Columbia University Libraries From the library of Ann Douglas In honor of Alan Heimert «-: ifc. 3" ALL AROUND THE HOUSE; OK, HOW TO MAKE HOMES HAPPY. BT MRS. H. W. BEECHER, ACTHOB or "motherly talks," ktc. NEW YORK: D. APPLETON AND COMPANY, 1, 3, and 5 BOND STREET. 1881. Doughs ot TX 153 COPTEIGHT BT D. APPLETON AND COMPANY, 1878. i CONTENTS. not I. The True Household 1 II. A Home of Your Own ...... 6 IIL Providing Household Stores 11 IV. Cook-Books 14 V. Home-made Cook-Books 19 VI. Dining-room and Kitchen Furniture ... 22 VII. Carpets 28 VHI. Importance of Careful Dusting .... 32 IX. Fashion, or Economy? 37 X. Rugs or Carpets? . . . . . . . 41 XI. How to Grow Old 46 XII. Make no Hasty Purchases 60 XIII. Camel's-hair Shawls ...... 63 XIV. Country Homes 67 XV. Curtains for Country Houses 60 XVI. Is it Wasted Time? 65 XVII. Housekeeping Made Easy 70 XVIII. Just Sixty-Two! 75 XIX. "Order is Heaven's First Law" .... 79 XX. Hints to Young Mothers 82 XXL Home Colleges 87 XXII. "Everything Neat and Tidy" .... 91 XXIII. Convenient Kitchens make Patient Housewives . 94 XXIV. Rules for Marketing 97 XXV. Milk and Butter 100 XXVI. Thoughtlessness 106 XXVII. Time not Wasted 108 IV CONTENTS. PASI XXVIII. More about Kitchens 112 XXIX. Washing 117 XXX. Busybodies 122 XXXI. Where Ignorance is Bliss, is it Folly to be Wise? . 125 XXXII. Mutual Respect 131 XXXIII. How shall we Dress? 136 XXXIV. Sea-Sickness—Its Lessons and Revelations . . 142 XXXV. A Visit to a Sugar Plantation 14V XXXVI. Playing Croquet 151 XXXVII. A Christmas Goose 154 XXXVIIi. System in Small Things 156 XXXIX. Taking Notes 159 XL. Friendly Criticism 163 XLI. Perplexities 166 XLII. Excursionists and Lion-IIuntcrs . . . .170 XLIII. Shopping 178 XLIV. Sewing-Machines . 181 XLV. House-cleaning 186 XLVI. Autumn Leaves 188 XLVII. Self-Depreciation 191 XLVIIi. Who is to Blame? 196 XLIX. Before and After Marriage 200 L. Husbands and Wives 203 LI. "This is the Way! Walk ye in it". . . . 207 LII. Hard Times Conquered 211 LiII. Washing Flannels 220 LIV. Management of Infants . . . . .222 LV. Hard Times and Happy Homes not Incompatible . 226 LVL Neither Poverty nor Riches 229 LVII. Washing-Days—Old Style and New . . . .235 LVIII. Why is Monday Recognized as the Washing-Day? 238 LIX. "Silence is Golden" 242 LX. Simplicity, or Extravagance? . . . .246 LXI. Washing Lace-Curtains 249 LXII. Table Manners 252 LXIII. Poor Coffee 255 LXIV. Prove all Things 261 LXV. Ceilings and Oil-Cloths 266 LXVI. If you have the Will, you will Find a Way . . 268 CONTENTS. LXYTI. Good Servants, but Poor Housekeepers LXVIII. The Same Old Story . LXIX. Too Little Sleep .... LXX. Mistaken Kindness LXXI. Poverty LXXII. Genteel Begging.... LXXIII. Too Particular .... LXXIV. Private Instruction, or Public Schools LXXV. Unnecessary Labor.... LXXVI. Is it Poor Material, or Carelessness? LXXVII. Do Many Hands make Light Work? LXXVIII. Pickling LXXIX Fraudulent Articles in Food . LXXX. October and November LXXXI. Moths in Carpets .... LXXXII. Autumnal House-cleaning . LXXXIII. Adulterating Food .... LXXXIV. Eli and his Sons . LXXXV. Lack of Economy in Little Things . LXXXV7. Are new Houses Unsafe? . LXXXVII. Poor Materials Skillfully Prepared . LXXXVm. The first Month of Spring . LXXXIX. Unwelcome Guests .... XC. What is your Life Worth ? . XCI. Practical Knowledge for Everyday Use XCtt In the Tropics XCIII. Foolish Complaining and Grumbling PAGE . 271 276 . 281 283 . 288 291 . 295 299 . 303 307 . 310 31* . 317 320 . 323 326 . 329 332 . 336 340 . 343 347 . 351 355 . 359 363 . 364 RECEIPTS. YEAST. Home-made Yeast . 368 Potato Yeast 368 Dry Yeast 369 Why Yeast is sometimes Bitter 370 vi CONTENTS. PAGI BAKING CAKE. Baking Cake 370 BREAD. Sponged Bread 371 Bread without Sponging, or Once liaised 373 Bread Twice Raised 374 Thrice-Raised Bread 374 Brown Bread - . 375 Graham Bread 375 Graham Bread without Yeast 376 Graham Bread 376 Rye Bread 376 Bread from Unbolted Flour 377 GRIDDLE-CAKES, ETC. Rye Griddle-cakes .' . 377 Breakfast Puffs 377 Graham Gems 377 Graham Griddle-cakes 378 Raised Gems 378 Corn Bread 378 Raised Rolls 379 Gem Short-cake 380 Buckwheat Cakes .... .... 380 Rice Griddles 381 Waffles 381 Raised Waffles 381 Green Corn Griddle-cakes 381 Corn-meal Griddle-cakes 332 Corn Oysters 382 French Toast 382 Oyster Toast 383 Sandwiches 383 Muffins without Yeast 383 Strawberry Short-cake 384 Rice Gem Cakes 384 Soda Biscuit 385 Graham Wafers - 385 Waffles .' 305 CONTENTS. vii FAGZ SOUP. Stock for Soup 385 Making Soup 386 Soup—Vegetables with Eggs 387 Scotch Sago Cream Soup 387 Turtle-bean Soup 388 Beef Soup with Okra 388 Okra Soup 388 Potato Soup 389 Oyster Soup 389 Mock Turtle Soup 389 FISH. Broiled Mackerel (salt) 391 To Broil Fresh Fish 391 Boiled Fresh Cod 302 FishCakes 392 Picked-up Codfish 392 SHELL-FISH. Lobsters and Crabs 393 To Send up a Lobster 393 To Dress Crabs Cold 393 Stewed Lobster or Crab 394 Lobster (hashed) 394 Stowed Oysters 394 MEATS. Boast Beef 396 Potted Beef 395 Mince-Meat 395 English Stew 395 To Grill a Shoulder of Lamb 396 Mutton a la Venison 396 Bread Hash 396 Ham Toast 396 Lamb Stewed with Peas 397 Dried Beef 397 Broiled Steak 397 Pot Roast 398 viii CONTENTS. PAQB Sweetbreads (stewed) , . . 398 Sweetbreads (fried) 398 Sweetbreads (broiled) 398 Sweetbreads and Tomatoes ....... 399 Stewed Tripe 399 Fried Sausages 399 POULTRY. Turkey 400 To Roast a Boned Turkey 400 Stuffing for Turkey 400 Turkey or Chicken Stuffing 401 Fried Chicken 402 To Roast a Goose . 402 Wild Goose . .403 To Roast a Green Goose 404 EGGS. Poached Eggs 404 Baked Eggs 404 Egg Baskets 404 Boiled Eggs 405 CROQUETTES, OMELETS, ETC. Chicken Croquettes 405 Rice Croquettes 405 Scalloped Oyster-plant 406 Salsify Croquettes 406 Omelet 406 Eggs and Potatoes 407 Potato Puffs 407 Scalloped Chicken 407 Chicken Jelly (for convalescents) 408 Macaroni 408 Savory Sandwiches 408 Cream Toast for the Sick 408 GRAVIES AND SAUCES FOR MEATS OR FISH. Corn Starch for Gravies 409 Beef Gravy 409 CONTENTS. jx rioi Poultry Gravies 409 Mint Sauce 410 Sauce for Fish 410 Drawn BuJter . 410 VEGETABLES. Boiling Vegetables 410 Boiled Potatoes (new) 410 Peas (steamed) 411 Peas (boiled) 411 Lima Beans 411 To Stew Celery 412 Spinach 412 Succotash 412 Baked Cabbage 413 To Boil Spinach -413 Pot-cheese 413 Cheese Muff 414 CANDIES. Chocolate Caramels 414 Molasses Candy 415 Everton Taffy 415 Soft Candy .' 415 COFFEE—TEA—CHOCOLATE. Vienna Coffee 416 Another Method 416 Coffee with Whipped Cream 417 Vienna Chocolate 417 Chocolate 417 Tea 418 English Breakfast Tea 418 Iceland Moss Jelly 419 Beef-Tea 419 CAKE. Coffee-Cake . . 419 Hickory-nut Cake 420 CONTENTS. Cider-Cake Sponge-Cake . Sponge Pound-Cake Mrs. C.'s Cookies . Mrs. C.'s Spice-Cake . Crullers . rAOB 420 Doughnuts without Eggs Ginger-Snaps . Ginger-Cookies . Excellent Ginger-Snaps Sugar-Cookies Soft Gingerbread Fruit-Cake . 421 . 421 421 . 421 422 . 422 422 . 422 423 . 423 423 . 423 PASTRY. Pastry for Mince-Pie 424 Pastry made with Suet 424 A Simple but Excellent Pastry 424 PIES. Apple-Pie 425 Pumpkin-Pie 428 Whortleberry-Pie - 425 PUDDINGS. Plum Pudding 426 Boiled Plum Pudding 426 Delicate Apple Pudding 427 Mrs. D.'s Iced Pudding 428 Baked Sponge Pudding 428 Boiled Apple Dumplings 428 Coeoanut Pudding 429 School-days Pudding 429 Sauce 429 Corn Pudding 429 Steamed or Boiled Suet Pudding . 429 Peach Tapioca 430 Light Dumplings 430 Spanish Cream . 430 CONTENTS. XI FAGS Paradise Pudding 431 Sweet-Apple Pudding 431 Peach Cobbler 481 Pudding Sauce 432 Maple-Sugar Sauce 432 Almond Sauce 432 PRESERVES. Fig Preserves 433 Spiced Figs 435 Direction for Canning Fruit . 435 Orange Marmalade 435 PICKLES. To Pickle Cauliflower . 436 Mrs. C.'s excellent Cucumber Pickles 436 Pickled Peppers . 437 Chow-chow 438 Spiced Currants 438 To make Pickles of Presents just Souring .... 438 Fig Pickles 438 STAINS AND SPOTS. Stains 439 Stains from Acids 440 Ammonia and Water 440 White Cottons or Linens 441 A Weak Preparation of Citric Acid 441 When Cottons or Linens are Injured by Rust, etc. . . . 441 Children's Clothes, Table Linen, Towels, etc 441 Grease-Spots . - 442 Wine or Fruit Stains 442 To Remove Sperm, Stearinc, etc 442 Paint or Varnish 443 Grease and Paint 443 Stains on Marble 443 To Remove Ink from Carpets 444 To Remove Ink from Paper 444 Ink on Rosewood or Mahogany 445 xii CONTENTS. PAGE MISCELLANEOUS. Ammonia—to Clean, to Remove Grease, etc 445 To Prevent Cockroaches Eating Wall-paper 449 Papering Whitewashed Walls 450 Insects and Vermin 449 Cheap Lime-Paint or Whitewash 450 Wire-woven Mattresses 451 Economy in Little Things 452 Remedy for Stings 453 Washing Oil-cloths 454 Dish-towels and Dish-cloths 454 To Remove Fishy Taste from Game 454 To Keep Game Sweet 455 Are Buckwheat Cakes, etc., Injurious? 455 Straw Matting 456 Raw Starch . - . . . . 456 Milk Instead of Soap for Washing Dishes .... 456 To Clean Varnished Paint 457 Mending with Plaster 457 Carpet-Sweepers 457 Setting Colors 459 To do up Lace Edgings, Point, Guipure, etc. .... 459 Airing Pillows, Mattresses, etc. 460 Driving away Ants 460 Ferris's Cooker 460 To Wash Cretonne 461 ALL ABOUND THE HOUSE. THE TRUE HOUSEHOLD. SO much has been written on household and domestic affairs that it may seem to many a worn-out topic, about which nothing more of interest or importance can be written. But "the household," as we interpret it, is an inexhaustible theme. To become an expert even in the simplest forms of the manual labor connected with it, demands continual watchfulness and attention. In- structions must be repeated daily and, hardest of all, patiently. They must be modified, or enlarged, under the changes that are a part of a housekeeper's burdens, so as to allow for and control the different individual characters that come under the mistress's care for coun- sel and direction. All this demands no small skill and labor. Those who, after some practice, have learned to feel at home in all the departments connected with domestic affairs, naturally begin to venture on experiments, hoping that each trial may bring to light some new and better way of performing their accustomed labors. This reach- ing out after something better, if not easier, is not con- fined to housekeepers alone. The farmer aspires to per- 2 ALL AROUND THE HOUSE. fection when experimenting with seedlings. He brings them forward with great care to a perfect growth and up to full bearing, knowing well that not one in a hundred, probably, of all that has been so tenderly nursed will prove of any value; but his courage does not desert him; for, if only one develops into a fruit or flower far surpassing the original, he is abundantly re- warded, and stimulated to new efforts. So, while many experiments in the endless labors belonging to domestic affairs fall to the ground, yet a few now and then are developed, and, under the nursing of good, practical common-sense, are found trustworthy, and of such importance as to supersede long-established notions. Every year contributes something new and valuable, of undoubted advantage to young housekeep- ers, aside from "the line upon line and precept upon precept" which will ever be found indispensable by all inexperienced persons. But the manual labor and the thorough knowledge of it that is necessary to good housekeeping are too often accepted as the sum and substance of all that comes under the head of "household duties." It is of great importance, undoubtedly, and justly demands honest advice, with clear and very definite instruc- tions. Nevertheless, it forms but a small part of the duties which we think belong to a household, and which every good housekeeper should feel devolve upon her. To knit and sew, to wash and iron, to make the sweetest and yellowest butter, the tenderest pastry, the whitest and most delicious bread, to feel ambitious that every part of the house shall be spotlessly clean, or to be able to superintend and direct so as to secure the needful results, is no small thing. She who is capable THE TRUE HOUSEHOLD. 3 of all this has begun well; but this is only rudimen- tary—of great importance certainly and truly indis- pensable, yet it is but laying a small portion of the foundation. The true housekeeper cannot reach that perfection to which all should aspire, if, stopping here, she feels that it is enough to have proved herself capable of performing this part of her duties in an unexception- able manner. A hireling may be found who, not for love but for a suitable compensation, will accomplish all this equally well. But there are higher duties be- longing to this department, the performance of which no gold can secure. After digging the cellar, there is a great deal more to be done in building a house. The stone or brick to wall it up securely must be provided, and the mortar to hold the materials together is to be prepared. That done, what next? Why, the foundations are to be laid, and, whatever the materials, it is important that they should be held in place by some strong, adhesive power. On this foundation the walls gradually ascend; but they cannot stand unaided. The beams, the joists, the laths, the nails and plaster, are all indispensable. Without them the structure will assuredly fall and be destroyed. If, then, all this fitness and adhesion are absolutely needed when you build a house of inanimate substances, how much more when you attempt to construct a house- hold of sentient, living materials, in which, more than in any other structure, every part has its own individual importance, and, to be perfect, every part must har- monize !—for on this harmony the whole depends for beauty, symmetry, and strength—almost for existence. As this building rises in fair proportions, you will learn 4 ALL AROUND THE HOUSE. that to insure its safety you must depend upon the strength and durability of the adhesive properties of each part; for that alone can bind it indissolubly to- gether. This cement is composed of a great variety of elements, and it depends largely on the skill and good management of the housekeeper, whether these are sought for and blended together so judiciously as to secure the abiding strength and unblemished beauty of the whole. Take kindness and gentleness, unselfishness and forbearance, scrupulous regard for the inalienable rights of each, and be sure you bring, in no stinted measure, faith, hope, and that love which suffereth long and is kind, without which all will be unsound and in- complete—and you have a cement that will bind a household together in bonds which nothing can sever. Do not forget that no sophistry can long conceal the fact that household and home enjoyments depend more upon ihe wisdom and prudence of the mistress than on any other member of the family circle. We are epeaking to young housekeepers, princi- pally. Knowing how much you will often need prac- tical instruction and counsel, we desire, as far as we know the way, to show you not only how to minister to the personal comforts of those who must now depend on you for happiness, but also urge you to bear in mind that, when you became the mistress of the house- hold, you accepted duties far more important than ministering to bodily comforts merely. Housekeeper and home-maker must be to you the same. Hence- forth you are to be responsible not only for neatness and order in your dominions, for food well and econom- ically prepared, and for faithful attention to all bodily comforts, but you should watch, with unceasing vigi- THE TRUE HOUSEHOLD. 5 lance, that the peace and harmony, the happiness and usefulness, of those committed to your care are not molested or destroyed. Every wife and mother, as life draws toward its close, must recall many instances of failure—times when she could have been kinder, more patient, and less ex- acting—when firmness and decision could have been effectually maintained without sinking into sternness or irritability, or where gentleness and loving words would have better secured the desired results. Who would not willingly take up again the burdens of past years if there were reason to hope that a second trial would be more successful than the first? How plainly they can now see where the happiness of others, and their own, might have been increased tenfold by a different admin- istration of the power committed to them! If home and household duties could always be viewed in this light, we should hear less of the "restricted sphere" of women ; of lofty intellects, great powers and genius, dwarfed in the narrow precincts of home-life, or by stooping to the drudgery of housekeeping. We all know that under wise supervision the "drudgery " can in many cases be delegated to some one less highly gifted. But where can a higher, nobler, more divine mission be found than in the conscientious endeavor to create a true home? What work better adapted to a noble woman's genius? If you are ambitious of leader- ship, you can find it here—where man, however dear and noble, will not attempt to supplant you. In the home, if you have built it on correct principles and on sure foundations, you may reign a queen. But, remember, it is no child's-play to rise preeminent in this grand sphere—which seems to us so truly wom- anly. No high or noble position was ever attained 6 ALL AROUND THE HOUSE. without taking up and bravely bearing some cross. No path ever led to that which was worth honest effort without some thorns. No woman can build a most pre- cious home who does not well understand that she must, for the crown that is set before her, cheerfully accept much labor, suffering, and self-sacrifice. We have thought much of late of the inconsistencies and discrep- ancies that so often disturb the harmony of otherwise perfect families, and, as we pass on, would now and then bring these mistakes and shortcomings before you, as beacon-fires to guide you safely past the "breakers." A HOME OP YOUR OTO THE home-education of our daughters is often sad- ly neglected. Indulgent mothers, keeping their daughters in school from earliest childhood, think it cruel to expect that their vacations should be devoted to anything but amusement and relaxation, leaving all knowledge of the homely duties of housekeeping to be gained after they have graduated. Yet how many pass from the school-room into married life, and on their first entrance into society are transformed from simple school-girls into wives and housekeepers! If no part of child-life is devoted to those lessons which none should be able to teach so kindly and so thoroughly as a mother, what is the result? The home which the lover dreamed of proves comfortless, and is soon exchanged for a boarding-house, and the bride is too often transformed into the heartless devotee of fashion, instead of being the "helpmeet" God designed A HOME OF YOUR OWN. 7 a wife to be. If love in a cottage "flies out of the -window," it will certainly take to itself wings to escape the discomfort of a boarding-house. Young ladies would soon discover the richer life there is in one's own home, if they were early instructed in an intimate knowledge of the whole routine of home duties and household mysteries, so that, when ex- alted to the dignity of the mistress of a house, they could, with good judgment and intelligence, direct their servants, if compelled to keep any—or independently perform the work of a small family, easily and methodi- cally, with their own hands. Such knowledge and abil- ity to execute would greatly augment domestic happi- ness. When the children have all grown up and scattered, "the old folks" may perhaps find a pleasant rest in a quiet boarding-house; yet what will the "little ones" do if they cannot come to "grandpa's house," and what attractions can grandparents offer them in a boarding- house? True, there is much that is hard and disagreeable in household cares and labors; but what good thing do we possess that did not require thought, effort, and often unpleasant work, before we came into the full possession and enjoyment of it? Yet there is great comfort, under any self-denial or hardship experienced in the perform- ance of duty, in the knowledge that, the duties being once mastered, the thought of drudgery connected with them disappears; and, in the happy consciousness of in- dependence and power over difficulties, one finds great pleasure and a full compensation. To give some guidance in the path of making home happy and comfortable is our simple aim. We endeavor to deal with both the general principles and the scien- 8 ALL AROUND THE HOUSE. tific details of housekeeping. We hope to be able to furnish many receipts which we know from personal experience or reliable sources to be good. In presenting these receipts, we would ask that "young housekeepers try them with their own hands, and not turn them over to the tender mercies of Bridget;" or, if that is im- possible, we would add to this request that they at- tribute failures to the ignorance or inexperience of the experimenter, and not to the worthlessness of the re- ceipt. Furnishing the house is, of course, the first step, if young people are sensible and begin their married life in a home of their own ; but this work depends so en- tirely on the taste of those who are to occupy it that only a few general rules can be given. One should aim at good taste, even in the humblest home. If you cannot afford the most costly furniture, there is no reason why you should not endeavor to se- cure articles of neat and attractive shape and color. A coarse, ungainly scroll in a carpet, with ill-matched and sombre colors, will cost as much as a neat and tasteful pattern, with fresh, bright hues harmoniously blended, and with graceful vines and flowers, true to Nature, in both shape and color. The one will make you gloomy and dissatisfied every time you see it, perhaps with- out knowing why; the other will give an air of com- fort and contentment to your home, and make you as happy and cheerful about your duties as the birds among your flowers. The cheerfulness and attractiveness of your rooms depend more largely upon the style and color of your carpets than upon the furniture. To secure fast and durable colors, great care and good judgment are in- dispensable. The colors that "hold fast their integ- A HOME OF YOUR OWN. 9 rity" the longest are fortunately the most beautiful. Those that are easily defaced by sun, or daily use, may be attractive at first, but the pleasure is of short du- ration. Set figures, on medallion patterns, are not graceful, and the colors, for the most part, are not durable. Light- colored carpets, although often very enticing, seldom prove satisfactory. They need to be kept in darkened rooms, only occasionally lighted up for exhibition to visitors, or their charms will be very evanescent. A few weeks' constant wear would compel one to ad- mit "that a thing of beauty" is not always "a joy forever." Some very sensible housekeepers consider light colors the most desirable, particularly for cham- bers, under the impression that they will not be soiled so readily as darker shades. On the contrary, we think that although a foot-mark, or dust that can be easily re- moved, may be noticed sooner on a dark surface, if not well covered with figures, yet light colors fade and be- come permanently defaced much quicker. By constant use they soon have a dingy look that quite destroys their original beauty. Bright, clear scarlets and dark, rich greens usually wear well, retaining their beauty "clear down to old age." Most dark crimsons, especially the crimsons of the present day, so largely tinged with ma- genta, are liable to fade and become dim, except in the richest carpets, and are not very sure even in them. Blue and brown, or blue and oak, are not a good com- bination. Blue tarnishes more easily than almost any other color; and blue and oak do not give a cheerful look to a room. The variety of styles in useful and ornamental fur- niture is so very numerous, we can only say in passing that the same general rules hold good as are given for 10 ALL AROUND THE HOUSE. selecting carpets. Bring to the work correct judgment, good taste, and great care in selecting forms and colors that will harmonize with the wall-papers and carpets, and then your own preferences and ability to gratify them must be your guides. In furnishing a kitchen, first settle in your own mind how much you are willing or able to spend upon it. If your means are ample, select the best of everything, but not in such profusion as to overload your kitchen, and increase, rather than simplify, labor. Do not buy any new invention until fully persuaded that it is an im- provement on older styles. If not able, in every par- ticular, to gratify your taste in furnishing your house, spare something from your parlors that you may add real conveniences and comforts to your kitchen ; that is, if you have health sufficient to keep a rigorous and unceasing supervision, or can do the work yourself; but, if either of these courses is impossible, it seems of little importance what you get. If servants rule your kitchen, you will surely be compelled to replenish every few months. A case of drawers should be in every kitchen-closet —one for bread-cloths and blankets, and meat and fish 'cloths; another for kitchen table-cloths, roller - tow- els, dish-towels, and cook's holders; another where soiled table-linen can be neatly folded ready for the wash; and, if you have not a laundry separate from the kitchen, a fourth drawer for ironing-blankets and sheets, bosom-board and holders, is desirable. Each ar- ticle should be plainly marked and scrupulously used for its appropriate work, and for nothing else. Let the directions for their use be distinctly stated, and then accept no excuse either from yourself or a servant for violating the rule. "A place for everything and every- PROVIDING HOUSEHOLD STORES. H thing in its place," and used for its own work, should be the recognized law for every part of the house, but es- pecially in the kitchen, and any deviation from it should be met at once with just rebuke. Disorder, waste, and filth, in the kitchen are too easily passed over by those who depend on servants, because the mistress shrinks from the constant oversight and conflict. It is true that eternal vigilance, much patience and forbearance, are necessary to keep the kitchen machinery running neatly and smoothly. But it "pays," not only by the extra economy, but by the greater comfort and happi- ness of all the inmates of the house. PROVIDING HOUSEHOLD STORES. OPINIONS differ as to the most economical method of providing food and raiment for a family. Many advocate as far as possible buying in large quantities, or wholesale. Another class, perfectly able to adopt the course that best suits them, imagine they economize best by buying little at a time. A third class have no choice. With great care they manage to preserve the semblance of comfort, at least for a while : but their purses are very light, and in a greater or less degree they live "from hand to mouth." A necessity is laid upon them to buy food only for the day, and that in no lavish quantity, and their changes of raiment are not abundant. They could not buy food or raiment at wholesale. "The destruction of the poor is their poverty" is an ancient proverb that can be easily understood by all. 12 ALL AROUND THE HOUSE. It is plain that where everything is bought in small quantities—a pint, a quart, or half a pound, at a time— they must cost more in proportion than when laid in on a more ample scale. All know, or ought to know, that in buying two or three yards of cloth, a table-cloth, or a spool of thread—anything in small qnantities—the price must be increased, even by so small things as the wrapping-paper in which they are put, and the twine used to tie the parcel. Small as these items seem, it is certain that the smallest must add considerably to the merchant's expense in the course of the year; and, al- though they may not appear on the face of the bill, they must certainly be taken into the estimate when the merchant or grocer arranges his schedule of prices. These little things go to make up the difference be- tween wholesale and retail, and are a part of the profits which must be secured to make the business remunera- tive. But the community could not forego the accommo- dation and convenience of our retail dealers, and it is all right and proper that they should find in it a source of profit to themselves. But, for those whose incomes are sufficient to give them opportunity to exercise the best economy, we think a large proportion of their pur- chases should be wholesale. There are, certainly, some things that cannot be bought safely in large quantities, even with an abundant income and ample and well-pro- tected storerooms. Meats, fish, poultry, and many varieties of fruit and vegetables, are perishable, and should only be bought in quantities sufficient to supply the wants of a day, or of two or three days, at most. But it is perfectly safe to buy sugar, teas, coffee, molasses, vinegar, canned fruit, spices, starch, soap, and even flour, provided the store- PROVIDING HOUSEHOLD STORES. 13 rooms are dry, and in other respects suitable, in a quan- tity large enough to last a year. Many articles grow better with age, and the savings in such wholesale oper- ations far surpass anything that an inexperienced per- son would imagine. To those who have lived at a dis- tance from shopping facilities these details will seem needless, but many city housekeepers have never ac- quired the habit of "looking ahead." In the dry-goods department of any large family, when sheeting, shirting, ticking—indeed, all kinds of cotton goods — tapes, thread, sewing-silk, pins and needles, are bought by wholesale sufficient for a year's consumption, there will be found an immense saving in the year's expenditures. If kept from the damp air they will not be injured. Cloth of all kinds can be cut into garments or articles of daily use with much better economy, and yield a larger supply, when cut from a whole web, than when two or three, or half a dozen yards are pieced, twisted, turned, planned and replanned, to eke out the garment. Every seamstress knows how nicely the gores, pieces, half-breadths, etc., left from one article fit and come in just right to make certain parts of another and smaller garment, when she has a whole web to cut from, and in that way how almost every inch is utilized, which could not be used unless left on the main piece. We have heard people say, " Oh, if I get a good stock of materials on hand I am not half as careful and saving in the use of them as I should be if I planned out just how many pounds or inches I must have, and bought that, and no more. When things are plenty I give away much more than I should if I had only a little in the house." .Such persons are not fit to have the care of a house 2 14 ALL AROUND THE HOUSE. and its stores. They should be put to school and taught how to use the good things placed in their hands " as not abusing them." They have no right to waste any- thing—they have no right to give away anything which they cannot afford to part with, or which is not given into good hands. If God has blessed them with abun- dance, it should be used to make glad the hearts of all that come under their influence; but it is sin to throw his good gifts recklessly away. But if any have but little to use or to give away, that little should be carefully husbanded and employed to do the most good. Whether five, two, or one talent may be given into our keeping, if used generously, but with care and without waste, to do the largest amount of good and produce the most happiness, we may hope some day for the blessing which shall make us rulers over many things, because we have been faithful over a few. COOK-BOOKS. YOUNG housekeepers find it often difficult to select, among the innumerable cook-books which are published, such as will give them the most reliable in- formation; and but a few years since this was a ques- tion that perplexed matrons of large experience. They seldom found one that gave them entire satisfaction; but no one individual found a common ground for com- plaint—each had reasons for dissent from separate points of view. And, on reflection, it does not appear strange that there should be diversity of opinions. The number of volumes which are before the public COOK-BOOKS. 15 under the various titles of "Domestic Economy," "Model Cookery," "Hints to Young Housekeepers," etc., etc., is past enumerating. Some of these are ex- cellent; some are as nearly perfect in special depart- ments as is possible; some suitable only for the rich; or those who delegate domestic care to hirelings, em- ploy foreign cooks, and eat what is set before them, asking no questions, provided the table looks genteel, and each course is served with appropriate embellish- ment and in fashionable order. But in many of these books there is much that will be an unknown tongue to the inexperienced. Many young ladies, worthy of all respect, have a good English education, but are not so situated that they can aspire to anything higher. They have se- cured sufficient knowledge to enjoy substantial read- ing, to be greatly edified and bear some part in the conversation of literary people; but they are dumb if phrases or quotations from foreign languages are intro- duced. And is it in good taste—excuse the inquiry— to garnish conversation with here and there scraps of French and German, unless perfectly sure that all pres- ent are as much at home in these languages as the speaker? It may show learning, but is it doing as one would be done by, if similarly situated? Most of the popular cook-books abound in receipts and directions couched in a language and phrases which, to a large proportion of those who search them for practical information, would render the works useless. Such books are valuable for those who live fashionably, but not for persons of moderate means, who, happily, are obliged to live simply and economically. Yet this class need some reliable guides even for their less elab- orate but more practical mode of living; and to the 16 ALL AROUND THE HOUSE. young housekeeper, more than any one, it is important that such guides should make the work as simple and easily understood as possible. Then in some of the books on housekeeping and do- mestic economy the directions are not easily understood, by reason of an effort to condense everything into the smallest possible compass. This is all very well for ex- perienced persons, who only need receipts to ascertain the quantity and kind of ingredients needed. They are perfectly competent to put all together without help from any one. Not so with the young and inexperi- enced, to many of whom all that pertains to cooking and home cares is a mystery, and they stand helpless and aghast, holding out feeble hands for some kind teacher to show them the way. Like a babe just learn- ing to walk, they stumble and fall often, needing a strong hand, or clear and minute directions, till they become strong enough to go alone. But within the last year or two a new order of cook- books has been brought before the public. The first that came under our observation was published in Aiken, South Carolina, for some benevolent purpose. The ladies having charge of the operation proposed that each should write out some choice receipt for which she should be responsible, and, arranging them in pam- phlet form, sell them at the fair, the avails being do- nated to the object for which they were laboring. The plan was very successful, and the purchaser secured more than her money's worth in many valuable receipts. Last year the ladies of the Brooklyn Employment Society published "Every Day's Needs," for the benefit of that society, and, each receipt being vouched for by some of our best housekeepers, gives it a thoroughly trustworthy character. COOK-BOOKS. 17 These two books, or pamphlets, are small, making no pretense of giving all that a young housekeeper needs; but other more elaborate cook-books have been prepared, which we think are among the very best ever published. "In the Kitchen," dedicated to "The Cooking-Class of the Young Ladies' Saturday Morning Club," by Elizabeth Miller, is a work of 572 pages, containing miscellaneous directions and receipts for all manner of food, culled from the best sources, of which the author says, "Most have been tested by myself, and there is not one in which I have not full confidence." We have examined this work carefully, and seen many of the directions tried by skillful hands. We are much pleased with the whole arrangement, and the easy manner in which every item is stated. There is one idea quite new, which it would be well for all to re- member who prepare such works. Scattered here and there through the book are blank pages on which to write any receipt found elsewhere and proved reliable. "The Home Cook-Book," published by J. Fred Waggoner in 1870, found its way from the cold regions of Chicago to us on the banks of the St. John's, among the orange-trees of Florida. It was originally published for the benefit of the Home for the Friendless, Chicago. For this charitable object the ladies of that city and vicinity gave their time and experience. We have had little time since its arrival to examine it as carefully as we should were we in our own domains. But every old housekeeper is able to judge of many things connected with domestic affairs at a glance—long practice giving her an almost instinctive knowledge of what will be the result if certain rules are followed. In this wise we are greatly interested in this new cook-book, and such au- thority as a Western lady in the cooking department is 18 ALL AROUND THE HOUSE. worthy of great confidence. Some of the best cooking we have ever seen has been found at entertainments given at the West, even before a place had been long enough reclaimed from the wilderness to supply the conveniences and refinements common in older cities. Then comes " Buckeye Cookery and Practical House- keeping," compiled from original receipts, and published in Marysville, Ohio. This book is dedicated to the "Plucky Housekeepers of 1876, who master their work, instead of allowing it to master them." This "Buckeye Cookery" has much more in it than mere cooking. It gives some of the most sensible rules for practical housekeeping in a concise but very clear manner. Nearly every receipt has annexed the- name of the lady who sent it, and, as it bears the credentials of some of our best and most skillful Western matrons, one need not fear to trust it. This book was prepared with the hope that its sale would be sufficient to enable the contributors to build a Congregational church which had long been needed. They have been so far successful as to begin to feel hopeful, if the sale of the book continues to be as good as it has been thus far, that they may secure their church. Whether they succeed in that part of their work or not, they certainly have succeeded in giving to all housekeepers who buy it a most excellent cook-book, rich in the best sort of receipts and rules for practical labor. Without a moment's doubt we feel safe in assuring those who desire the best book of this kind, that in pro- curing either of these last three works they will not go astray. Last, but not least, we have a word to say of "The Six Little Cooks; or, Aunt Jane's Cooking Class," pub- COOK-BOOKS. 19 lished in Chicago by Jansen, McClurg & Co. In this work we are specially interested, for it is beginning just where we have long desired to see this part of a girl's education begun. The book is full of really excellent receipts, which old or young may profit by; but. we like it because, while teaching the young daughters, the mother is at the same time making her instructions a source of great pleasure to her girls. Under such care when they take up life in earnest they will find this part of their work much easier from having "played work" when young. We have some young granddaughters who were al- most from infancy furnished with a very small cook- stove, which their sensible mothers have taught them to use in summer out under the trees, and from which already they often surprise their parents with some nice addition to the regular "bill of fare." We intend to provide each of these little damsels with a copy of "The Six Little Cooks," and shall expect to fare sumptuously when with them. Little girls can learn to do cooking neatly and prop- erly, just as well as they can be taught to sing, play the piano, or do fancy-work; and woe to the mother who dares to teach them that there is anything servile or de- grading in such work! HOME-MADE COOK-BOOKS. A YEAR or two since, in reply to some queries on the subject of receipts, Ave advised a young housekeeper to keep a blank-book and insert under appropriate head* 20 ALL AROUND THE HOUSE. ings every experiment which she made successfully, and all receipts that she had found acceptable ; also, to beg receipts from her friends, and, after trying one herself and succeeding, to write it down at once, and in a foot- note show wherein she thought she had improved upon the original. Such receipts, tried and varied by one's own experi- ments, are often far better than those found in our most elaborate cook-books, because too many of the rules and directions for making every variety of food are not such as the author has herself tried and proved, but taken hastily—at the table, perhaps—from the lips of the lady of the house, and frequently without even the safeguard of writing them down. The best of memo- ries are sometimes treacherous, particularly when the thing to be remembered is something out of the usual habit and line of thought, and for that reason so many mistakes are found in otherwise very excellent domestic manuals. A reader of the Christian Union writes and indorses this idea by giving her own experience, and we quote some parts of her letter: "When a young girl at home, I had done considerable pas- try-cooking, canned fruits, made pickles, etc., and thought I knew all about housekeeping. But, ah me! when I married I found that in many things I was as ignorant as my little daughter now is. But, determining to conquer and become a successful housekeeper and home-maker, and believing that regular and well-prepared meals were essential to this end, I eagerly sought information from every available source. Look- ing back on those days I laugh at my youthf ul experience, but then it was oftener a cause for tears than laughter. I searched every cook-book I could find, and in all I saw much that was useful, but also much utterly valueless. Then I hit upon a plan HOME-MADE COOK-BOOKS. 21 of making one of my own; and now, after sixteen years, I would advise all young housekeepers to try the experiment. "Purchase a blank-book with pages all numbered, but put nothing in it save what you have tried or seen tried. Arrange it systematically; divide it into different departments—one for meats, another for vegetables, for bread, pies, puddings, etc., allowing space at the end of every section in the body of the book and in the index in which to make entries as new receipts or directions are found, tried, and approved. Any good house- keeper will be glad to furnish you her rules for her own favorite dishes. Write all out definitely, remembering that it is equally important that the ingredients be properly mixed and cooked as that the proper proportions are used. "In such a book, prepared by your own hand, and each thing tested by you, there is a feeling of reliability which makes it invaluable. What a treasure such a book would be to a daughter, all written by a mother's hand, and tested by her judgment and mature wisdom 1" The writer of this letter will, we are sure, so train her daughters that they will be well versed in all home virtues and practical knowledge, and her advice is worthy the careful consideration of all young home- makers. A little receipt-book, prepared for the benefit of the Business Woman's College in Brooklyn, by the ladies who have the management of that institution, has in it much that has been proved and furnished by some of the best and most practical housekeepers, and will be a great acquisition to our young ladies—not simply on account of the receipts for nice dishes, but also to show how many good devices these "hard times " have called into existence, by which our charitable institutions have been greatly aided and kept alive at a time when it is hard to secure donations. Now, have not some of our young people leisure and 22 ALL AROUND THE HOUSE. ingenuity sufficient to devise many other ways for the relief of the poor, or the benefit of our many excellent institutions? We feel that it is of great importance that the rising generation should learn to find more pleasure in good works. Why not begin by dividing their lei- sure hours—half for the pleasures of fashionable life, and half spent in trying to comfort the sick, feeding the hungry, and clothing the naked? There is a promise of a blessing on those who remember the poor and afflicted; and we venture to predict that young ladies or gentlemen who will thus divide their leisure time for a year will, at the close, acknowledge that they have found the enjoyment of doing good to others far out- weighs all they have secured in fashionable life. DINING-ROOM AND KITCHEN FURNITURE. SUGGESTIONS with regard to the furniture of kitchens and dining-rooms for people in moderate circumstances are often called for. We notice that a majority of those we have been accustomed to look upon as our wealthiest citizens usually consider them- selves in very "moderate circumstances," particularly when some benevolent project is brought to their no- tice. We do not, however, desire to criticise. All have an undoubted right to estimate the value of their possessions in accordance with their own ideas of truth and honor. One inexperienced friend who desires such sug- gestions evidently intends to begin her new life in a truly economical manner, and arrange her home with DINING-ROOM AND KITCHEN FURNITURE. 23 reference to comfort, good taste, and true happiness, rather than for style or fashion. The size and style of the house, and the sum that can be appropriated for fur- nishing it—three very important items—are not given; but there are some few points that in any case should be first considered before making important purchases, and borne in mind continually while making them. No shopping expedition should ever be undertaken with- out clearly understanding beforehand just what is wanted and how much can be expended. These ques- tions being settled, shopping is far less laborious and perplexing than it would otherwise be. Before bringing new furniture into a house, all pa- pering, painting, and cleaning, should be thoroughly finished. This can be easily managed if the house is new, or; if it is the first experience in housekeeping, when everything is to be purchased and brought in, there will be in all probability no very pressing ne- cessity for haste, or for receiving the furniture till all needful cleaning has been finished. The inquiry is often made, "Are not rag-carpets the most durable for dining-room and kitchen, and also the the most economical?" In most cases, we think not. When one's resources are limited, or where the men of the family are farmers or out-door laborers, and, of ne- cessity, often enter the house with heavy, soiled boots a strong, well-woven rag-carpet may possibly last lon- ger than an ingrain or three-ply; but even in such cases it is doubtful if, in the end, it will prove the best economy—certainly not for a young housekeeper. It takes the "wear and tear" of a large family, through several years, to save—not buy—rags enough to give the first semblance of economy to these car- pets. When a rag-carpet begins to wear out it may 24 ALL AROUND THE HOUSE. be pieced and turned, to be sure, but can never look very well, or be of much service after it has once come to mending; whereas ingrain and three-ply carpets can be pieced and turned as long as any of the pieces will hold together, and, if neatly done, will, to the end, look quite respectable. As far as mere taste is concerned, we much prefer a clean white floor to a rag-carpet. If scrubbing is too hard work (can it be harder than sweeping a rag-car- pet?), the floor can be painted—not a dark color—that shows dirt and every footprint too easily; but select a color as near that of freshly-planed yellow pine or oak as possible—a shade or two darker. With a light, soft mop, and a pail of clean, warm suds, a painted floor may be easily made to look fresh and nice. It has this advantage in a kitchen over carpets or oil-cloth—that every spot can be at once removed without injury. Dark grounds, well covered with rich colors and tasteful designs, are much to be preferred to light or plain dark colors, in carpets for daily hard use. One scarcely perceives at first how easily a light-colored car- pet is defaced, or, if not faded, how soon the color loses its freshness and looks old. But in a little while the change is so marked that we wake suddenly to the con' sciousness that what was a few months since a bright, fresh, and attractive carpet, has been imperceptibly transformed to a dingy, faded, untidy thing, that must be a discomfort to the eyes as long as it lasts. On a plain, dark color, also, every footprint is visible at all times. Snow, rain, or mud, will leave marks, notwith- standing the utmost care, that can seldom be removed. Rich, bright flowers, or trailing vines, scattered over dark surfaces, prevent these daily disfigurements; and, if you do buy light carpets, the same holds true with DINING-ROOM AND KITCHEN FURNITURE. 25 regard to them : the more they are shadowed by mixed, bright colors, the less perceptible are the changes that are wrought by time, accidents, or careless usage on the foundation color. Bear in mind, when purchasing, that pleasing and harmonious combination of colors and graceful designs in carpets, as well as in dress, cost no more than un- couth, disagreeable ones. A handsome carpet, that is a perpetual pleasure to look at, may wear just as long as a homely one that is a perpetual torment. Therefore every one should search till that is found which is satis- factory. Quality and price should be the first consid- eration; then the beauty of the article; and the search should not be relinquished till these three points are combined. They can be—and patience and persever- ance will insure success; but a large amount of grace will be needed to be patient with a disagreeable article always before the eyes. Just at present Fashion commands her votaries to seek the Eastlake colors and designs, or the mixed and inharmoniously colored Persian carpets. Eastlake pat- terns, for the most part, look faded and old, as if heirlooms, handed down from some of the past centu- ries, and the designs are as ungraceful and untrue to Nature, and disagreeable to the eye, as can well be imagined. But there are persons who always see, in all that carries the impress of fashion—something "too lovely for anything.'' Persian carpets, if not too expensive, would be eco- nomical for common hard usage, because they cannot show spots, the colors being thrown together so indis- criminately that none can tell whether they are spotted by design, lack of design, or by accident. Cane-seated oak chairs are pleasant and serviceable 26 ALL AROUND THE HOUSE. for the dining-room, but in that case table and side- board, if you have one, should also be of oak. Leather- covered chairs are more expensive, but very durable and handsome. The leather should match the other furni- ture in color. Black-walnut sideboard and table, with dark, leather-covered chairs, have a richer appearance, and are not much, if any, more expensive; but this style is more suitable for a large, high-studded room, well lighted, else the dark material gives a sombre hue to the apartment which is very disagreeable. A dining- room should be always bright and cheerful, with large windows and plenty of them, that the room may be bathed in sunlight. It is only in such a room that dark furniture can be tolerated. It is not necessary that the carpet should match the furniture, we think, but only that the colors harmonize. Dark greens or scarlets, softened by oak or gold vines or scrolls, help to give the room a cheerful aspect. A black ground, covered with scrolls or vines of oak, gold and green, has been much used for dining-rooms and halls of late, and looks exceedingly well. White or buff-colored curtains are desirable for kitchen windows, even when they are supplied with blinds or shutters; for the kitchen needs all the light possible, requiring only thin muslin curtains to soften the intense glare from eastern or western windows, or to shield the occupants from the rude gaze of outsiders. The blinds in the kitchen should never be closed till too dark to see without lamps or gas. There are many other hints for both kitchen and dining-room that would be desirable; but we have a few words to say about chamber-furnishing, particularly about the beds. When there are two occupants in a chamber, and the DINING-ROOM AND KITCHEN FURNITURE. 27 room is large, two bureaus, though not indispensable, are a great convenience. One of them at least should have two wide and deep drawers at the bottom, and two deep but narrow drawers on each end over the long ones. This gives space between to hang a long, broad mirror or dressing-glass, and is a very great convenience for a lady; and particularly for one who has no daugh- ter or lady friend to point out whatever may be amiss in her attire, and who has not any desire for the doubt ful luxury of a lady's-maid, even if she could afford it. Whatever may be the style of the bed, by all means have one of the Hartford wire-woven mattresses. The cost is, to be sure, greater than a common under-bed or paillasse, but the difference in expense is nearly, if not quite, saved in the hair-mattress which should be then used with them. A Hartford mattress with less than one-third the usual quantity of hair is all that is required. A very heavy mattress would destroy half the comfort and elasticity of these wire-woven bless- ings. They are the most desirable under-beds we have ever seen. Many use them, we are told, without any mattress, only spreading a thick blanket or wool- wadded comfortable over the woven wire. The comfort found in the use of these is not all the recommendation by any means; a well-aired bed is se- cured besides, and a free circulation of air will pass through this under-bed continually. No vermin can lodge in this network of wire unperceived, if there is the slightest attention given to their extermination, for here there are no hiding-places. When the bedclothes are taken off to air the bed, and the upper or hair mat- tress thrown over the foot of the bedstead, preparatory to turning it over every morning, one can see all there is to be seen in this admirable under-bed. 28 ALL AROUND THE HOUSE. Brush the wire network every week with a whisk broom, and wipe the dust that may gather on the rail on which the mattress rests with a wet cloth, and then dry with a towel. That is all the care needed. A wrench comes with the mattress to tighten the wires, should they sag, but we have used our mattresses eight or ten years, and never had occasion to tighten or in any way repair them. There are many kinds of wire-woven mattresses, but we have never seen any but the Hartford that we would venture to recommend, without any reservation. CARPETS. YOUNG people might be relieved of much care and anxiety, if, when they commence housekeep- ing, they were at liberty to buy everything of the very best materials—those which will last the longest, and always give pleasure and satisfaction, so long as a ves- tige remained. This is true economy, and as true re- specting carpets as in all other expenditures. But there is an old saying that "the destruction of the poor is their poverty ;" and usually young people cannot begin by practising this perfection of economy. The first cost of the most lasting articles cannot at first be met. It might quite exhaust the modest capital of young housekeepers; so for carpets they must seek the best quality of ingrain or three-ply, which can make a house look very inviting and home-like; and, if one cannot venture on Brussels or Wilton, it may be a satis- faction to know that these commoner kinds have many CAEPETS. 29 advantages that the richer ones have not. They are often really more beautiful in gracefulness and harmoni- ous mingling of color than 'any Brussels, and wear to better advantage, because they can be turned—giving a change that is like having a new carpet, inasmuch as the colors on each side are differently blended. None who are able to have a carpet at all need feel troubled, if they never can have anything better; therefore be well content with an ingrain of good wool, not shoddy, until with. a free conscience and without pecuniary in- convenience a higher grade can be purchased, and then we would prefer the best quality of Brussels for the parlor to velvet or tapestry. A good Brussels will, we think, last longer than tapestry; the colors are quite as good and the designs less elaborate and more graceful generally. But both are liable to the same objection. Neither can be turned and made over, Kke the cheaper styles. The best Wilton carpets cost more, but are far more durable, than Brussels for parlor-carpets, certainly; that is, if parlors are to be used—not shut up and darkened, and only thrown open for show. The Wiltons are usu- ally of good, fast colors, pretty patterns, retaining their color until completely worn out—if, indeed, they can wear out. Of course there are inferior qualities, but we refer only to the best. The Wilton carpets are not so desirable as Brussels for chamber-carpets. They have a thick, heavy nap, and the dust settling in them more readily than in Brussels makes them harder to sweep. In putting down carpets, lay something between them and the floor, for the dust, which sifts through and settles on the boards, will grind and wear out the carpet much sooner if it comes in contact with the bare boards. Some recommend laying straw, evenly, over the floor, 30 ALL AROUND THE HOUSE. and fastening it down by passing any old twine back and forth across the straw, tacking the string at each side of the room, as it binds the straw in place firmly. This mode will teach housekeepers and children to untie, not cut, the strings that come round bundles, and care- fully roll them in balls, that they may have them always ready for any emergency. But we do not like straw under carpets, and think the hard, rough joints, and indeed the straw itself, will wear the carpet more than any dust that can sift through on the boards, even if straw did not tend to gather dampness. Newspapers laid smoothly on the floor, and fastened down with very small, smooth-headed tacks, are much better than straw. But carpet-wadding is better than anything we have known for this purpose. It is not expensive, and more than pays the cost by the protec- tion it affords to the carpet. It is made expressly for this use, of coarse but soft brown paper, in large sheets, with cotton placed between the sheets. It is to be found at all carpet-stores, and will last for years, only requiring to be brushed off and rolled up when carpets are lifted for house-cleaning. It adds much to the warmth and comfort of the room on cold, windy days, besides the saving in the wear, for the wind, which can easily reach one through the carpet, cannot find its way through this cotton-wadded paper. In putting down a carpet, stretch it perfectly smooth and taut, as it is nailed down, for any loose spot or wrinkle will soon wear out. Carpets once nailed down smoothly should not be lifted too often. Ingrains and three-ply will need it every year, and twice a year— spring and fall—if the rooms are constantly and severely used; because dirt penetrates them more readily than the thick kind of carpets, which are very closely woven. CARPETS. 31 Brussels, if in a small family and subjected to little rough usage, do not need to be taken up more than once a year; and, in rooms neatly kept and little used, only once in two years. Wilton carpets should never be raised oftener than every two, and Moquette and Ax- minster only once in three years, and should not be swept oftener than every other week. Be careful to go over the carpet with a dustpan and soft brush whenever any dirt is seen, but do not wear out the carpet by too heavy sweeping. On lifting one of these heavy carpets, one is surprised to see how little dirt has found its way through to the floor or carpet-wadding, and cannot but feel that, were. it not for fear some mischievous moths had laid their eggs in the corners, it would have been better not to have gone to the trouble of taking it up. One's own preference must decide how the parlors are to be furnished after consulting the family purse. Only be sure that the room is not overloaded with fur- niture. That is extravagant and in very poor taste, be- sides being exceedingly inconvenient. The style and variety of the articles can be settled only by those who bear the expense and occupy the apartments. If neces- sary to be very careful and saving, there are many pret- ty contrivances which a skillful housekeeper can supply with very little actual cost. Some of the most attractive parlors we have ever entered have been made so more by the ingenuity of the ladies of the house, than by anything that furniture-stores or cabinet-maker's skill ever contributed. 32 ALL AROUND THE HOUSE. IMPORTANCE OP CAREFUL DUSTING. IT is not easy, for persons yet unaccustomed to the daily routine of household care, to realize how es- sential to cleanliness is the practice of daily, thorough dusting; and there are some old, experienced house- keepers who, though very particular in many things, are nevertheless quite remiss in this important depart- ment. "What nonsense! Who will believe that there can be any perceptible difference between a house that is dusted every day and one that receives that attention once or twice a week? It is a saving of patience, time, and dusters, to be content with less of that kind of care." We heard remarks like these not long since. Two ladies were giving their experience with unfaithful ser- vants, and one complained of infrequent dusting as form- ing a part of her trouble, and this quotation was the reply. We did not linger to hear more, but think one could easily see what would be the difference in the appearance of the two homes over which these ladies presided. Suppose they were just beginning a home-life—and we think they were—occupying two houses, newly fur- nished, and in all respects similar. For a few weeks there would be but little perceptible difference. Both are alike pleasant, complete, and attractive. But ere long a change is noticeable. In one—no spots on the fur- niture are found; no dust has settled in carved work or mouldings. The statuary, marble-top tables, and man- tels, are as fresh and pure as when the house was first occupied. No scroll, or bud, or leaf, in the exquisitely- IMPOKTANCE OF CAREFUL DUSTING. 33 carved mantels shelters the dust, which can always be so easily removed if caught on its first entrance and not allowed to settle and become solid by dampness or neglect. The window-panes are clear as crystal, and no dark spots of dirt are heaped up in the corners of the sash. The gas-fixtures are all in good working con- dition; the top of each burner free from anything that can obstruct a full, clear flame. The most fas- tidious caller, with immaculate white kids, need fear no damage in taking up a book, or resting her hand on a table. The neighboring house, opened and occupied at the same time, presents a very different aspect. The furniture- has already grown rusty and old; the highly-polished rosewood is losing its fine sheen ; dust has found a refuge in every available nook and corner, giving an ancient look to rich carvings, that deserved better care. The windows are clouded and streaked with dust; dark shadows that have been gathering slowly in the corners are now realities, in the shape of dust and lint, that from day to day have been allowed to find lodgment there unmolested. Marble-top tables, mantels, and statuary, even at this early day, are looking gray and mouldy. All the ele- gant and artistic work which adorns them is defaced. The gas flickers, or shoots up in uneven and irregular flames, because the orifices in the burners are choked with dust and lint from fires and sweeping, and the shades are unwashed and heavily clouded from neglect. Such a difference is often seen between two houses having equal facilities for neatness and order, but under entirely different administration. Unfortunately, the de- scent from careless swr/aee-dusting to real slovenliness is so gradual that the latter state becomes the established 34 ALL ABOUND THE HOUSE. fact before the mistress has recognized the evil; and then, though she may deplore it, is unconscious that it arises from any remissness on her part. No doubt every morning she goes through the pantomime of dusting. With a pretty feather-brush she flirts from chair to bookcase or table, and gracefully passes it over the top surfaces, but never thinks to look farther; while day after day the dust is slyly secreting itself in every crev- ice where it is secure from the gentle approaches of that innocent dusting-brush. The upper surfaces, or that part of the furniture which is always visible to a casual observer, may look bright and comparatively well kept for a time; but soon even that lustre fades, and, if the doors or win- dows are opened on a damp or rainy day, the dust which has settled so long uncared for cannot be easily removed. Something more than a feather-brush is needed to make the least impression, or a few more weeks of superficial work will have changed the rich rosewood to a dead russet-color, and the marks of prem- ature old age and decay be seen everywhere. Now, mark the difference between such carelessness and true cleanliness. Instead of using a feather-brush for anything more than to give the last touches, a good housekeeper will take an old silk handkerchief for the finest articles, or a soft dusting-towel with a fleecy surface (which comes expressly for the purpose), and rub the furniture all over —not simply wipe it. If there is a damp spot where the dust has settled, it must be rubbed thoroughly till it dis- appears; or, if too firmly fixed, washed off in lukewarm suds, and immediately rubbed diy with a chamois-skin. Draw one end of the dusting-cloth or handkerchief back and forth through all the fine open-worked carving; or, IMPORTANCE OF CAREFUL DUSTING. 35 where the cloth cannot enter, use a clean soft paint- brush, which should be always kept with the dusting- articles for that purpose. In this way, all the dust that can accumulate, if looked after every day, will be dis- lodged, and furniture retain its youth and freshness, in a great measure, clear down to old age. This process sounds like something tedious—consum- ing much time. On the contrary, the daily attention that should be given to dust—which no care can prevent from entering, but which at first rests on the furniture so lightly that it is removed with ease—consumes not half the time that a careless and less methodical mode of working, or pretending to work, will do; for, after some delays, the day of reckoning for negligence will come, and hard and long-continued work will be the penalty before the furniture can be restored to anything like decency. By neglect, in the end, not only is much time wasted, but the articles will be permanently de- faced. There are some small places in the carving of rich furniture which even a paint-brush will not reach; but it can be removed by blowing hard into the spot, and thus driving it out. A small pair of bellows is a great convenience to keep on hand for such a purpose, as it easily removes all dust from the most intricate carv- ing. There are very few things that, to an orderly person, are so annoying as to see dust daily increasing in all of those ornamental parts of furniture which would be a perpetual pleasure if kept clean. Some houses seem made purposely for the dust to hide in, as if to defy careless girls and thoughtless housekeepers. Finger - Marks.—Near akin to careless dusting is the neglect of doors and door-casings, which, if not fre- 36 ALL AROUND THE HOUSE. quently washed off, will, in a few days, become badly soiled. Servants, bringing up coal, with hands begrimed from being over the furnace and other rough work, are apt to leave the marks of their fingers on the sides of the doors or casings as they pass in and out. Sometimes the whole hand is pressed on the door, if one enters with a heavy coal-hod, to steady the steps. It is very natural that this should be done, when carrying a heavy weight; but one can hardly imagine such perfection in our do- mestics as to feel any surprise that they do not them- selves see the damage done, or take instant steps to re- move such marks, without being reminded of it. But whoever has the care of the rooms, whether dining- rooms, parlors, or chambers, should be instructed that it is their work regularly to watch for such marks and remove them speedily. If at once attended to, it is very little trouble. A clean, damp cloth will take off all such disfigurements easily if they are not left on too long. The same care is needed to keep the door-knobs or handles clean. Children with soiled hands, right from their meals, often leave the knobs sticky or greasy, and they can receive the necessary care at the same time that the wood-work is cleaned, taking no longer time, but adding greatly'to the neatness and comfort of the house. One of the most essential qualifications of a good housekeeper is a quick, observant eye, that at a glance, almost by instinct, knows when and where such little touches are needed, and secures prompt attention to them. FASHION, OR ECONOMY? 37 FASHION, OR ECONOMY? "TTARD times" and "the panic" are terms that, J L like old customs, are revived about every ten years. Sometimes the days of trouble are not half so hard as the imagination paints them; but no one will doubt the reality of "hard times " the past year. Young housekeepers are fully realizing that there is great need of the strictest economy. They hear it talked of at every corner, and see cause for grave deliberation at every step; and, feeling this unusual pressure, they ac- knowledge the necessity for close calculations in all their expenditures, and would gladly curtail them. But they groan, being grievously burdened by the exactions of Fashion, and find no possibility of retrench- ment while compelled, as they imagine, to exorbitant outlays, by her inexorable laws. They lack the cour- age, and we may say good sense, to break these bonds, and act independently. If good and usually sensible ladies of riper years would but set the example, we think our young people would soon see how easy a thing it is to dress neatly—in good taste—yet quite economi- cally. From out the monstrosities of fashion, one surely can select, from every style, some points that may be so combined that a simple, graceful, and not extravagant dress shall be secured by this sensible gleaning. The most fastidious, if compelled by pecuniary considera- tions to resort to such selections and combinations, may be comforted by the knowledge that their dress, thus skillfully planned, is far more modest and in better taste than any of the uncouth fashions exhibited in our dress- magazines. „ 38 ALL AROUND THE HOUSE. But we acknowledge that, to be really fashionably dressed, and yet be economical, is under the present dis- pensation -quite impossible. Those only whose wealth necessitates no very stringent economy can venture on a strict adherence to fashion with impunity. People of limited means are bound to shake off these fetters and be governed by good practical common-sense, or become hopelessly involved. Bear in mind how fashion changes, and notice how each change of late is more wildly extravagant than the last. If one follows this " will-o'-the-wisp " and remodels the wardrobe or buys new to meet each fresh caprice, what time is there left for anything else? Wait—and once in about every five or seven years this change- ful goddess will come back to a more sensible style. Only a short time since, and immense "hoops" were "all the rage." Then so much material was needed to finish a dress ample enough to cover this unbecoming extension, that a laboring or salaried man could not furnish his wife with what she would call decent ap- parel, and save money for anything else. At length "hoops," or crinoline, diminished in size, and what was saved? Nothing. For the amount of trimming that then began to be piled upon the skirts demanded as large a pattern as before this change, and was far less economical than the extensive skirts, because the material was cut up for puffings, bias-folds, etc., so as to be useless for remodeling or making over a dress. Now "crinoline" has vanished, and "gored" skirts are the style. The dress is now so scant as to cling closely about the feet, greatly impeding the natural ac- tion of the limbs. This, certainly, is not agreeable; but instead of buying twenty, thirty, or forty yards of material for a dress, we may hope—at least while FASHION, OR ECONOMY f 39 these "hard times" continue—for something like the good old days when, whatever burdens may have been imposed on woman by others, her back was never bent under the self-inflicted and almost insupportable weight of ponderous skirts, and unnumbered yards of trimming. Then seven, eight, or at the most ten yards of material was ample measurement for the rich as well as the poor. Tes. The "hoops" have disappeared, and the huge, billowy skirts shrunk to very narrow limits, and what have we now secured, in increased comfort, or decreased expense? Absolutely nothing! Indeed, we are not at all sure but this last change brings more discomfort, as well as extravagance, than anything among the styles that have passed away. There is a marvelous increase in trimmings of every sort. Ruffles, flounces, puffings, plaitings, bands, and bows, of the heaviest material—in dissimilar color and fabric—in the most elaborate and grotesque deviceB, are all mingled; and, united, cover the skirts of fashionable dresses—from top to bottom— disfiguring the waist and arms, and making the whole figure a mystery. From the back of the dress, that part of the skirt which should hang in graceful folds is puffed and looped up, forming something more uncouth than the poor camel's "hump." In the heavens above, the earth beneath, or the waters under the earth, there can nothing be found to equal the deformity and most unnatural figure of a lady robed in the "height of the fashion." If our poor frail bodies must carry such incum- brances, then crinoline would be a blessing. But, un- aided by that which would help to support the bur- den and relieve the spine from this unnatural pressure, a devotee of fashion has now the whole weight of these heavily-laden skirts dragging from the back and hips, 40 ALL AROUND TIIE HOUSE. incapacitating the body for any natural, free action; and the trouble is greatly augmented by the last crowning cruelty of all, the "pull-back" which compels short, minc- ing, uncertain steps, and makes the attempt to enter a carriage, or step up-stairs, hazardous as well as ridiculous. But the discomfort and absurdity of the present fashions are not the worst features in the case. Great as is the extravagance of wasting so much material on one dress, and cutting much of it into trimming, which spoils it for altering over for a second term of service, the expense and waste of time in manufacturing the garment are still greater. Unless able to hire her dresses made, what time has a mother or housekeeper for her home duties if she at- tempts to make a fashionable dress herself, with the re- quired amount of trimming? We give a few statis- tics : A good dressmaker employed at your own house usually receives three dollars a day. In the country you may find one for two and a half. A full-rigged fashionable dress will require nine days' steady, hard work of a rapid seamstress—twenty-seven dollars, be- sides the nine days' board, for making one dress! If you send the material to a dressmaker, you will have a bill varying from fourteen to fifty or seventy- five dollars, according to the reputation of the dress- maker for stylishness, or her vicinity to the most fash- ionable part of the community. Appended to this bill you may find a goodly number of extras. These items may be relied on, as we have them from un- doubted authority. Now, unless your husband is a man of wealth, do you think he can safely supply you with money to meet such bills for fashionable attire? But a gentleman pays fifty, seventy-five, or even a RUGS OR CARrETS? 41 hundred dollars, for a dress suit, about the same for a dress overcoat, and twelve, fifteen, or perhaps twenty- five, for boots. Yes, men of large means do, and per- haps much more; we do not know. But where your husband has one suit you have several, all costing as much as, and some far more than, his one dress suit. Not many years since, a gentleman's wardrobe cost more than a lady's, even when she had three suits to his one. Now it takes so many yards to clothe a lady, that her expenses far exceed her husband's. Have sewing-machines, after all, been the great blessing to the family that is generally supposed? Since they came into general use it is very certain that a lady's expenses have greatly increased. Work by ma- chine is done so rapidly that fashion-loving people are led from one absurdity to another; whereas, if every stitch were done by hand, we think there would soon be a great change in dress, even among the most ardent devotee of fashion. RUGS OR CARPETS? TT^OO late to incorporate into the article on carpets, -1_ the idea of substituting rugs in the place of car- pets was brought to our notice. This theory is quite foreign to our taste, but well worthy of careful consid- eration. As we understand it, the idea is to substitute Oriental rugs, which will cover only the main part of the floor, forming a large square or oblong carpet, but not fitted into the recesses by the windows and doors, or the irregularities which must follow the moulding or wash- 42 ALL AROUND THE HOUSE. boards on each side of the room. This mode leaves an uncovered surface of flooring all around the room, which is to be painted or finished according to the taste of the occupant. In fine houses the floors are usually inlaid with several kinds of wood, forming a border round that part of the room uncovered by the rug. There are some well-defined advantages in this pro- posal. As a matter of economy it is thought desirable by a few. To fit a carpet nicely to all the corners and little recesses in any room may often necessitate some waste, especially if there are figures or scrolls to be matched, and it also requires a skillful hand to fit the carpet to all the irregular places found on any floor, however simple. Another reason suggested in favor of rugs is that the corners and little nooks are the favorite resorts of moths. They doubtless prefer to deposit their eggs in the most inaccessible places, and by instinct seem to understand that by so doing they have a more hopeful prospect of securing undisputed possession than in the more exposed parts of the room. Careless sweepers are great friends to moths; so few, unless under strict su- pervision, are experts in exploring thoroughly the strong- holds of these alert and most vexatious torments. Again, if a carpet is made only to cover the princi- pal part of the floor—square or oblong, according to the shape of the room—it can be taken up with greater ease, as often as may be deemed necessary, and will re- quire no special skill to replace it. It can also be changed from one room to another with little trouble and with- out refitting. Here are some sensible reasons for this theory of carpeting a room. Now let us see what can be adduced on the other side, to offset these. RUGS OR CAEPETS? 43 In an economical point of view it is doubtful if much is saved. It may perhaps take a little more carpeting to start with to cover all the nooks and corners under the windows, by the doors, and around the mouldings; but bear in mind that a carpet often requires cutting to match the figures—almost always, even when simply sewed in breadths—and there will probably be enough that must be cut off to fill all these places. There is also another point to be remembered when looking at this plan in an economical point of view. A carpet which is not fitted to the floor throughout must of necessity wear out in some spots more easily than one that fills up every irregularity. When used as a rug there will be several feet of bare floor all round the room, and, in sweeping and passing in and out, the outer edge of the carpet will receive rougher usage than if this edge were fitted and tacked close up to the door- sills and wash-boards. We greatly misjudge if in a short time an orderly housekeeper would not be an- noyed by finding the edges breaking and beginning to show ragged spots on such parts as were nearest the door or close to a sofa or arm-chair. If it were simply a binding, that could easily be replaced; but when the carpet itself begins to "fray" on the edges it will soon look old and shabby. It is true that moths are more likely to deposit their eggs in the small corners about the windows, wash- boards, and mouldings ; but they are not always so fas- tidious. They often seek to nest in the bindings, and, as their tracks plainly indicate, they do not disdain to intrude even into the middle of the carpet; especially in heavy fabrics, when they can settle down into the thick tufted threads of the Moquette, Axminster, or Aubusson, fearless of the broom, if not of the tread of 44: ALL AROUND THE HOUSE. many feet. But even if they do select the irregularities of the corners, in preference to other spots, by so doing they have, in their ignorance, put themselves more com- pletely in the power of a skillful housewife than they could be if in less secluded places. With the little bellows, that can be procured with any bottle of the best moth-powder, one can blow the powder into the smallest crevice and far under the corners of the carpet; but if this powder is scattered over the middle of the carpet, it can remain there but a short time, before walking across the floor, opening the door, or sweep- ing, will remove it, without having accomplished much good. In the corners and unused places the powder will remain much longer, without annoyance to any one in the room; and, if blown far under the edges, when carpets are closely fitted, even sweeping will not dislodge it, and it continues for weeks, protecting our carpets from these destructive little insects. We also doubt if lifting a carpet often is desirable. It is quite a tax—an addition to the general labor of a family which we think can be dispensed with. It does the carpet no good ; but, if a large, heavy, sewed one, it may, by ripping through rough handling, be greatly injured. A carpet, even under the name of rug, is a cumbersome thing to take up and down stairs, and is seldom whipped or shaken without some rent or strain, if done by hand; while considerable expense is incurred if it is taken to a carpet-cleaning establishment. All the cleansing secured by frequent lifting will not com- pensate for the trouble, expense, or annoyance. The last reason against this new theory which we give now is this: We think this arrangement undesira- ble, because children, old and feeble persons, or any one crossing or entering the room in haste, risk severe falls. RUGS OK CARPETS? 45 We have known such falls, from mats or small rugs, and some very severe injuries by being tripped up on half-way carpets. If one is feeble, or in haste, he is liable to catch the toe of the boot under the edge of a carpet not nailed close up to the mop-boards. But if not able to cover the floor entirely with carpeting, we should doubtless be content with half, as better than none at all. Most of these large rugs are made of the very best quality, woven in one piece, with elaborate borders, and large enough to cover all but a few feet of handsome inlaid wood floor, round the sides and ends of the room. They look rich and stylish, but are not to our taste. These rugs are very common in warm climates. In Havana, for instance, the floors are usually marble or stone. A rug of Persian or Turkish carpeting, woven for this purpose, and often very rich and beautiful in colors and design, is spread in the middle of the parlor floor. It strikes a stranger unpleasantly to pass up a flight of stone or marble steps, through a marble-paved corridor, and enter a parlor with the same kind of stone or marble floor. It has a cold, uncomfortable, inhos- pitable appearance. In the centre of these parlors a large rug, or carpet, is spread, often of most exquisite pattern and wonderful richness. These rugs are ten, fifteen, or twenty feet long, and perhaps twelve feet across and often more, according to the spaciousness of the room. Placed all around, in the primmest order, are light, fanciful cane, willow, or bamboo chairs of every conceivable descrip- tion—rockers, easy-chairs, and arm-chairs. Under each a small round footstool of bamboo or cane is placed. All around the sides of the room are settees, or some fancy seats ; in alcoves or recesses some quaint-shaped 46 ALL AROimD THE HOUSE. chairs of bamboo, with a pretty table of the same ma- terial; but all have either a small rug for each, or a long one to be laid before the settees, and each with the pre- scribed footstooL Now, in a hot climate these rugs may be desirable, and after a time one may learn to look upon them with favor. "We have had but slight experience, but the lit- tle we had was not pleasant, so far as stone floors or rugs are concerned, and we should be sorry to see the custom adopted as a matter of choice in our country. We fear these reasons for and against the idea of rugs instead of carpets have not been very lucidly pre- sented, but perhaps they may serve as a pioneer path for more skillful people to explore and develop. Just at this present time, whole woven carpets, or those without seam, are "stylish," and are called rags, for what reason we do not understand, as they cover the entire floor in many cases, or all but a foot and a half, or about that space, all round the room, which is either finished with "inlaid" wood for the border, or with plain filling. Most of these so-called rugs are of the richest kinds of Turkish, Persian, Axminster, etc. HOW TO GROW OLD. "What is age but youth's full bloom? A riper, more transcendent youth?" "T"V7~E have been repeatedly requested to explain VV why ladies are reluctant to acknowledge their true age; but we doubt if this folly is very common, though one can imagine some few plausible reasons for HOW TO GROW OLD. 47 reticence; and there may be as great a variety of them as there are individuals weak enough to feel sensitive about such revelations. In early youth each additional year is hailed as a mark of honor, and our little ones are far more eager to magnify than ladies are supposed to be inclined to sub- tract from the full number of years. "I am almost six," or, "I am past ten," replies the miniature man or woman, with an exalted idea of in- creased importance for every additional month. Nor, as they pass from early childhood to riper youth, do they hesitate to give a prompt reply when questioned of their age, provided the inquiry is properly made, and by those who have any right to such familiarity. However, there are those who, having passed beyond the teens and rapidly nearing the fatal thirty, do shrink from euch inquiries. In one over-sensitive to ridicule this is not at all surprising, because the term "old maid" is often used in a most offensive manner. That there are sometimes peculiarities in this class of ladies may not be denied. Some are so unfortunately consti- tuted that they are a burden to themselves and a tor- ment to all around them, meddling, interfering, and ready to promote dissensions and bitterness as far as their influence extends. A young person whose life has been closely linked with such specimens can scarcely avoid a feeling of repugnance at the thought that that offensive term may some day be used in connection with herself, and may be tempted to hide her age by prevari- cation. But it should be remembered that gossiping, meddling, and intrusive dictation are sometimes found among matrons, as well as with elderly maidens. The mistake of our young people lies, we think, in fostering false impressions; in yielding without protest 48 ALL AROUND THE HOUSE. to the popular heresy that an "old maid" must, of ne- cessity, be disagreeable and troublesome—and that from these peculiarities there is no escape. On the contrary, our daughters should be taught that it rests almost entirely with one's own self whether, if living in "single blessedness," one shall be the bug- bear of the family—the dreaded and shunned ogre of the nursery, and the sore torment from which all young people flee in dismay—or the idolized "Auntie," to whom the baby turns for ever-ready amusement; and to whom the weak, the helpless, and the young look in every emergency — next only to the mother. Who binds up the cut finger, or bathes the bruised head, when the mother is not near, so patiently as the gentle "Auntie?" Who helps the careless child in the neg- lected lesson or forgotten work—shields from censure— and by her pity and tenderness leads the little culprit to repentance, and toward reformation—when rebuke, or punishment, though perhaps deserved, might have made the child bitter or defiant? Who is the angel of light and comfort in the sick-room? Who is the sweet counselor and trusted friend, in all the little secrets and mysteries of youth? Who rejoices in every hour of prosperity, or mourns most deeply when clouds and darkness gather about her loved ones? The maiden sister or aunt, who, with no husband or children of her own to call forth her tenderest love, pours out the rich treasures of her heart, and adopts for her very own those who make a home for her, and give her cheerful reverence and honor. These blessed ones have no hesi* tation in speaking of their age, under proper circum- stances. But there is a class of ladies who endeavor to hide their age even at the expense of truth—the mothers HOW TO GROW OLD. 49 who love dress and fashionable life more than their homes and children ; who, to secure the compliments and attentions usually given to the young, keep their daughters in boarding-schools away from home as long as possible ; who look forward to their children's vaca- tion with dread, and see their little girls shoot up into beautiful and graceful women with dismay. Every ad- vance toward maturity is to the vain and heartless mother an index to her own age. The fashionable woman, with two or three young ladies by her side, is not the one to whom brainless fops do homage, or to whom the "exquisite" lifts his beaver with the most devoted eagerness. Her cheek may be soft "and tinted like a shell," her eyes flash brightly in the senseless badinage or stereotyped repartee of a party, or, bashful as "sweet sixteen," droop in well-sim- ulated modesty, to compliments that no noble man would dare offer, or modest matron receive; but, with these younger and fresher beauties by her side, she soon perceives that her power and glory in the fashionable world have departed. Such women dread old age—with reason—and will not acknowledge it so long as, by every known rejuve- nator or cosmetic, even at the risk of health or life, they can ward off the dreaded foe. Oh, how many tempta- tions to sin surround them constantly, and how much misery they are "sowing for their reaping by-and-by!" How much exquisite and real happiness they barter when giving their lives to such unsatisfactory enjoy- ments, away from the safety and love of home! When old age, and all its infirmities, can no longer be warded off, what have they to look forward to but discomfort, repining, and neglect? Their daughters, just entering upon the unnatural and unhealthy excitements and dis- 50 ALL AROUND THE HOUSE. sipation of fashionable life, have never been taught to respect or love their mothers, and will not give up their own gratification to soothe the declining years of the mothers who never gave them love and tenderness, and who are made prematurely old and helpless by former dissipation. How different the lot of those mothers who have made home and home duties their pleasure, and, having tried to do their whole duty, shrink not from wrinkles, gray hairs, or old age, but, keeping their hearts young, find increased happiness and honor in every added year, rejoicing with joy unspeakable in the love and devotion of children who have seen in their mother's age but the "sunset breaking into day!" MAKE NO HASTY PURCHASES. THERE are a few simple rules which it would be wise for the inexperienced to keep before the mind when making any important purchases, and particularly if on so large a scale as furnishing a house. One of the greatest temptations will be to overload or crowd the rooms—especially the parlors—with every variety of stylish furniture, often unnecessary, besides being in- convenient and cumbersome. This is a common mis- take with young people, if they have not been taught the importance of "counting the cost," and carefully estimating what the sum total will be. Our best furni- ture stores are so full of rich, choice specimens, that they fascinate and beguile the unwary, who are in dan- ger of yielding to the spell. Without a thought of the MAKE NO HASTY PUECIIASES. 51 possible want of adaptation, of many exquisite articles, to the style of the house, or the peculiar construction of the rooms which their bargains are to fill, they buy recklessly much which, when delivered, will prove in- harmonious, and be a perpetual source of annoyance and dissatisfaction. First examine carefully the house to be furnished. Take notes of the size and shape of every room. Make a note of every recess, niche, alcove, or bay window, if any. This close examination, with the memoranda carefully made, will help to keep the most important items, which must be purchased, clearly before the mind. The next step should be a visit to the best fur- niture stores, prepared to resist any gentle assurances that such and such articles may safely be purchased, without wasting time on further deliberation, because they are "suitable under any circumstances—nay, ab- solutely necessary, in all genteel houses. Why, Mrs. and Mrs. bought without a moment's hesita- tion." This may be true; nevertheless, one buys, or should buy, to suit individual taste, comfort, and cir- cumstances, and must not permit a salesman to solicit or urge any purchase. Each article should be examined carefully to learn if the material is good, and the work well and neatly done. Make a note of such things as seem most desirable ; and having all particulars, and each peculiarity, clearly de- fined (so that, with the aid of notes in the all-important memorandum book, there will be no danger of confu- sion), it will be well then, without making any pur- chase, to go home, and, after resting quietly, review the day's work away from the confusion of the store. If the body is allowed to become painfully weary, the mind is scarcely capable of judging correctly; but a 52 ALL AROUND THE HOUSE. good night's rest will assist one wonderfully to decide what things are best adapted to the house which is to be furnished, and what, however beautiful, would be in- congruous. One day of preliminary research is an excellent prep- aration for the second day's work. But never forget, while making the purchases, that no room must be crowded. In the midst of so many attractions, it re- quires no little self-control to resist the longing to buy "just this one thing more! it is so beautiful!" When such excuse is felt to be needed, it is safe to conclude that the purchase should be, at least, delayed. There will be time enough after all other articles have been sent home and carefully arranged to buy "just this one thing " if it then seem desirable. Another thing must not be forgotten—namely, many articles that fashion demands, and which are really in good taste, may be allowed—indeed, are demanded—in a city home, which are inconvenient and exceedingly undesirable in a country residence, unless one is so un- fortunate as to be located in the centre of a large vil- lage. That is far worse than living in the city, gentil- ity and style being there taxed more inexorably than in the city. . Heavy damask curtains with rich white lace over- curtains sweeping the floor may be endured in the city, and by some eyes will be regarded as the crowning glory of the room. They are doubtless a great protection from bold-eyed gazers passing by, but in the country they are surely a great mistake. Aside from being very expensive, we cannot think them half so elegant and tasteful as more simple curtains. CAHEL'S-HAIR SHAWLS. 53 CAMEL'S-HAIR SHAWLS. TTTE have endeavored to arrive at as correct a VV knowledge of this subject as a somewhat ex- tended research through unwieldy encyclopaedias and ponderous dictionaries could furnish. A rough f abric, called camelinum or cameletum, was manufactured from camel's-hair in ancient times, and the Arabs still make carpets, tents, and wearing-apparel from it. The French use it in making hats, and the finest parts of the hair are sent from Smyrna, Constan- tinople, and Alexandria, to manufacture the pencils used by artists. There are three qualities—the black, red, and gray. The black is the best, the gray the least val- uable. This is, we imagine, nearly the extent of any use to which the camel's-hair is put. The shawl spoken of as the camel's-hair shawl is the India or Cashmere shawl, made from the finest portions of the fleece of the Thibet goat. This animal is found on the cold, dry table-lands of Thibet, fourteen or six- teen thousand feet above the level of the sea. This goat can be reared in many other countries, but the wool deteriorates as it descends from its native home; and in the sultry plains of Hindostan it is scarcely more valuable than the hair of the greyhound. But far up among its snowy heights its fleece is long and silky, straight and white. It sometimes measures more than a foot and a half in length, falling in rich heavy masses from either side of the back. It is usually brown or gray, with golden or tawny tips. Some parts of it are white. These goats have been introduced into France and England, but their wool becomes coarse and harsh compared with that which grows high up amid the 54 ALL AROUND THE HOUSE. snows of the Thibet mountains. The Angora goat, like the Thibet goat, has a long flossy fleece, but instead of being straight it falls in beautiful silken ringlets. It is under the long fleece of the Thibet goat that the exceedingly soft material—too fine for hair, and too straight for wool—is found, which is used in the manu- facture of the famous India or Cashmere shawls. It will probably be impossible to introduce the shawl goat into France or England successfully. The genuine Thibet wool has been brought over to England, from which the finest Paisley and Edinburgh shawls have been made ; and the English have had manu- factories in Delhi and Lahore, employing native weavers from Cashmere to do the work, but all shawls made in these establishments lack the richness and delicacy of those made in Cashmere. They are coarse and dete- riorated in comparison with the genuine article. It is impossible to account for this superiority. It is sometimes attributed to the peculiarity of the water in the vale of Cashmere, but most probably there may be found a variety of causes. The fleece is brought from Thibet—a whole month's journey to this valley—a region of most wonderful loveliness, and here these celebrated shawls are made more perfect than on any other spot. The great mart for the wool of which shawls are made is Kilghet, twenty days' journey from the north- ern boundaries of Cashmere. When received, the wool is separated with the greatest care, fibre from fibre, the choicest being set apart for the most valuable shawls. There are two kinds of wool—the white, which can be easily dyed, and the brown, gray, or ashen color. The latter, not being easily changed, nor improved by dyeing, is used in its natural color. About two pounds of either are obtained from a single goat once a year. CAMEL'S-HAIK SHAWLS. 55 After the down has been separated from the hair with much care, it is washed many times in rice-starch. This process is considered very important, and it is to the peculiar quality of the waters of this valley that the inhabitants attribute the unrivaled fineness and richness of the fabrics that are manufactured there. After the wool is thus washed and cleansed, it is then dyed and given to the women to spin. One-half the weight is lost by these various manipulations before it is woven. The yarn is then given to the weavers by the merchant, who either secures a number of shops, where the men in his employ work for him, or he gives the yarn to over- seers with full directions for the colors and patterns, and they manufacture the article in their own houses or huts, hiring the weavers themselves. The overseers earn from six to eight pence per day, and the weavers about three and a half pence. Four persons are often employed a whole year on one shawl. Carpets and counterpanes are made from the coarse, long wool, which is rejected by the shawl-manufacturers. The common inexpensive shawls are woven with a long shuttle, but the finer ones are worked with a wooden needle. The Hindu weaver has no knowledge of me- chanics. His tools are of the most simple kinds. He winds his thread on a distaff, sets up an oblong frame or loom, and then begins his work with this wooden needle. Of course his mode of working is very slow and tedious; but thus far no machinery has been invented that can give such fine fabrics as those made in this simple man- ner by hand in the rude huts of the Hindu. For every color they use a separate needle, and the more colors the higher the price. Not more than a quarter of an inch can be made by three or four persons in a day. Many of the mo3t valuable shawls are made COUNTRY HOMES. 57 on the fabric while yet in the loom—fees to brokers and assessors, the duties from Kilghet to Cashmere, from Cashmere to Amritsir, from Amritsir to Bombay, and while at Bombay, and the insurance—all this before the "far-fetched and dear-bought" luxury is landed in Eng- land. We are indebted to "McCulloch's Commercial Dic- tionary," "Appletons' Cyclopaedia," and the "Ency- clopaedia Britannica," very largely for such information as we have been able to collect. COUNTRY HOMES. A CALIFORNIA lady writes: "Our parlor and dining-room open into each other by sliding-doors. Our dusty summers and romping children force us to think of centre carpets for the floors; but, before complet- ing our arrangements, I wish to inquire if these centre carpets can be so fastened as to be easily taken up and shaken; or, when down, so secured that babies will not stumble over the edges, etc." These centre carpets are usually made of velvet, Wilton, Axminster, and the heavier, more expensive kinds. We have never seen any made from ingrain or three-ply; but there is no reason why breadths of these cheaper carpets should not be sewed together and fin- ished with a border of stair-carpeting, or the wide bor- ders that are made for other carpets. In this way a very handsome centre carpet may be secured, with com- paratively very little expense. These squares, or centre pieces, can be tacked down, 58 ALL AROUND THE HOUSE. and then be easily lifted for shaking, and replaced with very little trouble. But we would not like to in- sure the babies from many a tumble, and some severe falls; and the older members of the family may be thankful if they escape without some serious accident, whether the carpets be nailed or unnailed. We think when fastened down, however, they are even more un- safe; for, if the foot catches under the carpet when nailed down, it does not yield so readily, and the fall will be more injurious. If one cannot have a floor cov- ered all over with carpeting, a matting is, in our judg- ment, much to be preferred for warm climates. To be sure, the matting is not so durable as a good ingrain or three-ply; but then it is very much cheaper, and there are kinds that wear well, and are exceedingly pretty. Even in bedrooms, if one can secure a little care and judgment in moving bedroom furniture, they will last well. We have seen rooms covered with the strong handsome Japanese matting, and a border of some rich colored carpeting fitted all round the room, that equaled in elegance any of the more expensively furnished par- lors. A square of velvet or tapestry carpeting can be used, with little danger of tripping, if there is a centre table put upon it, as the carpet will not extend so far as to give any excuse for stumbling. In cold weather this may be desirable, but does not add to the elegance of the robm. The dining-room may be covered with matting and be serviceable, because the crumb-cloth or drugget, on which the dining-table must be placed, should be large enough to secure it from rough wear. This border, the centre piece, and drugget can be easily taken up and shaken often enough to keep moths away. Our California friend does not think the cane, willow, 6) COUNTRY HOMES. 59 or bamboo furniture comfortable, and woolen is objec- tionable, because so easily ruined by moths in that cli- mate. She inquires "if cretonne can be used without the necessity of restuffing the furniture every time the cover needs washing or renewal, or if that material will be out of taste, as seeming to cover something very nice." Cretonne Furniture.—When cretonne is worn out or soiled so that it becomes necessary to take it off and recover the whole set of furniture, it must, of course, be retied or rebuttoned; but, unless the springs have been broken, there will be no necessity for restuffing anything. As a matter of taste, simply, nothing can be prettier than some of the beautiful patterns of the cretonne. The softness of the cloth, the delicacy of color, the gracefulness of design, make it one of the most desirable and attractive materials for furnishing a country, or summer, home that we have any knowledge of. It is strong—wearing extremely well—and does not soil or fade so easily as one might at first imagine. One of the most bewitching houses we ever entered was near Jack- sonville, Florida; and in this fairy-like home almost all the rooms were furnished with cretonne. It was a large, commodious house; and that it had been planned with great skill and furnished in perfect taste must have been apparent to all who entered it. The furniture, of unique, fanciful, and graceful patterns, was all covered with cretonne, of excellent color and designs, but each room different: soft, fresh pea-greens, delicate blue-and-pink grounds, with trailing vines, and flowers, and here and there birds'-nests—young birds and their parents, with the bright-hued Southern plumage—for the parlors, sit- ting-rooms, and some cozy, small side-rooms; and the more sober, quiet browns and oak for halls and dining- 60 ALL ABOUND THE HOUSE. room. White lace or muslin curtains, with cretonne lambrequins, shaded the windows. Everything in all the rooms was in perfect harmony, either by similarity or contrast; and, wherever allowable, cretonne was large- ly and successfully used. Where trimming was needed, heavy tasseled or netted fringe of cotton, either white or shades suited to the color, was employed. We think both pride and taste could be as abundant- ly satisfied with a house thus furnished, as if millions were at hand to aid in lavish embellishment. There are very many simple contrivances, requiring some patience and ingenuity, but very little money, that give an air of greater comfort and cheerfulness than rich, expensive, and elaborate furniture can; and then the conscious independence of having secured these com- fortable, if not fashionable, surroundings by one's own labor is a great reward. CURTAINS FOR COUNTRY HOUSES. FAILING to finish our reply to our California friend, we now add a few words which may assist her, and perhaps others who are uncertain how to man- age curtains for glass doors or long windows. Curtains.—Large double windows, or those that open lengthwise like a door, are difficult to fit with lam- brequins and curtains; but a light wire or cane frame projecting from over the window, deep enough to per- mit the blinds and windows to swing clear, can be fast- ened above the window, and both lambrequin and cur- tain suspended from that with very good effect. There CURTAINS FOR COUNTRY HOUSES. 61 is nothing more refreshing than plain white Swiss mus- lin curtains, open in the middle, looped back on either side with a broad band of insertion, over blue, green, or cherry ribbon. Or a strip of well-glazed paper muslin looks as well as ribbon, is much less expensive, and can be purchased in almost all of the delicate colors. Or the curtain may be simply tied back with ribbon. There should be a broad hem on each curtain, with ribbon or paper muslin laid inside the hem. By joining the hem to the curtain with a handsome insertion, and sewing a ruffle on the outer edge of the broad hem neatly fluted, one secures a charming effect from the parlor curtains. Lace curtains are very elegant, but difficult to do up so as to look like new, and somewhat expensive if one hire them cleaned by a French cleaner ; and are no more beau- tiful than these Swiss curtains, which can be easily cleaned, and fluted, and look new each time. Lambrequins, made also of white Swiss to match the curtains, produce a very airy, cheerful effect, or the lambrequins can be made of damask, or cretonne, with its rich, soft colors, and trimmed with heavy fringe. If one has not confidence in one's own skill to cut and shape these lambrequins, any upholsterer will shape them, and then it is easy work to trim and put them up. JLounges.—Yery pretty and comfortable lounges can be manufactured at home with little trouble or expense. If the husband or sons have any spare hours, or skill with saw, hammer, and nails, they can snatch leisure moments now and then, and make the frame ; or if they are not skillful, a carpenter, in an hour or two, could make it and give it a proper shape to suit the part of the room where it will be put. After the slats are nailed on, if there is any place near by where a few springs can be obtained, they will make the lounge much more 4 62 ALL AROUND THE HOUSE. comfortable; or, better than any springs, some of the woven wire—such as the wire-woven mattresses are made of—would be the most comfortable. Over the springs, cotton batting, hair, or moss should be laid, then a thick, strong canvas or bagging that the spring* may not wear the outside cover. When this is nailed down smooth and tight, taking care that the stuffing is spread on evenly without lumps or hard spots—put on the cre- tonne, chintz, or woolen outside cover, and nail it down strong. Finish by nailing with brass or black nails, a gimp and fringe—plaiting or ruffle—to cover the edge, and you have a neat lounge, quite as comfortable as most that you buy. Three large, square pillows, filled with feathers, hair, moss, or " excelsior" (a kind of pop- lar shaving made expressly to pack furniture in), and covered to match the lounge, are a great convenience for a straight lounge, placed as it should be close to the wall. Toilet-Tables.—"We are happy in a toilet-table, pre- sented by some dear friends, which is both useful and ornamental in either city or country. Four pine boards are nailed together, forming a box about the dimensions of a medium bureau; the back, front, top, and bottom are complete, but the ends are open. The back rises about four and a half feet above the point where it joins the top board, sloping till at the top it is not more than a foot across. On this is nailed a half circle, projecting half a foot in front. This skel- eton box is covered with delicate blue Silesia or French cambric—not paper muslin—which is nailed all around tight, except the ends. There the cambric is only fast- ened at the top, and left loose at the sides and bottom; and thus the inside* of the box may be used for a little closet. CURTAINS FOR COUNTRY HOUSES. 63 The blue cambric is covered with white dotted Swiss muslin, with a broad hem at the bottom and two deep tucks above, both finished with narrow lace edging. Over this a valance or flounce of the same material is nailed at the top of the table, a little full—hemmed, tucked, and trimmed like the underskirt. This is caught up in festoons at the front. Round the top a pleating of narrow blue ribbon is nailed on with fine brass-head- ed nails, and an edging above and below the ribbon. Long loops and ends of narrow blue ribbon are fastened in the centre of the top, where it is festooned up, and at the end of the table. In the centre of the back board, half-way to the top, the board has a piece cut out, a foot and a half long and a foot wide. Round this is the narrow ribbon pleat- ing and on each side a lace edging. In this open place is a fine mirror, fastened on the back with cleats. From the half circle at the top a long curtain of dotted Swiss muslin is nailed a little full, opening in the middle, and fastened with a bow of blue ribbon, with a broad hem and tucks, edged with lace like the bottom part. This curtain falls apart from the mirror, leaving that and the table open, and reaches nearly to the floor, fastened at each corner of the table with bows. This is one of the prettiest toilet-tables we have seen, but poorly described. Of course, other colors—pink, buff, light-green, or vio- let—can be used to correspond with the rest of the furniture. Brackets.—Pretty and very useful corner brackets can be shaped and made without difficulty, and covered with embroidery, damask, or reps. Round the shelf or bracket a piece of the same material with the furniture cover or lambrequin may be cut In points or scalloped and finished with heavy fringe. These pieces are often 64 ALL AROUND THE HOUSE. beautifully embroidered on Java or canvas, and the brackets when finished are quite ornamental as well as useful. Leather work, or pine cones varnished, are often worked up into very fanciful brackets, and are quite strong and durable. Footstools and Ottomans may be manufactured out of old boxes, peck or half-bushel measures, or long store boxes. Nail old bagging loosely on the top, leaving one side open till you have filled it evenly and plumply (not too hard) with cotton, hay, moss, or excelsior. Then nail the canvas very tightly all round the sides and over the top, and cover with embroidery, or with material to match the furniture. Cover the edges with gimp or fringe. Nail a piece of oil-cloth over the bottom to make it slide easily overthe carpet when wishing to move it. Or the top may be fastened by a piece of strong leather or hinges to one side of the box and stuffed, and covered and trimmed as described above, and thus not only the footstool or ottoman is secured, but a box for pieces, work, or anything necessary. In this case there should be casters on the bottom to move it, when filled, without trouble. These are only a few of the comforts, conveniences, and really elegant articles that can be manufactured by one's own ingenuity, skill, and perseverance, saving much money, and gaining more comfort and pleasure. Lam- brequins and valances for brackets or mantels may be made of black farmer's satin, and flowers, vines, birds, etc., placed on the satin, by button-hole stitch in embroid- ery-silk. They are beautiful. IS IT WASTED TIME? 65 IS IT WASTED TIME? A LETTER signed "A Thoughtless Housekeeper" has been handed us, evidently written under the impression that directions for systematic and thorough cleanliness, in every department of household labor, are snares to catch unwary women, and hold them to un- mitigated drudgery. If our suggestions lead any to feel that a suitable regard for neatness must of necessity al- low no time for other and important duties, we greatly regret it. If this is a well-grounded impression it must be the result of a most infelicitous mode of expression on our part; but it does not change our firm belief in the necessity of the completeness and nicety with which all work should be done—not for the sake of neatness alone, though that is of sufficient importance, but because in the end it is an absolute saving of time, strength, and money. We do hot propose to discuss this "Thoughtless Housekeeper's" complaint at all for our own justifica- tion, but hope by a few more words on this subject to convince the inexperienced that true cleanliness—even the most fastidious precision—need not consume so much precious time as many are fond of assuming. Will it be thought a severe or uncharitable infer- ence, if we confess to a suspicion that a desire to em- ploy one's time in more ennobling pursuits is not always the true or most potent objection to careful housekeep- ing? Is there not a little indolence? A little disinclina- tion to that particular form of employment which is tru- ly at the bottom of most protests of this kind? Would not "a little more sleep, a little more slumber, a little more folding of the hands to sleep," be better relished than to be up bright and early, "putting the house to 66 ALL AROUND THE HOUSE. rights," looking after and rectifying little mistakes, or starting the machinery for the day's work satisfactorily? Or, perhaps, an untimely call, or the late farewell of a guest the night before, may have taken one from an in- teresting book and left it at an unfortunate sentence, which keeps the mind in so uncomfortable and impatient a state of expectancy that the temptation is very strong to hurry through the next morning's work in a most careless manner. Our " Thoughtless Housekeeper "—this is a nom de plume of her own—says: "After reading your last article on dusting, etc., I could not help asking myself, For what end is woman created? Has she no immortal soul to save, or is she simply a machine made for the sole purpose of fitting and preparing a house and caring for the furniture?" etc. "If this is woman's mission on earth, I will forthwith arm myself with an old silk handkerchief, chamois skin, paint brush, and bellows, and try to fulfill it." Now this must be a very "Thoughtless Housekeeper" indeed, and very inexperienced, if she does not know that it will take but a small portion of the early morn- ing—not very much longer than it must have taken to concoct that note—to carry out our directions to the letter. Let her, for once, get the "old silk handker- chief" and other needed implements, and try it faith- fully for one week, and see if this mountain does not speedily shrink into a mole-hill of very small dimen- sions. We advise only what we have often tried, and feel confident that by working systematically one can be particularly exact, and yet always find a good por- tion of time for other duties—to care for the children, to seek the comfort and happiness of the household generally, to enjoy society and social life in a proper 68 ALL AROUND THE HOUSE. morning meal pleasant and comfortable. A very short time, after the family separate, will serve to accomplish the rest of the dusting and adorning, and one can pass on to other duties with a quiet conscience. There is so much time gained by early rising, and the early morn- ing labors seem so much less harassing, and less broken in upon, that we cannot but think if those who are now so ready to criticise our suggestions, as over-particular, would try the experiment, they would find so much pleasure that, when once the habit has become firmly established, it would be hard to persuade them to go back to the old way of late hours and unmethodical labor. Too large a circle of calling acquaintances is not conducive to good housekeeping or to self-improvement —at least, we cannot imagine how it can be. It is impossible to perform all the duties that must devolve on every housekeeper, even if thoughtless or inexperi- enced; or to have any time for one's own culture, or for works of mercy, if hours are frittered away in mere ceremonious calls. Aside from the waste of time, a large circle of acquaintance is not improving, or half so enjoyable as one more select. If one has an exten- sive calling acquaintance, what profit or pleasure can spring from it? What time to converse on anything of interest? The weathet—which keeps on the even or uneven tenor of its way uninfluenced by any comment— and what has been, now is, or promises to be, the next day's storm or sunshine, is evident to each individual, and needs no words or time wasted upon it. There- fore, such calls are always in danger of degenerating into mere gossip, if not into something worse. This is bad for all concerned, lessening the spirit of kindness and benevolence that should be the governing motive IS IT WASTED TIME? 69 in social life, and deadening one's own moral percep- tions. To say nothing of the practical—or even manual— labor that every sensible housekeeper must feel should come under her own supervision—not to be delegated to others—we think she cannot be truly happy if a large amount of her time is devoted to even the best form of social life. For to do that, if she is blessed with chil- dren, the care of them, and many other important duties must be left too much to the care of employees, who, however good or well-meaning, ought not to be expect- ed to supply her place—especially in the care and influ- ence of the little ones. Bearing all these responsibili- ties in mind, we cannot but think that, instead of dwarf- ing the intellect, or neglecting the soul by too exact or fastidious neatness, there is very much more time spent, and more danger incurred in yielding to that which cus- tom and etiquette have forced upon woman, and which profiteth not, than the most scrupulous neatness can bring upon her. Now we are confident that our view is the correct one ; but if not clearly and brilliantly stated, will our readers kindly remember that, while we are trying to write, we are nearing Cape Hatteras—a cold, fierce 6torm is howling about us in a most threatening man- ner, the ship groaning and quivering like a wild bird just in the snare—and the writer is fearfully seaside? Bearing this in mind, kind reader, excuse all defects, and we will retire, hoping that you are safely sheltered in a warm, happy home, surrounded by your nearest and dearest—whom may God preserve! 70 ALL AROUND THE HOUSE. HOUSEKEEPING MADE EASY. EVERY few months some new patent is brought before the public, which, in the particular de- partment it represents, is to insure us such wonderful assistance that what was once severe labor shall by its ministration become mere sport, or healthful amuse- ment; but having tried it, we do not find our toil much diminished, or our leisure hours perceptibly increased. If the mistress approve, the servants are apt to resist or, it may be, positively refuse to use "any o' them new notions." Provide a "steamer," for instance, with separate de- partments, like that belonging to the "Peerless" cook- ing-stove, capable of holding a great variety of vegeta- bles (and steaming, when skillfully performed, is, with- out doubt, the only way to secure the best and sweetest flavors), and your help at once cries out against it. "A great clumsy thing, occupying all the room on the stove. We can never do anything else when that is in use." You go to the kitchen, and arrange every article with your own hands, to show her that, by a little thought and care, she can have as much room on the stove as is necessary, and that economy in room is often as im- portant, and quite as easy, as economy in materials. While you stay by her the work goes on success- fully, but your presence alone can secure the proper attention; and one may as well do the work as be com- pelled to watch every step and movement while another does it. There are girls, to be sure, who take great in- terest in all improvements and readily give new ways a faithful trial, gladly accepting and recognizing what- HOUSEKEEPING MADE EASY. 71 ever advantage they may find ; but that is not the char- acter of the majority of servants. In the present style of living, also, there is of neces- sity great complication of labor, and inventions which do lighten the work by their easy operations are very likely to tempt the ambitious housekeeper to add new items to the list, already too long, of things to be done, because she has found a way to expedite the prepara- tion. Thus, instead of using the invention to secure more leisure, she employs the time gained by it to give some extra touches to her work. On this account—be- cause of the abuse of the good things which skill and science furnish—we sometimes think that many of the so-called labor-saving machines, which have been ac- cepted and recognized as such, are often, by this foolish perversion, conducive to evil. Even the sewing-machine, that wonderful invention which should have been a blessing to all, has been seri- ously injurious to many, by tempting them to expend on dress the time, strength, and money which could have been far better employed, and would never have been given but for the rapidity with which this machine en- abled them to accomplish the work. If ladies were compelled to hem by hand, in the old-fashioned way, all the ruffling and elaborate trimming that is now heaped upon and disfigures a fashionable dress, we think it would not be long before every one would vote that one skirt to a dress was sufficient, and overskirts, panniers, and ruffling would be spoken of as among the absurdi- ties of the past. We are almost hopeless that family housekeeping will ever be made easy, especially that part of it which usually brings the most trouble—the cooking depart- ment; and when we allow ourselves to think about it 72 ALL AROUND THE HOUSE. we confess to a longing for some arrangement by which cooking could be dispensed with in private families, and food be furnished from some large public house, where every department, to be successful, must be systemati- cally divided, to a degree impossible when a lady, with the aid of one or two inefficient girls, must perform the work of every department for the whole family. We found the old longing vividly renewed, while stopping at the Parker House, Boston, some time since. We had the privilege of going from the dining-room, through all the many departments, clear down to the steam apparatus which so wonderfully lightens the heavi- est labor. No doubt, most of our large^hotels arrange their extensive operations on very much the same gen- eral principles ; but we have never before had the pleas- ure of seeing the method by which the housekeeping of large establishments can, by a well-defined system or organization, be made comparatively easy, and each de- partment so planned that every one of the large body of servants knows just what is his own particular work, and slides almost mechanically into his own groove as if moved by machinery. Our stay was of necessity so short that we could give only a hasty glance at arrangements which we would have been glad to study for hours or days, and therefore we cannot describe that which so interested us. It showed us that, while housekeepers endeavor to follow the present complicated and elaborate modes of living, private housekeeping can never be made com- fortably easy, because it is only by the perfect combi- nation of machinery, systematically employed under the direction of those who have made the management of it a study, that it can be done without bringing a pressure of labor and care sufficient to break down the strongest. HOUSEKEEPING MADE EASY. 73 We passed from the dining-hall into a large room, from which the waiters receive the dishes so rapidly served, and which are in such quick succession placed before the guests. Here were the huge coffee and tea urns, with attendants ready to fill and pass the cups, and the immense caldrons of soup, with long ladles to dip out each kind, when called for. Right opposite stood the tables and sinks for the dish-washers, to whom each parcel of dishes removed from the dining-hall was handed to be washed and piled up ready for immediate use; plates, spoons, knives, forks, and every variety of dishe3 were laid, as fast as washed and dried, at once in their appropriate places, so that the waiters should lose no time in searching for them. Meats, game, fruits, vegetables, and groceries had here a regular storage- room, and near by were those appointed to select, weigh, and prepare them according to orders, and place them in the large ice-bins or chests, to be kept in safety till called for by the cooks. It was strange to stand where such large quantities of food were being prepared, and find this region, usually stifling with the smoke and fumes rising from each arti- cle in the process of cooking, as perfectly ventilated, and as free from all disagreeable smells, as any parlor. We had no time to examine the mode by which this desirable result was obtained; but it was wonderful to look at those immense grates, one huge mass of glowing coals, to see every variety of material simmering, boiling, baking, roasting, or broiling, and yet no smoke or smell perceptible—all carried up the flues, entirely out of sight. Then to notice the quiet method or system that was manifested in every branch of cooking, each one in charge giving undivided attention to his own particular 74 ALL AROUND THE HOUSE. department, his work simplified everywhere by mechan- ical power: the roasts suspended before these steady fires—beef, veal, mutton, and poultry—all slowly turn- ing, kept in motion by some unseen agency, leaving to the attendant only the care of seasoning, basting, and dishing—everything moving steadily forward, made comparatively easy by the skillful adjustment of ma- chinery. While these meats were cooking, in other stalls or alleys the cooks were busy preparing various articles to take their place, as soon as done, while the refrigerators were full of other kinds already prepared. In apart- ments away from the fires, the bread-maker was knead- ing his dough, cutting off and weighing the loaves ready for the pans; the pastry-cook, surrounded with plates already covered, and rolling the crust to cover others; close by another, beating eggs, grating lemons, or peel- ing the fruit, or putting together the material which was intended to fill them. In another apartment, the famous "Parker House rolls" were being prepared, while large trayfuls were rising, or dozens baking, in the immense ovens, which were lighted by gas, so that the operator could see plainly to the farthest corner of the oven, and be ready to remove the biscuits on the large wooden oven-slice, as soon as they became a gen- uine golden brown. We would like to say a word of the washing and ironing rooms—clothes washed, wrung, rinsed, dried, and mangled by steam—though steam has not yet been found to iron shirts, collars, embroidery, or ruffling. But we must stop. Possibly we have spoken of what is familiar to many of our readers, but to us it was in- tensely interesting; and we left, earnestly wishing our housekeepers might soon find some way to simplify JUST SIXTY-TWO! 75 labors and cares, which those who have tried them know are often harassing and annoying, and must be so until our customs become more primitive, or our ser- vants more reliable and efficient. JUST SIXTY-TWO! A FEW months since, the following lines came into our possession* under peculiar circumstances ; and since, they have returned to the mind without warning, but with great vividness and force—at times bringing courage and motives for energetic labor, which at the moment appeared easy and exhilarating, but in other moods teaching lessons so far above the attainments of real life, that one cavils at them and grows desponding and hopeless. Yet will not these simple lines lose their hold on memory or imagination; and we now give them to our readers: "Just sixty-two! Then trim thy light, And get thy jewels all reset; 'Tis past meridian, but bright, And lacks one hour to sunset yet. At sixty-two Bo strong and true; Clear off thy rust, and shine anew. "'Tis yet high time—thy staff resume, And fight fresh battles for the truth; For what is age but youth's full bloom— A riper, more transcendent youth? A wedge of gold Is never old; Streams broader grow as downward rolled. 76 ALL AROUND THE HOUSE. "At sixty-two life is begun; At seventy-three begin once more. Fly swifter as you near the sun, And brighter shine at eighty-four I At ninety-five Shouldst thou arrive, Still wait on God, and work and thrive. "Keep thy locks wet with morning dew, And freely let thy graces flow; For life well spent is ever new, And years anointed ever grow. So work away I Be young for aye! From sunset breaking into day." The sentiments here expressed find a quick response, when health and strength feed the lamp that "brighter shines at eighty-four." To be "young for aye" is easy and not unnatural when the body remains comparatively strong and vigorous up to that period. Under such cir- cumstances, "just sixty-two" seems truly but beginning to live—" a riper, more transcendent youth." When blessed with perfect health all the way till this riper youth is perfected, the nervous system be- comes firmer with age, and vigorous strength through all these years is still unabated. Many of the small frets and worries of youth, that naturally kept the young blood in an excitable condition, have passed away and been forgotten, and in this mature state are not likely ever to return to trouble and weaken a healthful old age. Especially is this the case when one has been early established in happy home connections—when children have clustered about the home; and though some may have been "called up higher," yet, under loving care, a JUST SIXTY-TWO! 77 part are left to spring up from sweet babyhood to use- ful, honorable maturity, ready to give back the care and love once lavished on their childish life. But suppose, when the children have passed beyond the necessity of constant watchfulness—as suddenly and unexpectedly as thunder from a cloudless sky, the par- ents' health fails; infirmities very grievous to be borne fall, one after another, in quick succession, upon them, and at "sixty-two" with mind still unclouded, the body is racked with pain, the nerves shaken, till trifles light as air assume force and dimensions that are overpower- ing and appalling. The strong will that once controlled the body—forbidding irritability or despondency, mak- ing it easy to laugh at care and cast all gloomy forebod- ings to the winds—now, weakened by perpetual suffer- ing, is no longer the dominant power. Little by little, passing from "sixty-two" to "sev- enty-three," bodily infirmities increase—the acute tort- ure of rheumatism, perhaps, wrenches every limb, and the stiffening joints reluctantly obey any effort. To rise up, to sit down, to seek for rest on the bed—all are only changing the place to keep the pain. What can be worse? Ah! another foe approaches whose slow, in- sidious steps, in the steadily increasing suffering, are at first scarcely noticed. But connected with the pain, and underlying it all, by-and-by the sufferer is compelled to recognize occasional numbness in the limbs, a strange sensation and pressure on the brain, and other peculiar symptoms that awaken fears of a danger, more to be dreaded than any mere bodily pain. Suddenly the limbs refuse to perform their duty, and paralysis has the vic- tim in its grasp. In early youth this foe may be con- quered; but not for long, when one has passed the sev- enties. But, unfortunately, even late in life paralysis— 78 ALL AROUND THE HOUSE. is not dying. Years of useless helplessness may stretch out before one. "Fly swifter as you near the sun, And. brighter shine at eighty-four I At ninety-five Shouldst thou arrive, Still wait on God, and work and thrive!" Ah, what mockery seems hidden in these triumphant words, to one helplessly bedridden! So weary 1 so hopeless !—knowing that this death-in-life may last for years— ""Wishing and praying that life might part— Nor yet find leave to die." It is hard enough to feel so useless—to know that, for you, life's work is over—but harder than all, if the mind still retains its balance, to know that those most dear are overburdened—taxed to the utmost in body and mind through their care and watchings over one no longer able to respond—and, if the power of speech is also gone, not even allowed the poor comfort of saying, "I thank you." When at last, through the gates of death, God sends release, friends may weep and mourn to lose one who, however helpless, was always dear; but they will nat- urally exclaim: "Useless—and no comfort to himself or others, but such a burden to all—what a happy re- lease this is!" Ah! we can understand how persons naturally ener- getic and loving may suffer continually most intensely, and yet, with a resolute will—with little selfishness, and great love for friends and home—always trying to "ORDER IS HEAVEN'S FIRST LAW." 79 gather strength each day by looking to " Our Father" for help—can "Fly swifter as they near the sun, And brighter shine at eighty-four." For such, this is not a very hard thing to do. But to be stopped in the midst of usefulness and stricken down helpless—to become a burden where once one was most looked to for help—to meet this mysterious dispensation with patience and courage, and, without a murmur, cheerfully wait God's own good time—is an attainment which none acquire but those who live near to Heaven -—whose "life is hid with Christ in God." "ORDER IS HEAVEN'S FIRST LAW." IF we could succeed by any amount of patient in- struction in establishing an earnest belief that order and regularity simplify and lighten labor, full half the trouble that vexes and discourages our housekeepers would be laid to rest. But one is often tempted to be- lieve that such efforts must be wellnigh hopeless; be- cause in this enlightened age—as we are accustomed to style it—many of our young people are coming forward to that period when they must soon assume a house- keeper's duties, but are found poorly prepared to meet the demands which will then be made upon them. Such teaching as will be of any great advantage must begin very early. Let children have a large amount of time for play in the clear sunshine and fresh, open air; but do not fail to teach them simple lessons daily. There should be a short time every day devoted to some 80 ALL AROUND THE HOUSE. useful work, and, however unimportant it may appear, let it be a fixed rule, which no excuse may set aside, that whatever is attempted must be well done, and at the proper time. Children are naturally very careless, and only "line upon line, precept upon precept," can bring order out of their heedlessness. If good habits are not early established, what can be expected of our children when they are called upon to assume the serious duties of life? Most of our servants come to us with habits of un- scrupulous carelessness, and these-are wellnigh hope- lessly fixed through the example of employers as un- methodical as they are themselves. Through a life of much toil and some hardships, how often have we blessed the dear mother's unwearied teachings which, though in early childhood, perhaps, they did not always guide us exactly as we would have chosen to go, yet gradually shaped our character into so much, at least, of order and method as has enabled us to make many "crooked places straight," and lighten many burdens, which but for these early instructions would have been insupportable! We are certain that, but for this habit of working systematically, one-half the labor, which in our earlier housekeeping days seemed indispensable, could never have been accomplished by one pair of hands. It is not necessary, nor is there space, to specify each particular phase of household labor that is much more easily and far more expeditiously done when one works systematically. But let us give one example for illustration, and that one of the most simple forms of household labor. We refer to the manner of removing food and dishes from the table, preparatory to bringing in the dessert. It is "ORDER IS HEAVEN'S FIRST LAW." 81 torture to sit quietly at the table and witness the manner in which most servants perform this duty. Knives, forks, and spoons are thrown in the most reckless way on the greasy plates, or among the frag- ments left on them; large plates piled over the smaller ones, with, perhaps, a cover or a vegetable dish between, and this awkward, unsafe pile is whisked over your guests' heads, or your own, while all shrink in momen- tary expectation that the tottering structure may come tumbling over their shoulders or into their laps, and a sickening vision of broken china and ruined dresses floats before the eyes. If this cargo passes safely from the table, it is hur- ried into the kitchen and " dumped" as carelessly as if it consisted of dish-towels, which very likely lie close by on the shelf—a damp, untidy heap, unfit for use. One has cause for gratitude if there is not a "crash" when this load is so unceremoniously discharged. The waiter will be sure and say, "Nothing broke, mem ;" but the next meal shows what is far worse than a good, honest, open-face break—the edges are nicked, bits of glazing are broken off, and the china so defaced as to be ever after a grief of heart to a good housekeeper. Dishes so despoiled of their beauty unfortunately never will break and be forgotten. How easy and far more expeditious it is to pass quietly round the table—first removing the meat and vegetables to the servants' table, then gathering knives, forks, and spoons, into a small pail or receiver, so that each may stand in the dish, instead of being thrown down on the greasy plates, to the great injury of the handles. While the food is being removed it expedites matters, and is a good lesson for the attendants, if the mistress will quietly gather the plates together, remov- 82 ALL AROUND THE HOUSE. ing the fragments left on them into a dish by her side, and pile each plate and dish in order, according to their size, ready to be set on the side table or into the butler's pantry. Of course, silver, glass, or fine china should never be taken into the kitchen to be cleaned. After meats and vegetables are removed and the pile of soiled dishes carried away, while the waiter takes off the cast- ers, salts, or such clean dishes as may remain on the table, the hostess can gather the mats together, and fold the table-towels, all ready for the crumbs to be taken off. If the mistress will give this timely aid, which need in no wise disturb her, a table can be neatly cleared in five minutes and the dessert brought on, without any of the noise and clatter which so often attends this work. This is only one of very many items where a method- ical way of doing a portion of daily work will simplify and make it easy; and where the quiet assistance of the mistress teaches a lesson far more effective than a whole hour of word-teaching. We may have spoken of this matter before, but it will bear repeating, for although it seems a very simple thing, it is over such small items that more time is wasted than on others which are erroneously supposed to be of greater importance. HINTS TO YOUNG MOTHERS. PARENTS blessed.with quiet, happy babies have little idea of the discomfort and exhaustion those mothers experience whose children are nervous and fret- ful—perhaps crying all the night. HINTS TO YOUNG MOTHERS. 83 It is often said, "A babe in the honse is a well-spring of joy ;" and, if the child is most of the time playful or asleep, no one feels inclined to dispute the truth of this wise old saying ; but that this joy may be unalloyed, some remedy must be found for those strange "spells" of crying by the hour which one is told to bear patient- ly, because "all children do so for the first few months," and then are sure to develop into this "well-spring" of perpetual joy. And so the poor young mother, perhaps not yet old enough to be out of school, or from under her mother's care, tries to arm herself with patience because "it is always so with young babies"—a most unsatisfactory reason, but accepted as inevitable, and without one ef- fort to find relief either for Herself or her wailing babe. Surely there must be some definite cause for that which robs a mother for months of a large portion of her sweet- est pleasure, and makes the new world into which the little pilgrim has entered so truly "a vale of tears;" and if the cause of all this trouble can be found, there must also, somewhere, be found a remedy. Now look back to the first few days of this little life, and recall all that transpired which might have affected the delicate nerves of the tiny stranger, who for weeks should have had undisturbed rest and quiet. How many friends dropped in through the day, "Just to peep at baby"—or "to hold the darling for one minute"—or "to wake it this once, and see whose eyes it has!" It cannot be denied that a mother's pride and affec- tion are both gratified by these marks of interest; yet if allowed to form such bad habits, short naps and rest- less nights are sure to follow. After two or three such visits in the course of an afternoon the babe will be 84 ALL AROUND THE HOUSE. thoroughly awakened and excited, and cannot be hushed to sleep. Then the mother, prostrated, needing quiet and rest herself, cannot obtain it, while her new treas- ure is restless even when in its nurse's care. To take it to the breast—although not needing food—is the quick- est and easiest way to quiet it. But broken rest and too frequent nursing will insure pain and crying, and no remedy can be hoped for until those who have the forming of the child's habits shall "cease to do evil and learn to do well." But here is another baby, that has been trained in the most approved, common-sense way—washed, dressed, and fed at fixed hours, and laid in the crib, without rocking, to fall asleep, as Nature meant it should, and under no circumstances to be disturbed by any aunt or grandmother till the next meal. All through the day it sleeps, or serenely watches the shadows on the wall, or the bright sun shining through the curtains. A little cooing ripple occasionally gives token of its presence, else one could scarce believe there was a baby in the house. But at night, when all should be ready for rest, the little one becomes uneasy, and soon begins to cry. There is no help for it: the child must be taken up. All the usual means are resorted to; it is patted and trotted, rocked and sung to, but with no effect. What is the matter? Look carefully to the baby's clothes. See if some cruel pin is not the occasion of the piteous cries. Ah 1 here is the cause of all this trouble. Follow- ing that most barbarous custom, the waists of the under- clothes are pinned so tightly that the little body is as round and unyielding as a piece of marble. There is not room for breathing—no elasticity. What wonder HINTS TO YOUNG MOTHERS. 85 if, after many hours of perfect inactivity, the poor baby begins to find this unnatural pressure insupportable? How the limbs must ache, and the whole body feel stiff and numb! Speedily unfasten every string or button, and give the lungs free chance to expand, and the whole body power to move. Rub gently with the warm hand all down the spine, and every limb, to promote the cir- culation, which these heathenish "swaddling "-bands have all day impeded. Try this simple remedy; and if the "screws" are not again put on—unless the child is really sick—the little martyr will sink into a quiet sleep, when both the nurse and mother may hope for unbroken slumber till morning. Now turn to another suffering baby. Its clothes are more sensibly arranged, but the heart aches to hear its piteous cries. Take it up at once. Feel the little blue hands—they are like ice. Draw your chair close to the fire, and, wrapping a warm blanket about the baby, lay it on its stomach across your lap, holding the cold hands in one of your warm ones. Shake out the foolishly long robes till, hidden somewhere in this mass of flannel and mus- lin, you find the little numb toes, and hold them near the grate, till thoroughly warm. See how it stretches its feet toward the lire, and curls the pretty face close to your warm hand. Many a child who has cried for hours, under such simple treatment will in ten minutes be fast asleep on your lap. Very often simply turning a child over in its crib will dry the tears, chase away the frowns, and reward the mother with soft cooings and happy smiles. If a baby becomes restless and appears uncomfort- able, first let the mother imagine herself in the baby's place. Are the hands and feet wrapped too closely, so 86 ALL AROUND THE HOUSE. that the child cannot move them? Would you lie half as quietly as your infant has done for the last two hours, if your limbs were thus fettered? Could you do it without becoming cramped and full of pain? Unwrap the swaddling-clothes, and give the limbs freedom; shake up the pillow, turn it over to give the little head a cooler spot; change its position or take it up if it has been long in the crib ; rub it softly, sooth- ingly, toss it gently, anything that will give a change, and send the blood freely over the whole body. If these devices fail to give relief, it is probable that some of the above-named causes have produced colic, which may require more active remedies. Do not give. even the most simple medicines till you have tried what virtue there may be in a warm-water enema. We have never seen it fail, unless the crying indicated the begin- ning of some serious illness. The effect is magical when a child is fretful and restless, and yet not really sick. If from any cause the mother has been greatly ter- rified, fatigued, or overheated, she should refrain scru- pulously from putting the babe to the breast till fully recovered. Under such circumstances, if great care is not taken, it must be an exceedingly hardy child who does not show the effects of such carelessness, by long- continued crying or fatal convulsions. If the mother's excitement proceeds from fright, let her go to her hus- band, or some near friend who has power to soothe her into calmness; if from fatigue, entire rest for a short time must be secured; or if overheated, wash the hands and face in cold water—keep away from a cur- rent of air or draught, and wait till quite cool before taking the child. But a more serious evil may threaten the child—the DOME COLLEGES. '87 mother has, it may be, allowed herself to fall into a pas- sion, so that the blood courses wildly through her veins, and the throbbing heart proclaims that all self-control is lost—for the time being. Let her beware how she approaches her babe, until in her closet and before God she has overcome the evil spirit and is at peace. Better put her little one under the deadly Upas tree than take it to her bosom in such' a state of mind. There is nothing that more seriously injures a child than to give it its natural nourishment when the mother has lost control of her temper. We can recall several cases where convulsions or idiocy have been the result. These facts are not generally believed, because mothers are too little accustomed to trace the effect to the cause; but most physicians, who look carefully after the cases that are brought to their observation, will assure you that this is no fiction. HOME COLLEGES. NONE can feel greater respect for the knowledge and accomplishments which our daughters have an opportunity of securing during the years they spend in the best seminaries and colleges of our land, or more heartily appreciate these privileges, than we do. But if those to whose wisdom and experience we bow with great deference judge it necessary that these early years must be given to mental culture, uninterrupted by do- mestic training, then we urge, with emphatic earnest- ness, that, after our daughters have graduated in these public institutions, it should be recognized as equally 88 ALL AROUND THE HOUSE. important that the finishing touches to a thorough edu- cation should be given under their mother's tuition, in the home college. Until this is accomplished no young lady should be deemed competent to enter that school which has no vacation—the married life. Let the heart's highest aspiration for knowledge be gratified, if possible; but do not ignore the wisdom that can be obtained only by domestic training. The two should go hand-in-hand through life. Nothing exem- plifies the wisdom of this union so forcibly and so pain- fully as the multitude of cases where married life is full of discord and fault-finding, through the wife's in- competence to manage her domestic affairs judiciously, and provide an attractive table—a neat and orderly home. If such inefficient matrons have daughters, they will develop into still more helpless women than their moth- ers, capable of bringing no brightness and happiness into any home. That thought alone should be sufficient to make mothers particularly careful that their daugh- ters' intellectual and domestic culture should be blended in equal proportions. "The first ought ye to have done, but not to have left the other undone," is a wise direction that one has frequent occasion to recall in sadness, when seeing young ladies of the highest mental culture, yet utterly deficient in all domestic knowledge, accept a position which they are quite incompetent to fill with honor and comfort. When they leave their parents' house to make homes for themselves, they destroy all chance of true happiness if they neglect, because distasteful, those duties which they accepted with their marriage vows— or else drag through them heart-sick and discouraged by their own ignorance. Before promising to perform the HOME COLLEGES. 89 duties of a wife and housekeeper, or home-maker, every young lady ought fully to understand what all those duties are, and know how they should be performed. All the responsibility of providing food and raiment for the household, and seeing that nothing is wasted or squandered, rests upon any lady when once she is crowned the "Mistress of the House." She should know how to provide plentifully, yet economically, and so to manage all departments of her kingdom, that her wedded hap- piness be not shipwrecked by her own carelessness and ignorance, or by her love of fashion and pleasure. If her husband's means are limited, this is an imperative duty, but no less binding, if he counts his income by thousands. Unless prevented by ill-health, every housekeeper will attend to the marketing herself; for she ought to be better qualified to make judicious selections than any other member of the family. A servant's judgment is seldom trustworthy, and the husband may forget, or, not forgetting—that is supposed to be impossible—it is not best to permit him to encroach so far on "woman's rights" as to imagine he can understand his wife's bus- iness as well as she does herself. To the housekeeper who has attained some skill through long experience nothing seems more wonderful than the instinctive knowledge which seems to come to some without effort. We have sometimes asked such a one: "How did you make that delicious cake?" "Oh, I hardly know myself. I never made any- thing twice alike." "But you have made this cake to-day, and cannot have forgotten. Do, please, tell me exactly how you made it." 90 ALL AROUND THE HOUSE. "Oh, take a little flour, just a mite of salt, two 01 three eggs—beat them well, you know—throw in a lot of sugar, and a 'right smart chance' of butter, and milk enough to make it about right for stiffness. Dash in any kind of fruit and spice you like, and bake—bake some time; you can always tell when a thing is done, you know, easy enough." Was not this lucid explanation comforting to the young wife, already at her wits' end in view of her own ignorance? But because Mrs. is such a "fine cook" she goes to her for help in her hour of greatest need, and finds that the coveted lesson has "made that darker which was dark enough before." She never dreamed that rules for cooking could be so hard to understand! But let no young housekeeper feel that domestic lore is unattainable, or more unmanageable than, in her school-girl days, she found the French and algebra which she so cleverly mastered. Now—as then—pa- tience and perseverance will win the day; and her love for her husband, and strong desire for his sake to "per- fect herself in all housewifely accomplishments," will make this a less galling effort than the other was. We do not like to see young housekeepers feel that the time spent in school must have been wasted simply because at the very threshold they are not vic- torious in domestic economy. Everything that tends to cultivate the mind and enable one to look at all that passes correctly will come into practical use more fre- quently in home duties than in fashionable life. Prac- tice must teach much that cook - books cannot; but a good solid education is the best interpreter of all troub- lesome directions, and tends to make care and otherwise tiresome labor a source of pleasure and solid enjoyment. "EVERYTHING NEAT AND TIDY." 91 One of the most disheartening vexations that meet the young housekeeper, almost at the threshold of her new home, is the consciousness of her ignorance, and consequent inability to repair damages, remedy evils, or rectify the mistakes that every one is liable to, but which to the inexperienced are painfully annoying. They feel these vexations acutely, while an old and competent housekeeper would pass them over lightly. The girlish matron sees the responsibility—feels the full weight of her honors, knows her own weakness, and unfortunately thinks everybody else knows them, too—and will be ready to watch her uncertain, faltering steps with a critic's eye. Take courage, poor child. Your slight shoulders will become accustomed to these unwonted burdens ere long. Old housekeepers are not half so maliciously critical as your vivid imagination pictures them. They may mischievously smile when you slip in your house- hold cares, but they do not forget their own shortcom- ings and former ignorance, and, while amused at your perplexities, they recognize the far-off kinship, and pity while they smile. "EVERYTHING NEAT AND TIDY." "Will yon please tell me how a woman, in poor health, two or three in the family, six cows, and no help, can keep things neat and tidy?" TTTE cannot understand how any woman under such VV circumstances could succeed at all in carrying her burdens, if she did not "keep everything neat and tidy." Neatness should save work, not increase it. With "a place for everything, and everything in its place," 92 ALL AROUND THE HOUSE. and well cleaned before it is put there, one can turn off much more work, with far less fatigue, than if each arti- cle used was thrown aside anywhere, to be searched for when next wanted, and cleaned before it could be again used, consuming in the search more time than it would take to do the work for which it was wanted. Every housewife knows that if any article is set aside un- cleaned, it will take more than double the time to get it in a proper condition when next wanted, than if it had been immediately cleaned after using. Knives, forks, spoons, plates and dishes, are difficult to clean if left un- washed till what remains on them gets hard and is thor- oughly dried. After making bread or pastry the bread- board and rolling-pin can be washed and made spotless- ly clean in less than five minutes, if done immediately; but set them aside for an hour or two, or until next day, and you will find it will take time and strength which you can ill afford to waste, to get them in working order again; or if used unwashed, and we have known such cases, your bread or pastry will reveal the carelessness. Just so with paint, floors, windows, and each and every kind of work. If you let them pass day after day till dust and dirt accumulate in every direction—for these are industrious workers—by-and-by, from regard to your own comfort and convenience, you must take a day, perhaps two or three, to repair the damages, and it will be hard work, and a great waste of time; whereas, a few minutes' dusting or sweeping, or use of a clean cloth and water, each day, will easily conquer dust and dirt, moth and rust. and you will find far less fatigue in the operation. We mention these things simply to serve as examples; the same method carried into all parts of your work will save your time and strength, and yet enable you to " keep everything neat and tidy." "EVERYTHING NEAT AND TIDY." 93 "How large should I make sheet and pillow tidies?" Sheet tidies should be as long as the sheet is wide, and about half a yard deep, and laid over that part of the sheet that is turned over the bed-spread at the head of the bed. They hide the wrinkles and tumbled look of the upper sheet after it has been once slept on, and give the bed a neat appearance, that is very desirable. Pillow tidies may be made two and a half yards long, and from three-quarters to a yard wide, according to the size of the pillows, and spread over both when the bed is made, or cut in two pieces, covering each pillow sepa- rately. They may be made with a simple deep hem, or a hem and tucks braided, embroidered, or ruffled, ac- cording to your fancy, time, or means. They may be made of new linen or cotton, or when old sheets are too far worn out to be used as sheets for smaller beds, the proper length and width may be cut from such parts as are whole, and hemmed, tucked, or ruffled, nicely starched and ironed, and used for tidies. They should of course be removed and neatly folded each night, and with care will not require washing oftener than once a month. They are a great convenience, as a bed may be kept al- ways looking prettily and neat enough to relieve you of all fear of unexpected callers, or company. When the house is small, and one is compelled perhaps to have a bed in the sitting-room, these tidies add much to com- fort and peace of mind. 94 ALL AROUND THE HOUSE. CONVENIENT KITCHENS MAKE PATIENT HOUSEWIVES. AS the peace and harmony of the household depend, in a great degree, on the patience and amiability of the housekeeper, it is important that the building and convenient arrangement of the kitchen should re- ceive much thought, and well-matured deliberation. The choice of the utensils necessary to the proper per- formance of the work to be done in it, when the build- ing is completed, is a prerogative of the mistress which no wise man will attempt to dispute; and in deciding on the style of this part of the house, she, more than any one else, should be consulted, and her wishes and judgment have the greatest weight. Fourteen feet by sixteen—not including the closets— eighteen by twenty, and twenty by twenty-five, accord- ing to the size of the house, are very good dimensions for a kitchen. The first size is suitable for a small house, the other two measurements for medium-sized and quite large houses. We have, however, often worked in much smaller kitchens than the smallest of these, quite contentedly ; but that was in our early days of freedom and independence, when not subjected to the caprice and carelessness of help. When compelled to submit to such incumbrances, one comes in too close contact, to find very small kitchens agreeable. Three large windows are desirable; and for a spaci- ous kitchen, four will make work more comfortable. If. your architect refuses so many windows, attempt to se- cure, at least, doors half glass. If possible, have kitchen windows, like doors, open in the middle to the floor; for, more than any other room in the house, this should CONVENIENT KITCHENS MAKE PATIENT HOUSEWIVES. 95 have free sunlight and fresh, pure air. We have no fancy for the dim, shadowy light of fashionable rooms in any part of the house; but in this department, light and good air are indispensable. Servants will be far more amiable and healthy if they work in a light, airy room, and food will be less liable to be flavored with seasonings not authorized by any well-recommended cook-book. There is, also, another and very important advantage in these long windows: they have no win- dow-seats upon which untidy girls can leave soap, wet towels, or greasy dishes—which misdeeds are a grief of heart to all good housekeepers, and a disgusting sight to all who pass by. A range, or cooking-stove, should never be placed opposite a door or window if it can be avoided ; for sun- light or wind, striking across them, will deaden either coal or wood fires, and thus prevent the oven from bak- ing equally. But if this mistake is made, and cannot be repaired, the only help for it is to drop the curtains and close the doors or windows while the fire is needed. Some kind of ventilator is important over the range or stove, by which steam and all disagreeable odors can be carried off without pervading the whole house. A perfect ventilation over the whole house is necessary, but is quite as much so in the kitchen as in any other part of the house. We know a small country house where a very small room is built on the back part of the kitchen to prevent overheating the main room. It is just large enough for the cook-stove, with narrow space for one to pass around it. The roof to this little room is carried up as high as the kitchen chamber, with a window near the top, which can be opened or shut by means of a pulley. At first we thought this a fancy, which would never repay the expense. But careful ob- 96 ALL AROUND THE HOUSE. servation for a few weeks convinced us of our mistake. We gladly bow to the superior wisdom of the contriver, and, were we building in the country, would select that mode of ventilating a kitchen. It is more convenient to have the sink on the left side of the range; but, whichever side it is placed, it should be as near the window as possible, to secure plenty of light. A "water-back" can always be con- nected with a range, so that hot or cold water may be turned into the sink at pleasure ; and for that reason the sink must be fitted close to the boiler. Marble or soapstone sinks are much more desirable than wood or iron, and porcelain best of all. They are more durable, and much more easily kept sweet and clean. A large soapstone, marble, or porcelain bowl for washing dishes, set permanently at the left-hand corner of the sink, with a hole at the bottom covered with a fine strainer and connected with the waste-pipe under- neath, is a greater convenience than one can realize until she has tried it. Also, a "grooved" soapstone or marble slab for rinsing and draining dishes. It should be "set" a little inclined, so as to drain into the sink. A slight moulding, about one inch high, will be needed round the edge of the "drainer," to prevent the rinsing- water, when poured over the dishes, from spilling on to the floor, and also keep the dishes from sliding off. With a sink thus furnished, no dish-pans are needed, except to wash pots and kettles. But although, in the end, this is the best economy, yet the first cost cannot in all cases be afforded. In that case, as the children sometimes say, "let's play we don't want them," and be well content with a wood or iron sink; and a neat lattice, made of wire or wood, can be fitted over the rinsing-pan with little expense. It is a simple affair, RULES FOR MARKETING. 97 and particularly desirable and useful, because it compels a girl to stand ber dishes upon this lattice or drainer, one by one, as she washes them. This prevents the cracks, nicks, and breakages, so inevitable when dishes are tumbled into a pan, one on top of the other, large and small together. This arrangement is very conveni- ent where there is a range, when the hot water is carried by pipes into the sink and can be made to flow with no trouble, at will, over the dishes that have been washed. Even when the water is not carried into the sink by pipes, but must be brought in a pail or pitcher, these draining and rinsing arrangements are still a great sav- ing of time and trouble. RULES FOR MARKETING. THERE are a few hints respecting the selection of articles in market, particularly meats, fish, and poultry, which may be of service to some of our readers. In purchasing beef take notice of the color. If well fed, the lean will be a bright red, flecked with spots of clear, white fat, and the suet firm and white. If the fat is yellow, don't buy the meat; you may be sure it is stale, and no plausible assurances from the butcher to the contrary should be accepted. Ox beef 'is the best. Heifer beef is lighter-colored, the fat white, and bones smaller, but the meat is not so sweet nor juicy, and certainly not so economical. Veal should be fat, fine-grained, firm, and white. If too large it will be tough, unpalatable, and unhealthy. Mutton.—In selecting mutton seek small bones, short 98 ALL AROUND THE HOUSE. legs, plump, fine-grained meat, and be sure that the lean is dark-colored, not light and bright red, like beef. The fat should be white and clear. When in what is gen- erally understood as prime condition, it is too fat for common mortals' " daily food," and not at all economi- cal; and, to perfectly satisfy an epicure, it must be kept till too tender for an uncultivated taste. Lamb should be small, light red, and fat. If not too warm weather, it ought to be kept a few days before cooking. It is stringy and indigestible if cooked too soon after killing. Neither lamb nor veal should be taken from spit or oven till the gravy that drops from it while cooking is white. Venison.—In good venison the fat will be clear, bright, and thick. If the cleft of the haunch be smooth and close, it is young ; if close and rough, it is old. By running a sharp, narrow knife into the shoulder or haunch, one can easily learn of its state by the smell. Pork.—Great care must be taken in selecting pork. If ill-fed or diseased, no meat is more injurious to the health. The lean must be finely grained, and both fat and lean very white. The rind should be smooth and cool to the touch. If clammy, be sure the pork is stale, and reject it. If the fat is full of small kernels, it is indicative of disease. Poultry.—The skin of fowls and turkeys ought to be white and of fine grain. See that the breast is broad and full fleshed. Examine if the legs are smooth, toes supple, and easily broken when bent back. If these signs are not found, the poultry is too old or stale. The same rule applies equally to geese or ducks. When the feet are red and hard, the skin coarse and full of hairs, all poultry may be pronounced too old for comfort. When found necessary to keep meat or poultry Ion- RULES FOE MARKETING. 99 ger than was expected, sprinkle pepper, either black or red, over it. It can be washed off easily when ready for cooking. Powdered charcoal is recommended to pre- vent meat from tainting, and some assert that "when fowls have been kept so long as to turn greenish, they can be made as sweet and fresh as ever by sprinkling with powdered charcoal an hour before cooking." It may be that the charcoal can make meat or fowl sweet again; but, after taint has gone so far as to discolor it, we do not believe it can ever be brought back to a healthy state, and certainly should not advise the experi- ment. A greenish tinge is a sure indication of decay, but that charcoal, either in lump or powdered, will ar- rest as well as prevent this change, is doubtless true. In hot weather it is always advisable to keep a jar of char- coal in the store-closet, ready for use if needed. Fish.—No one article of food requires so much at- tention and judgment in selection as fish ; because noth- ing else, unless it be pork, is so injurious—often fatally so—if stale or out of season. The eyes should be bright, not sunken; the gills a clear red, not dark color; the body stiff, and flesh firm, not flabby and slimy. Chloride of lime, it is said, will restore stale fish to a tolerably good condition; but we would not recommend any compromise. "Better is a dinner of herbs" and good bread and butter, than a stale fish, renovated, and severe illness produced thereby. The taste may be restored in a measure, but the flesh cannot be made healthful. A good turbot is full fleshed, thick, and the under- side a yellowish-white or cream color. If it has a bluish tint, and is soft and thin, it is not good. Salmon and cod are known, when perfect, by a small head, thick shoulders, and small tail. The scales of the 100 ALL AROUND THE HOUSE. salmon should be bright and the flesh red. It is perfect only when dressed as soon as caught. Cod should have white, clear flesh, and grow even whiter after boiling, and be firm and sweet, easily sep- arated in large flakes. Herring, mackerel, and whitings, are quite unfit to eat unless newly caught. Lobsters, prawns, and shrimps, should be very stiff after they are boiled, and the tails turn far inward. When they relax, and grow soft and watery, they are not in a fit condition for eating, and the smell, when at all stale, is sufficient proof of their unfitness. If bought alive, judge of their excellence by their weight and sprightliness. The male lobster is the best, unless wanted for sauces or soups; then the female is usually chosen for the coral. Oysters are not good unless they close firmly on the knife when being opened. If they can be opened easily, or hold themselves open in the least, they should be re- jected. Lobsters and crabs can be found in market at almost all seasons of the year; but they are in the best condi- tion and plentiful only from April to the last of Octo- ber. MILK AND BUTTER. NO one should attempt the care of milk and butter who does not distinctly understand that the most scrupulous cleanliness is an absolute necessity, and any deviation from it unpardonable. This is one of the MILK AND BUTTER. 101 many household duties that cannot be left to the entire care of servants. The mistress herself should know just how all the work belonging to butter-making must be done, from the time the milk is brought in till the but- ter made from it is nicely packed for use. Of course, we do not mean that the labor may not be performed by the servants; but in no one depart- ment is the daily oversight of the mistress so indispen- sably necessary. This unfailing oversight is important in all the combinations that belong to domestic econo- my. Simply giving directions, without seeing that they are promptly and exactly followed, may possibly pass for good housekeeping, but it will not enable one to keep milk properly or make good butter. Pails, pans, skimmers, butter-prints, and churns must be thoroughly scrubbed in clean, hot suds, immediately after using, so that the milk may not dry on. Keep a small, white scrub-brush, with which to scrub the seams, corners, handles, etc., of all utensils that are used about milk, particularly the strainers of the milk-pails. As fast as each article is washed in this way, begin- ning with the pans, dip them into cold water to rinse off the suds, and then set them into a tub, or large, deep pan kept exclusively for that purpose, putting in skimmers, ladles, and prints last. Then pour over all a large kettle of boiling water, and let them remain in this while the milk-pails and churn are being washed. Rinse these last, also, in cold water, and pour over them another kettle of boiling water; then, while they are being scalded, wipe the pans, etc., with clean, dry tow- els, and turn down on a shelf or bench out-of-doors, where the sun can sweeten them perfectly. Then pro- ceed in the same way with pails and churn. A tub or large pan for washing, and another for 102 ALL AEOUND THE HOUSE. rinsing and scalding, should be kept expressly for these things, and brush, wash-cloth, and drying-towels should be marked, and never, under any circumstances, be used for anything else. Here, also, must the mistress's watchfulness be constant. If her vigilance is relaxed, there is not one girl in a thousand but will use these ar- ticles "just this once " for other purposes totally incon- sistent with that perfect cleanliness so very important in this department. "Too much trouble to be so particular," say you? It is not half the trouble, nor does it take so much time as it seems when reading. But even if it does consume time, and is a little troublesome, bear in mind that noth- ing is ever well done without time and trouble. The satisfaction of enjoying the result ought to be ample compensation. In very hot weather, if one has not a good cool cel- lar, it may be necessary to scald the milk when first brought in. Have a kettle of boiling water over the fire; strain the milk into a tin pail kept for that pur- pose, and set it into the boiling water till scalding hot; but be very careful that it does not "crinkle" or "scum" over the top, else the butter will be full of "mealy" grains, and have an unpleasant taste. We do not think the butter is so good when the milk is scalded; but the cream rises more rapidly and the milk does not sour so soon. An important consideration, when without a cool cellar or "spring-house." In cool weather milk should never be over thirty-six hours old. It is possible that more butter may be ob- tained if kept forty-eight, though we do not think so; but what may be gained in quantity will be lost in quality, if kept so long. In hot weather, unless blessed with a large, cool cellar or "spring-house," milk can sel- MILK AND BUTTER. 103 dom stand oyer twenty-four hours. Every minute the cream remains on after the milk changes, injures the butter. The cream is not "ripe enough" is a common re- mark among dairywomen. "We think they misjudge often. In cool weather we churn while the cream is quite sweet, but thick, and the flavor of the butter justi- fies the method. In very warm weather the cream will sour, although we churn every day, and the effect of this change in the cream on the flavor of the butter is the chief difference we find between June butter and that made in the hot and sultry months of July and August; but a little extra care makes the difference scarcely noticeable. The "Blanchard churn" is one of the best we have tried, and most convenient, as the washing, salting, and working over can be almost entirely done in the churn, with the "wings" or "dasher" pressing out the butter- milk and salting more evenly, thoroughly, and with far less fatigue. We saw, last fall, at the New Hampshire State Fair, the "Bullard's Oscillating Churn," which we think will, when well known, become a general favorite. It is simply a plain long box, without "paddle" or "wings" inside, fitted to an oscillating table. The box can be taken off easily, when necessary to air it and keep the table clean. By taking hold of a "rung," or handle, at one end, this box is pushed backward and forward. The fly-wheel on the table regulates and continues the movement. One of the excellences claimed for it is, that the continual "swashing" of the whole body of cream rinses down the sides at every stroke, so that there can be no accumulation of "dead" or half-churned cream on the sides of the churn, which, in other churns, mixes with the butter, and doubtless is the cause of the mottled 104 ALL AROUND THE HOUSE. appearance of a great deal of the butter found in mar- ket. This "dead" cream contains caseine or the cheesy part of the milk, and injures the flavor, and prevents the butter from keeping in a good condition. We do not see how this chum can fail to be one of the best. It is a great saving of cream, because that amount which, in other churns, becomes "dead" cream, never gathers in this, and all is saved, therefore giving more butter. It works just as easily when the cream, becomes thick and heavy as at the first. When the cream begins to thicken, ordinary churning becomes very laborious. If very warm, it is well to put a piece of ice into the churn after the butter has come, and let it stand ten or fifteen minutes before taking the butter out. The butter-bowl should soak in cold water all night. After drawing off the buttermilk, we throw in a handful of salt, as we fancy it causes the buttermilk to run off more freely and with less working—which, if too long continued or done roughly, injures the grain of the butter. Mix this salt gently through the butter, and pour over it some ice-water; work the butter through it, drain off the water, and add more ice-water; work over gently till the water runs almost free of butter- milk. Then add what salt is needed; press it till no more water will run; bring into a compact ball, cover with a clean cloth, and set in a very cool place. The next morning break up the butter and work it over till all the buttermilk is removed. Then stamp what will be needed for the table till the next churningj place in a jar and cover with cold, clear brine, strong enough to bear up an egg, and cover closely. . Pack the remainder into the butter-jar, pound it down firmly, fill up with brine, and cover closely. THOUGHTLESSNESS. 105 We have found that this method, carefully followed, will secure the best of butter the year round. Most of the butter sold is ruined by the amount of buttermilk left in, making it full of streaks and of a poor flavor. No brine or care can keep such butter a week even toler- ably good. THOUGHTLESSNESS. THERE are three things, at least, that are a great source of discouragement to a careful house- keeper, namely, the apparent impossibility to teach a servant to shut a door, to use a "holder," or to put things in their appropriate places, instead of throwing them about on the floor, table, or chairs. When the cooking is in progress in the kitchen, it is uncomfortable and annoying to find the doors leading into dining-rooms or hall left open, and the steam and all the combinations of odors that, necessarily, mingle in the kitchen, pervading the whole house. When told for the hundredth time that those doors must not be left open, the invariable reply is, "I only left it o^en just a minute." They never remember that just that one min- ute is sufficient to fill the house with disagreeable odors as effectually as if left open half an hour, and that it will take more than twice that length of time to free the atmosphere. To add to this discomfort, when the head of the house, half impatiently, inquires, "Can't you teach that girl to keep those doors closed?" the weary house- keeper knows she can never make him realize that "shut the door" is repeated over and over again, hour after 106 ALL AROUND THE HOUSE. hour, kindly, urgently, peremptorily—in every variety of tone, till her soul is sick of the sound, and yet "just a minute " is the unvarying, wearisome response. Good dish-towels of every kind are provided for din- ing-room and kitchen use; and with them "holders" are given to both cook and waiter, saying: "Now, girls, if you use these towels, even the coarsest of them, to take off pots and kettles, to remove food from the oven, to take the dishes to the table, or for anything but their appropriate use, you will annoy me exceedingly." The answer will surely be: "Oh, no, mem! Indeed, I never do such a thing!" But, almost while speaking, pie, cake, or bake pans are lifted from the oven with one of these same towels, and most likely it is burned or smeared by so doing. "Dear me, I didn't think !" is the ever-ready excuse. There are nice, roomy closets for pots, kettles, and bake-pans; cupboards with abundant space for kitchen crockery; yet these utensils are more frequently thrown on chairs or window-sills than placed neatly and conveniently in the closets, where they can be readily found. This is so common that, whoever sits down on a kitchen-chair, does it at the risk of soiling the dress. Nor is this heedlessness confined solely to the kitchen. It is as common in the dining-room pantry. In both departments dish-towels are often thrown on the chairs, to be sat on by any careless body who ventures to take a seat before seeing if the chair is safe. The next min- ute, or shortly after, perhaps, the same towels are used to wipe the dishes; or, worse still, laid over the bread on the hearth, or wrapped round the loaves when taken out of the pans, utterly regardless of the large, clean THOUGHTLESSNESS. 107 bread-cloths provided for that purpose, and which should be used for nothing else. No matter how often dish-towels are'washed and scalded, they can -never be made fit to use on bread or meat. Cloths for both these purposes must be always on hand, kept separately, and under no circumstances used for anything else. If this seems too particular, let any one who so considers it take a dish-towel that has been washed, boiled, rinsed, and ironed, with the great- est care, and notice how differently it still smells from any towel that has never been used about dishes. We do not attempt to explain the reasons why such articles retain the odor, but the experiment will, we think, satis- fy any one that it is not pleasant to think of their being used about our food. Until servants can be taught to overcome such care- less habits, any one quick to observe, or with a fastid- ious stomach, will not find the frequent visits to the kitchen, which are of so much importance, conducive to a good appetite. And yet unceasing vigilance is the housekeeper's only safeguard. This is a lesson which many young housekeepers, or those who are unwilling to give more time and thought to their household cares than they spend in social calls or amusements, must learn in time, through the increasing discomforts at home; and the little "leaks" and "wastes" that, after a year or two of neglect, will become too apparent to be longer overlooked. A young matron little by little wakes up to the fact that certain things that were fresh and pretty a short time ago are growing clouded, dingy, or a hole here and there appears far too soon to be accounted for by the regular wear and tear of daily use. "Just look at this fine damask towel! How gray 108 ALL AROUND THE HOUSE. and dirty it is! What can have happened to it?" she says to the girl, who brings up a basket of freshly washed and ironed clothes. "And here are those heavy hucka- buck towels with great holes all over them, evidently not torn, but actually worn through! What does it mean, Mary?" "An' sure I don't know, mem. They were so when they came to the laundry." Had the lady been particular in noticing the manner in which her work was done, she might have seen her chambermaid scrubbing the marble hall with these ex- pensive towels, taking them from out the dirty clothes, to save herself the trouble of going down-stairs for a regular scrub-cloth. Having seen it once, she would have probably taken steps to prevent a repetition of such ruinous work, and have saved her towels. We have seen such practices in houses where we had no right to interfere, but earnestly desired to have the mistress rouse up sufficiently to see the destruction that was going on about her. We cannot tell what can be de- vised to overcome the untidy and heedless habits so prevalent among servants, but are fully convinced that there can be no change until our housekeepers, as a class, are more earnest and constant in superintending their work, and their servants learn that they can no longer conceal their shortcomings. TIME NOT WASTED. THERE are many who feel annoyed at directions for unremitting watchfulness in household affairs, and think housekeepers waste time and strength if they TIME NOT WASTED. 109 attempt, practically, to carry out important suggestions; but we imagine those critics labor under mistaken ideas, or are of that class who believe in taking life so easily that untidiness and carelessness may be carried to any extent, and property, by such neglect, be constantly wasted, rather than have their ease and pleasure broken in upon, by the amount of care necessary to good housekeeping. To give up a ball or party now and then for the purpose of some little extra attention to home duties, or to be interrupted in the most bewildering parts of a highly sensational novel, only to correct some error or careless- ness in the various departments under, or which should be considered under, their supervision, is what such housekeepers call "waste of time." Until there is some provision by which servants can be carefully instructed and trained for the duties which they will be expected to perform as they grow older, the necessary supervision and watchfulness of the mis- tress will, of course, often be burdensome and perplex- ing, because it is so seldom that one can be sure that the most careful instructions will be carried out. An order is given so definite and distinct that forgetfulness or mistake would seem impossible. "Do this immediately, that it may not be forgotten. You fully understand me, do you not?" "Oh, yes, mem; certainly." "Well, now please repeat exactly what I requested you to do, that I may be quite sure that there will be no mistake." And the directions are repeated correctly, and, quite satisfied, the lady turns to other cares which, with many unavoidable interruptions—especially if the home lies in the city—may fully occupy time and thought for hours; or, it may be, a few days' absence is necessary. HO ALL AROUND THE HOUSE. After some hours or days have elapsed, you say to the girl: ."Did you attend to the directions I gave you a short time since?" specifying the particular object, and a prompt "Yes, mem," is expected. But, instead, one is deafened by a storm of excuses and reasons for having forgotten or neglected the orders. This constant watch over every department is no doubt very wearisome and harassing. If strength and other duties would permit, the mistress, if efficient, could do her own work in half the time it takes most girls to do it, because they work heedlessly, and without the ex- ercise of any great judgment. They have never been taught that good judgment is needed in their work, and go through their labor listlessly and thoughtlessly. Their mothers before them did no better, and, until the girls are old enough to go "out to service," such moth- ers have been their only instructors. What better can we hope for until schools for training our "help" prop- erly for household labor have been founded and put into successful operation all through the country? While waiting for that good time, which all thoughtful house- keepers must hope is coming, there can be no very pleasant homes but through the unfailing watchfulness of our housekeepers. It is important that they should know if the ashes are regularly sifted and removed each morning. One can hardly realize how much coal is saved in the course of the year by carefully sifting all the ashes until the knowledge is gained by watchfulness. It is too easily and quickly done to allow of any excuse if neglected. She must see also that coal and kindlings are kept en- tirely separate, and each neatly stored in its appropriate bin; and that the cellar is well swept and free from TIME NOT WASTED. HI cobwebs. Many ladies have a great dislike to go into their cellars, as if ghosts and hobgoblins were sure to congregate there. No wonder, if kept in the condition which is too common. In these frequent visits of care and investigation, the mistress should see that the laundry is neatly kept; that the soap is piled in the laundry-closet so as to leave passage for air to circulate and dry and harden the soap; that the starch is covered so as to exclude all dust; clothes-boiler, starch-kettle, and strainer, well dried and put in the proper place; clothes-line rolled on the reel and hung up, and the clothes-pins free from dust and mildew. If the line and pins are allowed to remain out overnight, they soon become mildewed, and the clothes, by spots and dark, dingy lines, will reveal the careless- ness, if it is learned in no other way. In store-rooms, pantries, and closets, sugar, tea, coffee, spices, sauces, preserves, fruit, and vegetables, all require oversight and attention. In the dining-room, silver, glass, and china need to be often counted, and all the "belongings" should pass under review. The parlors being more constantly under the mis- tress's eye, neglect. and carelessness are detected in them more readily than elsewhere. But the chambers call for constant and thorough watchfulness. The corners and edges of carpets require frequent examination. See that the chambermaid is provided with—and uses faithfully —a stiff whisk-broom (a large broom will not do the work properly) and a pointed stick to clean out the lint and dirt which naturally tend to accumulate in corners, and, if allowed to remain, will soon become hiding-places for moths. Mattresses should be bent over like a bow every morning, resting on each end, and the windows raised, 112 ALL AROUND THE HOUSE. even the coldest days, that pure, fresh air may circulate through and around them. Slops can be emptied, and articles scattered about the chambers gathered up, while they are airing. By the time all the beds are thus put to air, and slops, etc., attended to, the first bed will be sufficiently aired to make up. The "Hartford ic oven-wire mattress" secures good circulation of air; and the hair-mattresses that should be used with them, aside from being the most healthy and comfortable, are so light as to make this part of household labor easy; because they can be turned over and shaken with no more strength than it requires to turn over a blanket. Once a week, however, without fail, they require to be well beaten with a stick, or, bet- ter still, with a carpet-whip—a number of braided or twisted rattans fastened in a handle. This whip can be had at any house-furnishing store, and is made pur- posely to beat carpets, mattresses, buttoned or tufted furniture. After being well beaten, the mattress should be carefully brushed all around the tuftings with a pointed brush, such as is also used to clean any tufted or buttoned furniture. MORE ABOUT KITCHENS. A MAN knows—or thinks he does—just what he needs in his study or library; and, in the con- struction of a kitchen, he will be influenced by consid- erations for the beauty and artistic appearance of the house, as a whole; with little thought, and no practical knowledge, of what will help to make work easy, and assist most toward the neatness of its performance, or MORE ABOUT KITCHENS. H3 the promptness of its execution. But a woman who practically understands what it is to do the work, or daily arrange for others to do it, naturally realizes, more truly than a man can do, that, in building a kitch- en, whenever beauty and utility are not compatible, utility must be the major, and beauty the minor, con- sideration. To be sure, we see no reason why this particular apartment cannot be made tasteful and attractive, yet perfectly convenient. It by no means necessitates a rough, uncouth combination to make it all that the most fastidious and methodical housekeeper can desire. We can imagine a kitchen pretty enough for a fairy's bower—so picturesque or fanciful that to look into it would be a positive pleasure, but an intolerable torture to be obliged to work in it. And we can also imagine one as clumsy and inconvenient as if thrown together by some convulsion of Nature, that would be just as intolerable and useless for all working purposes as the fanciful style of building. But a happy medium can be secured if one will be but patient and study it out before the work of construction is begun. Much time is wasted, and not half the efficient labor performed, for lack of more attention to the architect- ural design of many of our kitchens. Some are so small that one cannot but feel "cribbed, cabined, and confined," just to step inside of them. In others, one is bewildered and lost in the great " Saharas" which are called kitchens—a wilderness, where everything is lost, and nothing can be found; where the spider weaves her web unannoyed, and rats and mice find an abundance of waste land, wherein to build their nests, or forage for days unmolested; where—because the dimensions are so large—servants imagine their sins will not find them 114 ALL AROUND THE HOUSE. out, and are therefore tempted, in hurried moments, to throw cloths, brushes, baskets, brooms, etc., into some of the numerous hiding-places which always abound in such large kitchens, there to wait for a more convenient season, when, of course, they intend to put all these scat- tered things in their proper places. Ah! the sure but unfortunately evanescent repent- ance that will come when, wearied and hard pressed, at the close of the week, all that has been so recklessly strewed abroad must be gathered up and replaced! for once a week everything is supposed to have a place of its own—although, we confess, we could never under- stand why it is more wicked to have things in disorder Saturday afternoon, and on Sundays, than on other days of the week. But we do distinctly understand how, by neglecting to replace at once every article as soon as one has finished using it, the work is made doubly hard. Why should it be more troublesome to reach out your hand and put a dish, a knife, or spoon, where it belongs, than to drop it carelessly, and by-and-by spend many minutes hunting it, because it is not in its proper place? We make no pretense to any architectural or me- chanical skill, yet have a very definite idea of what we esteem great conveniences, and what we should strive to secure had we any prospect of building; but will, therefore, cheerfully endeavor to answer some of the inquiries now before us. We dislike the long, narrow, dark kitchens too often found, especially in city houses. But likes and dislikes are largely controlled in building by master-builders, who often very arbitrarily assure those who employ them that a closet cannot be made where one very much desires it, or that a stairway cannot rise by easy ascent, with broad platforms here and there for resting-places; MORE ABOUT KITCHENS. 115 and, although one does not believe a word of it, yet, being ignorant of their art, you cannot argue the point, or gainsay their statements. One finds it easier and far pleasanter to coax a husband to her way of thinking on such subjects than the architects, who are usually, of all men, the most obstinate, and not always the wisest. In our last we spoke of some desirable arrangements connected with the sink. Added to those then men- tioned, a long table, fitted so closely to the sink that no water can drip between, is much needed. It is better to have it permanently fastened to the wall, and made as wide as the sink—a kind of long, wide shelf or table on which to clean vegetables, dress meat, poultry, game, etc.; and, by being thus made of easy access to hot and cold.water, it saves time and many steps, and, by its convenience, leaves no excuse for not having these things properly cleaned. If always well washed and dried after such work is done (as it ought to be), it is very convenient to put dishes on when washing and drying them. Then, when all are clean, they can be put in place with fewer steps and in better condition. Under this table, near the sink, two drawers are needed, with several compartments—one for polishing-materials, whit- ing, bath-brick, chamois-skins, and all articles needed for scouring copper, tin, etc.; the second drawer for stove-polish, and the necessary dishes and brushes for keeping stoves or ranges in good condition. A board over the sink, extending thence the whole length of the room, and between two and three feet wide, is much more serviceable and far neater than plastering or paper. Nicely painted and grained (oak color is the best for a kitchen, we think), it is not so readily defaced, and can be washed and cleaned with ease. Into the upper part of this board, hooks and large 116 ALL ABOUT THE HOUSE. galvanized nails must be driven, on which to hang the basting-spoons, ladles, a set of skewers, cooking-forks, and spoons, chopping-knife, cake-turner, gravy-strainer; but dishcloths—never! A friend suggests that a shelf above this board would often be convenient; but the great temptation it would prove to throw many untidy things upon it "just for a moment" would far overbal- ance all good to be derived from it. This table should be carried from the sink up to the next wall, and as near the first window on the adjoining side as possible. There cannot be too much light on the sink, or sink-table. In the corner, just where this table and the board above mentioned end, a case of small drawers, set in the wall, for salt, pepper, spices, etc., is very desirable. This, also, saves many steps, being convenient for the work in which such articles are used, and therefore more likely to insure neatness, and guard against loss or waste. This table and the drawers should be on the left- hand side of the range, if the water-back is placed on that side. On the other side of the range, we need to have nailed a cleat, about five inches wide, and two and a half feet from the floor, supplied with strong nails or hooks, on which to hang holders, poker, stove-lifter, and fire-shovel; or, better still, instead of a cleat, or strip, have a board of that height carried down to the floor, instead of plastering. If there is space on that side, a closet, large enough to hold all the iron or tin ware used in cooking—pots, kettles, frying and bake pans, etc.— is important. In this closet cleats are also needed, with hooks and nails, on which to hang frying-pans, waffle-irons, muffin-rings, and any iron or tin suitable to be hung up. Above these cleats, a broad shelf is useful for smoothing-irons, starch-kettles, etc., unless WASHING. 117 one is so fortunate as to have a laundry separate from the kitchen. At the top and bottom of all doors to such closets there should be a narrow eliding-panel for a ventilator, to be kept always open, excepting when sweeping, or building the fire, and thus secure a free circulation of air, that the contents of the closet may be kept free from rust and mould. This gives a very imperfect idea of the most impor- tant part of the kitchen. Should there be no room near the range for the iron-ware closet, it must be made just opposite, under the " dresser," or kitchen-crockery closet; and be sure that the ventilator just mentioned is made in the upper and under part of the door, if the " dresser" and pot-closet must be combined. The cook likes an open "dresser," to display her tins and crockery to the best advantage. But do not yield that point; for, if it be open, it will be impossible to keep the dishes free from dust and ashes when sweep- ing, or cleaning out the ashes from the stove. If pos- sible, have good sliding-doors. A door on hinges is always swinging; girls will heedlessly run against it, and many broken dishes are the result. WASHING. TOO many housekeepers are satisfied if table-linen and the "starched clothes" are sent up tolerably clean and well polished, and make no closer examina- tion. But to be successful in a few articles, and those of a kind that are usually supposed to be of the great- 118 ALL AROUND THE HOUSE. est importance, is by no means all that should be re- quired of a laundress. It is surprising that so many housekeepers will permit such marked neglect and care- lessness in the washing and ironing of the coarser and plainer articles which really constitute the largest part of a family washing. Sheets, pillow-cases, towels, under- clothes, and more particularly hosiery of every descrip- tion, are often hurried through the suds and rinsing- water in the most unsatisfactory manner. We think it would not make us half so impatient and uncomfortable, if table-linen, sheets, shirts, cuffs, and collars were re- turned to us half washed and ironed, as it would to find the commoner articles neglected; perhaps—because in the first instance the "perfect work " of patience would be very speedily accomplished, and justifiable reasons for an immediate change would be too evident to be "gainsaid or resisted." How many housekeepers carefully examine the clothes as they come lip from the laundry? How many take time to notice if the sheets have been well stretched and folded so as to bring each hem even? Are they ironed all over, or simply the upper or outside fold, which, when the bed is made, will be turned over the spread, and therefore the laundress feels it important that so much, at least, of the sheet is smoothly ironed? Are towels, handkerchiefs, and table-linen also carefully stretched and snapped, and, the hems being laid evenly together, are they ironed and folded with neatness and precision? After a laundress fully understands that her employer means to have all her work properly done, and will not be satisfied with half-way measures, if she is worth teaching, she will soon fall into the habit of being thorough and exact. Are housekeepers watchful that their clothes-pins WASHING. 119 and clothes-lines are not left out overnight, after the washing is done, to be ruined by rust and mildew; and do they know if the line is rubbed with a clean cloth before the clothes are put on it? If not, they must not be surprised if they find dark spots from dirty clothes- pins, or a dingy stripe the whole length where their clothes hang across the line. As the inside of the article is put on the line, a careless housekeeper will not find it out before the stain has become too fixed to be removed. Of course, most laundresses soon learn if they can be careless with impunity. It is the fault of the mistress if girls learn that they can hide or cover up their short- comings. Let housekeepers teach those in their employ that they are never long unaware of neglected duties, and a better class of domestics will be the result. It is surprising how soon even those who are called good laundresses become careless, if they learn that cer- tain articles are not closely examined. The soiled spots on towels—the finger-marks of careless children—are so distinctly visible one can hardly imagine that they have been passed through the suds even. This neglect can be seen in stockings, more than in most other articles— because the leather-stains and dirt, in careless washing, are left almost as distinct as when taken from the feet, and soon become permanent. These may, perhaps, be thought too trivial offenses to be worthy of notice; but we think them important—subtracting from the com- fort of the wearer, and eventually spoiling clothes which are thus shamefully handled. We do not see how there can be an excuse for even the first offense of this kind; and if repeated we think it deserving of earnest reproof. If, after the admonition, it is again repeated, we consider it sufficient cause for prompt dismissal. Rinsing Clothes.—There is generally more careless- 120 ALL AROUND THE HOUSE. ness in rinsing clothes than in any other part of the laundry work. The soap may be perfect, the streaks and spots faithfully rubbed; but if the articles are thrown into the rinsing-tub, barely covered with water, and hastily passed through it, no laundress need look for any great credit for her labor. The rinsing-tub should have a generous supply of water. The bluing—not a great deal—should be care- fully stirred in, and not many pieces put in at a time. Each article needs to be vigorously shaken up and down in the water, and fully opened, that the water may flow freely through every part. Then, having passed it through the wringer, shake it out and hold up to the light, to be sure that all spots or dirt are removed. Put no piece into the basket just as it comes twisted out of the wringer; but shake it out, and pass at once into the second tub of fresh, slightly blued water, to be again rinsed with the same care and thoroughness. If there are tubs enough to spare two for the last rinsing, it is well to leave clothes soaking in them till all the white clothes have been passed through the first rinsing- water, Then, in the last rinsing, be sure and leave noth- ing in the "twist" from wringing, but shake out each piece before throwing into the basket, and hang out as soon as the basket is full. Clothes should be on the line as quick as possible after the last wringing, or there will be danger of some yellow streaks. If possible, clothes should be dried in the open air; but if very windy or freezing, they ought not to be starched till they have been dried and brought into the house. Clothes must not be thrown carelessly and unevenly upon the line, but be well snapped out, and hung up straight and smooth. Blankets, bed-spreads, sheets, and table-linen particularly require to be thus carefully hung WASHING. 121 up, bringing the hems or selvages together straight and true, and pinning strongly to the line. These minute directions may seem trivial, and, per- haps, whimsical, but the wisdom will be proved by the ease with which clothes thus treated can be ironed, the pleasure experienced when one sees them, neat and evenly put in their proper places, on bed or board, and we think clothes thus attended to are so much more durable that the most skeptical cannot but see, after a little experience, that it is good economy. To wash Flannels.—White flannel may be kept soft and without shrinking if properly washed. Put suffi- cient soap into boiling water to make a strong suds, and then put in the flannels, pressing them down under the water with the clothes-stick. When so cool that one can bear the hands in the suds, rub the articles carefully, and when well cleansed wring with the hands. If you put flannels or blankets through the wringer the nap rolls up into hard knobs, and makes the flannel harsh and unpleasant to the touch. Wring as dry as possible, snap out, stretch and pull each piece as it is wrung, so as to keep the original size, and this done throw them into another tub of boiling water, into which some French bluing has been thoroughly stirred. If the first suds is strong enough the flannels will retain sufficient soap for the rinsing-water. Shake them up and down in this last water with the clothes-stick till well rinsed and cool enough for the hands. Then wring once more quickly, snap well and pull into good shape. Hang out as soon as they are in shape, on a good, bright day, and with a brisk wind if possible. It is well to wash but one piece at a time ; put it into the second tub, and place the first suds over the fire to keep boiling hot, until ready to wash the second. Keep 122 ALL AROUND THE HOUSE. the rinsing-water hot in the same way while washing the second article. When flannels are about two-thirds dry bring them in. Snap and pull again, fold as true and evenly as possible, and roll up hard in a clean towel for a little while, and then iron; or rather press till dry. Never wash flannels in cloudy or stormy weather, and always iron after they have been folded and rolled not over half an hour. If they lie long folded they will shrink. This is not easy work ; but if these directions are followed the results will be satisfactory. Blankets washed in this way may be kept soft and white till worn out, instead of the harsh, gray, dirty-looking things one or two careless washings will change them into. Scorched Linen.—Peel and slice two onions, extract the juice by pounding and squeezing; cut up half an ounce of fine white soap, and add to the juice also two ounces of fuller's earth and half a pint of vinegar. Boil all together. When cool spread over the scorched linen, and let it dry on; then wash and boil out the linen, and the spots will disappear, unless burned so badly as to break the threads. BUSYBODIES. A YOUNG friend preparing to begin life with the man of her choice, but with very limited means, rather than wait for the slow, uncertain process of first "becoming rich enough to marry," accepted the position cheerfully, like a sensible woman, fully aware from the first that she would be obliged to work hard, keep no help, cook, wash and iron, scrub, make, mend, and con- BUSTBODIES. 123 trive to "make a little go a great way." She has now passed eight years, in which neither party has once re- gretted that the "twain became one flesh." Two little ones have during this period increased her cares, but also doubled her joys. Then a sister dies in a distant and yet unsettled part of the country, leaving two boys of six and nine. Without hesitation or fear, on account of the additional labor and care which must in conse- quence fall upon her, she sends for these orphan-boys— born in the backwoods—untrained and unformed in mind and manners, to share with her own children equal care and affection; but exacting from them, in return, equal respect, obedience, and helpfulness. Now, this lady says she tries to live and act in a Christian manner, training and governing her children as far as possible in accordance with the teachings of the Bible; but complains that she is surrounded by neighbors who interfere, and she finds it hard to be pa- tient under this unwarrantable supervision. One criti- cises the manner she dresses her children ; another is distressed that she sends them to school so young; a third censures her for working them too hard ; a fourth thinks she favors her own children, to the neglect of these adopted orphans. Thus watched, and every act and word that can be caught up reported through the neighborhood, she has been annoyed and irritated "un- til," she writes, "I can endure it no longer, and run to you for advice and comfort." It is greatly to be regretted that there are in almost all neighborhoods "meddlesome Matties," who spend their whole time in watching the affairs of others. It would be a blessing to any community where such nui- sances are found, if there could be some power to com- pel them to employ the time they waste over their neigh- 124 ALL AROUND THE HOUSE. bors' business and actions, in hard labor. But they do more harm to themselves than to you, my friend. With a good husband, healthy children, and all the work you can do, you can hardly have leisure or inclination to make yourself uncomfortable over idle gossips. But we cannot blame you after all. It is necessary to be well seasoned to unjust or unauthorized criticism, be- fore any one can pass on unmoved, when neighbors, with whom it is desirable to live peaceably and affectionately, can find no better employment for their time than in making injurious remarks, and attributing wrong mo- tives to every act which they do not fully understand. But when satisfied that this is the character of those by whom you are surrounded, we know of no way but to keep aloof as much as possible from such people—for a meddler is of all characters the most unsafe. Be al- ways ready to repay their wrong acts by kind ones, when needed; but allow no intimacy. A few good and righteous persons may be found, even in such neighbor- hoods, to redeem them. Endeavor to put yourself in communication with these, if you have an opportunity; or, if so situated that it rests with them to take the initi- atory steps toward an acquaintance, wait patiently until they learn your true character—and take care that they find it such that they will seek an introduction themselves. Meanwhile, you have your home. Do not worry about an annoyance that is common to all. Satisfy your own conscience, your husband, and your God, and you can live very contentedly without much society, until you find that which is congenial, and given voluntarily. All the best society that earth can furnish can never be productive of half the real happiness which one can and should find at home. It is better that children should not be so much secluded as to grow up bashful and IGNORANCE AND BLISS. 125 awkward. Yet, of two evils, we should mucli prefer that to the bold, unshrinking manners, so offensive, and so common in many young children, in these progressive days. The awkwardness and shyness they will soon outgrow; but habits formed by unsuitable associates will cling to them through life. Simple and unsophisticated little children are very scarce; therefore, if you find gossiping, intrusive neigh- bors, too troublesome for your endurance, withdraw from them, if only to keep your little ones uncontami- nated. Your own home joys and duties will more than compensate you for separating yourself and children as much as possible from such undesirable companions; and, in any case, a small, well-chosen circle of acquaint- ances will be far more enjoyable and improving than a large, promiscuous one; and, beyond all comparison, bet- ter for those committed to your care. This secured, en- deavor to banish all anxiety and irritation for what an- other and most insignificant class—