All sciences cultivated for a long time must advance, especially as the art of printing makes retrogression impossible. Who knows, for instance, if the chemistry of gases will not ultimately overcome those, as yet, rebellious substances, mingle and combine them in proportions not as yet tempted, and thence obtain substances and effects which would remove many restrictions in our powers. ORIGIN OF GASTRONOMY. Gastronomy has at last appeared, and all the sister sciences have made a way for it. Well; what could be refused to that which sustains us, from the cradle to the grave, which increases the gratifications of love and the confidence of friendship which disarms hatred and offers us, in the short passage of our lives, the only pleasure which not being followed by fatigue makes us weary of all others. Certainly, as long as it was confided to merely hired attendants, as long as the secret was kept in cellars, and where dispensaries were written, the results were but the products of an art. At last, too late, perhaps, savants drew near. They examined, analyzed, and classified alimentary substances, and reduced them to simple elements. They measured the mysteries of assimilation, and following most matter in all its metamorphoses saw how it became vivified. They watched diet in its temporary and permanent effects, for days, months and lives. They even estimated its influence and thought to ascertain if the savor he impressed by the organs or if it acts without them. From all this they deduced a lofty theory which embraces all mankind, and all that portion of creation which may be animalized. While all this was going on in the studies of savants, it was said in drawing-rooms that the science which fed man was at least as valuable as that which killed him. Poets sang the pleasures of the table and books, the object of which was good cheer, awakened the greatest and keenest interest in the profound views and maxims they presented. Such were the circumstances which preceded the invention of gastronomy. DEFINITION OF GASTRONOMY. Gastronomy is a scientific definition of all that relates to man as a feeding animal. Its object is to watch over the preservation of man by means of the best possible food. It does so by directing, according to certain principles, all those who procure, search for, or prepare things which may be converted into food. To tell the truth this is what moves cultivators, vine-dressers, fishermen, huntsmen, and the immense family of cooks, whatever title or qualification they bear, to the preparation of food. Gastronomy is a chapter of natural history, for the fact that it makes a classification of alimentary substances. Of physics, for it examines their properties and qualities. Of chemistry, from the various analysis and decomposition to which it subjects them. Of cookery, from the fact that it prepares food and makes it agreeable.