[53-*] “The diversities of taste are so many and so considerable, that it seemeth strange to see the matter treated of both by philosophers and physicians with so much scantiness and defect: for the subject is not barren, but yieldeth much and pleasant variety, and doth also appear to be of great importance.”—From Dr. Grew’s Anat. of Plants, fol. 1682, p. 286. The Dr. enumerates sixteen simple tastes: however, it is difficult to define more than six.—1st. Bitter as wormwood. 2d. Sweet as sugar. 3d. Sour as vinegar. 4th. Salt as brine. 5th. Cold as ice. 6th. Hot as brandy. “Compound tastes, innumerable, may be formed by the combination of these simple tastes—as words are of letters.”—See also Phil. Trans. vol. xv. p. 1025.
[53-†] “I am persuaded that no servant ever saved her master sixpence, but she found it in the end in her pocket.”—Trusler’s Domestic Management, p. 11.
[55-*] “A surgeon may as well attempt to make an incision with a pair of shears, or open a vein with an oyster-knife, as a cook pretend to dress a dinner without proper tools.”—Verrall’s Cookery, 8vo. 1759, p. 6.
[55-†] Many COOKS miss excellent opportunities of making themselves independent, by their idleness, in refusing any place, however profitable, &c. if there is not a kitchen maid kept to wait upon them.
There are many invalids who require a good cook, and as (after reading this book they will understand how much) their comfort and effective existence depends on their food being properly prepared, will willingly pay handsome wages, (who would not rather pay the cook than the doctor?) but have so little work in the kitchen that one person may do it all with the utmost ease, without injury to her health; which is not the case in a large family, where the poor cook is roasting and stewing all day, and is often deprived of her rest at night. No artists have greater need to “make hay while the sun shines,” and timely provide for the infirmities of age. Who will hire a superannuated servant? If she has saved nothing to support herself, she must crawl to the workhouse.
It is melancholy to find, that, according to the authority of a certain great French author, “cooks, half stewed and half roasted, when unable to work any longer, generally retire to some unknown corner, and die in forlornness and want.”—Blackwood’s Edin. Mag. vol. vii. p. 668.
[56-*] “The season of the year has considerable influence on the quality of butcher-meat; depending upon the more or less plentiful supply of food, upon the periodical change which takes place in the body of the animal, and upon temperature. The flesh of most full-grown quadrupeds is in highest season during the first months of winter, after having enjoyed the advantage of the abundance of fresh summer food. Its flavour then begins to be injured by the turnips, &c. given as winter food; and in spring, it gets lean from deficiency of food. Although beef and mutton are never absolutely out of season, or not fit for the table, they are best in November, December, and January. Pork is absolutely bad, except during the winter.”—Supplement to the Edin. Ency. Brit. p. 328.
[57-*] “Larders, PANTRIES, and SAFES must be sheltered from the sun, and otherwise removed from the heat; be dry, and, if possible, have a current of dry, cool air continually passing through them.
“The freezing temperature, i. e. 32 degrees of Fahrenheit, is a perfect preservative from putrefaction: warm, moist, muggy weather is the worst for keeping meat. The south wind is especially unfavourable, and lightning is quickly destructive; but the greatest enemy you have to encounter is the flesh-fly, which becomes troublesome about the month of May, and continues so till towards Michaelmas.”—For further Obs. on this subject see “The Experienced Butcher,” page 160.