Part 30

Ragout, 28

Rampion, 39

Rapum, 46

Ray, Mr., 55

Refreshing, 13

Restaurative, 5

Rocket, 39

Roccombo, 18

Roman Sallet, 112; Lux, 115

Rosemary, 39

Roots, 37

Rhue, 49

Saffron, 68

Sage, 39

Sallets, what, how improved, whence so called, 3; Ingredients, 4; Variety and Store above what the Ancients had, 112; Bills of Fare, 112; Skill in choosing, gathering, composing and dressing, 48; found in the Crops of Foul, 62; what formerly in use, now abdicated, 49; extemporary Sallets, 87; Whether best to begin or conclude with Sallets, 73

Salade de Preter, 13

Salt, 64; What best for Sallets, 64; Salts Essential, and of Vegetables, 65

Sambucus, 16

Sampier, 40

Sanguine, 36

Sarcophagists, 56

Sauce, 39

Savoys, 11

Scallions, 41

Scorbute, vide Scurvy.

Scurvy-Grass, 41

Scurvy, 9

Season, 71