In a publication like the present, it would be of little utility to trace the origin of cookery; nor would it be easy to say at what period man exchanged vegetable for animal diet: certain it is, that he no sooner began to feed on .flesh, fowl, and fish, than seasonings of some kind became requisite, not only to render such food more pleasing and palatable, but also to help digestion and prevent putrefaction. Of these seasonings, salt was probably the first discovered; though some are inclined to think, that savory roots and herbs were previously used. Spices, however, such as ginger, cinnamon, pepper, cloves, and nutmegs, by degrees came into practice, and the whole art of cookery gradually improved, till it reached its present perfection.

Boiling, or stewing, seems to have been the first mode of,dressing; toasting, or broiling, succeeded next; and beyond these, no improvements were made in the art of cookery for several centuries. The introduction of trade and commerce into Europe, soon made us acquainted with the products of other countries; and rich fruits and spices, imported from the most remote regions of the globe were soon sought after with avidity. Cookery, including pickling, and the various branches of confectionary, soon became an art, and was as methodically studied as the more polite sciences. A regular apprenticeship is now served to it; and the professors of it are incorporated by charter, as forming one of the livery companies of London. Since then Cookery must be considered as an art, we shall proceed to treat of its different branches in regular order; but preface our directions, by some useful hints on domestic economy.