the mountain maidens, to decorate the tiny cap with a heron’s feather, and the then unusual luxury of a small and thin chain of gold, long enough to encircle the cap four or five times, and having the ends secured under a broad medal of the same costly metal.  I have only to add, that the stature of the young person was something above the common size, and that the whole contour of her form, without being in the slightest degree masculine, resembled that of Minerva, rather than the proud beauties of Juno, or the yielding graces of Venus.  The noble brow, the well-formed and active limbs, the firm and yet light step; above all, the total absence of any thing resembling the consciousness of personal beauty, and the open and candid look, which seemed desirous of knowing nothing that was hidden, and conscious that she herself had nothing to hide, were traits not unworthy of the goddess of wisdom and of chastity.

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THE SELECTOR, AND LITERARY NOTICES OF NEW WORKS.

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FRENCH COOKERY AND CONFECTIONERY.

Monsieur Ude, who is, unquestionably, the prince of gastronomers, has just published the tenth edition of his French Cook, of which, line upon line, we may say, Decies repelita placebit; and Jarrin, the celebrated artiste en sucre, has also revised his Italian Confectioner, in a fourth edition.  We should think both these works must be the literary furniture of every good kitchen, or they ought to be; for there is just enough of the science in them to make them extremely useful, whilst all must allow them to be entertaining.

A few years ago, Mrs. Glasse ruled the roast of cookery, and not a stew was made without consulting her invaluable book.  Whilst we were embroiled in war, her instructions were standing orders, but with the peace came a host of foreign luxuries and fashions, among these, Cookery from France.  Hence the French system became introduced into the establishments of the wealthy of this country, to which may be attributed the sale of nine editions of M. Ude’s work; for it is strictly what it professes to be, “A System of Fashionable and Economical Cookery, adapted to the use of English Families.”  The tenth edition, before us, is a bulky tome of about 500 pages, with an appendix of observations on the meals of the day; mode of giving suppers at Routs and soirees, as practised when the author was in the employ of Lord Sefton; and above all, a brief history of the rise and progress of Cookery, from an admirable French treatise.  This is literally the sauce piquante of the volume, and we serve a little to our readers:—­