than parish-churches," it is not very
easy to find many more good ones.

"A rolling stone never gathers moss."
"Honesty is the best policy."
"A still tongue makes a wise head."

_Saucy answers_ are highly aggravating, and answer no good purpose.

Let your master or mistress scold ever so much, or be ever so
unreasonable; as "a soft answer turneth away wrath," "so will SILENCE be
_the best a servant can make_".

_One rude answer_, extorted perhaps by harsh words, or unmerited
censure, has cost many a servant the loss of a good place, or the total
forfeiture of a regard which had been growing for years.

"If your employers are hasty, and have scolded without reason, bear it
patiently; they will soon see their error, and not be happy till they
make you amends. Muttering on leaving the room, or slamming the door
after you, is as bad as an impertinent reply; it is, in fact, showing
that you would be impertinent if you dared."

"A faithful servant will not only never speak disrespectfully _to_ her
employers, but will not hear disrespectful words said _of_ them."

Apply direct to your employers, and beg of them to explain to you, as
fully as possible, how they like their victuals dressed, whether much or
little done.[50-*]

Of what complexion they wish the ROASTS, of a gold colour, or well
browned, and if they like them frothed?

Do they like SOUPS and SAUCES thick or thin, or white or brown, clean or
full in the mouth? What accompaniments they are partial to?

What flavours they fancy? especially of SPICE and HERBS:

"Namque coquus domini debet habere gulam."--MARTIAL.

It is impossible that the most accomplished cook can please their
palates, till she has learned their particular taste: this, it will
hardly be expected, she can hit exactly the first time; however, the
hints we have here given, and in the 7th and 8th chapters of the
Rudiments of Cookery, will very much facilitate the ascertainment of
this main chance of getting into their favour.

Be extremely cautious of seasoning high: leave it to the eaters to add
the piquante condiments, according to their own palate and fancy: for
this purpose, "THE MAGAZINE OF TASTE," or "_Sauce-box_," (No. 462,) will
be found an invaluable acquisition; its contents will instantaneously
produce any flavour that may be desired.

"De gustibus non est disputandum."

Tastes are as different as faces; and without a most attentive
observation of the directions