Lucy had not experienced enough to know that the worst was not yet. She had still to expect her husband’s telegram of his safe arrival in the north. She could look forward to one or two letters from him written from Peterhead. And when these came, full of cheer, of pleasant descriptions of scenery, fellow-passengers, and friendly welcome, together with good accounts of the dear wanderer’s own progress towards strength, poor Lucy began to feel as if she had passed the sharpest corner of her woe, and almost to congratulate herself on her own bravery. Alas, beyond “the strong pull” on one’s courage and submission, there comes “the long pull.” (_To be continued._) THINGS IN SEASON, IN MARKET AND KITCHEN. BY LA MÉNAGÈRE. There are several new additions to our list. We have grass-lamb, mackerel, the first salmon, salads, salad-herbs, cucumbers, spinach, spring onions, turnip and nettle-tops, but as yet no additional fruits. However, whilst we have such an abundance of good rhubarb and green salads, we have nothing to complain of, for what can be better for health than these, or more refreshing?—so welcome, too, after the winter. Fresh mint, sorrel, chervil, and water-cress add flavour to the bowl, and spring onions give it piquancy. People who suffer from sleeplessness should try the effect of a sandwich of spring onions—bread and butter with finely-minced onion spread between—before retiring to rest. It is said to be most soothing and sleep-inviting. I would specially recommend these “green” sandwiches to all who find a difficulty in eating salad-herbs in any other form—for instance, chopped mustard and cress, thinly-shaved cucumber and onion, chopped parsley, mint and sorrel—all are excellent when spread between thin slices of buttered bread, and very dainty, too, are they. This is the month when we may begin one of our favourite dishes of spinach and eggs—one of our physic dishes, I might say, for on very good authority we learn that spinach contains more iron than almost anything else that can be mentioned, and when combined with the sulphur of the egg becomes a capital tonic medicine. So by all means let us eat plenty of it. I have mentioned mackerel as belonging to the month of April. From now until the end of June they will be prime, and are a good fish to eat; but out of their proper season they are not wholesome. Perhaps they are nicest when carefully boiled and served with parsley sauce; but if baked with butter and accompanied by gooseberry sauce, or split open and broiled, with herb sauce, they are very nearly as good. Also they are excellent for breakfast when pickled and eaten cold. It is hardly possible this month to lay too much stress on the virtues of salads; and to prepare these well, to make as many varieties of them as possible, and to mix the dressing with due art, is well worth careful study on the part of every housewife.