and Household Book_ for 1512, p. 18, is
an order for an annual supply of 160 gallons of mustard.

Some opulent epicures mix it with sherry or Madeira wine, or distilled
or flavoured vinegar, instead of horseradish water.

The French flavour their mustard with Champaigne and other wines, or
with vinegar flavoured with capers, anchovies, tarragon, elder, basil,
burnet, garlic, eschalot, or celery, see No. 395 to No. 402: warming it
with Cayenne, or the various spices; sweet, savoury, fine herbs,
truffles, catchup, &c. &c., and seem to consider mustard merely as a
vehicle of flavours.

N.B. In Mons. Maille et Aclocque's catalogue of Parisian "_Bono Bons_,"
there is a list of twenty-eight differently flavoured mustards.

_Salt_,--(No. 371.)

Is ("_aliorum condimentorum condimentum_," as Plutarch calls it,) sauce
for sauce.

Common salt is more relishing than basket salt; it should be prepared
for the table by drying it in a Dutch oven before the fire; then put it
on a clean paper, and roll it with a rolling pin; if you pound it in a
mortar till it is quite fine, it will look as well as basket salt.
Malden salt is still more _piquante_.

*.* Select for table-use the lumps of salt.

_Obs._ Your salt-box must have a close cover, and be kept in a dry
place.

_Salad mixture._--(No. 372. See also Nos. 138* and 453.)

Endeavour to have your salad herbs as fresh as possible; if you suspect
they are not "morning gathered," they will be much refreshed by lying an
hour or two in spring-water; then carefully wash and pick them, and trim
off all the worm-eaten, slimy, cankered, dry leaves; and, after washing,
let them remain a while in the colander to drain: lastly, swing them
gently in a clean napkin: when properly picked and cut, arrange them in
the salad dish, mix the sauce in a soup plate, and put it into an
ingredient bottle,[260-*] or pour it down the side of the salad dish,
and don't stir it up till the mouths are ready for it.

If the herbs be young, fresh gathered, trimmed neatly, and drained dry,
and the sauce-maker ponders patiently over the following directions, he
cannot fail obtaining the fame of being a very accomplished
salad-dresser.

Boil a couple of eggs for twelve minutes, and put them in a basin of
cold water for a few minutes; the yelks must be quite cold and hard, or
they will not incorporate with the ingredients. Rub them through a
sieve with a wooden spoon, and mix them with a table-spoonful o