king up a common straw hive of bees, the best way is to remove it
into a darkened room, that it may appear to the bees as if it were late
in the evening. Then gently turning the hive bottom upwards, and
supporting it in that position, cover it with an empty hive a little
raised towards the window, to give the bees sufficient light to guide
their ascent. Keep the empty hive steadily supported on the edge of the
full hive, and strike the hand round the full hive to frighten the bees,
till they have nearly all ascended into the other. The new hive
containing the bees must be placed on the stand of the apiary, to
receive the absent bees as they return from the fields.

BEET ROOT. This cooling and wholesome vegetable is good boiled, and
sliced with a small quantity of onion, or stewed with whole onions in
the following manner. Boil the beet tender with the skin on, slice it
into a stewpan with a little broth and a spoonful of vinegar. Simmer it
till the gravy is tinged with the colour; then put it into a small dish,
and make a round of button onions, first boiled tender. Take off the
skin just before serving, and let them be quite hot and clear. Or roast
three large onions, and peel off the outer skins till they look clear;
and serve round them the stewed beet root. The root must not be broken
before it is dressed, or it will lose its colour, and look ill.--To
preserve beet-root for winter use, they should not be cleared from the
earth, but kept in layers of dry sand.

BEETLES. When these insects become troublesome in the house, put some
small lumps of quick lime into the chinks or holes of the wall from
whence they issue, or scatter it on the ground. Or at night, lay a
spoonful of treacle on a piece of wood, and float it in a pan of water:
beetles are so fond of syrup, that they will be drowned in attempting to
get at it. The common black beetle may also be extirpated by placing a
hedgehog in the room, during the summer nights; or by laying a bundle of
pea straw near their holes, and afterwards burning it when the beetles
have crept into it.

BENTON CAKES. Mix a paste of flour, a little bit of butter, and milk.
Roll it as thin as possible, and bake on a backstone over the fire, or
on a hot hearth. Another sort of Benton tea-cakes are made like
biscuits, by rubbing into a pound of flour six ounces of butter, and
three large spoonfuls of yeast. Work up the paste with a sufficient
quantity of new milk, make it into bis