This is about jelly that "wouldn't jell". It was beautifully pink and clear, however, that is the jelly which the lady of the house and her maids made was, while a quart that the cook made in a sort of short order way for present use was not clear and was rather dark; but it was solid enough to slice when cold. Probably the difference was caused in part by the little lot that was made in haste, having plenty of sugar and the large lot that took all the afternoon and evening to boil and all night to stand and get cold and thin "wouldn't jell" and had to go it all over again, had not. They talked about it beforehand and intended to have the jelly as good as could be made (for small fruit is very abundant here, the best costing only 6 to 8 cents a quart,) but came to a wrong decision about the amount of sugar; one said that the rule was to use a pint of sugar to every pint of fruit juice - that is a pound to a pound - but then, they said, that was for jelly to put away in glass jars or tumblers and keep for a year or more, only to bring out for company, and they only wanted this to keep through the winter and use it when needed and it seemed as though three-quarters of a pound of sugar to a pound (or pint) of juice ought to do, so that was what they allowed and the result was the jelly "wouldn't jell." Perhaps it would have "jell'd" if they had boiled it down more; but then there would not have been so much of it and it would have been as dear as if it had more sugar. I think after all that it was the housekeeper who was to blame, but the jelly stayed soft and they put it back in the kettle next day and put in a lot more sugar without weighing or measuring, only being sure to give it plenty and then boiled it all the afternoon and it came out all right, at least so far as setting solid was concerned, but it was not fine jelly after that, the second boiling took away the good color. They had better have allowed pound lor pound at first. it is very likely the cook was half-way glad that jelly "wouldn't jell" through covet-ousness; for he knew that whether good or bad none of it would come to him and there were pound layer cakes made last evening waiting for jelly to spread them with, tarts for dinner that wanted jelly and some white cake layers to come yet with the ice cream, but he went on saying the jell that all are praising is not the jell for me, and took 2 quarts of ripe gooseberries in a small tin pan with a cover and put in 1/2 cup water and parboiled them with the steam shut in about ten minutes, then rubbed the pulp and juice through a fine strainer, added 2 cups sugar, set the pan on top of a stove-lid to hold it up from the stove, and let simmer without further attention for 2 hours. Produced 1 quart dark red jelly very firm; good for all ordinary uses in pastry; cost: 2 qua ts berries 16, and 1 lb. sugar 8 - 24 cents.

To make really cheap jellies it is necessary to use apples at the cheapest season; proceed the same as above named for gooseberries and either mix the juice of other fruits with the apple juice to get various kinds, or else merely color and flavor it as desired.

Hurrah for fresh vegetables and sea fish! First arrival. Right here in the heart of an agricultural country canned goods are used as much as a matter of course as if it were a mountain camp; find it is about as difficult to buy poultry as it would be to buy a turtle or terrapin; perhaps these could be obtained by express in even less time than it would take to find a farmer with young ducks or chickens so sell. Instead of inquiring whether a resort is situated in a good farming region, people who desire all the luxuries of the season would do better to ascertain if the express companies reach the point in question. Received:

1 bbl new potatoes, 3 bu @ 75.

2 boxes tomatoes, a bushel, 1 20. 1 bu green pease 1 00.

1 bu turnips 60.

25 heads summer cabbage @ 5. 8 lbs fresh salmon @ 121/2. 7 lbs red snapper @ 121/2. Calf's head and feet 75.

Dinner. July 24.

Soup - Consomme Solferino (6 qts 35 cents).

Sliced tomatoes (10 cents).

Fried black bass, tartar sauce (5 lbs gross breaded and fried 50 sauce 8; 58 cents.)

Potatoes, gastronome.

Boiled meats (nominal, left over for cold.)

Roast lamb, mint sauce (3 lbs -10 cents.)

Roast veal with dressing (11/2 lbs and stuffing 23 cents.)

Beef a la mode (2 lbs 25 cents.)

Epigramme of lamb, a l' Allemande, (11/2 lbs 15; sauce 5; dumpling 5 - 16 orders 25 cents.)

New potatoes 12, cabbage 12, rice 3, peas 10, corn 7 - 44 cents.

Queen fritters and sabayon (24 fritters 22; sauce 10; 32 cents.)

Apple and cherry pies (3 pies 27 cents.)

Cake and milk (47 cents.)

Nuts, raisins, cheese, crackers, condiments (34 cents.)

Butter 7, bread 6, coffee, tea, sugar, 16.

Total $4 29, 34 persons; I21/2 cents a plate.