CLOTHING. Those who regard their health should be careful to adapt their clothing to the state of the climate, and the season of the year. Whatever be the influence of custom, there is no reason why our clothing should be such as would suit an inhabitant of the torrid or the frigid zones, but of the state of the air around us, and of the country in which we live. Apparel may be warm enough for one season of the year, which is by no means sufficient for another; we ought therefore neither to put off our winter garments too soon, nor wear our summer ones too long. Every change of this sort requires to be made cautiously, and by degrees. In general, all clothes should be light and easy, and in no instance ought health and comfort to be sacrificed to pride and vanity. In the early part of life it is not necessary to wear many clothes: but in the decline of life, when many diseases proceed from a defect of perspiration, plenty of warm clothing is required. Attention should also be paid to the constitution, in this as well as in other cases. Some persons can endure either cold or heat better than others, and may therefore be less mindful of their clothing: the great object is to wear just so many garments as is sufficient to keep the body warm, and no more. Shoes in particular should be easy to the foot, and all tight bandages on every part of the body carefully avoided. CLOUTED CREAM. String four blades of mace on a thread, put them to a gill of new milk, and six spoonfuls of rose water. Simmer a few minutes, then by degrees strain the liquor to the yolks of two eggs well beaten. Stir the whole into a quart of rich cream, and set it over the fire; keep it stirring till hot, but not boiling; pour it into a deep dish, and let it stand twenty-four hours. Serve it in a cream dish, to eat with fruits. Some prefer it without any flavour but that of cream; in which case use a quart of new milk and the cream, or do it as the Devonshire scalded cream. When done enough, a round mark will appear on the surface of the cream, the size of the bottom of the pan, which is called the ring; and when that is seen, remove the pan from the fire. CLYSTER. A common clyster is made of plain gruel strained, and a table-spoonful of oil or salt. A pint is sufficient for a grown person.