[12] Correct and extensive MARKETING TABLES will be found in the four first pages of the [APPENDIX].
[13] To every quart of the strongest vinegar, add one ounce each of black pepper, ginger, shallots, and salt; half an ounce of allspice, and half a drachm of Cayenne. Put these into a stone jar, covered with a bladder, wetted with the pickle; tie over that some leather, and set the jar on a trivet, by the side of a fire, for three days, shaking it three times a day, and then pour it, while hot, on the walnuts, and cover them down with a bladder, wetted with the pickle, &c.
N. B. This pickle is the best, easiest prepared, and cheapest of any, for every kind of article.—It is also an excellent savoury sauce for cold meats.
[14] A common tea-spoon will be about a drachm, 4 tea-spoonsful, a table-spoonful, and 4 of the latter will be about a common wine-glassful.
[15] Ample Directions for Marketing, and for choosing Butcher’s-meat, Poultry, Fish, and Vegetables, with the times when best and cheapest, will be found under the head Housekeeper, [p. 75]; and extensive and accurate Marketing Tables are given in the [Appendix, p. 1, 2, 3, and 4].—Directions for the management of Meat, &c. before dressing, will also be found under the head Larder, [p. 214].
[16] The Cook will find directions for making Pastry, Pickling, Preserving, &c. at the end of Instructions to the Housekeeper, [p. 89], and the following pages.
[17] See Receipts, for these purposes, [p. 250], &c.
[18] In the absence of the housekeeper, she will be required to make tea and coffee for the drawing-room company.
[19] The Footman lays the green cloth on the table, then the table cloth, and sets the tea things, plates, knives and forks, the urn rug, &c. The Butler places the tea urn and such other things as may be ordered during breakfast, and takes all things off also; the Footman bringing and carrying them away.
[20] Lose not a moment of time in placing the dinner on the table in proper order, and let not only every dish be as hot as possible, but every plate also, else the whole dinner will be spoiled. The cook’s labour will be lost if the cloth be not laid in the parlour, and all the paraphernalia of the dinner table completely arranged an hour before dinner. An invitation to dinner at five generally means six—at five precisely, half past five—and not later than five, five o’clock exactly, so that the dinner may be served up a few minutes after.