and the Economy of Fuel. 23 



(peas-soup), as 10 to i.* But it must be remembered 

 that this difference in the quantities of fuel expended is 

 not occasioned entirely by the difference between the 

 two methods of managing the fire; for, exclusive of 

 the effect produced by a given arrangement of the ma- 

 chinery, with the same arrangement, the greater the 

 quantity of food prepared at once, or the larger the 

 boiler (within certain limits, however, as will be seen 

 hereafter), the less in proportion will be the quantity of 

 fuel required ; and the saving of fuel which arises from 

 cooking upon a large scale is very considerable. But I 

 shall take occasion to treat this part of my subject more 

 fully elsewhere. 



The kitchen in the House of Industry was finished 

 in the beginning of the year 1 790. And much about 

 the same time, two other public kitchens upon a large 

 scale were erected at Munich, under my directions; 

 namely, the kitchen belonging to the Military Academy, 

 and that belonging to the Military Hall (as it is called) 

 in the English garden, in which building near 200 mili- 

 tary officers messed daily during the annual encamp- 

 ments, for which purpose this building was erected. 



There is likewise in the garden (which is 6 English 

 miles in circumference) an inn, a farm-house, and a 

 large dairy; and these establishments gave me an 

 opportunity of constructing no less than four other 

 kitchens, namely, two for the inn, one for the farm- 

 house, and one for the use of the dairy. And the uses 

 for which these different kitchens were designed, and to 

 which they were applied, were so various as not only 



* Afterwards, on altering the kitchen of the House of Industry, and 

 fitting it up on better principles, the economy of fuel was carried still far- 

 ther, as will be seen in the sequel of this Essay. 



