Clear out all ash from the grate and lay a few cinders or small pieces of coal at the bottom in open order; over this a few pieces of paper, and over that again eight or ten pieces of dry wood; over the wood, a course of moderate-sized pieces of coal, taking care to leave hollow spaces between for air at the center; and taking care to lay the whole well back in the grate, so that the smoke may go up the chimney, and not into the room. This done, fire the paper with a match from below, and, if properly laid, it will soon burn up; the stream of flame from the wood and paper soon communicating to the coal and cinders, provided there is plenty of air at the center. Another method of lighting a fire is sometimes practiced with advantage, the fire lighting from the top and burning down, in place of being lighted and burning up from below. This is arranged by laying the coals at the bottom, mixed with a few good-sized cinders, and the wood at the top, with another layer of coals and some paper over it; the paper is lighted in the usual way, and soon burns down to a good fire, with some economy of fuel, it is said. FEATHERS--TO CLEAN Cover the feathers with a paste made of pipe-clay, and water, rubbing them one way only. When quite dry, shake off all the powder and curl with a knife. FLANNEL--TO WASH Never rub soap upon it; make suds by dissolving the soap in warm water; rinse in warm water. Very cold or hot water will shrink flannel. Shake them out several minutes before hanging to dry. Blankets are washed in the same way. FLEAS--TO DRIVE AWAY Use pennyroyal or walnut leaves. Scatter them profusely in all infested places. FLIES--TO DESTROY A mixture of cream, sugar, and ground black pepper, in equal quantities, placed in saucers in a room infested with flies will destroy them. If a small quantity, say the equivalent of a teaspoonful of carbolic acid be poured on a hot shovel, it will drive the flies from the room. But screens should be used to prevent their entrance. STEEL-FORKS--TO CLEAN Have a small box filled with clean sand; mix with it a third the quantity of soft soap; clean the forks by sticking in the sand and withdrawing them rapidly, repeating the process until they are bright. CUT-FLOWERS--TO PRESERVE A bouquet of freshly-cut flowers may be preserved alive for a long time by placing them in a glass or vase with fresh water, in which a little charcoal has been steeped, or a small piece of camphor dissolved. The vase should be set upon a plate or dish, and covered with a bell glass, around the edges of which, when it comes in contact with the plate, a little water should be poured to exclude the air. To revive cut flowers, plunge the stems into boiling water, and by the time the water is cold, the flowers will have revived. Then cut the ends of the stems afresh, and place in fresh cold water. FRUIT STAINS--TO REMOVE Pour hot water on the spots; wet with ammonia or oxalic acid--a teaspoonful to a teacup of water.