FEET.--An oil is extracted from the feet of oxen--hence called Neat's-foot-oil--of great use in preparing and softening leather. SKIN, _horns_, _hoofs_, and _cartilages_ are used to make glue. BLOOD is used in the formation of mastic; also in the refining of sugar, oil, &c.; and is an excellent manure for fruit trees. _Blood_, _horns_, and _hoofs_ in the formation of Prussian blue. _Gall_ is used to cleanse woollen garments, and to obliterate greasy and other stains. SUET, FAT, TALLOW are chiefly manufactured into candles; they are also used to precipitate the salt that is drawn from briny springs. INTESTINES, when dried, are used as envelopes for German and Bologna sausages; in some countries to carry butter to market. By gold-beaters, in the process of making gold-leaf. Gold-beater's skin, as it is called, forms the most innocent sticking plaster for small cuts on the hands or fingers. The STOMACHS vulgarly called _inwards_, after being washed and boiled, are sold as an article of food under the name of _tripe_. The EXCREMENTITIOUS MATTERS are used to manure the land. The BONES are used as a substitute for ivory in the manufacture of a variety of small articles of a common kind; also for manuring land. "When calcined they are used as an absorbent to carry off the baser metals in refining silver. From the tibia and carpus is procured an oil much used by coach-makers and others in dressing and cleaning harness, and all trappings belonging to carriages." FLESH, both fresh and salted, is generally esteemed as an article of food. _Pemmican_ is made of the flesh of the American Bison: this is dried in the sun by the Indians, spread on a skin, and pounded with stones. When the Indians have got it into this state, they sell it to the different forts, where all the hair is carefully sifted out of it, and melted fat kneaded into it. If it be well made, and kept dry, it will not spoil for a year or two. MILK, a nutritious beverage, _per se_, is used in the composition of innumerable articles of diet; from milk is obtained cream, butter, and cheese. SOME ACCOUNT OF THE ALPINE COWHERDS, WITH A NOTICE OF THE CELEBRATED SWISS AIR _The Ranz des Vaches._ In the Alps, fine cattle are the pride of their keeper, who, not being satisfied with their natural beauty, also gratifies his vanity by adorning his best cows with large bells, suspended from broad thongs. Every _Senn_, or great cow-keeper, has a harmonious set of bells, of at least two or three, chiming in accordance with the famous _Ranz des Vaches_. The finest black cow is adorned with the largest bell, and those next in appearance wear the two smaller ones.