o not use this knowledge for an ill purpose.

MASON'S FROZEN PERFUME.--This perfume is in a solid, transparent form,
and by rubbing on the handkerchief it imparts an exquisite perfume; by
carrying it in the pocket it perfumes the entire wearing apparel; by
keeping it in a drawer or box all articles therein obtain the benefits
of this perfume.

Solidified perfumes are superior to all liquid, as they cannot spill or
waste in any manner, but will last for years. Perhaps no article of
luxury had such a sale as this, and as the sales have steadily
increased since its introduction, no other proof of its excellence is
needed.

FREEZING MIXTURE.--Take four parts Nitric Acid, six parts Nitrate
Ammonia, and nine parts phosphate of Soda. Having first prepared a
vessel of galvanized iron four inches wide, twenty-four inches long,
and twelve inches deep, have it a little wider at the top than at the
bottom. Now make another vessel eight inches wide, twenty-eight inches
long and fourteen inches high. Put the small vessel inside the larger
one, fill the small one nearly full of as cool water as you can
procure, put the freezing mixture in the large vessel around the
smaller one, set this in as cool a place as possible. If you will have
a faucet at the lower edge of the larger vessel and first fill the
large vessel with the following it will greatly assist in freezing.
Equal parts of Sal-Ammonia and Nitre dissolved in its own weight of
water. In ten to fifteen minutes pour this off and put in the freezing
mixture.

NOTE.--I have used the above description of a vessel to give you an
idea of how to operate. Any sized vessel made in the same proportion
will work as well.

IMPROVED TROY STARCH ENAMEL.--Melt five pounds of Refined Paraffine Wax
in a tin boiler or pan over a slow fire; use care in melting. When
melted remove the vessel from the fire and add 200 drops of Oil of
Citronelli. Take some new round tin pie pans, and oil them with sweet
oil as you would for pie baking, but do not use lard. Put these pans on
a level table, and pour in enough of the hot wax to make a depth in
each pan equal to about the thickness of one-eighth of an inch. While
hot, glance over the pans to see that they are level. As this is very
essential, please remember it. If the pans are not level, the cakes
will be all thicknesses, which should not be so. Then let them cool,
but not too fast. Watch them closely, and have a tin stamp ready to
stamp the cak