X.HEEDLESSNESS.
THERE are many annoyances that fall to a housekeeper’s lot which seem very insignificant when spoken of, and too trivial to put on paper; but they are grievances nevertheless, and like a wasp’s or bee’s sting, though small, not easily borne; and when they follow each other in quick succession, and are constantly repeated, the accumulation, like a whole swarm of bees, will tax the grace and patience of the strongest. It is the little frets of daily life that, when summed up, become almost unendurable; and to them is added the mortification of knowing that friends who are only “lookers on,” having never themselves touched the burden with so much as their little finger, feel no sympathy, but on the contrary almost a good-natured contempt, that any one should be so weak as to be shaken by such trifling troubles and vexations. But they are not trifling; if they were only occasional they would be; but they are of daily, hourly occurrence, and, because they are never ending, make a housekeeper’s responsible position one that demands self-control and patience of a higher order than any other position to which woman aspires. There is a dignity in being burnt at the stake that enables one to rise above the pain; but to be harried to death with briers and brambles is very humiliating, yet a torture none the less.
Many things that are really untidy are not noticed until, through neglect, they increase, and at last cause great confusion in the home affairs, simply because the young housekeeper’s attention has not been called to them, or she does not yet understand how to regulate and control them. Ignorancemay be bliss, but it is of a nature that leads to mischief in the end.
Let us point out some of these petty troubles, and see what they amount to and how they may be removed.
What more disagreeable and annoying than to have the vapors or odors that arise from washing or cooking pervade the whole house, giving to it the sickening smell of the lowest class boarding-houses? When seated quietly in the parlor, it comes so gradually upon one that it is hardly noticed; but step for a moment into the fresh air, and on your return you will be greatly disgusted at the fumes that half suffocate you as you open the door. This infliction can be escaped only by keeping the doors of the kitchen or hall leading from it tightly closed. Yet it seems almost impossible to teach a servant that just “pushing the door to” is not shutting it, and the smells of the kitchen will escape as readily through a half-closed as through an open door. There is no help for this evil but watchfulness and constant reminder. You can put springs or rubber straps on the door, and while they are new and stiff they will swing to with force enough to close it; but the spring will soon grow careless, like other servants, and by and by not shut the door entirely. As well leave it wide open as ajar. Besides, springs are very troublesome and inconvenient, and, in the passing of servants with their hands full, endanger the dishes. And, worse than all, we have noticed that a spring on the door has a singularly inflammatory effect on the disposition of the servants; and after they have been hit or a few dishes broken once or twice by it, the spring suddenly breaks or is cut. Of courseit broke itself, ornobody—that most mysterious mischief-maker—did it. The watch and care of the mistress is the only remedy.
Another careless habit which often proves a great grief of heart to the thorough housekeeper, and to which the attentionof the beginner should be directed from the first, is the use of dish-towels and dish-cloths, instead of “holders,” to remove pots, stew-pans, and kettles from the fire, or meats and pies from the oven. It is a habit that is harder to conquer than almost any other. The most ample supply ofholdersmay be provided, yet the mistress seldom enters the kitchen but she sees the nice crash towel caught up to remove a boiling pot from the stove, or a gridiron from the fire, and if it is not tossed into the sink, scorched and smeared, it is a marvel. And the “holder” you had so neatly made but a few days before, now a mass of grease, stove-crock, and filth, is perhaps lying in the coal-hod ready to be thrown into the fire, where you will be the least likely to find it out; for towash a holdernever enters into the heads of those who use, or rather abuse, them so badly.
Acook’s holdershould be made of some strong, dark material, a piece of tape about a half-yard long sewed on one corner, and a large hook on the tape to hook into cook’s belt or apron-string. It is then always ready for use.
“And will she remember to use it?”
Doubtful; certainly not without your watchful care. But be sure and have them ready, and then strictly endeavor to secure their proper use.
The ironing-holder should be of soft, light-colored material, that dirt and stains may bear testimony against its use about clean clothes, till it is washed. Harsh material is severe on the hands when used for hours on a hot iron. When out of use, the ironing-holder must be put away with the ironing-sheet, bosom-board, etc., that they may not be used in the kitchen.
Again: watch the dish-towels; see that they are not thrown on the floor or into a chair to be sat on by the first one who happens in, and perhaps the next minute used to wipe the fine china or cover over the bread fresh from the oven.Such things are constantly being done. Do our housekeepers know it? Of course they never do such thingsthemselves;but if they once gave it a moment’s sober thought, would they not, for their own comfort, endeavor to prevent its being done again? Who would wish to eat or drink from china wiped with towels so misused? Who would like to eat bread that had been wrapped up in a dish-towel, however clean? They should be washed and boiled every day after the dinner-dishes are out of the way, hung out to dry, and fresh, clean ones used at tea and till after dinner the next day, when the first set are brought in for the dishes, and the second washed, boiled, and hung out,—thus securing clean towels for each day. But no matter how faithfully this rule may be carried out,nodish-towel should ever be used for bread, no bread-cloth should be used to wipe meat, no meat-cloth used for fish. Each contracts a taste or smell belonging to its own peculiar work, and each should be marked and employed for its own appropriate use, andno other.