Cold meat is a very good food in its way, but like all meat it is a strong food, that is, it is readily digested and furnishes a very large amount of nourishment. If you make a meal entirely of beef, you will not suffer from indigestion, because beef is very digestible, but you will eat too much, you will throw too much nourishment into the blood, and you will give your organs, especially the liver and kidneys, great trouble to dispose of the superfluous nourishment. Although a cold joint of beef seems so much less rich and strong than the same joint hot, it is really very much the same in the amount of nourishment that it contains. People very rarely serve hot meat without vegetables and surroundings, but it is the fashion to serve cold meat by itself, with nothing but bread, and most persons eat very little bread indeed with their meals. Meat should never be served alone. Vegetables of some sort must be served with both hot and cold meat, and far more vegetable and less meat than is usually served should be your aim. Salad is of course a vegetable or vegetables, and if properly prepared and selected, it is not at all a bad form of food. We do not suppose many of you know much of the mysteries of agriculture, for if you did, such a thing as an unwashed salad would never appear upon your tables. Salads are not washed half enough, and an unwashed salad is a most dangerous article of food. All vegetables are best when rapidly grown, and to grow vegetables rapidly it is necessary to supply them with strong manures. You must thoroughly wash and dry any vegetables that you eat raw, for, excluding such harmless creatures as slugs and caterpillars, they may contain germs of disease. Typhoid fever is frequently caused by eating unwashed salads, especially watercress. This is a far more common method of getting typhoid than is eating infected oysters. Another disease almost invariably due to eating infected vegetables is hydatid disease, a somewhat uncommon affection in England, but one of the most formidable plagues in Iceland and Australia. There are few salads which are not difficult to digest. Corn salad, French lettuce, endive, beetroot, and watercresses, are the least indigestible, then come in order, Cos lettuce, chicory, mustard and cress, cucumber, and radishes. Spring onions usually agree with most persons, but some people cannot stand onions in any form. Onions always produce the peculiar and decidedly unpleasant odour of the breath, and not, as is usually supposed, only in those who cannot digest them. For the smell is due to the excretion of the volatile oil of onions by the breath. Two excellent salads are potato salad and cold vegetable salad. This morning we read a recipe for the latter in one of the back numbers of this paper, and it struck us as being a particularly inviting and desirable addition to a dinner of cold meat.