A boot cupboard lengthens the lives of all our bottines. Two shelves about two feet apart should be protected in front with a chintz curtain hanging from tiny rings to a brass pole. Every pair of boots should be kept here, protected from dust and ready for wear. Trees fitted into each are really economical, as they double the existence of all outdoor footgear. Damp boots, too, can be filled with oats, and dry slowly in this cupboard, instead of being hardened and shrivelled over the kitchen range. Of course a store press is a _sine quâ non_ in mine house. I do not keep this locked, for servants should be trusted in a family. Here everything likely to be wanted in an emergency is kept--tins of salmon, herrings and tomatoes, collared head, _pâte de foie gras_, corned beef, pickles and chutnees, potted meats, bottled fruit for pies, capers, peppers, spices, lentils by the stone, and all farinaceous preparations; soap by weight cut up and dried, currents washed and picked ready for use, raisins, sultanas, soda in a sack, etc., etc. In order to keep these things really nice and fresh, stone jars with covers are the best to put them in. But when these prove too expensive, wide-mouthed pickle bottles may be used, labelled clearly so that their contents are recognised at once. Flour should be kept in a tub, apples and sugar in casks. This store cupboard must be cleared out once a month, its shelves swept down, and fresh lining paper put there on them. It is easy then to note where our supply is running short, and to supplement it, easy to see where a bag has burst, or bottle is leaking, and to substitute other ones. A _multum in parvo_ cupboard is one of the comforts in mine house. Here, under lock and key, are kept spare dozens of cotton, spools, papers of needles, boxes of pins, both hair and dress, tapes and measures, paper and envelopes, pens by the gross, and pencils by the score. These can often be picked up at sales for next to nothing, and a constant supply of such necessities is at hand.