New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

wipe clean; then dust some dry whiting in a muslin bag over, and rub bright with dry leather. The last is to prevent rust, which the cook must be careful to guard against by wiping dry, and putting by the fire when they come from the parlour; for if but once hung up without, the steam will rust the inside. _To take rust out of Steel._ Cover the steel with sweet oil well rubbed on it, and in forty eight hours use unslacked lime finely powdered, and rub until all the rust disappears. _To clean stone Stairs and Halls._ Boil a pound of pipe makers clay with a quart of water, a quart of small beer, and put in a bit of stone blue. Wash with this mixture, and when dry, rub the stones with flannel and a brush. _To clear Paperhangings._ First blow off the dust with the bellows. Divide a white loaf of two days old into eight parts. Take the crust into your hand, and beginning at the top of the paper, wipe it downwards in the lightest manner with the crumb. Do not cross or go upwards. The dirt of the paper and the crumbs will fall together. Observe, you must not wipe above half a yard at a stroke, and after doing all the upper, part, go round again, beginning a little above where you left off. If you do not do it extremely lightly, you will make the dirt adhere to the paper. It will look like new if properly done. _To clean Paint._ Never use a cloth, but take off the dust with a little longhaired brush, after blowing off the loose parts with the bellows. With care, paint will look well for a length of time. When soiled, dip a sponge or a bit of flannel into soda and water, wash it off quickly, and dry immediately, or the strength of the soda will eat off the colour. When wainscot requires scouring, it should be done from the top downwards, and the suds be prevented from running on the unclean part as