What We Should Eat

The followmg in regard to what wo Bhould eat at this season of the year is the pon of Dr. Holland : ' The queation, WLat we shall eat ? Is one which, now inoro than ever, añeots our health and comfort. For most persons a proper answer would be, not uiueh any way. Food should bo rather refreshing than nóurisbing at this season, as few people exert themselves vigorously, either iu bodvjor raind, and still fewor have their digestivo povvers in a coridition to raanago a conoentrated diet. - The fruits and eucculent vegetable now abundant, beiug largoly composed of water, are ust what most pooplo need, furnishing as they do, slight uourishment in ampie bulk and an agreeable form. For the samo reason, clama, lobsters, and other animal í'ood, when attainable in perfect eondition, are excellent for thoso who like them. Of rneats, beef is the stapla, though littl o, oomparatively, is nced'ed ; if veal or lamb is employed as a variety, it should be well growQ and very thoroughly cooked, as fire helps to ripen tho juices whioh have uot been uiatured by time. Fresh pork will do for ostriühes ; if served at all it should be done very brown, though oven then it may be better to throw it aaywhere else thau in the human stomach. It should bo remcmbered that Home kinds of food are, by nature, heating, 8nd therefore inappropriate in suminer. Among these are baoked boans, Indian pudding and all preparations of cora, green sweot corn alone excepted. The Johnny cakes and hominy that are so delicious for a winter broakfast, if served in dog days, only ajrgravate the discomfiture of tho time. The same is true of buckwheat Cikos. With a diet oousistiug largely of Iruits and vegetables, milk and eggs, dry toast, and tho ripcst, tenderest beef, we await with patience the advent of thoso purer and more bracing airs of which the katy-did already murmura in bis droams.'