Scald the vinegar; pour boiling hot over the horseradish. Steep a week, strain and bottle.

SALADS.

“The dressing of the salad should be saturated with oil, and seasoned with pepper and salt before the vinegar is added. It results from this process that there never can be too much vinegar; for, from the specific gravity of the vinegar compared with oil, what is more than useful will fall to the bottom of the bowl. The salt should not be dissolved in the vinegar, but in the oil, by which means it is more equally distributed throughout the salad.”—Chaptal, a French chemist.

The Spanish proverb says, “that to make a perfect salad, there should be a miser for oil, a spendthrift for vinegar, a wise man for salt, and a madcap to stir the ingredients up and mix them well together.”

Sydney Smith’s Receipt for Salad Dressing.

Two boiled potatoes, strained through a kitchen sieve,

Softness and smoothness to the salad give;

Of mordant mustard take a single spoon—

Distrust the condiment that bites too soon;