Those who make candles will find it a great improvement to steep the
wicks in lime-water and saltpetre, and dry them. The flame is clearer,
and the tallow will not '_run_.'

Britannia Ware should be first rubbed gently with a woollen cloth and
sweet oil; then washed in warm suds, and rubbed with soft leather and
whiting. Thus treated, it will retain its beauty to the last.

Eggs will keep almost any length of time in lime-water properly
prepared. One pint of coarse salt, and one pint of unslacked lime, to
a pailful of water. If there be too much lime, it will eat the shells
from the eggs; and if there be a single egg cracked, it will spoil
the whole. They should be covered with lime-water, and kept in a cold
place. The yolk becomes slightly red; but I have seen eggs, thus kept,
perfectly sweet and fresh at the end of three years. The cheapest
time to lay down eggs, is early in spring, and the middle and last
of September. It is bad economy to buy eggs by the dozen, as you want
them.

New iron should be very gradually heated at first. After it has become
inured to the heat, it is not as likely to crack.

It is a good plan to put new earthen ware into cold water, and let it
heat gradually, until it boils,--then cool again. Brown earthen ware,
in particular, may be toughened in this way. A handful of rye, or
wheat, bran, thrown in while it is boiling, will preserve the glazing,
so that it will not be destroyed by acid or salt.

Clean a brass kettle, before using it for cooking, with salt and