H. M. Rice, boiled soft 1 0 Apples, sweet and ripe 1 30 Sago, boiled 1 45 Tapioca, Barley, stale Bread, Cabbage with Vinegar, raw, boiled Milk and Bread, and Bread and Milk, cold 2 0 Potatoes, roasted, and Parsnips, boiled 2 30 Baked Custard 2 45 Apple Dumpling 3 0 Bread, Corn, baked, and Carrots, boiled 3 15 Potatoes and Turnips, boiled; Butter and Cheese 3 30 Tripe and Pigs’ Feet 1 0 Venison 1 35 Oysters, undressed, and Eggs, raw 2 3 Turkey and Goose 2 30 Eggs, soft boiled; Beef and Mutton, roasted or broiled 3 0 Boiled Pork, stewed Oysters, Eggs, hard boiled or fried 3 30 Domestic Fowls 4 0 Wild Fowls; Pork, salted and boiled; Suet 4 30 Veal, roasted; Pork, and salted Beef 5 30 When the powers of the stomach are weak, a hard and crude diet is sure to produce discomfort by promoting acidity; while the very same article when divided, and well cooked upon French principles, or rather the principles of common sense, can be taken with impunity, and easily digested. There are only a few persons—with the exception, perhaps, of those who take violent exercise, or work hard in the open air—who can dine heartily upon solid food without suffering from its effects; yet in order to escape indigestion, plain roast or boiled meat should be very sparingly consumed. The foundation of all good cookery consists in preparing the meat so as to render it tender in substance, without extracting from it those juices which constitute its true flavour; in doing which, the main point in the art of making those soups, sauces, and made-dishes of every sort, which should form so large a portion of every well-ordered dinner, as well, also, as in cooking many of the plain family joints—is _boiling_, or rather _stewing_, which ought always to be performed over a slow fire. There is, in fact, no error so common among English cooks as that of boiling meat over a strong fire, which renders large joints hard and partly tasteless; while, if simmered during nearly double the time, with less than half the quantity of fuel and water, and never allowed to “boil up,” the meat, without being too much done, will be found both pliant to the tooth and savoury to the palate.