Documenting the American South Logo
powered by google

The Young Housewife's Counsellor and Friend:
Containing Directions in Every Department of Housekeeping.
Including the Duties of Wife and Mother:

Electronic Edition.

Mason, Mary Ann Bryan, 1802-1881


Funding from the Institute for Museum and Library Services
supported the electronic publication of this title.


Text transcribed by Apex Data Services, Inc.
Images scanned by Tampathia Evans
Text encoded by Apex Data Services, Inc., Melissa Graham and Natalia Smith
First edition, 2001
ca. 600K
Academic Affairs Library, UNC-CH
University of North Carolina at Chapel Hill,
2001.

        © This work is the property of the University of North Carolina at Chapel Hill. It may be used freely by individuals for research, teaching and personal use as long as this statement of availability is included in the text.

Source Description:
(title page) The Young Housewife's Counsellor and Friend: Containing Directions in Every Department of Housekeeping. Including the Duties of Wife and Mother
(spine) The Young Housewife's Counsellor and Friend
(cover) Mrs. Mason's [New] Cookery.
MRS. MARY MASON
viii, 9-380 p., ill.
NEW YORK:
E. J. HALE & SON, 17 MURRAY STREET.
1875.

Call number C641.5 M41y (North Carolina Collection, University of North Carolina at Chapel Hill)


        The electronic edition is a part of the UNC-CH digitization project, Documenting the American South.
        The text has been entered using double-keying and verified against the original. The text has been encoded using the recommendations for Level 4 of the TEI in Libraries Guidelines.
        Original grammar, punctuation, and spelling have been preserved. Encountered typographical errors have been preserved, and appear in red type.
        All footnotes are inserted at the point of reference within paragraphs.
        Any hyphens occurring in line breaks have been removed, and the trailing part of a word has been joined to the preceding line.
        All quotation marks, em dashes and ampersand have been transcribed as entity references.
        All double right and left quotation marks are encoded as " and " respectively.
        All single right and left quotation marks are encoded as ' and ' respectively.
        All em dashes are encoded as --
        Indentation in lines has not been preserved.
        Running titles have not been preserved.
        Spell-check and verification made against printed text using Author/Editor (SoftQuad) and Microsoft Word spell check programs.


Library of Congress Subject Headings, 21st edition, 1998

Languages Used:

LC Subject Headings:


Revision History:


Illustration


Illustration


Illustration


Illustration


Illustration


THE
YOUNG HOUSEWIFE'S
COUNSELLOR AND FRIEND:
CONTAINING
DIRECTIONS IN EVERY DEPARTMENT OF HOUSEKEEPING,
INCLUDING
THE DUTIES OF WIFE AND MOTHER.

BY

MRS. MARY MASON,
AUTHOR OF "A WREATH FROM THE WOODS OF CAROLINA," "SPRING-TIME FOR
SOWING," ETC., PUBLISHED BY THE PROTESTANT EPISCOPAL CHURCH
BOOK SOCIETY, NEW YORK.

        "She looketh well to the ways of her household, and eateth not
the bread of idleness."--PROV. xxxi. 27.

NEW YORK:
E. J. HALE & SON,
17 MURRAY STREET.
1875.


Page verso

Entered according to Act of Congress, in the year 1871, by
MRS. MARY MASON,
In the Office of the Librarian of Congress at Washington.


Page v

PREFACE.

        THIS work was first designed and undertaken at the earnest solicitations of two young ladies who were about to enter upon the important duties of married life, and, at their suggestion, the book proposed was to serve as a Counsellor, from the outset of their career, through all the various arrangements of a well-regulated household. This, doubtless, my readers will say was a very daring and difficult undertaking. And so indeed it was. Yet when the motives are weighed, the writer cannot but hope her lenient judges will be inclined to view the undertaking as more the result of affectionate solicitude than that of presumption or conceit.

        By the critical eye of numerous superiors in this important branch of human knowledge, no doubt many omissions, mistakes, and imperfections will be discovered: these, she trusts, will be excused for the sake of her motives.

        If this book should prove the happy Counsellor of one successful housewife, the writer will consider herself well rewarded for her pains.

        Having been written expressly for the benefit of residents of the Southern States, before emancipation, the


Page vi

advice respecting the management of servants may appear unsuitable in some degree for those who are non-residents: nevertheless it will be easy to make allowance for these different circumstances when the above fact is borne in mind, so that the writer sees no necessity for altering the original directions.

        The culinary receipts of this book are all tried and long-practiced receipts, and the writer has taken pains to select them from a more multitudinous list, so as to have them the best and most approved. Her endeavor has been to make her directions perfectly intelligible, unmistakable, and exact, so that no one may say the whole process is not understood of any one receipt. If she fails in this, it will not be from indifference or want of honest endeavor. And be well assured, most indulgent reader, that no efforts will be spared to render the Counsellor so useful and faithful a friend to every young housewife that no bridegroom in the land will think it possible to complete his number of bridal presents till he has included this book among them.

THE AUTHOR.

RALEIGH, N. C.,


Page vii

CONTENTS.


Page 9

THE YOUNG HOUSEWIFE'S
COUNSELLOR AND FRIEND.

PART I.

A LETTER TO THE ORIGINATORS OF THE PLAN OF THIS BOOK.

MY DEAR YOUNG FRIENDS,--

        In compliance with your very urgent as well as flattering requests, I enter upon a task which may possibly subject me to the censure or ridicule of many who may deem my undertaking pretentious; still, I will for your sakes be brave enough to make the venture. I shall endeavor to furnish you with receipts for all the culinary combinations which you have pronounced excellent, and appeared to enjoy while guests at my family board, and which you say you desire to perpetuate as far as may be at your own.

        I shall give you a short chapter on each of the usual departments of housewifery, and many useful miscellaneous directions which you may find occasion to use. I shall endeavor to aid you, in the economical management of your servants and of the contents of your pantry. And, having done this, I shall throw myself on your indulgent kindness, to excuse any defects or omissions which may appear in my humble undertaking.


Page 10

ECONOMY.

        "Waste not, want not," should be the motto of every household. Nor is this at all inconsistent with liberal provision, or generous distribution of charities. In truth, as to both, care and economy will increase your means for their accomplishment, inasmuch as waste and thriftlessness will diminish your ability for either.

        Your servants should be required to rise early; otherwise, everything will be out of time and hurriedly done, and, consequently, done imperfectly.

        You should set them an example in this yourself, and thus make them ashamed of their delinquency. Besides, it would greatly strengthen your own good resolves to rise and dedicate the first hour of the morning to the praise of the great Father of Light and Love.

        Your meals should be at regular hours; this will enable your servants the better to accomplish their work in due time. Besides, they usually make your irregularity an excuse for their neglect of duty.

        In the culinary department you should always be present at your cook's first experiment in any one receipt, and then simply reading it to her is not sufficient; you should aid her by your direction. But, after she has once succeeded in the preparation, you may venture to depend on her judgment.

        The duties of the house-maid, too, will require


Page 11

your presence, occasionally, throughout, and always at her introduction into them.

        The eye of a kind but firm mistress is the great inspiration to produce efficiency and regularity in her subordinates.

        And here let me counsel a strict observance of the day of rest and devotion. Take care that everything that is possible be done on Saturday, and so arrange your affairs that your servants may have at least half the day on Sunday to attend the worship of Almighty God. Remember that their souls are as precious in the sight of God as yours, and, therefore, be sure and avoid loading your conscience with the blame of their failure to reach the kingdom of heaven.

        Show an interest in everything that concerns your servants; their health, comfort, recreations, dress, and neat personal appearance. In this way you will be sure to win their esteem, love, and gratitude, and thus secure their faithfulness.

        If they are ignorant, instruct them; if unmindful of their duty to God, admonish them kindly. Read the Scriptures to them. Teach them God's commandments, for, alas! many of them do not know of their existence. How can you expect them to be honest or truthful if they are ignorant that such is the will of their Creator?

        A young and inexperienced housekeeper is always more or less in the power of her servants, especially of her cook. It is, therefore, wise to get on the right side of them, so that they will be less inclined to take undue advantage of you.


Page 12

        Experience, and daily experiments, alone can enable you to determine what proportion of the various provisions of a house are necessary. If you find, on the first attempt, you have fallen short, increase the allowance the next time; if too abundant, decrease. Take care that all have enough, but that nothing be wasted. If you provide sufficient for your servants, there will be no excuse for dishonesty or repining.

        "A habit of benevolence must be kept alive, as all other habits are, by constant exercise. Now our daily behavior to our domestics gives us an occasion for an uninterrupted exercise of benevolence as scarcely anything else does. There is not a day passes over our heads but we might contribute something to lessen the uneasiness or promote the happiness of those with whom we have to do; and by studying to do this we mould ourselves more and more into the divine pattern afforded us by our gracious Redeemer."

A TRADITION.

        There is a charming tradition connected with the site on which the Temple of Solomon was erected. It is said to have been occupied in common by two brothers, one of whom had a family, the other had none. On this spot there was sown a field of wheat. On the evening succeeding the harvest, the wheat having been gathered in separate shocks, the elder brother said unto his wife,--

        "My young brother is unable to bear the burden


Page 13

and heat of the day; I will arise, take of my shocks and place with his, without his knowledge."

        The younger brother, being actuated by the same benevolent motives, said within himself,--

        "My elder brother has a family, and I have none; I will contribute to their support; I will arise, take of my shocks and place them with his, without his knowledge."

        "Judge of their mutual astonishment when, on the following morning, they found their respective shocks undiminished. This course of events transpired for several nights, when each resolved in his own mind to stand guard and solve the mystery. They did so; when on the following night they met each other half-way between their respective shocks, with their arms full. Upon grounds hallowed with such associations as this was the Temple of Solomon erected--so spacious and magnificent, the wonder and admiration of the world. Alas! in these days, how many would sooner steal their brother's whole shock than add to it a single sheaf!"

YOUR HOUSE AND ITS SURROUNDINGS.

        If you build, take care that your house is agreeably located; if possible, on a slight eminence, for then you will enjoy the benefit of fresh air, and avoid dampness, to say nothing of the additional beauty in the prospect.

        It will cost little, if any more, to adopt a graceful and beautiful style of architecture than that


Page 14

which is common or unsightly. Be sure and select the former. Even in a simple cottage this is important. A pleasant prospect is always desirable, no matter how humbly circumstanced the dwelling. Shade-trees are beautiful, and of much comfort and utility; but they should not be too much crowded around your dwelling, especially they should never be so placed as to subject it to the dripping from their boughs during rain.

        In your court-yard a simple continuous grass-plot (bordered, if you choose, with flowers) is far more admirable and more in good taste than patch-work flower-beds.

        Even your vegetable-garden should be enlivened with flowers. Place them in borders around every square, taking care to enrich the soil around them every fall and spring, trimming them carefully of their redundant branches. Let the eye luxuriate in the myriad hues and varied forms with which a bountiful Creator has endowed those lovely creations for the delight of man.

        The writer of these pages was once walking with her little child by a garden of flowers, when, with a countenance radiant with delight, and a voice full of the melody of praise, it cried, "Oh, mamma! how good is God to make all these lovely flowers for us! Ought we not to be good and love Him dearly?"

        The internal arrangements of your house should be made with an eye to convenience as well as beauty.

        Be sure and have your dining-room, pantry,


Page 15

kitchen, laundry, and dairy communicating; also the chambers, nursery, dressing-rooms, closets, and bath-room.

YOUR KITCHEN.

        Your kitchen should be near your house,--if not attached to it, joined by a covered-way; otherwise your servants will have to pass through rain and snow oftentimes, and perhaps thereby contract painful if not dangerous maladies. Kindness and consideration should always characterize the mistress of a Christian family.

        Your kitchen-yard should be laid out with neat sand or gravel-walks, and grass-plots, with rose-bushes and vines by the fences and piazzas, so that your dwelling may be surrounded on all sides with these cheering objects,--they elevate the soul, especially when they are glittering with morning dew. They will greatly aid you, too, in advancing the civilization as well as the pure religion of your domestics. How easily may the soul be led to ascend in gratitude to the bountiful Creator, while the eye beholds these most attractive indications of His goodness to man! Everything you can place in the way of your servants, to delight and elevate the best impulses of their nature, will render them better and wiser, as well as happier.

        Your poultry-yard should be at a convenient distance from your dwelling, say adjoining your barn-yard. Poultry of every kind should be banished from the inclosures around your dwelling-house. They always injure your grass and flowers,


Page 16

besides defacing the neatness and order of your arrangements. It is best, too, on the score of economy, as a quantity of grain always falling from the feeding-troughs of your horses and cattle would be otherwise lost.

        SERVANTS.--Praise has always a better effect than censure. Watch for every opportunity to inspire your servants with good motives. Trust them if you would have them honest. I have always found that those who are most particular in locking up from servants are most apt to be robbed. If you have cause to doubt them, say nothing about it, but commend honesty on every suitable opportunity, and endeavor to convince them of the folly of pilfering from those who are ever ready to provide for their comfort and happiness.

        Gradually servants treated in this way will become ashamed of themselves, and abandon such evil courses; unless, indeed, they are thoroughly depraved before coming into your service. If so, dismiss them, when found incorrigible, before they contaminate the rest of your domestics.

        Counsel and encourage, reprove and condemn them, as you would your own erring children, not with rigor and harshness, which can only alienate their affections, and cause them to distrust the holy religion you profess or teach.

        Take care to be well informed of all your affairs, so that any instance of dishonesty or unfaithfulness of any kind may not escape your observation. If you detect the delinquents, reprove with sorrow, and withdraw some accustomed privilege or indulgence


Page 17

for awhile, as a point of duty to them as well as yourself. Servants are seldom so depraved as to become insensible to kindness, more especially when they are convinced that you really have their happiness and their welfare at heart.

        Feed your servants bountifully, not forgetting to include a portion of the dainties with which their ready hands are constantly supplying you. In this way, you will always be rewarded by the agreeable appearance of a cheerful, happy, and contented countenance, and a ready alacrity in your service. Kindness and confidence will elevate your servants, preserve, in a great measure, their integrity, and attach them to yourself.

        YOUR COOK.--Make choice of a strong, healthy, intelligent, brisk, cheerful, honest person; one who has been accustomed to obedience, and has been trained in habits of neatness, for it is scarcely possible to engraft these habits on one who has lived contentedly a sloven for fifteen or twenty years. It is almost as difficult as for the Ethiopian to change his skin.

        Take especial care that the disposition is not burdened with obstinacy or self-will. Such persons will be sure to disregard orders and instructions whenever they clash with inclination or self-conceit.

        There are some families in which is found a natural talent for the culinary art: if possible, choose your cook from such a family; at all events, select a person who gives the preference decidedly to this position in the household; avoid one who


Page 18

is averse to the occupation; such will seldom please, unless, as is rarely the case, she or he is governed by moral or religious principles.

        An intelligent person is apt to have some temper. Amiability, it is true, is lovely in the human character, but a superabundance of this quality in a cook is not desirable. Your very amiable cook is apt to be careless herself, as well as over-indulgent to her fellow-servants for the same quality: and such servants will seldom be concerned at having put the kitchen out of order. A sprinkling of temper, joined to a frank and generous disposition, is a very advantageous quality in a ruler of the culinary domain.

        Cooks should be required to keep everything in its place, and to do everything in the right time. Regularity, cleanliness, diligence, and faithfulness are cardinal virtues in a cook.

        A mistress can neither be just nor generous who requires impossibilities of her cook. If this important personage is not supplied with implements and materials wherewith to execute satisfactorily your commands, she is in a sad predicament indeed, unless (as is not generally the case) she is endowed with an extraordinary degree of wit and sagacity; and even then she may be brought, by your neglect, to most distressing straits, if not to utterly abortive attempts. Supply her, then, prudent and generous mistress, with ample provision of all such things as her important department requires: such as tables, shelves, closets,


Page 19

pasteboards, sieves, tubs, pails, rolling-pins, trays, pots, pans, colanders, strainers, skimmers, a saw, hatchet, cleaver, scissors, mallet, sausage-grinder and stuffer, coffee-toaster, coffee-mill, tea-kettles, pots, mortar and pestles, soap, candles, ovens or a first-rate stove or range, tin baking-pans, furnaces, bell-metal kettles, porcelain kettles and stew-pans, towels, boiling-cloths, bread-towels, dish-cloths, salt, pepper, spices, etc., spice-mills, egg-beaters, strainers, ladles and flesh - fork, bread-toasters, knives and forks, spoons, skewers, aprons, a kitchen clock, etc. All these articles are indispensable, and there are a great many other useful implements which modern ingenuity has brought into use, and which it would be well to introduce into a fully-arranged kitchen.

        A good housekeeper should always know that everything used in cooking is thoroughly cleaned after each meal, and put away in its proper place, so that in the darkest night the hand may be readily laid on any article needed. A habit of this kind is very soon formed, if a regular supervision is exercised for a month or two; after this an occasional inspection will be sufficient. But never suffer these intervals to be so long as to encourage your cook to hope your inspections have ceased altogether.

        A good sunning is of great service in sweetening wooden as well as tin utensils; and it would be well, once every week, to move everything out into the yard, and there subject it to a thorough scouring, washing, and sunning. Besides, the


Page 20

kitchen itself will be much more easily cleaned when the furniture is out of the way.

        Kitchen-utensils will be quickly ruined if left without cleaning from day to day. Woodenware will become mouldy and discolored, and if left wet, will split; tins will become rusty, and in a short time unfit for use. Besides the great inconvenience of finding nothing ready when needed, the expenses of this department will be needlessly increased by this negligence of the mistress.

GENERAL HINTS AND DIRECTIONS.

        A mistress of a house should inspect every apartment daily: see that the whole is swept, dusted, aired, and divested of cobwebs.

        Pantries and store-rooms should be cleaned out at least once a week. Shelves, where china and glass are kept, should be carefully dusted. Closet, cupboard, and pantry doors should be kept shut and locked, so that the cats, rats, and mice be excluded.

        Bedrooms should be aired daily; beds at least once a fortnight in the sun.

        Chimneys should be swept down in the winter daily, before the fires are made, as far as an ordinary broom will reach, particularly in kitchens; and care should be taken to burn them out on rainy days.

        Clothes-lines should be taken in every evening; the weather will mould and rot them.

        Clothes should be well aired before taken into the wardrobe.


Page 21

        Before ironing, clothes should be well sprinkled and packed down, so that they be thoroughly and regularly dampened throughout. Flat-irons should be wiped clean, and set away in a dry place when out of use, slightly greased.

        In the month of February, in this latitude, every part of your chambers should be thoroughly cleansed, the walls whitewashed, the floors scoured, the paint well washed with soap and water or soda and water. The bedsteads should be taken apart, and every portion wiped over with pure cold water, and when set up again all the joints and cracks should be filled up with turpentine-soap mixed with red pepper.

        Your chambermaid should have a dusting-brush, and every morning, when she moves the beds to make them up, she should thoroughly brush every part of the bedstead. This prevents the lodgment of insects.

        Feather beds should be inclosed in cases that may be removed and washed at intervals. Mattresses should be well aired and dusted.

        Basins, pitchers, etc. belonging to chambers should be washed daily in hot water and soap, then rinsed in pure water.

        A damp cloth should be laid under your ironstand, so as to prevent scorching your ironing-sheet.

        Starch should be well boiled, with a bit of spermaceti or mutton tallow in it; a small bit of gum arabic will give it a fine gloss.

        Very little bluing should be used. Soap should


Page 22

be well rinsed out of clothes, particularly those of infants, as it is apt to irritate the skin.

        Flannels should not be passed from hot water to cold. This will cause them to shrink. Wash and rinse them in milk-warm water, then shake them well.

        Pots and all other cooking-utensils should have water in them before exposure to the fire, as to pour it in after the vessel becomes hot will cause it to crack, if of iron or earthenware; if of tin, it will become unsoldered when very hot.

        Custards and puddings should invariably be made of new milk, otherwise it will be apt to curdle.

        Flour should always be sifted before being used; so should meal, and farinas of all kinds. Flour should be dried for cakes.

        Potatoes, apples, etc., designed for puddings or pies, should be stewed and passed through a hair sieve or colander.

        Milk should be set in a cool place in summer, where it will be safe from dust or insects, but uncovered.

        Cream should not be churned till it becomes thick, slightly sour, and at a temperature of sixty-two; then it will yield its butter quickly, and of the best quality.

        Churns should be aired daily, and well scalded with boiling water before being used.

        Scald your wooden paddle, and then immediately plunge it in cold water, to prevent the butter from sticking to it.


Page 23

        Vegetables should be gathered before the sun becomes warm.

        Snap-beans should be divested of the strings or tough fiber on each side.

        Squashes, turnips, etc. should be cut up before boiling.

        Butter should be washed before being used for cooking sauces or puddings.

        None but the purest lard should be used in cooking.

        Baking-pans should be well greased with sweet lard or unsalted butter.

        Apples, pears, peaches, and the like, should be pared and cored before cooking.

        Cherries, plums, and grapes should be stoned.

        Almonds should be shelled and blanched before they are weighed for cakes or any other culinary preparation.

        Cocoanuts should be carefully divested of the dark skin before being grated; lemons and oranges, of the seeds before being used.

        Meats, fresh vegetables, and puddings should always be put in boiling water, dried vegetables or fruits, in cold water, to boil.

        Salt meats should be soaked in cold or milk-warm water before being broiled or fried.

        Fish, meats, and poultry should be well and carefully washed.

        Rice should be carefully divested of any gravel or sand, and washed in several waters before boiling.

        Salt should be kept covered in a dry place.


Page 24

        Pepper and spices should be ground or pounded fine; so should coffee.

        The reader must not look for the reiterated charge, to use clean utensils, in giving receipts. This must be presupposed after reading the chapter on Kitchens.

        When boiling meat, fish, poultry, or any kind of vegetables or soups, your pot should be well skimmed. In preserving, this operation should also be carefully performed.

        Boil okras in a stew-pan to a mucilage before adding them to soup, or they will turn it black. Your stew-pan should be of porcelain. Iron causes the blackness.

        Never leave matches in the way of small children, as they invariably put everything in the mouth, and the substance on the end is a deadly poison.

        In making your coffee by a French strainer, keep it perfectly still while dripping. If you move it about it will not be clear.

        When direction is given in this book to use a teaspoonful of soda, a level spoonful is meant, with all the lumps rubbed out.

        Lemon-juice is the best acid for combination with soda in cookery, and next to it good cider vinegar,--three tablespoonfuls to one level teaspoonful of soda. I never use yeast powders, or any kind of quackery, because unexplained.

        Keep grape wines long on the lees before bottling,--say a year: the flavor is finer.

        All blankets and other woolen coverings for


Page 25

beds should be washed at least once a year. In the spring is the best time.

        Make it an invariable rule to pay your servants promptly, and require of them to remunerate you as promptly in their services. Thus you deprive them of excuse for non-performance of duty.

        Salt should never be added to soups, stews, or gravies till just before serving. If added early in their preparation, as the substance boils down the salt becomes too intense, and there is no remedy for it, whereas it may be added at the table if not sufficient.

        Dr. Kitchener, a famous English professional cook, says, "There never was a good cook that was not a taster."

        In jams of all kinds the fruit should be subjected to the boiling process till reduced one-half before the sugar is added, otherwise they are apt to be burned.

YOUR TEA-KETTLE.

        --A good housekeeper will always inspect her tea-kettle, as from experience she must have discovered that most servants are extremely careless and indifferent to the care of this article in household economy. Water is very apt to be left in the kettle at night, and in the morning it is often filled for breakfast without previously emptying and rinsing it. Of course there are many worthy exceptions in servants, still it is very necessary occasionally to attend to this important matter, even with the most trustworthy; and never should you omit to give instructions in this particular


Page 26

when a new cook or dining-room servant is introduced into the household.

        Tea-kettles should be emptied and washed out with soap and water after using, as regularly as the cups and saucers are washed. They should be wiped dry and turned up open, that no rust may form inside. When to be used, they should be rinsed out with cold water at the pump or well, filled, and placed over a clear fire to boil.

        Water that has been standing in the house is not fit to be used for coffee or tea. Unwholesome gases are apt to be imbibed from the air in which persons have been breathing for even an hour. Standing water is unwholesome to drink; it should be often replaced with fresh.

CELLARS.

        --Examine your cellars frequently at all seasons, especially in spring, when vegetables are sprouting and decaying. The effluvia from decomposing vegetable matter will engender disease. Have everything of the kind removed, with all mouldy articles, boxes, barrels, tubs, especially such as have contained vegetables, pickles, either of meats or vegetables, fish or spirits, vinegar, wines, or decaying matter of any kind. Leave the doors and windows open frequently for airing; whitewash at least once a year, and fumigate, if any disagreeable odors be present, with chloride of lime. Attention to such matters may save the lives of your family. Surely worth the pains. Typhoid fevers, cholera, etc. are engendered in this way.

        Never suffer a foul drain, gutter, or sink to have


Page 27

place in your establishment. If you find it necessary to have a sink in your kitchen for carrying off water, take care it is scalded out every day with hot lye or soapsuds.

        Manure piles should be placed as far as possible from the house and covered with charcoal.

        In the autumn, when the leaves become dry and fall from the trees around your house, have them gathered out of your yards and put away in some convenient place, to cover your potato-beds in the spring. They make excellent manure, too. But having deprived your trees of this natural fertilizer, take care to sprinkle around them a good supply of pulverized manure or guano. Especially on your grass-plots should you do this.

        When wood is cut, have all the chips of any size picked up and put away for kindling fires, leaving the small ones to become manure for your garden. These form a very superior fertilizer, especially for flowers.

CLEANING HOUSE.

        --In February, at the South, on some bright day, have all your beds moved out into the sun, shaken, dusted, and searched well. Search in every seam and corner; and while the beds are sunning, search over all your bedsteads. Wipe them over with cold soapsuds, and carefully stop every crack, seam, and screw-hole with hard turpentine soap, in which you have mingled pepper or a little sulphur.

        This is rather too early for your general house-cleaning, but for the above-mentioned purpose it is the best, as vermin begin to lose their torpor


Page 28

about this time, and bestir themselves to prepare for a progeny. Eggs are laid in this month, and in twenty-four hours you may be overrun with this most disgusting nuisance.

WHITEWASHING.

        --About the first of May you may take up your carpets, whitewash your walls and ceilings, wash your windows and paint.

        Get a bushel of unslacked lime, slack it in a barrel with boiling water, then add about a gallon of flour-paste, and a little bluing, to improve the whiteness. This will be sufficient for your whole house. Add water till it is of a proper consistency. Your barrel will be nearly full. Cover it close till ready for use. An old brush, half-worn out, will make the smoothest walls. Take care to shake off all the superfluous wash before applying the brush to the walls, otherwise you will waste your material, and unnecessarily increase your labor in divesting the floors and paint of the whitewash falling from the brush. Begin up-stairs, do one room at a time, and do not sleep in the rooms on the night after they have been whitewashed.

WASHING PAINT AND WINDOWS.

        --Wash your paint with weak soda-water; rinse it with clear water immediately, or it will take off too much of the paint.

        Wash your windows in the same way, and wipe them dry with old newspapers. If they are discolored, use a little whiting, and carefully wipe it all off, when dry, with newspapers. This leaves no lint.

THE LYE-STAND.

        --Insist on all your wood-ashes


Page 29

being saved to make the family soap. It is a great item in the economy of housekeeping. Let your servants understand at once that you will not buy soap when there are abundant materials at home for its manufacture.

        Any ordinary carpenter can make you a lyestand; and if you are so situated that there is not one at hand, a common cask or barrel, placed on a form and raised about three feet from the ground, will answer very well. Let the two front legs of the stand be a little lower than the two behind, that the lye may drip the better. Have a hole bored with an auger in the bottom of the cask near the front, and fit in it a plug. When this is all ready, throw a gallon of lime on the bottom of the barrel or cask, fill it with new ashes, dampen them slightly, and suffer them so to remain for three weeks; then pour a plentiful supply of boiling water on the ashes, draw off the lye, and make your soap by the receipts in this book.

BATHING.

        --Nothing is more conducive to health than cleanliness; nothing more comforting and delightful than ample bathing conveniences. Be sure and provide well for yourself and family in this department.

        Cold bathing I practice myself, winter and summer, and never have in one instance taken cold from the practice. If you cannot bear an immersion-bath, sponge all over with a rapid motion, and rub dry with a coarse towel. This will keep the pores of the skin in a healthy state, while your frame will be greatly invigorated. At any rate,


Page 30

bathe frequently, even though the peculiar temperament of your system will not favor the enjoyment of cold water,--use it in a tepid state. It is a passing wonder to me that any should deny themselves this great luxury, which costs nothing but a little profitable exertion.

        Cleanliness is, without doubt, the greatest preservative to health yet known to mortals, not only the introduction of pure air into the lungs by breathing, but the resolute and constant avoidance of a contact with impurity either of body or mind, and it is very rarely found that the scrupulously clean in body are unclean in spirit. To wash the body daily in pure water creates an aversion to moral uncleanness. The blessed precept of the divine Sermon on the Mount is ever suggested to the mind in this daily practice,--"Blessed are the pure in heart, for they shall see God." Therefore we are the more inclined to lift up "clean hands and a pure heart" to our Maker. On the other hand, a person who is content with an unclean body will not be averse to the uncleanness of sin.


Page 31

THE LAUNDRY.

        This department should be supplied with ample and suitable conveniences for the work in hand, such as a substantial ironing-table, with a drawer in which to put away, when out of use, the ironing-cloths, rings, crimping-irons, and clothes-pins. The flat-irons should be slightly greased, and placed on a shelf over the ironing-table.

        There should be a skirt-board, and a low, long table for the tubs while the washing is going on; it should be long enough to hold three tubs, as clothes after washing and boiling should always pass through three rinsing waters, the last having a slight tinge of bluing.

        There should be at least six flat-irons, two rings, and a crimping-iron, two dozen clothes-pins, and an ample line on which to hang the clothes. This very necessary article should be taken due care of, and so managed as to be easily taken within-doors as soon as the clothes are removed, as the night dews and the rain will rot it in a very short time if left exposed to their influence. A good and ample clothes-line will cost a dollar, or at least seventy-five cents; and even twenty-five cents saved in clothes-lines, and many other items of house expenses, will amount to no inconsiderable sum in the course of twelve months, to distribute, if you please, among the needy of the parish, thus securing their prayers for your prosperity, and an addition to your substantial treasures in the time to come.


Page 32

        Six tubs, a large clothes-basket, a brass kettle for boiling starch, an ironing-sheet and blanket, with two coarse cloths for straining starch, a copper kettle for boiling clothes, a pair of tongs and a shovel, a good and ample clothes-horse, compose the most necessary implements in effecting the work of the laundry satisfactorily.

        In making your starch, take care that it is thoroughly boiled, otherwise it will not iron smoothly or nicely. Drop in a small bit of spermaceti or mutton tallow while boiling. This will cause it to iron smoothly, and give an agreeable gloss to the surface of the article ironed.

        Servants have generally little idea of proportion, and in bluing clothes they seem to have a propensity to color too highly. This should be restricted, as it deprives the clothes of that snowy appearance, which is their greatest beauty.

        Table-cloths, pillow - cases, table - napkins, and under-clothes of all kinds should have but very little starch. This, too, is a matter necessary to be attended to, as servants have little judgment generally in starching clothes. Shirt-collars, cuffs, and bosoms to shirts, frills, dresses, and caps, of course require more starch. Towels, sheets, and the like should be slightly blued, but not starched.

        I have found by personal experience that the following is far the best mode of washing clothes. The labor is much less than in the usual mode, the clothes are subject to less wear and tear, much time is saved, and I earnestly recommend it to every young housekeeper. It is of the utmost importance


Page 33

to begin right, for then you are not in danger of becoming prejudiced in favor of an uncertain or wrong way.

        Slack five (5) pounds of best lime with five pounds of sal soda in two gallons of boiling water; let it settle, and strain the liquor into a large jug; then pour on the lime and soda two gallons more of water, stirring it well; allow it to settle again, and strain as before, adding this liquor also to the jug, or jugs if necessary. To this mixture add a pint of spirits of turpentine and an ounce of sal ammoniac. Stop it up close.

        On Monday morning sort your clothes. Have ready three large tubs; then take a quart of good soft soap (or dissolved hard soap); add to this twelve tablespoonfuls of the mixture from the jug, as above prepared. Mix it well with the soap, and put into the three tubs half a pint of the soap for each; then fill the tubs two-thirds with lukewarm water; with your hand or a spoon mix the soap well with the water; after which put in your clothes to soak half an hour. Put the remaining half pint of soap into your boiling-kettle. While the white clothes are soaking, make your starch, and wash your flannels and colored clothes. Flannels should be washed out quickly in warm soap-suds, and rinsed in water of the same temperature, otherwise they will be sure to shrink. Shake them out quickly, and hang them out to dry. Don't wring them. This will be sure to shrink them.

        Have ready three tubs on your long table near your boiling-kettle, each nearly full of clean water,


Page 34

the last tinged slightly with bluing. Having your starch-tub conveniently at hand, now rub the collars and wristbands of the shirts, the hems of skirts, and the feet of stockings; no more; then put the clothes in the boiler, as many as it will hold, slightly wringing them. While they are boiling, finish washing and hanging out your colored clothes, or strain your starch. As soon as these have boiled, remove them to the nearest rinsing-tub, and put more into the boiler. Then rinse in the three waters, starch, and hang out the boiled clothes, and proceed with the rest of the clothes in the same way till the whole are hung out.

        All this may be done in the course of the morning, and the colored clothes and flannels may easily be ironed in the same afternoon. In this way time, labor, soap, and water may be greatly saved, besides fatigue and pains from long standing, rubbing, and stooping over the wash-tub. Besides, your clothes will be saved from the certain wear and tear of the wash-board.

        The same water which soaked and boiled the mistress's clothes will do the same for those of the servants.

        SPRINKLING.--Clothes should be sprinkled sufficiently to dampen them throughout, then folded by a thread, rolled up tightly, and laid in the clothes-basket, closely packed, so as to preserve the dampness throughout the whole mass. Clothes should be covered closely from the air, too. At least an hour is necessary for them to remain thus till ironed.


Page 35

        Clothes should never be dampened the night before ironing, especially in summer, for fear of mildew, which is the most difficult of all stains to remove. In winter this might answer a good purpose, provided the clothes be placed out of the danger of freezing.

        In summer, clothes should not be dampened in too large a quantity to iron in one day; and if this is ever done, those remaining unironed should be shaken out, and hung up to dry, as otherwise they will be sure to become mildewed before morning. Clothes, to be well ironed, should be evenly and thoroughly dampened,--but, observe, merely dampened, not wet. Extremes of all kinds are bad, and in this case extremely troublesome,--consuming much time, and very often with bad effect to the articles so managed. At the same time, if clothes are only partially dampened, or left dry in spots, they will look very badly after being ironed.

        IRONING,--After placing your ironing-blanket and sheet on the table, take care to place a coarse piece of cloth, wet, under your ironing-ring before commencing, to prevent scorching your sheet and blanket; and when it becomes dry wet it again. Unfold, and lay your article before you by a thread, passing the iron over it in the same way. Always iron by a thread. Your clothes will look much better.

        Place your clothes-horse in the air, or near the fire, that the clothes may be dried rapidly; and as soon as dry remove them, so as to make room for others. Never place a double layer of ironed


Page 36

clothes on your horse,--it gives them a tumbled look, they are apt to remain damp, and if you have not a conscientious and thoughtful laundry-maid, you are in danger of having the clothes placed in the wardrobe in a damp state. This would endanger your health and the health of your family. If you are not so fortunate as to have a careful person in this department, attend to the airing of your clothes yourself.

        Your laundry-maid should be instructed to sort the clothes (separating those which require mending) before placing them in the wardrobe. Those requiring repair should be brought to your notice or that of your seamstress.

        Especially your husband's shirts should never be put away without buttons, his drawers without strings, or his stockings with holes. Before you have been long married you will find this one of the greatest annoyances a man can be subjected to. Would it not be far better to be careful and please him in this matter than to endanger the harmony which should subsist in married life? Who can tell what a spirit of discord may be waked up by the absence of a button? Be wise in time.

        Never suffer your laundry-maid to put away unironed articles till the next week. Insist on having everything brought in and counted. Of course you counted them before giving them out.

        If the washing was all done in one day, two days are quite sufficient for the ironing; and the clothes should be brought in on Thursday morning, having been well aired through Wednesday night.


Page 37

        As soon as all the ironing is done, and the clothes taken out of the laundry, have all the tubs scoured, sunned, and turned up in a convenient place till required again. Never suffer washing-suds to remain in them, as this causes a disagreeable odor, is uncleanly, and besides will injure your tubs.

        In order to render clothes fire-proof, mix 25 parts tungstate of soda and 4 parts phosphate of soda; then dissolve them in 100 parts water. Starch your clothes first, then immerse them in the above solution; after which dry and iron them. Those you do not wish to starch, dip in the solution also. It will be well to use this solution for children's clothes, as they have not generally the precaution of older persons, and often endanger themselves by approaching too near the fire.

        Wet your table-cloths, napkins, etc., also children's clothes, with alcohol, after eating fruits of any kind, before putting them in the wash, and you will find them stainless when they come in.

        If salt is put immediately on the table-cloth, when wine or other substance likely to stain is spilled on it, there will be no fear of its remaining.

        Ink stains may be removed from clothes by soaking them in oxalic water. Be careful of this water, as it is a deadly poison. Throw it out immediately after it has had its effect. Never leave it in the way of children, or even dumb animals.


Page 38

THE DAIRY.

        A dairy should be placed near a running stream, or a well or pump. It should be under the shade of trees, in a situation where the fresh air is constantly passing through it. It should not be surrounded by other buildings.

        Your dairy should contain a number of shelves, so constructed that water may flow over them, and under the pans of milk in warm weather. Fresh water should be supplied at least three times a day, if you cannot so arrange your dairy as to have running water always passing over the shelves.

        These shelves should be scalded at least every two days, and thoroughly scoured once a week. If milk is spilled on them, immediately remove it, as if left it will create a disagreeable taste and odor in the milk and butter.

        All the utensils used in your dairy should be scalded, scoured, and sunned every day if possible.

        Your milk should be taken immediately from the cows to the dairy, and there strained into shallow pans of china, glass, earthenware, or metal. Wooden vessels should never be used. Cool your pans with fresh water before straining the milk into them.

        As soon as the milk is strained into the pans, the milk-pail, strainer, and dipper should be immediately washed with fresh cold water, then scalded and scoured with hot soap and water, well


Page 39

rinsed with cold water, wiped dry, and placed on a convenient shelf in the sun, if the weather is fine, or if otherwise, on a high shelf in the dairy.

        CHURNING IN SUMMER.--Keep your milk and cream as cool as possible, and churn slowly.

        Take especial care to wash your butter well, and keep it cool, in a dry place, unless you have ice; in that case, it will be in less danger of mould or disagreeable odors of any kind.

        Skim your morning's milk in the evening in summer; add the cream to the night's milking when you wish to churn; let it stand till morning, and churn before sunrise.

        When you propose churning in winter, scald your churn with boiling water; pour out the water, and immediately pour in your cream, with about a pint of butter-milk from your previous churning, and a pan or two of new milk, according to the size of your churn. Your churn should never be more than half-full. Set your churn near the fire, but not so near as to become hot; it should be only moderately warm. Turn it frequently.

        When the cream has become firm, or bonny-clabber, it is ready for churning. Scald your dasher and top; then immerse them in cold water, to prevent the butter from sticking to them, and churn somewhat rapidly till the butter is coming, then churn slowly to gather it.

        If the temperature is sixty or sixty-five, the butter will come in twenty minutes, or sometimes in less time. You will save much time by attending to this matter.


Page 40

        As soon as the butter and butter-milk are removed from the churn, it should be washed thoroughly with warm soapsuds, then rinsed with cold water, in which you have mingled a small cup of lye or soda water. Then rinse with fresh water, and, after wiping it dry, place it in the sun, or on a dry shelf in your dairy, as the case may be.

        Wash your butter with tepid water, press all the water out, and salt it to your taste; add to the salt a very little pounded white sugar.

        Scald your wooden bowl and paddle; then dip them in cold water, before washing and salting your butter. Then make it into cakes, and print it or cross it over with your paddle. Unless you have a very large dairy, and a great quantity of butter, I would not recommend using the hands to wash and press butter. In that case I suppose it is more convenient, though not so neat as the former mode.

        If you are not so situated as to have a regular dairy and dairy-maid, choose the coolest place in your culinary departments to keep your milk and butter in. Let it be a dry place also; dampness will cause mould. In winter choose a moderately warm place.

        If you have a veranda at the rear of your house, and a perforated tin safe, this is a good place in summer for your milk, though a refrigerator, with ice, would be better still.

CHEESE.

        --Keep four gallons of milk twenty-four hours, then skim it, and add to the cream three gallons of new milk. Put it in a kettle and bring


Page 41

it to a boiling heat. Then add a teaspoonful of rennet-brandy, when the curds will separate from the whey in ten minutes. Drain off the whey, add a teaspoonful of salt and one of powdered loaf-sugar. Pack your curds down smoothly in a hoop, placed on a clean board; cover it with a board a little smaller than the hoop, and place a weight on it. Let it remain twenty-four hours, take it out, rub it over with a mixture of flour and butter, then place it in the sun to dry. Turn it frequently. A day will be sufficient. Then lay your cheese on a shelf in your dairy, when the air will complete the drying.

RENNET.

        --Take the stomach or maw of a calf two or three days old.*

        * If you cannot procure so young a calf, one of a month old will do; but the stomach should be washed from the first salting, and salted the second time before drying. It should be washed slightly.


Empty it, wipe it dry, and salt it well; then hang it up to dry. Keep it in this state ten or twelve months; then cut it up in small pieces, and, after placing it in a wide-mouthed bottle, with the rind and juice of a lemon, a little mace and sugar, fill the bottle with good brandy. A teaspoonful of this brandy will be sufficient for seven or eight gallons of milk, and it should be a small teaspoonful.

        To prevent a cow from milking herself, fasten leather straps around her head and muzzle in the form of an ordinary bridle, with similar straps leading from the muzzle to a leather band around the body (each side) just over the shoulder, where


Page 42

there should be a buckle to fasten it to the band. Buckles are necessary, as the straps are apt to

Illustration

stretch. These straps should be loose enough for the cow to graze, but just barely so.

        This apparatus is perfectly effectual, as in the attempt to turn the head either side the opposite strap will prevent the cow from effecting her object. This is the most comfortable of any mode yet known to effect this object.

        Feed your cows well, if you would have them give you a bountiful supply of milk. Give them (each) three times a day a bucket of warm water, with a little salt, and two quarts of bran or meal, besides always keeping by them as much hay or fodder as they will eat. Boiled peas and cotton seed are excellent for food if bran is not convenient; but three buckets of the preparation above mentioned should be given daily, or what is an equivalent.

        Warm water is necessary in winter, as cows drink very little cold water, and water is absolutely necessary to produce milk,--a bucket four times a day.

        Curry your cows daily, and house them at night,


Page 43

particularly in cold or rainy weather. Calves also should be kept under cover and well fed. Give them at least half the mother's milk till they learn to eat; and as gradually as they eat more heartily, you may lessen their portion of milk. Some persons teach their calves to drink skimmed milk.

        The best mode of managing a calf is to take it immediately as it is calved from the cow and place it in a separate inclosure; then milk the cow and take the milk to the calf. Now put your hand under the surface of the milk, and raising the three first fingers, thrust them into the mouth of the calf. As soon as it tastes the milk it will begin to suck the fingers. It will continue to do this as long as there is any milk for it. After a few times you may lower the fingers till the mouth of the calf enters the milk; it will thus learn to drink in a very short time.

        Take care that your cow is always thoroughly milked. If the udder is hard or swollen, wash it two or three times a day in greasy warm water. Indeed, if a cow's udder is swollen and hard before the calf arrives, she ought to be milked every day, and the udder rubbed well with the hand, using warm water, otherwise it will become very troublesome when the flow of milk takes place after the calving. And as soon as the calving is completed the cow should have a good pail of bran and warm water. If the bran is browned a little it will be the better.

        Both cow and calf should be kept under cover in winter, and, indeed, in all wet or windy days.


Page 44

Some persons keep their milch cows tied up to the manger always. I consider this a cruel custom, as every creature of a beneficent God should have liberty to enjoy itself in its own way, and this cannot be in "durance vile." Besides, cows as well as the human species require exercise in furtherance of a healthy digestion of food.

        Do not suffer your young calf to remain with the cow, even before the milk becomes good, for all experience shows that if all the milk is not drawn entirely from the animal it causes it to decrease in quality. The calf takes it at irregular intervals, as it wishes, often leaving much in the udder, especially when the cow gives a great yield of milk. The best way is to keep the calf from the cow altogether; but if this is not preferred, milk the cow two or three times a day, always before allowing the calf to take his share; this will cause it to draw off every drop of the milk: when immediately separate them. I have no doubt that cows have the power of withholding their milk. This they never do but for their calf. If the calf is never allowed to touch the udder, the cow will never hold up her milk.

        Cows should be dealt with very gently and kindly, and if this is done from the first, they are never guilty of tricks.

        If your cow suffers with colic from overeating, rub the stomach and bowels with spirits of turpentine. It will afford almost instant relief. If she has diarrhoea, give parched bran, never Indian meal.


Page 45

POULTRY.

        Your fowl-house should be well ventilated, and supplied with abundant roosting-poles. The nests should be supplied with clean straw, separated and situated out of the way of the roosts.

        Your fowl-house should be swept clean once a week at least, and sprinkled with sand, charcoal, and lime. It should be fumigated at least once in three weeks with sulphur and tobacco to destroy the vermin. Your water-troughs should be emptied daily, and filled with fresh water. Eggs from insects, which abound in foul water, often are taken up into the mouth and nostrils of chickens, pass into the windpipes and produce worms, which cause the gapes, and so kill the chickens.

        Young turkeys, geese, ducks, and chickens require animal food,--without it they are apt to be weak and sickly. Mix a hard-boiled egg and a little red pepper in the dough with which you feed them. Feed them in the morning and at noon; never near night, as chickens suffer sometimes with dyspepsia from want of exercise after eating; the dough becomes sour on the stomach, and causes the craw to swell, which often kills them.

        Have a hole cut in your hen-house door just large enough for the hens to enter; but keep the door locked that the eggs may be safe. If you intend to rear chickens, take the eggs out of the nests every day,--all but the nest-egg,--and keep


Page 46

them in a warm place in winter, and a cool place in summer. Turn them daily, and be careful not to shake them.

        When a hen sits on a nest steadily for twenty-four hours, pecks at you, and ruffles up her feathers when you touch her, then you may safely put the eggs under her for sitting; but if she leaves the nest on your approach, do not trust your eggs under her, as she is not in earnest, and the eggs will be spoiled.

        Do not trouble your hen while she is hatching,--wait till she voluntarily leaves her nest with all her brood; then transfer her to a convenient little coop, all to herself, in some quiet, grassy nook, where her chickens can run about enjoying themselves, returning at their pleasure to her maternal care. Keep a plate or pan of clean water near by, both for mother and chickens. In this way you will scarcely lose a chicken.

        Turkeys, geese, and ducks may be dealt with in the same way till half-grown.

        Such coops should always have bars in front, open enough for the young to go out and in; but there should be a board the full size of the front of the coop to let down at night and in bad weather. This door should not be raised in the morning till the dew is off the grass, nor in rainy weather.

        Feed your grown fowls of every kind once a day well. Grain is best and most convenient. Give them in the morning as much as they will eat. This will be amply sufficient. If they are industrious they will find plenty of animal food during


Page 47

the day for themselves in the form of bugs and other insects.

        To FATTEN POULTRY.--Have a light coop, without a floor, that your cook can easily move about. Have it sufficiently large to contain eight or ten fowls without crowding them. Feed them twice a day plentifully with warm mush. This, with clean water and fresh gravel every day, will fatten them well in six or eight days.

        Before you kill the last pair, put in six or eight more fowls, and proceed as before with them. Move the coop to a clean place every day. Fowls, turkeys, geese, or ducks may be thus dealt with to advantage.

        Spring chickens should not be killed till fully as large as partridges, and should be very fat. Broil them nicely, and butter them plentifully, or make of them a rich chicken-pie.

        If you ever find it necessary to kill an old tough fowl, give it a spoonful of sharp vinegar half an hour before you kill it. Keep it as long as the weather will allow, and then parboil it before roasting. Another way is to cover the fowl (after killing and cleaning it) with fig leaves for twenty-four hours.

        "It is said to be a fixed fact that old women who live in cottages know best how to rear chickens. They are more successful; and this may be traced to the fact that they keep but few fowls, and these are allowed to run in the house, to roll in the ashes, to approach the fire, to pick up crumbs, and are nursed with care and indulgence. By warmth


Page 48

and judicious feeding a hen may be made to lay far more and richer eggs than she otherwise would."

        Wheat and Indian corn are the best grains for fowls. Occasionally a little refuse meat of any kind will improve them; also milk in which Indian meal or scraps of wheaten bread are mingled. When drooping, give a little sulphur and red pepper in their food.

THE GARDEN.

        The garden may be either, strictly speaking, a pleasure-garden to gratify the eye, or a kitchen-garden to furnish the table with vegetables. The former may to a certain extent be connected with the latter, uniting the agreeable with the useful, but should then be considered subordinate.

        The following directions are principally for the kitchen-garden, and as its object is to produce an abundant supply of desirable vegetables on a limited space, to cultivate it advantageously it is necessary to attend to the following particulars:

  • 1. The site or exposure of the garden.
  • 2. The soil.
  • 3. The form.
  • 4. Manuring.
  • 5. Tillage.
  • 6. Occupation by different crops, either together or in immediate succession.

        1. The site, or rather the exposure of the garden, should be as nearly as possible to the south or


Page 49

southeast, and as it is important to have the ground as level as possible, if the spot selected should naturally slope, as, for instance, on a hillside, it should be terraced, that is, thrown up into level beds, one above the other, taking care to plant the sloping boundaries of each terrace with grass or clover, or, if your garden is not of ample dimensions, with strawberry-vines, thus saving your beds for other purposes. This will not only protect your beds from washing in heavy rains, but will be very ornamental.

        2. The soil should be what is termed a sandy loam, that is, a due admixture of clay, sand, and vegetable matter. The character of the soil, however, is best determined for the beginner by asking the advice of persons skilled in such matters, or by taking some one of the popular horticultural publications, which may be obtained at the store of Orange Judd & Co., 245 Broadway, New York. Your garden should be free of stones; if there originally, they should be gathered up and removed. If your soil is sandy, improve it by the addition of clay; if clayey, by the addition of sand.

        3. The best form for a kitchen-garden is a square; so should the divisions be.

        4. Manuring should be done chiefly in the autumn, winter, or early spring months. If manures are applied in summer months, they should be either well decomposed or in a liquid state, as with guano or manure from the hen-house or dove-cot.

        If manures are judiciously applied, a garden can


Page 50

hardly have too much, especially in the culture of cauliflowers, cabbages, or Irish potatoes. An excellent manure for the last is wood-ashes, whether lixiviated or not, especially the latter, since the tuber of the potato contains a great deal of potash.

        For roots, as beets, carrots, etc., coarse manures should not be used. Guano and other condensed fertilizers may be employed, if applied in a furrow and covered over; the seed being drilled in above.

        5. Tillage. If the garden is to be plowed, it should be done as deeply as the plow will penetrate, and the nature of the soil permit. If it is to be dug, the best implement for the purpose is a four-pronged steel garden fork.

        6. For the simultaneous growth, or for the succession of crops, it is necessary to determine before-hand what vegetables are chiefly desired, and the places in the garden they are intended to occupy, what others with least interference may be planted with them, and what to succeed them. As, for instance, suppose peas are required; these are best sown in double rows, of from eight to ten inches apart; these double rows being from three to four feet apart, according as the pea planted is a low or tall grower. In the intervals may be sown early radishes or lettuce, or there may be planted early cabbages from the sowing of the previous autumn. The peas may be succeeded by winter cabbages or celery. The best peas for cultivation are Landreth's or Buist's extra early, and the Eugenie.

        Early potatoes may be succeeded by turnips or Winningstadt cabbages.


Page 51

        The cultivation of celery is a very suitable preparation of the soil for the root crop, as beets, carrots, parsnips, or salsify.

        For the advantageous cultivation of the garden, the following maxims among others should be well remembered and acted upon: "A stitch in time saves nine," or, in other words, "that weeds just making their appearance are a hundred times more easily eradicated than if suffered to grow to any size;" "That any plant of any kind out of place is a weed;" "That one year's seeding makes a seven years' weeding." No weed, therefore, should ever be allowed to go to seed. A clean garden is not only gratifying to the eye, but is absolutely necessary to profitable cultivation.

        For saving seed always select the best plants, generally the earliest; and if you wish to have your seed in perfection, select from these chosen plants the best stems, branches, or pods. For instance, for seed peas, set apart the most promising row or rows, removing from these all the small and late formed pods, and when those left behind are thoroughly dried, put them in dry bottles, and cork them tight, to destroy the eggs of the curculio deposited in them.

        Gather all your seed of every kind in dry weather, then, having dried them well and thoroughly in the shade, put them up in bottles or paper-bags, or close drawers, safe from the mice or insects.

To CULTIVATE ASPARAGUS.

        --Cover the whole space intended to be occupied by asparagus with


Page 52

at least six or eight inches of strong stable manure, well mixed with wood-ashes and lime, then lay off the beds according to the size of the ground prepared for asparagus, allowing two feet for each walk between the beds, throwing up the rich earth from the walks on the beds. After this it would be advisable, before planting, to suffer the beds to remain a short time to settle, and then to be forked over with a four-pronged garden fork, and raked level.

        The planting of these beds may be done either with seed or plants one or two years old. If you sow with seeds, soak them one or two days in tepid water, and plant them at a depth of three or four inches, and at a distance of sixteen or eighteen inches apart, one seed in each place. Sow thinly in a rich spot a number of seeds, to supply with plants any deficiency from seed not germinating in the beds. After this every fifty feet should be sown with at least a gallon of salt.

        Every autumn the asparagus-beds should be covered with six or eight inches of coarse stable manure, and this forked in carefully in the spring. With this treatment you may begin to cut your asparagus a little in the second year.

CELERY.

        --Sow the seed early in the spring in moist, rich ground. When the plants are from four to six inches high, transplant in trenches four inches deep and nine wide, three feet from trench to trench. Set the plants six inches apart in the row. The soil for celery can scarcely be too rich in manure of the proper description; it should be


Page 53

well decayed, and not of a drying nature. In dry weather a good supply of water or soapsuds is essential. The latter the best material that can be used. Some cultivators earth up at intervals, while others permit the plants to attain their full growth, and earth up all at once, which is best. About the first of October the earthing up may proceed without injury; but let it be done firmly and evenly and on a sloping direction from the base to nearly the top of the leaves. Should the weather become very severe, dry leaves or straw should be spread over the plants.--Buist's Almanac.

        But an experienced and celebrated gardener has given me the following directions for a celery-bed, and as I know his celery is excellent, I shall state his plan:

        Suppose you have a bed fifty feet square; set it off in five feet divisions, two and a half feet from the outer edges. This will contain nine divisions, five for celery; excavate the first, third, fifth, and seventh for celery.

        Have a plank ten or eleven inches wide and five feet long. Lay it across the bed, let it have notches cut on the side seven inches apart, the outer notches nine inches from the edges of the plank. Set your

Illustration

plants under the notches, and mark the width of the plank on the ground before you move further,


Page 54

then move the plank its width, planting as you go, in rows ten to eleven inches apart, and the plants seven inches apart in the rows, till the whole trench is planted. This is most convenient, as you stand on the board while planting the celery, and avoid trampling the bed. Have a stick to make the holes to set the plants in.

        As this is not a very severely cold climate, the celery is usually left in the trench till needed. In colder climates it is usually taken up and buried in cellars with loose earth.

CAULIFLOWERS.

        --To grow the cauliflower to perfection, prepare a bed of light, rich soil, two feet deep, and one-third of it to be composed of well-decomposed manure. Select an open exposure, sheltered from the northwest. The whole to be surrounded with a close frame, and covered with glass shutters. It should be prepared about the first of October. Allow the beds two weeks to settle before planting. Lift the plants carefully from the seed-bed, and plant them in the frame, eighteen inches apart, each way. Give a gentle watering to the plants; and press the earth down firmly. Between each of these plants lettuce may be planted, which will head during the winter or early spring, before the cauliflowers form any size. Should the flowers open more rapidly than desired, they can be retarded by closing the leaves over them. Best varieties are the Half-early Paris, Early Erfurt, and Walcheren.--Buist's Almanac.

COLD-FRAMES AND HOT-BEDS.

        --A frame of boards, six feet long and five wide, facing the south, in a


Page 55

dry situation, with the north board one foot wide, the south board six inches, covered with movable glass sashes, and the earth within covered with a good coating of well-rotted manure, or rich earth, composes what is called a cold-frame, in which to sow seeds in the autumn or winter months, so as to have plants to set out as soon as the frost is gone. These are all that will be necessary in this latitude; for the North a hotbed is sometimes necessary.

        Hotbeds are made in the same way as above, except that fresh stable manure is used, with a thin covering of rich earth in which to sow the seeds. But even at the North seeds sown in a hotbed will be destroyed by the great heat arising from the fresh manure, unless managed very carefully. They should be watched, and the glasses or boards or cloths moved when too much heat is observed. Melons, cucumbers, tomatoes, cabbages, cauliflowers, and lettuce may be obtained very early in spring by these means.

        For the cultivation of superior vegetables I recommend Buist's Family Kitchen Gardener, Philadelphia, and in that you will find the best modes of preparing celery - beds, cold - frames, hotbeds, cold-pits, etc., which my limits will not allow me the space to describe as fully or as perfectly.

        For the flower-garden, use Buist's Flower-garden Directory.

        For the culture of pears, Field's Pear Culture.

        For Bees, Quinby's Mysteries of Bee Keeping.

        For the culture of grapes, Chorlton's Grape Growers' Guide.


Page 56

HOW TO PLANT A GRAPE-VINE.

        --Each year's experience adds to the popularity of the grape as a table-fruit, which should be enjoyed by the poorer classes as well as the rich, for the expense and care necessary to grow and manage three, four, or half a dozen grape-vines is a mere trifle in comparison to the luxury of having an abundance of this delicious fruit. In fact, no person owning or even leasing a house and garden, no matter how limited their means may be, should rest content without a family supply of grape-vines. The grape produces a crop of fruit the third year from the time of planting the vines, and then annual crops for a lifetime under ordinary treatment. The vines require an annual pruning in the fall or winter, and the ground around the vines kept loose, fertile, and free from weeds and grass. When these simple requisites are attended to, the vines increase in productiveness and vigor from year to year, in making new wood and bearing crops of well-ripened fruit. The grape can be grown with considerable success on almost any character of soil that is fertile and well drained, although it will give the largest returns on a deep loam that is in good heart. The roots of the grape-vine travel long distances in search of food, and every facility should be given the young fibrous roots by thorough pulverization of the soil before planting. It will not answer, in planting a vine, to hem in the roots in a hole eighteen inches or two feet in diameter, with four impervious walls, which will present serious obstructions to the healthy growth of the roots. Before setting


Page 57

the vines in place, the ground should be forked over to a depth of eighteen or twenty inches, mixing with it, at the same time, some well-rotted barn-yard manure, bone-dust, and wood-ashes. The surface and subsoil should be kept in their relative positions. Sometimes persons, in preparing borders for vines, in fact for other crops, invert the whole mass, bringing on the surface several inches of a poor, cold subsoil, devoid of vegetable matter, in which nothing will grow for a time. As a matter of course, vines planted on such an inverted soil will make a weak, sickly growth for a year or two, until the roots strike the good soil that was unwisely buried. Most persons not familiar with the culture and habits of the vine, in selecting will choose large old vines in preference to well-grown healthy one- or two-year-old vines. This is a great mistake, but one, however, that experience will correct. For garden and vineyard culture, strong one-year-old vines are best, and on no consideration should a vine more than two years old be planted with the hopes of getting a crop sooner from old than young vines. For, when properly planted, no matter what the age of the vine is, it is changed in a one-year-old vine before any hopes of success can be entertained. When everything is in readiness for planting, a hole should be dug, about five or six inches deep, and wide enough to admit each root to be stretched out to its full length. It is a very good plan, on planting, to mix some finely-ground bone with the earth, that is, put close to the roots. Fill in the


Page 58

hole with surface soil, being careful to get every root drawn out in its natural position. The soil may be raised three or four inches above the surface, to allow for settling, and pressed firmly with the foot close to the vine. The vine should then be cut back to three eyes. Each eye will send out a shoot. When these are two inches in length, the strongest one of the three should be selected and the other two rubbed off. This young shoot should be fastened to a wire or stake during the summer, rubbing off occasionally any laterals that may appear, and allow the whole strength of the vine in this single shoot. At the close of the season's growth, this shoot should again be cut to three eyes, and then a system of training decided upon. Such strong growing varieties as the Concord and Hartford prolific, may be planted ten or twelve feet apart in the border. These vines require more room than is generally allowed to them in vine-yard culture, especially as the vines grow older.--New York Tribune.

STRAWBERRIES.

        --It is well known to every practical strawberry-grower that under certain treatment the appearance of the plant can be decidedly improved, and the size of the berries materially increased above the average of the main crop. This is done with certain varieties by selecting young, vigorous plants, keeping the runners cut off, and mulching the ground with long manure, watering the plants frequently, adding to the water a small quantity of ammonia. Then, again, by removing, when formed, a large part of the berries, leaving


Page 59

only a few of the most vigorous. These few will grow very much larger than if the whole were left on. By this means and copious watering, monstrous berries are sometimes produced. Those mentioned are but a few of the many devices made use of in forcing berries for exhibition; these methods are more or less expensive, and require time for their perfection.--Ibid.

BEES.

        --Where there are many flowers there is nothing easier than to keep bees, especially if you have a lawn of white clover. As respects their management it is best to consult those who employ the modern improvements in bee culture, and the mode of constructing the hives.


Page 60

THE NURSERY.

        The nursery should be a moderately large room, high-pitched, and well ventilated, with an open fireplace, in preference to either a stove or grate. An open fireplace, in which wood is burned, admits of a free circulation of air. Every morning all the windows should be raised while the room is swept. Thus a fresh, pure air will pervade the room in place of that which has been inhaled and exhaled through the night by the lungs of all the inmates, and thus rendered impure and unwholesome. A high wire fender should be provided for your nursery fireplace, too high for the little ones to climb over. There should be only such articles of furniture in the nursery as are absolutely necessary, so as to leave ample room for the children to run about and play. The tables should be without corners. A good thick carpet will save their little heads when they fall. Children of both sexes should always sleep in drawers coming well over the feet, so that they may be less liable to take cold when they throw off the covering.

        Your nurse should be a healthy, honest, well-tempered middle-aged woman, steady, careful, and fond of children. If possible choose one who is governed by real religious principles, that is, one who fears God, and strives to keep His commandments.


Page 61

See that she is cleanly in her own person, free from drinking or snuff-taking. She should not be self-sufficient, but always ready to inform you of everything connected with the nursery, and the welfare of the children, in order that you may exercise your own judgment and discretion in all such matters. However you may think you may confide in your nurse, never allow her to administer medicines, especially opiates. Do this always yourself, and you will never have to reproach yourself with neglect should anything untoward happen to your child from maladministration of medicines.

        If it should happen that you wish to attend a party at night, and your babe is not inclined to sleep, never administer opiates; forego the party rather, if you have not sufficient confidence in your nurse to leave it in her care while awake. Here I am supposing you have not such a nurse as I have above described. It may not be your good fortune to possess such a blessing.

        In choosing a nurse or attendant for the nursery, a Christian mother should be very careful to avoid one who is under the baneful influence of superstition. The history of the world abounds with deeds of darkness, death, and cruelty, the work of this agent of the Evil One. The remedy for this evil is in the hands of faithful parents,--earnest, watchful, Christian parents,--zealous for the honor of God, and the good of their offspring. The nursery is the hotbed of superstition. Who does not know that from the very first dawning of the


Page 62

intelligent mind the inmates of the nursery are controlled by superstitious fear? For her own accommodation, how often does the nursery-maid still the restless little prattler by calling upon "the bugaboo to come and catch naughty little Charley!" And further than this, the memory of ghost-stories told in the nursery is among the most vivid of early impressions, and their injurious influence has been felt and lamented through an after-life of superior Christian training and rational knowledge. In infancy and childhood these mischievous impressions are fastened upon the mind. If this is really so, how important it is that parents should take care of their precious offspring, keeping them from such evil influences, and giving them as much as possible their own personal attention. Few persons are careful to consider the true import of this fearful word. To look at it in its true light it is necessary to divide the definition into three parts:

  • First. It is an unworthy and low appreciation of the moral attributes of God.
  • Second. It is a belief in the agency and influence of inferior and malignant spirits; and,
  • Third. It is a belief in fanciful ceremonies and incantations in place of scriptural faith and trust in Almighty God.

        This view of superstition should deter Christians from yielding to its injurious as well as blasphemous influence. It dishonors God and debases their own soul. Let us hope that a word to the wise will be sufficient.


Page 63

        A NEW-BORN INFANT should be immersed in a bath of warm water, all save the head, which should be kept carefully out. It should then be thoroughly washed with a soft piece of linen or flannel and Castile soap, first touching behind the ears, in the creases of the neck, etc., with a little sweet lard.

        That barbarous custom pursued by the majority of nurses, of stretching the hapless little creature on her lap and scrubbing it all over by piecemeals, should be utterly condemned. It subjects the little, tender creature to untold agonies of pain and coldness which its cruel operator would herself shrink from enduring. Besides the almost impossibility of washing the child effectually, it is apt by this mode of exposure to contract a cold which may eventuate in its death. Those terrible and fatal convulsions of new-born babes called, commonly, black fits, are very probably brought on in this way.

        By the first-mentioned mode of washing it the little creature is comforted, a genial glow is diffused throughout the system, and aids the tender stranger in becoming accustomed to the ungenial clime in which it is destined to exist. It soothes and consoles while it establishes the circulation.

        While the babe is in the bath, let some one hold before the fire a square of flannel, with a soft linen towel spread over it; let the towel be next the fire. As the nurse raises the infant from the bath, let the twofold wrapping of flannel and linen be put gently around it so as to envelop the whole body. Lay it in the nurse's lap and dry the infant by gently


Page 64

pressing the towel to all parts of its body without rubbing, as this process is very irritating to the tender skin. Now powder your infant well, especially in the neck, behind the ears, and indeed in all the creases or folds of its body.

        A number of tender mothers, I am aware, are averse to pins in their infants' clothes, and prefer buttons and tapes as fastenings. These do very well after awhile, but for the new-born babe, who is unable to move itself about, pins are far best, good, large pins, put in with the points well out. For as it is impossible to prejudge of the size of the infant's body, so is it impossible to place the tapes or buttons so as to form a proper bandage in support of the back and abdomen of the infant at this stage of its existence, absolutely needing support, especially as incompetent and careless nurses are apt to place them in a sitting posture long before the bones of the spine are sufficiently firm to endure the position, or the injudicious joltings which the poor little creature is most commonly subjected to. Avoid these, tender mother, by all means. The only effect of this mode of nursing is to render the tender infant sore in every bone of its little body. Quietude is best for the little adventurer into this world of perpetual motion, until it has become strong enough to move of itself.

THE DRESSING.

        --A simple strip of flannel, about the length of the child's body, between the armpits and the hips, and about twice the length around the body, should be wrapped smoothly around the child, commencing and ending in the center of the


Page 65

back, then the linen or lawn shirt, and the body of the flannel skirt should be pinned smoothly together with the same pin,--one at the top, one at the middle, and one at the lower part of the band; let the three pins be carefully placed with the points well out. When this is done the infant will be well supported, well protected from injury, and more comfortable than if loosely clothed by means of tapes or buttons.

NURSERY DIET.

        --The mother's milk is far the best diet for infants. Next to this, cow's or goat's milk mingled with warm water and sugar, in a small quantity. The water should be poured boiling hot on the milk, and allowed to cool to the warmth of new milk. Nature shows by the denial of teeth to new-born infants that solid food is not proper for them.

        When teeth are supplied in sufficient number to masticate solid food, a moderate quantity of such as is of a delicate quality will not be amiss, such as is easy of digestion; but even then meats should be cut up fine before given to a child in the progress of dentition. And hard bread or crackers should be soaked in milk or tea before partaken of by such child.

        Dried fruits, especially raisins, should never be given to children. These last, if swallowed whole, are apt to cause convulsions, and even if slightly chewed, are very indigestible. Cheese should never be given to young children, for the same reason. It is not good for them even if grated fine.


Page 66

        Children seldom chew hard substances perfectly. Well-cooked chicken, birds, or the soft part of oysters, are food strong enough for small children, and then well cut up. Boiled milk, thickened with rice flour, corn-starch, or wheat flour, is a very nutritious and agreeable diet for young children; sweeten it slightly,--and if the child is threatened with diarrhoea, boil a stick of cinnamon in the milk. When your child has reached the age of three years, let its drink at breakfast and tea be simple milk; it is far more healthy than coffee or tea. Milk and good well-baked light bread or well-backed crackers are the very best breakfast for a child. Never give your child cake or preserves at night. Exercise is necessary to facilitate the digestion of such articles of food.

        In summer, if your child has the slightest tendency to diarrhoea, never allow it fresh vegetables of any kind, especially green corn or potatoes. Rice and small hominy are the best vegetables for children. A little salt herring or ham will sometimes give tone to the weak stomach of a child, when suffering especially with diarrhoea.

DIARRHOEA.

        --If your child is seriously affected with diarrhoea, first administer a teaspoonful of castor oil, with a small portion of magnesia; and after it has operated, give a teaspoonful of Osborne syrup three times a day. Diet, rice flour gruel. If this does not succeed, send for the doctor.

CROUP.

        --As soon as you find your child hoarse, give it a spoonful of melted lard, and keep it in the nursery. At night, bathe its feet in a hot mustard


Page 67

bath, so hot as to make the skin very red, wipe them very dry, and put on woolen stockings, or wrap them in flannel; repeat the spoonful of melted lard, and put the child to bed. If croupy symptoms continue, give a small dose of ipecacuanha or hive syrup, sufficient to produce vomiting; when this is over, let the child sleep. But then if you find that the symptoms increase, send for a physician immediately, as you have done all that it would be right for you to do, unless, indeed, you apply some simple external remedy,--such as a mustard plaster to the throat, or cloths wrung out of boiling water. I have found this remedy perfectly successful in one instance. It is said that a spoonful of sulphur in a tumbler of water, given every hour, has been found a sure remedy for croup. Give a spoonful of the water every hour.

CONVULSIONS.

        --Put the child immediately in warm water, and send for a physician. If a doctor cannot be found immediately, and you think the convulsions proceeded from anything the child has eaten, give an emetic of ipecacuanha, and follow it with copious drinks of warm water. Repeat the warm bath if the convulsions continue. And when you take it from the bath, be careful to wrap it well from the air, as a check of perspiration would be injurious, if not fatal.

WORMS.

        --Boil half an ounce of pinkroot in half a pint of water, add to the water (after straining it) half a pound of sugar, boil it to a candy, pull the candy into sticks, cut them about four inches long, and let the child eat it from time to time, for


Page 68

two days, especially before eating in the morning. Then boil half an ounce of senna leaves in the same way, and make the same quantity of candy of it. Give this to the child, as with the pinkroot. On the day after all is eaten, give a dose of castor oil. If this does not bring the worms, get a physician to prescribe for your child, as it is dangerous for persons unacquainted with medicine to administer such without medical advice. Pinkroot and senna are the usual prescriptions of physicians in this case.

VOMITING.

        --If your child is seized with vomiting, first ascertain if it has eaten anything which has disagreed with it. If so, give a teaspoonful of salt in half a cup of warm water. If this does not enable the child to throw off the offending matter, give a small teaspoonful of ipecacuanha, followed with copious drinks of warm water. This will enable the child to vomit easily. One or two drops of camphor in water will often relieve. If this does not relieve, send for the doctor.

        If the vomiting is not occasioned by improper food, it is more than probable that the cause is one requiring the aid of medicine which alone a physician should administer. Therefore, in this case send for one immediately, if the vomiting continues, especially if accompanied with diarrhoea. If no doctor is near, administer one drop at a time of spirits of camphor in a spoonful of water every five or ten minutes. If this has no effect, add to the dose five drops of paregoric. Sometimes pounded mint with brandy laid on the stomach


Page 69

will relieve. Often a mustard plaster will answer. Sometimes a cup of thin corn-meal gruel, without salt or sugar.

CHAFES.

        --Wash well with Castile soap, and grease with lard or mutton tallow.

TETTER.

        --Wash well with Castile soap, and apply citron ointment mixed with sulphur. If this will not do, apply the milk from fig leaves. I have seldom known it to fail, though it is very painful.

COLIC.

        --Catnip is excellent. If it fails, drop a little paregoric in the tea, say one or two drops for a young baby. Sometimes cloths wrung out of hot water, applied to the bowels, will relieve. And sometimes gently rubbing the back will cause the babe to throw off the wind. This brings instant relief.

        Always wash your infant in a good tub of warm water. It is more expeditious, more thorough, and more comfortable to the child.

INFLAMED EYES.

        --Wet them with a little brandy and water. If very obstinate, wipe them with a little, very little, castor oil.

CHAPPED HANDS.

        --Wash them well at night with Indian meal and water, then grease them with mutton tallow.

        If your child falls and strikes its head, be careful to keep it from falling asleep for at least two hours.

        If a limb is sprained, immerse it in warm water till the pain is relieved; then wrap it in cloths wrung out of vinegar and water.

        If your child receives a cut, wash it clear of blood, and cover the wound with adhesive plaster.


Page 70

        If it has a boil, use a milk and bread poultice, or a little honey and flour.

        If it has a sore mouth, use borax and loaf-sugar powdered together.

        When your child begins to teeth, and spills its saliva, put on it an oil-silk apron, coming quite up to the chin.

        If your child is threatened with diphtheria, apply ice to the throat, and give it strong iced lemonade constantly. Do these things at the beginning.

WARTS.

        --Touch them with a little nitrate of silver.

BURNS.

        --Wrap closely in raw cotton and turpentine.

CHILD'S TOOTHACHE.

        --Send the child to the dentist. The new tooth is pushing the old one out, and the pain will continue as long as the contest.

        Keep your child's hair cut short; long hair deforms a handsome child; besides, it is much easier kept clean.

        Small children should not be allowed scissors, knives, forks, needles, or pins.

MEASLES.

        --As soon as you perceive the symptoms, keep your child from a draught of air, and give a little cold saffron-water to bring out the eruption; that is, when the fever has showed itself and no eruption.

MUMPS

         are not dangerous. Keep the child from the cold, and its jaws lubricated with pigs'-feet oil. If the bowels are closed, open them with a mild laxative.

SCARLET FEVER.

        --Grease the child all over with


Page 71

lard or sweet oil, and keep it in a temperate air. Gargle with sage tea, honey and water, with a bit of alum.

HOOPING-COUGH

         must run its course. All you can do is to keep the child from taking cold. Keep your child out of the way of catching the disease in the fall or winter, but never avoid it in the spring, as it will pass off more readily in warm weather. A syrup made of slippery-elm and loaf-sugar is very soothing, and if the child suffers very much, add a little paregoric at night.

        From five to twelve years clothe your children warmly in winter, and let them live out in the open air as much as possible. Do not force the intellect by means of books and a close school-room too soon. Let the skies, the fields, the garden, animals, plants, etc. be their teacher for a time, and gradually introduce them to the love of books. They will learn then the faster, and make up for the seeming lost time.

        See that your children's clothes are well aired after being ironed; and if they get their feet wet in going out, take off both shoes and stockings when they come in. Damp feet cause more severe colds than any other exposure. It would be far better to let your children go barefooted than have damp feet.


Page 72

Children, Management of.

        The limits of the present work will only admit of a few useful hints on this momentous subject, the care and training of the rising generation, the future rulers of the affairs of this world, and immortal heirs of an eternal inheritance in the next.

        Perhaps it will be more effectual to give an example or two from real life than a studied lecture on the care and management of young children. To wake up a loving mother to the danger of her child is always the surest way to gain her ear for its preservation, in circumstances concealed from her view by outward appearance.

        At the present day, too many mothers manage and clothe their children more with an eye to their own gratification, and even of their vain and thoughtless nurses, than to the health and comfort of their precious charge.

        A certain careful mother watched over the health and comfort of her children, regardless of the sneers of her fashionable neighbors. She clothed them warmly in winter, taking care that their necks, arms, and lower limbs were well protected from the cold, their feet kept warm and dry with woolen stockings and thick shoes. They were never allowed to be taken out in wet or damp weather, never in very windy weather, only on bright sunny days. In summer, they took the fresh air in the early morning and late in the afternoon,


Page 73

never in the heat of the day. Their food was always simple, their habits were regular, their manners and morals studiously attended to. Pastimes of every rational and proper kind were provided them, home was rendered as happy as possible. Every reasonable indulgence was granted them.

        These children, every one of them (a goodly number), arrived at maturity with good constitutions, and with principles creditable to their parents.

        The happy parents now enjoy the blessing of their careful labor of love, having done their duty to the bodies and souls of their offspring, fitting them for the battle of life with uninjured constitutions, and minds fortified by wholesome Christian discipline.

        My second example I take from that class of mothers who would laugh at the old-fashioned notions and practices of my first example. The prevailing custom of extravagant dressing was adopted, without reference to health or comfort. In winter, they were extravagantly arrayed in embroidery and furs, save that the legs, arms, and neck were unmercifully exposed to the weather. In summer, an infant of five or six months was arrayed in an extravagant profusion of laces, ribbons, flowers, and feathers, most uncomfortably placed in a reclining posture, in a beautiful baby's barouche, with the top thrown back, so as to exhibit the beauty as well as the finery of the inmate as much as possible, sent out with a thoughtless and foolishly fond, ambitious nurse, to vie with others in displaying the elegance of the baby, and that too early


Page 74

in the afternoon or late in the forenoon, when the broiling sun was darting its fierce hot rays into the tender eyes of the fondly cherished darling,--alas! perhaps at this very vainglorious moment the victim of some fell destroying fever. I knew of one infant treated in this way who died of brain fever. Too numerous to mention have been the instances I have witnessed of deaths from croup, diphtheria, and pneumonia, occasioned by the exposure of children in winter, through a vain conformity to fashion.

THE MANNERS OF THE MOTHER MOULD THE CHILD.

        --There is no disputing this fact; it shines in the face of every little child. The coarse, bawling, scolding woman will have coarse, vicious, bawling, fighting children. She who cries on every occasion, "I'll box your ears--I'll slap your jaws--I'll break your neck," is known as thoroughly through her children as if her womanly manners were openly displayed in the public streets!

        These remarks were suggested by the conversation in an omnibus--that noble institution for the students of men and manners--between a friend and a schoolmaster. Our teacher was caustic, mirthful, and sharp. His wit flashed like the polished edge of a diamond, and kept the "bus" in a "roar." The entire community of insiders--and whoever is intimate with these conveyances can form a pretty good idea of our numbers, inclusive of the "one more" so well known to the fraternity--turning their heads, eyes, and ears one way, and finally our teacher said: "I can always tell the


Page 75

mother by the boy. The urchin who draws back with doubled fists and lunges at his playmate if he looks at him askance, has a very questionable mother. She may feed him and clothe him, cram him with sweetmeats, and coax him with promises, but if she gets mad she fights. She will pull him by the jacket; she will give him a knock in the back; she will drag him by the hair; she will call him all sorts of wicked names; while passion plays over her red face in lambent flames that curl and writhe out at the corners of her eyes.

        "And we never see the courteous little fellow with smooth locks and gentle manners, in whom delicacy does not detract from courage or manliness, but we say, 'That boy's mother is a true lady.' Her words and her ways are soft, loving, and quiet. If she reproves, her language is, 'my son,'--not, 'you little wretch--you plague of my life--you torment--you scamp.'

        "She hovers before him as the pillar of light before the wandering Israelite, and her beams are reflected in his face. To him the word mother is synonymous with everything pure, sweet, and beautiful. Is he an artist? In after-life, the face that with holy radiance shines on his canvas will be the mother-face. Whoever flits across his path with sunny smiles and soft, low voice, will bring 'mother's image' freshly to his heart. 'She is like my mother,' will be the highest meed of his praise. Not even when the hair turns silver and the eyes grow dim, will the majesty of that life and presence desert him.


Page 76

        "But the ruffian mother--alas, that there are such!--will form the ruffian character of the man. He in his turn will become a merciless tyrant, with a tongue sharper than a two-edged sword, and remembering the brawling and the cuffing, seek some meek, gentle victim for the sacrifice, and make her his wife, with the condition that he shall be master. And master he is for a few sad years, then he wears a widower's weed till he finds a victim 'number two.' "

        We wonder not that there are so many awkward, ungainly men in society--they have all been trained by women who knew not, nor cared not, for the holy nature of their trust. They have been made bitter to the heart's core, and that bitterness will find vent and lodgment somewhat. Strike the infant in anger, and he will, if he cannot reach you, vent his passion by beating the floor, the chair, or any inanimate thing within reach. Strike him repeatedly, and by the time he wears shoes he will have become a little bully, with hands that double for fight as naturally as if especial pains had been taken to teach him the