When we come to speak of the Saucepan, we have to consider the claims of a very large, ancient, and useful family; and perhaps, looking at the generic orders of the Saucepan, all other cooking implements must yield to its claims. There are large saucepans, which we dignify with the name of boilers, and small saucepans, which come under the denomination of stew-pans. There are few kinds of meat or fish which it will not receive, and dispose of in a satisfactory manner; and few vegetables for which its modus operandi is not adapted. The Saucepan, rightly used, is a very economical servant, allowing nothing to be lost; that which escapes from the meat while in its charge forms broth, or may be made the base of soups. Fat rises upon the surface of the water, and may be skimmed off; while in various stews it combines, in an eminent degree, what we may term the fragrance of cookery, and the piquancy of taste. The French are perfect masters of the use of the Stew-pan. And we shall find that, as all cookery is but an aid to digestion, the operations of the Stew-pan resemble the action of the stomach very closely. The stomach is a close sac, in which solids and fladlsare mixed together, macerated in the gastric juice, and dissolved by the aid of heat and motion, occasioned by the continual contractions and relaxations of the coats of the stomach during the action of digestion This is more closely resembled by the process of stewing than by any other of our culinary methods - (See 239, 590.)

1988. In this rapid review of the claims of various cooking utensils, we think that we have done justice to each. They all have their respective advantages; besides which, they contribute to the VARIETY presented by our tables, without which the routine of eating would be very mouotouous and unsatisfactory.

1989. There is one process to which we must yet allude - the process of Spoiling. Many cooks know how to produce a good dish, but too many of them know how to spoil it. They leave fifty things to be done just at the critical moment when the chief dish should be watched with an eye of keenness, and attended by a hand thoroughly expert. Having spent three hours in making a joint hot and rich, they forget that a quarter of an hour, after it is taken from the fire, may impair or spoil all their labours. The serving-up of a dinner may be likened to the assault upon Sebastopol. Looking upon the joint as the Malakoff, and the surrounding dishes as the Redans, the bastions, and the forts, they should all be seized simultaneously, and made the prize of the commander-in-chief, and his staff around the dinner-table. Such a victory will always do the cook the highest honour, and entitle him to the gratitude of the household.

1990. Why does a polished metal teapot make better tea than a black earthen one? - As polished metal is a very bad radiator of heat, it keeps the water hot much longer; and the hotter the water is, the better it "draws' the tea.

1991. Why will not a dull black teapot make good tea? - because the heat of the water flies off so quickly, through the dull black surface of the teapot, that the water is very rapidly cooled, and cannot "draw" the tea.

1992. Do not pensioners, and aged cottagers, generally prefer the black earthen teapot to the bright metal one? - Yes, because they set it on the bob to "draw;" in which case, the little black teapot will make the best tea.

1993. Why will a black teapot make better tea than a bright metal one, if it is set upon the hob to draw ? - Be-cause the black teapot will absorb heat plentifully from the fire, and keeps the water hot; whereas a bright metal teapot (set upon the hob) would throw off the heat by reflection.

1994. Then sometimes a black earthen teapot is the best, and sometimes a bright metal one? - Yes; when the teapot is set on the hob to "draw," the black earth is the best, because it absorbs heat; but when the teapot is not set on the hob, the bright metal is the best, because it radiates heat very slowly, and therefore keeps the water hot.

1995. Why does a saucepan which has been used boil in a shorter time than a new one? - Because the bottom and back are covered with soot, and the black soot rapidly absorbs the heat of the glowing coals.

1996. Why should the front and lid of a saucepan be clean and bright? - As they do not come in contact with the fire, they cannot absorb heat, and (being bright) they will not suffer the heat to escape by radiation.

1997. Why should not the bottom and back of a settle be cleaned and polished? - B cause they come in contact with the fire, and (while they are covered with black soot) absorb heat freely from the burning coals.

1998. Why are dinner covers made of bright tin or silver ? - Because light-coloured and highly-polished metal is a very bad radiator of heat; and, therefore, bright tin or silver will not allow the heat of the cooked food to escape through the cover by radiation.

1999. Why should a meat cover be very brightly polished ? - If the cover be dull or scratched, it will absorb heat from the food; and instead of keeping it hot, will make it cold.

2000 Why should a silver meatcover be plain, and not chased? - Because, if the cover be chased, it will absorb heat from the food; and instead of making it hot, will make it cold.

2001. What is the smoke of a candle? - Solid particles of carbon, separated from the wick and tallow, but not con-sumed.

2002. Why are some particles consumed and not others? - The combustion of the carbon depends upon its combining with the oxygen of the air. Now, as the outer surface of the flame prevents the access of air to the interior parts, much of the carbon of those parts passes oil' in smoke.

2003. Why do lamps smoke? - Either because the wick is cut unevenly, or else because it is turned up too high.

2004. Why does a lamp smoke, when the wick is cut unevenly ? - Because the points of the jagged edge (being very easily separated from the wick) load the flame with more carbon that it can consume; and as the heat of the flame is greatly diminished by these little bits of wicks, it is unable to consume even the usual quantity of smoke. The same applies when the wick is turned up too high.

3005. Why does a lamp-glass diminish the smoke of a wick? - Because it increases the supply of oxygen to the flame, by producing a draught; and it concentrates and reflects the heat of the flam in consequence of which, the coml stion of the carbon is more perfect, a, d very little escapes unconsumed

(From No - to - are quoted from "Dr. Brewer's Guide to Science." We have taken some care to extract the answers relating to domestic subjects. See 291.)