ochre and black is laid on, with a
very small portion of soap; and allowing this coat an intermediate day
for drying, the canvas is then finished with black paint as usual. Three
days being then allowed for it to dry and harden, it does not stick
together when taken down, and folded in cloths of sixty or seventy yards
each.

SALAD MIXTURE. Salad herbs should be gathered in the morning, as fresh
as possible, or they must be put into cold spring water for an hour.
Carefully wash and pick them, trim off all the dry or cankered leaves,
put them into a cullender to drain, and swing them dry in a coarse
clean napkin. Then pound together the yolks of two hard eggs, an ounce
of scraped horseradish, half an ounce of salt, a table-spoonful of made
mustard, four drams of minced shalots, one dram of celery seed, one dram
of cress seed, and half a dram of cayenne. Add by degrees a wine glass
of salad oil, three glasses of burnet, and three of tarragon vinegar.
When thoroughly incorporated, set it over a very gentle fire, and stir
it with a wooden spoon till it has simmered to the consistence of cream.
Then pass it through a tammis or fine sieve, and add it to the salad.

SALAD SAUCE. Mix two yolks of eggs boiled hard, as much grated Parmesan
cheese as will fill a dessert-spoon, a little patent mustard, a small
spoonful of tarragon vinegar, and a large one of ketchup. Stir them well
together, then put in four spoonfuls of salad oil, and one spoonful of
elder vinegar, and beat them up very smooth.

SALADS. Cold salads are proper to be eaten at all seasons of the year,
but are particularly to be recommended from the beginning of February to
the end of June. They are in greater perfection, and consequently more
powerful, during this period, than at any other, in opening
obstructions, sweetening and purifying the blood. The habit of eating
salad herbs tends considerably to prevent that pernicious and almost
general disease the scurvy, and all windy humours which offend the
stomach. Also from the middle of September till December, and during the
winter, if the weather be mild and open, all green herbs are wholesome,
and highly beneficial. It is true that they have not so much vigour in
the winter season, nor are they so medicinal as in the spring of the
year; yet those which continue fresh and green, will retain a
considerable portion of their natural qualities; and being eaten as
salads, with proper seasoning, they will operate m