e potash two ounces, to the log-wood dye and
dip one hour. Wash in clear, cold water and dry in the shade. Only
process for permanent black.

_Sky Blue:_--For three pounds of goods, blue vitriol four ounces; boil
a few minutes, then dip the goods three hours; then pass them through
a strong lime-water. A _beautiful_ brown can be obtained by next
putting the goods through a solution of prussiate of potash.

_Green:_--Dip the goods in home-made blue; dye until blue enough is
obtained to make the green as dark as required; take out, dry and
rinse a little. Make a dye with fustic three pounds, of log-wood three
ounces, to each pound of goods, by boiling dye one hour; when cooled
so as to bear the hand put in the goods, move briskly a few minutes,
and let lie one hour; take out and thoroughly drain; dissolve and add
to the dye for each pound of cotton, blue vitriol one-half ounce, and
dip another hour. Wring out and let dry in the shade. By adding or
diminishing the log-wood and fustic any shade may be had.

_Yellow:_--For five pounds of goods, seven ounces of sugar of lead;
dip the goods two hours; make a new dye with bichromate of potash four
ounces; dip until the color suits; wring out and dry. If not yellow
enough, repeat.

_Orange:_--For five pounds of goods, sugar of lead four ounces; boil a
few minutes; when a little cool, put in the goods; dip for two hours;
wring out; make a new dye with bichromate potash eight ounces, madder
two ounces; dip until it suits; if color is too red, take a small
sample and dip into lime-water and choose between them.

_Red:_--Muriate of tin two-thirds of a teacupful; add water to cover
the goods; raise to boiling heat; put in the goods one hour, stir
often; take out, empty the kettle, put in clean water with nic-wood
one pound; steep one-half hour at hand heat; then put in the goods and
increase the heat one hour--not boiling. Air the goods and dip them
one hour as before. Wash without soap.

SMALL POINTS ON TABLE ETIQUETTE.

Delicacy of manner at table stamps both man and woman, for one can, at
a glance, discern whether a person has been trained to eat
well--_i.e._ to hold the knife and fork properly, to eat without the
slightest sound of the lips, to drink quietly, to use the napkin
rightly, to make no noise with any of the implements of the table, and
last, but not least, to eat slowly and masticate the food thoroughly.
All these points should be most carefully taught