The Americans, generally speaking, are very deficient in the practice of culinary economy; a French family would live well on what is often wasted in an American kitchen: the bones, drippings, pot-liquor, remains of fish, vegetables, etc., which are too often consigned to the grease-pot or the dust-heap, might, by a very trifling degree of management on the part of the cook, or mistress of a family, bo converted into sources of daily support and comfort, at least to some poor pen-sioner or other, at an expense that even the miser could scarcely grudge.