In the laboratory, distilling is most frequently performed with vessels termed retorts, or even from flasks; but as these are not very applicable to domestic purposes, we pass them over. In domestic practice, the still is usually employed to obtain some water or spirit flavoured with essential oil, or the oil itself, and the process should be slightly modified so as to suit each case. The vegetable substance should not be placed on the bottom of the still itself, as in that case it might become burnt, and so give an unpleasant flavour to the whole; but a bottom of wickerwork should be placed in the still in the first instance for it to rest upon, or a perforated board. The substance to be distilled should be placed in the still, covered with water, for some hours before the fire is lighted; no more water being added than sufficient to cover it, if the preparation of oil is the object. Herbs, for distilling, should be collected on a dry day, and—unless the oil resides in the seeds, as in the case of caraway, anise, &c., or in the flowers, as in the rose, lavender, &c.—just before the flowers have opened, as at that period there is the greatest quantity of essential oil in the plant. All plants cultivated for distillation, should be grown in a situation where they can receive a full amount of sun-light, as shade or darkness very much tend to prevent the formation of essential oil. [Illustration: _Fig. 2._] The liquid which comes out of the worm, is a mixture of water highly flavoured with the substance, and some undissolved oil; this latter is sometimes heavier and sometimes lighter than water, either sinking or floating; in the latter case, the oil may be readily separated by filling a bottle with the mixture, and when the oil has collected at the top, carrying it off by a few threads of cotton placed as in _Fig. 2_, taking care that they are moistened with oil before arranging them. The cotton acts as a syphon, and removes the whole of the oil. If the object of the operation is to obtain the oil, and not the distilled water, the latter should be preserved, and used again and again with fresh herbs, because having in the first operation dissolved up as much oil as it is capable of doing, it causes no loss to the subsequent distillations. It may, perhaps, be thought that our article is incomplete, from our not giving any particular directions as to the manufacture of spirits, both as regards the first fermentation and subsequent distillation; but our readers should bear in mind that the manufacture of spirit is illegal, and the result is most frequently a heavy fine and imprisonment, to which we have no wish that our articles should be introductory. HOUSEHOLD RECEIPTS.—CLEANING, DYEING, RENOVATING, MENDING, PRESERVING, ETC.