ng them plenty of powdered white sugar. Pour on boiling
water, allowing a small half pint to each pineapple. Cover the pitcher
and let it stand till quite cool, occasionally pressing down the
pineapple with a spoon. Then set the pitcher for a while in ice.
Lastly, strain the infusion into another vessel and transfer it to
tumblers, putting into each glass some more sugar and a bit of ice.
This beverage will be found delicious.

SEIDLITZ POWDERS.

Fold in a white paper a mixture of one drachm of Rochelle salts and
twenty-five grains of carbonate of soda, in a blue paper twenty
grains of tartaric acid. They should all be pulverized very finely.
Put the contents of the white paper into a tumbler, not quite half
full of cold water, and stir it till dissolved. Then put the mixture
from the blue paper into another tumbler with the same quantity of
water, and stir that also. When the powders are dissolved in both
tumblers, pour the first into the other, and it will effervesce
immediately. Drink it quickly, while foaming.

INEXPENSIVE DRINK.

A very nice, cheap drink which may take the place of lemonade and be
found fully as healthful is made with one cupful of pure cider
vinegar, half a cupful of good molasses, put into one quart pitcher of
ice-water. A tablespoonful of ground ginger added makes a healthful
beverage.

[Illustration]

THE VARIETIES OF SEASONABLE FOOD TO BE OBTAINED IN OUR MARKETS DURING
THE YEAR.

JANUARY.

MEATS.--Beef, mutton, pork, lamb.

POULTRY AND GAME.--Rabbits, hares, partridges, woodcocks, grouse or
prairie chickens, snipes, antelope, quails, swans, geese, chickens,
capons, tame pigeons, wild ducks, the canvas-back duck being the most
popular and highly prized; turkeys.

FISH.--Haddock, fresh codfish, halibut, flounders, bass, fresh salmon,
turbot. Frozen fresh mackerel is found in our large cities during this
month; also frozen salmon, red-snapper, shad, frozen bluefish,
pickerel, smelts, green turtle, diamond-back terrapin, prawns,
oysters, scallops, hard crabs, white bait, finnan haddie, smoked
halibut, smoked salmon.

VEGETABLES.--Cabbage, carrots, turnips, parsnips, beets, pumpkins,
chives, celery, winter squash, onions, white and sweet potatoes,
Jerusalem artichokes, chiccory, Brussels-sprouts, kale-sprouts, oyster
plant, leeks, cress, cauliflower. Garden herbs, both dry and green,
being chiefly used in stuffing and soups, and for flavoring and
garnishing certain dish