FEATHERS CLEANED. In order to clear feathers from animal oil, dissolve a pound of quick lime in a gallon of clear water; and pour off the clear lime-water for use, at the time it is wanted. Put the feathers to be cleaned in a tub, and add to them a sufficient quantity of the clear lime-water, so as to cover them about three inches. The feathers, when thoroughly moistened, will sink down, and should remain in the lime-water for three or four days; after which, the foul liquor should be separated from them by laying them on a sieve. They are afterwards to be washed in clean water, and dried on nets, the meshes being about the same fineness as those of cabbage nets. They must be shaken from time to time on the nets; as they dry, they will fall through the meshes, and are to be collected for use. The admission of air will be serviceable in the drying, and the whole process may be completed in about three weeks. The feathers, after being thus prepared, want nothing farther than beating, to be used either for beds, bolsters, pillows, or cushions. FEET. To prevent corns from growing on the feet, wear easy shoes, and bathe the feet often in lukewarm water, with a little salt and potash dissolved in it. The corn itself may be completely destroyed by rubbing it daily with a little caustic solution of potash, till a soft and flexible skin is formed. For chilblains, soak the feet in warm bran and water and rub them well with flour of mustard. This should be done before the chilblains begin to break. FENNEL SAUCE. Boil fennel and parsley, tied together in a bunch; chop it small, and stir it up with melted butter. This sauce is generally eaten with mackarel. FEVER DRINK. To make a refreshing drink in a fever, put into a stone jug a little tea sage, two sprigs of balm, and a small quantity of wood sorrel, having first washed and dried them. Peel thin a small lemon, and clear from the white; slice it, and put in a bit of the peel. Then pour in three pints of boiling water, sweeten, and cover it close.--Another drink. Wash extremely well an ounce of pearl barley; shift it twice, then put to it three pints of water, an ounce of sweet almonds beaten fine, and a bit of lemon peel. Boil the liquor smooth, put in a little syrup of lemons, and capillaire.--Another way is to boil three pints of water with an ounce and a half of tamarinds, three ounces of currants, and two ounces of stoned raisins, till nearly a third is consumed. Strain it on a bit of lemon peel, which should be removed in the course of an hour, or it will infuse a bitter taste.