From the Mercantile Journal. RECEIPT FOR MAKING CAKES.
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vERSIFIED BY 6. A. A. 'aa fthere's lady in this learned land, !" Upon her tea-bOand wishes something grand

 Let her take this advice Here is a cake, whose flavor, past dlspute- The most fastidious palate needs must sulti

 Try it-'tis very nice. Two pounds of four from freshly gathered wheat, One half pound of butter that IS sweet.

 White sugar of the same weight A pint of milk, three eggs iltffe yeast Such as is fresh, 'tis said, IS always best

 A relish to create. Part of the four and milk and yeast mix well. And let it stand till 1t doth plainly tell

 'Tis as the other-light; The butter then, the eggs and sugar sur Together nicely-as you would prefer

 Pound cake on bridal night. This last along with balance of your four, To the first mixture you should gently pour,

 And let them once more stand, That the grand compound may become so light. The merest glance assures you It is right,

 Then put it in the pan. To rise your cakes fit for courtier's table, Requires, Ijudge, as near as am able

 Five hours or thereabout: Then you will have, or I'm no judge, l ween- As wholesome comfts as were ever seen,

 For levee or for rout. ..,s P. S. A lady at my elbow hints, That as Q stitch improves rent m chlntzs

 Salt makes the dough less tough. Use it or not deem it little matter, Since capes like capons, never need be better,

 When they are good enough