ounce_ of
water.

A DESSERT-SPOONFUL is the half of a table-spoonful; that is to say, by
it is meant a measure or bulk equal to a _quarter of an ounce_ of water.

A TEA-SPOONFUL is equal in quantity to a _drachm_ of water.

A DROP.--This is the name of a vague kind of measure, and is so called
on account of the liquid being _dropped_ from the mouth of a bottle. Its
quantity, however, will vary, either from the consistency of the liquid
or the size and shape of the mouth of the bottle. The College of
Physicians determined the quantity of a drop to be _one grain_, 60 drops
making one fluid drachm. Their drop, or sixtieth part of a fluid drachm,
is called a _minim_.

[Illustration: _Fig_. 22.]

Graduated class measures can be obtained at any chemist's, and
they save much trouble. One of these, containing a wine pint, is
divided into 16 oz., and the oz, into 8 drachms of water; by
which, any certain weight mentioned in a recipe can be
accurately measured out. Home-made measures of this kind can
readily be formed by weighing the water contained in any given
measure, and marking on any tall glass the space it occupies.
This mark can easily be made with a file. It will be interesting
to many readers to know the basis on which the French found
their system of weights and measures, for it certainly possesses
the grandeur of simplicity. The metre, which is the basis of the
whole system of French weights and measures, is the exact
measurement of one forty-millionth part of a meridian of the
earth.

78. EXCELLENCE IN THE ART OF COOKERY, as in all other things, is only
attainable by practice and experience. In proportion, therefore, to the
opportunities which a cook has had of these, so will be his excellence
in the art. It is in the large establishments of princes, noblemen, and
very affluent families alone, that the man cook is found in this
country. He, also, superintends the kitchens of large hotels, clubs, and
public institutions, where he, usually, makes out the bills of fare,
which are generally submitted to the principal for approval. To be able
to do this, therefore, it is absolutely necessary that he should be a
judge of the season of every dish, as well as know perfectly the state
of every article he undertakes to prepare. He must also be a judge of
every article he buys; for no skill, however great it may be, will
enable him to, make that good which is reall