lid. When the charcoal is to be applied to inflammable substances,

such as wooden floors, &c., of course it must be allowed to cool in close vessels before being used.

1779. Sir William Burnett's Disinfecting Fluid.

Of late years new disinfectants for the removal of disagreeable and offensive odours, and the preservation of meat, &c., have been brought into use. Sir William Burnett's disinfecting fluid is too well known to require description. It is invaluable in a sick room, and is sold by all chemists and druggists.

1780. Glacialine.

This is a new disinfectant and antiseptic, which is highly recommended and largely used for the preservation of meats, liquids, and all goods of a perishable character from acidity, as in the case of beer, or decomposition. It is sold by most chemists, druggists, and oilmen.

1781. Chloride of Lime.

This substance, which is well known for its bleaching properties is a useful disinfectant. It will neutralise the foul smell arising from drains, closets, &c., when mixed with water and thrown down the pipes whence the smell proceeds. A little dissolved in a bucket of water, when used in scrubbing rooms and passages, will purify them and render them wholesome, and also whiten the boards. It is sold by oilmen &c., at 3d. or 4d. per lb.--a much lower rate than that at which it is sold by chemists.

1782. Carbolic Powder and Fluid.

Carbolic acid in a fluid state is a highly concentrated disinfectant, and a strong irritant poison. Care should be taken in its use and storage, as many lives have been lost through taking carbolic acid under the impression that it was some medicine or beverage. It is far safer when in the form of powder which has been impregnated with the acid. The powder has a pink colour, is recommended by the Government, and is sold at the rate of 2d. per pound by oilmen, &c.

1783. Domestic Hints (Sheep Near Sea).

_Why is the flesh of sheep that are fed near the sea more nutritious than that of others?_

Because the saline particles (sea salt) which they find with their green food give purity to their blood and flesh.

1784. Domestic Hints (Marbled Fat in Meat).

_Why does the marbled appearance of fat in meat indicate that it is young and tender?_

Because in young animals fat is dispersed through the muscles, but in old animals it is laid in masses on the outside of the flesh.

1785. Domestic Hints (White and Red Meat).

_Why is some flesh white and other flesh red?_

White flesh contains a larger proportion of albumen, (similar to the white of egg) than that which is red. The amount of blood retained in the flesh also influences its colour.

1786. Domestic Hints (Raw and Cooked Oysters).

_Why are raw oysters more wholesome than those that are cooked?_

When cooked they are partly deprived of salt water, which promotes their digestion; their albumen also becomes hard (like hard boiled eggs).

1787. Domestic Hints (Green Oysters).

_Why have some oysters a green tinge?_

This has been erroneously attributed to the effects of copper; but it arises from the oyster feeding upon small green sea-weeds, which grow where such oysters are found.

1788. Domestic Hints (Twice-Boiled Cabbage).

_Why is cabbage rendered more wholesome by being boiled in two waters?_

Because cabbages contain an oil, which is apt to produce bad effects, and prevents some persons from eating "green" vegetables. When boiled in two waters, the first boiling carries off the greater part of this oil.

1789. Domestic Hints (Just-Scraped Horseradish).

_Why should horseradish be scraped for the table only just before it is required?_

Because the peculiar oil of horseradish is very volatile; it quickly evaporates, and leaves the vegetable substance dry and insipid.

1790. Domestic Hints (Mint with Pea Soup).

_Why is mint eaten with pea soup?_

The properties of mint are stomachic and antispasmodic. It is therefore useful to prevent the flatulence that might arise, especially from soups made of green or dried peas.

1791. Domestic Hints (Apple Sauce with Pork and Goose).

_Why is apple sauce eaten with pork and goose?_

Because it is slightly laxative, and therefore tends to counteract the effects of rich and stimulating meats. The acid of the apples also neutralizes the oily nature of the fat, and prevents biliousness.

1792. Domestic Hints (Thunderstorms Souring Milk).

_Why does milk turn sour during thunderstorms?_

Because, in an electric condition of the atmosphere, ozone is generated. Ozone is oxygen in a state of great intensity; and oxygen is a general acidifier of many organic substances. Milk may be prevented from becoming sour by boiling it, or bringing it nearly to boiling point, for, as the old proverb says, "Milk boiled is milk spoiled." Heating the milk expels the oxygen.

1793. Domestic Hints (Butter from Churning).

_Why does the churning of cream or milk produce butter?_

Because the action of stirring, together with a moderate degree of warmth, causes the cells in which the butter is confined to burst; the disengaged fat collects in flakes, and ultimately coheres in large masses.

1794. Domestic Hints (Blue Mould on Cheese).

_What is the blue mould which appears sometimes upon cheese?_

It is a species of fungus, or minute vegetable, which may be distinctly seen when examined by a magnifying glass.

1795. Domestic Hints (Tenderness in Birds).

_Why are some of the limbs of birds more tender than others?_

The tenderness or toughness of flesh is determined by the amount of exercise the muscles have undergone. Hence the wing of a bird that chiefly walks, and the leg of a bird that chiefly flies, are the most tender.

1796. Domestic Hints (Tea Curing Headache).

_Why does tea frequently cure headache?_

Because, by its stimulant action on the general circulation, in which the brain participates, the nervous congestions are overcome.

1797. Domestic Hints (Clothes for Hot Weather).

_Why are clothes of smooth and shining surfaces best adapted for hot weather?_

Because they reflect or turn back the rays of the sun, which are thus prevented from penetrating them.

1798. Domestic Hints (Loose Clothing Warmer).

_Why is loose clothing warmer than tight articles of dress?_

Because the loose dress encloses a stratum of warm air which the tight dress shuts out; for the same reason, woollen articles, though not warmer in themselves, appear so, by keeping warm air near to the body.

1799. Domestic Hints (Tea Made Best with Boiling Water).

_Why should the water poured upon tea be at the boiling point?_

Because it requires the temperature of boiling water to extract the peculiar oil of tea.

1800. Domestic Hints (First Infusion Best).

_Why does the first infusion of tea possess more aroma than the second?_

Because the first infusion, if the water used is at the boiling temperature, takes up the essential oil of the tea, while the second water receives only the bitter extract supplied by the tannic acid of tea.

1801. Domestic Hints (Sky-Blue for Fair People).

_Why does a head-dress of sky-blue become a fair person?_

Because light blue is the complementary colour of pale orange, which is the foundation of the blonde complexion and hair.

1802. Domestic Hints (Brighter Colours for Dark People).

_Why are yellow, orange, or red colours suitable to a person of dark hair and complexion?_

Because those colours, by contrast with the dark skin and hair, show to the greater advantage themselves, while they enrich the hue of black.

1803. Domestic Hints (Light Green for Fair Complexions).

_Why is a delicate green favourable to pale blonde complexions?_

Because it imparts a rosiness to such complexions--red, its complementary colour, being reflected upon green.

1804. Domestic Hints (Light Green Unfavourable for Ruddy Complexions).

_Why is light green unfavourable to ruddy complexions?_

Because it increases the redness, and has the effect of producing an overheated appearance.

1805. Domestic Hints (Violet Unfavourable for All).

_Why are violet draperies unfavourable to every kind of complexion?_

Because, reflecting yellow, they augment that tint when it is present in the skin or hair, change blue into green, and give to an olive complexion a jaundiced look.

1806. Domestic Hints (Blue Unsuitable for Brunettes).

_Why is blue unsuitable to brunettes?_

Because it reflects orange, and adds to the darkness of the complexion.

1807. Domestic Hints (Blue Veils for Complexion).

_Why do blue veils preserve the complexion?_

Because they diminish the effect of the scorching rays of light, just as the blue glass over photographic studios diminishes the effect of certain rays that would injure the delicate processes of photography. [1]

[Footnote 1: "Housewife's Reason Why," containing upwards of 1,500 Reasons upon every kind of Domestic Subject. London: Houlston and Sons. 2s. 6d.]

1808. Fancy Needlework.

Although there is a continual change in designs and materials for fancy needlework of every description, the fundamental principles on which this kind of work in all its various branches is executed remain the same. These are carefully, though briefly set forth in the following series of instructions on this subject.

1809. Instructions in Crochet.

1810. Popularity of Crochet.

Perhaps no kind of work has ever attained such popularity as _Crochet_. Whether as a simple trimming, as an elaborate quilt, or as a fabric, almost rivalling Point Lace, it is popular with every woman who has any time at all for fancy work, since it is only needful to understand the stitches, and the terms and contractions used in writing the descriptions of the different designs, to be enabled to work with ease the most beautiful pattern that ever appeared in crochet.

1811. Stitches used in Crochet.

These, with their abbreviations, are:

Ch., chain stitch; S., single crochet; Dc., double crochet; L., long stitch; Double and treble long.

1812. Chain Stitch, ch.

Hook the cotton into a loop, and keep on looping the cotton through a previous stitch till a succession of chains are made to form a foundation.

1813. Single Crochet, S.

This occurs only in working designs; the hook is inserted in a stitch, and the cotton is pulled through that and the cotton which is on the hook at the same time; it thus makes a close tie.

1814. Double Crochet, or Dc.

With cotton on the hook insert the latter into a stitch, draw the cotton through; there are now two loops on the hook, take up the cotton on the hook, and with cotton again upon the hook draw it through the two loops.

1815. Long Stitch, or L.

With the loop of last stitch on the hook, twist the cotton over the hook, place the latter through a stitch, draw the cotton through, then put the cotton over the hook, draw the cotton through two loops, and again through two loops.

1816. Double and Treble Long.

With the hook in a loop, twist the cotton twice or three times over the hook, and draw the hook successively through either two or three loops.

1817. Square Crochet.

Square crochet is also sometimes used. The squares are either open or close. An open square consists of one L, two Ch, missing two on the line beneath, before making the next stitch. A close square has three successive L's. Thus, any given number of close squares, followed by an open, will have so many times three L's; consequently any foundation for square crochet must have a number that can be divided by three.

1818. To Contract an Edge.

This may be done in Dc, or long stitch. Twist the thread round the hook as often as required, insert it in the work, and half do a stitch. Instead of finishing it, twist the thread round again, until the same number of loops are on, and work a stitch entirely; so that, for two stitches, there is only one head.

1819. To Join on a Thread.

Joins should be avoided as much as possible in open work. In joining, finish the stitch by drawing the new thread through, leaving two inches for both ends, which must be held in.

1820. To Use several Colours.

This is done in single crochet. Hold the threads not in use on the edge of the work, and work them in. Change the colour by beginning the stitch in the old colour, and finishing it with the new, continuing the work with the latter holding in the old. If only one stitch is wanted in the new colour, finish one stitch, and begin the next with it; then change.

1821. To Join Leaves, &c.

When one part of a leaf or flower is required to be joined to another, drop the loop from the hook, which insert in the place to be joined; draw the loop through and continue.

1822. To Work over Cord.

Hold the cord in the left hand with the work, and work round it, as you would over an end of thread, working closely. When beads are used they must be first threaded on silk or thread, and then dropped, according to the pattern, on the _wrong_ side of the work. This side looks more even than the other: therefore, when bead purses are worked from an engraving, they are worked the reverse of the usual way, viz., from right to left.

1823. Oriental Crochet erroneously termed Tricotee.

This is worked by just making a chain the length required. Then put the hook through a loop of the chain, pull the wool through without twisting it, and so continue to the end, keeping all the stitches on the hook. _In returning_, twist the wool over the hook, pull it through the first loop, twist the wool again over the hook, pull it through the next, and so continue to the end. There will now be a row of flat loops, but not on the edge. Work exactly as at the first row which was worked with the chain row, but in this there is no chain row.

1824. Instructions in Netting.

1825. Regularity in Netting.

The beauty of netting consists in its firmness and regularity. All joins in the thread must be made in a very strong knot; and, if possible, at an edge, so that it may not be perceived.

1826. Implements used in Netting.

These are a netting needle and mesh. In filling a netting needle with the material, be careful not to make it so full that there will be a difficulty in passing it through the stitches. The size of the needle must depend on the material to be employed, and the fineness of the work. Steel needles are employed for every kind of netting except the very coarsest. They are marked from 12 to 24, the latter being extremely fine. The fine meshes are usually also of steel; but, as this material is heavy, it is better to employ bone or wooden meshes when large ones are required. Many meshes are flat; and in using them the _width_ is given.

1827. Diamond Netting.

The first stitch in this work is termed _diamond_ netting, the holes being in the form of diamonds. To do the first row, a stout thread, knotted to form a round, is fastened to the knee with a pin, or passed over the foot, or on the hook sometimes attached to a work cushion for the purpose. The end of the thread on the needle is knotted to this, the mesh being held in the left hand on a line with it. Take the needle in the right hand; let the thread come over the mesh and the third finger, bring it back under the mesh, and hold it between the thumb and first finger. Slip the needle through the loop over the third finger, under the mesh and the foundation thread. In doing this a loop will be formed, which must be passed over the fourth finger. Withdraw the third finger from the loop, and draw up the loop over the fourth, gradually, until it is quite tight on the mesh. The thumb should be kept firmly over the mesh while the stitch is being completed. When the necessary number of stitches is made on this foundation, the future rows are to be worked backwards and forwards. To form a _round_, the first stitch is to be worked into immediately after the last, which closes the netting into a circle.

1828. Round Netting.

Round Netting is very nearly the same stitch. The difference is merely in the way of putting the needle through the loop and foundation, or other stitch. After passing the needle through the loop, it must be brought out, and put _downwards_ through the stitch. This stitch is particularly suitable for purses.

1829. Square Netting.

Square Netting is exactly the same stitch as diamond netting, only it is begun at a corner, on one stitch, and increased (by doing two in one) in the last stitch of every row, until the greatest width required is attained. Then, by netting two stitches together at the end of every row, the piece is decreased to a point again. When stretched out, all the holes in this netting are squares.

[ONE KIND WORD MAY TURN ASIDE A TORRENT OF ANGER.]

1830. Darning on Netting.

Square and diamond netting are the most frequently used, and are ornamented with patterns darned on them, in simple darning or in various point stitches. In the latter case it forms a variety of the sort of work termed _guipure d'Art_.

1831. Grecian Netting.

i. Do one plain row. First pattern row. Insert the needle in the first stitch, and, without working it, draw through it the second stitch, through the loop of which draw the first, and work it in the ordinary way. This forms a twisted stitch, and the next is a very small loop formed of a part of the second stitch. Repeat this throughout the row.

ii. The second row is done plain.