When you are in haste to take down your dishes, tip them in such a manner, that a dozen will fall together upon the dresser, just ready for your hand. To save time and trouble, cut your apples and onions with the _same knife_; well-bred gentry love the taste of an onion in every thing they eat. Lump three or four pounds of butter together with your hand; then dash it against the wall just over the dresser, so as to have it ready to pull by pieces as you have occasion for it. If you have a silver sauce-pan for the kitchen use, let me advise you to batter it well, and keep it always black; this will be for your master’s honour; for it shews there has been constant good house-keeping: and make room for the sauce-pan by wriggling it on the coals, &c. In the same manner, if you are allowed a large silver spoon for the kitchen, let half the bowl of it be worn out with continual scraping and stirring; and often say merrily, this spoon owes my master no service. When you send up a mess of broth, water-gruel, or the like, to your master in a morning, do not forget, with your thumb and two fingers, to put salt on the side of the plate; for if you make use of a spoon, or the end of a knife, there may be danger that the salt would fall, and that would be a sign of ill luck. Only remember to lick your thumb and fingers clean, before you offer to touch the salt. In this satire, much useful instruction is conveyed, and many faults exposed which could not be so well noticed in any other form. A valuable servant will, of course, not lay herself open to the Dean’s irony. Above all things, a cook should avoid all cruelty, and no custom or usage should be an excuse for any practices, by which living and sensitive creatures are to be put to wanton and unnecessary torture. ———— N.B. In the previous article it has not been attempted to give a detailed system of cookery, which alone would have filled a volume; but the object has been so to condense as to give the substance of the art in a few general rules, applicable to all cases, and therefore more useful than detailed instructions, for, applied with good sense, they cannot fail to make a COMPLETE COOK. THE KITCHEN-MAID, OR UNDER COOK. Cleanliness must be considered as the _first and leading principle_ of the kitchen-maid, as well as of the head cook and all other persons in any way employed in the business of the kitchen.