The Liverpool Standard and General Commercial Advertiser. — Liverpool, Merseyside, England, 1855-07-10 00:00:00

pure beauty of form in the vase, and when we examined more minutely the_, colour of the prints, we should there find no disappointment. In this way many beautiful objects might be obtained; at a cost which would place them within the reach of all. ' And, then, as a distinct and really legitimate branch of art, let us call it by a name which neither breaks our teeth nor excites commiseration ; for this, I would humbly suggest that the treatment I have proposed should be distinguished from its meretricious sister by the name of " Raffia Ware."—Builder. CLARIFYING OF WATER.—WeII-waters sometimes contain vegetable substances also of a peculiar kind, which render them unwholesome, even over large tracts of country. In sandy districts the decaying vegetable matters of the surface soil are observed to sink down and form an ochrey pan, or thin yellow -layer in the subsoil, which is impervious to water, and through which, therefore, the rains cannotpass. Being arrested by this pan, the rain water, while it rests upon it, dissolves a certain portion of the vegetable matter ; and when collected into wells, is often dark-coloured, marshy in taste and smell, and unwholesome to drink. When boiled, the organic matter coagulates, and, when the water cools, separates in flocks, leaving the water wholesome, and nearly free from taste or smell. The same purification takes place when the. water is filtered through charcoal, or when chips of oak wood are put into it. These properties of being coagulated by boiling, and by the tannin of oak wood, show that the organic matter contained in the water is of an albuminous character, or resembles white of egg. As it coagulates, it not only falls itself, but it carries other impurities along with it, and thus purifies the water—in the same way as the white of egg clarifies wines and other liquors to which it is added. Such is the character of the waters in common use in the Landes of the Gironde around Bordeaux, and in many other sandy districts. The waters of rivers, and of marshy and swampy places, often contain a similar coagulable substance. Hence the waters of the Seine at Paris are clarified by intro ducing a morsel of alum, and the river and marshy waters of India by the use of the nuts of the Strychnos potatorum, of which travellers often carry a supply. One or two of these nuts, rubbed to powder on the side of the earthen vessel into which the water is to be poured, soon causes the impurities to subside. In Egypt, the muddy water of the Nile is clarified by rubbing bitter almonds on the sides of the water-vessel in the same way. In all these instances the principle of the clarifi cation is the same. The albuminous matter is coagulated by what is added to the water, and in coagulating it embraces the other impurities of the water, and carries them down along with it.. These cases, and especially that of the sandy Landes of Boideaux, and elsewhere, throw an interesting light upon the waters of the Marah, as given in the fifteenth chapter of Exodus. "So Moses brought Israel from the Red Sea ; and they- went out into the wilderness of Shur ; and they went three days in the wilderness and found no water. And when they came..to Marah, they could not drink of the waters of Marah; for they were bitter : therefore the name of it was called Marsh. And the people murmured against Moses, saying, What shall we drink And he cried unto the Lord, and the Lord showed him a tree, which, when he had cast into the waters, the waters were made sweet."—Professor Johns ton's Chemistry of Common Life. - AGRICULTURE. To keep cows from corn, take a quart of train oil, and as much turpentine and bruised gunpowder; boil them together ; and, when hot, dip pieces of rags in the mixture, and fix them on atieks in the field. About four are sufficient for an acre of corn., Tis greater part of the animals and poultry exhibited in the Champ de Mars were sold for the most part at high prices. H.R.H. Price Albert sold all his oxen, but refused to sell his, cocks 'and hens, though as much as I,Boof. were offered for one ,cock and two hens. One cock and two hens of the Dorking breed fetched 750 f., and a cock and hen of the same breed 400 f. EA.nr.y SHEEP-SHEARING.—It may not be generally known that early-clipped sheep, from the sudden transition from heat to cold; fall off instantaneously, and to an extent, beyond all belief,,except those who have witnessed it. Being aware that fat sheep travel to market with greater ease to themselves when relieved of ther fleeces, we would strongly recommend that the moment they are clipped they should be carefully rubbed • over with some fatty matter, previously saponified, and . from.the nature and properties of the composition it will be found a bad conductor of heat, and will, therefore, on that account, prevent in some measure the great deterioration of the animal. SUPPLY OF GUANO.—Consular despatches communicated to the Board of Trade, since the Ist of January last, respecting additional sources of the supply of guano, were lately pub lished. lt hence appears that deposits of guano have been discovered in the islands composing the canton of San Andres, in the • province of Carthagena; in the islands belonging to the Ecuador, off the coast of the province of Manabi ; in an islet, called " Hergest's Rocks," situated near the island of Nukahiva, in the Marquesas group ; on the east end of the island of Guadaloupe ; on St. Mark's Island; in the proximity of the Bay of St. Bartholomew, on a small rock near the south west end of the Island of Natividad ; and on Maria Island. It is also probable that considerable deposits of guano exist along that unfrequented portion of Peru, extending from Chincha Islands, in 13.40 to 15.50 each latitude, from the River Pisco to the River Acari, a distance of 200 miles in a south-. eastern direction, over a sandy. desert. The extraction of guano from the islands in the canton of San Andres has been prohibited by the Governor of Carthagena. HORTICULTURE: To PRESERVE A. BOUQUET.—A florist of many years' ex perience gives the following receipt for preserving bouquets for an indefinite period, which may be useful to our lady readers :—" When you receive a bouquet, sprinkle it lightly with fresh water. Then put it into a vessel containing some soap-suds ; this will nutrify the roots and keep the flowers bright as new. Take the bouquet out of the suds every morn ing and lay it sideways (the sock entering first) into clean water; keep it there a minute or two, then take it out, and sprinkle the flowers lightly by the hand with water. Replace it in the soap-suds, and it will bloom as fresh as when first gathered. The soap-suds need changing every three or four days. By observing these rules a bouquet can be kept bright and beautiful for at least a month, and will last still longer in a very passable state ; but attention to the fair but frail crea tures, as directed above, must be strictly observed, or will perish. FLOWER GARDEN.—With few and comparatively short ex ceptions, the weather has not been sufficiently warm for the bedded-out stock making rapid and vigorous growth, but so far everything seems to keep perfectly clean and healthy, and is growing slowly. Watering must still be well attended to, especially where the soil is of a light dry nature ; and as the roots are yet near the surface, this should not on any account be neglected a single day, after the plants begin to feel the want of moisture. Where the soil is of a stiff tenacious cha racter, it will be advisable to give a thorough soaking when watering is necessary, as frequent waterings on soils of this nature cake and harden the surface to a most injurious extent ; and as soon as the surface soil is sufficiently dry after watering, it should be lightly broken up, using a short-headed rake with short blunt teeth, or a small Dutch hoe, and taking care not to injure the roots. Get annuals thinned before they grow into and weaken each other, for if left to stand too thick they never flower finely, nor make half the display of plants that are afforded plenty of room and grown strongly. The early-flow ering bulbs, as tulips, hyacinths, &c., should not be left in the ground after the decay of the foliage, as if wet weather occurs they will make fresh roots, which weaken and injure the bulbs. FRIIIT.—The bright warm weather which we are now en joying will cause the peach and other trees to grow away freely, and on light shallow borders watering may be neces sary, and if so use water that has been some time exposed to the sun, mulching lightly with rotten leaves to retain the moisture as soon after watering as the border will bear treading. Weakly trees would be benefited by mixing with the leaf-soil a portion of good rotten dung. But where the trees are at all inclined to make gross wood, mulching should not be practised. Stop any gross shoots, or remove them alto gether if they can be spared, and endeavour to equalise the growth as much as possible, so as to get the trees well filled throughout with bearing wood. Look to the preparation of strawberry plants for forcing next spring, and do not allow the beds of this favourite to want for water until the fruit is be ginning to ripen. THE GREENHOUSE.—In choosing a locality for the green house-plants in pots to stand in during the summer and au tumnal months, we should prefer a situation shaded during a portion of the day from the rays of the sun, yet free from the drip of trees,-open, and well ventilated. It is also of the highest importance that the spot should be well drained, and if it is not so naturally, artificial means should be employed for the purpose, for in the event of continued rains, it would be highly injurious to the plants if the water did not pass freely and rapidly from the surface. Having fixed on the spot,the surface should be rendered quite smooth and level, and covered an inch thick with sifted cinder ash, which when well rolled makes a good surface on which to set the pots. But better than this, though somewhat more expenSive, is a layer of thin slate, the common house slate will do, which possesses two great advantages ; first, it prevents the entrance of worms into the pot, which is a great evil; and secondly, it prevents the hole of the pot from becoming filled with earth or ash, and thus impeding the free flow of the water.—Bell's Weekly Messenger. FASHIONS. SIMPLE lace no longer suffices ; but the rich patterns are profusely embroidered with the needle. Gagelins exhibited a superb court mantle of a new shape, and rounded off at the sides—a very great improvement, that renders the mantle much more convenient to wear. It is white, with white and gold silken embroidery, and trimmed with frizzled white fringe and golden ornaments. The price of this mantle is from fifteen to twenty thousand francs. It is said to be in tended for the Empress. Debiles also made a costly display of splendid patterns and materials. The Empress is stated to have selected several of these robes. The first was of a black ground of gros de Tours, of a pyramidical pattern, worked in gold flowers in a pyramidical pattern. Next oame a robe called "Cleopatra," of a sky-blue gros de Tours ground, ornamented with three white and gold silk flounces. Next, a robe itoile du Nord, of white silk, completely covered with Indian white silken embroidery ; the robe Stradella, vert celodon ground, with worked arabesques ; and, lastly, the robe Fornarine, of vert choux, with white pattern imitating the point d'Alencons. Among the less costly novelties were the' grenadines, with black, white, sky-blue, and pearl grey ground, ornamented with garlands or bouquets of the most brilliant spring flowers. Next the bardges, gauzes de Chambery, mousselines Ie soie, which ore the stuffs most recherchis this year. Bonnets are not inferior to the robe laces ornament the front as well as ti that encircle the face render them paille d'ltalie and paille de Riz are; worn. White muslin robes are still worn, _ the richest being placed upon the edges if the robes are of simpler pattern, th of the skirt from the corsage down ti with ribbons of transparent shades. also made with two or three tunics. Ball handkerchiefs are almost entik point lace, with a simple muslin orn place of the hand bouquet, which is Chapeau . de paille de riz, with flowers and green leaves, and white border of the front. Mantle of silk m rows of taffetas ribbon, puffed, and lom mantle may also be worn of coloured Robe of mousseline de soie, printed with garlands of flowers. Parasol of blue, rose, or pearl grey, covered witl the edges, and ornamented in the ce] bons, and often with a tuft of lace flounce. Chapeau de paille d'ltalie, or: Scarf mantle of Chantilly lace, with off. Taffetas robe, with large bands ; flounces ; high corsage, closed up to arranged like braces, and made with ribbons of the same shade as the robe. Chapeau de tulle blanc. Robe Gauze. Mantle, with lace body, is silk triniming, as well as the upper p: deep lace, which itself alone composes pattern of which should stand out upo i~~~f~ qr lk [J ULY 10, A •i ac 'Pt:t i • to Tip bes in luxury:AL; 10,4, .;etcat the curtain , a . t 1 m excessively , , ~p 0 e almost the osb 1 . ii) 0 19 . '''' k 1 , covered Witli.,,,, ' k dges of the 11°'tlie,, bNi);' ;hey stream aP°V . : ,; Ito to the hottosit,°D,F l'o'tei", Many of the' , naii; ll joajc Irlis" [rely of workr ir .r .t sament in; 4 'l 6 no longer ~,,le , l uvx, I a tuft of 11 , 7„/ I ,,ite. )h i e lace trimr4l4, k t ,, t in( network, Orel kitttlit Long black ire" 1 1 0 d silk, to nietcdo. ‘, ej , L with three 11_,A0V, 4/ f light-colour; tiogi, t, tN th black lace , L.:067 N cen t r e with 0 dept) iilli, of the same , 1, 1' 4 ill A I t !)V 4 ti n Tnaraellted Vi",trVt Niik hl . the front corn" t r y 1 10 fioo. )t. li' 5, black and t i 1 the neck,ifitiloel Itil 1 a ruche CO / rkkl b. ~ ,Lb a voiants en Pei tNk41111:1 3 very narrot" hi part of the P,,,e;t es all the uoi o a. 1/4,,1t1,! °44, [po n a light c° tliii 4 !,ti, 0 0 10. o s' 4. .cake in a 0 0;0, , 'rom the edg e ot 11 ,, i p ot , t Ile bottom. clili';ei, cirks ,erry-jam, $ O , Oftwo i t , ^( 1 ill answer al , . ',,,ve , ,„ , t Before 1 , b e' ter. Before tin oile 4,,,, of m yrrth and if Nki :ottle the niistw; o f ti:ii :ea to half apiP ~ V ou. This solution ty 'll eeth, extirpates sleio! P 4 hitene ss, arrests cl p ;. ).s frequent fyforeci:r elii,,,,a‘l N.:\r4 ame way as sefkr,e'jec 1 ,. rno alkalilte,fg re- ct -, ,,,c )l . the hair, '''. ‘t, so' 4.' 11 ntrary, mak e ;11 4 1 k ' ' ' 4. ‘ ip the yolk 0 , t iti 0 Ln4 in equal 41ti.; 5e the hair viii. - A I a good lather i 9 13 , e , so ft water, or r° i h ''llo into a large , i r no on it the stral o i '', ll tel e well together, a ,41,t sherry, and half t pe, , ki t. 1 .4, , i ce the bowl undeer), t 44,;., a portion of t,11_,,Z '4_4 pour a littlerile';o4, ~11,ei i be rasped w lt o or tte rt.ea KI, but Dote;, i 9 OP i 47,6 , -1 - - lb. or ' l, 0 ,Di l int ; nutnleo, , c 1 , 4,0 yl tt tter,Wlit C mind of bit 0 ~, ~, s , rolks of efiliti°,,:eti, r,:i e, a pcaUlici:op 5,0 kill I a few ofj,i,, , • d \r).,l • d eflo . I.t ' t ogether,io d$ 411 0 t butter " 0 0, t .. 1 ‘,,,,ir some 0, A o v ,it • „ ~ HOUSEHOLD Ei Gun] TRIPLE.—Bake a pound-calo cold, cut it round about two inches fro! knife, taking care not to perforate the custard, and a teaspoonful of raspberi a high whip. A stale poundcake will CHEAP AND INVALUABLE DENT; of borax in three pints of boiling orate) thereto one teaspoonful of tincture , spoonful of spirits of camphor. .. 13 2 One wine-glass of the solution t „t a t i d o water, is sufficient for each app tea t - e r ( daily, preserves and beautifies ' l ' - • ous adhesion, produces a pearl-like Wal' induces a healthy action to the gums. To CLEANSE THE HAIR.--What is' head than the spirituous extracts So 4 is the yolk of egg ; it acts in the sai ing the dandriff, but having little or not, like soap, change the colour of harsh, as spirit does; but, on the con, silk-like. It is used thus :—Beat (II fectly free from the white) with ai water, or rose water; apply it to . tl brush (a shaving brush is best), until i then clean it all well off either with or orange-flower water. A BIRTHDAY: SYLLABUB.'''' pu t i pound of sugar, broken small, and Po of a couple of fresh lemons, stir these them a pint of port wine, a pint of sl brandy ; grate in a fine nutmeg, placi and milk it full. In serving it put each glass, fill it up with whey, and the top. The rhind of a lemon may sugar when the flavour is approved added. Juice of lemons, 2 ; sugar, 1 pint; sherry, 1 pint; brandy,' pn the cow, 2 quarts. A GOOD POUND-CAKE.—Beat a po) and mix with it the whites and y apart. Have ready warm by the fire. same o£ sifted sugar ; mix them and . meg and cinnamon, in fine powder toget work the dry i ingredients into the butt( t 0‘ 111 (0 well beaten, add a glass of wine and some r h y o tit 0 be beaten a full hour. ' Butter: a pan, and " f igoci ° in a quick oven.—The above proportions, 10 . t h!, of butter, and the same of sugar, make 3 ‘ , O 0 0 1 , ,, and, to most tastes, a more pleasant one. 0 01 4 ice,„ IC, CHICKEN PlE.—Cut up two young fowl? J ue n,P l o,Y o ", per, salt, and a little cayenne. Put the Oil, tor D o 6 or bacon, forcemeat balls, and hard eggs, Jaer; l l 6 4 If it is to be baked in a dish, put a little "" ve li," - t,r, in a raised crust. When taken from the tea tillor, nice gravy, well seasoned; If it is to be 64 '„Ici. P / add mushrooms, &c., but not if to be eaten go ad. il in a dish, put as much gravy as will fill it, im o t in the gravy must be nicely strained, and then Pit s jelly. To make the jelly clear, you may g i.i ' e st, , whites of two eggs, after taking, way the In ~,¢ u.— 0 y 0 ...6 it through a fine lawn sieve.—Rabbits, if A l t i a .., do as well ; their legs should be cut short, an must not go in, but will help to make the g''. ,t tli e ......„-- LIVERPOOL : by i tr: Printed and Published every Tuesday Mornilera ROBERT PEARSON THACKER, of No. 7 401(0 STANDARD GENERAL PRINTING Or t oy GEORGE'S CRESCENT, Liverpool —Tuesdal, • 32 SUPPLEMENT TO THE LIVERPOOL STANDARD. c‘k tt r :y tv hr. , 4 ". an( O. kA