Quadrupeds, general observations on 585, 597Quail, description of the 1046To carve a 1065To dress a 1046Queen-cakes 1773Quenelles à tortue 189Veal 422Quince, the 1233Jelly 1585Marmalade 1586Quin's sauce 500
Rabbit, à la minute 980Angora 985Boiled 977Common wild 978Curried 978Fecundity of the 981Fried 979Habitat of the 977Hare 985Himalaya 985House 982Hutch 983Pie 981Ragoût of, or hare 982Roast or baked 983Soup 181Stewed 984in milk 1874larded 985To carve a 1004Varieties of the 979Rabbits, fancy 984Radish, varieties of the 1152Raised pie, of poultry or game 1340Pork 835-6Veal and ham 1841Raisin, the 1327Raisins, cheese 1587Grape 1324Pudding, baked 1336boiled 1337Ramakins, pastry 1650To serve with cheese course 1649Raspberry, and currant salad 1592tart 1267Cream 1175Jam 1588Jelly 1589Vinegar 1828Raspberries, red and white 1267Ratafias 1745Ravigotte, a French salad sauce 501Reading sauce 502Rearing by hand 2497-8Rearing, management, and diseases of infancy and childhood 2415-2577Receipts 2730Regency soup 182Rémoulade, or French salad dressing 503Rent, recovery of 2719-22Rhubarb, and orange jam 1591Description of 1339Jam 1590Pudding, boiled 1338Tart 1339Wine 1829Ribbons, or silk, to clean 2275Rice, and apples 1400Biscuits or cakes 1746Blancmange 1476Boiled for curries 1347Bread 1720Buttered 1349Cake 1772Casserole of, savoury 1350sweet 1351Croquettes 1477Esteemed by the ancients 1349Fritters 1478Ground 1746boiled 1353Iced 1354Indian, origin of 150Milk 1875Paddy 1347Pudding, baked 1342more economical 1343boiled 1345plain 1344with dried or fresh fruit 1346French, or gâteau de riz 1352Miniature 1355Qualities of 1342Snowballs 1479Soufflé 1480Soup 150-1To boil for curries 1348Varieties of 1345Ringworm, cure for 2667Alterative powders for 2668Rinsing 2379Rissoles, beef 465Roach, the 243Roasting, age of 65Memoranda in 657Rock biscuits 1747Rolls, excellent 1723Fluted 1317Hot 1724Meat, or sausage 1373Roux, brown, for thickening sauces 525White, 526Rusks, Italian 1733To make 1734
Sage 427And onion stuffing 501Sago, alimentary properties of 1367How procured 152Pudding 1367Sauce for sweet puddings 1368Soup 152Salad, a poetic recipe for 508Boiled 1151Chicken 931Dressing 506-8French 503Grouse 1026Lobster 272Orange 1571Potato 1154Scarcity of, in England 505Summer 1152Winter 1153Salads 1153Salmi de perdrix, or hashed partridge 1038Salmon, à la Genevese 307And caper sauce 302Aversion of the 309Boiled 301Collared 303Crimped 304Curried 305Cutlets 306Growth of the 305Habitat of the 303Migratory habits of the 302Pickled 308Potted 309To carvep.175choose 301cure 308Tribe 304Salsify, description of 1149To dress 1149Salt, action of on meat 607Common 403Fish 233Meat, Soyer's recipe for preserving the gravy in 609Sandwiches, of cheese 1611Pastry 1318Toast 1877Victoria 1491Sauce, à l'Aurore 511A la matelote 512Allemande, or German sauce 509Anchovy, for fish 362
Sauce, apple, brown 364for geese or pork 363Aristocratique 510Arrowroot, for puddings 1356Asparagus 365Béchamel, or French white sauce 367maigre 368Benton 370Beurre noir, or browned butter, a French sauce 374Bread 371-2Browning for 373Butter, melted 376-7made with milk 380maitre d'hôtel 465thickened 379Camp vinegar 381Caper, for boiled mutton 382for fish 383a substitute for 384Celery, for boiled turkey, poultry, &c. 387a more simple recipe 388Cherry, for sweet puddings 1357Chestnut, brown 391for turkey or fowls 390Chili vinegar 393Christopher North's, for game or meat 394Consommé, or white stock for 395Crab, for fish 396Cream, for fish or white dishes 397Cucumber 398white 400Custard, for sweet puddings or tart 404Dutch, for fish 405green, or Hollandaise verte 406Egg, for salt fish 409Epicurean 410Espagnole, or brown Spanish 411Fennel, for mackerel 412Fish 413For boiled puddings 514steaks 516wildfowl 519Genevese, for salmon, trout, &c. 427Gooseberry, for boiled mackerel 429Green, for green geese or ducklings 431Horseradish 447Hot spice 524Indian chetney 452Italian, brown 453white 454Leamington 459Lemon, for boiled fowls 457for fowls and fricassees, white 458for sweet puddings 1358Liaison of eggs for thickening 461Liver and lemon, for poultry 462parsley 463Lobster 464Maigre maître d'hôtel (hot) 467Maître d'hôtel (hot) 466Mango chetney (Bengal recipe) 392Mayonnaise 468Melted butter 376-8Mint 469Mushroom, a very rich and good 479brown 474ketchup 472white 475-6Onion, brown 485French, or Soubise 483white 484Oyster 492Parsley and butter 493Piquante 513Plum-pudding 499Quin's (an excellent fish-sauce) 500Ravigotte 501Reading 502Robert 515Sago, for sweet puddings 1368Shrimp 522Soyer's, for plum-puddings 1359Store, or Cherokee 528Sweet, for puddings 1360venison 518Thickening for 525-6Tomato 529-32Tournée 517Vanilla custard 1361Wine, excellent for puddings 1362for puddings 1364or brandy 1363white 537-9Sauces and gravies, in the Middle Ages 433Manufacture of 510Pickles, gravies, and forcemeats, remarks on 354, 361Saucer-cakes, for tea 1774Sausage, meat cakes 839Meat stuffing 520Or meat rolls 1373Sausages, beef 662Pork, fried 838to make 837Veal 904Savory 446Savoury jelly for meat pies 521Savoy, the 140Biscuits or cakes 1748Cake 1782Scarlatina, or scarlet fever 2560-3Scotch, collops 870white 871Eggs 1666Rarebit, or toasted cheese 1651Shortbread 1780Woodcock 1653Scrap cakes 1779Scratches 2669Sea-bream, the 310baked 310Mr. Yarrell's recipe 310Kale, description of 1150To boil 1150Seed, biscuits 1749Cake, common 1775very good 1776Semolina, pudding, baked 1369Qualities of 153Soup 153Uses of 1369Shad, the 311To dress 311Shalot, or Eschalot 410Sheep, the 175General observations on the 678, 697Poets on the 730Sheep's brains, en matelote 740Feet, or trotters 741Head, to dress 742singed 742Shepherd, the Ettrick 739The Good 705Shepherds and their flocks 710Sherry 1416Pale 1426Shortbread, Scotch 1780Shrimp, the 313Sauce 522Shrimps, or prawns, buttered 313to boil 299Potted 312Sick-rooms, caution in visiting 2692Sirloin, origin of the word 659Skate, the 315Boiled 314Crimped 315Small, fried 317Species of 317To choose 315With caper sauce (à la Française) 316Smelt, the 319Odour of the 318Smelts, to bake 318To fry 319Snipe, description of the 1047Snipes, to carve 1060To dress 1047Snow cake 1777-8Eggs, or oeufs à la neige 1482Snowballs, apple 1235Rice 1479Soda, biscuits 1751Bread 1722Cake 1781Carbonate of 1765Sole, the 320Flavour of the 324Or cod pie 322Soles, a favourite dish of the ancient Greeks 323Baked 320Boiled 321or fried, to carvep.175Filleted, à l'Italienne 324Fricasseed 325Fried 327filleted 326How caught 325To choose 320With cream sauce 323mushrooms 328Sorrel 131Qualities of 431Soufflé, apple 1402Chocolate 1427Omelette 1461Rice 1480To make a 1481Soufflés, general observations on 1388Soup, à la cantatrice 119Crecy 126Flamande 129-30Julienne 131Reine 183-4Solferino 154Almond 110Apple 111Artichoke, Jerusalem 112Asparagus 113-14Baked 115Barley 116Bread 117Brilla 166Broth and bouillon, general remarks on 91-5Cabbage 118Calf's head 167Carrot 120-1Celery 122Chantilly 123Chemistry and economy of making 96, 103Chestnut, Spanish 124Cock-a Leekie 134Cocoa-nut 125Crayfish 193Cucumber 127Eel 194Egg 128Family, a good 190Fish, stock 192General directions for making 88Giblet 168Gravy 169Hare 170Hessian 171Hodge-podge 191In season, January to Decemberpp.57, 104Kale brose 132Leek 133Lobster 195Macaroni 135Maigre 136Making, the chemistry of 96-103Milk 137Mock-turtle 172-3Mutton, good 175Ox-cheek 176Ox-tail 177Oyster 196-7Pan kail 140Parsnip 141Partridge 178Pea, green 144inexpensive 142winter, yellow 143Pheasant 179Portable 180Potage printanier 149Potato 145-7Prawn 198Prince of Wales 148Rabbit 181Regency 182Rice 150-1Sago 152Seasonings for 90Semolina 153Spanish chestnut 124Spinach 155Spring 149Stew 186-7of salt meat 185Tapioca 156Turkey 188Turnip 157Turtle 189Useful for benevolent purposes 165Vegetable 159-161marrow 158Vermicelli 162-3White 164Sow, Berkshire 781Chinese 785Cumberland 784Essex 782Price of, in Africa 816Yorkshire 783Soy 497Soyer's recipe for goose stuffing 505Spanish onions pickled 527Spiced beef 665Spinach, description of 1156Dressed with cream, à la Française 1156French mode of dressing 1157Green, for colouring dishes 523Soup 155To boil, English mode 1155Varieties of 155, 1155Sponge cake 1783Small, to make 1785Lemon 1448Sprains 2671Sprat, the 331Sprats 329Dried 331Fried in batter 330Sprouts 1096Boiled, Brussels 1096To boil young greens, or 1097Stables and coach-house 2204Heat of 2205Stains of syrup, or preserved fruits,to remove 2273Stalls 2207Stammering 2673Cure for 2672Stamp duties 2742Starch, to make 2391-2Starching 2390Stew soup 185-7Stilton cheese 1639Stock, browning for 108Stock, cow-heel 1412Economical 106For gravies, general 432For jelly 1411Medium 105Rich strong 104To clarify 109White 107Stomach, digestion 2457-9Stone cream 1483Store sauce, or Cherokee 528Strawberry, jam 1594Jelly 1484Name of, among the Greeks 1381Origin of the name 1365Strawberries, and cream 1593Dish of 1606To preserve whole 1596in wine 1595Stuffing, for geese, ducks, pork, &c 504Sausage meat for turkey 520Soyer's recipe for 505Sturgeon, the 332Baked 332Estimate of, by the ancients 333Roast 333Stye in the eye 2630Substitute for milk and cream 1815Sucking-pig, to carve 842To roast 841scald 840Suffocation, apparent 2674Carbonic acid gas, choke-damp of mines 2675Sugar, and beetroot 1211Cane 1334French 1211Icing for cakes 1736Introduction of 1336Potato 1136Qualities of 1212To boil to caramel 1514Sulphuric acid 2649Sultana grape 1326Suppers 2139-41Sweetbreads, baked 906Fried 907Stewed 908Sweet dishes, general observations on 1385-8Swine, flesh of, in hot climates 835Swineherds of antiquity 836Saxon 838Swiss cream 1485Syllabub, to make 1486Whipped 1493Syrup, for compotes, to make 1512Lemon 1822Of poppies 2663To clarify 1513
Tails, strange 652Tapioca pudding 1370Soup 156Wholesomeness of 156, 1370Tart, apple creamed 1234Apricot 1239Barberry, 1245Cherry 1261Damson 1270Gooseberry 1285Plum 1331Raspberry and currant 1267Rhubarb 1339Strawberry, or any other kindof preserve, open 1365Tartlets 1371Polish 1320Tarragon 503Taxes 2714Tea 1814And coffee 1813Miss Nightingale's opinion on the use of 1864To make 1814Teacakes 1786To toast 1787Teal, to carve 1067To roast a 1048Teething 2510-18Tenancy, by sufferance 2701General remarks on 2717Tench, the 334And eel-pie 349Matelote of 334Singular quality in the 335Stewed with wine 335Terms used in cookery, French 87Thrush and its treatment 2523-37Thyme 166Tipsy-cake 1487an easy way of making 1488Toad-in-the-hole 672of cold meat 743Toast, and water, to make 1876Sandwiches 1877Tea-cakes, to 1787To make dry 1725hot buttered 1726Toffee, Everton, to make 1597Tomato, analysis of the 1159Extended cultivation of the 1160Immense importance in cookery 1153Sauce 529for keeping 530-2Stewed 1159-60Uses of the 629, 528, 2690Tomatoes, baked, excellent 1158Tongue, boiled 673Pickle for 641To cure 674-5To pickle and dress to eat cold 676Tongues of animals 675Toothache, cure for the 2678-9Tourte apple or cake 1236Treacle, or molasses, description of 1224Pudding, rolled 1372Trifle, apple 1404Gooseberry 1434Indian 1436To make a 1489Tripe, to dress 677Trout, the 336Stewed 336Truffle, the common 1161Impossibility of regular culture of the 1162Uses of the 1164Truffles, à l' Italienne 1164Au naturel 1161Italian mode of dressing 1163To dress with champagne 1162Where found 1163Turbot, the 333À la crême 341Ancient Romans' estimate of the 340Au gratin 342Boiled 337Fillet of, baked 339a l'Italienne 340Garnish for, or other large fish 338To carve ap. 175To choose 338Turkey, boiled 986Croquettes of 987Difficult to rear the 188Disposition of the 988English 990Feathers of the 991Fricasseed 988Habits of the 988Hashed 989Hunting 989Native of America 986Or fowl, to bone without opening 992-4Poults, roast 991
Roast 990Stuffing for 520Soup 188To carve a roast 1005Wild 987Turnip greens boiled 1169Or the French navet 1168Qualities of the 1167Soup 157Uses of the 1165Whence introduced 157Turnips, boiled 1165German mode of cooking 1167In white sauce 1168Mashed 1166Turnovers, fruit 1278Turtle, mock 172-3Soup, cost of 189The green 189
Valet, cleaning clothes 2239Duties of the 2234-8, 2242Polish for boots 2240-1Vanilla cream 1490Custard sauce 1361Vanille or Vanilla 1490Veal, a la bourgeoise 869And ham pie 898Baked 856Breast of, roast 857stewed and peas 858to carve 912Cake 859Collops 879Scotch 870Veal, collops, Scotch, white 871Colour of 861Curried 865Cutlets 866à la Maintenon 868broiled 867Dinner, a very 897Fillet of, au Béchamel 883roast 872stewed 873to carve a 914Frenchman's opinion of 911Fricandeau of 874-5Knuckle of, ragoût 884stewed 885to carve a 915Loin of au Daube 888au Béchamel 887roast 886to carve 916Manner of cutting up 854Minced 891-892and macaroni 891Neck of, braised 893roast 894Olive pie 895Patties, fried 896Pie 897Potted 899Quenelles 422Ragoût of, cold 900Rissoles 901Rolls 902Sausages 904Season and choice of 908Shoulder of 903Stewed 905tendons de veau 909-10Tète de veau en tortue 911Vegetable, a variety of the goard 158Fried 1171Marrow, a tropical plant 1171boiled 1170in white sauce 1173Soup 158, 159-61Vegetables, acetarious 1151And herbs, various 89Cut for soups 1172General observations on 1069, 1079Reduced to purée 1166In season, January to Decemberpp. 33-7Venison 1049Antiquity of, as food 444Hashed 1050Haunch of, roast 1049Sauce for 518Stewed 1051The new 1051To carve 1061Ventilation, necessity of, in rooms lighted with gas 2693of stables 2206Vermicelli 162, 1377Pudding 1377Soup 162-3Vicarage pudding 1378Victoria sandwiches 1491Vinegar, camp. 381Cayenne 385Celery 389Chili 393Cucumber 401Gooseberry 1820Horseradish 418Mint 470Raspberry 1828Use of, by the Romans 451Vol-au-vent, an entrée 1379Of fresh strawberries with whipped cream 1381Sweet, with fresh fruit 1380
Wafers, Geneva 1431Walnut, the 536Ketchup 535-6Walnuts, pickled 534Properties of the 1599To have fresh throughout the season 1607Warts 2680Washing 2377-8Coloured muslins, &c. 2380Flannels 2381Greasy cloths 2382Satin and silk ribbons 2384Silks 2385Water, rate 2715Souchy 352-3Supply of in Rome 1216Warm 2691What the ancients thought of 1214Wax, to remove 2272Welsh, nectar 1830Rarebit, or toasted cheese 1652West-Indian pudding 1382Wheat, diseases of 1779Egyptian or mummy 1783Polish and Pomeranian 1722Red varieties of 1719Wheatear, the 996Wheatears, to dress 996Whipped, cream 1492Syllabubs 1493Whisky cordial 1840Whitebait 348To dress 348Whiting, the 343Au gratin, or baked 346Aux fines herbes 347Buckhorn 344Boiled 343Broiled 344Fried 345Pout and pollack 347To carve ap. 176choose 343Whitlow, to cure a 2681Widgeon, to carve a 1068Roast 1052Will, attestation of a 2757Advice in making a 2756Witnesses to a 2746, 2758Wills 2732-38Form of 2740-1Wine, cowslip 1817Elder 1818Ginger 1819Gooseberry, effervescing 1821Lemon 1823Malt 1824Orange 1827Rhubarb 1829To mull 1838Wire-basket 494Witnesses 2739-51Woodcock, description of the 1053Scotch 1653To carve a 1062Woodcock, to roast a 1053Woollen manufactures 737Woollens 2284Worms 2409Wounds 2682Incised, or cuts 2683, 2686Lacerated or torn 2684, 2687Punctured or penetrating 2685, 2688
Yeast 1383Cake, nice 1788Dumplings 1383Kirkleatham 1717To make, for bread 1716Yorkshire pudding 1384
Almond and blossom 110Puddings 1222Almonds and raisins 1598Anchovy 226Apple, and blossom 1226Compote of 1515Jelly stuck with almonds 1395Apples, dish of 1598Arrowroot 387Artichoke, cardoon 1080Jerusalem 1084Artichokes 1080Asparagus 114On toast 1087Tongs 1087
Bacon, boiled 804For larding, and needles 828Bain Marie 430Bantams, black 939Feather-legged 958Barbel 229Barberry 1245Barley 116Basil 417Basin, pudding 1200Basket, wire 494Bay, the 512Bean, broad 1092French 1151Haricot 1120Scarlet runner 1090Beef, aitchbone of 677Brisket of, to carve a 677Collared 617Ribs of, to carve a 677Round of, to carve a 677Beef, side of, showing the several joints 595Sirloin of 659" to carve a 677Steak pie 604Tongue 675" to carve a 677Beetroot 1094Birds 917Blackcock 1019Roast 1019" to carve a 1054Blacking-brush box 2342Blancmange 1409Mould for 1408, 1442Boar, Westphalian 787Bread, &c. 1658Loaf of, cottage 1718Tin 1718Brill, the 230Brocoli 1095Boiled 1095Broom, carpet 2293Long hair 2306Brush, banister 2302Cornice 2327Crumb 2321Dusting 2327Furniture 2310Plate 2317Scrubbing 2306Staircase 2302Stove 2294Buns 1731Butler's tray and stand 2315Butter, dish 1632Dish of, rolled 1634
Cabbage, seeding 118Cake-moulds 1756,1761,1772Calf, side of, showing the several joints 854Calf's-head 877Half a 877To carve a 913Calves 845Sweetbreads of 906Caper, the 383Capercalzie, the 1026Capsicum, the 362Carp, the 242Carpet brooms 2293Carrots 1100Cauliflower, the 1104Boiled 1104Celery 441In glass 1107Char, the 243Charlotte aux pommes 1418Cheese glass 1640Hot-water dish for 1651Stilton 1639Cherry 1261Chervil 1151Chestnut 124Chocolate, box of 1598Milk 1807Christmas pudding, &c. 1175Chub, the 243Cinnamon 524Citron, the 1436Claret-cup 1831Clove, the 367Coal, sections of 73Cocoa-bean 1815Nut and blossom 125" palm 125Cod, the 231Cod's head and shoulders, to carve 174Coffee 1811Colander, ancient 68Modern 68Coriander 174Cork, with wooden top 446Cow and bull, Alderney 592Galloway 593Long-horn 591Short-horn 590Crab, the 245Crayfish 193Cream-mould 1430Crumpets 1728Cucumber, the 402,1111Slice 1152Sliced 1111Currants 1266Zante 1264Custards, in glasses 1423Cygnet 998
Dace, the 243Damson, the 1270Deer, the 444Eland, bull and cow 1051Fallow, buck and doe 1050Roebuck 1051The stag and hind 1051Dessert 1495Dishes 1598Dish, baking 551Pie 1190Sussex pudding 695Dripping-pan, ancient 68Modern 68And basting-ladle 580Duck, Aylesbury 935Bowbill 936Buenos Ayres 933Call 937Roast 934" to carve a 999Rouen 934Wild 1022" roast 1022" " to carve a 1055
Eel, the 249Egg poacher, tin 1663Stand for breakfast-table 1656Eggs, basket of 1667Comparative sizes of 1665Fried on bacon 1659Poached, on toast 1663Elder-berries 1818Endive 169Ewe, heath 690Leicester 682Romney-Marsh 691South-Down 687
Fennel 412Figs, compote of 1541Fish 199Flounders 259Flowers and fruit 61, 103, 584, 925Fowl, black bantams 939Black Spanish 962Boiled 938" to carve a 1000Cochin-China 942Dorking 940Feather-legged bantams 958Game 938Guinea 970Pencilled Hamburgs 965Roast 952" to carve a 1001Sebright bantams 961Spangled Polands 941Speckled Hamburgs 959Sultans 963Fritter mould, star 1473Scroll 1474Fruit, dish of, mixed 1598Dish of, mixed summer 1598
Game 1006Garlic 392Gherkins 428Ginger 407Gingerbread 1760Glass measure, graduated 77Goose, Emden 968Roast 1002" to carve a 1002Toulouse 969Gooseberry 429Grape, raisin 1324Sultana 1326Gridiron, ancient 68Modern 68Revolving 569Grouse, red 1025Roast 1025" to carve a 1058Gudgeon, the 261Gurnet, the 262
Haddock, the 263Ham, boiled 811To carve 843Hare, the common 170, 1027Roast 1027" to carve a 1056Herring, the 268Horseradish 447Hotplate 568Housemaid's box 2294
Ice-pail and spattle 1290Ices, dish of 1556
Jack-bottle 580Jam-pot 1532Jar-potting 642Jellies, &c 1385Jelly, bag 1411Mould 1411, 1416" oval 1449Moulded with cherries 1440Of two colours 1441Open with whipped cream 1453John Dory 248
Kettle, glaze 430Fish 225Gravy 432Kidneys 724Knife-cleaning machine 5123
Lamb, fore-quarter of 750" " to carve a 764Leg of 752Loin of 753Ribs of 754Saddle of 754Side of 701Lamprey, the 256Landrail, the 1033Leaf in puff paste 1245Pastry 1492Leeks 134Lemon, the 405, 1296Cream mould 1443Dumplings 1294Lentil, the 126Lettuce, the 136Lobster, the 270
Macaroni 135Macaroons 1744Mace 371Mackerel, the 281Maize, ear of 1721Plant 1721Marjoram 415Marrow-bones 635Milking cow 1608Millet, Italian 1718Panicled 1733Mince pies 1311Mint 469Mould, baked pudding or cake 1329Blancmange 1408, 1442Boiled pudding 1196-8Cake 1756, 1764, 1772Cream 1430For Christmas plum-pudding 1328For an open tart 1365Iced pudding 1289Jelly 1411, 1416" oval 1449Lemon cream 1443Open 1454, 1463Raised pie, closed and open 1190Raspberry cream 1475Vanilla cream 1490Muffins 1727Mulberry, the 1560Mullet, grey 284Striped red 285Mushroom, the 473Mushrooms 1125Broiled 1125Mustard 450Mutton, cutlets 732Haunch of 726" to carve a 759Leg of 727" to carve a 760Loin of 728" to carve a 761Neck of 737Saddle of 738" to carve a 762Side of, showing the several joints 695Shoulder of 739" to carve a 763
Nasturtiums 482Nutmeg, the 378Nuts, dish of 1598
Olive, the 506Omelet 1456Pan 1458Onion, the 139Orange, the 1314Oranges, compote of 1565Oyster, edible 286
Pail, house 2327Pancakes 1467Parsley 493Parsnip, the 1132Partridge, the 1039Roast 1039" to carve a 1057Baste, board and rolling-pin 1186Cutter and corner-cutter 1189Ornamental cutter 1189Pincers and jagger 1186Patty-pans, plain and fluted 1190Pea, the 143Peach, the 1469Pear, bon Chrétien 1576Pears, stewed 1576Peas, green 1135Pepper, black 369Long 399Perch, the 292Pestle and Mortar 421Pheasant, the 1041Roast 1041" to carve a 1059Pickle, Indian 551Pie, raised 1340Pig, Guinea 997Roast, sucking 841" " to carve a 842Pig's face 823Pigs 765Pigeon, barb 976Blue rock 976Carrier 974Fantail 976Jacobin 976Nun 975Owl 976Pouter 973Roast 974Runt 975To carve a 1003Trumpeter 975Tumbler 975Turbit 976Wood 975Pike, the 295Pimento 438Plaice, the 298Plover, the 1044Plum, the 1330Pork, fore loin of 829Griskin of 827Hind loin of 829Leg of, to carve a 844" roast 800Side of, showing joints 795Spare rib of 827Pot, boiling 567Potato, the 147Pasty pan 1333Rissoles 1147Sweet 1146Potatoes, baked, served in napkin 1136Pound cake 1770Prawn, the 198Ptarmigan, or white grouse 1045Pudding, boiled fruit 1284Cabinet 1286Punch-bowl and ladle 1839
Quadrupeds 585Quail, the 1046Quern, or grinding-mill 117Quince, the 1233
Rabbit, Angora 983Boiled 977" to carve a 1004Hare, the 985Himalaya 985Lop-eared 984Roast 983" to carve a 1004Wild 978Radish, long 1152Turnip 1152Raisin, grape 1324Ram, heath 689Leicester 688Romney-Marsh and ewe 691South-down and ewe 687Range, modern 65Raspberry, the 1267Cream mould 1475Ratafias 1745Rhubarb 1339Rice, casserole of 1350Ears of 150Roach, the 243Rolls 1723Rusks 1734
Sage 427Sago palm 152Salad, in bowl 1152Salmon, the 304To carve ap.175Salt-mine at Northwich 403Saucepan, ancient 68Modern 68Sauce tureen, boat, &c. 354Sausages, fried 838Sauté-pan 571Ancient 68Modern 68Scales, ancient and modern 70Screen, meat 582Sea-bream, the 310Sea-kale 1150Boiled 1150Shad, the 311Shalot, the 410Sheep 678Heath ram 689" ewe 690Romney-Marsh ram and ewe 691South-Down ram and ewe 687Shortbread 1780Shrimp, the 313Skate, thornback 315Snipe, the 1047Roast 1047" to carve a 1060Sole, the 320Sorrel 431Soufflé pan 1481Sow, and pigs 765Berkshire 781Chinese 785Cumberland 784Essex 782Yorkshire 783Spinach 155Garnished with croûtons 1155Sponge cake 1783Sprat, the 331Sprouts, Brussels 1098Stewpan 567Stock-pot, ancient 66Bronze 66Modern 66Stove, gas 575Family kitchener 65Leamington 65, 540Pompeiian 65Strawberries, dish of 1598Sturgeon, the 332Sugar-cane, the 1335Sultana grape, the 1326Swans 54
Tarragon 503Tart, open 1365Open mould for a 1365Plum 1331Tartlets, dish of 1371Tazza and carrot leaves 121Tea 1814Teacakes 1787Tench, the 334Thyme, lemon 458Tipsy cake 1487Tomato, the 529Tomatoes, stewed 1159Trifle 1489Trout, the 336Truffles 1161Turbot, the 338Kettle 338To carve a 176Tureen, soup 88Turkey, boiled 986Roast 990" to carve a 1005Turnip 157Turnips 1165Turret on old Abbey kitchen 62Turtle, the 189
Urns, Loysell's hydrostatic 1810Utensils for cooking, ancient and modern 66-8
Vanilla cream mould 1490Veal, breast of 857" to carve a 912Cutlets 866Fillet of 872" to carve a 914Knuckle of 885" to carve a 915Loin of 885" to carve a 916Vegetable, cutter 1173Strips of 131Vegetable marrow 158In white sauce 1173On toast 1170Vegetables 1069Cellular development of 1075Siliceous cuticles of 1075Venison, haunch of 1061" roast 1049" to carve a 1061Vermicelli 162Vessels for beverages 1789Vol-au-vent 1379Small 1379
Walnut, the 536Wheat 1779Egyptian, or mummy 1783Polish 1722Red winter 1719Whitebait 348Whiting, the 343Window and flowers 75Wirebasket 494Woodcock, the 1053Roast 1053Scotch 1653To carve a 1062
Yorkshire pudding 1384
Apples in custard
Beef, round of, boiledRoast sirloin of
Calf's head, boiledCharlotte aux pommesCod's head and shouldersCrab, dressed
Duck, wildDucks, couple of, roast
Eggs, poached, and spinach
Fowl, boiled with cauliflowerRoast, with watercressesFruits, centre dish of various
Goose, roastGrouse
Ham, cold glazedHare, roast
Jelly, two colours of
Lobsters, dressed
Mackerel, boiledMutton cutlets and mashed potatoesHaunch of roastSaddle of roastMutton, shoulder of roast
Oysters, scalloped
PartridgePheasantPie, raisedPig, sucking, roast or bakedPigeonPlum-pudding, Christmas, in mould
Rabbit, boiledOr fowl, curriedRaspberry creamRissoles
Salmon, boiledSnipeSoles, dish of filletedSpinach and poached eggsStrawberries, au naturel, inornamental flower-pot
Tongue, cold boiledTrifleTurbot, or brill, boiledTurkey, roast
Veal, fricandeau ofVol-au-vent
Whiting, dish of, friedWoodcock
"Strength, and honour are her clothing; and she shall rejoice in time to come. She openeth her mouth with wisdom; and in her tongue is the law of kindness. She looketh well to the ways of her household; and eateth not the bread of idleness. Her children arise up, and call her blessed; her husband also, and he praiseth her."—Proverbs, xxxi. 25-28.
I. AS WITH THE COMMANDER OF AN ARMY, or the leader of any enterprise, so is it with the mistress of a house. Her spirit will be seen through the whole establishment; and just in proportion as she performs her duties intelligently and thoroughly, so will her domestics follow in her path. Of all those acquirements, which more particularly belong to the feminine character, there are none which take a higher rank, in our estimation, than such as enter into a knowledge of household duties; for on these are perpetually dependent the happiness, comfort, and well-being of a family. In this opinion we are borne out by the author of "The Vicar of Wakefield," who says: "The modest virgin, the prudent wife, and the careful matron, are much more serviceable in life than petticoated philosophers, blustering heroines, or virago queens. She who makes her husband and her children happy, who reclaims the one from vice and trains up the other to virtue, is a much greater character than ladies described in romances, whose whole occupation is to murder mankind with shafts from their quiver, or their eyes."
2. PURSUING THIS PICTURE, we may add, that to be a good housewife does not necessarily imply an abandonment of proper pleasures or amusing recreation; and we think it the more necessary to express this, as the performance of the duties of a mistress may, to some minds, perhaps seem to be incompatible with the enjoyment of life. Let us, however, now proceed to describe some of those home qualities and virtues which are necessary to the proper management of a Household, and then point out the plan which may be the most profitably pursued for the daily regulation of its affairs.
3. EARLY RISING IS ONE OF THE MOST ESSENTIAL QUALITIES which enter into good Household Management, as it is not only the parent of health, but of innumerable other advantages. Indeed, when a mistress is an early riser, it is almost certain that her house will be orderly and well-managed. On the contrary, if she remain in bed till a late hour, then the domestics, who, as we have before observed, invariably partake somewhat of their mistress's character, will surely become sluggards. To self-indulgence all are more or less disposed, and it is not to be expected that servants are freer from this fault than the heads of houses. The great Lord Chatham thus gave his advice in reference to this subject:—"I would have inscribed on the curtains of your bed, and the walls of your chamber, 'If you do not rise early, you can make progress in nothing.'"
4. CLEANLINESS IS ALSO INDISPENSABLE TO HEALTH, and must be studied both in regard to the person and the house, and all that it contains. Cold or tepid baths should be employed every morning, unless, on account of illness or other circumstances, they should be deemed objectionable. The bathing ofchildrenwill be treated of under the head of "MANAGEMENT OF CHILDREN."
5. FRUGALITY AND ECONOMY ARE HOME VIRTUES, without which no household can prosper. Dr. Johnson says: "Frugality may be termed the daughter of Prudence, the sister of Temperance, and the parent of Liberty. He that is extravagant will quickly become poor, and poverty will enforce dependence and invite corruption." The necessity of practising economy should be evident to every one, whether in the possession of an income no more than sufficient for a family's requirements, or of a large fortune, which puts financial adversity out of the question. We must always remember that it is a great merit in housekeeping to manage a little well. "He is a good waggoner," says Bishop Hall, "that can turn in a little room. To live well in abundance is the praise of the estate, not of the person. I will study more how to give a good account of my little, than how to make it more." In this there is true wisdom, and it may be added, that those who can manage a little well, are most likely to succeed in their management of larger matters. Economy and frugality must never, however, be allowed to degenerate into parsimony and meanness.
6. THE CHOICE OF ACQUAINTANCES is very important to the happiness of a mistress and her family. A gossiping acquaintance, who indulges in the scandal and ridicule of her neighbours, should be avoided as a pestilence. It is likewise all-necessary to beware, as Thomson sings,
"The whisper'd tale,That, like the fabling Nile, no fountain knows;—Fair-laced Deceit, whose wily, conscious ayeNe'er looks direct; the tongue that licks the dustBut, when it safely dares, as prompt to sting."
If the duties of a family do not sufficiently occupy the time of a mistress, society should be formed of such a kind as will tend to the mutual interchange of general and interesting information.
7. FRIENDSHIPS SHOULD NOT BE HASTILY FORMED, nor the heart given, at once, to every new-comer. There are ladies who uniformly smile at, and approve everything and everybody, and who possess neither the courage to reprehend vice, nor the generous warmth to defend virtue. The friendship of such persons is without attachment, and their love without affection or even preference. They imagine that every one who has any penetration is ill-natured, and look coldly on a discriminating judgment. It should be remembered, however, that this discernment does not always proceed from an uncharitable temper, but that those who possess a long experience and thorough knowledge of the world, scrutinize the conduct and dispositions of people before they trust themselves to the first fair appearances. Addison, who was not deficient in a knowledge of mankind, observes that "a friendship, which makes the least noise, is very often the most useful; for which reason, I should prefer a prudent friend to a zealous one." And Joanna Baillie tells us that
"Friendship is no plant of hasty growth,Though planted in esteem's deep-fixed soil,The gradual culture of kind intercourseMust bring it to perfection."
8. HOSPITALITY IS A MOST EXCELLENT VIRTUE; but care must be taken that the love of company, for its own sake, does not become a prevailing passion; for then the habit is no longer hospitality, but dissipation. Reality and truthfulness in this, as in all other duties of life, are the points to be studied; for, as Washington Irving well says, "There is an emanation from the heart in genuine hospitality, which cannot be described, but is immediately felt, and puts the stranger at once at his ease." With respect to the continuance of friendships, however, it may be found necessary, in some cases, for a mistress to relinquish, on assuming the responsibility of a household, many of those commenced in the earlier part of her life. This will be the more requisite, if the number still retained be quite equal to her means and opportunities.
9. IN CONVERSATION, TRIFLING OCCURRENCES, such as small disappointments, petty annoyances, and other every-day incidents, should never be mentioned to your friends. The extreme injudiciousness of repeating these will be at once apparent, when we reflect on the unsatisfactory discussions which they too frequently occasion, and on the load of advice which they are the cause of being tendered, and which is, too often, of a kind neither to be useful nor agreeable. Greater events, whether of joy or sorrow, should be communicated to friends; and, on such occasions, their sympathy gratifies and comforts. If the mistress be a wife, never let an account of her husband's failings pass her lips; and in cultivating the power of conversation, she should keep the versified advice of Cowper continually in her memory, that it
"Should flow like water after summer showers,Not as if raised by mere mechanic powers."
In reference to its style, Dr. Johnson, who was himself greatly distinguished for his colloquial abilities, says that "no style is more extensively acceptable than the narrative, because this does not carry an air of superiority over the rest of the company; and, therefore, is most likely to please them. For this purpose we should store our memory with short anecdotes and entertaining pieces of history. Almost every one listens with eagerness to extemporary history. Vanity often co-operates with curiosity; for he that is a hearer in one place wishes to qualify himself to be a principal speaker in some inferior company; and therefore more attention is given to narrations than anything else in conversation. It is true, indeed, that sallies of wit and quick replies are very pleasing in conversation; but they frequently tend to raise envy in some of the company: but the narrative way neither raises this, nor any other evil passion, but keeps all the company nearly upon an equality, and, if judiciously managed, will at once entertain and improve them all."
10. GOOD TEMPER SHOULD BE CULTIVATED by every mistress, as upon it the welfare of the household may be said to turn; indeed, its influence can hardly be over-estimated, as it has the effect of moulding the characters of those around her, and of acting most beneficially on the happiness of the domestic circle. Every head of a household should strive to be cheerful, and should never fail to show a deep interest in all that appertains to the well-being of those who claim the protection of her roof. Gentleness, not partial and temporary, but universal and regular, should pervade her conduct; for where such a spirit is habitually manifested, it not only delights her children, but makes her domestics attentive and respectful; her visitors are also pleased by it, and their happiness is increased.
11. ON THE IMPORTANT SUBJECT OF DRESS AND FASHION we cannot do better than quote an opinion from the eighth volume of the "Englishwoman's Domestic Magazine." The writer there says, "Let people write, talk, lecture, satirize, as they may, it cannot be denied that, whatever is the prevailing mode in attire, let it intrinsically be ever so absurd, it will neverlookas ridiculous as another, or as any other, which, however convenient, comfortable, or even becoming, is totally opposite in style to that generally worn."
12. IN PURCHASING ARTICLES OF WEARING APPAREL, whether it be a silk dress, a bonnet, shawl, or riband, it is well for the buyer to consider three things: I. That it be not too expensive for her purse. II. That its colour harmonize with her complexion, and its size and pattern with her figure. III. That its tint allow of its being worn with the other garments she possesses. The quaint Fuller observes, that the good wife is none of our dainty dames, who love to appear in a variety of suits every day new, as if a gown, like a stratagem in war, were to be used but once. But our good wife sets up a sail according to the keel of her husband's estate; and, if of high parentage, she doth not so remember what she was by birth, that she forgets what she is by match.
ToBrunettes, or those ladies having dark complexions, silks of a grave hue are adapted. ForBlondes, or those having fair complexions, lighter colours are preferable, as the richer, deeper hues are too overpowering for the latter. The colours which go best together are green with violet; gold-colour with dark crimson or lilac; pale blue with scarlet; pink with black or white; and gray with scarlet or pink. A cold colour generally requires a warm tint to give life to it. Gray and pale blue, for instance, do not combine well, both being cold colours.
13. THE DRESS OF THE MISTRESS should always be adapted to her circumstances, and be varied with different occasions. Thus, at breakfast she should be attired in a very neat and simple manner, wearing no ornaments. If this dress should decidedly pertain only to the breakfast-hour, and be specially suited for such domestic occupations as usually follow that meal, then it would be well to exchange it before the time for receiving visitors, if the mistress be in the habit of doing so. It is still to be remembered, however, that, in changing the dress, jewellery and ornaments are not to be worn until the full dress for dinner is assumed. Further information and hints on the subject of the toilet will appear under the department of the "LADY'S-MAID."
The advice of Polonius to his son Laertes, in Shakspeare'stragedy of "Hamlet," is most excellent; and although given toone of the male sex, will equally apply to a "fayre ladye:"—
"Costly thy habit as thy purse can buy,But not express'd in fancy; rich, not gaudy;For the apparel oft proclaims the man."
14. CHARITY AND BENEVOLENCE ARE DUTIES which a mistress owes to herself as well as to her fellow-creatures; and there is scarcely any income so small, but something may be spared from it, even if it be but "the widow's mite." It is to be always remembered, however, that it is thespiritof charity which imparts to the gift a value far beyond its actual amount, and is by far its better part.
True Charity, a plant divinely nursed,Fed by the love from which it rose at first,Thrives against hope, and, in the rudest scene,Storms but enliven its unfading green;Exub'rant is the shadow it supplies,Its fruit on earth, its growth above the skies.
Visiting the houses of the poor is the only practical way really to understand the actual state of each family; and although there may be difficulties in following out this plan in the metropolis and other large cities, yet in country towns and rural districts these objections do not obtain. Great advantages may result from visits paid to the poor; for there being, unfortunately, much ignorance, generally, amongst them with respect to all household knowledge, there will be opportunities for advising and instructing them, in a pleasant and unobtrusive manner, in cleanliness, industry, cookery, and good management.
15. IN MARKETING, THAT THE BEST ARTICLES ARE THE CHEAPEST, may be laid down as a rule; and it is desirable, unless an experienced and confidential housekeeper be kept, that the mistress should herself purchase all provisions and stores needed for the house. If the mistress be a young wife, and not accustomed to order "things for the house," a little practice and experience will soon teach her who are the best tradespeople to deal with, and what are the best provisions to buy. Under each particular head of FISH, MEAT, POULTRY, GAME, &c., will be described the proper means of ascertaining the quality of these comestibles.
16. A HOUSEKEEPING ACCOUNT-BOOK should invariably be kept, and kept punctually and precisely. The plan for keeping household accounts, which we should recommend, would be to make an entry, that is, write down into a daily diary every amount paid on that particular day, be it ever so small; then, at the end of the month, let these various payments be ranged under their specific heads of Butcher, Baker, &c.; and thus will be seen the proportions paid to each tradesman, and any one month's expenses may be contrasted with another. The housekeeping accounts should be balanced not less than once a month; so that you may see that the money you have in hand tallies with your account of it in your diary. Judge Haliburton never wrote truer words than when he said, "No man is rich whose expenditure exceeds his means, and no one is poor whose incomings exceed his outgoings."
When, in a large establishment, a housekeeper is kept, it will be advisable for the mistress to examine her accounts regularly. Then any increase of expenditure which may be apparent, can easily be explained, and the housekeeper will have the satisfaction of knowing whether her efforts to manage her department well and economically, have been successful.
17. ENGAGING DOMESTICS is one of those duties in which the judgment of the mistress must be keenly exercised. There are some respectable registry-offices, where good servants may sometimes be hired; but the plan rather to be recommended is, for the mistress to make inquiry amongst her circle of friends and acquaintances, and her tradespeople. The latter generally know those in their neighbourhood, who are wanting situations, and will communicate with them, when a personal interview with some of them will enable the mistress to form some idea of the characters of the applicants, and to suit herself accordingly.
We would here point out an error—and a grave one it is—into which some mistresses fall. They do not, when engaging a servant, expressly tell her all the duties which she will be expected to perform. This is an act of omission severely to be reprehended. Every portion of work which the maid will have to do, should be plainly stated by the mistress, and understood by the servant. If this plan is not carefully adhered to, domestic contention is almost certain to ensue, and this may not be easily settled; so that a change of servants, which is so much to be deprecated, is continually occurring.
18. IN OBTAINING A SERVANT'S CHARACTER, it is not well to be guided by a written one from some unknown quarter; but it is better to have an interview, if at all possible, with the former mistress. By this means you will be assisted in your decision of the suitableness of the servant for your place, from the appearance of the lady and the state of her house. Negligence and want of cleanliness in her and her household generally, will naturally lead you to the conclusion, that her servant has suffered from the influence of the bad example.
The proper course to pursue in order to obtain a personal interview with the lady is this:—The servant in search of the situation must be desired to see her former mistress, and ask her to be kind enough to appoint a time, convenient to herself, when you may call on her; this proper observance of courtesy being necessary to prevent any unseasonable intrusion on the part of a stranger. Your first questions should be relative to the honesty and general morality of her former servant; and if no objection is stated in that respect, her other qualifications are then to be ascertained. Inquiries should be very minute, so that you may avoid disappointment and trouble, by knowing the weak points of your domestic.
19. THE TREATMENT OF SERVANTS is of the highest possible moment, as well to the mistress as to the domestics themselves. On the head of the house the latter will naturally fix their attention; and if they perceive that the mistress's conduct is regulated by high and correct principles, they will not fail to respect her. If, also, a benevolent desire is shown to promote their comfort, at the same time that a steady performance of their duty is exacted, then their respect will not be unmingled with affection, and they will be still more solicitous to continue to deserve her favour.
20. IN GIVING A CHARACTER, it is scarcely necessary to say that the mistress should be guided by a sense of strict justice. It is not fair for one lady to recommend to another, a servant she would not keep herself. The benefit, too, to the servant herself is of small advantage; for the failings which she possesses will increase if suffered to be indulged with impunity. It is hardly necessary to remark, on the other hand, that no angry feelings on the part of a mistress towards her late servant, should ever be allowed, in the slightest degree, to influence her, so far as to induce her to disparage her maid's character.
21. THE FOLLOWING TABLE OF THE AVERAGE YEARLY WAGES paid to domestics, with the various members of the household placed in the order in which they are usually ranked, will serve as a guide to regulate the expenditure of an establishment:—
When not found in When found inLivery. Livery.
The House Steward From £10 to £80 —The Valet " 25 to 50 From £20 to £30The Butler " 25 to 50 —The Cook " 20 to 40 —The Gardener " 20 to 40 —The Footman " 20 to 40 " 15 to 25The Under Butler " 15 to 30 " 15 to 25The Coachman — " 20 to 35The Groom " 15 to 30 " 12 to 20The Under Footman — " 12 to 20The Page or Footboy " 8 to 18 " 6 to 14The Stableboy " 6 to 12 —
When no extra When an extraallowance is made for allowance is made forTea, Sugar, and Beer. Tea, Sugar, and Beer.
The Housekeeper From £20 to £15 From £18 to £40The Lady's-maid " 12 to 25 " 10 to 20The Head Nurse " 15 to 30 " 13 to 26The Cook " 11 to 30 " 12 to 26The Upper Housemaid " 12 to 20 " 10 to 17The Upper Laundry-maid " 12 to 18 " 10 to 15The Maid-of-all-work " 9 to 14 " 7-1/2 to 11The Under Housemaid " 8 to 12 " 6-1/2 to 10The Still-room Maid " 9 to 14 " 8 to 13The Nursemaid " 8 to 12 " 5 to 10The Under Laundry-maid " 9 to 11 " 8 to 12The Kitchen-maid " 9 to 14 " 8 to 12The Scullery-maid " 5 to 9 " 4 to 8
These quotations of wages are those usually given in or near the metropolis; but, of course, there are many circumstances connected with locality, and also having reference to the long service on the one hand, or the inexperience on the other, of domestics, which may render the wages still higher or lower than those named above. All the domestics mentioned in the above table would enter into the establishment of a wealthy nobleman. The number of servants, of course, would become smaller in proportion to the lesser size of the establishment; and we may here enumerate a scale of servants suited to various incomes, commencing with—
About £1,000 a year—A cook, upper housemaid, nursemaid, underhousemaid,and a man servant.About £750 a year—A cook, housemaid, nursemaid, and footboy.About £500 a year—A cook, housemaid, and nursemaid.About £300 a year—A maid-of-all-work and nursemaid.About £200 or £150 a year—A maid-of-all-work (and girl occasionally).
22. HAVING THUS INDICATED some of the more general duties of the mistress, relative to the moral government of her household, we will now give a few specific instructions on matters having a more practical relation to the position which she is supposed to occupy in the eye of the world. To do this the more clearly, we will begin with her earliest duties, and take her completely through the occupations of a day.
23. HAVING RISEN EARLY, as we have already advised (see3), and having given due attention to the bath, and made a careful toilet, it will be well at once to see that the children have received their proper ablutions, and are in every way clean and comfortable. The first meal of the day, breakfast, will then be served, at which all the family should be punctually present, unless illness, or other circumstances, prevent.
24. AFTER BREAKFAST IS OVER, it will be well for the mistress to make a round of the kitchen and other offices, to see that all are in order, and that the morning's work has been properly performed by the various domestics. The orders for the day should then be given, and any questions which the domestics desire to ask, respecting their several departments, should be answered, and any special articles they may require, handed to them from the store-closet.
In those establishments where there is a housekeeper, it will not be so necessary for the mistress, personally, to perform the above-named duties.
25. AFTER THIS GENERAL SUPERINTENDENCE of her servants, the mistress, if a mother of a young family, may devote herself to the instruction of some of its younger members, or to the examination of the state of their wardrobe, leaving the later portion of the morning for reading, or for some amusing recreation. "Recreation," says Bishop Hall, "is intended to the mind as whetting is to the scythe, to sharpen the edge of it, which would otherwise grow dull and blunt. He, therefore, that spends his whole time in recreation is ever whetting, never mowing; his grass may grow and his steed starve; as, contrarily, he that always toils and never recreates, is ever mowing, never whetting, labouring much to little purpose. As good no scythe as no edge. Then only doth the work go forward, when the scythe is so seasonably and moderately whetted that it may cut, and so cut, that it may have the help of sharpening."
Unless the means of the mistress be very circumscribed, and she be obliged to devote a great deal of her time to the making of her children's clothes, and other economical pursuits, it is right that she should give some time to the pleasures of literature, the innocent delights of the garden, and to the improvement of any special abilities for music, painting, and other elegant arts, which she may, happily, possess.
26. THESE DUTIES AND PLEASURES BEING PERFORMED AND ENJOYED, the hour of luncheon will have arrived. This is a very necessary meal between an early breakfast and a late dinner, as a healthy person, with good exercise, should have a fresh supply of food once in four hours. It should be a light meal; but its solidity must, of course, be, in some degree, proportionate to the time it is intended to enable you to wait for your dinner, and the amount of exercise you take in the mean time. At this time, also, the servants' dinner will be served.
In those establishments where an early dinner is served, that will, of course, take the place of the luncheon. In many houses, where a nursery dinner is provided for the children and about one o'clock, the mistress and the elder portion of the family make their luncheon at the same time from the same joint, or whatever may be provided. A mistress will arrange, according to circumstances, the serving of the meal; but the more usual plan is for the lady of the house to have the joint brought to her table, and afterwards carried to the nursery.
27. AFTER LUNCHEON, MORNING CALLS AND VISITS may be made and received. These may be divided under three heads: those of ceremony, friendship, and congratulation or condolence. Visits of ceremony, or courtesy, which occasionally merge into those of friendship, are to be paid under various circumstances. Thus, they are uniformly required after dining at a friend's house, or after a ball, picnic, or any other party. These visits should be short, a stay of from fifteen to twenty minutes being quite sufficient. A lady paying a visit may remove her boa or neckerchief; but neither her shawl nor bonnet.
When other visitors are announced, it is well to retire as soon as possible, taking care to let it appear that their arrival is not the cause. When they are quietly seated, and the bustle of their entrance is over, rise from your chair, taking a kind leave of the hostess, and bowing politely to the guests. Should you call at an inconvenient time, not having ascertained the luncheon hour, or from any other inadvertence, retire as soon as possible, without, however, showing that you feel yourself an intruder. It is not difficult for any well-bred or even good-tempered person, to know what to say on such an occasion, and, on politely withdrawing, a promise can be made to call again, if the lady you have called on, appear really disappointed.
28. IN PAYING VISITS OF FRIENDSHIP, it will not be so necessary to be guided by etiquette as in paying visits of ceremony; and if a lady be pressed by her friend to remove her shawl and bonnet, it can be done if it will not interfere with her subsequent arrangements. It is, however, requisite to call at suitable times, and to avoid staying too long, if your friend is engaged. The courtesies of society should ever be maintained, even in the domestic circle, and amongst the nearest friends. During these visits, the manners should be easy and cheerful, and the subjects of conversation such as may be readily terminated. Serious discussions or arguments are to be altogether avoided, and there is much danger and impropriety in expressing opinions of those persons and characters with whom, perhaps, there is but a slight acquaintance. (See6, 7, and 9.)
It is not advisable, at any time, to take favourite dogs into another lady's drawing-room, for many persons have an absolute dislike to such animals; and besides this, there is always a chance of a breakage of some article occurring, through their leaping and bounding here and there, sometimes very much to the fear and annoyance of the hostess. Her children, also, unless they are particularly well-trained and orderly, and she is on exceedingly friendly terms with the hostess, should not accompany a lady in making morning calls. Where a lady, however, pays her visits in a carriage, the children can be taken in the vehicle, and remain in it until the visit is over.
29. FOR MORNING CALLS, it is well to be neatly attired; for a costume very different to that you generally wear, or anything approaching an evening dress, will be very much out of place. As a general rule, it may be said, both in reference to this and all other occasions, it is better to be under-dressed than over-dressed.
A strict account should be kept of ceremonial visits, and notice how soon your visits have been returned. An opinion may thus be formed as to whether your frequent visits are, or are not, desirable. There are, naturally, instances when the circumstances of old age or ill health will preclude any return of a call; but when this is the case, it must not interrupt the discharge of the duty.
30. IN PAYING VISITS OF CONDOLENCE, it is to be remembered that they should be paid within a week after the event which occasions them. If the acquaintance, however, is but slight, then immediately after the family has appeared at public worship. A lady should send in her card, and if her friends be able to receive her, the visitor's manner and conversation should be subdued and in harmony with the character of her visit. Courtesy would dictate that a mourning card should be used, and that visitors, in paying condoling visits, should be dressed in black, either silk or plain-coloured apparel. Sympathy with the affliction of the family, is thus expressed, and these attentions are, in such cases, pleasing and soothing.
In all these visits, if your acquaintance or friend be not at home, a card should be left. If in a carriage, the servant will answer your inquiry and receive your card; if paying your visits on foot, give your card to the servant in the hall, but leave to go in and rest should on no account be asked. The form of words, "Not at home," may be understood in different senses; but the only courteous way is to receive them as being perfectly true. You may imagine that the lady of the house is really at home, and that she would make an exception in your favour, or you may think that your acquaintance is not desired; but, in either case, not the slightest word is to escape you, which would suggest, on your part, such an impression.
31. IN RECEIVING MORNING CALLS, the foregoing description of the etiquette to be observed in paying them, will be of considerable service. It is to be added, however, that the occupations of drawing, music, or reading should be suspended on the entrance of morning visitors. If a lady, however, be engaged with light needlework, and none other is appropriate in the drawing-room, it may not be, under some circumstances, inconsistent with good breeding to quietly continue it during conversation, particularly if the visit be protracted, or the visitors be gentlemen.
Formerly the custom was to accompany all visitors quitting the house to the door, and there take leave of them; but modern society, which has thrown off a great deal of this kind of ceremony, now merely requires that the lady of the house should rise from her seat, shake hands, or courtesy, in accordance with the intimacy she has with her guests, and ring the bell to summon the servant to attend them and open the door. In making a first call, either upon a newly-married couple, or persons newly arrived in the neighbourhood, a lady should leave her husband's card together with her own, at the same time, stating that the profession or business in which he is engaged has prevented him from having the pleasure of paying the visit, with her. It is a custom with many ladies, when on the eve of an absence from their neighbourhood, to leave or send their own and husband's cards, with the letters P. P. C. in the right-hand corner. These letters are the initials of the French words, "Pour prendre congé," meaning, "To take leave."
32. THE MORNING CALLS BEING PAID OR RECEIVED, and their etiquette properly attended to, the next great event of the day in most establishments is "The Dinner;" and we only propose here to make a few general remarks on this important topic, as, in future pages, the whole "Art of Dining" will be thoroughly considered, with reference to its economy, comfort, and enjoyment.
33. IN GIVING OR ACCEPTING AN INVITATION FOR DINNER, the following is the form of words generally made use of. They, however, can be varied in proportion to the intimacy or position of the hosts and guests:—
Mr. and Mrs. A—— present their compliments to Mr. and Mrs. B——,and request the honour, [or hope to have the pleasure] of theircompanyto dinner on Wednesday, the 6th of December next.