ftnd time Of their cooklnir! thpsp ahn hiH mm
fully preserved, and thev would do her eood
service wherever she might be. Still, with all
three consolations, my heart sank within me at
the trouble I bhould have In poinfr over the
same ground apain. "So soon as they have
learned then they jro," was my audibly breathed
Xl'lIL't'llOD,
An old centleman. with the mot benevolent
countenance I had ever seen, looked up at me
as I uttered these words, and said
"yes. madam, those whom the gods love die
vonnir."
"I km not tbinkinir of the dead." I renllnd.
"but of the living. 1 was thinking of the ser
vants."
An i limine old story," ne exclaimed, "as
soon as you have taught them they want to
marry or to better tht-msrUes. Well, it In natu
ral that the v t-hoiild. I suppose that jou were
pian ui De emancipated ironi scuooi amies, and
to have a lover, uud to bo married, and play
jourpari in i;io won i; nnu so -to inii.v. isut in
my opinion it should Iks deemed a threat privi
Jece. a (treat tut. wIicd one o vour sex is pn.
dowed with a'liiltv to teach vounor srirls hoar to
make happy homes, and to become careful
wivesand mothers. It is a eieat nanninpsa tn
walk the dally path of lile in imparting know-
icupe miLe muiua oimo ignorant, ana receiv
ins the pratltude of one's teilow-cretttutes and
the blessinpot tiod. So do not be down-hearted,
dear madam. Tue work is placed before you
by your Creator, take it up, uud tieht the Rood
fiuht manfully." b
"Uuttho servants are not grateful," I replied.
"llow can you tell that ? The present tine is
not all time. A servant may leave you, perhaps
in anger or di&crace, but alter a time she is
placed in a posi ioa where your counsel, your
advir-e and cxampM, jour teachinffi, are her
Balva'iion; you have sown too seed where no
flower bloom meets your eye, but it blossoms
sooner or later, and so with the girl. Is there
no gratitude In the heart then, think ja
Yes, her tbunkiulness is heard in heaven, and
bliwMiiirs descend upon you and yours, though
all about her wis been long forsotten.
"As to gratitude, are we thankful for our
daily blessings? We fly unto God in our
trouble, but in time of prosperity Ho is far
from our remembrance. Besides, others' fashion
of gratitude mav not be the same a3 ours. It
is related that Abraham once oirered hospi
tality to a stranger unacquainted with the
Ifiaelitii-h lorm of giving thanks, and he sit
tine down at nv-at without asking the custom
ary blessing, Abraham arose and drove him
itom the tent. A tne latter was returning lull
of Ire n voiccarresied him
" 'Have I not borne with thy unthankfulness
for more than (-"venty years? Caust thou
not endure thy brother's failing for one brief
Lour?' "
A gentleman here got Into the train, and
hailed my Meu.or by a name well known to me
as one who wat constantly gathering littlo
human outcasts into shelter, elving them
waimthaud instruction, mm cal'iug the com
munities liacreed Schools. Every bic3iusr
be upon him, and such like him, who are
indeed:
''God's ininistoring spirits.''
Arriving at my destination, I went to the
waiting room to the pemou in attendance, to
ask her it she kne ot a servant. My pye was
cauirht by the Scripture texts hung in the room
all thanks be to the benevolent projector of
the Idea, they carry hope, or consolation, or
waruina to many a sad heart. As my thoughts
reMed upon thee, others of a more worldly
kind intruded; but I hastened to my destination,
where I arrived jt in tiuio lor an early dinner.
My friend, Mrs. Headt'ort, a martyr to depress
ing indigestion, remarked that she had anew
servant who felt incline J to resent any interfer
ence in her especiil noniain, therefore she was
not quite sure that the dinner would be present
able, us this was the tirst day of her duties.
That dinner, o' allotLer", will never bo eJaced
from my memory. Tue veal cutlet came up in
one immense piece, white and leathery-looking;
the potatoes were all ot a bluish tingp, some
positively blue; the greens tne color of sea
weed, and equally as tough. Mrs. Headfoot
looked Iriphteued.
"What can the girl have done to the pota
toes?" she exclaimed.
"Hut the greens and the meat are equally
bad," I said.
"Oh ! but that I am used to. Has she put
"Not thai." I ref lied. "But as you wash at
home, it is very possible that she has boiled up
the blue-bag with them." This proved to be
correct. Our dinner was untasted. We regaled
oil the tart and other swert;, and I listened to a
long list of grievances about the servants.
"But why not attend to tnose household mat
ters your&elf?" I asked. "It is no wonder you
Huifer from indigestion, if you touch greens aud
meat cooked in the way I saw them to-day. It
is enough to give constant employment to a
docior. and jet be alwayb a sufferer."
"You see I never was brought up to do these
tbiiius. aud I know nothing about them; ard
WilHam always dines in town, excepting Sun
days, ana then he scarcely eats anything but
pastry and cheese. Hunter, the pastry-cook,
sends us in the pies, or whatever we may have
In taat way. I am not a good manager like vou,
and 1 can't leuru. I am too old now. Besides,
to eo pushing about ainone pots and pans, and
poking one's r.ose into every corner, I hate it !
1 am no cook. I give a cookery book to my
servants, and expect they will follow the rules."
"But, then, those books are tor those who
know how to do simple tuines, nit for girls
who are ignorant of the first ruies for cooking,"
1 remarked.
"Tho i-ervants tell me this. Thev say that the
books don't mention whether boilinir or cold
water is to be used, or how long tho things will
take to cook, and I can't tell tneni. One must
be early taught to do these thimrs. It is a pity
we cannot learn coukiue before we marry. I
am sure my husband would stay more at home
if 1 knew how to eet him comfortable little
sui peis. I wish all the time I wa-ted in illumi
nating text ot Scripture had been spent in illu
minating instructions for household contort."
"It is nevfr too late to learn anything," I
said. "You can jet be able to a'cowplik all
jou desiie it you gH e your mmd to it."
"Then you fust please help me, Mrs. Wynter;
I have beard of jour skill in household matters,
and really do wish to learn to be useful."
1 promised to write out some instructions, but
warned hf r lhat she had better discharge her
present cook and get a teachable girl, and so
both work tosrecter. The conversation turn"d
upon oiher matters. I went over the house,
obfeerved all tho charmingly neat arrangemeuts
for my Inend had not been twelve months
married. In every room there were several
illuminated texts all exquisitely finished, and
all very well iu their place, and desirable to
Lav. But m ihe kitchen there were none; ot
a sinale moral axiom, was there.
Mrs. He id fort's, suggestion about illuminating
Instructions lor household comfort did not fail
unheeded on my ear, and the passages of Scrip
ture which I had seen in the railway station
that morning helped my fancy, in imagining the
benefit that girls, ablo to read, might derive
from cards hung in the kitchen, on which gene
ral directions were printed for cooking meats,
soups, fish, game, aud poultry; for boiling vege
tables and tor making pastry, with the eggs and
eugar necessary to be ued tor each hall pint or
pint of milk, and for sundry other matters con
nected with domestic comfort. The more I
endeavored to gut rid of this thought, the more
persistently it would recur, till there was no
putting it from me, and what had been almost a
passing idea, came to ahape itself into a possi
bility, and at last into something to be desired.
I reflected how, when a child, 1 had seen
cooks to called thumb a cookery book, puz
zled where to find whnt they sounht and having
to wade through an index, spelling out almost
every word; and bow often, when the nurse was
as ignorant as herself, I bad been, when a child,
enticed into the kitchen by a promise of some
thing sweet. If I would read out some reripe for
the cook; and when I had read it through with
out pause or stop till I came to the end, breath
less, I was sure to look up on a puzzled face;
sind hear the exclamation
"Drat it, I can't make nothing on't, head nor
fall."
The vivid recollection ot this returned to me
la tuU force, aa I thought the matter over, and
THE DATA EYENIXG TELEGRAPH. PHILADELPHIA, THURSDAY,
then fell it would bo useful If servant observed
In their kitchens as much care for thou: instruc
tion, as ihey continually saw in other raoms of
the house, to remind their niisirceses an 1 others
that "God is ever present," or any equally unde
niable BS3ci1ion. For themselves, tuese lichly
scrolled texts Could never be meant.
'Lor', roa'ara," cald one ot my holos an old
woman to me, one day, "if the young ladles
would but spend a littlo time in teaching poor
firls how to cook, and to get their bread, 'twould
e much better lor 'em, than in making the rig
maroles which nobody careB for, 'cept it bo the
young gentlemen as comes to see 'cm, p'r'aps;
an' ttcy thinks 'em clever, and thinks they can
surely make puddin's and pies, as can't bo half
the trouble; but ladles don't know much nowa
days." Days ficw on swiftly, and I had yet to find my
now help; at-last, she came as one who coulil
cook, and was hictilv recommended as clean
and economical. Maccatont cheese, in her tirst
ri iy's dinner, was the first rock she spilt upon.
Had "never seen maccoronl, didn't know what
it meant."
Now I did not altoeether care about teaching
one to w hom I was to mve a cook's wages, so I
said, "If jou do not know, I must make it my
self, and you must bring me the cheese Irom the
lnier;' so a fine rmce weighing lour pounds
was bron? bt to me.
"Not that, cook, but a crust or rind of tha
cppcsp wnicn you win nnd there."
It was brought, and a look of Incredulity
beamed on the woman's face. 1 weighed nix
ouiiCes ot macciironi, and broke it in short
pieces; I then washed it In hot water, and then
scraped well the outer part ot the cheese, so
that it was perfectly lree irom spot or speck; six
ounces of this was then grated wuh a coarse
crater. The maccaroni was put on to boil tn
bovinv water, in which was a p.oce of butter the
size of a hazel nut, and about an ounce ol salt.
In about twenty minutes boiling tho maccaroni
was Foit. Some melted butter sauce was placed
for ue, which bad been leit from tho previous
day's dinner, or otherwise somo must have been
made of ono ounce of butter and a littl milk,
water, and Hour. A layer of cheese was placed
1n the bottom of a well-buttered thallow pie-dish,
then a layer of maccaroni, over this was poured
a little butter sauce, then a layer of cheese, and
tiLrnin ot maccaroni and buttei, till tue dish was
full; lastly was a thick layer of the grated
cheesp, and then the butter sauce, and some
tiny bits of butter were placed on the top.
The whole was then baked in a hot oven for
thiec-quariers of an hour, uutil the cheese was
ot a light golden brou. Care was lakeu not to
serve it at table too hot. Thus, lor tue cost of
sixpence it no more than cightpeucp a pound
wa paid for maccaroni a biadsome and
alwajs welcome dish was obtainable. The
crust of cheese cannot be made use of in any
oiher way. Grated cheese in a ula.s dish, a
slice of iresh butier in another, some pulled
crumb of roll browucd in the oven and nlared
on a wbito napkin, and some crisp celery or
fresh watcr-cresse?, willoiten be acceptable for
luncheon or sim per, or as adjuncts alter meat
instead of sweets.
Mv new cook infoimed me she hadalwavs bail
a pint of milk to boil maccaroni in nor wit h
standing she did notknow wnat, maccaroni was
aud cream instead of butter 6iv ce, and the
cheese was always Parmesan; and so with
a covert sneer she unwillunrlv urnr-porio,! tn
bake the, to her, objectiouabl ; dish, bin which,
jiuwocT, i iuok soou cure sue snouia taste
The next thin? we dillereil in urm oiutnrrlo
I derired to have sufficient to fill twnl
glasses of the ordinary size.
mere are only lour eggs in the house.
ma'am, and I must have e'eht."
"Four will be iust the number von will
require."
"Never, ma'am; I can never make custards
with four ggs, and it's no use to try."
"As thev must be made. cook, it' von An nt
like to make them, there is no alternative but
to make them myself. Twelve custards can be
made with tbree eegs, if they are very large
ones. You can watch me make ihemj it vou
please to do so; it not, you can employ yourself
with something else."
but lames.1' with stroncr einnhasis on tin
word, "don't hire cooks, and do the work thorn.
selves."
"And if cooks won't make ciiRt:ird or Any
thing else they aieaskcd to cook, without wane,
then ladies must, you know. Formerly ii whs
me pleasure oi laaies or rank and position to
hum; un luu sweets. DU-arv. TiieKin-. unn nrp.
Serving lined iu the iiouso; lo diutil liprbo for
essences nnd other matters: and for this purpose
thi y had a room to themselves called the sti.l
room; and then there were tolerable cookuto be
bad who understood their business; for servants
toon learned the right quantities ot ingredients
und materials to use, as these were always
w eighed or measuied by the lady herself."
While this talk went on, cook was standin"
by. I was busy measuring exactly a pint aud a
half of milu, aLd weighing three ounces of
moist sugar; then I turned it into a large basin,
added a little nutmeg, and broke an egg into a
suialicup; then, if, it was good. I threw It into
the milk, anck sovon with the remaining eggs,
Thus it an egg was bad, it could at once" be
throwu away. Then with a wiro whisk I beat
the whole together lor five minutes, then poured
the mixture into a clean saucooan aud out it
oyer a clear Are, stirring it till it began to
thicken sufficiently, then 1 quickly poured it
tioin the saucepan through a tin strainer into
the basin. In a jug 1 dropped six drops of
etsenco of almonds (which is now manufac
tured of a perlectly harmless kind), and placed
the tin strainer on tho top, through which I
aain turned the custard, and kept pouring it
backwards ara forwards till it was nearly cold.
Theglasses were then tilled with a thick, rich
custurd, alike digestible and nourishing.
Celery sauce was another trouble to our well-
paid cook; we weie fond of it had it oiten, and
to us celery was of little expense, as it grew in
our garden. The hrst time it came to tuhln it. '
was black and haid, and certainly a quarter of
a pound oi butier had been used in the vain
hope of making the sauce preventable at table.
The next time, I went into the kitchen an hour
beiore dinner, and hud the celery pulled to
pieces and washed, first in worm water, then in
cold, thn cut into small pieces hall aniuch
long, and put into a pan of cold water (or it
would turn black at tho edge where the knife
hud cut it), it was then drained and thrown into
a saucepan ot fast boiling water, in which was
a little salt and a bit ot bacon fat or butter the
size oi aiiutmeg: U was made to boil up quickly,
and in ten minutes irom this time the celery
was ready for straining and ma-hing with a
wooden spoon In a bas.n; it was then slurhtly
floureu w hile hot, and mixed with suflicient hot
iilk to set it. Tue sauce was tuen ready. No
butier was required, it Lad only to be kept
wurm iu a covered basin in the hot. ovpn till
wanted. Alter celery is placed in milk it will
not turn black,
"These tui nip? are useless, ma'am," was my
greeting as I came iato the kitchen one morn
ing: "ihey seem to be very old."
"We must make them do, cook; thev won't
be sticky when they are dressed. You will pare
them, not too thicklv, and intesd of cutting
them in quarters, as I suppose you do, you must
cut them across the turnip in thin round sliees
not a quarter o! an inch thick; wash them well,
and put them m plenty of boiling water, with a
lump ot salt, a little piece of dripping the size
ot a walnut, and make them boil very fast; in a
quarter ot an hour or less tlmo they will be
ready, then arum them in a colander, mash
thpm with a wooden spoon, turn ihem into a
basin and add some m'lk, make thera hot in a
covered basin in the oven, and serve them very
hot in a w arm aisb."
Again the sneer passed over the woman's face,
and seeing it. 1 said very distinctly
"I shall know in a moment if my instructions
have been lollowed; if it should not suit you to
do as I with, please to say so, ana I will do it
myself."
This latt threat always acted rightly: any
thing but the mistress coming in the kitchen
during cooking hours. I would say a lew
words respecting this matter. It is not need-,
tul, nor convenient, nor proper that a mistress
should be with her servants at all hours of the
day. There Is a time for all things, and a mis
trees soon ceases to be respected if she makes
hersell cn an equal fooling witn her domestics,
as she must doit she invades their dominion
at all hours. It U better to take the trouble to
five the cook written directions how such a
tiing is too b- cooked, and in toe end it will
be found less trouble. From an hour to an
hour and a half Is all the time tht in needed
to be in the kitchen of a morning, but then a
mistress' work must be thoroughly done.
Fvery partol the kitcnen and larder must tnve
a passing glance everyday: and the next day
to lhat of the periodical cleaning everything
should undergo a close revision. A tu'isttoss
will be informed that "no lady will do sush
things" which will be the least of the abuse
that may be laid on her, either absent or
present; but this conduct of ill-behaved domes
tics should never be the excuse lor ignoring a
duly. If a mistre's. by her knowledge of sim
ple cockcry, and by her tact and good order,
will but render herself independent of the so
called cooks, and take into her kitchen really
helpiul girl, there would bo much less misery
in bouseliolus where very moderate means ate
at d sposal, nnd much more contort for hus
band and children. ,
Greens are prrhaps the roost wholesome vege
tables in the world, but cooks will render them
indigestible and stekemng. Wo to those who
partake of greens of a rusty color, smelling of
rank poison, or overcooked to a mash I For a
week the unwary eater will suiter martyrdom
in heHlth and icmpcr. The right wav to boil
preens or brocoll is lo wash each bead singly in
warm water, then in cold, where they must re
n.ain two bouts, then be drained. A large
saucepan full of boiling water, in wuich place a
lump of salt nnd a piece of washing soda tho
size ol a horse bean; w hen this Is dissolved put
In the greens, rover them closely, make them
boil up very tart, then put them down well into
the water and cover uain. Turnip greens will
cook thus in five minutes, bunch grccus iu a
quarter of an hour, biocoli in twen-y minutes
n savoy about the tamo t me; then let the w ater
be drained trom them through a colander, be
pressed closely down with a plate, aud the
colander be kept over a sauccpun of not wa!ur,
but noi to touch it, to keep warm till they are
needed. The green water mustneverbo thrown
down a drain w ithm the house or out of it, but
be throwu into a garden or on coal ashes, or on
the earth.
Wheie washing is done at home, washing
days are a misery from morning to night. The
daj-woman conies befoic it is lieht, and bstween
htr and the servants a chattering match begins,
which ends only with her departure usually
laden with all that can be disposed of without
suspicion. It will be bust to consider that this
last irremediable evil naist bo one of tne calcu
lated expenses of washing at home. It 11 can
not be openly countenanced, it seems impossible
but that it must be connived at, or open war is
declared between both parties. But there is
one thing a mistress can do; she can avoid leav
ing out the sugar, and other things which may
be a temptation, aud she should also si employ
her servant or servants that they shall have no
time to waste in the wash-house. The helping
which Ihey eiyp amounts t ) nothing compared
to the mischief which arises irom the gossiping.
A very excellent housekeeper once gave mo
the following dirccuous lor a month's wash,
which 1 have ever found to be extremely use
ful. On a Monday aiteiuoon every article was
pur into scarcely warm water a tub of cold
water with u Utile toda stood by the side. All
the white things weie thus well soaped out ot
the warm water and laid in cold, there thev re
mained till the next morning. In the remainder
oi rue nan uay tne linuncls and colored things
were wushed-withotit son. nnd lop tho inttnr a
lafher was made with mottled soap and boilinir
water, then a handful of salt added, and suffi
cient cold water to wash the colored things one
t a time - none were leit to soak in the water,
and as each article wus washed it w as thrown Into
a pan of cold water iu which was a tablespoon-
ui ui ijuiiuiicu oiuiu; nuu nuaiiy ruese were
a .rain rinsed in clear. old water and hung m the
(hade to dry, being careful not to double
one part over another. Tho flannels were
washed in lather ano rinsed in soapy water, so
isi wua me case witn siik uundlcerchiets. The
next morniuir the whirn elmln-a iron rii
kneaded with the harms, and the dirty water
was thrown away, fresh hot water was added,
nuu cum miuic whs men ruoDea ana lightly
soaped, put into a white bag. and thrown into a
copper of cold watpr. The instant the water
ucgan 10 simmer the clothes were lifted out by
the bag and quickly washed and blued. If the
water issutiered to boil for live minutes, the
un- niuiu iiiii u mm luuiteu n una color.
Frequently this will huonen. snire of nil rurp in
washing; ami if three or tour times a year the
i-'uuniut; ui'-ncuing process was resorlea to,
clothes would always remain a good color, and
the fabric be not the least injured:
Take a pound of fresh chloride of lime and
mix it gradually in ten quarts of water (2 gal
lons). After it hus been well stirred, let it set
tle, and w hen clear pour it off through muslin
tied over a colander, or through a fine sieve,
leaviug the sediment behind, then add another
gallon ol cold water to the clear mixture. After
tne ciotues nave been once washed m warm
water, instead of boiling them, throw tnem into
the bleaching liquid aud let them remain six
hours, then wring them, throw ea.h article into
cold water, wash them in warm water, rinse
them in water slightly blued, and they will be
iound of a splendid, color. This bleaching
liquid, bottled tor use, should always be kept iu
the house tor taking out vegetable, or port wine.
or other stains, etc., f rom linen cloths and ser-
vietie?, but without tne extra gallon of water.
For collar and cutis, pocket handkerchiefs,
and children's things, when to boil tnem would
mnire aiuss, tne toliowing answers admtrublv:
Take an ounce of chloride of lime aud two
quart! of cold water; add to the water three
drops ot sulphuric acid; then mix it with the
lime In a jug, stir it well at Intervals. Iu a
night the sediment will settle; pour otl tho clear
part Into a bottle ready for use. Or maso the
bleaching liquid ot double the strength, and
add hot water to it w hen wanted.
Theso little matters a lady should herself
aiiena 10. unce permit a servant to meddle
with bleaching liquid it it be made of double
strength, and the clothes will be burned into
holes. It is necessary to observe that the in
stant each article is wrung out of the bleach it
should be thrown into cold water.
There are many reasons why clothes will get a
bad color, let them Ye ever so carefully washed.
The water may communicate a stain; too much
boiling will dye them; too much soda commu
nicates a yellow tint; dried in the sun will
blacken garments. But if dried in the open air
at night they will frequently be bleacned, but
not always so. It dppends much on the stato ot
the atmosphere; moonlight has a good effect
upon linen, and so havo windy nights; partial
ruin and partial moonlight have, in the
writer's experience, bleached linen from brown
to white.
I would here remark that I have never had a
servant, bad or good, from whom 1 could not
learn something. My present cook was getting
tractable and teachable, she was clean, and bad
method and management iu her work; and I
was only too willing to pay good wages albeit,
she knew, nothing ol cooking, though she
thought herself very clever, cho said W me
one day while 1 was Ironing: . i
"There are two or three little secrets in iron
ing, ma'am. I've noticed you can't Iron a
pocket hankerchief without creasing it You
always begin on the outside that is next to the
hem; if jou spread out your handkerchief and
begin in the midd-e, the flat-iron would work
out all the creases. And there's another thing ;
if you uses the bleach, all the roarkintf-ink will
come out. 'Twont stand ayen' the bleach; an'
when you irons the children's frocks, what a
mess they is in afore vou've finished. A strip of
board coveied with thick blanket, and a piece
of linen cloth outside, is what you should use
lor an Ironing board ; then you can stand the
ends of the board ou the backs of two chairs: or
what is better, if you had two stout treetles
made as high as the backs of the chairs, and
stand the ends of the board o these, then turn
the dress Inside out, and slip the board through
the pocket hole alter you've ironed the body
and sleeves lor' me, then the dress would Just
look bootiful; but the best way is to have a
board as long as your own dress, then put a
sheet on the floor between the trestles, or the
buck of thd chairs, an' you can iron your own
dresses in no time on tho narrow board. I knew
some young ladies once, an' thev always wore
while morning dresses, an' the youni lassies
used to look so fresh and sweet-like; but I used
to wash Ihe dre-ises, and when I showed 'em
how to Iron 'em, they Boon learned. I was
laundry-maid once, but I caught the rheuma
tism, and I was obliged to give over being in the
damp."
CHAPTER X.
Learning from a Servant How to Clean 8moked
Lamp-chimneyt To Clean Varnished Paints, Oil
Piint, Windows, and Looking-Glisses3tair
Bods A Novel Way of Opening Oyster A New
Way to Dress a Hare A New Way to Servo
Fowls How to Make 3read To Take the Bitter
ness from Yeast The Conclusion without Coa.
eluding, there being an Appendix added.
From this woman, who was no cook, I learned
many iiselul things, though it was "line upon
line "preeept upon precept," with both of us.
All her cooking was guesswork, which banished
coraiort; but by degrees I got her to follow my
plans, and in turn I learned iu various ways
much trom her experience. She had lived with
other servants, and had seen a great deal of
housework-could tell me that a teaspoonfut of
oil of vitriol put Into a littlo walcr, and with a
piece pt flannel tied rouid the end of a stick
dipf el in it, and then drawn through a smoked
lamp-chimney, would entirely clean It, aud yet
for want of knowing this, I had been throwing
away many a lamp-glass because it was dim.
The wood-work ol our house was graiopd and
varnished, but in the course ot time it had be
come very dirty. I was lamenting one day lhat
it could not be cleaned, as soap took the varnish
off. I saw Hannah smile, but she said nothing.
The next morning on coming to breakfast, I
was purprised at tho freshness of the paint. It
certainly hud been cleaned, but howf "How
was this donp, Hannah ?" I asked.
"I just boiled down the tea leaves from yes
terday, ma'ain, taen Btiained them, and while
the liquor was hot I washed the paint with it,
using a sort piece of flannel, and tnen wiped it
drv with a solt cloth; but then I didn't rub it
iound and round as eome senseless girls do. but
wiped it up an' down just straight"
I did not credit the story till I tried it
myself, then became astonished at the rleansino
properties of tea infusions; for discolored
yarnish pictures, French polished, or other
furniture, could all be cleaned from dirt without
injury to the ormiual varnish. Oil paint could
not be cleaned but with white curd soip and
water, and a soft flannel. This kind of Foap
contains less soda than any other, therelore
destroys the paint less.
I also Iound that tea liquor cleaned looking-glasses
and windows better than auythin"
else. .
I had been accustomed to have the stair-rods
cleaned with brick-dust and vinegar, at which
Hannah expressed much surprise.
"Itotten-stone and oil, niu am. will make 'em
keep their color twice as lonar, but the vinesar
turns 'em black a'most directly. I know the
girls will use the vinegar because ihey can
SCOUT Quicker With it. iust aa H.q nf.11 'u ..
I dinner glasses with hot wat'-r when thev should
ffi use cold. Glasses that have been washed in hot
irmci wi ll I puiisu wen."
I Ipmid Hannah was olt-n right in such mat
ters I did not understand, that I found her in
many wavs invaluable to me, though she knew
nothing about the art of cooking; but yet she
could teach mo much. My friends, around me
were now perpetually changing their servants
I even those mistresses who nad heretofore kept
j,u,i j. 0,3, uU m vuuiii; urougnt no n in"
but sorrow to them, I thought it best to bear
the ills I had, though her lanorauce. of some
matters was excessive. One day wo had a barrel
ol oysters sent us; my husband knew ot their
arrival during my absence, and had directed
Hannah to open some and send them up for
my supper at 9 o'clock, as ho would not be
home; but she was told that she was not to men
tion anything about the oysters, as they would
be an agreeab'e surprise to me.
I had been home about half an hour, and was
lying on the sola, very weary, when I heard a
great hammering, and imagining that Hannah
was only disobediently employed in breaking
lumps ol coal, I let the matter pass, but still
the hammering went on till it became unbear
able, when I rose up aud went down stairs to the
kitchen. There was Hannah on her knees sur
rounded by smashed oysters, and heiself wiell
Tern h-avy coal hammer. I maiiy inuainod i
was dreaming. Nunuuh looked up innocently
enough, wueu I caught her arm as the hammer
was descending upon anothpr victim.
"Master said I w as to open the oysters for your
6upper, ma'am."
"Why, Hannah, did you never open or see
oysters opened !"
"Never in my life, missus," and she rose up
from her knees in a stite of bewilderment
Though about two dozen of these luscious
delicacies had been destroyed, I could not help
juimumg ui, iub woman's mistake, iiora (Joo-
Dprtiplit uns Tin ninth off or nil I
had never believed till now in the truth of an
eiigruviug i iiau seen in a un, representing a
root n-ho unn 1 il tiai fallnnr nf tha ;.....,- -t
.- " v. uiillCSB' III-
teiterence in the kitchen; but one day being
told to dress a hare, and dinner-time approach
ing, ami no appetizing smeu ascending from
Tirwinnta utlri tnilTirl tha liara in 41, a vA-i-t
hall-denuded of its lur, and she complaining of
me noouie in jjiucmng ir, una ot the toughoebs
.f it; skin. One Chrislmas we had a turkey
niH-u up wuuoui. tue crop Deing orawn; in
carvinc, some of the oats got on to the meat
and lay glistening in the plato of a trimst thp!
dining with us. Cut this was nothinar to ono
woo served up at a mend's table some fowls
woodcock fashion that is, without taking any
of the inside away. Afterwards I always ex
amined the fowls before they were put to the
fire. I never could draw poultry in my life
could not look at it while being done; and
theiefore, to prevent any such disaster lor the
future, 1 obtained from a friend some written
directions how to draw the insides from poultry
and game. The reason of the mistake, in both
instance?, ot tho pou try being so disgustingly
served, was not in thp wilfulness, but in the
ienorance of the poor girls, who did notknow
fhut the crop, craw, or rirst stomach of a bird,
and the intestines, came from two different
places.
I found Hannah a great help to me in baking.
We used brewers' yeast, and the bread wai fre
quently bitter. We never bad it so much so
with Hannah, but yet it wad bitter in a trifling
degree. She told me she put a piece ot burned
bread into the yeast when it was set, to leaven
the flour. The. hint was enough. I tried a
piece of charcoal the next time, and not having
any in the house, easily made some. Lvin
about were some empty erochet cotton reels"
I took two of the largest, threw them
into a clear fire, and lust as they ceased to blaze
eitrac.tpd them with thpti.nnrc snH ti, -... u ' '
into a basin ot cold water. The charcoal was
made. Any wood will do, as oak, bpech, syca
more, hazel, or aeb; all excepting deal wood.
I will give here an excellent recipe for home
made bread, the perfection of which depends
upon thrpe things that the brewers' yeast be
Tint lltltpr nt tho Hiirm o n uah.I 11.... -ii .
, , ' i mill mier
leaven is made into sponge, it be well kueaded.
auu iucu imo ue mien tuut il oe not CUlllOd
hpforp nrmlrliacr intr. Inavna P1qa In a ..
. .. - v ' " ' iwvyt in a jjuu a
quarter ot flour, three snd a half pounds, mix
t nrmVi ot In a lo ai Imi 4 klnn. t. i
uHs vj v x au uu-iu llUl Ctt UltJD JJUUIial U I Ul
been steeped lor an hour), then take out the
i.-inci, ouu n yu nuu uau ui warm water or
mil, and two teaspoonfuls of salt (If German
' u. n isuw vuu.. Ill 113 V 1VJ unc", HIUUU, 11 BOUT,
mui-t have a pinch or two of carbonate of soda
i ii ii, , i . i . ,
uu.vu wii.u u;. . muse a uoiu in me centre of
the flour, pour in the mixture of veast, water,
or milk, and salt, stir the flour Into it, make
it into dou.rh, and knead it well. The
more bread dough is kneaded, the lighter
the bread will be, but care must be taken not to
chill it. Make it up Into loaves, and till tha
tins, and let it stand on a hot oven-plate, covered
,i 1 1 h n urnrillnvi ol i-it Vi IVv. 41 a i . . . A lnlr
" 1 1 viuuii . J t , ivy i I0U b ii an nil
hour bplore baking it for two hours in a hot
i. . i 1 1 .
uicu, wim m uveu-uuur cjoscu lor a quarter or
an hour, then set the door ajar, and bake the
bread lowly for two hours, less or more, ac
cording to (he sizo of the loaves. In taking
them from the oven turn them out of the tin,
and set them bottom upwards slantways in the
tin, either near the lire or on the top of the
oven. Thus the bread will be light; butif bread,
AUGUST 30, 18G6.
or cakes, or pastry, be suddenly removed from
the oven to the cold air, they will be heavy.
It Is on little things that comfort greatly
depends. It Is said, "There Is never a wrong
Withfilll f-AnnAifw.lt m A i L i i. .. I .
........... - ' ui , vim 41 Jlbll I1BTC1.T 111 WUUIIS
some cooking it la not expensive articles which
are ceded to Insur success. It is a knowledee
of how to do a thing and at what time a
little practice and observation. To the learner,
success in any art can Dever come but with
untiring patience, observation, and an entire
willingness to master all diflicnlties. It ban
been my desire to bring torn comfort to homes
wheie the mlstiess Is unskilled and the servant
is Incompetent, ard where the exfravagsnce of
the latter is but a blind for her ignorance, lo
life, watte Is the greatest snl most extorsive in
email matters, and because they are trifles thev
are unheeded. And in a housphold it Is small
matters that overwhelm people with debt.
Besides, waste makes people parsimonious and
Inhospitable and Irrltablo and cross, becaase
they have not wherewith to assist the sick or
help the poor.
"ne that despiseth small thlnsrs shall fall bv
little and littlf, for there i. nothing in tho earth
so small, that It may not produce gieat things."
A landmark was once a seed; and the dust
in the balance maketh a difference;
'And the cairn U heaped high by eau!i one
flineing a pebble;
"The dangerous bar in the harbor's mouth is
onlyprainsol sand;
"And the shoal that hath wrecked a navy Is
the work of a colony of w orms;
"And the living rock is worn by the diligent
flow of the brook."
To which aphorisms I may addt
"Wretched cooking makes weary sickness,
"And slow waste brings speedy poverty."
To be Concluded To-morrow.
SUMMER RESORTS.
CONGRESS HALL.
CAPE ISLAND, N. J.
On and after August 27, the rates will be reduced
to $8 per day.
Hotel remains opon urtil OCTOBER 1.
821 121
J. F. CAKE.
COLUMBIA HOUSE
CAPE ISLAND, N. J.,
Will Remain Open This Season
' Later than Usual.
Fersons visiting us lats in Autrust or early In Sep
tember will find it a very i leasnnt portion of the
sea shore season, and have tho benefit, ot a ecrtamty
in securing oceau-nont rooms.
GEORGE J. BOLTON,
8 18 3w Tioiiriotor.
$URF HOUSE,
ATLANTIC CITY.
CHOICE ROOMS can now be had at this favorite
Bouse.
W. T. CALEB.
OPES UNTIL OCTOBER 1. t8 17
EHOIIANTS' HOTEL
CAPE ISLAND, N. J.
This Hotel being cnthely rcfltted and refurnished in
the bet,t manner, 18 HOW OPEN FOB TUE REOKP
110 OF GDEoTS.
a he house to located near the ocean, and every atten
tlon v. ill be gNen to merit the patronage of the public.
McNUTT & MASON,
6 22 f PBOPBI ET0B9.
CAMDKN AND AMBOY, PHILADELPHIA
..Vff.AT: AliD WllMSM VELA-
GUAM) EXcUBSiON ABBANGbMENT
PUB
T0UEI8T8 AND PLhASTJEE TRAVEL.
bABAlOGA.Dl LAWAKr, WATEki
TIicm excursion routes are arranged lor the special
jljHiB tliem to visit the ceJei.mteu wuitrlng place ol
ri-i i uiu regular mioi or tare.
JicktUficod until .oveinber Ut.l8U and entitle the
or Mtketa, lnioruiatlon, ana clrcuiani descriptive of
in rnlifua ann u B tha 'i I. i n r
ho 8i8 CHtbAUT Sueet Contmntal UotnL
8302m W. a. UAlZMfcU, Agent
1 ' L .
XOIR, CAPE 31AY.
Commfneing TUESDAY, August 28, 1866 Trains will
rri. aauci iireei, rniiauelulila. ai
lollowsi
si. Ai.. due at rapelslai.dat 7 P M.
lietun Ilk will eove i aue island
8 A. H., due in rhtlnde phia at I'M?
JicKet oil.o , at Fht loot m Wunei street, and No
8;b( te nut airrrt. ontliieniu Hotel
lrfona lurchanlng tickets of the Aprnt.atNo 828
inetnui attret. can hy having order, have their bag
gnt;e ca led lor and ebw ktd at their rumdeucea or
uraham's Bugtane t xnrimn.
2 J- VAN KKNbSELAEB, Superintendent
QEEAT SAVING OF TIME,
LABOR, AND MONEY.
FLANDERS' PATENT
PORTABLE CYLINDER BORING MACHINE
Marine and Stationary Engines. Blast Cylinders,
Pumps and t onics Valves bored out without rciaovluM
them Irom ineu piesi-.it positions.
Engines boreu of every size at d build el hor when
ve. ika . horizontal or inclined, irom 10 to 8U0 home
?!!.'ir.y re''','"'o"lf ono or both heads and piston,
ilia lslLecml. true wy to bore a cjilmler as no part
oi the machinery Is moved lrui Us nrts-nt o aoe, x
eepi v ha. i. i mentioned above 4 Kreat amount oi time
J ?,tiie ork completed iu lessthanoue louih
tbe lime otherwise required.
All orders prunipt.j attended to.
. B XAKIlERH ft TO.
r ?o-J62SPnrt,ARMreet. hllHdeKihia.
w. ,.. s?ul WlLUAMtm-eet, New York
I i. r '"ir1,,1 orris, Towue 4 ( o t M. W Ua-
,D, CM N Kowlaud ft 'o.; William 11. Thomas
7r i.-, tr?ner "onl A Jenks ft rtous,
"alel,,hlJ L"igh Zluo , Vorks, . Kethliheui,
!? "Ely1 Tj-ouH'n Ir.m Co.Treutn N J t.-ey-
HairlHlmrg. Pa ewta ft Fhll Ins, Newark N J.taud
the Corlu. Vpglne Co.. Providence, H 1. tl4lm
HAT IS THE BEST CUHE FOR
CORNS, BUNIONS, ETC.?
THEOBALD'S BOOTS. .
No. T03 CALLOWIIH.L STHKIST,
lie makes the ta-ts to suit the Feet, and Boots l-hoes.
eto. etc. to lit tho leet. THY 111 Id . 18 16 lua
OA O KOUTII STREET, af. D'ANCOXA
tJ'-TAs pays the behest pile, i t Ladios and
Cenla'r.tisi. ml nw.tiima Kn .UI kflirT'I ottvat .below
fourth. ' tttliw
FINANCIAL
JAY COOKE & CO..
No.' 114 Bouth THIRD Street,
BANKERS
AND '
DEALERS IN GOVERNMENT SECURITIES
U. 8. 6s OF 1881.
&20s, OLD AND NEW.
10-40s; CKiniriCATKS OF INDEBTEDNESS
7 SO J.01E8, 1st, 2d, and 8d Borics.
COMPOUND INTEREST NOTES WANTED.
INTEREST ALLOWED ON DEPOSITS.
Collections made. Stocks Bought and Sola m
Concussion.
Special buMncat accommodations reserved for
LADIES. 8Tfm
U. S. SECURITIES.
A SPECIALTY.
SMITH, RANDOLPH & CO.,
BANKERS & BROKERS,
16 S. THIRD ST.
rBILADiAFllIA,
3 NASSAU 8T.
NEW lOttH
STOCKS AND GOLD
BOVODT AND HOLD ON COMMISSION
HEUE AND iN NEW XOHK. H
IjKVIlSS JLmOTlIlSlty,
No. 225 DOCK STREET,
UANK1211S AND liKOliEttS.
BUI AMD SELL
UK ITEO BTATE8 BOS US. 1881s, -20s 10 49.
0M1K1) HTATEB 7 3-lOs. ALL 1B8UE8.
CUtllFlCATKO OF WDtllTEDA ESS
lu rcaiiilie P.ppr and Loans on Co laterals negotiated
Htocks lloutbt and bold on Couimuutlon. 1 II
rUE FIRST NATIONAL BAK
HAS REMOVED1
During tho erettion ol the new Uank bulldiavr,
TO 117 4p
No. 8Q5 CUESNIjT STUElT 1
5"20 S.---F I V E - T W E N T I E S.
7'30s - SEVEN-THIRTIES
WANTED.
DE 1IAVEN & BROTHER,
17 Ko. 40 S. Tnntp Sibekt.
ENGINES. MACHINERY, ETC.
efVPfTT- rEN N STEAM ENGINE AND
iSaiJtiMhBO.LKR W0KK8.-HEAF1E t LtVT
ItatlK AL AND Till OHET1..AL EMUINKKitV
JllM.-lS. liOlLMt-MAKlBH BLACKiiMI 1 lltj.
and tOUDEIl. Lutuik loi msny years been In suo
ceoKlui opeiation and b.eu exclusively entaKoJ la
uiidiiK- and lepairtng M.rine aud Bloi I ngmea blah
and low prewure. iron Boilers w ater Tanks Prooej
'"?,. 6,0 ,etc - re8P0 y "fier their services to the
public as being lul.y ureoared to contract lor en Ines ri
al, sizs purine, Rver, and Mutlonarys havinir Be. si
pa terns pt oillerent s zes. are prei.arif to execute ordore
v.1111 quick uet-ualcb. l-very description ot pattern
n hklnn n.ado ai tll0 slmnngt noiice Hnih and Low!
pressure 1 Ine Tubular, am Cylinder Boilers ol the beat
Pennsv vauia charcoal iron. ForginKs oi a i elzos aSS
km..s Iron and Brass usilns ol all desorlptlonsi Koil
UurulDg Borew Cu'tinu, aid all other work couueoied
Ttlib the aboe buslne u1
LiaBinija and specillcatlons for ail work done at
tlie astublUbnient U-ee oi charge, and work guaran-
I ha subscribers have ample wharf-doelt roo-u lor
rrpair of boats where thev can 11- in peiteci aafhtr
and ate provided with thesrs. blocks, Llls. eto eta
lor taUing heavy or light weiuhta.
J M OB C NEAFIE.
JOHN P. LEVY.
8 S1S BEACH and P AL-UEK Htree'.
. VAPGHAN MBRR1CE, WltUAK H. KEBBIOK
JOHN B. OOPE u
SOUTnWARK h O L M 1) It Y, FIl'TIIAND
WASHINOION tt'etts, ' a-nw
PlllI.ADFI.PIII A
KKKlilL'K 4 iN8.
ENGIhEbK- AM) iACUltfISTS.
manufacture lilun and Low Pressuxa bieam Engines fix
Land I Ivtr and limine ,-ervke "
tiollcrs, Oasiiuieurs, Tuuks iron Boats etc
( asurLS oi all kinds el her Iron or biass
Iron 1-rane Koois .or Uas .Vorks Workshopa, and
Rnilioad t-tations eto
heiorts and lias Machinery, ot the latest and most iat
provid coDstiucnou.
1 veiy acoo. Iptlon ol Plantation Machinery and flagar.
haw. and Grist Mills. Vacuum Puns Opeu "team Tialna.
lielccu ors, Fl trrs, Puiiiping 1 nylnes eto.
l-o e Agents lor N. li'llcux's Hutt-ut iSupar Boiling
Ai paratus, Ncsuiytb'Put nt Mfam l umuiei, and a-
alnwsll 4 Wooisey Patent Cvntrliugal -uijar Draining;
larblne. JS
BRIDESBUHO MACHlNIi WOKKS.
OFFICE.
No 65 N Fid .HI HTEEET,
rillLADRLl-niA
Wear, nrpnsred tn fill nrilun (i anv ft.tanl r... n
well known
WA( HIMl.nTFtiRCOTlON AND WOOLLEN Mil L8.
lnclnlintf h.I recent lmnrnvpiiiuiilu In t'strMt.rw B ..i.. i..
and V avintr. . '
c in i ite the attention ol manufacturers to onr extern
live vorks.
1 IS AlFXED JENKS A HON.
WAR DIPAKTKEr, bUKliEON-GEJiK-HAL'.n
OH'H E,
W ASH1KOTON, V. C. AUfl-JSt 10, 1866
An Army tledical board, to consist oi Biuret
Colonel J A. Urowu, hurift on. 0. 8. A , l'res.dent:
liitvet LicuteuaLt-Coloiipi it K. Wirtz Hurreon. LT.
IS A ; bicvet Lienteuan'-Colouol Ant "on y Hefr,
Vigeon (J. IS. A j and Lirevet Major 'a ren rcb
ftir, Assisiant Surieon, U. 8. A., Recorder, will
meet In N w Y oik city ou the 2"tti ol Sep embor.
i.tit, fnr ti e exaoimu' o ot caudidales tor adm s
sion into the .V.ed.cul Stall' ot the United ttlatoa
Aimy.
a PP lean's most be oyer 21 jeais of aee, and
pbvsica iy nound
Ann .canons lor an invl'ation to a'Desr beiore
tie Board should be addressed lo the (Surgeon
Oi t.t'iul, United btaies Army, and must state the
full CKDi'', les'dcoce, an.i date aud P ace ot b nh ot
the candidate l evtimonmls as to chat actor and
qunlilicatlons must be luruished. It tha applicant
has loi n in the Aieulcai i-eryioe of the Army curiuir
tho war, the lao should be stated, toif ther wih hia
oimerrauk, ana time and iliioeoi service a. Id tus
iniomaiN Iroiu the olllcers with whom he has serred
should also be lorwarueo.
f o al'owanco is made tor tho expenses ol Dereona
undergo ne tb examinati it is an iudispensa
bie i retequifire to apiiomiid'w.
1 hie are at pres ni sixty vaoanoies in tbn Med'oal
Huff, lorlv-eix ot ahioh are ontnna1. boinir ornatAd
by ihe Actot Congress aDoroyed Juif 28, 18ftt
SllsmwIOt burgeon-Goneral, U o.A.
JjOUERT SHOEMAKER, A CO.,
VVIIOLESALK DKIJ.GISTS,
MANUFACTURERS,
IMPORTERS,
AND DEALERS IN
. Taints, Varnishes, and Oils,
No. 201 NORTH YOU UTII STREET,
1233d, ' COUKEB OF RACE.