Excerpt from Salads and Their Cultivation: How to Grow All Kinds of Saladings in the Open Air, on Hotbeds and Under Glass, by the Most Approved English and French Methods
No apology is needed for publishing a volume devoted to the culture of vegetables for salad purposes. It is true the subject has already received its full measure of attention in books dealing with the cultivation of vegetables generally, but no one seems to have hitherto deemed it worthy of the dignity and honour of a special volume. So we, in conjunction with the Publishers, have come to the conclusion that, as salads have become more popular as a feature in our daily menus, so there has also arisen a correspondingly greater demand for cultural information thereon, and this fact has prompted the publication of the present handbook.
Epicures of all ages have manifested a strong partiality for salads. The reader has only to peruse the historical introductions to the various chapters in this work to verify this fact. The ancient Romans and Greeks in the hey-day of their power and glory fully appreciated the cooling and soothing influences of summer salads, and grew the cucumber, the lettuce, and the radish, at any rate, to a large extent in those far-off times. And other nations, more particularly the French and Italians, have since shown their full appreciation of the delicacies and virtues the salad has as an adjunct to the daily cuisine. Even in this country we find our forebears enjoyed their occasional "sallet." In Shakespeare's time salads were evidently well known, since in his plays references are made to the onion, lettuce, and radish. In those days the salad bowl often contained such fragrant herbs as thyme and marjoram, whence the Clown's remark in "All's Well," "Indeed, sir, she was the Sweet Marjoram of the Salad."
Later on we find the well-known wit, Sydney Smith, alluding to salads in his famous verse:
"Let Onions, atoms, lurk within the bowl.
And, scarce suspected, animate the whole."
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