packed in fine, dried sand, with their stems upwards, and kept from the influence of the air.

FRESH MEAT, POULTRY, FISH, &c. should be kept in a cool, airy place.

All SALTED and DRIED-MEATS, hams, tongues, &c. should be tied up in strong paper, and must be kept in a cold, dry place, (not in the kitchen) else they become musty and rancid.

GREEN VEGETABLES should be kept on a damp stone floor, and excluded from the air by a damp cloth thrown over them.

CARROTS, PARSNIPS, and BEET-ROOT, must be kept in Layers of dry sand for winter use. Neither these nor potatoes should be washed till wanted.

POTATOES must be carefully covered, to protect them from frost, in winter.

ONIONS should be tied in traces, and hung up in a cold dry place. If the root of each onion be seared, it can never grow.

PARSLEY should be cut close to the root, and dried in a warm room.

TRUFFLES, MORELS, &c. must be kept in bags in a dry place.

A bag should be kept to save all the waste rags; this will not only be economical, but will prevent litter.

THE ART OF CARVING is an useful and elegant accomplishment; and according to the fashion of the present day, cannot be too well understood by the Heads of Families. It may best be ac acquired by observation and practice; and to Young Ladies who can attend to the example of their parents, the following plain and familiar instructions may not be unacceptable.-A previous knowledge of the conformation ofthe several parts, and the peculiar na. ture of the article to be carved, will, with due attention, render the business easy, and it would be still more so, if the loins, breasts, and necks of mutton, lamb, and veal, were to be properly jointed and divided, before they are sent home.

The master and mistress of the family, who do the honours of the table, when dinner is announced, will see, of course, that the upper places are taken by the married ladies of the highest qua lity that are then present; the dowagers or widow's next, and lastly, the unmarried ladies; all nearly according to their respective ages. The gentlemen will be seated according to the same etiquette, which is perfectly understood by the fashionable world.

BEEF.-The Sirloin. This joint is brought to table with the skin side upwards-Cut off the outside in the direction of the ribs, quite down to the bone,

and take off slice after slice of a moderate thickness, in the same direction.-Or, you may cut through the middle of the sirloin. Give a little of the soft fat with each slice, which will be found covering the roll, on the inside. Give also, a little of the roll; when preferred, as it is short grained and tender, To get at this and the fat, turn the joint up, upon the chine-bone, and cut it across the ribs.

The Ribs are to be carved in the same way.

The Edge-bone or isch (hip) bone. Cut off a thick outside slice from the upper surface, the whole length, horizontally, and follow the cut. The deli

cious soft fat, resembling marrow, will be found at the back of the bone, and the hard fat may be taken, in thin, horizontal slices, from the edge of the joint. The upper part of this joint is the richest.

The Buttock is to be carved in the same way.

The Breast-cut.-Cut off thin slices, either parallel with the ribs, or across. The fat on the upper side is firun and gristly, that on the under side soft, and more delicate.

VEAL.-The Fillet. This is the joint similar to a round of beef. Cut off a slice from the upper surface, evenly, as from a round or edge-boue of beef, and this outside is often preferred. The next slices should be cut thin and smoothly. With every slice give a little fat, and some of the stuffing.

The Breast. Separate the ribs from the brisket, across, where the bones are broken, aud again, the gristly part of the breast-cut from the ribs, in the same direction. Give some of the gristly part, with a bone of the ribs or neck, and a little of the sweetbread, cut across the middle, to each person.

The Calf's-head Every part of this joint is rich and delicious. Cut it lengthwise, from the nose to the neck, passing the knife through the flesh under the eye, quite to the bone, all the way. The throat sweetbread lies in the thick part of the neck end, and delicious short slices of it may be taken off from the lower side, crosswise, to be given with the former. The eye is esteemed a great delicacy and

may be taken out with the point of a knife, and divided into two parts. Some fine lean will be found under the jaw-bone, when taken off, and the palate in the lower or under part of the head is deemed a dainty. Both sides of the head are to be carved alike. A part of the tongue and brains, which are usually served up in a separate dish, with egg sauce, must be given to each person.

MUTTON.-The Shoulder. This joint should be sent to table with the back upwards, and with paper twisted round the shank. When properly roasted, it is very full of gravy, and has many nice parts. The first cut should be made in the thin, hollow part, and several slices may be taken thence. When that is all cut away, some fine slices may be taken from both sides of the ridge of the bladebone, cutting straight up the back from the thick end towards the shank. The under side affords several nice cuts of fat and lean intermixed, and is full of gravy. Some prefer the jelly part near the knuckle;—the lean on the under side of the bladebone, is the most tender. The fat lies in the round prominent part or flap, opposite the hollow part of the shoulder, which is cut lengthwise and a thin bit of this should be given to each person.-A shoulder of mutton over roasted is spoiled.

The Leg. When boiled, it should be served up lying on its back; but when roasted, with the back upwards. Cut into the hollow part a little distant from the knuckle, through the pope's-eye, quite to the bone, and take out thin deep slices towards the thickest part. The back of the leg affords some nice slices at the thick end, which must be cut out the long way of the joint.-Slices of fat may also be taken from the under side, or back part of the leg, in the same direction. Some prefer the knuckle part, which, though dry, is full of jelly and very nutricious. The cramp-bone forms a slight prominence at the back of the leg, near the shank, and may be cut out by passing the knife round it. As

this is a heavy joint, some writing paper should be wrapped round the shank, to enable the carver the better to turn it up, with his left hand.

The Haunch, is to be carved in the same manner as venison.

The Saddle, is the two loins together. Cut out long thin slices on each side of the chine-bone, from the tail to the end. If any person like a part of the tail, it may be readily divided, the joints being about an inch apart. Rich gravy is found in the cut along the chine bone, where the incision has been. made.

The Loin may be carved the same way; or it may be cut the other way, in the direction of the bones.

LAMB.-The Fore-quarter. Separate the shoulder from the ribs or breast, (by some called the crust or scoven,) taking care not to leave the bones bare. Then squeeze half a lemon or Seville orange, rub a slice of butter, and sprinkle a little pepper and salt over the ribs, and replace the shoulder for a few moments; after which, put the shoulder on another. dish; and proceed to divide the neck from the breast, where the bones have been previously broken; then separate the gristly part from the breast, the whole length, and give a little of the gristle with each boneof the breast or neck, as may be chosen. If any part of the breast is to be put by to be eaten cold, let it be sprinkled while hot, with chopped parsley. All parts of young lamb are nice, but the shoulder of a fore-quarter is the least approved. It is to be carved as mutton.

The Hind-quarter, is usually divided into the leg and loin, and is to be carved as mutton. The close firm flesh about the knuckle is reckoned the best.

PORK.-The Leg, whether roasted or boiled, is sent to table with the back upwards, like a leg of mutton roasted: it is to be carved as mutton.

A HAM may be carved three several ways; viz. The first and most common way is to cut off the

hock, and then to take off thin slices, in a circular manner, round the bone, towards the thick part and proceed as with venison. This is the most economi

cal way.

The second way is to cut a round hole in the top of the ham with a sharp pointed knife, and to enlarge the circle by cutting out thin slices. This is a good way, as it keeps the meat moist, and preserves the gravy.

The other way is, to cut across, near the middle of the ham, quite down to the bone, and then to take off thin slices each way.

TONGUE.-A tongue is to be cut across towards the thickest end; slices taken from that part, both ways, are the most tender and juicy; towards the tip of the tongue, the meat is hardest and dryest. For the fat and kernel, cut off a slice from the lower side of the root.

SUCKING PIG.-The head and collar is usually cut off, and the carcase slit down the back into two equal parts; the head being also divided and laid at each end, and the ears on each side. But if the pig be sent up whole, before any one be helped, the shoulders and legs should be separated from the body, and the ribs divided into two or more parts; the shoulders may each be divided into two or more parts, also; and nice slices may be taken from the gammon and fleshy parts. The ribs are very delicious, but the collar and neck are most esteemed; the chaps are also much approved by many.

VENISON.-The Haunch. First make a deep incision across, down to the bone, towards the knuckle end, to let out the gravy; then turn the broad end towards you, and take off thinnish deep slices, lengthwise, from the cross cut to the end. The fat, which is the most delicious part, lies, as in a shoulder of mutton, in the round prominent part, which, when the broad end is towards you, will be on the left side. Give some of this, and also some of the gravy, with each slice.