Only in a never-failing self-control can safety ever be.
Temperance is the foundation of high living; and here is its definition, by one whose own life holds it day by day:-- "Temperance is personal cleanliness; is modesty; is quietness; is reverence for one's elders and betters; is deference to one's mother and sisters; is gentleness; is courage; is the withholding from all which leads to excess in daily living; is the eating and drinking only of that which will insure the best body which the best soul is to inhabit: nay, temperance is all these, and more." _PART II._ STOCK AND SEASONING.
The preparation called STOCK is for some inscrutable reason a stumbling-block to average cooks, and even by experienced housekeepers is often looked upon as troublesome and expensive.

Where large amounts of fresh meat are used in its preparation, the latter adjective might be appropriate; but stock in reality is the only mode by which every scrap of bone or meat, whether cooked or uncooked, can be made to yield the last particle of nourishment contained in it.

Properly prepared and strained into a stone jar, it will keep a week, and is as useful in the making of hashes and gravies as in soup itself.
The first essential is a tightly-covered kettle, either tinned iron or porcelain-lined, holding not less than two gallons; three being a preferable size.

Whether cooked or uncooked meat is used, it should be cut into small bits, and all bones broken or sawn into short pieces, that the marrow may be easily extracted.
To every pound of meat and bone allow one quart of cold water, one even teaspoon of salt, and half a saltspoon of pepper.

Let the meat stand till the water is slightly colored with its juice; then put upon the fire, and let it come slowly to a boil, skimming off every particle of scum as it rises.