livery. In this situation she will have to carve, and as she will occasionally be required to assist the cook in dissecting a dish to be sent up stairs, it is indispensably necessary that she be proficient in the art of carving: and besides, to carve meat well, is a great saving.* It would argue prudence and economy in her, to see that the pieces of bread which are brought down stairs, be eaten at this table, or in the servants'-hall, and it would be extravagance to suffer new bread to be eaten below stairs.

When the dinner is gone up, her attention will be directed to the dessert, which she prepares and lays out in her own room, previous to the removal of the cloth above stairs; when she makes her appearance with it, and arranges it on the dining-room table.

The Housekeeper now begins to find herself at leisure; by this time too, the maids will have done the principal part of their work above stairs, and the cook, kitchen-maid, and scullion, have washed up, and cleared away every thing, and cleaned up the kitchen.-After tea, the provident housekeeper will begin to think about to-morrow; evening being the best time for preparing all things that are likely to be wanted soon.-Small quantities of spices should be pounded and ground, and laid by in bottles, well corked, ready for use.-Much less spices are necessary, in gravies, &c. when thus prepared, than when boiled whole.Raisins may be stoned, if wanted next day. -Currants may be washed, picked, and perfectly dried. White sugars should be broken,

* See Instructions for Carving, p. 65, &c.

or pounded, rolled with a bottle, and sifted. Some of the oranges and lemons, to be used for juice, should be pared, and the rind put by to dry; and of some, when squeezed, and the pulp scraped out, the rinds may be kept dry for grating.

[The Salary of the Housekeeper is from twenty-five to fifty guineas per annum, dependent on the extent of the family, and the nature of the business she undertakes.]

Useful Memorandums.

Provisions that will keep, should be laid in in quantities when cheapest, to be ready when wanted.-The best of all kinds are the most economical, not only because they are best, but also, because they go furthest.

As sugar is an article of considerable expense, it is to be understood that, of the white sugars, the most refined goes furthest and 'sweetens best. Chuse those that are close, heavy, and shining.-The best sorts of the brown have a bright gravelly look. The coarser sorts are strongest and fittest for wines, sweetmeats, &c.

The only certain road to regularity, is to do every thing in its proper time-keep every thing in its proper place-and apply every thing to its proper use.

The great Dutch statesman, De Witt, attributed the whole art of dispatching a multitude of business, to the doing of one thing

at a time.

The want of regularity gives to families the appearance of chance and confusion; on the contrary, order in a family is productive of much happiness.

Accustom all the servants under your direction to rise early, and let them breakfast at an early hour. If orders be given betimes in the morning, there will be more time to execute them, servants will perform their work with more ease, and less hands will be required. If the economy of time were duly considered. and a regular plan of daily employment laid down, much business may be effected without hurry or fatigue.

As some preparation is necessary in all families for accidental visitors, care should be taken to have things in readiness for lunch, chocolate, sandwiches, &c.

An inventory of furniture, linen, china, plate, &c. should be kept, and the articles examined by it twice a year, at least, or of tener if the servants be changed, and a correct list of the articles delivered into the care of the new servants should be kept.-Housecloths, knife-cloths, &c. should be numbered, and always be accounted for, either whole or in part-which would be done if a note were inserted at the top of the list of the articles delivered out.

Tin fenders, and other things that are painted, should be painted every year or two.-Tin vessels, if suffered to become damp, soon rust, and are eaten into. holes.

.

The best way to scald fruits or to boil vinegar is, to put it in a stone jar on an iron hearthor to put the jar in a saucepan of boiling water, called a water bath.

THE STORE-ROOM AND STILL-ROOM. THESE rooms are entirely under the manage

ment of the housekeeper. The STORE-ROOM is approriated as a depository for such imperishable articles. of household consumption as are in continual request, and may be laid up, when purchased in quantities,-at times when cheapest,-most in season, or best-to be ready at hand when wanted.

Let every thing, not only here, but all over the house, be kept in its proper place, applied to its proper use, and replaced when. worn out or destroyed.

N. B. To save the trouble of referring to different places, for the several methods of storeing or preserving many articles which are proper to he kept, we shall insert under this head every thing of this description that may

occur to us.

SOAP will be the better for keeping-indeed, it should not be used when newly made. The cakes should be cut with a wire or string, into oblong squares, and laid up, on a dry shelf, a little distance apart, and across each other, so as to admit the air betwixt them, to harden it. -This method will save one third. Note,-If dried fast, soap will crack and break when wetted.

CANDLES and SOAP made in cold weather, are best; and when the price of these articles are likely to be high, a reasonable stock of both should be laid in.-Candles, if kept packed in a chest, will be the better for keeping eight or ten months, and may be kept well, if necessary, for two years..

STARCH should be bought when flour is cheap, and may be kept in a dry warm place, if closely covered, as long as may be necessary.

LOAF SUGARS should be kept tied up in paper, and hung up in a dry place. Brown sugars should be kept covered up, and in a moderately dry place.

SWEETMEATS, PRESERVES, &c. must be carefully kept from the air, and in a very dry place.

TEAS, COFFEE, CHOCOLATE, DRIED FRUITS, and generally, all kinds of Grocery and Condiments require to be kept dry and free from air.

The various kinds of SEEDS and RICE, PEARLBARLEY, OATMEAL, &c. must be kept in a dry place, and be covered close, to preserve them from insects.

BREAD is best kept in an earthern pan with a cover. A loaf should not be cut till it is a day old. The bread that is cut unnecessarily in the parlour, should be eaten at the second table before more is cut.

Writing and other papers, that are constantly wanted, should be bought by the réam or bundle, and kept in a dry place.

APPLES should be spread, separately, on clean dry straw, on a dry upper floor, and care must be taken to preserve them from frost. The Americans throw a clean canvas cloth over them, which will answer the purpose.

PEARS should be hung up, singly, by the stalk in a dry place.

GRAPES should be gathered before they are ripe, and may also be preserved hung up in single bunches the same way;-or they may be kept in saw-dust, in boxes with covers, to exclude the air-Every bunch being laid apart.

ORANGES and LEMONS, if bought when cheapest, may be preserved a long time,