e most important of modern improvements.--Dyers,
gilders, plumbers, refiners of metals, and artisans employed over or
near a charcoal fire, are exposed to great danger from the vitiated
state of the air. To avert the injury to which their lungs are thus
exposed, it would be proper to place near them a flat open vessel filled
with lime water, and to renew it as often as a variegated film appears
on the surface. This powerfully attracts and absorbs the noxious
effluvia emitted by the burning charcoal.--But if fresh air be necessary
for those in health, much more so for the sick, who often lose their
lives for want of it. The notion that sick people require to be kept hot
is very common, but no less dangerous, for no medicine is so beneficial
to them as fresh air, in ordinary cases, especially if administered with
prudence. Doors and windows are not to be opened at random; but the air
should be admitted gradually, and chiefly by opening the windows of some
other apartment which communicates with the sick room. The air may
likewise be purified by wetting a cloth in water impregnated with quick
lime, then hanging it in the room till it becomes dry, and removing it
as often as it appears necessary. In chronic diseases, especially those
of the lungs, where there is no inflammation, a change of air is much to
be recommended. Independently of any other circumstance, it has often
proved highly beneficial; and such patients have breathed more freely,
even though removed to a damp and confined situation. In short, fresh
air contains the vitals of health, and must be sought for in every
situation, as the only medium of human existence.

ALABASTER. The proper way of cleaning elegant chimney pieces, or other
articles made of alabaster, is to reduce some pumice stone to a very
fine powder, and mix it up with verjuice. Let it stand two hours, then
dip into it a sponge, and rub the alabaster with it: wash it with fresh
water and a linen cloth, and dry it with clean linen rags.

ALAMODE BEEF. Choose a piece of thick flank of a fine heifer or ox. Cut
some fat bacon into long slices nearly an inch thick, but quite free
from yellow. Dip them into vinegar, and then into a seasoning ready
prepared, of salt, black pepper, allspice, and a clove, all in fine
powder, with parsley, chives, thyme, savoury, and knotted marjoram,
shred as small as possible, and well mixed. With a sharp knife make
holes deep enough to let in the larding; then rub t