HINTS ON HOUSEKEEPING.
How many people are crying, "How can we save? Where can we retrench? Shall the lot fall on the house-furnishing, or the garden, or the toilet, or the breakfast or the dinner table? Shall we do with one servant less, move into a cheaper neighbourhood, or into a smaller house? No, we cannot make any such great changes in our way of life. There are the boys and girls growing up; we must keep up appearances for their sakes. We remember the old proverb that, 'however bad it may be to be poor, it is much worse to look poor.'" Yet, although, for many reasons, it is often most difficult to retrench on a large scale, there are people who find it easier, for instance, to put down the carriage than to see that the small outgoings of housekeeping are more duly regulated. It is seldom, indeed, that a wife can assist her husband save by lightening his expenses by her prudence and economy. Too many husbands, nowadays, can vouch for the truth of the old saying, "A woman can throw out with a spoon faster than a man can throw in with a shovel." The prosperity of a middle-class home depends very much on what is saved, and the reason that this branch of a woman's business is so neglected is that it is very difficult and very troublesome.
"Take care of your pence and the pounds will take care of themselves," is a maxim that was much in use when we were young. Nowadays it is more fashionable to speak of this kind of thing as "penny wise and pound foolish." Looking to the outgoings of pence is voted slow work, and it is thought fine to show a languid indifference to small savings. "Such a fuss over a pennyworth of this or that, it's not worth while." Yes, but it is not that particular pennyworth which is alone in question, there is the principle involved—the great principle of thrift—which must underlie all good government. The heads of households little think of what evils they perpetuate when they shut their eyes to wasteful practices, because it is easier to bear the cost than to prevent waste.
The young servant trained under one careless how she uses, or rather misuses, that which is entrusted to her, carries in her turn the wasteful habits she has learned into another household, and trains others in a contempt for thrifty ways, until the knowledge of how to do things at once well and economically is entirely lost.
We often hear it urged that it is bad for the mind of a lady to be harassed by the petty details of small savings, and that if she can afford to let things go easily she should not be so harassed. But under no circumstances must any mistress of a household permit habitual waste in such matters. When the establishment is so large as to be to a great extent removed from the immediate supervision of the mistress, all she can do is to keep a careful watch over every item of expenditure, and by every means in her power to let her servants feel that it is to their interest as well as to her own to keep within due bounds. A good cook is always a good manager. She makes many a meal of what an inferior cook would waste. The housekeeper should therefore insist on having good cooking at a reasonable cost, and never keep a cook who does not make the most of everything. In a large household a mistress cannot look after the sifting of cinders, but she can check her coal bills, and by observation find out in what department the waste is going on. It may not be possible to pay periodical visits to the gas-meter to see if the tap is turned on to the full when such force is not necessary, but she can from quarter to quarter compare notes, or have fixed, where it is easy for her to get at it, one of the gas-regulators now in use. And thus, by the exercise of judicious control and supervision, the guiding mind of the mistress will make itself felt in every department of the household without any undue worry to herself. The mistress of a small household who has things more under her immediate control, and whose income, no less than her sense of moral obligation, obliges her to look carefully after the outgoings, need not be told what a trial it is to be constantly on the watch to prevent waste. Probably she is compelled to leave a certain quantity of stores for general use; indeed, we doubt very much if there is anything saved by the daily giving out of ounces and spoonfuls of groceries, for if a servant is disposed to be wasteful, she will be equally so with the small as the larger quantity.
What perpetual worry is caused by seeing how soap is left in the water until it is so soft as to have lost half its value! How many pence go in most households in that way every week, we wonder!
The scrubbing-brush also is left in water with the soap. A fairly good brush costs at least two shillings, and as one so treated only lasts half the proper time you may safely calculate that a shilling is soon wasted in that way. Brushes of all sorts are, as a rule, most carelessly used, and left about anyhow instead of being hung up. How much loss there is in a year in the careless use of knives and plate! Whenever possible both of these get into the hands of the cook. Her own tools from neglect or misuse have become blunt or worse, and she takes the best blade and the plated or silver spoon whenever she has a chance.
The plate gets thrown in a heap into an earthenware bowl to be bruised and scratched. The knives are either put insufficiently wiped through the cleaner, which is thus spoiled and made fit rather to dirty than clean knives, or they are left lying in hot water to have the handles loosened and discoloured.