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Sect. 1.-General Observations (Comparing roasting)

83. In comparing roasting with boiling at page 32, I have observed that though the latter appears to be a more simple process, it is not so in reality, because it requires a greater advance in the mechanical arts to procure the saucepan or pot in which the water must be contained. But, in the present day, in comparing roasting and boiling, there is no question that the former requires much more art and experience than the latter; and every one's experience will recall to his BOILING. memory more instances of spoiled roasted articles than of boiled meats injured in the same way.