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had long neglected private prayer : that he had forsaken God, and been a stranger at the throne of grace; and that, therefore, God had given him up unto his own heart's lust, and suffered him to follow his own imaginations; and that he had no help from above in the needful time of trouble and temptation.
Diligently read the Bible. Learn by heart, and treasure up in your memory, the texts in Scripture, especially the following, which reach a servant's dury: and rest not cili, by divine assistance, you are able to observe the instructions, and to lay hold on the promises, contained in them.
“ Servants, be obedient to them that are your inasters, according to the flesh, with fear and trembling, in singleness of your heart, as unto Christ : not with eye-service, as men-pleasers, but as the servants of Christ, duing the will of God from the heart; with good-will doing service, as to the Lord, and not to men; knowing that whatsoever good thing any man doth, the same shall he receive of the Lord, whether he be bond or free."--Ephes. vi. 5--8.
“ Servants obey in all things your masters according to the flesh; not with eye-service, as men-pleasers, but in singleness of heart, fearing God. And whatsoever ye do, do it heartily, as to the Lord, and not unto men : knowing that of the Lord, ye shall receive the reward of the inheritance; for ye serve the Lord Christ. But he that doth wrong shall receive for the wrong which he hath done: and ihere is no respect of persons.”—Col. iji. 20—25.
“ Let as many servants as are under the yoke, count their own master's worthy of all honour, that ihe name of God, and his doctrine, be not blasphemed. And they that have believing masters, let them not despise them, because they are brethren; but rather do them service because they are faithful, and beloved partakers of the benefit,"-i l'imn. vi. 1, 2.
“ Eshort servants to be obedient unto ibeir own masters, and to please them well in all things; not answering again ; not purloining, but showing all good fidelity; that they may adorn the doctrine of God our Saviour, in all things. For the grace of God that bringeth salvation, hath appeared to all men, teaching us that, denying ungodliness and worldly Insts, we should live soberly, righteously, and godly, in this present world.”- Titus ii. 9-12.
“Servants be subject to your masters with all fear; not only to the good and gentle, but also to the froward. For this is thankworthy, ii'a man for conscience toward God, endure grief, suffering wrongfully. For what glory is it, if, when ye be buffered for your faults, ye shall take it patiently? but if, when ye do well, and suffer for it, ye take it patiently, this is acceptable with God. For even hereunto were ye called, because Christ also suffered for us, leaving us an example, that ye should follow his steps : who did no sin, neither was guile found in bis mouth : who, when he was reviled, reviled not again; when he suffered, he threatened not; but coinmitted himself to him that judgeth righteously; who his own self bare our sins in his own body on the tree, that we being dead to sins, should live unto righteousness.”—1 Peter ii. 18-24.
COOKERY IN ALL ITS BRANCHES.
ALTHOUGH the following directions are principally addressed to servants, yet they will be found useful to all those, whether mistresses for servants, to whom the care of providing for a family is committed. In every rank, ihose deserve the greatest praise, who best acquit themselves of the duties which their station requires. Indeed, this line of conduct is not a matter of choice, but of necessity, if we would maintain the dignity of our character as rational beings.
In the variety of female acquirements, though domestic occupations stand not so high in esteem as they formerly did, yet, when neglected, lhey produce much human misery. There was a time when ladies knew nothing beyond their own family concerns; but in the present day there are many who know nothing about them. Each of these extremes should be avoided: but is there no way to unite, in the female character, cultivation of talents and habits of usefulness ? Happily there are still great numbers in every situation, whose example proves that this is possible. Instances may be found of ladies in the higber walks of life, who condescend to examine the accounts of their house-steward; and, by overlooking and wisely directing the expenditure of that part of their husband's income which falls under their own inspection, avoid the inconveniences of embarrassed circumstances. How much more necessary, then, is domestic knowledge in those whose limited fortunes press on their attention considerations of the strictest economy. There
ought to be a material difference in the degree of care which a person of a large and independent estate bestows on money concerns, and that of a person in confined circumstances : yet boil may very commendably employ some portion of their time and thoughts on this subject. The custom of the times tends in some measure to abolish the distinctions of rank; and the education given to young people, is nearly the same in all: but though the leisure of the higher may be well devoted to different accomplishments, the pursuits of those in a middle line, if less ornamental, would better secure their own happiness and that of others connected with them.
Perhaps there are few incidents in which the respectability of a man is more immediately felt, than the style of dinner to which he may accidentally bring home a visitor. Every one is to live as he can afford, and the meal of the tradesman ought not to emulate the entertainments of the higher classes, but if two or three dishes are well served, with the usual sauces, the table-linen clean, the small sideboard neatly laid, and all that is necessary be at hand, the expectation of the husband and friend will be gratified, because no irregularity of domestic arrangement will disturb the social intercourse. The same observation holds good on a larger scale. In all situations of life, the entertainment should be no less suited to the station, than to the fortune of the entertainer, and to the number and rank of those invited.
The manner of carving is not only a very necessary branch of information, to enable a lady to do the honours of her table, but makes a considerable difference in the consumption of a family; and thoogh in large parties she is so much assisted as to render this knowledge apparently of less consequence, yet she must at times feel the deficiency; and should not fail to acquaint herself with an attainment, the advantage of which is evident every day.
The mistress of a family should always remember that the welfare and good management of the house depend on the eye of the superior; and consequently, that nothing is too trifling for her notice, whereby waste may be avoided; and this attention is of more importance now that the price of every necessary of life is increased to an enormous degree.
March's "Family Book-keeper," is a very useful worlan and saves, much trouble; the various articles of expense being printed, with a 'culumn for every day in the year, so
that at one view the amount of. expenditure on each, and the total sum may be known.
To give unvarying rules cannot be attempted ; for people ought to form their conduct on their circumstances, but it is presumed that a judicious arrangement according 10 ihem, will be found equally advantageous to all.
The first thing requisite is to know the various parts of the different aniinals, which are brought into our markets, ready slaughtered, and generally denominated “ butcher's meat.”
In an Ox or Cow, the fore-quarter consists of the haunch, which includes the clod, marrow-bone, skin, and the sticking-piece, which is the neck-end. The next is the leg-ofmuiton-piece, which has part of the blade-bone; then the chuck, the brisket, the fore-ribs, and niddle-rib, which is called the chuck-rib. The bind-quarter contains the sirloin and rump, the thin and thick flank, the veiny-piece, and the isch, each, or ash-bone, buttock, and leg. These are the principal parts of the carcass ; besides which are ihe head, tongue, and palate. The entrails are, the sweetbreads, kidnies, skirts and tripe ; of the latter of which there are three sorts, the double, the roll, and the reed tripe.
In a Sheep, the fore-quarter contains the neck, breast, and shoulder; and the hind-quarter the leg and loin. The two loins together are called a chine, or saddle of multon, which is esteemed as a fine dish, when the meat is small and fat. Besides these, are the head and pluck, which includes the liver, lights, heart, sweetbreads, and melt.
In a Calf, the fore-quarter consists of the shoulder, neck, and breast; and the hind-quarter, of the leg, which contains the knuckle, the fillet, and the loin. The head and inwards are called the pluck, in Staffordshire, the calf's race, and in Lancashire, the mid-calf; it consists of the heart, liver, lights, nut, and melt, and what is called the skirts; the throai sweetbread, and the wind-pipe sweetbreaci. Beef, mutton, and veal, are in seasou at all times of the year. • The fore-quarter of a Lamb consists of a shoulder, neck,
and breast, together. The bind-quarter is the leg and loin. The head and pluck consists of the liver, lights, heart, put, and meht ; as also the fry, which is formed of the sweetbreads, and skirts, with some of the liver. Lainb may
be had at all times in the year; but it is particularly in high season at Christmas, when it is considered as one of the greatest presents that can be made from any person in London to another residing in the country.
Grass-lamb comes in about April or May, according to the nature of the weather at that season of the year. In general it holds good till the middle of August.
In a Hog, the fore-quarter is the fore-leg and spring; and, if it is a large hog, you may cut off a spare-rib. The hind-quarter is only the leg and loin. The inwards form what is called the haslet, which consists of the liver, crow, kidney, and skirts. Besides these there are chitterlins, or guts, the sınaller parts of which are cleansed for sausages and black-puddings.
What is called a bacon-hog is cut differently, on account of making bains, bacon, and pickled pork. Here you have fine spare-ribs, chines, and griskins, and fat for hög's lard. The liver and crow are much-admired fried with bacon.
The proper season for pork commences about Bartholomew-tide, and lasts all the winter. When the summer begins, it grows flabby, and is therefore not used except by those who are particularly attached to that kind of animal provision.
Having mentioned these previous matters relative to the subject in question, we shall now proceed to describe the proper signs by which the market-woman may make a judicious choice of such'articles as she may have occasion to provide.
Beef In making choice of ox-beef, that meat which is young will have a fine, smooth, open grain, a pleasing carnationred colour, and be very tender. The fat must look rather white than yellow; for when it is quite yellow, the meat is seldom good. The suet likewise must be perfectly white. To know the difference between ox, cow, and bull-beef, attend to these particulars: the grain of cow-beef is closer, and the fat whiter, than that of ox-beef; but the lean is not of so bright a red. The grain of bull-beef is still closer, the fat hard and skinny, the lean of a deep red, and gives a very strong scent.
Mutton. In order to know whether mutton is young or not, squeeze the flesh with your finger and thumb, and if it is 6 20