water-colorist will find himself at fault with those amber-rose, orange-vermilion blushes, and those tender cloudings of yellow and green. The stiff yet sensitive and fragile petals, the transparent sepals, with their watery shades and delicate washing of olive-green, the strong stamens and peculiarly marked central cone, are scarcely less difficult. All the colors elude and mock the eager artist. While the gamut of promising tints is being run, he looks, and, lo! the grand tulip has shrivelled and faded. Again and again a fresh spray is fetched in, but when the blooming-season is over he is still balked and dissatisfied. The wild, Diana-like purity and the half-savage, half-æsthetic grace have not wholly escaped him, but the color,--ah I there is the disappointment. I have always nursed a fancy that there is something essential to perfect health in the bitters and sweets of buds and roots and gums and resins of the primeval woods. Why does the bird keep, even in old age, the same brilliancy of plumage and the same clearness of eye? Is it because it gets the _elixir vitæ_ from the hidden reservoir of nature? Be this as it may, there are times when I sincerely long for a ball of liquidambar or a mouthful of pungent spring buds. The inner bark of the tulip-tree has the wildest of all wild tastes, a peculiarly grateful flavor when taken infinitesimally, something more savage than sassafras or spice-wood, and full of all manner of bitter hints and astringent threatenings: it has long been used as the very best appetizer for horses in the early spring, and it is equally good for man. The yellow-bellied woodpecker knows its value, taking it with head jauntily awry and quiet wing-tremblings of delight. The squirrels get the essence of it as they munch the pale leaf-buds, or later when they bite the cones out of the flowers. The humming-birds and wild bees are the favored ones, however, for they get the ultimate distillation of all the racy and fragrant elements from root to bloom.