mystery, even though a good
quantity was made last spring by one of my servants, and it turned out
well: but she could not tell why it succeeded, for want of being able to
explain the principle she worked from.

CANDLES.

Every one makes their own candles (i.e. if they have any materials to
make them from). The great difficulty of making candies--and, as far as
I see the only one, is procuring the tallow, which a bush-settler, until
he begins to kill his own beef, sheep, and hogs, is rarely able to do,
unless he buys; and a settler buys nothing that he can help. A cow,
however, that is unprofitable, old, or unlikely to survive the severity
of the coming winter, is often suffered to go dry during the summer, and
get her own living, till she is fit to kill in the fall. Such an animal
is often slaughtered very advantageously, especially if the settler have
little fodder for his cattle. The beef is often excellent, and good
store of candles and soap may be made from the inside fat. These
candles, if made three parts beef and one part hogs lard, wil burn
better than any store-candles, and cost less than half price. The tallow
is merely melted in a pot or pan convenient for the purpose, and having
run the cotton wicks into the moulds (tin or pewter moulds for six
candles cost three shillings at the stores, and last many, many years),
a stick or skewer is passed through the loops of your wicks, at the
upper part of the stand, which serve the purpose of drawing the candles.
The melted fat, not too hot, but in a fluid state, is then poured into
the moulds till they are full; as the fat gets cold it shrinks, and
leaves a hollow at the top of the mould: this requires filling up when
quite cold. If the candles do not draw readily, plunge the mould for an
instant into hot water and the candles will come out easily. Many
persons prefer making dip-candles for kitchen use; but for my own part I
think the trouble quite as great, and give the preference, in point of
neatness of look, to the moulds. It may be, my maid and I did not
succeed so well in making the dips as the moulds.

PICKLING.

The great want of spring vegetables renders pickles a valuable addition
to the table at the season when potatoes have become unfit and
distasteful. If you have been fortunate in your maple-vinegar, a store
of pickled cucumbers, beans, cabbage, &c. may be made during the latter
part of the summer; but if the vinegar should not be fit at that time,