MOORE’S  RURAL  (iEW-YORKER, 
iloinrstic  (I'fonomi). 
MENDING  TINWARE. 
Ha  VINO  read  a  oomrimiucation  in  the  IUjrai. 
upon  this  subject,  and.  Iiaving  had  some  experi¬ 
ence  in  the  art.  I  give  your  readers  the  bonetit 
thereof. 
One  can  very  easily  learn  to  mend  their  own 
tin,  and  a  soldering  iron  is  much  better  than  .a 
candle  to  do  it  with,  na  the  solder  will  adhere  to 
the  tinned  face  of  the  iron,  and  m,ny  he  drawn 
along  a  crack,  or  seam,  and  spread  or  rubbed 
over  a  hole.  Jf  the  solder  is  not  inclined  to 
stick,  a  little  l  ulihing  the  place  with  the  hot  iron 
will  assist  it  to  do  so. 
In  order  tobrighlon  tin  for  soldering,  it  should 
only  be  scraped  very  ligtitly,  that  the  iron  plate 
beneath  may  he  e.xposcd  as  little  as  )>08sihle ;  for 
the  reason  that  soliler  does  not  readily  adhere 
loan  iron  or  untiiincd  surface,  and  if  there  are 
any  spots  uncovered  l.y  the  solder,  tlic  iron  will 
soon  corrode  an<l  make  a  new  hole — and  this  is 
the  reason  why  I  have  learned  hotter  than  to  use 
.acids,  or  soldcrnig  (Inid,  They  are  so  power¬ 
fully  corrosive— as  your  corrcsiKmdent  says — 
that  they  aet  up  an  action  on  the  tin,  especially 
if  the  iron  is  exposeil,  and  in  a  little  while  the 
w'hole  spot  w  ill  hi!  rusted  out,  .lcid.<!  arc  n'holly 
untiecfitmr;/  in  tntltkrvo]  Unmd  s^nrfacex.  Tin¬ 
ners  do  not  use  them  in  ordimWy  tin  work;  but 
they  are  useful  for  brass,  co|)per,  uluc,  etc.  A 
little  rosin,  |)ut  upon  the  place  with  yoiu'  solder 
is  all  that  is  necessary,  and  is  not  corrosive.  If 
the  iron  is  heated  too  hot.  so  that  it  ia  red,  tho 
tinning  upon  it  will  be  destroyed  and  at  I  ho  same 
time  will  e.at  cavities  in  it,  making  a  rough  face, 
in  which  case  it  may  bo  hammere.d  down  some, 
then  tiled  bright,  and  tinned  again,  by  heating  it 
so  that  it  will  melt  solder,  and  then  nibbing  its 
bright  face  in  tho  midtcd  soldier,  with  rosin,  on 
a  brick.  The  brick  servos  to  keep  it  bright, 
until  the  solder  adheres.  IIkoben  Anpkewp. 
- *■■*■*■  — 
TO  GET  RID  OF  HOUSEHOLD  PESTS. 
CuAs.  Thompson  writes  to  the  Scientiiio 
American  that  he.  lias  not  seen  a  bedbug  or  flea 
in  his  house  for  many  years,  iiiid  adds:— If  an 
army  of  them  were  to  be.  brought  in, 
mcrciuy  would  speedily  e.xtermiiiato them ;  bull 
tliink  cloanhneKsflio  best  and  perhaps  tlii>  only 
preventive.  Tlie  ci''miion  house  fly  I  do  not 
molest,  helieving  it  more  than  cwuipcnsates  for 
its  trouble  by  clearing  the  atmosphere  of  etiluvia 
and  tlic  animaleiilcs  which  always  arise  from  I, ho 
putrefaction  of  decaying  sulwtanccs  during  tho 
warm  weather.  .So  also  with  tho  birds,  which 
arc  quite  minierous  here,  dming  the  siinnuer. 
Instead  of  shooting  them  or  sotting  iip  scare¬ 
crows  to  friglitcn  them  away,  I  throw  out  tivcry 
possible  inducement  for  thorn  to  build  their  nests 
ill  my  fruit  trees.  The  birds  capturo  a  large 
share  of  the  insects  in  the  larval  state,  and  thus 
the  millers  are  prevented  from  depositing  eggs 
for  a  futme  croj)  of  worms.  A.s  to  the  loss  of 
fruit  by  the  birds,  the  latter  are  always  sure  to 
be  on  hand  in  force  in  tho  season  of  ri()o  fruit, 
whether  they  como  early  enough  to  take  the 
worms  or  not,  For  the  residue  of  insects  which 
infest  my  \  egetahlo  garden  1  find  that  the  labor¬ 
atory  of  tho  chenust  furnishes  materials  fatal  to 
them  all,  among  which  white  hellchore  and 
cayenne  pepper  aro  of  the  most  utility. 
Tho  bug  or  worm  which  eatmot  11  nd  vegetation 
unllavored  witli  these  articles  will  seek  its  break¬ 
fast  elsewhere,  and  leave  my  garden  unmoleshsl. 
A  few  drops  of  carbolic  acid  iii  a  pint  of  watoi- 
will  clean  house  i>l.aiits  from  lice  in  a  very  short 
time.  If  mosquitoes  oi'  other  lilootl-suckers  in¬ 
fest  our  sleeping  rooms  at  night,  we  uncork  a 
bottle  of  oil  of  |ionuy-roy.al,  and  these  insects 
leave  in  great  haste,  nor  will  they  return  so  long 
as  the  air  in  tho  room  is  loaded  with  the  fumes 
of  that  aromatic  herb.  If  rats  enter  the  cellar, 
a  little  powdered  potash  thrown  into  their  holes, 
or  mixed  with  meal  and  scattered  in  their  nin- 
ways,  never  fails  to  diive  them  away.  Gayenne 
pepiier  will  keep  tlie  buttery  and  storeroom 
free  from  ants  and  coc.kroache.-i.  if  a  monho 
iiiakos  an  eiitriinco  inhi  any  part  of  your 
dwellings,  saturate  a  rag  with  cayenne  in 
solution  and  stiitf  it  into  a  hole,  which  cannot  be 
repaired  with  cither  wood  or  mortar.  No  rat  or 
mouse  will  cal  that  rag  for  tho  purpose  of  ofien- 
ing  comiuunicatiou  with  a  depot  of  supplies. 
-  - 
SELECTED  RECIPES. 
Rice  Batter  Cakes. — Mix  one-foiuth  wheat 
flour  to  three-fourths  of  rice  flour ;  add  a  little 
salt ;  raise  and  bake  as  buckwheat  cakes. 
Infants'  Food,, — 3Iix  the  rice  flour  with  cold 
milk  and  stir  it  into  boiling  milk  until  of  the 
proper  tliickness ;  sweeten  witli  loaf  sugar. 
Riee  Muffins.  'Ho  one  quart  of  sour  milk  three 
well  beaten  eggs,  a  little  salt,  teaspoonful  of 
soda  and  enough  of  rice  flour  to  thicken  to  a 
stiff  batter.  Bake  in  rings. 
Rice  Ci(stard.--liih>  a  quart  of  boiling  water 
stir  two  tablespoonfnls  of  rice  flour,  dissolved  in 
a  httJo  cold  milk ;  add  two  well  beaten  eggs  to 
boiling  mixture ;  sweeten  and  fl.avor  to  taste. 
Rolled  JfUi/  Cake.  -One  enp  sugar,  one  cup 
flour,  three  eggs,  one  tablespoonful  sweet  milk, 
half  toaspoonful  soda,  essence,  file.  Beat  sugar 
and  eggs  slightly,  tbon  put  all  altogether  and 
Vieat  thoroughly. 
Rice  t<p(mye  C’uAc.— Thi’ee-quartoi  s  of  a  pound 
of  rice  flour;  one  iionnd  of  white  sugar,  tcu 
eggs  ;  beat  the  yelks  with  the  sugar ;  the  whites 
alone  :  add  tho  yelks,  sugar  and  flour  togetlier  a 
Ifttio  at  a  time ;  flavor  and  bake  in  shallow  pans. 
Ratter  Pudding.— Ono  quart,  sweet  rich  milk, 
twelve  table.spnonfiilK  flour,  a  little  salt,  eight 
eggs.  Beat  tlm  eggs  separately,  very  light,  and 
have  tlie  hatter  perfectly  smooth.  Bake  quick¬ 
ly.  and  send  to  table  immediately.  Serve  witli 
butter  sauce. 
7Vi  Clean  the  Inside  of  any  Tea.  Pot. — If  l.bo 
inside  of  your  tea-pot  or  eoflee-pot  is  black  from 
long  use,  fill  it  with  water,  throw  in  a  small 
piece  of  hard  soap,  set  on  the  stove  and  let  It 
boil  from  half  an  hour  to  an  hour.  It  will  clean 
as  bright  as  a  now  dollar,  and  costs  no  work. 
Reollijj)ed  Veal,  ('hop  cold  cooked  veal  line, 
put  a’ layer  in  a  baking  dish,  alternating  with  a 
layer  of  powdered  ernckers,  salt,  pepper  and 
blitter,  until  yon  1111  the  dish.  Be.at  up  two 
eggs,  add  a  pint  of  milk,  pour  it  over  tho  veal 
and  crackers.  (lover  with  a  plate  and  let  the  top 
brown. 
Cleaning  Knive.s. — A  small,  clean  ])otato,  with 
the  end  cut  off,  Is  a  very  convenient  mcdinni  of 
applying  brick  dust  to  knives,  keeping  it  about 
the  rigid  moisture,. while  the  jnico  of  the  potato 
assists  in  removing  stains  from  the  surface.  We 
can  got  a  better  polish  by  this  method  than  by 
any  other  we  have  triefl,  and  wit  h  loss  labor. 
Indian  Cake,  or  pone,  as  it  is  sometimos  called, 
makes  a  dQUght.^^l  breakfast  dish.  On r  method 
is  as  follows;  I  quart  of  buttermilk,  1  toacup- 
fnls  of  Indian  meal,  2  of  wheat  flour,  4  table- 
spoonfnls  of  molasses  or  hromi  sugar,  1  even 
tablespoonfnl  each  of  soda  and  salt.  Bake  in  a 
quick  oven.  This  rule  makes  two  handsome 
cakes. 
Hot  Hlaie.  Butter  the  si»,i  of  ati  egg,  h,alf  a 
cup  of  milk,  yellow  of  two  eggs,  tcuspoonfiil  of 
salt,  oiic-fourth  of  a  teaspooiiful  of  pepper, 
small  level  lcas)io()nful  of  dry  mustard  and  three 
tahlespooiifuls  of  vinegar.  Put  the  butter  intn 
the  skillet  with  the  flne  cut  cahbago  and  the 
other  liigredionts,  and  stir  all  the  time  until  tho 
ciihliiige  heats  well  through. 
To  Mend.  Cliinaieare.—'Yako  a  very  thick 
solution  of  glim  arabie  and  stir  into  it  plaster  of 
Paris  until  the  mixtiu'c  is  of  proper  consistency. 
Apply  it  with  a  brush  to  tho  fractured  edges  of 
the  chiiiaware  and  stick  them  together.  In  a  few 
days  it  will  lie  imiiossible  to  break  the  article  in 
the  s.amo  place.  Tho  whitouess  of  tho  cement 
renders  It  doubly  valuable. 
WHEATEN  MEAL  BREAD. 
In  the  “  Philosophy  of  Eating,”  Dr.  Bellows 
gives  the  following  classification  of  food : — 
‘•First,  Carbonates;  that  class  which  supphes  the 
lungs  with  fuel,  and  thus  furnisheg  heat  to  the 
system  and  suiiplios  fat,  or  adipose  matter.  Hec- 
ond— Nitrates ;  that  class  which  supplies  the 
waste  of  imisclo.  Third  Phosphates ;  the  class 
which  supplies  tho  hones,  the  brain,  and  tho 
nerves,  and  gives  vital  power,  both  mnscularand 
nicntal.”  Tho  Nitrates  and  Phosphates  in  wheat 
are  all  contained  in  the  gluten,  which  adheres  to 
tho  bran  and  middlings,  and  is  rejected  with  it  in 
tho  bolting  process.  Dr.  BEr.Lows  states  that 
“animals  and  persoim  have  been  fed  on  pure 
starch,  sugar,  or  fat  alone,  and  they  gradually 
pined  away  and  died.”  Ho  adds  The  Nitrates 
in  all  the  fine  starch  flour  bread  a  persou  can  eat 
is  not  snflioicnt  to  sufitain  life  beyoud  50  days !” 
The  superiority  of  wheateu  meal  broad  was  re¬ 
cently  confirmed  in  Paris  by  a  k'rench  chemist 
thus : — Two  dogs  of  the  same  age  and  apparent 
stiength  and  vitality,  werc.fcd— tho  one  on  starch 
bread  and  water  alone.  Ho  pined  away  and  died 
at  tlie  end  of  40  days.  Tho  other  wa.*i  fed  on 
wheateu  meal  bread  and  water  alone,  and  at  the 
end  of  40  days  ho  exhibited  increased  strongih 
and  vitality. 
Dr.  Hajujs  says: — “ HuporUno  (starch)  flour 
bread  ranks  among  the  predominant  causes  which 
shorten  hfe.”  Bolted  flour  is  only  a  carbonate— 
a  heater ;  hence,  it  not  only  f.-iils  to  build  up  the 
system  and  impart  vitality  and  muscular  strength, 
hut  by  its  healing  and  inflammatory  nature  en¬ 
kindles  diseaso,  and  in  the  prolific  sonroe  of  fe¬ 
vers  and  premature  death.  God  made  wlioat  in 
the  right  proportions  to  build  up  the  entire  sys¬ 
tem.  The  bolting  iirocess  is  a  sin — a  dea^y 
curse. 
O.  H.  Hubbei.l,  M.  D.,  a  distinguished  Phar¬ 
maceutist  of  Pb iladelphu,  says : — “Tho  whole 
I  grain  of  wheat  contuins  of  tissiio-makiug  ele¬ 
ments— gluten,  alhnmeii.  Ac..  — double  tho 
aiTuoiuit  of  that  portion  called  tine  flour.  Ho 
aUds^ — “As  the  •bolted  part’  is  only  one-fonrth 
of  the  whole,  it  follows  that  each  pound  of  it  is 
equal  to  three  pounds  of  Uno  flour  in  nutritive 
elements." 
Dr.  Samuel  Jackson.  Professor  of  tho  Insti¬ 
tutes  of  Medicine  in  Pennsylvania,  whose  opin¬ 
ions  as  a  physician  and  physiologist,  in  this  and 
other  countries,  are  held  in  such  high  estima¬ 
tion,  says: -■•The  phosphate  of  lime  is  a  neces¬ 
sary  constituent  of  all  grain.  Furthermore,  it  is 
an  important  nutritive  principle,  and  recent  ex¬ 
periments  have  proved  it  to  bo  an  indispensable 
clement  in  the  construction — not  of  hones  only, 
but  of  all  the.  animal  ti.sHues.  Adertciericyof  tho 
jihosphate.  of  lime  in  food  is  a  comriioii  cause  of 
ill  health,  of  defective  development  and  r('liirded 
growth  in  children,  one-fonrth  of  whom  tlic  ere 
they  PH..SS  the  ago  of  seven!  By  ibe  niisiakon 
bolting  jirocoHS.  the  phosphate  of  iiine  is  rejected 
with  the  bnan.iind  in  conseqnenoo  this  necossary 
and  highly  iniportunt  element  of  nntrilion,  con¬ 
trary  to  the  ai  rniigomcnts  by  nature,  is  lost,  and 
I  not  obtaiunl  trom  bolted  fine  flour  bread." 
No  such  biead,  in  iMiciont  times  down  to  tho 
period  of  the  oinporors.  was  knovhi.  It  is  tho 
invention  of  tnodorn  folly.  Jlark,  and  observe 
the  following  stateniont.  Dr.  Bkli.ows  aay.s  that 
it  is  found  by  iinalysis  (bat  the  human  body  is 
composetl  of  J  4  eletncnls— the  basis  of  ever}’  part 
of  tho  system.  He  givc.s  the  14  names,  then 
adds: — “Wheat  (''iiitains  tho  some  14  clemonta 
found  in  tho  huiinin  body,  and  in  the  nearest 
average  proportion  of  any  other  cereal  or  single 
article  of  food  required  to  supply  the  system 
with  mnsclo-making,  lu-at  pwiducing  and  brain 
and  norvo-feediiig  elementK.  Lfnholted  flour, 
contivinuig  14  essential  ingrodients  needed  to 
build  and  nourish  the  I  t  clomonts  in  the  human 
body,  is  the  true  natural  aliment  of  tho  race." 
Wheat  is  sciontiticnlly  termed  the  “atatV  of 
life.”  It  contains  ovcr.vtbing  ncccssiu'y  to  tho 
growth  and  support  of  tho  Iniman  Kystem.  The 
Eastt'rn  ('hristians,  wlio  retln.id  from  persecution 
to  tho  deserts  of  Egypt  and  Arabia,  lived  on 
bread,  crushed  wliciat  and  water  alone,  yet  lived 
long  and  happy  ;  their^ngos  ranged  from  104  to 
1*20  years  each !  Let.  every  iiersoii  desirous  of 
good  health  and  long  hfe  inakc  n.  sjiccdy  return 
to  this  iwjZM.ral  and  mitt  it  ive  article  of  broafl.  Let 
them  reject  model  ii  fashionable  cookery,  which 
Lord  Kamks  says,  “  Depopulates  like  a  pesti¬ 
lence.”  B.  B.  K. 
MKldlcbury,  vt.,  Feb.,  187(>. 
EATING  -DYSPEPSIA. 
It  is  an  old  German  adage  that  “  more  iieoplo 
dig  tbeii*  own  graves  with  their  teeth  tlian  with 
spades,"  and  verily  it  with  seem  so  if  wo  would 
look  at  the  immense  number  of  dyspoiitios,  rheu¬ 
matics  and  gouty  individuals,  creeping  through 
life  In  pain  and  wretchedneB."*.  Yet  it  is  next  to 
impossible,  to  induce  even  tlnuking  people  to 
control  their  appetites,  and  to  eat  such  things 
and  at  such  times  as  nature  shows  thorn  is  neces¬ 
sary  and  right.  Dr.  Hall  declares,  unhesitating, 
ly,  that  it  is  wrong  to  eat,  wnt  hont  au  apjietilo, 
for  it  shows  there  is  uo  gastric  juice  in  tho 
stomach,  and  that  nature  does  not  need  food, 
and  not  needing  it,  there  being  no  fluid  to  receive 
and  act  upon  it,  it  remains  there  only  to  putnly, 
the  very  thought  of  which  should  bo  siiHicient 
to  deter  any  man  from  eating  witliont  an  appe¬ 
tite  the  roinainder  of  his  life.  If  a  kmic  is  taken 
to  whet  the  appetite,  it  is  a  mistaken  course,  for 
its  only  result  is  to  cause  one  to  oat  more  when 
ahoady  an  amount  has  been  oaten  beyond  what 
the  gastric  Juice  is  able  to  prepare.  Tho  object 
to  be  obtained  is  a  largo  supply  of  food;  .and 
whatever  fails  to  acconiphsh  that  essontial 
object,  fails  to  have  any  eilicacy  towards  the 
cure  of  dyspeptic  diseases.  The  formation  of 
gastric  j  nice  is  directly  proportioned  to  the  wear 
and  tear  of  tho  system,  which  it  is  to  be  the  means 
of  supplying,  and  this  wear  and  tear  can  only 
take  place  as  tho  result  of  exercise.  The  efficient 
remedy  for  dyspeptics  is  work-out-door  work  — 
beneficial  and  successful  in  direct  proportion  as 
it  is  agreeable,  interesting  and  profitable. 
■ - - 
BABIES’  LEGS. 
Bow-legs  and  knock-knees  are  among  tho 
common  deformities  of  hmrmnity ;  and  wise 
mothers  asHcrl  that  the  crookedness  in  either 
case  arises  from  tlie  aillicted  one  having  been 
put  upon  his  or  her  feet  too  early  in  babyhood. 
But  a  Massachusetts  physician  who  has  watched 
for  the  true  cause,  thinks  diflerently.  He  attri- 
liutes  the  first-mentioned  distortion  to  a  habit 
some  yoimgBtei'H  delight  in  of  rubbing  the  sola  of 
one  foot  against  that  of  the  other ;  some  will  go 
to  sleep  with  theii*  soles  pressed  together.  Tliey 
appear  to  enjoy  tbte  contact  only  when  the  foot 
are  naked ;  they  do  not  attempt  to  make  it  when 
they  arc  socked  or  slippered.  Ho  the  remedy  is 
obvious ;  keep  the  baby’s  soles  covered.  Knock- 
knees  the  doctor  ascribes  to  a  different  childish 
habit,  that  of  sleeping  on  the  side,  with  onekmie 
tucked  into  the  hollow  behind  the  rithor.  He 
has  found  that  where  one  log  has  been  bowed 
inward  more  than  another,  tho  patient  has  always 
slept  on  one  side,  and  tho  uppermost  member 
has  been  that  has  liocn  most  deformed.  Here 
the  preventive  is  to  pad  tho  insides  of  the  knees 
so  as  to  keep  them  apart,  and  let  the  limbs  grow 
freely  their  own  way.  All  of  wliich  is  commend¬ 
ed  to  mothers  who  desire  the  physical  upright¬ 
ness  of  their  progeny. 
•  • - - 
HYGIENIC  NOTES. 
Tao  tpa.sponnfids  of  finely  powdered  charcoal, 
drank  in  half  a  tninhlcr  of  water,  will  often  give 
reUef  to  tho  sick  lioadache  when  caused,  as  in 
most  cases  it  is,  by  a  siiporabundaiice  of  acid  in 
the  stomneh. 
Parents  should  he  very  careful  and  not  let  the 
ra.yH  of  tho  snii  shine  directly  upon  the  faces  of 
sleeping  children.  Strong  light  is  very  injurious 
to  the  eyes,  especially  if  they  are  inclined  to 
weakness. 
.1  .small  piece  of  paper  or  linen,  moistened 
with  spirits  of  turpentine  ami  put  into  a  bureau 
or  wardrobe  for  a  single  day,  two  or  three  times, 
is  said  to  be  a  suflicient  preservative  against 
moths. 
ani)  tflsfftil. 
LIME  AS  A  CONSTITUENT  OF  PLANTS. 
The  Scientific  Farmer  for  February  contains 
an  arliclo  devoted  to  lime,  which  comprises  a 
positive  scientific  statement  of  facts.  The  fol¬ 
lowing  extract  will  be  especially  interesting  and 
useful : 
Among  the  most  iiromineiit  constituents  of 
l.ilunts  is  lime.  It  is  one  nf  the  items  indispensa¬ 
ble  to  plant  growth.  The  imiiortance  therefore, 
of  its  being  at  the  disiiosal  of  crops  as  plant  food 
is  at  once,  recognized.  A  few  lignres  wil I  indicate 
this  more  clearly.  The  talile  sbows  tlie  percent¬ 
age  of  Unio  ill  IJie  ash  of  the  plants  named. 
(irasses.  avernse  of  sixteen  kinds .  7fl 
lied  clover .  -u  n 
J’otato  tubers . ax 
Potato  tops,  AiiKust . !.!  ’  390 
Potato  tops,  Ocinbur . 
'I’urnip  room . tn'7 
Turnip  tops . xa'i 
Indian  corn  Kratn,,,, .  .  ”  2'7 
Indian  Corn  sLilks  .  in's 
'  Wbmit  umln.. . . . s'l 
Wheat  straw  . . !!...!!!  "  fi’i 
Tobacco . ’'■■■ 
The  table  gives  iironiinence  to  two  facts,  name¬ 
ly  -that  lime  is  an  abundant  ingredient  hi  the  ash 
of  plants,  and  that  tlie  variat  ion  on  account  of 
this  item  in  diirerent  plants  and  between  the  stalk 
and  seed,  or  roots  and  stems  of  tlio  same  plant  is 
very  great  Tho  latter  fact  has  given  rise  to  the 
name  “lime  plaiibs"  being  applied  to  tobacco, 
clover,  beans,  imnis,  and  other  legiijimioiis  plants 
on  account  of  tho  preponderance  of  t  hat  sub¬ 
stance  in  thoir  mineral  composition.  For  a  simi¬ 
lar  reason  potatoes,  beets,  and  mot  crops  gene¬ 
rally  have  received  the  appellation  of  ••  potash 
jilants.”  Perhaps  the  fruits  might  bo  added  to 
the  list.  It  is  also  noteworthy  in  tliis  connec¬ 
tion  that  grains  are  remarkable  for  the  large 
amount  of  pbospboric  acid  present  in  their  ash, 
in  comparison  with  the  otlicr  ash  constituents. 
— 
AMMONIA. 
No  housekeeper  should  be  without  a  bottle  of 
spirits  of  ammonia;  for  besides  its  medical  prop¬ 
erties,  it  is  invaluable  for  household  purposes.  It 
is  nearly  as  useful  as  soap,  and  its  cheapness 
brings  it  wittnn  the  reach  of  all.  I’lit  atoaspoon- 
fnl  ol  ammonia  in  a  quart  of  warm  soapsuds,  dip 
a  cloth  in  it  and  go  over  yonr  soiled  iiaiiit  and 
see  how  rapidly  the  dirt  will  disappear :  no  scrub¬ 
bing  will  be  necessary.  It  will  cleanse  and  bright¬ 
en  wonderfully.  To  a  |iint  of  hot  suds  add  a 
teasjxionful  of  tiie  spu-its,  dip  in  your  forks  and 
spoons,  (or  whatever  you  have  to  clean,)  rub 
with  a  soft  brusli  and  then  finish  with  a  chamois 
skill.  For  washing  windows  and  mirrors  it  has 
no  ecpial.  It  will  remove  grease  spots  from  every 
fabric  without  injuring  tlie  garment.  Put  on  the 
aimiionia  nearly  clear  ;  lay  blotting  iiapcr  over, 
and  set  a  hot  iron  on  it  for  a  moment.  Also  a, 
few  (hops  in  water  will  cleanse  and  wljiion  laces 
and  muslins  hcaiUifuUy.  A  few  drops  ill  a  bowl 
of  water,  if  the  skin  ho  oily,  will  remove  all 
groasinoss  and  disagi'ceable  odors.  Added  to  a 
foot-bath,  it  enttrely  absorbs  all  noxious  smells, 
and  nothing  is  bettor  to  remove  dandruff  from 
the  hair.  For  cleaning  liair  and  nail  brushes  it 
is  equally  good. 
For  heartburn  and  dyspepsia,  the  aromatic 
spirits  of  ammonia  is  especially  jirepared ;  ten 
limps  of  which,  taken  in  a  wine-glass  of  water, 
will  give  relief. 
For  house  iilaiits,  live  or  six  dro|is  to  every 
pint  of  water,  once  a  week,  will  make  them  flour¬ 
ish.  It  is  also  good  to  cleanse  plant  jars.  So  be 
sure  and  keep  a  bottle  of  it  in  the  house,  and 
have  a  glass  stopper,  as  it  eats  away  corks. 
h 
