The Book of Household Management - Mrs. Isabella Beeton
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Wafers, Geneva 1431
Walnut, the 536
Ketchup 535-6
Walnuts, pickled 534
Properties of the 1599
To have fresh throughout the season 1607
Warts 2680
Washing 2377-8
Coloured muslins, &c. 2380
Flannels 2381
Greasy cloths 2382
Satin and silk ribbons 2384
Silks 2385
Water, rate 2715
Souchy 352-3
Supply of in Rome 1216
Warm 2691
What the ancients thought of 1214
Wax, to remove 2272
Welsh, nectar 1830
Rarebit, or toasted cheese 1652
West-Indian pudding 1382
Wheat, diseases of 1779
Egyptian or mummy 1783
Polish and Pomeranian 1722
Red varieties of 1719
Wheatear, the 996
Wheatears, to dress 996
Whipped, cream 1492
Syllabubs 1493
Whisky cordial 1840
Whitebait 348
To dress 348
Whiting, the 343
Au gratin, or baked 346
Aux fines herbes 347
Buckhorn 344
Boiled 343
Broiled 344
Fried 345
Pout and pollack 347
To carve a _p_. 176
choose 343
Whitlow, to cure a 2681
Widgeon, to carve a 1068
Roast 1052
Will, attestation of a 2757
Advice in making a 2756
Witnesses to a 2746, 2758
Wills 2732-38
Form of 2740-1
Wine, cowslip 1817
Elder 1818
Ginger 1819
Gooseberry, effervescing 1821
Lemon 1823
Malt 1824
Orange 1827
Rhubarb 1829
To mull 1838
Wire-basket 494
Witnesses 2739-51
Woodcock, description of the 1053
Scotch 1653
To carve a 1062
Woodcock, to roast a 1053
Woollen manufactures 737
Woollens 2284
Worms 2409
Wounds 2682
Incised, or cuts 2683, 2686
Lacerated or torn 2684, 2687
Punctured or penetrating 2685, 2688
Yeast 1383
Cake, nice 1788
Dumplings 1383
Kirkleatham 1717
To make, for bread 1716
Yorkshire pudding 1384
ENGRAVINGS.
Almond and blossom 110
Puddings 1222
Almonds and raisins 1598
Anchovy 226
Apple, and blossom 1226
Compote of 1515
Jelly stuck with almonds 1395
Apples, dish of 1598
Arrowroot 387
Artichoke, cardoon 1080
Jerusalem 1084
Artichokes 1080
Asparagus 114
On toast 1087
Tongs 1087
Bacon, boiled 804
For larding, and needles 828
Bain Marie 430
Bantams, black 939
Feather-legged 958
Barbel 229
Barberry 1245
Barley 116
Basil 417
Basin, pudding 1200
Basket, wire 494
Bay, the 512
Bean, broad 1092
French 1151
Haricot 1120
Scarlet runner 1090
Beef, aitchbone of 677
Brisket of, to carve a 677
Collared 617
Ribs of, to carve a 677
Round of, to carve a 677
Beef, side of, showing the several joints 595
Sirloin of 659
" to carve a 677
Steak pie 604
Tongue 675
" to carve a 677
Beetroot 1094
Birds 917
Blackcock 1019
Roast 1019
" to carve a 1054
Blacking-brush box 2342
Blancmange 1409
Mould for 1408, 1442
Boar, Westphalian 787
Bread, &c. 1658
Loaf of, cottage 1718
Tin 1718
Brill, the 230
Brocoli 1095
Boiled 1095
Broom, carpet 2293
Long hair 2306
Brush, banister 2302
Cornice 2327
Crumb 2321
Dusting 2327
Furniture 2310
Plate 2317
Scrubbing 2306
Staircase 2302
Stove 2294
Buns 1731
Butler's tray and stand 2315
Butter, dish 1632
Dish of, rolled 1634
Cabbage, seeding 118
Cake-moulds 1756,1761,1772
Calf, side of, showing the several joints 854
Calf's-head 877
Half a 877
To carve a 913
Calves 845
Sweetbreads of 906
Caper, the 383
Capercalzie, the 1026
Capsicum, the 362
Carp, the 242
Carpet brooms 2293
Carrots 1100
Cauliflower, the 1104
Boiled 1104
Celery 441
In glass 1107
Char, the 243
Charlotte aux pommes 1418
Cheese glass 1640
Hot-water dish for 1651
Stilton 1639
Cherry 1261
Chervil 1151
Chestnut 124
Chocolate, box of 1598
Milk 1807
Christmas pudding, &c. 1175
Chub, the 243
Cinnamon 524
Citron, the 1436
Claret-cup 1831
Clove, the 367
Coal, sections of 73
Cocoa-bean 1815
Nut and blossom 125
" palm 125
Cod, the 231
Cod's head and shoulders, to carve 174
Coffee 1811
Colander, ancient 68
Modern 68
Coriander 174
Cork, with wooden top 446
Cow and bull, Alderney 592
Galloway 593
Long-horn 591
Short-horn 590
Crab, the 245
Crayfish 193
Cream-mould 1430
Crumpets 1728
Cucumber, the 402,1111
Slice 1152
Sliced 1111
Currants 1266
Zante 1264
Custards, in glasses 1423
Cygnet 998
Dace, the 243
Damson, the 1270
Deer, the 444
Eland, bull and cow 1051
Fallow, buck and doe 1050
Roebuck 1051
The stag and hind 1051
Dessert 1495
Dishes 1598
Dish, baking 551
Pie 1190
Sussex pudding 695
Dripping-pan, ancient 68
Modern 68
And basting-ladle 580
Duck, Aylesbury 935
Bowbill 936
Buenos Ayres 933
Call 937
Roast 934
" to carve a 999
Rouen 934
Wild 1022
" roast 1022
" " to carve a 1055
Eel, the 249
Egg poacher, tin 1663
Stand for breakfast-table 1656
Eggs, basket of 1667
Comparative sizes of 1665
Fried on bacon 1659
Poached, on toast 1663
Elder-berries 1818
Endive 169
Ewe, heath 690
Leicester 682
Romney-Marsh 691
South-Down 687
Fennel 412
Figs, compote of 1541
Fish 199
Flounders 259
Flowers and fruit 61, 103, 584, 925
Fowl, black bantams 939
Black Spanish 962
Boiled 938
" to carve a 1000
Cochin-China 942
Dorking 940
Feather-legged bantams 958
Game 938
Guinea 970
Pencilled Hamburgs 965
Roast 952
" to carve a 1001
Sebright bantams 961
Spangled Polands 941
Speckled Hamburgs 959
Sultans 963
Fritter mould, star 1473
Scroll 1474
Fruit, dish of, mixed 1598
Dish of, mixed summer 1598
Game 1006
Garlic 392
Gherkins 428
Ginger 407
Gingerbread 1760
Glass measure, graduated 77
Goose, Emden 968
Roast 1002
" to carve a 1002
Toulouse 969
Gooseberry 429
Grape, raisin 1324
Sultana 1326
Gridiron, ancient 68
Modern 68
Revolving 569
Grouse, red 1025
Roast 1025
" to carve a 1058
Gudgeon, the 261
Gurnet, the 262
Haddock, the 263
Ham, boiled 811
To carve 843
Hare, the common 170, 1027
Roast 1027
" to carve a 1056
Herring, the 268
Horseradish 447
Hotplate 568
Housemaid's box 2294
Ice-pail and spattle 1290
Ices, dish of 1556
Jack-bottle 580
Jam-pot 1532
Jar-potting 642
Jellies, &c 1385
Jelly, bag 1411
Mould 1411, 1416
" oval 1449
Moulded with cherries 1440
Of two colours 1441
Open with whipped cream 1453
John Dory 248
Kettle, glaze 430
Fish 225
Gravy 432
Kidneys 724
Knife-cleaning machine 5123
Lamb, fore-quarter of 750
" " to carve a 764
Leg of 752
Loin of 753
Ribs of 754
Saddle of 754
Side of 701
Lamprey, the 256
Landrail, the 1033
Leaf in puff paste 1245
Pastry 1492
Leeks 134
Lemon, the 405, 1296
Cream mould 1443
Dumplings 1294
Lentil, the 126
Lettuce, the 136
Lobster, the 270
Macaroni 135
Macaroons 1744
Mace 371
Mackerel, the 281
Maize, ear of 1721
Plant 1721
Marjoram 415
Marrow-bones 635
Milking cow 1608
Millet, Italian 1718
Panicled 1733
Mince pies 1311
Mint 469
Mould, baked pudding or cake 1329
Blancmange 1408, 1442
Boiled pudding 1196-8
Cake 1756, 1764, 1772
Cream 1430
For Christmas plum-pudding 1328
For an open tart 1365
Iced pudding 1289
Jelly 1411, 1416
" oval 1449
Lemon cream 1443
Open 1454, 1463
Raised pie, closed and open 1190
Raspberry cream 1475
Vanilla cream 1490
Muffins 1727
Mulberry, the 1560
Mullet, grey 284
Striped red 285
Mushroom, the 473
Mushrooms 1125
Broiled 1125
Mustard 450
Mutton, cutlets 732
Haunch of 726
" to carve a 759
Leg of 727
" to carve a 760
Loin of 728
" to carve a 761
Neck of 737
Saddle of 738
" to carve a 762
Side of, showing the several joints 695
Shoulder of 739
" to carve a 763
Nasturtiums 482
Nutmeg, the 378
Nuts, dish of 1598
Olive, the 506
Omelet 1456
Pan 1458
Onion, the 139
Orange, the 1314
Oranges, compote of 1565
Oyster, edible 286
Pail, house 2327
Pancakes 1467
Parsley 493
Parsnip, the 1132
Partridge, the 1039
Roast 1039
" to carve a 1057
Baste, board and rolling-pin 1186
Cutter and corner-cutter 1189
Ornamental cutter 1189
Pincers and jagger 1186
Patty-pans, plain and fluted 1190
Pea, the 143
Peach, the 1469
Pear, bon Chretien 1576
Pears, stewed 1576
Peas, green 1135
Pepper, black 369
Long 399
Perch, the 292
Pestle and Mortar 421
Pheasant, the 1041
Roast 1041
" to carve a 1059
Pickle, Indian 551
Pie, raised 1340
Pig, Guinea 997
Roast, sucking 841
" " to carve a 842
Pig's face 823
Pigs 765
Pigeon, barb 976
Blue rock 976
Carrier 974
Fantail 976
Jacobin 976
Nun 975
Owl 976
Pouter 973
Roast 974
Runt 975
To carve a 1003
Trumpeter 975
Tumbler 975
Turbit 976
Wood 975
Pike, the 295
Pimento 438
Plaice, the 298
Plover, the 1044
Plum, the 1330
Pork, fore loin of 829
Griskin of 827
Hind loin of 829
Leg of, to carve a 844
" roast 800
Side of, showing joints 795
Spare rib of 827
Pot, boiling 567
Potato, the 147
Pasty pan 1333
Rissoles 1147
Sweet 1146
Potatoes, baked, served in napkin 1136
Pound cake 1770
Prawn, the 198
Ptarmigan, or white grouse 1045
Pudding, boiled fruit 1284
Cabinet 1286
Punch-bowl and ladle 1839
Quadrupeds 585
Quail, the 1046
Quern, or grinding-mill 117
Quince, the 1233
Rabbit, Angora 983
Boiled 977
" to carve a 1004
Hare, the 985
Himalaya 985
Lop-eared 984
Roast 983
" to carve a 1004
Wild 978
Radish, long 1152
Turnip 1152
Raisin, grape 1324
Ram, heath 689
Leicester 688
Romney-Marsh and ewe 691
South-down and ewe 687
Range, modern 65
Raspberry, the 1267
Cream mould 1475
Ratafias 1745
Rhubarb 1339
Rice, casserole of 1350
Ears of 150
Roach, the 243
Rolls 1723
Rusks 1734
Sage 427
Sago palm 152
Salad, in bowl 1152
Salmon, the 304
To carve a _p._ 175
Salt-mine at Northwich 403
Saucepan, ancient 68
Modern 68
Sauce tureen, boat, &c. 354
Sausages, fried 838
Saute-pan 571
Ancient 68
Modern 68
Scales, ancient and modern 70
Screen, meat 582
Sea-bream, the 310
Sea-kale 1150
Boiled 1150
Shad, the 311
Shalot, the 410
Sheep 678
Heath ram 689
" ewe 690
Romney-Marsh ram and ewe 691
South-Down ram and ewe 687
Shortbread 1780
Shrimp, the 313
Skate, thornback 315
Snipe, the 1047
Roast 1047
" to carve a 1060
Sole, the 320
Sorrel 431
Souffle pan 1481
Sow, and pigs 765
Berkshire 781
Chinese 785
Cumberland 784
Essex 782
Yorkshire 783
Spinach 155
Garnished with croutons 1155
Sponge cake 1783
Sprat, the 331
Sprouts, Brussels 1098
Stewpan 567
Stock-pot, ancient 66
Bronze 66
Modern 66
Stove, gas 575
Family kitchener 65
Leamington 65, 540
Pompeiian 65
Strawberries, dish of 1598
Sturgeon, the 332
Sugar-cane, the 1335
Sultana grape, the 1326
Swans 54
Tarragon 503
Tart, open 1365
Open mould for a 1365
Plum 1331
Tartlets, dish of 1371
Tazza and carrot leaves 121
Tea 1814
Teacakes 1787
Tench, the 334
Thyme, lemon 458
Tipsy cake 1487
Tomato, the 529
Tomatoes, stewed 1159
Trifle 1489
Trout, the 336
Truffles 1161
Turbot, the 338
Kettle 338
To carve a 176
Tureen, soup 88
Turkey, boiled 986
Roast 990
" to carve a 1005
Turnip 157
Turnips 1165
Turret on old Abbey kitchen 62
Turtle, the 189
Urns, Loysell's hydrostatic 1810
Utensils for cooking, ancient and modern 66-8
Vanilla cream mould 1490
Veal, breast of 857
" to carve a 912
Cutlets 866
Fillet of 872
" to carve a 914
Knuckle of 885
" to carve a 915
Loin of 885
" to carve a 916
Vegetable, cutter 1173
Strips of 131
Vegetable marrow 158
In white sauce 1173
On toast 1170
Vegetables 1069
Cellular development of 1075
Siliceous cuticles of 1075
Venison, haunch of 1061
" roast 1049
" to carve a 1061
Vermicelli 162
Vessels for beverages 1789
Vol-au-vent 1379
Small 1379
Walnut, the 536
Wheat 1779
Egyptian, or mummy 1783
Polish 1722
Red winter 1719
Whitebait 348
Whiting, the 343
Window and flowers 75
Wirebasket 494
Woodcock, the 1053
Roast 1053
Scotch 1653
To carve a 1062
Yorkshire pudding 1384
COLOURED PLATES.
Apples in custard
Beef, round of, boiled
Roast sirloin of
Calf's head, boiled
Charlotte aux pommes
Cod's head and shoulders
Crab, dressed
Duck, wild
Ducks, couple of, roast
Eggs, poached, and spinach
Fowl, boiled with cauliflower
Roast, with watercresses
Fruits, centre dish of various
Goose, roast
Grouse
Ham, cold glazed
Hare, roast
Jelly, two colours of
Lobsters, dressed
Mackerel, boiled
Mutton cutlets and mashed potatoes
Haunch of roast
Saddle of roast
Mutton, shoulder of roast
Oysters, scalloped
Partridge
Pheasant
Pie, raised
Pig, sucking, roast or baked
Pigeon
Plum-pudding, Christmas, in mould
Rabbit, boiled
Or fowl, curried
Raspberry cream
Rissoles
Salmon, boiled
Snipe
Soles, dish of filleted
Spinach and poached eggs
Strawberries, au naturel, in
ornamental flower-pot
Tongue, cold boiled
Trifle
Turbot, or brill, boiled
Turkey, roast
Veal, fricandeau of
Vol-au-vent
Whiting, dish of, fried
Woodcock
THE BOOK OF HOUSEHOLD MANAGEMENT.
CHAPTER I.
THE MISTRESS.
"Strength, and honour are her clothing; and she shall rejoice in time to
come. She openeth her mouth with wisdom; and in her tongue is the law of
kindness. She looketh well to the ways of her household; and eateth not
the bread of idleness. Her children arise up, and call her blessed; her
husband also, and he praiseth her."--_Proverbs_, xxxi. 25-28.
I. AS WITH THE COMMANDER OF AN ARMY, or the leader of any enterprise, so
is it with the mistress of a house. Her spirit will be seen through the
whole establishment; and just in proportion as she performs her duties
intelligently and thoroughly, so will her domestics follow in her path.
Of all those acquirements, which more particularly belong to the
feminine character, there are none which take a higher rank, in our
estimation, than such as enter into a knowledge of household duties; for
on these are perpetually dependent the happiness, comfort, and
well-being of a family. In this opinion we are borne out by the author
of "The Vicar of Wakefield," who says: "The modest virgin, the prudent
wife, and the careful matron, are much more serviceable in life than
petticoated philosophers, blustering heroines, or virago queens. She who
makes her husband and her children happy, who reclaims the one from vice
and trains up the other to virtue, is a much greater character than
ladies described in romances, whose whole occupation is to murder
mankind with shafts from their quiver, or their eyes."
2. PURSUING THIS PICTURE, we may add, that to be a good housewife does
not necessarily imply an abandonment of proper pleasures or amusing
recreation; and we think it the more necessary to express this, as the
performance of the duties of a mistress may, to some minds, perhaps seem
to be incompatible with the enjoyment of life. Let us, however, now
proceed to describe some of those home qualities and virtues which are
necessary to the proper management of a Household, and then point out
the plan which may be the most profitably pursued for the daily
regulation of its affairs.
3. EARLY RISING IS ONE OF THE MOST ESSENTIAL QUALITIES which enter into
good Household Management, as it is not only the parent of health, but
of innumerable other advantages. Indeed, when a mistress is an early
riser, it is almost certain that her house will be orderly and
well-managed. On the contrary, if she remain in bed till a late hour,
then the domestics, who, as we have before observed, invariably partake
somewhat of their mistress's character, will surely become sluggards. To
self-indulgence all are more or less disposed, and it is not to be
expected that servants are freer from this fault than the heads of
houses. The great Lord Chatham thus gave his advice in reference to this
subject:--"I would have inscribed on the curtains of your bed, and the
walls of your chamber, 'If you do not rise early, you can make progress
in nothing.'"
4. CLEANLINESS IS ALSO INDISPENSABLE TO HEALTH, and must be studied both
in regard to the person and the house, and all that it contains. Cold or
tepid baths should be employed every morning, unless, on account of
illness or other circumstances, they should be deemed objectionable. The
bathing of _children_ will be treated of under the head of "MANAGEMENT
OF CHILDREN."
5. FRUGALITY AND ECONOMY ARE HOME VIRTUES, without which no household
can prosper. Dr. Johnson says: "Frugality may be termed the daughter of
Prudence, the sister of Temperance, and the parent of Liberty. He that
is extravagant will quickly become poor, and poverty will enforce
dependence and invite corruption." The necessity of practising economy
should be evident to every one, whether in the possession of an income
no more than sufficient for a family's requirements, or of a large
fortune, which puts financial adversity out of the question. We must
always remember that it is a great merit in housekeeping to manage a
little well. "He is a good waggoner," says Bishop Hall, "that can turn
in a little room. To live well in abundance is the praise of the estate,
not of the person. I will study more how to give a good account of my
little, than how to make it more." In this there is true wisdom, and it
may be added, that those who can manage a little well, are most likely
to succeed in their management of larger matters. Economy and frugality
must never, however, be allowed to degenerate into parsimony and
meanness.
6. THE CHOICE OF ACQUAINTANCES is very important to the happiness of a
mistress and her family. A gossiping acquaintance, who indulges in the
scandal and ridicule of her neighbours, should be avoided as a
pestilence. It is likewise all-necessary to beware, as Thomson sings,
"The whisper'd tale,
That, like the fabling Nile, no fountain knows;--
Fair-laced Deceit, whose wily, conscious aye
Ne'er looks direct; the tongue that licks the dust
But, when it safely dares, as prompt to sting."
If the duties of a family do not sufficiently occupy the time of a
mistress, society should be formed of such a kind as will tend to the
mutual interchange of general and interesting information.
7. FRIENDSHIPS SHOULD NOT BE HASTILY FORMED, nor the heart given, at
once, to every new-comer. There are ladies who uniformly smile at, and
approve everything and everybody, and who possess neither the courage to
reprehend vice, nor the generous warmth to defend virtue. The friendship
of such persons is without attachment, and their love without affection
or even preference. They imagine that every one who has any penetration
is ill-natured, and look coldly on a discriminating judgment. It should
be remembered, however, that this discernment does not always proceed
from an uncharitable temper, but that those who possess a long
experience and thorough knowledge of the world, scrutinize the conduct
and dispositions of people before they trust themselves to the first
fair appearances. Addison, who was not deficient in a knowledge of
mankind, observes that "a friendship, which makes the least noise, is
very often the most useful; for which reason, I should prefer a prudent
friend to a zealous one." And Joanna Baillie tells us that
"Friendship is no plant of hasty growth,
Though planted in esteem's deep-fixed soil,
The gradual culture of kind intercourse
Must bring it to perfection."
8. HOSPITALITY IS A MOST EXCELLENT VIRTUE; but care must be taken that
the love of company, for its own sake, does not become a prevailing
passion; for then the habit is no longer hospitality, but dissipation.
Reality and truthfulness in this, as in all other duties of life, are
the points to be studied; for, as Washington Irving well says, "There is
an emanation from the heart in genuine hospitality, which cannot be
described, but is immediately felt, and puts the stranger at once at his
ease." With respect to the continuance of friendships, however, it may
be found necessary, in some cases, for a mistress to relinquish, on
assuming the responsibility of a household, many of those commenced in
the earlier part of her life. This will be the more requisite, if the
number still retained be quite equal to her means and opportunities.
9. IN CONVERSATION, TRIFLING OCCURRENCES, such as small disappointments,
petty annoyances, and other every-day incidents, should never be
mentioned to your friends. The extreme injudiciousness of repeating
these will be at once apparent, when we reflect on the unsatisfactory
discussions which they too frequently occasion, and on the load of
advice which they are the cause of being tendered, and which is, too
often, of a kind neither to be useful nor agreeable. Greater events,
whether of joy or sorrow, should be communicated to friends; and, on
such occasions, their sympathy gratifies and comforts. If the mistress
be a wife, never let an account of her husband's failings pass her lips;
and in cultivating the power of conversation, she should keep the
versified advice of Cowper continually in her memory, that it
"Should flow like water after summer showers,
Not as if raised by mere mechanic powers."
In reference to its style, Dr. Johnson, who was himself greatly
distinguished for his colloquial abilities, says that "no style is more
extensively acceptable than the narrative, because this does not carry
an air of superiority over the rest of the company; and, therefore, is
most likely to please them. For this purpose we should store our memory
with short anecdotes and entertaining pieces of history. Almost every
one listens with eagerness to extemporary history. Vanity often
co-operates with curiosity; for he that is a hearer in one place wishes
to qualify himself to be a principal speaker in some inferior company;
and therefore more attention is given to narrations than anything else
in conversation. It is true, indeed, that sallies of wit and quick
replies are very pleasing in conversation; but they frequently tend to
raise envy in some of the company: but the narrative way neither raises
this, nor any other evil passion, but keeps all the company nearly upon
an equality, and, if judiciously managed, will at once entertain and
improve them all."
10. GOOD TEMPER SHOULD BE CULTIVATED by every mistress, as upon it the
welfare of the household may be said to turn; indeed, its influence can
hardly be over-estimated, as it has the effect of moulding the
characters of those around her, and of acting most beneficially on the
happiness of the domestic circle. Every head of a household should
strive to be cheerful, and should never fail to show a deep interest in
all that appertains to the well-being of those who claim the protection
of her roof. Gentleness, not partial and temporary, but universal and
regular, should pervade her conduct; for where such a spirit is
habitually manifested, it not only delights her children, but makes her
domestics attentive and respectful; her visitors are also pleased by it,
and their happiness is increased.
11. ON THE IMPORTANT SUBJECT OF DRESS AND FASHION we cannot do better
than quote an opinion from the eighth volume of the "Englishwoman's
Domestic Magazine." The writer there says, "Let people write, talk,
lecture, satirize, as they may, it cannot be denied that, whatever is
the prevailing mode in attire, let it intrinsically be ever so absurd,
it will never _look_ as ridiculous as another, or as any other, which,
however convenient, comfortable, or even becoming, is totally opposite
in style to that generally worn."
12. IN PURCHASING ARTICLES OF WEARING APPAREL, whether it be a silk
dress, a bonnet, shawl, or riband, it is well for the buyer to consider
three things: I. That it be not too expensive for her purse. II. That
its colour harmonize with her complexion, and its size and pattern with
her figure. III. That its tint allow of its being worn with the other
garments she possesses. The quaint Fuller observes, that the good wife
is none of our dainty dames, who love to appear in a variety of suits
every day new, as if a gown, like a stratagem in war, were to be used
but once. But our good wife sets up a sail according to the keel of her
husband's estate; and, if of high parentage, she doth not so remember
what she was by birth, that she forgets what she is by match.
To _Brunettes_, or those ladies having dark complexions, silks
of a grave hue are adapted. For _Blondes_, or those having fair
complexions, lighter colours are preferable, as the richer,
deeper hues are too overpowering for the latter. The colours
which go best together are green with violet; gold-colour with
dark crimson or lilac; pale blue with scarlet; pink with black
or white; and gray with scarlet or pink. A cold colour generally
requires a warm tint to give life to it. Gray and pale blue, for
instance, do not combine well, both being cold colours.
13. THE DRESS OF THE MISTRESS should always be adapted to her
circumstances, and be varied with different occasions. Thus, at
breakfast she should be attired in a very neat and simple manner,
wearing no ornaments. If this dress should decidedly pertain only to the
breakfast-hour, and be specially suited for such domestic occupations as
usually follow that meal, then it would be well to exchange it before
the time for receiving visitors, if the mistress be in the habit of
doing so. It is still to be remembered, however, that, in changing the
dress, jewellery and ornaments are not to be worn until the full dress
for dinner is assumed. Further information and hints on the subject of
the toilet will appear under the department of the "LADY'S-MAID."
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