POETRY.

Globe, Volume XXIV, Issue 2454, 16 February 1882, Page 4

POETRY.

IN THE WILD WEST.

Under the forest, of its snows unladen, And kissing back the nervous kiss of spring, I sit and dream of courtly knight and maiden, And old-world pomp encompassing a King,

Out of her wintry sleep the earth is waking, And birds and flowers carol her reveille ; O’er East and West the common promise breaking, Breathes the first whisper of their holiday.

Without the mighty forms of things primceval Stand all untenanted of Custom’s robes ; Within, my mind shapes pictures mediceval, With pencil fashioned forth in other globes. Tho rugged miners share my board and pillow, And by the camp fire sing their lawless song; But at a bound my thought o’errides the billow, And breasts the strong surf by a flight as strong. What do I here, among the wavering grasses. Which never learned to trim their graces wild t While by my side Nature’s rude army passes, Another world still claims me for her child. In vain I ply tho axe in pass or clearing; In vain I fill me with the unfettered air ; Still to my eyes are other scenes appearing. Still my heart hearkens to the low < oioe of Care.

Among our ranks no woman comes to barm ns, And sow ns discord for our hands to reap ; Ho wiles and jars allure ns or alarm us. Or wanton with the mighty arm of Bleep.

Yet here, for me, though heart and will are master, As strong as iron and as calm as Death, The will will waver and the heart beat faster, Touched by the memory of a woman’s breath.

Why are ye here, rude fellows of my labor, Thus outlawed from the bounds of woman’s reign Bead I, beneath the swart nues of my neighbor, i Another story of another pain ? \ She said she loved me—and one day she loft me, Without a warning, and without a word ; Of past and future at a blow bereft me ; The cause unspoken, and the plea unheard. Behind me honor, and high hopes before me— A life of earnest and a name of worth ; Her glamor shed the bright delusion o’er me ; Her presence kept the promise of my birth. Then fell the blow, and past and future shivered, Just at a fairy finger’s heartless touch; And from the bondage of a lie delivered. I laughed that I had treated overmuch. Laughed 1 and the echo of that hollow laughter Bings in my heart with one eternal knell; And the slow years which tolled their burden after. With all the burden cannot crush the spell. Pines of the Sierras, spread your mantles round me And hide mo from the past, untrodden West 1 Oh I that the free lands and free souls which bound me Ootid break the fetters of my prisoned breast! In vain, in vain 1 Not the dividing ocean, With all its storms, one memory can drown; While the vexed phantom of a lost devotion Still in the tortured bosom dies not down. Up, and to work! The western spring invites me, And freedom calls me forth among the free ; But no! Nor work nor freedom here delights me, The Eastern bondage falls again on mo. THE HOME. Otbtbbb. —Put from four to six oysters before each guest on a plate, with a lemon quartered, and with the upper shell replaced over each oyster. Serve thin slices of brown bread and butter and cayenne with them. Solbs in Casks.—Take two parts finely minced mushrooms, one part shallots and

parsley in equal proportions, also finely minced; toss them in plenty of butter for a few minutes, adding pepper and salt to taste, and put the mixture aside. When cold spread a thin layer of it on each fillet, roll them up, and cook them between two buttered plates in the oven. Have ready some paper cases, place one rolled fillet in each, then fill up the case with white sauce, and place a button mushroom on the top of each, and keep quite hot till time of serving. Sauce. —Take two parts of butter and one of fljur, mix the two thoroughly in a saucepan on the fire, add enough veal stock to get the sauce of a proper consistency, add a few button musbrobms ; let the sauce boil for ten minutes ; stir in, off the fire, the yolks of two eggs beaten up with the juice of half a lemon. Stewed Bed Mullet (Aux Olives). — Make a paste in a basin with breadcrumbs soaked in milk and squeezed dry, butter, minced parsley, pepper, salt, and spices to taste ; add a yolk of an egg to it, and when it is worked quite smooth, stuff the mullet with it, and put them to cook in the oven in a tin, with plenty of olive oil, and pepper and salt to taste. Fry some shallots in oil till they are a good color, stir in a little flour and as much well flavored stock as yon want sauce; add spices, pepper, and salt to taste ; then strain it and add a quantity of Spanish olives previously stoned and parboiled. Lot them simmer in the sauce for a short time ; then serve with the mullets.

Sweetbreads Larded —Trim a oonplo of sweetbreads, soak them half an-hour in tepid water, then parboil them for a few minutes, and lay them in cold water; when quite cold take them out, dry them, and lard them thickly with fine strips of bacon. Put a slice of fat bacon in a stewpan with some onions, carrots, a bunch of sweet herbs, pepper, calt, and spices to taste, and a small quantity of rich stock ; lay tho sweetbreads on this, and let them gently stew till quite done, basting the top occasionally with the liquor. When cooked strain the liquor, skim off superfluous fat, reduce it almost to a glaze, brown the larded side of the sweetbreads with a salamander, and serve with the sauce over them.

Grenadine or Beer with Vegetables (a la Macedoine). —Out some rump steak in slices a little more than half an inch thick, trim them all to the same size in the shape of cutlets, and lard them thickly on one side with fine lardoons of bacon fat. Lay them out, the larded side uppermost, into a flat pan, and put into it as much highly flavored rich stock or gravy as will come up to the grenadine without covering them. Cover the pan, and place it in the oven to braise gently for an hour. Then remove the cover, baste the grenadine with the gravy, and let them remain uncovered in the oven till the larding has taken color 5 they are then ready. Take equal quantities of carrots and turnips ont into the shape of olives, also equal quantities of tinned peas, of haricot beans, of asparagus (tinned), and of small sprigs of brocoli. Boil all these vegetables in salted water, then melt a piece of butter in a saucepan, add a tablespoonful of flour, stir in sufficient milk to make a sauce, add pepper, salt, and a little grated nutmeg. Put all the vegetables into this sauce, of which there should be just enough to make them hold together 5 toss them gently in it to make them quite hot. Lay them in the middle of a dish, round them dispose the grenadins in a circle, and, having removed tho superflous fat from their gravy, pour this round tha grenadine, and serve. A Hioa Way or Cooking Cold Meats. —Chop the meat fine j season with salt, pepper, a little onion or else tomato catsup. Fill a tin bread pan two-thirds full; cover it over with mashed potato, which has been salted and has milk in it; lay bits of butter over the top and set it into a Dutch or stove oven for fifteen or twenty minutes. Strawberry Cordial. —Squeeze through a linen bag a sufficient quantity of ripe strawberries. To each quart of tho juice allow a half-pound of powdered sugar and a pint of white brandy. Put this liquid into a glass jar or dem'john, and let it stand a fortnight. Then filter it through a sieve, to the bottom of which a piece of fine muslin or blotting paper has been fastened, and afterwards bottle it.