All kinds of herbs come under this head; some vegetables, such as onions, shallot, 

 garlic, carrots, celery, tomatoes, etc. ; all syrups, sauces, pickles, peppers, and condi- 

 ments generally. What a pleasant change is made by the addition to soup or stew, 





now of a clove of garlic, then of chopped celery or even celery salt; or of a pinch 

 of spice instead of herbs, or by a dash of mushroom ketchup! Quite a variety of 

 changes may be rung on what, at bottom, is composed of almost the same con- 

 stituents by the intelligent use of " pleasure-giving " flavours. 



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