I. The first hint is one that has been often offered; viz., the diminution of the particular liquor used, by the introduction into each glass of some inert substance, ascertained in bulk, and equally increasing in amount from day to day. But this plan has often been intercepted by an accident: shot, or sometimes bullets, were the substances nearest at hand; an objection arose from too scrupulous a caution of chemistry as to the action upon lead of the vinous acid. Yet all objection of this kind might be removed at once, by using beads in a case where small decrements were wanted, and marbles, if it were thought advisable to use larger. Once for all, however, in cases deeply rooted, no advances ought ever to be made but by small stages: for the effect, which is insensible at first, by the tenth, twelfth, or fifteenth day, generally accumulates unendurably under any bolder deductions. I must not stop to illustrate this point; but certain it is, that by an error of this nature at the outset, most natural to human impatience under exquisite suffering, too generally the trial is abruptly brought to an end through the crisis of a passionate relapse. II. Another object, and one to which the gladiator matched in single duel with intemperance, must direct a religious vigilance, is the _digestibility_ of his food: it must be digestible not only by its original qualities, but also by its culinary preparation. In this last point we are all of us Manichæans: all of us yield a cordial assent to that Manichæan proverb, which refers the meats and the cooks of this world to two opposite fountains of light and of darkness. Oromasdes it is, or the good principle, that sends the food; Ahrimanes, or the evil principle, that everywhere sends the cooks. Man has been repeatedly described or even defined, as by differential privilege of his nature, 'A cooking animal.' Brutes, it is said, have faces,--man only has a countenance; brutes are as well able to eat as man,--man only is able to cook what he eats. Such are the romances of self-flattery. I, on the contrary, maintain, that six thousand years have not availed, in this point, to raise our race generally to the level of ingenious savages. The natives of the Society and the Friendly Isles, or of New Zealand, and other favored spots, had, and still have, an _art_ of cookery, though very limited in its range: the French [Footnote: But judge not, reader, of French skill by the attempts of fourth-rate artists; and understand me to speak with respect of this skill, not as it is the tool of luxury, but as it is the handmaid of health.] have an art, and more extensive; but we English are about upon a level (as regards this science) with the ape, to whom an instinct whispers that chestnuts may be roasted; or with the aboriginal Chinese of Charles Lamb's story, to whom the experience of many centuries had revealed thus much, viz., that a dish very much beyond the raw flesh of their ancestors, might be