Viennese bread is celebrated. It may interest you to know something about it. The excellence of the bread is attributed in Vienna to three reasons - the oven, the men and the yeast. I think another may be added, and that is the dry climate. An ounce of yeast (three decagrammes) and as much salt is taken for every gallon of milk used for the dough. The yeast is a Viennese specialty, known as the "St. Marxner Press-heffe," and its composition is a secret It keeps two days in summer and a little longer in winter. The ovens are heated by wood fires lighted inside them during four hours; the ashes are then raked out and the oven is carefully wiped with wisps of damp straw. On the vapor thus generated, as well as that produced by the baking of the dough, lies the whole art of the browning and the success of the "semmel."

"Yes," said Chef Ranhoffer, of Delmonico's, "we have a great demand for quail. We sold one hundred a day and more before the season ended. We could have given Mr. Walcott a quail cooked differently every day in his match, thus agreeably relieving the monotony of his feat. A person would hardly believe this statement, but quail can be cooked in thirty-four different ways, at a cost to the eater of from seventy-five cents to two dollars for a single bird. We make them into soups, pies, stews and salmis, and add all kinds of sauces. In France a delicious way of cooking them is to wrap them with leaves and a piece of lard, bathe them in wine, and pour tomato sauce over them after they are cooked. Sometimes they are cooked with bay leaves, or they are treated in Spanish fashion and cooked with rice dressing. They can be stuffed like a regular fowl and treated with sauces until they are a luxury to the palate, and the diner will crave for a repetition."