tion_, imitating the Witches' scene in Macbeth, thus attacked
him:--

_1st Cook_--Round about the boiler go,
In twice fifty gallons throw--
Water that in noisome tank
Mossed with verdure rich and rank.

_2nd Cook_--Shin of beef from skinny cow
In the boiler then you'll throw;
Onion sliced and turnip top,
Crumb of bread and cabbage chop.

_3rd Cook_--Scale of cod fish, spiders' tongues,
Tomtits' gizzards, head and lungs
Of a famished, French-fed frog,
Root of phaytee digged in bog, etc.

It is only just to M. Soyer to say that his soup kitchen was regarded by
good judges as a clever and convenient contrivance for its purpose. The
building in which it was placed was constructed of wood, and was about
forty feet by twenty. It consisted of one apartment. In the centre was a
large steam boiler mounted on wheels, and arranged around were a number
of metallic box-shaped vessels, also mounted on wheels, in which the
materials for the soup were placed. These were heated by steam conveyed
by iron pipes from the central boiler, and by a slow digestive process
the entire of the nutriment contained in the materials were supposed to
be extracted without having its properties deteriorated. When the soup
was ready, the recipients were admitted by a narrow entrance at one side
of the house, one by one, each receiving a large bowl of soup, and,
having drank it, [five minutes was the time allowed for drinking it,]
they received an allowance of bread or a biscuit, and were dismissed by
another door in the rere of the building. In this manner M. Soyer
calculated he would be able to give one meal every day to at least five
thousand persons, from an establishment the size of the one at the Royal
Barracks. At the entrance, in the centre, was the weighing machine.
There was what was called a glaze-pan over the steam boiler capable of
holding three hundred gallons, and, at the end, an oven to bake one
hundred weight of bread at a time, and all heated by the same fire.
Round the two supports of the roof were circular tin boxes for the
condiments. Seven feet from the ground at each corner was placed a safe
five feet square and seven feet high, with sides of wire for
ventilation, which contained respectively meat, vegetables, grain, and
condiments. At the same eleva