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النشر الإلكتروني

If, upon the entrance of a visitor, you continue a conversation begun vefore, you should always explain the subject to the new-comer.

There cannot be a custom more vulgar or offensive than that of laking a person aside to whisper in a room with company, yet this rudeness is of frequent occurrence--and that with persons who ought to know better.

Conversation shou d be studied as an art. Style in conversation is as important, and a: capable of cultivation, as style in writing. The manner of saying things is what gives them their value.

Avoid provincialisms in your language and pronunciation. Walker is the standard for pronouncing in the best society, both in the United States and in England.

Swearing, which ormerly pervaded every rank of society, is now Ir be chiefly found is. a very low and uninstructed class ; it is, in fact, a vulgar and proscribed mode of smeer.n. Nevertheless, it is still used occasionally by persons of no humbie rank, especially by the young, though chiefly for the purpose of giving an emphasis to speech, or perhaps simply to give token of a rodundancy of spirits, and a high state of excitement. To thcse who are guilty of it for these reasons, it is only necessary to point out, that no well-informed person can be at the least loss, with the genuine words of the English language, to express all legitimate ideas and feelings, and that to use either profane or slang words is, at the least, the indication of a low taste and inferior understanding.. A direct, pure, manly use of our native language is an object which all may cultivate in a greater or less degree ; and we have invariably obse-ved, through life, that the most virtuous. persons ar : the most exempt from the use of mean and ridiculous phraseology and monkey tricks of all kinds.

Meeting an acquaintance among strangers--in the street or a coffee-house-never address him by name. it is vulgar and annoying.

Never tattle—nor repeat in one society any scandal or personas matter you hear in another. Give your own opinion of people if you please, but never repeat that of others.

You are not required to defend your friends in company, unless the conversation is addressed to you; but you may correct a statement of fact, if you know it to be wrong.

Do not call people by their names, in speaking to them. In speak. ing of your own children, never“ Master” and “ Miss” them—in speaking to other people of theirs, never neglect to do so.

In the use of language, avoid too great formality of expression, and an affectation of preciseness. It is better to say" I don't know," or " I can't tell,” than “ I do not know,” or “ I cannot tell.” Preserve & proper medium, avoiding pedantry on the one hand, and vulgarity on ihe other. In all cases speak plainly, with proper emphasis and inflec. tion, neither drawling, nor mumbling, nor chattering, nor spluttering, noi speaking through the nose, nor mouthing, like a stage-player murdering Shakspeare, nor whining like a whipped school-boy. There are a thousand vulgarities of pronunciation and expression which it is impossible to enumerate-such as “onct,” for once; " dost,” for dues.

wulgar,” for vulgar; and the rest.

In relating a circumstance to any one, do not be coustantly saying -"you know"__"you understand".

you

take." Do not at every six words put in a“ says he,” or “says she," which last I have heard voluble old ladies shorten into a continual “sheshe."

What is called doubling comparatives should be carefully avoided, such as “more better," " more honester,” &c.

Avoid grand words and high sounding phrases, particularly when you are not quite sure you can use them correctly, or you may be ex. posed to the same ridicule as was a worthy lady with more money than learning, who, in describing the mansion her husband was about to build, said there was to be a “ Pizarro" on the front, and a "lemonade" all round it, while, to complete the arrangement, the water was to come in an “anecdote."

There is another vulgar affectation—that of claiming acquaintance with distinguished people. Some persons are forever telling of Gov. crnor this, and General that, evidently to increase their own consequence.

While music is playing, especially while any one is singing, it is very bad manners, little better than an insult, indeed, to talk at all.

In general society, certain subjects must be carefully excluded. Politics generally lead to warm and intemperate discussions. Sectarian opinions of religion cannot be put forth without offence, and all matters of controversy should be avoided.

In ordinary conversation, the modulation and proper management of the voice is a point worthy of the attention of young ladies; for a fine and melodious voice,“ sweet as music on the waters,” makes the heartstrings vibrate to their very core.

The thin, small voice is the most difficult to manage, as it is liable to degenerate into shrillness; and ladies who have this kind of voice must keep strict guard over their temper, when within hearing of any one on whom they may wish to make a favorable impression ; for the very idea of

shrill voiced scold makes us place our hands to our ears. But with a sweet temper, a pretty little harmonious voice is pleasing enough. Always recollect, however, that affectation, constraint, or striving for effect, is the certain ruin of the prettiest voice in the world.

COOKERY FOR THE SICK RUOM. Too little attention is generally paid to the preparation of food for the sick; and when we consider that “ kitchen physic is often the best physic," it is a matter of surprise that so important a subject should je so frequently neglected. The palate of a sick person is usually more nice, and less easily pleased, than that of one in good health, and the it.most delicacy is required in preparing nourishing articles of diet

The cookery for the sick room is confined to the processes of boil ing, baking, and roasting; and it may be useful to offer a few remarks apon the principles which render these processes serviceable for the preparation of food By cookery, alimentary substances undergo s two-fold change,--their principles are chemically modified, and their texture is mechanically changed. The extent and nature of these changes greatly depend on the manner in which heat has been applied to inem.

(1.) Boiling. Boiling softens the animal fibre, and the principles not properly solu ble are rendered softer, and easier of digestion. In boiling meat, the water should scarcely be brought to the boiling temperature, but it should be long kept at a lower than the boiling point of water, or in that state which approaches more to stewing than to boiling. The nature of the water is also of some importance. Dr. Paris observes, that meat boiled in hard water is more tender and juicy than when soft water is used; whilę vegetables are rendered harder and less digestible when boiled in hard water.

(2.) Baking Excepting in the preparation of light puddings, the process of baking is inadmissible for the sick.

(3.) Roasting Roasting softens the tendinous part of meat better than boiling, and it retains more of its nutritious principles. Care should always be taken that the meat be neither over or under-done ; for, although in the latter state it may contain more nutriment, yet it will be less digescible on account of the density of its texture. It has of late years been much the fashion to regard under-done roasted meat as being well adapted for weak stomachs; but no opinion is more erroneous.

(4.) Mutton Broth. This is prepared from a pound of good mutton, freed from fat, and cut into slices, and a pint and a half of soft water. Boil for half an hour, after the maceration, and then strain it through a sieve.

(5.) Panada. Having pared off the crust, boil some slices of bread in a quart of water for about five minutes. Then take out the bread, and beat is smooth in a deep dish, mixing in a little of the water it has boiled in; and mix it with a bit of fresh butter, and sugar and nutmeg to your taste.

(6.) Tapioca. Wash the tapioca well, and let it steep for five or six hours, chang ing the water three times. Simmer it the lact water till quite clear then season it with sugar and wine, or lemon-juice.

(7.) Rice Jelly. Having picked and washed a quarter of a pound of sice, mix it with half a pound of loaf sugar, and just 'snfficient water to cover it.

Boil it till it becomes a glutinous mass; then strain is

Bcasun it with whatever may be thought proper; and let it stand to cool.

) Allow three large tablespoonfuls of oatmeal or Indian meal to a quart of water. Put the meal into a large bowl, and add the water, a little at a time, mixing and bruising the meal with the back of a spoon. As you proceed, pour off the liquid into another bowl, at every time, before adding fresh water to the meal, till you have used it all up. Then boil the mixture for twenty minutes, stirring it all the while ; add a little salt. Then strain the gruel and sweeten it. A piece of butter may be stirred into it; and also a little wine and nutineg. It should be taken warm.

RESPECTING CLOTHING &c.

(1.) Putting away Woolens. The following method of putting away all the woolen and worsted articles of the house, will be found an infallible preservative against moths: and the cost is nothing in comparison to the security it affords of finding the things in good order when opened for use on the return of cold weather. Procure, at a distiller's or elsewhere, a tight, empty hogshead, that has held whiskey. Have it well cleaned, (without washing) and see that it is quite dry. Let it be placed in some part of the house that is little used in summer, and where it can be shut up dark.

After the carpets have been taken up, and well shaken and beaten, and the grease-spots all removed, (see 4) let them be folded and packen closely down in the cask. Put in also the blankets, having first washed all that were not clean; also, the woolen table-covers. If you have worsted or cloth curtains and cushions, pack them likewise, after they have been freed from dust. Also, flannels, merinoes, cloaks, coats, furs, and, in short, everything that is liable to be attracted by the moths. Fold and pack them closely, making all the articles fit advantageously into the space, and so disposing them that each may find a place in the hogshead. The furs had best ve sewed up in linen before they are put in. If well packed, one hogshead will generally hold all the woolen articles belonging to a house of modern size, and a moderate sized family. Then nail on the head of the cask, and let the whole remain undisturbed till the warm weather is over. While the house is shut up, and the family out of town, in the summer, you may safely leave your woolens put away in this manner. Choose a clear dry day for unpacking them in the autumn; and when open, expose them to the air till the odor of the whiskey has gone off. If they are put away clean, and free from dust, it will be found that the whiskey atmosphere has brightened their colors. As soon as the things are all out of it, nail up the cask again, and keep it for next season.

Where camphor cannot be conveniently procured, furs, flannels, &c., may be kept through the summer by sewing them up in linen, and interspersing properly among them bits of fresh sassafras bark, or shav

Irage of red cedar. But there is nothing so certain to preserve them from moths as an old whiskey cask. Never keep hair trunks. They always produce moths.

(2.) French method of washing Silk Cravats, Scarfs, Shawls, ģc. Make a mixture in a large flat dish, of the following articles :--A large tablespoonful of soft soap or of hard brown soap, shaved fine, (white soap will not do); a small teaspoonful of strained honey, and a pint of spirits of wine; have ready a large ush, (a clothes brush, for instance); make perfectly clean. Lay the silk on a board or on an ironing-table, stretching it evenly, and securing it in its place with weights on its edges. Then dip the brush into the mixture, and with it go all over the silk lengthwise of the texture, beginning at the part east scen when worn, and trying a little at a time, till you have ascertained the effect. If you find that the liquid changes the color of ine silk, weaken it by adding more spirits of wine.

Having gone carefully over the whole of the article, dip it up and down in a bucket of clean water; but do not squeeze or wring it. Repeat this through another clear water, and then through a third. Afterwards spread it on a line to dry, but without any squeezing or wringing. Let it dry slowly. While still damp, take it down, pull it and stretch it even, then roll and fold it up, and let it rest a few min ates. Have irons ready, and iron the silk, taking care that the iron ve not so hot as to change the color.

The above quautity of the washing mixture is sufficient for about alf a dozen silk handkerchiefs, one shawl, or two scarfs, if they are not too long. If there be fringe on the scarfs, it is best to take it off and replace it with new; or else to gather the ends of the scarfs and finish them with a lapell or ball. Brocaded silks cannot be washed in

this way.

Gentlemen's silk or cha.y cravats may be made to lock very well washed in this manner. Ribbons, also, if théy are thick and rich. Indeed, whatever is washed by this process, must be of very good quality. A foul or dyed silk dress may be washed this way, provided it is first taken apart; silk aprons also. We have seen articles washed by this process, and can assure our readers it is a good one. This is also a good method of washing blond, using a soft sponge instead of a brush. When dry, lay the blond in long folds within a large sheet of white paper, and press it for a few days in a large book, but do not iron it.

In putting away ribbons o rsilk, wrap or fold them in coarse brown paper, which, as it contains a portion of tar or turpentine, will preHerve the color of the article, and prevent white silk from turning yel. Icw. The chloride of lime used in manufacturing white paper renders it improper to keep silks in, as it frequently causes them to spot or to change color.

(3.) To make a soiled Coat look as good as new. First clean the coat or grease and dirt (see No. 4,) then take one pallon of a strong decoction of logwood made by boiling logwood chips

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