Arcldtecture. We may inform W. that arrangements are now perfected to give a new 

 series of designs for rural houses ; next month we shall insert a portrait of one just such 

 as he suggests he is in search of. 



Keeping Sweet Potatoes, &C.—Q, W., of Fairhaven, Kentucky, will find that Sweet 

 Potatoes may be kept till April, by packing them when dry, carefully, and without the 

 slightest bruise in barrels. Place the barrels with the heads loose, in a kitchen or an 

 equally dry and moderately warm room. If any symptoms of decay are observed, sort 

 them over carefully and remove the injured potatoes. We keep them in this way with 

 entire success until spring. There are no monthly or weekly papers devoted to archi- 

 tecture exclusively. 



Advertisements. — We have handed over to the publisher the advertisements of Richard 

 E. Fahnestock, and of J. II. Watts, to which we ask attention. 



Apples. — We are glad to hear from J. II. Watts, of Rochester, New York, and to learn 

 that apples, the Northern Spy and Red Canada especially, will be uncommonly fine this 

 season. We shall not object to " the ripe specimens" at the proper time. It is gratify- 

 ing to know that there must be fruit enough this year for all to partake — an abundance 

 and variety, and at prices which no other country can approach. 



To Dress Salads. — Mr. Chorlton has given in previous pages the true mode of raising 

 Salads, but our " Table" would not be complete without Sydney's Smith's receipt to dress 

 them. His daughter quotes him, saying : 



" But our forte in the culinary line is our salads ; I pique myself on our salads. Saba 

 always dresses them after my recipe. I have put it in verse. Taste it, and, if you like 

 it, I will give it to you. I was not aware how much it had contributed to my reputation, 



till I met Lady , at Bowood, who begged to be introduced to me, saying she had so 



long wished to knoAV me. I was of course highly flattered, till she added, * For, Mr. 

 Smith, I have heard so much of your recipe for salads, that I was most anxious to 

 obtain it from you.' Such, and so various are the sources of fame ! 



" To make this condiment, your poet begs 



The pounded yellow of ^two hard-boil'd eggs ; 



Two boil'd potatoes, passed the kitchen sieve, 



Smoothness and softness to "the salad give. 



Let onion atoms lurk within the bowl, 



And, half-suspected, animate the whole. 



Of mordant mustard add a single spoon, 



Distrust the condiment that bites so soon ; 



But deem it not, thou man of herbs, a fault, 



To add a douVjle quantity of salt. 



And, lastly, o'er the flavor'd compound toss 



A magic soupcon of anchovy sauce. 



Oh, green and glorious ! Oh, herbaceous treat ! 



'Twould tempt the dying anchovite to eat : 



Back to the world he'd turn his fleeting soul 



And plunge his fingers in the salad bowl ! 



Serenely full, the epicure would say, 



Fate cannot harm me, I have dined to-day." 



