rmance of the duties of your station in your
young days, which, if you steadily persevere in, you may depend upon
ultimately receiving the reward your services deserve.

All duties are reciprocal: and if you hope to receive favour, endeavour
to deserve it by showing yourself fond of obliging, and grateful when
obliged; such behaviour will win regard, and maintain it: enforce what
is right, and excuse what is wrong.

Quiet, steady perseverance is the only spring which you can safely
depend upon for infallibly promoting your progress on the road to
independence.

If your employers do not immediately appear to be sensible of your
endeavours to contribute your utmost to their comfort and interest, be
not easily discouraged. _Persevere_, and do all in your power to MAKE
YOURSELF USEFUL.

Endeavour to promote the comfort of every individual in the family; let
it be manifest that you are desirous to do rather more than is required
of you, than less than your duty: they merit little who perform merely
what would be exacted. If you are desired to help in any business which
may not strictly belong to your department, undertake it cheerfully,
patiently, and conscientiously.

The foregoing advice has been written with an honest desire to augment
the comfort of those in the kitchen, who will soon find that the
ever-cheering reflection of having done their duty to the utmost of
their ability, is in itself, with a Christian spirit, a never-failing
source of comfort in all circumstances and situations, and that

"VIRTUE IS ITS OWN REWARD."

FOOTNOTES:

[46-*] A chapter of advice to cooks will, we hope, be found as useful as
it is original: all we have on this subject in the works of our
predecessors, is the following; "I shall strongly recommend to all cooks
of either sex, to keep their stomachs free from strong liquors till
_after_ dinner, and their noses from snuff."--_Vide_ CLERMONT'S
_Professed Cook_, p. 30, 8vo. London, 1776.

[50-*] Meat that is not to be cut till it is _cold_, must be thoroughly
done, especially in summer.

[51-*] See chapter XV. "_Chaque Pays_, chaque _Coutume_."--_Cours
Gastronomique_, 8vo. 1809, p. 162.

[52-*] Cook to Sir JOSEPH BANKS, Bart., late president of the Royal
Society.

[53-*] "The diversities of taste are so many and so considerable, that
it seemeth strange to see the matter treated of both by philosophers and
physicians with so much scantiness and defect: for the subject is no