He will be familiar, as a sportsman, with game; and will have contemplated the masterpieces of Weenix, Sneyders, and Hondius to impart additional colour in his references to the wild furred and feathered tribes. And to the further embellishment of his text, he will also have studied the other great pictures of still-life of the old Dutch and Flemish schools,--the fowls of Hondecoeter; the fruits of Utrecht and De Heem; the fishes of Seghers; the flower-laden tables of Van Huysum and Jan Fyt; the kitchen-pieces beloved by Metzu and Zorg; the eating-bouts of Brockenburg; the gay _Kermesse_ and merrymakings of Brouwer, Teniers, and Ostade. Nor will his knowledge of the products of the vegetable world, apart from those employed for food alone,--the spices and condiments that make or mar a dish, that aid or harm digestion,--be less carefully set forth upon his golden page. The volumes will be small, so they may be unburdensome to peruse, as inviting in their letterpress as the daintiest of Elzevirs. In fine, a combination of the qualities of the scholar, the master-cook, the painter, the gastronomer, the sportsman, and the pantologist, assisted by the skill of the bookmaker and etcher, will be required to compose the cook-book par excellence. In the interval, while it yet slumbers upon the shelves of dreamland, one must remain satisfied as nearly as may be with the manuals that are already accessible; and, like the wind in the trees, draw a note here and a chord there from the existing strings of the harp of Good Cheer. [Illustration] BIBLIOGRAPHY A few among English, American, and French works, both ancient and modern, that relate to gastronomy and cookery are presented herewith. As may be perceived at a glance, the list is not intended to be comprehensive, so multitudinous are the monographs relating to the subject, but a mere index or signboard pointing to the nature of the vast and varied literature, both good, bad, and indifferent, that the topic has inspired. Works relating strictly to wines and alcoholic beverages have not been included, as these, though intimately connected with the table, belong more properly to a volume on the cellar itself. It will be observed that works by women predominate in the English language, whereas, in French, masculinity for the greater part has superintended the larder and the saucepans and elaborated the literature of the art. The scholar who is especially interested in the bibliography of gastronomy may be referred to the valuable work of M. Georges Vicaire as the most comprehensive on the theme, particularly so far as foreign contributions to epulary literature are concerned. Evelyn (John). ACETARIA: A DISCOURSE OF SALLETS, 1706. (8vo.) THE AMERICAN SALAD-BOOK. By Maximilian De Loup. Second Edition. New York: McClure, Phillips & Co., 1900. (8vo.) pp. 144.