Of Food. 399 



CHAPTER I. 



Great Importance of the Subject under Consideration. 

 — Probability that Water acts a much more impor- 

 tant Part in Nutrition than has hitherto been gen- 

 erally imagined, — Surprisingly small Quantity of 

 solid Pood necessary, when properly prepared, for all 

 the Purposes of Nutrition. — Great Importance of 

 the Art of Cookery. — Barley remarkably nutritive 

 when properly prepared. — The Importance of cu- 

 linary Processes for preparing Food shown from, the 

 known Utility of a Practice common in some Parts 

 of Germany of cooking for Cattle. — Difficulty of 

 introducing a Change of Cookery into co^nmon Use. 

 • — Means that may be employed for that Purpose. 



THERE is, perhaps, no operation of nature which 

 falls under the cognizance of our senses more 

 surprising or more curious than the nourishment and 

 growth of plants and animals ; and there is certainly no 

 subject of investigation more interesting to mankind. 

 As providing subsistence is, and ever must be, an object 

 of the first concern in all countries, any discovery or im- 

 provement by which the procuring of good and whole- 

 some food can be facilitated must contribute very 

 powerfully to increase the comforts and promote the 

 happiness of society. 



That our knowledge in regard to the science of 

 nutrition is still very imperfect, is certain ; but I think 

 there is reason to believe that we are upon the eve of 

 some very important discoveries relative to that mys- 

 terious operation. 



