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HOUSEKKEPER'S BOK.
Cover the jars to keep the steam in, and when the pickle
is cold, put in the bungs, and tie bladders over.
                    PICKLED MANGOES.
   Take small musk-melons, cut out one piece large enough
to remove all the seeds from the inside. Prepare a filling,
of scraped horse-radish, whole mustard seed, sliced onions,
whole cloves, and allspice. Put this mixture into the man-
goes and then put in the piece you have cut out, sewing it
with coarse thread in its original shape. Pickle the same
as other pickles.
                 COFFEE, SHELLS, &c.
                    TO MAKE COFFEE.
  THERE are various recipes for preparing and refining
coffee; the following is the best that has ever come under
our view, and is available in all places. Procure your cof-
fee fresh-roasted and not too brown, in the proportion of
a quarter of a pound for three persons. Let it be Mocha,
and grind it just before using. Put it in a basin, and break
into it an egg, yolk, white, shell and all. Mix it up with
a spoon to the consistence of mortar, place it with warm
-not boiling-water in the coffee pot; let it boil up and
break three times, then stand a few minutes, and, it will be
as clear as amber, and the egg will give it a rich taste.
                         COFFEE.
   The coffeepot should be three parts full of boiling water;
tne coffee is to be added a spoonful at a time, and well stir-
red between each; then boil gently, still stirring to prevent
the mixture from boiling over as the coffee swells, and to
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