1868. 



NEW ENGLAND FAEMER. 



639 



pour over them hot vinegar, three times ; add 

 to one quart of vinegar one pound of sugar ; 

 heat the syrup and pour it over the fruit ; 

 cover tight and keep the peaches under the 

 syrup ; examine often, and keep them in a 

 cool place ; if the fruit is very hard, after 

 being scalded, set the bottles in the bath un- 

 til heated through. 



Apple Melange. — The following prepara- 

 tions, in which apples are the principal ingre- 

 dients, make excellent dessert : — 



Apple- Snow. — Put twelve good tart apples 

 in cold water, and set them over the fire ; 

 ■when soft, drain the water, strip the skins off 

 the apples, core them, aud lay them in a deep 

 dish. Beat the whites of twelve eggs to a 

 stiff froth ; put half a pound of finely-pow- 

 dered white sugar to the apples ; beat them to 

 a stiff froth, and add the beaten eggs. Beat 

 the whole to a stiff snow : then turn it into a 

 dessert-dish, and ornament it with myrtle or 

 box. 



A Delicious Dish cf Apples. — Take two 

 pounds of apples, pare and core them, slice 

 them into a pan ; add one pound loaf-sugar, 

 the juice of three lemons, and the grated rind 

 of one. Let these boil about two hours. 

 Turn it into a mould, and serve it with thick 

 custard or cream. 



Apple-Pudding.— Pare and stew three pints 

 of apples ; mash them, and add four eggs, a 

 quarter of a pound of butter, sugar and nut- 

 meg, or grated lemon. Bake it on short 

 crust. — Oermantown Telegraph. 



Pickle Chow-Chow. — Two quarts green 

 tomatoes, two quarts white onions, two quarts 

 pickling beans, one dozen green cucumbers, 

 one dozen green peppers, one large or two 

 small heads of cabbage. Chop all fine ; 

 sprinkle a teacup of salt over it, and let it 

 stand over night. Next morning pour off the 

 brine, season with two tablespoons of ground 

 mustard, two tablespoons celery seed, two of 

 black pepper, one half tablespoon of cayenne, 

 two of ground cloves, two of turmeric, two of 

 curry powder. Cover the mixture with the 

 best of vinegar, with a cup of biown sugar. 

 Boil two hours slowly, continually stirring. 

 When cooked, add two tablespoons of salad 

 oil, while the mixture is hot. 



DBESS IN KEIiATIOMT TO FIQUBB. 



In adapting the dress to the shape and size 

 of the wearer, a certain knowledge of draw- 

 ing, and of the proper proportions of the 

 figure is, of course, the chief help. There 

 are, however, a few well ascertained rules 

 which may safely be taught. One, for in- 

 stance, is that transverse shapes generally 

 tend to lessen height and increase breadth, 

 while longitudinal forms have the opposite ef- 

 fect. Another well-known rule (which I be- 

 lieve is easily explained by a reference to 



optical science) is the tendency of light colors 

 to increase the apparent size, and vice versa. 

 People of more than average size should be 

 cautious about wearing white or very light 

 colors for this reason, although it must always 

 be remembered that proportion and color im- 

 press the eye so much more sensibly than 

 mere scale that this rule is a very subordinate 

 one, and only to be applied after those more 

 important subjects have been thoroughly con- 

 sidered. It should, however, be remembered 

 that more than average size naturally involves 

 a certain degree of conspicuousness, which 

 makes any peculiarity of dress doubly unde- 

 sirable in such cases. A small person may 

 wear with impunity both colors and shapes, 

 which would be inexcusably striking on a large 

 figure. Nothmg goes so far to redeem un- 

 usual size as complete repose both ia form 

 and color. Much trimming, loose ends and 

 streamers, frills, and furbelows, and caprices 

 of all kinds are apt to become intolerable 

 when magnified, while on a small scale they 

 may please, by a certain fluttering airiness 

 which is in keeping with the impression of a 

 tiny creature. But here also proportion may 

 almost reverse the effect of sjiale. A short 

 heavy figure may even more imperatively 

 need quietness in dress than one of twice its 

 actual volume which has run up into slender- 

 ness. And this naturally leads me to the 

 second respect in which dress should be 

 adapted to the wearer, namely, character ; 

 which, indeed, is scarcely separable from the 

 form on which it is increased, and according 

 to which such questions as the last should 

 mainly be decided. — Vornhill Magazine. 



THE CHEMISTKY OF FUBNITUKE. 



Young housekeepers do not always under- 

 stand the theory of the chemical and mechan- 

 ical action of different substances on articles 

 of furniture. The substances from which fur- 

 niture is chiefly exposed to injury are water, 

 oils, alcohols, and acids. Acids act on mar- 

 ble. Marble is itself composed of carbonate 

 of lime ; that is, it is a compound of carbonic 

 acid and lime. Now, the carbonic acid has a 

 comparatively weak afllnity for lime, and most 

 other acids will prevail over it and take its 

 place when brought in contact with it, thus 

 destroying the texture of the stone, liberating 

 the carbonic acid, and leaving nitrate of lime, 

 or muriate of lime, or sulphate, or acetate of 

 lime, as the case may be, in the form of a 

 white powder, in its place. But oils, alcohols, 

 and water produce no effect on marbl^. All 

 varnished or polished surfaces of wood on the 

 other hand, while not injured tssually by acids, 

 are attacked by alcohol. Varnishes are com- 

 posed of different gums and resins, which are 

 generally soluble in alcohol. Many of them 

 are made by dissolving the material in alcohol 

 so as to liquify them, and then, when they are 

 applied, the alcohol evaporates, leaving the 



