Of Cooking. This is an art of various forms, the object of which is to give ordinary observations the appearance and character of those of the highest degree of accuracy. One of its numerous processes is to make multitudes of observations, and out of these to select only those which agree, or very nearly agree. If a hundred observations are made, the cook must be very unhappy if he cannot pick out fifteen or twenty which will do for serving up.

The tastes and pursuits of manhood will bear on them the traces of the earlier impressions of our education. It is therefore not unreasonable to suppose that some portion of the neglect of science in England, may be attributed to the system of education we pursue.

Long intervals frequently elapse between the discovery of new principles in science and their practical application... Those intellectual qualifications, which give birth to new principles or to new methods, are of quite a different order from those which are necessary for their practical application.

Surely, if knowledge is valuable, it can never be good policy in a country far wealthier than Tuscany, to allow a genius like Mr. Dalton's, to be employed in the drudgery of elementary instruction.

There is, however, another purpose to which academies contribute. When they consist of a limited number of persons, eminent for their knowledge, it becomes an object of ambition to be admitted on their list.

I have no desire to write my own biography, as long as I have strength and means to do better work.

I am inclined to attach some importance to the new system of manufacturing; and venture to throw it out with the hope of its receiving a full discussion among those who are most interestedin the subject.