Venison and pork are the “novelties” that we note in the markets this month, and also a splendid show of brocoli. It is also a grand time for cheeses, as many old-fashioned country fairs testify. This month dairy farmers will be busy bringing their cheeses into the right markets ready for the Christmas sales, and where cheeses are shown we usually see sausages and pork pies, also gingerbread. All these things are toothsome in October—the month of mellow days and frosty nights. We begin to get ready walnuts and chestnuts for Hallowe’en festivities, and we sort out our apples, some for cider, some for “biffins,” and some for preserving. We must now pickle our red cabbages, too, also onions, and see that potatoes are stored. Those who have good keeping places, even in town, may now invest in sacks of potatoes, and bushels of apples, as this is the time for getting these at a cheaper rate than will be possible later on. Housewives in the country who have piggies to dispose of for bacon will be thinking of turning the poor animals into that useful commodity. There is also the harvesting of the flower-seeds and roots, and much work is done in the flower garden preparatory for the next spring. Indeed, this is altogether one of the busiest months of all the year. Nature has not yet gone to sleep, although she is preparing for her winter’s rest. We may now begin to bring into use some of our dishes of heat-giving foods such as we keep for winter days, not as a regular thing, perhaps, but occasionally. For instance, we may commence having porridge for breakfast, warm puddings, good vegetable soups, honey and treacle to our bread. Roast goose and apple sauce will be a favourite dish with many now, and, indeed, geese are better at this time than later, as they are neither so rich nor so fat. So will also game pie be. Indeed, ever since Friar Tuck feasted the disguised Cœur de Lion upon this dish (which then was called game pasty) in the heart of Sherwood Forest, it has been a dish beloved of all Englishmen. Perhaps it may not be amiss to give it here in detail. _Game Pie._—A very good short or raised crust is used to line the bottom and sides of the mould. For the upper crust it is usual to use puff pastry, although the raised crust is quite good enough. Place first a layer of small pieces of rump steak, then of venison steaks, trimmed and rubbed with spice, salt and pepper. Next some joints of hare, partridge, or other game, and fill up all spaces with highly-flavoured forcemeat. Add a little gravy, and cover the dish closely, but not with the crust; this should be put on when the pie is rather more than half cooked. Glaze this and ornament it when nearly finished cooking. A very good imitation of a game pie may be made entirely without game, by using veal and steak together, and adding plenty of well-made forcemeat. As the gaminess will depend on this forcemeat, it will be well to show what this is composed of.