with bread and water for a day or two, and then dressed with calamine cerate. The thin white skin which comes from suet, is very good to bind over the feet for chilblains.

For a Felon, or whitlow, on the finger, you can do nothing better than soak the finger in hot ley. It will be painful, but it will cure a disorder much more painful.

Castor Oil is a safe, good medicine, but very nauseous. If you boil castor oil with an equal quantity of milk, sweeten with a little sugar, and stir it well, and give it when cold, children will never suspect it to be medicine, but will like it almost as well as custard.

In purchasing castor oil, always ask for cold-drawn. The dose of this for a child is from half a-teaspoonful to a dessert spoonful; for a grown person, from a dessert spoonful to two tablespoonfuls.

Poultices.-When there is any inflammation, the best poultice that can be made is of bread and water: they should be either boiled together, or boiling water poured over the bread, as much as it will suck up; then covered up close till it is cool enough to apply. Spread it lightly, about one-third of an inch thick, on soft linen, and lay it upon the part. If it be a wound, you should dip a bit of lint in oil under the poultice. Neat people stitch poultices in a fold of muslin.

For a slow gathering of matter, which requires to be drawn to a head, apply a bread and milk poultice, made in the same manner; a bit of fresh lard may also be added.

Linseed poultices are made by stirring linseed powder into a thin bread and water poultice. Or set on a dessert spoonful of unground linseed in three quarters of a pint of water; when half boiled away, put in a large piece of crumb of bread; let~ it boil a minute or two, till quite soft and swollen, then beat it up together, and apply warm.

Faintness is occasioned by various causes; over-fatigue, breathing a close air, fear, grief, or by loss of blood. The first thing to be done is to give air; therefore it is wrong to crowd round the patient: place him on a bed, sofa, or the floor; as lying down, if not otherwise ill, will often restore one. Sprinkle a little cold water on the face, rub vinegar on the temples, nostrils, and palms of the hands; but, above all, allow a fresh stream of air to reach the face sal volatile, or

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smelling salts, are also reviving. Afterwards avoid excitement, or whatever may have first brought on the faintness.

If a cook happens to cut herself slightly while at her work, let her first cleanse the wound, if the knife was soiled, by warm water, and then bind on some fine salt.

If a wound bleeds fast, and no surgeon is at hand, cover it with the scrapings of sole leather, scraped like coarse lint. This stops blood very soon. Always have vinegar at hand, as the sudden stoppage of blood almost always produces faintness.

For Weary Feet.—After a journey on foot, drop a little tallow from a lighted candle,, and mix it in the palm of your hand with a little spirit; then rub the feet, ancles, and insteps with it before going to bed, and there will be no blisters the following morning.

Hot Water. The efficacy of hot water cannot be too generally known. It is a good gargle for sore throats or quinsey. In bruises, hot water fomentations will remove pain, and prevent stiffness and discolouration. It is good also for a blow; should be applied as quickly as possible, and as hot as it can be borne. Insertion in hot water will also cure the whitlow.

Fomentations are generally made of the leaves of flowers of plants, as chamomile, mallows, elder-flowers, poppyheads, wormwood, &c. They are best made by infusion in boiling water, kept hot near the fire; but the vegetables may be boiled. Dip a square of flannel into the boiling decoction, and wring it out quickly.

Management of Blisters.- Spread the plaster thinly on linen, and rub over it a few drops of olive oil. In this way the blister acts speedily, and with less irritation than usual. Blisters should not be kept on too long.

To apply Leeches.—The leech which it is intended to apply is to be thrown into a saucer containing fresh bread, and is to be left there till it begins to be quite lively, then let it be taken out quickly and applied: in this way, dull leeches will do their duty at once. The best way of putting the leech on, is by covering a wine-glass with a piece of thin new calico; lower it a little into the centre of the glass, lace the leech on the calico, and hold the glass over the

spot on which the leech is to bite. The little creature dislikes the rough, dry feel of the calico, and will therefore quickly fix on the flesh. The flesh should be first washed with warm water (free from soap), that the skin may be clean and supple.

Various.

ABOUT

A FEW WORDS ABOUT BREAD.

It is every person's duty to avoid waste of bread; it is justly called "the staff of life." Servants should be very careful not to cut more at a time than is likely to be eaten; and all pieces that are left, should be collected and eaten in the kitchen before a fresh loaf is cut. If, as is sometimes unavoidable, an unusual number of pieces are left, let them be made into a pudding, and not allowed to get mouldy, nor ever thrown into a pig-tub.

A pennyworth of bread may be easily wasted every day, and that is thirty shillings a year. A neat and careful servant may almost be known by the way she manages her bread. She will not cut a loaf till twenty-four hours after it is baked, for new bread is unwholesome and extravagant food. She will keep the loaf as even as possible, and cut it with a perfectly clean, sharp knife.

As every person in the land, rich and poor, young and old, require more or less of bread, it is the more surprising to see how little economy, in this article, is studied by the poor. How very commonly a little child is sent to the nearest baker, with some of the father's hard-earned wages, "to fetch a loaf!"-whatever the baker pleases to give! hot or stale, good weight or not, as his character may be; for, even when at the highest price, the idea of weighing their gallon of bread is not thought of by the majority of the poor, who, if good managers, would know that eating new bread, instead of stale, makes the difference of one loaf in five, and that the trouble of making their own bread would be well repaid in the additional nourishment contained in the bread.

As to the art of making bread, every servant, every school

girl, of twelve years old, should understand it; and yet many a woman, amongst those who have to get their living by labour, knows nothing of bread-making. A cook, or servant of all-work, who cannot make bread, has no right to expect such good wages as one who can. Therefore, as I wish all my young readers to be able both to save and to earn all they possibly can, I will now tell them how to make the same sweet, wholesome, excellent bread that is daily used in my own family. I give the receipt for one gallon only, because the very poor may not be able to buy more than a gallon of flour at a time, and it is very easy to increase the quantities of all the ingredients in due proportion :

HOME-MADE BREAD.

Have ready one gallon of flour (that is, seven pounds), three pints of water, half-a-pint of good thick yeast, and two teaspoonfuls of fine dry salt. Put the flour into a large -brown pan, or a wooden trough is kept in some places, for the purpose; there must be space enough to allow the bread to rise, and also to allow of kneading it well. Make a deep hole in the middle of the heap of flour; mix the yeast with a pint of warm soft water, not too hot; then add to this, just as much flour as will make the yeast and water into a sort of thick batter. When you have thus well mixed it with a wooden spoon, pour it into the hole in the centre of the flour, and sprinkle a little flour over it. Then cover your pan

with a clean double tablecloth (or in winter with a woollen cloth), and place it near the fire to rise. This is what a baker calls "laying the sponge," and is simply mixing the water, yeast, and flour, into the midst of the flour.

After this sponge has stood some time, it will have risen up considerably, and the flour that was sprinkled over will have wide cracks over it. When these cracks have ceased to increase, sprinkle over the top the two teaspoonfuls of salt, and then work it all in, adding sufficient warm (not hot) water from time to time, and kneading it well with the fists, until the whole lump is a firm dough, and the sides of the pan quite clean. When a firm, solid lump, leave it again in the pan, covered over, to swell by the fire. As soon as it has again risen it should be made into loaves, and put into the oven.

Some people bake their loaves in tins. If you wish for a nice crusty loaf, called a cottage loaf, take two pieces of

dough, and knead them up like two dumplings, and lay one upon the other.

BROWN BREAD

is made in the same manner; the flour, however, has only the coarsest part of the bran taken out, and it is a good plan to boil about half a pound of bran in the water that is to be used. When cool enough, it can be strained off from the bran, and mixed with the yeast. This bread will keep for several days, and even then, if put in the oven for a quarter of an hour, will be fresh again.

A COTTAGER'S LARD CAKE.

Rub a quarter of a pound of good, clean dripping into a quart of flour (that is, two pounds of flour); make it up just like bread, and, as you knead it for baking, sprinkle in a few carraway seeds. This bread requires no butter spread on it.

A little sugar and a few currants make it a very good plain cake.

Servants' Magazine, &c.

ON DRESS.

THE love of dress is a great snare to young women; it leads them into a series of mistakes, from beginning to end. In the first place they mistake by thinking fine clothes set off their persons, whereas real beauty requires only cleanliness and neatness, and is always more pleasing without finery, while ugliness is only rendered conspicuous by it. Next they fancy that smart clothes give them the appearance of gentility, and of belonging to a higher class of society; such thing. The real lady is discovered in her education, speech, and manners, which are not so easily imitated; and, indeed, she may often be distinguished by plainness of dress; as finery generally bears the stamp of vulgarity.

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Another mistake is, that a dressy girl will gain admirers, and they are ready to believe every foolish lad who flatters