The Kitchen

TO PRESERVE LARD POR SUMMER USE. It is not neeissary to galt it. I preor it pe'footly fresh, hut trind till all :he water is expelled. Cleanse your logel 1'lii'lilürn mul Kil witli the livi'l whun just wurm enuugh to run easily. When uold, .close up the muuth of the bladder und your lard will keep perl'ectly Hweet umi cleau as long as you choo8e to keep it. Tin is objectionable to keep luid in, especially if the latter is Hiiltcil, ou account of the raat A tjsekul soap. Tlio following is cominonded by those who have tried it for erubliing aud cleansiug of painted floors, washing (lishes, and othor housfthold pupuses: Take two ponnds of white olive soap and shave it in thin Hees ; add two ounoos of borax, aud two quarts of cold water ; stir all together in a stöne or earthon jar and let it stand uppn the back of the tttovo until tho mass is dissolved. A very little beat is required, as the liquid need not simuiur. When thoroughly mixed and cooled it becomes of the consisténcy of a I thick jelly, and a piece the size of a cubic inch will makö a lather for a gallon of wator. FRBSH MEAT. Meat is mnc.h better for faiuily use whon at least one week old in oold weather. The Euglish mothod for keeping beef for some time has great merit. Experts say buiig up a quarter of meat with the cut oud up, being tho reverse of th usual way, by the leg, and tho juice will all remain in the raoat and not run to the cut and dry up by evaporation. It is worth a trial and when made wiU ba continuad. BRAN MIXING8. Pour upon a quart of bran warm wa ter enougb to soak it wf 11, and to mix a batch of bread. When soaked, strain and heat tbe viscous liquid, and mix the bread with it instond of using waru water. It adds thirty per cent. of nour ishment to the bread, but the bread wil not be so white. Another mode is to pour oold water upon the bran and then heat it. The extract contains a principie found onli in the outer coatings of the bran whioh is usually lost by the first boiling of the wheat. It is a nutritious principie generally eaten only in the article called cracked wheat, which is an excellent article of food for dyspeptios. CLEANINO SII.VER. Never put a partióle of soap abou your silver if you wish it to retaiu its original lustre. Whon it wants polish ing, take a pieco of soft leather and whiting and rub hard. The proprietor of one of the oldest silver efttablishments in the city of Philadelphia say that "housekeeper8 ruin their silver bi washing it in soapsuds, as it niakes it look liko pewter." TO MEND CHINA. Take a very thick solution of gum arabic in water, and stir into it piaster of Paris until the mixture becomes o the proper consistency. Apply it with a brush to the fractured edges of the china, and stick thein together. In three days tho article cannot be brokeu in the same place. The whiteness of the cement renders it doubly valuable. OREASE UPON FLOORS. Grease can be readily drawn from an unpaiuted kitchen ttoor by putting plenty of soft soap on the grease Bpot, and rubbing a hot fl it-iron through the soap. Üne application generally sufflees; sometimes another is rcqmred, washing thoroughly afterward.