rsons who are so lost to all the feelings of humanity； as often to speculate upon the distress of the Public； and all THEIR operations effectually tend to increase the scarcity in the markets； and augment the general alarm。
But without enlarging farther in this place upon these public kitchens； and the numerous and important advantages which may in all countries be derived from them； I shall return to the interesting subjects which I have undertaken to investigate； the science of nutrition； and the art of providing wholesome and palatable Food at a small expence。
CHAPTER。 II。
Of the Pleasure of Eating； and of the Means that may be employed for increasing it。
What has already been said upon this subject will； I flatter myself； be thought sufficient to show that； FOR ALL THE PURPOSES OF NOURISHMENT； a much smaller quantity of solid Food will suffice than has hitherto been thought necessary； but there is another circumstance to be taken into the account； and that is； the PLEASURE OF EATING；an enjoyment of which no person will consent to be deprived。
The pleasure enjoyed in eating depends first upon the agreeableness of the taste of the Food； and secondly； upon its power to affect the palate。 Now there are many substances extremely cheap； by which very agreeable tastes may be given to Food； particularly when the basis or nutritive substance of the Food is tasteless； and the effect of any kind of palatable solid Food； （of meat； for instance；） upon the organs of taste； may be increased； almost indefinitely； by reducing the size of the particles of such Food； and causing it to act upon the palate by a larger surface。 And if means be used to prevent its being swallowed too soon； which may be easily done by mixing with it some hard and tasteless substance； such as crumbs of bread rendered hard by toasting； or any thing else of that kind； by which a long mastrication is rendered necessary； the enjoyment of eating may be greatly increased and prolonged。
The idea of occupying a person a great while； and affording him much pleasure at the same time； in eating a small quantity of Food； may； perhaps； appear ridiculous to some； but those who consider the matter attentively； will perceive that it is very important。 It is； perhaps； as much so as any thing that can employ the attention of the philosopher。
The enjoyments which fall to the lot of the bulk of mankind are not so numerous as to render an attempt to increase them superfluous。 And even in regard to those who have it in their power to gratify their appetites to the utmost extent of their wishes； it is surely rendering them a very importance service to show them how they may increase their pleasures without destroying their health。
If a glutton can be made to gormandize two hours upon two ounces of meat； it is certainly much better for him； than to give himself an indigestion by eating two pounds in the same time。
I was led to meditate upon this subject by mere accident。 I had long been at a loss to understand how the Bavarian soldiers； who are uncommonly stout； strong； and healthy men； and who； in common with all other Germans； are remarkably fond of eating； could contrive to live upon the very small sums they expended for Food； but a more careful examination of the economy of their tables cleared up the point； and let me into a secret which awakened all my curiosity。 These soldiers； instead of being starved upon their scanty allowance； as might have been suspected； I found actually living in a most comfortable and even luxurious manner。 I found that they had contrived not only to render their Food savoury and nourishing； but； what appeared to me still more extraordinary； had found the means of increasing its action upon the organs of taste so as actually to augment； and even prolong to a most surprising degree； the enjoyment of eating。
This accidental discovery made a deep impression upon my mind； and gave a new turn to all my ideas on the subject of Food。 It opened to me a new and very interesting field for investigation and experimenting inquiry； of which I had never before had a distinct view； and thenceforward my diligence in making experiments； and in collecting information relative to the manner in which Food is prepared in different countries； was redoubled。
In the following Chapter may be seen the general results of all my experiments and inquiries relative to this subject。A desire to render this account as concise and short as possible has induced me to omit much interesting speculation which the subject naturally suggested； but the ingenuity of the reader will supply this defect； and enable him to discover the objects particularly aimed at in the experiments； even where they are not mentioned； and to compare the results of practice with the assumed theory。
CHAPTER。 III。
Of the different kinds of food furnished to the poor in the house of industry at Munich； with an account of the cost of them。 Of the Expense of providing the same kinds of food in Great Britain； as well at the present high prices of provisions； as at the ordinary prices of them。 Of the various improvements of which these different kinds of cheap food are capable。
Before the introduction of potatoes as Food in the House of Industry at Munich； （which was not done till last August；） the Poor were fed with a soup composed in the following manner：
SOUP No I。 Weight Cost in Ingredients Avoirdupois sterling money。 lb。 oz。 L。 s。 d。 4 viertls＇4＇ of pearl barley； equal to about 20 1/3 gallons 。。。 。。。 。。。 141 2 0 11 7 1/2 4 viertls of peas 。。。 。。。 。。。 。。。 131 4 0 7 3 1/4 Cuttings of fine wheaten bread 。。。 69 10 0 10 2 1/4 Salt 。。。 。。。 。。。 。。。 。。。 。。。 。。。 19 13 0 1 2 1/2 24 maass； very weak beervinegar； or rather small beer turned sour； about 24 quarts 。。。 。。。 。。。 。。。 。。。 。。。 46 13 0 1 5 1/2 Water； about 560 quarts 。。。 。。。 。。。 1077 0 … 1485 10 1 11 8 13/22
Brought over 1 11 8 13/22 Fuel； 88lb。 of dry pine wood； the Bavarian clafter； （weighing 3961 lb。 avoirdupois；） at 8s。 2 1/4d。 sterling＇5＇ 。。。 。。。 。。。 。。。 。。。 0 0 2 1/4 Wages of three cook…maids； at twenty florins （37s。 7 1/2d。） a year； makes daily 。。。 。。。 。。。 0 0 3 2/3 Daily expence for feeding the three cook…maids； at ten creutzers （3 2/3 pence sterling） each； according to an agreement made with them 。。。 。。。 0 0 11 Daily wages of two men servants； employed in going to marketcollecting donations of bread； etc。 helping in the kitchen； and assisting in serving out the soup to the Poor 。。。 。。。 。。。 0 1 7 1/4 Repairs of the kitchen； and of the kitchen furniture； about 90 florins （8L。 3s。 7d。 sterling） a year； makes daily 。。。 。。。 。。。 。。。 。。。 。。。 0 0 5 1/2 … Total daily expense； when dinner is provided for 1200 persons 。。。 。。。 。。。 。。。 。。。 。。。 。。。 1 15 2 1/4
This sum （1L。 15s。 2 1/4d。） divided by 1200； the number of portions of soup furnished； gives for each portion a mere trifle
more than ONE THIRD OF A PENNY； or exactly 422/1200 of a penny； the weight of each portion being about 20 ounces。
But； moderate as these expenses are； which have attended the feeding of the Poor of Munich； they have lately been reduced still farther by introducing the use of potatoes。These most valuable vegetables were hardly known in Bavaria till very lately； and so strong was the aversion of the public； and particularly of the Poor； against them； at the time when we began to make use of them in the public kitchen of the House of Industry in Munich； that we were absolutely obliged； at first； to introduce them by stealth。A private room in a retired corner was fitted up as a kitchen for cooking them； and it was necessary to disguise them； by boiling them down entirely； and destroying their form and texture； to prevent their being detected：but the Poor soon found that their soup was improved in its qualities； and they testified their approbation of the change that had been made in it so generally and loudly； that it was at last thought to be no longer necessary to conceal from them the secret of its composition； and they are now grown so fond of potatoes that they would not easily be satisfied without them。
The employing of potatoes as an ingredient in the soup has enabled us to make a considerable saving in the other more costly materials； as may be seen by comparing the following receipt with that already given。
SOUP； No II。
Ingredients。 Weight Cost in Avoirdupois。 sterling money。 lb。 oz。 L。 s。 d。 2 viertls of pearl barley 。。。 。。。 70 9 0 5 9 13/22 2 viertls of peas 。。。 。。。 。。。 65 10 0 3 7 5/8 8 viertls of potatoes 。。。 。。。 230 4 0 1 9 9/11 Cuttings of bread 。。。 。。。 。。。 69 10 0 10 2 4/11 Salt 。。。 。。。 。。。 。。。 。。。 。。。 19 13 0 1 2 1/2 Vinegar 。。。 。。。 。。。 。。。 。。。 46 13 0 1 5 1/2 Water 。。。 。。。 。。。 。。。 。。。 。。。 982 15 … Total weight 1485 10 Expenses for fuel； servants； repairs； etc。 as before 。。。 。。。 。。。 。。。 。。。 。。。 。。。 0 3 5 5/12 Total daily expence； when dinner is provided for 1200 persons 。。。 。。。 。。。 。。。 。。。 。。。 。。。 1 7 6 2/3
This sum （1L。 7s。 6 2/3。） divided by 1200； the number of portions of soup； gives for each portion ONE FARTHING very nearly； or accurately； 1 1/40 farthing。
The quantity of each of the ingredients contained in one portion of soup is as follows：
In avoirdupois weight。 Ingredients。 Soup； No I。 Soup； No II。
Of pearl barley 1 1058/1200 0 1129/1200 Of peas 。。。 。。。 1 960/1200 0 1050/1200 Of potatoes 。。。 3 84/1200 Of bread 。。。 。。