bags  and  put  in  the  water-bath,  which  was  kept 
boiling  one  quarter  of  an  hour,  and  tins  jelly 
was  preserved  and  remained  as  good  as  it  was 
the  day  on  which  it  was  made. 
other  teachings  to  prevail,  before  medical  science 
becomes  perfect,  or  the  Goddess  Hygia  shall  rule 
supreme.” 
I  make  those  quotations  not  by  the  way  of 
proof  of  the  correctness  of  my  position,  but  to 
show  that  however  popular  an  opinion  may  bo,  It 
is  liable,  in  the  course  of  time,  to  turn  out  an 
error.  What  arc  the  reasons  given  against  sleep¬ 
ing  during  digestion  ?  Surely  the  charges  of 
“error,  bad  advice,  uutmth,  subterfuge  and 
nonsense  "  aro  not  reasons,  nor  did  I  ever  see  or 
hear  a  reason  that  had  the  iniluonce  of  a  feath¬ 
er's  weight,  to  hinder  mo  from  taking  my  bost- 
relishcd  meal,  or  lunch,  at  9  to  10  T.  M.  and 
going  at  once  to  bed  and  to  sleep.  The  chiirgo 
of  heresy  I  admit.  Why  not  ?  Galii.eo  was  a 
heretic  of  tlie  rankest  Idud.  ConontBUS  was  a 
heretic.  I’he  whole  list  of  I’rotestant  cinurches 
was  a  string  of  hertiliea. 
Friend  Babkkr.  you  are  right  in  not  being  con¬ 
vinced  by  the  citation  of  individual  cases.  They 
do  not  prove  a  generality.  By  them  wo  can  only 
prove  that  there  may  bo  exceptions  to  sweeping 
mles.  statistics  gotten  up  with  care  and  proois- 
ion,  aro  gocKl  proof  in  drawing  concliisimis  of 
health  and  longevity  as  alTocted  by  occupations 
and  habits.  But  in  tho  statLStics  yon  mention,  I 
think  you  are  wong  in  classing  farmers  as  labor¬ 
ers,  as  they  are  in  tho  census  classed  separate. 
I  quote  from  tlio  Gonoseo  Farmer  of  185S,  which 
I  think  is  good  authority : 
“That  the  life  of  tho  farmer  is  healthful,  has 
frequently  been  shown  by  tahlos  of  comparative 
longevity,  and  one  of  those  for  MassachuHotts 
shows  that  their  lives  exceoil  the  general  average 
by  twelve  years,  and  go  nearly  nineteen  years 
above  that  of  tho  common  laborer,  and  eighU-ou 
above  tho  average  of  those  engaged  in  mochani- 
cal  pursuits. 
A  most  appropriate  question  to  raise  in  our 
own  minds  in  settling  for  ourselves  this  matter 
is,  what  are  tho  natural  iuatincts  of  man  in  rela¬ 
tion  to  tho  times  of  eating  and  sleeping.  As  to 
the  first,  there  can  scarcely  be  a  doubt  that  it  is 
when  nature  calls,  neither  can  tho  fact  bo  ques¬ 
tioned  that  man  feels  loss  inclined  to  action  af¬ 
ter  eating  a  full  meal. 
Heat  is  to  the  animal  the  groat  sonreo  and 
pabulum  of  life  and  action.  When  tho  stomach 
has  work  to  do,  it  calJa  away  from  tho  brain, 
muscles  and  hmgs  a  portion  of  their  heat,  and 
the  consequence  is  less  inclination  to  voluntary 
action  and  imweased  inclination  to  sleep.  Then 
the  brain  and  voluntary  muscles  rest,  tho  lungs 
and  heat  slock  up,  the  inspirations  and  ]>ulsations 
are  Iti^  fre<pient. 
In  s^rply  to  “  Dietetic  Heresies  No.  3,”  which 
has  just  reached  mo,  I  will  add  that  I  am  well 
awai-e  that  quotations  favoring  friend  B-’s  posi¬ 
tion  might  be  added  to  infinity,  and  that  his  Is 
the  popular  aide  of  tho  iiuestion  at  this  time. 
Nevortholess  there  are  strong  indications  of  a 
cliangc  in  popular  scutiment  on  this  and  some 
other  matters  relating  to  health. 
If  friend  B.'s  own  case  isju  ids  favor  as  ho  re¬ 
ports  it  ill  one  of  his  articles,  mine  is  also  In 
mine.  Laboring  with  both  brain  and  muscle  for 
fifteen  years,  I  ate  very  little  nn-at  in  tho  moru- 
ing,  none  afterwards  till  9  P.  M.,  just  before  go¬ 
ing  to  bod.  Since  then,  with  Joss  eiTort  of  brain, 
I  have  oaten  meat  at  noon,  but  often  more  at 
9  P.  M.  This  was  not  an  experiment  with  mo. 
I  had,  since  my  boyhood,  boarded  In  a  fasluona- 
ble  manner  for  years ;  but  when  I  booamo  a 
householder,  tho  change  was  made  fi'om  a  deep 
conviction  of  its  propriety,  dwluced  from  a 
study  of  animal  physiology  and  an  observation 
of  the  instincts  of  nature,  and  its  corroctuess  lias, 
in  my  own  mind,  become  proved  and  substan¬ 
tiated  by  practice.  I  have  been  out  in  the  open 
air  every  day  for  the  past  fifty-six  years,  never 
had  a  symptom  of  dyspepsia,  and  now  challenge 
any  man  of  my  ago,  71,  to  run  a  race  with  me. 
Muskegon,  Mich.  S.  B.  I’eok. 
glands  at  the  root  of  tbo  hair,  nature’s  own  pa¬ 
tent  pomade,  which  the  hard  brush  does  not 
spread. 
Secondly,  one  word  on  washing  tho  hair.  This 
is  necessary  occasionally,  to  thoroughly  cleanse 
both  head  and  hair.  One  or  two  precautions 
must  be  taken,  however.  Never  use  soap  if  you 
can  avoid  it ;  if  yon  do,  let  it  be  the  very  mildest 
and  untMjrfumod.  Avoid  so-called  bair-cloansing 
fluids,  and  use  rahi  water  filtered. 
Tho  yellcs  of  two  now-laid  eggs  are  much  to  bo 
profevrod  to  soap ;  they  make  a  beautiful  lather, 
and  when  the  washing  is  finished,  and  tho  hair 
thoroughly  rinsed  in  tho  piu'eat  rain  water,  j'ou 
will  find  wlicn  dry  that  tho  gloss  will  not  bo  de¬ 
stroyed,  whicli  an  allcali  novor  fails  to  do.  Tho 
first  water  must  not  bo  vciy  hot,  only  just  warm, 
and  the  last  perfectly  cold.  Dry  with  soft  tow¬ 
els — but  do  not  rub  till  tho  akin  is  tender— and 
afterward  brush.  Bo  always  careful  to  have 
your  brushes  and  combs  perfectly  clean  and  free 
from  grease,  and  place  other  brushes  on  tho  ta¬ 
ble  for  friends  of  yours  who  happen  to  bo  Ma- 
cassaritos. 
Pointing  tho  hair  regularly  not  only  prevents 
it  from  splitting  at  tho  ends,  hut  rondors  each 
individual  Lair  more  healthy  and  loss  attenuated 
— if  1  may  apply  the  term  to  hair— and  moreover, 
keeps  up  tho  gi’owing  process,  which  otherwise 
might  bo  blunted  or  checked.  Singeing  the  tips 
of  tho  hair  has  also  a  beuoficial  effect. 
It  will  bo  seen  that  I  am  no  advocate  for  oils 
and  pomades.  My  advice  in  all  cases  is  to  do 
without  tliom  if  you  possibly  can,  for  by  their 
clogging  nature  and  overstimulating  properties 
they  often  causo  tho  hair  to  grow  thin  and  fall 
off  Sooner  tliau  it  otherwise  would.  Let  well 
alone. 
One  word  in  conclusion,  about  dyes.  Avoid 
them  if  you  bo  your  own  friend.  Hair  dyeing 
is  very  satisfactory,  as  far  as  dead  hair  is  con- 
oerned,  but  on  tho  living  head  its  perfect  suo- 
COHH  is  a  chemical  impossibility.  As  to  bair  re¬ 
storers,  those  arc  not  simply  Stainers,  but  depend 
upon  the  action  of  the  light,  chomioally  altering 
and  oxidizing  tho  applioation  after  it  has  been 
used— Uicir  incautious  use,  1  must  add,  is  fraught 
with  groat  danger. 
CANNING  AND  PRESERVING  IN  OUR 
GRANDMOTHER’S  TIME. 
D0CBT1.B88  many  of  tho  readers  of  the  Rural 
New-Tlorkbb  have  an  idea  that  the  preserving  of 
fruits,  moats  aud  similar  articles,  in  what  is 
termed  a  natural  condition,  is  something  new,  or 
belonging  entirely  to  the  present  generation.  It 
is  certainly  true  that  such  things  have  come  into 
more  general  use  within  the  past  fifteen  or  twen¬ 
ty  years  than  ever  before,  besides,  much  has 
been  learned  in  rogard  to  the  manipulation  of 
the  same,  in  order  to  bo  porfeotly  successful, 
still  there  were  no  secrets  connected  with  tho 
various  processes,  even  in  tho  begimiing  of  tlio 
present  century,  as  wo  will  endeavor  to  show 
from  an  old  work  on  the  subject  published  at  tho 
period  named.  For  Instance,  much  has  been 
said  about  tbo  great  discovery  of  Gao,  Borden 
in  condensing  and  preserving  cream  aud  milk. 
But  let  us  see  what  the  author  of  our  old  book 
says  about  it : 
PreseriHng  Civnoi.— I  took  five  litres  of  cream, 
taken  with  care  from  milJe  of  tho  preceding  even¬ 
ing.  I  condensed  it  in  tho  water-bath  to  four 
litres,  without  skimming  it.  I  took  off  the  skim 
which  was  forme<l  above,  in  order  to  strain  it 
through  a  boultiug  cloth  afterwards,  and  lot  it 
cool.  After  having  taken  off  tho  skim  which  had 
risen  while  cooling,  I  put  it  in  half  bottles,  ob¬ 
serving  tho  usual  process,  ajid  let  the  wator-bath 
boil  for  ono  hour. 
At  tho  end  of  two  years  this  cream  was  found 
as  fresh  as  if  prepared  tho  same  day.  I  made 
some  good  fresh  buttor  with  it ;  making  from 
four  to  flvo  ounces  of  butter  from  half  a  litre  of 
cream. 
Green  Peas.  —The  elanieirt  aud  tho  crochic  are 
tho  two  kinds  of  peas  which  I  prefer,  especially 
tho  latter,  which  is  the  most  juicy  and  sweet  of 
all,  as  well  as  tho  earliest,  except  tho  michaux 
(Hastings),  which  is  the  first  pea,  but  this  kind  is 
not  fit  to  bo  prosorvod.  I  gather  tho  poas  when 
they  aro  not  too  young  and  tender,  for  they  aro 
apt  to  dissolve  in  water  during  the  operation.  I 
take  them  when  thoy  aro  of  a  middling  size. 
They  aro  then  in  a  more  perfect  state,  and  have 
an  infinitely  flnei*  taste  and  flavor.  I  shell  tliom 
as  soon  as  they  are  gathorod.  I  soparato  tho 
largo  ones,  and  they  aro  then  put  in  botlloa,  the 
bottles  being  for  that  purpose  placed  on  the  stool 
before  mentioned,  in  order  that  aa  many  peas  as 
IWHsiblo  may,  by  shaking  tho  bottle,  be  made  to 
go  into  them ;  I  then  eork  the  bottles,  etc.,  and 
put  them  in  a  water-bath,  which  is  made  to  boil 
for  an  hour  and  a  half,  if  the  season  be  cool  and 
moist ;  and  two  hours  in  a  dry  and  hot  season  | 
and  I  terminate  tho  operation  as  before, 
I  also  put  in  bottles  tho  larger  peas  which  I 
had  separated  from  those  which  were  more  deli¬ 
cate.  These,  also,  I  put  into  tbe  water-bath, 
which  I  lot  boil  according  to  tho  season,  two 
hours,  or  two  hours  and  a  half. 
Pears. — When  tho  poara  aro  peeled  and  cut 
into  quarters,  and  tho  pips  with  their  husks  are 
taken  ont,  I  put  them  into  bottles,  etc.,  in  order 
to  place  them  in  the  wator-bath.  I  carefully  at¬ 
tend  to  the  degree  of  heat  they  have  to  receive, 
which,  if  thoy  are  of  a  kind  usually  oaten  raw, 
should  not  bo  more  than  sufficient  to  make  the 
water-bath  boil.  When  the  preserve  consists  of 
poai’s  usually  stewed  or  bolted,  then  I  let  them 
remain  boiling  in  the  water-bath  five  or  six  min¬ 
utes.  Pears  whicJi  have  fallen  from  the  tree 
require  a  quarter  of  an  hour's  boihug,  etc. 
Chestnuts,  Truffles  atul  Mushrooms. — I  pierce 
chestnuts  at  the  point  with  the  point  of  a  knife, 
aa  if  I  meant  to  roast  them.  I  put  them  in  bot¬ 
tles,  aud  give  them  one  boilhig  in  the  water- 
liath. 
Having  weU  washed  and  brushed  the  truffles, 
in  order  to  take  away  all  the  soil,  I  cut  off  the 
upper  part  gently  with  a  knife.  Then  I  put  them 
into  bottles,  either  whole  or  in  pieces,  according 
to  tho  diameter  of  the  nock.  The  remainder  I 
put  in  bottles  apart.  TUe  whole  being  well 
corked,  etc.,  I  put  them  in  the  wator-bath  to  re¬ 
ceive  an  hour's  boUiug,  etc.  It  is  not  necessary 
to  rooominend  that  tho  truffles  should  be  sound 
and  recently  gathered. 
I  take  Mashrooms  fresh  from  the  bed,  well 
formed  and  firm,  Having  peeled  aud  washed 
them,  I  put  them  in  a  saucepan  on  tlie  fire,  with 
a  piece  of  butter  or  some  go^  olive  oU,  in  order 
to  make  them  eject  their  liquor.  I  leave  them 
on  the  fire  till  this  liquor  is  reduced  one  half.  1 
withdraw  them  in  order  to  let  them  grow  cool  in 
a  pan ;  after  which,  I  bottle  them  and  give  them 
one  good  boiling  in  tho  water-bath. 
Broth,  or  Jelly. — I  composed  this  jelly  accord¬ 
ing  to  the  prescription  of  a  physician,  of  calves’ 
feet  and  lights,  red  cabbage,  caiTots,  turnips, 
onions  and  leeks,  taking  a  sufficient  quantity  of 
each.  A  quarter  of  an  hour  before  I  took  this 
jelly  from  the  fire.  1  added  some  sugar-candy 
with  some  Senegal  gum.  I  sti’ainedit  as  soon  as 
it  was  made.  After  it  was  cold  it  was  nut  in  bot- 
HOW  TO  COOK  SPRING  CHICKENS, 
Iris  generally  conceded  that  ohiokeas  merely 
split  open  and  broiled,  ai’o  dry  and  unsavory  eat¬ 
ing.  I,  therefore,  give  to  the  housekeepers  of 
the  Rural  my  recipe,  which  has  been  pronounced 
good  by  many.  Clean  the  chickens  nicely ;  cut 
tliom  down  the  back:  break  tho  breast  bone; 
wash,  aud  wipe  them  dry ;  season  them,  both  in 
and  outside,  with  salt  and  pepper ;  place  them  in 
a  driiiping-pan  with  a  little  water ;  put  it  in  a 
quick  ovcu  until  they  arc  a  delicate  brown  on 
both  sides  ;  baste  tliom  frequently  with  butter  ; 
renew  tho  water  as  it  evaporates.  When  the 
chickens  are  done,  remove  to  a  hot  dish:  add  a 
little  more  water  and  a  tcaspoonful  of  fionr  to 
form  the  gravy.  Serve  tho  gravy  in  a  sauce- 
turcon,  or  in  tho  dish  with  tho  chickens. 
Mrs.  Ilusnc. 
SELECTED  RECIPES, 
Fish  Fritters. — Take  tho  remains  of  any  cold 
fish  i  remove  all  the  bones ;  add  bread  crumbs 
and  mashed  iiotatoos  in  equal  quantities.  Mix 
half  a  teacup  of  cream  with  two  woll-beatcn  eggs, 
a  pinch  of  salt  and  pepper ;  boat  all  together ; 
out  into  small  cakes  and  fry  in  boding  lard. 
Servo  hot. 
Oot'-n  Fritters. —  Take  half  a  dozen  ears  of 
sweet  corn,  grate  it  from  tho  cob  as  fine  as  pos¬ 
sible  ;  tbreo  well-beaten  eggs ;  a  tablespoonfiil 
and  a  half  of  flour ;  season  with  pojiper  and  salt ; 
melt  equal  portions  of  lard  and  butter  in  a  fry¬ 
ing  pan  ;  when  boiling  hot,  drop  in  the  mixture, 
a  spoonful  at  a  time.  I’ry  brown,  and  send  to 
the  table  hot. 
Pquash  h'rilitTS. — Ono  pint  of  conked  squash ; 
ono  pint  of  awoot  milk ;  two  eggs  well  beaten ;  a 
httle  salt,  and  suflicient  flour  to  form  a  stiff  bat- 
tor  ;  fry  in  boiling  lard.  Work  a  toaspoouful  of 
baking  powder  thoroughly  Uirough  the  flour. 
Knuckle  of  Vedt  with  Green  Peas.  -  Three 
poimda  of  veal ;  ono  quart  of  water  1  bring  it 
slowly  to  a  boil ;  take  off  all  Uio  scum  with  groat 
care.  When  it  has  simiuered  for  an  hour,  add  a 
quart  of  groen  peas,  and  season  to  taste. 
NEURALGIA  AMONG  WOMEN 
A  I'HvsioiAN  of  a  London  hospital  writes  to 
tho  British  Medical  Journal: — “There  is  no 
recognized  reason  why  of  late  years  neuralgia 
of  the  face  and  scalp  should  have  increased  so 
much  in  tho  femalo  sex,  as  compared  with  our 
own.  There  is  no  doubt  that  it  is  one  of  the 
most  common  of  female  rnaloilies,  one  of  the 
most  painfid  aud  diflicidt  of  treatment.  It  is  al¬ 
so  a  cause  of  much  mental  depression,  ami  leads 
more  often  to  habits  of  intemperance  than  any 
otlier.  This  growing  prevalence  to  neuralgia 
may  to  some  extent  be  referred  to  the  effects  of 
cold  upon  tho  terminal  bninehcs  of  tho  nerves 
distrubted  to  tho  skin  ;  and  tho  reason  why  men 
are  less  subject  to  it  than  women  may  to  a  great 
extent  be  explained  by  Gio  mucli  greater  protec¬ 
tion  afforded  by  the  mode  in  wliicli  the  former 
cover  their  heads  when  they  aro  in  tho  open  air. 
It  may  be  observed  that  the  surface  of  tho  head 
which  is  aotnally  covered  in  man  is  at  least  throe 
times  that  wlpch  fashion  allows  to  women  j  in¬ 
deed,  the  points  of  contact  between  tho  hat  or 
bonnet  and  tho  head  in  the  latter  are  so  irregular 
as  practically  to  destroy  any  jirotcction  which 
might  otherwise  be  afforded. 
REPLY  TO  “DIETETIC  HERESIES  No.  2, 
Tke  time  is  past  when  ono  can  convince  by 
bare  assertion,  however  frequently  repeated, 
and  tho  race  of  men  who  can  prove  a  theory 
without  giving  reasons,  has  become  extinct.  The 
idea  of  injury  from  sleeping  or  a  full  stomach, 
or  daring  digestiaii,  is,  I  thinlc,  of  modern  origin. 
I  certainly  never  heard  of  such  a  thing  in  my 
youth  ;  the  whole  family  of  nine,  of  which  I  was 
one,  ate  supper  and  went  to  bed,  tho  women  fre¬ 
quently,  if  not  generally,  loft  tho  dishwashing  till 
morning.  In  my  former  artielo  I  mentioned 
that  many  chaugos  of  opiniou  on  tho  subject  of 
hygiene,  and  la  the  treatment  of  disease,  hail 
taken  place  witlfiu  the  past  fifty  years,  some  of 
wlilch  I  will  now  mention,  and  as  I  cannot  do 
better,  will  quote  from  an  article  witten  six 
years  ago  by  one  who  has  made  the  laW'S  of  health 
a  life  study. 
“  I  kuow  it  is  claimed  by  the  most  orthodox 
physicians  that  diseases  change  with  time,  with 
latitude  and  with  ago.  I  know  that  certain  dis¬ 
eases  aro  peculiar  to  certain  climates,  districts 
and  temperaments,  but  1  am  convinced  that  dis¬ 
eases  do  not  change  half  as  much  as  the  fashions 
of  theu'  treatment — I  say  fashion,  for  what  else 
caul  call  it.^  Fifty  years  ago,  physicians  pro¬ 
hibited  cold  water  in  fevers.  IVlioever  of  the 
faculty  prohibits  it  now  would  be  amcuable  to 
malpraotioe.  Forty  years  ago,  bleeding  was  tho 
first  and  most  roliablo  remedy  for  internal  infla- 
mation  ;  now  for  the  same  diseases,  by  tho  same 
orthodox  physicians,  tho  same  treatment  would 
be  sapping  tho  foimdations  of  life.  Forty  years 
ago  we  were  told  that  we  ate  too  mucli :  now 
tho  same  faculty  claim  that  many  of  our  cUseasca 
are  tho  result  of  iusuifieieut  food.  Forty  years 
ago  we  slept  too  much :  now  we  are  cautioned 
against  insufficient  sleep.  In  our  childhood  we 
were  encouraged,  for  tho  benefit  of  our  health, 
to  rise  early  :  now  wo  are  advised  not  to  rise  be^ 
fore  the  smi,  not  because  it  bespeaks  ill  manners, 
but  because  that  when  he  rises  ho  dissipates  the 
germs  of  agues,  chills  and  cholera.  Fifty  years 
ago,  where  fruit  was  plenty,  one-half  of  juvenile 
ills  were  the  effects  of  eating  fruit;  now,  where 
fruit  is  scarce,  three  fourths  of  the  same  iUs  are 
for  tlio  want  of  it.  I  set  down  naught  in  malice. 
I  am  convinced  that  the  scieuoo  of  medical  treat- 
moat  is  progressing,  and  that  those  changes  aro 
mainly  for  the  better,  and  I  honor  the  medical 
faculty  for  iuauguratiiig  them,  but  I  warn  them 
that  there  nre  other  changes  to  be  made,  and 
CURE  FOE  EPILEPSY 
A  WRITER  in  the  Cincinnati  Gazette  recom¬ 
mends  a  cure  for  epileptin  fits  which  he  has  proved 
himself,  after  snfferiog  more  than  twenty  years. 
The  following  is  tlie  remedy : — Take  of  bromide 
of  potassa  two  and  one  half  ounces,  dissolved  in 
one  pint  of  rain  water.  ,Do8e,  a  teaspoonfnl 
throe  times  a  day,  before  eating.  Bhould  your 
throat  become  sore,  weaken  it.  If  it  should 
make  you  dizzy-hcadod,  rotluco  tho  dose.  Some 
constitutions  will  not  boar  it  as  strong  as  others. 
There  w  no  danger  in  tho  above  remedy  if  you 
arc  careful. 
CARE  OF  THE  HAIR 
A  w'Ki'fKR  in  Harper's  Bazar  says :  To  get  and 
retain  beautiful  hair  you  must  attend  to  daily 
brushing  it,  occasionally  washing  it,  and  period¬ 
ically  tiimmiug  it,  and  striving  at  all  times  to 
keep  the  general  healtn  up  to  the  average. 
Now  aa  to  brushing.  Tho  skin  of  the  hea<l, 
like  that  of  evei7  other  part  of  the  body,  is  con¬ 
stantly  being  renewed  iutornally,  and  these  are 
removed  by  means  of  the  body  brush.  But  it  is 
not  so  easy  to  brush  the  Lair  as  ono  might  imag¬ 
ine.  Few  hair  dressers,  indeed,  know  very  much 
about  it.  The  proper  time  for  tho  oporatiou 
then,  is  in  tho  moniing,  just  after  you  have  come 
out  of  your  bath,  provided  you  have  not  wotted 
your  hair.  Two  kinds  of  brushes  ought  to  be 
found  on  every  lady’s  toilet  table,  a  hard  and  a 
soft.  Tlie  former  is  fiist  to  bo  used,  and  used 
well,  but  not  too  roughly  ;  it  removes  all  dust, 
and  acts  like  a  tonic  on  tho  roots  of  tho  hair, 
Btimulating  the  whole capilhuy  system  to  healthy 
action.  Afterward  use  tho  soft  brush— to  give 
tho  gloss,  from  which  the  morning  sunshine  will 
presently  glint  and  gleam  wtb  a  glory  that  no 
Macassar  oil  in  tlie  world  could  imitate.  Whence 
this  gloss  ?  you  ask.  Why,  from  the  sebaceous 
Infected  Clothes. — A  correspondent  of  the 
Manchester  Guardian  warns  readers  of  tho 
danger  of  ordering  clothes  from  tailors  whose 
workmen  work  at  then'  homes,  where  contagious 
disease  may  be  raging.  Uecently  a  friend  order¬ 
ed  a  suit  of  clothes  from  a  Manchester  tailor, 
aud  soon  after  ho  had  begun  to  wear  them  Hym|)- 
toms  of  scarlet  fever  appeared.  Ho  found  that 
the  journeyman  who  hail  mailo  np  his  clothes 
had  scarlet  fever  in  his  house  at  the  time. 
Treatment  of  Burns.— In  tho  treatment  of 
bums  in  the  Charity  Hospital,  New  York,  when 
of  a  superficial  character,  a  preparation  consist¬ 
ing  of  two  parts  of  collodion  and  ono  of  olive  oil 
has  boon  foiiml  to  be  very  efficacious.  When  the 
bum  is  ot  All  extensive  character,  gasoline  proves 
of  decided  benefit.  The  ailvantago  of  gasoline 
is  that  it  is  of  the  nglit  consistence,  and  does  not 
become  rancid. 
