Biographical Memoir of Count Rufnford. 221 



know their effects from experience. It was by a regular appli- 

 cation of these discoveries, that Count Rumford constructed 

 fire-places, furnaces, and caldrons of new forms, which, from 

 the hall to the kitchen and the workshop, have reduced the 

 consumption of fuel by more than a half. 



When we fancy to ourselves those enormous chimneys of our 

 ancestors, in which whole trees were burnt, and which almost 

 all smoked, we are astonished that the simple and sure improve- 

 ment of Count Rumford was not sooner devised. But there 

 must be some difficulty concealed in all those things which are 

 found out so late, and which we call so simple when once they 

 are discovered. 



The improvements which Count Rumford made in the con- 

 struction of kitchens, will have a more important, although a 

 somewhat more tardy result, because somewhat more firm foun- 

 dations must be laid for their first establishment The unfor- 

 tunate cook himself, at present half roasted by the heat of his 

 fire, will be enabled to operate calmly in a mild atmosphere, 

 with an economy of three-fourths for fuel, and of one-half for 

 time; and Count Rumford did not consider as of small importance 

 this ease procured for those who prepare our food. As the same 

 quantity of original matter furnishes a much greater or a much 

 smaller quantity of nutrition, according as it is prepared, he 

 looked on the art of cookery as equally interesting with that 

 of agriculture. He did not confine himself to the art of cook- 

 ing food at little expense, but also bestowed much attention 

 on that of composing it. He discovered, for example, that 

 the water which is incorporated with food becomes itself, by this 

 mixture, a nutritive matter ; and he tried, of all the alimentary 

 substances, to find out that which nourishes most and at the 

 smallest expense. He even made a study of the pleasure of 

 eating, on which he wrote an express dissertation ; not assuredly 

 for himself, for his moderation was excessive, but in order also 

 to discover the economical means of increasing and prolonging 

 it, because he saw in it an intention of nature to excite the or- 

 gans which are to concur in digestion. 



It was by thus judiciously combining the choice of substances, 

 with all possible economy in the art of preparing them, that he 

 was enabled to support man at so little cost, and that, in all 



