The American Frugal Housewife

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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

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Digitized by tlie Internet Arcliive in 2008 witli funding from IVIicrosoft Corporation littp://www.arcli ive.org/details/americanfrugallioOOcliil

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MUTTON 1. Le^.

Loin, l)est end. 3. Do. Chump do. 4. Neck, l>est do. 6. Do. fcjcra^ do. (). Shoulder. Breast.

Saddle, 2 Loins. L The Sperib. 2. Hand.

liclly, or Spring 4. Fore Loin. 6. Hind do. Lcff.

BEEF.

L Loin, best end. 2. Do. Chump do. Fillet.

4. Knuckle, hind. Do.

fore.

G. Neck, best end. 7. Do. scrag do. S. Blade Bone. Breast, best end 10. Do.

Brisket.

Hi7id Quarter. Sir Loin.

6. Veinv piece. 2. Rump.

7. Thick Flank 3. A itch Bone. 8. Tlnn do. Buttocic.

9. Leg.

5. 3Iouse do. Fore QtiorUr. 10. Fore Rib, 5 Ribs.

IL Middle do. 4 do.

12. Chuck, do.

13. Shoulder, or Leg Mutton piece.

Brisket.

15. Clod.

16. Neck, or Sticking piece. Shin.

13. Cheek

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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.

Pearl- Street.

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It has become necessary to change the tiilc of this work, to the " Amencan Frugal Housewife," because there is an English work of the same name, not adapted to the wants of 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.

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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 as well as materials. Notliing 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 every member should be employed either in earning or saving money. is money.' For this reason, cheap as stockings are, it is good economy to knit them. Cotton and woollen yarn are both cheap; hose 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 recommend knitting, that it is an employment. In this point of view, patchwork is good economy. indeed a foolish waste of time to tear cloth into bits for the sake of arranging it anew in fantastic figures; but a family may be kept out of idleness, and shillings saved, by thus using scraps of gowns, curtains, &.c. In the country, where grain is raised, it is a good plan to teach to prepare and braid straw for 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 as to be bought.

The sooner are laught to turn their faculties to some account, the better for them and for their parents. In country, we are apt to let children romp away (heir existence, till they get thirteen or fourteen is not It is not for the purses and pa-

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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; and taught to consider every day lost in which some tiling has not been done to assist others. Children can very early be taught to 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 the meadow, to be carried to market. Provided brothers and sisters go together, and are not allowed to go with bad 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 clothes in useless play.

enjoy themselves just as; 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 nothing but sickness induce you to spend more than nine shillii^gs; if you have one dollar a day, do not spend but sevent)-five cents; if you have half a dollar a day, be satisfied to spend forty cents. To associate influential and genteel people an appearance of equality, unquestionably has its advantages; particularly where is a family of sons and daughters just coming upon the theatre of life; but, like all external advantages, proper price, and may be bought too dearly.

They who never reserve a cent of their income, with which to meet any

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unforeseen calamity, ' pay too dear for whistle, whatever temporary benefits they may derive from society. Self-denial, in proportion to the narrowness of your income, eventually be tlie happiest and most respectable course for you and yours.

are prosperous, perseverance and industry will not fail to 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 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 It is only by experience tliat you can tell what will be the wants of your If you spend all your money, you you have purchased many things you do not want, and have no means left to get many tilings which you do vi'ant. enough, and more to get everything suitable to your situation, do not think you must spend it all, merely because you happen to have it.

Begin humbly.

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 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 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-

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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 extravagance of all classes of people. We never shall be prosperous 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 decorated, let them gently and gradually check this feeling by showing that 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 usually been written for the wealthy:

I have written for poor.

I have said nothing about rich cooking; those who can afford to be epicures will find the best of information ' Seventy-five Receipts.' 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

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to shai-e everylliing 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 uncomfortable.

tlie character of true economy to be as comfortable and genteel widi a as others can be In this family, when the father brought home a package, the older v.ould, of their own accord, put away the paper and twine neatly, instead of throwing them in the or tearing them to jiieces.

If the litde ones wanted a piece of twine to play scratch-cradle, or spin a top, it was, in readiness; and 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; 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 children, 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.

is true of avarice; but it so of economy. The man who is economical, is laying up for himself the permanent power of being 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 the good he does may be doubtful, 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.

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ODD SCRAPS FOR THE ECONOMICAL. If you would avoid waste in your family, attend to thfc following rules, and do not despise them appear so unimportant: 'many a little makes a mickle.' Look frequently to the pails, to see noticing is thrown to the pigs which 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 the vegetables are neither sprouting tior decaying:

if they are so, remove them to a dri^^i plt.cc, and spread them. Examine preserves, to see that they are n < oi.tracting mould; and your pickles, to see I hey are not growing soft and tasteless. As far as it is possible, have bits of bread eaten up before 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 proper care, 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.

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^lakc your own bread and 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 convenient; and therefore the rich are justifiable in employing; but tliose who are under the necessity of being economical, should make convenience a secondary objectthe 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. 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 strong salt and water. 1 never tried; but 1 know that silk pocket handkerchiefs, 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. seen the colors of calico, which faded at one washing, fixed by it.

Where one lives near a slaughterhouse, 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 in a phial.

One large spoonful of this in a gallon of warm water is suflicient.

is likewise excellent for taking out spots from bombazine, bombazet, he. After being washed in they look as well as when new. It nmst be thoroughly stirred the water, and not put upon the r-loth.

it is used without soap. 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 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.

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The covering of oil-flasks, sewed together with sti-ong tliread, and lined and bound neatly, makes tablemats.

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 to scorch; and the place should be rubbed with flannel while Spots in furniture may usually be cleansed by rubbing them quick and hard, with a flannel wet 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 the white of two eggs, and put on a feather, is the cleanest and surest bed-bug poison. What is left be thrown away:

it is dangerous to it about the house.

If the vermin are in your walls, fill up the cracks with verdigris-z^reen paint.* Lamps will have a disagreeable smell if you dip your wick-yarn in strong hot vinegar, and dry it.

Those who make candles it a great improvement 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 leather and whiting.

Thus treated, will retain its beauty to the last. There are two kinds of green paint; one is of no use in tlestroyin*? insects

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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.

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 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 Afer it has become inured to the heat, it 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 it will not be destroyed by acid or Clean a brass ketde, before using it for cooking, with salt and vinegar.

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 absolutely 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 It makes tlicm verv clean at first; but tbsj

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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 They should be dusted; the spots taken elf with a nice oiled cloth, and then rubbed dry with a soft rag.

Feathers very thoroughly dried before they are 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 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. is no need of expending soap upon:

boil them out in dirty suds, you irave done washing. Linen rags should be carefully saved; for they are exticmely in sickness.

If tliey have become dirty and worn by claaning alver, k.c., wash them, and scrape them into ';ot.

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THE FRUGAL H it SEWIFE. old coats, pantaloons, kc. have been cut up for boys, and are no loager capablo of being converted garments, cut strips, and employ the leisure moments of children, or domesiics. in sewing and braiding them for door-mats. are troubled to get soft water for washing, fiU a tub or barrel full of ashes, and fill 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 as rain 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. a white Navarino bonnet becomes soiled, rip it in pieces, and wash a sponge and soft water. it is yet damp, wash it two or tim.es with « clean sponge dipped a saifron tea, nicelv strained.

Repeat the bonnet is as dark a utrw as you v,ish.

Press it on the wrong side a iron, and it 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, tobacco,—indeed, almost any strong spicy smell,—is good to keep moths out of your chests and drawers.

But nothing 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» 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.

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Bottles that have been used for rose-water, should be 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 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 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 and clear as spring Four gallons may be purified by a tea-spoonful. Save vials and bottles.

Apothecaries and grocers will give something for If the botdes are of good thick glass, they will always be for botding cider or beer; but if 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 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; 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 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 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 and clean them often. Do not wrap knives and forks in woollens. Wrap diem in good, paper.

Steel is injured by lying in woollens.

If it be practicable, get a friend in the country to procure you a quantity of lard, butter, and eggs, at tlie time lliey are cheapest, to be put down for winter use. You

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likely to get them cheaper and 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 is sweetest in September and June; because food is tlien plenty, and not rendered bitter by frost.

Pack your butter in a clean, scalded firkin, cover 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 easily, and has a peculiar hardness and sweetness, if the cream is scalded and strained before it is used.

The cream 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 it forms a hard tlien wipe it dry, and put it in clean paper in linen bags. Preserve the backs of old letters to write upon. li' you 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 and tea stand in tin.

Scald youi wooden ware often; and keep your tin ware dry. 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

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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 the vinegar 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 pancakes and fritters. If very sour indeed, put a pint of molasses and water to it, and, two or three days after, put a lialf pint of vinegar; and in ten days it first rate 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 colored ones, and cotton separate "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 plenty of dish-water, and it hot.

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 improvement 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, 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 ^TDod.

Always have yoiur tinder-box and lantern ready

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THE FRUGAL H0USE^V1FE. 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 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.

stone is an excellent to keep a bit of fi-esh meat in the summer, v/hen you are afraid of its spoiling.

all the good bits of vegetables and meat collected dinner, and minced set away; thev may be in readiness to a little savoury mince me It for supper or breakfast.

the skins off your potatoes before they grow cold. Vials, which been 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; and see that your clotlies-pins are all gathered into a basket. Have plenty of crash towels in 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 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

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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 kept in separate bottles.

It h •>. good plan to preserve rose-leaves in brandy.

The flavor is pleasanter than rose-water; and 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 takes out a portion slimy matter, so injurious to health. They should be eaten with high seasoning.

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 in a large, dirty; for the hearth looks very clean, and is not liable to show grease spots. But if you wish to preserve the beauty 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.

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

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THE rrtUGAL UOL'SEWIFE.

a pretty rose 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. 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 quantity 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 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.

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 stirred up tolerably thick in white of eggs, makes a strong cement for glass and china. Plaster of Paris is still better j particularly for mending broken images of the same material.

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.

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THE FRCGAL HOUSEWIFE. Th(2 lemon syrup, usually sold at fifty ?ents a bottle, may be made much cheaper.

Those who use a quantity of it will it worth their while to make it.

about a pound of Havana sugar; it in water down to a quart; drop in the white of an egg, to clarify It; it; add one quarter of an oz. of tartaric acid or citric acid; do not 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 it is well to stir in the white of one egg, while; if put in it boils, the egg is apt to get hardened before 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 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 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 dissolved isinglass and dried, then dipped several times in white of egg and dried. When plain tortoise-shell combs are defaced, the polish may be renewed by rubbing them with pulverized rottenstone 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 thereby spoil tlieir complexions

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Tlie best way to cleanse gold is, to wash it in warm siicls made of delicate widi ten or drops of salvolatile 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 thoroughly dry.

]\yc paste is more adhesive than any other paste; because 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 shagbarks (of which they are more fond than of anything else) in the closet.

soon gathered it in troops.

She then put some corrosive sublimate in a cup; ordered the dish to be carried carefully to the fire, and all its contents brushed in; while she swept the few that dropped upon the shelf into the cup, and, with a feather, wet all the cracks from whence thcv came, with corrosive sublimate.

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 Many dreadful accidents happened in consequence of carelessness. Botdes which have contained 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 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 it in a kettle of cold water, and hang it over the As the water 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.

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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 colanders or sieves, each finer than tlie other, under it.

In the city, I believe, it is better to exchange ashes and grease for; 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 worth much.

Bore small holes in the bottom of a barrel, bricks around, and fill the barrel with ashes.

Wet the ashes well, but not enough to drop; let it soak dius three or days 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 barrel 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 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 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,

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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 difficulty in making ' corned originates 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 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; if it is buoyed up lialf "way, the lye is too; and that is just as bad. A bit of quick-lime, thrown in while the lye and grease are boiling together, is of service.

soap becomes tliick and ropy, cai-ry it down cellar in pails and empty it into a barrel. is trouble, because it does not need to; 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. stand in the sun, and be stirred every day. If it does not begin to look 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, because 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.

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SIMPLE REMEDIES.

Cotton wool, wet with sweet oil and paregoric, relieves the car-ache very s^oon. A good quantity of old cheese is best thing to eat, 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, or lard, and sprinkled witli yeilov/ Scotch snuff, i?

to have performed wonderful 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 molasses, it is said to t;7ke dov/n inflammation. In case of any scratch, or wound, from which the lockjaw 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.

be ahvays applied.

Spirits of turpentine is good to prevent the lock-jaw.

soft-soap, mixed with pulverized chalk, about as thick as batter, put, in a thin cloth or bag, upon the wound, is to be a preventive to dangerous disorder.

The chalk be kept moist,

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till the wound begins to discharge itself; when the patient will find rehef. If you happen to cut yourself slightly cookmg, bind on some fine salt: molasses is likewise good. boiled thoroughly in milk, so as to make quite a tliick porridge, in cases of dysentery. A tablespoonful of W, I. rum, a table-spoonful of sugar-baker's molasses, and quantity of sweet oil, well simmered together, is likewise good for this disorder; the oil softens the harshness of the other ingredients. Black or green tea, steeped in milk, seasoned widi nutmeg, and best of loaf sugar, is excellent for the dysentery.

Cork burnt to charcoal, 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 Flannel wet with brandy, powdered with Cayenne pepper, and laid the bowels, affords great rehef in cases of extreme distress, Dissolve as much table-salt in keen vinegar, as will ferment and work clear.

the foam is discharged, cork it up in a bottle, and put it away for use. A spoonful of in a gill of boihng water, is very efficacious in cases of dysentery and cohc* Whordeberries, commonly called huckleberries, dried, nre a useful medicine for Made into tea, and sweetened with are very beneficial, when, tlie system is in a restricted state, and the digestive powers 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 Blackberries 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

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Loaf sugar and brandy relieves a sore throat; Avhen very bad, it is good to inhale the steam of scalding hot vinegar through the tube of a tunnel. This should be tried carefully at lest the throat be scalded.

For children, it should be allowed to cool a little. A stocking bound on warm from the foot, at is good for the sore throat. An ointment made the common ground-worms, which boys dig to bait fishes, rubbed on with the hand, is 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 potash made of the lye 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.

must be removed in a (e\v days, and, if any protuberances remain in the wound, apply 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 is no physician at hand, cover it widi the scrapings of sole-leather, scraped coarse lint.

stops blood 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 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 it is put away to cool, makes a very cooling, soothing 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.

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THE FRUGAL llOCSEWIFE. People in general think tliey must go abroad for vaporbatlis; 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.

put herbs the water.

Steam baths are excellent for severe colds, and for some disorders in the bowels.

not be taken without the advice of an experienced nurse, or physician.

care should be taken not to renew the cold after; it would be doubly dangerous. are 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 or onions simmered in it, prepared a lump of butter, pepper, and salt, eaten just before one goes to bed, is 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 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 recommended.

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 preventive to mortification. The approach of mortification is generally shown by the formation of bhsters filled 'hod; water bhsters are not alarming.

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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; drank plentifully.

Wintei evergreen'"

is considered good for all humors, particularly scrofula.

Soma call it rheumatism-weed a tea made from it is supposed to check that painful disorder. An ointment of lard, sulphur, and cream-of-tartar, simmered 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 best things for a burn When children are brrned, it is difficult to make them endure 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 *'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.

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THE FRUGTAL HOUSEWIFE. 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 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 tooth-ache, when applied frequently to tho cheek.

A spoonful of ashes stirred in cider 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 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 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 or six times in succession, by being poured each time a pail-full of then simmered sliced onions, and cooled, is said, by old nurses, to make a salve, v/hich is almost infallible in curing inflammations produced by taking in wounds.

curds, made by pouring into warm 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. castor-oil with an equal quantity of milk, sweeten it with a litde sugar, it well, and, when cold, give it to children for drink.

They will never suspect it is medicine; and will even love the taste of it. As molasses is ofl^n given to children as a e;eni;le physic,

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THE FRUGAL HOUSEWITB. !t to know tliat West India molasses is a gentle catliartic, sugar-baker's molasses is slightly astringent.

If a fellon or run-round appears to be coming on 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 or in 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 nail can be raised up out of flesh, it be kept from entering, by putting a tuft of lint under it.

As this book may fall into the hands of those who cannot 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; the poison may not have 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 turpentine, 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 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 salt, white sugar, and nutmeg.

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THE fhugal housewife. EGG GRUEL.

is at once food and medicine. Some people have very great faith in its efficacy in cases of chronic dysentery.

It is made thus:

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 sweeten the best of loaf sugar, and 2;rate in a whole nutmeg; add a litde salt, if you it.

Drink half of it while it is warm, and the other half in two ARROW-ROOT JELLY. Put about a pint of water in a skillet to; slir up a 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. it with nutmeg and loaf sugar.

This is very light food for an invalid.

the system is in a relaxed state, tv/o teaspoonfuls of brandy may be put in. Milk and loaf sugar boiled, and a spoonful of fine flour, well mixed with a little water, poured in while the milk is is light food in cases of similar diseases. calf's foot jelly. Boil four feet in a gallon of water, it is reduced to a quart.

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 all materials together eight or ten 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 TAPIOCA jelly. Wash It two or three times, soak it or six hours simmer it in the same v/ater with bits of fresh Icmon-pecl

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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, it curdles the curds settle, strain it, and let it cool. It should not get more than blood-warm. A spoonful of rennet-w^ater hastens the operation. Made palatable loaf sugar and nutmeg, if the patient can bear it.

APPLE WATER.

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 stand 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 MILK PORRIDGE. Boil new milk; thoroughly milk m a bowl, and po'^r it into the kettle wliile the

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IS:

let it all six or eight minutes. pDople it thicker others; sliould 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 put into any nourishment; but in cases of dysentery, salt and nutmeg may be used freely:

in such cases too, more should be put in porridge, and boiled very thoroughly indeed.

STEWED PRUNES.

Stew them very gently in a small quantity of water, the stones slip out. Physicians consider them safe nourishment in fevers. VEGETABLES.

Parsnips 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 during the winter, and be hard, fresh, and spring.

Many farmers keep potatoes in the same way. Onions should be kept very dry, and never carried inio the cellar except in severe weather, when there is danger of their freezing. By no means let tliem be in the cellar after March sprout and spoil.

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

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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 halfThe lower part of a squash should be boiled half an hour; the neck pieces or tv/enty minutes longer.

Parsnips boil an hour, or an hour and a quarter, according to size.

New potatoes should boil fifteen or twenty minutes; three quarters of an hour, or an hour, is not too much for old; commonsized 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 The seed fend is opposite to 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 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 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 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 quarters, ac-

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THE FiniGAL UOUSEWiri! 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 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 Pearlash has effect 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 cooking.

Tomatoes should be skinned by pouring boiling 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. 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 tomatoes.

The vegetables should be squeezed up in the hand, salt put to them, and set by for twenty-four hours. After being passed through a sieve, cloves, allspice, pepper, mace, garhc, and whole mustard-seed added.

boiled down one third, and bottled 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) It is delicious with roast meat; and a cupful adds 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 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 fresh and tender, and may thus be kept good through the summer.

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It IS a good plan to boil onions in milk and water; it diminishes the strong taste of that vegetable. It is an excellent way of serving up onions, to chop them after they are boiled, and put them in a stewpan, with a salt, and pepper, and let them stew/about This gives them a fine flavor, ^lil they can be served up very hot. • /*'' HERBS.

All herbs should be carefully kept from 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 profit upon Sage is very useful both as a medicine, for die headache—when made into tea—and for all kinds of stuffing, when dried and rubbed into powder.

be kept light from the air.

Summer-savory is excellent to season soup, broth, and sausages.

As a medicine, it relieves the cholic. Pennyroyal 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 necessary to soften it in vinegar, or spirit, before 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 exposure 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

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THE FRUGAL. HOUSEWIFE. been prevented by it.

It should be drank when going to led; though it does good to drink it at any time. Hoarhound 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 disorder 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, to prevent a threatened fever.

It produces a fine perspiration.

taken in bed, and the patient kept 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; produce a and gentle perspiration. Horseradish is more povrerful.

It is excellent in cases of the agu(', placed on the part affected. Warmed in vinegar, and ^lapped. Succory is a very valuable herb.

The tea, sweetened with molasses, for the piles.

It is a gentle and [)3althy physic, a preventive of dyspepsy, humors, inflamti^ation, and all the evils resulting from a restricted stata of the system. Elder-blow tea has a similar effect. It is cool and soothing, and peculiarly efficacious either for babes or grown people, when the digestive powers are out of order. Lungwort, njaiden-hair, hyssop, elecampane and hoarh 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-marjoram; the best of all herbs for broth and stuffing.

It should be cathered in bud or blossom, and dried in a tinkitchen at a moderate distance from the; when dry, it should be immediately rubbed, sifted, and corked up in a bottle carefully.

English-mallows steeped in milk is good for the dysentery.

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THE FHUGAL HOUSEWIFE. CHEAP DYE-STUFFS. general rules are necessary to be observed in coloring.

The materials should be perfectly clean should be rinsed out in soft water; the article entirely wetted, or it will spot; light colors should be steeped 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 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 strained, if any settlings are perceptible,) will color a great many articles.

If you wish a deep blue, pour in more of the compound.

Cotton must not be colored; the vitriol destroys it; if the material you wish to color has cotton threads in it, it be ruined.

the things are thoroughly dried, they be washed in suds, and dried; this prevents any bad effects from the vitriol; if shut up from the air without being washed, there is danger of the texture being destroyed. If you wish to green, have your cloth free as possible from 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 spoonful or more of the blue composition. it up well with a clean stick, and dip the articles you have already colored yellow it, and will take a lively grass green This is a good plan for old bombazet curtains, dessert cloths,

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old flannel for covering a desk, &c; it is likewise a handsome color for ribbons. Balm blossoms, steeped in water, color a pretty roseThis answers very well for the linings oi" children's bonnets, for ribbons, Sec.

It fades in the course of one; but little trouble to recolor with it.

It merely requires 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 hke ' bird of paradise' 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 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 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 colors 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. 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 cotton cloth may be colored to advantage for petticoats, and pelisses for fittle girls.

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A very beautiful nankin color may likewise be obtained from birch-bark, set with alum. The bark should be covered with water, and boiled thoroughly in brass or tin. A bit of alum half as big as a hen's egg is sufFicient. If copperas 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 cellar 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 keeping a piece of corned beef a fortnight or more. people corn meat by throv/ing it into their beef barrel for a fev/ days; but this method does not make it so A little salt-petre rubbed in before you apply the common salt, makes the meat tender; but in summer it well to use it, because it prevents the other salt from impregnating; and the meat does not keep as well. Vv ish to salt fat pork, scald coarse salt in water md skim it, till the v/ill no longer melt in the 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 first few weeks, and if

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"ll the salt has all melted, tlirow in more. Tliis bnne, scalded and skimmed every time it is used, will continue good twenty years.

The rind of the pork should be packed towards the edge of the barrel. It is good economy to your own beef as well as 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 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, 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 crossed sticks, and make a fii'e at entrance.

Cobs, walnut-bark, or walnut-chips, are the best to use for smoking, on account of the sweet they give tlie meat.

The smallest pieces should be smoked forty-eight hours, and large legs four or five days. Some people prefer the mutton boiled as soon as it is taken the pickle, before it is smoked; others hang it up till it gets dry thoroughly, and eat it In tliin slices, like hung beef.

legs of meal are put in pickle, the thickest part of leg should bo placed uppermost, 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 thoroughly, and let litem lay twenty-four To each ham allow two ounces of salt-petre, one quart of common salt and one quart of molasses. baste them witli molasses; next rub in \hn. anlt-nntre: and.

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last of all, the common salt. They must be carefully turned 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, between.

When you take out a ham to cut for use, be sure and put it away in a dark place, well covered up; especially 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 pickle, for four or five weeks, are just as nice as those rubbed with so much care.

The pickle for pork and hung beef, be stronger for legs of mutton.

Eight pounds of salt, ten ounces of salt-petre and five pints of is enough for one hundred weight of meat.; water enough to cover the meat well—probably, four or gallons.

Any one can prepare bacon, or dried beef, very easily, in a common oven, according to the above directions.

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, considered a wonderful luxury. Neat's tongue should be full tln-ee hours.

If it nas been in salt long, it is well to soak it over night in cold Put it in to boil when the water is cold.

boil it in a small pot, it is well to change the water, when it has boiled an hour and a the fresh water boil before the half-cooked tongue is put in nicer for being kept in a cool place a day or two after being Nearly the same rules apply to salt beef. A six pound piece of corned beef should full three hours; and salt beef should be boiled four hours. The Salter m.eat is, the longer If very salt, it is well to put it in soak over night; change the cooking; and observe 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

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down with hea%7 weights for a day or two.

A small leg of bacon three hours; ten pounds; twelve pounds All meat should 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 mutton 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 boiled slowly an hour and a quarter, in little more than water to cover it, makes nice broth.

A spoonful of rice should be washed and thrown in with the meat.

About tv/enty minutes before it is done, put in a thickening, and 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 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.

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-

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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. it with pepper and salt, and butter, if you live on a farin, and have in plenty.

It should not be cooked on furiously hot coals, as it is very apt to scorch.

Sprinkle in a litde 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 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; 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 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 minute 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 parts ol beef, thinking they must be stringy; but, if boiled very ten'

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THE FRUGAL UOUSEWIFE. der^ the sinews are not perceived, and add, in fact, to tins richness of a soup. iliick part of a flank is the most profitable part in the whole ox to buy. It is not so handsome in appearance 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.

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.

Indeed, it is good for almost anything; and it is cheap, being 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 bought in preference to the rump.

It is lieartier food, and, of course, less can be eaten; and cheaper in price. The shoulder of veal is the most economical for 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.

line has the kidney upon it; the fore-quarter has the brisket on it.

is a sweet and delicate morsel; for this reason some people prefer the fore-quarter to nn" ot'.o- nnpj_

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Always buy a shoulder of pork for economy, for ing, or corning to Cut off the Jeg to be 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-quarter of mutton than a hind-quarter; 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 hindquarter 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 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 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, 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:

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 roast pork, and yields abundance of sweet fat, for shortening.

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COMMON COOKING.

It is necessary to be very careful of fresh meat in the summer season.

The moment it is brought into the house, 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 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 are better for being boiled with a small piece of salt Veal broth is ve-y good.

Veal soup should be slowly stewed for two hours. Seasoned the same as above. Some people like a little sifted summer-savory. Six or seven pounds of veal will roast in an hour and a Fried veal is better for being dipped in white of egg, and rolled in nicely pounded crumbs of bread, before 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

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hangs out of the pot while the head is cooking, all froth escape through it.

The brains, 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 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. water, thickened with flour and water, widi butter melted in it, is the proper sauce 5 some 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 stewed four hours over a slow 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, salt, pepper, twelve or sixteen onions, should be put m twenty minutes 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. have tomato catsup in the house, a cupful soup rich.

Some people put in crackers; some thin slices of crust, made nearly as short as common short', and some stir up two or three with milk and flour, and drop it in with a spoon. A quarter of an hour to each pound of beef is considered a good rule for roasting; but is too much when the bone is large, and the meat Six pounds of the rump should roast six quarters of an hour; but bony pieces 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.

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THE FIIUGAL hoCSEWIFE. ALAMODE BEEF.

Tie up a round of beef so as to keep it in shape 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 the stuffing to be made 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; turn out liquor, and put some skewers across the bottom of the pot, and lay the beef upon it, to bro\vn; turn it it may brown on both sides. Put rpint 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 in aa hour and a Lamb one i\Iutton is apt to; this may be helped by soaking the meat in a little 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 the water boils; and it should be boiled in as little water as possible; otherwise the flavor is injured. IMutton enough for a family of five or six should boil an hour and a A leg of lamb an hour, or little more than an hour, perhaps.

Put a little thickening into boiling water; 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 spoonful is enough for pints of water.

Seasoned with a little pepper and Summer-savory, or sage, rubDed tlirough a sieve, thrown in. Fresh pork should be cooked more than any other meat. A thick shoulder piece roasted fiJl two hours

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50' THE FKUGAL HOUSEWIFE. and a half; and other pieces less in proportion. The slight sickness occasioned by eating roasted pork may be prevented by soaking it in salt and water the night before you cook it.

If called to prepare it on short notice, it will answer to baste it with weak brine while roasting; and then turn the brine off, and throw it away.

PIG.

Strew fine salt over it an hour before it is put down. It not be cut entirely open; fill it up plump thick slices of buttered bread, salt, sweet-marjoram and sage.

Spit the head next the point of the spit; take off the joints of the leg, and boil them with the hver, a little whole pepper, allspice, and for gravy sauce.

The upper part of the legs must be braced down with skewers.

Shake on flour. Put a litUe water dripping-pan, and it often.

the eyes drop out, the pig is half done. it is nearly done, baste it with Cut off the head, split it open between the eyes.

Take out the brains, and chop them the liver and some sweet-marjoram and sage; put into melted butter, and when it has boiled minutes, add it to 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 seasoning for sausages. MINCE MEAT.

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

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SO well be disposed of in any other way. If you wish to it nice, mash 3-our vegetables fine, and chop your meat very fine.

it with what remains of sweet gravy, or roast-meat drippings, you may happen to have Two or three apples, pared, cored, sliced, and fried, to mix it, is an improvement. Some like a little sifted sage sprinkled in.

It is generally considered nicer to chop your meat fine, it in gravy, season it, and lay it upon a slice of toasted bread to he brought upon the table without being mixed with potatoes; but if you have cold vegetables, use BEANS AND PEAS.

Baked beans are a very simple dish, yet few cook them 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 times 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 family.

The rind of tlie pork should be slashed.

Pieces of alternately fat and lean, are the most suitable; cheeks are the best. A little pepper sprinkled among the beans, when they are placed in the bean-pot, will render them less unhealthy. should be just covered with water, when put 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 only difference is, they are not taken out of the scalding water, hut are allowed to stew in more 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.

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SOUSE.

Pigs' feet, ears, he, should be cleaned after being soaked 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 boiled as much as four or five hours, until they are too tender to be taken out with a fork. When taken from the ing put 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 quarter of a pound to one hundred weight:

to be poured on scalding hot.

TRIPE.

^ Tripe should be kept in water, or it will become too dry for cooking. The water in which it is kept should be changed or frequently, according to the warmth of the weather.

Broiled 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. does very well; but gravy is 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, according to the gravy you want.) the meat is about done, pour these drippings into a skillet, and let it boil. If it is not thick enough, shake in a; but be sure to let it boil, and be 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. are very particular about dark gravies, keep your dredging-box full of scorched flour for that purpose.

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POULTRY.

There are various ways of deciding about 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. 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 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.

young, 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 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 is better than a slow one; but they must be tended closely.

Slices of bread, buttered, salted, and peppered, put the stomacli (not the crop) are excellent.

Chickens should boil about an hour. If old, they shoul(

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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, into which put sweet herbs (marjoram or sage) according to your taste; if necessary, add pepper and; 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; a piece of butter about as big as a walnut, and a table-spoonful of flour, would be for the grav}^ The herbs should, of course, be pounded and sifted. Some, who love onions, slice two or three, and brown them the chicken.

slice a half lemon, and stew witli the chicken. Some add tomatoes 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, quarters of a pint of water, or veal broth, pepper, flour, butter, mace, sweet herbs pounded and sifted; it half an If it is too fat, skim it a little.

Just before it is done, mix the yolk of two a gill of cream, grate in a little nutmeg, it i?

thick and smooth, squeeze in half a lemon.

onions, stew some slices with the ingredients.

TO CURRY FOWL. '\ Fry out two or three slices of salt pork; cut the chicken 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.

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lay the chicken in again, and let it boil up a few minutes A half a pint of liquor is enough for one chicken. 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; It uith pepper and salt; some use nutmeg. Let h stew gently, until the chicken falls apart.

A Ihtle parsley, shred is an improvement. 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 full three quarterb of an hour.

The oil that drips from be nearly all turned off; it makes the gravy too greasy; and nice for sliortening.

b.- turned; when hardened, 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 fifteen or twenty minutes. Butter melted in boiling flour and water is proper sauce for lamb, mutton, turkeys, geese, chickens, and cut up parsley fine, and throw in.

capers put in Others heat oysters through on the gridiron, and 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 If you wish to plain stuffing, pound a cracker, or crumble some oread very fine, chop some raw salt pork very fine, sift 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.

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TUE FRUGAL HOUSEWIFE. Pigeons may be either roasted, potted or stewed. Porting is the best, and the least trouble.

After they are thoroughly picked and cleaned, put a small slice of sail pork, and a 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 stuffed and roasted before a smart Those who like birds just warmed through, would perhaps less time necessary.

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 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 If the meat be very lean, put in a piece of butter, or such sweet gravies as

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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 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 way, cover it with paste, and keep it slowly stewing that the 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 pepper sprinkled in; 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 pepper inside when you cook it.

Some people hang up poultry 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 fine, to be put the gravy, while the fowls are cooking; in diis case, the water they are boiled in be used to make the gravy. Cod has wliite stripes, and a haddock black stripes; hiay be known apart by this. Haddock is the best for frying; and cod is the best for boiling, or for a chowder. A tail is a sign of a poor; alv/ays choi^se a tliick

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When you are buying mackerel, pinch the belly to ascertain 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 is good.

It is cheaper to buy one large mackerel for ninepence, than two for pence half-penny each. Fish should not be put in to fry until the fat is boiling hot; it is very necessary to observe 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 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 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 fat, after the is fried, and putting in a little butter.

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 the hot fat, and pour in a boiling water:

well, as it boils, a minute or so. "veopie put in vinegar; but is easily added by those wno it.

A common sized cod-fish should be put in when the water is boiling hot, and boil about twenty minutes. Haddock 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 of six or seven. It should boil forty No fish put in till the water boils. Melted but ter for sauce. Clams should 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

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are done, by the shells starting wide open.

they are done, tliey should be taken from the shells, washed 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 cracker; and pepper, vinegar and to your 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 it out when done very brown; put in a layer of 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 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 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 lie in scalding hot water two or three hours The less water is used, and the is cooked at once, the better. Water thickened flour and water while boiling, with sweet butter put in to melt, is tlie common sauce.

It is more economical to cut salt pork small bits, and try it till the pork is brown and crispy. It should not be done too fast, lest the sweetness be scorched out.

Salted shad and mackerel should be put a deep plate and covered with boiling water for about ten minutes G

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CO it is thoroughly broiled, before it is buttered.

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 The fish should be minced very fine, while it is it has got cold and dry, it is difficult to do it nicely.

fish needs plenty of vegetables, such as onions, beets, carrots, Stc. is no way of preparing for breakfast, so nice as to roll 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 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 apples should be oily.

Acid apples chosen, because 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 tender, and brown on both sides—laid around the pork. If you have cold suce them and brown them in the same wav.

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PUDDINGS.

BAKED INDIAN PUDDING. Indian pudding is good baked.

Scald a quart of mlik (skimmed do,) and in seven table spoonv fuls of sifted Indian meal, a tea-spoonful of a tea* cupful of molasses, and a 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, after it is all mixed. 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 it in a tight covered pan, or a very thick cloth; if the water gets in, it 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 scalding, the pudding will break to pieces. Some people choj> sweet suet fine, and warm in the milk; others warm slices of sweet apple to be stirred into the pudding. 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 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.

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BREAD PUDDING. A nice pudding may be made of bits of bread. 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 the pot, the water boils. Bread prepared in the same way makes good plum-puddings. Milk enough to make it quite soft; four eggs; a little cinnamon; a spoonful of rose-water, or lemon-brandy, 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 is necessary.

It bake or boil two hours. RENNET PUDDING. If your husband brings home company when you are un prepared, rennet pudding may be made at 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 good.

be eaten immediately; in 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 It is well to boil your milk, and set it away 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 it, give a pleasant flavor.

Bake or twenty

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THE FRUGAL HOUSEWITE. 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 boils, and let it boil about an hour and a The same sauce answers for all these kinds of puddings. If you have rice left cold, break 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. wish to make what is called ' bird's nest puddings,' 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. do not need to be boiled more than an hour:

three quarters is enough, if the apples are tender. or pleasant flavored apples, pare 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,

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or a quart of cherries, according to the size of your family. Double the crust over the fruit, tie 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 molasses, stirred quite stiff with Indian meal, and a quart of berries stirred in gradually with a spoon, makes a good-sized pudding.

Leave roum for it to swell j and let it boil three When you put them flour, make your pudding just like' batter puddings; but considerably thicker, or the berries will sink.

Two is plenty long enough to boil.

No pudding should be put in 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 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.

The surest way of makmg a light, rich plum pudding, is ' to spread slices of sweet light bread plendfully with butter; 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 milk, eggs, sugar and spice, well

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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 sweetened to your taste with either molasses or sugar, according to your ideas of economy; a great spoonful of rosewater, 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 quarter of a pound of butter and the same of sugar, mould them together with your hand, add a wine, choose.

it into a lump, set it away to 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, 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; 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 handful, stirring it very thoroughly all the time, and letting it boil between whiles.

it is so thick that you difficulty, it is about right. It takes about half an hour's cooking. Eat it with milk or Either Indian meal or rye meal may be used. If the system is in a restricted state, nothing can be better rye hasty pudding and West India diet would save many a one the horrors of dyspepsia.

CHEAP CUSTARDS. One quart of milk, boiled; when boiling, add tliree table spoonfuls of ground rice, or rim tb^t i.s boiled, mixed

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smooth and in milk, and one egg beaten; give it one up, and sweeten to your taste; peach leaves, or any spice you please, boiled in the milk. COMMON PIES.

MINCE PIES.

a tender, nice piece of beef—any piece is clear from sinews and grisde; boil it till it is perfectly tender.

it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle. The suet is sweeter and better to half an hour or more in the Hquor the beef has been boiled in; but few people do Pare, core, and chop the apples 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 quarter of sugar; three pounds of apples; two pounds of currants, or raisins.

Put in a gill of brandy; lemon-brandy is better, 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.

use corn meat, or tongue, for pies, it should be well soaked, and boiled very tender.

If you use 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 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

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through a sieve, or colander.

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 sweetest part of the squash. Stir in the stewed pumpkin, till it is as diick as you can it round rapidly and easily. want to make your pie richer, make it thinner, and add another egg.

One egg to a quart of milk makes very decent pies.

Sweeten it to your taste, with molasses or sugar; some pumpkin'^; require more sweetening than others. Two tea-spoonfuls of salt; two great spoonfuls of sifted cinnamon; one great spoonful of ginger. Ginger will answer very well alone for use enough of it.

The outside of a lemon grated in is nice.

The more eggs, the better the pie put an egg to a gill of milk. should bake from forty to fifty minutes, and even ten minutes longer, if very deep. CARROT PIE.

Carrot pies are made squash pies.

The carrots boiled very tender, skinned and sifted.

Both carrot pies and squash pies 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.

the cherries from the stalks, lay them in a plate, and sprinkle a little sugar, and cinnamon, according to die 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 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.

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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; it is impossible to make a precise rule, because 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 Lemon^brandy and rose-water are both excellent. A wine-glass full of each is sufficient for three or four pies. If your apples 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 boiled and cooled 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 better.

Grate in a nutmeg.

Bake in a deep plate.

20 minutes are usually enough. If you are doubtful whether 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.

people bake the under crust a little before the custard is poured in; 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. cranberries are strained, and added to about their own weight in sugar, they make very delicious tarts. No upper crust.

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THE FEUDAL HOUSEWIFE. 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. 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 sweetness of the fruit; there is no way to judge but by your own Always remember it is more easy to add seasoning 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 thoroughly with your hands, until it is so short that a handful of it, clasped tight, will remain in a ball, without any tendency to fall in pieces.

Then wet it water, roll it out on a board, rub over the surface with flour, stick lumps of butter all over it, sprinkle some flour over the butter, 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; the rolling-pin, and roll it quickly and lightly; and so on, till you have used up your Always roll from you. Pie crust should be made as cold as possible, and set in a cool place; but be careful 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

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COMMON CAKES.

Jn all cakes where butter or eggs are used, the should be very faithfully rubbed 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 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 spoonful of ginger, or more, according to the strength of the ginger; 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; use lard, add a little salt; two or 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 it is foaming; to be put in the oven in a minute. It ought just thick to pour the pans with difficulty; if these proportions it too thin, use 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

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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 Cup cake is about as good as pound cake, and is cheaper.

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.

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 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 teaspoonful of pearlash; to your tas'e.

Bake it turns easily m the pans.

half an ELECTION Old-fashioned election cake is made of four pounds of; throe quarters of a pound of; 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 usually 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

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THE FRUGAL HOLSilWIFE.

flour, a little rose-waic?, The whites and yolks should be beaten thoroughly and separately.

The eggs and sugar beaten together; but the 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 the oven all possible expedition.

Twenty minutes is long 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, twenty-four eggs, half a pint of brandy, or lemon-brandy, one ounce of mace, and nutmegs.

A makes it dark colored, which is desirable.

Half a pound of citron improves it; but it is not necessary. baked two hours and a half, or three 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 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 A common sized loaf is made by proportions.

Bake about thre*: quarters of an hour.

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A handy way to make loaf cake is, to as much of your white bread dougli, or sponge, as you thinlc vour pan hold, and put it a pan in which you 'lave already beat up or eggs, six ounces of jutter warmed, and half a pound of sugar, a spoonful of rose-water, little sifted cinnamon, or cloves.

The materials should be well mixed and beat before the dough is put in J and all kneaded well together, about as stiff as white bread. Put in half a pound of currants, or raisins, with the butter, if you choose. 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 being kept in the cellar, cut off all appearance of mould from the outside, wipe a clean cloth, and wet it well with strong brandy and water sweetened with sugar put it in your oven, and let the heat strike through it, for tifteen or twenty minutes. Unless very bad, this will restore 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 sugar, three eggs, a piece of butter as big as an egg, and a tea-spoonful of dissolved pcarlash.

When you have no a gill of lively emptings will do; but in 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.

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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 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.

the fat in your skillet hot, and drop them in with a spoon. Let them cook till thoroughly brown.

The fat which is left is good to shorten other cakes.

The more fat they are cooked less they soak.

If you have no 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 case they must be made five or six hours before they are cooked, and in winter they should stand all A spoonful or more of N. E. rum makes pancakes light.

Flip makes very nice pancakes.

In case, nothing is done but to sweeten your mug of beer with molasses; put in one glass of N. E. rum; heat it 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 ingredients are used in about quantities; only most peprjole prefer to have no sweetening put in them, because they generally butter, sugar, and nutmeg, put on them, after they are done.

Excepting for company, the nutmeg can be well dispensed not 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 turned over upon Fritters are to be baked quite thin.

Either flour, Indian, or rye,

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THE FRUGAL. llOrSEWIFE. 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 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,) in it is thick enough to pour for fritters.

It does very well without an egg; but better with one.

To be fried flat-jacks.

Sugar and nutmeg ai*e put on when they are buttered, Uke.

SHORT 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 table-spoonfuls of cream, whh the; 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 thoroughly 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. first side should stand lon":er to tlie fire than tlie last INDIAN CAKE.

Indian cake, or bannock, is 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 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, a quick A stewed pumpkin, scalded with the meal, improves the cake. Bannock split and dipped in butter makes very nice toast.

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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 bakeketde 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, very nice for this kind of cake; the acidity corrected by a tea-spoonful of dissolved pearlash. a rule never to use pearlash for Indian, unless to correct the sourness of it injures the flavor of the lueal. Nice suet improves all kinds of Indian cakes very 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 a buttered bake-kettle, hung over the fire uncovered, until you can bear your finger 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 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 during the 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.

to have it half Indian meal and half rye meal j others prefer it one third Indian, and

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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.

do mix it before you bake it, you must not put in more than half the yeast 1 am about to mention, unless the weather is intensely 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 it up while you are scalding it.

Be sure and have hot water enough, lor Indian absorbs a great deal of water. 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 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 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 determined 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; 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 it is stiff enough to lay on a w^ell floured board or table. Knead pretty stlfl', and put it 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 or twenty minutes 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

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THE FRUGAL HOUSEWIFK. three quarters of an hour. If they slip easily in the pans, it is a sign they are do le. people do not set a soft sponge for flour bread; they knead 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 fall.

bread should not be too stiff.

Some people like one third Indian in their flour. Others like one third rye; and some 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, before 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 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.

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 parts; then bake it as other bread, and you will have three large loaves. Heating ovens must be regulated by experience and observation.

is a difference in wood in giving out heat; is a 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 Economical heat ovens with pine wood, fagots, brush, and such light stuff.

If you have none but

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TUE FRUGAL HOUSEWIFE. 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 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 oven it dries; this prevents pies and cake from scorching 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 bottom 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 or twenty minutes, in two quarts of water, tlien strained, hung on to again, and thickened uith half a pint of rye and water stirred up quite thick, and a little molasses; it a minute 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 all the spirit will be killed. In summer, sours easily; therefore 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 water, till you make a stiff thickening. Then pour in

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THE FRUGAL HOUSEWIFK ing water, and 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. it gets about cold, put in half a pint of lively yeast. it works well, bottle it; but if very lively, do not cork your bottle ve7-y tight, for fear it burst.

Always 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 freezing 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 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 dries sooner.

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; it, and in a quart of rye meal while boiling hot. it, and add half a pint of good; 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 cake two inches square, dissolved in warm water, and thickened v/ith a little flour, will make a large loaf of bread. Potatoes make very good yeast. Mash three large potatoes fine; pour a pint of boiling water over them almost cold, stir in two spoonfuls of flour, two of molasses, and a cup of good should be used while new.

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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 are very good for common use. the molasses, skim it, throw in the barberries, and simmer them till they are If you wish to lay by a few for sickness, preserve 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 modorate enough not to scorch it.

When melted, it should be skimmed clean, and the fruit dropped in to simmer it IS 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 water, till the fruit is done.

See the is not so high as to boil into the jars. you jjut preserves in jars, lay a white paper, thoroughly wet with brandy, flat upon the surAice preserves, and cover carefully the air.

If they begin to mould, scald them by setting them in the oven till boiling hot. Glass is much better earthen for preserves; they are not half as apt to ferment.

CURRANT JELLY. Currant jelly is a useful thing for sickness. If it be necessary to wash your currants, be sure they are thoroughly drained, or your jelly be 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 frequently skimmed simmering.

If currants are put

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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 without 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 water.

Put 'n a keg or barrel. Do not close the bung tight for three or four days, that the air may escape fermenting.

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. Brandy is unnecessary when the above-mentioned proportions are observed. 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 Add a pint of sugar to a pint of juice; (of this you can judge by trying your pan to see how much it holds;) scald it, skim it, and bottle it when cold.

As substitutes for use dry brown bread crusts, and roast them; others soak rye grain in rum, ana it; others peas in the same way as None of these are very good; and peas so used are considered unhealthy. Where there is a large family of apprentices and workmen, and is very dear, it may be worth while to use the substitutes, or to mix them half and half with; but, after all, the best economy is to go without.

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THK IRfGAL HOUSEWIFE. French is so celebrated, tliat it may be worth wliile to tell how it is made; though no prudent housekeeper will make it, unless she has boarders, who are willing to pay for expensive cooking. The roasted 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 themselves on first-rate coffee, burn it and grind it every morning.

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 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 to the:

it should be washed clean as a bit of cloth, and hung up perfectly dry.

The white of eggs, and even egg shells are good to settle Rind of salt pork is excellent.

Some people thinic coffee is richer and clearer for having 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 economical, except on a farm, where butter and eggs are plenty. A half a gill of cold v/ater, poured in after you take your cofIce-pol off the fire, will usually settle the coffee. If you have not cream for coffee, it is a very great imDrovement 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 it in a skillet, or something open. A piece of chocolate about as big as a dollar is the usual quantity for a quart of water; but some put in more, and somt it boils, pou.r in as much as you

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THE riiuGAL housewife. and let tlicni together three or It is iiuich richer with the inilk 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 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, therefore, 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 boils before it is poured 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 a pin will go into them easih', Jjey are ready for pickling. They should be soaked 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 with whole pepper, mustard-seed, small onions, or garlic, cloves, ginger, and horseradish; this should not bo poured upon them is IS pickled a few months eaten.

To be kept close covered; for the air softens them.

The liquor is an excellent catsup to bs eaten on 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

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Till: IKLCAL nuCSEWIB them, and pour scalding vinegar over thcin.

A bag of niiistard-seed is an inipi-ovenient.

It is moiLcr in vinegar, scald and strain it.

Cucumbers should be in weak brine three or four days after they arc jjicked 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 vinegar 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.

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 Throw away the (or keep it to clean your brass kettles,) then cover your pickles with strong, scalding vinegar, into which a little allginger, horseradish and alum have been thrown. By no means omit a pretty larre bit of alum. Pickles attended to in this way, will keep for years, and be better and better every year. prefer pickled nasturtion-seed to capers. They should be kept several days after they are gathered, and then covered vinegar, and bottled when They are not fit to be eaten for some months. Martinoes are prepared in nearly the same wMy as other pickles.

The salt and water in which they are put, two or three days previous to pickling, should be changed every day martinoes are very apt to become soft.

No spice but allspice, cloves, and cinnamon.

The martinoes and the spice should be scalded in the vinegar, instead of pouring the vinegar over the martiDoes.

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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 horseradish make a good and liealthy diet-drink. The winter evergreen, or rheumatism weed, thrown in, is very beneficial to humors.

Be careful and not mistake kill-lamb for winter-evergreen; resemble each 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 hours, pour in a half-pint of molasses to a pailful, 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 working; you can ascertain this by observing when the froth subsides.

If your family be large, and the beer 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 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 pailful of cold; but in very hot weather some people must not be put in it is cold, or nearly 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. 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,

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THE FRUGAL HOtSEWlFE. 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 homogeneous, 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; then knead it afresh, and place the cheeses in small baskets, when they will part with their superfluous moisture; dry them 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 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 exercise.

Never fear a 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, however well you may like it A few days' abstinence, and cold water for a beverage, has driven off many an approaching 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.

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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 nearsighted, 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 It healthy to sleep in heated rooms. Let children have their bread and milk before they ha^-e been long up.

water and a run in the fresh air before 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.

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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 prosperity.

Our weahhy people copy all the foolish and extravagant 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 undoubted 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 unquestioned right to dispose of their hundreds as they please; but I would ask. Is it wise to risk your happiness in a foolish attempt to keep up with the opulent f Of what xise is the ef-

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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 deprive you of a few yearly hundreds, you will find your expenses 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.

is nothing in which the extravagance of the present 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 talents, 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 furnished with as much splendor as we usually find among the wealthiest.

The whole two thousand had been expended Brussels carpets, alabaster vases, mahogany chairs, and marble tables.

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 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 mdustry, ought to be clothed. This would have saved much domestic disquiet j for, after all, human nature is human

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OF MODER.VTE FORTUNE. nature; and a wife is never better beloved, because she teases for money. EDUCATION OF DAUGHTERS. is no subject so much connected with individual happiness and national prosperity as the education of It is a true, and therefore an old remark, that tlie situation and prospects of a country may be justly estimated 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'lish davs.

It is always extremely difficult, and sometimes utterly impossible. Is the present education of young ladies 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 upon the polite attentions of gentlemen. It was but days smce, 1 heard a pretty and sensible girl say, 'Did you ever see a man so ridiculously fond of his 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 waiting upon her all the time, while die other girls were talking with die beaux.' And another young friend of mine 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 inDocent; but undue anxiety, tills foolish excitement

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$2 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 companions.

When married, they find themselves ignorant of the important duties of domestic life; and its quiet pleasures soon grow tiresome to minds worn out by frivolous excitements.

If they remain unmarried, their disappointment and discontent are, of course, in proportion to exaggerated idea of the eclat attendant upon having a lover.

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 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 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 idleness 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, instructing brothers and sisters, and taking care of their own clothes.

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;

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OF MODERATE FORTL'NEsometimes 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 thoroughly 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 betrin a round of balls and parties, and staying with gay young Iriends.

Dress and flattery take up all 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 effect on a woman's character and happiness ? As far as parents can judge what will be a station, education should be adapted to it; but it is well to remember that it is always easy to know how to spend riches, and always safe to know how to bear poverty. A superficial acquaintance with such accomplishments as music and drawing is useless and midesirable.

should not be attempted unless 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 expended upon it.

If 1 had employed as much time in learning useful tilings, I should have been better fitted for the cares of my family.' By these remarks I do not mean to discourage an attention to the graces of life.

Gentility and taste are always lovely in all situations.

But good things, carried to excess, are often productive of bad consequences. When accomplislnnents and dress interfere the duties and permanent happiness of life, unjustifiable and displeasing; but where is a solid foundation in mind and heart, all those elegancies are but becoming ornaments.

Some are likely to have more use for them than others; and 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-

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ucatJon ol girls such a series of ' man-traps,' makes 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 present 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 severity of resolution, learn the long-neglecied lesson of economy.

But how small is the number, compared with the whole mass of the population !

And with what bitter agony, with what biting humiliation, is the hard lesson often learned!

How easily might it have been engrafted on earJy habits, and naturally and gracefully ' grown tlieir gi'owth, and strengthened with their strength !' Yet it was but lately that I visited a family, not of 'moderate fortune,' but of no fortune at all; one of those people who live ' nobody knows how;' and I found a young girl, about sixteen, practising on the piano, while an elderly 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 mending !

' 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

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OF MODCRATi: FORTUNE. chooses; sb.e will merely be a better judge whether her work is well done by others.' is true,' replied the mother; ' and 1 always meant she learn; but she uever has seemed to have any time. 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 did mean she should learn domestic habits this winter; but she has so many visiters, and is obliged to go out so much, that I suppose I must give 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 or other; and, in all probability, she will marry.

When will she learn how to perform the duties, 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 is the way 1 have often heard mothers talk Yet, could parents foresee the almost inevitable consequences 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 herself all she can, xchile she is single.'' Instead of representing 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 matrimony 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 freedom 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 necessary to hap})incss; and to have this indulgence, they must marry money !

But who that marries for Mioney, in land of precarious fortunes, can tell how

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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 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 comDetidon.

The difficulty is, education does not usually point tlje female heart to its only true resting-place. That dear English 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 distinct; and that whoever seeks one, must sacrifice the other The fact is, our girls have no home education.

quite young, they are sent to schools where no feminine employments, no domestic hahits, can be learned; and 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 earrings, are oddly jum.bled up vmhher lover's looks and promises.

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 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 ?

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OF MODERATE FOKTUNE. 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 never 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; 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 reproach, 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 everything.' Finally, poverty came upon him ' like an armed man;' and he went into a remote town in the Western States to teach a school.

His wife folded her hands, and cried; 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 exertion.

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 convinced they extend to all classes of people. All n^anual employment 15 considered degrading; and those who are coro

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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 moral courage enough to do without a servant; yet when they leave college, and come out the battle of life, they must do without servants; and in these times it will be fortunate if one half of them get what is called ' a decent living,' 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 merely external circumstance can in reality injure true dignity of character.

I would not cramp a boy's energies by compelling him always to cut wood, or draw water; but I would teach him not to be ashamed, should his companions happen to find him doing either one or the 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 neatly 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 himself with the idea that all the world is observing his little unimportant 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 prospects, and his ov/n principles.

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OF MODERATE FORTUNE. TRAVELLING AND PUBLIC AMUSEMENTS. is one kind of extravagance rapidly increasing in this country, which, in its effects on our purses and our habits, 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 obsolete,—but let any reflecting mind inquire how decay has begun in all republics, and then let them calmly ask themselves whether we are in no danger, in departing thus rapidly 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 harder 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 Samson 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 6nd mechanics, who have left Jebts and employment to take care of themselves, while they go to take a peep at the 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 ?' are hospitals enough to provide for them in sickness; and as for marrying, they have no idea of that, till they can a man who support them genteelly.

There you will mothers, who left the at home witli Betsey, while they go to improve their minds at the Moun tain House, or the Springs. 9»

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HINTS TO rERSONS If only the rlcli did this, all would be well. Th&y benefit 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 benefit 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.

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 sure to take your house in 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 pleasant faces, which you will never see; 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 sound policy.

Being in debt, they resolved to take fashionable boarders from Boston, during ihe summer season. These boarders, at the time of their arrival, were projecting 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 lakelets, as Wordsworth would call them; and how one lady was dressed superbly at Saratoga; and how another was

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OF MODERATE FORTUNE.

scandalized for always happening to drop her fiin in the vicinity of the weahhiest beaux. All this fired the quiet imagination 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 determination to follow them.

' Why have we not as good a right to travel, as they have r' said she; ' they have paid us money to go to Niagara; 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 concluded to go to Quebec, just to show they had a right to put themselves to inconvenience, if they pleased.

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 morntng, 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 authority, had told her a frightful ' raw-hcad-and-bloody-bones' story; the horse had broken 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 notable 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,

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f02 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 felt they had a right to take a journey; and they could not iielp passing a day or two with 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; 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 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, all, 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 simplicity, 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 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

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OF iMODERATF. FORTUNE. characters arc on the move; and I find more than half of tliem will get away, if they can, without paying a cent.' 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 !' tilings ought not People who have 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 happiness, 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 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.

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HINTS TO PEKS0N3 PHILOSOPHY AND CONSISTENCY, Among all tiic fine things IMrs. Barbauld wrote, she never wrote anything better than lier essay on the Inconsistency 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, reject; 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 beginnmgs 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 delirate 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 estimation ?

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 possess merely the common conveniences of life." Was it lor fortune, 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 industry.

" What reward have I then for all my labor?" What

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OF MOD.-^RATS FORTUXE. reward !

A large; comprehensive soul, purged from vulgar 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 buy half a nation.^" Not in the least.

He made himself 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 yourself, " 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 important, 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 philosophy, \Viio has not observed, in his circle of acquaintance, and in the recesses of his own heart, the same mconsistency of expectation, the same peevishness of disconVent.

Says Germanicus, is ray dunce of a classmate has found his v/ay into Congress, and is living amid the perpetual excitement of intellectual minds, I am cooped up in an ignorant country parish, obliged to be al

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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 never committed, and of motives which worlds would not tempt me to indulge.' Since Germanicus is wise enough to know the whistle costs more 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 introduce Clio as the friend of Matrona ?' ' I write !

not for the world !

I could not endure to pour my soul out to an undiscerning multitude; could not see my cherished thoughts caricatured by some soulless reviewer, and my favorite fancies expounded by the matter-of-fact editor of 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 covet some neighbor's possession, and our lot would have been happier, had it been different from what Yet most of us could obtain worldly distinctions, if our habits and inclinations allowed us to pay the immense price at which they must be purchased. True wisdom lies in finding 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 apparently 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-

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OF MODERATE FORTUNE. pend on outward circumstances. 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 gainsHer dress, though tidy, is a grotesque collection of ' slireds and patches,' coarse in die extreme. ' Why don't you come down in a wagon?' I, when I observea that she was soon to become a mother, and was evidendy 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 invalid.

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 ' Why, ma'am, I don't look upon it in light,' replied the thread-woman; ' I consider I'v'e great reason to be thankful he never took to any bad habits.' ' How many have you ?' ' Six sons, and darters, ma'am.' ' Six sons and five daughters !

What a family for a poor woman to support !' ' It's a surely, ma'am; but there an't one of 'em I'd be willing to lose.

as good 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 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 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 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 could; and now I can't do more than My children are a grca' comfort to me; and 1 look forward

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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 children 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 manufactures, has bought a ' bottle imp,' which he will do well to hawk about the street for the lowest possible coin. The effects of 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 daughters, as various in their decorations as the insects, tlie birds and the shells, would believe that the comm.unity was staggering under a weight which almost paralyzes its movements?

'Everything is so cheap,' say the ladies, 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 machinery 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 shillings per yard, seven or eight yards sufficed for a dress;

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OF MODERATE FORTUNE.

now Is four or five shillings, sixteen or twenty yards will hardly satisfy the mantuainakcr. If this extravagance were confined to the wealthiest classes, it would be productive of more good than evil.

But if the ricli have a new dress every fortnight, people of moderate fortune will have one every month. In this way, finery 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 wasted their substance to please.

Men who rush into enterprise and speculation, keep up their credit by splendor; and sink, they and families carry with them extravagant liabits to corrode their spirits with discontent, perchance to tempt llicm crime.

' I know we are extravagant,' said one of my acquaintance, the 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 attractive manners.' ' This all sounds very well in talk,' replied the lady; 'but, say what you will about pleasing and intelligent girls, nobody 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 themselves, 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, ofwhat consequence is it?

IIow the whole happiness of your life be affected by her dancing some fifty time^

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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 support in a wife.

Extravagance has prevented many marriages, and rendered still more unhappy. And should your 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 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 extravagance rages, and how it is sapping the strength of our happy country.

It has no bounds; it pervades all ranks, and characterizes all ages.

I know the wife of a pavicr, who spends her three hundred a year in ' outward adorning,' and who will not condescend to speak to her husband, while engaged in his honest 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, whetlier that income be great or small.

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OF MODERATE rORTUNE.

HOW TO ENDURE POVERTY.

That a thorough, religious, useful education is the best security against misfortune, disgrace and poverty', is universally believed and acknowledged; and to this we add the firm conviction, that, when poverty comes (as it sometimes the prudent, the industrious, and the well-informed, 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 remarkable 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 family.

Her uncle was a man of sound judgment, liberal feelhigs, 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 ofyoung people, 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 constraint 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 explained; curious phenomena in the natural history of those countries were read; in a word, everything was done to cherish a spirit of humble, yet earnest inquiry. In this excellent jNIrs.

remained till her marriage.

In the course of 6fteen years, she lost her uncle, her aunt, and her hus-

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band.

She was left destitute, but supported herself comfortably 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 from an adjoining house in the nighttime, and she escaped by jumping from the chamber window. In consequence of the injury 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 she consented to live on their bounty; but, aware 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 conversation.

Her character reflects dignity on her situation; and those who visit the establishment, come away with sentiments of respect and admiration for tiiis voluntary resident of the alms-house. What a contrast is afforded by the character of the woman who occupies the room next hers !

She is so indolent 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 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 pitiable 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

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OF MODERATE FORTUNE.

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 became a scene of discord; the daughter dressed in the fashion; learned to play on the piano; was taught to think thai being engaged in any useful employment was very ungenteel; 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 daughter; but her extreme indolence, her vanity, pertness, and ingratitude, finally exhausted the kindness of the most generous and forbearing; and as nothing could induce her to personal exertion, she was at length obliged to take shelter 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 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 to educate, learn a good lesson from these women ? Those who have wealth, have recently had many and hitter lessons to prove bow suddenly 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.

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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 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 increased by the following process: Have two pans ready in boiling 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.

Limewater 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 absorb the unpleasant taste.

Tomatoes Pie.—Tomatoes make excellent pies. Skins taken

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APPENDIX.

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 together 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.

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 answers nearly as as the salts of lemon sold by apothecaries. If a lemon cannot be easily procured, vinegar, or sorrel-juice, will answer.

Wiiite diluted with vinegar is likewise a good thing to take out ink spots. Starch.—Frozen yield more 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 Iiarness 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

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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 disorder in vain, have found relief from the following medicine:

Stew aiiandful of low mallows in about three gills of milk; 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. 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 beneficial results.

*BuRNs.—If a person who is burned will patiently hold the injured 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 soothing 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 preparation, and put it on; renew tJiis as often as the linen becomes dry.

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.

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ArrENDix.

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 dissolved 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 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 eagerly, 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 that looking-glass frames may be cleansed with a damp clotli, without injury, provided they are varnished with the pure ivhile alcoholic varnish, for "transferred engravings and otlior delicate articles of fancy-worlc.

This would save the trouble of covering and uncovering 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 lavender, 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 the spot, covered 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

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THK FHUGAL HOL'SEWIFE. now milk; then stir in wheat it is as thick as a family pudding, and set it down by the 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; v/lien it does, make in soft dough, flour a pan, put in your breod, set it before the fire, covered up, turn it round to 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 off the jelly and let it stand to 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 skimmed, and is a thick syrup; mix apple pulp, and simmer it on a quick 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 they are tender take them up and bruise; 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 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 obtained 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

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APPENDIX.

of cream; in oUier respects done tne same as isino;las3 oiancTianger.

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 boiled 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.

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. 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, 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, 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.

it first boils up, check it with a little cold water the second time set it away to In a quarter of an 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

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^ '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 allTlie 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 frosting, 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; 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 teaspoonful 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 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

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APPENDIX.

^l Vkgetaele Ovster.—This vegetable is something a parsnip; is planted about tlie same time, ripens about the same time, and requires about tlie same cooking.

said to very much real oysters.

It is cut in pieces, after being boiled, dipped in batter, and fried in the same way.

It is excellent mixed with minced salt fish. Partridges should be roasted ten or 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 examination, 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 goodness 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 endways 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.

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Beef.—Good beef has an open grain, and a tender, oily smoothness; 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 stubborn, and you cannot nip it with your nails. Little kernels, 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 drum-sticks from the leg-bones, and the pinions from the wings; it is hardly possible to mistake the joint.

Cut the stuffing in slices, lengthwise.

Take off the neck-bones, Avhich are two triangular bones on each side breast; 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 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 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,

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INDEX.

J iundice, Knife Handles, Knives, washed, Lamb, cooked, Lard, 14, Leaven, Lemon Brandy, IS Lemon Syrup, Lettuce, Loaf Cake, Lobster, Lockjaw Mackerel, 58, 59, 60 I^Iangoes, Marble Fireplaces, Martinoes, Mats for the Table, Mattresses, Maxims lor Health, to 88 Meal, Meat, Choice of, to 46 Meat, corned and salted, to 43 »Ieat Pie, Meat in Summer, 17, 47 Milk Porridge, Mince Meat, Mince Pies, ZSIolasses, 16, 29 Mortification, Moths, Mutton, corned and dried, Mutton and Lamb, cooked, Nasturtiop-seed, pickled, Navarino Bonnets, Nerves, excited, Night Sweats, Ointment of Elder Buds, Ointment of Ground Worms, Ointment of House Leek, Ointment of Lard, Ointment of Lard and Sulphur, Oil, sweet, Old Clothes, Onions, 33, 36 Ovens, heated, Pancakes, I'aper Parsnips, Pastry,

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INDEX.

Peas, dry, Peas, green, Philosophy and Consistency, J04 Pickles, 84, Sr, Pictures, covered, Pie Crust, (ly Pig, roasted, Pigeons, Piles 28, 37 Plum Puddings, S4 Potato Cheese, Pork, cooked, Pork, salted, Poultry, injured, Poultry, young or old, Preserves, ^ Provisions, Prunes, stewed, Puddings, til to 65 Pump Handle, Pumpkin Pie, Rags, 12, 16 Raspberry Shrub Rattlesnake-bite, Reasons for Hard Times, Red Ants, Rennet Pudtiing, Rhubarb or Persian Apple Pie, Rice Bread, Rice Pudding, Ring-worms, Run Rounds, Rusty Crape, Rusty Silk Rye Paste, *ago Jelly, Salt Fish, Salt Fish, warmed, Sauces for Pudding, Sausages Short Cake, Silk, washed, Sinews, contracted, 22, 23 Soda Powders, Sore Mouth, Sore Throat Soup, Souse, Sponge Cake, Spots on Furniture, Cloth, &c Sprain,

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INDEX.

Squashes, 3-1, 35 Squash Pie, 6b Starch, i» Stewed Prunes ^^ Sting of Bees,* Stockina;s, *^ Straw Beds, 1« Straw Carpets, Suet, Sweet Marjoram St Swellings, Tapioca Jelly, • ^^ Tea, 8;| Tea Cake, Teeth, Throat Distempe, Toe Nails, SO Tomatoes, • • ^5 Tongue,.

42,43 Tooth-ache,.^ '=' Tortoise-shell.'ombs, Towels, ^1 Travellin<^ an Public Amusements, Tripe,..".

Turkeys, a-' Vapor Bath 2T Veal, cookd, Veo-etablef to 3fe Vials, ^l 1' Walnuts,'icklcd, Wash-le her Gloves, Water, tfrified, "•A'ater, 'ft, Wax, • Weddi?Cake, Wens;V ^I Whitp^id Gloves, 10, Whoieberry Pie, Whc-^'frry Pudding, Wicl oi Lamps, Candles, &.c Win Whey, Wo'Cns, washed, Wc''^Q Yarn, W«iW yst 79, 80

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INDEX.

APPENDIX.

Apple Marmalade, Beef, Blanc Manger, Brass Kettles, Bread without yeast, Bruises, IIG Burns, llG Butter, tainted, Cancers, Candles, Carving. Directions for, 122, 123 Cheese,'.

Chloride of Lime, Cocoa-nut Cakes, Cologne Water, Corns, Cranberry Jelly, Cream Currants, green, preserved,. 114 Custards, rich, Ear-Wax, ^W; Eggs in winter, Feathers, Flowers, Frosting for Cake, Furniture, Grease Spots, Fleart-Burn Horse-Flies, Icy Steps, Ink Spots Lobster Salad, Mutton, Oysters escaloped and fried, 120 Oysters, Vcgetc^le, Partridges, ).

Peaches, presuried, Pearls, Piles, Pine Apples,. \.

.\ Jelly,.

Pumpkin Pies,... V Pumpkin, dried, Quince Marmalade,\ US Raspberry Jam,....\ US Rice Jelly,.\ Sore Nipples, 11' Starch, -I llo Sugar, clarified, 1.20, 119 Teeth, Tomatoes Pie, Varnishing Gilded Fra^s, 117 \^.

Warts,..

\ 116 Wasp-Sting Wedding Cake, rich,. Whips, '120 White-washing, )tl5

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