Some part of every person’s fortune should be devoted to charity; by which “a pious woman will build up her house before God, while she that is foolish (i. e. lends nothing to the Lord) pulls it down with her hands.” No one can complain of the want of gifts to the poor in this land; but there is a mode of relief which would add greatly to their comfort, and which being prepared from superfluity, and such materials as are often thrown away, the expense would not be felt. In the latter part of this work some hints for preparing the above are given.
By good hours, especially early breakfast, a family is more regular, and much time is saved. If orders be given soon in the morning, there will be more time to execute them; and servants, by doing their work with ease, will be more equal to it, and fewer will be necessary.
It is worthy of notice, that the general expense will be reduced, if every thing be kept in its proper place, applied to its proper use, and mended, when the nature of an accident will allow, as soon as broken.
An inventory of furniture, linen, and china, should be kept, and the things examined by it twice a year, or oftener, if there be a change of servants; into each of whose care the articles used by him or her, should be intrusted, with a list, as is done with plate. Tickets of parchment with the family name, numbered, and specifying what bed it belongs to, should be sewed on each feather bed, bolster, pillows, and blankets.
Many well meaning servants are ignorant of the best means of managing, and thereby waste as much as would maintain a small family, besides causing the mistress of the house much chagrin by their irregularity; and many families, from a want of method, have the appearance of chance rather than of regular system. To avoid which the following hints may be useful.
All things likely to be wanted should be in readiness; sugars of different qualities should be kept broken, currants washed, picked and dry in a jar; spice pounded, &c.
Where regular noonings or suppers are used (and in every house some preparation is necessary for accidental visitors), care should be taken to have such things in readiness as may be proper for either; a list of several will be subjoined, a change of which will be agreeable, and if properly managed will be attended with no great expense.
Every article should be kept in that place best suited to it, as much waste may thereby be avoided, viz.
Vegetables will keep best on a stone floor if the air be excluded; meat in a cold dry place; sugar and sweetmeats require a dry place; so does salt; candles cold, but not damp; dried meats, hams, &c. the same; all sorts of seeds for puddings, saloop, rice, &c. should be close covered to preserve from insects. Flour should be kept in a cool perfectly dry room, and the bag being tied should be changed upside down and back every week, and well shaken. Soap should be cut with a wire or twine, in pieces that form a long square, when first brought in, and kept out of the air two or three weeks; for if it dry quick, it will crack, and when wet break. Put it on a shelf, leaving a space between, and let it grow hard gradually. Thus, it will save a full third in the consumption. Cheese should be washed and wiped if you wish to preserve it sound, and the shelves be washed; changing the place every three or four weeks; but if it be wanted to ripen, a damp cellar will bring it forward.
Bread is now so heavy an article of expense that all waste should be guarded against, and having it cut in the room will tend much to prevent it; since the scarcity in 1795 and 1800, that custom has been much adopted. It should not be cut until a day old; earthen pans and covers keep it best.