SIMPLE MODE OF CLEANSING THE TEETH.—Take a tooth-brush, which, after having dipped it in water, rub upon your cake of soap, and then apply to the teeth; the mouth can easily be cleansed of the soap-suds, by rinsing with water. I have found this simple receipt very effective.—J. T. EXCELLENT DENTIFRICE.—I have used the following dentifrice for seven or eight years uninterruptedly, and can confidently recommend it as excellent and economical:—Procure a lump of whiting, and scrape off as much, in fine powder, as will fill a pint pot. Take two ounces of camphor, moisten it with a few drops of brandy or spirit of wine, and rub it into a powder. Mix this with the whiting, and add to it half an ounce of powdered myrrh. Put the whole into a wide-mouthed bottle, and cork down. A small portion of this may be emptied into a box every few days for use. By keeping it corked down, it will be as fragrant at the end of the year as when made. If too strong of the camphor, it will be easy to add a little more whiting.—T. K. COLD CREAM.—Sweet almond oil, seven pounds by weight; white wax, three-quarters of a pound; spermaceti, three-quarters of a pound; clarified mutton suet, one pound; rose-water, seven pints; spirits of wine, one pint. Directions to mix the above:—Place the oil, wax, spermaceti, and suet in a large jar; cover it over tightly, then place it in a saucepan of boiling water (having previously placed two or more pieces of fire-wood at the bottom of the saucepan, to allow the water to get underneath the jar, and to prevent its breaking); keep the water boiling round the jar till all the ingredients are dissolved; take it out of the water, and pour it into a large pan previously warmed and capable of holding twenty-one pints; then, with a wooden spatula, stir in the rose-water, cold, as quickly as possible (dividing it into three or four parts at most), the stirring in of which should not occupy above five minutes, as after a certain heat the water will not mix. When all the water is in, stir unremittingly for thirty minutes longer to prevent its separating, then add the spirits of wine and the scent, and it is finished. Keep it in a cold place, in a white glazed jar, and do not cut it with a _steel_ knife, as it causes blackness at the parts of contact. Scent with otto of roses and essential oil of bergamot to fancy. For smaller quantities, make ounces instead of pounds.—R. S.