1 74 Advertisement. 



Soups may, it is true, be made thick and substantial 

 with meat. But, when this is done, they are neither 

 palatable nor wholesome : they appall and load the 

 stomach, weaken the powers of digestion, and instead 

 of affording wholesome nourishment, strength, and 

 refreshment, are the cause of many disorders. They 

 are, moreover, very expensive. But this is not the 

 case with soups made thick and substantial with fari- 

 naceous matter, and other vegetable substances, and 

 seasoned and rendered palatable with salt, pepper, 

 onions, and a little salted herrings, hung beef, bacon, 

 or cheese, and eaten with a due proportion of bread. 



I am the more anxious to recall the attention of the 

 public to this subject at the present time, as the utility 

 of the public kitchens for feeding the poor, which have 

 lately been formed, and are now forming in various 

 parts of the kingdom, must depend very much on the 

 choice of the ingredients used in preparing food, and 

 the manner of combining them which is adopted by 

 those who have the direction of these interesting 

 establishments. The share I have had in bringing 

 these establishments into use, the opinion I entertain 

 of their importance to society, and the anxiety I must 

 naturally feel for their success, will, I flatter myself, be 

 considered as a sufficient excuse for my solicitude in 

 watching over their progress, and for the liberty I may 

 take in pointing out any mistakes in the manage- 

 ment of them that might tend to bring them into 

 disrepute. 



