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Place the left Swing the body Change hands, and

Exercise 57.-Now then for the knees. Place your hands on the pommels, leap up and place the right knee on the saddle; down again, and up with the left knee on the saddle, when you can do it well and quickly by both knees, but beware of going over. To avoid this by no means uncommon occurrence, practise leaping with both knees on to the saddle, and then lean forward, make a spring and clear the legs from the saddle, and come to the ground. Your motto in this, as in many other feats, should be "dare and do." Exercise 58.-Mount and seat yourself behind the saddle. hand on the fore-pommel and the right hand on the hurdle. completely round, so as to seat yourself before the saddle. bring yourself into the position from which you started. You may vary this as follows. When mounted, place both hands on the front pommel. Swing yourself as high in the air as you can. Cross your legs whilst doing so, and twist the body so as to seat yourself again on the saddle, but looking in the opposite direction. Try the reverse action, and resume your original position. This is more astonishing than useful. Other feats are performed on the wooden horse, such as vaulting, leaping on to the saddle with one hand on the pommels, and turning somersaults over the saddle, jumping through the arms, leaping on to the horse as if it had a side-saddle on, but these do not require any special directions.

Leaping and Vaulting.

Exercise 59.-Leaping was a favorite exercise of the Greeks, and is one of the most useful of the gymnastic exercises. It admits of great variety. There is the standing jump, the jump over the hurdle, bar rod, string, or cat-gallows. Leapers first raise the feet and knees in a straight direction, not separating the legs. The body should be inclined forward, the run not too long, and in coming to the ground the fall should not be on the heels, but on the toes and soles of the feet. This is of great importance. Unaided by a pole or other implement, a man can jump, at best, something short of his own height. In a low jump the knees are raised with the spring of the body, but in higher leaps the legs must be kept well under the body. In leaping from a height the balance should be well preserved, as there is a tendency to come down on the nose. In leaping upwards the body must be kept well forward, as there is a tendency in this instance to fall backwards. In long leaps, the inexperienced generally throw the body over, instead of jumping feet foremost and recovering their balance by the spring of the body.

Vaulting.

Exercise 60. To vault with grace and agility is a nice and useful accomplishment. The hands should be placed on the object, and the body and the legs thrown over it, as illustrated by the exercises on the wooden horse. Vaulters can throw themselves over a height of five feet six inches to six feet.

POLE LEAPING is now becoming much in vogue. The pole should be strong enough to bear the weight of the leaper without bending, and sound enough not to fracture at the critical moment. The pole for beginners need not be more than seven feet long, and an attempt should be made to spring short distances with it. The hands should not be placed higher than the head, the right hand at the top, and the left may be placed in the most convenient position. The spring must be taken from the left foot at the instant the pole touches the ground, and a short run may be taken to give the necessary impetus. Now, in our schooldays, we always held the pole until the ground was reached, and of course came down with our face towards the spot from whence we started. But since that period high and perpendicular leaps are taken over a six-feet and higher bar, and the pole is left behind. Care must be taken to place the hands high enough, and to have the end of the pole pointed, so that it will remain sticking in the ground. By letting the pole go as the body goes over the bar, the leaper descends straight forwards as in an ordinary jump. When you loose the bar, push it behind so as to make it fall backwards. As the leaper goes over the bar, the knees must be bent, so that on touching the ground they will form a spring, and the force of the fall broken.

With a light pole and low jump, it is sometimes carried over. In long leaps, us much as eight or ten yards may be cleared. Leaps from a height may be practised, always bearing in mind that the pole must bear your weight, and that on reaching the ground the knees must be bent for the spring.

If these directions are followed, you may attain health and agility though you may not attain the skill of leaping over a bar upwards of eleven feet in height, or emulate the professional gymnast on the "bars," "wooden horse," or "swing-poles."

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Giving Practical Directions for Cooking, and Preparing Various Articles Needed about the House in the Most Economical Manner.

CLEAR CALF'S FOOT JELLY.-If you require only a small quantity of jelly, an ox-foot or two calf's feet will make a pint and a half, or perhaps more. Take care to select nice large, white-looking, fresh-boiled feet; and if you can buy them ready cleaned and scalded, it saves a great deal of trouble. Cut them into pieces, taking out any dark-looking bits; put them into a stewpan with six pints of cold water and the rinds of two lemons peeled very thin. Let them boil without ceasing five or six hours, until the liquor is much reduced. Strain it through a cullender or sieve, and let it stand all night. Next morning, take off all the grease you can with a knife, and wipe up the rest with blottingpaper. Put your rough jelly into a stewpan and melt it over the fire. If the jelly is for an invalid to whom wine is not allowed, add the juice of six or eight lemons; if not, the juice of three lemons, three-quarters of a pint of sherry, and a tablespoonful of brandy. Sweeten to taste. Mix these together, and let them just boil. Then take the jelly off the fire, and let it stand till no more than milk-warm. Then set it on the fire again, and stir in the whites of six eggs without beating them, and half the shells broken small; keep stirring it constantly with a tinned iron-wire whisk until it boils up with a fine white head. Let it stand to settle a few minutes. Have your flannel jelly-bag, quite clean, ready at hand; dip the pointed end into boiling water; squeeze the water out again, and then with a teacup take out the egg-shells and what jelly comes with them, and put them first into the bottom of the jelly-bag; after that, pour the jelly very gently by cupfuls into the bag, and let it strain into the basin placed under it. If at the first straining it is thick and cloudy, it must be passed through the bag two or three times until it runs clear.

APPLE MARMALADE.-Simmer some apples in water until they become tender, then let them drain. Afterwards strain them through a sieve, and boil them with a strong syrup containing three-quarters of a pound of sugar to each pound of fruit. Mix the whole well together, and preserve it in pots or glasses.

APPLE CREAM.-Peel some apples, remove the cores, and cut them in thin slices. Put them into a saucepan with crushed sugar, sliced lemon-peel, and ground ginger, with a little red wine. Let them simmer until they become tender; put them in a dish, and allow them to cool. Then boil a quart of cream with some nutmeg, and add the apples to it, with a sufficient quantity of sugar to sweeten it.

water.

LEMON LOZENGES.-Put a quarter of an ounce of gum tragacanth in a little Add to it some lemon-juice, and the peel cut in very thin slices. Stir them frequently for three or four days, until the gum forms a mucilage. Then strain it into a mortar; mix with it a pound of powdered lump-sugar, taking care to add the sugar by small portions at a time, and not to put another portion in it until the previous one has thoroughly mixed with the mucilage. When a white and flexible paste has thus been prepared, roll it into a sheet about as thick as a halfpenny, and cut it into diamonds with a knife or cutter. Arrange the lozenges on a plate, and dry them in a warm oven.

GOOSEBERRY JAM.-Take some gooseberries that are not too ripe, pick them carefully, and lay them at the bottom of an earthenware pan, and cover them with sugar. Keep on doing this until the pan is almost filled, and then add a pint of water to every six pounds of gooseberries. Put the pan in a moderately heated oven until the sugar is converted into syrup, and the contents begin to boil. Then remove the preserved fruit, and put it while hot into small jars, which should be securely covered with several layers of white paper.

GOOSEBERRY JELLY.-Bruise a quantity of gooseberries and pass the pulp through a somewhat coarse cloth, and add three-quarters of their weight of lumpsugar. Boil the fruit with sugar into a jelly, so thick that when a little is dropped on a plate it will not adhere to it, and then strain it.

PARTRIDGE WITH CABBAGE.-Singe and truss two partridges, cover them with slices of bacon, and keep them in shape with string tied round them. Place them in a stewpan with slices of bacon, a polony sausage, and meat or game. Add also some carrots and a few onions in which cloves have been introduced, some bay-leaves, nutmeg, and pepper. Be very careful, if salt is added, not to put much, owing to the salt contained already in the bacon. Then blanch some cabbages, and having drained them, tie them round with twine, and put them in the stewpan with the partridges. Pour some stock broth over them, and let them stew over a slow fire. When the partridges are done, remove them from the vessel, and put them in a warm place by the fire. Also remove the cabbages as soon as they are done, strain the gravy in the pan, and boil it down to a proper consistence. Thicken it also, if required, with a few roasted chestnuts or a little flour. Then place the partridge in the middle of a dish, surround it with the cabbages, mixed with carrots, and slices of polony from which the skin has been removed, and pour the sauce over it.

RABBIT CHOPPED UP.-Remove the bones from a roasted rabbit, and after taking away the tendons, and similar portions, chop it small. Then put in a

stewpan a piece of butter, with the bones of the rabbit well bruised, some slice of veal cut in squares, some ham, or ham lard, cut up in the same manner, together with salt, pepper, and grated nutmeg. When sufficiently done, mix 2 spoonful of flour with the contents of the stewpan, and afterwards add some milk, and boil the whole for an hour, continually stirring the materials while on the fire. Then strain the liquid, and boil it down to the consistence of por ridge, taking care to stir it constantly to prevent its adhering to the sides of the vessel. When sufficiently boiled, add to it the pieces of rabbit previously chopped up.

ALMOND TART.-Roll out a sheet of good paste an inch thick, make it in the shape of a tart, and place on it some almonds, blanched and beaten into a paste, with an equal weight of sugar, and also some cream, grated nutmeg, and bread. crumbs. Bake the tart in an oven at a gentle heat, taking care not to close the door.

ANOTHER KIND OF ALMOND TART.-Cover a dish with some good paste, and lay on it half a pound of almonds beaten up with a little water, and mixed with a pint of cream, the yolks of some eggs, and half a pound of powdered loafsugar. Lay strips of paste across the top of the tart in diamond shape, and bake it in a moderately heated oven. Before sending it to table, place a piece

of candied citron or lemon-peel in each diamond-shaped space.

ALMOND JUMBLES.-Beat into a paste a pound of blanched almonds with water, and double that quantity of loaf-sugar and some white of eggs beaten into a froth. Put them in a pan over a moderate fire, stirring the mixture con. tinually until it becomes sufficiently stiff. Let it get cold, and then roll it into jumbles and lay them on plates covered with sugar and bake them in a cool oven.

ANOTHER WAY TO MAKE ALMOND JUMBLES.-Make a paste of two pounds of loaf-sugar and the same quantity of fine flour, with whites of eggs beaten up. Add to it two pounds of blanched almonds, a pound of butter, and a pint of cream. Roll the paste into jumbles and bake them.

ALMOND PRAWLINS.-Take equal parts of the best Jordan almonds and loafsugar. Put the sugar into a pan with a little water, and boil it into a syrup, then add the almonds, and continue to boil until they are candied, taking care to stir them continually until dry. Then empty them into a dish, and remove any loose pieces that may adhere to them. Afterwards put them back into the pan, and place the pan over a slow fire until the oil begins to exude from the almonds.

ALMOND CUSTARD.-Beat two pounds of blanched almonds into a paste with water, and mix them with two quarts of cream, the whites of twenty eggs, and one pound of loaf-sugar. Place the custard into moulds, and bake at a moderate heat.

ALMOND JELLY.-Put a sufficient quantity of gelatine into a quart of water to convert it into a jelly. Then make three-quarters of a pound of blanched

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