Litchfield enquirer., 1863-10-08
WHOLE NO. 2OO3
From the American Agriculturist. Small Leaks i'm the Household
 Shin

From the American Agriculturist.
 Small Leaks i'm the Household
 Ship.
 A thousand worm holes, that will each ad. nit scarcely a gallon of water during ten hours will much sooner water.log q ship than large hole through which is poured iu gallon minut,. In the financial affairs of family, though the large outgoes may be can. vassed and avoided, the whole income may ba draooted away, and no advance be made to- ward competency, wealth or position. As Q rule, the financial success of any family de- bends more upon the economy of the wife, than upon the earnings or business income of the husband. Mrs. Haskell, in her recently issued Household Encyclopedia" throws to. gether some of the small leaks in household ship, which we copy for double purpose lst, titude of cares, of little details to look after generally far more items than occur in mans business pursuits and 2d, to perhaps in some cases indicate to housewives details that they may not have thought of before :-" Much waste is experienced in the boiling, etc., of meats Unless watched, the cook will throw out the water without letting it cool to take of the fat, or scrape the dripping pan into the swlll pail This grease is useful in many ways. It can be burned in lamps mixed with lard or, when no pork has been boiled with 1t, made into cand es. When pork is boiled alone 1t Will do to fry cakes, if cleansed. Again, bits of meat are thrown out, which would make hashed meat, or hash. The -four is sifted in wasteful manner, or the bread. pan left with dough sticking to it. Pie crust is left and laid by to sour, instead of making q few tarts for tea, etc. Cake batter is thrown out because but little is left. Cold puddnRs are considered good for nothing, when often they can be steamed for the next day, or, as in case of rice, made over in other forms. Vegetables are thrown away that would warm for breakfast nicely. Dish towels are thrown down where nice can destroy them. Soap is lett in water to dissolve, or more used than is necessary. If Bath brick, whiting, rotten stone, etc., are used, much is wasted uselessly; The scrub brush is left in water. pails scorchsd by the stove, tubs and barrels left in the sun to dry and fall apart, chamber pails allowed tJ rust, tins not dried, and iron.ware rusted nicG knives used for cooking in the kitchen, silver spoons are used to scrape kettles, or forks ts toast bread. Rinsing of sweetmeats. aul skimmings of syrup, which make good win. gar, are thrown out; cream is allowed .ti mould and spoil; mustard to dry in tho pc;; and vinegar to corrode the castor tea, roast: ed coffee, pepper and spices, to stand open and lose ther strength. The molasses iug loses l l the cork, and the flies take possession. Sweet meats are opened and forgotten. VineQar ia drawn in basin, and allowed to stand. until both basin and vinegar are spoiled. Sugar is spilled from the barrel, coffee from the sack. and tea from the chest. Different sauces arc made too sweet, and both sauce and sugar wasted. Dried fruit has not been taken cara of in season, and becomes wormy. The vine. gar on pickles loses strength, or leaks out. and the pickles become soft. Potatoes in the eel lar grow, and the sprouts are not removed uu- til they become worthless. Apples decay for want of looking over. Pork spells for wart of salt, and beef because the brine wants scalding. Hams become tainted, or filled with vermln, for want Of the right protection. Dried peer becomes so hard it can't be cut. Cheese mouos' ana IS eaten by mice or vermin. Lard Is not well tried in the Fall, and beeomea tainted. Butter spoils for want of beinr VeII made at first. Bones are burned thet v;ll make soup. Ashes are thrown out carelesslv. endangerlng the premises and being wasted' Servants leave light and fire burning in ths kitchen, when they are out all the evening, Clothes are whipped to pieces in the wind tne cambrlcs rubbed on the board, and laces torn in starching. Brooms are never hung up, and soon are spoiled. Carpets are swept ysitk stubs, hardly fit to scrub the kitchen, and eood new brooms used for scrubbing. TowefS ars used in place of holders, and good sheets to iron on, taking fresh one every week; thus scorching nearly all in the house. Fluid. if used, is left uncorked, endangering the house. and wasting the alcohol. Caps are left from lamps, rendering the fluid worthless by eysoo. ration. Table linen is thrown carelessly down and is eaten by mice, or put away damp and Is mildewed or the fruit stains are fortotteii, and the stains washed in. Table-cloths and napkins used as dish wipers; mats forgotten to be put under hot dishes teapots melted by the stove; water forgotten in pitchers, and allowed to freeze in winter slops for COW and pig never saved china used to feed cats and dogs on; and in many other ways, careless and inexperienced housekeeper will waste, without needing the hard.earned wages of her husband when she really thinks, because she buys no fine clothes, makes the old ones last, and cooks plainly, she is most superior house-keeper." The next time an unthinkipg hus band is disposed to be severe because some trfling matter has been neglected, he should ' put that in his pipe and smoke it."