Dried currants and raisins, for cakes and puddings, should be kept in canisters in another closet; and almonds and raisins for dessert in boxes. Sage and other herbs I have found keep best in powder, after they have been dried in an oven. Every leaf should be pulled off separately into a kind of tray made of tin, and put into an oven when about the right heat for baking bread: as soon as the leaves are dry enough to rub into powder, they should be crushed with a rolling pin, and after being sifted, put into wide-mouthed bottles, which should be carefully corked. Herbs thus prepared will keep good without losing their flavour for years; and they have the advantage of being always ready for use when wanted, without the smallest particle of dust. As I think you have told me you are several miles from a town, it will be necessary to recollect every thing that may be wanted when you send there, to avoid the inconvenience of sending frequently. For this purpose, I think you will find it useful to have a slate hanging up beside your desk in the housekeeper's room, on which you can write down the name of any article that you find is nearly exhausted when you are giving it out. Your _kitchen_ appears, by the plan you have sent me, to be of a very good size, and well lighted, which is essential to both comfort and cleanliness, as it is impossible for the cooking to be performed properly, or the culinary vessels to be kept clean, without abundance of light. It is also well placed, as it faces the north, which a kitchen should do whenever it is practicable, to keep it free from too much sun. In old country houses the ceiling of the kitchen is frequently furnished with racks for bacon; and there are hooks driven into the beams for hung beef, tongues, and hams, but in other places these are kept in the larder. In either case I would advise you always to have a plentiful supply of salted meat in the house, to be ready for emergencies; and I would always have a ham, a tongue, or a piece of hung beef, ready cooked; which will not only be useful for breakfast, and luncheon, but will be found a most potent auxiliary in the case of unexpected guests arriving when the larder may be at a low ebb. In the course of my experience I have always found that there are few things more agreeable to a husband than to be able to take a friend home unexpectedly, and yet to be sure that he will find a good and even elegant dinner, without any bustle or ill-temper being caused by his appearance. In large establishments the sudden arrival of a stranger is of very little consequence; but as your husband has an ancient name to keep up on limited means, and, above all, as you have undertaken to be your own housekeeper, you must remember that, in places where the butcher lives several miles off, and calls for orders only once or twice a week, it is essential you should make such provision as to be never taken off your guard. To aid in this I will, if you like,