given for a
family of six (man, wife, and four children), at a cost of $3.31 per
week. In urging changes in diet upon poor families, it is first
necessary to become well acquainted with the families, and, even then,
to introduce any innovations slowly, one thing at a time. A friendly
visitor in Baltimore has tried the plan of meeting her friends in
market, and pointing out to them the best cuts of meat, the best place
to buy vegetables, etc. But her greatest success in introducing new
dishes has been through the children. She has been wise enough to
secure the cooperation of her cook, and, by inviting the children into
her own kitchen on Saturday mornings, has taught them the best way to
prepare simple dishes. She finds that scientific dietaries too often
ignore the tastes and prejudices of the poor. It is best to begin by
teaching them to prepare well the things that they like. If they are
devoted to strong tea, for instance, we can teach them first of all
that it should not boil on the stove all day.

{68}

When we are dealing with questions of taste, whether in manners, diet,
clothing, or household decoration, we cannot afford to take the
attitude of the Rev. Mr. Honeythunder, "Come up and be blessed, or I'll
knock you down!" We may find a preference for cheap finery very
exasperating, but our own example is far more likely to be followed in
the long run if we do not insist upon it too much at first. Begin by
teaching the homemaker to mend and keep the clothing in good order, and
give her some of your own experience as to which materials wear the
best.

One of the important items of expenditure is fuel, and the first thing
to find out under this head is whether kerosene or any other
inflammable fluid is ever used to start the fire. Experienced
housekeepers say that it is good economy to have stoves with small
gratings and then buy a good grade of pea coal, which, if carefully
used, is cheaper and quite as economical as more expensive grades. The
poor often prefer expensive, free-burning coals because they are little
trouble. A practical engineer says that, in burning pea coal, the fire
must be {69} kept clean, not by violent shaking, but by a straight
poker used on the bottom of the fire only. Remove clinkers through the
top. Add coal in small quantities, and, when not using the fire, give
it a good cleaning at the bottom, spread enough coal to make about
three inches of fuel in all, put on the dra