GINGERBREAD. Mix with two pounds of flour, half a pound of treacle, and half a pound of butter, adding an ounce of ginger finely powdered and sifted, and three quarters of an ounce of caraway seeds. Having worked it very much, set it to rise before the fire. Then roll out the paste, cut it into any shape, and bake it on tins. If to be made into sweetmeats, add some candied orange-peel, shred into small pieces.--Another sort. To three quarters of a pound of treacle, put one egg beaten and strained. Mix together four ounces of brown sugar, half an ounce of sifted ginger, and a quarter of an ounce each of cloves, mace, allspice, and nutmeg, beaten as fine as possible; also a quarter of an ounce of coriander and caraway seeds. Melt a pound of butter, and mix with the above, adding as much flour as will knead it into a pretty stiff paste. Roll it out, cut it into cakes, bake them on tin plates in a quick oven, and a little time will do them. Gingerbread buttons or drops may be made of a part of the paste.--A plain sort of gingerbread may be prepared as follows. Mix three pounds of flour with half a pound of butter, four ounces of brown sugar, and half an ounce of pounded ginger. Make it into a paste, with a pound and a quarter of warm treacle. Or make the gingerbread without butter, by mixing two pounds of treacle with the following ingredients. Four ounces each of orange, lemon, citron, and candied ginger, all thinly sliced; one ounce each of coriander seeds, caraways, and pounded ginger, adding as much flour as will make it into a soft paste. Lay it in cakes on tin plates, and bake it in a quick oven. Keep it dry in a covered earthen vessel, and the gingerbread will be good for some months. If cakes or biscuits be kept in paper, or a drawer, the taste will be disagreeable. A tureen, or a pan and cover, will preserve them long and moist; or if intended to be crisp, laying them before the fire, or keeping them in a dry canister, will make them so. GINGERBREAD NUTS. Carefully melt half a pound of butter, and stir it up in two pounds of treacle. Add an ounce of pounded ginger, two ounces of preserved lemon and orange peel, two ounces of preserved angelica cut small, one of coriander seed pounded, and the same of caraway whole. Mix them together, with two eggs, and as much flour as will bring it to a fine paste. Make it into nuts, put them on a tin plate, and bake them in a quick oven. GLASS. Broken glass may be mended with the same cement as china, or if it be only cracked, it will be sufficient to moisten the part with the white of an egg, strewing it over with a little powdered lime, and instantly applying a piece of fine linen. Another cement for glass is prepared from two parts of litharge, one of quick lime, and one of flint glass, each separately and finely powdered, and the whole worked up into a paste with drying oil. This compound is very durable, and acquires a greater degree of hardness when immersed in water.