Crockery

Brown earthen pans are said to be best for milk and for cooking. Tin pans are lighter, and more convenient, but are too cold for many purposes. Tall earthen jars with covers are good to hold butter, salt, lard, etc. Acids should never be put into the red earthenware, as there is a poisonous ingredient in the glazing which the acid takes off. Stone ware is better and stronger, and safer every way than any other kind.

Iron Ware

Many kitchens are very imperfectly supplied with the requisite conveniences for cooking. When a person has sufficient means, the following articles are all desirable: A nest of iron pots, of different sizes, (they should be slowly heated when new;) a long iron fork, to take out articles from boiling water; an iron hook with a handle, to lift pots from the crane; a large and small gridiron, with grooved bars, and a trench to catch the grease; a Dutch oven, called also a bake-pan: two skillets, of different sizes, and a spider, or flat skillet, for frying; a griddle, a waffle-iron, tin and iron bake and bread pans; two ladles, of different sizes; a skimmer; iron skewers; a toasting-iron; two tea-kettles, one small and one large one; two brass kettles, of different sizes, for soap-boiling, etc. Iron kettles lined with porcelain are better for preserves. The German are the best. Too hot a fire will crack them, but with care in this respect they will last for many years.

Portable charcoal furnaces, of iron or clay, are very useful in summer, in washing, ironing, and stewing, or making preserves. If used in the house, a strong draught must be made, to prevent the deleterious effects of the charcoal. A box and mill, for spice, pepper, and coffee, are needful to those who use these articles. Strong knives and forks, a sharp carving-knife, an iron cleaver and board, a fine saw, steelyards, chopping-tray and knife, an apple-parer, steel for sharpening knives, sugar-nippers, a dozen iron spoons, also a large iron one with a long handle, six or eight flat-irons, one of them very small, two iron-stands, a ruffle-iron, a crimping-iron, are also desirable.

Tin Ware

Bread-pans large and small patty-pans; cakepans, with a centre tube to insure their baking well; pie-dishes, (of block-tin;) a covered butter-kettle; covered kettles to hold berries; two saucepans; a large oil-can, (with a cock;) a lamp-filler; a lantern; broad-bottomed candlesticks for the kitchen; a candle-box; a funnel; a reflector for baking warm cakes; an oven or tin-kitchen; an apple-corer; an apple-roaster: an egg-boiler; two sugar-scoops, and flour and meal scoop; a set of mugs; three dippers; a pint, quart, and gallon measure; a set of scales and weights; three or four pails, painted on the outside; a slop-bucket with a tight cover, painted on the outside; a milk-strainer; a gravy-strainer; a colander; a dredging-box; a pepperbox; a large and small grater; a cheese-box; also a large box for cake, and a still larger one for bread, with tight covers. Bread, cake, and cheese, shut up in this way, will not grow dry as in the open air.

Wooden Ware

A nest of tubs; a set of pails and bowls; a large and small sieve; a beetle for mashing potatoes; a spade or stick for stirring butter and sugar; a bread-board, for molding bread and making pie-crust; a coftee-stick; a clothes-stick; a mush-stick; a meat-beetle, to pound tough meat; an egg-beater; a ladle, for working butter; a bread-trough, (for a large family;) flour-buckets, with lids, to hold sifted flour and Indian meal; salt-boxes; sugar-boxes; starch and indigo boxes; spice-boxes; a bosom-board; a skirt-board; a large ironing-board; two or three clothes-frames; and six dozen clothes-pins.

Basket Ware

Baskets of all sizes, for eggs, fruit, marketing, clothes, etc.; also chip-baskets. When often used, they should be washed in hot suds.

Other Articles

Every kitchen needs a box containing balls of brown thread and twine, a large and small darning-needle, rolls of waste paper and old linen and cotton, and a supply of common holders. There should also be another box, containing a hammer, carpet-tacks, and nails of all sizes, a carpet-claw, screws and a screw-driver, pincers, gimlets of several sizes, a bed-screw, a small saw, two chisels, (one to use for button-holes in broadcloth,) two awls, and two files.

In a drawer or cupboard should be placed cotton tablecloths for kitchen use; nice crash towels for tumblers, marked T T; coarser towels for dishes marked T; six large roller-towels; a dozen hand-towels, marked H T; and a dozen hemmed dish-cloths with loops. Also two thick linen pudding or dumpling cloths, a jelly-bag made of white flannel, to strain jelly, a starch-strainer, and a bag for boiling clothes.

In a closet should be kept, arranged in order, the following articles: the dust-pan, dust-brush, and dusting-cloths, old flannel and cotton for scouring and rubbing, large sponges for washing windows and looking-glasses, a long brush for cobwebs, and another for washing the outside of windows, whisk-brooms, common brooms, a coat-broom or brush, a whitewash-brush, a stove-brush, shoe-brushes and blacking, articles for cleaning tin and silver, leather for cleaning metals, bottles containing stain-mixtures and other articles used in cleansing.