Langham.   William     - The 1633 edition.
THE GARDEN OF HEALTH
CONTAINING THE sundry rare and hidden vertues and properties of all kindes of Simples and Plants. Together with the manner they are to bee vsed and applyed in medicine for the health of mans body, against diuers diseases and infirmities most common amongst men. Gathered by the long experience and industry onf WILLIAM LANGHAM. Practitioner in Physicke. The second Edition corrected and amended. LONDON, Printed by THOMAS HARPER, with permission of the Company of Stationers. M.DC.XXXIII.
4to. 198 x 148mm. 1fep with flowing script - George King senior and Thomas King junior 1703. Title page. [1] 2 pages To the Reader. 4 pages Table of Simples. (1)2-702. 66 pages of A Table. 2feps with George King in script dated 1653, and George Thrift 1709. The dense text printed mainly in gothic type and 'indices' at the end of the chapters in roman type.Text block nice and tight and uniformly age browned but all clearly legible. Original dark brown leather on boards with a skillfully relaid spine with raised bands and gilt lettering. Has a nice patina. The inside cover paste-downs not placed showing original boards and leather edging.
- William Langham's ‘Book of Health’ is a concise medicinal herbal with many recipes interwoven into the text. Langham devotes a chapter to each plant, describing its parts and their uses. To every item of information he added a number, and at the end of the chapter there is a table of conditions relating to the numbers in the text. For instance under Fennel, one of the longest entries there are 132 items of information, ranging from ‘Adder biting’ to ‘Yard ache’. Included is a discussion of almonds, anis, apples, artichokes, barley, basil, beans, beets, bread, butter, capers, cardamom, carrots, caraway, chestnuts, cinnamon, citrons, cloves, cockles, coriander, crab, cress, cucumber, currants; that’s just a selection taken from the A-Cs. With two general indexes, one consisting of a list of 421 simples. The other index is the converse of the lists at the end of individual plants, as it indicates the ills and diseases that can be helped by the use of the many different plants. For example, forty-eight plants were indexed under consumption and eighty-eight under colic, whilst 'lust to abate' merited twenty, with thirty-five to cause it. The table repeatedly lists 10,000 plants that can be used for more than 1,150 conditions and functions. Langham includes some American plants that had only recently reached Europe. He was not the first to use this system. Henry Lyte’s English translation of Dodoen’s famous herbal ‘The New Herbal’ of 1578, [see item 11078 on this site] has four separate indexes; one for classical Latin names of plants; one for apothecaries, the Arabs and modern herbalists; one for the English names; and the fourth a subject index of what plants could do. While the title must have been influenced by the 'Gart der Gesundheit' published by Johann Wonnecke of Kaub in 1485, or the '[H]Ortus Sanitatis', published by Jacob Meydenbach in Mainz Germany on 23 June 1491, the text is quite independent. Langham's very rare text is absorbing and interesting, and when checked against known modern remedies it is amazing how many are similar. Every page has nuggets of information that seem to transcend time. The first edition was published in London, 1579. In the exhibition catalogue "Four Hundred Years of English Diet and Cookery" at the Bancroft Library, it is noted that "This may be the first use of cross-referencing." Like the Lilly Library, the Bancroft has the second edition only.

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Antiquarian category
ref number: 11197

Latry   Francoise     A very rare Savoy menu by Chef Francois Latry.
INDEPENDENCE DAY DINNER MENU.
Of the American Society in London. July 4th, 1927. (a thin line) MENU, PROGRAMME, LIST OF GUESTS, AND PLAN OF TABLES (another thin line) The American Ambassador ......... Chairman. SAVOY HOTEL. Headed by a slightly embossed vignette of the American flag.
123 x 164 mm. An 18 page very detailed menu. Verso of front cover is a cartoon with drawings of all the upper management. We seee that Chef Latry is Maitre des Cuisines of the Savoy Restuarant and Chef Virlogeux was the Maitre des Cuisines of the Savoy Grill. With the Menu and Toasts, seating plan and the names of all invitee's, this is one of the most comprehensively detailed menus I have ever seen. On the verso of the back cover is a fine-drawn portrait of Mons.Latry. The whole menu in thick cream-coloured cardboard. Held together with a red, white and blue twisted string tassle. Housed in a slip folder bound in thick yellow handmade paper with a large label. A very clean and handsome item.
- This is an unusual menu, not only the pages of details but that it also has the tipped in cartoons of the Catering and Hotel Managers. At 'Cook's Info' online, there is a fine biographical article, detailing the key points of Francois Latry's life, pertaining to his career as a famous French Chef in London. Born in Gex. France in 1889 He was Maître Chef des Cuisines at the Savoy Hotel Restaurant in London for 23 years, from 1919 to 1942. His life has not yet been well-documented but what we know of him comes just from newspaper coverage of the time. Fortunately, he was somewhat similar to Alexis Soyer, being frequently in the media and the press, as well as a writer of letters to the editor of the Times of London. François’s mother began to teach him to cook when he was very young. He was only seven when he started doing little things in the kitchen under her direction. At 12 years old, he went off to work in a hotel in Bourgen-Bresse, whence the best French poultry comes. Then he went to Lyons for ten years before he migrated to Paris to get his apprenticeship finished off, but not the learning. Something a great cook does all his life. Latry started with the Savoy in London in 1911 when he was approximately 22 years old. Two years later he was chef of its Café Parisien, which he left to go to Claridge’s for five years, a service interrupted by a year at the front, where his leg was so badly injured that he was discharged as unfit for further service. After the Armistice, he returned to the Savoy as Maître Chef des Cuisines. On 31 May 1928, he was named to the Board of Directors of the “Société des Grands Hôtels de la route Paris-Nice” in France. His position at the time was given as “directeur des cuisines du Savoy-Hotel” with his home address curiously given out as 132 Cromwell Road, South Kensingston, London. Also in 1934, he was admitted to the French Legion of Honour: The first being Auguste Escoffier similarly admitted on March 22nd 1928. Latry retired in March of 1942. Marius Dutrey, c.1888 – 1975, was appointed his successor.” Latry died in August 1966 in France. Marius Dutrey stayed until January 1946. In January 1946, Camille Payard was awarded the post, but occupied it only shortly as he died in October of that same year. August Laplanche, was then Maître Chef des Cuisines from 1946 to 1965. A well documented history of the Kitchen of am equally documented grand old hotel that has managed to keep its excellent reputation since its inception by Richard D’Oyly Carte in August 1889.

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Ephemera category
ref number: 11273

Laurent   Paul    
Artistic Sugar Work
and Petit Fours. Maclaren & Sons Ltd., London & Glasgow. "Craft" Series.
FIRST AND SOLE EDITION 1934. Square 8vo. 205x205mm. 1fep. Half title. [1] Title page. [1] 1p Introduction. [1] 1p Section 1. [1] 9-175. 1p Contents. 1fep. With many b/w photographs in text. Full maroon cloth binding. With gilt lettering on the front board and spine. In very good condition with very slight rubbing at the top and bottom of the spine only.
- Paul Laurent was the Chef Patissier and Confectioner for 10 years at the Langham Hotel, London. This is a book dedicated to other professionals. Definitely not something the housewife would browse to find a little table decoration to make for a Saturday evening dinner party. The b/w photographs do not really do justice to this area of gastronomic craftmanship. They still manage to show that when done well, pieces of sugar work can surprise and amaze the uninformed. In the brigades of big professional kitchens, chefs competent and skilled in the difficult art of sugar-pulling and sugar-blowing were/are very rare. Books on sugar-work are rarer still.

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Modern category
ref number: 11077

Le Hardy.   William     - A fascinating account of Royal Coronations, Pagentry and Banquet.
THE CORONATION BOOK.
THE HISTORY AND MEANING OF THE CEREMONIES AT THE CROWNING OF THE KING AND QUEEN. by William Le Hardy M.C., B.A., F.S.A. HARDY & RECKITT 3 Stone Buildings, Lincoln's Inn. London W.C.2. 1937.
SOLE EDITION. 250 x 190 mm. Inside cover & opposite fep - Illustrations of ceremonial Swords, Sceptres and Rods. Verso of fep Contents and Illustrations. [1] 2 page each with Photograph of George V1 and Queen Elizabeth in Coronation Robes. [1] Title page. Verso. 7- 10 Introduction. 11 -23 The Officers. 24 - 30 The Processions. 31 - 38 The Regalia. 39 - 51 The Service 52 - 61 The Banquet. Opposite page fep & Inside cover - Illustrations of ceremonial Swords, Sceptres and Rods. There are 11 large Illustrations in total. The others are: George 1V's Proclamation. 1820. The procession of Charles 11 from the Tower. 1661. The procession of Edward V1. 1547. The procession of George 1V to Westminster Abbey. 1821. The Regalia. The Procession of James 11 to Westminster Abbey. 1686. The Crowning of James 11. 1685. Queen Victoria Receiving Holy Communion. The Banquet. The entry of the King's Champion. Full binding of cream coloured cloth with black writing. The duct-wrapper cream coloured thick paper. The front cover with small half stain at the bottom and very slight age browned. ITEM # 2. Enclosed is a folded four page strong paper programme issued by the Reform Club, Pall Mall for the Royal Procession commemoration of the sixtieth year of the Reign of Her Majesty Queen Victoria. 22nd June 1897.
- This book is fascinating even if your interest is not culinary. Going as far back as 1547 with the Procession of Edward the 1V, this book provides a large insight into the incredible protocols that have become embedded over the centuries into Royal Pageantry. The attached pamphlet for Queen Victoria's Royal Procession detailing the huge numbers of VIPs, officers of state, institutions, army personnel, Palace Carriages, Landaus, staff, & bands is staggering. Leaving Victoria Embankment at 8.45 am via the Mall & Constitution Hill, the organisation needed to keep the procession up to the absolute standard required, and befitting the Queen's status, demanded that everyone involved responded equally. This was not difficult. Centuries of privilege and position within the Royal circles and because of the strong blue thread running through the fabric of the highest levels of the English aristocracy. The great families and estates, the Knights, Earls and Dukes and the absolute fealty to the Monarchy, handed down from one generation to another, keeping the Royal Crown intact and also those who served it steadfastly. The gastronomic interest is the absorbing chapter 5 in the book. It starts at the end of chapter 4, where we learn that the last great Royal Coronation Banquet at Westminster Hall was the Coronation of William 1V on 26th June 1830. Thereafter the Royal Banquets took place at Buckingham Palace. The coronation banquet highlighted in the book is that held for James 11 1685. (see pic. 5 below and item # 11024 on this site for the original commemoration book, published by Francis Sandford; 1687). We are informed of the astounding amount of dishes consumed, composing of all edible game birds, fowl, meats, fish and shellfish. One small snippet amazes; for 334 guests at the banquet for George 1V, 7000 lb Beef, 20,000 lb of Mutton and 1610 Chickens. that does not include the fish, shellfish and vegetables. To wash it down 920 dozen bottles of wine plus 100 barrels of beer. No wonder a huge fast before such a banquet was 'de rigueur'. This wonderful book will surprise and amaze.

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Modern category
ref number: 11272

Lemery.   M. Louis     The very rare first English edition.
A TREATISE OF FOODS In GENERAL:
First, The Difference and Choice which ought to be made of each Sort in parti-cular. Secondly, The Good and Ill Effects produced by them. Thirdly, The Principles wherewith they abound. And, Fourthly, The Time, Age and Constitution they [f]suit with. To which are added, Remarks upon each Chapter; wherein their Nature and U[f]ses are explained, according to the Principles of Chymi[f]siry and Mechani[f]sm. Written in French, By M. LOUIS LEMERY, Regent-Doctor of the Faculty of Phy[f]sick at Paris, and of the Academy Royal of Sciences. Now done into English. LONDON, Printed for John Taylor, at the Ship in St. Pauls-Church-Yard. MDCCIV.
FIRST ENGLISH EDITION. 1 fep with provenance - Tomasina Bunyan, dated March 1830. [1] The Appropriation page is mis-bound, it should be bound in after the Title page. [1]. 3p To Monsieur Boudin. [1] 6p The Preface. 6p A Table of Chapters. (1)11-XX Of Foods in General. 1-310. 6 p Index. 2p Advertisements. 1 fep. The text block has been rebound tightly. The pages are evenly age browned with notations & some marginalia in an 18th century hand. Overall a fine copy. Contemporary dark brown panelled calf boards with a re-laid matching modern calf spine with raised bands with a black morocco label with gilt writing and tooling.
- M. Louis Lémery, - 1677–1743, wrote and published the first French edition of ‘Traité des alimens ‘ in 1702. In 1704 this very rare first English edition was translated and printed. Lemery was appointed physician at the Hôtel-Dieu de Paris in 1710, and became demonstrator of chemistry at the Jardin du Roi in 1731. He was also the author of ‘Dissertation sur la nature des os ‘ - 1704, as well as of a number of papers on chemical topics. His father Nicolas Lémery, (November 17, 1645 – June 19, 1715) a chemist, was born at Rouen. He was one of the first to develop theories on acid-base chemistry. Lemery's extremely scarce antiquarian book is also found in facsimile in the Kessinger Publishing's Legacy Reprint Series. They have made it available as part of their commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of facsimiles of rare and hard-to-find books. Bitting p.281; Cagle 821; Maclean p.89; Oxford 1704.

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Antiquarian category
ref number: 11191

Lemery.   M. Louis     The very scarce 2nd edition.
A TREATISE OF FOODS In GENERAL:
1. The Difference and Choice which ought to be made of each Sort in particular. 11. The Good and Ill Effects produced by them. 111. The Principles wherewith they abound. And, 1V. The Time, Age and Constitution they [f]suit with. To which are added, Remarks upon each Chapter; wherein their Nature and U[f]ses are explained, according to the Principles of Chymi[f]siry and Mechani[f]sm. Written in French, By M. LOUIS LEMERY, Regent-Doctor of the Faculty of Phy[f]sick at Paris, and of the Academy Royal of Sciences. Now done into English. LONDON, Printed for Andrew Bell, at the Cross Keys and Bible in Cornhill. 1706.
8vo. 1 fep. [1] Sponsors page dated 1703. Title Page. The Appropriation page. 3p To Monsieur Boudin. [1] 6p The Preface. 6p A Table of Chapters. (1)11-XX Of Foods in General. 1-320. 6 p Index. 2p Advertisements. 1 fep. The pages are evenly and very lightly age browned. Overall a very nice copy. Very nice contemporary dark brown two tone paneled calf boards and calf spine with raised bands.
- M. Louis Lémery, - 1677–1743, wrote and published the first French edition of ‘Traité des alimens‘ in 1702. In 1704 the very rare first translated English edition was published. This second English translation of 1706 is equally as scarce to rare. The French editions appear on the market more often, but are still quite scarce. Oxford as usual is perceptive. He states - "It is a very interesting book and full of ancient lore and superstition" as well as having good 18th century information on all sorts of contemporary food items. Rather than the usual rote following of a recipe, this book can be picked up and read more conventionally. Due to its rarity it does not appear in most of the great collections sold in past auctions.

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Information

Antiquarian category
ref number: 11192

Liebig Company's.       - A beautiful copy of a scarce booklet.
Practical Cookery Book.
A collection of new and useful recipes in every branch of cookery. Compiled by Mrs H.M. Young. LONDON Leibig's Extract of Meat Company, Limited. 9 FENCHURCH AVENUE, E.C. 1893 (All rights reserved). PRINTED IN GERMANY.
FIRST EDITION. 172 X 113MM. 2p Highly decorated inside front cover and Title page. Verso has an intriguing etching of the Liebig Factory, Frey Bentos, Uruguay. 1-111 Index. iv Advertisement page. v-vii Introduction. viii Preface. 1p Recipes. [1] 1-104. Highly decorated inside back cover. Beautifully decorated and colourful boards sometime expertly relaid. Spine is relaid crimson cloth. Inside very clean with slight foxing on the title page. The guttering has been strenghtened with a light foxing not affecting the text. Overall a very good complete copy of a very scarce company booklet that is rarely found in such good condition.
- The Liebig Extract of Meat Company (Lemco) was the originator of Liebig and Oxo meat extracts and later, Oxo beef stock cubes. Baron Justin von Liebig invented a way to preserve the flavour of meat in the form of an extract. In the 1860's the Baron, known as a very active organic chemist was invited to be a shareholder in a Uruguayan firm to produce a meat extract and transport the liquid in tons to Europe. (with no debris of skin, bones nor meat) The promising lucrative plan appealed to the Baron so the company was established in December 4th 1865 in London. The factory was based at Fray Bentos at Villa Independencia, on the river Uruguay, where fresh air and an unlimited supply of water were an indispensable necessity for the slaughter of 1,500 four year old oxen daily during the seven months of the slaughter season. The company employed about 1000 hands, and with wives and children supported a community of around 3000.

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Antiquarian category
ref number: 11063

Liebig Company's.       - A nice copy of a beautifully designed booklet.
Practical Cookery Book.
A collection of new and useful recipes in every branch of cookery. Compiled by Mrs H.M. Young. LONDON Leibig's Extract of Meat Company, Limited. 9 FENCHURCH AVENUE, E.C. 1893 (All rights reserved). PRINTED IN GERMANY.
FIRST EDITION. 172 X 113MM. 2p Highly decorated inside front cover and Title page. Verso has an intriguing etching of the Liebig Factory, Frey Bentos, Uruguay. 1-111 Index. iv Advertisement page. v-vii Introduction. viii Preface. 1p Recipes. [1] 1-104. Highly decorated inside back cover. Beautifully decorated and colourful boards sometime expertly relaid. The guttering has a little rust form the staples not affecting the look or text. Overall a very nice complete copy of a very scarce company booklet that is not usually found in such good condition.
- The Liebig Extract of Meat Company (Lemco) was the originator of Liebig and Oxo meat extracts and later Oxo beef stock cubes. Baron Justin von Liebig invented a way to preserve the flavour of meat in the form of an extract. In the 1860's the Baron was known as a very active organic chemist and was invited to be a shareholder in a Uruguayan firm to produce a meat extract and transport the liquid in tons to Europe. (with no weight of skin, bones nor meat) The idea appealed to the Baron and promised to be very lucrative, so the company was established in December 4th 1865 in London. The factory was based at Fray Bentos at Villa Independencia, on the river Uruguay, (see image #2 below) where fresh air and an unlimited supply of water were an indispensable necessity for the slaughter of 1,500 four year old oxen daily during the seven months of the slaughter season. The company employed about 1000 hands, and with wives and children supported a community of 3000. The meat extract was a molasses-like black spread packaged in an opaque white glass bottle, and contained only reduced meat stock and salt (4%). It took 3 kg of meat to make 100 g of extract. By 1875, 500 tonnes of the extract were being produced at the Fray Bentos plant each year. The manufacture of the meat extract was done under the strict control of a company chemist. It was then shipped to Antwerp. On arrival in Europe it was again inspected and samples of each consignment were tested for composition and flavour. In the booklet the public are cautioned against various imitations. In 1873, Liebig's began producing tinned corned beef, sold under the label Fray Bentos. Later, freezer units were installed, enabling the company to also export frozen and chilled raw meat. A cheaper version of Liebig extract was introduced under the name Oxo in 1899. Later, the Oxo bouillon cube was introduced. In the 1920s, the company acquired the Oxo Tower Wharf on the south bank of the river Thames in London. There they erected a factory, demolishing most of the original building, preserving and building upon the riverside frontage. The Liebig Extract of Meat Company was acquired by the Vestey Group in 1924 and the factory was renamed El Anglo. Liebig merged with Brooke Bond in 1968, which was in turn acquired by Unilever in 1984. Liebig produced many illustrated advertising products: table cards, menu-cards, children games, free trade card sets, calendars, posters, poster-stamps, paper and other ephemera. These were often in the form of trading card sets with stories, historical tidbits, geographic tidbits, and so on. The sets usually consisted of six cards, one card included per product sale. Many famous artists were contracted to design those series of cards, which were first produced using true lithography, then litho chromo, chromolithography and finally offset printing. The cards remain popular with collectors and are often collected in albums. Copies of Liebig's recipe booklet are also much sought after. Due to the fact that they did not survive well in the oily and robust kitchen environment, lovely clean copies such as this one are quite rare.

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Information

Antiquarian category
ref number: 11147

LOVELL.   MATILDA SOPHIA     Fascinating , well researched and scarce.
THE EDIBLE MOLLUSCA
of GREAT BRITAIN AND IRELAND with Recipes for Cooking them. by M.S. LOVELL. "And the recipes and different modes of dressing - I am prepared to teach the world for nothing, - If men are only wise enough to learn." Atheneus, Deipnos, Book i. .60. SECOND EDITION. (aa small printer's device). LONDON; L. REEVE AND Co., 5 HENRIETTA STREET, COVENT GARDEN. [All rights reserved]
Second edition, first issue 1884. Small 8vo. 190 x 125mm. With 12 fine hand coloured lithographs. (illustrator - G.B.Sowerby). 1fep. Half-title. [2] Coloured frontis of various edible snails w/ Latin and English names. Title page. [1] 1page Preface. [1] 1p Contents. 1p Illustrations. [1] First illustrated page of a Clam. (1)2-274. 275-287 List of works consulted. 1p Errata. (1)290-310 Index. [2] (1)2-16 Reeve and Co List of works. 1fep. Full purple cloth binding, slightly mottled, with blind tooling on both covers and gilt text on the faded spine and a gilt snail on the front. Internally very clean.
- From part of the preface we learn of Ms Lovell's motivation for writing about this intriguing wide-ranging subject: We understand the good qualities of oysters, cockles, and a few other kinds; but some equally nutritious (which are universally eaten on the Continent) are seldom, if ever, seen in our markets, or are only used locally as food, and the proper modes of cooking them are scarcely known. I have therefore endeavoured to call attention to all the eatable species common on our coasts, and also to those which, though not found here in abundance, might be cultivated as easily as oysters, and form valuable articles of food: In an article written in 2007 by S.P. Dance on the Deep Dyve Library website, we learn that Thomas Bell wrote a review of this book on 'The Athenaeum' in 1867, the year of publication of the 1st edition. It is obvious that he had studied it closely. Stating in his review; "The title of this book indicates but a small item in its contents, and does scant justice to its real interest. The gastronome who takes it up as a mere cookery-book, or the general reader who, by the same impression, rejects it unexamined, will alike upon a partial and inadequate notion of its merits. In fulfilling what purports to be its main design, then it has indeed, exhausted the subject in a most satisfactory manner, and laid before us the modes of preparing an immense number of tempting dishes, many, perhaps most, of which are new to the English epicure". Indeed, the book is full of surprises in its text. The small gems of advice, the numerous insights gleaned, the many recipes for Oysters, Snails, Mussels, Sea Urchins, Cockles, Razor Clams, Scallops etc, makes this a seriously underestimated book that is now becoming sought after. Ms Lovell lists within 14 pages, approx. 430 sources researched. A great, scarce unusual book.

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Information

Antiquarian category
ref number: 11299

MacDonald   Duncan     - The 1st edition - 2nd issue.
The New London Family Cook:
OR, TOWN AND COUNTRY HOUSEKEEPER’s GUIDE. COMPREHENDING DIRECTIONS FOR MARKETING. With illustrative Plates, on a principle entirely new; General Observations, and Bills of Fare for every Week in the Year; Practical Instructions for preparing SOUPS, BROTHS, GRAVIES, SAUCES, AND MADE DISHES; AND FOR DRESSING FISH, VENISON, HARES, BUTCHERS’ MEAT, POULTRY, GAME, &C. IN ALL THEIR VARIETIES. With the respective Branches of PASTRY AND CONFECTIONARY, THE ART OF POTTING, PICKLING, PRESERVING, &C. COOKERY FOR THE SICK, AND FOR THE POOR; Directions for Carving; And a Glossary of the most generally received French and English Terms in the Culinary Art. ALSO A COLLECTION OF VALUABLE FAMILY RECIPES, IN DYEING, PERFUMERY, &C. INSTRUCTIONS FOR BREWING, MAKING OF BRITISH WINES, DISTILLING, MANAGING THE DAIRY, AND GARDENING. AND AN APPENDIX, Containing General Directions for Servants relative to the Cleaning of Household Furniture, Floor-Cloths, Stoves, Marble Chimney-pieces, &c. Forming in the whole a most complete FAMILY INSTRUCTOR. [a small line] BY DUNCAN MACDONALD, LATE HEAD COOK AT THE BEDFORD TAVERN AND HOTEL, COVENT GARDEN, AND ASSITANTS. [two very fine double lines] London: PRINTED AND PUBLISHED BY J.ROBINS AND CO. IVY LANE, PATERNOSTER ROW.
FIRST EDITION 2nd issue. Circa 1800. 12 mo. 1 fep. [1] Frontispiece of Macdonald’s portrait, ‘Published by J.Robins & Albion Press London’. Title page. [1] Preface 2 pages. (1)6 – 600. In-text 10 pages Plates of Carving and Butchery, Table settings and Bills of Fare, nine of the plates without an imprint, except one “Desserts” which is imprinted with ‘Engraved for Macdonald’s New London Cook’. 609-619 Tables of Marketing. 620-621 Conclusion. 622-630 Index. 2 pages Advertisements. 1fep. Frontispiece and the last for pages lightly damp browned. The text block is quite clean. With a modern binding of marbled boards with a quarter brown calf, raised bands, blind tooling with gilt text. Overall a good copy.
- The unusual information on the title page that informs us that the author is Duncan Macdonald the late Head Cook….. and also his assistants. What could this mean.? That Macdonald is dead and the book is written by, or collated by his assistants. Or does it mean Macdonald no longer works there and his ex-assistants took a part in the writing of the book after he had gone. Or did Macdonald write the book with the help of assistants. If this last is the case, and they were important enough to be included in the title page, then why not name them.? The mentioning of the “two servants” might be explained by the inclusion of the two page “Conclusion” on page 620 where it states that “The Proprietors of Macdonald’s New London Family Cook, cannot suffer the Volume to be closed, without remarking, that the promises, which they held forth in their promises for Publishing it, have been realised in their fullest extent”. It further states that “In addition to Mr Macdonald’s instructions for Cookery, in all its branches; for Marketing, and Carving: for Pastry, Confectionary, Potting, Pickling, and Preserving; they pledged themselves to furnish”….. etc etc etc. So, there we have it! All the other title page branches being added by the Proprietors. Using MacDonald’s name and his key chapters of Cookery etc, the Proprietors have put together a very comprehensive and interesting book. The effort has been thorough and sincere as can be seen by the inclusion of the well designed the frontispiece portrait of Macdonald. Quite how much of the material is original and how much is plagiarized would take some research. On page 197, there is a recipe for ‘The West-Indian Method of Dressing a Turtle’. When checked against an original handwritten publisher’s manuscript with the recipe "To dress a Turtle in the West India Way" inside a copy of the 4th edition of 1751 of Hannah Glasse’s famous work; “The Art of Cookery made Plain and Easy”, see item # 10968 on page 16 of this website, the Macdonald recipe is identical in composition with every sentence cleverly re-arranged using the same words. In a recent conversation with Uta Schumacher Voelker she confirmed that the 1st Edition – 1st issue has the sentence in the title “An Alphabetical List of the most respectable Manufacturers and Dealers in the various Articles connected with Domestic Economy”. This copy does not have it, pointing towards a 2nd issue. MacLean informs of a second edition printed by John Cundee with the Preface dated 1808. Cagle cites only one J.Robin’s edition in the Library of Congress, but we are not told if it’s a 1st or 2nd issue. Oxford has this edition and states that it seems to be very complete.

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Information

Antiquarian category
ref number: 11246