89. TO CHANGE THE COLOURS OF ANIMALS.--Any black, or dark coloured spots on some animals, especially horses, may be effectually changed to white, by means of any substance that will chafe or blister the skin; thus a white spot of any shape may be produced on a black horse, by shaving off the hair from the part that is to be thus marked, and applying a plaster of spanish flies, or of quick lime moistened with vinegar; this plaster must be cut to the size and form required for the mark, and must be kept bound on, till the skin is blistered, or nearly so. The next coat of hair will infallibly be white. White spots can be changed to black or brown, only by means of oils or grease. Bacon fat has been recommended for this purpose, but if the oil or fat of a bear can be procured, it will prove more efficacious, as this fat is well known to have a remarkable tendency to darken the colour of animals and even complexions. But either of these, and in fact, many other kinds, will answer this purpose if properly applied, and frequently repeated. 90. TO GIVE LEATHER A BEAUTIFUL METALLIC LUSTRE.--Levigate one ounce of soft lead-coloured plumbago, and an equal quantity (in bulk) of lamp-black, in a gill of alcohol; then add half an ounce of loaf sugar, moistened with water and grind all together. The leather must first be brushed over smoothly with this composition, and when dry, it must be brushed hard and quickly with a dry smooth brush; or may be rubbed with a piece of woollen cloth. This blacking will be found useful for some ornamental purposes, but may be rather too brilliant for boots and shoes. This composition, however, may be mixed occasionally with other kinds of blacking, and will tend to increase their brightness. 91. AN EASY METHOD OF EXTRACTING THE ESSENCE OF ROSES.--Take the leaves of roses, and pound or bruise them: then stratify them with an equal weight of muriate of soda, in a glazed earthern vessel:--when thus filled to the top, cover it well, and set it in the cellar, and let it remain at rest a month or more. Afterwards, strain off the essence therefrom, through a strong cloth by pressure. The essence thus procured, is quite equal if not superior for culinary purposes, to that which is procured by distillation.