The North Carolina Presbyterian . the secret of the craft in Ve-nice. *•* *o- For beadmaking there must be a ropeI^L^M^^ ^^ ^^^ «^ ^actorV:^h^nfiTn # .,* *^ «^^^i«^t gallery?^ miHHi ^^ *?# t^^ «^ t«»^d that in which the glass is melted. The firstSl^J!*^lJ^*^?«^^^^di»^»ry tubeshke those used m almost every drug storeTwo brawny workmen, with^re,Wnarms, seize a huge wedge of the *-metal,M the molten Klaas is called, betweenS blow-pipes, and after it has beenblown hollow they gradually ifcreteh itout mto a long, swinging rope. Wlipii it kM beea reduced to theproper i^e fer the beads about to bemad
The North Carolina Presbyterian . the secret of the craft in Ve-nice. *•* *o- For beadmaking there must be a ropeI^L^M^^ ^^ ^^^ «^ ^actorV:^h^nfiTn # .,* *^ «^^^i«^t gallery?^ miHHi ^^ *?# t^^ «^ t«»^d that in which the glass is melted. The firstSl^J!*^lJ^*^?«^^^^di»^»ry tubeshke those used m almost every drug storeTwo brawny workmen, with^re,Wnarms, seize a huge wedge of the *-metal,M the molten Klaas is called, betweenS blow-pipes, and after it has beenblown hollow they gradually ifcreteh itout mto a long, swinging rope. Wlipii it kM beea reduced to theproper i^e fer the beads about to bemade. It u laid away to co<rf, after which IT^ ^^ •^fy^ •^^ i » wonder-fully deft mwin^r china it intofragmentiof unflSwrm mze. Often for wm smallbeadf ttieue are not mnoh larger than agrain of wheat, but so carefully is th^ though made that way. Wrap the cordthree times around right close together,and just as the shreds drop away dash acup of cold water on the bottle and tapthe neck end with the handle of Pots a la creme, or cup custard, areeasily made. Boil a pint of new milkwith a quarter pound of sifted sugar anda piece of stick vanilla two inches long,for three minutes, then stir in off the firethe white of one and the yolks of threeeg«8 (previously well beaten together),and when well mixed strain it all througha sieve into the little pots, which shouldbe standing in a pan half full of boilingwater. Lift the pan off the fire the mo-naentthe custard is set (not merelythickened); set the pote in a cold place,and do not put their lids on till thecustard is cold and firm. These custardscan, of course, be flavored with anythingyou choose; the great secret is to cookthe custard without allowing it to boilfor an instant. Then it will notcurdle. JAMIBSON, FA U8SBTT, AND BROWN A Popular Commentary on the Old ao New Testa-ment: vols, in box, 8vo.,cloth, $ mor.$ New Edi-tion, contain-ing the- com-plete unabrid-ge
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