Some prefer to have the bolster put on beneath the under-sheet, in which case the sheet is drawn so high up as to allow plenty of room to fold under the lower side of the bolster, before turning under the head of the mattress.
A bed thus made will be smooth and level on the top, without a wrinkle, and as square and straight at the sides as if boxed in wood.
This is all so very simple, after one becomes accustomed to it, that the old ladies, who have all the mysteries of housekeeping as familiar and entirely at their command as the alphabet, will shake their heads and vote this a very stupid waste of time and space; but they have forgotten how acceptable minute directions were in their young days. So we will encourage ourselves by hoping that some tired young housekeeper, who has groaned over ill-made beds, may find a few crumbs of comfort here, which will remove a part, at least, of her many annoyances.
XXIV.
MARKETING.
IT is very important that every lady should understand how to select and purchase such stores as may be needed in her family. This knowledge must be acquired in girlhood. Mothers should allow their daughters to accompany them occasionally in their market expeditions, quietly explaining, as they pass from one stall to another examining the various articles needed, their reasons for rejecting or purchasing. We are all inclined to put off, from day to day, this part of our domestic instructions which our daughters greatly need; “we are too busy,” “in a great hurry,” and “can’t be hindered,” by answering the thousand whys and wherefores with which young children follow us. It is, to be sure, something of an annoyance, but very trifling compared with the pleasure our daughters will take in going with us through our daily rounds, if we begin this training while they are small. Let them occasionally make a few purchases themselves; give them their choice from among certain unimportant articles, and then explain the rule by which they will know how to select the best or reject the imperfect. Such lessons must begin early, or, ere we are aware, our little girl has discarded her dolls and stands by our side, a lovely woman; and before we realize this bewildering change the voice of the charmer has awaked another love in her heart, for which she leaves father and mother for a new home and new cares. Happy for us, if we have so taught her that this new yoke shall be easy and these new burdens light.
In marketing, we would not advise roaming from one store or market to another, after one has become sufficiently acquainted in a city or village to have a correct idea of the quality of the produce and the character of the vender. Until this knowledge is well acquired, it is important for one’s own security to make trial of many; but when well assured that you have gained a fair estimate of both quality and character, it is, we think, better to make most of the purchases at one place. The grocer, butcher, fish and poultry dealer will take greater interest in faithfully serving a regular customer, at reasonable rates, than one who may not buy of him again for weeks; and it certainly is a greater saving of time and trouble to purchase of one than of many. If they cannot supply your present needs, it is for their interest to send out and procure what you want; and we think they generally do this with pleasure, and with a hearty wish to give you the best.
In buying Beef, remember that ox beef is the best. The animal should be five or six years old before it is killed, if you would have the best beef. If well fed it will be fine grained; the lean should be of a bright red color, and well mingled with fat. If there is not a good quantity of fat running through it, the beef will be tough and not well flavored. The fat should be a rich clear white, just tinged with yellow, and firm, and the suet also. Heifer or cow beef is paler than ox beef, firmer grained, the fat a clear white, and the bones smaller, but it is not as rich or juicy. When the animal is too old or badly fed, it is of a dark red, the fat skinny and tough, and in very old beef a horny substance will be found running through the ribs. When it is pressed, if the meat rises quickly from the finger it is good; but if the finger-dent rises slowly or not at all, do not buy it; it is poor meat. The sirloin and the middle ribs are the best for roasting. If you buy a sirloin, have it cut from the “chump end,” which has a good undercut or fillet. The rump is often preferred by epicures, but being too large to roast whole, a roast is usually cut from what is called the “chump end.” Porter-house steak is the best for broiling, but not the most economical. One rib is too small for baking; it dries in cooking, and is not good economy, unless you take out the bone, roll the meat and stuff it, when it makes a nice dish for a small family.
Veal should be small and white, the kidney well covered with fat. If the calf is over ten weeks old the meat will be coarse. The flesh should be dry and white. If coarse-grained, moist, and clammy, have nothing to do with it. The fillet, loin, and shoulder are the best for roasting. The breast, well cut and jointed, makes a fine stew or pot-pie, and is better economy than when baked or roasted. Veal is excellent to make “stock” for soups; the knuckle or the poorer parts of the neck are just as good for soup as the more expensive parts.
Mutton should be dark colored, and have plenty of fat. The color determines the age, and age is considered a mark of excellence in mutton. It should be five or six years old to satisfy a lover of mutton. All the joints may be roasted but the saddle, and next to that, the haunch; the leg and loin undivided are the best; chops are cut from the loin, cutlets from the leg, the best end of the neck, or thick end of the loin. The leg and neck are often boiled.
Lamb should be small, pale red, and fat. It is best roasted. The leg, when the lamb attains a good size, is excellent boiled.