How different is the onion! It adds nothing to the amount, and contributes nothing to the sight, yet it permeates the whole; not, however, as an actual presence, but rather as a reflection, a shadow, or a suspicion. Like the sunset-red, it tinges everything it falls upon, and everywhere reveals new beauties. It is the master-mind in the mixed assembly, allowing each voice to be heard, but guiding the many utterances to one symmetrical result. It keeps a strong restraint upon itself, helping out, with a judicious hint only, those who need it, and never interfering with neighbours that can assert their own individuality. I speak, of course, of the onion as it appears in the civilized salad, and not the outrageous vegetable that the Prophet condemned and Italy cannot do without. Some pretend to have a prejudice against the onion, but as an American humourist--Dudley Warner--says, "There is rather a cowardice in regard to it. I doubt not all men and women love the onion, but few confess it." In simplicity lies perfection. The endive and beetroot, fresh bean, and potato, radish and mustard and cress, asparagus and celery, cabbage-hearts and parsley, tomato and cucumber, green peppers and capers, and all the other ingredients that in this salad or in that find a place are, no doubt, well enough in their way; but the greatest men of modern times have agreed in saying that, given three vegetables and a master-mind, a perfect salad may be the result. But for the making there requires to be present a miser to dole out the vinegar, a spendthrift to sluice on the oil, a sage to apportion the salt, and a maniac to stir. The household that can produce these four, and has at command a firm, stout-hearted lettuce, three delicate spring onions, and a handful of cress, need ask help from none and envy none; for in the consumption of the salad thus ambrosially resulting, all earth's cares may be for the while forgotten, and the consumer snap his fingers at the stocks, whether they go up or down. There is no need to go beyond these frugal ingredients. In Europe it is true men range hazardously far afield for their green meat. They tell us, for instance, of the fearful joy to be snatched from nettle-tops, but it is not many who care thus to rob the hairy caterpillar of his natural food; nor in eating the hawthorn buds, where the sparrows have been before us, is there such prospect of satisfaction as to make us hurry to the hedges. The dandelion, too, we are told, is a wholesome herb, and so is wild sorrel; but who among us can find the time to go wandering about the country grazing with the cattle, and playing Nebuchadnezzar among the green stuff? In the Orient the native is never at a loss for salad, for he grabs the weeds at a venture, and devours them complacently, relying upon fate to work them all up to a good end; and the Chinaman, so long as he can only boil it first, turns everything that grows into a vegetable for the table.