AMERICAN INSTITUTE. 283 



of the "Rhode Island Association for the Encouragement of Domestic 

 Industry," and their report says that "a fire was kindled in a medium- 

 sized stove, and in three and one-quarter hours they had upon the table 

 ten pounds of mutton, nine pounds of roast beef, eight pounds of steak, 

 eight pounds of sweet potatoes, six large pies, and a pan of biscuits ; and 

 that the meats were really roasted, and retained nearly all the natural 

 juices, so that the taste was savory, delicious, rich, toothsome, just as they 

 were in old times, when roasted before a wood fire." I repeat: it is not 

 so much matter what we have to eat as it is how it is cooked, I am not 

 here to give cookery lessons — we are giving those in The Trihme every 

 week — ^but I urge the necessity of thinking more upon this all-important 

 question. 



I want somebody to think and act upon this principle, partially devel- 

 oped in Pearson's stove, whether working on a large scale can not be done 

 in ovens supplied with hot air from a distant furnace, as our rooms are 

 heated. If air can be heated hot enough to drive a " caloric engine," 

 perhaps it can be heated hot enough to bake a loaf of bread. Who knows ? 

 Do those who cook meat ever try to know why one piece is not only more 

 toothsome, but more nutritious than another 'i In the generally supposed 

 simple act of boiling a piece of beef, there is great need of more thought. 

 To-day it is rich, juicy, nutritious; to-morrow, "as dry as a chip," and 

 containing but little more sustenance. Why ? Both pieces were cut side 

 by side, and both should have been equally good. And being cooked only 

 one day apart, it is in vain to charge it to the influence of the moon. It 

 is rather the influence of ignorance on the part of the cook. I doubt 

 whether one in ten of them can tell the cause of the difference. I have 

 never yet found a servant girl that could be convinced of the important 

 necessity of never putting a piece of meat into the pot, unless the water 

 was boiling and the fire in a condition to keep it boiling. The same prin- 

 ciple is true of baking. Always put the meat, or bread, at first into a 

 very hot oven, or before a very hot fire. That is one of the secrets of the 

 johnny-cake — the dough was placed in such close proximity to the hot 

 coals that it seared over and shut the sweetness in, and then had to be 

 moved back a little to prevent burning. And the secret of the ventilated, 

 or hot-air oven, is that a higher heat could be maintained, without danger 

 of scorching. But enough of my lesson on cooking for one day. It is a 

 question that will bear a great deal of talking about. 



TREES FEOM SEED. 



Dr. Peck suggested the question for discussion at the nest meeting of 

 growing seedling trees, which was agreed to. 



The Secretary said that great changes had taken place in trees — -for 

 instance, the chestnut trees of France of the present time are entirely dif- 

 ferent from the chestnuts of ancient times. 



HENRY MEIGS, Secretary. 



