Manual of household work and mamagement

Front matter

MANUAL OF

HOUSEHOLD WORK

AND

Preface

I HAVE been requested by Miss Butterworth to write an introduction to this Manual of Household Work and Management.

I have the greatest pleasure in doing so, because I believe that this Manual will prove of benefit to all classes of homes.

It has been written by one who is a specialist on the subject, and who has spent many years in giving instruction in the practical management of a house, etc., to all classes of women.

The various subjects included in the term “ household work and management” have been dealt with in this small book.

It contains valuable information on the proper management of a house, obtained by practical experience.

It is a book that will be useful, not only to those who propose training as teachers of the domestic sciences, but to all those who undertake the management of a home.

I have confidence, therefore, in recommending this little book to all those who desire to study the science as well as the practice of household management.

HESTER DAVIES,

A

V.

AUTHOR’S PREFACE

The rarity of text-books containing the details of household work is the raison d'etre of this little manual. By those who are experienced in the management of the home, much of the information here given may be deemed superfluous j but to the tyro no detail is unimportant. It is in the neglect of apparently small and obvious points that many irritating mistakes arise ; and therefore, at the risk of wearisome repetition, every attention has been paid in this manual to those trifles that make perfection, which is in itself no trifle.

No attempt is made to supplant the goodly tomes on Domestic Economy already issued, but to supply a handy book of reference containing all the particulars of household management. It is written, primarily, for students cjualifying for the Teacheds Diploma of Housewifery; but in the earnest hope that it may also be of assistance to many entrusted with the care and comfort of a home.

ANNIE BUTTERWORTH.

August, 1902.

Preface To Second Edition

The sale of the first edition of 6000 copies of this manual proves that it has not only been found useful by students training in Housewifery, but with many “ entrusted with the care and comfort of home.”

The gratifying notices of the Press, and the favourable testimonials of the Superintendents of Domestic Science Schools, have encouraged the author to issue a second edition, with additions which, it is hoped, will increase the usefulness of the work.

Cardiff, 1906.

CHAPTER I Choice of a House

Written Agreement — Sale of Fixtures — Regulations — Respecting Fixtures — Neglect — Infection — Notice — Fire Insurance — How to act in Case of Fire — Advantages and Disadvantages of Flats — Rates and Taxes

CHAPTER II Position and Arrangement of Larder

Cleaning — Butter, Milk, Bacon, Lard, Bread, Cheese, Fresh Eggs — To store Eggs — To store Butter — Potatoes and Root Vegetables — Onions — Apples, Choice of Apples, Pears, Lemons — Vegetable Rack — Description of Storeroom — ^Jams, Soap, Flour, Oatmeal, Grains, Coffee, Sugars, Tea, Candles, Starch, Soda, Honey, Almonds, Dried Fruits, Herbs — Care of a Meat Safe

CHAPTER VI Care of Sinks and Drains

Scullery Sink : its Position, Cleaning, and Daily Treatment —

Daily and Weekly Care of Water-closet Pans — How to test Drains — House Refuse — Bath Pipes — Test of Water — How to make and test Filters — Frost — Hot-water Supply • • • 39

CHAPTER VII Prevention and Extermination of Household Pests

Mice and Rats, Black Beetles, Cockroaches, Flies, Fleas, Fly Papers, Traps — Fumigating — Moths, Red Ants, Gnats, and Mosquitoes — Boxroom 45

CHAPTER VIII Lighting

Gas : its Advantages and Drawbacks — Varieties and Cleaning of Burners — Incandescent Light — Economies — Reading a Gas Meter — Chandeliers — Globes — Gas - poisoning — Acetylene Gas — Lamps : their Choice, Care, and Cleaning — Colxa and Spirit Lamps — Electric Light — Candles — Home-made Nightlights 49

CHAPTER IX Grates

Economy of Fuel — How to clean and blacklead a Grate — How to lay a Fire — How to clean Gas Stoves — Care of and Advantages and Disadvantages of Oil Stoves

XI

CHAPTER X Bedding PACB

Choice, Care, and Cleaning of Bedsteads, Mattresses, etc. — Suitable Qualities and Prices — How to air and make a Bed — Blankets — Sheets — Daily Work of Washstand — Order of Bedroom Work — Marking Blankets ....... 64

CHAPTER XI Table Appointments

Nicety of Appointments — Care of Salt Cellars — Preparation of Table Salt — Cruets — Mustard — Butter — Laying Cloth for Luncheon and Late Dinner — Dessert — Cooling Wine — Hints to a Young Housemaid — Order of Dinner — Advantages of Dinner d la Russe 75

CHAPTER XII Carpets, Floor Coverings, etc

Origin, Varieties, and Prices — Spring Cleaning — Daily and Weekly Care — To remove Grease, Oil, and Ink Stains from Carpets, and to renovate Colours — Stair Carpets, Pads, and Underlays— Cleaning of Linoleum, Cork Carpet, and Oilcloth — Cleaning of Matting — Care, Price, Advantages and Disadvantages of Carpet Sweepers 81

CHAPTER XIII Wall Coverings

Choice of Wall Papers — Varieties — Stripping Walls — Paperhanging— Paste — Cleaning Varnished and Unvarnished Papers — Whitewash — Distempering — Smell of New Paint .

CHAPTER XIV Wood

Scrubbing of Floors, Tables, and Culinary Utensils — Treatment of Neglected Boards— Staining and Poli.shing of Wood— Recipes

Xll for Furniture Cream — Treatment of Old Oak — Washing Varnished and Unvarnished Paint — Cane-bottomed Chairs — White and Brown Wicker Chairs — Materials used in Upholstery ...

CHAPTER XVIII Silver and Tin

Solid Silver — Composition of Silver Plate — Usual Patterns — Cleaning of Silver, Frosted Silver, Oxydized, and Braid — Precipitating Whiting — Materials — Tin Solution — Cleaning of Tins — Britannia Metal' — How to label Tins — Sheffield Plate

CHAPTER XXX Washing White and Coloured Silk

Gum Water — Chiffon — -Cretonne — Art and Madras Moslin — Bran Water — Washing and calendering Chintz — Simple Method of washing Lace — Black Lace — Ribbons — To whiten Straw Hats, and freshen Crape and Velvet — To remove Creases . 186

SYNOPSIS OF CHAPTERS XV

CHAPTER I Choice of a House

Reyit — Neighbourhood — Soil — Aspect — Slope — Size of Rooms — Various Details — Need of Agreement — Sale of Fixtures — Regulations respecting Fixtures — Neglect — Infection — Notice — Fire Insurance — How to act in case of Fire.

Every text-book on Domestic Economy enters so thoroughly into this question that it is only necessary' here to mention the various considerations in a most cursory manner.

RENT. One-eighth of the income is usually considered to be the proportion to spend on this item, it being most unwise to cripple the resources of a household by taking a house beyond the means at disposal. No house, however apparently charming and desirable, is cheap if it is not in good sanitary condition and in a healthy situation.

NEIGHBOURHOOD. This is often influenced by the rent. If possible, a house should be conveniently near to the railway station, or trams, or to the occupant’s place of business. The proximity of an overcrowded churchyard, or unwholesome trade premises, marshy land or stagnant water, should be avoided, also narrow dark streets facing north, houses closely hemmed in by trees or in a low, damp situation.

P

ASPECT. A south or south-west aspect is the most desirable, as rooms facing north are cold and cheerless, while those facing east are usually draughty and most unsuitable for persons liable to neuralgia.

SOIL. It is most necessary that the house should be built on dry soil, and for this reason a fair elevation above the surroimding land is advisable. Gravel or sand forms a very healthy site, because moisture can readily drain away through these porous materials. Rock, sandstone, and chalk come next in merit for the same reason. Dense clays are most unhealthy, especially for those liable to consumption or to rheumatism.

“ Made soil,” which is principally ash-bin refuse, is, needless to say, most undesirable, as impure gases and disease germs must inevitably rise from it.

THE SLOPE on which a house is built is of the utmost importance, as even gravel if low-lying may contain a large quantity of water. Damp soil necessarily renders a house colder, so that it is less economical (more fuel being required) as well as unhealthy, phthisis, ague, croup, and dysentery being among the complaints.

The vegetation affords a little guide as to the character of the soil — grass is greenest on a damp soil ; rhododendrons are larger and blossom more freely on a peaty, sandy soil ; laurels, bays, and laurustinus will not flourish in impure air ; while stunted oak trees indicate a depressing atmosphere. Some plants cleanse and drain the soil, notably eucalyptus trees and sunflowers.

SIZE OF THE ROOMS. Persons who habitually live in very small rooms never enjoy vigorous health. They are usually listless, apathetic, and suffer from headache and loss of appetite. For every individual at least 1200 cubic feet are necessary. In order to ascertain the cubic space of any room, simply multiply together the three dimensions of length, breadth, and height .

THE SANITARY ARRANGEMENTS must especially be well looked after : their condition is best judged by an independent sanitary expert. A plan of the house drainage should be obtained from the landlord.

Before taking a house, the following details should be remembered : —

1. All particulars of the water supply should be obtained, and cisterns should be examined.

2. If there are any ventilators, such as Tobin’s tubes, or Sheringham’s valves, etc., on the premises, they should be put in working order ; window-sashes, cords, and fastenings should be looked after, all windows being made to open at the bottom as well as the top.

3. The kitchen, oven, and boiler flues should be inspected. Mantelpieces should be examined for signs of smoky chimneys, shown in discolouration of marble or woodwork. A cowl, or some contrivance for regulating the draught, will usually remedy this defect, unless the house is adjacent to some much higher building, which may cause a down-draught.

4. The roof and spouting should be thoroughly overhauled.

5. Gas-pipes should be tested, locks and bolts tried, satisfactory connection between the bells ascertained, signs of housepests should be looked for, also signs of damp or any peculiar mouldy smell.

LANDLORD AND TENANT

Almost every house of the better class (not held under a lease) is let from year to year ; that is, the tenancy cannot terminate except by special consent until the end of six months’ notice, expiring at the time of the year when the tenancy begins.

Verbal agreements for tenancies are binding for any period not exceeding three years, if there is ample proof of what was agreed. If both parties are quite content with the terms, such an agreement is effectual, but written agreements are desirable, because no mistake through forgetfulness or misunderstanding is then possible. The tenant agrees to pay the rent in four equal instalments each year, on the quarter days.

A tenancy specifled beforehand to extend over three years can only be treated by lease. Every one taking a house on lease should insist on being secured by the landlord from all arrears that may be due on account of rent, rates, and taxes. If a landlord undertakes when letting a house to do certain specified repairs, the tenant should see that they are effected before he takes possession. Rent is payable at sunrise of the day appointed for payment, but the tenant is entitled to the whole day until sunset wherein to pay.

In matters of rent night time does not count, so that rent is not legally in arrears until sunrise of the day after it becomes payable.

Sale on credit of fixtures or anything of that nature by an outgoing tenant to an incoming tenant is a somewhat risky procedure. The sale should always be for cash down before the end of the outgoing term, because if such property remains without being paid for it cannot be sued upon, as it does not then belong to the incoming tenant but to the landlord.

FIXTURES. The landlord’s fixtures usually consist of cupboards, grates, and Venetian blinds, while the tenant usually provides spring blinds, curtain poles and rods, shelves, hanging lamps, and sometimes gas-fittings. Everything fi.xed by a tenant that can be moved without creating dilapidation may be removed if not incorporated with the premises. As a rule, everything that can be disengaged by drawing nails and screws, actually provided at the tenant’s own expense, may be taken ; but if the fixing be by mortar or cement, the article so fixed must pass to the landlord.

BUILDINGS. Everything built or erected by the tenant as additions to the premises and incorporated therewith must be suffered to remain ; but if any structure (as a conseia-atory) be built upon timber course, resting upon the earth without penetrating it, or upon a dwarf foundation, the superstructure may be taken away.

PLANTS. An occupier is not legally entitled to remove any trees, shrubs, plants, or roots, whether planted by himself or not. Ripe fruit and vegetables may be taken, but unripe fruit and immature vegetables must be left.

NEGLECT. Whether there be any stipulation or not, the tenant is liable for any dilapidation or damage that arises from his wilful neglect ; especially if he abandons the premises before the end of his term, and if the grates are consequently destroyed by rust, or the premises injured by trespassers.

INFECTION. Outgoing tenants are heavily fined for leaving premises infected unless they give notice of infection to the landlord.

The letting of a house or room where infectious disease has been within six months, without thorough disinfection, also involves a heavy penalty.

ODD DAYS. When the agreement is executed a few days before a quarter day, the advantage of those few days is generally given to the tenant rent free, but if a few days after quarter day the rent of these days is not deducted from the first quarter’s instalment.

NOTICE. It must never be forgotten that if notice is not given at the right time the tenant is legally bound to go on for the next period. Cases often occur where the notice has only been delayed a single day with this result. This is a safeguard for landlords, and shows tenants the need of accuracy and punctuality.

FIRE INSURANCE

It is advisable that every householder should insure his property and goods at their full value. One or two points must be borne in mind in order to avoid any mistake which might render the policy useless.

1. An insurer must not so alter his premises that they no longer tally with the description in the policy.

2. A fire insurance only protects goods so long as they remain in the same house where the policy was effected. Therefore, on a change of residence, notice should be given to the insurance agent, and the policy altered accordingly.

3. A house should be insured by the landlord, the tenant insuring the contents.

4. Overstating the value of property, or underrating its proximity to risk, renders the policy null and void.

5. Some kinds of property are not included unless special mention is made ; for instance, jewellery should be insured as a separate item. Some companies do not include glass and china in furniture. A condition that no piano or picture shall be rated over ^lo is often laid down ; the best way of avoiding controversy is to have the goods valued in the presence of the agent at the time when the policy is drawn up.

WHAT TO DO IN CASE OF FIRE

The fire engines should be sent for immediately.

Should the fire break out at night, when the occupants of the house are in bed, on being roused they should wrap themselves in blankets, drawing a wetted silk handkerchief or piece of wet flannel over their faces, as this to a large extent serves as a protection.

If it is impossible to walk through the smoke, crawling on hands and knees should be attempted, as there is always a space of from eight to ten inches of pure air close to the ground.

If ascent or descent on the staircase is impossible, it is advisable that all members of the household should make their way into the front rooms. If in extremity and no fireescape is at hand, sheets should be fastened together, one being made fast to some heavy piece of furniture, and escape be thus effected. Keep all doors and windows shut as much as possible, as the draught fans the flames.

If a woman’s clothes ignite, she should throw herself down and roll over and over on the floor in a rug, strip of carpet, heavy curtain, or any substance which will smother the flame. Sparks fly upwards and flames ascend ; ignition from below mounts up with fearful rapidity, and disfigurement of face, neck, head, and arms is much more frequent than of the lower limbs. The moment the body is in a horizontal position the flames still ascend, but only into the air, not curling round the upper part of the victim ; also, not having so much to feed on, the flame can more easily be smothered.

COMPARATIVE ADVANTAGES AND DISADVANTAGES OF FLATS

I. The rates and taxes are included in the rent, only the lighting is additional. 2. Less furniture and fewer sen ants are required, as the rooms are all on one floor. 3- easier to check the servants, seeing when they go in and out, and preventing their giving or selling any perquisites. 4. It is safer when the mistress is absent than an ordinary house would be, as the porter takes it under his charge. On the other side, there are few conveniences for storing, the servants’ accommodation is generally very poor, and all sounds are heard by neighbouring residents, so that where there are children the flat is inconvenient.

RATES

Assessment means the official valuation of income or property for purposes of taxation. Returns are made periodically by the occupiers of the amount of rent paid, and on these returns the assessment is made. This is based on no definite principle, necessity being the chief factor, so that it is high or low according to the expenditure of the corporation. The term “rates” includes (i) the Poor Rate, (2) the General District Rate, and (3) the Water Rate.

The money raised by the POOR RATE is expended on relief of the poor, other expenses of the guardians, intermediate education, technical instruction, elementary education, higher grade schools, continuation evening classes, public libraries, salaries, etc. This rate varies in different towns ; in Cardiff in 1905 it was 3/10 in the £\ for the year, paid half yearly.

THE GENERAL DISTRICT RATE in Cardiff (1906) now amounts to 3/6 in the £1, or 1/9 each half year. This rate is expended on the following items : highway maintenance, street improvements, sewers, public-street lighting, electric lighting, the laying out and keeping up of various parks, sanatoriums, scavenging, watering of roads, drinking-fountains, markets, public baths, museums, port sanitary authority, salaries, etc.

The WATER RATE amounts to 5 % on the assessment of the rent. This rate is always chargeable on any furnished house, even if unoccupied. Three months’ notice should be given before leaving a house. Occupiers changing residence, taking fresh premises, or giving up occupation, should at once send full particulars, with dates, to the chief collector, so that the rate-book may be altered accordingly.

TAXES, OR IMPERIAL TAXATION

Assessment is required for (i) the Land Tax, (2) Inhabited House Duty, (3) Income Tax, and (4) Estate or Death Duty.

Houses at a rental of £,'ZO per annum or under are exempt from the INHABITED HOUSE DUTY. This varies according to the value of the house, being —

id. in the £ i from /20 to £i,o yearly.

and so on.

INCOME TAX. Income derived from landed property, including houses, is assessed at its annual value, less one-fifth off for local rates, and one-sixth off for repairs. Thus a house let at ^40 yearly would be assessed thus — i of ;^4o =800 I of;i^40 =568 The two together = 1368 £ s- d.

26 13 4 yearly assessment.

Total exemption from this tax may be claimed by those whose income is under ^160 yearly. At present the income tax is i/- in the £i ; but abatement maybe claimed up to £loo yearly in the following manner : —

Incomes under £\<x> yearly are allowed a deduction of ^160 Those between ;^4oo and ^500 „ „ „

That is to say — those possessing an income of ;^400 only pay the income tax on ;^24o, and so on.

ESTATE DUTY is leviable upon the principal value of all property, real or personal, which passes on the death of a person, including any money or investment representing the proceeds of sale which passes, either immediately on the death or after any interval ; it also includes gifts of property made by the deceased within a year of death. Immovable property situate out of the United Kingdom is not chargeable with estate duty. Movable property, situate out of the United

Kingdom, is not chargeable if the deceased was domiciled out of the United Kingdom at the time of death. It is chargeable, however, if the death occurred in Great Britain and Ireland.

Estate duty is not payable on the property of seamen, marines, or soldiers, who are slain or die in His Majesty’s service, or on any pension or annuity payable by the Government of British India to the widow or child of any deceased officer of such Government.

Where the gross value of the property, real and personal, exceeds ;^ioo but does not exceed ^£300, a fixed duty of 30/- should be paid ; where it exceeds .,^300 but not .45°°) ^ fixed sum of 50/- is payable. Above that the scale is —

£25,000 „ 4 „

^^50,000 „ 4§ „

CHAPTER II Larder

Position and Arrangement — Cleaning — Butter, Milk, Bacon, Lard, Bread, Cheese, Fresh Eggs — To store Eggs — To store Butter — Potatoes and Root Vegetables — Onions — Apples — Choice of Apples — Pears — Lemons — Vegetable Rack.

Description of Stores — Jams, Soap, Flour, Oatmeal, Grains, Coffee, Sugars, Tea, Candles, Starch, Soda, Honey, Almonds, Dried Fruits, Herbs.

POSITION AND ARRANGEMENT. The larder should have a northerly aspect to ensure coolness and absence of bright sunshine ; it should, however, be dry, light, well ventilated and scrupulously clean. The ceiling should be limewashed frequently, the walls if not tiled being treated in the same manner. Slate shelves are preferable to wood ; but in any case there should be a slate slab on which the butter and milk may be placed, as these articles are easily contaminated.

CLEANING OF LARDER. No brushing should take place in the presence of food ; the shelves should be wiped over daily with a damp cloth to gather up the dust, being scrubbed (as well as the floor) with carbolic soap weekly, care being taken that a dry day be chosen. The window should be open constantly ; in fact, perforated zinc gauze is better than glass, as fresh air can thus be always admitted. The upper part of the door should also be formed of this material, to ensure a through draught. Hooks for hanging meat should be placed in the ceiling in line with this draught. The floor, if possible, should be of stone. The mistress should inspect the larder daily, to see that all odds and ends of food are utilized, and that none are overlooked and allowed to become sour. Wire covers should be provided for covering cold meats, etc., butter and milk being covered with fine muslin ; the latter should be kept in a shallow milk-bowl, as it remains sweet longer than in a jug.

BUTTER. In hot weather butter may be placed in a basin which is allowed to stand in a larger bowl of cold water containing saltpetre, the ends of the muslin covering resting in this so that the muslin is always damp.

BACON AND HAM should be tied up in brown paper, and suspended from the ceiling.

LARD should be covered closely, and kept in a crock or on a plate covered with a basin.

BREAD should be kept in a closely covered earthenware bread-pan, which has a hole in the lid for ventilation. Daily it must be wiped out to prevent it becoming musty ; weekly it must be washed and well dried.

CHEESE. Where a large piece is bought, more than can be conveniently placed in a cheese-stand, a buttered paper should be tied over the cut surfaces, the whole tied up in brown paper, and an earthenware pan inverted over it to keep off mice. Care must be taken that it, or any other strong-smelling food, is not placed in close proximity to milk or butter, as both these foods readily acquire a taint.

FRESH EGGS should be kept in a basket ; if held up to the light, an egg if fresh should be clear, if thick it is stale. Eggs are cheapest in the late spring. They may be preserved for future use by rendering them air-tight to prevent decomposition. The simplest treatment is to coat them thoroughly with lard or butter, then pack them in jars of dry salt, narrow ends downwards.

TO STORE BUTTER. Butter may be bought cheaply near the end of the summer. Into every pound should be worked ^ oz. of salt, ^ oz. of saltpetre, and A oz. of castor sugar. When these ingredients are thoroughly kneaded into tlic butter it should be pressed into a jar, and a piece of calico laid over it ; then a layer of salt, another piece of calico, and finally the lid, which will prevent the admission of any air.

FRUIT AND VEGETABLES

POTATOES may usually be purchased cheaply about the end of August ; they should be kept heaped up in a dark cellar.

covered with straw. Attention is necessary to remove any decaying ones and to break off sprouts. Artichokes, carrots, parsnips, and turnips are all stored in a similar manner.

ONIONS should be hung by the stalks, or strung on ropes after drying in the sun ; they should be hung from the ceiling. Shallots, chives, and garlic are all thus suspended.

APPLES should be laid on the floor or shelf, and not allowed to touch one another. They should be looked over constantly, and any decaying ones removed. Apples with rough skins, such as russets, keep best.

CHOICE. The heaviest apples are always the best. Choose those which on being pressed with the finger and thumb yield with a slight crackling noise.

PEARS may be laid separately on shelves or hung by their stalks.

LEMONS may be rolled in soft paper and laid on a shelf or suspended in a net. When the juice has been extracted, the peel may be chopped finely, dried, and tied down in pots to serve as a flavouring.

Fruit and vegetables should if possible be kept in a fruit-room, as the smell of apples and onions renders both unfit occupants for either a larder or storeroom. An unused attic may sometimes be reser\-ed for this purpose. Where only small amounts of vegetables are purchased for immediate use, the new hygienic vegetable racks are useful ; they take very little room, as they can be hung against a wall. They contain four bins, and cost from 1 1/6 to i6/6 according to size.

STORES AND STOREROOM

It is an undoubted economy to buy certain materials in large quantities ; by so doing the price per pound is much less, and the weight of paper bags and the turn of the scales arc saved- The poor who buy coals by the hundredweight pay far more than those householders who can lay in a store at summer prices at the end of August. Apples by the barrel, potatoes by

VEGETABLE RACK.

the sack, oranges by the box, are much less expensive than when bought in driblets. The only difficulties are that poorer people have not always the ready-money to lay out, and that they often have little or no space for storage.

STOREROOM. The ideal arrangement is to have a cool, dry room, fitted with cupboards, shelves, drawers, a table, and a pair of scales, so that all stores may be weighed on arrival, and any mistake at once perceived. A store-book should be kept, in which, on the day of arrival, the date of purchase, price, and quantity of all stores should be entered ; in this way it is easy to calculate what quantities are on an average required for a given time, and extravagant use can thus be detected. The mistress should have a stated time for giving out stores, and each maid should bring her jars, etc., to be replenished, asking for anything she may require. A slate and pencil should be hung up, so that any stock which is getting low may be Jotted down.

One cupboard should contain grocery stores ; another devoted to cleaning materials, such as soap, soft soap, soda, black lead, metal polish, bathbrick, etc. One shelf should be given up to supplies of turpentine, methylated spirit, permanganate of potash, etc.

ARRANGEMENT. In a locked cupboard the poisonous liquids should be kept, such as Carbolic Acid, Ammonia, Hydrochloric Acid, and the poisons Oxalic Acid, Salts of Lemon or Salts of Sorrel, each one being carefully labelled and marked “ Poison.”

One drawer should contain a stock of kitchen paper, dessert and fish d’oyleys ; another a reserve stock of house- flannel, dishcloths, dusters, chamois leathers ; and it is wise to have some space kept apart for the supply of various sorts of household brushes.