In these two walks the most praiseworthy efforts have been made always as minute as possible, and the curious have followed either the human body or the food which invigorates it, first to their secondary principles, and then to their elements, beyond which we have not been permitted to penetrate. Here I intended to have given a little treatise on alimentary chemistry, and to tell my readers, to how many thousands of hydrogen, carbon, etc., may be reduced the dishes that sustain us. I did not do so, however, because I remembered I would only have to copy many excellent treatises on chemistry in the hands of every body. I feared, too, that I would relapse into very barren details, and limited myself to a very reasonable nomenclature, which will only require the explanation of a small number of very usual terms. OSMAZOME. The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. Osmazome is the purely sapid portion of flesh soluble in cold water, and separated from the extractive portion which is only soluble in boiling water. Osmazome is the most meritorious ingredient of all good soups. This portion of the animal forms the red portion of flesh, and the solid parts of roasts. It gives game and venison its peculiar flavor. Osmazome is most abundant in grown animals which have red or black hair; it is scarcely found at all in the lamb, sucking pig, chicken, and the white meat of the largest fowls. For this reason true connoisseurs always prefer the second joint; instinct with them was the precursor of science. Thus a knowledge of the existence of osmazome, caused so many cooks to be dismissed, who insisted on always throwing away the first bouillon made from meat. This made the reputation of the soupe des primes, and induced the canon Chevrier to invent his locked kettles. The Abbe Chevrier was the person who never would eat until Friday, lobsters that had not been cooked on the previous Sunday, and every intervening day placed on the fire with the addition of fresh butter. To make use of this subject, though yet unknown, was introduced the maxim, that to make good bouillon the kettle should only smile. Osmazome, discovered after having been so long the delight of our fathers, may be compared to alcohol, which made whole generations drunk before it was simply exhibited by distillation. PRINCIPLE OF ALIMENTS. The fibre is what composes the tissue of the meat, and what is apparent after the juices have been extracted. The fibres resist boiling water, and preserve their form, though stripped of a portion of their wrappings. To carve meat properly the fibres should be cut at right angles, or nearly so, with the blade of the knife. Meat thus carved looks better, tastes better, and is more easily chewed. The bones are composed principally of gelatine and the phosphate of lime.