East Saginaw courier., 1866-12-06
Waste ana Want.

small household leaks, which we COM
mend to the careful attention Of every
housekeeper.
Much waste is experienced in boil
ing, etc, Of meats. Unless watched,
the cook will throw out the water
without letting it cool to take off the
fat, or scrape the dripping-pan into
the swill-paill. The grease is useful
in many ways. 1t can be burned in
lamps, mixed with lard, or, when no
pork has been boiled with it, made in
to candles. When pork has been
boiled alone, it will do to fry cakes in
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
the dough sticking TO it.
Pie-crust is left and laid by to sour
instead Of making few tarts for tea.
Cold batter is thrown out because
but little is left.
Cold puddings are considered good
for nothing, when oftentimes they can
be steamed for the next day, or, as in
the case of rice made over in other
forms.
Vegetable are thrown away that
would warm for breakfast nicely.
Dishcloths are thrown where mice
can destroy them.
Soap is left in water to dissolve, or
moro used than necessary.
If bath brick, whiting, rotten-stone,
etc, are used, much is wasted.
The scrub-brush is left in water,
pals Secured by the fire, tubs and bar
rels left in the sun to dry and fall
apart, chamber-pails allowed to rust,
tins dried and irion ware rusted, nice
knives used for cooking in the kitch-
en-, silver spoons used to scrape kettles
or forks to toast bread.
Rinsing Of sweetmeats or skim
mings of syrup, which makes good
vinegar, are threwn out.
Cream is allowed to mould and
spoil, mustard to dry in the pot, aud
vinegar to corrode the castor. ~
The roasted coffee, pepper and
spices, to stand oupen and lose their
strength. s.
The molasses jug loses the cork and
the flies take possession. - -
Vinegar is drawn in basin and al
lowed to stand u,til both vinegar and
basin are spoiled.
Sugar is spilled from the barrel,
coffee from the sack and tea from the
chest ~
Different sauces arc made too sweet,
aud both sauce and sugar wasted.
Dried fruits have not been taken
care Of in season, and become wormy.
The vinegar on pickles loses its
strength or leaks out, and the pickles
become soft.
Potatoes in the cellar grow, and the
sprouts are not removed till they be-
come worthless. 4
Pork spoils for want of salt, and
the beef because the brine wants scald-
ing.
Hams become tainted or filed with
vermin for want Of right protection.
Dried beef becomes so hard it can
not be cut.
Cheese moulds, and it is eaten by
mice and vermin.
Lard is not well tried in the fall,
and becomes tainted, but spoils for
want of being well made at first.
Bones are burned that would make
soup.
Ashes are thrown out carelessly,
endangering the premises, and being
wasted.
Servants leave light burning in
the kitchen when they are all out Of
an evening.
Clothes are whipped to pieces in
the wind, fine cambrics rubbed on the
board, and laces torn in starching.
Brooms are never hung up and
good ones are spoiled.
Carpets are swept with stubs hard
ly fit to sweep the kitchen, and good
new brooms used for scrubbing.
Towels are used in place OF holders,
and good sheets to iron on, taking a
fresh one every week, thus scorching
nearly every one in the house.
Fluid, if used, is left uncorked, en-
dangering the house and wastisg the
alcohol.
Caps are left from lamps, rendering
the fluid worthless by evaporation.
Table-cloths and napkins are used
as dish-wipers.
Table linen is thrown carelessly
down and eaten by mice, or put away
damp and is mildewed, or the fruit
stains are forgotten, and the stains
washed in.
Mats are forgotten to be put under
hot dishes.
Tea-pots are melted by the stove.
Water is forgotten in pitchers, and
to freeze in winter.
Stops for cows and pigs are never
saved.
China is used to feed cats and dogs
on.
OBIrUARY.-Mr. Chas. ii. Pease,
4 n I