brush common black ink, and with a piece of soft black silk take off any ink that may rest on it.

LIEBIG SANDWICHES.-For travellers or invalids, Liebig's Extract of Meat makes a very nice and nutritious sandwich. Directions: Cut four thin slices of Spread over two of the slices a

bread and butter, using the best fresh butter. thin layer of the Extract, with a little mustard. The Extract is generally sufficiently salt, but it may be added if desired. Place on the top of these two slices the other two slices of bread and butter; cut off the crust, or not, as required, and cut the slices into three.

TO GET A TIGht Ring off tHE FINGER.—If the finger on which a ring has been placed has swollen, and there seems a difficulty of removing the ring, pass a needle and cotton under it, pull the cotton up towards the hand, and twist the remaining cotton round the finger several times until it reaches the nail. By taking hold of the end nearest the hand, it is generally an easy matter to slide the ring off the finger, however much difficulty there may have appeared in doing so before the experiment was tried.

QUEEN'S BISCUITS.—Make a soft paste of the following materials: A pound and a half of flour, the same weight of powdered loaf-sugar, the yolks of eighteen eggs and the whites of twenty-four, and a sufficient quantity of crushed corianderseeds. A little yeast may also be added, if desired. Make the paste into biscuits, and bake them on paper, at a moderate heat, until they begin to turn brown.

NUNS' BISCUITS.-Beat up the whites of a dozen eggs, and add to them sixteen ounces of almonds, blanched and pounded into a paste. Then beat up the yolks of the eggs with two pounds of powdered loaf-sugar, and then mix all together. Add to these half a pound of flour, the peel of four lemons grated, and also some citron-peel sliced small, and make the whole into a paste, which should be put in patty-pans previously buttered, and only half filled, and then baked in a quick oven. When the biscuits begin to turn brown turn them in the tins, sprinkle some sugar over them, and again put them in the oven until done. SHERRY BISCUITS.-Take one pound of lump-sugar, eight eggs, and a sufficient quantity of sherry wine, beat them well together, and then add a pound of flour and half an ounce of coriander-seeds. Pour the paste into buttered tins, and bake them at a gentle heat for half an hour; then turn them, and cover their surfaces with some more eggs and sugar, and replace them in the oven for another quarter of an hour.

LEMON-PEEL BISCUITS.-Cut some lemon-peel into thin slices, and mix it with four or five spoonfuls of flour, a quarter of a pound of powdered sugar, and four eggs beaten up. Spread this paste on white paper, cover with powdered sugar, and bake it. When done, remove the paper and cut the paste into pieces of the required shape. These biscuits may also be prepared in another manner: Steep the rind of a lemon in hot water until it becomes soft, and pound in a stone mortar. Then blanch half a pound of sweet almonds, and beat them up

with two eggs and the bruised lemon-peel, and also two ounces of gum tragacanth previously made into mucilage with water, and a pound of loaf-sugar. When these materials are very well mixed, add two pounds more sugar, and roll the paste into little rolls, lay them on white paper, and set them in the oven.

ANISEED BISCUITS.-Mix together half a peck of flour, half a pint of yeast, an ounce and a half of aniseed, with four eggs and a sufficient quantity of milk. Make these materials into a roll-shaped cake and bake it; then cut it in slices, like toast. Cover them with powdered sugar and dry them in an oven, and while hot again apply more sugar to the surfaces.

SAVOY BISCUITS.-Beat up twelve eggs with three spoonfuls of water, adding gradually a pound of finely-powdered loaf-sugar. When the mixture becomes of the consistence of thick cream, mix with it a pound of fine flour previously dried, and mould it into long cakes, which are to be baked in a slow oven. Savoy biscuits may also be prepared in the following way: Take about six eggs and weigh them, and afterwards beat them into froth, and mix with them some fresh-grated lemon-peel, beaten with a little sugar in a mortar into powder. Then beat up with them the same weight of sugar, as of the eggs employed, and also the same quantity of flour. When the materials are made into a paste, mould it into biscuits, sprinkle white sugar on them, and bake them on paper at a moderate heat.

LISBON BISCUITS.—Beat up four eggs with five spoonfuls of flour, and one of powdered white sugar, and pour it over a sheet of white paper, previously sprinkled with powdered sugar; sprinkle more sugar on its surface, and bake it at a moderate heat. When done, cut the biscuit into pieces, and remove the paper.

CHOCOLATE BISCUITS.-Mix some chocolate powder with white of eggs, and powdered loaf-sugar, into a paste. Mould this into biscuits, and bake them at a gentle heat on a sheet of white paper.

JASMINE BISCUITS.-Beat up some Jasmine flowers, freshly gathered, with white of eggs and loaf-sugar. Make them into small biscuits, lay them on paper covered with sugar, and sprinkle more on their surfaces. These biscuits require to be baked at a moderate heat.

CRACKNELS.-Beat up eight eggs with the same number of spoonfuls of water, and a grated nutmeg. Pour them on three quarts of flour, and add sufficient water to make the flour into a thick paste. Then mix with it two pounds of butter, roll it into cracknels, and bake them on tin plates.

BISCUIT DROPS.-Beat up four eggs with a pound of finely-powdered loafsugar, and a small quantity of water, add the same weight of flour, and some caraway-seeds. Then butter the surface of a sheet of white paper, and lay the mixture on in spoonfuls; sprinkle them over with fine sugar, and bake them at a moderate heat.

BISCUIT DROPS may also be made in another way. Employ for the purpose two pounds of sugar and eight eggs, with half a pint of water, or sherry wine

if preferred. Beat them up for an hour, and then add some caraway-seeds in powder and two pounds of the best flour, and proceed as already directed.

TO PREPARE FEATHERS.-Make two bags of coarse cloth or calico, one to hold the goose feathers, the other for those of chickens and other birds. When plucking poultry, cut off the wings and pick them carefully; then the larger feathers should be stripped from the quill and added to them, and be careful that no skin or flesh adheres to any of the feathers. The bags are then to be placed in a brick oven used for baking bread, and kept there always, except when in use for baking. The bags should be occasionally hung out in the wind, and beaten with a stick. As soon as you have sufficient for a pillow, buy some tick ing and stitch the case round on the wrong side with strongly waxed thread; lay it on a table, and rub it over on the wrong side with white wax-or common yellow soap will do as well. If wax is used, it must be warmed first, and then applied. Soap is preferable in case of the ticking being washed at any time, as it washes easier than the wax would do. If neither pillows nor bolsters are required, the feathers can be put into beds that have become a little empty. The goose and duck feathers should be used for best beds, and the mixed feathers for those that are inferior, as they have not the curl that the goose feathers have, and therefore do not shake up so well, but lie heavier and in masses. It happens sometimes that feathers done in this way have a putrid, unpleasant taint, caused by having some of the skin adhering to the quill; this may be, perhaps, thought an insurmountable difficulty to overcome; but if, after a family wash, the bag, tied closely at the neck, is dipped into the copper of soapsuds while boiling, and moved about with a stick for a short time, then lifted up and squeezed with a stick against the sides, then taken out and hung out in the air and shaken several times, in the course of a few days, when the feathers feel dry and light, and are free from smell, they may be again put in the oven and kept aired for use.

CHERRY BRANDY.-Put twenty-four pounds of ripe cherries, stoned, and four pounds of strawberries in a cask; bruise them well with a stick, and then add six pounds of sugar, twenty-four cloves, some cinnamon and nutmegs, together with the kernels of the cherry stones; pour over them three gallons of brandy. Let the cask remain open for ten or twelve days, and then close it, and let it remain for two months, when it will be fit for use.

SPARKLING GRAPE WINE, OR ENGLISH CHAMPAGNE.-Remove the stalks and decayed grapes, bruise the fruit, and to every pound put one quart of cold water; let it stand in a convenient vessel three days, stirring it twice or three times a day; then strain, and to every gallon of liquor add three and a quarter pounds' of lump sugar; dissolve this as quickly as possible, and put the whole at once into the cask. Ten days afterwards put into the cask to every five gallons of wine one pint of brandy and a quarter of an ounce of isinglass. This should be bottled in champagne bottles, when the vines are in bloom the following summer, and the corks will require to be tied or wired down. The grapes for making it should be tolerably but not fully ripe.

SWEET GRAPE WINE.-Pick the grapes as above, crush and strain, and to each gallon of juice add three and a quarter pounds of lump sugar; put it immediately into the cask, and bottle when the vines bloom the following summer. The grapes should be fully but not over-ripe.

SPARKLING GREEN GOOSEBERRY WINE.-Pick out the defective gooseberries, remove the stalks and tails, and bruise the fruit in such a manner as not to crush the seeds; to every pound put one quart of water. This must be let stand three or four days, and be stirred three or four times a day; then strain, and to every gallon of liquor add three pounds of coarse loaf sugar. When this is dissolved put it into the cask, and to every five gallons of wine add one pint of brandy and a quarter of an ounce of isinglass. The wine will generally be fit to bottle in five months, but if it be found too sweet, and not clear, it may be allowed to remain longer. The gooseberries should be taken when fully grown, but before they begin to turn ripe.

Ripe Gooseberry Wine (StilL).—Pick and bruise the fruit in a convenient tub or other vessel, and let it stand twenty-four hours; then strain, and return the skins and seeds to the tub, and pour on them tolerably hot water, in the proportion of one quart to every gallon of gooseberries; let this stand twelve hours, and then strain, and mix the water with the juice. To every five gallons of this liquor add twelve pounds of lump sugar; let it ferment well in the tub, then skim off the head, and draw off as much of the liquor as will run clear; put this in the cask, and add to every five gallons two quarts of brandy. To be in perfection it should not be bottled for five years, but it may be used, if necessary, at the expiration of twelve months.

CURRANT WINE.-Bruise ripe currants with their stalks, and to every fourteen pounds put eleven quarts of water. Let them stand twenty-four hours; then strain, add one pound of lump sugar to each pound of currants, and stir twice a day for two days; afterwards put the liquor into the cask with a pint of brandy to each fourteen pounds of fruit. Three quarts of raspberries or strawberries to each fourteen pounds of currants is considered an improvement. To white currant wine some persons add a few bitter almonds, pounded. Currant wines should not be bottled for twelve months, and will improve if left for a longer period. Ripe gooseberry wine may be made by the same formula, if desired.

STRAWBERRY OR Raspberry WINE.-Bruise three gallons of either fruit, and add to it an equal measure of water; let them stand twenty-four hours; then add two gallons of cider, eight pounds of lump sugar, the rind of a lemon cut thin, and one ounce of powdered red tartar. Put into the cask with one gallon of brandy. For raspberry wine a gallon of currant juice, substituted for a like quantity of water, will be an improvement.

DAMSON WINE.-To four gallons of damsons pour four gallons of boiling water in a tub or other convenient vessel; let this stand four or five days, and stir it every day with the hand; then strain, and to every gallon of liquor add three

and a half pounds of lump sugar; when this is dissolved put the whole into the cask. It may be bottled in twelve months.

CHERRY WINE.-Same as damson, but as cherries are sweeter, three pounds of sugar only need be used to the above quantity. Many persons like the flavor of the kernels in damson and cherry wines: to give this, one-eighth of the stones should be broken, and infused with the fruit.

SLOE WINE.-Same as damson, but four pounds of sugar should be used instead of three and a half to the above quantity. A considerable length of time should be given to the sloe wine in the cask, and it will become little inferior to port.

RHUBARB WINE (SPARKLING).-Cut five pounds of rhubarb into short pieces as for tarts, and pour on them a gallon of water; let this stand five days, and stir each day; then strain off, and to the liquor add four pounds of lump sugar. When this is dissolved put it into the cask with one lemon and one pennyworth of isinglass. This will be fit to bottle in six months.

APPLE WINE. To a gallon of cider (new from the mill) add a pound and a half of moist sugar, a quarter of a pound of raisins, and half a lemon; put in the cask as soon as the sugar is dissolved. This will be fit for use in two months.

As the fruits or other vegetable substances on which the foregoing wines are based contain a natural ferment, they will undergo that process spontaneously, and require no yeast. Those that follow will require yeast to make them ferment.

GINGER WINE.-To six gallons of water put eighteen pounds of lump sugar, the rinds (thinly pared) of seven lemons and eight oranges, and eight ounces of ginger; boil the whole for an hour, and let it cool. the juice of the above fruit and three pounds of raisins. put it into the cask with half an ounce of isinglass. in six or eight weeks.

When lukewarm add Work with yeast, and This will be fit to bottle

ORANGE WINE. -Boil thirty pounds of lump sugar in ten gallons of water for half an hour, taking off the scum as it rises. When the water has become nearly cold, put to it the juice of one hundred Seville oranges, and the peel of fifty; ferment with half a pint of yeast on a toast; let it stand twenty-four hours to ferment; then put it into the cask with one quart of brandy. When fermentation ceases stop it close for three months; then rack it off, and put it again into the cask with one quart more brandy and one and a half pounds of raw sugar. This will be fit to bottle in twelve months.

TO WASH SILK.-Lay the silk smoothly on a clean board, rub soap upon it, and brush it with a rather hard brush. The amount of brushing requisite will depend on the quantity of grease upon the silk. When it has been sufficiently brushed with the soap to cleanse it from grease and dirt, it should be well brushed on both sides with clean cold water. A little alum infused in the last water with which the silk is brushed will prevent the colors from spreading.