309 
Cookery, 
trid animal or vegetable matters ; to that change I attribute the 
deterioration which was experienced with the chromat of lead hi- 
therto used. I will further observe, that I think oil made drying 
by oxyded lead, should not be used, owing to the great affinity 
which the oxyds of lead have for carbonic acid, particularly when 
in contact with substances capable of affording that acid by de- 
composition. I will not say that I know the oil is partly decom- 
posed, but I think I have observed the phenomenon : a board was 
painted with the pigment and poppy oil, it appears to stand very 
well. 
In the above, sir, I have endeavoured to lay before you the rea- 
soning which led to the processes I now pursue ; should you pub- 
lish them, no person will be disappointed who follows them faith- 
fully. 
Your friend, 
WILLIAM HEMBEL, jun. 
Thomas Cooper, Esq. 
Professor of Chymistry, 
Carlisle College. 
.Tune 28th, 1814. 
COOKERY: A SALMAGUNDI. 
Nuy St yLvvjgccysOoi Sop7rou 
K oti ytxQ T^vKoy.®* N/ 0&7 sjavtisccto ctitov 
T yjTTS^ $Ct)$£Ka TTccTScg evi [JLsyagcucriv oXovtq* 
Now let us think about supper : for the fair haired Niobi did 
\ not forget her meals, although she had twelve children lying dead 
j in her house. 
SO spake the swift-footed Achilles to king Priam, who came 
! to beg the body of his son Hector. Harry Fielding, too, has a dis- 
1 sertation in Tom Jones, to prove that even violent love will not take 
| away the necessity of eating, or entirely destroy the appetite for a 
good dinner. This, in my opinion, is also proved by the common 
practice in every country, of drinking to your mistress’s health, 
which presupposes good eating to be washed down with the good 
wine used on such an occasion. The same inference may be fair- 
I' • 
1 
!! 
