Time works many changes; but will it ever bring into our English markets the various and neatly arranged vegetables, the bouquets of salad, pleasant to the eye as to the taste, the neat little joints and divisions of meat, the temptingly prepared poultry and game, and the many kinds of appetizing comestibles, which are to be found in the markets of Paris? There a housekeeper may amuse herself by varying her dinners for every day, having an embarrassment of choice between countless delicacies. There the fillet of beef (the undercut of the sirloin) is already larded for the roast; the pigeons are boned and prepared for the _compôte_; the veal is cut in shape and beaten for the cutlets; the pigs'-feet are boned, stuffed, and truffled; slices of galantine are ready to be laid on a dish for luncheon; crayfish woo the _mayonnaise_; parsley and butter are waiting to be poured over potatoes _à la maître-d'hôtel_. There the spinach may be bought ready boiled and finely chopped, only needing to be warmed with its poached eggs; the sorrel is already picked over and cooked; the carrots are cleanly grown, and evenly selected, and sold with just the quantity of feathered green tops useful for a garnish. In fact, all is so contrived that the least possible refuse matter shall be brought into any house, so saving the labour that this entails. Nor does this trimming and spoke-shaving add to the price of the articles, as the surplus vegetable remains go into the ground at once, but little of what is uneatable being taken to the market at all; thus saving the cost of carriage, and paying for the little time expended in its removal; while in the case of meat, the purchaser finds it more profitable to cook only such parts as are entirely eatable, without letting time and fire be consumed in preparing what is always wasted. This is not a cookery-book, though when I think of how much we have to learn before we can make good use of our fine provisions, I feel tempted to branch off on this line; but the lady amateur will learn more by giving careful attention at the cooking-school than by reading many books. In London we can buy peas ready shelled, fowls ready trussed, fish prepared for the pot or pan, and sometimes our beans ready slit; but carrots must be scraped, greens washed, and turnips peeled, and apples also, though potatoes need not; tongues and hams may be bought boiled, and cakes ready baked. Still, with us much more food has to be prepared at home than in France, though we have this convenience--that the provisions are brought by the tradesmen to our doors, which is seldom the practice there. For general cooking, the gas tripod like that used at breakfast will not serve our turn, except on cold-collation days in the heat of summer, when cold lamb or salmon, salads and fruit, are more grateful than anything else.