Senn.   C.Herman     - With one of the original menus in the book.
The Menu Book
The Menu Book. FOURTH EDITION OF PRACTICAL GASTRONOMY. A MENU COMPILER AND REGISTER OF DISHES [Copyrighted 1892] BY C.HERMAN SENN, G.C.A., Inspector and Consulting Chef, National Training School of Cookery, 1892-1908. AUTHOR OF "RECHERCHE COOKERY" "THE NEW CENTURY COOKERY BOOK" RECHERCHE SIDE DISHES" "THE PRACTICAL COOKERY MANUAL," ETC., ETC. (A vignette with "Food & Cookery Publishing London SW) LONDON. S.W.: THE FOOD & COOKERY PUBLISHING AGENCY. WESTMINSTER. mdcdviii.
12mo. The paste-downs and end-papers marbled. 1fep. Title page & on verso - advertisements. 1p Preface & on verso - advertisements. 5-8 Principal Contents. 9-320. 6p Advertisements. 2p Cookery Books by Herman Senn. 1fep. Crimson morocco binding with wonderfully fresh gilt vingette of a woman sitting at a table and the book title. Re-laid spine with the original gilt lettering cut out and laid down. There are numerous illustrations of menus throughout. On page 53 there is a nicely illustrated facsimile 'Menu du Souper' dated 1908. Enclosed with this copy of Senn's book is a menu that is the exact same one as that on page 53. Everything, from the embossed gilt crest, the drawing and actual menu is the same except the date. Interestingly the date is 1892. It suggests that the date on the menu on page 53 has been changed to match the published date of the book. There are also some stamps and writing on the back of the real menu that suggests it may have come from an archive. A rare book especially in this condition and with the handsome menu.
- Charles Herman Senn (1864-1934) was one of the founders of the Universal Cookery and Food Association - UCFA. The UCFA was never a very large organisation, but was a very interesting one because its origins were linked with those of L'Art Culinaire in France, yet it developed a most peculiarly English slant of its own. It grew out of a small group of about two dozen members calling itself The Culinary Society which under the leadership of Eugene Pouard, organised cookery competitions based on the model of the Art Culinaire group. THe UCFA"s first committee of management had a predominance of London based French chefs, as well as Queen Victoria's chef, Monsieur J.Menager. There were also several other foreign and english names including that of Senn. He was the dominating figure from its inception in 1887 until his death. The association grew rapidly from the 186 members in 1892 to more than 1200 in 1902. Though this was scarcely a mass movement, it was too large for the dominance of French chefs to endure and by the early twentieth century there was a separate Association Culinaire Francaise - ACF in London. Senn and UCFA maintained cordial relations with ACF. Senn himself never questioned the supremacy of French cooking, but perhaps for that reason steered the UCFA away from any attempt to compete in that domain. The focus he gave to the association was an overriding concern with educational and charitable work. The notion that the standing of the cooking profession can best be advanced through ever-greater achievements in haute-cuisine for a social elite was entirely absent from the UCFA"s thinking and aims. Instead its object was 'to promote and encourage the advancement of cookery among all classes of the community' -- (Cookery Annual, 1908: 56) How this was to be achieved was spelled out in a list of aims and activities. First among these was the holding of exhibitions - an aim shared with L'Art Culiniare. The UCFA organised cookery exhibitions in London in direct line of succession from the first in 1885 until the 1930s, when the collaboration of a special sponsor was enlisted. Out of these exhibitions directly stem the biennial Hotelympia events of the present day, out of which the very popular and competitive (among chefs and pastry chefs) 'Salon Culinaire' still forms a part. Senn's influence on the whole educational and professional grounding of all British chefs, even today, should not be overlooked. Although a most dedicated cook (even training under Francatelli at the Reform Club) and a prolific writer, he was also a consulting Chef to the National Training School for Cookery, and through his connections with the Westminster Technical Institute, he was often called upon by government agencies to create 'syllabuses and examinations, notably setting standards for the training of army, navy, hospital and prison cooks' - Driver pp 540.

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Antiquarian category
ref number: 11010

Shackleford.   Mrs Ann     - The very rare Dublin imprint.
THE Modern Art of Cookery IMPROVED:
OR, Elegant, cheap, and Easy Methods, of preparing most of the Dishes now in Vogue; In the Composition whereof Both Health and Pleasure have been consulted. BY Mrs Ann Shackleford, of Winchester. TO WHICH IS ADDED. An APPENDIX; Containing a Dissertation on the different Kinds of Food, their Nature, Quality, and various Uses. By a PHYSICIAN. AND A MARKETING MANUAL, And other useful Particulars. By the EDITOR. ----- She turns, on hospitable thoughts intent, What choice to chuse for delicacy best; What order, so contriv’d as not to mix Tastes, not well join’d, inelegant, but bring Taste after Taste, upheld with kindliest change. MILTON. ----- DUBLIN: Printed for William Colles, in Dame-Street. [c. 1771]
12mo. 1fep. 2p Advertisements. Title Page. [1] iii-iv Preface. (1)vi – xxiii Marketing Manual. xxiv – xxiii. xxiv - xxv 2 pages of Marketing Tables. [1] 1-281. P15 Index. 1fep. Modern binding with half brown cloth with gilt tooling separating the marbled boards. Gilt lines on the spine and two black leather labels with gilt writing. Very light age browning to the first and last few pages and some minor staining to some of the pages. Overall, a nice bright copy of a very elusive book.
- Nothing is known about Mrs Ann Shackleford but her cookery books appear to be extremely scarce. MacLean [p130] displays Mrs Shackleton’s title page of the first English addition of 1767 and interestingly, reckons it has a crafty worded description in “Modern Cookery Improved”. She also notes that Milton’s quote gives the mere cookbook a literary fillip. MacLean also cites a Dublin edition that had been owned by the BLB, undated without printer’s details but destroyed. (Confirmed in a letter from the BL Ref. Div. to MacLean). She also references (Pub. Adv. of 23rd Jan 1771) another London edition of 1771 printed for T. Carnan and F. Newbury. Oxford also notes an undated Dublin edition. Cagle has an English first of 1767 but unusually misquotes Oxford as stating the London edition instead of the Dublin one. Besides MacLean, all of the other bibliographies give sketchy or no information about this Dublin edition. One must assume great scarcity.

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Antiquarian category
ref number: 11116

Shirley.   John     - Very rare.
The Accomplished Ladies Rich Closet OF RARITIES.
OR, THE Ingenoius Gentlewoman and Servant-Maids Delightful Companion. Containing many Excellent Things for the ACCOMPLISHMENT of the FEMALE SEX, after the exactest Manner and Method, viz. (1) The Art of Distilling. (2) Making Artificial Wines. (3) Making Syrups. (4) Conserving, Preserving, etc. (5) Candying and Drying Fruits, etc. (6) Confectioning. (7) Carving. (8) To make Beautifying waters, Oyls, Pomatums, Musk-balls, Perfumes, etc. (9) Physical and Chyrurgical Receipts. (10) The Duty of a Wet Nurse; and to know and cure Diseases in Chirldren, etc. (11) The Compleat Chamber-Maids Instructions in Pickling, making Spoon-meats, Washing, Starching, taking out Spots and Stains, Scowring Gold or Silver-Lace, Point, etc. (12) The Experienced Cook-Maid, or Instructions for Dressing, Garnishing, Making Sawces, serving up; together, with the Art of Pastry. (13) Bills of Fare. (14) The Accomplished Dairy-Maids Directions, etc. (15) The Judicious Midwives Directions, how Women in Travail before and after Delivery ouht to be used; as also the Child; and what relates to the Preservation of them both. To which is added a Second Part, Containing Directions for the guidance of a Young Gentlewoman as to her Behaviour and seemly Deportment, etc. Together with a New Accession of many Curious Things and Matters, profitable to the Female Sex, not published in the former Editions. The Fifth Edition, with Large Additions, Corrected and Amended. LONDON, Printed by W. Wilde, for St. Bodington in Duck Lane; and J. Blare on London Bridge. 1699.
12mo. 1fep. [1] Frontispiece representing a Lady with seven different domestic scenes. Title page with rubbed edges but no loss. [1] A2-A3 Preface signed by John Shirley. 7-168 with 2pages of Pye shapes. 169-192 Second Part. 1fep. Internally lightly age browned throughout. The corners of the text block rounded and sometime cropped close with no loss. It looks like the original full dark brown calf binding has been relaid with the board corners rounded and rubbed. Blind tolling on the boards and spine. With a nice patina.
- This book is crammed. From the busy frontis to the very full title page and the packed text block one gets a feeling this is not so much a cookery book but a novel to be fully read and understood. Daunting.! It would have been better to have had it published in a larger format. How the housewife of that era used this book in a practical way, one wonders. The text is laid out very pragmatically without a thought for style. Oxford states that much of the second part seems to be adapted from Mrs Woolley's 'Gentlewomans Companion'. I'm unable to find a record of the first edition. Oxford cites a second of 1687. The BL also has a fourth edition with large additions of 1696 and a fifth edition with large additions also dated 1696. This copy on view here is also a fifth but dated three years later in 1699. No entries in Pollard & Redgrave STC, Cagle nor Bitting. An extremely rare book in any edition.

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Information

Antiquarian category
ref number: 10967

Simon.   Andre Louis     - A continous set: 1934 - 1950.
The Wine and Food Society.
A GASTRONOMICAL QUARTERLY EDITED BY ANDRE L. SIMON Published for the Wine and Food Society by SIMPKIN MARSHALL, LTD. STATIONERS' HALL COURT LONDON, E.C.4. (1934).
17 Volumes. In each volume there are 4 quarterlies bound together and they all have individual title pages. All volumes bound at various times in half black calf with black cloth boards and gilt lines. The spines of volumes dated 1940 & 42 are slightly sunned. All spines with raised bands, gilt lines and tooling, with gilt lettering in three compartments. Overall all volumes internally and externally in good condition with a slight variance in standing size and thickness due to being bound at different times. A very handsome set.
- André Louis Simon (Image #1 below) born 1877 - 1970, was the charismatic leader of the English wine trade for most of the first half of the 20th century, and the grand old man of literate connoisseurship for a further 20 years. In 66 years of authorship, he wrote 104 books. For 33 years he was one of London's leading champagne shippers; for another 33 years active president of the ‘Wine & Food Society’. Although he lived in England from the age of 25, he always remained a French citizen. He was both Officier de la Légion d'Honneur and holder of the Order of the British Empire. A. L. S. was born in St-Germain-des-Prés, the second of five sons of a landscape painter who died of sunstroke in Egypt, while they were still youths. From the first his ambition was to be a journalist. At 17 he was sent to Southampton to learn English and met Edith Symons, whose ambition was to live in France. They married in 1902 and remained happy together for 63 years. A.L.S. was a man of judgement, single-mindedness, and devotion. He was also a man of powerful charm. He became a champagne shipper, the London agent for the leading house of Pommery through his father' friendship with the Polignac family. It gave him a base for 30 years in the centre of the City's wine trade, at 24 Mark Lane. From it he not only sold champagne; he soon made his voice heard as journalist, scholar, and teacher. Within four years of his installation in London he was writing his first book, ‘The History of the Champagne Trade in England’, in instalments for the Wine Trade Review. He spoke English as he wrote it, with a fondness for imagery, even for little parables but with an ineradicable French accent that was as much part of his persona as his burly frame and curly hair. His first History was rapidly followed by a remarkable sequel: ‘The History of the Wine Trade in England from Roman Times to the End of the 17th Century’, in three volumes dated 1906, 1907, and 1909. It was the best and most original of his total of over 100 books. None, let alone a young man working in a language not his own, had read, thought, and written so deeply on the subject before. It singled him out at once as a natural spokesman for wine, a role he pursued with maximum energy, combining with friends to found (in 1908) the Wine Trade Club, where for six years he organized tastings and gave technical lectures of a kind not seen before; the forerunner by 45 years of the Institute of masters of wine. In 1919 he published ‘Bibliotheca Vinaria’, a catalogue of the books he had collected for the Club. It ran to 340 pages. Also in 1919, Simon bought the two homes he was to occupy for the rest of his life: 6 Evelyn Mansions, near Westminster Cathedral (where he attended mass daily), and Little Hedgecourt, a cottage with 28 acres beside a lake at Felbridge, Surrey. He also ended his association with Pommery after 33 years.. Simon began a second life at 55, with A. J. A. Symons he founded the Wine & Food Society (now International Wine & Food Society). Its first (Alsace) lunch at the Cafe Royal in London in the midst of the Depression caused a sensation. But its assured success came from the ending of prohibition in America. Sponsored by the French government, Simon travelled repeatedly to the US, founding its first Wine & Food Society branch in Boston in December 1934 and its second in San Francisco in January 1935. Starting in the spring of 1934 with the first Wine and Food Quarterly. A.L.S. immersed himself in the research, writing, and editing (and finding paper to print) the Society's Quarterlies that was to occupy him throughout the Second World War. In 1962, his friend Harry Yoxall suggested that at 85, daily responsibility for the Society and its magazine was too burdensome and bought the title from him for Condé Nast Publications. But in his 90s, Simon was still exceptional company at dinner and gave little picnics for friends beside his woodland lake. He passed away in 1970. On what would have been his 100th birthday, on 28th February, 1977, 400 guests at the Savoy Hotel in London drank to his memory in claret he had left for the occasion: Chateau Latour 1945. (Hugh Johnson -- The Oxford Companion to Wine. 3rd edition.)

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Information

Modern category
ref number: 11156

SKEATS, B.C.A.   A.C. EDITOR.     - 2 volumes in fine condition.
COMMERCIAL CONFECTIONARY
A Practical Guide for Practical Men BY MANY EXPERT CONTRIBUTORS. Edited by A.C. SKEATS, B.C.A. Lavishly Illustrated in Colour and in Black-and-White a VOLUME 1 THE GRESHAM PUBLISHING COMPANY LIMITED 66 Chandos Street, Covent Garden, London 1937.
FIRST & SOLE EDITION. 4to. VOL.1. 1fep. ½ Title on Verso Frontispiece of Confectionary display. Title page. [1] 2p Contributors. 1p Preface. [1]1p Introductions. [1] (1)-xii Contents. Volume 1. (1)–xv List of Plates. [1] (1)2-130. (1) -132 Index to Volume 1. 1fep. Internaly very clean – like new. Thick-glossy paper. Dark Green cloth covers and spine. Blind-tooling on front cover with fresh clean gilt tooling on the spine. VG - Like new. VOL 2. 1fep. ½ Title on Verso Frontispiece of Confectionary display. Title page. [1] 1p Contributors. [1] (1)-vii Contents. Volume 1. (1)x-xi List of Plates. [1] (1)2-133. [1] (1)136-139 Index to Volume 11. [1] 1fep. Internaly very clean – like new. Thick-glossy paper. Dark Green cloth covers and spine. Blind-tooling on front cover with fresh clean gilt tooling on the spine. VG - Like new.
- This is a fantastic professional’s book. A.C.Skeats and nine experts, most of them Gold Medallists in Bakery, Icing & piping, Gateaux, Petit Gateaux, Wedding cakes, Meringue goods, Afternoon teas, Pork pies, Slab cakes, Pastry, Bake-house management, Fermented goods, Almond goods & Biscuits & even an expert on Catering Costings for small bakeries, Outdoor wedding receptions etc etc it is hard to find any aspect of the Trade that is missing. With 99 plates in the 2 volumes, it is also handsomely illustrated. A seminal work, put together by Skeats and his experienced writers, He explains that there are training centres available for all the tradesmen to learn the craft skills of the Confectionary and Bakery trades., although he and his team of contributors realised there was a large need by the tradesman who could not afford nor get the time to attend the training schools. A fine work that one imagines all professional Bakers, Confectioners & Pastry Chefs would buy. Printed in 1937, two years before the War, which subsequently resulted in a serious shortage of many of the ingredients listed. One wonders how many of those skilled tradesman volunteered to fight and never returned back to resume their trade or places of work. A very fine set.

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Information

Modern category
ref number: 11235

Skuse.   E.     - Fantastic original condition; as new.
Practical Confectioner.
[10th Edition.] Copy-Right.] [Price 7/6, Postage 4d. SKUSE’S COMPLETE CONFECTIONER A PRACTICAL GUIDE TO THE ART OF SUGAR BOILING IN ALL ITS BRANCHES THE MANUFACTURE OF FONDANTS, CREAMS, CHOCOLATES, PASTILLES, JUJUBES (GELATINE AND GUM), COMFITS, LOZENGES, (PLAIN AND MEDICATED), CARAMELS, NOVEAUS, NOUGATS, JAP NUGGETS,PRALINES, &c., ICE CERAMS AND ICES OF EVERY DESCRIPTION, JAMS, JELLIES AND MARMALDES (BY FIRE AND STEAM) CONCENTRATED TABLE AND JELLIES, PRESERVED AND CRYSTALISED FRUITS, CANDIED PEEL., &C. ENGLISH AND SCOTCH PASTRY. (single line) All Information Respecting Colours and Flavours: the best to use and how to use them. (single line) USEFUL NOTES ON MACHINERY FOR EVERY PURPOSE. (single line) PUBLISHED BY W.J. BUSH & CO., LTD,. ASH GROVE, HACKNEY, LONDON.
220 x 149 mm. Front inside pastedown with Advertisements. Title page. Verso with Advertisements. 1p Preface. 7p well illustrated Advertisements. 1-213. (1)215-222 Index. Plain back pastedown. The text highlighted by many nice illustrations and all recipes and chapters with large bold heading. Original dark brown cloth cover with black blind tooling in the art nouveau style. In immaculate condition. Circa 1900.
- This book is very interesting to the student or collector of all aspects of the special skills of the Patissier, Boulangier, Chocolatier, Sugarworker and Sweet-makers etc. A glance at the title page is a glimpse of the full Victorian sweets repertoire. Then the industrial revolution happened and took the sweets of the home-cook into the factories. Mass production methods revolutionised sweet-making from the 1860s on. Specialised machines were the key to the new confectionery industry in Britain and America, and new technology remains a central concern of the modern confectionery business. Chocolate enrobing machines, almond blanchers, coconut graters, lollipop makers -- there was a specially designed machine for every one of the finicky jobs involved in sweet-making, and manuals such as Skuse's Complete Confectioner showcased the latest contraptions, such as the caramel machines. Commercial sweet-making is still veiled in secrecy, because individual machines are often customised to create that special new sweet. Unfortunately the end result of all the endeavour is the modern packed sweet-shops, obese children, rampant diabetes and a steep decline in home baking. Never the less, this is a fascinating book, not only for the recipes, the good illustrations, but the advertisements that show the sweet-makers equipment. This book gives a feeling of feverish industrial activity. An important item for any serious cookbook collection. Originally published London, 1878. The BL only records an 11th ed of 1911. Bitting an 11th as well. Cagle has a 10th and states no other recorded. Rare.

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Antiquarian category
ref number: 11233

SMITH.   Robert    
Court Cookery: or the Compleat English COOK.
Containing the Choicest and Newest RECEIPTS FOR MAKING Soops, Pottages, Fricasseys, Harshes, Farces, Ragoo's, Cullises, Sauces, Forc'd-Meats, and Souses: With various Ways of Dressing most Sorts of Flesh, Fish, and Fowl, Wild, and Tame; with the best Methods of Potting, Collaring and Pickling. AS LIKEWISE Of Pastes, Pies, Pasties, Patties, Puddings, Tansies, Biskets, Creams, Cheesecakes, Florentines, Cakes, Jellies, Sillabubs and Custards. ALSO Of Candying and Preserving: With a Bill of Fare for every Month in the Year, and the latest Improvements in Cookery, Pastry, &c. By R. Smith, Cook (under Mr. Lamb) to King William, as also to the Dukes of Buckingham, Ormond, D'Aumone (the French Ambassador) and others of the Nobility and Gentry. The Second Edition, with large Additions. LONDON: Printed for T. Wotton, at the Three-Daggers in Fleet-Street. M.DCC.XXV.
8vo. 1fep. Title page with double line border. [1] 6p To the Nobility and Gentry with printers device at the top of the page. 1+2-212. 213-218 Bills of Fare. 14p Index. 1fep. Text and pages very slightly age browned at the edges but overall nice, clean and crisp. Full dark brown calf original boards with a lovely patina. The spine rebound in sympathetic dark brown calf with raised bands, blind-tooled lines, with a dark green label with gilt letters and lines. With the date 1725 in gilt at the bottom of the spine. overall a very nice copy with the bookplate of Mary Chadsey.
- In the Preface, Robert Smith, who worked under Patrick Lamb in the kitchens of King William states he knew most of Lamb’s receipts and methods of dressings; yet several of those receipts now in Lamb’s famous cookery book ‘Royal Cookery’ were never made or practised by him. He further states that other receipts are extreme [sic] defective and imperfect, and made up of ingredients unknown to him; he further claims they were more calculated at the purses, than the ‘gout’ of the guests. Strong criticism of a fellow chef indeed.! A riposte from Lamb is not recorded. A search of Wikipedia highlights an interesting point --- according to legend, the macaroon was invented in an Italian monastery in 1792. Later, two Carmelite nuns, hiding in the town of Nancy during the French Revolution, baked and sold macaroons to cover their expenses. They became known as the "Macaroon Sisters." The cookie recipe was supposedly passed on to the Jewish community in France, who subsequently made it a staple of Passover baking --- However, recipes for macaroons (also spelled "mackaroon" "maccaroon" and "mackaroom") appear in 1724, the date of this edition of Smith's ‘Court Cookery. A scarce and interesting book.

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Antiquarian category
ref number: 11034

Smith.   L.O.     - A fascinating professional Chef's reference.
EXHIBITION GOODS,
by L.O.Smith. Publishedby MACLAREN & SONS LTD. STAFFORD HOUSE, NORFOLK STREET, LONDON, W.C.2
259 x 159 mm. n/d. 1fep. Half Title. [2] Frontispiece. Title page. [1] 1p Contents. [1] (1)viii – x. (1)xii. (1)2 – 355. [1] 358 – 360 Index. 1fep. Text block very clean, as new. Thick good quality paper. Maroon leather cover and spine with blind tooling. In excellent overall condition.
- This is a very interesting book from the professional chefs point of view. Many chefs take a huge pride in their skills and the best are always watching and learning, always on the look out for new ways and new equipment for improving their everyday skills. This type of passion drives all the best people in their various fields of endeavour. This book is all about advice for the best ways and skills needed to win the coveted gold medals at culinary exhibitions for Bakery and Confectionary. These are just two branches of many other areas of the very large Kitchens. Stunning displays of hand-crafted exhibits that will include works in pulled and blown sugar, chocolate work, pastillage and fat sculpture, as well as vibrant buffets, with Pates, decorated meats, fish and shellfish, food platters etc etc, that showcase the incredible skills within the industry. The International Salon Culinaire at Hotelympia is the UK's largest and most prestigious chef competition programme, and will incorporate 80 classes plus, over the course of four days each year in March. A programme of classes for chefs at the start of their career (apprentices, students and those new to competitions), which will enable them to hone and demonstrate the skills that will be vital to their career such as fish filleting, butchery, knife skills, preparing classical sauce etc, plus the Skills Theatre will also include some service competitions that will challenge front of house staff. A fast paced series of hot live classes, in which chefs will compete in a variety of competitions from preparing a three course menu, to putting a new twist on classic ingredients, creating a show-stopping dessert or racing against the clock to producing a contemporary pasta dish plus many more.

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Modern category
ref number: 11239

Southgate   Henry     - In expceptional condition.
Things a Lady Would Like to Know
CONCERNING DOMESTIC MANAGEMENT AND EXPENDITURE ARRANGED FOR DAILY REFERENCE WITH Hints regarding the Intellectual as well as the Physical Life BY HENRY SOUTHGATE AUTHOR OF 'MANY THOUGHTS OF MANY MINDS,' 'NOBLE THOUGHTS IN NOBLE LANGUAGE,' 'GONE BEFORE,' 'BRIDAL BOUQUET,' ETC. ETC. ETC. SECOND EDITION. 'A judicious woman that is diligent and religious is the very soul of a house: she gives orders for the good things of this life, AND FOR THOSE TOO OF ETERNITY.' - Bishop Horne. 'Housekeeping and husbandry, if it be good, - Must love another, as cousins in blood; - The wife, too, must husband as well as the man, - Or farewell thy husbandry, do what you can.' Tusser. WILLIAM P. NIMMO: LONDON, 14 KING WILLIAM STREET, STRAND; AND EDINBURGH. 1875.
217x155mm. 1fep. Half title. A peom on the verso. [1] Frontispiece. Engraved Title page with a tissue guard with very light slight foxing. [1] Title page. [1] 2p Dedication, poem on verso. (1)8 Preface. (1) Contents. [1] 11-16 Prelude. (1)18-536. 537-543 Index. [1] 16p Advertisements. 1fep. All edges gilt. Beautifully fresh, red, black and gilt embossed and tooled spine and front board. Blind tooled red cloth back board. Very clean inside. A very handsome copy of the scarce second edition in the original state, almost as new.
- Henry Southgate, anthologist, born in 1818, a native of London, entered his father's business, and from 1840 to 1866 carried on his practice as an auctioneer of prints and engravings at 22 Fleet Street. The firm was known as Southgate & Barrett until about 1860 (when the partnership was dissolved), after which Southgate became gradually more involved. In the meantime he had made a considerable reputation as a compiler of selections in prose and verse from English classics. He moved about 1870 to South Devon, where he resided at Salcombe, and afterwards at Sidmouth; thence he moved to Ramsgate, where he died on 5 Dec. 1888. This second edition in the unusual red cover is just as scarce as the first of 1874 especially in this immaculate condition. Other copies and editions are not so scarce.

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Antiquarian category
ref number: 11166

Southgate.   Henry    
Things a Lady Would like to Know
CONCERNING DOMESTIC MANAGEMENT AND EXPENDITURE ARRANGED FOR DAILY REFERENCE WITH Hints regarding the Intellectual as well as the Physical Life BY HENRY SOUTHGATE AUTHOR OF 'MANY THOUGHTS OF MANY MINDS,' 'NOBLE THOUGHTS IN NOBLE LANGUAGE,' 'GONE BEFORE,' 'BRIDAL BOUQUET,' ETC. ETC. ETC. 'A judicious woman that is diligent and religious is the very soul of a house: she gives orders for the good things of this life, AND FOR THOSE TOO OF ETERNITY.' - Bishop Horne. 'Housekeeping and husbandry, if it be good, - Must love another, as cousins in blood; - The wife, too, must husband as well as the man, - Or farewell thy husbandry, do what you can.' Tusser. WILLIAM P. NIMMO: LONDON, 14 KING WILLIAM STREET, STRAND; AND EDINBURGH. 1874.
FIRST EDITION. 217x155mm. 1fep. Half title. [2] Frontispiece. Engraved Title page. [1] Title page. [1] Dedication. Poem on verso. (1)8 Preface. (1)12-16 Prelude. (1)18-536. 537-543 Index. [1] 1fep. Lovely fresh brown and gilt embossed and tooled and blind tooled cloth boards and spine. Very clean inside. A very handsome copy of the very scarce first edition in the original state.
- Not much is known about Henry Southgate, other than he was an auctioneer in Fleet Street before he eventually turned author. His book is full of extensive Victorian-Christian advice to women that would make modern women's toes curl and cause unexpressed expletives to come to mind. Nevertheless an interesting book albeit of a totally different age. The BL holds five copies -- an 1890 copy, a 6th ed. - 1885; a 5th .- 1877; a 4th - 1876, and a 2nd - 1875;

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Information

Antiquarian category
ref number: 11086