Jamacia rum, 1 pt.; alcohol, 4 pts.; water, 3 pts.; oil of bay, 1 dr.;
oil of pimento, 20 drops.

Jamaica rum, 1 pt.; strong alcohol, 4 pts.; water, 3 pts.; oil of bay, 1 oz.

Alcohol, 1 gallon; rosemary oil, 1 oz.; lavender oil, 1 oz.; bergamot oil, 1 oz.; lemon oil, 1 oz.; rose oil, 16 drops.

Alcohol, 1 pt.; lemon oil, 1/2. oz.; bergamot oil, 1/4 oz.; lavender oil, 3/4 dr.; orange oil, 1 dr.; neroli oil, 1/4 dr.; mush essence, 1 1/2 ozs.; rose, 1/2 dr.; acetic ether, 1 dr.

Bay rum, 1 pt.; glycerine, 1/2 oz.; cantharides, tincture of, 1/2 oz.

White wax, 240 grs.; oil of almonds, 2 ozs.; rose water, 1 dr.; borax,
1/4 dr.; oil of roses, 2 1/2 m.

Lard, white wax, oil of sweet almonds, 2 drs.; powdered camphor, 40 grs.; spermaceti, 40 grs.; glycerine, 1 dr.; oil of bergamot, 2 drops.

Almonds, blanched and powdered, 1 lb.; Castile soap, white, 8 ozs.;
orris root, 2 ozs.; pumice stone, 4 ozs.; oil of bitter almonds, 2 drops.

Alcohol, gum benzoin, 10c worth. Dissolve the gum in alcohol and dilute with soft water.

Preserved fish are generally more economical as food than fresh fish. Thus salt cod furnishes 50 per cent more nourishment than does fresh cod.