les and
maxims which have flood the test of ages, and will forever establish
the _female character_, a virtuous character--altho' they conform to
the ruling taste of the age in cookery, dress, language, manners, &c.

It must ever remain a check upon the poor solitary orphan, that while
those females who have parents, or brothers, or riches, to defend
their indiscretions, that the orphan must depend solely upon
_character_. How immensely important, therefore, that every action,
every word, every thought, be regulated by the strictest purity, and
that every movement meet the approbation of the good and wise.

The candor of the American Ladies is solicitously intreated by the
Authoress, as she is circumscribed in her knowledge, this being an
original work in this country. Should any future editions appear, she
hopes to render it more valuable.

[Illustration]

DIRECTIONS for CATERING, or the procuring the best VIANDS, FISH, &c.

_How to choose Flesh_.

BEEF. The large stall fed ox beef is the best, it has a coarse open
grain, and oily smoothness; dent it with your finger and it will
immediately rise again; if old, it will be rough and spungy, and the
dent remain.

Cow Beef is less boned, and generally more tender and juicy than the
ox, in America, which is used to labor.

Of almost every species of Animals, Birds and Fishes, the female is
the tenderest, the richest flavour'd, and among poultry the soonest
fattened.

_Mutton_, grass-fed, is good two or three years old.

_Lamb_, if under six months is rich, and no danger of imposition; it
may be known by its size, in distinguishing either.

_Veal_, is soon lost--great care therefore is necessary in purchasing.
Veal bro't to market in panniers, or in carriages, is to be prefered
to that bro't in bags, and flouncing on a sweaty horse.

_Pork_, is known by its size, and whether properly fattened by its
appearance.

_To make the best Bacon_.

To each ham put one ounce saltpetre, one pint bay salt, one pint
molasses, shake together 6 or 8 weeks, or when a large quantity is
together, bast them with the liquor every day; when taken out to dry,
smoke three weeks with cobs or malt fumes. To every ham may be added a
cheek, if you stow away a barrel and not alter the composition, some
add a shoulder. For transportation or exportation, double the period
of smoaking.

_Fish, how to choose the best in market_.

_Salmon_, the noblest and richest fish taken in fr