shepherd in his
pocket-book, and then dismissed the matter from his mind, and gave
himself up to enjoying his cruise.

A day or two later they put into Yarmouth, and the arrival of the French
yacht, L'Hirondelle, owner M. Leon de Thorens, was duly mentioned in the
shipping news of the daily papers. Yarmouth was not a place after Leon's
heart, and he would have left the next day, but John Smith had gone
ashore and had not returned, so their departure was delayed at first for
a few hours; but as Smith still did not appear, Leon began to get
anxious, and made inquiries in the town for him, but in vain. At last,
after delaying several days, it became evident the man had deserted, and
finally Leon set sail without him. His intention on leaving Brighton was
to cruise round the coast of Great Britain, visiting the principal
seaports on the way; but on finding Smith did not return, his suspicions
were awakened as to the safety of the child, and he determined to go
back at once to Brighton and see if the child had really been left with
the shepherd whose address Smith had given him.

But that night a dense fog came on, and a day or two later a paragraph
in the English papers announced a collision had taken place off Harwich
with an English trading vessel and the French yacht, L'Hirondelle, in
which the latter sunk at once with all hands, not a soul remaining to
tell the tale, but some life-belts and spars of wood which were picked
up afterwards led to the identification of the yacht, which was known to
have left Yarmouth the morning before the collision took place.

(_To be continued._)

DINNERS FOR TWO.

Many housekeepers complain of the difficulty of providing a change of
dishes where the family is small. Really, the number of things that may
be served for one or two people is very great, but the serving is
important. The writer has endeavoured in the following twenty-four
dinners only to give such dishes as with a little care and attention may
easily be cooked by a general servant with a rather limited knowledge of
cooking. They are also chosen with due regard to expenditure. There are
not any extravagant dishes, no stock meat is required for anything, nor
is any pastry included in any dinner.

In arranging dinners for a number it is easy to give the weights of the
different things that will be required, as there will probably be an
average of appetites, but this is not possible for one or two people;
for where