616 MEALS MEDICINAL. 
dish) be of porcelane, or of the Holland Delf-ware, neither too 
deep, nor shallow, according to the quantity of the Sallet 
ingredients.” ‘‘ And note, that there ought to be one such a 
dish in which to beat, and mingle the liquid vehicles; and a 
second to receive the crude herbs in, upon which they are to be 
pour’d, and then with a fork, and a spoon kept continually 
stirr’d till all the furniture be equally moistened. Some, who 
are husbands of their oil, pour at first the oil alone, as more apt 
to communicate, and diffuse its slipperiness than when it is 
mingled, and beaten with the acids, which they pour on last 
of all; and ’tis incredible how small a quantity of oil (in this 
quality like the gilding of wyre) is sufficient to imbue a very 
plentiful assembly of Sallet-herbs.”’ “Care must be taken by 
the collector of such edule plants that as near as he can they 
should consist of the Oluscula, and ex foliis pubescentibus, or 
(as Martial calls them) Prototomi rudes, and very tenderest parts— 
germs, young buds, and even first rudiments of their several 
plants ; such as we sometimes find in the craws of the Wood- 
culver, Stock-dove, Partridge, Pheasants, and other Upland 
fowl, where we have a natural Sallet, pick’d, and almost dress’d. 
to our hands.” ‘* But now after all let none imagine that whilst 
we justify our present subject through all the topicks of panegyric, 
we would, in favour of the Sallet, dress’d with all its pomp, and 
advantage, turn mankind to grass again ; which were ungratefully 
to neglect the bounty of Heaven, as well as his health, and 
comfort.” 
SALT, 
Not only is Salt a condiment at table for giving a zest, and 
relish to foods, but it is essential in moderate allowance for such, 
neutralizing the abundant potash salts which are contained in | 
foods, particularly of the vegetable sort. 
* Ley Salt on the trenchere, with knyfe that be clene, 
Not too myche, be thou were, for that maks yo lean.” 
It has been noticed that tribes, and races which subsist chiefly 
on vegetable diet, have more need of Salt than meat-eating 
communities ; so that vegetarians, in common with herbivorous 
animals, are great consumers of Salt. The cereals, and legu- 
minous plants which abound in potassium salts, would otherwise 
