The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1869-11-02

Is it fair to Judge housekeeper by
her caster-to which we may add the
salt cellar. Salt, pepper and vinegar
are needed at most meals, catsup. and
other sauces. are more or less used. =
Let us take up these things as matter
OF order. s.g.a83a -
In the frst place the salt cellars and
the casters should never be put away
until they have been properly replen-
ished for the next meal. We say new
er, with an emphasis, tor nothing is
more annoying than 10 find there is no
pepper or vinegar in the cruets, and il
is in just these little things the house J
Keeper shows her tact. Let us discuss
these condiments. In the first place
there is salt. Good salt should have no
smell, and it should not become moist,
no matter how "inuggy" the weather.
II salt shows either Of these defects, try
some other brand, or some other store,
and insist upon good salt, not only for
butter but for table use. II is to be
had.
Pepper is the next article Of import
ance, Outrageous authorizations are
practiced in the grinding Of pepper and
other spices yet IL is very inconvenient
70 do it ones sell, Demand Of the re-
taller that he shall furnish you a good
article and he will soon find out whore
TO get it Most Of as who live near cit.
les rse white pepper. The black pcp-
per is soaked in water until it loses its
useless black skin, and then the grain
is ground. II costs httle more. but
is neater in the caster. and does not
blacken the food. OF course, this is q
refinement which only those near large
cities can practice; but good. straight
ahead black pepper. u it be pure. Is
good enough. sa ai3a9 1la 8&
Vinegar 10 the next condimcnt most
in use. Get good cider vinegar. and il
will be better tho longer il is kept. Ci-
der vinegar has an aroma, fragrance,
about Il that belongs not to wine. or
any other vinegar. II is very true, that
the name vinegar means sour wine, but
give us sour cider in preference. So
gar. or molasses and water, and many
other things. viii make sour liquid
which may be called vinegar, but moth
ing equal that made from apple juice.
Many people do not use oil. Do not
put il into the caster unless il 10 good
--emphatically good. To those who
use oil there is nothing more annoying
than that OF poor quality Better
omit IL altogether than 10 present an
indifferent article.
There are two kinds Of mustard. so
distinct that they should be called by
two different nafnes. The strong. BIT
ing English or American mustard 10
best known The powdered mustard
is mixed with cold water, and some
times little salt is added. This is ! be
common mustard npoh our tables. =
The Germans and French have way.
OF preparing mustard in which much of
its pungency is modified by spices II
any Of our German readers cAn give tis
a recipe for this manner Of preparing
mustard, We should be glad, as We be-
lleye 10 ono who has once tried il
would willingly take the other kind.
Catsnp and sauces are not consider
ed as necessary in The caster Catsup,
if properly made oi tomatoes. is too
thick and unmansgesbie 10 get through
the narrow nsck Of 3 erass, and il is
better to put IL upon the table IN sep
arate bottle. It's great deal better
to have common black bottle for cat
lsup, iroln which those who desire il can
| gsl some. than 70 have al elegant glass
eruet, iaio VII ich The cAiSup has been
introduced with diahealty only 60 be
equaIled by that erpsrieneed by these
who attempt 70 get i out
II