A few words on the subject of carving may not be out of place here. A sharp knife, with a thin and well tempered blade is essential to good carving. In carving a turkey, cut off first the wing nearest to you, then the leg and second joint, then slice the breast till a rounded, ivory-shaped piece appears. Insert the knife between that and the bone, and separate them. This part is the nicest bit of the breast. Next comes the merry-thought. After this, turn over the bird a little, and just below the breast you will find the oyster, which you will separate as you did the inner breast. The side bone lies beside the rump, and the desired morsel can be taken out without separating the whole bone. Proceed with the other side in the same way. The fork need not be removed during the whole process. Chicken and partridges are carved in the same way. ROAST TURKEY. Wash nicely in and out. Plunge into boiling water ten minutes. Have ready a dressing of Bread crumbs. Hard boiled eggs, chopped fine. 1 tablespoonful butter. Minced parsley, thyme and celery. After rubbing the cavity well with salt and pepper and putting in a slice of pork or bacon, fill with the above dressing. Do the same also to the crop, so as to make the turkey look plump. Rub the turkey well with butter and sprinkle salt and pepper over it. Dredge with flour. Lay in the pan with a slice of pork or bacon and a pint of boiling water. Lay the liver and gizzard in the pan with it. Put in a hot oven, basting and turning frequently till every part is a beautiful brown. When the meat is amber color, pin a buttered sheet of writing paper over it to keep it from becoming hard and dry. Cook three or four hours. Season the gravy with minced parsley and celery and serve with cranberry sauce.--_Mrs. S. T._ _Roast Turkey._ Wash the turkey thoroughly inside and out, having removed the insides. Make a dressing of bread soaked in cold water, drained and mashed fine, a small piece of melted butter or salt pork chopped, pepper and salt, sweet herbs, a hard boiled egg, chopped fine. Any kind of cooked meat is good, minced fine and added to the dressing. The body and crop must be filled with the dressing and sewed up. The giblets ought to be boiled tender, if they are to be used. Use the water in which they are boiled, for gravy, adding a little of the turkey drippings, seasoning with pepper, salt, and sweet herbs, and thickening with a little flour and water, mixed smoothly. Place where it will boil. When the fowl is put on to roast, put a little water into the dripping-pan. At first it should be roasted slowly and basted frequently. Tie up the wings and legs before roasting, and rub on a little butter and salt. Serve with drawn butter.--_Mrs. W._ _Roast Turkey._ Put the gizzard, heart and liver in cold water and boil till tender. When done, chop fine and add stale bread, grated, salt and pepper, sweet herbs, if liked, two eggs well beaten.