The name which is given it indicates the principle upon which the book has been made: namely, that it might serve as a book of reference; as a comprehensive exhibit of the growth, and condi tion of the requirements of the traveling public. The work is not a cook book, and does not pretend to teach cookery, yet to those that have al ready received the fundamental ideas of cookery, it will be found to be the best theoretical teacher obtainable, as it clearly shows what the combinations of the dishes are and what they look like, and how they should be served.