5 the easiest way in housekeeping and cooking adapted to domestic use or study in classes

8/20/2019 5 the Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes

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The Project Gutenberg EBook of The Easiest Way in Housekeeping and Cooking

by Helen Campbell

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Title& The Easiest Way in Housekeeping and Cooking

'dapted to (omestic )se or *tudy in Classes

'uthor& Helen Campbell

+elease (ate& ,arch -.# /001 2EBook 3-14506

%anguage& English

Character set encoding& 7*8$991:$-

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THE EASIEST WAY IN HOUSEKEEPING AND COOKING.

Adapted to Domestic Use or Study i C!asses

"Y

HE#EN CA$P"E##%

AUTHOR OF "IN FOREIGN KITCHENS," "MRS. HERNDON'S INCOME," "PRISONERS OF POVERTY,", "SOME PASSAGES

IN THE PRACTICE OF DR. MARTHA SCARBOROUGH," "WOMEN WAGE-EARNERS," ETC., ETC.

"If it w! #$, w%$ 'ti& #$, t%$ 'tw! w

It w! #$ ()i*+."

BOSTON

ITTE, BROWN, AND COMPANY,/012.

Copyright, 1893,

BY ROBERTS BROTHERS.

U$i3!&it P!&&

4OHN WISON AND SON, CAMBRIDGE, U.S.A.

A "oo& 'or A(es #.).W.

AND THE SOUTHE*N GI*#S WHO STUDIED WITH HE*.

P*E+ACE TO *E)ISED EDITION.

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CONTENTS.

PA*T +I*ST.

INTRODUCTORY @

I. THE HOUSE SITUATION AND ARRANGEMENT //

II. THE HOUSE ITS VENTIATION /0

III. DRAINAGE AND WATER-SUPPY ?<

IV. THE DAY'S WORK 2@V. FIRES, IGHTS, AND THINGS TO WORK WITH =@

VI. WASHING-DAY AND CEANING IN GENERA @=

VII. THE BODY AND ITS COMPOSITION 9

VIII. FOOD AND ITS AWS


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HEEN CAMPBE.

THE EASIEST WAY.

CHAPTE* I.

THE HOUSE, SITUATION AND A**ANGE$ENT.

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6/74

or some other during seasons when the fire-place is not used. But perhaps the simplest way is to have ample openings (from eight to

twelve inches square) at the top and bottom of each room, opening into the chimney-flue: then, even if a stove is used, the flue can be

kept heated by the etension of the stove-pipe some distance up within the chimney, and the ascending current of hot air will draw the

foul air from the room into the flue. !his, as before stated, must be completed by a fresh-air opening into the room on another side: ifno other can be had, the top of the window may be lowered a little. !he stove-pipe extension within the chimney would better be of

cast-iron, as more durable than the sheet-iron. "hen no fire is used in the sleeping-rooms, the chimney-flue must be heated by pipes

from the kitchen or other fires# and, with the provision for fresh air never forgotten, this simple device will invariably secure pure and

well-oygenated air for breathing. $%ussy and epensive,$ may be the comment# but the epense is less than the average yearlydoctor&s bill, and the fussiness nothing that your own hands must engage in. 'nly let heads take it in, and see to it that no neglect is

allowed. n a southern climate doors and windows are of necessity open more constantly# but at night they are closed from the fear

referred to, that night-air holds some subtle poison. t is merely colder, and perhaps moister, than day-air# and an etra bed-covering

neutralies this danger. 'nce accustomed to sleeping with open windows, you will find that taking cold is impossible.

f custom, or great delicacy of organiation, makes unusual sensitiveness to cold, have a board the precise width of the window, and

five or si inches high. !hen raise the lower sash, putting this under it# and an upward current of air will be created, which will in great

part purify the room.

Beyond every thing, watch that no causes producing foul air are allowed to eist for a moment. * vase of neglected flowers will

poison the air of a whole room. n the area or cellar, a decaying head of cabbage, a basket of refuse vegetables, a forgotten barre l of

pork or beef brine, a neglected garbage pail or bo, are a ll premiums upon disease. +et air and sunlight search every corner of the

house. nsist upon as nearly spotless cleanliness as may be, and the second prime necessity of the home is secure.

"hen, as it is written, man was formed from the dust of the earth, the +ord od $breathed into his nostrils the breath of life# and man

became a living soul .$

hut off that breath of life, or poison it as it is daily poisoned, and not only body, but soul, dies. !he child, fresh from its long day outof doors, goes to bed quiet, content, and happy. t wakes up a little demon, bristling with crossness, and determined not to $be good.$

!he breath of life carefully shut out, death has begun its work, and you are responsible. *nd the same criminal blunder causes not only

the child&s suffering, but also the weakness which makes many a delicate woman complain that it $takes till noon to get her strength

up.$

'pen the windows. !ake the portion to which you were born, and life will grow easier.

CHAPTER III.

DRAINAGE AND WATER-SUPPLY.

*ir and sunshine having been assured for all parts of the house in daily use, the net question must be an unfailing and full supply of

pure water. $ig a well, or build near a spring,$ say the builders# and the well is dug, or the spring tapped, under the general

supposition that water is clean and pure, simply because it is water, while the surroundings of either spring or well are unnoticed.rainage is so comparatively new a question, that only the most enlightened portions of the country consider its bearings# and the

large ma/ority of people all over the land not only do not know the interests involved in it, but would resent as a personal slight any

hint that their own water-supply might be affected by deficient drainage.

0ure water is simply oygen and hydrogen, eight-ninths being oygen and but one-ninth hydrogen# the latter gas, if pure, having, like

oygen, neither taste nor smell. 1ain-water is the purest type# and, if collected in open vessels as it falls, is necessarily free from any possible taint (ecept at the very first of a rain, when it washes down considerable floating impurity from the atmosphere, especially in

cities). !his mode being for obvious reasons impracticable, cisterns are made, and rain conducted to them through pipes leading fromthe roof. !he water has thus taken up all the dust, soot, and other impurities found upon the roof, and, unless filtered, can not be

considered desirable drink. !he best cistern will include a filter of some sort, and this is accomplished in two ways. 2ither the cistern

is divided into two parts, the water being received on one side, and allowed to slowly filter through a wall of porous brick, regarded by

many as an amply sufficient means of purification# or a more elaborate form is used, the division in such case being into upper andunder compartments, the upper one containing the usual filter of iron, charcoal, sponge, and gravel or sand. f this water has a free

current of air passing over it, it will acquire more sparkle and character# but as a rule it is flat and unpleasant in flavor, being entirely

destitute of the earthy salts and the carbonic-acid gas to be found in the best river or spring water.

istilled water comes net in purity, and is, in fact, identical in character with rain-water# the latter being merely steam, condensedinto rain in the great alembic of the sky. But both have the curious property of taking up and dissolving lead wherever they find it# and

it is for this reason that lead pipes as leaders from or to cisterns should never be allowed, unless lined with some other metal.

!he most refreshing as well as most wholesome water is river or spring water, perfectly filtered so that no possible impurity canremain. t is then soft and clear# has sufficient air and carbonic acid to make it refreshing, and enough earthy salts to prevent its taking

up lead, and so becoming poisonous. 1iver-water for daily use of course requires a system of pipes, and in small places is practically

unavailable# so that wells are likely, in such case, to be the chief source of supply. uch water will of course be spring-water, with the

characteristics of the soil through which it rises. f the well be shallow, and fed by surface springs, all impurities of the soil will befound in it# and thus to dig deep becomes essential, for many reasons. r. 0arker of 2ngland, in some papers on practical hygiene,

gives a clear and easily understood statement of some causes affecting the purity of well-water.

$* well drains an etent of ground around it, in the shape of an inverted cone, which is in proportion to its own depth and thelooseness of the soil. n very loose soils a well of sity or eighty feet will drain a large area, perhaps as much as two hundred feet in

diameter, or even more# but the eact amount is not, as far as know, precisely determined.

$3ertain trades pour their refuse water into rivers, gas-works# slaughter-houses# tripe-houses# sie, horn, and isinglass manufactories#

wash-houses, starch-works, and calico-printers, and many others. n houses it is astonishing how many instances occur of the water of butts, cisterns, and tanks, getting contaminated by leaking of pipes and other causes, such as the passage of sewer-gas through

overflow-pipes, 4c.

$*s there is now no doubt that typhoid-fever, cholera, and dysentery may be caused by water rendered impure by the evacuations

passed in those diseases, and as simple diarrhoea seems also to be largely caused by animal organic 5matter in6 suspension or solution,it is evident how necessary it is to be quick-sighted in regard to the possible impurity of water from incidental causes of this kind.

!herefore all tanks and cisterns should be inspected regularly, and any accidental source of impurity must be looked out for. "ells

should be covered# a good coping put round to prevent substances being washed down# the distances from cess-pools and dung-heapsshould be carefully noted# no sewer should be allowed to pass near a well. !he same precautions should be taken with springs. n the

case of rivers, we must consider if contamination can result from the discharge of fecal matters, trade refuse,4 c.$

7ow, suppose all such precautions have been disregarded. uppose, as is most usual, that the well is dug near the kitchen-door,

8probably between kitchen and barn# the drain, if there is a drain from the kitchen, pouring out the dirty water of wash-day and allother days, which sinks through the ground, and acts as feeder to the waiting well. uppose the manure-pile in the barnyard also sends

down its supply, and the privies contribute theirs. !he water may be unchanged in color or odor: yet none the less you are drinking a

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foul and horrible poison# slow in action, it is true, but making you ready for diphtheria and typhoid-fever, and consumption, and other

nameless ills. t is so easy to doubt or set aside all this, that give one case as illustration and warning of all the evils enumerated

above.

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n the beginning, then, be sure of one thing,8that all the wisdom you have or can acquire, all the patience and tact and self-denial you

can make yours by the most diligent effort, will be needed every day and every hour of the day. etails are in themselves wearying,

and to most men their relation to housekeeping is unaccountable. !he day&s work of a systematic housekeeper would confound the

best-trained man of business. n the woman&s hand is the key to home-happiness, but it is folly to assert that all lies with her. +et it befelt from the beginning that her station is a difficult one, that her duties are important, and that /udgment and skill must guide their

performance# let boys be taught the honor that lies in such duties,8and there will be fewer heedless and unappreciative husbands. 'n

the other hand, let the woman remember that the good general does not waste words on hindrances, or leave his weak spots open to

observation, but, learning from every failure or defeat, goes on steadily to victory. !o fret will never mend a matter# and $tudy to bequiet$ in thought, word, and action, is the first law of successful housekeeping. 7ever under-estimate the difficulties to be met, for this

is as much an evil as over-apprehension. !he best-arranged plans may be overturned at a moment&s notice. n a mied family, habits

and pursuits differ so widely that the housekeeper must hold herself in readiness to find her most cherished schemes set aside.

*bsolute adherence to a system is only profitable so far as the greatest comfort and well-being of the family are affected# and, dear asa fied routine may be to the housekeeper&s mind, it may often well be sacrificed to the general pleasure or comfort. * quiet, controlled

mind, a soft voice, no matter what the provocation to raise it may be, is $an ecellent thing in woman.$ *nd the certainty that, hard as

such control may be, it holds the promise of the best and fullest life here and hereafter, is a motive strong enough, one would think, toinsure its adoption. 0rogress may be slow, but the reward for every step forward is certain.

"e have already found that each day has its fied routine, and are ready now to take up the order of work, which will be the same in

degree whether one servant is kept, or many, or none. !he latter state of things will often happen in the present uncertain character of

household service. 'ld family servants are becoming more and more rare# and, unless the new generation is wisely trained, we run therisk of being even more at their mercy in the future than in the past.

%irst, then, on rising in the morning, see that a full current of air can pass through every sleeping-room# remove all clothes from the

beds, and allow them to air at leas t an hour. 'nly in this way can we be sure that the impurities, thrown off from even the cleanest

body by the pores during the night, are carried off. * neat housekeeper is often tempted to make beds, or have them made, almost atonce# but no practice can be more unwholesome.

"hile beds and bedrooms are airing, breakfast is to be made ready, the table set, and kitchen and dining-room put in order. !he

kitchen-fire must first be built. f a gas or oil stove can be used, the operations are all simpler. f not, it is always best to have dumpedthe grate the night before if coal is used, and to have laid the fire ready for lighting. n the morning brush off all ashes, and wipe or

blacken the stove. trong, thick gloves, and a neat bo for brushes, blacking, 4c., will make this a much less disagreeable operationthan it sounds. 1inse out the tea-kettle, fill it with fresh water, and put over to boil. !hen remove the ashes, and, if coal is used, sift

them, as cinders can be burned a large part of the time where only a moderate fire is desired.

!he table can be set, and the dining or sitting room swept, or merely brushed up and dusted, in the intervals of getting breakfast. !o

have every thing clean, hot, and not only well prepared but ready on time, is the first law, not only for breakfast, but for every other

meal.

*fter breakfast comes the dish-washing, dreaded by all beginners, but needlessly so. "ith a full supply of all conveniences,8plenty of

soap and sapolio, which is far better and cleaner to use than either sand or ashes# with clean, soft towels for glass and silver# a mop, the

use of which not only saves the hands but enables you to have hotter water# and a full supply of coarser towels for the heavier dishes,

8the work can go on swiftly. +et the dish-pan be half full of hot soap and water. Wash glass first , paying no attention to the oldsaying that $hot water rots glass.$ Be careful never to put glass into hot water, bottom first, as the sudden epansion may crack it. lip

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weeping days for bedrooms need come but once a week, but all rooms used by many people require daily sweeping# halls, passages,

and dining and sitting rooms coming under this head. 3areful dusting daily will often do away with the need of frequent sweeping,

which wears out carpets unnecessarily. * carpet-sweeper is a real economy, both in time and strength# but, if not obtainable, a light

broom carefully handled, not with a long stroke which sends clouds of dust over every thing, but with a short quick one, which onlyeperience can give, is net best. %or a thorough sweeping, remove as many articles from the room as possible, dusting each one

thoroughly, and cover the larger ones which must remain with old sheets or large squares of common unbleached cotton cloth, kept for

this purpose. f the furniture is rep or woolen of any description, dust about each button, that no moth may find lodgment, and then

cover closely. * feather duster, long or short, as usually applied, is the enemy of cleanliness. ts only legitimate use is for the tops of pictures or books and ornaments# and such dusting should be done before the room is swept, as well as afterward, the first one

removing the heaviest coating, which would otherwise be distributed over the room. %or piano, and furniture of delicate woods

generally, old silk handkerchiefs make the best dusters. %or all ordinary purposes, squares of old cambric, hemmed, and washed when

necessary, will be found best. nsist upon their being kept for this purpose, and forbid the use of toilet towels, always a temptation tothe average servant. 1emember that in dusting, the process should be a wiping # not a flirting of the cloth, which simply sends the dust

up into the air to settle down again about where it was before.

f moldings and wash-boards or wainscotings are wiped off with a damp cloth, one fruitful source of dust will be avoided. %or allintricate work like the legs of pianos, carved backs of furniture, 4c., a pair of small bellows will be found most efficient. Brooms,

dust-pan, and brushes long and short, whisk-broom, feather and other dusters, should have one fied place, and be returned to it after

every using. f oil-cloth is on halls or passages, it should be washed weekly with warm milk and water, a quart of skim-milk to a pail

of water being sufficient. 7ever use soap or scrubbing-brush, as they destroy both color and teture.

*ll brass or silver-plated work about fire-place, doorknobs, or bath-room faucets, should be cleaned once a week and before sweeping.

%or silver, rub first with powdered whiting moistened with a little alcohol or hot water. +et it dry on, and then polish with a dry

chamois-skin. f there is any intricate work, use a small toothbrush. "hiting, silver-soap, cloths, chamois, and brushes should all be

kept in a bo together. n another may be the rotten-stone necessary for cleaning brass, a small bottle of oil, and some woolen cloths.'ld merino or flannel under-wear makes ecellent rubbing-cloths. Ci the rotten-stone with enough oil to make a paste# rub on with

one cloth, and polish with another. !hick gloves can be worn, and all staining of the hands avoided.

!he bedrooms and the necessary daily sweeping finished, a look into cellar and store-rooms is net in order,8in the former, to see thatno decaying vegetable matter is allowed to accumulate# in the latter, that bread-/ar or boes are dry and sweet, and all stores in good

condition.

"here there are servants, it should be understood that the mistress makes this daily progress. %ifteen minutes or half an hour will often

cover the time consumed# but it should be a fied duty never omitted. * look into the refrigerator or meat-safe to note what is left andsuggest the best use for it# a glance at towels and dish-cloths to see that all are clean and sweet, and another under all sinks and into

each pantry,8will prevent the accumulation of bones and stray bits of food and dirty rags, the paradise of the cockroach, and delight

of mice and rats. * servant, if honest, will soon welcome such investigation, and respect her mistress the more for insisting upon it,and, if not, may better find other quarters. 'ne strong temptation to dishonesty is removed where such inspection is certain, and the

weekly bills will be less than in the house where matters are left to take care of themselves.

!he preparation of dinner if at or near the middle of the day, and the dish-washing which follows, end the heaviest portion of the day&s

work# and the same order must be followed. 'nly an outline can be given# each family demanding variations in detail, and each headof a family in time building up her own system. 1emember, however, that, if but one servant is kept, she can not do every thing, and

that your own brain must constantly supplement her deficiencies, until training and long practice have made your methods familiar.

2ven then she is likely at any moment to leave, and the battle to begin over again# and the only safeguard in time of such disaster is personal knowledge as to simplest methods of doing the work, and inehaustible patience in training the net applicant, finding

comfort in the thought, that, if your own home has lost, that of some one else is by so much the gainer.

CHAPTER V.

FIRES, LIGHTS, AND THINGS TO WORK WITH.

!he popular idea of a fire to cook by seems to be, a red-hot top, the cover of every pot and saucepan dancing over the bubbling,

heaving contents, and coal packed in even with the covers. !ry to convince a servant that the lid need not hop to assure boiling, nor the

fire rise above the fire-bo, and there is a profound skepticism, which, even if not epressed, finds vent in the same amount of fuel andthe same general course of action as before the remonstrance.

!he modern stove has brought simplicity of working, and yet the highest point of convenience, nearly to perfection. "ith full faith that

the fuel of the future will be gas, its use is as yet, for many reasons, very limited# the cost of gas in our smaller cities and towns

preventing its adoption by any but the wealthy, who are really in least need of it. "ith the best gas-stoves, a large part of thedisagreeable in cooking is done away. 7o flying ashes, no cinders, no uneven heat, affected by every change of wind, but a steady

flame, regulated to any desired point, and, when used, requiring only a turn of the hand to end the operation.

1anges set in a solid brick-work are considered the best form of cooking-apparatus# but there are some serious ob/ections to their use,the first being the large amount of fuel required, and then the intense heat thrown out. 2ven with water in the house, they are not a

necessity. * water-back, fully as effectual as the range water-back, can be set in any good stove, and connected with a boiler, large or

small, according to the sie of the stove# and for such stove, if properly managed, only about half the amount of coal will be needed.

%i thoroughly in your minds the directions for making and keeping a fire# for, by doing so, one of the heaviest epenses inhousekeeping can be lessened fully half.

%irst, then, remove the covers, and gather all ashes and cinders from the inside top of the stove, into the grate. 7ow put on the covers#

shut the doors# close all the draughts, and dump the contents of the grate into the pan below. n some stoves there is an under-grate, towhich a handle is attached# and, this grate being shaken, the ashes pass through to the ash-pan, and the cinders remain in the grate. n

that case, they can simply be shoveled out into the etra coal-hod, all pieces of clinker picked out, and a little water sprinkled on them.

f all must be dumped together, a regular ash-sifter will be required, placed over a barrel which receives the ashes, while the cinders

remain, and are to be treated as described.

nto the grate put shavings or paper, or the fat pine known as lightwood. f the latter be used, paper is unnecessary. +ay on some small

sticks of wood, crossing them so that there may be a draught through them# add then one or two sticks of hard wood, and set the

shavings or paper on fire, seeing that every draught is open. *s soon as the wood is well on fire, cover with about si inches of coal,

the smaller, or nut-coal, being always best for stove use. "hen the coal is burning brightly, shut up all the dampers save the slide in

front of the grate, and you will have a fire which will last, without poking or touching in any way, four hours. 2ven if a little more heatis needed for ovens, and you open the draughts, this rule still holds good.

7ever, for any reason, allow the coal to come above the edge of the fire-bo or lining. f you do, ashes and cinders will fall into theoven-flues, and they will soon be choked up, and require cleaning. *nother reason also lies in the fact that the stove-covers resting on

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red-hot coals soon burn out, and must be renewed# whereas, by carefully avoiding such chance, a stove may be used many years

without crack or failure of any sort.

f fresh heat is required for baking or any purpose after the first four hours, let the fire burn low, then take off the covers, and with the

poker from the bottom rake out all the ashes thoroughly. !hen put in two or three sticks of wood, fill as before with fresh coal, and thefire is good for another four hours or more. f only a light fire be required after dinner for getting tea, rake only slightly# then, fill with

cinders, and close all the dampers.


11/74

The Iron-ware closet must hold at least two iron pots, frying-pans large and small, and a Scotch kettle with frying-basket for oysters,

fish-balls, &c.,—this kettle being a broad shallow one four or five inches deep. Roasting-pans, commonly called dripping-pans, are

best of Russia iron.

Tin-ware must include colander, gravy and elly strainers, and vegetable-sifter or purée-sieve! si" tin pie-plates, and from four to si" elly-cake tins with straight edges! and at least one porcelain-lined kettle, holding not less than four #uarts, while a three-gallon one for

preserving and canning is also desirable!

$uffin rings or pans! %gem-pans!%

our bread-tins, of best tin 'or, better still, Russia iron(, the best si)e for which is ten inches long by four wide and four deep! the loaf

baked in such pan re#uiring less time, and giving a slice of ust the right shape and si)e!

*ake-tins of various shapes as desired, a set of small tins being desirable for little cakes.

+ small sifter in basket shape will be found good for cake-making, and a larger one for bread! and spices can be most conveniently

kept in a spice-caster, which is a stand holding si" or eight small labeled canisters. ear it can also be small tin bo"es or glass cans for

dried sweet herbs, the salt-bo", &c.

The Crockery re#uired will be at least two large mi"ing-bowls, holding not less than eight or ten #uarts, and intended for bread, cake,and many other purposes! a bowl with lip to pour from, and also a smaller-si)ed one holding about two #uarts! half a do)en #uart and

pint bowls!

alf a do)en one-and two-#uart round or oval pudding-dishes or nappies!

Several deep plates for use in putting away cold food!

/lancmange-molds, three si)es!

0ne large pitcher, also three-pint and #uart si)es!

1east-ar, or, what is better, two or three $ason2s glass cans, kept for yeast.

This list does not include any crockery for setting a servant2s table! that being governed by the number kept, and other considerations.Such dishes should be of heavier ware than your own, as they are likely to receive rougher handling! but there should be a full supply

as one means of teaching neatness.

Wooden-ware is essential in the shape of a nest of bo"es for rice, tapioca, &c.! and wooden pails for sugar, 3raham-flour, &c.! while

you will gradually accumulate many conveniences in the way of ars, stone pots for pickling, demiohns, &c., which give the store-

room, at last, the e"pression dear to all thrifty housekeepers.

Scrubbing and water pails, scrubbing and blacking brushes, soap-dishes, sand-bo", knife-board, and necessities in cleaning, must all

find place, and, having found it, keep it to the end! absolute order and system being the first condition of comfortable housekeeping.

CHAPTER VI.

WASHING-DAY, AND CLEANING IN GENERAL.

4hy $onday should be fi"ed upon as washing-day, is often #uestioned! but, like many other apparently arbitrary arrangements, itsfoundation is in common-sense. Tuesday has its advantages also, soon to be mentioned! but to any later period than Tuesday there are

serious obections. +ll clothing is naturally changed on Sunday! and, if washed before dirt has had time to harden in the fiber of thecloth, the operation is much easier. The 3erman custom, happily passing away, of washing only annually or semi-annually, is both

disgusting, and destructive to health and clothes! the air of whatever room such accumulations are stored in being poisoned, while the

clothes themselves are rubbed to pieces in the endeavor to get out the long-seated dirt.

+ weekly wash being the necessity if perfect cleanliness e"ists, the simplest and best method of thoroughly accomplishing it comes up

for #uestion. 4hile few women are obliged to use their own hands in such directions, plenty of needy and unskilled workwomen who

can earn a living in no other way being ready to relieve us, it is yet #uite as necessary to know every detail, in order that the best work

may be re#uired, and that where there is ignorance of methods in such work they may be taught.

The advantages of washing on Tuesday are, that it allows $onday for setting in order after the necessary rest of Sunday, gives

opportunity to collect and put in soak all the soiled clothing, and so does away with the obection felt by many good people to

performing this operation Sunday night.

To avoid such sin, bed-clothing is often changed on Saturday! but it seems only part of the freshness and sweetness which ought

always to make Sunday the white-day of the week, that such change should be made on that morning, while the few minutes re#uired

for sorting the clothes, and putting them in water, are #uite as legitimate as any needed operation.

5f $onday be the day, then, Saturday night may be chosen for filling the tubs, supposing the kitchen to be unfurnished with stationarytubs. Sunday night enough hot water can be added to make the whole ust warm—not hot. ow put in one tub all fine things,—collars

and cuffs, shirts and fine underwear. /ed-linen may be added, or soaked in a separate tub! but table-linen must of course be kept apart.

6ast, let the coarsest and most soiled articles have another. 7o not add soap, as if there is any stain it is likely to set it. 5f the water ishard, a little bora" may be added. +nd see that the clothes are pressed down, and well covered with water.

$onday morning, and the earlier the better 'the morning sun drying and sweetening clothes better than the later(, have the boiler full

of clean warm suds. Soft soap may be used, or a bar of hard dissolved in hot water, and used like soft soap. +ll the water in which the

clothes have soaked should be drained off, and the hot suds poured on. /egin with the cleanest articles, which when washed carefullyare wrung out, and put in a tub of warm water. Rinse out from this! rub soap on all the parts which are most soiled, these parts being

bands and sleeves, and put them in the boiler with cold water enough to cover them. To boil up once will be sufficient for fine clothes.

Then take them out into a tub of clean cold water! rinse them in this, and then in a tub of water made very slightly blue with the

indigo-bag or li#uid indigo. rom this water they must be wrung out very dry, and hung out, always out of doors if possible. + wringeris much better than wringing by hand, as the latter is more une#ual, and also often twists off buttons. The lines must be perfectly clean.

+ galvani)ed-iron wire is best of all! as it never rusts, and needs only to be wiped off each week. 5f rope is used, never leave it e"posed

to weather, but bring it in after each washing. + dirty, weather-stained line will often ruin a nice garment. 6eave clothes on the line till perfectly dry. 5f any fruit -stains are on napkins or table-cloths, lay the sta ined part over a bowl, and pour on boiling water till they

disappear. 5nk can be taken out if the spot is washed while fresh, in cold water, or milk and water! and a little salt will help in taking

out wine-stains. $achine-oil must have a little lard or butter rubbed on the spot, which is then to be washed in warm suds. ever rub

soap directly on any stain, as it sets it. or iron-rust, spread the garment in the sun, and cover the spot with salt! then s#uee)e onlemon-uice enough to wet it. This is much safer and #uite as sure as the acids sold for this purpose. 5n bright sunshine the spot will

disappear in a few hours.

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Remember that long boiling does not improve clothes. 5f washed clean, simply scalding is all that is re#uired.

5f delicate curtains, either lace or muslin, are to be washed, allow a tablespoonful of powdered bora" to two gallons of warm water,

and soap enough to make a strong suds. Soak the curtains in this all night. 5n the morning add more warm water, and press every part

between the hands, without rubbing. 8ut them in fresh suds, and, if the water still looks dark after another washing, take still another./oil and rinse as in directions given for other clothes. Starch with very thick hot starch, and dry, not by hanging out, and then ironing,

but by putting a light common mattress in the sun, and pinning the curtain upon it, stretching carefully as you pin. 0ne mattress holds

two, which will dry in an hour or two. 5f there is no sun, lay a sheet on the floor of an unused room, and pin the curtains down upon it.

5n washing flannels, remember that it must be done in a sunny day, that they may dry as rapidly as possible. 8ut them into hot suds. 7onot rub them on a washing-board, as this is one means of fulling and ruining them. 8ress and rub them in the hands, changing them

soon to fresh hot suds. Rinse in a pail of clear hot water! wring very dry! shake, and hang at once in the sun. lannels thus treated, no

matter how delicate, retain their softness and smoothness, and do not shrink.

Starch is the ne"t consideration, and is made in two ways,—either raw or boiled. /oiled starch is made by adding cold water to raw

starch in the proportion of one cup of water to three-#uarters of a cup of starch, and then pouring on boiling water till it has thickened

to a smooth mass, constantly stirring as you pour. + bit of butter is added by many e"cellent laundresses, the bit not to be larger than a

filbert. +ny thing starched with boiled starch must be dried and sprinkled before ironing, while with raw starch this is not necessary.

To make raw starch, allow four even tablespoonfuls to a half-pint of cold water. 7ip collars, cuffs, and shirt-bosoms, or any thing

which must be very stiff, into this starch, being careful to have them dry. 4hen wet, clap them well between the hands, as this

distributes the starch evenly among the fibers of the cloth. The same rule must be followed in using boiled starch. Roll the articles in adamp cloth, as this makes them iron more smoothly! and in an hour they will be ready for the iron. 5n using boiled starch, after the

articles have been dried, and then dampened by sprinkling water lightly upon them, either by the hand, or by shaking over them a

small whisk-broom which is dipped as needed in water, it is better to let them lie ten or twelve hours.

+ll clothes re#uire this folding and dampening. Sheets and table-cloths should be held by two persons, shaken and %snapped,% and thenfolded carefully, stretching the edges if necessary.

*olored clothing must be rinsed before starching, and the starch should be thin and cool.

or ironing neatly and well, there will be re#uired, half a do)en flat-irons, steel bottoms preferred! a skirt-board and bosom-board, both covered, first with old blanket or carpet, then with thick strong cotton-cloth, and over this a cover of lighter cloth, sewed on so

that it may be removed as often as may be necessary to wash it. 5f a bag the si)e of each is made, and they are hung up in this as soon

as used, such washing need very seldom be. aving these, many dispense with ironing-sheet and blanket! but it is better to use a table

for all large articles, and on this the ironing-sheet can be pinned, or tied by tapes, or strips of cloth, sewed to each corner. + stand onwhich to set the irons, a paper and coarse cloth to rub them off on, and a bit of yellow wa" tied in a cloth, and used to remove any

roughness from the iron, are the re#uirements of the ironing-table.

0nce a month, while the irons are still slightly warm, wash them in warm water in which a little lard has been melted. ever let themstand day after day on the stove, and never throw cold water on them, as it makes them very rough.

5f the starch clings to the irons, put a little /ristol-brick on a board, and rub them up and down till free. 5f they are too hot for use, put

in a current of air a few moments! and in all cases try them on a piece of paper or cloth before putting them on a garment. 5f through

carelessness or accident an article is scorched, lay it in the hottest sunshine to be found. 5f the fiber is not burned, this will often takethe spot entirely out.

6et the ironed clothes hang in the air for at least twenty-four hours after ironing. Anaired sheets have often brought on fatal sickness.


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know much about it. The sense of purity transfused through the air and breathing from every nook and corner should be the only

indication that upheaval has e"isted. The best work is always in silence.

CHAPTER VII.

THE BODY AND ITS COMPOSITION.

%The lamp of life% is a very old metaphor for the mysterious principle vitali)ing nerve and muscle! but no comparison could be so apt.The full-grown adult takes in each day, through lungs and mouth, about eight and a half pounds of dry food, water, and the air

necessary for breathing purposes. Through the pores of the skin, the lungs, kidneys, and lower intestines, there is a correspondingwaste! and both supply and waste amount in a year to one and a half tons, or three thousand pounds.

The steadiness and clear shining of the flame of a lamp depend upon #uality, as well as amount of the oil supplied, and, too, the te"ture

of the wick! and so all human life and work are e#ually made or marred by the food which sustains life, as well as the nature of the

constitution receiving that food.

/efore the nature and #uality of food can be considered, we must know the constituents of the body to be fed, and something of the

process through which digestion and nutri tion are accomplished.

5 shall take for granted that you have a fairly plain idea of the stomach and its dependences. 8hysiologies can always be had, and forminute details they must be referred to. /ear in mind one or two main points that all food passes from the mouth to the stomach, an

irregularly-shaped pouch or bag with an opening into the duodenum, and from thence into the larger intestine. rom the mouth to the

end of this intestine, the whole may be called the alimentary canal! a tube of varying si)e and some thirty-si" feet in length. The mouth

must be considered part of it, as it is in the mouth that digestion actually begins! all starchy foods depending upon the action of thesaliva for genuine digestion, saliva having some strange power by which starch is converted into sugar. Swallowed whole, or placed

directly in the stomach, such food passes through the body unchanged. -h@9?BC>-h.htm


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6 > 9;

9>. $agnesium, a metal found in union with phosphoric acid in the bones > = =?>

99. 8otassium, a metal, the basis of potash, is found as phosphate and chloride! weighs > B B;>

9=. Sodium, a metal, basis of soda! weighs > B =9:

9B. *alcium, a metal, basis of lime, found chiefly in bones and teeth! weighs B 9B 9H>

9;. 5ron, a metal essential in the coloring of the blood, and found everywhere in the body! weighs > > C?

9?. $anganese.J

9C.*opper metals.J aint traces of both these metals are found in brain and blood, but in too minute portions to be

given by weight.

Total 15 ! !

The second table gives the combinations of these elements! and, though a knowledge of such combinations is not as absolutely

essential as the first, we still can not well dispense with it. The same weight—one hundred and fifty-four pounds—is taken as the

standard.

COMPOSITION OF THE BODY.

6bs. 0). 3rs.

9. 4ater, which is found in every part of the body, and amounts to 9>H > >

=. ibrine, and like substances, found in the blood, and forming the chief solid materials of the flesh 9? 9> >

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B. 8hosphate of lime, chiefly in bones and teeth, but in all li#uids and tissues I 9= >

;. at, a mi"ture of three chemical compounds, and distributed all through the body ; I >

?. 0sseine, the organic framework of bones! boiled, gives gelatine. 4eight ; : B?>

C. Keratine, a nitrogenous substance, forming the greater part of hair, nails, and skin. 4eighs ; = >

:.*artilagine resembles the osseine of bone, and is a nitrogenous substance, the chief constituent of cartilage,

weighing9 I >

I. Lmoglobine gives the red color to blood, and is a nitrogenous substance containing iron, and weighing 9 I >

H. +lbumen is a soluble nitrogenous substance, found in the blood, chyle, lymph, and muscle, and weighs 9 9 >

9>. *arbonate of lime is found in the bones chiefly, and weighs 9 9 >

99. ephalin is found in nerves and brain, with cerebrine and other compounds > 9B >

9=. luoride of calcium is found in teeth and bones, and weighs > : 9:?

9B. 8hosphate of magnesia is also in teeth and bones, and weighs > : >

9;. *hloride of sodium, or common salt, is found in all parts of the body, and weighs > : >

9?.*holesterine, glycogen, and inosite are compounds containing hydrogen, o"ygen, and carbon, found in muscle,

liver, and brain, and weighing> B >

9C. Sulphate phosphate, and salts of sodium, found in all tissues and li#uids > = 9>:

9:. Sulphate, phosphate, and chloride of potassium, are also in all tissues and li#uids > 9 B>>

9I. Silica, found in hair, skin, and bone > > B>

15 ! !

4ith this basis, to give us some understanding of the complicated and delicate machinery with which we must work, the #uestion

arises, what food contains all these constituents, and what its amount and character must be. The answer to this #uestion will help us to

form an intelligent plan for providing a family with the right nutrition.

CHAPTER VIII.

FOOD AND ITS LAWS.

4e have found, that, in analy)ing the constituents of the body, water is the largest part! and turning to food, whether animal orvegetable, the same fact holds good. 5t forms the larger part of all the drinks, of fruits, of succulent vegetables, eggs, fish, cheese, the

cereals, and even of fats.

at is found in butter, lard, drippings, milk, eggs, cheese, fish, meat, the cereals, leguminous vegetables,—such as pease and beans, —nuts, cocoa, and chocolate.

Sugar abounds in fruits and vegetables, and is found in milk and cereals.

Starch, which under the action of the saliva changes into glucose or grape-sugar, is present in vegetables and cereals.

lesh foods, called as often nitrogenous foods, from containing so large a proportion of nitrogen, are made up of fibrine, albumen,caseine, gelatine, and gluten! the first four elements being present in flesh, the latter in vegetables.

Salts of various forms e"ist in both animal and vegetable food. 5n meat, fish, and potatoes are found phosphorus, lime, and magnesia.

*ommon salt is largely made up of soda, but is found with potash in many vegetables. This last element is also in meat, fish, milk,vegetables, and fruits. 5ron abounds in flesh and vegetables! and sulphur enters into albumen, caseine, and fibrine.

The simplest division of food is into flesh-formers and heat-producers! the former being as often called nitrogenous food, or

albumenoids! the latter, heat-giving or carbonaceous foods. $uch minuter divisions could be made, but these two cover the groundsufficiently well. or a healthy body both are necessary, but climate and constitution will always make a difference in the amounts

re#uired. Thus, in a keen and long-continued winter, the most condensed forms of carbonaceous foods will be needed! while in

summer a small portion of nitrogenous food to nourish muscle, and a large amount of cooling fruits and vegetables, are indicated! both

of these, though more or less carbonaceous in character, containing so much water as to neutrali)e any heat-producing effects.

$uscle being the first consideration in building up a strong body, we need first to find out the values of different foods as flesh-

formers, healthy flesh being muscle in its most perfect condition. lesh and fat are never to be confounded, fat being really a species of

disease,—the overloading of muscle and tissue with what has no rightful place there. There should be only enough fat to round over

the muscle, but never hide its play. The table given is the one in use in the food-gallery of the South Kensington $useum, and includesnot only the nutritive value, but the cost also, of each article! taking beef as the standard with which other animal foods are to be

compared, beef being the best-known of all meats. +mong vegetables, lentils really contain most nourishment! but wheat is chosen as

being much more familiar, lentils being very little used in this country save by the 3erman part of the population, and having so strongand peculiar a flavor that we are never likely to largely adopt their use.

+bout an e#ual amount of nourishment is found in the varied amounts mentioned in the table which follows—

TABLE.

*ost about


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One pound and five ounces Indian meal 5 cts.

One pound and thirteen ounces of buckwheat-flour 10 cts.

Two pounds of wheaten bread 10 cts.

Two pounds and six ounces of rice 20 cts.

ive pounds and three ounces of cabba!e 10 cts.

ive pounds and three ounces of onions 15 cts.

"i!ht pounds and fifteen ounces of turnips # cts.

Ten pounds and seven ounces of potatoes 10 cts.

ifteen pounds and ten ounces of carrots 15 cts.

$ow% because tea% coffee% and cocoa approach so nearl& in value as nutriment to beef and lentils% we must not be misled. ourteen

ounces of tea are e'uivalent to half a pound of meat( but a repast of dr& tea not bein! ver& usual% in fact% bein! out of the 'uestion

alto!ether% it becomes plain% that the principal value of these foods% used as we must use them% in ver& small 'uantities% is in the

warmth and comfort the& !ive. )lso% these wei!hts *except the bread+ are of uncooked food. "i!ht ounces of meat would% if boiled orroasted% dwindle to five or six% while the ten ounces of lentils or beans would swell to twice the capacit& of an& ordinar& stomach. ,o%

ten pounds of potatoes are re'uired to !ive &ou the actual benefit contained in the few ounces of meat( and onl& the Irishman fresh

from his native cabin can calml& consider a meal of that ma!nitude% while% as to carrots% neither Irishman nor erman% nor the mostdetermined and enterprisin! )merican% could for a moment face the spectacle of fifteen pounds served up for his noonda& meal.

The inference is plain. nion is stren!th% here as elsewhere( and the perfect meal must include as man& of these elements as will make

it not too bulk&% &et borrowin! flavor and substance wherever necessar&.

)s a rule% the food best adapted to climate and constitution seems to have been instinctivel& decided upon b& man& nations( and astud& of national dishes% and their adaptation to national needs% is curious and interestin!. The "s'uimaux or reenlander finds his

most desirable meal in a lump of raw blubber% the most condensed form of carbonaceous food bein! re'uired to preserve life. It is not

a perverted taste% but the hi!hest instinct( for in that cruel cold the bod& must furnish the food on which the keen air draws% and the

lamp of life there has a ver& literal suppl&.

Take now the other extreme of temperature%/the "ast Indies% hina% )frica% and part even of the est Indies and )merica%/and &ou

find rice the universal food. There is ver& little call% as &ou ma& ud!e% for heat-producers% but rather for flesh-formers( and starch and

su!ar both fulfill this end% the rice bein! chiefl& starch% which turns into su!ar under the action of the saliva. )dd a little melted butter%the "ast Indian ghee% or olive-oil used in the est Indies instead% and we have all the elements necessar& for life under those

conditions.

) few de!rees northward% and the same rice is min!led with bits of fish or meat% as in the Turkish pilau% a dish of rice to which mutton

or poultr& is added.

The wanderin! )rab finds in his few dates% and handful of parched wheat or mai3e% the su!ar and starch holdin! all the heat re'uired%

while his drau!ht of mare4s or camel4s milk% and his occasional pilau of mutton% !ive him the various elements which seem sufficient to

make him the model of endurance% blitheness% and muscular power. ,o the Turkish burden-bearers who pick up a two-hundred-pound ba! of coffee as one picks up a pebble% use much the same diet% thou!h addin! melons and cucumbers% which are eaten as we eat

apples.

The noticeable point in the Italian dietar& is the universal and profuse use of macaroni. hestnuts and Indian corn% the meal of which ismade into a dish called polenta% somethin! like our mush% are also used% but macaroni is found at ever& table% noble or peasant4s. $o

form of wheat presents such condensed nourishment% and it deserves lar!er space on our own bills of fare than we have ever !iven it.In ,pain we find the olla podrida% a dish containin!% as chief in!redient% the garbanzo or field-pea it is a rich stew% of fowls or bacon%

red peppers% and pease. 6ed pepper enters into most of the dishes in torrid climates% and there is a !ood and sufficient reason for thisapparent mistake. Intense and lon!-continued heat weakens the action of the liver% and thus lessens the suppl& of bile( and red pepper

has the power of stimulatin! the liver% and so assistin! di!estion. "ast Indian curries% and the 7exican and ,panish olla% are therefore

founded on common-sense.

In rance the pot-au-feu% or soup-pot% simmers in ever& peasant or middle-class home% and is not to be despised even in richer ones. Inthis dish% a small portion of meat is cooked so udiciousl& as to flavor a lar!e mass of ve!etables and broth( and this% served with salad

and oil and bread% forms a meal which can hardl& be surpassed in its power of makin! the most of ever& constituent offered. In

erman& soups are a national dish also( but their extreme fondness for pork% especiall& raw ham and sausa!e% is the source of man&diseases. ,weden% $orwa&% 6ussia%/all the far northern countries%/tend more and more to the oil& diet of the "s'uimaux% fish bein!

a lar!e part of it. There is no room for other illustrations( but% as &ou learn the properties of food% &ou will be able to read national

dietaries% from the 8ewish down% with a new understandin! of what power food had and has in formin! national peculiarities.

It is settled% then% that to renew our muscles which are constantl& wearin! out% we must eat the food containin! the same constituents(and these we find in meat% milk% e!!s% and the entire !luten of !rains% 9c% as in wheaten-!rits or oatmeal.

at and heat must come to us from the starches and su!ars% in sufficient suppl& to :put a la&er of waddin! between muscles and skin%

fill out the wrinkles% and keep one warm.: To find out the proportion needed for one4s own individual constitution% is the first work forall of us. The laborer re'uires one thin!% the !rowin! child another% the man or woman whose labor is purel& intellectual another( andto understand how best to meet these needs% demands a knowled!e to which most of us have been indifferent. If there is excess or lack

of an& necessar& element% that excess or lack means disease% and for such disease we are wholl& responsible. ood is not the onl& and

the universal elixir of life( for weak or poor blood is often an inheritance% and comes to one tainted b& famil& diseases% or b& defects inair or climate in !eneral. ;ut% even when outward conditions are most disastrous% perfect food has power to avert or alter their effects(

and the child who be!ins life burdened with scrofulous or other diseases% and !rows to a pale% weak% unwholesome &outh% and either a

swift passin! into the next world% or a life here of hopeless invalidism% can% nine times out of ten% have this course of thin!s stopped b&

scientific understandin! of what foods are necessar& for such conditions.

I propose to take the life of one who from bab&hood up has been fed on the best food% perfectl& prepared% and to !ive the tables of such

food for different periods in that life% allowin! onl& such di!ression as will show the effects of an opposite course of treatment( thus

showin! the relations of food to health%/a more necessar& and vital form of knowled!e than an& other that the world owns.

CHAPTER IX.

THE RELATIONS OF FOOD TO HEALTH.

e be!in% then% with a t&pical bab&% born of civili3ed parents% and livin! in the midst of the best civili3ation to be had. ,ava!e or even partiall& civili3ed life could never furnish the t&pe we desire . It is true % as we have seen% that natural laws% so deepl& planted that the&

?The

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5 the easiest way in housekeeping and cooking adapted to domestic use or study in classes

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