I have animadverted on certain material errors, sometimes committed through ignorance or negligence, in the preparation of food, and various delicacies of the table; and I have also given hints that will be found useful, with regard to the practice of making tea and coffee. And lastly, I have made some remarks on the construction of kitchen fire-places, to which I have added designs, exhibiting the most approved cooking apparatus, calculated for the use of private families or public establishments. In resuming the whole, I have endeavoured (and I hope with some degree of success,) to communicate to those to whom the superintendance of a family is entrusted, such useful culinary information as may lead to beneficial consequences. FREDRICK ACCUM. 1821. CONTENTS. Cookery. Page _Preface_ iii _Contents_ ix _Cookery is a branch of chemical science_ 1 _Observations on the Food of Man_ 6 _Nations living wholly upon Vegetable Food_ 9 _Nations living wholly upon Animal Food_ 10 _Singular kind of Aliments of various Nations_ 12 _Difference between an Epicure and a Glutton_ 17 _Importance of the Art of Cookery_ 20 _Dietetical remarks on the choice and quantity of Food_ 38 _Extraordinary great Eaters, and observations on Abstinence_ 43 _Remarks on the origin of the custom of Eating Flesh_ 49 _Comparative Alimentary Effects of Animal and Vegetable Food_ 53 _Observations on the various kinds of Animal Substances commonly used for food_ 59 _Observations on the various kinds of Vegetable Substances commonly used for food_ 76 _General Operations of Cookery_ 79 _Roasting on a spit_ 80 _Roasting on a string_ 86 _Roasting in an open oven_ 88 _Roasting in a closed oven_ 89 _Broiling_ 93 _Frying_ 99 _Stewing_ 106 _Boiling_ 111 _Comparison of the Chemical Changes produced on Animal and Vegetable Food, in the different processes of cookery_ 117 _Comparative Diminution of the Weight of Meat in Cooking_ 128