We recommend to all families that they should keep in the house a pair of scales, (one of the scales deep enough to hold flour, sugar, etc, conveniently,) and a set of tin measures; as accuracy in proportioning the ingredients is indispensable to success in cookery. It is best to have the scales permanently fixed to a small beam projecting (for instance) from one of the shelves of the store-room. This will preclude the frequent inconvenience of their getting twisted, unlinked, and otherwise out of order; a common consequence of putting them in and out of their box, and carrying them from place to place. The weights (of which there should be a set from two pounds to a quarter of an ounce) ought carefully to be kept in the box, that none of them may be lost or mislaid.

A set of tin measures (with small spouts or lips) from a gallon down to half a jill, will be found very convenient in every kitchen; though common pitchers, bowls, glasses, etc. may be substituted. It is also well to have a set of wooden measures from a bushel to a quarter of a peck.

Let it be remembered, that of liquid measure -

Two jills are half a pint.

Two pints - one quart.

Four quarts - one gallon.

Of dry measure -

Half a gallon is a quarter of a peck. One gallon - half a peck. Two gallons - one peck. Four gallons - half a bushel. Eight gallons - one bushel. About twenty-five drops of any thin liquid will fill a common sized tea-spoon.

Four table-spoonfuls or half a jill, will fill a common wine glass.

Four wine glasses will fill a half-pint or common tumbler, or a large coffee-cup.

A quart black bottle holds in reality about a pint and a half,

Of flour, butter, sugar, and most articles used in cakes and pastry, a quart is generally about equal in quantity to a pound avoirdupois, (sixteen ounces.) Avoirdupois is the weight designated throughout this book.

Ten eggs generally weigh one pound before they are broken.

A table-spoonful of salt is generally about one ounce.