I caustic (frcmonta. 
SAUSAGE: 
Hints About Makimr tor and Shipping: to 
Market. 
There is a large number of pork butch¬ 
ers through the country who manufacture 
sausage for their home trade, and have 
plenty of time and stock to make a larger 
quantity than their local customers can con¬ 
sume, and would be pleased to make and 
ship large quantities to Mew York city for 
sale, did they but know just how to make it, 
in order to meet the demand of the city 
trade. Like all other articles consumed, 
there are different classes of customers to 
purchase it, and it is the better plan to un¬ 
derstand the peculiarities of each ; for what 
will suit one class will not always accommo¬ 
date another. 
The best customers for sausage are the 
proprietors of hotels and restaurants. They 
demand a first-class article, made of the 
best of pork, not very fat, and the links of a 
medium length. If very fat, they waste fu 
cooking; and when the links are very long 
they will not buy them at all, for they would 
tlieu he under the necessity of giving a 
larger quantity than was profitable, or cut 
the links, which would not answer. So 
sausage prepared for restaurants, &c., would 
answer for all parties, while that which does 
not must be sold to the retailers, at a lower 
figure, to enable them to make a profit. 
'When persons are desirous of sending in 
large quantities, it is a good plan to vary the 
kind of seasoning, in order to please a larger 
number of customers. For instance:—Let 
some he seasoned with red and others with 
black pepper. Some customers are very 
fond of sage for seasoning, while others are 
not; but the dealer can soon give the shipper 
the necessary information in regard to all 
these points, and order the variety he may 
desire for his trade. 
In regard to the package in which they 
should he shipped, the maker should be 
governed in a measure by the distance lie 
is compelled to send. If the distance is short, 
and the expense is light for returning the 
packages, he can have them made in a 
form to he returned; if the distance is loo 
at least relieves the hostess from all embar¬ 
rassment of etiquette as to rank and preten¬ 
sions. Never delay yonr dinner one moment 
in waiting for a dilatory guest. Respectful 
consideration for those present forbids it. 
Railroad Emptying*. 
Having tried a recipe for railroad empty¬ 
ings that I saw in the Rural New-Yorker, 
and having one that I think is much belter, 
I send it to you. Canell, (or, as some call it, 
middlings,) one teacup; salt and saleratus, 
(of each,) one teaspoonful; ginger, one table¬ 
spoonful; pour on boiling water so as to 
make a batter a little thicker than griddle 
cakes. Set in a warm place till it rises, then 
put away in a cool place. Make emptyings 
as usual for bread for au ordinary family, 
and put in two tablespoon fuls of the railroad 
emptyings, and it will rise in about two 
hours. Now proceed as usual in making 
your bread. Rural readers, try it.— Mrs. 
A. B. Mason. 
Preserving Eggs. 
I would like a recipe for making a brine 
for keeping egtrs through the summer — one 
that has been tried and is known to be good. 
—Anonymous. 
Pour a gallon of boiling xvater on two 
quarts of quicklime and half a pound of salt; 
when cold, stir in an ounce of cream of tar¬ 
tar. Place the eggs—every one of which 
must be fresh and good—small end down, in 
a jar ; pour over them the prepared liquid. 
Of course, they must be kept where freezing 
is unknown. Another method :—Grease the 
eggs thoroughly, and pack them, small end 
down, in bran or oats. Another:—Pack, 
small end down, in salt. The eggs should 
all be good, as one bad one spoils many. 
Eggs may be preserved for twelve months 
in a sweet and palatable state, for eating in 
the shell, or boiling for salads, by boiling 
them for one minute, and when wanted for 
use, let them be boiled in the usual manner. 
The white may be a little tougher than a 
new-laid egg, but the yolk will show no 
difference. _ 
Dressing Frogs for Food. 
A letter from Florence, Italy, contains 
the following:—This morning 1 wandered 
through the market, and, turning a corner, 
came suddenly upon a frog merchant, who 
I was busy preparing and selling the little 
§I?£ i|atur;tlist. 
MOCKING BIRDS. 
and sticks it upon the clay, to illuminate the 
dwelling, which consits of two rooms. Some¬ 
times there are three or four flies, and the 
blaze of light in the little cell dazzles the 
eyes of the bats, w r hich often kill the young 
of these birds." 
In the poor, hilly parts of our country, WIial All* ...y Parrot? 
where the wild, tangled undergrowth of the ' v,,nl “ J , .. n - AT 
„ , ,,, ° . b .. ,, ... I wish some of the readers of the Rural 
thorn and wild rose abound, the English 
„, . New-Yorker could toll what is the matter 
Mocking Birds have become, of late years, , „ ,,, „ s 
6 ~ of our parrot, He bites off al of hm leathers 
quite numerous. They build a rude nest of , , . , , V4 , , TT , 
,, .. , . J „ _. , and then picks off the down. 1-Ie has always 
small, coarse sticks, in a thorn or tobc bush— ..... r ,..., ... , , 
, .. i , . hit his feathers a little but not so bad as now. 
rarely over three leet trom the ground, but TT , .. ... , T . 
„ i - i He makes hnuselt look horrible. He i: 
sometimes as high up as six feet, never high- , ... . . , 
“ T . 45 , iii gray color with red tail; lie seems w 
cr, mt I haTO evor observed, and la^, geu* ^ tl , to anl , , lngs . , r onc 
era ly. four or five cg S s. Tf.uy arc esccec - M|M rie„cc |„ „ similar case, 
lnglv gentle,'and will allow you to approach . 
, / i , • can tell rac what the parrot wants to ] 
them without any apparent alarm. A pair • r . 
, , . i ..... vent this liabit, the information will 
have nested and hatched two broods every 
„ , . . . P thankfully received.—J oshua FIinkley. 
season for several yearn, Wltbm ten steps of J _ 
atrts anti Manners. 
MINTWOOD’S CONVERSAZIONE. 
Coiffure, Mui, Etc. 
Will Mintwogd please Inform me how I 
can wear my hair? It is dark, and hangs 
ou my neck. Also, how to make a lamp 
mat of scraps of wool.— Minnie H. 
I cannot tell you how to»aiTange your 
hair unless you are more explicit as to its 
He makes hiiuself look horrible, lie is of length. Flair of a variety of descriptions is 
gray color with red tail; lie seems well, 
whistles, talks and sings. If any otic lias 
had any experience in a similar case, and 
can tell me what the parrot wants to pre¬ 
vent this habit, the information will he 
great, for that, ho cau make use of any clean jumpers. On a table was a large hag, into 
box for the purpose. which a hoy put his hand and took out a 
The shipper should begin the trade as number of live frogs; with a pair of scissors 
soon as the weather is cool enough to permit be decapitated them in rapid succession, at 
it to arrive in good condition, In order to the same time cutting the skin ni the back 
enable the dealer to secure a regular set of open, and then threw them into a large 
customers for his product, during the entire earthen dish which contained, perhaps, a 
season; for when a buyer once begins on a hundred more in the same stale. Although 
good article and his customers are satisfied headless, they were, all swimming about and 
witii it, he does not wish to change for an- jumping in the liveliest manner. Alter soak- 
other make, even if it is better; for be is not big for a short time, they are taken out and 
positive that he can procure it regularly.— dexterously skinned, and then thrown into 
c w j a tub of clear water. Even after being be- 
-♦-*-*- headed and skinned, some of them managed 
ODDS AND ENDS. to swim around in the tub, and always tried 
Tii r kcy~H«Hh. to cl ' lmh "P sides They are sold by 
The “ leavings ” of cooked fowls make ex- wel £ ht ' ftn, i , ‘ 1 re daauetl > ,hc fcet cot ofl ; ai * d 
,, . , . i • ,i i .p are ready for L iu purchaser, who no doubt 
cellent hash, prepared m the usual way; if . / *, T .... 
p , . , .. , , , , , eniovs them more than I could after seeing 
force meat is lelt, that should be chopped up , J J , . ., b 
win, n.,.m the whole operation of killing. 
Free Advertising:. 
It is useless for parties to send vis adver¬ 
tisements of minks, birds, dogs, etc., for sale 
in answer to inquiries in this Department 
expecting us to insert them free. The 
Rural New-Yorker costs too much money 
to warrant that species of benevolence on 
our part. 
'denttfic anir ilsffnL 
from three or tour months oi ttctdtittt atvtt\ oriTT r \T r PTT , Tfi TTTityrc! y 1 
. v 4 USEFUL AND SuIENlitlU IILJiLqi served in Hi© nrffintromejit und 
winter and summer—often in __ SL1VI5U m 
it hours, late at night, warbled To Remove iron Rust. colors. \ ery pietl.y ones aie 
ancing and inimitable mimicry “ Will you inform me if iron rust can be shops, formed of different shut 
s in the forest. As day begins taken out of while cloth; and if so, how ?” or re(l ’ " l( ‘ darkest m the tnsi 
r low, sweet notes are heard, -Mrs. Jane E. gradually to the lightest outside. 
ter and louder as the day ad- Dip the rusty spots in a solution of tartaric 0,1R,H| M*«rimon; 
when the sunlight streams in or c p, r j c nc j ( i. or w ,, t tlie spots with lemon How you, who are soon to 
they open in full chorus, as juice and rub on hard, white soap, expose it fret ami worry over your wed 
o birds from the highlands had to the heat; or apply lemon juice and salt, How you toil all the day with 
them to bold a morning “ San- anc i expose to the sun. sewing machine, and lie awake 
ving did not, say too mncli in - ning and arranging shapes and 
.vheii he penned that exquisite Ilow to Trent a Bnvuipir CWmney. IIow you are. occupied with 
the Mocking Bird 1f il i3 desired to extinguish the tire in a u .jfl[ n g n ,alters up to the verge c 
rleau brown, or'raset back ^inanay which.I im ibeouilijujeaIby a lira In lling that n* bride. y< 
mmonly called the American «■« Are-place,»l.ut all Uro doo in. .1■ t 'C • t- out, nervous, and weak Iron 
d—is but little inferior to the meat eo as to pftfont any o u ,e» .0 air up y„„ r strtgtl, of body ami nu, 
ng. but they arc far more shy «* U,r0 '' * '™ '. ,b'l kvlaLwl ,lry “ " ym "' 
y reared ; and when caged and 8al . ^''1' r . a Str “ W r °’' "' 0m “"'""T 
; die from confinement, and muncdudely extinguish the The yourselves, yrtdoh alone you ha 
o improve upon their natural P , “ loB,, ^ y of ,“" s "‘/ f!’ 1 ,u“ d by A no f‘ Iy 
et, unlike the other bird, they burning the tall, muriatic acid gnats evolved, or course, is desirable 
, vni.ii.r tit,,:,. t ,ii,, avo J, which 13 a prompt extinguisher of hie. quantities of elaborate gnrtuenh 
box for the purpose. 
The shipper should begin the trade as 
soon as the weather is cool enough to permit 
it to arrive in good condition, In order to 
enable the dealer to secure a regular set of 
customers for his product, during the entire 
season; for when a buyer once begins on a 
good article and his customers are satisfied 
with it, he does not wish to change for an¬ 
other make, even if it is better; for he is not 
positive that he can procure it regularly.— 
c. w. L 
-»♦» 
ODDS AND ENDS. 
Turkey Hash. 
The “ leavings " of cooked fowls make ex¬ 
cellent hash, prepared in the usual way; if 
force meat is lelt, that should be chopped up 
with them. 
Scalloped Oysters. 
“ Why are oysters baked with bread 
crumbs, etc., called ‘ scalloped ’ oysters?— 
Kate Bowen.” 
Originally distinct scallop shells were 
used to bake them in; afterward a dish 
called a scallop was substituted, whence the 
name. One often sees toilet and work-box 
pin cushions, emery cases, etc., formed with 
scallop shells for covers or sides. 
Nice Cake. 
Two cups sugar, one of butter, one of milk, 
four eggs, a little lemon and cinnamon, and 
flour enough to make it of the consistency 
of pound cake. 
Buttermilk Cake. 
One cup butter, two of buttermilk, three 
of sugar, five of flour, four eggs, soda enough 
to sweeten the buttermilk. 
Quceu’tt Cake. 
Two cups sugar, one of butter, one of 
sweet milk, four of flour, six eggs.— l. e. k. 
Sent* for Guests at Table. 
“ Will 1 Domestic Economy’give us some 
suggestions relative to seating guests at the 
table when oue gives a dinnerparty? By 
so doing she will greatly oblige Mrs. 
Grundy.” The English had a custom, at 
one time—we do not know whether it be in 
vogue now or not—which was both simple 
and elegant, and at once put an end to all 
ceremony as to where each guest was to sit. 
The name of the guest written on a card was 
placed at the plate intended for him. Of 
course, the subject had been previously con¬ 
sidered, the host or hostess placing those 
together who would best harmonize, 
A somewhat amusing custom, at one Lime 
en vogue among Parisian foshouables, might 
for variety’s Bake be introduced upon special 
occasions. The ladies first take their places, 
leaving intervals for the gentlemen; after 
being seated each is desired to call on a 
gentleman to sit beside her. This method 
Dried Fruit Pies—Clierry and Raspberry. 
WAsn the fruit and soak it over night. 
Next morning stew it until done, and sweeten 
to suit the taste, that is, until sweet, enough. 
To make plain pastry, allow half a pound 
of shortening to a pound of flour; and for 
rich pastry, allow three-quarters of a pound 
of flour. Lard makes the most delicate-look¬ 
ing crust; but if some butter is used, the 
crust will be nicer. Rub the flour and short¬ 
ening well together, so that the shortening 
will absorb no more flour; then add water 
sufficient to enable you to roll out. If rolled 
a number of times, it will be all the more 
flaky. Roll from you, and add a little short¬ 
ening at each rolling. It should be made as 
quickly as possible; not left to stand after it 
is ready for the oven. In cold weather, the 
water used may be a very little warm, but 
not enough to melt “ anything.” Some 
pastiy makers make a tender crust of sour 
milk and soda and a little shortening—sweet 
cream and soda is much in favor with others. 
The crust should be rolled until thin. A 
thick crust to a fruit pie is undesirable. The 
top crust should he cut large enough to hem. 
over the under one. Put in the fruit, cold, 
with plenty of juice. Prick the top crust, 
about the center, and hem the edges well 
together to keep in the juice. To “ hem,” 
the top crust must be folded over and under 
the edge of the bottom crust, lying between 
that and the pie dish. Then dress the edge 
around with your thumb, and the pie is 
effectually “sealed.” Place at once in a 
moderately hot oven ami bake quickly. 
If yon want “ soggy " pastry, violate these 
rules, and you’ll have it. If you w’ant a pie 
fit to set before a king of a man, follow the 
above directions. We cannot recommend 
pies as a wholesuine article of diet, which is 
the only protest to the foregoing. 
Au oven too hot, will bake the pastry be¬ 
fore it lias risen any. Practice corrects all 
such mistakes; the' oven should be quite 
air-tight. We hope this will help Jenny 
Seaton. 
a farm-house door, in a cedar tree; and 
when the young were hatched, the nest was 
placed in a wire cage in a front window, and t 
the old birds always fed them through the j 
bars of the cage, until they were fully fledged. ( 
The old birds will invariably care for and ] 
rear their young in this manner, and T have j 
four of them now, which were all hatched In ( 
oue nest, at the same time, and carried in the . 
nest, when three days old, several hundred 
yards to the farm-house, and hung in a cage 
in the porch. What splendid music they ‘ 
make! They arc now about a year and a- 
lialf old, and from three or four months of 
ago they have, winter and summer—often in 
the dark, silent hours, late at night, warbled 
out their entrancing and inimitable mimicry 
of all tbe birds in the forest. As day begins 
to dawn, their low, sweet notes are heard, 
swelling louder and louder as the day ad¬ 
vances, until, when the sunlight streams in 
Upon them, they open in full chorus, as 
though all the birds from the highlands had 
suddenly met them to hold a morning “ San- 
gerfest.” Irving did not say too much in 
their praise, when he penned that exquisite 
eulogy upon the Mocking Bird. 
Tlie American brown, or russet back 
Thrush — commonly called the. American 
Mocking Bird—is but little inferior to the 
English in song, but they are far more shy 
and less easily reared ; and when caged and 
petted, often die from confinement, and 
never seem to improve upon their natural 
song. In fact, unlike the other bird, they 
do not even retain their naturally sweet 
notes. In shape and size they arc very 
much alike, but differ widely in color. The 
former is a lead, or dove color on the back, 
with smoky white breast feathers, and 
while spots upon either wing. The latter 
the color of brown forest leaves on the back, 
with smoky white breast featTiers, which 
are dotted all over witii dark, round specks. 
In color, it is much the handsomer bird of 
the two. Their habits of building, &c., are 
identical. 
1 feed mine solely on well cooked Irish 
potatoes, mixed up finely with a whole 
hard boiled egg. This i3 all, except now 
and then a slice of soft apple for a sort of 
tonic, or laxative. During moulting season, 
they will give you no music whatever; at 
that time, keep a rusty nail in their water. 
They are exceedingly fond of the berries of 
the poke weed, and will eat them raven¬ 
ously ; but. on account of their filthy stain I 
use them quite sparingly. I keep about a 
quarter of an inch deep of fine sand in the 
bottom of their cages, as they like to pick 
and scratch in it, and besides this, it ab¬ 
sorbs the liquid in their droppings, and ren¬ 
ders the cage less foul and much more readily 
cleansed. If 1 put paper in the bottom for 
a like purpose, they will tear it in shreds 
directly; why, L know not, unless they have 
an idea Hint it is good to eat, or want to 
have the fun of doing il. 
They are fond of the one who feeds and 
cares for them constantly, and will exhibit 
their love and attachment in unquestionable 
terms. My wife feeds and waters them 
daily, and it 1ms become a labor of love to 
her since she has observed with wliat de¬ 
cided jealousy the one will receive her atten¬ 
tion to the other. They will ruffle up llicir 
feathers and fly to the bars of the cage and 
take hold of her finger with their beak— 
not in anger but in love, as I verily believe. 
These birds are, indeed, among the most 
desirable pets, and amply repay the little 
care they require in their simple feed. Two 
must not he kept in the same cage, as they 
are quite belligerent. Woodman. 
Stamford, Ky. 
-- 
NOTES TOR NATURALISTS. 
Reasoning Powers of Birds. 
The habits of birds often suggests the 
possession of reasoning powers in addition 
to their instincts. Dr. Buchanan, in a letter 
to the Rev. Mr Brown of Calcutta, says:—“ I 
write this at the bottom of the lofty moun¬ 
tain called Cape Comorin, whose rocky head 
seems to overhang its base. The birds which 
build the pendulous nests are very numerous. 
At night, each of their little habitations is 
lighted up, as if to see company. The 
sagacious bird fastens a bit of clay to the 
top of the nest, and then picks up a fire-fly 
How ro Remove Hair from Ilir IVruOri. 
A correspondent asks the Herald of 
Health how hair can be removed perma¬ 
nently, ami remarks, “ I have been told to 
pull it out; but it grows in about us fast as 
1 pull it. out.” The Herald answers as fid- 
lows:—“The least injurious way is to con¬ 
tinue pulling it out, until the glands about, 
the root become SO weakened as to be unable 
to replenish it. Two or three times pulling 
it out will be sufficient with some, while 
others may have to repeat it half a dozen 
times or more.” 
Trouble with n. Stove Pipe. 
I n.wE a large coal stove ; at times, I am 
obliged to hum wood in it. At such times 
the pipe (which rises perpendicularly about 
four feet, then runs sixteen feet to a chim¬ 
ney) will fill with something resembling coal 
tar, and there is no way to get il, out but to 
take down the pipe, pile it up, cover it with 
straw, and burn out. the tar. The wood 
used is seasoned hemlock and oak; have no 
trouble with other stoves. The stove used 
is “ Morning Light., ” large size. Who 
knows what’s the matter ?—P. Green. 
Guiding Balloons. 
A California correspondent of the Ru¬ 
ral New-Yorker uslts if balloons are gui¬ 
ded in their course by machinery, or if they 
are at the mercy of the current of air in 
which they nmy float—in other words, can | 
a person leave Paris in a balloon and return 
at will ? No, a person cannot leave Paris in 
a balloon and return at will by the same 
menus. That is just what is lacking in 
aerial navigation — the power to propel a 
balloon, or air-ship, in any given direction. 
Who is the man to discover and utilize the 
means for doing this? The world is wait¬ 
ing for him. 
Pneumatic Collection ot l.ctterM. 
The Ameiucan Autizan says in the 
subterranean room adjaccnL to the entrance 
of the Broadway pneumatic tunnel, a small 
line of tubing has been arranged in connec¬ 
tion with a blower and other adjuncts to 
test some improvements recently suggested 
in the pneumatic Bystem of transmitting 
mail matter. On a late visit of Bccrelary 
Robeson to the tunnel, the experimental 
apparatus just referred to was put in opera¬ 
tion, and quite a large mail of letters and 
newspapers was sent through the tubes at a 
velocity of erxty-three miles an hour. These 
postal pipes ars intended to be laid under 
the streets, in connection with the present 
lamp post letter boxes, in such a manner 
that all letters dropped into the boxes will 
pass down into the lubes, and he swept 
instantly along to the General Post Office, 
or a branch post office, thus avoiding all 
delays. 
much worn pompadour fashion— la, combed 
straight back, without any parting on top ; 
sonic comb it. over a roll; others crimp it, 
which gives it an elevated appearance. At 
the back looped braids are worn, or the lmir 
is put loosely in a net, or crimped and worn 
loose, with the top part caught together at 
the hack with a ribbon. 
As to the mats you mention, if you mean 
scraps of Berlin wool or worsted, yes. Cover 
a round or oval piece of stiff pasteboard 
with white drilling or silicia, on both sides. 
(Jut the worsted in lengths of an inch, and 
in along piece of worsted tie, at intervals of 
an inch or less, small bunches of the Short 
lengths or hits. Fasten this in loops around 
the foundation prepared, row close to row, 
making a deep, thick fringe, until only the 
desired space is left in the center. \\ hen 
done, cut. the loops. Care should be ob¬ 
served in the arrangement and shading of 
Colors. Very pretty ones are seen in the 
shops, formed of different shades of green 
or red, the darkest in the inside, shading 
gradually to the lightest outside. 
Girin anil Matrimony. 
IIow you, who ate soon to be married, 
fret and worry over your wedding outfit 1 
IIow you toil all the day with needle and 
sewing machine, and lie awake nights plan¬ 
ning and arranging shapes and trimmings I 
IIow you are occupied with these really 
trifling matters up to the verge of your wed¬ 
ding hour, so that as brides you arc worn 
out, nervous, and weak from overwork. 
Yonr strength of body and mind bas been 
lavished on dry goods, ns if your lovers eared 
a straw for them in comparison with you, 
yourselves, which alone you have bo abused 
by neglect. A neat, and fully respectable 
outfit, of course, is desirable; but, great 
quantities of elaborate garments are entirely 
unnecessary. A girl who always keeps her 
wardrobe in good condition is as well pre¬ 
pared to marry, so far as such things are 
concerned, as she is to remain unmarried. 
She needs no more clothing as a wife, than 
as a maid ; and now, when women are mak¬ 
ing such consummate martyrs of Ihcnuelves 
to bridal trousseau, it is time for somebody to 
enter a protest and entreat for the prepara¬ 
tion of the body and mind and heart for 
marriage, ns well. No woman should marry 
without allowing top herself at least a full 
month or two for quiet rest, ami to prepare 
for the new existence upon which she is to 
enter. She has enough to think about, 
heaven knows, and if preparation is needed 
for death, how much more is it needed for 
married life? Not that the two are specially 
akin; but, both are equally solemn. And m>, 
“ my dear sisters,” 1 hope you w ill think ot 
something besides the outfit and the wedding- 
cake, making your toils less, or postponing 
the “fatal” day until you have had a pood 
rest, for yourselves. Be good and “ sensible,” 
and follow my advice! 
unit lnf0nmtlion. 
HYGIENIC) NOTES. 
Simple Remeily for Croup. 
A Lady correspondent of the Maine Farm¬ 
er says the following is an effective remedy 
for croup:—“Half a teaspoonful of pulver¬ 
ized alum in a little molasscB. It is a simple 
remedy, one almost always at hand, and one 
dose seldom fails to give relief. If it should, 
repeat it after one hour.” 
The lMiilOHOPhy of Fating. 
Take your meals regularly; do not dine 
at 2 P. M, lo-day, and 7 P. M. to-morrow, 
and 4 I’. M. the day after; hut lixsomc stated 
hour; and, for the workers, l should say that 
from six to Inilf-past six is a good and ser¬ 
viceable hour. Dining late is, as a rule, 
preferable to mid-day dinners, for dinner 
ought to be the principal meal of the day; 
and, to he enjoyed ns well as digested, it ad¬ 
mits of neither hurry nor interference. The 
work of the day should he over, and a long 
rest, followed by light occupation before hod- 
time, will he singularly conducive to health, 
as well as happiness. "What, profit or pleas¬ 
ure can you get out, of a diuper, when you 
know that an lumy of clerks await your bh- 
pervision, or that some very tali and remark¬ 
ably stout ledgers have to be balanced as 
soon as the cloth is removed? V ou wait 
with impatience for the courses to be served, 
for the food to he swallowed ; but as for the 
was sem uirougn mu inues ai si -. —- . .. . t Q nll :t p hevnnil 
. . i l rr, digestion o I the same, unit is quae oeyontt 
sixty-three miles an hour. These * ; urifu p u . tiun . yo ia business is t.o clear 
s are intended to be laid under g 0 inany qpu,,.* j n a given time; your work 
so many uism-s m a 
is cut out before you, and, like a true 1 an- 
kee, you are not the man to shirk it.. But 
you must consider that, you have a stomach 
to superintend, as well hr clerks, and that if 
you do not give the bowels a passing thought, 
the balance will be dead against yon in the 
ledger of health. Do not forget the good old 
adage, “ After dinner rest awhile.” 
