llar 0 8
1 Pepper-box 0 6
1 Pair of Bellows 2 0
3 Jelly-moulds 8 0
1 Plate-basket 5 6
1 Cheese-toaster 1 10
1 Coal-shovel 2 6
1 Wood Meat-screen 30 0

The Set L8 11 1

72. AS NOT ONLY HEALTH BUT LIFE may be said to depend on the cleanliness
of culinary utensils, great attention must be paid to their condition
generally, but more especially to that of the saucepans, stewpans, and
boilers. Inside they should be kept perfectly clean, and where an open
fire is used, the outside as clean as possible. With a Leamington range,
saucepans, stewpans, &c., can be kept entirely free from smoke and soot
on the outside, which is an immense saving of labour to the cook or
scullery-maid. Care should be taken that the lids fit tight and close,
so that soups or gravies may not be suffered to waste by evaporation.
They should be made to keep the steam in and the smoke out, and should
always be bright on the upper rim, where they do not immediately come in
contact with the fire. Soup-pots and kettles should be washed
immediately After being used, and dried before the fire, and they should
be kept in a dry place, in order that they may escape the deteriorating
influence of rust, and, thereby, be destroyed. Copper utensils should
never be used in the kitchen unless tinned, and the utmost care should
be taken, not to let the tin be rubbed off. If by chance this should
occur, have it replaced before the vessel is again brought into use.
Neither soup nor gravy should, at any time, be suffered to remain in
them longer than is absolutely necessary, as any fat or acid that is in
them, may affect the metal, so as to impregnate with poison what is
intended to be eaten. Stone and earthenware vessels should be provided
for soups and gravies not intended for immediate use, and, also, plenty
of common dishes for the larder, that the table-set may not be used for
such purposes. It is the nature of vegetables soon to turn sour, when
they are apt to corrode glazed red-ware, and even metals, and
frequently, thereby, to become impregnated with poisonous particles. The
vinegar also in pickles, by its acidity, does the same. Consideration,
therefore, should be given to these facts, and great care also taken
that all _sieves, jelly-bags,_ and tapes for collared articles, be well
scald