If you chance to occupy the important position of a cook, remember that cleanliness is the first, second and third requisite in point of importance, to be observed.

Keep your flour-box, sugar, salt, and spices always covered, that dust and insects may not get in.

Never put onions or cheese on the same dish with anything else, and never cut anything else with the knife you use for them. Keep a particular pitcher for beer or, buttermilk, or you may chance to put milk or water into the remains.

Empty into some outside drain the saucepan in which you have boiled vegetables, as soon as you have done with it; and never put by anything eatable in a saucepan. This is a fearfully common practice with southern cooks. Keep your tin and copper vessels as sweet and clean as glass or china. The saucepans are of far more consequence than tumblers or teacups. If glasses be dirty, those who drink from them are disgusted; but if saucepans be foul, they may chance to be poisoned. Many have died from this cause. The sort of rust which forms in copper vessels not kept clean is a deadly poison. If a housekeeper is careful, she will look into all her saucepans at least once a week, to see if they are well cleaned, or want tinning.

Let the dinner be served quite hot, and have the plates as hot as you can handle them, Cold plates spoil the finest joint of meat; and it is very easy to have plates hot. At breakfast and tea carry in the water quite boiling, and then it will not be your fault if the tea is not good. It is a very common fault in cooks, as soon as the teakettle boils, to set it on one side where the water coo's a little, so that it is not quite boiling when poured on the tea.

-The true economy of housekeeping is simply the art of gathering up all the fragments, so that nothing be lost. I mean fragments of time, as well as materials. Nothing should be thrown away so long as it is possible to make any use of it, however trifling that use may be; and whatever be the size of a family, every member should be employed either in earning or in saving money.

In early childhood, you lay the foundation of poverty or riches in the habits you give your children. Teach them to save everything; not for their own use - for that would make them selfish - but for some use. Teach them to share everything with their playmates; but never allow them to destroy anything.

As far as possible, have bits of bread eaten before they become hard. Spread the rest out to dry to be pounded for puddings, or soaked for "brewis." This is made of dry crusts and bits of bread soaked in hot milk, mashed, salted and buttered like toast.

An ox's gall will set any color in silk, cotton or woollen. The colors of calico which would fade in one washing will be fixed by it. It is worth while to buy cheap fading goods, and set them in this way. Get out all the liquid from the gall, and cork it up in a large phial. One large spoonful in a gallon of warm water is sufficient. It is also excellent for taking out spots from bombazine and stiff goods, which, washed in it. look as well as new. It must be stirred into the water. After washing cloth in this water, you must wash it if you wish to clear it, in warm suds, not putting soap upon it.

Lamps will have a less disagreeable smell if you dip the wick yarn in strong hot vinegar and dry it.

Do not let coffee and tea stand in tin. Keep tinware dry, and scald wooden-ware often.

Eggs will keep almost any length of time in lime water properly prepared. One pint of coarse salt, and one pint of unslacked lime, to a common pailful of water. If there be too much lime it will eat the eggs from the shells; and if a single egg be cracked it will spoil the whole. They should be covered with lime water, and kept in a cold place. It is a good plan to lay down eggs in the spring and September for the winter.

Few know how to keep the flavor of sweet marjoram, the best of all herbs for broth and stuffing. It should be gathered in bud or blossom and dried in a tin kitchen at a moderate distance from the fire; when dry it should be rubbed, sifted, and corked up in a bottle.

Bones from which roasting pieces have been cut may be bought in market for a trifle, and a very rich soup made of them, besides skimming the fat for shortening. Bones from the rump are full of marrow, and will yield a pint of good shortening without impairing the richness of the soup. The best pieces of beef for soup are the leg and shin; if boiled very long, the sinews add to the richness of the soup.

The shoulder of veal is the most economical for roasting or boiling; two dinners may be made from it - the shoulder roasted, and the knuckle cut off to be boiled with pork and greens, or made into soup.

Keep an old blanket and sheet for iron-, ing, and on no account suffer any other to be used. Have plenty of holders, and do not put towels to such service.

Scrubbing Brush.

Keep a coarse broom for the cellar stairs, wood shed, yard, etc. Never use a carpet broom for such places.

Never drop knives into hot dishwater. Have a large tin basin to wash them in, just high enough to wash the blades without wetting the handles. Keep your castors covered with blotting paper and green flannel. Keep your salt spoons out of the salt, and clean them often.

Do not wrap knives and forks in woollens, but in strong paper. Steel is injured by lying in woollens. It is a good plan to rub the blades with nice grease, and wrap them up separately, to prevent rust.

Herbs should be kept from the air. Herb tea, to do any good, should be made very strong. Herbs must be gathered while in blossom. Those who have a little ground will do well to raise the most useful herbs; apothecaries make large profits on them.

The same pickle used for bacon is good for neats' tongues. Pigs' tongues are nice, prepared in the same way. They are sold in England for reindeers' tongues, as a great luxury.