n and wholesome state of culinary utensils. If the tinning
of a pan happens to be scorched or blistered, it is best to send it
directly to be repaired, to prevent any possible danger arising from the
solution of the metal. Stewpans and soup pots should be made with thick
round bottoms, similar to those of copper saucepans; they will then
wear twice as long, and may be cleaned with half the trouble. The covers
should be made to fit as close as possible, that the broth or soup may
not waste by evaporation. They are good for nothing, unless they fit
tight enough to keep the steam in, and the smoke out. Stewpans and
saucepans should always be bright on the upper rim, where the fire does
not burn them; but it is not necessary to scour them all over, which
would wear out the vessels. Soup pots and kettles should be washed
immediately after being used, and carefully dried by the fire, before
they are put by. They must also be kept in a dry place, or damp and rust
will soon destroy them. Copper utensils should never be used in the
kitchen; or if they be, the utmost care should be taken not to let the
tin be rubbed off, and to have them fresh done when the least defect
appears. Neither soup nor gravy should at any time be suffered to remain
in them longer than is absolutely necessary for the purposes of cookery,
as the fat and acid employed in the operation, are capable of dissolving
the metal, and so of poisoning what is intended to be eaten. Stone and
earthen vessels should be provided for soups and gravies intended to be
set by, as likewise plenty of common dishes, that the table-set may not
be used for such purposes. Vegetables soon turn sour, and corrode metals
and glazed red ware, by which a strong poison is produced. Vinegar, by
its acidity, does the same, the glazing being of lead or arsenic. Care
should be taken of sieves, jelly bags, and tapes for collared articles,
to have them well scalded and kept dry, or they will impart an
unpleasant flavour when next used. Stewpans especially, should never be
used without first washing them out with boiling water, and rubbing
them well with a dry cloth and a little bran, to clean them from grease
and sand, or any bad smell they may have contracted since they were last
used. In short, cleanliness is the cardinal virtue of the kitchen; and
next to this, economy.

KNIFE BOARD. Common knife boards with brick dust, soon wear out the
knives that are sharpened upon them. To avoid this,