Bellows Falls times. [volume] (Bellows Falls, Vt.) 1856-1965, 1868-03-20
Leaks in the Household.

Mrs Haskell, in the recently issued
Household Encyclopedia, throws togeth-
er some of the small leaks in the house
hold ship, which we copy from double
purpose 1st. To show the men that their
wives have multitude of cares, of little
details to look after-generally far more |
items than occur in mems business pur-
suits. I'd. To indicate to housewives de-
tails such as they perhaps may not have
thought of before: Much is often wasted
in roasting or boiling meats. Unless
watched the cook will throw out the wa
ter without letting it cool to take off the
fat, or scrape the dripping pan into the
swill pail. This grease is useful in many
ways. 1t can be burned in lamps mixed
with lard or if 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 dough sticking in it.
Pie crust is laid by to sour, instead of
being used in making few tarts for tea,
etc. Cold buildings are considered good
for nothing when often they can be
steamed for the next day, or in case of
rice made over in other forms. Vegeta-
bles are thrown away that would warm
for breakfast nicely. Dish towels are
thrown down where mice can destroy
them. Soap is left in water to dissolve,
or more is used than is necessary. If
Bath brick, whiting or rotton stones are
used much is used uselessly. The scrub
brush is left in water, pals scorched by
the stove, tubs and barrels are left in the
sun to dry and fall apart, chamber pals
allowed to rust, tins not dried and iron
ware rusted nice knives used for cooking
in the kitchen, silver spoons used to
scrape kettles, or forks used to toast bread
Rinsings of sweetmeats and skimmings
of syrup, which make good vinegar are
thrown out; cream is allowed to mold
snd 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 molas-
ses Jug loses the cork and the flies take
possession. Sweetmeats are opened and
forgotten. Vinegar is drawn in basin
and allowed to stand until both vinegar
and bason are spoiled. Sugar is spilled
from the sack, and tea from the chest.
Different sauces are made too sweet, and
both sauce and sugar are wasted. Dried
fruit has not been taken care of in season
and becomes wormy. The vinegar on
pickles lose strength or leaks out, ant
the pickles become soft. Potatoes in tn,
cellar grow, and the sprouts are not re
moved until they are worthless. Apple
decay for want of looking over. Porl
spoils for want Of salt, and beef becaus
the brine wants scalding. Hams becom
J tainted or filled with vermin for want o
the right protection. Dried beef become
so hard it can't be cut Cheese molds
: and is eaten by mice or vermin. Lar,
} is not well tried in the fall, and become
, tainted. Ashes are thrown out carelessl
endangering the premises, and bein
, wasted. Servants have light and fir
|, burning in the kitchen when they are on
: all the evening. Brooms are never hun
t up, and and are soon spoiled. Carpet
P are swept with stubs hardly fit to scru
t the kitchen and good new brooms use
for scrubbing Towels are used in th
n place of holders, and good sheets to iro
t on taking fresh one every week, thu
a scorching nearly all in the house. Flui,
e if used, is left uncorked, endangerin
Y the house and wasting the alcohol. Cal
i are left from lamps rendering the flu
y worthless from evaporation. Table line
L is thrown carelessly down and is eaten
o mice or put away damp and is mildewe,
a. or the fruit stains forgotten. and Il
sr stains washed in. Table cloths and ma,
g. kins used as dishwipers; mats forgotte
y to be put under hot dishes tea-pots mel
Is ed by the stove in those and many 9th,
F" ways a careless and inexperienced hous
e keeper will waste the hard earned wag
n. Of her husband, when she really think