TO CLEAN HAIR OR CLOTHES-BRUSHES.—Dissolve about the size of a walnut of washing soda, and an atom of soap in a basin _quite full_ of warm water. Pass the hairs of the brush quickly for a few minutes on the surface of the water without wetting either the handle or back, which always loosens it and spoils varnish brushes; if cleaned in this manner it will save great trouble, and last a much longer time.—M. L. J. TO CLEAN HEAD AND CLOTHES-BRUSHES.—Put a table-spoonful of pearlash into a pint of boiling water. Having fastened a bit of sponge to the end of a stick, dip it into the solution, and wash the brush with it; carefully going in among the bristles. Next pour over it some clean hot water, and let it lie a little while. Then drain it, wipe it with a cloth, and dry it before the fire.—J. GREGORY. TO CLEAN SPONGE.—Immerse it in cold buttermilk, let it soak for a few hours, and wash it out in clean water, it will be perfectly clean and soft. This I have often tried, and never found it to fail.—J. E. C. TO CLEAN A COMB.—Many of the readers of the _Practical Housewife_ may perhaps smile upon seeing so simple a recipe as the one I now send, but having during my experience as a housekeeper felt more annoyance from trifling than material causes, I venture to send my contribution. Tie one end of a strong silk thread to the handle of a wash-stand or bureau-drawer. Sit down before it with a towel spread on your lap, and holding the other end of the silk tightly in your left hand, take the comb in your right hand and pass it hard and carefully along the thread, which must be made to go in between all the teeth separately, so as to remove or scrape down all the impurities. Then rub the comb with a comb-brush, or a soft cloth; rinse it in warm soap-suds, and wipe it dry.—M. G., _Stockport_. TO CLEAN BOTTLES INFECTED WITH BAD SMELLS.—Put into bottles so affected some pieces of gray or brown paper; fill them with water; shake the bottles strongly; leave them then a day or two in this state, when, finding them more or less affected, repeat the process, and afterwards rinse them with pure water.—S. S. T. FOOD FOR INVALIDS. One of the useful accomplishments of a lady is to understand how to make the invalid in her family comfortable. Food prepared by the kind hand of a wife, mother, sister, friend, has a sweeter relish than the mere ingredients can give, and a restorative power which money cannot purchase. These receipts will enable the watchful attendant to vary the food, as choice or symptoms may render expedient. Jellies and meat broths, together with the various kinds of farinaceous food, are the lightest on the stomach, as well as generally the most nutritious for an invalid. Milk preparations are useful when the lungs are weak. Food that the stomach can digest without distressing the patient is the kind that gives actual strength.