Urbana union. [volume] (Urbana, Ohio) 1862-1872, 1865-01-18

nothing when often they can be steamed fol
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 mice can de-
stroy them. Soap is left in water to desolve
or more used than is necessary. If Bath
brick, whiting, rotten stone, &C., are used,
much is wasted uselessly. The scrub brush
is left in water pals scorched by the stove,
tubs and barrels left in the sun to dry and fall
apart, chamber pals allowed to rust, tins not
dried, and irou-ware rusted; nice k1iver used
for cooking in the kitchen, silver spoons are
used to scrape kettles, or forks to toast bread.
Rinsings of sweetmeats and skimmings Of
syrup, which make good vinegar, are thrown
out; cream is allowed to spoil; mustard to
dry in the pot, and vinegar to corrode the
CASTOR tea, roasted coffee, pepper, and spices
to stand open and lose their strength. The
molasses jug loses the cork, and the flies take
possession. Sweetmeats are opened and for
gotten. Vinegar is drawn in basin, and al
lowed to stand, until both hasin and vinegar
ate spoiled. Sugar is spilled from the barrel.
coffee from the sack, and tea from chest
Different sauces are too sweet and both
sauces and sugar wasted. Dried fruit has
not been taken care ofin season, and becomes
wormy. The vinegar on pickles become
soft. Potatoes in the cellar grow, and the
sprouts are not removed until they become
worthless. Apples decay for want of looking
over. Pork spoils for want of salt, aad beef
because the brine wants scaIding. Hams be-
come tainted or filed with vermin, for want
Of the right protection. Dried beef becomes
so hard it can't be cut. Cheese molds, and is
eaten by mice or vermin Lard is not well
tried in the fall and becomes tainted. Butter
spOils for want of being well made at first
Bones burned that will make soup. Ashes
are thrown out carglessly, endangering the
premises, and being wasted. Servants leave
light and fire burning in the kitchen, when
they are out all the evening. Clothes are
whipped to pieces in the wind fine cambrics
rubbed on the board, and lsces torn in starch
ing. Brooms are never hung up, and are
soon spoiled. Carpets are swept with tubs,
hardly fit to scrub the kitchen, and good
new brooms used for scrubbing. Towels are
used in place of holders, and good sheets to
iron; taking a fresh one every week. thus
scorching nearly all in the house. Fluid, i'll
used is left uncorked, endangeri1g the house
and wasting the alcohol Caps are left from
lamps, rendering the fluid worthless by evap-
oration. Table linen is thrown carelessly
down and is eaten by mice, OF put away |
damp and is mildewed; or the fruit stains
and the stains washed in. Table
cloths and napkins used as dish wipers; mats
forgotten to be put under dishes; tea-pots
melted by the stove; water forgotten in
pitchers and allowed to freeze in the winter;
slOp for COW or pig never saved; china used
to feed cats and dogs on; and in many other
ways careless and inexperienced housekeep-
Or will vase, without needing, the hard earn
I'd wages Of her husband; when she really
.hinks because she buys no fine clothes,
makes the old ones last and cooks plainly,
The is a most experienced housekeeper."
The next time an unthinkiug husband is
disposed to be too severe because some tri-
ling matter has been neglected, be should
put that in his pipe and smoke it."-Ameri-
an AgrieNltarist