left to ferment for three months when the quantity 18 under fifteen gallons, and for five months when ouble that quantity. It is then bottled, and soon oecomes fit for drinking. To solder tortoise-shell. to this is added smoking, the heat of the chimney occasions the salt to concentrate, and the fat betweea the muscles sometimes to become rancid. Bacon is also of an indigestible quality, and i apt to turn rancid on weak stomachs; but for those in health it is an excellent food, especially when used with fowl or veal, or even eaten with pes, cabbages, or cauliflowers. Goat's flesh is hard and indigestible; but that of kids is tender, as well as delicious, and affords good nourishment. before it becomes tender. To solder two pieces of shell together, the two edges which are to be joined, must be bevelled, or chamfered; taking care that the same inclination be given to both, and that they may perfectly fit each other. They are then to be placed one upon the other, and when the joint is well fitted, a strip of paper is to be wrapped firmly round them, so as Venison, or the flesh of deer, and that of hares, to form three or four thicknesses; the whole should is of a nourishing quality, but is liable to the inbe secured by a piece of thread. A pair of pin- convenience, that, though much disposed to poeers resembling small smiths' tongs, or the pinch-trescency of itself, it must be kept for a little time ing irons used by hair dressers, must be heated, the mouth of which must be of sufficient length to embrace the whole joint; these are to be squeezed together, until the shell will bend by its own weight, or by the application of a small force with the finger. The tongs are then to be removed, and when cooled, the pièce will be found to be perfeetly soldered. Care must be taken that the tongs be not too much heated, otherwise, instead of soldering, they will barn the shell: to prevent this, they must be tried by pinching white paper between them; when they are of such a temperature as to scorch it very slightly, they are then fit for use. Qualities of the animal and vegetable food commonly used in diet. Beef-When this is the flesh of a bullock of middle age, it affords good and strong nourishment, and is peculiarly well adapted to those who labour, or take much exercise. It will often sit easy upon stomachs that can digest no other kind of food; and its fat is almost as easily digested as that of veal. Veal is a proper food for persons recovering from indisposition, and may even be given to febrile patients in a very weak state, but it affords less nourishment than the flesh of the same animal in a state of maturity. The fat of it is lighter than that of any other animal, and shows the least disposition to putrescency. Veal is a very suitable food in costive habits; but of all meat it is the least calculated for removing acidity from the stomach. Mutton, from the age of four to six years, and It is of fed on dry pasture, is an excellent meat. a middle kind between the firmness of beef and the tenderness of veal. The lean part of mutton, however, is the most nourishing and conducive to health; the fat being hard of digestion. The head of the sheep, especially when divested of the skin, is very tender; and the feet, on account of the jelly they contain, are highly nutritive. Lamb is not so nourishing as mutton; but it is light, and extremely suitable to delicate stomachs. House lamb, though much esteemed by many, possesses the bad qualities common to the flesh of all animals reared in an unnatural manner. The blood of animals is used as an aliment by the common people, but they could not long sabsist upon it unless mixed with oatmeal, &e.: for it is not very soluble, alone, by the digestive powers of the human stomach, and therefore cannot prove nourishing. Milk is of very different consistence in differen animals; but that of cows being the kind used in diet, is at present the object of our attention. Milk, where it agrees with the stomach, affords excellent nourishment for those who are weak, and cannot digest other aliments. It does not readily become putrid, but it is apt to become sour on the stomach, and thence to produce flatulence, heart-bura, or gripes, and in some constitutions a looseness. The best milk is from a cow at three or four years of age, about two months after producing a calf. It is lighter, but more watery, than the milk of sheep and goats; while, on the other hand, it is more thick and heavy than the milk of asses and rares, which are next in consistence to human milk. On account of the acid which is generated after digestion, milk coagulates in all stomachs; but the caseous or cheesy part is again dissolved by the digestive juices, and rendered fit for the purposes of nutrition. It is improper to cat acid substances with milk, as these would tend to prevent the due digestion of it. Cream is very nourishing, but, on account of its fatness, is difficult to be digested in weak stomachs. Violent exercise, after eating it, will, in a little time, convert it into butter. Butter-Some writers inveigh against the use of butter as universally pernicious; but they might with equal reason condemn all vegetable oils, which form a considerable part of diet in the southers climates, and seem to have been beneficially idtended by nature for that purpose. Butter, like every other oily substance, has doubtless a relaxing quality, and if long retained in the stomach, is liable to become rancid; but, if eaten in moderation, it will not produce those effects. It is, however improper in bilious constitutions. The worst con sequence produced by butter, when eaten with bread, is, that it obstructs the discharge of the sa means the food is not so easily digested. To ob viate this effect, it would be a commendable praetice at breakfast, first to eat some dry bread, and chew it well, till the salivary glands were exhaust ed, and afterwards to eat it with butter. By these means such a quantity of saliva might be carrical into the stomach as would be sufficient for the purpose of digestion. Pork affords rich and substantial nourishment;liva, in the act of mastication or chewing; by which and its juices are wholesome when properly fed, and when the animal enjoys pure air and exercise. But the flesh of hogs reared in towns is both hard of digestion and unwholesome. Pork is particularly improper for those who are liable to any foulness of the skin. It is almost proverbial, that a dram is good for promoting its digestion: Sut this is an erroneous notion; for though a dram may give a momentary stimulus to the coats of the stomach, it tends to harden the flesh, and of course to inake it more indigestible. Smoked hams are a strong kind of meat, and rather fit for a relish than for diet. It is the quali-, ty of all salted meat that the fibres become rigid, and therefore more difficult of digest on; and when Cheese is likewise reprobated by many as ertremely unwholesome. It is doubtless not easy of digestion; and when eaten in a great quantity, may overload the stomach; but if taken sparingly, its tenacity may be dissolved by the digestive juices, and it may yield a wholesome, though not very nourishing chyle. Toasted cheese is agreeable to most palates, but it is rendered more indigestible || bread easy of digestion, it ought to be well ferby that process. Fowls.-The flesh of birds differs in quality according to the food on which they live. Such as feed upon grain and berries, afford, in general, good nourishment; if we except geese and ducks, which are hard of digestion, especially the former. A young hen or chicken is tender and delicate food, and extremely well adapted where the digestive powers are weak. But of all tame fowls, the capon is the most nutritious. Turkeys, &c.-Turkeys, as well as Guinea or India fowls, afford a substantial nutriment, but are not so easy of digestion as the common domestic fowls. In all birds those parts are the most firm, which are most exercised: in the small birds, therefore, the wings, and in the larger kinds the legs, are commonly the most difficult of digestion. Wild fowls.-The flesh of wild birds, in general, though more easily digested, is less nourishing than that of quadrupeds, as being more dry on account of their almost constant exercise. Those birds are not wholesome which subsist upon worms, insects, and fishes. Eggs.-The eggs of birds are a simple and wholesome aliment. Those of the turkey are superior in all the qualifications of food. The white of eggs is dissolved in a warm temperature, but by much heat it is rendered tough and hard. The yolk contains much oil, and is highly nourishing, but has a strong tendency to putrefaction; on which account, eggs are improper for people of weak stomachs, especially when they are not quite fresh. Eggs boiled hard or fried are difficult of digestion, and are rendered still more indigestible by the addition of butter. All eggs require a sufficient quantity of salt, to promote their solution in the stomach. Fish, though some of them be light and easy of digestion, afford less nourishment than vegetables, or the flesh of quadrupeds, and are, of all the animal tribes, the most disposed to putrefaction. Sait water fish are, in general, the best; but when salted, though less disposed to putrescency, they become more difficult of digestion. Whitings and flounders are the most easily digested. Acid sauces, and pickles, by resisting putrefaction, are a proper addition to fish, both as they retard putrescency, and correct the relaxing tendency of butter, so generally used with this kind of aliment. Oysters and cockles are eaten both raw and dressed: but in the former state they are preferable, because heat dissipates considerably their nutritious parts as well as the salt water, which promotes their digestion in the stomach; if not eaten very sparingly, they generally prove laxative. Muscles and periwinkles are far inferior to oysters, both in point of digestion and nutriment. Sea muscles are by some supposed to be of a poisonous nature; but though this opi is not much countenanced by experience, the safest way is to eat them with vinegar, or some other vegetable acid. bread. At the head of the vegetable class stands bread, that article of diet which, from general use, has received the name of the staff of life. Wheat is the grain chiefly used for the purpose in this country, and is among the most nutritive of all the farinaceous kinds, as it contains a great deal of starch. Bread is very properly eaten with animal food, to correct the disposition to putrescency; but is most expedient with such articles of diet as contain much nourishment in a small bulk, because it then serves to give the stomach a proper degree of expansion. But as it produces a slimy chyle, and disposes to costiveness, it ought not to be eaten in a arge quantity. To render mented and baked, and it neve. should be used till it has stood twenty-four hours after being taken out of the oven, otherwise it is apt to occasion various complaints in those who have weak stomachs; such as flatulence, heart-burn, watchfulness, and the like. The custom of eating butter with bread, hot from the oven, is compatible only with very strong digestive powers. Pastry, especially when hot, has all the disadvantages of hot bread and butter, and even buttered toast, though the bread be stale, is scarcely inferior in its effects on a weak stomach. Dry toast, with butter, is by far the wholesomest breakfast. Brown wheaten bread, in which there is a good deal of rye, though not so nourishing as that made of fine flour, is both palatable and wholesome, but apt to become sour on weak stomachs. Oats, barley, and rice.-Oats, when deprived of the husk, and particularly barley, when properly prepared, are each of them softening, and afford wholesome and cooling nourishment. Rice likewise contains a nutritious mucilage, and is less used in Great Britain than it deserves, both on account of its wholesomeness and economical utility. The notion of its being hurtful to the sight is vulgar error. In some constitutions it tends to induce costiveness; but this seems to be owing chiefly to flatulence, and may be corrected by the addition of some spice, such as caraways, aniseed, and the like Potatoes are an agreeable and wholesome food, and yield nearly as much nourishment as any of the roots used in diet. The farinaceous or mealy kind is in general the most easy of digestion, and they are much improved by being toasted or baked. They ought almost always to be eaten with meat, and never without salt. The salt should be boiled with them. Green peas and beans, boiled in their fresh state are both agreeable to the taste and wholesome being neither so flatulent, nor so difficult of diges tion, as in their ripe state; in which they resemble the other leguminous vegetables. French beans possess much the same qualities; but yield a more watery juice, and have a greater disposition to produce flatulence. They ought to be eaten with some spice. Salaus, being eaten raw, require good digestiv? powers, especially those of the cooling kind; and the addition of oil and vinegar, though qualified with mustard, hardly renders the free use of them consistent with a weak stomach. Spinach affords a soft lubricating aliment, but contains little nourishment. In weak stomachs it is apt to produce acidity, and frequently a looseness. To obviate these effects, it ought always to be well beaten, and but little butter mixed with it. Asparagus is a nourishing article in diet, and promotes the secretion of urine; but in common with the vegetable class, disposes a little to flatulence. Artichokes resemble asparagus in their quali ties, but seem to be more nutritive, and less diaretic. Cabbages are some of the most conspicuons plants in the garden. They do not afford much nourishment, but are an agreeable addition to animal food, and not quite so flatulent as the common greens. They are likewise diuretic, and some. what laxative. Cabbage has a stronger tendency to putrefaction than most other vegetable substan ces; and, during its putrefying state, sends forth an offensive smell, much resembling that of putrefying animal bodies. So far, however, from promoting a putrid disposition in the human body, it is, on the contrary, a wholesome aliment in the true putrid scurvy. Tures are a nutritious article of vegetable food, but not very easy of digestion, and are flatulent. This effect is in a good measure obviated, by pressing the water out of them before they are eaten. Carrots contain a considerable quantity of nutritious juice, but are among the most flatulent of vegetable productions. Parsnips are more nourishing and less flatulent than carrots, which they also exceed in the sweetness of their mucilage. By boiling them in two different waters, they are rendered less flatulent, but their other qualities are thereby diminished in | proportion. Parsley is of a stimulating and aromatic nature, well calculated to make agreeable sauces. It is also a gentle diuretic, but preferable in all its qualities when boiled. Celery affords a root both wholesome and fragrant, but is difficult of digestion in its raw state. It gives an agreeable taste to soups, as well as renders them diuretic. Onions, garlic, and shalots are all of a stimulating nature, by which they assist digestion, dissolve slimy humours, and expel flatulency. They are, however, most suitable to persons of a cold and phlegmatic constitution. Radishes of all kinds, particularly the horse radish, agree with the three preceding articles in powerfully dissolving slimy bumours. They excite the discharge of air lodged in the intestines. mach than the latter, more especially when drai without cream, and likewise without breać m butter. That, taken in a large quantity, or at i later hour than usual, tea often produces watchin ness, is a point that cannot be denied; but if user in moderation, and accompanied with the addi tions just now mentioned, it does not sensibly dis cover any hurtful effects, but greatly relieves K oppression of the stomach, and abates a pain of the head. It ought always to be made of a moderar degree of strength: for if too weak it certainly relaxes the stomach. As it has an astringent isste, which seems not very consistent with a rela power, there is ground for ascribing this effect of so much to the herb itself as to the hot water, which not being impregnated with a sufficient quantity of tea, to correct its own emollient ter dency, produces a relaxation, unjustly imputed to some noxious quality of the plant. But tea, e every other commodity, is liable to damage, and when this happens, it may produce effects not e cessarily connected with its original qualities, Coffee. It is allowed that coffee promotes &gestion, and exhilarates the animal spirits, be sides which, various other qualities are ascribed in it, such as dispelling flatulency, removing dizziness of the head, attenuating viscid humours, is creasing the circulation of the blood, and conse quently perspiration; but if drank too strong, affects the nerves, occasions watchfulness, and tre mor of the hands; though in some phlegmatic conApples are a wholesome vegetable aliment, and stitutions it is apt to produce sleep. Indeed, it is in many cases medicinal, particularly in diseases to persons of that habit that coffee is well accom of the breast and complaints arising from phlegm.modated; for to people of a thin and dry habit of But, in general, they agree best with the stomach when eaten either roasted or boiled. The more aromatic kinds of apples are the fittest for eating raw. Pears resemble much in their effects the sweet kind of apples, but have more of a laxative quality, and a greater tendency to flatulence. Cherries are in general a wholesome fruit, when they agree with the stomach, and they are beneficial in many diseases, especially those of the putrid kind. body it seems to be injurious. Turkey coffee is greatly preferable in flavour to that of the West Indies. Drank, only in the quantity of one dish, after dinner, to promote digestion, it answers best without either sugar or milk: but if taken at other times, it should have both; or in place of the la ter, rather cream, which not only improves the beverage, but tends to mitigate the effect of coffee upon the nerves. Chocolate is a nutritive and wholesome compo sition, if taken in a small quantity, and not rePlums are nourishing, and have besides an at-peated too often; but is generally hurtful to the tenuating, as well as a laxative, quality, but are apt to produce flatulence. If eaten fresh, and before they are ripe, especially in large quantities, they occasion colies, and other complaints of the bowels. Peaches are not of a very nourishing quality, but they abound in juice, and are serviceable in bilious complaints. Apricots are more pulpy than peaches, but are apt to ferment, and produce acidities in weak stomachs. Where they do not disagree they are cooling, and tend likewise to correct a disposition to putrescency. Gooseberries and currants, when ripe, are simifar in their qualities to cherries, and when used in A green state, they are agreeably cooling. Strawberries are an agreeable, cooling aliment, and are accounted good in cases of gravel. Cucumbers are cooling, and agreeable to the Dalate in hot weather; but to prevent them from Droving hurtful to the stomach, the juice ought to be squeezed out after they are sliced, and vinegar, Depper, and salt, afterwards added. stomach of those with whom a vegetable diet dis agrees. By the addition of vanilla and other ingredients, it is made too heating, and so much affects particular constitutions as to excite nervous symptoms, especially complaints of the head. Food for horses. A practice is becoming general in Silesia of feeding horses with bread, made by taking equal quantities of oat and rye meal, mixing it with leaven or yeast, and adding one third of the quantity of boiled potatoes. To each horse is given 12 lbs per day, in rations of 4 lbs. each. The bread is cut into small pieces, and mixed with a little moistened cn* straw. It is stated that by this means there is a saving in feeding seven horses of 49 bushels of oats in 24 days, while the horses perform their common labour, and are much better in look, health and disposition. Another improvement in the feeding of horses, consists in the substitution for hay and corn, of eut straw and potatoes, or straw, chaff, and pounded furze mixed, wetted with salt water. The process Tea.-By some, the use of this exotic is con- of preparing it is as follows: Let a tub full of fresh demned in terins the most vehement and unquali-water, with an egg in it, be impregnated with as fed, while others have either asserted its inpɔ- much domestic salt as will cause the egg to rise tence, or gone so far as to ascribe to it salubrious, and float on the surface, that being the criterion of and even extraordinary virtues. The truth seems its saltness being equal to that of sea water. The to lie between these two extremes; there is how-provender being put into a wicker basket, and ever an essential difference in the effects of green tea and of black, or of bohea; the former of which is much more apt to affect the nerves of the sto aud placed on the tub, pour the salted water upon it, in quantity sufficient to wet the whole mass, when it shall have done filtering through it, give i the horses. The salted water will not only isten and sweeten the food, but also operate as a most efficient alterative to purify the blood, purge all gross humours, prevent the increase of worms, and all painful attacks from those troublesome vermin. Horses fed in this manner will work well, and will be fit for all sorts of work. A man cuts with one knife machine, in four hours, enough of wheaten straw to last nine horses for twenty-four hours. Original receipt for sore eyes. Take 1 ounce of white copperas, dissolve it in a quart of water, and apply it to the couers of the eyes three or four times a day, or even every hour. The eyes will smart much during the administra- | tion of the lotion. A table-spoonful for an adult, a tea-spoonful for a child, of cream of tartar, dissolved in half a turnbler of water, may be taken inwardly, once a day, while using the above. The bark of the stem of the pomegranate, a specific in the cure of tænia, or tape worm. "I have repeatedly put to the test of trial in cases of taenia, with uniform success, the dried bark of the stem of the pomegranate shrub, both in decoction and in powder, without exciting any other sensation than those which arise from the fresh bark of the root of the plant. I have also ascertained, by frequent trials, that the virtues of the bark may be preserved several years. Some bark of the stem, which I have had upwards of four years, packed in a deal box, I have recently tried in several cases of tænia with perfect success; so that I have no hesitation whatever in recommending this drug, not only as a safe, but as a perfectly certain remedy for expulsion of tenia. This drug is equally efficacious in expelling from the lower animals (especially dogs), tænia. To full grown dogs may be given the same dose as that taken by adults. The powder mixed with butter or minced meat, is as good a form as any; some dogs will of themselves eat it when prepared in this manner. The powder may also be given in balls, or the decoction may be substituted with equal effect. We are indebted, it seems, for our knowledge of this invaluable remedy for the tape worm to a mussulman fakeer, named Azimshah, who, in 1804, having relieved, in a few hours, Mr Robert Home, of Calcutta, of a tænia which measured 36 feet in length, was prevailed on, by a reward of two gold molars, to disclose the se cret. Varnish for boots and shoes, by which they are rendered impervious to water. Take a pint of linseed oil, with lb. of mutton suet, 6 or 8 oz. of bees'-wax, and a small piece of rosin. Boil all these in a pípkin, and let the liquid cool till it is milk warm. Then, with a hair-brush, lay it on new boots or shoes. If old boots or shoes are to be varnished, the mixture is to be laid on when the leather is perfectly dry. Sympathetic ink. The following application of a modern chemical discovery, has never before been communicated to the public, and affords a sympathetic ink very far superior to any, as yet, in use. Dissolve a small quantity of starch in a saucer, with soft water, and use the liquid like common ink: when dry, no traces of the writing will appear on the paper, and the letters can be developed only by a weak solution of iodine in alcohol, when they will appear of a deep purple colour, which will not be effaced until after long exposure to the atmosphere. So perimanent are the traces left by the starch, that they cannot, when dry, be effaced by Indian rubber; and In another case, a letter, which had been carried in the pocket for a fortnight, had the secret charac ters displayed at once, by being very slightly moist ened with the above mentioned preparation. Preservation of wood by charcoal-especially ap plied to water-spouts. Lay on a good coat of drying oil, then immedi ately dust it over with a thick layer of charcoal, finely powdered, and contained in a muslin bag. After two or three days, when the oil is thoroughly dried, brush off the loose particles of the charcoal, and cover that which adheres with a coat of paint, and a few days after a second. The whole will become a firm and solid crust, and preserve the wood sound many years. N. B. The charcoal should be fresh made, or heated again in close vessels, so as to expel the water which it greedily attracts from the air. The most suitable paint is the common lead colour, but any other will do. Method of packing seeds for transportation, so that they may retain their vegetative property. The lovers of plants, or those who wish to have seeds transported to distant countries, ought to observe the precautions which follow, in order that the seeds may germinate, when they have been sown. The means of effecting this, which we are about to make known, are those which have been followed by that distinguished botanist, M. Soulange Bodin, who has had long experience in this business. All seeds, intended for transportation, should be collected in a state of perfect maturity. The finer seeds may be enclosed in good paper bags, but those which are larger must be placed in layers in very dry sand, and the whole packed in air tight vessels. The stratification in dry sand is a precaution which alone would preserve their germinating property for many years, and during the longest voyages. Saw dust is also a good article, but it is necessary to take the precaution of placing it in an oven, as we do bran, when we wish to pu rify it from mites, or from the eggs of other insects. Oleaginous seeds, which are liable soon to become rancid, such as those of the coffee plant, the oak, nut trees, the tea tree, &c. require, when stratified, to be kept with great care separate from each other, in sand which is very fine, and very dry. Those which are of a middle size, may be sent in their pericarps, enclosed air tight in small cups or pots, by covers of glass, fixed on with putty; or of wood or cork, imbedded in melted wax, or, which is better, in melted pitch. Juicy seeds must be separated from each other, as contact would, soner or later, inevitably cause a fermentation which would destroy them. Roxburg dips them into a solution of gum arabic; this, as it hardens, forms a coat which defends them against every principle of destruction, and enables him to transmit them from the Coromandel coast to Europe, without undergoing the slightest change. With respect to bulbous roots, and other plants with roots, which always require a length of from two to three feet in their shoots or slips, it is best to place them either in earth, taken from the spot where the plant vegetates freely, or in some other earth well divided and mixed, and rather too dry than too moist; the mould formed of the rotten trunks of trees is very good for the purpose; but it is necessary to ascertain that it does not contain insects. Vegetables, treated in this way, have been brought by M. Perrottet from the South Sea, and have all lived. The whole may be enclosed in litthe wooden casks well hooped, and covered, inside and out, with a bituminous coating. So situated, seeds are unalterable; and when the vessels are well closed, neither insects, external air, moisture in this above all reception of the body. In all cases, intermen unded should be deferred till signs of putrefaction appear, moss, or but especially in those where no gradation of die ease has preceded, as in cases of hysteries, apsarrived plexy, external injuries, drowning, suffocation, and the like. The effects of sound upon animal life is astonishing. The beat of a drum may have a very scruple, beneficial effect upon persons in a state of suspend ed animation. At one time, a scream, extorted by grief, proved the means of resuscitating a per• son who was supposed to be dead, and who had exhibited the usual recent marks of the extinction of life. sweet Cautions against premature interment. In cases of malignant fevers, putrescency a vances speedily, and, under such circumstances, the time of the funeral ought not to be unneccssi rily protracted; but this ought never to be the case in northern climates, and in temperate or eve cool weather. Young persons, in the bloom of health and vigour, may be struck down by an illness of only a few days, or even hours, but they ought not to be consigned to the same summary sentence, merely because custom has ordained i Alle No sooner has breathing apparently ceased, and the visage assumed a ghastly or death-like look, than the patient, after his eyes are closed, is to often hurried into a coffin, and the body, scarcely yet cold, is precipitated into the grave. So ex tremely fallacious are the signs of death, that too often has the semblance been mistaken for the reality; especially after sudden accidents, or short illness. Many of these, however, by prompt means and judicious treatment, have been happily ilk each ... Three a fresh •s for one our that is Assistance to a person in danger of drowning, If the spectator is unable to swim, and can make the sufferer hear, he ought to direct him to keep his hands and arms under water until assistance comes; in the mean time throw towards him a rope, a pole, or any thing that may help to bring hi are, and ashore, or on board; he will eagerly seize what ever is placed within his reach: thus he may, per dalierhaps, be rescued from his perilous situation. But this desirable object appears attainable by the proper use of a man's hat and pocket handker sa A-chiet, which, being all the apparatus necessary, is of the to be used thus: Spread the handkerchief on the ter of a ground, or deck, and place a hat, with the brim sung, till downwards, on the middle of it; then tie the handkerchief round the hat, like a bundle, keeping the knots as near the centre of the crown as possible. Now, by seizing the knots in one hand, and keeping the opening of the hat upwards, a person, without knowing how to swim, may fearlessly plunge into the water, with whatever may be ne cessary to save the life of a fellow creature. which was Juil a The best manner in which an expert swimmer can lay hold of a person he wishes to save from sinking, is to grasp his arm firmly between the shoulder and the elbow: this will prevent him from clasping the swimmer in his arms, and thus forcing him under water, and, perhaps, causing him to sink with him. To escape the effects of lightning. When persons happen to be overtaken by a thunder-storm, although they may not be terrified by the lightning, yet they naturally wish for shelter from the rain which usually attends it; and, there fore, if no house be at hand, generally take refuge under the nearest tree they can find. But in doing this, they unknowingly expose themselves to a double danger; first, because their clothes being * thus kept dry, their bodies are rendered more lis Ible to injury,—the lightning often passing har weet, the less over a body whose surface is wet; and, second pumaa sut inse i ly, because a tree, or any elevated object, instead |