_Receipt for making Tomato Sauce._--Take tomatoes when ripe, and bake them till they become quite soft; then scoop them out with a tea-spoon, and rub the pulp through a sieve. To the pulp put as much Chile vinegar as will bring it to a proper thickness, with salt to your taste. Add to every quart 1/2 oz. of garlic and 1 oz. of shallots, both sliced very thin. Boil it one quarter of an hour; then strain, and take out the garlic and shallots. After standing till quite cold, put the sauce into stone bottles, and let it stand a few days before it is corked up. If, when the bottles are open, the sauce should appear to be in a fermenting state, put some more salt and boil it over again. The sauce should be the thickness of rich cream when poured out, and is, in my opinion, far superior to the famed Bengal chattny, to which it bears considerable resemblance. _Economical Fuel._--A good fire on a winter day, at a mere trifling expense, is of importance to a poor man. One pennyworth of tar or rosin water will saturate a tub of coals with triple its original quantity of bitumen (the principle of heat and light), and, of course, render one such tub of three times more value than it was when unsaturated. Where there are extensive fir and pine woods which have been subjected to the injurious practice of close pruning, the knots left will frequently be found oozing out resin. This gardeners' labourers and cottagers might collect, reduce to a fine powder, and mix up with small coal, horse droppings, and clay, into fire-balls.--_Gardeners' Mag._ * * * * * THE GATHERER. A snapper up of unconsidered trifles. SHAKSPEARE. * * * * * COPY OF A LETTER RECEIVED BY A YOUNG LADY FROM A COUNTRY COUSIN.