ground, they become familiarly known by their admixture with coffee.  This plant, the succory of former days, is greatly esteemed by the French, by whom it is known as barbe de capucin.  To meet the great demand for it large quantities are sold in the neighbourhood of Paris in order to produce this salading.  Its young leaves are used for this purpose, but they must be thoroughly blanched so as to take away every particle of bitterness.

Corn Salad.—­This hardy annual salad plant is believed to derive its name from the fact that it grows spontaneously in the grain-fields.  It is also known as lamb’s lettuce, and in America as fetticus.  Here is an example of a once well-known plant dropping out of use, for one of the earliest-known salads was this same corn salad, on which was laid a red herring.  But now-a-days it is called MACHE in Covent Garden Market, where it has been sent over from France.  This lamb’s lettuce is greatly appreciated on the Continent, and makes one of the best of salads, especially when mixed with celery.  As it can be easily grown in all the coastal districts and in the cooler parts of Australia, it is certainly a matter for regret that we are not favoured with it.

In addition to the preceding, namely, the cos lettuce, the two varieties of endive, the chicory, and the corn salad, or lamb’s lettuce, there are one or two other salad plants which require a brief notice.  Now, as far as celery and radishes are concerned, we may be said to be fairly well off; but the same is not the case with mustard, with garden cress, or even with watercress.  The latter is to be obtained from John Chinaman, it is true; but it is curious that in Australia we see none of the watercress vendors so familiar in the streets of the old country..  Yet there is really a good living to be made out of it, and its use would prove of benefit to hundreds of families, as with a little salt it makes an exquisite sandwich between two thin pieces of bread-and-butter.  A wise physician, Dr. T.K.  Chambers, uttered a great truth when he remarked that the pale faces and bad teeth which characterised many of the inhabitants of cities were due to their inability to obtain a proper supply of fresh green vegetables, and that thus the watercress-seller was one of the saviours of her country.  So great is the demand for watercress in New York when it first comes in that the prices range from 2s. to 4s. for a basket holding only three quarts.  At this rate an acre of watercress under cultivation would represent almost a fortune.  Of course all watercress should be thoroughly washed and then dried in a towel, like the lettuce for the salad, before it is eaten.  Lastly, it must never be used from a source where any sewage contamination is suspected.