Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1865-04-18
pUBLIsHED (DA1LY) BY
EDGAR SNCWDEN, Sa.
av O fFICE-No. lOA King street, owe
s mes formerly French's) Book Store.
Waste and Want.


Mrs Haskell in her Household Encyelopc
dia, enumerates a long list of small householdl
leaks, which we commend to the careful at-S
tention Of every housekeeper:
'Mach wastei> experienced ia the boiling, /
etc. Of meats Unless watched, the cook will
throw out the water without letting 1t cool tol
take of the tat, or scrape the dripping pans
MANY WAYS. It can be burned ia lamps mixeds
with lard or, when no polk has been boiled
with it, made into candles When pork has,
been boiled alone, it will do to fry cakes, it
ceansed Again, bits OF meat are thrown outs
which would make hashed meat or hash. Thes
4 )ur is sif!ed in wastetul manner, or the
bread pan left with the dough sticking to it,
Pie crust is lef and laid by to sour, instead ofA
making few tarts fur tea, etc Cake batters
IS thrown out because but little is left. Colds
puddings are considered good f'r nothing,
when ottentilnes they can be steamed Tor theS
uext day, or as ia the case of rice, made overs
IN other tornls. Vegetables are thrown away
that would warm for breakfast nicely. Dish
cloths are thrown where mice can destroy
them. Soap is left ia water to dissolve, orr
more used than is necessary. Ii Bath brick,
whiting, rotten stone, ETC., are used, much lss
wasted uselessly The scrub brush is left in
water, pals scorched by the stove, tubs andE
barrels left in the sun 70 dry and tall apart, {
chamber pals allowed to rust, tins not dried, {
aud ironware rusted; nice knives used iorS
cooking in the kitchen; silver spoons used to-
scrape kettles, or forks to toast bread-}
Rinsings of sWeetmeats, and sklmmlGgs OF
sirup, which make good vinegar, are thrown
out; cream is allowed to mould and spoil
mustard to dry in the pot, and vinegar tol
corrode the castor; tea, roasted coffee, pepperf
and spices, to stand open and lose thelrS
strength TIE molasses jug loses the cork,
and the flies take possession. Sweetmeats areS
open and forgotten Vinegar is drawn in al
basin and allowed to stand until both basns
and vinegar are spoiled. Sugar is spilled tromE
the barrels, coffee from the sack and tea fromS
the chest. Different sauces are made tool
sweet, and both sauce aud sugar wasted.
Dried fruits have not been taken care of lns
season, and become wormy The vinegar ons
pickles loses strength, or leaks out, and theA
pickles become soft Potatoes in the cellarI
grow, and the sprouts are not removed untllS
they become worthless. Apples decay forcs
want of looking over. Pork spolls tor want otk
salt, and beef because the brine wants scaldlng.
Hams become talnted, or filled with vernlln, {
for want Ct the right protection. Dried beefS
becomes SO hard that it cannot be cut; cheeseg
moulds, anil is eaten by mice or vermn; lard Isl
not we'll tried in the Fall, and becomes tainted,
batter spoils for want OF being we'll ma lie aty
hrst. Bones are burned that would makea
soap ashes are thrown out carelessly, endan !
gering the premises and being wasted. Ser:
wants leave a light burning in the kitchens
when they are all out of an evening. ClotEes1
are whipped to pieces in the wind, fine cambrics1
rubbed to pieces on the board and laces torn inl
starching. Brooms are never hung up and good
ones are snolled. Carnets are swept with stubss