The Atlantic Monthly, Volume 16, No. 97, November, 1865. Various

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СКАЧАТЬ in the beautiful room where the bequest of the owner has been fittingly enshrined, yet its distinctive charm is invisible.

      The City Library of Boston has one feature entirely new in the visible of a great public collection. A large portion of the books, under certain regulations, are circulated among the inhabitants of the city, and thousands avail themselves of this privilege. Here, then, is opened a great fountain of knowledge in the midst of a wide population: all may come, without money and without price. The visible pages of learning, wisdom, science, truth, imagination, ingenious theory, or deep conviction lie open not only to the eyes, but to the hearts and homes of a great people. It is like the overflowing Nile, carrying sweet waters to irrigate many waste places, and clothing the dry dust of common life with the flowers, the fruit, and the sustaining grain, springing from invisible seeds cast by unseen hands into the wide field of the world.

      "If," says Lord Bacon, "the invention of ships was thought so noble, which carrieth riches and commodities from place to place, how much more are letters to be magnified, which, as ships, pass through the vast seas of time, and make ages so distant to participate of the wisdom, illuminations, and inventions, the one of the other!"

      Note.—Since these pages were written, one who knew how to prize the visible and invisible of books has passed away. The silent library of George Livermore speaks eloquently of him. That collection, gathered with a love which increased as years advanced, includes ancient copies of the Bible of rarest values. His life was a book, written over with good deeds and pure thoughts, illuminated by holy aspirations. That volume is closed, but the spirit which rendered it precious is not withdrawn; living in many hearts, it will continue to be a cherished presence in the world, the home, and the library.

      LETTER TO A YOUNG HOUSEKEEPER

      You know, dear M., it is said that in times of bankruptcy men go home to get acquainted with their wives; perhaps it should be added that wives then go to get introduced to their kitchens. But your sensible letter is an omen, little friend, that to you and H. this does not apply. You will not wait for poverty to teach you economy, but will learn economy to ward off poverty. So herewith I send a few of the culinary notes of the last two years; but neither of us is to be taken for a bankrupt's wife, for all that. It is simply recognizing that you are alone in new duties, and that cookery is an art which may not be gained even from that fountain of knowledge, named by the Apostle Paul as one's husband. The successes of the art no one knows better than he; but of the processes he will be found sublimely ignorant. There are but two points in which you can defer to him,—punch and lobster-salad. These, like swearing and smoking, are strictly masculine accomplishments.

      If you had the thrifty maiden aunt kept in reserve by most families for an emergency, you would kindly offer her a home at your house for a while. But since you have not, I will be as disagreeable to you as she. So turn your glowing Spanish eyes toward me, instead of looking demurely about, as people do when they are having old letters read to them.

      Byron said he hated to see a woman eat; and there is a class of housekeepers who certainly return the compliment upon men. These ethereal beings are forever sighing for life with appetite left out. Like Lord Dundreary's lady-love, they are "so delicate," unless caught in the pantry hastily devouring onions and beefsteak. To be hungry is so vulgar! One should live by nothing grosser than inhalation, and should never have an appetite greater than that of a healthy bumble-bee. But, thanks to the robust, latter-day theory, that the best saints have the best bodies, this puerile class is diminishing. For who can doubt that the senses are entitled to their full blossom? Gustation was meant to be delightful; and cooking is certainly half as good as tasting. At times one may have longed for the old Roman custom of two meals a day, and going to bed at chicken-time, bringing the hour of roast near the hour of roost; but this was probably in families where there were three repasts, with lunch all the way between, and an incessant buying of cookies from the baker, lest the children should go hungry. After this surfeit one pardons a recoil. Or, in an enervating day of July, one may have longed to dine upon humming-bird, with rose-leaves for dessert. But these are exceptional times; the abiding hope is, that we shall continue to eat, drink, and be merry. For the practical is in the imperative. It is cumulative, and reinforces itself,—a real John Brown power that is always marching on, and we must march beside it with patient, cheery hearts. Is it strange that even the moss-covered Carlisle town, of which the Last Minstrel sang, and where the Scottish Mary tarried in her flight from the cousin queen, is now chiefly remarkable for its cotton-factory and biscuit-bakery?

      Indeed, the enthusiasm over biscuits has its place, as well as that over books; and it is not always that there is as much genuine joy in a novel as one may get out of bread-making. This is quite too scientific and interesting to be left to a domestic. It is really among the most exciting experiments. Try it every week for two years, and it seems just as new an enterprise as at the beginning,—but a thousand times more successful, we observe. Working up the light drifts of flour, leaving them at night a heavy pat and nothing more,—waking to find a dish flowing-full of snowy foam. The first thing on rising one's self is, to see if the dough be risen, too; and that is always sure to be early, for every batch of bread sets an alarm in one's brain. After breakfast one will be as expectant as if going to a ball in lieu of a baking. Then to see the difference a little more or less flour will make, and out of what quantity comes perfection! To feminine vision, more precious than "apples of gold in pictures of silver" are loaves of bread in dishes of tin. If one were ever penurious, might it not be of these handsome loaves of hers? The little housewife will be very gentle to the persecuted man of Scripture who was so reluctant to get up at midnight and give away his bread. She will even be charitable to the stingy merchant scorned by Saadi, of whom it was written, that, "if, instead of his loaf of bread, the orb of the sun had been in his wallet, nobody had seen daylight in the world till the Day of Judgment."

      Dr. Kane says, he knows how bread can be raised in three hours without salt, saleratus, or shortening,—knows, but sha'n't tell. This must be another mystery of the Arctic regions. Certainly that bread could not have been raised in the sun. But how one quantity was managed the Doctor is free to say. He kneaded a whole barrel of flour in a pickled-cabbage cask, and baked it at once by firing several volumes of the "Penny Cyclopædia of Useful Knowledge."

      After compliments, however, to come in with the cash down of the practical, here is a veritable bread-making recipe, well-tested and voted superior. Take a quart of milk; heat one third and scald with it a half-pint of flour; if skimmed milk, use a small piece of butter. When the batter is cool, add the remainder of the milk, a teacup of hop-yeast, a half-tablespoon of salt, with flour to make it quite stiff. Knead it on the board till it is very fine and smooth; raise over night. It will make two small loaves and a half-dozen biscuits.

      This recipe ought to give good bread week in and week out, so saving you from the frequent calamity of soda-biscuits. These may be used for dumplings, or as a sudden extempore, but do not let them be habitual. True, you will occasionally meet people who say that they can eat these, when raised ones are fatal. But some persons find cheese good for dyspepsia, many advocate ice-cream, others can eat only beans, while some are cured by popped corn. Yet these articles are not likely to become staples of diet. They would hardly answer a normal appetite; and any stomach that can steadily withstand the searchingness of soda and tartaric acid seems ready to go out to pasture and eat the fences. Chemists will say, if bread must be improvised, use soda and muriatic acid. These combined in precise proportions are supposed to evaporate in the baking, and leave common salt. But this acid is such furious stuff! It will come to you from the druggists in a bottle marked "Poison," and it is not pleasant to put into one's mouth a substance that will burn a hole in her apron. It is too much of the Roland for an Oliver,—You eat me and I will eat you. For it is quite difficult to perfectly combine the acid and alkali, and then the bread is streaked with muriatic fire; then one might easily take into the system a thousand streaks a year, and then one would become a fire-eater.

      But probably the greatest of all bread wonders are the unleavened Graham cakes. These are worth a special mail and large postage to tell of. I was about to beg that you surprise СКАЧАТЬ