"Early in the spring of 1855, I dug out the burrow of a water-vole, and was surprised to find at the further extremity a cavity of about a foot in diameter, containing a quantity of fragments of carrots and potatoes, sufficient to fill a peck measure. This was undoubtedly a part of its winter store of provisions. This food had been gathered from a large potato and carrot bed in the vicinity.

"Well, the fete is complete," she exclaimed breathlessly. "All the same, we are the first home." She then darted upstairs to comb her hair and change her gown. But to gain just a few minutes, eager as she was to cook the crawfish, she did not take the trouble to put on dry linen. She wished the pot to be on the fire with the water, the white wine, the carrots and spices, before the family arrived.

Stew the soup till it is rich, and then take out the meat, which may be eaten at the kitchen table, with a little of the gravy. Next day take off the fat, which will serve for basting, or for common pie crust. Slice some carrots, turnips, and celery, and simmer them till tender.

As Macaulay puts it: 'He might fill himself with the corned beef and carrots; but as soon as the tarts and cheese-cakes made their appearance, he quitted his seat and stood aloof till he was summoned to return thanks for the repast, from a great part of which he had been excluded. Gay refers to this churlish custom in the second book of Trivia: 'Cheese that the table's closing rites denies.

Such carrots! small, cadaverous, brick-coloured things, no bigger than a cork, as dry, as masticable, and, still like a cork, with little save a smell to commend their indulgence. But like the donkeys that we were, we ate them every time! Talking of corks reminds me of bottles, and the precious little that was in them. We had no whiskey; think of that, ye Banks and Braes!

Cook, in the course of his several visits to the country, both deposited in the soil, and left with some of the most intelligent among the natives, quantities of such useful seeds as those of wheat, peas, cabbage, onions, carrots, turnips, and potatoes; but although he had sufficient proofs of the suitableness of the soil and climate to the growth of most of these articles, which he found that even the winter of New Zealand was too mild to injure, it appeared to him very unlikely that the inhabitants would be at the trouble to take care even of those whose value they in some degree appreciated.

His whole energies were devoted to the raising of much more practical things, like lettuces, radishes, carrots, spring onions, and any other vegetable which has the commendable reputation of arriving reasonably early at maturity.

To this syrup add two cups of carrots diced, which have previously been browned in two tablespoons hot fat or butter. Cook all together until carrots are tender. Brown in oven and serve. If a very large number of ears are put into the water they will so reduce the temperature that a longer time will be needed.

If you increase the pudding, also select a larger pan, as the batter should be fully one-half to an inch in the pan; if not, it will become too crusty. From MRS. RALPH TRAUTMANN, of New York City, First Vice President Board of Lady Managers. Secure slices of beef cut very thin from the round or cross rib. Take tomatoes, carrots, onions, celery, parsley, and hard boiled eggs, all chopped very fine.

I'll get Crabbe to give me onion sets, cabbages, and tomato plants. Two rows of peas, and one of lettuce; I must have fine soil for my lettuce, and I must remember to plant my peas deeply. A row of beets. . . ." "Where," said Mrs. Grumble, who stood beside him, holding the hoe, "are you going to plant squash?" ". . . and carrots," continued Mr. Jeminy hurriedly. . . .