from one market stall to another, after having become well
acquainted with what the city or village has to offer, and
having formed as correct a knowledge as possible of the
character of the vender and the quality of the goods
offered. Until this knowledge is well established, it is of
course necessary, for one's own security, to make a fair
trial of all , but having done this, we think it wise to hold
fast to that which, all things considered, is best. The
grocer, butcher, fish and poultry dealer, as well as the dry
goods merchant, will take greater interest in faithfully
serving a regular customer, at the most reasonable rates,
than one who may not buy of him again. This much is
certainly gained, aside from a great saving of time and
fatigue to the purchaser. If those you thus patronize or
trust cannot supply your present needs, it is for their
interest to send out and procure what is needed ; and this
they usually do with great cheerfulness, and with a hearty
wish to give the best they can. But, having decided with
whom you think it most desirable to trade, do not feel
that you can lay on them the responsibility of selecting
the articles you need. Accept gratefully such hints as
may be given, and which may be valuable, because of the
vender's larger experience ; but every housekeeper should
know how to choose the best and most economical articles
herself, and to feel so certain of the correctness of her
judgment as to decide for herself. We are sorry to say
that very few modern housekeepers do understand how
to select wisely, or how to buy economically, particularly
when buymg meats, poultry, fish, etc.
It is not a difficult thing to secure such knowledge as
will make imposition almost impossible. Careful obser-
vation, knowledge of certain rules to be observed in
selections, with some experience secured before marriage,
MARKETING.
45
should enable any one to buy economically, as well as
correctly.
Talking impatiently to and scolding those with whom
one trades, aside from being unlady-like, is very poor
policy. If not satisfactorily served, or if mistakes occur,
seek an explanation at once. Name the grievance quietly,
but so clearly that there can be no misunderstanding.
Listen calmly to whatever excuse may be given, and, if
possible, have it rectified. Firmness and gentleness can
work together, and with more lasting effects than irrita-
bility and scolding. If the same mistakes occur a second
time, probably it is from ignorance, or inability to supply
the demand ; and this being so, it will be advisable to
transfer your custom elsewhere. But this can be done
without argument or severity. Tradesmen who do a large
business usually furnish articles of the best quality; and,
as a general rule, they are not likely to charge exorbitantly.
Their own interest, if no higher motive, will prompt them
to supply their customers with the best, and at the most
moderate rates.
There is no economy in buying an inferior article.
Get the best, and let the economy be shown in the way it
is used. Let no part that is suitable for use be wasted.
What is left from the first serving of a piece of meat can
be made into soups, hashes, ragouts, or croquettes, and be
a most acceptable addition to the bill of fare.
Page 19
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
from one market stall to another, after having become well acquainted with what the city or village has to offer, and having formed as correct a knowledge as possible of the character of the vender and the quality of the goods offered. Until this knowledge is well established, it is of course necessary, for one's own security, to make a fair trial of all , but having done this, we think it wise to hold fast to that which, all things considered, is best. The grocer, butcher, fish and poultry dealer, as well as the dry goods merchant, will take greater interest in faithfully serving a regular customer, at the most reasonable rates, than one who may not buy of him again. This much is certainly gained, aside from a great saving of time and fatigue to the purchaser. If those you thus patronize or trust cannot supply your present needs, it is for their interest to send out and procure what is needed ; and this they usually do with great cheerfulness, and with a hearty wish to give the best they can. But, having decided with whom you think it most desirable to trade, do not feel that you can lay on them the responsibility of selecting the articles you need. Accept gratefully such hints as may be given, and which may be valuable, because of the vender's larger experience ; but every housekeeper should know how to choose the best and most economical articles herself, and to feel so certain of the correctness of her judgment as to decide for herself. We are sorry to say that very few modern housekeepers do understand how to select wisely, or how to buy economically, particularly when buying meats, poultry, fish, etc.
It is not a difficult thing to secure such knowledge as will make imposition almost impossible. Careful observation, knowledge of certain rules to be observed in selections, with some experience secured before marriage,
MARKETING.
should enable any one to buy economically, as well as correctly.
Talking impatiently to and scolding those with whom one trades, aside from being unlady-like, is very poor policy. If not satisfactorily served, or if mistakes occur, seek an explanation at once. Name the grievance quietly, but so clearly that there can be no misunderstanding. Listen calmly to whatever excuse may be given, and, if possible, have it rectified. Firmness and gentleness can work together, and with more lasting effects than irritability and scolding. If the same mistakes occur a second time, probably it is from ignorance, or inability to supply the demand ; and this being so, it will be advisable to transfer your custom elsewhere. But this can be done without argument or severity. Tradesmen who do a large business usually furnish articles of the best quality; and, as a general rule, they are not likely to charge exorbitantly. Their own interest, if no higher motive, will prompt them to supply their customers with the best, and at the most moderate rates.
There is no economy in buying an inferior article. Get the best, and let the economy be shown in the way it is used. Let no part that is suitable for use be wasted. What is left from the first serving of a piece of meat can be made into soups, hashes, ragouts, or croquettes, and be a most acceptable addition to the bill of fare.