too, it is quite evident that the instructions have never been actually followed by the compilers of these works themselves, or they would signally fail if they attempted to follow their own advice.  Furthermore, even those who pride themselves on the knowledge of the preparation of food for the table are often surprisingly misinformed on the subject of salad-making.  It will be as well at this stage, consequently, to refer to the plan usually followed by English people, so as the better to contrast the two methods—­the faulty or English with the correct or French.  Well then, English people almost invariably cut their lettuce first into halves, and next into quarters.  These latter are then placed in water to soak for some time, and are afterwards laid on a plate to drain.  In this way the leaves are supposed to be thoroughly cleansed, but as a matter of fact deep down between the leaves are the minute insects, which are left undisturbed.  The next proceeding is to cut the leaves into very fine shreds, to add a few slices of hard-boiled egg, and finally to pour over the whole a mysterious mixture known as salad-dressing.  Thus is produced the orthodox English salad, which everyone, probably from patriotic motives, pronounces to be extremely nice.  In the French preparation of a salad, however, each single leaf is detached and carefully cleansed, some needing simply wiping, while others require absolute washing.  Every leaf, be it borne in mind, before going into the salad bowl must be perfectly dry, or else the first great principle of salad making will be infringed, for oil and water refuse to mingle.  In preparing a French salad, too, the stalks or coarse ribs are removed from the middle part of each leaf, and the larger leaves also are carefully divided into halves.  The whole leaf is not chopped up into shreds, as in the English salad.  After this the drying of the leaves is best accomplished by placing them within a clean towel.  Instead of the towel a wire basket, panier a salade, is more convenient and is generally used in France; it should be easily obtainable for a shilling or two.  In using the towel the four corners are held together in the right hand, and the whole is repeatedly brought sharply round with a swing of the arm, stopping with a sudden jerk, till all the water is driven off 011 the floor.  Herein consists the excellence of the French method, for the leaves are thoroughly cleansed, the acrid parts are removed, and the leaves are perfectly dry.  On a small plate, near by, are usually three or four heaps of finely-chopped herbs (Fines HERBES), namely, burnet, chervil, chives, tarragon, mustard and cress, or even parsley; these constitute what is known as “the fourniture” of the salad.  The lettuce leaves, on being taken out of the towel, are then placed within the bowl, and over them is daintily spread whatever is required from each of the little heaps of herbs already referred to.  A little salt is next to be quietly tapped over the