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Sect. 1.-General Remarks (Upon the management of this)

215. Upon the management of this department depends, in great measure, the degree of economy or waste going on in any establishment. It will always happen, and especially in large families, that there are refuse bones and pieces of meat, which are left either in the dish or in the plates. Every scrap of these should be collected together, with any odds and ends of all kinds of animal food, such as heads and necks of poultry, trimmings of meat, &c. If these are not approved of for the house, they will, at all events, afford good useful soup for the poor, who will, many of them, be grateful for the broth or soup produced from them. Besides these, the boilings of all meat and poultry should be saved, and the strength increased by adding bones, scraps, &c. The liquor from salt-meat is too salt, and part only must be mixed with more boilings of water to form the foundation for all sorts of soups, gravies, &c.; the liquid thus furnished being on this account called by the name, "stock."