1 86 On the Construction of Kitchen 



philosophers and mathematicians are such as the 

 generality of readers will be tempted to pass over 

 without examination; but, deeply impressed with the 

 importance of the object I have in view, I am deter- 

 mined to pursue it at all hazards. 



My principal design in publishing these computations 

 is to awaken the curiosity of my reader s^ and fix their 

 attention on a subject which, however low and vulgar 

 it has hitherto generally been thought to be, is in fact 

 highly interesting, and deserving of the most serious 

 consideration. I wish they may serve to inspire cooks 

 with a just idea of the importance of their art, and of 

 the intimate connection there is between the various 

 processes in which they are daily concerned, and many 

 of the most beautiful discoveries that have been made 

 by experimental philosophers in the present age. 



The advantage that would result from an application 

 of the late brilliant discoveries in philosophical chem- 

 istry, and other branches of natural philosophy and 

 mechanics, to the improvement of the art of cookery, 

 are so evident and so very important that I cannot help 

 flattering myself that we shall soon see some enlightened 

 and liberal-minded person of the profession take up the 

 matter in earnest, and give it a thoroughly scientijic 

 investigation. 



In what art or science could improvements be made 

 that would more powerfully contribute to increase the 

 comforts and enjoyments of mankind ? 



And it must not be imagined that the saving of fuel 

 is the only or even the most important advantage that 

 would result from these inquiries: others of still greater 

 magnitude, respecting the manner of preparing food for 

 the table, would probably be derived from them. 



