The Chemistry of Cookery

rises to the surface of the water, while the grain remains at the bottom. The separated kernel is stewed for about two days in a kettle of water placed near the fire. ‘When sufficiently cooked, the kernels will be found to be swelled to a great size and burst open, and this food, which is uncommonly sweet and nourishing, may be used in a great variety of ways; but the best way of using it is to mix it with milk, and with soups and broths as a substitute for bread.’ He prefers it to bread because ‘it requires more mastication, and consequently tends more to prolong the pleasure of eating.’ The cost of this soup he estimates as follows: s. d. 5 lbs. barley meal, at 1½_d._ per. lb., or 5_s._ 6_d._ per bushel 0 7½ 5 lbs. Indian corn, at 1¼_d._ per lb. 0 6¼ 4 red herrings 0 3 Vinegar 0 1 Salt 0 1 Pepper and sweet herbs 0 2 ----- 1 8¾ This makes 64 portions, which thus cost rather less than one-third of a penny each. As prices were higher then than now, it comes down to little more than one farthing, or one-third of a penny, as stated, when cost of preparation in making on a large scale is included. I have not been successful in making this soup; failed in the ‘samp,’ as explained in the foot-note. By substituting ‘raspings’ (the coarse powder rasped off the surface of rolls or over-baked loaves) or bread-crumbs browned in an oven, I obtain a fair result for those who have no objection to a diffused flavour of red herring. By using grated cheese instead of the herring, as well as substituting bread-crumbs or raspings for the Indian corn, I have completely succeeded; but for economy and quality combined, the No. 1 soup, as supplied at Munich, is preferable. The feeding of the Bavarian soldiers is stated in detail in vol. i. of Rumford’s ‘Essays.’ I take one characteristic example. It is from an official report on experiments made ‘in obedience to the orders of Lieut.-General