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FASHIONS

FOR JANUARY.

and add a teaspoonful or two of sugar, but it will do well without. Feed the fowls three times a day in common pans, giving them only as much as will fill them at once. When you put fresh, let the pans be set in water, that no sourness may be conveyed to the fowls, as that prevents them from fattening. Give them clean water, or the milk of the rice to drink, but the less wet the rice is, when perfectly soaked, the better. By this method, the flesh will have a clear whiteness, which no other food gives ; and when it is to be considered how far a pound of rice will go, and how much time is saved by this mode, it will be found cheaper than barley-meal. The pen should be daily cleansed, and no food given for sixteen hours before the poultry be killed. To Make Toffee.- Boil three-quarters of a pound ofbutter, one pound of white sugar, three tablespoonfuls of the best syrup or molasses in a saucepan upon the fire, stirring it the whole time to prevent it from burning. It should be boiled for at least halfan hour, or until it hardens immediately on being dropped into a cup of cold water, and it is greatly improved by having a tablespoonful of vinegar put into it about ten minutes before it is taken off the fire, as the vinegar makes it crisp. Sometimes a little orangepeel, cut into slices, is also added. When sufficiently boiled it should be poured, while quite hot, into large, flat dishes, which have been previously buttered to prevent the toffee adhering too firmly to them when dry ; and it is also a good plan to cut it across with a knifo while it is hot, as it is very difficult to break when cold. Toasted Cheese.-This is one of those dishes rarely well prepared, but when rightly done is very nice. Cut a slice ofstale bread about an inch thick, (a day old,) pare off the crust and toast it a light brown- without making it hard ; then cut a slice of good, fat, mellow cheese, (English, Gloster, or Cheshire, is the best,) a quarter of an inch in thickness, but not as large as the bread by half an inch on each side, cut off the rind and lay it on the toast in a cheesetoaster, carefully watch it that it does not burn, and stir it with a spoon to prevent a pellicle or thin skin forming; have ready some good mustard, Cayenne, and salt. This is a "rare bit." It must be eaten as it is prepared. Cement for Broken China.- White of egg and alum mixed into a soft paste. ww FASHIONS FOR JANUARY. FIG. 1.-BALL DRESS OF WHITE SATIN.-The velvet trimming is cut on the skirt, wide at the bottom, and narrower as it ascends to the waist. The front width is trimmed with ruffles of lace; and a narrow lace edges the velvet on the skirt. A small gold braid is sewed on in a graceful design. The waist is made low, and trimmed with velvet. FIG. II.- EVENING DRESS OF ORANGE-COLORED SILK, made quite low in the neck, and finished with a narrow edge. The hair is arranged in puffs, very high on the head. FIG. III - GRENADINE DRESS OF GREEN ANDWHITE, STRIPED. -The skirt is without trimming; the waist is very low, and is worn under a lace waist, which has long sleeves. FIG. IV. POLONAISE DRESS OF GREEN SILK, trimmed with blue velvet, cut bias, and laid on as in the design; trimmed around with black thread lace. A white lace bonnet, trimmed with pearls and green leaves. GENERAL REMARKS.- No very decided change has taken place, in the style of making dresses, since our remarks of last month. Short dresses, in all varieties, are worn out-ofdoors. Nothing can be more sensible than this fashionfor what is more untidy than the long trailing skirt in the street, or more annoying than to be obliged to hold up yards of silk or muslin whilst walking? These short skirts have another advantage, for partially worn out dresses can be cut and gored to look like new. The petticoat, or under-

skirt, may be either of the same material and color as the upper one ; or, if preferred, of a contrasting color. For morning dresses, the gray cashmeres, imitating Indian shawls, which were so much worn some years ago, are again in fashion. These dresses come woven in patterns ; the body and upper half of the skirt being plain, and the lower half as gay and fantastic as can be imagined. The weavers of Lyons have suffered a great deal in consequence of the fashion of the past few years of wearing plain silks. Many more hands are employed in the manufacturing of brocades ; so the French empress, in order to give employment to these men, is endeavoring to introduce figured silks again. This must, of course, in time make another revolution in the style of dress ; for full flowing skirts will be indispensable to show off large brocaded patterns. Black silk dresses, trimmed with straw braid, and embroidered with straw, are fashionable. BRETELLES OR BRACES, on evening dresses, are very much worn: they have usually long flowing ends at the back, like wide sashes. PEPLUMS are much worn for party dresses, (but not when bretelles are worn, of course, ) made either of light-colored silk over white, or of white trimmed with ribbon and straw. LONG TRAINS, for the house, are still worn; in fact, they are larger than ever. Nothing can be more graceful than this style of dress ; but in small crowded rooms they are difficult to manage. Eugenie, who is the arbiter of fashion in Paris, is endeavoring to introduce short dresses for dancing; leaving the long, graceful skirt for matrons, and those who do not dance. It will take some time to reconcile our belles to this fashion ; but it is so obviously comfortable that we have no doubt it will be adopted. PALETOTS, SACQUES, ETC., of all shapes and materials, are worn. Everything is the fashion which fancy may dictate. Many circulars have made their appearance. Very wide Venetian sleeves are worn, and others are cut so small that the hand will just pass through. BONNETS are seen in as many different styles as mantles and sacques. It is impossible to say what is the fashion. One of the newest and prettiest is the chapeau mantille. It is somewhat like the Catalone, (the square head-dress of Spain, ) and has a long veil attached to it, which falls over the shoulders, and may be fastened in front, if desired. THE HAIR is dressed very high at the back with a few small, loose curls falling at the side, or from under the chignon. Bands of velvet ribbon, in the old Greek style, pass around the head once or twice. ORNAMENTS, of dead-colored gold, are very fashionable. Square car-rings and brooches, in the style of the First Empire, are beginning to make their appearance. HIGH BOOTS, tastefully made, will be indispensable with the short skirts. For the house, slippers with huge bows, rosettes, and buckles, are in favor.

CHILDREN'S FASHIONS. FIG. 1.-DRESS FOR A LITTLE GIRL.-The skirt is made of striped poplin. The basque is cnt with deep scallops, and has bows and ends sewed on at each one, with a little hood, which is trimmed to match. Quilted bonnet. FIG. II.- DRESS FOR A LITTLE GIRL, made of merino, and braided to imitate Marguerites and wheat-ears. FIG. III -DRESS FOR A SMALL BOY, made of dark cloth. The jacket is trimmed with velvet and braid. Black velvet hat, and high leather boots. FIG. IV. DRESS FOR A LITTLE GIRL, made of light delaine, which is very plain, excepting the bretelles and apron, which are braided. FIG. V.-DRESS FOR A BOY OF SEVEN, made of dark poplin, trimmed with velvet and white buttons. The blouse is tightened by a belt.