SUPPLEMENTARY LITERATURE. Ernest Turner: ‘Hints to Househunters and Householders.’ London, 1884. 2_s._ 6_d._ Eardley F. Bailey Denton: ‘Handbook of House Sanitation, for the use of all persons seeking a healthy home.’ London, 1882. 8_s._ 6_d._ H. Percy Boulnois: ‘Practical Hints on taking a House.’ London, 1885. 1_s._ 6_d._ C. J. Richardson: ‘The Englishman’s House; a practical guide for selecting or building a house, with full estimates of cost, quantities, &c.’ London, 1882. 7_s._ 6_d._ Ernest Spon: ‘The Modern Practice of Sinking and Boring Wells, with geological considerations and examples.’ London, 1885. 10_s._ 6_d._ Charles Hood; ‘A Practical Treatise on Warming Buildings by Hot Water, Steam, and Hot Air; &c.’ London, 1885. 12_s._ 6_d._ William Richards: ‘The Gas Consumer’s Handy Book.’ London, 1877. 6_d._ E. Hospitalier: ‘Domestic Electricity for Amateurs.’ London, 1885. 9_s._ Clarence Cook: ‘The House Beautiful; Essays on Beds and Tables, Stools and Candlesticks.’ New York, 1881. 1_l._ Lewis Foreman Day: ‘Everyday Art; Short Essays on the Arts not Fine.’ London, 1882. 7_s._ 6_d._ M. E. James: ‘How to Decorate our Ceilings, Walls, and Floors.’ London, 1883. 4_s._ Rhoda and Agnes Garrett: ‘Suggestions for House Decoration in Painting, Woodwork, and Furniture.’ London, 1876. 2_s._ 6_d._ _THE LARDER_ Much attention has been given in recent years to the art of conserving foods. The subject really divides itself into 3 distinct branches, viz.: (_a_) Keeping foods _fresh_ for a limited time, (_b_) _storing_ them without changing their character, and (_c_) submitting them to a _curing_ process which will preserve them for an unlimited time. (_a_) _Keeping foods fresh for a limited time._ Some very useful remarks on this point were published by Miss Ascham in the _Exchange and Mart_ a short time since, and will bear repetition. A housewife’s duty is to prevent waste. She must therefore know what is likely to go to waste and why, or perhaps she will do just what is wanted to spoil things which would have kept a little longer if they had been left alone. Most things in the larder are perishable, but not all alike.