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A Linen Bag and Eighteen Great Seals. Of all forma of Russian post office circumlocution the palm, for tedious ness, incongruity, loss of time and money, is carried off by the formulas and processes invoked during the des patch of a registered letter to the United Kingdom. You may send bank-notes and even com in ordinary envelopes to other Continental coun triep. Your registered letter to France, Germany or Italy may be dispatched without preliminary echreiberei— oMrflntr only with five official seals, each about the size of a two shilling piece. But for money sent to Her Britannic Majesty’s dominions special precautions must be taken. In the first place three printed forms must be filled up. In one you furnish a gen eral statement of your intentions, with special reference to your address and that of the person who is to re ceive the money. In each of the other two are twelve columns to be filled up. This task accomplished, you hand the papers to the clerk, insert your bank notes in a linen envelope, and having addressed the latter, present it for reg istration. Alas! you have reckoned without the post-office authorities. The envelope, you are told, must be discarded for something more substan tial. A bell is rung, a chinovnik comes, disappears, but finally returns, bring ing with him a stout linen bag and two rough pieces of board. The clerk takes your bank-notes, places them between the boards, and squeezes the boards into the linen hag. Thus prepared for him, the package is handed to the chinovnik, who spends exactly a quar ter of an hour in stitching it up. The bell then rings again, and a second chinovnik appears. He carries an offi cial seal in one hand and a stick of sealing-wax in the other. Sealing wax is the divinity of the Russian post- office. You will have to pay for it,and there is consequently no reason why it should be stinted. It is not stinted. With slow and cautious movements, manipulating the stick in the gas flame as deftly as a Manchester fancy glass blower making a vacuum tube the chinovnik deposits one after an other, all over the back, partly on the front, at the corners, and at thesides of the package, eighteen preposterous seals. There is just room enough for the address, and when you have writ ten that with a careful hand (for ink spreads rapidly on linen), you think your troubles are at an end. Not quite) You first pay for the sealing wax. Then the clerk, having made some mysterious marks on the pack age with red chalk, weighs it and in forms you that there is 2s, Gd. to pay. You hand the money over the counter and immediately rush from the office, glad to escape after a detention of be tween two and three hours over a pro cess which, absurdly formal as it was, need not have occupied more than twenty minutes. But you are pur sued, and it is only after you have paid the chinovnik 5d more for the linen bag and the strong boards that you are allowed to depart. I give this scene precisely as I have witnessed it myself. • I give it not only in the interests of English resi dents in Russia, but because of the singular statement which I have heard made m its justification. Ques tioning the post-office authorites here on the subject, I was informed that most of thecircumlocution and sealing wax I complained of was English, not Russian at all—that, in fact, Her Bri tannic Majesty’s Postmaster-General refuses absolutely to receive any con signments of money from Russia un less they are placed between boards, thrust into linen bags,and made glori ous with the wax of eighteen seals 1 Now, I am not going to argue against a practice which needs so little arguing against as this. At the same time I should like to ask to what special dan gers money packages coming to the United Kingdom are exposed. Is it to be understood that there is less honesty in England among post offi cials than on the Continent? Tip Top Pudding.—One pint of bread crumbs, quart of milk, one cup ful of sugar, the grated peel of a lemon, yolks of four eggs, a piece of butter the size of an egg. Bake. When done spread fresh strawberries over the top (or if not in season lor strawberries use a cupful of preserved raspberries); put over that a meringue made with the whites of the eggs, a cupful of sugar and the juice of tne lemon. Return it to the oven to color. Let it partly cool and serve It with rich cream. Wherever there is power there is age. Don’t be deceived by dimples and curls. I tell you that babe it- a thousand years old. The Rising of the Nile. The Cause and Effect of an Egyptian Phenomena. Measuring from the cataracts of Syene, where the Nile enters Upper Egypt from Nubia, to the most north erly points of the Delta, or Lower Egypt, there are about 600 miles of country, the settled population of which peculiarly dependent upon the great river for very existence, and every year swayed by hopes or by fears as the waters of the stream are sufficient or scarce or too abundant. The welfare of the Egyptian is, in truth, intimately bound up with the annual recurrence of a natural phe nomenon known as the ‘'Rising of the Nile,” which has to be taken into account in all matters affecting them, and more especially to be considered in view of any military operations to be carried on within the limits of the land of the Pharaohs. The Delta, or Lower Egypt, is that part of the country most likely to be affected by the events of an immediate future, and therefore any description of what is termed “the Valley of the Nile,” may be dispensed with. The river, issuing from the valley a few miles north of Cairo, enters the low, wide plain, which from its resemblance of the fourth letter of the Greek alpha bet, received from that people the name of the Delta. The stream divides itself into two branches, that of Rosetta or Canopie, and that of Damiat or Phatnitic. Between these two are numerous canals, . large and small, intersecting the country in every direction. The Salt Lakes. Along the sea coast are the salt lakes or marshes, called burlos, communi cating with the .sea by an outlet, which is probably the same as the Hebennytic mouth of the ancient geographers and Meuzaleh. Proceed- iog westward the Rosetta or Bolbi- tine mouth is reached, which, with that of Damiat, are now ihe only two entrances from the sea into the Nile— accessible only to small vessels. The river at Rosetta is about 1,800 feet wide, and at Damiat nearly 800 feet. West of Rosetta a salt marsh, called Lake Etko, has been formed, which communicates on one side with the Nile and on the other with the sea, or Aboukir bay, by an outlet which corresponds to t he old Canopic mouth. West of Lake Etko is the Lake of Aboukir,which likewise com municates with the sea, and is divid ed from Lake Mareotis, to the south west of it, by an isthmus, along which passes the canal of Alexandria, known as the Mahmoudieh Canal. This was used for the conveyance of passengers by the overland route to India. From its mouth at Afteh travelers proceeded aloDg the Nile to Boulak, the port of Cairo, in steam boats constructed for the service, and thence across the desert in caravans to Suez. The greatest breadth of the Delta or cultivated plain of Lower Egypt is about eighty miles from east to west; its length from the bifurca tion of the river to the sea is estimated at ninety miles. The interior of the country ie covered with fields, orchards and plantations chiefly of cotton. The Ri«e of the River. The rise of the Nile, occasioned by the periodical rains of Central Africa, begins in June, about the summer solstice, and continues to increase un til September, overflowing the low lands along its course. The Delta then looks like an immense marsh, Interspersed with numerous Islands, with villages, towns and trees just above the water. Should the Nile rise a few feet above its customary eleva tion, the inundation sweeps away the mud-built cottages of the fellaheen, drowns the cattle, and involves the whole population in ruin. Again should it fall short of the ordinary height, bad crops and dearth aretthe ponsequences. The inundations hav ing remained stationary for a few days begin to subside, and about the end of November moat of the fields are left dry and covered with a fresh layer of rich, brown slime; this Is the time the lands are put under cultivation. During the winter In England whloh is the spring in Egypt, the delta, as well as the valley of the Nile, looks like a delightful garden smiling with verdure and blossom. Later In the year the soil becomes parched and dusty, and in May the suffocating khamsin begins to blow frequently from the south, sweeping along the flue sand and causing various diseases until the rising of tbe river comes again to refresh the land. Showers are very rare in Egypt .except on the sea-coast; it rains occasionally at Cairo, and sometimes in Upper Egypt. The nights, however, are cool, aud tl e dews heavy. Strong winds blow from the north during the summer, at the period of inundation, and are useful in propelling vessels up the Nile against the current. Baneful Effect of Low Water. An extremely low Nile is apt to pro duce diseases, both in man and beast. The humidity of the atmosphere is principally controlled by the rise and fall of the stream. Fogs prevail during the first two months of the receding of the waters. During May and June the Nile remaius at its lowest. In the middle of September, at its height, all the canals are tilled, and the water is admitted into the fields. Such a sur face materially alters the temperature, aud light dews occur about sunset all through the lower country. As the river falls, leaving the land wet and exposed to the action of the sun, ex halations arise which render the Delta somewhat unhealthy, the prevailing diseases then being opthalmai, dysen tery, diarrfccei and ague. By the middle of November the river has re tired within its banks. The Nilome- ter, used for the purpose of measuring the height of the Nile, is situated on the Island of Roda, opposite old Cairo. It consists of a square well or cham ber, in the center of which is a gradu ated pillar divided into 17 cubits, each about 21 716 inches long. Owing to the elevation of the bed of the Nile, the relative proportion of the rise of water has been altered, and it now passes about one cubit and two-thirds above the highest part of the column. The state of the stream is proclaimed in the streets of Cairo during the inun dation, every day, by several criers, to each of whom a particular district is allotted. From 24 feet to 26 feet may be taken as the ordinary maximum of the rise at Cairo. The Invention of Quarantine. Quarantine was invented in Venic# in the year 1137, all merchants and others from tbe Levant or eastern ports being obliged to remain in the house of St. Lazarus or the Lazaretto 40 days before they were allowed to enter the city. Various other southern states copied the example of Venice; the habit was soon spread in every Euro pean country, and was introduced by the Venetians into Syria at d Egypt. At Gaza or Beyrout the guardian who formerly with a long pole, freely exer cised, kept one Denizen of the Lazar etto from communication with another was a Venetian, while the sick were attended by an idiot of a medico hail ing from the same part of Italy, who looked at them from a safe distance through asaafoetida smoke. A Weather Compass. For many years we have had the “weather-glass” as a foreteller of tfie weather that is approaching, but the ordinary barometer of itself only gives the atmospheric pressure, and it is well known that this factor, unless taken into account with the degree of moisture in the atmosphere and the direction of the wind, 1b not a trust worthy guide. The quantity of water in the air which can be condensed into rain, and whether the wind is a cold and dry northerly wind or a warm and moist southerly wind, are also important factors in the problem. A good weather indicator ought there fore to combine all three observations, and this has been very ingeniously done by Professor Klinkerfues, of Got tingen, in his newly invent'd “weather compass,” which takes Its name from its external likeness to a mariner’s magnetic compass. The weather compass gives in a very sim ple manner a prognostication of the weather to be expected within the next twelve or twenty four hours, and as its warnings are said to prove true in a majority of cases, it is likely to be a ‘useful adjunct to the farmer and a convenience to almost everybody. It consists of an aueroid barometer, which indicates the pressure of the atmosphere by means of a pointer on a dial; but the pointer is also connected to a hair hygrome er for indicating the humidity of the at mosphere, and the connection is so made that a rise of barometer attend ed by a decrease of humidity, both of whioh imply fair weather, combine to move needle or pointer in the same di rection—namely, that of fair we ther. On the other hand, if the rise of ba om eter is attended by Increase of moisture, the pointer is subject to the opposing forces of the aneroid and hail hygrom eter. The direction of the wind is also made to have a bearing on the po uition of the pointer and the indica tion of the dial, but this bearing of course depends to some extent on ,»e locality. Home Economies. Arne Ritter.—Beat two yolks of eggs in half a pin,t of milk, cut one and a half slices of stale bread, pour over the slices the mixture, and let them steep one hour ; fry in butter a light brown. Eat with jelly or lemon froth sauce. Caledonia Cream.—Two ounces of raspberry jam, two ounces red cur rent jam, sifted loaf sugar, the whites of two eggs. Put all into a bowl, and beat with a spoon for three quarters of an hour. This is a mixture that is much used in Scotland as a delicacy. Tip Top Cake.—One pound of sugar, one cupful of butter, four eggs, one cupful of milk, one pound of chopped raisins, half a pound of chopped figs, half a grated nutmeg, one small tea- spocnful of soda, one teaspoonful of cream of tartar; flour t > make it of a proper consistency Lemon Froth.—The yolks of four eggs, slowly beaten up with half a pint of hock over the fire, juice and rind of a lemon, sugar to taste. Do not let it boil, or it will curdle. Beat the whites of the eggs to a solid froth, add them to the sauce directly it is taken off the fire, and beat all together for five minutes. Half the quantity suf ficient for a sms!' number. Broiled Mackerel.—Split down the back and clean. Be careful to scrape all the thin black skin from the inside. Wipe dry and lay on the gridiron. Broil on one side a nice brown, then turn and brown tfe e other side; it will not take so loDg to brown the side on which the skin is. All fish should have the side on which the skin is turned to the fire last. Vermicelli Scur.—The stock for vermicelli soup is better made of chicken or veal than of beef; both chicken and veal may be used to gether. Add anything to the stock ycu may prefer, and boil the vermi- ce111 In the strained soup until tender, which should be in about twenty min utes. Duck Croquettes.—Stuff a tender duck with Dutch stuffing, and roast it, basting it well. When cold, mince tbe duck and dressing very fine sepa rately and mix them well together. Season highly with cayenne pepper and salt. Moisten the mixture with tomato catsup and stiffen it slightly with bread or cracker-crumbs. Add a well beaten egg. Make the cro quettes pear-shaped (they may be moulded in a wineglass), and serve with a sprig of parsley in the end of of each. Crab Salad.—Take the picked meat of twelve boiled crabs, or one well-drained can of crab-meat. Set this away to become cold, then arrange it upon a bed of crisp, tender lettuce. Work quarter of a pound of butter to a cream, then add the well-beaten yolks of four eggs, a dessert spoonful of mus tard powder, cayenne pepper and salt to taste. Mix these ingredients well together, then siir the mixture over the fire, and add vinegar until it i* as acid as you wish it. Continue tc htir it until it thickens like boiled custard, then remove it from the fire and set it away to become thoroughly cold. The dressing must not be poured over the sfiad until the time of serving It. To Can Corn.—For every eight quarts of corn cut from the cob take an ounce of tartaric acid; cook to gether and can. Last year we put up thirty-five cans for family use and all kept well. We have used this recipe for years. Cough Troches —One ounce Span ish licorice, two ounces refined sugar, two ounces of finely-powdered gum arabic, aud extract of opium one scru ple. Beat the whole together, make into small troches ; to be dissolved in the mouth when the cough is trouble some. Peppermint Drops.—Mix half a pound of sifted sugar into sufficient lemon-juice to make it a proper thick ness. Dry it over a fire, gently stir ring in, at the same time, 120 drops of the oil of peppermint; after whioh drop the mixture upon white paper well greased. Little Cakes for Lunch.—Two quarts of flour, two cupfuls of butter, three cupfuls of BUgar, the yolks of six eggs and one dessert spoonful of soda dissolved In a tablespoonful of salt. To be flavored with mace, oinnamon or nutmeg and out into little shapes. Bike on flat tins. Mushro"M Catsup.—Throw salt on them and Bet them by a slow fire; then strain the liquor; add garlic, •sbalots, pepper, rnaoe, ginger and cloves to taste; boil slowly, skim well; bottle and cork tightly ; in two months boil again, adding a little spioe and stick of horseradish. Meat that has gathered moisture in the refrigerator should be dried in the oven before being sent to the table, even if it is to be eaten cold. Meat is often wasted just from a lack of this care. Keep a cup of powdered borax on your washstand; it will do wonders in the way of softening the skin. If you have been working in the garden, or doing things about the house which have tended to make your hands rough, when you wash them dip your fingers in the boiax and rub your bauds well with it. A good way to bake apples or pears is to first put them in a small jar, cover them with water, and bake slowly for at least two hours. If you choose, scatter sugar over each layer of fruit before putting the water on. The juice will then be ready to serve with them, but you can add the sugar afterward and let it come to a boll. Queen’s Drops.—Take a quarter of a pound of butter, a quarter of a . pound of sifted sugar, two or three eggs, according to their size, six ounces of flour and a quarter of a pound of currants. Prooeed as for pound cakes : drop them out on paper placed on a baking sheet a little larger than nutmegs, and bake in a hot oven. Squash Cakes.—Boil the squash thoroughly in salted water, and, with a smasher, after the squash is strained, make as smooth as possible ; half a pint of sifted flour, a pint of milk and two eggs, four tablespoonfuls of white sugar and a teaspoonful of salt; mix these all together, having first beaten up the eggs ; add to this last two cup fuls of the squash ; if not thick enough add a little more squash, and beat it all up until it is smooth ; half a tea spoonful of cream of tartar makes it lighter, but If the mixture is well fried in small, thin cakes it is light enough as it iB. Eat with powdered sugar. • Spiced Grapes,—The Catawba grapes are especially nice in this way : Take fifteen pounds of grapes, three- quarters of a cup of vinegar, two ounces of ginger root, three teaspoon ful each of cloves, cinnamon and all spice ; take the pulp out of the skins and put by themselves, then let the pulp boil until the seeds separate easily, strain through a colander, rub bing the grapes, if necessary, to free them from the seeds; when this is ac complished add the skins and boil an hour and a half; when nearly done add six pounds of sugar; seal in glass cans or bottles. An excellent substi tute for jelly. Varnished Melons —A lady has discovered a plan to keep watermelons in their natural form and flavor for an indefinite length of time. She has successfully tried it in past seasons, and, as a consequence, has been able to treat her family to a watermelon supper at Christmas time. The plan is an inexpensive and simple one, and consists in giving the melon three or four coats of varnish to exclude the air. She says they not only keep from decay but that the flawr and sweetness are retained, and when eaten at Christmas or New Year’s the fruit seems to be wonderfully im proved in these particulars. Quince Marmalade.—Six pounds ripe yellow quinces; pare, core and cut in bits; to one pound cut quinee one-half pound sugar; put parings and cores in kettle with water enough to cover; boll slowly to pieces and strain through a cloth ; put in this water quinces ; put in bit of cochi neal, and boil all over quick fire till a quick, smooth paste, keeping covered, except when skimming—always after skimming; stir up from the bottom; you can, when cold, put this in glass jars or in deep plates covered with biandled paper; set in lukewarm water when you wish to use it, and the marmalade will turn out easily. Quince Preserve.—After paring and extracting the cores, quarter and lay in scalding water closely covered for one hour or till tender; this will prevent them from hardening; put parings, seeds and cores into a pre serving kettle, cover with water in which you coddle the quinces and boil one hour, keeping closely covered : to every pint of this liquor, one pound of sugar, wnicb, having dissolved in it, put on fire; boil it up aDd skim; when seqm has ceased rising put lu quinces and boll till they are red, ten der and clear all through, but not till they break; keep kettle closely cov ered Jf you wish your quinces to be bright eolored ; if you wish them to be red put tiny bit of oochineal in a muslin bag ; when done take out aud spread on a large dish to cool, th«^ put in jars; give syrup another, bej up and It will be like fine Jelly ; p£ur it hot over the fruit.