Let this discontented wife, who, after eight years of married life and the care of home and three children, feels that she should be indulged in a vacation and freedom from these responsibilities, ponder well the probable consequences of the steps she desires to take in opposition to her husband’s wishes. To secure the short-lived pleasure of a few months’ travel, can she afford to risk the many changes she may expect on her return? Will she be willing to see that her husband has less confidence in her, less desire for her society, than formerly; that he has learned that there are many comforts and pleasures to be found outside his home? Is the gratification worth the price she may be called to pay for it? We have not put this subject in as clear and strong a light as we desired; but if what we have said may have sufficient weight to lead this “wife,” and others who are showing indications of having been infected with the same restless, dissatisfied spirit, to think long and soberly before they decide, we shall be thankful. We do not believe a true-hearted, sensible wife would willingly desert her post or seek any enjoyment in which her family cannot share. Keep your families unbroken; together share each other’s joys and sorrows, so far as possible, until death severs the bond. That is the wisest, happiest way of living. When death compels separations, you will have enough to regret, without mourning for the days needlessly spent apart. [Illustration] PART II. CHOICE FAMILY RECEIPTS. CHOICE FAMILY RECEIPTS. YEAST. =Yeast.=--Good yeast is indispensable in order to secure good bread. Pare and boil eight medium-sized potatoes. Remove them from the water when done, and put into it one small handful of _loose_ or two teaspoonfuls of _pressed_ hops. While these are boiling, mash and roll the potatoes very smooth, free from lumps; mix with them three even table-spoonfuls of flour, a half cup of sugar,--brown sugar is the best for yeast,--one even table-spoonful of ginger, and three of salt. Strain out the hops after boiling fifteen minutes, and pour the boiling water over the potatoes, flour, etc. Stir well together, and again set it on the range or stove till it boils up once, stirring it all the time, or it will burn. This done, pour it into a large earthen bowl or stone pot to cool. When blood-warm, add one penny’s worth of bakers’ yeast or a yeast-cake. Keep in a warm place till well raised, then put it into a stone jug; cork and tie down securely. One teacupful will raise three good-sized loaves. =Another.=--Take one pint of the water in which the potatoes for dinner were boiled; while it is boiling hot, thicken with flour; add a cup of yeast when the batter is cool. Set the jar in which it is made in a warm place, and it will be light in a few hours and ready to use.