class="chapter">25. Cement for Alabaster,
26. To extract fruit Stains,
27. To extract Spots of paint from Silk, Woolen and Cotton Goods,
28. To remove black stains on Scarlet Merinos or Broadcloths,
29. To remove grease spots from Paper, Silk or Woolen,
30. To extract stains from white Cotton goods and Colored Silks,
31. Rules for washing Calicoes,
32. Rules for washing Silks,
33. Rules for washing woolens,
34. Rules for washing white Cotton Clothes,
35. To clean silk and woolen Shawls,
36. To clean Silk Stockings,
37. To clean Carpets,
38. To clean feather Beds and Mattresses,
39. To clean Light Kid Gloves,
40. To remove Ink or grease spots from Floors,
41. To clean Mahogany and Marble Furniture,
42. To clean stone hearths and stoves,

PRACTICAL COOKERY.

1. Meat.

To be in perfection meat should be kept several days, when the weather will admit of it. Beef and mutton should be kept at least a week in cold weather, and poultry three or four days. In summer meat should be kept in a cool airy place, away from the flies, and if there is any danger of its spoiling sprinkle a little salt over it. When meat is frozen it should be put in cold water and remain in it till the frost is entirely out, if there is any frost in it when put to the fire, it will be impossible to cook it well. Fresh meat should not be put into the pot until the water boils. When meat is too salt, soak it in lukewarm water for several hours, change the water before boiling it. Meat should boil gently with just water enough to cover it, and the side that is to go up on the table should be put down in the pot, as the scum that rises makes the meat look dark, it should be taken off as soon as it rises. The liquor in which all kinds of fresh meat is boiled, makes good soup.

2. Roast Beef.

The tender loin and first and second cuts of the rack are the best roasting pieces, the third and fourth cuts are good. The lower part of a rack of beef should be cut off as it prevents the meat from roasting thoroughly. When the beef is put to the fire to roast a little salt should be sprinkled on it, and the bony side turned towards the fire, when the ribs get well heated through, turn the meat, put it to a brisk fire and baste it frequently till done. If the meat is a thick piece allow fifteen minutes to each pound, to roast it in, if thin less time will be required.

3. Beef Steak.

The tender loin is the best piece for broiling, that from the shoulder clod or from the round is good and comes much cheaper. Beef before broiling if not very tender, should be laid on a board and pounded. Wash it in cold water, and broil it on a hot bed of coals, the quicker it is cooked without being burnt the better it is. Cut up about quarter of a pound of butter for 7 or 8 lbs. of beef, put the pieces into a platter and when the steak is done, lay it on the butter, pepper and salt it on both sides.

4. Alamode Beef.

The round of beef is the best piece to