for instance, if the chemistry of gases will not ultimately
overcome those, as yet, rebellious substances, mingle and combine
them in proportions not as yet tempted, and thence obtain
substances and effects which would remove many restrictions in our
powers.

ORIGIN OF GASTRONOMY.

Gastronomy has at last appeared, and all the sister sciences have
made a way for it.

Well; what could be refused to that which sustains us, from the
cradle to the grave, which increases the gratifications of love
and the confidence of friendship which disarms hatred and offers
us, in the short passage of our lives, the only pleasure which not
being followed by fatigue makes us weary of all others.

Certainly, as long as it was confided to merely hired attendants,
as long as the secret was kept in cellars, and where dispensaries
were written, the results were but the products of an art.

At last, too late, perhaps, savants drew near.

They examined, analyzed, and classified alimentary substances, and
reduced them to simple elements.

They measured the mysteries of assimilation, and following most
matter in all its metamorphoses saw how it became vivified.

They watched diet in its temporary and permanent effects, for