Note 66-* — Chapter I · BOILING.66-*
Reading edition
“The process by which food is most commonly prepared for the table, BOILING, is so familiar to every one, and its effects are so uniform, and apparently so simple, that few, I believe, have taken the trouble to inquire how or in what manner those effects are produced; and whether any, and what improvements in that branch of cookery are possible. So little has this matter been an object of inquiry, that few, very few indeed, I believe, among the millions of persons who for so many ages have been daily employed in this process, have ever given themselves the trouble to bestow one serious thought on the subject.