Eh SOW LOVE. DECLIMS BLIND. ' 6 • wiett By llrrvilerte R • Little Cupid Was sitting one day; Witb Ma. Putting tips to his arrows and proving his bow : For he meant next day, it allowed by his Pa, On a toxopholitical ramble to gci , ; - • "/lemma, What's that spot on your beautiful • , cheek He exclaimed is be paused for a'rpoment to gaze : " Tis a freekle,, I vow--faitl3,-old'Sol in a pique. Has scorched you with one of IfiS envious rays!'" • .'":"Iow it happened that Venus was going that night To meet—well I needn't say whOm—for a stroll ; ' And wishing to look more than commonly bright, Was annoyed at the spot, from the depth of her soul: And she cried in a rnge, "Well, if ever I heard Such - an impudent child It's ti reel of lies You shall find falt no more though—l give you ml word,". .1 And she threw a whole handful of t/uN,.t in his exec. • Inflamation ensued ; there were leeches applied, Cold water, coltvriums, poultie4s too, , But though all the means they could think: of were tried, r -•• . .1 The optics grew worse, and the:occulists Mite.- Ina week, so inflamed was each delicate ball, That every hone of his sight 'iv:as resigned : la a month he could tmarcely distinguish at all, And now the i.0 , 0r fellow is Fatuity blind. To amuse hira they still let him Vay with h:s Though 'tits worse for the wt l ;ild, I believe I may rat !! • • , For, as he can't aim where his! arr o w, should go, Why he shoots them at random-to tall where they may. • , - I : And the consequence is that these random shot darts -I'l - - • Are the cause, or pain though intended for good ; They are aura to alight on the. wrong people's 'heart.;,; They tall were they shouldn't 'ri nd not where they should .1 - _ ' :, ' It club 4untor. A VARIATION. sq young itinerant preacher, in the constant habit of deClaiming a great deal about the I CriatPon, a nd especially a4ut the first getting I up of man,',whenever he*ished to display .his-native eloquence to go'Od advantage, was -Pne•day holding forth to a mixed congrega tion in a country school arouse.. Becoming 'warm and; enthUsiastic ns he proceeded, it was not long before he reached - hts favorite theme, and starte , l'off in something like the • • I following, style: " And When the world Was created, and the beaits Of the field, and fowls of the air, and pronounced very good, God said, .!Let us - make man." And he formed man after his own likeness, and declared him the noblest of all the Works of his hands. And he made woman alsO, and fashioned her in the exact inta:.3eof man, with a little variatio n—" '".Thank the La d fai the variation .".' shouted an,old sinner, Who sat over hi the amen corner of the room,lat this interesting juncture of the discourse. The effect was perfectly ludicrous and ir resistible. The preacher dropped the . subject where he ,was interrupted', and was never heard to allude to it during a subsequent rninistry DI forty years. VEIN I..AST OF THE MOHICANS. Joe , &obasin, a Penobscot Indian, not long since,. was sued for the sum 4.,f $6, by a white mail, before Squire: Johnson. On the day of the trial, Joe tnade;hts appearance and I rendered the requisite tunount, for debt and \ costs,:and*manded a receipt in full. " Why 'Joe, it is unusual, it is unneces sary," said the squire. *, oh yes, we want 'um receipt, sartaiu." " I tell you Jue, that a receipt will do you no good." . " Sartain, Squire, I want 'um." " What do you want it for, Joe." " Oh, sp'ose me dimand go to heaven--: then they say, well Joe :Scobasiu, ,you one any tnan now ? Then' me say notl Very well, did you pay 'um Hem Saunders , ?" "0 yes, me pay um." 11.?'e11, then, show 'um receipt"-, Then me liat,.e to go way off down and run all over h—l to hunt up Squire Johnson." REMARKABLE 74E31011Y. " Who made you 1 . " in:quired a lady-teacher of n great lubboly bOy, wlto had lately joined her class. " Ed Vknow !" said 'he " Not 'know . ? You bught to ashamed of yourself. A boy 'fourteen years _old ! Why ! there's little Dicky Filton—he's . ouly three—he danAell:;'-i dare say. 44 AiHH,,i •1431, 1 -I 1 ,1 1 171, 4 1 f tit, • Medical House, CdOKING 'FOOD FOR ANIMALS. In all cases, where it becomes impOrtant to force,thc production of large quantities of flesh and fat on the anima, frame, and in the shortest period'and with the least expense, the cooking or fermenting of, food and bringing ititlio the nearest stage possible, for the assi milation of the nuturitious particles, is an inquiry of some importance to the farmer. The experiment has been tested With the greatest exactness, by many °Sate best breed ers and graziers of this and the old country. and that too, under the stimulus l orlarge preniiums, which enabled the experimenters to perform it with great care and labor. The result in all eases 'shows that animals con sume more cooked food ma given time, than they do or can of raw -food. : With harps the, corresponding in , and horned' animulsr crease in weight, is not however so great as in the hog. In fattening hogs for market, or for ase , it is imperious that it should be done in the shortest time, and at the least expense. They cannot he put up and subjected to the fatten.. e ing prce..ess till the middle or last of Septem ber, as the'coarse food devoted to their use is oot perfected till about that time—and it is important to get them out of the way.before the extreme Cold weather sets in, and' to get them into market by or before_Christmas. The hog, unlike ruminating animals, has a small stomach, incapable of much disten-, lion, and it therefore hecome,s important nor to fill it with coarse and raw food, calling on - the animal economy to Perform those duties - that heat and fermentation can do in a much . _ more concentrated and economical m'ann f er; -- -„,' moreover they are tint provided, witlizthi.- ability tct ruininate, or even mitsticateas rely and*riectiy as'inher animals.' -There fore the importance of fetAing with food, of which the_Operation.of digestion is already one-half performed—allowing the animal machine to perform twice theaction, assimi- , late twice the materials forming muscle and fat in a given time. There is no danger of overloading or de-, ranging the stomach of the hog by overfeed ing,,:or with rich and concentrated 'food. Unlike their great prototype, mani in whose - internal arrangement of the viscera they re -markably resemble, hey , never have the dyspepsia, pout, or delirium treniens. The next best preparatiOnfto cooking, ts fermentation ; this only applies to meals and farinaceous substances, or a mixture of them LI: with cooked roots. Barley meal or.barley and oat meal, boiled and soured in the tub:, it the hogs are properly and comfortably housed and cared for, will produce more muscle and fat in a given time than any other process of which we are advised.—Rural New:Yorker. TO CUttE At Abe late Fair of the Maryland State Ad.,. ricuhural Society, the first premium for the hest cured Hams, out of twenty-one samptes, was awarded to Mr. Thos. E. Ilambleton, of Baltimore. He uses the old Maryland receipt. We give it for the benefit of those who may have meat to cute in the corning season : ." To every one hundred pounds weight of potlitke eight'pounds of ground alum salt„ two ponds of brown sugar; -.two ounces of -.- saltpetre, one anda half ounces potash, and . fuur gallons of w-dter. Of these form a brine. • The ineat,should be well. cooled and dried before being cut up, and then Suffered talie one day in a cool place. Then tub each piece , with fine salt, and pack Ihe whole down and suffer it to remain some two or three days, according to the weather. The above brine should then be poured into the cask .or tub '. on the side. After being in the brine six weeks take out%the meat, rinse it in cold wal 7 . ter, hang up add suffer it to drY for four, or . , five days, or longer, and then smoke scaneli. two weeks With hickory wood, Tie up each ham in a linen bag, and whitewash the out-:- side. FEEDI3IO. Always be regular and systematic in feed imr your stock:, Regularity is the balance wheel of Agricultural enterprise ; derange this, and the machine "runs down." Stated hars, and specified quantities—graduated_ always is accordance with circumstances, should invariably be observed. "Neither too little, nor too much, too often, nor to sel dom," this is the true policy. (Etc 4ousekeeper. STICKING, On. COURT PLASTER. ,Bruise a suffiCient quantity of isinglass, and let, it soak in a_ little warm water for fuor-and-twenty hours; expose it to heat over the fire till a greater part of the water is dissipated, and supply its place by proof - spirits of wine, which will continue with the isinglass. Strain the , whole through a ." piece of (Teti linen, taking care that the consistence of the mixture shalrbe such that when cool, it may form a trembling, jelly. Extend the piece of black silk, "Ot which you propose making your plaster, on a woo den frame, and m fix it in that position by means of tacks or packthread. Then apply the isinglass (afier it has been rendered li-• quid by a gentle heat) to the silk with a brush of fine hair (badger is the best.) As soon as this first coating is dried, which will not be long, apply a second, and afterwards, if you wish the article to be *Ely superior, a third. When- the whole is dry, cover it with two or three coatings of 4he balsam of Peru. _ TO KEEP 4 'STOVE BRIGHT. Make a weak alum water, and Mix your " British Lustre" with it ; put ttvo spoonfuls to a gill of alum water ; let the stove be cold,.or nearly so, brush with the mixture, then take .a dry bilis!' and lustre, anti rub . the stove till it is perfectly illy: Should any part, before polishin,g, beeome so dry as to look grey, moisten it with a. wet brash, and' proceed as before. DROPS FOR REMOVING - GREASE. Ist. Alcohol, pure, 6 oz., camphor 2 oz., rectified essence of lemon 8 Oz. 2d. Camphene 3 oz., essence of lemon - 1 oz., mix. Some direct them to be distilled together. 3il. (French) Camphene El oz., pure alco hol 1 oz., sulphuric 'ether 1 oz., essencelof lemon 1 drachm. 4th. Spirit of wine a pint, white soma oz., ox gall 3 oz., essence of lemon i oz nErar, PRESSED. Salt a piece of the thin part of the flank, I. the tops of the ribs, or a piece of the brisket, with salt and saltpetre Tor five days.—Boil , until very tender, then place between two 1 boards, with a heavy weight upon the top ' one, and let it remain until cold. Serve as it is, and garnish with parsley. NEWCASTLE 'PUDDING. Butter a basin or mould, stick it all round with sultanas or dried cherries, then put in a slice of bread crumb 'Soaked in milk, and over that layers of thin bread crumb buttered, until three parts filed ; fill ;up with cusiard, and buil fur an hour and a half. MEI 13 Ea