having the ends secured under a broad medal of the same costly
metal. I have only to add, that the stature of the young person was
something above the common size, and that the whole contour of her form,
without being in the slightest degree masculine, resembled that of
Minerva, rather than the proud beauties of Juno, or the yielding graces
of Venus. The noble brow, the well-formed and active limbs, the firm and
yet light step; above all, the total absence of any thing resembling the
consciousness of personal beauty, and the open and candid look, which
seemed desirous of knowing nothing that was hidden, and conscious that
she herself had nothing to hide, were traits not unworthy of the goddess
of wisdom and of chastity.

* * * * *

THE SELECTOR, AND LITERARY NOTICES OF _NEW WORKS_.

* * * * *

FRENCH COOKERY AND CONFECTIONERY.

Monsieur Ude, who is, unquestionably, the prince of gastronomers, has
just published the tenth edition of his _French Cook_, of which, line
upon line, we may say, _Decies repelita placebit_; and Jarrin, the
celebrated _artiste en sucre_, has also revised his _Italian
Confectioner_, in a fourth edition. We should think both these works
must be the literary furniture of every good kitchen, or they ought
to be; for there is just enough of the science in them to make them
extremely useful, whilst all must allow them to be entertaining.

A few years ago, Mrs. Glasse ruled the roast of cookery, and not a
stew was made without consulting her invaluable book. Whilst we were
embroiled in war, her instructions were standing orders, but with the
peace came a host of foreign luxuries and fashions, among these,
_Cookery from France_. Hence the French system became introduced into
the establishments of the wealthy of this country, to which may be
attributed the sale of nine editions of M. Ude's work; for it is
strictly what it professes to be, "A System of Fashionable and
Economical Cookery, adapted to the use of English Families." The tenth
edition, before us, is a bulky _tome_ of about 500 pages, with an
appendix of observations on the meals of the day; mode of giving suppers
at Routs and soirees, as practised when the author was in the employ of
Lord Sefton; and above all, a brief history of the rise and progress of
Cookery, from an admirable French treatise. This is literally the _sauce
piquante_ of the volume, and we serve a lit