TJ 
YORKER, 
gontfstic  Ctonomi), 
HOW  TO  SET  A  TABLE. 
1 HEUK  ifi  no  surer  test  of  refinement-  in  persons 
or  families  than  the  manner  and  style  in  which 
tlieir  food  is  served  and  oaten.  Absolute  and 
thorough  cleanliness  is  the  first  requisite  in  tlie 
preparation  and  serving  of  food.  Next  to  that 
may  be  placed  taste  and  judgment  in  thearrango- 
mont  of  the  table  and  the  succession  of  courses. 
Hut,  leaving  all  side  issues,  lot  us  attend  simply 
to  the  question  in  hand,  “  How  to  set  the  table.” 
In  the  first  place  the  sides  of  the  table  should  be 
parallel  witli  the  sides  of  the  room.  It  is  sim¬ 
ply  distressing  to  a  person  with  an  eye  to 
syitimetry  to  have  the  table  set  out  “askew," 
In  tlio  next  place  the  tabloclotli,  which  should 
bo  clean,  white  and  nicely  ironed,  must  bo  put 
on  so  that  the  middle  of  tlie  cloth  be  parallel 
with  the  sides  of  the  table.  Tho  plates  are  usu- 
ally  placed  around  tho  table  and  turned  doivn  tf) 
proveut  any  dust  or  otlior  defilement  from  soiling 
thorn.  Often,  however,  when  they  have  boon  in 
the  warming  oven  they  ai-e  placed  in  a  pile  before 
the  host,  and  after  being  served,  handed  to  each 
guest.  At  tho  right  Of  the  plate,  at  right  auglea 
to  the  side  of  the  table,  is  tho  knife,  with  the 
edge  of  tho  blade  turned  from  tho  plate;’ parallel 
with  that  is  the  fork,  with  tho  tines  turned  down. 
The  liandlcB  of  tho  knifo  and  fork  are  an  inch  or 
two  from  the  edge  of  tho  table.  Pai-allel  with 
the  edge  of  tho  table  at  the  side  of  the  plate  op- 
iwaito  the  guest  is  tho  spoon,  with  the  bowl 
turned  down.  Tho  mipkin  is  sometimes  placed 
I  at  the  right  of  the  fork,  somotimes  on  tho  pinto, 
sometimes  folded  in  fancy  style  and  put  iu  tho 
goblet,  but  all  tho  napkins  on  the  table  are  in  tiio 
same  respective  position.  At  tho  right-hand 
corner  of  tlie  plate  is  a  little  butter  receiver,  of 
glass  or  of  china,  and  a  salt  cellar.  All  the  but¬ 
ter  plates  are  in  line,  all  the  salts  iu  Ihic  ;  so  of 
the  glasses  or  goldets.  which  are  near  the  salts. 
Ill  the  center  of  the  table  is  the  castor,  or  in  its 
stoa<l  a  vase  of  lloivers  or  fruit.  On  one  side  of 
tliesc  .stands  the  butter  |  on  the  other  sauces  iu 
buttles,  pickles  and  relishes.  In  the  waiter  at 
the  end  of  the  table  occupied  by  tho  hostess,  at 
her  riglit,  are  cofl’oe  cups  and  suuoers,  at  her  left 
those  for  tea;  the  slop-baain  and  milit  pitcher 
are  at  too  left,  the  cream  and  sugar  basin  at  tho 
right.  The  tea  and  oolTco  are  served  in  urns  or 
pots  and  placed  in  front  of  the  hostess.  In  tliis 
position  they  are  not  likely  to  bnru  tho  hands  of 
the  one  at  the  right  of  tho  hostess.  Bread  is 
placed  at  the  left  of  each  plate,  or  laid  on  tho 
plate,  or  nicely  ont  in  slices  aiid  set  on  a  bread 
plate  at  each  end  of  the  tabic.  Soup  is  always 
served  i>y  tho  host.  I'ish  is  also  served  by  tlie 
host,  iiidess  there  are  two  kinds,  when  ho  serves 
the  boiled  fish  and  t)ie  hostess  that  which  is  fried.  1 
At  the  top  of  the  table  is  placed  iJie  roast,  at  tlie  ‘ 
bottom  tlie  stow.  Wlioro  there  is  but  one  prin-  ^ 
cipal  ilish  it  is  served  by  the  host.  If  there  are  ‘ 
three,  one  is  placed  before  liim,  the  others  oppo-  * 
site  each  other  near  tho  bottom  of  tlie  table.  * 
Vegetables  and  other  dishes  occupy  positions  bo-  ^ 
tween  the  principal  dishes.  As  each  dish  is  sot  *■ 
on  a  mat,  and  if  for  a  time  removed  and  returned  * 
to  its  place  again,  tlie  table  once  properly  sot  is  ^ 
easily  kept  in  order  till  tlie  repast  is  over.  t 
ruddings  and  pies  are  generally  served  by  the 
hostess.  It  is  a  good  plan  in  teaoliing  children 
and  servants  how  to  set  a  table  to  draw  a  diagram 
of  the  table  with  all  tho  dishes  in  place  and  write 
down  tho  names  so  tliat  everything  will  be  plain.  « 
Taste  this  on  tho  inside  of  the  closet  door  and  ^ 
then  olfer  a  snitable  reward  for  perfect  conform-  ^ 
ity  of  tho  table  to  this  plan.  The  point  to  be  ^ 
made  is  uniformity  in  setting  tho  table,  that  " 
evoiytliing  sliall  be  precisely  in  its  jdace  every  b 
time.  The  very  look  of  a  well-set  table  is  appe- 
tizing,  and  when,  iu  addition  to  this,  the  air  of  “ 
the  dining  room  is  sweet,  tho  walls  are  pleasantly  ^ 
decorated  with  pictures,  the  chairs  are  comfort-  ^ 
able,  the  hostess  is  lovely,  sweet-voiced  and  hos-  " 
pitable,  the  most  languid  appetite  is  stimulated 
and  every  sense  is  gratified.  Tlie  table  may  be  B 
decorated  witli  flowers  or  ftuit,  one  or  both.  If  q 
there  are  neither,  napkins  of  delicate  tints  relievo 
the  wliito.  They  may  be  placed  in  the  broad 
tray  or  the  cake-basket,  though  white  is  usually  « 
preferred.  In  some  of  fJie  best  families  of  the 
South,  breakfast  and  tea  are  always  served  with¬ 
out  a  cloth,  on  a  handsomely-polished  mahogony 
or  black-walnut  table.  Under  each  plate  is  a 
napkin  fringed  and  worked  in  urosa  stitch  with 
scarlet  cotton  where  the  fringe  ends.  Mats  of 
white  crochet  with  scarlet  edges,  receive  the 
dishes  and  conti-ast  with  the  dark  brightness  bo-  *1’ 
neath  them.  it 
The  above  directions  for  ‘  ‘  setting  a  table  ”  are  P’ 
from  a  lady  coiTespoudent  of  tho  New  York 
Tribune.  bl 
H  teaspoon  of  soda ;  1  teaspoon  of  cream  of  tar¬ 
tar.  Bake  as  for  jolly-cake  paste.  Mix  tho  choc¬ 
olate  with  water  enough  to  moisten,  after  it  is 
grated.  (This  is  better  made  tho  day  beforo  it  is 
used.) 
Two  cups  sugar:  1  do.  butter; 
3  do.  flour ;  %  do.  milk  ;  3  eggs ;  3^  teaspoon 
soda ;  1  teaspoon  cream  of  tartar.  Taste— 2  oz. 
chocolate ;  1  cup  sugar ;  %  cup  of  sweet  milk. 
Boil  half  down  and  flavor  to  taste. 
j,  Uhit'h^n,  Nnlnd, — To  two  chickens,  1  qt.  sweet 
,  oil;  tho  yelks  of  four  eggs;  cup  of  mi.xcd 
y  mustard  :  do.  lemon  juice.  Cut  up  tho  oluck- 
>>  ons :  .add  1 '  jf  at!  much  clioppcd  celery  measured, 
e  Salt  to  taste. 
- ♦♦♦ - — 
ANOTHER  RECIPE  FOR  CHOCOLATE  CAKE. 
j  En.  Rckai,  :  In  response  to  the  call  in  your 
last  issue  for  Chocolate  Cake  recipe,  I  send  one 
j  of  ours,  with  sample,  as  the  value  of  tho  recipe 
.  can  be  best  esthnated  thereby :  tho  ‘ ‘  proof  of  the 
,  pudding”  being  alw-ays  “in  the  eating."— Two 
,  cups  sugar ;  1  cup  butter  ;  .3'v,  cups  flour ;  1  do. 
I  milk;  3  eggs  and  yclffa  of  2  more  ;  1  teaspoon 
I  soda  di.s8olve  in  the  milk  ;  2  teaspoons  cream  of 
^  tartar— mi.x  iu  tho  flour,  l^rostmg— Whites  of 
I  Pggs  >  H  of  pulverized  sugar :  4  table- 
^  spoons  of  gratotl  French  chocolate.  Flavor  with 
vanilla  or  to  suit  taste.  Mas.  E.  T.  Mim.ku. 
[Tho  cake  received,  and  found  cxeelleut.  Tho 
promised  recipes  will  be  very  accoptablo,— Ed.J 
- -♦  »  » 
HOW  TO  DYE  MOSSES,  GRASSES,  AND 
FLOWERS. 
A  Oerm.vn  paper  with  an  unpronounciblc  name, 
tells  how  tliey  dye  grasses  and  similar  articles  in 
Germany,  from  whence  large  quantities  are  sent 
to  this  country : 
To  Ifi/r.  d/os.v.— Green  ;  Boil  lb.  of  alum  in  4 
quarts  of  water,  and  dissolve  lb.  of  finely 
triturated  minoral-bliic  in  it,  ami  a  dark  green 
dyo  is  the  result.  Gr  a  very  boantifuj  green  dye 
may  be  uiiwlo  with  indigo— carmine  and  picric 
acid,  adding  water  to  reduce  it  to  the  desired 
hue.  As  picric  acid  is  rarely  to  bo  had  of  uni¬ 
form  strength  tho  exact  proiiortions  cannot  bo 
given.  Tho  same  dyo  may  be  used  for  grasses. 
Black:  Two  ounces  of  logwood  in  1  quart  of 
water,  V  oz.  of  alum,  and  3  oz.  of  copperas,  tho 
whole  boiled  together  and  the  moss  dipped  into 
it  while  hot.  Or  two  parts  of  logwood  and  one 
of  Fleabano,  thoroughly  boiled  together,  and  a 
little  green  vitriol. 
Rod :  Tho  best  way  to  make  tliis  color  is  to 
boil  as  much  rod  aniline  in  rain-water  as  will 
produce  a  pretty  red.  Tho  dye  should  be  hot 
when  tho  moss  is  dipped. 
'To  nU’.ach  awl  Dye  JCm-ylasling  Flowyys.— 
Bleaching :  Tut  a  nuinlier  of  flowers,  which  have 
preriously  been  placed  in  a  warm  chamber  lo 
cause  them  to  open,  in  a  vessel  containing  a  so¬ 
lution  of  chloride  of  lime,  oz.  of  soda,  and  2 
quarts  of  water.  Cover  the  vessel  and  leave  it 
as  it  is  in  a  moderate  tomporatiire  for  four  or 
live  days.  During  this  period  the  flowers  first 
change  to  an  orange  color,  and  afterwards  to  a 
blueish-wliite.  As  soon  as  these  oiianges  show 
themselves,  take  the  flowers  out  anil^Hunr  off  the  , 
fluid,  and  till  it  up  again,  using  tliis  time  only  1 
oz.  of  chloride  of  Ume  and  no  soda.  Lot  the 
flowers  remain  in  tbi.s  until  quite  white,  subse¬ 
quently  diying  them  in  a  wann  oven. » •  I 
Caioniuo ;  34  loth  (about  2  ikachms)  : 
of  Munich  lac,  pint  (about  34  draclim)  ultia-  1 
marine  blue,  dissolved  in  12  loth  (about  6  ouncosj 
of  warm  wator.— Rose :  34  quint  of  extract  of 
safflower,  dissolved  in  1  quart  of  cold  water. —  c 
Dai’k  blue  :  1  loth  indigo  extract  in  a  ipiart  of  ^ 
water.— Cornflower  blue :  34  loth  blue  aniline,  2 
loth  spirits  of  ivine,  in  1  quart  of  water.— Violet ; 
34  loth  violet  aniline,  with  tho  same  proportions 
of  water  and  spirit.- Light  blue  :  >4  loth  Trus- 
siau  blue,  dissolved  in  a  quart  of  water.- Dark  s 
bine;  1  loth  of  catechu,  boiled  in  a  quart  of  f 
■  when  you  put  it  into  the  oven,  poiu’  over  it  from 
•  half  to  a  pint  of  milk,  but  do  not  stir  it  [n,  as  this 
I  makes  the  jolly.  Bake  two  or  three  hours. 
'  Strawljeiry  IJlam:  J/anje,  — For  a  quart  of 
strawhorrios,  take  four  ounces  of  white  sugar ; 
crush  the  strawberries  well  with  tho  sugar.  In 
an  hour  or  two  strain  them  through  a  solve.  In 
a  pint  of  boiling  milk  dissolve  one  package  of 
gelatine;  sweeten  to  taste:  strain  through  coarse 
muslin ;  and  mix  witli  it  ouo  pint  and  a  half  of 
sw'oet  cream  ;  stir  until  nearly  cokl,  then  add  tho 
strawberries  gradually,  beating  tlie  two  thor¬ 
oughly  ;  add  the  juice  of  ono  lemon.  Tour  the 
mixture  into  molds  and  set  in  a  cool  place  over 
night. 
ni/mc  Mangy — Dissolve  ouo  box  of  Cox’s  gel¬ 
atine  in  a  pint  of  boiling  water ;  add  a  quart  of 
rich  milk  ,  bring  tho  whole  to  boiling  heat ;  strain 
it.  Tnt  iu  two  ounces  of  blanched  almonds, 
pounded:  sweeten  with  loaf  sugar,  and  turn  into 
molds.  When  tinned  from  tho  molds,  stick  thin 
slips  of  almonds  all  over  the  Wane  mango  and 
th'OHS  around  with  whip  cream, 
Charlotte  Uursv. — Ono  quart  of  sweet  cream  : 
four  eggs ;  half  a  package  of  gclatiiio ;  aquarter 
ol  a  pound  of  loaf  sugar.  Beat  sugar  and  yelks 
togotlicr ;  add  whites,  beaten  still ;  wtiip  the 
ci-eani  light  .and  smooth  ;  flavor  witluvaniUa ;  stir 
all  together  and  strain  in  tho  dissolved  gelatine. 
Servo  in  a  glass  di.sli,  ornamented  with  lady-fin¬ 
gers  or  macaroons. 
fhrawhany  fee  Cream.— Tnko  two  iiounds  of 
fresh  strawberries,  carefully  picked,  and,  with  a 
wooden  spoon,  rub  tliom  through  a  hair  seivo ; 
add  tho  juice  of  ouo  lemon ;  sweeten  to  taste  ; 
color  with  a  few  drops  of  jinqmrod  cochineal ; 
stir  in  ono  pint  of  sweet  cream,  then  freeze. 
A’tVv'  /tn//s,— Take  any  kind  of  cold  moat,  chop 
line,  and  season  with  salt,  popper  and  a  little 
parsley ;  wasli  rico  and  mix  with  it ;  tic  up  in 
cloths  to  shape  balls ;  boil  three  quarters  of  an 
hoiu’.  Horve  with  drawn  butter. 
Mwler  Balls.— Mima  the  moat  with  thecaral, 
soason.  make  it  in  balls,  mixed  with  bread  crumbs 
and  butter:  dip  them  in  beaten  egg,  tlien  in 
rolled  cr.ac.kor8,  and  fry  a  delicate  brown  in  hot 
lard,  or  part  lard  and  butter. 
Ix>}>sU‘r  6'urr.i/.— Put  the  moat  of  a  largo  lob¬ 
ster  hito  a  stew-pan,  with  a  blaile  of  mace,  a 
largo  cup  of  meat  stock  or  gravy,  a  tablospoou- 
ful  of  cornstarch  mixed  smooth,  with  a  little  milk 
or  cream.  Add  salt,  a  small  jiioee  of  butter,  a 
dessert-spoon  of  curry  powder  and  the  juice  of 
one  lemon.  Simmer  for  an  hour  and  serve  hot. 
lingtish  Cookies. — Ouo  cup  of  brown  sugar, 
half  a  cup  butter,  ono  egg,  two  tablospoonfuls 
sour  cream,  a  little  soda,  cloves,  cinnamon,  nut¬ 
meg  ;  make  hard  enough  with  flour  to  roll  out ;  ' 
cut  in  thin  cakes. 
Immediately  presume  upon  [its  increased  powers 
by  overloading  it ;  t  did  not  live  to  eat,  but  only 
ate  to  live ;  and  beliold  me !  I  have  no  need  to 
be  very  particular  as  to  what  I  eat,  even  at  my 
time  of  life ;  I  have  only  to  be  careful  not  to  oat 
too  much.” 
Here,  indeed,  is  tho  groat  secret  of  a  great 
deal  that  is  amiss  witli  many  of  us.  Wo  are  in 
tlio  habit  of  eating  too  mnoh,  more  than  our 
digostlvo  powers  can  tackle,  and  that  which  is 
not  assimilated,  more  or  loss  poisons.  Tho  system 
becomes  overcharged,  and  gives  any  latent 
tendency  to  disease  within  us,  every  faculty 
for  developing  itself.  Tho  question  is  not  so 
much  what  lo  oat,  as  what  quantity  to  oat ;  and 
notliing  but  a  sluirp  lookout,  kept  by  oiu’solvcs, 
can  give  us  tho  answer. 
— i - 
PATENT  FOODS. 
HOW  TO  BECOME  HEALTHY. 
W'atcr.  -Light  green :  34  loth  piciio  acid,  and  34 
quint  of  indigo  in  20  loth  of  alcohol.— Black :  as 
given  above.— Orange :  3  loth  of  borax  in  2 
quai-ts  of  hot  water,  leaving  the  flowers  to  steep 
for  some  time. 
Tho  dyes  for  gr.a8se8,  Ac.,  are  made  in  the 
same  way. 
• - — -*■-*■*■ - 
SELECTED  RECIPES. 
Crumb  Pie.- Minco  any  cold  meat  very  finely, 
season  it  to  taste  and  put  it  into  a  pie  dish ;  have 
some  finely-grated  bread  crumbs,  with  a  little 
salt,  iiopper  and  nutmeg,  and  pom-  into  the  dish 
any  nice  gravy  that  may  be  at  hand ;  then  cover 
it  over  with  a  thick  layer  of  bread-crumbs,  and 
put  small  pieces  of  butter  over  tho  top.  Place 
iu  tho  oven  until  a  fine  brown.  Send  to  the  ta¬ 
ble  hot. 
MRS.  BOCKEE'S  CHOCOLATE  CAKE  AND 
CHICKEN  SALAD. 
French  Chocolate  C<ike.  — One  cup  sugar; 
34  cup  butter ;  134  do.  flour ;  34  do.  milk  ;  3  eggs  | 
Ot/i-fashioned  hakM  Indian  Pudding.  -Take 
a  largo  cup  of  meal  and  a  toacupfnl  of  molasses 
and  beat  them  weU  together ;  then  add  U>  thorn 
a  quart  of  boiling  milk,  some  s-alt  and  a  small 
piece  of  butter.  Let  it  stand  awhile  iu  the  dish 
you  are  going  to  bake  it  in  until  it  thickens,  and 
A  WRITER  in  Tinsloy’.s  Magazine  gives  his 
opinion  and  exiKiriouce  on  this  frequently  dis¬ 
cussed  Bobject.  Ho  starts  out  by  saying : 
“  Nobody  ever  rciionted  of  eating  too  little,” 
was  tho  sago  rcmoik  of  an  old  gentlonian,  on  the 
verge  of  mnoty,  next  to  wiiom  tho  writer  had 
tho  pleasure  of  sitting  at  dinner  the  other  night. 
The  host  was  pressing  liiin  to  eat  moro,  and 
urging  him  iu  the  usual  phrase,  “  Why,  3'ou 
have  eaten  scarcely  any  tiling  1"  Now,  it  is  to  bo 
assumed  that  the  old  gentleman’s  words  indi¬ 
cated  ono  of  tho  by-ways  to  good  health,  along 
I  w  hich  he  had  traveled  through  his  long  life,  and 
to  which  lio  owed  bis  present  remarkably  hearty 
condition ;  so  it  was  suggested  to  liiin,  inteiToga- 
tively,  tliat  be  liad  always  been  a  small  feeder. 
“  Yes,”  ho  said,  *■  ever  since  I  was  two  or  tlirec 
and  twenty ;  up  to  that  time  I  was  a  weakly 
fellow  enough ;  and  I  used  to  make  tlio  mistake 
of  trying  to  eat  and  drink  as  much  as  I  could, 
in  the  hope  of  becoming  strong.  All  my  friends 
and  the  doctors  buckoil  me  iu  my  error ;  but 
fortunately  I  found  it  out  in  time,  and  '  knocked 
off,'  as  your  modern  slang  has  it — more  than 
half  my  usual  amount  of  sUmulanta.  I  gave  up 
tho  idea  of  making  myself  strong,  and  merely 
strove  to  make  myself  well,  and  I  was  content 
with  eating  jiut  as  much  as  I  could  digest,  and 
no  more.  Of  course  it  took  a  little  time  and  ex¬ 
perience  to  discover  the  precise  limits.  I  could 
not  adopt  tho  golden  ride  of  always  leaving  off 
witli  an  appetite,  because  I  never  began  with 
one,  but  by  persistently  erring  on  the  right  side, 
I  got  hold  of  one  of  the  great  seoretKof  life— the 
secret  of  knowing  wiien  ono  lia.s  enough,  and 
after  a  year  or  two  1  became  so  much  better 
that  I  used  to  find  myself  keenly  ready  to  out  at 
meal-time,  and  by  degrees,  actually  acquired  an 
appetite.  Then,  once  found,  1  never  destroyed 
it,  but  always  determinately  rose  witli  tlie  feel¬ 
ing  that  I  stiould  like  to  cat  more.  Naturally, 
the  temptation  for  awhile  grew  greater  as  my  di¬ 
gestion  grew  stronger ;  but  I  was  lirm ;  I  did 
not  behave  ungratefully  to  my  stomach,  and 
jj  Tue  Lancet  does  not  place  much  confidence  in 
q  till)  vai’iouH  patent  foods,  although  it  is  very 
much  tho  fashion  in  tho  present  day  to  feed 
_  invalids,  and  especially  childi'on,  upon  foods 
^  which  are  oitlior  jiatont  or  of  secret  composition, 
^  and  which  are  sold  to  tJic  imblio  in  tins  hurinetical- 
^  ly  sealed.  We  doubt  not  that  many  of  those 
^  foods  arc  valuable  preparations,  and  wo  know 
Uiat  aualysoH  of  samples  havo  often  sliown  that 
■  tli«  contents  of  tlio  canister  arc  at  least  harm- 
Ioms.  3Vo  think,  however,  that  the  public  havo 
a  right  to  know  what  Is  the  composition  of  tho 
^  article  which  they  are  a<lviscd  to  give  to  their 
invalids  and  children,  and  wc  wish  that  tlio 
I  rjegiiilaturo  would  enact  that  all  patent  eomposi- 
'  lions  should  bear  a  plain  statement  of  their  in- 
I  greilients  upon  tho  cover.  “Tliis  is  sold  as  a 
mixt  ure  of  chicoi'y  and  coffee,"  in  certain  pro- 
1  portions,  has  become  a  familiur  label  and  tlioso 
I  wlio  prefer  the  mixture  to  tho  pure  article  are 
able  to  gratify  their  taste  with  their  eyes  open, 
and  if,  upon  an  analysis,  they  find  that  tho  pro¬ 
portions  named  havo  not  been  kept,  or  that  any 
other  higroilieut  has  been  put  iu  tlio  mixturo, 
they  have  their  remedy  at  law. 
Wo  wlsli  w’o  could  see  the  patent  foods  labeled 
in  the  saiae  waj'  and  we  think  that  In  justice  to 
tlu>  public  they  ought  to  he  so  labeled.  If  the 
public  were  informed  tli.at  the  inystorious  com¬ 
pounds  with  tho  Greek  or  Latin  name,  or  tho 
name  of  some  doctor  appended  to  them  wore 
composed  of  “  lentil  flour,  barlcy-moal  and 
sugar,”  or  “  bokod  flour  and  Hwiss  mUk,”  or 
“  Lulian  corn,  oatmeal  and  salt,”  they  would 
know  what  they  are  buying  and  it  would  bo 
possible  for  medical  men  conscientiously  to  re¬ 
commend  them  ;  but  as  matters  stand  now,  a 
poor  woman  may  give  a  considerablo  price  for  a 
canister  of  potato  starch,  ground  rice  sweepings 
and  sawdust  whicli  has  been  advertised  perhaps 
under  some  enticing  name  and  pulHng  statc- 
inontH,  and  she  has  no  power  of  recovery  at  law. 
Wo  do  not  Ray  that  such  impositions  occur,  nor 
havo  wo  any  pai’ticular  article  in  our  thoughts 
while  writing  this ;  but  it  is  «o  obvious  that  such 
tricks  might  be  jiractised,  and  tho  tcmiitatiou  to 
practice  them  is  so  groat,  that  we  shoidd  strongly 
advise  onr  reiulers  never  to  recommend  or  order 
patent  food  for  their  patients  nulcss  the  compo¬ 
sition  is  definitely  stated  on  the  packet. 
- - 
HOW  TO  BREAKFAST. 
Let  a  healthy  man  “  break  ”  his  *•  fast  ’’  with 
a  substantial  meal,  and  not  break  his  breakfast 
ivith  u-ritating  little  nips  or  slops  beforehand. 
After  the  stomach  lias  at  its  [leisure  emptied  it¬ 
self  diu’ing  Bleep  of  its  content.s,  and  sent  them 
to  repair  the  worn  tissuos  and  exhausted  nerve 
force,  and  the  blood  has  been  purified  by 
washing  and  dressing  with  the  window  open,  then 
is  tho  time  when  tlio  most  perfect  of  all  nutxitivo 
articles,  farinaceous  food,  can  be  consumed  in 
larger  quantities  with  advantago.  Butter  also, 
and  fat  and  sugar,  ti’oublesomo  customers  to 
weak  digestions,  are  then  easily  coped  with,  and 
contribute  their  invaliiahie  aid  to  pcrfoitning  tho 
duties  of  the  day. 
For  example,  many  jiersons  can  drink  milk  to 
a  fair  and  useful  amount  at  breakfast,  witli 
wJiom  it  disagrees  at  other  hours.  And  tlio 
widely  advertised  “  breakfast  bacon "  by  its 
name  warns  the  consumer  against  indulgence 
later  on  in  the  day.  Cafe  nu  tail  and  sweet 
creamy  tea  are  to  many  men  poisonous  in  tho 
afternoon,  though  in  tho  prime  of  morning  they 
are  a  whoiosomo  beverage  for  tlie  same  individu¬ 
als.  Let  tho  vigor,  good  humor  and  refresh¬ 
ment  then  felt  by  a  healthy  man  tie  utilized 
without  delay  iu  eating  a  hearty  meal  immediate¬ 
ly  after  he  is  dressed  and  not  frittered  away  in 
the  frivolities  of  other  oceniiations,  I.et  not 
reading,  wiitingor  buisuess — ^muscular,  political 
or  econoinical— exhaust  the  nervous  system. 
The  newspapers  and  letters  should  not  bo  open¬ 
ed,  preferably  not  delivered  till  tho  appetite  is 
thoroughly  appeased. 
- ♦♦♦ - 
Cariiomc  acid  gas  is  iic:i  vier  than  atmospheric 
air.  In  ventilating  our  sieeping-rooms  and 
other  a])artmeuts,  the  ventilators  should,  there¬ 
fore  be  at  the  bottom. 
