I went this afternoon with several of the Royal Society to a supper which was all dressed, both fish and flesh, in Monsieur Papin's digestors, by which the hardest bones of beef itself, and mutton, were made as soft as cheese, without water or other liquor, and with less than eight ounces of coals, producing an incredible quantity of gravy; and for close of all, a jelly made of the bones of beef, the best for clearness and good relish, and the most delicious that I had ever seen, or tasted. We ate pike and other fish, bones and all, without impediment; but nothing exceeded the pigeons,[Pg 168] which tasted just as if baked in a pie, all these being stewed in their own juice, without any addition of water save what swam about the digestor, as in balneo; the natural juice of all these provisions acting on the grosser substances, reduced the hardest bones to tenderness; but it is best descanted with more particulars for extracting tinctures, preserving and stewing fruit, and saving fuel, in Dr. Papin's book, published and dedicated to our Society of which he is a member. He is since gone to Venice with the late Resident here (and also a member of our Society), who carried this excellent mechanic, philosopher, and physician, to set up a philosophical meeting in that city. This philosophical supper caused much mirth among us, and exceedingly pleased all the company. I sent a glass of the jelly to my wife, to the reproach of all that the ladies ever made of their best hartshorn.47
The season was unusually wet, with rain and thunder.