962. Signs of the Weather.

963. Dew.--If the dew lies plentifully on the grass after a fair day, it is a sign of another fair day. If not, and there is no wind, rain must follow. A red evening portends fine weather; but if the redness spread too far upwards from the horizon in the evening, and especially in the morning, it foretells wind or rain, or both.

964. Colour of Sky.--When the sky, in rainy weather, is tinged with sea green, the rain will increase; if with deep blue, it will be showery.

965. Clouds.--Previous to much rain falling, the clouds grow bigger, and increase very fast, especially before thunder. When the clouds are formed like fleeces, but dense in the middle and bright towards the edges, with the sky bright, they are signs of a frost, with hail, snow, or rain. If clouds form high in air, in thin white trains like locks of wool, they portend wind, and probably rain. When a general cloudiness covers the sky, and small black fragments of clouds fly underneath, they are a sure sign of rain, and probably will be lasting. Two currents of clouds always portend rain, and, in summer, thunder.

966. Heavenly Bodies.--A haziness in the air, which dims the sun's light, and makes the orb appear whitish, or ill-defined--or at night, if the moon and stars grow dim, and a ring encircles the former, rain will follow. If the sun's rays appear like Moses' horns--if white at setting, or shorn of his rays, or if he goes down into a bank of clouds in the horizon, bad weather is to be expected. If the moon looks pale and dim, we expect rain; if red, wind; and if of her natural colour, with a clear sky, fair weather. If the moon is rainy throughout, it will clear at the change, and, perhaps, the rain return a few days after. If fair throughout, and rain at the change, the fair weather will probably return on the fourth or fifth day.

967. Weather Precautions.--If the weather appears doubtful, always take the precaution of having an ambrella when you go out, as you thereby avoid the chance of getting wet--or encroaching under a friend's umbrella--or being under the necessity of borrowing one, which invites the trouble of returning it, and possibly puts the lender to inconvenience.

968. Leech Barometer.--Take an eight-ounce phial, and put in it three gills of water, and place in it a healthy leech, changing the water in summer once a week, and in winter once a fortnight, and it will most accurately prognosticate the weather. If the weather is to be fine, the leech lies motionless at the bottom of the glass, and coiled together in a spiral form; if rain may be expected, it will creep up to the top of its lodgings, and remain there till the weather is settled; if we are to have wind, it will move through its habitation with amazing swiftness, and seldom goes to rest till it begins to blow hard; if a remarkable storm of thunder and rain is to succeed, it will lodge for some days before almost continually out of the water, and discover great uneasiness in violent throes and convulsive-like motions; in frost as in clear summer-like weather it lies constantly at the bottom; and in snow as in rainy weather it pitches its dwelling in the very mouth of the phial. The top should be covered over with a piece of muslin.

969. The Chemical Barometer.--Take a long narrow bottle, such as an old-fashioned Eau-de-Cologne bottle, and put into it two and a half drachms of camphor, and eleven drachms of spirit of wine; when the camphor is dissolved, which it will readily do by slight agitation, add the following mixture:- Take water, nine drachms; nitrate of potash (saltpetre), thirty-eight grains; and muriate of ammonia (sal ammoniac), thirty-eight grains. Dissolve these salts in the water prior to mixing with the camphorated spirit; then shake the whole well together. Cork the bottle well, and wax the top, but afterwards make a very small aperture in the cork with a red-hot needle. The bottle may then be hung up, or placed in any stationary position. By observing the different appearances which the materials assume, as the weather changes, it becomes an excellent prognosticator of a coming storm or of fine weather.

970. Signification of Names.

971. Christian Names of Men.

Aaron, Hebrew, a mountain, or lofty.
Abel, Hebrew, vanity.
Abraham, Hebrew, the father of many.
Absalom, Hebrew, the father of peace.
Adam, Hebrew, red earth.
Adolphus, Saxon, happiness and help.
Adrian, Latin, one who helps.
Alan, Celtic, harmony; or Slavonic, a hound.
Albert, Saxon, all bright.
Alexander, Greek, a helper of men.
Alfred, Saxon, all peace.
Alonzo, form of Alphonso, q.v.
Alphonso, German, ready or willing.
Ambrose, Greek, immortal.
Amos, Hebrew, a burden.
Andrew, Greek, courageous.
Anthony, Latin, flourishing.
Archibald, German, a bold observer.
Arnold, German, a maintainer of honour.
Arthur, British, a strong man.
Augustus or Augustin, Latin, venerable, grand.
Baldwin, German, a bold winner.
Bardulph, German, a famous helper.
Barnaby, Hebrew, the son of him who made the waters to rise.
Beaumont, French, a pretty mount.
Bede, Saxon, prayer.
Benjamin, Hebrew, the son of a right hand.
Bennet, Latin, blessed.
Bernard, German, bear's heart.
Bertram, German, fair, illustrious.
Bertrand, German, bright raven.
Boniface, Latin, a well-doer.
Brian, French, having a thundering voice.
Cadwallader, British, valiant in war.
Cæsar, Latin, adorned with hair.
Caleb, Hebrew, a dog.
Cecil, Latin, dim-sighted.
Charles, German, noble-spirited.
Christopher, Greek, bearing Christ.
Clement, Latin, mild-tempered.
Conrad, German, able counsel.
Constantine, Latin, resolute.
Cornelius, Latin, meaning uncertain.
Crispin, Latin, having curled locks.
Cuthbert, Saxon, known famously.
Dan, Hebrew, judgment.
Daniel, Hebrew, God is judge.
David, Hebrew, well-beloved.
Denis, Greek, belonging to the god of wine.
Douglas, Gaelic, dark grey.
Duncan, Saxon, brown chief.
Dunstan, Saxon, most high.
Edgar, Saxon, happy honour.
Edmund, Saxon, happy peace.
Edward, Saxon, happy keeper.
Edwin, Saxon, happy conqueror.
Egbert, Saxon, ever bright.
Elijah, Hebrew, God the Lord.
Elisha, Hebrew, the salvation of God.
Emmanuel, Hebrew, God with us.
Enoch, Hebrew, dedicated.
Ephraim, Hebrew, fruitful.
Erasmus, Greek, lovely, worthy to be loved.
Ernest, Greek, earnest, serious.
Esau, Hebrew, hairy.
Eugene, Greek, nobly descended.
Eustace, Greek, standing firm.
Evan, or Ivan, British, the same as John.
Everard, German, well reported.
Ezekiel, Hebrew, the strength of God.
Felix, Latin, happy.
Ferdinand, German, pure peace.
Fergus, Saxon, manly strength.
Francis, German, free.
Frederic, German, rich peace.
Gabriel, Hebrew, the strength of God.
Geoffrey, German, joyful.
Geogre, Greek, a husbandman.
Gerard, Saxon, all towardliness.
Gideon, Hebrew, a breaker.
Gilbert, Saxon, bright as gold.
Giles, Greek, a little goat.
Godard, German, a godly disposition.
Godfrey, German, God's peace.
Godwin, German, victorious in God.
Griffith, British, having great faith.
Guy, French, a leader.
Hannibal, Punic, a gracious lord.
Harold, Saxon, a champion.
Hector, Greek, a stout defender.
Henry, German, a rich lord.
Herbert, German, a bright lord.
Hercules, Greek, the glory of Hera, or Juno.
Hezekiah, Hebrew, cleaving to the Lord.
Horace, Latin, meaning uncertain.
Horatio, Italian, worthy to be beheld.
Howel, British, sound or whole.
Hubert, German, a bright colour.
Hugh, Dutch, high, lofty.
Humphrey, German, domestic peace.
Ignatius, Latin, fiery.
Ingram, German, of angelic purity.
Isaac, Hebrew, laughter.
Jabez, Hebrew, one who causes pain.
Jacob, Hebrew, a supplanter.
James or Jacques, beguiling.
Joab, Hebrew, fatherhood.
Job, Hebrew, sorrowing.
Joel, Hebrew, acquiescing.
John, Hebrew, the grace of the Lord.
Jonah, Hebrew, a dove.
Jonathan, Hebrew, the gift of the Lord.
Joscelin, German, just.
Joseph, Hebrew, addition.
Joshua, Hebrew, a Saviour.
Josiah or Josais, Hebrew, the fire of the Lord.
Julius, Latin, soft-haired.
Lambert, Saxon, a fair lamb.
Lancelot, Spanish, a little lance.
Laurence, Latin, crowned with laurels.
Lazarus, Hebrew, destitute of help.
Leonard, German, like a lion.
Leopold, German, defending the people.
Lewis or Louis, French, the defender of the people.
Lionel, Latin, a little lion.
Llewellin, British, like a lion.
Llewellyn, Celtic, lightning.
Lucius, Lain, shining.
Luke, Greek, a wood or grove.
Manfred, German, great peace.
Mark, Latin, a hammer.
Martin, Latin, martial.
Matthew, Hebrew, a gift or present.
Maurice, Latin, sprung of a Moor.
Meredith, British, the roaring of the sea.
Michael, Hebrew, who is like God?
Morgan, British, a mariner.
Moses, Hebrew, drawn out.
Nathaniel, Hebrew, the gift of God.
Neal, French, somewhat black.
Nicholas, Greek, victorious over the people.
Noel, French, belonging to one's nativity.
Norman, French, one born in Normandy.
Obadiah, Habrew, the servant of the Lord.
Oliver, Latin, an olive.
Orlando, Italian, counsel for the land.
Orson, Latin, a bear.
Osmund, Saxon, house peace.
Oswald, Saxon, ruler of a house.
Owen, British, well-descended.
Patrick, Latin, a nobleman.
Paul, Latin, small, little.
Paulinus, Latin, little Paul.
Percival, French, a place in France.
Percy, English, adaptation of "pierce eye."
Peregrine, Latin, outlandish.
Peter, Greek, a rock or stone.
Philip, Greek, a lover of horses.
Phineas, Hebrew, of bold countenance.
Ralph, contracted from Randolph, or
Randal, or Ranulph, Saxon, pure help.
Raymond, German, quiet peace.
Reuben, Hebrew, the son of vision.
Reynold, German, a lover of purity.
Richard, Saxon, powerful.
Robert, German, famous in counsel.
Roderick, German, rich in fame.
Roger, German, strong counsel.
Roland or Rowland, German, counsel for the land.
Rollo, form of Roland, q.v.
Rufus, Latin, reddish.
Samson, Hebrew, a little son.
Samuel, Hebrew, heard by God.
Saul, Hebrew, desired.
Sebastian, Greek, to be reverenced.
Seth, Hebrew, appointed.
Silas, Latin, sylvan or living in the woods.
Simeon, Hebrew, hearing.
Simon, Hebrew, obedient.
Solomon, Hebrew, peaceable.
Stephen, Greek, a crown or garland.
Swithin, Saxon, very high.
Theobald, Saxon, bold over the people.
Theodore, Greek, the gift of God.
Theodosius, Greek, given of God.
Theophilus, Greek, a lover of God.
Thomas, Hebrew, a twin.
Timothy, Greek, a fearer of God.
Titus, Greek, meaning uncertain.
Toby, or Tobias, Hebrew, the goodness of the Lord.
Valentine, Latin, powerful.
Victor, Latin, conqueror.
Vincent, Latin, conquering.
Vivian, Latin, living.
Walter, German, a conqueror.
Walwin, German, a conqueror.
Wilfred, Saxon, bold and peaceful.
William, German, defending many.
Zaccheus, Syriac, innocent.
Zachary, Hebrew, remembering the Lord.
Zebedee, Syriac, having an inherirance.
Zechariah, Hebrew, remembered of the Lord.
Zedekiah, Hebrew, the justice of the Lord.

972. Christian Names of Women.

Ada, German, same as Edith, q.v.
Adela, German, same as Adeline, q.v.
Adelaide, German, same as Adeline, q.v.
Adeline, German, a princess.
Agatha, German, good.
Agnes, German, chaste.
Alethea, Greek, the truth.
Althea, Greek, hunting.
Alice, Alicia, German, noble.
Alma, Latin, benignant.
Amabel, Latin, loveable.
Amy, Amelia, French, a beloved.
Angelina, Greek, lovely, angelic.
Anna, or Anne, Hebrew, gracious.
Arabella, Latin, a fair altar.
Aureola, Latin, like gold.
Aurora, Latin, morning brightness.
Barbara, Latin, foreign or strange.
Beatrice, Latin, making happy.
Bella, Italian, beautiful.
Benedicta, Latin, blessed.
Bernice, Greek, bringing victory.
Bertha, Greek, bright or famous.
Bessie, short form of Elizabeth, q.v.
Caroline, feminine of Carolus, the Latin of Charles, noble-spirited.
Cassandra, Greek, a reformer of men.
Catherine, Greek, pure or clean.
Cecilia, Latin, from Cecil.
Charity, Greek, love, bounty.
Charlotte, French, all noble.
Chloe, Greek, a green herb.
Christiana, Greek, belonging to Christ.
Cicely, a corruption of Cecilia, q.v.
Clara, Latin, clear or bright.
Clarissa, Latin, clear or bright.
Constance, Latin, constant.
Dagmar, German, joy of the Danes.
Deborah, Hebrew, a bee.
Diana, Greek, Jupiter's daughter.
Dorcas, Greek, a wild roe.
Dorothea or Dorothy, Greek, the gift of God.
Edith, Saxon, happiness.
Eleanor, Saxon, all fruitful.
Eliza, Elizabeth, Hebrew, the oath of God.
Ellen, another form of Helen, q.v.
Emily, corrupted from Amelia.
Emma, German, a nurse.
Ester, Hester, Hebrew, secret.
Eudoia, Greek, prospering in the way.
Eudora, Greek, good gift.
Eudosia, Greek, good gift or well given.
Eugenia, French, well-born.
Eunice, Greek, fair victory.
Eva or Eve, Hebrew, causing life.
Fanny, diminutive of Frances, q.v.
Fenella, Greek, bright to look on.
Flora, Latin, flowers.
Florence, Latin, blooming, flourishing.
Frances, German, free.
Gertrude, German, all truth.
Grace, Latin, favour.
Hagar, Hebrew, a stranger.
Hadassah, Hebrew, form of Esther, q.v.
Hannah, Hebrew, gracious.
Harriet, German, head of the house.
Helen or Helena, Greek, alluring.
Henrietta, fem. and dim. of Henry, q.v.
Hephzibah, Hebrew, my delight is in her.
Hilda, German, warrior maiden.
Honora, Latin, honourable.
Huldah, Hebrew, a weazel.
Isabella, Spanish, fair Eliza.
Jane or Jeanne, feminine of John, q.v.
Janet, Jeannette, little Jane.
Jemima, Hebrew, a dove.
Joan, Hebrew, fem. of John, q.v.
Joyce, French, pleasant.
Judith, Hebrew, praising.
Julia, Juliana, feminine of Julius, q.v.
Katharine, form of Catherine, q.v.
Keturah, Hebrew, incense.
Keziah, Hebrew, cassia.
Laura, Latin, a laurel.
Lavinia, Latin, of Latium.
Letitia, Latin, joy of gladness.
Lilian, Lily, Latin, a lily.
Lois, Greek, better.
Louisa, German, fem. of Louis, q.v.
Lucretia, Latin, a chaste Roman lady.
Lucy, Latin, feminine of Lucius.
Lydia, Greek, descended from Lud.
Mabel, Latin, lovely or loveable.
Madeline, form of Magdalen, q.v.
Magdalen, Syriac, magnificent.
Margaret, Greek, a pearl.
Maria, Marie, forms of Mary, q.v.
Martha, Hebrew, bitterness.
Mary, Hebrew, bitter.
Matilda, German, a lady of honour.
Maud, German, form of Matilda, q.v.
May, Latin, month of May, or dim. of Mary, q.v.
Mercy, English, compassion.
Mildred, Saxon, speaking mild.
Minnie, dim. of Margaret, q.v.
Naomi, Hebrew, alluring.
Nest, British, the same as Agnes.
Nicola, Greek, feminine of Nicolas.
Olive, Olivia, Latin, an olive.
Olympic, Greek, heavenly.
Ophelia, Greek, a serpent.
Parnell, or Petronilla, little Peter.
Patience, Latin, bearing patiently.
Paulina, Latin, feminine of Paulinus.
Penelope, Greek, a weaver.
Persis, Greek, destroying.
Philadelphia, Greek, brotherly love.
Philippa, Greek, feminine of Philip.
Ph�be, Greek, the light of life.
Phyllis, Greek, a green bough.
Polly, variation of Molly, dim. of Mary, q.v.
Priscilla, Latin, somewhat old.
Prudence, Latin, discretion.
Psyche, Greek, the soul.
Rachel, Hebrew, a lamb.
Rebecca, Hebrew, fat or plump.
Rhoda, Greek, a rose.
Rosa or Rose, Latin, a rose.
Rosalie or Rosaline, Latin, little rose.
Rosalind, Latin, beautiful as a rose.
Rosabella, Italian, a fair rose.
Rosamond, Saxon, rose of peace.
Roxana, Persian, dawn of day.
Ruth, Hebrew, trembling, or beauty.
Sabina, Latin, sprung from the Sabines.
Salome, Hebrew, perfect.
Sapphira, Greek, like a sapphire stone.
Sarah, Hebrew, a princess.
Selina, Greek, the moon.
Sibylla, Greek, the counsel of God.
Sophia, Greek, wisdom.
Sophronia, Greek, of a sound mind.
Susan, Susanna, Hebrew, a lily.
Tabitha, Syriac, a roe.
Temperance, Latin, moderation.
Theodosia, Greek, given by God.
Tryphena, Greek, delicate.
Tryphosa, Greek, delicious.
Victoria, Latin, victory.
Vida, Erse, feminine of David.
Ursula, Latin, a she bear.
Walburga, Saxon, gracious
Winifred, Saxon, winning peace.
Zenobia, Greek, the life of Jupiter.

973. Hints on the Barometer.

974. Why does a Barometer indicate the Pressure of the Atmosphere? Because it consists of a tube containing quicksilver, closed at one end and open at the other, so that the pressure of air upon the open end balances the weight of the column of mercury (quicksilver); and when the pressure of the air upon the open surface of the mercury increases or decreases, the mercury rises or falls in response thereto.

975. Why is a Barometer called also a "Weather Glass"? Because changes in the weather are generally preceded by alterations in the atmospheric pressure. But we cannot perceive those changes as they gradually occur; the alteration in the height of the column of mercury, therefore, enables us to know that atmospheric changes are taking place, and by observation we are enabled to determine certain rules by which the state of the weather may be foretold with considerable probability.

976. Why does the Hand of the Weather Dial change its Position when the Column of Mercury rises or falls? Because a weight which floats upon the open surface of the mercury is attached to a string, having a nearly equal weight at the other extremity; the string is laid over a revolving pivot, to which the hand is fixed, and the friction of the string turns the hand as the mercury rises or falls.

977. Why does Tapping the Face of the Barometer sometimes cause the Hand to Move? Because the weight on the surface of the mercury frequently leans against the side of the tube, and does not move freely. And, also, the mercury clings to the sides of the tube by capillary attraction; therefore, tapping on the face of the barometer sets the weight free, and overcomes the attraction which impedes the rise or fall of the mercury.

978. Why does the Fall of the Barometer denote the Approach of Rain? Because it shows that as the air cannot support the full weight of the column of mercury, the atmosphere must be thin with watery vapours.

979. Why does the Rise of the Barometer denote the Approach of Fine Weather? Because the external air, becoming dense, and free from highly elastic vapours, presses with increased force upon the mercury upon which the weight floats; that weight, therefore, sinks in the short tube as the mercury rises in the long one, and in sinking, turns the hand to Change, Fair, &c.

980. When does the Barometer stand highest? When there is a duration of frost, or when north-easterly winds prevail.

981. Why does the Barometer stand highest at these Times? Because the atmosphere is exceedingly dry and dense, and fully balances the weight of the column of mercury.

982. When does the Barometer stand lowest? When a thaw follows a long frost, or when south-west winds prevail.

983. Why does the Barometer stand lowest at these Times? Because much moisture exists in the air, by which it is rendered less dense and heavy. [From "The Reason Why--General Science, containing 1,400 Reasons for things generally believed but imperfectly understood." London: Houlston and Sons.]

984. Cheap Fuel.--One bushel of small coal or sawdust, or both mixed together, two bushels of sand, one bushel and a half of clay. Let these be mixed together with common water, like ordinary mortar; the more they are stirred and mixed together, the better; then make them into balls, or, with a small mould, in the shape of bricks, pile them in a dry place, and use when hard and sufficiently dry. A fire cannot be lighted with them, but when the fire is lighted, put two or three on behind with some coals in front, and the fire will be found to last longer than if made up in the ordinary way.

985. Economy of Fuel.--There is no part of domestic economy which everybody professes to understand better than the management of a fire, and yet there is no branch in the household arrangement where there is a greater proportional and unnecessary waste than arises from ignorance and mismanagement in this article.

986. The Use of the Poker should be confined to two particular points--the opening of a dying fire, so as to admit the free passage of air into it, and sometimes, but not always, through it; or else, drawing together the remains of a half-burned fire, so as to concentrate the heat, whilst the parts still ignited are opened to the atmosphere.

987. When using a pair of Bellows to a fire only partially ignited, or partially extinguished, blow, at first, not into the part that is still alight, but into the dead coals close to it, so that the air may partly extend to the burning coal.

988. After a few Blasts blow into the burning fuel, directing the stream partly towards teh dead coal, when it will be found that the ignition will extend much more rapidly than under the common method of blowing furiously into the flame at random.

989. If the Consumer, instead of ordering a large supply of coals at once, will at first content himself with a sample, he may with very little trouble ascertain who will deal fairly with him; and, if he wisely pays ready money, he will be independent of his coal merchant; a situation which few families, even in genteel life, can boast of.

990. To deal for ready money only in all the departments of domestic arrangement, is the truest economy. This truth cannot be repeated too often.

991. Ready Money will always command the best and cheapest of every article of consumption, if expended with judgment; and the dealer, who intends to act fairly, will always prefer it.

992. Trust not him who seems more anxious to give credit than to receive cash.

993. The former hopes to secure custom by having a hold upon you in his books, and continues always to make up for his advance, either by an advanced price, or an inferior article, whilst the latter knows that your custom can only be secured by fair dealing.

994. There is, likewise, Another Consideration, as far as economy is concerned, which is not only to buy with ready money, but to buy at proper seasons; for there is with every article a cheap season and a dear one; and with none more than coals, insomuch that the master of a family who fills his coal cellar in the middle of the summer, rather than the beginning of the winter, will find it filled at far less expense than it would otherwise cost him.

995. It is now necessary to remind our readers that chimneys often smoke, and that coals are often wasted by throwing too much fuel at once upon a fire.

996. To prove this it is only necessary to remove the superfluous coal from the top of the grate, when the smoking instantly ceases; as to the waste, that evidently proceeds from the injudicious use of the poker, which not only throws a great portion of the small coals among the cinders, but often extinguishes the fire it was meant to foster.

997. The "Parson's" or Front Fire Grate.--The construction of most of the grates of the present day tends very much to a great consumption of fuel without a proportionate increase in the heat of the room. The "Parson's" grate was suggested by the late Mr. Mechi, of Tiptree Hall, Kelvedon, Essex, in order to obtain increased heat from less fuel. Speaking of this grate, Mr. Mechi says:- "The tested gain by the use of this grate is an increase of 15 degrees of temperature, with a saving of one-third in fuel. I believe that there are several millions of grates on the wrong principle, hurrying the heat up the chimney instead of into the room, and thus causing an in-draught of cold air. This is especially the case with strong drawing registers. No part of a grate should be of iron, except the thin front bars; for iron is a conductor away of heat, but fire-bricks are not so." The principle of the grate is thus explained by a writer in The Field, who says: "If any of your readers are troubled with smoky fires and cold rooms, allow me to recommend them to follow Mr. Mechi's plan, as I have done. Remove the front and bottom bars from any ordinary grate; then lay on the hearth, under where the bars were, a large fire tile, three inches thick, cut to fit properly, and projecting about an inch further out than the old upright bars. Then get made by the blacksmith a straight hurdle, twelve inches deep, having ten bars, to fit into the slots which held the old bars, and allow it to take its bearing upon the projecting fire-brick. The bars should be round, of five-eighth inch rod, excepting the top and bottom, which are better flat, about 1¼ in. broad. My dining-room grate was thus altered at a total cost of eighteen shillings two years ago, the result being that a smoky chimney is cured, and that the room is always at a really comfortable temperature, with a smaller consumption of coal than before. The whole of the radiation is into the room, with perfect slow combustion."

998. Whenever Oil, whether animal, vegetable, or mineral, is used for the purpose of artificial light, it should be kept free from all exposure to atmospheric air; as it is apt to absorb considerable quantities of oxygen. If animal oil is very coarse or tenacious, a very small quantity of oil of turpentine may be added.

999. Candles improve by keeping a few months. If wax candles become discoloured or soiled, they may be restored by rubbing them over with a clean flannel slightly dipped in spirits of wine.

1000. In Lighting Candles always hold the match to the side of the wick, and not over the top of it, as is generally done.

1001. Night Lights.--Field's and Child's night lights are generally known and are easily obtainable. But under circumstances where they cannot be procured, the waste of candles may be thus applied. Make a fine cotton, and wax it with white wax. Then cut into the requisite lengths. Melt the grease and pour into pill boxes, previously either fixing the cotton in the centre, or dropping it in just before the grease sets. If a little white wax be melted with the grease, all the better. In this manner, the ends and drippings of candles may be used up. When set to burn, place in a saucer, with sufficient water to rise to the extent of a 16th of an inch around the base of the night light.

1002. Revolving Ovens.--These ovens may be easily made by any tin-man. They are not now manufactured for sale, which is to be regretted, on account of their obvious utility. When suspended in front of any ordinary fire by means of a bottle-jack or a common worsted string, the Revolving Oven will bake bread, cakes, pies, &c., in a much more equal and perfect manner than either a side oven, or an American oven, without depriving the room of the heat and comfort of the fire. Before an ordinary fire, in any room in the house, it will bake a four-pound loaf in an hour and twenty minutes. It also bakes pastry remarkably well, and all the care it requires is merely to give it a look now and then to see that it keeps turning. The bottom of the oven is made in the form of two saucers, the lower one of which is inverted, while the other stands on it in the ordinary position. A rim, from 1 in. to 2 in. in height, is fixed round the edge of the upper saucer, but a little within it, and over this rim fits a cylinder with a top, slightly domed, which also resembles a saucer turned upside-down. In the centre of the top is a circular ventilator, through which steam, generated in baking, can escape, and the ventilator is covered by a domed placte, as large as the top of the oven. This acts as a radiator to reflect heat on the top of the oven, and is furnished with a knob, by which the cylinder that covers teh article to be baked may be removed, in order to view the progress of the baking. Two strong wires project from the bottom on either side, terminating in loops or eyes for the reception of the hooks of a handle, by which the entire apparatus may be suspended in front of the fire. [An illustration of this oven is given in the "Dictionary of Daily Wants," under the word "Oven." This work is published by Messrs. Houlston and Sons, Paternoster square, E.C.]

1003. Yeast.--Boil, say on Monday morning, two ounces of the best hops in four quarts of water for half an hour; strain it, and let the liquor cool to new-milk warmth; then put in a small handful of salt, and half a pound of sugar; beat up one pound of the best flour with some of the liquor, and then mix well all together. On Wednesday add three pounds of potatoes, boiled, and then mashed, to stand till Thursday; the strain it and put it into bottles, and it is ready for use. It must be stirred frequently wile it is making, and kept near the fire. Before using, shake the bottle up well. It will keep in a cool place for two months, and is best at the latter part of the time. This yeast ferments spontaneously, not requiring the aid of other yeast; and if care be taken to let it ferment well in the earthen bowl in which it is made, you may cork it up tight when bottled. The quantity above given will fill four seltzer-water bottles.

1004. Yeast.--The following is an excellent recipe for making yeast:- For 14 lbs. of flour (but a greater quantity does not require so much in proportion),--into two quarts of wate put a quarter of an ounce of hops, two potatoes sliced, and a tablespoonful of malt or sugar; boil for twenty minutes, strain through a sieve, let the liquor stand till new-milk warm, then add the quickening; let it stand in a large jar or jug till sufficiently risen; first put into an earthen bottle from a pint to two quarts of the yeast, according to the size of the baking, for a future quickening. Let it stand uncorked an hour or two, and put into a cool place till wanted for a fresh making. Put the remainder of it, and two quarts of warm water, to half or more of the flour; stir well, let it stand to rise, knead up with the rest of the flour, put it into or upon tins, and let it stand to rise. Then bake in a moderately quick oven. For a first quickening a little German yeast will do.

1005. Economical Yeast.--Boil one pound of good flour, a quarter of a pound of brown sugar, and a little salt, in two gallons of water, for one hour. When milk-warm, bottle it, and cork it close. It will be fit for use in twenty-four hours. One pint of this yeast will make eighteen pounds of bread.

1006. Pure and Cheap Bread.--Whole meal bread may be made by any one who possesses a small hand mill that will grind about twenty pounds of wheat at a time. This bread is far more nutritious than ordinary bread made from flour from which the bran has been entirely separated. The meal thus obtained may be used for puddings, &c. There are mills which grind and dress the wheat at one operation. Such mills may be obtained at any ironmonger's. The saving in the cost of bread amounts to nearly one-third, which would soon cover the cost of the mill, and effect a most important saving, besides promoting health, by avoiding the evil effects of adulterated flour.

1007. Home-made Bread.--To one quartern of flour (three pounds and a half), add a dessertspoonful of salt, and mix them well; mix about two tablespoonfuls of good fresh yeast with half a pint of water a little warm, but not hot; make a hole with your hand in the middle of the flour, but not quite touching the bottom of the pan; pour the water and yeast into this hole, and stir it with a spoon till you have made a thin batter; sprinkle this over with flour, cover the pan over with a dry cloth, and let it stand in a warm room for an hour; not near the fire, except in cold weather, and then not too close; then add a pint of water a little warm, and knead the whole well together, till the dough comes clean through the hand (some flour will require a little more water; but in this, experience must be your guide); let it stand again for about a quarter of an hour, and then bake at pleasure.

1008. Indian Corn Flour and Wheaten Bread.--The peculiarity of this bread consists in its being composed in part of Indian corn flour, which will be seen by the following analysis by the late Professor Johnston, to be much richer in gluten and fatty matter than the flour of wheat, to which circumstance it owes its highly nutritive character:-

<table cols=3><tr><td><td>English Fine Wheaten Flour.<td>Indian Corn Flour</tr>

<tr><td>Water<td>16<td>14</tr><tr><td>Gluten<td>10<td>12</tr>

<tr><td>Fat<td>2<td>8</tr><tr><td>Starch, &c.<td>72<td>66</tr><tr><td><td>100<td>100</tr>

Take of Indian corn flour seven pounds, pour upon it four quarts of boiling water, stirring it all the time; let it stand till about new-milk warm, then mix it with fourteen pounds of fine wheaten flour, to which a quarter of a pound of salt has been previously added. Make a depression on the surface of this mixture, and pour into it two quarts of yeast, which should be thickened to the consistence of cream with some of the flour; let it stand all night; on the following morning the whole should be well kneaded, and allowed to stand for three hours; then divide it into loaves, which are better baked in tins, in which they should stand for half an hour, then bake. Thirty-two pounds of wholesome, nutritive, and very agreeable bread will be the result. It is of importance that the flour of Indian corn should be procured, as Indian corn meal is that which is commonly met with at the shops, and the coarseness of the husk in the meal might to some persons be prejudicial.

1009. To make Bread with German Yeast.--To one quartern of flour add a dessertspoonful of salt as before; dissolve one ounce of dried German yeast in about three tablespoonfuls of cold water, add to this one pint and a half of water a little warm, and pour the whole into the flour; knead it well immediately, and let it stand as before directed for one hour; then bake at pleasure. It will not hurt if you make up a peck of flour at once, and bake three or four loaves in succession, provided you do not keep the dough too warm. German yeast may be obtained at almost any corn-chandler's in the metropolis and suburbs. In winter it will keep good for a week in a dry place, and in summer it should be kept in cold water, and the water changed every day. Wheat meal requires a little more yeast than fine flour, or a longer time to stand in the dough for rising.

1010. Unfermented Bread.--Three pounds wheat meal, or four pounds of white flour, two heaped tablespoonfuls of baking powder, a tablespoonful of salt, and about two and a half pints of lukewarm water, or just sufficient to bring the flour to a proper consistence for bread-making; water about a quart. The way of making is as follows:- First mix the baking powder, the salt, and about three fourths of the flour well together by rubbing in a pan; then pour the water over the flour, and mix well by stirring. Then add most of the remainder of the flour, and work up the dough with the hand to the required consistence, which is indicated by the smoothness of the dough, and its not sticking to the hands or sides of the pan when kneaded. The rest of the flour must then be added to stiffen the dough, which may then be placee in tins or formed by the hand into any shape that may be preferred and placed on flat tins for baking. The tins should be well floured. Put the loaves at once into a well-heated oven. After they have been in the oven about a quarter of an hour open the ventilator to slacken the heat and allow the steam to escape. In an hour the process of baking will be completed. Bread made in this way keeps moist longer than bread made with yeast, and is far more sweet and digestible. This is especially recommended to persons who suffer from indigestion, who will find the brown bread invaluable.

1011. Baking Powders and Egg Powders.--These useful preparations are now much used in making bread and pastry of all kinds, and have the merit of being both cheap and wholesome. They may be procured of all grocers and oilmen. The basis of all baking powders consists of carbonate of soda and tartaric acid or cream of tartar, and egg powders are made of the same materials, with a little harmless colouring matter such as turmeric. By the action of these substances, carbonic acid is generated in the dough, which causes it to rise in the same manner as the so-called "aërated bread" made on Dr. Daughlish's system, by which carbonic acid is forced into the dough before baking.

1012. How to Use Baking Powder, &c.--Baking powder may be used instead of yeast in making all kinds of bread, cake, teacakes, &c., and for biscuits and pastry, either without or in combination with butter, suet, &c. Bread, &c., made with baking powder is never placed before the fire to rise as when made with yeast, but the dough may be shaped and put into the oven as soon as it is made. The chief points to bear in remembrance are that in making bread two teaspoonfuls of baking powder should be used to every pound of flour, but for pastry, cakes, buns, &c., three teaspoonfuls should be used. The ingredients should always be thoroughly incorporated by mixing; the tins on which or in which the dough is placed to bake should be well floured, and not greased; and the oven should always be very hot, so that the baking may be effected as rapidly as possible.

1013. Bread (Cheap and Excellent).--Simmer slowly, over a gentle fire, a pound of rice in three quarts of water, till the rice has become perfectly soft, and the water is either evaporated or imbibed by the rice: let it become cool, but not cold, and mix it completely with four pounds of flour; add to it some salt, and about four tablespoonfuls of yeast. Knead it very thoroughly, for on this depends whether or not your good materials produce a superior article. Next let it rise well before the fire, make it up into loaves with a little of the flour--which, for that purpose, you must reserve from your four pounds--and bake it rather long. This is an exceedingly good and cheap bread.

1014. Economical and Nourishing Bread.--Suffer the miller to remove from the flour only the coarse flake bran. Of this bran, boil five or six pounds in four and a half gallons of water; when the goodness is extracted from the bran,--during which time the liquor will waste half or three-quarters of a gallon,--strain it and let it cool. When it has cooled down to the temperature of new milk, mix it with fifty-six pounds of flour, and as much salt and yeast as would be used for other bread; knead it exceedingly well; let it rise before the fire, and bake it in small loaves: small loaves are preferable to large ones, because they take the heat more equally. There are two advantages in making bread with bran water instead of plain water; the one being that there is considerable nourishment in bran, which is thus extracted and added to the bread; the other, that flour imbibes much more of bran water than it does of plain water; so much more, as to give in the bread produced almost a fifth in weight more than the quantity of flour made up with plain water would have done. These are important considerations to the poor. Fifty-six pounds of flour, made with plain water, would produce sixty-nine and a half pounds of bread; made with bran water, it will produce eighty-tree and a half pounds.

1015. A great increase on Home-made Bread, even equal to one-fifth, may be produced by using bran water for kneading the dough. The proportion is three pounds of bran for every twenty-eight pounds of flour, to be boiled for an hour, and then strained through a hair sieve.

1016. Rye and Wheat Flour, in equal quantities, make an excellent and economical bread.

1017. Potatoes in Bread.--Place in a large dish fifteen pounds of flour near the fire to warm; take five pounds of good potatoes, those of a mealy kind being preferable, peel and boil them as if for the table, mash them fine, and then mix with them as much cold water as will allow all except small lumps to pass through a coarse sieve into the flour, which will now be ready to receive them; add yeast, &c., and mix for bread in the usual way. This plan has been followed for many years: finding that bread made according to it is much superior to that made of flour only, and on this ground alone we recommend its adoption; but in addition to this, taking the high price of flour, and moderately low price of potatoes, here is a saving of over twenty per cent., which is surely an object worth attending to by those of limited means.

1018. Use of Lime Water in making Bread.--It has lately been found that water saturated with lime produces in bread the same whiteness, softness, and capacity of retaining moisture, as results from the use of alum; while the former removes all acidity from the dough, and supplies an ingredient needed in the structure of the bones, but which is deficient in the cerealia. The best proportion to use is, five pounds of water saturated with lime, to every nineteen pounds of flour. No change is required in the process of baking. The lime most effectually coagulates the gluten, and the bread weighs well; bakers must therefore approve of its introduction, which is not injurious to the system, like alum, &c.,

1019. Rice Bread.--Take one pound and a half of rice, and boil it gently over a slow fire in three quarts of water about five hours, stirring it, and afterwards beating it up into a smooth paste. Mix this, while warm, into two gallons or four pounds of flour, adding at the same time the usual quantity of yeast. Allow the dough to work a certain time near the fire, after which divide it into loaves, and it will be found, when baked, to produce twenty-eight or thirty pounds of excellent white bread.

1020. Apple Bread.--A very light, pleasant bread is made in France by a mixture of apples and flour, in the proportion of one of the former to two of the latter. The usual quantity of yeast is employed, as in making common bread, and is beaten with flour and warm pulp of the apples after they have boiled, and the dough is then considered as set; it is then put in a proper vessel, and allowed to rise for eight or twelve hours, and then baked in long loaves. Very little water is requisite: none, generally, if the apples are very fresh.

1021. Pulled Bread.--Take from the oven an ordinary load when it is about half baked, and with the fingers, while the bread is yet hot, dexterously pull the half-set dough into pieces of irregular shape, about the size of an egg. Don't attempt to smooth or flatten them--the rougher their shapes the better. Set upon tins, place in a very slow oven, and bake to a rich brown. This forms a deliciously crisp crust for cheese. If you do not bake at home, your baker will prepare it for you, if ordered. Pulled bread may be made in the revolving ovens. It is very nice with wine instead of biscuits.

1022. French Bread and Rolls.--Take a pint and a half of milk; make it quite warm; half a pint of small- beer yeast; add sufficient flour to make it as thick as batter; put it into a pan; cover it over, and keep it warm: when it has risen as high as it will, add a quarter of a pint of warm water, and half an ounce of salt,--mix them well together,--rub into a little flour two ounces of butter; then make your dough, not quite so stiff as for your bread; let it stand for three-quarters of an hour, and it will be ready to make into rolls, &c. :- let them stand till they have risen, and bake them in a quick oven.

1023. Rolls.--Mix the salt with the flour. Make a deep hole in the middle. Stir the warm water into the yeast, and pour it into the hole in the flour. Stir it with a spoon just enough to make a thin batter, and sprinkle some flour over the top. Cover the pan, and set it in a warm place for several hours. When it is light, add half a pint more of lukewarm water, and make it, with a little more flour, into a dough. Knead it very well for ten minutes. Then divide it into small pieces, and knead each separately. Make them into round cakes or rolls. Cover them, and set them to rise about an hour and a half. Bake them, and, when done, let them remain in the oven, without the lid, for about ten minutes.

1024. Sally Lunn Tea Cakes.--Take one pint of milk quite warm, a quarter of a pint of thick small-beer yeast; put them into a pan with flour sufficient to make it as thick as batter.--cover it over, and let it stand till it has risen as high as it will, i.e., about two hours: add two ounces of lump sugar, dissolved in quarter of a pint of warm milk, a quarter of a pound of butter rubbed into the flour very fine,--then make the dough the same as for French rols, &c.; let it stand half an hour; then make up the cakes, and put them on tins:- when they have stood to rise, bake them in a quick oven. Care should be taken never to mix the yeast with water or milk too hot or too cold, as either extreme will destroy the fermentation. In summer it should be lukewarm,--in winter a little warmer,--and in very cold weather, warmer still. When it has first risen, if you are not prepared, it will not harm if it stand an hour.