science for The Kitchen.
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Professor Liebig. in letter to Professor silman. describes the philosophy of cooking meat. from which some domestic caterers to the appetite may derive useful hint. He says:

 If peace of meat be put ir cold water. and this heat'd to bong and boiled till i is done, t will become harder and have less taste than fihe same piece had been thrown into wafer already boiling. la the first case the matters grateful to the smell and taste go into the extraetthe soup; m the ond, the albumen of the meat congratulates from the surface inward. and envelopes the interior with a layer which is impermeabe 10 water. In the lat ter case, the soup will be indifferent, but the meat delicious"