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head to the variations of temperature, for which our climate is so remarkable, leads to serious diseases. Inflammation of the eyes, diseases of the ears, colds in the various organs of the head and neck, are all frequently traceable to the prevailing fashion. This statement may, perhaps, be doubted by some persons who may say, " I do not know of any one who has had opthhalmia from wearing a new bonnet;" but inquiry at any institution where patients are treated in large numbers, will prove that every great change in fashion is attended with an influence on the health; and it was remarked that when the present style of female head-dress came into fashion, it was attended with, or rather followed by, a notable increase in disorders affecting the visual organs. The influence of fashion in other articles of attire is still more marked; but enough has been said to direct the attention of our readers to the subject.

for fifteen minutes ; next sift into it a tablespoonful and a half of powdered sassafras, to give it the fillet; leave it two ' or three minutes longer on the fire, and serve it very hot. No spices but black pepper. This dish will require more or less time to prepare, according to the ingredients of which it is composed. For chicken or turkey gumbo, the fowl must first be fricasseed. Any good cook will understand how to make a piquant and palatable stock of whatever she may select for her gumbo. Game or Poultry Soup.-An excellent, clear soup can be made with scraps and bones of game or of poultry, boiled down with a little bacon, vegetables, such as carrots, onions, leaks, turnips, tomatoes, celery, parsley, etc., and spices, and sweet herbs, cunningly proportioned. When the whole is well boiled, strain and clear it, then serve either plain or with maccaroni or bread-sippets. If the soup be made of game, (or, indeed, of any other clear soup,) the addition of a glass of sherry is an improvement.

PARLOR PETS. PARASITES IN BIRDCAGES.-Many a person has watched with anxiety and care a pet canary, goldfinch, or other tiny favorite, evidently in a state of perturbation, plucking at himself continually, his feathers standing all wrong, always fidgeting about, and in every way looking very seedy. In vain is his food changed, in vain is another saucer of clean water always kept in his cage, and all that kindness can suggest for the little prisoner done ; but still all is of no use, he is no better. And why? Because the cause of his wretchedness has not been found out, and until it is other attempts are but vain. If the owner of a pet in such difficulties will take down the cage and cast his or her eyes up to the roof thereof, there will most likely be seen a mass of stuff looking as much like red rust as anything, and thence comes the cause of the poor bird's uneasiness. The red rust is nothing more nor less than myriads of parasites infesting the bird, and for which water is no remedy. There is, however, a remedy, and one easily procurable in a moment-fire. By procuring a lighted candle and holding it under every particle of the top of the cage till all chance of anything being left alive is gone, the remedy is complete. The pet will soon brighten up again after his " house warming," and will in his cheerful and delightful way thank his master or mistress over and over again for this, though slight, to him important assistance.

MEATS AND POULTRY. Collared Beef-Eight pounds of the thin flank, rubbed over with two handfuls of salt, and one ounce of saltpetre. Let it lay a week in this, turning it every day. Then prepare the following ingredients : Six sprigs of winter savory, six small sprigs of thyme, peel of half a small lemon, half an ounce of white pepper, quarter of an ounce of cloves, and one nutmeg. Bruise the spice, and chop the herbs well; roll them up in the beef by spreading them over it thickly first; tie it tightly with tape at each end, and in the middle ; roll it in a coarse cloth, and boil gently for three hours. Ragout of Cold Neck of Mutton.-Cut the mutton into small chops, and trim off the greater portion of the fat; put butter into a stewpan, dredge in a little flour, add two sliced onions, and keep stirring till brown, then put in the meat. When this is quite brown, add water, and a couple of carrots and turnips, each of which should be cut into very thin slices ; season with pepper and salt, and stew till quite tender, which will be in about three-quarters of an hour. When in season, green peas may be substituted for carrots and turnips ; they should be piled in the center of the dish, and the chops laid round. Veal Rolls ofEither Cold Meat or Fresh.- Cut thin slicesand spread on them a fine seasoning of a very few crumbs, a little chopped bacon or scraped ham, and a little suet, parsley, and a shalot, or, if preferred, some fresh mushrooms stewed and minced, pepper, salt, and a small piece of pounded mace. This stuffing may either fill up the roll like a sausage, or be rolled with the meat. In either case tie it up very light, and stew it very slowly in a gravy and a glass of sherry. Serve it when tender, after skimming it nicely. Rich Gravy for Roast Fowl.-Cut small one pound of gravy beef, slice two onions, and put them in a stewpan with a quart of water, some whole black pepper, a small carrot, and a bunch of sweet herbs ; simmer till reduced to one pint; strain the gravy, and pour it into another stewpan, upon two ounces of butter browned with two tablespoonfuls of flour ; stir and boil up. To "Devil" Turkey.-Mix a little salt, black pepper, and Cayenne, and sprinkle the mixture over the gizzard, rump, and drumstick of a dressed turkey ; broil them, and serve very hot with this sauce; mix with some of the gravy out of the dish, a little made mustard, some butter and flour, a spoonful of lemon-juice, and the same of soy; boil up the whole. Shoulder of Mutton.-A shoulder of mutton, weighing about six pounds, requires one hour and a half to roast ; if stuffed, a quarter of an hour longer. Before cooking it, take out the bone, and fill the space with a dressing of bread-crumbs, pepper, salt, parsley, sweet marjoram, one egg, and a small piece of butter, mixed together.

OUR NEW COOK- BOOK. Every receipt in this Cook-Book has been tested by a practical housekeeper. SOUPS. Imitation of Mock-Turtle.-Put into a pan a knuckle of veal, two fine cowheels or two calve's feet, two onions, a few cloves, peppers, berries of allspice, mace, and sweet herbs: cover them with water, then tie a thick paper over the pan and set it in an oven for three hours. When cold take off the fat very nicely ; cut the meat and feet into bits an inch and a half square ; remove the bones and coarse parts, and then put the rest on to warm, with a large spoonful of walnut and one of mushroom catchup, half a pint of sherry or Madeira wine, a little mushroom-powder, and the jelly of the meat. When hot, if it requires any further seasoning, add some, and serve with hard eggs, forcemeat-balls, a squeeze of lemon, and a spoonful of Boy. This is a very easy way, and the dish is excellent. Oyster Gumbo.- Mix well one tablespoonful of flour and one of lard, and brown the mixture in a frying-pan; take the liquor of two quarts of oysters, set it on the fire, and when it boils, add the brown flour with chopped lecks and parsley ; then put in the oysters, and let the whole simmer