To those who've by no means been among them, these rice plantations would afford much that is each novel and interesting. Rice with Cheese.-Wash some rice and then boil it for ten or eleven minutes in some milk, and let it stand till it has soaked up all the milk. When the water has been on the sprout from four to six days, it is again drawn off; and when the plants are six weeks old, they are flippantly hoed, and the hoeing is repeated in ten days. Many years in the past we watched a black man boiling rice on board a P. and O. boat (the Mizapore); he proceeded as follows:-He boiled the rice for about ten minutes, or maybe a minute or two longer, strained it off in a sieve, and then washed the rice with chilly water, and then put the rice again within the stew-pan to once more get hot and swell. Now throw the rice into boiling water, say a quart; let the rice boil gently until it's tender, pressure off the rice and reserve the rice-water for other purposes.

The water is now put down to the "slack-water" gauge, and if, as is usually the case, the plants are longer than the water is deep, the upper leaves float "in long, waving strains upon the floor"-a fairly, refreshing image, once seen not soon forgotten. When thrashed, if the crop is small, about five thousand bushels, it's put in sacks; but when massive, say about forty thousand bushels, the paddy or tough rice is poured down a flume from the mill to the hold of the schooner in waiting, and is next taken to the cleansing-mill, which is steadily owned by the speculator that purchases it; and, when the grain is hulled, he in his flip sells it to the service provider. The price of dwelling is small, as not many nor very warm garments are thought of vital, and the rice-field darkey's concepts of a wardrobe are extraordinarily restricted, from each, blissful ignorance and choice. The rice-field darkey is himself a distinct kind, completely completely different in both aspect and dialect from the negroes of the inside; and a not uninteresting sight is the power, as with song and shout they take their way along the embankment to the rice-subject. A young man, whiling away a summer season vacation by a go to to the rice-discipline, essaying the identical but to him untried expedient, and never understanding the way of procedure, kept puffing away as if smoking a cigar, and soon had the punk in a brilliant blaze, so that he suffered the unpleasant consequences that await the inexperienced; there's one thing to be learned even from an ignorant rice-discipline darkey.

Now comes the stretch-movement, when the young plants, several inches high, are flooded for two weeks and helped in their wrestle for mild and air, and, strengthened and invigorated by their native factor, grow apace; water kills the weeds, but nourishes the rice. Now place it in a big bowl, and with a wooden spoon mash it till it becomes a kind of firm, compact paste; then take it out and roll it into the form of a cannon-ball, and having accomplished this, flatten it until it turns into of the shape of the cheeses one meets with in Holland-flat prime and bottom, with rounded edges. This smoke is for the aim of driving away the myriads of "pesky" sand-flies which might be more than sufficient to drive one wild, generally so thick that they have been recognized to forged a shadow. Turn the mixture out on to a dish, sprinkle some extra grated Parmesan cheese over the top, bake it in the oven until it's slightly brown, pour somewhat oiled butter on the highest, and serve. Free labor is discovered to be more remunerative than slave, inasmuch as the idle or inefficient may be dismissed; and the rice-planter of to-day has not essentially the care of the sick nor the doctor's bills of the ante-bellum time, when the easiest physicians had been employed.

It is each hardy and prolific, and an ideal pest to the rice-planter. A little bit cream is a very great improvement. Fish and game are plentiful, and in these areas a heavy weight-reduction plan is to be indulged in solely at great risk. They should be so situated as to flee the salt and brackish water, but be under the reach of freshets, which are sometimes most disastrous. The macaroni and eggs should be flavoured with pepper and salt, and if doable pour just a little white sauce over the entire. It is generally sifted about five instances, and the pure snow-white flour that falls from the final sifting is made into macaroni. Macaroni, Savoury.-Take half a pound of macaroni and boil it in some barely salted water, and let it boil and simmer until the macaroni is tender and absorbs all the water wherein it is boiled. The easiest way of doing that is to cut a carrot in half and scoop out part of the inside with a cheese-scoop, in order that the width of the part the place it's scooped is about the identical as the 2 flat sides.

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