Morning herald. [volume] (New York [N.Y.]) 1837-1840, 1838-09-28


II is not great things, but riies which principally
make Up the sum of happiness. Whe would not think
dull razsr which draws tears from the eyes every
morning, or creakng tavern sign, which dsturbs us
every night, much greater evil than the single sharp
pang oecasioned by the drawing of tooth? An act
like eating, therefore which is repeated several times
every day by the millions who inhabt the globe is
subject of serious investigation. The scientific pride
which dsdains to dwell on the ordinary affairs OF
common life, is rapidly vanishing; and in an age
when utility is the great object OF the philosopher,
cookery may hope TO engage share Of his attention
Ii has been asked why does man cook! why does
he, unlike the lower animals, transform the materials
which nature gives him for nourishment at least, with
the exception of some savage tribes Some phloso-
pliers have ascribed il 10 desire innate IN man 10
make changes in everything that he meets. But
however, philosophers may solve this question: the tact
is clear that cook, and al! agree IN desiring some
thing palatable. Everybody knows that thouaands
of people in this city alone generally spoil what ma
ture affords them as nourishment; and he would be
great beneactor 10 his people, who should teach them
TO adept a system Of cookery which would make
their dishes a, once palatabe and wholesome. Rum
ford has attained deserved celebrity for his efforts to
improve the food Of the poor, and he would be no
small benefacor of his species, who should be equal.
ly successful in improving the diet Of the people at
large Most modern books on cookery are devoted
to the preparation Of refined dishes; and very an
founded prejudice prevails, if the culinary ar, were
too trivial matter 10 eEgage rejecting mlhd.-
There is one book however, that meets the wants OF
the people at large although It's principles are insult
fciently understood. This excellent work, OF which
we should be glad to translation is called Gesst
der Kochknnst, ron konig, hcrausgegeben ron {. Z.
Rumohr, Stuttgart 1922. (The Spirit of Cookery,
by K0nig, edited by the Baron Won Rum0hr) Prizes
mgat be offered for the invention OF cheap and whole
some Dishes and more care might be taken to pro-
vide good cooks, by setting on foot establishments
where particular Instructions shead be gwen TO girls
DESTROYS OF becoming cooks It's little surprising,
that while SO much care is bestowed on the improve
ment Of the fruits of the earth, and the animals used
for food so little attention, comparatively speaking, IS
given 10 improving the culinary processes which rem
der them fit for affordlng nourlshmeht In ADDITION
to the work of baron Rumohr, aforementioned, two
OF the best books this subject are the cooks
Oracle and Housekeepers Manual by William
Kitchener NJ D., adapted TO the American public by
a medical genlleman-New York, 1880; ana the
/" French Cook" by Lewis Eastache Ude, reprinted
a, Philadelphia in 1928. The latter work, however
is adapted more particularly for those who say with
voltaire, Qu'un cuisnier est IN mortel siTin! The
system of cooking in New York has many defects
Many dishes spoiled by butter and fat, and, on
The whole too much meat is ea,en-a very natural
of which is the everlasting complaint OF
dyspepsia. A city so rich in fruits ought 10 allow
them large place in its cookery. If the culinary
should be properly investigated, many facts would
be brought 10 light which have yet been little at
tended TO. Thus for instance it would be very in
terestlng medical point OF view, TO show the in
innate connection Of different diseases with the cem-
mon dishes
With regard TO our eating houses, many of them
are real blessings 10 the community inasRuch as
their proprietors take uncommon pains to have the
best Of cooks, various and wholesome food and eS-
cellent apartments. How many of our worthy and
useful young men have been seriously injured by the
improperly cooked food deily served up at our small
boarding houses! How many who were formerly
unable 10 attend 10 their daily avocations on account
of debility and other complaints, now enjoying
excellent health
And why2 Because they have taken their meals
at houses where the cooks daily dish up poison. II
then becomes desideraum to know where we can
get good food properly cooked. And no where can
food be ebanedn greater degree OF perfection than
al John Sweney's l44 Fulton street.
Crrrs-r-The recepton of this astonishing ac-