_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.
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