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h? 5‘ oddest: ) 31 (operation isgrepe'eted,‘exce1it that . letting , main in them several days. :aweva‘, kiri‘flggqf“i'Vi'oo'tf.‘~.i11ii5‘E less to do with the firkin than the method of pre- ering it. The chief objection to certain inde of wood is the “ woody flavor,” which can be removed, although by diflerent methods, according to the nature of the 3,3. ‘For exemp‘le, léee’éfl'ortcis‘retiuired to prepare’lfeech’than oak; In’Holleh'd the oak firkins are prepared by steeping them two hours in lye, and, after pouring oil“ the lye, them stand in the air for a, day to dry, after which they are filled with a. solu- tion of alum for 24 hours. and left to dry for another day. Just before packing the 'butter ‘ihtb them, they are thoroughly cleaned with cold water] In preparin the beech firkins, they are simply washe out with a. solution of node, then washed with water and dried. Sometimes they are also filled with a. brine, which is allowed to re- , In the United ‘Sfiafies, “st-the: woody-flavor is remeed by soaking the fit-kin: in hot brine, one quart of salt being placed in each tub, and boiling When the, brine “get: cold, wgtei- iévihdded‘ihatcaa «Lovade the second brine is allowed to remain in the tub until it is reedyAfor gecking: » The first question is, who and where are our consumer}? Wham are their demands, agdwhfi‘i’s th‘e number and uharaeter of the ufidfllfi‘en‘} Does the hunter qu directly fr'oi'fi t _:"p‘ro'§lu(;er to _the pgpg’uinéfi‘? Is in fur immedifite_é§niluriiptidn mg is we be pre servecgffirthéneamrféfr , the“, itisaoid insind’li‘lots‘directly to che‘bon er, in in est cus- - tbmers ‘h‘ud' géfi the big prices'fi‘ shut the packages shqulfl'haqeen uttructive and a uniform appcfii‘ance. . Ifit bus to be colored in order to obmm‘ these objects. so much th'é" worse for thq bitten: a'nd sensible consumers will shy at; it. 1 Injlhis meLhod of prepara- tion, the but is fisually made into pound or half Hound'i‘blls “covered with clean mus- lin cloth,’jand the'folls shpuld not be touch- ed with the hands in handling. When roll butter for immediate consumption is to be shippedshgrt distunc’eq' 85nd getsfl’into the if]! nda of migdjememgfi-‘good (fifiice is to ‘ he _ neat “Wooaefi box_,_ h iné say 12 ‘ ’ chm“ Mingwraifiped‘fi‘1‘h piece of _ ' 1’ 1b; “‘ Thiaxvimét'h bysfi’atmiued great-m ' 5 ty; :5 [1213.11 _ a‘rfi'd France. Anot r J t}: QWMpgfifihg butter for imA mediate cofish fi’fion‘ is 0 pack itin porcelain w . idycgqefii‘g "ia vuauaflygipeddled necessar .' in cider to: 'tiract'tbbe y g'yc e Mi ‘1}!le isomemmeg by the d *1.maimegfiiyfiegnfgdiemm, ,_. i , quugnkigi'fifdesi'ad. For sue pugpgses _jn vessels ai’e ongj: ‘ionable, rugt 6&5in and. injuregtth‘fiiflavor of the utter. ‘- ‘ However, in this country, where mostly all the butter is made in summer, we are more directly concerned in preserved butter scked in such a manner that it will stand ong journeys or voyages and keep sweet fox several months. Under this system, firkins ”are used ; and as the country is destined to become one ogjhe greitest dairy countries {in th! w‘brldj‘it would be well to Idention the varieties of timber which farmers should now con mence to grow in order to supply the demand for firkins. It is not likely that any meterial Will surpass wood for cheapness, convenience and durability. In Holland, France, and Ireland, oak firkins are used, while in Schleswig-Holsbein, beech, when'felled in winter, is regarded as the best timber for making them. Basswood ‘and plur enter largely into some methods of poo ing, es ecially for making boxes for roll tter. , n this inenlglttwhite ash, spru and of w h ‘ ‘te an’are ‘ vorite {maker out; 4 aramade-ji .2 35’: Packing: Butter. _- A few hints on this subject 1' ill now b useful not only for farmers whoénnu fatctu); 3 their own products, but also f0 “those “shy send their milk tqfihe’eheese fad jg or their cream to the cream-cry, antiwéreihflay ifi‘én sud other butter packers may also have somethin to learn: A greavdefit'of ‘bntter is made on the farm after :the cheese fuc- tory and creamery close their season's oper- ations, and much good butter fails to reach profitable prices owing toimperfect methods of packing. it will not be amissx-first to consider the various methods adopted in countries which pay more attention to the subject “than we do, and whose reputation in the leading butter market is superior to 5111125. :mvx.-M\V.M»- ~~ .v '7 i as“ 4_'b)\’”'“,-» It is prsferable, if poisible, that the ' . _e h \each pac Tgshouldz'have a. weight : btnxerv’viise‘; ,jtliei- 'hoDeat weight of the wood should be marked on each tub, Which facilitates the ascertaining of the just weight of butter. There are mdny convenience: in having 3 uniform tare forth}; butter tubs, but this does not mean ‘tiiquvpry -tub should conthig' (the same quan it)? of butter. These tu‘h‘s may vary from 30 to 100 lbs. in butter capacity; What is meant is that es ch tub which con- thihs e same quantity of butter should h’nVet e same Weight. ' ‘ Oil meal is the best substitute for roots for sheep in winter. When a sheep gets a. gill a. day of oil meal it will not have the stretches, which is an indication of dryness of the bowels or constipation. \Vheet bran should always be mixed with grain fed to sheep. After the butter is packed in the tub, it is customary to place 8- “ salt plaster” under tge‘lid'; but Prof. Robertson, who made 0 serlvations at the Colonial Exhibition, in- forms our dairymen that this layer of salt breaks before the butter reaches the Eng- lish markets. On the continent of Europe, where the best systems of packing are adopted, psi-affine or parchment paper is highly recommended. Tin-lined tubs, al- though favored in some quarters. are objec- tionable from the fact already stated. When cloth is used to prevent the butter from adhering to the walls of the tub, care should be taken that it is free from impuri» ties, or any substance unpalstubIe'to the taste or injurious to the health. A man lately thoroughly cured a. balky horse by simply hitching him in the field and letting him stay where the load was until he got hungry enough to pull it home. The horse held out thirty-six hours. \Vhen it is considered that Britain im< ported last year 77,170 tons of butter (value £8,140,188), it will be seen that our butter trade is capable of enormous development, and as our reputation depends largely upon our style of packing, the importance of the question is quite &pparont. ‘ Add a little to the rations of each home during severe cold weather. The animal hem: must be kept up, and this requires fuel in the shape of food. GENERAL NOTES. FARM. Iowa farmer says : “ I quit two years ago selling my eggs for 8 to 10 cents a. dozen to spequlators, to be preserved and sold in Winter for 20 to 35 cents a dozen. I just ‘got on’ to the act; and for two seasons have done my own preservingvand pocketed that 20 cents adpzen profit myself. About the first of June I prepare a. brine as fol» lows : To a. pailful of water I add two pints of fresh slaked lime and one pint of common salt, both thoroughly dissolved and well mixed. With a. fluid prepared in‘ these proportions I fill a. barrel half full, - then place 'all my surplus eggs in it, and when eggs get up to 20 to 35 cents in winterâ€" they alwhys doâ€"N-I take them to market, and they go for fresh eggs every time.” v - 0f dry foul-cons" "di‘Sirng. B. 'Lawes {dund that fieep ‘d uf) in increased Weight 12 p‘gicent. fiile cattle onlytlaid ' ’ ‘8 per dentuyor in Pup jn incl-ea -, 7_ ‘ ' f dry food increas- ‘ epus much as 121} An exchange trays that assorted eggs look better .and therefore sell better than mixed ones. It is a. very simple matter to put all the dark eggs into his basket, and all the white .0nes,.into another._ and all. of an in. termediate shade into a. third, but Cne who tries it for the fist time will be surprised 170 see how much nicer the eggs look when so arranged. Not’tmly are the colors uniform, but this uniformity oi color renders the difference in the size less noticeable, and the eggs really seem to bequite uniform in size also.( Such uniformity adds to the saleabilitypf the eggs. In winter, colds are quite common among horses throughout the Eastern and Middle ‘ States. If difficulty of breathing is noticed, with running at the nose, see, first of all, that there are no draughts of cold air strik- ing .him; put on an extra blanket; give a Wer'm bran mash, end ten drops of tincture aconite, once in two,hours. 1f the cold take the form of a cough, there is nothing better than a tablespoonful of ground lobelia. and ginger, mixed in equal parts, put in the bran mash, and it will be taken without trouble. “When the horse becomes suddenly lame, the first step is to ascertain whether or not it is the fault of the shoeing. as it very often is. In such a case, pull off the shoe, gii'e the foot '3 rest of a day, and then put it .on rightly. If it be due to a sprain, bathe .in hot Water, and rub dry. The various lini- ments are not ,eflicacious as a rule, and gene- rally result in taking off the hair. It is bet- ter to call a‘iwell-known veterinary physi- cian, than-to risk the lossof a valuable ani» mal. Thehopse may die, of course, in spite of all that is done, but it will be a satisfac- tion in - as a. of his death to feel that all has been done that was possible. -F§”fr;fer§'mz mu cm‘etfia'g“ 'flfi'fi‘er and orchard grass, two fodders than can be cut togethern'stand"vizfserwtheym' fit for the n'mwer. Both of these soon turn to woody that, which is‘about as digestible as splint- em uan a. chestnut rail.“ Pla'n ahead so as to drop everything and attack the orchard grass as monas~vheabloom fi|ls~anduthe clov- er When half the head begins to brown. or carbonaceous .sort. Suchjgygned pork is not the‘thing to eat. Whenzhogs are fed all the corn meal they.will eat, oue‘third of it is Wasted. I‘Lfarrilérs do not believe this get a. microscope and examine the excreta, and see bhe corn meal iri 'i‘t undigested. It canalso based! with phe simple magnifier of common sense. , . N ‘ v“hen hogs have rthe run of a field, it is rarely th'e ease th‘utz they will‘get so fever. ish as to be foundered all over, but they v‘oftenxvrgeb'quitestifii u Themm should be mixed with bran or oats. and only half of the bulk of the food shnuldnlgéfiof the corn If the women and children are to share in the use and care of gthe horse, nothing vi- cious should be tolerated. If sound Md previously well cared for, a. horse eight, ten, and twelve years old, may be bought with no fear of disability on account of old age. Mr. J ohn Russell, who recently delivered I. series of lectures in Boston, on the_csre of the horse‘said‘ that “ old wine, old friends and old horses " and by that meaning those from eight to fourtéenâ€"“ should always be preferred to young ones.” The horse does not come to maturity as early as some think as the record of ‘the trotting horse of America shows. '- A- horse ten years old, that has no defect; _of body or limb, is prac- tically safe from the ordinary horse disease. So far ashoutwgrd appegxrbnce, color, etc., are concerne , no general direction can be given. but if tbe‘buyer is inexperienced, it is better to go to some reliable dealer,'sta.t- ing what is‘desired, and the amount of money to be ’ pfive‘n. An‘ honest horse jockey in some people‘s minds is an anomaly, but many such may be found: ' Among the good points to be noticed in the sé‘ection of the family horse, docility gydflentlenefl mpntfigkepfi well in» from. A SIMPLE TALE, m‘ Two Am. [Actili'iuvtl Dear grandmammf, I write to say, ‘ (And‘you’ll be 3 ad I know), ' That I am coming, Saturday. To spend a week or so. I’m coming, too, without mamma ; You know I-’m ‘eight years old 1 And you will see how good I’ll be. Todoaslmn to1d I ['11 help you Iota about your work~ There’s so much I can do~â€" ‘ I'll weed the garden. hunt for eggs, And feed the chickens, too. And ‘mdybe I will he so good A Ygufiu kwgmamare 1.111 ml] .u-.. .. w...» mac mu um .V 0r, better‘a‘hll. perhaps you‘ll say '[ ammo} go homeiahall 1 may, giuhqmmmi, fume don’e’mrgez To. meet. me at the grain ! For I'll be sure to cbme~uulees I: sliould ‘cloud up and rain 1 Dear inamma. ‘please put on your things And take the next express; I want to go back home againâ€" l‘m very sick. I guess! My gradma’s very good to me” But grandma isn't you ; And I forgot when I came here, [’11 got to sleep here, too I last night I cried myself to sleep, I wanted you so bad ! To-dny I cannot play or eat, I feel so very and. Please, magnum, (sigma, 10! I don't see' How I can bear to wait I » You'llflnd 11w with my hat and suit, Out by the garden pate. And gnndmn will not care a bit It you should come I know ; Because I’m your own little girl, And I do love you sol [,4 ct: SecoridJ EST XCUSE FOR E. j AVA 31 INCE. “ Ju:t‘whkat I need.” she said, “but I‘ve been dolng without because I wanted to economize ; but I’m sure Charles couldn’t s'ay anything if I bought a little when I've swed'five whole dollars."¢ So she bought “ a. littlév” for $1.75. Then she got “ the greatest kind of a bargain” in remqants of Freqqh gingham _f n: | Mrs. heme convinced the «other day that tfitrenchglint Was absolutely neces- saf‘y inh'e‘rhnusg g): penggs., ‘ Before reaching her husband’s oflice with the cheering news of her economy she had haught four yards of lace, three ot in‘tertion, a. pound of candy, two collars and a air of cufl’s,‘ a pair of slippers, two pairs 0 hose, handkerchiefa, three yards of lawn, a fan, a. bunch of roses, another pair of gloves, and six linen handkerchiefs and two neckties for Mr. Bixby. I“ ‘ ~ “v Business is dun,” she srid, “and I must make ounwhms..a&_vlighh.ss possible. Poor husband is quite worried over our affairs. Now, how can I save or $10 and show Mr. Bixby that'wbmen can be economical if necessary? I know,” she said suddenly in the joyful tone” of one who has 33, happy thoughtl‘ "I will do without the 'hat I in- tended getting to wear with my new gray suit, 1 can y 8.x- my blnfck impbrtéd 'st'i‘aw with it very w 11, 'nnd I' will, too. ‘I just must learn to economize.” “ Grekt sale of embroidery,” she read on a. flaringvplgicarg a. mglpeqt late_r_. “ 1 never would hgveubought; it,” she said to herself. “ butJ'e was so cheap, and then I’d_sgved five‘ dollgrs this merging: Then al'le repaired to Bixby‘s office with .the tale of her economy, and ended by say- mg: ‘ » r Then she~puttm her hat and wentflown town, so elated over her “clear suvipg of five whole dollars” that she intended walk- ing home with Mr. Bixby at noon and tell- ing him all abau't; it?” “ I‘wonder n‘ w,” she said, as she stopp- ed ‘before thEWmdows of a glove store, “ I wonder if I couldn’t afford a new pair of thoSe tin ki'dv'glov‘e'sl with stitching on the back I really nesflwthem, and I’ve paved 8.} Bygoibg without my hac‘soâ€"Yes .l’ll get thgn ; the37 cost dgl'yfil" ' Ten min'ute's latex 'she stood before the ribbhn ccunter in a. dry goods st‘oi-e, “'Hmis ribbon is really very cheap," she was saying to hgrgelf, “and I need a lot of ribb0n awfully; I wonder if I could afford it today. Let me see, Iâ€"oh, of course I can after saving $5 onrthat hat.” 7‘ And here’s afew little things I thought I could afford after saving so much by going Wiihogt my h_at.’:' _ " See here, Sally, don‘t you economize any more. You‘ll break the sure if you do. You’ve got $l6 68 worth of things already out of that‘SE, andâ€"aâ€" ~ - v And she boughc ten yards of ribbon at 25 cents a. yard. . Bixby agked a} {yr questions, made a. rapid calculation, and said in an utterly heartless tone : ' ‘ “You‘re jtist too mean for anything Charley Bixby l"~ ' EGGS CUBuIED.â€".â€"Cut some hard-boiled eggs in halves; put 03" all the white end sufficiently to make them stand upright; pour' some cuiry'sauce aropnd them. BATTER AND Examâ€"Make a batter, put equal quantities bf batter and of fruit, such as apples, gooseberries, damsons, currants, plums; if apples, cut in quarters, sprinkle with sugar and boil in a. basin, or bake in an oven about one hour or more, according to size. ' ‘ Eucs POACBED IN GRAVY.â€"P0ach the eggs in gravy instead of water; serve them in their gfaV'y if clear, or peach them in water and. serve them with gravy poured round. EGGS AND SPINACH.-â€"Boil some spinach, and when placed in a. dish place some poach« ed eggs on the top, or hard-boiled eggs (the shells being removed) cuts into halve: ; press the halves of the hard-boiled eggs into the spinach to make them stand on end. PLAIN. FRUIT CAKEâ€"Half a. pound of raisins, half opoupd of currents, one cup of butter well beaten soft. one cup of white sugar, one cup of milk, three cups of flour, three eggs, and three tablespoonqu of bok» ing powder; paper a dfib, and bake one hour. EGG SAUCE.â€"~1\T&ke some butter sauce, and, if for fish, use the fish stack for the sauce.‘ Cut'up some hard-boiled eggs into little pieces and warm them up in the sauce: The eggs should be out up very fine but not quite minced. ~ BREAD OMELET.â€"Put into a stewana teacupful of bread crumbs, one 'cupfulof cream, a tablespoonful of butter, and a sprinkle of salt and pepper. When the bread has absorbed the cream break in four or five eggs, beat them a little with the mixture and fry like a plain omelet. A BUTTER, T0 REFINE.~â€"M81t fresh butter and let it simmer gently over a. slow hot plate until it is clear, and the whey has fal- len to the bottom ; then take it off the Hot-- plate and let it: cool, so that the sediment may fall to the bottom, and mix with the scum; pk'un and pour into pots for use. HAM 0R SAUSAGE OMELET.â€"Chop very, fine one cup (or more) of cold ham or sau- sage, add eight well~beaten eggs, 3. sprinkle of salt and~pepper; heat very hot two table- spoonfuls of butter in a. frying-pan or spider, pour in the omelet, 81nd fry and roll like a plain omelet. This Is very nice for break- fast. ' BREAD AND BUTTER PUDQING.~Cut two French rolls in thin slices, Well‘ buttered; spri‘nkle'Well with currauts. Beat up three eggs and mix with a. quart of milk. Sweeter; to taste; can' be flavored with lemon or other essence. Pour :’this over the bread and let it soak for an. hour. LEG or Murray WITH CAULIFLOWER.â€"â€" Boil a leg of muttona I’Anglaise, and put it upon a dish for table, then arrange the cauliflowers round it, having first blanched and afterwards ‘boiled them in another waâ€" ter, with a. piece of butter and salt; lastly pour over them a. good saucewmade with cullis, a slice of butter, salt, and coarse pep. per, and thickened over the fire. When you serve, add a little vinegar. EGGS sz'ILnED.â€"â€"Qut some hard-boiled eggs, say halté dozen, into halves; remove the yolks and‘ ‘cnt the end ofl‘ each white end, so that it will stand upright; pound the yolks in a. basin with some butter until they are smooth and moist enough tobe formed into shape; add a dessertspoon- HOUSE [10 LI). KITCHEN RECIPES ml of anchovy sauce, and a. aaltspoonfpl of cayenne pepper ; 'fill the cups with this mix- ture and pile it up, These can be eater: hot or cold, blffi are. We think,‘best cold. 'This is an excellent supper dish. LEG F Murray ‘wmt GHERKINS â€"Put a leg of§gtton fito a. saucepan just large enough oca'ntalm'it, with a. little stock or water, a. bunch of parsley and green onions, a‘c‘lo‘ve'of garlic," thyme, bay leaves, basil, two onions, two carrots, 9. parsnip, salt, and pepper; when the mutton is done strain off the sauce, akimming and reducing to a. thick jelly. Put this over the mutton, andgerve in the same dish a ragout of gherâ€" kins, made by cutting some gherkins into two qr three‘pieces (according to their size). parboiling them a minute or two to take off their acidity, and putting them into a. thick fiflékce Lm or Murray, Burma-1 arrl a. log of mutton with bacon and anchovies, tie it with pack thread, and put it into a. pot just large enough to contain it with a. pint of water and as much stock; when it boils add obunch of parsley and green onions, halfa clo've’of garlic, three shallots, two clove§,'t\vo'6nions, & carrot and a. parsnip. \Vhen the meat is done strain off the broth, skim it,., andflet fl: femkin . upon the fire till reduced to a. strong gravy en glacé, pour this over the mutton, detaching what may remain in the stewpan by the addition of a few spoonfuls of stock, or (if you have any) of cullis; serve it, when strained, over the mutton. ' LIGHT CREAM.â€"Put a. pint and a. half of milk into a. stewpan with some sugar, 8. bit of lemon peel, and some orange flower wa- ter; let the whole boil together and con- sume to one half ; then take it off the fire, and let it cool ; in the meantime heat up a. teaspoonfui of flour with the yolks of six eggs (keeping the whites apart), and gradu- ally mix the yolks with the cream ; strain the cream throngh a sieve, and set the ves- sel which contains it in some boiling water over the fire ; when the cream is set take it out of the bafn‘marie, beat up the whites of eggs to nfroth, add to them some fine sugar and cover the cream with the whites of eggs in the form his game ;_figally bakeiit under a. lid that. will admit of fire 'at the top ; let the hear. be moderate and serve the cream of a. fine color. HINTS T0 HOUSEKEEPERS. Flannels should be dried in the shade, and, if possible ironed while damp. To bext whites of eggs quickly add a. pinch of salt ; salt cools and cold eggs froth rapidly. 1f baby throws up his milk use barley or rice-Waiter, with enough cream to make the food nutritious. Keep salemtus in a. glass bottle or vjar tightly corked. The mixture of the yo'k of an egg and glycerine is said to be an excellent remedy forbums. Put equal parts of each into a bottle and keep tightly corked. It will keep foraomeisime if put in a. cool place. Shake each time before applying. Beets are nice in mince pies when apples are scarce or dear. Boil, peel, chop flue, let stand half_a.n hour covered with sharp vinegar, and 't'hen use like apples. Strong coffee is also a nice addition. To avoid hsving greasy soups it is best to allow them to get entirely cold, then the fat can be easily skimme(1 from the top. Silver becoming black may be avoided by keeping that which is not often used in can- ton flannel bogs, with small bags about the size of a. thimble filled with'bi’ts’ of gum- camphor packed in around the articles. Sleeplessness at night is often caused by the air uf the room having become close and vitiated. If you cannot sleep and your windows are closed, try opening the win- dow. ' In many oasgl Iloep will immediaton follow. Put under the damask cloth upon the table a sub cover of thick uauton flannel, if you cannot afford the heavier table felt sold for that: purpose; or an old blanket, darned, washed end kept for this use only, will prove satisfactory. The upper cover will lie more Imoothly, look like a much better quality of napory, and keep clean a third longer than spread Lyer the bare table top: If you hxwe pieces of dry cake, instead of throwing them to the hens make alight cus- tard of eggs and milk, steam the pieces of cake and cover with the custard, or make a sour sauce, which some prefer. Keep cut flowers fresh for several days by filling a. vase with clean sand, to which should be added a liberal supply of powder- ed charcoal. Imbed‘the stems of the hou- quet in this and water occasionally. Saleratua is excellent for removing grease from woodwork that has not been painted. Spread quickly over the grease spots, moi-t- en, and after it has remained a.[ha.1f hour Wash ofl" with tepid soapsuds. Never pun milk, fat or any oily substance into the ear for the relief of pain, for they lsoon become rancid ‘and tend to incite in< flammatio'n. Simple warm waterwill answer the purpose better ‘han anything else. For mildew pour a. qunrb of boiling water on an ounce of chloride 'of lime. \Vhen it is dissolved add three quarts of cold water. In- to this put the garment; and let it soak twelve hours. If not very bad the spots‘ will come out in Ies’s'txme. Rubber rings such as are used on fruit cans often become hard and brittle. They can be restored by letting them lie; in water in which you have put a little ammonia.- Mix in"this proportion :â€"One part; ammonia and‘ twp pints Watey. Sometimes they do not need to lie hi this' more than five min» utgs, bgt frequently ghalf hour is needed to restore {he ‘glafipicity. To scour knives easily, mix a small quan- tity of baking soda with your brick-dust, and see if your knlyes do not polish better. Much of the ordinary bother of washing. lamp chimneys on the inside can be saved by using a nick with a sponge tied to the end. A nice Way to, fIrgshle‘n old-fashioned silk, making it lo'ok‘like new surah, is to sponge 33; cgnefully ‘mith strong coffee. ' While amp, laiy it wro'ng side up on an ironing board and placg pgper over it, then press with a. warm iron. Be sure the coffee is per- fectly aettlgd until cle before using. This is also good- to freshen lack, cashmere, rib- bon, and alpaca. The best treatment for slight burns is to apply cotton batting soaked with liniament made of equal parts of linseed oi] and lime SIMPLE REMEDIES. 353 09'“ be “J59? hot To cingé a. cough, roast a. lemon very care- krbesm Com: This fully Without burning it; when it is thor- Shy oughly‘lzwt, cut and squeeze into a. cup upoq GHERKINS â€"Put a, three dufiues of sugar finely powdered. Take §aucepan just large a. teasmmful whenever your cough trbubles water-3‘ ~Be careful not to break the blisters, shouldr'a'fiy form. To prevent the skin discoloring after a bruise,'tuké alittle' 'di'y's'tarch o‘r arrowroot, merely moisten it with cold water, and place in on the injured part. This is best done immediately, so as to prevent the action of the air upon the skin. W hen a. chill comés on, drink a. pint of scalding milk in which has been stirred a. spoonful (f ginger. Sweeten, it desired, build drink as hot as possible. These direc- tions were given to a. 1nd who was shaking by the Stove,‘and it broke the- chill abonce, a,ng in half an hour he was out skating. When a. chill c0! scalding milk in w spoonful (.f ginger and drink as hot. 3, Clothing which requires, disinfecting should be submitted for“ about three hours. to a temperature of 2500 in a. chamber charged with sulphuric fumes from a. large: quantity ot sulphur. The chamber should be so constructed as to prevent the fumes from passing off. No germs can stand this. A case of pwisoning by nutmeg is recorded in the British Medical Journal, in which one nutmeg had been seven by a. patient as a. curejor dviarrhws. it caused him to become giddy, stupid, and Very drowsy all next day. i‘h'e' narcotic properties of these seeds, and of others of the same natural order, do not appear' ti) be generally known, and seem worthy of investigation. An American, sightseeing in Europe, gives his mind to his work, which is to “do” the places of interest. In order to gratify his curiosity, he sometimes disregards the proprieties, and accosts the first man he meets, if he thinks him capable of serving as a. guide-book. One of these American touiists, while in gondon, heard of the famous place which Baron Rothschild is building. He went to see it, and was for- tunate enough to ’meet the master builder, who showed him over the building. After he had finished the inspection, he addressed a. portly old gentleman, Whom he saw watching the workmen, with, “Good morn- ing, sir.” The man bowed politely, without speaking. -“ I’m“ a. stranger," the American con- tinued, thinking he might be speaking to the contractor ; ‘f I’ve been looking over this building, and I should like to ask you for some information.”- “ I shall be happy to oblige you,’ said the old gentleman, and he told the Amer-- ican many interesting facts about the buildjng. -.\ .. .nu 311' w. “ I should like to Uhave a. look 3.1: him! People say he is a. gay old chap and lives 1 igb. I wish I had him in my power. I’d not let him up till he had shelled out a pile of his money.” “ The old coa .” “ I see the old cock everyi‘dayi," answer ed the old may eyeing the Aixg'eripap. ‘ _ The American rattled on, and the 016.1 gentleman laughed heartily. When there was a pause he remarked : “ Baron Roths- child had to work for his money, and de- serves to enjoy it.”_ “ Maybe '30:" said the American, “ but I reckon .he did a. heap of squeezing to get it.’ “ Can you {all me the name of that old gentleman ? ’ asked the American of a. hand- some young man who was poking at the building. “ That is Baron Rothschild.” “ Then I’ve got myself into a scrape !" exclaimed the mortifieg‘ézpergcan,‘ agd told 'the young man ' what Had oc‘curred. “That” was V‘aewkwp-rd," the young man remaikgd, after a. 113”th laugh: “'Do yBu know Baron Rothschild ?” in- qui‘rgd‘the Ameripgm. ' ’ “ I have met him several times, and I have an appointment- to' wait on him to- day.” “ Then I wish you'd say'to him that I did not know to whom I was talking this morning, or I would not have said so much ; and than he need not have been so huffish aboutvit.” “ I will do so; he will be the first to laugh at the adventure, when he hears your exglanatior. Goodrmorning.” The old man’s face flushed, as he said, winy :‘ “ I never-heard thé'kdne'aty of the hon»? pglled in guefiiqp.” A The.dld 'man’i féée grew black, and he bit his lip_, I)nt said__nothin_g. " People tell me," continued the Ameri- can, “ that the Rotlmchilds have made two fortunes. Now, I‘d like to learn the way the thing was done.” “ I can tell you,” replied the old. man, smiling. “ People jsay‘. the hinge of Roths- child made one fortune by being careful to; mind their own busiuea , and the other by letting that of others alone. Good morning, And the old gentleman left the American staring at him, and went to the ogher end‘ (if thg building.“ ' 1 ‘ “ He’s n crusty 01d cHap, He’s as cross as a bear,” continued the vexed American. “ Oh, that is only his way ; he is a. kind- hearted man, but a little eccentric,” said the young mgn. Just then 3.7 workman passed, and the American asked him the name of the young gex‘n‘tlfyuan. v “ That rwas one of the younger Roths- childs,” said the workman. The American was afraid to speak to astranger for a. week, for fear he might be a Rothschild. “ Didn’t you? Well, to tell the truth, neither have I. But I would not; be am:- pri_s_ed if gm righfltmfter allz". The London correspondent of the New York Tribune says :â€"“Me.ny of hisadminra will be sorry and ,qurprieed to hear that Ben Stopford Brooke is ‘ Reverend ’ no longer, He has gone through the legal form which enables him to drop the title. Itis said that Mr. Brooke wisheeto enter parliament, and as an ordained clergyman Was disquali- fied. At the last election he was asked to stand as the Home Rule candidate for the University of London in opposition to Sir John Lubbock, but could not, as he was in holy orders.” Mr. Brook was a. clergy- man of some note in the Church of England, being at one time one of the Queen’s chap- lains. But it was our impression that he had withdrawn from that church, and was preaching to a Unitarian congregation at the time of the “ last election ” in Eng. land. 0 1! I sfippqse you _ha.ve ‘seen Rothschild, y saizlnthe A'merican. Which one 7" An Inquisitive American.