ORE’S  RURAL  I^EW-YORKER, 
Bonixstit  (iScouoinii. 
FEENCH  COOKERY. 
Meath  Hhonld  be  selected  with  a  view  to  the 
methods  of  cooking  to  be  adopted.  The  French 
never  Ixiil  meats  unless  for  the  purpose  of  mak¬ 
ing  soups.  They  regard  lx)iled  meats  as  com¬ 
paratively  worthless  and  never  serve  them  tudoss 
in  some  prepared  form,  to  restore  flavor  atul  lost 
nutrient  principles.  We  forget  in  this  country 
that  to  Iwil  food,  be  it  meat  or  be  it  vegetables, 
is  to  extract  from  ft,  first,  its  volatile  aroma, 
then  its  essoncos  or  juices,  its  nutritive  power; 
and  these  go  out  into  the  hot  water  which  is 
stupidly  tluown  away.  Boiling  moat  or  vege¬ 
tables  in  Franco  is  to  make  soup,  and  so  saving 
aro  they  that  even  the  water  in  which  beans  and 
cauliflowers  liave  been  boiled  is  always  kept  to 
servo  as  a  basis  for  vegetable  soup.  Every 
liquid  wbich  Jias  received  the  extracted  flavor  of 
a  boiled  substance  ia  looked  upon  as  precioua, 
and  is  employed  agam  in  aomo  form,  so  as  not 
to  waste  the  properties  wbich  it.  has  acquired. 
The  entire  system  of  French  cooking,  both  in 
form  and  practice,  is  to  save  the  whole  nutritive 
olemouta  of  every  substance,  to  pass  Into  the 
stomach,  instoatl  of  allowing  it  to  bo  potired 
down  tlio  sink  spout  or  sending  it  to  the  pigs. 
The  losMon  taught  us  in  tins  regard  should  be 
heeded.  Butchers’  bones,  and  those  of  fowls, 
which  here  go  to  the  waste  bucket  or  to  the  soap 
boiler,  covered  with  fragments  of  meat  and 
loaded  hdernally  with  rich  suet,  are  in  Franco 
carefully  aonght  for  and  employed  in  making 
soups.  Nothing  is  wasted  which  can  bo  used  for 
human  fo<xl.  Soups  arc  so  common  it  may  bo 
said  the  nation  lives  on  thou.  The  average 
earnings  of  laborers  in  France  do  not  exceed  80 
cents  a  day,  and  yet  from  tliis  pittance  they  con¬ 
tinue  to  liva  comfortably.  The  average  of 
health  in  the  population  is  much  higher  than  in 
most  countries,  and  the  average  length  of  Ufe  is 
as  high  as  38  years. 
-  - 
KEEPING  CIDER  SWEET. 
The  editor  of  the  New  England  Farmer  endor¬ 
ses  the  following  mode  of  preserving  cider  sweet 
for  five  years  :—*•  Loach  and  filter  the  cider 
tlirough  pure  sand,  after  it  has  worked  and 
fermontwl  and  before  it  has  sonred.  Frit  no 
alcohol  or  other  substances  with  it.  Ba!  stu-c 
that  the  vessels  you  put  it  in  are  perfectly  clean 
and  sweet.  After  it  is  leached  or  lllterod,  put  it 
in  barrels  or  casks  filled,  loartng  no  room  for 
air ;  Ining  them  tight  and  keep  it  where  it  won’t 
freeze  till  Febniary  or  March,  tlien  put  it  into 
champagne  bottles  filled,  drive  the  corks  and 
wire  them.  The  best  cider  Is  lato  made,  or 
made  when  it  is  as  cold  as  can  Ire  and  not  freeze.” 
Wo  drank  some  cider  from  a  barrel,  fllteresi  as 
above  mentioned,  within  an  honr  of  this  writing, 
make  in  the  interior  of  New  York,  which  was  as 
sweet  as  if  only  made  the  day  before. 
■  ' 
ORIGINAL  RECIPES. 
An  Excellent  Cake.—X  half  pound  each,  of 
sugar  and  flour,  a  quarter  of  a  pound  of  butter, 
throe  eggs,  five  tablespoonfuls  of  swoetmilk,  one 
teaspoonful  of  baking  powder  w-orked  thorough¬ 
ly  through  the  flour.  Mix  the  sugar  and  butter 
to  a  cream ;  add  tlie  eggs,  beat  briskly  for  three 
or  four  minutes,  then  odd  the  flour  and  milk, 
stir  until  smooth.  Flavor  to  suit  the  taste.  Bake 
in  a  moderate  oven. — iluH.  Rustic. 
-  -  -■  — 
SELECTED  RECIPES. 
Jiice  MuJIina, — To  one  quart  of  sour  milk,  tlireo 
well  beaten  eggs,  a  little  salt,  teaspoonful  of 
soda  and  enough  of  rico  flour  to  thicken  to  a 
stiff  batter.  Bake  in  rings. 
Puff  Cake.— Two  cupfuls  of  sugar,  one  of 
butter,  one  of  sweet  milk,  three  of  flour,  three 
eggs,  one  and  one-half  teaspoonfuls  of  yeast 
powder,  extract  of  lemon.  Bake  quick. 
Corn  CaliP.-~~Onu  quart  of  sour  milk,  ttu'ee 
well  beaten  eggs,  one  teacupful  of  flour,  yellow 
corn  meal  enough  to  make  a  batter  as  thick  as 
for  pancakes.  Bake  quickly  in  pans  well  buttered. 
liice  Cuslnrd. — Into  a  quart  of  tioiling  watCT 
stir  in  two  tablespoonfuls  of  rice  flour,  dissolved 
in  a  little  cold  milk ;  add  two  well  beaten  eggs 
to  boiling  mixtuio  ;  sweeten  and  flavor  to  taste. 
Jluller  Scolck  Candy. — One  cup  of  molasses, 
one  of  sugar,  and  one-half  a  cupful  of  butter. 
Jlix  them  together,  and  cook  until  it  will  stiffen 
when  dropped  in  water.  When  done  pour  in 
pans  and  let  it  cool. 
Cccoannl.  Pud/Hny. — To  the  grated  meat  of  a 
cocoanut  bike  six  eggs,  six  largo  spoonfuls  of 
sugar,  half  a  teacupful  of  butter  and  a  little 
soda.  Line  a  dish  with  puff  paste  and  fill  with 
the  mixture.  Bake  in  a  quick  oven. 
Iceland  Moan  Jelly. — Soak  for  an  hour  four 
tablespoonfuls  of  the  moss  in  cold  water  enough 
to  cover  it.  Then  stir  it  into  a  quart  of  boiling 
water,  and  simmer  gently  till  it  dissolves ;  strain, 
sweeten  to  taste,  flavor  with  juice  of  two  lemons, 
and  a  little  cinnamon  if  agreeable,  and  a  glass  of 
wine ;  strain  into  molds,  and  cool  before  using. 
Oold  and  Silver  Pudding. — One  quart  of  milk. 
6  eggs,  2  wine  glasses  of  Sherry  wine,  3  Hat 
tablespoonfuls  of  flour,  1  cup  of  pulverized 
sugar.  Scald  the  milk.  Mix  the  flour  with  a 
Uttlo  cold  milk  and  add  to  it.  Add  beaten  yelks 
of  6  eggs  and  whites  of  2.  Bake  this  as  yon 
would  a  custard.  When  cold  boat  the  whites  of 
4  eggs  to  a  stiff  froth,  stir  tho  sugar  in  lightly, 
add  tho  wine,  put  tho  frosting  on  tho  custard, 
brown  slightly.  To  be  eaten  cold. 
Poslon  Baked  Beana. — One  quart  small  white 
dried  beans ;  parboil  in  salt  and  water.  Remove 
from  the  tiro  as  soou  as  tlicy  come  to  a  boil. 
Then  pour  off  all  tho  water,  put  them  into  a 
stone  crock,  add  one  table.spoonful  molasses,  a 
little  pepper  and  salt,  and  lay  upon  them  a 
pound  of  nice  salt  porlc,  well  scalded.  Then 
put  over  tho  crock  a  tight-fitting  cover,  and  bake 
ill  a  slow  oven  twelve  hours.  When  done  they 
will  bo  brown  all  tbrougli,  and  every  bean  will 
be  distinct,  without  being  dry.  -A.  S.  Blake. 
Curry  Powder, — The  following  is  Uie  rocipo 
fumislied  by  a  native  Hindoo,  according  to  tho 
Chemist  and  Druggist,  and  is  said  to  yield  a  fine 
product.  The  powders  must  bo  fresh  and  of  tho 
best  quality ;  Coriander,  fresh  seed,  roasted  but 
not  burnt,  and  finely  pow<Iored,  8  parts ;  Turm¬ 
eric,  fresh  root,  treated  in  the  sarao  manner,  3 
do.;  FauiUgreok,  fresh  seed,  do.,  2  do.;  Mustard 
seed,  do.,  2  do.;  Cumin  seed,  do  ,  3  do.  To  this 
add  Cayenne  pepper  to  taste.  Proferablo,  how¬ 
ever,  is  the  Indian  Cliili  pod,  a  much  larger  spe¬ 
cies  than  that  sold  in  om  shops,  and  not  nearly 
so  hot. 
Sweeinng  Carjyels. — If  brooms  Jiro  wet  in  boil¬ 
ing  suds  once  a  week,  they  will  become  very 
tough,  will  not  cut  a  oar|W)t,  but  Last  much  long¬ 
er  and  always  sweep  like  a  new  broom.  A  hand¬ 
ful  or  BO  of  salt  sjirinkled  on  tho  carpet  will 
carry  the  dust  along  witli  it,  uud  make  tiio  carpet 
loolc  bright  and  clean.  A  very  dusty  carpet  may 
bo  cleaned  by  sotting  a  paii  of  water  out  by  the 
door,  wot  tho  broom  in  it,  knock  off  tho  drops, 
sweep  a  yard  or  so,  then  wasli  tho  broom  as  be¬ 
fore  and  sweep  again,  being  careful  to  shako  all 
the  drops  off  tho  broom,  and  not  swoop  far  at  a 
time.  If  done  with  oaro  it  will  oloau  a  carpet 
very  nicely,  and  you  will  be  surprised  at  the  quan¬ 
tity  of  dirt  in  tho  water.  Tho  water  may  need 
changing  once  or  twice  if  the  cai'pot  is  veryv, 
dirty.  '  I 
INFLUENCE  OF  VEGETATION  ON  HEALTH. 
The  principles  which  tho  followuig  article 
woukl  inculcate  aro  doubtless  correct,  but  tho  in- 
fluenoo  of  many  of  the  ifianta  named  is  purely 
imaginary  especially  that  of  the  Ufias  and  Enoa- 
lyptua  for  it  has  long  since  been  proved  that 
they  do  not  posses, s  tho  poisonous  properties  for¬ 
merly  ascribed  to  them,  neither  has  the  latter 
tho  antiseptic  influence  upon  the  atmosphere 
which  many  theorists  would  have  us  believe. 
Our  in.stiuct  leads  us  to  delight  in  flowers. 
Their  beauty  and  perfume  have  irresistible  attrac¬ 
tions  for  us.  We  have  little  dreamt  we  were  thus 
led  to  siuTound  ourselves  with  objects  which 
most  powerfully  conduce  to  health.  No  doubt 
there  are  certoiu  members  of  tho  vegetable  king¬ 
dom  which  are  exceedingly  dcdeterioiis  ;  fur,  not 
to  speak  of  the  dreaded  Cpaa,  the  West  Indian 
Mauchineel,  and  some  species  of  tho  American 
lihua,  there  aro  somo  of  our  common  sweet- 
scented  flowers,  such  as  tho  Mozoreon,  which 
have  very  injurious  properties.  But  recent  in- 
vcbtigation  has  proved  that  those  adornments  of 
our  gardens  for  tho  proaonce  of  which  wc  so 
crave  are,  as  a  rule,  endowed  vvitli  health-pro- 
serving  qualities.  Dxygou,  w'hen  highly  electri¬ 
fied  and  80  rendered  especially  vituUzing,  has  in 
recent  times  been  distiuguiahed  by  the  name  of 
ozone.  This  is  one  of  the  chief  elements  of  a 
healthy  atmospheie.  Now,  ceutuidos  ago  it  was 
known  that  certain  plants  acted  as  powerful  dis¬ 
infectants.  Thus  Horotlian  tells  us  that  when, 
in  the  second  ceninry  the  plague  raged  in  Italy, 
the  )fiiysiciaas  rocouuuouded  those  who  crowded 
into  Rome  to  go  to  Laurcntiim,  because  there 
the  sweet  bay-tree  (I.butuh  uobilisj  grew  in  great 
abundance  and  tbe  inhalation  of  air  impregnated 
with  its  ofloiirs  was  a  strong  preservative  against 
iufectiou.  And  tho  disciples  of  Empei.Iiioles  were 
wont  to  grow  aromatic  and  balsamic  herbs 
around  their  dwellings,  from  the  belief  that  they 
were  thus  guarding  Uiem.selvoB  against  fevers, 
agues  and  such  like.  Has  not,  too,  among  us 
tho  tradition  of  its  fever-dispelling  jjower  given 
the  name  of  Feverfew  to  one  of  tiie  strongest- 
scented  of  the  compositic  ? 
Recent  investigations,  esjiocially  those  of  Pro¬ 
fessor  Montegazza  of  Padua  and  Dr.  Cornelius 
Fox,  have  sliown  that  these  old  ideas  were  based 
on  scientific  truth.  It  i.s  now  ascertained  that 
tho  cpittlity  of  ozone  is  matorially  increased  by 
the  exposure  to  tlie  rays  of  tho  sun  of  various 
plants,  among  which  the  most  common  aro  tho 
Lavender,  Musk,  Cherry,  Laurel,  Clove,  Femiel, 
Narcissus,  Holitnqio,  Hyacinth  and  Mignonette. 
It  is  interesting  to  know  that  tho  Hnnilowor, which 
will  grow  ahuost  anywJioro  and  could  bo  turned 
to  various  useful  purpiwes,  is  oiio  of  tho  most 
valuable  of  sanitary  ageut.s,  since  not  only  ia  it 
qzoiii[)RrouH,  but  also  destroys  dclctoriona  mias¬ 
mata.  It  should  bo  noted,  as  a  further  proof  of 
the  good  inllnonco  of  plant-oulturc  on  health, 
that,  while  the  manufacture  of  ozone  is  an  in 
dependent  work  caa’riod  on  by  tho  llowers  alone, 
the  green  ]e.avcs  aro  poforming  thou'  sanitaiy 
function  by  extracting  carbonic  acid  gas  from 
tho  atmospJioro,  and  helping  to  preserve  that 
proportion  in  its  elements  winch  makes  it  health¬ 
ful.  More  remarkable  perhaxis  than  all  is  tho 
Eucalyptus,  of  whicli  wo  have  recently  hooid  so 
much,  and  of  wbich  wc  shall,  jirobably,  soon 
know  more. 
Thus  tho  cnltivalion  of  flowers  is  a  work  not 
merely  delightful  and  humanising  in  itself,  but 
one  which,  in  a  way  most  beautiful  and  pictur¬ 
esque,  confers  a  ijositivo  benefit  on  society,  so 
groat  that  it  can  hardly  be  overrated,  espi  ci  illy 
in  largo  towns,  where  there  must  necessarily  bo 
so  much  to  poison  and  deteriorate  tlio  air  wo 
breathe. 
- - 
A  SIMPLE  DISINFECTANT. 
One  pound  of  green  coppora.s,  costing  seven 
cents,  dissolved  in  one  quart  of  water,  and  pouroil 
down  a  water-closet,  will  effectually  concontrato 
and  destroy  tho  fimlost  smells.  On  board  ships 
and  steamboats,  about  hotels,  and  other  public 
iflacos,  there  is  nothing  so  nice  to  purify  the  an-. 
Simple  greeu  copperas,  dissolved  in  anything 
will  render  an  hosjutal.  or  other  jilaccs  for  the 
sick,  free  from  imploasant  smells.  In  fish- 
markots,  slaugbkT-houses,  sinks  and  wherever 
there  aro  offoiisivo  gases,  dissolve  copperas 
and  syninkle  it  about,  and  in  a  few  days  tlio  smell 
will  all  pass  away.  If  a  cat,  nit  or  mouHe  dies 
about  tlie  bouse,  and  sends  forth  an  offensivo 
gas,  place  some  dissolved  copperas  in  an  open 
vessel  no, IT  tbo  place  where  Uio  nuisance  is,  and 
it  will  purify  the  atmosphere.  Then,  kooii  all 
clean. 
A  CURE  FOR  CORNS. 
.^Tueuk  is  but  one  cure  for  corns,  and  that  is : 
Take  a  lemon  and  roll  it  until  soft ;  cut  a  thick 
slice  and  bind  it  on  tlic  corn  on  retiring  at  night. 
In  tho  moi’uing,  if  Uuj  corn  is  white  and  lUsin- 
tegrated  pull  it  out  with  your  linger  nails  — 
never  cut  a  corn.  Stimetimos  several  .applica¬ 
tions  of  the  lemon  sltces  will  be  rieeossarv,  but 
tho  corn.s  aro  bound  to  succijiiib,  and  you  can 
dance  the  next  night  if  you  like.  After  yon  re¬ 
move  the  corns  wear  shoos  that  fit  and  are  not 
too  stiff  in  tho  soles. 
4  »  »  — 
HYGIENIC  NOTES. 
For  Weak-  A’yes.— Rathe  night  and  morning  in 
a  solution  of  salt  and  tepid  water. 
A  simple  rnnedy  for  neuralgia  is  horseradish. 
Qrato  and  mix  it  in  vinegar,  the  same  as  for 
table  purposes  and  apply  to  the  temple  when  the 
face  or  head  is  affected,  or  the  wrist  when  the 
pain  is  in  tlic  ann  or  shoulder. 
A  simple  ami  effectual  remedy  for  ivy  jmsom 
ing  ia  said  to  be  sweet  sxiirits  of  nitre.  Bathe 
tho  affected  parts  fi-eely  two  or  three  times 
during  tho  day,  and  the  next  morning  scarcely 
any  ti'aco  of  tho  poisiou  will  remain. 
F<jr  Freckles. — Dissoivo  a  little  borax  and 
sugar  in  some  lemon  j  nice  and  ajiply  to  tho  face , 
then  wash  in  castilo  soap.  The  quantity  of 
borax  should  he  that  which  will  cover  tho  point 
of  apeu-knife  to  tho  juice  of  one  lemon. 
A  Cure  for  Pimples.  —  Wash  tlie  face  in  a  di 
lution  of  carbolic  acid,  allowing  one  teaspooiiful 
to  a  pint  of  water.  This  is  an  oxccUont  and  pu 
rifying  lotion,  and  may  be  used  on  tho  most 
delicate  skins.  Be  cai-ol'id  about  letting  this 
wash  got  into  the  eyes. 
Flevfseed  l^rnonade.— The  following  recipe  will 
be  found  very  good  for  a  cold;— Pour  one  quart 
boiling  water  over  foui-  tablespoonfuls  of  tlax- 
seod.  8tooj> — -not  boil — three  hours ;  cover 
closely  while  steeping;  then  strain,  sweetou  to 
taste,  and  add  the  juice  of  two  lemons,  putting 
In  more  water  if  too  thick  to  bo  agreeable. 
Bemedyfor  Earache.— Tho  Joiivna]  of  Health 
gives  tho  following  TJiere  is  scarcely  any  ache 
to  wtiich  children  are  suljjcct.  so  hard  to  boar  and 
fhflicult  to  cure,  as  tbo  earache.  But  there  is  a 
remedy,  never  known  to  fail.  Tako  a  bit  of 
cotton  batting  put  upon  it  a  iiinch  of  black 
Iiepper,  gather  it  uj)  and  tie  it,  dip  in  sweet  oil, 
and  insert  uito  the  oar.  Put  a  llnunel  bandage 
over  the  head  to  keep  it  warm.  It  will  give 
immediate  relief. 
anil  iscfiil. 
WHAT  CHEMISTRY  HAS  BONE. 
Du.  .7.  li,  W.  Thudichiim,  in  a  roceut  Iccturo 
On  the  Discoveries  and  Philosophy  of  laobig,” 
delivered  before  tho  Society  of  .Vrt.s  in  Loudon, 
referred  as  follows  to  tbo  position  which  this 
latest  born  of  the  sciences  lias  alrotuly  attaincil; 
Tho  youngest  of  tho  scieniMjs  or  the  youngest 
br.anch  of  scionco  ia  chemistry,  founded  by 
Lavoisier  and  I  l.alton  ;  developed  by  thousands 
of  clear  lionds  and  nimble  bauds,  it  has  in  half  a 
century  bocoino  a  recognized  power  in  tho 
affairs  of  man.  It  has  materially  improved  bis 
estate,  and  enlarged  his  minil  to  conceptions  of 
an  elevating  nature ;  it  lias  bocoino  tlio  Inirid- 
maid  of  almost  all  tbo  older  sisters ;  of  ast  rono¬ 
my,  teaching  tho  composition  of  distant  stans ; 
of  geology,  teacldng  tbo  composition  ami  changes 
of  sfaata  and  minerals ;  of  idiysiology,  vegetabio 
and  animal,  teaching  about  food,  nutrition, 
growth,  changes,  doatb  and  decay  ;  of  tho  lioalitig 
art.  toacliing  tlio  nature  of  evils  in  tbe  shape  of 
disease,  and  tho  menus  of  curing  or  mitigating 
tliom.  Ttiis  scionco,  too,  was  developed  by 
work— work  physical  and  inontiil ;  its  ivays  were 
often  rugged,  its  endeavors  misax)i>rehoiulcd, 
opposed,  suppressed.  And  tiic  great  men, 
wlioso  names  are  inscribed  upon  tho  roll  of  its 
principal  promoters  will  be  eon.sidorod  by  pos¬ 
terity  as  benefactors  akin  to  Hercules,  removing 
evils,  establishing  the  good  and  true.  If  ivo 
camiot  now  iuscribo  their  names  and  likenesses 
among  the  stars,  and  Lraiisfcr  them  h)  an  Olym¬ 
pian  abode,  yet  wo  ean  honor  them  by  admiring 
t.boir  works  and  lessons,  by  sharing  anil  oimtinu- 
ing  their  work,  by,  as  it  wore,  living  their  lives 
with  tbein  over  again,  and  thus  prolong  their 
memory  fijrwards  while  wc  prolong  our  own  in 
tlie  inverse  direction.  Wo  ought  to  honor  them 
ont  of  gratitude  no  loss  tlian  out  of  tho  desire  to 
benefit  ooiitinuou.sly  man’s  estate.” 
.  ■ 
MEASURING  INACCESIBLE  HEIGHTS  AND 
DISTANCES. 
A  rottUERPOHUKNT  of  tlio  Loudon  Academy 
thus  dosciibos  an  ingenious  invention  of  Ihof. 
E.  C.  Pickering,  of  our  Massachusetts  Instltido 
of  Tec.Unology  t—**  It  is  designed  for  measuring 
tho  distances  and  bights  of  mountains.  It  con¬ 
sists  of  a  C'uriinioii  telescope,  with  a  level  attach¬ 
ed,  a  scale  of  equal  parts  in  tho  eyepiece,  and 
with  a  ijiirror  of  plate-glass  fastened  to  the  ob¬ 
ject,  HO  that  it  ean  be  set  at  any  angle.  Two 
images  arc  seen,  one  Uirough  tho  glass,  and  the 
other  by  reflection  from  its  surface,  and  any  two 
objects  may  lie  made  apparently  to  coincide  by 
turning  the  mirror  tlirough  the  proper  angle. 
Selecting  as  our  object  the  mountain  whose 
distill  ICO  is  to  ho  measured,  and  as  the  other  any 
convonieut,  well-defined  point,  tho  telescope  is 
moved  through  a  known  distance,  ami  the  apj'ar- 
ent  change  of  position  is  moasui'od  liy  tho  scale. 
From  this  tho  distance  may  be  deterniinod  with 
all  the  aeciu'acy  needed  by  an  ordiniiiy  ma]). 
Tbo  altitude  is  tbon  doknnined  by  leveling  tbo 
teloseopo  and  reailing  tho  apparent  elovatii'U 
from  tho  graduated  scalo,  which  is  now  tinned 
round.  By  a  second  inclineil  level,  higher  moun¬ 
tains  may  ho  measured.  It  will  pi-obahly  equal 
ill  accuracy  a  largo  themloUtc,  witli  the  advan¬ 
tage  that  it  does  not  involve  a  finely  gradiinted 
circle  or  delicate  nmiiutiug,  it  is  thcroforo"  iiiex- 
peiislvo,  light  and  easily  used.  It  could  bo 
carried  by  any  traveler,  and  would  give  tbo 
bight  of  a  mountain  muchmoro  accurately  than  a 
Iwiroraetcr.  Further,  a  whole  range  of  moun¬ 
tains  might  be  moasimed  in  a  few  hours  by  this 
instrument,  while  with  tho  barometer  a  single 
ascent  often  occupies  several  days. 
-  -  —  -  - 
BUCKLAND’S  CEMENT. 
The  following  recipe  is  that  used  by  Dr.  Buck- 
land,  the  famous  geologist,  and  was  enqiloyed 
by  him  in  preparing  a  cement  for  uniting  parts 
of  broken  fossils  and  for  attacliing  specimens  to 
blocks  and  trays.  Tlie  ingredients  aio  to  bo 
found  in  every  village,  and  tho  cement  is  ex¬ 
cellent,  as  wo  know  by  experience,  having  used 
it  for  years.  Tho  creilit  of  devising  it  has  re¬ 
cently  been  attributed  to  several  different  per¬ 
sons.  I’he  recqic  is  .as  follows Take,  4  parts 
giun  arable,  3  parts  starch  and  one  part  sugar. 
Reduce  to  a  flue  powder  and  mix  well.  The 
powder  should  bo  kept  in  a  well-eorkod  bottle, 
and  whoa  required  for  use  mix  a  little  of  tho 
jMjwder  with  water  to  every  ounce  of  wliich  ten 
droiis  of  glycorlno  have  been  added. 
- - - 
SuPEHion  CioiENT  son  Fisk  Ghass.— For 
mending  valuable  glit.s3  objects  which  would  be 
disfigured  by  common  cement,  cliromo  cement 
may  be  used.  Thl.s  is  a  mixture  of  5  parts 
gelatin  to  1  of  a  solution  of  acid  cliromato  of 
lime.  Tho  broken  edges  aro  covered  with  this, 
]MOssod  together  and  cxijosed  to  sunlight,  tlio 
effect  of  the  latter  being  bo  render  tlic  compound 
insolublo  even  in  boiling  water. 
..._3 
