The Weekly Perrysburg journal. [volume] (Perrysburg, O. [Ohio]) 1861-1???, 1867-03-08
farm anA Household.
Waste nnd want.

e.
Mrs IItskrti, Ia the " llouscholl Eicy.
clopedu,' cpumeralcs Lug list Of small
hursehcl l"akS, which W commend to tue
coEef,l attention OF every housekecpcr:
: Much waste is experienced in boiling etc,
OF meats. Unless watched, tho cook will
throw out the water without letting il cool
TO take Oft the fat or scrapo the dripping
pan iuto the swil pail The grease is use.
full 10 many ways. II can be burned in
lamps, mixed with lard, or, when no pork
has been boiled with it, made into candles.
When pork has boeu boiled alone, it willdo
TO fry cakes, If cleansed.
Again, bits of meat arc thrown out Which
would mako hashed meat or hash.
Tho -four is sifted in a wasteful manner.
or the bread pan loft with tho dough stick.
ing to it.
Cream is allowed to mould and spoil,
mustard to dry in the pot, and vinegar to
C0rrode the castor.
Tho roasted coffee, pepper and spices to
stand opon and loso their strength.
The molasses jug loses the cork, anl tho
III s take possession.
Sweet meats are opened and forgotten.
Vinegar is drawn in a basin and allowed
TO stand until both vinegar and basin arc
spoiled.
Sugar is spilled from the barrel, coffee
from tho sack and toa from the Ghost.
Different sauces are mado too sweet, and
both sauce aud sugar wasted.
Dried fruits have not been taken care of
IN season, and become wormy.
i, The vinegar on pickles loses its strength
or axis out, and the pickles become soft.
Potatoes in the cellar grow, and the
sprouts arc not removed till they become
worthless.
Apples decay for want of booking over.
Pork spoils for want of salt, and the beef
because the brine wants scalding.
Hams become tainted or filed with yer.
min Tor want of right protection. e.-
Dried beef becomes so hard that it can
not be cut
Cheese moulds, land it is eaten by mice
and vermin.
Aard is not well tried in the I'LL, and be-
comes tainted but spoils for wantof being
well made at first.
Bones are burned that woOld make soup.
Ashes are thrown out carelessly, endan-
gerng the premises and being wasted.
Servants leave light burning in the
kitchen when they are all out of an even.
ing. -----.--
Table. cloths and napkins arc 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 forgot
ten and tho stains washed in.
Mats are forgotten to BE- put under hot
6ishes.
rea.pots are melted by the stove.
Water is forgotten in pitchers, and al.
lowed to freeze in winter.
Stops for COWS and pigs are never saved.
China is used to feed cats and dogs on.
Pe-crust is left and laid by to sour in
steal 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.
Vegetables are thrown away--that would
warm for breakfast nicely.
.Dishcloths are thrown whore mice can
destroy them. 81.
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 the kitchen, silver spoons used to scrape
kettles, or forks to toast bread.
Rmsngs of sweetmeats or skimmings of
yrup,which make good vinegar, are thrown
out.
Clothes are whipped to pieces in the
wiudi fue cambrics rubbed on the board,
and aces torn in starching.
Brooms arc never hung up and good ones
are spoiled.
Carpets are swept with stubs hardly fit to
sweep the kitchen, and good new brooms
used for scrubbihg.
Towels are used in place of holders and
good sheets to iron on, taking fresh one
every week, thus scorching nearly every
one in the house.
Fluid, if used, is left uncorked, endanger
ing the house and was ing the alcohol.
Caps are left from lamps, rendering the
fluid worthless by evaporation.
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