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k,'oaple9ge J6r the PeoPie.-The pro- penslty of the present age is to render every thing popular, to bring every de- scription of knowledge within the reach of every class in the community. This, though it may be carried too far, so as to render all knowledge superficial, is on the whole very happy propensity. It must be productive of great good, by diilusingintelligence ofthe most valuable kind among those who would otherwise be profoundly ignorant, and by exciting an inquisitive spirit, which thus excited, may push its way to profound discove- ries and highly important resu!ts.- The little work before us, consisting of several pamphlets, printed in plain un- ostentatlonS but neat and durable form, is an admirable specimen of the modes resorted to for making learning cheap and easy. This work is not calculated. nor was it intended, to make profound adepts or learned philosophers, scholars, jurist or statesmen. Ii is q collection of useful and interesting principles and facts, laid down and communicated in a plain, ineligible. and simple manner, so as to be easily and fully comprehended by the unlearned reader. Each num- Der comprising p pages at the moder- ate price of I24 cents, embraces a gen. eral outline of the prominent principles of some department of science, suffi- cientto give the readeraninsight into it., and contains familiar reasons adapted to the unenlightened understanding. The first number is entitled Domestic Science, and explains the common occurrences of domestic life in philosophical but simple and ineligible manner. The second relates 10 Quadrupeds, the third to Origins aaad Antiquities, and the fourth to Birds. The following brief extract from the first number may be taken as a specimen of the nature and design of the work.-.Baf. Banner.

 BREAD-MAKING

 Why is aoheot more nomashing than oth- CT grain2

 Because it contains a larger quantity of gluten, which is an extremely nutri- tive substance.

 Why is rice agood substitute for spleat foHr2

 Because it contains a great deal of nutriment in a small compass, and does not pass quckly off the stomach.

 Why does stiff dough- of -four and z0a- fer soon turn sour?

 Because the water undergoes the ace tous fermentation, and becomes vinegar.

 Why is yest used i,s naaking bread.

 Because it lightens it, by infating the dough in all parts with fixed air, or carbonic acid.