quently the effect of much knowledge of the world, and a command over the passions.

251. DESTRUCTION OF RATS. The following recipe for the destruction of rats has been communicated by Dr. Ure to the council of the English Agricultural Society, and is highly recommended as the best known means of getting rid of these most obnoxious and destructive vermin. It has been tried by several intelligent persons, and found perfectly effectual.- Melt hog's lard in a bottle plunged in water, heated to about 150 degrees of Fahrenheit; introduce into it half an ounce of phosphorus for every pound of lard; then add a pint of proofspirit or whiskey; cork the bottle firmly after its contents have been heated to 150 degrees, taking it at the same time out of the water, and agitate smartly till the phosphorus becomes uniformly diffused, forming a milkylooking liquid. This liquid, being cooled, will afford a white compound of phosphorus and lard, from which the spirit spontaneously separates, and may be poured off to be used again, for none of it enters into the combination, but it merely serves to comminute the phosphorus, and diffuse it in very fine particles through the lard. This compound, on being warmed very gently, may be poured out into a mixture of wheat flour and sugar, incorporated therewith, and then flavoured with oil of rhodium, or not, at pleasure. The flavour may be varied with oil of anniseed, &c. This dough, being made into pellets, is to be laid in rat-holes. By its luminousness in the dark, it attracts their notice, and being agreeable to their palates and noses, it is readily eaten, and proves certainly fatal.

252. ALMOND PUDDING AND SAUCE.-A large cupful of finelyminced beef suet, a teacupful of milk, four ounces of bread-crumbs, four ounces of well-cleaned currants, two ounces of almonds, half a pound of stoned raisins, three well-beaten eggs,

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and the whites of other two; sugar, nutmeg, and cinnamon, and a small glass of rum. Butter a shape, and place part of the raisins neatly in rows. Blanche the almonds; reserve the half of them to be placed in rows between the raisins just before serving. Mix all the remaining ingredients well together, put into the shape, and boil three hours. The Sauce-One teaspoonful of milk, and two yolks of eggs well beaten, and some sugar; place on the fire and stir till it just comes to the boil; then let it cool. When lukewarm, stir it into a glass of sherry or currant wine, and serve in a sauce tureen. This sauce is a great improvement to the raisin pudding.

253. STEWED WATER-CRESS.The following receipt may be new, and will be found an agreeable and wholesome dish :-Lay the cress in strong salt and water, to clear it from insects. Pick and wash nicely, and stew it in water for about ten minutes; drain and chop, season with pepper and salt, add a little butter, and return it to the stewpan until well heated. Add a little vinegar first before serving; put around it sippets of toast or fried bread. The above, made thin, as a substitute for parsley and butter, will be found an excellent covering for a boiled fowl. There should be more of the cress considerably than of the parsley, as the flavour is much milder.

254. TO LOOSEN GLASS STOPPERS OF BOTTLES.-With a feather rub a drop or two of salad oil round the stopper, close to the mouth of the bottle or decanter, which must be then placed before the fire, at the distance of about eighteen inches; the heat will cause the oil to insinuate itself between the stopper and the neck. When the bottle or decanter has grown warm, gently strike the stopper on one side, and then on the other, with any light wooden instrument; then try it with the hand: if it will not yet move, place it again before the fire, adding another drop of oil. After a while strike again as before; and, by persevering in this process,

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however tightly it may be fastened in, you will at length succeed in loosening it. This is decidedly the best plan. 255. ECONOMICAL FAMILY PUDDING.-Bruise with a wooden spoon, through a colander, six large or twelve middle-sized boiled potatoes; beat four eggs, mix with a pint of good milk, stir in the potatoes; sugar and seasoning to taste; butter a dish; bake half an hour. This receipt is simple and economical, as it is made of what is wasted in most families, viz.-cold potatoes, which may be kept two or three days, till a sufficient quantity is collected. It is a weekly dish at our table. A teaspoonful of Scotch chip marmalade makes a delicious seasoning.

256. PARSNIP WINE. Take fifteen pounds of sliced parsnips, and boil until quite soft in five gallons of water; squeeze the liquor well out of them, run it through a sieve, and add three pounds of coarse lump sugar to every gallon of liquor. Boil the whole for three quarters of an hour. When it is nearly cold, add a little yeast on toast. Let it remain in a tub for ten days, stirring it from the bottom every day; then put it into a cask for a year. As it works over, fill it up every day. 257. TURNIP WINE.-Take a large number of turnips, pare and slice them; then place in a cider-press, and obtain all the juice you can. To every gallon of juice add three pounds of lump sugar, and half a pint of brandy. Pour into a cask, but do not bung until it has done working; then bung it close for three months, and draw off into another cask; when it is fine, bottle, and cork well.

258. CASH AND CREDIT.-If you would get rich, don't deal in bill books. Credit is the " tempter in a new shape." Buy goods on trust, and you will purchase a thousand articles that Cash would never have dreamed of. A shilling in the hand looks larger than ten shillings seen through the perspective of a three months' bill. Cash is practical, while Credit takes horribly to taste and romance. Let Cash buy a

dinner, and you will have a beef-steak flanked with onions. Send Credit to market, and he will return with eight pairs of woodcocks and a peck of mushrooms. Credit believes in diamond pins and champagne suppers. Cash is more easily satisfied. Give him three meals a day, and he don't care much if two of them are made up of roasted potatoes and a little dirty salt. Cash is a good adviser, while Credit is a good fellow to be on visiting terms with. If you want double chins and contentment, do business with Cash.

259. WHY THE WEDDING-RING IS PLACED ON THE FOURTH FINGER. We have remarked on the vulgar error of a vein going from the fourth finger of the left hand to the heart. It is said by Swinburn and others that, therefore, it became the wedding-finger. The priesthood kept up this idea by still keeping it as the wedding-finger, but it was got at through the use of the Trinity; for, in the ancient ritual of English marriages, the ring was placed by the husband on the top of the thumb of the left hand, with the words "In the name of the Father;" he then removed it to the forefinger, saying, "In the name of the Son;" then to the middle finger, adding, "And of the Holy Ghost;" finally, he left it as now, on the fourth finger, with the closing word "Amen."-The History and Poetry of Finger-rings.

260. A ROMAN LADY'S TOILET. -The toilet of a Roman lady involved an elaborate and very costly process. It commenced at night, when the face, supposed to have been tarnished by exposure, was overlaid with a poultice composed of boiled or moistened flour, spread on with the fingers. Poppaan unguents sealed the lips, and the lady was profusely rubbed with Cerona ointment. In the morning, the poultice and unguents were washed off, a bath of asses' milk imparted a delicate whiteness to the skin, and the pale face was freshened and revived with enamel. The full eyelids, which the Roman lady still knows so well how to use, now

suddenly raising them to reveal a glance of surprise, or of melting tenderness, now letting them drop like a veil over the lustrous eyes, the full rounded eyelids were coloured within, and a needle, dipped in jetty dye, gave length and sphericity to the eyebrows. The forehead was encircled by a wreath, or fillet, fastened in the luxuriant hair, which rose in front in a pyramidal pile, formed of successive ranges of curls, and giving the appearance of more than ordinary height.

261. METHOD OF CLEANING PAPER-HANGINGS.-Cut into eight half quarters a quartern loaf, two days old; it must neither be newer nor staler. With one of these pieces, after having blown off all the dust from the "paper to be cleaned, by the means of a good pair of bellows, begin at the top of the room, holding the crust in the hand, and wiping lightly downward with the crumb, about half a yard at each stroke, till the upper part of the hangings is completely cleaned all round. Then go round again, with the like sweeping stroke downwards, always commencing each successive course a little higher than the upper stroke had extended, till the bottom be finished. This operation, if carefully performed, will frequently make very old paper look almost equal to new. Great caution must be used not by any means to rub the paper hard, nor to attempt cleaning it the cross or horizontal way. The dirty part of the bread, too, must be each time cut away, and the pieces renewed as soon as it may become necessary.

262. TO PREVENT MOTHS.-In the month of April or May, beat your fur garments well with a small cane or elastic stick, then lap them up in linen, without pressing the fur too hard, and put betwixt the folds some camphor in small lumps; then put your furs in this state in boxes well closed. When the furs are wanted for use, beat them well as before, and expose them for twenty-four hours to the air, which will take away the smell of the camphor.

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If the fur has long hair, as bear or fox, add to the camphor an equal quantity of black pepper in powder.

263. GERMAN YEAST. — We have repeatedly noticed the fatality of late of attacks of carbuncles, and the prevalence of diseases of that nature, which we were disposed to attribute to the state of the atmosphere, and as arising from much the same cause as the visitation of cholera. A correspondent, however, has thrown some light upon the subject, and we print his statement in the hope that the baking fraternity will be prohibited by law from using the pernicious stuff mentioned.

We

are protected from the sale of diseased and poisonous meat, and from the adulteration of flour, beer, and other articles, and it is absolutely necessary now that we should be protected from German yeast. Our correspondent says: -"Perhaps not the least important matter on the subject of cookery is to avoid everything calculated to injure the purity of the family bread, whether prepared at home or in the baker's oven, and that this is done to a vast extent (although unconsciously) will be at once apparent from the following statement of facts, upon which the public require to be informed: It is well known that a very large proportion of the bread prepared for family use is raised from what is called German yeast a noxious compound-imported weekly into Hull in quantities really astounding, and where, I am credibly informed, tons of it are thrown into the sea from having become alive; yet this is used by the great majority of bakers over the kingdom to produce the bread for our vast population, who little suspect the slow poison they are daily and unconsciously consuming, and to which, from discussions in medical societies, and notices in medical journals, it seems extremely probable that the numerous cases of carbuncles and boils, which, within these few years, have proved of so serious and even fatal a character, may owe their origin. It ought to be generally, known that this German yeast is

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prepared from every species of refuse grain, and especially (where they can obtain it) from that which is wholly unfit for the food of either man or beast, and if in a state of positive putrefaction, so much the more valuable it is for their purpose, running the more rapidly and easily into fermentation." The foregoing remarks having appeared in the Manchester Guardian, called forth the annexed contradiction in the Weekly Dispatch :-"We have received several letters from the yeast importers of the metropolis, complaining of an article copied from the Manchester Guardian into the Dispatch, and which stated, that the use of German yeast in the fermentation of bread caused carbuncles and boils on the face and body. The great object of the writers is to show that the yeast is perfectly wholesome, and that instead of being manufactured from putrid rye, it is the sediment of the distillation of Hollands, or Scheidam gin, drawn off by a common tap, and compressed into a solid, without any mixture; in fact, the only difference between the brewers' yeast and German yeast is, that the former is a liquid beer yeast, and the latter a spirit yeast compressed. Messrs. Wilken and Pugh, the yeast importers, inform us-'that the Commissioners of her Majesty's Customs have subjected the yeast to analysation, and use it themselves for the purpose of making their own bread, and that her Majesty herself partakes of bread, rolls, &c., fermented by nothing but German yeast.""

264. HOW TO MAKE SEA-WATER. -There cannot be a question that by far the simplest plan would consist in the evaporation of the sea-water itself in large quantities, preserving the resulting salt in closely-stopped vessels to prevent the absorption of moisture, and vending it in this form to the consumer; the proportion of this dry saline matter being fifty-six ounces to ten gallons of water less three pints. This plan was suggested by Dr. E. Schweitzer, for the extemporaneous formation of sea-water for medicinal

baths. Mr. H. Schweitzer writes me that he has for many years made this compound, in accordance with his cousin's analysis. The proportion ordered to be used is six ounces to the gallon of water, and stirred well until dissolved.

265. HOW TO TAKE CARE OF YOUR HAT.- If your hat is wet, shake it out as much as possible; then brush it with a soft brush as smooth as you can, or with a clean linen cloth or handkerchief; wipe it very carefully, keep the beaver flat and smooth, in the same direction as it was first placed; then, with a small cane, beat the nap gently up, and hang it up to dry in a cool place. When it is dry, lay it on a table, and brush it round several times with a soft brush in the proper direction; and you will find your hat not the least injured by the rain. If the gloss is not quite so high as you wish, take a flat iron, moderately heated, and pass the same two or three times gently over the hat; brush it afterwards, and it will become nearly as handsome as when sent home from the maker.-To Scour a Hat when the Nap is Clotted, and to take Salt Water outGet a hard brush, a basin of hot water (boiling), and some yellow soap; rub a little of the soap lightly on the brush and dip it into the water; brush the hat round with the nap. If you find the nap clotted, do not scrape it with your fingers, as that tears it off, but brush it until it is smooth, and the soap is thoroughly out; then take a piece of wood, or the back of a knife, and scrape it well round; you will find all the dirt come out; then beat it gently with a cane.

266. CURE FOR BURNS.-Of all applications for a burn, we believe that there are none equal to a simple covering of common wheat-flour. This is always at hand; and while it requires no skill in using, it produces most astonishing effects. The moisture produced upon the surface of a slight or deep burn is at once absorbed by the flour, and forms a paste which shuts

out the air. As long as the fluid matters continue flowing, they are absorbed and prevented from producing irritation, as they would do, if kept from passing off by oily or resinous applications; while the greater the amount of those absorbed by the flour, the thicker the protective covering. Another advantage of the flour covering is that next to the surface it is kept moist and flexible. It can also be readily washed off, without further irritation in removing. It may occasionally be washed off very carefully, when it has become matted and dry, and a new covering be sprinkled on.

267. CARE OF LINEN. - When linen is well dried and laid by for use, nothing more is necessary than to secure it from damp and insects; the latter may be agreeably performed by a judicious mixture of aromatic shrubs and flowers, cut up and sewed up in silken bags, to be interspersed among the drawers and shelves. These ingredients may consist of lavender, thyme, roses, cedar-shavings, powdered sassafras, cassia lignea, &c., into which a few drops of otto of roses, or other strongscented perfume, may be thrown. In all cases, it will be found more consistent with economy to examine and repair all washable articles, more especially linen, that may stand in need of it, previous to sending them to the laundry. It will also be prudent to have every article carefully numbered, and so arranged, after washing, as to have their regular turn and term in domestic use.

268. HAIR OILS.-ROSE OIL. Olive oil, one pint, 1s.; otto of roses, five to sixteen drops, 2s. 6d. per drachm. Essence of bergamot being much cheaper, 1s. per ounce, is usually used instead of the more expensive otto of

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270. HAIR DYE.-A friend of ours, to whom we applied upon the subject, favoured us with the following information:-I have operated upon my own cranium for at least a dozen years, and though I have heard it affirmed that dying the hair will produce insanity, I am happy to think I am, as yet, perfectly sane, and under no fear of being otherwise; at all events, I am wiser than I once was, when I paid five shillings for what I can now make myself for less than twopence !—but to the question:-I procure lime, which I speedily reduce to powder by throwing a little water upon it, then mix this with litharge (three quarters lime, and a quarter litharge), which I sift through a fine hair sieve, and then I have what is sold at a high price under the name of " Unique Powder," and the most effectual hair dye that has yet been discovered. But the application of it is not very agreeable, though simple enough :-Put a quantity of it in a saucer, pour boiling water upon it, and mix it up with a knife like thick mustard; divide the hair into thin layers, with a comb, and plaster the mixture thickly into the layers to the roots, and all over the hair. When it is all completely covered over with it, then lay all over it a covering of damp blue, or brown paper, then bind over it, closely, a handkerchief, then put on a nightcap over all, and go to bed; in the morning, brush out the powder, wash thoroughly with soap and warm water, then dry, curl, oil, &c. I warrant that hair thus managed will be a permanent and beautiful black, which, I dare say, most people would prefer to either grey or red. Now, notwithstanding the patient endurance and satisfactory experience of our friend, we very much doubt, whether one person in a hundred, would be content to envelope their heads in batter of this description, and then retire to rest. To rest! did we say? We envy not the slumbers enjoyed under these circumstances. We fancy we can do something still better for those who