78 
THE YOUNG SCIENTIST. 
It will be noticed that the table is made 
on the same scale as that used in building 
the house, and the other pieces of furni- 
ture that follow will be built on that scale 
also. 
A good height for a dining table is 
about 2 feet, 85 inches. The one described 
will, when finished, represent a height of 
2 feet nine inches, or, by actual measure- 
ment, two inches and nine-twelfths, which, 
according to our scale of one inch to the 
foot would represent a table two feet nine 
inches high, by six feet long and three 
feet wide. 
In making the chairs, each side of Fig. 
38 should be cut out of one piece, and the 
cross pieces on the front, back and seat 
should be tenoned, and fit into mortises 
in the side pieces and legs. Small chairs 
like this may be sawed out of the solid, 
but this requires a larger saw than the 
one Ered and Ellwood now possess. 
The rocking-chair. Fig. 39, should have 
the back and two legs cut out of one 
piece, the seat out of another, and one 
front leg, rail, and one rocker out of an- 
other. The scrolls forming the arms and 
the one front rail, are cut from separate 
pieces. The back legs are tenoned into 
the rockers, and the front legs are ten- 
oned into the seat ; the front rail is also 
tenoned into the front legs. The scrolls 
or arms are glued on and bradded; the 
back legs are also bradded and glued to 
the seat. 
The camp chair, Fig. 40, requires no ex- 
planation ; the construction is so simple 
that the boys found no difficulty whatever 
in making one. A few straight strips 'of 
walnut half an inch wide, and less than 
a quarter of an inch thick, were used 
for the frame, and a narrow strip of 
flowered silk was used for the seat and 
back ; this was glued to the strips where 
necessary. 
Eighteen inches is the height to make a 
chair seat, from the floor, and the height 
of a back should be about two feet ten 
inches. This would make our chairs one 
and a half inches high to the top of seats, 
and two inches and flve-eighths to the top 
of backs. These sizes make the chairs in 
the same proportion as the house. 
An Old Cement Revived. 
]l/rANY years ago it used to be a practice 
amongst housewives to mend broken 
china and crockery ware very thoroughly 
and in a very simple manner. The plan 
has fallen into disuse, and although it is 
mentioned in one or two books, we know 
of no case in which it is described, and it 
is years since we met any person who is 
familiar with it. 
The plan is simply to bind the broken 
surfaces firmly together, and boil the 
article in skim-milk. We have seen cups, 
plates, bowls, and other articles which 
seemed to be beyond all possibility of 
being repaired, mended in this way, so as 
to be almost as good as new, the joints 
being very strqng and almost invisible. 
The secret of success seems to lie in 
binding the parts firmly together, and 
boiling for a sufficient length of time. 
The tying together of the pieces of a 
round cup or bowl is not a very simple 
matter, but it can be done by going the 
right way to work. First, arrange the 
parts in their proper positions, and, if a 
bowl, set it mouth down, as the pieces 
will keep their arrangement best in this 
position. Then wind stout tape round the 
article, so as to hold the pieces together. 
Tape is far better than twine, and some 
pieces should be kept for this purpose. 
It is easy to draw the tape tight until 
we come to tie the ends, and then special 
devices must be used. When sufficient 
tape has been wound round the article, 
let one person hold it from slipping, 
by pressing a finger firmly on each 
end, and then let another person tie 
the ends in a firm knot, but leaving 
the tape so loose from the article that 
a pencil or stout skewer may be passed 
under it. Then by twisting the skewer 
the tape is tightened in the same way 
that a surgeon compresses an artery 
with his tourniquet, and by passing the 
fingers over the tape, and smoothing it 
forward toward the ends, all the pieces 
may be pressed together with a firmness 
that cannot be obtained in any other way. 
The article should now be placed in a 
pan of cold milk (skim-milk is the best 
and cheapest), which should be gradually 
