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just sufficiently to blend the sugar and the fruit. The bottles must be perfectly dry, and the bladders, after baring been cleaned in the usual way, and allowed to become nearly so, should be moistened with a little spirit on the side which is to be next the cork.

Strawberries Stbwbd Por Tarts.—Make a syrup of one pound of sugar and a teacup of water; add a little white of eggs; let it boil, and skim it until only a foam rises; then pnt in a quart of berries free from stoma and bulls; let them boil till they look clear and the syrup Is quite thick. Finish with fine puff paste.

To Preserve Strawberries In Wine Put a quantity of the finest large strawberries into a gooseberry-bottle, and strew over them three large spoonfuls of fine sugar; fill up with Madeira wine or sherry.

Strawberry Jelly.—Express the juice from the fruit through a cloth, strain it clear, weigh, and stir to it an equal proportion of the finest sugar dried and reduced to powder; when this is dissolved, place the preserving* pan over a very clear fire, and stir the jelly often until it boils; clear it carefully from scum, and boil it quickly from fifteen to twenty-five minutes. This receipt is for a moderate quantity of the preserve; a very small portion will require much less time.

Raspberries.—These may be preserved wet, bottled, or made jam or marmalade of, the same as strawberries. Raspberries aro very good dried in the sun or in a warm oven. They aro vory delicious stewed for table or tarts.

Raspberry Jam.—Weigh tho fruit, and add threequarters of the weight of sugar; put the former into a preserving-pan, boil, and break it; stir constantly, and let it boil very quickly; when the juice has boiled an hour, add the sugar and simmer half an hour. In this way the jam is superior in color and flavor to that which 1b made by putting the sugar in at first.

Raspberry Wive.—Bruise the finest ripe raspberries with tho back of a spoon; strain them th rough a flannel bag into a stone jar; allow one pound of fine powdered loaf-sugar to one quart of j nice; stir these well together, and cover the jar closely; let it stand three days, stirring the mixture up every day; then pour off the clear liquid, and put two quarts of sherry to each quart of juice, or liquid. Bottle It off, and it will be fit for use in a fortnight. By adding Cognac brandy instead of sherry, the mixture will be raspberry brandy.

Raspberry Cream.— Rub a quart of raspberries, or raspberry jam, through a hair sieve, to take out the seeds, and then mix it well with cream; sweeten with sugar to taste; put Into a stone jug, and raise a froth with a chocolate mill; as your froth rises, take it off with a spoon, and lay it upon a hair sieve. When you have got as much froth as you want, put what cream remains into a deep cbina dish, or punch bowl, and pour your frothed cream upon it, as high as it will lie on.

Currants Preserved.— Take ripe currants free from stems; weigh them, and take the same weight of sugar; put a teacup of sugar to each pound of it; boil the syrup until it is hot and clear; then turn it over the fruit; let it remain one night; then set it over the fire, and boil gently until they are cooked and clear; take them into the jars or pots with a skimmer; boll the syrup until rich and thick, then pour it over the fruit. Currants may be preserved with ten pounds of fruit to seven of sugar. Take the stems from seven pounds of the currents, and crush and press the juice from the remaining throe pounds; put them into the hot syrup, and boil

until thick and rich; put it In pots or jars, and the next day secure as directed. f

Currant Jelly.—Pick fine red, but long ripe, currants from the stems; bruise them, and strain the juice from a quart at a time through a thin muslin ; wring it gently, to get all the liquid; put a pound of white sugar to each pound of juico; stir it until it is all dissolved; set it over a gentle fire; let It become hot, and boil for fifteen minutes; then try it by taking a spoonful Into a saacer; when cold, if it Is not quite firm enough, boll it for a few minutes longer.

Currant Jam Op All Colors.—Strip your currants, and put them Into your pan, with three-quarters of a pound of sugar to a pound of fruit; add your sugar after your fruit has boiled a few minutes: boll all together, mashing your fruit with a wooden spoon ; boll all gently for half an hour, then fill your jars.

Currant Wine.—Dissolve eight pounds of honey la fifteen gallons of boiling water, to which, when clarified, add the juice of eight pounds of red or white currants; then ferment for twenty-four hours; to every two gallons add two pounds of sugar, and clarify with whites of eggs.

Compote Op Green Currants.—Half a pint of spring water, five ounces of sugar, boiled together ten minutes; one pint of green currants stripped from the stalks; simmer from three to five minutes.

Black Currant Vinegar.—To four pounds of fruit, very ripe, put three pints of vinegar; let it stand three days; stir occasionally; sqaeoze and strain the fruit After boiling ten minutes, to every pint of juice add one pound of lump sugar. Boil twenty minutes.

Gooseberries*.—Put one quart of red currant juice to five pounds of loaf-sugar; set It on the fire, and when the sugar is dissolved put in eight pounds of red, rough, ripe gooseberries, let them boll half an hour, then pot them into an earthen pan and leave them to stand for two days; then boil them again until they look clear; put them Into pots and let them stand a week to dry a little at the top, then cover them with brandy papers.

Compote Op Grren Gooseberries.—This is an excellent compote, if made with fine sugar, and very good with any kind. Break five ounces into small lumps, and pour on them half a pint of water; boil these gently for ten minutes, and clear off all the scum ; then add to them a pint of fresh gooseberries freed from the tops and stalks, washed and well-drained; simmer them gently from eight to ten minutes, and serve them hot or cold. Increase the quantity for a large dish.

Chereies Preserved.—Take fine large cherries, not very ripe; take off the stems, and take out the stones; save whatever juice runs from them; take an equal weight of white sugar; make the syrup of a teacup of water for each pound, set it over the fire until it is dissolved and boiling hot, then put in the juice and cherries, boil them gently until clear throughout; take them from the syrup with a skimmer, and spread thom on flat dishes to cool; let the syrup boil until It is rich and quite thick ; set it to cool and settle; take the fruit into jars and pots, and pour the syrup carefully over; let them remain open till the next day; then cover as directed. Sweet cherries are improved by the addition of a pint of red currant-juioe, and half a poun,d of sugar to it, for four or five pounds of cherries.

Compote Op Cherries.—8immer five ounces of sugar with half a pint of water for ten minutes; throw.iato the syrup a pound of cherries weighed after they are Btalked, and let them stew gently for twenty minutes. It is a great improvement to stone the fruit, but a larger quantity will then be required for a dish.

Com Pot a Op Morello Cherriss.—Boil together, for fifteen minutes, five ounces of sugar with half a pint of water; add a pound and a quarter of ripe Morello cherries, and simmer them very softly from five to seven minutes. This is a delicious compote.

Cherry Jam.—Stone four pounds of cherries, and put them in a preserving-pan, with two pounds of fine white sugar and a pint of red currant-juice; boll the whole together rather fast, until it stiffens, and then put it into pots for use.

To Dry Cherries.—Take the stems and stones from ripe cherries; spread them on flat dishes, and dry them in the hot sun or warm oven; pour whatever juice may have run from them, a little at a time, over them; stir them about, that thoy may dry evenly. When they are perfectly dry, Hue boxes or jars with white paper, and pack them close In layers; strew a little brown sugar, and fold the paper over, and keep them in a dry place; for put them in muslin bags, and hang them in an airy place.

Cherries, To Camdt.—The fruit must be gathered before it Is ripe; pick and stone them, boil clarified sugar, and pour it over them.

To Preserve Rhuearb.—To one and a quarter pound of rhubarb add one pound of sugar, half an ounce of bitter almonds blanched and chopped very fine, half the peel of a lemon also chopped very fine; boil all together rather longer than other fruit, or till It will set firm. If the fruit is not quite young, the sticks should be peeled, being first wiped quite dry.

Bhcearb Jam.—To seven pounds of rhubarb add four sweet oranges and five pounds of sugar. Peel and cut up the rhubarb. Put in the thin peel of the oranges and the pulp, after taking out the seeds and ail the whiles. Boil all together for one hour and a half.

THE MANAGEMENT OF THE HAIR, EYES, TEETH, AND EXTREMITIES. Management or The Teeth And Gums. The management of the teeth has a twofold tendency, the first Indication being to watch and assist their proper development; and the second, to protect them from decay; and as these two processes have each a separate stage of life, during which they are prominently acclvo, so the proper supervision of the teeth may take its tone from the period at which It is to be exercised. Thus, the mother who watches her children's teeth as they successively make their appearance, has a very different tsutk to perform from that which Is demanded by her own set; and unless she understands the nature of the charge, or intrusts it to another more competent than herself, she will very probably overlook much which ought to engage her attention. In the cutting of the milk teeth, there is very little cause for anxiety or interference, so far as the teeth themselves are concerned; but when the second set are making their appearance, the mother who regards the future welfare of her children, in point of comfort and personal beauty, will see that they are allowed room and spnee for their proper arrangement In the mouth. Children at a very early age should be encouraged to wash out their mouths and brush their teeth with a soft brush (but no powder); and If the gums are at all spongy or inclined to bleed,

the addition of a little tincture of myrrh will render them more hard and healthy; but the tartar formed upon milk teeth is not of any further consequence than as showing a slight tendency to ill health, Inasmuch as it is all removed with the tooth to which it is attached. But If the first teeth are very small, and at the same time closely set, it often happens that the second set are too large for their places, and as they emerge they crowd one another so much that they cannot find room to stand in a regular row, and part, or all, Call out of the rank. When this Is the case, one or more teeth must be extracted ; but as the incisors and canine teeth are very conspicuous, and their absence Is very readily detected, it Is considered better to remove the first bicuspid, which permits the adjacent teeth to extend themselves and assume a regular position. If this is done early enough, in most cases it is sufficient; but If not, a plate must be fixed in the opposite jaw in such a way as to meet the tooth In a slanting direction, and so force it into Its place, or it must be brought in by strong silk, tying it to the adjacent teeth. These plans must, however, be Intrusted to a skilful dentist; they are only mentioned here in order that the mother may be made aware of the fact, that by his aid she may hope to rectify the errors occasioned by her omitting to have earlier assistance. I have said nothing of the cutting of the first teeth, because whenever there is much the matter at that time the aid of a surgeon should be called in, who will at once proceed to lance the gums, if necessary; but as I believe this division Is fraught with serious 111 consequences ff it is done without due cause, I should never advise the parents or nurse to attempt the operation, simple and easy as it is. The milk teeth often decay and give pain, and If so, they may be removed ; and in many cases, without any such destruction of substance, they will require slight interference, from their adhering to their sockets loDger than is desirable, or prndent in reference to the new teeth. In all cases, however, these fangs are absorbed before the new tooth shows Itself, and from this circumstance a very slight force is sufficient to remove them.

The supervision and management of the permanent teeth in their development being completed, It Is necessary to see that after this stage they are prevented from decaying. It appears that this disease of the tooth is partly due to a chemical decomposition of the food lodged between the spaces in eating. When there Is joined to this an unhealthy or weak condition of the ivory, which is thus rendered incapable of resisting the action of external causes, and also the external pressure of the adjacent teeth when too close together, this decay is almost Bure to take place in some part or other of the crown. When it occurs in the sides of the necks, just below the enamel, the cause always is in the food, and generally so when in the middle of the crown of the molars; but sometimes decay takes place beneath the enamel, and long before the slightest fissure In this part cau he detected by any ordinary observation, or, at all events, while there is no opening large enough to admit the food. Besides these causes, anoiuer exists in the uncovered state of the roots or fangs, or in their being covered by tartar instead of gum, both of which circumstances tend to produce decomposition and decay, and should he cautiously guarded against. These several objects are carried out—1st, by carefully removing the food left between the teeth, with a proper toothpick; Set, by brushing off both the food and tartar at least once a day with the tooth-brush and tooth-powder; Sd, by attention to the healthy condition of the gums; and 4th, by allowing a dentist to fill any cavity which may occur in spite of all these precautions.

The best toothpick for cleansing the Bpaces between the teeth Is also the cheapest—namely, that made from a piece of quill. This ought to be passed round and between all the teeth after each meal, which will also serve to keep off the tendency to form tartar. At night a brush with water only may be used with advantage, and where there is a strong tendency to decay between the roots, a piece of strong silk may be drawn backwards and forwards between each pair.

In order to remove the tartar, a brush, more or less bard, should be used every morning with some toothpowder on it, unless the enamel should be very thin indeed, in which case the powder should be avoided, as being likely to do damage by wearing that material away too fast.

When the gums adhere firmly to the teeth, and leave nothing visible beneath the enamel, the conclusion may be drawn that in point of health, the mouth is in a good state; but If they recede, they should bo attended to. Tincture of myrrh is an excellent application for the purpose, and a mixture of It with a solution of ehlorlde of soda and ean de cologne, in equal proportions, and used on the brnsh, will generally be efficacions, unless the general health is also greatly at fanlt.

When a cavity is actually developed, the sooner It is filled the better. When it is small, and has not opened iiito the natural cavity of the tooth, gold-leaf is the host material, the dentist previously cutting away tho decayed matter, and pressing in the gold with great force. When, however, this cavity Is exposed, gold is useless under ordinary circumstances, and the highest efforts of the scientific dentist are alone capable of making the tooth useful, and at the same time relieving Its pain. In the present day, few dentists are able to effect this difficult task, but I believe there are some who succeed in almost all cases, and I know that it has been done la some few. The usual resource is the application of an amalgam of mercury with silver while in a soft state, which, moreover, sometimes arrests decay for many years, and also relieves the pain; but In most cases it falls in its object when applied in an advanced stago, and is unworthy of any strong reliance.

MISCELLANEOUS.

We publish another receipt for Skeleton, or Lace Leaves, whieh Is a prettier title, kindly furnished by a correspondent :—

Lacs Leaves, Oh Sbelbtoit.—Soak healthy green oak leaves in water for twenty-four hours; during which timo, draw leaves, birds, or anything else on card-paper; cut them out neatly, and pass over them a light slxlng of glue, paste gum-arable, or white of eggs. Then take the leaves out of the water, wipe and press them on the cuttings yon have just covered with glue. Let them dry together; and then strike upon the green leaf with a hard stiff brush. The leaf being softened by soaking, will soon present nothing but a web of little fibres resembling 1 ice. The green portion remains fastened upon the cardpaper, and when unglued, Is said to look like embroidery.

Pbolonginu The Beauty Op Cut Flowers.—A recent author, B. A. Mallug, states that for keeping flowers in water, finely-powdered charcoal, in which the stalks can be stuck at the bottom of the vase, preserves them surprisingly, and renders the water free from any obnoxious qualities. When cut flowers have faded, either by being worn a whole evening in one's dress, or as a

bouquet, by cutting half an Inch from the end of the stem in the morning, and putting the freshly-trimmed end instantly into quite boiling water, the petals may be seen to become Bmooth and to resume their beanty, often in a few minutes. Colored flowers, carnations, azaleas, roses, and geraninms may be treated in this way. White flowers turn yellow. The thickest textured flowers amend the most, although azaleas revive wonderfully. The writer has seen flowers that have lain the whole night on a table, after having been worn for hours, which at breakfast next morning were perfectly renovated by means of a cupful of hot water.

Cuss For Earache.—Take a small piece of cotton batting or cotton wool, make a depression in the centre with the finger, and fill it up with as much ground pepper as will rest on a five cent piece; gather it into a ball and tie it up; dip the ball into sweet oil, and Insert it In the ear, covering the latter with cotton wool, and use a bandage or cap to retain It In its place. Almost instant relief will be experienced, and the application is so gentle that an infant will not be injured by it, bat experience relief as well as adults.

To Cleav Cloth Garmbbtb.—Rub some soap upon the wristhands and collars, and dip them in boiling hot water or new made snds, and scrub them well with a brush. Then go over the dirty and greasy places in the same way. Get fresh snds and wet and brush the whole garment the right way of the cloth. Stretch the sleeves, pockets, pocket-holes, wristhands and collars Into shape, the same as If ironed and put to dry. They will look as well as new.

Peach Leaf Ysabt.—Peach leaves, nsed In the same Wsy as hops, make excellent yeast. They may be used fresh from the tree during the summer; but the winter supply should be picked before frost comes, and dried.

Sopt Soap.—To one cake of the concentrated lye, add three gallons of soft water. Set it on the fire, put in four pounds of soap fat, and let it boil till quite clear. Empty into a barrel, and add twelve gallons of soft water. When cold it will be as thick as jelly. The concentrated lye can be had at almost any drug store.

Effeuts Op Spoae Oh The Teeth The children of sugar-growing countries have good teeth, although they almost live upon sugar In one form or other. Housekeepers must spare their allowance of sugar on some other ground than this. Children crave it, and ought to have a liberal supply, as it Is a highly nutritious substance. It has also balsamic properties, and assists the respiratory functions. An inordinate quantity, of course, might derange the stomach.

Ibe Spots, How To Take Our Op Liiteit Or Calico.— Cnt a lemon in half, and press the stained part close over one half of the lemon, until it is wet with the j ulce. Then place on it a hot iron, and the spots will soon, disappear.

Pomade For Chapped Arms And Hards.—Spermaceti, two drachms; white wax, one and a half drachm ; sweet oil of almonds, half an ounce; Florence oil of olives, half an ounce; oil of popples, half an ounce; melt all together gently, and beat into it four drops of the liquid balsam of Peru.

A Sure Bottlb Cbmbht.—Put a little isinglass in a cup, and brandy or whiskey sufficient to cover It. Let it dissolve near the fire. It must be used warm.

The juice of garlic, stamped in a stone mortar, and carefully applied to the broken parts of glass, etc., will cement them closely and permanently.

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HATUKB AND LOVE.
"And look through Nature up to Nature's God."

The love of Nature, enjoyment In the beauties of the Seasons, these are good and pure pleasures of life, promoting health and cheerfulness, hope and piety. It isa Christian duty to cultivate the innocent feelings of joy and gladness, which come to us through the ministry of the senses, In the works of Nature. Such joy ia the natural thanksgiving of finite beings to the Infinite goodness that provides so many precious pledges, even in this fallen world, of the Divine Love for us.

This sensibility to the beauties of Nature and of God's goodness through Nature is one of the loveliest characteristics of Genius; when possessed by a woman, it gives to her writings a charm Air beyond the reach of Art, and seems to make the learning of the schools unnecessary. The perfection of this style is seldom reached. A recent example of great power as well as beauty has come to us from the pen of a French woman, Madame de Gasparin, whose work* we noticed in the February number.

Now we will give a few sketches of a morning walk, and what this authoress saw and thought in her ramble. Her residence was in the Department of the Jura, near Geneva. We should add that the time was near the close of May; we will call it

A WALK IK JUKB.

"In our country (in early spring) each flower in succession has its own absolute reign. First, white crocuses, then yellow primroses, then hyacinths, then golden ranunculuses. Toward the end of June then the valley is enamelled with every hue, radiant with every kind of brightness, each flower opening, displaying itself, scattering fragrance on its own account.

"There Is, indeed, in May (or the first of June), at the very time I was taking this particular walk, a short season when green is the dominant tone; a harsh, and uncompromising green, without any softening touch of red or yellow, or any delicate silver light. This green is somewhat oppressive, I might almost say sad.

"It was so that morning. The grass I walked on had such a glowing brightness; the leaves of the hedge, whether hawthorn leaves, sweetbrier, willow, or alder, were all so varnished and brilliant, you could hardly look at them. On the mountain side, the bright verdure of the beech so prevailed over the sombre foliage of the pine.*, spread so lustrously and positively on every bide, rose so boldly up to the pasture land, itself so verdant too, that, apart from the cupola of snow upon the very summit (of Jura), one could see nothing but this intense green, which seemed to repress (or sadden) thought.

•' Do you know honrs when the demon of analysis, the bad angel of our age, brushes against you with his cold wings? Do you know what it is to explore your affections, your thoughts, and to Bay of them all, what do they profit?

"At such times It seems as though we were wandering in one of those ruined planets, those extinct worlds

* The Near and the Heavenly Horizons. New York. Published by Carter & Brothers.

whose lurid light still traverses the sky. Then we see things as they are, or rather as they would be, if the wondrous brightness of day, if perfume, harmony, blue atmospheric depths were all taken away from us and our Earth left bare. Everything becomes dry, hard, resolvable into problems, the positive solution of which destroys our last illusions. The task that charmed me with its time-speeding magic, it has no use, teaches nothing, is worth nothing 1 Those melodies which wafted me into realms of serenity, they are fiat, monotonous, wearisome I My pencil nothing either! My friends, my beloved, that image closest to my heart; oh, it is here that the abyss yawns; here there is dead silence, and the demon speaks in his doubting voice—no one is indispensable to any other; you believe that you give happiness, others would give more; you think that were you taken out of their life, that life would be shattered. Not so. It would resume its course, would pass through other regions, other flowers, to blossom under other skies.

"I was going along, a bitter smile upon my lips, a bitter Indifference at my heart, reduced to despair, as negation after negation fell on me like blows from an axe; when I chanced to raise my eyes and saw the country, saw it magnificent, exuberantly fresh ; saw the barley-fields that promised harvest, the young bunches of grapes that promised the vintage; saw the tufted fields, the orchards, laden with fruit, the bees and the butterflies flying off in quest of pillage, the peasant going to bis work. The earth Is beautiful, I said to myself, the earth is good! Then I raised my glance up the mountain side, higher than the beeches, higher than the pines, higher than the chalets, than the pastures, up, up to the snow, up to that sparkling cupola whose white outline cuts sharply the deep blue sky, up to that region of Paradise! O ye heavens, ye are glorious! My God, thou art the mighty One, the Eternal! —Love!—It is only that I have been ignoring all this while! The love of God, the love which came down to Ub, the love which defies time and space, the immortal, imperishable love thou hast put into the heart of man!

"Our years will pass, our faculties fade, our loved ones depart; nothing of Ub will remain Bave poor old withered bodies that drag themselves into the sunshine; all will die. No,*ll lives; love, though buried beneath the snows of age, love glows unextinguished. It breathes in wordless prayers, it looks back to cherished memories, forward to the land of promise. The face is wrinkled, the lips wear a smile the vigorous call childish, the eye is dull; we Beem to have only a palo effigy. Do not think so; below the surface there are tears, strong hopes; there is a whole vast world; there is a human heart; there Is the Infinite.

"Nothing that has ever truly lived is lost, nothing useless; not a sigh or joy, or a sorrow, which has not served Its purpose. Our tears are numbered, the fragrance of our innocent pleasures mounts heavenward as a sweet-smelling savor. Let us take courage ; honest labor, upright thoughts, healthy emotions endure. Let lis give and love, become as little children, so shall we reach self-forgetfulneaB, that supreme possession, that dominion over the universe."

PORTRAIT OF AN "OLD MAID."
(From a Letter to the Editors.)

Ib a late number of your invaluable magazine, I read an article upon that unappreciated class vulgarly styled ''old maids," a class, albeit, we say confidently, which for activity and usefulness has no superior; Indeed, It might not be exceeding the truth to say surpassing any other. What class, let me ask, excites a better influence in literary pursuits, in domestic life, in the religious world f As teachers, as attendants at the bed of suffering, in all works of benevolence and piety?

One, two, or more of those much-to-be-respected ladies form an established "institution" in every community. In the list of teachers for the yonng, none are found more capable, more patient, more jndicious, or more trustworthy of giving the first bent to the little minds committed to their care by anxious, oftentimes overtasked, mothers. Generally they are better fitted than those mothers themselves for giving the opening mind its first start on the way to expansion. Cultivated, refined, intelligent, religious, their whole time is at their own command for the pursuit of the occupation which may be their choice. We say a great blank would be left In any neighborhood or town wanting members of the sisterhood.

Let me recall one whose image is Intertwined with our own early, pleasant memories; one who grew in beauty and happiness, the loved, only danghter of a truehearted, virtuous father, in a sunny nook on the banks ol the lovely Connecticut River; hor childhood knew no want, her early days were passed in ease and pleasure; her mind early trained to ways of culture, propriety, and refinement, her taste In unison with the beautiful scenery of her native state, and the expansion given by varied reading combined to form a character, and to discipline her for the career which, all unexpected, was before her. *•

Reverses fell upon that happy household; the stern hand of death removed that doting father; the loving, grief-stricken mother soon followed; the orphan children, a daughter and two sons, were thrown all at once upon their own resources. That State, proverbial for its number of teachers, seemed not to offer so wide a field for our young aspirant as the interior of New York at that time, whither, by urgent advice, she accompanied a matronly friend to " seek her fortune" in ways of usefulness. The residonce chosen was not a mushroom village on some public highway or near some manufacturing establishment; but was an old, aristocratic town, the homo of the wealthy, the cultivated, the high-bred. Here a home was made, a footing found, a path opened. Now, if you bad entered a neat school-room, you would have met a figure, rather tall, well-proportioned, blueeyed, dark-haired, a handsome woman of perhaps twentyfive, graceful, dignified, and self-possessed; her little charge showing the effects of such a presence in tholr midst; quiet from respect, attentive to their duties from love to that kind teacher, no uuruly elves were there; no strife, no contention, no struggle against the authority they were willing to submit to; in short, it was a rule of love, the government of the heart. Thus she moved among her duties, beloved by pupils and their parents, respected by acquaintances, and endeared to all by the sweet amenities of social and Christian courtesy. And this was no fitful resource; through summer's warmth and winter's cold, her task went on; year after year for successive generations was the daily toil performed. In that school for little girls there were no distinct profes

sorships, but the mechanical (if sewing and knitting can be so called, according to the old method, machines for those arts not then having been introduced) and the Intellectual were supervised by one head.

Vividly can we recall the first essays of our tiny fingers in the varied domain of patchwork; all sewn "overhand," after being basted and handed over with many directions as to holding it " around the end of the finger, keeping the edges even, not taking the stitch too deep, etc. etc.; and to making a smooth fell and a hem without elbows In it." And then ascending the ladder to the higher branch of embroidery, directions in all the intricacies of "edging scallops with buttonhole stitch, working the leaves In satin stitch, the stems in laid stitch." Afterwards came our hesitating attempts at that manifold mystery, the alphabet! Oh, the perplexities of that first lesson, first step in the road to all knowledge! Well we recall the encouraging smile, ths patience with our frequent failures, the cheering glance at the slightest success. We recall, also, the kindly suggestions as to the manner of holding the book or the work, as to gentleness, and kindness, and politeness of manner of pupils to each other, of personal neatness, of attention to the hair, nails, etc.—in short, of all ladylike and womanly deportment.

Then there was an unspoken influence In that obscure little upper room, whose impress is perceptible even to this day. I never knew a coarse, uncouth, or hoydenish girl leave that school; hundreds upon hundreds there were of them, too. Who shall estimate the benefits from such teaching—ay, even In the far future?

Nor was it confined wholly to feminine juveniles, this pleasant influence ; cases there were where mothers persuaded their friend to admit their darling boys to these desirable precincts in company with their sisters, and tot that the world is none the worse. An eminent lswyer in one of our largest cities recalls among his bright memories the genial smile of his first preceptress; and never failed, to her last days on earth, to send at Christmas a substantial evidence of that interest to add to tho few comforts of declining health.

Another wanly form in a great city will brush aside bis heavy moustache, and tell his children bow that, when sailing over mighty waters and travelling through many lands; when visiting far-off countries aDd sacred ruins; when treading the sandy desert or the classic shore; when bathing in the Dead Sea or ascending the Nile; when in the Colisenm or on the Pyramids; when at capitals or courts; when in contact with cardinals or crowned heads; when in the presence of noble dames or jewelled matrons; when associating with the rich, the learned, the great, the high and the puweiful, bis memory would often revert with pleasure to his first afternoon at school, whither his tottering steps were led by an elder sister, and he himself admitted by indulgence. The first hour's attention beginning to weary his little h&id, the tender-hearted preceptress bribed him with a piece of blue rfiibon from the stores of her dainty work-basket. The relief of Us interest being past, the little eyelids again begin to droop, when a lowly couch and pillow are improvised by the same delicate hands, prompted by that never-failing heart. Nothing will ever remove that deep impress of tenderness; like a drop upon the water, whose circle widens and widens, so do the influences of gentle acts expand with the memory. Alas for those whose early teaching• are of an opposite character!

Many hours were found by this true woman, outside

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