Chapter 349

of, and ere long thou shalt sell thy necessaries."

ix. "At a great pennyworth, pause awhile." He means, perhaps, that the cheapness is apparent only, and not real; or the bargain, by straightening thee in thy business, may do thee more harm than good; for in another place he says, "Many have been ruined by buying good pennyworths."

x. "It is foolish to lay out money in the purchase of repentance;" and yet this folly is practised every day at auctions for want of minding the Almanack.

2612. Cash and Credit.

If you would get rich, don't deal in bill books. Credit is the "Tempter in a new shape." Buy goods on trust, and you will purchase a thousand articles that cash would never have dreamed of. A shilling in the hand looks larger than ten shillings seen through the perspective of a three months' bill. Cash is practical, while credit takes horribly to taste and romance. Let cash buy a dinner, and you will have a beef-steak flanked with onions. Send credit to market, and he will return with eight pairs of woodcocks and a peck of mushrooms. Credit believes in diamond pins and champagne suppers. Cash is more easily satisfied. Give him three meals a day, and he doesn't care much if two of them are made up of roasted potatoes and a little salt. Cash is a good adviser, while credit is a good fellow to be on visiting terms with. If you want double chins and contentment, do business with cash.

2613. Hints upon Money Matters.

Have a supply of change in hand--shillings, sixpences, halfpence. This will obviate the various inconveniences of keeping people at the door, sending out at unreasonable times, and running or calling after any inmate in the house, supposed to be better provided with "the needful." The tradespeople with whom you regularly deal will always give you extra change, _when_ you are making purchases or paying bills; while those to whom you apply for it, on a sudden emergency, may neither be willing nor able to do so. Some housekeepers object to this arrangement, that, "as soon as five-pound notes or sovereigns are changed, they always seem to go, without their understanding how;" but to such persons I would humbly intimate, that this is rather the fault of their _not getting understanding_, than any inevitable consequence of _getting change_.

The fact is, that it is the necessity of parting with your money which obliges you to get the larger pieces changed, and not the circumstance of having smaller coin that _necessitates_ your parting with your money, though it certainly facilitates your doing so when the necessity arrives. However, as it is easier to count a few sovereigns than many shillings, and loose money is most objectionable, it is well to put up reserve change in small collective packets, and to replenish the housekeeping purse from these daily or weekly, as may be most convenient.

[DEATH DOES NOT BLOW A TRUMPET.]

2614. Save Time and Trouble.

If Money for daily expenses has to pass through the hands of a servant, it is a time-and-trouble-saving plan to settle with her _every_ night, and to make up her cash in hand to a certain _similar_ sum. This will prevent such puzzling calculations as the following:

"Let me see: I gave you 10s. on Saturday, and 9d. the day before. Was it 9d.? No, it must have been 11d., for I gave you 1s., and you gave me 1d. out for the beggar; then there was 6s. 6d. on Monday, and 8d. you owed me from last money; and then the 1s. 6d. your master gave you for a parcel--you brought him 2d. back, and 3d-1/2. out of the butcher's bill; no--_you_ had to give 3-1/2d. to the butcher, but you came to me for the 1/2d., and I had no coppers, so we still owe him the 1/2d.; by the way, don't forget to pay him the next time you go. Then there's the baker--no, I paid the baker myself, and I _think_ the housemaid paid the butter-man; but you got in the cheese the day before, and I have a sort of recollection that I may possibly owe you for _that_, all but a few pence you must have had left of mine, that I told you to take from off the chimney-piece. Well, cook, I think that's _nearly_ all! Now how do your accounts stand?"

This the poor cook, who _is_ a cook, and _not_ a conjuror, finds it no easy matter to discover; all that she is quite certain of is, that her disbursements have somewhat exceeded her receipts, and being an honest woman, though a poor one, she wishes to cheat neither her mistress nor herself; but what with her memory and her want of it, her involved payments, and different receipts; what she owed her mistress, and what her mistress owes her; what she got from her master, and what was partly settled by the housemaid; the balance from the butcher's bill, and the intricacies of the cheese account, the poor woman is perfectly bewildered.

She counts again and again; recapitulates her mistress's data and her own; sums upwards, backwards, and forwards, and endeavours to explain the differences between them; then, if she can read and write, she brings her slate to "explain the explanation," and the united calculations of maid and mistress, which are after all entirely unavailing to produce a more correct account, probably consume more time, and are expressed in more words, than would suffice to fill another volume like the present. Two minutes' daily reckoning from a _regular_ sum in hand would do the business effectually, and prevent either party from being out of pocket or out of temper. Thus, for instance, the maid has her usual sum of five shillings to account for; she pays during the day, for:

s. d. Bread 1 9 Beer 0 6 Vegetables and fruit 0 10 Milk 0 4 Matches 0 1 Parcel 1 0 ______ Total 4 6

This is easily reckoned, even by the unlearned; the mistress enters the items in her day-book, takes the remaining sixpence, and again gives her servant 5s., in convenient change, to be as readily accounted for on the succeeding day.

_Home Truths for Home Peace_; or, _Muddle Defeated._

[TIME BRINGS EVERYTHING TO THOSE WHO CAN WAIT.]

2615. Don't Run in Debt.

"Don't run in debt;"--never mind, never mind If your clothes are faded and torn: Mend them up, make them do; it is better by far Than to have the heart weary and worn. Who'll love you the more for the shape of your hat, Or your ruff, or the tie of your shoe, The cut of your vest, or your boots, or cravat, If they know you're in debt for the new? There's no comfort, I tell you, in walking the street In fine clothes, if you know you're in debt, And feel that, perchance, you some tradesman may meet, Who will sneer--"They're not paid for yet." Good friends, let me beg of you, don't run in debt; If the chairs and the sofas are old, They will fit your back better than any new set, Unless they are paid for--with gold; If the house is too small, draw the closer together, Keep it warm with a hearty good-will; A big one unpaid for, in all kinds of weather, Will send to your warm heart a chill. Don't run in debt--now, dear girls, take a hint, if the fashions have changed since last season, Old Nature is out in the very same tint, And old Nature, we think, has some reason; But just say to your friend, that you cannot afford To spend time to keep up with the fashion; That your purse is too light and your honour too bright, To be tarnished with such silly passion. Men, don't run in debt--let your friends, if they can. Have fine houses, and feathers, and flowers: But, unless they are paid for, be more of a man Than to envy their sunshiny hours. If you've money to spare, I have nothing to say-- Spend your silver and gold as you please; But mind you, the man who his bill has to pay Is the man who is never at ease. Kind husbands, don't run into debt any more; 'Twill fill your wives' cup full of sorrow To know that a neighbour may call at your door, With a claim you must settle to-morrow Oh! take my advice--it is good, it is true! But, lest you may some of you doubt it, I'll whisper a secret now, seeing 'tis you-- I have tried it, and know all about it, _The chain of a debtor is heavy and cold. Its links all corrosion and rust; Gild it o'er as you will, it is never of gold, Then spurn it aside with disgust_.

2616. Carving, Ceremonies of the Table, &c.

A dinner-table should be well laid, well lighted, and always afford a little spare room. It is better to invite one friend less in number, than to destroy the comfort of the whole party.

2617. The Laying out of a Table.

The laying out of a table must greatly depend upon the nature of the dinner or supper, the taste of the host, the description of the company, and the appliances possessed. It would be useless, therefore, to lay down specific rules. The whiteness of the table-cloth, the clearness of glass, the polish of plate, and the judicious distribution of ornamental groups of fruits and flowers, are matters deserving the utmost attention.

2618. A Sideboard.

A sideboard will greatly relieve a crowded table, upon which may be placed many things incidental to the successive courses, until they are required.

2619. Menu.

A bill of fare or Menu at large dinner parties, where there are several courses, should be provided neatly inscribed upon small tablets, and distributed about the table, that the diners may know what there is to come.

2620. Napkins.

Napkins should be folded neatly. The French method, which is very easy, of folding the napkin like a fan, placing it in a glass, and spreading out the upper part, is very pleasing. But the English method of folding is like a slipper, and placing the bread inside its folds is convenient as well as neat.

[AS THE VIRTUE IS IN THE TREE, SUCH IS THE FRUIT.]

2621. Bread.

Bread should be cut into thick squares, the last thing after the table is laid. If cut too early it becomes dry. A tray should he provided, in which there should be a further supply of bread, new, stale, and brown. For cheese, pulled bread should be provided.

2622. Carving-knives.

Carving-knives should be "put in edge" before the dinner commences, for nothing irritates a good carver, or perplexes a bad one, more than a knife which refuses to perform its office; and there is nothing more annoying to the company than to see the carving-knife gliding to and fro over the steel while the dinner is getting cold, and their appetites are being exhausted by delay.

2623. Joints.

Joints that require carving should be set upon dishes sufficiently large. The space of the table may be economised by setting upon small dishes those things that do not require carving.

2624. The Carver.

The carver should have plenty of room, however closely the diners are compelled to sit together.

2625. The Vegetables.

The vegetables, if the table is very crowded, may be placed upon the sideboard, and handed round by those who wait upon the guests.

2626. Smaller Joints.

Geese, Turkeys, Poultry, Sucking-pigs, &c., should be CARVED BEFORE BEING SET ON TABLE; especially in those cases where the whole or the principal part of such dishes is likely to be consumed.

2627. Handing Round.

The carver should supply the plates, and the waiter hand them round, instead of putting the question to each guest as to which part he prefers, and then striving to serve him with it, to the prejudice of others present.

2628. Ladies.

Ladies should be helped before gentlemen.

2629. Waiters.

Waiters should present dishes on the left hand; so that the diner may help himself with his right.

2630. Wine.

Wine should be taken after the first course; and it will be found more convenient to let the waiter serve it, than to hand the decanters round, or to allow the guests to fill for themselves.

2631. Removal.

Waiters should be instructed to remove whatever articles upon the table are thrown into disuse by the progress of the dinner, as soon as they are at liberty.

2632. Finger-Bowls.

Finger-glasses, or glass bowls, filled with water, slightly scented or not, as may be preferred, and slightly warm in winter, and iced in summer, should be handed round.

2633. Dessert.

When the dessert is served, the wine should be set upon the table, and the decanters passed round by the company.

2634. Fried Fish.

Fried fish should be divided into suitable slices, before the fire, as soon as it leaves the frying-pan.

2635. Cod's Head and Shoulders.

The thick part of the back is best. It should be carved in unbroken slices, and each solid slice should be accompanied by a bit of the sound, from under the back-bone, or from the cheek, jaws, tongue, &c., of the head.

2636. Hake.

Hake, if sent to table, simply boiled, is served as cod. The better way of dressing hake is to cut it transversely to the length into slices about one inch in thickness. These should be fried and sent to table garnished with parsley.

2637. Turbot.

Strike the fish-slice along the back-bone, which runs from head to tail, and then serve square slices from the thick part, accompanying each slice with some of the gelatinous skin of the fins and thin part, which may be raised by laying the fish-slice flat.

2638. Brill.

Brill is served in the same manner.

2639. John Dory.

John Dory is also served in the same way. This fish has a favourite piece on the cheek.

2640. Plaice and Flat-fish.

Plaice and flat-fish generally, are served in the same manner.

2641. Soles.

Soles, when large, may be served as turbot; but when small they should be sliced across.

2642. Salmon.

Serve a slice of the thick with a smaller slice of the thin part. Keep the flakes of the thick part as unbroken as possible.

2643. Mackerel.

Mackerel should be served in pieces cut through the side when they are large. It small, they may be divided through the back-bone, and served in halves. The shoulder part is considered the best.

2644. Haddock and Gurnet.

Haddock and Gurnet are served as directed for mackerel.

2645. Whiting.

Whiting are usually fried and curled; they should be cut in halves down the back, and served. The shoulder-part is best.

2646. Eels.

Eels are usually cut into several pieces, either for stewing or frying. The thick parts are considered best.

2647. Trout.

Trout, if small, are served whole; if large, they may be divided through the back-bone and served in halves. The same applies to perch and other smaller fresh-water fish.

2648. Pike and Jack.

Pike and Jack should be served in thick unbroken pieces taken from the side or shoulder of the fish accompanied by a piece of the stuffing with which these fish are usually filled.

2649. Remarks.

The _roes_ of mackerel, the _sound_ of cod, the _head_ of carp, the _cheek_ of John Dory, the _liver_ of cod, &c., are severally considered delicacies, though not by all persons.

2650. Saddle of Mutton.

Cut thin slices parallel with the back-bone; or slice it obliquely from the bone to the edge.

2651. Haunch of Mutton or Venison.

Make an incision across the knuckle-end, right into the bone, and set free the gravy. Then cut thin slices the whole length of the haunch. Serve pieces of fat with slices of lean.

2652. Rump or Sirloin of Beef.

The undercut, called the "fillet," is exceedingly tender, and some carvers will turn the joint and serve the fillet first, reserving the meat on the upper part to be eaten cold. From the upper part, whether hot or cold, the slices should be cut lengthways from top to bottom, so that the fat and lean may be distributed in fair proportions.

2653. Ribs of Beef.

Ribs of beef are carved in the same way as the sirloin; but there is no fillet.

2654. Round of Beef.

First cut away the irregular outside pieces, to obtain a good surface, and then serve thin and broad slices. Serve bits of the udder fat with the lean.

2655. Brisket of Beef.

Cut off the outside, and then serve long slices, cut the whole length of the bones.

2656. Shoulder of Mutton.

Make a cross incision on the fore-part of the shoulder, and serve slices from both sides of the incision; then cut slices lengthways along the shoulder-blade. Cut fat slices from the round corner. Another and more economical way, is to cut slices from the under part when first brought to table. The joint then presents a better appearance when cold.

2657. Leg of Mutton.

Make an incision across the centre, and serve from the knuckle-side, or the opposite, according to choice. The knuckle-side will be generally found well done, and the opposite side underdone, for those who prefer it.

2658. Loin of Mutton.

Cut down between the bones, into chops.

2659. Quarter of Lamb.

Lay the knife flat, and cut off the shoulder. The proper point for incision will be indicated by the position of the shoulder. A little lemon juice may be squeezed over the divided part, and a little Cayenne pepper, and the shoulder transferred to another dish, for the opposite end of the table. Next separate the _brisket_, or short bones, by cutting lengthways along the breast. Then serve from either part as desired.

[TRAVEL NORTH, OR SOUTH, OR EAST, OR WEST...]

2660. Loin of Veal.

Loin of veal may be cut across through the thick part; or slices may be taken in the direction of the bones. Serve pieces of kidney and fat with each plate.

2601. Fillet of Veal.

Fillet of veal is carved as a round of beef. The browned bits of the outside are esteemed, and should be shared among the company, with bits of fat, and of forcemeat from the centre.

2662. Breast of Veal.

Breast of veal should be divided by cutting the BRISKET, or soft bones, the same as the basket of lamb. When the sweetbread comes to table with the breast, a small piece should be served on each plate.

2663. Sucking-Pig.

Sucking-pig should be sent to table in two halves, the head divided, and one half laid at each end of the dish. The shoulders and legs should be taken off by the obvious method of laying the knife under them, and lifting the joint out. They may be served whole, or divided. The ribs are easily divided, and are considered choice.

2664. Tongues.

Tongues are cut across in tolerably thick slices.

2665. Calves' Heads.

Calves' heads are carved across the cheek, and pieces taken from any part that is come-at-able. The tongue and brain sauce are served separate.

2666. Knuckle of Veal.

Knuckle of veal is carved by cutting off the outside pieces, and then obtaining good slices, and apportioning the fat to the lean, adding bits of the sinew that lie around the joint.

2667. Leg of Pork.

Leg of pork is carved as a ham, but in thicker slices; when stuffed, the stuffing must be sought for under the skin at the large end.

2668. Loin of Pork.

Loin of pork is carved the same as a loin of mutton.

2669. Spare-rib of Pork.

Spare-rib of pork is carved by separating the chops, which should previously have been jointed. Cut as far as the joint, then return the knife to the point of the bones, and press over, to disclose the joint, which may then be relieved with the point of the knife.

2670. Hams.

Hams are cut in very thin slices from the knuckle to the blade.

2671. Pheasants.

Carve the breast in slices. Then take off the legs and wings.

2672. Fowls.

Fix the fork firmly into the breast, then slip the knife under the legs, and lay it over and dis-joint; detach the wings in the same manner. Do the same on both sides, The smaller bones require a little practice, and it would be well to watch the operations of a good carver. When the merry-thought has been removed (which it may be by slipping the knife through at the point of the breast), and the neck-bones drawn out, the trunk may be turned over, and the knife thrust through the back-bone.

2673. Partridges.

Partridges are best carved by cutting off the breast, and then dividing it. But for more economical carving, the wings may be cut with a small breast slice attached.

2674. Woodcocks.

Woodcocks may be cut right through the centre, from head to tail. Serve with each portion a piece of the toast upon which they come to table.

2675. Pigeons.

Pigeons may be carved as woodcocks, or as partridges.

2676. Snipes.

Snipes may be carved the same as woodcocks.

2677. Turkey.

Cut slices from each side of the breast down, to the ribs; the legs may then be removed, and the thighs divided from the drumsticks, which are generally tough; but the pinions of the wing are very good, and the white part of the wing is preferred by many to the breast. The stuffing is usually put in the breast; but when truffles, mushrooms, or oysters are put into the body, an opening must be made into it by cutting through the apron.

2678. Goose.

The apron must be cut off in a circular direction, when a glass of port wine, mixed with a teaspoonful of mustard, may be poured into the body or not. Some of the stuffing should then be drawn out, and, the neck of the goose being turned a little towards the carver, the flesh of the breast should be sliced on each side of the bone. The wings may then be taken off, then the legs. The other parts are carved the same as a fowl.

[A MAN'S OWN HOSE IS STILL THE BEST.]

2679. Ducks.

Ducks may be carved, when large, the same as geese; but when young, like chickens. The thigh joints, however, lie much closer into the trunk than those of fowls.

2680. Hares.

Hares should be placed with their heads to the left of the carver. Slices may be taken down the whole length of the back; the legs, which, next to the back, are considered the best eating, may then be taken off, and the flesh divided from or served upon them, after the small bones have been parted from the thighs. The shoulders, which are not much esteemed, though sometimes liked by sportsmen, may be taken off by passing the knife between the joint and the trunk. When a hare is young, the back is sometimes divided at the joints into three or four parts, after being freed from the ribs and under-skin.

2681. Remarks.

Sufficient general instructions are here given to enable the carver, by observation and practice, to acquit himself well. The art of carving does not consist merely in dissecting the joints sent to table, but in the judicious and economical distribution of them, and the grace and neatness with which this distribution is effected. Every dish ahould be sent to table properly garnished (where needed), and the carver should preserve the neatness of the arrangement as much as possible.

2682. Dyeing.

The filaments from which stuffs of all kinds are fabricated are derived either from the animal or vegetable kingdom. We recognise the former by the property they possess of liberating ammonia on being treated with potash; while the latter afford a liquor having an acid reaction under the same treatment. The animal kingdom furnishes three varieties--silk, wool, and the furs, &c., of various animals; the vegetable kingdom also three--flax, hemp, and cotton: all of which require certain preliminary preparations to render them fit for the dyer, which do not come within our province, our space only admitting of a rapid glance at the production of the various colours.

2683. General Observations.

The various shades produced by colouring matters may be classed in one or other of the following groups:

1. Blues } 2. Reds } _Simple_. 3. Yellows }

4. Violets } 5. Orange colours } _Binary_. 6. Greens }

7. Compound colours } 8. Black } _Ternary_.

Some colours adhere at once to the stuff, and are called _substantial colours_; while others require that the material to be dyed should undergo some previous preparation in order to render it permanent. The substances used to fix the colouring matters are called _mordants_, which should possess four qualifications: