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important undertakings are so eminently calculated to 

 inspire. 



To this second edition of the first part of my tenth 

 Essay I beg leave to add a few words respecting the 

 soup establishments that have lately been formed in 

 London and in other places for feeding the poor. 



Many persons in this country are of opinion that a 

 great deal of meat is necessary in order to make a good 

 and wholesome soup; but this is far from being the 

 case in fact. Some of the most savoury and most 

 nourishing soups are made without any meat ; and in 

 providing food for the poor it is necessary, on many 

 accounts, to be very sparing in the use of it. 



When the poor are fed from a public kitchen, care 

 should be taken to supply them with the cheapest 

 kinds of food, and particularly with such as they can 

 afterwards provide for themselves, at their own dwell- 

 ings, at a small expense ; otherwise the temporary relief 

 that is afforded them in times of scarcity, by selling 

 to them rich and expensive meat soups at reduced 

 prices, will operate as a great and permanent evil to 

 themselves and to society. 



The most palatable and the most nourishing soups 

 may, with a little care and ingenuity, be composed with 

 vefy cheap materials, as has been proved of late by 

 a great number of decisive experiments made upon a 

 large scale in different countries. The soup establish- 

 ments that have been formed at Hamburg, at Geneva, 

 at' Lausanne, and other parts of Switzerland, at Mar- 

 seilles, and lately at Paris, have all succeeded ; and at 

 most of these places the kind of soup that was pro- 



