MEDITATION II.  TASTE,

  Definition of Taste,

  Mechanism of Taste,

  Sensation of Taste,

  Flavors,

  Influence of Smelling on the Taste,

  Analyses of the Sensation of Taste,

  Order of the Impressions of Taste,

  Enjoyments due to the Taste,

  Supremacy of Man,

  Method of the Author,

MEDITATION III.  GASTRONOMY,

  Origin of Sciences,

  Origin of Gastronomy,

  Definition of Gastronomy,

  Different objects of Gastronomy,

  Utility of Gastronomical Knowledge,

  Influence of Gastronomy on Business,

  Gastronomical Academy,

MEDITATION IV.  APPETITE,

  Definition of Appetite,

  Anecdote,

  Great Appetites,

Meditation V.
Food in germs—­Section First,

  Definitions,

  Analyses,

  Osmazome,

  Principle of Aliments,

  Vegetable Kingdom,

  Difference between Fat and Lean,

  Individual Instance,

Meditation VI. 
Food in germs—­Section Second,

  Specialities,

  I. Pot-au-feu, Potage, etc.,

  II.  Bouilli,

  III.  Fowls,

  IV.  The Turkey,

    Dindoniphiles,

    Financial Influence of the Turkey,

    Exploit of the Professor,

  V. Game,

  VI.  Fish,

    Anecdote,

    Muria—­Garum,

    Philosophical Reflection,

  VII.  Truffles,

    Erratic Virtue of Truffles,

    Are Truffles Indigestible,

  VIII.  Sugar,

    Indigenous Sugar,

    Uses of Sugur,

  IX.  Origin of Coffee,

    Different Modes of preparing Coffee,

    Effects of Coffee,

 X. Chocolate—­its origin,

    Properties of Chocolate,

    True Method of preparing Chocolate,

MEDITATION VII.  THEORY OF FRYING,

  Allocution,

  I. Chemistry,

  II.  Application,

MEDITATION VIII.  ON THIRST,

  Varieties of Thirst,

  Causes of Thirst,

  Example,

MEDITATION IX.  ON DRINKS,

  Water,

  Quick effect of Drinks,

  Strong Drinks,

MEDITATION X. AN EPISODE ON THE END OF THE WORLD,

MEDITATION XI.  ON GOURMANDISE,

  Definitions,

  Advantages of Gourmandise,