New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-01-04

A. the winter approaches wise household providers
are warned that u Is the time Of the year 10 buy all
stores ln quantity which may be kept in the house
without deterioration. Not only can the cost OF living
Dee materially reduced IN tn; way, but IN The country
where the grocery store butchers Is at distance. 10
b. not always convenient 10 send to them IN winter
when roads ~, bid or blocked mp wholly with SNOW.
Nothing gives such CHEEKY feeling 10 the heart Of the
trIe housewife q well nll'd store room the shelves
Systematically arranged and each box labelled and
I'm rs place. Every family needs two store closets a
dry, cool one up-air, Tor -four. sugar and similar
sto.'- that require dry moderately cold place, ana
very cold closet i'm The cellar for meats and most
vegetables Both these closet, shoald b. dry and both
above freezing point. The dry sorr closet up stairs
need not be- kept especially cold The temperature Of
MY sixty B, cold enough. and even the warm air
OF the Kitchen may penetrate II without material
danger o. ii, contents II !, moro convenient Ia have
the up stairs store closet of the kitchen. preferably on
the north side OF the house where it VIII he coolest yet
where there r. no danger Of freezing. All directions
tins far given have had in mind a furnace heated
house. Where the house j, heated BY stoves II IS
often very difficult 10 lind any place upstairs where
orc can be- Of saving stores from the frost While
no special danger can come TO -four. sugar and pre-
serve, from frost canned fruit, and fresh fruits As
every one knows. are injured rrcparaby by being
frozen Therefore different scheme Of store closets
is necessary i'm such house, and 4 great many things
must be- kept in the cellar which 1t IS convenient TO
have up stairs In the fail the years supply OF cur
rants, rai,in, and dried and preserved fruits of every
kind are sent to the wholesale market and If you have
good place 10 keep such things. nothing is lost and
everything is gained By buying years supply and
storing them away for only be exceedingly careful
T., secure the new fruit. Srocers are exceedingly
anxious 10 dispose first of their old Stock and may
oi.er attractive Inducements in order to be rid of it.
II i, at best. however, doubAl investment Ne"
,,isus and new pruncs and especially dates are con
.Irrlbly lighter and more tender than those that are
a wear or NOR, old. II is equally desirable To secure
fresh spices at this season, as these do not come III
market again till next year. lt Is not always pos
sl,Ie even IN the winter time 10 keep hindqlarter
NJ beef In the house. having all that can be used mp
fresh cnt ND in convenient pieces and the remainder
corned down This old way Of buying meat Is not 50
comuon a IL was but il is the cheapest and best way
3, fine end The chief reason why meat is generally
touohcr in the country IS because Of the prejudice
which exists against keeping as long aS Il shouli De
Kant II ordinary country beef is bought by the quar-
tor and hing for at least four weeks IN some very
cold pacc where cold air strikes it on all sides 1t
will lac found far superior 10 piece of the same meat
cooked Immediately after IL comes from the butcher
our uncertain climate. however. ofea renders II I'M
DOS, lc a. buy meat IN this even in winter. as
soft thawing spell of weather. may quickly succeed
freezing cold. and these changes are injurious 10 all
meat Lamb aud veal do not require 10 be kept 80
long as beef or mutton either of which are hung BY