Dr. Kitchiner's Rules for Marketing

The best rule for marketing is to pay ready money for everything, and to deal with the most respectable tradesmen  in your neighbourhood. If you leave it to their integrity to supply you with a good article at the fair market price, you will be supplied with better provisions, and at as reasonable a rate as those bargain-hunters who trot "around, around, around about " a market till they are trapped to buy some unchewable  old poultry, tough  tup-mutton, stringy  cow-beef, or stale  fish, at a very little less than the price of prime and proper food. With savings  like these they toddle home in triumph, cackling all the way, like a goose that has got ankle-deep into good luck. All the skill of the most accomplished cook will avail nothing unless she is furnished with prime provisions. The best way to procure these is to deal with shops of established character: you may appear to pay, perhaps, ten per cent. more than you would were you to deal with those who pretend to sell cheap, but you would be much more than in that proportion better served. 

Every trade has its tricks and deceptions; those who follow them can deceive you if they please, and they are too apt to do so if you provoke the exercise of their over-reaching talent. Challenge them to a game at "Catch who can ," by entirely relying on your own judgment, and you will soon find nothing but very long experience can make you equal to the combat of marketing to the utmost advantage. If you think a tradesman has imposed upon you, never use a second word, if the first will not do, nor drop the least hint of an imposition; the only method to induce him to make an abatement is the hope of future favours; pay the demand, and deal with the gentleman no more; but do not let him see that you are displeased, or as soon as you are out of sight your reputation will suffer as much as your pocket has. Before you go to market, look over your larder, and consider well what things are wanting—especially on a Saturday. No well-regulated family can suffer a disorderly caterer to be jumping in and out to make purchases on a Sunday morning. You will be enabled to manage much better if you will make out a bill of fare for the week on the Saturday before; for example, for a family of half a dozen:

Sunday Roast beef and pudding.
Monday Fowl, what was left of pudding fried, or warmed in the Dutch oven.
Tuesday Calf's head, apple pie.
Wednesday Leg of mutton.
Thursday Ditto broiled or hashed, and pancakes.
Friday Fish, pudding.
Saturday Fish, or eggs and bacon.

It is an excellent plan to have certain things on certain days. When your butcher or poulterer knows what you will want, he has a better chance of doing his best for you; and never think of ordering beef for roasting except for Sunday. When you order meat, poultry, or fish, tell the tradesman when you intend to dress it: he will then have it in his power to serve you with provision that will do him credit, which the finest meat, &c, in the world will never do, unless it has been kept a proper time to be ripe and tender.

(Kitchiner's Cook's Oracle 56th Thousand. 5s. Houlston & Sons.