Since making this foregoing suggestion I find this point similarly touched by the man who dissertated on roast pig. “It is a desideratum,” says Lamb, “in works that treat de re culinaria, that we have no rationale of sauces, or theory of mixed flavours: as to show why cabbage is reprehensible with roast beef, laudable with bacon; why the haunch of mutton seeks the alliance of currant jelly, the shoulder civilly declineth it; why loin of veal (a pretty problem), being itself unctious, seeketh the adventitious lubricity of melted butter--and why the same part in pork, not more oleaginous, abhorreth from it; why the French bean sympathizes with the flesh of deer; why salt fish points to parsnips.... We are as yet but in the empirical stage of cookery. We feed ignorantly, and want to be able to give a reason of the relish that is in us.” In speaking of modern household books one cannot have done without adding still one word more about the use of the word “servant” as these books seem to speak of it. Owing to an attempted Europeanizing of our ideas, and also to the fact that many of our domestics are of foreign birth and habits of thought--or of the lowly, velvet-voiced, unassertive suavity of the most loyal negro--the term has gradually crept to a quasi acceptance in this country. It is a word not infrequently obnoxious to Americans--employers--of the old stock, and trained in the spirit which wrote the Declaration of Independence and fought its sequent War. “From the time of the Revolution,” says Miss Salmon in her “Domestic Service,” “until about 1850 the word ‘servant’ does not seem to have been generally applied in either section [north or south] to white persons of American birth.”