228 THE POPULAR SCIENCE MONTHLY. 



on the whole the best guide as to the kind and amount of food that is 

 good for us. When he finds in nature a marked masculine and femi- 

 nine type of being, of body and of mind, marked enough from birth, 

 but diverging widely from the beginning of the physiological era of 

 adolescence, each type tending toward a different ideal, and attaining 

 this at the end of that period ; and, recognizing these facts of nature, 

 he finds it most difficult to admit that the same type of education 

 should prevail in this momentous era, or that the same standard and 

 ideal of a completed education should be striven after for the two 

 sexes. And, when he finds that the great geniuses of literature have 

 created these types of young women as different from the masculine 

 type as the Apollo Belvedere is unlike the Yenus de' Medici, he can 

 not but become strongly persuaded that his deductions from physio- 

 logical facts are true, and that they have been always instinctively 

 recognized by the wisest of mankind. If it can be shown that the 

 present tendency to over-educate the female sex in book-learning dur- 

 ing adolescence, and the mental work, confinement, etc., that this im- 

 plies tend to impair perfect health, to interfere with Nature's lines of 

 feminine development, to exhaust energy that is needed for other pur- 

 poses, and to diminish the chances of the permanence of the race, then 

 it is time that the physiological view in regard to education were put 

 in a plain way to the professional educator and to the parent. 



THE CHEMISTKY OF COOKERY. 



By W. MATTIEU WILLIAMS. 



XVIII. 



I FIND that Sir Henry Thompson, in a lecture delivered at the 

 Fisheries Exhibition, and now reprinted, has invaded my subject, 

 and has done this so well that I shall retaliate by annexing his sug- 

 gestion, which is that fish should be roasted. He says that this mode 

 of cooking fish should be general, since it is applicable to all varieties. 

 I fully agree with him, but go a little further in the same direction by 

 including, not only roasting in a Dutch or American oven before the 

 fire, but also in the side-ovens of kitcheners and in gas-ovens, which, 

 when used as I have explained, are roasters, i. e., they cook by radia- 

 tion, without any of the drying anticipated by Sir Henry. 



The practical housewife will probably say that this is not new, 

 seeing that people who know what is good have long been in the habit 

 of enjoying mackerel and haddocks (especially Dublin Bay haddocks) 

 stuffed and baked, and cods' heads similarly treated. The Jews do 

 something of the kind vdth halibut's head, which they prize as the 



