The Quality of Silk - A good way to (best the pnrity of silk is to burn a saniplo. If it burns up quiekly, and nares and blazes, it is partly cotton. If it burns slowlv and makos an ash it is silk. Plums fok Dye - The Michigan Farmer saya that in England a new use has been discovered for danison plums. Farmers are planting quite largely, less for pies than for dyes, it liavmg boen ascertamed that a beau tiful color can do obtained from the ripo fruit. Buckwheat Shokt-cake - A pint of sour milk, a teaspoonful of soda and a little salt. Stir in enough buckwheat flour to make a stift' batter and bake in thin sheets. A spoonful of butter may be rubbed through the timir. By many this is liked better than pancakes. Nice eaten with honey or molasses. Vau;e of Vegetables- Vegetables do not ordinarily form as large a part of the ordinary subsistence of an Amori„„ (nW!n no Hiotr ollolllii. WhctllCV eooked alone or jointly or with the cheaper pieces of nieat in the form of a stew or hash, they will alwaysserve as substantial means of mitrition, and to diniinish the cost of household consumption. Meat Pies- Chop very finely any kind of eold meat (two or three kinds can be mixed together with good effect), put it in a deep pie-plate, an inch and a half (or even less) in depth, and season itwellwith salt and pepper- a tablespoonful of catsup or Chili sauce- and add the gravy that was left from Uu; roast, cover the meat with mashed potatoes, and scatter bits of butter over the top of them, and a little pounded crackers or grated bread crumbs. Cut it into inch squares with a knife, and bake it in the oven for half an hour, or until well browned, and serve in same dish. Prairie Ciiickens.- Skin the ehiekens, which makcs them sweeter; cut them open on the back and through the brcast. Fry them in butter, with salt and pepper to the taste. Cook them to a nice brown. Boiled Fowl on Ciiicken. - 1 ney should be cleancd and stuffed as for toasting. A young fowl requiros an hour; if tough and oíd, three hours. A ehickcn will boil in three-iuarters of an hour. They may bc servcd with oyster, caper or egg sauce. Tuekey Soüp.- Takc the turkey boues and cook for one hour in water enough to cover them, then stir a httlo of the dressing, and a beaten egg. A littlc, chopped eclery improves il. Take from the lire, and when the water has ceased boffing, add a little butter, with pepper and salt Boiled Rabbit.- Timo (.medium size), three-quarters of an hour. When the rabbit is trussed for boiling, put ït into a stewpan and cover ït with hot water, and let it boil very gently untü tender. When done placo it on a dish, and smother it with onions, or with parsley and butter, or liver sauce, should the tlavor of onion not be liked. If liver sauce is to be served, the liver must be boiled for ten minutes, minced very fine, and added to the butter sauce. Au old rabbit will require quite an hourto boil it thoroughly. To RoastWild Fowl.- The flavor is best preserved without stuinug. i ui popper, salt and a piece of butter mto eacS Wild iowl requirê much less than tamc. A rich brown gravy should be sent in tlio dish; and whenthe breast is cut into slices, bcforc taking out the bone, a Bqoeeae of lemon, with pepper and salt, is agreatimprovement to the flavor. To take ofl the hshy taste whicii wild ioyrte sometinies have, put an onion, salt and hot water into the dripping-pan and baste themfor the firstten minutes with this; then take away the pa and baste eonstantly With butter. To Bake v Turkey.- Let the turkey be pickcd, singed, washed and wiped [naide and out; joint only to the lirst joints in the lees; ent a dozen snial] eashes in the fleahy parta of the turkey, and press oue wholeoyster ineaoh gash, then close the flesh and skin over each oyster as tightly as possible; stuü tlie turkey, leaving a little room for ït to swell When stuffed, sew it up tightly, rub over lightly with tlour.sprinkle a httle salt and pepper on it, piit soine water in your dripping pan, put in the turkey, baste it often with ita own dripping, bake to a nice brown; thickeu your eravy with a little flour and water, lie ïure and keep the bottom of the dnppino- pan covered with water or it will burn the gravy and make it bitter. How to Use Apples. A SüPi'Eii Disii.- Ten good-sized apples, the rind of half a lcmon, six ounces powdered Bugar. half pint of milk, half a pint of cream, whipped, two eggs. Peel, coro, andcutthe apples into thin slices, and put them into a saucepan wun iwo iuiraiuuufuls of water, the sugar, and minced lemon rind. Boil all together until quite tender, and pulp the apples through a sievc; if they should not bc quite sweet enough, aad a little more sugar, and put thern at the bottom of the dish to fora a thick layer. Stir together the milk, cveam, and eggs, with a little sugar, over the fire, andT let the mixture thicken, but do not allow it to reach the boiling point. When thick, take it off the fire; let it cool a little, then pour it over the apples. Whip some crcam with sugar, lemon juice, etc, the same as for other trines; heap it hi"-h over the custard, and the dish is ready for the table. It may be garnished, as fancy dictates, with strips of bright apple jelley, slices of citrón, ete. Bakeü Apple Pudding. - Fivc moderate-sized applos, two tablespoonfuls of flnely-chöpped suet, three eggs, thrce tablespoóufuls of flour, one pint of milk, a little grated nntmeg. Mix the flour to a smooth bi-.tter with the milk, add the eggs, which should be ti i i i i ,,„t K1 Inftiïi' i ntn il, well whkked, and put the latter mío a well-buttered pie-dish. Wipe the apples, but donotparé them; cut theni in halves, and take out tho cores; lay them in the batter, rind uppermost; shake the suet on the top, over whieh also grate a little nutmeg; bake iu a moderate oven for an honr, and cover, when seryed withsifted white sugar. This pudetag isalso very good with the appples pared, sliced, and mixed with the batter. Ari-LE Bbbad- Prepaare a deragh exactly as if for rusks. When it is yory Uirht, roll out a cake about halt an inch thick. Spread stewed apples over it, ..„,1 „. (i,,t nlnñfl aüother cake ol nul over uisii pmu ■"u"uvi dough likc the first Fut it in a pan to lighten foi a short time. Bake it. Have ome thin slices of apples stewed rerj tender, and when tl! bread is baked lay these sliees oí apples all over the top, sprinkle them well with sugar, soma small bits of butter, and either nutmeg or oinnamon, whiohever you liko. Fut it back in the oven long enough for the SUgar to form a coatiaff on the top. Take it out, and when cold slice U niccly ' for tea. Battek and Apples- Pare and core six apples, anti stew tlicm for a snort time with a little sugar; make batter in the usual wav, beat in the apples. and .,,„.,. i,, mu f.iino' int,i a buttered pie tlish; the pudding, when propariy done, shoultl rise np quite Hght, with Èhe apples on the top; to bc eateh at table witli 1, ulier aml muist süg. Apple MEiUNUE-P:ro, core, aml stuw ten tart apalee in a vcry littie water; scason as tor a pie, aad pnt in a fruit pie-dish into a not very hot oven. Beat up meanwhile the wliitcs oí four eo-gs as you would for icinff, piling on tEe apples like rocks, avoiabg the edge f the dish; return it to oven and nieely )rown. Slip all out carefully by aid of i knife or spoon into a China dish, and serve with cream; but if you have not ■rcain, makc a enstard of tho yolks of tbc eggs, flavored with vanilla, etc. IrK!) Aitles - Pare, core, and slice ten apples of a large, tart kind. Bake them till uearly done. Put them away to get entirely cold ; then prepare some icing as for apple meringue, and first pouring off all the juico, lay the icing thickly on the top and sides as niuch as you can. Return to the oven to just harden and be set. Serve with cream. This is very beautiful either for dessert or an evening. Apple Tapioca - Core some tart apples ; flll up the opening with butter and sugar, strew somo sugar around them. Pour one dessertspoonful of dry tapioca to each apple. Pour water around nearly up to the top of the apples. Bake and serve with cream. Apple Float - Prepare 12 tart apples as for sauce. When cold add two whites of eggs, beaten ; then beat the wholu till quite stiff. Have made previously a soft custard with the yolks. Put the apples in the custard. Serve with cream or good milk. Some Secrets told after Wedding Breakfasts. At a recent fashionable wedding, after the departure of the happy pair, a dear little girl, whose papa and mamma were among the guests, asked, with a child's innocent inquisitiveness: "Why do they throw things at the pretty lady in the carriage?" "For luck, dear," replied one of the bridesmaids. '-And why," again asked the child, "doesn't she throw them back?" "Oh," said the young lady, "that would be rilde." "■NTo it. wnnliin't, ." np.rsisted the dear little thing, to the delight of her doting parcnts who gtood by, "ma does." Do you pretend to have as good a judgment as I have?" said an enraged wife to her husband. "Well, no," he replied deliberately; "our choice of partners for life shows that my judg;mont is not to be comparcd with yours. ' In matters of controversy. however, the woman usually has the best of it. A witty oíd author auvises men to avoid arguments with ladies, because in spinning yarns among silks and satins, a man is sure to be worsted and twisted; and when a man is worsted and twisted he may consider himself wound up. The above retort might be matched by a dozen others eulled from domestic controversy in wliich the woman has eome off triumphant. "Really, my dear," said a frienu" of oürs to his better half, "vou have sadly disappointert me. I once considered you a jewel of a woman, but you've tnriied out only a bit of matrimonial paste." "Then, my love," was the reply, "console yourself with the idea that paste is very adhesive, and in tais case will f-tiek to you as long as you live." "See here," said a fault-finding husband, "we must have things arranged in tb is house so that we shall know where cverytmng is nept. -yhu u my heavt," sweetly answered his wifo, "and let us begin with your late hours, my love. I should dearly iove to know whcro they aro kept." He let things run on as usual. It is not often, however, that one comes across such a crushing retort as that whicli a Sheffield husband reoeived from his wife the other day, through the medium of the public press. He advertised in one of the local journals that he, Thomas A , would no longer bc answerable for the debts incurred bv his wife, who seems to have been a truly amiable creature, if one may judge from the adrer: iseinent whieh she publishea next day in reply:- "This to noiiiy mai i, eiiíwhjcui - 1 tí able to pay all my own dehts now that 1 havo got shut of JLommy." Some huabands would be obliged to confess, if they told the plain, unvarnished truth, that when they led their wives to the altar their leadership carne to an end. "Your future husband seems very exaeting; he has been stipulating for all sorts of things," said a mother to her daughter, who was on the point of being married. "Never mind. mamma," said the affectionate girl.who was already dressed for the wedding, "these are his last wishes." This is a complete reversal of the rule laid down by the old couplet: Man, love the wit e ; the husband, wife, obey. Wives are our heart; we should be head alway. Tn mTiv inst,atioo,s. the state of the case is rat her something like the following: - "If Fm not home from the party tonight at ten o'clock," says the husband to his better and bigger half. "don't waitforrne." "That I won't replies the lady, significantly; "I won't wait, but ril come for you." He is home at 10 o'clock precisely.