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IN THE OLD CHURCH TOWER.

STRANGE CLAIMANT; OR, TWICE…

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THE BELLE OF VALLEJO.

A YOUNG COOK.

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< LADIES' COLUMN.

USEFUL HINTS.

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USEFUL HINTS. GIKCKR BUL-Twelve quarts of boiling water, 4oz. of cream of tartar, 3oz. or 3-foz. (according to taste) of lump sugar, 2oz. of ginger, six lemons cut in slices. Let the above stand in an open vessel for twenty-four hours, then add two tablespoonsfuls of barm. Strain it, and bottle it off. BOILED ONIONS WITH MILK OR CREAM GRAVY.— Put the peeled onions in a good deal of boiling water and keep them boiling steadily for an hour. Pour off the water and turn into the saucepan (for a dozen onions) nearly a pint of good milk, as creamy as you can afford. Salt to taste. When it boils up, thicken with flour stirred to smooth paste in water. THE ART OF TEA MARINO.—If the tea is desired to be of good flavour, be careful not to make it in a teapot which has been long out of use, without having previously washed it out with boiling water. This is done to remove any slight mouldiness which might be present in the vessel without being observed, and which would impart a disagreeable taste to the tea when made. Always keep the tea in a proper canister, protected from the atmosphere and from damp, other- wise it will lose the pleasant scent peculiar to good tea, and, when used, give the beverage an unpleasant flavour. For tkis reason be very careful, if pos- sible, never to purchase tea which has a musty odour, even in the slightest degree, or which does not possess that agreeable scent so characteris- tic of tea in good condition, but which is so quickly lost by exposure to damp. In making tea always fill up the teapot at once. By this means the whole of the theine-which is the vegetable principle on which the peculiar effects produced by tea depends -is extracted at once. This will be found much superior to the plan sometimes adopted of first wetting the tea with a small quantity of hot water, and then allowing it to stand before filling up the teapot. For the purpose of extracting the whole of the theine, the water should be allowed to remain in the tea for at least ten minutes before pouring it out. Be also very careful that the water employed for making tea is boiling before filling the teapot, otherwise the whole of the tbeiae will not be extracted by the fluid, and the tea employed will not go so far as it otherwise would.—CatteWs Household Guide. BENOVATION OF Sine FABRICS.—The silk material being extended on a board or form, of convex shape, should be sponged with a solution of mastic in twelve times its weight of alcohol. When thoroughly impreg- nated with this preparation, the silk should be pressed with an iron moderately heated, so as not to melt and fix the resin, which maladroitness would cause stains in the silk. A little care will ascertain the requisite temperature of the iron, and a lustre will be given to the faded silk not effaceable by water, and far superior to its former one. To SHARPEN WITHOUT WHETTING.—It has long been known that the simplest method of sharpening a mzor is to immerse it half an hour in water containing one- twentieth of its weight of muriatic or sulphuric acid, then lightly dry it, and after a few hours set it on a hone. The acid supplies the place of a whetstone, t j corroding the whole surface uniformly, so that nothing but a smooth polish is needed. This process never injures good blades, while hardened ones are fre- quently improved by it, though wherefore is unex- plained. Many other cutting instruments may be benefited in this way. The artisan or the husband- man, on commencing and on relinquishing labour, may moisten the blades of his tools with water thus acidified at a trifling cost, and save the consumption of time and labour in whetting, which is, in addition, destructive of the blades.

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