and in tin. Scald your wooden ware often;
and keep your tin ware dry.

When mattresses get hard and bunchy, rip them, take the hair out, pull
it thoroughly by hand, let it lie a day or two to air, wash the tick,
lay it in as light and even as possible, and catch it down, as before.
Thus prepared, they will be as good as new.

It is poor economy to buy vinegar by the gallon, Buy a barrel, or half
a barrel, of really strong vinegar, when you begin house-keeping.
As you use it, fill the barrel with old cider, sour beer, or
wine-settlings, &c., left in pitchers, decanters or tumblers; weak tea
is likewise said to be good: nothing is hurtful, which has a tolerable
portion of spirit, or acidity. Care must be taken not to add these
things in too large quantities, or too often: if the vinegar once
gets weak, it is difficult to restore it. If possible, it is well to
keep such slops as I have mentioned in a different keg, and draw them
off once in three or four weeks, in such a quantity as you think the
vinegar will bear. If by any carelessness you do weaken it, a few
white beans dropped in, or white paper dipped in molasses, is said
to be useful. If beer grows sour, it may be used to advantage for
pancakes and fritters. If very sour indeed, put a pint of molasses and
water to it, and, two or three days after, put a half pint of vinegar;
and in ten days it will be first rate vinegar.

Barley straw is the best for beds; dry corn husks, slit into shreds,
are far better than straw.

Straw beds are much better for being boxed at the sides; in the same
manner upholsterers prepare ticks for feathers. Brass andirons should
be cleaned, done up in papers, and put in a dry place, during the
summer season.

If you have a large family, it is well to keep white rags separate
from colored ones, and cotton separate from woollen; they bring a
higher price. Paper brings a cent a pound, and if you have plenty of
room, it is well to save it. 'A penny saved is a penny got.'

Always have plenty of dish-water, and have it hot. There is no need
of asking the character of a domestic, if you have ever seen her wash
dishes in a little greasy water. When molasses is used in cooking, it
is a prodigious improvement to boil and skim it before you use it.
It takes out the unpleasant raw taste, and makes it almost as good as
sugar. Where molasses is used much for cooking, it is well to prepare
one or two gallons in this way at a time.

In winter, alway