We are indebted to Professor Wallace (of Edinburgh) for the detail of a very accurate and extensive experiment in a public establishment, of which the results were, that, in pieces of 10 lbs. weight, each 100 lbs. of BEEF lost, on an average, by _boiling_, 26.4; _baking_, 30.2; and _roasting_, 32.2: MUTTON, the leg, by _boiling_, 21.4; by _roasting_ the shoulder, 31.1; the neck, 32.4; the loin, 35.9. Hence, generally speaking, _mutton_ loses, by boiling, about one-fifth of its original weight, and _beef_ about one-fourth; again, _mutton_ and _beef_ lose, by _roasting_, about one-third of their original weight. The loss arises, in roasting, from the melting out of the fat and the evaporation of the watery part of the juices, but the nutritious matters remain condensed in the solid meat when cooked; but in boiling, the loss arises partly from fat melted out, but chiefly from gelatine and osmazome becoming dissolved in the water in which the meat is boiled; there is, therefore, a real loss of nutritive matter in boiling, unless the broth be used, when this mode of cooking becomes the most economical. PRIMARY OR CHIEF DISHES OF THE ENGLISH TABLE. The principal or chief dishes that are prepared for the English table, what the scientific cooks for the marshals and generals of France would term _dishes of the first order_, are few in number. _Flesh_, _fowl_ and _fish_, roasted, boiled or fried, accompanied by some simple and easy made puddings and pies, are the primary dishes of an English table. Soups and broths are less generally made use of; and the flesh, fowl and fish, served up in made dishes, are, like the lord mayor in his state coach, generally less noticed than the attendants. BROTH May be defined a weak decoction of meat, slightly seasoned with the addition of aromatic herbs, roots or spices, in which the flavour of the meat greatly predominates. To produce a high flavoured broth, it is essential that the boiling of the meat be moderate, and continued for some time; the simmering should be done in a vessel nearly closed. Cooks consider it essential that the broth be clear; the scum, or albumen of the meat, which becomes coagulated and rises to the surface during the boiling, must therefore be removed from time to time. The meat employed for broth (and also for soup and gravy), should be fresh, for if in the slightest degree tainted or musty, it infallibly communicates a very disagreeable taste to the broth; besides, fresh meat gives a more savoury broth than meat that has been kept for two or three days. It is also advisable to score the meat and to cut it into slices, or to bruise it with a mallet or cleaver.