To reduce our culinary operations to as exact a certainty as the nature of the processes would admit of, we have, wherever it was needful, given the quantities of each article.

The weights are avoirdupois.

The measure, the graduated glass of the apothecaries. This appeared the most accurate and convenient; the pint being divided into sixteen ounces, the ounce into eight drachms. A middling-sized tea-spoon will contain about a drachm; four such tea-spoons are equal to a middling-sized table-spoon, or half an ounce; four table-spoons to a common-sized wine-glass.

The specific gravities of the various substances being so extremely different, we cannot offer any auxiliary standards65-* for the weights, which we earnestly recommend the cook to employ, if she wishes to gain credit for accuracy and uniformity in her business: these she will find it necessary to have as small as the quarter of a drachm avoirdupois, which is equal to nearly seven grains troy.

Glass measures (divided into tea and table-spoons), containing from half an ounce to half a pint, may be procured; also, the double-headed pepper and spice boxes, with caps over the gratings. The superiority of these, by preserving the contents from the action of the air, must be sufficiently obvious to every one: the fine aromatic flavour of pepper is soon lost, from the bottles it is usually kept in not being well stopped. Peppers are seldom ground or pounded sufficiently fine. (See N.B. to 369.)N.B. The trough nutmeg-graters are by far the best we have seen, especially for those who wish to grate fine, and fast.