514 CRITICAL NOTICES OF NEW PUBLICATIONS. 
hours 30 min. Beans boiled 2 hours 30 min. Parsnips boiled 2 
hours 30 min. 
Farinacea.—Rice boiled, soft, was converted into chyme in an 
hour. Sago in ] hour 45 min. Tapioca, barley, &c. in 2 hours. 
Bread fresh 3 hours, stale 2 hours. Sponge-Cake 2 hours 30 min. 
Fruit.—Apples sour and hard, 2 hours 50 min., mellow 2 hours, 
sweet and ripe 1 hour 30 min. Peach mellow 1 hour 30 min. 
Fish.—Trout boiled or fried 1] hour 30 min. Codfish cured and 
boiled 2 hours. Oysters undressed 2 hours 55 min., roasted 3 hours 
15 min., stewed 3 hours 30 min. Bass boiled 3 hours. Flounder 
fried 3 hours 30 min. Salmon salted and boiled 4 hours. 
Poultry.—Turkey roasted 2 hours 30 min., boiled 2 hours 35 min. 
Goose wild, roast 2 hours 30 min. Chicken fricasseed 2 hours 45 
min. Fowls, domestic, boiled or roast, 4 hours. Ducks, tame, 
roast, four hours ; wild, roast, 4 hours 30 min. 
Meats.—Soused tripe and pig’s feet, fried or boiled, 1 hour. 
Venison steak broiled 1 hour 35 min. Calf or lamb’s liver broiled 
2 hours. Sucking pig 2 hours 30 min. Mutton broiled 3 hours, 
boiled 3 hours, roast 3 hours 15 min. Beef fresh broiled 3 hours, 
roast 3 hours, lightly salted and boiled 3 hours 36 min., old hard 
salted 4 hours 15 min. Pork steak broiled 4 hours 15 min., lately 
salted and boiled 4 hours 30 min., stewed 3 hours, roast 5 hours 15 
min. Veal broiled 4 hours, fried 4 hours 30 min. 
Varieties.—Eggs raw, 2 hours; roasted, 2 hours 15 min. ; soft 
boiled, 3 hours; hard boiled or fried, 3 hours 30 min. Custard, 
baked, 2 hours 45 min. Milk, 2 hours. Butter and cheese, 3 hours 
30 min.: the latter difficult of digestion, from its closeness of tex- 
ture and containing a large proportion of oil. Suet, 4 hours 30 
min. Apple dumplings, 3 hours. Calf’s-foot jelly digested in lit- 
tle more than half an hour. Soup, beef, vegetables, and bread, 4 
hours. Soup barley (query, gruel?) boiled 1 hour 30 min. 
The Cathedral Bell. A Tragedy, in five acts. By Jacob Jones, 
Barrister at Law. 8vo. London, 1839. pp. 59. 
THE great neglect, in late years, of the legitimate purposes and 
objects of the drama, and the frequent prostitution of the talent em- 
ployed in its service to the more than questionable taste of the age, 
have tended much to depreciate the value of theatrical representa- 
tions in the estimation of reflecting persons. With a few bright 
exceptions, the productions of the stage for the present century have 
merely exhibited the talent or peculiarity of an individual actor, 
instead of generally personifying the passions and sentiments which 
characterise society. 
The revival lately of many of Shakspeare’s best plays, reflects 
great credit on the conductors of our metropolitan theatres. There 
will always be found some few kindred spirits who can truly ad- 
mire the genius of the immortal bard, but with the mass of the 
