The Tipton advertiser. [volume] (Tipton, Cedar Co., Iowa) 1856-1962, 1865-02-02
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4 Fragmentary Essay, read, January zth. 1865,
~baH ssitO F. Lodge, Upton, Iowa.

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In selecting the subject of Cookery for
a literary essay, odr worthy '"Censor
Comui,tee ;. IL an probability had 10
mind that somewhat singular designation
Of th. human race, given by tho sccen--
tric writer, when he defined Man, rs d
.eeSStisg ssinsE'', dbsiSgp distinguished
FROM others, 4. they ssly aoimal NAL know, kpo wn,
tbatroooks hil feodsns s,ei6smai 10 10
hcAbep ii be 20. or not, Or whether
ths,Cchmittee7had sbysmina whatever,
itnsy " obsefsed thPa1 thP ittsiss The peculiar
pr9viioee ,of, rs ,Poet,jphilosophsr, 0 Or
popular. wr;.ar, to invest even the huns
bies . or lowest sui; sct With the com bined
attraction. Of an iDs.rus|tiSoao. .aqS| o.
Thus we find HoMER, wrote :he "Bat,
tie Of the sErogs aud sMice''-aCoLNAS,
"My Night Gown and Slippers" - HOOP,
The sobg' oflithe Shirt and SWIFT,
IL "a R .
The Tals,of p Tub jiaud these illus
trious examples have snboldened tho
writer, Ito prepare the following gfragment.
ary dissetts.iob 3 be,iesfug that the dis.
eliminating and appreciatiyc members of
Chryst,l Feupt Lodge, may, 10 the words
of the i'm mortal Shakespeare, fiud .r '.'
..--tongues in trees booksin the running
s4Y brooks, ent ,f ..g,. y
Sermons in stones and good in every thing"
Harriet Beeaher Stove says speaking
Of Cookery, sit msy seeM7a vulgar sub.
ject, but I'thiuk more of health and hap.
Ipiness depends on tha', than 90 any other
one thing; you may make houses en-,
chan;insly beautiful, hang them with
pictures, have them clean, and airy, and
convenient; but if the stomach is fed
with sour bread, and burnt coffee, it will
raise such rebcll:ons, that the eye will
see no beauty any where !. .a.-,
And Harriet Beecher Stowe is right
for 'an,ong the multitude Of causes which
concur TO impair health, and produce
disease, the improper quality -four food
stands foremost, and most frequently
arises from the injudicious manner in
which It is prepared; and however low,
and vulgar the subject may have hereto
for" Ls-- -----:I=~-., ,-- -.- r-~S''o"
still forcibly presents itself to US, "In
what art or science could improvements
be made that would more powerfully con
tribute to increase the comforts and en-.
joyments Of mankind"
But, inasmuch as the practical part of
the philosophy of the kitchen is SO Or
dinary . pursuit, and 10 the minds Of the
many So distasteful and disogreeabie, it
is not to be wondered Al, that the art Of
Cookery has to contend with those griey.
Gus impedimepts to all great improve.
meats in scientific knowledge--the pref
udices of the igrorunt, and the misrep.
rescntations Of the envious. "..-.,,'
= Now, all this is certainly wrong in
principle, for we see, 10 early every por.
tou of cur laod, that Improvements in
Agriculture" and the "Brced Of Cattle"
have been encouraged and stimulated by
large premiums, and those wEo have
obtained such prem iums have been hsiled
as bcnefactors to society but strange
perversity Of human nature, the cart of
Cookery" which is nothing more nor
less, than the art OF making use Of these
improvements in Agriculture" and the
"Bree d Of Cattle" as the means Of amcl.
iorating life, and supporting healthful
existence, has been sadly neglected.
The cultivators of the raw material have
been; distinguished and rewarded, while
those who seek to improve the process,
by which that raw material is made &.
for the food Of men, have been ridiculcd
as unworthy the attention Of a rational
or intellectual being. sta- ~s5E
This singular contradiction, can per.
haps bo accounted for, upon the hypoth.
esis, that with many the organ of taste is
indisoriminasing, dull, and obtuse; tha,
they have either been brought up in the
habit Of existing 90 che cosrsest and
humblest fare ; Or, that their health is se
robust and firm, that it needs no arti6cia
adjustments ;-or, who with the appetit.
Of s,cormorant,, have the digestion Of ar
ostrich, and eagerly devour whatever il
set before them, without knowing OF
caring what it is, or how it has been pre-
pared and, have DO possible idea tha
the re6nements Of Cookery, are not mere
ly a asensusl qualification, but, in reality
support and strengthen the substanti.
element of our corporeal nature; and d
n n ~