DOMESTIC HINTS.

OLIVE OIL.

Few articles differ more in quality than olive oil; not that the different kinds are produced from different fruit, but in the different stages of the pressure of the olives. Thus, by means of gentle pressure, the best or virgin oil flows first; a second, and afterwards a third quality of oil is obtained, by moistening the residuum, breaking the kernels, &c. and increasing the pressure. When the fruit is not sufficiently ripe, the recent oil has a bitterish taste; and when too ripe it is fatty. After the oil has been drawn, it deposits a white, fibrous, and albuminous matter; but when this deposition has taken place, if it be put into clean flasks, it undergoes no further alteration. The common oil cannot, however, be preserved in casks above a year and a half or two years. The consumption of olive oil as food is not surprising if we remember, that it is the lightest and most delicate of all the fixed oils.

CARDS.

Some misconception has arisen respecting the legality of Second-hand Cards. It appears, however, that they may be sold by any person, if sold without the wrapper of a licensed maker; and in packs containing not more than 52 cards, including an ace of spades duly stamped, and enclosed in a wrapper with the words "Second-hand Cards" printed or written in distinct characters on the outside: penalty for selling Second-hand Cards in any other manner, 20l.

CINNAMON AND CASSIA.

Cassia bark resembles Cinnamon in appearance, smell, and taste, and is very often substituted for it; but it may be readily distinguished: it is thicker in substance, less quilled, breaks shorter, and is more pungent. It should be chosen in thin pieces: the best being that which approaches nearest to Cinnamon in flavour; but that which is small and broken should be rejected.

COLOURING CHEESE.

The fine, bright, red colour of some Gloucester cheese has been fraudulently produced by red lead, which, we need scarcely observe, is a violent poison. The ingredient now employed for this purpose, (to the exclusion of every thing else) in Cheshire and Gloucestershire, is annatto, a dye prepared from the seeds of a tree of South America. It is perfectly harmless in the proportion in which it is used; an ounce of genuine annatto being sufficient to colour a hundred weight of cheese. It may, however, be questioned whether annatto is not sometimes adulterated with red lead.

Gouda cheese, the best made in Holland, is prized for its soundness, which is referable to muriatic acid being used in curdling the milk instead of rennet. This renders it pungent, and preserves it from mites. Parmesan cheese, so called from Parma in Italy, where it is manufactured, and highly prized, is merely a skim-milk cheese, which owes its rich flavour to the fine herbage of the meadows along the Po, where the cows feed.

BASKET SALT.

The finer salt sold under this denomination is made by placing the salt, after evaporation, in conical baskets, and passing through it a saturated solution of salt, which dissolves, and carries off the muriate of magnesia or lime. Pure salt should not become moist by exposure to the air.

PETIT-OR.

The imitation of gold sold with this taking name is nothing more than the alloy formerly called Pinchbeck, and made by melting zinc, in a certain proportion, with copper and brass, so as in colour to approach that of gold.