r to copy muslin patterns, the drawing is to be
placed on a sheet of white paper, and the outline pricked through with a
pin. The white sheet may then be laid on a second clear one, and a
muslin bag of powdered charcoal sifted or rubbed over it. The pierced
paper being removed, a perfect copy may be traced on the other; and in
this way, patterns may be multiplied very expeditiously.

MUSTARD. Mix by degrees, the best Durham flour of mustard with boiling
water, rubbing it perfectly smooth, till it comes to a proper thickness.
Add a little salt, keep it in a small jar close covered, and put only as
much into the glass as will be used soon. The glass should be wiped
daily round the edges. If for immediate use, mix the mustard with new
milk by degrees, till it is quite smooth, and a little raw cream. It is
much softer this way, does not taste bitter, and will keep well. A
tea-spoonful of sugar, to half a pint of mustard, is a great
improvement, and tends much to soften it. Patent mustard is nearly as
cheap as any other, and is generally preferred.

MUSTY FLOUR. When flour has acquired a musty smell and taste, from
dampness and other causes, it may be recovered by the simple use of
magnesia, allowing thirty grains of the carbonate to one pound of flour.
It is to be leavened and baked in the usual way of making bread. The
loaves will be found to rise well in the oven, to be more light and
spongy, and also whiter than bread in the common way. It will likewise
have an excellent taste, and will keep well. The use of magnesia in
bread making is well worthy of attention, for if it improves musty
flour, and renders it palatable, it would much more improve bread in
general, and be the interest of families to adopt it. The use of
magnesia in bread, independent of its improving qualities, is as much
superior to that of alum as one substance can be to another.

MUTTON. In cutting up mutton, in order to its being dressed, attention
should be paid to the different joints. The pipe that runs along the
bone of the inside of a chine must be removed, and if the meat is to be
kept some time, the part close round the tail should be rubbed with
salt, after first cutting out the kernel. A leg is apt to be first
tainted in the fat on the thick part, where the kernel is lodged, and
this therefore should be removed, or the meat cannot be expected to keep
well. The chine and rib bones should be wiped every day, and the bloody
part of the nec