price and quality of all articles in common use, and of the best times
and places for purchasing them. She should also be acquainted with the
comparative prices of provisions, in order that she may be able to
substitute those that are most reasonable, when they will answer as
well, for others of the same kind, but which are more costly. A false
notion of economy leads many to purchase as bargains, what is not
wanted, and sometimes never is used. Were this error avoided, more money
would remain of course for other purposes. It is not unusual among lower
dealers to put off a larger quantity of goods, by assurances that they
are advancing in price; and many who supply fancy articles are so
successful in persuasion, that purchasers not unfrequently go beyond
their original intention, and suffer inconvenience by it. Some things
are certainly better for keeping, and should be laid in accordingly; but
this applies only to articles in constant consumption. Unvarying rules
cannot be given, for people ought to form their conduct on their
circumstances. Some ladies charge their account with giving out to a
superintending servant such quantities of household articles, as by
observation and calculation they know to be sufficient, reserving for
their own key the large stock of things usually laid in for extensive
families in the country. Should there be more visitors than usual, they
can easily account for an increased consumption, and vice versa. Such a
degree of judgment will be respectable even in the eye of domestics, if
not interested in the ignorance of their employers; and if they are,
their services will not compensate the want of honesty.

A bill of parcels and receipt should be required, even if the money be
paid at the time of purchase; and to avoid mistakes, let the goods be
compared with these when brought home. Though it is very disagreeable to
suspect any one's honesty, and perhaps mistakes are often unintentional;
yet it is proper to weigh meat and grocery articles when brought in, and
compare them with the charge. The butcher should be ordered to send the
weight with the meat, and the checks regularly filed and examined. A
ticket should be exchanged for every loaf of bread, which when returned
will shew the number to be paid for, as tallies may be altered, unless
one is kept by each party. Those who are served with brewer's beer, or
any other articles not paid for weekly or on delivery, should keep a
book for entering