These rooms are entirely under the management of the housekeeper.
The STORE-ROOM is appropriated as a depository for such imperishable
articles of household consumption as are in continual request, and may
be laid up, when purchased in quantities,—at times when cheapest,—most
in season, or best—to be ready at hand when wanted.
☞ Let every thing, not only here, but all over the house, be kept in
its _proper place_, applied to its _proper use_, and _replaced_ when
worn out or destroyed.
_N. B. To save the trouble of referring to different places, for the
several methods of storing or preserving many articles which are
proper to be kept, we shall insert under this head every thing of this
description that may occur to us._
SOAP will be the better for keeping—indeed, it should not be used
when newly made. The cakes should be cut with a wire or string, into
oblong squares, and laid up, on a dry shelf, a little distance apart,
and across each other, so as to admit the air betwixt them, to harden
it.—This method will save one third. _Note_,—If dried fast, soap will
crack and break when wetted.
CANDLES and SOAP made in cold weather, are best; and when the price of
these articles are likely to be high, a reasonable stock of both should
be laid in.—Candles, if kept packed in a chest, will be the better for
keeping eight or ten months, and may be kept well, if necessary, for
two years.
STARCH should be bought when flour is cheap, and may be kept in a dry
warm place, if closely covered, as long as may be necessary.
LOAF SUGARS should be kept tied up in paper, and hung up in a dry
place. Brown sugars should be kept covered up, and in a moderately dry
place.
SWEETMEATS, PRESERVES, &c. must be carefully kept from the air, and in
a very dry place.
TEAS, COFFEE, CHOCOLATE, DRIED FRUITS, and generally, all kinds of
Grocery and Condiments require to be kept dry and free from air.
The various kinds of SEEDS and RICE, PEARL-BARLEY, OATMEAL, &c. must
be kept in a dry place, and be _covered close_, to preserve them from
insects.
BREAD is best kept in an earthern pan with a cover. A loaf should not
be cut till it is a day old. The bread that is cut unnecessarily in the
parlour, should be eaten at the second table before more is cut.
Writing and other papers, that are constantly wanted, should be bought
by the ream or bundle, and kept in a dry place.
APPLES should be spread, separately, on clean dry straw, on a dry
upper floor, and care must be taken to preserve them from frost.—The
Americans throw a clean canvas cloth over them, which will answer the
purpose.
PEARS should be hung up, singly, by the stalk in a dry place.
GRAPES should be gathered before they are ripe, and may also be
preserved hung up in single bunches the same way;—or they may be kept
in saw-dust, in boxes with covers, to exclude the air—Every bunch being
laid apart.
ORANGES and LEMONS, if bought when cheapest, may be preserved a long
time, packed in fine, dried sand, with their stems upwards, and kept
from the influence of the air.
FRESH MEAT, POULTRY, FISH, &c. should be kept in a cool, airy place.
All SALTED and DRIED MEATS, hams, tongues, &c. should be tied up in
strong paper, and must be kept in a cold, dry place, (not in the
kitchen) else they will become musty and rancid.
GREEN VEGETABLES should be kept on a damp stone floor, and excluded
from the air by a damp cloth thrown over them.
CARROTS, PARSNIPS, and BEET-ROOTS, must be kept in layers of dry sand
for winter use. Neither these nor potatoes should be washed till wanted.
POTATOES must be carefully covered, to protect them from frost, in
winter.
ONIONS should be tied in traces, and hung up in a cold dry place. If
the root of each onion be seared, it can never grow.
PARSLEY should be cut close to the root, and dried in a warm room.
TRUFFLES, MORELS, &c. must be kept in bags in a dry place.
A bag should be kept to save all the waste rags; this will not only be
economical, but will prevent litter.
☞ For the management of SAVOURY and SWEET HERBS, see Vegetables, p. 87.