a week may be earned is as a matter of course damp a soil at the roots; to remedy this, worth more than that from which only five careful drainage should be had recourse to, and thirty shillings a week can be gained. and where this fails, powdered sulphur ma be gently dusted over the tree. In the roug The amount of the premium, therefore, is a secondary consideration to the advantages months of February and March, the young In apprenticing, blossoms are apt to be torn off by the wind; which its outlay secures. another consideration is to be attended to, the best protection at such times is a coverwhich is, that the trade chosen shall not ing of canvass, or the material known as be one which materially fluctuates, or that bass. Gathering should take place a day or depends upon the caprices of fashion. That two before the fruit arrives at maturity, handicraft is the most reliable, which pro- otherwise it will have a spongy taste. Thinduces articles that are and must be as ning should be resorted to at the latter end a matter of necessity always in request. of May or the beginning of June, to accomAmongst these may be enumerated boot-plish this effectually the apricots should be maker, hatter, tailor, carpenter, engineer, left upon the tree in such a manner as to be plumber and painter, sadler, turner, watch-half a foot apart from each other, this premaker, &c. The usual term of apprenticeship is seven years, namely, from fourteen to twenty-one years of age, but that period of probation is not always necessary, and, generally speaking, it is optional to determine upon a shorter term. APRICOT.-There are twenty-nine varieties of this delicious fruit, of which the Moorpack and Turkey are the most esteemed. The propagation of the apricot is best accomplished by budding, which is performed in the months of June and July, on muscle or plum stocks two or three years old; dwarfs should be budded at nine inches from the earth, half standards at three feet, and standards at five feet. The period for planting extends from October to March; for this, maiden plants should be chosen in preference to those that have been headed down. If a maiden plant comes on well, it will furnish two or three shoots on each side, the lowest shoot on each side must be trained horizontally, and the others in an oblique direction. The trees should be pruned short, and the branches trained thin, by which means the trees will keep their vigour, and the size and flavour of the fruit both be improved. The most suitable soil is a sound rich loam, having little or no manure. The aspect should be warm, a southerly one being the most congenial. The apricot tree is liable to be attacked by wasps, flies, and other insects, to protect it from which it should be covered by a net, extending about a foot outwards from the wall. Mildew is also a disease to which this tree is liable, arising generally from too vents them from dropping off the tree. Apricots are generally deemed in perfection when the fruit nearest the sun becomes a little soft, or the ends begin to open. Apricots may be preserved for two or three weeks later by being gathered when half ripe, and placed in an ice-house, dairy, or other cool place where it may be suffered to ripen gradually. The fruit is justly held in the highest estimation, not only for its agreeable flavour, but also on account of the ease with which it is digested. The best kind of preserves are made from it, and the kernels of it are extensively used in a variety of confections. APRICOT BISCUIT.-Peel and boil ripe apricots, and to the pulp produced add an equal weight of sugar, mix thoroughly together, and boil for twenty minutes; then pour out the mass on to paper in the shape of small cakes, and dry in a very slow oven for five or six hours, turning them occasionally. APRICOT CHEESE.-Stone a dozen ripe apricots and put them into a stewpan with three quarters of a pound of sugar and a teacupful of water; boil and stir them till reduced to a pulp, which rub through a hair sieve into a basin; add one ounce of isinglass, and pour the preparation into a mould; when set firm turn it out on to a dish, and fill the centre with whipped cream. Apricots, 12; sugar, 4lb.; water, teacupful; isinglass, 1oz.; cream, sufficient. APRICOT CHIPS.-Peel, stone, and cut into chips a dozen apricots, add a pound of sugar, and put them on the fire together when the sugar is dissolved, turn them ou of the dish into the syrup. Warm them together again the next day, stirring in the meantime, and continue doing so day after day until the fruit has absorbed the whole of the syrup. APRICOT COMPOTE.- Peel and halve ripe apricots; remove the kernels, and set the fruit over the fire in a small quantity of water, when they become soft take them off and turn them into cold water; drain them and immediately put them into clarified sugar; boil two or three times and skim thoroughly, drop in the kernels which have been previously blanched, let the compote stand to cool, and then serve. APRICOT ICE.-To twenty fine apricots add three quarters of a pound of sugar, half of the apricot kernels, mash them together and strain through a hair sieve; add a pint 44 of cream, the juice of a lemon, and then freeze. water and six pounds of sugar together; scum it and put in twelve pounds of apricots, pared and stoned; boil till the fruit is tender, then drain the liquor off; let it stand to cool, and bottle. Water, 7 quarts; sugar, 6lbs.; apri Apricots, 20; sugar, lb.; apricot kernels, 10; cream, 1 pint; lemon juice, 1. APRICOT JAM. Take a dozen apricots, not too ripe, halve them and remove the stones, lay them with their insides up-cots, 12lbs. permost in a dish, and strew over them three quarters of a pound of sugar; let them lie until the sugar becomes absorbed, then add the kernels which have been previously blanched, and boil the whole together for half an hour, let it cool, and pot. Apricots, 12; kernels, 12; sugar, lb. APRICOT JELLY.-Divide two dozen ripe apricots into halves, pound half of the kernels in a grill of water, and a teaspoonful lemon juice; reduce the fruit to a pulp and max the kernels with it; put the whole into a stewpan with a pound of sugar, boil thoroughly, skim till clear, and pot. Apricots, 24; kernels, 12; water, 1 gall; lemon juice, teaspoonful; sugar, 1lb. APRICOT MARMALADE. Divide, stone, and slice thirty apricots and their kernels; put them into the pan with a pound and a half of sugar and half a pint of water; boil them till tender, scum till clear, and pot. Apricots, 30; kernels, 30; sugar, 1lb.; water, pint. APRICOT PASTE.-Put any quantity of fruit required into a stewpan, stew it till tender; then remove the stones, and pass the fruit through a hair sieve; add an equal weight of clarified sugar; mix well together and dry in a very slow oven. APRICOT PIE-Pick and wash the fruit and fill the dish with it, raise the centre high, and introduce a teacup beneath; add sugar as required, cover with a light paste, and bake in a moderate oven. APRICOT PUDDING.-Mix the grated crumbs of a stale penny loaf with a pint of hot cream, add a quarter of a pound of sugar, the yolks of four eggs, and a glass of white wine. Halve twelve ripe apricots, and pound them with six of the kernels, then mix the whole of the ingredients together, place them in a dish, cover with a light paste, and bake for half an hour. Bread, 1 penny loaf; sugar, lb.; eggs, 4 yolks; cream, 1 pint; white wine, 1 glassful; apricots, 12; kernels, 6. APRICOT RATAFIA.-Cut two dozen apricots into small slices, pound half of the kernels and put both together into a jar; add three pints of brandy, half a pound of sugar, a stick of cinnamon, and six cloves. Make the jar air tight, and let it remain for a fortnight, frequently shaking it in the meantime, then strain off into bottles, and keep in a cool place. Apricots, 24; kernels, 12; brandy, 3 pints: sugar, lb.; cinnamon, 1 stick; cloves, 6. APRICOT TART. Spread puff-paste equally on a baking tin, and cover it with apricot marmalade about a quarter of an inch in depth; then cut some paste into narrow strips, roll it, and arrange it crossWise over the marmalade, bake in a moderate oven. APRICOT WINE.-Boil seven quarts of APRICOTS DRIED.-Pare apricots, remove the stones, blanch the kernels, and re place them in the apricots; on every pound of fruit strew a pound of sugar, and let them stand till the sugar has extracted the juice, then boil them together slowly; when the fruit becomes tender, take it out and boil the syrup separately till rich and thick; then pour it over the fruit, and in three days put it upon dishes and dry them on glasses in the sun. APRICOTS IN BRANDY.-Put apricots whole into a jar that has a close cover, add to them one fourth their weight of sugar, and brandy so that it covers them; lay a piece of thick paper between the fruit and the lid, and close it; set the jar into a saucepan of water over the fire till the brandy becomes hot, but not boiling; let it stand to cool, and close securely. APRICOTS PRESERVED. - Pare apricots, and remove the stone without dividing the fruit; lay them in a dish, and strew over them an equal weight of sugar; let them stand for a night, then simmer gently, add the kernels which have been previously blanched, skim till clean, place the fruit into jars, pour the syrup over it, let it cool, and then fasten down. APRICOTS PRESERVED GREEN.Lay vine or apricot leaves at the bottom of the pan, then fruit, and so on alternately till full, the upper layer being leaves; then fill with spring water and cover down; set the pan at some distance from the fire, and let it remain for five hours. Make a thin syrup of some of the juice, and drain the fruit, let both cool; then add the syrup to the fruit, and set the pan at a proper distance from the fire, so that the fruit may green without cracking or boiling; then remove them and let them stand for three or four days; then pour off a portion of the syrup, which boil with more sugar, and a little sliced ginger added. When cold, and the thin syrup has been absorbed by the fruit, pour the thick over it, then pot. APRIL, GARDENING FOR.-The following is an alphabetical list of plants and roots which require attention during this month in the Kitchen Garden. Alexanders, sow. Angelica, sow. Artichokes, dress and plant. Asparagus, sow, plant, force in hot beds, dress established beds. Beans, plant, hoe, and advance. Brocoli, sow, prick out seedlings, leave for seed. Cabbages, plant, prick out seedlings, sow, earth up, and advance. Carrots, sow, weed advancing crops. Cauliflowers, plant out from glasses, prick out seedlings, sow. Celery, sow, earth up, dress old plantations, leave for seed. Cucumbers, sow, prick out seedlings, ridge out, and advance. Cress (American), sow. Endive, sow. Fennel, sow or plant. Horseradish, Kale, sow and plant. Leeks, leave for Lettuces, sow, plant out from frames, plant. seed. prick out seedlings, tie up, and advance. Lavender, plant. Mint, plant. Melons, sow, prick out, ridge out, and advance. Mustard and Cress, sow, leave for seed. Mushrooms, prepare bed for. Mangolds, sow. Onions, sow, leave for seed, and advance. Potatoes, plant. Trees (generally), plant. Parsley, sow, leave for seed. Parsnips, sow, weed, and advance. Peas, sow, hoe, stick, and advance. Pennyroyal, plant. Radishes, sow, thin, and advance. Rhubarb, plant. Spinach, sow, thin, and advance. Savoys, sow, prick out seedlings. Sage, plant, Tomato, sow. Thyme, sow and plant. Turnip Cabbage, sow, and water when dry. General Remarks.-During this month particular attention should be paid to the preparation of the earth, both as regards digging, dunging, and trenching. The hoe should be applied freely and in all directions between the rows of young plants, in order not only to beat down the weeds, but also to loosen the surface of the ground, and gather earth about the stems. Seed beds should undergo a careful and unremitting weeding; as the weeds are apt to spring up very fast during this month to the prejudice of the rising plants. See GARDENING, AND THE NAMES OF THE VARIOUS GARDENING ÕPE RATIONS. Flower Garden.-Anemones, finish planting. Annuals of all sorts, sow. Auriculas, place in sheltered situations, and propagate by suckers. Biennials, sow. Carnations, sow, and finish planting Evergreens, plant, transplant, and water. Hyacinths, shelter from the wind and rain. Mignonette, sow, and put young plants in pots. Passion Flower, plant, thin, and nail up. Perennials of all sorts, sow. Pinks, plant both roots and slips. Roses, plant suckers or full plants. Stocks, sow in patches for transplanting. Wallflowers, sow, transplant, and propagate by slips and cuttings. General Remarks.-This is one of the most important months for the garden during the whole year; for it is now that nature, alter a long season of inactivity, begins to display new life and fresh vigour. Everything possessing life, whether animal or vegetable, now increases wonderfully in strength and growth, which reminds us that this season of the year, while it is congenial to the beauties of the garden, is also favourable to the development of that species of creation that is noxious to vegetation. Active measures, therefore, should be taken to destroy everything that tends to retard and interrupt the progress of plants and flowers. Grubs, slugs, and flies should be killed, and weeds exterminated as quickly as they appear. Borders and beds should be dug, trimmed, and weeded. New edgings may be planted and old ones clipped. Gravel walks should be fresh laid, and kept well swept and rolled. Mow and roll grass lawns so as to maintain an even surface. Place sticks to every stalk or plant requiring support, drive them in the ground, and tie each stem at two or three places. If there is a succession of dry days the beds should be watered, especially those that have been lately planted or sown. In a word, the garden should, during this month, be watched with un remitting solicitude, and tended with assiduous care, leaving nothing undone that can assist the operations of nature and improve the vigour and beauty of vegetation. APRIL. THINGS IN SEASON:- Fish: Carp, chub, crabs, cray-fish, herrings, lobsters, mullet, skate, soles, tench, trout, turbot. Fruits: Apples, pears. Meat: Beet, grass-lamb, mutton, veal. Poultry and Game: Chickens, ducklings, fowls, leverets, pigeons, pullets, rabbits. Vegetables: Asparagus, beet, brocoli, burnet, carrots, celery, endive, lettuce, onions, parsley, pot-herbs (all sorts), radishes, spinach, sprouts, salads (small). A PRIORI.-Lat. A mode of reasoning by which we proceed from the cause to the effect. Anything demonstrated à priori is done so independently of any actual knowledge; mathematical problems, for instance, are resolved in this way. APRON. This article of ladies' attire is made with little trouble or expense; remnants of stuff, and the least worn parts of left-off dresses, may be converted into aprons. If a new one is desired, the best material is black glacé silk, about three or four shillings a yard; three quarters of a yard of eighteen-inch wide silk being a sufficient quantity to make it with. An apron may be trimmed with velvet or braid, and in order to give it a lighter appearance the trimming should be varied in width. pleats or gathers should be done very neatly, and not drawn into too narrow a compass, say about ten inches. The neatest and most convenient method of fastening aprons is to sew the ribbons on to them at one end, and to fasten the other end to the apron by means of hook and eye. The colours of aprons should be dark, and the materials plain. The APTHE.-A papillary eruption attended with slight fever, extending from the lips, mouth, and fauces to the stomach, and often the whole length of the alimentary canal.See THRUSH. AQUA FORTIS.-A common term first applied by the alchemists to nitric acid, and so called on account of its strong corrosive action on many animal, vegetable, and mineral substances.-See NITRIC ACID. AQUARIUM.-To construct and maintain successfully this really elegant and instructive parlour ornament, three considerations have to be constantly borne in mind. 1. That the tank or bowl is free from all extraneous impurities. 2. That the stock is healthy when put in. 3. That a proper balance is maintained between the animal and vegetable inhabitants. The principles upon which the aquarium is founded are very simple, and may be thus stated. All animal life, whether terrestrial or aquatic, is sustained by a due supply of oxygen. This supply, when exhausted by the breathing organs of aquatic animals, is renewed through the medium of vegetation which generates oxygen when exposed to the action of the sun's rays. | Carbonic acid gas is the result of exhausted air: in other words, it is the refuse of vital air after it has performed its invigo rating functions upon animal life. This carbonic acid gas is the food of plants. Thus what would prove fatal to animal life if not withdrawn is the very support of vegetable life. But both plants and animals die When the latter cease to breathe, it is easy to remove their bodies from any receptacle so much under observation as the aquarium. But a certain portion of its vegetable occupants are always dying. Hence the necessity for the introduction of an agent, whose proper occupation it is to remove all such decaying matters, whose food in short is putrefaction. An aquarium, then, is a little world of animal and vegetable life. For its due regulation, although no infallible rule can be given, careful observation joined to experience will ever prove the best guide, the following particulars are to be attended to:-The form of the tank is immaterial. The familiar fish-bowl of past years will do, and no additional expense in that direction need necessarily be incurred. The tank, or bowl, must be quite clean. Where this is circular, and made entirely of glass, there is little risk; but when the tank is formed, as usual, of four sides and a base, care must be taken that no poisonous emanations from patty or paint, or any other metallic substance, be present. To avoid this, the water, which may be either river water, rain water, or pump water, that has not been boiled, must be patinto the tank some time previous to the introduction of the plant. If after standing for a few days no prismatic scum appears upon the surface of the water, it is a proof that it is sufficiently clean. The plants proper for an aquarium will live and flourish without mould or gravel. Where these are admitted they should be so disposed that while they form a rest or anchorage for the plants, they do not interfere with the purity of the water. Shells and rockwork are to be admitted subject to the conditions of cleanliness and freedom from metallic taint, which may easily intrade in the form of cement. The directions the tank must therefore be followed, and the whole framework be carefully washed. It is hardly necessary to remark that marine shells should find no place in a fresh water aquarium, or fresh water adjuncts in one intended solely for marine animals and algæ. Light is necessary to the healthy growth of plants; and although both animal and vegetable life may exist for some time without it, neither will flourish or perform their several functions properly in the dark. The amount of solar light admitted to an aquarium should be regulated by the consideration of how much is usually received into a pond. In short, the aim should be to afford the same proportion of the sun's rays as the plants and animals have been accustomed to in their natural habitations. It will be obvious to every observer that the surface of any artificial water receptacle is unnaturally calm. Hence the water in such receptacles is devoid to a certain extent of the proper amount of air. The wind that sweeps over the face of a lake or pond, while it agitates that face, carries into the water fresh globules of air, thus conveying the vital oxygen to its inhabitants. This aerating process should be occasionally imitated by means of a pair of hand bellows, to been affixed. Where a fountain can be the nose of which a tube of gutta percha has attached to an aquarium, the necessity for any other mode of aeration is obviated. With respect to the tenants of the aquarium, as the stores of nature are inexhaustible it is impossible to give a complete list of them within anything like limited space. For a fresh water aquarium the most common plants are: The Great Water Plantain (Alisma). The Yellow Water Lily (Nuphar Lutea). 2 (3.) Minnows. (4.) The Mollusce (who act above given with reference to the jointing of as the scavengers of the establishment), are |