The jigot […] is the handsomest and most valuable part of the carcass, and on that account fetches the highest price. It is either a roasting or a boiling piece. Of Black-faced mutton it makes a fine roast, and the piece of fat in it called the Pope's eye, is considered a delicate morceau by epicures. A jigot of Leicester, Cheviot, or Southdown mutton makesa beautiful boiled leg of mutton, which is prized the more the fatter it is, as this part of the carcass is never overloaded with fat.

Is whispering nothing? Is leaning cheek to cheek? is meeting noses? Kissing with inside lip? stopping the career Of laughing with a sigh?—a note infallible Of breaking honesty—horsing foot on foot? Skulking in corners? wishing clocks more swift?

He [Jesus] is the thearchic Intelligence.

And we had to buy an extra silo to take care of the splendidity of ensilage corn this year!