Chervil is getting more into use every day; its flavor is exceedingly pleasant, and can be employed in soups and salads, especially in made dishes, with the greatest advantage.

Capers are the buds of a small trailing shrub, a native of the south of Europe; those grown on the Rock of Gibraltar are considered the finest in the world. They are very excellent with almost all boiled meats, fish, and salads.

Broom Buds, when pickled, sometimes replace capers.

Nasturtiums are sometimes used in the place of capers, being pickled in the same way, but they have not the least resemblance; they may be used for salads. The flower of the nasturtium is a very pretty decoration for boiled fish and salads.

Barberries are the fruit of a plant; some centuries since, they appear to have been often used, but more modern importations have superseded them; they have a very acid flavor, and, if pickled, could enter into the composition of many dishes, and also make a good preserve.

Gherkins are the young cucumber, or often the fruit of the uncultivated plant; they are almost always pickled, and are an elegant addition to all salads and many entrees.

Beet-Root is a root of a plant which of late years has been extensively cultivated for the purpose of feeding cattle; the color which it possesses is easily extracted, for the purpose of tinting various articles employed in cookery. When boiled, it is a beautiful addition to every salad.

Mushrooms are greatly used in domestic cookery, and are a general favorite; their liquor, when extracted with salt, becomes a condiment known under the name of Ketchup, very extensively employed in cookery; this may be considered wholesome, as it is known to facilitate the digestion. The largest are the best to produce the ketchup, and the small button ones to use in dishes; they should be nicely trimmed, and put into a jar with lemon-juice to blanch them; should be submitted to very little heat, or their delicacy will be lost, and nothing but a tough substance left to eat.

Truffle is, without doubt, a modern introduction. So late as the year 1720 in the regency of Louis XV., we first hear of its being used,, when Dubois, the minister, introduced it at his dinners the Duke of Orleans gave it to his mistresses, and the gallants of the day brought it into notice in their nocturnal repasts.

It was at this period that the science of cookery made such rapid improvement in France, and when extravagance in the preparation of the repasts was carried to the highest point; this was a period when "non ex pane solo vivit homo" Many of the sauces first discovered at that period have descended to the present day - such as Soubise and Bechamel, named after the noblemen who first partook of them. Then it was that the celebrated ' Dinde aux Truffes" (turkey with truffles) first made its appearance. Since this period, the truffle has been considered the "to kalon" of condiments, and as the indispensable ornament of all banquets; or, as Brillat Savarin says, "La truffe est le diamant de la cuisine."

Within the last half century, the place (Perigord) which produces the finest of these roots, produced the first of diplomatists - namely, Talleyrand, who was at the same time a great gourmet. The locality may have had its influence; certain it is he would never give a decision upon any momentous question until after dinner, and having partaken of his favorite dish, Truffe aux Vin de Champagne.

They are a species of fungus, tube, or root, generally found within a few inches of the surface of the earth, and under oak trees; known also as the subterranean "puff-ball," tuba cibarium. The best are supposed to come from "Perigord,' the next from Angouleme - these are black; the white come from Piedmont, and the Carolinas; they ought to be eaten fresh. On the European continent, they are found by means of dogs and pigs, trained on purpose.

They should not be subjected to too long boiling, as the aroma is very volatile.

Bay is the leaf of a species of laurel, hut in using it care must be taken that the leaf of the bay-laurel, or cherry-laurel, (prunus laurocerasus,) is not used for it, as it contains prussic acid. This is a common evergreen in the southern States. The bay or sweet bay, (laurus nobilis,) an evergreen of the South of Europe, may be used to great advantage in cookery, as it imparts an agreeable and aromatic flavor, differing very widely from any spices that can be used for the same purposes. It is cultivated extensively in gardens, and should be used according to the directions given in the receipts.

Saffron was formerly - that is, in the fourteenth century - much used in cookery in Europe. It has bulbous roots, like the onion and flowers; the fibres grow from the botton of the bulb, having roots with coats or skin one over the other, and bears naked flowers without stem. At present it is only used in the kitchen for the purpose of coloring. In Portugal, Spain, and Turkey, it is used at the present day to a great extent.

Angelica, a condiment much used in the confectionery department of the kitchen, is the stalk of a plant like celery, which grows in gardens, and is also found wild. When gathered, it is dried, preserved, and candied. Rouen, in France, is very celebrated for it.

Vanilla is used chiefly to impart flavor to various articles in confectionery; it has also a very agreeable smell, which has caused it to be used in scenting different perfumes, and thus diminished its use in the kitchen. It is the produce of a climbing plant like ivy, having a large leaf and black flower, which leaves a pod containing black peas; the form of the pod is like a scimitar, from which it takes its name being in Spanish var-garlla.

When covered with tin-foil, and kept in a moist place, it will become covered with flakes of silver. It denotes the best quality, and is fit for use; it will do to be infused several times.