Dalgairns   Mrs     - The 2nd Edition.
The Practice of Cookery.
ADAPTED BY THE BUSINESS OF EVERY DAY LIFE. BY MRS DALGAIRNS. SECOND EDITION. EDINBURGH: PRINTED FOR CADELL AND COMPANY EDINBURGH: SIMPKIN AND MARSHALL, LONDON: AND ALL BOOKSELLERS. [A small single line] 1829. [an messy ink stain in the top right corner, not affecting text].
174 x 105 mm. fep. Title page. [1]. Preface (1)vi-viii. Preface to the second edition. [1]. Index (1)xii-xxix. [1] Half Title page. [1]. (1)2-524. Appendix (1)526-528. 1fep. 1455 recipes in total. Full dark tan contemporary binding. Original re-backed spine with black label and gilt lettering. Some ink writing on the title page and with a small hole not affecting the text. Overall a nice copy.
- Online there is a surprising amount of detailed information about Mrs Dalgairns and her book: "The Practice of Cookery Adapted to the Business of Every-day Life.". Most of the information can be found at three places: #1 - http://www.cooksinfo.com --- #2 - http://www.electricscotland.com -- #3 – The Papers of The Bibliographical Society of Canada, Vol 45, No 1 (2007) A Fortuitous Nineteenth-Century Success Story by Mary F. Williamson of York University, Toronto, Canada. Most of the relevant information online is reproduced here. Mrs Dalgairns had the ‘The Practice of Cookery’ published in 1829, and republished up until 1860. This copy is a 2nd edition, published in Edinburg in 1829, the same year as the 1st edition, also published there. Cagle has a 2nd, and proclaims it is not shown in any other bibliographies consulted. Interestingly Cagle's 2nd edition asks for 532 pages. This copy has 528 and appears to be complete. One can only assume the missing 4 pages are advertisements. Catherine Emily Callbeck Dalgairns was an upper-middle class amateur foodie. The goal of the book was to enable any cook or housekeeper of limited experience to know how to prepare well most dishes in fashion at the time. She hoped that, at the same time, it might "be no less useful to the mistress of a family, if required for occasional reference." She stated at the outset that she was not providing any new recipes, but trying to select the best amongst those "already established in public favour." She either tested them herself, or relied on the opinion of "persons whose accuracy in the various manipulations could be safely relied upon." She used an unusual and helpful method in her book. Instead of doing all her introductory remarks lumped together at the beginning of the book, she put relevant remarks at the start of each chapter. She provided both a chapter list at the front, and an index at the back. Catherine was born into a privileged family in Charlottetown, Prince Edward Island (PEI), approximately in the late 1780s. She had three sisters, and two brothers. She was very much a child of the British Empire. Though born on Prince Edward Island, she had relatives in Ireland, England and in the American colonies. Her parents were Phillips (sic) Callbeck (1743 to 28 February 1790) and Anne Coffin (1752 to 15 October 1826.) Her father was Attorney-General and Surrogate-General of Probate of the Island of St John (aka Prince Edward Island), then president of His Majesty's Council for the same colony. He owned 20,000 acres of land there. During the American Revolution, he was taken prisoner during a sally by two American privateers into Charlottetown Harbour, taken south to the American colonies, and handed over to Colonel George Washington. Washington set him free with a letter of apology. On 11 September 1808, Catherine married Peter Dalgairns (born in Scotland on 29 October 1793. The couple left PEI sometime shortly afterward, living first in London, then moving to Dundee, Scotland around 1822. In 1829, she published her cookbook. The couple never returned to Prince Edward Island. They both died in Dundee, Scotland: Catherine on 1 March 1844 and Peter in 1853. Occasionally, you may see her referred to as perhaps the first "Canadian" cookbook author. Her Canadian association is tenuous, though, and mostly an accident of birth. It may be more accurate to term her, as does Mary F. Williamson, a 'British North American'. As far as the cook book is concerned, being printed in Edinburgh by an author residing in Dundee, the recipes are not exclusively Scottish. The recipes are highly varied, with many French culinary terms. There are recipes for Currie, Indian Pancakes, Caveach of Fish, Meat Kebabs, a rather basic Sauce Robert, a Boudin a la’ Richlieu. An interesting and fairly original Cookery book. Oxford p163 for a 1st edition. Bitting a 6th of 1836.

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ref number: 11245

Dallas   Enaeas Sweetlands     Once owned and signed by G.A. Sala. [image below]
KETTNER'S BOOK OF THE TABLE.
KETTNER'S BOOK OF THE TABLE. A MANUAL OF COOKERY. PRCTICAL - THEORETICAL - HISTORICAL. Written in George Augustus Sala's small neat hand - "The literary and critical portion of this book was written by my very dear friend Enaeas S. Dallas, sometime of the " Times" Newspaper and Editor of "Once a Week". A poem form Paradise Regained. Somewhat obscured by stencilled holes of the FORBES LIBRARY. NORTHAMPTON. MASS. LONDON. DULAU AND CO. SOHO SQUARE.1877. A poem form Paradise Regained. Somewhat obscured by stencilled holes of the FORBES LIBRARY. NORTHAMPTON. MASS. LONDON. DULAU AND CO. SOHO SQUARE.1877.
FIRST AND SOLE EDITION. Marbled end-papers with Forbes Library bookplate. On verso -1 fep. 1p Half-title - THE BOOK OF THE TABLE and an inscription in Sala's neat hand - George Augustus Sala, 46 Mecklenburg Sq. W.C. 1878. On verso a two-line poem from Paradise Regained. Title Page. [1]. 1p dedication to GEORGE AUGUSTUS SALA. [1]. 1-16 Introduction. 1p Half-title - THE BOOK OF THE TABLE. [1]. 19-500. 4 blanks for Notes. 1fep. Marbled end papers, Old red marbled boards with red leather quarter binding and tips, all with gilt lines. Red leather spine compartmentalised with dull gilt tooling. Internally a little brown aged but overall very clean. Also enclosed: 1p. 7x4.5 inches with minor creases. From the Reform Club 24th January - no year given. An autograph letter signed: "G.A. Sala to G.Linnaeus Banks, sending 'a doz. stamps for Shakespeare heads" and mentioning the Shakespeare committee business" Internally a little brown aged but overall very clean. Also attached: 1p. 7x 4.5 inches with minor creases. From the Reform Club 24th January - no year given. An autograph letter signed: "G.A. Sala to G.Linnaeus Banks, sending 'a doz. stamps for Shakespeare heads" and mentioning the Shakespeare committee business"
- Kettner’s was one of the first and oldest French restaurants in London. Opened in Romilly Street in Soho 1867 by August Kettner, known as a very fastidious chef to Napoleon III. English aristocracy in waistcoats, and in love, would bring their wives and their mistresses to try Kettner's French cuisine for the first time – feasts of carp fillets à la Duxelle, fried Gudgeon with asparagus in cream, devilled Kidney and thick Eel stews, all followed by Apple and Almond tarts for dessert. Ever popular with historical figures throughout its gilded history. King Edward VII is said to have courted his mistress, actress Lillie Langtry, there. They say that the philandering King had a secret underground passageway built between the restaurant and the Palace Theatre next door, so that his mistress could slip away after performances for an intermission of supper downstairs and a final act in the private rooms upstairs. The lounge and Champagne Bar have welcomed visitors including Oscar Wilde wining and dining the rent boy Charles Parker, Agatha Christie tucking into a bouillabaisse, Sir Winston Churchill, Margaret Thatcher and Bing Crosby among others. Kettner’s wasn’t just part of Soho, it was Soho. It was the sordidness and the sobriety. Rising up around the restaurant over generations, Soho was built and re-built to be London’s den of iniquity. Today, a more discreet and gentile Kettner’s comprises seven Georgian townhouses, including the Grade II-listed club space and two bars, all carefully restored with close attention to original features and details. On the three top floors are 33 bedrooms and the Grade II-listed Jacobean Suite, with its own private entrance. The Kettner’s well known art collection is inspired by the buildings’ former risqué reputation. Now, as is the way of the world, the restaurant is re-branded, re-born. The continuation of the Kettner name may serve only as a wink to the past and a nod to the future, in the sober but still vibrant district of Soho. E.S. Dallas [Enaeas Sweetland Dallas] was the author of Kettners 'Book of the Table' and was a very good friend of Sala's. G.A. Sala, born in London, tried his hand at writing, at a very early date and in 1851 attracted the attention of Charles Dickens, who published articles and stories by him in Household Words and subsequently in All the Year Round, and in 1856 sent him to Russia as a special correspondent. In 1860, over his own initials "G.A.S.", he began writing "Echoes of the Week" for the Illustrated London News, and continued to do so till 1886, when they were continued in a syndicate of weekly newspapers almost to his death. William Makepeace Thackeray, when editor of the Cornhill, published articles by him on Hogarth in 1860, which were issued in column form in 1866; and in the former year he was given the editorship of Temple Bar, which he held till 1863. Meanwhile, he had become in 1857 a contributor to The Daily Telegraph, and it was in this capacity that he did his most characteristic work, whether as a foreign correspondent in all parts of the world, or as a writer of "leaders" or special articles. His literary style, highly coloured, bombastic, egotistical and full of turgid periphrasis, gradually became associated by the public with their conception of the Daily Telegraph; and though the butt of the more scholarly literary world, his articles were invariably full of interesting matter and helped to make the reputation of the paper. Sala died at Brighton on 8th December, 1895. In an email I received from Linda Gifkins, she kindly informed me of a hitherto unknown edition of Sala's quite rare book 'The Thorough Good Cook', printed by Brentano's - New York, Chicago, Paris, & Washington in 1896. Sala was twice married. His first wife, Harriet, whom he married in September 1859, died at Melbourne in December 1885. In 1891 he married a second wife, Bessie, third daughter of Robert Stannard, C.E., who survived him.

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ref number: 11251

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.

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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.

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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'

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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.

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ref number: 11078

DODS.   MRS MARGARET     - The very rare first edition.
THE COOK AND HOUSEWIFE'S MANUAL;
CONTAINING THE MOST APPROVED MODERN RECEIPTS FOR MAKING SOUPS, GRAVIES, SAUCES, RAGOUTS, AND MADE-DISHES; AND FOR PIES, PUDDINGS, PASTRY, PICKLES, AND PRESERVES: ALSO FOR BAKING, BREWING, MAKING HOME-MADE WINES, CORDIALS, &C. THE WHOLE ILLUSTRATED NOTES, AND PRACTICAL OBSERVATIONS, ON ALL THE VARIOUS BRANCHES OF DOMESTIC ECONOMY. BY MRS MARGARET DODS, OF THE CLEIKUM INN, ST RONAN'S. ------"Cook, see all your sawces, Be sharp and poynant in the palate, that they may Commend you; look to your roast meats and baked meats handsomely, And what new kickshaws and delicate made things." Beaumaont and Fletcher. EDINBURGH;PRINTED FOR THE AUTHOR, AND SOLD BY BELL & BRADFUTE, AND OLIVER & BOYD, EDINBURGH; LONGMAN, REES, ORME, BROWN, AND GREEN, LONDON; ROBERTSON & ATKINSON, GLASGOW; AND JOHN CUMMING, DUBLIN. 1826.
FIRST EDITION: 183X121MM. Grey front paste down and end paper. 2 feps. half-title. [1] Title page. On verso - a stamp of the Mitchel Library Glasgow. 2nd half title - Part 1. [1] (1)8-9 Preface. [1] (1)14-40 Introduction. 41-47 Directions for Carving. 48-62 Scotch National Dishes. 63-75 Bills of Fare. 76-79 Illustrated pages of table settings. [1] 81-82 Suppers. 3rd half title - Part 11. [1] (1)4-352. (1)354-366 Index. 2 feps. Grey back paste down and end paper. Half green morocco with green cloth boards and green morocco tips. Spine sun faded with raised bands with blind tooling. bright gilt lettering laid down, also Mitchel Library, Glasgow code numbers on 2 compartments. The text block is lightly age browned. The half title and last page more age browned and both pages laid down indicating a later binding. Overall a nice copy.
- This first edition is substantially different from later revised editions.

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Antiquarian category
ref number: 11190

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!

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Antiquarian category
ref number: 11160

Dolby   Richard     - The best edition.
THE COOK’S DICTIONARY, AND HOUSEKEEPER’S DIRECTORY:
A NEW FAMILY MANUAL OF COOKERY AND CONFECTIONARY, ON A PLAN OF READY REFERENCE NEVER HITHERTO ATTEMPTED. BY RICHARD DOLBY, LATE COOK AT THE THACHED HOUSE TAVERN, ST. JAMES’S STREET. NEW EDITION, CARFULLY REVISED; INCLUDING NUMEROUS NEW RECIEPTS, THE MOST APPROVED MODERN BILLS OF FARE, AND FASHIONABLE PLANS FOR LAYING OUT THE TABLE. LONDON: HENRY COLBURN AND RICHARD BENTLEY, NEW BURLINGTON STREET. [a small single line] 1833.
223 x 143 mm. 3rd Edition. 1fep. [1] Frontispiece. Title page. Half-title. [3] [1] 2p Advertisement to first and second editions. [1] 7p. Table layouts in Green. 4p. Bills of Fare. (1)2-552. 2p. Explanation. 7 p. Articles in Season. [1] 2p. Opinions of the press. 2feps. Frontispiece and title page slightly dusty. Text block slightly age browned. Half crimson calf with crimson tips and marbled paper. Spine with raised bands, gilt text and dentelles in the compartments.
- An interesting and alphabetically arranged presentation of early nineteenth century English domestic cuisine, compiled by chef Richard Dolby of the Thatched-House Tavern on St. James Street. At the time his book was a popular domestic reference. It contains several thousand entries and many recipes for cooking, baking, and brewing that had never before appeared in print. Featuring a glossary of cooking terms, and a number of alphabetical tables listing fish, crustaceans, fowl, fruit and vegetables when in season. First published in 1830 with a second edition appearing in 1832 and this last one printed in 1833 and also being the fullest and best edition. In researching the book, I came across a site online called ‘Grammerphobia’, described as Grammar, etymology, usage, and more, brought to you by Patricia T. O’Conner and Stewart Kellerman. It had an article entitled “Who put the Duck in Duck Sauce”. Following the logic of the question from Chinese recipes to Chinese American Cuisine to the classic French cooking, the question of the classic Duck Sauce Bigerade came about. It went on to explain; “One recipe for roast duckling appears under three names; Usually known as Duckling with Orange sauce or Duckling à l’Orange or Duckling à la Bigarade. Bigarade originally meant the orange itself, but in the 19th century it also came to mean a sauce made with bigarade oranges, served particularly with Roast Duck. Oxford’s first citation for the word used in this sense is from an 1833 edition of The Cook’s Dictionary, and House-Keeper’s Directory, by Richard Dolby. A recipe in the book for fillets of wild duck à l’orange advises; Arrange them in a dish, and serve with bigarade sauce under them. The sauce calls for the rind of a Seville orange. It also says that wild ducks should be fresh. If not fresh, on opening the beak they will smell disagreeable”. In researching Carrot Cake as well, I discovered the recipe in Richard Dolby’s book is an almost exact copy of the recipe ‘Gateaux de Carottes’ from ‘The Art of French Cookery’ written in 1827 by the famous French Chef A.B. Beauvillier’s. One wonders how many other recipes in Dolby’s book have been plagiarised. Further research is needed. --- Axford p.98. Bitting p.126. Oxford p. 164. Cagle p. 457.

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Antiquarian category
ref number: 11240

Dubois.   Urbain & Emile Bernard    
La Cuisine Classique
VOLUME 1: LA CUISINE CLASSIQUE ETUDES PRATIQUES, RAISONNEES ET DEMONSTRATIVES D'ECOLE FRANCAISE URBAIN DUBOIS & EMILE BERNARD CHEFS DE CUISINE DE LL. MM. L'EMPEREUR ET L'EMPERATRICE D'ALLEMAGNE OUVERAGE ILLUSTRE DE 76 PLANCHES GRAVEES ET UN FRONTISPICE EMBRASSANT DANS SON CADRE TOUTS LES PRESCRIPTIONS THEORIQUES, D'APRES L'ORDRE ET LES PRINCIPES DE LA GRANDE CUISINE En cuisine, en peut briller selon sen aptitude, par le luxe, la variete, le gout parfait, les soins delicats; mais, parmi les qualite indispensables au practicion, nous mettons, en premier ligne, la science organisatrice et la connaissance approfondie de toutes les branches de l'art. TOME PREMIER DIXIEME EDITION PARIS E. DENTU, EDITEUR, PALAIS-ROYAL ET CHEZ TOUS LES PRINCIPAUX LIBRAIRES 1884 DROITS DE TRADUCTION ET REPRODUCTION RESERVES -- VOLUME 2: LA CUISINE CLASSIQUE ETUDES PRATIQUES, RAISONNEES ET DEMONSTRATIVES D'ECOLE FRANCAISE URBAIN DUBOIS & EMILE BERNARD CHEFS DE CUISINE DE LL. MM. L'EMPEREUR ET L'EMPERATRICE D'ALLEMAGNE OUVERAGE ILLUSTRE DE 76 PLANCHES GRAVEES ET UN FRONTISPICE EMBRASSANT DANS SON CADRE TOUTS LES PRESCRIPTIONS THEORIQUES, D'APRES L'ORDRE ET LES PRINCIPES DE LA GRANDE CUISINE En cuisine, en peut briller selon sen aptitude, par le luxe, la variete, le gout parfait, les soins delicats; mais, parmi les qualite indispensables au practicion, nous mettons, en premier ligne, la science organisatrice et la connaissance approfondie de toutes les branches de l'art. TOME SECOND DIXIEME EDITION PARIS E. DENTU, EDITEUR, PALAIS-ROYAL ET CHEZ TOUS LES PRINCIPAUX LIBRAIRES 1884 DROITS DE TRADUCTION ET REPRODUCTION RESERVES.
The 10th Edition; Large 4to. 307x250mm. VOLUME 1: Front paste-down and endpaper marbled. [1] 1fep. Half title. (1)Printers device. Engraved Frontispiece. [1] Title page. Verso with facsimile signature of Dubois. Half title for dedication. [1] Dedication a leurs Majestes de Prusse. [1] (1)x Preface to 1st edition. (1)xii Preface to 2nd edition. (1)xiv Preface to 8th edition. (1)xvi-xviii La Service a la Francaise. (1)xx-lxiv Menus. (1)2-421. [1]424-433 Table des Matieres. [1] 1p Table des Planches. [1] 1fep. Endpaper and back paste-down marbled. With 29 full page planches. Boards marbled with edges very slightly scuffed. Spine with black leather, raised bands and gilt lettering. Internally and externally very clean. VOLUME 2: Front paste-down and endpaper marbled. [1] 1fep. Half title. (1)Printers device. Title page. Verso with facsimile signature of Dubois. (1)2-526. [1]528-537 Table des Matieres. [1] 1p Table des Planches. [1] 1fep. Endpaper and back paste-down marbled. With 48 full page planches. (A total in both volumes of 77 planches). Boards marbled with edges very slightly scuffed. Spine with black leather, raised bands and gilt lettering. Internally and externally very clean. A handsome set of a magnificent cookery book. The fine engraved plates are incomparable.
- 'La Cuisine Classique' first published - 1856. Dubois' and Bernard's great classic, records a progressive step up from the style of French cookery based on the work of Marie Antonin Careme. These were simplifications and refinements (albeit still very complicated) of the early work of Carême. It was practised mainly in embassies, the grand houses of the titled and elite and also the royal palaces of Europe for much of the 19th and first half of the 20th century. The major developments were to replace service à la Française (serving all dishes at once) with service à la Russe (serving meals in courses but still on platters) and to develop a system of cookery which formalized the preparation of dishes with their sauces and garnishes. In its time, it was considered the pinnacle of haute cuisine, and it was a style distinct from cuisine bourgeoise (cuisine for families with cooks) the working-class cuisine of bistros and homes, and the cuisines of the the French provinces. Cuisine classique came under heavy criticism in 1972 from the food critics Henri Gault and Christian Milleau, for its rigidity, and penchant for elaborate, multi-layered preparations and heavily cooked foods, and an often whimsical and cryptic naming scheme for dishes. While restaurants serving cuisine classique are now generally considered stodgy anachronisms (if indeed there are any left) – they were supplanted by dining rooms serving nouvelle cuisine, where from the chef's point of view the biggest difference was serving the whole course on one plate. There has also been a revival of interest in provincial cooking (cuisine du terroir) and newer styles. La cuisine classique has had a decisive impact on cuisine as a whole. The cooking techniques of cuisine classique (but not the final assembly) still form the basis of most culinary educations, and the recipes of Escoffier's -'Le Guide Culinaire' and the combinations of the 'Le Repertoire de la Cuisine' are still used as a vital starting point in cooking versions of the French classics better suited to modern tastes. Those books and guides may not be consulted so much nowadays, but their lasting impact cannot be ignored, as every good French meal served today owes its creation, in large part to those times. It may be argued that there are no absolute original dishes, but rather, what we are served today is an amalgamation and progression of culinary techniques, advances in H&S and refridgeration, improved equipment and market availability since man hunted with spears. Our real debt is to those master cooks who imparted and maintained the highest standards possible and also left behind from their time, a written legacy of their knowledge and craft, that in turn influences and inspires the next generations. These two magnificent volumes from Dubois & Bernard cannot help but amaze; truly a different time.

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Antiquarian category
ref number: 11030