S3 
THE  RURAL  HEW-YORKER 
of  the  most  remarkable  instances  of  this  char- 
Bctor  are,  iicrhaps,  the  Black  Rock  canyon,  on 
the  route  from  the  Great  Bond  of  tho  Humboldt 
to  Goose  lake  and  Oregon,  and  tho  still  more 
famous  canyon  of  the  Colorado.  This  latter  is 
rightl}'  cousidorcd  the  most  remarkable  depres¬ 
sion,  or  rather  excavation,  of  the  kind  in  the 
world.  It  has  never  been  proixjrly  understood 
or  appreciated,  until  tho  appearance  of  Powell's 
report  on  Uie  subject,  puhltshod  lately  by  the 
Oovornnient.  The  land  of  this  region  is  an  ele¬ 
vated  plateau,  and  for  many  miles  tho  Colorado 
flows  through  it,  in  a  narrow  channel,  6,000  feet 
below  tho  plateau ! 
Throughout  the  entire  western  flank  of  the 
Siorra  Nevada,  the  principal  rivers,  in  the  upper 
portion  of  their  course,  tiave  generally  cut  their 
way  down  from  2,000  (o  t.OW  feet  indoptli,  with 
banka  upon  cither  side  rising  at  an  angle  of  from 
35  deg.  to  45  dog.  with  the  plane  of  tho  river. 
It  has  been  supposed  by  many  that  these  chan¬ 
nels  were  formed  before  ttie  rocks  had  become 
so  much  indurated  as  to  prevent  any  very  serions 
obstacle  to  their  being  worn  away.  Bnt  such 
could  not  have  been  tho  case,  as  we  tind  that  be¬ 
fore  the  present  river  courses  had  an  existence, 
there  was  another  system  of  rivers,  running  at 
almost  right  angles  with  the  present  water 
conrsos.  In  excavating  into  the  bods  of  those 
ancient  rivers,  as  tho  miners  are  now  doing  in 
thousands  of  places,  we  thid  most  unmistakable 
evidences  that  oven  they  flowed  over  the  country 
after  tlie  country  had  become  fully  as  much  in- 
durate<l  as  it  now  is.  The  upper  branches  of  tho 
American  River  have,  in  some  places,  worn  their 
way  d.OiX)  feet  below  the  beds  of  these  ancient 
streams,  in  almost  every  part  of  our  mountains 
this  choracteiistic  is  manifest,  even  to  tho  most 
casual  observer,  although  it  is  difficult  to  im¬ 
agine  tho  forces  and  time  required  to  have  ac¬ 
complished  such  results. 
■  - 
SOUTH  FLORIDA. 
Thosk  of  our  readers  who  may  contemplate 
visiting  Florida  the  present  winter  will  bo  inter¬ 
ested  in  tho  following  from  the  Tampa  Guarilian  : 
Tho  prospect  of  South  Florida’s  improvement 
is  now  more  flattering  tlian  over  before,  its  rich 
rcBourees  being  better  understood  by  Northern 
pooplo  seeking  homes  in  a  c<mgenial  clhnatu. 
They  now  begin  to  understand  that  the  lower 
Gulf  counties  possess  advantages  vastly  supe¬ 
rior  to  their  sister  counties,  by  being  in  winter 
directly  under  the  inflnence  of  the  warm  breezes 
from  the  Gulf  Ktream  and  protected  from  the 
cold  winds  from  the  North  by  the  forests,  flore 
in  theso  counties  are  found  the  richest  lands  of 
tho  Btato,  particularly  adapted  to  tho  growth  of 
tropical  and  semi-tropical  fruits,  com,  rice, 
sugar-cane,  potatoes,  ground  peas,  tapioca, 
vegetables  of  all  kinds,  and  the  finest  sta¬ 
ples  of  8ea  Island  cotton  and  silk.  Large 
bodies  of  very  rich  lands  may  be  ha<l  iii  any  of 
the  above  counties,  in  lots  of  ISO  acres,  under 
the  Homestead  act.  Thousands  of  persons  ivill 
probably  settle  in  tlie  Golf  counties  of  South 
Florida  this  fall  and  winter. 
Jlotnfslit  <5toitomi). 
ALL  ABOUT  TAPIOCA. 
What  the  Wheat  plant  is  to  tho  inhabitants  of 
cold  climat<:!H,  the  Cassava  plant  is  to  those  of 
the  Tropics.  Fixim  the  Cassava  root  is  manu¬ 
factured  the  Tapioca  of  commerce,  and  how  it  is 
done,  and  the  great  value  of  the  plant  Is  pleas¬ 
antly  told  by  H.  F.  A.  Pisckxey  in  a  late  num¬ 
ber  of  tho  American  Grocer,  from  which  we 
condense  the  following : 
The  plant  from  which  Tapioca  is  obtained  is  a 
native  of  South  America,  and  is  cultivated  ex¬ 
tensively  in  Brazil,  as  also  in  many  parts  of  the 
East  Indies  and  the  Indian  Archipelago.  It  is  a 
woody  plant,  with  slender  stalks,  and  grows  to 
the  bight  of  about  eight  feet,  and  is  known  as 
tho  Cassava  or  Maudioc  plant,  it  has  smooth, 
palm-sliaped  leaves,  and  bears  small,  green 
flowers,  whicli  grow  in  clusters,  with  an  im¬ 
mense  sized,  fleshy  root,  sometimes  weighing  as 
much  as  40  or  50  pounds.  The  plant  belongs  to 
a  highly  poisonous  tribe,  and  is  itself  one  of  the 
most  virulent  of  tlie  species.  This  poison  is 
found  more  particularly  in  the  juice  of  the 
plant,  a  small  quantity  killing  birds,  quadrupeds, 
and  even  mau  himself,  causing  cold  perspira¬ 
tions,  great  swelling  and  convulsions,  generally 
ending  in  death  ;  but  this  deleterious  substance 
is  so  highly  volatile  if  exposed  to  heat,  or  even 
the  open  air  for  about  two  days,  that  its  prop¬ 
erty  is  entirely  dissipated. 
The  root  from  which  Tapioca  is  procured  is  of 
rapid  growth  and  comes  to  perfection  in  six 
mouths,  and  somewhat  resembles  a  huge  pars¬ 
nip.  It  is  then  taken  up  and  washed,  and  the 
rind,  which  is  of  a  dark  color,  peeled  off ;  then 
grated  or  ground  into  a  pulp,  and  the  pulp  sub¬ 
mitted  to  pressure,  by  which  the  juice  is  ex¬ 
pressed  and  preserved.  Tho  meat  or  pulp  that 
remains  in  the  press,  being  dried,  is  called 
cenaque,  and  is  made  into  broad  or  cako,  which 
is  called  cassava  bread.  The  expressed  juice, 
being  allowed  to  stand,  deposits  a  white  powder, 
which,  after  being  well  washed  and  dried,  oon- 
slltntos  wlmt  is  callcil  Tapiixia  flour  or  Brazilian 
arrowToot,  and  by  tlio  French,  monssiu-he.  All 
the  products  of  the  root  iiro  nutritious  and  easy 
of  digestion.  Tho  natives  fro<iuently  ferment 
the  expressed  jnicAi  with  molasses  and  form  an 
intoxicating  beverage  oalled'gnycan,  that  sup- 
pUes  the  place  of  wine  and  bw  of  tho  the  tem- 
l^rtito  climate. 
There  arc  nine  different  species  enumerated 
by  botanists,  but  two  only  of  which  are  culti¬ 
vated  for  human  food ;  they  are  known  as  the 
bitter  cassava  and  tlii  sweet  cassava.  Tlie  two 
roots  aro  very  simil.or,  the  lirst  by  far  tho  most 
poisonous,  the  only  pcrcoptiblo  diffcronco  bo- 
fcweeu  tho  roots  being  a  tough  lignoous  cord  run¬ 
ning  through  the  center  of  tho  sweot  cassava 
root,  which  the  bitter  variety  is  wholly  with¬ 
out 
Bread  is  made  of  both  kinds,  which  is  palata¬ 
ble  and  wholesomo.  In  Guiana  the  mode  of 
preparation  is  as  follows : — The  root  is  rasped 
in  largo  tins  or  wooden  graters  fixed  on  bonohea, 
behind  which  tho  women  employed  in  making  it 
stand  in  rows.  A  snllioicnt  quantity  being  rasfied 
for  one  time  (for  the  surplus  would  ferment  and 
spoil),  it  is  put  in  long,  circular  baskets  of 
plaited  rushes,  about  ten  feet  long  and  ten 
inches  in  diameter,  called  mauguoras.  These  aro 
hung  np  with  weights  attached,  which  rlraw  tho 
plaited  work  together,  thus  squeezing  out  tho 
juice.  When  all  tlie  fluid  is  extracted,  tlie 
maugnems  are  emjjtiod  of  their  contents  on  raw¬ 
hides  laid  out  in  tho  sun,  whoro  the  coarse  flour 
soon  dries.  It  is  then  baked  on  smooth  plates, 
made  of  dry  clay,  with  a  slow  fh-e  heuealh. 
This  is  the  most  difllcult  part  of  tho  process. 
The  coarse  flour  is  laid  jiorfcctly  riry  on  Uio  hot 
plates,  wTien  the  women,  with  a  dexterity  only 
to  be  acquired  by  practice,  spread  it  out  iu  a 
round  and  very  thin  layer,  nearly  tho  size  of 
the  plate  it  is  laid  on.  This  they  do  merely 
with  a  piece  of  calabasb,  which  they  Keep  In 
oonstaiit  motion,  pressing  gently  every  port  of 
the  Hurfat'.e  nutil  the  heat  has  united  the  meal 
into  a  cake,  without  in  tho  least  altering  the 
color  or  scorching  it.  Their  mothml  of  turning 
a  cassava  cako  of  that  size  is  like  sloight-of- 
hand,  for  they  effect  it  with  two  pieces  of  split 
cane  witliout  brooking  it,  though  scarcely  as 
thick  as  a  dollar,  and  as  yet  only  half  cemented 
together  and  of  a  substance  always  Iwittle,  es- 
I>ccially  when  warmed. 
This  cake  is  very  nomishing  ,and  will  melt  to 
a  jelly  in  a  lupiid.  After  becoming  cold 
it  is  broken  up  and  is  tho  Tapicj(;a  of  com¬ 
merce,  but  it  is  dangerous  if  oaten  in  any  largo 
quantity  when  dry,  as  it  swoUs,  on  being  moist¬ 
ened,  to  many  times  its  original  bulk.  It  wUl 
keep  gCM'>d  for  any  length  of  time  if  kept  iu  a  dry 
place.  Tho  Eastern  Tapioca  is  generally  packed 
iu  bags  of  100  pounds  each,  but  that  of  South 
America,  and  commerolnlly  kuown  as  Rio  Tapi¬ 
oca,  is  generally  packed  In  barrels  of  about  200 
pounds  weight,  and  is  considered  fai-  superior 
in  quality;  consequently  it  commands  a  much 
higher  price. 
- 
YELLOW-COVERED  CINCINNATI  HAMS. 
PnoF.  Bouch.uidat,  one  of  the  members  of 
tho  Parisian  Gouucil  of  Hygiene,  has  recently 
called  pubUc  attention  to  some  of  the  foreign 
preserved  meats  imported  into  France  as  being 
unfit  for  hum.an  food,  and  in  many  cases  posi¬ 
tively  dangerous.  He  refers  especially  to  a  land 
of  ham  imported  from  Cincinnati,  which  is  usu¬ 
ally  enveloped  in  a  cloth  satnrafed  witlj  a  yellow 
substance,  which,  on  examination,  proved  to  be 
chromate  of  lead— a  ready  poison.  Tim  Profes- 
BOT  anggests  that  if  the  American  piu'voyors 
prefer  to  have  a  yellow  envelope  around  the  ali¬ 
mentary  substances  they  export,  tho  chromate 
of  lead  may  be  replaced  by  any  other  yellow 
substance  turmeric,  for  instance,  which  is 
known  to  be  entirely  harmless. 
■  ♦ - 
A  2\>dpe  for  Marble  Cakr-.  Wnnled.—WiW 
some  reader  of  your  most  valuable  paper  please 
give  through  its  columns  the  best  recipe  for 
marble  cake  and  greatly  oblige  a  constant  reader  ? 
— Ebtelle. 
-  —  ♦♦♦ - - — 
SELECTED  RECIPES. 
Plain  Plum  Pudding.— One  pound  of  chopped 
raisins ;  one  cup  of  suet,  or  butter  ;  one  cup  of 
milk ;  one  cup  of  molaHH6.s  >  four  cups  of  flour  • 
one-half  teaspoon  of  soda.  Mix  well  and  boil 
four  or  five  hours. 
A  Christmas  Plum,  Pudding.  -  Take  one 
pound  and  a  half  of  raisins,  the  same  quantity  of 
currants,  the  same  of  grated  bread  rubbed  fine 
through  a  colander ;  one  pound  of  chopped  suet, 
half  a  jjound  of  citron,  one  lemon  chopped  fine, 
ono  grated  nutmeg,  one  teaspoonful  of  greund 
cuinamon,  half  a  pound  of  brown  sugar,  one 
te.'icupful  of  flour,  six  eggs  well  beaten,  a  glass 
or  two  of  bi-andy,  a  Uttle  salt,  and  as  much  milk 
as  will  make  It  tlie  proper  consisfency.  Put  tho 
mixture  into  a  buttered  mold  and  tie  over  with  a 
cloth.  Boil  four  or  five  hours.  Hond  to  the 
table  with  brandy  sauce.  The  water  must  boil 
hef<jre  tho  pudding  is  put  in,  and  should  be  kept 
boiling  all  the  time,  or  the  pudding  will  not  be 
light. 
Collage  Christmas  Pudding. — A  pound  and  a 
quarter  of  flour,  fourteen  ounces  of  suet,  a 
pound  and  a  quwter  of  stoned  raisins,  four 
ounces  of  currants,  five  ounces  of  sugar,  a 
quarter  of  a  pound  of  potatoes  smoothly  mashed, 
half  a  nutmeg,  a  quarter  teaspoonful  of  ginger, 
tho  same  of  salt  and  of  ground  cloves.  Mix 
those  ingredlonts  thoroughly,  add  four  well- 
beaten  eggs,  with  a  quarter  pint  of  milk;  tie 
the.  mixture  in  a  well-flonred  cloth  and  boil  It 
four  hours.  Servo  with  brandy  sauce. 
Orange  Humo-llaUs. — Wash  well  half  a  pound 
of  rice;  put  it  info  plenty  of  water;  boil  it 
quickly  for  ten  minutes ;  drain  and  let  it  cool. 
Fare  four  largo  oranges  and  clear  from  them 
entirely  the  tliick  white  inner  skin ;  spread  the 
rice,  in  as  many  equal  portious  as  there  are 
oranges,  upon  sonio  pndding  cloths  |  inclose  an 
orange  in  each,  tio  up,  and  boil  the  snow-balls 
for  au  hour ;  turn  them  carefully  on  to  a  dish, 
and  strew  plenty  of  sifted  sugar  over  them. 
.^pple  SnowPalls. — Pare  and  core  some  nice, 
tart  apples,  without  dividing  thorn.  Prepare  tho 
rice  as  in  tlie  foregoing  recipe,  inclose  the  apples 
hi  tho  rice,  and  boil  them  for  an  hour,  Horvo 
with  butter  and  sugar  stirred  to  a  cream,  with 
any  flavoring  agreeable. 
To  Tiiril  Pigs'  Peel  lo  Frg.-  Scrape,  singe  and 
wash  tho  feet  tlirough  several  waters.  Ihit  them 
on  to  boil,  with  two  or  three  tablospoonfuls  of 
salt,  according  to  tho  number  of  feet.  When 
very  tender,  take  them  out  of  the  water,  place 
them  on  a  dish,  draw  out  all  of  the  largo  bonoa, 
and  then  let  them  cool.  Seaaon  them  with  salt 
and  popper,  roll  them  iu  corn  mbal.  and  fry  a 
nico  brown.  When  about  half  fried,  add  a  little 
vinegar ;  when  done,  plaixi  them  on  a  dish,  pour 
tho  gravy  over,  and  send  them  to  the  table  very 
hot. 
Soused  Pigs'  Feet. — Clean  thoronghly,  put 
thorn  into  hot,  salted  water,  sufficient  to  cover 
them,  and  let  them  boil  slowly  until  perfectly 
tender.  When  done  and  cool,  out  the  feet  apart, 
remove  the  large  bonos,  put  them  into  stone  or 
glass  jars,  ami  cover  with  good  cider  vinegar, 
to  which  add  a  few  cloves,  two  or  three  dozen 
grains  of  allspice,  and  two  small  rod  peppers, 
cut  lino. 
lionst.  J'nrtridge.-  Dross  and  singe  them  ;  fill 
tho  bodies  with  a  atuflhig  of  bread  crurabs, 
Hoasouod  only  witli  peppor,  salt  and  butter ;  put 
some  cold  stock  or  gravy  into  tlie  pan  and  baste 
frequently ;  three-quarters  of  an  hour  will  cook 
them.  Serve  witli  gravy,  enrichod  with  some 
good,  game  sauce,  with  mashed  potatoes  and 
jolly- 
/’nrtrklge  Salad. — Place  the  remains  of  roast 
partridge  in  a  deep  dish,  with  oil,  vinegar,  shal¬ 
lot  minced,  salt  and  peppor.  At  tho  time  of 
serving,  place  the  partridge  in  a  dish,  suironnd 
it  with  tlio  hearts  of  lettuce  cut  in  quarters  (if 
those  are  not  ohtainable,  use  celery) ;  garnish 
the  partridge  with  hard-boiled  eggs,  cut  in  quar¬ 
ters,  minced  cuenmher  pickles,  pickled  onions, 
and  pickled  olives,  and  stir  them  in  thoroughly 
with  the  mixturo  remaining  in  tho  deep  dish. 
THE  BEARD -TO  SHAVE  OR  NOT  TO 
SHAVE. 
Men  may  laugh  and  sneer  at  the  follies  of 
female  fashions  in  dress,  their  chignons  and 
bustles,  their  rats  and  panniers,  and  deplore  the 
injury  they  receive  from  theii-  corsets  and  high- 
hoeled  shoes,  but  the  sueers  come  with  an  ill 
grace  from  those  men  who  try  with  the  razor  to 
make  a  female  face  of  their  own.  Tho  time  has 
been  w'hen  both  ooxes  looked  upon  a  full  flowing 
board  as  ridiculous  and  ngly  if  not  sinful,  and  a 
minister  baa  been  consiiretl  for  his  foppishness 
in  leaving  bis  whiskers  to  grow  for  an  inch  below 
tlie  hair  of  his  head,  and  a  man  has  reproved,  in 
all  honesty,  his  brother  chorob  member,  for  let¬ 
ting  his  beard  get  over  a  week  old,  wltliont  even 
admitting  his  excuse  that  his  razor  was  duU  and 
he  had  no  hone  to  shaqion  it  with.  I  have  even 
heard  the  questions  debated  by  old  codgers 
whether  or  no  the  beard  was  one  of  the  curses 
bestowed  upon  man  for  his  sin  in  eating  the  for¬ 
bidden  fruit.  Bnt  the  times  have  changed, 
jjeople  think  more,  and  reason  from  a  more 
rational  basis,  and  a  full  board  has  become  as  re¬ 
spectable  as  ornamental ;  a  gloir  to  man  as  much 
as  long  hair  to  a  woman,  as  is  said  by  Paul  to  i 
the  Corintliiaus.  The  tables  are  now  turned,  ' 
and  the  fojia  are  those  that  shave.  Not  so  much 
those  who  make  a  clean  business  of  it,  as  those 
who  shave  a  part ;  tho  most  sedate  of  whom 
shave  only  tlio  upper  lip,  the  next  in  the  order 
of  propriety  shaving  only  tlie  chin,  leaving  the 
extreme  of  foppishness  to  those  who  shave  all 
but  the  upper  lip. 
The  ohangoH  which  time  works  in  popular 
opinion  aro  wonderful  and  often  ludicrous.  A 
gray-hea<led  smooth-faced  deacon,  some  twenty 
years  since,  while  whiling  away  au  hour  with  his 
grocer  who  wore  tho  board  on  his  throat  as  “  a 
covering,"  expressed  his  respect  of  tho  grocer’s 
general  morality,  but  reproved  him  severely  for 
tho  “  fo-o-o-olish  fashion"  of  lotting  tho  hair 
grow  on  hla  face.  Grocer  replied,  “man  was 
miulo  with  a  heard  on  his  face."  “  How  do  you 
know  ?”  says  deacon  (thinking  evidently  of  tho 
profanity  in  denying  it  to  be  one  of  the  “cusses.’’) 
“  1  know,"  replied  Grocer,  “  beeanse  I  find  it  on 
him,  and  I  hellevo  It  to  be  given  to  him  by  his 
Maker  for  a  wise  purpoao,  and  the  foolish  fash¬ 
ion  you  speak  of  is  in  shaving,  it  off,  and  thus 
trying  to  thwart  the  designs  of  your  Maker.’’ 
This  theology  was  too  deep  for  the  deacon. 
A  man  expressed  to  his  wife  a  profound  re¬ 
spect  fur  her  married  sister ;  tho  wife  ropUed 
“  sho  thinks  much  of  you  but  she  cannot  tolerate 
your  whlskors.”  “  Oh,"  says  ho,  “she  will  get 
over  that,  they  aro  boooming  fashionable.” 
“  Not  she  "  was  tho  reply,  “she  cares  little  for 
fashion  but  a  gi’oat  deal  for  propriety.”  Twenty 
years  afterwards  this  lady  saw  this  sister  trim- 
miiig,  brushing,  and  admiring  her  husband's 
long  white  flowing  board. 
The  word  barber  comes  from  barb,  which  is 
synonymous  with  board,  and  a  historian  says 
that  the  word  barbarous,  was  originally  applied 
to  tlioso  savage  nations  who  cut  off  the  boards, 
to  prevent  it  from  being  a  handle  for  tliolr  ene¬ 
mies  in  a  hand-to-hand  fight;  just  like  soaping 
a  fighting  dog  to  give  him  an  atlvantage  over 
his  adversary. 
"Who  that  has  worn  his  board  for  a  few  years 
hko  a  man,  ami  given  his  razor  to  his  wife  to 
pare  her  corns  with,  used  up  Ids  soap  on  his 
hands,  and  put  Ids  bnish  to  a  now  use,  could  bo 
inductsl  to  reHumo  tho  legitimate  use  of  the 
razor,  and  thus  endanger  his  health,  waste 
hours  per  week  wickedly,  pay  a  weekly  salary 
to  his  barber,  wear  patches  on  his  face  to  staunch 
the  blood,  and  appear  before  tho  world  xvith  a 
mutilated  countenance  ?  S.  B.  Peck. 
HOW  TO  TREAT  INSECT  STINGS, 
A  wniTEH  in  Uin  I,oiidon  Garden  gives  tho 
following  hints  on  this  subject ; 
The  pain  camsod  by  the  stiag  of  a  plant  or  in¬ 
sect  is  tlio  result  of  a  certaiii  amount  of  acid 
poison  injected  into  tho  blood.  Tho  first  thing 
to  bo  done  is  to  press  the  tube  of  a  small  key 
lirmly  on  the  wound,  moving  tho  key  from  side 
to  side  to  facilitate  tlie  expulsion  of  the  stuig  and 
its  aocompanjiiig  poison.  Tho  sting,  If  left  in 
the  wound,  should  be  carefully  extracted,  other- 
xviso  it  will  greatly  increase  tlie  local  ii-ritation, 
The  poison  of  fltiiigs  being  acid,  common  sense 
points  to  tho  alkalies  as  the  proi'cr  means  of 
I  cure.  Among  tho  most  easily  procured  remedies 
may  he  mentioned  soft  soap,  liqnor  of  anunonia 
I  (spirits  of  hartsliom),  smelling  salts,  washing 
[  soda,  quicklime  made  into  a  paste  witii  water, 
hme-wator,  the  juice  of  an  onion,  tobacco-juice, 
oheweil  tobacco,  bruiseil  dock  leaves,  tomato 
Jiiioo,  wood-iishes,  tobacix)  ash,  and  carbonate  of 
soda. 
If  the  sting  be  severe,  rest  and  coolness  should 
bo  added  to  the  other  remedies,  more  especially 
iu  the  case  of  nervous  subjects.  Nothing  is  so 
apt  to  make  Uie  poison  activo  as  heat,  and  noth¬ 
ing  favors  its  activity  less  than  cold.  Let  the 
lx)dy  bo  kept  co<jI  and  at  rest,  and  the  activity  of 
the  poison  will  be  rodneed  to  a  minimum.  Any 
activo  exertion  whereby  tho  circulation  is  quick¬ 
ened  will  increase  botli  pain  and  swelling.  If 
the  swelling  be  severe,  iho  part  may  bo  mbbed 
with  sweet  oil,  or  a  drop  or  two  of  laudanum. 
Stings  iu  the  eye,  ear,  mouth,  or  throat  some¬ 
times  load  to  serious  consequences;  in  such 
cases  medical  advice  should  always  be  sought  as 
soon  as  possible. 
I.VVENTIVENF.SS  OK  HoMUTOES.  —  The  truth 
that  private  enterprise  is  more  productive  than 
any  govenimeiit  ingenuity  can  be,  is  happily 
illustrated  by  tho  information,  for  which  we  are 
indebted  to  a  French  writer,  M.  Camille  Debans, 
that  while  individuals  liave  discovered  oue  hun¬ 
dred  and  seventy-four  different  ways  of  commit¬ 
ting  murder  (exclusive  of  the  regular  medical 
practice),  the  governments  of  the  world,  civil¬ 
ized  and  uncivilized,  have  hit  upon  no  more 
than  fifty-four  different  ways  of  inflicting  the 
death  penalty. 
- »»  »  - 
Ventilation.— Some  people  object  to  breath¬ 
ing  tho  air  of  their  bed-rooms  over  and  over 
from  fall  till  spring,  and  very  often  the  molatnre 
will  run  down  tho  windows  and  freeze  them  fast 
■o  that  they  cannot  bo  raised  tor  fresh  air.  A 
small  handful  of  salt  put  along  the  casing  on 
which  tho  window  resU  will  keep  it  always 
thawwl  rcvuly  tu  be  raisetl  when  requireil.— 
Farmer’s  Wipe.  [i 
