202 Scientific Reviews. 
or can be so easily preserved and managed ; so that the larve, &c. appear to me 
peculiarly and exclusively devoted to the consideration of microscopists.”°—P. 6. 
It would be entirely unnecessary to vindicate the value of such 
a work as might be expected from this outline,—a question can 
only exist as to its execution. Now though the matter, as we have 
stated, is practically excellent, we cannot refrain from giving Dr. 
Goring our ideas on the manner in which we have been taught to 
believe that science ought to be treated, as compared with the pa- 
pers to which his initials are afixed. There is a gentlemanlike 
style, an absence of slang, an ignorance of the kitchen, found in the 
writings of our favourite models, which we vainly look for in these 
pages. It may be said that the mob will not read, and, what is 
more important, that they will not buy, unless there be some buf- 
foonery to stimulate their gross appetites. But rather let them 
perish in their ignorance, than our men of science turn panders to 
their desires by the prostitution of all that is fair and amiable ; and 
if they will not purchase, do not you, then, prepare ; but seek your 
bread after some more honourable vocation. ‘That we are not un- 
necessarily fastidious, may be gathered from the following address 
to his pupil :— 
** Now, courteous disciple, I will endeavour to instruct thee how to manage 
thy tackle, and will, moreover, have the extreme complaisance to suppose thee (in 
all microscopic maiters at least) one of the awkward squad, as stupid as an owl, 
and as ignorant as a cart-horse. I will tell thee as well as I can all that thou 
art ¢o do, and all that thou art not to do. I will try to make thee know the right 
end of thy instrument from the wrong one; how to put a fly’s eye before the ob- 
ject-glass, and a fool’s eye before the eye-piece ; with many other things equally 
curious, important, and interesting; and if perchance I shall succeed in learning 
thee how to*deal with the instrument under consideration, (the operative aplanatic 
engiscope,) together with the Amician reflector, the management of all others 
thou canst meet with will be as easy to thee as the guidance of a cock-boat is to 
the seaman who can work a line-of-battle ship.”—P. 61. 
And that we have probably successfully divined the circle in 
which our author has moved, will be seen from the following illus- 
trative narrative :— 
oo Vhadva Srna cook who piqued herself very much upon frying fish, and 
who certainly cooked it most inimitably, according to her. own country fashion, 
that is, quite plain, and in oil. I once wanted some smelts fried in the English — 
way, 7. e. with eggs and crumbs in lard. Though cooking is notoriously a mat- 
ter of taste, yet I think cooks are more obstinate ad bigotted, in their own way, 
than any other artists whatever. I suspected I should have a tough job, so I re- 
solved to be very gracious, and accordingly stepped down to Teresa’s laboratory, 
with a brandy bottle in my hand, to smooth her over, and resolved to go about 
the bush very cleverly. It did not do though. Having prefaced the subject with 
a glass, I entered into the detail, and thought I was getting on famously, as she 
heard me to an end very patiently, with merely a few short coughs. She then, 
however, burst at once into a volcanic paroxysm of rage, and as she always spoke 
Spanish when in a passion, I could but very imperfectly understand her. After 
a volley of invocations and execrations, her oration was, I believe, something to 
‘the tune of what follows :—‘* Holy Mother of God, look down upon me!~ Fry 
fish in lard with egg and crumbs!!! What beasts these English heretics are!!! 
You teach me to fry fish2 You? You? [Here she lifted up the frying-pan, 
