Furniture in constant use is greatly improved by washing with vinegar and water, and afterwards applying cold drawn linseed oil, rubbing it very much. It should be rubbed again in a day or two afterwards. Or, linseed oil, 1 pint ; spirits of wine, % gill. Mix well. Apply with a linen rag. Rub dry with a soft cotton cloth. Rub last and hard with a piece of old silk. In time it will have a most beauti- ful gloss. Or, Linseed oil, bees wax scraped into, and gradually dissolved in turpentine, to the thickness of cream. Apply as above and rub well. Or, 1 pint of linseed oil, 1 oz. of finely powdered rose pink, 1 oz. of shellac ; beat well 1 oz. of alkanet root, and add it to the other. Keep the vessel in a warm place for a week, stirring now and then. This is excellent for darkening new wood, and removing marks, &c. Apply, and rub as before. Chamois leather is the best to rub with. FURNITURE POLISH.— Spirits of wine, 1 pint ; gum shellac, and gum lac, of each an oz. ; gum sandarac, oz. Melt with very gentle heat, frequently shaking the bottle. Double or treble a piece of cloth ; put a little polish upon it ; cover that with a piece of soft linen rag lightly touched with cold-drawn linseed oil. Rub the furniture or wood in a circular direction. Afterwards; nib in the same way spirits of wine, with a little of the polish added to it ; and a very brilliant polish will be produced. Some furniture requires pre- vious scraping with fine glass paper, on FOR 1 88 GAR account of having been polished with wax. Or, linseed oil, x pint ; treacle, 8 ozs. ; add a glass of gin ; stir well ; apply with a rag ; rub till dry, and it will pro- duce a splendid gloss. FURS, to Keep Moths from. — Sprinkle them with spirits of turpentine. Or wash them with corrosive sublimate, io or ia grains in a pint of warm water. Or use borax dissolved. FURS, to Improve. — Warm bran in an oven. Rub it well into the fur several times. Shake and brush till free from dust. Rub light furs with magnesia. G. GAME, to keep Sweet. — Game of all kinds, birds, rabbits, or deer, can be kept sweet a long time by putting finely pulverized charcoal in a thin mus- lin bag and placing it inside the game. Change the charcoal every day. It is excellent to keep any meat, fish, or fowl pure and sweet. Wash clean before cooking. Charcoal is also used for fil- tering impure water. GAME PIE. — Divide the birds If large, into pieces or joints. They may be pheasants, partridges, &c. Add a little bacon or ham. Season welL Cover with puff-paste, and take care- fully. Pour into the pie % a cupful of melted butter, the juice of a lemon, and a glass of sherry✪ Game Pie, when rather more than half baked. GAME SOUP. — Cut in pieces a partridge, pheasant, or rabbit ; add slices of veal, ham, onions, carrots, &c. Add a litde water ; heat a little on a slow fire, as gravy is done; then add some good broth✪ Game Soup ; boil the meat gently till it is done. Strain, and stew in the liquor what herbs you please. GANGREEN, or MORTIFI- CATION.—See Logwood, page 242. GARDENING, Directions for each Month in the Year. January. — Trench and manure; prepare hot-beds for asparagus, cucum- bers, 'mint, potatoes, and the small salads. Sow the brown, Dutch, and grand admiral cabbages, curled parsley for transplanting ; frame peas, horn carrots, mazagan beans, onions (to be allowed to grow large) ; plant out cab-

AI-modernized reading of the original text

Furniture in constant use is greatly improved by washing with vinegar and water, and afterwards applying cold drawn linseed oil, rubbing it very much. It should be rubbed again in a day or two afterwards. Or, linseed oil, 1 pint ; spirits of wine, % gill. Mix well. Apply with a linen rag. Rub dry with a soft cotton cloth. Rub last and hard with a piece of old silk. In time it will have a most beautiful gloss. Or, Linseed oil, bees wax scraped into, and gradually dissolved in turpentine, to the thickness of cream. Apply as above and rub well. Or, 1 pint of linseed oil, 1 oz. of finely powdered rose pink, 1 oz. of shellac ; beat well 1 oz. of alkanet root, and add it to the other. Keep the vessel in a warm place for a week, stirring now and then. This is excellent for darkening new wood, and removing marks, &c. Apply, and rub as before. Chamois leather is the best to rub with. FURNITURE POLISH.— Spirits of wine, 1 pint ; gum shellac, and gum lac, of each an oz. ; gum sandarac, 1 oz. Melt with very gentle heat, frequently shaking the bottle. Double or treble a piece of cloth ; put a little polish upon it ; cover that with a piece of soft linen rag lightly touched with cold-drawn linseed oil. Rub the furniture or wood in a circular direction. Afterwards; nib in the same way spirits of wine, with a little of the polish added to it ; and a very brilliant polish will be produced. Some furniture requires previous scraping with fine glass paper, on account of having been polished with wax. Or, linseed oil, 1 pint ; treacle, 8 ozs. ; add a glass of gin ; stir well ; apply with a rag ; rub till dry, and it will produce a splendid gloss. FURS, to Keep Moths from. — Sprinkle them with spirits of turpentine. Or wash them with corrosive sublimate, io or ia grains in a pint of warm water. Or use borax dissolved. FURS, to Improve. — Warm bran in an oven. Rub it well into the fur several times. Shake and brush till free from dust. Rub light furs with magnesia. G. GAME, to keep Sweet. — Game of all kinds, birds, rabbits, or deer, can be kept sweet a long time by putting finely pulverized charcoal in a thin muslin bag and placing it inside the game. Change the charcoal every day. It is excellent to keep any meat, fish, or fowl pure and sweet. Wash clean before cooking. Charcoal is also used for filtering impure water. GAME PIE. — Divide the birds If large, into pieces or joints. They may be pheasants, partridges, &c. Add a little bacon or ham. Season welL Cover with puff-paste, and take carefully. Pour into the pie % a cupful of melted butter, the juice of a lemon, and a glass of sherry, when rather more than half baked. GAME SOUP. — Cut in pieces a partridge, pheasant, or rabbit ; add slices of veal, ham, onions, carrots, &c. Add a litde water ; heat a little on a slow fire, as gravy is done; then add some good broth ; boil the meat gently till it is done. Strain, and stew in the liquor what herbs you please. GANGREEN, or MORTIFI- CATION.—See Logwood, page 242. GARDENING, Directions for each Month in the Year. January. — Trench and manure; prepare hot-beds for asparagus, cucumbers, 'mint, potatoes, and the small salads. Sow the brown, Dutch, and grand admiral cabbages, curled parsley for transplanting ; frame peas, horn carrots, mazagan beans, onions (to be allowed to grow large) ; plant out cab-

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