Why Some People Are Poor

1879

Silver spoons are used to scrape kettles.

Coffee, tea, pepper and spice are left to stand open and lose their strength.

Potatoes in the cellar grow, and sprouts are not removed until the potatoes become worthless.

Brooms are never hung up, and are soon spoiled.

The flour is sifted in a wasteful manner, and the bread-pan is left with the dough sticking to it.

Clothes are left on the line to whip to pieces in the wind.

Tubs and barrels are left in the sun to dry and fall apart.

Dried fruits are not taken care of in season, and become wormy.

Bags, strings and paper are thrown into the fire.

Pork spoils for want of salt, and beef because the brine wants scalding.

Bits of meat, vegetables, bread and cold puddings are thrown away, when they might be warmed, steamed, and served as good as new.

—The Bucks County Gazette, Bristol, Pennsylvania, Feb. 20, 1879, p. 1.

The Habit of Saving

1874

Wastefulness characterizes our domestic economy to an extent unheard of in more frugal countries, and we must always eat, drink and be clothed with the best the market affords. There is no economy in depriving ourselves of an abundant supply of nourishing food, decent raiment and healthful shelter, but this affords no excuse for the prevalent sin of waste, nor does it justify spending hard won wages upon expensive delicacies, unnecessarily large habitations or costly trifles. There is far too slavish a subserviency to fashion among all classes. Economy in this respect would not only save money, but tend to create a much-needed independence, both in dress and in our whole manner of life.

The only absolutely certain way of inculcating habits of economy is to begin with the children and accustom them to self-control and self-denial by saving a portion of their pocket-money or the earnings of odd minutes. There will be even a greater necessity for economy in the next generation than in this, since now the bounteous gifts of nature are being very lavishly drawn upon, and our successors are likely to live under narrower conditions than we do.


Method in Work

Do instantly whatever is to be done; take the hours of reflection for recreation after business and never before it. When a regiment is under march, the rear is often thrown into confusion because the front do not move steadily and without interruption. It is the same thing with business. If that which is first in hand is not instantly, steadily and regularly dispatched, other things accumulate behind till affairs begin to press all at once and no human brain can stand the confusion. Pray mind this; it is one of your weak points; a habit of mind it is that is very apt to beset men of intellect and talent, especially when their time is not filled up regularly but is left to their own management. But it is like the ivy round the oak, and ends by limiting if it does not destroy the power of manly and necessary exertion. — Sir Walter Scott.

Some Shots at "Haste"; It Maketh Waste, You Know

1916

Hurry usually leads to error.

The motto of Baron Plunket was "Hasten slowly." Churchill said, "The more haste ever the worst speed;" Boileau, "Hasten slowly and without losing heart put your work twenty times upon the anvil." "Haste maketh waste," said Heywood. "I'm always in haste, but never in a hurry," is from John Wesley. Richard III mumbled, "Sweet flowers are slow and weeds make haste." He would have made a successful farmer. This is Seneca: "Haste trips up its own heels, fetters and stops itself;" Tennyson, "Raw haste, half sister to delay."

Life for delays and doubts no time does give.
None ever yet made haste enough to live.

That bright couplet was written by Cowley. Listen to Bulwer-Lytton:

Business dispatched is business well done,
But business hurried is business ill done.

Comment: I wonder who said, "The faster I go the behinder I get."