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1066. The Loss by Roasting (General). The loss by roasting is said to vary from 14-3/8ths to nearly double that rate per cent. The average loss on roasting butcher's meat is 22 percent.: and on domestic poultry, 20-1/2. 1067. The Loss by Roasting (Specific). The loss per cent, on roasting beef, viz., on sirloins and ribs together is 19-1/6 th; on mutton, viz., legs and shoulders together, 24-4/5 ths, on fore-quarters of lamb, 22-1/3 rd; on ducks, 27-1/5 th; on turkeys, 20-1/2; on geese, 19-1/2; on chickens, 14-3/5 ths. So that it will be seen by comparison with the percentage given of the loss by boiling, that roasting is not so economical; especially when we take into account that the loss of weight by boiling is not actual loss of economic materials, for we then possess the principal ingredients for soups; whereas, after roasting, the fat only remains. The average loss in boiling and and roasting together is 18 per cent. according to Donovan, and 28 per cent. according to Wallace--a difference that may be accounted for by supposing a difference in the fatness of the meat, duration and degree of heat, &c., employed. 1068. Boiling. This most simple of culinary processes is not often performed in perfection; it does not require quite so much nicety and attendance as roasting; to skim your pot well, and keep it really boiling, or rather, simmering, all the while--to know how long is required for doing the joint, &c., and to take it up at the critical moment when it is done enough--comprehends almost the whole art and mystery. This, however, demands a patient and perpetual vigilance, of which, unhappily, few persons are capable.