ffitar onti Ilan/*burr, Friday, April ao, ISO 9. DEV.ISTEAK-HOBS TO CHOOSE AND HOW TO ('OOK IT The Hearth and Home says :—The steak usually considered the best is cut from the loin, the place formerly almost univer sally-used tor roasting, and called the sir . loin. This is the celebrated porter house steak. It has the tenderloin, with its della. ous soft fist for those who like tender meat, and the sirloin, which Ip somewhat more highly flavored. The porter -house steak better than the tenderloin or fillet ; the lat ter is very tender but has not much flavor, and should be larded or served with some made sauce to be a good dish. The small sirloin steak is almost as good as the porter house._ A magnificent steak, and one very stidom cut in this country, is from the rib,• say the second cut ribs, which are usually counted the best roasting pieces. This steak, if properly cooked, can hardly be ex celled by the best porter house: ItShould be an axiom with all good mar keters, that no steak can be properly cook ed that is less than an inch and a quartefin thickness, and it is' butter an inch and a half To broil a good steak is easy, and at the same time -it is diffieult sometimes to make cooks appreciate the importance of minuthe, and to force them to disregard certain old fashioned, mistaken notions. To ode fami liar only with the results of culinary opera tions, it will seem almost' preposterous to say That a good steak should not be pounded ; bui it is a tact that implements have been devised and constructed for that purpose alone. Do not pound agood steak but flatten it a little with the side of the chopper, trim it properly, prepare it care - fully, and etok it rapidly. Some ePicures regard it as very Import ant to season the steak before cooking it, +while others do not put anything upon It until it is done. This. question, about which there is considerable difference of opinion, is oflittle practical importance.— i If the meat be good, it makes no difference whets the steak is salted and peppered. To prepare the steak nit in salt and pep per well with the hand; and grease both sides slightly with sweet lard or fresh but ter. line none of the strong butter of infe rior quality, commonly known as cooking butter. The • steak thus prepared should then be placed between the bare of a well warmed light gridiron, so that it can be easily turned over the Are. The prepara tion of-the fire is the moat important point of all. The very best Is a clear fire of bright hickory coals : The next best is a charcbal fire; but a bright.fire of ordinary coal will broil pretty well. It is indispen sable that the fire be hot and clear ; and there should be no smoke from dripping gravy, which can easily: be avoided with proper care. Put the steak over the fire, and turn often until done. When done, place it upon a hot dish, sprinkle over It a lithe more salt and pepper, spriad over it a little sweet butter, and let it be served and eaten immediately. The difference in flavor between a well cooked steak eaten immediately and one served five minutes after it is done is enormous. great . deal could be said about the chemistry of such a steak as we have just described. As far as the development of She aromatic principles of the meat is con cerned, this dish is simply perfect. The brisk hut rapidly coagulates the tissue of the exterior, and prevents the escape of the juices, while frequent tarn ing prevents - the - fibre from being charred. The meat should be cooked entirely through, and the late tior should be of a uniform red color—nev er dark and raw. When such a steak is cut, _if the raw material is of the best quality, the dish.will qinindatedwith red gravy, which is the real juice of lye meat. . Such ii dish is not only mosesavory and appetis ing, but It is exceedingly digestible. If physicians wouldicarn to give meats pre pared in this way to their patients du ring convalescence more freely than they now dtP, „recoveries front exhausting diseas es would be more rapid and complete ; and If more attention were paid to the little minutia) of cooking, health and happiness . would be greatly promoted. OECILUID Oases.—;Pe have no knowl eoge of the value of this grass for fattening cattle ;- but we think "our dairyman have yet to learn how valuable it is for their purpo ses. It is sown through this section hardly by one fernier In twenty—why, we do not know, excepting that , it would be an inno vation on the routinelitiyatem ot clover and timothy, which has been in vogue fur a hundred years. Orchard grass is one-of the very earliest to start in the - spring. It not only comes forward early, but it grows continuously through the season. No other grass is so little affected by drouths, or will bear with out injury heavy stocking. It seems to grow and keep green till ahnostNew Year, and is most emphatically a par.minent past ure, lasting many years, improving the soil by the radiation of its numerous fibrous roots, and will Crowd out daisies and most other vegetation. It wantsl to occupy the gronsuisolely. • Orchard grass is, however, the most un suitable of all grasses for the lawn or grass plot tronnd.the house, on- account of its rank growth and totaidency to grow in bunches. This Is obviated in the field only by thick sowing, which should be not less than two bushels - per acre. For hay it should be cut quite yoting—and a good plan is to sow clover with it.• This lasts a couple of years, when the orchard grass will grow - out and •take possession. An orchard grass sod, on being ploughed up, is always found to be black and rich. It is a meliorator and itnprovei of the soll. Practical Axtow. - ' - - . How LONG 8110IILD COWS at ~ittlCl