshorn is a remedy for the sting of
bees; so is likewise table-salt kept moist with water.
Boil castor-oil with an equal quantity of milk, sweeten
it with a litde sugar, stir it well, and, when cold, give it to
children for drink. They will never suspect it is medi-
cine ; and will even love the taste of it.
As molasses is ofl^n given to children as a e;eni;le physic,
30 THE FRUGAL HOUSEWITB.
!t will be useful to know tliat West India molasses is a
gentle catliartic, while sugar-baker's molasses is slightly
astringent.
If a fellon or run-round appears to be coming on tlie
finger, you can do nothing better than to soak the finger
thoroughly in hot lye. It will be painful, but it will cure
a disorder much more painful.
Whiskey, which has had Spanish-flies in soak, is said to
be good for ring-worms ; but I never knew an instance
of its being tried. Unless too strong, or used in great
quantities, it cannot, at least, do any harm. Washing the
hands frequently in w'arm vinegar, is good for ring-worms.
W^hen the toe nails have a tendency to turn in, so as to
be painful, the nail should always be kept scraped very
thin, and as near tlie flesh as possible. As soon as the
corner of the nail can be raised up out of tlie flesh, it
should be kept from again entering, by putting a tuft of
fine lint under it.
As this book may fall into the hands of those who can-
not speedily obtain a physician, it is w^orth wliile to mention
what is best to be done for the bite of a rattlesnake : —
Cut tliC flesh out, around the bite, instantly; that the
poison may not have time to circulate in the blood. If
caustic is at hand, put it upon the raw flesh ; if not, the
next best thing is tc fill the wound w^ith salt — renewing it
occasionally. Take a dose of sweet oil and spirits of tur-
pentine, to defend the stomach. If the whole limb swell,
bathe it in salt and vinegar freely. It is well to physic the
system thoroughly, before returning to usual diet.
GRUEL.
Gruel is very easily made. Have a pint of water boil
ing in a skillet ; stir up three or four large spoonfuls of
nicely sifted oat-meal, rye, or Indian, in cold water. Pour
it into the skillet while the water boils. Let it boil eight or
ten minutes. Throw in a large handful of raisins to boil,
if the patient is well enough to bear them. When put in
a bowlj add f little salt, white sugar, and nutmeg.
THE fhugal housewife. 31
EGG GRUEL.
This is at once food and medicine. Some people have
very great faith in its efficacy in cases of chronic dysen-
tery. It is made thus : Boil a pint of new miik ; beat
four new-laid' eggs to a light froth, and pour in while the
milk boils ; stir them together thoroughly, but do not Ist
them boil; sweeten it with the best of loaf sugar, and
2;rate in a whole nutmeg ; add a litde salt, if you like it.
Drink half of it while it is warm, and the other half in two
hours.
ARROW-ROOT JELLY.
Put about a pint of water in a skillet to boil ; slir up a
large spoonful cf arrow-root powder in a cup of water ;
pour it into the skillet while tlie water is boiling ; let them
boil together three or four minutes. Season it with nut-
meg and loaf sugar. This is very light food for an inva-
lid. When the system is in a relaxed state, tv/o tea-
spoonfuls of brandy may be put in. Milk and loaf sugar
boiled, and a spoonful of fine flour, well mixed with a little
cold water, poured in while the milk is boiling, is light
food in cases of similar diseases.
calf's foot jelly.
Boil four feet in a gallon of water, till it is reduced to a
quart. Strain it, and let it stand, til! it is quite cool. Skim
oiF the fat, and add to the jelly one pint of wine, half a
pound of sugar, the whites of six eggs, and the juice of four
large lemons j boil all these materials together eight or
ten minutes. Then strain into the glasses, or jars, in
which you intend to keep it. Some lay a few bits of the
lemon-peel at the bottom, and let it be strained upon
them.
TAPIOCA jelly.
Wash It two or three times, soak it five or six hours
simmer it in the same v/ater with bits of fresh Icmon-pecl
83 tUE FRUGAL HOUSEWirE.
until it becomes quite clear ; then put in lemon juice, wine
and loaf sugar.
SAGO JELLY.
The sago should be soaked in cold water an hour, and
washed thoroughly ; simmered with lemon-peel and a few
cJoves. Add wine and loaf sugar when nearly done ; and
let it all boil to°;ether a few minutes.
BEEF TEA.
Beef lea, for the sick, is made by broiling a tender steak
nicely, seasoning it with pepper and salt, cutting it up, and
pouring water over it, not quite boiling. Put in a little water
at a time, and let it stand to soak tlie goodness out.
WINE WHEY.
Wine whey is a cooling and safe drink in fevers. Set
half a pint of sweet milk at the fire, pour in one glass of
wine, and let it remain perfectly still, till it curdles ; when
the curds settle, strain it, and let it cool. It should not get
more than blood-warm. A spoonful of rennet-w^ater has-
tens the operation. Made palatable with loaf sugar and
nutmeg, if the patient can bear it.
APPLE WATER.
This is given as sustenance when the stomach is tCM
weak to bear broth, he. It may be made thus, — Pour
boiling water on roasted apples; let them stand three
hours, then strain and sweeten lightly : — Or it may be
made thus, — Peel and slice tart apples, add some sugar
and lemon-peel ; then pour some boiling w-ater over the
whole, and let it stand covered by the fire, more than an
hour.
MILK PORRIDGE.
Boil new milk; stir flour thoroughly into some cold
milk m a bowl, and po'^r it into the kettle wliile the milk
THE FRUGAL HOUSEWIFE. 33
IS boiling : let it all boil six or eight minutes. Some
pDople like it thicker than others ; 1 sliould think three
large spoonfuls of flour to a quart of milk was about righl.
It should always be seasoned with salt ; and if the patient
likes, loaf sugar and nutmeg may be put in. In cases of
lever, little salt or spice should be put into any nourish-
ment; but in cases of dysentery, salt and nutmeg may be
used freely : in such cases too, more flour should be put
in porridge, and it should be boiled very thoroughly in-
deed.
STEWED PRUNES.
Stew them very gently in a small quantity of water, till
the stones slip out. Physicians consider them safe nour-
ishment in fevers.
VEGETABLES.
Parsnips should be kept down cellar, covered up m
sand, endrely excluded from the air. They are good only
m the spring.
Cabbages put into a hole in the ground will keep well
during the winter, and be hard, fresh, and sweet, in the
spring. Many farmers keep potatoes in the same way.
Onions should be kept very dry, and never carried in-
io the cellar except in severe weather, when there is dan-
ger of their freezing. By no means let tliem be in the cel-
lar after March ; they will sprout and spoil. Potatoes
should likev/ise be carefully looked to in the spring, and
the sprouts broken off. The cellar is the best place for
diem, because they are injured by wilting ; but sprout them
carefully, if you want to keep them. They never sprout
out three times ; therefore, after you have sprouted them
diree times, they will trctible you no more.
Squashes should never be kept down cellar v»'hen it is
34 THE FIIUGAL HOUSEWIFE.
possible to prevent it. Dampness injures tliem. If Intense
cold makes it necessary to put them there, bring ihem ud
as soon as possible, and keep them in some dry, warm
lace.
Cabbages need to be boiled an hour ; beets an hour
and a half- The lower part of a squash should be boiled
half an hour ; the neck pieces fifteen or tv/enty minutes
longer. Parsnips should boil an hour, or an hour and a
quarter, according to size. New potatoes should boil fif-
teen or twenty minutes ; three quarters of an hour, or an
hour, is not too much for large, old potatoes ; common-
sized ones, half an hour. In the spring, it is a good plan
to cut off a slice from the seed end of potatoes before you
cook them. The seed fend is opposite to that which
grew upon the vine ; the place where the vine was broken
ofFmay^e easily distinguished. By a provision of nature,
tlie seed end becomes watery in tlie spring ; and, unless
cut off, it is apt to injure the potato. If you wish to have
potatoes mealy, do not let them stop boiling for an instant ; and
when they are done, turn the water off, and let them steam
"or ten or twelve minutes over the fire. See they don't
stay long enough to burn to the kettle. In Canada, they
cut the skin all off, and put them in pans, to be cooked
over a stove, by steam. Those who have eaten them, say
tliey are mealy and white, looking like large snow-balls
when brought upon the table.
Potatoes boiled and m.ashed v/hile hot, are good to ase
in making short cakes and puddings ; they save flour, and
less shortening is necessary.
It is said that a bit of unslacked lime, about as big as a
robin's egg, thrown among old, watery potatoes, while they
are boiling, will tend to make them mealy. I never saw
the experiment tried.
Asparagus should be boiled fifteen or twenty minutes }
half an hour, if old.
Green peas should be boiled from twenty^ minutes to
sixty, according to their age ; string beans the same. Corn
should be boiled from twenty minutes to forty, according
to age ; dandelions half an hour, or three quarters, ac-
THE FiniGAL UOUSEWiri! 36
rording to age. Dandelions are very much improved by
ctiitivation. If cut ofF, without injuring the root, they will
spring up again, fresh and tender, till late in the season.
Beet-tops should be boiled twenty minutes ; and spinage
three or four minutes. Put in no green vegetables till the
water boils, if you would keep all their sweetness.
When green peas have become old and yellow, they
may be made tender and green by sprinkhng in a pinch
or two of pearlash, while they are boiling. Pearlash has
the same effect upon all summer vegetables, rendered
tough by being too old. If your well-v/ater is very hard,
it is always an advantage to use a little pearlash in cook-
ing.
Tomatoes should be skinned by pouring boiling water
over them. After they are skiimed,they should be stewed
half an hour, in tin, with a little saU, a small bit of butter,
and a spoonful of v.-ater, to keep them from burning. This
IS a delicious vegetable. It is easily cultivated, and yields
a most abundant crop. Some people pluck them green,
and pickle them.
The best sort of catsup is made from tomatoes. The
vegetables should be squeezed up in the hand, salt put to
them, and set by for twenty-four hours. After being pass-
ed through a sieve, cloves, allspice, pepper, mace, garhc,
and whole mustard-seed should be added. It should be
boiled down one third, and bottled after it is cool. No
liquid is necessary, as the tomatoes arc. very juicy. A
good deal of salt and spice is necessary o keep the catsuj)
well. It is delicious with roast meat ; and a cupful adds
much to tlie richness of soup and c\ j^vder. The garlic
should be taken out before it is bott-xl.
Celery should be kept in the cellai, the roots covered
with tan, to keep them moist.
Green squashes that are turnmg yellow, and striped
squashes, are more uniformly sweet and mealy than any
other kind.
If the tops of lettuce be cut off when it is becoming too
old for use, it will grow up again fresh and tender, and
may thus be kept good through the summer.
4
36 THE FRUGAL HOUSEWIFE.
It IS a good plan to boil onions in milk and water ; it
diminishes the strong taste of that vegetable. It is an ex-
cellent way of serving up onions, to chop them after they
are boiled, and put them in a stewpan, with a little milk^
butter, salt, and pepper, and let them stew/about fifteen
minutes. This gives them a fine flavor, ^lil they can be
served up very hot. • /■*''
HERBS.
All herbs should be carefully kept from tlie air. Herb
tea, to do any good, should be made vcrij strong.
Herbs should be gathered while in blossom. If left ti/l
lliey have gone to seed, the strength goes into the seed.
Those who have a little patch of ground, will do well to
false the most important herbs ; and those who have not, will
•io well to get them in quantities from some friend in the
eountry; for apothecaries make very great profit upon
them.
Sage is very useful both as a medicine, for die head-
ache— when made into tea — and for all kinds of stuffing,
when dried and rubbed into powder. It should be kept
light from the air.
Summer-savory is excellent to season soup, broth, and
sausages. As a medicine, it relieves the cholic. Penny-
royal and tansy are good for the same medicinal purpose.
Green wormwood bruised is excellent for a fresh wound
of any kind. In winter, when wormw^ood is dry, it is ne-
cessary to soften it in w- arm vinegar, or spirit, before it is
bruised, and applied to the wound.
Hyssop tea is good for sudden colds, and disorders on
the lungs. It is necessary to be very careful about expo-
sure after taking it ; it is pecuHarly opening to the pores.
Tea made of colt's-foot and flax-seed, sweetened with
honey, is a cure for inveterate coughs. Consumptions have
THE FRUGAL. HOUSEWIFE. 37
been prevented by it. It should be drank when going to
led ; though it does good to drink it at any time. Hoar-
hound is useful in consumptive complaints.
Motherwort tea is very quieting to tlie nerves. Students,
and people troubled with wakefulness, find it useful.
Thoroughwort is excellent for dyspepsy, and every dis-
order occasioned by indigestion. If the stomach be foulj
ti operates like a gentle emetic.
Sweet-balm tea is cooling when one is in a feverish state.
Catnip, particularly the blossoms, made into tea, is good
to prevent a threatened fever. It produces a fine perspi-
ration. It should be taken in bed, and the patient kept
warm.
Housekeepers should always dry leaves of the burdock
and horseradish. Burdocks warmed in vinegar, with the
hard, stalky parts cutout, are very soothing, applied to th(j
feat; they produce a sweet and gentle perspiration.
Horseradish is more povrerful. It is excellent in cases
of the agu(', placed on the part affected. Warmed in vin-
egar, and ^lapped.
Succory is a very valuable herb. The tea, sweetened
with molasses, is good for the piles. It is a gentle and
[)3althy physic, a preventive of dyspepsy, humors, inflam-
ti^ation, and all the evils resulting from a restricted stata
of the system.
Elder-blow tea has a similar effect. It is cool and sooth-
ing, and peculiarly efficacious either for babes or grown
people, when the digestive powers are out of order.
Lungwort, njaiden-hair, hyssop, elecampane and hoar-
h mnd steeped together, is an almost certain cure for a
cough. A wine-glass full to be taken when going to bed.
Few people know how to keep the flavor of sweet-mar-
joram ; the best of all herbs for broth and stuffing. It
should be cathered in bud or blossom, and dried in a tin-
kitchen at a moderate distance from the fire ; when dry,
it should be immediately rubbed, sifted, and corked up in
a bottle carefully.
English-mallows steeped in milk is good for the dysen-
tery.
88 THE FHUGAL HOUSEWIFE.
CHEAP DYE-STUFFS.
A FEW general rules are necessary to be observed in
coloring. The materials should be perfectly clean ; soap
should be rinsed out in soft water ; the article should be
entirely wetted, or it will spot ; light colors should be steep-
ed in brass, tin, or earthen ; and if set at all, should be
set with alum. Dark colors should be boiled in iron, and
set with copperas. Too much copperas rots the thread.
The apothecaries and hatters keep a comjsound of vitri
ol and indigo, commonly called ' blue composition.' An
ounce vial full maybe bought for nine-pence. It colors a
fine blue. It is an economical plan to use it for old silk
linings, ribbons, he. The original color should be boiled
out, and the material thoroughly rinsed in soft water, so
that no soap may remain in it ; for soap ruins the dye.
Twelve or sixteen drops of the blue composition, poured
into a quart bowl full of warm soft water, stirred, (and strain-
ed, if any settlings are perceptible,) will color a great many
articles. If you wish a deep blue, pour in more of the com-
pound. Cotton must not be colored ; the vitriol destroys
it ; if the material you wish to color has cotton threads in
it, it will be ruined. After the things are thoroughly
dried, they should be washed in cool suds, and dried
again ; this prevents any bad effects from the vitriol ; if
shut up from the air without being washed, there is dan-
ger of the texture being destroyed. If you wish to color
green, have your cloth free as possible from tlie old color,
clean, and rinsed, and. in the first place, color it a deep
yellow. Fustic boiled in soft water makes the strongest
and brightest yellow dye ; but saffron, barberry bush, peach
leaves, or onion skins, w^ill answer pretty well. Next take
a bowl full of strong yellow dye, and pour in a great spoon-
ful or more of the blue composition. Stir it up well with
a clean stick, and dip the articles you have already colored
yellow into it, and they will take a lively grass green
This is a good plan for old bombazet curtains, dessert cloths,
THE FRUGAL, HOUSEWIFE. 39
old flannel for covering a desk, &c ; it is likewise a hand-
some color for ribbons.
Balm blossoms, steeped in water, color a pretty rose-
color. This answers very well for the linings oi" children's
bonnets, for ribbons, Sec. It fades in the course of one
season ; but it is very little trouble to recolor with it. It
merely requires to be steeped and sti-ained. Perhaps a
small piece of alum might serve to set the color, in some
degree. In earthen or tin.
Saffron, steeped in earthen and strained, colors a fine
straw color. It makes a delicate or deep shade according
to the strength of the tea. The dry outside skins of onions,
steeped in scalding water and strained, color a yellow very
much hke ' bird of paradise' color. Peach leaves, or
bark scraped from the barberry bush, colors a common
bright yellow. In all these cases, a little piece of alum does
no harm, and may help to fix the color. Ribbons, gauze
handkerchiefs, he. are colored well in this way, especially
if they be stiffened by a bit of gum-Arabic, dropped in
while the stuff is steeping.
The purple paper, which comes on loaf sugar, boiled in
cider, or vinegar, with a small bit of alum, makes a fine
purple slate color. Done in iron.
White maple bark makes a good light-brown slate color.
This should be boiled in water, set with alum. The color
is reckoned better when boiled in brass, instead of iron.
The purple slate and the brown slate are suitable col-
ors for stockings ; and it is an economical plan, after they
have been mended and cut down, so that they will no
longer look decent, to color old stockings, and make them
up for children.
A pailful of lye, with a piece of copperas half as big as a
hen's egg boiled in it, will color a fine nankin color, which
will never wash out. This is very useful for the finings of
bed-quilts, comforters, he. Old faded gowns, colored in
tliis way, may be made into good petticoats. Cheap cot-
ton cloth may be colored to advantage for petticoats, and
pelisses for fittle girls.
4"
10 THE FRUGAL HOUSEWIFE.
A very beautiful nankin color may likewise be obtained
from birch-bark, set with alum. The bark should be cov-
ered with water, and boiled thoroughly in brass or tin. A
bit of alum half as big as a hen's egg is sufFicient. If cop-
peras be used instead of alum, slate color will be produced.
Tea-grounds boiled in iron, and set with copperas, make
a very good slate color.
Log- wood and cider, in iron, set with copperas, makes
a good black. Rusty nails, or any rusty iron, boiled in
vinegar, with a small bit of copperas, makes a good black,
— black ink-powder done in tlie same way answers the
same purpose.
MEAT CORNED, OR SALTED, HAMS, he
When you merely v/ant to corn meat, you have nothuig
io do but to rub in salt plentifully, and let it set in the cel-
lar a day or two. If you have provided more meat than
you can use v/hile it is good, it is well to corn it in season
io save it. In sunimer, it will not keep ^vell more than a
day and a half; if you are compelled to keep it longer, be
sure and rub in more salt, and keep it carefully covered
from cellar-flies. In winter, there is no difficulty in keep-
ing a piece of corned beef a fortnight or more. Some
people corn meat by throv/ing it into their beef barrel for
a fev/ days ; but this method does not make it so sweet.
A little salt-petre rubbed in before you apply the com-
mon salt, makes the meat tender; but in summer it is not
well to use it, because it prevents the other salt from im-
pregnating ; and the meat does not keep as well.
If you Vv ish to salt fat pork, scald coarse salt in water
md skim it, till the salt v/ill no longer melt in the water.
Pack your pork down in tight layers ; salt every layer ;
when the brine is cool, cover the pork with it, and keep a
heavy stone on the top to keep the pork under brine.
Look to it once in a while, for tlie first few weeks, and if
THE FRUGAL HOUSEWIFE. "ll
the salt has all melted, tlirow in more. Tliis bnne, scald-
ed and skimmed every time it is used, will continue good
twenty years. The rind of the pork should be packed to-
wards the edge of the barrel.
It is good economy to salt your own beef as well as
pork. Sis pounds of coarse salt, eight ounces of brown
sugar, a pint of molasses, and eight ounces of salt-petre,
are enough to boil in four gallons of water. Skim it clean
wliile boiling. Put it to the beef cold ; have enough to
cover it ; and be careful your beef never floats on the top.
If it does not smell perfectly sweet, throw in more salt;
if a scum rises upon it, scald and skim it again, and r'^ur
it on the beef when cold.
Legs of mutton are very good, cured in the same way
as ham. Six pounds of salt, eight ounces of salt-petre,
and five pints of molasses, will make pickle enough for
one hundred weight. Small legs should be kept in pickle
twelve or fifteen days ; if large, four or five Vv eeks are not
too much. They should be hung up a day or two to dry,
before they are smoked. Lay them in the oven, on cross-
ed sticks, and make a fii'e at tlie entrance. Cobs, wal-
nut-bark, or walnut-chips, are the best to use for smoking,
on account of the sweet taste they give tlie meat. The
smallest pieces should be smoked forty-eight hours, and
large legs four or five days. Some people prefer the mut-
ton boiled as soon as it is taken from the pickle, before it
is smoked ; others hang it up till it gets dry thoroughly, and
eat it In tliin slices, like hung beef. When legs of meal
are put in pickle, the thickest part of tlie leg should bo
placed uppermost, that is, standing upright, the same as
the creature stood when living. The same rule should be
observed when they are hung up to dry ; it is essential in
order to keep in the juices of tlic meat. I\Ieat should be
turned over once or twice during the process of smoking.
The old-fashioned way for curing hams is to rub them
with salt very thoroughly, and let litem lay twenty-four
hours. To each ham allow two ounces of salt-petre, one
quart of common salt and one quart of molasses. First
baste them witli molasses ; next rub in \hn. anlt-nntre : and.
12 THE FRUGAL HOUSEWIFE,
last of all, the common salt. They must be carefully turn-
ed and rubbed every day for six weeks ; then hang them
in a chimney, or smoke-house, four weeks.
Tliey should be well covered up in paper bags, and put
in a chest, or barrel, with layers of ashes, or charcoal, be-
tween. When you take out a ham to cut for use, be sure
and put it away in a dark place, well covered up ; espe-
cially in summer.
Some very experienced epicures and cooks, think the
old-fashioned way of preparing bacon is troulilesome and
useless. They say that legs of pork placed upright in pic-
kle, for four or five weeks, are just as nice as those rubbed
with so much care. The pickle for pork and hung beef,
should be stronger than for legs of mutton. Eight
pounds of salt, ten ounces of salt-petre and five pints of
molasses is enough for one hundred weight of meat.; wa-
ter enough to cover the meat well — probably, four or five
gallons. Any one can prepare bacon, or dried beef, very
easily, in a common oven, according to the above direc-
tions. The same pickle that answers for bacon is proper
for neat's tongues. Pigs' tongues are very nice, prepared
in the same way as neat's tongues ; an abundance of thera
are sold for rein-deer's tongues, and, under that name, con-
sidered a wonderful luxury.
Neat's tongue should be boiled full tln-ee hours. If it
nas been in salt long, it is well to soak it over night in cold
water. Put it in to boil when the water is cold. If you
boil it in a small pot, it is well to change the water, when
it has boiled an hour and a half; the fresh water should
boil before the half-cooked tongue is put in again. It is
nicer for being kept in a cool place a day or two after being
boiled. Nearly the same rules apply to salt beef. A six
pound piece of corned beef should boil full three hours ;
and salt beef should be boiled four hours.
The Salter m.eat is, the longer It should be boiled. If
very salt, it is well to put it in soak over night ; change the
water while cooking ; and observe the same rules as in
boiling tongue. If it is intended to be eaten when cold, it
IS a good plan to put it between clean boards, andiDress it
THE FRUGAL HOUSEWIFE. 43
down with hea%7 weights for a day or two. A small leg
of bacon should be boiled three hours ; ten pounds four
hours ; twelve pounds five hours. All meat should boil
moderately ; furious boiling injures the flavor.
Buffalo's tongue should soak a day and a night, and boil
as much as six hours.
CHOICE OF MEAT.
If people wish to be economical, they should take some
pains to ascertain what are die cheapest pieces of meat to
buy ; not merely those which are cheapest in price, but
those which go larthest when cooked. That part of mut-
ton called the rack, which consists of the neck, and a few
of the rib bones below, is cheap food. It is not more tlian
four or five cents a pound ; and four pounds will make a
dinner for six people. The neck, cut into pieces, and boil-
ed slowly an hour and a quarter, in little more than water
enough to cover it, makes very nice broth. A great
spoonful of rice should be washed and thrown in with the
meat. About tv/enty minutes before it is done, put in a
little thickening, and season with salt, pepper, and silted
summer-savory, or sage. The bones below the neck,
broiled, make a good mutton chop. If your family be
small, a rack of mutton will make you two dinners, — broth
once, and mutton chop with a few slices of salt pork, for
another ; if your family consist of six or seven, you can
have two dishes for a dinner. If you boil the whole rack
for broth, tliere will be some left for mmce meat.
Liver is usually much despised ; but when well cooked,
t is very palatable ; and it is the cheapest of all animal
food. Veal liver is by some considered the best. Veal
liver is usually two cents a pound ; beef liver is one cent.
After you have fried a few slices of salt pork, put the liver
in while the fat is very hot, and cook it through thorough-
44 THE FRUGAL HOUSEWIFE.
ly. If you doubt whether it be done, cut into a slice, and
see whether it has turned entirely brown, without any red
stripe in the middle. Season it with pepper and salt, and
butter, if you live on a farin, and have butter in plenty.
It should not be cooked on furiously hot coals, as it is very
apt to scorch. Sprinkle in a litde flour, stir it, and pour
in boiling water to make gra\y, just as you would for iried
meat. Some think liver is better dipped in sifted Indian
meal before it is fried. It is good broiled and buttered
like a steak. It should be cut into slices about as thick as
are cut for steaks.
The heart, liver, Sec. of a pig is good fried ; so is that of
a lamb. The latter is commonly called lamb-fry; and a
dinner may be bought for six or eight cents. Be sure and
ask for the sweet-bread ; for butchers are extremely apt to
reserve it for their own use ; and therefore lamb-fry is al
most always sold without it. Fry five or six slices of salt
pork ; after it is taken out, put in your lamb-fry while the
fat is hot. Do it thoroughly ; but be careful the fire is not
too furious, as it is apt to scorch. Take a large handful of
parsley, see that it is washed clean, cut it up pretty fine ;
then pour a little boiling water into the fat in which your
dinner has been fried, and let the parsley cook in it a min-
ute or two ; then take it out in a spoon, and lay it over
your slices of meat. Some people, who like thick gravies,
shake in a little flour into the spider, before pouring in the
boiling water.
Bones from which roasting pieces have been cut, may
be bought in the market for ten or twelve cents, from which
a very rich soup may be made, besides skimming off fat
for shortening. If the bones left from tlie rump be bought,
they will be found full of marrow, and will give more than a
pint of good shortening, without injuring the richness of the
soup. The richest piece of beef for a soup is the leg and
the shin of beef ; the leg is on the hind quarter, and the shin
is cm the fore quarter. The leg rand, that is, the thick
part of the leg above the bony parts, is very nice for mince
pies. Some people have an objection to these parts ol
beef, thinking they must be stringy ; but, if boiled very ten'
THE FRUGAL UOUSEWIFE. 45
der^ the sinews are not perceived, and add, in fact, to tins
richness of a soup.
Tlie iliick part of a thin flank is the most profitable
part in the whole ox to buy. It is not so handsome in ap-
pearance as some other pieces, but it is thick meat, W'ith
very little bone, and is usually two cents less in the pound
man more fasliionable pieces. It is good for roasting, and
particularly for corning and salting. The navel end of
the brisket is one of the best pieces for salting or corning,
and is very good for roasting.
The rattle rand is the very best piece for corning, or
salting.
A bullock's heart is very profitable to use as a steak
Broiled just hkc beef. There are usually five pounds in a
heart, and it can be bought for twenty-five cents. Some
people stuff and roast it.
The chuck, between the neck and the shoulder, is a very
good piece for roasting, — for steaks, or for salting. In-
deed, it is good for almost anything; and it is cheap, be-
ing from four to five cents a pound.
The richest, tenderest, and most delicate piece of beef
for roasting, or for steak, is the rump and the last cut of the
sirloin. It is peculiarly appropriate for an invalid, as it is
lighter food than any oilier beef.
But if economy be consulted instead of luxury, the
round will be bought in preference to the rump. It is
lieartier food, and, of course, less can be eaten ; and it is
cheaper in price.
The shoulder of veal is the most economical for roast-
ing or boiling. It is always cheap, let veal bear what price
i*. may. Two dinners may be made from it; the shoulder
roasted, and the knuckle cut off to be boiled witli a bit of
pork and greens, or to be made into soup.
The breast of veal is a favorite piece, and is sold high.
The hind-quarter of veal and the loin make two good
roasting pieces. The leg is usually stuffed. Tlie line
has the kidney upon it ; the fore-quarter has the brisket on
it. This is a sweet and delicate morsel ; for this reason
some people prefer the fore-quarter to nn" ot'.o- nnpj_
46 THE FRUGAL HOUSEWIFE.
Always buy a shoulder of pork for economy, for roast-
ing, or corning to boil. Cut off the Jeg to be boiled
IMany people buy the upper part of the spare-rib of pork,
thinking it the most genteel ; but the lower part of the
spare-rib toward the neck is much more sweet and juicy,
and there is more meat in proportion to the bone.
The breast, or shoulder, of mutton are both nice, either
for roasting, boiling or broth. Tiie breast is richer than
tlie shoulder. It is m.ore economical to buy a fore-quar-
ter of mutton than a hind-quarter ; there is usually two
cents difference per pound. The neck of fat mutton
makes a good steak for broiling.
Lamb brings the same price, either fore-quarter or
hind-quarter ; therefore it is more profitable to buy a hind-
quarter than a fore-quarter ; especially as its own fat wiJl
cook it, and there is no need of pork or butter in addition.
Either part is good for roasting or boiling. The loin of
lamb is suitable for roasting, and is the most profitable for
a small family. The leg is more suitable for boiling than
for anything else ; tlie shoulder and breast are pecuUarly
suitable for broth.
The part that in lamb is called the loin, in mutton is
called the chop. Mutton chop is considered very good
for broiling.
Pig's head is a profitable tiling to buy. It is despised,
because it is cheap ; but when well cooked it is delicious.
Well cleaned, the tip of the snout chopped off, and put in
brine a week, it is very good for boiling : the cheeks, in
particular, are very sweet ; they are better than any other
pieces of pork to bake with beans. The head is Hkev/ise
very good baked about an hour and a half. It tastes like
roast pork, and yields abundance of sweet fat, for short-
ening.
THE FRUGAL HOUSEWIFE. 47
COMMON COOKING.
It is necessary to be very careful of fresh meat in the
summer season. The moment it is brought into the house,
it should be carefully covered from the flies, and put in
the coldest place in the cellar. If it consist of pieces,
they should be spread out separate from each other, on a
large dish, and covered. If you are not to cook it soon, it
IS well to sprinkle salt on it. The kidney, and fat flabby
parts, should be raised up above the lean, by a skewer, or
stick, and a httle salt strewn in. If you have to keep it
over night, it should be looked to the last thing when you
go to bed ; and if there is danger, it should be scalded.
VEAL.
Veal should boil about an hour, if a neck-piece ; if the
meat comes from a thicker, more solid part, it should boil
longer. No directions about these things will supply the
place of judgment and experience. Both mutton and
veal are better for being boiled with a small piece of salt
pork. Veal broth is ve-y good.
Veal soup should be slowly stewed for two hours. Sea-
soned the same as above. Some people like a little sift-
ed summer-savory.
Six or seven pounds of veal will roast in an hour and a
half.
Fried veal is better for being dipped in white of egg,
and rolled in nicely pounded crumbs of bread, before it is
cooked. One egg is enough for a common dinner.
calf's head.
Calfs head should be cleansed with very great care ;
particularly the lights. The head, the heart, and the lights
should boil full two hours ; the liver should be boiled only
one hour. It is better to leave the wind-pipe on, for if it
48 THE FRUGAL HOUSEWIFE.
hangs out of the pot while the head is cooking, all tlie
froth will escape through it. The brains, after being
thoroughly \vashed, should be put in a little bag, with one
pounded cracker, or as much crumbled bread, seasoned
with sifted sage, and tied up and boiled one hour. After
the brains are boiled, they should be well broken up with
a knife, and peppered, salted, and buttered. They should
be put upon the table in a bov.l by themselves. Boiling
■water, thickened with flour and water, widi butter melted
in it, is the proper sauce 5 some people love vinegar and
pepper mixed with the melted butter ; but all are not fond
of it ; and it is easy for each one to add it for themselves.
BEEF.
Beef soup should be stewed four hours over a slow
fire. Just water enough to keep the meat covered. If
you have any bones left of roast meat, he. it is a good
plan to boil them with the meat, and take them out half an
hour before the soup is done. A pint of flour and water,
with salt, pepper, twelve or sixteen onions, should be put
m twenty minutes before the soup is done. Be careful
and not throw in salt and pepper too plentifully ; it is easy
to add to it, and not easy to diminish. A lemon, cut up
r.nd put in half an hour before it is done, adds to the flavor.
If you have tomato catsup in the house, a cupful will
make soup rich. Some people put in crackers ; some
thin slices of crust, made nearly as short as common short-
cake ', and some stir up two or three eggs with milk and
flour, and drop it in with a spoon.
A quarter of an hour to each pound of beef is consider-
ed a good rule for roasting ; but this is too much when
the bone is large, and the meat thin. Six pounds of the
rump should roast six quarters of an hour ; but bony pieces
less It should be done before a quick fire.
The quicker beef-steak can be broiled the better. Sea^
soned after it is taken from the gridiron.
THE FIIUGAL hoCSEWIFE. 49
ALAMODE BEEF.
Tie up a round of beef so as to keep it in shape ; make
a stuffing of grated bread, suet, sweet herbs, quarter of an
ounce of nutmeg, a few cloves pounded, yolk of an egg.
Cut holes in the, beef, and put in the stuffing, leaving about
half the stuffing to be made into balls. Tie the beef
up in a cloth, just cover it with water, let it boil an hour
and a half; then turn it, and let it boil an hour and a half
more ; then turn out tlie liquor, and put some skewers
across the bottom of the pot, and lay the beef upon it, to
bro\vn ; turn it that it may brown on both sides. Put r-
pint of claret, and some allspice and cloves, into the liquor,
and boil some balls made of the stuffing in it.
MUTTON AND LAMB.
Six or seven pounds of mutton will roast in aa hour
and a half. Lamb one hour. i\Iutton is apt to taste
strong ; this may be helped by soaking the meat in a lit-
tle salt and water, for an hour before cooking. However,
unless meat is very sweet, it is best to corn it, and boil it.
Fresh meat should never be put in to cook till the wa-
ter boils ; and it should be boiled in as little water as pos-
sible ; otherwise the flavor is injured. IMutton enough for
a family of five or six should boil an hour and a half. A
leg of lamb should boil an hour, or little more than an
hour, perhaps. Put a little thickening into boiling water ;
strain it nicely ; and put sweet butter in it for sauce. If
your family like broth, tlirow in some clear rice when you
put in the meat. The rice should be in proportion to the
quantity of broth you mean to make. A large table spoon-
ful is enough for three pints of water. Seasoned with a
very little pepper and salt. Summer-savory, or sage, rub-
Ded tlirough a sieve, thrown in.
PORK.
Fresh pork should be cooked more than any other meat.
A thick shoulder piece should be roasted fiJl two hours
50' THE FKUGAL HOUSEWIFE.
and a half; and other pieces less in proportion. The slight
sickness occasioned by eating roasted pork may be pre-
vented by soaking it in salt and water the night before you
cook it. If called to prepare it on short notice, it will an-
swer to baste it with weak brine while roasting ; and then
turn the brine off, and throw it away.
ROAST PIG.
Strew fine salt over it an hour before it is put down. It
should not be cut entirely open ; fill it up plump with
thick slices of buttered bread, salt, sweet-marjoram and
sage. Spit it with the head next the point of the spit ;
take off the joints of the leg, and boil them with the hver,
with a little whole pepper, allspice, and salt, for gravy
sauce. The upper part of the legs must be braced down
with skewers. Shake on flour. Put a litUe water in the
dripping-pan, and stir it often. When the eyes drop out,
the pig is half done. When it is nearly done, baste it with
butter. Cut off the head, split it open between the eyes.
Take out the brains, and chop them fine with the liver
and some sweet-marjoram and sage ; put this into melted
butter, and when it has boiled a few minutes, add it to
tlie gravy in the dripping-pan. When your pig is cut
open, lay it with the back to the edge of the dish ; half a
bead to be placed at each end. A good sized pig needs
to be roasted three hours.
SAUSAGES.
Three tea-spoons of powdered sage, one and a half ol
salt, and one of pepper, to a pound of meat, is good season-
ing for sausages.
MINCE MEAT.
There is a great difference in preparing mince meat.
Some make it a coarse, unsavory dish ; and others make
It nice and palatable. No economical house-keeper will
despise it ; for broken bits of meat and vegetables cannot
THE FRUGAL HOUSEWIFE. 51
SO well be disposed of in any other way. If you wish to
have it nice, mash 3-our vegetables fine, and chop your
meat very fine. Warm it with what remains of sweet gra-
vy, or roast-meat drippings, you may happen to have
Two or three apples, pared, cored, sliced, and fried, to mix
with it, is an improvement. Some like a little sifted sage
sprinkled in.
It is generally considered nicer to chop your meat fine,
warm it in gravy, season it, and lay it upon a large slice
of toasted bread to he brought upon the table without being
mixed with potatoes ; but if you have cold vegetables, use
them.
BEANS AND PEAS.
Baked beans are a very simple dish, yet few cook them
well. They should be put in cold water, and hung over the
fire, the night before they are baked. In the morning, they
should be put in a colander, and rinsed two or three
times ; then again placed in a kettle, with the pork you
intend to bake, covered with water, and kept scalding hot.
m hour or more. A pound of pork is quite enough for a
quart of beans, and that is a large dinner for a common fam-
ily. The rind of tlie pork should be slashed. Pieces of
pork alternately fat and lean, are the most suitable ; tlie
cheeks are the best. A little pepper sprinkled among the
beans, when they are placed in the bean-pot, will render
them less unhealthy. They should be just covered with
water, when put into the oven ; and the pork should be
sunk a little below the surface of the beans. Bake three
or four hours.
Stewed beans are prepared in the same way. The on-
ly difference is, they are not taken out of the scalding wa-
ter, hut are allowed to stew in more water, with a piece
of pork and a little pepper, three hours or more.
Dried peas need not be soaked over night. They should
be stewed slowly four or five hours in considerable water,
with a piece of pork. The older beans and peas are, the
longer they should cook. Indeed, this is the case with all
vegetables.
5*
52 THE FRUGAL HOUSEWIFE.
SOUSE.
Pigs' feet, ears, he, should be cleaned after being soak-
ed in water not very hot ; the hoofs will then come off
easily with a sharp knife j the hard, rough places should be
cut off; they should be thoroughly singed, and then boil-
ed as much as four or five hours, until they are too tender
to be taken out with a fork. When taken from the boil-
ing water, it should be put into cold water. After it i?
packed down tight, boil the jelly-like liquor in which it was
cooked v/ith an equal quantity of vinegar ; salt as you think
fit, and cloves, allspice, and cinnamon, at the rate of a quar-
ter of a pound to one hundred weight : to be poured on
scalding hot.
TRIPE.
^
Tripe should be kept in cold water, or it will become
too dry for cooking. The water in which it is kept should
be changed more or less frequently, according to the
warmth of the weather. Broiled like a steak, buttered,
peppered, &lc. Some people like it prepared like souse.
GRAVY.
JSIost people put a half a pint of flour and water mto
theii- tin-kitchen, when they set meat down to roast. This
does very well ; but gravy is better flavored, and looks
darker, to shake flour and salt upon tlie meat ; let it brown
thoroughly, put flour and salt on again, and then baste the
meat with about half a pint of hot water (or more, accord-
ing to the gravy you want.) When the meat is about
done, pour these drippings into a skillet, and let it boil. If
it is not thick enough, shake in a little flour ; but be sure
to let it boil, and be well stirred, after the flour is in. If
' you fear it will be too greasy, take off a cupful of the fat
before you boil. The fat of beef, pork, turkeys and geese
is as good for shortening as lard. Salt grav}' to your taste.
If you are very particular about dark gravies, keep your
dredging-box full of scorched flour for that purpose.
THE FRUGAL HOUSEWIFE. 63
POULTRY.
There are various ways of deciding about tlie age of
poultry.
If tlie bottom of the breast bone, which extends down
between tlie legs, is soft, and gives easUy, it is a sign of youth ;
]i' stiff, the pouhry is old.
If young, the legs are lighter, and the feet do not look
so hard, stiff, and worn.
There is more deception in geese than in any other kind
of poultry. The above remarks are applied to them ;
but there are other signs more infallible. In a young goose,
tlie cavit}' under the wings is very tender ; it is a bad sign
if you cannot, \\'ith very little trouble, push your finger
directly into the flesh. There is another means by which
you may decide whether a goose be tender, if it be frozen
or not. Pass the head of a pin along the breast, or sides,
and if tlie goose be young, the skin will rip, hke fine paper
under a knife.
Something may be judged concerning the age of a goose
by the thickness of the web between the toes. When
young, this is tender and transparent ; it grows coarser
and harder with time.
In broiling chickens, it is difficult to do the inside of the
thickest pieces witliout scorching the outside. It is a good
plan to parboil them about ten minutes in a spider or skillet,
covered close to keep the steam in ; tlien put them upon
the gridiron, broil and butter. It is a good plan to cover
tliem with a plate, while on the gridiron. They may be
basted \\ith a very little of the water in which they were
broiled ; and if you have company who like mehed butter
to pour upon the chicken, the remainder of the liquor will
be good use for that purpose.
An hour is enough for common sized chickens to roast.
A smart fire is better than a slow one ; but they must be
tended closely. Slices of bread, buttered, salted, and
peppered, put into the stomacli (not the crop) are excel-
lent.
Chickens should boil about an hour. If old, they shoul( I
54 THE FRUGAL HOUSEWIFE
boil longer. In as little water as will cook them. Chick*
en-broth made like mutton-brotli.
FRICASSEED CHICKEN, BROWN
Singe the chickens ; cut them in pieces ; pepper, salt,
and flour them ; fry them in fresh butter, till they are very
brown : take the chickens out, and iTiake a good gravy, in-
to which put sweet herbs (marjoram or sage) according to
your taste ; if necessary, add pepper and salt ; butter and
flour must be used in making the gravy, in such quantities
as to suit yourself for thickness and richness. After this is
all prepared, the chicken must be stewed in it, for half an
hour, closely covered. A pint of gravy is about enough
for two chickens ; I should think a piece of butter about
as big as a walnut, and a table-spoonful of flour, would be
enough for the grav}^ The herbs should, of course, be
pounded and sifted. Some, who love onions, slice two or
three, and brown them with the chicken. Some slice a
half lemon, and stew witli the chicken. Some add toma-
toes catsup.
FRICASSEED CHICKEN, WHITE.
The chickens are cut to pieces, and covered with warm
water, to draw out the blood. Then put into a stew-pan,
with three quarters of a pint of water, or veal broth, salt,
pepper, flour, butter, mace, sweet herbs pounded and sift-
ed ; boil it half an hour. If it is too fat, skim it a little.
Just before it is done, mix the yolk of two eggs with a
gill of cream, grate in a little nutmeg, stir it up till it i?
thick and smooth, squeeze in half a lemon. If you like
onions, stew some slices with the other ingredients.
TO CURRY FOWL.
'\ Fry out two or three slices of salt pork ; cut the chick-
en in pieces, and lay it in the stew-pan witli one sliced
onion ; when the fowl is tender, take it out, and put in
thickening into the liquor, one spoonful of flour, and one
spoonful of curry-powder, well stirred up in water. Then
THE FRUGAL HOUSEWIFE. 55
lay the chicken in again, and let it boil up a few minutes
A half a pint of liquor is enough for one chicken. About
half an hour's stewing is necessary. The juice of half a
lemon improves It ; and some like a spoonful of tomatoes
catsup.
CHICKEN BROTH.
Cut a chicken in quarters ; put it into three or four quarts
of water ; put in a cup of rice while the water is cold ;
season It uith pepper and salt ; some use nutmeg. Let h
stew gently, until the chicken falls apart. A Ihtle parsley,
shred fine, is an improvement. Some slice up a small
onion and stew witli it. A few pieces of cracker may be
thrown in if you like.
A common sized goose should roast full three quarterb
of an hour. The oil that drips from it should be nearly
all turned off; it makes the gravy too greasy ; and it is
nice for sliortening. It should first b.- turned into cold
water ; when hardened, it should b** •* ^en off and scald
ed in a skillet. This process leaves it as sweet as lard.
Ducks do not need to be roasted more than fifteen or
twenty minutes. Butter melted in boiling flour and water
is proper sauce for boiled lamb, mutton, veal, turkeys,
geese, chickens, and fish. Some people cut up parsley
fine, and throw in. Some people like capers put in
Others heat oysters through on the gridiron, and take
them out of the shells, and throw tliem into tlie butter.
A good sized turkey should be roasted two hours and a
half, or three hours ; very slowly at first. If you wish to
make plain stuffing, pound a cracker, or crumble some
oread very fine, chop some raw salt pork very fine, sift
some sage, (and summer-savory, or sweet-marjoram, if
you have them in the house, and fancy them,) and mould
them all together, seasoned with a litUe pepper. An egg
worked in makes the stuffing cut better ; but it is not wortPj
while when eggs are dear. About the same length of time
js required for boiling and roasting.
56 TUE FRUGAL HOUSEWIFE.
Pigeons may be either roasted, potted or stewed. Por-
ting is the best, and the least trouble. After they are
thoroughly picked and cleaned, put a small slice of sail
pork, and a little ball of stuffing, into the body of ever^
pigeon. The stuffing should be made of one egg to one
cracker, an equal quantity of suet, or butter, seasoned with
sweet-marjoram, or sage, if marjoram cannot be procured.
Flour the pigeons well, lay them close together in the bot
torn of the pot, just cover them with water, tin-ow in a bit
of butter, and let them stew an hour and a quarter if young ;
ftn hour and three quarters if old. Some people turn off
ihe liquor just before they are done, and brown the pigeons
on the bottom of the pot ; but tliis is very troublesome, as
mey are apt to break to pieces.
Stewed pigeons are cooked in nearly the same way
with the omission of the stuffing. Being dry meat, they
require a good deal of butter.
Pigeons should be stuffed and roasted about fifteen
minutes before a smart fire. Those who like birds just
warmed through, would perhaps think less time necessa-
ry. It makes them nicer to butter them well just before
you take them off the spit, and sprinkle tliem witli nicely
pounded bread, or cracker. All poi^try should be basted
and floured a few minutes before it is taken up.
The age of pigeons can be judged by the color of the
legs. When young, they are of a pale delicate brown ; as
tliey grow older, the color is deeper and redder.
A nice way of serving up cold chicken, or pieces of
cold fresh meat, is to make them into a meat pie. The
gizzards, livers, and necks of poultry, parboiled, are good
for tlie same purpose. If you wish to bake your meat pie,
line a deep earthen or tin pan with paste made of fiour^
cold water, and lard ; use but little lard, for the fat of the
meat will shorten the crust. Lay in your bits of meat, or
chicken, with two or three slices of salt pork ; place a few
thin slices of your paste here and there ; drop in an egg or
two, if you have plenty. Fill the pan with flour and water,
seasoned with a little pepper and salt. If the meat be
very lean, put in a piece of butter, or such sweet gravies as
THE FRUGAL HOUSEWIFE. 57
you may happen to have. Cover the top with crust, and
put it in the oven, or bake-kettle, to cook half an hour, or an
hour, according to the size of the pie. Some people think
lliis the nicest way of cooking fresh chickens. When thus
cooked, they should be parboiled before they are put into
tlie pan, and the water they are boiled in should be added,
A chicken pie needs to be cooked an hour and a half, if
parboiled ; two hours, if not.
If you wish to make a pot pie instead of a baked pie,
you have only to Hne tlie bottom of a porridge pot with
paste, lay in your meat, season and moisten it in the same
way, cover it with paste, and keep it slowly stewing about
the same time that the other takes. In both cases, it is
well to lift the upper crust, a little while before you take up
the pie, and see whether tlie moisture has dried away ; if
so, pour in flour and water well mixed, and let it boil up.
Potatoes should be boiled in a separate vessel.
If you have fear that poultry may become musty before
you want to cook it, skin an onion, and put in it ; a little
pepper sprinkled in is good ; it should be kept hung up,
in a dry, cool place.
If poultry is injured before you are aware of it, wash
it very thoroughly in pearlash and water, and sprinkle pep-
per inside when you cook it. Some people hang up poul-
try with a muslin bag of charcoal inside. It is a good plan
to singe injured poultry over lighted charcoal, and to hold a
piece of hghted charcoal inside, a few minutes.
Many people parboil the liver and gizzard, and cut it up
very fine, to be put into the gravy, while the fowls are
cooking ; in diis case, the water they are boiled in should
be used to make the gravy.
FISH.
Cod has wliite stripes, and a haddock black stripes ; they
hiay be known apart by this. Haddock is the best for fry-
ing ; and cod is the best for boiling, or for a chowder. A
thin tail is a sign of a poor fish ; alv/ays choi^se a tliick
fish.
58 THE FRUGAL HOUSEWIFE.
When you are buying mackerel, pinch the belly to as-
certain whether it is good. If it gives under your finger,
like a bladder half filled with wind, the fish is poor ; if it
leels hard like butter, the fish is good. It is cheaper to
buy one large mackerel for ninepence, than two for four
pence half-penny each.
Fish should not be put in to fry until the fat is boiling
hot ; it is very necessary to observe this. It should be
dipped in Indian meal before it is put in ; and the skinny
side uppermost, when first put in, to prevent its breaking.
It relishes better to be fried after salt pork, than to bo fried
in lard alone. People are mistaken, who think fresh fish
should be put into cold water as soon as it is brought into
the house ; soaking it in water is injurious. If you want
to keep it sweet, clean it, wash it, wipe it dry witJi a clean
towel, sprinkle salt inside and out, put it in a covered dish,
and keep it on the cellar floor until you Avant to cook it.
If you live remote fi'om the seaport, and cannot get fish
while hard and fresh, wet it with an egg beaten, before you
meal it, to prevent its breaking.
Fish gravy is very much improved by taking out some
of the fat, after the fish is fried, and putting in a little but-
ter. The fat thus taken out will do to fry fish again ; bui
It will not do for any kind of shortening. Shake in a little
flour into the hot fat, and pour in a little boiling water :
stir it up well, as it boils, a minute or so. Some "veopie
put in vinegar ; but this is easily added by those wno
like it.
A common sized cod-fish should be put in when the
water is boiling hot, and boil about twenty minutes. Had-
dock is not as good for boiling as cod ; it takes about the
same time to boil.
A piece cf halibut which weighs four pounds is a large
dinner for a family of six or seven. It should boil forty
minutes. No fish put in till the water boils. Melted but
ter for sauce.
Clams should boil about fifteen minutes in their own
v/ater ; no other need be added, except a spoonful to keep
^e bottom shells from burning. It is easy to tell when
THE FRUGAL HOUSEWIFE. 69
they are done, by the shells starting wide open. After
they are done, tliey should be taken from the shells, wash-
ed tlioroughly in their own water, and put in a stewing
pan. The water should then be strained through a cloth,
so as to get out all the grit; the clams should be simmered
in it ten or fifteeri minutes ; a httle thickening of flour and
water added ; half a dozen slices of toasted bread or crack-
er ; and pepper, vinegar and butter to your taste. Salt
5 not needed.
Four pounds of fish are enough to make a chowder for
four or five people ; half a dozen slices of salt pork in the
bottom of the pot ; hang it high, so that the pork may not
burn ; take it out when done very brown ; put in a lay-
er of fish, cut in lengthwise slices, then a layer formed
of crackers, small or sliced onions, and potatoes sliced as
tliin as a four-pence, mixed with pieces of pork you have
fried ; then a layer of fish again, and so on. Six crack
ers are enough. Strew a little salt and pepper over each
layer ; over the whole pour a bowl-full of flour and water,
enough to come up even with the surface of v^-hat you have
in tlie pot. A sliced lemon adds to the flavor. A cup
of tomato catsup is very excellent. Some people put
in a cup of beer, A few clams are a pleasant addition.
It should be covered so as not to let a particle of steam
escape, if possible. Do not open it, except when nearly
done, to taste if it be well seasoned.
Salt fish should be put in a deep plate, with just water
enough to cover it, the night before you intend to cook it.
It should not be boiled an instant ; boiling renders it hard.
It should lie in scalding hot water two or three hours
The less water is used, and the more fish is cooked at
once, the better. Water thickened with flour and water
while boiling, with sweet butter put in to melt, is tlie com-
mon sauce. It is more economical to cut salt pork into
small bits, and try it till the pork is brown and crispy. It
should not be done too fast, lest the sweetness be scorch-
ed out.
Salted shad and mackerel should be put into a deep
plate and covered with boiling water for about ten minutes
G
CO THE FRUGAL HOUSEWIFE.
after it is thoroughly broiled, before it is buttered. This
makes it tender, takes off the coat of salt, and prevents the
strong oily taste, so apt to be unpleasant in preserved fish.
The same rule applies to smoked salmon.
Salt fish mashed with potatoes, with good butter or pork
scraps to moisten it, is nicer the second day than it was
the first. The fish should be minced very fine, while it is
warm. After it has got cold and dry, it is difficult to do
it nicely. Salt fish needs plenty of vegetables, such as
onions, beets, carrots, Stc.
There is no way of preparing salt fish for breakfast, so
nice as to roll it up in httle balls, after it is mixed with
mashed potatoes ; dip it into an egg, and fry it brown.
A female lobster is not considered so good as a male.
In the female, the sides of the head, or what look like cheeks,
are much larger, and jut out more than those of the male.
The end of a lobster is surrounded with what children call
'purses,' edged with a little fringe. If you put your hand
under these to raise it, and find it springs back hard and
firm, it is a sign the lobster is fresh ; if they move flabbily,
it is not a good omen.
Fried salt pork and apples is a favorite dish in the
country ; but it is seldom seen in the city. After tlie pork
is fried, some of the fat should be taken out, lest the ap-
ples should be oily. Acid apples should be chosen, be-
cause they cook more easily ; they should be cut in slices,
across the whole apple, about twice or three times as thick
as a new dollar. Fried till tender, and brown on both
sides — laid around the pork. If you have cold potatoes,
suce them and brown them in the same wav.
THE FRUGAL HOUSEWIFE. 61
PUDDINGS.
BAKED INDIAN PUDDING.
Indian pudding is good baked. Scald a quart of mlik
(skimmed milk will do,) and stir in seven table spoonv
fuls of sifted Indian meal, a tea-spoonful of salt, a tea*
cupful of molasses, and a great spoonful of ginger, or
sifted cinnamon. Baked three or four hours. If you want
whey, you must be sure and pour in a little cold milk, af-
ter it is all mixed.
boiled INDIAN PUDDING.
Indian pudding should be boiled four or five hours. Sift
ed Indian meal and warm milk should be stu-red together
pretty stiff. A little salt, and two or three great sj)oonfuls
of molasses, added ; a spoonful of ginger, if you like that
spice. Boil it in a tight covered pan, or a very thick
cloth ; if the water gets in, it will ruin it. Leave plenty
of room; for Indian swells very much. The milk with
which you mix it should be merely warm ; if it be scald-
ing, the pudding will break to pieces. Some people choj>
sweet suet fine, and warm in the milk ; others warm thin
slices of sweet apple to be stirred into the pudding. Water
will answer instead of milk.
FLOUR OR BATTER PUDDING.
Common flour pudding, or batter pudding, is easily made.
Those who live in the country can beat up five or six eggs.
with a quart of njilk, and a litde salt, with flour enough to
make it just tliick enough to pour without difficulty. Those
who live in the city, and are obliged to buy eggs, can do
with three eggs to a quart, and more flour in proportion.
Boil about three quarters of an hour.
62 THE FRUGAL HOUSEWIFE.
BREAD PUDDING.
A nice pudding may be made of bits of bread. They
should be crumbled and soaked in milk over night. In
the morning, beat up three eggs with it, add a little salt, tie
it up in a bag, or in a pan that will exclude every drop of
water, and boil it little more than an hour. No puddings
should be put into the pot, till the water boils. Bread
prepared in the same way makes good plum-puddings.
Milk enough to make it quite soft ; four eggs ; a little cin-
namon ; a spoonful of rose-water, or lemon-brandy, if you
have it ; a tea-cupful of molasses, or sugar to your taste, if
you prefer it ; a (evf dry, clean raisins, sprinkled in, and
stirred up thoroughly, is all that is necessary. It should
bake or boil two hours.
RENNET PUDDING.
If your husband brings home company when you are un
prepared, rennet pudding may be made at five minutes'
notice ; provided you keep a piece of calf's rennet ready
prepared soaking in a bottle of wine. One glass of this
wine to a quart of milk will make a sort of cold custard.
Sweetened with white sugar, and spiced with nutmeg, it is
very good. It should be eaten immediately ; in a few
hours, it begins to curdle.
CUSTARD PUDDINGS.
Custard puddings sufficiently good for common use can
be made with five eggs to a quart of milk, sweetened with
brown sugar, and spiced with cinnamon, or nutmeg, and
very little salt. It is well to boil your milk, and set it away
till it gets cold. Boiling milk enriches it so much, that
Doiled skim-milk is about as good as new milk. A little
cinnamon, or lemon peel, or peach leaves, if you do not
dislike the taste, boiled in the milk, and afterwards strained
from it, give a pleasant flavor. Bake fifteen or twenty
minutes.
THE FRUGAL HOUSEWITE. 63
RICE PUDDINGS.
If you want a common rice pudding to retain its flavor,
do not soak it, or put it in to boil when the water is cold.
Wash it, tie it in a bag, leave plenty of room for it to swell,
tlirow it in when the water boils, and let it boil about an
hour and a half. The same sauce answers for all these
kinds of puddings. If you have rice left cold, break it up
in a little warm milk, pour custard over it, and bake it as
long as you should custard. It makes very good puddings
and pies.
bird's nest pudding.
If you wish to make what is called ' bird's nest pud-
dings,' prepare your custard, — lake eight or ten pleasant
apples, pare them, and dig out the core, but leave them
whole, set them in a pudding dish, pour your custard over
them, and bake them about thirty minutes.
APPLE pudding.
A plain, unexpensive apple pudding may be made
by roUing out a bit of common pie-crust, and filling it full
of quartered apples ; tied up in a bag, and boiled an hour and
a half; if tlie apples are sweet, it will take two hours ; for
acid tilings cook easily. Some people hke little dumphngs,
made by rolling up one apple, pared and cored, in a piece
of crust, and tying diem up in spots all over the bag. These
do not need to be boiled more than an hour : three quar-
ters is enough, if the apples are tender.
Take sweet, or pleasant flavored apples, pare them,
and bore out the core, without cutting the apj)le in two
Fill up the holes with washed rice, boil tiiem in a bag, tied
very tight, an hour, or hour and a half. Each apple should
be tied up separately, in different corners of tlie pudding
bag
CHERRY PUDDING.
for cherry dumpling, make a paste about as rich as you
make short-cake ; roll it out, and put in a pint and a half,
6*
64 THE FRUGAL HOUSEWIFE.
or a quart of cherries, according to the size of your family.
Double the crust over the fruit, tie it up tight in a bag,
and boil one hour and a hah".
CRANBERRY PUDDING.
A pint of cranberries stirred into a quart of batter, made
]ike a batter pudding, but very litde stifFer, is very nice,
eaten with sweet sauce.
WHORTLEBERRY PUDDING.
Whortleberries are good both in flour and Indian pud
dings. A pint of milk, with a litde salt and a little molas-
ses, stirred quite stiff with Indian meal, and a quart of ber-
ries stirred in gradually with a spoon, makes a good-sized
pudding. Leave roum for it to swell j and let it boil three
hours.
When you put them into flour, make your pudding just
like' batter puddings; but considerably thicker, or the ber-
ries will sink. Two hours is plenty long enough to boil.
No pudding should be put in till the water boils. Leave
room to swell.
PLUM PUDDING.
If you wish to make a really nice, soft, custard-hke plum
pudding, pound six crackers, or dried crusts of hght
bread, fine, and soak them over night in milk enough to
cover them ; put them in about three pints of milk, beat up
six eggs, put in a little lemon-brandy, a whole nutmeg,
and about three quarters of a pound of raisins which have
been rubbed in flour. Bake it two hours, or perhaps a
litde short of that. It is easy to judge from the appearance
whether it is done.
I The surest way of makmg a light, rich plum pudding, is
' to spread slices of sweet light bread plendfully with but-
ter ; on each side of the slices spread abundantly raisins, or
currants, nicely prepared ; when they are all heaped up in
a d'sli, rover them with milk, eggs, sugar and spice, well
THE FRUGAL HOUSEWIFE. 6&
beat up, and prepared just as you do for custards. Let if
bake about an hour.
One sauce answers for common use for all sorts of
puddings. Fiour-and-water stirred into boiling water,
sweetened to your taste with either molasses or sugar, ac-
cording to your ideas of economy ; a great spoonful of rose-
water, if you have it ; butter half as big as a hen's egg. If
you want to make it very nice, put in a glass of wine, and
grate nutmeg on the top.
When you wish better sauce than common, take a quar-
ter of a pound of butter and the same of sugar, mould them
well together with your hand, add a little wine, if you
choose. Make it into a lump, set it away to cool, and
grate nutmeg over it.
HASTY PCJDDING.
Boil water, a quart, three pints, or two quarts, according
to the size of your family ; sift your meal, stir five or six
spoonfuls of it thoroughly into a bowl of water ; when the
water in the kettle boils, pour into it the contents of the bowl ;
stir it well, and let it boil up thick ; put in salt to suit your
own taste, then stand over the kettle, and sprinkle in meal,
liandful after handful, stirring it very thoroughly all the
time, and letting it boil between whiles. When it is so
thick that you stir it with great difficulty, it is about right.
It takes about half an hour's cooking. Eat it with milk or
molasses. Either Indian meal or rye meal may be used.
If the system is in a restricted state, nothing can be bet-
ter than rye hasty pudding and West India molasses.
This diet would save many a one the horrors of dys-
pepsia.
CHEAP CUSTARDS.
One quart of milk, boiled ; when boiling, add tliree ta-
ble spoonfuls of ground rice, or rim tb^t i.s boiled, mixed
66 THE FRUGAL HOUSEWIFE.
smooth and fine in cold milk, and one egg beaten ; give
it one boil up, and sweeten to your taste ; peach leaves,
or any spice you please, boiled in the milk.
COMMON PIES.
MINCE PIES.
Boil a tender, nice piece of beef — any piece that is
clear from sinews and grisde ; boil it till it is perfectly ten-
der. When it is cold, chop it very fine, and be very care-
ful to get out every particle of bone and gristle. The su-
et is sweeter and better to boil half an hour or more in
the Hquor the beef has been boiled in ; but few people do
this. Pare, core, and chop the apples fine. If you use
raisins, stone them. If you use currants, wash and dry
them at the fire. Two pounds of beef, after it is chopped ;
three quarters of a pound of suet ; one pound and a quar-
ter of sugar; three pounds of apples; two pounds of currants,
or raisins. Put in a gill of brandy ; lemon-brandy is bet-
ter, if you have any prepared. IMake it quite moist with
new cider. I should not think a quart would be too much;
tlie more moist the better, if it does not spill out mto the
oven. A very litde pepper. If you use corn meat, or
tongue, for pies, it should be well soaked, and boiled very
tender. If you use fresh beef, salt is necessary in the
seasoning. One ounce of cinnamon, one ounce of cloves.
Two nutmegs add to the pleasantness of the flavor ; and
a bit of sweet butter put upon die top of each pie, makes
them rich; but these are not necessary. Baked three
quarters of an hour. If your apples are rather sweet, grate
In a whole lemon,
t
PUMPKIN AND SQUASH PIE
For common family pumpkin pies, three eggs do very
well to a quart of milk. Stew your pumpkin, and strain it
THE FRUGAL HOUSEWIFE. 67
through a sieve, or colander. Take out the seeds, and
pare die pumpkin, or squash, before you stew it ; but do not
scrape tlie inside ; the part nearest the seed is the sweet-
est part of the squash. Stir in the stewed pumpkin, till it is
as diick as you can stir it round rapidly and easily. If you
want to make your pie richer, make it thinner, and add
another egg. One egg to a quart of milk makes very de-
cent pies. Sweeten it to your taste, with molasses or su-
gar ; some pumpkin'^; require more sweetening than others.
Two tea-spoonfuls of salt ; two great spoonfuls of sifted cin-
namon ; one great spoonful of ginger. Ginger will answer
very well alone for spice, if you use enough of it. The
outside of a lemon grated in is nice. The more eggs, the
better the pie ; some put an egg to a gill of milk. They
should bake from forty to fifty minutes, and even ten min-
utes longer, if very deep.
CARROT PIE.
Carrot pies are made like squash pies. The carrots
should be boiled very tender, skinned and sifted. Both
carrot pies and squash pies should be baked r/ithout an
upper crust, in deep plates. To be baked an hour, in
quite a warm oven.
CHERRY PIE.
Cherry pies should be baked in a deep plate. Take
the cherries from the stalks, lay them in a plate, and sprin-
kle a little sugar, and cinnamon, according to die sweet-
ness of the cherries. Baked with a top and bottom crust,
tliree quarters of an hour.
WHORTLEBERRY PIE.
Whortlebemcs make a very good common pie, where
there is a large family of children. Sprinkle a httle sugar
and sifted cloves into each pie. Baked in the same way,
and as long, as cherry pies.
APPLE PIE.
When you make apple pies, stew your apjiles very little
indeed ; just strike them through^ to make them tender.
68 THE FRUGAL HOUSEWIFE.
Some people do not stew tliem at all, but cut tliem up in
very thin slices, and lay them in the crust. Pies made in
this way may retain more of the spirit of the apple ; but I
do not think the seasoning mixes in as well. Put in sugar
to your taste ; it is impossible to make a precise rule, be-
cause apples vary so much in acidity. A very little sah,
and a small piece of butter in each pie, makes them richer.
Cloves and cinnamon are both suitable spice. Lemon-
^brandy and rose-water are both excellent. A wine-glass
full of each is sufficient for three or four pies. If your ap-
ples lack spirit, grate in a whole lemon.
CUSTARD PIE.
It is a general rule to put eight eggs to a quart of milk,
in making custard pies ; but six eggs are a plenty for any
common use. The milk should be boiled and cooled
before it is used ; and bits of stick-cinnamon and bits of
lemon-peel boiled in it. Sweeten to your taste with clean
sugar ; a very little sprinkling of salt makes them taste bet-
ter. Grate in a nutmeg. Bake in a deep plate. About
20 minutes are usually enough. If you are doubtful whe-
ther they are done, dip in the handle of a silver spoon, or
the blade of a small knife ; if it come out clean, the pie is
done. Do not pour them into your plates till the minute
you put them into the oven ; it makes the crust wet and
heavy. To be baked with an under crust only. Some
people bake the under crust a little before the custard is
poured in ; this is to keep it from being clammy
CRANBERRY PIE.
Cranberry pies need very little spice. A little nutmeg,
-or cinnamon, improves them. They need a great deal of
sweetening. It is well to stew the sweetening with them ;
at least a part of it. It is easy to add, if you find them
too sour for your taste. When cranberries are strained,
and added to about their own weight in sugar, they make
very delicious tarts. No upper crust.
THE FEUDAL HOUSEWIFE. 69
RHUBA.RB STALKS, OR PERSIAN APPLE.
Rhubarb stalks, or the Persian apole, is the earliest in
gredient for pies, which the spring offers. The skin should
be carefully stripped, and the stalks cut into small bits, and
stewed very tender. These are dear pies, for they take
an enormous quantity of sugar. Seasoned hke apple pies
Gooseberries, currants, &;c., are stewed, sweetened and
seasoned like apple pies, in proportions suited to the sweet-
ness of the fruit ; there is no way to judge but by your own
taste. Always remember it is more easy to add season-
ing tlian to diminish it.
PIE CRUST.
To make pie crust for common use, a quarter of a pound
of butter is enough for a half a pound of flour. Take out
about a quarter part of the flour you intend to use, and lay
it aside. Into the remainder of the flour rub butter thor-
oughly with your hands, until it is so short that a handful
of it, clasped tight, will remain in a ball, without any tenden-
cy to fall in pieces. Then wet it with cold water, roll it
out on a board, rub over the surface with flour, stick little
lumps of butter all over it, sprinkle some flour over the but-
ter, and roll the dough all up ; flour the paste, and flour the
rolling-pin ; roll it lightly and quickly ; flour it again ; stick
in bits of butter ; do it up ; flour the rolling-pin, and roll
it quickly and lightly ; and so on, till you have used up your
butter. Always roll from you. Pie crust should be made
as cold as possible, and set in a cool place ; but be care-
ful it does not freeze. Do not use more flour than you
can help in sprinkling and roUing. The paste should not
be rolled out more than three times ; if rolled too much,
t will not be flaky
70 THE FRUGAL HOUSEWIFE.
COMMON CAKES.
Jn all cakes where butter or eggs are used, the butter
should be very faithfully rubbed into the flour, and the
eggs beat to a foam, before the ingredients are mixed
GINGERBREAD.
A very good way to make molasses gingerbread is to
rub four pounds and a half of flour with half a pound
of lard and half a pound of butter ; a pint of molasses, a
gill of milk, tea-cup of ginger, a tea-spoonful of dissolved
pearlash stirred together. All mixed, baked in shallow
pans twenty or thirty minutes.
Hard gingerbread is good to have in the family, it keeps
so well. One pound of flour, half a pound of butter and
sugar, rubbed into it ; half a pound of sugar ; great spoon-
ful of ginger, or more, according to the strength of the gin-
ger ; a spoonful gf rose-water, and a handful of caraway
seed. Well beat up. Kneaded stifFenough to roll out and
bake on flat pans. Bake twenty or thirty minutes.
A cake of common gingerbread can be stirred up very
quick in the following way. Rub in a bit of shortening as
big as an egg into a pint of flour; if you use lard, add a
little salt ; two or three great spoonfuls of ginger ; one
cup of molasses, one cup and a half of cider, and a great
spoonful of dissolved pearlash, put together and poured
into the shortened flour while it is foaming ; to be put in
the oven in a minute. It ought to be just thick enough
to pour into the pans with difficulty ; if these proportions
make it too thin, use less liquid tlie next time you try.
Bake about twenty minutes.
If by carelessness you let a piece of short-cake dough
grow sour, put in a little pearlash and water, warm a little
butter, according to the size of the dough, knead in % cup
or two of sugar, (two cups, unless it is a very small bit,)
two or three spoonfuls of ginger, and a little rose-water
THE FRUGAL HOUSEWIFE. 71
Knead it up thoroughly, roll it out on a flat pan, and bake
it twenty minutes. Every thing mixed witli pearlash should
be put in tlie oven immediately.
CUP CAKE.
Cup cake is about as good as pound cake, and is cheap-
er. One cup of butter, two cups of sugar, three cups of
flour, and four eggs, well beat together, and baked in pans
or cups. Bake twenty minutes, and no more.
TEA CAKE.
There is a kind of tea cake still cheaper. Three cups
of sugar, three eggs, one cup of butter, one cup of milk, a
spoonful of dissolved pearlash, and four cups of flour, well
beat up. If it is so stiff it will not stir easily, add a little
more milk. f
CIDER CAKE.
Cider cake is very good, to be baked in small loaves.
One pound and a half of flour, half a pound of sugar,
quarter of a pound of butter, half a pint of cider, one tea-
spoonful of pearlash ; spice to your tas'e. Bake till it
turns easily m the pans. I should think about half an
hour.
ELECTION CAKE.
Old-fashioned election cake is made of four pounds of
flour ; throe quarters of a pound of butter ; four eggs ;
one pound of sugar ; one pound of currants, or raisins if
you choose ; half a pint of good yeast; wet it with milk as
soft as it can be and be moulded on a board. Set to rise
ever night in winter ; in warm weather, three hours is usu-
ally enough for it to rise. A loaf, the size of common
flour bread, should bake three quarters of an hour.
SPONGE CAKE.
The nicest way to make sponge cake, or diet-bread, is
the weight of six eggs in sugar, tlie weight of four eggs in
72 THE FRUGAL HOLSilWIFE.
flour, a little rose-waic?, . The whites and yolks should be
beaten thoroughly and separately. The eggs and sugar
should be well beaten together ; but after the flour is
sprinkled, it should not be stirred a moment longer than
is necessary to mix it well ; it should be poured into the
pan, and got into the oven with all possible expedition.
Twenty minutes is about long enough to bake. Nc it to
be put in till some other articles have taken off the firs»
*ew minutes of furious heat.
WEDDING CAKE.
Good common v/edding cake may be made thus : Foiir
pounds of flour, three pounds of butter, three pounds of
sugar, four pounds of currants, two pounds of raisins, twen-
ty-four eggs, half a pint of brandy, or lemon-brandy, one
ounce of mace, and three nutmegs. A little molasses
makes it dark colored, which is desirable. Half a pound
of citron improves it ; but it is not necessary. To be
baked two hours and a half, or three hours. After the
oven is cleared, it is well to shut the door for eight or ten
minutes, to let the violence of the heat subsidcj before cake
or bread is put in.
To make icing for your wedding cake, beat the whites
of eggs to an entire froth, and to each egg add five tea-
-.poonfuls of sifted loaf sugar, gradually ; beat it a great
while. Put it on when your cake is hot, or cold, as is
most convenient. It Avill dry in a warm room, a short
distance from a gentle fire, or in a warm oven.
LOAF CAKE
Very good loaf cake is made with two pounds of flour,
half a '^ound of sugar, quarter of a pound of butter, two eggs,
a gui of sweet emptings, half an ou.nce of cinnamon, or cloves,
a large spoonful of lemon-brandy, or rose-water ; if it is
r;ot about as thin as good white bread dough, add a little
milk. A common sized loaf is made by these propor-
tions. Bake about thre*: quarters of an hour.
THE FRUGAL HOUSEWIFE. 13
A handy way to make loaf cake is, to take about as
much of your white bread dougli, or sponge, as you thinlc
vour pan will hold, and put it into a pan in which you
'lave already beat up three or four eggs, six ounces of
jutter warmed, and half a pound of sugar, a spoonful
of rose-water, little sifted cinnamon, or cloves. The ma-
terials should be well mixed and beat before the dough is
put in J and then it should be all kneaded well together,
about as stiff as white bread. Put in half a pound of cur-
rants, or raisins, with the butter, if you choose. It should
stand in the pan two or three hours to rise ; and be baked
about three quarters of an hour, if the pan is a common
sized bread-pan.
If you have loaf cake slightly injured by time, or by be-
ing kept in the cellar, cut off all appearance of mould from
the outside, wipe it with a clean cloth, and wet it well
with strong brandy and water sweetened with sugar ; then
put it in your oven, and let the heat strike through it, for
tifteen or twenty minutes. Unless very bad, this will re-
store the sweetness.
CARAWAY CAKES. ^
Take one pound of flour, three quarters of a pound ol
sugar, half a pound of butter, a glass of rose-water, four eggs,
and half a tea-cup Oj|" caraway seed, — the materials well
rubbed together and beat up. Drop them from a spoon
on tin sheets, and bake them brown in rather a slow oven.
Twenty minutes, or half an hour, is enough to bake them.
DOUGH-NUTS.
For dough-nuts, take one pint of flour, half a pint of su-
gar, three eggs, a piece of butter as big as an egg, and a
tea-spoonful of dissolved pcarlash. When you have no
eggs, a gill of lively emptings will do ; but in that case,
they must be made over night. Cinnamon, rose-water, or
lemon-brandy, if you have it. If you use part lard instead
of butter, add a little salt. Not put in till the fat is very hot.
The more fat they are fried in, the less they will soak fat.
74 THE frtjGai. housewife.
PANCAKES.
Pancakes should be made of half a pint of milk, three
great spoonfuls of sugar, one or two eggs, a tea-spoonful
of dissolved pearlash, spiced with cinnamon, or cloves, a
little salt, rose-water, or lemon-brandy, just as you happen
to have it. Flour should be stirred in till the spoon moves
round with difficulty. If they are thin, they are apt to
soak fat. Have the fat in your skillet boiling hot, and
drop them in with a spoon. Let them cook till thorough-
ly brown. The fat which is left is good to shorten other
cakes. The more fat they are cooked in, the less they
soak.
If you have no eggs, or wish to save them, use the
above ingredients, and supply the place of eggs by two or
three spoonfuls of lively emptings ; but in this case they
must be made five or six hours before they are cooked, —
and in winter they should stand all night. A spoonful or
more of N. E. rum makes pancakes light. Flip makes
very nice pancakes. In this case, nothing is done but to
sweeten your mug of beer with molasses ; put in one glass
of N. E. rum ; heat it till it foams, by putting in a hot
poker; and stir it up with flour as thick as other pancakes.
FRITTERS.
Flat-jacks, or fritters, do not differ from pancakes, only
in being mixed after. The same ingredients are used
in about the same quantities ; only most peprjole prefer to
have no sweetening put in them, because they generally
have butter, sugar, and nutmeg, put on them, after they
are done. Excepting for company, the nutmeg can be
well dispensed with. They are not to be boiled in fat,
like pancakes ; the spider or griddle should be well greased,
and the cakes poured on as large as you w^ant them, when
it is quite hot j when if gets brown on one side, to be turn-
ed over upon . ;; other. Fritters are better to be baked
quite thin. Either flour, Indian, or rye, is good.
THE FRUGAL. llOrSEWIFE. 75
Sour beer, witli a spoonful of pearlash, is good both for
pancakes and fritters.
if you have any cold rice left, it is nice to break it up
fine in warm milk ; put in a little salt; after you have put
milk enough for the cakes you wish to make, (a half pint,
or more,) stir in flour till it is thick enough to pour for
fritters. It does very well without an egg ; but better with
one. To be fried like other flat-jacks. Sugar and nut-
meg ai*e to be put on when they are buttered, if you
Uke.
SHORT CAKE.
If you have sour milk, or butter-milk, it is well to mako
it imo short cakes for tea. Rub in a very small bit of
shortening,' or three table-spoonfuls of cream, whh the
flour ; put in a tea-spoonful of strong dissolved pearlash,
into your sour milk, and mix your cake pretty stiff, to bake
in the spider, on a few embers.
When people have to buy butter and lard, short cakes
arc not economical food. A half pint of flour will make
a cake large enough to cover a common plate. Rub in thor-
oughly a bit of shortening as big as a hen's egg ; put in a
tea-spoonful of dissolved pearlash ; wet it with cold water ;
kp'^ad it stiff enough to roll well, to bake on a plate, or in
a rpider. It should 4)ake as quick as it can, and not burn.
Tlie first side should stand lon":er to tlie fire than tlie last
INDIAN CAKE.
Indian cake, or bannock, is sweet and cheap food.
Oie quart of sifted meal, two great spoonfuls of molasses,
Ivro tea-spoonfuls of salt, a bit of shortening half as big as
a hen's egg, stirred togedicr ; make it pretty moist with
scalding water, put it into a v;ell greased pan, smooth over
th^ surface widi a spoon, and bake it brown on botli sides,
before a quick fire. A little stewed pumpkin, scalded
with the meal, improves the cake. Bannock split and dip-
ped in butter makes very nice toast.
7*
76 THE FRUGAL HOUSEWIFE.
A richer Indian cake may be made by stirring one egg
to a half pint of milk, sweetened with two great spoonfuls
of molasses ; a little ginger, or cinnamon ; Indian stirred in
till h is just about thick enough to pour. Spider or bake-
ketde well greased ; cake poured in, covered up, baked
half an hour, or three quarters, according to the thickness
of the cake. If you have sour milk, or butter-milk, it is
very nice for this kind of cake ; the acidity corrected by
a tea-spoonful of dissolved pearlash. It is a rule never to
use pearlash for Indian, unless to correct the sourness of
milk; it injures the flavor of the lueal.
Nice suet improves all kinds of Indian cakes very
much.
Two cups of Indian meal, one table-spoonful molasses,
two cups milk, a little salt, a handful flour, a little saleratus,
mixed up thin, and poured into a buttered bake-kettle,
hung over the fire uncovered, until you can bear your fin-
ger upon it, and then set down before the fire. Bake half
an hour.
BREAD, YEAST, &c.
It is more difKcult to give rules for making bread than
for anything else ; it depends so much on judgment and
exnerience. In summer, bread should be mixed with cold
water ; during a chilly, damp spell, the v/ater should be
slightly warm ; in severe cold weather, it should be mixed
quite warm, and set in a warm place during the night.
If your yeast is new and lively, a small quantity will make
the bread rise ; if it be old and heavy, it will take more.
In these things I believe wisdom must be gained by a fev7
mistakes.
Six quarts of meal will make two good sized loaves of
Brorvn Bread. Some like to have it half Indian meal
and half rye meal j others prefer it one third Indian, and
THE FRUGAL HOUSEWIFE. 77
two thirds rye. Many mix their brown bread over night
but there is no need of it ; and it is more likely to sour,
particularly in summer. If you do mix it tlie night
before you bake it, you must not put in more than half the
yeast 1 am about to mention, unless the weather is intense-
ly cold. The meal should be sifted separately. Put the
Indian in your bread -pan, sprinkle a little salt among it, and
wet it thoroughly with scalding water. Stir it up while
you are scalding it. Be sure and have hot water enough ,
lor Indian absorbs a great deal of water. When it. is cool,
pour in your rye ; add two gills of hvely yeast, and mix it
with water as stiff as you can knead it. Let it stand an hour
and a half, in a cool place in summer, on the hearth in
winter. It should be put into a very hot oven, and baked
tliree or four hours. It is all the better for remaining in
the oven over night.
Flour Bread should have a sponge set the night before.
The sponge should be soft enough to pour ; mixed with
water, warm or cold, according to the temperature of the
weather. One gill of lively yeast is enough to put into
sponge for two loaves. I should judge about three pints
of qDonge would be right for two loaves. The warmth of
the place in which the sponge is set, should be determin-
ed by the coldness of the weather. If your sponge looks
frothy in the morning, it is a sign your bread will be good ;
jf it does not rise, stir in a little more emptings ; if it rises
too much, taste of it, to see if it has any acid taste ; if so,
put in a tea-spoonful of peai-lasJi when you mould in your
flour ; be sure the pearlash is well dissolved in water ; if
there are little lumps, your bread will be full of bitter spots.
About an hour before your oven is ready, stir in flour into
your sponge till it is stiff enough to lay on a w^ell floured
board or table. Knead it up pretty stlfl', and put it into
well greased pans, and let it stand in a cool or warm place
according to the weather. If the oven is ready, put then
in fifteen or twenty minutes after the dough begins tc
rise up and crack ; if the oven is not ready, move the paiijj
to a cooler spot, to prevent the dough from becoming sour
by too much rising. Common sized loaves will bake in
78 THE FRUGAL HOUSEWIFK.
three quarters of an hour. If they slip easily in the pans,
it is a sign they are do le. Some people do not set a soft
sponge for flour bread ; they knead it up all ready to put
in the pans the night before, and leave it to rise. White
bread and pies should not be set in the oven until die brown
bread and beans have been in half an hour. If the oven
be too hot, it will bind the crust so suddenly that the bread
cannot rise ; if it be too cold, the bread will fall. Flour
bread should not be too stiff.
Some people like one third Indian in their flour. Oth-
ers like one third rye ; and some think the nicest of all
bread is one third Indian, one third rye, and one tliird
flour, made according to tl e directions for flour bread.
When Indian is used, it shouid be salted, and scalded, be-
fore the odier meal is put in. A mixture of other grains
is economical when flour is high.
Dyspepsia Bread. — The American Farmer publishes
the following receipt for making bread, which has proved
highly salutary to persons afflicted with that complaint,
viz : — Three quarts unbolted wheat meal ; one quart soft
water, warm, but not hot ; one gill of fresh yeast ; one gill
of molasses, or not, as may suit the taste ; one tea-spoonfui
of saleratus.
This will make two loaves, and should remain in the
oven at least one hour ; and when taken out, placed where
they will cool gradually. Dyspepsia crackers can be made
with unbolted flour, water and saleratus.
To make Rice Bread. — Boil a pint of rice soft ; add a
pint of leaven ; then, three quarts of the flour ; put it to
rise in a tin or earthen vessel until it has risen suffi
ciently ; divide it into three parts ; then bake it as other
bread, and you will have three large loaves.
Heating ovens must be regulated by experience and
observation. There is a difference in wood in giving out
heat ; there is a great difference in the construction of
ovens ; and when an oven is extremely cold, either on ac-
'Count of the weather, or want of use, it must be heated
more. Economical people heat ovens with pine wood,
fagots, brush, and such light stuff. If you have none but
TUE FRUGAL HOUSEWIFE. 79
hard wood, you must remember that it makes very hot coals,
and therefore less of it will answer. A smart fire for an
hour and a half is a general rule for common sized family
ovens, provided brown bread and beans are to be baked
An hour is long enough to heat an oven for flour bread.
Pies bear about as much heat as flour bread : pumpkin
pies will bear more. If j-ou are afraid your oven is too
hot, throw in a iitlle flour, and shut it up for a minute. If
it scorches black immediately, the heat is too furious ; if it
merely browns, it is right. Some people wet an old brooir
two or three times, and turn it round near the top of tlie
oven till it dries ; this prevents pies and cake from scorch-
ing on the top. When you go into a new house, heat your
oven two or three times, to get it seasoned, before you use
it. After the wood is burned, rake the coals over the bot-
tom of the oven, and let them lie a feu' minutes.
Those who make their own bread should make yeost
too. "When bread is nearly out, always think whether yeast
is in readiness ; for it takes a day and night to prepare it.
One handful of hops, with two or three handsful of malt
and rye bran, should be boiled fifteen or twenty minutes,
in two quarts of water, tlien strained, hung on to boil
again, and thickened ■uith half a pint of rye and water
stirred up quite thick, and a little molasses ; boil it a min-
ute or two, and then take it off to cool. When just about
lukewarm, put in a cupful of good lively yeast, and set it in
a cool place in summer, and warm place -n winter. If it
is too warm when you put in the old yeast, all the spirit
will be killed.
In summer, yeast sours easily ; therefore make but
little at a time. Bottle it when it gets well a working ; it
keeps better when the air is corked out. If you find it
acid, but still spirit d, put a little pearlash to it, as you use
it ; but by no means put it into your bread unless it foams
up bright and lively as soon as the pearlash mixes with it.
Never keep yeast in tin ; it destroys its life.
There is another method of making yeast, which is much
easier, and 1 tliink quite as good. Stir rye and cold wa-
ter, till you make a stiff thickening. Then pour in boil-
80 THE FRUGAL HOUSEWIFK
ing water, and stir it all the time, till you make it as thin
as the yeast you buy ; three or four table spoons heaping
full are enough for a quart of water. When it gets about
cold, put in half a pint of lively yeast. When it works
well, bottle it ; but if very lively, do not cork your bottle
ve7-y tight, for fear it will burst. Always think to make
new yeast before the old is gone ; so that you may have
some to woi'k with. Always wash and scald your bottle
clean after it has contained sour yeast. Ueware of freez-
ing yeast.
Milk yeast is made quicker than any other. A pint of
new milk with a tea-spoonful of salt, and a large spoon of
flour stirred in, set by the fire to keep lukewarm, will make
yeast fit for use in an hour. Twice the quantity of com
mon yeast is necessary, and unless used soon is good for
nothing. Bread made of this yeast dries sooner. It is
convenient in summer, when one wants to make biscuits
suddenly.
A species of leaven may be made that will keep any length
of time. Three ounces of hops in a pail of water boiled
down to a quart ; strain it, and stir in a quart of rye meal
while boiling hot. Cool it, and add half a pint of good
yeast ; after it has risen a few hours, thicken it with In
dian meal stiff enough to roll out upon a board ; then put
it in the sun and air a few days to dry. A piece of this
cake two inches square, dissolved in warm water, and thick-
ened v/ith a little flour, will make a large loaf of bread.
Potatoes make very good yeast. Mash three large po-
tatoes fine ; pour a pint of boiling water over them ; when
almost cold, stir in two spoonfuls of flour, two of molasses,
and a cup of good yeast. This yeast should be used
while new.
THE FRUGAL HOUSEWIFE 51
PRESERVES, &:c.
Economical people will seldom use preserves, except
for sickness. They are unhealthy, expensive, and useless
to those who are well. Barberries preserved in molasses
are very good for common use. Boil the molasses, skim
it, throw in the barberries, and simmer them till they are
soft. If you wish to lay by a few for sickness, preserve
them in sugar by tlie same rule as other preserves. Melt
che sugar, skim it, throw in the barberries ; when done
soft, take them out, and throw in others.
A pound of sugar to a poinid of fruit is the rule for all
preserves. The sugar should be melted over a fire mod-
orate enough not to scorch it. When melted, it should be
skimmed clean, and the fruit dropped in to simmer till it
IS soft. Plums, and things of which the skin is liable to
oe broken, do better to be put in little jars, with tlieir
weight of sugar, and the jars set in a kettle of boiling wa-
ter, till the fruit is done. See the water is not so high as
to boil into the jars.
When you jjut preserves in jars, lay a white paper,
thoroughly wet with brandy, flat upon the surAice of the
preserves, and cover them carefully from the air. If
they begin to mould, scald them by setting them in the
oven till boiling hot. Glass is much better than earthen
for preserves ; they are not half as apt to ferment.
CURRANT JELLY.
Currant jelly is a useful thing for sickness. If it be ne-
cessary to wash your currants, be sure they are thorough-
ly drained, or your jelly will be thin. Break them up
with a pestle, and squeeze them through a cloth. Put a
pint of clean sugar to a pint of juice, and boil it slowly, till it
becomes ropy. Great care must be taken not to do it loo
fast; it is spoiled by being scorched. It should be fre-
quently skimmed while simmering. If currants are put
82 THE fim:gal housewife.
in a jar, and kept in boiling water, and cooked before they
are strained, they are more likely to keep a long time with-
out fermenting.
CURRANT AVINE.
Those who liave more currants tlian they Iiave money,
will do well to use no wine but of Oieir own manufacture.
Break and squeeze the currants, put three pounds and a
half of sugar to two quarts of juice and two quarts of wa-
ter. Put 'n a keg or barrel. Do not close the bung tight
for three or four days, that the air may escape while it is
fermenting. After it is done fermenting, close it up tight.
Where raspberries are plenty, it is a great improvement
to use half raspberry juice, and half currant juice. Bran-
dy is unnecessary when the above-mentioned propor-
tions are observed. It should not be used under a year
or two. Age improves it.
RASPBERRY SHRUB.
Raspberry shrub mixed Vv'hh water is a pure, delicious
drink for summer ; and in a country where raspberries are
abundant, it is good economy to make it ansv/er instead
of Port and Catalonia wine. Put raspberries in a pan, and
scaif:ely cover them with strong vinegar. Add a pint of
sugar to a pint of juice ; (of this you can judge by first
trying your pan to see how much it holds ;) scald it, skim
it, and bottle it when cold.
COFFEE.
As substitutes for coffee, some use dry brown bread
crusts, and roast them ; others soak rye grain in rum, ana
roast it ; others roast peas in the same way as coffee
None of these are very good ; and peas so used are con-
sidered unhealthy. Where there is a large family of appren-
tices and workmen, and coffee is very dear, it may be
worth while to use the substitutes, or to mix them half and
half with coffee ; but, after all, the best economy is to go
without.
THK IRfGAL HOUSEWIFE. 83
French coffee is so celebrated, tliat it may be worth
wliile to tell how it is made ; though no prudent house-
keeper will make it, unless she has boarders, who are will-
ing to pay for expensive cooking.
The coffee should be roasted more tlian is common
with us ; it should not hang drying over the fire, but should
be roasted qaick; it should be ground soon alter roasting,
and used as soon as it is ground. Those who pride them-
selves on first-rate coffee, burn it and grind it every morn-
ing. The powder should be placed in the coffee-pot in
the propn-iloiis of an ounce to less than a pint of water
The water should be poured upon the coffee boiling hot.
The coffee should be kept at the boiling point; but should
not boil. Coffee made in this way must be made in a
l)iggin. It would not be clear in a common coffee-pot.
A bit of fish-skin as big as a ninepence, thrown into cof
fee wliile it is boiling, tends to make it clear. If you use
it just as it comes from the salt-fish, it will be apt to give
on unpleasant taste to the coffee : it should be washed
clean as a bit of cloth, and hung up till perfectly dry.
The white of eggs, and even egg shells are good to settle
coffee. Rind of salt pork is excellent.
Some people thinic coffee is richer and clearer for hav-
ing a bit of sv.eet Dutter, or a whole egg, dropped in and
stirred, just before it is done roasting, and ground up, shell
and all, with tlie coffee. But these things are not economi-
cal, except on a farm, where butter and eggs are plenty. A
half a gill of cold v/ater, poured in after you take your cof-
Ice-pol off the fire, will usually settle the coffee.
If you have not cream for coffee, it is a very great im-
Drovement to boil your milk, and use ii while hot.
CHOCOLATE.
Many people boil chocolate in a coffee-pot ; but I think
it IS better to boil it in a skillet, or something open. A
piece of chocolate about as big as a dollar is the usual quan-
tity for a quart of water ; but some put in more, and somt
less When it boils, pou.r in as much milk as you like,,
9
84 THE riiuGAL housewife.
and let tlicni boil together three or four minutes. It is
iiuich richer with the inilk boiled iu it. Put the sugar in
cither before or after, as you please. Nutmeg improvp-s
it. The chocolate should be scraped fine before fi is put
i;:to the water.
TEA.
Young Hyson is supposed to be a more profitable tea
than Hyson ; but though the quantity to a pound is greater,
it has not so much strength. In point of economy, there-
fore, there is not much difference between them. Hyson tea
and Souchong mixed together, half and half, is a pleasant
beverage, and is more healthy than green tea alone. Be
sure that water boils before it is poured upon tea. A
tea-spoonful to each person, and one extra thrown in, is a
good rule. Steep ten or fifteen minutes.
JMusk-melons should be picked for mangoes, when they
are green and hard. They should be cut open after they
have been in salt v/ater ten days, the inside scraped out
clean, and filled with mustard-seed, allspice, horseradish,
small onions, Sic, and sewed up again. Scalding vinegar
poured upon them.
When walnuts are so ripe that a pin will go into them
easih', Jjey are ready for pickling. They should be soak-
ed twelve days in very strong cold salt and water, which has
been boiled and skinmied. A quantity of vinegar, enough
to cover t)iem well, should be boiled with whole pepper,
mustard-seed, small onions, or garlic, cloves, ginger, and
horseradish ; this should not bo poured upon them till is
IS cold. They should be pickled a few months before
they are eaten. To be kept close covered ; for the air
softens them. The liquor is an excellent catsup to bs
eaten on fish.
Put peppers into strong salt and water, until they become
yellow ; then turn them green by keeping them iii warm
salt and water, siiifting them every two days. Then drain
Till: IKLCAL nuCSEWIB 85
them, and pour scalding vinegar over thcin. A bag of
niiistard-seed is an inipi-ovenient. It there is moiLcr in
vinegar, scald and strain it.
Cucumbers should be in weak brine three or four days
after they arc jjicked ; then tiicy should be put in a tin
or wooden pail of clean water, and kept slightl}^ wami in
the kitchen corner for two or three days. Then take as
much vinegar as you think your pickle jar will hold ; scald
it with pepper, allspice, mustard-seed, flag-root, horseradish,
&c., if you happen to have them; half of them will spice
the pickles very well. Tln-ow in a bit of alum as -big as a
walnut ; this serves to make pickles hard. Skim the vine-
gar clean, and pour it scalding hot upon the cucumbers.
Brass vessels are not healthy for preparing anything acid.
Red cabbages need no other pickling than scalding, spiced
vinegar poured upon them, and suffered to remain eight
or ten days before you eat them. Some people think it
improves them to keep them in salt and water twenty-four
hours before they are pickled.
If you find your pickles soft and insipid, it is owing to
the weakness of the vinegar. Throw away the vinegar,
(or keep it to clean your brass kettles,) then cover your
pickles with strong, scalding vinegar, into which a little all-
spice, ginger, horseradish and alum have been thrown.
By no means omit a pretty larre bit of alum. Pickles at-
tended to in this way, will keep for years, and be better
and better every year.
Some people prefer pickled nasturtion-seed to capers.
They should be kept several days after they are gathered,
and then covered with boiling vinegar, and bottled when
cold. They are not fit to be eaten for some months.
Martinoes are prepared in nearly the same wMy as oth-
er pickles. The salt and water in which they are put, two
or three days previous to pickling, should be changed eve-
ry day ; because martinoes are very apt to become soft.
No spice should be used but allspice, cloves, and cinna-
mon. The martinoes and the spice should be scalded in
the vinegar, instead of pouring the vinegar over the marti-
Does.
86 TUE fhugal housewife.
BEER.
Beer is a good family drink. A handful of hops, to a
pailful of water, and a half-pint of molasses, makes good
hop beer. Spruce mixed with hops is pleasanter than hops
alone. Boxberry, fever-bush, sweet fern, and horserad-
ish make a good and liealthy diet-drink. The winter ev-
ergreen, or rheumatism weed, thrown in, is very beneficial
to humors. Be careful and not mistake kill-lamb for win-
ter-evergreen ; they resemble each other. Malt mixed
with a few hops makes a weak kind of beer ; but it is cool
and pleasant ; it needs less molasses than hops alone. The
rule is about the same for all beer. Boil the ingredients
two or three hours, pour in a half-pint of molasses to a
pailful, while the beer is scalding hot. Strain the beer,
and when about lukewarm, put a pint of hvely yeast to a
barrel. Leave the bung loose till the beer is done work-
ing ; you can ascertain this by observing when the froth
subsides. If your family be large, and the beer will be
drank rapidly, it may as well remain in the barrel ; but if
yo^. family be small, fill what bottles you have with it ; it
keeps better bottled. A raw potato or two, cut up and
thrown in, while the ingredients are boiling, is said to make
beer spirited.
Ginger beer is made in the following proportions : — One
cup of ginger, one pint of molasses, one pail and a half of
watei, and a cup of lively yeast. JMost people scald the
ginger in half a pail of water, and then fill it up with a pail-
ful of cold ; but in very hot weather some people stir it up
cold. Yeast must not be put in till it is cold, or nearly
cold. If not to be drank within twenty-four hours, it must
be bottled as soon as it works.
Table beer should be drawn off into stone jug?, with a
lump of white sugar in each, securely corked. It is briijk
and pleasant, and continues good several months.
Potato cheese is much sought after in various parts of
Europe. ? do not know whether it is worth seeking after,
THE FRUGAL HOtSEWlFE. 67
or not. The following Is tlie receipt for making : — Select
good white potatoes, boil them, and, when cold, peel and
rednce them to a pulp with a rasp or mortar ; to five pounds
of this pnlp. wliich must be very uniform and homogene-
ous, add a pint of sour milk and the requisite portion of
salt J knead tlie whole well, cover it, and let it remain
three or four days, according to the season ; then knead
it afresh, and place the cheeses in small baskets, when they
will part with their superfluous moisture ; dry them in the
shade, and place them in layers in large pots or kegs, where
they may remain a fortnight. The older they are, the finer
they become.
This cheese has the advantage of never engendering
worms, and of being preserved fresh for many years,
provided it is kept in a dry place, and in well closed ves
sels.
GENERAL MAXIMS FOR HEALTH.
Rise early. Eat simple food. Take plenty of exer-
cise. Never fear a little fatigue. Let not children be
dressed in tig!;t clothes ; it is necessary their limbs and
muscles should have full play, if you wish for either health
or beauty.
Avoid the necessity of a pliysician, if you can, by care
ful attention to your diet. Eat what best agrees with your
system, and resolutely abstain from what hurts you, how-
ever well you may like it A few days' abstinence, and
cold water for a beverage, has driven off many an approach-
ing disease.
ff you find yourself really ill, send for a good physician.
Have nothing to do with quacks ; and do not tamper with
quack medicines. You do not know what they are ; and
what security have you that they know what they are ?
Wear sjioes drat are large enough. It not only produces
corns, but makes the feet misshapen, to cramp them.
8*
88 GENEHAt, MAXIMS FOR HEALTH.
Wash very often, and rub the skin thoroughly with a
hard brush.
Let those who love to be invalids drink strong green tea
eat pickles, preserves, and rich pastry. As far as possible,
eat and sleep at regular hours.
Wash the eyes thoroughly in cold water every morning.
Do not read or sew at twilight, or by too dazzling a light.
If far-sighted, read with rather less light, and v.ith the book
somewhat nearer to the eye, than you desire. If near-
sighted, read with a book as far off as possible. Both these
'mpcrfections may be diminished in this way.
Clean teeth in pure water two or three times a day ;
but, above all, be sure to have them clean before you go to
bed.
Have your bed-chamber well aired ; and have fresh bed
linen every week. Never have the wind blowing directly
upon you from open windows during the night. It is not
healthy to sleep in heated rooms.
Let children have their bread and milk before they ha^-e
been long up. Cold water and a run in the fresh air be-
fore breakfast.
Too frequent use of an ivory comb injures the hair.
Thorough combing, washing in suds, or N. E. rum, and
thorough brushing, will keep it in order ; and the washing
does not injure the hair, as is generally supposed. Keep
children's hair cut close until ten or twelve years old ; it
is better for heahh and the beauty of the hair. Do not
sleep with hair frizzled, or braided. Do not make children
cross-eyed, by having hair hang about their foreheads, where
they see it continually.
HINTS
PERSONS OF MODERATE FORTUNE
[rirST PUBLISHED in THE UASSACHU3CTTS jouanAi_|
When clouds nre seen, wise men put on their cloaks. — SHAKsrcAaa
FURNITURE
The prevailing evil of the present day is extravagance.
I know very v/ell that the old are too prone to preach about
modern degeneracy, whether they have cause or not ; but,
laugh as we may at the sage advice of our fathers, it is too
plain that our present expensive habits are productive of
mucli domestic unliappiness, and injurious to public pros-
perity. Our weahhy people copy all the foolish and ex-
travagant caprice of European fashion, without considering
tliat we have not their laws of inheritance among us ; and
that our frequent changes of policy render property far
more precarious here than in the old world. However, it
is not to the rich I would speak. They have an undoubt-
ed right to spend their thousands as they please ; and if
tliey spend them ridiculously, it is consoling to reflect that
they must, in some way or other, benefit the poorer classes.
People of moderate fortunes have likewise an unquestion-
ed right to dispose of their hundreds as they please ; but I
would ask. Is it wise to risk your happiness in a foolish at-
tempt to keep up with the opulent f Of what xise is the ef-
90 HINTS TO PERS0N3
fort which lakes so much of your time, and all of your in
come ? Nay, if any unexpected change in affairs sliould de-
prive you of a few yearly hundreds, you will find your ex-
penses have exceeded your income ; thus the foundation of
an accumulating deht will be laid, and your family will have
formed habits but poorly calculated to save you from the
du'eatened ruin. Not one valuable friend will be gained
by living beyond your means, and old age will be left to
comparative, if not to utter poverty.
There is nothing in which the extravagance of the pres-
ent day strikes me so forcibly as the manner in which our
young people of moderate fortune furnish their houses.
A few weeks since, I called upon a farmer's daughter,
who had lately married a young physician of moderate tal-
ents, and destitute of fortune. Her father had given her,
at her marriage, all he ever expected to give her : viz. two
thousand dollars. Yet the lower part of her house was fur-
nished with as much splendor as we usually find among the
wealthiest. The whole two thousand had been expended
upon Brussels carpets, alabaster vases, mahogany chairs,
and marble tables. I afterwards learned that the more
useful household utensils had been forgotten ; and that, a
few weeks after her wedding, she was actually obliged to
apply to her husband for money to purchase baskets, iron
spoons, clothes-lines, 8ic. ; and her husband, made irritable
by the want of money, pettishly demanded why she had
bought so many things they did not want. Did the doctor
gain any patients, or she a single friend, by offering their
visiters water in richly-cut glass tumblers, or serving them
with costly damask napkins, instead of plain soft towels?
No ; their foolish vanity made them less happy, and no more
respectable.
Had the young lady been content with Kidderminster
carpets, and tasteful vases of her own making, she might
have put one thousand dollars at interest ; and had she ob-
' tained six per cent., it would have clothed her as well as
the wife of any man, who depends merely upon his own m-
dustry, ought to be clothed. This would have saved much
domestic disquiet j for, after all, human nature is human
OF MODER.VTE FORTUNE. 91
nature ; and a wife is never better beloved, because she
teases for money.
EDUCATION OF DAUGHTERS.
There is no subject so much connected with individu-
al happiness and national prosperity as the education of
daughters. It is a true, and therefore an old remark, that
tlie situation and prospects of a country may be justly es-
timated by the character of its women ; and we all know
how hard it is to en2;raft upon a woman's character habits
and principles to which she was unaccustomed m her gu'l-
ish davs. It is always extremely difficult, and sometimes
utterly impossible. Is the present education of young la-
dies likely to contribute to their own ultimate happiness, or
to the welfare of the country ? There are many honorable
exceptions ; but we do think the general tone of female
education is bad. The greatest and most universal error
is, teaching girls to exaggerate the importance of getting
married ; and of course to place an undue importance up-
on the polite attentions of gentlemen. It was but a few
days smce, 1 heard a pretty and sensible girl say, 'Did you
ever see a man so ridiculously fond of his daughters as
Mr. ? He is all the time with them. The other night,
at the party, I went and took Anna away by mere force ;
for I knew she must feel dreadfully to have her father wait-
ing upon her all the time, while die other girls were talking
with die beaux.' And another young friend of mine said,
with an air most laughably serious, ' 1 don't think Harriet
and Julia enjoyed themselves at all last night. Don't you
think, nobody but their brother offered to hand them to die
supper-room ?'
That a mother should wish to see her daughters happily
married, is natural and proper ; that a young lady should
be pleased vvitli polite attentions is likewise natural and in-
Docent; but this undue anxiety, tills foolish excitement
$2 HINTS TO PERSONS
about showing off the attentions of somebody, no matter
whom, is attended with consequences seriously injurious. It
promotes envy and rivalship; it leads our young girls to
spend their time between the public streets, the ball room,
and the toilet ; and, worst of all, it leads them to contract
engagements, without any knowledge of their own hearts,
merely for the sake of being married as soon as their com-
panions. When married, they find themselves ignorant of
the important duties of domestic life ; and its quiet pleas-
ures soon grow tiresome to minds worn out by frivolous
excitements. If they remain unmarried, their disappoint-
ment and discontent are, of course, in proportion to their
exaggerated idea of the eclat attendant upon having a lov-
er. The evil increases in a startling ratio ; for these girls.
so injudiciously educated, will, nine times out of ten, make
injudicious mothers, aun*^s, and friends; thus follies will be
accumulated unto the third and fourth generation. Young
ladies should be taught that usefulness is happiness, and
that all other things are but incidental. With regard to
matrimonial speculations, they should be taught nothing [
Leave the affections to nature and to truth, and all will
end well. How many can I at this moment recollect, who
have made themselves unhappy by marrying for the sake
of the name of being married ! How many do I know, who
have been instructed to such watchfulness in the game, that
they have lost it by trumping their own tricks !
One great cause of the vanity, extravagance and idle-
ness that are so fast growing upon our young ladies, is the
absence of domestic education. By domestic education, 1
do not mean the sending daughters into the kitchen some
half dozen times, to weary the patience of the cook, and to
boast of it the next day in the parlor. I mean tv»o or three
years spent with a mother, assisting her in her duties, in-
structing brothers and sisters, and taking care of their own
clothes. This is the way to make them happy, as well as
good wives ; for, being early accustomed to the duties of
hfe, they will sit lightly as well as gracefully upon them.
But what time do modern girls have for the formation
of quiet, domestic habits .•* Until sixteen they go to school ;
OF MODERATE FORTL'NE- 93
sometimes these years are judiciousl}- spent, and sometimes
ihey are half wasted ; too often they are spent in acquiring
the elements of a thousand sciences, without heing thorough-
ly acquainted with any ; or in a variety of accomplishments
of very doubtful value to people of moderate fortune. As
soon as they leave school, (and sometimes before,) they be-
trin a round of balls and parties, and staying with gay young
Iriends. Dress and flattery take up all their thouglits.
What time have they to learn to be useful ? What time
nave they to cultivate the still and gentle affections, which
must, in every situation of life, have such an important ef-
fect on a woman's character and happiness ?
As far as parents can judge what will be a daughter's
station, education should be adapted to it ; but it is well to
remember that it is always easy to know how to spend rich-
es, and always safe to know how to bear poverty.
A superficial acquaintance with such accomplishments
as music and drawing is useless and midesirable. They
should not be attempted unless there is taste, talen^, and
lime enough to attain excellence. I have frequently heard
young women of moderate fortune say, '1 liave not opened
my piano these five years. I wish 1 had the money ex-
pended upon it. If 1 had employed as much time in learn-
ing useful tilings, I should have been better fitted for the
cares of my family.'
By these remarks I do not mean to discourage an atten-
tion to the graces of life. Gentility and taste are always
lovely in all situations. But good things, carried to ex-
cess, are often productive of bad consequences. When ac-
complislnnents and dress interfere with the duties and
permanent happiness of life, they- are unjustifiable and
displeasing ; but where there is a solid foundation in
mind and heart, all those elegancies are but becoming or-
naments.
Some are likely to have more use for them than others ;
and they are justified in spending more time and money
upon them. But no one should be taught to consider tiiem
valuable for mere parade and attraction. Making the cd-
94 HINTS TO PERSONS
ucatJon ol girls such a series of ' man-traps,' makes tlie
whole system unhealthy, by poisoning tlie motive.
In tracing evils of any kind, which exist in society, we
must, after all, be brought up against the great cause of all
mischief — mismanagement in education ; and this remark
applies with peculiar force to the leading fault of the pres-
ent day, viz. extravagance. It is useless to expend oui
ingenuity in purifying the stream, unless the fountain be
cleansed. If young men and young wopjen are brought up
to consider frugality contemptible, and industry degrading,
it is vain to expect they will at once become prudent and
useful, when the cares of life press heavily upon them.
Generally speaking, when misfortune comes upon those who
have been accustomed to thoughdess expenditure, it sinks
lliem to discouragement, or, what is worse, drives them to
desperation. It is true there are exceptions. There are
a iaw, an honorable few, who, late in life, with Roman se-
verity of resolution, learn the long-neglecied lesson of econ-
omy. But how small is the number, compared with the
whole mass of the population ! And with what bitter ago-
ny, with what biting humiliation, is the hard lesson often learn-
ed! How easily might it have been engrafted on earJy
habits, and naturally and gracefully ' grown with tlieir
gi'owth, and strengthened with their strength !'
Yet it was but lately that I visited a family, not of 'mod-
erate fortune,' but of no fortune at all ; one of those peo-
ple who live ' nobody knows how ;' and I found a young
girl, about sixteen, practising on the piano, while an elder-
ly lady beside her was darning her stockings. I was told
(for the moUier was proud of bringing up her child so gen
teelly) that the daughter had almost forgotten how to sew ,
and that a woman was hired into the house to do her mend-
ing ! ' But why,' said I, ' have you suffered your daughter
to be ignorant of so useful an employment? If she is poor,
tlie knowledge will be necessary to her ; if she is rich, it
is llie easiest thing in the world to lay it aside, if she
OF MODCRATi: FORTUNE. 95
chooses ; sb.e will merely be a better judge whether her
work is well done by others.' ' That is true,' replied the
mother ; ' and 1 always meant she should learn ; but she
uever has seemed to have any time. When she was eight
years old, she could put a shirt together pretty well ; but
since tliat, her music, and her dancing, and her school, have
taken up her whole time. I did mean she should learn
some domestic habits this winter ; but she has so many
visiters, and is obliged to go out so much, that I suppose I
must give it up. 1 don't like to say too much about it ;
for, poor girl ! she does so love company, and she does so
hate anything like care and confinement ! JYow is her time
to enjoy herself, you know. Let her take all the comfort
she can, while she is single 1' ' But,' said I, ' you wish her
to marry some time or other ; and, in all probability, she
will marry. When will she learn how to perform the du-
ties, whicii are necessary and important to every mistress
of a family ?' ' Oh, she will learn them when she is obliged
to,' answered the injudicious mother ; ' at all events, I am
determined she shall enjoy herself while she is young.'
And this is the way 1 have often heard mothers talk '
Yet, could parents foresee the almost inevitable consequen-
ces of such a system, I beheve the weakest and vainest
would abandon the false and dangerous theory. What a
lesson is taught a girl in tliat sentence, ' Let her enjoy her-
self all she can, xchile she is single .'' Instead of represent-
ing domestic life as the gathering place of the deepest and
purest aFections ; as the sphere of woman's enjoyments as
well as of her duties ; as, indeed, the whole world to her ;
that one pernicious sentence teaches a girl to consider mat-
rimony desirable because ' a good match' is a triumph of
vanity, and it is deemed respectable to be 'well settled in
the world ;' but that it is a necessary sacrifice of her free-
dom and her gayety. And then how many affectionate
dispositions have been trained into heardcssness, by being
taught that the indulgence of indolence and vanity were ne-
cessary to their hap})incss ; and that to have this indul-
gence, they must marry money ! But who that marries for
Mioney, in this land of precarious fortunes, can tell how
90 HINTS TO PERSONS
soon ihcy will lose the glittering temptation, to which they
have been willing to srx'iiiice so much ? And even if riches
last as long as lile, the evil is not remedied. Education
lias given a wrong end and aim to their whole existence;
they have been taught to look lor happiness where it never
can be found, viz. in the absence of all occnpntion, or the
unsatisfactory and ruinous excitement of foslnonable com-
Detidon.
The difficulty is, education does not usually point tlje
female heart to its only true resting-place. That dear Eng-
lish word '■home,'' is not half so povvcrful a talisman as ' the
xvorJd.'' Instead of the salutary truth, that happiness is in
duty, they are taught to consider the two things totally dis-
tinct ; and that whoever seeks one, must sacrifice the other
The fact is, our girls have no home education. When
quite young, they are sent to schools where no feminine
employments, no domestic hahits, can be learned ; and
there they continue till they ' come out' into the world.
After this, {e\\ find any time to arrange, and make use of,
the mass of elementary knowledge they have acquired j
and fewer still have either leisure or taste for the inelegant,
every-day duties of life. Thus prepared, they enter upoz)
matrimony. Those early habits, which would have made
domestic care a light and easy task, have never been taught,
for fear it v.-ould interrupt their happiness ; and the result
is, lliat when cares come, as come they must, they lind
them misery. I am convinced thatindifi'erence and dislike
between husband and wife are more frequently occasioned
by this great error in education, than by any other cause.
The bride is awakened from her delightful dream, in
which carpets, vases, sofas, white gloves, and pearl ear-
rings, are oddly jum.bled up vmhher lover's looks and prom-
ises. Perhaps she would be surprised if she knew exactly
liow much of the fascination of being engaged was owing to
llie aforesaid inanimate concern. Be that as it will, she is
awakened by the unpleasant conviction that cares devolve
upon her. And what effect does this produce upon her
character ? Do the holy and tender hifluences of domestic
love render self-denial and exertion a bliss ? No ! They
OF MODERATE FOKTUNE. 97
would have done so, liad she been properly educated ; Inil
now she gives way to unavailing fretfjlacss and repining ;
and her luisband is at first pained, and finally di.sgusted, by
hearing, ' I never knew what care was when 1 lived in my
father's house.' ' If I were to live my life over again> I
would remain single as long as I could, widiout the risk of
being an old maid.' How injudicious, how short-sighted
is the policy, which thus mars the whole happiness of life,
in order to make a few brief years more gay and brilliant !
I have known many instances of domestic ruin and discord
produced by this mistaken indulgence of mothers. I nev-
er knew but one, where the viciiin kud moral courage enough
to change all her early habits. She was a young, pretty,
and very amiable girl ; but brought up to be perfectly use-
less ; a rag baby would, to all intents and purposes, have
been as efficient a partner. She married a young lawyer,
without property, but with good and increasing practice.
She meant to be a good wife, but she did not know how.
Her wastefulness involved him in debt. He did not re-
proach, though he tried to convince and instruct her. She
loved him ; and weeping rejilied, ' I try to do the best I can ;
but when I lived at home, mother always took care of ev-
erything.' Finally, poverty came upon him ' like an arm-
ed man ;' and he went into a remote town in the Western
States to teach a school. His wife folded her hands, and
cried ; while he, weary and discouraged, actually came
borne from school to cook his own supper. At last, his
patience, and her real love for him, impelled her to exer-
tion. She promised to learn to be useful, if he would teach
lier. And she did learn ! And the change in her habits
gradually wrought such a change in her husband's fortune,
that she might bring her daughters up in idleness, had not
experience taught her that economy, like grammar, is a
rery hard and tiresome study, after we are twenty years
old.
Perhaps some will think the evils of which I have been
speaking arc confined principally to the rich ; but 1 am con-
vinced they extend to all classes of people. All n^anual em-
ployment 15 considered degrading ; and those who are coro
98 HINTS TO PERSONS
pelled to do it, try to conceal it. A few years since, very
respectable young men at our colleges, cut their own wood,
and blacked their own shoes. Now, how few, even of the
sons of plain farmers and industrious mechanics, have mor-
al courage enough to do without a servant ; yet when they
leave college, and come out into the battle of life, they
must do without servants ; and in these times it will be for-
tunate if one half of them get what is called ' a decent liv-
ing,' even by rigid economy and patient toil. Yet I would
not that servile and laborious employment should be forced
upon the young. I would merely have each one educated
according to his probable situation in life ; and be taught
that whatever is his duty, is honorable ; and that no mere-
ly external circumstance can in reality injure true dignity
of character. I would not cramp a boy's energies by com-
pelling him always to cut wood, or draw water ; but I would
teach him not to be ashamed, should his companions hap-
pen to find him doing either one or the other. A few
days since, I asked a grocer's lad to bring home some ar
ticles I had just purchased at his master's. The bundle
was large; he was visibly reluctant to take it; and wished
very much that I should send for it. This, however, was
impossible ; and he subdued his pride ; but when I asked
him to take back an empty bottle which belonged to the
store, he, with a mortified look, begged me to do it up neat-
ly in a paper, that it might look like a sm.all package. Is
this boy likely to be happier for cherishing a foolish pride,
which will forever be jarring against his duties ? Is he in
reality one whit more respectable than the industrious lad
who sweeps stores, or carries bottles, without troubling him-
self with the idea that all the world is observing his little un-
important self? For, in relation to the rest of the world,
each individual is unimportant ; and he alone is wise who
forms his habits accordmg to his own wants, his own pros-
pects, and his ov/n principles.
OF MODERATE FORTUNE. 9*
TRAVELLING AND PUBLIC AMUSEMENTS.
There is one kind of extravagance rapidly increasing in
this country, which, in its effects on our purses and our hab-
its, is one of the worst kinds of extravagance ; 1 mean the
rage for travelling, and for public amusements. The good
old home habits of our ancestors are breaking up — it will
be well if our virtue and our freedom do not follov/ them !
It is easy to laugh at such prognostics, — and we are well
aware that the virtue we preacli is considered almost obso-
lete,— but let any reflecting mind inquire how decay has
begun in all republics, and then let them calmly ask them-
selves whether we are in no danger, in departing thus rap-
idly from tlie simplicity and industry of our forefathers.
Nations do not plunge at once into ruin — governments
do not change suddenly — the causes which bring about the
final blow, are scarcely perceptible in the beginning ; but
they increase in numbers, and in power; they press hard-
er and harder upon the energies and virtue of a people j and
the last steps only are alarmingly hurried and irregular. A
republic without industry, economy, and integrity, is Sam-
son shorn of his locks. A luxurious and idle republic!
Look at the phrase ! — The words were never made to be
married together ; every body sees it would be death to
one of them.
And are not we becoming luxurious and idle ? Look at
our steamboats, and stages, and taverns ' There you will
6nd mechanics, who have left Jebts and employment to
take care of themselves, while they go to take a peep at
the great canal, or the opera-dancers. There you wii^
find domestics all agog for their wagcs-worUi of travelling j
why should they look out for ' a rainy day ?' There are
hospitals enough to provide for them in sickness ; and as
for marrying, they have no idea of that, till they can find
a man who will support them genteelly. There you will
find mothers, who have left the children at home witli
Betsey, while they go to improve their minds at the Moun
tain House, or the Springs.
9»
100 HINTS TO rERSONS
If only the rlcli did this, all would be well. Th&y ben-
efit others, and do not injure themselves. In any situation,
idleness is their curse, and uneasiness is the tax they must
pay for affluence ; but their restlessness is as great a ben-
efit to the community as the motions of Prince Esterhazy,
when at every stej) the pearls drop i'rom his coat.
People of moderate fortune have just as good a right to
travel as the weakhy ; but is it not unwise ? Do they not
injure themselves and their families ? You say travelling
is cheap. So is staying at liorne. Besides, do you count
all the costs ?
The money you pay for stages and steamboats is the
smallest of the items. There are clothes bought which
would not otherwise be bought ; those clothes are worn
out and defaced twenty times as quick as the/ would have
been at home ; children are perhaps left with domestics, or
strangers ; their healih and morals, to say the least, undei
very uncertain influence ; your substance is wasted in your
absence by those who hmve no self-interest to prompt them
to carefulness ; you form an acquaintance with a multitude
of people, who will be sure to take your house in their
R-ay, when they travel next year ; and finally, you become
so accustomed to excitement, that home appears insipid,
and it requires no small effort to return to the quiet routine
of your duties. And what do you get in return for all this }
Some pleasant scenes, which will soon seem to you like a
dream ; some pleasant faces, which you will never see
again ; and much of crowd, and toil, and dust, and bustle.
I once knew a family which formed a striking illustration
of my remarks. The man was a farmer, and his wife was
an active, capable woman, with more of ambition than
sound policy. Being in debt, they resolved to take fash-
ionable boarders from Boston, during ihe summer season.
These boarders, at the time of their arrival, were project-
ing a Jaunt to the Springs ; and they talked of Lake George
crystals, and Canadiaa music, and EngUsh officers, and
* dark blue Ontario,' with its beautiful little brood of lake-
lets, as Wordsworth would call them ; and how one lady
was dressed superbly at Saratoga ; and how another was
OF MODERATE FORTUNE. 101
scandalized for always happening to drop her fiin in the vi-
cinity of the weahhiest beaux. All this fired the quiet im-
agination of the good fanner's wife ; and no .sooner had tiie
boarders departed to enjoy themselves in sp!\e of heat, and
dust, and fever-and-ague, than she state^' uer determina-
tion to follow them. ' Why have we not as good a right to
travel, as they have r' said she; ' they have paid us money
enough to go to Niagara with ; and it really is a shame
for people to live and die so ignorant of their own country.'
' But then we want the money to pay for that stock, which
turned out unlucky, you know.' ' Oh, that can be done
next summer ; we can always get boarders enough, and
those that will pay handsomely. Give the man a mortgage
of the house, to keep him quiet till next summer.' ' But
what will you do with the children ?' ' Sally is a very smart
girl ; I am sure she will take as good care of them as if )
were at home.'
To make a long story short, the farmer and his wife con-
cluded to go to Quebec, just to show they had a right to
put themselves to inconvenience, if they pleased. They
went ; spent all their money ; had a watch stolen from them
in the steamboat ; were dreadfully sea-sick off Point Judith ;
came home tired, and dusty ; found the babe sick, because
Sally had stood at the door with it, one chilly, damp morn-
tng, while she was feeding the chickens ; and the eldest
girl screaming and screeching at the thoughts of going to
bed, because Sally, in order to bring her under her author-
ity, had told her a frightful ' raw-hcad-and-bloody-bones'
story ; the horse had broken into the garden, and made
wretched work with the vegetables ; and fifty pounds of
butter had become fit for the grease-pot, because the hoops
of the firkin had sprung, and Sally had so much to do,, that
she never thought of going to see whether the butter was
covered with brine. «
After six or eight weeks, the children were pretty well
restored to orderly habits; and the wife, being really a not-
able and prudent woman, resolved to make up for her lost
butter and vegetables, by doing without help through the
winter. When summer came, they should have boarders,
f02 HINTS TO PERSONS
she said ; and sure enough, tliey had hoarders in plenty
but not profitable ones. There were forty cousins, at
whose houses they had stopped ; and twenty peo))le who had
been very polite to them on the way ; and it being such a
pleasant season, and travelling so cheap, every one of these
people felt they had a right to take a journey ; and they
could not iielp passing a day or two with their friends at
the farm. One after anodier came, till the farmer could
bear it no longer. ' 1 tell you what, wife,' said he, ' 1 am
going to jail as fast as a man can go. If there is no other
way of putting a stop to this, I'll sell every bed in the house,
except the one we sleep on.'
And sure enough, he actually did this ; and when the
forty-first cousin came down on a friendly visit, on account
of what her other cousins had told her about the cheapness
of travelling, she was told they should be very happy to
sleep on the floor, for the sake of accommodating her, for
a night or two ; but the truth was, they had but one bed in
tlie house. This honest couple are now busy in payirg
off their debts, and laying by something for their old age.
He facetiously tells how he went to New York to have his
watch stolen, and his boots blacked like a looking glass ;
and sl)e shows her Lake George diamond ring, and tells how
die steamboat was crowded, and how afraid she v/as the
boi'-T would burst, and always ends by saying, ' After all, ii
was a toil of p.'^aure.'
However, it is not our farmers, who are in the greatest
danger of this species of extravagance ; for we look to that
class of people, as the strongest hold of republican simpli-
city, indusfy, and virtue. It is from adventurers, swindlers,
broken dov/n traders, — all that rapidly increasing class of
idlers, too genteel to work, and too proud to beg, — that
tve have mast reason to dread examples of extravagance.
A very respectable tavern-keoper has lately been driven
to establish a rule, that no customer shall be allowed to
rise from the table till he pays for his meal. ' I know it is
rude to give such orders to honest men,' said he, ' and
three years ago I would as soon cut off my hand as have
done it ; but now, travelling is so cheap, that all sorts of
OF iMODERATF. FORTUNE. 103
characters arc on the move ; and I find more than half of
tliem will get away, if they can, without paying a cent.'
With regard to public amusements, it is still worse.
Rope-dancers, and opera-dancers, and all sorts of dancers,
go through the country, making tliousands as they go,
while, from high to low, there is one universal, despairing
groan of ' hard limes,' ' dreadful gloomy times !'
These tilings ought not to be. People who have little
to spend, should partake sparingly of useless amusements;
those who are in debt should deny themselves entirely.
Let me not be supposed to inculcate exclusive doctrines.
I would have every species of enjoyment as open to the
poor as to the rich ; but I would have people consider well
« how they are likely to obtain the greatest portion of happi-
ness, taking the whole of their lives into view ; I would not
have them sacrifice permanent respectability and comfort
to present gentility and love of excitement ; above all, I
caution them to beware that this love of excitement does not
• grow into a habit, till the fireside becomes a dull place, and
The gambling table and the bar-room finish what the theatre
began.
If men would have women economical, they must be so
themselves. What motive is tliere for patient industry,
and careful economy, when the savings of a mondi are
spent at one trip to Nahant, and more than the value of a
much desired, but rejected dress, is expended during the
stay of a new set of comedians ? We make a great deal
of talk about being republicans ; if we are so in reality, we
shall stay at home, to mind our business, and educate our
children, so long as one or the other need our attention, or
can suffer by our neglect.
104 HINTS TO PEKS0N3
PHILOSOPHY AND CONSISTENCY,
Among all tiic fine things IMrs. Barbauld wrote, she nev-
er wrote anything better than lier essay on the Inconsis-
tency of Hmnan Expectations. ' Everything,' says she,
' is marked at a settled price. Our time, our labor, our
ingenuity, is so much ready money, which we are to lay
out to the best advantage. Examine, compare, choose, re-
ject; but stand to your own judgment; and do not, like
children, when you have purchased one thing, repine that
you do not possess another, which you wi'^'d not purchase.
Would you be rich ? Do you think thai the single point
worth sacrificing everything else to? You may then be
rich. Thousands have become so from the lowest begin-
nmgs by toil, and diligence, and attention to the minutest
articles of expense and profit. But you must give up the
pleasures of leisure, of an unembarrassed mind, and of a
free, unsusjiicious temper. You must learn to do hard, if
not unjust things ; and as for the embarrassment of a deli-
rate and ingenuous spirit, it is necessary for you to get rid
of it as fast as possible. You must not stop to enlarge
your mind, polish your taste, or refine your sentiments ;
but must keej) on in one beaten track, without turning aside
to the riglit hand or the left. " But," you say, " I cannot
submit to drudgery like this ; I feel a spirit above it." 'Tis
well ; be above it then ; only do not repine because you
are not rich. Is knowledge die pearl of price in your estima-
tion ? That too may be purchased by steady ajiplication,
aul long, solitary hours of study and reflection. " But," says
the man of letters, " what a hardship is it that many an
illiterate fellow, who cannot construe the motto on his coach,
shall raise a fortune, and make a figure, while 1 possess
merely the common conveniences of life." Was it lor for-
tune, then, that you grew pale over the midnight lamp, and
gave the sprightly years of youth to study and reflection?
You then have mistaken your path, and ill employed your in-
dustry. " What reward have I then for all my labor?" What
OF MOD.-^RATS FORTUXE. 105
reward ! A large; comprehensive soul, purged from vul-
gar fears and prejudices, able to interpret the works of man
and God. A perpetual spring of fresh ideas, and the con-
»<^ious digaity of superior intelligence. Good Heaven!
Vv-hat other reward can you ask ! " But is it not a reproach
upon the economy of Providence that such a one, who is
a mean, dirty fellow, should have amassed wealth enough
0 buy half a nation .^" Not in the least. He made him-
self a mean, dirty fellow, for that very end. He has paid
his health, his conscience, and his liberty for it. Do you
envy him liis bargain? Will you hang your liead in his
presence, because he outshines you in equipage and show?
Lift up your brow with a noble confidence, and say to your-
self, " I have not these things, it is true ; but it is because
1 have not desired, or sought th.em ; it is hecause I possess
something better. I have chosen my lot ! I am content,
and satisfied." The most characteristic mark of a great
mind is to choose some one object, which it considers im-
portant, and pursue that object dirough hfe. If we expect
llie purchase, we must pay the price.'
' There is a pretty passage in one of Lucian's dialogues,
where Jupiter complains to Cupid, that, though he has had
so many intrigues, he was never sincerely beloved. "In
order to be loved," says Cupid, "you must lay aside your
(Egis and your thunder-bolts ; 3'ou must curl and perfume
your hair, and place a garland on your head, and walk u'ith
a soft step, and assume a winning, obsequious deportment."
" But," replied Jupiter, " I am not wiHing to resign so
much of my dignity." *' Then," returned Cupid, " leave
off desiring to be loved."'
These remarks by Mrs. Barbauld are full of sound phi-
losophy, \Viio has not observed, in his circle of acquaint-
ance, and in the recesses of his own heart, the same m-
consistency of expectation, the same peevishness of discon-
Vent.
Says Germanicus, * There is ray dunce of a classmate
has found his v/ay into Congress, and is living amid the
perpetual excitement of intellectual minds, while I am
cooped up in an ignorant country parish, obliged to be al
105 HINTS TO PERSONS
tlie beck and call of every old woman, who happens to feel
uneasy in her mind.'
' Well, Germaniciis, i.he road to political distinction was
P'; open to you as to him ; why did you not choose it ?'
Oh, I could not consent to be the tool of a party ; to shake
jjands with the vicious, and flatter fools. It would gall me
to the quick to hear my opponents accuse me of actions 1
never committed, and of motives which worlds would not
tempt me to indulge.' Since Germanicus is wise enough
to know the whistle costs more than it is v/orth, is he not
unreasonable to murmur because he has not bought it ?
Matrona always w'cars a discontented look when she
hears the praises of Clio. ' I used to write her composition
for her, when we were at school together,' says she ; ' and
now she is quite the idol of the literary world ; while 1 am
never heard of beyond my own family, unless some one
happens to introduce me as the friend of Clio.' ' Why
not wTite, then ; and see if the world will not learn to intro-
duce Clio as the friend of Matrona ?' ' I write ! not for the
world ! I could not endure to pour my soul out to an un-
discerning multitude ; I could not see my cherished
thoughts caricatured by some soulless reviewer, and my
favorite fancies expounded by the matter-of-fact editor of
some stupid paper.' Why does Matrona envy what she
knows costs so much, and is of so little value ?
Yet so it is, thi'ough all classes of society. All of us cov-
et some neighbor's possession, and think our lot would
have been happier, had it been different from what it is.
Yet most of us could obtain worldly distinctions, if our hab-
its and inclinations allowed us to pay the immense price at
which they must be purchased. True wisdom lies in find-
ing out all d^e advantages of a situadon in which we arc
placed, instead of imagining the enjoyments of one in which
we are not placed.
Such philosophy is rarely found. The most perfect
sample I ever met was an old woman, who was apparent-
ly die poorest and most forlorn of the human species — so
true is the maxim which all profess to believe, and which
none act upon invariably, viz. that happiness does not de-
OF MODERATE FORTUNE. 107
pend on outward circumstances. Tlie wise woman, to
wliom I have alluded, wal/cs to Boston, from a distance of
Iwenty-five or thirty miles, to sell a bag of brown thread and
stockings ; and then patiently foots it back again with her
little gains- Her dress, though tidy, is a grotesque collec-
tion of ' slireds and patches,' coarse in die extreme. ' Why
don't you come down in a wagon?' said I, when I obser-
vea that she was soon to become a mother, and was evi-
dendy wearied with her long journey. ' We h'an't got any
b.orse,' replied she; ' the neighbors are very kind to me,
but they can't spare their'n ; and it would cost as much to
hire one, as all my thread will come to.' ' You have a
husband — don't he do anything for you .' ' He is a good
man; he does all he can ; but he's a cripple and an inva-
lid. He reels my yarn, and sjoecks the children's shoes.
He's as kind a husband as a woman need to have.' ' But
his being a cripple is a heavy misfortune to you,' said I.
' Why, ma'am, I don't look upon it in that light,' replied
the thread-woman ; ' I consider that I'v'e great reason to
be thankful he never took to any bad habits.' ' How ma-
ny children have you ?' ' Six sons, and five darters,
ma'am.' ' Six sons and five daughters ! What a family
for a poor woman to support !' ' It's a family, surely,
ma'am ; but there an't one of 'em I'd be willing to lose.
They are as good children as need to be — all willing to
work, and all clever to me. Even the litdest boy, when
he gets a cent now and then for doing a chore, will be sure
and bring it to ma'am.' ' Do your daughters spin your
thread .'' ' No, ma'am ; as soon as diey are old enougli,
they go out to sarvice. I don't want to keep them always
delving for me ; they are always willing to give me what
they can , but it is right and fair they should do a litde for
themselves. I do all my spinning after the folks are abed.*
* Don't you Uiink you should be better off, if you had no
one but yourself to provide for r' ' Why, no, ma'am. I don't.
If I had'nt been married, I should always have had to work
as hard as I could ; and now I can't do more than that.
My children are a grca' comfort to me ; and 1 look forward
10
108 HINTS TO PERSONS
to the time when they'll do as much for me as 1 hare done
for them.'
Here was true philosophy! I learned a lesson from that
poor woman which I shall not soon forget. If I wanted
true, hearty, well principled service, I would employ chil-
dren brought up by such a mother.
REASONS FOR HARD TIMES.
Perhaps there never was a time when the depressing
effects of stagnation in business were so universally felt, ail
the world over, as they are now. — The merchant sends
out old dollars, and is lucky if he gets the same number
of new ones in return ; and he who has a share in manu-
factures, has bought a ' bottle imp,' which he will do well
to hawk about the street for the lowest possible coin. The
effects of this depression must of course be felt by all
grades of society. Yet who that passes through Cornhill at
one o'clock, and sees the bi'ight array of v.'ives and daugh-
ters, as various in their decorations as the insects, tlie birds
and the shells, would believe that the comm.unity was stag-
gering under a weight which almost paralyzes its move-
ments? 'Everything is so cheap,' say the ladies, ' that it
is inexcusable not to dress well.' But do they reflect why
things are so cheap ? Do they know how much wealth has
been sacrificed, how many famihes ruined, to produce this
boasted result ? Do they not know enough of the machin-
ery of society, to suppose that the stunning effect of crash
after crash, may eventually be felt by those on whom tliey
depend for support ?
Luxuries are cheaper now than necessaries were a few
years since ; yet it is a lamentable fact, that it costs more
to hve now than it did formerly. ^Vhen silk was nine shil-
lings per yard, seven or eight yards sufficed for a dress;
OF MODERATE FORTUNE. 109
now ii Is four or five shillings, sixteen or twenty yards will
hardly satisfy the mantuainakcr.
If this extravagance were confined to the wealthiest class-
es, it would be productive of more good than evil. But
if the ricli have a new dress every fortnight, people of mod-
erate fortune will have one every month. In this way, fine-
ry becomes the standard of respectability ; and a man's
cJoth is of more consequence than his character.
]Men of fixed salaries spend every cent of ilieir income,
and then leave their children to depend on the precarious
charity and reluctant friendship of a world they have wast-
ed their substance to please. Men who rush into enter-
prise and speculation, keep up their credit by splendor ;
and should they sink, they and their families carry with
them extravagant liabits to corrode their spirits with discon-
tent, perchance to tempt llicm into crime. ' I know we
are extravagant,' said one of my acquaintance, the other
day; ' but how can I help it? Aly iiusband does not like.
to see his wife and daughters dress more meanly than those
with whom they associate.' ' Then, my dear lady, your
husband has not as much moral dignity and moral courage
as I thought he had. He should be content to see his v.-ife
and daughters respected for neatness, good taste, and at-
tractive manners.' ' This all sounds very well in talk,' re-
plied the lady; 'but, say what you will about pleasing and
intelligent girls, nobody will attend to them unless they
dress in the fashion. If my daughters were to dress in the
plain, neat style you recommend, they would see all theii
acquaintance asked to dance more frequently than them-
selves, and not a gentleman would join them in Cornhill.'
' I do not believe this in so extensive a sense as you do.
Girls may appear genteelly williout being extravagant , and
diough some fops may know the most approved color for
a ribbon, or tho newest arrangement for trimming, I believe
gentlemen of real character merely notice whether a lady's
dress is generally in good taste, or not. But, granting your
statement to be true, in its widest sense, of what consequence
is it? IIow much will the whole happiness of your
daughter's life be affected by her dancing some fifty time^
110 HINTS TO PERSONS
less than her companions, or wasting some few hours less
in the empty conversation of coxcombs ? A man often ad
mires a style of dress, which he would not venture to sup-
port in a wife. Extravagance has prevented many mar-
riages, and rendered still more unhappy. And should your
daughters fail in forming good connexions, what have you
to leave them, save extravagant habits, too deeply rooted
to be eradicated. Think you those who now laugh at
them for a soiled glove, or an unfashionable ribbon, will
assist their poverty, or cheer their neglected old age.-* No;
they would find them as cold and selfish as they are vsin.
A few thousands in the bank are worth all the fashionable
friends in Christendom.'
Whether my friend was convinced, or not, I cannot say j
but I sav/ her daughters in Cornhill, the next week, with
new French hats and blonde veils.
It is really melancholy to see how this fever of extrava-
gance rages, and how it is sapping the strength of our hap-
py country. It has no bounds ; it pervades all ranks, and
characterizes all ages.
I know the wife of a pavicr, who spends her three hun-
dred a year in ' outward adorning,' and who will not con-
descend to speak to her husband, while engaged in his hon-
est calling.
Mechanics, who should have too high a sense of their
own respectability to resort to such pitiful competition,
will indulge their daughters in dressing like the wealthiest j
and a domestic would certainly leave you, should you dare
advise her to lay up one cent of her wages.
' These things ought not to be.' Every man and every
woman should lay up some portion of their income, whetli-
er that income be great or small.
OF MODERATE rORTUNE. Ill
HOW TO ENDURE POVERTY.
That a thorough, religious, useful education is the best
security against misfortune, disgrace and poverty', is univer-
sally believed and acknowledged ; and to this we add the
firm conviction, that, when poverty comes (as it sometimes
will) upon the prudent, the industrious, and the well-in-
formed, a judicious education is all-powerful in enabling
them to endure the evils it cannot always prevent. A mind
full of piety and knowledge is always rich ; it is a bank that
never fails ; it yields a perpetual dividend of happiness.
In a late visit to the alms-house at , we saw a re-
markable evidence of tlie truth of this doctrine. Mrs. '
was early left an orphan. She was educated by an uncle
and aunt, both of whom had attained the middle age of life.
Theirs was an industrious, well-ordered, and cheerful fam-
ily. Her uncle was a man of sound judgment, liberal feel-
higs, and great knowledge of human nature. This he
showed by the education of the young people under his
care. He allow-ed them to waste no time ; every moment
must be spent in learning something, or in doing something.
He encouraged an entertaining, lively style of conversation,
but discountenanced all remarks about persons, families,
dress, and engagements ; he used to say, parents were not
aware how such topics frittered away the minds of young peo-
ple, and what inordinate importance they learned to attach
to them, when they heard them constantly talked about.
In his family, Sunday was a happy day; for it was made
a day of religious instruction, without any unnatural con-
straint upon the gayety of the young. The Bible was the
text book; the places mentioned in it w-ere traced on maps ;
the manners and customs of different nations were explain-
ed ; curious phenomena in the natural history of those coun-
tries were read ; in a word, everything was done to cherish
a spirit of humble, yet earnest inquiry. In this excellent
family jNIrs. remained till her marriage. In the course
of 6fteen years, she lost her uncle, her aunt, and her hus-
112 HINTS TO PERSONS
band. She was left destitute, but supported herself com-
fortably by her own exertions, and retained the respect and
admiration of a large circle of friends. Thus she passed
her life in cheerfulness and honor during ten years ; at the
end of that time, her humble residence took fire from an
adjoining house in the nighttime, and she escaped by jump-
ing from the chamber window. In consequence of the in-
jury received by this fall, hor right arm was amputated,
and her right leg became entirely useless. Her friends
were very kind and attentive ; and for a short time she
consented to live on their bounty ; but, aware that the
claims on private charity are very numerous, she, with the
genuine independence of a strong mind, resolved to avail
herself of the public provision for the helpless poor. The
iiame of going to the alms-house had nothing terrifying or
disgraceful to her ; for she had been taught that conduct is
the real standard of respectability. She is there, with a
heart full of thankfulness to the Giver of all things; she is
patient, pious, and uniformly cheerful. She instructs the
young, encourages the old, and makes herself delightful to
all, by her various knowledge and entertaining conversa-
tion. Her character reflects dignity on her situation ; and
those who visit the establishment, come away with senti-
ments of respect and admiration for tiiis voluntary resident
of the alms-house.
What a contrast is afforded by the character of the wo-
man who occupies the room next hers ! She is so indo-
lent and filthy, that she can with difficulty be made to attend
to her own personal comfort; and even the most patient
are worn out with her perpetual fretfulness. Her mind is
continually infested with envy, hatred, and discontent.
She thinks Providence has dealt hardly with her ; that all
the world are proud and ungrateful ; and diat every one
despises her because she is in the alms-house. This pit-
iable state of mind is the natural result of her education.
Her father was a respectable mechanic, and might have
•)een a wealthy one, had he not been fascinated by the
OF MODERATE FORTUNE. 1 13
beauty of a thoughtless, idle, showy girl, whom he made
his wife. The usual consequences followed — he could not
earn money so last as she could spend it ; the house be-
came a scene of discord ; the daughter dressed in the fash-
ion ; learned to play on the piano; was taught to think thai
being engaged in any useful employment was very ungen-
teel ; and that to be engaged to he married was the chief
end and aim of woman ; the father died a bankrupt ; the
weak and frivolous mother lingered along in beggary, for a
while, and then died of vexation and shame.
The friends of the family were very kind to the daugh-
ter ; but her extreme indolence, her vanity, pertness, and
ingratitude, finally exhausted the kindness of the most gen-
erous and forbearing ; and as nothing could induce her to
personal exertion, she was at length obliged to take shelter
in the alms-house. Here her misery is incurable. She
has so long been accustomed lo think dress and parade
the necessary elements of happiness, that she despises all
that is done for her comfort; her face has setded into an
expression which looks like an imbodied growl; every
body is tired of hstening to her complaints; and even tlie
little children run away, when they see her coming.
May not those who have children to educate, learn a
good lesson from these women ? Those who have wealth,
have recently had many and hitter lessons to prove bow sud-
denly riches may take to tbemsclves wings ; and those who
certainly have but little to leave, should indeed beware how
they bestow upon their children, the accursed inheritance
of indolent and extravagant Iiabits.
APPENDIX
TO THB
AMERICAN FRUGAL HOUSEWIFE.
Those sentences marked with a st:ir relate to subjects mentioned in other parM
of tlie book.
To PRESERVE Green Currants. — Currants maybe kept fresh
for a year or more, if they are gathered when green, separated
from the stems, put into dry, clean junk bottles, and corked very
carefully, so as to exclude the air. They should be kept in a
cool place in the cellar.
Candles. — Very hard and durable candles are made in the
following manner : Melt together ten ounces of mutton tallow, a
quarter of an ounce of camphor, four ounces of beesM'ax, and two
ounces of alum. Candles made of these materials burn with a
very clear light.
*Varnished Furniture. — If you wish to give a fine soft polish
to varnished furniture, and remove any slight imperfections, rub
it once or twice a week with pulverized rotten-stone and linseed
oil, and afterward wipe clean with a soft silk rag.
Greajt. — The quantity of cream on milk may be greatly in-
creased by the following process : Have two pans ready in boil-
ing hot water, and when the new milk is brought in, put it into
one of these hot pans and cover it with the other. The quality
as well as the thickness of tlie cream is improved.
*Teeth. — Honey mixed with pure pulverized charcoal is said to
be excellent to cleanse the teeth, and make them white. Lime-
water with a little Peruvian bark is very good to be occasionally
used by those who have defective teeth, or an offensive breath.
Tainted Butter. — Some good cooks say that bad butter may
be purified in the following manner : Melt and skim it, then put
into it a piece of ivell-toastcd bread ; in a few minutes the butter
will lose its offensive taste and smell ; the bread will absorb it all.
Slices of potato fried in rancid lard will in a great measure ab-
sorb the unpleasant taste.
Tomatoes Pie. — Tomatoes make excellent pies. Skins taken
APPENDIX. 115
off with scalding water, stewed twenty minutes or more, salted,
prepared the same as rich squash pies^ only an egg or two more.
*It is a great improvement to the flavor of Pumpkin Pies to boil
the milk, stir the silled ptnnpkin into it, and let tliem boil up to-
gether once or twice. Tlie pumpkin swells almost as murii as
Indian meal, and of course absorbs more inilk thi'.n v.iipn stirred
together cold ; but the taste of the pie is mucli improved.
Some people cut pumpkin, string it, and dry it like apples. It
is a much better way to boil and sift tlie pumpkin, then spread
it out thin in tin plates, and dry liard in a warm oven. It will
keep good all the year round, and a little piece boiled up in milk
will make a batch of pies.
*Most people think Brass Kettles for washing are not as likely
to collect verdigris, if they are never cleaned in any other waj
than by wasliing in strong soapsuds just before they are used.
IxK Spots. — If soaked in warm milk before the ink has a chance
to dry, the spot may usually be removed. If it has dried in, rub
tabie-salt upon it. and drop lemon-juioe upon the salt. This an-
swers nearly as well as the salts of lemon sold by apothecaries.
If a lemon cannot be easily procured, vinegar, or sorrel-juice, will
answer. Wiiite soap diluted with vinegar is likewise a good
thing to take out ink spots.
Starch. — Frozen potatoes yield more flour for starch than
fresh ones. The frost may be taken out by soaking them in cold
water a few hours before cooking; if frozen very hard, it may be
useful to throw a little saltpetre into the water.
Feathers. — It is said tliat tumbled plumes may be restored to
elasticity and beauty by dipping them in hot water, then shaking
and drying them.
lev Steps — Salt strewed upon the door-steps in winter will
cause the ice to crack, so that it can be easily removed.
Flowers. — Flowers may be preserved fresli in tumblers or vasea
fay putting a handful of salt in the water, to increase its coldness.
White-washing is said to last longer if the new-slaked lime
be mixed with skim-milk.
HoRSE-Fi.iES. — Indigo-wced stuck plentifully about the Iiar-
ness tends to keep flies from horses. Some make a decoction of
indigo-weed, and otliers of pennyroyal, and bathe horses witii it,
to defend tiicm from insects.
Pine Appx es will keep much better if tlie green crown at top
116 THE PROOAt. UOUSEWIFS*
be twisted off. The vegetation of the crown takes the goodness
from the fruit, n the same way that sprouts injure vegetables.
The crown can be stuck on for ornament, if necessary
*The Piles. — Those who have tried other remedies for this
disorder in vain, have found relief from the following medicine :
Stew aiiandful of low mallows in about three gills of milk ; strain
it, and mix about half tiie quantity of West India molasses with
it. As warm as is agreeable.
Warts. — It is said that if the top of a wart be wet and rubbed
two or three times a day with a piece of unslaked lime, iX cures
the wart soon, and leaves no scar.
*Cancers. — The Indians have great belief in the efficacy of
poultices of stewed cranberries, for the relief of cancers. They
apply them fresh and warm every ten or fifteen minutes, night
and day. Whether this will effect a cure I know not ; I simply
know that the Indians strongly recommend it. Salts, or some
simple physic, is taken every day during the process.
Ear- Wax. — Nothing is better than ear-wax to prevent the
painful effects resulting from a wound by a nail, skewer, &-c. It
should be put on as soon as possible. Those who are troubled
with cracked lips have found this remedy successful when others
have fliiled. It is one of those sorts of cures, which are very likely
to be laughed at ; but I know of its having produced very bene-
ficial results.
*BuRNs. — If a person who is burned will patiently hold the in-
jured part in water, it will prevent the formation of a blister. If
the water be too cold, it may be slightly warmed, and produce
the same effect. People in general are not willing to try it for a
sufficiently long time. Chalk and hog's lard simmered together
are said to make a good ointment for a burn.
*Brdises. — Constant application of warm water ia very sooth-
ing to bruised flesh, and may serve to prevent bad consequences
while other things are in preparation.
Sore Nipples. — Put twenty grains of sugar of lead into a
vial with one gill of rose-v/ater ; shake it up thoroughly ; wet a
piece of sofl linen with this preparation, and put it on ; renew
tJiis as often as the linen becomes dry. Before nursing, wash
this off with something soothing ; rose-water is very good ; but
the best thing is quince-seed warmed in a littJe cold tea until the
liquid becomes quite glutinous. Tliis application is alike healing
and pleasant.
A raw onion is an excellent remedy for tlie Sti!<g of a Wasp.
ArrENDix. 117
Corns. — A corn may be extracted from the foot by bindinor on
half a ra^vr cranl)erry, with the cut side of the fruit upon the foot.
I liave known a very old and troublesome corn drav/n out in this
way, in tiie courso of a few nights.
IIeart-Burx. — Eat magnesia for tlie heart-burn.
CiiLoniDE OF Lir.iE. — A room may be purified from offensive
smells of any kind by a i^cw spoonsful of chloride of lime dis-
solved in water. A good-sized saucer, or some similar vessel, is
large enough for all common purposes. The article is cheap, and
is invaluable in the apartment of an invalid.
Eggs in Winter.— The reason hens do not usually lay cgga
in the winter is that the gravel is covered up with snow, and
therefore they are not furnished with lime to form the shells. If
die bones left of meat, poultry, &c. are pounded and mixed with
their food, or given to them alone, they will eat them very eager-
ly, and will lay eggs tlie same as in summer. Hens fed on oata
are much more likely to lay well than those fed on corn.
Pearls. — In order to preserve the beauty of pearl ornamenta,
they should bo carefully kept from dampness. A piece of paper
torn off and rolled up, so as to present a soft, ragged edge, is the
best thing to cleanse them with.
Varnisiiixg Gilded Fraimes. — It is said that looking-glass
frames may be cleansed with a damp clotli, without injury, pro-
vided they are varnished with the pure ivhile alcoholic varnish,
used for "transferred engravings and otlior delicate articles of
fancy-worlc. This would save the trouble of covering and un-
covering picture-frames with the change of t!ie seasons. I never
heard how many coats of varnish were necessary, but I should
think it would be safe to put on more than one.
Cologne Water. — One pint of alcohol, sixty drops of laven-
der, sixty drops of bcrgamot, sixty drops of essence of lemon,
sixty drops of orange water. To be corked up, and well shaken.
It is better for considerable age.
Grease Spots. — Magnesia rubbed upon the spot, covered
with clean paper, and a warm iron placed above, will usually
draw out gre;iso. Wiiere a considerable quantity of oil has been
Bpilled. it will be necessary to repeat the operation a great many
times, in order to extract it all.
Receipt for making excellent Bread without Yeast. —
Scald about two handsful of Indian meal, into wliich put a little
salt, a:;d ad n:ucli cold water xi will make it rntlicr warmer llian
113 THK FHUGAL HOL'SEWIFE.
now milk ; then stir in wheat flour, till it is as thick as a family
pudding, and set it down by the fire to rise. In about half an
hour, it generally grows thin ; you may sprinkle a little fresh flour
on the top, and mind to turn the pot round, that it may not bake
to the side of it. In three or four hours, if you mind the above
directions, it will rise and ferment as if you had set it with hop
yeast ; v/lien it does, make it up in soft dough, flour a pan, put
in your breod, set it before the fire, covered up, turn it round to
make it equally v,-arm, raid in about half an hour it will be light
enough to bake. It suits best to bake in a Dutch oven, as it
should be put into the oven as soon as it is light.
Rice Jelly. — Boil a quarter of a pound of rice flour with half
a pound of loaf sugar, in a quart of water, till the whole becomea
one glutinous mass, then strain off the jelly and let it stand to
cool. This food is very nourishing and beneficial to invalids.
Apple I\Iarmalade. — Scald apples till they will pulp from the
core ; take an equal weight of sugar m large liunps, and boil it
in just water enough to dip the lumps well, until it can be skim-
med, and is a thick syrup ; mix this with tlie apple pulp, and
simmer it on a quick fire for fifteen minutes. Keep it in pots
covered with paper dipped in brandy.
Quince Marmalade. — To two pounds of quince put three
quarters of a pound of nice sug3r, and a pint of spring water.
Boil them till they are tender ; then take them up and bruise
them ; again put them in the liquor, and let them boil three
quarters of an hour, then put it into jars, covered as mentioned
above. Tliose who like things very sweet put an equal quantity
of quince and sugar ; but I think tlie flavor is less delicious.
Raspberry Jam. — Talce an equ2.1 quantity of fruit and sugar.
Put the raspberries into a pan, boil and stir them constantly till
juicy and well broken ; add as much sugar, boil and skim it till
it is reduced to a fine jam. Put it away in the same manner as
other preserves.
BLAjfc-MA>'GER. — Soil two ounccs of isinglass in one pint and a
half of nev,' milk ; strain it into one pint of thick cream. Sweeten
it to your taste, add one cup of rose-water, boil it up once, let it
settle, and put it in your moulds.
Some prefer to boil two ounces of isinglass in three and a half
pints of water for half an hour, then strain it to one pint and a half
of cream, sweeten it, add a teacup of rose-water, and boil up once.
Isinglass is the most expensive ingredient in blanc -manger.
Some decidedly prefer the jelly of calves' feet The jelly is ob-
tained by boiling fjur feet in a gallon of water till reduced to a
quart, strained, coo-led, and skimmed. A pint of jelly lO a pint
APPENDIX. 119
of cream ; in oUier respects done tne same as isino;las3 oianc-
Tianger. Some boil a stick of cinnamon, or a grated lemon-peei,
a the jelly. The moulds should be made tlioroughly clean* and
wet with cold water ; tlie -white of an egg, dropped in and shook
round the moulds, will make it come out smooth and handsomely.
Pork Jkllt. — Some people like the jelly obtained from a boil-
ed hand of pork, or the feet of pork, prepared in the same way as
calf 's-foot jelly ; for which see page .31.
The cloths, or jelly-bags, through which jelly is strained, should
bo first wet to prevent waste.
Cranberrt Jelly. — Mix isinglass jelly, or calf's-foot jelly,
with a double quantity of cranberry juice, sweeten it with fine
loaf sugar, boil it up once, and strain it to cocl.
Rich Custards. — Boil a pint of milk with lemon-peel and a
stick of cinnamon. While it is boiling, beat up the yolks of five
eggs with a pint of cream. When the milk tastes of the spice,
pour it to the cream, stirring well ; sweeten it to taste. Give the
custard a simmer, till of a proper thickness, but do not let it boil.
Stir the whole time one way. Season it with a little rose-water,
and a few spoonsful of wine or brandy, as you may prefer. When
put into cups, grate on nutmeg.
To PRESERVE Peaches. — Scald peaches in boiling water, but
do not let them boil ; take them out and put them in cold water,
then dry tliem in a sieve, and put them in long, wide-mouthed
bottles. To a half dozen peaches put a quarter of a pound of
clarified sugar ; pour it over the peaches, fill up the bottles with
oraiidy, and stop them close.
CocoA->'UT Cakes. — Grate tlie meat of two cocoa-nuts, after
pealing off the dark skin ; allow an equal weight of loaf sugar,
pounded and sifted, and tlic rind and juice of two lemons. Mix
the ingredients well ; make into cakes about as big as a nutmeg,
with a little piece of citron in each. Bake tliem on buttered tin
ilieets about twenty minutes, in a moderately hot oven.
*To CLARIFY Sugar. — Put half a pint of water to a pound of
^ugar ; whip up the white of an egg and stir it in, and put it over
'Jie fire. When it first boils up, check it with a little cold water
the second time set it away to cool. In a quarter of an hour,
nkim the top, and turn the syrup off quickly, so as to leave the
fcedimcnt which will collect at the bottom.
*Ricn Wedding Cake. — One pound three quarters of flour, one
pound one quarter of butter, do. of sugar, one dozen eggs, two
pounds of currants, one gill of wine, half a giU of brandy, one pound
11
^ 'O THS FRUu'Al, HOTTSEWIFE.
of citron, cut in slices, a ivine-glass of rose-water, three quarters of
aa ounce of nutmeg, quarter of an ounce of cloves, the same of all-
spice. Tlie rind of two lemons grated in. See page 72 for baJdng.
Still richer Wedding Cake. — Three pounas of flour, three
pounds of butter, three pounds of sugar, twenty-eight eggs, six
pound:5 of currants, and six pounds of seeded raisins ; one ounce
of cinnamon, one ounce of nutmeg, three quarters of an ounce of
cloves, half an ounce of mace, one pound of citron, two glasse*
of brandy, tv/o glasses of rosc»-water, and one glass of wine. Foi
balcing, see page 72.
♦Frosting tok Cake. — It is a great improvement to squeeze r
little lemon-juice into the egg and sugar prepared for frostinj
It gives a liiTe flavor, and makes it extremely white. Tor frost-
ing, see directions, page 72.
Whip Svllaeub. — One pint of cream, one pint of wine, tlie
juice and grated peel of a lemon, and the wliite of two eggs;
sweeten it to your taste, put it into a deep vessel, and whip it to
a light froth. Fill your glasses with the froth as it rises. It is a
good plan to put some of the froth in a sieve, over a dish, and
have it in readiness to heap upon the top of your glasses after you
have filled them. Some people put a spoonful of marmalade or
jelly at the bottom of the glasses, before they are filled.
Lobster Salad. — The meat of one lobster is extracted from
the shell, and cut up fine. Have fresh hard lettuce cut up verv
fine ; mix it with the lobster. Make a dressing, in a deep plate, of
the yolks of four eggs cut up, a gill of sweet oil, a gill of vinegar
half a gill of mustard, half a teaspoonful of cayenne, half a tea-
spoonful of salt; all mixed well together. To be prepared just
before eaten. Chicken salad is prepared in the same way, only
chicken is used instead of lobster, and celery instead of lettuce.
EscALOPED OrsTERS. — Put crumhlcd bread around the sides
and bottom of a buttered dish. Put oysters in a skillet, and let
the heat just strike thens through , then take them out of the
shells, and rinse them thoroughly in the water they have stewed
m. Put half of them on the layer of crumbled bread, and season
with mace and pepper ; cover them with crumbs of bread and bit3
of butter; put in the rest of the oysters, season and cover them in
the same way. Strain their liquor, and pour over. If you fear
they will be too salt, put fresh water instead. Bake fifteen or
twenty minutes.
Fried Oysters. — After they are prepared from the shell, tliey
are dipped in batter, made of eggs and crumbs, seasoned with
nutmei^:, mace and salt, stirred up well. Fried in lard till browa
APPENDIX. ^l
Vkgetaele Ovster. — This vegetable is something like a
parsnip ; is planted about tlie same time, ripens about the same
time, and requires about tlie same cooking. It is said to taste
very much like real oysters. It is cut in pieces, after being
boiled, dipped in batter, and fried in the same way. It is ex-
cellent mixed with minced salt fish.
Partridges should be roasted ten or fifteen minutes longer
than chickens, that is, provided they are tliick-breasted and plump.
Being naturally dry,t]iey should be plentifully basted with butter.
EXTRACTS FROM THE ENGLISH FRUGAL HOUSEWIFE.
Ill was ihe intejilion of tlie author of the American Frugal Housewife, to have
given an Appeiulix from the Evslish Frugal Housewife; but upon exami-
nation, she found the book so little fitted to the wants of this couulry, thai
she has been able to extract but little.]
CuEESK is to be chosen by its moist, smooth coat ; if old cheese
be rough-coated, ragged, or dry at top, beware of worms. If it
be over-full of holes, moist and spongy, it is subject to maggots.
If soft or perished places appear, try how deep they go, for tha
worst part may be hidden.
Eggs. — To prove whether tliey are good or bad, hold the large
end of the egg to your tongue ; if it feels warm, it is new ; but
if cold, it is bad. In proportion to the heat or cold, is the good-
ness of the egg. Another way to know is to put the egg in a pan
of cold water ; the fresher the egg, the sooner it will fall to the
bottom ; if rotten, it will swim. If you keep your eggs in ashes,
salt or bran, put tiie small end downwards ; if you turn them end-
ways once a week, they will keep some months.
Veal. — If the vein in the shoulder look blue or bright red, it
m newly killed ; but if black, green, or yellov/, it is stale. The
'eg is known to be new by the stifiliess of the joint. The head
of a calf or a lamb is known by the eyes ; if sunk or wrinldcd, it
is stale ; if plump and lively, it is fresh.
Mutton.— If it be young, the flesh will pinch tender; if old, <(i
it will wrinkle and remain so. If young, the fat will easily part
from the lean ; if old, it will stick by strings and skins. Strontr,
rancid mutton feels spongy, and does not rise again easily, when
dented. The flceh of ewe mutton is paler, of a closer jraic, and
partn more easily.
122 THE FRUGAL HOUSEWIFE.
Beef. — Good beef has an open grain, and a tender, oily smooth-
ness ; a pleasant carnation color, and clear white suet, betoken
good meat ; yellow suet is not so good.
Pork. — If young, the lean will break in pinching, and if you nip
the skin with your nails, it will make a dent ; the fnt will be soft
and pulpy, like lard. If the lean be tough, and the fat flabby and
spongy, feeling rough, it is old, especially if the rind be stub-
born, and you cannot nip it with your nails. Little kernels, like
nail-shot, in the fat, are a sign that it is measly, and dangerous to
be eaten.
To judge of the age of Poultry, see page 53.
CARVING.
[Written for the American Frugal Housewife.]
To CARVE A Turkey. — Fix the fork firmly on one side of the
thin bone that rises in the centre of the breast ; tlie fork should be
j)\a.ceA parallel with the bone, and as close to it as possible. Cut
the meat from the breast lengthwise, in slices of about half an
inch in thickness. Then turn the turkey upon tlie side nearest
you, and cut off the leg and the wing ; when the knife is passed
between the limbs and the body, and pressed outward, the joint
■u'ill be easily perceived. Then turn the turkey on the other side,
and cut off the other leg and wing. Separate tlie drum-sticks
from the leg-bones, and the pinions from the wings ; it is hardly
possible to mistake the joint. Cut the stuffing in thin slices,
lengthwise. Take off the neck-bones, Avhich are two triangular
bones on each side of the breast ; this is done by passing the
knife from the back under the blade-part of each neck-bone, until
it reaches the end ; by raising the knife, the other branch will
easily crack off. Separate the carcass from the back by passing
the knife lengthv/ise from the neck downward. Turn tlie back
upwards, and lay the edge of tlie knife across the back-bone,
about midway between the legs and wings ; at the same moment,
place the fork within the lower part of the turkey, and lift it up ;
this will make the back-bone crack at the knife. The croup, or
lov/er part of the back, being cut off, put it on the plate, with the
rump from you, and split off the side-bones by forcing the loiife
through from the rump to the other end.
The choicest parts of a turkey are the side-bones, the breast,
INDEX. 127
J iundice, 23
Knife Handles, 9
Knives, washed, 14
Lamb, cooked, 49
Lard, 14, 15
Leaven, 80
Lemon Brandy, IS
Lemon Syrup, 20
Lettuce, 35
Loaf Cake, 72
Lobster, 60
Lockjaw 24
Mackerel, 58, 59, 60
I^Iangoes, 84
Marble Fireplaces, 12
Martinoes, 85
Mats for the Table, 10
Mattresses, 15
Maxims lor Health, 87 to 88
Meal, 9
Meat, Choice of, 43 to 46
Meat, corned and salted, 40 to 43
»Ieat Pie, 56
Meat in Summer, 17, 47
Milk Porridge, 32
Mince Meat, 50
Mince Pies, 66
ZSIolasses, 16, 29
Mortification, 27
Moths, 13
Mutton, corned and dried, 41
Mutton and Lamb, cooked, 49
Nasturtiop-seed, pickled, 85
Navarino Bonnets, 13
Nerves, excited, 37
Night Sweats, 29
Ointment of Elder Buds, 29
Ointment of Ground Worms, 26
Ointment of House Leek, 26
Ointment of Lard, 29
Ointment of Lard and Sulphur, 28
Oil, sweet, 18
Old Clothes, ..13
Onions, 33, 36
Ovens, heated, 78
Pancakes, 74
I'aper 15
Parsnips, 34
Pastry, 69
128 INDEX.
Peas, dry, 51
Peas, green, 34
Philosophy and Consistency, J04
Pickles, 84, Sr,
Pictures, covered, 17
Pie Crust, (ly
Pig, roasted, 50
Pigeons, 56
Piles 28, 37
Plum Puddings, 64
Potatoes, S4
Potato Cheese, 86
Pork, cooked, 49
Pork, salted, 40
Poultry, injured, 57
Poultry, young or old, 53
Preserves, ^ 81
Provisions, 17
Prunes, stewed, 33
Puddings, til to 65
Pump Handle, 16
Pumpkin Pie, 66
Rags, 12, 16
Raspberry Shrub 82
Rattlesnake-bite, 30
Reasons for Hard Times, 108
Red Ants, 21
Rennet Pudtiing, 62
Rhubarb or Persian Apple Pie, 69
Rice Bread, 73
Rice Pudding, 63
Ring-worms, 30
Run Rounds, 30
Rusty Crape, 11
Rusty Silk 19
Rye Paste, 21
*ago Jelly, 32
Salt Fish, 59
Salt Fish, warmed, 60
Sauces for Pudding, 65
Sausages 50
Short Cake, 75
Silk, washed, 14
Sinews, contracted, 26
Soap, 22, 23
Soda Powders, 20
Sore Mouth, 28
Sore Throat 26
Soup, 48
Souse, 52
Sponge Cake, 71
Spots on Furniture, Cloth, &c 10
Sprain, 24
INDEX.
129
Squashes, 3-1, 35
Squash Pie, 6b
Starch, i»
Stewed Prunes ^^
Sting of Bees,* 29
Stockina;s, ■ *^
Straw Beds, 1«
Straw Carpets, 21
Suet,
15
Sweet Marjoram St
Swellings, 21
Tapioca Jelly, • ^^
Tea, 8;|
Tea Cake, 71
Teeth, 12
Throat Distempe , 27
Toe Nails, SO
Tomatoes, • • ^5
Tongue,. 42,43
Tooth-ache, .^ ■'='
Tortoise-shell .'ombs, 20
Towels, ^1
Travellin<^ an Public Amusements, 99
Tripe, ..". 5?
Turkeys, a-'
Vapor Bath 2T
Veal , cookd, ■* '
Veo-etablef 33 to 3fe
Vials, ^l
Vinegar, 1'
Walnuts,'icklcd, 84
Wash-le her Gloves, 11
Water, tfrified, 14
"•A'ater, 'ft, 13
Wax, •
22
Weddi?Cake, 72
Wens ;V ^I
Whitp^id Gloves, 10, 13
Whoieberry Pie, 67
Whc-^'frry Pudding, 64
Wicl oi Lamps, Candles, &.c 10
Win Whey, 32
Wo'Cns, washed, 14
Wc''^Q Yarn, 11
W«iW 24
yst 79, 80
130
INDEX.
APPENDIX.
Apple Marmalade, 118
Beef, 122
Blanc Manger, 118
Brass Kettles, 115
Bread without yeast, 117
Bruises, IIG
Burns, llG
Butter, tainted, 114
Cancers, 116
Candles, 114
Carving. Directions for, 122, 123
Cheese,'. 121
Chloride of Lime, 117
Cocoa-nut Cakes, 119
Cologne Water, 117
Corns, 117
Cranberry Jelly, 119
Cream 1 14
Currants, green, preserved,. 114
Custards, rich, 119
Ear- Wax, ^W
Eggs, ; 121
Eggs in winter, 117
Feathers, 115
Flowers, 115
Frosting for Cake, 120
Furniture, 114
Grease Spots, 117
Fleart-Burn 117
Horse-Flies, 115
Icy Steps, 115
Ink Spots 115
Lobster Salad, 120
Mutton, 121
Oysters escaloped and fried, 120
Oysters, Vcgetc^le, 121
Partridges, . . . ). 121
Peaches, presuried, 119
Pearls, I. 117
Piles, 1 116
Pine Apples, . . . \. 115
Pork, .\ 122
Pork Jelly,. 119
Pumpkin Pies,. .. V 115
Pumpkin, dried, 115
Quince Marmalade ,\ US
Raspberry Jam,. .. .\ US
Rice Jelly, .\ 113
Sore Nipples, 1. . . . 11'
Starch, -I . . . llo
Sugar, clarified, 1.20, 119
Teeth, 114
Tomatoes Pie, 114
Varnishing Gilded Fra^s, 117
Veal, \^. 121
Warts,.. \ 116
Wasp-Sting 1 116
Wedding Cake, rich,. . .Ill 120
Whips, '120
White-washing, )tl5
\^ALUABLR' READING BOOKS ^OR SCHOOLS,
PUBLISHED BY
SA'vfuiaTi 3. & w^lijSvm wood,
>Sl I'EARI.SlFEEf— JSTEW tORK.
Ni'EW-YOKK READER, No. 1 : adapted to the '.(Rapaci-
ties of thft younger class of Learners ; being seleetipiis
pasy lessons calculated to inculcate morality stnd
piety. ,;-
NEW-YORK RE.^DEll, :«o. 2. beitig selecuup.-i hi
uvose air^ poefry, for itie u^'^'^of Sf-^vools.
N'KPiVY
>aDEE, \0. 3 : ,b%ing .suiCCuui.-. ..;
V ifoui iLo best 'vrivers ; cak||j.'J*'e 1 lo
it\ acquiriivg tlie 'i^t of Readi'^'^ ^-«'' ^^
fix his prijficipJes, cind inVpi
\meu3i--
Rea 'in<r and DeH.
jf^.ledu
ii<> ,Ao \vb''-'v-re
uauuri'
^■ic:
id
5EQI
illudej to ill
Oiajr
yo THE AN A LYTIC AL REAi:.. . .,, .^^^
the orig:na4 design 1*8 ext -;; ' d so as to «??) 4
plantition of phrases anc figurdii; "^ Jang
UEL PfTTNAM, ' -^'^MM^^k^^^-- ' -4
--^'■■^.