This tree bears a fruit similar in shape to the acorn, but smaller. It has neither smell nor taste; but, boiled in water, yields an oil which, on becoming cold, is as hard as tallow: it is used as an ointment, and also to burn. The outside of the root of this tree yields camphor and oil of camphor.

Cassia is also a bark of a similar kind of tree to the cinnamon; the laurus cassia. It does not contain so much flavor as cinnamon; but the aromatic qualities are very similar. Its oil is often sold for that of cinnamon.

Cassia Buds are the pods of the seed of the cinnamon tree. They contain an oil equal in flavor and pungency to the cinnamon. They are not often used in cookery, their value not being generally known.

Mustard is the powder of the seed of the plant, the sinapis nigra. It grows wild in many places, and can be cultivate ed in almost any soil. It is of a strong, pungent nature, and is difficult to concentrate. It should be mixed with cold water and salt. It derives its name from the French moutarde, who derive it from the Latin of multum ardet, which became corrupted into moult arde. In France they prepare it in a variety of ways. Mustard is a condiment easily adulterated; and particular care should be used in its selection.

Onions, a bulbous root, so much used in cookery, is a native of this country. By some it is eaten in the raw state; and if partaken of freely, its effects pervade the whole system, and the person who uses them may be known at some distance, from the peculiar odor which belongs to the root. Its moderate use is wholesome. It is also good against many diseases of the skin; but should never be eaten too freely by weak stomachs. There are several sorts. The common, called the allium cepa; the Garlic, allium stavium; the Shalot, allium ascalonicum; the Leek, the allium por-rum; the Rocambole, the allium scordo-prasum; the Chive, the allium choeno-prasum. The manner of using them is described briefly in the various receipts. Onions have been used in cookery from a very early period; and in Spain and Portugal form the principal food of the lower classes - being, from the nature of the climate, much milder than in this country.

The next articles among the condiments are the herbs; among these, Marjoram is that most in use; it is an herb which contains a large quantity of what may be called essential oil, which is extracted in cooking, and imparts its flavor to the viands in which it may be used. There are several kinds of marjoram in use, but that known as the pot marjoram, origanum onites, when well cultivated, is the best for general use; there is the sweet marjoram, origanum marjorana; the winter sweet marjoram, origanum heracloticum; and the common marjoram, origanum vulgare. The essence of this herb may be used in cookery; the more common plan is to dry it for use, but it should be used fresh when it can be procured.

Savoey

There are two kinds, the winter and summer; the latter contains the most flavor - it can be easily dried and bottled for keeping.

Basil is also an herb in great use; it grows to great perfection if well cultivated. Its aromatic smell is very similar to cloves: there are two kinds, the sweet basil, ocymum basilicum; and the least basil, ocymum minimum. The first has the best flavor and smell.

Thyme

There are two, the lemon, thymus citriodorus, and the common thyme, thymus vulgaris; the first is the best to use in all dishes wherever this herb is required.

Pennyroyal is not much in use in cookery, but can be used where mint cannot be had.

Mint - Spearmint or common mint is that most in use; it should never be used in large quantities. Some of it infused in vinegar, and the vinegar afterwards used with a salad, gives a fine flavor and a novelty to that dish, and it is used in vinegar with lamb.

Sage is an important herb, and by many considered an agreeable condiment; there are several kinds; that whose leaves have a purple tinge is considered best for culinary use.

Parsley, although at present so prominent in use in our kitchens, was unknown to our forefathers; it is only within a century that it has become so general: it was introduced into England from Italy. There are three varieties, the common or plain-leaved, the curled or double-leaved, and the broad-leaved; the curled is the best-looking, but has not so much flavor as the common; the broad-leaved is used for its root, which is excellent cut up thinly in soup. etc. It may be obtained all the year. To keep it well, it should be dried and cut up, and placed in well corked bottles, but should only be used when fresh cannot be procured.

Tarragon is not so much used as it ought to be; if used more in soup, instead of the stronger herbs, it would be liked; but great care must be observed, as its aromatic qualities are quickly dissipated by heat. It is a native of the north of Europe, and known in botany as the artemisia dracuniulus.

Clary is a plant of the sage kind; its leaves are sometimes used to flavor soups, and it is liked by a few.

Fennel may be used often with advantage; it is, however, rarely used but with fish.

Celery, now grown to such perfection, is the cultivated wild plant known as smallage. Celery is a great deal used in cookery, but it should not be subjected to too long boiling; if its flavor is required, and no root to be obtained, the seed of the smallage can be used instead. It is generally supposed that the roots and leaves of smallage are poisonous; we would not recommend them to be used, as the seed can always be obtained, and the flavor is finer. The salts of celery is a modern improvement, and a great addition to our culinary condi--ments.

Borage is not much used in cookery; its flavor is slightly bitter, and it is sometimes used to flavor ale, cider, etc, for a summer drink.

Horse-Radish is the root of a plant; the aroma which it contains is quickly dissipated by heat - it is therefore used in a raw state by being grated; an essence may be obtained by infusion with spirits of wine, which, added to mustard after it is made, gives it an agreeable flavor.