Bedford inquirer. [volume] (Bedford, Pa.) 1857-1884, 1869-11-26
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THE TABiE-0RDER and ORNAMENT

THE TABEE-ORDER and ORNAMENT.
1t was Dickens, we think, who said he
could always judge of the character of hotel
by the condition of the Caster. Now do not
quarrel about the spelling Of the word, for we
have looked into both the W's, and are sure
that er is right and not or. We should like
to write Castor but both W's forbid. If
Dickens was right in bis estimation of public
houses by this standard, it is, we think,
good one to apply to private tables, and it is
fair to judge housekeeper by her caster-to
which we may add the salt cellar. Salt, pep,
per, aud vinegar, are needed at most meals,
and besides these oil, mustard, catsup, and
other sauces, are more or less used. Let us
take up these things as matter of order. In
the first place the salt celers and the caster
should never be put away until they have
heen properly replenished for the next meal
We say nerer with an emphasisffor nothingis
more annoying than to find that there is no
pepper or vinegar in the cruets, and it is in
just these little things that the housekeeper
shows her tact. Let US discuss these eondi
diments. In the first place there is salt
Good salt should have no smell, and it should
not become moist, no matter how "muggy''
the weather. Ifsalt shows either of these de-
fects, try some other brand, or some other
store, and insist upon good salt, rot only for
butter but for table use II is to be had
Pepper is the next article of Importance
Outrageous adulterations are practiced in the
grinding of pepper aud other spices, yet it is
very inconvenient to do it ones self. De-
lnaud of the retailer that he shall furnish you
agood article, and he will soon find out where
to get it. Most Of us who live near cities use
white pepper. The black pepper is soaked
in water until 1t loses its useless black skin,
and then the grain is ground. 1t custs lit
tie more, but it is neater in the caster. and
does not blacken the food Of course this ia
refinement which only those near large
cities can practice; but good, straight ahead
black pepper, if it be pure, is good enough.
Vinegar is the condiment next most in use.
Get good cider vinegar, aud it will be the
better the longer it is kept Cider vinegar
has an aroma, fragrance, about it that be.
longs not to wine, VIII skey, or any other vim.
cgar. 1t is very true that the name vinegar
means sour wiue, but give US sour cider in
preference. Sugar, or molasses and water,
and many other things, will make sour lio-
uld which may be called vinegar, but nothing
can equal that made from apple juice. oil
many people do not use oil. Do not put II in
the castor unless it is good emphatieally
good. To those who use oil there is nothing
more annoying than that Of poor quality.
. Better omit it altogether, than to present an
indifferent article. Mustard. There are two
kinds Of mustard, so distinct that they should
be called by two different names. The strong,
biting English or American mustard is best
known The powdered mustard is mixed
with cold water, and sometimes little salt is
added. This is the common mustard upon
our tables. The German and French hare
way OF preparing mustard in which much of
ITS pungency is modified by spices. IF any
OF our German readers can give us a ree;ne
Tor this manner Of preparing mustard. we
should be glad, as we believe that nc one who
has once tried it would willingly lake the 9th
er kind. Catsap and Sauces. These are not
considered as necessary in the caster. Cat.
sup, if properly made of tomatoes, Is too
thick aud unmanageable to get through the
narrow neck Of a eruet, and it is better to put
ltupon the table in separate bottle. The
same with Worcestershire and other sauces
that may be faueied II is q great deal bet.
ter to have common, black bottle for catsup.
from which those who desire it can get some,
than to have an elegant cut-glass cruet into
which the catsup has been introduced with
difficulty only to be equaled BY that expert,
enced by those who attempt to get it out.