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TO DYE WHITE GLOVES PURPLE.

Boil four ounces of logwood and two ounces of roche alum in three pints of soft water, till half wasted. Let the liquor stand to cool after straining; then with a brush rub them over, and when dry repeat it. Twice is sufficient, unless the colour is to be very dark; when dry, rub off the loose dye with a coarse cloth; beat up the white of an egg, and with a sponge rub it over the leather. The dye will stain the hands, but wetting them with vinegar before they are washed, will take it off.

TO DYE GLOVES RESEMBLING
LIMERICK.

Brown, or tan colour, is readily imparted to leather gloves by the fol lowing simple process: Steep saffron in boiling soft water for about twelve hours; then, having slightly sewed up the tops of the gloves to prevent the dye staining the insides, wet them over with a sponge or soft, brush, dipped into the liquid. The quantity of saffron as well as of water, will of course depend on how much dye may be wanted, and their relative propor tions on the depth of colour required. A common tea-cup will contain suffi cient in quantity for a single pair of gloves.

TO DYE SILKS AND SATINS BROWN IN THE SMALL WAY.

Fill the copper with river water; when it gently boils, put in a quarter of a pound of chipped fustic, two ounces of madder, one ounce of sumach, and half an ounce of camwood; but if not required to be so red, the cam-wood may be omitted. These should boil, at least, from half an hour to two hours, that the ingredients may be well incorporated. The copper must then be cooled down by pouring in cold water: the article may then be put in, and simmered gently from half an hour to an hour: rinse in two or three waters, and hang up to dry.

TO DYE A SILK SHAWL SCARLET. First dissolve two ounces of white soap in boiling water, pass the shawl through this liquor, now and

then rubbing such places with the hands as may appear dirty, till it is as clean as this water will make it. A second, or even a third liquor may be used, if required: the shawl must be rinsed out in warm water.

Then take half an ounce of the best Spanish annatto, and dissolve it in hot water; pour this solution into a pan of warm water, and steep the shawl in this for a quarter of an hour; then take it out, and rinse it in clean water. In the meanwhile dissolve a piece of alum of the size of a horse-bean in warm water, and let the shawl remain in this half an hour; take it out, and rinse it in clean water. Then boil a quarter of an ounce of the best cochineal for twenty minutes, dip it out of the copper into a pan, and let the shawl remain in this from twenty minutes to half an hour, which will make it a full blood-red. Then take out the shawl, and add to the liquor in the pan a quart more of that out of the copper, if there is as much remaining, and about half a small wine-glassful of the solution of tin: when cold, rinse it slightly out in spring water.

PRESERVES.

TO PRESERVE VEGETABLES FOR
WINTER USE.

To preserve vegetables in general from frost, will always be necessary in our winters; but vegetables slightly touched by frost ought not hastily to be thrown away, as in that case they may be rendered perfectly palatable and nutritious by laying them in cold water for an hour before boiling, and putting a piece of saltpetre into the kettle when set on the fire. A piece of lime the size of an egg, put into the water in which potatoes are boiling, will likewise be found to have the effect of rendering the heaviest potatoes light and farinaceous.

Turnips, or other vegetables saved during the winter, and injured by frost, may always he recovered with ease by putting their roots into cold water when a thaw appears; and letting them remain there until they

are freed from all nitrous spicule, which the air, by its activity, would agitate into a thaw with such violence as to lacerate the substance of the root, reducing it to a soft pulp or liquid.

A most ingenious way of preserving vegetables all the winter, particularly French beans, has recently been discovered; by filling a middlesized stew-pan with young peas, for instance, into which must be put two or three table-spoonsful of sugar, and the stew-pan then set over a brisk charcoal fire. When the heat begins to act, stir up the peas two or three times; then, as soon as they begin to yield water, pour them out into a dish to drain. Spread them out on paper in an airy place, not exposed to the sun, and turn them frequently so as to dry rapidly. Guard them from moisture, and you may have them green at Christmas without expense, and with very little trouble.

WINES.

TO DETECT ADULTERATION OF FORT WINE.

The most frequent adulteration of port wine is with alum, in order to give it astringency when mixed with lighter-bodied wines. The process to detect this is simple: Take some fresh prepared lime water, mix the suspected wine with it, in any fair proportion; allow the mixture to stand about a day; then, if the wine be genuine, a number of crystals will be found deposited at the bottom of the vessel; if alum be in the wine, there will be no crystals, but a slimy and muddy precipitate.

The lime-water need not be very strong. The proportions of limewater and wine may be equal.

There is another way of ascertaining the presence of alum, but more scientific: Drop some solution of sub-carbonate of potash into the wine, when, if alum be present, there will be a violet-coloured precipitate, or at least cloudiness, which will vanish again if a few drops of caustic potash, or of muriatic acid, be added to the mixture.

GOOD SUBSTITUE FOR RHENISH WINE.

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To make a wine nearly equal to the Rhenish, you must to every gallon of the juice of the apple, immediately after it comes from the press, add two pounds of common loaf sugar; boil it as long as any scum rises; strain it through a sieve, and let it cool; add some good yeast, and stir it well; let it work in the tub for two or three weeks, or till the head begins to flatten; then skim off the head, draw it clear off, and tun it. When made a year, rack it off, and fine it with isinglass; then add half a pint of the best rectified spirits of wine, or a pint of brandy to every three gallons. This wine will be found very superior.

DOMESTIC MEDICINE.

BATHING THE FEET AND LEGS IN

WARM WATER AT NIGHT. This is the sheet anchor with the old women in all cases of colds, coughs, hoarseness, pains, and headaches. An excellent remedy it is; for in the above-mentioned complaints, inflammation or undue determination of blood to the part affected is present. Bathing the legs aud feet excite the blood downwards, and by sympathy with the skin, promotes perspiration.

After this operation, the patient should instantly go to bed.-Medical Adviser.

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R. Eagle-Eye has obliged us, but his article on Junius is not new; his others shall appear: in future, if he favour us, we request he will re-write his articles. A. S. shall see our answer.

The Scotch dialect alluded to by a Correspondent, being written by an Englishman, may be excused.

Bit and Brace will favour us. X. Y. Z. shall have the Numbers. Jane will find a way to make shirts in one of our late Numbers; she should learn to make shifts.

O. S. came too late.

D. C. will find in the preceding page what he requested-" A method of detecting the adulteration of Port Wines."

Zeno-Edward of Hackney-P. S Inzard and Q. are received.

Communications (post paid), to be addressed to the Editor, at

THE PUBLISHERS, KNIGHT AND LACEY, 55, Paternoster-Row, London.

T. C. Hansard, Pater-noster-Row Press.

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Water................................ $72
On House Building and Taking........ 373
The Projected Water Company........ 374
Men and Manners .................... ib.
Industry.............................. 375
Miseries of Marriage ..........******** 377

Lace-trade

377

ANNALS OF GULLING No. XXIV. ib.
Reflections, Maxims, &c. .............. 320
GARDENING, FARMING, &c.

COOKERY

...... SAL

USEFUL RECEIPTS................. 383
DOMESTIC MEDICINE .............. 384
ORIGINAL POETRY
Correspondents

ib;

ib.

THE MARKETS.

A LARGE Supply of country-killed meat sent up to town the end of last week and the beginning of this, tended to keep down the price. Beef, the finest in the market, fetched but five-pence the pound wholesale. A penny advance on this would, in retail, buy roasting and boiling together; but very good meat might be purchased at a penny a pound less. Mutton a penny a pound dearer than beef. Veal a penny a pound dearer than mutton; and pork a shade advance upon mutton. There was remarkably fine pork at market on Monday, which met a ready sale. The supply of veal was short. Lamb is neither worth quoting nor eating. Families need not fear a few pounds of meat now, if they can save by buying a quantity, as it will keep, and salt is cheap.

POULTRY has experienced a decline in price. A fine large turkey may be bought for seven shillings; a sinall one may be had for four shillings; geese, four to six shillings each; fowls, three to seven shillings the couple; ducks, one shilling and sixpence to half-a-crown each.

FISH.-The equinoctial gales which now prevail, renders fishing a danger ous and precarious employ, and occasions a scanty supply at market. The only fish which is abundant are cod and herrings, and, in the early part of the week, smelts. Haddocks, a few, and very fine; a large haddock, on Tuesday last, fetched seven shillings. Herrings, six shillings a hundred at Billingsgate; they lose nothing by travelling; in the middle of the city they are sold six for a shilling, and at the west-end of the town, four a shilling, which would produce thirty shillings the hundred (120) -a moderate profit. Smelts were more plentiful the early part of this week than ever we remember them since the days of our boyhood, when we used to fish in the river Thames, with two rods, and pater-noster lines, and catch them at the rate of four dozen an hour: the gas came, and the smelts went; they have by some chance re-appeared at market, but what waters they came from we

could not learn; they brought this week a shilling a dozen; they have been sold at twelve shillings a dozen.

FLOUR is up to 65s. the sack, viz. the very best: few bakers confine themselves to the use of this description, nor need they; excellent flour may be had for 60s.

The high-price bakers charge 11d. for the four-pound loaf; very good bread may be bought for nine-pence, ready money.

N. B.-Ready-money bakers, who sell a good article, may send us (free of expense) their names and residen- ! ces, addressed to the editor.

POTATOES are on the rise, from 4s. to 6s. the hundred weight to families.

MODERN MARKETS. NO. IX.

Honey Lane.

This market, from its situation, the arrangement of the buildings, and its cleanliness, deserves notice, and in the latter particulars is worthy of imita tion. The want of arrangement, and the excessive filth of our markets generally, are very disgraceful to those concerned. Honey-lane market occupies about half an acre, forming an irregular quadrangle: perhaps to its proximity to Newgate market may be attributed the lack of trade ob servable here. Three butchers, three fishmongers, two poulterers, three green-grocers, a few shops of miscellaneous description form the whole of Honey-lane market, which is the more remarkable, when we consider this as the place to which the ancient market of Chepe was removed. Adjoining this market is a famous tavern orale-house, in Freeman - court, called the Burton ale-house. Let not the potent-pleasing potation entice thee; nip after nip will nip thy reason, cause your understanding to retrograde in your peripatetic movements; and the straight passages of Honeylane market may become as intricate as the Cretan labyrinth, or that better known one, the Seven Dials.

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