1596 
POPULAR SCIENCE REVIEW. 
orders is unknown in France. Everybody goes to market there, and here 
lies another secret of the national success in cookery.” If, as we hope, 
our author’s advice may be universally followed, we doubt not that a great 
deal will be effected towards the much-desired end. But it is her method 
of selecting dishes that we have especially to commend. For we venture to 
assert that the reader who has any experience will travel through her 
volume without finding half-a-dozen dishes which may not be readily pre- 
pared for anyone whose income is even 200/. a-year. And again, it is 
..necessary to give the authoress credit for her selection of dishes. Indeed, in 
this respect her book is a peculiar exception ; it would almost seem to have 
'been prepared by a Frenchwoman. Throughout her menus are arranged 
with a skill and a regard for good taste which is not often to be found in this 
^country among writers for the kitchen. In her general remarks on the subject, 
.the author shows, by a few telling examples, how sadly our system of cook- 
ing fails. We need only mention two or three. For instance, there is the mode 
of cooking vegetable-marrow by cutting it into slices, a mode which abso- 
lutely destroys its flavour ; the same thing may be said about onions. 
Again, in cooking fish, soles for example, there is complete destruction of 
flavour by removing the skin, instead of simply scraping them; and again, 
much fish is injured by an absence of vinegar. In the matter of roasting, the 
authoress advises the employment of aDutch-oven, made by Burton, of Oxford 
Street. She says it is infinitely less expensive than a fire, and that “ any of 
the joints given in the bills of fare may be roasted in this oven with a mere 
handful of fire, and will be found quite as nice as if done on the spit.” With 
regard to this question we know some of our readers will express a doubt. But 
then the author says that ventilation must be attended to, and she says that, 
in this respect, “the plan of the first patentee, Flavel, of Leamington, has 
never been surpassed.” She also recommends the use of gas-stoves, which, 
we believe, the Crystal Palace Company are now largely introducing among 
the surrounding inhabitants. We wish we had space to give some of the 
writer’s observations on the use of the stew-pan and the frying-pan, for they 
are eminently practical, and above all are to the point. So is it with regard 
to her remarks on the general management of the table, the use of wines, 
and so forth. Indeed, we are well pleased with the volume, and we trust 
our readers will excuse the length to which our remarks have extended 
apropos of such a subject. 
N interesting little book is this, and we can quite imagine that it formed, 
when delivered, a very capital though sketchy lecture. Yet we do not 
see what claim it has to publication. Still, if it pleases the author, we do 
not know whom we are to blame. It is, of course, a most outlinear account 
— indeed in many cases its sketches are too slight — of the various descrip- 
tion of eyes to be met with throughout the animal kingdom ; and it has, in 
addition, a few remarks on allied subjects, as, for instance, M. Pouchet’s 
observations on the changes of colour in fish and Crustacea. It is amply 
THE STRUCTURE OF THE EYE.* 
* “A Popular Description of the Human Eye, with Remarks on the Eves of 
Inferior Animals.” By W. Whalley, M.R.C.S.E. London : Churchill, 1874. 
