Tuesday, 29 October 2013

17 April 1880 - Answers to Correspondents - Housekeeping



EMMELINE H.R.- Could you not take some lessons from a good ironer. You will find that practice is the chief thing.

A.K. OSBORNE – You should not have tried two such different methods with your mahogany table. Have the varnish scraped off, and apply a good polich such as is sold for the cleaning of dining room furniture.

J.U.T. – We do not understand what difficulty there can be in repainting your bedstead.

DAISY – 1. Wash the crewel-work in bran-water. 2. We have no recipe by which you could remove marking-ink from linen, without destroying the material.

M.S.T. – To remove stains from white marble. Mix common whitening to a paste with warm water, in which you have first dissolved a piece of soda the size of a filbert. Rub the stains well with this on a piece of clean flannel, wash off with Hudson’s soap powder and water. If this does not remove the marks, leave the paste on the stains for twenty-four hours, then wash off as above directed, and polish well with a soft duster or silk handkerchief.

DAISY J – Stains for deal may be purchased at any oil shop.

F.G.E. – Keep no food in your bedroom, and the mice will probably desert it. If you kept a scrap of toasted cheese on your bed, very likely the mice would manage to climb up there, but we do not think they would bite you (as you seem to apprehend) when they had the choice of eating the cheese. We never heard that the bite of a mouse was fatal.

USEFUL – In spite of the style of your grammar, as exemplified on your post-card, we commend your desire to be useful. To “make your collars and cuffs look like new”, after you have washed them yourself, try stirring the starch when boiling with a wax candle.

Sunday, 27 October 2013

19 June 1880 'Bright Eye and Teeth Like Pearl' by Medicus

"Do not read in bed; it is a slothful habit to say the very least of it." It's been too long since I transcribed a Medicus column. Today, as the title suggests, is about eye care and oral hygiene. Once you've used your mouthwash made from rosewater and potassium permanganate, be sure to brush with charcoal.

Bright eyes and pearly teeth. That is the dose your doctor brings you this week, and he does not think you'll require any coaxing or bribing with sugar-plums to make you take it either.

Bright eyes. Yes, I'll take the eyes first, because I don't think there is a single girl who reads these lines who does not wish to have beautiful eyes, and to know how to keep them so. I have little to say about the actual colour of the iris. This may be as dark and deep as caves of ocean, or blue as the forget-me-not, and each colour and every colour will find admirers, but even the iris may lack lustre when late hours have been kept or over indulgence in sweets and dainties has brought on a fit of indigestion. Over-tiredness and worry, too, makes the iris look less brilliant in this way; the pupil, that is the black point in the centre, becomes smaller, is contracted, and this gives to the eye what some might be rude enough to call a fishy appearance. Before going to a party, some ladies I happen to know apply some mixture to the eyelid; it is easily washed off, and gives an extra brightness to the eye for the time being by enlarging the pupil. Before you go to a party, do nothing of the kind. I only mention the practice to put you on your guard against it. Good health and spirits will make your eyes sparkle more brightly than all the belladonna in the world. To say nothing of the danger to the eyesight, the languid, dreamy far-off look that the use of this drug at first gives to the eye is soon changed into one which I can only describe as decidedly lackadaisical and lack-lustrous. There are few blessings we possess equal to good eyesight, and we ought to take care of it in the days of youth.

The white of the eye, on the other hand, is very much affected by the state of the health and state of the stomach. If a girl really wants to look her best and brightest on any particular day she must take care to take plenty of exercise for some days beforehand, and take care what she eats and drinks as well. The slightest tinge of yellow in the white of the eye  makes a great difference, and detracts from the beauty of the whole face. This, however, can nearly always be avoided by keeping the general health up to the mark, early rising, fresh air, temperance in diet, peace of mind, and avoidance of late hours, and overindulgence in pastry or sweets.

Now, independent of the fact that a clear, healthy-looking eye is nearly always an indication of good sight, and that we can keep the eye healthy by keeping the body so, you must never forget that your eyesight is intended to be a blessing to you throughout life, and much may be done in youth to make it so.

"He that is stricken blind can ne'er forget / The previous treasure of his eyesight lost."

But there is a minor kind of blindness, if I may call it so, which young people can do much to avoid. I refer to defective vision and to weak eyes. The first is what is generally called short-sightedness. IN some cases a book printed in ordinary type cannot be read unless held close to the eyes. Now, although this state of the eyesight cannot be cured, it may be prevented, and when present it may usually be kept from getting worse, and on the other hand, if the ailment increases year by year there is a great chance of the sight being lost entirely.

In order then to preserve the sight, nothing that puts a strain upon it or tries it too much should be undertaken, or, if undertaken, should not be continued too long. Young folks should not read too small type, or do too fine drawing work, or very fine needlework; even the pens and ink they use should be of the best, and the desks at which they write ought to be high to prevent unnecessary stooping. The book that is read should be held up high and boldly at a reasonable distance from the face, and there should be no bending of the neck. The work done should not be continuous; frequent rest is imperative. All work and no play is very bad for Jack, and it isn't good for Jill.

Never read or sew in the dusk, and never read or sew in a powerful sunlight, or by the fierce glare of a lamp. Reading in railway carriages is also bad for the eyesight.

Glasses should not be worn without real necessity, and if they are they should not be strong ones.

I may add, as regards reading, that it is better to sit up while so engaged, and to throw down the book or magazine as soon as the eyes feel weak or the brain gets tired.

Again, do not read in bed; it is a slothful habit, to say the very least of it. There is a kind of weakness of the eyes that many girls complain of. Their eyes feel painful and hot, and tears come into them on the least excitement, or even when talking or laughing. This is a state of matters that cannot be removed by local treatment alone; it demands constitutional treatment as well, because it points to a feeble condition of the nerves and system generally.

Tonics should be had recourse to, the citrate of iron and quinine mixture should be taken with an occasional (about once a week) pill of aloes and myrrh. The chemist will give the dose according to the age. after taking the citrate of iron and quinine for a fortnight, small doses of the phosphate of iron, or almost any mild preparation of iron, may be taken for some time longer.

Cod liver oil should also be used along with the iron, and good, easily digested, nourishing diet, with plenty of eggs and cream, and exercise in the open air. The only local application likely to be of much service is cold water, bathing eyes and forehead three or four times a day. A weak solution of green tea makes a harmless and useful eye-wash, so does five drops of the tincture of arnica to one ounce of water.

A stye is a very common, and for the time being, very painful affliction of the eyelid. Hot fomentations and a bread poultice will make the matter point, when it may be let out with a fine pointed needle. At the same time a little rhubarb and magnesia should be taken to cool the blood. If styles are of frequent occurrence much good is done by a course of quinine and cod liver oil.

A good eye lotion for weak eyes may be made by dissolving a grain and a half of sulphate of zinc in an ounce of pure water, and adding fifteen drops of the wine of opium. Use it three or four times a day. Nothing is more beautiful in a young girl than long sweeping eyelashes.



Just one word about what are called preservers – those unsightly-looking, non-magnifying, blue spectacles that some people wear. They may be of use in places like Malta, where the sun glares and the red earth stares, and where only lizard can live in comfort at noon-tide, but I question whether yellow glasses of the colour photographers make use of as panes for their dark rooms would not be better and more natural. This hint may be taken for what it is worth.

And now for a word on the teeth. As you are well aware, these were not given to us merely to be ornamental, but to be useful as well. Mastication is the very first act in the process of digestion, and in order to prevent that most unpleasant ailment, indigestion, from which even young people at times suffer, our food must be thoroughly and not too quickly masticated in order to be properly triturated and mixed with the juices from the glands in the mouth. Eating quickly is not only not graceful, but it does positive harm, for it gives the stomach far more to do than it would otherwise have, and thus the liver is irritated and beauty often spoiled.

Many an early wrinkle might be traced to a restless night occasional by a slight attack of indigestion brought on probably by hurry to eating.

Well, if nature has furnished you with good teeth, it is your duty to make the best of them, for if the permanent teeth once fall out remember they will never come again.

The toothbrushes you use should not be too hard. I should recommend a medium hardness. The teeth ought to be cleansed every morning before breakfast – not merely the outside, but the inside as well – and after every meal. If this be done, the mouth will always be wholesome and clean. If toothpicks are necessary, let them be made of quill, and not of metal. Care of the teeth prevents them from decaying, and prevents the breath from being offensive. Use soft water instead of hard in brushing the teeth. If this be not readily procurable a little carbonate of soda should be added to the hard. Charcoal tooth powder is good, although not pretty; it is likewise safe, and that is more than ca be said of a good many of the tooth powders and pastes sold in the shops, which often contain substances that soon wear off the enamel or beautiful pearly covering of the teeth.  

A very good and efficient tooth powder may be made by mixing two teaspoonfuls each of powdered orris root and camphor with four of precipitated chalk.

Powders that contain acids are likewise unsafe, as they destroy the enamel. Pure bicarbonate of soda alone is often useful as a tooth powder.

A teaspoonful of tincture of myrrh and the same quantity of the tincture of bark in two ounces of rose water is useful as a wash when the gums are soft, spongy, and liable to bleed. The permanganate of potash mouth-wash is made of rose water, with a few grains of this salt in it, just enough to make it a pretty red colour. This is also a capital wash to sweeten the breath and prevent toothache. It stains the teeth a little, so the brush and a little charcoal should be used after it. If you should want a tooth powder to strengthen the gums, ask for one containing chalk, myrrh and borax.

Toothache can usually be prevented by the use of such powders and washes, as I have now given you, and by keeping the health well up to par. Most girls need a tonic now and then, and there is nothing better than tincture of iron, generally called steel drops – done, ten drops three times a day in a little cold water for a fortnight or three weeks. A saline aperients of sufficient strength, say, a good dose of Epsom salts, has often a wonderful effect in stopping inflammatory toothache. When this troublesome complaint comes on periodically, quinine should be taken in full doses in the intervals. Do not have the teeth pulled out unless they be very far decayed. If you do you will miss them sadly when you get older.

It is preferable to have them stopped. If you conclude to do this be sure to go to the very best dentist you know of. It will be the cheapest in the long run, for is it an operation which should be most carefully performed.
 

Friday, 25 October 2013

17 December 1892 - Answers to Correspondents - Miscellaneous

"IN LOVE":- The fancy of a little girl of fourteen could not be regarded in the light of the sobriquet she has selected. Is there no "amusement" for you but "going out with a fellow"? Have you no girl companions approved of by your mother? Are there no interesting books, no indoor and outdoor games, no delightful pursuits for leisure hours? You ought to be much occupied with your studies, so far as we can judge from your modes of expression, preparatory for your entering some business or clerkship. Some of your time should be devoted to your mother and sisters, if you have any. Trapesing about the streets with a "fellow" at the age of fourteen is a deplorable beginning in life.

OCTAVO:- To "play gooseberry" means to make a third, for respectability's sake (in lieu of a chaperon), when a girl walks out with or receives her lover at home. A person who has the toil and trouble of gethering a fruit protected by innumerable thorns - or goosebery-picker - for the delectation of others is selected to represent the friend who kindly makes a third, and accepts the dullest of positions to do a service to another. The name chaperon is that of the mantle worn by Spanish duennas, with which they are supposed to cover and shield the young girls under their care. Your second question has been frequently answered in our correspondence column.

Wednesday, 23 October 2013

23 January 1897 - Household Hints

 Be very careful where you throw lighted matches. It is very common for people to carelessly throw them aside when done with, and a lady of our acquaintance had her dress set alight by a match thrown down from a balcony window. In another case, last summer, a lighted match thrown from the top of an omnibus fell onto a cart horse's head, frightening him so much that an accident was the result.

*****

In the case of dropsy, the following recipe has been found a great alleviation. Take a few dried figs - the tenderest you can find - cut them up into small pieces, pour over them sufficient rum of good quality, let them soak in it for some hours and then give to the patient to eat.

*****

A little water should be mixed with the milk given to cats. It is better for them and improves their fur.

*****

Cooks should never be allowed to stick pins in the front of their dress; these are apt to drop into the cooking. A cake was once found to contain three pins.

*****

The greatest care should be taken in purchasing violet-powder - only to have that made by a firm of repute. Lead, arsenic and other injurious ingredients are sometimes mixed with it, and a little while ago some of this deleterious mixture caused the death of some infants. Where there is any uncertainty about it, the finest oatmeal should be used instead.

*****

Bread and good raisins with a glass of hot milk are an admirable luncheon. The hot milk is a good stimulant, and the raisins are very sustaining.

*****

The insides of banana skins are said to be very good for cleaning tan shoes.

*****

Every young person should learn how to carve joints of meat, poultry and game. It is not a difficult accomplishment if learnt at leisure and at home. IT should be practised at one's own table, and will be found to be of practical use and benefit at the table of others. A good carver is a public benefactor.

*****

It is not always safe to carry money in one's glove. You do not know who has handled it last, and it is safer not to carry it next to one's skin.

*****

Chamois leather should not be used for rubbing lenses or glass, as it scratches a delicate surface.

*****

Boots that have been cleaned with blacking should not be left wher4e black-beetles can get at them. They will quite destroy the leather in their eagerness to devour the blacking, for which they have a particular liking.

Monday, 21 October 2013

15 May 1880 - Female Clerks and Book-Keepers (Earning One's Living)

As the G.O.P. was pitched mainly at the middle-class demographic, its readers were strongly encouraged to make themselves useful and busy - in accordance with social standards of respectability and femininity, of course. In this article the author (who is unnamed, sorry, the G.O.P. does this a lot) concisely outlines the above occupations, and how one goes about obtaining a position. Note the reasons cited for engaging young ladies in this kind of employment: namely it's cheaper than hiring men (who have an annoying tendency to leave for better paid positions once they get married and have families to support) and women by their self-sacrificing and self-effacing nature, are less likely to fiddle the books at their employer's expense.

To employment either as a clerk or book-keeper, no one can raise any objection on the score of its being unfeminine. It is respectable to work that we may be independent, and a girl may ju8st as well go every day to write letters and keep accounts for some business establishment as sit at home to add up the housekeeping book or act as her mother’s amanuensis.

Already there is a certain demand for women as clerks. When the last census was taken in 1871 there were five hundred and fifty-two of them engaged in connection with commercial business in London alone, and the attention directed of late years to occupations for women must have tended largely to increase their number. Indeed, we may look for some very interesting and encouraging statistics on this head when the new census comes to be taken next year.

One advantage connected with the occupation of a clerk is that it does not require a special education. It is, therefore, particularly suited to those to whom circumstances have denied the careful training required for other pursuits. What is wanted is a good ordinary education and punctual and orderly habits. Plain neat handwriting is indispensable, and no clerk is anything else than a sorrow to her employers who cannot copy correctly. Accuracy, then must be a special study. The ability to write a short letter, saying neatly what we wish to say, is another requisite. An ill-composed, ill-arranged epistle, beginning with a blot and ending with a scribble, will never do for business. It must be clear and to the point, carefully written and neatly folded – there you have in a nutshell the whole art of correspondence.

These, certainly, are not difficult attainments.  But in this very case with which we can qualify ourselves for ordinary clerkships, there is something unsatisfactory. It throws the occupation open to almost everybody, and in consequence we find each vacancy besieged by crowds upon crowds of applicants. Only one can be successful, and all the rest must turn away, often very sick at heart, to try elsewhere.

To meet this difficulty we would suggest to these girls who think of taking their place at an office-desk, that they should try to add to those every-day qualifications enumerated above, some special branch of knowledge. Short-hand, for example, would greatly increase one’s chance of obtaining a situation, and a girl knowing French or German would attract favourable notice from all employers worth serving. By knowing French or German, we mean ability to read and write these languages fluently, and not that slipshod knowledge by which we painfully spell out passages by the aid of a dictionary.

A girl possessed of these additional accomplishments would obtain much higher pay than one without them. It is a rule, with few exceptions, that what is easily acquired brings small remuneration, and it is a great encouragement to the industrious to know that in proportion to their labour so will be their reward. So then, my friends, if we are to be clerks, let us be the best possible clerks, striving to know everything that will make us more useful to ourselves and other people.

The routine of an office is usually simple, and a clerk seldom has any worry or trouble, except what she makes for herself. With pleasant companions to associate with in the intervals of business, she may be very happy, a great deal happier, indeed, than leading an aimless existence at home.

Omitting for the present the postal and telegraph services, there are some establishments in London which employ considerable numbers of young ladies as clerks. Foremost amongst these is a well-known Assurance Company, whose staff may well be referred to as a model of careful organisation. The young ladies employed by this company must be the daughters of professional men, clergymen, doctors, officers in the army and navy, merchants, and of similar social grade. Their comfort is well attended to, and much kind forethought seems to have been shown in everything connected with them. Their hours are from ten in the morning till five in the evening, with an hour between one and two for luncheon. Luncheon is provided in the building – and well provided, too – as the exact sum which it costs. When it is over there is time left for a walk. On the streets? Oh no; on the roof. The roof has been fitted up as a promenade for the young ladies, and there, on a pretty extensive exercising ground, they can enjoy the fresh air and have interesting views of the slate mountains and volcanic chimneys of the neighbourhood, whilst in the distance Hampstead hills may be seen on a clear day.

There is a library filled with interesting books for those who care to read, and for the musical a singing class is provided, meeting at regular intervals. Both are largely taken advantage of. The news of the day should be well understood, for each young lady takes a newspaper home with her every second day, one newspaper being allowed every two.

And what about the work? That is much the same as falls to the lot of insurance clerks in general. It contains nothing at all intricate, and for its execution requires nothing but ordinarily ability and extraordinary accuracy. The examples of accuracy we saw on the occasion of a recent visit were such that if our living depended on our furnishing similar specimens, we would entreat you, girls, to allow of our retiring on a pension into private life.

The salary begins at £32 a year and rises by stages of £10 till at the end of a few years a young lady finds herself in the enjoyment of £100 or so of annual income, after which she will, no doubt, be content.

There can be no question about the fact that the young ladies like the employment and that the experiment of employing them as clerks has in this instance – thanks, no doubt, to judicious management – been a decided success. This Assurance Company began, in 1872, with the employment of ten young ladies, and their staff now includes no fewer than one hundred and seventy.

Over young men young ladies possess several advantages as clerks. For the same salary you would not get such a respectable class, and it is a doubtful point whether you would get the same amount of steady application. Women, again, as a rule, are more happy and contended; a man must in the nature of things be pushing ahead, and after he has been three or four years at work, he is pretty sure to be marrying and settling down and so requiring a larger income.

A considerable number of young men are employed in the office of which we have been giving an account, but with them the young ladies never come into personal communication. So far as meeting is concerned, they might be a hundred miles apart, the two divisions of clerks even coming into the building by separate entrances.

Another establishment in the metropolis where women are employed as clerks is that of the printers of the Post Office Directories. The experiment of employing young women was begun here quite recently, and the result has been so satisfactory that a handsome room has been built, capable of accommodating forty clerks, and is now quickly filling up. The success of this experiment, we learn from the Committee of the Society for Promoting the Employment of Women, is in a great measure due to the good sense and earnestness of the lady superintendent and to the good conduct of the two clerks who first learned the work with her in her own private rooms. Everything is done throughout in the most methodical manner; no talking is allowed, and each clerk goes steadily on with her work, which is too varied to become monotonous.

Railway companies have in a few instances engaged young women as clerks, and provided them with occupation at country stations. We are not, however, sure that a railway booking-office is the right place for a girl. On the Continent, no doubt, it is a common field for women’s work, but our ideas of modesty and retirement are against it.

Banks present more suitable openings, and we should be glad to see these institutions throwing open their doors to young women of intelligence and capacity. There is a demand for this class of labour also from large warehouses and private counting-houses, and though, as we have said before, every vacancy has a host of applicants, one candidate has as good a chance as another; and to keep from applying because we are not certain of success would be nothing short of ridiculous.

Allied to the occupation we are now speaking about is the business of copying petitions, law copying, and engrossing. “This work,” says one authority, “may be taken by the piece, and can be done at home, provided the strictest business habits of neatness, punctuality, and dispatch can be maintained there. I have heard, however, of a single erasure condemning a whole deed, and except in cases of necessity such work is far better done in an office.”

We believe there is an office in London where girls may be entered for the study of the art. The apprenticeship should begin whilst they are young, for the special qualification of a clear, round legal hand is difficult to acquire after the ordinary running hand has been once formed.

For engrossing – which means the writing out of deeds in full and regular form on parchment or paper for signature – good eyesight is required and one must have a precision and delicacy of touch not unlike that needed for illuminating. In point of remuneration it is not a brilliant occupation. When business is brisk a good write can earn £2 a week, but there is a slack season, which brings down the average weekly earnings of the year to about seventeen shillings and sixpence.

We come now to speak of book-keeping. To be a good book-keeper requires much more preliminary training, and study than would be needed to qualify for a clerkship. Not that the mere mechanical work of book-keeping is at all difficult; it is in thoroughly comprehending why this and that is done that the real difficulty lies. An adult book-keeping class was started some years since by the Society for Promoting the Employment of Women, the place of meeting being the office of the Society, 22, Berners-street, Oxford-Street. The first step towards entering this class is for the student to bring recommendations from two householders guaranteeing her thorough steadiness and respectability. In cases where the student has just left school, a letter from the mistress or her latest school report is required. No one can be admitted to the class who does not write clearly and neatly, spell correctly, and work accurately the first four rules of arithmetic, simple and compound.

The course if training ordinarily extends over four or five months. During that time students are instructed in all the mysteries of single and double entry, besides which, every effect is made to fill them with a high sense of responsibility, and teach them to be punctual, orderly, and earnest in the discharge of their duties. Training over, then comes examination by a competent authority and the granting of certificates. Only those are allowed to go up for examination whose conduct in the class has been satisfactory and who have shown a desire to do their work conscientiously. During the year 1878-79 this class was joined by fifty students, and certificates were granted to twenty-five candidates, all of whom gained at least seventy-five per cent of the maximum marks.

After having taken all this preliminary trouble, the chances the young book-keeper has of succeeding in the world are just what might have been expected. In the annual report of the Society we are informed that “book-keepers who have gained certificates almost invariably retain their situations with credit. It is often difficult to obtain a first situation, for practical experience is generally required; but in this the certificate is a great help, as it forms a good introduction and is a guarantee of efficiency and respectability. When she has once made a fair start, a certificated book-keeper is seldom unemployed.”

The number of book-keepers and clerks for whom the Society was fortunate enough to find permanent employment in 1878-79 was eighteen.

A certified book-keeper generally received in her first situation about fifteen shillings a week; after that the remuneration is from about eighteen to twenty-five shillings or its equivalent. If meals are provided, of course less is given. There are a few exceptional cases in which the pay is higher, but the holders of these situations are usually able to speak or correspond in foreign languages. The occupation of book-keeping is a highly responsible one. Upon the care and accuracy with which its books are kept depends the prosperity of many a business establishment. In not a few instances, bankruptcy even has been traced to no other causes than the keeping of an insufficient set of books, and the keeping of these badly.

When the duties of cashier are united with those of book-keeper, the preference is often given to women over men. And why? It has been found by experience that women are, as a rule, more trustworthy than men, and that they are less likely to be found making free with what is not their own. One reason for this is, perhaps, that they are, generally speaking, exposed to fewer temptations in the way of spending; but we hope that a deeper reason will be found in their superior sense of rectitude and their more self-sacrificing devotion to duty.

21 January 1893 - A Model Menu for February, by Phillis Browne

The Girl's Own Annual vol.XIV features a monthly 'Model Menu'. As I am not transcribing articles in any kind of order (although there is an index for articles by subject heading if you glance to the right of the screen), here is the suggested menu for February.

Menu
White Soup
John Dory, or Whiting
Kidneys and Mushrooms
Braised Leg of mutton
Potato Puff - White Haricots
Baked Cabinet Pudding
Orange Souffle

Turkish Soup:- If there is any white stock in the house, or the liquor in which chickens, mutton, or bacon have been boiled, a delicious and somewhat uncommon soup can be made of it which is known to the initiated as Turkish Soup. Stock in which rabbits or bacon have been boiled is particularly excellent for this soup, because the flavour imparted by these meats is just what is wanted; though, indeed, rabbit stock and bacon stock are valuable for almost all soups. Should there be no white stock in the house it is allowable to use water for this soup, and the eggs and cream introduced into it will make it sufficiently nutritious without stock. It is always to be remembered that in these days soups that are somewhat of a light character are preferred to soups that constitute a meal in themselves. Water will at least possess the virtue of not spoiling the colour of the soup. It may be added that white soup should be made in an enamelled or earthenware pan, never in an iron one.

To make the soup, put a quart of white stock into a stewpan with two tablespoonfuls of whole rice, and boil for about 20 minutes or till the rice is tender. If the stock is not already flavoured with bacon, stew with the rice some strips of bacon-rind which have been thoroughly well scalded and scraped, and throw them away when done with. Rub the rice through a sieve, mix the stock in which it was boiled smoothly with it, and put it again in the pan. Mix in a basin the yolks of two eggs, and two tablespoonfuls of cream. If the last-named ingredient is not obtainable, a gill of milk may be used. Pour on the boiling stock gradually and stir the soup over the fire for about two minutes, that is till it thickens, but does not boil. If the soup boil after the eggs are put with it, it will curdle. Have ready two ounces of macaroni which has been boiled separately, and cut into inch lengths. Last thing add the macaroni to the soup with a little cayenne and two tablespoonfuls of grated Parmesan. Serve very hot.

John Dory, or Whiting:- by people who are acquainted with it John Dory is considered as delicious in taste as it is ugly in appearance. Yet if intrinsic worth is of more importance than mere looks, this fish ought to be honoured. Unfortunately it is not often to be had; it is only occasionally brought to market. February, however, is the month when it is in perfection, and is most frequently seen; therefore in February it ought not to be forgotten.

The dory may readily be known by its very ugly head, its yellow-grey colour and the long filaments on its back. The fish which are thickest across the shoulders are the best. Cleanse it carefully and cut off the fins, and lower it into boiling salted water and simmer gently till cooked. The time required must be determined by the size and thickness of the fish. A dory of average size would need to simmer from twenty to thirty minutes. Drain well, lay on a dish covered with a napkin, and garnish with plenty of parsley and slices of lemon or chilli pods. Remember to mass the garnish about the head to hide its shape. The sauce made as follows may be served in a tureen:-

Melt an ounce of butter in a small stewpan and mix half an ounce of flour smoothly with it; add half a pint of water and a pinch of salt, and stir the sauce till it boils. Beat an egg in a basin. Let the sauce cool half a minute, then mix it gradually with the egg and stir over the fire once more, just long enough to cook the egg a little without allowing it to boil. When poured into the tureen add a dessertspoonful of chopped capers and a squeeze of lemon juice.

Dorys are not always to be had, but whiting are generally available, and in February they are in perfection. They may be made into a very simple and excellent dish if cooked as follows:-

Fillet the fish in the usual way, passing the knife from the tail to the head and lifting the flesh from the bones on both sides. Divide each side in two, trim the fillets into a good shape, pepper and salt them, and boil them in salted water to which a few drops of lemon juice have been added. Let them simmer gently for a few minutes till cooked through, but they must not be overcooked. Take up carefully with a slice, dish prettily, pour oiled butter over and sprinkle chopped parsley on the top. Treated thus the dish will be so easily made ready, that housewives may be inclined to despise it. It will, however, be excellent if only it is served hot, and if everything about it is hot. If it is half cold it will not be worth eating.

Whiting is an exceedingly delicate fish and very easily to digest. It is called the chicken of the sea. It is not appreciated as it deserves to be, because it so often happens that inexperienced housekeepers buy inferior fish such as codling and Pollock under the impression that they are buying the true silver whiting, when they are doing nothing of the kind; then they wonder that so much is said in praise of food which they do not find to be at all extraordinary. It sounds rather contradictory, but it is nevertheless true that “when whiting is bad it is pretty sure not to be whiting”. Authorities tell us that in England there are hundreds of thousands of small fish sold as whiting which are something else. It is, however, fairly easy to know true whiting when we see it if we are on the lookout for certain marks. Thus codlings and haddock have a barbel, that is a short fleshy cord hanging from the lower jaw; whiting have none. Pollock, which is a fish declared by some to be identical with whiting, but which is of a different taste, has the under jaw projecting beyond the upper jaw. Whiting has the upper jaw projecting beyond the lower jaw. To these remarks we may add that although it is unquestionably true that “white fish boiled is generally insipid”, we can still confidently recommend this dish as very good.

Oiled Butter:- When all other sauces fail, oiled butter can be made ready in a minute. It is simply plain fresh butter which has been melted without being browned. The butter when melted ought to be skimmed and poured away from the milky sediment which settles at the bottom. Also it should be salted before being poured over the fish.

Kidneys and Mushrooms:- Forced mushrooms are to be had all the year round, but they are believed to be at their best in February. Fresh mutton kidneys and mushrooms daintily cooked together make a very appetising little entree. The dish is often spoilt because the kidneys are tough. They will be tender if cooked as follows:

Skin and core three sheep’s kidneys and cut into dice. Skin and trim a dozen fresh button mushrooms, or two dozen champignons. Melt a slice of butter in a small stewpan and throw in the mushrooms. Let them simmer, stirring constantly for ten minutes, then add the kidneys, a piece of glaze about the size of a hazelnut, and half a gill of stock. Simmer again, but on no account quite boil, for another eight minutes; add a teaspoonful of flour and half a teaspoonful of chopped parsley, and serve hot. Garnish with fried bread cut into fancy shapes. When preparing this dish the point to remember is to stew the mushrooms in butter longer than the kidneys.

Braised Leg of Mutton:- This dish is very tasty and delicious hot, and it is very good cold; but it will not be satisfactory if warmed up. Therefore when we intend to prepare it we should do well to buy a small plump leg of Welsh mutton, have the bone removed as far as the first joint, and fill the space with forcemeat strongly flavoured with shallot. If we cannot get a small leg we might buy a larger leg, have about three inches of the shank end cut off, and also a piece cut slantwise from the top of the mutton through the bone. This would give us a piece of mutton shaped like a fillet of veal, and if the bone were taken from it, the forcemeat might be put in quite easily. The pieces cut off might be made into Navarin or Irish stew for dinner another day.

Whether however the mutton is cut to form a fillet or whether it is left whole, the process is the same. Sew up the joint and place it in a braising pan or ham-kettle nearly of its own size, with slices of fat bacon bound round it, two or three onions, four or five carrots, two bay leaves, a bunch of savoury herbs, with a few bones or odds and ends – if there are any in the house – to help make the gravy good. Add also a little salt, two cloves, a teaspoonful of whole pepper, half a blade of mace, a sprig of celery, and about three quarters of a pint of stock. If there is any garlic in the store cupboard it will be well to rub the bottom of the stewpan sharply across once with garlic before putting in the meat. Cover the pan closely, and bring the stock gently to the point of boiling. As soon as it begins to boil draw it quite to the side and let it simmer as softly as possible, but without ceasing, for about four hours, turning it once when about half done. Keep the lid closed and shake the pan now and again. At the end of the time lift the mutton out, strain the gravy, free it from fat (this detail is of importance), brown it a little, pour two tablespoonfuls or so into the dish with the meat, and send the rest to table in a tureen.

As all housewives know, braising proper is carried on in a stewpan which admits of live embers being placed on the lid, and thus cooking is carried on above as well as below. Stewpans of this description however are not often found in England. But it is quite possible to obtain nearly as good a result in a stewpan which has a closely fitting lid, provided always that the simmering is gentle and continuous, and that the vessel is about the size of the joint that is to be cooked in it. To prevent the escape of steam it is advisable to keep a wet cloth round the lid of the pan. Some housewives prefer to lute the edges of the vessel with coarse flour and water paste, but the wet cloth answers the same purpose, and it is less troublesome. The object aimed at is to cook the meat in the vapour of the combined ingredients stewed with it, so that it may become impregnated therewith. Meat braised in this way is really very easily prepared. The one point of importance belonging to it is that it should be gently simmered. If it boils it will be ragged, and if it becomes dry it has boiled too fast; if it stops simmering it will be spoilt, but if successfully managed it will be succulent and exceedingly tender, therefore particularly suited to the needs of individuals whose teeth are not good. It makes a pleasant change from the ordinary

Potato Puff:- (An American way of preparing potatoes.) Peel and boil about six large potatoes. When soft and dry, beat them briskly with a little salt and two tablespoonfuls of butter till white and creamy. Now add the yolks of two eggs well beaten, and two tablespoonfuls of cream or milk. Almost twenty minutes before the potato is wanted, whisk the whites of the two eggs to a firm froth, mix them lightly with the mashed potato, turn into a deep dish, and bake in a quick oven till brown. If successfully managed, the potato will be light, puffy and delicious.

White Haricots:- White haricots are not appreciated in this country as they deserve to be. They constitute most valuable food, and when well cooked they are very appetising and enjoyable; they also form a most excellent accompaniment to braised leg of mutton. The reason why they are not liked more is than they are is that they are frequently not well cooked. They ought to be quite tender, yet whole, when brought to table; yet too often they are either hard, or broken and watery, and the cause of their being a failure is that the time required for cooking them depends on their age and condition. When we buy beans we never can tell whether they are over-dry or more than a year old; therefore we cannot say how long they should be boiled. The only thing we can do is to try a few beforehand, and then we need have no fear of mistake. At any rate, we may be quite sure that unless the beans are quite tender they will not be approved.

Soak a cupful of white haricots overnight. Next day put them to boil in plenty of cold water, and throw in a little salt when the water boils. Boil steadily until they will crush between the finger and thumb, while remaining whole. Shake the pan now and then that the beans may be equally cooked. Drain them and take care of their liquor. Put a slice of sweet dripping into a stewpan. When it is melted throw in the beans, add a pinch of salt, a little pepper, and the strained juice of a lemon. Shake the pan over the fire to mix thoroughly, and serve very hot.

It must never be forgotten that most nourishing and valuable soup may be made of the water in which haricot beans are boiled, therefore the liquor should never be thrown away, although it is scarcely advisable to serve the soup and the beans on the same day, because there would be too much similarity between them. To make the soup, melt a slice of butter in a stewpan, and throw in one large onion cut in slices. Cover closely, and let the onion “sweat” for half an hour; then add the bean broth gradually, also one potato, a good-sized piece of stale bread – if there is such a thing in the house – and one or two strips of bacon-rind scalded and scraped. Let the whole simmer for about an hour; press through a sieve, squeezing as much onion through as possible; boil once more, add pepper and salt if necessary, and serve very hot. If too thick, a little boiling milk may be added. The soup should be of the consistency of cream. No one who tasted this soup for the first time, and who did not know what it was made of, would believe, when realising its savouriness and excellence, that it was concocted from such homely and inexpensive material.

Baked Cabinet Pudding:- Baked bread and butter pudding is generally considered very humble fare. If prepared as follows, however, it may be dubbed Baked Cabinet Pudding, and will be quite superior. Butter the inside of a shallow dish well – this is important. Three parts fill it with layers of rather thin bread and butter, interspersed with one penny sponge-cake broken up. Make a custard of as much milk as will fill the dish, boiling the milk with either thin lemon-rind or stick cinnamon to flavour it. Sweeten it well, and allow one egg for each half-pint of milk. Pour the custard gradually over the bread, and let it soak for at least half an hour. Bake about an hour in a moderately hot oven, and when it looks done pass a knife between the pudding and the dish to ascertain if it is firm. If it is, take it out and let it stand three or four minutes that it may shrink, then turn it out carefully; put a little jam made hot on the top, and pile four penny-worth of cream whipped upon this.

Cold Souffle Pudding:- Soak a quarter of an ounce of gelatine in water. Make a custard with the juice of four oranges, two or three ounces of sugar, according to acidity, and three yolks of eggs. Put the custard in a jug with boiling water, and stir it till it thickens. Let it cool a little, then mix in the gelatine, dissolved. Beat the whites of the eggs till stiff, and dash the foam lightly in. Mould when the preparation is beginning to set. Sprinkle desiccated cocoa-nut and pistachio-kernels on the surface. When a second pudding is wanted, this one will be found convenient because it sets quickly.

It is just possible that after reading the menu for this month the housewife will remark that there are a good many boiled things in it, and she will, perhaps, wonder if her stove will admit of so many stewpans being placed upon it all at one time. If, however, she will cast her eye over it a second time, she will see that the difficulty is more apparent than real. The leg of mutton, for instance, will have to be made ready five hours before it is wanted. When once started it can be put quite at the back of the stove and will very nearly cook itself. So also with the haricots; they must be boiled at least three hours before dinner time. The fish will not need to simmer longer than five or six minutes; and the mushrooms and kidneys will not be to the fire longer than half an hour. Therefore, it is believed that with the closed stoves, which are now so usual in our kitchens, there will not really be any awkwardness.

Yet it must never be forgotten that in carrying out this menu, or any menu, the great thing is to begin to make dinner ready in plenty of time and to prepare as much as possible beforehand. Every detail which can be set in order beforehand is so much to the good.  It is a good plan for the mistress of a household to plan her dinners one day in advance, so that she may give the order if special material has to be obtained, or if special preparation is required. When such a dish as white haricots is to be served, for example, the one day in advance is not only desirable, it is necessary in order that the beans may be soaked over-night.

The mistress who forms a habit of planning her dinners in advance will also find it an advantage to make it a practice to write out the menu every day clearly and legibly, with the courses in the order in which they are to be served; and with the et-ceteras, the sauces, and little condiments in a line with the dishes to which they belong, a thick ruled line dividing the courses. A paper of this description should be in the cook’s hand quite early every morning when a dinner is to be cooked. Then she can make herself familiar with its details and arrange for them betimes. Especially should she make ready and put close to hand the trifles intended for garnishing the dishes. Many a faux pas has been brought about, and many a dinner which would otherwise have been pronounced a success has gone wrong and been called a failure, because the parsley was not chopped beforehand, or the cream was not whipped at leisure. It is never safe to leave the preparation of accompaniments till they are wanted.

In drawing up the order of dinner for the use of the cook, the housewife would do well also to write down in large letters the words Hot or Cold in connection with each course. Already warned, the cook will understand that these words refer to the plates. Even at the most costly dinners it very rarely happens that the plates maintain their condition of perfection all the way through.  It is annoying to have to discuss a dainty morsel which ought to be “hot and hot” on a cold plate, or to receive another one which ought to be served cold on a plate which is lukewarm, suggesting the idea that it has been washed in a hurry. Yet mischances of the sort can easily be prevented if the thought of the plates is kept well in the cook’s mind.

14 July 1894 - Answers to Correspondents - Miscellaneous

I... did not know this. (and I googled, it's true, Queen Victoria was really given this dress.)

INCREDULOUS:- Yes, it is quite true that a woman's dress has been woven from spiders' webs. Our own Queen is in possession of it, having received it as a present from the late Empress of Brazil in 1877. It is said that it surpasses the most costly silk in both delicacy of fibre and beauty. The extraordinary strength of the web is almost incredible. A bar of highly tempered steel, of the same thickness as a cord produced from spiders' web, would break at a strain of 50 tons, while the web would break at 74 tons. Louis XIV had a coat made of this web, and Le Bon, of Languedoc, obtained silk of spiders which was woven into gloves and stockings. A drachm of the web would reach a distance of 200 miles. When in full work they spin half a grain a day, and to enable them to do so, they devour to the amount of twenty-seven times their own weight in food of any description in a day. They are exceedingly voracious and eat each other, as well as flies, and other insects. 

Saturday, 19 October 2013

1 March 1884 - 'Ill-Assorted Couples' by Nanette Mason

An essay by Mrs Mason, in which she seems to put the burden of responsibility on women rather for making the marriage a happy one. And in which literary and intellectual husbands get a pass for being utter tools at home.

A clergyman, so the story goes, once married a couple, received his fee, and sent the two away. A few weeks afterwards, the bridegroom returned and said he had come back to pay more, for his wife had turned out much better than he had expected.

No doubt there are many such contented husbands, though few express their satisfaction in this original way. With a host of others, however, things do not go so well, and marriage proves with them, alas! only the high road to repentance. Yes, girls, sorrow, lies in wait at everyone's door, and often it enters with the wedding party. The gayest homecoming in all my experience was followed by the most miserable married life - had a cat and dog gone into partnership it could not have been worse.

"You have spoken about husbands," say skate; "what about wives?' What is true, Kate, of the one is true also of the other, though we hear less of woman's side of the question, for men have greater advantages in the way of communicating their woes to the world. When we meet ill-assorted couples, it is often hard to tell which is most in the wrong, which most unfortunate, which most miserable - the husband or the wife. "Frailty, thy name is woman," says Darby; "Men were deceivers ever," answers Joan.

That there are a great many ill-assorted couples in the world is certain - everyone who has read anything, or moved about at all in society knows that. I do not say that a want of harmony between husband and wife is always visible to the eye; indeed, some people, ill-assorted enough, manage to wear the mask of harmony so as to deceive, for a time, even their most intimate friends; but, sooner or later, the secret comes out, just as it did the other evening with Christina, who in a moment of confidence confessed that she could, with perfect truth, say of herself and her husband, in the words of a character in an old play, "When we are alone we walk like lions in a room - he one way and I the other".

The natural commencement for unhappy domestic life is a marriage entered into without either thought or prudence. If it happens to be, as it often is, the most hasty, the most rash, the most foolish deed of all one's existence, what else can you expect?

A young man, for example, meets a girl and takes a violent fancy for her. Why? Because she has more fascinating eyes than any other girl in England. For that reason, and for no other, he resolves to marry her. A young woman meets a young man and falls deeply in love with him, and her reason is - not that he is good, or wise, or industrious - but that he has a moustache and stand six feet high.

People go into marriage lightly, as if it were a joke or an experiment, or a lottery in which chance is everything, and judgment nothing. They forget altogether that it is not an affair out of which, if unsuccessful, they can retire as easily as one could withdraw from a new house of which the chimneys smoked or through the walls of which the damp comes. It is an engagement for life, and for life it must make us happy or miserable. There is no alternative; we must either be well matched or ill assorted. The conditions of life are such that one may lose one's heart at any time. NO advice is effectual to guard against love which comes we know not how - precisely, someone says, as it often goes away. Our heads, however, are always our own, and where the heart goes the head need not follow unless sober judgment and common sense approve.

Let your hearts, then, girls, keep watch over your hearts. You may often be in danger of throwing yourselves away on those who, though pleasant to meet, are not in the least suited for living all one's life with, and it is much better that the bubble should burst before marriage than after. Many a one travels through a fool's paradise to a land of desolation, and finds that, even though the first month of matrimony may be a honeymoon, all the rest of her wedded life is a season of wormwood.

Even at the last moment one may be excused for halting. It needs a good deal of charity, however, to put a favourable construction on the conduct of a youth of whom I read the other day. He had gone to church with his intended to get married, but found on arriving there that they had no money to pay the customary fees. He went to get the money whilst the lady waited in the vestry. During his walk the youth changed his mind and never returned to church. The young girl waited two hours for him, and then went home. "Scot free," the writer dryly remarks who tells the story.

Sometimes it is as clear as noonday that the infatuated couple are making misery for themselves. Everyone said so when our friend Alexander conceived an eccentric passion for the girl he afterwards married. We all saw that he would forever after have to endure prolonged fits of ill-health, bad temper, and ungovernable jealousy. Then there was Ethel, who was indeed, contrary to the advice of all her friends, to become the wife of Frederick. The union, as everyone knows, proved an unhappy one, and they soon separated. Sophia, too, did not expect to have a miserable life of it; but, as she married in haste, so is she now repenting at leisure, and appropriating to herself the slightly ungrammatical reflections of the old ballad-

"When I think on what I am,
And what I used to was, 
I feel I've throwed myself away
Without sufficient cause"

Better a hundred times live alone, the most isolated of lonely people, than spend life with one with whom we have no sympathy and for whom we have come to be without regard. The only sensible marriages are those based on judgment as well as affection. When two are joined together simply from a sort of fatal fascination, what can you look for but unhappy domestic experiences? Beside, by way of contradiction, says that people are fated to marry one another, and quotes the proverb that marriage and hanging go by destiny; but that is only an antiquated superstition.

Occasionally people marry to please others, and not at all to gratify their own inclination. Such are often the marriages of princes, and of these very few indeed are successes. An alliance contracted solely from motives of State policy or family interest makes but a poor beginning, and many an ill-assorted couple in high life wish they had been lowly born, to place their affections where they chose, and love in the enjoyment of that happy home which is now denied them for ever.

When we inquire what matrimonial quarrels are about, it often appears that they originate in trifles, and that the first misunderstanding are about next to nothing. We have all read of the husband and wife who came to high words on the subject of whether what they saw was a drop of rain or a flake of snow; and you know of the other two whose first ill-tempered dispute turned on the point whether the husband had been revaccinated - his wife declared he had, and he contradicted her.

Of all causes of unhappy marriages bad tempers may be put foremost; and these same bad tempers may be of every degree, from the simply peevish to the outrageously violent. This is a woman's failing, much more than a man's - indeed a husband's temper will, as a rule, be kept sweet, provided only that a sweet temper characterises his wife. How some husbands can endure the hideous outcries and worrying ways of their wives, I never can understand. Why, I have heard a woman, whose tongue you could distinguish a mile off, scold her husband as if he were a pickpocket, and he all the while listening as coolly as if her taunts were compliments. Perhaps it was custom, and that, you know, will reconcile us to almost anything.

Many illustrious men have been plagued with ill-tempered wives. There was Socrates, for instance, whose Xantippe was an arrant scold. That he should have married such a wife was a puzzle to all his friends, and he used to explain his choice in an odd way. "Those who wish," he said, "to become skilled in horsemanship select the most spirited horses, and after being able to bridle those they believe they can bridle all others. Now as it is my wish to live and converse with men, I married this woman, being firmly convinced that in the event of being able to endure her I should be able to endure all others."

Many instances are told of her impatience and his long-suffering. One day, before some of his friends, she fell into an extravagant passion at the philosopher. He said nothing but left the house, and he was no sooner out of the door than she ran upstairs and threw water on his head. On this, Socrates turned to his companions: "Did I not tell you," said he, "that after so much thunder we should have rain".

Dante was another famous man who had a wife of a savage disposition. No doubt she was a well meaning woman, but the violence of her temper proved a source of the bitterest suffering to the post, who could not encounter it with the amiability of a Socrates.

Unreasonable jealousy is one of the leading characteristics of ill-assorted couples. Where love is, there will be certainly be jealousy, but it is jealousy run mad that ruins the happiness of homes and drives husbands and wives far apart.

The most famous example that I remember of the jealous wife is she whom Wesley married. It is told that when Mrs Wesley wearied of her husband's rigid and unsettled life she took to playing the spy, opening his letters, following him from town to town, and plaguing him in every way, openly and secretly, that her malice could contrive. "By her outrageous jealousy," says Southey, "she deserves to be classed in a triad with Xantippe and the wife of Job as one of the three bad wives". She proved a thorn in the flesh of Wesley for twenty years, and at last she left his house, carrying off his journals and papers, which she never returned. Her husband acted in a way which may be recommended to the attention of all who are tried with jealous wives; he simply stated in his diary the fact of her leaving, saying that he had no idea what the cause had been, and adding, "I did not forsake her; I did not dismiss her; I will not recall her."

The rock on which a great many married couples split is that of money, which is not to be wondered at, seeing money is at the bottom of half the quarrels and disputes of the world. When a man marries for money, says the proverb, he sells his liberty, and he is apt to find that he has made but a poor bargain. This was the case of David, who made a rich marriage, which enabled him to give up work; but it turned out ill, and he betook himself to his former labours with great joy. "A wife," say she, "with whom one cannot get on is dear as any money".

Prudence, however, suggests that as the world goes a little money on both sides is not undesirable, and no one can object to a man saying, like our friend George, "Give me a wife with some money, that she may not increase my charges". But there should not be a great difference either on one side or the other. When a man with nothing marries fifty thousand pounds, he is apt pretty often to have it cast in his teeth; and a penniless lass who has formed an alliance with wealth, is not likely to fare much better. Money, after all, is not essential to happiness. The happiest people I have known were a man and his wife who did not possess so much as a plate or teaspoon, and whose only wealth was a great deal of experience.

Sometimes a man marries a poor girl because he understands that she has great expectations. These may be disappointed, and I have heard that when Annie's uncle died and left her only enough to buy a mourning ring, instead of the fortune that was looked for, her husband lost all taste of her, and they have never since had a single day of happiness and content.

Extravagance is also the source of much domestic unhappiness, and it can hardly be expected to make a man at all good-natured when he finds his wife taking no pains to live within his income.

NIggardliness is just as great a fault. Andrew and Alice are an ill-assorted couple, and it is all Alice's fault, for she so rules her house that, without her permission, not even her husband can get so much as a lump of sugar. Her way of looking at Andrew is to regard him as a mere beast of burden, and indeed many wives look on their husbands in the same light.

To give an historical example, there was the wife of Berghen, the Dutch artist, who never let her husband quit his occupation, and allowed him to keep very little of the money he made, for he was too ready, she thought, to spend it freely in buying Italian drawings. She contrived an odd expedient for detecting his indolence. "The artist," says Isaac Disraeli, in his "Curiosities of Literature", "worked in a room above her; ever and anon she roused him by thumping a long stick against the ceiling, while the obedient Berghem answered by stamping his foot, to satisfy Mrs Berghem that he was not napping". When a man puts up with this sort of thing he may be very considerable as an artist, but otherwise he is but a contemptible creature.

Family pride sometimes has a good deal to do with unhappy marriages. When a woman with a pedigree eight feet long by two feet broad marries a man who cannot even give a satisfactory account of his grandfather, I am not sure but that we may look out for disagreement. Both should possess an equal pride in their ancestors, or be equally ignorant and indifferent about them. Many a man has cause to lament that his wife came to him, hampered by family ties and family prejudices, like our friend Augustas, who married a daughter of a poor but proud race, who had spent her youth in pondering over the ancient glories of her family, encouraged thereto by a mother who was a schemer, and a father who had no visible means of subsistence. "I wish," he has been often heard to say, "our wives could be received out of space, without a single relation or a single tradition".

This leads me to speak of mothers-in-law, who, as everyone knows, are credited with destroying the happiness of many a fireside. But in denouncing them, critics have often been led by personal feeling to say things more picturesque than true. Mothers-in-law are not so bad as they are called, and it may be taken as a general rule that one can get along famously with a mother-in-law - when she is at the other end of the island. All are not of the sort referred to in the Spanish proverb, quoted some time back in THE GIRL'S OWN PAPER which says that "A newly-married couple are the geese and the mother-in-law is the cunning old fox who solicits entrance to their house that she may leisurely devour them".

There is too often a want of confidence between husbands and wives, and this naturally gives rise to quarrelling as that of married life can endure with a complacency anything approaching to distrust. When husbands exhibit this want of confidence, it is the result, generally, of a belief that women are not prudent and not to be trusted with matters of importance. It was a husband of this class who wrote long ago that "He knows little who will tell his wife all he knows" and the proverb "A newly-married man tells his wife everything" shows what the popular belief is on the subject. The imprudence of women has also given rise to such tales as that of the man who lost the gift of understanding the talk of animals by imparting he secret to his wife. Indeed, if everything said be true, he must be a bold man who relies on his wife's discretion, and trusts her with anything but trifles.

Now, girls, if this really be so, the sooner we all mend the better. You know the proverb: "As a jewel of gold in a swine's snout, so is a fair woman which is without discretion". Wives by their prudence should merit the confidence of their husbands, and husbands by their gentleness and affection should encourage the confidence of their wives. Trouble is never far off when secrets are kept from each other.

When two married people are ill assorted, we usually find them hanging very loosely together - one knows nothing of the doings of the other, and cares nothing either; they have separate interests, and for that matter, might almost have separate establishments. When this is the case in a family, there are pretty sure to be two parties in the house - the first led by the father and the second by the mother; and I remember a funny example in the case of the Thomsons - you never met them, girls - who got on very ill together; the mother, supported by two daughters and a son being on one side, and the father and one daughter forming an opposition camp. Things came at last to such a pass that one party lived, without in the least recognising the other, in the upper portion of the house, whilst the other inhabited the dining room floor.

A great want of consideration is frequently shown by husbands. They glorify themselves at the expense of their wives, magnify their own labours, and make light of woman's work. It is a great mistake. We all know how the old man who lived in a wood came to grief who "said he could do as much work in a day as his wife could do in three". And wives sometimes fall into a similar error. Many a wife thinks herself immeasurably superior to her husband, and not only in private, but "before folk" talks contemptuously of his judgment. This is also a mistake, for woman's true place is in the background.

"Nothing lovelier can be found
TIN woman than to study household good,
And good works in her husband to promote."

"Our guidwife's aye in the right and I am aye in the wrang, Jo," says the man in the Scotch ballad, and when that is the husband's complaint farewell to domestic peace and tranquility.
 
For examples of ill-assorted couples, just look into the lives of philosophers and men of learning; there you will find plenty. Indeed the domestic history of such people has generally been so unfortunate that it has become a question whether marriage is a prudent thing for them at all.

Moore, in his "Life of Byron", lay sit down as an established rule that a man of the highest order of genius must in the unavoidable nature of things quarrel with his wife. Certainly, Byron and his wife formed a striking instance of an ill-assorted couple. Everyone knows also how Dickens got on his domestic relations. We find him writing about his wife: "Poor ____ and I are not made for each other, and there is no help for it. It is not that she makes me uneasy and unhappy, but that I make her so too - and much more so". Then Shelley and Harriet Westbrook might be mentioned; and we have already spoken of Socrates and Xantippe, and Dante and Gemma Donati, and Wesley and his wife. Milton also and his first wife did not get on at all harmoniously at least in the beginning of their married career, though we shall try to believe that they lived together more pleasantly at the close. Hazlitt, the critic, though a lesser light, is another, and quite as instructive an example. "Never," says Hazlitt's grandson, "was there a worse-assorted pair than my grandfather and grandmother. Mrs Hazlitt was a well-read woman, a true wife, a fond mother, but there was a sheer want of cordial sympathy from the first set out". But space would fail to tell all the instances which go to prove that fortunate marriages amongst the literary and the learned are not so common as might be wished. It is strange that men who in many cases have sounded all the depths and explored all the recesses of the human heart, should not have exhibited more wisdom when they came to love-making on their own account.

A common error with a man of culture is to marry a girl of the Philistine class. He may get along well enough with her for a month or two, but he soon finds that he is exposed to unintelligent criticisms and interferences, not only from her but from those relations of hers with whom he is now brought into contact.

Perhaps she knows nothing, or next to nothing, when he marries her; he tries to teach her something, but it makes her angry and he gives it up; then he has to make the best of it, and to endure the intolerable tedium of her companionship. Low and illiterate to begin with, she remains all her life the same, chilling her husband's enthusiasm, and often hindering his advance in knowledge.

Such a woman is apt to be jealous of her husband's books. Cultivated women, indeed, have exhibited the same ridiculous jealousy; and William, for one, I know is afraid to marry lest his wife should not love his library. She might be fond of him but what if her affection took no more sensible a form than that of the wife who, thinking that her husband was overworking himself, went and burned all his papers?

But why does a man of genius ally himself to a woman not in the least suitable? You may well inquire. Partly, perhaps, it is because he falls in love, not with herself, but with his own creation - his love is nothing but imagination. I read the other day of a case of the sort. A man of intellect and position had married an uneducated woman. "She came to him poor and meanly clad" says he who tells the story; "but his genius was rich enough to deck her out in purple and fine linen. So long as these lasted all went on comfortably; but when they were worn out and the stock was exhausted, alas! poor wife! shall I not rather say, alas! - poor man?"

Occasionally the learned makes foolish marriages, because they trust to the recommendation of other people rather than to their own judgment. As regards the ways of the world they are far too simple. Look at Richard Hooker, the famous author of the "Ecclesiastical Polity". He, like a true Nathaniel, fearing no guile, married a young woman on the recommendation of the young woman's mother. Joan "brought him" says Izaak Walton, "neither beauty nor portion; and for her conditions they were too much like that wife's, which is by Solomon compared to a dripping house; so that the good man had no reason to 'rejoice in the wife of his youth;' but too just cause to say with the holy prophet, 'Woe is me, that I am constrained to dwell in the tents of Kedar'!"

Hooker set a praiseworthy example by putting up meekly with his unhappy lot. Two pupils of his once took a journey to visit him, but a single night in his house was enough; they were then forced to leave to seek for themselves "a quieter lodging". On coming away, one of them expressed to Hooker his sorrow that his wife did not prove a more comfortable companion. "My dear George," answered Hooker, "if saints have usually a double share in the miseries of this life, I, that am none, ought not to repine at what my wise Creator hath appointed for me; but labour - as, indeed, I do daily - to submit mine to His will, and possess my soul in patience and peace."

Men of the literary and leaned class are usually of a highly sensitive organisation, and little things make an impression on them, and interfere with their happiness and usefulness, which would have no influence on the minds of people following other and less nervous pursuits. Their wives thus have often a hard time of it, and enjoy countless opportunities for the exercise of tact and sympathy. A woman may have many amiable and attractive qualities, but as a literary man's wife she may be a failure and a stumbling block, just because she is incapable of understanding or sympathising with her husband's mine.

a literary man, of course, is seldom a hero to his wife. She sees too much, says someone, of the other side of the moon, and has little admiration to spare for that interesting and picturesque side of her husband, which is turned to the public in his books. Occasionally, however, there are exceptions, and it would not be difficult to name some women who are very vain of the literary reputations of their husbands. I have read of a funny example - but indeed it was pushing the thing rather far - in the case of the wife of one of the minor literary lights at the close of the seventeenth century. She had the most sublime conceptions of her husband's compilations, and we are told that his word was a law to her, and that she never rose from table without making him a curtsey or drank to him without bowing. A nice wife! "John! she would just have been the one for you - but there are few such in the world." "Less than few; one sometimes," says John.