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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. 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.
Spoons, skewers, vegetable-cutters, and any other small conveniences used at this table, such as potato-slicer, larding and trussing needles, &c.; A chopping-knife and wooden tray or bowl; Rolling-pin, and bread and pastry board; Narrow-bladed, very sharp knife for paring, the French cook-knife being the best ever invented for this purpose.