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Advice to House Servants

Miscellaneous Observations, Compiled for the use of House Servants Many well-meaning servants are ignorant of the best means of managing, and thereby waste as much as would maintain a small family, besides causing the mistress of the house much chagrin by their irregularity: and many families, from a want of method, have the appearance of chance rather than of regular system. To avoid this, the following hints may be useful as well as economical:– Every article should be kept in that place best suited to it, as much waste may thereby be avoided, viz. Vegetables will best keep on a stone floor; if the air be excluded.—Meat in a cold dry place.—Sugar and sweetmeats require a dry place; so does salt.—Candles cold, but not damp.—Dried meats, hams, &c. the same.—All sorts of seeds for puddings, saloop, rice, &c. should be close covered, to preserve from insects; but that will not prevent it, if long kept. Bread is so heavy and article of expense, that all waste should be guarded against; and having it cut in the room will tend much to prevent it. It should not be cut until a day old. Earthen pans and covers keep it best. Straw to lay apples on, should be quite dry, to prevent a musty taste. Large pears should be tied up by the stalk. Basil, savoury, or knotted marjoram, or thyme, to be used when herbs are ordered; but with discretion, as they are very pungent. The best means to preserve blankets

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