A correspondenten tne unrai uew iotker says that the time for griddle cakes has come, and throughout the laúd hundreds of honsekeepers are " starting " a niess tbtt will foam like the waters of t soda fountain and rot and stink like the contents oí a brewery ; and that is to be the ehvating medium for " raising" their breakfast cakes from now until the suinmtr's sun drives the frost from the air and pork grease and griddle cakes from their bill of fare ! People who live in the cities and villagos, and have only a scanty supply of niilk, or none at all, have somo excuse for stil ring buckwheat oakea with warm water and "raising" tbem with yeast ; but the batter should nover stand more than twelvo hours and ncver in a tin dish. There never was a greater fallacy under the suu than ''starting buckwheat cakes as soon as the fiist comes and continuing them all winter in the same tin batter dish, without once emptyiug and cleaning, that there inay be some of the first fermented, stenchy batch left to make them " light ; " and that farmers wives, who have barrels full of sour milk and buttermilk, which is botter, should adopt tuis fallacy and have their breakfast cakes as blue and solid as clay and whetstones, and, when fried in grease from a piece of pork, about as unwholesome and indigestible, when they might, with the same labor, have them light, crisp, tender and brown ; should make that which might and ought to be n luxury an abomination, repugnant alike to píllate and stomaob, is oue of the illustrations of human depravity. The best griddle cakes I ever ate were stirred with buttermilk. not too oíd, and just enough soda to counteract thf acid, uot more tban an hour or two, or iiumediately before cooking, and wer as tender, brown and puffy as one could wish. People who flnd buckwheiit cakes too heai tv for them to digest comfortably, iuny Dttve nice breakfast cakes made in ihe same way of wheat or corn ineal ; they may also be made deliciously of nearly or quite sweet milk and a very littlr or no soda by beatine: n" egL and -lining nto the batter. I would that every wite, inother and housekeeper had knowledge euoutrh of cheinistry to undeistand thf baneful eifectsof rottennessin food which tbey prepare for hujhtinds, childivn and frionas; and of the poisonous Solutions of tin to which they treat them t almost every meal, espeeialiy in winter, when soinuch is prepared beforehand and letfl to "stand" un til nsed. 1 h ive enouffh faitli in woinankind to helieve that if they only kncw there would le less fermeuted bread, less batches of Imckwheat cakes soured and feímented for muiithí in the batter-dishes, less apples mirl otlier fruit stewt-d and allüwud to steuch in tin p.tns for days mi wt-eks. As for the grriddle cakes, their ínillenniuin will have diiwned when The oíd forgy griddle, the iron m:ido griddle, The o:d Kr'asy griddie thut "smokes up" tho house, is fon-ver banished from the oook-room, and the soapstone uriddle, lublx-d with i little salt occasionally to keep it from 'stiukiug," takes its place.