« SebelumnyaLanjutkan »
princely fortune, and disregarding the prejudices of his friends and of the world, he redeemed the pledge he had given, and made the fair Jewess his bride.
THE POOR LITTLE MAID.
When a poor little maid feels her senses astray,
The flowing bowl no more bestows
On me its transitory smile,
Less bright than that which breath'd awhile,
Strains that could all to rapture move ;,
The simple tokens of her love.
Despondence I away would shake;
That pleasures past to mem’ry wake.
At which objection seems to start ; .
Oblivious time can ne'er erase
Remembrance of our pleasures past ;-
I shar'd when I beheld her last.
Of those harsh pangs that I now feel ;
That can such sad emotions heal.
UNPUBLISHED IRISH MELODY,
BY THOMAS MOORE, ESQ.
AIR.-Fly not yet.
Entwined round every part.
Oh, no!moh, no!
Still Rosa rules my heart.
Enchanted by her art.
Oh, no!-oh, no!
Still Rosa rules my heart.
BY REGINALD AUGUSTINE.
Oh beauteously thy spirit came within our own spring bow'rs Like heaven's primeval loveliness o'er tufts of summer flow'rs; Thou wert a lute,—the purest one-with magic in its tone: But the sod is green upon thee-thou’rt gone, oh, thou’rt gone! Thou wert a rainbow brightening up a dark and stormy sky; And all, that told of heaven and bliss, repos’d in thy sweet eye; Thy hair was like the wave that wreathes its crystal round the
stone : But the sod is green upon thee-thou’rt gone, oh thou'rt gone! And long shall those who lov'd thee, mourn o'er the harsh
decree That rent the link which twin'd their heart to holiness and
thee! A spell of deepest purity shall make them still thine own, Though the sod is green upon thee, and though to death
thou’rt gone! We'll think of thee as we would think of a most beauteous
That gems its image in the stream where sullen tints repose ; And the virtues shall illumine us, that from thy spirit shone, Though the sod is green upon thee, and though to death
THE LADIES' RECEIPT BOOK. No. I.
For some years I have been in the habit of writing in a book all the receipts of a domestic character which I have found serviceable in my own domestic affairs. Some have no doubt appeared in print before, but many of them I know have not. Wishing success to your “ Ladies' Focket Magazine.” I shall copy out such as I think will be of value to your readers, and if you think proper to give them insertion, shall continue my selections every month, till my store is exhausted.
Yours, &c. Upper Gower-street.
EAU DE COLOONE.
A domestic economy is very commendable in all ladies ;those who are in the habit of using Eau de Cologne will find the following substitute not only very trifling in its cost, but far superior to most of the mixtures sold for the “ genuine article."
To one pint of alcohol, add sixty drops of lemon, sixty drops of bergamot, sixty drops of essence of lemon, and sixty drops of orange-water. The alcohol may be purchased at any chemists, and the remainder at most perfumers.
TO TAKE STAINS OUT OF SILK. Grease, and other spots in silk, may be easily removed by gently rubbing the part with a linen rag dipped in the following composition :-One ounce of essence of lemons, and half an ounce of oil of turpentine, mixed together, and kept corked
TO MAKE ROSE WATER.
Put some roses into water, and add a few drops of vitriolic acid : the water will soon assume both the color and perfume of roses.
TO PRESERVE EGGS.
A great saving may be effected in the use of eggs, by purchasing them when cheap, and preserving them in the following safe and easy manner. Be careful that the eggs are fresh and sound : put them in a large round bottle, and fill it with lime-water. The lime-water is easily made by putting five or six pounds of quick lime to twenty or thirty pints of water : shake it well several times, and pour off the water, which will be perfectly limpid, although it has dissolved a portion of the lime: this is the water to be used. To be certain of its being properly saturated with the lime, after the bottle containing the eggs is filled, and the water is about three inches above them, dust a small quantity of quick lime into it, and close the bottle securely. An eminent chemist of Geneva states that he discovered this method about six years ago, and that he has lately eat some eggs that had been kept that time: they were perfectly fresh and good, and he has no doubt would have kept much longer. A confectioner at Geneva has used near a ton weight within the year, preserved in this manner.