Mr. Chorlton has given in previous pages the true mode of raising Salads, but our "Table" would not be complete without Sydney's Smith's receipt to dress them. His daughter quotes him, saying:

" But our forte in the culinary line is our salads; I pique myself on our salads. Saba always dresses them after my recipe. I have put it in verse. Taste it, and, if you like it, I will give it to you. I was not aware how much it had contributed to my reputation, till I met Lady-----, at Bowood, who begged to be introduced to me, saying she had so long wished to know me. I was of course highly flattered, till she added,' For, Mr. Smith, I have heard so much of your recipe for salads, that I was most anxious to obtain it from you/ Such, and so various are the sources of fame!

" To make this condiment, your poet begs

The pounded yellow of two hard-boil'd eggs;

Two boil'd potatoes, passed the kitchen sieve,

Smoothness and softness to the salad give.

Let onion atoms lurk within the bowl,

And, half-suspected, animate the whole.

Of mordant mustard add a single spoon,

Distrust the condiment that bites so soon ;

But deem it not, thou man of herbs, a fault,

To add a double quantity of salt.

And, lastly, o'er the flavored compound toss

A magic soupcon of anchovy sauce.

Oh, green and glorious! Oh, herbaceous treat 1

Twould tempt the dying anchovite to eat:

Back to the world he'd turn his fleeting soul

And plunge his fingers in the salad bowl 1

Serenely full, the epicure would say,

Fate cannot harm me, I have dined to-day".

The Fountains at the Crystal Palace, England, are nearly ready for exhibition. They comprise what are distinguished as the great cascades, and associated with which are the vast double series of circular jets, the centre plume of which will ascend to a height of two hundred and fifty feet Heretofore, the highest fountain in the world was at Chatsworth, but it rose only to the height of 180 feet.