For _blueing_ there is nothing better than the “Nuremberg Ultramarine Blue,” which comes in pretty little balls about the size of a small cherry, at from fifty to seventy-five cents a box. One box with care, in a medium-sized family, will last several months. The balls must be tied into a blueing-bag, and used like common blueing. A large fire-proof earthen saucepan or one of the yellow-ware pipkins is better than tin or iron to make starch in; but if these are not to be found, a tin kettle will do very well, if kept bright and clean, and never used for any other purpose. When cooking it should be carefully attended to, and then there is no danger of its scorching. Two even teaspoonfuls of starch for each shirt, a salt-spoonful of salt, a piece of sperm or white wax as large as a pea, or, if these are not to be had, that much lard or butter, is a good rule. Use enough cold water to wet the starch, so that it can be stirred free from lumps and beaten perfectly smooth, then pour on boiling water. It is not easy to give the quantity of water to this amount of starch, as the tastes vary in regard to the stiffness of collars and bosoms. The starch must be stirred often, and boil slowly from fifteen to twenty minutes. Skim and strain while hot into a large wooden bowl or earthen dish; keep a bag for straining starch, which should never be used for anything else; but it is safe to keep close watch, or towels, napkins, etc., will be used for this purpose instead of the bag. It is not long since we found one recommended as a _splendid_ laundress straining starch through a _shirt-sleeve_, which was tied about the wrist with a fine handkerchief. A good starch-bag was hanging not six feet off. “Never mind, my lady, I’ll wash it all out.” If you prefer to starch after the clothes are dried, wet the bosoms, collars, and wristbands in hot water, wring very dry, and starch while the cloth is yet warm. Rub the starch in faithfully, wring in a dry towel to remove all starch that may adhere to the outside, spread the garments out evenly, rub with a dry cloth, roll up tightly, and let them remain two or three hours before ironing. In cold weather it is safe to dampen and fold clothes at night, and then it is desirable to have the starched clothes ironed first. In warm weather starched clothes should never be dampened or folded till morning, as there is danger of the starch becoming sour and mildewing; and unless there is a cool, airy room to leave them in, it is not safe to sprinkle and fold anything, for they may mildew in a warm room in a night.