Decanters and water-jugs require very tender treatment in cleaning. Fill about two-thirds with hot but not boiling water, and put in a few pieces of well-soaked brown paper; leave them thus for two or three hours; then shake the water up and down in the decanters; empty this out, rinse them well with clean, cold water, and put them in a rack to drain. When dry, polish them outside and inside, as far as possible, with a fine cloth. Fine shot or pieces of charcoal placed in a decanter with warm water and shaken for some time, will also remove stains. When this is not effective, fill the bottle with finely chopped potato skins. Cork tight, and let the bottle stand for three days. Empty and rinse thoroughly. GLASS STOPPER--TO REMOVE Wrap a hot cloth around the neck of the bottle, thus expanding it, or, if this is not effective, pour a little salad oil round the stopper, and place the bottle near the fire, then tap the stopper with a wooden instrument. The heat will cause the oil to work round the stopper, and it should be easily removed. GREASE--TO REMOVE FROM A STONE HEARTH Lay plenty of hot ashes; wash off (after the grease is out) with strong soap suds. HARNESS BLACKING--FOR PRESERVING THE LEATHER Melt four ounces of mutton suet with twelve ounces of beeswax; add twelve ounces of sugar-candy, four ounces of soft soap dissolved in water, and two ounces of indigo, finely powdered. When melted and well mixed, add one-half pint of turpentine. Lay the blacking on the harness with a sponge, and polish off with a brush. FELT-HATS--TO RENOVATE Mix equal quantities of benzine and water, and after well brushing the hat, apply the mixture with a sponge. HERBS--TO DRY The right way in drying herbs for your kitchen and possible medicinal use is to gather them as soon as they begin to open their flowers, and to lay them on some netting in a dry shed or room where the air will get at them on all sides. Be sure they are dry and not moist when you cut or pick them, and free them from dirt and decayed leaves. After they are entirely dried out, put them in paper bags upon which you have written the name of the herb and the date of tying it up. Hang them where the air is dry and there is no chance of their moulding. SAVORY HERBS--TO POWDER Strip the leaves from the stalks, pound, sift out the coarse pieces, put the powder in bottles, and cork tight. Label with exactness every bottle. If, for the convenience of instant use in gravies, soups, etc., you wish different herbs mixed, pound the leaves together when you make them into powders. Celery seed, dried lemon-peel, and other spicy things can thus be combined and ready for the moment's call. ICE VAULT--TO MAKE