Category: Frugality of the Old West

THE AMERICAN FRUGAL HOUSEWIFE.

 

DEDICATED TO THOSE WHO ARE NOT ASHAMED OF ECONOMY.

Before I wrote my novella for Be My Texas Valentine (several years ago), I had to do some research on how laundry was done in the late 1800’s, so I went to my bookcase literally filled with reference books not only on the craft of writing, but books about everything anyone would ever want to know about the 1800’s. I’d totally forgotten about a CD I’d purchased with a number of works on it, including a piece written in 1832 and simply titled The American Frugal Housewife by a woman only identified as Mrs. Child.

After reading a while, I decided in today’s economy it might be fun to visit some of Mrs. Child’s philosophy and guidelines from yesteryear.

The author’s premise is simple: “The true economy of housekeeping is simply the art of gathering up all the fragments, so that nothing be lost … Nothing should be thrown away so long as it is possible to make any use of it, however trifling that use may be … every member of the family should be employed either in earning or saving money.”

Here are some of her tips.  Please note that I left much of the spelling, punctuation and length as it was originally written to truly reflect her authentic voice and the era.

•           In this country, we are apt to let children romp away their existence, till they get to be thirteen or fourteen. This is not well. It is not well for the purses and patience of parents; and it has a still worse effect on the morals and habits of the children. Begin early is the great maxim for everything in education. A child of six years old can be made useful; and should be taught to consider every day lost in which some little thing has not been done to assist others.  They can knit garters, suspenders, and stockings; they can make patchwork and braid straw; they can make mats for the table, and mats for the floor; they can weed the garden, and pick cranberries from the meadow, to be carried to market.

•           Provided brothers and sisters go together, and are not allowed to go with bad children, it is a great deal better for the boys and girls on a farm to be picking blackberries at six cents a quart, than to be wearing out their clothes in useless play. They enjoy themselves just as well; and they are earning something to buy clothes, at the same time they are tearing them.

•           ‘Time is money.’ For this reason, cheap as stockings are, it is good economy to knit them. Cotton and woolen yarn are both cheap; hose that are knit wear twice as long as woven ones; and they can be done at odd minutes of time, which would not be otherwise employed. Where there are children, or aged people, it is sufficient to recommend knitting. Run the heels of stockings faithfully; and mend thin places, as well as holes. ‘A stitch in time saves nine.’

 •           Patchwork is good economy, but it is indeed a foolish waste of time to tear good cloth into bits for the sake of arranging it anew in fantastic figures; but a large family may be kept out of idleness, and a few shillings saved, by thus using scraps of gowns, curtains, &c.

•           In the country, where grain is raised, it is a good plan to teach children to prepare and braid straw for their own bonnets and their brothers’ hats.

•           Where turkeys and geese are kept, handsome feather fans may as well be made by the younger members of a family, as to be bought. The sooner children are taught to turn their faculties to some account, the better for them and for their parents.

ODD SCRAPS FOR THE ECONOMICAL

  • Look to the grease-pot, and see that nothing is there which might have served to nourish your own family, or a poorer one.  Look frequently to the pails, to see that nothing is thrown to the pigs which should have been in the grease-pot.
  • See that the beef and pork are always under brine; and that the brine is sweet and clean.
  • Preserve the backs of old letters to write upon. If you have children who are learning to write, buy coarse white paper by the quantity, and keep it locked up, ready to be made into writing books. It does not cost half as much as it does to buy them at the stationer’s.
  • The oftener carpets are shaken, the longer they wear; the dirt that collects under them, grinds out the threads. Do not have carpets swept any oftener than is absolutely necessary. After dinner, sweep the crumbs into a dusting-pan with your hearth-brush; and if you have been sewing, pick up the shreds by hand. A carpet can be kept very neat in this way; and a broom wears it very much.  When a carpet is faded, I have been told that it may be restored, in a great measure, (provided there be no grease in it,) by being dipped into strong salt and water. I never tried this; but I know that silk pocket handkerchiefs, and deep blue factory cotton will not fade, if dipped in salt and water while new Keep a coarse broom for the cellar stairs, wood-shed, yard, &c. No good housekeeper allows her carpet broom to be used for such things.
  • Suet and lard keep better in tin than in earthen. Suet keeps good all the year round, if chopped and packed down in a stone jar, covered with molasses. Pick suet free from veins and skin, melt it in water before a moderate fire, let it cool till it forms into a hard cake, then wipe it dry, and put it in clean paper in linen bags.
  •  An ox’s gall will set any color,—silk, cotton, or woolen. I have seen the colors of calico, which faded at one washing, fixed by it. Where one lives near a slaughterhouse, it is worth while to buy cheap, fading goods, and set them in this way. The gall can be bought for a few cents. Get out all the liquid, and cork it up in a large phial. One large spoonful of this in a gallon of warm water is sufficient. This is likewise excellent for taking out spots from bombazine, bombazet, &c. After being washed in this, they look about as well as when new. It must be thoroughly stirred into the water, and not put upon the cloth. It is used without soap. After being washed in this, cloth which you want to clean should be washed in warm suds, without using soap.
  • The covering of oil-flasks, sewed together with strong thread, and lined and bound neatly, makes useful tablemats.
  • Never leave out your clothes-line over night; and see that your clothes-pins are all gathered into a basket.
  • After old coats, pantaloons, &c. have been cut up for boys, and are no longer capable of being converted into garments, cut them into strips, and employ the leisure moments of children, or domestics, in sewing and braiding them for door-mats.
  • An ounce of quicksilver, beat up with the white of two eggs, and put on with a feather, is the cleanest and surest bed-bug poison. What is left should be thrown away: it is dangerous to have it about the house. If the vermin are in your walls, fill up the cracks with verdigris-green paint. Eggs will keep almost any length of time in lime-water properly prepared. One pint of coarse salt, and one pint of unslacked lime, to a pailful of water. If there be too much lime, it will eat the shells from the eggs; and if there be a single egg cracked, it will spoil the whole. They should be covered with lime-water, and kept in a cold place. The yolk becomes slightly red; but I have seen eggs, thus kept, perfectly sweet and fresh at the end of three years. The cheapest time to lay down eggs, is early in spring, and the middle and last of September. It is bad economy to buy eggs by the dozen, as you want them.
  • If feather-beds smell badly, or become heavy, from want of proper preservation of the feathers, or from old age, empty them, and wash the feathers thoroughly in a tub of suds; spread them in your garret to dry, and they will be as light and as good as new.
  • Feathers should be very thoroughly dried before they are used. For this reason they should not be packed away in bags, when they are first plucked. They should be laid lightly in a basket, or something of that kind, and stirred up often. The garret is the best place to dry them; because they will there be kept free from dirt and moisture; and will be in no danger of being blown away. It is well to put the parcels, which you may have from time to time, into the oven, after you have removed your bread, and let them stand a day.

I don’t know about you, but I became exhausted by just reading about the do’s and don’t’s of a frugal frontier housewife.  Many of her tips are still used today. To follow up on Tracy’s blog on Monday, based on the chores I selected from by-gone years and those of today what chore do you find the least pleasant and which one might be fun?

For one lucky winner, I will give away a copy of any of my books or anthologies from Amazon.com!

Out of the Texas Night

Here’s a sneak preview of the cover of my second book in the Kasota Springs Romance series due out later this year.

Updated: May 2, 2016 — 8:55 pm

FAIRS and FARES and a Giveaway!

 

 

Travel Town in Southern California Travel Town in Southern California

Right after Christmas we took a little trip to Travel Town in a well-known park in our area that houses locomotives from the earliest days of travel.  It was thrilling to see the steam and wood-burning engines attached to railcars that once barreled down the tracks with intent to reach the next city on the route in due and expected time.

We peeked into dining cars and strolled inside of rail cars that once accommodated many a traveler.  It really got me to thinking about the cost of things way back when.  What could the average American traveler afford?  How much have costs changed over the years?

In 1869 Railroad First Class Fare from coast to coast including meals cost $250 to $300 round trip.

Wow, that’s sounds like a small fortune to me for most folks.  Yet, coach fare (squeezing everyone into a crowded, smoky car) from Omaha to San Francisco was a more affordable $32.20.   First Class Airfare today, is probably equally as costly in relation, whereas coach fare being more affordable.  Yet, by 1886, less than twenty years later, First Class Rail fare between Kansas and California dropped to $12.00

A coal-burning locomotive A coal-burning locomotive

I suppose fluctuations have to do with supply and demand.  Just like today when a product is new and innovative, the cost skyrockets.  The very first video camera/recorder we owned cost close to $800.00 whereas today, more than twenty years later, we can buy a much more advanced camera for less than $100.00

Here’s a list of some other costs I found interesting:

In 1874 Doc Holiday charged $3.00 for a tooth extraction in his Dallas dental practice. (I’m going to the dentist this week…for him to just look inside my mouth is about $100.00)

In 1875 Wyatt Earp earned $60.00 a month as police officer in Kansas.

In 1880 Pat Garrett earned $10.00 a day as special deputy US Marshal.

In 1869 admission to a concert at a fair in Lincoln, Nebraska cost fifty cents.  (compared to the last Tim McGraw concert ticket I purchased at $125.00 … okay Tanya Hanson knows that’s not true…it was more like $150.00)

In 1880 the standard price of an infant delivery in Madison, Nebraska was $10.00 with an additional charge of $1.00 for a house visit outside of town.  (We all know how much it costs to have a baby these days)

 

About $8.00 worth of staples  today About $8.00 worth of staples today

In 1878:

Butter was 18 cents per pound

Sugar was less than 1 cent per pound

Cheese (who doesn’t love cheese?) was 7 cents per pound

Rice was 6 cents per pound

Eggs were 20 cents a dozen.

 

Seeing these prices and how costs have gone up, don’t you wonder what a loaf of bread will cost in the year 2099?  How much will it cost to have a baby or buy a car? What have you noticed lately that’s skyrocketed, ie: the cost of movie tickets these days?  To offset these costs, post a comment here and be entered to win a FREE book.  

You have your choice of my printed book, Secret Heir of Sunset Ranch or the Kindle/Nook version of The Cowboy Contract.  And be sure to look for my next Harlequin Desire, the conclusion to the Texas Cattleman’s Club titled,

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Updated: April 14, 2015 — 3:33 pm

The Kitchen Garden


In my current work in progress, I have placed a large, modern, garden just outside the kitchen door of the ranch house. In the days before refrigerators and all-night grocery stores, nearly every settler planted a kitchen garden once the house was finished, be it soddy, cabin or a mansion. But what exactly is a kitchen garden?

It’s just what the name implies: a garden planted near the kitchen in which you grow all the vegetables needed for every-day cooking, as well as a variety of herbs to add sensational flavor to every recipe.

“The bulk of homesteaders’ diets were harvested from their claim or gathered from the wilderness that surrounded them. “Store-bought” items consisted of those few items which could not be grown, shot, picked, or made on the farm… the homesteaders…often lived a prohibitive distance from the nearest store, and “trips to town” were few and far between.

“…Many families planted two gardens a year: one in the spring, which would supply greens, peas, and radishes, and one in the summer, which would provide heartier vegetables such as pumpkins, beans, potatoes, and squash. Settlers brought seeds with them to their new homes, bought them once they arrived on the frontier, or wrote to relatives “back East” asking for a hasty shipment. Creating bountiful gardens required constant vigilance against gophers, deer, bears, crows, and a host of other “invaders.” A successful garden was critical to homesteaders’ ability to feed themselves and their families; a single heavy storm or an unexpected frost could, in fact, destroy half a year’s supplies.
[Christopher W. Czajka, PBS Frontier House Essays, ]

Here’s an example of the plantings in a recreated 1800s kitchen garden at the NEW HAMPSHIRE FARM MUSEUM:

“…Peas, snap and shell/ Onions, sweet, yellow storage, red, and red storage/ Leeks, early and late types/ Scallions, purple and white/ Cauliflower (some spring, mostly fall)/ Celeriac/ Lettuce/ Mesclun mix (mixed lettuces and other greens)/ Spinach/ Herbs: Basil, Dill, Parsley, Cilantro, (Cumin?)/ Bok Choy/ Cabbage/ Broccoli/ Fava Beans (trial size planting)/ Swiss Chard/ Kale, green curly (Winterbor), red curly (Redbor), Red Russian, Lacinato/ Collards/ Beets/ Carrots/ Hakurei (Salad) Turnips/ Radishes/ Beans, green and dry types/ ParsnipsTomatoes, red types, cherries, heirlooms/ Husk Cherries (Ground Cherries)/ Peppers, sweet and hot types / Eggplants/ Cucumbers, pickling and slicing types/ Summer Squash, yellow, Pattypans, Zucchinis/ Potatoes, early, mid, late types, (fingerlings, reds, whites, blues, golds….)/ Corn, sweet, ornamental, popcorn Brussels Sprouts (fall only)/ Muskmelons/ Watermelons/ Winter Squashes/ Pumpkins, Jack-o-lantern, pie, mini types, and gourds/ Fall Turnips/ Rutabagas (for storage).“ http://www.farmmuseum.org/farm.html

The lady of the house might also plant herbs and flowers in her garden, for cooking and for medicinal use. And just because they looked pretty on the table. I remember my grandmother, who grew up on a North Dakota homestead, telling me which plants in her extensive kitchen garden were to eat and which were there to ward off pests, both insects and deer.

When I was growing up, we had a garden, though it was planted more with an eye toward supplying our favorite fruits and vegetables rather than a balanced diet: strawberries, melons, sweet corn, green beans, tomatoes… Mostly I remember it was hard, hot work.

Do any of you have a “kitchen garden?” Did you grow up with one? What was it like?

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