Be sure that it is pretty sharp at the edges, then hold it the same as you would a penknife, when scratching out on paper, and scrape off the part required, without digging a hole in the stone. To produce half-tints by the mezzotinto scraper, scratch lines in a slanting direction, and then cross these with other lines placed pretty close together. In using the scraper, be careful how and where you scratch out, because if the surface of the stone is once scraped, you cannot draw over it again properly, and if you do, the drawing will print uneven and blotchy. In scraping out clouds or any parts on a drawing near to the light or delicate tints, you will have very little difficulty, but when the lights are produced by scraping, and this has to be done in the midst of the dark tints, it requires great care, and also some judgment, because too great a mass of light is unsightly; therefore in order to produce a relief to the parts, it is better to scratch out the part in lines crossing one another, such as in rocks, foliage of trees, and foregrounds. Water, whether still or in motion, requires to have some bold and effective touches with the mezzotinto-scraper, to produce a good effect. Figures and portraits require good broad touches with the scraper, especially for the lights on the face, drapery, and parts of the figure; and the hair requires some moderate scraping to heighten its effect. Remember that all drawings print blacker than they appear upon the stone; therefore do not labour to produce a black drawing which will disgust you when printed. The best plan is to draw the light tints a little darker than you require, the middle tints exactly the proper depth of colour, and the other parts rather lighter than you intend them to appear, unless the stones are prepared in a particular manner on the surface. When any specks or dark touches appear in a drawing, the best thing is to pick them out with the point of an etching-needle (c. p. 222), and if necessary, to stiple up the surrounding parts, until an even tint is produced. Specks will occur in drawing small subjects, even if great care is taken; and therefore, be sure always to draw the tints sinoothly and carefully, and if any specks occur, to pick them out neatly with the etching-needle. When picking out specks, it is advisable to examine the parts with a magnifyingglass, both before and afterwards, in order that you may be able to see if all the defective parts have been removed. Be sure always to use a bridge when picking a drawing. Specks are apt to be caused by crossing the shading, or indeed any touches, if care is not taken. When these specks are observed they must be picked out, and all blurs and spots, that make any lines look ragged, must be carefully picked out. Your object in finishing a drawing upon the stone, should be to make the outlines distinct and clear, the dark tints even, rich and powerful, the middle tints firm, and the light tints delicate and uniform, If you succeed in this you will have a clear drawing that will print well; if not, the drawing will print darker in some parts than in others 1 In lithography as in all things, practice only will make perfect. You must not expect to be able to draw well in one lesson, but work, and work well, overcome the little difficulties that attend this work, pay attention to the hints we gave at p. 221, and in time your zeal will be rewarded. To draw upon stone with pen and ink. You must have stones with polished surfaces; these are prepared expressly, and may be had at any lithographic establishment. The pen used is made of watch-spring, and may be fixed to an ordinary pen holder, or to a piece of stick by means of a circular piece of quill, which binds it tight. We have been in the habit of using a very convenient and cheap holder, known as "Phillips and Myers' Registered Binding Holder." It admits of the pen being easily removed and replaced by another. To use the steel pen. Do not use the point of the pen upwards and downwards, the same as an ordinary pen, because it not only spoils the point of it, but sometimes causes it to spirt the ink over the stone. When the pen will not mark well, reverse the pen and press the nib inwards on your finger nail or against the edge of the stone. To trace drawings upon polished stones.Use French tracing-paper, and draw the outlines in red chalk instead of blacklead pencil, because the former is more easily transferred to the surface of the polished stones. Proceed in other respects the same as directed at page 222. The lithographic ink is to be rubbed down as directed at page 111, and used as soon as prepared, be sure not to have the ink too thin, because it makes the lines ragged and pale, and if too thick it will not flow freely from the pen. la drawing with the pen, whether it be maps, plans, sections of machinery, architectural elevations, &c., or landscapes, remember that the ink used must be equally thick, and that the effects are produced by the degrees of fineness of the lines and not by the thickness of the ink. You must draw upon the stone the same as with a pen and ink upon a piece of paper. Your distances must be produced by finer lines drawn wider apart than those in the foreground. Dark parts are produced by crossing the lines as in etching, making the lines thicker, and drawing them closer to each other. When lines run together and produce a thick mass here and there, use the etching needle and separate them when they are quite dry, but not before. The pen may be used on grained stones to touch up architectural details, figures, foregrounds, cattle, &c.; but its use requires care, because the lines are apt to print blacker than they show on the stone, therefore they should be drawn thin and delicate, and not with a stiff pen, as it generally takes up particles of the chalk from the stone and soon clogs up. When pen gets clogged, wipe it on a piece of soft leather, and charge it afresh. the Transferring drawings and writings.-To do this you must draw or write upon prepared paper with the transfer ink given at page 111, which is to be worked to the consistence of cream by means of soft water. The writing, &c., may be transferred by simply moistening the back of the paper, and evenly pressing it on the stone, when a reversed copy is obtained, which may be used to print from, and will produce correct copies resembling the original drawing or writing. To make transfer-paper.-1. Take starch, 6 ounces; gum arabic, 2 ounces; alum, Make a strong solution of 1 ounce. each separately in hot water. Mix, and apply it to one side of the leaves of paper while warm, by means of a clean painting-brush: and when dry, a second and a third coat may be given; lastly, press it, to make it smooth. 2. Give the paper three coats of thin size, one coat of good white starch, and one coat of a solution of gamboge in water: the whole to be applied with a sponge, and each coat to be allowed to dry before the other is applied. The whole of the solutions to be fresh made. 3. (M. Brégeaut's recipe). Take of starch, 2 drachms; gum arabic in powder, 2 scruples; alum, 10 grains; yellow berries pounded, 10 grains. Some hours previous to making the transfer-paper, put the gum to dissolve in some water; dissolve the alum separately, and make the starch rather thin, then add successively, the gum and the alum stirring well. Boil the berries well in water, strain, and add the residue to the mixture. Apply the mixture warm to the paper (which should be unsized), by means of a flat brush: when a sufficient coating is given, the paper must be either glazed, or run through the press, the yellow face downwards, on a clean lithographic stone. Before writing, the paper must be rubbed with some powdered gum-sandarach, to prevent the ink spreading, afterwards wipe it off with a hare's foot. If you have any difficulty in using the steel pen, use a crow-quill or common quill. The To pack lithographic stones so that they may be conveyed to a distance. accompanying figure will explain this more readily than any description. A F and B represent two stones secured in a box C, D, E, F, by slips of wood c, d, e, f, which are screwed to the sides of the box. The stone B, is placed in the box with its face upwards, then the slips of wood (c, d,) screwed in, and then the next stone (A) face upwards, and lastly the slips (ƒ,e,), and the lid over all. Thus packed, they may be conveyed to any distance without any danger of injury to the stones or drawings. ΚΑΡ. TRIFLES. SKIP the high words, honey dear," said an Irish school-mistress to one of her pupils, "they're only the names of foreign countries, and yer will never be in 'em." An Irishman received a challenge to fight a duel, but declined. On being asked the reason, "Och," said Pat, "would you have me leave his mother an orphan?" MEMORY acts on the thought like sudden heat upon a dormant fly; it wakes it up from the dead, puts new life into it, and it stretches out its wings, and buzzes round as if it had never slept. A PARODY FOR THE TIMES. **When green young gents, by hairy folly, The only art the red to cover, To hide the hue from every eye, THE Russians, in order to distinguish the cunning and wiles of the trafficking people of the Orient, in their different degrees, have a proverb which runs as follows: "Two Jews to one Russian; two Russians to one Persian; two Persians to one Armenian; two Armenians to one Greek, and the bargain is fair." A friendship with a generous stranger is com monly more steady than with the nearest relation. THE greater the man is, the more need he hath of a friend; and the more difficulty there is of finding and knowing him. LIBERALITY is the best way to gain affection; for we are assured of their friendship to whom we are obliged.-St. Evremonde. WORTHY minds deny themselves many advantages to satisfy a generous beneficence, which they bear friends in distress.-Spectator. THE kindnesses of a friend lie deep; and, whether present or absent, as occasion serves, he is solicitous about our concerns.. FRIENDSHIP improves happiness and abates misery, by the doubling of our joy and dividing of our grief.-Cicero... A gentle acceptance of courtesies is as ne cessary to maintain friendship as bountiful presents. Ir is no flattery to give a friend as due character for contmendation is as much the duty of a friend as reprehension Plutarch. Yay P WE should choose a a friend endued with virtue, as a thing in itself lovely and desirable; which consists in a sweet and obliging temper of mind, and a lively readiness in doing good offices.Plutarch. mimasites. "Ir was ever my opinion," says Horace, that a cheerful good-natured friend is so great a bless "WHAT makes you up so late, sir?" said a father to his son, who made his appearance at the breakfast table about ten o'clock. "Late! why, father, I was up with the lark." "Well, then, sir, for the future don't remain up so longing, that it admits of with the lark, but come down a little earlier to breakfast." THE poet laureate of California has thus immortalized its arms : Two posts standani, One beam crossant, And a knave on the end on't. Ir being reported that Lady Caroline Lamb had, in a moment of passion, knocked down one of her pages with a stool, the poet Moore, to whom this story was told by Lord Strangford, observed-"Oh? nothing is more natural for a literary lady than to double down a page." "I would rather," replied his lordship, "advise Lady Caroline to turn over a new leaf." "COME here. Pat, you truant, and tell me why you come to school so late this morning," said an Irish schoolmaster to a ragged and shoeless urchin, whose "young idea" he had undertaken to teach "how to shoot."" Please your honour," replied the ready-witted scholar, the frost made the way so slippery, that for every step forward I took two steps backward." Don't you see, Pat," was the rejoinder of the pedagogue, that at that rate ye would never have reached school at all?" Just what I thought to myself, yer honour," replied the boy, and so I turned to go home, and after a time I found myself at school." comparison but itself." TRUE friends are the whole world to one another, and he that is a friend to himself is also a friend to mankind. There is no relish in the possession of anything without a partner. Seneca. MORE hearts pine away in secret anguish for unkindness from those who should be their comforters, than for any other calamity in lifeDr. Young. TO A SEA-SHELL. Shell of the bright sea-waves ! Or, does some spirit dwell In the deep windings of thy chamber dim, Wert thou a murmurer long Ere, on the bright air, thou hadst heard the breeze Another thing with thee Are there not gorgeous cities in the deep, Buried with flashing gems that darkly sleep, And say, O lone sea-shell," まな Are there not costly things and sweet perfumes, Scatter'd in waste o'er that sea-gulf of tombs? Hush thy low moan and tell. But yet, and more than all- 'Tis vain thou answerest nots! ** And yet, there is no sound 13 Upon the waters, whisper'd by the waves, The earth, O moaning shell! The earth hath melodies more sweet than these, Are not these tones of earth, * The rustling foliage with its shivering leaves, Sweeter than sounds that e'en in moonlight eves Upon the seas have birth? MY NATIVE VILLAGE. BY JOHN H. BRYANT. There lies a village in a peaceful vale, With sloping hills and waving woods around, Fenced from the blasts. There never ruder gale Bows the tall grass that covers all the ground; And planted shrubs are there, and cherish'd flowers, And a bright verdure born of gentler showers. There, when that hour of mellow light was come, The truth of life, its labours, pains, and fears; Yet does the memory of my boyhood stay, A twilight of the brightness pass'd away. My thoughts steal back to that sweet village still; The play-place and the prospect from the hill, THE STRANGER ON THE SILL. BY T. B. READ. 1 Between broad fields of wheat and corn, མ ིན་སྙ་ I can smell the hay from the open door," And when you crowd the old barn eaves, " DOMESTIC RECEIPTS. To Restore Pork.-In warm weather, the brine on pork frequently becomes sour and the pork tainted. Boil the brine, skim it well, and pour it back on the meat boiling hot. This will restore it even where it is much injured. R. B. Medicated Gingerbread.-3 drams of jalap, lb. of flour, 5 oz. of treacle. 1 oz. of moist sugar, oz. of ginger, 2 oz. of butter, and the rind of one lemon; divide into 30 nuts.-"A very useful receipt." Chicken and Ham Patties.-Skin and mince very fine the white fleshy parts of a cold chicken, and about half the same quantity of lean ham, or well-flavoured tongue. Get some good gravy, seasoned with lemon-peel, a little grated nutmeg, white pepper, salt, and a little cayenne, with a lump of butter rolled in flour; and stir the mince in it till quite hot, then fill up your patties. Veal and ham patties may be made precisely the same way.-R. C. Apple Syrup.-Take a dozen fine semi-acid ripe apples, pare and cut them into thin slices, and put them into a stone bottle with a gill of water and one and a half pounds of powdered sugar. Cork the bottle and boil it gently (in a kettle of hot water is better) two hours, and then suffer it to cool. When nearly cold, flavour with orangeflower water, or lemon, or any other essence which may be desired, and pour it into widenecked bottles for use. Ginger Wine.-Take 14 gallons of water, six pounds of sugar, four ounces of bruised ginger, and the whites of two eggs, well beaten; mix them, set on a fire, boil it 15 minutes, skim it well, and when cold, pour it into an earthen vessel, squeeze in the juice of four lemons, and the rinds pared exceedingly thin, put to it a teacupful of ale-yeast, let it work for a day and a night, then tun it into a cask, bung it up, and in a fortnight you may bottle it off. To pickle Cauliflowers.-Take the closest and whitest cauliflowers you can get, and pull them in bunches, and spread them on a earthern dish, and lay salt all over them, let them stand for three days to bring out all the water, then put them in earthen jars, and pour boiling salt and water upon them, and let them stand all night, then drain them on a hair sieve, and put them into glass jars, and fill up your jars with distilled vinegar, and tie them close down with leather.-J. J. SIMPSON. Apple Jam. The apples, which should be ripe and of the best eating sort, being pared and quartered, as for making apple jelly, are put into a pan with water enough to cover them, and boiled until they can be reduced to a mash. Then for each pound of the pared apples, a pound of sifted sugar is added, being sprinkled over the boiling mixture. Agitate it well until reduced to a jam; then put it into pots. The above is the most simple way of making it; but to have it of the best possible clearness, make a thick syrup with three pounds of sugar to each pint of water, and clarify it with an egg. Then add one pint of this syrup for every three pounds of apples, and boil the jam to a proper thickness. Preserved Quinces.-Pare and core your quinces, carefully taking out the parts that are knotty and defective. Cut them into quarters, or into round slices. Put them into a preserving kettle, and cover them with the parings and a very little water. Lay a large plate over them to keep in the steam, and boil them till they are tender. Take out the quinces and strain the liquor through a bag. To every pint of liquor, allow a pound of loaf-sugar. Boil the juice and sugar together, about ten minutes, skimming it well. Then put in the quinces, and boil them gently twenty minutes. When the sugar seems to have completely penetrated them, take them out, put them in a glass jar, and pour the juice over them warm. Tie them up, when cold, with brandy paper. In preserving fruit that is boiled first without the sugar, it is generally better (after the first boiling) to let it stand till next day before you put the sugar to it.-"You may safely recommend the above receipt." I. M. H., Chel tenham. Marrow Pudding.-Grate the inside of a stale French roll. Make a quart of milk quite hot, and pour over it, letting it remain till it is sufficiently swelled and soaked. Shred half a pound of marrow, or good suet, and beat up four eggs. Pick and plump up two ounces of currants, and stone two ounces of the best raisins. Mix them all up together; stir in a few blanched almonds, and a little candied citron, and orange and lemon peel. Sweeten the pudding to your taste, and season it with grated nutmeg and powdered cinnamon. Cover a stoneware, flat dish, round the edge, with a shred of puff-paste, and mark it neatly. If baked in a flat dish, twenty-five minutes will be sufficient; if in a deep dish, it will require half an hour. A little finely pounded lump sugar is sometimes strewed over the top, and blanched almonds, sliced, stuck round for ornament. This is a very light and delicate baked pudding. It is sometimes boiled in a shape. "This makes a delicious dish." J.WILSON, Dublin. then if Spanish Cakes. Sift half a pound of flour into a broad pan, and sift a quarter of a pound, separately, into a deep plate, and set it aside. Put the milk into a dish, cut up the butter, and set it on the stove or near the fire to warm, but do not let it get too hot. When the butter is very soft, stir it all through the milk, and set it away milk and butter with them, all at once; to cool. Beat the eggs very light, and mix the pour all into the pan of flour. Put in the spice and the rose-water, or, if you prefer it, eight drops of essence of lemon. Add the yeast, of which an increased quantity will be necessary, it is not very strong and fresh. Stir the whole very hard. Add the sugar gradually. If the sugar is not stirred in slowly, a little at a time, the buns will be heavy. Then, by degrees, sprinkle in the remaining quarter of a pound of flour. Stir all well together; butter a pan, and put in the mixture. Cover it with a cloth, and set it near the fire to rise. It will probably not be light in less than five hours. When it is risen very high, and is covered with bubbles, bake it in a moderate oven, about a quarter of an hour or more in proportion to its thickness. When it is quite cool, cut it in squares, and grate loaf sugar over them. This quantity will make twelve or fifteen buns. Recommended by R. JACKSON. |