This incomparable auxiliary to the cook we have several times made mention of in the course of our work. The following1 sketch will enable any one to fit up an assortment of flavouring materials according to their own fancy and palate, and, we presume, will furnish sufficient variety for the thorough-bred gourmand, and consists of a mahogany "sauce box," with four eight ounce bottles, sixteen four ounce bottles, and eight two ounce bottles, containing the following ingredients.

1 Pickles.

2 Brandy.

3 Curacao.

4 Syrup.

5 Salad sauce, 452, and 453.

6 Pudding catsup, 446

7 Double relish.

8 Walnut pickle.

9 Mushroom catsup,

10 Vinegar.

11 Oil.

12 Mustard. 13 Salt.

14 Curry powder, 455.

15 Soy, 436.

16 Lemon juice.

17 Cavice. 18 Pepper. 19 Cayenne.

20 Soup-herb powder, 459.

21 Ragout powder, 457.

22 Pea powder, 458.

23 Zest, 255.

24 Essence of celery, 409.

25 Sweet herbs, 419.

26 Lemon-peel, 408.

27 Eshallot, 402. 28 Powdered mint.

In a drawer under, Half a dozen one ounce bottles. Weights and scales. Measures. Corkscrew. Nutmeg grater. Table and teaspoon. Knife and fork, and Small mortar.