answerable for; and which sometimes amounted to nearly thirty shillings a week.

This circumstance, added to my reputation of being a tolerably good gabber, or, in other words, skilful in the art of burlesque, kept up my importance in the chapel. I had besides recommended myself to the esteem of my master by my assiduous application to business, never observing * Saint Monday. My extraordinary quickness in composing always procured me such work as was most urgent, and which is commonly best paid; and thus my time passed away in a very pleasant manner.'

THE principles of Thrift are shown in the home, and in wise management there, as much as in the counting-house. Without it there is little use in saving money, for there can be no happiness, and

much of it depends on the mistress of the household. Every girl should therefore learn to be a good housekeeper as earnestly as every boy should learn how to be a good book-keeper or moneymaker. The girl can save even more than the boy can earn. In order to do this wisely and well she must know how best to spend the money entrusted to her for the provision of the household; she must know how to get her money's worth. The father or master of the house may take it upon himself to see to the building, drainage, ventilation, and water supply of the home, and by wise management prevent much loss of health, life, and money; but it is within the home that the woman holds her sway, and where her good or bad administration is felt. It is she who usually buys and prepares the food of the family and regulates their clothing. It is therefore very necessary that she should be acquainted with the nature of the things she has to deal with, and be well instructed in domestic Thrift.

What then is good food? Surely it is that which will best and with least cost fulfil the purpose for which food is taken-to strengthen and nourish the body, and enable it to do its work well and to resist disease. Good cooking is an element of good food, for the best materials in the world may be spoiled with bad cooking; and it is certainly an important branch of womanly thrift to understand this. Milk is the type of good food. People can live a long time on milk, because it contains a

portion of everything that is really necessary in food. All that is good in food, and which cannot be dispensed with, is divided into flesh-formers and heat-givers. Nice fresh milk contains both these things, and that is why no infant should ever have any other food until it gets teeth to bite more solid food. The curd of milk, of which we make cheese, is the same sort of thing as chemists find in meat, and contains a substance called proteine. This is why many a working-man finds he can often do without meat, and eat cheese instead, because it contains the flesh-forming or muscle-making stuff he requires to repair the waste in his body caused by hard work. Then the heat-giving substances in milk are the sugar and the fat or butter, and they help to keep the body warm, to give it working power, and make it fat too.

All these things, such as butter, fat of any kind, sugar and oil, contain in them a substance called. carbon; the same thing is in the tallow or wax of a candle, and the coal which we put on the fire. When we light the wick of a candle, or put coals on a hot fire, the oxygen or pure gas of the air joins with the carbon in the tallow or the coal, and makes it burn and give out heat. Were there no oxygen in the air, the light would go out, and the fire would not burn, as has been explained. The more good air we breathe, the more oxygen gets into our blood to join with the carbon, which the blood obtains from such food as has been mentioned, and the carbon and the oxygen meeting

together, in all parts of the body, form heat, and some of this heat is given out into the atmosphere from the surface of the body. But when there is more carbon in the food than the lungs provide oxygen to burn, the carbon is deposited in the body in the form of fat, and when people or children get fat and not strong, inquiry should be made whether their food is well chosen. Starch of all sorts-rice and flour and potatoes, and many other things which contain starch-is a heat and force-giving food only; arrowroot and corn-flour and rice-flour are not nutritious, that is they do not contain muscle or flesh-forming stuff, only heat and force-giving and fat-making material.

These things are very nice to eat when put into milk, which does contain all that is wanted in food, but if a child were fed on any of them alone, without milk, it might grow fat, but would never be strong, and would probably die for want of the real flesh-making food it requires. Nevertheless it is quite right to eat these heat-giving foods, and they are very necessary for the health of the body, but not alone. In disease where people grow very thin, and the stomach has lost the power of sending the small portions of fat, or butter and sugar eaten into the blood, there is one kind of oil which is more easily digested than any other, and that is the oil of a fish, cod-liver oil. Persons who have become quite thin, after taking this oil, recover their plump looks, and get quite stout. Besides the flesh-formers and heat-givers in food, of which

milk is a type, exist a quantity of valuable mineral matter salts as they are called-which act just as common salt does on the blood, and keep it fresh and pure. These salts exist in fresh butchers' meat, but in boiling or roasting they are got rid of. It is only in soup or broth that the salts which are in the meat are found. So it is with vegetables. All vegetables abound in these salts, but they are usually boiled and the water thrown away which contains the salts.

In hodge-podge, or Irish stews or soups, when the liquid in which the vegetables and meat have been stewed is eaten, the salts are secured instead of being thrown away. This is why raw vegetables and fruit, such as salads, water-cresses, oranges and apples, are so good for everybody, and why it is so desirable for all who can to grow things of this sort in their own little gardens, for in towns where there are no gardens they are often difficult to get and very dear.

Those who are able to understand what is the real nature of good food, and how necessary it is, in order to preserve health, that the daily food should contain the materials essential to life, will see that money may be sadly wasted in buying food which does not answer the purpose for which it is wanted, and that in the preparation of food there is also much waste. Experience teaches people who have to work hard that they get the most strength out of meat and bread and cheese; but a coarse piece of meat when eaten badly cooked, and often cold, is