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Les diagrammes suivants illustrent la mdthode. 1 2 3 1 2 3 4 5 6 MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No 2i 1.0 I.I 1.25 2.8 1 2.5 1'" Mm, mil ■■ 1-'' (km III '' 2,2 IIIIM L. m 2.0 1^ u ^ 1-1- 1- 1.8 14 1 1.6 .^ /APPLIED l^yHGE '6'i3 Cast Mom Street Rochester, New rork 14609 USA (716) 482 - 0300 - Phone (716) 288 -5989 - Fa« Inc Domestic Economy AM) Pi.Aix Si-wiNi; AM) kxirnxc. \K lUanmil for »rciul)cvQ nub Donsckccpcrs. coMi'ii.i:i> liv M. ALICE CLARK, Jrtstruct.y in the Proz in.ial Xorm.,l School of Neio Brunswick. SI. JOHN, N. B. J. & A. McMillan, 98 Prince William Strket. 1889. TX 1^ r- C // L a \Apprtn'ed hy th,- !>, a>ir,n\!,\ KULCAIION (JFFICK 'KOVINI K Ol' NUVV I'lKl'S^WICK, > I'retlt-rkton, July 3, /SSi). ' The r...ani of Education l>as been pleased to recommend this edition of ItOMl'STK" Ka'ON'OMY as a Maiuiai for the Teachers of the Public SchooK of the Province. WIIJ.IAM CROCKKT, t^hicf Su(>trinteniicnt <.'/ Eduijation. Kntereii acconiiiii; to the Act of Parliament of Canada, in the year i35 i, by J. & A. McMii-i-AN, 111 the Office of the Minister of Agriculture, at Ottawa. I'REFACE. 4* of lie by l'>y a recent resulation of tlie Hoard of Education of New Brunswick, tlie subjects of Domestic Kconomy, Plain Sevvin^^ and Knittinj;, have been added to tlie syllabus of examination for female candidates for school license. It has been thought desirable that a manual on these subjects should be prepared for the use of student- teachers in the Provincial Normal School, and for others qualifying; themselves to pass the examination for license. The book is thorouj,dily practical. containinj>: no unneces- sary technical terms. It is hoped that it may be found useful also to otliLis than teachers and students, and that it may be i)rotitably put into the hands of persons already engajjed in dome.stic work, whether daughters or mothers, mistresses or maids. This little manual is compiled largely from an excellent work incUuled in tlie Royal School Series of T. Nelson & Sons, entitled Domestic luotiomy : A Ciiiss Hook Jot Gir/s. Other parts will be found credited to their respective sources. The compiler is greatly indebteil, for advice and assist- ance in preparing the book, to h — colleague, Mr. H. C. Creed. A. M. The manuscript has been examined and approved by Lady Tilley and other experienced housekeepers. ^5) J \ TABLE OV CONTKNTS. ^ iNTROmrCTIoN Part I. — 1m»(M). 1. What I'ood has to do, 2. The Stuines dI l-'uod, . 3. The Selection of Food, . 4. The Preparation of Fo(td, . 5. Hints and Hels)s, . . . • p^^j. II. — Cl.OTHINC. AND Cl.EAM.INKSS. 1. I'lirposcs and Adaptation of Clotliing, 2. Cleanliness in Clothing, . 3. Tnre Air, 4. I'ersonal Cleanliness, 5. Cleaning die Honse, PaKT 111.— HkAI.TH AM) SiCKNKSS. 1. Causes of Sickness, 2. Kinds of Sickness, .... 3. What hurts the Brain, . 4. What hurts the Lungs, 5. What hurts the Digestive Organs, 6. What hurts the ICye and Filar, . 7. Home Remedies 8. Nursing the Sick, 9. Nourishment for the Sick, . 10. Poultices and Plasters, 11. Disinfection and Fumigation, 12. Emergencies, . . . • Part IV. — Plain Nekdlework. 1. Sewing 2. Mending PAGR 7 ■ 13 17 . 21 ■ 36 43 48 55 61 65 79 83 84 87 88 90 92 95 98 100 104 no 3. Knittnig. 126 139 146 (5) .> . I DOMI'STIC ECONOMY. INTRODLCTIUN. i First, let us uiuUrstaiul what Domkstk: ICcnx- OMY means. "Domestic" comes from (/offiiis, a home or I'amily. " I'".cono'ny " comes from iof/h>.s-, h\\ or management. These words together mean •' the management of the family house or liome." Do))H:dii F.conomy is //ic scicfict' ~<.'hiih tcaclics the rij^hf unmaj^eninit of llu faiiuly home. The rii^htful home-manajj;iT is a woman. On lier the family depentl for the food, clothing, clean- hness, and ciMufort necessary to liealth aul for the good nursing necessary in sickness. This science, which belongs specially to the education of girls, is of more importance in the household than all other arts and sciences together. From well-managed homes go forth happy, healthy, wise, and good men and women, to fill every position in the world. If a country were made \\\) of such homes, it would be a nation heakhy and happy, noble and good, wise and prosperous. The influence and (7) 8 Donirslic Economy powrr ..f uirls aR-, therefore, enormous. They have to do xvith success or t;iiUu-e. with happiness or n >ry. ([uite as much as statesmen and phil- anthroj)ists, thout^h in difterent ways. The ..l.ject of this book is to help them in the acciuirement of this, their own most important science. I'Vi-ry .^i'l ^vhn wishes to do her part towards making the world healthier, happier, wiser, and Letter, must study fhis science with a thankful sense of her own hi.^h mission. The wisest man thus speaks of a '^oi^A home- mana-er: "She briuKeth food from afar; she i-iveth meat t.. her hunsehold : she seeketh wool and tlax, and worketh willini;ly with her hands ; she is not afraid of snow, for her household they are clothed, she looketh well to their ways: her children rise up and call her blessed; her husband l^raiseth her: she will do him s:ood, and not evil, all the days of his life." < DOMESTIC ECONOMY AND PI ,AIN SEWING AN1> KNITTING. PART I. I. PART I. FOOD. -What Imhjd has to do. The work of tlujso who manage the honn; has to do with food and clothing ; with pure air and clean- liness ; with health and sickness; with earning, and spending, and saving. First, The Body must be kept warm with a warmth that comes from within.— When this inside warmth fails the strength of the body tails too : no tire and no clothing can supply its place. There is bitter cold in Lai)land, and sultry heat ni India; but the body must be kei)t at the same temperature in both places. When the internal heat becomes too great, fever ensues; when it is deficient, the vital energy becomes enfeebled. A cold climate tends to lower the natural heat of the body; a hot climate tends to raise it. P'ood enables man to counteract the effects of climate in both cases. It supplies solid fuel to make warmth inside the body, and moisture to keep down super- fluous heat outside. By the evaporation of moist- ure from the skin, the body is cooled, and its tem- perature is kept equal. (13) 14 Dovustic Eco)ioniy Dcixiidin^- on this warmth in the l)ody arc its power and force. A steani engine' cannot move of itself: the power must he jjut into it: and this power is stored up in the bhick coal with which we feed it. Sto)) its food, put out its fire, anil no machine will work. Just so with the hody. Stop your loixl and the hre will j>o out; and when you become cold you are powerless. All your force and power are stored up in the footl you eat. Food krcps up a rci^u/cir heat in (he hodw and at the sanw time supplies force. Second, The Body must be kept in repair. — The stiin_i;lh .ind actual material of all substances become lessened by use. The stront;est buikiin^ wears away in time, tven by the action of the air upon it. The body is always in wear, yet it does not wear out, in ordinary circumstances, till old aj^e. When it is torn or cut, the repairs are done from within. The repair of the bodily frame-work, ren- dered necessar\- by tlail}' waste, is effected in a natu- ral way bv the food we eat. It furnishes the proper tlesh-UK'.kini; and stren<4th-^i;ivin^ material to kee[) every i)art, even damaq;ed places, in proper reprar. Food nia/ces and repairs flesh. Third, The Bones and Joints of the Body must be renewed and made strong. — An iron W/iaf Food has to Do. 15 joint will wear away both itself and the socket in which it is fixed. The Joints of the body do not wear away. Why is this ? It is because the waste is rej)aired by natural y^rowth, and that is the work of the food we eat. Food supplies the body with exactly the materials the bones: want, to keep them strong and to helj) them grow. Food supplies niatirial toy bones. Food, then, has three chief matters or duties to attend to in the body, each one entirely different from the others. It has to give warmth and force, to form flesh, and to make bone. There is one natural food which can do all these things by itself That food is milk; and as it contains all the elements needed for kee{>ing u[) the body, it can of itself support life. Hut as no one would care to live always on milk and nothing else, we use different kinds of food, and thus mix the elements for ourselves. Physiologists, who study the uses of every part of the body, have found that one kind of food alone will not support life excej)t for a short time. It has also been ascertained that each particular kind of work in the body can be done best by a particular kind of food. As, therefore, there are three chief duties to be attended to in the body, so there are i6 DoDiisfic JuononiY. thrtje principal kin(l> <>i" loml. L'ach luuned accor'l- inj4 to tlif work it has to tlo. TIk-sc art: : First, Warmth-giving Foods. — The foods best adapted to create waniith are those which contain starch, fat, and su.ijar. named respect! vely/rt/vV/^^Y- OKs, olcai^inous and siudiarint' foods. They have b.cn called carbonaceous compounds, " heat-givers" and " force-producers." Second, Flesh - forming Foods. — The foods which make tlesh and give strength are those which contain albumen. fil)rine, gluten and casein. They have i)een called nitrogenous compounds, and "flesh-formers." Third, Bone-making Foods.— The bone-mak- ing materials are found in the mineral properties of water, in common salt, in certain soda-like ashes found in vegetables, and in fresh fruits. The proportions of model food for a day have been thus given : j Starch, 1. Carbonaceous food ^ I. rat, 2. Nitrogenous food, 3. Mineral matter Combined with water, ... Total, Ounces. 12 I 22 *% 2,r/2 The Sources of Food. 17 Any kind of food taken in excess docs mischief. It cannot be used hy the body, and cither remains to cause pain and ihsease, or is thrown otif by sick- ness and various eruptions of the skin. II. — THE .SOLRCK.S OF FOOD. We shall now consider the sources whence food is obtained. I. Animal Food. — The chief kinds of animal food are mutton, beef, veal, lamb, venison, pork, game and poultry, and fish. Mutton, the flesh of the sheep, has a delicate flavour ; and beinj^ very easily dig^ested, it is good meat for children and invalids. Bc€j\ the flesh of the ox, has a stronger flavour than mutton. It is full of nourishment ; but when the flesh is mixed with layers of fat, the food is more easily digested than when it consists of lean fibre. Veal and lamb, like all young meats, are not so nourishing as the flesh of full-grown animals ; but they are delicately flavoured and sweet. Veal is not easily digested by many stomachs ; perhaps because it contains in excess a gelatinous sort of flesh. B 18 Domestic Jiioiioinv. I'tuisoii, the fk'sli ut the tlccr, cuiUains the sanie good (juaHties as mutton; it is tender and easily digested. Pork and diico)i are the liish of the |)i;4. Hotii contain a large amount of fat, and arc- theret'ore valuable heat-producers. They arc much used by those engaged in out-door labour, but should be mixetl with vegetable diet. Game consists of wild animals, princijjally hares, rabbits, partridges, snipe, woodcock, wild ducks, etc. Poult rv. —The c(Miimonest kintls of poultry are fowls, ducks, geese, turkeys, and pigeons. Kggs are light and nourishing, when properly cooked. Fis/i. — The fish foods consist chief!/ of salmon, cod, mackerel, herring, alewives, and halibut; be- sides these, there are many kintls of fresli-water fish. Fishes with scales are more wholesome than those w-hich have none. The fresher fish is when eaten, the more nourishing it is. The commoner sorts of fish contain more real nourishment than the more expensive. A person must eat more fish than meat to get the same amount of nourishment, because a larger propor- tion of the bulk consists only of water. Tlw Sources of Food. 19 a. Starch Food. — Tlu' chief starch toods arc wheat, barley, uats, rye, rice, maize, sago, tapioca, arrowroot. Wheat. — l-roin wheat we ()l)tain tlour lor bread. The finest and whitest flour does not contain so much nourishment as the "seconds" or "thirds"; for these retain the husk, in which the gluten is found. Macaroni and vermicelh arc made from wheaten douj^h. These foods arc very nutritious, especially when taken with milk, — not with cheese, as is usually done in this country. In Italy they form one of the chief articles of diet with all classes of the people. Barley, Oats, Rye. — All these j^rains may be used for bread. Oatmeal is used I'or porridge and for gruel. Rice is obtained from a grass-like plant which grows in India, China and America. Maize yields Indian corn-flour, hominy, and other kinds of flour, now used in all parts of the world. It grows abundandy in the United States and Mexico, and also in the south-east of Europe. Buckwheat '\s largely raised in this country, and much used in making griddle-cakes, as well as for bread, etc. Authorides say it is neither very whole- some nor nutritious. 20 Donuslic Econoniv. Str,Q-o is the pith j^ot from the inside oi' the trunk of a jKihn tree which grows in all jiarts of the tropics and especially in the Mast Indies. 7\f/>/'pr(t is a preparation of tlie tlour oiuained from tilt t.issava plant, which grows abundantly in vSouth Amerii a. ^■brincroo/ is i)rocured from the root of a tropical plant. ^Ve get it chielly from the West Indies. It is more nourishing than either sago or tajiiora, and is a \v\y commf)!! diet for invalids. 3. Saccharine Food. — Suj^ar is a substance obtained by the evaporation of the sap or juice of certain plants. It is found in the sugar-can< , in a species of maple-tree, in beet-root, in milk, and in smaller proj)ortions in cereals, as in wheat. 4. Oleaginous Food. — J/Z/X- is the most im- portant of these. It yields us cream and butter, as well as cheese, which contain a large amount of fatty matter in addition to casein. We get fat both from animal and from \-egetable food. It is the most readily consumed of all the heat-givers. A large proportion of the animal fat in the body is derived from milk, either in the natural state as it comes from the cow, or in cream, butter, and cheese. Cream is milk concentrated. Till- Sclt'ction of Food. 21 It forms on the .Hurfacc of tho milk In-cause it is lijjhter than milk. Milk fr ; , nhich the cream has been skinuiicd is thin and . ,r. Hutter and cheese are also roncentratrd compounds ot" niiik. Butter is made by churninj^s or nipiii motion, ('heese is made by iminj^: rennet (a preparation ot' the stomach of the calf) to sejjarate the curt! from the whey or watery part of the milk. The curd is then pressed and allowed to harden. 5. Vegetables and Fruits. — ( )ur principal vej^etables are the tubers or roots, .ind i^reen suc- culent vei,a-tables. Amont,-^ tin- tubers are the potato, turnip, carrot, beet, parsnip and radish. Of these the potato is the most important. It was in- troduced into I'.urope from America abIe have learned to mix the differen kinds of foods without exactly knowing why the do so. 22 Domestic Economy. The following nro common mixtures which are perfectly ri.uht in ihf substances chosen : Ihead and cheese. — Ilnad, the starch ; warmth-si ving. Cheese, casein; (ksh-lormin.i;. j;read and wrv?/. — lircad, the starcli; warmth-«;iving. Meat, the fibrinc; ilcsli-tonnin.^;. Rice and other starch puddings. — K'\ci^ or sago, the starch; \varnith-};iviiig. Milk and e-i;s, the casein and alljunien ; llesh-fornunt;'. Bacon and f^orlc zcith pease or beans. — P.acon and pork, the fat; warnn!i-t;i\ ini;-. Pease and l)eans, the legumin ; flesh-fornnni;. Bacon and rcA'-s". " Bacon, the fat; warmth-giving. Eggs, tile alhnmen ; lU-sli-fnrming. Li-eer and lHicon.~\\;\e^m. the fat; warmth-giving. Liver, tlie albmnen ; llesh-forming. It is necessary that all i;ood manaj^ers should know how to select the best sorts of meat, fish, and vegetables. Meat. — This is none the worse tor being a day or two old, according to the time of the year : it keeps good longest in cold weather. The flesh of newly killed healthy animals adheres firmly to the bones, is of a deep red colour, and contains a mix- ture of fat and lean, which gives it a niuiiled ap- pear Ance. Tl le juice o f the fiesh should be of a Prcparatio)! of /-jjd. 23 (lark claret colour ; and the flesh should 1)0 hrin, not flabby. It should be springy under the pressure of the linger. Fish. — In the inland counties it is often difticult to obtain fish that are perfectly fresh, as they should be eaten as soon as possible after they have l)een caught. In choosing fish, see that the gills are a britdit red, and the scales fresh-looking. The surest test is the smell ; for dealers have been known to colour the gills of stale fish, in order to (.lecei\e. If a fish smells pure and sweet, it cannot be stale. Vegetables. — The tubers, as potatoes and tur- ni})s. will keep good many months after they have been reiuoved from the earth. Green vegetables should, if possible, grow till you have the water boiling in which to put them. It is easy to dis- cover when they are faded and witheretl. by their colour ; for instead of being greens they become browns. IV. — PREPARATiOX OF FOOD. Any clever girl can make herself accjuainted witli llie way to prepare {)articular dishes, now that gootl cookery books are so cheap. A few hints 24 Domestic Econoviv. are all \vc can give here, besides noticing the various ways of cooking. A good cook should have skill enough to present every article of food in a tender and palatable form, without having caused an atom of waste in its nutriti\e properties ; and that form of preparation is most desirable which best accomplishes this end. Albumen, as it exists in flesh, has the same property under the influence of heat that it is so well known to have in an egg. The heat hardens it. Thus by quickly heating the outside of a piece of meat, a case or coating of hardened albumen will l)e formed, which will prevent the juices from csca])ing. Good cooks subject the joint at once to the strong heat of a good fire, or plunge it ir;i'.- boiling water, for about five minutes. That i:- lime enough to harden the albumen. The old principle of slow cooking to insure tenderness is still in force, but it is not acted on until the retentiuld ratlier put the meat in a frying-pan and cook it in that way. 28 Domestic Ecoiiomy. Frying. -Meats prepared in the frying-pan are hard and indi.Lrestibie. The best use of the frying- pan IS to wann up Ae^a-tablcs and to fry fish or to brown vegetables which are to go into the stock-pot or nito stews. In frying, a Htde dripping should be used ; but it sh..uld not be allowed to burn brown before the frying begins. All things fried should look a iuce crisi) brown. If too much fot be used, they will look white and sodden. \i the fire be too fierce, they will i,e black and charred. Fish. -Great care is needed when boiling fish that It be removed from the \\x^ as soon as it is done. This is kn..wn by trying if the flesh easily separates from the bones, and watching when the eyes begin to start out. Soups. -The French peasantrv almo.t live on what the English know very little about -soups The h-rench are the best cooks. They can make a damty dish out of almost anything. W-rv many of them lixe entirely on such things as we throw away They use and make the most of e^ ervthing that comes to hand. The great advantage of souj.s and stews is that any j^art of meat may be used in making them. Ihat which is too tough or rough-looking to be it Preparation oj Food. 29 prepared in any other way, will come in nicely lor this niethod of cooking; and it is very cheap. The basis of all good soups is the l^roth of meat. This may be made by boiling the cracked joints of beef, veal or mutton, and is best when cooked the day before it is to be eaten. After putting the meat into the pot, cover it well with cold water and let it come to a boil, when it should be well skimmed. Set the pot where it will simmer slowly until it is thoroughly done, keeping the pot closely covered all the while. The next day, when the soup is cold, remove the fat, which will harden on the top of the soup. After this add the vegetables and the herbs you use for seasoning, cooking all well tog^-ther. Before sending to the table the soup should be strained. In all families the manager should learn to watch most carefully against doing away with any refuse of food, till every particle of ^ji'oodness has been extracted from it. She should keep a stock-pot for this purpose. At least once a week she should place by the fire a sauce-jjan half full of water, and in that she should deposit her savings — pieces of bacon rind, bones from meat (and if she has none it will pay her to purchase a few), crusts of bread, and vegetables. The stock-pot must stand 30 Domestic Economy. by the fire siiiimcrint; tor many hours, then a little salt may he added to it, and it should be strained through a colander and set aside' to cool, when the fat should be taken off and set aside for fryinj;- or to be clarified. This li([uor will form the foundation of her soups, stews and i^ravies. One who has not tried it would hardly believe how much nicer these dishes are when made from "stock" instead of from water. Of course it invoA'es a little extra thou^^ht and trouble, but n«> good manager will grudge these so as to procure greatei comfort for her house- hold. Hashes. — Pieces of cold meat and fish may be utilized in the form of hash, either separately or in combination with potatoes or other vegetables. Vegetables. Vegetables are usually cooked by boiling ; pota- toes, however, are often jirej. ' by baking ; and when it is carefully done the result is very satisfac- tory. When vegetables are boiled, care must be taken that the process be not carried too far. As soon as the vegetable is soft it should be removed at once from the boiling water. If the cooking be continued beyond this point, the structure will be Pnparatiun of J'ood, .V broken tlown, and much of the vei;ctable will be dissolved in the water and lost. Potatoes, esi)ccially. should not be suffered to remain in the water a moment after boilini,^ has ceased. While boilin^^ the pores of the vegetable are filled with steam, but as soon as the temj)era- ture falls below the boiling point, the steam begins to condense, and the surrounding water is drawn in to fill the vacuum, and the potato is water-soaked and indigestible. To a less extent th'-' same is true of beets, carrots, and parsnips. To Bake Potatoes. — Choose smooth ones; wash, dry, and bake them in a (juick oven till they are done through, l)ut not baked a minute too long. They will not be really nice unless served as soon as they are done. To Boil Potatoes. — Select all of the same size, or nearly so ; thoroughly wash, and put diem in a pot or sauce-pan ; place it on the fire, and add enough boiling water to cover them. Cover closely and boil until their skin begins to open ; then pour off every drop of water ; replace the cover and set on the top of the stove to dry for five or more minutes before servii . A little salt, put in the water ten minutes belbre draining, improves the .V /^omtsd'c lie 0)1 om.. flavour and prevents the skin Jrom opeiiinj,^ until the I)Otato is cooked ihroui^hout. When potatoes art.' old peel them, and let them lie an liouior tu(j in cold water beture boiling. HRKAI). In civili/ed countries, bread is a constant diet, a part of every meal. It is called "the stall" ol" life." A man's trade c»r occupation is said to Ik- diat l)y which he " earns his bread," and nothing ^rives us a more alfectintr idea of misery and destitution than to say of a I'.imily, they are in want of breath If bread be badly made, unwholesome, and indii^esU- ble, the mischief will be in prop(jrtion to its uni- versal use. Very white l)reati and new bread should be avoided in every h(Hise : " seconds " or household Hour is best, and when wheat tlour was dear it was common to mix it with one-third barley-meal. This made an excellent Icat; which kept moist and was very nourishin,^. Barley bread was the com- mon bread of the peoj)le in many places at the commencement of the present century, and it is a great pity there is such a craze for white bread; but as girls are better educated, this craze, like many other absurdities, will fade away. You must rri juration oj . I; not think dark m* cimim' hrcinl n^ ' "xl rnni, it was jLjdod tnou^h lur our i;ia . .i.itlu'rs .1. I j^ramlmutluiN, wlin wire neitluT drunkards n«>i paupi-rs; and ju-rsdns \vlii> Iia\c littit- munry to SjH-nd "U^lu to (diisidrr how it ran \k- >i)fnt to the bt'st ad\antajL;r. The (luahty and kind ot lood in a house niu^l dipcnd on thr income. Theic i> no degradation or iiiiin"\' to heahh in lakiiij.; |iorriil,i;c ibr lireaktaNl, or eatini; I'Tiad made oi dark or coarse llour. A laborer with a dolhii- a (la\' <~annot hve ( III the s.nne things a^ a person witli a thou>and a vear; and il tiie money oUtii Npent on tea, tohacco, and strong; (hink were spent on lood, many a taniily would l)e heakhier and hajtpier. l!\ery woman oUjLfht to know how to make breath St.de bread makes exceHent cream or water toast, and i4()od ijudihni^s. When not wanted for immedi- ate use, it may be (hii-d in a slow o\en, and rolled or i)()unded into crinnbs. It may then be us(xi for pudchn^s, or for stufliiiL; lor ft)wl, or for breadinj^ meat or oysters, or for scalloped oysters. In makinj^- hash, at least one-third chopped bread crumljs is exceetlin^ly palatable. Receipt for Making Bread. — .Sift ten pounds of flour into .i large e:>rthen j->an. Making a hollow in the centre, put into it one tablespoonful of salt. 34 Pomfsiii I'.conomy. and <.nch(ai>c.l t.iM.>i..»..Mlul of whiu- sugar, liien ix.iir in Ki-''li>-'lly tlncf i-ints ..fwann wattr. u dik- ing in (lour tn.jn thr si.lrs .,f th.- h<.lr till ynii \\a\v a smooth hatter in th.- midM of ti.c Hour. Stir in one small cup -.1 yeast, cover witii a large plale resting on the dry tl..ur, aiul set it in a warm place- to ri>e-. As the rising lakes troni eight f.tweKf hours, the nii.xing i^ usually done in th.' evcnmg. Next ,- „-ning the l.atti-r will 1k' I'-und (-uitc- loamy. \. ah a knile, cut the th.ur into Uu; hatter until the whole l)ecomes a dough, which turn out on the bread-hoard, scraping the pan out clean. Now " mould " the dough well into a gooil rouml lump, whicli must he returned to the pan, covered with the plate ami with a clean towel, and stood in a warm place again, to rise a second thne, for an hour or two. The " moulding " consists in working the dough over and over, trom the outside inward, with the hands, and should he continued until the mass hegins to have a rough, broken api)earance. It- the dough is at first too soft, add a little more flour, until it can be handled without sticking to the board. If you can without difficulty keep the moulded dough sufficiently warm through the night, you /*rt/>(Uiitii'>i i'f J r,uL may pn-paiv ami inouUl it in iIk' t-vtMiiny;, instead of U-ttiiij4 th»' It.itttr staiul all niijlu t<> risi-. 'rhi.-n iiK' risinj; oi 1mii.;1i diirin- the iiij^ht will lir tlu- lirst risitiy, not tlif Mtond. When ihr (luiiu;h lia> n.->cii, i)lac(' il uii tlif lio.iril i^aiii. ami with a sharp tabU-knit'c or rh<)|)i)in<4- knitl- cut it tintrouj^hly in tvtiy (litvclion. i'his lets (Jilt the gasis and makes tin- bread whiter .iiid iiKire tcmler. Cut otl portions oi' suitable si/e. and shajte tiu-ni into loaves, workim; the dou^h well, ill order to under it hnc-^rained and hx'o troni holes. I'lace the loaves in welldjultered baking pans, cover with a cloth, and set to rise once more. As soon as the doUi;h bej^^ins to rise and appears sjjon^v when touched with your lin^a-r, score i.ch loal" tVom end to end with a sharp knite, and then place the pans in a lu^t over, to bake. Alter an hour or more, the bread may be tried with a knit- ting needle. If it is " done " there will be no dough adhering to the needle when drawn out. Then remove from the oven, turn out the loaves up ai a clean towel, and let them stand until thoroughly ci>Ul before putting away in the bread box. »A 3^> /h>ff/rs//r ]'.(0)io})iy \'. — II IMS AM) Hi: 1.1 s. sim- Oncc: or twice wv. have mcmi< nud the word mrri))o;. It nuaiis kcepiiii^ tliin-s near the boiling point without letting them Ix.il. MoiJino- too last wastes the Ibod l)v boili ng out the nourishment and e\ajiorating it — sending it up the chimney, which ran do without it and it makes everything tough. ICven vegetables are nicer when ojoked gently. A great deal ol" pains is taken I people to teach how to cook bv tl measurer — a thermonu ter. \V hot and )}• many good le })r- a variety of things and near a tire. Coxer it in warm weather in such a manner that tlies may be excluded whilst air is admitted, and watch it tVom time to time. It will be the housekeeper's chief business to provide sound, nourishing, and enjoyable food, not only because it is a reciuisite to good health, but because it is a promoter of home happines;- The thought of the daintily spread table at home, with all its brightness and comfortable belongings, will quicken the homeward steps of those who are abroad, when their work is done. %\ I Hints and J hips. 39 The table should he neatly si)rea(l with a white or colored ■ loth ; and j^reat pains should be taken to avoid making slops, i^rease spots, or creases upon it. I-'very article needed should be placed upon it with nicety and care, in the most convenient {(osition. We should carefully regard the wants of every one around us, and he so attentive to them, in passing all they need, that they will ivt require to ask for or reacii after anythin.^. We should be careful to handU' our knives, forks, and spoons properly, and never to carry the tood to the mouth with the knife. We should eat tidily, not scattering our crumbs ; cleanly, not soiling- our clothes; quietly, nt)t making any unseemly noise ; and slowly, not hurryini; over or bolting our tood. W^e should not put too much into the mouth at once, nor sj)eak when our mouths are lull. If we tind it necessary to cough or sneeze at the table, we should (juickly turn away and place the hand before the mouth, to prevent uni)leasantness to others. It is a good thing to eat with a cheerful, cjuiet mind ; noise and rough behaviour should be banished at meal-times, but pleasant chat ren- ders the food a greater refreshment. TART II. CLOTHIXCi. I. — PlKI'oSIS AND AdaITATKIN OK Cl.OIH I N(;. The use of clothing; is to eiuible the body to keep its inside warmth at the same regular temperatvire in all climates and seasons. If two substances be placed close together, the one i)eing hotter than the (»ther, the colder one will keep drawing heat from the hotter one till their heat is the same. If the hand be placed on a cold sub- stance, the warmth will l)e drawn from the hand into the substance touched. And if the cold sub- stance be constantly chanj^ed, more and more warmth will be drawn from the hand. When a mother wishes to cool a baby's food she pours it from one vessel to another ; and as each vessel draws off some of the warmth, the food becomes cooler. In like m.uiner, if the body were naked, the cold shifting air would carry off the inside warmth faster than the carbon and oxygen could create it. The body needs the power of keeping oft* all excess of cold. It does this by the use of additional clothing. (43) 44 /)oi>ns/ic Juo>io»i\'. In cold countries tin- Ixxly rc(|uircs si.'VCTitl layers of thick clothiiii^, so thick that the air cannot pciu- tratc it to steal away the inside warmth : the colder the air, the thicker the clothini; necessary. Those parts of" the hody which cannot be so protected Ire ([uently lose all their warmth, and the Mood freezes In these cases it is not uncommon tor the Irozvn part to break off, such as the nose, the ears, the toes, and the fiiij^a-rs. The heat of the body must be kept very near 98° V. A tew decrees up or down make a ureal difiference to healli:, and may even endani^er life. Sometimes the atmosi)herc is much hotter than that. When this is the case, the body needs the power of coolinj; down all extra heat. It does this by baihin;^ its surface with moisture. It cools down the heat just as we i)ut out a the by water. As soon as the inside temperature becomes too high, the body begins to bathe itself in perspiration, antl l)y tiie fluid passing into a state of vaj)our, heat is taken up and the blood cooled. When this is prevented or driven back, many kinds of disease follow ; fever is one of them. The principal use of clothing in hot countries is to shield the body from the outside heat — it is a sort of tire-screen. It should be thin, light and loose. J^uyposis aiit/ Addf'tiition of Cloilii)i::,. 45 It srcnis >Uans^<- to us. wIku ur tii>t l<.un llie fact that t<)li)urs \\,\\v .1 v;rial dial t'> (in with licit .111(1 ci'Ul. P)laik and all dark roluurs li.ivi- tlu- pi-wrr of ahsDrl'injL; ' t t.ikiiii; in tin- luat to tluni- sclves ; whi' wJiitf and .ill lii;lit colours have the powfi" ot' nllfciin^ or tlirowinn Inuk liral. It black clolJK's arc worn outmost, tluy have the jxiwcr olalisorhitiL;; the >un's r.iys or othci' external heat, and ot" torniinjL; a warm casing aiDund the bodv, which is most desirable in winter. It' white clothes are worn outmost. the\- repel the outside heat t'rom thcnistKcs, and so ki.ep it oil the body. This is most desirable in summer. Thin tl.mnels shcnild be worn next the skin in summer. Beini^' porous, they allow the ])erspira- tion to pass through without ,i;ivinu such a chill to the skin as linen dues. Thick flannels should take their j)lace in winter, because wool dcjes not carry off heat well, and it is a j;()t)d protection from cold. In temperate climates the temperature is never so high as that of the blood : so in some measure the body needs protection ai^ainst out- side cold in all seasons. Too much clothing, by causing the skin to perspire freely, makes one more liable to take cold?:, wliilst undue cold lessens vitality. 4(. Po}}u\sti( I'AonomV' maU'riiil thai tii(Hit nt \va>liin,u will do it no harm. It is of the hi.ulu'St i:n|ioitaiu-r that the tcct W Nvanu and di\ . Stockings should he soft anhould he of wool, which .uives the greatest waiinth in |.roportion to its weii^hl. and the ctanitiTpane should he lither equ.il lo a blanket, or a blanket should hi- substituti'd lor it al ni.i^hl. If then- be loo nnich warnilh the hoily is relaxetl, the skin made sensili\e, and health is inii)aired. it too little warnUh, the body is unnecessarily wasted by loss of heat. Tne old rule is, however, a itjood one; vi/., to keep the feel warm ami the he.id e<-ol. Hence the numb'-r of blankets t(j be n-^rd must varv with the weather and season. \'oung children and old i)eoi)le need more cloth- int; at ni^ht than those of middle a.i;e; and in winter the most is recjuired, for all aj^es, at about four to six o'clock in the morning, when the cold is th.e greatest. The sick demand great consideration in Pio/)(KSis ('N(/ .U/dp/d/tof/ r'/ ( 7< '////// ^,^ 47 this mailer, ami usually uvid nmrc cldtliiiiL; than those who air well. The iiii^hl-ilit>-s, should heot cotton co\ered liya woollen dress, fir ot otti )n only. The \ try youn^ ami the aj;ed sln>uld have llu' luruier, ,in>Uistir /\it>ih>))i\'. It is tlu' (Int\ III t\( r\- i.nc tu look as nicf and as pretty a.s she ^\\\\ ; ami each !>li(.iil(l ^ttidv tlic tilings vvlurli suit li< r lic-t. ill ordrT lo v^wk- plfasiiic to those wliK l(i\c her. I'reshness i^ the ^icat * harm in all t( in.ih- cldthinn. II. — (;i.i..\M.i\i:ss i.\ CLOTH IXC. A t^i'eat deal df the inipniily hmu^ht to the sur- lace "it the skill is ut" an oily, greasy nature. This is altsoihcd 1)\- the clothing worn next the skin, and causes the (hit .vhich settles from the taitsido to stick to it. ("lothini; thus soon beccjines soiled, and sliould lie lVe(|Uently chanj;ed. In sek'ctiui,'^ clothing tor work, preference should ite miven to material that will wash. lUii a good deal ol the miter clothing of men and hoys will not bear washing without injury. It sliould be brushed carefull)- and often, anu any .spot of dirt or grease removed and all unnecessary stain avoided. (ircase sp(Jts may i)e removed by putting blotdng or other poious pa])er upon them, and over that a hot iron. Tin heat of the iron will draw the grease from the cloth into the paper. If it is not all re- moved by the lirst trial put another clean piece of ^ C/(it,i/i)itss in C/ot/tini;. 4'^ I>aiKr..n aiul ivp.Mt tli.- process. A litil,. tailor-,' chalk or niajLjne^ia. si rajud ovff a .t;u-ahe spot ami Ictt Un- aw hilt', may draw out the .iircasf. licnziiu' is ail c.NccIlrnt i Uan.sin,^ medium, il tho whole articlfcan be saturatrd ; hm it Ua\tN a mark the size ol the application ii it is riiMu-d or ixMircd upon a sj.ot. I'aim may l.c n nuntd irom clothing by the use of tiupriitiiie. To remoxe ink spots, wash immediately in <-old milk. I'riiit stains may be removed by washinj; the spots .It ..nee with boiling water; and tea uv cofiee stains by means ol pure cold water, applied i;n- mediately with a sponj^e. Washing.— Cleanintr clothes by washing, though etilectual and necessary, is not i)leasant work. It is hard t.. remove what laundresses call "flesh dirt-; ami if the hands are not seasoned to the soda and water by habit, thi skin becomes tend. . and breaks in the rubbi- There have been many inventions to supersede this rubbin,., as washin- powders and other receipts. AP ashin^r powders, however, contain lime, and • n.f injure the fabric of the linen It is said that it uues not do so n. .re than much rubbinjr. This may be true where the tlunirs are very dirty, but lime makes them drop into holes all over. ^ The 50 Donuslic Economy. lalxtur of wasliing has been greatly diminished by thf in\(.ntion of washiiii;- macliines. Washing Materials. — The first t;ieal lutes- sarv for washinu is nkntv of soft water; and vvliere this cannot be had, the trials of the washing; da\' will increast,- ten-tbld. The best water is the rain water, can,i,du from the pipes placed around houses, o'' bv other means. Hard water is that which is procured from the earth. It becomes hard by imbibini,^ the j)roi)er- ties of the soil through which it passes. The chief of these are lime and sulphuric acid. It may be softened in various ways by the use of alkalies. The common alkalies are soda, potash, and ammonia. They are tiie salts found in the ashes of burned ve^^etables and sea-weed. Tliey have the power of neutralizing; acids, and of absorbing grease. In washing- the hands in hartl water, the various properties of the soap and the water do not unite. The suli)huric acid of the water destroys the power of the soda in the soaj), and the lime acts upon the lallow or oil of the soap, antl the whole floats about in white Hakes, without uniting. Blue, a preparation of indigo, is used by laun- dresses to counteract the yellow colour imp:irted to the linen by the use of soap and soda. Cltwiliiitss in C/oihinq-. 51 • S/an/i is us(-(i t(» stitien linen and muslin. A piece of alum should be dissolvetl in starch in- tended for dresses and jjctticoats ; thev will not then tlanie if fire he applied to them, hut onlv smoulder. How to Manage a Washing. — The labour , ^^;///V/;', and n')isi)ii^. Firstiiig consists in soaping and rubbing the clothes till tiiey are clean — every article on the riirhf side. One piece of the garment should be rubbed against another piece, and not against the 52 Domestic Economx. '1 hand or fingers. The more soda there is in the water, the sooner the hands break. When the clothes are well washed all over, they should be turned and wrung out. Seconding is to do in fresh water, on fhe wrong- side of the clothing, what was before done on the right side. Boiling. — If the vessel in which the things are to be boiled is of iron, it should be lined lest it should iron-mould the clothes. A hoop should be provided, a little larger than the boiler lid, and a bag, made to fit the vessel, should be sewn round it. In this bag the clothes should be boiled. The boiling water should have a litde soaj) in it, and just a squeeze of the blue l)ag to give the clothes a good colour. Only white cotton things should be boiled ; coloured things will fade, and woollen things and flannels shrink up in boiling. Clothes should be carefully rinsed in clean hard water tinged with blue, and afterwards wrung as dry as possible, and dried in the open air. Good washing may be spoiled by bad drying. Coloured things, likely to " run," should be rinsed in water into which a handful of salt has been thrown. Clear soft water should always he used to wash flannels, and the different waters through which . C/can/i)icss in Clothing;. 53 they are washed and rinsed should be as near the same temperature as possil)le. Il" obhijed to use hard water add to each gallon of water, hah" a tablespoonful of Ijorax, which has the j)roj)ertv of softening liard water witliout injuring anv fabric. Soap should ne\ er i)e j)Ut chrectly on tlannel gar- ments, nor should they be rubbed either on a board or with the hands. Nothing thickens wool- len fabrics more (juickly or makes them lose their soft, tleecy feeling than rubbing, which causes the points of the small fibres to become mattetl and tangled together. Prepare- two tubs of strong soap-suds as hot as the hands will bear. Shake each garn)ent to rid it of tlust and wash only one at a time, for if allowed to become cold and then hot while wet the Wool will certainly shrink. Souse up and down ; sijueeze rather than wring from one lather to another. Rinse last through clear soft water, squeeze out, shake lightly, and hang in the open air with the thickest parts up. Wheti almost dry take down and roll up tightly and smoothly. The garments n^ay be pressed with a moderately warm iron. In washing black woollen hose, water must be used in which nothing else has been washed before, 54 Donusiic JuoitoDi v else it will l)ec()im' covcri'd with imsiyhtlv lint. There is a (litlerence of opinicjii as tf) whether hot water causes the colour to chani^e more than that which is moderately warm. (kncral experience is in fax'our ot" the hot water, hut in any case the pieces must be (luicklv handled. Folding and Ironing. — When the clothes arc "on the line," the worst part ot' the washini^ busi- ness is o\er, unless the line or the pc^s are dirty, when the clothes may need washinq^ once attain. Lines and pegs should be kept in some clean and secure i)lace, and not left in the drying-yard longer than necessary. When taking in clothes, an apron with pockets, or a lap-bag, should be worn, into which the pegs should be dropjoed, instead oi being thrown on the ground. After the drying, the clothes should be brought to the folding-table in a l>asket, turned to the right side again, damped by gentle sprinkling, and folded cl(xsely together, that the damj) may be ecpially a}>s()ri)ed by every thread. Alter damp- ing, they should lie close together in the basket for some h(Hn*s ; for unless the danij) has time to penetrate, they will not iron well. Articles of wearing-apparel should be ironed. • — The object of ironing is to niake the surlacc Pure Air, 55 smooth. A sinottth suilac*' does imt priseiit so many iiTcmilaritics to catch the (hrt as a roiii^h one. Clothes not thoronij^hly rinsed from soap and soda will readily scorch under the iron, and also turn yellow. To prevent starched thino^s from stickinj^. a small piece of borax, or a little white sugar, should be dissolved in the starch. Some people stir the hot starch with a tallow candle for the same purpose. Washing and ironing demand from us much pains and trouble; but the comfort of clean clothes to ourselves and tiiose we love, more than repays us for both trouble and j)ains. III.— PURK AIR. We have said that the especial work of girls and women is connected with healthy, hai)j)v homes ; and we ha\e seen some of the ways in which that work is to be cKjne. Mow can the heart be light and glad, the brain clear and clever, and the body active and strong, when they are constantly under the inrtuL-nce of a slow poison ? For we have seen that we are exposed to the risk of poison every- 56 Dovusfic licouontx. wlu-re — tlu.Tc is poison \\\ imj)ro|)C'r food and tlrink, poison in impure air, and poison in dirt. It is (|uite as necessary to liealtli that we siiould have pure air to breathe as that we should liave good food to eat; and yet how few people there are who really seem to l)(li(\e this! Tiiev rise up early and ,i»-o to bed late, in their anxious toiling to secure the onr bU-ssing. whiU; they utterly disre- gard the other. How do they .show this? They are indilTcrciit about the things which sjjoil the air around them. Let us notice what these things are. Everything that makes the air smell badly spoils it — odours from chemical, candle, and gas works, trom tan-yards, from slaughter-houses, from pig-sties, and from stables. \'et peoj)le often choose to li\e in houses where no other air is to be got. They say it is "handy," or "cheap"; forgetting that nothing is so dear as that whicn injures the health. Then people are often indifierent about the drainage of their dwellings, a' though every im- jierfect dr n"ii or sewer gives out j^oison. Often all the drai leading from a huge number of houses lead into one common cess-pool (jr pit, from which poison-vapours art- i<.ii>i.iiitly steaming back up the pipes into the tlwellings. Pior Air. 57 17 Thcv cannot l)i' smelt duiin^ the d.iy, perhaps, when the niovins^ wind j^n-ts in through the open doors and windows, and shifts tl)cni ; hut in the niijht, when tlie house is shut up, the iiuuates. who are all hel|)lessly sleei)inj4, l)reathe tiie poison over and oNi-r as^ain, and wake >ip with headache and t as soon as water. It can be soiled fnttu without, by dirty streets, sewers, smoke, and many other things: it can be soiled from within, by dirty walls, Hoors, carpets, curtains, and by dust." The fine-art of ketping the breathing ni> puy>- ivithont causing a draught is called ventilation ; 5« Douustic Juoiioiiiv and a very (lifticiilt art it is to inasti r. dcvi r iiu-ii have spent a nood part olthc-ir lives tryini,'- tn solve the i>r(.ljk-in, and have passed away leavin_i( their work still inconi{)lete. At one time it seemed easy enough. Pecjple said: "Make- some holes in the floor lor the pure air to ^et in. and some Ik.U-s at the top lor the toul air to j^et out;" hut this did not do — it was found that the feet and lei;s were exposed to a continual draught, and were always cold. Rut what reallv is a drau.^ht ? A draught is causwd hy a c urrent of fresh or Cold air passing through a rtjom — in at one oj)en- ing. and out at another. As the air of this current is colder than the air in the room, all who sit or stand in its course receive a chill on those parts touched by the current. Colds, and the evils re- sulting from colds, are the consecjuences — coughs, iu-onchitis, neuralgia, sore throat, rheumatism, in- flanmiation. The greater the difference existing between the surrounding temperature and the current intro- duced, the greater will be the danger. ]f it were possible to heat the air all around us to exactly the same degree, a draught would v\o\ be felt; but e\en then we should sutfer from oon.tact with, onf- si(k' air. Pidf .lir. 59 It is imuli tasitr to krt'p a small rouiu well ventilated which is used only hy a lew ixfipic, than it is to do thu sanu- tiiinj^^ lor a laiine (jue which is iisL-d by man\-. l''or chuftvhes and large buildings, tlu-rc are all sorts of conijilicaled con- trivances; but with thcni the houic- manager has very little to do. It is (juite possible to keep a dwelling j)ure and sweet if the windows opiii at the t )p and bottom, unless there be something utterly wrong around us. First, the home manager must see that there exists nothing outside the dwelling likely to poison the air before it gets inside — no crowded dust-bin, no stagnant pool, no decaying heap of rubbisii, animal or vegetable. The best way to get rid of such refuse matter is to burn or hiry it ; it can do no harm under the grountl, jjrovidcd it be buried where it cannot contaminate a well or other water supj)ly. Ne.xt, it must be sten to that there are no drains or dirt inside the dwelling that will j)oison the air when it docs conn- in. Keep nothing within to rob the air of its lifc-gixing properties, except yourselves and your fires. Ks|)ecial care should be taken that the cellar aiv.! n.-mtrv .are kep.t sweet and airv, and that there are no foul smells about 6o Domi'siii Econoviy. thcin ; otlu-rvvisf, iIk-v will taint tlu' air <>t" the house and the food, and they may ])rodu(;t.' dis- ease. Cellars should l>i- well white-washed, and \\i) di'ca\ins4 matter or i"ul)lii>h allowed to rt-niain in them. The parts ol tin- dwellini; which are not usualU- sien nni>t be kept clean and wholesome, as well as the li\in!L; rooms. Then, to get the foul air out. Accustom yoursehes to kcej) the upper sash of your win- dows open a tin\' chink, nii^ht arc! day. \o\x need not kar a draught: the pressure of the toul air pushing "Mt, hacki-d hy the (^old air pushing m at other oi)enin3Li[s, will pre\ent the outer air finding room t" ^< ' through. If \'ou think it unsafe to leave the window unfastened, then l)ore a row of holes with a gimlet all aloniL^ tin- iij)i)t'r part of the frame, and this will answer nearly as well. Now about letting the pure air in. This will eause you the least trouble: for it will come in throuji4:h every crevice, chink, slit and key-hole. It must till the i)lace of the warm air rising up ; and if every part of the house be i)ure and sweet, this is generally enoUi4h. Vou cannot get the loul air out faster than the cold air will force itself in. liut if the house be not all vour own, that is not enousjh. Vou cannot make sure that the air in Personal C iianlinecs. 6i other parts of the house is pure ; other people may be less particular than you are. When you tear this, open the b(jtt(»m sash every now and tlu-n, and let the pure air in from the outside. Miss Nij^htin^uile says: " Always air your room from the outside, if possible. Windows were made to open; doors were made to shut. Doors open into passages and staircases, the air of which is used by every other person in the house. Very often by setting open the door of a sitting-room you only admit a rush of air more impure than that already existing : then air your rooms with outside air." IV. — PERSONAL CLEANLINESS. Tiny atoms of decaying matter, called dirt, are continually floating about in the air, and not only are drawn in with our breath, but setde all over our bodies. If dirt near the dwelling be intoler- able, dirt on th( body is still less to be I)orne. The body has various ways of getting rid of all internal refuse matter; the ooison- vapour which is formed by the carbon in our food and the oxygen in the iiir is breathed out. Other imj)urities are washed out of the body by perspiration or sweat. 62 Dohu slii Ji< oiionix. \''>u iciiu inlit I- til. it tin- list i>r perspiration is t(» p.issini; tVoni the Ixuly it washes out helore it any inipurilii^ it niav tind in its way; and it is said that as imich as a (luartcr of an ounce of solitl decaying matter is thus putrid of every twciitv-lour horns. To enahle the perspiration to pass hom the body to tlic surface, the skin has been provided with a number of tiny openinj^s called pores, which ire the mouths of little glaiuls. Some of those glands secrete or form the sweat, a\u\ others an oily mat- ter which makes the surface of a health v skin smooth and j;listeninii. They .ire set so thickly together that on some parts of the sm-face as many as three thousand of them are lound on a space that a shilling; would covt r ! .So numerous are these lubes, that if they could all be taken out of our l)c»dy. fastened together, stretched out and measured, they would be found to be about twenty- eigiit miles in length! From these millions of tiny tubes the perspira- tion llows. Sometimes the pores or oj)enings are stopi)eil up by dirt which has settled on th.e skin. and so the i)erspiration is driven back again. If Ptisotnil C '/(iDiiini Jiitr iiisidf the body; if" tli'' impmity iciiiaiiis near the surlacc of the >kiti. it unites witli thr dirt which l»l(JckN tile mouth ol" the poic. The matttrs which thus -,ti)p up the pores mav rx- cite iiirtamuiation. pimpKs and hh)tchcs arc iornu-d, and the >kin docs not heal till the poi-oiious stutl' has ilischarv:ed itself in the shape of niatter. When tile i)ersjjiration is not interrupted, it eva|)()rates outside the skin, and leaves ilu- impurity on the surface, to he removed hv the hands. The impurity to he j^ot rid of on the hotly tiithct comes />■ ),' ;. A///, washetl to the smface hy per- spiration. 1 /.,; .,ii/ioi((, havinj4 settled on us in dust, or bc' w uirirted to us hy somethinj^ which soils. Thc;,o impurities are not to he •^ni rid of without some j)a!ns and utuible ; but it we once brin}4- ourselves to see that the body will suffer from lack of cleanliness as much as from lack of good food, the trouble and pains will i)e ^dven without mrudi^ing. The only effective w.iy of cleansing the skin is by the />7Y' usr of 7cattr. A daily bath is an inex- pensive luxury, and wherever it can be enj(jycd the comlort and health ilerived from its use will more 64 Domestic Economy. than rcjjay any amount of trouble or sclf-clcnial it occasions. Where there is a |)roj)er sense of dehcacy and self-respect it wvf^fX be UKule no difficulty, e\en in a house wliere e\ery room is occupied ; and the givinj^ ujj of a selfish pleasure or hurtful j^ratifica- tion by one member will jjrovide the necessary vessels and towels for a whole family. Where the difficulty cannot be overcome, each person can yet thoroughly wash the body every day witli a piece '^<' coarse tiannel and a little water. One part should be washed at a time, and the skin briskly rubbed with a coarse towel, and then the part that has been ojoerated upon should be cov- ered with its clothinjj. The skin must be cleansed, unless you wish to coat yourselves over with a filthy varnish. The hair should receive a good share of atten- tion. It is a Ix-autiful ornament, when beautifully clean. It should be freciuently washed with a litde bora.x in the water, and the daily combing and brushing should never be neglected. The nails and ttith sluaild l)e cleansed with a brush. If the nails were kept nicely cut, the ugly black rim of dirt so often seen round pretty little fingers and thumbs woukl be done away with. Clean iiii^ the J louse ^5 To Clean Hair Brushes. - l>ut a tablcspoon- ful «jf ammonia into tf[)id water, and ciij) the brush lip and down until it is clean ; then dry with the bristles down. A te.ispoonlul ol" soda dissolved in the water will do instead of ammonia. v.-ci.K.\xiN(; THi-: iiorsi-:. It is a very tlilticult matter indeed to be only a little clean. A j^reat d.-al ol i)ains is exi)ended and trouble is taken, and after a'- one is in much the same state as those who are very dirty. Teople who are a little clean have a grand turn (uit every week — generally (.n Saturday — and leave all such business to that one day. People who are alto- gether and thoroughly clean, are tho>,c whose habit consists in keeping things clean when they are clean. These people go through their work regularly, dividing it so that .some portion v,\ it falls to each day of the week. No matter where they may be working, the f.ther part of the house is sure to be in neatness and order. They remove the din and dust of e;'.rh day ; they know it will not be so easy to do that when 66 Do)nes(ic Jiconoiu v w it lias been allowed to accumulate two or three (lays. Tliey are careful to avoid all slops, s])lashes and dirty foot-marks; to remove all stains or soils as soon as they are made; and to remedy all little upsets or accidents as soon as they occur. There are two kinds of dirt in a household — ivet dirt an Uousekeepiu^^'' (St. John, N. B., 1S82): " I he^in by opening as many windows as the weather will permit. Next, I dust all chairs, stools and small furniture, and set them out in an entry or in the next riKJin. Then 1 remove all books and small ornaments, duHtin- them as f i!o so, and generally puttuiK tiiem on some light stantl which has been carried out. Then, 1 68 Domesiic Econom v shake tin- tal)k'Covtrs and take tlitin away, shake the curtain tokis and pin them up, and with a Sdft cloth wipe Ihoiil(.l be washetl out every day and scalded three tunes a week. In hot weather the scaldini; should i;ike place every day, and the utensils sunned if possiiiie. Wash- cloths should he wrunj,'^ (Uit in boilini,^ water every other day. Without this they soon become offen- sive. .Shoes and other articles of apiiarel should not be left lyinj; about the room to gather dust and look untidv. Soiled clothes siiould never be left ClriViini^^ the House. 71 in .1 slccpin^-rooin. 'lliov contaminate ilu- atinos- pilLTf. WluMi all those precautions are closely followed there will he ik. trouhic with the close, inipleasant otl(.r that une finds olten in even handsome and apparently well kept bedrooms. Such malodors are not only disaj^^reeable, i)ut i)ositively unwhole- some, especially lor delicate persons ami children. Scouring or Scrubbing Floors. — A room must not be wetted till all the dirt and dust have been removed and earned iaeav. It" boards are allowed to ^et very dirty, they are very hard to clean. Soda makes b(jards yellow; soaj) makes them black. Neither shouUl be used unless to remove ,^rease spots. A little clean sand is of use when the lloors have been nej;lected. Nothing stains i)v discolours boards sooner than dirtv water. As soon as w.iter ),a'ts too dirty for the hand to be plainly seen in it, it is unfit for cleaning ; change it. The boards should be first swilled with water, then scoured briskly with a hard brush the way of the grain, .-\tter the scouring-, wash over again with water, aiul dry thoroughly with flannel and house- cloth. ...I,: Cleaning Furniture. — Plain deal '■ wood furniture can be best cleaned as boards are 72 Dovicstic /uonotH Y. cleaned. Wherever there is paint, soap and flan- nel should be used, but no brush. Most furniture now has a polished surface, and needs to be rubbed that the i)(,Ii«h may be kept up. The best things for cleaning and polishing furniture are bees-wax and turpentine, lin.. ed .,il, and "elbow grease." The bees-wa.x should be pared into very fuie shav- ings, put into a jar. and covered with turpnitine and left t.. stand some hours Ix'fore being used. It should W well stirnd, until it is as soft and smooth as butter in sumtner weather. If it be too thick, or improperly dissolved, it sticks in little lumps all over the furniture, and is very hard to remove. lioth the linseed oil and the bees-wax prep- arations should be applied with a piece of coarse flannel, and the polishing done with a dry cloth. Cleaning Metals. -All the metals used for hou.sehold utensils are cleaned by polishing; they are //;/, copper, brass, and iron. All tins may be cleaned with uliiiin^ir netted with water into a paste, and j.olished off with a dry powder of the same. Rottenstonc and oil are also used in the same manner. JUass and ^(>/^Av- articles shdld be cleaned with brifk dust, or rottcnsione and oil. It xNas once common to use vitriol for cleaning copper, but it C7eaninii ilu- /fousi\ 73 is a (I inj^rcrous Ii(nii(l. anilver uas well rubl.e7 ,• ne.xt folU.wed the - mce-plates and veKetable-di.shes ; tlien tiie plates, and then the nie.it-platters — if needful, we chanj^e the dish-suds wlien we came to plates and platters. The dishes v\ > re rinsed thiou-h the clear water, and put to drain, and when .ill were washed, we be,i;.m .it those which had drained the longest, wiped tl, la and i)ut them in iheir pi;; s. The tins w e washed alone, aiu! then the cook inj< aeiisils ill cle.iu suds. Next tiie dish-cloti md Cleaning the I louse 75 towels wcri' washed in clean water, and laid in the sun, or liiniK upon a '1< frame behind the stovr. Thedish- pans and sink w v .11 cleaned and the table wiped ; and really it s. en as if we have doni- the work nicely in the time which 1 have used in describing; its order." — Fnmi Mi)rrow's '' Practical C.uidf to llousckccf^iu!^:' Care of China ind Glassware. — One of the most important tliinj^^s i> to season .i,dass an«l hina to sudden chan^K-s of temperature, so that ilic , will remain sound alter exposure to sudden heat or cold. This is best done hy jijacing the articles in cold water, which mu.-.i gradually he brought to the boiling point, and then allowed to cool vt ; v slowly taking several hours to do it. The com- moner th( iaterials, the nu>re care in this respect is required, as the best glass and china is always well seasoned and annealed, before it is sold. If the wares are properly seasoned in this way, they may be washed in boiling water without fear of Iracture, excej)t in frosty weather, when, even with the best annealed wares, care must be taken not to place them suddenly in too hot water. The gilding on ( hina should not be rubb. d with a cloth of an\ kind, but the articles should be merely rinsed first in hot and afterward in cold water, and then l i to tlr.iin till dry. If the gilding is very dull ai.- reciuires 76 Dofneslii Econouiy, , at III polisliinj;, it may once or twice a ye.u- he rubljcd with a soft wash leather and a little dry whiting. When the plates, etc., are put away in the china closet, pieces of j)aper slmulcl i)e placed between them to prevent scratches on the glaze or painting, as the bottom of all ware has little particles of sand adhering to it, picked up from the oven wherein it was glazed. The china closet should be in a dry situanon, as a damp closet will soon tarnish the gilding of the best crockery. In a common dinn«'r service, it is a great evil to make the plates too hot, as it invariably cracks the glaze on the surface, if not the j)late itsell. We all know the result — it comes apart; " nobody broke it," "it was cracked before," or "cracked a jt.ng time ago." The fact is, when the glaze is injured, every time the " things " are washed the water gets to the interior, swells the porous clay and makes the whole fabric rotten. In this condition they will also absorb the grease, and when exposed to further heat the grease makes the dishes brown and discoloured. If an old, ill-used dish be made very hot indeed, fat will be seen to exude from the minute fissures upon its surface. These latter remarks apply more particularly to common wares. I'AKr 111. HHALTII AND SirKXI'.SS. I. — CaISKS Ol Sl( KNKSS. There is scarcely any sickness or sutVeriiiji: which could not have been prevented, thouj^h we are ijuite unable in many cases to trace it rijtjht back to its i)ej>:innin54. Thrri- have lieen ^iven to us certain /(i7iS of health — unalterable laws — laws with regard t<> our work, our iood, our ilrink. our exercise, our recreation, our everything;. We can- not infringe one of these l.iws without injuriu).,^ ourselves; ami if' we ;Utemj)t to do so, we must suffer. It is very sad that so few people take the trouble even to find out wiiat these laws are. They take for more jjains in learning to mana^a* their tools, their plants, their animals, and their journeys, than they do in learning; the laws of health. Very much of the household health depends on the mothers and sisters, but Dr. L.mkester says this of them : " Information as to the laws of health should be ^iven to i^irls. It is the girl that be- comes the mother. Half the children born in (79; 8o Jh)t>u Siii liioiioniy. Kiii^laiul air Ik I- .IV iluv rtach ihr a;4r ni live: ami 1 liavc- n.. hcsiuttion in NayinK tlial this Vuy^v mor- tality is due-. n..l f. ( ruflty and vice. Imt to ii^nor- ance. One ot" tlie greal causes ut" the prevahmce ul preventable disease and death is the nttrr /[anor- onci o/ JemaUsiA the laws which govern iiealthy lite." We do not mean to sav that it is always our own fault \\ we are sick and sutterini; ; hut it is almost always Simnbody's fault. There are lite-long suf- ferers »Vum injured spines, iliseased bones, and lameness. These ailments have most likely been caused by iUiiihnl. .uul 1 have- never heard of an accideiU -'f any kind that cuUl noi be traced to somethiuj^ wronu in someboily. There are sulferers tVom various levers and intec- tious diseases. All thesi- diseases lu^Knn where there were toul air .md l)ad drainage; and no matter how tar ..r widely they may spreail, if they hail not been allowed to begin, they could have ilone no mischief. Those who neglect ventilation and drainage have much to answer lor. There are those who are laid early in the grave by consunii)tion. th«ise who sutler Irom iheuma- tism. trom neuralgia, trom intl.immatory attacks m the chest, throat, and hmgs ; yet all these diseases Omsi's of Sickness. 8i probab'v beiiian in a coKl, i)(.rha]>s imprudtiuly cauijhl and then ncukrtcd. Again: tiicre arc those wlio sutler iVoni iniernal diseases, conipiaints ol' the stoniarh and liver; and most (»t" these nuiy be traecd to m\ improper use ot the gotul thini^s tnxl has |Lii\en us for our tood, — takinj^ in excess that which is only needed in moderation, which is really gluttony. Then tlure arc those who sutler in almost all other ways because thty caimot mt the neces- saries the b(»dv rerjuires. They cannot ju;et them in infancv an»l childhood, and s.) they grow up weakly and ailing, and are thus hindered tVt»m procuring them tur themselves atter their child- hood is over. And surely this is somebody s fault too — somebotiy is selfish, or ignorant, or careless, else in this well-stored world of ours there would be mure than plenty for .ill. We are all apt to forget that our doings have an intluence upon ihe well-being of others. Of all impruilences there is none so culpable as that which briuj^s suHering on ourselves and others. This impnidenee is generally the result of careless- ness and forgetfulness of the followuig facts. The iKxly is less capable of re?^fisting disease in any form when il is exhausted. A j)erstjn who :-, r Pomistii Juononn I himuiy "I' wcarv inucu nioii- interuouh t w hi) is satis onl( r a sii-k roiiin w likc-ly t" taki- an tn.iii cold, than < tra- il. Nil (tile shwnUl itli an cinptv sKmia'-h. "r ailcr hsoriU 1. <•'■ t'» ^nt**'' t'lr.l and iftVi>ht vidlt'iU iM-itisc The iui citnuu'iii ai'L- llKt''^' uhuh aic ' T U'SC t\ il^ alisr ,1 ;i11 aihncnts ani(.ii:4>l n^ tlic >iirlace cht-ck- aii>t the »lan- r Hkrlv to arix- n-um (hanvilu>; vi'l il i> wlu-n ,j,c(ia!ly voun- jn'ople and <-hil,hvn, that ihcy arr ni. .>t anxion> m' t.. expose jK-..] lie arc hoU*>l. ihenir ,t'l\<' Drinking eoUl waur w iun h'-ati'il ir viTv conunnii \\a\ <> t' Itiinj^iniL; "H >nltiTn iu. I'V i:lhlhn.u th<- hlo(..l. Thin sh( •<-■>. am i Uurilort- <"hl and daniji lect, arc taidilul servants <.l' <-"ld All ani] ) ( •1..U u-s ,hould be .hanj^ed a> Kill a> |Mi>>M) Ic. (,(//,' lie ■fi < harm iluit ^^clhn:^ aiy t Wel. M\(\ It we keep in c\eiei>e W e nuiv !i;i till we <'an pu hurt. It \\' ^•l-'ii >utier tor it. 1 off the \\k\ uainient.-, we take no 1 or sit \\\ u* \ clotju^. then w< h'ttuis of Siikness. •^3 II. — KINDS ()!• si(;km:ss. We ha\r M«n that tlif \' im|)roi)er to.xl .uid drink, as wc \\ \> li\' lo\ii .ur Air th.it is touletl i)\- Ijad drain- aj^f, imperli-ei \entil.ition. deeayiiij; matters, or hy emanations tmrn intecicd |ier>oii->. is sure te traced to hiive ..1 eating without any re^'ard t taking' t«"> much of one 1 t(M. httle <.l" anc.tlier, (.verU.aiHnK^ (»ne thinj^, an< dav and stinting tlie next. spa: ,Mis. bihous attac If the health is impaired from e it will more reac This causes indigestion, ks. constipation and diarrluta. ither of the latter causes }*crsons about their eating who .ire ca lily fall a prey to the first, reless about catching cold, and aim- and drinking, are the first to ^uifer when p ilaced in the way of contagum. No m atler in what way the Ilea cnec any ilth is impaired, a weak- l „r reduced body will readily fall a prey to hich a healthy <.ne would have power disease w to resist. i ill. -WHAT HURTS THE HRAIN. So essential is it that the health of her household should form th.- chief study of tin- good home manager, that we shall lurther notice a few ol the „,oHt ;mi.-3rtant parts of the botly, and the things likely to'injure them. The mind uses the brain to If'//.// Hui(> thr Ihaiu. 85 vjovcrn and rulr. If any injury is dont- to the mechanism <>t tlu- l)rain, the bculy hes inactive and senseless. W'lun tlirif is a cessation of thi> goN - erning, we are saiil to lu- wa*/. What. then, is hkely to do eviii a httle hurt to this (IrHcate organ ? J'irst, Overwork. — A man may t hoosi an oc- cupation which keeps his brain constantly at work and allows him no relaxation. He may keep on till he is laid asiik- by brain-fever, with the danger of his mind n.ver again recovering its right bal- ance. .\ child may ac(iuire -uch an inordinate l(,vc ot reading I'.iat she may be nearly ahv.iys poring over book-^, .m -ited bv various causes: by bad temp«'r. bv pleasure, 'v friglu or sudden shocks, and !)\ trouble. In s. UH the organ is much more seii^; tive than in others: many things which one m.m 86 J\^nii stir I'.ioiioniy could witnt >s or lu;u- witlioui ;iun«.yaiue or Imrmr would hlauch the cluck ot anotlur man. and ncI tvt.ry nt-rvf (|uiv»rin^'. Any sinsation ol the brain aficf ts the whole body: lu-rxi's j^o Iroin it to the heart, and make it palpitati' : to the lun.us, and (juicken the hreathin.^ : to the eye, and it is flooded with tears: to the stonuich. and its juices dry up; to the tongue, and it (leaves to the rodt ol the mouth. Third. Stimulants. Notiiinj.1^ acts more direct- ly on the brain than the beverat;t:s in common use. Tea and cot'fee contain each a small (juantity of a white powder, called sevirally theine and catVeine. Isid moderate!)-, tluy soothe and re- fresh ; used in excess, ihey excite .md weaken the brain, by lorcin,i; il to lirealer exertion th.in it is capabli' ol. All .ilc«'h(.lic li(iuors .ict upon the brain, .md, when taken to intoxication, produce tempor.UN', olten permanent m.idness. A wise man becomes a tool, a kind .md lovinin man a brute, uiuler their influence. The more temperately, (juietlv .md evenly wi' live, tlu- better it is l(fr our biid\- .md « 'ur mind. \i'/iaf //in/s tlu Li<>n^<. »7 IV. WHAT inkTs riii; iincs, /•».>/, Overwork. -Constant sptakinj.;, tcai li- iniLi or prcachiiij^f, cspcrially when thv liini4-> an- weakened and reduced Inun any utlit r ( anx . Sri. Bad air. Wf lia\c sjxikcn <»f ilii^ l)e- lorc, in the lornis <>t sl»t|)iny in a t tinted atmos- phere, workinjn in ill-xcntihited \V(>rk-shiij)>, or in (rf>uded work-iooins. We >>hinild h( .n Httle of " Consumption " it all the lireatlHnj.i .lir wt r«- pme. y/l/n/, Dust. - I )ust floats in the air. and is j) in the cotton and woollen niaiuilac- tories sntter Irom the same c.iuse. I'oison is .ilso p.issed inti' the lnni;s in the shape of dust Makers of wall p.ipers, and artificial tlower-makers, when arsenic is u^^i d to l)riehten the eolonrs, suttei' in this way: and straw -workers sutfer, because the str.iws are bleached with a prejjaration oi leail •poison. lit ^**^IH .SH /h>l/ti'.\//f /u OHO lit J , fourth. Contracted position. — IVrsons wh im; (R'cii|)atit,nuly stottpjng over thfii work, as lUrks ami nfedlfwoiiu'ii. The bend- in)i and th'- «ira\vmjj; llu- shoulders lorward contra<;t the ' li I'.iit 't the lui, ;«., imvIiijl; the oiIkt part doiil)l( wurk to iIm. A habit n; fo t ot eoid- i;f iuflauunatii-u, coiiuistidn. and the aiious lui'ii filial atlec tious. riidm- (xposuiv of the throat or chest, d.iuip I'eel or clothing, hriuj^ on ihoe colds, which should iu\er he ue",^leeted \ cou^^h is the \oi(i' ol the luu^s and hroiuhial iui)es speak- inj^ o| inward irritation: it should .ilways he li-- ened to. ,\ neyhcied c(»Ul on the linij^s may leao to speedy consumption. \. — \VIL\T IHKIS riii: niCK.STIVE ORC.WS. it is import. lilt that wt should remember that when one part « 'l tn«- body i> sutteriuj^, .ill the titliers suiter with it. This is especially the ca^e \vith liie nti>ni.ich .ind the otJK-r iliijcstive oj-^^.tn-. W'h.it injures these ? ffV/-/' flutl. till- ni',> it hardiu'ss. causi-cl li\- lad < i othiTwisi-. Strotid. xcess of food. may tak-- tu.i 11 ich ol oil* kiiid (if tocid. oi 1 i\- lake tot miuli food altojuftluT : in hoth « ,i>f^ uc dVfrwork tlu' stoiu.tch. .md tlun-lorc wt- inakt* it wi-ak. Third, Hastt in eating. ImKi .iicii in a hurry is n«'t piMptrly inasti'^at'd ; it passt-s into the stomach to the i^Mstrir jiiir. inrrtpart'd. wliich is imfair to the iL^laiids i-ont' that iiiiic. I'ourtli, Anxiety and >ablc. — .Such is tlic imku'iice ol the hraiti. thai ihc secretions wii! not How under pressure of anxiety. No appetite i- felt; and it |)ersons force themselves to eat, the food remains in the stomach worse than useles-, : and if medicines l)e taken to cmnpel the (»rj4ans t' > act, they become still more r« lu( ed. Fifth, Stimulants. — The constant use of stimu- lants has often been known to de>troy altovjether the delicate membrane of the >iom.ich. 1a en t!;<- condiments, mustard, pepper, spices, etc.. used im- moderately, are injurious. ale the coating; of the stomach, and hartlen and .M" 1^ ^' MICROCOPY RESOLUTION TEST CHART lANSI and ISO TEST CHART No 2) 1.0 I.I 1.25 ■ 50 2.8 I 3.2 m 114 1.4 [2.5 2.2 2.0 1.8 1.6 ^' APPLIED IfVMGE 1653 East Moin Street Rochester, New York 14609 (716) 482 - 0300 -Phone (716) 288 - 5989 - Fay USA . V ..1.1,'miu^ii-^-iMM yO Po))Usii(' lu'ciioniv thicken the menibr.mous tisMie of which the Mood- vessels ;iri' made, and so partially close ihein up. Si)irits also act upon, and in time dry up. the li\fr, so that it does not act at all. This disease is called "the drunkard's liver. "" Spirits are s(,nieliuies use- ful as a ni'-dicine, to stimulate in a fainting, ex- hausted condition, for they act (juickly and surely; hut jx'rsons in health only suffer and do not heneht frtMU their use. VI. -WHAT lUKTS Till: 1-:V1-: AND THl-: l.AR. rh< re are other parts of the body which need to be guarded .ii^ainst iniiu-\-. The beautiful nu-chan- isms of tht' eve and the ear are too complicati-d to !>e touched on here, but their i)reser\ ati:reat aim should he to exclude all air from the injured parts. After covering them ujj close, do not unco\('r them till ordered to do so. Never break a blister if you can avoid it. Kecj) the skin wIkjIc. a slight burn extending over a _i>ood de.il ot space is much more dangerous than a sm.iller thou.Lih more severe one. — See l\m(ioc)ica\s. Wounds and Cuts. The bleedinj^ may otten be stop|)ed by a|)plyin.^ a little ot" the down ot' the "balm-ot'-.i,Mlead " tree, or even a little dry < arth. The common cuts made in the hands and hni^ers should be tirst wrapi)ed uj) till the blood ceases, and then strajiped up with sticking-plaster. .More serious wounds are made with \arious tools used in men's work. .Soiue ot" these, it" near a larije vein or artery, may cause de.ith by bleeilin^. When a wound of this kind has been made, something should be tied very ti.^htlv ronnd the limb between the wound and the heart, to cut ott" the f]-..w ot" l)]oo(i. Wlu-n a lar-^e arter\- has \n-vv. Xiosifix the Sick. 95 wounck-cl. tlic patient bleeds to death in a tew Diiiuites if the tlow is not stopped. Gatherings and Whitlows. — These painful formations are causetl by scratches, pricks, etc.. with a rusty or tHrty instiunu-nt. The thI•(•hl)in,^■ and intlaniUKition are best dealt with by the use of hot bread-and-water poultices, and in- adiuinister- iiii^ a little cooling aperient licine. VIIL- NIR.SINC. Tin: SICK. Kvery woman ouijhi to be a v^mxxI nui>e. lo this <^\-\(\ she muht possess not only kindn<-^s, piti- fulness. and patience, but a j^ood deal of knowledge and tact. .Much has been said about the thin.us that are needful tor the lu-althv ; now, whatever mav be necessary in order to keep i)eople well when they are well, is tar more necessary in order to restore them to health when they are sick. There is a lady who has devoted a ^^oud tleal of her life to the study and practice of proper nursing, and who has been called '* Tl# (Jueen of Nurses." Her name is FioKixci. Xk.ii riN<;.M-K. She has written a book called " N(»tes on Nursing," which no one who has, or may have, anything to do with .1 sick-room (.uiiht to be without, The Inllowmg y6 Dow cs fie Juonom i •. .irc a Itw ol" licr ino>t valuable hints, liritfly c.\- I)re.ssed : Kfst..ration tolu'.iltli dfpe,. Is as much on tlu- nurse as (.11 tlie physician. lUui ,iursini^ kills as many pi-ople as any disi-asc-. A ^^ood nurst- nuist attend to everythinj,' that in any way affects iitr patient. .Sooner tiian the sick under ht-r care shall su.ler, sht- will do everything for them herself. Ui^ The sick-room. - This should be spacious and airy, with little carpet on the Hoor, and none at all under the bed; there should be no curtains or vallance; and the window should open both at the top and at the bottom. (/>) The bed should be simple, not bed piled on bed, l)ut just a good mattress or two, easily aired and easily made. It should be placed, if possible, so that a view from the window may be obtained from it when desired, and (piite out of all drau<,dits (<■) Quiet. — There should be no noise in a sick-room. The nur.se should wear .soft dresses and list slippers; should move (juietly, and speak gently. She should never whisper; whispering irritates and strains the at- tention. If any one comes to the door, do not whisper; let the patient hear if * likes, el.se he will think you are talking about him. [d) Pure air.— By far the most imi^ortant recjuisite for a sick person is a constant supi)ly of fresh air ; the ventilation should be perfect, without a draught. It is A^ursitix ////■ Si(-^\ 97 for thi^i |>iii|>iiM- that si.iii.iin doitms < iidcr ,i small Iir<' to !)(' k(i>t ciiii-^t.iiilly I'lirniii!^, d.iy and iukIu. 'I'Iu- win- dow should be ki-pt o|itii at Mic top an inch or two; and the diior should he ( losvd. Air adinitti-d l)\thfdnoi is jifMfraliy ^n|>|ili(_-d Imin tin- other parts ol the Iioum- aftvr it hiis hrcii ustc! Wht'ii you art" obli^-d to optu tin- door, vou inii^t < losf the window, to prevent a draui^ht ; hut torventi- I.itiuK purposes admit i>//i'y the outer air. It is a mistake to suppose th.it ni^^ht air is ininrious. In larj^e towns it is j,'enerall\ jmrer than tlial of the da\. Draught does mischief; pure air ,\luays dots ,u(iod. ^ Cleanliness. - Ket-p the patient ,iiui everylhmj^; around iiiin heautifully clean. Ciian^e the linen fre- quenth. and tlo not he afniid of washinjj. Alltjw no slops to aciumulate. Carr\ awa\ at once eVfrythin;^ th.it is done with slops, dirty cu|»s, remains of food. Do not keej) witiiin the patient's si^dit anytliinj; which he h;is to take — not even drink ,ind medicine. (/I Rest. — Allow nothiuLi to disturb your patient. When he is askep or tlcjzing, let no sound or movement rouse him. Let him dream away the time without inter- ruption. \lv will he active enouj.;h as soon as he is able. (iO Diet. — Sick persons rec|uire mjurishmeiit at regu- lar intervals, and in small (juantities. In cases of great prostration, a teaspoonful of bee^' 'ea, or other nourish- ment, should be given twice or tin i: e in an hour. The |)alieni's likeN and dislikes must be studied ; and the physician's orders must be carried out. All drinks 98 ponu'.slic /■.(Oiioinv slmiild lie well strained In lorf tlii-\ itif ntlciiil to llit' patient. A (lunil) m toast ami water cieatt-s nausea, luervtiiin:.; slionid lie |ire|)aied with tin- jireati'St nicety, and presented with tin- L^ieatesl delicacx . I // 1 Light and cheerfulness. -.Sliade your window with a ^reeii blind, hut do not ni.ike tlu- room <;looin_\. I )o iK.t i^rnd.ue Mowers .m/fr/s/iff/i /. ' for the Siik. -, ) Digestible Beef Tea. C'lit in pieces .icross the ;;r.iiii .1 i|iiiirter ol'ii pinmd ot juicy steak from the khiiuI, c(i\-er it with t\\i> >;ills ol ((ild water, and set it over the tire. When it readies the hoilinj; pnmt, set it asidt- to (nol. It will he the ( i.loiir (jI paK- sherry : add a little salt. Beef Juice. This ( (Hitains more ttoiirishinenl tii.iii beef tea, .is it is iiiidiiiitt li uitii water. In healing it lor tis«- it should never he .ilh.wed to hoil. I'littiii^; it in a IkiwI o\er a hoiliiijj tea kettle is ,i lonxcnieiit w.iy to warm it, or setting tin < iij) containiiiK it in hoilinj.; uatei. It should lie stirred, < arefiilly w.itclud. anper, i elery salt, or spice if ilesired. Egg Broth. Heat an e.^s,^ \ery liKlit, add half a tea- spoonful of sujrar, a little salt, and poiu' on it hy dejjrees one pint of lioilint;- water, stirring; coi.stantly to prevent its curtllinj;. This is easily assinnl.ited, and is \ aluahle in cases of exhau^.tion. Lemonade. — Pare .i lemon and put the rind into a pitcher, s(|iieeze the juice- on it with a lemon se j^iveii for this, ;is the tastes of invalids vary. Give it hot or iced as preferred. Toast Water. — Cut a thin slice of stale hread, and toast it carefully until it is well browneil on each side and dry in the mitldle, put it into a pitcher, and pour ovei ii jue pint of boilinij water. Let it cool, and serve iced, as it is not pleas, mt when tepid. I(« ) Ponh slic /•'< nHdtPty 'Ilie vaiiuu^ tiPit i».:Ili».'.s, a> lunaiil, hiaiklifiry and tiaiibrrry i«lly, or iairs, as ^ousclMTry, acid plum and raspberry, ma\ 1«- w^ii] to niakt- refrcsliinu drinks. J'nt a s|t(MiiiliiI ot ritlu-i in a K'i'f^J^i ■""' 'i" '• 'ip willi l)oilinj; wattr. Ni) l)cvt;raK«-' slioiild lie ailnuci! t<> stand in a sick room uii(()\ intl. I'he s|)0()M should In- 'cmovi'd fron> tin- ul'i^!^ in-lore it is I iltcrrd to ,lic invalid. TIh.- nurse vlioiild iit\tr so tar lorj^it litrstll" as to tastt- it in the prcseiKi- of lu!r patient and liien put the spoon hack in tile y;lass. Attention to these httk- points marks the dillerence hetwi'en j^ood luirsiiiu; and tiie ri-verse. Chicken Broth. — Cm up a clii( ken into small jiieces and break tiie bon«s. Cover it with (old water, and put it where it will simmer for three hours. If it sii«nild boil too fast ami the water boil away, add more. Season to taste. A few stalks uf celery may be boiled with it, if desired, and rice added, if it is allowed. X. -POULTICES AND PLASTllRS. Poultices are applied to check intlamination and to relieve pain. When the .skin is broken and the wound has begun to discharj^e, they also soften the surrounding tissues, and allow the matter to come to the surface with greater ease. In this case they should be small, that the softening ]jro- cess may not be extended beyond the immediate Ponltitis ivi(f P/asle-rs. lOi lU'i^dilxun'jiMid (»t ttu' woiiiul. When tlicv mo intciuied lor the relief ot' pain, tht-y should he larv:'-. to j^ive as imnh heat .is possihle. As they are nn'ant to coini-y lu-at aiilure to the part artected, tliey must he appHtd liot, and not made too (Irv. A p'luhi'i- soon loses its extr.i Iieat and assunu'S the ttMuperature <»t the hody. The tre- cjuency with which it i> < han.y:etl mu>t (h'|)C'nd upon the ei-.d in view. Il" it is me-rely to keep th.e part moist and warm, onee in two liours will hi- sutti- cicnt, but il" it is des.red to keep up a steady heat, it must l)L' re|)hicc'd with a iVesh f)ne much more irc(|uently. In chaniijinj^ it, the new one should be l)roui;ht to the Ix'dsidi- ready to put on betbre the old one is remoxed. 1 1 can be conveniently carried on a hot ]>late. The heat should alw.iys be tested bv lavim; the cheek aijainst it belbre j)nttini; it on. It should be co\ered with a piece ot (jiled cotton or with several thicknesses ol' llannel, to helj) it retain the heat. It the weij^ht can be borne, it is aa excellent plan to reinl'orce a poultice with a hot water ba^, as it need \mA then be changed so often. Many substances are used for making j)oultices. Kags cut fme, sewed in a bag and wrung out of boiling water, will answer if nothing better is to l)e had. From this to flaxseed meal, one oi the best I02 Ih)iift s/ir /uoiioiiiv. materials lor the purpose, there is a wide range, inchiding Indian meal, oat meal, bread, carrots, wheat hran and hojjs. To j)re|:)are a flaxseed poultice, have ready a sufficient (juantity of boiling water in a small sauce pan, — a jtint will make a good sized one. Int.; this stir enough of the meal to make a stifl, thick paste, firm enough n(^t to run when laid ou the cotton. \W j)uiting in the meal gradually, and stirring in one direction, there will l)e no lumps. It need not boil after the fla.xseed is in. Have ready a i)iece of cotton about four inches larger each way than the poultice is to be when apj)lied, and a piece of cheese cloth, or any thin material. Dip a spoon in boiling water and spread the flaxseed e\enly on the cotton, leaving at least two inches of the margin on all sides. Lav the cheese cloth on the flaxseed and f(jld the margin neatly over it. This prevents the i)ossibility of its oozing out. \o ])Oultice or j^laster should ever be applied directly to the skin ; there should always be a layer of soft muslin, tine cambric, or some thin tabric between, to prevent the skin from l)eing soiled, and to make it more easy to remove the application. When laid on an ulcerating surface 't is well to add a teaspoonful of oil before putting it on to pre\ ent its sticking. l\ ap|)Iied when the Pou/tiics a)id Plasters. 103 >^kin is not broken ;uul there is consequently no dischart;e, the tiaxseed can l)e scraped from the cotton and heated ajL^ain, more water lx'in,i; added if" it is too stiff, or meal if there is not enough. When a disinfectant poultice is required, a table- spoonful of carbolic acid solution, one part of carbolic to twenty of water, should be added in makint; it. Indian and oat meal .ue improved by the addition of one part of slii)i)ery elm to two l)arts ol' meal. They are boiled as in makint; })orridtrf, and spread like flaxseed. Bread is a ooud material for a small poultice; it should be stale, and only the crumb used. Crumble it and pour over it enou.^h boiling water to moisten it thoroughly. When iKniltices have to be IrequenUy chap J and long continued, an admirable way to make them is to take eciual parts of hops and wheat bian ; sew a sufficient quantity in two flannel bags, and place these in a steamer over a p(Jt of boiling water, leaving the cover off. The steam permeates the poultice, making it hot and moist but not wet. The Vjag should be wrapped in flannel while carrying it to the bedside, laid on the patient, and secured in j)lace by a flannel swathe, or broad bandage. These j)Oultices can be used for many hours before the bags will require refilling. ro4 Pontcstic f^(Oi/o?)i V. :-l When a .stimulant is rcqiiin-d. a mustard plaster IS generally ordered. Iviual parts of mustard and wheat flour is a good proportion : one-third mus- tard can he usetl if it is desired to leave it on tor -some time, or \\ it is to he applied to a child. They should he mixed to a smooth paste with vvanr. water, hoiling uater destross the essential .m1 ot" the mustard, and renders it less etticacious. .Spread itasthmlyas po.ssihle on a piece of stout cotton, cover it with muslin and apply. In ten minutes a corner should l)e raised, the state of the skin inspected, and if very red the jilaster removed. It is not desir.ii.le to raise a blister, as one made by nuistarti is more j)ainhil than anv other. Flannel dipped in hot vinegar and thickly si)rinkletl with red pepper makes a stimulating application that is free from this objection. XI. -DISINFECTION AND FL'.Mir;ATlON. in all cases of infectious disease a grave respon- sil)i!iiy rests upon the person \n charge of the patient. It is by her care ami watchfulness that it must be preventetl from spreading, carrying death in its train. Disinfection kills the germs by which disease is propagated. Tlie>- are paralyzed bv V Vi^iu/cc/ion a>id /'unn'^afioii, 105 means of chemical agents which render them jjou- erless to convey contagion. If it is thorouglily performed it must i)re\ent the spread of disease. The tainted air, akhoui,di rendered harmless as a carrier of contajjjion. is unlit to he hreathcd a.^-ain. and must Ik- replaced hy hoh air. 'Vhv impurities which the system has succeedc.-d in castini^ out throu.gh the skin and excretions, should not be {)ermitted to he re-al)S(jrl)e(l through the lungs, simply because the air containing them is uoi removed by ])r()pcr ventilation. In winter sutti- cient artificial heat should be pro\ ided to warm the outside air that must be admitted, and keep the room at an even temperature. The air in an occupied apartment cannot lie disinfected. \o disinfectant powerful enough to accomplish the purpose can be used in suflicient (piantity where human beings are present. Clothing, vessels, and everything used about the sick {)erson can be dis- infected, l)ut the purification of the air must be secured by its constant renewal. At the beginning of a case of infectious disease make the following purchases : \ one-pound bottle (jf carbolic acid cry.^tais: One ounce of turtu^ixe sublimate (hi-ciiloridc of incr- curvi : io6 Domestic Eco)iom r ( i I il iivf pounds (ifwliitf vitriol isulphiitt- of zinc) ; Ten pounds of copperas i sulphate ot ironi. Place the bottle of carbolic acid crystals in hot water, pour into it two tablespoonfuls ot' hot water and stir luitil the crystals are dissolved. Add twelve teaspoonfiils of this solution to each ([uart of water. In the room adjoining the sick room keij) a tul) half full of this carbolized water with a (juarter of pound of white vitriol added to each .gallon. Throw into it all clothing used about the ])atient that is to l)e sent to the laiuulry. After soaking two or three hours, wring out the clothes, and once a day or more olten. if there is much soiled linen, have the water changed. The clothes must be boiled after being washed. When the door leading from the sick room into the hall is used, hang a sheet over the doorway, till a fountain syringe with the carbolized water, and keep the sheet wet l)y frecjuently spraying it. Il" there is a disagreeable odour spray the tloor about the bed. In buying the corrosive sul)limate have the ounce made up in eigiit separate powders. Ask to have one grain of aniline green added to each. Put one j)ovvder in a gallon of water and use it to disinfect the vessels. Keep a little standing in them, pour in more before emptying them. The solution is a Disinjtction and J-'umigatioti. lo- deadly i)ois()n : tlie aniline green is added that it may not he mistaken for pure water. It stains clothing yellow. Dissolve one pound of copperas in a gallon of water and pour st)me of the li(]uid into the water closet after each discharge is emptied. Kvery night and morning throw in several handfuls of dry copperas, and cover the discharges with it as soon as the vessel is remo\etl. Oxalic acid will remove the stains of copperas. [f there is no water closet, see that ashes and lime are plentifully used when the discharges are emptied. This is sjjecially necessary in typhoid lever, cholera and dysentery, when they are the chief source of danger. Clothing stained with them should be treated with ecpial care. The patients need not be isolated. In small -pox, scarlet fever, diphtheria, measles, and all contagious diseases the patient should be scrupulously isolated, as no one can come near without running tiie risk, at least, of contracting the disease, or conveying it to some one else. Make it a rule that nothing shall leave the sick room without being disinfected, as few things as possible going farther than the next room. Cups, spoons and such articles should be vva.>,hea there. A separate broom antl dusters must be pro- io8 Domestic Economy, viflcd and tlu- dust that is collected burned. If the nurse is obliged ti» go amongst the other nieiuijers of the family, she must change her dress, brush her hair thoroughly, and wash hands and face in rar- bolized water. .She should observe the same pre- cautious before going into the street. When the case is ended, open the wmdows, shut the door, and lea\c the room fur a few hours. Then close the windows, and if the cracks are verv wide paste strii)s of |)apei' over them, oj)en all drawers and closets, strip the bed, and carry out everything that can be disinfected b\- other means than fumigation. ( iet an old coal .-^cuttle or iron pot, ])Ut a crumi)led newspajjer in the bottom, and throw in about a pound of sulphur. Light the newspaper, see that there is no danger of j)ieces falling on the floor, lea\e tin- room and close the tlot)r. It" the room is large use two \-essels and double the (juantity of sulphur. Leave it for a day and night, then open the windows, and when j)0s- sibk; ])roceed with the cleansing of the room. The fumes of sulphur bleach colors and discolor metals. The latter may be greased to {)rolect them. The floor and wood work should be scrubbed with the •corrosix'e sublimate solution : the furniture and walls washed with the same, the latter, if preferred, Disinfection and Fumimition. 109 scraped and tVcshly done amain ; the ceiling- can be white-washed with lime. It", unlbrtunately, a carpet has been left down, it must be removed before the fumigation, well wa.shed with hot carbolized water, and hung in the air tor some days. Mattresses must be re-made, and upholstered lurniture fumigated and re-covered. Clothing that cannot be boiled should be burned ; the danger of infection is too great to ])ermit of its being ke{)t. The germs of small-pox and scarlet fever retain their \itality for montlis, and can be carried long distances in clothing. Before the convalescent or the nurse rejoins the family, a bath of warm carbolized water should be taken, and the hair washed. If these precautions are thoroughly observed, and none of them are beyond the power of any intelligent person, the transmission of infection from that particular case is physically impossible. Even an epidemic can be stamped out by these means. To ensure proper care, there «hould be two nurses to divide the day and night work, and neither should mingle with the other members cf the household. I U) Do)ncs!i( /uo)io))!v. Mil si XII. — kmi:k(;k\cii:s. When an Accident Happens. — Semi lor the doctor. Do what seems iiK.st iininediately necessary. If th<- l)reathin.L; is arrested try to restore it. It there is i)roruse bleeding trv to check it. n a hone is lm)ken i)nt it in position and keep it still. 11 it is out of joint try to keep down the swell- ing until the surjre(jn comes. If poison has been swallowed try to .tret it ,,ut of the Stomach. Il there IS h.ss of consciousness try to stiiftiilate the action (.f the heart. In a severe burn t^et the clothes off and try to allay tlu- pain by e.xcludini^ the air. Drowning. -Two things are to be aimed at in treating a piMson rescued from the water: To restore breathing if it has ceased: To in-omote warnuh in the chilled body. Draw the tongue forward so that air can pass in through the wind pipe, fasten it with an elastic band passed under the chin, or thrust a pin through the tip and twist a string aroimd it. Turn the bodv Jimc ygt'ucies. I II ior iiUl oil its face for a monuMU, placin,!:,' a roll of clothing- under the stomach, so that any water swalloweti may run out. I.a>- it aqain on the hack, kneel at the iieacl and ^n-asp hoth arms above the elbows, draw them up as far as p(.ssible above the head, this raises the chest and makes a vacuum int(» which the air rushes throu^di the wind pipe ; count two. then brini; them down, makin.. that the l)lo..(lwill tl..w h.uk towards the l.ody instead .,t" to the wiiiid, and hind a Iniiu h ot rohw.l,, ,,r a handful of Hour, on the place. This Ixlps to furuj a clot at tin- month of the severed hh.od vesM-ls, which is one of natures ways of stoppin^^ bleedin.^^ It after a few minutes the Mood soaks throu.^h the i)anda.i;c and be.^ins to drij) from it, stronyer measures must he resorted to. Probably an artery has been divided .and if its sides cannot be pressed toi^ether so as to comj)letely clo.se it, the sutferer will bleed to death. If the wound is in an arm, or leK^ fold a small stone, a raw j)otato, or any hard, round object, in a strip of stout cotton. Place it on the inside of the limb just under the swell of the muscle, near the armpit, or .t-roin, and tie the bandai;e tightly around the limb. A stick can be put througii the knot and twisted to tighten the bandage, if greater comjjression is needed. If the position of the artery cannot Ije found aller one /: fUffXCNa'cs, II or two (rials make tlu- r^ressure tli wound. A St rt-ctly oil tl ic nn}4 tied tii^litly around the I )ase ot' the Un^^r will check the bleeding from any part of ■t. WluMi a hn.trcr is rut off it should be replaced ^">^' J><>"'Hl "p. If even a shred ot skin re.nains uncut there is K'reat hope of its relMmin.^. and the experiment is always worth tryin^r. Bleeding from the Nose. -A slight How of blood from the nose relieves oppression of the head and IS not dangerous. When it does not stop in a reasonable time, press the fmj.,.r and tlumib ,.n each side of the nose where it joins the face. Make the person sit with the head thrown back and hold a cloth wrun^ out of ice water to receive the blood as bendm^r over a basin encourages the flow. Place a large key, or any cold object, at the back of the neck. If these measures fail, let ice-cold salt and water be sniffed u,) the n(,se. and if the flow of blood is still alarming, send for the doctor. Sprains.- Wring large pieces .A flannel out of bo.hng water, wrap the injured part in them, and renew them before they get cold. Keep up the treatment for several hours, then put on dry flan- nel, and lay a hot water bag against it. The injured part should have perfect rest. Tontinue the fomen- tations three times a day until the pain is gone. 114 Jh>»iis/i( luotiomy The |iart ina\ In- ruhlxd with lininu'iit. or l).iii- tlaj^i-'d, alter tin* swi-llinjj: has disapijcarrd. Bruises. — Kct-p the .sufrticr (iiiift and tin- part COM I • (I with cloths vvruiij; out of ice water. When there i.- imi ') pain, hiudanmn may be atlded tition a> possible, aiul bind a j)illow around it. or lw(» strips of stout caril- board or thin board. Mo\c it \ery gently to avoid the skin beinj; pierced by the ends of the bone. If this has already happened lay a cokl wet cloth over the wound. When the ribs are l)roken, bind a broad piece (tl cotton around the chest, and keep the suflerer (juiet. When a collar bone is frac- tured, lay the arm on the iniured side across the chest with the hantl on the opposite shoulder, and bind it in place with a bandaj4e passed arounil the body. If there is reason to believe that the skull is fractured, keep the jjatient on the back with the head slightly raised, apply cold to it, and darken the room. Broken bones may be safely left unset for several hours, so there is wo cause for an.xiety if the doctor cannot be found immediately. Dislocations. — A bone out of joint should be restored to its proper i)lace at oiice. If th IS cannot limt >Xi'>iii(^. I I hi- (In.u the jcint .shoiilr? ! ,p covered with I rt mil ' to relax the ni' i<»t, niDi'st as Jar as po.sihie, until tl Po th isoning. — VVI,« n \ er ire tl -."» and rediKT the swrlling ic siirj^coti arrives. )ois()n has been swallowed Jret thinj^-s to W- d,„u. (.,.1 it stomach in-^tantlv h fHit of the m etiiftic. Neutrali/e tl bad effect of any poison that remains 1 le antid<.te. Remedy as i has been alreadv done. »>■ K'V'in^r an iir as j)ossibh the harm that Mustard and salt are to be fouml liold. A tablespoonful of cith in tverv hoijsc- of warm water mak rr stirred int riskly and try to keep the patie When the poison was a strong!- in: atin^ one burning the mouth and throat, give son -.• mixture patient n. sed. ii6 Doviesiic Econotn x that will SDothe the inflamed membrane — i)lenty of milk, the white of an eg.LC l)eaten with a httle water, starch dissolved in cold water with boilinj;^ water poured on it afterwards until thin enou^di to drink, wheat flour stirred intrevail in the sick room. The uninjured j)arts must receive a daily sponge bath, and the clothing be frequently changed. It should be cut wherever it is necessary to adapt it to the wants of the suf- Emergencies. 119 ferer, and fastened with tapes, so it can be adjusted with as Httle change of position as possible. Scalds.— These can be treated in the same man- ner as burns. Jn slight cases painting the surface with thick mucilage will give relief, or pouring oil over it, and then coating it with flour. Any appli- cation that effectually excludes the air will relieve the pain. li r'AKT I\'. PLAIN Ni:i:i)LK\VORK. Intkodi'ctory. Thi. part of ,hc l„..,k has been laken mainly from " Simple Lc-.s„„s for Home Use," -published by Thomas Whittaker. New Vork.J The great object of all instruction is to strengthen the mind and form the character. liven needle- work, humble as the employment may aj)i)ear, may be made conducive to this end. When it is intelli- gently taught, the mind is employed as well as the fingers ; powers of calculation are drawn out, habits of neatness acquired, and the taste and judgment cultivated. No home can be well ordered and no family can be " respectable " in the true sense of the word, un- less the wife or mother not only thoroughly under- stands the vahic of the " stitch in time." hut also knows how to d<^ it. The object of the following practical remarks is that girls may be able to find in them those hints and directions which have proved useful, and the rules laid down at the present time for " Plain Needlework." In the "good old days" Englishwomen were (123; 124 Domesiii Juonomy. celebrated for their learning' and their needlework. But the mere fact of bein^ a jrjrl does not necessarily make any one clever with her needle ; aithouj^h the gift .seems to run in some families, it will be found that nuirh time and care have been devoted to its ac(juiienunt. (iirls are ajH to depend on the gen- erally wiliinj^niother t(. make and nu'ud for them, and seem to have neither time nor j)atience tf) learn for themselves, s(j that many a useful garment is worn to rags because the owner cannot use her needle propt-rly. There is as nuich i)leasure in jiutling on a clever i)alch, or making a skilful darn, as there is in doing any kind of fancy work. Success in most things dei)ends very much on our attention to trifles. No 'vork can give satisfac- tion that is not done with very clean hands ; indeed if they are dirty the task is made more difticult, as they are generally moist also, and the needle passes through the material with "^r ->' r difficulty. No one should attempt a work without a thimble — it cannot be done neatly and quickly without one, and there is a great risk of injury to the fmger. Needles should always be of the best (juality ; for children we should use a larger size than for older workers, whose fmgers are used to the "feel" of Plain Nvtdli-a •or/,-. 12^ them. Tlu' eyes sliouUl hold tin; cf>tt«in so t-asily that there should bono "drai;" to get it through the \v(»rk. Needles known as " egg-eyeti " are the easiest to thread. To bite or break off tin- thrt-ad is a very coniinon fault, which should be at oiue corrected. It is always likely to draw the thread too tight, so that the work puckers: and it sometimes leads \o fatal results, for we once heard ai a most estimable lady who lost her life from this very habit. There are so many good makes of c(jtton thread that there should be no dithculty in getting it. It should be of an even texture, and not over-twisted. It is a good practice, before threading a needleful, to pull it gently through the left hantl fore-finger and thumb nails. It slightly untwists it and pre- vents knots. With every step in needlework the learner should he taught how to prepare it ; the youngest child may learn how to fold a hem. The edges of news- papers are very easily cut by the line of the print- ing, and answer the purpose atimirably ; the paper being stiff keeps the {o^ 's better than calico. Chil- dren used to learn to work on paper ; but coarse unbleached cotton is better, as in it the threads can easily be seen. ill 126 Dot)u\stii Juoiwmv Havin^r leanit t(. h.^ld the nccclk- in tin- h/l /nun/, lo thraii it. and to work uif/i // /,/ ///,. ,f^^r/,t /,,„J^ put the tliin)hlc <.n tlu- .second finder of the ri^ht hand. Tlu.- top of the thimble was formerly used, and we th.ni.iiht it a very awkward and difficult thing t<. - OOSf le first lold ,j( a '<• turned just double the a^aui t(. form licm : the oiiier should I width, so that item he Tided hack the '• fell.- I'l.ice the ecltjes of hoth pieces toyether with the turns inside, and sew (hem neatly ; when fniished, lay the seam .lown very smoothly and hem tile fold ,,n the wrong side. The sewing is always <.n the ri.L;ht. and the hem on the wronjr side of the ciotii. Running.-This is used to join to^^ether breadths ol materials, such as muslin, llannel, etc., where sew- iuK would be heavy or unsuitable; it is also always used in dress-makin.^. and many people use it for joinintr long-doth. Hold the work over the first finger of the left hand and take about three threads on the needle for a stitch, leaving the same number down. Sev- eral stitches can be taken at the same time, but the line of running should be quite even and straight. Double seam, or run -and -fell. — The x.:ss edges should be cut (juite even, and the edge of one part should be turned down once, like the first fold of a hem ; lay the other part on it a thread or two below the top of the fold, and run them to- gether just below the raw ^^^i, of the turn. When 130 Domestic Economy the runniii.u is finished, lay the scam down smooth- ly and hem the fold. Sevvini; is always done on the riL;ht. and runnin^^ on the wron^ side. Tucking. — Tucks are sometimes hemmed, but it is more usual to run them, tiie chief difficulty hein.i; in preparinj^ and measurin.q; them. When it is decided at what distance the tuck shall he run and what depth it shall he, mark the same on a piece of paper or card, and laying' it on the material mark the edoc, by prickini; it at intervals with the point of a lari^a- needle. Then crease the spaces between the marks and run the tuck with small, even stitches. The edge of one tuck forms the _t>uide for measuring the ne.\t. STlTfHINC. It seems strange that the only stitch an ordinary sewing-machine can do is just the one that is gen- erally done the best by all needlewomen. Perhaps it is because, the stitch lying flat on die surface, it is easily seen ; and it is so much used in finishing off garments that it is generally carefully learnt. The material must always be douljle for stitching, and if a straight line be required, draw out a thread a short distance from the edge on the right side of the work (using the point of the needle); then Plain Nccdlcicork. 131 take it firmly between the thumb and tlrst tinker of the i-i,sj;lit liand and (h'aw it j^a-ntly, whilst the thumb and first finger of the left hand move on the gathers thus formed. When a long thread is drawn out without breaking, it is considered a sign that the linen is good. Hold the work as for hem- ming, antl pass the needle in at the wrong side between the material, and bring it out on the right, the stitch being formed by putting the needle back over two threads from that with which you w(jrk, and l)ringing it out two threads before it. He j)ar ticular not to leave a thread between the stitches, ■which would spoil the look of the work ; two threads form a stitch that is always suitable lor the material. In finishing off a needleful i)ass the needle to the wrong side and run it in and out of the stiches for about a cjuarter of an inch ; then run in the new thread in the same way and bring out the needle to the right side, two threads before the last stitch. There must be no knots allowed in stitching. Sometimes, as in wristbands and collars, the ends are rounded, and then it is a great help to draw the line for the stitching with a black lead pencil, as a thread cannot be drawn to keen it even all the wav round. 132 Domestic Economy. ^■'\ Gathering. Gathering is used when a full part has to be set into a plain one, such as a sleeve into a wristband, etc. The part to i)e gatheretl should be perfecdy e\en and loose threads cut off, then fold it in half and (juarters, sewing a mark at each. Make a crease by laying down a fold about twelve (jr four- teen threads fn»m the raw edge; the running must be r>n tiiis line, as a thread should never be drawn for gathering. Ciather always on the right side, and there should l)e just twice as much left between each stitch as there is taken up (^n the needle ; two threads up and four down is the usual rule; but the fuller the gathers the longer the stitches must be. Four or five stitches may be taken on the needle at once ; but the thread need not be drawn tightly except at every finger-length, and a new threat! should be taken only at the quarters, or, in case of the thread breaking, it may be at the half-cjuarter. When the gathering is finished the thread must be carefully tighteLod and wound round a pin to prevent it from getting loose; place the gathers straight, side to side, and hold them down firmly and smoothly with the thumb ot the left hand upon the first finger. Eacli gather should be taken separately and " traced " or stroked Plain NicdlCiCork. JO down with ihe point of a long needle; then it should be gendy pushed under the left thumb, aird when all are done the thread should be tightened again, and the top of the gathers should also be stroked, as it makes it easier for " setting in," besides look- ing more even. Setting in Gathers. — Divide the band into \vhich the gathers are to be sewn into half and quarters ; open the gathers a little and pin the cor- responding parts together, placing the edge of tliti band just over the gathering thread, which should be drawn so as to agree in length with the band ; it is then secured by twisting the thread round the pin. Hold the work with the thumb upon the first finger of the left hand, the gathers lying almost from left to right. Only one gather should be taken lip at a time, and they should be fastened in with firm neat stitches. The wrong side must be set in with equal care, and the edge of the band must agree precisely with the edge ujion the right side. Whipping. Frills and thin materials, instead of being gather- ed, are " whipped." The work is divided into half and quarters as for gathering, and the edge must be even and free from loose threads. Keep the 134 Douicstic licoioniy. rij^lit side of the frill downwards and roll in about ei^i^ht or ten threads of the raw edi^e \ery tightly on the wroni; side, with the left thumb upon the first fin_t;er of that hand. For each stitch pass the needle from the right side,', and bring it out on the wrong, just l)elrnv the roll, and pointing towards the chest. Take the stitches \ery regularly and at such a distance that the thread (which must be strong and even; can draw easily. A new thread can only be taken at the half or (|uart<'rs, and it is less likely to break if it be drawn every two or three inches, and that will also be (juite sufficient to roll at a time. Draw in the fulness when the whipping is tinished, and pin to the corresponding parts of the band as in setting in gathers. If there be corners to be trimmed, allow an extra cjuantity of frilling, so that it may sit properly. In sewing on a frill, it should be kept ne.xt to you, and every whip must be taken u}) ; the needle should be set in rather aslant, so that the tiiread may lie bchcccn the whips ; but the neatest way is to sew only the top of the whip in- stead of putting the needle under the roll. Whatever may be the length of the band the frill should be at least two and a half or three times as long. riai)i A") cd/i'-u'ork. 135 .MaKINC. IkTTOX-IIul.KS. To work button -holes wlH rcc|uirt,'S care and practice, and l)cg^inner.s should not at first try to do fine ones. Cut tiie slit even to a thread, and just large enough to reach across the Initton ; then take a needle and cotton and run ii slightly round a short distance from the edge : this keeps the i)arts neatly together and also strengthens it. .Some peojjle prefer running the outline br/orc the Ijutton- hole is cut, but it is not generally done. Hold the work straight along the forefinger of the left hand, and insert the needle, four or five threads from the raw edge at the left-hand corner ; before drawing it quite through bring the cotton from the eye of the needle, over the needle, and from left to right under its point. Draw the needle out straight from the edge, keeping the hand upwards, so that the loops may lie on the edge of the button-hole which the left thumb presses close against the finger. One thread is left between the stitches, and if the cotton be a proper size this will allow room for the twist at the edge. Work as nearly to the end as possible ; then take two stitches across to the other side and work these threads over in button -hole stitch. This is called "barring" button-holes, and prevents their tearing so easily. Often a button- 1 3*^ Domestic Economy. hole is barred at one ei)d and worked round at the other, or it may be worked comjiletely round. Care must be taken that the stitches are all the same depth ; the beauty of a button-hole is its rcjjj^ularity. There are many other sorts of button-holes, but this is the one generally used in j)lain needlework. Should a new thread be required whilst working a button-hole, fasten oft" the former one on the wrong side, and join the new one by passing it through the loop of the last stitch. Si:\viN(; ox Buttons. We wish there were any discovered way of keep- ing on shirt buttons, so that the laundress could be defied ; linen buttons that are properly sewn on will last for years, but pearl and bone buttons will break and leave our work untouched. Mark a circle with the point of a needle in the centre of the button, and then stitch it neady on in the mark thus made, twist the thread round under the button several times, and fasten oft' securely at the back. Hi:rring-B()nf. Stitch. This is always used in making up flannel, and it is occasionally used as an ornamental stitch on muslin or calico. The selvage of flannel should be Plain Nccdleii'ork. 137 torn off, but it need not l)e wasted, for it may he used for various purposes. Run the breadths of flannel neatly toj^ether on the wrong- side about a quarter of an inch from the edge. F'old one side over as if for a " tell," but leave the raw edge ; hoUI the flannel across the first two fingers of the left hand, keeping it firm '. ith the thumb and third finger. Slip your needle under the fold and bring it out, alx^ut the centre of it, at the left-hand corner ; then take two threads of the material on the needle, just below the raw edge of the fold, working always from left to right, and taking the stitches in i)arallel lines on the fold and on the material alternatelv. The needle should generally go in at the fourth thread from where it went in last time ; but we have seen some exquisite ■work in which the stitches were taken closer. The edge is held down by the thread passing over it in what some one has aptly described as " a sort of cross-stitch worked backwards." Marking. Although the use of marking ink has almost superseded the old style of marking with needle and cotton, every girl should know how to do it, and there is nothing better to learn on than a 138 Domestic Econoviy. .s(iiiare jjii'cc' of canvas. It nuisl he cut cvnily, and the hcin hiid down hy a thread, turning the opju)- site sides first. It can either he hemmed hke hnen or hem-stitched round the sides. Thi- marking stitch is made by taking two threads eacli way ; pass the needle in from the wrong siae, at the left-hand lo^eer corner; then j)ut it in at the upper, and bring it out at the loxcer ;7i,'//Miand corner; then put it /;/ at tlie /Tyjf;- /c/A hand cor- ner, and bring it out at the loieer left of the next stitch. There sliould l)e no knot made, but the end of the thread should be worked in with the tirst two stitches, and each letter should be flistened oft separately on the wrong side. In marking ;; sampler, two or four threads should be left between the letters ; but for linen there should be eight or ten. There are several other ways of marking besides this cross-stitch. Oueen-stitch is made by taking a sort of back- stitch, below, above, and on each side of a stjuare of four threads. In eyelet-hole marking, the stitch is worked from the centre across two threads, above, below, on each side, and to each of the four corners. Letters are sometimes traced with a lead pencil, and then either stitched neatly or worked in chain- IllK'll Plain Nctdlc'iCork. 139 stitch. In chain-stitch the same (luantily must be taken on the needle at eacli stitch. To make the stitch, pass the needle in from the hack, hold the thread under f'le left-hand thumi), and pass the needle hack a«;ain throu.iih the same hole; take a few threads of the pencilled line upon it, keeping the loop of thread under the p(jint. Draw it through carefully, or the material will be puckered and spoil the look of the " chain." II. — MENDING. r.\T(HIN(;. This is such an essential acquirement that it seems strange it has been so seldom taught in schools, especially as it reciuires very careful prac- tice to do it properly. Darning, or the removal of worn parts to places where they will not be so much used, sometimes prevents the necessity of putting on a patch ; but rents or jagged tears come very unexpectedly, and then a patch must be put in — taking great care, however, to match the pat- tern, if there be one. Cut the piece you intend for the patch larger than the worn part, and cut it straight by a thread. Turn down about half an inch on each side ; be I40 Domestic Ecoywmw carc't'ul Id make the corners set very neatly and to fold it down on the vvron^ side. Tack it slij^htly to keej) it in its j)lace on tiie right side of the material ; sew it alon^ the edj^es and niake tht.' seam \v\\ flat and snvjoth. Then cut away the old piece on the wront; siile, leaving sutiticient to form a nice hem ; make a little >lit at each ct)rner so that it may be set square ; turn in the raw edges and hem round the sides. Sometimes, instead of sewing on the right, and felling on the wrong, a patch is felled on both side^, A flannel patch should be herring-boned, not hemmed. Fine-Drawing Cloth. — In mending cloth, al- ways try to fine-draw it, as it scarcely shows at all when properly done. Make the edges (|uite even and hold the two jxirts lengthways on the first fin- ger of the left hand. Pass the needle, pointed y>vw you, through half the thickness of the edge of one piece of cloth, tiien point it towards you, and pass it in a similar way through the edge of the other piece. Draw the stitches closely together without bringing one edge over the other, and continue in this way taking a stitch on alternate sides until the join is finished. Then slightly damp the clotli on the wrong side, soap it a little, and press the sew- Plain Nt'cdUwork. 141 ami to slijrhtly of the like the \ay the cicnt to . corner vv edges stead of rong, a led, not •loth, al- ^•s at all ite even first hil- led y^vw e of one md pass lie other ■ without itinue in until the clotii on the sew- ing down with a hot iron. W'Ik 11 it is necessary to- press cloth on the right side, a piece of some thin material should be laid on it to prevent its being injured by the iron. A patch put on in this way is almost invisible Darmn(; fPi..\iN, Ktc.) Before beginning to darn a stocking 1 or indeed anything else) take a needle and fine cotton and bring the loops or threails as nearly as possible to their proper place, and draw them gently together on the right side. Then on the inside of the stock- ing begin the darn about half an inch beyond the hole. Stockings can be mended in three difterent ways : the first and most usual is the plain darn ; then they can be grafted ; or they can be mended by the stocking-web darn. After the hole has been drawn together as closely as pofsible, without giving a puckered appearance, begin the darn on the wrong side about half an inch every way beyond the worn i)art. Hold the work across the first and second fingers of the left hand, point the needle from you, and take up and leave down a thread alternately ; leave a loop at the end of the row, and begin to darn with the needle pointed towards you, taking up the threads 14: Domcslic liconom r '■ I that wtri' Irft (Imvii in the preceding row. When the worn part lias been entirely covered in this way- it will he necessary to darn it in a contrary direc- tion, so as to cross the former threads, takinj; up and lea\in,tj down one alternately. If it is a lar^e darn it will set better if the crossinj^ be bej^nn at the middle instead of the end of the row. For mendinj4 stockin,t;s we prefer " twill" darn- ing ; that is, taking nj) one and leavin^^ down two threails; in the succeedinjjj rows, the next stitches cither above or below must be taken. This may be varied by darnini; four rows with tlu; stitches slanting' upwartls, and then four rows with the stitches slantinj^ downwards ; this is known as "wave" darnin.L;. When a darn is fniished cut the loops at each end of the rows, but do not cut the ends olt'. 'ri,i;htly twisted thread or merino does not we.ir as well in darns as the very soft kind of cotton and w^ol. Gkaitixg. This is really a neat and rapid way of puttini^ in a "patch," and is very useful in mendint; places where darns arc undesirable. Cut the piece out of the stocking quite straight by the line on each side and ravel the lower eci^e, as well as the Q(\gii of the Plain Needlework. »43 piece that is to he jnit in. until tin- loops appear in a clear ami even row. Hold the pieces between the thunil) and torefni.nvr of th-- left har.d just as you would hold tlu-ni tor sewtn,i;, with the loops exactly opposite, wron.i; side outwards. I 'ass the needlf, pointed from you, through the two loops of the i)ieces that lie op|)osite cac h other, and draw the thread thnaiv^h them; then jjoint the needle towards you and p.iss it throuj,di the luxt loop of the tarllur pitce, and j)ass it a second time throui^h the looj) <.f the pi( cc- iKxt you. Then point the needle from you ami pass it throu,i;h the next looj) on the sanu- piece anil the same looj) on the fartlu-r piece, so that a fresh loop is taken on each sidi- alternately until the join is finished. Another way of working the same stitch is to work it on the ri.oht side. Prepare the work in the same way. but hold the piec s lengthways over th( forefmi^er of the left hand. ne loops must always be even and unbroken; fasten the thread on the wrontr "'"'! md brini; it out throujrh a loop on the .^at. Put the neeille into one of the loops of the upper piece, and brinj^ it out throui.,di the next, and draw the threau throufjh them ; then pass it through the first loop on the lower piece, and bring it out through the next on< Continue in this way 144 Dojucsiir Rconomv. t'» work tliroumh two looj)s on alternate sides until the _y;rai"tini; is linislied. When a piece is joined in, the sides must l)e cut e\en to a thread, and turned down and neatl\' sewn on the wrong side. Sonie- tinies the sides ot the liole, as well as of the patch, are cut even and button-holed very closely. After the top has been grafted, sew the sides neatly to- gether, and