If these expectations are justified by results, this preliminary essay will fulfil its double object. It will diffuse a knowledge of what is at present knowable of ‘The Chemistry of Cookery’ among those who greatly need it, and will contribute to the extension of such knowledge by opening a wide and very promising field of scientific research.

I should add that the work is based on a series of papers that appeared in ‘Knowledge’ during the years 1883 and 1884.

W. MATTIEU WILLIAMS.

Stonebridge Park, London, N.W.
March 1885.

[CONTENTS.]

CHAPTERPAGE
I.INTRODUCTORY[1]
II.THE BOILING OF WATER[8]
III.ALBUMEN[19]
IV.GELATIN, FIBRIN, AND THE JUICES OF MEAT[32]
V.ROASTING AND GRILLING[47]
VI.COUNT RUMFORD’S ROASTER[63]
VII.FRYING[84]
VIII.STEWING[111]
IX.CHEESE[127]
X.FAT—MILK[156]
XI.THE COOKERY OF VEGETABLES[173]
XII.GLUTEN—BREAD[194]
XIII.VEGETABLE CASEIN AND VEGETABLE JUICES[211]
XIV.COUNT RUMFORD’S COOKERY AND CHEAP DINNERS[227]
XV.COUNT RUMFORD’S SUBSTITUTE FOR TEA AND COFFEE[245]
XVI.THE COOKERY OF WINE[265]
XVII.THE VEGETARIAN QUESTION[294]
XVIII.MALTED FOOD[303]
XIX.THE PHYSIOLOGY OF NUTRITION[313]
INDEX[325]