mania that is mounting from area to attic throughout this
country. Such a term as _manipulation_ sounds well enough in Mr.
Brande's laboratory at the Royal Institution, but would be quite
out of place in the kitchen of either of the hotels in the same
street. A footman might as well study the polarization of light
whilst cleaning the drawing-room windows.

From a table of contents we learn that among them there are the following
methods:--

Soups 105
Fish 115
Beef 70
Mutton 31
Veal 60
Gravies, Sauces, &c. 104
Puddings, Pies, and Tarts 263
Creams, Custards, &c. 134
Cakes and Preserves 182

--what more can mortal man desire, "nay, or women either." Appended to them
is much valuable information concerning the poultry-yard, dairy, brewery,
kitchen-garden, bees, pigs, &c. so as to render this _Practice of Cookery_
a truly useful and treasurable system of domestic management, and a book of
matters-of-fact and experience. The subject is too melting--too tempting
for us to resist paying this tribute to Mrs. Dalgairns's volume.

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