TIN WARE.

One boiler for clothes, holding eight or ten gallons.–Two dish-pans,–one
large, one medium-sized.–One two-quart covered tin pail.–One four-quart
covered tin pail.–Two thick tin four-quart saucepans.–Two two-quart
saucepans.–Four measures, from one gill to a quart, and broad and low,
rather than high.–Three tin scoops of different sizes for flour, sugar,
&c.–Two pint and two half-pint molds for jellies.–Two quart molds.–One
skimmer with long handle.–One large and one small dipper.–Four
bread-pans, 10×4x4.–Three jelly-cake tins.–Six pie-plates.–Two long
biscuit-tins.–One coffee-pot.–One colander.–One large grater.–One
nutmeg-grater.–Two wire sieves; one ten inches across, the other four,
and with tin sides.–One flour-sifter.–One fine jelly-strainer.–One
frying-basket.–One Dover egg-beater.–One wire egg-beater.–One
apple-corer.–One pancake-turner.–One set of spice-boxes, or a
spice-caster.–One pepper-box.–One flour-dredger.–One
sugar-dredger.–One biscuit-cutter.–One potato-cutter.–A dozen
muffin-rings.–Small tins for little cakes.–One muffin-pan.–One double
milk-boiler, the inside boiler holding two quarts.–One fish-boiler, which
can also be used for hams.–One deep bread-pan; a dish-pan is good, but
must be kept for this.–One steamer.–One pudding-boiler.–One
cake-box.–Six teaspoons.

WOODEN WARE.

One bread-board.–One rolling-pin.–One meat-board.–One wash-board.–One
lemon-squeezer.–One potato-masher.–Two large spoons.–One small
one.–Nest of wooden boxes for rice, tapioca, &c.–Wooden pails for graham
and corn meal.–Chopping-tray.–Water-pail.–Scrubbing-pail.–Wooden cover
for flour-barrel.–One board for cutting bread.–One partitioned
knife-box.

IRON WARE.

One pair of scales.–One two-gallon pot with steamer to fit.–One
three-gallon soup-pot with close-fitting cover.–One three-gallon
porcelain-lined kettle, to be kept only for preserving.–One four or six
quart one, for apple sauce, &c.–One tea-kettle.–One large and one small
frying-pan.–Two Russia or sheet iron dripping-pans; one large enough for
a large turkey.–Two gem-pans with deep cups.–Two long-handled
spoons.–Two spoons with shorter handles.–One large meat-fork.–One
meat-saw.–One cleaver.–One griddle.–One wire broiler.–One
toaster.–One waffle-iron.–One can-opener.–Three pairs of common knives
and forks.–One small Scotch or frying kettle.–One chopping-knife.–One
meat-knife.–One bread-knife.–One set of skewers.–Trussing-needles.

EARTHEN AND STONE WARE.

Two large mixing-bowls, holding eight or ten quarts each.–One eight-quart
lip-bowl for cake.–Half a dozen quart bowls.–Half a dozen pint
bowls.–Three or four deep plates for putting away cold food.–Six
baking-dishes of different sizes, round or oval.–Two quart
blancmange-molds.–Two or three pitchers.–Two stone crocks, holding a
gallon each.–Two, holding two quarts each.–One bean-pot for baked
beans.–One dozen Mason’s jars for holding yeast, and many things used in
a store closet.–Stone jugs for vinegar and molasses.–Two or three large
covered stone jars for pickles.–One deep one for bread.–One earthen
teapot.–One dozen pop-over cups.–One dozen custard-cups.–Measuring-cup.

MISCELLANEOUS.

Scrubbing and blacking brushes.–Soap-dish.–Knife-board.–
Vegetable-cutters.–Pastry-brush.–Egg-basket.–Market-basket.–
Broom.–Brush.–Dust-pan.–Floor and sink cloths.–Whisk-broom.–
Four roller-towels.–Twelve dish-towels.–Dishes enough for setting
servants’ table, heavy stone-china being best.