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 Of natural philosophy; this done, He lectured in the military art. Having obtain'd this previous knowledge, he Began to lead us to the elements Of cookery.

B.       Can what you say be truth, Or do you jest?

A.           Most certainly 'tis true; And while the boy is absent at the market, I will just touch upon the subject, which, As time shall serve hereafter, we may treat More largely at our ease.

B.                     Apollo, lend Thy kind assistance, for I've much to hear.

A. First, then, a perfect and accomplish'd cook Should be well skill'd in meteorology; Should know the motions of the stars, both when They rise, and when again they set; and how The planets move within their several orbits; Of the sun's course, when he prolongs the day, Or sets at early hour, and brings in night; His place i' the Zodiac; for as these revolve All aliments are savour'd, or to please And gratify the taste, or to offend And pall the appetite: he who knows this Has but to mind the season of the year, And he may decorate his table with The choicest viands, of the highest relish. But he who, ignorant of this, pretends To give directions for a feast, must fail. Perhaps it may excite your wonder, how The rules of architecture should improve The art of cookery?

B.               I own it does.

A. I will convince you, then. You must agree, That 'tis a most important point to have The chimney fix'd just in its proper place; That light be well diffused throughout the kitchen; That you may see how the wind blows, and how The smoke inclines, which, as it leans to this Or t' other quarter, a good cook knows well