ONIONS should be tied in traces, and hung up in a cold dry place. If the root of each onion be seared, it can never grow. PARSLEY should be cut close to the root, and dried in a warm room. TRUFFLES, MORELS, &c. must be kept in bags in a dry place. A bag should be kept to save all the waste rags; this will not only be economical, but will prevent litter. ☞ For the management of SAVOURY and SWEET HERBS, see Vegetables, p. 87. THE STILL-ROOM MAID. The business of this servant is to wait on and assist the housekeeper; not only in the distillation of aromatic waters, spirits, and oils,—in the making of essences, perfumery, &c. but also, in the making of pickles, preserves, pastry, and confectionary; in making coffee, &c. to go up stairs; in washing up the china; in the management and arrangement of the STORE-ROOM; and whatever else she may have to employ her in. [Wages from eight to twelve guineas per annum.] THE ART OF CARVING. ———— The art of carving is an useful and elegant accomplishment; and, according to the fashion of the present day, cannot be too well understood by the _Heads of Families_. It may best be acquired by observation and practice; and to _Young Ladies_ who can attend to the example of their parents, the following plain and familiar instructions may not be unacceptable.—A previous knowledge of the conformation of the several parts, and the peculiar nature of the article to be carved, will, with due attention, render the business easy, and it would be still more so, if the loins, breasts, and necks of mutton, lamb, and veal, were to be _properly jointed_ and divided, before they are sent home. The master and mistress of the family, who do _The honours of the table_, when dinner is announced, will see, of course, that the upper places are taken by the married ladies of the highest quality that are then present; the dowagers or widows next, and lastly, the unmarried ladies; all, nearly according to their respective ages. The gentlemen will be seated according to the same etiquette, which is perfectly understood by the fashionable world.[11] BEEF.—_The Surloin._ This joint is brought to table with the skin side upwards—Cut off the outside, in the direction of the ribs, quite down to the bone, and take off slice after slice of a moderate thickness, in the same direction.—Or, you may cut through the middle of the sirloin. Give a little of the soft fat with each slice, which will be found covering the roll, on the inside. Give also, a little of the roll, when preferred, as it is short-grained and tender. To get at this and the fat, turn the joint up, upon the chine-bone, and cut it across the ribs. _The Ribs_ are to be carved exactly in the same way.