Cookery.
We in America have the raw material of provision in greater abundance than any other nation. There is no country where an ample, well-furnished table is more easily spread, and for that reason, perhaps, none where the bounties of Providence are more generally neglected. I do not mean to say that the traveller through the length and breadth of our land could not, on the whole, find an average of comfortable subsistence; yet, considering that our resources are greater than those of any other civilized people, our results are comparatively poorer.
It is said, that, a list of the summer vegetables which are exhibited on New York hotel-tables being shown to a French artiste, he declared that to serve such a dinner properly would take till midnight. I recollect how I was once struck with our national plenteousness, on returning from a Continental tour, and going directly from the ship to a New York hotel, in the bounteous season of autumn. For months I had been habituated to my neat little bits of chop or poultry garnished with the inevitable cauliflower or potato, which seemed to be the sole possibility after the reign of green-peas was over; now I sat down all at once to a carnival of vegetables: ripe, juicy tomatoes, raw or cooked; cucumbers in brittle slices; rich, yellow sweet-potatoes; broad Lima-beans, and beans of other and various names; tempting ears of Indian-corn steaming in enormous piles, and great smoking tureens of the savory succotash, an Indian gift to the table for which civilization need not blush; sliced egg-plant in delicate fritters; and marrow-squashes, of creamy pulp and sweetness: a rich variety, embarrassing to the appetite, and perplexing to the choice. Verily, the thought has often impressed itself on my mind that the vegetarian doctrine preached in America left a man quite as much as he had capacity to eat or enjoy, and that in the midst of such tantalizing abundance he really lost the apology which elsewhere bears him out in preying upon his less gifted and accomplished animal neighbors.
But with all this, the American table, taken as a whole, is inferior to that of England or France. It presents a fine abundance of material, carelessly and poorly treated. The management of food is nowhere in the world, perhaps, more slovenly and wasteful. Everything betokens that want of care that waits on abundance; there are great capabilities and poor execution. A tourist through England can seldom fail, at the quietest country-inn, of finding himself served with the essentials of English table-comfort,—his mutton-chop done to a turn, his steaming little private apparatus for concocting his own tea, his choice pot of marmalade or slice of cold ham, and his delicate rolls and creamy butter, all served with care and neatness. In France, one never asks in vain for delicious café-au-lait, good bread and butter, a nice omelet, or some savory little portion of meat with a French name. But to a tourist taking like chance in American country-fare, what is the prospect? What is the coffee? what the tea? and the meat? and above all, the butter?
In lecturing on cookery, as on house-building, I divide the subject into not four, but five, grand elements: first, Bread; second, Butter; third, Meat; fourth, Vegetables; and fifth, Tea,—by which I mean, generically, all sorts of warm, comfortable drinks served out in teacups, whether they be called tea, coffee, chocolate, broma, or what-not.
I affirm, that, if these five departments are all perfect, the great ends of domestic cookery are answered, so far as the comfort and well-being of life are concerned. I am aware that there exists another department, which is often regarded by culinary amateurs and young aspirants as the higher branch and very collegiate course of practical cookery; to wit, Confectionery, by which I mean to designate all pleasing and complicated compounds of sweets and spices, devised not for health and nourishment, and strongly suspected of interfering with both,—mere tolerated gratifications of the palate, which we eat, not with the expectation of being benefited, but only with the hope of not being injured by them. In this large department rank all sort of cakes, pies, preserves, ices, etc. I shall have a word or two to say under this head before I have done. I only remark now, that in my tours about the country I have often had a virulent ill-will excited towards these works of culinary supererogation, because I thought their excellence was attained by treading under foot and disregarding the five grand essentials. I have sat at many a table garnished with three or four kinds of well-made cake, compounded with citron and spices and all imaginable good things, where the meat was tough and greasy, the bread some hot preparation of flour, lard, saleratus, and acid, and the butter unutterably detestable. At such tables I have thought, that, if the mistress of the feast had given the care, time, and labor to preparing the simple items of bread, butter, and meat, that she evidently had given to the preparation of these extras, the lot of a traveller might be much more comfortable. Evidently, she never had thought of these common articles as constituting a good table. So long as she had puff pastry, rich black cake, clear jelly, and preserves, she seemed to consider that such unimportant matters as bread, butter, and meat could take care of themselves. It is the same inattention to common things as that which leads people to build houses with stone fronts and window-caps and expensive front-door trimmings, without bathing-rooms or fireplaces or ventilators.
Those who go into the country looking for summer board in farm-houses know perfectly well that a table where the butter is always fresh, the tea and coffee of the best kinds and well made, and the meats properly kept, dressed, and served, is the one table of a hundred, the fabulous enchanted island. It seems impossible to get the idea into the minds of people that what is called common food, carefully prepared, becomes, in virtue of that very care and attention, a delicacy, superseding the necessity of artificially compounded dainties.
To begin, then, with the very foundation of a good table,—Bread: What ought it to be? It should be light, sweet, and tender.
This matter of lightness is the distinctive line between savage and civilized bread. The savage mixes simple flour and water into balls of paste, which he throws into boiling water, and which come out solid, glutinous masses, of which his common saying is, “Man eat dis, he no die,”—which a facetious traveller who was obliged to subsist on it interpreted to mean, “Dis no kill you, nothing will.” In short, it requires the stomach of a wild animal or of a savage to digest this primitive form of bread, and of course more or less attention in all civilized modes of bread-making is given to producing lightness. By lightness is meant simply that the particles are to be separated from each other by little holes or air-cells; and all the different methods of making light bread are neither more nor less than the formation in bread of these air-cells.
So far as we know, there are four practicable methods of aerating bread; namely, by fermentation,—by effervescence of an acid and an alkali,—by aerated egg, or egg which has been filled with air by the process of beating,—and lastly, by pressure of some gaseous substance into the paste, by a process much resembling the impregnation of water in a soda-fountain. All these have one and the same object,—to give us the cooked particles of our flour separated by such permanent air-cells as will enable the stomach more readily to digest them.
A very common mode of aerating bread, in America, is by the effervescence of an acid and an alkali in the flour. The carbonic acid gas thus formed produces minute air-cells in the bread, or, as the cook says, makes it light. When this process is performed with exact attention to chemical laws, so that the acid and alkali completely neutralize each other, leaving no overplus of either, the result is often very palatable. The difficulty is, that this is a happy conjunction of circumstances which seldom occurs. The acid most commonly employed is that of sour milk, and, as milk has many degrees of sourness, the rule of a certain quantity of alkali to the pint must necessarily produce very different results at different times. As an actual fact, where this mode of making bread prevails, as we lament to say it does to a great extent in this country, one finds five cases of failure to one of success. It is a woful thing that the daughters of New England have abandoned the old respectable mode of yeast-brewing and bread-raising for this specious substitute, so easily made, and so seldom well made. The green, clammy, acrid substance, called biscuit, which many of our worthy republicans are obliged to eat in these days, is wholly unworthy of the men and women of the Republic. Good patriots ought not to be put off in that way,—they deserve better fare.
As an occasional variety, as a household convenience for obtaining bread or biscuit at a moment’s notice, the process of effervescence may be retained; but we earnestly entreat American housekeepers, in Scriptural language, to stand in the way and ask for the old paths, and return to the good yeast-bread of their sainted grandmothers.
If acid and alkali must be used, by all means let them be mixed in due proportions. No cook should be left to guess and judge for herself about this matter. There is an article, called “Preston’s Infallible Yeast-Powder,” which is made by chemical rule, and produces very perfect results. The use of this obviates the worst dangers in making bread by effervescence.
Of all processes of aeration in bread-making, the oldest and most time-honored is by fermentation. That this was known in the days of our Saviour is evident from the forcible simile in which he compares the silent permeating force of truth in human society to the very familiar household process of raising bread by a little yeast.
There is, however, one species of yeast, much used in some parts of the country, against which I have to enter my protest. It is called salt-risings, or milk-risings, and is made by mixing flour, milk, and a little salt together, and leaving them to ferment. The bread thus produced is often very attractive, when new and made with great care. It is white and delicate, with fine, even air-cells. It has, however, when kept, some characteristics which remind us of the terms in which our old-English Bible describes the effect of keeping the manna of the ancient Israelites, which we are informed, in words more explicit than agreeable, “stank, and bred worms.” If salt-rising bread does not fulfil the whole of this unpleasant description, it certainly does emphatically a part of it. The smell which it has in baking, and when more than a day old, suggests the inquiry, whether it is the saccharine or the putrid fermentation with which it is raised. Whoever breaks a piece of it after a day or two will often see minute filaments or clammy strings drawing out from the fragments, which, with the unmistakable smell, will cause him to pause before consummating a nearer acquaintance.
The fermentation of flour by means of brewer’s or distiller’s yeast produces, if rightly managed, results far more palatable and wholesome. The only requisites for success in it are, first, good materials, and, second, great care in a few small things. There are certain low-priced or damaged kinds of flour which can never by any kind of domestic chemistry be made into good bread; and to those persons whose stomachs forbid them to eat gummy, glutinous paste, under the name of bread, there is no economy in buying these poor brands, even at half the price of good flour.
But good flour and good yeast being supposed, with a temperature favorable to the development of fermentation, the whole success of the process depends on the thorough diffusion of the proper proportion of yeast through the whole mass, and on stopping the subsequent fermentation at the precise and fortunate point. The true housewife makes her bread the sovereign of her kitchen,—its behests must be attended to in all critical points and moments, no matter what else be postponed. She who attends to her bread when she has done this, and arranged that, and performed the other, very often finds that the forces of nature will not wait for her. The snowy mass, perfectly mixed, kneaded with care and strength, rises in its beautiful perfection till the moment comes for fixing the air-cells by baking. A few minutes now, and the acetous fermentation will begin, and the whole result be spoiled. Many bread-makers pass in utter carelessness over this sacred and mysterious boundary. Their oven has cake in it, or they are skimming jelly, or attending to some other of the so-called higher branches of cookery, while the bread is quickly passing into the acetous stage. At last, when they are ready to attend to it, they find that it has been going its own way,—it is so sour that the pungent smell is plainly perceptible. Now the saleratus-bottle is handed down, and a quantity of the dissolved alkali mixed with the paste,—an expedient sometimes making itself too manifest by greenish streaks or small acrid spots in the bread. As the result, we have a beautiful article spoiled,—bread without sweetness, if not absolutely sour.
In the view of many, lightness is the only property required in this article. The delicate, refined sweetness which exists in carefully kneaded bread, baked just before it passes to the extreme point of fermentation, is something of which they have no conception; and thus they will even regard this process of spoiling the paste by the acetous fermentation, and then rectifying that acid by effervescence with an alkali, as something positively meritorious. How else can they value and relish bakers’ loaves, such as some are, drugged with ammonia and other disagreeable things, light indeed, so light that they seem to have neither weight nor substance, but with no more sweetness or taste than so much white cotton?
Some persons prepare bread for the oven by simply mixing it in the mass, without kneading, pouring it into pans, and suffering it to rise there. The air-cells in bread thus prepared are coarse and uneven; the bread is as inferior in delicacy and nicety to that which is well kneaded as a raw Irish servant to a perfectly educated and refined lady. The process of kneading seems to impart an evenness to the minute air-cells, a fineness of texture, and a tenderness and pliability to the whole substance, that can be gained in no other way.
The divine principle of beauty has its reign over bread as well as over all other things; it has its laws of æsthetics; and that bread which is so prepared that it can be formed into separate and well-proportioned loaves, each one carefully worked and moulded, will develop the most beautiful results. After being moulded, the loaves should stand a little while, just long enough to allow the fermentation going on in them to expand each little air-cell to the point at which it stood before it was worked down, and then they should be immediately put into the oven.
Many a good thing, however, is spoiled in the oven. We cannot but regret, for the sake of bread, that our old steady brick ovens have been almost universally superseded by those of ranges and cooking-stoves, which are infinite in their caprices, and forbid all general rules. One thing, however, may be borne in mind as a principle,—that the excellence of bread in all its varieties, plain or sweetened, depends on the perfection of its air-cells, whether produced by yeast, egg, or effervescence; that one of the objects of baking is to fix these air-cells, and that the quicker this can be done through the whole mass, the better will the result be. When cake or bread is made heavy by baking too quickly, it is because the immediate formation of the top crust hinders the exhaling of the moisture in the centre, and prevents the air-cells from cooking. The weight also of the crust pressing down on the doughy air-cells below destroys them, producing that horror of good cooks, a heavy streak. The problem in baking, then, is the quick application of heat rather below than above the loaf, and its steady continuance till all the air-cells are thoroughly dried into permanent consistency. Every housewife must watch her own oven to know how this can be best accomplished.
Bread-making can be cultivated to any extent as a fine art,—and the various kinds of biscuit, tea-rusks, twists, rolls, into which bread may be made, are much better worth a housekeeper’s ambition than the getting-up of rich and expensive cake or confections. There are also varieties of material which are rich in good effects. Unbolted flour, altogether more wholesome than the fine wheat, and when properly prepared more palatable,—rye-flour and corn-meal, each affording a thousand attractive possibilities,—each and all of these come under the general laws of bread-stuffs, and are worth a careful attention.
A peculiarity of our American table, particularly in the Southern and Western States, is the constant exhibition of various preparations of hot bread. In many families of the South and West, bread in loaves to be eaten cold is an article quite unknown. The effect of this kind of diet upon the health has formed a frequent subject of remark among travellers; but only those know the full mischiefs of it who have been compelled to sojourn for a length of time in families where it is maintained. The unknown horrors of dyspepsia from bad bread are a topic over which we willingly draw a veil.
Next to Bread comes Butter,—on which we have to say, that, when we remember what butter is in civilized Europe, and compare it with what it is in America, we wonder at the forbearance and lenity of travellers in their strictures on our national commissariat.
Butter, in England, France, and Italy, is simply solidified cream, with all the sweetness of the cream in its taste, freshly churned each day, and unadulterated by salt. At the present moment, when salt is five cents a pound and butter fifty, we Americans are paying, I should judge from the taste, for about one pound of salt to every ten of butter, and those of us who have eaten the butter of France and England do this with rueful recollections.
There is, it is true, an article of butter made in the American style with salt, which, in its own kind and way, has a merit not inferior to that of England and France. Many prefer it, and it certainly takes a rank equally respectable with the other. It is yellow, hard, and worked so perfectly free from every particle of buttermilk that it might make the voyage of the world without spoiling. It is salted, but salted with care and delicacy, so that it may be a question whether even a fastidious Englishman might not prefer its golden solidity to the white, creamy freshness of his own. Now I am not for universal imitation of foreign customs, and where I find this butter made perfectly, I call it our American style, and am not ashamed of it. I only regret that this article is the exception, and not the rule, on our tables. When I reflect on the possibilities which beset the delicate stomach in this line, I do not wonder that my venerated friend Dr. Mussey used to close his counsels to invalids with the direction, “And don’t eat grease on your bread.”
America must, I think, have the credit of manufacturing and putting into market more bad butter than all that is made in all the rest of the world together. The varieties of bad tastes and smells which prevail in it are quite a study. This has a cheesy taste, that a mouldy,—this is flavored with cabbage, and that again with turnip, and another has the strong sharp savor of rancid animal fat. These varieties, I presume, come from the practice of churning only at long intervals, and keeping the cream meanwhile in unventilated cellars or dairies, the air of which is loaded with the effluvia of vegetable substances. No domestic articles are so sympathetic as those of the milk tribe: they readily take on the smell and taste of any neighboring substance, and hence the infinite variety of flavors on which one mournfully muses who has late in autumn to taste twenty firkins of butter in hopes of finding one which will simply not be intolerable on his winter table.
A matter for despair as regards bad butter is that at the tables where it is used it stands sentinel at the door to bar your way to every other kind of food. You turn from your dreadful half-slice of bread, which fills your mouth with bitterness, to your beefsteak, which proves virulent with the same poison; you think to take refuge in vegetable diet, and find the butter in the string-beans, and polluting the innocence of early peas,—it is in the corn, in the succotash, in the squash,—the beets swim in it, the onions have it poured over them. Hungry and miserable, you think to solace yourself at the dessert,—but the pastry is cursed, the cake is acrid with the same plague. You are ready to howl with despair, and your misery is great upon you,—especially if this is a table where you have taken board for three months with your delicate wife and four small children. Your case is dreadful,—and it is hopeless, because long usage and habit have rendered your host perfectly incapable of discovering what is the matter. “Don’t like the butter, Sir? I assure you I paid an extra price for it, and it’s the very best in the market. I looked over as many as a hundred tubs, and picked out this one.” You are dumb, but not less despairing.
Yet the process of making good butter is a very simple one. To keep the cream in a perfectly pure, cool atmosphere, to churn while it is yet sweet, to work out the buttermilk thoroughly, and to add salt with such discretion as not to ruin the fine, delicate flavor of the fresh cream,—all this is quite simple, so simple that one wonders at thousands and millions of pounds of butter yearly manufactured which are merely a hobgoblin-bewitchment of cream into foul and loathsome poisons.
The third head of my discourse is that of Meat, of which America furnishes, in the gross material, enough to spread our tables royally, were it well cared for and served.
The faults in the meat generally furnished to us are, first, that it is too new. A beefsteak, which three or four days of keeping might render practicable, is served up to us palpitating with freshness, with all the toughness of animal muscle yet warm. In the Western country, the traveller, on approaching an hotel is often saluted by the last shrieks of the chickens which half an hour afterward are presented to him à la spread-eagle for his dinner. The example of the Father of the Faithful, most wholesome to be followed in so many respects, is imitated only in the celerity with which the young calf, tender and good, was transformed into an edible dish for hospitable purposes. But what might be good housekeeping in a nomadic Emir, in days when refrigerators were yet in the future, ought not to be so closely imitated as it often is in our own land.
In the next place, there is a woful lack of nicety in the butcher’s work of cutting and preparing meat. Who that remembers the neatly trimmed mutton-chop of an English inn, or the artistic little circle of lamb-chop fried in bread-crumbs coiled around a tempting centre of spinach which can always be found in France, can recognize any family-resemblance to these dapper civilized preparations in those coarse, roughly hacked strips of bone, gristle, and meat which are commonly called mutton-chop in America? There seems to be a large dish of something resembling meat, in which each fragment has about two or three edible morsels, the rest being composed of dry and burnt skin, fat, and ragged bone.
Is it not time that civilization should learn to demand somewhat more care and nicety in the modes of preparing what is to be cooked and eaten? Might not some of the refinement and trimness which characterize the preparations of the European market be with advantage introduced into our own? The housekeeper who wishes to garnish her table with some of those nice things is stopped in the outset by the butcher. Except in our large cities, where some foreign travel may have created the demand, it seems impossible to get much in this line that is properly prepared.
I am aware, that, if this is urged on the score of æsthetics, the ready reply will be, “O, we can’t give time here in America to go into niceties and French whim-whams!” But the French mode of doing almost all practical things is based on that true philosophy and utilitarian good sense which characterize that seemingly thoughtless people. Nowhere is economy a more careful study, and their market is artistically arranged to this end. The rule is so to cut their meats that no portion designed to be cooked in a certain manner shall have wasteful appendages which that mode of cooking will spoil. The French soup-kettle stands ever ready to receive the bones, the thin fibrous flaps, the sinewy and gristly portions, which are so often included in our roasts or broilings, which fill our plates with unsightly débris, and finally make an amount of blank waste for which we pay our butcher the same price that we pay for what we have eaten.
The dead waste of our clumsy, coarse way of cutting meats is immense. For example, at the beginning of the present season, the part of a lamb denominated leg and loin, or hind-quarter, sold for thirty cents a pound. Now this includes, besides the thick, fleshy portions, a quantity of bone, sinew, and thin fibrous substance, constituting full one third of the whole weight. If we put it into the oven entire, in the usual manner, we have the thin parts overdone, and the skinny and fibrous parts utterly dried up, by the application of the amount of heat necessary to cook the thick portion. Supposing the joint to weigh six pounds, at thirty cents, and that one third of the weight is so treated as to become perfectly useless, we throw away sixty cents. Of a piece of beef at twenty-five cents a pound, fifty cents’ worth is often lost in bone, fat, and burnt skin.
The fact is, this way of selling and cooking meat in large, gross portions is of English origin, and belongs to a country where all the customs of society spring from a class who have no particular occasion for economy. The practice of minute and delicate division comes from a nation which acknowledges the need of economy, and has made it a study. A quarter of lamb in this mode of division would be sold in three nicely prepared portions. The thick part would be sold by itself, for a neat, compact little roast; the rib-bones would be artistically separated, and all the edible matters scraped away would form those delicate dishes of lamb-chop, which, fried in bread-crumbs to a golden brown, are so ornamental and so palatable a side-dish; the trimmings which remain after this division would be destined to the soup-kettle or stew-pan. In a French market is a little portion for every purse, and the far-famed and delicately flavored soups and stews which have arisen out of French economy are a study worth a housekeeper’s attention. Not one atom of food is wasted in the French modes of preparation; even tough animal cartilages and sinews, instead of appearing burned and blackened in company with the roast meat to which they happen to be related, are treated according to their own laws, and come out either in savory soups, or those fine, clear meat-jellies which form a garnish no less agreeable to the eye than palatable to the taste.
Whether this careful, economical, practical style of meat-cooking can ever to any great extent be introduced into our kitchens now is a question. Our butchers are against it; our servants are wedded to the old wholesale wasteful ways, which seem to them easier because they are accustomed to them. A cook who will keep and properly tend a soup-kettle which shall receive and utilize all that the coarse preparations of the butcher would require her to trim away, who understands the art of making the most of all these remains, is a treasure scarcely to be hoped for. If such things are to be done, it must be primarily through the educated brain of cultivated women who do not scorn to turn their culture and refinement upon domestic problems.
When meats have been properly divided, so that each portion can receive its own appropriate style of treatment, next comes the consideration of the modes of cooking. These may be divided into two great general classes: those where it is desired to keep the juices within the meat, as in baking, broiling, and frying,—and those whose object is to extract the juice and dissolve the fibre, as in the making of soups and stews. In the first class of operations, the process must be as rapid as may consist with the thorough cooking of all the particles. In this branch of cookery, doing quickly is doing well. The fire must be brisk, the attention alert. The introduction of cooking-stoves offers to careless domestics facilities for gradually drying-up meats, and despoiling them of all flavor and nutriment,—facilities which appear to be very generally laid hold of. They have almost banished the genuine, old-fashioned roast-meat from our tables, and left in its stead dried meats with their most precious and nutritive juices evaporated. How few cooks, unassisted, are competent to the simple process of broiling a beefsteak or mutton-chop! how very generally one has to choose between these meats gradually dried away, or burned on the outside and raw within! Yet in England these articles never come on table done amiss; their perfect cooking is as absolute a certainty as the rising of the sun.
No one of these rapid processes of cooking, however, is so generally abused as frying. The frying-pan has awful sins to answer for. What untold horrors of dyspepsia have arisen from its smoky depths, like the ghosts from witches’ caldrons! The fizzle, of frying meat is as a warning knell on many an ear, saying, “Touch not, taste not, if you would not burn and writhe!”
Yet those who have travelled abroad remember that some of the lightest, most palatable, and most digestible preparations of meat have come from this dangerous source. But we fancy quite other rites and ceremonies inaugurated the process, and quite other hands performed its offices, than those known to our kitchens. Probably the delicate côtelettes of France are not flopped down into half-melted grease, there gradually to warm and soak and fizzle, while Biddy goes in and out on her other ministrations, till finally, when thoroughly saturated, and dinner-hour impends, she bethinks herself, and crowds the fire below to a roaring heat, and finishes the process by a smart burn, involving the kitchen and surrounding precincts in volumes of Stygian gloom.
From such preparations has arisen the very current medical opinion that fried meats are indigestible. They are indigestible, if they are greasy; but French cooks have taught us that a thing has no more need to be greasy because emerging from grease than Venus had to be salt because she rose from the sea.
There are two ways of frying employed by the French cook. One is, to immerse the article to be cooked in boiling fat, with an emphasis on the present participle,—and the philosophical principle is, so immediately to crisp every pore, at the first moment or two of immersion, as effectually to seal the interior against the intrusion of greasy particles; it can then remain as long as may be necessary thoroughly to cook it, without imbibing any more of the boiling fluid than if it were inclosed in an egg-shell. The other method is to rub a perfectly smooth iron surface with just enough of some oily substance to prevent the meat from adhering, and cook it with a quick heat, as cakes are baked on a griddle. In both these cases there must be the most rapid application of heat that can be made without burning, and by the adroitness shown in working out this problem the skill of the cook is tested. Any one whose cook attains this important secret will find fried things quite as digestible and often more palatable than any other.
In the second department of meat-cookery, to wit, the slow and gradual application of heat for the softening and dissolution of its fibre and the extraction of its juices, common cooks are equally untrained. Where is the so-called cook who understands how to prepare soups and stews? These are precisely the articles in which a French kitchen excels. The soup-kettle, made with a double bottom, to prevent burning, is a permanent, ever-present institution, and the coarsest and most impracticable meats distilled through that alembic come out again in soups, jellies, or savory stews. The toughest cartilage, even the bones, being first cracked, are here made to give forth their hidden virtues, and to rise in delicate and appetizing forms. One great law governs all these preparations: the application of heat must be gradual, steady, long protracted, never reaching the point of active boiling. Hours of quiet simmering dissolve all dissoluble parts, soften the sternest fibre, and unlock every minute cell in which Nature has stored away her treasures of nourishment. This careful and protracted application of heat and the skilful use of flavors constitute the two main points in all those nice preparations of meat for which the French have so many names,—processes by which a delicacy can be imparted to the coarsest and cheapest food superior to that of the finest articles under less philosophic treatment.
French soups and stews are a study,—and they would not be an unprofitable one to any person who wishes to live with comfort and even elegance on small means.
John Bull looks down from the sublime of ten thousand a year on French kickshaws, as he calls them:—“Give me my meat cooked so I may know what it is!” An ox roasted whole is dear to John’s soul, and his kitchen-arrangements are Titanic. What magnificent rounds and sirloins of beef, revolving on self-regulating spits, with a rich click of satisfaction, before grates piled with roaring fires! Let us do justice to the royal cheer. Nowhere are the charms of pure, unadulterated animal food set forth in more imposing style. For John is rich, and what does he care for odds and ends and parings? Has he not all the beasts of the forest, and the cattle on a thousand hills? What does he want of economy? But his brother Jean has not ten thousand pounds a year,—nothing like it; but he makes up for the slenderness of his purse by boundless fertility of invention and delicacy of practice. John began sneering at Jean’s soups and ragouts, but all John’s modern sons and daughters send to Jean for their cooks, and the sirloins of England rise up and do obeisance to this Joseph with a white apron who comes to rule in their kitchens.
There is no animal fibre that will not yield itself up to long-continued, steady heat. But the difficulty with almost any of the common servants who call themselves cooks is, that they have not the smallest notion of the philosophy of the application of heat. Such a one will complacently tell you concerning certain meats, that the harder you boil them the harder they grow,—an obvious fact, which, under her mode of treatment, by an indiscriminate galloping boil, has frequently come under her personal observation. If you tell her that such meat must stand for six hours in a heat just below the boiling-point, she will probably answer, “Yes, Ma’am,” and go on her own way. Or she will let it stand till it burns to the bottom of the kettle,—a most common termination of the experiment. The only way to make sure of the matter is either to import a French kettle, or to fit into an ordinary kettle a false bottom, such as any tinman may make, that shall leave a space of an inch or two between the meat and the fire. This kettle may be maintained as a constant habitué of the range, and into it the cook may be instructed to throw all the fibrous trimmings of meat, all the gristle, tendons, and bones, having previously broken up these last with a mallet.
Such a kettle will furnish the basis for clear, rich soups or other palatable dishes. Clear soup consists of the dissolved juices of the meat and gelatine of the bones, cleared from the fat and fibrous portions by straining when cold. The grease, which rises to the top of the fluid, may thus be easily removed. In a stew, on the contrary, you boil down this soup till it permeates the fibre which long exposure to heat has softened. All that remains, after the proper preparation of the fibre and juices, is the flavoring, and it is in this, particularly, that French soups excel those of America and England and all the world.
English and American soups are often heavy and hot with spices. There are appreciable tastes in them. They burn your mouth with cayenne or clove or allspice. You can tell at once what is in them, oftentimes to your sorrow. But a French soup has a flavor which one recognizes at once as delicious, yet not to be characterized as due to any single condiment; it is the just blending of many things. The same remark applies to all their stews, ragouts, and other delicate preparations. No cook will ever study these flavors; but perhaps many cooks’ mistresses may, and thus be able to impart delicacy and comfort to economy.
As to those things called hashes, commonly manufactured by unwatched, untaught cooks, out of the remains of yesterday’s repast, let us not dwell too closely on their memory,—compounds of meat, gristle, skin, fat, and burnt fibre, with a handful of pepper and salt flung at them, dredged with lumpy flour, watered from the spout of the tea-kettle, and left to simmer at the cook’s convenience while she is otherwise occupied. Such are the best performances a housekeeper can hope for from an untrained cook.
But the cunningly devised minces, the artful preparations choicely flavored, which may be made of yesterday’s repast,—by these is the true domestic artist known. No cook untaught by an educated brain ever makes these, and yet economy is a great gainer by them.
As regards the department of Vegetables, their number and variety in America are so great that a table might almost be furnished by these alone. Generally speaking, their cooking is a more simple art, and therefore more likely to be found satisfactorily performed, than that of meats. If only they are not drenched with rancid butter, their own native excellence makes itself known in most of the ordinary modes of preparation.
There is, however, one exception.
Our stanch old friend, the potato, is to other vegetables what bread is on the table. Like bread, it is held as a sort of sine-qua-non; like that, it may be made invariably palatable by a little care in a few plain particulars, through neglect of which it often becomes intolerable. The soggy, waxy, indigestible viand that often appears in the potato-dish is a down-right sacrifice of the better nature of this vegetable.
The potato, nutritive and harmless as it appears, belongs to a family suspected of very dangerous traits. It is a family-connection of the deadly-nightshade and other ill-reputed gentry, and sometimes shows strange proclivities to evil,—now breaking out uproariously, as in the noted potato-rot, and now more covertly, in various evil affections. For this reason scientific directors bid us beware of the water in which potatoes are boiled,—into which, it appears, the evil principle is drawn off; and they caution us not to shred them into stews without previously suffering the slices to lie for an hour or so in salt and water. These cautions are worth attention.
The most usual modes of preparing the potato for the table are by roasting or boiling. These processes are so simple that it is commonly supposed every cook understands them without special directions; and yet there is scarcely an uninstructed cook who can boil or roast a potato.
A good roasted potato is a delicacy worth a dozen compositions of the cook-book; yet when we ask for it, what burnt, shrivelled abortions are presented to us! Biddy rushes to her potato-basket and pours out two dozen of different sizes, some having in them three times the amount of matter of others. These being washed, she tumbles them into her oven at a leisure interval, and there lets them lie till it is time to serve breakfast, whenever that may be. As a result, if the largest are cooked, the smallest are presented in cinders, and the intermediate sizes are withered and watery. Nothing is so utterly ruined by a few moments of overdoing. That which at the right moment was plump with mealy richness, a quarter of an hour later shrivels and becomes watery,—and it is in this state that roast potatoes are most frequently served.
In the same manner we have seen boiled potatoes from an untaught cook coming upon the table like lumps of yellow wax,—and the same article, the day after, under the directions of a skilful mistress, appearing in snowy balls of powdery lightness. In the one case, they were thrown in their skins into water and suffered to soak or boil, as the case might be, at the cook’s leisure, and after they were boiled to stand in the water till she was ready to peel them. In the other case, the potatoes being first peeled were boiled as quickly as possible in salted water, which the moment they were done was drained off, and then they were gently shaken for a minute or two over the fire to dry them still more thoroughly. We have never yet seen the potato so depraved and given over to evil that could not be reclaimed by this mode of treatment.
As to fried potatoes, who that remembers the crisp, golden slices of the French restaurant, thin as wafers and light as snow-flakes, does not speak respectfully of them? What cousinship with these have those coarse, greasy masses of sliced potato, wholly soggy and partly burnt, to which we are treated under the name of fried potatoes à la America? In our cities the restaurants are introducing the French article to great acceptance, and to the vindication of the fair fame of this queen of vegetables.
Finally, I arrive at the last great head of my subject, to wit, Tea,—meaning thereby, as before observed, what our Hibernian friend did in the inquiry, “Will y’r Honor take ‘tay tay’ or coffee tay?”
I am not about to enter into the merits of the great tea-and-coffee controversy, or say whether these substances are or are not wholesome. I treat of them as actual existences, and speak only of the modes of making the most of them.
The French coffee is reputed the best in the world; and a thousand voices have asked, What is it about the French coffee?
In the first place, then, the French coffee is coffee, and not chiccory, or rye, or beans, or peas. In the second place, it is freshly roasted, whenever made,—roasted with great care and evenness in a little revolving cylinder which makes part of the furniture of every kitchen, and which keeps in the aroma of the berry. It is never overdone, so as to destroy the coffee-flavor, which is in nine cases out of ten the fault of the coffee we meet with. Then it is ground, and placed in a coffee-pot with a filter, through which it percolates in clear drops, the coffee-pot standing on a heated stove to maintain the temperature. The nose of the coffee-pot is stopped up to prevent the escape of the aroma during this process. The extract thus obtained is a perfectly clear, dark fluid, known as café noir, or black coffee. It is black only because of its strength, being in fact almost the very essential oil of coffee. A table-spoonful of this in boiled milk would make what is ordinarily called a strong cup of coffee. The boiled milk is prepared with no less care. It must be fresh and new, not merely warmed or even brought to the boiling-point, but slowly simmered till it attains a thick, creamy richness. The coffee mixed with this, and sweetened with that sparkling beet-root sugar which ornaments a French table, is the celebrated café-au-lait, the name of which has gone round the world.
As we look to France for the best coffee, so we must look to England for the perfection of tea. The tea-kettle is as much an English institution as aristocracy or the Prayer-Book; and when one wants to know exactly how tea should be made, one has only to ask how a fine old English housekeeper makes it.
The first article of her faith is that the water must not merely be hot, not merely have boiled a few moments since, but be actually boiling at the moment it touches the tea. Hence, though servants in England are vastly better trained than with us, this delicate mystery is seldom left to their hands. Tea-making belongs to the drawing-room, and high-born ladies preside at “the bubbling and loud-hissing urn,” and see that all due rites and solemnities are properly performed,—that the cups are hot, and that the infused tea waits the exact time before the libations commence. O, ye dear old English tea-tables, resorts of the kindest-hearted hospitality in the world! we still cherish your memory, even though you do not say pleasant things of us there. One of these days you will think better of us. Of late, the introduction of English breakfast-tea has raised a new sect among the tea-drinkers, reversing some of the old canons. Breakfast-tea must be boiled! Unlike the delicate article of olden time, which required only a momentary infusion to develop its richness, this requires a longer and severer treatment to bring out its strength,—thus confusing all the established usages, and throwing the work into the hands of the cook in the kitchen.
The faults of tea, as too commonly found at our hotels and boarding-houses, are that it is made in every way the reverse of what it should be. The water is hot, perhaps but not boiling; the tea has a general flat, stale, smoky taste, devoid of life or spirit; and it is served, usually, with thin milk, instead of cream. Cream is as essential to the richness of tea as of coffee. We could wish that the English fashion might generally prevail, of giving the traveller his own kettle of boiling water and his own tea-chest, and letting him make tea for himself. At all events, he would then be sure of one merit in his tea,—it would be hot, a very simple and obvious virtue, but one very seldom obtained.
Chocolate is a French and Spanish article, and one seldom served on American tables. We, in America, however, make an article every way equal to any which can be imported from Paris, and he who buys Baker’s best vanilla-chocolate may rest assured that no foreign land can furnish anything better. A very rich and delicious beverage may be made by dissolving this in milk slowly boiled down after the French fashion.
I have now gone over all the ground I laid out, as comprising the great first principles of cookery; and I would here modestly offer the opinion that a table where all these principles are carefully observed would need few dainties. The struggle after so-called delicacies comes from the poorness of common things. Perfect bread and butter would soon drive cake out of the field; it has done so in many families. Nevertheless, I have a word to say under the head of Confectionery, meaning by this the whole range of ornamental cookery,—or pastry, ices, jellies, preserves, etc. The art of making all these very perfectly is far better understood in America than the art of common cooking.
There are more women who know how to make good cake than good bread,—more who can furnish you with a good ice-cream than a well-cooked mutton-chop; a fair charlotte-russe is easier to come by than a perfect cup of coffee, and you shall find a sparkling jelly to your dessert where you sighed in vain for so simple a luxury as a well-cooked potato.
Our fair countrywomen might rest upon their laurels in these higher fields, and turn their great energy and ingenuity to the study of essentials. To do common things perfectly is far better worth our endeavor than to do uncommon things respectably. We Americans in many things as yet have been a little inclined to begin making our shirt at the ruffle; but, nevertheless, when we set about it, we can make the shirt as nicely as anybody,—it needs only that we turn our attention to it, resolved, that, ruffle or no ruffle, the shirt we will have.
I have also a few words to say as to the prevalent ideas in respect to French cookery. Having heard much of it, with no very distinct idea what it is, our people have somehow fallen into the notion that its forte lies in high spicing,—and so, when our cooks put a great abundance of clove, mace, nutmeg, and cinnamon into their preparations, they fancy that they are growing up to be French cooks. But the fact is, that the Americans and English are far more given to spicing than the French. Spices in our made dishes are abundant, and their taste is strongly pronounced. In living a year in France I forgot the taste of nutmeg, clove, and allspice, which had met me in so many dishes in America.
The thing may be briefly defined. The English and Americans deal in spices, the French in flavors,—flavors many and subtile, imitating often in their delicacy those subtile blendings which Nature produces in high-flavored fruits. The recipes of our cookery-books are most of them of English origin, coming down from the times of our phlegmatic ancestors, when the solid, burly, beefy growth of the foggy island required the heat of fiery condiments, and could digest heavy sweets. Witness the national recipe for plum-pudding, which may be rendered,—Take a pound of every indigestible substance you can think of, boil into a cannon-ball, and serve in flaming brandy. So of the Christmas mince-pie and many other national dishes. But in America, owing to our brighter skies and more fervid climate, we have developed an acute, nervous delicacy of temperament far more akin to that of France than of England.
Half of the recipes in our cook-books are mere murder to such constitutions and stomachs as we grow here. We require to ponder these things, and think how we in our climate and under our circumstances ought to live, and in doing so, we may, without accusation of foreign foppery, take some leaves from many foreign books.
But Christopher has prosed long enough. I must now read this to my wife, and see what she says.
XI.
OUR HOUSE.
OUR gallant Bob Stephens, into whose life-boat our Marianne has been received, has lately taken the mania of house-building into his head. Bob is somewhat fastidious, difficult to please, fond of domesticities and individualities; and such a man never can fit himself into a house built by another, and accordingly house-building has always been his favorite mental recreation. During all his courtship as much time was taken up in planning a future house as if he had money to build one; and all Marianne’s patterns, and the backs of half their letters, were scrawled with ground-plans and elevations. But latterly this chronic disposition has been quickened into an acute form by the falling-in of some few thousands to their domestic treasury,—left as the sole residuum of a painstaking old aunt, who took it into her head to make a will in Bob’s favor, leaving, among other good things, a nice little bit of land in a rural district half an hour’s railroad-ride from Boston.
So now ground-plans thicken, and my wife is being consulted morning, noon, and night; and I never come into the room without finding their heads close together over a paper, and hearing Bob expatiate on his favorite idea of a library. He appears to have got so far as this, that the ceiling is to be of carved oak, with ribs running to a boss over head, and finished mediævally with ultramarine blue and gilding,—and then away he goes sketching Gothic patterns of book-shelves which require only experienced carvers, and the wherewithal to pay them, to be the divinest things in the world.
Marianne is exercised about china-closets and pantries, and about a bedroom on the ground-floor,—for, like all other women of our days, she expects not to have strength enough to run up-stairs oftener than once or twice a week; and my wife, who is a native genius in this line, and has planned in her time dozens of houses for acquaintances, wherein they are at this moment living happily, goes over every day with her pencil and ruler the work of rearranging the plans, according as the ideas of the young couple veer and vary.
One day Bob is importuned to give two feet off from his library for a closet in the bedroom,—but resists like a Trojan. The next morning, being mollified by private domestic supplications, Bob yields, and my wife rubs out the lines of yesterday, two feet come off the library, and a closet is constructed. But now the parlor proves too narrow,—the parlor-wall must be moved two feet into the hall. Bob declares this will spoil the symmetry of the latter; and if there is anything he wants, it is a wide, generous, ample hall to step into when you open the front-door.
“Well, then,” says Marianne, “let’s put two feet more into the width of the house.”
“Can’t on account of the expense, you see,” says Bob. “You see every additional foot of outside wall necessitates so many more bricks, so much more flooring, so much more roofing, etc.”
And my wife, with thoughtful brow, looks over the plans, and considers how two feet more are to be got into the parlor without moving any of the walls.
“I say,” says Bob, bending over her shoulder, “here, take your two feet in the parlor, and put two more feet on to the other side of the hall-stairs”; and he dashes heavily with his pencil.
“O, Bob!” exclaims Marianne, “there are the kitchen-pantries! you ruin them,—and no place for the cellar-stairs!”
“Hang the pantries and cellar-stairs!” says Bob. “Mother must find a place for them somewhere else. I say the house must be roomy and cheerful, and pantries and those things may take care of themselves; they can be put somewhere well enough. No fear but you will find a place for them somewhere. What do you women always want such a great enormous kitchen for?”
“It is not any larger than is necessary,” said my wife, thoughtfully; “nothing is gained by taking off from it.”
“What if you should put it all down into a basement,” suggests Bob, “and so get it all out of sight together?”
“Never if it can be helped,” said my wife. “Basement-kitchens are necessary evils, only to be tolerated in cities where land is too dear to afford any other.”
So goes the discussion till the trio agree to sleep over it. The next morning an inspiration visits my wife’s pillow. She is up and seizes plans and paper, and before six o’clock has enlarged the parlor very cleverly, by throwing out a bow-window. So waxes and wanes the prospective house, innocently battered down and rebuilt with India-rubber and black-lead. Doors are cut out to-night, and walled up to-morrow; windows knocked out here and put in there, as some observer suggests possibilities of too much or too little draught. Now all seems finished, when, lo, a discovery! There is no fireplace nor stove-flue in my lady’s bedroom, and can be none without moving the bathing-room. Pencil and India-rubber are busy again, and for a while the whole house seems to threaten to fall to pieces with the confusion of the moving; the bath-room wanders like a ghost, now invading a closet, now threatening the tranquillity of the parlor, till at last it is laid by some unheard-of calculations of my wife’s, and sinks to rest in a place so much better that every body wonders it never was thought of before.
“Papa,” said Jenny, “it appears to me people don’t exactly know what they want when they build; why don’t you write a paper on house-building?”
“I have thought of it,” said I, with the air of a man called to settle some great reform. “It must be entirely because Christopher has not written that our young people and mamma are tangling themselves daily in webs which are untangled the next day.”
“You see,” said Jenny, “they have only just so much money, and they want everything they can think of under the sun. There’s Bob been studying architectural antiquities, and nobody knows what, and sketching all sorts of curly-whorlies; and Marianne has her notions about a parlor and boudoir and china-closets and bedroom-closets; and Bob wants a baronial hall; and mamma stands out for linen-closets and bathing-rooms and all that; and so among them all it will just end in getting them head over ears in debt.”
The thing struck me as not improbable.
“I don’t know, Jenny, whether my writing an article is going to prevent all this; but as my time in the ‘Atlantic’ is coming round, I may as well write on what I am obliged to think of, and so I will give a paper on the subject to enliven our next evening’s session.”
So that evening, when Bob and Marianne had dropped in as usual, and while the customary work of drawing and rubbing-out was going on at Mrs. Crowfield’s sofa, I produced my paper and read as follows:—
OUR HOUSE.
There is a place called “Our House,” which everybody knows of. The sailor talks of it in his dreams at sea. The wounded soldier, turning in his uneasy hospital-bed, brightens at the word; it is like the dropping of cool water in the desert, like the touch of cool fingers on a burning brow. “Our house,” he says feebly, and the light comes back into his dim eyes,—for all homely charities, all fond thoughts, all purities, all that man loves on earth or hopes for in heaven, rise with the word.
“Our house” may be in any style of architecture, low or high. It may be the brown old farm-house, with its tall well-sweep; or the one-story gambrel-roofed cottage; or the large, square, white house, with green blinds, under the wind-swung elms of a century; or it may be the log-cabin of the wilderness, with its one room,—still there is a spell in the memory of it beyond all conjurations. Its stone and brick and mortar are like no other; its very clapboards and shingles are dear to us, powerful to bring back the memories of early days, and all that is sacred in home-love.
“Papa is getting quite sentimental,” whispered Jenny, loud enough for me to hear. I shook my head at her impressively, and went on undaunted.
There is no one fact of our human existence that has a stronger influence upon us than the house we dwell in,—especially that in which our earlier and more impressible years are spent. The building and arrangement of a house influence the health, the comfort, the morals, the religion. There have been houses built so devoid of all consideration for the occupants, so rambling and hap-hazard in the disposal of rooms, so sunless and cheerless and wholly without snugness or privacy, as to make it seem impossible to live a joyous, generous, rational, religious family-life in them.
There are, we shame to say, in our cities things called houses, built and rented by people who walk erect and have the general air and manner of civilized and Christianized men, which are so inhuman in their building that they can only be called snares and traps for souls,—places where children cannot well escape growing up filthy and impure,—places where to form a home is impossible, and to live a decent, Christian life would require miraculous strength.
A celebrated British philanthropist, who had devoted much study to the dwellings of the poor, gave it as his opinion that temperance-societies were a hopeless undertaking in London, unless these dwellings underwent a transformation. They were so squalid, so dark, so comfortless, so constantly pressing upon the senses foulness, pain, and inconvenience, that it was only by being drugged with gin and opium that their miserable inhabitants could find heart to drag on life from day to day. He had himself tried the experiment of reforming a drunkard by taking him from one of these loathsome dens, and enabling him to rent a tenement in a block of model lodging-houses which had been built under his supervision. The young man had been a designer of figures for prints; he was of a delicate frame, and a nervous, susceptible temperament. Shut in one miserable room with his wife and little children, without the possibility of pure air, with only filthy, fetid water to drink, with the noise of other miserable families resounding through the thin partitions, what possibility was there of doing anything except by the help of stimulants, which for a brief hour lifted him above the perception of these miseries? Changed at once to a neat flat, where, for the same rent as his former den, he had three good rooms, with water for drinking, house-service, and bathing freely supplied, and the blessed sunshine and air coming in through windows well arranged for ventilation, he became in a few weeks a new man. In the charms of the little spot which he could call home, its quiet, its order, his former talent came back to him, and he found strength, in pure air and pure water and those purer thoughts of which they are the emblems, to abandon burning and stupefying stimulants.
The influence of dwelling-houses for good or for evil—their influence on the brain, the nerves, and, through these, on the heart and life—is one of those things that cannot be enough pondered by those who build houses to sell or rent.
Something more generous ought to inspire a man than merely the percentage which he can get for his money. He who would build houses should think a little on the subject. He should reflect what houses are for,—what they may be made to do for human beings. The great majority of houses in cities are not built by the indwellers themselves,—they are built for them by those who invest their money in this way, with little other thought than the percentage which the investment will return.
For persons of ample fortune there are, indeed, palatial residences, with all that wealth can do to render life delightful. But in that class of houses which must be the lot of the large majority, those which must be chosen by young men in the beginning of life, when means are comparatively restricted, there is yet wide room for thought and the judicious application of money.
In looking over houses to be rented by persons of moderate means, one cannot help longing to build,—one sees so many ways in which the same sum which built an inconvenient and unpleasant house might have been made to build a delightful one.
“That’s so!” said Bob, with emphasis. “Don’t you remember, Marianne, how many dismal, commonplace, shabby houses we trailed through?”
“Yes,” said Marianne. “You remember those houses with such little squeezed rooms and that flourishing staircase, with the colored-glass china-closet window, and no butler’s sink?”
“Yes,” said Bob; “and those astonishing, abominable stone abortions that adorned the door-steps. People do lay out a deal of money to make houses look ugly, it must be confessed.”
“One would willingly,” said Marianne, “dispense with frightful stone ornaments in front, and with heavy mouldings inside, which are of no possible use or beauty, and with showy plaster cornices and centre-pieces in the parlor-ceilings, and even with marble mantels, for the luxury of hot and cold water in each chamber, and a couple of comfortable bath-rooms. Then, the disposition of windows and doors is so wholly without regard to convenience! How often we find rooms, meant for bedrooms, where really there is no good place for either bed or dressing-table!”
Here my wife looked up, having just finished redrawing the plans to the latest alteration.
“One of the greatest reforms that could be, in these reforming days,” she observed, “would be to have women architects. The mischief with houses built to rent is that they are all mere male contrivances. No woman would ever plan chambers where there is no earthly place to set a bed except against a window or door, or waste the room in entries that might be made into closets. I don’t see, for my part, apropos to the modern movement for opening new professions to the female sex, why there should not be well-educated female architects. The planning and arrangement of houses, and the laying-out of grounds, are a fair subject of womanly knowledge and taste. It is the teaching of Nature. What would anybody think of a bluebird’s nest that had been built entirely by Mr. Blue, without the help of his wife?”
“My dear,” said I, “you must positively send a paper on this subject to the next Woman’s-Rights Convention.”
“I am of Sojourner Truth’s opinion,” said my wife,—“that the best way to prove the propriety of one’s doing anything is to go and do it. A woman who should have energy to go through the preparatory studies and set to work in this field would, I am sure, soon find employment.”
“If she did as well as you would do, my dear,” said I. “There are plenty of young women in our Boston high-schools who are going through higher fields of mathematics than are required by the architect, and the schools for design show the flexibility and fertility of the female pencil. The thing appears to me altogether more feasible than many other openings which have been suggested to woman.”
“Well,” said Jenny, “isn’t papa ever to go on with his paper?”
I continued:—
What ought “our house” to be? Could any other question be asked admitting in its details of such varied answers,—answers various as the means, the character, and situation of different individuals? But there are great wants pertaining to every human being, into which all lesser ones run. There are things in a house that every one, high or low, rich or poor, ought, according to his means, to seek. I think I shall class them according to the elemental division of the old philosophers,—Fire, Air, Earth, and Water. These form the groundwork of this need-be,—the sine-qua-nons of a house.
“Fire, air, earth, and water! I don’t understand,” said Jenny.
“Wait a little till you do, then,” said I. “I will try to make my meaning plain.”
The first object of a house is shelter from the elements. This object is effected by a tent or wigwam which keeps off rain and wind. The first disadvantage of this shelter is, that the vital air which you take into your lungs, and on the purity of which depends the purity of blood and brain and nerve, is vitiated. In the wigwam or tent you are constantly taking in poison, more or less active, with every inspiration. Napoleon had his army sleep without tents. He stated, that from experience, he found it more healthy, and wonderful have been the instances of delicate persons gaining constantly in vigor from being obliged, in the midst of hardships, to sleep constantly in the open air. Now the first problem in house-building is to combine the advantage of shelter with the fresh elasticity of out-door air. I am not going to give here a treatise on ventilation, but merely to say, in general terms, that the first object of a house-builder or contriver should be to make a healthy house; and the first requisite of a healthy house is a pure, sweet, elastic air.
I am in favor, therefore, of those plans of house-building which have wide central spaces, whether halls or courts, into which all the rooms open, and which necessarily preserve a body of fresh air for the use of them all. In hot climates this is the object of the central court which cuts into the body of the house, with its fountain and flowers, and its galleries, into which the various apartments open. When people are restricted for space, and cannot afford to give up wide central portions of the house for the mere purposes of passage, this central hall can be made a pleasant sitting-room. With tables, chairs, bookcases, and sofas comfortably disposed, this ample central room above and below is, in many respects, the most agreeable lounging-room of the house; while the parlors below and the chambers above, opening upon it, form agreeable withdrawing-rooms for purposes of greater privacy.
It is customary with many persons to sleep with bedroom windows open,—a very imperfect and often dangerous mode of procuring that supply of fresh air which a sleeping-room requires. In a house constructed in the manner indicated, windows might be freely left open in these central halls, producing there a constant movement of air, and the doors of the bedrooms placed ajar, when a very slight opening in the windows would create a free circulation through the apartments.
In the planning of a house, thought should be had as to the general disposition of the windows, and the quarters from which favoring breezes may be expected should be carefully considered. Windows should be so arranged that draughts of air can be thrown quite through and across the house. How often have we seen pale mothers and drooping babes fanning and panting during some of our hot days on the sunny side of a house, while the breeze that should have cooled them beat in vain against a dead wall! One longs sometimes to knock holes through partitions, and let in the air of heaven.
No other gift of God, so precious, so inspiring, is treated with such utter irreverence and contempt in the calculations of us mortals as this same air of heaven. A sermon on oxygen, if one had a preacher who understood the subject, might do more to repress sin than the most orthodox discourse to show when and how and why sin came. A minister gets up in a crowded lecture-room, where the mephitic air almost makes the candles burn blue, and bewails the deadness of the church,—the church the while, drugged by the poisoned air, growing sleepier and sleepier, though they feel dreadfully wicked for being so.
Little Jim, who, fresh from his afternoon’s ramble in the fields, last evening said his prayers dutifully, and lay down to sleep in a most Christian frame, this morning sits up in bed with his hair bristling with crossness, strikes at his nurse, and declares he won’t say his prayers,—that he don’t want to be good. The simple difference is, that the child, having slept in a close box of a room, his brain all night fed by poison, is in a mild state of moral insanity. Delicate women remark that it takes them till eleven or twelve o’clock to get up their strength in the morning. Query,—Do they sleep with closed windows and doors, and with heavy bed-curtains?
The houses built by our ancestors were better ventilated in certain respects than modern ones, with all their improvements. The great central chimney, with its open fireplaces in the different rooms, created a constant current which carried off foul and vitiated air. In these days, how common is it to provide rooms with only a flue for a stove! This flue is kept shut in summer, and in winter opened only to admit a close stove, which burns away the vital portion of the air quite as fast as the occupants breathe it away. The sealing-up of fireplaces and introduction of air-tight stoves may, doubtless, be a saving of fuel: it saves, too, more than that; in thousands and thousands of cases it has saved people from all further human wants, and put an end forever to any needs short of the six feet of narrow earth which are man’s only inalienable property. In other words, since the invention of air-tight stoves, thousands have died of slow poison. It is a terrible thing to reflect upon, that our northern winters last from November to May, six long months, in which many families confine themselves to one room, of which every window-crack has been carefully calked to make it air-tight, where an air-tight stove keeps the atmosphere at a temperature between eighty and ninety, and the inmates sitting there with all their winter clothes on become enervated both by the heat and by the poisoned air, for which there is no escape but the occasional opening of a door.
It is no wonder that the first result of all this is such a delicacy of skin and lungs that about half the inmates are obliged to give up going into the open air during the six cold months, because they invariably catch cold, if they do so. It is no wonder that the cold caught about the first of December has by the first of March become a fixed consumption, and that the opening of the spring, which ought to bring life and health, in so many cases brings death.
We hear of the lean condition in which the poor bears emerge from their six-months’ wintering, during which they subsist on the fat which they have acquired the previous summer. Even so in our long winters, multitudes of delicate people subsist on the daily waning strength which they acquired in the season when windows and doors were open, and fresh air was a constant luxury. No wonder we hear of spring fever and spring biliousness, and have thousands of nostrums for clearing the blood in the spring. All these things are the pantings and palpitations of a system run down under slow poison, unable to get a step farther. Better, far better, the old houses of the olden time, with their great roaring fires, and their bedrooms where the snow came in and the wintry winds whistled. Then, to be sure, you froze your back while you burned your face, your water froze nightly in your pitcher, your breath congealed in ice-wreaths on the blankets, and you could write your name on the pretty snow-wreath that had sifted in through the window-cracks. But you woke full of life and vigor,—you looked out into whirling snow-storms without a shiver, and thought nothing of plunging through drifts as high as your head on your daily way to school. You jingled in sleighs, you snowballed, you lived in snow like a snow-bird, and your blood coursed and tingled, in full tide of good, merry, real life, through your veins,—none of the slow-creeping, black blood which clogs the brain and lies like a weight on the vital wheels!
“Mercy upon us, papa!” said Jenny, “I hope we need not go back to such houses!”
“No, my dear,” I replied. “I only said that such houses were better than those which are all winter closed by double windows and burnt-out air-tight stoves.”
The perfect house is one in which there is a constant escape of every foul and vitiated particle of air through one opening, while a constant supply of fresh out-door air is admitted by another. In winter, this out-door air must pass through some process by which it is brought up to a temperate warmth.
Take a single room, and suppose on one side a current of out-door air which has been warmed by passing through the air-chamber of a modern furnace. Its temperature need not be above sixty-five,—it answers breathing purposes better at that. On the other side of the room let there be an open wood-or coal-fire. One cannot conceive the purposes of warmth and ventilation more perfectly combined.
Suppose a house with a great central hall, into which a current of fresh, temperately warmed air is continually pouring. Each chamber opening upon this hall has a chimney up whose flue the rarefied air is constantly passing, drawing up with it all the foul and poisonous gases. That house is well ventilated, and in a way that need bring no dangerous draughts upon the most delicate invalid. For the better securing of privacy in sleeping-rooms, we have seen two doors employed, one of which is made with slats, like a window-blind, so that air is freely transmitted without exposing the interior.
When we speak of fresh air, we insist on the full rigor of the term. It must not be the air of a cellar, heavily laden with the poisonous nitrogen of turnips and cabbages, but good, fresh, out-door air from a cold-air pipe, so placed as not to get the lower stratum near the ground, where heavy damps and exhalations collect, but high up, in just the clearest and most elastic region.
The conclusion of the whole matter is, that as all of man’s and woman’s peace and comfort, all their love, all their amiability, all their religion, have got to come to them, while they live in this world, through the medium of the brain,—and as black, uncleansed blood acts on the brain as a poison, and as no other than black, uncleansed blood can be got by the lungs out of impure air,—the first object of the man who builds a house is to secure a pure and healthy atmosphere therein.
Therefore, in allotting expenses, set this down as a must-be: “Our house must have fresh air,—everywhere, at all times, winter and summer.” Whether we have stone facings or no,—whether our parlor has cornices or marble mantles or no,—whether our doors are machine-made or hand-made. All our fixtures shall be of the plainest and simplest, but we will have fresh air. We will open our door with a latch and string, if we cannot afford lock and knob and fresh air too,—but in our house we will live cleanly and Christianly. We will no more breathe the foul air rejected from a neighbor’s lungs than we will use a neighbor’s tooth-brush and hair-brush. Such is the first essential of “our house,”—the first great element of human health and happiness,—Air.
“I say, Marianne,” said Bob, “have we got fireplaces in our chambers?”
“Mamma took care of that,” said Marianne.
“You may be quite sure,” said I, “if your mother has had a hand in planning your house, that the ventilation is cared for.”
It must be confessed that Bob’s principal idea in a house had been a Gothic library, and his mind had labored more on the possibility of adapting some favorite bits from the baronial antiquities to modern needs than on anything so terrestrial as air. Therefore he awoke as from a dream, and taking two or three monstrous inhalations, he seized the plans and began looking over them with new energy. Meanwhile I went on with my prelection.
The second great vital element for which provision must be made in “our house” is Fire. By which I do not mean merely artificial fire, but fire in all its extent and branches,—the heavenly fire which God sends us daily on the bright wings of sunbeams, as well as the mimic fires by which we warm our dwellings, cook our food, and light our nightly darkness.
To begin, then, with heavenly fire or sunshine. If God’s gift of vital air is neglected and undervalued, His gift of sunshine appears to be hated. There are many houses where not a cent has been expended on ventilation, but where hundreds of dollars have been freely lavished to keep out the sunshine. The chamber, truly, is tight as a box,—it has no fireplace, not even a ventilator opening into the stove-flue; but, oh, joy and gladness! it has outside blinds and inside folding-shutters, so that in the brightest of days we may create there a darkness that may be felt. To observe the generality of New-England houses, a spectator might imagine they were planned for the torrid zone, where the great object is to keep out a furnace-draught of burning air.
But let us look over the months of our calendar. In which of them do we not need fires on our hearths? We will venture to say that from October to June all families, whether they actually have it or not, would be the more comfortable for a morning and evening fire. For eight months in the year the weather varies on the scale of cool, cold, colder, and freezing; and for all the four other months what is the number of days that really require the torrid-zone system of shutting up houses? We all know that extreme heat is the exception, and not the rule.
Yet let anybody travel, as I did last year, through the valley of the Connecticut, and observe the houses. All clean and white and neat and well-to-do, with their turfy yards and their breezy great elms,—but all shut up from basement to attic, as if the inmates had all sold out and gone to China. Not a window-blind open above or below. Is the house inhabited? No,—yes,—there is a faint stream of blue smoke from the kitchen-chimney, and half a window-blind open in some distant back-part of the house. They are living there in the dim shadows, bleaching like potato-sprouts in the cellar.
“I can tell you why they do it, papa,” said Jenny,—“It’s the flies, and flies are certainly worthy to be one of the plagues of Egypt. I can’t myself blame people that shut up their rooms and darken their houses in fly-time,—do you, mamma?”
“Not in extreme cases; though I think there is but a short season when this is necessary; yet the habit of shutting up lasts the year round, and gives to New-England villages that dead, silent, cold, uninhabited look which is so peculiar.
“The one fact that a traveller would gather in passing through our villages would be this,” said I, “that the people live in their houses and in the dark. Rarely do you see doors and windows open, people sitting at them, chairs in the yard, and signs that the inhabitants are living out-of-doors.”
“Well,” said Jenny, “I have told you why, for I have been at Uncle Peter’s in summer, and aunt does her spring-cleaning in May, and then she shuts all the blinds and drops all the curtains, and the house stays clean till October. That’s the whole of it. If she had all her windows open, there would be paint and windows to be cleaned every week; and who is to do it? For my part, I can’t much blame her.”
“Well,” said I, “I have my doubts about the sovereign efficacy of living in the dark, even if the great object of existence were to be rid of flies. I remember, during this same journey, stopping for a day or two at a country boarding-house which was dark as Egypt from cellar to garret. The long, dim, gloomy dining-room was first closed by outside blinds, and then by impenetrable paper curtains, notwithstanding which it swarmed and buzzed like a beehive. You found where the cake-plate was by the buzz which your hand made, if you chanced to reach in that direction. It was disagreeable, because in the darkness flies could not always be distinguished from huckleberries; and I couldn’t help wishing, that, since we must have the flies, we might at last have the light and air to console us under them. People darken their rooms and shut up every avenue of out-door enjoyment, and sit and think of nothing but flies; in fact, flies are all they have left. No wonder they become morbid on the subject.”
“Well, now, papa talks just like a man, doesn’t he?” said Jenny. “He hasn’t the responsibility of keeping things clean. I wonder what he would do, if he were a housekeeper.”
“Do? I will tell you. I would do the best I could. I would shut my eyes on fly-specks, and open them on the beauties of Nature. I would let the cheerful sun in all day long, in all but the few summer days when coolness is the one thing needful: those days may be soon numbered every year. I would make a calculation in the spring how much it would cost to hire a woman to keep my windows and paint clean, and I would do with one less gown and have her; and when I had spent all I could afford on cleaning windows and paint, I would harden my heart and turn off my eyes, and enjoy my sunshine, and my fresh air, my breezes, and all that can be seen through the picture-windows of an open, airy house, and snap my fingers at the flies. There you have it.”
“Papa’s hobby is sunshine,” said Marianne.
“Why shouldn’t it be? Was God mistaken, when He made the sun? Did He make him for us to hold a life’s battle with? Is that vital power which reddens the cheek of the peach and pours sweetness through the fruits and flowers of no use to us? Look at plants that grow without sun,—wan, pale, long-visaged, holding feeble, imploring hands of supplication towards the light. Can human beings afford to throw away a vitalizing force so pungent, so exhilarating? You remember the experiment of a prison, where one row of cells had daily sunshine, and the others none. With the same regimen, the same cleanliness, the same care, the inmates of the sunless cells were visited with sickness and death in double measure. Our whole population in New England are groaning and suffering under afflictions, the result of a depressed vitality,—neuralgia, with a new ache for every day of the year, rheumatism, consumption, general debility; for all these a thousand nostrums are daily advertised, and money enough is spent on them to equip an army, while we are fighting against, wasting, and throwing away with both hands that blessed influence which comes nearest to pure vitality of anything God has given.
“Who is it that the Bible describes as a sun, arising with healing in his wings? Surely, that sunshine which is the chosen type and image of His love must be healing through all the recesses of our daily life, drying damp and mould, defending from moth and rust, sweetening ill smells, clearing from the nerves the vapors of melancholy, making life cheery. If I did not know Him, I should certainly adore and worship the sun, the most blessed and beautiful image of Him among things visible! In the land of Egypt, in the day of God’s wrath, there was darkness, but in the land of Goshen there was light. I am a Goshenite, and mean to walk in the light, and forswear the works of darkness. But to proceed with our reading.”
“Our house” shall be set on a southeast line, so that there shall not be a sunless room in it, and windows shall be so arranged that it can be traversed and transpierced through and through with those bright shafts of light which come straight from God.
“Our house” shall not be blockaded with a dank, dripping mass of shrubbery set plumb against the windows, keeping out light and air. There shall be room all round it for breezes to sweep, and sunshine to sweeten and dry and vivify; and I would warn all good souls who begin life by setting out two little evergreen-trees within a foot of each of their front-windows, that these trees will grow and increase till their front-rooms will be brooded over by a sombre, stifling shadow fit only for ravens to croak in.
One would think, by the way some people hasten to convert a very narrow front-yard into a dismal jungle, that the only danger of our New England climate was sunstroke. Ah, in those drizzling months which form at least one half of our life here, what sullen, censorious, uncomfortable, unhealthy thoughts are bred of living in dark, chilly rooms, behind such dripping thickets? Our neighbors’ faults assume a deeper hue,—life seems a dismal thing,—our very religion grows mouldy.
My idea of a house is, that, as far as is consistent with shelter and reasonable privacy, it should give you on first entering an open, breezy, out-door freshness of sensation. Every window should be a picture; sun and trees and clouds and green grass should seem never to be far from us. “Our house” may shade but not darken us. “Our house” shall have bow-windows, many, sunny, and airy,—not for the purpose of being cleaned and shut up, but to be open and enjoyed. There shall be long verandahs above and below, where invalids may walk dry-shod, and enjoy open-air recreation in wettest weather. In short, I will try to have “our house” combine as far as possible the sunny, joyous, fresh life of a gypsy in the fields and woods with the quiet and neatness and comfort and shelter of a roof, rooms, floors, and carpets.
After heavenly fire, I have a word to say of earthly, artificial fires. Furnaces, whether of hot water, steam, or hot air, are all healthy and admirable provisions for warming our houses during the eight or nine months of our year that we must have artificial heat, if only, as I have said, fireplaces keep up a current of ventilation.
The kitchen-range with its water-back I humbly salute. It is a great throbbing heart, and sends its warm tides of cleansing, comforting fluid all through the house. One could wish that this friendly dragon could be in some way moderated in his appetite for coal,—he does consume without mercy, it must be confessed,—but then great is the work he has to do. At any hour of day or night, in the most distant part of your house, you have but to turn a stop-cock and your red dragon sends you hot water for your needs; your washing-day becomes a mere play-day; your pantry has its ever-ready supply; and then, by a little judicious care in arranging apartments and economizing heat, a range may make two or three chambers comfortable in winter weather. A range with a water-back is among the must-bes in “our house.”
Then, as to the evening light,—I know nothing as yet better than gas, where it can be had. I would certainly not have a house without it. The great objection to it is the danger of its escape through imperfect fixtures. But it must not do this; a fluid that kills a tree or a plant with one breath must certainly be a dangerous ingredient in the atmosphere, and if admitted into houses, must be introduced with every safeguard.
There are families living in the country who make their own gas by a very simple process. This is worth an inquiry from those who build. There are also contrivances now advertised, with good testimonials, of domestic machines for generating gas, said to be perfectly safe, simple to be managed, and producing a light superior to that of the city gas-works. This also is worth an inquiry when “our house” is to be in the country.
And now I come to the next great vital element for which “our house” must provide,—Water. “Water, water, everywhere,”—it must be plentiful, it must be easy to get at, it must be pure. Our ancestors had some excellent ideas in home-living and house-building. Their houses were, generally speaking, very sensibly contrived,—roomy, airy, and comfortable; but in their water-arrangements they had little mercy or womankind. The well was out in the yard; and in winter one must flounder through snow and bring up the ice-bound bucket, before one could fill the tea-kettle for breakfast. For a sovereign princess of the republic this was hardly respectful or respectable. Wells have come somewhat nearer in modern times; but the idea of a constant supply of fresh water by the simple turning of a stop-cock has not yet visited the great body of our houses. Were we free to build “our house” just as we wish it, there should be a bath-room to every two or three inmates, and the hot and cold water should circulate to every chamber.
Among our must-bes, we would lay by a generous sum for plumbing. Let us have our bath-rooms, and our arrangements for cleanliness and health in kitchen and pantry; and afterwards let the quality of our lumber and the style of our finishings be according to the sum we have left. The power to command a warm bath in a house at any hour of day or night is better in bringing up a family of children than any amount of ready medicine. In three-quarters of childish ailments the warm bath is an almost immediate remedy. Bad colds, incipient fevers, rheumatisms, convulsions, neuralgias innumerable, are washed off in their first beginnings, and run down the lead pipes into oblivion. Have, then, O friend, all the water in your house that you can afford, and enlarge your ideas of the worth of it, that you may afford a great deal. A bathing-room is nothing to you that requires an hour of lifting and fire-making to prepare it for use. The apparatus is too cumbrous,—you do not turn to it. But when your chamber opens upon a neat, quiet little nook, and you have only to turn your stop-cocks and all is ready, your remedy is at hand, you use it constantly. You are waked in the night by a scream, and find little Tom sitting up, wild with burning fever. In three minutes he is in the bath, quieted and comfortable; you get him back, cooled and tranquil, to his little crib, and in the morning he wakes as if nothing had happened.
Why should not so invaluable and simple a remedy for disease, such a preservative of health, such a comfort, such a stimulus, be considered as much a matter-of-course in a house as a kitchen-chimney? At least there should be one bath-room always in order, so arranged that all the family can have access to it, if one cannot afford the luxury of many.
A house in which water is universally and skilfully distributed is so much easier to take care of as almost to verify the saying of a friend, that his house was so contrived that it did its own work: one had better do without carpets on the floors, without stuffed sofas and rocking-chairs, and secure this.
“Well, papa,” said Marianne, “you have made out all your four elements in your house, except one. I can’t imagine what you want of earth.”
“I thought,” said Jenny, “that the less of our common mother we had in our houses, the better housekeepers we were.”
“My dears,” said I, “we philosophers must give an occasional dip into the mystical, and say something apparently absurd for the purpose of explaining that we mean nothing in particular by it. It gives common people an idea of our sagacity, to find how clear we come out of our apparent contradictions and absurdities. Listen.”
For the fourth requisite of “our house,” Earth, let me point you to your mother’s plant-window, and beg you to remember the fact that through our long, dreary winters we are never a month without flowers, and the vivid interest which always attaches to growing things. The perfect house, as I conceive it, is to combine as many of the advantages of living out of doors as may be consistent with warmth and shelter, and one of these is the sympathy with green and growing things. Plants are nearer in their relations to human health and vigor than is often imagined. The cheerfulness that well-kept plants impart to a room comes not merely from gratification of the eye,—there is a healthful exhalation from them, they are a corrective of the impurities of the atmosphere. Plants, too, are valuable as tests of the vitality of the atmosphere; their drooping and failure convey to us information that something is amiss with it. A lady once told me that she could never raise plants in her parlors on account of the gas and anthracite coal. I answered, “Are you not afraid to live and bring up your children in an atmosphere which blights your plants?” If the gas escapes from the pipes, and the red-hot anthracite coal or the red-hot air-tight stove burns out all the vital part of the air, so that healthy plants in a few days wither and begin to drop their leaves, it is a sign that the air must be looked to and reformed. It is a fatal augury for a room that plants cannot be made to thrive in it. Plants should not turn pale, be long-jointed, long-leaved, and spindling; and where they grow in this way, we may be certain that there is a want of vitality for human beings. But where plants appear as they do in the open air, with vigorous, stocky growth, and short-stemmed, deep-green leaves, we may believe the conditions of that atmosphere are healthy for human lungs.
It is pleasant to see how the custom of plant-growing has spread through our country. In how many farm-house windows do we see petunias and nasturtiums vivid with bloom while snows are whirling without, and how much brightness have those cheap enjoyments shed on the lives of those who cared for them! We do not believe there is a human being who would not become a passionate lover of plants, if circumstances once made it imperative to tend upon and watch the growth of one. The history of Picciola for substance has been lived over and over by many a man and woman who once did not know that there was a particle of plant-love in their souls. But to the proper care of plants in pots there are many hindrances and drawbacks. The dust chokes the little pores of their green lungs, and they require constant showering; and to carry all one’s plants to a sink or porch for this purpose is a labor which many will not endure. Consequently plants often do not get a showering once a month! We should try to imitate more closely the action of Mother Nature, who washes every green child of hers nightly with dews, which lie glittering on its leaves till morning.
“Yes, there it is!” said Jenny. “I think I could manage with plants, if it were not for this eternal showering and washing they seem to require to keep them fresh. They are always tempting one to spatter the carpet and surrounding furniture, which are not equally benefited by the libation.”
“It is partly for that very reason,” I replied, “that the plan of ‘our house’ provides for the introduction of Mother Earth, as you will see.”
A perfect house, according to my idea, should always include in it a little compartment where plants can be kept, can be watered, can be defended from the dust, and have the sunshine and all the conditions of growth.
People have generally supposed a conservatory to be one of the last trappings of wealth,—something not to be thought of for those in modest circumstances. But is this so? You have a bow-window in your parlor. Leave out the flooring, fill the space with rich earth, close it from the parlor by glass doors, and you have room for enough plants and flowers to keep you gay and happy all winter. If on the south side, where the sunbeams have power, it requires no heat but that which warms the parlor; and the comfort of it is incalculable, and the expense a mere trifle greater than that of the bow-window alone.
In larger houses a larger space might be appropriated in this way. We will not call it a conservatory, because that name suggests ideas of gardeners, and mysteries of culture and rare plants, which bring all sorts of care and expense in their train. We would rather call it a greenery, a room floored with earth, with glass sides to admit the sun,—and let it open on as many other rooms of the house as possible.
Why should not the dining-room and parlor be all winter connected by a spot of green and flowers, with plants, mosses, and ferns for the shadowy portions, and such simple blooms as petunias and nasturtiums garlanding the sunny portion near the windows? If near the water-works, this greenery might be enlivened by the play of a fountain, whose constant spray would give that softness to the air which is so often burned away by the dry heat of the furnace.
“And do you really think, papa, that houses built in this way are a practical result to be aimed at?” said Jenny. “To me it seems like a dream of the Alhambra.”
“Yet I happen to have seen real people in our day living in just such a house,” said I. “I could point you, this very hour, to a cottage, which in style of building is the plainest possible, which unites many of the best ideas of a true house. My dear, can you sketch the ground plan of that house we saw in Brighton?”
“Here it is,” said my wife, after a few dashes with her pencil,—“an inexpensive house, yet one of the pleasantest I ever saw.”
c, China-closet. p, Passage. d,
Kitchen-closet.
“This cottage, which might, at the rate of prices before the war, have been built for five thousand dollars, has many of the requirements which I seek for a house. It has two stories, and a tier of very pleasant attic-rooms, two bathing-rooms, and the water carried into each story. The parlor and dining-room both look into a little bower, where a fountain is ever playing into a little marble basin, and which all the year through has its green and bloom. It is heated simply from the furnace by a register, like any other room of the house, and requires no more care than a delicate woman could easily give. The brightness and cheerfulness it brings during our long, dreary winters is incredible.”
But one caution is necessary in all such appendages. The earth must be thoroughly underdrained to prevent the vapors of stagnant water, and have a large admixture of broken charcoal to obviate the consequences of vegetable decomposition. Great care must be taken that there be no leaves left to fall and decay on the ground, since vegetable exhalations poison the air. With these precautions such a plot will soften and purify the air of a house.
Where the means do not allow even so small a conservatory, a recessed window might be fitted with a deep box, which should have a drain-pipe at the bottom, and a thick layer of broken charcoal and gravel, with a mixture of fine wood-soil and sand, for the top stratum. Here ivies may be planted, which will run and twine and strike their little tendrils here and there, and give the room in time the aspect of a bower; the various greenhouse nasturtiums will make winter gorgeous with blossoms. In windows unblest by sunshine—and, alas, such are many!—one can cultivate ferns and mosses; the winter-growing ferns, of which there are many varieties, can be mixed with mosses and woodland flowers.
Early in February, when the cheerless frosts of winter seem most wearisome, the common blue violet, wood-anemone, hepatica, or rock-columbine, if planted in this way, will begin to bloom. The common partridge-berry, with its brilliant scarlet fruit and dark green leaves, will also grow finely in such situations, and have a beautiful effect. These things require daily showering to keep them fresh, and the moisture arising from them will soften and freshen the too dry air of heated winter rooms.
Thus I have been through my four essential elements in house-building,—air, fire, water, and earth. I would provide for these before anything else. After they are secured, I would gratify my taste and fancy as far as possible in other ways. I quite agree with Bob in hating commonplace houses, and longing for some little bit of architectural effect; and I grieve profoundly that every step in that direction must cost so much. I have also a taste for niceness of finish. I have no objection to silver-plated door-locks and hinges, none to windows which are an entire plate of clear glass. I congratulate neighbors who are so fortunate as to be able to get them; and after I have put all the essentials into a house, I would have these too, if I had the means.
But if all my wood-work were to be without groove or moulding, if my mantels were to be of simple wood, if my doors were all to be machine-made, and my lumber of the second quality, I would have my bath-rooms, my conservatory, my sunny bow-windows, and my perfect ventilation; and my house would then be so pleasant, and every one in it in such a cheerful mood, that it would verily seem to be ceiled with cedar.
Speaking of ceiling with cedar, I have one thing more to say. We Americans have a country abounding in beautiful timber, of whose beauties we know nothing, on account of the pernicious and stupid habit of covering it with white paint.
The celebrated zebra-wood with its golden stripes cannot exceed in quaint beauty the grain of unpainted chestnut, prepared simply with a coat or two of oil. The butternut has a rich golden brown, the very darling color of painters,—a shade so rich, and grain so beautiful, that it is of itself as charming to look at as a rich picture. The black-walnut, with its heavy depth of tone, works in well as an adjunct; and as to oak, what can we say enough of its quaint and many shadings? Even common pine, which has been considered not decent to look upon till hastily shrouded in a friendly blanket of white paint, has, when oiled and varnished, the beauty of satin-wood. The second quality of pine, which has what are called shakes in it, under this mode of treatment often shows clouds and veins equal in beauty to the choicest woods. The cost of such a finish is greatly less than that of the old method; and it saves those days and weeks of cleaning which are demanded by white paint, while its general tone is softer and more harmonious. Experiments in color may be tried in the combination of these woods, which at small expense produce the most charming effects.
As to paper-hangings, we are proud to say that our American manufacturers now furnish all that can be desired. There are some branches of design where artistic, ingenious France must still excel us; but whoso has a house to fit up, let him first look at what his own country has to show, and he will be astonished.
There is one topic in house-building on which I would add a few words. The difficulty of procuring and keeping good servants, which must long be one of our chief domestic troubles, warns us so to arrange our houses that we shall need as few as possible. There is the greatest conceivable difference in the planning and building of houses as to the amount of work which will be necessary to keep them in respectable condition. Some houses require a perfect staff of house-maids;—there are plated hinges to be rubbed, paint to be cleaned, with intricacies of moulding and carving which daily consume hours of dusting to preserve them from a slovenly look. Simple finish, unpainted wood, a general distribution of water through the dwelling, will enable a very large house to be cared for by one pair of hands, and yet maintain a creditable appearance.
In kitchens one servant may perform the work of two by a close packing of all the conveniences for cooking and such arrangements as shall save time and steps. Washing-day may be divested of its terrors by suitable provisions for water, hot and cold, by wringers, which save at once the strength of the linen and of the laundress, and by drying-closets connected with ranges, where articles can in a few moments be perfectly dried. These, with the use of a small mangle, such as is now common in America, reduce the labors of the laundry one half.
There are many more things which might be said of “our house,” and Christopher may, perhaps, find some other opportunity to say them. For the present his pen is tired and ceaseth.
XII.
HOME RELIGION.
IT was Sunday evening, and our little circle were convened by my study-fireside, where a crackling hickory fire proclaimed the fall of the year to be coming on, and cold weather impending. Sunday evenings, my married boys and girls are fond of coming home and gathering round the old hearthstone, and “making believe” that they are children again. We get out the old-fashioned music-books, and sing old hymns to very old tunes, and my wife and her matron daughters talk about the babies in the intervals; and we discourse of the sermon, and of the choir, and all the general outworks of good pious things which Sunday suggests.
“Papa,” said Marianne, “you are closing up your House and Home Papers, are you not?”
“Yes,—I am come to the last one, for this year at least.”
“My dear,” said my wife, “there is one subject you haven’t touched on yet; you ought not to close the year without it; no house and home can be complete without Religion: you should write a paper on Home Religion.”
My wife, as you may have seen in these papers, is an old-fashioned woman, something of a conservative. I am, I confess, rather given to progress and speculation; but I feel always as if I were going on in these ways with a string round my waist, and my wife’s hand steadily pulling me back into the old paths. My wife is a steady, Bible-reading, Sabbath-keeping woman, cherishing the memory of her fathers, and loving to do as they did,—believing, for the most part, that the paths well beaten by righteous feet are safest, even though much walking therein has worn away the grass and flowers. Nevertheless, she has an indulgent ear for all that gives promise of bettering anybody or anything, and therefore is not severe on any new methods that may arise in our progressive days of accomplishing old good objects.
“There must be a home religion,” said my wife.
“I believe in home religion,” said Bob Stephens,—“but not in the outward show of it. The best sort of religion is that which one keeps at the bottom of his heart, and which goes up thence quietly through all his actions, and not the kind that comes through a certain routine of forms and ceremonies. Do you suppose family prayers, now, and a blessing at meals, make people any better?”
“Depend upon it, Robert,” said my wife,—she always calls him Robert on Sunday evenings,—“depend upon it, we are not so very much wiser than our fathers were, that we need depart from their good old ways. Of course I would have religion in the heart, and spreading quietly through the life; but does this interfere with those outward, daily acts of respect and duty which we owe to our Creator? It is too much the slang of our day to decry forms, and to exalt the excellency of the spirit in opposition to them; but tell me, are you satisfied with friendship that has none of the outward forms of friendship, or love that has none of the outward forms of love? Are you satisfied of the existence of a sentiment that has no outward mode of expression? Even the old heathen had their pieties; they would not begin a feast without a libation to their divinities, and there was a shrine in every well-regulated house for household gods.”
“The trouble with all these things,” said Bob, “is that they get to be mere forms. I never could see that family worship amounted to much more in most families.”
“The outward expression of all good things is apt to degenerate into mere form,” said I. “The outward expression of social good feeling becomes a mere form; but for that reason must we meet each other like oxen? not say, ‘Good morning,’ or ‘Good evening,’ or ‘I am happy to see you’? Must we never use any of the forms of mutual good-will, except in those moments when we are excited by a real, present emotion? What would become of society? Forms are, so to speak, a daguerrotype of a past good feeling, meant to take and keep the impression of it when it is gone. Our best and most inspired moments are crystallized in them; and even when the spirit that created them is gone, they help to bring it back. Every one must be conscious that the use of the forms of social benevolence, even towards those who are personally unpleasant to us, tends to ameliorate prejudices. We see a man entering our door who is a weary bore, but we use with him those forms of civility which society prescribes, and feel far kinder to him than if we had shut the door in his face, and said, ‘Go along, you tiresome fellow!’ Now why does not this very obvious philosophy apply to better and higher feelings? The forms of religion are as much more necessary than the forms of politeness and social good-will as religion is more important than all other things.”
“Besides,” said my wife, “a form of worship, kept up from year to year in a family,—the assembling of parents and children for a few sacred moments each day, though it may be a form many times, especially in the gay and thoughtless hours of life,—often becomes invested with deep sacredness in times of trouble, or in those crises that rouse our deeper feelings. In sickness, in bereavement, in separation, the daily prayer at home has a sacred and healing power. Then we remember the scattered and wandering ones; and the scattered and wandering think tenderly of that hour when they know they are remembered. I know, when I was a young girl, I was often thoughtless and careless about family-prayers; but now that my father and mother are gone forever, there is nothing I recall more often. I remember the great old Family Bible, the hymn-book, the chair where father used to sit. I see him as he looked bending over that Bible more than in any other way; and expressions and sentences in his prayers which fell unheeded on my ears in those days have often come back to me like comforting angels. We are not aware of the influence things are having on us till we have left them far behind in years. When we have summered and wintered them, and look back on them from changed times and other days, we find that they were making their mark upon us, though we knew it not.”
“I have often admired,” said I, “the stateliness and regularity of family worship in good old families in England,—the servants, guests, and children all assembled,—the reading of the Scriptures and the daily prayers by the master or mistress of the family, ending with the united repetition of the Lord’s Prayer by all.”
“No such assemblage is possible in our country,” said Bob. “Our servants are for the most part Roman Catholics, and forbidden by their religion to join with us in acts of worship.”
“The greater the pity,” said I. “It is a pity that all Christians who can conscientiously repeat the Apostles’ Creed and the Lord’s Prayer together should for any reason be forbidden to do so. It would do more to harmonize our families, and promote good feeling between masters and servants, to meet once a day on the religious ground common to both, than many sermons on reciprocal duties.”
“But while the case is so,” said Marianne, “we can’t help it. Our servants cannot unite with us; our daily prayers are something forbidden to them.”
“We cannot in this country,” said I, “give to family prayer that solemn stateliness which it has in a country where religion is a civil institution, and masters and servants, as a matter of course, belong to one church. Our prayers must resemble more a private interview with a father than a solemn act of homage to a king. They must be more intimate and domestic. The hour of family devotion should be the children’s hour,—held dear as the interval when the busy father drops his business and cares, and, like Jesus of old, takes the little ones in his arms and blesses them. The child should remember it as the time when the father always seemed most accessible and loving. The old family worship of New England lacked this character of domesticity and intimacy,—it was stately and formal, distant and cold; but whatever were its defects, I cannot think it an improvement to leave it out altogether, as too many good sort of people in our day are doing. There may be practical religion where its outward daily forms are omitted, but there is assuredly no more of it for the omission. No man loves God and his neighbor less, is a less honest and good man, for daily prayers in his household,—the chances are quite the other way; and if the spirit of love rules the family hour, it may prove the source and spring of all that is good through the day. It seems to be a solemn duty in the parents thus to make the Invisible Fatherhood real to their children, who can receive this idea at first only through outward forms and observances. The little one thus learns that his father has a Father in heaven, and that the earthly life he is living is only a sacrament and emblem,—a type of the eternal life which infolds it, and of more lasting relations there. Whether, therefore, it be the silent grace and silent prayer of the Friends, or the form of prayer of ritual churches, or the extemporaneous outpouring of those whose habits and taste lead them to extempore prayer,—in one of these ways there should be daily outward and visible acts of worship in every family.”
“Well, now,” said Bob, “about this old question of Sunday-keeping, Marianne and I are much divided. I am always for doing something that she thinks isn’t the thing.”
“Well, you see,” said Marianne, “Bob is always talking against our old Puritan fathers, and saying all manner of hard things about them. He seems to think that all their ways and doings must of course have been absurd. For my part, I don’t think we are in any danger of being too strict about anything. It appears to me that in this country there is a general tendency to let all sorts of old forms and observances float down-stream, and yet nobody seems quite to have made up his mind what shall come next.”
“The fact is,” said I, “that we realize very fully all the objections and difficulties of the experiments in living that we have tried; but the difficulties in others that we are intending to try have not yet come to light. The Puritan Sabbath had great and very obvious evils. Its wearisome restraints and over-strictness cast a gloom on religion, and arrayed against the day itself the active prejudices that now are undermining it and threatening its extinction. But it had great merits and virtues, and produced effects on society that we cannot well afford to dispense with. The clearing of a whole day from all possibilities of labor and amusement necessarily produced a grave and thoughtful people; and a democratic republic can be carried on by no other. In lands which have Sabbaths of mere amusement, mere gala-days, republics rise and fall as fast as children’s card-houses; and the reason is, they are built by those whose political and religious education has been childish. The common people of Europe have been sedulously nursed on amusements by the reigning powers, to keep them from meddling with serious matters; their religion has been sensuous and sentimental, and their Sabbaths thoughtless holidays. The common people of New England are educated to think, to reason, to examine all questions of politics and religion for themselves; and one deeply thoughtful day every week baptizes and strengthens their reflective and reasoning faculties. The Sunday schools of Paris are whirligigs where Young France rides round and round on little hobby-horses till his brain spins even faster than Nature made it to spin; and when he grows up, his political experiments are as whirligig as his Sunday education. If I were to choose between the Sabbath of France and the old Puritan Sabbath, I should hold up both hands for the latter, with all its objectionable features.”
“Well,” said my wife, “cannot we contrive to retain all that is really valuable of the Sabbath, and to ameliorate and smooth away what is forbidding?”
“That is the problem of our day,” said I. “We do not want the Sabbath of Continental Europe: it does not suit democratic institutions; it cannot be made even a quiet or a safe day, except by means of that ever-present armed police that exists there. If the Sabbath of America is simply to be a universal loafing, picnicking, dining-out day, as it is now with all our foreign population, we shall need what they have in Europe, the gendarmes at every turn, to protect the fruit on our trees and the melons in our fields. People who live a little out from great cities see enough, and more than enough, of this sort of Sabbath-keeping, with our loose American police.
“The fact is, our system of government was organized to go by moral influences as much as mills by water, and Sunday was the great day for concentrating these influences and bringing them to bear; and we might just as well break down all the dams and let out all the water of the Lowell mills, and expect still to work the looms, as to expect to work our laws and constitution with European notions of religion.
“It is true the Puritan Sabbath had its disagreeable points. So have the laws of Nature. They are of a most uncomfortable sternness and rigidity; yet for all that, we would hardly join in a petition to have them repealed, or made wavering and uncertain for human convenience. We can bend to them in a thousand ways, and live very comfortably under them.”
“But,” said Bob, “Sabbath-keeping is the iron rod of bigots; they don’t allow a man any liberty of his own. One says it’s wicked to write a letter Sunday; another holds that you must read no book but the Bible; and a third is scandalized, if you take a walk, ever so quietly, in the fields. There are all sorts of quips and turns. We may fasten things with pins of a Sunday, but it’s wicked to fasten with needle and thread, and so on, and so on; and each one, planting himself on his own individual mode of keeping Sunday, points his guns and frowns severely over the battlements on his neighbors whose opinions and practice are different from his.”
“Yet,” said I, “Sabbath-days are expressly mentioned by Saint Paul as among those things concerning which no man should judge another. It seems to me that the error as regards the Puritan Sabbath was in representing it, not as a gift from God to man, but as a tribute of man to God. Hence all these hagglings and nice questions and exactions to the uttermost farthing. The holy time must be weighed and measured. It must begin at twelve o’clock of one night, and end at twelve o’clock of another; and from beginning to end, the mind must be kept in a state of tension by the effort not to think any of its usual thoughts or do any of its usual works. The fact is, that the metaphysical, defining, hair-splitting mind of New England, turning its whole powers on this one bit of ritual, this one only day of divine service, which was left of all the feasts and fasts of the old churches, made of it a thing straighter and stricter than ever the old Jews dreamed of.
“The old Jewish Sabbath entered only into the physical region, merely enjoining cessation from physical toil. ‘Thou shalt not labor nor do any work,’ covered the whole ground. In other respects than this it was a joyful festival, resembling, in the mode of keeping it, the Christmas of the modern Church. It was a day of social hilarity,—the Jewish law strictly forbidding mourning and gloom during festivals. The people were commanded on feast-days to rejoice before the Lord their God with all their might. We fancy there were no houses where children were afraid to laugh, where the voice of social cheerfulness quavered away in terror lest it should awake a wrathful God. The Jewish Sabbath was instituted, in the absence of printing, of books, and of all the advantages of literature, to be the great means of preserving sacred history,—a day cleared from all possibility of other employment than social and family communion, when the heads of families and the elders of tribes might instruct the young in those religious traditions which have thus come down to us.
“The Christian Sabbath is meant to supply the same moral need in that improved and higher state of society which Christianity introduced. Thus it was changed from the day representing the creation of the world to the resurrection-day of Him who came to make all things new. The Jewish Sabbath was buried with Christ in the sepulchre, and arose with Him, not a Jewish, but a Christian festival, still holding in itself that provision for man’s needs which the old institution possessed, but with a wider and more generous freedom of application. It was given to the Christian world as a day of rest, of refreshment, of hope and joy,—and of worship. The manner of making it such a day was left open and free to the needs and convenience of the varying circumstances and characters of those for whose benefit it was instituted.”
“Well,” said Bob, “don’t you think there is a deal of nonsense about Sabbath-keeping?”
“There is a deal of nonsense about everything human beings have to deal with,” said I.
“And,” said Marianne, “how to find out what is nonsense?”
“By clear conceptions,” said I, “of what the day is for. I should define the Sabbath as a divine and fatherly gift to man,—a day expressly set apart for the cultivation of his moral nature. Its object is not merely physical rest and recreation, but moral improvement. The former are proper to the day only so far as they are subservient to the latter. The whole human race have the conscious need of being made better, purer, and more spiritual; the whole human race have one common danger of sinking to a mere animal life under the pressure of labor or in the dissipations of pleasure; and of the whole human race the proverb holds good, that what may be done any time is done at no time. Hence the Heavenly Father appoints one day as a special season for the culture of man’s highest faculties. Accordingly, whatever ways and practices interfere with the purpose of the Sabbath as a day of worship and moral culture should be avoided; and all family arrangements for the day should be made with reference thereto.”
“Cold dinners on Sunday, for example,” said Bob. “Marianne holds these as prime articles of faith.”
“Yes,—they doubtless are most worthy and merciful, in giving to the poor cook one day she may call her own, and rest from the heat of range and cooking-stove. For the same reason, I would suspend as far as possible all travelling, and all public labor, on Sunday. The hundreds of hands that these things require to carry them on are the hands of human beings, whose right to this merciful pause of rest is as clear as their humanity. Let them have their day to look upward.”
“But the little ones,” said my oldest matron daughter, who had not as yet spoken,—“they are the problem. Oh, this weary labor of making children keep Sunday! If I try it, I have no rest at all myself. If I must talk to them or read to them to keep them from play, my Sabbath becomes my hardest working-day.”
“And, pray, what commandment of the Bible ever said children should not play on Sunday?” said I. “We are forbidden to work, and we see the reason why; but lambs frisk and robins sing on Sunday; and little children, who are as yet more than half animals, must not be made to keep the day in the manner proper to our more developed faculties. As much cheerful, attractive religious instruction as they can bear without weariness may be given, and then they may simply be restrained from disturbing others. Say to the little one,—‘This day we have noble and beautiful things to think of that interest us deeply; you are a child; you cannot read and think and enjoy such things as much as we can; you may play softly and quietly, and remember not to make a disturbance.’ I would take a child to public worship at least once of a Sunday; it forms a good habit in him. If the sermon be long and unintelligible, there are the little Sabbath-school books in every child’s hands; and while the grown people are getting what they understand, who shall forbid a child’s getting what is suited to him in a way that interests him and disturbs nobody? The Sabbath school is the child’s church; and happily it is yearly becoming a more and more attractive institution. I approve the custom of those who beautify the Sabbath school-room with plants, flowers, and pictures, thus making it an attractive place to the childish eye. The more this custom prevails, the more charming in after years will be the memories of Sunday.
“It is most especially to be desired that the whole air and aspect of the day should be one of cheerfulness. Even the new dresses, new bonnets, and new shoes, in which children delight of a Sunday, should not be despised. They have their value in marking the day as a festival; and it is better for the child to long for Sunday for the sake of his little new shoes than that he should hate and dread it as a period of wearisome restraint. All the latitude should be given to children that can be, consistently with fixing in their minds the idea of a sacred season. I would rather that the atmosphere of the day should resemble that of a weekly Thanksgiving than that it should make its mark on the tender mind only by the memory of deprivations and restrictions.”
“Well,” said Bob, “here’s Marianne always breaking her heart about my reading on Sunday. Now I hold that what is bad on Sunday is bad on Monday,—and what is good on Monday is good on Sunday.”
“We cannot abridge other people’s liberty,” said I. “The generous, confiding spirit of Christianity has imposed not a single restriction upon us in reference to Sunday. The day is put at our disposal as a good Father hands a piece of money to his child:—‘There it is; take it and spend it well.’ The child knows from his father’s character what he means by spending it well; but he is left free to use his own judgment as to the mode.
“If a man conscientiously feels that reading of this or that description is the best for him as regards his moral training and improvement, let him pursue it, and let no man judge him. It is difficult, with the varying temperaments of men, to decide what are or are not religious books. One man is more religiously impressed by the reading of history or astronomy than he would be by reading a sermon. There may be overwrought and wearied states of the brain and nerves which require and make proper the diversions of light literature; and if so, let it be used. The mind must have its recreations as well as the body.”
“But for children and young people,” said my daughter,—“would you let them read novels on Sunday?”
“That is exactly like asking, Would you let them talk with people on Sunday? Now people are different; it depends, therefore, on who they are. Some are trifling and flighty, some are positively bad-principled, some are altogether good in their influence. So of the class of books called novels. Some are merely frivolous, some are absolutely noxious and dangerous, others again are written with a strong moral and religious purpose, and, being vivid and interesting, produce far more religious effect on the mind than dull treatises and sermons. The parables of Christ sufficiently establish the point that there is no inherent objection to the use of fiction in teaching religious truth. Good religious fiction, thoughtfully read, may be quite as profitable as any other reading.”
“But don’t you think,” said Marianne, “that there is danger in too much fiction?”
“Yes,” said I. “But the chief danger of all that class of reading is its easiness, and the indolent, careless mental habits it induces. A great deal of the reading of young people on all days is really reading to no purpose, its object being merely present amusement. It is a listless yielding of the mind to be washed over by a stream which leaves no fertilizing properties, and carries away by constant wear the good soil of thought I should try to establish a barrier against this kind of reading, not only on Sunday, but on Monday, on Tuesday, and on all days. Instead, therefore, of objecting to any particular class of books for Sunday reading, I should say in general, that reading merely for pastime, without any moral aim, is the thing to be guarded against. That which inspires no thought, no purpose, which steals away all our strength and energy, and makes the Sabbath a day of dreams, is the reading I would object to.
“So of music. I do not see the propriety of confining one’s self to technical sacred music. Any grave, solemn, thoughtful, or pathetic music has a proper relation to our higher spiritual nature, whether it be printed in a church service-book or on secular sheets. On me, for example, Beethoven’s Sonatas have a far more deeply religious influence than much that has religious names and words. Music is to be judged of by its effects.”
“Well,” said Bob, “if Sunday is given for our own individual improvement, I for one should not go to church. I think I get a great deal more good in staying at home and reading.”
“There are two considerations to be taken into account in reference to this matter of church-going,” I replied. “One relates to our duty as members of society in keeping up the influence of the Sabbath, and causing it to be respected in the community; the other, to the proper disposition of our time for our own moral improvement. As members of the community, we should go to church, and do all in our power to support the outward ordinances of religion. If a conscientious man makes up his mind that Sunday is a day for outward acts of worship and reverence, he should do his own part as an individual towards sustaining these observances. Even though he may have such mental and moral resources that as an individual he could gain much more in solitude than in a congregation, still he owes to the congregation the influence of his presence and sympathy. But I have never yet seen the man, however finely gifted morally and intellectually, whom I thought in the long run a gainer in either of these respects by the neglect of public worship. I have seen many who in their pride kept aloof from the sympathies and communion of their brethren, who lost strength morally, and deteriorated in ways that made themselves painfully felt. Sunday is apt in such cases to degenerate into a day of mere mental idleness and reverie, or to become a sort of waste-paper box for scraps, odds and ends of secular affairs.
“As to those very good people—and many such there are—who go straight on with the work of life on Sunday, on the plea that “to labor is to pray,” I simply think they are mistaken. In the first place, to labor is not the same thing as to pray. It may sometimes be as good a thing to do, and in some cases even a better thing; but it is not the same thing. A man might as well never write a letter to his wife on the plea that making money for her is writing to her. It may possibly be quite as great a proof of love to work for a wife as to write to her, but few wives would not say that both were not better than either alone. Furthermore, there is no doubt that the intervention of one day of spiritual rest and aspiration so refreshes a man’s whole nature, and oils the many wheels of existence, that he who allows himself a weekly Sabbath does more work in the course of his life for the omission of work on that day.
“A young student in a French college, where the examinations are rigidly severe, found by experience that he succeeded best in his examination by allowing one day of entire rest just before it. His brain and nervous system refreshed in this way carried him through the work better than if taxed to the last moment. There are men transacting a large and complicated business who can testify to the same influence from the repose of the Sabbath.
“I believe those Christian people who from conscience and principle turn their thoughts most entirely out of the current of worldly cares on Sunday fulfil unconsciously a great law of health; and that, whether their moral nature be thereby advanced or not, their brain will work more healthfully and actively for it even in physical and worldly matters. It is because the Sabbath thus harmonizes the physical and moral laws of our being, that the injunction concerning it is placed among the ten great commandments, each of which represents some one of the immutable needs of humanity.”
“There is yet another point of family religion that ought to be thought of,” said my wife: “I mean the customs of mourning. If there is anything that ought to distinguish Christian families from Pagans, it should be their way of looking at and meeting those inevitable events that must from time to time break the family chain. It seems to be the peculiarity of Christianity to shed hope on such events. And yet it seems to me as if it were the very intention of many of the customs of society to add tenfold to their gloom and horror,—such swathings of black crape, such funereal mufflings of every pleasant object, such darkening of rooms, and such seclusion from society and giving up to bitter thoughts and lamentation. How can little children that look on such things believe that there is a particle of truth in all they hear about the joyous and comforting doctrines which the Bible holds forth for such times?”
“That subject is a difficult one,” I rejoined. “Nature seems to indicate a propriety in some outward expressions of grief when we lose our friends. All nations agree in these demonstrations. In a certain degree they are soothing to sorrow; they are the language of external life made to correspond to the internal. Wearing mourning has its advantages. It is a protection to the feelings of the wearer, for whom it procures sympathetic and tender consideration; it saves grief from many a hard jostle in the ways of life; it prevents the necessity of many a trying explanation, and is the ready apology for many an omission of those tasks to which sorrow is unequal. For all these reasons I never could join the crusade which some seem disposed to wage against it. Mourning, however, ought not to be continued for years. Its uses are more for the first few months of sorrow, when it serves the mourner as a safeguard from intrusion, insuring quiet and leisure, in which to reunite the broken threads of life, and to gather strength for a return to its duties. But to wear mourning garments and forego society for two or three years after the loss of any friend, however dear, I cannot but regard as a morbid, unhealthy nursing of sorrow, unworthy of a Christian.”
“And yet,” said my wife, “to such an unhealthy degree does this custom prevail, that I have actually known young girls who have never worn any other dress than mourning, and consequently never been into society, during the entire period of their girlhood. First, the death of a father necessitated three years of funereal garments and abandonment of social relations; then the death of a brother added two years more; and before that mourning was well ended, another of a wide circle of relatives being taken, the habitual seclusion was still protracted. What must a child think of the Christian doctrine of life and death, who has never seen life except through black crape? We profess to believe in a better life to which the departed good are called,—to believe in the shortness of our separation, the certainty of reunion, and that all these events are arranged in all their relations by an infinite tenderness which cannot err. Surely, Christian funerals too often seem to say that affliction “cometh of the dust,” and not from above.
“But,” said Bob, “after all, death is a horror; you can make nothing less of it. You can’t smooth it over, nor dress it with flowers; it is what Nature shudders at.”
“It is precisely for this reason,” said I, “that Christians should avoid those customs which aggravate and intensify this natural dread. Why overpower the senses with doleful and funereal images in the hour of weakness and bereavement, when the soul needs all her force to rise above the gloom of earth, and to realize the mysteries of faith? Why shut the friendly sunshine from the mourner’s room? Why muffle in a white shroud every picture that speaks a cheerful household word to the eye? Why make a house look stiff and ghastly and cold as a corpse? In some of our cities, on the occurrence of a death in the family, all the shutters on the street are closed and tied with black crape, and so remain for months. What an oppressive gloom must this bring on a house! how like the very shadow of death! It is enlisting the nerves and the senses against our religion, and making more difficult the great duty of returning to life and its interests. I would have flowers and sunshine in the deserted rooms, and make them symbolical of the cheerful mansions above, to which our beloved ones are gone. Home ought to be so religiously cheerful, so penetrated by the life of love and hope and Christian faith, that the other world may be made real by it. Our home life should be a type of the higher life. Our home should be so sanctified, its joys and its sorrows so baptized and hallowed, that it shall not be sacrilegious to think of heaven as a higher form of the same thing,—a Father’s house in the better country, whose mansions are many, whose love is perfect, whose joy is eternal.”
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- Transcriber’s Notes:
- Missing or obscured punctuation was silently corrected.
- Typographical errors were silently corrected.
- Inconsistent spelling and hyphenation were made consistent only when a predominant form was found in this book.