Read Ebook: The American Frugal Housewife by Child Lydia Maria

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Ebook has 635 lines and 49040 words, and 13 pages

Buy your woollen yarn in quantities from some one in the country, whom you can trust. The thread-stores make profits upon it, of course.

It is not well to clean brass andirons, handles, &c. with vinegar. It makes them very clean at first; but they soon spot and tarnish. Rotten-stone and oil are proper materials for cleaning brasses. If wiped every morning with flannel and New England rum, they will not need to be cleaned half as often.

If you happen to live in a house which has marble fire-places, never wash them with suds; this destroys the polish, in time. They should be dusted; the spots taken off with a nice oiled cloth, and then rubbed dry with a soft rag.

Feathers should be very thoroughly dried before they are used. For this reason they should not be packed away in bags, when they are first plucked. They should be laid lightly in a basket, or something of that kind, and stirred up often. The garret is the best place to dry them; because they will there be kept free from dirt and moisture; and will be in no danger of being blown away. It is well to put the parcels, which you may have from time to time, into the oven, after you have removed your bread, and let them stand a day.

If feather-beds smell badly, or become heavy, from want of proper preservation of the feathers, or from old age, empty them, and wash the feathers thoroughly in a tub of suds; spread them in your garret to dry, and they will be as light and as good as new.

New England rum, constantly used to wash the hair, keeps it very clean, and free from disease, and promotes its growth a great deal more than Macassar oil. Brandy is very strengthening to the roots of the hair; but it has a hot, drying tendency, which N.E. rum has not.

If you wish to preserve fine teeth, always clean them thoroughly after you have eaten your last meal at night.

Rags should never be thrown away because they are dirty. Mop-rags, lamp-rags, &c. should be washed, dried, and put in the rag-bag. There is no need of expending soap upon them: boil them out in dirty suds, after you have done washing.

Linen rags should be carefully saved; for they are extremely useful in sickness. If they have become dirty and worn by cleaning silver, &c., wash them, and scrape them into lint.

After old coats, pantaloons, &c. have been cut up for boys, and are no longer capable of being converted into garments, cut them into strips, and employ the leisure moments of children, or domestics, in sewing and braiding them for door-mats.

If you are troubled to get soft water for washing, fill a tub or barrel half full of ashes, and fill it up with water, so that you may have lye whenever you want it. A gallon of strong lye put into a great kettle of hard water will make it as soft as rain water. Some people use pearlash, or potash; but this costs something, and is very apt to injure the texture of the cloth.

If you have a strip of land, do not throw away suds. Both ashes and suds are good manure for bushes and young plants.

When a white Navarino bonnet becomes soiled, rip it in pieces, and wash it with a sponge and soft water. While it is yet damp, wash it two or three times with a clean sponge dipped into a strong saffron tea, nicely strained. Repeat this till the bonnet is as dark a straw color as you wish. Press it on the wrong side with a warm iron, and it will look like a new Leghorn.

About the last of May, or the first of June, the little millers, which lay moth-eggs begin to appear. Therefore brush all your woollens, and pack them away in a dark place covered with linen. Pepper, red-cedar chips, tobacco,--indeed, almost any strong spicy smell,--is good to keep moths out of your chests and drawers. But nothing is so good as camphor. Sprinkle your woollens with camphorated spirit, and scatter pieces of camphor-gum among them, and you will never be troubled with moths. Some people buy camphor-wood trunks, for this purpose; but they are very expensive, and the gum answers just as well.

The first young leaves of the common currant-bush, gathered as soon as they put out, and dried on tin, can hardly be distinguished from green tea.

Cream of tartar, rubbed upon soiled white kid gloves, cleanses them very much.

Bottles that have been used for rose-water, should be used for nothing else; if scalded ever so much, they will kill the spirit of what is put in them.

If you have a greater quantity of cheeses in the house than is likely to be soon used, cover them carefully with paper, fastened on with flour paste, so as to exclude the air. In this way they may be kept free from insects for years. They should be kept in a dry, cool place.

Pulverized alum possesses the property of purifying water. A large spoonful stirred into a hogshead of water will so purify it, that in a few hours the dirt will all sink to the bottom, and it will be as fresh and clear as spring water. Four gallons may be purified by a tea-spoonful.

Save vials and bottles. Apothecaries and grocers will give something for them. If the bottles are of good thick glass, they will always be useful for bottling cider or beer; but if they are thin French glass, like claret bottles, they will not answer.

Woollens should be washed in very hot suds, and not rinsed. Lukewarm water shrinks them.

On the contrary, silk, or anything that has silk in it, should be washed in water almost cold. Hot water turns it yellow. It may be washed in suds made of nice white soap; but no soap should be put upon it. Likewise avoid the use of hot irons in smoothing silk. Either rub the articles dry with a soft cloth, or put them between two towels, and press them with weights.

Do not wrap knives and forks in woollens. Wrap them in good, strong paper. Steel is injured by lying in woollens.

If it be practicable, get a friend in the country to procure you a quantity of lard, butter, and eggs, at the time they are cheapest, to be put down for winter use. You will be likely to get them cheaper and better than in the city market; but by all means put down your winter's stock. Lard requires no other care than to be kept in a dry, cool place. Butter is sweetest in September and June; because food is then plenty, and not rendered bitter by frost. Pack your butter in a clean, scalded firkin, cover it with strong brine, and spread a cloth all over the top, and it will keep good until the Jews get into Grand Isle. If you happen to have a bit of salt-petre, dissolve it with the brine. Dairy-women say that butter comes more easily, and has a peculiar hardness and sweetness, if the cream is scalded and strained before it is used. The cream should stand down cellar over night, after being scalded, that it may get perfectly cold.

Suet and lard keep better in tin than in earthen.

Suet keeps good all the year round, if chopped and packed down in a stone jar, covered with molasses.

Pick suet free from veins and skin, melt it in water before a moderate fire, let it cool till it forms into a hard cake, then wipe it dry, and put it in clean paper in linen bags.

Preserve the backs of old letters to write upon. If you have children who are learning to write, buy coarse white paper by the quantity, and keep it locked up, ready to be made into writing books. It does not cost half as much as it does to buy them at the stationer's.

Do not let coffee and tea stand in tin. Scald your wooden ware often; and keep your tin ware dry.

When mattresses get hard and bunchy, rip them, take the hair out, pull it thoroughly by hand, let it lie a day or two to air, wash the tick, lay it in as light and even as possible, and catch it down, as before. Thus prepared, they will be as good as new.

It is poor economy to buy vinegar by the gallon, Buy a barrel, or half a barrel, of really strong vinegar, when you begin house-keeping. As you use it, fill the barrel with old cider, sour beer, or wine-settlings, &c., left in pitchers, decanters or tumblers; weak tea is likewise said to be good: nothing is hurtful, which has a tolerable portion of spirit, or acidity. Care must be taken not to add these things in too large quantities, or too often: if the vinegar once gets weak, it is difficult to restore it. If possible, it is well to keep such slops as I have mentioned in a different keg, and draw them off once in three or four weeks, in such a quantity as you think the vinegar will bear. If by any carelessness you do weaken it, a few white beans dropped in, or white paper dipped in molasses, is said to be useful. If beer grows sour, it may be used to advantage for pancakes and fritters. If very sour indeed, put a pint of molasses and water to it, and, two or three days after, put a half pint of vinegar; and in ten days it will be first rate vinegar.

Barley straw is the best for beds; dry corn husks, slit into shreds, are far better than straw.

Straw beds are much better for being boxed at the sides; in the same manner upholsterers prepare ticks for feathers. Brass andirons should be cleaned, done up in papers, and put in a dry place, during the summer season.

If you have a large family, it is well to keep white rags separate from colored ones, and cotton separate from woollen; they bring a higher price. Paper brings a cent a pound, and if you have plenty of room, it is well to save it. 'A penny saved is a penny got.'

Always have plenty of dish-water, and have it hot. There is no need of asking the character of a domestic, if you have ever seen her wash dishes in a little greasy water. When molasses is used in cooking, it is a prodigious improvement to boil and skim it before you use it. It takes out the unpleasant raw taste, and makes it almost as good as sugar. Where molasses is used much for cooking, it is well to prepare one or two gallons in this way at a time.

In winter, always set the handle of your pump as high as possible, before you go to bed. Except in very rigid weather, this keeps the handle from freezing. When there is reason to apprehend extreme cold, do not forget to throw a rug or horse-blanket over your pump; a frozen pump is a comfortless preparation for a winter's breakfast. Never allow ashes to be taken up in wood, or put into wood. Always have your tinder-box and lantern ready for use, in case of sudden alarm. Have important papers all together, where you can lay your hand on them at once, in case of fire.

Keep an old blanket and sheet on purpose for ironing, and on no account suffer any other to be used. Have plenty of holders always made, that your towels may not be burned out in such service.

Keep a coarse broom for the cellar stairs, wood-shed, yard, &c. No good housekeeper allows her carpet broom to be used for such things.

There should always be a heavy stone on the top of your pork, to keep it down. This stone is an excellent place to keep a bit of fresh meat in the summer, when you are afraid of its spoiling.

Have all the good bits of vegetables and meat collected after dinner, and minced before they are set away; that they may be in readiness to make a little savoury mince meat for supper or breakfast. Take the skins off your potatoes before they grow cold.

Vials, which have been used for medicine, should be put into cold ashes and water, boiled, and suffered to cool before they are rinsed.

If you live in the city, where it is always easy to procure provisions, be careful and not buy too much for your daily wants, while the weather is warm.

Never leave out your clothes-line over night; and see that your clothes-pins are all gathered into a basket.

Have plenty of crash towels in the kitchen; never let your white napkins be used there.

Soap your dirtiest clothes, and soak them in soft water over night.

Use hard soap to wash your clothes, and soft to wash your floors. Soft soap is so slippery, that it wastes a good deal in washing clothes.

Instead of covering up your glasses and pictures with muslin, cover the frames only with cheap, yellow cambric, neatly put on, and as near the color of the gilt as you can procure it. This looks better; leaves the glasses open for use, and the pictures for ornament; and is an effectual barrier to dust as well as flies. It can easily be re-colored with saffron tea, when it is faded.

Have a bottle full of brandy, with as large a mouth as any bottle you have, into which cut your lemon and orange peel when they are fresh and sweet. This brandy gives a delicious flavor to all sorts of pies, puddings, and cakes. Lemon is the pleasantest spice of the two; therefore they should be kept in separate bottles. It is a good plan to preserve rose-leaves in brandy. The flavor is pleasanter than rose-water; and there are few people who have the utensils for distilling. Peach leaves steeped in brandy make excellent spice for custards and puddings.

It is easy to have a supply of horse-radish all winter. Have a quantity grated, while the root is in perfection, put it in bottles, fill it with strong vinegar, and keep it corked tight.

It is thought to be a preventive to the unhealthy influence of cucumbers to cut the slices very thin, and drop each one into cold water as you cut it. A few minutes in the water takes out a large portion of the slimy matter, so injurious to health. They should be eaten with high seasoning.

Where sweet oil is much used, it is more economical to buy it by the bottle than by the flask. A bottle holds more than twice as much as a flask, and it is never double the price.

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