Year: 1877

DOMESTIC.

 GOLD FIsH.-Fish kept in glass globes require a change of water about once a week. The fish should be lifted out of the globe into pan of water by means of small net; 8 piece of mosquito netting sewn around hoop of cane or whalebone will answer the purpose. The globe should then be cleaned and filled with fresh water. Spring water is not so good as water from stream. It is too cold, and is not sufficiently aerated. The fresh water should be brought to an even temperature with that which is removed before the fish are put into it. Every day air should be forced into the bottom of the water in the globe with small pair of bel lows or rubber globe. The oxlgen | which sustains the life of the fish is de- rived from the air held in solution by | the water. This is rapidly used up by the respiration of the fish, and If not replaced the fish will suffer and dle. A worm cut into small portions, or few fine shreds of lean meat, may be given Eevery two days for food. What is not eaten should be removed from the water.

 BLUE LAMP CHIMNEYs.-Noted ocu- lists recommend either blue, bluish gray. or smoke-colored glasses as pro- lection for weak eyes against the un- pleasant effect of red, orange and yellow light. On the same principle, the try 1 ing reddish yellow light of candles, I lamps and gas, on normal eyes as well as weak eyes, can be. pleasantly modi- l fled by the use of blue chimneys or globes Cor at least of shades for the re- hection of the light) colored light ultramarine blue. A remarkably near approach to light as agreeable as day. light is said to be produced by petro- lenm lamp with a round wick and light blue chimney of twice the usual length, the latter causing so great a draught that the petroleum burns with Ia nearly pure white flame.

 | How TO PREPARE Eco ToAsT.-A thinly cut slice of toast we'll Drowned, but not burned, and an egg or two dropped into boiling water in which one teaspoonful of vinegar has been

 poured and little salt added to it. Pour a tablespoonful of boiling water over bit of butter as large as walnut, turn it over the toast and if it is very dry dip the whole of it into melted

 butter and water, soaking the crust completely. Skim out the eggs as soon as the whites are firmly set, put them

 upon the toast, edge the plate with a Flew sprigs of fresh green parsley or some sweet geranium leaves, serve upon salver covered with a white napkin

 and an invalid will usually eat of it

 with great relish.

 DIRECTIONS FOR PACKING FURNITURE. l-TO pack books, engravings, china, &c., get large empty packing box l from the dry-goods store; pack. care

 fully, using bedding, cloth, or old

 papers to keep firm and safe; to secure furniture or carpets against moth,

 sprinkle the carpets carefully with

 plenty of pulverized borax; then roll

 up; sew up the carpet in canvas or old

 cotton cloth, filling the same with

 borax; also sprinkle the furniture we'll

 with pulverized borax; then cover with

 canvas or cotton cloth; borax will not liscolor the richest furniture or carpets, and, owing to recent discoveries ot

 borax in Nevada, can be bought at any

 grocery for % cents per pound.

 FRENCH CREAM CAKE.-Beat three

 eggs and one cup of sugar together

 thoroughly; add two tablespoontuls of CO4O " oGOA 0UAA O. UC0SROOhANA OA O%"AA

 ing powder into cup and a half of flour; sift the flour in, stirring all the

 time in one direction. Bake in two

 thin cakes; split the cakes while hot,

 and fill in the cream prepared in the following manner: To pint of new

 milk, add two tablespoonfuls of corn

 starch, one beaten egg. one-half cup of

 sugar, stir while cooking, and when

 hot put in 8 piece of butter the size of

 an egg; flavor the cream slightly with

 lemon, vanilla or pineapple.

 A DELICIOUS SoUP.-Peel and slice

 six large onions, six potatoes, six car rots, and four turnips; fry them in half

 pound of butter and pour on them

 four quarts of boiling water. Toast a , crust of bread as brown and hard as possible, but do not burn it, and put in,

 with some celery, sweet herbs, white pepper, and salt. Stew all gently for four hours, and then strain it through coarse cloth. Have ready thinly sliced carrot, celery, and little turnip. Add

 them to your liking, and stew them tender in the soup. If approved of, an anchovy and spoonful of catsup may be added.

 DRY YEAsT.-In pint of water boil handful of hops till one-third of the

 water is boiled away, pour this, boiling r hot, through sieve on to two table

 spoonfuls of sifted flour. Stir the mix r ture till smooth, and add cup of fresh , yeast. When it has risen, pour it into bread bowl, and mix 1t with corn meal till it is firm dough; cut into 2 shapes and dry in the shade. Wher f thoroughly dry, put them in a paper . bag and hang in 8 dry place. For use e dissolve one of the cakes in cup o f water, stir in flour to form batter, anC when light, set sponge for bread.

 : FRENCH POLISH FOR BooTs AND SHOES n Mix together two pints of the bes e vinegar, and one pint of soft water D stir into it quarter of pound of glue e broken up, half a pound of logWool

 chips, quarter of an ounce of finely powdered indigo, a quarter of an ounce of the best sotG soap, and quarter O an ounce of isinglass. Put the mixtur' over the fire, and let it boil for tel - minutes or more. Then strain the liquid C and bottle and cork it. When cold, i a is it for use. The polish should be ap 2 : piled with clean sponge.

 COMBINATION OF DOORS. By tn, < blending of primary odors, perfumer Q can obtain any desired odor they wish r Jasmine and orange flowers blended <. give the scent of ,sweet-pea; jaslnin a and tuberose combined, will give tn

 odor of hyacinth; violet and tuberos "a give the perfume of lily of the valley 70 Roses, orange blossoms, jasmine, violets

 geranium, tuberoses, and jonquil, con

 tain types of nearly all flower odors. ,- STEwED MAcCARoNI. - Cook one It fourth pound or more of maccaroni il n water, or in strong beef stock, til