Make the jelly-sauce thus. Beat some currant-jelly and a spoonful or two of port wine✪ Pap-Sauce for Venison, and set it over the fire till melted. Where jelly runs short put more wine, and a few lumps of sugar, to the jelly, and melt as above. Serve with French beans. VENISON, to Fry.— Cut the meat into slices, and make a gravy of the bones ; fry it of a fight brown, and keep it hot before the fire ; put butter rolled in flour into the pan, and stir it till thick and brown ; add % lb. of loaf sugar powdered, with the gravy made from the bones, and some port wine. Let it be as thick as cream ; squeeze in a lemon✪ Venison, to Fry ; warm the venison in it ; put it in the dish, and pour the sauce over it. VENISON, Haunch of, to Roast. — The haunch of a doe, will require 15 minutes less than a buck. Venison should always be rather over than underdone. Place the haunch on the spit ; lay over it a large sheet of paper, and then a thin common paste✪ Venison, Haunch of, to Roast, with a paper over that ; tie it fast to keep the paper from dropping off. If the haunch be large, it will take four hours to roast it. When done, take off the paper and jxiste ; dredge it well with flour, and baste it 'with butter. When it is of a light brown, dish it with brown gravy, or currant jelly sauce. VENISON, to Hash.— It should be warmed with its own gravy, or some without seasoning, as before : VEN 4<>9 VKR and only warmed through, not boiled. If there la no fat left, cut some slices of mutton-fat, set it on the fire with a little port wine and sugar, simmer till dry, then put to the hash, and it will eat as well as the fat of the venison. Garnish with currant jelly. VENISON, to Stew a Shoulder of. — Let the meat hang till it is fit to dress ; take out the bone, beat the meat with a rolling-pin, lay some slices of mutton-fat, that have lain a few hours in a little port wine, among It, and sprinkle ground pepper and all- spice over it ; roll it up tight, and tie it. Set in a stewpan with some mutton or beef gravy not strong, half a pint of port wine ; pepper and allspice✪ Venison, to Stew a Shoulder of. Sim- mer it, closely covered, as slowly as you can, for three or four hours. When tender, take off the tape, and set the meat in a dish ; strain the gravy over it ; serve with currant-jelly sauce. VENTILATING BED- ROOMS.— It cannot be sufficiently impressed upon every one who values health, the importance of the ventilation of the rooms we sleep in, and the necessity of a constant supply of pure air to sustain the vitality of the body during sleep. On this subject, Sir James Clark has given the following useful hints : — The small size and lowness of bed- rooms render them insalubrious ; and the case is rendered worse by close windows, thick curtains and hangings, with which the beds are often so care- fully surrounded as to prevent the possi- bility of the air being renewed. The consequence is, that we are breathing vitiated air during the greater part of the night : that is, during more than a third part of our lives; and thus the period of repose, which is necessary for the renovation of our mental and bodily vigour, becomes a source of disease.

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Make the jelly-sauce thus. Beat some currant-jelly and a spoonful or two of port wine, and set it over the fire till melted. Where jelly runs short put more wine, and a few lumps of sugar, to the jelly, and melt as above. Serve with French beans. VENISON, to Fry.— Cut the meat into slices, and make a gravy of the bones ; fry it of a fight brown, and keep it hot before the fire ; put butter rolled in flour into the pan, and stir it till thick and brown ; add % lb. of loaf sugar powdered, with the gravy made from the bones, and some port wine. Let it be as thick as cream ; squeeze in a lemon ; warm the venison in it ; put it in the dish, and pour the sauce over it. VENISON, Haunch of, to Roast. — The haunch of a doe, will require 15 minutes less than a buck. Venison should always be rather over than underdone. Place the haunch on the spit ; lay over it a large sheet of paper, and then a thin common paste, with a paper over that ; tie it fast to keep the paper from dropping off. If the haunch be large, it will take four hours to roast it. When done, take off the paper and jxiste ; dredge it well with flour, and baste it 'with butter. When it is of a light brown, dish it with brown gravy, or currant jelly sauce. VENISON, to Hash.— It should be warmed with its own gravy, or some without seasoning, as before : VEN 4<>9 VKR and only warmed through, not boiled. If there la no fat left, cut some slices of mutton-fat, set it on the fire with a little port wine and sugar, simmer till dry, then put to the hash, and it will eat as well as the fat of the venison. Garnish with currant jelly. VENISON, to Stew a Shoulder of. — Let the meat hang till it is fit to dress ; take out the bone, beat the meat with a rolling-pin, lay some slices of mutton-fat, that have lain a few hours in a little port wine, among It, and sprinkle ground pepper and all- spice over it ; roll it up tight, and tie it. Set in a stewpan with some mutton or beef gravy not strong, half a pint of port wine ; pepper and allspice. Sim- mer it, closely covered, as slowly as you can, for three or four hours. When tender, take off the tape, and set the meat in a dish ; strain the gravy over it ; serve with currant-jelly sauce. VENTILATING BED- ROOMS.— It cannot be sufficiently impressed upon every one who values health, the importance of the ventilation of the rooms we sleep in, and the necessity of a constant supply of pure air to sustain the vitality of the body during sleep. On this subject, Sir James Clark has given the following useful hints : — The small size and lowness of bed- rooms render them insalubrious ; and the case is rendered worse by close windows, thick curtains and hangings, with which the beds are often so care- fully surrounded as to prevent the possi- bility of the air being renewed. The consequence is, that we are breathing vitiated air during the greater part of the night : that is, during more than a third part of our lives; and thus the period of repose, which is necessary for the renovation of our mental and bodily vigour, becomes a source of disease.

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