“I will explain this to you, madam,” said I. “I remarked this morning that the man tied all the joints together very tight, after having put them upon a ‘skewer,’ as he calls it, almost as large as a wooden leg. The consequence is, that when the meat is thrown into boiling water, it is not properly done; the meat swells, and it is impossible for the heat or the water even to get at it.” “Ah, I noticed that several of the men did exactly as you say this morning,” said Miss Nightingale. “The parts which are well done were placed loose upon the stick; and this explains the mystery--but I shall alter that to-morrow.” Having afterwards inspected several extra-diet kitchens, and tasted various things, I perceived what I could accomplish, both as regarded convalescents and extra diets. Miss Nightingale having again offered to render any assistance in her power, left us; as she had a great deal to attend to. I retraced my steps to Dr. Cumming’s, and stated my opinion of the present system of cooking; and explained what I proposed doing, of all of which he approved highly. I then returned to the kitchen, and sent a requisition for six rations of everything allowed for making the soup. I proceeded thus:-- To eight pints of water I put four pounds of meat, a quarter of a pound of barley, a little salt and pepper, and the allowance of vegetables, and in about an hour I produced a very good soup--some of which I sent to several doctors. They tasted and praised it highly, as being very nourishing and palatable. I then carried some to Dr. Cumming, who approved of its composition; but expressed his opinion that it would probably be too expensive. I then informed him I had made it with the ration allowance, taking the meat at half-diet scale. He was much pleased with the meat, which he pronounced highly palatable, and thought that the seasoning should be put in with the other ingredients. I explained that I could still improve it by the simple addition of a small quantity of sugar and flour. “The purveyor will not, I am certain, refuse that,” said he. “Oh, I am aware of that; but I wish to manage it without increasing the expense. I must accomplish that, if possible.” Miss Nightingale and Dr. Macgregor, to both of whom I sent some, praised it even more than the others had done, particularly the meat, which they stated to be of a very excellent flavour, and they had the opportunity of tasting the former. Mr. Milton came in, and though I had not had the pleasure of seeing that gentleman, from the description I had heard of him, and his pleasing manner, I knew I was not mistaken in saying--“Mr. Milton, allow me to have the honour of tendering my best compliments and thanks for your prompt visit.”