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PLACE FOB EVERYTHING, AND 
EVERYTHING IN ITS PLACE. 
How few understand how much time, labor, and 
confusion is saved by practicing this simple rule. It is 
an easy matter for every housekeeper to have a place 
for everything, and then how very easy it is to keep 
everything in its place. Then, when an article is want¬ 
ed, there is neither time nor patience lost in searching for 
it. Take a fair view of both sides of the question, and 
then decide which would be the most conducive to 
case, comfort, and harmony. I will give two scenes il¬ 
lustrative of my theory. Scene First.—“ Well, here my 
sweet pickles are all ready for scalding in alum-water; 
but where in the world did I put the alum the last time 
I used it? It must be on the top shelf in the pantry. 
No, it is not here. It must be in that old sugar-bowl. No, 
it is not here either. I am sure I did not use it all and I 
know I put it where it would be safe; but where it is 
I can’t imagine. Perhaps it has got mixed in with 
these packages of garden-seeds. No, it has not. Dem¬ 
me! was ever mortal so tormented? Here the time is 
flying, and a whole day’s work to be done; but those 
pickles must be made first of all. I will take just one 
more look. It may be in the bureau. It is not here, 
that is certain ; but I cannot waste any more time look¬ 
ing for it. I am completely tired out. I shall have to 
make the pickles without alum, and trust to luck to their 
being good. Here I have wasted nearly a half day with 
these pickles, and they are not fit to eat; and all be¬ 
cause I could not remember where I put the alum. If 
I had only had a little, the slices would have remained 
nice and whole; while now they are in a perfect mush 
and will have to be fed to the pigs. Children, do get 
out of my way. I have been tormented enough this 
morning, without having you teasing the life out of 
me. I don’t believe there ever was a woman had as 
much trouble as I do.” Now, let us take a view of 
Scene. Second.—“I have got a big day’s work before me 
to-day, and first of all these sweet pickles must be fin¬ 
ished up. First, I must get some alum, red pepper, bo¬ 
rax, saffon. Alum, here it is. How much time and 
trouble this little box saves me. I have never spent a 
moment in searching for anything since I adopted the 
rule of having a place for everything and keeping 
everything in its place. It will take nearly all of this 
alum. I must send for some more the first time John 
goes to town, so I will be sure to have some on hand. 
Well, my pickles are out of the way, and they are 
just splendid. It has not taken me very long cither. 
How much trouble it saves to have everything just 
where I know where to find it. Now, children, pick up 
your playthings and put them where they belong, and 
I will get you a piece of bread and butter. There, 
now sit down and eat it, while I finish up my morn¬ 
ing’s work.” Look at the difference in the two pic¬ 
tures. And surely they are not overdrawn. One is tired 
and worried, out of all patience, before the day’s work 
is commenced. Everything has gone wrong. All the 
trouble was caused by the seemingly trifling thing of 
not ‘ ‘ having a place for everything and everything in 
its place.” 
There is no house so small and no person so poor 
but that they, at least, have a semblance of order. I 
will show how, with trifling expense and very little la¬ 
bor, housework may be done systematically and with 
ease, by merely having a place for everything and a 
time for everything—everything in its place and every¬ 
thing done in its time. Monday for washing. We then 
start out for the week with the heaviest and dirtiest 
of the work done; and, take it the year round, I have 
found that it will average as many pleasant Mondays as 
other days in the week. Tuesday for baking and iron¬ 
ing. Wednesday and Thursday for sewing and for 
any extra work there is to be done. Friday for baking 
and mending. Never leave mending until Saturday 
night; for something is almost sure to happen to pre¬ 
vent you from finishing your mending. Consequently, 
ragged clothes have to be worn and made worse to 
mend, unless you can afford more than one change. 
And even then it makes that much more work for next 
week and sets the household machinery running 
wrong. So never put off your mending until Saturday. 
Do not let Friday night find you in bed until every¬ 
thing is mended and put in its place. Saturday for clean¬ 
ing and putting things in order. Sunday for rest; and 
with how much more satisfaction one can rest when 
they know that they have left nothing undone that 
should have been done! So much for “a time for 
everything and everything in its time. ” Where is there 
any one that cannot have a place for everything and 
cannot keep everything in its place, if they have the 
will so to do? If you have a bureau, have a certain 
drawer for certain articles, and always keep them in 
their respective places. Should you have need to send 
any one for an article, you can tell them in which 
drawer and just the spot or corner it may be found. 
Even that little will save time and confusion, especially 
if you are in a hurry. Have a shelf in your closet for 
bedclothes. If you are not the possessor of a closet, a 
shelf in a clothes-cupboard will do, or even a box. In 
the spring mend and wash all winter clothes and blank¬ 
ets, and pack them away. Do it before the millers are 
around, and no danger of moths. Then when fall 
comes serve the summer clothes the same way. Then 
when the time comes for changing clothes for the sea¬ 
son you do not have to wait to get them ready to 
wear. I have found by experience that all summer 
clothes that require starching should be starched and 
ironed nicely and put carefully away, where they will 
not get wrinkled or soiled. They are then ready to put 
on without any delay. I have laid white garments 
away for two years—part of them starched and ironed 
and part without either starch or ironing. When wanted 
for use, the latter had to be bleached before they could 
be done up, w-hile the former were ready to wear. I 
hear some one say the starch will rot them. I know 
it will not. If starch will rot, why is not the muslin, 
linen, and calico we buy rotten, some of it having 
lain starched for years? Every housekeeper has pieces 
left from cutting out sewing. As soon as a garment is 
rags in. The clippings that are good for nothing else 
put in the paper-rags. Many a twenty-five and fifty 
cents is saved by buying tinware with waste paper 
and rags no one can afford to waste. It is but a few 
minutes’ work to make a cheap calico bag, about two 
feet long. Put a draw-string in the top, have a place to 
hang it up, and keep all your bundles of pieces in it. It 
saves time and trouble. They are out of the way and 
you know just where to find them. Have a box for 
your ribbons, one for laces, and one for worsted, em¬ 
broidery cotton, silk, and articles necessary for that 
description of fancy work. Get a good-sized paste¬ 
board box, t:cn label all your patterns, tie them up 
neatly, and keep them in the box. Have a box for 
thread and buttons; another for spool silk. Have a 
place for them and keep them in their place. It will 
cost nothing to get a small wooden box. Label it “ Mis¬ 
cellaneous Articles.” Tie your alum, brimstone, borax, 
mustard, etc., etc. in neat packages and label them. 
Keep them in the box and have a convenient place for 
the box. If you have a spice-box, grind your spices as 
soon as bought and put them in then- respective 
boxes. They are then ready for use. Grind your sage in 
a coffee-mill and put it in a tight tin box. There is no 
delay caused by having to stop and prepare it any 
time you wish to use it. Have boxes for everything 
you can. It is more convenient and economical than 
to have things done up in papers and laid just where 
it happens, which wastes both time and material. These 
are but a few- of the many ways by which time and 
labor may be saved. Let every housekeeper try the 
rule, and I warrant they will agree with me, that 
time, money, and patience are saved by '‘having a 
place for everything and keeping everything in its 
place.” H. E. F. 
To Keep Hams. —A.n exchange says: “ The best 
way to keep hams through the summer is to put them 
in thick paper sacks, such as millers use to put flour 
in, made of thick Manilla paper. Wrap the ham in 
several thicknesses of old paper of any kind, to keep the 
moisture from striking through; tie up tightly, first 
twisting the top around well; and then hang up any¬ 
where. The fly will not find its way into the ham. 
The paper is strong enough to bear the weight of the 
ham.” 
A Cure for Rheumatism. —Take a piece of 
saltpeter, as large as a small pea, every other morning, 
for three mornings. Then put a piece the size of a 
hickory-nut into a pint of vinegar, and bathe the af¬ 
flicted part thoroughly three times a day, keeping 
a band of flannel around the same. This cured a very 
severe case of sciatic rheumatism, when the patient 
had been confined to the bed for a number of 
months. 
Rough or Chapped Hands.— Mix Indian meal 
and vinegar together thick. Rub the hands long and 
well. Dry near the fire, without washing. When dry, 
rub with glycerine. If you give this a thorough trial, 
cut out, pick out all pieces large enough for mending 1 Jou will be surprised at the change. To cure a burn, 
without leaving a scar, mix beeswax and linseed oil 
or piecing quilts. Tie them up m a neat bundle. Those 
that are only fit for carpet-rags cut the right width and 
put in the box or bag you should keep to put carpet- 
together to a salve; put on the burn thick; let it remain 
till it comes off in a shell, of its own accord. 
