A manual of domestic economy : suited to families spending from £100 to £1000 a year. Including directions for the management of the nursery and sick room, and the preparation and administrations of domestic remedies

Front matter

c, & E. BROWN,

“T — U^WVVIN,

Antiquarian JBoofcsellet

Preface

but it embraces the experience of a life, twenty-five years of which have been passed in familiar intercourse with the members of numerous domestic circles, and during which every phase of middle life bearing upon the subject has been laid bare. The medical attendant has perhaps more ample and varied opportunities of obtaining correct information upon the matters connected with the details treated of in the following pages, than the members of any other class or profession. To him the good and evil of life are fully exposed ; and it is his own fault if he cannot see the causes of the latter, and suggest a remedy. His education is, or ought to be, of such a nature in point of science, that much which is unintelligible to the mass is patent to his mental vision, and there is nothing in the round of domestic affairs which is not frequently submitted to his judgment, either purposely or accidentally. It is not, therefore, upon the results of a single experience only that I am enabled to draw, but on that of the many with whom the long practice of my profession has necessarily brought me in close contact.

In the following pages the First Book treats simply of the Necessity of economy , which is evident to us all, and is therefore dismissed with very short remarks. Book the Second indicates the best method of Obtaining a house , whether by purchase or by renting or building, the practical details of which last are given at length. Few people out of the building trade attain a knowledge of house-building until, having gone through the ordeal of bricks and mortar, they cease to require it ; if, therefore, they decide upon undertaking the task, a practical guide is indispensable, and it is hoped that the following observations and details of prices will give the desired information in a plain and intelligible form. In this Book, the chapters on warming and ventilation , together with those on lighting , water supply , and preservation from fire , embrace the received theories and most useful appliances of modem days, relating to these several subjects so important to comfort and health. In the Book on furniture and furnishing, among other details, a table of prices is offered to the reader, selected in accordance with the four scales of expenditure which are throughout referred to, viz., £1000, £500, £250, and £100 a-year, so that any young housekeeper who is about to enter upon this important era of his or her life, may, as soon as the income is known, at once calculate what will suffice to supply him with corresponding articles of furniture, while the details are so plainly set down that they may easily be altered to suit particular fancies or wants. Books the Fourth and Fifth, are occupied with the duties and supervision of servants , and with the best methods of marketing or of obtaining the supplies necessary for the house by home produce. Here are included concise, but sufficiently full, directions for baking , brewing , preserving , pickling , &c., and contrasting the home article with that purchased in the shops. Book the Sixth gives a brief survey of the natural economy of man as affected by his artificial habits , and as bearing upon the various kinds of food, serving as an intro-

PREFACE.

Vii

duction to Book the Seventh, which enters upon the all-important subject of cookery. This will be found to be treated in a thoroughly practical and useful manner, adapted to the want3 and fashions of the day, but only introducing those foreign dishes that are in themselves improvements upon our own. In the compilation of this book I have been fortunately able to enlist the energies of a committee of ladies, residing in various parts of England and Scotland, who have most kindly opened their private stores of information, and have supplied receipts which are of the highest practical value. Indeed, all which are here offered have been submitted to the approval of one or more of these ladies, and most of them have also passed the ordeal of a careful examination and correction by an intelligent practical cook, of great experience, who is now married, and beyond the influence of that pardonable jealousy which is too apt to lead to false information, by giving imperfect receipts as genuine. From this valued source have also been obtained the descriptive details of pastry-making, in which she is notoriously a proficient, and which, I believe, will be found far superior to any hitherto offered to the public. Many economical dishes suited to the poor man’s family are, moreover, presented, which will be found scientifically calculated to give nourishment to his frame, while, at the same time, they are wholesome and palatable. Indeed, the whole of this department is framed upon the principle of avoiding waste, and of using up every particle of nourishment in some way or other.

In the Ninth Book, which enters into the subject of the lying-in room and nursery , many minute points of detail as to price and management are given, which it is believed are entirely new to the public, and are likely to be of great service to the young mother. In this department the professional man is of course peculiarly at home ; but it is not every one, perhaps, who will take the trouble to dive into the details of the nurse’s duties. Nevertheless they are all-important, and from their neglect, owing rather to ignorance than carelessness, many lives are lost every year, and in other cases the constitution of the mother or child is irretrievably ruined. Book the Tenth, it is to be hoped, is sufficiently explanatory for the purpose of enabling the master to see into his interests as connected with the stable and coach-house; but the subject is a wide one, and can only here be partially treated. The same may be said of the last book, which comprises an account of such medicines and modes of treatment of disease as are within the scope of the manager of a household. It is here not the author’s aim to offer a full account of the diseases to which the human frame is liable, and which would occupy the whole of the following pages, but simply to afford some few hints upon the treatment of the more ordinary and trifling forms of disease, and in other and more severe cases to indicate the symptoms by which they may be recognised, before such a delay has been suffered to elapse as to render the too long protracted attendance of the physician or surgeon useless and unavailing.

viii

PREFACE.

In the Eleventh Book, entitled the Sodal Duties of Heads of Families, the various details scattered throughout. the whole are combined together, and made to bear upon the three several subjects of Home duties, Duties owing to our equals and superiors, and the Duties owing to our poorer neighbours ; and in this division the young mistress of a household will find a mass of useful information of a miscellaneous character. Here she is taught practically how to set about her task, and the way in which her expenditure must be calculated and economised. A table is inserted in which the annual outlay in each article of housekeeping necessary ior a small family is given, varying according to the whole sum which can be set apart for the purpose. Here also is to be found a series of ordinary bills of fare suited to each class of persons referred to in the book, and also the tables of weights and measures necessary for the due calculation of their proportions and cost. Besides these several points of information, which every one should be able to make use of in some form, there is appended an account of the present very sensible method of arranging dinner and supper parties, &c., which are every year becoming more widely different from the heavy and indigestible masses of provisions formerly in vogue, as is evident from the bills of fare introduced. And, lastly, the chapter on our social duties to our poorer neighbours has been inserted from a belief that many young housekeepers have the desire to benefit others if they knew how ; and it is hoped that the information there contained may enable them to lend a helping hand in such a way as to do good unto others without injuring themselves.

Such is a brief summary of the contents of this volume, and of the purpose and opportunities with which it has been written. It remains to be seen how far it may succeed with a public which, in such matters, mu3t be fully competent to form a correct and impartial judgment.

J. H. W.

.London, Oct., 1856.

Book I.— -on The Practice Of Economy

1. Extravagance contrasted with Eco-

nomy ... 1

2. Cause of the neglect of Economy ... 2

S. Necessity for an early practice ot

Economy 2

4. Co-operation of Master and Mistress

required 3

5. Explanation of the Plan adopted ... 3

Chap. III. Tradesmen Employed In Building, Their Management And Wages

1. The Excavator and Well Sinker ... 23

2. The Stone and Marble Mason 23

3. The Bricklayer and Tiler 26

4. The Slater. 29

5. The Sawyer 30

6. The Carpenter and Joiner 31

bub-sect, a— Carpentry 31

„ b— Joinery 35

„ c— Staircases 41

„ D— The Preservation and

Measurement of Timber, and the Wages of the Men 45

7. The Blacksmith and Ironmonger ... 54

8. The Plumber and Glazier 60

sub-sect, a— The Plumber 60

„ b— The Glazier 67

„ c— Wire Working 68

9. The Bell Hanger 08

10. The Plasterer 69

sub-sect, a— Plain Plastering and Cementing 69

„ b— Ornamental Plastering

and Cementing 71

11. The Painter and Colourer 74

12. The Paper Hanger 77

CHAP. IY.

THE LOCALITY, ASPECT, AND PLAN.

1. Choice of Locality 78

2. The Aspect 81

3. Choice of the Plan 82

4. Plans of Houses suited to Towns ... 96 sub-sect, a— The Sixteen Roomed

House 96

„ b— The Ten Roomed House 99 „ c— The Four and Six Roomed Houses 99

5. Plans of Houses in the Country ... 100 sub-sect, a— The SuDurban Yilla ...100

„ b— The Country House ... 103 „ c— The Cottage 103

CHAP. Y.

WARMING AND VENTILATION.

2. Theory of Heat 104

3. Varieties of Fuel 106

4. Apparatus employed in Warming... 109

5. General Principles of Ventilation ...114

6. Practical Application of these Prin-

ciples 115

CHAP. VI.

LIGHTING, NATURAL AND ARTIFICIAL.

1. Principles of Lighting 119

2. Economy of Natural Light 121

3. Economy of Artificial Light 123

4. Candles and Candle Making Mate-

rials 123

5. Oil and Camphine, and the Lamps

used with them 128

X

CONTENTS,

6. Gas, and Gas Lamps 132

Comparative Cost of Artificial Light 135

CHAP. V1L WATER SUPPLY.

1. General Remarks on Pure Water ... 137

2. Impurities of Water 138

3. Tests for Impurities 139

4. Varieties of Water for Domestic Use 140

5. Distribution and Purification 142

CHAP. viii.

PRESERVATION PROM FIRE.

L Preservation from Internal Fires ... 143

2. Prevention of Fire from External Causes 145

CHAP. IX.

PROCEEDING TO BUILD.

2. Choice of Materials 146

3. Foundations, Wells, &c 147

4. The Carcass 148

5. Detailed Contracts for Finishing ... 149

CHAP. X.

OFFICES, YARDS, AND GARDEN.

1. Ordinary Offices 152

2. The Dairy 155

3. Stable and Coach House 156

4. Ice Houses 157

5. Garden Ground and Houses 157

CHAP. XI.

Outlay in House Accommodation 158

CHAP. XIL

The Dwellings of the Poor. 158

Chap. I. Raw Materials And Their Manufacture

1. Furniture-woods and Cabinet Makers 161

2. Metals 165

3. Animal Products: Ivory, Bone,

Leather, Horn, &c 168

4. Vegetable Productions 170

5. Marble and Stone 172

6. Articles of Glass 172

7. China and Earthenware 174

8. Textile Fabrics 179

Mattresses, Beds, and Stuffed-seats 184

Chap. II. Furniture And Its Selection

L Details and Prices 192

3. Repairs and Renovations 215

4. Hire of Furniture 215

Book Iv.— Domestic Servants And Their Duties

CHAP. I.

GENERAL REMARKS.

1. Duties of Servants to their Em-

ployers 216

2. Duty of the Employer to the Ser-

vant 217

3. Evil Tendencies of Antagonism of

Master and Servant 219

4. Enumeration of the Servants herein

alluded to 219

CHAP. IL

IN-DOOR MEN SERVANTS, AND THEIR DUTIES.

1. The Butler 220

2. The Genera] Man Servant 220

3. The Page 221

4. Wages and Maintenance of In-door

Men Servants 221

Chap. III. Female Servants

1. The Lady’s Maid 222

2. The Housemaid 222

3. The Cook 222

4. The Maid-of- All-work 223

5. Wages and Maintenance of Female

Servants 223

Chap. IV. Hiring And Discharging Servants

1. Hiring Servants 224

2. Discharging Servants 224

3. Parish Apprentices 224

4. Characters 224

5. Liability of Masters and Servants ... 224

6. Sickness 225

7. Property in Liveries ... 225

8. Action for Loss of Service 225

Chap. V. Cleaning

1. Articles of Clothing 226

2. Knives and Forks 228

3. Plate Cleaning.. 229

4. China and Glass 230

5. The Cleaning of Furniture, Carpets,

6. Cleaning Floors, Paint, &c 235

7. Cleaning Grates, Steel, and Marble 236

8. Copper and Brass Articles 2S7

9. Tin Articles, Lamps, and Candle-

sticks 237

10. To Destroy Vermin 238

CONTENTS,

XI

Chap I. Marketing And Shopping

2. Butcher’s Meat 242

SUB-SECT.

A— Beef ..

B— Mutton c— Lamb ..

D— Veal ..

e— Pork ..

3. Hams,

Salt Meats

and Preserved

Meats.

SUB-SECT.

A— Bacon, Ham b— Sausages,

Preserved

Meats, &e 253

4. Venison 255

5. Poultry, Game, and Wildfowl 255

sub-sect, a — Domestic Poultry 255

„ b — Game and Wildfowl ... 257

6. Butter, Milk, Cheese, and Eggs ... 257

SUB-SECT.

A— Butter

B— Cream n

c— Cheese d Eggs

7. Fish

SUB-SECT.

a— River Fish it

b— Pond Fish c— Sea Fish ii

D— Shell Fish ii

E— Dry Fish

8. Lard and Dripping

9. Flour and Baker’s Bread . . .

SUB-SECT.

A— Wheat Flour ...

B— Indian Com Meal c — Barley Meal ...

ii

d— Oat-meal ii

e— Pea-meal and Bean-flour 278

ii

f— Adulterations of

Flour,

and the modes of

detecting them

G — Baker’s Bread ...

10. Grocery

SUB-SECT.

a— Tea, Coffee, and Cocoa... 284

ii

b— Sugar, Treacle,

and

Honey if

c— Spices

... ... 292

d— Miscellaneous Groceries 295

e— Dried and Candied

Fruits

11. Vegetables, Cultivated and Uncultivated 299

BUB-sect. A— Boiling Vegetables 299

„ b— Salads 302

„ c— Herbs for Seasoning ... 302 sub-sect, d— -Vegetables found in a

Wild State 302

„ E— Seasonal Table for Vegetables 304

12. Fresh Fruits 304

sub-sect, a— Fruits grown in the Open

Air 305

„ B— Hot-house Fruits 306

„ c— Foreign Fruits 306

„ d— Seasonal Table of Fruits 307

13. Italian Warehouse Goods 307

sub-sect. A— Olives and Salad Oil ... 307

„ b— Vinegar 308

„ c— Pickles 311

„ . d— Anchovies and Sardines 311 „ e— Potted and Preserved

Meats 312

„ f— Sauces and Curry Powder 312

14. Confectionery and Pastry 314

sub-sect, a— Confectionery 314

,b— Pastry 315

15. Purchased Beverages

sub-sect, a— -Malt Liquors

,, b— Cider and Perry „ c— Wines and Spirits ...

„ d— Unfermented Liquors

16. Chandlery and Coals

sub-sect, a— Lighting Materials 334

„ b— .Heating Materials 334

„ c— Cleansing Materials ...335

Chap. II. Home Manufactures

2. Home-fed Mutton, Pigs, &c 341

sub-sect, a— The Pig 341

„ b— The best Food for Pigs 342 „ c— The general Management of the Pig 342

3. Dairy Produce 343

sub-sect, a— The Cow 343

„ b — The Pasture, Dairy, and

Utensils 344

„ c— The Dairymaid, and her Management of the Dairy ... 346

4. Bee-keeping 351

sub-sect, a— Method of obtaining ...351

„ b— Hives and their Management 352

„ c— Profit 355

5. Poultry-keeping 355

sub-sect, a— Varieties of Poultry ... 355

„ b— Selection of Poultry ... 358 „ c— Management of Poultry 359 „ d— Trussing of Fowls and

Management of Eggs 362

CONTENTS,

XU sub-sect, e— Cost of Poultry 362

6. Rabbits 364

7. Home-made Bread 364

sub-sect. A — Materials and Utensils... 364

„ b — Home-made Bread 366

„ c — Fancy Bread, Rolls, Muffins, and Crumpets ... 370

„ d— Cakes 371

„ e— Biscuits 375

8. Fermented Liquors 375

sub-sect, a— Home-brewed Beer ... 376

„ b — Cider and Home-made

Wines 379

,, c— Liqueurs, Punches, &C. 383 „ d— Vinegars and Pickles ... 385

9. Unfermented Beverages 386

sub-sect, a — Tea, Coffee, Cocoa, and

Chocolate 387

„ b— Cooling Beverages 389

10. Vegetables and Fruit 391

sub- sect, a— Remarks 391

„ b— Cost of Vegetables... ...391

„ c — Common Fruits 392

„ d— Forced Fruits 392

11. Preservation by Sugar, Spirit, Vine-

gar, Salt, Ice, &c 392

sub-sect, a— Sugar Preserves 392

„ b— Bottling 400

„ c— Preserving in Spirit or

Wine 401

„ d— Preserving in Ice 401

„ e— Salting 404

„ f— Pickling in Vinegar ...406

„ g — Essences and other Fla-

vouring Compounds 409 „ h— Drying 410

12. Dressmaking and Plain Sewing ... 410

sub-sect, a— Dressmaking 410

„ b — Plain Sewing 411

„ c — Repairs of Boots and

Shoes 411

13. Washing and Cleaning 412

sub-sect, a — Washing at Home 412

„ b— Cleaning 420

14. Miscellaneous receipts for Store Ar-

ticles 421

Chapter II

description of his organs and their functions AS affected by food and air.

L The Skeleton and its Uses... ... ...424

2. The Muscular System ... 425

3. The Nervous System 426

4. The Organs of Digestion and Assimi-

lation 426

5. The Blood and its Organs of Circula-

tion and Depuration 427

6. The Organs of Reproduction, Invest-

ment, and Sense 431

Book Vii.— On The Maintenance Of Health By Proper Cookery. Chapter On Food, Its Nature, Use, And Abuse

1. On the Effects upon Mail of the vari-

ous kinds of Food used in Great Britain 432

2. On the Abuse of Food 435

3. On the relation existing between the

Market Price and the Alimentary Value of Food 436

4. On the quantities of Food really de-

manded by the System 437

CHAPTER II.

ON THE ADVANTAGES OF A PROPER PREPARA- TION OF FOOD FOR THE HUMAN STOMACH.

2. The Cook, and her General Utensils 440

Chapter III. The Preparation Of Food By Keeping

2. Essentials for Keeping 443

3. Directions for Keeping 443

CHAP. IY.

ROASTING AND BAKING OF ANIMAL FOOD.

2. Utensils 445

3. Spitting and Trussing 446

4. General Management of the Fire ... 448

5. General principles of Roasting 449

6. Details of Roasting. 451

7. Larding 453

8. Oven Roasting or Baking 454

CHAP. Y.

THE BOILING, STEAMING, AND STEWING OF ANIMAL FOOD.

2. Utensils

3. General principles of Boiling

4. Trussing and boiling Poultry

5. Directions for boiling Joints

6. The steaming of Meat

7. Stewing, and Stews

CONTENTS.

Xlll

CHAP. VL

FRYING OR SAUTEING, BROILING, TOASTING, AND BRAISING OF ANIMAL FOOD.

1. Frying 463

2. Broiling 465

a Toasting Meats, &c 466

4. Braising 466

CHAP. VII.

ON THE COOKING OF FISH BY BOILING, FRY- ING, &C.

L General Remarks 466

2, Utensils 466 a Boiling, frying, and broiling Fish ... 467 CHAP. VHI.

SOUP-MAKING, SOUPS, AND BROTHS.

L General Remarks 473

2. The Utensils 473

3. Soup-making 473

CHAP. IX.

GRAVIES, SAVOURY SAUCES, FORCEMEATS, AND SAUSAGES.

2. Gravies, and Savoury Jellies 479

a Sauces... 481

4. Stuffings, and Forcemeats 484

5. Sausages, Black-puddings. 484

CHAP. X.

VEGETABLES.

1. General Observations on dressing

Yegetables 486

2. Special Directions for dressing Veget-

ables 486

3. Salads 490

CHAP. XI.

MADE DISHES OR ENTREES.

2. Dressed Meats and Poultry, warmed

CHAP. XII.

PASTRY, AND SAVOURY PUDDINGS.

L General Remarks 499

2. Receipts for making Pastry 499

3. Savoury Pies, Patties, and Vol-au-

vents 502

4. Savoury Puddings 506

6. Sweet Pastry 507

CHAP. XIII.

PUDDINGS, PANCAKES, OMELETS, &C., WITH THEIR SAUCES.

1- Puddings and Dumplings 510

2. Pancakes, sweet Omelets, and

Souffles 518

3. Pudding Sauces 520

CHAP. XIV.

CREAMS, CUSTARDS, JELLIES, AND STEWED FRUIT.

2. Creams and Custards 521

3. Jellies 521

4. Stewed Fruits 527

CHAP. XV.

FRENCH COOKERY, AND MISCELLANEOUS RECEIPTS.

1. French Cookery, as compared with

the English School 529

2. Miscellaneous Cookery Receipts ... 531

CHAP. XVL

COOKERY FOR THE POOR.

1. Remarks 534

2. The rich man’s Superfluities 534

3. The poor man’s Cookery 535

BOOK VIIL— ON THE GENERAL MAN- AGEMENT OF THE SKIN, TEETH, &c.

CHAP. L

AIR, EXERCISE, AND BATHING.

1. On the importance of good Air ... 540

2. On Exorcise 540

3. On Bathing 541

CHAP. II.

THE MANAGEMENT OF THE HAIR, EYES, TEETH,

AND EXTREMITIES.

1. On the Hair, and its proper Treat-

ment 544

2. Management of the Eyes 547

3. Management of the Teeth and Gums 549

4. Management of the Extremities ...552

Book Ix— The Domestic Manage- Ment Of The Lying-in Room, And Nursery

CHAP. I.

THE LYING-IN ROOM. '

2. Preparations required 555

3. Management of the Mother 558

4. Management of the Infant during the

Month 562

CHAP. II.

THE NURSERY.

1. The Nursery-maid, her Room and Utensil3 569

XIV

CONTENTS.

2. Management of the Child from the

end of the Month to its Weaningtime 572

3. Attending Parties from Home 624

4. Giving Parties at Home 624

Book X— Houses And Carriages. Chap. I. Horses, Their Purchase And Cost Of Keep- Ing

1. Varieties of the Horse suited to private

use 584

2. Purchase of the Horse 585

3. Stable Servants, and their Wages... 586

4. Stable Management 587

CHAP. II.

CARRIAGES— THEIR MANUFACTURE, REPAIR- ING, AND COST.

1. Component parts of the Carriage ... 591

2. Varieties of modern Carriages 599

3. Single and Double Harness 602

4. Cost price of Carriages and Harness 603

5. Comparative cost of Keeping or Job-

bing, Horses and Carriages 604

6. Second-hand Carriages 604

Chap. I. Home Duties

1. Plan of Housekeeping „ ... 696

2. Provisioning for the Week, and ordi-

nary Bills of Fare ... 607

3. Principles of Carving 614

4. Housekeeping Accounts, and total

Ordinary Expenditure 618

5. Tables of Weights and Measures ... 619

Chap. II. Social Intercourse On Equal Terms

1. Visits among intimate Friends 623

2. The formal interchange of Visits ...623

THE DUTIES OWING TO OUR POORER NEIGH- BOURS.

1. Visiting the Poor 636

2. Charities 637

3. Self-supporting Societies 639