Collingwood. F   and Woolams. J.     - The very rare first edition.
THE UNIVERSAL COOK,
AND City and Country Housekeeper. CONTAINING ALL THE VARIOUS BRANCHES OF COOKERY: THE DIFFERENT METHODS OF DRESSING Butchers Meat, Poultry, Game, and Fish; AND OF PREPARING GRAVIES, CULLICES, SOUPS, AND BROTHS; TO DRESS ROOTS AND VEGETABLES, AND TO PREPARE Little elegant Dishes for Supper or light Repasts: TO MAKE ALL SORTS OF PIES. PUDDINGS, PANCAKES, AND FRITTERS; CAKES, PUFFS, AND BISCUITS; CHEESECAKES, TARTS, AND CUSTARDS; CREAMS AND JAMS; BLANC MANGE, FLUMMERY, ELEGANT ORNAMENTS, JELLIES, AND SYLLABUBS. The various Articles in CANDYING, DRYING, PRESERVING, AND PICKLING. THE PREPARATION OF HAMS, TONGUES, BACON, &C. DIRECTIONS FOR TRUSSING POULTRY, CARVING, AND MARKETING. THE MAKING AND MANAGEMENT OF Made Wines, Cordial Waters, and Malt Liquors. Together with Directions for Baking Bread, the Management of Poultry and the Dairy, and the Kitchens and Fruit Garden; with a Catalogue of the Various articles in Season in the different Months of the Year. Besides a Variety of USEFUL AND INTERESTING TABLES. The Whole Embellished with The Heads of the Authors, Bills of Fare for every Month in the Year, and proper Subjets for the Improvement of the Art of Carving, elegantly engraved on fourteen Copper-Plates. By FRANCIS COLLINGWOOD, AND JOHN WOOLLAMS. Principal Cooks at the Crown and Anchor Tavern in the Strand, Late from the London Tavern. LONDON: PRINTED BY R. NOBLE, FOR J. SCATCHERD AND J. WHITAKER, NO. 12, AVE-MARIA-LANE. 1792.
FIRST EDITION. 8vo. 2feps with 2 previous owners signatures. Half title. [2] Frontispiece of both authors. Title page. [1] 2p. Preface. 20p Contents. 12 engraved plates of bills of fare for every month, with each verso blank. (curiously they have been bound in out of monthly order. All are present). (1)2-432. 433-444 A Catalogue of seasonal articles. 445-451 Marketing Tables. 2feps. Original full dark calf covered boards with blind tooled lines on the boards. The spine with blind tooled lines. With a dark red label and gilt lettering. Overall has a nice patina. Besides very light age browning to frontispiece and plates , the text block is very clean. Overall, a nice copy.
- F. Collingwood and J. Woollams were the Principal cooks at the Crown and Anchor Tavern on the south side of the Strand, London WC1. Strype the historian informs us, that in 1729 an original tavern called the Crown occupied the same site. The Anchor was added to the name shortly after that date, in honour of St Clements Church nearby; an anchor being the emblem of the patron saint who suffered his martyrdom by being cast into the sea with an anchor tied to his neck. The site began a few doors down Arundel St. and extended to Milford Lane. It had an entrance from the Strand thro’ a narrow courtyard. The tavern was very famous and very well frequented by the rich, famous and important members of English high society. Dr Johnson made it his second home. Taking his daily walks with his friend Boswell past Temple Bar, going westward, the Crown and Anchor was their port of call and also of many of their confreres. It was here that Dr Jonson’s famous spat with Percy took place. The Academy of Music was first started at the Tavern. The house was pulled down in 1790 and rebuilt. A very large banqueting room was erected, measuring 85x36 feet, and when packed could hold 2500 guests. It was first opened on the occasion of a birthday dinner given to Charles James Fox, M.P. and presided over by the Duke of Norfolk. The room was used for fine balls and political meetings of both the Tories and radical Parties; anyone in fact who could pay the high prices. The Tavern became the headquarters of one party or another during the Westminster parliamentary elections. It is recorded that Daniel O’Conner M.P., Brougham Cobbet, Sir Francis Burdett and others, held meetings that always crowded the room. After the 1790 rebuild, the first landlord was a famous, very large obese man; Thomas Simkin. He famously died by leaning on the upstairs banister, and calling down some instructions, the banister gave way under his huge weight and he toppled to his death below. The Tavern had elegant booths opened for their customers at the courses during the racing season and the main fairs. As well as refreshments they also held dances. Sadly, in 1854 the Tavern burned down. Afterwards the Duke of Norfolk built Arundel House on the site and further afield. This great Tavern is the establishment where Collingwood and Woollams established their substantial reputation. They had the unique distinction of having this first edition of 1792; ‘The Universal Cook’, being translated into French and sold in France. Published in Paris in 1810 it was re-named ‘ Le Cuisinier Anglais Universal ou le Nec Plus Ultra de la Gourmandise’. This was the time of the war with Napoleon, but the reputation of London food and its Cooks stood high with foreigners. This book is a record of professional 18th century English gastronomy, as opposed to the cookery books written for the housewife. As can be read on the title page, it has extensive instructions for all the tasks undertaken in such an important Tavern and its Kitchen. The equally rare second edition was published in 1797 with very little change; see item ref #: 11131. See also, item ref #: 11035 for a rare dinner invitation to the Crown and Anchor Tavern when Collingwood and Woolllams were the head cooks.

click on image to enlarge
Information

Antiquarian category
ref number: 11227

Collingwood. F.   and Woolams. J.     - Purchased in India during the British Raj
THE UNIVERSAL COOK,
AND City and Country Housekeeper. CONTAINING ALL THE VARIOUS BRANCHES OF COOKERY: THE DIFFERENT METHODS OF DRESSING Butchers Meat, Poultry, Game, and Fish; AND OF PREPARING GRAVIES, CULLICES, SOUPS, AND BROTHS; TO DRESS ROOTS AND VEGETABLES, AND TO PREPARE Little elegant Dishes for Supper or light repasts: TO MAKE ALL SORTS OF PIES. PUDDINGS, PANCAKES, AND FRITTERS; CAKES, PUFFS, AND BISCUITS; CHEESECAKES, TARTS, AND CUSTARDS; CREAMS AND JAMS; BLANC MANGE, FLUMMERY, ELEGANT ORNAMENTS, JELLIES, AND SYLLABUBS. THE VARIOUS ARTICLES IN CANDYING, DRYING, PRESERVING, AND PICKLING. THE PREPARATION OF HAMS, TONGUES, BACON, &C. DIRECTIONS FOR TRUSSING POULTRY, CARVING, AND MARKETING. THE MAKING AND MANAGEMENT OF Made Wines, Cordial Waters, and Malt Liquors. TOGETHER WITH Directions for Baking Breads, the Management of Poultry and the Dairy, and the Kitchens and Fruit Garden; with a Catalogue of the Various articles in Season in the different Months of the Year. BESIDES A VARIETY OF USEFUL AND INTERESTING TABLES. THE WHOLE EMBELLISHED WITH THE HEADS OF THE AUTHORS, BILLS FOR EVERY MONTH OF THE YEAR, AND PROPER SUBJECTS FOR THE IMPROVEMENTS OF THE ART OF CARVING, ELEGANTLY ENGRAVED ON FOURTEEN COPPER-PLATES. By FRANCIS COLLINGWOOD, and JOHN WOOLLAMS. Principal Cooks at the Crown and Anchor Tavern in the Strand ---- Late from the London Tavern. THIRD EDITION. LONDON: PRINTED BY C. WHITTINGHAM, Dean Street, Fetter Lane, FOR J. STACHARD, No. 12, AVE-MARIE-LANE; H.D. SYMONDS AND HURST, PATERNOSTER-ROW; RICHARDSONS, ROYAL EXCHANGE; MARSH AND DUNSFORD, FLEET-STREET; GARNER, WESLEY, AND STARND, STRAND; LAKING, CURZON-STREET; DANGERFIELD, BERKLEY-SQUARE; MILLAR, AND JORDAN HOOKHAM BOND-STREET; KIRBY, OXFORD-STREET; LINDSELL, WIMPOLE-STREET; LLOTD, CAVENDISH-STREET;--1801.
8vo. 2feps. Half title. [2] Frontispiece of both authors. Title page. [1] 4p. Preface. 20p Contents. 12 engraved plates of bills of fare for every month. (1)2-432. 433-444 A Catalogue. 445-451 Marketing Tables. [1] Advertising. 2feps. Half dark brown modern calf with marbled boards and calf corners. The pages very lightly age browned with some manuscript notes. There an interesting manuscript note on the first page of recipes; "Bought this book from Col. David Smothen [?] and gave him 8 rupees for Mrs Smothen".(Probably a frugal mem-sahib selling the book before leaving for England). The whole text block has been trimmed slightly without loss of text. The third appears to be a very scarce edition, as none are cited in the bibliographies. A nice copy.
- F. Collingwood and J. Woollams had the unique distinction of having their first edition of ‘The Universal Cook’ of 1792, being translated into French and sold in France. Published in Paris in 1810 it was re-named ‘ Le Cuisinier Anglais Universal ou le Nec Plus Ultra de la Gourmandise’. This was the time of the war with Napoleon, but the reputation of London food and its Cooks stood high with foreigners. The first smart restaurant to open in Paris the same year as ‘The Universal Cook’ was published, was called La Grande Taverne de Londres, after the London Tavern, where John Farley its famous Chef was serving his tenure. Collingwood and Woollams had also had a spell at the London Tavern, so one assumes they were as well known as Farley. In spite of the fame and glory of Collingwood and Woollams’ book being translated into French, the French publisher had qualms. In his introduction, he wrote: “The English must eat well, look at their 'embonpoint!' If occasional recipes seem odd, they will at least, 'cher lecteur,' broaden your experience, acquainting you with ‘le catchup’ and ‘le browning’ which are unknown even to our best chefs.” In this age, with our British chefs feeling a need to bow in humble acknowledgement of the superior French culinary tradition and possible superior expertise (although this has definitely been changing in recent years) one is surprised by the above words of the French publisher. Collingwood and Woollams in turn, inform us grandly in their Preface: ‘We shall not attempt to ransack the annals of Antiquity, with a view to discover what was the food of our first parents in the garden of Eden, or in the manner they performed their culinary operation: It is sufficient for us to know a[t] present, that Cookery is become a Science, that every age has contributed its mite to the improvement of this art, which seems now to have reached a very high degree of perfection.’ Interesting! – I’m sure, Joel Robuchon, Gorden Ramsey, Paul Bocuse, Ferran Adria, Heston Blumenthal, Rick Stien, Alain Ducasse et al, are saying the same thing now, and that the great cooks of two or three generations hence, will express the same sentiments; How things change, but ultimately stay the same!.

click on image to enlarge
Information

Antiquarian category
ref number: 10972

Copley.   Esther     - A very rare book.
Cottage Cookery
THE COMPLETE COTTAGE COOKERY, BY ESTHER COPLEY, AUTHOR OF "COTTAGE COMFORTS," "CATECHISM OF DOMESTIC ECONOMY," ETC, ETC. WITH PREFATORY CHAPTER BY HER DAUGHTER, AND BIOGRAPHICAL SKETCH OF THE AUTHOR, Eleventh Edition. LONDON: GROOMBRIDGE AND SONS, PATERNOSTER ROW. MDCCCLIX.
1859. 12mo. Marbled paste-downs and end-papers, both ends. 1fep. [1] Frontis piece, engraved portrait of Esther Copley. Title page. [1] v-x Biographical Sketch. xi-xx Prefatory Chapter. 2p Contents. 3-127. [1] 4pp Advertisements. 1fep. Modern quarter black calf with black cloth boards and black calf corners. Lightly age browned throughout. A small water stain to the top corner of the last 8 pages. Overall a very nice copy.
- Although the first edition was printed in 1849 in book form (it originally appeared in the Family Economist) an advertisement for a tenth edition (cost 1 penny) appeared in the first of Beeton's 'Household Management' 24 monthly booklets on November 1st, 1859 (Mrs Beeton's famous book was printed in 24 monthly parts before being published in total as the first edition of 1861). A seventh edition also was advertised in an 1854 book; then this, the eleventh edition of 1859 would make one think there must be many copies, but the opposite is true; 'Cottage Cookery' is unmentioned in Bitting, Oxford, Axford, Driver, Attar, Cagle and the STC of Pollard & Redgrave. COPAC lists five copies: The BL, one copy - circa 1855. London University, one copy undated. Leeds University, three copies - 1858, 1859 & 1862. Only five recorded copies; one must attribute rarity. This can be accounted for when we see that Beeton's monthly booklets with their thin and delicate paper covers, easily damaged, lost or torn was sold for only three pence, then Copley's small booklet, sold for one pence must have been even less protected. Luckily this copy has lasted well.

click on image to enlarge
Information

Antiquarian category
ref number: 11016

Copley.   Esther    
Cottage Comforts
WITH HINTS FOR PROMOTING THEM, GLEANED FROM EXPERIENCE: ENLIVENED WITH AUTHENTIC ANECDOTES. BY ESTHER COPLEY. NINTH EDITION. DEDICATED (BY PERMISSION) TO Her Most Gracious Majesty QUEEN ADELAIDE. LONDON: PUBLISHED BY SIMPKIN AND MARSHALL, STATIONER'S COURT. 1832.
12mo. 2feps. Title Page. [1] 2pp Dedication. 2pp Advertisement. 2pp Contents. 1-224. 8pp Index. [1] 2feps. Bound in half black calf with black cloth boards and calf corners. Spine with gilt lines, raised bands and gilt lettering. Good copy with very slight foxing to title page, first nine pages and the pages of the index.
- Esther Hewlitt Copley (nee Buizeville) was born in London on May 10th, 1786. Her father was a silk manufacturer at Spitalfields and the family lived in Hackney. Nothing is known of Esther's early life experiences until her marriage to James Philip Hewlett in 1809. The couple had five children, three sons and two daughters. They set up house in Oxford in St. Aldate's Street. James Philip Hewlett died prematurely of a lingering illness. On August 16, 1827 Esther married Rev. William Copley who was the minister of the Oxford Baptist Church. Esther was a prolific writer publishing more than forty books in her lifetime. These include tracts, works of domestic economy, stories for children, text books, sacred history and biography. It is of interest to note that Cottage Comforts, first published in 1825, reached its twenty-fourth edition in 1864. It is a household management manual addressed to the labouring classes embracing the spirit of both Mrs. Beeton and Dr. Spock. It includes chapters on childbirth, treatment of illnesses, hygiene, animal husbandry, the care and education of children, renting and furnishing a cottage, brewing and cookery. She is forthright with her opinions and practical advice. In her latter days Esther lived in Eythorne with her daughter Emma and Emma's husband, George Sargent. Her death on July 17th, 1851, was caused by tuberculosis, and it seems that her illness was exacerbated by a chill contracted when she was providing help for a needy family. Esther is buried in the Eythorne Baptist churchyard in Kent.

click on image to enlarge
Information

Antiquarian category
ref number: 10930

Cox.   James     - An unusually long 19" plate
The Practical Confectioner,
EMBRACING THE WHOLE SYSTEM OF Pastry, and Confectionery, IN ALL THEIR VARIOUS BRANCHES; Containing upwards of 200 Genuine and Valuable RECEIPTS; CONSISTING OF upwards of 60 Second-Course and Supper Dishes; INCLUDING Jellies, Creams, Soufflés Puddings, Chantillas, and Ornamental Pastry and Confectionary of every description: Preserving in all its Various branches; Cakes and Biscuits of various kinds; Ice Creams and Water Ices; Sugars, Candies, Syrups &cc.; Many of which have never appeared in Print: the whole written in the plainest manner, without the least ambiguity; WITH THE BILLS OF FARE FOR BALL SUPPERS, ON A LARGE AND SMALL SCALE. BY JAMES COX. London: Published by Longman, Hurst, Rees, Orme and Browne; and sold by all the booksellers in the United Kingdom. 1822. PRICE EIGHT SHILLINGS.
FIRST AND SOLE EDITION: 12 mo. 2feps. Title page with printers - Newcombe of Broad-Street, Bristol on verso. [1] (1)iv-vi Preface. 4 Plates of Bills of Fare, 3 folding with the largest measuring an unusual 19 inches long. (1)8-220. (1)222-234 Index. 2feps. Full calf with slightly faded boards and relaid calf spine with blind tooling, gilt lines and lettering. Cookery books are famed for the attrition they suffer in the greasy hands of those that use them. Although this one lacks the aforementioned grease, internally it is slightly yellowed with age, but overall its a fine copy of an extremely scarce book.
- One of the landmark books in the field of confectionery, pastry and sweets. A sole edition, the date on the preface states Clifton (Bristol) August 1922, and also advertised for 8 shillings in The London Literary Gazette on Saturday, September 14th 1922. One sees the antiquated style of the title echoed in other books throughout the 19th century. Never the less, Cox’s major work, although probably one of the the lesser known, is on a par with the other great Confectioners; Nutt, Jarrin, Borella, Dubois et al. Copies in any condition are extremely scarce. A key work in any collection of antiquarian cookery books. COPAC reveals five copies: St Andrews , Aberdeen, Cambridge, the Wellcome library and the BL also has one copy.

click on image to enlarge
Information

Antiquarian category
ref number: 11153

Dalrymple.   George     - A sole edition. Very scarce
The Practice of Modern Cookery;
ADAPTED TO FAMILIES OF DISTINCTION, As well as to those of The MIDDLING RANKS of LIFE. To which is added, A GLOSSARY explaining the Terms of Art. By GEORGE DALRYMPLE, Late Cook to Sir John Whitefoord, Bart. EDINBURGH: Printed for the Author. Sold by C.ELLIOT, Edinburgh; and T.LONGMAN, London. MDCCLXXXI.
FIRST AND SOLE EDITION. 1781. 1fep. Title page. [1] 1p Dedication to Lady Whitefoord. [1] 1+vi Preface. 1+2-462. 1+464 Glossary of Terms. 1+466-475 Index. 1p Errata. 1fep. Title page evenly browned. Some minor foxing and staining to first six leaves. Some very light age browning throughout. Original dark brown sheep boards. Modern sympathetically rebound dark brown spine with raised bands and blind tooling. A dark brown label with gilt lettering and lines.
- George Dalrymple provides us with around one thousand recipes, giving them both English and French names. He is also one of the first cookery writers to give a glossary of terms. These points are remarkable according to Maclean. In his preface Dalrymple explains "there are a number of excellent receipts I have had occasionally from others..." – Maclean may be rather less enthused had she realised that Dalrymple plagiarized many of the recipes from the Frenchman Bernard Clermont’s cookery book, ‘The Professed Cook.’ – first edition, 1755. (which in turn is a translation of Menon’s French work ‘Les Soupers de la Cour). George Dalrymple had been cook to Sir John Whitfoord and the book is dedicated to his wife. Sir John Whitfoord, third baronet, lived in Whitefoord House in the Canongate of Edinburgh. Whitfoord is supposed to have been the original of Sir Arthur Wardour in Scott's 'Antiquary' and was one of the early partrons of Burns who celebrated him in verse and who made his daughter Maria [Cranstoun] the heroine of the 'Braes of Ballochmyle'. He was a very well-known figure in the Scottish capital and was depicted in Kay along with his cronies, Major Andrew Fraser and the Hon. Andrew Erskine (Edinburgh Portraits, 1877, no. cxcii). Thus it can be assumed that Dalrymple had cooked for the great and the good of mid-seventeenth century Edinburgh. This is a sole edition and uncommon in most cookery book collections. An interesting read also. Vicaire 244; Oxford p.113; Bitting p.114; Cagle 640; Maclean p.37; Lehmann p.141.

click on image to enlarge
Information

Antiquarian category
ref number: 11036

De Swinfield.   Richard     - A presentation copy inscribed by the editor.
A Roll of Household Expenses
OF RICHARD DE SWINFIELD, BISHOP OF HEREFORD,DURING PART OF THE YEAR 1289 and 1290. EDITED BY THE REV. JOHN WEBB, M.A., F.S.A., M.R.S.L. (An engraved printers device; a possible portrait of Swinfield). PRINTED FOR THE CAMDEN SOCIETY. M.DCCC.L1111.
12mo. 223x168mm. Front paste-down and end-paper marbled. 2fep. (With a ms. inscription "T.E. Winnington, from the editor 1854). Title page. Verso, printers name & address. 1p Camden Society names. Verso, Camden Society disclaimer. 1p Dedication to Arcbishop of York. [1] (1)viii-xiii Preface. [1] 1p Header. [1] (1)xviii-ccxxxii Abstract and Illustrations. (3)4-108 The Roll. (3)112-197 The Endorsements. [1] (3)202-242 Appendix. (1)244-249 Glossary. [1] (1)252-267 General Index. [1] (1)270 Addenda et Corrigenda. 1fep. Rear paste-down and end-paper marbled. Contemporary dark bottle green morocco half binding with marbled boards. Spine with raised bands and gilt lettering in one compartment. With the bookplate of T.E. Winnington on the front paste-down. Internally very clean. A handsome copy.
- A record of Richard de Swinefield's expenses as bishop that survived for the years 1289 and 1290. The accounts offer a rare glimpse of the organisation and expenses of a major household in the time period. During the 296 days covered by the record, his household moved 81 times, with 38 of these stops associated with him visiting his diocese during April through June. The record also shows that he supported two scholars at Oxford University The record has been printed a number of times, including by the Camden Society in 1853 through 1855. This copy was printed in 1854. Richard de Swinfield's last name may come from Swingfield located near Folkestone, Kent. His father was Stephen of Swinfield, who died in 1282, and his brother Stephen remained a layman. Other information about his family and upbringing is unknown, nor is his day or year of birth. He earned a doctor of divinity degree, but the location of his university studies is unknown. By 1264 Swinefield was a member of the household of Thomas de Cantilupe, who went on to become Bishop of Hereford in 1275. Swinefield held the prebend of Hampton in the diocese of Hereford, before 1279 and held that prebend until his election as bishop. Shortly after 17 April 1280 he was named Archdeacon of London, having previously held an unknown prebend in the diocese of London. Swinefield was elected to the see of Hereford, or bishopric, on 1 October 1282. The election was confirmed by John Peckham, the Archbishop of Canterbury on 31 December 1282, and Swinefield was given custody of the spiritualities and temporalities, or the ecclesiastical and lay income producing properties of the see by 8 January 1293. He was consecrated on 7 March 1283. During Swinefield's time as bishop, he was not involved in politics, and spent most of his time in his diocese. He rarely attended Parliament, usually excusing himself on the grounds of urgent diocesan business or his own bad health. He inherited a number of lawsuits from his predecessor, which he managed to settle. Swinefield also resolved a dispute over the boundary between the diocese of Hereford and the diocese of St Asaph, a Welsh bishopric, with the settlement being not entirely to the Welsh bishop's liking. The town of Hereford also had disagreements with Swinefield, and on one occasion the bishop threatened excommunication against the town unless they submitted. Swinefield was concerned to ensure that his clergy were well treated. He worked to ensure that churches within his diocese were not misappropriated through the granting of custody to unworthy candidates, as well as trying to keep order in the monasteries. His main efforts though went toward securing the canonization of his predecessor Thomas de Cantilupe. This did not however take place until 1320, after Swinefield's death. Swinefield died on 15 March 1317, and was buried in Hereford Cathedral, where a memorial in the transept's north wall shows Swinefield dressed as a bishop and holding a building. (See photo 1 below) Two of his nephews were given offices within the diocese, with John given the precentorship in Hereford Cathedral, and Gilbert made the chancellor there. Another possible relative was Richard Swinfield, who also held a prebend in the diocese.

click on image to enlarge
Information

Antiquarian category
ref number: 11089

Digby.   Sir Kenelme     - A beautiful binding by Riviere
The CLOSET Of the Eminently Learned Sir Kenelme Digby Kt. Opened:
Whereby is DISCOVERED Several ways for making of Metheglin, Sider, Cherry-Wine, &c. TOGETHER WITH Excellent Directions FOR COOKERY As also for Preserving, Conserving, Candying, &c. Published by his Son's Consent. London, Prinetd by E.C. & A.C. For H. Browne, at the West-End of St. Pauls, 1671.
FIRST EDITION - 2ND ISSUE. Marbled endpapers with lovely elaborate gilt tooling. 2 fep. [1] Portrait frontispiece of Digby aged 62. Title page. [1] 2p 'To the Reader'. 1-251. 8p 'The Table'. [1]. 3fep. Marbled endpapers with lovely elaborate gilt tooling. Very handsome honey coloured polished calf by Bayntun (Riviere). French fillet frame on covers, raised bands, spine elaborately gilt in compartments with elegant central floral bouquet stamp, two crimson labels, intricately gilt turn-ins, marbled end papers, all edges gilt. From the Spokane Public Library, with the perforated and ink stamp on the 'To the Reader' leaf and with same accession number printed by hand on another page. The Frontis and title page have had expert repairs to page edges with no loss. Very slight hint of soiling here and there, but overall a very pleasing copy of a book not often found in agreeable condition. The binding completely tight and very handsome. A very scarce item, especially in this condition.
- The Frontispiece and Title page are slightly darker than the rest due to the book being on display at the Spokane Public Library for protracted periods of time. It also appears that the very good repairs carried out to those same page edges, (without loss) was due to paper brittleness accrued while on display. The first edition was printed in 1669. NUC locates an aggregate of nine copies of the two editions in seven libraries. Digby (1603-65) was a writer, navel commander, diplomat, scientist, philosopher, privateer, religious conversationalist, and more. In his book he devotes 89 pages to metheglin, which he also calls meath, a honey based brew to which various spices are added. From meath, Digby moves on to other liquids, including his own complicated 'aqua mirablis' recipe, the ingredients of which include cloves, spearmint, marigold and sack. Gradually the entries progress to more solid food, porridges and broths and end with meats and sweets. A few recipes include apples but there is singularly little talk of vegetables. The description of "how to fatten young chickens in a wonderful degree" gives one an insight into the Brobdingnagian zest of an aristocracy that had no misgivings about its place at the top of the food chain. Lit up by candles to ensure round-the-clock feeding, chicks were fed a pap of pulped raisins, bread and milk , to make them so fat that; "they will not be able to stand, but lie down upon their bellies to eat". Sir Kenelme Digby, who became as plump and rotund as one of his chickens, died on 1665. His first edition - first issue of 1669, was printed posthumously by his steward, George Hartman who used the recipes from Digby's papers. Hartman in turn, printed a book of Cookery in 1682 called 'The True Preserver'

click on image to enlarge
Information

Antiquarian category
ref number: 10932

Dodoens.   Rembert     - The rare first ed. of 1578 with Thos. Campion's signature.
A Nievve Herball,
Or, HISTORIE OF PLANTES: wherein is contayned the vvhole discourse and per-fect description of all sortes of Herbes and Plantes: their diuers & sundry kindes: their straunge Figures, Fashions, and Shapes: their Names / Natures / Operations / and Ver-tues: and that not onely of those whiche are here growyng in this our Countrie of Englande / but of all others also of forrayne Realmes / commonly used in physicke. First set forth in the Doutche or Almaigne tongue, by that learned D. Rembert Do-doens, Physition to the Emperour: And nowe first translated out of French into English, by Hen-ry Lyte Esquyer. AT LONDON by m Gerard Dewes, dwelling in Pawles Churchyarde at the signe of the Swanne. 1578. Title within woodcut historiated border, with woodcut arms of the translator on verso.
FIRST ENGLISH EDITION. 1578. Large thick 4to. 295x202mm. 1fep. Engraved Title strengthened and reinforced at the edges with no loss. On the verso - Henry Lyte's coat of Arms and a crest "a swan volant silver upon a trumpet gold," (which was not actually granted him by Clarenceux King of Arms uпtil the following year). 2p, Dedication to Queen Elizabeth. 1p, Dedication to the friendly and indifferent Reader. 3p, Latin text headed W.B. and Thomas Newton. 1p, A commendation to Henry Lyte. 2p, To the Reader, in commendation of this worke. Verso - woodcut portrait of Dodoens. 4p, Medical credentials of Rembert Dodoens. 2p, Epistola ad Lectorem of Rembert Dodoens. 6p, Appendix. 1-779. 24p Index in Latin. (one page with srengtheened edge). On verso, Antwerp printers allegorical woodcut colophon. 2 feps, first blank with neat manuscript writing and on the last blank; Thomas Campion's signature. The first six pages and the engraved title page slightly dusty. With 870 woodcuts of plants. A full dark brown calf binding with blind tooled lines and device on the boards. The spine with raised bands, blind tooled lines and a red morocco label with gilt lettering. A nice copy of the very rare first with the wonderful woodcuts. (It was even described as very rare in the 17th century). Bookplate on front paste-down of Henry W. Poor.
- Rembert Dodoens, born Mechelen, Belgium on June 29, 1517, died in Leyden, Netherlands on March 10, 1585. He was a Flemish physician and botanist, also known under his Latinised name Rembertus Dodonaeus. In 1530 he started his studies of medicine, cosmography and geography at the University of Leuven, where he graduated in 1535, then establishing himself as a physician in Mechelen in 1538. He married Kathelijne De Bruyn(e) in 1539. From 1542-1546 he stayed in Basel. He turned down a chair at the University of Leuven in 1557, also turning down an offer to become court physician of emperor Philip II of Spain, instead choosing to became the court physician of the Austrian emperor Rudolph II in Vienna (1575-1578). He then became professor of medicine at the University of Leiden in 1582. Dodoens' great herbal ‘Cruydeboeck’, 1554, was influenced by the herbal of Leonhart Fuchs. He divided the plant kingdom in six groups. It treated in detail especially the medicinal herbs, which made this work, in the eyes of many, a pharmacopoeia. It was translated first into French in 1557 by Charles de L'Ecluse and called a ‘Histoire des Plantes’, and then into English (via L'Ecluse) in 1578 by Henry Lyte, and titled ‘A Neiwe Herbal, or Historie of Plants’. This first edition of the English translation was printed in folio at Antwerp, in order to secure the woodcuts of the original; the blocks being too heavy and valuable to transport. It has 779 pages mostly in black-letter and 870 woodcuts, about thirty of which are original. Lyte added very little original matter to the text. A second edition in square octavo and without any woodcuts, was printed in 1586 in London by Ninian Newton, and a third in 1595 by Edmund Bollifant in the same size. A folio edition also without woodcuts was published by Edward Griffin in 1619. In its time, it was the most translated book after the Bible. It became a work of worldwide renown, used as a reference book for two centuries. Dodoens's last book, ‘Stirpium Historiae Pemptades Sex sive Libri XXX’, 1583, was the Latin translation of his ‘Cruydeboeck’. It was used as a source by John Gerard for his Herball. The BL holds four copies; This first of 1578, other editions of 1586, 1595 and 1619. THOMAS CAMPION was born in London on February 12, 1567. He was a law student, a physician, a composer, a writer of masques and a poet. He went to Peterhouse College - Cambridge in 1581. In 1586 was admitted to Gray's Inn in London to study law. He participated in the Gray's Inn revels of 1588 and contributed songs to the Gesta Grayorum revels of 1594, but seems never to have been called to the bar. Campion's first poetic attempts were in Latin. His love of quantitative versification in classical Latin poems carried over into his English poems and songs. Campion was first published in 1591, when five of his songs appeared in Newman's unauthorized edition of Sidney's Astrophel and Stella. Four years later he published his own book, a collection of Latin epigrams, called Poemata (1595). Campion's reputation rests chiefly on his lyric poems, which are distinguished by their musical quality and charm. They were published 1601-1617 in four books of airs, beginning with A Booke of Ayres to be Sung to the Lute, Orpherian and Bass Viol (1601). Campion spent three years (1602-1605) on the Continent, and received the M.D. degree from the University of Caen in 1605. After returning to England, he practised as a doctor in London from 1606. During that time, he wrote several masques which were performed at the court of James I. Perhaps the best of them was the Lords' Masque (1613). In 1613 he also published A New Way of Making Fowre Parts in Counterpoint, a book on music theory. Campion died in London, probably of the plague, on March 1, 1620, and was buried at St. Dunstan's-in-the-West. Henry W. Poor whose bookplate is tipped into this book, was born in 1844, and was an American banker and publisher of 'Poors' Railway Manual'. He was also a famous wall street dealer, active in leather and ice securities garnering a fortune in excess of $5,000,000. He was a collector of fine art and had a library that was without equal anywhere in the country. He died in 1915.

click on image to enlarge
Information

Antiquarian category
ref number: 11078

Dods.   Mistress Margaret    
THE COOK AND HOUSEWIFE'S MANUAL:
A PRACTICAL SYSTEM OF MODERN DOMESTIC COOKERY AND FAMILY MANAGEMENT; CONTAINING A COMPENDIUM, OF FRENCH COOKERY, AND OF FASHIONABLE CONFECTIONARY, PREPARATIONS FOR INVALIDS AND CONVALESCENTS, A SELECTION OF CHEAP DISHES, AND NUMEROUS USEFUL MISCELLANEOUS RECEIPTS IN THE VARIOUS BRANCHES OF DOMESTIC ECONOMY. By MISTRESS MARGARET DODS, OF THE CLEIKUM INN, ST RONAN'S. Eleventh Edition, Revised. EDINBURGH: OLIVER AND BOYD, TWEEDDALE COURT. LONDON: SIMPKIN, MARSHALL, AND CO. 1862.
186X124MM. Paste-down and end-paper with advertisements. [1] Half title. [1] Title page. [1] 1p Advertisement. [1] (1)8-12 Advertisement. (1)14-15 Contents. [1] (1)18-598. (1)600-624 Index. [1] End-paper and paste-down with advertisements. Numerous woodcuts of carving in the text. Original dark green cloth boards with blind tooling and very slightly bumped tips. Sympathetically relaid original spine with gilt tooling, still in good condition. The bottom line of gilt with minimal flaking. Internally in very good condition. A wonderful copy.
- Mrs. Christina Jane Johnstone brought out her well-known contribution to the cookery section of literature under the title of “The Cook and Housewife’s Manual" (first edition 1926). Hiding her authorship behind the pseudonym of Mistress Margaret Dods, who was the landlady in Sir Walter Scott’s tale of 'St. Ronan’s Well' published three years before in 1824. Mrs. Johnstone imparted a novel feature to her book by investing it with a fictitious history and origin. We learn how Peregrine Touchwood, Esq, the ‘Cleikum Nabob’ sought to cure his ennui and hypochondria by studying Apician mysteries; concluding with a syllabus of thirteen lectures on cookery, which were delivered by the aforesaid Nabob. Progressing further one comes to the main part of the manual, which can be readily distinguished from an ordinary one by a literary tone, which certainly betrays a little of the influence of Scott himself. Although this is a Scottish production, with all the smells and flavours of a good Scotch broth, it is not so narrow in its aims. The title page gives a London publisher as well as one from the ‘Auld Reekie'. Mrs. Johnstone has benevolently adapted her labours to both her countrywomen as well as the un-worthy Sassenachs 'doon sooth'. The Cleikum Inn was a hitherto unnamed cotter’s house belonging to the Benarty estate, which was acquired by Lady Scott in 1825 as a lodge at the west entrance to Lochore estate and thereafter given the name of ‘Cleikum Inn’ by Sir Walter Scott. Mistress Dods was the landlady of the Inn near Peebles which hosted the gatherings of the Cleikum Club. The aim of the club, which counted Sir Walter Scott among its members, was to celebrate Scottish national literature. They certainly were among the first organisations to celebrate a Burns' Night. The mighty Mistress Dods was a superb cook and rigorous task master. Staff and guests trembled before her! We assume her book 'The Cook's and Housewife's Manual' was meant to have the same iconic relationship to Scottish cuisine as that of Mrs Beetons’ households south of the border. Surely Mrs Johnstone’s efforts are echoed in the last paragraph of page 16, where we are reminded not to be so impressed by Mr Touchwood’s eloquence as to lose sight of the fact that this is after all; a cookery book, albeit a little unusual!

click on image to enlarge
Information

Antiquarian category
ref number: 11160