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Raspberry Relish

-To each pint of berry juice add one pound of sugar. Let it stand over night; next morning boil ten minutes, and bottle for use. it stand over night; next morning boil ten minutes, and bottle for use.

PARCHED RICE. -Cook in custard -kettle a half cup parched rice in one pint boiling salted water; when done serve with cream and sugar. boiling salted water ; when done serve with cream and sugar.

ALUM WHEY.-Mix half ounce powdered alum with one pint sweet milk, strain and add sugar and nutmeg; it is good in hemorrhages, and sometimes for colic. and add sugar and nutmeg; it is good in hemorrhages, and sometimes for colic.

SAGO CUSTARD.-Soak two table-spoons sago in a tumbler of water an hour or more, then boil in same water until clear, and add a tumbler of sweet more, then boil in same water until clear, and add a tumbler of sweet milk; when it boils, add sugar to taste, then a beaten egg and flavoring. BAKED MILK.- Bake two quarts milk for eight or ten hours in a moderate oven, in a jar covered with writing paper, tied down. It will then be as , in a jar covered with writing paper, tied down. It will then be as thick as cream, and may be used by weak persons.

BUTTER-MILK STEW. -Boil one pint butter-milk, add small lump butter, and sugar. sweeten to taste. Some add a tea-spoon of ginger and honey instead of sweeten to taste. Some add a tea-spoon of ginger and honey instead of sugar.

CHICKEN BROTH. -Take the first and second joints of a chicken, boil in one pepper. quart of water till very tender, and season with a very little salt and quart of water till very tender, and season with a very little salt and pepper.

EGG GRUEL.-Beat the yolk of an egg with a table-spoon of sugar, beating the white separately; add a tea-cup of boiling water to the yolk, then stir in white separately; add a tea-cup of boiling water to the yolk, then stir in the white, and add any seasoning; good for a cold.

TAMARIND WHEY.-Mix an ounce of tamarind pulp with a pint of milk, strain and sweeten. Or, simply stir a table-spoon of tamarinds into a pint of water. and sweeten. Or, simply stir a table-spoon of tamarinds into a pint of water.

TO REMOVE GREASE FROM BROTHS FOR THE SICK.- After pouring in dish, pass clean white wrapping-paper quickly over the top of broth, using sevclean white wrapping -paper quickly over the top of broth, using several pieces, till all grease is removed.

SASSAFRAS DRINK. -Take the pith of sassafras boughs, break in small pieces and let soak in cold water till the water becomes glutinous. This is and let soak in cold water till the water becomes glutinous. This is good nourishment, and much relished.

PEARLED WHEAT PUDDING. -One pint of wheat, one half gallon new milk, sweeten and flavor to taste, bake one hour. This is a delicious and simple pudding.

RAW BEEF.-Chop fresh, lean beef (the best steak or roast) very fine, sprinkle with salt and pepper, and put between thin slices of Graham or Graham or white buttered-bread. This is a very nutritious diet. RAW BEEF TEA. -Cut up lean, fresh meat, soak eight or ten hours in a small quantity of cold water. This is good after severe cases of typhoid fever.

A SELF-HOLDER FOR A SPOON.-In dropping medicine into a spoon, place the handle between the leaves of a closed book lying on the table, and then both hands may be used in dropping the mixture.

SEA-MOSS FARINE. -Dessert-spoon of sea-moss farine, quart boiling water; steep a few minutes, sweeten and flavor with lemon (leaving out rinds) .

This is a very pleasant drink and is good for colds. JELLICE.-One-half tea-spoon of currant, lemon or cranberry jelly put into a goblet, beat well with two table-spoons water, fill up with ice-water, and you have a refreshing drink for a fever patient.

FEVER DRINK. Pour cold water on wheat bran, let boil half an hour, strain and add sugar and lemon-juice. Pour boiling water on flax-seed, let stand till it is ropy, pour into hot lemonade and drink. BARLEY WATER. - Add two ounces pearl barley to half pint boiling water; let simmer five minutes, drain and add two quarts boiling water; add two ounces sliced figs, and two ounces stoned raisins; boil until reduced to a quart; strain for drink. دو BEEF-TEA SOUP. -To one pint of "beef essence (made in a bottle as directed in recipe on a succeeding page), quite hot, add a tea-cup of the best cream, well heated, into which the yolk of a fresh egg has been previously stirred, mix carefully together, and season slightly, and serve. TO PREVENT WEARING THROUGH THE SKIN WHEN BED-RIDDEN. - Apply to tender parts of the body with a feather, a mixture made by beating to a strong froth, the white of an egg, dropping in while beating two tea-spoons spirits of wine. Bottle for use.

TO DROP MEDICINE. - Shake the bottle so as to moisten the cork. With the wet end of the cork moisten the edges of the mouth of the bottle, then, holding the cork under the mouth, let the fluid pass over the cork in dropping. VEGETABLE SOUP. -Two tomatoes, two potatoes, two onions, and one tablespoon rice; boil the whole in one quart of water for one hour, season with salt, dip dry toast in this till quite soft, and eat; this may be used when animal food is not allowed.

CURRANT SHRUB. - Make the same as jelly, but boil only ten minutes; when cool, bottle and cork tight, (see directions for canned fruits). Raspberry, strawberry and blackberry shrubs are made in the same way; when used, , put in two-thirds ice-water.

OAT-MEAL BLANC-MANGE. - A delicious blanc-mange is made by stirring two heaping table-spoons of oat-meal into a little cold water, then stir with a quart of boiling milk, flavor and pour into molds to cool, when cream or jelly may be eaten with it.

MULLED BUTTERMILK. - Put on good od buttermilk, and when it boils, add the well-beaten yolk of an egg. Let boil up and serve. Or, stir into boiling buttermilk thickening made of cold buttermilk and flour. This is excellent for convalescing patients.

OAT-MEAL GRUEL.-Put two heaping table-spoons oat-meal in one quart cold water, stir till it commences to boil, then cook one hour, stirring occasionally ; do not let it scorch; season with salt, sugar, and any spice desired. For infants and very sick patients it must be strained, and not salted. BROILED CHICKEN, QUAIL, SQUIRREL OR WOODCOCK.-Any of these must be tender. Take the breast of the first two, or the thighs of the others; place on hot coals or on a broiler, turning often to prevent burning. When done, remove the burned parts, if any, season slightly with butter, pepper and salt, and serve at once.

ARROWROOT CUSTARD. - One table-spoon of arrowroot, one pint of milk, one egg, two table-spoons sugar; mix the arrowroot with a little of the cold milk; put the rest of milk on the fire and boil, and stir in the arrowroot and egg and sugar, well beaten together; scald and pour into cups to cool; any flavoring the invalid prefers may be added.

ČINNAMON TEA. - To a half-pint fresh, new milk add stick or ground cinnamon enough to flavor, and white sugar to taste; bring to boiling point, and take either warm or cold. Excellent for diarrhœa in adults or children. A few drops or a tea-spoon of brandy may be added, if the case demands.

TAPIOCA JELLY. -One half pint tapioca, one quart water, juice and some of the grated rind of a lemon; soak the tapioca for three or four hours in the water, sweeten it and boil for one hour in a custard-kettle, or until quite clear, stirring it often. When almost done, stir in the lemon, and when sufficiently cooked, pour into molds. Serve with sweetened cream. SAGO JELLY-PUDDING. -Wash thoroughly one tea-cup of sago, cook it in three pints of water fifteen or twenty minutes, till perfectly clear, add a very little salt; stir in half a jelly-glass of currant, grape or other jelly and two spoonfuls sugar. Mold and serve cold with cream and sugar; or, eat warm.

GRAHAM GEMS FOR INVALIDS. - Mix Graham flour with half milk and half water, add a little salt; beat, making the batter thin enough to pour; have the gem-pan very hot, grease it, fill as quickly as possible and return immediately to a hot oven; bake about thirty minutes. Practice will teach just the proper consistency of the batter, and the best temperature of the oven. It will not be good unless well beaten.

PANADA. Take two richest crackers, pour on boiling water, let stand a few minutes, beat up an egg, sweeten to taste, and stir all together; grate in nutmeg and add brandy or wine to suit the invalid. Or, break in a pint bowl toasted bread and pour over boiling water, adding a small lump of butter, two table-spoons wine, brandy or whisky; sweeten to taste and flavor with nutmeg or cinnamon.

RASPBERRY VINEGAR.-Pour over two quarts of raspberries in a stone jar, one quart of very best vinegar; let stand twenty-four hours, strain, and pour liquor over fresh fruit, and let stand in the same way; allow one pound sugar to a pint of juice; put into a stone jar and set in pot of boiling water one hour; skim well, put into bottles, cork and seal tight. Diluted with water this is very nice for the sick. Toasted bread may be eaten with it. RICE JELLY.-Mix one heaping table-spoon of rice-flour with cold water until it is a smooth paste, add a scant pint of boiling water, sweeten with loaf-sugar; boil until quite clear. If the jelly is intended for a patient with summer complaint, stir with a stick of cinnamon; if for one with fever, flavor with lemon juice, and mold. Rice-water is made in the same manner, by using twice the quantity of boiling water. ROYAL STRAWBERRY ACID. -Take three pounds ripe strawberries, two ounces citric acid, and one quart of water; dissolve the acid in the water, and pour it over the berries; let them stand in a cool place twenty-four hours, draw off, and pour in three pounds more of berries, and let it stand twenty-four hours. Add to the liquor its own weight of sugar, boil three or four minutes each day for three days, then cork tightly and seal. Keep in a dry and cool place.

STRAWBERRY ACID. - Dissolve five ounces tartaric acid in two quarts of water, and pour it upon twelve pounds of strawberries in a porcelain, kettle; let it simmer forty-eight hours; strain it, taking care not to bruise the fruit. To every pint of juice add one and one-half pounds of sugar and stir until dissolved, then leave it a few days. Bottle and cork lightly; if a slight fermentation takes place leave the cork out a few days. Then cork, seal and keep bottles in a cold place..

BLACKBERRY WINE. -To every gallon of bruised berries, add half a gallon of soft cold water; let stand twenty-four hours, then strain. To every gallon juice, add three pounds sugar; fill a cask and let it remain without n:oving or shaking until it has fermented, which it will have done in six weeks. Put over the mouth of the cask a thin piece of muslin. When fermentation has ceased, draw off the wine and bottle without shaking the cask. Cork and seal.

OAT-MEAL CAKES.-Take equal parts fine oat-meal and water; mix and pour into a pan about one-third of an inch deep and bake half an hour, or until crisp and slightly brown; or make half an inch thick and bake soft like a johnny-cake; or if the oven is not hot enough to bake, pour it into a frying-pan, cover it and bake it on the top of the stove, dishing it when brown on the bottom. It is not good cold. If any be left, warm it up and it is almost as good as new. OAT-MEAL PIE-CRUST. -This is made exactly like the dough for crackers; it may be rolled a very little thinner. It bakes quickly, so that care must be taken not to scorch it in cooking the contents of the pie. It is not suited for an upper crust, but does admirably for pies that require but one crust. It is just the thing for those who do not think shortened pie-crusts wholesome, and it is good enough for any one. One can eat it with as much impunity as so much oat-meal mush and fruit sauce. MUTTON BROTH.-Put two pounds of mutton and two quarts cold water to boil, add one table-spoon rice washed carefully through several waters. Let it boil till the meat will leave the bone, and the rice is cooked to a liquid mass. Take from the fire, season with a little salt; skin, if preferred. If for a patient with flux leave on all the fat (the more fat the better). This is also a nice way to make chicken broth. Take a chicken size of a quail and prepare as above.

UNCOOKED EGG. - This is quite palatable, and very strengthening, and may be prepared in a variety of ways. Break an egg into a goblet and beat thoroughly, add a tea-spoon sugar, and after beating a moment add a teaspoon or two of brandy or port wine; beat well and add as much rich milk, or part cream and milk, as there is of the mixture. Or, omit brandy and flavor with any kind of spice; or, milk need not be added, or the egg may be beaten separately, stirring in lightly the well-whipped whites at the last. CRACKED WHEAT PUDDING. - To one quart new or unskimmed milk add one-third cup cracked wheat, same of sugar (or a little more if preferred), a little salt and small piece of stick cinnamon. Place in moderate oven and bake two hours or longer. When about half done stir in the crust already formed, and it will form another sufficiently brown. When done the wheat will be very soft, and the pudding of a creamy consistency. It can be eaten hot or cold, and is nice for invalids. A handful of raisins added is considered an improvement by some. BROILED BEEFSTEAK. -Many times a small piece of "tenderloin" or "porterhouse" is more wholesome, for an invalid, than broths and teas; and with this may be served a potato, roasted in the ashes, dressed with sweet cream (or a little butter) and salt, or nicely cooked tomatoes. Have the steak from half an inch to an inch thick, broil carefully two or three minutes over hot coals, turning often with a knife and fork, so as not to pierce it. When done, put on a small dish, season slightly with salt and pepper, and a small bit of butter, garnish with the potato, and serve hot. STEWED OYSTERS. -Remove all bits of shell from a half dozen fresh, select oysters, place in a colander, pour over a tea-cup of water, drain, place liquor, drained off in a porcelain-lined sauce-pan, let come to boiling point, skim well; pour off into another heated dish, all except the last spoonful which will contain sediment and bits of shell which may have been overlooked, wipe out sauce-pan, return liquor, add oysters, let come to the boiling point, add a small lump of good butter, a tea-spoon of cracker-dust, a very little cayenne pepper and salt, and a half tea-cup fresh, sweet cream. TO MAKE KUMYSS. - Take three quarts of good, rich, sweet milk; one quart of hot water, in which dissolve one-half pint sugar; add the hot of pint sugar; add the hot water to the milk; when this mixture is lukewarm add three table-spoons of brewer's yeast; set in a moderately warm place, stir often, and, when it begins to sparkle (which will be in about one and a half hours), put it into strong bottles and cork tight; put in a cool place and in eight hours it will be ready for use. Procure a champagne tap (cost $1), and draw the best kumyss ever made.

PREPARED FLOUR FOR SUMMER COMPLAINT. - Take a double handful of flour, tie up tightly in cloth and put in a kettle of boiling water, boil from three to six hours, take out, remove the cloth, and you will have a hard, round ball. Keep in a dry, cool place, and when wanted for use, prepare by placing some sweet milk (new always preferred) to boil, and grating into the milk from the ball enough to make it as thick as you desire, stirring it just before removing from the stove with a stick of cinnamon; this gives it a pleasant flavor; put a little salt into the milk. Very good for children having summer complaint.

MILK PORRIDGE. - Place on stove in skillet one pint new sweet milk and a very little pinch of salt; when it boils have ready sifted flour, and sprinkle with one hand into the boiling milk, stirring all the while with a spoon. Keep adding flour until it is about the consistency of thick molasses; eat warm with a little butter and sugar. This is excellent for children suffering with summer complaint. Or, mix the flour with a little cold milk until a smooth paste, and then stir into the boiled milk. Or, break an egg into the dry flour and rub it with the hands until it is all in fine crumbs (size of a grain of wheat), then stir this mixture into the boiling milk.

BRAN BISCUITS. -Take cup bran (as prepared by Davis & Taylor, 24 Canal Street, Boston), five cups sifted flour; scald the bran at tea-time with half pint boiling water; when cool, pour it into the middle of the flour, add onehalf cup good yeast (or part of a yeast-cake, soaked till light), one tea-spoon salt, and two table-spoons sugar; wet with new milk into soft dough, much thicker than batter. Let it stand, covered closely, in a warm place to rise. In the morning, spoon into hot gem or patty-pans, and bake in a quick oven to a brown crust. Part of the dough may be baked in a small loaf to be eaten warm. (It can be made with water by using a little butter, but is not SO good.) Any remaining may be split for dinner or toasted for tea. OAT-MEAL WAFERS. - Use equal parts water and oat-meal, make as thin as you can shake it out on the bottom of pan, SO that when done it will not be thicker than a knife-blade anywhere, and in most places you can see daylight through it. Bake very slowly until quite dry, watching that it may not scorch. In taking out it will probably break into many fragments, but they will be delicious ones-not shapely for the table, but SO temptingly savored so temptingly savored that any delicate person who can eat at all will find them satisfying, nourishing, and easily digested-far better than the standard sick dish called gruel. As for the well folks, put your wafers out of the way if you expect to find any of them for the invalid's next meal .

BLACKBERRY CORDIAL. - Put a half bushel of blackberries in a preserving-kettle and cook until scalded through well; strain and press out all the juice; put juice in kettle with the following spices well broken up and put into a bag; one-quarter pound allspice, two ounces cinnamon-bark, two ounces cloves, and two nutmegs; add loaf-sugar, about one pound to every quart of juice or more if preferred, and cook slowly ten or fifteen minutes, remove from the fire, let cool a little, and add good pure brandy in the proportion of one pint to every three pints of juice. A smaller quantity may be made, using the same proportions. This is an excellent remedy for diarrhœa and other diseases of the bowels. GOOD TOAST.-Toast slices of bread, scrape off any blackened, charred portion; lay on a soup-plate, pour on cold milk enough to wet through, and leave half an inch or SO in depth of milk in the plate. Good milk. with a . little extra cream in it, is all the better, and a very trifle of salt improves it. Put over the toast thus prepared, an inverted large earthen bowl, or tin basin, large enough to cover it and set down upon the plate all round. Put this in a warm, not very hot, stove oven, two, three, or more hours in advance. The milk will cook and evaporate and its substance be condensed in the toast, while the cover will keep the toast moist. It is then very good without butter, though a little may be used if desired. BEEF BROTH.-Cut in small pieces one pound of good lean beef; put on in two quarts of cold water and boil slowly, keeping it well covered, one and two quarts of cold water and boil slowly, keeping it well covered, one and one-half hours; then add half a tea-cup tapioca, which has been soaked threequarters of an hour in water enough to cover, and boil half an hour longer. Some add, with the tapioca, a small bit of parsley, and a slice or two of onion. Strain before serving, seasoning slightly with pepper and salt. It is more strengthening to add, just before serving, a soft poached egg. Rice may be used instead of tapioca, straining the broth, and adding one or two table-spoons rice (soaked for a short time), and then boiling half an hour.

MEAT FOR INVALIDS. -The following method of rendering raw meat palatable to invalids is given by good authority. To 8.7 ounces of raw meat, to invalids is given by good authority. To 8.7 ounces of raw meat, from the loin, add 2.6 ounces shelled sweet almonds, .17 ounces shelled bitter almonds, and 2.8 ounces white sugar-these to be beaten together in a marble mortar to a uniform pulp, and the fibers separated by a strainer. The pulp, which has a rosy hue, and a very agreeable taste, does not at all remind one of meat, and may be kept fresh for a considerable time, even in summer, in a dry, cool place. Yolk of egg may be added to it. From this pulp, or directly from the above substance, an emulsion may be prepared which will be rendered still more nutritious by adding milk.

ARTICLES FOR THE SICK-ROOM. -A rubber bag, holding two quarts, to be one -half or three-quarters filled with hot water, and placed about the patient where needed-under head in neuralgia, around the side in liver-congestion, etc.; or can be filled with very cold water in cases needing such applications -is very flexible and agreeable, and can be used where a soap-stone or bottle would would hurt. Price, $2.00.

A pair of very long, loose stockings, knit of Saxony wool, or any soft yarn, without heels, to draw on towards morning in fever cases, or to keep patient warm when she is up; they might come half way between the knee and thigh. Every housekeeper should have a pair to be used in cases of sickness.

OAT-MEAL CRACKERS. - Wet one pint fine oat-meal with one gill water; work it a few minutes with a spoon, until you can make it up into a mass; place on a board well covered with dry oat-meal; make as compact as you can, and roll out carefully to one-sixth of an inch thick, and cut inta squares with a knife. Bake in a very slow oven, or merely scald at first; and then let them stand in the oven until they dry out. These are difficult to make up at first, but you soon learn to handle the dough and to watch oven so that they will not scorch. These are excellent for all the purposes of crackers, and if kept dry, or if packed in oat-meal, they will last good for months. This is one form of the Scotch "bannock." A rich addition is two heaping spoonsful of ground dessicated cocoanut. OLD-TIME FOOD FOR CONVALESCENTS. -Roast good potatoes in hot ashes and coals; when done, put in a coarse cloth and squeeze with the hand, and take out the inside on a plate. Put a slice of good pickled pork on a stick three or four feet long, hold before a wood fire until it cooks slightly, then dip into a pan of water and let it drip on the potato to season it; repeat until the meat is nicely cooked on one side, then turn the other, dip in water, etc. When done place on plate beside the potato, serve with a slice of toast dressed with hot water and a little vinegar and salt, or use sweet cream instead of vinegar. A cup of sage tea, made by pouring boiling water on a few leaves of sage and allowing it to stand a few minutes, served with cream and sugar, is very nice; or crust coffee, or any herb tea is good. Food prepared in this way obviates the use of butter.

BEEF-TEA.-Cut pound best lean steak in small pieces, place in glass fruitjar (a perfect one), cover tightly and set in a pot of cold water; heat gradually to boil, and continue this steadily three or four hours, until the meat is like white rags and the juice thoroughly extracted; season with very little salt, and strain through a wire strainer. Serve either warm or cold. To prevent jar toppling over, tie a string around the top part, and hang over a stick laid across the top of pot. When done, set kettle off stove and let cool before removing the jar, and in this way prevent breakage. Or, when beeftea is wanted for immediate use, place in a common pint bowl (yellow ware), add very little water, cover with saucer, and place in a moderate oven; if in danger of burning add a little more water. To make beef-tea more palatable for some patients, freeze it.

CORN-MEAL GRUEL. -Add to three pints boiling water two table-spoons cornmeal, stirred up with a little cold water; add a pinch of salt and cook twenty minutes. For very sick persons, let it settle, pour off the top, and give without other seasoning. For convalescents, toast a piece of bread nicely, and put in the gruel with one or two table-spoons sweet cream, a little sugar and ginger, or nutmeg and cinnamon. When a laxative diet is allowed this is very nourishing. Or, take a pint of meal, pour over it a quart or more of cold water, stir up, let settle a moment, and pour off the water; repeat this three times, then put the washed meal into three quarts of cold water, and place where it will boil; cook three hours, and when done add a pinch of salt. This is a very delicate way of cooking, and it may be eaten with or without other seasoning. This is an old and very valuable recipe, used thirty years ago by Dr. Davenport, of Milford Center, Ohio.

BOILED FLOUR OR FLOUR BALL. -Take one quart good flour; tie in a pudding-bag so tightly as to make a solid mass; put into a pot of boiling water early in the morning, and let boil until bedtime; take out and let dry. In the morning, peel off and throw away the thin rind of dough, and, with a , and, with a nutmeg-grater, grate down the hard dry mass into a powder. Of this from one to three tea-spoonfuls may be used, by first rubbing it into a paste with a little milk, then adding it to about a pint of milk, and, finally, by bringing the whole to just the boiling-point. Give through a nursing -bottle. For children who are costive use bran-meal or unbolted flour instead of white flour, preparing as above directed.

RICE WATER.-Wash four table-spoons of rice; put it into two quarts of water, which boil down to one quart, and then add sugar and a little nutmeg. This makes a pleasant drink. A pint or half a pint of milk added to the rice water, before it is taken from the fire, gives a nourishing food suitable for cases of diarrhea. Sago, tapioca, barley, or cracked corn can be prepared in the same manner. ORANGEADE. This is an antiseptic and anti-diarrhea remedy; try it. Take of dilute sulphuric acid, concentrated infusion of orange-peel, each, twelve drachms; of syrup of orange-peel, five fluid ounces; add two imperial gallons of water. Take a draught of a large wine-glassful. It is an excellent summer beverage for the South.

RAW BEEF FOR CHILDREN. - Take half a pound of juicy beef, free from any fat; mince it very finely; then rub it into a smooth pulp either in a mortar or with an ordinary potato-masher, and press it through a fine sieve. Spread a little out upon a plate and sprinkle over it some salt, or some sugar if the child prefers it. Give it alone or spread upon a buttered slice of stale bread. It makes an excellent food for children with dysentery Beauty and health constitute a royal inheritance. The child born with such a heritage, and brought up by a mother who has the good sense to discard soothing syrups, narcotics and cordials, and carefully trains up to cleanly habits, proper exercise, plenty of air and sunshine, and wholesome food, starts in life with a capital that will in the long run tip the balance against the largest fortune in dollars. To keep health and beauty, or to restore it when lost, it is necessary to observe the laws of health, discarding quackery and panaceas of all kinds as superstitions, and inventions of the devil. Pure air and plenty of it, free sunshine and plenty of it, are better restoratives than all the patent medicines under the sun. Too often the doctor brings the medicine only to have the medicine bring the doctor again. The sunlight will give a lady's cheek a fresher tinge and a more delicate complexion than all the French powders and rouge in Paris. FOR THE HAIR. - Wash in cold sage-tea.

CAMPHOR-put in drawers or trunks will keep away mice. THE NECK.-Too tight collars and neckerchiefs are apt to produce permanent swelling of the throat. swelling of the throat.

COCOA BUTTER. - Apply, at night, to face and hands, and wash off in the morning. This is excellent for the skin, and keeps it soft and clear. . This is excellent for the skin, and keeps it soft and clear. TO CLEAN LIGHT KIDS.-Put the glove on the hand, and rub thoroughly with white corn-meal, using a piece of cotton flannel. white cornmeal, using a piece of cotton flannel.

TO KEEP PEARLS BRILLIANT. -Keep in common, dry magnesia, instead of the cotton wool used in jewel cases, and they will never lose their brilliancy. cotton wool used in jewel cases, and they will never lose their brilliancy.