the open air, and the other under the grate; or openings may be made near the top of the apartment, if lofty, without any inconvenience even to persons sitting close by the fire.

Where a chimney only smokes when a fire is first lighted, this may be guarded against by allowing the fire to kindle gradually; or more promptly by laying any inflammable substance, such as shavings, on the top of the grate; the rapid combustion of which will warm the air in the chimney, and give it a tendency upwards, before any smoke is produced from the fire itself. If old stove-grates are apt to smoke, they may be improved by setting the stove further back. If that fails, contract the lower orifice.

In cottages, the shortness of the funnel or chimney may produce smoke; in which case the lower orifice must be contracted as small as possible by means of an upright register.

If a kitchen chimney overpowers that of the parlour, as is often the case in small houses, apply to each chimney a free admission of air, until the evil ceases.

When a chimney is filled with smoke, not of its own formation, but from the funnel next to it, an easy remedy offers in covering each funnel with a conical top, or earthen crock, not cylindrical, but a frustrum of a cone; by means of which the two openings are separated a few inches, and the cold air, or the gusts of wind no longer force the smoke down with them.

If these remedies fail, it will be generally found that the chimney only smokes when the wind is in a particular quarter, connected with the position of some higher building, or a hill, or grove of trees. In such cases the common turncap, as made by tinmen and ironmongers, will generally be found fully adequate to the end proposed.

PUBLIC-HOUSE HOurs.

We have received a long letter from a correspondent complaining of

the regulation by which publicans are compelled to close their houses at eleven o'clock; this our correspondent considers unreasonably early, and suggests that an extension should be allowed to respectable persons. Now, we really differ decidedly from our correspondent. We conceive the regulation in question a very wholesome one, and the proposed distinction of persons would be extremely invidious and difficult; in truth, we are averse to the frequenting publichouses at all: above half the bankruptcies and insolvencies have had their origin in what is called spending the evening at taverns and publichouses, the money spent, the time wasted, the business neglected, all inducing unpleasant results. We have rarely met a man who conducted himself with kindness and good temper to his family who was a frequenter of public-houses; and this may be readily accounted for: he who accustoms himself to the boisterous mirth and drunken wit of a public-house, loses all relish for the chaster and sober joys of domestic life. Such a one is restless, discontented, and gloomy at home, although amongst his companions in drinking he is the most social, merry fellow in the world. But how fleeting are such joys, opposed to those derived from social intercourse with a man's own family! Our pages have already been devoted to this subject; we therefore confine ourselves to our correspondent's remarks, only observing, that the less persons go to public-houses, and the earlier they leave them, the better.

HINTS RESPECTING WOMEN'S AND CHILDREN'S CLOTHES CATCHING

FIRE.

The females and children in every family should be told and shown, and particularly at this season of the year, that flame always tends upwards, and, consequently, that as long as they continue erect, or in an upright posture, while their clothes are burning, the fire generally beginning at the lower part of the dress, the flames meeting additional fuel, as they rise, become more power

furnished a dandy with a pair of exquisite Spanish leathers, for which he charged his usual exquisite price. The man of style returned to Mr. H. in three days, and declared to him that the boots were absolutely worn out. "Impossible, Sir!" replied the master of leather, waxing warm;

upon my sole, Sir, it is impossible. What wear have you given them?" "Why, Mr. H., I only walked from my house to "Walk, Sir!

did you walk in them, Sir? Oh, there it is-bless you, these were curricle boots!" The dandy, at this explanation, became perfectly satisfied, and ordered him to bring him a pair every day.

Hoby charges 19s. for a light pair of shoes, but we cannot recommend them to our readers.

REFLECTIONS, MAXIMS, &c.

(Continued from p. 414.)

95. Speaking, says Lord Bacon, makes a ready man, reading a full man, and writing a correct man. The first position perhaps is true: for those are often the most ready to speak, who have the least to say. But reading will not always make a full man; for the memories of some men are like the buckets of the daughters of Danaë, and retain nothing; others have recollections like the bolters of a mill, that retain the chaff, and let the flour escape; these men will have fulness, but it will be with the drawback of dulness. Neither will writing always accomplish what his lordship has declared, otherwise some of our most voluminous writers would put in their claim for correctness, to whom their readers would more justly award correction. But if we may be allowed to compare intellectual wealth to current, we may say that from a man's speaking, we may guess how much ready money he has; from his reading what legacies have been left him; and from his writing, how much he I can sit down and draw for on his banker.

96. It is astonishing how much more anxious people are to lengthen life than to improve it; and as misers

often lose large sums of money in attempting to make more, so do hypochondriacs squander large sums of time in search of nostrums by which they vainly hope they may get more time to squander. Thus the diurnals give us ten thousand recipes to live long, for one to live well, and hence the use of that present which we have, is thrown away in idle schemes of how we shall abuse that future we may not have. No man can promise himself even fifty years of life; but any man may, if he please, Ilve in the proportion of fifty years, in forty;— let him rise early, that he may have the day before him, and let him make the most of the day, by determining to expend it on two sorts of acquaintance only, those by whom something may be got, and those from whom something may be learnt.

97. Our vanity often inclines us to impute not only our successes, but even our disappointments, to causes personal, and strictly confined to ourselves, when nevertheless the effects may have been removed from the supposed cause, far as the poles asunder. A zealous, and in his way a very eminent preacher, whose cloquence is as copious, and far more lucid than the waters of his beloved Cam, happened to miss a constant auditor from his congregation. Schism had already made some depredations on the fold, which was not so large, but to a practised eye, the deduction of even one was perceptible. "What keeps our friend farmer B. away from us?" was the anxious question proposed by our vigilant minister to his clerk. "I have not seen him amongst us," continued he, "this three weeks; I hope it is not Socinianism that keeps him away." "No, your honour," replied the clerk, "it is something worse than that."-"Worse than Socinianism! God forbid it should be Deism." "No, your honour, it is something worse than that."-" Worse than Deism! good heavens, I trust it is not Atheism!" "No, your honour, it is something worse than that."-" Worse than Atheism! impossible; nothing can be worse than Atheism!" "Yes, it is, your honour--it is Rheumatism

98. Were a man to deny himself the pleasure of walking, because he is restricted from the privilege of flying, and refuse his dinner, because it was not ushered in on a service of plate, should we not be more inclined to ridicule than to pity him? and yet we are all of us more or less guilty of similar absurdities, the moment we deny ourselves pleasures that are present, and within our reach, either from a vain repining after those that must never return, or from as vain an aspiring after those that may never arrive.

99. There is not a little generalship required in the managing and marshalling of our pleasures, so that each shall not mutually encroach to the destruction of all. For pleasures are very voracious, too apt to worry one another, and each, like Aaron's serpent, is prone to swallow up the rest. Thus drinking will soon destroy the power, gaming the means, and sensuality the taste for other pleasures less destructive, but far more salubrious, and permanent as they are pure.

COOKERY.

SOUPS AND BROTHS.

(Continued from p. 431.)

Soups may be much improved by the use of bacon. The taste of veal, whether roasted or boiled, is greatly improved by the addition of bacon. Exactly so it is in soup. So when veal broth is to be made for family use, two ounces of bacon fat should be added to every gallon, melted before the fire, or in a frying-pan, which soup should be thickened with flour, potatoe-starch and barley, which last article, ought not to be omitted in almost any soup, it being so very cheap, pleasant, nutritious, and wholesome.

Parsley is thought to give a good relish to veal broth; when it cannot be had green, or dried, the seed may be used, of which last, a small quantity will suffice.

The next is tripo broth, Boil a

pound of tripe in a gallon of barley broth (the proportion of barley as be fore prescribed), with onions, parsley, &c. adding thereto bacon fat as above, when, with pepper and salt, an excellent soup is produced, extremely nutritious, from the gelatinous nature of it, with which the tripe abounds.

On the same principle, soups from cow-heel, calves' and sheep's feet, and other gelatinous parts of animals, may be made.

Tripe, of itself, is but insipid meat; what gives it sapidity is bacon, when it really eats like bacon and chicken; and is certainly the greatest substitute for that dish that can be had. The bacon eats best with it when done in rashers before the fire, taking care to lose none of the fat, for that which drops on the cinders and hearth, had it been saved, is as good as that which remains in the rasher.

Excellent soups may be made from fryed meat, where the fat and gravy are added to the boiled barley; and for that purpose, fat beef-stakes, porkstakes, mutton-chops, &c. should be preferred, as containing_more of the nutritious principle. Towards the latter end of frying the above, add a little water, which will produce a gravy, to be added to the barleybroth; a little wheat-flour should be dredged in also, which will entirely take up all the fat contained in the frying-pan; but previously thereto, a proportionate quantity of onions cut small, should be fryed with the fat, which gives the soup a fine flavor, assisted with pepper, salt, and other seasonings.

A dinner of this will cost a family at the rate of four-pence a head only. Soups may be made also from broiled meat, as follows:

While the fat beef-stake, muttonchop, &c. is doing before the fire, save the drippings on a dish, in which a little flour, oatmeal, or potatoestarch, with onions cut small are put; add the whole to barley broth, which must be also preparing over the fire at the same time, and boil together for fifteen minutes; when a most excellent soup will be obtained-one pound of beef affording two quarts

thereof, a dinner sufficient for four grown persons with vegetables.

USEFUL RECEIPTS.

TO PRESERVE MEDLARS AND

QUINCES.

The medlar is not good till rotten ripe. It is generally gathered in the beginning of November, and placed between two layers of straw, to forward its maturation. Others put medlars in a box on a three-inch layer of fresh bran, moistened well with soft warm water; then strew a layer of straw between them, and cover with fruit two inches thick, which moisten also, but not so wet as before. In a week or ten days after this operation, they will be fit for use.

Quinces are gathered in November, when they are generally ripe. After sweating in a heap for a few days, they are to be wiped dry, and placed on the fruit-shelf, at some distance from each other.

TO PRESERVE VINEGAR FOR DOMESTIC PURPOSES.

Cork it up in glass bottles, set them on the fire with cold water, and as much hay or straw as will prevent them from knocking together: when the water nearly boils, take off the pan, and let the bottles remain in the lee a quarter of an hour. Vinegar thus prepared never loses its virtue, though kept many years, or occasionally left uncovered, and is peculiarly suitable for pickles.

WRITING INK,

Made as follows, will preserve its colour for a great number of years. The usual error in manufacturing writing ink, is the mixture of an undue proportion of copperas with too small a quantity of galls, rendering the writing liable to become yellow by age.

Boil a quarter of a pound of logwood-chips in a gallon of water, for 10 or 15 minutes, and pour it

boiling hot upon three quarters of a pound of galls coarsely powdered. Let them stand three or four days, stirring them sometimes with a stick. Pour the liquor off clear, and add to it copperas and gum-arabic, of each four ounces.

INK POWDER FOR IMMEDIATE USE.

Reduce into subtle powder 10 ounces of gall-nuts, 3 ounces of green copperas, with 2 ounces each of roche alum and gum arabic. Then put a little of this mixture into a glass of white wine, and it will be fit for instant use; or,

Take equal parts of black rosin, burnt peach or apricot stones, vitriol, and gall-nuts, and two of gum arabic; put the whole in powder or cake as required.

TO MAKE AN INK THAT WILL ENDURE FOR CENTURIES.

To 40 pounds of galls, add 10 pounds of gum, 9 pounds of copperas, and 45 gallons of soft water.

AN EXCELLENT BLUE INK FOR

BANKERS

May be made by diffusing Prussian blue or indigo through strong gum

water.

The common water-colour cakes, diffused in water, will make suf`ficiently good coloured inks for most purposes.

A VARNISH FOR WOOD THAT WILL RESIST THE ACTION OF BOILINO WATER.

Take a pound and a half of linseed oil, and boil it in a copper vessel, not tinned, suspending in the oil a small linen bag, containing five ounces of litharge and three ounces of minium, both pulverized, taking care that the bag do not touch the bottom of the vessel. Continue the ebullition till the oil acquires a deep brown colour; then take out the bag, and substitute another bag containing a cloveof garlic. Whilst boiling, renew the garlic seven or eight times, or else put the whole in at once. Then