1 90 On the Construction of Fire-places^ etc. 



palatable and nourishing food when properly cooked, 

 is not eatable when simply boiled. How many cheap 

 articles may there be of which the most delicate and 

 wholesome food might be prepared, were the art and 

 the science of cooking them better understood. But I 

 beg my reader's pardon for detaining him so long with 

 speculations which he may perhaps consider as foreign 

 to the subject I promised to treat in this Essay. To 

 proceed, therefore, to those investigations which are 

 more immediately connected with the construction of 

 kitchen fire-places. 



