Biographical Memoir of Count Rumford. 39 



and caldrons of new forms, which, from the hall to the kitchen and 

 the workshop, have reduced the consumption of fuel by more than 

 a half. 



When we fancy to ourselves those enormous chimneys of our an- 

 cestors, in which whole trees were burnt, and which almost all smok- 

 ed, we are astonished that the simple and sure improvement of Count 

 Rumford was not sooner devised. But there must be some difficul- 

 ty concealed in all those things which are found out so late, and 

 which we call so simple when once they are discovered. 



The improvements which Count Rumford made in the construc- 

 tion of kitchens, will have a more important, although a somewhat 

 more tardy result, because somewhat more firm foundations must be 

 be laid for their first establishment. The unfortunate cook himself, 

 at present half roasted by the heat of his fire, will be enabled to op- 

 erate calmly in a mild atmosphere, with an economy of three fourths 

 for fuel, and of one half for time : and Count Rumford did not con- 

 sider as of small importance this ease procured for those who prepare 

 our food. As tlie same quantity of original matter furnishes a much 

 greater or a much smaller quantity of nutrition, according as it is 

 prepared, he looked on the art of cookery as equally interesting with 

 that of agriculture. He did not confine himself to the art of cook- 

 ing food at little expense, but also bestowed much attention on that 

 of composing it. He discovered, for example, that the water which 

 is incorporated with food becomes itself, by this mixture, a nutritive 

 matter ; and he tried, of all the alimentary substances, to find out 

 that which nourishes most and at the smallest expense. He even 

 made a study of the pleasure of eating, on which he wrote an ex- 

 press dissertation ; not assuredly for himself, for his moderation was 

 excessive, but in order also to discover the economical means of in- 

 creasing and prolonging it, because he saw in it an intention of na- 

 ture to excite the organs which are to concur in digestion. 



It was by thus judiciously combining the choice of substances, 

 with all possible economy in the art of preparing them, that he was 

 enabled to support man at so litde cost, and that, in all civilized coun- 

 tries, his name is now connected with the most eflicacious aids that 

 industry can receive. This honor much excels those which have 

 been decreed to the Apiciuses of ancient and modern times ; I would 

 even venture to say, to many men who have been celebrated for dis- 

 coveries of a higher order. 



