injurious.

RECEIPT 2.--Some of the varieties of the squash are nutritious and
wholesome, especially when boiled. Its use in pies and puddings is also
well known.

RECEIPT 3.--A few varieties of the pumpkin, especially the sweet
pumpkin, are proper for the table. Made into plain sauce, they are
highly valued by most, but they are best known as ingredients of pies
and puddings. A few eat them when merely baked.

RECEIPT 4.--The tomato is fashionable, but a sour apple, if equal pains
were taken with it, and it were equally fashionable, might be equally
useful. It adds, however, to nature's vast variety!

RECEIPT 5.--Watermelons, coming as they do at the end of the hot season,
when eaten with bread, are happily adapted (as most other ripe fruits
are, when eaten in the same way, and at their own proper season) to
prevent disease, and promote health and happiness.

RECEIPT 6.--Muskmelons are richer than watermelons, but not more
wholesome. Of the canteloupe I know but little.

RECEIPT 7.--The cucumber. Taken at the moment when ripe--neither green
nor acid--the cucumber is almost, but not quite as valuable as the
melon. It should be eaten in the same way, rejecting the rind. The
Orientals of modern days sometimes boil them, but in former times they
ate them uncooked, though always ripe. Unripe cucumbers are a _modern_
dish, and will erelong go out of fashion.

RECEIPT 8.--Onions have medicinal properties, but this should be no
recommendation to healthy people. Raw, they are unwholesome; boiled,
they are better; fried, they are positively pernicious.

RECEIPT 9.--Nuts are said to be adapted to man in a state of nature; but
I write for those who are in an artificial state, not a natural state.
Of the chestnut I have spoken elsewhere. The hazelnut is next best, then
perhaps the peanut and the beechnut. The butternut, and walnut or
hickory-nut, are too oily. Nor do I see how they can be improved by
cookery.

RECEIPT 10.--Cabbage, properly boiled, and without condiments, is
tolerable, but rather stringy, and of course rather indigestible.

RECEIPT 11.--Greens and salads are stringy and indigestible. Besides,
they are much used, as condiments are, to excite or provoke an
appetite--a thing usually wrong. A feeble appetite, say at the opening
of the spring, however common, is a great blessing. If let alone, nature
will erelong set to rights those things, which have gone wrong perhaps
all winter; and then appetite will re