Cake also should be kept in a tight tin box. Tin boxes made with covers like trunks, with handles at the ends, are best for bread and cake.
Smoked herring keep in the cellar.
Codfish is improved by changing it, once in a while, back and forth from garret to cellar. Some dislike to have it in the house anywhere.
All salted provision must be watched, and kept under the brine. When the brine looks bloody, or smells badly, it must be scalded, and more salt put to it, and poured over the meat.
Salt fish barrels must not be kept near other food, as they impart a fishy smell and taste to it.
Cabbages and Turnips in the cellar often impart a bad smell to a house. All decayed vegetable matter should be kept out of a cellar, as it creates a miasma, that sometimes causes the most fatal diseases. Therefore, always take care of the vegetable bins, and have all that are decaying removed.
A cellar should be whitewashed often, to keep it sweet and clean.
[CHAPTER XXIV.]
SUGGESTIONS IN REFERENCE TO PROVIDING A SUCCESSIVE VARIETY OF FOOD.
By a little skill and calculation, a housekeeper may contrive to keep a constant change of agreeable varieties on her table, and that, too, without violating the rules either of health or economy. Some suggestions will be offered to aid in this object.