For the highest expression of the potato-salad--and the cucumber-salad should be equally included--we must go to the Germans, masters of sausage-and cake-making and everything appertaining to "Compots." However one may regard the Pumpernickel and the Maitrank, the specialties just enumerated must challenge our respect and admiration. Potato-salad is particularly appropriate with beer; and it is, therefore, natural that the home of Münchner and Nürnberger should excel in its preparation. In making a potato-salad, the Teuton for once forgets the caraway seed and substitutes the onion. In all the restaurants, Wirthschafts, and beer-gardens where the hungry and the thirsty throng, great bowls of it, dusted with the fresh greens of finely minced herbs, always stand ready for immediate use. It is served separately and employed with many other dishes--a chain of russet sausages may surround it, or it may inclose a mound of cheese, ham, or caviare. In some form it is ever present. Like Montgomery's daisy,-- "It smiles upon the lap of May, To sultry August spreads its charm, Lights pale October on his way, And twines December's arm." To attain the best results, young potatoes of a firm kind, with no tendency to mealiness, known as "salad-potatoes," are chosen, boiled in salt water, allowed to cool, and then sliced and seasoned while they are fresh. Potato-salad may be combined with numerous esculents; and of its complementary adjuncts, none blend better with it than corn-salad and watercress.