Useful And Suggestive

- Cows and cattlc at pasture need more salt than on dry hay. - A now disoase, callee' paralysis of the throat, has appeared among the horses in the vieinity of Boston to somo extent. There have beun but few deaths, although the discaso is dangerous. The museles of tlie throat becoine inllamed so that the animal is unable to swallow. - Delieious Pumpkin Pie. - Pumpkin the sizo of a two-quart bowl, steamed and sifted, threo pints of milk, one cup of creamortwotablespoonfulsof butter, four eggs, qnarter of a teaspoonful of cinnamon, the same of ginger, half a DUtmee, sugar and saltto suit the taste. Bake in a slow oven one hour and a half. - Dishes should always be riuscd in clear, hot water aftier haring been washed in soap-sud,. Nothing is more onpleasant at the table than to notice a oertain stickiness that the soap is likclv to leavo, It is neceasary also from a sanitary point of view; the paustio alkali is corrosive and unwholcsonie, and tho grease is often Impute. - (íreen Tomato Pickle. - One peck green tomatoes, three onions, six groen peppers; chop line; gqneeze the water ofl througb a colander; saltto taste; put on enough vinegar to seald ap once; then let it oool, and drain oft" the vinogar. Make u dressing of one cup Bugar, one-quarteroi a pound of ground mustard, two teaspoonfuls black pepper, with vinegar enough to cover the whole; heat and pour over. - (rape Catsup. - Five pounds of fruit, threi! pound.? of eoffee sugar, one pint of vinegar, one table-spoonful of cinnamon, one of allspice, one of black pepper, one-half of cloves, all ground, and one-half of salt. Pulp the grapes and boil the skins in clear water until tender; boil the pulp.? soparately, and strain to remove the seeds. Mix your Bplces in a Hule cold vinegar; put all together, and boil aboul live minutes. This is excellent. 'J'lie recipe will answer for any sour fruit. - Cooking Hard-slielled Squashes. - These, like üll tlie varieties of the squash, ure usually prepared for the table by removing the cooked squash from the shell, seasoning with pepper, salt and butter, and transferring the mushy mass into a dish. This is all a mistase; nooneknowsthe rich lnsciousness of a line Butman, Marblehead or Hubbard, if it lias been served in this 6tyle. The mashing of the squash uttcrly destroys its fine grain, and we might as reasonably expect a mealy potato to show its dryness under like manipulation. Again, the oíd áaying, " the nearer the bone the sweeter the meat," holds cmphatioally truc in apl)lication to the hani-sheliod squash - the nearer the shell, the richer the squash. Very likely your little girl or boy has fonnd out all about it, and is in the habit of geraping out the shells with a spoon as cook lays them asido. The truo way to bring all the bardshelled squashes to table is to bring them on in the dishes nature made for them - their shells. Cut the pieces befoie cookiug to a size to serve entiro; cook them by steam, and after romoving any stringy portion from the surface, IJear tliem to table without any futtber nianipiilation. - ïruly we are " fearfully and wonderfully made," and not one law of our being can we viólate without sull'ering the penalty. Little by little we must learn what these laws are; and after we do learn, many tottering steps must be taken before we can, without falling, w:ilk lirmly. A great step is taken when peojjle begin to think for themselves, to use their common sense, to kjiow that in sorne way every day they are abusinr their bodies - " the temple