Gooseberry Wine. —Cut the tops and stalks from sorno sound, green gooseberries; bruise them thoroughly, and add a quart of cold • water for every pound of fruit. Leave thorn for three or four days, stirring frequently. Strain j through a sieve, and add 31b of loaf sugar to j every, gallon of liquid. When the sugar is j dissolved put the liquid into a cask with a j bottle of gin and' Joz of isinglass to every five j gallons of wine. 11l will, in all probability, be ready to'bottle in sis months; but if not quite clear it must remain longer. The gooseberries should be taken when fully grown, before they begin to turn ripe. Horehound Beer.—Take a gallon of horehound, wash the herb well, Lave oa the fire five quarts of water, fast boiling, into which, put the herb and Ist it boil fifteen, minutes. After boiling up, then strain, re-turn the liquor to the vessel in which it was boiled, with lib of sugar; let it boil again for two or three i minuter. When nearly cold, stir in two large \ spoonfuls of good solid yeast. Coyer up, and . let it stand a few (hours; 'then strain, and put . into bottles without corks. Keep in a cool place. . ■ ■ The Value of Rain Water.—The purest water met with under ordinary circumstances is rain water, which is certainly a great luxury to • those in towns for washing. If iv were fully ! appreciated how t valuable rain water really is, 1 the dwellers in our largo towns would see'that • it was not always lost. It is free from the | hardness which characterises, spring water, •. feels soft to the hands, forms a beautiful lather I and.agrees well with the skin. It is the water to use for shaving. When Boiling » Haiu a cafe test as to whether it is cooked or not. is to see whether the flesh -still adheres to (the shank. If it seems ' l to have left 'the' bone and' the ha.m is not a ; large one it may be taken for granted that the t ham is done. When cold take, off -the skin, t lay ihe ham on a clean dish and sprinkle with fine raspings. If the ham is io bo served hot , it is often brushed over with a little dissolved , glaze. N.B. —lf the foam is to*>be good and > tender it must be simmered very slowly after ; it has once boiled up. I To Keep Sponges Soft and White, wash oc- \ casionally in half a gallon, of warm water, in which * teaspoonful of tartaric acid lias been I dissolved. Afterwards rinse in plenty of coldwater and set in the air. Onion Fritters. —Peel and chop two goodsized! onions, and fry in butter until they are beginning to be soft. Drain, and let the onion get cold. Make a good thick baiter with flour, | egg 3 and milk, season it with salt, cayenne, ■ and somo grated cheese. Stir in the onions, drop into boiling fat, and fry a rich brown. Drain on paper, and serve with fried parsley. To Clean Paint. —Take.* small quantity of , whiting on a damp flannel, rub over the surface ; gently, and you will be delighted with the ro- j suits. , ? A Clear Fire for Grilling Purposes can be quickly obtained by sprinkling over it a little powdered nitre. This is used a great deal by first-class cooks and chefs. : A Simple Pickle for a Tongue.—Lay the , tongue in * pan and take enough cold water ' . to cover it, a tablespoontful of coarse sugar, "two tablespoonfula of salt, one of salt- . petre and a clove of garlic. Set the pickle in a saucepan when it boils, remove the liquor and let it cool. When quite cold place the tongue in the pickle and turn it daily for a ! fortnight, when it should be ready for use. An Invalid's Pudding.—Have half a teacupful ' of fine bread-crumbs, cover these with warm , niilk, and beat up finely; add «, beaten egg. Grease a oup with butter, pour the mixture j in, and boil for twenty minutes slowly. J To Save Stair Carpets.—Nail several thick- ; nesses of old carpet or canvas over the edge , of each stair. Change the wear of the carpet ] constantly by shifting it up and down, buying a. yard extra in the first instance to allow for ■ To Remove Mildew on Your Sheet's.—Take eoap and rub it on the spots, then scrape chalk very fine, and rub it on the mildew. Lay the , linen on the grass, and wet it again, as it. dries. . Continue to apply the chalk and soap until . the spots aro removed. ■ i ;
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