“Stewpans and soup-kettles should be examined every time they are used; these, and their covers, must be kept perfectly clean and well tinned, not only on the inside, but about a couple of inches on the outside; so much mischief arises from their getting out of repair; and, if not kept nicely tinned, all your work will be in vain; the broths and soups will look green and dirty, and taste bitter and poisonous, and will be spoiled both for the eye and palate, and your credit will be lost; and, as the health, and even the life, of the family depends upon this, the cook may be sure her employer had rather pay the tinman’s bill than the doctor’s.” Various kinds of food used in domestic economy are liable to become impregnated with lead. The glazing of the common cream-coloured earthen ware, which is composed of an oxyd of lead, readily yields to the action of vinegar and saline compounds; and therefore the jars and pots of this kind of stoneware, should not be used for marmalades and other conserves. Pickles should in no case be deposited in cream-coloured glazed earthenware pots. The baking of fruit tarts in cream-coloured earthenware is no less objectionable All kinds of food which contain free vegetable acids, or saline preparations, attack utensils covered with a glaze, in the composition of which lead enters as a component part. _Wooden Tubs_ lined with lead, should not, as they often are, be used for salting meat, as the salt brine corrodes the lead, and all compounds of this metal are dangerous to health. FINIS. C. GREEN, 15, LEICESTER STREET, LEICESTER SQUARE. Transcriber’s Notes The language from the source document, including inconsistencies and unusual spellings, has been retained, except as listed below. Missing accents in French words and phrases have not been added. Page 140, Before the trumpets calls ...: as printed in the source document. Page 304, ... in Adea, in Arabia, ...: possibly an error for ... in Aden, in Arabia, .... Changes made Footnotes have been moved to immediately underneath the text element to which they belong. Some minor obvious punctuation and typographical errors have been corrected silently. Page xiii: page number 356 changed to 336 Page 7: rabit changed to rabbit Page 16: Gastronomque changed to Gastronomique Page 24: The pleasure of the table changed to The pleasures of the table Page 138: “ added before _Point des Legumes ..._ Page 140: qui fail le Soldat changed to qui fait le Soldat Page 158: parsly changed to parsley Page 161: gelantine changed to gelatine Page 200-204: several opening and closing quote marks inserted Page 202: vogages changed to voyages Page 261: Chery Paste changed to Cherry Paste Page 262: ORANGE AND LEMOM PASTE changed to ORANGE AND LEMON PASTE Page 325: covenient changed to convenient End of the Project Gutenberg EBook of Culinary Chemistry, by Frederick Accum