Page 34

34                  HOUSEKEEPER'S BOOK.
by a bit of this one, a pinch of that one, a scrape of ano-
ther, and so on.
   As soon after breakfast as she conveniently can, the mis-
 tress of a house should repair to the kitchen; which ought
 to be swept up, the fire-place cleaned, teakettles, coffeepots,
 and any thing else which has been used in preparing the
 breakfast, put in their appropriate places, and the cook ready
 to receive her orders for the day. Without being parsi-
 monious in her household, the mistress should see, with
 her own eyes, every morning, whatever cold meat, re-
 mains of pastry, bread, butter, &c. &c. there may be in
 the larder, in order that she may,be able to judge of the
 fresh supply, which it may be necessary for her to make.
 Having done that, she should proceed to the store room,
 to give to the cook, the house-maid, and any other servants,
 such stores as they may each require for the day. This
 will take up very little time, if it be done regularly every
 morning; and this done, she will do well not to delay going
 to make her purchases, at once; lest visitors, or any acci-
 dental circumstance, should cause her to be late in her
 marketing, and so to derange the regularity of the dinner
hour, the servants work, &c. &c.   Many ladies in conse-
quence of their own ill health, or that of their children,
are compelled to employ their servants to make their pur-
chases for them; but when they can avoid doing so it is
much better. I do not say this from a suspicion that either
tradespeople or servants are always likely to take advantage
of an opportunity to impose upon their customers or their
employers, but because I think that this important part of
household management ought to be conducted by some one
of the family, who must necessarily be more interested in
the disposal of money properly than any servant can be.
Besides which, more judgment is required to be here exer-
cised than all servants possess. It may, for instance, occur,