The kitchen is the great laboratory of the household, and much of the 'weal and woe' as far as regards bodily health, depends on the nature of the preparations concocted within its walls.

What moved me, in the first instance, to attempt a work like this, was the discomfort and suffering which I had seen brought upon men and women by household mismanagement. I have always thought that there is no more fruitful source of family discontent than a housewife's badly-cooked dinners and untidy ways.

The half-hour before dinner has always been considered as the great ordeal through which the mistress, in giving a dinner-party, will either pass with flying colours, or lose many of her laurels.

The white Aylesbury duck is, and deservedly, a universal favourite. Its snowy plumage and comfortable comportment make it a credit to the poultry-yard, while its broad and deep breast, and its ample back, convey the assurance that your satisfaction will not cease at its death.

A good kitchen should be sufficiently remote from the principal apartments of the house, that the members, visitors, or guests of the family, may not perceive the odour incident to cooking, or hear the noise of culinary operations.

there should be a place for everything, and everything in its place.

Spring is the usual period for house-cleaning and removing the dust and dirt which, notwithstanding all precautions, will accumulate during the winter months from dust, smoke, gas, etc.