TO WASH FLANNELS.—Put the flannel into a pan and pour boiling water upon it. Then make a lather as hot as the hands can bear, take the flannel and wash it as quickly as possible. Done in this way, flannel remains almost as soft as new, and is of a good colour.—W. R. FLANNELS.—All flannels should be soaked before they are made up; first in cold, then in hot water, in order to shrink them. Welsh flannel is the softest, and should be preferred, if to be worn next the skin; but Lancashire flannel looks finer, lasts longer, and should, therefore, be selected when the above is not its destination. Flannel under-garments should be frequently changed, because they imbibe perspiration, which is liable to be absorbed again into the system, and this is injurious. All flannel vestments that are made full, should be _gathered, not plaited_; because, in the latter case, they become thick and matted by washing; and in the event of their being turned from top to bottom in order to alter the wear, the part that had been plaited will be found to be so drawn and injured, that two or three inches of it must be cut off.—W. TO CLEAN CUT-GLASS.—Having washed cut-glass articles, let them thoroughly dry, and afterwards rub them with prepared chalk and a soft brush, carefully going into all the flutings and cavities. TO CLEAN DECANTERS.—Rinse the bottles, and put a piece of lighted coarse brown paper into each: then place the stoppers or corks in, and when the smoke disappears wash the bottles clean. This will remove all stains, but if the decanters are very dirty, this process should be repeated until they are fit for use.—A. ANOTHER.—Cut some raw potatoes in pieces, put them in the bottle with a little cold water, rinse them, and they will look very clean.—E. C. TO CLEAN PORCELAIN OR GLASS-WARE.—The best material for this purpose is fuller’s earth, but it must be beaten into a fine powder, and carefully cleared from all rough and hard particles, which might endanger the polish of the brilliant surface. In cleaning porcelain, it must also be observed that some species require more care and attention than others, as china-ware in common use frequently loses some of its colours. The red, especially of vermilion, is the first to go, because that colour, together with some others, is laid on by the Chinese after burning.—W. J. J.