The Weekly Perrysburg journal. [volume] (Perrysburg, O. [Ohio]) 1861-1???, 1866-11-23
farm aad atoaSchold.
waste ana want.

30 NNsAt hnu want.
Mrs, llAsRNi. IN the ollonuchoh Elcy
clopedia," cnumcraics hong list Of snol
hunsehul lcaks, which wo commend to the
careful attention OF every housckecpcr
Much waste is experienced in boiling, g,oic.,
OF meats. Uuloss watched. tho cook will
throw out the water without letting IL cool
TO take oil the fat or scrapo tho dripping
pan into tho swill pail, The grease is use.
ful ia many ways. 10 can be burned IN
lamps, mixed with lard, or, when no pork
has been boiled with it, made into candles
When pork has beon boiled alone, il will do
20 fry cakes, II cleansod.
Again, bits of meat are thrown ont which
would make hashed meat or hash.
Tho flour is sifted IN wastolul mannor
or the bread pan left with the dough stick.
ing to II,
Cream is allowed to mould and spoil,
mustard to dry in tho pot and vinegar to
oorrode tho castor.
Tho roasted cofIoc, poppcr and spices TO
stand open aud lose their strength.
The moasses jug loses the cork, an ! tho
il's take possession.
Swcttnoats are opened and forgotten.
Vinegar is drawn in basin and allowed
to stand until both vinegar aud basin are
spoiled.
Sugar is spilled from tho barrel, cofroo
from ;ho sack and tca from thc chest.
Different sauces arc made too sweet, and
both sauce aud sugar wasted.
Dried fruits have not been taken care Of
in season. and become wormy.
The vinegar on pickles loses its strength
or aks out, and the pickles become soft.
Potatoes in the cellar grow, aud the
sprouts arc not removed till they become
worthless.
Spplcs decay for want of looltilg e over.
Pork spoils for want of salt, and the beef
because the brine wants scalding.
Hams become tainted or 6IIcd with vor.
min for want of right protection.
Dried beef becomes 30 hard that II can.
not be cut.
Cheese moulds, aud it is eaten by mico
and vermin.
Lard is not we'll tried in the fill, and be.
comes tainted, but spois for want Of being
well made at first.
Bones are burned that would mako soup.
Ashes are thrown out carelossly, endan-
gcring tho premises aud being wasted
Servants leave light burning IN the
kitchen whcn they are all out of an even
ing.
Tablo.cloths and napkins are used az dish.
~pers.
Table linen il thrown oarelcsely down
and eaten by mice or put away damp and
is mildewed, or tho fruit stains are forgot
ten and The stains washed in.
Mats are forgotten to b. put under hot
dishes.
Pea-pots are melted by tho stove.
Water is forgotten in pitchers, and al.
lowed to freeze in winter.
Stops for cows and pigs arc never saved.
China ia used to feed cats and dogs on.
Pie-crust is loft aud laid by to sour in
stead of making few tarts for tea.
Cold haitor is thrown out because but
little is left.
Cold puddings are considered good for
nothing, whom oitontimes they can be
steamed for the noxt day, or as in tho case
of rice, made over in other forms.
Vegetables are thrown away--that would
warm for breakfast niooly.
Disholoths arc thrown whore mice can
destroy thcm.
Soap is left in water to dissolve, or more
used than necessary.
ii bath brick whiting, rotten stone, ETC.,
are used, much is wasted.
The scrub brush is left in water, pals
scorched by the fire, tubs and barrels left
in tho sun to dry and fall apart chamber
pals allowed to rust, tins dried and iron
ware rusted, nice knives used for cooking
In tho kitchen, silver spoons used to scrape
Kettles, or forks to toast bread.
Rinsings of sweotmeats or skimminCS of
syrup, which make good vinegar, are thrown
out,
Clothes arc whipped to pieces in the
wind, fine cambrics rubbed on tho board
and laoes torn in starching.
Brooms arc never hung up and good ones
are spoilod.
Carpets are swept with stubs hardly fit to
sweep the kitchen, and good new Lrooms
used for scrubbing.
Towels are used in place of holders, and
good sheets to iron on, taking fresh one
every week, thus scorohiug nearly every
one in the house.
Fluid, if used, is left uncorkod, cndanger.
ing tho house and wasting the alcohol
Caps are loft from lamps, rendering the
fluid worthless by evaporation.