receive a thorough scientific examination; and if this should be the case, I will venture to predict, that the important discoveries, and improvements, which must result from these enquiries, will render the alarms which gave rise to them for ever famous in the annals of civil society.

Great Importance of the Subject under Consideration. --Probability that Water acts a much more important Part in Nutrition than has hitherto been generally imagined.--Surprisingly small Quantity of solid Food necessary, when properly prepared, for all the Purposes of Nutrition.--Great Importance of the Art of Cookery.--Barley remarkably nutritive when properly prepared.--The Importance of culinary Processes for preparing Food shown from the known Utility of a Practice common in some Parts of Germany of cooking for Cattle.--Difficulty of introducing a Charge of Cookery into common Use.--Means that may be employed for that Purpose.

That our knowledge in regard to the science of nutrition is still very imperfect, is certain; but, I think there is reason to believe, that we are upon the eve of some very important discoveries relative to that mysterious operation.

Since it has been known that Water is not a simple element, but a compound, and capable of being decomposed, much light has been thrown upon many operations of nature which formerly were wrapped up in obscurity. In vegetation, for instance, it has been rendered extremely probable, that water acts a much more important part than was formerly assigned to it by philosophers.-- That it serves not merely as the vehicle of nourishment, but constitutes at least one part, and probably an essential part, of the Food of plants.-- That it is decomposed by them, and contributes materially to their growth;--and that manures serve rather to prepare the water for decomposition, than to form of themselves--substantially, and directly-- the nourishment of the vegetables.

Now, a very clear analogy may be traced, between the vegetation and growth of plants, and the digestion and nourishment of animals; and as water is indispensably necessary in both processes, and as in one of them, (vegetation,) it appears evidently to serve as Food;--why should we not suppose it may serve as food in the other?--There is, in my opinion, abundant reason to suspect that this is really the case; and I shall now briefly state the grounds upon which this opinion is founded.-- Having been engaged for a considerable length of time in providing Food for the Poor at Munich, I was naturally led, as well by curiosity as motives of economy, to make a great variety of experiments upon that subject; and I had not proceeded far in my operations, before I began to perceive that they were very important;--even much more so than I had imagined.

The difference in the apparent goodness, of the palatableness, and apparent nutritiousness of the same kinds of Food, when prepared of cooked in different ways, struck me very forcibly; and I constantly found that the richness or quality of a soup depended more upon a proper choice of the ingredients, and a proper management of the fire in the combination of those ingredients, than upon the quantity of solid nutritious matter employed;-- much more upon the art and skill of the cook, than upon the amount of the sums laid out in the market.

I found likewise, that the nutritious of a soup, or its power of satisfying hunger, and affording nourishment, appeared always to be in proportion to its apparent richness or palatableness.

But what surprised me not a little, was the discovery of the very small quantity of solid Food, which, when properly prepared, will suffice to satisfy hunger, and support life and health; and the very trifling expence at which the stoutest, and most laborious man may, in any country, be fed.