330 PLACE OF FISH IN A HARD-WORKING DIET. 



It is no new experience that you can explain things 

 better by showing them than by writing about them, 

 and where I have been allowed to burn candle ends, 

 collect Carbon on clean plates, mess tumblers by blowing 

 into lime water, dirt shovels with sulphur, make candles 

 of fat and do such other things as are described in 

 pp. 341 to 346, everything has seemed intelligible. 



To those who are young enough not to resent a word 

 of advice, I would say, do the simple experiments men- 

 tioned before attempting to read the book through. 



It will save the time of those who already have 

 acquaintance with the chemistry of foods to commence 

 at page 3 5 5. 



I respectfully commend p. 366 to the consideration of 

 those who have the management of public dietaries. 



