roses — essence, attar, otto, or, as it is sometimes 

 called, butter of roses — is the most celebrated of 

 all the different preparations from this flower, 

 and forms an object of commerce on the coast of 

 Barbary, in Syria, in Persia, in India, and in vari- 

 ous parts of the East. In England it is usually 

 called otto of roses, a corruption of the word 

 " attar," which, in Arabic, signifies perfume. 

 This essence has the consistence of butter, and 

 only becomes liquid in the warmest weather; it 

 is preserved in small flasks, and is so powerful 

 that touching it with the point of a pin will bring 

 away enough to scent a pocket-handkerchief for 

 two or three days. The essence is still procured 

 almost in the same manner by which it was first 

 discovered by the mother-in-law of the Great 

 Mogul, in the year 1612, viz., by collecting the 

 drops of oil which float on the surface of vessels 

 filled with rose-water when exposed to a strong 

 heat, and then congealing it by cold. Honey of 

 roses is made by beating up fresh rose leaves 

 with a small quantity of boiling water ; and after 

 filtering the mass, boiling the pure liquor with 

 honey. This was formerly much in use for 

 ulcers in the mouth, and for sore throats. Oil 

 of roses is obtained by bruising fresh rose petals, 

 mixing with them four times their weight of 

 olive oil, and leaving them in a sand heat for two 

 days. If the red liose de Provins be used, the 

 oil is said to imbibe no odor, but if the petals of 

 pale roses be employed, it becomes perfumed. The 

 oil is chiefly used for the hair, and is generally 

 sold in perfumers' shops, both in France and 

 England, under the name of L'Huile Antique de 

 Rose. — Such are some few of the honors accorded 

 to one of our most cherished of flowers. I can 

 hardly agree with those who say that " by any 

 other name it would smell as sweet" — Juliana. 



Milk : Cream ; Cheese. — Cream cannot rise 

 through a great depth of milk. If milk is 

 therefore desired to retain its cream for a time, 

 it should be put into a deep narrow dish. If it 

 be desired to free it most completely of cream, it 

 should be poured into a broad flat dish, not much 

 exceeding one inch in depth. The evolution of 

 cream is facilitated by a rise, and retarded by a 

 depression of temperature. In wet and cold 

 weather, the milk is less rich than in dry and 

 warm; and on that account more cheese is ob- 

 tained in cold than in warm, though not in 

 thundery weather. The season has its effects. 

 Milk in the spring, is supposed to be the best for 

 calves ; in summer, it is best suited for cheese ; 

 and in autumn, the butter keeps better than that 

 of summer. Cows less frequently milked than 

 others, give rich milk, and consequently much 

 better. The morning's milk is richer than the 

 evening's. The last drawn milk of each milk- 

 ing, at all times and seasons, is richer than the 

 first drawn, which is the poorest. — Dorothy. 



Insects and Arachnids ; or Spiders. — The 

 difference between these two several tribes, is as 

 follows: — In the insect, properly so called, the 

 body is naturally divided into three principal 

 portions, the head, the thorax, and the abdomen, 

 all of which, especially the two former, are so 

 connected as to permit them to move freely on 

 each other; but in the Arachnidan the head is 



firmly consolidated with the thoracic portion of 

 the body, so'^that the two together constitute but 

 one broad piece, named by entomological writers 

 cephale-thorax. Insects are, in their perfect 

 state, for the most part provided with wings; 

 but among the Arachnidans these organs are 

 invariably deficient; the former, likewise, un- 

 dergo, during their preparatory states, a series of 

 metamorphoses by which their form is completely 

 changed, whilst the latter simply moult their 

 skins, remaining throughout their lives in pretty 

 nearly the same condition. The organs of the 

 senses are likewise very differently constructed in 

 the two classes — the compound eyes of the 

 insects, with their numerous facets, are replaced 

 in the Arachnidans by a small number of simple 

 ocelli, variously disposed, and the antennae, which 

 in insects are evidently the seat of such delicate 

 sensations, are here doubtfully represented by 

 two jointed organs, terminated by a pair of 

 forceps of variable structure, to which the names 

 chelicera and antennae -pincers are applied by 

 naturalists. The Arachnidans likewise differ 

 from the insects in the structure of their mouths, 

 in the arrangement of their respiratory and cir- 

 culatory apparatus, and in the number of their 

 legs. — Rymer Jones. 



A " Settler" for Insects in Flower Gardens. — 

 When plants or flowers, Mr. Editor, are at- 

 tacked by insects, the following, which is in no 

 respect injurious to any plant, will be found an 

 effectual remedy: — To six quarts of soft water, 

 add half a pound of black soap, and a quarter 

 of a pint of turpentine. Apply this to the stems, 

 with an ordinary paint-brush. — Anna. 



Curious Specimens of a Skeleton Cat and Rat. 

 — There have just been found, Mr. Editor, by 

 some men whilst working in Gerard' s-Hall-crypt 

 (behind some brickwork), the skeletons of a cat 

 and rat. They are now in the possession of Mr. 

 Kent, landlord of the Old Red Lion tavern, 

 Basing-lane, City. From the position in which 

 they were found it is evident that the cat, which 

 is of a very large species, had suffered the pain- 

 ful death of starvation in pursuing the rat, which 

 is firmly held in its mouth. The frames of the 

 cat and rat are most perfect, although supposed 

 to have lain in their places of sepulture some four 

 or five hundred years, the " smellers " being as 

 complete as when living. Several antiquaries, 

 who have viewed the skeleton of the cat, main- 

 tain it to be one of the Persian breed; others, of 

 the old English tabby. — W. J. 



On Fattening Animals with Tallow Greaves. — 

 I would strongly recommend to your numerous 

 subscribers, tallow greaves in feeding pigs. This 

 description of food may appear objectionable 

 on the ground of rendering the pork rank, but 

 I have not found it to be so when a fair por- 

 tion of corn food of some description has been 

 used in conjunction. What the effect of greaves 

 might be on the pork, if pigs were confined 

 exclusively to them as an article of diet, I am 

 not prepared to say. But we must not forget 

 that nature uses her own chemistry in the pro- 

 cess of assimilation, taking one body and re- 

 jecting the other. Moreover it is not to be 



