and afterwards rubbing them with a soft clean rag.

2261. Grease Spots from Silk.

Upon a deal table lay a piece of woollen cloth or baize, upon which
lay smoothly the part stained, with the right side downwards. Having
spread a piece of brown paper on the top, apply a flat iron just hot
enough to scorch the paper. About five or eight seconds is usually
sufficient. Then rub the stained part briskly with a piece of
whity-brown paper.

2262. Liquid for Preserving Furs from Moth.

Warm water, one pint; corrosive sublimate, twelve grains. If washed
with this, and afterwards dried, furs are safe from moth. Care should
be taken to label the liquid--_Poison._

[ONE DOUBT MAY LEAD TO DISBELIEF.]

2263. Velvet.

When Velvet gets crushed from pressure, hold the parts over a basin of
_hot_ water, with the lining of the article next the water; the pile
will soon rise, and assume its original beauty.

2264. Stockings.

Worsted and Lambs'-Wool stockings should never be mended with worsted
or lambs'-wool, because, the latter being new, it shrinks more than
the stockings, and draws them up till the toes become short and
narrow, and the heels have no shape left.

2265. Making Flannels.

All Flannels should be soaked before they are made up, first in cold,
then in hot water, in order to shrink them.

2266. Washing Flannel.

Flannel should always he washed with white soap, and in warm but not
boiling water.

2267. Brewing.

The best time of the year for brewing is the autumn. The spring is
also suitable, but less so. It is a great object to secure a moderate
temperature for the cooling of the worts, and to insure gradual
fermentation. To those who wish to enter upon the practice, without
any previous knowledge, we would advise their calling in the aid of
some one practically acquainted with the process for the first
operation. By so doing they will save a great deal of trouble,
disappointment, and expense. In all places, town or country, there
are persons who have worked in brewing establishments, or in
gentlemen's families where they have superintended the operations of
the brew-house, and the aid of such persons would be valuable. With
such assistance, the following receipts will be of importance, since
many who are able to go through the manipulations of brewing are
unaware of the proper proport