463 
Cookery, ^ 
tained in the smallest compass, I should say that 8 ounces of the 
fat of well-fed, moderately-salted, well dried pork, two ounces of 
seasoned portable soup, and 8 ounces of tossamanonny, would be 
nutriment sufficient to support a day*s labour. This would amount 
to half the usual weight. The stomach requires distention from 
quantity, as well as mere nutriment ; and this is given by the bulk 
which the parched corn acquires, when mixed with water.* 
As to the economical principles of dressing food, they relate 
1st. to the economising of the food. 2ly. To the economizing of 
the fuel. 
In 36 Ph. Mag. 142, an account is given of some experiments 
on a large scale on dressing meat, that seem entitled to full credit. 
2801b. of beef lost by boiling in lb, oz. 
the common way - - 73. 14 or 2 6-§: per cent, 
1901b, ofbeef lostby roasting 61. 2 or 32 percent. 
9 Olb. of beef lost by baking ° 27. — or 30 per cent. 
Mutton lost by boiling - „ „ 21^ per cent. 
Do. by roasting » - » from 31^ to 35| per cent. 
These experiments decide the point, that the cookery of econo- 
my, is confined to stewing meat in close vessels ; v/here the liquor 
in which the meat is boiled, shall be saved, and by the addition of 
cabbage, carrot, turnip, onion, leek, or all of these, with flour, form 
apart of the meal. Weight for weight, leek is superior in nutri- 
ment and in flavour to onion. 
I have mentioned the soup of bones. These should be broken 
into pieces, and boiled, or rather simmered, in a close vessel. 
Much nutriment is thrown away in throwing away bones. This 
has been ascertained on a large scale at Manchester by the gentle.- 
men who superintended the benevolent soup establishments th,ere ; 
* The common rations ofbeef delivered to the soldiery, are defective \ii 
point of frugality, inasmuch as the bone is always thrown away by the men as 
useless ; whereas bone will yield from 35 to 40 per cent, of very good soup. The 
camp kettles are ill contrived ; they should have covers ; which save both 
time and fuel. Every mess beside a camp kettle should have a thin furnace 
to economise the fuel used ; which is frequently more difficult to be procur- 
ed than food. 
Moreover, lean meat, contains very little nutriment, and hardly any other 
can be procured on a march. In every point of view therefore, the food for 
a campaign ought to be previously prepared, where meat of good quality can 
be procured, and time allowed to prepare it into nutritious food in the small- 
est compass, and at the cheapest rate. 
