Science in the Kitchen. 505 
teachers. In the intervening time we must do the best we can 
to remedy deficiencies, and if teachers can be found ambitious in 
their profession, there is but little doubt but they, by their own 
energies, will do much in accomplishing their object. What if 
they take up a new branch of science and become farmers as well 
as teachers, and thus enrich their own minds by furnishing food 
for others'? The like has been done and can, no doubt, be again 
successfully acomplished. 
In every district school library should be found a liberal quantity 
of agricultural books, and all the leading journals on the subject 
should be'taken and preserved to make a part of it. In this way 
it will experience a healthy and rapid growth, and nurture the 
taste, while it enlightens the mind on rural subjects. 
The last but in no way the least important means of educating 
farmers which we shall notice, consists in home instruction. This 
should be commenced with in the first lispings of infancy, and then 
it will " grow with the growth and strengthen with the strength '* 
of the recipient to his latest years, and even when age comes on, 
bringing with the decay of nature through the toils of life, it will 
furnish solace for weary hours and sweet reflections on a life well 
spent. It has wisely been remarked that children are naturalists. 
Those who have witnessed the fondness of infants for flowers and 
animals, and other subjects of natural history ere yet their feeble 
frames could support them, will not question this assertion. It is 
then only for parents to foster this natural taste for the beautiful 
and useful, in order to have it expand into the beautiful and useful 
attributes of educated mind, that is necessary to accomplish our 
object. Your sons would then become, through choice, cultivators 
of what they were in infancy encouraged to admire, and in the 
operation would blend the w^e/k^ with the sweet and the beautiful. 
The spirit of enquiry which prevails so generally in childhood, if 
kindly gratified will increase by instinctive nurturings,and education 
vnllcome'm consequence, let external obstacles be what they may. 
Science in the Kitchen. — Professor Liebig, in a letter to Prof. 
Silliman, says ; — " The method of roasting is obviously the best 
to make flesh the most nutricious. But it does not follow that 
boiling is to be interdicted. If a piece of meat be put into cold 
water, and this heated to boiling, and boiled until it is " done," 
it will become harder and have less taste, than if the same piece 
has been thrown into water already boilintj. In the first case the 
matters grateful to the smell and taste, go into the extract — the 
soup; in the second, the albumen of the meat coagulates from the 
surface inward, and envelopes the interior with a layer which is 
impregnable to water. In the latter case, the soup will be indif- 
ferent, but the meat delicious." 
