LADIES’ DEPARTMENT-BOYS' DEPARTMENT. 
323 
CctiiUs’ ^Department. 
BRUSHING- AND PRESERVING- CLOTHES. 
If woolen clothing is very dusty, hang it on a 
“ horse” or line, and beat it with a small rod or 
cane. Lay it on a clean board or table, and brush 
it well, first with a stiff brush, in order to remove 
the spots of mud, if any, and the coarsest of the 
dirt, and then with a softer one, to remove the dust 
and properly lay the nap. If the clothes are wet 
and spotted with dirt, dry them before brushing, 
and then rub out the spots with the hands. The 
hard brush should be used as little as possible, and 
then with a light hand, as it will, if roughly and 
constantly employed, soon render the garments 
threadbare. 
Should there be spots of grease or tallow on the 
clothes, hold a piece of ignited paper, a hot iron, or 
a coal of fire, directly over them, sufficiently near 
as not to scorch the cloth, and they will immedi¬ 
ately disappear by evaporation ; or, lay a piece of 
thick, brown paper over the spot, and press it with 
a hot iron. If the oil or grease stains the paper, 
put on another piece, and repeat the operation till 
it ceases to become soiled. 
After the clothes are brushed, they should be 
hung up in a clean place, free from dust; if intended 
to remain unused for some time, they should be 
laid away on the shelves of the clothes press or 
wardrobe, the place of which should always be 
in the driest situation possible, as otherwise, they 
would not only acquire an unpleasant smell, but 
gradually become mouldy and rotten. 
USEFUL RECEIPTS. 
A correspondent has furnished us with the fol¬ 
lowing household receipts :— 
To Cook Rice. —Soak your rice in salt and water 
for seven hours, and then put it in fresh water and 
boil it—only ten minutes after it begins to boil; 
then empty i't out in a colander before the fire 
until it drains and dries, when you will find a'deli¬ 
cious dish, and every grain separated, answering 
the purpose of a large number of vegetables. 
Rice Pudding. —Take half a pint of rice, six 
ounces of sugar, two quarts of milk, with a little 
salt, butter, and allspice ; put cold into a hat oven, 
and bake two and a half hours. 
Tomato Omelet. —Procure two quarts of perfectly 
ripe and fresh tomatoes, cut them carefully, and 
simmer for the space of two minutes over a tolera¬ 
bly quick fire. Cut a few onions, fine, and mix 
with them a due quantity of crumbled bread and a 
small lump of butter. When nearly done, beat up 
eight eggs, and mix them thoroughly with the mass 
by rapid stirring. In a few minutes, the dish will 
be done. 
Tomato Dumplings. —Take the skin carefully 
from the tomato without rupturing the meat. The 
process of making, cooking, and saucing is the 
same as that pursued in forming and preparing ap¬ 
ple dumplings. 
Broiled Tomatoes. —Select the largest; cut them 
in two, and broil them over a moderate fire till done. 
Add a little butter or salt, and pepper, and you have 
an excellent dish. 
To Preserve Bacon. —Make a strong ley of 
wood ashes; dip each piece of meat into it: let it 
dry; and then hang it up in the smoke house, 
where it will be free from the attack of insects or 
worms. The taste of the ley will only be per¬ 
ceived on the outside. 
Bogs’ department. 
THE HORSE KNOWN BY HIS EARS. 
' The size, position, and motion of the ears of a 
horse are important points. Those rather small 
than large, placed not too far apart, erect and quick 
in motion, indicate both breeding and spirit; and 
if a horse is in the frequent habit of carrying one 
ear forward, and the other backward, and especially 
if he does so on a journey, he will generally pos¬ 
sess both spirit and continuance. The stretching 
of the ears in contrary directions shows that he is 
attentive to everything that is passing around him, 
and while he is doing this, he cannot be much 
fatigued, nor likely soon to become so. 
It has been remarked that few horses sleep with¬ 
out pointing one ear forward and the other back¬ 
ward, in order that they may receive notice of the 
approach of objects in any direction. When horses 
or mules march in company, at night, those in front 
direct their ears forward; those in the rear direct 
them backward; and those in the middle of the 
train turn them laterally or crosswise—the whole 
seemingly thus to be actuated by one feeling which 
watches their general safety. 
The ear of the horse is one of the most beautiful 
parts about him, and by few things is the temper 
more surely indicated than by its motion. The ear 
is more intelligible even than the eye; and a per¬ 
son accustomed to the horse, can tell, by the ex¬ 
pressive motion of that organ, almost all that he 
thinks or means. When a horse lays his ears flat 
back on his neck, he most assuredly is meditating 
mischief, and the bystander should be aware of his 
heels or his teeth. In play, the ears will be laid 
back, but not so decidedly nor so long. A quick 
change in their position, and more particularly the 
expression of the eye at the time, will distinguish 
between playfulness and vice. 
The hearing of the horse is remarkably acute. 
A thousand vibrations of the air, too slight to make 
any impression on the human ear, are readily per¬ 
ceived by him. It is well known to every hunting 
man, that the cry of hounds will be recognized by 
the horse, and his ears will be erect, and he will be 
all spirit and impatience, a considerable lime before 
the rider is conscious of the least sound.— The 
Horse and His Rider. 
Gathering and Preserving Nuts. —This is 
the season for gathering and preserving chestnuts, 
hickory nuts, butternuts, &c. As soon as the 
heavy frosts appear, they may be shaken or beaten 
off the trees with poles, separated, if necessary, 
from the shells or burrs, and then thinly spread in 
some garret or airy loft to dry, where they should 
be kept until ready for sale or use. If suffered to 
be packed up in boxes or casks, before they are 
dry, all kinds of nuts will become musty and 
strong, greatly deteriorating in their value, whether 
they are sold or consumed at home. 
