HOW TO USE COLD BEEF.
Out a pound of cold beef into small,
thin slices into a bowl with about half a
pound of light, fresh lettuce cut in pieces;
season over with a teaspoonful of salt,
half that quantity of pepper, two spoon
fuls of vinegar and four of purest Lucca
oil; stir all together lightly with a silver
fork and spoon. For a change, cabbage
lettuce may be used, or, if iu season, a
little endive (carefully washed), or a little
celery and a lew gherkins. White hatcot
beans are excellent with this, also some
chopped tarragon, chervil and an onion
or two. With the addition of potatoes
the lettuce roust be omitted, using mure
oil and vinegar, and adding a teaspoou
ful of chopped parsley. The meat and
vegetables should balance each other in
quantity.
Best Size of Perclieron Horses.
Americas Agriculturist.
The French Government authorities
have thoroughly investigated this subject,
and report adversely of the increase of
size and weight in the Percherou horse
saying that it is carrying the thing to an
unfortunate extreme; lor what is gained
In size is lost in activity, speed, pluck and
endurance. It is to be hoped our import
ers will pay attention to this decision,
and go back hereafter to the old style of
medium size, etc. For larger and slower
moving horse#, it is better to cross the
borders of France into Flanders for them,
or continue the importation of the Eng
lish Shire and the Scotch Clydesdale.
