r it has become inured
to the heat, it is not as likely to crack.

455. Before Using a Brass Kettle.

Clean a brass kettle, before using it for cooking, with salt and
vinegar.

456. Shaking Carpets.

The oftener carpets are shaken the longer they wear; the dirt that
collects under them grinds out the threads.

457. Saving Rags.

All linen rags should be saved, for they are useful in sickness. If
they have become dirty and worn by cleaning silver, &c., wash them and
scrape them into lint.

458. Softening Washing-Water.

If you are troubled to get soft water for Washing, fill a tub or
barrel half full of wood ashes, and fill it up with water, so that you
may have ley whenever you want it. A gallon of strong ley, put into a
great kettle of hard water, will make it as soft as rain water. Some
people use pearlash, or potash; but this costs something, and is very
apt to injure the texture of the cloth.

459. Protecting Knife-Handles.

Do not let knives be dropped into hot dish-water. It is a good plan to
have a large tin pot to wash them in, just high enough to wash the
bladet _without wetting_ the handles.

460. Do It Well.

It is better to accomplish perfectly a very small amount of work, than
to half do ten times as much.

[BE TEMPERATE IN ALL THINGS.]

461. Polishing Knives with Charcoal.

Charcoal Powder will be found a very good thing to give knives a
first-rate polish.

462. Preventing Wear.

A bonnet and trimmings may be worn a much longer time, if the dust be
brushed well off after walking.

463. Good Examples.

Much knowledge may be obtained by the good housewife observing how
things are managed in well-regulated families.

464. Apple Pips.

Apples intended for dumplings should not have the core taken out of
them, as the pips impart a delicious flavour to the dumpling.

465. Rice Pudding.

A rice pudding is excellent without either eggs or sugar, if baked
gently: it keeps better without eggs.

466. "Wilful Waste makes Woeful Want."

Do not cook a fresh joint whilst any of the last remains uneaten
--hash it up, and with gravy and a little management, eke out another
day's dinner.

467. Shanks of Mutton.

The shanks of mutton make a good stock for nearly any kind of gravy,
and they are very cheap--a dozen may be had for a penny, enough to
make