The quantity of this soup furnished to each person, at each meal, or one portion of it, (the cuttings of bread included,) is just ONE BAVARIAN POUND in weight; and as the Bavarian pound is to the pound Avoirdupois as 1,123842 to 1, --it is equal to about nineteen ounces and nine-tenths Avoirdupois. Now, to those who know that a full pint of soup weighs no more than about sixteen ounces Avoirdupois, it will not, perhaps, at the first view, appear very extraordinary that a portion weighing near twenty ounces, and consequently making near ONE PINT AND A QUARTER of this rich, strong, savoury soup, should be found sufficient to satisfy the hunger of a grown person; but when the matter is examined narrowly, and properly analyzed, and it is found that the whole quantity of SOLID FOOD which enters into the composition of one of these portions of soup, does not amount to quite SIX OUNCES, it will then appear to be almost impossible that this allowance should be sufficient. That it is quite sufficient, however, to make a good meal for a strong healthy person, has been abundantly proved by long experience. I have even found that a soup composed of nearly the same ingredients, except the potatoes, but in different proportions, was sufficiently nutritive, and very palatable, in which only about FOUR OUNCES AND THREE QUARTERS of solid Food entered into the composition of a portion weighing twenty ounces. But this will not appear incredible to those who know, that one single spoonful of salope, weighing less than one quarter of an ounce, put into a pint of boiling water, forms the thickest and most nourishing soup that can be taken; and that the quantity of solid matter which enters into the composition of another very nutritive Food, hartshorn jelly, is not much more considerable. The barley in my soup, seems to act much the same part as the salope in this famous restorative; and no substitute that I could ever find for it, among all the variety of corn and pulse of the growth of Europe, ever produced half the effect; that is to say, half the nourishment at the same expence. Barley may therefore be considered as the rice of Great Britain. It requires, it is true, a great deal of boiling; but when it is properly managed, it thickens a vast quantity of water; and, as I suppose, PREPARES IT FOR DECOMPOSITION. It also gives the soup into which it enters as an ingredient, a degree of richness which nothing else can give. It has little or no taste in itself, but when mixed with other ingredients which are savoury, it renders them peculiarly grateful to the palate[2]. It is a maxim, as ancient, I believe, as the time of Hippocrates, that "whatever pleases the palate nourishes;" and I have often had reason to think it perfectly just. Could it be clearly ascertained and demonstrated, it would tend to place COOKERY in a much more respectable situation among the arts than it now holds.