Will be immediately under the inspection of the housekeeper ; but it is her province to dress the meat according to the modern costume, and afterwards to dish it up in an elegant manner. The larder must be particularly attended to, for on its neatness, the keeping of the meat, poultry, etc. will very much depend. The dressers, shelves, etc. must be well scoured, and the floor washed with plenty of cold water, and thoroughly mopped dry : for want of this precaution, musti-ness is produced. All butcher's meat should be sent in before sun-rise; but as it is almost impossible to prevent flies from blowing it, the whole should be carefully looked over, and wiped clean and dry. All meat intended to be eaten cold, should-be rather over-done in summer; for the gravy makes it spoil: roasted meat must be sprinkled with salt before taken from the fire. Cold meat of every kind, should be changed morning and evening into clean and dry dishes. Stews, sauces, and soups, should be boiled every second day at least in summer, to prevent fermentation. Lardings returned whole to the kitchen, should be covered with the sheets of bacon that covered them before they were taken out of the braise; and then put again into the same braise. Tenderones of lamb and veal, ox rumps, beef or veal olives, roulards of mutton or veal, rump of beef, and every other thing done in braises, should be carefully attended to ; as they may be repeatedly served at table, with the same elegance as at first. Remember never to overstock the larder. For the care of different joints, poultry, etc. - See Marketing.

Very much will depend upon the care and economy of the cook : by good management, she may be the means of saving a large sum in the article of coals, by carefully reserving the cinders for the laundry. As much very valuable china is annually broken, for want of a little care; she will do well to change ail the best dishes for common ones, as soon as the dinner is sent from the dining-room. Respecting her culinary vessels, they should be e\er kept with the greatest cleanliness ; and fresh tinned whenever they may want it. Tin meat-covers are soon spoiled if not wiped dry after being used, and they may be restored to their Cornier polish without injurv, by using the following preparation : take fine whiting, baelv moistened with olive oil; with this and a piece of soft leather rub the covers: wipe clean with a soft linen, and lastly, sprinkle over them some dry whiting in fine powder, and polish with leather.