causes thirst,
and thirst perpetuates drunkenness. Any one who has suffered from a fit
of indigestion, and can recollect the accompanying headache and the
lowness of spirits, varying in degree from dejection or ill-humor to the
most extreme melancholy, until the intellectual faculties seemed dazed,
and the moral feelings blunted, will hardly wonder that when such a
condition becomes chronic, as is often the case from the use of
improperly prepared food, the victim is easily led to resort to
stimulants to drown depression and enliven the spirits.

A thorough practical knowledge of simple, wholesome cookery ought to
form a part of the education of every young woman, whatever her station
in life. No position in life is more responsible than that of the person
who arranges the bills of fare and selects the food for the household;
and what higher mission can one conceive than to intelligently prepare
the wherewithal to make shoulders strong to bear life's burdens and
heads clear to solve its intricate problems? what worthier work than to
help in the building up of bodies into pure temples fit for guests of
noble thoughts and high purposes? Surely, no one should undertake such
important work without a knowledge of the principles involved.

THE PRINCIPLES OF SCIENTIFIC COOKERY.

Cookery is the art of preparing food for the table by dressing, or by
the application of heat in some manner.

FUELS.--Artificial heat is commonly produced by combustion, caused
by the chemical action of the oxygen of the air upon the hydrogen and
carbon found in fuel. The different fuels in common use for cooking
purposes are hard wood, soft wood, charcoal, anthracite coal, bituminous
coal, coke, lignite, kerosene oil, gasoline, and gas. As to their
respective values, much depends upon the purpose for which they are to
be used. Wood charcoal produces a greater amount of heat than an equal
weight of any other fuel. Soft wood burns quicker and gives a more
intense heat than hard wood, and hence is best for a quick fire. Hard
wood burns slowly, produces a larger mass of coals, and is best where
long-continued heat is desired. Anthracite coal kindles slowly, and
burns with little flame or smoke, but its vapor is sulphurous, and on
that account it should never be burned in an open stove, nor in one with
an imperfect draft. Its heat is steady and intense. Bituminous coal
ignites readily, burns with considerable flame and smoke, and gives a
much less i