330 On the Construction of Kitchen 



experiment indicated that little or none of the juices 

 of the meat had been mixed with it. 



When the Bavarian cook made soup in her own 

 way, the materials (the meat and water) were put into 

 a tall cylindrical boiler, and this boiler was set down 

 upon the hearth against a wood fire, in such a manner 

 that the heat was applied to one side only of the boiler, 

 while the other sides of it were exposed to the cold air 

 of the atmosphere ; consequently the communication 

 of the heat to the water produced in it a rapid circu- 

 latory motion, and, when the water boiled, this motion 

 became still more violent. And this process being 

 carried on for a considerable length of time, the juices 

 of the meat were so completely washed out of it that 

 what remained of it were merely tasteless fibres; but 

 when the ingredients for this meat-soup, taken in the 

 same proportions, were cooked during the same length 

 of time in a boiler set in a closed fire-place and heated 

 by a small equal fire, this moderate heat being applied 

 to the boiler on every side at the same time, while the 

 loss of heat at the surface of the liquid was effectually 

 prevented by the double cover of the boiler, the in- 

 ternal motions in the water, occasioned by its receiving 

 heat, were not only very gentle, but they were so di- 

 vided into a vast number of separate ascending and 

 descending small currents, that the mechanical effects 

 of their impulse on the meat could hardly be sensible ; 

 and as the fire was so regulated that the boiling was 

 never allowed to be at all vehement (the liquid being 

 merely kept gently simmering) after the contents of 

 the boiler were once brought to the temperature of 

 boiling, the currents occasioned by the heating ceased 

 of course, and the liquid remained nearly in a state of 





