The English Housekeeper/Chapter 2
CHAPTER II.
THE STORE ROOM.
Every housekeeper knows the value of a good Store-room; for it seems to be little less essential than a good kitchen. Few modern town residences, except those for large establishments, have a store-room sufficiently large to answer all its purposes.
In the country a good store-room is so indispensable that where there is none it ought to be built; it should be on the same floor with, and as near as possible to, the kitchen; and as this would be on the ground floor, it would be necessary to make a cellar underneath, or to raise the building a little distance from the ground, to prevent its being damp, above all things to be guarded against, in a place where stores are kept. It may, perhaps, be kept dry by flues from the kitchen fire; and this would be a saving of fuel and labour; but if not practicable, the room should have a fire-place.
If it be sufficiently large, and there be no other place for the purpose, there might be a closet, or press, for household linen. This should always be kept in a dry situation, and in some houses a small room is fitted up, with closets or presses round it, some of these having shelves or drawers for linen, and others with hooks, for a variety of things belonging to a family; but in this room there ought to be a fire-place, unless it be aired by one adjoining. In the store-room, there should be a closet or shelves for china and glass, not in every-day use. But as these ought to be free from dust, open shelves would not be so desirable as a closet; and if expense is not of importance, glass doors would be the most convenient. Preserves and pickles require air; they will ferment if shut up, or the place very warm; and, therefore, open shelves are best for them; and they should be at a convenient distance from the ground, so as not to be out of sight, for they ought to be examined frequently, and the coverings dusted. For bottles of green gooseberries, peas, or any kind of fruit preserved dry, without sugar, have shelves with holes in them, to turn the bottles with their necks downwards. This effectually excludes the air.
A dresser is a convenience in a store-room; or a table in the middle of the room may answer the purpose; but in either of these, or at the bottom of the linen press, there should be drawers for dusters, tea-cloths, &c., &c., unless they be kept in the Pantry.
There should be boxes for candles and soap, but as these smell, the store-boxes may be kept in a garret, or some dry place, and a smaller quantity in the store-room for immediate use. Late in the summer is the best time to provide the year's stock of candles and soap. Both are the better for being kept some time before they are used: and the latter should be cut in pieces the size required for the different household purposes, and left, before packed in the box, a few days exposed to the air; but not in a thorough draught, for that would cause the soap to crack. It is mismanagement to buy candles a few at a time, and soap just as it is wanted; and not good to buy cheap candles. The dearest articles are not always the best; but it is very certain that the best are the cheapest. Good candles afford more light than bad; and do not waste, particularly if they have been kept some time, even for a year.
There ought to be a place in the store-room appropriated to groceries, for they, too, should be laid in, not oftener than two or three times a year. The price of starch varies with the price of flour; and, therefore, as it keeps well, a stock should be laid in when flour is at a low price. Rice keeps very well, and is useful in a family, particularly in the country, where new milk and eggs are plenty. We once kept a quantity more than three years, by spreading a well-aired linen sheet in a box, and folding it over the rice, the sheet lifted out on the floor, once in two or three months, and the rice spread about upon the sheet for a day or two. This had the effect of keeping away the weevil. Jars and canisters, with closely fitting lids, for tea, sugar, coffee, cocoa, mustard, pepper, spices, and such things, will last many years. By giving, in the course of the year, one or two large orders, to any respectable shop, and always to the same one, you may pretty well depend upon being supplied with good articles; but not so, if you send here and there, and for small quantities at a time; besides the inconvenience of finding yourself, now and then, without the very thing which you want. To dispose of these things properly, they should be kept in a closet, some in earthen jars, others in tin or japan boxes; and the spices in little drawers very closely fitted. If drawers, which are preferable, they should be labelled.
As it may be convenient sometimes to perform little culinary matters in the store-room, there should be a rolling pin, pasteboard, and pestle and mortar kept there, in addition to those of the kitchen, and on this account a small marble slab would be very useful, for making pastry in hot weather. The fire-place might have an oven attached to it; for though it would be imprudent to heat the store-room, on account of preserves, &c., it may be occasionally used, when there is more cooking than usual. Besides which, in the season for making preserves, a hot plate in the store-room would be found useful. Weights and scales of various sizes are absolutely necessary, that the housekeeper may be able to ascertain the weight of the largest joint of meat, as well as of the smallest quantity of spice. Care should be taken to keep these in good order.—A hanging shelf is also a good thing in a store-room. Here the flour-bin may find a place, if there be no other more suitable.
A store-room of this description is not adapted for keeping fruit; it would be too warm, besides that the fruit might prove injurious to other stores, from the smell which it occasions. There are various methods of keeping apples through the winter; but scarcely any other will be found to succeed so well as that of making layers of fruit, and layers of perfectly fresh and dry straw, in hampers, boxes, or the corner of a dry room. The apples should be examined every now and then, the specked ones taken away for use, the others wiped, and covered up again. In hard frosts, windows that have no shutters could be covered with rugs, old carpet, or mats, and something of the same kind spread over the apples. When we were in America, we were surprised to find that our neighbours took so little care to preserve their apples, during the three months of unremitting hard frost, which occur in their winter season. They merely laid their apples on the floor of a spare room, sometimes of the barn, or of an outhouse, each sort by itself, and then covered them with a linen sheet. The people told us that their apples never became frozen, and attributed this to the dryness of the atmosphere. Apples and pears may also be preserved in the following way. Gather them on a dry day: wipe, and roll them, singly, in very soft paper, then pack them in jars, each containing about a gallon. Put a cover on the jar, and cement it closely, so as to keep out the air; and place the jar in a dry cellar. When a jar is opened, the fruit will eat the better for being taken out of the paper, and exposed to the air of a warm room for two or three days. Large baking pears may be suspended by their stalks on lines, placed across near the ceiling of a room. There are many ways of preserving grapes; but the best way is, to gather them with about five or six inches of the branch to each bunch, to seal the end with common sealing wax, and hang them to lines in a dry room. Examine them frequently, and cut out the mouldy berries. Nuts of all kinds may be preserved in jars, the covers cemented, the jars in a dry cellar.
In this short sketch of what a store-room ought to be, even in the plainest houses in the country, many things requisite to the fitting up of a complete one are omitted. But one thing more necessary to be observed than any other, must not be omitted; which is, that it must be always in order, and everything kept in its proper place, or the main object in having it will be defeated. A store-room out of order can be compared to nothing but a drawer in a state of confusion. A lady once dressing in haste, to keep an appointment for which she was already too late, needed the assistance of all about her, to aid in her search for different articles necessary to complete her toilet. I sought a pair of gloves, and discovered many single ones of various sorts and colours, but no two to form a perfect match. And with this ill success must have ended my labours, if the drawer had not been regularly put to rights: and by the time that scarfs were folded, ribands rolled, collars smoothed, and scissors disentangled from sewing silk, half a dozen gloves were paired.
The saving of time occasioned by observing order, and the waste of time occasioned by want of order, are incalculable. A general putting to rights, every now and then, does not answer the purpose, because, in that case, it is sure to happen that some things will find new places; and persons coming in a hurry be unable to find them. The mistress of a house, when she sends her servant or a child to a store-room, should be able to say precisely where what she wants may be found. Negligence, and its companion disorder, are the two demons of housekeeping. Once admit them, and, like the moth, they gradually but completely destroy.