A Receipt for Making Compressed Yeast.—­This yeast is obtained by straining the common yeast in breweries and distilleries until a moist mass is obtained, which is then placed in hair bags, and the rest of the water pressed out until the mass is nearly dry.  It is then sewed up in strong linen bags for transportation.

How to Tell the Age of Eggs.—­We recommend the following process (which has been known for some time, but has been forgotten) for finding out the age of eggs, and distinguishing those that are fresh from those that are not.  This method is based upon the decrease in the density of eggs as they grow old.  Dissolve two ounces of kitchen salt in a pint of water.  When a fresh-laid egg is placed in this solution it will descend to the bottom of the vessel, while one that has been laid on the day previous will not quite reach the bottom.  If the egg be three days old it will swim in the liquid, and if it is more than three days old it will float on the surface, and project above the latter more and more in proportion as it is older.

A Recipe for Making Court Plaster.—­Isinglass 125 grains, alcohol 1-3/4 fluid ounces, glycerine 12 minims, water and tincture of benzoin each sufficient quantity.  Dissolve the isinglass in enough water to make the solution weigh four fluid ounces.  Spread half of the latter with a brush upon successive layers of taffeta, waiting after each application until the layer is dry.  Mix the second half of the isinglass solution with the alcohol and glycerine, and apply in the same manner.  Then reverse the taffeta, coat it on the back with tincture of benzoin, and allow it to become perfectly dry.  There are many other formulas, but this is official.  The above quantities are sufficient to make a piece of court plaster fifteen inches square.

One of the Very Best Scouring Pastes Consists of—­Oxalic acid, 1 part; Iron peroxide, 15 parts; Powdered rottenstone, 20 parts; Palm oil, 60 parts; Petrolatum, 4 parts.  Pulverize the oxalic acid and add rouge and rottenstone, mixing thoroughly, and sift to remove all grit; then add gradually the palm oil and petrolatum, incorporating thoroughly.  Add oil of myrbane, or oil of lavender to suit.  By substituting your red ashes from stove coal, an inferior representative of the foregoing paste will be produced.

How to Manufacture Worcestershire Sauce.—­A.  Mix together 1-1/2 gallons white wine vinegar, 1 gallon walnut catsup, 1 gallon mushroom catsup, 1/2 gallon Madeira wine, 1/2 gallon Canton soy, 2-1/2 pounds moist sugar, 19 ounces salt, 3 ounces powdered capsicum, 1-1/2 ounces each of pimento and coriander, 1-1/2 ounces chutney, 3/4 ounce each of cloves, mace and cinnamon, and 6-1/2 drachms assafoetida dissolved in pint brandy 20 above proof.  Boil 2 pounds hog’s liver for twelve hours in 1 gallon of water, adding water as required to keep up the quantity, then mix the boiled liver thoroughly with the water, strain it through a coarse sieve.  Add this to the sauce.