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About Google Book Search Google's mission is to organize the world's information and to make it universally accessible and useful. Google Book Search helps readers discover the world's books while helping authors and publishers reach new audiences. You can search through the full text of this book on the web at|http: //books .google . com/ RESEARCH LIBRARIES ^';,liilii^ \i Mm DICTIONARY OF EVERY-DAY WANTS CONTAINING TWENTY THOUSAND RECEIPTS In Nearly Every Department of Human Effort BY A. E. YOUMAN, M. D. NEW YORK FRANK M. REED, PUBLISHER X39 Eighth Street 90516B Entered according to Act of Congress in the year 1872, by ALEXANDER E. YOUMAN, in the office of the Librarian of Congress, at Washington. All uguts kiss&vsd. PREFACE, In these days of steam and electricity, when every man is jostling and crowding his neighbor in the race for wealth and indepcndcncej every hour, every minute has its money value. To economise time by its admirably arranged contents; to save money by its multitudinous hints and aids; to relieve perplexities that arc ever occurring in our daily plans of life by its numberless suggestions ; to promptly offer remedies when sudden death is threatened, as in accidental poisoning, will be found to be embodied In the following pages, and so be an aid to the progressive hurrying spirit of the age. In its editing and compiling, the principal aim has been to render it as extensively useful as possible, and no exertion has been spared to make the work a correct, comprehensive and conveniently arranged manual of reference to the Housekeeper, Manufacturer, Tradesman and Agriculturist, It will be found to contain directions for the preparation of several thou- sand articles of interest and utility, many of which have never appeared in print before, Care has been taken to avoid all difficult, technical and scientific terms, and to make it so simple in language and arrangement, as to insure its value as a useful and reliable work for evcry-day reference. A. E. y. 40X1243 TABLE OF CONTENTS. Page Accidents and Emergencies n Apiary 20 Carpenter and Builder ^ . . 24 Cements^ Glues and Pastes . 32 Cooking and Baking 40 Druggist and Chemist 63 Domestic Animals 87 Farm, Orchard^ Garden and Dairy , . ; 118 Household Miscellany • 151 Household Pets 164 Household Pests 173 Huntings Trapping and Tanning 176 Inks and Blacking 197 Medical and Surgical 207 Ornamental Work • 242 Painting and Papering (Including Varnishing, Polishing, Staining and Gilding) 250 Photography and the Fine Arts 272 Preserving and Storing 293 Soap and Candles 312 Toilet 323 Wardrobe 333 Washing, Bleaching and Dyeing 338 Wines, Liquors and Vinegar 362 Workers in Glass 3S9 Workers in Metals 397 Misceiiamcus 447 When an article cannot he found by its proper alphabetic arrangement, under any of the above sections, a reference to the very copious index at the end of the -work, will lead to its discovery. 10 ytP / A DICTIONARY OF EVERY-DAY WANTS. ACCIDENTS AND EMERGENCIES. I ACCIDENTS^ To Avouiand Prnent.—\T\ walking the streets keep out of the line of cellars, and never look one way and walk another. 2. Never ride with your arm or elbow outside any vehiilc. 3- Never alight from a steam-car *hile in motion. 4. In stepping from any wheeled vehicle while in motion, let it be from the rear, and not in front of the wheels ; for tlicn^ it you fall, the wheeU cannot run over TDtt. 5. Never attempt to cross a road or street in a hurry, in front of a passing vehicle ; for if you stumble or slip vou will be run over. Make up the half minute lost in waiting unlil the ve- hicle has passed by increased diligence in K)me otlier direction. 6. In a run-away, it is safer, as a rule, lo keep your place and hold fast than to jump out. Getting out of a carriage over the back, piovided you can hold on a little while, is safer tnan springing from the side. 7. Be par- ticularly cauiious when upon or in the vicinity of water. 8. During a time of lightning avoid the neighborhood of trees, or any leaden spout, iron gate, or other conductor of electricity. 9. \jKj loaded guns in safe places, and never imi- tate firing a gun in jesL lo. Never sleep near lighted charcoal ; if drowsy at any work where charcoal fires are used, take the fresh air. 11. Never hicxv put the gaslight, but turn it off, and before retiring sec that none of it escapes, 12. Wlien ttcnumbcd with cold beware 01 sleeping out of door* ; exercise yourself vigorously ; rub jxmrsrir, if able, with snow, and do not hastily approach (he fire. 13. If caught in a drenching nin, or i*" you fall in the water, keep in motion sofiicimtly vigorous to prevent the slightest diilly sensation until you reach the house ; then dangc your clothing with great rapidity before A bta/ing fire, and drink instantly a pint of some bcK liquid, ftct sniriluouft. I4. Before entering T]ralt> <*r dry wells sec if a lighted candle will bom at the Lottom ; for if not, animal life can- not tVtsX, and the foul air in it should be re* ptaord by pure air before entering therein, ic;. Kcrer Ic.ive saddle or draught horses, while m ttic, by ihemsclve*; nor go immedblely behind ■ Ird horse, as he is apt to kick. 16. Rifle not on iooCwayv, and walk not on carriage roods or rail- road tracks. 17. Be wary of children, whether tbcf are up or in bed, and particularly uhen tbcy are near the fire, an element with which ihey arc very apt to arouse themselves. 18. Leave nothing p(ii«onoii« open or accessible, anil never omit to wnte the word •' PoistfN" in large lettets upon it, wherever it may l>e placet]. 19. Never throw pieces of orange |wel on the side- walk, or throw brciticn glass lx>ttles into the streets. 20. Never meddle with gimpowder by CindklifibL i^' Never trim or nil a kerosene lamp while lighted, and nrftr light a firt tvith kcrQjnu or cimI oU, 2J. Keep lucifcr matches in their cases, and never let them be strewed aljoul. 23. During frosty weather take extra caxit in walking. 24. Have your horses' shoes roughed directly there are indications of frost. 25. Before retiring lor the nighty utrefully look through the house lo see that everything is as it ought to be. BIT£S, Hatvtst Bur.^The most effectual remedy is benzine, which immediately kills the insect. — A minute drop of tincture of iodine hni the same effect. — Many suffcrcri prevent the at- tacks by sprinkling a little benzine over the stockings before walking. BIT£St Insect. — Such as bees, wasps, hor- nets, scorpions, etc., may be instantly relieved by the immediate and free application of spirit! of hartshorn as a wash lo the pari billen. The part may afterward be covered with a Utile sweet oil. See St'mgs. BJTES, Mad Dcg,—\. Take immedialely warm vinegar or tepid water ; wash the wound clean therewith and then dry it ; pour upon the wound, then, ten or twelve drops of muriatic acid. Mineral adds destroy the poison of the saliva, by uhich means ihe evil cfTccts of the lat- ter are neulralize<l.—2. Many think that the only sure preventive of evil following the bile of a rabid dog, is to suck the wound immediately, before the {>oison has hod time to circulate with the blood. If the person bit cannot get to the wound to suck it, he must persuade or pay an- other 10 do it for him. There is no fear of'! any harm following this, for ihc poison entering by the stomach cannot hurt a person. A spoon- ful of the poison might be swallowed with impu- niiy^ but the person y« ho sucks the place should have no wound on the lip or tongue, or it might be dangerous. The precaution alluded to is « most iinjxjrtant one, and should neAcr be omitted prior to an excision and the application of lunar canslic in every part, especially the interior and deep-seated portions. No injury need be antici- pated-if this treatment is adopted promptly and eflcctively. The poison of hydrophobia remain* latent on an average six weeks; the part heals over, but there is a pimple or wound, more or less irritable; it then becomes painful, and the germ, whatever it is, ripe for dissemination into the system, and then all hope is ^ne. Never- theless, between the time of the bite and the ac- ti\'ity of the wound previous to dissemination, the caustic of nitrate of silver is a sure prevent- ive ; after that it is as useless as all tiie other': means. The best mode of application of the ni- trate of silver, is by introducing it solidly iato the wound. DTCTTQKARY OF EVEnY-DAY WANTS. BITES, 5m>>^.— The poison inserted by the stingy and biles of many venomous reptiles is so rapidly absorbed, and of so fatal a description, as frequently to occasion death before any rcme(iy or antidote can be applied ; and they are ren- dered yet more dangerous from the fact that these wounib are inflicted in paris of the country and ^vorld where precautionary measures arc seldom thought of, and generally at times when people are leist prepared to meet them. I. In absence of any remedies, the first best plan lo adopt on bcing'bittcn by any of the poisonous snakes is to do as recommended above in Mad Dog Biles —viz., to wash off the place imtntdiatefy ; if possible, get the mouth to the sjwt, and forcibly suck out all the poison, first applying a ligature above the wound as tightly as can be borne. — 2. A remedy promulgated by the Smithsonian In- atiCute is to lake 30 grs. iodide potassium, 30 grs. iodine, l oi. water, to be applied exlcmoJly 10 the wound by saturating lint or batting — the same to be kept moist with the antidote until the cure be effected, which will be in one hour, and itomeiimcs instantly. — 3. An Australian physi- cian lus tried and recommends carbolic acid, di- luted and administered internally every few min- utes until recovery is certain. — 4. Another Aus- tralian physician. Professor Halford, of Mel- bourne University, has discovered ihat if a pro|3er amount of dilute ammonia be injected into the circulation of a patient suflering from snakc-bilc, the curative effect h usually sudden and start- ling, so that in many cases men have thus been brought back, as it were, by magic, from the very shadow of death. 7lic method finally adf^ed by Professor Halford, after many exper- iments, and approved by his associates, is this : As soon as possible after a Inte, which, without treatment, threatens life, thirty drops of the liquor ammonia: (^not Tfquid ammonia) in water — <me part of the ammonia and two parts water — arc injected, by a hypodermic syringe, dijectly into some superficial Tcin of the patient. Of course, none but a skilletl or practiced hand should undertake the operation, since the acci- dent of injecting a small bubble of air with the solution might oe fatal. There is no stage of oxhau&tion, so long as life remains, in which there is not hope of success by this remedy. A small s^yringe with a sharp point, for the purpose of making the injection, is manufactured and sold in Melbourne, and now few travel in that country without one. BITES, Of the C<»^.— The bite of the «- Am, savs an experienced surgeon of India, or of any utner poisonous .snake or reptile, can be cured by administering a few drops of a prepa- ration of the gall of the cobra, which should be I prepared a* follows: Pure spirits of wine, or 95 per ccnL alcohol, or the best high wines that can l>c procured, loo drops ; of the pure gall, ao drops ; in a clean two-ounce phial, corked with a new cork ; give the phial 150 or 200 shakes, so that the gall may be thorouchly mixed with the spirits, and the preparation is ready for use. In case of a bite put five drops (no more) of the preparation into half a tumblerful of pure water; pour the water from one tumbler into another, backwards and forwards, several limes, th.!! the preparation may be thoroughly mixed with the water, and administer a large lablespoonful of the mixture every three or five minutes until the whole has been given. In case the violence of t : the pain and hemorrhage or swelling of the bit- ten part should be but slightly alleviated after the whole has been taken, repeat the dose, pre- pared with the same quantity of the preparation, in the same way, and administer as before. In curing upwards of fifty cases of snake biles i have never been obliged to repeal the dose ex- cept in two instances, and have never lost a case. The €obrn poison is no more deadly tlian that of a great variely of snakes found in South Amer- ica, of which may be named the Cascabct, or Rattlesnake ; Bt^pti-Joraiia, or gilded mouth ; Mapanasape, or frog-headed Mapana; Afapa- na-Jina, or Lnchesis; A'fi''^'' Bint, and I'crru- ^Ma, or wort snake. The poison of all these varieties produces death (under certain condi- tions— atmospherical, physical, climaterical, and electrical) in from fifteen minutes to two or three hours ; but it is found that the gall of each va- riety (administered as previously indicated) is the perfect antidote for its own poison. The gall of the most deadly kind may be used in cases of bites of those less virulent, and is also applicable in cases of bites of the centipede, scorpion, stingray, star>lizard, or Ixuerta sttlU^ and IS also very effective in dog-bites. BLEEDING OF IVOUNDS.—^t Cuts, BLEEDING AT THE NOSE.-^i. RoU up a piece of paper, and press it up under the upper lip. — 2. In obstinate cases blow a little gum Arabic up the nostrils through a quill, which wilt immediately stop the discharge ; pow* dered alum is also good. — 3. Pressure by the finger over the small artery near the aia (wing) of the nose, on the side where the blood is flow- ing, is said to arrest the hemorrhage immedi- ^ ""i'LEEDING FROM THE LUNGS,— k New York physician has related a case in which hihalitiun of very dry persulphate of iron, re- duced to a palpable powder, entirely arrested bleeding from the lungs, after all the usual rem- edies, lead, opium, etc, had (ailed. A small quantity was administered by drawing into the tung3 every hour during part of the night and following day, BURNS AND SCALDS,— i. By putting the burned part under cold water, milk, or other bland fluid, instantaneous and perfect relief from all pain will Ik experienced. On withdrawal, the burn should be perfectly covered with half an inch or mure of common whcaten flour, put on with a dredging box, or in any other way, and allowed to remain until a cure is effected, when the dry, caked flour will fall off, or can be soft- ened with wa;cr, disclosing a beautiful, new and healthy skin, in all cases where the bums have Ijecn superficial. — 2. Dissolve white lead in flax- seed! oil to the consistency of milk, and apply over the entire bum or scald every five minutes. It can be applied with a soft feather. This is said to give relief sooner, and to be more per- manent in its effects, than any other application. — 3, Make a saturated solution of alum (four ounces to a quart of hot water). Pip a cotton cloth in this solution and apply immediately on (he bum. As soon as it becomes hot or dry, replace it by another, and continue doing so as often as the cloth dries, which at first will be every few minutes. The pain will immediately cexse, and after Iwcnly-fonr hours of this treat- ment the bum will be healed, especially if com- menced before bib tors arc formed. The as- ACCIDENTS AND EMERGENCIES. I I I I tringcnl and drying qualitieit of the alum will en- tirely prevent Uicir formation. — 4. tJlyccrine, five ounces ; while of egg, four ounces ; tincture of arnica, three ounces. Mix the glycerine and while of egg thoroughly in a mortar, and grad- ually add tlie arnica. Apply freely on linen rags night and morning, wajihing previously with warm ca&tilc soapsuds. — 5. Take i drachm of finely powdered alum, and mix thoroughly with ihe white of 2 eggs and 1 teacup of fresh lard ; spreail on .1 cloth, and apply to the ports burnt. Ii gives almost instant relief from pain, and, by excluding the air, prevents excessive inflamma- tory action. The application should he clianced at least once a dav.— 6. M. Joel, of the Chil- dren's Mospilal. Lausanne, findti that a tepid bath, containing a couple of pinches of sulphate of iron, gives immediate relief 10 young children who have been extensively burned. In a case of a child four years old, a bath repeated twice a day — 30 minutes each balh — the suppuration de- creased, lost its odor, and the litilc sufTcrer was soon convalescent. — 7. For severe scalding, car- bolic add has recently been used with marked benefit. It is to lie mixed with 30 parts of the ordinary oil and lime water to i part of the acid. Linen rags saturated in the carbolic cmuKion ajc 10 be spread on the scalded parts, and kept moist by frequently smearing with a feather dipped in the liquid. Two advantages of this mode of treatment are, the exclusion of air, and the rapid healing by a natural restorative action without the formation of pus, thus preserving untnarred the personal appearance of the pa- tient— a matter of no small importance to some people. tKAMP. — Spasmodic or involtmtary contrac- tions of the muscles, generally of the extremi- ties, accompanied with great pain. The musclcH of the legs and feet are those most commonly aflccted with cramp, especially after great cxer- tioix. The best treatment is immediately to stand upright, and tn well rub the part wilh the hand. The application of strong stimulants, as spirits of ammonia, or of anodynes, as opiate hnimcnts, has been recommended. When cramp occurs in the stomach, a tcaspoonful of sal vola- tile in water, or a dram glassful of good brandy, should be swallowed immetlialcly. When cramp comes on during cold bathing, the limb should be thrown out as suddenly and violently as pos- sible, which will generally remove il, care being also taken not to become flurried nor frightened ; as presence of mind is very essential to ]Krsonal safety on such an occasion. A common cause of cramp is indigestion, and the u^ic of acescent liqsors ; these should l>c avnidetl. Ct'TS, — First stop the bleeding, by bringing the edges of the wound together, if the flow is but trifling. If, on the contrary, it is large, of a bright vermillion color, and mws in spirts or unta a jerk, an artery is severed, and at once should pressure be made on the parts by the finger, (between the cut and the heart,) until a compress i« arranged by a tight ligature atx)ve the wounded pari. Then the finger may be taken off", and if the blood siitl flows, tighten the hmndkcrchief. or other article that forms the Bfslure. until it ceases. If at this point the at- lendMce of a physician or surgeon cannot he •ccuwl, take strong silk thread, or wax together thite or ftmr threaos, and cut ihcm into lengths if about m foot long. Wash the parts with warm water, and then with a sharp hook or small pair of pincers in your hand, fix your eye steadfastly upon the wound, and directing the ligature to lie slightly released, you will see the mouth of the artery from which the blood springs. At once seize it, draw it out a little, while an assistant passes a ligature round it, and tics it up tight with a double knot. In this way take up in succession every bleeding vessel you can sec or get hold of. If the wound is too high up in a limb to apply the ligature, do not lose your presence of mind. If it is the thigh, press firmly on the groin ; if in the arm, with the hand-end or ring of a common door-key make pressure above the collar-bone, and about its middle, against its first rib, which lies under it. The pressure should be continued until assist- ance is procured and the vc&sel tied up. If the wound IS on the lace, or other place where pres- sure cannot cRcctuoily be made, place a piece of ice directly over the wound, allowing it to re- main there until the blood coagulates, when it may be removed, and a compress and bandage be applied. After the bleeding is arrested the surrounding blood should lie cleared away, as well as any ex- traneous miLttcr; then bring the sides of the wound into contact throughout the whole depthp in order that they may grow together as quickly as possible, retaining them in their position by strips of adhesive plaster. If the wound Ite deep and extensive, the wound itself and the ad- jacent parts must lie supported by proper band- ages. The {wsition of the patient should be such as will relax the skin and muscles of the wounded part. Rest, low and unslimulaling diet, will complete the requirements ncccssarj- to a speedy recoverv. bfiOWN/XG, To Restiwe thf Apptwmtly. — Lose no lime. Handle the body gently, carry- ing it with the head slightly raised, and never htflding it up by the feet. While medical assist- ance is being sent for, remove the clothing from the body, rub it dry ; then roll it in hot blankets and place it in a warm bed in a warm room. Qeanse away the froth and mucus from the nose and mouth. Apply warm bricks, bottles, liacs of sand, etc, to tne arm-pits, lietwecn the thighs and at (he soles of the feet. Rub the surface of the body with the bonds inclosed in worm, dry worsted socks. To Restore Brrathing. — \\'hile the patient is lying with the face downwards place one of the arms under the forehead, as in this position fluids wilt more readily cscnpe t^ the mouth, and the tongue itself will fall for- ward, leaving the entrance to the windpipe free. Assist this operation by wiping and cleansing the mouth. If there be only slight breathing, or no breathing, turn the patient on the side, and excite the nostrils with snuff, hartshorn, or smelling salts, or tickle the throat with a feather, etc Rub the chest and face well, and dash warm and cold water alternately On them. If there is still no success, try to imitate breathing by replacing the patient with face downwards, raising and supporting the chest on a folded coot or other article. Then turn the body very gcntiv on one side and a little beyond, and briskly back again, repealing these measures cautiously and pcrsevcringly about 15 times a minute. By placing the patient on nis chest, the weight of the body forces the air out. When turned on one side the pressure is removed, and DICTIONARY OF EVBRY-DAY WANTS. I I air enters ihe chest. When the boOv is replaced on the face* use uniform pressure between the &houlder-bladc!> or bones on cadt :>ide, and let one person attend solely to the movement of the head and of the arm placed under it. Dr/ the hands and feet, and as soon as dry clothing or blankets can be procured, blrip the boily and rc- clothc it, taking care not to interfere with the cf forti to restore breathing. Should these efforts not prove successful in five minutes, grasp the arm^ above the elbow, and draw them gently upwards above the hcad^ keeping them stretched upwards for two sec- onds. By this means air is drawn into the lungs. Then turn down the arms, and press tthcra gently for two seconds against the sides of the chest. By tliis means air is pressed out of Ihe lungs. Repeal these motions pcrsevcringly, about mtecn litne^ in a minute, until a spontane- ous effort to respire is perceived. After the natural breathing is restored, pro- mote warmth and circulation by rubbing the limbs upwards by means of HanneU, etc. By this process the blood is propelled towards the heart. Apply hot flannels, or bottles of hot water, to the pit of the stomach, the arm-pits, thighs, and soles of the feet. If the power of swallowing be restored, small quantilies of wine, warm brandy and water, or coffee, should be ad- ministered. Keep the palicnl in bed, and let sleep be encouraged. This treatment should be Ecrscvcrcd in for hours, as it '\<. a mistake to incy that persons are irrecoverable because life does not soon make its appearance. Do not al- low any crowding round the body,, and under no circumstances hold it up by the feet, or put it in a warm bath, unless under medical directions. Cautions, — Never rub the body with salt or spirits. Never roll the Iwdy on casks. Con- Imuc the remedies for 12 hours without ceasing. The appearances which generally accompany death by drowning arc suspension of the motion of the heart, the cyeUds half dosed and the pu- pils dilated, the jaws clenched, the fingers half contracted, the tongue approaches lo the under edge of the lips, and these, as well as the nos- trils, are covered with a frothy mucus, and cold- ness and pallor increase. DROiViVrNG, To Aff&rd AssUtame to a Person in Danger of. — If (tie spectator is unable to swim, and can make the sufferer hear, he ought to direct him to keep his hands and arms under water until assistance comes ; in the meantime throw towards him a rope, a pole, or anything that may help to bring him ashore or on board ; he will eagerly seize whatever is put within his reach ; thus he may, [>erlups, be res- cued from his perilous situation. The best manner in which an expert swimmer can lay hoUI of a person he wishes lo save from sinking, is to grasp his arm firmly between the shoulder and the elbow; this will prevent him from clasping the swimmer in his arms, and thus forcing him under water, and, perhaps, causing »him to sink with him. DRUJVA'EXXESS, Apparent Death /rvm. — Raise the head, unloose the clothes, maintain warmth of surface, and give a mustard emetic as soon as the person can swallow. EYE, Cinders er Dirt in the. — Tlie cinder or other foreign substance will usually be found just I underneath the margin of the upper lid, where Iherc is a groove or gutter for the flow of tears to the inner angle of the eye. Foreign btxlies tend to fall into this groorc, and if ihcy are an- gular, like a cinder, they adhere in spile of the current of tears which now flow in greater abundance, and sooner or later carry off smooth substances. To remove it, lake, say a lead pen- cil, in the fingers of the right hand, and with the thumb and forefinger of the left hand seize the eyelashes of the upper lid, and drawing the lid gently out from the ball, press the pomt of the pencil downward upon the upper surface of the Ud, about one-fourth of an mch from its margin, and at the same time carry the margin upward over the pencil by tlic eyelashes, when the lid will readily roll over the pencil so as to expose completely the gutter described, when the cinder or grain of sand may easily be re- moved with tlic point of a penal, or with the fmgcT covered by a handkerchief. The person a[>eralcd upton should look downward when the lid is being reverted, and upward when the ope- rator wishes to restore the lid. As soon as the substance is removed, bathe the eye with cold water, and exclude the light for a day. FA/4VT/4VG. — If a man faint axyay, instead of yelling out like a savage, or running to him to lifi him up, lay him at full length on his back on the floor, loose the clothing, push the crowd away, so as to allow the air to reach liim, and let him alone. Dashing water over a_pcrson in a simple fainting fit is a barbarity. The philos- ophv of a fainting fit is that the heart fails to scntl the proper supply of blood to the brain. If the person is erect, that blood has to lie thrown up hill; but if lying down, it has lo be projected horizontally, which requires less pow- er, as is apparent. FROST-BITE.— TvAx the person frost-bit- ten into a cold room in which there is no fire, and rub the parts frozen with snow or cold wa- ter. After a while friction with flannels and the hand is to be used, and warmth very gr.idually applied. If a limb is frozen, the cold applica- tions should be continued longer, and warmth be more gradually applied than when the whole body is frorcn. (.arc should be taken to handle the parts carefully, so as not to break off any parl^ as can so easily l>e done in its frozen state, />vs/-« /W/ arc said lo be pcrm.incnlly relieved by two or three applications of a l>oiled lye of wood ashes, made so sirongas to be quite slip- |>cry between the fingers. This lye should sct- Ue, be drained off, and have a large handful of salt to each quart of lye mixcil with it. It should be quite warm, and the limbs be sub- merged for one or two hours. FIRE IN A CHIMNEY, To ExHnguUh.^ One of the simplest methods is to scatter a hand- ful of flowers of sulphur over the dullest part of the burning coals, the mephitic vapors arising from which -will not support combustion, and consequently extinguish tke flames. Another method is to shut the doors and windows, and to stop up the bottom of (he chimney with a piece of wet carpet or blanket, throwing a little water or flowers of sulphur, or salt, on the fire immediately before doing so. By this means the draught is stopped, and Ihe burning S(Kit must be extinguished for want of nir. If the chimney be stopi^ed at the top, instead of the bottom, the whole of the smoke must, of course, be driven into the apartment. If every fireplace were pro- vided with a damper, or shutter of sheet-iron or i ACCIDENTS AND EMERGENCIES, iS SiuSkirntljr large lo cIkAc it thoroughly, firnin chimacyt would becDin« of Ijttle conse- it \\ov.M only be ncoMsary to apply di" t out FIl naOtita/it Sla6itcn, — TTwow tnc \a(Mic or harness, etc, ovef ihcm, ■ad Uiey will come oat immediAtclr. FIRE, EifUffHf from, — i. lie oxreful lo 'nt yoxkT%t\i witn the l>cit means of exit I I k ihe h^oir, b"th nt the top and boltorn. — 3. On tb-^ • 're you act. If in bed At ' r in a hUnkct or bedside cnrpri. < '|--n no ni'>re doofs than arc ^Aolutcly necnuxy, and vhuc every door after yo«. — 3- There is always from eight to twelve mdiBi of pure air dote to the ground ; if you ihcrefDre, walk upright through tlie drop on your hands and knees, and thus pwpcji^w A wetted filk handkerchief, a piece «f aoncl. or a worsted ktocking* drawn over Ike hot$ permiti brtatluag, and to a grcnt ex- •eat exdodci the smoke. — 4. If you can neither mfce your way upward or downward, get into a froat iootd; if there is a ^mily, see that they ■re *tl collected here, and keep the door closed as m«c& AS poisiblc. for remember that smoke ■l«sy% CoHows a draught, sind fin.* always ru!<he& lAcr flsukie. — 5. On no orcount throw vourself, or aUoir others (o throw thcmMrlves, from the wfciiltfw. If no as&utance is at hand, and you ■K Id extmnity. tie the sheets together, having ftitencd one si^ to some heavy piece of fumi- tare, and let down the women and children one by one. by tying the end of the line of sheets mmatd tbe «ai»t, and lowering them through the window that is over the door, rather than tbc <mr tliBl is over tlie area. You can easily Id yuKTAclf down after the helpless arc saved. A/A'/-, Cto!kij»g cn.—Xf a woman's clothe? cslch (ire, let her innantly roll herself over and o%«r on (he ground. If a man lie present, iM btm throw her down and do the like, and then wfiT' h-TT up in is tablecloth, rug, coat, or the fit i ' i^t is at luind. /7A ' Pmrnt.—\. Be care- M to kecj) I'lcii'.r tTiJt'.hci in metal l>oxcs, out of fhe leack of ciuldrcn.— a. Wax matches are wtinlsHTdanMrr.-. 1^ and shouM be kept out of wut m%j m T^ ; be careful in making CrC9 witb sK- ' ahcr light kindling. — 3. Do mA dcpout LijsX or wood a<ihcs m a wooden v^(Mct« snu be sure burning dnders ore extin- (oiBli^ before they are deposited. — 4. Never f«l iltwuwl upon the stove to dry, — 5. Do not ratKcs tir a bght under a staircase.— 6. Fill )>f only ia the daytime, and never fc^- r light. — y. Be cautious in cxtin< nuhLu^j: ctiiches, and never throw them on the Mdr.— A. Dn not throw a ci^ar stump upon tlie 6Q0r, or late ": ' ..^... - sawdust, without hdB^certair: ' : Arc. — 9. [)o not Mmr out a r^: way on a shelf or ■aybeic ^ae« until sure tiiat the snufi has gone nikrdy o«L— 10. A bghted candle ought not lo be ctack up aninst a irAme wall, or placed n^at pvlscia of the wood-work in a stable, mon- ihop, or aay other place. — 11. Never MICr ■ tarn ot siabJe at night with on uncovered S||H«-*HS. Ostlers iboald not tw allowed to abool st»bJ«%. — 13. Never take an o^ien I eiaiBcne s {»« mri«r, or lo search for an oC |p».— 14. |)o not put ga« or other curtAiAs. — 15. t>o not read in bed. tm cither by candle or lamp light ; place gloss shadM^ over gaslights in shop windows, and do at' crowd goods too close to them. — 16. No smofc-*' Ing .should ever be permitted in warehouses, es- pecially where giKxls arc tacked or cotton stored. — 17. Stove pijKs should be at least four inches from woodwork, and well guarded by tin or unc. — 18. Rags ought never to be stufred mto stove-pipe holes ; openings in chimney flues for stove pipes which are not use<I, ought always to be securely prolectctl by metallic coverings, — 19, Never close up a place of business in the eve- ning without looking well to the extinguii^hment of lights and the proi>er security of the fires. — 20. When retiring lo bed at night, always Like every precaution to see that tlicre is no danger from your fires; that the gas, if you use it, is properly extinguished; and take care that yonr lighti are safe. /'0/SONS\ Gmcroi, AnlidaUs and Ruin to if Observtd. — The fir^t thing to l>e done, when a person has swallowed a poison of any kind, is to empty the stomach, by Liking a teaspoonful of common salt and the same quantity of ground mu!itar(l, stirred mpidly in a teacup of wuter, warm or cold, and swallowed instantly. Next give water to drink, cold or wann, as fast as possible, a gallon or more at a time, and as fast as Tomited drink more; tepid water is best, as it opens the pores of the skin, and thus gives the speediest cure to the poisonous article. If pains begin to be felt in the bowels, it shows that part at least of the poison hn^ passed downwartls; then large and repealed injections of tepid water should be given, the object in Ixjlh cases being to dilute the poison as quickly and as largely as possible. Do not wait for warm water — take tnat which is nearest at hand, cold or warm, far every second of time saved is of immense importance. It has been found that there is hardly any poison which, being di- luted in a sufficient quantity with water, may not prove inofTensivc. This virtue, coupled with its universal availability, nukes it a valuable reme- dial agent in poisoning. POISONS, Speaal, and their Antidotes.^ TTie following are some ni the more common ar- ticles of poison by which human life is endan- gered or destroyed, either by accident or design, together with the symptoms, attending their use, and the articles ancl measures which may lie used to destroy their efTccls and iave life. AlcohoI- — Symptami — Confusion of thought ; inability to walk or stand ; dizziness; )»tupor ; highly flushed or pale face; noisy breathing. Trfatment. — Ex- cite vomiting by large draughts of warm water, by tickling the throat, and by emetics ; use stomach pump; pour cold water on head and back of uic neck ; keep up motion ; whip the !>kin, polms of the hands and soles of the feet, with small cords or rods; give strong stimulants, as ammonia. AsiMONlA.— JVyw/^/tfww — Strong acrid and burning tAsie in the mouth; heat in the throat and stomach; nausea; vomiting; great prostration ; cold, clammy skin ; small, frequent pulse. Trtatment — .Vntidntc, vinegar ana water, or any dilute vegetable a^id, excite' vomiting ; give mucilages, emetics, calharticsy clytters, opiates. AytiAKOKTis or Nitric Acii». — Symptoms — Lips, mouth and throat of yellow color ; fuiin. burning and strangulation in swal- lowing; retching; vomiting of datk-co\otcA.W- kls, with shreds of mucous membnhixc *, s*N^\Vvn^ i6 DICTIONARY OF EVERY-DAY WANTS. I k I ft of the throat ; difficulty of swallowing and of breathing; skin cold and clammy; puUc quick and fiinalL Trtatmenl — (.loicincd ma^csLa, carbonate of magnesia, chalk or whiting in wa- ter; soim and water; ashes and water; milk; while or eggs ; oil and mudla^. Perhaps use a btomach pump. If suffocation is threatened, open the windpipe. Arsemc. — Sympt<*ms — Sickness; fainting; burning pain 'in the stomach; vomiting ; excessive thirst ; dryness, heat and tightness of the tliroat ; diarrhoea ; slow and in ■ terroitting pulse ; palsy; lethargy; insensibility; convulsions, etc. Treatment — J lydraled sesqui- oxidc of iron ; emetics of 3 to 5 grs. of sulphate of copper; 10 to 15 grs. sulphate of zinc; ipe- cac; mustard seed; tickle tne throat with the finger or a feather ; white of eggs ; milk ; gruel ; flaxseed tea ; warm water largely ; oil and lime- water ; calcined magnesia ; stomach pump. Bismuth.— .yvwi&wj — Metallic taste in the mouth ; heat and dryness of the throat ; severe burning heat in the stomach and bowels ; violent vomiting, sometimes of bloody matter ; profuse diarrha'a : pulse small, frequent and irregular ; skin cold and clammy; respiration difncult ; fainting; con^-ulsions, etc Treatment — Large portions of milk, w hitc of eggs, oil ; promote vomiting by large draughts of sickening drinks, and by ticlcUng the throat] with tlie fmger or a feather ; use stomach pnmp. Bustering Flies. — Symptoms — Burning in the throat and difficulty of swallowing; violent pains in the stomach and bowels ; nausea ; vomiting of bloody mucus j pain in the loins ; desire to void urine, and passage of bloody water, with great pain. Treatment — Emetics ; copious drauj^hts of warm water, milk, mucilaginous drinks; tick- ling the throat with the ungcr or a feather. Blue Vitriol {Sulphate rf Ccf per — Verdifpns.) — Symptomt — Strong metallic taste in the mouth ; belching, violent vomiting and purf^ng ; griping pains; cramps in the thighs and legs; frothing Kl the mouth ; headache, giddiness, convulsions, insensibilily, etc. 7'reatment — Early vomiting by large draughts of warm water and by tickling the throat ; strong coflcc. milk, white of eggs, wheat flour and water, mucilages; stomach pump. Carbolic Acid. — The best antidote for carbolic acid, afler the stomach pump, is large doses of olive or almond oil, with a little castor oil. Carbonic Acio Gas. — Found in wells, cellars, mines, etc., and largely given off in the burning of charcoal in close rooms. Symptoms — Drowsiness, di/ficully of respiration, suflroca> tion ; face swelled and more or less discolored ; sensation of great weight in the head ; verli^, loss of muscular power, and inscnsibihly. TreatmfHt — Admission of fresh air: friction, es- pecially over the lung>; arlilicial respiration, by infiating the lungs by the mouth or bellows ; ap- plication of strong stimulants to the mouth or nose ; cold water tx>ured upon the head and back of the neck. If tnc l>oily be cold, a warm bath. CoB.iLT. — Of importance from its extensive use as fly-poison, children having eaten it and thereby been poisoned. Sympt<>mi — Heat and pain in the throat and stomach ; violent retching and vomiting; cold and clammy skin ; small ai^ fre- ouent pulse; respiration hurried, anxious and aifficull ; diarrhcca, etc. Treatment— ^Vwc freely milk, while of eggs, wheat flour and water, nau- sc0tjftff jcAs, mucilages, emciics and clysters CoMitcfs/vjc SL£Uma Ti::— Carelcsily made use of in marw families as a bed-bug poison. Symp- toms— Strong metallic or coppery t.islc in the mouth ; burning beat and constriction of the throat; severe pain in the stomach and 1>oweIs; violent vomiting and purging ; countenance swollen and flustied, or anx.ious and pole ; pulse- small, frequent and irregular ; skin cold ~^ clammy ; tongue white and shriveled ; rcspiratiodT difficult ; fainting, convulsions and insensibility. Treatment — Albumen, which ia contained in the whites of eggs, abundantly; wheal flour in wa- ter ; liquid starch, milk, iron filings ; excite vom- iting early by lar^ draughts of warm water ; mustard seed, tickling the ihroiil. and emetics; use stomach pump. Deadly Nightshade. — Children are sometimes poisoned by eating the berries, which have a sweetish taste. Symptoms — Dryness and stricture of the throat ; nausea, vertigo, dilated pupils, dimness of sight, laugh- ter, delirium ; r^ness and swelling uf the face ; convulsions, general paralysis, and insensibility. Treatment — Kmetics of sulphate of /inc, (10 to IS grs,,) or copper, (3 to 5 grs. ;) large purga- tives, and clysters ; take vinegar and water, or other vegetable adds, freely; bitter infusions £ lime-water; stomach pump; cold water pou on the head, and strong stimulants. rooL Parsley. — Taken by mistake for common pars*' ley. Symptoms — Heat of throat, and thirsts' oppression at the stomach ; nausea, vomiring^ and occasionally purging ; cold and moist skin ; small and frequent pulse ; headache, vertigo and delirium. Treatment — Kmetics of zinc or co per; warm water; milk; flaxseed or chamo-' mile tea; tiurgativcs, clusters, warm bath, stim- ulants ana opiates. roxt^LOVK. — Symptfi/ns — Intermitting pulse, vertigo, )ndistiru:t vision, nausea, vomiting, hiccough, cold sweats, delir- ium, syncoi)C and convulsions. 7Wafment — Emetics, followed by strong stimulants, (brandy, ether, ammonia, J opiates, counter-irritation; mustard-seed pi.tuiticcs or blisters to the pit of the stomach; cold cfTusions. FUNCl'SES,— Or poisonous mushrooms, (Kungi,) taken by mis- take for eatable mushroonu. Symptoms — Pain in the stomach, nausea, vomiting and purging}, great thirst, colic pains, cramp, convulsions* vertigo, delirium. Treatment — Emetics, purga» tives, mucilages, acid drinks stimulants, (ether, brandy, ammonia,) opiates, hitlers. Hku.lsor£ {Im/ian Poke,) — Sometimes used in a pnisonou*^ quantity as a dressing for a sore. Symptom- Violent vomiting and purging; Woody stools great anxiety; tremors, vertigo, fainting, sinkin, of the pulse, cold sweats, and con^ndsions. Treatment — Excite speedy vomiting by large flraughts of warm water, molasses and water, tickling the throat with the finger or a feather, and emetics; give oily and mucilaginous drinks* oily purgatives, and clysters, acids, strong cdHTc^ camplior and opium. }Ikmlock. — Symptt Dimness of signt, delirium ; swelling of the ab^ domen, with pain, vomiting and purging. Treatment — Emetics of sulphate of zinc or cop- |»r, assisted by copious draughts of warm wntcfa milk, flaxseed lea, chamomile, etc ; st pump ; pouring cold water en the head and oack ; stimulants and acids. Henbane. — Sympbfmj — Apj>carancc of intoxication ; ^JckneAj, Stupor, dimness of ■ '■ 'Illa- tion of the pupils, '»*— Emetics, with strong ^umdi-inis. a-, Mi^Miate of line or copper^ tartar emetic or ijiccac, witb ACCfDEfrrS Ar/D EMEKCENCrES. 17 IT, clfct; ^^V — 'Symptomt- 1. nou •«, maiuing, [ 1 colic fain*. diArrbira* b«^iiitUDit;> cuii^iiputtMn. Trait- •w<»l— \*U»rgw, Irmon-juice, or any vcgt^tablc Mia, frerfy; -.1, nics, wirm vf Silver.) : jumcli, ruu- ; bamctmics extreme ■ I my skin; small, frc- l^uUe ; rcspir.ition difHicuU ; '13. Treatnunt — Common ' ' A.irm wfttcr; irri \v'arm l>alh. pur* -AFmoN.— Avffi/*- vtmuting. pain in the stomAcn, ^ the V'wels, with violent pury- '. frcqucn! and irregular ;<; vumitint (if nut al- ' ' ■ L* of nauseating 1 emetics, muci- Mo.NK's Hoou -icmr — Nausea, violent vom- . vcrligOi cold sweats, dclir- !■-. Trratntfnt — Excite vomiting free enough) by emetics, large --» wxmi water, nioLisses and water, and chamumile leas, etc. ; acid ilrfAlSy Mlinalantv. brandy, ether, animonia, opi- Ma. li»x'xrAi.\ LavreI- — C)f great import- 9Xtiat\ *f boney mule from its flowers is poison- <XDL, oshI blf^ which feed upon its buds m win- ter »rc IlLcwivr poisnnou*. Symptt^ms — Ciiddi- *1,..1m,.[»v of heal and cold, sickness repeated vomiting and purg- '■nt and weak pul&c. extreme Tspiralion, convulsions, etc ;, mtidU^nou!; and nausca- ■ and water, !'_-rs, strong ;--. - .--. ^^.-. -..usiun, stom- ^{wvp. MfWATIc Acil>,— Ji/m//i?mj— Kx- trone tmUtioQ ; burning and sen^e of ^trangu- fafioo in iwillowing; discharge of shreds of MOCDift wcmbrane: swelling of thetliruat; dif- firaky of rwaJlowing and breathing \ >.kia cold apil covered »ilh dammy iwcal ; pub.c quick aMSj^Mll; Uninr niciiiTti.irio of tin- niout}i and fhruaf psrtial^ nt — Carbu- <a, chalk, or .n-l waLct, ashes and dk. oil, etc. Plaster ■>: tTOten dowTi to a paste n ; carbonate of soda, with rj elm. If iuffocatlon is '(C windpipe. MlRlATEOF yi — Pain, bnmmg, weight vcT'.igo, dimness of viiion, ring t, pain m the head, tliroMiitig in ,^,1...;. .- 1 ... . '- .fment . I '.lies, I the <-u:h pump; uputes in 'p TIM.— S>— //»A'*«r^ — kin, i--ions ; cd , cmet .xkhng the I ( usrtial! H* throat, hot cloths to the stomach and bowels, soothing and opiate clysters. NnnE. — Some- times token by mistnLc for sonic other salt. Symptoms — Intense pain in the stomach, nausea* vunutiu^. profuse purging, blotidy stools, severe colic pains in the lower part of the bowcJs, diffi- cult breathing, great pro^itration, fainting, con- vulsions. Treatment — Flaxseed ten, barley-wa- ter, molasses and water, tickling the throat, emetic!!, ojMutcs, stimulants, brondy. ether, etc Nux Vomica or Strych-ma. — i>ymp(cmi — An extremely persistent bitter taste in the mouth, muscular spo&ms, great rigidity, limbs tixcd and. stretched out, jaws spasmodically »hut, drowsi- ness. If the symptoms are prolonged, nausea^ vomiting, difficulty of rcipirnlion, asphyxia. Treatment — 'ITie Cannalts India (a variety of the hemp plant) has been rcccmmendcd ols on antidote \ emetics, to produce immediate vomit- ing ; stomach pump ; vinegar, and other vege- table acids, in water. OlL OK CFl>AJt. — SymA- Awi/— Heat in the stomach, followed immedi- ately by con\'uUions, with frothing at the mouth; Imlsation ceases early. The body is warm a ong time after death. IVeatmcHt — Vomiting to be exdied as early as possible by large draughts of warm water and other nauseating dnnks, by ground mustard-seed, and ticUing the throat ; use the stomach pump as early as possible. OlL OF Rt'E. — Symptoms — Drj-ne^s of mouth and throat, thirst, heat and pam in the stomach and bowels, headache and delirium. Treatment — Vomiting to be excited as quickly as possible by large draughts of warm water and ether nause- ating drinks, by ground mu'itard-sccd, ticlilmg the throat, emetics, acids, slumach pump. OiL OF Savin. — A])'»/^/.>mi— Headache, strong gen- eral excitemeni, delirium, acule pain in the stomach and bowels, nausea, vomilmg, purging, convulsions. Treatment — Vomiting 10 be ex- cited by copious draughts of warm water, mus- tard-seed, tickling ihe throat, and tmeiics of sulphate of cine or copper; acid drinks, muci- lages, stomach pump. OiL of Tansy. — Symp- tows — Heat in the stomach, followed imme<li* ately by convulsions and frothing at the mouth; pulsation feeble, and soon lost. Treatmenh— Vomiting to be instantly excited by copious draughts of warm water and oilier nauseating drinks, mustard seed, tickling the throat, sul- phate of line or copper, acid drinks, mucdagcs, stomach pump. Oil of Tar. — Symptenis — Si»ectly insensibility; laboriou-S rattling breath- ing; coldness of ine extremities; contraction of the pupils; sufliision of the eye; feeble pulse. Treatment — Vomiting lo be instantly excited by copious draughts of worm water, etc. OlL OF VifRioi-. — Symptffwis — Extreme irritation, pain, burning, and sense of strangulation in swallow- ing ; retelling, vomiting, discharge of dark-col- ore(i fluids and shreds of membrane from the stomach; swelling of the throat; diffic-uUv of swallowing and breathing ; cold, clammy skin ; ouick and small pulse. 1 lie lining membrane of the mouth and throat is prirti.illy destroyed, and is of ft white color. Treatment — Carbonate of magnesia, calcined magnesia, chalk or whiting, mixcii with water, soap, or ashes and water; lime from the pla«lere<i wall l>cat into a paste with water, white of cgps, milk, oU; pcthapi the stomach pump, btil with great caie. W wA- focalion is threatened, open \\\c ivm4\A^- OJ'JtJU.— JTj^m/A/iTM— Uiddiac&&, diovr&mtv^« «i « i8 DICTJO?rARY OF EVERY-DAY WANTS, I iCTisibility, stupor ; pulse at first qukk and ir- regular, and breaming hurried; afterwards breathing is slow and noisy, and the puUc slow A»d fulL In favorable cases there is early nau- aea and vomiting. Twatnunt — Excite instant vomiting by mustard-seed, copiout draughts of warm water, and tickling the throat ; give sul- phate of zinc (lo to 15 grs.) or copper (3 to 5) ; use ilie stomach pump early. Give strong stim- ulants, ether, brandy, ammonia, strong coffee and lea. Pour cold water on the head and back of the neck, and whip the skin, the palms of the hands, and soles of tlie feet with small cords or rods. Phosphorous. — Hot taste of garlic or onions in the mouth, violent pains in the stom- adi, nausea and vomiting, followed by great ex- citement of the arterial vessels ; convulsions. Trentment — Fill up the stomach with magnesia and water ; give emetics and nauseating drinks to keep up the vomiting. OxAi.ir Acm. — Gen- erally Liken accidentally from its rcscmblanra to Kp»om salts. Symptoms — Hot, burning taste in swallowing ; immediate and constant >'omiting, the matter thrown up being of a greenish or brownish color, and extremely acid ; somclimes. severe p.lin ; collapse; puke sm:dl, irrvguLir, and scarcely perceptible ; numbness and spasm>i. Tr^niment — Carbonate of magnesia, calcined magnesia, chalk or whiting, made into a cream with water, and administered freely; lime-water vith oil ; emetics, mucilages ; stomach pump. Potash. — Symptoms — Strong acid taste in the mouth ; burning heat in the throat and stomach ; sometimes vomiting and purging, with colic pains ; cold, clammy skin ; sm-tll, frequent fmlsc. Treatment — Vegetable acids, \-inegar, emonjuice, or tartaric acid in water ; emetics, clysters, opiates. Pmrssic Arm. — Symptoms — Instant sensation of weight and pain in the head ; nausea, quick pulse. In large doses, in- stant insensibility, stupor, convulsions ; loss of pnlftation, very slow and convulsive breathing. Trtatmtnt — Application of strong ammonia lo the nostrils, and stimulating lintmcnls lo the chest ; cold water poured upon the head and spine ; chlorine gas ; a dilute solulinn of chlo- ride of fcoda or lime. PoisoN Ivy. — A running vine which is found covering walls, shrubs, trees, and in meadows. This plant, by contact, and ujion many without contact, produces vie- lent ery»ipetatuus inflammation, particularly ^-ith ihe face and hands. The symploms are itching, redness, burning, swelling, watery blisters, and subsequently peeling of the skin. These effects are experienced soon after exjjosurc, and usually begin to decline within a week. Treatment — Bathe the parts freely with spirits of nitre. If the blisters be broken, so as to allow the nitre to I»enctrate the cuticle, more ihaa a single applica- tion will rarely be necessary. Another remedy is to take a handful of quick-lime, dissolve it in water, let it stand half an hour, and then paint the poisoned parts with it. Three or four ap- plications will generally cure. Another is to bathe the affected iwrt'i well witli sweet (or olive) oil, taking internally 2 tablespoonfuls 3 times a day. Anointing the fncc and hands with sweet oil will prevent poisoning by the i\'y. Poison DOf-wo«ii. — A small hut beautiful shrub or tree, from 10 to 15 feet high, having a dark gray bark, its smaller branclic of a lighter color, and its cxUeme twigs red. Ils effects arc similar to those of Poison Ivy, but more powerful. The Twisonous principle is most energetic during the burning of the wood. Symptoms and trcalmcnt the same as for the ivy. St;GAR of Lead or. Whitk Lead. — Symptoms — A burning, prick- ling sensation in the throat, with dr>-ne5s and thirst; uneasiness at the pit of the stomach; nausea, vomiting; colic pains, con»;ltPation of the bowels, ct)ld skin, feeble and irregular pulse, great prostration of (he strength, cramps, numb- ness, paralysis, gidtluiess, torpor, insensihility. Treatrnefit — Epsom or Glauber salts, (sulphates of raagneMa and soda.) mucilages, nftk, white of eggs, wheat flour with water, emetics; stomach pump. Tartar Emktic. — Symptoms — Nausea- severe vomiting, hiccough, burning heat and pain in the stomach, colic pains, violent purg- ing, small, frequent and hard pulse ; cramps, vertigo, fainting, and great prostration. Treat- ment— Tea made of oak bark or I'enivian bark* strong green tea, mucilages, warm drinks, opium* opiate clysters. Tobacco. — Symptoms — Severe nausea, vomiting, headache, sudden sinking of' the strength, cold sweats, convulsions. Treat- ment — Emetics, copious draughts of worm wa- ter, tickling the throat with the finger or fvathefi purgatives, acid drinks, stimulants, brandy, camphor, etc. Tiior.v Apple or Stramomvm. Symptoms — Vertigo, delirium, stupor, convul- sions, paralysis, cold sweats, feeble and irregular pulse. Trrettinent — Emetics of sulphate of zinc or copper, musiard-.seed, tickling the throat, slomach pump. WitlTK VlTKloi. or Sil-rHATB lit" Zinc — Symptoms — Hitter taste in the mouth, with sensation of choking; nausea and severe vomiting ; pain in the stom.ich and bowels ; purging, difficult breathing, quick and small pulse, coldness of the cxircmitics. Treatment — Albumen, white of egcs, wheat flour and water, milk abundantly, infusions of tea, oak bark, etc ; emetics, purgatives, and opiate clysters. POISOXOUS DKUGS, Labels fcr,— Very many cases of accidental poisoning would be prevented if druggists would print labels that would not only give the name of the poison and the dose, but would also give the anliiJule. A transcript fur such a label might be as fol- lows : UAUDANtIM — poison. Datf — For an adult, from twenty to forty drops. Should not be given to chUdren except in very small doses. AntiJote, — In case of accident, use active stimulants. Coffee, tea, brandy, and ammo- nia, THUNDER STOKMS, Safety During, I. The opening of the doors antl windows of house, or the keeping of them closed, will in neither case influence the passage of the electric current. — 2. Sitting by a window is not only as safe, but probably more safe, than some other p.irts of the house. It is, however, less safe tOi sit near the fireplace. The chimney, being Oi«; most prominent part of the house, is the poin6 generally on which the lightning strikes. Tlie best place is Xo sit or be as near the middle of the room as convenient. — 3. If in Ijcd, and the bed he as far as any other part of the room from the fireplace or its metallic furniture, it would [irobably be safer to remain in it during the storm.— 4. It is uAen recommended to go down stairs, it being supposed that a cellar, being be- low the surfiace ot the eortli, is the safest place of Acc/Dsyrs at^d EnfEnaEm:rEs, >9 I I t' c froin wit T it mu.\t be out of the ' louiU ; Oic -r, may ac- I he point III 's aic iricitv i (if)urs, av. %'■■ 11 lrecs» lo i li 1!i- uiuicr storm; but UiUly cx- Y wet; and if on hiKh ^jround »K^T.- ;;*t-n-- ^ ■- '■ ■■ ■■ :. ' ■■ '" tSJtt tlwTrlC ■- . k : 1 lie down, ia&icad of mainiaining •ii .lion. — 7. Avoid standing close to ■ij lutioUic txxiies, as lead pipes, iroa rail- ■tn, etc iOf/i-^M^' T-^-- .,-.,,...._. ^re, at firsl, diflkttb;, ^' the he*d, wUb (n-i ily; gradual tlofconr real iirmnc$>s, followed W(U&... .; and pain in the breast, ■■OiNlni^ t.> Uic lock. JvL-mcdics for the prompt ■ulpcnBUlcnt cure ofthiv disease are unknown. The «»m« lAn be cunlruUed by the u^e of cUurofom or ciher. taken into the stomach or I7 iahalabon. llic ImwcU should \x freely ■owj tivwairm- water injections. Rapid friction oTliic whole hiviy by attendants will be advan- tUBOVi. ' ! that the application of spirits •Ttwp- face and neck will etTect a Cfts** ijws are firmly closed, the <b- 1 will allow the jiaAsage of i»" ^. fooiJ in a fluid state can lie into the rectum. 11je»c r*- rv lo the nuurtshmeul of ihe pidcVt, coju CMS av' ' a the disease is •edml oommg on. : .-ces of soft wood BC plaoed between 1:.. .., ^.- .iud lower jaw, one oi <ai£ sadc« so that ihcy may be kept asun- s' AND WASPS,— h very painful, are not person, unless in the The sling of a bee, l«rt)«d at the end. is alwayi^ left in the ■bI ahoold, when pos^iMe, be carefully TtiU of a wi '.-d only, io tto dkey on rting moTv w hich a tree «aB»o«d». If, *Arr •' ' trmiad, tfae vound ' Am xr: _; will result. — 2. 'h V iiter. and ap- ^.lshed wing yW isiQc-iu «fl,w3l|nvY Sfai Cht w^ icxuU m a ccrUrn cure, bcc SUFFOCATJOy FROXr XOXfOUS 04SBS, S — RexBovc to the frub air ; di&b cold vinegar and water in the face, neck, and breast; keep up the ^varmlh of Ihe body; if uec- cssaiy Ai>ply mustanl poultices to the soles of ihc feel, ana try ai-liliciai respiration as in Drvwn- SUNSTROKE. — In every instance where one is found dinting in the street on a hot day. the fir^t thing is lo remove the person to as cool and !>li;uJy a ]>l(u:e as can 1« found, and, if p)ssi- blc, to where a draft c>i Air is blowing at the lime. Bvbtandcrs and mere curioiut iillcrs should be kept from crowding around. It should be iindervtocMl that there are two morbid conditions r&tuliini; from excessive heat. Thcw differ ' t in their iymptoms, and require a : different treatment. The hrsl of _.ars during hot weather, after undue ex- ertion on the part uf the person thiu affected. 'Ilic man is fault, jicrhaph unable to move, al- though he can generally be roused; he has a feeble pulse and a cool and moist &kiu. Here iherc is si- '■ - ' -- of nervous power, and re- lief is pi' icd by removing him to a cool, sna'i; , , I'l^'ing cold water or ice to the head, and adminutering iced brandy and water, iced wine and waler, or other stimubnu In the other and more fatal form of this aflcclion a dilTerent set of symptoms show themselves. Here the patient suddenly laJU to the ground, completely unconscious, his skin is pungently hot and dry, liis breathing hurried, convulsions are not uncommon, and, if proper treatment be not promptly resorted lo, death soon takes place. In this, alii^o, the patient should be promptly removeil to a «ihady nnd cool spot, per- fectly private, so that ihe crowd may be kept off without fail. His clothing should l>c stripped on*, and his whole bo<ly should be rubbed with ice from head to fool, and pieces of ice should be kept under the armpits. I'his should be steadily persevered with until Ihe patient is re- stored, or until a doctor arrives, or until it is plain that the patient is Iwyond recovery. THRO A T, f'i>nij^n BmiVs in tjit. — Persons are frequently in danger of .^ufTocation from fish- bones, pins, etc., which ^tick to the throat, llic moment an accident of this kind occurs, de- sire the patient to be perfectly still; open his mouth, and look into it. If vou sec the obstruc- tion, endeavor to seixc it with vuur finger and thumb, or a long, slender pair o}" pincers. If it cannot l>e got up, and is not of a nature to do any injury in the stomach, push it down with the handle of a spoon, or a flexible, rciund piece of whalcl^one, the end of which is neatly covcre<l with a roll of linen, or anything that may be at hand. If you can neither get il up or down, place six grains of tartar emetic in ihe patient's mouth. As it dissolves, il will make him exces- sively sick, and, in conbetjucnce of the relaxa- tion, the l>onc. or whatever it may be. will de- scend into the stomach, or l>c ejected from the mouth. If a p*"' hulton, or otner metallic or pointed body, nos been ^wallowctl, or pushed mto the stomach, make the patient eat plentifully of thick rice pudding, and endeavor to prevent him from goiog 10 stool for at least twelve hourv 30 DICTIONARY OF RVERY-DAY WANTS. APIARY. I I NATURAL mSTORY OF TffE BEE. — A community or family of bees i^ generally unitcr^tood to contain from twelve tu thirty thou- sand iiiilividuaU, ALiout nine-tenths uf the vhoic number are common or working bees, and the remainintj tenth male or drone bcc*. an<I at the head of the commonwealth there is a person- age who is entitled •' the quecu" or mother bee. The Queen, or the Mother Bee.— This imi>ortant individual di/Tcrs In her appear- ance and her functions from all the other mem- ber's of tl»e family. She is darker, longer, and more taper in figure than the common bcc ; her legs are longer, although her wings are shorter, and underneath her color is tawny or yeUowish brown. She is furnished with a sting like the working bees, which, however, she uses, it is said, only on very important occasionn. She is the motlier of ttie whole community; all the working Ijeea, ihe drones, and those intended to be future qoeens, proceed alike from her eggs, of which, according to some writers, she has sometimes been known to produce a hundred thousand in tine year ; a number not too Urge when new swarms arc considered, as well as the deaths and casualties continually occurring among the members of the hive. The mother bee not only ocimpics the maternal relalion to her immense family, but exercises over them an influence analogous to that of n sovereign, a cir- cumstance from which her appclbtion of queen is justly derived- On her presence depends nut only the prosperity but the very existence of the bee nation ; and with thi& influence cxerciiicd by the qneen herself, a corresponding instinct is in operation in all the then members of the com- munity, which may justly be compared with what we understand by llic term "loyalty." Ilie absence of the insect monarch, whether from death or any other cause, speedUy entails disorder, confusioix and anarchy ; all labor is ter- minated, and the bees disi^>erse. The Working BLts.— These arc distinct, both from the queen and the drones, being smaller, and having the charge of making inces- sant provision for Die wcU-bcing and sustenance of ihe whole family. Their dauy toils ore an il- lustration of what is called the "division uf la- bor," the value of which was unknown to man for centuries after the bee had been taught to avail herself of the system. Some of the work- ers occupy Ibeniselvcs in making tlie combs from the woi, which is a natural secretion ; oth- ers keep the eggs worm which are to prwlucc future members of the hive; others encage in fec<ling the queen and the larv.i: or y<.iung Dro<Kl; Others lake charge of the ventilation and clean- iing of the hive ; some lake un them the duty ol guarding the common habitation from attack, and warning its inhabitants of impending dan- ger ; ollicrs wing (heir way to tne &clds and S aniens, and collet with indrlatigablc industry le Carina and honey that arc so imperatively re- fuirrd. 7'U£ J?JtoA£ itfics:— Tliesc Are larger, darker. and more hairy than the workers ; they have no stings, their motions on the wing are heavier, and the sound of their humming so much deeper ' as to give rise lo their characlerisiic appellation. j The ilrone^ lake nu part in the process o( col- Icciing or storing honey, nor, indeed, in any of the various industrial occujrationa in which the workers engage. Neither their instincts nor or- ganization ailapt them to these ofliccs ; but Infi- nite Wisdom has called them to the i>errormancc of functions no Ic^-s important. S',>me highly m- leresting and marvelous instincts are illustratetl in the history of tt»c drones. They are, as al- ready staled, unt)ro<luctive — that is to say, they do nothing to add to the wealth of the commu- nity. As mere consumers, the drones seem at certain periods to lie regarded by the working bees OS an expensive as well as a useless class, only worthy of being destroyed or exjKlled. Accordingly, if the necessity of swarming ceases, and no royal cells are constructed, or the royal brood have l>een prcmaturdy destroyed, the in- stinct of the workcis prompts thcni to the ex- pulsion of the drones, against whom a fierce war i» declare*!, ending in their extermination. On the other luind, if the queen bee is forcibly taken from the hive, Ihe instinct of the workers leads them to spare the lives of the drones, who con- tinue to be boarded and lodged at tlie public ex- pense, in consequence, apparently, of the pre- sumption, that although the cost of their supjmrt may l)C considerable, circumstances may arise to render Ihe very existence of the community de- pendent upon them, SWARMINO. — The instinct that prompts these wonderful insects to Usue from the hive and es- tablish new colonies, is called into exercise when ll»e hive contains too great a numlwr of inhabi- tants, and llicrc is not a sufficient space either for breeding young bees or storing honey. The crowded stale of the hive renders emigration in- disi:)ensable, and arrangements are made for the important event. Koynl cells arc formed, and yi>ung queens arc anxiously and tenderly fostered m them, since without them emigration is im- practicable. In these circumstances the bees cease to gather honey, and a period of idleness occurs which terminates with swarming. The owner of the bees, therefore, must either multi- ply the number of his hives, bv allowing them to swarm. - ' ■ ^-v prevent tne swarming bv furnishir.;: ■ .icxommodalioii for bleed- ing and «.' „ ' -ncy ; for it has been found thai bees can be controlled perfectly in ibis mat- ter, divided as much as the owner finds d«?str- oblc, or swarming prevented entirely if he wishes it. Artificial Swarming. — This shculd be un- dertaken only when honey is abundant in the fields and the n'ghts warm. To divide them, have a liivc at hand of the same sire and pattern OS your others. Tlifn from four hives lake each two from ( ' ; in the new t plying tb. '■ with em; Tfccn mov. V .;. ^ouhave not a rod or more away lo a new place, at f,i.- .^v.«,„ .Kw ,-„- -'ood. This should n: day, when many ' These will corae < aid pliiiir, and find it <<trange; a> tirirf-t nnd y'lng h<?rs hatch- 4flii c^;., ■ r queen, will At ! remain work .t-^ ,...,,;, ,:.vi -,^ ,.,,. . ...^ jjroccis be repeated ercry two weeks untiJ you have 'irr! iii?fli.icnt increase. The hives from c combs and the ones M'hich V place, will lose so many Iwci [ think of swarminc. but will r up their loss, and \x l»ctter i, I.I I. ,Ti r .1 .ri Croni them. ide bees, and I iM.. — Iiumcflintcly after rm open the luves, (you "" r this, ) destroy cv- 'he end of five days .- .'.J the combs again, ! cell that may now ap- ' «avefl at first. But if :: queens is allowed to f .".'fore anything; is done, Um ic'iri t; .'AMiuiii.g will rise to such a pitch t&Jt jrou cknnot illay it, and the old hive may t. destitute. The best way is to make nil an artificial one lieiore or soon clh arc fUrtcd. Then at the end '•^y all cclJs but one, as above. of their lop ciigcs to receive the frames. Now nnil these pieces together, .nnd we have a bus '3lj' by 19 inches upon the inside, with neither tup nor tN>tlum. The bottom board is Ij*^ by 26 inches, is fitted inside the hive, the Inick tnd placed 4 inches from the bottom, forming an in- clined plane, and extending in front of the hive, making a cunvenicntalighliug booid for the bees. An inch auger hole is bored in each upper oir- ner of the iK'ttom bf>ard, and covered upon the under f.tde with wire cloth, for ventilation. A 4trip 13^^ by 3 inches is fitted in the aperture at the front of the hive. TA^ AfovahU I'rauus arc coch composed of 4 piece* — the top piece being I by l^i inches by 30 inches long; the end piece<i are 1^ by I inch, and lo^ inches in Icnph; the bottom piece i by )^ an inch, and 18 inches in length. The bottom edge of the top piece is beveled to an edge ; the end pieces niiilcd to it an inch from each end, and the bot* lorn piece is nailed on the end of these. Tliis gives us a frame 17 inches long by 10 deep, in- side measurement. Nine of these will go into the hive, leaving a % inch space all around, and Iwtwecn each frame. This gives us a hive hold- ing 2,295 <^ubic inches in the main npartmeiil. 'J he Cit I \ 1^ ongd cangi' in? i t «nI onl ssmI dt>«c \o tin wr tnrli in front. If a e two feet smiare _ .„ inward, ^o that no bee j .vay from the hive without fly- 1 I cA-ir'^e, prevent the escape of i-turn. ■nfiS — maybe pre- uij; ■. \< ■ '^c hive shaded- ird, except a .0, set in the ^t i r/ of the Hive should Ijc made 16 by 31 »i inches aiul 9 inche.s in depth; nail iij>oq top uf this a board 20 by 26 inches for a cover. Now wc have a cap which will fit over the lop of the hive, and Li held in place by strips an inch square, nailed upon the outside of the hive, ^ warms, clip the wings of the j an inch below its top. The form ol this hive is ■n yard" in front of the similar to that used by many of the most sue- with , ccssful bcc-keepcis in our country. Another Kxceijj:nt Beehive. — The prin- d)Kd object in making a beehive should be to moke it a non-swarmer, and seaire the largest amount of surplus honey m the best shape for the markol. This point can l»c attained by ih use of a device called a " queen-yard." m»le follows : Nail together strips of Imards to maki a box 18 or 30 inches s<|uare, by 3 or 4 inch r 4S hoars, And give, perhaps, a pound j deep, with a floor of thin Ixiards, except a i^trip 4 inches wide, which should lie of wirc-cloth, for sifting out dirt, and for ventilation. Fasten strips of Un 1 indies wide around the inside at ihc top, parallel to the floor ; and moke an opening in the side next to the wire doth, in the floor, c>:>rresponding to the entrance of the hive. I'aint the upper side of tlie tin some light color. In swarmin^-limc place this yard in front of the hive. Previously examine the hive, and dip the wings of tlie queen. When a swarm is disj-oscd to issue, all the l)ces arc obliged to pass through this yard, and the queen, being unable to fly, or crawl over the projecting tins, will return to the hive, where the bees will soon follow her. To prevent their raising a young queen which can ny. the hive must be opened and all queen cells cut out once a week, unless it is desirable to su- persede tlic old queen, in which case one cell nmy be left ; and after she has liatched and com- menced Uying, which will he in about 10 days hnd her and clip her wings as above directed. The old queen shoidd l)c rcmavcd just before the young one hatches. 'Die inside of the hive 15 simple, conjiisling of 8 niovuble frames, sup* I "'rted by a device which clear* them from any ;cnL The frames arc it by iS inches, inside, , osurerocnt, and arc hdil in place Vt-y ■! y'vetc liL'(.>p-iron fastened on the ouVs'vAc ot one o^ ^i upon ttic ifiMiic I end pieces, near lUc boUum, amlbcuv at i xv^ pMd Tkrot.. arr tim cu. :ary.— The proper ■ February, or ihe ■ ks have then ■ ; the combs ^'it of honey, saJety ami ease. a competent judge, n ays be relied on ; '-lertc with dby 1 I: lU ««cb a •A"ir(U, the number and that they are .m. may !:« safelv ut *- — >n th .dry: V u :rc I>rought home e ^^e fufuse, care being ind (mt Ironi the sltacks r " - - 1 , hr., Uyt. i« , ;-.r 1 1.15 will be worked, irtoving. —Take .any gooil, ■*ciit — and dress it • ' " !.e 15 . after i'UC iiul ^^ 23 DICTIONARY OF BVBRY-DA Y WANTS, ongtc to project iindcr the end of the ftamc % of an incli, to fwrni a sort of hook. Tlicrc should l>c space enough between the hook and end of frame to allow it to slip over a piece of hoop-irou fastened across the bottom board of llLe nivCt which has a slight channel cut under it to give the requisite room. One end of each frame being thus sccureil they remain perpen- dicular, antlarc kept at the righi distance Trom each other — ^ of an inch — by nails partially driven in the stdcs of the frames. There are va- rious otlier items in the construction, such as ventilators, etc, wliich I cannot take room to describe. At the «ides and top of the»c frames there is space enough to place surplus boxes of over lOO lbs. capacity, holding from 2 J^ to 4 lb-;, each. Top boxes arc placed directly on the frames ; side boxes with the partially open end^ against the main conih.s. If the honey is de- signed for home wnsumption, extra frames uiav be used instead of Iwxeri. A large Iwx, which \i joined at the corners with hooks, incloses the wliolc, and can he readily opened at any time. The space devoted to boxes in summer can be filled witli dry hay or straw, and the hives re- main safely on the summer stand during winter. Those who prefer to increase their colonies by natural or artificial swarming to securing large amounts of surplus honey, can use these frames to advantage by omitting the extra space designed for bpxes, and inclosing with a box just large enough to accommodate the frames, leaviiig suf- ficient room to prevent the bees from waxing the outside c*JmI>s last to the hive. Position of the Hives. — For an npiary, or even a single hive of bees, the Iwst position is a sheltered nbce on a low level, instead of an el- evated anu exposed situation, and as free as this- siblc from damp, noxious smells, and disturbing sounds. A plot of well-kept grass, or a sjwcc covered vriih dry gravel, i-, frequently very de- sirable. 'ITiere strems to be no definite rule as to the best position for the hive as regards the points of tlie conii>a>>s ; the bees liave been found to thrive whctlier their abtKle fronts the boulh, the north, or any intermediate (Mjiut. On this subject so much def>cnds on the locality, the climate, and various other considerations, lliat it is difliculi, or rather impossible, to prcAcril>e any rule of universal apijlication. CitASCiNG HiVJts. — The best lime to change bees without loss from eoamiun to movable frame hives is about the season of swarming, which varies with the latitude and climate. About the lime when swarms arc expected nat- urally, take the luve which you wish to transfer, and, blowing a little smoke into the entrance, remove it a nxi or more from its stand, leaving an empty box or hive in its jtlacc, into which the bees that arc out in the field may gather. In- vert the hive which you have moved, and put over it an empty Uix or hive, as near the s.'une size and shape as possible, and stop all holes or crocks between the two with gras* or weeds thai may be at hand, leaving no hole large enough for a l>ce to escape. Then with *.ticks keep up a hharp ilrummiiig on the bottom hive, at which tiie tK-es, alarmed, will fdl their s.ics with honey snd mount into the u]){>er hive. In from 20 10 lo minutes most of the l)ecs, with their ouecn, wdl be in the empty box on top. The lieginner need not fear driving too many ; let all go that will. Then carefully set the box containing the bees in a shady place, and take the old hive back to the place where it stood. While you have iKren driving, many bees will have come bock to their home, and finding it gone, will be roaming in and out of the empty hive in distrcsi. llicic will at once rush into the old hive when it re- turns, and gladly wlhere to it. Then remove it to a !<3cation some yards off, when, as it contains many hatching bees and eggs, the bees will at once rear a new queen to replace the one juit driven out. and in a short time be as prosperous as ever. Mow place your new movable comb- hive, with iti entrances all ojMni, on the old stand, and spread a sheet before it ; on this sheet empty the bees you have driven into the Imjx, and they will at once take up a line of march for ihe entrance of the new hiw; if Ihey gather there, brush a few in with a wing or twig, and iliey will call the others, who enter in a body antf accept llie new liive as their home. Food for Bees. — It must be sufficiently ob- vious tliat no artilicial fo«>ii can be so acceptable or suitable to the bee as pure honcy~the kind of nutriment which llie instinct of the creature itself induces it lo provide ; refuse honey may therefore, in preference lo any utlier kind of food, be given lo the bees whenever it is really required; but in many instances ariificial ft>od is supplied. In spring it is recommended by com- petent judges that even strong hives Iw fed, ia- asntUL'h as thev are stimulated by the increased temperature which the feeding occasions; but that there ought lo be no feetUng — unless there exists an unavoidable necessity for it — till the hive exhibits some degree of animation; for the l>ees often are leniptcu to go forth prematurely in quest of flowers, and numbers in this way perish, being unable to return home. As al- ready observed, honey furnishes the best l>ecause tlie most mitural clement, and it may very prop- erly be rendered more liquid by a slight naraix- ture of water ; but various substitutes for honey have Ikrcn resorted to, and by no means unsuc* ccssfuUy. Ilt:K Feeder.— An excellent bee feeder, and one not covereil, I l>elievc, with a {Utenl, is made thus: Make a wooden box without a bottom, somewhere about S by 10 inches, and 2 inches deep. Nail over the top a piece of ^ood muslio, Istving it loose enough to sag down in tlie mirl- dlc nc.irly or quite to the lower edges of the sides of the box — if intending lo use it on ihe top of box hives, it ought not lo hong down quite so low. Now you can set this feeder, muslin side uppermost, on llic top of a box hive, having opened the boles, ur directly on the Ions of the frames of a movable comlt hive. Pour the honey or syrup on the conc:ive muslin, and the bees will lake it from the under side. Cover the whole apparatus so as to secure it from rob- bers. Tasturage for Bees. — Districts of country where grain is extensively cultivated nie less fa- vorable to bees than ihosein which fields aWund* ing with wild flowers exist, and \vb«re clover peas, beans and similar plants arc largely grown'. The blossoms of fruit trees of all kiiuls, and ihe flowers of the broom, the furze, and ihc bram We, allaflbrd the bee great advantages for t Si collection of Iionev and farina Tlh. 1 - "^ too, in the neighborhood of On- V" P'an^mg, cus. the blue liepatica, W^ bla(l-'\^^u'* ^^ ^^' mignonette, is also foun^ (q ^^ "<:Ucbofe^ aac I "" It dry. ■ nct- i .. -. -..., .. ;(jL- sc- ic prcparatiun of honey ■ <> nutural supply »if the !l;in cuy reach o I the liule vessel most lie placeil nenr 1 so as lo t]oat on the [art nf it. The holes lU from which the bee* can . wilhuut the (Inngcr uf thdr r. itADOw, — Too much heat is iicvs ; they ought not lo be sun in Nuhry wvathcr. It r^rtrrmely irrilaMc, and cx- iifbcinjp more or ' It IS very im- %liikll Htttj l>c thfoM^ over the liivc. In uur ^fiiniaa ibe scrcrn is to be prrrcrrril. sis caa>>ing % mixSal tinde, and at tl > <- ]KTnntting sEclter ventilation. Or m dxcclknt 1 ■ .,... bi!LSt in thick i a uniform icm- H ;'• and he adds, .lipf.'O'.c ihat Ixx's cxpoicd to \he car1ie«tt and strongest ' \pcricnccd Ihc rcvcn»e. ' working, and the san wntikttion. Viiter tanwW '^" tlVtSltX. tvCTt'i :: IIER5. — Domestic fowls are ', and nisu some birds, fnim «)it^»£^tAck^ a:^ they ningv the fields at a di«- bsue fiwi the liive they cannot be jiroiectcd. AoMMm '' ' '" ', or blue tomtit, vilicli - < ftrtrds his ynung •wii^ iV . -..\id lo endeavor to iiiio the hi\'e its-elf. Mice aic often Tie, and even rata sometime* make litve. Slu^N and mails often bic; and especially in worm ,i,. ..... I. of wasps and hor- •m a: the bees. In all iWvr t ice can do much. W«»|m' ncu^ viigfat ii.- he tlcstrovctt wherever tteC «i!h; lAiectsofall LiiuK. «ucn as earwigs, wtftdUoe, uiu, etc. $>hoidil be cleared away. Ib • *t*r<U the hi*«s and *.unds f-T tln-m ought lo ^ kcfit ts c^n and n- WivniitAo Bth.s.— \ ma -.f v."-i":-n Voftrni:, ^r r ■ t- net ofdoorv. l- i t? i* ■■■ -i!,lc. i^ to miilt a ' u the Inimes winter passages , and the quilt ' rf well th cut !. In . add be ted to ' V, only in the with wire cloth, anil ' nivrriod and set on *f Itidl strips. I not be put into the ccllnr unhl cohl v_.„.„. . .:ncs on in earnest. A warm and pknisant day should be cho.'ren to put them out ajrain, for they will be altraclrd by the light and Ay out, when, if it be chilly, some will per- ish. Re.\ri>g Qleens. — Premising Ihat you ose movAbIc frames, make a numl)er of ^maIl tr.tm*^, as near 4 or 5 inches S'juarc as maj^ be, to jusl fit inside one of >-our large ones, till with clean worker comb — that which has been frozen i<. the l)es(, because Ihc eggs of the moth will have been thus destroyed — and put tlie larye frame containing thc^f " ■ -^ m the middle of some stock with a f>. 'mm which you \vish to hreed. Pr-i ■ iiic small boics on the pUn of a simple movable frame liivc, with loose lop and rabbeting for the frames, nnd just the iiic to accommodate three or four of them, \\1\en eggs have been deyrfjsited in the combs, set up one of your small boxes with them as a hive in miniature, nnd confine in it between a pint and quart of bees. They will immcdititcly construct tjuccn cells, and may then be opcnctl. In this way any number of queens may be pro- vided. How TO CH.S.NGE COLC^IES OF BLACK BEES TO iTAi.lAV. — Since the queen is the moiher of all the bees in the hive, and deposits all the eggs, it follows that ihcy will all be like her. If men the queen be taken from a colony of cumtnon bees, and an Italian queen be put there in her stead, all the eggs, thenceforth laiti will produce Italian Ikcs ; and as the life of Ihe worker Itcc is short, in from two lo three months the old bees will all have died cnt, and l»e replactrl in greater numl.icrs bylhc beautiful Italians. These Italian' (juecns are now reared for sale by scientific api- arians, and sent to any part of the world with perfect safely. If a pure queen purely impreg- nated b purcha.*ved and intrr.»ducco to any colony of black occa, an Italian stock is secured in the best and least exj>ensiv« way. The Safest wavto Introditce an Itauan Colony. — ^Take away the queen of the colony lo which the Italian is to be given. To fin<I her most easily, open the stand in llie middle of a fine day, when many bees arc absent from the hive. Disturb the l>ce5 as little as po^^itible, and have an a.ssistant to look on one side of ihc frame while you estamine the other. Look, first on the combs near where the bees cluster, as the queen is apt to l>e there. As soon as you have found and killed her, put the Italian queen, witli three or more of the bee> that come with her, into a wire cage which always accompanies her when sent, und lay this over the frames near the clus- ter, or, if l^c weather be cool, the cage may liC laid between two frames. Leave her there 4S hours, and then, without dtsturlnng the bees, withdraw Uic stopper, and allow Uie queen to go into the hive at her pleasure. BEBSn'AW To irJtittn.—lti March or April molt yellow wax without boiling ; then having several pewter di'-hes ready, dip the out- side Viollom of each di''h in fliir water; then dip^ ihern into the wax, and take uj) a very ihin plaM of wax — the thinner the better ; lake thorn off, and expose them uiwm the gra.ss to the sun, air, and dews, until incy be tniW-wViVc, Vutw^^ tljem t»flen. B££SIVAX^ To Bltach {Jiahan Mrlkod.y- ii mm ■,pAy J.M^''^ in ,^ r.c^^<^,,T.:^.e^>^- .-•rJlJl^^ -Uoni. ant >*'^^^^<^;?;:-^cAiMn-^.av^ ,\^v\V ^^""^.^s ^■"^''u^T^^^tver \'^f^s^c. ^- Y*^^^^^ -:;i>^^ ft*<4 >H- vbis tevo ^v..»irv'f-*\*"" ao^ itottft c.vi"LK;veS8:^ (^< ^^rt sS£SS^I=g5§ t\i^ ^^^\^;;_^v«*^ "'''^•TCo\a^^",^ce\\»T* 3^3^ 1.PE^ T»W ibc V\iivc ioux ilUc^ s^^SS- rtYV^^-^-^-^vbC \^f'^i. *ooA dc^^rcUv^'^^: oC'»^T^::;;,tcnnis^;:,r*ri^v, ,fcvc .c^v^.^^^^J^ ^^^^.^kft^ oC be ^^^^T^"d"ol\^^^^ .u" ^.'';'^^ dit^y n^*^ idcoi lOl «^oV"ns *"= *T0^e vrcaT.r::;.rV«vC« ed. »*. ric^' toy Vo^ vc ,ci- '^^ . rt\UCi*'. . _ idc '^•^^ "d^ ^»^^M">.i:caic SM?- -have*** _ .-rtVCtC^ ...t^\dC*-^ ^^^ sno« ':j-^v ,o u»- roots_^---ie o^^':;;;:jout« U ^-V.Tef'^.'-JgS ttlO^^^l'DO**' S^SSt ^-^i^^f '^'*"< ■ ""'^"- '^•* "^^ l^'^-'lwanno^^"-- .Vvon »t^ = ^-^vi^>'»^.„vA^^:;;chc. JV^A Vc\-^av«-'»:;'0.cf ^cii g^-^e »^ c->-^';i^^j:^^''5rv^ d an<- SW ^j^^ir^^^^^'^su:^ ll\c acncc ^°i:'?or-'-JS-v-^^-.>«^ ^^.to(c^;\,.^^ votny ,t\^ ,V\v ca^T econ"^"^^c ouUc^ pJ^ M*^^ 'It .. of r £r<Lt vaV. ^ c»\! i>H^& ftn^i ^a\ei\ i\\cs.iv\?»V<.cct^, i\'^'^-M\^*^"^^ DICTIONARY OF EV^ERY-DAY WANTS, The ycilnw wax is first mcUed in a kctllc, and then ii dipped out into a long tin vessel that will hold two or three galloiis, and which ha*, a row of small holes, about the diameter of a knitting- needle, in the bottom. This vessel is fixed over a c)'Under uf wocxl 2 feet In length and 15 inches in diamctLT, which is made to revolve like a grindstone, in one end of a trough of water, 2.% KCt in width, 10 to 15 feet in length, and j foot in depth. As the melted wax (alls in smaU streams on this wet revolving cylinder, it flattens out into a thin ribbon, and floats off toward the other end of the trough of water. It is then dipped out with a itkimmer (that may l>c made of^ osier twigs.) spread on a table with a t(?i> made of small willow rotU, covered witli a denn white cloth, and tlien exposed in this way to the sua until bleached. CARPENTER AND BUILDER, BUILDING HOUSES, Hints on.— l. Build solid, substantial foundations laid up in cement or mortar, with footing-course projecting 6 inches on either side, as this is a preventive against rats burrowing under the foundation and entering iKc lioase from the outside. PUister the walls on the outside flush and smooth with cement where coming against the earth ; this prevents the sur- face-water from percolating through the joints of the waJlsandmakingyourcellnr wet and damp. If it is a clay soil, and your house is situated on a side hill, sub-drain your cellar, lend tlie drain out to the lowest ]»irt of your ground, and let it discharge on the surface. If your ground slopes in all directions nway from the house, the above precaution is not necessary. — 2. Do not suprwrt the interior partitions to your house upon hncK piers in the cellar, with a limber girder running from pier to pier, and the floor-beams resting ihercon. This is very faulty construc- tion, as it admits of the shrinkage of the timber girder and liic floor-l^cams abnve it. producing setting and cracks throughout the budding. These interior partitions sustain full as much, if not more, weiglii than the exterior walls, and therefore should nave ei^ht or twelve-inch walls under all bciring partitions. Iluild these sup- porting walls up to the top of the flrtor-beams. so as to iwrmit the stud partitions above to rest directly on the brick-work, and thcrcbyavoid the shrinkage of the beams. AU stud portitiuns above the first story should, if possible, rest on the heads of the partitions beneath, thus again avoiding shrinkage and cimseoucnt sctlllng. — 3,. It is false economy to use liglit tloor-bcams. as their constant vibration when walked upon is ex- cessively annoying and unpleasant. They should never l>c placed more than 1 6 inches apart be- tween centres, and for ordinary spans should be least 2 by lO inches, and 2 by II and 2 by 12 ichcs for spans not over 18 feet. All Iwams )uld be thoroughly cross-brid^d, and all floors should be deafened. This deafening is not only for the purpose of deadening the sound, but it alao prevents any water tliat may be spilled on the floor above staining the ceiling underneath. It also prevents the rapid spread of fire. — 4. All ceilings should be cross-furred, the purp»)sc of which is to bring the ceiling to a true level and to prevent cracking. — 5. It is a very guod plan to have all doors hung on loose- juintcd butts, so as to allow of iheir Ixring easily liftcil ofi" the hinges, should they reouire at any time to be cosed or planed off. This is also a great convenience on occasion of an entertain- ment, as the doors can be removed and stored away, and the house thoroughly thrown open to the company. — 6. All first-class houses should have double floors. The first flooring may he of mill-worked boards, and the finishing floor (which may be of any wood desired) should not l>c^t down until the plastering is comi>Iete. and the base and casings to the door arc up; by adopting this plan a very thorough floor is ol>- tained. as wc avoid all tlie dirty and wet work of the pla.stcrcr, and the wear and tear incident to Ihe passing to and fro of the workmen. The ef- fect of the shrinkage of the base from the floor is also avoided, giving the work a belter finish. It makes a much more rigid floor, and ties the building together much better, to lav the second floor at right angles with the fir»t floor. — 7, AU '^vays see that the plastering is carried down to the floor, and by this means avoid as far as ikjs- sible ha\-ing any sjKice at the back of the base- board, wherein cockroaches ,ind other vermin may find refuge. Also plaster Iwhiml panel- backs, under windows, and where the sult-sjll rests on the stone sill, to prevent the cold air and snow from drifting in. — B. In wooden houses, be careful to have all of the cappings and tops to the windows and doors covered with tin, the tin to be carried up untlcrncath tlic outside covering or clap-hoarding. ^j. In conclusion, ])ut yourscu at the outset in the hands of a goo*.!, thnrou^ architect, and be governed by him in the mode of construaion. Listen to his suggestions, for he has had much more experience tuan you. Do nut desert him because he tells you candidljr what your building will cost, and go to oth who seek to persuade you that they can i>rodui the same amount of nxim at much less cost ; this can only be done by the process ot skinninff,^ which means leaving out those matters whidi are cuntained in the above suggestions, and very many more, all of which greatly contritmte to the durability of the house and the actual com- fort of existence within it. In this, as in many other cases, the best economy does not lie in the fancied saving of money at the outset, but in the adoption of wise plans. /iA'/CA-JI/AA'/NG\ Affiicaiion of tfu Ash and Smalt Coki of Gas Works for. — Mix from 10 to 12 parts of the ash and cinders with 1 part of lime, after having first taken care to break up the small pieces of coke, so as to be of no more than about 5 centimetres cubical size. Tlic mass is mixed with some water, and next mixed in a Do er4^H CARrEXrER AND nUILDER. I TV BmH, i.n I. sfr. I 6r having b«wnne sUfT enough, y a brick-nuUing machine. 'ItImm drrT'iny dried, and , • very solid »". 'u. oiid cs- TV few people, even he ^ mlvanlagc of wetting bricks Kf ' i/icm. ot, if aware of it, tfjo aCMa &t\, . tice it. A wall 12 inchc-^ ttoA* miiJl vf £"Od mortar and bricks well ttmkifi&f ht aUnngcr than one l6 inchc« thick - ^ ■ '^f this is, that if the with water, they will t.ir the moiFturc neces- I'ln ; and* on the contrary. ■ tirallv, and become OS solid ■ if the bricks arc take up all the .^ . . aig it io dry and •.-nee is that, when a "11 K tnken down, or uf ils uvrn accord, the muitor o much sand. t£./^, CkHitinj^ fiTT.'—X. Take of e cement ^ pnrl*, .ind of clean, It- mix witli fresh water thor- a gray or granite color, lifi',;; to the color of the ce- desircd, add enough •c to produce the color. red, lime may l>c used Care mubl be taken Uenti well mixed to- ^ ihc wK>h, the wall must '■sh water, then follow im* ' wash. This prevents ^' the water from the • -^1 for the cement I stirred during to be made as . veiiicnlly with a white- thul this cement wash it is admirably suited , lliat it ih nearly wa- [ l)e used to ulvantagc ~i. Sylvc^tcr'-s process ■ »m external walls, is ^ Ifiliniltou &ud very cffectuaJ. It con- ^~ ■■Dg tw" WB»hc» or solutions for cover- ills — one ojmposcd of I one of alum and wa- . ..ii- : ji^ of a lb. of iroap and \^ a lb. of alum to 4 h Mib^t-nrc-i to be perfectly ' ing usctt The ■id dry, and the ; be below 50* >n» arc to be ap- : be laid on M'hen 1, taking care not 'rk. This wash liecome dry and .v4»h is a{>plietl, same manner as 'i.l.-r the bricks VcDCtkri If a mj u|^:k •Mh the c«o»e &: UUCK Aft uift Ik.- «u2i Wiiih. 1 iUltncL lir^5iroaf. .. : . <rns fozat or ^■ •o«p oil T»r .,r, vkkJi tbcwi'l br ap; urc. _4 «dhk .nn^; brick (ircly • dc- 1 fire W «uaos>»«d« UuB U buUi tiy llie ^idc vf ihc 1 fireplace, in the house. A cood brick oven for tviUmg bread, pie<i, and cakes is worth all the ranees and cook-stoves thai one could store in his Kitchen. In such an oven every Ihiri^ will be baked just right, above and 1*Ioh', through and through. After a foundation li.is lion pre- pared, let two courses of hard bricks 1* Liid for the bottom of the oven. Then huild the mouth and part of the sides, until it is desirable to be- gin to draw the sirles inward, when sand or mcl- Inw enrth may l)c placed on the foundation, ami the surface smoothed off and prcsscil <lown to the desired form of the oven. Now Icl the brick work be built over this form of sand. Let two courses of hard bricks be laid over the form with the iK^t mortar. Aflcr the last bricks have been laid the sand maylx removed, Tlic bricks shoidd l>e K(uikc(| fnr several hours prrvioua to being laid, 50 that thcv will not absorb the moU- Inre of the mnrtar untd il has set. Svich on oven will cost but a few dollars. Many people can collect a sufficient number of I004.C oniki ami pieccis arounil their dwcllin)n (o build n brick oven. Besides this, any intelligent man, though only half a mechanic, can build such aji uvea alxiiil .-Ln well lis ,1 mason. BA'ICA' BL'/LDIA'CS, Hmv M Paini^—Txi T)rc%'CTit the disintegration of exterior brick sur- tacca, caused by moi&lure of the almoi<pliL-rc and change of tem|wrature, paint should \vi usttl to cover the surface; and it must Ixr burne in mind that paints arc durable mainly because of the water-proof quality of the oil in whJch they are used. The natural pigments — called ochres or earth -pain Is— do not m any ticgrec act upon the oil ; while others, as white leads and tlie chro- mates of lead, do affect Uie oil chemically, and impnir in a measure its tcnadly or water-proof quality; for these reasons it follows that the nat- ural pigments arc not only ihe most etonnnjicfll, but ine must durable, fur painting brick hciu>es. It has l>ecn demonstrated that tlic most durable paint for brick jiainlmg is a mixture of finely- ground French yellow ochre, mixed uilh on equal quantity, by ^* eight, of .American white zinc. The color is a soft shade of buff, most pleasant to the eye, and permanent to tlie last degree, both in color and m:iterial. Venetian red, an ortificial t<hre, or red oxide of iron, is in common use ; but it does not bold oil like the yellow ochre, and makes a coating far less water- proof. It is a seemingly durable paint, because the stain which it imparts to a porous surface re- mains long after the oil has ticen wa.shcd away. It cannnt be used with white zinc, because of the unsuitable phik tint which it produces, and be- cause this pi|TnicnI, (Venetian red,) when tinted with while. Itccomes highly fugitive in color. The cnndilinn of the wall is also very import- ant in jxiinting brick surfaces. The work should be done in dry, warm weather, when the moist* urc which bncks absorb during the winter and sjiring seasons has dried out ; otherwise the paint will not !« apt Io adhere lenatiously, but will scale or (Ktl off. The joints in the stone coping on brick walls require constant looking after. Thc^ic should l>e made alisolulcly imper- vious to water by the appbcalion of a most of soft paint-skins both on the top and edges; and when this hardens to the pomt of cracking, it should be removed and renewed. MmVax MivV ccmenl for such purposes arc a,Hog5:>\\«t uvc\cs,*. Tic Jwijjl, too, bclwccii ihc wail smd \lxc <cwv^t 06 VICTIONARY OF EV^RY^DAY WANTS. underneath should be well filled with paint- skins before piiinting ; for, no matter how wa- ter-proof the surface may be, if the water be al- lowcU to percolate through tlic joints in the co- ping, tlic integrity of the wall will be de- stroyed. CELLARS^ To Keep from Fnezing. — A novel plan fur ihib purpu.se is to lake either old news- papers or coarse brown paper, and with a strong size paste tlicm four or five thickne»se!4 down thoroughly to the stone walls of the cellar and to the bare joists overhead, leaving an air space between them and the floor. Before pasting, it will be belter to sweep down the walls and joists thoroughly. It mil not be neces&ary to press the pajjcr down into all the depressions of the wall ; every air space is an nuditional defence against llie cold. If this plan is adopted and carefully executed the celhir will be frost-proof, even if it is left unbanked. CUfMNEYS, To Jiu/U.—^vcry chimney ought, if practicable, to extend clear to the lK>t. lorn of the cellar, and rest there on a substantial foundation, coveretl with a broad, flat slonc, tu Crcvent the absorption of dampness by the ricks. Tliis will not only prevent accidents from fire, but will prevent the superincumbent weight from injuring the wall in any way. More than this, when a chimney rest* on a foundation in the atUc, or even in an upper room, during long and severe storms such a large volume of water usually falls directly into the chimney that Ihe bricks at the l>ottom l»ccomc thoroughly sat- urated. Consequently, the surplus water boaks down through the wall below ; whereas, if the chimney hncT extended to the Iwttom of the cel- lar, the wnlls would not have been injured by the great fall of rain. ily builiiing chimneys with double walls, leav- ing an air space between them, an excellent means of ventilation is secured, from the top or bottom of rooms, as desired, by inserting venti- lators in the outer chimney. The heat from the inner, when fires arc used, will always moke a good draft upward. To build a chimney so that it will not smoke, the chief point is to make the throat of the chimney not less tlian 4 inches broad and 12 long; then Ihe chimney should be abruptly en- larged to double the siie, and so continue for 1 foot or more ; tlicn it may be gradually taperetl off as desired. But the inside of the chimney, throughout its whole length to the ton, should be plastered very smooth with good mortar, which will lurden with age. If salt is mixed pretty freely with the mortar use*!, moisture enough will be imbibed to prevent the soot from adhering. Tlie area of a cliimncy should be at least half a square foot, and no flue less than 60 square inches. The best shape for a chimney is drciilar or many-sided, as ginng less friction, (brick is the best matcri.i1, as it is a noncon- ducLor,) and the higher above the roof the bet- ter. CJ/ZAfyEYS, RftWi/v for .Sfflioimp-.— From experience it bos been found lliat by the use of fine wire gauze of from 36 to 40 wires to the inch, as a screen blower, or guard, judiciously applied lo registers, stoves, ranges, or stove doors, little if any smoke will come into the room. Tl»c atmospheric nressurc prevents the smoke entering the room llirough the gauze, and if applied imnicUiatcly to ihe fire more smoke will be consumed than by any other means. In that case the wire should be kept ttvo inches from immediate contact with the hot fire. COyjiRI.VG BUIIJyiNGS, Pfu/'j Compo- sifian for. — Take the hardest and purest lime- stone, (white marble is to be preferred,) free from sand, clay, or other matter ; calcine it in a revcrberatory furnace, pulverize and pass it through a sieve. One part, by weight, is to be mixed with two parts of clay well baked and similarly pulverized, conducting the whole opcr- ation with great care. This forms the first pow- der. The second is to be made of one part of calcined and pulverized gj^isum, lo which is ad- ded two parts of day, ttaked and pulverized. These l\vo powders are to be combined, and in- timately incorporated, so as to form a perfect mixture. When it is to be used, mix U with about a fourth part 01 its weight of water, added gradually, stimng the mass well the whole time, until it hirms a thick paste, in which state it is to be spread like mortar upon the desired sur- face. It becomes in time as hanl as stone, al- lows no moisture lo penetrate, and is not crocked by heat. When well prepare<i it will lost any length of time. When in its plastic or soft state it mav be colored of any desired tint. DARKROOMS, 7h Lii'htnt,~li ihe glass in the window of a room — the darkness in which is caused by its being situated in a narrow street or lane — is placed within the outer face of the wall, as is the custom in building houses, it will admit but ver)- little light, what it gets being only the reflection from ilie walls of the opjKisite houses. If, however, for Uie window be substi- tuted another in which nil the panes of glass arc roughly ground on the outside, and flush Mth the outer wall, the light from the whole of the visible sky, and from the remotest parts of the opposite wall, will be introduced into the apart- ment, reflected from the innumerable faces or facets which the rough grinding of the gloss has produced. The whole window will appear oa if the sky were beyond it, and from every point of this luminous surface light will radiate into all paits of llie room. DOOR-STEPS, of G.«r«-/f.— Make square boxes at the door where the steps arc wanted. Then mix up coarse gravel or cement and make a mortar or concrete, mixing m cobble-stones, and fill the boxes or moulds. After a time re- move ihe moulds, and place boards on the steps for people lo walk over till the concrete has thoroughly liordened. If rightly made, these cement steps will remain h.ind and perfect, and neither the frost nor weather will injure them. They should l>c made in the spring of the >"ear, so tnat they can have the summer and laU to harden in. FLOORS, Oi7ri/.— Oiling improves a floor in several ways. Grease-spots, of course, will not affect the wood thus treated; and much less scrubbing than is necessary for a plain floor will suffice to keep it clean. Moreover, the appear- ance is improved by the oil. Many of our na- tive woods, prepared in this manner, l>ecomc positively h.indsome. Finally, it gives the sur- face a harder texture, which nukes u wear longer and more uniformly. Paint costs more, lakes longer to dry, and wears ofl" more easily, since it simply forms a crust or coating upon the surface; wnilc oil pen- ctTBles the wood. Henpe an oiled 6oor looks M* (kAar. swi n Iwmed mcnva i - Tn nrvpsrc a liMOU vu, or ' whb smuk Mscb otik' the liav'a work '— nail)' if a little ^ Df umber, or . manner, take raw oil, nut ofTciisivc in : mix it. if deiircfi, color as those nien- 1 uith A common , so that it will 1c surGice, and Innc at night« c will be rcaily ' '■ . ilic |.ccl 10 U sul: «: of VJ.. ; •&«■'. ttiedikkne». aoMT brash. ftnoA to tbe fl> ' 6abh »i it t-c.ijr*^ ' ' -'the -real ic tioor is tir^t fi!!e*l up with 1 cnalk or mwan ; »Bcrv\ o to 65**, «r ttle rii4fknr\-. ■ . i-y inrani nf r is to be im- nl of the water- ire to be given until !rtr<I. A Mill higher (T the last ■ttlicnl to Lcnt sub- and mix- ' 'r<)iiuiry ihickne^s of r how many lumps or U:crr jrt'. in' it nn about 4 inches dcki let H lay 24 lii'iir^, and then stomp il «r^ -. i,^.«^ t.i.wi ..( vrcxhl 3 or 4 times a <lay VBtil '!• It will be found to l>e to^' , lliui ccincnt, and will not OIK (. / ."- BatrmeHts. — ^In the prepara- "' and underneath ifrmed an "air .... Tlic airing of tificjr IS procured at the cx- of th^ upi)er surface, and *■ itself; for the :.ce against the ' -I^ way be- osements, . the ground , on which the joi&is tay an inch or two ' - to enter, lUt all VCT- ■■■ lime. iiijde rAry. 1 a &ijuaic 01 10 ■re are rrry few buUd^ai^ fiLuititial 111 i k aboniiaAi. it i-s 4 tin 5 tioMS (Jbonirr thin Atone. ji>:] in> to elbsT. f*rt»p(WlJon* ibr mixing r To 8 barrows «f slacked lime well del- uged with water, add 1 5 barrows of sand, (do not use ri^tir or beach %and, as I have ob^CTved thus will absorb damp;) mix these to ft creamy (insistency, and then add 60 bairow^i of coar&c grovel, wnich must be worked well and com- pletely. Vou can throw stones into this mixture of any shai>e or slzc, to 9 or 10 inches iu diam- eter. Fonn inouldit for the walls of the bouse by fixing boards horizonlally a^^nat upright stanthirdh, whidi must be immovably braced, so that they will not jneld to the immense pressure of the material a.^ it settles ; set llie st;i:iilards in pairs arountl the building where the walls are to stand, from 6 to S feet apart, and so wide that the inner space shall form ibc thickness of the wall. Into the mould* thus formed throw the concrete material as fast as you choose, and the more promiscuous the l>etter. In a short time the material will get as hard as the solid tocfc. If the gravel is free of dirt, the sand also clean, and the weather dry, the walls can be rallied one fu«)t each day, if yoa have help to do that amoant of labor. Some prefer to make the (Travel and sand into mortar and press it into briclU. and then lay into walU ; but the wall mu.'tt be stronger if hud up solid in board frames mode to raise up as re- quired. Many persons argue for the eight-square or octagon house ; but I like the scpiare form much the best, carrying up the hall and main partition walls nf the same material. The cighl-^qtiore liouse looks like an old fort or watcr-tanki and is very cxf-ensive to finish, costing much more than the some room with square angles ; for me- chanics cannot put un cornices, outside or inside, in less than double the time required for making the common square mitre. HOi'SKS, ir/irH to /Vi/ii/.— Repeated ex- periments prove that paint applied between No- vcml»cr and March will last twice as long as that applied in warm weather. Hie reason is that in cold weather the component parU of the jjainl form a hard substance on the surface, at hard al- mob.t as glass. But in warm weather the oil penetrates the boards, and the point soon wears off. HOUSES, CkfiUe of Cohrfor.—'Wxe choice of color for country bouses requires the exerdsc of tTste, Judgment, and an eye for tuumoniou» combi nations. Il is laid down as a rule by Cal- vert Vaux, that c\*cry building require^ four tints to moke it a pleasant object in the way of color. '*The main %to1Is," he rem.-u-ks, ** should l>c of some agreeable shade of color, the roof-trim- mings, verandoii, and other wood-work, being either of a diflerent color, or of a different shade of the same Cfilor, so that a contrast, but not a sharp one, may be established — a third and fourth color, not widely different fiom the other wood-work, should be applied to tlie winduKtrs, blinds, etc" The jjrratcst defect in the generality of coun- ;:j(s is the tiMi frequent use of white. ii.st deddctlly olijrclionablc cul^r is r..,i ..r \\,isc brown-stone tints, ap- ■ ctilor, whidi arc so fre- . . >ustruction uf town dwell- .nij> The simplest practical rule ia the \iAh^XVY\\^ c^ iaclory, and \cV \W 28 DICTIONARY OF EVERY-DAY WANTS. of the windows, cornices, etc, be painted sev- eral shades darker of the some color. LIGHTNING ROPS, Ilaiv to Errct.—t. The rod should consist of round iron of about l inch in diameter ; its parts, throughout its whole lencih. should be in perfect metallic continuity, by being secured together by coupling ferrules. — a. To secure it from rust the rod should be coaled with black paint, itself a good conductor. — r It should terminate in a single platinum j)Ouit. — 4. The .shorter and more direct the course of the rod to the earth the better ; head- ings should be rounded, and not formed in acute angles. — 5. It should be fastened to the building by iron eyes, and may be insulated from the^e by cylinders of glass, (I do not, however, con- sider the latter of much importance.)— 6. Ilic rod should be connected witn the earth in the most perfect manner possible, and nothing is better for thi.s purpose than to place it in metal- lic contact with the gas pjpcs, or, better, the wa- ter pipes, of the city. Tnis connection may be maac by a ribbon of copper or iron soldered to the end of the rod at one of its extremities, and •wrapped around the pipe at the other. If a con- |jiecUon of this kincl is impracticable, the ro<l should be continued horizontally to the nearest well, and then turned vertically downward until the end enters the water as deep as its lowest level. The horizontal part of the rod may be buried in a stratum of powdered charcoal and ashes. The rod should be placed, in preference, on the west side of the building. A rod of this kind may be put up by an ormnary blaclcsraith. ITxc rod in question is in accordance wHth our latest knowleuge of all the facts of electricity^ Attempted improvements on it are worthless^ and, as a general thing, ore proposed hy those who ore but &li|{litly ncuuainted with the subject. LIME, to Hum, H'tth<}ut a A7/»,— Make a pyramidal heap of large lime stones, with arched lumace next the ground for putting in the fuel, leaving a narrow vent or funnel at the top ; now corcr over the whole pile with earth and lurf, in ■the way that charcoal nenps arc covered, and put In the fire. The heat will be more completely difTiucd through the pile if the aperture in the lop is partially closed. This produces a superior article of lime. MORTAR.~-^i\iQ\i of the mortar used in building is said to Vkt imixrfcclly made. Four parts coarse and three parts fine sand, with one part of quick-lime, well mixed with but Utile water, mokes mortar which soon becomes as hard as adamant ; resisting all atmospheric action as durablyas the material it unites ; ami with the Addition of a portion of manganese, it will harden onder water. MORTAR, HYDRAULIC— kvL easy way of making hydraulic mortar out of ortlinary lime con-Msts in adding to burned lime as much water as it will take up without becoming pasty, and allowing it to stand in heaps for o days, and swell up. It is then passed through a wire sieve with meshes aliout tlic fifteenth of an inch in di.imcter, for the purpose of sejaraling the Kird jiarticles. 'ITic residuum of preceding sift- ings, tliat liave been cxjioHed to water or moist air, are to be rubbed up and added to the mass, ihc whole to be well mixed together and then piled up in heaps, protected from roin, till needed. It may be preserved thus for years, ready for use at any moment* PARTITIONS.— Thcte is nothing so con- cerns the actual strength of a house, internally, as those division walls which are called *• parti- lions. " They relieve the external walls of much of their burden, and, more than that, ihcy act as braces or binders for the whole skeleton of the house. Even the roof is dependent in a very great degree on these partitions, as it is owing to their presence and strength that (he general con- strucuon of a dwelling is more or less strong. In view of permanency, partitions should al- wa)*s be well braced, and the braces so disposed as to throw the superincumbent weight naturally toward the walls. This office of Ihc brace is one on which its utility chiefly depends. Economy is a reason for the employment of the brace in parts of Europe, and in all countries where lal>or IS scarce and dear; for it affords a chance lo use up stuff that might otherwise be wasted. Par- titions, after being put up, should be suffered (o remain exposed for a sufficient time to the action of the atmosphere to give a chance for shrinkage Ijcfore lathing and plastering on them. The shrinkage of the joists on each floor, though but one-eighth of an inch, is considerably incTcased in the partition up through the house, where the joists lie on the partition -heads ; for onc-eigblh of an inch on the ground floor mokes a quarter of an inch on the next floor, and so on in the same muliiplj-ing ratio ; for this reason some haildcrs have considered it more arlvisable that partitions should have no sills, but the studs be carried down between the joists, and framed into the head of the partition immediately below. Al- though this is correct in theory, nevertheless the sill is advantageous as making the partition modi stronger. This, with bridging, is apt to make strong partitions. Wlicre a partiiion is to be framed so as to have a door leading from the stairs into the drawing-room, and also with fold- ing or sliding doors between the front and back parlors, or other rooms, the head of the parti- tion in this case should be well trussed widx oak, having a straining beam in the middle, two queen posts, and two braces, with lead at the abutment joints; these pieces are then to be forced together with bench screws, and kept in ihyir places by wedges passing through the aux- iliary heads. Some authorides think that all plates and cross-ties of such partitions shouUl be made to camber very considerably, the cun-c gradually increasing as the stories ascend; and all tbc flu4.}rs, cedings and door-heads should conform to this camt>er, which should not be less than half an inch on ahc first floor, and an inch on the second floor, and an inch ami a half on the third floor, and so on in proportion. If this precau- tion be not taken, in less than two years (think those authorities) the floors and ceilings must fall out of level at their centres, as much both from llie shrinkage of the timber as fi^nn the strain upon it from burden. Tlic door-jambs fixed in such partitions invariably strain out of square at their angles, more or less, in propor- tion to the dryness of the timber, the skill exer- cised in trussing the work, and the degree of burden cast on tne partition. Tlierefore wl such jambs should have their heads fixed somewhat out t>f level, so as to settle permanently lo a cor- rect square form, instead of being level, so as lo out of square. In general, y above the floors should be settle permanently plates immediately CARPENTER AND SVTLDER. n Oiniltetl, as the more horizonlat limber there is, the mure shrinkage there will be. and conse- <)uenily the mure settlement ; and £ls such plates mutily rc']uirc to Lc cut through for doorways, they arc rarely of use as ties to the work. Un- der eacii end uf each truss a granite or any hard tone templet, 3 or 4 feci long, sliould be set ; " e*e should be strongest and longest where the u&se& act with most energy. It may be added to thi<». that in many houses, as at present built, the shakihess of all the floors U caused by the celKir having no partitions, al- though its ceiling sup|)orts all the partitions and Staircases of the whole house. \\ c have often rrccted this etilirely by placing cross-beams jj props m the cellar under the l)cam-s support- g inc partitions, and, as nearly as possible, cx- •cxly under the partitions and staircases thcm< dves, and by wedging tliese props up till they raised tnc beams one-half or one whole and even more, if necessary. Floors hich were so shaky before that they vil)raled every step, may sometimes be made solid and rm in this way. Uf course, the effectiveness f the remedy depends a great deal on the man- ' in which the nouse wa-< originally builL rdSTES'/XG, n'alls and CtiUngs.—VtX' care shouKt be used m selection as to the ' -ri I length of the hair to be used in the \ ceilings, and also as to the substance t , which should in all cases Ijc double. nhe piaster should be laid on with the minimum thickness, a point much neglected. With regard to the quality of the sand, it can- not be too good. Sand is apt to make the plas- ler too •' nhort'' only when there has liecn too ULii employed, and ihat with weak chnlk-lime. is im|>ossible Ihat the admixture of luamy th iu any proportion can benefit anv descrip- of mortar or plajitcr, and therefore clean must be preferable to cither pit or road , for loom in any shape is detrimental in on to its amount, word with regard to a possible substitute ■, B5 hair is bwroniing every day more dif- lo obtain. In the pulling down of portions work for the reparation of the Lollards* 'ower at Lambeth Ulely, some plaster of re- hardness was found ; it was far supe- any of the rest, and upon examination vcred to have been mixed with chopped w (recognised by sever.-d of the heads had been mixed up) instead of hair. This ter was wonderfully sound and firm. Possi- Icscriptions of straw might be found suiubic for the purpose, and at any rale 1 be quite worth wlulc making some cx- enu on this subject Having obtained a really good plaster to work Ih, il IS much to lie wished that it might be ' ' in a somewhat more solid and durable than is usual, and that instead of flimsy under the joistt ur on each side of to receive it, short pieces of wood &xed in between the joists or quarters, and pUster uowelled on from front and back, so eocnpletely to envelope these pieces of wood. 'lU means the plastering on partitions and (« would not be merely suspended coats, integral portions of the structure, which, 1 dry, would become almost imperishable aftd tncnmbustihlc. Thus, instead of being iSuBS/, iU-cvoncded things, inviting Ere to de- stroy them, and the means of conducting that destroying clement to all the other portions of the building, they would be, a£ it were, thin vertical or horizontal shields to prevent fire from spreading and touching the limbers. PLASTER OKXAMEiWTS, Citmpoiititm for. — Molds for casting plaster ornaments for ceihngs maybe made of a composition composed in the following proportion : Rosin, ^ of a lb. ; tyiow, yi a lb. ; beeswax, 6 oz. The object to be copied is first oiled, and this composition poured upon it until there is enough when cooled to make a strong mold. Or a moid can be made from plasler-of-Paris itself, by pouring it upon the ODJect to be copied. If the latter be wood or metal it should l.>e well oiled, but if it is also mode of plaster-of- Paris it should be moistened with water, but no drom must stand on it. The plaster -of- Paris may be colored, while being mixed, with oxide of copper (dissolved) for blue; Mrith ashes for pearl gray ; with the vari> ous ochres for red, yellow and green. Red and yellow oxides of lead are used ior red and yel- low colors. Real mastic is made of say 14 parts, by measure, of clean, sharp sand ; 14 ports, by mcisurc, of pulverized limestone or marble dust; of litharge one-fourteenth in weight of the united weights of the sand and stone, and one-seventh of the whole weight of the three in lin-seed oib The sand, marble dust, or Umestonc powder, are well dried before mixing. Then mixed into a mortar or plaster and applied to an oiled sur- face. ROOFS, Composition for. — ^Take I measure of fine sand, 2 of sifted wood-ashes, and 3 of lime, ground up with oil. Mix thoroughly, and lay on with a painter's brush, first a thin coat and then a thick one. This composition is not only cheap, but it strongly resists fire. koOFiNG^ A Chtap.^Y\x%\. cover Ihc roof with ordinary tongued and grooved floor-boonb, the same as you would lay a floor ; then take roofing-paper, to be obtaine<l in anv large toim or city, and cover the boards with that, to be laid on as shingles are hud, to lap over each sheet about an inch, and fastened down with large tacks. Over Uie paper spread raw tar. Raw tar is that which is not heated to render it thicker. It can be spread with a trowel made of a shingle, about tnc sixteenth of an inch deep. Next take a sieve, fill it with sand, and sprinkle as much over the tar as it will absorb, sifting on the sand as each course of tar is laid on, beginning on the upper side of the roof, ftbout half an inch thick. Such a roof should have a slight descent — say I foot in 12, more or less; and the inr shnald be laid on when the heat of Ihe sun will «ni cause it to run out of its pbce before the sand is put on it. A mortar made of tar and sand, like a thick paste, will slop any leaks in roofs, especially around chimneys, that can be covered by il. ROOFS OF TfA\—VQt a flat roof, tin is, beyond question, the most economical covering that can be applied. If not neglected, it is ab- solutely indestructible by external influences, and will last a hundred years, in as good condi- tion .IS when first laid on, if kepi well painted. Tin on a house-top should be well painted once in 4 years. For roofs, light, cool colors arc preferable, be- cause tlicy rclTccC the worm rays of light, and DICTIONARY OF EVKKY^DAY WANTS. Ihereby lessen the expansion and contraction of the mclal, and the shrinking of the boards un- derneath, and so le*^scn the liability nf the tin lo crack in the &eams. The tcmi>eniture of attic rooms in summer will be maleriolty li^wcr if the roof be painted with a light rather than with a dark eulur. The writer has learned, from long experience, that the finest French oclirc i« the most econom- ical pigment that can be used for that purpose. If, as IS sometimes the case in country bouses, where the roof is a conspicuous object in the or- chitectute of the building, a dark color be indis- pensable, the use of pure Venetian red, <!ark- ened with lanip-black, is recommended as the most durable and economiaJ. If, by some pro- cess, the oil used in roof-painting could l>c pre- vented from becoming hard and brittle, it would be a great gain. The poorest oil-paint, however, is better than neglect ; and the l>cst economy consists in keep- ing tin entirely and thoroughly protected from tlie corroding influence of dampness. Old paint, which has become ** fatty" from exposure to the atmosphere, is better than new for roof-painting. Nut a drop of turpentine should be used fur Kudi work. HOOFS OF THATCH, il<m to Make,— Kye or wheat straw only .should be used, and must be carefully threshed with a flail to leavu the straws unbroken. Bind in bundles, distrib- uting the butts of the straws equally to each end of the humllc. h good roof cannot l>c made if the straws all lie one way. It was always cus- tomary to make the band three feet long, as this gave a bundle of cun^tfiiienl size for handling. In a dry time we sat the bundles on end and llirew water upon them a day or two before we tised them. The rafters arc placed in the usual way, and crossed by slats two by two, nailed 14 inches apart, though 12 inches will do equally well. Uegin at the caves and lay a row of bundles across. Have on iron neeille 18 inches lung pre- pared and threaded with oakum 8 feet long. Fasten the thread lo tlie slat and jjoss the needle thritugh the Imndlc to a boy stationed under (lie niftcn>, making 3 to 4 stitches to the bundle. Tlie boy draws the cord up light, and passes the needle up through again, out on the other side of the slat. Ily this means the first course is sewed onT Succeeding courses are treated in the same way, l)etng laid so as to overlap the stitch- ing. Lay the heaviest row uf straw at the eaves to moke It look well. When you come to the ridge, fold the tops of the straw over until you bring up the other side, then get some thin sods, 10 by 14 inches, and \% inches thick, and lay them neatly upon the top, U!.ing a sm.ill E'ccc of buard to clap them all slick and smooth. oards put on like ordinary ridge boards will do instead of sods, if preferred. Get the point of an old scythe, about iS inches long ; attach a handle, so that it will be like a long knife, and with it ** switch down" the roof all over, to curry "if rH the luo« straws, and trim the others oflT smooth. If well done, the roof will be as smootli as a lx>ard. Stretch a cord along the eaves the whole length of the building, aud trim ufl' stmight by it, leaving the outside a little lower than the in><ide, which will prevent its looking thick and heavy. A roof made in this way will not be injured by wind or rain, and it will last from 35 years. SCREWS in Soft ff^Kirf. — Scrcw! subject to strain, are apt lo work loose in wood, and the screw-hole should >»e first with thick glue. If no glue is handy, pu; dcrcd ro*.in around the hole, and heat the screw before driving. -^ S///XGt£S, To Prrt'fMt Dertty </— « following is said to c^rectually prevent the d^^ of shingles : Take a potash kettle, or large tuh; and put into it j barrel of lye of wood ashes, ^ lbs, of white vitriol, 5 lbs. of alum, and as miia Sid t OS will dissolve in the mixture. Make the liqnor quite warm, and put as many shingles in it as can be conveniently wet at once. Stir ihem up with a fork, and, when well s<!aked, take them out and piit in more, renewing the Hqnor as necessary. Then laylhe shingles in the nsal manner. After they are laid, take the liquor th.it was left, put lime enough into it lo nuke whitewash, and, if any coloring is desirable, odd ochre, Spanish brown, lamp-bmck, etc., and ap> ply to the roof with a brush or an o)d brocaii This wash may be renewed from lime to time. Salt and lye are excellent prcsemitives of wotxl> It Is well known that leach tubs, troughs, oimI <ilhcr articles used in the manufacture of potash, never rot They liccomc saturated with the al- kali, turn yellowish inside, and remain ous to the weather. SHINGLES, Fireprvo/Wash fci.^i composed of lime, salt, and fine sand or ashes, put on in the ordinary way of whilewa ing, renders the roof 50 per cent, more secure against taking fire from falling cinders, in asc of fire in the vicinity. It pays the expense a hundred fuld in its preserving influence against, the eflccts of the weather. Tne older and weallicr -beaten the shingles, the more bcn( derived. Such shingles generally l>ccomc or less warjwd, rough and cracked; the appt lion of the wash, by wctlinc the upper surfiii , restores them at once lu tiieir uririnal ortni*" form, thereby closing up the space T>e1wccn the shingles, and the lime and sand, by filling up the cr.acks and [Hires in the shingle itself, prevents its warping. STONE^ Artificial. — The new process, ac- cording to the method of Sorel, of nialsir;;; arti- ficial stone, consists in mixing macnesi:i with suitable material-, wiih snnd it giv<. with flint, whet-stnnes and oil-stones; wti Ka- olin, ornaments of all kinds, statuettes, etc ; with sawdust it gives a gooil material for caver- ing flours; with carbonate of linte imitations of marble. The cement is applied in a liquid form, w^ the mass sets in a few hours. The magnesia must be carefully calcined and the materials vdl mixed. STONE, Frtxtn'i/r^ t/u Sur/atr o/.—lhc nl^ of oil for this purjwse is not only riifticidt of plicalion, but, pcnshablc as it is, it would < change its nature, oxidize, and thickcn^J attracted the floating impuritie-* in tl phere, and would only conceal the 1i( work of decay. A new method, devised by F. Ransomc, aflbrds a rapid and efliectnnl m< of successfully preserving the stone, hitlierto thing never accomplished. It consists in th* successive apphcation of three solutions- first containing soluble phosphate of lime ; h thcal- impd^ -Aw^ or «^| icoire 1 ase nse a gantst, 1 CARPENTER AND BUILDER. 3X wood, baryta ; and the third, a solution of sili- ait of potash, rendered neutral by the late Pro- fanor Oraham's well-known process of dialysis. Ikse solutions successively applied combine, Mtlbnn an insoluble and impenshable mineral ■uoand, which effectually resists the action of k almo&phcrc, and, by indurating the stone, ■ once arrests its disintegration. Tne extensive vqpencnce which has been gained by the odop- liOBof this method places it far beyond the re- paac^ experiment, and justifies its recommend- skn under nearly all circumstances. ■* TOOLS, To Preserve from Rust. — ^A coating rf 3 parts lard and i part resin, applied to tools rf tfon or steel, will effectually prevent rust. TOOLS, Art of Grinding. — More than one- UC of all the wear and tear, and breakage and incfaer of dull tools comes from a lack of proper koowledge and practice in grinding. All steel, honrever refined, is composed of inm%idual fibres faid lengthways in the oar, held firmly together br cohesion ; and in almost all farm implements « the cutting kind the steel portion whtch forms 4e edge, if from a section of a bar, is laid in welded to the bar longitudinally, so that it is the ade of the bundle of fibres hammered and Roond down that forms the edge. Hence, by Eoidiog on the grindstone all edge-tools, as axes, diawing-knives, knives of reapers, scythes, knives of straw-cutters, etc., in such a manner &at the action of the stone is at right angles vith the plane of the edge, or, in plainer words, Ly holding the ed^ of the tools square across tae stone, the direction of the fibres will Ijc changed, so as to present the ends instead of the side as a cutting eclge. By grinding in this man- ner a finer, smoother edge is set, the tool is noond in less time, holds an edge a great deal longer, and is far less liable to nick out and to Ueak. PLmc irons should be ground to a l>evel of aboat 35 degrees — chisels and gouges to 30. Toniing-chisels may sometimes run to an angle cf 45. Molding tools, such as arc used for i*x>ry and for very hard wood, are made at from 50 to &Q degrees. Tools for- working iron and Ktz\ are beveled at an inclination to the edge of torn 60 to 70 degrees, and for cutting gun and sifiilar metal range from So to 90. U'lXDOfl^ SASHES, io Pret'ent Rattlhtj^. —The unwelcome music of rattling windows «in '^ftcn arouse and electrify nervous and timor- I cos persons quite as effectually as if a l>and of I L'jrgiork were making an entrance into tlie dwell- Thc remedy is by no means difficult or expen- five. Let the sashes be taken out of the window frame':. an<l every part of the window examined. It the jomb-casings have been sprung, or are «vpe(! and tu-istnl, the first step will be to re- vive the stops and straighten the face of the civing-i, which may be done more conveniently M\'J^ a large rabbet plane and a smoothing pUnc- 1 .1 CL'C the sashes should he much ton narmw tx the frame, let one edge 1>e dressed off true, £L«1 a thin *>trip fitted neatly an'l glued and nailed I'' tlic ctlge of one stile. See that the outside edge of such stile is not tapering, even by the tlutknc^'i of a heavy shaving. When the stiles are tauering only a trifle, the sashes cannot be aoTcd up and down easily. Kow put the upper uth in iu placep and fiuten the central stop with two or three long, slender wood-screws, after which remove the outside stops, and place them so closely to the stiles of the sash that the win- dow will not rattle. Then let the slops be se- cured on the inside so closely to the stiles of the sash that it will move up and down easily, with- out having so much play that the wind will rat- tle it. \Vhen the sashes have been fitted as di- rected, there will l>e no more need of ** weather strips" of any kind to exclude dust and cold air, and the expense of refitting a window as directed will be much less than the cost of weather strips. fyOOD, to Prevent Decay in.— To prevent the common occurrence of Occay in wood, take 20 tKLTts of resin, 46 parts of finely-powdered chalk, some hard sand, a little Unseed oil and sulphuric acid ; mix all together, and boil for a short time. This composition, if applied while hot, forms a kind of varnish, thereby preserving the wood. IVOOD, SamueVs Method of Presetvin^. — The wood to 1)C operated upon is first placed in an air-tight cylinder and thoroughly steamed, in order to vaporize the sap in the M-ood ; the air is then withdrawn from the cylinder, by means of an air pump, until a perfect vacuum, or nearly so, is created, which 0]>cns and frees the pores in the wood, when a solution of sulphate 01 iron is forced into the cylinder, under a pressure of 175 lbs. to the inch, which forces the solution through the jwrcs. This pressure is kept up for half an hour, giving the solution time to ]>crco- lale or permeate every portion of the wood, when a solution of cariwnate of lime is forced into the cylinder, which has the effect to i>recipitate the iron, and in this manner forming a sulphate of lime, thus coating or filling all the minute cells of the wood with a mixture <»f oxide of iron and sulphate of lime. The wood is tlicn thor- oughly cleansed and dried, when it is found to have attained an extraonlinary degree of tough- ness, and capable of receiving a beautiful polish, besides being rendered completely impervious to rot of any kind, and impenetrable to injects, WOOD, Stone CotUinj; /i/-.— 40 Parts of chalk, 50 of resin, and 4 of linseed oil, melted together; to this should be added I partof oxiilc of copper, and afterward I jwrt of sulphuric aciil. riiis last ingredient must be a'lded care- fully. The mixture, while hot, is a]iplicd with a bruhh. WOOD, to Render /ncomi'itsti6/,:—},iany conflagrations might !«; jirevmlcd, and mnch property saved, by rendering the wood work of nouses secure against ignition. This can Iw done at an insignificant cost, and with little trouble. Perfect immunity is seaircd by saturat- ing the wood-work with a very delicate solution of silicate of potash, as nearly neutral as possi- ble, and when this has dried, applying one or two coats of a stronger solution. Another method is to. simply impregnate the wofwl with a concentrated solution of rock salt. Water- glass will act as well, but it is ox]K:nsivc. The salt also renders the wood proof against dry rot and the ravages of insects. Another method is to immerse the wood in a saturated solution of l)orax, heat being gradually a]>plied until the so- lution reaches 212*^ Fahrenheit, and is then left for 10 or 12 hours, according to the nature of the wood and size of the planks. fP'OOD, 0 Prewnf its CraffciHg.— ^Jooiiwi sti^p-cocks, and other objects of wood, are liable to track, lo prevent this lay them in a bath of fused parafhnc healed to 213* Falirenhcit, and leave tliL-m as long as bubbles of air are given Ibai allow uic para&ae to cool dowa lo ofL its point of congelation, and remove the wood and wipe off the adhering wax. Objects treated in this way arc not likely lo crack, llic process could be used advantageously for inlaid ^voods and &ne furoiturc. CEMENTS, GLUES AND PASTES. CEMENTS. ArPL YING CEAfEXTS, Manner o/—Q\n\c as much depends upon the manner in which a cement is applied as upon the cement itself. The best cement that was ever compounded would prove entirely worthless if impioperly ap- ])1icd. Good common glue will unite two pieces of wood so firmly that the fibres will part from each other rather than from the cementing ma- tcriol. Two pieces of gloss can be so joined that ihcy will port anywhere rather than on the line of union. Glass can be unhcd to metal, or metal to metal, or stone lo stone, and all so stmngly that the joint will certainly not be the weakest part of ine resulting mass. The rules to be observed to effect this arc : I. The cement itself is to be brought into intimate contact with the surface to be united. Tlic obstacles to this junction are air and dirt. The former is univer- sally present; the latter is due to accident or cai'clcssncss. Unless the adhering layer of air is displaced^ the cement cannot adhere to tlic surface to which it is apj^lied, simply because it cannot come in contact with it. The most effi- cient agent in displacing air is heat, lliercforc, the two fcurfacfs to be joined are to be thor- oughly heated before the cement is applied, s. Use as /iV/Zc cement as possible. When the sur- fiices arc separated by a large mass of cement, we have to depend upon the strength of the ce- ment itself, and not upon its adhesion to the sur. faces which it is used to join; and, in general, cements are comparatively brittle. AKAfEXJAN CEMEXr.—ThQ jewelers of Turkey, who are mostly Armenians, iiave a sin- gular method of onian>enting watch-cases, etc., with diamonds and other precious stones, by gluing or cementing them on. 'ITic stone is set in silver or gold, and the lower part of the metal fnadc flat, or to correspond with the part to which it is to be fixed ; it is then gently warmctl and the glue is appUcd, which is so very strong that the parts thus cemented never separate. ITiis glue will strongly unite pieces of glass and china, and even polished steel, and may be ap- }>lied to a variety of useful purposes. The fo!- owing is the recipe : Dissolve 5 or 5 bits of gam mastic, each the size of a large i>ea, in as mucli rectified spirits of wine as will sufucc to render it liquid ; and, In another vessel, dissolve as much isinglass, '^tviously a little softened in water, (though of the water must be used,) in French or gotnl rum, as will make a two-ounce irery strong glue, adding two small bits i^i galbanum or ammonincum, which muKt or ground till they ore dissolved. Then mix the whole with a sufTicient hcaL Keep the glue in a vial closely slopped, and ev- ery lime it is to be used set the vulI in boiling water. ALABASTERCEAfENT.—\. Finely pow- dered plaster-of- Paris, made into a cream with water. — 2. Melt yellow resin, or equal parts ol yellow resin and beeswax : then stir in half as much finely powdered plaster-of-Paris. The first is used to join and fit together pieces of al- abaster or marble, or to mend broken plaster figures. The second is used to join alabaster, marble, porphyry, and any similar substances that will bear being heated. AKCiUrECTUKAL CEMENT.^X, Re- duce paper to a smooth paste by boiling it in v.ater ; then add on equal weight each of sifted whiling and good size; boil to a proper consist- ence.— 2.. Paper paste and siie, equal jiarts; finely powdered plastcr-of-Paris to make it of a proper consi^lcnce. Use it as soon as mixed. Can be used in making architectural bust^, stat- ues, columns, etc It is very light, receives a olish, but will not stand the weather. BRVYEB^S HATER CEAIEAT.^'hlix 3 gals, of clay with I gal. of slacked limc» and expose them to a ftdl red heat for 3 hours. E07ED/A'G CEA/EA7:—rhis is made by exposing a mixture of clay or loam, broken pot- tery, flints, silicious sand, or broken lx>t lie- glass, with wood-ashes, lo a considerable heat in a fur- nace, until it becomes parlially vitrified. It must then be ground to a fine powder, sifled* and mixed with one-third its weight of quick- lime, also in fine powder, after which it must be packed (tight) in casks to preserve it from the air and moisture. For use it is mixed up Milh water and applied like Roman cement. BOTANY BA Y CEAfENT.—\^\\o^ gum and brick-dust equal parts, melted together. It ii used to cement coarse earthenware, etc CEAtENT EOR A Q CAR/ A, --hUny per- sans have attempted to make aquarium, but have faile«l on account of the extreme difficulty in making the tank resist the action ol water for any length of time, llie following is a recipe for a cement that can be relied upon; it is per- fectly free from anything tliot can mjure the ani- mal or plants ; it sticks to glass, metal, wood, stone, etc, and hardens under water. A hun- dred different experiments witli cements have been tried, but there is nothing like it. It is the same as that used in constructing the tanks of the Zoological Gar(k*ns, London, and is almost unknown in this country : I part, by mcasore^ (say a gill,) of litharge ; I gill of plaster-of- Paris ; I gill of dry, white sand ; )^ of a gill of finely .powdered rosin. Sift and keep corked CEMEf^TS, GldES AKD PASTES, 33 flight until required for use, when it is to he made into a putty by mixing ia boiled oil (Un- laced) n-ith a liltic patent (fryer added. Never it o&cr it has been mixed (that is with the 'oil) over 15 hours. This cement can be used lor marine as well as fresh water aquaria, as it resists the action of saJt water. I'he tank can be used immediately, but it is best to give it 3 or 4 hours to dry. , CEMEiVT for Aitackinr Mttal to Glass.— Take a oz. cf a solution of glue, and mix it u-ith I oc. oflinseed-oil varnish, and % an oz. of pure turpentine; these articles arc then boiled to- eeincr in a close vessel. The two bodies should br: cUnipcti and held together for about 2 days after they are united, to allow the cement to be- come dry. Tftc clamps may then be removed. CEMENT fvr Attachittg Brass Work to Lamf>s. — A cement particularly adapted for attachmg the lirass work to petroleum lamps, is made by lioiling 3 parts resin with I of caustic soda and 5 of water. This composition is then mixed with half its weight of plaster-of-raris, and sets in from half to tliree-quarters of an hour. It is said to be of great adhesive power, not permeable to petroleum, a low conductor of heat, and but su- perficially attacked by hot water. Zinc while, white lca.i, or precipitated chalk may lie sul»sii- tuted for plaster, but they harden more slowly. CEMENT for Broken JAiril/r.— Take gum •rabtc I lb. ; make into a thick mucilage ; add to it powdered plastcr-of- Paris, l*^Ihs. ; sifted qxtickdime, 5 02.; mU well; heat the marble and (Wply (Ke mixture. CEAfEXT for Brick (ra/i^.— Cement for the outside of brick walls, to imitate stone, i>> kziade of clean sand, 90 parts ; litharge. 5 ports ; *pUster-of- Paris, 5 parts, moistened with Doiled unseed oil. The bricki should receive a or 3 cents of oil before the cement is applied. CEMEXT for China, Glass, CrtvJt/ry, Mttals and IfrAk/.— t. An excellent cement for jDcnding china may be made as follows : Take white of an egg and a little flour, which iato a light paste ; clear the parts to be from all dust and dirt; spread some of the on each piece and press them together; wrt, wipe off the exuding portions, both and out; then let it rcmam until quite The following recipe wc know from ex- to be a good one, and, Iwing nearly I, il possesses advantages which liauid other cements do not. Dissolve j^ an acacia in a wine-glass of boiling wa- pL&ster -of- Paris &uflident to form a thick aim apply it with a brush to the parts re- tQ be cemented together. For Mending CkitM, GlojSf etc. — 3. Take 1 lb. white Lveriied ; 2 oz. clean gum mastic ; a bottle, and then add ^ a lb. cClier. Let it stand )4 J>» hour, i'l *4 ^ E*l- 90 per cent, alcohol. ![y tilTit is dissolved. Heat tlie ,>.ie to be mended, and apply the wi;h a pencil brush; hold the article to- ttnbl the cement cools. 7*his makes a IC cement. — 4. ytn InJian Cfment fn- Mtd Mflalt, — Dissolve 5 or 6 pieces 01 [wjtilr ci.il nlvoiit the size of a large pea, as will render it liquid. by stcepine it in water ; lifivd »t, aiibulve as much of it in good to will fUl a two-ounce phial ; odd 2 | small bits of ^m ammoniacum. previou-nly rub- bing them until they are dissolved. Mix the 3 solutions ; keep in a close phial, and when it is to be used set the phial in boiling water. — 5. Take a lliick mucilage of gum arabic and stir into it plaster-of- Paris — the broken images arc best — made very fine, to form a thick paste, and apply to the edges with a brush, and press firmly together and confine there two or three days, t have pulled over 30 pounds with a wine-glass, the stem of which had been broken and mended with the cement.— 6. Dissolve I or. common salt in I quart of water ; bring to a boil, and put in l^^ lbs. gum shellac. When it shall be dissolved pour into cold water and work like wax. Moke into small sticks. This will make crockery as good as new. — 7. Steep Hussion isin- glass 24 hours in white brandy; gently boil and stir the mixture until it is well compounded, and a drop of it, cooled, will l>ecome a very thick jellv ; then strain it through a linen doth, and cork it up closely. A genUc heal will disitolvc it into a colorless fiuid. Broken di&hes, united with it, will break elsewhere, rather than sepa- rate in the old fracture. To apply it, rub the ^gC4, place them together, and nold them 2 or 3 minutes. — 8. A durable cement is made by burning oyster shells, and pulverizing the lime from thera very fine; then mixine it with white of egg to a thick paste, and applying it to the china or glass, ana secnring the pieces together until <iry. — 9. Take 4 11». of while glue, \% lbs. of dry white lead, % a lb. of isinglass* i gal. of soft water, I quart of alcohol, and ^^ a pint of white varnish. Dissolve the glue and isinglass in the water by gentle heat, if prefer- red; stir in the lead, out the alcohol in the var- nish, and mix the whole together. — to. K ce- ment that will mend marble, china, and orna- mental ware, ts made by taking water 1 gal., nice glue 3 lbs., white lead 4 oz., alcohol, 1 quart. Mix. Directions — If it is cold weather, warm the bottle until the cement is dissolved ; then with the finger or a brush rub it on the broken parts, (both edges.) put together, and retain in their places until dry. — It. A cement withstanding l»Jth heat and moisture is simply pure white tcad or zinc white, ground in oil, and used very thick. It is excellent for mending broken crockcryware, but it takes a very long lime to harden sufficiently. Tlie best i»lan is to place the mended object m some store-room, and not to look after it for several weeks, or even months. After that time it will he found so firmly united that, if ever again broken, it will not part on the line of the former fracture. CEMENT far Chemical Glasses.^-W\x equal parts of flour, finely-powdered Venice glass, pulverized dialk, and a small quantity of bridc- rlust, finely ground; these ingredients, with a little scraucu lint, are to be nuxcfl and ground up with tJic whites of eggs; it must then be spread upon pieces of fine Unen cloth, and ap- plied to the crack of the glasses, and allowed to get thoroughly dry before the glasses arc put to the fire. CEMENT for Cnering the Fnmts of If ousts, — 50 parts, by measure, of clean, dry sand; SO of limestone (not burned) reduced to grains like sand or marble dust, and 10 parts of red lead, mixed with as much boiled linseed oil ns will make it slightly moist. The bricks, to receive it, should be covered with 3 coats of boiled oil. 34 DICTIONARY T WA^^TS, laid on with a brush, and suffered to dry before tlic maslic is put on. It is laid on with a trowel like plaster, but it is not so moist. It becumcs hani as stone in a few months. Core mu&t be exercised not to use too much oil. CEMENT, Coppersmith's.— '&xi\\oc\C% blood thickened with finely-powdered q^uicklimc, II is used to secure the edges nnd nvcts of copper boilers, and to mend leaks from ioints, etc. H must lie used a.s soon as mixen, a<i it mpidiy gels hard. It is extremely cheap and very du- rfthle. and is suited for many pur|K>»e!i where a strong cement is required. It is frrtiucully called blootl cement. CEMENT far Cloth or BeiHng.—Tsikc ale I pt. ; best Russia isinglo&s 2 0£. ; put them into a common glue kettle and )>oil until the isinglass is di!>solvcd; tlien add 4 oz. of the best com- mon glue, and dissolve it witli tlie other ; tlien slowly add \% at. of boiled Unseed oil, stir- ring all the iimc .while adding, and until well mixed. When cold it a\tU resemble India-rub- ber. WTicn you wish to use this, dissolve what you need in a suitable quantity of ale to have the consislencc uf thick glue. It is applicable for earthenware, china^ glass, or leather; for har- ness ; banils for machinery ; cloth belts for cracker machines for bakers, etc If for leather, shave off as if for sewing, apply the cement with a brush while hot, laying a weight to keep each joint firmly for 6 to xo hours, or over nighL CEMENT for CutUn,—u A material for £istemu£ knives or forks into their handles, when they have become loosened by use, is a rouch-nccdcd arlitle. The best cement for this purpose consists of 1 lb. of colophony, (pur- 'diasable at tlie druggists,) and 8 oz. of ^ulptiur, pWhich arc to be melted together, and either kept ban or retluced to powtlcr. One part of the Rpowdcr is to be mixed with half a part of iron ^nlin^, fine sand, or brick-dust, and the cavity of ihe Handle is then to Iw filled with this mixture. The stem of the knife or fork is then to be t^beatcd and inserted into the cavity ; and when c^>ld it will be found fixed in its place with great tenacity. — 2. Black resin 4 lbs.; beeswax i lb. ; melt them, and add I lb. of finely-powdered and vell-dricd brick-dust. CEMENT for Cisttms. — Take equal parts of red and white lead, and wash them into a paste with boiled linseed oil. It hardens slowly, DUt afterwards acquires a flinty hardness. To be applied it should be made thm, and the metal ^thoroughly smeared with it. CEMENT for EMginfers. — I. Mix ground vhite lead with as much powdered red lead as vilt make il of the consistency of putty. — 2. ,)|ix equal weights of red and white lead, with 'boiled linseed oil, to a proper consistence This is employed by engineers and others to make metallic joints. A washer of hemp, yarn, or 'canvas, smeareii M-itlt the cement, is placed in Ihe joint, which is then "brought home" or screwed up tight. It dries as bard as a stone. CEMEINT for Fasttning Chamois and ether Zeatherio Jrm a>id Steel— Dr. Carl \V. Hcin- ischcn, of Dresden, gives the following recipe for tlie above purpose: •' Spread over the metal a tbin, hot solution of good glue; soak your ler with a worm solution ot gall-nuts before ing on the metal. If fastened in this way it is Hmpossible to separate the leather from the metal [mhout tearing iL CEMENT for Fastening to Metals. — .\ny fibrous material can be stuck to metal, whether iron or other metal, by an amalgam composed of ^ue dissolved in vinegar, hot, and one>third of lis volume i»f white wtch pine, also hot. CEMEINT fry Fastening Kuhber to Wood and Metal. — As iul)ber plates and rings are now-a-days almost cxclusi%'e!y used for making connectiuns between steam and other pipes anil other apparatus, much annoyance is often expe- rienced by the im|XJSiibilityor im[>erfectness of an nir-light connection. This is obviated en- tirely by employing a cement which fastens alike well to the rubber and to the metal or woocL Such a cement is prepared by a solution of shel- lac in ammonia. This is best made by soaking pulverized gum shellac in lo lirots its weight of strong ammonia, when a slimy mass is obtained, which in from 3 to 4 weeks will become liquid without the use of hot water. This softens the rubber, and becomes, after volatilization of the ammonia, liard and impermeable to gases and fluids. CEMENT for Floors.— T^c % of lime and ^■^ of cnal-Ashes well sifted with a small quantity of loam clay; mix the whole together, and tem- ncr it well with water, making it up into a heap; let it lie a week or lo davs» and then temper it over again. After this, neap It up for 3 or 4 ilays, and repeat the tempering very high, till it becomes smooth, yielding, lough and glossy. The ground being ihcn levelled, lay the floor iherewith about 2J4 or 3 inches thick, making il smooth with a trowel ; the hotter the season is the better; and when it is thoruughly dried it will make the best flixir for houses, especially for mali-houscs. If any one would have their floors look belter, let them take lime of rag. stones, well tempered with whites uf eggs, cov- ering the floor alwut % an inch thick with it. before the uniler flooring is too dry. If this be well done, and thoruughly dried, it will look, when rubbed with a tittle oil, as Lranspareot as metal or gla:»s. In elegant houses, floors of this nature arc made of stucco, or uf plaster-orroris beaten and sifted, and mixed witn other ingre- dients. CEMENT for Cas- Fitters.— Mix together resin ^)i parts ; wax I part, and Venetian red j ]>ans. CEMENT for Gas RetorU, — A new cemen^ especially adapted lo the retorts of gas works, is very warmly recommended in a German gaslight journal. It consists simply of finely powdered barytcs and soluble watcr-glat,s ; or ihe barytes otid a solution of borax. Fbc joints are to be coaled several tiroes with thii cement by means of a brush. The addition of two-thirds of clay improves the cement, and the retorts will then stand a red heat very well. Instead of the wn- ter-gl.Ts-i a solution of borax may be used, or even fmely powtlcrcd white glass. CEMENT for Gutters ami Leohy Pliuu*~-~ A good cement for gutters and leakv places may l>c made of boilcil paint-skins, if wnilc hut and thick, a portion of s.'md and fine lime be sifted in. It must be used while hot, and when dry will be as hard as iron, and as durable. CEMENT fvr Iwvn.—I^z 16 parts of steel filings, 3 parts 9,tA ammoniac, and 2 parts flow- er of sulphur. This mixture can be preserved any lenglh of time in dry packages. Jn order to lute with it, add to X part ullhc mixtiLrc la CSAfS.VrS, CLUBS AKD PASTES. 35 \\rz, iwcvi- t<j form a i erf:- fMic Tli.- . ■' • ■ ■'- icrfacdf ck«n ror irtxi cu4in nA (^n»«« / ! applhctaric^) can be Mkiffrnf^! fiiT —J, To 4 or 5 parts •ft" i^ctl, add 2 {■r 1 part of . i ..I ^.j.i, awl }i of , , and render as fine lu A thick paste with uudiiltty of water, muting (hor- CTyhiy vvelL It must Ijc used iramediatelv. Amt inllrwinn U vboolil be exposed to warmth , inovuinff lo Klmo^t a white heal. ■I B *»-i-v n ■< "1 -"ii'l tir»-^*'nis complete iig water. :) turnings ^ aiiuiiuni.ic and I port water is added till a paste ' ' int'fl wlitcb ilphureted hanl. Of ■<'ly before. I > of sifted : pulvcriied zinc . of commercial .1 nun [».i-stc. This mix- used tmmedtAtely, forms a cement r«irt]1 ill hardness and resistance lo that other way. V IrrJH^ Motker-cf- Pearly tic, — ingUss and 2 of white glue • w and craporate to 6 parts. vue inirucaj yuiX. of gum mastic, dissolved IbK m pvt of alcohol^ and i part of white zinc Wvrn rc<]tirT«t3 Ibr a«e, varru and tihake up. f '" r iran B^iim. — This ocmcnt is miK*\ '. cracks and leaks in iron boilers, etc^ l> DricfJ clay in powder, 6 lbs, ; fifisNO, t tb. Make a paste with boiled ■ImL— 4. Take 2 oz. of muriate ofommo- ■a. t u«. uf flower of solphur. and i6 oz. of ^t-inm fiTniijs .jt rumings ; mix them well in a povfder dry. When the II I . ke I part of this and 2o nf tft^n iron tiUngs or liorinj;5, grind them a roortiir, mix them with water tn a prr^^ ooowttcnce, and apply them between the CSME.VT /0r LmtArr.^To to parts bisul- |Utfr carboo and l part spirits turpentine add «atfa^ jralta-pcTcKa ir^ make a touj^h, thickly- ~ bOttU. The suriacM lo he joined must be padaClrT 6«e from grease, which is accom- (.« f-^tin^ A^clodi upon them and npply- •r a lime. The cixil is applied -s u)d }ireisure made till the /«r LdAtM^ iR^Z/Mf.— Take of iti ^iiif ttuA Aflieti- ! 15.$, equal ; pfeoe Ikem In « b(< ^vater suf- *,t intf i-ivei titf* <■ it jiook to ling heat, becomes . Atiply rr where '< r-MT rfaces sol- tft «r«ffbrr, < nzid it is WUkJw ' r rir>'* i U* rnit In. CSMRNT for lather anJ CUth.—Kn nA- bcftivc material for mtitin^ the parts uf boots :vnd ^hoe^, and for the seams of articles of clolh- tiiy, m.iy be made thu3 : Take I Hi. of gutta- [>ercha. 4 oz. of India rubber, 2 oz. of pitch, t oz. of shefUc. 2 oz. of oil. The ingredients arc to he melted together, and used hot- CJiMEA'7' /i*r Alaftogtinw — Melt 4 parts of beeswax ur shellac with 1 o( Indian red. adding as much yellow ochre as is reciuisite to give color. This cement will be foimd most suitable fur stopping holes :uid rents in maliogany furiii* turc. CEMENT for Patrnt FucL^-Oxwi of the best ' >r the agglomeration of coat du!kt and ture ^patent fuel is that used in -..<-.... :.i:ro|»can estabU<>hments, consisting of cfjal (or, gluten and starch. The quantities of the^c substanccf are altered according to the quality and property of coal dust ; but tlicy ore Tcry cosily ascertaJnod by a few experiments* About 2 per cent, of iliis mixture (say containing x% parts of tar, i part ffluicn, ana % part of stiuth.) would l>e suitable for coal dudt uf an average quality of bituminous coaL CEM£.\^T for Prn'nttiHx Lenks About Chimntys. — Dry sand, 1 part; ashes, 2 parts; day, dried and pulveri/eci, 3 parts. All to be pulverized and mixed into a paste with linseed oil. Apply it when soft, ami when it becomes bard water wiH have no effect upon it. CEMENT for Roofs of Houses. — Stake stonc lime in a large tub or liorrel with boiling water» covering the tub or barrel to keep in the sleam. When thus slaked, pass 6 quart** through a fine sieve ; it will then be in a state of fine flour. To tliis add i quart rock salt and I gat. water. Ikxil (he mixture and tkim it dean. To every 5 gaU. of this carefully skimmed raixiure, add ^ of a pound of potash, and 4 quarts of fine sand or wood-ashes .sifted. Doth of the above will admit of any coloring you please. It looks better than point, and is a» durable as slate. CEMENT for Rooms. — Nt. Sarel, of Paris, has made an invention which is pronounced bel- ter than plasler-of-Paris for cootjng the walls of rooms. It is used thus : A coat of oxide of zinc, mixed with size, maile up Hko a wa.sh, is tirst laid on the wall, ceiling, or wainscot, and, over that a coat of chloride of zinc applied, pre- pared in tlie same way as the first wash, llie oxide and chloride effect an immediate combina- lion, and form a kind of cement, smooth and poli.-l ' ' ' .. and possessing the advantages of oi' ..lit its disadvantages --"f »incll. Cl.M j.r Swam Pip€5, — I. White le.id, mixed, 2 pirts; red lead, dry, i part ; grind or otherwise mix them to a consistence of thin putty ; apply intcrposeil layers with one or two thicknesses of canvas or gauze wire, as the ne- cessity of the case may Iw. — 2. (Stephenson's.) If 2 parts Utharge are mixed with 1 part dry- slaked lime and i part fine sand, well rublK'd together, and mixed with such a quantity of hot linseed-oil vamt^ as lo form a pasty mass, an excellent cemcnl for iron steam-pipes is ob- tained, which soon tets hard. Consequently, it mii=:l ' I fresh every time, and applied when f '. ' .^'.ll^rt/M;' Cr,\i\'^ III '^itii,'^!^ 36 niCTTONARY OF EVERY-DAY WAfTTS. lead and white sand, and as much oil a£ will make it of the coniislency of putty; in a few weeks it will becume as hard as stone. CEMES'T for Stont. — IJottger informs ns that a cement of extraordinary bindtn); power is made byusing infasorial :«ilica in place of qtmrtz sand. This infusorial earth is found in Germany only, btil it has hccn imjxirted into this country in considerable quantities. It consists of hy- draled silica, which combines with bases much more readily than silica in the anhydrous condi- tion, as in quartz sand. The infusorial silica is (nixed in about equal proportions with oxide of ^cad ; about % a part of freshly slaked lime is then added, and the whole is then made into a .paste with l>oiIe<l linseed oil. The cement thus '-piade quickly becomes as hard as sandblone, and l^irill be found extremely useful in such work as ''fixing iron in stone for balusters and railings. It is not likely, we think, to expand in setting, and thus no risk of splitting the stone will be incurred. In this respect alone it offers a great ■d vantage over Portland cement, somctitncs usct] for the purpose we have mentioned, which, ac- cording to some authorities, docs expand, and in consequence of which one very serious accident is supposed to have resulted. CEMENT f,?r Stoves.— l. Good wood-ashes are to be sifted through a fine sieve, to which is to be added the same qu-inlity of cU)*, finely pulverized, together with a little salt. The mix- ture is to be moistened with water enough to make a paste, and the crack of the stove hllcd ■with it. — 2. An excellent cement for iron stoves or furnaces is a paste of soluble glass and bn- rytes, with or without some fine fire-clay, and the soluble gloss may be replaced by a soluiion of borax, and both these and barytcs by a mix- ture of clay and powdered glass. *- CEMENT for TtU A'c^A— Eqnal part* of whiting and dry sand, and 25 ]Kr cent, of lith- arge, made into the consistency of putty wilh linseed oiL It is not liable to crack when cold, nor melt, like coal tar and asphalt, with the heat of the sun. CEMENT, Cast-Iron. — iHean borings, or turnings, of cast iron. 16 ; sal ammoniac, 2 parts ; flour of sulphur, I part ; mix them well together in a mortar, and keep them dry. WTien re- quired for use, take ol the mixture, 1 ; clean borings, 3o parts; mix thoroughlvi and add a sufficient auanlity of water. A little grindstone dust added improves the cement. CEMENT^ Colorfd. — Professor Bottger pre- pares cement of diverse colors and great hard- ness by mixing various bases with soluble glass. Soluble glass of ^3** B. is to be thoroughly stirred and mixed with fine chalk, and the col- oring matter well incorporated. In the course of 6 or 8 hours a hard cement will set, which is capable of a great variety of uses. Bottger recommends the following coloring matters : I. Well sifted suInhitW of antimony gives a black mass, which, after solidifying, can be pol- ished with agate, and then possesses a fine me- tallic lustre. 3. Fine iron dost, which gives a gray-black cement. 3. Zinc dust. This makes a gray mass, ex- ceedingly hard, which, on polishing, exhibits a briUiant metallic lustre of rinc, so that brokea or defective unc castings can be mended and re- stored by a cement that might be called a cold zinc casting. It adheres Armly to metal, slune and wood. 4. Carbonate of copper |^vcs a l^ght green cement. 5. Sesqoioxide of diromium gives a daclc green cement. 6. Thcnard's lilue, a blue cement. 7. Lilhari^c, a yellow. S. Cini nabar, a bright red. 9. Carmine, a violet red. The soluble glass, with line chalk alone, gives a white cement of great beauty and hardness. Sulphide of antimony and iron tlusl, in equal proportions, stirred in with soluble glass, anurd an exceedingly, black cement ; cine du&t and iron in equal proportions yield a hard, dark* gray cemenL As soluble glass can be kept on hand in liquM form, and the chalk and coloring matters arc permanent and cheap, the colored cements can be readily prepared when wanted, an<l the ma- terial can be kept in stock, ready for use, at lit- tle expense. Soluble glass is fast becoming one of our most important articles of chemical pro- duction. CEMENT, Cwn/.— Add % a pint of vuiegar \o y^ z. pint of skimmed milk; mix the curd with the whites of 5 eggs, well beaten, and suf- ficient jjowdcrcd quick-lime to form a paste. Tliis cement will resist water and a BKKlcratc degree of heat. CEMENT, Chinese, — I, Dissolve &bellac in enough rectified spirit to make a liquid of the consistency of treacle. — 2. Boil borax, 1 02., and shellac, t oz., in water until dissolved. CEMENTt Diamond. — I. Isinglass, i o«. ; rlistilled vinegar, 5^ or.; spirits of wine, 2 02, ; gum ammomacum, y^ an oz. ; gum mastic, ^ an oz. Mix well. — 1. Soak isinglass in water till it is soft ; then dissolve it in the smallest possible quantity of proof spirit, by the aid of a gentle he.it; in a oz. of this mixture dissolve 10 grains of ommoniacum, while still lirjuid ndd % a drachm of mastic dissolved in 3 drachms of rectified spirit ; stir well together. When to be used, liquify the cement by standing the bottle in hot water, and use it directly. The cement improves the ofiener the bottle is thus warmed, and resists the action of water and moisture per- fcctly. — 3. (Urc's.) Take i ox. of isinglass, 6 07, of distilled water, l>oilcd down to 3 ot., and \% uz. of rectified spirit. Boil for a minutes. strain, and add, while hot, % 02- of milky emul- sion of ammoniac, and 5 drachms of tincture of gum ma<>lic. This recipe, carefully followed, results in an excellent cement. CF.MENT^ Engiish A'omaH. — ^Takc a bushel of time slacked, with 3J14 lbs. of green cop- peras, 15 gals, of water, and J^ of a bushel of fine gravel sand. The copperas should l>c dis- solved in hot water; it must be stirred with a slick, and kept stirring continually while in use. Care should be taken to mix at once as much as may be requisite for one entire front, as it is very difficult to match the color again ; and it ought to be mixed the same day it is used. CEMENT, EntfffHoiof^st*s. — Equal parts of thick mastic varnish and isinglass size. CEMENT, Ehitu Co//ijdiort. ^Ordmary collodion is made by dissolving 8 parts of gun- cotton in 125 parts oi ether and 8 parU oT al- cohoL When used as a cement or vamisb, it fl J CEAfENTS, GLUES AND PASTES. I I l^ecxtmcs very hard, crncks casilv* and pccis uff. ,lt may Ijc rendered cla>lic by die addition ol 4 parts of Venetian lurpenline and 2 parts of cas- tor oil. ^\*hcn intended for surgical purposei^, as a varnish, which, when dry, forms a perfectly di>se tilling plaster, ii has been found thai the addition of some glycerine to the ordinary coUo- dion, in which it \-k dissolved to a sninll extent, makes a varnish which adheres strongly to llie skin, docs not crack, aiid, on account of its elas- ticity, do'tt not crease the skin. CEAfEXT, Egg.—WWe of egg, thickened with finely-()owdcrcd quick-lime. Used to mend earthenware, glass, china, marble, alabaster, spar omanicntSp etc It does not resist mois- ture. CEMEXT^ Efeftnoiiand Ch^kal,—{S\x\g- cr*5.) I. Resin, 5 lbs. ; wax and dry red ochre IB fine powder, of each l Ih. ; plaster-of-Paris, 4 oz. ; melt the fir'it two, then add the ochre, and lastly the plaster. — 2. Black resin, 7 lbs, ; well dric«l rcfJ fjchrc and plaster, of each i lb. ; as above. U&cd to cement the plates in voltaic tronehs. join chemical vessels, etc. CEAfEX^T, I'remh. — Make a thick mucilage with gwm arable and water, then add starch in fine powder to thicken it. Employed by natu- ralists and French artificial-flower makers. A little lemon juice is sometimes added. CEMENT, Gtrman. — For glass or- earthen- ware. 1. Take 2 parts of gum shellac, and i part of Venice turpentine; heal them together ID an iron pot, taking care to keep the lid quite close, as the turpentine is very inflammable. ^Vhcn partially cool form into slicks ; when it is wanlca for u^e mell near a gentle fire. — 2. 3 measures of litharge, and 1 each of unslaked lime and flint gbss; each to be pulverized sep- arately before mixing \ then, to use it, wet it up with old drying oil. CEAfEXT, Ghss-gHndef'j.^t. Melt pitch, and odd thereto j!^ of its wcii'ht each of nnely- powtlered wood-ashes and hard tallow. For coarse work. — 3. Melt 4 lbs. of black revin, and UicTT ndd I lb. each of l>reswax and whiting, pre- iri" I I still warm. Intended to ■ I tig. l ,.... .\., . , W..L. ...... — rdyocrine and lilh- arsv. hiirrcd tu a paste, hardens rapidly, and nakca a durable cement for iron upon iron, for two stone surfaces, and especially for fastening iron in stone. The cement is insoluble, and is W'f ■ ' y strong adds. t . Uiini. — I. To 4 or S parts of clsy. hlily dried and pulverized, add 2 {Oft* nf line iron filings free from oxide, 1 part of (icrnxidc of manganese, ^ uf sea salt, and % of borax. Mmglc thoroughly and render as fine A& possible, then reduce to a thick paste ■*■'■' V qtianlity of water, mixing liould l>e used immediately. ,. ., should l>c exposed to heat, < .osiug almost tu white heat. This liard, and presents a complete re- o red heat and lioiUng water. — 2. ; of sifted peroxide of manganese -uivcrized line white, aild a sufiidenl commercial solnblc gloss to form a This mixture, when used immcdi- - cement quite equal in hardness <. to that ubtoincd by the first a&'. C£M£XT, /fyJnnUU.-^Gud'i.) Mix lbs. of well-dried and powdered clay with I lb. of oxide of iron; then add as much boiled oil OS will reduce them to a stiff paste. Used for work required to harden under water. CEMEXT^ Jiamelitt's. — To any given weight of the earth or earths, commonly pit sand, river sand, rock sand, or any other sand of the same or the like nature, or pulverized earthenware or porcelain, add f^ of the given weight of the earth or earths, commonly called Portland stone, Bath stone, or any other stone of the same or like nature, pulverized. To every 560 lbs. of these earths, so prep.'ued. odd 40 lbs. of litharge, and with the last-mentioned given weights com- bine 3 lbs. of pulverized glass or flint stone. Then Jain to this mixture I lb. of minium and 2 lbs. of grey oxide of lead, When this composition is intended to be made into cement, to every 605 lbs. of the composition are added 5 gals, of vegetable oil, as linseed oil, walnut oil. or pink oil. The composition is then mixed in a similar way to mortar. When this cement is applied to the purpose of covering buildings intended to resemble stone, the surmce of the building is washed with oil CEAfEXTy Ifcn-rHst. — Take 100 parts iron filings, pounded and sifted; add I part sal am- monia. When it is applied, give it sufficiency of water to make it of paste consistency. Ihis cement is used for filling up seams of iron. CEMEXT^ Jrim, — To make an iron cement suitable for making rust joints, mix thoroughly tl2 lbs. of clean cast-iron borings, or turnings, with 8 o/. of snl ammonia, and l oz. of flower of sulphur, and add sufficient water. Keep wet vhen not to Iw immediately used, or it will heat and be spoiled. CEA/EXT, India /"wi^iVr.— Dissolve I lb. of pure India rubber, divided into small fragments, in 4 gals, of rectified coal-tar naphtha, with fre- quent stirring. After 10 or 12 aays double the qiinntity, by weight, of this liquid is added of siiellac. Tliis mixture is heated in an iron ves- sel having a discharge pipe at the bottom, and when the whole has become liquid it is drawn out upon sLnbs where it cools m the form of plates. When required for use it is heated in an iron vessel to a temperature of 258", and ap- plied with a brush to tnc surfaces to be joineo. It is so strong that wo<Klen beams and posts joined with it will break cl-icwherc before being divided at the iilace of splicing. CEAfEXl t yapancsf. — Intimately mix the best powdered rice with a little cold water, and then gradually add boiling water until a proper consistence is acquired, being particularly care- ful to keep it well stirred all the time; lastly, it must be boiled for I minute in a dean saucepan or earthen pipkin. This glue is beautifully while and transjKirent, for which reason it is well adapted for fancy paper work, which re- quires a strong and colorless cement. CEAfEXT, 7«tv//rr'j.— Take 6 pieces of gum mastic the sue of peas, and dissolve in the smallest possible quantity of alcohol. Soften some isinclass in water, and saturate strong brandy wiln it till you have 2 oz, of glue ; then rub in 2 small pieces of sal ammoniac. Mix the 2 preparations at a heat. Keep well stopjicred. .Set the bottle in hot water before using. It is said by the Turks that thi^ prcparatiou will unite 2 metallic surfacrs, even polisncd steel, »o that they cannot be separated. DICTIONARY OF EVERY-DAY WANTS. CEMENT^ Kourie. — A new gum, obtained from trees in New Zealaiul, has been introduced. It is callcil kouric. and ha5 been found to be a most excellent, strong, and waterproof cement for caulking tanks and cementing pieces of glass, stone or wood together. Before using it is fused and mixed with Y^ port of its weight of castor oil. CEMENT, IJqwit, — Cut gum shellac in 70 per cent, alcohol ; put it in phials, and it is ready for use. Apply it to the edge of the broken dish with a ieaiher. and hold it in a spirit lamp as long as the cement will simmer, then jniti together evenly, and when cold the dish will br^ik in another place first, and is as strong OS when new. CEMENT, MicroscopU. — Isinglass, 2 parts; gum. I part; water» 2 parts. Dissolve, then mix in alcohol, l parL " CEMENT^ Optician" i.—\. Shellac, softened with rectified spirits or wood naphtha. For fiite work. — 2. Melt wax, I oz, and rosin, 15 oz. ; then add whiting, 4 oz., previously made red hot, and still warm. Used to fix glasses, stones, etc., while polishing and cutting. CEMENT, /'rtAjA./K-.— Curdle skim milk, press out the whey, and dry the curd by a gen- tle heal, but as (juickly as possible. When it ba!t become quite dry, grina it to powder in a co6fec or j^cppcr- mill, and mix it with onc^six* teenlh of its weiglit of finely-powdered quick- lime, and a piece of camphor the size of a pea, also reduced to powder, to every ounce of the mixture. Keep it in wide-mouth 1 02. phials, well corked. When to be used, make it into ft paste with a little water, and apply it immedi- ately. CEMENT, P/ttm&fr's.—Uch black resin. 1 lb. ; llien slir in brick-dust, I to 2 lb. ; some- times a little tallow is addcrl. CEMENT, PeasUy. — Prepare a solution of 200 parts of white glue in water ; another one of 50 parts of isinc&ss, 3 of gum arable, and 3 of tragacanih ; and finally, another of i part of bleached shellac in alcohol. Then pour these 3 ■^•otutions together, mix them with 24 parts of ^hite lead, and, at the last, 12 i-arls of the best glycerine, and 200 parts of nlcnhnl. The mastic thus obtained should be immediately put up in bottles and well corked. CEMENT^ Rice Flour. — An admirable ce- ment may be made from rice flour, which is at present use<l for that purpose in China and Ja- ifNm. It is only necessary to incorporate the Lficc flour intimately with cold water, and gently simmer it over a fire, when it readily forms a delicate and durable cement, not only answering all the purposes of common paste, but admirably adoptea for joining together paper, cards, etc., in forming the \*anous beautiful and tasteful or- naments which afford much employment and amusement to the ladies. When made of the consistence of plaster clay, models, busts, bas- relievos, etc, may be formed of it, and the ar- ticles, when dry, are susceptible of a high pol- ish, and are alto very durable. CEMENT, Red. — This cement, which is em- ployed by instrument makers for cementing ^ass to metals, and which is very cheap, and \s very useful for a variety of purposes, is mode by melting 5 parts of black rcsm, I part of yellow wajc» andf tlien stirring in gradually 1 part of red oclirc or Venetian red, in fine jxtwdcr, and pre- viously well dried< This cement requires to be melted l>cfore u.se, and it adheres belter if the objects to which it is applied arc warmed* CEMENT, Raman, — (jcnuinc Roman ce- ment o^nsists of ^uzicUm, (a ferruginous clay from Putet^i, calancd by the fires of \'esuviu5,) lime and sand, mixed up with sofl water, llie only preparation which the puxxcUne undergoes is that of pounding and sifting; but the ingredi- ents are occasionoUy incor[>orated with bullock's blood and oil, to give the composition more te- nacity. CEMENT, Senl Engravti' s.^-CtiVMx\on resin and brick-dust melted together. I'sed to fix the pieces of mctol while cutting, and also lu secure scaU and tools in their bandies. 11ie older it gets the harder it grows. SCHIOICA O. — A new Chinese composition, which has the pro{3erty of making woud and other substances perfectly water-tight. It con- sists of 3 jxirts of blo<xl, (deprived of its fibrioe») 4 parts of^ lime, and a litUc alum. CEMENT, Water and Fire-proof .^1o % a pint of milk put on equal quantity of vinegar, in order to curdle it ; then separate the curd from the whey, and incorporate the whey with 4 or 5 eggs, beating the whole well together. When it is well incorporated, add a little quick-Urae through a sieve, until it has acquired the consist- ence of a thick paste. With this broken vessels may be united. It resists water and, in a meas- ure, fire. CEMENT, W'rtfrr.— Good gray clay. 4 parts ; black oxide of manganese, 6 parts ; good limestone, reduced to pnuder by sprinkling it with water, 90 ports; incorporate, calcine and powder. GLUES* GL UE, Cement, — Take of isinglasv and parchment size, each I oz., sugar candy and gum tragacanlli, each 2 drachms; add to them I oz. water, and lioil the whole together till the solu- tion appears (when cold) of the consi-stcccy of glue ; tnen pour it into any form you please. If tnis glue be wet with the tongue, and rubbed on the nlgcs of paper, silk or leather that arc to be cemented, they will, being laid together, pressed slighdy, and suffered to dry, lie as firmly united as other ports of the substance. GLUE, Ftexihte. — h. German chemist haa discovered that if glue or gelatine be incorpo- rated with alK>ut % of its weight of glycerine, it loses its brittleness, and becomes useful for many purposes far which it is otherwise unfit, such as dressing leather, giving elasticity to i>or- cclain, parchment or enameled paper, and for bookbinding. GLUE, Jlew to Use It.^-To do good gluing, the work must be well fitted, the parts to be glued well warmed, and the clue well evoked and brought to the proper consistency. Having clamps, hand-screws, etc., ready, oftcr applying the glue put together immediately, bringing the parts firmly together, leavirib no botiy of ^uc oelween. Fin.'uly, use only the best glue. GLUE, its Manu/aeture. — Glue is ^principally prepared from the parings and waste-pieces of hides and skins, the refuse of tanrcrics, and the tendons and other ofiaX of slaughter-houses. jVU these should be preferably obtaineil and kept in the ilry stale, to prevent decomp<tsition. For use, they are first stcei3cd for 14 or 15 days in CEMENTS, gLCTES AaXD PASTES. milk of lime, arul then drained oncl drleU constituteii the cleaning or the preparation. lliis Be- I Core cunverbion iritu due, they are usually a^^ain steef)cd in weak milk of lime, well washca in witer, and exposed to the air for 24 hours. They arc Uicn placed in a copjicr boiler ^A filled irith water, and furnished with a peiTorated Ctlsc bottom, to prevent them from burning, and as much is piled on as will fill the vessel and rest on the top of iL Heat \s next appliet!, and gentle boiling continued until ihc liquor on cool- ing forma a firm gelatinous mass. The clear portion i^ then run olT into another vessel, where It is kept hot by a water-bath, and allowed to re- pose for ^:>me hours to deposit, when it is run into the conjraling boxes, and placed in a cool situation. Tlie next morning the cold gelatinous cu*ises are turned out upon boards wetted with water, and are cut horizontally into thia cakes with a stretched piece of braxs wire, and then into smaller cake& with a moistened flat knife. These cakes arc then placed upon nettings to dry, after which they are dipped one byx)uc into hot water, and slightly ruhbe<l with a brush wetted with boiling water, to give them a gloss ; they are lastly stove-dried for sale. During this time the undissolvnl portion of skins, etc., left lit the copper Ls treatea with fresh water, and the whole (^Mration is repeated again and again, as long as any gelatinous matter is extracted. The fir^t runnings pr<jducc the palest and Iwst glue. The refuse matter from the tanners and leather dmsers yields on the average, when dried, 50 per cent, of its weight of glue. LIQUID GCUE.~u Dissolve bruised or- an^ shellac in A^ of its weight of rectified spuit, or of rectified wood naphtha, by a gentle heat. It is very useful as a general cement and tubiiitule for glue. — 3. Another kind may be made by dissolving I ot. of borax in t2 oz. of soft water, adding 2 oz. of bruisetl shellac, and hniling till dissolved, stirring it constantly. — 3. iHssotve 1000 parts of glue in icxx) parts, by weight, of water, in a glazed pot over a gentle fire. When it is nicltctl, add nitric acid (sp. gr. I "55) 200 parts, pouring it in very gradually. An eflcrvesccnce is caused by the escape of hy- ponitrous add. \STien all tnc acid is oxlded, al- low the solutjotf to cooL — 4. Dissolve t part of powdereii alum in I30 [Murts of water; and 130 p«rts of glue, 10 of acetic add. and 40 of alco- itol, and digest. Prepared glue is mode by dis- solving common glue in warm water, and then adcDa^ acetic acid (strong vinegar) to keep it. ~' KMve 1 lb. of best glue in i^-j pint of water. add I pint of '\'incgar. It is ready for use. 'QUID GLUE, for LaMm,^ H/>yn 7m.— ing water, i quart; borax, pulverized, 2 02,; in the bom\ ; thrn add gum shellac, 4 02., id boil until di'^solvcd. MARIXE OLUE.—'SMx together gum san- V lb- ; gam roostic. % lb., and mclhy- S lbs. When the gums are dis- ' r lb. turpentine, and incorporate ' *- ' ' rrion of the best glue, .^s has l>ecn added to iijjh muslin. The ma- il be impervious to moisture, and I in any ordinarily hot weather. MOUTJf G/.UE.—T\\\s article affords a oonrrnicnt means of uniting papers, and odicr smjU, light objects; it is made by dis- •o(nog« with the aid of heat, pure glue (xs gel- atine or parchment glue) with about Jk^ of its weight of coarse brown sugar, in as small a quontitv of boiling water as possible ; this, when perfectly liquid, should lie cast into thin cakes on a flat surface very slightly oiled, and as it cools cut up into pieces of a convenient site. ViTien rciuired for use, one end may be moistened by the mouth, and it is then ready to be rubbed on any substances it may be wished to join ; a piece kept in the desk or workdwx is very convenient PARCHMENT G LC'E. —P&rchin^nt shav- ings, I lb. ; water, 6 quarts. Boil until dia- soTved, then strain and evaporate slowly to the proper consistence. Use a water-bath if you want it very light colored. PORTABLE GLUE, for Dtaughtmen, etc. — Glue, 5 parts ; sugar, 2 parts ; water, S parts. Melt in a wnter-balh, and cast it in moulds. For use, dissolve in warm water. SPAULDING'S GLUE.—Y\x%\. soak in cold water all the glue you wish to make at one time, using only gmss, earthen or jwrcelain dishes; then Dy gentle heat dissolve the glue in the same water, and pour in a little nitric acid, sufficient to give the glue a sour taste, like vinegar, or I Oi. to each U>. of glue. IVATEE-PROOF GLUE,^\ oz. of gum sond.irac and I oz. of mastic are to be dissolved togetlicr in a pint of alcohol, to which I oz. of white turpentme is lo he added. At the same time a very thick glue is to be kept readv. mixed with a little isinglas<i. The solution of' the res- ins in alcohol is to be heated to l>oiling in a glue pot, and the glue added gradually with constant stirring, so as to render the whole mass homo- geneous. .\fker the solution is strained through a cloth, it is ready for use, and is to be applied hot. It dries quickly and becomes very hard, and surfaces of wwkI united by it do not sepa- rate when immersed in water. MUCILAGES. AfUCILAGE.—x, Put 3 or. of gum arabic in an earthenware vessel containing % a pint of cold water. If the liquid is occasionally stirred^ the gum in 24 hours will be dissolved and tlie mixture reaily for use. Cloves will keep it from moulding. — 2. Fine clean glue, I lb.; gum ara- ble, 10 oz. ; water, f quart; melt by heat in a glue kettle or water-batli ; when entirely meltcti, add slowly 10 oz. strong nitric add, and set ofT to cool. Tlicn bottle, adding a couple of clows to each bottle. MUCILAGE, SALEP— Tom 6 ot. mixture, place into a flask l oz. of cold water, and 30 grs. of powdered salep; shake well together; then ada 7 oz. of l>oiling water, with which the whole is slioken until nearly cold. PASTES. PASTE, That Will Krrp a Year.—\. Dis- solve a teaspoonful of alum in a quart of warm water. When cold, stir in as mucn flour as \\t1I give it the consistency of thick cream, being par- ticular to beat up all ihc lamfts ; .stir in as much powdered resin as will stand on a dime, and throw in half-a-dozen cloves lo give a pleasant odor. Have on the fire a tcacupful of^ boiling water ; pour the flour mixture into it, stirring well all the time. In a very few minutes it will be of the consistency of mush. T'our it into on DlCrrONARV OF EVERY-DA Y WANTS. caithen or china veiiiit:! ; let it cool ; lay & cover on, and put it in a cool place. When needed for use, take aut a porliun and suAcn il with warm water. Paste thus made will hut 12 months. It U better than gum, 05 it does not gluss ihc paper, and can be wriltcn upon. — 2. Treparc in the ordinary way a good flour or slarch paste. It con be preserved oy adding to it a small quan- tity of brown sug^r, then corrosive sublimate in fine powder in the proportion of about a tea- spoonful to the pint of paste; add also a lea- spoonful of oil of lavender, or rosemary, or cloven, or any of the essential oils, and a few drops of carbolic acid, and stir well with a wooden spatula. Tliis paste wilt keep fur any kngtii of time perfectly pure. The ratwtmlc is this; llie Lorrusivc sublimate insures il against fermcnlation, and the essential oil and carbohc add against mold. Corrosive sublimate in the above IS a poisonous agent, but it is not cxpecled ihaL the paste is (o be eaten because of ils con- taining sugar ; and in the use of it as paste it is not in the least dangerous, as we all liandle with impunity many tilings more poisonous than this. PASTE, Jer Scrap Aw-ti,— Take the best of laundry starch in a clean dish, wet it with suflicient cold, soft water, to permit it Vicing stir- red smoothly. Pour on boding water, slowly stirring until the starch is clear and jelly-like. Ready for use as soon as cool. For many uses preferable to a mucilage of gum Arabic PASTE, That mil Adhere to Any Substance. — Sugar-of-lcad, 720 'grs., and alum, 720 grs. ; both are dissolved in water. Take 2)^ oz. of gum arabic and dissolve in 3 ouarts of warm water. Mix tn a dish 1 lb. of wneat flour with the gum water cold, till in past^ consistence. Put the dish on Ihc fire, pour into il the mixture of alum and sugar-oflead. Shake well, and lake il off the fire when it shows signs of ebul- litiim. Let the whole cool, and the paste is made. Tf the paste is too thick, add to it some gum water, till in proper consistence. PUTTY. GLAZIER'S PUTTY.— VmKin^, 70 lbs. ; boiled oil, 30 lbs. ; water, 2 gals, ^lix. If too ihin, add more whiting; if loo thick add more oit. PUTTY, to Sn//m.— To remove old putty from broken windows, dip a small brush in nilro- murialic acid or caustic soda, (concentrated lye,) and with it anoint or paint over the dry putty that adheres to the broken glass and &ames of your windows ; alter an hour's interval, the putty will tiAve become so soft as to be easily re- noovablc. SEALING-WAX. SEAL/jVG-iYAX.—iKtd.) i. .Shellac (very pale) 4 02. ; cautiously melt in a bright copper pan over a clear charcoal fire, and when fused add Venice turpentine, l^ oi.j mix, and further add vermilion. 3 oz. ; remove the pan from the (ire, cool a little, weigh it into pieces, and roll them into circular sticks on a worm marble slab by means of a polished wooden block ; or it may l)e poured into moulds while in a state effusion. Some persons polish the sticks with a rag till quite cold. — 2. (Fine.) Shellac 3 lbs. ; Venice turpentine, 19 01. ; finest cinnabar, 2 lbs. ; mix as r»cforc, — X. (Fine.) As the last, but use just half as much vermilion. — 4. Kesin, 4 lbs. ; shcl- Inc, 2 lbs. ; Venice turpentine and red lead, of each i_J4 lbs. Common. (lUaclc.) I. Shellac, 60 parts ; very fine ivory- black, reduced to on impalpable powder, 30 parts; Venice turpentine, 20 ports. — 2. (Fine.) As the last, but using loinjj-black for ivory- black — 3. (Fine.) Rosin, 6 lbs.; shcUnc and Venice turpentine, of each 2 lbs. ; lamp-black q. s. Inferior. ( Black Bollle-Wax.) i. Black resin 6U lbs. ; beeswax, % lb. ; finely- powdered ivory-Wack, f lb. ; melt together.— 2.(Ked.) As the last, but substitute Vcnelixm or red lead for ivory-black. (French.) .Shellac, (pale,) 3 lbs.; Vcuice turpentine, i^ lb. ; vcrmillion. ^^4 I^s. ; di- vide into sticks 12, 24, 36 or 40 to tne lb. Fine. (Gold.) By stirring gold-colored mica spoo- gles or talc, or aurum musivum into the melted resins when thcv begin to cool. Fine. (.Marbled.) by mixing 3 or 3 different col- ored kinds just as they l«:gin to grow solid. (Soft.). I. (Red.) Beeswax, 8 parts; oli^-e oil, 5 parts; melt, and add Venice turpentine 15 parts ; red lead to color. — 2. (Green.) As the last, but substitute powdered verdigris for red lead. Both are usea for sealing certain official documents kept in tin boxes; also as a cement. AH the above forms for "fmc" wax produce " superfine," by employing the best quahlics of the ingredients; and "extra-superfine." or "scented," by adding I oz. of balsam of Peru or liquid slonix to the mgrcdients when consider- airly cooled. The voncgalcd and fancy-colored kinds are commonly scented with a little essence of musk, or ambergris, or any of the more fra- grant essential oils. Tlic addition of a little camphor or spirit of wine, makes sealing-wax bum easier. .Sealing-wax adulterated with rosin, or which contains too much turpentine, runs into thin drops at the flame of a canale. COOKING AND BAKING. COOKING suitaulk for invalids is marked ANCnOVY BUTTER.— 9yzni^ the skin from a dozen fine anchovies, take the flesh from Ihe bones, pound il smm>th in a mortar; rub through a hair-sieve, put the anchovies into the mortar with jl( of a pound of fresh butter, a small quantity of cayenne, and a saltspoonful grated nutmeg and mace ; heat together until thoroughly blended. If to serve cold, mould the butler in small shapes, and turn it out. For preservation, press the butter into jars ; keep cooL COOKING AND BAKING, » APfLK BREAD.— K very light, plcasnnt tvcwt it niAilc in France by a mixture oi apples ami flo«r, in the pf^'ji*^<rfion of r of tlic fonner 1; I quantity of ycasl 1 lion bread, and is lft«>^ ■ ;rlp of the apples t] 'C dough is t»cn It in a proi>cr ves- sel, jV) ' luc fur o or 12 hours, aiid ihca L:.; 1 loavts. Very little water is ftijiiittic— iionr, generally, if the apples arc very ■\^^VF.. — Pare and core 3 good- . aiid put them into a well- n, with two tablespoonfnU of uccpan dose, and set it I e a couple of hours be APti I » fc«r lutincr; ^onic ;it>j'ies will taJtc a long titne •ivwfttc— ocbent wUl be ready in 15 minutes; WKctt toe «ripl» are done enough, pour ofl" the WMer, let tbcm lUnd a few minutes to ^et dry ; ffcca tkcti Uicsn np with a fork, with a bit of but- ter ftb'Ktf k( big as a nutmeg, and a teaspoonful ef povdrred sugsr- ikmie odd lemon-peel, Ifrxicd or minocd fine, or boil a bit with the ai>- |ik«. Soae are fond of apple sauce with cold |«ntlr- "/A'(75.— t lb. of flour. 6 ot. ..■d beef s.uct ; roll thin, and boiling apples ; add gralcd I lice of a small lemon; tie it hnur and 20 minutes, or long- A &nuLll slice of fresh butter :vhen it is sweetened will t>c an ac- aitlition ; grated nutmeg, or cinnamon fiat pmvder, maybe substituted for lemon- mvd. rot a richer pudding use )^ a lb. of bul- •er foe the cnist, and odd to the apples a spoon- ftilortwo of orange or cjuince marmabtlc. — a. I4r« 4 or 5 Uut;e, tart applet, antl gmtc them Adt ; thni malce the following custard, into «1b(il \' '1 apple: Flour, 4tablesp4)on- litia; I I ''<. 5 eggs, and a little grated anBC<-f<rcL Alter you have these ingredients veil nia»l. pour them into your puddiiig-dUh, lBdhft)te.abr'n' •■' '• — -;. APtt^ .- . Bakid.—a, large ap- fk« Vx"lol. - bread. 4 oz. of butter, 4 ', :: whue> vi eggs well beaten, sugw In - a dish with puffpasle. and bake A .*/■•; A CAKK. — ^Take 3 cups of dried ap- flc», cr* ' ' -•"•'"'« 'I cut caiiily, chop about SM ftne : incr in 1 cups of mo- Inni ^ sugar, I cup of sour ■m, I , \ cups of flour. 2 tea- a|a«nUu -^.Ut, cloves and cinnn- mnn Mix. witn moiassca wvnn. Put apples ia befcic the floor. Bake in Urge ft nofces I Urp* one, or 2 small APPLE CUSTAFD. — i pint of good stewed ^fAei» % % <A ^ *<r, ^ a pint of 3 t|nP ^ '■' ^S^ ^^'^ grated ti? taste. Mix inc inj^ccuenls together, in ■ raif'paste in a moderate stove. j#/»/»/^ r/T Al/"— R'll l?_i[n.lo'. ill wifrr fvyy ftilT azkil l'.^jk.> '[nut. 'friuwi ~ u{i un s dish. APPLE 5A'c7/r.— Put 12 good tart apples ia, cold water, and set them on a slow fire ; soft, dmin off the water, strip the skins from t1 apple-i, core .md lay ihem in 0 Idrge gln^s duh* Beat the whiles of 12 eggs to a %iift frulh, |«ji *^ a [lound of pfiw<lrrcd while siignr to ll»e upples ; I»cal ihcm and ndd the eggs. Beat the whole to a sli6f snow, and turn into a dcsscrl-dish. APPLE St CM. — Pare gcod cooking apples, put in an earthen dish with '■ugnr. butter, and water enough for juice. Moke a paste as for biscuit, only thin enough to spremi comIv with k spoon. Sjjrcail o\*er the apples am! hake V "rf ^ an hour. Berries and prunes- mnv lie u».ed in- stead of apples, and make an etjually palatable dish. Serve with a nice sauce APPLE SOUPPLE.~-6 or 8 apples, some while sugar, yelks and whites of 3 eggs. J^ of a pint of cream or new mdk, sugar to taste. Peel and cut the apples; boil them with n little white sugar, and mash them smcKHh. Make a custard with the yelks of 3 wcll-healen eggs, 3 J^ uf a pint of cream or new- milk, and while sugar to taste. Have the anfilcs arxl custard ready; moke a ring round the iiish with the apples, and put the eu-'ftard in the mwldlc. Whisk the whiles* of the egg?^ to a stiff froth, and put tliem over the c"ustard arwl apples. Sift sugar over it, and bake it m a niodcr.ite oven. APPLE EPirrEPS.—PaTc and core some fmc lorgt; pippins, aiul cut them into round slices. SooL them in su^, mc'istcncfl with wa> ter, and nutmeg for 2 or 3 hours. Make a bat- ter of 4 ecgs, fl tablespoonhil of rose-water, and one of miK ; thicken with cnougli flour, stirred in by degrees, to make a batter ; mix ir 3 or 3 hours before it is wanted, that h may be light. Heat some butter in a fr\'ing-pan ; dip each slice of apple sciKirately in tlic baiter, and fry ihem brown ; sift pounded sugar and grate nutmeg over them. APPLE TKIFLE.^Siievt 6 large apples; sift them, and aild sugar, butter and nutmeg as for pies. Put in a deep dish, lake a pint mI cream and i of milk and boil them. When boiling, add the beaten yelks of 6 eggs, and sugar. Stir until thick. When cold. j>our it over the apple, bake, and when nearly done spread the wliites of the eggs, lieaten with lemon and sugar, on the top, and let it brown deli- cately. APPLES, Pleating Island tf/.— Bake or scald 8 or 9 large apples ; when cold, pare them and pulp them through a sieve. Beat up this pulp with sugar, and add to it the whites of 4 or 5 eggs previously beaten up with a small quantity of rose-water. Mix tlus into tliejmlp a little at a time, and beat it until quite tight. Heap it up on a dish, with a rich custard or jelly round it. ARTICHOKES.— ^T^i them in cold water, and wash them well; nut them into plenty of boiling water, with a handful of salt, and let them boil gcnUy for \% or 2 hours ; trim them and drain on a sieve; send up melted butter with thcrn, which some put into small cups, 1 for each gue^t. ARTICHOKES, /?.>iM/.— Twist off the stalks and wash them in cold water. When the water boils put thera in with the lops down. They will lie done in tj^ hours. Serve with, xoelted butler. ARROWROOT BLANC~MAliQE,—K\^ DICnoyARY OF EVERY-DAY WANTS. cupful of arrowroot to a pint of milk; boil Ihe milk with 1 2 sweet ami 6 bitter almonds blanched and licatcn ; sweeten with loaf sugar, and strain it; break the arrowroot with a lilUe of the milk us smooth as possible; pour tlie boiling milk upon it by degrees, stirring the while; put it back intu tlic pan, and boil a few iiiiniite<>, litill stirring; dip the shape in cold water before you put it ai, and turn it out when cold. ASPAHAGUS,^9Kt?L^ the stalks till they are clean ; throw them into a ]ian of cold water \ tie Ibem up in bundles of about 25 each ; cut off the stalks at the bottom all of a fcngth. leaving enough to serve A a handle for the green part ; put thcTD into a stew-pan of boiling wnter, with a handful of snlt in it. Let it boil, and skim it. When they are tender at the stalk, which will be in from 20 to 30 minuter, they arc done enough. Watch the exact time of their becoming tender ; lake them up that instant. If too much Ijoilcd they lose both color and taste. While the as- furagus is boding, toast a round of a quartern oaf, about % an inch thick ; brown it delicately on Iwth sides; dip it lightly in the liquor the as- paragus was boiled in, and lay it in the middle of a di^h, and lay the asparagus round the dish, the tops inwards. ASPARAGUS SOUP.^2 quarts of good beef or veal steak, 4 onions, 2 or 3 turnips, some sweet herbs, and the white parts of 100 young asparagus ; if old, half that quantity; and let them simmer till fit to be rubbed through a tammy ; strain and season it ; have ready the boiled green tops of the asparagus, and add them to the soup. BAKING POWDER.— '^iz following arc the baking powders in general use: i. Tartaric add, 4>i or.; arrowrcwt or rice-flour, ^ oz. ; mix. — 3. Alum, 5 oi. ; bicarbonate of aoda, t% or. ; lucnrbonate of ammonia, ^ or. ; arrow- root, 4 oz. BEANS^ To Cook. — The usual way people cook beans is to parboil ihcm ; put ihcra in a kettle or nan, set them in the oven to bake, with a piece of fat pork in them. The grease oozes out into the I>cans, causing a most unwholesome and indigestible mass, destroying all the good flavor of the beans. Now the method for cook- ing them (which all who have tried it pronounce excellent) is as follows: Parijoil as usual, putting in sail to suit the taste. Then put them in a pan and set in Ihe ovcti to bake, putting in a piece of good, sweet butter — the size of a butter- nut will answer. U.ike until tender and nicely browned over on top. Beins are very nutn- tious, and cooked in this way are palatable, di- gestible, and can be eaten by any one. If you want the i>Ork, cook ix in a dish by itself. J^E.INS, <7rfm.— (French style.) Choose small, young beans, and strip off the ends and stalks, throwing them, as prepared, into a dish full of cold spring water, and, when all are fin- ished. wash nnd drain them well. Boil them in salted boiling water, in a large saucepan, and drain them, after which put them into an enam- eled stcrwpan, and shake them over the fire until they arc quite hot and dry ; tlien add about 3 oz. of fresh butler, and a tablespoonfu! of veal and chicken broth ; the butter must be broken up into small lumps. Season with white iiepper, salt, and the juice of half a lemon strained. Stir them well over a hot fire for 5 minutes, and ■erve them in a vegetable dish very hot. BEEP, To y%*dge of its QufUity- — The grain of ox beef, when gooo, is loose, the meat red, and the fat inclining to yellow. Cow beef, 00 the contrary, has a closer grain, a whiter fat, but meat scarcely as red as that of oa beef. Infe- rior beef, which is meat obtained from ill-fed an- imals, ur from those which had Iwcooie too old for food, may tic known by a hard, skinny fat, a dark, red lean, and, in old animals, a Uuc of homy texture rmining through the meat of the ribs. When meal pretised oy (he finger rises up quickly, it may be considered as tliat of an animal which was in its prime ; when the deal made by pressure returns slowly, or remains %'istble, the animal had prol>ably pa.s&ed its prime, and the meat consequently must be of inferior quality, PEEP, To Roast. — ^The noble sirlmn of about 15 lbs., (if much thicker llie outside will be done too much before the inside is enough,) will re- quire to be before the fire about 3^4 or 4 hiJaT3. Take care to spit it evenly, that it may not lie heavier on one side than the otiicr; put a little clean dripping into the dripping-pan ; (tic a sheet of popcr over it to preserve the (at ;) l^aste it well as soon as it is put down, and every j^ of an hour all the time it is roasting, till the last yi hour; then take off the paper and make some gra\'y for it ; stir the fire and make it dear ; to brown and froth it, sprinkle a little salt over it, baste it with butter, and dredge it with flour ; let it go a few minutes longer, till the froth rises ; lake it up, ptit it on the dish, ctc PEEP, Rump of. To Bake.—ilxiX. out the bone and break it. and Iteat the flesh with a rol- ling pin ; season with pepper, sail, ai»d clores, and lard the meat across. Put the meal into on earthen pan, with the broken bones, some but- ter, bay leaves, whole butter, I or 2 shalots. and sweet herbs; cover it dose, and place it in tlie oven; it will require 6 hours to bake. Skim oflT the fat, dish the meat, and serve with dried 5i)> pels and its own hquor. BEEF, Ltg of. To Bake.-^xiX the meat off and break tlie bones. Put them all into an earthen pan with 2 onions and a bundle of sweet herbs, and season with whole pcpT>er, cloves, and blades of mace. Cover it witn water, tie the top doie with brown paper, and put it in the oven. ^Vhen done, take out the pieces of meat, lay them in a dish, ojid return them to the oven to keep hot. Skim off the fat and strain the liquor; pick out the 1>oncs and sinews, and put them in a saucepan with a little of the gravy, and butter rolled in flour. When hot pour il into (he dish with the meat. BEEP, PiiUt tf/.— Take the sirloin or second cut of the rit>s ; take out the bones with a sharp knife, and skewer it round in good sliape; lay the bones in a large saucepan, with 2 onions, I carrot, and 12 cloves; add the meat, just cov- cred with water. Let it cook slowly 2 hours ; dish the meat ; skim all the fat from the gravy, add some flour mixed with cold water, and 2 spoonfuls of walnut catsup; give all a boil. Turn p.irt of the gravy over the meat, and serve ihe rest in a gravv tureen. BEEFCOLLOPS.—CxLtiUt fdlet from the under part of a rump of beef into thin slices, and broil until nearly none ; put into a stew-pan with a little beef stock; acid slices of lemon, 3 tablespoons of catsup, and stew till tender ; U a pint of oysters is an miprovemenl to this dish. J COOK/yC AND BAKING. ^ the c BEEF^ FiUei c/^ -,eith Musknvms.—Cwi the fillet into slices, and ])our over liicm some melted butter, seuuncd with i^eppcr and salt; let them stand for an hour ; then put them in a frying-[>an over a cjuick fire to brown liglilly; tjke Lhem out, and put in the pan flour enough to thicken and brown ; mix ^mootlily, and add sofnc slock. BEEJ^, C»r7 *?*/.— (Madras style.) Place 2 t^Iespoonfuls of butter in a saucepan, with 2 smaU unions cut in thin slices ; fry until bruwn ; add a tablespoonful and a half of curry powder, and mix all together. Take 3 pounds of beef; cut in pieces an inch square; pour over lhem the milk of a cocoannl* and a % of the meat of the not ^ated fine and squeexccl through mu'tlin with a little water ; this softens the taste of the carry, and no curry is ever made without it in India. If there is not liquor enough, add % a tcacupful of boiling water; let (he whole sim< mer for jO mfnates. Serve in a dish with sliced lemon, and a wall of mashed potatoes or boiled rice around it. BEEFJUSSOLES.—^lmcn some cold roast beef fine, add rather more than % as much bread-crumbs as meat, a little mioced leraon- peel and chopped parsley, with salt, pepper, and sweet herbs minced, to taste. Make into a paste Willi 2 or more e^s, according to the c^uantity of meat ; roll np into balls, and fry a nch brown ; thicken a little good brown gravy ; add to it tt dessert spoonful of Worcester sauce, and pour it round the rissoles in a very hot dish. BEEF, Stnvedwitk Onicns. — Cut some ten- dar beef into small pieces, and season with salt and pepper; slice some onions and add to it, with water enough in the stew-pan to make a gravy. Let it stew slowly till the beef is thor- oo^iily cooked, then add some pieces of butler roUed in 6our, enough to make a rich gravy. Cold beef may be cooked before adding them to tlie meat. Add more water if it dries too fast, but let it be Soiling when poured in. BEEF J/AS//.-^Takc nice slices of cold sir- loui or ribs of beef; cut off all the outside and gristle ; make with these and the a brown gravy as directed; cut a good- sixcd carrot and turnip in small pieces ; stew till tcwlrr ; lay the slices of meat in a stew-pan with ihe carrot and lumip; pour over a pint of tfce grary, thickened with a oil of butter rolled &ur. 6 pHckle<l mushrooms, and 3 pickled nis CUT in half. Set the stew.pan by the until the meat is thoroughly heated, but do HOC let it boiL B££F, CORNED, n Baif.—Wish it ihor- gUf , and out it in a pot thai will hold plenty of witer. The water should Imil when the beef IS pot in, and great care shouM be taken to skim it olten ; >^ an hour for every lb. of meal is snfficitnit rime. Com beef, to be tender and j«acT. should boil very gently and long. If it is to be ealen cold, take it from the pot when boiled, and lay it in an earthen dish or pan, with a jiiece of board ujion it, Ihe size of tlie iBKat. Upon this put a heavy stone or couple flC ftal ktom* It peatly improves salt meat to / Vrt/.— *«lt 3 lbs. of lean beef, with K • : and >V ftn <k. of saltpetre. Let fl ttarici J <izv>. 1 lividc it into pieces weighing * pOVtti coc^ and put it in an earthen pan of just sufHcieiit size to contaiii il ; pour over it yi a pint of water, cover it close with a olalc, and bet it in a slow oven for 4 hours. Wiiea taken from the oven, pour tlic gravy into a basin, hhred the meat fine, moiaten it with the gravy poured from the meat, and pound it thoroughly m a uiarblc mortar, with fresh butler, until it becomes a fine paste ; season it with black pep- per and alUpice, ground doves, or grated nut- meg; put it in pots, press it down as closely as po!^:^ibtc, put a weight on it, and let il stand all night; next day, cover it a 3^ of an inch thick with clarified butter* and tie paper over it. BEEfi' CUr/.E7'S.~Ciit the inside of a sir- loin or rump in slices }4 an inch thick ; trim them neatly ; melt a little butter in a frying- pan ; season the cutlets ; fry tliem lightly ; serve with tomato sauce. * BEEF TEA.—Tdkc I lb. of juicy rump steak, cut into oblong pieces an inch or two long by about V ^^ ^1 i^^^ wide, place them in a saucepan anu ju«t cover v^nth cold water ; set it on top of the stove, if there is a good iire, and witn an iron spoon keep pressing out the juice from the meat, which at the end of lo min- utes will be almost perfectly white and touch as leather. 3 to 5 minutes boiling wilt finish it; tlien draw off the broth and rinse the meat with a little boiling water, to get off the nourishing particles which remain ; add salt the last thing (on no account do ihU while the meat is cooking) and pepper to taste if allowed, and in 15 min- utes you have a bowl of as good beef tea as was ever made. BEEF BROTU.—Wtish a leg or shin ot beef; crack the bone well; ^desire the butcher to do it for you ;) odd any trimmings of meat, game, or poultry, heads, necks, gizzards, feet, etc. ; cover them with cold \\'ater; stir it up well from the Ixittom, and the moment it begins to simmer skim it carefully. Your broth must Ik; perfectly clear and limpid, for on this depends the goodness of the soups, sauces and gra\'ics of winch it is the basift. Add some cokl water to moke the remaining scum rise, and skim it again. When the scum has done rising, and the surface of the broth is quite clear; put in i moderate- sized carrot, a head of celery, 2 turnips, and 2 onions ; it shotdd not have any taste of sweet herbs, spice or garlic, etc. ; cither of these fla- vors con easily be added after if desired ; cover it close, set it by the side of the fire, and let it simmer very gently (so a^ not to waste the broth) for 4 6r 5 hours or more, according lo the weight of the meat ; strain it through a sieve into a clean and dry stone pan, and set It into the coldest place you have, if for after use, BEEFSTEAK, Hmo to Ov*.— The frying- pan being wiped dry, place it «ix>n the stove and let it become hot. In the mcintirae mangle the sleak — if it chance lo be sirloin, so much the belter — pepper and salt it, then lay it on Ihe hot. dry pan, which instantly cover as tight as possible. When the raw flesh touches Ihe neatetl pan, of course it seethes and adheres to it, but in a few seconds it becomes loosened and juicy. Every 30 seconds turn the steak ; but be careful to keep it as much as pr»ssible under cover. WTien nearly done lay n small piece of butter upon it. In 3 minutes from Ihe time the sleak Rrsl goes into the pan it is ready for the Uble. BEEFSTEAK AND 0N10NS.-^yA the ^L dBb^ DICTIONARY OF EVERY-DAY WANTS, ttealat about ^ of an inch thick ; put a good lump of clripi>ing or lard into your pan, and when it is hot lay in tlic steaks ; turn them frc< quenlly, so that they may not bum ; let them be nicely browned all over, and when cooked lay them in a hut dibh before the fire; meantime have in readiness a plateful of onions, sliced very thin, and sprinkled with pepper and salt; put them into the pan, and lay a dish over them to keep in the steam ; turn them al>out. and let them be cooked thoroughly. They will require along time; they should be soft aiid brown; when done, pour them over the steaks and serve up hot BEEFSTEAK ROLLS.— CmX nice, small, thin steaks, and firy them sUghtly ; make a stuf- fing as if for roast veal or turkey; roll up the steaks, putting the stuffing inside each roll; skewer or tie them neatly, stew them in a rich, brown gravy for 20 minutes, and serve. BREAD, Yeast for. — Tjike 9 medium*sized potatoes, boil in 2 quarts of water, and ma*ih them fine. Steep I cup of hops in ^ .1 pint of hot water, and strain off, pressing the hops. Add together the potato-water, hop-water, the ma&hed |>otatocs. 2 tablespoonfuls of salt, 2 of fotxl ground ginger, i cup of sugar, and when lood-worm add 1 cup 01 stock yeast, (such as here described,) or for first start use brewer's yeast; put in a jar and keep in a cool place, where it will not freeze, and it will keep gooil about 3 weeks. Let it stand at least 24 hours before using. BREAD, To Make, — ^To make the sponge, which should be in the evening, tnke a deep ves- sel, put in 3 quarts of worm water, 1 cup of the above yeast, stir in (lour enough to moke a stiff batter, and set in a warm place. In the morn- ing put in 2 quarts of warm water, salt it (if the dou^h inclines to l>e running, from bad flour, put m I teaspoonful of powdered nlum dissolved m warm water.) Knead the dough till it is smooth, and cover it with a doth in a deep ves- sel; keep it warm, (not hot,) let it rise, and then mold into 6 loaves, let it rise again till light, and then bake.. BREAD, FrrwA.—Vut t pint of milk into 3 quarts of water. In winter let it be scalding hot, hut in summer litdc more than milk-warm ; put in salt sufTidcnl. Take i}4 pints of good fllc-ycast, free from bitterness, and lay it in I gal. of water the night before. Pour off the yeaiit into the milk and water, and then break in rather more than ^ lb. of butter. Work it welt till it is dissolved; then beat up 2 eggs in a ba- sin, and stir them in. Mix about i^ pecks of flour with the liquor, and, iu winter, moke the dough pretty stiff, but more slack in summer ; mix it well, and the less it is worked llie better. Stir the liquor into flour, as for pic-crust, and after the dough is made cover it with a doth, and let it lie to rise while the oven is heating. ViTicn the rolls or loaves have lain in a quidc oven about a ^ of on hour, turn them on the other side for about a ^ of an hour longer. Then take them out and chip them wlili a knife, which will make them look spongy, and of a ' le yellow, whereas rasping takes off tliis fine )lor, and renders their look less inviting. BREAD, Unfertfiffttid. — Take the iron pans now in use, and which can be obtniuetl at almost ly hardware store ; or, if not obtainable, com- >n patty tins will do; saturate a dean duth with oil or butter, with which rub llie iron or tins, and set them on the stove to heat ; then take sweet skim milk (not more than 24 hours old) warmed to the temperature of new milk or warm water, with 2 spoonfuls of cream to i pL of water, and sth- in fine flour until you have a batter a very little thicker than for gricLjlc cakes ; or if unbolted flour (which is much better) is used, until it will heap up slightly on the spoon ; heat your dishes so that they will siss when the batter is put in, and have your oven well heated, until the cakes are r>une<l up and lightly browned. Then close the draft and bake slowly for 15 or 20 minutes, and you will have the best bread made. BREADt Gmham. — Take i qt, of warm wa- ter, I teacupful of good yeast, and I tablespoon- ful of salt. Put into a pan, make a stiff batter with flour, which has l>ccn siftcil, and keep it very warm until it is light ; then take flour whidi has been half sifted to thicken it; knead it wel!, ^ut do not let it get cold ; let it rise agom. Then work it down, and put in I teacupful of sugar and a piece of butter the size of an egg. Knead it ^ an hour, put it in pans, and let it Hour in a rood- rate oven. rise very light. Bake J^* of on BREAD, Oxyrfnafed. — An artide of diet termed oxygenated bread has of late lieen intro- duced into England, and found considerable fa- vor. For its prcjMiration the bread is placed un- der on air-pump, and the carlx>iiic acid gas and atmospheric air exhaustefl, and then oxygen ad- mittecl in sufficient quantity to fill the pore.s of the bread. An inconvenience attending its use is its tendency to become mouldy. This can he obviated by avoiding the use of yeast, or by placing a pn]>cr saturated with a solution of car- bonic acici on the top of the Ixix in whidi the bread is preserved, this scarcely affecting the taste of the bread. A single mouthful uf oxy- genated bread is said to remove the wont of an- IKtilc, and to induce an agreeable sensation in the epigastrium in dyspeptic attacks. In the case of ijaslric disturbances arising from nervous depression. Incomplete assimilation, or scrofulous aflcctions, it is said that (he use uf this bread produces a very sensible improvement in the course of i or 2 weeks. BREAD, To Make Witkotit FUmr.—K Frenchman named Seiillc has discovered a method of making bread from unground wheat, with- out first grinding and bolting it into flour. Tlie making of breadby this new system is a three- fold process — namely, washing the wheal, fer- mentation, and the final admixture and flavoring. The grain is put in a vessel, covered with water, and stirred until the lighter grains and extrane- ous particles arc cither dissolved or left floating on the surface. The m-iss is then freed from the water and put into a cylinder, like a nutmcg- grater, whose revolutions remove the outer sVm of the grain. This is all that is really necessary to remove. Next, the wheat thus cleansed is immersed in twice its own weight of water, heate<l to 75'', to which has been added I port of half-dry yeast, and 5 or 6 oz. of glucose to 200 parts of water. A day's exposure to this bath secures the necessary aegrec of absorption and fermentation, and the color will also nave been extracted from the exterior surface of (he grain. The water being then removed, the wheat will be not for from white in color. Next COOKING AND BAKING. the ttifTencfi ra&^t is put through rollers, which ma&h it inio a glulinous pulp, and mix regularly Ihinugh ihc whole bulk all the rcuiAin'tn); uar* tides of &ldn or bran. The dough — for sucn it now is — is then put into a trough, flavored with salt which has been dis&olvecl in uiitcr. and given an opportunity to ab&orb more ivatcr if neces- sary, and then thoroughly kneaded by hand. Nothing, DOW, is needed but to treat it just as ftour-dough is treated, and, when sufficiently light, haiul it over to the oven. It is claimed that by this »rocess the cater secures the entire Dutnment of the wheat, and that it produces U more bread than under the present system. It is probable that the bread tnui mode will laclt that whiteness which is so much sought afler by modest hou5cwivc^ but then the result will be most nutritious. Owing, however, to the time oonsamed in preparing tne grain for the oven, it is not likely taai this new process will for some lime tocnmcsui>crscdc (he old -fashioned method of letting a sponge over-night for the next day's baking. BREAD, To Disfoi'er whether it is Adulte- ratidntitk Alum. — The bread must be sonked in water, and to the water in which it has l>ecn soaked a little of the solution of muriate of lime must be added, upon which, if any alum be present, the liquid will be pervaded with milki- iiei.s ; but if the bread be pure the liquid will remain limpid. Rationale : Sulphuric acid has a stronger amnily fur lime than for the alumina and potass, with which it forms alum; it there- fore quits tho&c bodies to form sulphate of lime with the lime of the test, which produces the mitkiness. BfiEAD, .'///'*•-— (F'rench method.^ Put % of boiled apple pulp to *^ of wheat fiour, and ferment it with yeast for 12 hours. It is said to be light and palatable. BREAD, ^AWOT«.— {Oneida.) l nt. of Indian meal, 1 gu of rye meal, 1 teaspoonful of soda, t^ a enp of moUsses, with a slight sprinkling of salt. A little sour milk improves it. Mix to the coa&istencv nf pancake batter. Bake from 1 hour to I>i hours, according to the heat of JKMU oven. BREAD, CiTTTf.— Take I pt of com meal, (white is best.) and stir into it \ teaspoonful of dry saleratufi and % a teaspoonful of salt ; then •M 2 *^g*» ' P^ "f »«>"*■ milk, and 3 tablespoon- fuU of sour cream ; beat about 5 minatcs, and pus it (aljout % an inch deep) in the pans to bake. Use pie pans to bake it in. If you have BO cream, use about a tablespoonful of butter. dfjpp'ti^, or lard. BREAD, Potato. — Tade 4 or S good mealy potatoes, and after boiling peel and mash well ; add a large spoonful of flour and enough hot v«lcr lo make a thin batter ; when cool enough add a amall quantity of good yeast and a spoon- M <if s«qpr \ set to rise in a moderately warm pfaoe, my by the stove or fireplace; it rises very 5"klky. When risen, take 3 large spoonfuls or H far I pt and a >^ of flour, a small spoonful of hni or butter, a >i pL of milk, and hot water fSBO^gh to make into a stiff liatlcr, (over night;) bcaS wdl; ( est morning work it well into a cmootSl dough and make into roIU or loaves ; *cf io a warm place lo rise again, and bake in a ^uick oven. Do not forget a teaspoonful of salt tti4 I of ycBSt powder sifted in tlie dry flour tJhil JOB work into the baiter in the morning ; a tin bucket is best, with a tight cover, and a towel between it and the bucket. If your flour is good, there is no belter recipe than this; no hops are needed. BREAD, R/CE.^TvAie i lb. of rice, and bwl it gentiv to a thick paste, which, when mixed with the usual quantity of yeast, will be sufficient to make 5 pounds of wheat or borl^ meal into a dough. When risen, bake it in the usual way. BREAD, j^'KA'.— Scald I cup of flour with t cup of boiling water. % a teaspoonful of salt. 4 tablespoonfuU of molasses, a large cup of yeast, 3 cups of rye, 6 cups of flour, 3 cups of warm water ; stir well with a spoon, set it to rise 12 hours. BREAD, Jy|f?d?.— This light and nutritious article for invalids is made in the following man- ner : 2 lbs. of sago lo be well soaked in water or milk for several hours; mix it with as much flour ; add salcralus and gmxi ycAst, (a little In- dian meal, if liked ;) when well raided give it a handsome bake. It is delidoos, healthy and cheap. BREAD, If-'/ZZOfK.— The leaves of our common or Ixisket m\\ovr,{Safix Nig^nu Mar- shall.) treated the same as is usual for hops, make on excellent yeast or leaven for light bread. The discovery was made this summer, and after thorough trial I was convinced (hat there is nothing equal tn it, as it rises much quicker than hops — in half the lime — imparts none of that hop flavor so disagreeable lo some, and, in fact, makes l>etler breadevcry way. The thing is well worthy the attention of every good houicwife; and lest some should hesitate in ci^n- scqucncc of not knowing the meilical nro^ietties of the willow in question, I will add tuat it is a healthful tonic from wluch no harm can possibly arise. BREAD, To Keep Afoist.—VUcc in the bread pan a board pierced with holes, and so supported ail to be a couple of inches from the bottom of the pan ; let there be an inch depth of water in the pan ; put the bread on the board, and cover the pan with the lid. The inclosed air will then prevent the bread from becoming too dr>*. BREAD, To Srrve at rd*/r.— First, the bread-plate should be of wood, perfectly round, and with a flat surface. They cost at the shops from 75 cts. to $6, or more. The highnriced ones arc Ixrautifully carved. Next a I>reml-knife, which has a wooden handle to match llic plate. The blade should be thin and long, and the edge kept well sharpened. Bread dulu a knife very much* Place on the table the bread-plate with a loaf of bread nn it — 2 loaves are better, I of white bread, the other of brown — and the knife. When it is time to serve the bread, the one nearest the bread-plate asks each one what Idnd is preferred, and if thick or thin slices. Where the table is large, a small ptale is used to pass it on. In this way every one at the table has the bread cut to his or her liking. The bread i* cut only as wanted, and no more cut than is used. The outside niece of either bread or meat must not be served, unless some one manifests a pref- erence for it. Not much strength is reoutrcd to cut meat and bread. The muscles of the wrist and band should do the work, and not those of the arm^ elbow, or shoulder. DTCTIO^ARY OF EVERY-DAV tVAA'TS. HREAD PVnDFNG.—l pt. of grated bread crumbs, I qt. of milk, yelks of 6 eggs well l>ealen, i giated lemon, and sugar to tosie. Bake. When cold spread a layer of jelly over the top, then make an idng of the whites of the eggs and white sugar, and spread smoothly over the jelly. To be eaten cold without sauce. BROSE, Athol. — This is a beverage peculiar to the Highlands of 5>cotIand. Honey is dis- solved in whisky to the consistence of cream ; the drink w tl»en taken with a teaspoon. A quantity sufficient to fill a wine-glass, taken at night, will l>e found of benefit in colds and ca- tarrhs. In prejiariiig Alliol Brest oatmeal is occa.sionalIy added. BROSE, Scetch.—V\xK a few handfuU of oat- meal into a wooden dish ; then pour in a little boiling water, and mix thoroughly. Add a lit- tle soil. Tlii* dish is fTcquentTy used as a sub- stitute for porridge, when it is inconvenient to cook the Inttcr. Fresh milk added is a great improvement. BEETS^ Boiled. — Beets must not be cut be- fore boiling, as the juice will escape and the swcetneH-« Ikt destroyed. Select .small- sizetl, .«;mo<>th roots, wash them nictly, and lK>il in nClcar water until lender. When sufficiently >kc*', 5.kim lliem into a pan of cold water, and Hp off the skin. Cut them in ttiin slices, and, while hot. season with butter, salt, pcpocr and ^•inegar, and aen'C. If preferred coin, slice lengthwise and lay in strong, cold vinegar. BiSCUiTS, frmr.— Take 2 lbs. ot flour, 2 llw. uf butter, and 4 oz. of sifted loaf sugar. Uub the sugar and butler into the flour, and make it into a stiff paste with milk; poumi it in a mortar, roll it out thin, and cut into sizes or 5ha()es to fancy. Lay ihera on buttered paper in a warm oven, on iron plates, having first crushed them over with a little milk. When done, you cin give them a gloss by brushing them over M'ith a brush dinped in egg. A few caraway seeds may l>e added, if thought proper. BISCUITS, Englhh Scni.^x lb. of Rour. % lb. of su^ar, % lb. of butter, ^ oz. of caraway seeds, 3 eggs. Roll out, cut round, and bake bi m moderate ovrn. BROTH OF FRAGMLNTS.—Whiin yoM :ss a large dinner, you may nuke good broth, portable soup, at a very small cost, by taking care of all the trimmings and parings of the meat, game and poultry you arc going to use; wash them well and put them in a slew-p.in, \nth as much cold water as will cover Ihem ; set your stcw-pnn on a hot fire ; when it boils, lake off alt the scum, and set it on again to simmer gently ; put in 2 carrots, 2 turnips, a large onion, 2 blades of pounded mace, and i head of celery ; some miishrfwim parings will lie an addition. Let it continue to simmer gently for 4 or 5 hours, and then strain it through a sieve into a clean basin. This saves much expend in buying gravy meaL BROCOLT, To Bfifl— Strip off the leares till you come to the top ones; peel oft all the outside skin from the sLiIks and small branches, and thniw ihem into water. Boil in accordance with the general directions. When the stalks arc tender it is done. Serve in the same man- ner as asparagus. BC'AS.—}4 a cup of butter, >^ a cnp of yeast, 1^ a cup of sugar, 1 cup of milk, and nour enough to make a lialtcr like griddlc-cakcs. Let this rise till light, then add % of n cup of iugar, I cup of currants or stoned raisins, dn^, namon or nutmeg to taste, ft little more flour let it rise again, put in |<i of a teaspoonful ol soda, cut in cakes, let them rise a third timCf' and then Imke. Bl'.VS, Bath,— A X of a *b- of fl<™>". 4 yelks and 3 whites of eggs, with 4 sptKrnfuls of solid, fresh yeast. Beat in a bowl, and act be- fore the fire to rise; thep rub into I lb. of flour ]0 01. of butter ; put in ^ of a lb. of sugar and caraway comfits; when the ctos and yeast ar^ pretty light, mix by degrees ST together, throW"' a cloth over it, anu set before the fire to Make the buns, and when on the tins brush over with the yelk of egg and milk ; strew them with caraway comfits ; l^kc in a quick oven. BL'TTER, To C/an/y.—Takc butter, melt ft^ in a warm bath, then let it settle, pour off lh«1 clear, and cool as quickly as possibltf. Butter' preportMl in this way will keep a long time go<.>i BUTTER, j^*?«(i;/.—Ram;id butter, ifboih in water with a portion of charcoal, (say .a tentli'^ part,) will be entirely <!ivesled of its rancidity, and may be used for cooking purposes, althouCTj its fine flavor will not be restored for the lablk^ CABBAGE, 7:? 5/rtc'.— Parboil in milk ant water, and drain it ; then shred it, put it into stew-pan, with a small piece of butter, a small leacupful of cream, and seasoning, and stew till tender. CABBAGE SALAD. — This is a wholesome dish, as raw cabbage is much sooner digesN than w hen cooked ; a dressing of vinegax or sweet cream; shred it finely as (or slaw. CABBAGE {Cold 5-im.)— Take fresh cab- bage— while is preferable — wash, drain it, andd cut off the st.ilks. Shave the hca<l into vei fine shreds with 3 cabbage cutter or *harp knife I'lnce it in n deep china or earthen dish, and pre-T] pare for it tlic following dressing: To )-^ a pt. of ddcr vinegar add tl %Qi vl lb. of butter, cut in 5 or 6 biu and rolledin flour ; add a small salt- spoon of salt. Stir well together, and boil in a saucepan. Have ready the yelks of 4 eggs, well beaten. When the mixture comes to a boi" remove it from the fire, and stir in the eggs. Pour this boiling hot over the cabbage, stir i" thoroughly through with a spoon, and set it ii ice or snow, or some cool pLice, to get thor-. oughlv cold before being served at the table. CAKES, AlMO\3.—i. Take some sweet almonds, flmir, .and powdered sugar, of each V lb., 7 eggs, and the outside yellow peel of4 lemons shredded small. Pound the almonds^ previously bl.mcheti, until they are very smool' adding gradually the sugar analcmon-jwtl ; th< take them out. add the eggs, and beat the wl until it is as while as s[Minge-|xi«»le; next add flour, work well, p\it it into wcll-butiered paos, and bake in a slack oven, with 8 or 10 thick- nesses of jMiper under them and 1 over them. CAA'E, APPLE S//ORT.—V&TC and sUce tart apples enough to 611 2 roumi pic plates ; thea make a crust of i leacupful of cream, ult soila; roll an upper crust, and put on and ' when done turn nottom upu-ards; put on sugar enough tn taste; then turn again, 'and so on* To be eaten warm. CAAES, BAXBURY^-^WoxV l lb. of but- ter into the same weight of dough, made for white bread, as in making jijiff paste; then it out very thin, and cut it into oval pieces, or the cakes are wanted. >[ix bome good moist nigu with an equal wc-ight of corrants. and wet ifaem wUh water ; then put a little upon each piece of paste; dose them up, and place them oa a tin with the doiicd side downwards and hake them. Flavor some powdered sngar with CBudied peel, gnited« or essence of lemon, and aft a little m*cr the cakes as soon as they come oat of the oven. CAJTES, SA 77/.— Mix weU together }^ a lb. of Iratter, i lb. of flotir, 5 eggs, and a cupful of yrast. Set the whole t>efnre the tire to ri^e, which efTectrdf add 4 oz. of line! y- powdered sagar and I oz. of OLraways; roll the paste oat into tittle cakes. Bake them on tins. CAA'E^ BA'EAA'FASr.—\ cup of soar cream, I teaspoonful of soda, i egg, i lump of butler the size of a hen's egg, a &null teacupful of sugar. I cup of rye flour, and I cup of In- dian mea] ; nuke and bake as stirred colce. CAKES, C/AWAMOM—t cup of sugar; ^ of a cap of molasses ; 1 cup of butter; i^ t^lcspoonfuls of ground cinnamon ; 2 level spoonsfuls of sodA, dissolved in 6 large table- fuis of warm water ; stir well, and add enough to allow In roll quite thin ; cut out a btM:uit<utter, and bake in a quick ovetu CAKE, CO/fX.—l. I pL of buttermilk, I pL of com meal* 2 beaten egg^, i teaspoonful of vvla; Ijeat well together and hake in shallow tin pons. Increase quantities for more than 4 or 5 persons. — 2. A pi. of buttermilk or sour milk, a pL of com meal, i egg, a teaspoonful of soda, I of salt. 2 of sugar or molasses. Dts- solre the soda in a little warm water, and add it the bst thing. Bake }4 ^ ^^^^ in ^ quick oven. CAKE, B/f£AD.—i^ cups of dough, 1 cap of sugar. % ^ <^ip ^^ butter. 2 eggs, ^ tea- spoonful of soda. Raisins and spice to suit the CAsCr. Mir with the hands until the dough thoroughly worketl in, adding a little more if the douqh is thin. Let )it rise ^ an- hoor. It rises stowly and bat little before going into the orcn. CAA'ES, GRIDDLE ( trAMfimaLy-Make a porrid^^c with about 3 heaping spoonfuls of oatmeal, hominy, rice, or very coarse com meal. in a pint of water. Boil 20 or 30 minutes, or if rm Dave either of these articles alreidy cooked. It can be made much quicker. Add 1 pint of ooU water and wheat meal, sifting it siowly, eaaach to make a batter a httle thicker than for nnCQ griddle cakes. Bake on a slightly- oiled or » aoapitonc griddle, spreading out with the spoon as yna put them on. Itake them brown, xjkI pat them on each other as fatt as cooked. Keep them close and warm, and let them stand xo or 15 minutes twfore serving. If soft and iticky 2KKT Standing, you have made them too tkfttt. CAA'ES, C/ArGER.~Ma.ke a paste with muffir, I lb. ; powdered ginger. 4 01. ; flour. 2 Ibk: «mer, 1 pL : buner. '^ lb. ; and i cup of oci^QiS orange peel, grated; form them into ~'~~ sad pnck them «*iih a fork before baking CAKE, CHOCOLATE PASTE.— 2 cups cf viQpv. I CBti of butter. 3 eggs, 3 cups of flour. If « • am or milk. ^ a lea<ipoonfuI of soda, I teaspuoofoj of cream of tartar. Pattt: Choco- l<*iw 2 or., I mp of sugar, 4^ of a cup of sweet ■Ok; brrO K&If down. 1*his makes I cake of 4 l^«n with paste bctlroen. CAKES, ICING EOR.—)ieat the while of e^s to a full froth, and flavor with lemon or rose ; then odd gradually as much finely pow- dered sugar as will make it thick enough, beat- ing it well all the time. Dust the cake over with flour, then gently rub it off, lay on the icing with n flat knife, slick on the ornaments while it is wet, and place it in the oven for a few minutes to harden, but not long enough to dis- color it. CAKES, yOlLWVY.—Saiia a quart of In- dian meal with water enough lo n^e a very- thick batter, add 3 or 3 tcaspuonfuls of t>alt. and mould it into small cakes with the hands. The hands must be well floured, or the batter will stick. Kry them in nearly sufficient fat lo cover them. When brown on tlie under side turn them; cook them about 20 minutes. Wlicn done, split and butler them. CAKES, I,EMOA\—r\Q\XT and sugar, of each I lb. ; eggs, I doeen ; grated peel and Juice of 4 lemons ; whisk the eggs to a high froth, and then gradually add the rest. Bake in small oval tins, well buttered, and place 6 thicknesses of pajier l>encath each tin. Thinly ice them. CAA'E, SPihVGE.—TA\te 5 eggs, and }i a lb. of loaf sugar lifted ; break the eggs upon the sugar, and beat all together with a fork for ^ an hour. PreWously take the weight of i^ cgg«, in their shclbi, ot ftour. j'Uicr you have t>e.'iten the eggs and sugar the time spcdfied, grate in the nnd of a lemon, (the juice may be added at pleasure,) stir in llic flour, and imme* diately pour it into a lin lined wilh buttered pa- {ler, and let it be instandy put into rather a cool oven. CAKE, SPOKGE, CHEAP— i cup of white sugar. 1 ecg, buUcr the size of a walniU; beat together ; then take i cup of sweet milk, add % tcatpoonful of soda. 2 cups of flour. X teasi>uonful of cream of lartar ; flavor with any- thing you wish ; mix well, and bake in pie pons 20 minutes. CAA'E SAADWICf/ES.—^ eggs, yi alb. of pounded lump su^, l4 ^ 1^- "f fresh butter, ^ a lb. of flour. Beat the butter lo cream, dust in the flour, and add the eggs wcU whisked; beat with a fork for a % of an hour, butter a tin, and pour in h.alf of the mixture. Bake from a % of an hour to 20 minutes. Remove from the lin, butter again, and adil the other half of the mixture. WaVc as Iwforc. When cool, spread jam thickly over I portion of the cake, place the other part over it, and cut into whatever shape you can, CAKE, WEDDING.-^ Ihs. of fine Hour well dried, 4 lbs. of fresh butter. 2 lbs. of loaf 9ugar, a >^ of a lb. of mace pounded and siflcd fmc. and the some of nutmegs. To every lb. of flour add S e^s ; iva.sh 4 Uw, of currants, and let them be well picked and dried before the fire ; blanch X lb. of sweet almonds, and cut them lengthwise very thin ; a lb. of cilrun, 1 lb. of candied orange, the same of candied lemon ; X a pint of brandy. WTien iheite are made ready, work the butler wilh your hand to A nice cream, then beat in your sugar for ix % oi ^vv hour; Ijc-nt the whiles of your eggs to a very strong froth, and mix tham with your sugar and butter ; beat your yelks % an hour at least, and mix them wilh your cake ; then put in your flour, ma«» and nutmeg ; keep beating it well till your oven is ready; pour iu the brandy, and WL DICTIONARY OF EVERY-DA V WANTS, beat the cnrnrnt-s and almonds lightly in. Tic 3 sheets of white paper round the Dottom of your hoop to keep it from running out, rub it well with Imlter, put in yoiir cake, lay Uic sweetmeats in layers, with cake between each layer, and af- ter it is rii>en and colored cover it 'v\-ith paper before your oven is stopped up; it will Tcquire 3 hours to bake properly. CAA'£, YEAST. — (jood-shed potatoes, 1 dozen ; hops, i lar^ handful ; yeast. % a pint ; com meal, a suflident quantity. Boil the pota- toes, after peeling, and rub them through a cul- Icnrler: boil ilie hops in 2 quarts of water and strain into the potatoes; then scald sufliaent In- dian meal to make them the consistence of emp- tying*, ajid stir in the yeast and let rise ; then, with unscnlded meal, thicken so as to roll out and cut into cakes, drying quickly at first to pre- Tent souring. They keep belicr, and soak up quicker, than if made with flour. CANDIES, To Ciarify Sugar /or,— To ev- cry lb. of sugar put a large cup of water, and put It in a brass or copper kettle, over a slow nre, for % an hour; pour into it a small quan- tity of isinglass and gum Arabic dissolved to- gether. This will cause all impurities to rise to the surface ; skim it as it rises. Flavor accord- ing to taste. All kinds of sugar for candy arc boiled as above directed, \Vnen boiling loaf sugar, add a tablespoonful of rum or vinegar, to prevent its becoming totj brittle whilst makin{^. Loaf sugar when boiled, by puUmg and mak- ing into small rolls, and twisting a Utile, will make what is called rock or snow. By pulling kiaf sugar aRcr it is boiled, you can make it as white a5 snow. CANDY, CHOCOLATE CREAM.— CUoc- olate, scraped fme, V or. ; thick cream, i pint ; best sugar, 3 or. ; neat it nearly to boiling, then remove it from the fire, and mill it well. When cold add the whites of 4 or 5 eggs ; whisk rap- idly and take up the froth on a sieve ; serve the cream in glasses, and pile up the froth on top of them. CANDY, G/NGER.—licAX a pint of clariRed sugar until, upon taking out a drop of it on a piece of slick, it will Ijecome brittle when cold. Mix and stir up with it, for a common article, about a teaspoonful of ground ginger ; if for a superior article, instead of the ground ginger, add the while of nn egg, beaten up jjrcviously with fine sifted loaf sugar, and 2o drops of the stmng essence of ginger. CAND r. GINGER LOZENGE.— TUssiAve in X of a pint of hoi water, 1 oz. of gum Ara- bic; when cold, stir it up with i)^ lbs. uf loaf sugar, and a spoonful of powdered ginger, or 13 drops of essence of ginger. Roll and beat ihc whole up into a paste ; make it into a flat aike, nnd punch out the lozenges with a round stamp. Dry them near the fire or in an oven. CANDY, EVERTON TAFEE.—To make this (Jivorite and wholesome candy, lake I \l ll>s. of moist sugar, 3 oz. of butter, a teacup of wa- ter, and 1 Icmun. Bull the sugar, butter, water and half the rind of the lemon tggcthcr, and when done — which will be known by dropping into cold water, when it should be quite crisps let it stand aj»ide till the Ixiiting has cease^I, and Ihcn stir in the juice of the lemon. Butter a dish, and pour it in about a J^ Of fta inch in thickness. The hre must be quick, and the taf- fcc stirred all the time. CAADY, FRUIT— Take I lb. of the bert loaf sugar ; dip each lump into a bowl of water, and put the sugar into your preserving kettle. Boil it down and skim it until {)erfectiy clear, and in a candving state. When sufficiently boiled, have ready the fruits you wish to preserve. Large white grapes, oranges separated into very smaU pieces, or preserved fruits, taken out of their syrup and dried, are very nice Dip the fruits into the prepared sugar while it is hot; put them in a cold place, and they will soon be- come hard. CAADY, FIG.— Take t lb. of sugar and I pint of walcr, and set over a slow fire. When done, add a few drops of vinegar and a lump of butler, and put into pans in which split fig& are laid. CANDY, LEMON.— Take 3 lbs. oi coarse, brown sugar; add to it 3 teacupfuU of water, and set it over a slow fire for ^ an hour ; put to it a little gum Arabic, dissolved in hot water ; this is to clear iL Continue to take off the scum as long as any rises. When perfectly clear, try it by dipping a pipe-stem first into it and then into cold walcr, or by taking a spoonftd of it into a saucer ; if it is done it will snap like glass. Flavor with the essence of lemon, and cut it into sticks. CANDY, MOLASSES.— u 2 cups of mo. lasses, I of sugar, I tablespoonful of vinegar, a piece of butter the size ot walnut. Boil con- stantly for 30 minutes, stirring all the time; when cool enough to pull, do it quickly, as it will come white rapidly. — 2. Take a clean tin or porcelain keltic of large size, so that there will be no danger of l>oiiing over ; put in a sufficient quantity of good molasses, place it over a good nre, and boil briskly until it will be brittle when cooled — which may be known by dipping a little of it into a dish of cold water ; then pour into well buttered pans not over on inch thick. Let it cool until it can be handled, then pull smartly until white. Draw out on a clean tabic into slicks. CANDY, Scotch Suetcr.-Tokt i lb. of sugar, and I pint of water ; disscrfve and lx)U. When done, odd i tablespoonful of butter, and cnou^ lemon juice and oil of lemon to flavor. CANDY, ComntoH /"ww/.— Boil 3 lbs. of common sugar and l ^)int of walcr over a slow fire for % on hour without skimming. Whfla boiled enough take it off; rub the hands over with butler; take that which is a litde cooled and poll it, as you would molasses candy, until it is white ; then twist or braid it, and cut it Dp in strips. • CALF'S-FOOT BROTU.— Boil 2 feet in 3 quarts of water lo ^ ; strain and set it by for use. When required, take off the fat, put a large teacupful of the jelly into the saucepan witn ^3 of a glass of white wine, a little sugar and nutmeg; heat it up till nearly boiling; thcD with a tittle of it beat up the yelk of an egg, odd a bit of butter, and stir all toother without al- lowing it to boil. A little frcsn lemon peel may be grated into it. CARROTS.— Let them be well washed and brushed, not scraped. An hour is enough for young spring carrots. Grown carrots must be cut in half, and will take from l V to 2}j( hours. 'A'hcn done rub off the peels with a cleuiff coorryc Ai 49 1 come doth, and slice them in 2 or 4, according to their size. The best way to try if tlicy are doMCOOUgh ts to pierce theni with a fork. CAULIFLOWER, To ^w/.— Having cut off liepeen part, divide it into 4 parts ; put it into boihngmtlk and water, and skim the saucepan wfB. When the stalks are tender, take them «p auefallv and put them to drain. Tlien put a mmnlul of water into a !ste\rp.-tn, with a little Jwur, • X '^^ ^ ^' ^^ l>utter. and pepper and nit mixed well together. Take half the cauli- anc] cut it as for pickling; put it into tlie for 10 minutes. Place the stewed caul- !rin the middle, and the boiled round it, tr over it the butter in which the one-half ws stpwcd. CAULIFLOIVKK, in Afi/Jt.— Choose those rtttt are close and while, cut off the green leaves, «nj look carefully that there are no caterpillars about the 5>liUk ; soak an hour in cold water vnh I handful of salt in it ; then boil them in milk and water, and take care to skim the sauce- pan, that not the least foulness may fall on the (tower. It must be served very while and rather CHARLOTTE DE iPd'^5£.— Takca Uttle kstluin 1 o£. of gelatine, and dissolve tn 1 pint of new mOk. Strain into i pint of thick cream fcric very sweet, and set this in a cool place or 00 the ice. Take the whites of 7 eggs and beat l'>afrDth; then add them to the cream, and |)Cit light. Flavor with vanilla, and keep on the let until wanted. Line the moulds with very ligljt iponge cUce, and fill with the above when »antcii. CfffCA'EX, To Fricas^e.—VioW a chicken ; ]<*lnt it ; lay it in a saucepan with a piece of but- l»the size of an egg, a tablespoonful of fiour, *IlltJe mace or nutmeg, white pepper, and salt. A4d a pini of cream, and let it doU up once. Serre hot on toast- OnCA'E.y, BOyELESS.—Friat&scc your d^en, liking care to brown the skin nicely; s«iinn 10 Taste. When done set by to cool ; ^cn nrmave all the bones ; put back into the ' !i it was cooked. Take a chopping • j» fmely, leaving m all the oil of the '-n-i'iL'h of that, add a piece of but- ^' JiKelyin a dish, as you wish it ^iP^'' -.■-, and when your friends come totiuc n, tlicu approbation will more than re- P*5Ti^n fur the little extra trouble it has taken to <^HlCKEXS, Tfi Fry.— Cm\ up the chickens JJ^fcy them in cold water to extract the blood. J*je them dry. season with pepper and salt, and ^^jcthcm with flour. Fry m lord to a rich J^»n; take them our and keep Ihcm near the "''iikim Uie gravy carefully in which the chick- ■* hi*« been fried, mix with it 34 a pint of ^'■■JU season with mace, pepper, saJt and 'cA/ca'EjV .ff^Or//.— Cut a chicken into yj ptecct, and remove the skin and any fat irikible ; boiJ it for 3o minutes in atmut a •f vaier. with a bla»lc of mace, a slice of rns of white p(.-p|>er. Simmer , ir h good. Beat a J^ of an : Ti'U With a little water; add it ^^ bro(b| strain it, and when cold take off the . pifCfCR.V POT-PIE— dtaii, singe, and ^ a pur of duckeos. I'arc o^-id sUcc 8 white potatoes ; wash the slices, and put with the pieces of chicken into a stcwpan lined with pie- crust ; season with salt and pepper, dredge with flour, and cover with w.iler. Cover with paste, making a hole in the centre ; cover the kettle, and citner hang it over the fire or set it in the oven. If in the oven, turn occasionally to. brown evenly. 2 hours' cooking is suffirient. When done, cut the upper crust mto moderate- sized pieces and place them on a large di»h; with a perforated ladle take up the potato and chicken, and put it upon the crust; cut the lower crust and put on the top. Serve the gravy hot in a gravy tureen. CiiOCOL.4 TE BLANC-MANGE,^K % of lb. of sweet Cicrman chocolate, % a box of gelatine, i i^uarl of milk, one coffcecupful of sugar. Put It all in a dish, set in a kettle of water, and let it boil an hour. When nearly cold, turn into the mould. CHOCOLATE CARAMEL.^% a lb. of chocolate, 3 lbs. of dark brown su^r, % of a lb. of butter, a small teacup of milk; season with vanilla, or grated lemon or orangc*pceL Boil it very quickly over a hot fire, stirring con- stantly. When it becomes hard on being drop- ped in water, take it off the fire, and stir for a lew moments Ixforc pouring into buttered dishes. Ilefore it is quite cool cut into little squares. Those who like the caramel very hard need not stir it, as this makes it "sugary." The grated peel should not be put in till the caramel is token from the fire. CllOCOl^i TE CREAAfS.~rake(resh mHk enough to fill 12 glasses, and bi>il with it 2 01. of grated chocolate and 6 oz. of white sugar; then beat the yelks of 6 eggs, to which add slowly the chocolate milk, turning slowly one way. Flavor with vanilla l>oilcd in milk ; when quite mixed, fill your cups and place in water and boil for an hour. Scr\'c when cold. CHOWDER, WEBSTER'S.—litiniel Web- ster was famous for the excellence of his chow- der, and the following is his recipe for making it : 4 tablespoonfuls of onions fried with pork ; i quart o( boded potatoes, well mashed ; l ^ lbs. of ship bi!»cuit, broken ; I tcospoonful of thyme ; }4 bottle of mushroom catsup; 1 bottle of port or claret ; ^^ a nutmeg, grated ; a few cloves, , mace, allspice, and slices of lemon, and somfl' black pepper; 6 lbs. of blue or white fish, cut in slices ; 35 oysters. The whole to be put in a pot, covered with an inch of water, cooked slowly and stirred gently. COCOA. — Hoil 2 large spoonfuls of ground cocoa in a quart uf water « of an hour; skint off the oil, pour in 3 gills of milk, and boil it np again. It is the best way to make it the day be- fore it is used, as the oily substance can be more perfectly removed when the cocoa is cold. COCOA SHFLLS.—VvA a heaping tcacupful to a quart of boiling water, lloil them a great while — say 2 or 3 hours. Scald milk as for cof- fee. If there is not time enough to boil the shells long enough before breakfast, it is well to soak them over night and boil them in the same- water in the mommg, COCOA A'C^T P/E,~Cut off the brown part of the cocoanut, grate the white part, mix it with milk, set it on the fire, and let it boil slowly 8 or 10 minutes. To 1 lb. of the grated cocoanat allow a quart of milk, S eggs, 4 ubtespoonfuls of sifted white sugar, a ghas uf wine, a small DICTIONARY OF EVERY-DAY WANTS. cracker jhiandcd fine, 2 spoonful* of mehed boi- ler, aiid 3» a nuUncg. The eggs and iM^a &hauM he beaten together to a froth, then the wine stirred in. Put ibcm into the milk and cocoonut, which should he firsl allowed to get Suite cool; add the cracker and nutmeg turn le whole into deep pic-plates, with a lining and rtin of puff paste Bake theni as soon as turned into plates. CODfl^II SALLS.^r\ckuo as fine as pos- sible a teacup of nice while codfish. Freshen all niKht, or, if wanted for any other meal tlian biealJiist, from the morning. Scrild it once, and drain off the water. Chop and work it until en- tirely fine. Put it in a Imsin with water, a bit of butler the size of on egg, and 2 eggs. Beat it thoroaghly, and heat it until it thickens with- out boiling. It should, when all is mixed, be about I quart, (lave some potatoes ready pre- pared and nicely mashed. Work the fish and potatoes thoroughly together as above, make it m flat cakes, and brown tK>lh sides. CODFISH, FICA'ED-rP.—This. is on old- fashioned dish and name, but none tbe less to be admired on that account, being with most persons, when properly jprcparcd, a great favor- ite. Pick up the fish in small particles, separat- ing the fibres as near as possible, the finer they are the better. Freshen by leaWng it in water I hour, Potir off the water and fill up with fresh. Bring it to a scald, pour it off, and put on the fish just water enough to cover it. Add to a quan of the soaked fish a bit of butter the size of half an egg, a very little flour, and a dust of pcpjier. Beat up 3 egps, and after taking off the fish thicken if liy stirring in the egg. Some let it boil afier the egg is added, but if this Is done the egg wnll be currlled. COFFEE^ TaAfttkf Good. — In order to make ffond coffee, a practical cook says that the first tiling necessary is to never allow an ounce of ground coffee to come into the house. If no one understands the art of roasting coffee, then buy it ready roosted, and try and find a dealer who luu not soaked all the essential juices from the ooffec Iicforc putting it into his oven. If the roasted berry is about twice as large as when in ils green state, depend upon it you have lieen .defrauded. Get an earthen pot — you cannot ;auke good coffee or tea in a tin vejtsel — and put the ground coffee in a clean white flannel bog, and be sure toput enough in, and drop the h^ into the pot. rour on InJiling water and let it sleep; do not boil it. The coffee will steep in 30 minutes. Never break an egg into coffee, and never fill up with water the second time. Pour on in the beginning the amount of water needed. An ordinary teacxtpful of rronnd coffee is suffi- cient for 3 persons. U&e Java, Mocha, or Java and Rio mixed. Follow this recipe, and you will never complain of poor coffee. COFFEE, Suhstitulfs for. — Koasted acorn, the chick i>ca, Wans, rye, and other grains; nut^, almonds, and whealen bread ; Ilie dried and roasted roots uf turnip, carrot, and dan- delion. CORN STARCH BlANC'MANGE.~^w\ I oanrt of sweet milk ; stir into it graduallv 5 tables prHinfiils of com starch, mixed with milk; " ' ' ' ' ' -'infuU of *' iked. \\\: .-- - ^hcn cooled a.;.. ^nd raniSiMp Aod poxa it into moakb. Serve with jellv or fresh fruit, and whipped cream flavored like the pudding. COOKIES.— \ large cup ot butter; X cttpa of sugar; 3 well beaten egg* ; I5 a cup of so»ir cream; I level tcaspoonfuT of soda; cinnamon or caraway seeds, and flour enough to roll. COLLOPS, AflNCED.—K favorite Scotch dish. Take 2 lbs. of good Vieeftteak. mince it 3uite fine, and free from fat or skin : put into a ccp frying-pan with a good-sized piece of but- ter. As the butter mclis, stir the mince about Willi a silver fork, so as to sepnrntc the {articles and give the mince a granulated appcamni'^ . ii-i soon as the meal louk^ white, put in a >• of clear gravy, a little pepper and salt, ar mushroom catsup or Worcester sauce ei.- flavor it ; a minced onion may be used is no ol>]ection to ils taste. Stir the ....ict; almut till the gravy begins to boil, then serve with toasted sippets, COOKING UTENSILS, Caution Atcut.— Cleanliness has been aptly styled the cardinal virtue of cooks. Food is more healthy as well as palatable when cooked in a cleanly manner. M.iny lives have been lost in consequence of carelessness in using brass, copper, and gin/ed earthen cooking utensils. The two first should be thoronghly cleansed with salt and hot vine- gar before cooking in tfiem, and no oily or acid substance, after being cooked, .should Ik; allowed to cool or remain in anv of tlicm. COOA'/A'G, Airriirr Ij>n hy.~\\ is we II to know that 100 lb. of ocef, loses 6 lb. in boiling and in Kiking, 30 lbs. Mutton, by Imiling, 21 lbs. and by roasting, 24 lbs; or, in another form of statement, a leg of mutton casting, raw 25 cents, would cost, boiled and prepoicd for the tabic, 28 '2 cents per lb; boiletl fresh beef would, at 15 cents per lb., cost 1934 cents; a strloin of raw beef, at 30 cents, costs, roasted, 42 cents; whde a leg of mutton, at 15 cents, would cost, roasted, only 22 cents. CRANBERR Y SA UCE.—To slew cranber- ries, a quart of berries, a pint of brown sugar, and a pint of water; place all in a porcelain kettle, cover closely, and allow them fo c«.k S minutes after coming to a boil, without stiitmi' ; remove from the fire, lUid empty into an c.u ili^ n dish to cool. CRACKERS, WJt^t Flour,— x qt of flour, 4 oz, of batter or lard, % a teaspoon of soda, and the some of salt; sweet milk. Kub the butter thoroughly into the flour ond salt ; dis< solve the soda in the milk, and enough more to take up the flour, which should be made into a very »i f " ilie morcfhe dnngh is i " or knc icr the crackers; roll thcdc>..-L.i .;,.v«i.L»s — ^ of an inch — an^ ....;v^ quickly. CREAM, /r^.— Have rich, sweet cream, % a lb. of loaf sugar to each quart of cream or milk. If you cannot get cream, the Ke»t imita- tion is to iK)il B soft custard, 6 '. ^ quart of milk, (eggs well Iwat.) < ' the VL'lk \ti 1 egg to give it ii Itch color. 5 niin- utes boiling is enough for either plan. Put the Ois&olvcd; put the »tarch m 1 quut of the milk then mix altogether, and simmer a little (not boil); iwecten and flavor to your taste; excel- lent. The juice of strawberries or raspberries ^ves a beauiiftil culor and tlavor to ice creams, or about )-^ oz. essence or c:t,tracLs to 1 gallon, or to suit the taste. Have your ice well broken; I quart of salt to a bucket of ice. About ^ an hour's constant stirring, with occasional scraping down and beating together, will freeze it suffi- ciently. C/;L'UJi:RS.—% a lb. of butter, ^ of a lb. of s^ugar, 2 lbs. of flour, l nutmeg, }4 a tea- spoonful of soda dissolved in ^ a teacup of wa- ter or milk ; 6 eggs. CUCUMBER SALAD.— T<i lOO cucumber* add a j^ of a peck of small onions. Tccl both and cut them into thin slices ; cover with salt, and stand in the sun for 6 hours ; rinse clean, and stand in clear cold water far I hour. For the dressing take a box of the l>cst mustard, put into it a little salt, pour in sufTident olive oil to ftlir it easily, and add vinegar and oil alternately till thin enough to pour smoothly. Put the cu- cumbers in jars, cover with the dressing, and cx}ver closely. Seal the jars. CUSTARD, Bak*d.—V>o\\ in a pint of milk a fiew coriander seeds, a little cinnamon and lemon- prel ; sv\ ecten with 4 oz. of luaf sugar ; mix -with it a pint of cold milk; 1>cat 8 eggs for lo minutes; add the other ingredients; pour it from one pan into another 6 or 8 times ; strain throagh a sieve; let it stand; skim the froth from uie top, fill it in earthen cups, and bake im- roediaiely in a hot oven ; give them a good color ; 15 minutes will do tlicm. CUSTARD, i^tfi/rrf.— Boil a <iuart of milk with a little cinnamon, and half a lemon peel ; sweeten it with nice while sugar, strain it, and when a Ultle cooled mix in gr.idu3lly 7 well beaten eggs and a tablespoimful of rose-water; srir all together over a slow fire till it i-; of proper thickness, and then pour it into your glasses. This makes good boiled custard. CUSTARD TR/TTERS.—JieMihcyclk^ of 4 cg^ with a dessert sjxxinful of flour, a little nutmeg, salt and brandy ; odd half a pint of crc-im : <weeten it to taste, and bake it in a •I I >r a JL^ of an hour. When cold, cut it rs, and dip them into a batter made .K -I pint e.icn of milk and cream, the • 4 eggs, a little flour, and a good ii „ I ginger; fry them brown; grate over them, and serve them as hot as pos- •UAT Sa. DOUC//.VUTS.—H(i\r a cap of butter, 2}^ of ftucai well r<^»Ucd and sifted, 4 eggs, I Saiipoonfur of s^etAtun, 1 cup of sour niiTk, I aallieg. flour enough to roll ; cut in any shape 4eiifea« cither in stripi or twisted ; have the lani hot enough for the cakes to rise to the sur- fiwe as soon as put in. This is an excellent fried MGGS, /fani amJ Soft BMlfJ. — It is under- " Iktlrgesare more easily digested if *' rare" *"wrfr done; but which jjortion of the TCBSts digestion — the •'white," which is nearly pure albumen, or the yelk ? lately, ex- periments have been made io this direction, with ampfe opportunity nf demonstrating that healthy pMric juioe« which the stomncli secretes forpur- pBBcarrf .i<<*.>vt;.>n, will not act readily on coag. vlaced .;g, even if cut in pieces not ItfgCT ti <ry |)cas, (and that is as line as people usually chew their food,) while it acts with facility upou the more brittle yelk. The reason is that the coagulated albumen is very comjnct and tenacious, and would nccrl to be " ground to powder" to accept the chemical af- fimties of the gastric juice. Pour into alxisin boiling water sufficient to cover the eggs, put the eggs into the water and let them remain 10 or 15 minutes, according to drcuinslanccs and your own taste ; keep the wa- ter nearly up to boiling tempcraliirc, but do not lx>il the eggs. Fresh eggs will cook more quickly than old ones, and, of course, small ones quicker than large ones. By this process von will find the yelks well cooked, while the woile is left in a condition to digest readily. EGGS, BRO/lED.—C\xt a large round of bread; toast it on both sides, and butter it. Carefully break 6 eggs, and arrange ihcin upon the toast ; sprinkle over them some salt and pep- per, and slowly pass a red-hot shovel up and down over them until they are well set. Squeeze iijx>n them the juice of an orange, and strew over a little erated nutmeg. Serve as quickly as possible. If prefcrrc«l, the toasted bread may De dipped into some warmed cream, and some pwiched ccgs pLiced upon it, and then glazed with a red-hot shovel. EGGS, To /'(wr/i.— The beauty of a poached eg^, like a fried one, consists in having the w-mte just sufficienlJy hardened lo fonn a trans- parent veil for the yelk. Pour from a tea-kettle as much boiling water as youshail nccti, through a clean cloth into a stew-pan; it should be muf fiUcd. Dreak the eggs separately into a cup or saucer, and when the water boils remove the pan from the heat, and gently slip the eggs in ; when the while is set replace the pan over the fire, (which should be moderate.) and as soon as the water boils the eggs are done ; remove them with a slice and trim off the ragged edges. If served on toast, cut the bread in pieces a little larger than the ergg, and about ]£ of an inch thick ; brown only on one side, and just enough to give a yellow color ; too much browning yields a bitter flavor. The luast may be moist- ened with a little hot water. .Some sprinkle on it a few drops of vinegar or essence of anchovy sauce. EGG OAfELE TTE.— Vn\e&s a great omel- ette is to be made, a small frying pan should be used, so as to insure thickness. 5 or 6 eggs will make a good sized omelette. Beat them well with a fork or egg beater ; add a salt spooa of salt ; put 2 oz. of butter in the frying pan ; when melted pour in the omelcltc (beaten eggs,) stir with a spoon until it begins to set, then turn it up all around the edges, and w hen it is of a nice brown it is done. To take it out, turn a hot plate over the omelette, and turn the pan upside down. Double it over like a turn-over, and serve hoL If not sufHciently done on the ton, brown with a salamander or a heatetl shoveL To have the omelette particularly fine, about as many whites asyelks should l>e used. EGGS, To Tfi/.—One way to tell good eggs is lo put them in a pail of water, and if they are good they will lie on their sides always ; if bad^ they will stand on their small ends, i!ie large ena always ujipermost, unless thev have been shaken consideralily, when they wilf stand either, end up. Therefore, a bad egg can be told by* the way it rests in the watcf— always up, nevflC ' DICTIONARY OF EVERY-DAY WAflTS, on its side. Any egg that lies flat is good to eat, and caii be depended upun. An urdinary way is lo lake ihcm into a room moderately dark, and buld tlietn between the eye and a can- dle or lamp. If the egg be good — that is if the alttumeu is !»ti)l unafTected — the light will &hine through with a reddish glow; while, if affected, it will be opaque or dark. J^lSHt To Choose. — All fisli, of whatcvrr spe- des, may be known to be perfectly frcih by their being rigid and having bright eyes. FISNt To Bo%L — The proper sign that fish is done by boiling is that the flesh separates readily from the bone, and has lost all appeaxancc of redness and transparency. It is im(»rtant that this should be kept in view» as fish underdone is unwholesome. The opposite extreme, however, must also be carefully guarded against. FISH SA C/CE.—TAkc ^ a pint of milk and cream together, 2 eggs well beaten, salt, a little pepj>er, and part of die juice of a lemon. I'ut It over the hre and stir it constantly uniil it be- gins to thicken. I7SJI aiOIP'DER.—Haiddock and Striped Bass are generally considered the best fish for chowder. Cut the fish in pieces about i inch thick and 2 inches square. Cat 5 or 6 good slices of (he best salt pork, lay tliem in the bot- tom of an iron pot and fry till crisped, but do not scorch ; take out tlie pork, leaving the fat, and chop the pork in small pieces ; put into the pot a layer of fish, a layer of split crackers and some of the chopped pork ; a little re<l and black pcp[>er; a httle chopped oniun ; then an- other layer of split crackers, fish and sen-soning, and so on till all the fish is used. 'Ilien just cover all with water, and stew slowly till all is tender. Thicken the gravy with cracker crumbs and catsup i) you like; take out the fish, boil up the gravy once, squeeze in the juice of a lemon, and pour the gravy over the fish. Add salt if necessorv. FISH^ To Freshen Salt. — Many persons who ore in the habit of freshening mackcrc!, or other salt fifth, never dream that there is a right and wrong way to do it. Any person who has seen the process of evaporation goingon at the salt worKs, knows that the salt falls to the bottom. Just so it 14 in the pan where your mackerel or white fish lies soaking; and, as it lies with the skin side down, the salt will fall to the skin, and there remain ; when, if placed with the flesh side down, the salt falls to the bottom of the nan, and the fish comes out freshened as it should be. In the other case it is nearly as salt as when put in. FRUIT CAATF.—i lb. of flour. I of sugar, I uf butter, 12 eggs, 2 lbs. of currants. 2 of rai- sins, I of citron; lemon, nutmeg, and mace to taste. Beat it very light. The fruit should be floured and stirred in last, and more flour added if necessarv. Bake in i large pan in a steady, wcU-hcated oven for 4 or 5 hours, letting it cool grailually in the oven. When perfectly cold it may be frosted. FRUIT AND VEGETABLES, T0 Take Frost cut of, — When a thaw approaches put the frozen articles in cold water, allowing them to re- main in it until, by tlieir plump, fair appearance, the frost seems to be out. FRYING, — This is one of the worst methods of cookcrv that can be adopted. It cannot he aooomplishcd without the aid of oil or fat, which beyond question (ends to render (he meal ^-cry„ indigestible. It is no less injurious 10 vegel bles. As an example of this it may be stale that the potato when fried becomes waxy in il texture, and often produces derangement of thft"" stomach in healthy and \igurous persons. FLOURf Ilatv to Kutnt' Good. — i. When flour is genuine or of the best kind, it holds to*^ gclhcr in a mass when squeezed by the ban< and shows the impressions of the fingers, an< even of the marks of the skin, much longer ih: when it is bad or adulterated; and the doug] made with it is very gluey, ductile, elastic, easy to be kneaded ; and may be elongated, flac« tcned, and drawn in every direction witlioul breaking. — 2. Adulterated flour will be found be heavier than pure flour — that is to say, a piu. of pure flour would be overbalanced in the scales by a pint of adulterated flour. — 3. Knead a little between your fingers ; if it works soil, stickv. it is poor. — 4. Put some flour on a table and blow it gently with your breath. If little heaps remain upon the table, resisting the action of your breath, and ditTering manifesUy from the inrlications given by other portions when blown upon, the substance thus remaining is impure. — 5. Place a thimbleful in the palm of your hand and rub it gcnilv with the finger. If the flour smooths down, feeling smooth and slippery, it is of an inferior quality. But if the tlour rubs rough in the palm, feeling like fine sand, and has an orange tint, purchase confidently. — 6. Bake a small quantity of the sus(iected flour (in its dry state) until it is a full brown; then take it and rub it in your hands or on a (able, and white particles will be seen if cither chalk or plastcr-of-P.iri5 should be present in the flour. FLOUR, To Restore and Impme Musty. — Carbonate of magnesia, 3 parts ; flour, 7 iMirts. Mix, and use the flour in the usual w-ajrJ rhi« will not only gre-illy improve bad flour, but the bread will be much lighter, more wholesome, and keep longer than when alum is used. FOULS, Choice of, — If a cock, choose wJJi short spurs, observing that they hft>e not been pared or cut ; if a hen, her comb and legs must be smooth; when old they are rough, and on the breast long hairs are found instead of feath- ers; smell them whether they arc fresh, and feel whether the breast-bone is well-covered; if not, they have prolably died from disease. FOWL, To Iir»i/,~Shi the fowl down the hack, and score to the hone all the tliicker part: as the thighs and breast, in order to its being a! equally done. Brush o^-er the inside and ihc places scored with catsup and pepper, and broil over a clear fire. A sauce shoula be made of butter and flour melted brown, into which, when taken from the fire, should be put caper^or but- ton mushrooms. FOWL AND CHICKENS, To Roast,— Put them down to a good fire, and baste them well with butter. A fowl will require nearly an hour to roast, and a chicken cbout a (^ ul an hour or 20 minutes. For the fowl let 4 gravjf] be made of the neck and gizzard, and whi str.nincd put in a spoonful of browning. Serve the chicken with parsley and butler. FOWLS, Hmv to Cook t?ii/.— Prepare as for roasting; then boil 3 hours in a co\cred po^. with ( quart of water, to which add 2 tablcspocm- fuls uf vinegar; after which put into a pan in m hot oven for aI;oui 1 hotu to brown. The liquor COOKING Ar^D BAKING, f in the pot is to be prepared for gravy ; should the water boil away too much more mu&t be ad- ded- The result i*, the meat is a* lender a:« young chicken, and some think richer and bet- ter. FOWLS^ Sauce for, — An excellent white sauce for f'jwU may be mode of 2 ox. of butter, 3 small onions, 1 carrot, % a teacupful of flour, S pint of new milk, salt and pepper to taste. Cut up the onions and carrots very small, and pnt them into a itcw-pan with the butter ; sim- nnef them until the butter i* nearly dried up ; then stir in tlie flour and add the milk. Boil the whole gently until it thickens, strain it, sea- son with salt and Cayenne, and serve. FOWLS^ SUwcdwtth Onion. — Wash it clean, dry and truss it as for l)oilinp ; put a little pep- per and wJt into it, and rub it with butter ; but- ter ft saucepan ; pat the fowl in the ]}au with a pint of veal slock or water, seasoned with pep- per and salt. Turn it while stewing, and when Suite tender add 12 small onions, split. Stew II together for M ^^ hour. A young fowl will take I hour, an old one 3 hoars to slew. GF£S£, To Ckotuf. — A young goose has a yellow bill ; if red, it is a sign of age ; if fresh, the (bet will be pUaUc, but Klalc if stifl* and dry. GOOSEf ^^^iT.— Presuming that the bird is carefully plucked, singed, washed, and dried, pat into it a seasoning of onions, sage, pepper, and salt, fastening lightly the neck and rump. I'at it at first at a distance from the fire ; paper the brcasl-bone; baste well, and when ihe breast is rising ukc the paper off. Let good gravy be sent in the dish. Serve with potatoes, gravy, and apple sauce. GOOSS, BOrLED.—Hayintt singed the mvMc, pour over it a quart of boiling milk ; let It lie ail niglit in the milk, after which take it out and dry it well; stuff it with sage and onion, cut small ; sew up the opening"*, and hang it up for a day. Boil for J hour, and serve with ooion GEMS. — They are cheap, easily made, whole- some and palatable. Granam flour and water are stirred together to the con-^istency of a thick pancake batter, and baked in the iron or tin gem pans. Gems, whether of Graham meal, fine nour, or 00m meal, should he ]>ul into a Mot oven. Success depends on this. Fine flour and sweet milk, (skimmed milk is good enough,) well beaten together, rather thicker than the hat- t*T, makes a very sweet and goo<l kind of warm bftsad. Com bread of the best kind can be made witlKmt eCE* or shortening, or sweetening. Simply scald the meal with Iwilinff water, add 3 E! aalt, slJr well and bake quickly in the gem L We thought the Graham and white gems t haVc salt, until we found Ihat its absence was not observed, and then we discarded it, as it seems an unreasonable amount of salt is eaten nndcT the plea of a little salt being necessary. GiyCEKBREAD.—z cups of molasses and I of bolter J 3 teaspoons of ginger, and i even fall of bi -carbonate of s«»d.i; l ten -cup of warm ^r^*r-- '1 "-' -■-'■"•h to make a soft dough. .\f- , ler ■ Irtkc tin, flour your hands to j . lotl with a knife cross-cut tile top ixilo ^uaies or diamonds. Bake until <lonc. QTNGE/tBFEAO, SP/CE.^T^Ve 3 lbs. of r, I Lb. of butter, I lb. of moist sugar, 4 oz. of candied orange or lemon peel, cut small ; i or. of powdered ginger, 2 oz. of [wwdered all- spice, ^ an ox. oT wowdcred cinnamon, a hand- ful of caraway seetls, and 3 lbs. of treacle; rub the butler with your hana into the flour, then add the other ingredients, and mix it in the dough with the treacle; make it into cakes or nuts, and bake it in a warm oven. GINGER SNAFS,—i pint of baking mo- lasses, I lb. of sugar, J^ ^^' o^ *ard, }4 or., of ginger, and 1 tablespoonful of cinnamon' Work the lard, molasses and sugar together, and add flour enough to nuke a stifl* dough. Roll out thin, cut with a round cake-cutter, and bake quickly. GINGER B/SCa/T.—V.nh % a lb. of fresh butter into 2 lbs. of fine flour : add ^ lb. of sifted sugar, and 3 01. of |>ounded ginger. Beat up the jrclks of 3 eggs, and take a little milk with which to make Itie above ingredients into a paste. Knead it all well together, and roU it out extremely thin, and cut it into the form of r^Mind biscuits with a postc-cutlcr. Bake them in a slow oven until crisp, taking care that they are a pale brown color. GRAl'\\ BROIVN—S onions, sliced and fried in butter to a nice brown ; toast a large, thin slice of bread a considerable time until very bard and of a deep brown. Take these, with. any piece of meat, bone, etc. , and some herbs, and set them on the fire, with water according to judgment, and slew down until a thick gravy is produced. Season, strain, and keep cool. C^EF.N-CORN r.-fA'iiX— Grate the com, make a rich batter with cream, or according to directions given forbatlcr cakes. Use just suf* ficienl of the batter to hold the corn together, .and lay the cakes on llic griddle as you would a common griddle cake. Serve with butter. GREE.V-COR.y PVDDJNa.—\% ears of com, grated; 3 eggs, well l^eaten; i pint of sweet milk, % a cupful of butter, i large spoon- ful of sugar, pepper and salt. Bake in a laz^ pudding-nan 2 hours. GREEN PEAS, Tfi Stnv.-~V\xX into the stew-pan a quart of peas, a lettuce, and an onion sliced, butter, pcjiper. salt, but no more water than remains about the lettuce after washing. .Stew 2 hours very gently. When to be served, beat up an egg and stir it into them, or a little flour and water, • GRVEL, IVATER.—Takc of the coarse part of corn meal or grist, 2 handsful ; water, 3 quarts ; Uiil it till only 2 quarts remain, then strain off the liquor, and season it to the palate with salt, sugar and nutmeg, to which may be added a spoonful or two of wine. — 2. Take of oatmeal 2 large spoonfuls; water, I quart. Mix them well, and boil them about 10 or IC minutes, stirring often ; then strain the gruel Ihrolieh a sieve, and add sugar and salt enough to m»e it agreeable lo the taste. WTicn it is designed as a meal, dissolve in it a little butter, and then add bread and nutmeg, as occasion re- quires. HADDOCK^ To Frv.—^Vxxi the fish, cover it with bread-cnimb and egg, seasoned with salt and pepper, ond fry with Imiling l.ird or butter. I/OTCH'POTC/f.—{\ favorite .Scotch soup.) Boil a good-sized neck or breast of Iamb for ^ on hour ; take out of the soup pot 6 of the best chops, and lay them astilc ; then boil the rest to a good stock. Wa^h and cut into small pieces 4 54 DICTIONARY OF EVEItV-DAY WANTS. fmhly pulled young turnips, 4 young carrots, t3 young onions, a good-sized lettuce, and a small bunch of parsley ; boil all these in the slock 1 hour. 20 minutes before the soup is required, cut up a fresh cauliflower and put it in, together with a quart of green peas, a pint of young beans, and a little penper and salt ; heat the chops that have been laid aside, and pour the soup over them in the tureen. A sprig of mint is an improvement. HOPS, To Ckoost. — When rubbed between the fmgcrs, or on the palm of the hand, good hops will feel glutinou:*, luive a fragrant smell, and develop a fine jcUow dust. The seeds should be ripe, and ihe leaves full and unbroken, and of a fine brownish- yellow green. Avoid yearhngs, unless you can get tlicm in good con- dition, and ^ the price of new hops. ICE CREAM, STA'AWBEKKY.—Tike i pint of strawberries, i pint of cream, nearly ^ a lb. of powdered white sugar, and the juice of a lemon ; mash the fruit through a sieve, and take out the seeds, mix with the other articles, and freeze ; a little new milk added makes the whole freeze more quickly. ICE CREAM, A'ASRBERRy.—Thc same as struwljcrry. These ices are oitcn colored by cochineal, but the addition is not advantageous to the flavor. Strawberry or raspberry jam may be used instead of the fresh fhiit, or equal quan- tities of jam aad fruit employed. Of course the quantity of sugar must be proportionately di- minished. ICE, Lemon Water. — Lemon juice and wa- ter, each % a pint ; strong syrup, I pint ; the rind of thiie lemon should be rasped off 1>efurc squeezing with lump sugar, which is to be ad- ded to tne juice; mix the whole; strain after standing an hour, and freeze. Beat up with a little sugar the whites of a or 3 e^, and as the ice is beginning tn set, work this in with tlic spatula, which will much improve the consist- ence and taste. ITALIAN CREAM.— Tq a pint of rich milk add as much fine wliite sugar as will sweet- en it. the rind of a large lemon pared thin, a small piece of cinnamon, and ^ of an oz. of isinglass ; put all these ingredients into a lined saucepan, and boil till the isinglass is p>erfectly dissolved ; beat the yelks of 6 eggs very well in a large basin, and !>train the milk while boiling hot to the eggs, stirring them rapidly all the time; continue to stir till the mixture is nearly c:old ; l>efbre putting it into (he shape add a des* sert spoonful of strained lemon juice; it will turn out in a few hours. INDIAN-MEAL CAR'ES.— To 3 pints of Indian meal, a piece of butter as large as an egg, and a leaspoonful of salt. Put 2 tea-cupfuls of boiling water, stir it in, then add 3 eggs, and M milk to moke it to the consistency of batter. ■ INDIAN- MEAL PUD DING. —Into I H quart of boiling rotlk stir i quart of sifted fine H meal ; then aild I quart of cold milk, 2 well H beaten egc$, ^ of a cup of sugar, and I cup uf H flour. .Stir well and pour it into a buttered dish. H Bake 2 hours, and serve vnth butter. ■ INDIAN PONE.—Pvil l quart of water in H a pot ; as soon as it boils stir in as much Indian ^^ meal as will make a very thin batter. Beat it ^^ frequently while it is boihng. which will require ^H 10 minutes ; then take it off, pour it in a ran, ^H and add i oz. of butter, and salt to liste. When L . the batter is lukewarm, stir in as much Indian meal as will moke it quite thick ; set it away to rise in the evening ; in the morning make it out in small cakes, butter your tins, and bake in a moderate oven. Or the more common way is to butter pans, fill them 3 parts full, and bake tbem. 'ITiis cake requires no yeasU *JELL\t ArrvwrthU. — Put half a pint of water, a glass of sherry, a little grated nutmeg and 6ne sugar into a saucepan; and when boi£ ing mix gradually with them a dessert -spoonful of arrowroot already rubbed smooth in a table- sjxHinful of cold water. Boil all together for 3 minutes, and pour into glasses or small cups. Tliis jelly may be flavored witii the juice of any friiit that is in season, or with orange or lemon juice. * JELLY, APPLE.— Splice whole apples— (cores, parings and all) — cook them witli just water enough to cover them till reduced to a soft pulp. Take the rind and juice uf 4 lemons; strain this pulp, (not squeezing mucli, or going over it twice ;) slice tlie lemons, measure a pint for n lb. of white sugar; let it boil for hou an hour, and turn into forms. Quince, etc, the some way. •" JELLY, CALVES' FEET.—Yox each foot take 3 pints of water, and boil it to half that quantity ; tiien let it cool, and skim off the faL It must now be boiled for 2 or 3 minutes with the )>eel of a kmun and a little spice, when it should be removed from the fire, strained through a flannel bag, and the juice of a lemon and a glass of wine added ; when cooled a little, it may be put into glosses or forms. - JELLY, CN/CNEN—'Vikc i large fowl, put It into a saucepan with 2 quarts of water, I large onion, i blaue of mace, and i teaspoonfol uf salt; boil all till reduced to 3 pints, then strain it, and let it stand till the next day; then lake off the fat very clean, lake the whites uf 6 eggs, half an oz. of isinglass, the juice of i or 2 lem- ons, beat them well altogether, and ImjiI it till the scum rises to the top. l>ct it stand a few minutes, then strain it through a jelly-bag. The above is a very strengthening preparation, and may be taken cold or not, as best suits the yx- ticnt's taste. • JELL Y, SAGO.—lioW a teacupfal of sago in 4 pints of water, till quite thick ; when cold* add a pint of raspberry juice, prevsed from fresh fruit, or lulf the quantity of rasplterry syrup; .idd enough loaf sug.ar to sweeten it, Ixiil it fast for 5 minutes, and put it into a shape which has been steeped in cold water ; pour a little cream over Ihe jelly in the dish. JELL Y ORANGE, — Squeeze the iuioe from 10 sweet and I Seville orange ; add the juice of 2 and the rind of 1 lemon pared thin ; loiu sugar enough to sweeten the Juice, I quart of vrater, and 4 oz. of isinglass. Boil all these ingredients for a few minutes, and then strain through a jelly-bag till clear, and put it into lahapcs. Add a liltle saffron if the color is too pale. L4MP, To Jud^eof Us Qua/i/v.^U fresh, the vein in Hie neck of^a fore-quarter is blxiish; if green or vellow, stale. In the hiud-ouarter, if the knuckle is limp, and the part uiider the kidney smells slightly disagreeable, avoid iu U the eves are sunken, do not buy the head LAM/i, To AWj/.— The hind qunricr of lamb usually weighs from 7 to 10 lbs. ; this siie will lake about 3 hours to 10^^ *^ Have a brisk. I COOKING AKD BAKLWG. OTp* It must be very freciuently basted while ami sprinkled with a little salt, and knifed ftll over uiLh flour, about % on hour be- / - .'/, To BinL — It must be put into !irii the SAUcepui (or deep fish a drainer is best) drawn bacK« and itluwcd to simmer gentjy. xcdconjng to each lb. ; if it boih fast, the meat hard and the sLin broken. It should be aat of ttie water with the drainer, and no rk be ituck into it; if the scum has settled it* wash it off with some of the liquor be- ton scvdsD^ to table. Tarfrley and butter arc jcrwed with this, or delicate caper sauce and yoocovTots* LRMON tyf aa,— »eai o egg ml wUts separately, till in a solid froth ; add fON tyfA'-ff,— Beat 6 eggs, the yelks t0 the )rcU» the ^aied rind of a fine lemon and 602. of >u(^r diie«I and siHed ; bent this a % tf an hour; shake in with the left hand 6 oz. of 4ricid flour ; then add the whites of the eggs and die j^Moe of the lemon ; when these are well bnten iu, put it intmedia^ly into tins, and bake il tbottt an hour in a moderately hot oven. LEMON PI£, — 2. lemons; squeeze out the jvkr. and «hop the lemons fine, (take oat the *er ■ > of water, 3 cups of sugar, I egg. )( I riour ; beat the egg well with a cu> ^H W4<<^t (UkI the flour; then stir lemons, }aHe« mtA »U together ; this will be suf&deni for Jpies. LEMON SJUCE.—UcM 2 oz. of butter in a Gille water; put in 3 oz. of sugar, the juice and RBied rind of half a lemon, and the pulp aod |Uice of the other half, lloil together 5 ■nales. and serve hot for cold puddings. •LEMON ff'.t T£:A\^Vut 2 or 3 slices of ItuaHf with a lump of sugar and a spoonful of ttfrillatni into a covered jug, and pour into it a |atf of boiling water. Cover it closely for 2 or t hinzn. It will thus form a very agreeable nth (or a feverish patient. ,UJ. -A-^ .('A/., Tp jt'ry.— niride the fi>h into fir 0 the skin ; dip them in beaten q*;- I !hcm chopped parsley and bread e-: I'ry them. For sauce melt some be. ale 6our, put into it the roes of 1^ ntn, i>-'aaded ; season with salt and Cay- OMM^ Sftd a mUe catsup, and pour it hot over Ibvfttb. MACARONT, i7(^/«i'.— Soak and bofl the mcarcAi in plcntv of milk and water ; throw in a tmlc uSl Boil untjl tender, but not until the Uvm ia lost When soft, turn into a leaking Aakvposr over the top the contents of a whisked agfc aafci bake untd brown. This process ren- S I b A aiorc attractive dish than when simply boOcd. Macaroni* with cream, sugar and cin- ■a^oQ. makes a very nice, sweet dish. MEAT, Tat fif £ati.^U Good meat is nei- f&er of a pale piak color, nor of a deep purple Itei far tJM fbnxier is a si^ of disease, and the lailar jadiaites that the ammal has not been duly ihatlHiawi,bm has died with the blood in it. or baa nflami from acute disease. — z. It has the of marble, from the ramifications of Telos of U.i among the ■ — ^. Tt dkD«H be &no aod clastic to lli .1 will varafy moAsAm th- •'■—■"- ' «t(. hmUoi and fla' Jifl^vr wet psrcfaDi' tfi «r ■» sdnr. and tiw odor ohi/uUi nU U: disa- greeable I for diseased meat has a sickly, cadav- erous smell, and soinetimes a smell o? physic. This i*; very discoverable when ihc meat is cut up and drenched with warm water. — 5. It must not shrink or waste much in cooking.— G. It should not run to water, or l»ei.ome very wet on standing for a day or so, but should, upon the contrary, dry upon the surface. — 7. WTien dried at a temperature of aia", or thcrcaliouts, it will not lose more than from 70 10 74 jkt cent, of its weight, whereas bad meat willoftcu lose as much xs io per cent. Other properties of a more re- fined character will also serve for the recognition of bad meat — as that the juice of the flc&h is al- kaline or neutral to lest paper, instead of being distinctly add. and the muscular fibre, when ex- amined under the microscope, is found to be sodden and ilUdefmed. MEA T, StftPfif. — Stewing is undoubtedly the roost economical mode of cooking meal; by its use every port of the meat is rctamcfl, and noth- ing is lost or wasted. Joints, too tough or sin- ewy to be used in any other way, may be stewed with advantage. Stewing consiitts in subjecting meat for a considerable time to a very moderate heat in a small Quantity of water. No good stew for an early ainner can be made the day it is wanted. The plan recommended is to cut the meat in pieces 01 the required size, pack them closely together, covering them with cold water, or what is preferable, broth ; place the stew-pan where it will gradually warm, and keep it for some hours at a heat considerably short of boil- ing. The albumen is thus dissolved, and the fibres so fiir softened and separated that the very toughest parts become tender and digestible. The stew should be put away in on open vessel until the next day, when the fat should be re- moval from the top, and vegetables and season- ing added. MEA T, Strasbourg /V/Za/.— Take 3 lbs. of the rump of beef, cut into small bits, and put it in an earthen jar with a /^ of a lb. of butter at the Itotlom ; make a paste of flour and water; cover the jar closely, and set it in a pot of boil- ing water. In 2 hours take it out. and add It teaspoonful of allspice, the same of pepper, and 2 of^salt ; then bod another hour. l,et it stand until cold ; pound the meat with a pestle until it is entirely broken up ; add to it the liquor in the pot, and 3 large tablespoonfuls of tomato catsup. Press into small pots and cover witli melted but- ter. It will keep 2 or 3 months in a cold, dry place, and b a deudous , relish for breakfast, tea or lunch. • AfKAT PANADA,— 1:aVc the inside of a loin of mutton or of part of a sirloin of beef; pound it until it will >wiss through a sieve when mixed with hot water or with broth, as it is re- quired to be more or less rich. The most proper seasoning is a little salt. It ought to be kept in an earthen vessel in a cool place. WTjen a little of it is required it should be wormed up and served with thin slices of bread. AflLAT BISCUIT.— T^Ve i lb. of flour, V of alb. of butter, S tablcspoonfuls of yea*t, and % a pint of new milk. Melt the butter in the milk, put in the yeast and some salt, and worb into a stiff paste. VTion light, knead it wcH, toll it out an inch thick, cut out with a (unhler, prick them wiiJi a fork, and bake in a qokfc oven. •iV/ZX ;r^£r.— Place » ^mA ^^etjc «.\ 56 DICTTONARY OF EVERY-DA Y WANTS. K: rennet in a cup of hot water for 4 or 5 hours. Pour the water into 2 quarts of new milk» and when the curd appears, strain the whulc through a hair sieve into a jug. The whey may be given to a patient cither cool or lukewarm. MOLASSES. — When molasses is usftl in cooking, it is a very great improvement to boil and skim it before you use it. It takes out the unpleasant raw taste, and mokes it almost as good as sugar. Where molasses is used much for cooking, it is well to prepare t or 2 gallons in this way at a time. MUFF/XS. — I pint of milk, I tablespoon of butter, 1 pint of flour, a small teaspoon of salt, 3 ^Slf^* ^^^ whites and yelks beaten separately ana scty stiff; a small teaspoon even full of soda; add (he whiles last, beat smartly and per- fectly free from lumps. Butter the griddle, and bake tn well-bullercd rings. When the bottom is done, turn over the rings and bake the top, or ut the rings on a well-buttered bake-pan, and ke in a quick oven. • MULLED ECa-^Bcat the yelk of a fresh egg in a tea or coffee cup, put in a little milk or cream and sugar, and then pour into it xs much tea or coflfcc as will fill the cup, taking care to stir it well at the same time to prevent the egg from curdling. This makes a good breakfast for an invalid. It is light and nourishing without being healing. MUSHROOMS, To DUtin^'tsh frqm Poi- sonous Fungi. — I. Sprinkle a little salt on the spongy part or gills of the sample to be tried. If they turn yellow they arc poisonous — if black they are wholesome. Allow llie salt to act be- fore you decide on the question. — 2. False mushrooms have a warty cap, or else fragments of membrane, adhering to the upper surface; they arc also heavy, and emerge from a vulva or bag ; they grow in tufts or clusters in woods, on the stumps of trees, etc., whereas the true mush- rooms grow in pastures. — x. False mushrooms have an astringent, styptic, and disagreeable lasle. — 4. When cut they turn blue. — 5. They are moist on the surface, and generally, — 6. Ot a rose or orange color. — 7. The gills of the true mushroom are of a pinky red, changing to a liver color. — 8. The flesh is white. — 9. The stem is wliite, solid and cylindrical. MUSHROOMS, BroiUd.—U ushroom-flaps, pepper and salt to taste, butler, lemon-juice. Cleanse the mushrooms by wiping with a piece of flannel and a liule sail ; cut on a portion ol the stalk, and peel the tops ; broil them over a clear fire, turnmg them once, and arrange them on a very hot dish. Put a small niece of butter on each mushroom, season with pepper and salt, and squeete over them a few drops of lem- on-juice. Place the dish before the fire, and when the butler is melted ser\e very hot and quickly. Moderate- sized flaps are better suited to this mode of cooking tluji the buttons; the latter nrc better in stews. MUSHROOMS, To Strjj.—Tnm and nib clear with a bit of flannel dipped in salt, ^ a pint of large button mushrooms ; put into a stcwpan 2 ot. of butter ; shake it over the fire till thoroughly melted ; put in the mushrooms, a teaspoonful of salt, hau as much Liepuer, and a blade of mace pounded; stew till tne mush- rooms arc tender, tlien serve thcni on a very hot dish. MUSHROOM CATSUF.—Caiha mush- rooms in dry weather; take the large, fully- grown flaps, and secHliat they are free from ia* sects and earth. Add to each pcik ol mush* rooms i4 A lb. of salt; break them up into ft; large earthenware pan, strew the salt over them* and let them stand for 3 days, stirring and masliing them up each day, tlien strain out the juice. To every quart of juice put ^ oz. of whole black pe|>per. ^ an oz, of bruised.^ ginger, ^ of an ol. of allspice, 1^ of an oz. Cayenne, and the same quantity of poundedJ raacc. Put all the spices with the juice into %1 large earthenware jar, (standing in a pot of wa-J tcr, ) and boil for 3 hours ; or the catsup ma] be boiled in a preserving pan. Let the spiceS:] remain in it when boiilcd. MUSTARD. Snpfnor Table.— Tnkc of flour of mustard, 2 lbs. ; fresh parsley, "^ o£. chervil, ^ oz. ; celery, }^ oz. ; Tarragon, oz. ; garlic I clove; and 12 salt anchovies, (i well chopped;) grind well together; add of I oz., and suflicicnt grape juice or sngar sweeten, with sufBcient water to form tlic mi into a thinnish paste by trituration in a mortUat When put into pots, a red-hot poker is to thrust mto each, and a little vinegar ailei poured u|Kin the surface. MUSTARD, FRENCH.— ?^U 1% lbs.; scraped horsC'radish, I lb. ; garlic, 3 cloves boilmg vinegar, 2 gallons; macerate in a cov- ered vessel fur 24 hours ; strain, and add saffi* dent flour of mustard. MUTTON, To Judge its QMa/ity.—The meat should be Arm and close in grain, and red in color ; the fat white and firm. Mutton is its prime when the sheep is about 5 years olc tliough it is often killed much younger. If t( young, the flesh fccis lender when pinched ; too old, on being ]iincLed it wrinkles up, and remains. In young mutton, the Cat readily se] aratcs; in old, it is held together by strings skin. In sheep diseased of the rot, the flesh very palc-colured, the fat inclining to yellowt the meat appears loose from the bone, and, if squeezed, drops of water ooze out from the grains ; after cooking, the meat drops clean away from the bones. Wether mutton is pre- ferred to that of the ewe; it may be known by the lump of fat on the inside of the thigh. MUTTON To Roast a Saddle ^.— Take lean ham, truffles, green onions, parsley, thyme, and sweet herbs, all chopped small, with some spice, pepper and sail. Strew them over the mutton wncn the sltin is taken off, put the sldn over it neatly, and before roasting it tie over it white paper well hultercd. When the meat is nearly done take off the pajjer, in order that the surface of the meat may be nicely browned. MUTTOX, Strweii Ug </.— Put it mto the stew-pan with either broth or water, 2 or 3 car- rots, a turnip, an onion, and a few black fKpper- corns. After coming toalK>il, simmer for a-d^ hours, lake out the broth and vegetables, dred^B, the meat with flnur, and put it again on the fii to brown, leaving off" the cover. Pulp the TCge-' tables through a sieve, and boil them up with the gravy, adding a tablespoonful of vinegar, I'our part of the sauce on the meat and send the rest to tabic in a tureen. • MUTTON IiROTH.^2. lbs. of a neck of mutton, a large handful of cher\'il ; put these into 2 quarts of water and boil down to i quart. All of the fiit should be removed. A pint may COOKIiVG AND BAKTNG, ^ be taken 3 or 3 limes a day. It slfords excel- lent nutrimenl to ihc weak, NVTMEGS^ To .W^rA— Prick them with a pin- If ihcT arc good the oil will instantly spread arountl the puncture. OYSTERS— Are They Healthy ?— Open an CTsCer* retain the liqaor in the lower ur dceii aoen« and, if viewed through a microscope, it wiU be found to contiiin multitudes of small oys- ters, covered with shells and swimming nimbly about — 1 30 of which extend but ] inch. Be- sides these young oysters, the liquor contains a variety of animafcuhe, anil myriads of 3 distinct sfiedes of worms. Sometimes their light rep- resents a bluish star about the centre of tne &hcll, which will be bcaalifuUy luminous in a dark room. OYSTER STESK—Slcw the oysters in their own liquor, and season to the taste with a Utile salt and pepper; butter may he added. Slews are often improved, in the opinion of many, by the addition of milk or cream, and liments in the way of mace, parsley or nut- _. If thickening of the soup is desir^, graced cracker is preferable to Hour. The best eooks omit flour cniiri^Iy. A piece of butler rolled in grated cracker may be added. Tour the oysters, when done, over a dish floored with crackers, or covered with layers of crispy toasted bread. OYSTERS, Tc /ry.— After thev are taken from the shell, dry them on a clean cloth or nap- kin. Beat up the yelks of eggs with thick, sweet cream — I yelk to 1 tablespoons of cream. Rub totelher some grated bread crumbs or cracker, and a little salt and pepper. Have hot in a skillet ^ of a lb. of melied butter. Dip each oyster in the l)ealen yelk and cream, and then roll it in the crumbs, coaxing ihcm to ad- here to iL Drop into the skillet, and fry until of a light brown color on boih sides, 'Iliey ought to be crisp and light. Never pour over tlicm the raeliea grease that may remain. OYSTERS, ToUa^e, Roaster Bcil.—'^yA a few minutes arc required for this. Wash the sbeHs clean. To roast, lay the shells on a grid- favo» over a bed of live coals. When the shells open they are done. Lift off the top, and serve in the under shelL To bake them, put in a pan in hot oven ; otherwise follow the same direc- txm as for roasiing. To boil, put them in a pot of boiling water. Serve in the shell. OYSTER SO L'P.—To each dozen or dish of uytttia put half a pint of water ; milk I gill ; bailer half an oz. ; powdered crackers to thicken. the oysters and water to a boil, then add ther ingretUents previously mixed together, [hoA from 3 to 5 minutes only. ^ySTER Pa -TTJES. —Take of oysters suf- It for the patties you may chance to want, a the liquor and return it to them ; mix tficai with very fine bread crumbs until they arc of • pffopcr thickness ; add a Httle scalded cream, ' aeason the whole with pepper, salt, and cay- p*pper ; warm the whole in a saucepan till IS l« simmer ; when cold, put it in the a&rl bake it in the shape 01 small mince inches in diameter. The beards and part should be cut off, and the oysters t in 3 or 3 pieces. OYSTERS, ARTIFICIAL.— T^c young para com, and grate it in a dtsh ; to I pint of ui» aJd I egg well beaten, a small teacup of flour, ^ a cup of butter, some salt and pepper, and mix them well together. A taUespoonful of the batter wilt make the siic of an oyster. Fry them a light brown, and when done butter Uiem. Cream, if it can be procured, is belter than butter. OAT CAKES, SCOTCH.— V^i 3 handfuls of best Scotch ratmeal into a basin, with a bit of butter the size of a nutmeg ; add os much cold water as will form it into a cake. Press the cake out with the hands until it is thin, then roll with the rolling pin till it \% almost as thin as a silver dollar, hfavc the griddle already heated, sift a httle meal over it, and lay on tne cake. WTien the under side is brown, toast the upper side in a toaster before the lire to make it crisp. Tliese cakes should be kept in the meal chest among the dry meal to preserve their crispness, which is their peculiarity. They are extremely nice to eat with cheese. OMELETTE,— '^^X. separately the yelks and whites of 4 fresh eggs; to the yelks add as much powdered while sugar as will sweeten it, and a small dessert-spoonful of corn flour, very smoothlv blended in a spoonful of cream or good milk, heat the whites to x stiff frolh, add the flour to the yelks, and gently stir in the whites, taking care to break the froth as little as possi- ble \ pour the whole into a clean frying-pan from which the butter has been drnined ; 2 or 3 minutes over a clear fire is enough to cook the under side ; hold the pan to the fire till the up- per side looks firm; sprcatl raspberry ur straw- berry jam over one half, turn the other side over it, ancf serve immediately. ONIONS, BOILED,— Tt^c the outside skin from white onions as uniform in size as possible, lay them in cold salt and water for I hnnr, and then boil them in milk and water until thor- oughly tender; lay them in a deep dish, and pour over them meUed butter. ONIONS, ROASTED.—Thc^c should be cooked in their skins; but before putting them into the oven brush off all gritliness. Place in a moderate oven, cooking gradually until nearly done ; then quicken the oven and brown. Serve with plenty of fresh butter. PASTE for Fruit or Meat /"fa-j.— This paste may be made with *^ of wheat flour, "% of the flour of boiled potatoes, and some butter or dripping; the whole Iwing brought to a consist- ence with warm water, and a small quantity of yeast added when lightness is desired. PARTRIDGES, Ttf j?«u/.— Rightly to look well tlicre should be a leash (3 birds) in the dish ; pluck, singe, draw and truss them ; roast them lor about 20 minutes ; baste then^ with butter, and when the gravy IxgiDS to run from tliem you may safely assume that the partridges arc done ; place them in a dish, together with bread crumbs, fried nicely brown and arranged in small heaps. Gravy should be screed in a tureen apart. PARTRIDGES, To BreiL —Cut ihcm in half, dip them in a butter previously melted, and cover tJicm thickly with crumbs of bread. A ^ of an hour ought to be sufhcicnt to cook them over a clear fire. PARTRIDGE PIE.— 7. braces of partridges arc required to make a handsome pie. Truss them OS for boiling; pound in a mortar the Uv- crs of the birds, a 5^ of a lb. of &t bacon, and some shred paisley ; lay part of this forcemeat DICTIONARY OF EVERY-DAV WANTS. ■t the bottom of a raised crust : put in the part- ridges, add the remainder of the forcemeat and a iiew mushrooms ; put some slices of bacon fat on the top, cover with a lid of crust, and bake it for ly't hums. Before serving the pie remove the lid, take out the bacon, and add sufHcicnt rich gravy and orange juice. Partridge pie may also be made in a dish in the ordinary war. PASTE, Rich and LighL—To i lb. of flour, dried and iiflcd, take % a lb. of good fresh but- ter and |^ a lb. of hird ; divide the flour into 2 equal portions ; put U on tlic pasle-board ; cut the butter (from which tlie water should be squeezed) into sUces about ^ an inch thick; do the same with the lard; cover the slices with flour. roU tlicra out tliin with the rolling-pin and lay them aside ; put the other ^ of the flour into a ba&in, work into it with a spoon a ^ of a pint of water, or enough to make the floitr into a stilf dough — too wet a dough will make tough paste — lay this upon the paste-board, and roil it out till it is y^ an inch tltick, then lay the fourth port of tlie butter and lard all over it, fold it up and roll it again \ put on another fourth of the butter, and repeat the buttering and rolling tilt all the rolled butter is mixed in. Then cover the tart, and bake it in a brisk oven. Always lundlc pastry as hghlly as possible, particularly after the butter has been put in. PASTE, POTATO.— \% of a lb. of cold boiled potatoes to ^ a lb. offlour. rubl>cd well together, wet with very little water, and odd 6 '«c. of good lard or butter. For a sweet piste, add a tablespoonful of powdered sugar ; for a neat paste the same quantity of salt. PARSjV/PS, ToBoif. Wash the parsnips. acrape, boil ti^itder, and then slice and brown on a griddle, with butler to prevent sticking. Car- rots arc good, cooked in the same way. ' PANADA, BREAD.— ^ak a few thin slices of stale, light, and well-baked bread in hot water, so as to form a pulp of suitable con- sistence. Simmer it gently, with some little ad* dition of water from time to time as it thickens ; then add z or 3 tabic spoonfuls of warm milk, a little loiif sug.ir, and a few grains of salL The objection to this brcad-pap, as commonly used, is tluU nurses arc sometimes apt to make it too thick. • PANADA, CfflCA-EN.—SVxn a fowl; cut U in pieces, leaving the breast whole; boil it In 3 i>inls of water till perfectly tender, pick ofTthe meat, and pound it finely in a mortar, and mix it with the liquor it was boiled in; rub it through .a sieve, and season it with salt. PEARS, To Bake, — Take ripe pears and wij>e jhem carefully ; place a layer stem upward in a stone jar; spnnkie over kugar; then set in another layer of pears, and so on tilt the jar ii filled. To every gallon put in 1 J^ pints of wa- ter. Cover the top of the iar witn pic crust, and set in a slow oven for 2 hours. PEACHES, To Peel.— In peeling small peaches with a knife, too much of the {)each is trasied ; but by having a wire cage similar to those made for popping com this waste is obvi- ated. Fill the cage with peaches, and dip it into boiling water for a moment, then into cold wa- ter for a moment, and empty out — going on in the same way for all you wish lo peel. This toughens the skin and enables you to strip it off, laving much in labor, as also the waste of the p«ach. PEAS, To S/ew, — Take a quart of shelled pcxs, a large onion, or two of middling size, and 2 lettuces cut small ; put them into a saucepan with }4 a pint of water; season them with a lit- tle salt, a liule pepper, mace and nutmeg. Cover them close, and let them stew a V of an hour ; then put in a )^ of a lb. of fresh butter rolled in a httlc flour, a spoonful of catsup, and a small piece of butter as big as a nutmeg: co\*er them cloe>c, and simmer gently an hour, often shaking the pan. P/E, CREAAF.—VoT 1 pie, take 3 eggs, >f cup of sugar, 3 tablespoonfuls offlour, I pint of sweet milk ; heat your milk ; beat suj^ar, eggs and fluur together ; add to the scalded milk, and cook to a thick custard ; flavor with lemons ; bake your crust, and when cold fill with the custard. P/E, /.EMONl-Gmc % of the outside of a lemon, and squeeze out the juice ; yelks of 2 ^^S^'f 3 tabIes|>oonfuls, heaped, of sugar; ^ cup of water; I teaspoonful of butter; itir well, and bake in a deep dish lined with crusL Beat the whites of the eggs to a stiff froth ; stir in 3 tablespoonfuls of pmverizcd sugar, and spread over tlic top of the pie, as soon as it is baked. Set in the oven till tne top is nice browned. P/E, A//jVCE,—Takc of boUed beef, chop- ped fine and salted, I pint; apples, chopped Gne, I quart ; butter or suet, I leacupful ; 1 tea- cup sugar, I pint each of boiled cider and water. Slew all together until the apples are done, and when cold add i pint uf canned or stewed rasp- berries or blackberries, i tcas(>oonful of pepper, I of cloves, 2 of cinnamon, and 3 of allspice. P/E, ORANGE.— Take the juice and pulp of 6 large, sour oranges, and the grated rind of 4. a little salt, 3 cupful^ of sugar, 3 eggs, 4 cup* fuls of water, 6 spoonfuls of rice flour. Muc these ingredienU well together, make a good crust, and bake like other pics. P/E. PEA C//.— Take good ripe peaches, halve and slone them ; make a good short crusti and lay it in your pie-plates. Lay your peaches evenly to co^■er it; then add lo each moderate- ^izcd pie about 3 spoonfuls of white sugar, and a few drops of essence of lemon or rose, and ^ a tcacupful of water ; cover, and bake like other pics. P/E, Pl/MPAVN.— Choose the best pump- kins that can be found. Take out the sectls.cut the rind carefully away, and then cut tlie pump- kin into thin and narrow bits. Stew over a moderate fire in a little walcr^ust ctiou^ to keep the mass from burning — until soft. Torn off the water, if any remains, and let the pump, kin steam over a slow fire about 10 minntes. When sufTicienlly cooled, strain through a sieve. Sweeten the pumpkin %Yith sugar and a little mo- lasses. The sugar and eggs should be beaten together. The flavoring requires ginger, the grated rind of a lemon or nutmeg, and salt. To I quart of pumpkin odd l quart of milk and 4 eggs for ortiinary richness. lleat the pumpkin scalding hot before putting it upon the crust to bake, otherwise the crust will be scalded. Bake in a very hot oven. PIGEONS.— Vigcoas are ^-cry indiflereni food when they are too long kept. Suppleness of the feet show them to be young ; the slate ol the flesh is flaccid when they are getting bad from keeping. Tame pigeons are larger tlisn the wild. COOKING AhfD BAKING. S9 111 i^iVHOSS, .V.'rrw;/. — Mnkc R saaoniiig of •iwect her!>s, and ft <ur. antl put it into " ilf rcjast them ; ttaitev- : A\ wliule pcp- fn; aacc. , amJ a small VMk. lake tiicm out wlicn dune, stiain ihc lifiQi, aWim it. »ntl thkkcn it with a piece of ■Uu roll ' I put in the pij^ons wk loair. ,[Ui. and slew them nttrainuL^. t uui mv .-.auce over them, in the /T'A'.r AS rOOr>.~\^ the prohibition of p*^ la food, founded on fcl; ihc food itself? An monthlies cx- givci a most ' rittttion of Ae hoe, 'It say & that *• V-- \ Hamp- AttCKAiae. And other >■ „ '^ Sutcs, *Wv the inbaUtantk send ihcii Uief cattle to BsHon aurkd. and live principally on pork as ■4 (hff TBtf I ' >>r them are of- feEMd wilA scj I. tetter* ring- JBIB, *luuuar-< "")|wion, etc, alW Far W«r^; meat con- ■■M^byllwCu' -^cs^ham btgvuMa, roa&t pig foi dinner, and sausage fcaq^craaBil * hog all the liuie!* And wbol ^tUdfcctof tV. , lict upon their con- ImSth. 'k jl niajty of their .wivn ■ I. wilh their rheumcd 9** *>d colarg' re cars, etc, for an ■uiu, Whuc in farmer works in fe Mdt in ike open aii, he is comparatively ex- i^ Ihaa its twic6il influence and it is chiefly <V°* t^ SkoJiIi of his wife and children that it;* lorUr cfcis nay be seen. The late Doctor Bbhhp^ of Chicago* told the author a few years liacv UkU a wu estimated* by competent mcdi- oJaati^jrity, tbat nnrly V "^ ihc entire popu- iirioD uf Hit State w ; with scrotulous KatcjTH vrilh endai, e glands at the futal of I' - > ' ,rm of chronic MwAalnu tv;bout the en- vt Weal ' pork« or have. b Cfat iTW(e»t way, any tJuug to do viith the ^pcfHlering, iKvly-comipling, health- /wrw/ r>ir«eUy the ■Put them into a ■'• water to cover ] to break, lift ii'ily as possible ':•< aU'f . Then place a ill) towel over them, Utrtti [J iiiL- lire again until they arc CkiyB9M)Uff tioo^ And quite dry. I ^rATO£S, T» Ffy.—lo fry raw potatoes aif, thejr sbould lie parM), cut len^hwise daoe* aa eighth of aa inch in thickne«s, a p^ orer the fire containing hot turned firenucnily, iiicely browned POTATO SCONES^^^U^y^ boiled potatoes C33 IKffV arc ndic •nnxtiK. .idling a little salt; tW» Ay-meal, to the ih-'i i-riddle, prick> 'ing. t'ocs for i^Kicu a-i if they 6vther prcr^ drvMvd a liltlc ahcRiU be taken out Co Id the water get into them. The farinaceous part must be pounded up, with a small (juantily of the freshest butter, the yelk of an eg|2 well beaten^ ami a little pe^tpcr and .salt ; add, if possible, a little cream, and put the mashed potatoes into tlic oven lo brown them. POTA 7X> ^A'O^r.— Pick out the whitest po- tatoes, and put them on in cold water ; when they begin to crack, strain and put them in a clean *itewpan l>eforc the fire till they are quite dry, and fall to pieces ; rub them through a wire sieve on the dish they are to be sent up in, and do not disturb them aXicrwards. • PUDDING^ ylrrownw/.— Mix a tablespoon- ful in cold milk, and pour it into boitin^ milk. When cool, add the yelk of an egg well beaten and a little sugar; put it into a uo^in, and boil lo minutes. rUDD/NG, /f//?£yS-N£Sr.~?cc\ tart apples, take out the cores, leaving the apples whole. Make a custard of 8 well beaten ecgs. ^2 a pint of cream, and xyi pints of seamed roilk, thickened witJi a heaping tablets ix>onful of flour and a little sail, but no sugar. Bokc ao minutes. \Mien the apples are tender the pud- <Ung is done. Serve immediately with butter and sugar stirred to a cream. PUDDINa, HALF~PAY.~% of a lb. of suet, )^ of a lb. of currants % oi %'^ of rais- ins, % of a lb. of flour, ^ of a lb. of bread crum)>s, 2 tabIes|>oonfuU of molasses, ^ a pint of milk. Chop the suet finely; mix with it the currants, (which should be nicely washed and dried,) the raisins, (which should be stoned,) the flour, breadcrumbs and molasses; moisten with the milk, beat up the ingredients until all are thoroughly mixed, put them into a buttered basin, andlxnl the pudding for 3^ hours. PUDDING^ Kiu attJ A/'/^/r.—Vxck over and wash a tcacupful of the best rice. Steam it un- til tender in 2 cups of cold water ; spread it over a quart or 3 pints of good ripe apples, quartered; pour over I or 2 cups of milk, if preferred, or omit the milk and add a little water to the ap> f)les. Half a cup of white sugar may be snrink* ed over the apples, or sugar may be adu»l at the table, if preferred. PUDDING, PLUM,— A eeES, X2 crackers, I pint <A new milk, I teacup of butter, half a lb. of sugar, 1 lb. of raisins, 1 lb. of prunes, with a hncly grated nutmeg. Bake about an hour. PUDDING^ p0tato.—\ lb. of potatoes, boflcd half a lb. of fresh butter, half a lb. of sugar, the yelks of 6 eggs and the whites of 3, i gill of cream, i teaspoonful of mocc, and 1 nutmeg, liake in pufl'*paste. PUDDING, RICE^'-HtAi a pint of rice, I quart of milk, J^ of a pint of 5ugar, nutmeg or cuuuunon. Bake it slowly 3 hours. Tapioca may be cooked in the same way, af^er soaking in worm milk for an hour or two ; and sago, al- ter thoroughly washing ond soaking over night, is good in the same fashion. It is |K>ssiblc to dilute the milk one-half and yet have the pud- dine good, if care is exercised in soaking and cooking. ^//^^/r.y.— Rabbits, when old, Imvc the haunches thick, the cars dry and tough, and the claws blunt and ragged. A young hare has claws smooth and sharp, cars that easily tear, and a narrow cleft in the check. I €o DICTIONARY OF £ VERY-DAY WANTS, are thoroughlv frved from blood with cold water. They arc left over night in weak salt water, which is [Kiured ofT in the morning, and new salt water added, in which they stand until ready for cooking. 'Phis water is made jusi suflBcienily salt to fit the flesh for eating. They arc then boiled until lender, when the meat is taken out. and flour and butter, first rubtjcd together, is Stirred in and well peppered^ and the whole poured over toast, upon which the meat is laid. A few sprigs of parsley added improve the taste for many persons. SAifCE, SHFRLEY.^XZ good-sued» ripe tomatoes \ 2 bell pepjjcr^ (large ones ; ) 2 onions (many omit these, and like Uie saace better — consult your own ta^ite. ) Scald and skin the to- matoes; chop the peppers and onions (if used) very fine. 'I ncn adcf i cup of vinegar and JS^ of a cup of sugar, and boil 2 hours ; then put in another cup of vinegar and boil I hour — or un- til the mixture does not veparate. llicn stir in I leaspoonfu! of cloves, I dessert-spoonful of cinnamon, and a leaspoonful of pimento (all- spice.) SAUCE, n'ORCESTERSIf/RE.—\\\ the English sauces in popular use arc foundcti upon walnut catsup — that is of Kngtish walnuts — or upon mushroom catsup. To make a catsup of walnuts, tltc green shells are taken in these pro- portions: 2 ^s. walnut juice, 5 lbs. salt, mixed and bruised, and allowed to lie a week ; the liquor is then pressed out, and to every gallon is ■elded 4 oz. of allspice, 3 oz. of ginger, and of pepper and cloves 2 ox. each, all bruised. The whole is then simmered for 30 minutes, and is then set aside to clear. This is the catsup. To make a sauce of this similar to Worcestershire, lake I gal. port wine, 3^ gal. catsup, 2 lbs. an- chovies, with their liquor, 8 lemons, 48 shallots or small onions, scraped horse-radish ij^ lbs., mace 1 oz., Cayenne 2 oz., mustard 8 oz. Boil the whole genlfv, and then strain and bottle. SAUCE, (7//i/7:VA' K— Pare and core sour apples. Then take of these apples, tomatoes, brown sugar, and best raisins, each 8 oz. ; salt, 4 oz. ; red peppers (chilies) and powdered gin- ger, 3 oz. eacn ; garlic and smalt onions, i oz. each. Pound the whole well, and add 3 quarts of best cider or wine vinegar — or vinegar made from beer — and I quart of^lemon juice. I^t it stand in the vessel a month, but give it a good shake daily. Then pour off the clear liquid and bottle it. The residue may be used in aid of n second batch of sauce, or, rubbed up into a very smooth paste, may form a constituent of French mustard. • SHANK JELL Y. —Scour and brush very clean 12 shanks of mutton, after soaking Ihem in water for 4 hours. Simmer them gently for 5 hours in 3 quarts of water, putting with them 3 blades of mace, 2 onions, 20 Jamaica and 30 black pcpjTCTcorns, some sweet herbs, and a crust of bread toadied brown ; then strain a(T the liquor and keep it in a cool place. This is well aoapted to delicate and debilitated pcn>ons. SNIPES, ROASTED.— Dn not draw them, but spit on a bird-spit ; flour and baste well with butter ; prepare a slice of toasted bread, lay it in a plate under the birds ; roast for about 30 minutes ; place ihem on the toast ; butter, garnish with slices of lemon and parsley, and serve. SOUF, Stock fffr,—^ lbs. of shin-bone, and ] lb. of lean neck of beef, 4 carrots, i turnip, 1 stick of celery, 2 parsnips, 2 leeks, i onion, 6 cloves, 6 peppers, a buncn of sweet herbs, 1 gaL of water. Cut the meat into slices, crack the bone, and put it Into .on earthen pipkin that will stand the fire, as this makes far better soup than a metal saucepan ; add the water, and let it stew slowly till the scum rises, and skim it clear; stick the cloves into the onion and then add the vegetables, and let the whole stew slowlvtill the meat is in rags, which will be in about % hcturs. It must simmer very slowly, for if it boils the meat will not vicld ihe gravv so well, and the slock will be thick in place of being clear. Af- ter it is cold it should be strained through a cul- lender, and kept in a covered pan or jar for use. SOUPt CohrinF far. — As soups often require coloring, it is well to prepare browning for that purpose. 2 baked onions, well browned in the oven and then chopped fine, moke an cxceUenl coloring and flavoring. The shells of green peas, dried in the oven until thev are brown, hot not black, will also answer lo brown soup, and will keep alt winter if hung in a perfectly dry place. SOUP, Pfff, Boyd's,— ■T;ikc the shank of beef, or pieces of beef or veal left from a roast- ing piece, and boil in water sufTicicni for Uie soup ; if the meat has not been previously cooked, it niust be boiled 4 or 5 hours, or till it will separate from the bone easily. Pare pota- toes, 3 or 4 good sized onions, part of a yellow tumip, and 2 or 3 carrots, if desired ; slice, not very thin, and boil in the soup after seasoning with salt and pepper to the taste. Boil the tur- nips about iji hours ; the other vegetables will cook sooner. SOUI\ J>i'ftabU.—Ve(-\ and slice 6 largo onions, 6 potatoes, 6 carrots, and 4 turnips ; fry them in M a lb. of butter, and pour on them 4 quarts of boiling water. Toast a crust of hread as brown and hard as possible — but do not burn it — .and put it in, with some celery, sweet herbs, while pepper and salt. Stew it all gently for 4 hours, ana then strain it through a coarse doth. Have ready thinly sliced carrot, celery and a lit- tle turnip. Add them to your liking, and stew them tender in the soup. If approved of, a s[x>onful of tomato catsup may be added. SOUP, Gumbo. — Fry a light brT>wn 2 lbs. of the round of beef with 4 sliced onions ; put into the soup pot with 4 quarts of water, ^ a can of tomatoes or 12 fresh ones, i teaciipful of sliced okra and 1 green pepper ; boil slowly «; boura .-ind put throuph the cullender. Throw mto the tureen some sippets of fried bread and serve at once. SODA CAA'ES—M'ix a teaspoonful of soda and I of tartaric acid with ^ a teaspoonful of salt ; melt 5 uz. of butter in a large cupful of milk; a«ld these ingredients to i lb. of flour. H a lb. of moist sugar, and 2 oz. of caraway seeds* Work into a soft dough, and, if not wet enough, add more milk ; put into mince-pic pans to bake. SPONGE-CAA'E.—Betit 12 eggs as light as possible, (for sponge and almond cake they re- quire more beating than for anything else ;) beat I lb. of loaf sugar, powdered and sifted by de- grees, into tlie eggs, continuing to beat some time very hard after all the sugar is in, (none but loaf sugar will make light sponge . cake. > irfTi» COOKING AN^D BAKING, 6i Stir in gradually a teaspoonful of powdered, mixed dnnamoo and mace, a grated nutmeg, and 12 drops of lemon essence; Ustly, by dcgrecii, (lut in lo oz. of Bificd Hour, dried near the fire, stirring round the mixture very slowly with a knife. If the flour i& stirred too hard the cs^e will be tough. It must be done gently and lightly, so that the top of the mixture will be covered with bubbles. As soon as the Hour is ^\ in begin to bake, as setting will hurt it. Put it in snuU tins, well buttered, or in I large tin pin. The th inner the pans the better the sponge- cake. Kill the small tms about half lull. Grate loaX sugar over tlie top of each before setting it in the oven. SUGAH, Tc Ciijrj/fv.— Take a little gum Ara- bic and a little isinglass dissolved in hot water ; poor it, when dissolved, into your su{;ar when Dofling. and it wil! clear all the sediment to the top olihe pan, which you must skim off as often as it rises. Loaf sugar may be cleared with the vhite of an egg, isinglass or gum .\raUc. A little of either will sumce. SUET DL'.\fPL/XGS.—To t guart of flour add half a lb. of liccf suet broken m very smalt pieces, I cupful of peach marmalade, a little salt. B leaspoontul of soda. Knead it with butler- and make the dough out into dumplings rgcT than biscuit, and boil them tilt done. up while hot with a rich sauLu, SOMMEfi SQUASH, To Gw-t.— Take them fore the seeds begin W harden, wash ur wipe clean, remove the stem and cut in pieces ; liU quite soft ; pour off all the water you .. , mash as fine as possible, aHer which put iMo a clean cloth or mg, and si^ueczc out the reat of the water. Turn out into a dish, aud season with salt, butler, or duck, siwect cream, andpepper^ lo your taste. TArFEE. — Put into a pan, or some shallow ;l, a j^ of a lb. of butter and I lb. of brown ; set it upon the stove, and stir together 1$ minutes, or mitU a little of the mixture into a basin of water wiU brc.ik clean ;n the teeth without sticking to them. vf flavoring that is de<>ircd — as lemon, pine- ilr^ or vanilla — should be added just before cooking is completed. The taflce, when me, should be poured into a shallow dish. is buttered on the Iwttoro and wlges. By iwing a knife across it when partially cool, it easily be broken into sr^uarcs. MoUuscs Vf be nscd instead of sugar, but it is not so TAPIOCA PUDDING.—^ Urge table. lis of tapioca soaked over night iu i quart new millt; grated rind of i lemon ; i tumbler sweet nulk \ one-half of a tumbler of wine, ith %ugar enough in it to fill the glass. Stir 6kC upioca and milk over the fire until it comes lo a \tok\, before adding any of the other ingre- ^pcnti; 4 egg^< beaten separately, and added ^Bt before baking ; it bakes in about $ minutes. ^V> t#e eaten cold. TEA^ f/ffv Af MaJtr. — ^Thc best w^y lo make ts by pouring a little boiling water on the and after ihcy have become thoroughly led, which requires I to 2 minutes, by U off again. This water contains most tnnic aad, and the acrid and disagrce- ,.j..a ..f rhe tea, without depriving it of _;ih. Now \yo\ir sufficient hot '.- tc^vcs, and let them infu^ for lo or 15 minutes, when the beverage will be ready for use. This scalding with hot water is quite necessary with inferior tea, in which ca^c boiling the leaves must esj>ecially be avoided. TEA, Healthy Suhtittttes yj'r. —Tlie first leaves of the currant bush dried on tin cannot lie known from green tea. Good meadow hay — fourth ounce to each person — infused in boiling water, is an aromatic, anti- bilious, nouriiihing and soothing narcotic lo the nerves at all times; it promotes lUgcblion and creates appetite. The unfoldetl petais of the red rose, dried, 5 part»; rosemary leaves, i part, and balm leaves, 3 parts, mixed, is also excellent. Tliis far excels any imported tea, and sells at 75 cents per lb., and I lb. will last as long as 2 lbs. of common tea. The young leaves of the pea plant, or the young leaves and flowers of the common Mraw. berry, dried in llie air out of Uie sun, furnish de- lectable draughts when infused and taken with cream and sugar like tea. TEA-KETTLES^ To Prevent the Formation of a tut in. — Keep an oyster-shell in your lea. kettle. By attracting the stony particles to it- self, it will prevent the formation of a crust. • TEA, ^EEF,—Takc 1% lbs. of the best steak; cut it into very small (lieces, and put them into an earthenware jar, with enough cold water to cover the meat ; tie the ton of the jar on, and put it into a saucepan fulJ of hot water ; place ihe :iaucejtan on the fire, and allow it to boil for 3 hours, by which time all ihc piodncss of the meal will be extr.icted. This is the pure essence of beef. • TOAST~kVATEJ?.^<:niv,i\\(x off a stale loaf, about twice as thick as toast is usually cut. Toast it carefully until it is deep brown all over, but not blackened or burnt ; lay it iu the bottom of a jug with a thin slice of lemon-peel ; fill the jug with boiling water, and let it stand till cold. TOMATOES, BROmVED.—T?,\i.c large, round tomatoes and halve them ; place them, tnc skin side down, in a frying. pan in which a very small quantity of butter ha> been previously melted ; sprinkle them wnlh salt and pcpjitrr and dredge ihem well willi flour ; place the pan on a hot part of the fire, and let Inem brown thor- oughly; then stir them and let them brown again, and so on until they are quite done. They lose their acidity, and the flavor is superior to stewed tomat<>es. TOAfA TO CA TSL'P.—Sca}6 ripe tomatoes, and remove tlie skin. Let them stand a day, covered with salt ; strain thoroughly to remove the seeds. To every 3 quarts of the liquor add 3 oz. of cloves, 3 01 black {^ppcr, 2 grated nut- megs, a little Cayenntr pepper, and salt. Hoit all together for ^ an hour, then let the lui^tuiti cool and settle ; odd a pint of the best cider vin* cg.ir; bottle, cork lightly, and seal. Keep in a cool place. TOMA TO FRITTEHS.—Takt I quart of stewed tomatoes ; stir In I ^g, I small teaspoon- ful of saleratus or soda, and flour enough to make it of the consistency of pancakes. TOMA J O MA AM A L^iOE. — lAkc fine and ripe toaiatoes, cut them in halves, and squeeze out ihe juice. Put tliem in a preserving pan, with a few peoch-Ieaves, a clove of ;- ' , i'^ slices of union or shalol. .ind a bun ley. Stew ihcm untd they are suffiti . . , _ ...:, rulp them through a sieve, and boil ll^eui di:yNtL e other mflrmalade, adding &alu VuX ^hfiia E: 6s DTCTTONAR'. into small jars, pepper the tops, and pour clari- fied butter over. Lat it with fish, etc., or stir the ccntcnls of a small pot into the gravy of stews or fricassees. TOM A TO PUDOrS^G.—Voxa boOing water on tomatoes, remove the skins, put in the Dottom of the pudding-dish some bread cnimbs, then slice the tomatues on them, season with sugar, butter, pepper, and salt; add some more bread crumbs, then the sliced tomatoes and seasoning, and if the tomato does not wet the bread crumbs odd a little water ; then, for a small pudding, beat up 2 eggs and pour over the top. Bake about 20 minutes. TOMATO SOC'P.—WsiBh, scrape, and cut small the red part of 3 large carrots, 3 heads of celery, 4 large onions, and a large turnips; put them into a saucepan, with a tablcspoonful n{ butler and ^ a lb. of lean new ham ; let them stew very gently for on hour ; then add 3 quarts of brown gravy soup and some whole black pep- per, with our 10 ripe tomatoes; let it boil an nour and a half, and pulp it through a sieve ; serve it with fried bread cut in dice. TURKEY, T"** C^Siwi-.— In choosing a lurlcey, the age of the bird is the chief point to be at- tended to. An old turkey has rough and red- dish legs ; a young one smooth and black. Fresh killed, the eyes arc full and clear, and the feet moist. When it has been kept too long, the Sarts about the vent begin to wear a greenish, iscolnred appearance. TURKEY, Stii^n^/or.—TiAx some bread crumbs and turn on just enough hot water lo soften them ; put in a piece of butter, not melted, the size of a hen's egg, and a spoonful of pul- Tcrizcd sage, a teaspoonful of ground pepper, and a teaspoonful of salt ; there may be some of the bread crumbs that need to be chopped ; then mix thoroughly and stuff your turkey. TURKEY, To Bakt.-hcl the turkey be picked, singed, and washed and wiped dry, in- side and out ; joint only to the first joints in the legs, and cut some of the neck off if it is all bloody ; then cut 13 small gashes in the fleshy parts of the turkey, on the outside and in differ* t*nl parts of the turkey, and press I whole oys- ter m each gash ; tlien close the skin and flesh over each oyster as tightly as jiossiblc ; then stuff your turkey, leaving a little room for the stuffing to swell. AVlien stuffed sew it up with a stout cord, rub over lightly with flour, sprinkle a little salt ;md (leppcr on it, put some water in your dripping pan, put in your t\;.kcy, baste it often with its own drippings; bake to a nice brown ; chicken your gravy with a little flour and water. Be sure and keep the bottom of the dripping pan covered with water, or it will burn the gravy and make it bitter. TUR.V/RS, To Tfv*.— Full-grown turnips will take about \% hours' gentle boiling; if you slice them, which most people do, thcv will be done sooner ; try them with a fork; when ten- der, tdce them up and lay them on a sieve till the water is thoroughly drained from them. Send Ihcm up whole ; do not slice them. VEAL^ To Roast. — .Season a breast of veal with pepper and salt; skewer the sweetbread firmly in its place ; flour the meat and roast it slowly for about 4 hours before a moderate fire ; it should be of a fine brown, but no! dry ; baste it with butler. When done, put the gravy in a stcw-paa, add a piKc of butter rolled in brown flour, and if there should not be quite enough gravy, add a little more water, wiili pepper and salt to taste. The gravy should be brown. VEAL CUTLETS, nroil€d.~^\x\. the pieces of veal of an equal thickness; dip them into beaten egg, and sprinkle Oiem with chopped herbs, parsley, mushrooms, grated lcmon-j>ecl, and crumbs of bread ; broil them to a fine brown color. Make a sauce of butter and flour melted brown, moistened with veal gravj-; put into it some button mushrooms, and pour the sauce hot over the cutlets. VEAL, StfWfd. — Divide into portions part ol a breast of veal, and fry it of a nice brown in butler. Put into a stew pan a quart of green peas, together with onions and parsley. ^ hen they are tender add some veal gravy, and put b the pieces of veal already fried, and stew the whole gently. Season with salt, pepper, and a leasiioonful of powdered sugar. I'EAL C/IOPS, Pr^ad^d.—Takt 6 or 7 handsomely cut chops, season them with saft and pepper, and put them into melted butter. When sufficiently soaked put them into beaten (^gg^> take them out, and roll each separately in bread crumbs ; make the chops as round as you can with your hand, and lay tlicm in a dish. When all are brearied, bitiil Inem slowly over a moderate fire, that the bread may not l^c too highly colored. Serve with dear gravy. ■ VEAL ^jy^A-AAr— Wash a good knuckle of veal, and put it to boil in g pints of water. I^t it boil until reduced to 2 pints. Run it through a fine sieve, and when nearly cold, add to it 2 pints of ularified syruii, and i^ pints o! clear lemon juice. Mix well, and serve as re- freshment. It will be found very oulritious, as well as pleasant. • VEAL £ROTIL—Vni a knuckle of a leg or shoulder of veal, an old fowl, and 4 shank l>ones of mutton, 3 blades of mace, 10 pepper- corns, an onion, a piece of bread, and 3 quarrs of water into a soup pot ; cover it close, and af- ter it has boiled up and been skinuncd, strain, take off tlic fat, and add salt. VEGETABLES, To ^<»ty.— VegclaWcs must be carefully cleaned from insects and very nicely washed. Boil them in plenty of water, the wa- ter to l)c boiling before ihey are put into it, and they should be drained the moment they are cooked enough. If ovet-builed they will lose their beauty and crispness. Bad cooks some* times dress them with meal, which is wrong — except carrots or cabbage widi boiling beel In order lo boil vegetables of a good green color, take care that the water boils when they are put in. Make them boil very fast. Do not cover, but watch them, and if the water has not slackened, you may be sure tliey are done when they begin to sink. Then take them out imme- diately, or tlie color will change. Hard water, e-tpccially if chalybeate, spoils the color of such vegetables as should be green. To boll them^ green in hard water, put a teaspoonful of carbon- ate of soda or potash mto the water when boil- ing, before the vegetables are put in. VEGETABLES, To Ciian of iHstfts.— Make a strong brine of i >i lbs. of salt to I gaL of water; into thi^ place the ^-cgetables with the stalk ends uppermost for 2 or 3 hours ; this vrill dcstroyall the insects which cluster in the leaves, and they will fall out and sink to the bottom of the water. DRUGGIST Am) CHEMIST, I I I VEGETABLE OYSTERS.— ^o\\ salsify, or mtgetablc oysters, Ull the !.lun will come off masAy. When you have taken it off nca.tly, cut the root in bits as long as an oyster; put into a deep vegetable dish a layer of crumbs of bread or craclurs, a little salt, pepper and natmeg, and m covering of butter xs tnin as you can cut it ; then a layer of oysters, and so on till your dish is 611cd. having crumbs at the top. Fill the dish with water, and brown them nandsomely. Tbey can remain 2 hours in the oven without injarv, or be eaten in J^ an hour, ykX/SOX, Ttf Roast.— ?,x>\\. a haunch of Tenison, and butter well 4 sheets of paper, 2 of which put on the haunch. Then make a paste of flour, butter, and water ; roll it out half as big as the haunch, and put it over the fat part -, then put the other 2 sheets of paper on. and tie ti^m with pack-thread. I>ay it to a brisk fire, and baste it welt all the time of routing. If a bcgr haunch of 24 lbs., it will take 3^ hoars ; snaller in proportion. V'EmSOX STEAR'S, Rrm^J.—ViMh them and wipe them dry. Put them oti the gridiron, ever a clear fire, and broil them ; then sea:son with salt and pepper, and baste them with but- ter. Serve with currant jelly. PLATER, n Afaki CoU.^VJaXcv may be kept nearly as cold as ice water, by surrounding the pitcher or jar with several folds of coarse cotton, to be kept constantly wet. The evapo. ration canics on the heat inside, and it will be Tcdnccd almost to freezing. In India and other trotncal regions this is common. miTER, To So/ten JfarJ.—K ^ oz. of quick-lime dipped in 9 quarts of water, and the acar solution put into a barrel of hard water; fhe whole will be soft water as it settles. HEATER, To Punfy.—.K t.ablcspoonful of piywdercd alum sprinkled into a hogshead of water, and stirred, will in the course of a few koars precipitate to the bottom all the impure portides, and leave the water as clean and pure as sprmg water. 4 gallons would need but a tcaspoonful. WILD DUCKS, Ta Roast,— Tot roasting a wild dack yoa must hftve a dear, brisk fire and a hot spit. It must be browned apon the out- side without being sodden williin. To have it well frothed and full of gravy is the nicety. Prepare the fire b^ stirring and raking it just be- fore the bird is laid down, and 15 or 20 minutes will do it in the fa>>hionaMe way ; but if you like it a little mure done allow it a few minutes long> er ; if it is too much done it will lose much of its flavor. YEAST,— \. In 3 Quarts of water let 2 02. of hops boil for % an hour ; strain the liquor, and let it stand in a wide earthenware bowl. When lukewarm add a smalt quantity of salt — say ^ handful— and ^ f}i ^ lb. of sugar. Take some of the liquor, and well mix up in it |^ a lb. of the best flour, beating this up thoroughly in the whole afterwards. The next day but one f>ut in I }4 lljs- of boiled and mashed potatoes ; el it stand one more day, after which it may be bottled for use. It should be kept near the fire while making, so us to keep it about the tern- pcrature of new milk, and it should also be fre- nueully stirred during the process of making, when bottled, it should be kept in a coot place. — 2. Take 12 large potatoes, a pint of hops boiled in a gallon of water ; mash the p<jtatoes well, add a teacupful of sugar and I of salt, and I pint of yeasL Let it rise a day, then put it in a jug and cork it loosely; put about ^ a pint to a gallon of bread -raising. — 3. Boil i lb. of cood flour, a *i^ of a lb. of &own sugar, and a little salt, in 2 gallons of water fur an hour. When milk warm, bottle it and cork close. It will be fit for use in 24 hours, i pint of the yeast will make 18 lbs. of bread. YEAST CARES.— V\x\. into 3 pints of water a handful of hops, and nearly a quart of pared potatoes, cut into small pieces, tkrit for % an tiour. and strain, while scalding hot, into suffi- cient flour to make a stiff batter. Stir it well, adding 1 tablespoonful of fresh yeast, and set in a warm place to rise. When light, mix it stiff with Indian meal, roll out thin, and cut into round cakes or square pieces about z,t^ inches in diameter. Dry these thoroughly, and keep them in a bag in a dry place. Iney will remain good for months. DRUGGIST AND CHEMIST. ACID, CITRIC. — ^Juice of Icraon*;, 4 pints ; prryuxed chalk. 4V oz. ; diluted sulphuric acid, 27^ ox. ; distilled walcr, 2 pints. Heat the joioe, add the chalk ; let the powder subside, and poor off the liquor. Wash the citrate ol Umc frequently with warm water, pour on it the sul- |ifaaric acid and water, and boil for 15 minutes; esprcM the hquor. filter it. and evaporate with (CfUie beat ; then set it by to crystalline. To the crystals pure, dissolve tJiera a second i:rd time, rnler each solution, evaporate, tar? it siide to crystallize. 'E CLOT/I {for Surwamj.)—$ w. ' ibic are dissolved in half a pint ol ImA waicr, awl glycerine is added to give the nixtOFe a syrupy con&i&tenoe. The muslin or linen cloth, spread out on a frame, is first coated with thin gum water, and. when nearly dry, with the glycerine mixture as rapidly as possible. Several coats are generally required. When needed for use, it is cut into strips and moistened with water. ARTIFICIAL SKIH. for Btnm, Bruisn, Abrasions, ^/a— ^Proof against water.) Take gun cotton and Venice turjxrnline, equal parts of each, and dissolve them in 20 times as much sul- phuric ether, dissolving the cotton fin>I. then ad- ding the turpentine ; keep it corked tightly. Water does not affect it, htnce its value for cracked nipples, chapped hands, surface bntises, and things of a like nature. ARSEXICt Tfjt far,^\* Xit, Ba,Miiva&Xh. t«c- DICTIONARY OF EVERY-DAY XVANTS, ommends, fur detectiiii; small quantities of ar- senic, the suspected body to be iriluratcd with from 3 to 6 times itb amount of iron ftlings, which have been exposed to a red heat, and arc known to be free from arsenic, and heating the mixture on charcoal in the rcdudng Hame of the blow-pipe. Even with the smallest quantity of ar&enic, the odor, at least, is disengaged.— 2. A new and very delicate test fur arsenic has been discovered by DettcDdorff'. Its sensibility is so great tliat it is said to be capable of detecting i part of arsenic in a million parts of solutioDi and the presence of antimony dues not affect it. In order to apply this test, the arsenious or arsenic 1ic|uid is mixed with atjueous hydric chloride (hydrochloric acid) until fumes are apparent; thereupon stannous chloride is added, which produces a bassic precipitate containing the greater part of the arsenic as metal, mixed with stannic oxide. ALTERATIVE {for Purifying the Blood.) — Sarsaparilla, 12 oz. ; guoiocum shavings, 6 oz. ; winter-green leaf, 4 oz. ; sassafras ^root bark| 4 oz. ; elder flowers, 4 oz ; yellow dock, 3 oz. ; burdock root, 4 oz. ; dandelion root, 6 oz. ; bitter-sweet root, 3 oz. ; all bruised ; place these ingredients in a suitable vessel, and add i pint of ftlcohol, with water suf5cient to cover the whole liandsomely. Set them in a moderately warm place for 3 or 4 days, pour off l pint of the tincture and set it aside, until you odd wa- ter to the ingredients and boil to obtain the full strength ; pour off, add more water, and -boil again ; then boil the 2 waters down to i quart ; strain, and add the liquor first poured ofT, and add 2% lbs. crashed or coffee sugar, and simmer to form a syrup ; when cool bottle and seal up for use. Dose — i to 2 tablespoonfuls, according to the age and strength of the patient, % an hour before meals ana at bed-time. AL TERA TIVE, RHEUM A TYC— Colchi- cnm seed and black cohosh root, of each half an oz., the root to be bruised ; best rye whisky, i pint; put it together, and let it stand for 3 or 4 days. DusE — From I teaspoonful to a table- spoonful 3 times daily before meals. ANODYNE, /f0EFMAN'S.~O{ sulphuric ether, 2 oz. ; alcohol, 4 oz., and etherial oil ^' of a dr. ; mix. Dose — From onc-hoU to 2 tea- spoonfuls, (one-half to 2 drachms, ) according to tne urgency or pain for which it !•■ given. APERIENT, MAGNESIAN EFFER- VESCING.— Sulphate of magnesia, 12 oz. ; tartaric acid, 8 oz. ; calcined magnesia, 3 oz. ; pure sugar, 18 oz. ; bicarbonate of soda, 6 oz. ; essence of lemon, 30 drops. Drv the powders separately, mix ana sieve them, tnen bottle se- curely. 2 or 3 teaspoonfu]s in water b sufficient for a dose. ASTHMA REMEDIES.— I. Elecampane angelica, cumfrey and spikenard roots, with hoar- hound (ops, of each 1 oz. ; bruise and steep in I pint of noney. Dose — I tablespoon fu!, taken hot every few minutes until relief is obtained ; then several limes daily until a cure is efTected. — 2. Oil of tar, 1 dr. ; tincture of vcrairum vir- ide, 2 dr. ; simple syrup, 2 dr. ; mix. Dose — for adults. 15 drops 3 or 4 times doily. Iodide of pptassium has cured a bad case of asthma by taking 5 pr. doses 3 limes daily. Take half an oz. and put into a phial, and add 32 teasnocnfuls of water; then I teaspoonful of it will contain t^cs grs., which U to be put into half a gill " more of water, and is to be drank a. short time before each meal. BALSAM, GLYCERINE.— VihUc wax and spermaceti, o( each I oz. ; almond oil, 8 glycerine, 2 oz. ; otto of toses, 15 drops. ^ BALS^iM OF HONE y\—na.hixn of toll oz. ; gum storax, I dr. ; purified opium, 16 gr. ; best noney, 4 oz. ; rectified sj)irits of wine, C pint. Digest them together fur a week, and strain the liquor. This prescription is of great use in colds and habitual coughs, unaccompanied by feverish symptoms. The dose is from I to 3 teaspoonfuls occisionally. BALSAM, INDIAN.— aeu, pale resin. 3 lbs., and melt it, adding spirits of turpentine, t quart ; balsam of tolu, I 02. ; balsam of fir. 4 oz. ; «il of hemlock, origanum, with Venice (nrpentine. of each, 1 oz. ; strained honey, 4 oz. Mix well and bottle. DosB — 6 to 12 drops, for an adult ; for a child of 6 years, 3 to 5 drops on a little sugar. The dose can be varied according to the ability of the stomach to bear it, and the necessity o( the case. This is a valuable prcpo- tion for coughs or internal patns. BALSAM, MITCHELL'S, for Bruists, CutSf eU. — Fenugreek seed and gum myrrh, of each, about i oz. ; sassafras-root bark, a good handful ; alcohol, i quart. Put all into a bottle, and keep warm for 5 days. BALSAM OF TOLU.—Tzkt of balsam of tolu, 6 oz. ; white resin, 16 oz. ; sheep's suet, 1% oz., or sufficient to make it sofl enough, ac- cording to climate or season. BALM OF GILEAD.—T^^ fi;cnuine baUam of Mecca is the juice of the Amyris Gileadensis^ and is obtained b^ cutting the bark of the tree with an axe. It is both scarce and costly, and none of it ever reaches this country as an article of commerce. That which is exported Ls ob- tained by boiling the twigs of the balsam tree in water. The re^ balsam of Mecca is of a clear gold color, and possesses a penetrating and deli- cate fragrance, and a sharp, bitter, astringent taste. A drop let fall on the surfaee of hot wa* tcr spreads ilself over the whole surface, like a thin film of oil, and again contracts on the water cooling. It dissolves completelyin Catty and es- sential oils, which then assume the peculiar fla- vor of the balsam. BALM OF GILEAD, Imitalum.—BentcAn, I lb. ; yellow resin, 14 lbs. Melt, and add oil of lemon, 4 oz. ; oil of rosemar)', 4 oz. ; oil of caraway. 4 oz. ; spirit to reduce it to a proper consistence. BAEM OF A THOUSAND FLOWERS. — Deodorized alcohol, i pint; nice, white bar- soap, 4 oz. ; shave the soap when put in ; stand in a warm f^acc until dissolved ; then add oQ of dtronella, 1 dr. ; oils of ncroli and rosemary, of each ^ a dr. BALM OF BEA VTY.—^xe soft water. I quart ; pulverized costilc soap, 4 oz. ; emulsion of bitter almonds, 6 oz. ; rose and orange flower water, of each 8 oz. ; tincture of benzoin, 2 dr. ; borax, l dr. ; to use, apply on a cotton or linen cloth to the face, etc. BALLS for Remcving Grease and Paint Sftots fnmt Clothe eU.—YyxWcfx earth, 30 parts ; French chalk, I part ; yellow soap, 20 parts ; pearlash, 1$ parts. Make into a paste u-ith ?«pirits of turfientine. and give it a slight color with a little yellow ochre, and then cut it into cakes. Tliis form, omitting the French diolk, is DRUGGIST AND CHEMIST, «$ Hue wkich u so very generally sold about ihe rtieeb. BALLS, CAMPHOR {/or Chapped Ilaniij, A)— I. Spennocctt, white wax, each Ji oz. ; ilnond oil. i oz. ; alkanet to color. Melt. itnin, and add J drs. of powdered camphor. — 2. Lsrd, wajc. and almond or olive oil, eaual pirtt, with a little powdered camphor. Used to reb over [he hands ifier washing to prevent duK. BALMOyy HERB,— This is a tonic and luative, and is employed to good advantage in JMUtdict, dyspepsia, diseases of the liver, loss of «PP«tite, and eencral debility. BAKDOIJNE, A CompentHd for SUff^mng Ai ffatr. — I. (Quince seed. ^ of a teaspoonful ; liinced, 1 tablcspoonful, and a pinch of white ■ittstard »erd. Boil in a pint of loft water to ^f a pint, and scent with oil of almonds. — 2. Jw^Ms, I ox. ; water, I pint ; proof spirit, 3 Mw^w. Dissolve the isinglass in the water by ■tttaddthe spinl, and scent with almond oil. -•> Tragacanih, I 02. ; rose water, I pint. Bnuicthc cum, digest for 3 days, and strain. Any of these may be colored with cochineal, afqoired. BANDOLINE, ROSE.— Gyxm traeacanth. * M. ; rose-water, i gaL ; otto of roses, }^ of ■■*». Sleep the gum in the water for a day or **• .\s it swells and forms a thick, aelntinous ■J"i it must from time to lime be wcU agitated. 'W atx>ut 48 hours' maceration it is to be ■Rifeied through a coarse, dean linen cloth, and JPw left to stand for a few days, and ^scd '"^gh a linen doth a second time, to msurc ^U^oraaity of consistency ; when this is the case •wotto of rose is to be thoroughly incorporated -fl-^^A". AMERICAN POPLAR.— \ tea f** of (his l>ark is very useful in cases of de- r'Tv^^periiWy those of long standing, and also J* J^lc digctlion, worms, and a diseased con- '■™' of the urinary organs. Consumptive 551* '^^^'^ received great benefit from its em- **<*A; ir/LD CHERRY.— The bark of * *'« and kernels of the cherry contain a ^yeal eTprassic acid, to which their raetlici- ■" ^vtecs are to be attributed. The bark is a Jjypoweffttl antiseptic, and is very useful in ■* Prejnratiom of dcatrifice. It is also useful ° ^Unrhea, Jaundice, and for worms. Gener- "'y Ukcn in mfaskm, an oz. of the powder to a jy ^ bttiling water. 'I*hc cherries aUo are ■Jj in racrfrdne, and may be employed with or **iO«l peach 'kern els. They are useful as a JJcand a remedy for indiprstion, and particu- Wy as a restorative for convalescents from Y^oAery. Mode in a syrup, or bruised and |Wwi In decoction. SARA'S, T» Preservf. — Barks may be coo- ^^enioUy preserved by placing them in coarse bags, and nanging them up, in a airy situation, until all extraneous mois- wMkorated. ttuM. — This is a spirit distilled over of Myrdacris, and perhaps, also some of the same ^mut. The trees Ihe West India Islands, and the gcnu- nim ia imported from there into this It is made elsewhere, sometimes, by _ Ifee ttnrture of bay leaves, 5 02., oil of, fay« I 4r.| bictfbonate of ammonia, 1 oz., bo- ! ■ndairv < rax, 1 o£., rote-water, 3 pintii. Mix and filter carefully. SEARS' GREASE {A tii/uiaL)— Vicars' grease is imitated by a mixture of prepared veal t>uet and beef marrow. It may be scented at pleas ttre, SITTERS, AGUE.—Qxxxnixic, 40 grs, ; cap- sicum, 30 ^5. ; doves, ^ oz. ; cream of tartar, I oz.; wlufikey, 1 pint; mix. Dose — 1 to 3 tablespoonfuls every 3 hours, beginning 8 hours before the chill comes on, and 3 times daily. BITTERS^ Cathartu and TonU. — best rye whiskey, and water, of each I quart; best un* ground Peruvian bark, Colombo root and prickly ash berries, of each 3 oz. ; prickly ash, block cherry and poplar barks, of each I oz. ; poke- root, mandrake -root, and cloves, of each y^ an oz ; all to be the dry articles, and all to be pul- verized before they are put into the spirits; tney shouM be well t^hi^en every day for a week, by which time the bitters will be ready for use. Dose — i to 3 tablespoonfuls at morning and evening meals. BITTERS, BLACKBERRY.— Tht berry, when ripe, is known to he pleasant and whole* some, and 3 handsful of the root, in 3 pints of milk or water, boiled down to a (juart, in the dose of a tcacupful every 3 or 3 hours, has often cured diarrhea and dysentery when otber things have failed. BLADDERS, PREPARED.— Cnt off the loose fat. wash in a weak solution of chloride of lime, and rinse in clear water. When drying, blow them tight and keep them expanded. Usn] to lie over jars, pots, etc, and to contain pow- dered pigments. BLISTERING TISSUE.— K solution of cantfaorides is made in alcohol, acetic add. or ether, strained and evaporated to an extract, which is then mixed with twice its weight of wax, and spread on silk or thin paper. BLOOD, Tests /»r.— Iodide of potassium dissolves traces of blood, even from clothing which has l>een thoroughly washe<l, but hx-min crystals cannot be obtained from the solution. Gunning has discovered, in the acetate of zinc, a reagent that precipitates the slightest traces of the coloring matter of blood from solutions, even where the Hquids are so dilute as to be colorless. Blood, washed from the hands in a pail of water, can readily he detected in this way. The floc- culeat precipitate, thrown down by the acetate of zinc, must be washed by decanlation, and finally collected on a watch glass, ai^ allowed to dry, when the microscope will reaidily reveal hxmrn crystals, if any bloixl be present. Tliis test has been repeatedly tried, with entire success. A lately discovered method consists in the ap- plication of tincture of guaiacum and ozonized ether, which produces a l>eauliful blue tint with blood or Mood-stains. This test is excessively delicate. Ozonized ether is merely a solution of per-oxidc of hydrogen in ether. BLOOM OF ROSES.— i>tTon^ liquid am- monio, }4 ^^' '* finest carmine, ^ oz. ; rose- water, I pint ; triple extract of roses, ^ oz. Put the carmine into a pint bottle, and pour the ammonia on it ; allow them to remain together, with occasional aritation, for 3 davs ; then add the rnsc-water ana esprit, and well mix. Place the bottle in a quiet situation for a week ; anv precipitate of impurities from the carmine wiU subside ; the supHenuLiaat Bloom of roses U tjbsa 66 DiCTIONARY OF EVERY-DAY WANTS. to be bottled. If Ihr* cannioc was pcrfectlv pare there would be no precipitate ; nearly aU the carmine purchascii from the maker* is more or less sophistical e<t« ila enorlnaus price being a premium to its aduUeratioo. SLOOAf, ALAfOA'D.—^ml I ot. of Bnuil wood in 3 pints of water for 15 minutes ; strain, add % of an oi, of isingla&s. ^ of an 01. of cochineal, I oz. of alum, and % of an ox. of bo- ru; dissolve by heat, and strain. BLl'E FLAG. — Blue flag grows by the brink of rivers, and in (wamps and meadows. It blossoms in July, and has blue flowers, varie- gated with wnite, yellow, and purple. A tea- spoonful of the juice, diluted wilh writer, is an active cathartic, and the decoction f>^r constant drink is used in venereal complainLs. BROMIDE OFPOTASS/OAf, iU Prepofa- iioH. — The commercial bromide of potassium is ▼cry rarely pure. The Impurities consist prin- cipitlly of chloride of potassium, (up to 30 p. c-,) sulphate of uotASsa, (up to 3.3 p c,) free or car- bonate of alkali, (up to 4 per c.,) iodide of po- tassium, and bromate of r-otassa. It is impos- tible to produce from such a mixture, by simple operations, a perfectly pure article, and the puri- fication of the bromine employed to this end is tendered necessary. Tliis is effected best by fthflkmg the commercial bromine with water and a litll(* ^fh*-r TIj f bromine, being easily soluble .in eiii' ved, and, by the agency of the vatcf, coti , hydrochloric acid and bro- mine. By ' this way several times, each time I' ' aqueous solution, chlo- rine maylx nlirtly from the bromine. Shaking (he itmg bromine with a little starch pahte, which removes the iodine, and dis- tilling It, an article is obtained free from chlorine and iodine. This is dissolved in a solution of ustic potxssa, free from sulphuric and hydro- acid, and the resulung hqunr, a mixture ide of pQtas'vi\im with bromate of potas- rated to drynes.s and ignited. The mass then' dissolved in water and cryslalHrcd, when ill be of sufiidem purity to scrse for all med- kal purposes. Kobicrrc and Herbclln recommend a method by which bromide of potassium may be freed frfim iodine. They dissolve it to this end in very little water, add gradually bromine water, anti beat the soluli'm to Ixiiling. After each ad- dition of bromine water, the fluid is tested with ,atarch paper, which will indicate tlic di^appear- ice of the iodine by not turning blue. An ex- ;$ of bromine must be avoided. Bromine wlU lisplacc iodine in all its compounds. The solu- ion is then evaporated to dryness, and the dry F-ttass re -crystallized. SJfOtVA'S BRONCHIAL TROCHES.— [Take I lb. of pulverized extract of licorice, \% [9>s- of pulverised sugar, 4 ox. of pulvcrizeij cu- ;bs. 4 o£. of pulvciizcd gum Arabic, and I ot. )ulvrri2cd extract of conium. Mix. =f; 'A' /^C^CA'.— Burdock operates jrrntly on ti -.wectens the blood, p( ind i-* used in rheum , ;ft>iiij;i, ;itid venereal diseases, l'<-'!?j. — vk inc tice, a wine-gl-issful ; of ihe decoction, Imlf a int t times a <{3v. CADAVER, 'Preteirdtitm a/.— According to *yi. Deircrgie, of the Paris School of Practical AjiMiumy, a mixture of 3 ports of glycerine and 1 of carboUc acid, injected into dead bodies, prevent any unpleasant odor emanaiing them for several montlis. CAMPHOR, Tc Ptiix'ftii^.—Takt aa 2 Oi. ; alcohol, 3 oz. ; water sufhcieot ; nate of magnesia, i drachm. Dissolve tJic phor in the alcohol >«i(h the aid of beat andj tcr. kub Ihe roegrtesix carb<jnas with wi mix with the solution, and catch on a hller; the mass before the sun, and pass through sieve No. 60. CAMPHOR /rv?.— Spermaceli. i^ >«.; gum camphor, 3|j of an o/. ; nit *>i «weet almonds, 4 leafpoonsful; set on tli earthenware disn till ilissolvcd ; he. 1 to dissolve it. >\hilc warm poLc ^u..... moulds, then parwr, and put into tinft^I; used for chaps on hands and lips. CARBOAATE OR M f>hate of magnesia, 4 lbs. ; c l«. 9 oz. ; boiling, distilled wiui, j; Dissolve separately the carbonate and t in 2 gallons of water ; filter and mix. I s>lir lor 2 hours, adding distilled watn quired ; pour off the fluid, uakh the ] with boilmg, distilled water, and dry it. CARMfNATIVE, DALBV^S.-^ui^Ult 01 magnesia, 2 scruples; oil of r- ' drop; oil of nutmeg. 2 drops; oil drops; tincture of castor, 30 drop** ; assaforiida, 15 drops; tincture cif opium, $ drops; spirit of pennyroyal, 15 drops; com- pound tincture of cardamons, 30 drops ; pcp> pcrmint water, 2 oz. Mix. CARM/AE. — I lb. of powdered (ochineal u boiled in a tin or cnnineled vesi^rl for 2 hours with g^ ^llons of rain or ice water saltpetre is then added, and 4 minutes 2 or. of bfen«.c:ila!e of potai^n. ih'* wh< kept b : small ' Ibc latlcr u|/cr;iliuii rctfuiiKS fecreml The sediment, which ought to Xtc pure is then dried in the shsdc. CATHARTIC SYRVP.-^t^X lot.; biiticmui, tlic in'>-' ' -"i- ■■'" ♦>«• i dried and bruiiivd, 2 uz. ; 1 fennel seed, t ci.\ si- < (cr. pints ; ■ water, c then slrnin, : the sugar, ai> form the iyn-i i- ■■ any case, incrcisc the !• mint leafc Uo^e — 1 t.i' or less often, if the Uhn ' CATAPLASM, T; Mecca, 6 drs ; red bark, sai saffron. *,' i I I-'- 1. on ihc ftttfiMjc KL - . nrr as jmre i to produce a cisary that the in4;:ciUiiiiis Lc piui •^RUGGTST AMD CHRMTST. 67 CAUSTIC^ VelpiaiCs Blttck.^Xx\X.\xx7X*t'\n a :lain mortar 30 grtimmes (wwdcred licorice t, and add sulphuric acid in smoU quantities, onlQ a m^^\ of suitalilc consistence is obtained* which must be neither too hard nor too liquid. CERA TE, CAAfP//OR.— Fresh hog^ lard, }% 01. ; grated camphor, l oz. Dissolve the iutl bv boiling water round a cup ; then gradu- 1U7 aod the camphor ; stir well, and when cool- inepour off the sediment. CERATE OF ACETATE OF LEAD.— FtMrdered ftjcetate of lead, 5 drachms ; white »», 5 ox. ; olive oil, i pinL Dissolve the wax in 18 02. of the oil ; add to this the lead mixed *ith the remainder of the oil, and stir with a luiula until they are thoroughly mixed. Ap- plied to bums, excoriations, irritable ulcers* and WTK cenerally. CERATE OF CANT//ARfDES.^Oai- tllirides nibbed to fine powder, I oz. ; sperma- otti cerate, 6 oz. Melt the cerate, and add the cutharides. Employed to promote the dis- dur^e from a blistered surface CERATE OF LEAD, Ctffli/Wx/W.— Solution ^ diicrtatc of lead, 6 oz. ; wax, 8 01. ; olive ^ I pint ; camphor, i drachm. Mix the wax, *hta melted, with 16 02, of the oil, and when *i>rfng add the lead ; stir until cool, and then wd the ramphor dissolved in tlic rest of the oil, tifd as the former lead cerate. CHARCOAL OF IP'OOD.— In 15 or 16 cases ofobninate constii>alion of the bowcU, Dr r>an- Wi of Georgia, administered 3 tabic spoonfuls of pMveriicd charcoal ever)* *4 hour, and in about 17 fiours the bowels were freely evacuated. It ttUoir, but sure. A tablcspoonful 2 or 3 times <<li]rwill remove costiveness. In smaller doses ^pofrec«^ bfifl breath, and also prevents putrid i from the stomach. It is a very f J, or anti-mortiticalion remedy. 7/A -w.. FREPARED.—h'n^hmadQ 'Wcoal in fine powder, 7 IV^. ; prepared chalk, 1 ax • orris root, 1 Tb. ; catechu, yi lb. ; cassia wV. W lb. ; m\TTh, <^ lb. SifL CffA.\fOMlLE.—h. warm decoction of the '^**Tn in large quantities will act as an emetic ; M ttiitll doses, taken cold, it Is an excellent tonic ■^Wrtngthen the stomach. CHERRY PECTORAL, .-/ K/-"v?»^.— Take <.r^rn; of acetate of morphia, 2 fluid drachms - i>f blood-rout, 3 fluid drachms each >I wine and wine of ipecaciuuiho, and •» ' 1 ' hcrry. Mix. ^/ rrn.^tcd lime, A lb.; ^■1 ,-,.... .....t..-, 10 pinu; diloride ^^ '--cs, 1 drachm. Put the mixed ^' :lo a rcturl ; add ihc spirit so V}*' only one-third of the retort. '^' bath, and when ebullition com- J*"^';- ,11 unci; withdr.t ' ' lest the retort **« bfolcen. Let the :i into the re- 1 2^, while heating _. . ind J*! ^un when neceisary, T" the S*jd«dd one-fourth of the water, and mu well. rJJ^flrte Ibe heavier jiortiun, which !>ab^iile«, ** "dd the chloride to it ; frequently shake du- rn^ivt.- . , -^ »,.dictil1 from a gUs» re- Prof. Nu^isbaum has sif- m prolongmg the anxslhcsia induced hy Srm, by the sub-cutaneous injection of a containing I grain of acetate of morphia. ate the patient slept 12 hours, and uu- anplving dish Dec) dcrwent a painful operation without experiencing any sensation whatever. The injection, per- formed without th(i previous inhalation of cnlo- roform, produced no such effect. CHLORODYNE, J. Ct>//ts Brmtmf'i.—Bunt sugar, 1 drachm ; hydrochloratc of morphia. ^ grain ; diiitilled w.iter, 2 drachms ; oil of pep- permint, 6 minims; diluted prussicacid, (Th. L.) S minims; tine, capsicum, 7 minims; chloro- form, I drachm. Mix. C/fOLAGOGC/£. LVD/A .--Qmamc, zogr. ; Peruvian bark, (pulverized,) I oz. ; tartaric acid, I scruple ; brandy, I gill ; water enough to make I pint. Dose — 5 to.ispoonfuls every 2 hours, in the absence of fever. CHLORAL, HYDRA TE OF— The use of this new remedy, either as nn anodyne, a seda- tive, or a hj*pnotic, has, at this writmg, become very prevalent, and there is danger tnat not a little harm may result therefrom. Kmincnt phy- sicians say that it aggravates many diseases — as rhcmnatism and skin diseases — and causes irri- tation of the mucus surfaces of the nose and throaL It also causes dimness of sight. One case is reported where a man took nn over-dose, slept for 24 hours, and, on awaking, found his legs and arms paralyzed. Its effects ore, of course, vArious in different individuals. A pe- culiar diagnostic sign of its cflecls i<; a black streak on the tongue, like thirt. caused by ink, extending its whole length in the cenlre. For these reasons its use should be discarded, espcdaJly so bccauiie the habit of using it, when once formed, is exceedingly hard to break off, and attempts to do so have resulted in symptoms not unlike those of delirium tremens. It hai been found on trial to be an excellent suppurative J^nt. According to the lime it is left on the skin, it becomes a perfect ritbefacient, irritant, suppurative, or even escharoiic. The mode of application is to take n piece of fresh adhesive plaster, of the sire -\\nn(<-d, and crash fine, on its surface, with an ivory ■^pnfiit.i. en-'ti^h of the crvstaU of the chloral to irons • ■ r of adhesive plaster quite evenly; e of the spatula to take off the chlonl i* more than a mere dust in thickncs , ute evenly, leaving '-^ of an inch m i- hesion; bMt the back of the plast ^- stant only, and apply. Leave it on m hour as a rubemcioit, 6 hours as an irritant. To produce sffppnntion, pot ihe chloral on the plaster in larger quantities, and leave on from 24 to 36 hours ; on its withdrawal api>ly a stimu- lating salve, and afterwards heal with cerate. For an cscharot ic effect apply the chloral, thickly spread, and afier 13 hours repent the application, if necessary. COAL-GAS, DeUctum 0/ SHfpkur m.'-'T^t presence of sulphur in coal-gai can be proved >n the following simple manner; Let <a platinum l^asin be filled with half a litre of water, and the Itasin be faeatcd over a Bunsen burner until all the liquid has evaporated ; the basin will be tuund to be coatetl mi tlte outside, where it has been strtick by the flame, with a dirty, greasy- looking substance, whit.li, un l>einfi washed off with pure disiilU'd water and tested proves to be sulphuric ati'J. The glass cliimiicys used with Argand gas-hurncn soon become coated over internally with a white substance, which, on be- ing washed off with distilled water, will be found to be, on testing, sulpbatc q( ttccucoLO^i^a. A DICTTOr^ARY OF EVERY-DAY WANTS. K le glass panes of a room wherein gas is burned for a few evenings consecutively will, when rubbed with the Angers of a clean hand, impart to it a substance which, on the hand be- ing rinsed in distilled v-ater, will yield a precip- itate of siilphnte of t>aryta with chloritlc of ba- rium, and a brick-red precipitate with potassio- lodidc of mercury. • COLORS, DRUGGISTS'.-^YfUine.—T^z iron filings, hydrochloric acid to dissolve. Di- lute with water. Red. — Solution of snl ammo- nine, ccKrhineol to color. Blue. — l. Sulphate of copper, I port; alum, I part; water, lo parts; oil of vitriol, q. s. — 2. Indigo, l part; oil of vitriol, 3 parts. Dis!>olve, and then dilute with water. Grten. — \. Verdigris; dilute sulphuric acid to dissolve. Dilute with water. — 3. Ver- <Ugris. I part ; acetic acid, 3 part», Dissolve, Bnd dilute with water. PurfU. — 1. Sagar-of- lead, I oz. ; cochineal, 25 grains. — i. Infusion of logwood, water of ammonia, q. s. L'OMF-KEY. — Comfrey Imilcd in milk is ex- cellent in dysentery and bowel complaints, im- moderalc courses, and other diseases. It is beneficial in all cases attended with burning heat in urinary evacuations. A poultice of the pounded root is good for wounds and inflomma- I lory swellings. COTTON fin' Staunching Hem0rfhage—\K flew preparation.)— American cotton of the best gualily should be cleansed by boiling it for an our in a weak solution of soda, (about 4 per cent.,) then repeatedly washed in cold water, resscd out ana dried, liy this process it will perfectly disinfecieil, and ad«pled to more ready absorption. AOcr this it should also be •tecped once or twice, according to the degree of •trcngth required, in liquid chloride of iron, di- luted with y^ water, presssed. and thoroughly dried in the air — neither in the sun nor by tlic fire — then lightly pulled out The cotton so prepared will be of a yeltowish-brovm color . i t vast be kept very dry, as it ijt aflected by the damp. Lint may be similarly treated, but the fine texture of the cotton renders it preferable. Vhen placed on a fresh wound, it causes a mod- erate contraction of the tissue, and gradually coagulates the blood in and beyond the injured veins, thus closing the source of the effusion. Tliis property of the chloride of iron is increased by the dryness of the cotton and the extended surface offered for the development of the chem- ical action, CORDIAL, GO/}FR£Y'S.SMiaAM, 6 oz; seeds of coriander, cmrmwoy. and anise, of •adi I oz. ; infuse in 6 pints of water ; simmer the mixture till reduced to 4 pints, and then odd 6 Ills, of molasses; boil a lew minutes; when cold, odd 3 fluid oz. of tincture of opium. CORDIAL, 6'06'7:— Rhubarb. I o/.; senna and red sanders, of each 1 drachms ; coriander and fennel se«U, of each I drachm; saffron and licorice, of each % drachm ; stoned raisins, 6 oz. ; proof spirit, 48 oz. ; macerate for 14 days, express and filter. Dose— ^ to 1^ oz. COUGH CANDY, A/rduateJ.—To 5 lbs. of candy just ready to pour on the slab, add the following mixture, and for