A goose must never be eaten the same day it is killed. If the weather is cold, it should be kept a week before using. Before cooking let it lie several hours in weak salt and water, to remove the strong taste. Then plunge it in boiling water, for five minutes, if old. Fill the goose with a dressing made of: Mealy Irish potatoes, boiled and mashed fine. A small lump of butter. A little salt or fresh pork chopped fine. A little minced onion. Parsley, thyme, and a pinch of chopped or powdered sage. Grease with sweet lard or butter. Lay in a pan with the giblets, neck, etc. Pour in two teacups of boiling water, set in a hot oven, and baste frequently. Turn so that every part may be equally browned. Serve with gravy or onion sauce. The above recipe will answer equally as well for duck.--_Mrs. S. T._ DEVILLED GOOSE. Plunge the goose into a pot of boiling water and let it remain half an hour. Fill with a stuffing made of: Mashed Irish potatoes, a heaping tablespoonful butter, minced onions, sage, parsley and thyme, half a teaspoonful black pepper. Place it in a pan with a slice of fat pork and a pint of broth or liquor in which any kind of meat has been boiled. Mix two tablespoonfuls pepper vinegar, celery vinegar, made mustard, and one of acid fruit jelly. Butter the breast of the goose and pour this mixture over it, adding salt and pepper to the taste. Place in a hot oven, dredge with flour and baste frequently till done; when serve with its own gravy. This receipt will answer equally as well for wild goose.--_Mrs. S. T._ TO PREPARE YOUNG DUCKS. Kill and hang to drain. Plunge, one at a time, in boiling water, then immediately in cold water, which makes them easier to pick. Kill some days before using, or if obliged to use them the same day as killed, they are better roasted.--_Mrs. R._ TO STEW DUCKS. Truss the ducks and stuff them with bread, butter, and onion. Flour them and brown them in lard. Have prepared slips of bacon, giblets, onion, water, pepper, salt, and a little clove or mace, if you like. Put in the ducks and let them stew gently but constantly for two hours. Then add the juice of green grapes or of a lemon, or else a little lemon pickle. Flour the ducks each time you turn them, and thicken with butter rolled in flour.--_Mrs. Col. W._ SALADS. In making salads, be careful to add the vinegar last. Where oil cannot be obtained, fresh butter, drawn or melted, is an excellent substitute and is indeed preferred to oil by some persons, epicureans to the contrary notwithstanding. Always use good cider vinegar in making salads, as chemical vinegar is sometimes very unwholesome. Much depends on the rotation in which you mix the ingredients for a salad, so I would call particular attention to the directions given on this point on the subsequent pages. OYSTER SALAD.