 I must frankly own that had I known beforehand that this book would have cost me the labour which it has, I should never have been courageous enough to commence it. What moved me in the first instance, to attempt a work like this, was the discomfort and suffering which I have seen brought upon men and women by household mismanagement. I have always thought that there is no more fruitful source of family discontent than a housewife's badly cooked dinners in untidy ways. Men are now so well served out of doors at their clubs, well-ordered taverns and dining-houses, that in order to compete with the attractions of these places a mistress must be thoroughly acquainted with the theory and practice of cookery, as well as be perfectly conversant with all the other arts of making and keeping a comfortable home. In this book I have attempted to give, under the chapters devoted to cookery, an intelligible arrangement to every recipe, a list of the ingredients, a plain statement of the mode of preparing each dish, and a careful estimate of its cost, the number of people for whom it is sufficient, and the time when it is seasonable. For the matter of the recipes I am indebted in some measure to the many correspondents of the English Woman's Domestic Magazine, who have obligingly placed at my disposal their formulas for many original preparations. A large private circle has also rendered me considerable service. A diligent study of the works of the best modern writers on cookery was also necessary to the faithful fulfilment of my task. Friends in England, Scotland, Ireland, France, and Germany have also very materially aided me. I have paid great attention to those recipes which come under the head of cold meat cookery, but in the department belonging to the cook I have striven too to make my work something more than a cookery book, and have therefore on the best authority that I could obtain, given an account of the natural history of the animals and vegetables which we use as food. I have followed the animal from his birth to his appearance on the table, have described the manner of feeding him, and of slaying him, the position of his various joints, and after giving the recipes have described the modes of carving meat, poultry, and game. Skillful artists have designed the numerous drawings which appear in this work, and which illustrate better than any description many important and interesting items. The coloured plates are a novelty not without value. Besides the great portion of this book which has a special reference to the cook's department, there are chapters devoted to those of the other servants of the household, who have all I trust their duties clearly assigned to them. Towards the end of the work will be found valuable chapters on the management of children, the doctor, the latter principally referring to accidents and emergencies, some of which are certain to occur in the experience of every one of us, and the last chapter contains legal memoranda, which will be serviceable in cases of doubt as to the proper course to be adopted in the relations between landlord and tenant, tax-gatherer and taxpayer, and tradesmen and customer. These chapters have been contributed by gentlemen fully entitled to confidence, those on medical subjects, by an experienced surgeon, and the legal matter by a solicitor. I wish here to acknowledge the kind letters and congratulations I have received during the progress of this work, and have only further to add that I trust the result of the four years incessant labour which I have expended will not be altogether unacceptable to some of my countrymen and countrywomen. Isabella Beaton. End of section zero. Section one of the book of household management. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Recording by Sarah Jennings. The Book of Household Management by Isabella Beaton. Chapter one. The Mistress. Part one. Strength and honour are her clothing, and she shall rejoice in time to come. She openeth her mouth with wisdom, and in her tongue is the law of kindness. She looketh well to the ways of her household, and eateth not the bread of idleness. Her children arise up and call her blessed, her husband also, and he praises her. Proverbs 31, 25 to 28. One. As with the commander of an army, or the leader of any enterprise, so is it with the mistress of a house. Her spirit will be seen through the whole establishment, and just in proportion as she performs her duties intelligently and thoroughly, so will her domestics follow in her path. Of all those requirements, which more particularly belong to the feminine character, there are none which take a higher rank in our estimation than such as enter into a knowledge of household duties. For on these are perpetually dependent the happiness, comfort, and well-being of a family. In this opinion, we are borne out by the author of The Vicar of Wakefield, who says, the modest virgin, the prudent wife, and the careful matron, are much more serviceable in life than pedicoted philosophers, blustering heroines, and Virgo queens. She who makes her husband and her children happy, who reclaims the one from vice and trains up the other to virtue, is a much greater character than ladies described in romances, whose whole occupation is to murder mankind with shafts from their quiver, or their eyes. Two. Pursuing this picture, we may add that to be a good housewife does not necessarily imply an abandonment of proper pleasures or amusing recreation. We think it the more necessary to express this, as the performance of the duties of a mistress may, to some minds, perhaps, seem to be incompatible with the enjoyment of life. Let us, however, now proceed to describe some of those home qualities and virtues which are necessary to the proper management of a household, and then point out the plan which may be most profitably pursued for the daily regulation of its affairs. Three. Early rising is one of the most essential qualities which enter into good household management, as it is not only the parent of health, but of innumerable other advantages. Indeed, when a mistress is an early riser, it is almost certain that her house would be orderly and well-managed. On the contrary, if she remained in bed till a late hour, then the domestics, who, as we have before observed, invariably partake somewhat of their mistress's character, will surely become sluggards. To self-indulgence all are more or less disposed, and it is not to be expected that servants are freer from this fault than the heads of houses. The great Lord Chatham thus gave his advice in reference to this subject. I would have inscribed on the curtains of your bed and the walls of your chamber. If you do not rise early you can make progress in nothing. Four. Cleanliness is also indispensable to health, and must be studied both in regard to the person and the house, and all that it contains. Cold or tepid baths should be employed every morning, unless on account of illness or other circumstances they should be deemed objectionable. The bathing of children will be treated under the head of management of children. Five. Frugality and economy are home virtues without which no household can prosper. Dr. Johnson says, frugality may be termed the daughter of prudence, the sister of temperance, and the parent of liberty. He that is extravagant will quickly become poor, and poverty will enforce dependence and invite corruption. The necessity of practicing economy should be evident to everyone, whether in the possession of an income no more than sufficient for a family's requirements or of a large fortune which puts financial adversity out of the question. We must always remember that it is a great merit in housekeeping to manage a little well. He is a good wagoner, says Bishop Hall, that can turn in a little room. To live well in abundance is the praise of the estate, not of the person. I will study more how to give a good account of my little than how to make it more. In this there is true wisdom, and it may be added that those who can manage a little well are most likely to succeed in their management of larger matters. Economy and frugality must never, however, be allowed to denigrate into parsimony and meanness. Six. The choice of acquaintances is very important to the happiness of a mistress and her family. A gossiping acquaintance who indulges in the scandal and ridicule of her neighbors should be avoided as a pestilence. It is likewise all necessary to beware, as Thompson sings, the whispered tale, that like the fabling nile, no fountain knows, fair laced deceit, whose wily conscious eye near looks direct, the tongue that licks the dust, but when it safely dares, as prompt to sting. If the duties of a family do not sufficiently occupy the time of a mistress, society should be formed of such a kind as will tend to the mutual interchange of general and interesting information. Seven. Friendships should not be hastily formed, nor the heart given at once to every newcomer. There are ladies who uniformly smile at and approve everything at everybody, and who possess neither the courage to reprehend vice, nor the generous warmth to defend virtue. The friendship of such persons is without attachment, and their love without affection or even preference. They imagine that everyone who has any penetration is ill natured, and look coldly on a discriminating judgment. It should be remembered, however, that this discernment does not always proceed from an uncharitable temper, but that those who possess a long experience and thorough knowledge of the world scrutinize the conduct and dispositions of people before they trust themselves to the first fair appearances. Addison, who was not deficient in a knowledge of mankind, observes that a friendship which makes the least noise is very often the most useful. For which reason I should prefer a prudent friend to a zealous one? And Joanna Bailey tells us that friendship is no plant of hasty growth, though planted in esteem's deep fixed soil, the gradual culture of kind intercourse must bring it to perfection. Eight. Hospitality is a most excellent virtue, but care must be taken that the love of company for its own sake does not become a prevailing passion, for then the habit is no longer hospitality, but dissipation. Reality and truthfulness in this, as in all other duties of life, are the points to be studied. For, as Washington Irving well says, there is an emanation from the heart in genuine hospitality which cannot be described, but is immediately felt, and puts the stranger at once at his ease. With respect to the continuance of friendships, however, it may be found necessary, in some cases, for a mistress to relinquish on assuming the responsibility of a household, many of those commenced in the earlier part of her life. This will be the more requisite if the number still retained be quite equal to her means and opportunities. Nine. In conversation, trifling occurrences such as small disappointments, petty annoyances, and every other day incidents should never be mentioned to your friends. The extreme injudiciousness of repeating these will be at once apparent when we reflect on the unsatisfactory discussions which they too frequently occasion, and on the load of advice which they are the cause of being tendered, and which is too often of a kind neither to be useful nor agreeable. Greater events, whether of joy or sorrow, should be communicated to friends, and on such occasions their sympathy gratifies and comforts. If the mistress be a wife, never let an account of her husband's failings pass her lips, and in cultivating the power of conversation, she should keep the versified advice of Cowper continually in her memory, that it should flow like water after summer showers, not as if raised by mere mechanic powers. In reference to its style, Dr. Johnson, who was himself greatly distinguished for his colloquial abilities, says that no style is more extensively acceptable than the narrative, because this does not carry an air of superiority over the rest of the company, and therefore is most likely to please them. For this purpose we should store our memory with short anecdotes and entertaining pieces of history. Almost everyone listens with eagerness to extemporary history. Vanity often cooperates with curiosity, for he that is a hearer in one place wishes to qualify himself to be a principal speaker in some inferior company, and therefore more attention is given to narrations than anything else in conversation. It is true, indeed, that sallies of wit and quick replies are very pleasing in conversation, but they frequently tend to raise envy in some of the company. But the narrative way neither raises this nor any other evil passion, but keeps all the company nearly upon inequality, and if judiciously managed will at once entertain and improve them all. 10. Good temper should be cultivated by every mistress, as upon it the welfare of the household may be said to turn. Indeed its influence can hardly be overestimated, as it has the effect of molding the characters of those around her, and of acting most beneficially on the happiness of the domestic circle. Every head of a household should strive to be cheerful, and should never fail to show a deep interest in all that apportains to the well-being of those who claim the protection of her roof. Gentleness, not partial and temporary, but universal and regular, should pervade her conduct. For where such a spirit is habitually manifested, it not only delights her children, but makes her domestics attentive and respectful. Her visitors are also pleased by it, and their happiness is increased. 11. On the important subject of dress and fashion, we cannot do better than quote an opinion from the eighth volume of the English women's domestic magazine. The writer there says, let people write, talk, lecture, satirize as they may, it cannot be denied that whatever is the prevailing mode in attire, let it intrinsically be ever so absurd, it will never look as ridiculous as another, or as any other which however convenient, comfortable, or even becoming, is totally opposite in style to that generally worn. 12. In purchasing articles of wearing apparel, whether it be a silk dress, a bonnet, shawl, or ribbon, it is well for the buyer to consider three things. One, that it be not too expensive for her purse. Two, that its color harmonize with her complexion, and its size and pattern with her figure. Three, that its tint allow of its being worn with the other garments she possesses. The quaint fuller observes that the good wife is none of our dainty dames who love to appear in a variety of suits every day new, as if a gown like a stratagem in war were to be used but once. But our good wife sets up a sale according to the keel of her husband's estate, and if of high parentage she doth not so remember what she was by birth that she forgets what she is by match. Two brunettes, or those ladies having dark complexions, silks of a grave hue are adapted. For blondes or those having fair complexions lighter colors are preferable, as the richer deeper hues are too overpowering for the latter. The colors which go best together are green with violet, gold color with dark crimson or lilac, pale blue with scarlet, pink with black or white, and gray with scarlet or pink. A cold color generally requires a warm tint to give life to it. Gray and pale blue for instance do not combine well, both being cold colors. 13. The dress of the mistress should always be adapted to her circumstances and be varied with different occasions. Thus at breakfast she should be attired in a very neat and simple manner, wearing no ornaments. If this dress should decidedly pertain only to the breakfast hour and be specifically suited for such domestic occupations as usually follow that meal, then it would be well to exchange it before the time for receiving visitors, if the mistress be in the habit of doing so. It is still to be remembered, however, that in changing the dress, jewelry and ornaments are not to be worn until the full dress for dinner is assumed. Further information and hints on the subject of the toilet will appear under the department of the lady's maid. The advice of Polonius to his son Laertes and Shakespeare's tragedy of Hamlet is most excellent, and although given to one of the male sex, will equally apply to a fair lady. Costly thy habit as thy purse can buy, but not expressed in fancy, rich, not gaudy, for the apparel oft proclaims the man. 14. Charity and benevolence are duties which a mistress owes to herself as well as to her fellow creatures, and there is scarcely any income so small that something might be spared from it, even if it be but the widow's might. It is always to be remembered, however, that it is the spirit of charity which imparts to the gift a value far beyond its actual amount, and is by far its better part. True charity, a plant divinely nursed, fed by the love from which it rose at first, thrives against hope, and in the rudest scene, storms but enliven its unfading green, exuberant as the shadow it supplies, its fruit on earth, its growth above the skies. Visiting the houses of the poor is the only practical way really to understand the actual state of each family, and although there may be difficulties in following out this plan in the metropolis and other large cities, yet in country towns and rural districts these objections do not obtain. Great advantages may result from visits paid to the poor, for there being unfortunately much ignorance generally amongst them with respect to all household knowledge, there will be opportunities for advising and instructing them in a pleasant and unobtrusive manner, in cleanliness, industry, cookery, and good management. Fifteen. In marketing, that the best articles are the cheapest may be laid down as a rule, and it is desirable unless an experienced and confidential housekeeper be kept, that the mistress should herself purchase all provisions and stores needed for the house. If the mistress be a young wife and not accustomed to order things for the house, a little practice and experience will soon teach her who are the best trades people to deal with, and what are the best provisions to buy. Under each particular head of fish, meat, poultry, game, etc., will be described the proper means of ascertaining the quality of these commestibles. Sixteen. A housekeeping account book should invariably be kept, and kept punctually and precisely. The plan for keeping household accounts, which we should recommend, would be to make an entry, that is, right down into a daily diary, every amount paid on that particular day, be it ever so small. Then at the end of the month let these various payments be ranged under their specific heads of butcher, baker, etc., and thus will be seen the proportions paid to each tradesman, and any one month's expenses may be contrasted with another. The housekeeping accounts should be balanced not less than once a month, so that you may see that the money you have in hand tallies with your account of it in your diary. Judge Halliburton never wrote truer words than when he said, No man is rich whose expenditure exceeds his means, and no one is poor whose incomeings exceed his outgoings. When in a large establishment a housekeeper is kept, it will be advisable for the mistress to examine her accounts regularly. Then any increase of expenditure, which may be apparent, can easily be explained, and the housekeeper will have the satisfaction of knowing whether her efforts to manage her department well and economically have been successful. Seventeen. Engaging domestics is one of those duties in which the judgment of the mistress must be cleanly exercised. There are some respectable registry offices where good servants may sometimes be hired, but the plan rather to be recommended is for the mistress to make inquiry amongst her circle of friends and acquaintances and her tradespeople. The latter generally know those in their neighborhood who are wanting situations and will communicate with them when a personal interview with some of them will enable the mistress to form some idea of the characters of the applicants and to suit herself accordingly. We would here point out an error, and a grave one it is, into which some mistresses fall. They do not when engaging a servant expressly tell her all the duties which she will be expected to perform. This is an act of omission severely to be reprehended. Every portion of work which the maid will have to do should be plainly stated by the mistress and understood by the servant. If this plan is not carefully adhered to, domestic contention is almost certain to ensue, and this may not be easily settled, so that a change of servants, which is so much to be deprecated, is continually occurring. 18. In obtaining a servant's character, it is not well to be guided by a written one from some unknown quarter, but it is better to have an interview if at all possible with the former mistress. By this means you will be assisted in your decision of the suitableness of the servant for your place, from the appearance of the lady in the state of her house. Negligence and want of cleanliness in her and her household generally will naturally lead you to the conclusion that her servant has suffered from the influence of the bad example. The proper course to pursue in order to obtain a personal interview with the lady is this. The servant in search of the situation must be desired to see her former mistress, and ask her to be kind enough to appoint a time convenient to herself when you may call on her. This proper observance of courtesy being necessary to prevent any unseasonable intrusion on the part of a stranger. Your first questions should be relative to the honesty and general morality of her former servant, and if no objection is stated in that respect, her other qualifications are then to be ascertained. Inquiries should be very minute, so that you may avoid disappointment and trouble by knowing the weak points of your domestic. 19. The treatment of servants is of the highest possible moment, as well to the mistress as to the domestics themselves. On the head of the house the latter will naturally fix their attention, and if they perceive that the mistress's conduct is regulated by high and correct principles, they will not fail to respect her. If also a benevolent desire is shown to promote their comfort, at the same time that a steady performance of their duty is exacted, then their respect will not be unmingled with affection, and they will be still more solicitous to continue to deserve her favour. 20. In giving a character, it is scarcely necessary to say that the mistress should be guided by a sense of strict justice. It is not fair for one lady to recommend to another a servant she would not keep herself. The benefit too to the servant herself is a small advantage, for the failings which she possesses will increase if suffered to be indulged with impunity. It is hardly necessary to remark on the other hand that no angry feelings on the part of a mistress toward her late servant should ever be allowed in the slightest degree to influence her, so far as to induce her to disparage her maid's character. 21. The following table of the average yearly wages paid to domestics, with the various members of the household placed in order in which they are usually ranked, will serve as a guide to regulate the expenditure of an establishment. The house steward, from 10 to 80 pounds. The valet, 25 to 50 pounds when not found in livery, 20 to 30 pounds when found in livery. The butler, 25 to 50 pounds. The cook, 20 to 40 pounds. The gardener, 20 to 40 pounds. The footman, 20 to 40 pounds when not found in livery, 15 to 25 pounds when found in livery. The underbutler, 15 to 30 pounds when not found in livery, 15 to 25 pounds when found in livery. The coachman, 20 to 35 pounds. The groom, 15 to 30 pounds when not found in livery, 12 to 20 pounds when found in livery. the underfootman, twelve to twenty pounds, the pager foot boy, eight to eighteen pounds when not found in livery, six to fourteen pounds when found in livery, the stable boy, six to twelve pounds, the housekeeper, from twenty to thirty-five pounds, the ladies maid, twelve to twenty-five, the head nurse, fifteen to thirty, the cook, eleven to thirty, the upper housemaid, twelve to twenty, the upper laundry maid, twelve to eighteen, the maid of all work, nine to fourteen, the underhouse maid, eight to twelve, the still room maid, nine to fourteen, the nurse maid, eight to twelve, the under laundry maid, nine to eleven, the kitchen maid, nine to fourteen, the scullery maid, five to nine. These quotations of wages are those usually given in or near the metropolis, but of course there are many circumstances connected with locality and also having reference to the long service on the one hand or the inexperience on the other of domestics, which may render their wages still higher or lower than those named above. All the domestics mentioned in the above table would enter into the establishment of a wealthy nobleman. The number of servants, of course, would become smaller in proportion to the lesser size of the establishment, and we may hear enumerate a scale of servants suited to various incomes, commencing with about a thousand pounds per year, a cook, upper housemaid, nursemaid, underhousemaid, and a man's servant, about seven hundred fifty pounds a year, a cook, housemaid, nursemaid, and foot boy, about five hundred pounds a year, a cook, housemaid, and nursemaid, about three hundred pounds a year, a maid of all work, and nursemaid, about two hundred or a hundred fifty pounds a year, a maid of all work, and girl occasionally. Twenty-two. Having thus indicated some of the more general duties of the mistress, relative to the moral government of her household, we will now give a few specific instructions on matters having a more practical relation to the position which she is supposed to occupy in the eye of the world. To do this, the more clearly we will begin with her earliest duties and take her completely through the occupations of a day. Twenty-three. Having risen early, as we have already advised, see three, and having given due attention to the bath and made a careful toilet, it will be well at once to see that the children have received their proper ablutions and are in every way clean and comfortable. The first meal of the day, breakfast, will then be served, at which all the family should be punctually present, unless illness or other circumstances prevent. Twenty-four. After breakfast is over, it will be well for the mistress to make a round of the kitchen and other offices to see that all are in order, and that the morning's work has been properly performed by the various domestics. The orders for the day should then be given, and any questions which the domestics desire to ask respecting their several departments should be answered, and any special articles they may require handed to them from the store closet. In those establishments where there is a housekeeper, it will not be so necessary for the mistress personally to perform the above-named duties. Twenty-five. After this general superintendent's of her servants, the mistress, if a mother of a young family, may devote herself to the instruction of some of its younger members or to the examination of the state of their wardrobe, leaving the later portion of the morning for reading or for some amusing recreation. Recreation, says Bishop Hall, is intended to the mind as wedding is to the scythe, to sharpen the edge of it, which would otherwise grow dull and blunt. He, therefore, that spends his whole time in recreation is ever wedding, never mowing. His grass may grow and his seeds starve, as contrarially he that always toils and never recreates is ever mowing, never wedding, laboring much to little purpose, as good no scythe as no edge. Then only doth the work go forward when the scythe is so seasonably and moderately wedded that it may cut and so cut that it may have the help of sharpening. Unless the means of the mistress be very circumscribed, and she be obliged to devote a great deal of her time to the making of her children's clothes and other economical pursuits, it is right that she should give some time to the pleasures of literature, the innocent delights of the garden, and to the improvement of any special abilities for music, painting, and other elegant arts which she may happily possess. 26. These duties and pleasures being performed and enjoyed, the hour of luncheon will have arrived. This is a very necessary meal between an early breakfast and a late dinner, as a healthy person with good exercise should have a fresh supply of food once in four hours. It should be a light meal, but its solidity must of course be in some degree proportionate to the time it is intended to enable you to wait for your dinner, and the amount of exercise you take in the meantime. At this time also the servants' dinner will be served. In those establishments where an early dinner is served, that will of course take the place of the luncheon. In many houses where a nursery dinner is provided for the children about one o'clock, the mistress and elder portion of the family may make their luncheon at the same time from the same joint, or whatever may be provided. A mistress will arrange according to circumstances the serving of the meal, but the more usual plan is for the lady of the house to have the joint brought to her table, and afterwards carried to the nursery. 27. After luncheon, morning calls and visits may be made and received. These may be divided under three heads, those of ceremony, friendship, and congratulation or condolence. Visits of ceremony or courtesy, which occasionally merge into those of friendship, are to be paid under various circumstances. Thus they are uniformly required after dining at a friend's house, or after a ball, picnic, or any other party. These visits should be short, a stay of from fifteen to twenty minutes being quite sufficient. A lady paying a visit may remove her boa or neckerchief, but neither her shawl nor bonnet. When other visitors are announced, it is well to retire as soon as possible. Taking care to let it appear that their arrival is not the cause. When they are quietly seated, and the bustle of their entrance is over, rise from your chair, taking a kind leave of the hostess, and bowing politely to the guests. Should you call it an inconvenient time, not having ascertained the luncheon hour or from any other inadvertence, retire as soon as possible, without, however, showing that you feel yourself an intruder. It is not difficult for any well-bred or even good-tempered person to know what to say on such an occasion, and on politely withdrawing a promise can be made to call again if the lady you have called on appear really disappointed. 28. In paying visits of friendship, it will not be so necessary to be guided by etiquette as in paying visits of ceremony, and if a lady be pressed by her friend to remove her shawl and bonnet, it can be done if it will not interfere with her subsequent arrangements. It is, however, requisite to call at suitable times, and to avoid staying too long if your friend is engaged. The courtesies of society should ever be maintained, even in the domestic circle and amongst the nearest friends. During these visits the manners should be easy and cheerful, and the subjects of conversation, such as may be readily terminated. Serious discussions or arguments are to be altogether avoided, and there is much danger and impropriety in expressing opinions of those persons and characters with whom, perhaps, there is but a slight acquaintance. See six, seven, and nine. 28. It is not advisable at any time to take favourite dogs into another lady's drawing room, for many persons have an absolute dislike to such animals, and besides this there is always a chance of a breakage of some article occurring, through their leaping and bounding here and there, sometimes very much to the fear and annoyance of the hostess. Her children also, unless they are particularly well trained and orderly, and she is on exceedingly friendly terms with the hostess, should not accompany a lady in making morning calls. Where a lady, however, pays her visits in a carriage, the children can be taken in the vehicle, and remain in it until the visit is over. 29. For morning calls it is well to be neatly attired, for a costume very different to that you generally wear, or anything approaching an evening dress will be very much out of place. As a general rule it may be said both in reference to this and all other occasions, it is better to be underdressed than overdressed. A strict account should be kept of ceremonial visits, and notice how soon your visits have been returned. An opinion may thus be formed as to whether your frequent visits are, or are not, desirable. There are naturally instances when the circumstances of old age or ill health will preclude any return of a call, but when this is the case it must not interrupt the discharge of the duty. 30. In paying visits of condolence, it is to be remembered that they should be paid within a week after the event which occasions them. If the acquaintance, however, is but slight, then immediately after the family has appeared at public worship. A lady should send in her card, and if her friends be able to receive her, the visitor's manner and conversation should be subdued and in harmony with the character of her visit. Courtesy would dictate that a morning card should be used, and that visitors in paying condoling visits should be dressed in black, either silk or plain-colored apparel. Sympathy with the affliction of the family is thus expressed, and these attentions are in such cases pleasing and soothing. In all these visits, if your acquaintance or friend be not at home, a card should be left. If in a carriage the servant will answer your inquiry and receive your card. If paying your visits on foot, give your card to the servant in the hall, but leave to go in and rest should on no account be asked. The form of words, not at home, may be understood in different senses, but the only courteous way is to receive them as being perfectly true. You may imagine that the lady of the house is really at home and that she would make an exception in your favour, or you may think that your acquaintance is not desired, but in either case not the slightest word is to escape you which would suggest on your part to such an impression. 31. In receiving morning calls, the foregoing description of the etiquette to be observed in paying them will be of considerable service. It is to be added, however, that the occupations of drawing, music, or reading should be suspended on the entrance of morning visitors. If a lady, however, be engaged with light needlework, and none other is appropriate in the drawing room, it may not be under some circumstances inconsistent with good-breeding to quietly continue it during conversation, particularly if the visit be protracted or the visitors be gentleman. Formerly the custom was to accompany all visitors quitting the house to the door, and there take leave of them. But modern society, which is thrown off a great deal of this kind of ceremony, now merely requires that the lady of the house should rise from her seat, shake hands or courtesy in accordance with the intimacy she has with her guests, and ring the bells to summon the servant to attend them and open the door. In making a first call, either upon a newly married couple or persons newly arrived in the neighbourhood, a lady should leave her husband's card together with her own at the same time, stating that the profession or business in which she is engaged has prevented him from having the pleasure of paying the visit with her. It is accustomed with many ladies when on the eve of an absence from their neighbourhood to leave or send their own and husband's cards with the letters PPC in the right corner. These letters are the initials of the French words pour prendre congé, meaning to take leave. 32. The morning calls being paid or received, and their etiquette properly attended to, the next great event of the day in most establishments is the dinner. And we only propose here to make a few general remarks on this important topic, as in future pages the whole art of dining will be thoroughly considered, with reference to its economy, comfort and enjoyment. 33. In giving or accepting an invitation for dinner, the following is the form of words generally made use of. They, however, can be varied in proportion to the intimacy or position of the hosts and guests. Mr. and Mrs. A present their compliments to Mr. and Mrs. B, and request the honour, or hope to have the pleasure, of their company to dinner on Wednesday, the 6th of December next, A Street, November 13th, 1859, RSVP. 34. The letters in the corner imply, ripondez si vous plaît, meaning an answer will oblige. The reply accepting the invitation is couched in the following terms. Mr. and Mrs. B present their compliments to Mr. and Mrs. A, and will do themselves the honour of, or will have much pleasure in, accepting their kind invitation to dinner on the 6th of December next, B Square, November 18th, 1859. 34. Cards or invitations for a dinner party should be issued a fortnight or three weeks, sometimes even a month, beforehand, and care should be taken by the hostess in the selection of the invited guests that they should be suited to each other. Much also of the pleasure of a dinner party will depend on the arrangement of the guests at table, so as to form a due admixture of talkers and listeners, the grave and the gay. If an invitation to dinner is accepted, the guests should be punctual, and the mistress ready in her drawing-room to receive them. At some periods it has been considered fashionable to come late to dinner, but lately, nous avons changé tout cela. 34. The half hour before dinner has always been considered as the great ordeal through which the mistress, in giving a dinner party, will either pass with flying colours or lose many of her laurels. The anxiety to receive her guests, her hope that all will be present in due time, her trust in the skill of her cook, and the attention of other domestics, all tend to make these few minutes a trying time. The mistress, however, must display no kind of agitation, but show her tact in suggesting light and cheerful subjects of conversation, which will be much aided by the introduction of any particular new book, Curiosity of Art, or Article of Virtue, which may pleasantly engage the attention of the company. Waiting for dinner, however, is a trying time, and there are few who have not felt how sad it is to sit and pine the long half hour before we dine, upon our watches oft to look, then wonder at the clock and cook, and strive to laugh in spite of fate. But laughter forced soon quits the room, and leaves it in its former gloom. But low the dinner now appears, the object of our hopes and fears, the end of all our pain. In giving an entertainment of this kind, the mistress should remember that it is her duty to make her guests feel happy, comfortable, and quite at their ease, and the guests should also consider that they have come to the house of their hostess to be happy. Thus an opportunity is given to all for innocent enjoyment and intellectual improvement, when also acquaintances may be formed that may prove invaluable through life, and information gained that will enlarge the mind. Many celebrated men and women have been great talkers, and amongst others the genial Sir Walter Scott, who spoke freely to everyone, and a favorite remark of whom it was that he never did so without learning something he didn't know before. 35. Dinner being announced, the host offers his arm to, and places on his right hand at the dinner table, the lady to whom he desires to pay most respect, either on account of her age, position, or from her being the greatest stranger in the party. If this lady be married and her husband present, the latter takes the hostess to her place at the table, and seats himself at her right hand. The rest of the company follow in couples, as specified by the master and mistress of the house, arranging the party according to their rank and other circumstances which may be known to the host and hostess. It will be found of great assistance to the placing of a party at the dinner table, to have the names of the guests neatly and correctly written on small cards, and placed at that part of the table where it is desired they should sit. With respect to the number of guests, it has often been said that a private dinner party should consist of not less than the number of graces, or more than that of the muses. A party of ten or twelve is perhaps in a general way sufficient to enjoy themselves and be enjoyed. White kid gloves are worn by ladies at dinner parties, but should be taken off before the business of dining commences. 36 The guests being seated at the dinner table, the lady begins to help the soup, which is handed round commencing with the gentleman on her right and on her left, and continuing in the same order till all are served. It is generally established as a rule not to ask for soup or fish twice, as in so doing part of the company may be kept waiting too long for the second course, when perhaps a little revenge is taken by looking at the awkward consumer of a second portion. This rule, however, may under various circumstances not be considered as binding. It is not usual where taking wine is on reg, for a gentleman to ask a lady to take wine, until the fish or soup is finished, and then the gentleman honoured by sitting on the right of the hostess may politely inquire if she will do him the honour of taking wine with him. This will act as a signal to the rest of the company. The gentleman of the house, most probably requesting the same pleasure of the ladies at his right and left. At many tables, however, the customer fashion of drinking wine in this manner is abolished, and the servant fills the glasses of the guests with the various wines suited to the course, which is in progress. 37 When dinner is finished, the dessert is placed on the table, accompanied with finger glasses. It is the custom of some gentleman to wet a corner of the napkin, but the hostess, whose behaviour will set the tone to all the ladies present, will merely wet the tips of her fingers, which will serve all the purposes required. The French and other Continentals have a habit of gargling the mouth, but it is a custom which no English gentlewoman should in the slightest degree imitate. 38 When fruit has been taken, and a glass or two of wine passed round, the time will have arrived when the hostess will rise, and thus give the signal for the ladies to leave the gentleman and retire to the drawing-room. The gentleman of the party will rise at the same time, and he who is nearest the door will open it for the ladies, all remaining courteously standing until the last lady has withdrawn. Dr. Johnson has a curious paragraph on the effects of a dinner on men. Before dinner, he says, Men meet with great inequality of understanding, and those who are conscious of their inferiority have the modesty not to talk. When they have drunk wine, every man feels himself happy, and loses that modesty and grows impudent and vociferous, but he is not improved, he is only not sensible of his defects. This is rather severe, but there may be truth in it. In former times when the bottle circulated freely amongst the guests, it was necessary for the ladies to retire earlier than they do at present, for the gentleman of the company soon became unfit to conduct themselves with that decorum which is essential in the presence of ladies. Thanks, however, to the improvements in modern society, and the high example shown to the nation by its most illustrious personages, temperance is, in these happy days, a striking feature in the character of a gentleman. Delicacy of conduct toward the female sex has increased with the esteem in which they are now universally held, and thus the very early withdrawing of the ladies from the dining room is to be deprecated. A lull in the conversation will seasonably indicate the moment for the ladies' departure. 39. After dinner invitations may be given. By which we wish to be understood, invitations for the evening. The time of the arrival of these visitors will vary according to their engagements, or sometimes will be varied in obedience to the comprises of fashion. Guests invited for the evening are, however, generally considered at liberty to arrive whenever it will best suit themselves, usually between nine and twelve, unless earlier hours are specifically named. By this arrangement, many fashionable people and others who have numerous engagements to fulfill often contrive to make their appearance at two or three parties in the course of one evening. 40. The etiquette of the dinner party table being disposed of. Let us now enter slightly into that of an evening party or ball. The invitations issued and accepted for either of these will be written in the same style as those already described for a dinner party. They should be sent out at least three weeks before the day fixed for the event, and should be replied to within a week of their receipt. By attending to these courtesies, the guests will have time to consider their engagements and prepare their dresses, and the hostess will also know what will be the number of her party. If the entertainment is to be simply an evening party, this must be specified on the card or note of invitation. Short or verbal invitations, except where persons are exceedingly intimate or are very near relations, are very far from proper. Although, of course, in this respect and in many other respects, very much always depends on the manner in which the invitation is given. True politeness, however, should be studied even amongst the nearest friends and relations, for the mechanical forms of good breeding are of great consequence, and too much familiarity may have for its effect the destruction of friendship. 41. As the ladies and gentlemen arrive, each should be shown to a room exclusively provided for their reception, and in that set apart for the ladies, attendance should be in waiting to assist in uncloking and in helping to arrange the hair and toilet of those who will require it. It will be found convenient in those cases where the number of guests is large, to provide numbered tickets, so that they can be attached to the cloaks and shawls of each lady, a duplicate of which should be handed to the guest. Coffee is sometimes provided in this or an anti-room for those who would like to partake of it. 42. As the visitors are announced by the servant, it is not necessary for the lady of the house to advance each time towards the door, but merely to rise from her seat to receive their courtesies and congratulations. If indeed the hostess wishes to show particular favour to some peculiarly honoured guests, she may introduce them to others whose acquaintance she may imagine will be especially suitable and agreeable. It is very often the practice of the master of the house to introduce one gentleman to another, but occasionally the lady performs this office, when it will of course be polite for the persons thus introduced to take their seats together for the time being. The custom of non-introduction is very much in vogue in many houses, and guests are thus left to discover for themselves the position and qualities of the people around them. The servant indeed calls out the names of all the visitors as they arrive, but in many instances mispronounces them, so that it will not be well to follow this information as if it were an unerring guide. In our opinion it is a cheerless and depressing custom, although in thus speaking we do not allude to the large assemblies of the aristocracy, but to the smaller parties of the middle classes. 43. A separate room or convenient buffet should be appropriated for refreshments, and to which the dancers may retire, and cakes and biscuits, with wine, negus, lemonade, and ices handed round. A supper is also mostly provided at the private parties of the middle classes, and this requires on the part of the hostess a great deal of attention and supervision. It usually takes place between the first and second parts of the program of the dances, of which there should be several prettily written or printed copies distributed about the ballroom. In private parties a lady is not to refuse the invitation of a gentleman to dance, unless she be previously engaged. The hostess must be supposed to have asked to her house only those persons whom she knows to be perfectly respectable and of unblemished character, as well as pretty equal in position, and thus to decline the offer of any gentleman present would be a tacit reflection on the master and mistress of the house. It may be mentioned here, more especially for the young who will read this book, that introductions at balls and evening parties cease with the occasion that calls them forth, no introduction at these times giving a gentleman a right to address afterwards a lady. She is consequently free next morning to pass her partner at a ball of the previous evening without the slightest recognition. 44. The ball is generally opened, that is the first place in the first quadrille is occupied, by the lady of the house. When anything prevents this, the host will usually lead off the dance with the lady who is either the highest in rank or the greatest stranger. It will be well for the hostess, even if she be very partial to the amusement and a graceful dancer, not to participate in it to any great extent, lest her lady guests should have occasion to complain of her monopoly of the gentleman and other causes of neglect. A few dances will suffice to show her interest in the entertainment, without unduly trenching on the attention due her guests. In all its parts a ball should be perfect, the music and the banquet and the wine, the garlands, the rose-oters, and the flowers. The hostess or host during the progress of a ball will courteously accost and chat with their friends, and take care that the ladies are furnished with seats, and that those who wish to dance are provided with partners. A gentle hint from the hostess conveyed in a quiet lady-like manner that certain ladies have remained unengaged during several dances, is sure not to be neglected by any gentleman. Thus will be studied the comfort and enjoyment of the guests, and no lady in leaving the house will be able to feel the chagrin and disappointment of not having been invited to stand up in a dance during the whole of the evening. 45. When any of the carriages of the guests are announced, or the time for their departure arrived, they should make a slight intimation to the hostess, without, however, exciting any observation, that they are about to depart. If this cannot be done, however, without creating too much bustle, it will be better for the visitors to retire quietly without taking their leave. During the course of the week the hostess will expect to receive from every guest a call, where it is possible, or cards expressing the gratification experienced from her entertainment. This attention is due to every lady for the pains and troubles she has been at, and tends to promote social kindly feelings. 46. Having thus disgorst of parties of pleasure, it will be an interesting change to return to the more domestic business of the house, although all the details we have been giving of dinner parties, balls, and the like, appertain to the department of the mistress. Without a knowledge of the etiquette to be observed on these occasions, a mistress would be unable to enjoy and appreciate those friendly, pleasant meetings which give, as it were, Philip to life, and make the quiet, happy home of an English gentlewoman appear the more delightful and enjoyable. In their proper places, all that is necessary to be known respecting the dishes and appearances of the breakfast, dinner, tea, and supper tables, will be set forth in this work. 47. A family dinner at home, compared with either giving or going to a dinner party, is of course of much more frequent occurrence, and many will say of much greater importance. Both, however, have to be considered with a view to their nicety and enjoyment, and the latter more particularly with reference to economy. These points will be especially noted in the following pages on household cookery. Here we will only say that for both mistress and servants, as well in large as small households, it will be found by far the better plan to cook and serve the dinner, and to lay the tablecloth and the sideboard, with the same cleanliness, neatness, and scrupulous exactness, whether it be for the mistress herself alone, a small family, or for company. If this rule be strictly adhered to, all will find themselves increase in managing skill, whilst the knowledge of their daily duties will become familiar, and enable them to meet difficult occasions with ease, and overcome any amount of obstacles. 48. Of the manner of passing evenings at home, there is none pleasanter than in such recreative enjoyment as those which relax the mind from its severer duties, whilst they stimulate it with a gentle delight. Where there are young people forming a part of the evening circle, interesting and agreeable pastime should especially be promoted. It is of incalculable benefit to them that their homes should possess all the attractions of healthful amusement, comfort, and happiness, for if they do not find pleasure there, they will seek it elsewhere. It ought therefore to enter into the domestic policy of every parent to make her children feel that home is the happiest place in the world, that to imbue them with this delicious home feeling is one of the choicest gifts a parent can bestow. Light or fancy needlework often forms a portion of the evening's recreation for the ladies of the household, and this may be varied by an occasional game at chess or backgammon. It has often been remarked, too, that nothing is more delightful to the feminine members of a family than the reading aloud of some good standard work or amusing publication. A knowledge of polite literature may thus be obtained by the whole family, especially if the reader is able and willing to explain the more difficult passages of the book, and expatiate on the wisdom and beauties it may contain. This plan in a great measure realizes the advice of Lord Bacon, who says, Read not to contradict and refute, nor to believe and take for granted, nor to find talk and discourse, but to weigh and consider. 49. In retiring for the night, it is well to remember that early rising is almost impossible if late going to bed be the order, or rather disorder, of the house. The younger members of a family should go early and at regular hours to their beds, and the domestic as soon as possible after a reasonably appointed hour. Either the master or the mistress of a house should, after all have gone to their separate rooms, see that all is right with respect to the lights and fires below, and no servants should on any account be allowed to remain up after the heads of the house have retired. 50. Having thus gone from early rising to early retiring, there remain only now to be considered a few special positions respecting which the mistress of the house will be glad to receive some specific information. 51. When a mistress takes a house in a new locality, it will be etiquette for her to wait until the older inhabitants of the neighborhood call upon her, thus evincing a desire on their part to become acquainted with the newcomer. It may be that the mistress will desire an intimate acquaintance with but few of her neighbors, but it is to be specially borne in mind that all visits, whether of ceremony, friendship, or condolence, must be punctiliously returned. 52. You may perhaps have been favored with letters of introduction from some of your friends to persons living in the neighborhood to which you have just come. In this case, enclose the letter of introduction in an envelope with your card. Then, if the person to whom it is addressed calls within the course of a few days, the visit should be returned by you within the week, if possible. Any breach of etiquette in this respect will not be readily excused. 53. In the event of your being invited to dinner under the above circumstances, nothing but necessity should prevent you from accepting the invitation. If, however, there is some distinct reason why you cannot accept, let it be stated frankly and plainly, for politeness and truthfulness should ever be allied. An opportunity should also be taken to call in the course of a day or two in order to politely express your regret and disappointment at not having been able to avail yourself of their kindness. 53. In giving a letter of introduction, it should always be handed to your friend unsealed. Courtesy dictates this, as the person whom you are introducing would perhaps wish to know in what manner he or she was spoken of. Should you receive a letter from a friend introducing you to any person known to and esteemed by the writer, the letter should be immediately acknowledged and your willingness expressed to do all in your power to carry out his or her wishes. 54. Such are the onerous duties which enter into the position of the mistress of a house, and such are happily with a slight but continued attention, but by no means difficult performance. She ought always to remember that she is the first and the last, the Alpha and the Omega in the government of her establishment, and that it is by her conduct that its whole internal policy is regulated. She is therefore a person of far more importance in a community than she usually thinks she is. On her pattern her daughters model themselves. By her counsels they are directed. Through her virtues all are honoured. Her children rise up and call her blessed, her husband also when he prays with her. Therefore let each mistress always remember her responsible position, never approving a mean action, nor speaking an unrefined word. Let her conduct be such that her inferior years may respect her, and such as an honourable and right-minded man may look for in his wife and the mother of his children. Let her think of the many compliments and the sincere homage that have been paid to her sex by the greatest philosophers and writers, both in ancient and modern times. Let her not forget that she has to show herself worthy of Campbell's compliment when he said, The world was sad, the garden was a wild, and man the hermit sighed till woman smiled. Let her prove herself then the happy companion of man, and able to take under herself the praises of the pious prelate Jeremy Taylor, who says, A good wife is heaven's last best gift to man, his angel and minister of grace is innumerable, his gem of many virtues, his casket of jewels, her voice is sweet music, her smiles is brightest day, her kiss the guardian of his innocence, her arms the pale of his safety, the balm of his health, the balsam of his life, her industry his surest wealth, her economy his safest steward, her lips his faithful counsellors, her bosom the softest pillow of his cares, and her prayers the ablest advocates of heaven's blessings on his head. Cherishing then in her breast, the respected utterances of the good and the great, let the mistress of every house rise to the responsibility of its management, so that in doing her duty to all around her, she may receive the genuine reward of respect, love, and affection. Note, many mistresses have experienced the horrors of house hunting, and it is well known that three removes are as good or bad, rather, as a fire. Nevertheless, it being quite evident that we must in these days at least live in houses, and are sometimes obliged to change our residences, it is well to consider some of the conditions which will add to, or diminish, the convenience and comfort of our homes. Although the choice of a house must be dependent on so many different circumstances with different people, that to give any specific directions on this head would be impossible and useless, yet it will be advantageous perhaps to many if we point out some of those general features as to locality, soil, aspect, etc., to which the attention of all house-takers should be carefully directed. Regarding the locality, we may say, speaking now more particularly of a townhouse, that it is very important to the health and comfort of a family, that the neighborhood of all factories of any kind producing unwholesome effluvia or smells should be strictly avoided. Neither is it well to take a house in the immediate vicinity of where a noisy trade is carried on, as it is unpleasant to the feelings, and tends to increase any existing irritation of the system. Referring to soils, it is held as a rule that a gravel soil is superior to any other, as the rain drains through it very quickly, and it is consequently drier and less damp than clay, upon which water rests a far longer time. A clay country, too, is not so pleasant for walking exercise as one in which gravel predominates. The aspect of the house should be well considered, and it should be borne in mind that the more sunlight comes into the house, the healthier is the habitation. The close, fetted smell which assails one on entering a narrow court or street and towns is to be assigned to the want of light, and consequently air. A house with a south or south-west aspect is lighter, warmer, drier, and consequently more healthy than one facing north or northeast. Great advances have been made during the last few years in principles of sanitary knowledge, and one of the most essential points to be observed in reference to a house is its drainage, as it has been proved in an endless number of cases that bad or defective drainage is as certain to destroy health as the taking of poisons. This arises from its injuriously affecting the atmosphere, thus rendering the air we breathe unwholesome and deleterious. Let it be borne in mind, then, that unless a house is effectually drained, the health of its inhabitants is sure to suffer, and they will be susceptible of ag, rheumatism, diarrhea, fevers, and cholera. We now come to an all-important point, that of the water supply. The value of this necessary article has also been lately more and more recognized in connection with the question of health and life, and most houses are well supplied with every convenience connected with water. Let it, however, be well understood that no house, however suitable in other respects, can be desirable if this grand means of health and comfort is in the slightest degree scarce or impure. No caution can be too great to see that it is pure and good, as well as plentiful. For knowing as we do that not a single part of our daily food is prepared without it, the importance of its influence on the health of the inmates of a house cannot be overrated. Ventilation is another feature which must not be overlooked. In a general way, enough of air is admitted by the cracks round the doors and windows, but if this be not the case, the chimney will smoke, and other plans, such as the placing of a plate, a finely perforated zinc in the upper part of the window, must be used. Cold air should never be admitted under the doors, or at the bottom of a room, unless it be close to the fire or stove, for it will flow along the floor towards the fireplace, and thus leave the foul air in the upper part of the room, unpurified, cooling, at the same time, unpleasantly and injuriously the feet and legs of the inmates. The rent of a house, it has been said, should not exceed one-eighth of the whole income of its occupier, and as a general rule, we are disposed to assent to this estimate, although there may be many circumstances which would not admit of its being considered infallible. End of section two. Section three, the book of household management. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. The book of household management by Isabella Thetan. Chapter two, The Housekeeper. 55. As second in command in the house, except in large establishments, where there is a house steward, the housekeeper must consider herself as the immediate representative of her mistress, and bring to the management of the household all those qualities of honesty, industry and vigilance, in the same degree as if she were at the head of her own family. Constantly on the watch, to detect any wrongdoing on the part of any of the domestics, she will overlook all that goes on in the house, and we'll see that every department is thoroughly attended to, and that the servants are comfortable at the same time that their various duties are properly performed. Cleanliness, punctuality, order and method are essentials in the character of a good housekeeper. Without the first, no household can be said to be well managed. The second is equally all important, for those who are under the housekeeper will take their cue from her, and in the same proportion as punctuality governs her movements, so will it theirs. Order again is indispensable, for by it we wish to be understood that there should be a place for everything and everything in its place. Method two is most necessary, for when the work is properly contrived and each part arranged in regular succession, it will be done more quickly and more effectually. 56. A necessary qualification for a housekeeper is that she should thoroughly understand accounts. She will have to write in her books an accurate registry of all sums paid for, any and every purpose. All the current expenses of the house, tradesmen's bills and other extraneous matters. As we have mentioned under the head of mistress C16, a housekeeper accounts should be periodically balanced and examined by the head of the house. Nothing tends more to the satisfaction of both employer and employed than this arrangement. Short reckonings make long friends, stands good in this case as in others. It will be found an excellent plan to take an account of every article which comes into the house connected with housekeeping and is not paid for at the time. The book containing these entries can then be compared with the bills sent in by the various tradesmen, so that in any discrepancy can be inquired into and set right. An intelligent housekeeper will by this means to be better able to judge of the average consumption of each article by the household and if that quantity be at any time exceeded the cause may be discovered and rectified if it proceed from waste or carelessness. 57, although in the department of the cook. The housekeeper does not generally much interfere yet it is necessary that she should possess a good knowledge of the culinary art as in many instances it may be requisite for her to take the superintendence of the kitchen. As a rule it may be stated that the housekeeper in those establishments where there is no house steward or man cook undertakes the preparation of the confectionary attends to the preserving and pickling of fruits and vegetables and in a general way to the more difficult branches of the art of cookery. Much of these arrangements will depend however on the qualifications of the cook for instance if she be an able artist there will be but little necessity for the housekeeper to interfere except in the already noticed articles of confectionary etc. On the contrary if the cook be not so clever and adept in her art then it will be requisite for the housekeeper to give more of a retention to the business of the kitchen than in the former case. It will be one of the duties of the housekeeper to attend to the marketing in the absence of either a house steward or man cook. 58, the daily duties of a housekeeper are regulated in a great measure by the extent of the establishment she supertends. She should however rise early and see that all the domestics are duly performing their work and that everything is progressing satisfactorily for the preparation of the breakfast for the household and family. After breakfast which in large establishments she will take in the housekeeper's room with the ladies maid butler and valet and where they will be waited on by the still room maid. She will on various days set apart for each purpose carefully examine the household linen with a view to its being repaired or to a further quantity being put in hand to be made. She will also see that the furniture throughout the house is well rubbed and polished and will besides attend to all the necessary details of marketing and ordering goods from the tradesmen. The housekeeper's room is generally made use of by the ladies maid butler and valet who take their their breakfast tea and supper. The ladies maid will also use this apartment as a sitting room when not engaged with her lady or with some other duties which would call her elsewhere. In different establishments according to their size and the rank of the family different rules of course prevail for instance in the mansions of those a very high rank and where there is a house steward there are two distinct tables kept one in the stewards room for the principal members of the household the other in the servants hall for the other domestics at the stewards dinner table the stewards and housekeeper preside and here also are present the ladies maid butler valet and head gardener should any visitors be staying with the family their servants generally the valet and ladies maid will be admitted to the stewards table 59 after dinner the housekeeper having seen that all the members of the establishment have regularly returned to their various duties and that all the departments at the household are in proper working order will have many important matters claiming her attention she will possibly have to give the finishing touch to some article of confectionery or be occupied with some of the more elaborate processes of the steel room there may also be dessert to a range ice creams to make and all these employments call for no ordinary degree of care taste and attention the steel room was formerly much more in vogue than at present for in days of old langzine the steel was in constant requisition for the supply of sweet flavoured waters for the purpose of cookery scents and aromatic substances used in the preparation of the toilet and cordials in cases of accidents and illness there are some establishments however in which distillation is still carried on and in these the steel room maid has her old duties to perform in a general way however this domestic is immediately concerned with the house keeper for the latter she lights the fire dusts her room prepares the breakfast table and waits at the different meals taken in the housekeeper's room c 58 a steel room maid may learn a very great deal of useful knowledge from her intimate connection with the housekeeper and if she be active and intelligent may soon fit herself for a better position in the household 60 in the evening the housekeeper will often busy herself with the necessary preparations for the next day's duties numberless small but still important arrangements will have to be made so that everything may move smoothly at times perhaps attention will have to be paid to the breaking of lump sugar the stoning of raisins the washing cleansing and drying of currents etc the evening two is the best time for setting right her account of the expenditure and Julie writing a statement of moneys received and paid and also for making memoranda of any articles she may require for her storeroom or other departments periodically at some convenient time for instance quarterly or half yearly it is a good plan for the housekeeper to make an inventory of everything she has under her care and compare this with the lists of the former period she will then be able to furnish a statement if necessary at the article switch on account of time breakage loss or other causes it has been necessary to replace or replenish 61 in concluding these remarks on the duties of the housekeeper we will briefly refer to the very great responsibility which attaches to her position like Caesar's wife she should be above suspicion and her honesty and sobriety unquestionable for there are many temptations to which she is exposed in a physical point of view a housekeeper should be healthy and strong and be particularly clean in her person and her hands although they may show a degree of roughness from the nature of some of her employments yet should have a nice inviting appearance in her dealings with the various tradesmen and in her behavior to the domestics under her the demeanor and conduct of the housekeeper should be such as in neither case to diminish by an undue familiarity her authority or influence note it will be useful for the mistress and housekeeper to know the best seasons for various occupations connected with household management and we accordingly subjoin a few hints which we think will prove valuable as in the winter months servants have much more to do in consequence of the necessity there is to attend to the number of fires throughout the household not much more than the ordinary everyday work can be attempted in the summer and when the absence of fires gives the domestics more leisure than any extra work that is required can be more easily performed the spring is the usual period set apart the house cleaning and removing all the dust and dirt which will necessarily with the best of housewives accumulate during the winter months from the smoke of the coal oil gas etc this season is also well adapted for washing and bleaching linen etc as the weather not being then too hot for the exertions necessary in washing counterpains blankets and heavy things in general the work is better and more easily done than in the intense heats of july which month some recommend for these purposes winter curtains should be taken down and replaced by the summer white ones and furs and woolen cloths also carefully laid by the former should be well shaken and brushed and then pinned upon paper or linen with camphor to preserve them from the moths furs etc will be preserved in the same way included under the general description of house cleaning must be understood turning out all the nooks and corners of drawers cupboards lumber rooms lofts etc with the view of getting rid of all unnecessary articles which only create dirt and attract vermin sweeping of chimneys taking up carpets painting and whitewashing the kitchen and offices papering rooms when needed and generally speaking the house putting on with the approaching summer a bright appearance and a new face in unison with nature oranges now should be preserved and orange wine made the summer will be found as we have mentioned above in consequence of the diminution of labour for the domestics the best period for examining and repairing household linen and for putting to rights all those articles which have received a large share of wear and tear during the dark winter days in direct reference to this matter we may hear remark that sheets should be turned sides to middle before they are allowed to get very thin otherwise patching which is uneconomical from the time it consumes and is unsightly in point of appearance will have to be resorted to in June and July gooseberries currants raspberries strawberries and other summer fruits should be preserved and jams and jellies made in July too the making of walnut ketchup should be attended too as the green walnuts will be approaching perfection for this purpose mixed pickles may also be now made and it will be found a good plan to have ready a jar of pickle juice for the making of which all information will be given in future pages into which to put occasionally some young French beans cauliflower etc in the early autumn plums of various kinds are to be bottled and preserved and jams and jellies made a little later tomato sauce a most useful article to have by you may be prepared a supply of apples laid in if you have a place to keep them as also a few keeping pairs and filbert's endeavour to keep also a large vegetable marrow it will be found delicious in the winter in October and November it will be necessary to prepare for the cold weather and get ready the winter clothing for the various members of the family the white summer curtains will now be carefully put away the fireplaces grapes and chimneys look too and the house put in a thorough state of repair so that no loose tile may at a future day interfere with your comfort and extract something considerable from your pocket in December the principal household duty lies in preparing for the creature comforts of those near and dear to us so as to me old Christmas with a happy face a contented mind and a full lada and in stoning the plums washing the currents cutting the citron beating the eggs and mixing the pudding a housewife is not unworthily greeting the genial season of all good things end of section three section four of the book of household management this is a liberal box recording all liberal box recordings are in the public domain for more information auto volunteer please visit liberal box dot org the book of household management by isabella beaten chapter three arrangement and economy of the kitchen part one 62 the distribution of a kitchen says count rumford the celebrated philosopher and physician who wrote so learnedly on all subjects connected with domestic economy and architecture must always depend so much on local circumstances that general rules are hardly be given respecting it the principles however on which this distribution or in all cases to be made are simply an easy to be understood and in his estimation these resolve themselves into symmetry of proportion in the building and convenience to the cook the requisites of a good kitchen however demand something more special than is here pointed out it must be remembered that it is the great laboratory of every household and that much of the wheel or woe as far as regards bodily health depends upon the nature of the preparations concocted within its balls a good kitchen therefore should be erected with a view to the following particulars one convenience of distribution in its parts with largeness of dimension two excellence of light height of ceiling and good ventilation three easiness of access without passing through the house four sufficiently remote from the principal apartments of the house that the members visitors or guests of the family may not perceive the odor incident to cookie or hear the noise of culinary operations five plenty of fuel and water which with the scullery pantry and storeroom should be so near it as to offer the smallest possible trouble in reaching them the kitchens of the middle ages in england are said to have been constructed after the fashion of those at the romans they were generally octagonal with several fireplaces but no chimneys neither was there any wood admitted into the building the accompanying cut fig one represents the turret which was erected on the top of the conical roof of the kitchen at glaston very abbey and which was perforated with holes to allow the smoke of the fire as well as the steam from cooking to escape some kitchens had funnels or vents below the eaves to let out the steam which was sometimes considerable as the Anglo Saxons used their meat chiefly in a boiled state from this circumstance some of their large kitchens had four ranges comprising a boiling place for small boiled meats and a boiling house for the great boiler in private houses the culinary arrangements were no doubt different the ducage mentions a little kitchen with a chamber even in a solarium or upper floor 63 the simplicity of the primitive ages has frequently been an object of poetical admiration and its delights the imagination to picture men living upon such fruits as spring spontaneously from the earth and desiring no other beverages to select their thirst but such as fountains and rivers supply thus we are told that the ancient inhabitants of Argos live principally on pairs that the Arcadians reveled in acorns and the Athenians in figs this of course was in the golden age before plowing begun and when mankind enjoyed all kinds of plenty without having to earn their bread by the sweat of their brow this delightful period however could not last forever and the earth became barren and continued unfruitful till seers came and taught the art of sewing with several other useful inventions the first whom she taught to till the ground was tripped to leanness who communicated his instructions to his countrymen the Athenians thence the art was carried into a cave and thence into Arcadia barley was the first grain that was used and the invention of bread making is ascribed to pan the use of fire as an instrument of cookery must have been cobalt with this invention of bread which being the most necessary of all kinds of food was frequently used in a sense so comprehensive as to include both meat and drink it was by the Greeks baked under the ashes 64 in the primary ages it was deemed unlawful to eat flesh and when mankind began to depart from their primitive habits the flesh of spine was the first that was eaten for several ages it was pronounced unlawful to slaughter oxen from an estimate of their great value in assisting men to cultivate the ground nor was it usual to kill young animals from a sentiment which considered it cruel to take away the life of those that had scarcely toasted the joys of existence at this period no cooks were kept and we know from Homer that his ancient heroes prepared and dress their victuals with their own hands Ulysses for example we are told like a modern charwoman excelled at lighting a fire whilst Achilles was an adept at turning a spit subsequently heralds employed in civil and military affairs filled the office of cooks and manage marriage feasts but this no doubt was after mankind had advanced in the art of living a step further than roasting which in all places was the ancient manner of dressing meat 65 the age of roasting we may consider as that in which the use of metals would be introduced as adjuncts to the culinary art and amongst these iron the most useful of them all would necessarily take a prominent place this metal is easily oxidized but to bring it to a state of fusibility it requires a most intense heat of all the metals it is the widest diffused and most abundant and few stones or mineral bodies are without an an admixture of it it possesses the valuable property of being welded by hammering and hence its adaption to the numerous purposes of civilized life metallic grains of iron have been found in strawberries and a 12th of the weight of the wood of dried oak is said to consist of this metal blood owes its color of redness to the quantity of iron it contains and rain and snow are sold and perfectly free from it in the arts it is employed in three states as cast iron wrought iron and steel in each of these it largely enters into the domestic economy and stoves grates and general implements of cookery are usually composed of it in antiquity its employment was comparatively speaking equally universal the excavations made at Pompeii have proved this the accompanying cuts present as with specimens of stoves both ancient and modern fig too is the remains of a kitchen stove found in the house of panther at Pompeii and would seem in its perfect state not to have been materially different from such as are in use at the present day fig three is a self-acting simple open range in modern use and may be had of two qualities ranging according to their dimensions from three pound ten shillings and three pound eighteen shillings respectfully up to four pound ten shillings and seven pound five shillings they are completely fitted up with oven boiler sliding cheek wrought iron bars revolving shelves and brass tap fig four is called the improved lemington kitchener and is said to surpass any other range in use for easy cooking by one fire it has a hot plate which is well calculated for an ironing stove and on which as many vessels as will stand upon it may be kept boiling without being either soiled or injured besides it has a perfectly ventilated and spacious wrought iron roster with movable shelves drawer out stand double gripping pan and meat stand the roaster can be converted into an oven by closing the valves when bread and pastry can be baked in it in a superior manner it also has a large iron boiler with brass tap and steam pipe round and square grid irons for chops and steaks ash pan open fire for roasting and a set of ornamental coverings with plate warmer attached it took a first class prize and medal in the great exhibition of 1851 and was also exhibited with all the recent improvements at the Dublin exhibition in 1853 fig five is another kitchener adapted for large families it has on one side a large ventilated oven and on the other the fire and roaster the hot plate is overall and there is a back boiler made of wrought iron with brass tap and steam pipe in other respects it resembles fig four with which it possesses similar advantages of construction either may be had at varying prices according to size from five pound 15 shillings up to 23 pound 10 shillings they are supplied by messes richard and john slack 336 strand london 66 from kitchen ranges to the implements used in cookery is but a step with these every kitchen should be well supplied otherwise the cook must not be expected to perform her office in a satisfactory manner at the culinary utensils of the oceans our knowledge is very limited but as the art of living in every civilized country is pretty much the same the instruments for cooking must in a great degree bear a striking resemblance to each other on referring to classical antiquities we find mention among household utensils leather bags baskets constructed of twigs reeds and rushes boxes basins and bellows bread molds brooms and brushes colburns colanders systems and shaking dishes cheese rusts knives and ovens of the dutch kind funnels and frying pans hand mills soup ladles milk pails and oil jars presses scales and sips spits of different sizes but some of them large enough to roast an ox spoons pyre tongs trays trenches and drinking vessels with others for carrying food preserving milk and holding cheese this enumeration if it does nothing else will to some extent indicate the state of the simpler kinds of mechanical arts among the ancients in so far as regards the shape and construction of many of the kitchen utensils enumerated above they bore a great resemblance to our own this will be seen by the accompanying cuts fig six is an ancient stockpot in bronze which seems to have been made to hang over the fire and was found in the buried city of Pompeii fig seven is one of the modern make and may be obtained either a copper or wrought iron tinned inside fig eight is another of antiquity with a large ladle and colander with holes attached it is taken from the column of trajan the modern ones can be obtained at all prices according to size from 13 shillings and sixpence up to one pound one shilling 67 in the manufacture of these utensils bronze metal seams to have been much in favour with the ancients it was chosen not only for their domestic vessels but it was also much used for their public sculptures and metals it is a compound composed of from six to twelve parts of tin to 100 of copper it gives its name to figures and all pieces of sculpture made of it brass was another favourite metal which is composed of copper and zinc it is more fusible than copper and not so apt to tarnish in a pure state it is not malleable unless when hot and after it has been melted twice it will not bear the hammer to render it capable of being wrought it requires seven pound of lead to be put to 100 weight of its own material the Corinthian brass of antiquity was a mixture of silver gold and copper a fine kind of brass supposed to be made by the cementation of copper plates with calamine is in Germany hammered out into leaves and is called dutch metal in this country it is employed in the same way as gold loop brass as much used for watchworks as well as for wire 68 the brassias ladles stupens saucepens grid irons and colanders of antiquity might generally pass for those of the english manufacturer at the present day in so far a shape is concerned in proof of this we have placed together the following similar articles of ancient and modern pattern in order that the reader may at a single view see where in any difference that is between them consists figs 9 and 10 are flat sauce or sautee pans the ancient one being fluted in the handle and having at the end a ram's head fig 11 and 12 are colanders the handle of the ancient one being adorned in the original with carved representations of a cornucopia a satire a goat pigs and other animals any display of taste in the adornment of such utensils might seem to be useless but when we remember how much more natural it is for us all to be careful of the beautiful and costly than of the plain and cheap it may even become a question in the economy of a kitchen whether it would not in the long run be cheaper to have articles which displayed some tasteful ingenuity in their manufacturer than such as are so perfectly plain as to have not attractions whatever beyond their mere suitableness to the purpose for which they are made figs 13 and 14 are saucepans the ancient one being a bronze originally copied from the cabinet of Montseua alabe charlotte and engraved in the antiquities of Montforken figs 15 and 17 are good irons and 16 and 18 dripping pans in all these utensils the resemblance between such as were in use 2000 years ago and those in use at the present day is strikingly manifest 69 some of the ancient utensils represented in the above cuts are copied from those found amid the ruins of Herculaneum and Pompeii these roman cities were in the first century buried beneath the lava of an eruption of Vesuvius and continued to be lost to the world till the beginning of the last century when a peasant in digging for a well gradually discovered a small temple with some statues little notice however was taken of this circumstance till 1736 when the king of Naples desiring to erect a palace of portico caused extensive excavations to be made when the city of Herculaneum was slowly unfolded to view Pompeii was discovered about 1750 and being easier cleared from the lava in which it had so long been entombed disclosed itself as it existed immediately before the catastrophe which overwhelmed it nearly 2000 years ago it presented to the modern world the perfect picture of the form and structure of an ancient roman city the interior of its habitations shops baths theaters and temples were all disclosed with many of the implements used by the workmen in their various trades and the materials on which they were employed when the doomed city was covered with the labian stream 70 amongst the most essential requirements of the kitchen are scales or weighing machines for family use these are found to have existed among the ancients and must at a very early age had been both publicly and privately employed for the regulation of quantities the modern english weights were adjusted by the 27th chapter of Magna Carta or the great charter forced by the barons from king john at runny mead in Surrey therein it is declared that the weights all over england shall be the same although for different commodities there were two different kinds trey and abral depu the origin of both is taken from a grain of wheat gathered in the middle of an ear the standard of measures was originally kept at winchester and by law of king edgar was ordained to be observed throughout the kingdom fig 19 is an ancient pair of common scales with two basins and a movable weight which is made in the form of a head covered with pilias because mercury had the weights and measures under his superintendents it is engraved on a stone in the gallery of florans fig 20 represents a modern weighing machine of great convenience and generally in use in those establishments where a great deal of cooking is carried on 71 accompanying the scales all weighing machines there should be spice boxes and sugar and biscuit canisters of either white or japan tin the covers of these should fit tightly in order to exclude the air and if necessary be let it in front to distinguish them the white metal of which they are usually composed loses its color when exposed to the air but undergoes no further change it enters largely into the composition of culinary utensils many of them being entirely composed of tinned sheet iron the inside a copper and iron vessels also being usually what it's called tinned this art consists of covering any metal with a thin coating of tin and it requires the metal to be covered to be perfectly clean and free from rust and also that the tin itself be purely metallic and entirely cleared from all ashes or refuse copper boilers saucepins and other kitchen utensils are tinned after they are manufactured by being first made hot and the tin rubbed on with resin in this process nothing ought to be used but pure grown tin lead however is sometimes mixed with that metal not only to make it lie more easily but to adulperate it a pernicious practice which in every article connected with the cooking and preparation of food cannot be too severely reprobated the following list supplied by messes richard and john slack 336 strand will show the articles required for the kitchen of the family in the middle class of life although it does not contain all the things that may be deemed necessary for some families and may contain more than are required for others as messes slack themselves however publish a useful illustrated catalogue which may be had at their establishment greatest and which it will be found advantageous to consult by those about to furnish it supersedes the necessity of our enlarging that which we give one tea kettle six shillings and sixpence one toasting pork one shilling one bread grater one shilling one pair of brass candle sticks three shillings and sixpence one teapot and tray six shillings and sixpence one bottle jack nine shillings and sixpence six spoons one shilling and sixpence two candle sticks two shillings and sixpence one candle box one shilling and fourpence six knives and forks five shillings and throughputs two sets of skewers one shilling one meat chopper one shilling and ninepence one cinder sifter one shilling and throughputs one coffee pot two shilling and throughputs one colander one shilling and sixpence three blocked in saucepence five shillings and ninepence five iron saucepence 12 shillings one ditto and steamer six shillings and sixpence one large boiling pot 10 shillings four iron stew pans eight shillings and ninepence one dripping pan and stand six shillings and sixpence one dust pan one shilling one fish an egg slice one shilling and ninepence two fish kettles 10 shillings one flour box one shilling three flat irons three shillings and sixpence two frying pans four shillings one gridiron two shillings one mustard pot one shilling one salt salad eight pence one pepper box sixpence one pair of bellows two shillings three jelly molds eight shillings one plate basket five shillings and sixpence one cheese toaster one shilling and tenpence one coal shovel two shilling and sixpence one wood meat screen 30 shillings the set eight pound 11 shillings and one penny 72 as not only help but life may be said to depend on the cleanliness of culinary utensils great attention must be paid to their condition generally but more especially to that of the saucepence stew pans and boilers inside they should be kept perfectly clean and where an open fire is used the outside is clean as possible with the lemmington range saucepence stews etc can be kept entirely free from smoke and soot on the outside which is an immense saving of labor to the cook or scullery made care should be taken that the lids fit tight and close so that the soups or gravies may not be suffered to waste by evaporation they should be made to keep the steam in and the smoke out and should always be bright on the upper rim where they do not immediately come in contact with the fire soup pots and kettles should be washed immediately after being used and dried before the fire and they should be kept in a dry place in order that they may escape the deteriorating influence of rust and thereby be destroyed coffee utensils should never be used in the kitchen unless tinned and the utmost care should be taken not to let the tin be rubbed off if by chance this should occur have it replaced before the vessel is again brought into use neither soup nor gravy should at any time be suffered to remain in them longer than is absolutely necessary as any fat or acid that is in them may affect the metal so as to impregnate with poison what is intended to be eaten stone and earthenware vessels should be provided for soups and gravies not intended for immediate use and also plenty of common dishes for the larder that the table set may not be used for such purposes it is the nature of vegetable soon to turn sour when they are apt to corrode glazed redware and even metals and frequently thereby to become impregnated with poisonous particles the vinegar also in pickles by its acidity does the same consideration therefore should be given to these facts and great care also taken that all sieves jelly bags and tapes for collared articles be well scalded and kept dry or they will impart an unpleasant flavour when next used to all these directions the cook should pay great attention nor should they by any means be neglected by the mistress of the household who ought to remember the cleanliness in the kitchen gives health and happiness to home whilst economy will immeasurably assist in preserving them 73 without fuel a kitchen might be pronounced to be of little use therefore to discover and invent materials for supplying us with the means of domestic heat and comfort has exercised the ingenuity of man those now known have been divided into five classes the first comprehending the fluid inflammable bodies the second peat or turf the third charcoal of wood the fourth pit coal charred and the fifth wood or pit coal in a crude state with the capacity of yielding a copious and bright flame the first may be said seldom to be employed for the purpose of cookery but peat especially amongst rural populations has in all ages been regarded as an excellent fuel it is one of the most important productions of an aloe vial soil and belongs to the vegetable rala than the mineral kingdom it may be described as composed of wet spongy black earth held together by decayed vegetables formerly it covered extensive tracks in england that has greatly disappeared before the genius of agricultural improvement charcoal is a kind of artificial coal used principally where a strong and clear fire is desired it is a black brittle insoluble in odorous tasteless substance and when newly made possesses the remarkable property of absorbing certain quantities of the different gases it's dust when used as a polishing powder gives great brilliancy to metals it consists of wood half burned and is manufactured by cutting pieces of timber into nearly the same size then disposing them in heats and covering them with earth so as to prevent communication with the air except when necessary to make them burn when they have been sufficiently charred the fire is extinguished by stopping the vents through which the air is admitted of coal there are various species as pit come slate kennel killkenny sulfurous baby jet etc these have all their specific differences and are employed for various purposes but are all more or less used as fuel the use of coal for burning purposes was not known to the romans in britain it was discovered about 50 years before the birth of christ in lancashire not far from where manchester now stands but for ages after its discovery so long as forests abounded would continue to be the fuel used for firing the first public notice of coal is in the reign of henry the third who in 1272 granted a charter to the town of newcastle permitting the inhabitants to dig for coal it took some centuries more however to bring it into common use as this did not take place till about the first quarter of the 17th century in the time of charles the first a few years after the restoration we find that about 200 000 children's were consumed in london all those several countries possesses mines of coal the quality of their mineral is in general greatly inferior to that of great britain where it is found mostly in undulating districts abounding with valleys and interspersed with planes of considerable extent it lies usually between the strata of other substances and really in a horizontal position but with a dip of inclination to one side our cut fig 21 represents a section of coal as it is found in the stratum end at section four