Allow the spots to remain saturated with alcohol for a little time, then wash in clear water.

Put one or two drops of oxalic acid on the spots, rinse in several waters, and finally in ammonia.

Wet the spots with milk, and cover them with common salt. Let stand some hours, then rinse in several waters.

Use clear, cold water at first, then soap and water.

According to a writer in Health, honey is a valuable medicine, and has many uses. It is excellent in most lung and throat affections, and is often used with great benefit in place of cod-liver oil. Occasionally there is a person with whom it does not agree, but most people can learn to use it with beneficial results. Children who have natural appetites generally prefer it to butter. Honey is a laxative and sedative, and in diseases of the bladder and kidneys it is an excellent remedy.

To make the kitchen attractive, the stove must first be attended to. Now, if you are an old hand at the art of homemaking, you may have heard of the following "wrinkle," or, nine chances out of ten, you may not. At any rate, if you will mix your stove polish with strong soap suds, you will find the lustre come very quickly when you begin rubbing. Should there be steel trimmings on your stove, you will find this recipe a good one to give an extra polish: turpentine, two tablespoonfuls; sweet oil, one tablespoonful; emery powder, one tablespoonful.

Cover the spots with salt, moisten with lemon juice, let stand a time, adding more salt and lemon. If not successful with these, use for fast colors muriatic acid. Spread the cloth over a large bowl of hot water, touch the dry spots with a drop or two of the acid. When the rust disappears, rinse several times in clear water, and then in water in which there is a little ammonia.

Use lemon juice and sunshine, or, if deep seated, soak in a solution of one tablespoonful of chloride of lime in four quarts of cold water until the mildew disappears. Rinse several times in clear water.

Teach your daughters to cook; that should be the first care of every mother as soon as her girls reach the age of twelve years. It does not matter if they may count on an income of $2,-500 or $250 each per annum, whether they are fine ladies or poor working-girls; they should know that the woman who cannot cook and serve up an appetizing meal without wasting good food is a disgrace to her sex.

It is true that the rich woman need not go into her kitchen and soil her fingers in doing what she can pay servants to do for her. None the less she should be able to criticise their efforts and supervise the household expenditure, so that a perfect knowledge of the art of cookery is as necessary to her as it is to the laborer's wife who has to make one shilling do the work of two, and yet feed the family well. The young bride who, suddenly finding herself without a servant, discovered that she could not even boil a potato, is a very good example of the useless sort of woman who should not marry until she has qualified herself at the cooking school.--Health Journal.

Bad cooking diminishes happiness and shortens life.--Wisdom of Ages.

I believe that the introduction of the study of domestic science into the curriculum of every girls' college would have a distinct bearing upon the solution of the ever-perplexing servant problem. Just so long as domestic work as a profession for women is regarded with disdain and looked down upon, just so long will we have the problem of domestic service in its present unsatisfactory condition. But the moment we lift it to the plane where it rightly belongs,--as one of the highest professions known to mankind, worthy of serious study at college,--then will we see a different order of things. The girl, who today prefers a place in a store or factory, would no longer continue to regard the work of a domestic as menial, if that work were placed before the world as a study, prepared for in college and studied by girls of intelligence and position. If some of our girls entered homes with the knowledge which a college course of domestic science would give them, they would very quickly cease to regard their servants as simply menials and white slaves.

Not only would such girls give to cooking its proper place, but they would demand as well a quality of service which would of itself weed out the incompetent, and bring a new and higher element into our kitchens. If the mistresses of. American homes knew more themselves of cooking as an art, if they more intelligently appreciated its value, they would give higher credit to those who are today cooking in our kitchens. There is ignorance in our kitchens today--no doubt whatever of that. But what other condition of affairs can we expect, when a still greater ignorance exists in our drawing-rooms?