The bread-corn, peas, barley, etc. were purchased in the public market in large quantities, and at times when those articles were to be had at reasonable prices, and were laid up in store-rooms provided for that purpose, under the care of the store-keeper of the Military Work-house. The baker received his flour by weight from the store-keeper, and in return delivered a certain fixed quantity of bread. Each loaf, when well baked, and afterwards dried, during four days, in a bread-room through which the air had a free passage, weighed two pounds ten ounces Avoirdupois. Such a loaf was divided into six portions; and large baskets filled with these pieces being placed in the passage leading to the dining-hall, the portions were delivered out to the poor as they passed to go into the hall, each person who passed giving a medal of tin to the person who gave him the bread, in return for each portion received. These medals, which were given out to the poor each day in the halls where they worked, by the steward, or by the inspectors of the hall, served to prevent frauds in the distribution of the bread; the person who distributed it being obliged to produce them as vouchers of the quantity given out each day. Those who had received these portions of bread, held them up in their hands upon their coming into the dining-hall, as a sign that they had a right to seat themselves at the tables; and as many portions of bread as they produced, so many portions of soup they were entitled to receive; and those portions which they did not eat they were allowed to carry away; so that the delivery of bread was a check upon the delivery of soup, and VICE VERSA. The kitchen was fitted up with all possible attention, as well to conveniences, as to the economy of fuel. This will readily be believed by those who are informed, that the whole work of the kitchen is performed, with great ease, by three cook-maids; and that the daily expence for fire-wood amounts to no more than twelve creutzers, or FOUR-PENCE HALFPENNY sterling, when dinner is provided for 1000 people. The number of persons who are fed DAILY from this kitchen is, at a medium, in summer, about ONE THOUSAND, (rather more than less,) and in winter, about 1200. Frequently, however, there have been more than 1500 at table. As a particular account of this kitchen, with drawings; together with an account of a number of new and very interesting experiments relative to the economy of fuel, will be annexed to this work, I shall add nothing more now upon the subject; except it be the certificate, which may be seen in the Appendix, No. IV; which I have thought prudent to publish, in order to prevent my being suspected of exaggeration in displaying the advantages of my economical arrangements.