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HORSES, to Water. — Water is as necessary to a horse as food, and horses are found to thrive better by having water ad libitum than by being stinted. The best way is to have the manger divided, so that corn may be in one half and the water in the other ; by this plan the horse takes the water as he wants it, and not when it is offered to him. The plan of having clean water in the manger has been tried by a great number of the London merchants, and found to answer admirably. HORSERADISH SAUCE.— Grate very small a stick of horseradish ; then with two tablespoonfuls of it, mix a little salt, and four tablespoonfuls of cream ; stir briskly, and add gradually a wineglassful of vinegar, and sherry wine. Excellent with cold roast beef. Another. — Grate horseradish into a basin, then add three tablespoonfuls of cream, a teaspoonful of mustard, and a little salt. Mix well with half a cupful of vinegar, to which has been put a little melted butter, a little gravy, and some mushroom, or walnut ketchup. Season with clove, black, or cayenne pepper. HORSERADISH VINEGAR. — To 3 ozs. of scraped horseradish, put a quart of best vinegar, 1 oz. of minced shalot, and 1 dr. of cayenne. Let it stand a week. HOSIER BISCUIT.-One pint of new milk. Stir in a teaspoonful of salt, and flour, until it becomes a stiff batter ; add two tablespoonfuls of yeast ; let it rise in a warm place as much as it will. Then stir in a teaspoonful of bicarbonate of potass dissolved in hot water ; beat up three eggs ; stir them, and flour with the batter till it becomes thick dough ; let it rise ; knead again ; cut for biscuits ; bake in a quick oven. HOTCH-POTCH.— Stew peas, lettuce, and onions in a little water with a beef or ham bone. While these are doing, fry mutton or lamb steaks brown ; forty minutes before dinner put the steaks into a stew-pan, and the vegetables over them ; stew, and serve in a tureen. — A knuckle of veal and a scrag of mutton, stewed with vegetables, as above, will make a nice hotch-potch. HOTCH-POTCH, of Different Kinds. — Take a brisket of beef, or mutton steaks or pigeons, rabbits cut in HOT HYD quarters, or veal, or poultry ; boll long over a slow fire In a little liquid, with onions, carrots, parsnips, turnips, celery, parsley, shalots, spices, a laurel leaf, thyme, sausages and thin broth or water. When done, drain; Fowl may be done in the same way, pickled pork, a little ham, &c. Pigeons also with bacon, broth, a little butter, nutmeg, ginger, a little lemon, &c. HOT WATER PIPES, to Stop Leakage in. — Iron borings and filings, mix them with vinegar and a little sulphuric acid; let the mixture stand till it becomes a paste ; with this fill up the cracks, where the leakage is ; and if the pipe has been previously dried, and is kept dry till the paste hardens, it will effectually stop the leakage, and will last a long time. HOUSELEEK.— It is used as a cooling application to sores, ulcers, &c. The juice mixed with cream is good for inflammation of the eyes, and erysipelas. Taken inwardly it is good for fevers, cooling them down wonderfully. First give a purgative to cleanse the stomach and bowels ; then bruise the housclcch ; adding to the juice its weight in fine sugar to form a syrup. A tablespoonful every two hours. Drink balm or catnep tea. This receipt is worth gold. See Robinson's Family Herbal.