es an hour,
which is the highest speed yet attained by any vessel afloat.

Staining and Polishing Mahogany.--Your best plan will be to scrape off
all the old polish, and well glass paper; then oil with linseed oil both
old and new parts. To stain the new pieces, get half an ounce of
bichromate of potash, and pour a pint of boiling water over it; when
cold bottle it. This, used with care, will stain the new or light parts
as dark as you please, if done as follows:--wipe off the oil clean, and
apply the solution with a piece of rag, held firmly in the hand, and
just moistened with the stain. Great care is required to prevent the
stain running over the old part, for any place touched with it will show
the mark through the polish when finished. You can vary the color by
giving two or more coats if required. Then repolish your job altogether
in the usual way. Should you wish to brighten up the old mahogany, use
polish dyed with Bismarck brown as follows:--Get three pennyworth of
Bismarck brown, and put it into a bottle with enough naphtha or
methylated spirits to dissolve it. Pour a few drops of this into your
polish, and you will find that it gives a nice rich red color to the
work, but don't dye the polish too much, just tint it.

Value of Eggs for Food and Other Purposes.--Every element that is
necessary to the support of man is contained within the limits of an
egg shell, in the best proportions and in the most palatable form.
Plain boiled, they are wholesome. It is easy to dress them in more
than 500 different ways, each method not only economical, but salutary
in the highest degree. No honest appetite ever yet rejected an egg in
some guise. It is nutriment in the most portable form, and in the most
concentrated shape. Whole nations of mankind rarely touch any
other animal food. Kings eat them plain as readily as do the humble
tradesmen. After the victory of Muhldorf, when the Kaiser Ludwig sat
at a meal with his burggrafs and great captains, he determined on a
piece of luxury--"one egg to every man, and two to the excellently
valiant Schwepperman." Far more than fish--for it is watery diet--eggs
are the scholar's fare. They contain phosphorus, which is brain food,
and sulphur, which performs a variety of functions in the economy. And
they are the best of nutriment for children, for, in a compact form,
they contain everything that is necessary for the growth of the
youthful frame. Eggs are, however, not only food--they