Home Helps

Perfumea oil sprinkled oo Ubrary shelvcs, such as oil oí cloves, wlll prevent mould an books. íyccrnic and rose water, mixed In the proportlonB oí one-third glycerine lo two-thirds rose water, is vcry good for the hands. An "oran-ge tea" may have orangecolored decoratíane, oranges aerved and uscd in many.waya timt may snggee themeelvee. The essence of peppermlnt will cure .■ni Inílamed eye. l'our flve drops in halí a wlaeglaae ol warm water and tlicn drop Into the eye. A warm lin ■.iil-;iii(l-in.ilk pOUltice, with a tueaping tableapoonful of pulvcrizcd thaivoal. will cure carbun 1 s. Apply warm, and when cold apply anotlier. Too acid, too sweet or too watery frui'ts are t'ho most indigestible. Berrlee, orangee and grapee are bb.e easieei oí (Ugeetloa, because therc aro im tnrh tlbcee and no excessive amount (ï julce to be ouirteracted. Oikdoth tliat lias leen iu usa and is koíim1 shoiiid be scriibbed clean, uslng as lit tli soap as will bi' neceasary for the purpose, and then varnis'.in! witli Oá'lclofh varnish, which COStfl about 50 ecní a pint. It Ib risky to attempt to decórate china ihat bas been uaed, because ií the luz has beeome permeated with greaee, iiich in course of timi' gradually happeaed, the colore cannot be succeesfully ftred. Should you desire to mak" the attempt. cloansc, the ware thoroughly first with hot water and soda. A useful novi'lty is the invalid's teacup. It con=iits of a teacup and saucer, ditffering neitber in priee nor in size from the ordinary breakfast teacup, but so made as to allow of a dcpri'ss'on in the saucer, in which is placed a sniall cube oí prepared fuel, by means of W'hich the liquid contained can be kopt hot for same time, until thc invalid is peady for it. To preserve rtnejjax for domestic purposee cork it u in glass bottles, st thi'in mi the lire with eold water and as mnch straw or hay as will prevent tliem knocking together and breaking. Wlhen the water nearly bolla, bate the pan oH the fire and teave the lottls la it for a quarter ol an hour. Vlnegai thus prepared never loses its virtue, though kepi many years or occaefflonally left iraoovered, and ta peculiarly suitable for pickles. Breakfast bonee need never be thrown away, as they will make an excellent goup. Crack the bones Ín pteoes and put them in a closely covered saucepan with just enough water to cover them; let them simmer slowly a couple of houra, then add two sliced potatoes, two carrots chopped fine and one sliced onion. II you want tomato soup, add half a dozen toniíitow peeled and sliced, or tapioca or vermicelli. Add as much water as you wiH need for the quantity of soup desired, boil for two hours, remove the bones, season and serve.