centre line, is fastened with drawing pins to the upper rim of the frame, about one inch distant from the line of hooks. To the mohair bands, fine woollen cords ten inches long are slung at even distances, and knotted into a network as shown in Fig 2. This network forms the back of the fringe. A length of mohair wool, containing twenty to thirty single threads, is then carried in zigzag over the hooks Fig. 1, and with a continuous double thread and a darning needle, tied to the underlying network, as the pattern Fig. 3 requires. After having finished thus the length of the frame, the tassels are formed by cutting away with a pair of sharp scissors what is not wanted for the pattern, care being taken not to injure the underlying network, which is to be retained to the top of the border tassels. The fringe is then taken from the frame, and a second length begun in the manner described.

BAG FOR PLAIDS, UMBRELLAS, ETC. THIS useful bag is made of a piece of sailcloth, eighteen inches wide and five feet six inches long. Of this length sixteen inches form

Fig. 1.

to the sail-cloth. The centre part of the bag between the two sets of pockets is to hold umbrellas and sticks, with the aid of two straps.

EMBROIDERY.

Receipts, Etc.

TO CLEAN SILK, MERINO, ETC.

To Clean Black Silk, with very little Trouble and Expense.-Take entirely to pieces the dress, jacket, etc., and well shake each piece; then spread over a deal table a newspaper, or sheet of clean paper, and on it lay a breadth of the silk. Brush it well both sides with a fine soft brush-a hat-brush would very well answer the purpose. Shake it again; fold to gether in half, and place it on one side of the table. In the same manner shake, brush, and shake again each piece of the silk. Remove the paper, and place on the table a clean newspaper, or sheet of paper. Newspapers answer best; they are large and smooth, and probably at hand. On the paper again place a breadth of the silk, and into a clean quart basin pour a halfpint of cold water, adding half-a-pint of good sweetened gin, which is better for the purpose than unsweetened, as the sugar stiffens the silk. These are the proportions for any quantity required. Have ready a piece of black crape, or black merino, about half a yard square; dip it well'into the liquid, and thoroughly wash over the best side of the silk. Be careful that it is well cleaned, and, if possible, wash it from edge to edge, and wet it well all over. Then fold over the silk in half; then again, till the folds are the width of those of new silk. Place it in a clean towel, and clean each piece of the silk in the same manner, laying one piece on the other; and remembering by a mark which is the last piece done, as that must be the last ironed. Let the silk lie folded in the towel until a large iron is well heated; but be careful that it is not too hot; try it first on paper, or a piece of old damped silk. Use two irons. Open the towel when the iron is ready, and place the piece of silk that was first cleaned on an old table-cloth or sheet folded thick; iron the wrong side quickly, from edge to edge, until dry. Fold the silk over lightly to the width of new silk, and place it on one end of the table until all is done. This simple process stiffens, cleans, and makes the silk look new.

To Clean Black Merino, or any Woollen Stuff, Black Cloth Jackets, Cloaks, or Gentlemen's Clothes, etc.-Purchase a small quantity of carbonate of ammonia, Place it in a clean quart basin, and pour upon it a pint of boiling water; cover it over with a clean plate, and let it stand to get cold. Having taken entirely to pieces the dress, jacket, or cloak, shake each piece well; then spread a large news. paper over a deal table, place one breadth of the material upon it, and brush it well on both sides with a fine hard brush; shake it again, and place it on one side of the table, folded in half. Brush and shake in the same manner each piece, folding and placing one piece on the other at the end of the table. When all are brushed, remove the paper and replace it with a fresh one, upon which place another, if thin. Lay upon the paper one breadth of the stuff, quite smooth and flat, the wrong side next the paper: then take a piece of black merino, about half a yard square; dip it in the carbonate of ammonia and water (cold), well wet it, and wash over the stuff or cloth. If cloth, care must be taken to wash it the right way, so as to keep it smooth; when well washed over, fold the material in half, and place it in a clean towel, laying one piece over the other, until all are done. Mark the last, as that will be the last to be ironed. Let the merino, or cloth, rest in the towel for about an hour; then iron the wrong side, after placing a folded blanket, or sheet, with a thin sheet of paper, old glazed lining out of the dress, or piece of linen, over

the blanket or sheet. Iron each piece on the wrong side until quite dry, and have two heavy irons, one heating while the other is in use. Fold over the pieces, the width of new merino, but be careful not to fold it so as to mark it sharply, especially cloth. Gentlemen's clothes can be thus cleaned without taking to pieces, or ironing, unless quite convenient. Vests and coat collars are thus easily renovated, the color is revived, grease spots and white seams removed.

To Renovate Crape.-Brush the crape well with a' soft brush, and over a wide-mouthed jug of boiling water hold tightly the crape, gradually stretching it over the jug of boiling water. If a strip of crape, it is very easily held tightly over the water, letting the piece done fall over the jug until all is completed. The crape will become firm and fit for use, every mark and fold being removed. White or colored crape may be washed and pinned over a newspaper, or towel, on the outside of a bed, until dry. Crape that has been exposed to rain or damp-veils espe cially-may be saved from spoiling by being stretched tightly on the outside of the bed with pins, until dry: and no crape should be left to dry without having been pulled into proper form. If black crape, lace, or net is faded or turned brown, it may be dipped into water, colored with the blue-bag, adding a lump of loaf-sugar to stiffen, and pinned on to a newspaper on a bed.

MISCELLANEOUS COOKING.

Fried Mutton Broth.-Fry five or six onions to a good brown color in beef dripping, set them in a sieve to let the fat drain off them; cut six turnips and three or four carrots into pieces, add a bundle of sweet herbs, and a teaspoonful of salt. When these are all ready, take a large scrag, or two small ones, of neck of mutton, cut off the best pieces to fry, and make stock of the bones. Take the vegeta bles (fried), put them at the bottom of your pan, then add a layer of mutton, then vegetables, then mutton, till all is in; then put your stewpan shut close over a moderate fire, and let it stew threequarters of an hour, shaking it often to keep it from burning; then pour in two quarts of stock, and let it stew as slowly as possible-scarcely to seem to stew. Put in the best pieces of the meat and vege tables into the turreen, and then pour all the rest upon them through the sieve, so as to have a purée with the pieces floating in it.

White Vegetable Soup.-Two carrots, two turnips, two onions, three heads of celery, three potatoes: add half a pint of split peas, boiled and rubbed through a sieve, or else remains of pea soup, if you have it; pass the vegetables through the sieve, add one quart of good white stock, and half a pint of cream or good milk; season to taste.

Potato Soup.-Peel eight or ten large potatoes, three onions, two heads of celery, one turnip, one carrot, a slice of ham or lean bacon, cut all in small squares, and boil them with some broth; when done, rub all through the sieve, and season with pepper and salt.

A Nice White Soup.-Break up a shin of veal; let it soak in cold water about two hours; then put it to boil in four quarts of water, with an onion, a little mace, pepper, and salt; let it simmer about five hours. Strain it through a sieve, and set away to cool until the next day. Then take off all the fat, wiping it with a cloth; put it to boil. When quite hot, if not well seasoned, add whatever may be required: mix two spoonfuls of ground rice with water; stir it until it boils, then add a pint of good sweet milk, and give it one boil.

Scotch Broth.-Put a pint of Scotch (not pearl) barley into a gallon of cold water, with a large carrot cut into dice, three onions, and three pounds scrag end of a neck of mutton; after a time, add three or four turnips, also cut into dice, and keep it stewing-not boiling-for six hours, skimming it frequently. Should water require to be added, let it be boiling. This is for a small quantity of broth. Before serving, add some parsley, chopped fine.

Boned Ham.-Soak a nicely-cured ham in tepid water, the night before you wish to cook it. Next day place it in a large boiler of water of the same temperature, and boil it slowly eight or ten hours. Take it up in a wooden tray, let it cool, and care. fully take out the bone; cut it clear at the hock, and loosen it around the bone on the thick part with a thin, sharp knife, and slowly pull it out. Then press the ham in shape, and return it to the boiling liquor. Take the pot off the fire, and let the ham remain in it until cold.

Boiled Leg of Mutton.-A leg of mutton for boiling should hang two days before cooking. Cut off the shank-bone, trim the knuckle, wash and wipe the leg very clean; plunge it into sufficient boiling water to cover it; let it boil up once; draw the pot to the side of the fire, and let it cool till nearly lukewarm; draw it forward again and simmer gently two hours and a half, never letting the water boil; put a tablespoonful of salt in the water, skim while cooking. Take a pint of the water and boil it in a saucepan till reduced one-half; add two ounces of butter, and a tablespoonful of flour, well mixed together, salt and pepper; stir all well together, and boil up once; pour over the mutton when dished. Caper-sauce should be served with boiled mutton.

Jellied Veal.-Take a knuckle of veal, wash it, put it in a pot with water enough to cover it, boil it slowly for two or three hours; take out all the bones -be sure to pick out all little ones-cut the meat into little pieces, put it back in the liquor, season to your taste with pepper, salt, and sage; let it stew away until pretty dry; turn it in an oblong dish, or one that will mould it well to cut in slices. This is a relish for breakfast.

Calf's Liver Larded and Roasted.-A calf's liver, vinegar, one onion, three or four sprigs of parsley and thyme, salt and pepper to taste, one bay-leaf, brown gravy. Take a fine white liver, and lard it; put it into vinegar with an onion cut in slices; parsley, thyme, bay-leaf, and seasoning in the above proportion. Let it remain in this pickle for twenty-four hours, then roast and baste it frequently with the vinegar, etc.; glaze it, serve under it a good brown gravy, or sauce piquante, and send it to table very hot.

Steak Pie-Cut up a pound and a half of fillet steak or rump steak, with two kidneys, previously boiled, two eggs boiled hard and cut lengthwise in four pieces, pepper and salt lightly, flour the steak and kidneys, place some of the meat and some of the egg in the dish, and a piece of butter the size of a walnut; add a teacupful of good gravy, seasoned with a teaspoonful of Worcester sauce; fill the dish with the remaining portions of meat and eggs. Cover with the paste, and bake slowly for two hours and a half.

Rump Steak and Kidney Pie.-Ingredients: Two pounds of rump steak, two kidneys, seasoning of salt, black pepper, and Cayenne pepper. Cut the steak into pieces about three inches long and two wide, and cut each kidney into six or eight pieces. Arrange them in layers, and between each layer | sprinkle the seasoning. Fill the dish sufficiently to have a raised appearance. Pour in sufficient water

to half fill the dish, border it with paste, brush it over with water, and cover it. Örnament the top with leaves, make a hole in the centre, and bake in a moderate oven for two hours.

Mutton Cutlets and Tomatoes.-Trim from the cutlets a superfluous fat, dip them in an egg beaten up, and some pepper and salt; then roll them in bread-crums, and let them rest for a couple of hours. Peel some good-sized tomatoes; make an incision around the stalk end, and remove all the pips, taking great care in doing so to preserve the tomatoes whole. Lay them in a stewpan with a small quantity of good stock, a pod of garlic, some parsley and basil, mixed fine, and pepper and salt to taste; let them stew very gently till done. Fry the cutlets a nice color in plenty of butter; arrange them in a circle on a dish, and put the tomatoes in the centre, with as much of their gravy as is necessary.

A Good Mince for Patties.-Two ounces of ham, four ounces of chicken or veal, one egg boiled hard, three cloves, a blade of mace, pepper and salt, in fine powder. Just before serving, warm the ingredients with four spoonfuls of rich gravy, the same of cream, and one ounce of butter.

Beef Patties.-Cut up cold beef and season it with salt, pepper, a little mace, and any sweet herb you like, and cold gravy if you have it; if not, pieces of butter, and a little water with a teaspoonful of flour stirred in it. Make a nice plain paste, not very rich, roll it out the size of your pie-dish, and line your plate with it. Put the beef with some of the gravy in the centre of the plate, and fold the paste from each side to meet in the middle; pinch it together, prick the top with a fork, and bake it a light brown. Cheap and very nice.

CAKES, PUDDINGS, ETC.

Bohemian Cream.-Take four ounces of any fruit you choose, which has been stoned and sweetened. Pass the fruit through a sieve, and add one and a half ounce of melted or dissolved isinglass to a half pint of fruit; mix it well together; then whip a pint of rich cream, and add the fruit and isinglass gradu. ally to it. Then pour it all into a mould; set it on ice or in a cool place, and when hardened or set, dip the mould a moment in warm water, and turn it out ready for the table.

Easy-made Pudding.—Take half a pound each of currants, flour, and chopped beef suet, four ounces of treacle, and a breakfastcupful of milk; add a little spice, mix well together, and boil it in a cloth or basin for four hours.

Teacakes-Put two pounds of flour into a basin, with a teaspoonful of salt. Rub in a quarter of a pound of butter. Beat an egg, and in it crumble a piece of German yeast the size of a walnut; add these to the flour with enough warm milk to make the whole into a smooth paste, and knead it well. Put it near the fire to rise, and when well risen, form it into cakes. Place them on tins, let them stand near the fire for a few minutes; put them into a moderate oven, and bake them for half an hour. They should be buttered and eaten hot.

Seed Cake.-Three-quarters of a pound of butter, three eggs, one pound of flour, three-quarters of an ounce of caraway seeds, three-quarters of a pound of sugar. Beat the butter to a cream. Add the caraway seeds and sugar and mix them well together stirring in gradually a teacupful of milk. Whisk the eggs, add them to the other ingredients, and beat again for five minutes. Mix a teaspoonful of baking-powder with the flour and add it by degrees, beating the cake well until all the ingredients are thoroughly incorporated. Put it into a tin lined with

buttered paper, and bake it in a moderate oven for two hours.

Queen Cake.-Wash one pound of butter in a little orange-flower water, and beat it to a cream with a wooden spoon; add to it one pound of finely-pow. dered loaf sugar, and mix in by degrees eight eggs, well beaten. One pound of flour dried and sifted, three-quarters of a pound of currants, a little nutmeg, and two ounces of bitter almonds, pounded, must then be stirred in, adding, last of all, a wineglassful of brandy. Beat the whole well together for an hour, and bake in small buttered tins in a brisk oven.

Cream Muffins.-One quart of rich milk, or, if you can get it, half cream and half milk; a quart of flour; six eggs; one tablespoonful of butter; one of lard, softened together. Beat whites and yelks, separately, very light; then add flour and shortening, and a teaspoonful of salt, and stir in the flour the last thing, lightly as possible, and have the batter free from lumps. Half fill well-buttered muffin-rings, and bake immediately in a hot oven, or the muffins will not be good. Send to table the moment they are done.

Bird's Nest Pudding.-Take eight or ten goodflavored apples, pare and core, leaving them whole; place in a pudding-dish; fill the core with sugar and a little grated nutmeg. Then make a custard, allow. ing five eggs to a quart of milk, and sweetened to taste. Pour this over the apples, and bake about half an hour.

Sponge Pudding.-Butter a mould thickly, and fill it three-parts full with small sponge-cakes, soaked through with wine; fill up the mould with a rich cold custard. Butter a paper and put on the mould; then tie a floured cloth over it quite close, and boil it an hour. Turn out the pudding carefully, and pour some cold custard over it. Or, bake it, and serve with wine-sauce instead of custard.

Yorkshire Cakes.-Take two pounds of flour, and mix with it four ounces of butter melted in a pint of good milk, three spoonfuls of yeast, and two eggs; beat all well together, and let it rise, then knead it and make it into cakes. Let them rise on tins before you bake them, which do in a slow oven.

Spanish Puffs.-Put into a saucepan a teacupful of water, one tablespoonful of powdered sugar, half a teaspoonful of salt, and two ounces of butter. While It is boiling add sufficient flour for it to leave the saucepan; stir in, one by one, the yelks of four eggs, drop a teaspoonful at a time into boiling lard, and fry a light brown.

Boiled Oatmeal Pudding.-Pour a quart of boiling milk over a pint of the best fine oatmeal, let it soak all night, in a cool place, else the milk might turn; next day beat an egg in and mix a little salt with it; butter a basin that will just hold it, cover it tight with a floured cloth, and boil an hour and a half. Eat it with sugar; or oiled butter and salt. When cold, slice and toast it, and eat it as oatmeal cake buttered.

HINTS ON VARNISHING.

BEFORE beginning to varnish, it is necessary that the surface to which it is to be applied should be perfectly free from all grease and smoke-stains, for it will be found that if this is not attended to, the varnish will not dry hard. If the varnish is to be applied to old articles, it is necessary to wash them very carefully with soap and water before applying it. When it is wished that the varnish should dry quickly and hard, it is necessary to be careful that the varnish should always be kept as long a time as

possible before being used; and also that too high a temperature has not been used in manufacturing the varnish employed. It is likewise customary, when it can be done, to expose the article to the atmo sphere of a heated room. This is called stoving it, and is found to greatly improve the appearance of the work, as well as to cause the varnish to dry quickly. After the surface is varnished, to remove all the marks left by the brush, it is usually care. fully polished with finely-powdered pumice-store and water. Afterwards, to give the surface the greatest polish it is capable of receiving, it is rubbed over with a clean soft rag, on the surface of which a mixture of very finely-powdered tripoli and oil has been applied. The surface is afterwards cleaned with a soft rag and powdered starch, and the last polish is given with the palm of the hand. This method is, however, only employed when those varnishes are used which, when dry, become sufficiently hard to admit of it. When it is wished to varnish drawings, engravings, or other paper articles, it is usual to previously paint them over with a clear solution of gelatine. This is usually prepared from parchment cuttings.

MISCELLANEOUS.

Rings that have stones in them should always be taken off the finger when the hands are washed, else they become discolored.

Oil paintings hung over the mantle-piece are liable to wrinkle with the heat.

To Clean Vegetables of Insects.-Make a strong brine of one pound and a half of salt to one gallon of water, into this place the vegetables with the stalk ends uppermost, for two or three hours; this will destroy all the insects which cluster in the leaves, and they will fall out and sink to the bottom of the water.

Salt. To every person whose diet consists largely of bread or its equivalents, common salt is a positive necessity. It is a universal constituent of animal bodies, 30 universal that unless an animal can acquire it in one way or another that animal cannot live. Widely diffused all over the world, it is taken up, too, by the roots of vegetables, and may also be found in their ashes. Dietically regarded, salt is by no means in the same category with mustard, pep per, vinegar, and other condiments. These are not to be found in blood or muscle. Salt is. In one way or another, it is, in fact, the very essence of exist

ence.

To Revive Withered Flowers.-Plunge the stems into boiling water, and by the time the water is cold, the flowers will revive. The ends of the stalks should then be cut off; and the flowers should be put to stand in cold water, and they will keep fresh for several days.

Breathing through the Nostrils. An excellent suggestion is, that, when breathing air that is dusty, or bad smelling, or otherwise impure, one should draw the breath slowly through the nostrils. In this way the dust and other impurities are in part arrested in the moist and narrow nasal passages, and are prevented from being thrown upon the lungs. When we breathe through the mouth they are carried more directly thither. Many would lengthen their lives by resolutely breathing through the nostrils.

Paste for Scrap-Books.-Corn-flour makes the best paste for scrap-books. Dissolve a small quantity in cold water, then cook it thoroughly. Be careful not to get it too thick. When cold, it should be thin enough to apply with a brush. It will not mould or stain the paper. It is the kind used by the daguer reotypists on "gem" pictures.

THE CENTENNIAL THANKSGIVING DAY.

IN looking back upon the history of our country from the date of its independence, and, indeed, of its first settlement, the sentiment awakened in every reflecting mind is not so much one of exultation as of gratitude. We cannot but feel that as a nation we have been peculiarly favored, and that the lines of our people have been cast in pleasant places. Even the troubles and trials through which we have passed have been useful in redeeming us from errors, and in elevating and improving the national character. Every one, for example, must feel conscious that the late "financial revulsion" has been anything but an unmixed evil. The shock came just in time to put an end to an era of public and private extravagance, and to bring us back, by a sharp but salutary discipline, to the economy and plainness of living which should distinguish the people of a republic.

We need not now speak of the more evident blessIngs which have been showered upon our country, from the day when its feeble existence as a separate community began, to the time when a great and powerful people, occupying with their cities and farms, mines, and workshops, almost the whole temperate zone of our continent, have been able to invite all the nations of the globe to witness and admire their progress and achievements. On this topic, which has occupied so many minds, enough has been lately said by others, in better terms than we can command. There remains, however, one duty to be performed, to which perhaps sufficient attention has not been given. The thankfulness which is felt by all should have some public and national expression.

When the first Congress of the United States met in the city of New York, eighty-seven years ago, one of the earliest acts of the two Houses was, by a joint resolution, to request the President "to recommend to the people of the United States a day of Public Thanksgiving and Prayer, to be observed by acknowledging with grateful hearts the many and signal favors of Almighty God, especially in affording them an opportunity of peaceably establishing a form of government for their safety and happiness." This congenial duty was well performed by WASHINGTON, who, in a proclamation worthy of the occasion, "recommended and assigned Thursday, the twenty-ninth of November" (1789), "to be devoted by the people of these States to the service of the great and glorious Being who is the beneficent author of all the good that was, that is, that will be." The subjects of thankfulness are set forth in succinct but comprehensive terms-the "kind care and protection of Providence, which the people of this country had experienced previous to its becoming a nation;" the happy conclusion of the recent war: the tranquillity, union, and plenty which had since been enjoyed; the peaceable and rational manner in which the people had been enabled to establish constitutions of government for their safety and happiness; the civil and religious liberty with which they were blessed; and the means they possessed of acquiring and diffusing useful knowledge.

All these blessings have been perpetuated, in constantly increasing measure, to our own day. No one, surely, will deny that it will be a most becom ing act for our national authorities to follow the example thus offered to them by the first Congress and President, and to carry it out to its proper end by establishing the day thus selected-the last Thursday in November-as an annual "Thanksgiving Day" for all time, while our republic shall exist. It is true that for many years the day has been thus appointed by our Presidents, with the general acquiescence of the people. But it will be surely better that what has thus come to be in part a national festival shall be so acknowledged and established by the highest legislative authority. If the day is to be properly and permanently a public holiday, such an enactment is needed, in order that public and private business may be regulated in accordance with it.

It is a holiday especially worthy of our people. All its associations and all its influences are of the best kind. It reunites families and friends. It awakens kindly and generous sentiments. It promotes peace and good-will among our mixed population. It gives a festival for the homes of all, and to the homeless it brings one day in the year of gladness and plenty. If only for the charitable feeling which it rouses towards the poor, the suffering, and the helpless, the day has a value beyond all expression.

We have two yearly holidays in our American celebrations; these are patriotic and political. Are not the sounds of war borne on the breezes of those festivals? One comes in the cold of winter; the other in the heat of summer; while the glorious autumn of the year, when blessings are gathered in, has no day of remembrance for her gifts of peace. Should not the women of America have one festival in whose rejoicings they can fully participate?

We make an appeal on behalf of the women of America, who see on Thanksgiving Day their sons and daughters reunited and their homes happy. They have deserved well of our legislators, if only for the sacrifices they have made and the substantial aid they have afforded to the noblest efforts of men. On behalf and in the service of womanhood, we beseech Congress to pass an enactment that will give to the people this Thanksgiving Holiday.

This subject has been laid before the House of Representatives, and bills in its favor passed the second reading and were referred to a committee, but the session ended before the act was reached. Should the present Congress fail to legislate favora bly before its last session closes, there is still a way opened for hope of success. We, the women of the United States, must unite wisely and patiently in a petition to the Forty-fifth Congress for this free, National Day of Thanksgiving.

THE LESSON OF THE EXHIBITION. THE Great Fair is approaching its last days, and the vast inclosure now filled with beautiful buildings, gay with flags, and noisy with the daily presence of a hundred thousand visitors, will soon be only a thing to remember. We may safely say that