[3] We thank “an old Subscriber and a native of Holbeach” for his
        testimony to the accuracy of our Engraving of Holbeach Cross, at
        page 329 of the present volume.  We shall feel further obliged to
        him for the view of Holbeach Church.

We may here remark that the Cross described at page 115, at Wheston, is now in the courtyard of Wheston Hall.  Probably our Correspondent E.T.B.A. will oblige us with a drawing of that interesting structure.

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DOMESTIC HINTS.

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OLIVE OIL.

Few articles differ more in quality than olive oil; not that the different kinds are produced from different fruit, but in the different stages of the pressure of the olives.  Thus, by means of gentle pressure, the best or virgin oil flows first; a second, and afterwards a third quality of oil is obtained, by moistening the residuum, breaking the kernels, &c. and increasing the pressure.  When the fruit is not sufficiently ripe, the recent oil has a bitterish taste; and when too ripe it is fatty.  After the oil has been drawn, it deposits a white, fibrous, and albuminous matter; but when this deposition has taken place, if it be put into clean flasks, it undergoes no further alteration.  The common oil cannot, however, be preserved in casks above a year and a half or two years.  The consumption of olive oil as food is not surprising if we remember, that it is the lightest and most delicate of all the fixed oils.

* * * * *

CARDS.

Some misconception has arisen respecting the legality of Second-hand Cards.  It appears, however, that they may be sold by any person, if sold without the wrapper of a licensed maker; and in packs containing not more than 52 cards, including an ace of spades duly stamped, and enclosed in a wrapper with the words “Second-hand Cards” printed or written in distinct characters on the outside:  penalty for selling Second-hand Cards in any other manner, 20l.

* * * * *

CINNAMON AND CASSIA.

Cassia bark resembles Cinnamon in appearance, smell, and taste, and is very often substituted for it; but it may be readily distinguished:  it is thicker in substance, less quilled, breaks shorter, and is more pungent.  It should be chosen in thin pieces:  the best being that which approaches nearest to Cinnamon in flavour; but that which is small and broken should be rejected.

* * * * *

COLOURING CHEESE.