But, moderate as these expenses are, which have attended the feeding of the Poor of Munich, they have lately been reduced still farther by introducing the use of potatoes.--These most valuable vegetables were hardly known in Bavaria till very lately; and so strong was the aversion of the public, and particularly of the Poor, against them, at the time when we began to make use of them in the public kitchen of the House of Industry in Munich, that we were absolutely obliged, at first, to introduce them by stealth.--A private room in a retired corner was fitted up as a kitchen for cooking them; and it was necessary to disguise them, by boiling them down entirely, and destroying their form and texture, to prevent their being detected:--but the Poor soon found that their soup was improved in its qualities; and they testified their approbation of the change that had been made in it so generally and loudly, that it was at last thought to be no longer necessary to conceal from them the secret of its composition, and they are now grown so fond of potatoes that they would not easily be satisfied without them. The employing of potatoes as an ingredient in the soup has enabled us to make a considerable saving in the other more costly materials, as may be seen by comparing the following receipt with that already given. SOUP, No II. Ingredients. Weight Cost in Avoirdupois. sterling money. lb. oz. L. s. d. 2 viertls of pearl barley ... ... 70 9 0 5 9 13/22 2 viertls of peas ... ... ... 65 10 0 3 7 5/8 8 viertls of potatoes ... ... 230 4 0 1 9 9/11 Cuttings of bread ... ... ... 69 10 0 10 2 4/11 Salt ... ... ... ... ... ... 19 13 0 1 2 1/2 Vinegar ... ... ... ... ... 46 13 0 1 5 1/2 Water ... ... ... ... ... ... 982 15 --------- Total weight 1485 10 Expenses for fuel, servants, repairs, etc. as before ... ... ... ... ... ... ... 0 3 5 5/12 -------------- Total daily expence, when dinner is provided for 1200 persons ... ... ... ... ... ... ... 1 7 6 2/3 This sum (1L. 7s. 6 2/3.) divided by 1200, the number of portions of soup, gives for each portion ONE FARTHING very nearly; or accurately, 1 1/40 farthing. The quantity of each of the ingredients contained in one portion of soup is as follows: In avoirdupois weight. Ingredients. Soup, No I. Soup, No II.