goose be not entirely cut up, the apron, 1, 2, should be removed to get at the stuffing. (See Engraving.)

A DUCK

Should be cut up as a goose.

ROAST FOWL.

Slip the knife between the leg and body, and cut to the bone; then, with the fork, turn the leg back, and the joint will give way if the bird is not old. Take the wing off in the direction of a to B, only dividing the joint with your knife. When the four quarters are thus removed, take off the merrythought from c, and the neck-bones; these last, by putting in the knife at D, and pressing it, will break off from the part that sticks to the breast. The next thing is to divide the breast from the carcass, by cutting through the tender ribs close to the breast, quite down to the tail. Then lay the back upwards, put your knife into the bone half-way from the neck to the rump, and, on raising the lower end, it will separate readily. Turn the rump from you, take off the two sidesmen, and the whole will be done. To separate the thigh from the drumstick of the leg, insert the knife into the joint as represented in the Engraving. It requires practice to hit the joint at the first trial. The breast and wings are considered the best parts.

If the bird be a capon, or large and roasted, the

breast may be cut into slices in the same way as a pheasant.

The difference in the carving of boiled and roast fowls consists only in the breast of the latter being always served whole, and the thigh-bone being generally preferred to the wing.

A PARTRIDGE

Is to be cut up as a fowl: take off the wings in the lines 1, 2, and the merrythought in that of 3, 4 (see Engraving). Partridges may likewise be cut in half. The prime parts are the breast and wings, the tip of the latter being the greatest delicacy.

PIGEONS

May be cut in half, the lower half being usually most esteemed. In helping a pigeon-pie, if the birds be not previously divided, take them out separately on a plate, and cut each asunder.

THE TEA-TABLE.

"Now stir the fire and close the shutters fast,
Let fall the curtains, wheel the sofa round;
And while the bubbling and loud hissing urn
Throws up a steamy column, and the cups,
That cheer, but not inebriate, wait on each,
So let us welcome peaceful evening in."

THE tea-table is in most families a delightful relaxation, it is prepared with no trouble and little expense, and the only time, perhaps, a father can spare to have his family once a-day collected about him, where he may see the different dispositions of his children, and draw a knowledge of the general management of his family.

It is a great pity that the tea-table, as a magnet for social re-unions, is now, in our cities, so nearly obsolete. In Paris it has been partially introduced within the last few years;-but the pleasantest society there is in the evening, where they give nothing at all, where the ladies all work, and the gentlemen, if they do not play, walk about and converse with them.

An evening spent thus in agreeable conversation, with well-informed and pleasant people, is a delightful relaxation to men engaged in engrossing pursuits

through the day. If ladies would add to this French fashion of evening re-unions the comfort of a cup of tea and a few cakes-without the fuss and formality attending fashionable evening parties-the pleasures of social intercourse with our friends would be immeasureably enhanced, and the extravagant expenses, now incurred, entirely be avoided.