Lamoille newsdealer. [volume] (Hyde Park, Vt.) 1860-1877, 1868-03-11
LEAKS IN THE HOUSEHOLD.

LEAKS IN THE HOUSEHOLD.
Mrs. Haskell, in her recently issued
Household Eucycloyeaia, throws togetb
tr some or the small leaks in the house
hold ship, which we copy for a double
purpose Ist To show the men that
their wives have multitude of cares, of
little details to look after-generally as
many items as occur in mems business
pursuits. Cd. 10 indicate to house wives
details such as they perhaps may not
have thought of before: Much is often
wasted in boiling OF roasting meats. Un-
less watched, the cook will tn out the
water without letting it cool to take off
the fat, or scrape the dripping pan into
the swil-pai. This grease is useful in
many ways. 1t can be burned in lamps,
mixed with lard; or il no pork has been
boiled with it, made into candles. When
pork is boiled alone 1t will do to fry
cakes in if ceanscd. Again bits of meat
are thrown out which would make hash
meat or hash. The -four is sifted in
wasteful manner, or the bread-pan left
with dough sticking to it. Pie crust is
left and laid by to sour, instead of used
in making few tarts for tea, etc. Cold
puddings are considered good fer nothing
when often they can be steamed for the
next day, or in case Of rice, made over
in other forms Vegetables are thrown
away that would war mlor breakfast nice,
ly. Dish towels are thrown down where
mice can destroy them. Saap is left in
water to dissolve, or more is used than is
necessary. If Bath brick. whiting or rot
ten stone are used, much is used useless
ly. Thee scrub brush is left in water
p Ills scorched by the stove, tubs and bar
res left in the sun to dry and fall apart,
chamber-pails allowed to rust, tins not
dried, ard iron ware rusted nice knives
used for cooking in the kitchen, silver
spoons used to scrape kettles, pr forks used
to to st bread. Rinsings of swectmeats
and skim uings Of syrup which make good
negar, are thrown out: /: cream is allow
d to mold and spqil; mus tard to dry in
ne pot, and vinegar to corrode the cas-
ter tea, roasted coffee pepper and spices
to stand open aud lose their strength.
The molasses jug loses the cork and the
flies take possession ,Swcetmeats are
orened and forgotten. Vinegar is drawn
il basin and allowef to stand till both
vinegar and basin aye spoiled. Sugar is
piled from the sack. and tea from the
chest Different sauces are made too
sweet, and 10th sauce and sugar are
wasted. Dried fruit has not been taken
,are of in season and becomes wormy.
The vinegar on pickles loses strength, or
AXIS out, and the pickles become soft.
Potatoes in the cellar grow, and the
sp outs are no. removed Till they become
worthless Apples decay for want of
looking over Pork spoils for want Of
it. and reef because the brine wants
scalding Hams become tainted or filled
with vermin for want of the right protec-
uon. Dried beef becomes 50 hard IL can't t
be cut. Cheese molds, aud is eaten by
NC. or vermin. Lard is not well tried
IN the fall. aud becomes tainted. Bones
are burned that will make soup. Ashes
are thrown out carelessly eudaugering the
premises, and being wasted Servants
have light and fire burning in the kitch-
eu when they are cut all the evening.
b ooms are hung up. and are soon spoil
ed. Carpets are swept with stubs hardly
fit to SCRUB the kitchen, and good new
brooms used for scrubbiug Towels are
used in the place of holders. and good
sheets to iron on, taking q fresh cne every
week, thus scorching nearly every one in
the house. Fluid. if used, is left uucoik-
cd, cndangcring the house and wasting