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904. Why is a Barometer called also a "Weather Glass"? Because changes in the weather are generally preceded by alterations in the atmospheric pressure. But we cannot perceive those changes as they gradually occur; the alteration in the height of the column of mercury, therefore, enables us to know that atmospheric changes are taking place, and by observation we are enabled to determine certain rules by which the state of the weather may be foretold with considerable probability.

905. Why does the Hand of the Weather Dial change its Position when the Column of Mercury rises or falls? Because a weight which floats upon the open surface of the mercury is attached to a string, having a nearly equal weight at the other extremity; the string is laid over a revolving pivot, to which the hand is fixed, and the friction of the string turns the hand as the mercury rises or falls.

906. Why does Tapping the Face of the Barometer sometimes cause the Hand to Move? Because the weight on the surface of the mercury frequently leans against the side of the tube, and does not move freely. And, also, the mercury clings to the sides of the tube by capillary attraction; therefore, tapping on the face of the barometer sets the weight free, and overcomes the attraction which impedes the rise or fall of the mercury.

907. Why does the Fall of the Barometer denote the Approach of Rain? Because it shows that as the air cannot support the full weight of the column of mercury, the atmosphere must be thin with watery vapours.

908. Why does the Rise of the Barometer denote the Approach of Fine Weather? Because the external

highly elastic vapours, presses with increased force upon the mercury upon which the weight floats; that weight, therefore, sinks in the short tube as the mercury rises in the long one, and in sinking, turns the hand to Change, Fair, &c.

909. When does the Barometer stand highest? When there is a duration of frost, or when north-easterly winds prevail.

910. Why does the Barometer stand highest at these Times? Because the atmosphere is exceedingly dry and dense, and fully balances the weight of the column of mercury.

911. When does the Barometer stand lowest? When a thaw follows a long frost, or when south-west winds prevail.

912. Why does the Barometer stand lowest at these Times? Because much moisture exists in the air, by which it is rendered less dense and heavy.*

913. Cheap Fuel.-One bushel of small coal or sawdust, or both mixed together, two bushels of sand, one bushel and a half of clay. Let these be mixed together with common water, like ordinary mortar; the more they are stirred and mixed together the better; then make them into balls, or with a small mould make them in the shape of bricks, pile them in a dry place, and when they are hard and sufficiently dry, they may be used. A fire cannot be lighted with them, but when the fire is quite lighted, put them on behind with a coal or two in front, and they will be found to keep up a stronger fire than any fuel of the com mon kind.

914. Economy of Fuel.-There is no part of domestic economy which everybody professes to understand better than the management of a fire, and yet there is no branch in the household arrangement where there is a greater

proportional and unnecessary waste than arises from ignorance and mismanagement in this article.

915. IT IS AN OLD ADAGE that we must stir no man's fire until we have known him seven years; but we might find it equally prudent if we were careful as to the stirring of our own.

916. ANYBODY, INDEED, CAN TAKE UP A POKER and toss the coals about: but that is not stirring a fire!

917. IN SHORT, THE USE OF A POKER applies solely to two particular points -the opening of a dying fire, so as to admit the free passage of the air into it, and sometimes, but not always, through it; or else approximating the remains of a half-burned fire, so as to concentrate the heat, whilst the parts still ignited are opened to the atmosphere.

918. THE SAME OBSERVATION may apply to the use of a pair of bellows, the mere blowing of which at random, nine times out of ten, will fail; the force of the current of air sometimes blowing out the fire, as it is called-that is, carrying off the caloric too rapidly,-and at others, directing the warmed current from the unignited fuel, instead of into it.

919. TO PROVE THIS, let any person sit down with a pair of bellows to a fire only partially ignited, or partially extinguished; let him blow, at first, not into the burning part, but into the dead coals close to it, so that the air may partly extend to the burning coal.

920. AFTER A FEW BLASTS let the bellows blow into the burning fuel, but directing the stream partly towards the dead coal; when it will be found that the ignition will extend much more rapidly than under the common method of blowing furiously into the flame at random.

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chant; a situation which few families, even in genteel life, can boast of.

922. INDEED we cannot too often repeat the truth, that to deal for ready money only, in all the departments of domestic arrangement, is the truest economy.

923. READY MONEY will always command the best and cheapest of every article of consumption, if expended with judgment: and the dealer, who intends to act fairly, will always prefer it.

924. TRUST NOT him who seems more anxious to give credit than to receive cash.

925. THE FORMER hopes to secure custom by having a hold upon you in his books; and continues always to make up for his advance, either by an advanced price, or an inferior article; whilst the latter knows that your custom can only be secured by fair dealing.

926. THERE IS, LIKEWISE, ANOTHER CONSIDERATION, as far as economy is concerned, which is not only to buy with ready money, but to buy at proper seasons; for there is with every article a cheap season and a dear one; and with none more than coals: insomuch that the master of a family who fills his coal cellar in the middle of the summer, rather than the beginning of the winter, will find it filled at less expense than it would otherwise cost him and will be enabled to see December's snows falling without feeling his enjoyment of his fireside lessened by the consideration that the cheerful blaze is supplied at twice the rate that it need have done, if he had exercised more foresight.

927. WE MUST NOW CALL to the recollection of our readers, that chimneys often smoke, and that coals are often wasted, by throwing too much fuel at once upon a fire.

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only throws a great portion of the small coals among the cinders, but often extinguishes the fire it was intended to foster.

929. Whenever Oil is used for the purpose of artificial light, it should be kept free from all exposure to atmospheric air; as it is apt to absorb considerable quantities of oxygen. If oil is very coarse or tenacious, a very small quantity of oil of turpentine may be added.

930. Candles improve by keeping a few months. If wax candles become discoloured or soiled, they may be restored by rubbing them over with a clean flannel slightly dipped in spirits of wine.

931. In Lighting Candles, always hold the match to the side of the wick, and not over the top.

932. Night Lights.-Field's and Child's night lights are generally known and are easily obtainable. But under circumstances where they cannot be procured, the waste of candles may be thus applied. Make a fine cotton, and wax it with white wax. Then cut into the requisite lengths. Melt the grease and pour into pill boxes, previously either fixing the cotton in the centre, or dropping it in just before the grease sets. If a little white wax be melted with the grease, all the better. In this manner, the ends and drippings of candles may be used up. When set to burn, place in a saucer, with sufficient water to rise to the extent of the 16th of an inch around the base of the night light.

933. Revolving Ovens.-These ovens, which may probably be obtained through ironmongers and hardwaremen in the country by order, when suspended in front of any common fire by means of a bottle-jack or a common worsted string, will bake bread, cakes, pies, &c., in a much more equal and perfect manner than either a side oven or an American oven, without depriving the room of the heat and comfort of the fire. We have tested these facts, and can pronounce the revolving oven

to be a household treasure. By an ordinary fire, in any room in the house, it will bake a four-pound loaf in an hour and twenty minutes. It also bakes pastry remarkably well, and all the care it requires is merely to give it a look now and then to see that it keeps turning. In one family the saving has been found to be 3s. 6d. per week-a large proportion of the earnings of many poor families. The cost of the oven is 8s. 6d. We have no doubt that in many families the saving through grinding their own wheat, and baking their own bread by the means we have pointed out, will be as much as 10s. per week, and in large establishments, schools, &c., considerably more.

934. Yeast.-Boil, say on Monday morning, two ounces of the best hops in four quarts of water for half an hour; strain it, and let the liquor cool to newmilk warmth; then put in a small handful of salt and half a pound of sugar; beat up one pound of the best flour with some of the liquor, and then mix well all together. On Wednesday add three pounds of potatoes, boiled, and then mashed, to stand till Thursday; then strain it and put it into bottles, and it is ready for use. It must be stirred frequently while it is making, and kept near the fire. Before using, shake the bottle up well. It will keep in a cool place for two months, and is best at the latter part of the time. The beauty of this yeast is that it ferments spontaneously, not requiring the aid of other yeast; and if care be taken to let it fer-. ment well in the earthen bowl in which it is made, you may cork it up tight when bottled. The quantity above given will fill four seltzer-water bottles. The writer of the above receipt has used this yeast for many months, and never had lighter bread than it affords, and never knew it to fail.

935. Yeast. The following yeast has undergone the test of thirty-six years:-For a stone of flour (but a greater quantity does not require so much in proportion),-into two quarts of water put a nip (a quarter of an ounce)

of hops, two potatoes sliced, a tablespoonful of malt or sugar (this may be omitted, but the yeast is better with it); boil for twenty minutes, strain through a sieve, let the liquor stand till new-milk warm, then add the quickening; let it stand in a large jar or jug till sufficiently risen; first put into an earthen bottle containing a pint or two quarts, according to the size of the baking, part of the yeast for a future quickening; let it stand uncorked an hour or two, and put into a cool place till wanted for a fresh making. For a first quickening a little German yeast will do. Any plain cook or housewife will readily make the yeast and use it. Put the remainder of it to half or more of the flour, and two quarts of warm water; stir well, let it stand to rise, knead up with the rest of the flour, put it into or upon tins, let it stand to rise, bake, and you will have good bread.

936. Domestic Yeast.-Ladies who are in the habit (and a most laudable and comfortable habit it is) of making domestic bread, cake, &c., are informed that they can easily manufacture their own yeast by attending to the following directions:-Boil one pound of good flour, a quarter of a pound of brown sugar, and a little salt, in two gallons of water, for one hour. When milk-warm, bottle it, and cork it close. It will be fit for use in twenty-four hours: One pint of this yeast will make eighteen pounds of bread.

937. Pure and Cheap Bread.A friend informs us that for more than twelve months he has ground his own flour by a small hand-mill, which proluces seventeen pounds of good meal bread for twenty pounds of wheat (quite good enough for any one to eat), and that since himself and family have used this bread they have never had occasion for medical advice. They also use the same meal for puddings, &c. The price of a mill is £4 10s. There are mills which grind and dress the wheat at one operation. To grind twenty pounds of wheat would take a boy or a servant about forty or fifty minutes. Such mills

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may be obtained at any ironmonger's. The saving in the cost of bread amounts to nearly one-third, which would soon cover the cost of the mill, and effect a most important saving, besides promoting health, by avoiding the evil effects of adulterated flour.

938. Home-made Bread.-To one quartern of flour (three pounds and a half), add a dessertspoonful of salt, and mix them well; mix about two tablespoonfuls of good fresh yeast with half a pint of water a little warm, but not hot; make a hole with your hand in the middle of the flour, but not quite touching the bottom of the pan; pour the water and yeast into this hole, and stir it with a spoon till you have made a thin batter; sprinkle this over with flour, cover the pan over with a dry cloth, and let it stand in a warm room for an hour; not near the fire, except in cold weather, and then not too close; then add a pint of water a little warm, and knead the whole well together, till the dough comes clean through the hand (some flour will require a little more water; but in this, experience must be your guide); let it stand again for about a quarter of an hour, and then bake at pleasure.

939. Indian Corn Flour and Wheaten Bread.-The peculiarity of this bread consists in its being composed in part of Indian corn flour, which will be seen by the following analysis by the late Professor Johnston, to be much richer in gluten and fatty matter than the flour of wheat, to which circumstance it owes its highly nutritive character :