also vary in price, according to material; a good one in silk brass may be bought for sixpence. About the best kind of white cotton that can be used is the "Boar's Head;" and for ordinary tatting, for insertion, edging, &c., 18 is the best size. For coarse work, such as anti-macassars, 16 should be used; for caps, &c., 20 and 30 will be found most suitable; for very delicate work, 40 may be used. Any good unglazed sewing cotton of proper size may be made use of for black work. The "Boar's Head" cottons cost threepence-halfpenny per reel of 200 yards. In proceeding to work, the end of the cotton is passed through the hole in the shuttle, and the shuttle is filled with cotton to about level with the sides, but not fuller, as that would have a tendency to force the ends open. The ring is placed over the left thumb, and the pin allowed to hang down. The tatting-stitch consists of two parts; first, the cotton is taken between thethumb and forefinger of the left hand, passed round the first joints of all the fingers, as shown in Fig. 3, and brought back to between the thumb and forefinger. The shuttle is then passed under the cotton, between the fore and middle fingers (as is also shown), and back again over it, without turning the shuttle round, and leading the cotton. which flows from it to the right. This will form a half-stitch in the circle of cotton upon that which flows from the shuttle; and this latter must be kept tight, or there will be danger, in beginning, of forming the stitch in it upon the cotton of the circle, which would make a knot, and prevent the cotton of the circle being drawn up when required. The second part of the stitch resembles the first, except that instead of passing the shuttle first under and then over the cotton, it has, in this instance,. to be passed first over and back under. By this double action, a number of stitches, varying according to the pattern, have to be formed in succession, which are then to be drawn into a ring by releasing the circle of cotton from the fingers. This, in the old tatting, comprised the whole process, and the rings had afterwards to be sewn together to form the pattern; but in modern tatting the necessity for sewing together is obviated by the use of loops purls," which are made by introducing the pin through the first half of a stitch, and leaving it there till the cotton is secured by making the second half, when the pin may be removed. By hooking the cotton through the loop thus formed while making the next ring, the two are firmly joined. or 66 In tatting with two threads, the end of the cotton on the shuttle and the end of the cotton on the reel have to be tied together in a firm knot. This knot has to be held between the thumb and forefinger of the left hand; and instead of forming a circle of cotton upon the fingers, that thread which is attached to the reel is twisted several times round the middle finger, as shown in Fig. 4. From this the stitches and loops are made upon the cotton in the shuttle in the same manner as before. Tatting with two threads thus admits of making lines either straight or curved, whilst with the single thread rings only can be formed, and for any elaborate pattern a combination of the two methods is necessary. In Fig. 5 is shown a simple pattern, suitable for use as edging, to be worked in one thread only. This might well form a first lesson for a beginner. The cotton being taken upon the fingers, as shown in Fig. 3, eight stitches have to be formed, then a purl, then four stitches and a purl, then four more stitches, and draw the ring together. In the second ring, four stitches are made, and the cotton is hooked by means of the pin through the purl on the last ring; then eight stitches and a purl, then four stitches, and draw the ring together. For the third leaf of the trefoil, make four stitches, and join as before; then four and a purl, then eight, and draw together. Before making the next trefoil, carry along the cotton for the length. of the last; then begin and proceed as before. Fig. 6 is edging worked with twothreads. This has to be made at twooperations; first, the double row of trefoils with the connecting stems, the rings being worked upon the thread of the shuttle, the stems upon that of the reel. When the length of this is completed, the line at the bottom by which it is to be sewn to the linen, with the small connecting rings, are added; the former being worked on the thread of the reel, the latter on that of the shuttle. Fig. 7 is a pattern which, as we have shown it, is best adapted for laying on. dresses, aprons, &c., as a trimming, or, if the squares be brought side to side instead of corner to corner, it will make a good insertion pattern. The stems and rings are of course worked on two threads, as in the last. When one square is completed, the cotton must be broken off and the joining made, as shown, by the purl. Fig. 8 is a round pattern, suited for an anti-macassar, by simply repeating it till the desired size is reached, or for a d'oyley, by surrounding it with circles of rings and lines like the two outermost, but of proportionately larger size in their details. In working this the four rings in the centre are made with one thread; the cotton is then broken off, and all the successive circles afterwards are made with two threads. The cotton must be broken off at the completion of each circle. Tatting is a description of work for which no great number of patterns is required; its elements are so simple that, by merely introducing well-arranged repetitions, it is easy to produce a variety of pleasing and original designs, and one of its peculiar advantages is, that any pattern can readily be altered to suit the shapes and require ments of a variety of purposes; unlike most kinds of work, therefore, it never requires to be cut. The designs used for white work are also equally applicable for grey or black cotton. The work, when finished, is invariably dirty from contact with the hands, and it is not always easy, owing to the closeness of the stitches and the hardness of the thread, to clean it. The better plan is to soak it in clean spring water for twenty-four hours before washing. Tatting work should be starched with very thin starch only, and every loop should be picked out with a pin before ironing, which should be done with a very cool iron. Exceedingly fine tatting should be got up without the use of any starch whatever. Pie-Making. There is no article of cookery more worthy of admiration, or more appetising, than a well-made pie. It is always in season, and a general favourite. Some are best eaten when cold, and in that case suet should not be mixed with the forcemeat; should the pie be made of meat that requires more dressing to make it tender than the baking of the crust will allow, or should you wish to send it up in a raised pie form, follow these instructions;-Take three pounds of a veiny piece of beef that has fat and lean, wash it, place it in a stewpan, season it with pepper, salt, ground mace, and allspice, and stand it on a very slow fire; let a piece of butter be put at the bottom of the stewpan, which should only just hold it, and cover it over; keep it simmering in its own gravy until it begins to sink down in the stewpan, then add a little more seasoning, some forcemeat, and hard-boiled eggs; if it is intended for a pie-dish, add a little gravy in the dish, but not if it is to be in a raised crust; but when cold, and your stock of a strong jelly, put the forcemeat at the bottom, and top, and middle. Heat`ing the oven properly is of great consequence in baking. Puff paste requires a quick oven, but then if too quick, it will catch and not rise, and if too slow, it will be soddened, not rise, and want colour. Soups for the Poor.-Charitable ladies, those who are concerned for the welfare of the poor, are often at a loss for a receipt for a cheap nutritious soup to distribute amongst them during the inclement part of the year. The two following will be found useful for the purpose:— 1. Take about two pounds of shin of beef, five or six ounces of barley, a bit of parsley, two or three sliced onions, with salt and pepper; cut the meat into small pieces, and having broken the bone, place it in a pot with four quarts of water; potatoes, cabbage, indeed any vegetable on hand, or left the day before, may be added. Boil gently for four or five hours. 2. Soak a quart of split peas for a day in cold water, and then put them into a boiler with five quarts of water, and two pounds of boiled potatoes, cold, and mashed, with herbs, three small onions sliced, pepper and salt to taste. Cover close, and gently boil for four or five hours, or until reduced to six quarts of water. Danger from Eating Nuts.-Medical men advise that salt should be taken with nuts, especially when eaten at night. "One time," says a writer, "while enjoying a visit from a friend, hickory nuts were served in the evening, when my friend called for salt, stating that he knew the case of a woman eating heartily of nuts in the evening, who was taken violently ill. The celebrated Dr. Abernethy was sent for, but it was after he had become too fond of his cup, and he was not in a condition to go; he muttered, "Salt, salt," of which no notice was taken. Next morning he went to this place, and she was a corpse. He said if they had given her salt it would have relieved her; if they would allow him to make an examination he would convince them. On opening the stomach the nuts were found in a mass. He sprinkled salt on this, and immediately it dissolved." Nuts should never be indulged in; they are unwholesome. |