The Frying-pan

A correspondent oí ono ot our bcst agrioultural exchanges converses thus sensibly. Wo commend his words to housow i ves : Whether tosted by tho light of soienoe, the rulos of oconomy, tho laws that governhealth, oí the appetito that has boeomo cultivatod by good living, the frying-paii may justly be regarded as the most objectionable cooking utonsil, as far as preparing ineat for tho table ia concomod, that over was invented. lts origin dates frora tho dark ages of cookBry, in tho gloom of which many peoplo are now living. lts use is most w:tstcful, iuasmuch as it drives out of tho meat cooked therein many of tho juices tlKit form the most nutritious part of that substftiice, and puts the remaining portion in a poor condition to be digosted, or to be relished by ono who has bcen accustomod oat to stoak, chops or cutlets prepared in another way. Moro cases of indigestión , and dyspcpsia among farmers' families can bo traocd to the frying-pan than to any other cause. The frying-pan vitiates thu taste to sucli nn extent that the victim of fried moat oftun requircs years to preparo his ftppetite to enjoy the dülioacy of mcat cooked in :i r.itjonul w'ay. A physician who would rocommend fried beef for a pationt would be set down by the medical profession as an ignontnas. A city hotel-keeper who would iuclude fried fresh moats in his bill of fare for broakfast would drive all his gucsts who were accustomed to good oating froni his table. The frying-pan is a relie of culinary barbarism, the continuad nso of which in farmers' familios can only bo defended on the sooru of eonvenienco.