Salad, in general, signifies a, dish of raw or fresh esculent herbs, which are usually seasoned with salt, vinegar, oil, and mustard; to these condiments are sometimes added hard-boiled eggs, sugar, pepper, and other spices.
The vegetables constituting the principal part of British salads, are lettuces, endive, cresses, celery, radishes, etc. respecting the culture and properties of which, the reader will find an account in the progress of this work. To these may beadded, purslane, corn-salad, chervil, spinach, and other plants, which are known under the name of small herbs, and should always be cut, while in the seed-leaf.
Salads are very wholesome, and contribute to purify the blood, as well as promote digestion, provided they be eaten without oil. hence they are, or ought to be, prepared tor the table together with ail kinds of roasted meat; and, if they to be frozen, or frost-bitten, during severe winters, they should be immersed in spring water for two or three hours, previously to being used; by which expedient their fresh taste and colour will be completely recovered.