A Treatise on Domestic Economy Part 24

They should be three yards square, and less cotton should be put at the sides that are tucked in. It is better to have two thin comforters, to each bed, than one thick one; as then the covering can be regulated according to the weather.

Few domestics will make a bed properly, without much attention from the mistress of the family. The following directions should be given to those who do this work.

Open the windows, and lay off the bed-covering, on two chairs, at the foot of the bed. After the bed is well aired, shake the feathers, from each corner to the middle; then take up the middle, and shake it well, and turn the bed over. Then push the feathers in place, making the head higher than the foot, and the sides even, and as high as the middle part. Then put on the bolster and the under sheet, so that the wrong side of the sheet shall go next the bed, and the _marking_ come at the head, tucking in all around. Then put on the pillows, even, so that the open ends shall come to the sides of the bed, and then spread on the upper sheet, so that the wrong side shall be next the blankets, and the marked end at the head. This arrangement of sheets is to prevent the part where the feet lie from being reversed, so as to come to the face, and also to prevent the parts soiled by the body from coming to the bedtick and blankets. Then put on the other covering, except the outer one, tucking in all around, and then turn over the upper sheet, at the head, so as to show a part of the pillows. When the pillow-cases are clean and smooth, they look best outside of the cover, but not otherwise. Then draw the hand along the side of the pillows, to make an even indentation, and then smooth and shape the whole outside. A nice housekeeper always notices the manner in which a bed is made; and in some parts of the Country, it is rare to see this work properly performed.

The writer would here urge every mistress of a family, who keeps more than one domestic, to provide them with single beds, that they may not be obliged to sleep with all the changing domestics, who come and go so often. Where the room is too small for two beds, a narrow trucklebed under another, will answer. Domestics should be furnished with was.h.i.+ng conveniences in their chambers, and be encouraged to keep their persons and rooms neat and in order.

_On Packing and Storing Articles._

Fold a gentleman's coat, thus:--Lay it on a table or bed, the inside downward, and unroll the collar. Double each sleeve once, making the crease at the elbow, and laying them so as to make the fewest wrinkles, and parallel with the skirts. Turn the fronts over the back and sleeves, and then turn up the skirts, making all as smooth as possible.

Fold a s.h.i.+rt, thus:--One that has a bosom-piece inserted, lay on a bed, bosom downward. Fold each sleeve twice, and lay it parallel with the sides of the s.h.i.+rt. Turn the two sides, with the sleeves, over the middle part, and then turn up the bottom, with two folds. This makes the collar and bosom lie, unpressed, on the outside.

Fold a frock thus:--Lay its front downward, so as to make the first creases in folding come in the side breadths. To do this, find the middle of the side breadths by first putting the middle of the front and back breadths together. Next, fold over the side creases so as just to meet the slit behind. Then fold the skirt again, so as to make the backs lie together within and the fronts without. Then arrange the waist and sleeves, and fold the skirt around them.

In packing trunks, for travelling, put all heavy articles at the bottom, covered with paper, which should not be printed, as the ink rubs off.

Put coats and pantaloons into linen cases, made for the purpose, and furnished with strings. Fill all crevices with small articles; as, if a trunk is not full, nor tightly packed, its contents will be shaken about, and get injured. A thin box, the exact size of the trunk, with a lid, and covered with brown linen, is a great convenience, to set inside, on the top of the trunk, to contain light articles which would be injured by tight packing. Have straps, with buckles, fastened to the inside, near the bottom, long enough to come up and buckle over this box. By this means, when a trunk is not quite full, this box can be strapped over so tight, as to keep the articles from rubbing.

Under-clothing packs closer, by being rolled tightly, instead of being folded.

Bonnet-boxes, made of light wood, with a lock and key, are better than the paper bandboxes so annoying to travellers. Carpet bags are very useful, to carry the articles to be used on a journey. The best ones have sides inserted, iron rims, and a lock and key. A large silk travelling-bag, with a double linen lining, in which are st.i.tched receptacles for toothbrush, combs, and other small articles, is a very convenient article for use when travelling.

A bonnet-cover, made of some thin material, like a large hood with a cape, is useful to draw over the bonnet and neck, to keep off dust, sun, and sparks from a steam engine. Green veils are very apt to stain bonnets, when damp.

In packing household furniture, for moving, have each box numbered, and then have a book, in which, as each box is packed, note down the number of the box, and the order in which its contents are packed, as this will save much labor and perplexity when unpacking. In packing china and gla.s.s, wrap each article, separately, in paper, and put soft hay or straw at bottom and all around each. Put the heaviest articles at the bottom; and on the top of the box, write, "This side up."

CHAPTER x.x.xII.

ON THE CARE OF THE KITCHEN, CELLAR, AND STOREROOM.

If parents wish their daughters to grow up with good domestic habits, they should have, as one means of securing this result, a neat and cheerful kitchen. A kitchen should always, if possible, be entirely above ground, and well lighted. It should have a large sink, with a drain running under ground, so that all the premises may be kept sweet and clean. If flowers and shrubs be cultivated, around the doors and windows, and the yard near them be kept well turfed, it will add very much to their agreeable appearance. The walls should often be cleaned and whitewashed, to promote a neat look and pure air. The floor of a kitchen should be painted, or, which is better, covered with an oilcloth. To procure a kitchen oilcloth as cheaply as possible, buy cheap tow cloth, and fit it to the size and shape of the kitchen. Then have it stretched, and nailed to the south side of the barn, and, with a brush, cover it with a coat of thin rye paste. When this is dry, put on a coat of yellow paint, and let it dry for a fortnight. It is safest to first try the paint, and see if it dries well, as some paint never will dry. Then put on a second coat, and at the end of another fortnight, a third coat. Then let it hang two months, and it will last, uninjured, for many years. The longer the paint is left to dry, the better. If varnished, it will last much longer.

A sink should be scalded out every day, and occasionally with hot ley.

On nails, over the sink, should be hung three good dish-cloths, hemmed, and furnished with loops; one for dishes not greasy, one for greasy dishes, and one for was.h.i.+ng pots and kettles. These should be put in the wash every week. The lady who insists upon this, will not be annoyed by having her dishes washed with dark, musty, and greasy, rags, as is too frequently the case.

Under the sink should be kept a slop-pail; and, on a shelf by it, a soap-dish and two water-pails. A large boiler, of warm soft water, should always be kept over the fire, well covered, and a hearth-broom and bellows be hung near the fire. A clock is a very important article in the kitchen, in order to secure regularity at meals.

_On Was.h.i.+ng Dishes._

No item of domestic labor is so frequently done in a negligent manner, by domestics, as this. A full supply of conveniences, will do much toward a remedy of this evil. A swab, made of strips of linen, tied to a stick, is useful to wash nice dishes, especially small, deep articles.

Two or three towels, and three dish-cloths, should be used. Two large tin tubs, painted on the outside, should be provided; one for was.h.i.+ng, and one for rinsing; also, a large old waiter, on which to drain the dishes. A soap-dish, with hard soap, and a fork, with which to use it, a slop-pail, and two pails for water, should also be furnished. Then, if there be danger of neglect, the following rules for was.h.i.+ng dishes, legibly written, may be hung up by the sink, and it will aid in promoting the desired care and neatness.

_Rules for Was.h.i.+ng Dishes._

1. Sc.r.a.pe the dishes, putting away any food which may remain on them, and which it may be proper to save for future use. Put grease into the grease-pot, and whatever else may be on the plates, into the slop-pail.

Save tea-leaves, for sweeping. Set all the dishes, when sc.r.a.ped, in regular piles; the smallest at the top.

2. Put the nicest articles in the wash-dish, and wash them in hot suds, with the swab or nicest dish-cloth. Wipe all metal articles, as soon as they are washed. Put all the rest into the rinsing-dish, which should be filled with hot water. When they are taken out, lay them to drain on the waiter. Then rinse the dish-cloth, and hang it up, wipe the articles washed, and put them in their places.

3. Pour in more hot water, wash the greasy dishes with the dish-cloth made for them; rinse them, and set them to drain. Wipe them, and set them away. Wash the knives and forks, _being careful that the handles are never put in water_; wipe them, and then lay them in a knife-dish, to be scoured.

4. Take a fresh supply of clean suds, in which, wash the milk-pans, buckets, and tins. Then rinse and hang up this dish-cloth, and take the other; with which, wash the roaster, gridiron, pots, and kettles. Then wash and rinse the dish-cloth, and hang it up. Empty the slop-bucket and scald it. Dry metal teapots and tins before the fire. Then put the fireplace in order, and sweep and dust the kitchen.

Some persons keep a deep and narrow vessel, in which to wash knives with a swab, so that a careless domestic _cannot_ lay them in the water while was.h.i.+ng them. This article can be carried into the eating-room, to receive the knives and forks, when they are taken from the table.

_Kitchen Furniture._

_Crockery._ Brown earthen pans are said to be best, for milk and for cooking. Tin pans are lighter, and more convenient, but are too cold for many purposes. Tall earthen jars, with covers, are good to hold b.u.t.ter, salt, lard, &c. Acids should never be put into the red earthen ware, as there is a poisonous ingredient in the glazing, which the acid takes off. Stone ware is better, and stronger, and safer, every way, than any other kind.

_Iron Ware._ Many kitchens are very imperfectly supplied with the requisite conveniences for cooking. When a person has sufficient means, the following articles are all desirable. A nest of iron pots, of different sizes, (they should be slowly heated, when new;) a long iron fork, to take out articles from boiling water; an iron hook, with a handle, to lift pots from the crane; a large and small gridiron, with grooved bars, and a trench to catch the grease; a Dutch oven, called, also, a bakepan; two skillets, of different sizes, and a spider, or flat skillet, for frying; a griddle, a waffle-iron, tin and iron bake and bread-pans; two ladles, of different sizes; a skimmer; iron skewers; a toasting-iron; two teakettles, one small and one large one; two bra.s.s kettles, of different sizes, for soap-boiling, &c. Iron kettles, lined with porcelain, are better for preserves. The German are the best. Too hot a fire will crack them, but with care in this respect, they will last for many years.

Portable furnaces, of iron or clay, are very useful, in Summer, in was.h.i.+ng, ironing, and stewing, or making preserves. If used in the house, a strong draught must be made, to prevent the deleterious effects of the charcoal. A box and mill, for spice, pepper, and coffee, are needful to those who use these articles. Strong knives and forks, a sharp carving-knife, an iron cleaver and board, a fine saw, steelyards, chopping-tray and knife, an apple-parer, steel for sharpening knives, sugar-nippers, a dozen iron spoons, also a large iron one with a long handle, six or eight flatirons, one of them very small, two iron-stands, a ruffle-iron, a crimping-iron, are also desirable.

_Tin Ware._ Bread-pans, large and small pattypans, cake-pans, with a centre tube to insure their baking well, pie-dishes, (of block-tin,) a covered b.u.t.ter-kettle, covered kettles to hold berries, two sauce-pans, a large oil-can, (with a c.o.c.k,) a lamp-filler, a lantern, broad-bottomed candlesticks for the kitchen, a candle-box, a funnel or tunnel, a reflector, for baking warm cakes, an oven or tin-kitchen, an apple-corer, an apple-roaster, an egg-boiler, two sugar-scoops, and flour and meal-scoop, a set of mugs, three dippers, a pint, quart, and gallon measure, a set of scales and weights, three or four pails, painted on the outside, a slop-bucket, with a tight cover, painted on the outside, a milk-strainer, a gravy-strainer, a colander, a dredging-box, a pepper-box, a large and small grater, a box, in which to keep cheese, also a large one for cake, and a still larger one for bread, with tight covers. Bread, cake, and cheese, shut up in this way, will not grow dry as in the open air.

_Wooden Ware._ A nest of tubs, a set of pails and bowls, a large and small sieve, a beetle for mas.h.i.+ng potatoes, a spad or stick for stirring b.u.t.ter and sugar, a bread-board, for moulding bread and making pie-crust, a coffee-stick, a clothes-stick, a mush-stick, a meat-beetle to pound tough meat, an egg-beater, a ladle for working b.u.t.ter, a bread-trough, (for a large family,) flour-buckets, with lids to hold sifted flour and Indian meal, salt-boxes, sugar-boxes, starch and indigo-boxes, spice-boxes, a bosom-board, a skirt-board, a large ironing-board, two or three clothes-frames, and six dozen clothes-pins.

_Basket Ware._ Baskets, of all sizes, for eggs, fruit, marketing, clothes, &c.; also chip-baskets. When often used, they should be washed in hot suds.

_Other Articles._ Every kitchen needs a box containing b.a.l.l.s of brown thread and twine, a large and small darning needle, rolls of waste-paper and old linen and cotton, and a supply of common holders. There should also be another box, containing a hammer, carpet-tacks, and nails of all sizes, a carpet-claw, screws and a screw-driver, pincers, gimlets of several sizes, a bed-screw, a small saw, two chisels, (one to use for b.u.t.tonholes in broadcloth,) two awls, and two files.

In a drawer, or cupboard, should be placed, cotton table-cloths, for kitchen use, nice crash towels, for tumblers, marked, T T; coa.r.s.er towels, for dishes, marked, T; six large roller-towels; a dozen hand-towels, marked, H T; and a dozen hemmed dish-cloths, with loops.

Also, two thick linen pudding or dumpling-cloths, a gelly-bag, made of white flannel, to strain gelly, a starch-strainer, and a bag for boiling clothes.

In a closet, should be kept, arranged in order, the following articles: the dust-pan, dust-brush, and dusting-cloths, old flannel and cotton for scouring and rubbing, sponges for was.h.i.+ng windows and looking-gla.s.ses, a long brush for cobwebs, and another for was.h.i.+ng the outside of windows, whisk-brooms, common brooms, a coat-broom or brush, a whitewash-brush, a stove-brush, s...o...b..ushes and blacking, articles for cleaning tin and silver, leather for cleaning metals, bottles containing stain-mixtures, and other articles used in cleansing.

ON THE CARE OF THE CELLAR.

A cellar should often be whitewashed, to keep it sweet. It should have a drain, to keep it perfectly dry, as standing water, in a cellar, is a sure cause of disease in a family. It is very dangerous to leave decayed vegetables in a cellar. Many a fever has been caused, by the poisonous miasm thus generated. The following articles are desirable in a cellar: a safe, or moveable closet, with sides of wire or perforated tin, in which cold meats, cream, and other articles should be kept; (if ants be troublesome, set the legs in tin cups of water;) a refrigerator, or large wooden box, on feet, with a lining of tin or zinc, and a s.p.a.ce between the tin and wood filled with powdered charcoal, having at the bottom, a place for ice, a drain to carry off the water, and also moveable shelves and part.i.tions. In this, articles are kept cool. It should be cleaned, once a week. Filtering jars, to purify water, should also be kept in the cellar. Fish and cabbages, in a cellar, are apt to scent a house, and give a bad taste to other articles.

STOREROOM.

Every house needs a storeroom, in which to keep tea, coffee, sugar, rice, candles, &c. It should be furnished with jars, having labels, a large spoon, a fork, sugar and flour-scoops, a towel, and a dish-cloth.

_Modes of destroying Insects and Vermin._

_Bed-bugs_ should be kept away, by filling every c.h.i.n.k in the bedstead with putty, and, if it be old, painting it over. Of all the mixtures for killing them, _corrosive sublimate and alcohol_ is the surest. This is a strong poison.

_c.o.c.kroaches_ may be destroyed, by pouring boiling water into their haunts, or setting a mixture of a.r.s.enic, mixed with Indian meal and mola.s.ses, where they are found. Chloride of lime and sweetened water will also poison them.