the total obliteration of the winning graces, and agreeable conversation, of the lady at the head of the table.
It is impossible to give particular directions for fitting up a kitchen, because so much must depend upon the number of servants, and upon what is required in the way of cookery. It was the fashion formerly to adorn it with a quantity of copper saucepans, stewpans, &c., &c., very expensive, and troublesome to keep clean. Many of these articles, which were regularly scoured once a week, were not, perhaps, used once in the year. A young lady ought, if she has a good cook, to be guided by her, in some measure, in the purchase of kitchen utensils; for the accommodation of the cook, if she be a reasonable person, ought to be consulted. But, where there is no kitchen-maid to clean them, the fewer coppers and tins the better. It is the best plan to buy, at first, only just enough for use, and to replace these with new ones as they wear out; but all stewpans, saucepans, frying-pans, &c., &c., should be kept in good order—that is to say, clean and in good repair.
Some of the best cooks say that iron and block tin answer every purpose. There is an useful, but somewhat expensive, article, called the Bain-marie, for heating made dishes and soups, and keeping them hot for any length of time, without over-cooking them. A Bain-marie will be found very useful to persons who are in the habit of having made dishes. A braising kettle and a stock-pot also; and two or three cast-iron Digesters, of from one to two gallons, for soups and gravies. Saucepans should be washed and scoured as soon as possible after they have been used: wood ashes, or very fine sand, may be used. They should be rinsed in clean water, wiped dry (or they will rust), and then be turned down on a clean shelf. The upper rim may be kept bright, but it seems labour lost to scour that part where the fire reaches; besides which, the more they are scoured the more quickly they wear out. Copper utensils must be well tinned, or they become poisonous. Never allow anything to be put by in a copper vessel; but the fatal consequences of neglect in this particular are too well known for it to be necessary here to say much in the way of caution.
The fire-place is a matter of great importance. I have not witnessed the operations of many of the steam cooking apparatuses, which the last thirty years have produced, but
