29 



been shown to lianiionise with those marked on A<(gas's map, 

 published in the reign of Queen Elizabetli, at which time the 

 bastions were all standing. 



The Lecturer, in conclusion, observed that he had in Ids 

 possession a large number of drawings, plans, sections, &r., 

 illustrative of the series. The work, cost of labour, &c., to say 

 nothing of the time to be devoted to the proper investigation of such 

 important discoveries as tliose to which he had had the pleasure of 

 referring, was beyond the scope and power of a small local society — it 

 needed some more important organisation, and one even of a national 

 character. Steps were being taken to bring this aliout, and an in- 

 fluential committee had been formed with Sir Joiix Libbock, M.P., 

 as its Treasurer, and it was to be hoped that, under such an 

 organisation, the movement \vould meet with general and adequate 

 support. 



TUESDAY, XOVEMBER 4th, 1884. 



A Lecture on " The Chemical and Physical Changes effected 

 by Cookery" was delivered by W. Mattieu "Williams, Esq., 

 F.R.A.S., F.C.S. 



The Science of Cookery is very little understood, having been 

 but little studied by modern chemists. A book -was written about 

 100 years ago by Benjamin Thompson, Count of Rumford, who, 

 when he began life, was only a poor school-master, but in turn 

 became a soldier, a diplomatist, and a statesman. The Count came 

 to England to publish essays he had written on scientific and 

 practical subjects ; and in his writings he tells how he provided 

 dinners for a large number of the poor in Munich at a cost not 

 exceeding one-third of a penny per head, shewing how much 

 cheaper we could all live if we paid more attention to science in 

 the cooking of food. The Count of Rumford was the founder of 

 the Royal Institution, but it was originated for a different purpose 

 from that to which it is now devoted. 



The Lecturer then showed two experiments : — The first was, 

 the application of heat to gelatine, which reduced the solid to a 



