Science in the Kitchen: A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

well-established fact that a leg of mutton caused a revolution in the affairs of Europe. Just before the battle of Leipsic, Napoleon the Great insisted on dining on boiled mutton, although his physicians warned him that it would disagree with him. The emperor's brain resented the liberty taken with its colleague, the stomach; the monarch's equilibrium was overturned, the battle lost, and a new page opened in history.--_Sel._ Galloping consumption at the dinner table is one of the national disorders.--_Sel._ The kitchen (that is, your stomach) being out of order, the garret (the head) cannot be right, and every room in the house becomes affected. Remedy the evil in the kitchen, and all will be right in parlor and chamber. If you put improper food into the stomach, you play the mischief with it, and with the whole machine besides.--_Abernethy._ Cattle know when to go home from grazing, but a foolish man never knows his stomachs measures.--_Scandinavian proverb._ Enough is as good as a feast. Simplicity of diet is the characteristic of the dwellers in the Orient. According to Niebuhr, the sheik of the desert wants only a dish of pillau, or boiled rice, which he eats without fork or spoon. Notwithstanding their frugal fare, these sons of the desert are among the most hearty and enduring of all members of the human family. A traveler tells of seeing one of them run up to the top of the tallest pyramid and back in six minutes. One fourth of what we eat keeps us, and the other three fourths we keep at the peril of our lives.--_Abernethy._ COOKERY. It is not enough that good and proper food material be provided; it must have such preparation as will increase and not diminish its alimentary value. The unwholesomeness of food is quite as often due to bad cookery as to improper selection of material. Proper cookery renders good food material more digestible. When scientifically done, cooking changes each of the food elements, with the exception of fats, in much the same manner as do the digestive juices, and at the same time