The theory which I have propounded above is that the melted fat cooks by convection of heat, just as water does in the so-called boiling of meat. If this is correct, it is evident that the fish, &c., should be completely immersed in a bath of melted fat or oil, and that the turning over demanded by the greased-plate theory is unnecessary. Well educated cooks understand this distinctly, and use a deeper vessel than our common frying-pan, charge this with a quantity of fat sufficient to cover the fish, which is simply laid upon a wire support, or frying-basket and left in the hot fat until the browning of its surface, or of the flour or bread-crumbs with which it is coated indicates the sufficiency of the cookery. The illustration is from Gouffé’s excellent cookery-book already quoted, and is introduced because I have found it so little understood by English housewives. Frying-kettles may now be purchased at all our best English ironmongers, though until recently they were difficult to obtain. My lectures and papers have largely extended the demand and consequent supply. [Illustration: FIG. 7.] At first sight the deep fat bath appears extravagant, as compared with the practice of greasing the bottom of the pan with a little dab of fat, but any housewife who will apply to the frying of sprats, herrings, &c., the method of quantitative inductive research, described and advocated by Lord Bacon in his ‘Novum Organum Scientiarum,’ may prove the contrary. ‘Must I read the “Novum Organum,” and buy another dictionary, in order to translate all this?’ she may exclaim in despair. ‘No!’ is my reply. This Baconian inductive method, to which we are indebted for all the triumphs of modern science, is nothing more nor less than the systematic and orderly application of common sense and definite measurement to practical questions. In this case it may be applied simply by frying a weighed quantity of any kind of fish or cutlet, &c., in a weighed quantity of fat used as a bath; then weighing the fat that remains and subtracting the latter weight from the first, to determine the quantity consumed. If the frying be properly performed, and this quantity compared with that which is consumed by the method of merely greasing the pan-bottom, the bath frying will be proved to be the more economical as well as the more efficient method.