Balm, Dandelion, Nettle Tops, Sage, Spinage Tops, and Tarragon, are sometimes used. Besides these, the French use many other articles as Salads, most of which being warm, exhilarating, and antiscorbutic, contribute greatly to their health and cheerfulness; viz. Balm, Pennyroyal Tops, Dandelion, Sage, Tarragon, Spinage Tops, Nettle Tops. Salad herbs should be used fresh from the gardens; but if grown stale, they must be refreshed in cold water. They must be carefully picked, and washed clean, and then shaken in a clean cloth to dry. The ingredients generally used in mixing Salads are eggs boiled hard, and rubbed fine, oil, vinegar, mustard, pepper, and salt. The adulteration of articles of provision is now so common, that the Cook will do well to be guarded against such impositions, by dealing with respectable tradesmen only.—The articles most frequently adulterated are bread, tea, brown sugars, coffee, mustard, pepper, and all other things that are to pass through the mill. The Cook should take care to be amply provided with proper instruments, and kitchen utensils of all kinds, without which she can do nothing as it ought to be done. It will be necessary to have graduated glass measures, such as the apothecaries use, divided into tea-spoonsful and table-spoonsful,[14] and also graduated on their sides, according to the following figures, in order to measure quantities of fluids with accuracy. [Illustration: No. 1. represents a glass, calculated to measure any quantity from two drachms to eight ounces. No. 2. From one drachm to two ounces. No. 3. From half a drachm to one ounce. Note.—Sixty drops or minims make one drachm.] Scales and weights should also be kept at hand, not only for weighing heavy articles, such as butcher’s-meat, grocery, &c. but also such as will weigh small quantities with accuracy. (_See the Appendix._) _Before breakfast_, or as soon as possible _after_, the Cook having seen that her assistants in the kitchen are getting forward all things preparatory to the principal dinner, and having also given the kitchen-maid directions for the servants’ dinner, her attention will next be directed to _The Larder._ The situation of the Larder should be dry, airy, and shady; it should be well ventilated, and kept perfectly clean, cool, and free from smells of all kinds. The freezing point, or about 32° of Farenheit’s Thermometer, is the most perfect temperature of the atmosphere for preserving animal food. Moist and close weather is very bad for keeping meat, poultry, &c. A southerly wind is also unfavourable;—and lightning will quickly destroy it. MEAT. A large SAFE, pierced with holes on every side, to be hung up in an airy situation, would be a very valuable appendage to every Larder. _Management of_ BUTCHER’S MEAT, &c. _before it is dressed._