256 
ladies’ department. 
Cabics department. 
ECONOMICAL USE OF NUTMEGS. 
If a person begin fo grate a nutmeg at the 
stalk end, it will prove hollow throughout; 
whereas the same nutmeg, grated on the other 
end, would have proved sound and solid to the 
last. This circumstance may thus be account¬ 
ed for: The centre of a nutmeg consists of a 
number of fibres issuing from the stalk and its 
continuation through the centre of the fruit, the 
other ends of which fibres, though closely sur¬ 
rounded and pressed by the fruit, do not adhere 
to it. When the stalk is grated away, those 
fibres, having lost their hold, gradually drop 
out, and the nutmeg appears hollow ; as more 
of the stalk is grated away, others drop out in 
succession, and the hollow continues through 
the whole nut. By beginning at the contrary 
end, the fibres above mentioned are grated off 
at their core end, with the surrounding fruit, 
and do not drop out and cause a hole.— Anon. 
METHOD OF MAKING TOAST WATER. 
Take a slice of fine and stale loaf bread, cut 
thin, (thin as toast is ever cut,) and let it be care¬ 
fully toasted on both sides, until it be complete¬ 
ly browned all over, but nowise blackened nor 
burned in any way. Put this into a common, 
deep stone or China pitcher, and pour over it, 
from the teakettle, as much clean boiling wa¬ 
ter as you wish to make into drink. Much de¬ 
pends on the water being actually in a boiling 
state. Cover the pitcher with a saucer or plate, 
and let the drink cool until it is quite cold; it 
is then fit to be used. The fresher it is made, 
the better, and of course, the more agreeable. 
The above will be found a pleasant, light and 
highly diuretic drink. It is peculiarly grateful 
to the stomach, and excellent for carrying off 
the effects of excessive bile. 
THE VIRTUES OF SAGE. 
This valuable herb was held in such high es¬ 
teem among the ancients, that they have left us 
a Latin verse, which signifies, “ Why should a 
man die whilst he has sage in his garden V’ It 
is reckoned admirable as a cordial, and to 
sweeten and cleanse the blood. It is good in 
nervous cases, and is given in fevers, with a 
view to promote perspiration. With the addi¬ 
tion of a little lemon juice, it is very grateful 
and cooling ; some choose to take it dry, alleging 
that the surface of the leaves of green sage 
abounds with animalcules, which are very visi¬ 
ble through a microscope; and so there are in 
many articles of common food; but we may bo! 
assured, even if this is the case, that as they 
are nourished with the sage, they are of no 
harm, and, at all events, a little hot water will 
destroy, them .—8 elected. 
Gravies. —Gravy may be made quite as good 
of the skirts of beef and the kidney, as of any 
other meat prepared in the same wa}^. An ox 
kidney or milt, makes good gravy, cut all to 
pieces, and prepared as other meat; and so will 
the shank end of mutton that has been dressed, 
if much be not wanted. The shank bones of 
mutton are great improvements to the richness 
of gravy; but first soak them well, and scour 
them clean. Taragon gives the flavor of French 
cookery, and in high gravies, it is a great im¬ 
provement; but it should be added only a short 
time before serving.— Geo. Centinel. 
-- 
To Bake Apples. —Take sour apples, those of 
a keen acid, and to every square tin filled with 
them, pour a teacupful of water and one of sugar. 
Bake them slowly until done. Eat them with 
cream and the juice which cooks from them. 
Nobody knows much of baking apples who has 
not eaten them in this way. No quince, peach, 
pear, nor plum preserves are equal to this sim¬ 
ple dessert. 
-- 
To Take out Stains from Woollens.— If on 
woollen from grease, scrape a little French 
chalk on the spot. If of paint, rub in spirits of 
turpentine with a flannel. If of discoloration 
from any acid, the color may perhaps be re¬ 
stored by rubbing a solution of carbonate of 
•soda or magnesia on the part. In this case, 
avoid the use of soap with the water, as the 
former will restore the red appearance.— Anon. 
To Take Mildew out of Linen. —Take soap, 
and rub it well; then scrape some fine chalk, 
and rub that -also into the linen; lay it on the 
grass; as it dries, wet it a little, and the mildew 
will come out at twice doing. 
--—- +0- --• 
To Prevent Perspiration of the Hands.— 
Ladies who work lace or embroidery sometimes 
suffer inconvenience from the perspiration on 
their hands, which may be remedied by rub¬ 
bing them frequently with a little dry w-heat- 
en bran. 
Currant Wine.— Add three pounds of sugar 
to one quart of juice, and three quarts of cold 
water, and put in a vessel loosely corked till 
ail sound of fermentation ceases; then stop tight, 
I and keep a year before bottling. 
