When all is ready, arrange it handsomely in the fire-place, so as entirely to conceal the whole of the grate. It must be fixed at the top by sewing it to a covered piece of broom-handle, made to fit the draught aperture. The two long straight pieces of pink paper, with their white lining underneath, are to go on first. Then put up the festoons with their falls, having their white lining beneath, with its fringe appearing beyond the pink scollops. Then put on, at proper distances, the white cords and tassels. The effect, when complete, will represent at the back, closed pink curtains, with their white lining appearing through the cut-out flower pattern; over them, two festoons and falls of pink lined with white, opening in front with their white fringe, and white cords and tassels. In these festoons and falls, the cut-out flowers of the pink paper outside, show the white paper lining beneath. If well executed, these hearth curtains will (as we have seen) have a most beautiful effect. The pattern or flowering of the cut work is displayed to great advantage by the white lining. In one parlour you may have hearth curtains of pink and white; in the other of green and white, or blue and white.

Hearth curtains of tissue-paper may be fixed to the front ledge or slab that goes along the top of the grate, provided this ledge is wide enough. Leave, uncut, at the top of the sheets of paper, a plain piece to fit the ledge. To keep down this paper upon the ledge, prepare three heavy weights (for instance smooth stones) covered with thick silk or satin, and decorated with large bows of ribbon of the same colour. In this way, by keeping it down with weights on the top, we have seen a very handsome drapery of cut out tissue-paper entirely concealing a Franklin stove.

MARKING THE KEYS OF A PIANO.—Beginners on the piano (children especially) sometimes find much difficulty in learning the affinity between the keys and the notes. After acquiring the gamut theoretically, it is frequently a long time before they can apply it practically to the keys of the instrument, so as at once to find the right key on looking at the corresponding note. The process may be much accelerated (and indeed made perfectly easy) by some grown person marking on the keys the letters that designate the notes. By the following simple method this can be done without any injury or defacement of the ivory. Take a sheet of thick smooth writing-paper, and cut out of it as many little square pieces as there are white keys on the piano. Paste these papers on the ivory; and when perfectly dry, mark on each with common blue ink the letter belonging to that key. It will be best to do this in Roman capitals. If the natural keys are thus distinctly designated, the learner will find little difficulty from the flats and sharps, or black keys, being left unmarked.

The learner will thus in a very short time become familiar with the correspondence of the keys of the piano and the notes in the music book; and will soon be at no loss in finding them. It is well, however, not to remove the marks in less than a month or two. Then loosen the papers by wetting them with a little water; take them off, and wipe the keys first with a wet and then with a dry cloth. Blue ink of the common sort will leave no trace upon the ivory; but good black ink might probably leave a slight stain, unless the paper was very thick. Therefore do not use it.

The learner having thus become thoroughly acquainted with the keys while they were lettered, will not find the least difficulty in remembering them after the marks are taken off.

TO USE A PAPER-KNIFE.—In using a paper-knife to cut open the leaves of a new book, keep your left hand firmly pressed down upon the open page, while you hold the knife in your right. This will prevent the edges of the leaves from cutting rough and jagged. Cut open the tops of the leaves before you run the knife up the side-edges, and cut with a short, quick, hard stroke. The most serviceable paper-knives are of ivory, and without a handle; the handles being very apt to break.

The best way of writing your name in a book is on the inside of the cover; but if the paper that lines it seems likely to cause the ink to run or spread, cut out a handsome slip of fine smooth paper, write your name upon that, and paste it on nicely. If you put your name on one of the fly-leaves, it may be torn out; and if written on the corner of the title-page, that corner may be snipped off, should the book fall into the hands of a dishonest person.

HOUSEHOLD TOOLS.—Much inconvenience and considerable expense would be saved, if it was the universal custom to keep in every house a few tools, for the purpose of performing at home what are called small jobs; instead of being always obliged to send for a mechanic, and pay him for executing little things that might be very well done by a man or boy belonging to the family; provided that the proper instruments were at hand. The cost of these articles is very trifling, and the advantages of having them always in the house (particularly in the country) are beyond all price. In a small private family it may not be necessary to keep more than a few of these things; but that few are almost indispensable to comfort. For instance, there should be an axe, a saw, a claw-hammer, a mallet, a screw-driver, a bed-screw, a gimlet, one or two jack-knives, a pair of large scissors or shears, and a trowel. If there were two gimlets, and two screw-drivers, (large and small,) it would be better still. Likewise, an assortment of hooks, and of nails of different sizes, from large spikes down to small tacks; not forgetting a supply of brass-headed nails, some large and some small. Screws, also, will be found very convenient. The nails and screws should be kept in a wooden box, with divisions or partitions to separate the various sorts; for it is very troublesome to select them when all mixed together.

No house should be without glue, chalk, putty, paint, cord, twine, and wrapping-paper of different sorts. And care should be taken that the supply is not suffered to run out, lest the deficiency might cause delay and inconvenience at a time when most wanted.

It is well to have, in the lower part of the house, a deep closet appropriated entirely to tools and things of equal utility, for performing at once such little repairs as convenience may require, without the delay or expense of sending for an artisan. This closet may have one large, broad shelf; and that not more than three feet above the floor. Beneath the shelf may be a deep drawer, divided in two. This drawer may contain cakes of glue; pieces of chalk; hanks of manilla-grass cord; and balls of twine, of different size and thickness. At the sides of the closet may be small shelves for glue-pots, paste-pots, and brushes; pots for black, white, green, and red paint; cans of painting-oil, &c. On the wall above the large shelf, let the tools be suspended, or laid across nails or hooks of proper size to support them. This is much better than to keep them all in a box, where they may be injured by rubbing against each other, and the hand may be hurt by feeling among them to find the one that is wanted. When hung up against the closet-wall, each tool may be seen at a glance. We have been shown an excellent and simple contrivance for designating the exact places of these things. On the wall, directly under the nails that support the tools, is drawn, with a small brush dipped in black paint or ink, an outline representation of the tool or instrument appropriated to that particular place. For instance, under each saw is sketched the outline of the saw; under each gimlet is a sketch of the gimlet; under the screw-drivers are slight drawings of the screw-drivers. So that when any tool is brought back after being taken away for use, the exact spot to which it belongs may be seen in a moment by its representation on the wall; and all confusion in putting them up, or finding them again, is thus prevented. We highly recommend this plan.

Wrapping-paper may be piled on the floor beneath the large shelf. It can be bought very low, by the ream, at the wholesale paper stores; and every house should be supplied with it in several varieties. For instance, coarse brown paper for common things. That denominated ironmongers’ paper, being strong, thick, and in large sheets, is useful for enclosing heavy articles. Nankeen-paper is best for putting up nice parcels, such as books, or things of fine quality that are to be sent to a distance. What is called shoe-paper (each ream generally containing a variety of colours, red, blue, buff, &c.) is also very useful for wrapping small articles, as, though soft, it is not brittle. This paper is very cheap, the usual price seldom exceeding 56 cents per ream, (twenty quires.)

Old waste newspapers are unfit for wrapping any articles that can be soiled by the printing-ink rubbing off upon them. But they may be used for packing china, glass, brass, tin, &c. Also for lighting fires, singeing poultry, and cleaning mirrors or windows. Waste written-paper is of little use, except for allumettes or lamp-lighters. It is well to keep a large jar or bag to receive scraps of waste paper, as it sells for a cent a pound, and these cents may be given to poor children.

We have seen persons, when preparing for a journey, or putting up things to send away, “at their wits’ end” for want of a sheet of good wrapping-paper; a string of twine; a few nails; or a little paint to mark a box. We have seen a door standing ajar during a whole week, (and in cold weather too,) for want of a screw-driver to fix a disordered lock, the locksmith not coming when he was sent for.

It seems scarcely credible that any respectable house should be without a hammer; yet we have known genteel families, whose sole dependence for that indispensable article was on borrowing it of their neighbours. And when the hammer was obtained, there were, perhaps, no nails in the house; at least none of the requisite size.

The attention of boys should be early directed to the use of common tools. And if there were tools at hand, there are few American boys that would not take pleasure in learning to use them. By seeing carpenters, locksmiths, bell-hangers, &c., at work, they may soon learn to be passably expert in those arts; and a smart and observant boy will soon acquire considerable amateur proficiency in them. Many useful jobs can be done by servant-men, if there are proper tools in the house.

LETTERS.—For letter-writing, always use good paper; it should be fine, smooth, white, and sufficiently thick not to let the writing show through on the other side. Very good letter-paper can seldom be purchased at less than twenty-five cents per quire. That which is lower in price is inferior in quality. If you cannot trust yourself to write straightly without some guide, have printed ruled lines to slip beneath the page; for a letter does not look well if written on paper that is already ruled with pale blue ink. If you write a small hand, your lines should be closer together than if your writing is large. It is well to have several sorts of ruled lines; they are to be bought at any stationer’s for a few cents a page.

Write the date near the right-hand side, and place it about a line higher than the two or three words of greeting or accosting with which letters usually commence. Begin the first sentence a little below these words, and farther towards the right than the lines that are to follow it. It is well, in dating every letter, to give always your exact residence,—not only the town, but the street also, and the number of your house. If your correspondent has had but one notification of your present place of abode, the number, and even the street may have been forgotten; the letter containing it may not be at hand as a reference; and the reply may, in consequence, be misdirected; or directed in so vague a manner that it may never reach you. We have known much trouble, inconvenience, and indeed loss, ensue from not specifying, in the date of each letter, the exact dwelling-place of the writer. But if it is always designated at the top of every one, a reference to any of your letters will furnish the proper address. It is customary to date letters at the top, and notes at the bottom. If your letter is so long as to fill more than one sheet, number the pages.

As important words are frequently lost by being torn off with the seal in opening a letter, leave always, in the third or last page, two blank spaces where the seal is to come. These spaces should be left rather too large than too small. You can write in short lines between them. If you cannot otherwise ascertain where the sealing is likely to be, fold your sheet into the form of a letter before you begin to write it; and then, with the point of a pin, (or something similar,) trace, as faintly as possible, two circles, one on the turn-over, the other on the corresponding part of the paper that comes beneath it. These faint circles, when you are writing the last page, will show you where the seal is to go, and what space you are to leave for it. In opening a letter, it is best to cut round the seal; rather than to break it, and tear the letter open.

In folding a letter let the breadth (from right to left) far exceed the height. A letter the least verging towards squareness looks very awkward. It is well to use a folding-stick (or ivory paper-knife) to press along the edges of the folds, and make them smooth and even. Take care in folding a letter to make all the creases exactly straight and even. If one is looser than another, or if there is the slightest widening out or narrowing in towards the edge of the turn-over, the letter will have a crooked, unsightly appearance. You may direct it before sealing; slipping your ruled paper under the back of the letter, that you may run no risk of writing the direction crooked. Begin the address rather nearer to the bottom than the top of the folded letter. Write the name of the person to whom you send it about the middle, and very clearly and distinctly. Then give the number and street on the next line a little nearer to the right. Then the town in large letters, and extending almost close to the extreme right. Just under the town, add the abbreviation of the name of the state—as, Pa. for Pennsylvania, N. Y. for New York. But if the letter is to go to New York city, put the words New York in full, written large. Much confusion is caused by this state and its metropolis having both the same name. It has been well suggested that the name of the state might be changed to Ontario—a beautiful change.

If the letter is to go to a provincial town, put the name of the county in which that town is situated, immediately over the designation of the state. We believe that throughout the union there are more than fifty towns called Washington. If your letter is for the city of Washington, direct for Washington, D. C.—these initials implying the District of Columbia.

Another reason for the propriety of designating the state is, that many of our towns are called after places in Europe: and it has chanced (though not very often) that letters not explicitly and fully directed, have found their way into the mail-bags of packet vessels, and been carried across the Atlantic. We know an instance of a gentleman who directed an important letter simply to Boston, without any indication of the state of Massachusetts; and the letter went from Philadelphia to the small town of Boston in Lincolnshire, England. In writing from Europe, it is well always to finish the direction with the words United States of North America.

In writing a ceremonious and very respectful note, or in addressing a person with whom you are not very intimate, enclose it in an envelope, and put the direction on the cover only. It is now customary always to enclose in envelopes invitations to parties; visiting cards sent to strangers; cards left previous to a marriage; and farewell cards on leaving the place. On the latter it is usual to put the initials t. t. l. (to take leave,) or p. p. c. (pour prendre congé, which has the same signification.) We have also seen p. d. a. (pour dire adieu, to bid adieu.) For a note, always use a very small seal. There are varieties of beautiful little wafers for notes; also of beautiful note-paper. It is not necessary in addressing an intimate friend to follow, particularly, any of these conventional observances.

For sealing letters no light is so convenient as a wax taper. A lamp or candle may smoke and blacken the wax. To seal well, your wax should be of the finest quality. Good red wax is generally the best, and its colour should be of a brilliant scarlet. Inferior red wax consumes very fast; and always, when melted, looks purplish or brownish. When going to melt sealing-wax, rest your elbow on the table to keep your hand steady. Take the stick of wax between your thumb and finger, and hold it a little above the light, so that it barely touches the point of the flame. Then insert a little of the melted wax under the turn-over part of the letter, just where the seal is to come. This will make it more secure than if the sole dependence was on the outside seal. Or instead of this little touch of wax, you may slip under the turn-over a small wafer, either white or of the same colour as the wax. Take the stick of wax, hold it over the flame just so as to touch the tip; next turn it round till the end of the stick is equally softened on every side. Then apply it to your letter, beginning on the outer edge of the place you intend for the seal; and moving the wax round in a circle, which must gradually diminish till it terminates in the centre. Put the seal exactly into the middle of the soft wax, and press it down hard, but do not screw it round. Then withdraw it suddenly. Do not use motto seals unless writing to a member of your own family, or to an intimate friend. For common use, (and particularly for letters of business, or in addressing strangers,) a plain seal with the initials of your name will be best.

We subjoin the usual abbreviations of the states, &c.:—

Maine, Me. New Hampshire, N. H. Vermont, Vt. Massachusetts, Mass. Rhode Island, R. I. Connecticut, Ct. New York, N. Y. New Jersey, N. J. Pennsylvania, Pa. Delaware, Del. Maryland, Md. Virginia, Va. North Carolina, N. C. South Carolina, S. C. Georgia, Geo. or Ga. Alabama, Ala. Mississippi, Mi. Louisiana, La. Tennessee, Ten. Kentucky, Ky. Ohio, O. Indiana, Ind. Illinois, Ill. Missouri, Mo. District of Columbia, D. C. Michigan, Mich. Arkansas, Ark. Florida, Fl. Wisconsin, Wis. Iowa, Io. Texas, Tex. Oregon, Or.

To these may be added the abbreviations of the British possessions in North America. Upper Canada, U. C. Lower Canada, L. C. Nova Scotia, N. S. New Brunswick, N. B. New Providence, N. P.

The name of the town to which the letter is to go, should always be superscribed in full. If a country town or village, it will be necessary to designate the county in which it is situated, as there are so many provincial towns of the same name. Finish with the designation of the state under the whole, close to the right-hand corner.

In directing to a clergyman, put Rev. (Reverend) before his name. To an officer, immediately after his name, and on the same line with it, put U. S. A. for United States Army; U. S. N. for United States Navy. To a member of Congress, precede his name with Hon. (Honourable.)

In putting up packets to send away, either tie them round and across with red tape (sealing them also) or seal them without tying. Twine or cord may cut through the paper, and is better omitted. Never put up any thing in newspaper. Beside the danger of soiling the articles inside, it looks mean and disrespectful. Keep yourself provided with different sorts of wrapping-paper. A large parcel should have more than one seal, and the seal may be rather larger than for a letter.

CROSSING THE SEA.—The most usual voyage made by American ladies is across the Atlantic; and the time chosen for that voyage is generally in the spring or autumn. A winter passage is seldom attempted by ladies; and few that have tried it once are willing to undertake it a second time. To those who are preparing to traverse the ocean that separates us from Europe, we hope the following hints may not be unacceptable.

We earnestly recommend that every lady who can afford to pay the additional price, should engage, at an early period, a state-room exclusively to herself; unless, indeed, she can share it with a near relation. She will find the money well spent in securing the privacy and comfort of an apartment into which no one has a right to intrude; besides the additional space she will thus obtain for such articles as she would like to have with her in her room. No one who has not been at sea can imagine the perpetual and mutual annoyance of being confined to the small limits of a state-room with a stranger; each incommoding the other all the time, and each feeling herself under the continual surveillance of her companion; both expected to make incessant sacrifices to the convenience of each other, and perhaps only one of them having a disposition to submit to these sacrifices; in which case she that is the most amiable is always the sufferer. We believe it to be the rule in packet-ships that the first applicant for a passage is allowed the privilege of being the last to have a stranger put into her apartment. And if the passengers are not numerous, the fortunate first applicant may in this manner have a whole state-room without the extra charge. But by offering this additional price on taking her passage, she can always secure the exclusive possession of an entire state-room.

If you have an apartment exclusively to yourself, the place of the second bed can be filled with boxes, books, &c., for which you would not otherwise have room. But as no ship state-room is large enough to contain much baggage, you should make your arrangements to wear during the voyage such articles of outside dress as will least require washing. Therefore, let all light-coloured or white dresses be packed away in the trunks that are to remain below, and not to be opened till the close of the voyage.

As ladies can have no washing done at sea, it will be well to begin with such dresses as can be worn all the passage. French silks are not good sea dresses, (even when black,) for the salt-air shrivels, spots, and turns them rusty. Dark-coloured india silks, or dark mousselines de laine, or merinoes, are much better. Dark chintzes, with no white in the figure, are convenient for common wear, at sea as well as on shore.

Muslin or bobbinet collars, to be worn in the ever-damp sea-air, should have no other trimming than an edging sewed on plain; as quilled or pleated frills lose their stiffening immediately. Silk neck-kerchiefs, or little shawls for the neck, will be found very convenient as substitutes for collars; and, if of white silk, they are extremely becoming. Or you may wear a broad, thick white ribbon, shaped with three diminishing pleats, to fit in closely the back of the neck, and crossed in front. Quilled or fluted cap-borders soon become limp and formless with the damp; so also do gauze or glacé ribbons. Sea-caps should have borders either simply gathered or laid on plain; and their ribbons should be mantua, lutestring, or soft satin. A cap lined all through with silk of a pretty colour, will be very convenient at sea, as it not only assists in keeping the damp air from the head, but conceals the hair effectually; and there are rough days when the motion of the ship renders it impossible to arrange the hair nicely. A silk or madras handkerchief, pinned up into a sort of small turban, is sometimes worn at sea, instead of caps. They are very convenient, but only becoming to pretty ladies.

It is colder at sea than on shore; and even in summer, the atmosphere of the Atlantic is liable to be chilled for several days by the vicinity of floating icebergs,—even when these icebergs are not seen. Therefore, be careful at any season, to have in your state-room a sufficiency of warm clothing. A spring-passage is generally colder than an autumn one; and even in May it is sometimes found necessary, when on the open ocean, to dress as if it were winter. Flannel, of course, is indispensable; so, also, is a large thick woollen shawl, and a second shawl of lighter texture for mild weather. A very convenient outside sea-dress is the garment or coat that is sometimes called a mandarine. It should be made of very dark India silk, which is soft, strong, and not liable to stain or spot like the silks of Europe. This dress should be very long and wide; wadded and lined all through; and made with large, loose sleeves, large sleeve-holes, and a wrapper-body, confined at the waist by a broad ribbon run into a casing, and tied in front. A mandarine can be put on over another dress without rumpling it; and is far better than a cloak, as it is warmer and more compact, sits closer, and is not so liable to be blown about by the wind. At sea, there are always days when a mandarine will be found very comfortable to wear, even in the cabin.

No dress intended to be worn on a voyage should fasten behind, as it is not always that a lady can procure the assistance of another person to do this for her. Gowns, (or coat-dresses, as they are frequently called,) such as fasten in front, are the best habits for sea; and there is now a well-known way of making wrappers that is both handsome and convenient, and universally becoming. Fortunately, corsets are now exploded; and as they are no longer worn on shore, of course no one would be so absurd as to endure them at sea. Jackets of flannel, lined silk, thick cotton, or jean, made without whalebones, and to fasten in front, are best suited to a voyage. A flannel gown and a dark double-wrapper are indispensable in case of sickness. Your upper petticoat should be of dark linen, worsted, or silk. If you have no mandarine, take with you, by all means, a wadded silk petticoat, and a pair of slightly-wadded silk inside-sleeves, to be tied in beneath your gown-sleeves in chilly weather. For this purpose, have four tapes sewed to the top of each sleeve, at equal distances, and four corresponding tapes sewed to the inside of each arm-hole of your gowns.

The best sea-stockings are those of substantial, unbleached cotton. No others are so comfortable. Dark satin-ribbed cotton stockings are also good; so are the black raw silk, such as are shaggy inside. Take with you some very thick gray yarn stockings, to put on when your feet are cold in bed, and to draw on, occasionally, over your shoes and other stockings. Gaiter-boots, and boots lined with fur, are very comfortable when once on; but at sea, there is often some trouble in lacing or buttoning them. Shoes worn on ship-board should be thin-soled and roomy, so that you may walk the deck easier, and keep your feet better when the vessel rolls. Shoes of wadded silk are very pleasant at sea; so are Indian moccasins, or carpet moccasins lined with wool. Take with you two or three pairs of woolly sheep-skin soles, such as are coated on the under side with india-rubber varnish. They are warm, dry, and water-proof; can be slipped into your shoes or taken out, as occasion may require; and either for sea or shore, are far superior to the cork soles also in use.

A sea-bonnet should have a deep, close front, and a cape or ruffle at the back of the neck. The complexion is always liable to be injured by the salt air, the glare of the sun, and the bleak wind. A quilted close bonnet of dark silk or satin, lined with pink, blue, or lemon-colour, may be made to look very pretty. Cane or whalebone being very apt to break in the wind, it is best to run wired-satin piping-cord into the cases of a sea-bonnet, and round the edge. This will stiffen it sufficiently; and being very elastic, will keep it in shape without danger of breaking. These bonnets should, by all means, have a large wadded cape attached to them. At sea, it is important to keep the back of the neck always covered, for its exposure to the air may produce rheumatic pains in the head, shoulders, and face. Even in the cabin, and at all times when on ship-board, (except in decidedly warm weather,) it is prudent to wear a handkerchief of silk, cashmere, or velvet, tied or pinned round the neck, with a corner covering it closely behind.

Provide yourself, also, with a pair or two of warm gloves. On days when fire is most needed, it is most difficult to have it in the cabin of a ship. If the wind is strong, it impedes the draught of the stove, and fills the cabin with the smoke that is beaten down the chimney. And if the vessel rolls much, (as she always will in rough weather,) there is danger of the fire falling about the floor; and to prevent accidents from this cause, it is deemed safest to extinguish it entirely, or else not to kindle it at all. The passengers must depend chiefly on their clothing for warmth enough to make them tolerably comfortable,—particularly if they cross the ocean early in the spring or late in the autumn. But, as we before observed, a spring-passage is always the coldest. In the autumn, there is no danger of meeting with icebergs. Also, the ocean-water still retains a portion of the warmth communicated to it by the summer sun; while, in the spring, it remains a long while chilled from the cold of the preceding winter.

As dressing on ship-board is always more or less troublesome and inconvenient, on account of the motion of the vessel, and must generally be done in a sitting posture, it is well to make one dressing suffice for the day.

When packing to go on board, select such articles as are indispensable for use during the voyage, and put them all into one trunk, which must not be too large to keep in your state-room. You will find drawers there, in which you can place your caps, collars, handkerchiefs, and other light articles. Have a strong linen clothes-bag, with a drawing-string at the top, to hang up on one of the pegs or hooks in your apartment. The remainder of your baggage must be put below, in the place appropriated to stowing away the trunks of the passengers, with the understanding that they are to remain there all the voyage.

However pleasant you may find it to stay on deck, it is best, as soon as you get on board, to go to your state-room, and make your arrangements there, lest you should be rendered incapable of doing so by the approach of sea-sickness; an event that may usually be expected within an hour after the vessel gets under-way, if she sails from New York or Boston, or any port in the vicinity of the ocean. Take out of your trunk your night-clothes, your easiest slippers, and whatever articles you may require for immediate use; and place them where they can be directly accessible.

Some few ladies, as well as gentlemen, cross the ocean without being in the least troubled with sea-sickness; and very many only suffer from it during the first two or three days, and are then perfectly well during the remainder of the passage, however stormy it may be. If you should incline to be sick, it will be nearly useless to struggle against it the first day or two. You may try as a preventive, or as an early remedy when the first symptoms come upon you, a lump of loaf-sugar placed in the bottom of a wine-glass, with just as much brandy poured on as will be sufficient to dissolve it, so that it can be eaten with a tea-spoon. If taken in time, this frequently succeeds; and it rarely fails in the short sickness that is sometimes felt in excursions down in the bay of New York; or in Boston harbour, when the water is rough; or in going round Point Judith; or in a trip by sea to any of the coast bathing-places.

If you find your sickness increasing, give up to it for a day or two; and you will afterwards feel much the better for it. For the first two days you need take no nourishment but chicken-water. Avoid lemonade, oranges, all other acids, and every sort of warm drink. Be careful, while you are sick, not to taste any thing that you may like to eat afterwards, as it will give you a disgust to it during the remainder of the voyage. For the same reason, it is well not to use cologne-water, or any very fine perfume during your sickness. Liquid camphor, sprinkled over the bed and floor, will be found more refreshing and purifying to the atmosphere than any thing else that you can take with you.

The third day (if not before) you ought to make every possible exertion to go on deck, as you will be losing strength by remaining in bed; and as long as you keep your head in a recumbent posture, you will not become accustomed to the motion of the vessel. Also, on the third day, endeavour to eat a small portion of solid, relishing food—such as a piece of broiled ham, or the lean of salt beef, with a slice of dry toast. We have known what is called the tone of the stomach restored after sea-sickness by a little of the sailors’ salt beef and biscuit. Something of this sort is always more effective than light or delicate food.

It will be well before you embark, to provide yourself with a box of that excellent medicine known as Lady Webster’s (or Lady Crespigny’s) pills. They are called by both names; probably because both these ladies patronized them in England. You may take one every night immediately after supper. In Philadelphia they are made according to the best recipe by J. C. Turnpenny, druggist, corner of Spruce and Tenth streets.

You may find a clay-ball for the removal of grease spots very useful to keep in your room; as, when the ship is rolling, greasy substances are frequently spilt on dresses.

Take with you and keep always in your apartment, a life-preserver, in case of being wrecked in sight of land; and it may really save your life by buoying you up, and floating you to the shore. It is said that a man’s hat, laid brim downwards, and tied up in a shawl or pocket-handkerchief, and then fastened round the waist, will keep a person above water long enough to prevent drowning, if not far from the beach. The ladies of New York and Boston, and of other cities on the sea-board, have it in their power to learn, without danger or difficulty, the art of swimming; by subscribing to the salt-water baths, and visiting them daily during the summer.

Nothing will make a sea-voyage seem shorter or less monotonous, than to be well provided with occupation—such as amusing and interesting books, and a due portion of needle-work or knitting. By all means take with you one or more blank-books for the purpose of noting down whatever you may wish to remember. If you can keep a regular journal, so much the better. Also, the first day that you are able to write after getting to sea, commence on a large sheet of paper, a letter to one of your relations or friends, having previously folded and directed it. Write but a few lines at first; and every day add a little more to it, giving the fresh dates. It will always be ready (requiring only a wafer to seal it) in case you should have an opportunity of sending it by any vessel you may chance to meet, on her way to the land you have left. If no such chance offers during the voyage, this diary-letter will at least be ready to transmit with those you write home directly after arriving at your destined post. And your friends will be glad to have this concise transcript of your sea-life.

BREAKFAST, DINNERS, SUPPERS, ETC.

BREAKFASTS FOR SPRING AND SUMMER.—Fresh shad broiled; hashed mutton; boiled eggs; potatoes fried—Indian cakes; rolls.

Pickled salmon; broiled chickens; eggs—Indian cakes; milk toast.

Stewed chickens; broiled ham with eggs; mashed potatoes—Rye batter cakes; rolls.

Fried egg-plant; tongue or ham toast; pepper-grass—Indian batter cakes; rolls.

Broiled chickens; pork cheese; potatoes sliced and fried—Rye batter cakes; muffins.

Stewed pigeons; young corn omelet; mashed potatoes—Flannel cakes; toast.

Clam fritters; stewed egg-plant; broiled tomatoes—Rice cakes; rolls.

Broiled chickens; mock oysters of corn; cold ham—Milk toast; muffins.

Hashed veal; ham omelet; cucumbers; pepper-grass—Rice cakes; muffins.

AUTUMN AND WINTER BREAKFASTS.—Pigeons stewed with mushrooms; fried sweet potatoes; broiled tomatoes—Muffins; milk toast.

In cold weather, small hominy, boiled, is often introduced at breakfast tables—also indian mush, to be eaten with butter and molasses. We subjoin a receipt for pumpkin mush, an excellent and wholesome breakfast dish.

PUMPKIN MUSH.—Pour into a clean pot, two quarts or more of good milk, and set it over the fire. Have ready some pumpkin stewed very soft and dry; mashed smooth, and pressed in a cullender till all the liquid has drained off. Then measure a large pint of the stewed pumpkin; mix with it a piece of fresh butter, and a tea-spoonful of ground ginger. Stir it gradually into the milk, as soon as it has come to a boil. Add, by degrees, a large pint or more of indian-meal, a little at a time, stirring it in, very hard, with the mush-stick. If you find the mush too thin, as you proceed, add, in equal portions, more pumpkin and more indian-meal, till it becomes so thick you can scarcely stir it round. After it is all thoroughly mixed, and has boiled well, it will be greatly improved by diminishing the fire a little, or hanging the pot higher up, so as to let it simmer an hour or more. Mush can scarcely be cooked too much. Eat it warm with butter and molasses, or with rich milk. It is very good at luncheon in cold weather.

BREAKFAST PARTIES.—Black tea; green tea; coffee; chocolate; hot cakes of various sorts; omelets; birds; game; oysters, stewed, fried, and pickled; cold tongue; cold ham; biscuit sandwiches; boned turkey, cold; potted or pickled lobster; raised French pie; pigeon, partridge, or moorfowl pie; mushrooms fried, broiled, or stewed; jellies; marmalade; honey; fresh fruit, or sweetmeats, according to the season; a large almond sponge-cake. The table decorated with flowers.

At a breakfast party the dress of the ladies should be more simple than at a dinner or a supper party.

ECONOMICAL DINNERS FOR SMALL FAMILIES.—The receipts for these plain dishes are generally to be found in Miss Leslie’s “Directions for Cookery,” a work to which the present book is supplemental.

SPRING.—Boiled ham; spinach; asparagus; poke; potatoes369-*—Rhubarb pie.

Veal cutlets; cold ham; spinach; turnips; poke; asparagus—Baked batter pudding.

Broiled halibut cutlets; cold ham; spinach; turnips; asparagus—Boiled indian pudding.

Calf’s liver fried with ham; asparagus; turnips; poke; spinach—Rhubarb pudding.

Boiled leg of mutton; stewed onions; turnips; carrots—Baked rice pudding.

Family soup; fried ham and eggs; asparagus; beets; spinach—Baked indian pudding.

Corned beef; cabbage; carrots; stewed onions; beets—Fritters.

Broiled shad; cold corned beef; carrots; spinach; asparagus—Eastern pudding.

Veal pie; fried ham and eggs; asparagus; spinach; turnips—Gooseberry fool.

Roast veal; peas; asparagus; spinach—Gooseberry pudding.

Boiled rock-fish; hashed veal; peas; spinach; asparagus—Farmer’s rice pudding.

Boiled ham; peas; beans; spinach—Gooseberry pie.

Veal soup; cold ham; stewed onions; beans; peas—Currant pie.

Roast beef; horse-radish; peas; beans; asparagus—Custard in a dish.

Fresh cod-fish boiled; cold roast beef; horse-radish; peas; beans; spinach—Eastern pudding.

Mutton soup; the meat that was boiled in it; stewed onions; turnips; suet dumplings—Currant pie.

Roast lamb with mint-sauce; asparagus; peas; spinach—Custard in a dish.

Boiled black-fish; cold roast lamb; spring salad; beans; peas—Gooseberry pudding.

Green pea-soup; veal cutlets; salad; peas; beans—Currant pie.

Boiled ham; fried chickens; peas; beans; salad—Fritters or pancakes.

Roast fillet of veal; cold ham; peas; beans; salad—Gooseberry pie.

Hashed veal; broiled ham with eggs; peas; beans—Boiled indian pudding.

Boiled sea-bass; beef-steaks; onions; beans; peas—Currant pie.

Stewed breast of veal; fried ham with eggs; peas; beans—Gooseberry pudding.

Fresh cod-fish boiled; mutton chops; stewed onions; beans; peas—Baked batter pudding.

Baked beef with a batter pudding under it; beans; peas—Gooseberry pie.

Broiled mackerel; stewed mutton; stewed onions; beans; peas—Boiled rice pudding.

Boiled halibut; beef-steaks; onions; beans; peas—Currant pudding.

Salt cod-fish; stewed onions; veal cutlets; beans; peas—Baked rice pudding.

PLAIN DINNERS FOR SUMMER.—Clam soup; beef-steaks; stewed onions; peas; beans; summer cabbage—Cherry pie.

Boiled leg of mutton; nasturtian sauce; turnips; tomatoes; beets—Blackberry pie.

Pilau; clam pie; lima beans; mashed turnips; tomatoes—Boiled indian pudding.

Beef-steak pie; stewed egg-plant; turnips; lima beans; boiled corn—Boiled rice pudding.

Boiled rock-fish; stewed breast of veal; sweet potatoes; tomatoes; lima beans—Green corn pudding.

Roast pig with apple sauce; turnips; lima beans; sweet potatoes—Raspberry pie.

Boiled ham; fried chickens; lima beans; tomatoes; boiled corn—Green gage pie.

Pot-pie; mashed turnips; lima beans; sweet potatoes; cucumbers—Fritters.

Fried sea-bass; boiled fowls; cauliflower; tomatoes; lima beans—Peach pie.

Roast ducks; cauliflower; tomatoes; lima beans—Green gage pudding.

Boiled ham; clam fritters; summer cabbage; lima beans—Apple pie.

Fried chickens; cold ham; cauliflower; tomatoes; sweet potatoes—Sweet potatoe pudding.

Fried calf’s liver; cold ham; chitterlings or calf’s tripe; tomatoes; cauliflower; sweet potatoes—Peach pie.

Stewed beef’s heart; clam fritters; sweet potatoes; tomatoes; squashes—Squash pudding.

Corned beef; cabbage; carrots; stewed onions; tomatoes—Plum pie.

Veal cutlets; cold corned beef; tomatoes; squashes; boiled corn—Blackberry pudding.

Harico of mutton; fried chickens; sweet potatoes; lima beans; beets; boiled corn—Peach pudding.

Chowder; mutton chops; turnips; stewed tomatoes; boiled corn—Huckleberry pudding.

Stewed breast of veal; tomatoes; cauliflower; lima beans—Green gage pudding.

Clam pie; veal cutlet; lima beans; boiled corn—Boiled indian pudding.

Halibut cutlets; roasted beef’s heart; tomatoes; sweet potatoes; boiled corn—Plum pie.

Cat-fish soup; chicken pie; beans; peas; tomatoes—Raspberry pudding boiled.

Sea-shore dinner.—Chowder; crabs; broiled mackerel; potatoes—Raisin pudding.

PLAIN DINNERS FOR AUTUMN.—Fresh pork, stewed with sweet potatoes; lima beans; tomatoes; corn—Plum pie.

Roast leg of mutton; stewed onions; russian turnips; beets—Apple rice pudding.

Mutton harico; fried chickens; turnips; salsify; lima beans—Eastern pudding.

Pork and beans; stewed rabbits; tomatoes; sweet potatoes; russian turnips—Boiled indian pudding.

Oyster soup; roast goose with apple sauce; turnips; sweet potatoes—Sweet potatoe pudding.

Boiled fowls with celery sauce; oyster fritters; turnips; sweet potatoes; winter-squash—Apple pie.

Roast pork with apple sauce; turnips; salsify; tomatoes; sweet potatoes—Baked batter pudding.

Roast beef with horse-radish; sweet potatoes; turnips; tomatoes; cold-slaw—Baked apple pudding.

Mutton soup; the meat that was boiled in it; hashed beef; turnips; beets; tomatoes—Baked rice pudding.

Fresh pork stewed with parsnips; turnips; winter-squash or cashaw—Apple dumplings.

Beef bouilli; oyster fritters; turnips; stewed onions; winter-squash—Apple pie.

Stewed leg of mutton; russian turnips; sweet potatoes; salsify—Baked bread pudding.

Hashed mutton; fried ham with eggs; turnips; tomatoes; winter-squash—Apple pudding, boiled.

Beef-steak pot-pie; turnips; tomatoes; stewed pumpkin—Fritters or pancakes.

Boiled corned pork; cabbage; winter-squash; turnips—Bread and butter pudding.

Roast mutton; turnips; cold-slaw; beets; tomatoes—Boiled rice pudding.

Bean soup; cassarole of mutton; turnips; beets; cold-slaw—Apple pie.

Pork pie with apples in it; veal cutlets; turnips; beets; tomatoes—Boiled indian pudding.

Corned beef; cale cannon; tomatoes; beets; turnips; carrots—Indian fritters.

Cold corned beef; tripe and oysters; stewed onions; cold-slaw—Pumpkin pudding.

Fresh beef stewed with parsnips; tomatoes; turnips; beets—Baked rice pudding.

Boiled ham; cabbage; tomatoes; stewed pumpkin; turnips—Apple pie.

Stewed beef’s-heart; cold ham; winter-squash; beets—Eastern pudding.

Pigeon pie; smoked tongue; winter-squash; turnips—Apple rice pudding.

Ox-tail soup; veal cutlets; turnips; tomatoes; winter-squash—Dried peach pudding.

PLAIN DINNERS FOR WINTER.—Boiled ham; cabbage; beets; cold-slaw; hominy—Apple pie.

Fried rabbits; cold beef; turnips; winter-squash; hominy—Boiled batter pudding.

Pot-pie; winter-squash; turnips; beets—Pumpkin pudding.

Boiled corned pork with indian dumplings; stewed pumpkin; turnips—Baked bread pudding.

Bean soup; beef-steaks; onions; turnips; winter-squash—Squash pudding.

Boiled leg of mutton with nasturtian sauce; turnips; stewed pumpkin; hominy—Pumpkin pudding.

Salt cod-fish; onions; eggs; parsnips; pork-steaks—Apple pot-pie.

Boiled ham; cabbage; winter-squash; hominy—Dried peach pie.

Pilau; mutton chops; turnips; winter-squash; cold-slaw—Apple bread pudding.

Roast fowls; turnips; winter-squash; salsify—Cranberry pie.

Roast beef; horse-radish; winter-squash; turnips; cold-slaw—Pumpkin pudding.

Family soup; veal cutlets; turnips; winter-squash; parsnips—Dried apple pie.

Roast pork; apple sauce; turnips; stewed pumpkin; parsnips—Baked rice pudding.

Beef-steak pudding; fried ham and eggs; turnips; winter-squash—Rice custard.

Boiled fowls; oyster fritters; turnips; winter-squash—Carrageen blanc-mange.

Beef-steak pot-pie; turnips; parsnips; winter-squash—Apple bread pudding.

Corned beef; cabbage; turnips; carrots; beets—Indian fritters.

Stewed rabbits; cold corned beef; cale cannon; winter-squash; parsnips—Boiled indian pudding.

Ox-tail soup; roast leg of mutton; turnips; winter-squash; parsnips—Apple dumplings.

Beef-steaks broiled; mutton harico; onions; hominy; turnips; beets—Indian fritters.

Christmas dinner.—Roast turkey; cranberry sauce; boiled ham; turnips; beets; winter-squash—Mince pies.

New Year’s dinner.—A pair of roast geese with apple sauce; smoked tongue; turnips; cold-slaw; winter-squash—Plum pudding.

VERY NICE FAMILY DINNERS FOR SPRING.—Spring soup; roast fillet of veal; (potatoes always;) peas; stewed spinach—Rhubarb pie; custards.

Stewed rock-fish; roast lamb with mint sauce; peas; asparagus; poke—Gooseberry pie; boiled custard.

Baked shad; stewed fillet of veal; peas; asparagus; spinach—Soufflé pudding; gooseberry pie.

Roast lamb with mint sauce; clam-sweetbreads; peas; beans; asparagus—Ground rice pudding; currant pie.

Corned fillet of veal; clam pie; stewed peas; spinach; beans; asparagus—Gooseberry pudding; green fritters.

Roast beef; stewed sweetbreads with oysters; beans; peas; asparagus—Gelatine blanc-mange; gooseberry fool.

Halibut cutlets; stewed lamb; peas; beans; asparagus; beets—Maccaroni pudding; currant pie.

Boiled ham; fowl and oysters; asparagus; spinach; peas—Gooseberry pie; custards.

Green pea soup; chicken pie; broiled ham; peas; asparagus; beans—Biscuit pudding; gooseberry fool.

FAMILY DINNERS FOR SUMMER—VERY NICE.—Fresh salmon stewed; roast ducks with stewed currant sauce; beans; peas; turnips—Cherry pie; custards.

Roast beef; fried chickens; cauliflowers; tomatoes; lima beans; sweet potatoes—Cherry pie; custards.

Roast ducks with currant sauce; smoked tongue; stewed onions; lobster salad; stewed beans; peas—Boiled lemon pudding; strawberries and cream.

Boiled ham; tomato chickens; beans; turnips; egg-plant; sweet potatoes—Sweet potatoe pudding; raspberries and cream.

Clam pie; stewed wild ducks; sweet potatoes; turnips; squashes; egg-plant—Peach pie; custards.

VERY NICE AUTUMN DINNERS FOR FAMILIES.—Autumn soup; Roast fowls; smoked tongue; lima beans; squashes; sweet potatoes—Sweet potatoe pudding; apple pie.

Italian pork; roast ducks with apple sauce; squashes; egg-plant; lima beans—Peach pie; gelatine custard.

Oyster soup; roast beef; sweet potatoes; squashes; egg-plant; lima beans—Quince pudding; bread fritters.

Sea-bass with tomatoes; boiled ham; pigeon pie; sweet potatoes; stewed red cabbage; lima beans—Squash pudding; preserved peaches.

Ham pie; sweetbreads with oysters; sweet potatoes; lima beans; egg-plant—Boiled lemon pudding; preserved quinces.

Rabbit soup; roast beef; cold-slaw; lima beans; tomatoes; sweet potatoes—Sago pudding; preserved tomatoes.

Roast pork with apple sauce; sweet potatoes; lima beans; egg-plant—Sweet potatoe pudding; fritters.

Boiled ham; roast fowls; stewed red cabbage; turnips; sweet potatoes; lima beans—Squash pudding; apple pie.

Roast fillet of veal; cold ham; broccoli; turnips; lima beans; sweet potatoes—Baked rice pudding; preserved peaches.

Stewed pork with sweet potatoes; fried rabbits; onions; turnips; lima beans—Peach pudding; custards.

Roast goose with apple sauce; smoked tongue; onions; turnips; lima beans; sweet potatoes—Eve’s pudding; floating island.

Oyster soup; chicken pie; beef-steaks; onion sauce; tomatoes; turnips; sweet potatoes—Sweet potatoe pudding; preserved peaches.

Roast fowls; corned beef; stewed red cabbage; turnips; tomatoes—Apple custard; preserved tomatoes.

Boiled rock-fish; roast pork with apple sauce; sweet potatoes; turnips; tomatoes—Baked apple pudding; fritters.

Oyster soup; venison steaks; tomato sweetbreads; turnips; sweet potatoes—Pumpkin pudding; preserved tomatoes.

Venison pie; smoked tongue; broccoli; sweet potatoes; turnips; winter-squash—Eve’s pudding; fritters.

Roast venison; oyster fritters; turnips; sweet potatoes; winter-squash—Apple pie; boiled custard.

Ochra soup; roast fowls; smoked tongue; turnips; sweet potatoes; broccoli—Pumpkin pudding; baked pears.

WINTER DINNERS FOR FAMILIES—VERY NICE.—Winter soup; roast beef; stewed onions; cold-slaw; turnips—Apple pie; custards.

Venison soup; roast fowls; stewed beets; turnips; winter-squash—Sago pudding; baked apples.

Roast venison with currant jelly; chicken curry; turnips; winter-squash; salsify—Cranberry pie; custards.

Roast fowls; boiled corned beef; cabbage; carrots; parsnips; turnips—Apple pie; boiled custard.

Roast beef; stewed fowls; cold-slaw; stewed beets; turnips; hominy; salsify—Plum pudding; cranberry pie.

Soup à la Julienne; roast goose with apple sauce; scolloped oysters; turnips; stewed onions; stewed beets—Pumpkin pudding; preserved pears.

Roast mutton; chicken curry; cold-slaw; beets; turnips; stewed pumpkin—Eve’s pudding; baked apples.

Venison pasty; fricasseed chickens; turnips; salsify; winter-squash—Plum pudding; preserved tomatoes.

Roast beef; fricasseed fowls; cold-slaw; beets; turnips; winter-squash—Mince pie; custards.

Boiled turkey with oyster sauce; boiled ham; stewed beets; turnips; cold-slaw—Pumpkin pudding; baked apples.