rimtific anti ttscful. 
HOW JOHNNY STUDIED SCIENCE. 
BY UNCLE OAT8TRAW. 
[Continued from page 335, May 27.] 
The next morning, before going to school, 
Johnny made a bargain with Sally. She 
was to fix the distilling apparatus all ready 
for making the pyrolignous acid as soon as 
he came home in the afternoon. But before 
he started, Johnny looked all through the 
wood-shed until he found a piece of beech 
as dry as dry could be. This he sawed into 
pieces about two inches long, and then split 
them with the ax fine enough to go into one 
of the beer bottles. In the course of the 
day Sally filled the retort,—that is, the 
bottle that was put in the furnace,—full of 
these small bits of dry wood. Then she 
fitted the pipe to the two bottles, and ar¬ 
ranged all the parts just as her brother had 
shown her. The next thing was to put 
some light wood in the furnace, and after 
this the charcoal. The charcoal was placed 
all around the sides of the retort, so as to 
make it very iiot when the fire was kindled. 
Johnny came home very early. He had 
his lessons so well that his teacher let him 
go before the roll was called. lie drew 
some fresh water from the well, because lie 
wanted it very cold, and poured it. into the 
tin pail around the bottle which he called 
the condenser. Then 8ai.lv and he took 
hold, one at each end, of the board that the 
apparatus was placed spoil, and carried it 
out under the apple tree in the door-yard, 
and put it down on the ground. Then they 
kindled the fire and blew it carefully until 
the coals began to glow. “ Now there’s 
nothing to do but look on until it is finish¬ 
ed," said Johnny. 
“ IIow long will that be ?” said Hally, 
who was never satisfied unless she was 
doing something. 
“ Maybe half an hour; maybe an hour; I 
can’t tell,” was the answer. “ You had 
better have something to sit down on.” So 
lie brought out the little, low rocking chair, 
and his sister sat down and went on with 
her knitting. As for JonNNY, he took the 
mop-pail, turned it bottom side up, and took 
it for a seat. 
After a little steam began to cotne out 
around the plug in the retort, and Johnny 
had to continue to force it back several 
times. He did this by tupping it gently with 
a hammer. 
. “ Where does the steam come from?"said 
8ai.lt; there was no water in the retort, 
and the wood was ua dry as if it had been in 
the oven a hundred years. I understand 
how water is formed when you burn in the 
air any thing that has hydrogen in It, because 
then the hydrogen in burning unites with 
the oxygen of the air; but now you burn 
the substance in a close vessel, or retort, as 
you call it, where no air can get at it.” 
“ Well, you see,” said Johnny, “ wood is 
composed mostly of carbon, hydrogen and 
oxygen. If we heat it hot, away from the 
air, as we are doing now, the greater part of 
the oxygen and hydrogen will unite with 
each other and make water; and this water 
in the hot retort is of course turned into 
steam right away By aud by when we 
open the condenser we shall find this steam, 
except what escapes from around the plug 
in the retort, all condensed into water. If 
the experiment is a success the water will 
have a brownish color aud be very sour and 
smell smoky.” 
“What will make it sour?” asked his 
sister. 
“ Why, the pyrolignous acid, to be sure, 
I’ve just told you liow the oxygen and hy¬ 
drogen of the wood unite to make water. 
But that isn’t all that happens when we dis¬ 
til wood. Some of the hydrogen unites 
with some of the carbon and some of the 
oxygen, and forms a substance that com¬ 
bines with a portion of the water and makes 
the pyrolignous acid we are talking about. 
You notice thal if we only licut the wood 
aud let it alone, the elements it is made up 
°f behave very curiously, and form new 
substances that are not formed when the 
w ood is burned in the common way. As to 
l | ie Pyrolignous acid, you would hardly 
1 “ink that it is just the same thing as acetic 
amd, the acid of vinegar; and if I should 
Pour it on some saleratus, it would drive 
out the carbonic add gus just the same as 
the vinegar did." 
“ ban it be used instead of vinegar ?" in¬ 
quired his sister“ because if it can, we can 
mke more vinegar by cutting down this 
rrtJF« le Uee and burning it up in a big 
;r: P t“ we have from its app,es f ° r tw ° 
vinp^,?. f aUnot us ? tlie Pyrolignous acid for 
it J? i 3 )ecaa8 ® ft is impure and smoky ; and 
u d cost more than it is worth to purify 
Lmw > r T UliDg a k° ut it I want tore- 
manv vL 18 cUemi8ll- y shows us a great 
and it °! lnakuig tl,e same substance; 
the wav2t * big tbing <*t 
ay that is easiest and best.” 
Talking in this way they sat. for quite a 
while until no more steam fizzed from around 
the plug in the retort. Then Johnny put 
on an old pair of buckskin mittens so as not 
to burn his hands and lifted both tlie bottles 
from their places, without letting the pipe 
get out from either of them, and set them 
down in the grass to cool. Then the brother 
and sister went in to supper. By the time 
supper was over the bottles were quite cold. 
Johnny turned the one that he called “ the 
retort ” upside down and shook it until the 
charcoal all came out. It was very clean, 
bright charcoal with no ashes mixed with it. 
Sally spoke about this. 
“ Yes," said Johnny," the best charcoal is 
always made by distilling wood in some 
kind of a close vessel, even if you don’t save 
the pyrolignous acid, I remember reading 
in a newspaper once of a man who made 
charcoal in the fire-place—that is when he 
had a fire on the hearth. He made nn iron 
cylinder with one of its ends fastened by 
bolts so that he could take it off and put ii 
on whenever be wanted to. He used to fill 
this cylinder with wood and then use it for 
a back log in the fireplace. Every day or 
two he would take it out and find it full of 
nice charcoal.” 
“ But how did the water and pyrolignous 
acid get out?” asked his sister. “ I should 
have thought the steam would have blown 
the end out of the cylinder just as it kept 
starting the plug from the retort.” 
“ 8o it would, only lie made very small 
holes in the cylinder. As soon as steam be¬ 
gan to be formed it rushed out through these 
holes.” 
“ But I should think the air would come 
in through the holes; and you say there 
must be no air in the vessel that holds the 
substance that you make the charcoal from.” 
“ The steam rushed out so fast that the 
air had no chance to get in,” was the an¬ 
swer; “and i calculate the man must, have 
been pretty careful in getting the holes about 
the right size. But, as I just said, you can 
always make live best charcoal in some such 
way. The «bar coal used in making gun¬ 
powder is made in this manner from willow 
branches.” 
“Is gunpowder made of charcoal?" said 
Sally. “ You must put something into it, 
I suppose, to make it explode.” 
“Of course; sulphur and saltpetre are 
mixed very carefully with the charcoal. I 
can tell you nil about it if you wish." 
“ You had better wait till after milking,” 
said Sally. “ 1 don’t care much for gun¬ 
powder, anyhow : but may be father would 
like to bear you.” 
8ai.i.y thought her father would like to 
hear about, gunpowder because lie had been 
a soldier in the Mexican war, and got a bul¬ 
let in his arm at Buena Vista. I do not know 
exactly why this was, but thinking of one 
thing somehow very often makes us think, of 
other things quite different. This is what 
philosophers call the “ Association of Ideas.” 
There was the same evening another in¬ 
stance of the same kind with Sally. As 
she sal milking, she thought, what Joiinny 
had been saying about gunpowder, and 
this made tier think of an item in the news 
paper about a gnu that a Frenchmen in¬ 
vented to shoot harpoons into whales instead 
of throwing them by hand. Then this 
made tier think of her old beau, who had 
gone a whaling three years ago, and she 
wondered where lie was; then she remem¬ 
bered What she had read in books from the 
District School Library about Captain Cook, 
who discovered ilie Sandwich Islands and 
was killed there by the natives, and about 
other mariners that had been taken prison¬ 
ers on the lonely Islands and kept, fed on 
bread fruit aud cocoanUts until some of them 
died and the rest grew to be old men before 
a ship came to take them away. Then she 
thought of the lime—it seemed a long, long 
while ago—when she was a little girl, and 
Harry and her read Robinson Crusoe, 
and talked about, the cave, and the man Fri¬ 
day, and the wonderful footprints in the 
sand. After site went to sleep that night, 
8ally dreamed that she saw Harry with a 
necklace of sharks’ teeth around his neck 
and a Feejee war club on his shoulder, 
bringing home the cows from the pasture 
and whistling “ Yankee Doodle.” 
You see, from this, how she dreamed 
about the very things she thought the most 
about during the day. Some people believe 
that dreams foretell events. But that is all 
humbug. It is what we have been think¬ 
ing and doing in the past that makes our 
dreams, aud not what is going to happen in 
the future. 
. Johnny was so late with the cows that it 
was eight o’clock before the milking was 
done, and so he had no time to talk about 
gunpowder or even to look at the pyrolig¬ 
nous acid. But lie attended to the acid 
the next morning early, as we shall see.— 
[To be continued. 
Useful and 8c!eii||flc Inquiries.—\V. H. Pierce 
asks if any or our readers can tell him how to 
clean a white, luird-ttniHlied wall 7—W. ||. VV. 
asks some one to tell bow rEoliim harps are 
made.-A Parmer Boy wishes to know how 
much it will cost to put an engine and fixtures 
to a boiler two feet, six inches long, and eight 
inches in diameter; also pump aud safety valve. 
ftlobfs itttb llRamwrs. 
MINTWOOD’S OONVEKSAZIONE. 
Making Over a White Dress. 
Lila. —Take the skirt of your white dress 
apart, hem and all; gore the front and side 
breadths; length, just to clear the ground 
in walking; face the bottom with white 
lawn or muslin. Leave the waist Garibaldi, 
as now made, and remodel the coal sleeves 
by adding a frill below the elbow in simula¬ 
tion of a flowing sleeve. You will probably 
have enough material out of the full skirt to 
cut an overskirt after one oi the illustrations 
given in Rural Nbw-Yokkkr May 27. If 
not material enough for ruffling it, scallop 
and bind the edges. Wear with a belt or 
sash like the color of neck ribbon worn. 
think it high time that people express them¬ 
selves with honesty in society as well as 
in business. Aud when one has the frank¬ 
ness and courage to do so, nothing is more 
annoying Ilian to have a simple assertion ac¬ 
cepted as doubtful, and efforts at once put 
forth to elicit a different response. There 
should be no reason why “ no, thank you,” 
and “yes, if you please,” should not lie re¬ 
garded as sane and final answers to all ordi¬ 
nary courtesies. 
lomtstk (Scxrnamn. 
Paletot for liny* from nix to eight years. 
To be made of thin gray cloth without 
lining; bound, trimmed and faced with scar¬ 
let, blue or black braid and stuff; the straps 
from the side to the buck, where they cross 
with a button, to be bound to match. 
Plata Soil for a I<’ive-Year-Old. 
L. A. N.—“ Blue and white plaid suit for 
a rive-year-old girl; to be neat and plain.” 
Gut Qabriella shape, button at the back, 
trim ends of sleeves and bottom of skirt with 
a bias ruffle of the same. If more ornamen¬ 
tation is desired, apply from five to seven 
rows of very narrow braid or velvet, just 
above the head of the ruffle. For a. wrap, a 
sacquc of the same trimmed to match. A 
sailor hat in straw, with a band of blue rib¬ 
bon. Lisle thread glovtja in white ■* 
Poplin* nnd LJreimdfnefl. 
Ella, North East.—Samples enclosed blue 
French poplin and iron grenadine. The pop¬ 
lin is$l 50 per yard. From sixteen to eighteen 
yards for a suit. Make with a single skirt 
and tight fitting polonaise. Trim the skirt 
with a flounce put on ill box plaits at inter¬ 
vals; trim the overskirt with fiat folds of 
the same; use gross grain silk of same shade 
for binding and piping. The grenadine is 
part cotton, and I should not advise you to 
~ purchase such, Very 
B good quality, equal 
to this in appearance 
can he had in all 
wool for seventy-five 
Initial Letter*. 
J. 11. K.-The Ru¬ 
ral cannot under- 
- take to publish special 
cuts in answer to the request of Imt one in¬ 
dividual. Sundry “ Initials" will, however, 
be published from time to lime, which will 
probably furnish the letter you desire. We 
give a very pretty one herewith. 
Jewelry. 
Our readers tire referred to one Nash, 
whose advertisement appears in this issue. 
He is thoroughly reliable, possesses good 
taste and is selling stundand goods at a 
handsome reduction from the usual priceB. 
Suit for Mix-Yenr-Olil Boy. 
Mother, Herkimer, N. Y.—Get drab for 
a suit for a six-year-old boy. Make with 
blouse and pants according to directions 
already given. 
Tin? Inventor of the Stereoscope. 
Jack K., Livingston, N. Y.—“Can you 
tell me who was the discoverer or inventor 
of the Stereoscope?" Dr, Oliver Wen¬ 
dell Holmes, l believe. He refused to 
have his invention patented, because, being 
such a hand-maiden to the beautiful in art 
and nature, lie desired It to be so cheap as 
to come within the reach of the poor—a 
marvelous discovery wedded to a noble re¬ 
solve. 
About 111 Manners in Young [lien. 
J. M. S., 8cotia.—It is ill manners to force 
upon a young lady favors or attentions of 
any kind, which *She distinctly says she does 
not desire. It is a very mistaken idea that 
seems to prevail among young men that their 
lady friends are in the habit of saying “ no,” 
when they wish to be understood “yes." A 
young woman knows what site wants quite 
ns well as a young man does; and when the 
hitter substitutes his own Judgment or fancy 
in lien of hers, he does a very ill-bred thing, 
in the matter of common social affairs. I 
fruit out, and when it becomes perfectly 
cold, pul it buck in the sirup, which, in the 
meantime, has been kept boiling. Repeat 
this operation twice; then take out, flat- 
tea them, and dry them in a warm oven. 
Dry the lemon also. When dry, place in 
glass jars. 
-♦♦♦- 
Domi-Hiic Inqulrii-N.—A subscriber asks the best 
way to can sweet corn ; has tried to can it sev¬ 
eral times without success.—J. T. P., Mount 
Pleasant, Iowa, asks:—"Will some of your 
numoroua correspondents please fell us why it 
Is so diflioult to make soap with hickory ashes 
(ashes from hickory wood), and what,to do to 
remedy tho ditllc.ulty." 
ASPARAGUS. 
This delicious “vegetable" is believed to 
be a native of Asia, and was formerly pro¬ 
nounced “sparrow-grass.” We never ale 
asparagus in an hotel or hoarding house 
equal in taste and flavor to that cooked in 
the average of farmers’ cook rooms. One 
prime reason is, perhaps, that they have it 
fresher. Another reason, tho accompani¬ 
ment of veritable sweet cream. A favorite 
mode of cooking it with many people, is, 
after cleaning the asparagus (scrape the 
stems lightly with a sharp knife from within 
one to two inches of the green lender points) 
to cut the stalks in short lengths and throw 
into cold water. I*ut enough water on the 
fire in a tin dish to cook the. asparagus, and 
when it comes to a boil throw in a. little salt 
and the asparagus. When nearly done, add 
crumbled bread somewhat., stale, a little 
ground pepper and a cup of cream. Let all 
boil up thoroughly and serve hot. 
Another way is to lie the asparagus in 
hunches of half or a whole dozen, all the 
stalks being Ctit, of equal length, and boil un¬ 
til tender. Have care not to cook until 
overdone, which destroys both taste and 
flavor; meantime toast to a fine brown both 
sides of a round of bread half an inch thick. 
Lift out the asparagus carefully, dip the 
toast in the water in which tho asparagus 
was boiled, put it on a platter, and dish the 
asparagus on it, with the heads of the stalks 
turned to the center of the toast. Serve 
melted butler witli it. The French like a 
small quantity of vinegar stirred in the 
sauce. In lien of butter, cream may be sub¬ 
stituted, which is more wholesome. 
To fry asparagus, blanch it for two 
minutes, drain, dip each stalk in butter, and 
fry in hot fat. Drain well and serve hot. 
Always boil asparagus in a tin v<hsel. 
[We want to say right, here that one of the 
most absurd notions Hint lias ever taken pos¬ 
session of those who eat asparagus is, that it 
must be white to be good. Those who grow 
it, cut it below the surface in order to have 
it meet, the wants of the market—blanch it 
in order that, it may look white and sell. 
The fact is, the green portion is the only 
part tit to eat—that portion which grows 
above ground for throe or four inches, which 
is tender us a green pea. But if people 
will persist in buying and using the fibrous, 
woody part that grows below the surface— 
—the part blanched white—let them do,as 
some Germans do, pull off (not scrape) the 
outer, woody portion of the white section, 
before cooking, and throw it away.— Eds. 
Rural New-Yorker.] 
Pea*. 
Peas should he cooked as soon as shelled, 
as lheylo8e their flavor if allowed to remain 
undressed before cooking. Put in boiling 
water, just, enough to well cook them. When 
done, season with salt, pepper and sweet 
cream or butter. The peas should he uni¬ 
form in size to be evenly cooked. 
llunim. 
String them, and cut into pieces half an 
inch long, soak in cold water, and put them 
into boiling water with a little salt. When 
done, which you can determine by pressing 
a piece between the fingers, add a cup of 
sweet cream. 
Green*. 
Cowslips, dandelions, mustard, water 
cresses, milkweed and young beets, tops and 
all, are good for greens. They should he 
thoroughly inspected before being boiled. 
After boiling for fifteen minutes, drain, and 
boil with meat, or in water meat has been 
boiled in. A mixture of greens are better, 
plantain and dandelion for instance. Young 
nettles arc used by some. The stalks of 
milkweed may be cut in short lengths, aud 
cooked like green peas. 
Tomato Figs, 
J. asks for a recipe to make tomato figs. 
We never made any, and, after eating them, 
never desired to know the process for our 
own use. However, we give Lite following 
method, which “ met us by accident,” and 
may he good, bad or indifferent. If anybody 
can furnish a better inn;, we shall be happy 
to publish it:—Time, four hours. Articles, 
tomatoes, four pounds; white sugar, one 
pound; two lemons; water, three pints. 
Take the small, yellew, red or green toma¬ 
toes (“ plum tomatoes”); prick theskhis with 
a fork; cut the lemons in slices; boll the 
sugar in the water. When the sirup Is clear, 
and boiling hot, add the lemons and toma¬ 
toes ; boil until the fruit ia clear. Take the 
Nero Publications, (Etc. 
NOW RE ADYl 
A NEW EDITION OF THE 
PRACTICAL SHEPHERD 
A Complete Practical Treatise on the Breeding, 
Management and Diseases of Sheep. 
By Hon. HENRY S. RANDALL, LL. D., 
Author of “ Sheep Husbandry in the South ” lt Fine 
Ivool Sheep Husbandry " M’., amt Editor of 
the Sheep Husbandry Department of the 
Rh ra / i\ew- Yorker. 
Tina excellent work (sold horct.Dfore only by nub- 
soriptlon) la now placed In the hand a of the Trade, 
nnd may be obtained of nil Booksellers. It in the 
most complete. erlUcal and reliable book on A\ ion 
can Sheep Husbandry ever published In thisoo:iM. *y, 
nnd should bo in the library of every nbepherd i . flu 
land. Priuu 
Opinions of cht? Pumm, 
From tho Now Hngluud Funner, Button. 
Tim PuACTKUt. StfKPtn'un u work thnt Hm long been irefidon 
by our people. It ahoulil bo In tho hum! ami houit of every person 
owning sheep. 
From tho Oouniry Oontlomuu aud Cultivator. 
Ah n whole, thin hook I* uiujuantlonably in advance of any'Ling 
of tho kind now hoforo Urn public. 
From the Maine Fanner, 
'I hk nuure of tire author, Mon. II. S. Randall, in a guuniuUre i i 
CompUtoireco arid reliability. 
From ilia N>w York Tribune. 
In thin vnlnino tbu aulhor Iihm cxhmiBted (ho subject, nnd gl\ Jl 
that U nm tuuary fur any fiuuur to know about selecting, lire • r 
nnd general mntiag.iinont of- hoon, In health nr ulrkmfiw. \Ve lu „,ti 
commond thhi work to all who wish lor aaound nnd thorough treatise 
on Hlrenp llimbamiry. 
From thu Ohio Farmer. 
Tint reputation rtf the author who raiiltn UMTItK authority In this 
country upon all that pertains to the breeding > ml management of 
abeep will Induce it large aud continued demand for " Tho Fructiral 
Shephard” 
From the Journal of the N. Y, Stale AgricultureISncicty. 
Tint TractI« A». HuKruntf In n inoet rnmbjuto work on Sheep 
Hunhandry fot the practical t/ool grower, arid given all the Important 
mutter require.I for lb** mAUUgvTtotit of nliuep, an well an a tieftcripthm 
of tho varlouH breed* adapted to our Country. Thin wuok uieeU tho 
watitn of the wool grower*. 
From tint Prairie Farmer. 
Tine 11 lustration* of dn-«p are by the heat artiste td New York, and 
well done, The letter ureas ami paper are ell that could he desired 
in a work or thh t.-nrlptlnn. It will undoubtedly meet with tho 
largo rtulo Um uinritM demniid. 
nr Tiii» work sent by mini on receipt of Price. 
Liberal discount to tho Trade, All orders should bo 
addressed to O. O. T. MOORE, Publisher. 
Hiirul New-YorUer Otllre, Now York. 
THE LATEST AND BEST POULTRY BOOK. 
n 
- - 
THE PEOPLE'S PRACTICAL 
POULTRY BOOK: 
A WORK ON THE 
Breeding, Hearing, Cure and General 
Management of Poultry. 
IIV W.M. M. LEWIS. 
224 Large Octavo Pages. Price, $1.50. 
This Is one of the llueat gotten-up works on the 
subject on which tt trentB, Tor Its also und price, of 
any publication of the kind In this country, us evi¬ 
dence of the truth of which road 
WHAT THE PRESS SAYS OF IT. 
From itm Kahhmm Farmer. 
Tiik Proplb'h pRActiCAf. Pouithy Book. — Fur a thorough and 
complyte work, U is tho roost conclso and direct of any poultry book 
wo nro aiii t»«d with. Than* an* «tnglo pages worth fhe price of 
tho hook to niiy one who icup* fowl*. 
From thu Michigan Fanner, 
It im tire American poultry hook of tho tlmm, without doubt, and 
Mr. Moore Is cd titled to a vote of thanks for bringing it out, aw well 
as Mr. Lewis ftjr writing It. 
From tho American Kural Homo. 
Tint author ha* evldontly alined to bring together ‘he greatest 
amount ol prartir.nl information (rum all sourcin' within hi t reach, 
and present It to tire reader in a popular aud convenient form, milk¬ 
ing hi® work especially valuable for reference. 
Freni thu Country Gentleman. 
Tm« author prosuuU u book which vrl)l bo a convenient addition to 
the library of any poultry keeper. 
From the Western Farmer. 
Ah the latest anil one of the full«Ht and host Illustrated, und us a 
reliable cheap work on Poultry, wo place this first on tho \ .* lu- the 
general reader. * * Another merit of the hortk la that i heap; 
it is sent, post paid, fur $I.M), although It compares favoi. ,v * 
most i'J hook*. 
From the Plantation, Atlanta, fin. 
Al l. Ore varieties of poultry, useful and ornamental, incubators, 
f ioultry liouecs, parking huxea, ole., am Illustrated. All iiwo^ary 
nstnretloiit In brooding and retiring poultry are given minutely and 
clearly. * * It should ha la tho hands of all who are ruioaug 
poultry. 
From the New F.ngland llomeatcail. 
Ir iw lire must complete work ..( the kind ever published, and con¬ 
tains evury thing anybody wishes i/> know about breed a of iqw 1 «, with 
tin- Valuing, fattoaing and proper care of all of tho feathered 
tribe, fully nod attractively pictured out. 
From tire N. Y. Methodist. 
Tiik work illustrate* iu lessons by more than a hundred wood cuts, 
which show almost every desirably contrivance and implement of the 
craft. The hook Is thoroughly practical, giving the results of Intel¬ 
ligent exjMiieni'r. 
From the Roc better Daily Express. 
Thk math oil "f artldrial hatching and care of the young, is fully 
sat forth, and the tuemt improve.! Incubators Illustrated. Those who 
have lmd years uf wxperieiKe in poultry, rinsing will find new and 
valuable information iu tbu chapter on cunonlxing, while for tho be- 
From the N. Y. Daily Sun. 
It Is Just such a book as every person wants who keep* domeAlC 
fowls, oitner for profit or pluosuro. , 
From tire Iowa Homestead. 
I.v this work wo have* doubtless, all the reliable information that 
could bo obtained, sod It Is ono that (a much needed 
From tho Christian Union* 
Thk author hiu quoted, with good Judgment, alike from books and 
papers, nnd hue Illustrated hi i pages with abundant wood cuts. 
From the North Carolina Christian fndox and Baptist. 
Tmiu book L from the ofttoo of tbs Run si. Nkw Youjckk. ami as 
ths Uttar te one of the beet uf patters. II is one of the bust or hooka. 
We heartily commend it. it la limuly, practical and valuable. 
The above nre only a few trf thu many coni men da- 
lion* wo v received ot this work. It Is 
TROrUSILY ILLUSTRATED 
with Cuts, msuy of thorn t'rmn Original Designs. 
Printed in the best style on heavy pfvper, and ele. 
gantty bound. Bent by mutt, post-paid, for $1.50. 
Liberal discount to the Trade. 
Address all orders to 
I>. D. T. .VIOOKE, Publisher, 
New York City, or Rochester, N. Y, 
