The kitchen is a chemical laboratory in which are conducted a number of chemical processes by which our food is converted from its crude state to a condition more suitable for digestion and nutrition, and made more agreeable to the palate.It is the rationale or ology of these processes that I shall endeavour to explain; but at the outset it is only fair to say that in many instances I shall not succeed in doing this satisfactorily, as there still remain some kitchen mysteries that have not yet come within the firm grasp of science.