The American Frugal Housewife | Page 3

as the majority of young housekeepers do not possess, and such as they cannot obtain from cookery books. Books of this kind have usually been written for the wealthy: I have written for the poor. I have said nothing about rich cooking; those who can afford to be epicures will find the best of information in the 'Seventy-five Receipts.' I have attempted to teach how money can be saved, not how it can be enjoyed. If any persons think some of the maxims too rigidly economical, let them inquire how the largest fortunes among us have been made. They will find thousands and millions have been accumulated by a scrupulous attention to sums 'infinitely more minute than sixty cents.'
In early childhood, you lay the foundation of poverty or riches, in the habits you give your children. Teach them to save everything,--not for their own_ use, for that would make them selfish--but for _some use. Teach them to share everything with their playmates; but never allow them to destroy anything.
I once visited a family where the most exact economy was observed; yet nothing was mean or uncomfortable. It is the character of true economy to be as comfortable and genteel with a little, as others can be with much. In this family, when the father brought home a package, the older children would, of their own accord, put away the paper and twine neatly, instead of throwing them in the fire, or tearing them to pieces. If the little ones wanted a piece of twine to play scratch-cradle, or spin a top, there it was, in readiness; and when they threw it upon the floor, the older children had no need to be told to put it again in its place.
The other day, I heard a mechanic say, 'I have a wife and two little children; we live in a very small house; but, to save my life, I cannot spend less than twelve hundred a year.' Another replied, 'You are not economical; I spend but eight hundred.' I thought to myself,--'Neither of you pick up your twine and paper.' A third one, who was present, was silent; but after they were gone, he said, 'I keep house, and comfortably too, with a wife and children, for six hundred a year; but I suppose they would have thought me mean, if I had told them so.' I did not think him mean; it merely occurred to me that his wife and children were in the habit of picking up paper and twine.
Economy is generally despised as a low virtue, tending to make people ungenerous and selfish. This is true of avarice; but it is not so of economy. The man who is economical, is laying up for himself the permanent power of being useful and generous. He who thoughtlessly gives away ten dollars, when he owes a hundred more than he can pay, deserves no praise,--he obeys a sudden impulse, more like instinct than reason: it would be real charity to check this feeling; because the good he does maybe doubtful, while the injury he does his family and creditors is certain. True economy is a careful treasurer in the service of benevolence; and where they are united respectability, prosperity and peace will follow.

ODD SCRAPS FOR THE ECONOMICAL.
If you would avoid waste in your family, attend to the following rules, and do not despise them because they appear so unimportant: 'many a little makes a mickle.'
Look frequently to the pails, to see that nothing is thrown to the pigs which should have been in the grease-pot.
Look to the grease-pot, and see that nothing is there which might have served to nourish your own family, or a poorer one.
See that the beef and pork are always under brine; and that the brine is sweet and clean.
Count towels, sheets, spoons, &c. occasionally; that those who use them may not become careless.
See that the vegetables are neither sprouting nor decaying: if they are so, remove them to a drier place, and spread them.
Examine preserves, to see that they are not contracting mould; and your pickles, to see that they are not growing soft and tasteless.
As far as it is possible, have bits of bread eaten up before they become hard. Spread those that are not eaten, and let them dry, to be pounded for puddings, or soaked for brewis. Brewis is made of crusts and dry pieces of bread, soaked a good while in hot milk, mashed up, and salted, and buttered like toast. Above all, do not let crusts accumulate in such quantities that they cannot be used. With proper care, there is no need of losing a particle of bread, even in the hottest weather.
Attend to all the mending in the house, once a week, if possible. Never put out sewing. If