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Jourdan-Lecointe.   Dr    
Le Cuisinier des Cuisiniers.
1000 RECETTES DE CORDON BLUE FACILES ET ECONOMIQUES d'apres les decouveries recentes de la cuisine francaise, provencale, anglaise, italienne, suisse et allemande; 1° Patisserie; petit-fours; 2° office: confitures, sirops, fruits confits, li-quers; 3° filtration de l'eau et autres liquides; 4° procedes pour rafrai-chir l'eau et faire la glace; 5° conservation des substances alimentaires cuites ou a'l'etat frais, d'apres la methode d'Appert, par le dessiccation, le fumage, la salaison, etc; 6° choix, conservation et emploi des vins; 7° recettes pour faire des boissons economiques, grog et eaux gazeuses; 8° physiologie des pates alimentaires, des fromages, des poissons, du melon, etc; 9° choux et dissection des viandes et des poissons; 10° ser-vice de la table, ordre et soins de proprete; 11° dictonnaire des termes de cuisine; 12° musee des menages, choix d'ustensiles de cuisine et de menage dont l'usage merite d'etre recommande. AVEC L'INDICATION DE L'INFLUENCE DE CHAQUE METS SUR LA SANTE PAR M. LE DOCTEUR JOURDAN-LECOINTE. "A trente-deux aus, mon estomac ne digerait plus aucune espece de mets travailles par nos meilleurs cui-siniers: j'essayai de les preparer moi-meme sous un maitre habile qui dirigea mes premieres essais. Apres quinze aus d'experience et d'analyses sur nos preparations alimentaires, j'ai recuelli un grande nombre d'observa-tions sur cette mattiere importante. <> A L'USAGE DE TOUTE LES FORTUNES. QUATROZIEME EDITION, revue par r. de L, auteur de plusieurs procedes relatifs a'la conservation des substances alimentaires. ORNEE D'UN GRAND NOMBRE DE GRAVURES SUR BOIS. PARIS, L' MAISON, EDITEUR, RUE DE TOUNON, 17. 1856. L'editeur se reserve le droit de reproduction et de traduction.
190x125x45mm. 1fep. Half-title and on verso Frontispiece. Title page - on verso Division de l'ouvrage. 2p Au Lecteur. (1)4-24 Table Generale. (1)26-36 Table de Service. (1)38-645. [1] 1p Ouvrages Recommandes. [1] 1fep. The front and back covers are the original decorated cardboard ones, age browned but still clearly visible. The frontispiece is an exact copy of the front cover. The spine has been relaid in modern dark brown calf, with raised bands, gilt tooled devices in the compartments with two labels in red and green morrocco respectively, both with gilt lettering. Very clean inside except for the last chapter; Musee des Menages p612-645 which is evenly but lightly foxed throughout due to bad paper. All pages are original untrimmed size with some uncut. A nice copy overall.
- Docteur Jourdan-Lecointe published three cookery/gastronomic books… this one, ‘Le Cuisinier des cuisiniers’ which was first printed and published 1825. Also ‘La Cuisine de santé’. 3 volumes. First edition, Paris 1789. Cagle holds a re-issued copy of ‘La Cuisine de santé’, re-titled ‘La Cuisinier Royale ou Cuisine de Sante’ and dated 1792. He also informs that no other copy has been located. ‘La pâtisserie de santé’ was originally published in Paris, 1790. Cagle has an un-recorded third edition of 1793. Vicaire records the 1792 edition.

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Antiquarian category
ref number: 11152
Cox.   James     - An unusually long 19
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 1822, and also advertised for 8 shillings in The London Literary Gazette on Saturday, September 14th 1822. One sees the antiquated style of the title echoed in other books throughout the 19th century. Never the less, Cox’s well illustrated and informed work and although probably one of the the lesser known, is certainly on a par with the other great Confectioners; Nutt, Jarrin, Borella, Dubois et al. Copies in any condition are extremely scarce, even possibly rare. 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.

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Antiquarian category
ref number: 11153
Secundus.   Dick Humelbergius    
Apician Morsels;
OR, TALES OF THE TABLE, KITCHEN, AND LARDER: CONTAINING A NEW AND IMPROVED CODE OF EATICS; SELECT EPICUREAN PRECEPTS; NUTRITIVE MAXIMS, REFLECTIONS, ANECDOTES, &C. ILLUSTRATING THE VERITABLE SCIENCE OF THE MOUTH; WHICH INCLUDES THE ART OF NEVER BREAKFASTING AT HOME, AND ALWAYS DINING ABROAD. BY DICK HUMELBERGIUS SECUNDUS. "O vow qui stomach Iaboatis, accurate, et ego vow restaurabo!" Vide p.106. "Always breakfast as if you did not intend to dine; and dine as if you had not broken your fast." -- Code Gourmand. New York: PRINTED BY J. & J. HARPER, 82 CLIFF-ST. SOLD BY COLLINS AND HANNAY, COLLINS AND CO., G. AND C. AND H. CAR-VILL., W. B. GILLEY , E. BLISS, AND O. A. ROORBACH; --PHILADELPHIA. CAREY, LEA, AND CARRY, J. GRIGG, TOWAR AND HOGAN, U. HUNT, R.. COWPERTHWAITE, E. LITTELL, AND BROTHERS, AND M'CARTY AND DAVIS; -- ALBANY, O. STEELE. 1829.
12mo. 190X116mm. Paste-down and end-paper marbled paper. [1] 1fep. [1] Frontispiece of Mr Eatingtown. Title page. [1] 2p Contents, xxv chapters. [2]9-212. 1fep. [1] End-paper and paste-down marbled paper. Half tan calf with black and tan speckled paper boards with nice patina. the spine has raised bands, gilt lines and gilt tooled devices. with a red label and gilt lettering. Internally very lightly age-browned throughout. A scarce book.
- Dick Hemelbergius Secundus, was actually a sixteen-century annotator named Gabriel Hummelberger making a comeback in this tome of 1829. In 'The Literary Gazette and Journal' for the year 1829, in the book review section, the critic pans the author of 'Apician Morsels' for his performance as not equal to that of a true man. He further takes an arrogant broadside at the author and other scribes of the day, for their use of French or other languages, which they do not understand. He goes further, boldly stating --- "Their style is as full of French and other phrases as a plum pudding is of plums and currants -- you cannot tell which is the radical tongue or the principal ingredient. It might be supposed that the English was copious enough to express all the ideas of the learned, imaginative, and highly gifted, and infinitely too copious to be needed by these literary shrimps, who have neither original thought nor ideas of any kind to express; ----- of these faults our Apician scribe affords us plenty of specimens". Strong stuff indeed. Apician Morsels; or Tales of the Table, Kitchen and Larder has been attributed to the Gothic novelist William Beckford, though others suspect the hand of Richard Chenevix, reviewer for the Edinburgh Review, (which may account for the venom in the critique of The Literary Gazette). 'Apician Morsels' announces "a New and Improved Code of Eatics," with "Select Epicurean Precepts," and "Nutritive Maxims, Reflections, Anecdotes . . . illustrating the Veritable Science of the Mouth." In addition to original essays on various aspects of cookery and good-living, Humelbergius takes his "Nutritive Varieties" (without attribution) from Grimod, along with other treatments of meals, invitations, and bonne chère.

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Antiquarian category
ref number: 11154
Soyer.   Alexis Benoit     - A very rare signed first edition.
The Gastronomic Regenerator.
A SIMPLIFIED AND ENTIRELY NEW SYSTEM OF COOKERY, WITH NEARLY TWO THOUSAND PRACTICAL RECEIPTS SUITED TO THE INCOME OF ALL CLASSES. ILLUSTRATED WITH NUMEROUS ENGRAVINGS AND CORRECT AND MINUTE PLANS HOW KITCHENS OF EVERY SIZE, FORM THE KITCHEN OF A ROYAL PALACE TO THAT OF THE HUMBLE COTTAGE, ARE TO EB CONSTRUCTED AND FURNISHED. BY MONSIEUR A. SOYER, OF THE REFORM CLUB. LONDON: SIMPKIN, MARSHALL, & CO., STATIONERS' HALL COURT: AND SOLD BY JOHN OLLIVIER, PALL-MALL. 1846.
FIRST EDITION. 233x153x64mm. Front paste-down with the bookplate of Bannerman of Elsick – Crimonmogate (one of the oldest Scottish families from Buchan). 1 new fep . Signed on the original yellow end-paper, laid down and bound in: 'To Mrs S.G. Harding with the Auteur Compliments A. Soyer'. [1] Verso frontispiece portrait of the author drawn by his wife Emma Soyer and engraved in steel by H.B. Hall. Title page. [1] 1p Dedication to the Duke of Cambridge. [1] 1p Engraved plate. [1]2p List of Patrons. (1)viii Preface. (1)x-xii Description of the work. (1)xiv-xx Soyer’s new mode of carving. xxi-xxiv How everything should be in cooking. 1-720.3 [1] (1)2-18 Table of contents. (1)2-6 Madame Soyer including a self-portrait of Emma Soyer engraved in steel by H.B.Steel. In total there are 16 wood engraved plates. Also included, the Kitchen of the Reform Club, a table of a wealthy family, Soyer’s table at home. Folded plates of ‘Young Bavarians’ by Emma Soyer, a dinner for His Highness Ibrahim Pacha on blue paper and an engraving of the Reform Club's new kitchens. Fully bound in the original rose coloured cloth with fine blind tooling back and front. The spine has been very sympathetically re-laid. Gilt lettering on the front board and spine. There is a small 1” long ink stain. The frontis of Soyer and Emma Soyer plates are slightly foxed. Otherwise internally very clean. Overall a very good copy in the original state and with the rare signature.
- In an online article Michael Garval, North Carolina State University writes perceptively of Alexis Soyer: --- Perhaps the most extraordinary thing about the extraordinary Alexis Soyer is that, while he too fashioned himself a man of letters, he would also transcend the constraints of this literary model and, far ahead of his time, prefigure the flamboyant personas of today's celebrity chefs. Soyer was born in France and raised there, first in Meaux-en-Brie, then in Paris. During the Revolution of 1830, he was working in the kitchen at the Foreign Office, it was attacked by angry insurgents. He ended up singing for his life: The cooks were driven from the palace, and in the flight two of Soyer's confrères were shot before his eyes, and he himself only escaped through his presence of mind, in beginning to sing 'la Marseillaise' et 'la Parisienne;' when he was in consequence carried off amid the cheers of the mob. (The memoirs of Volant and Warren - Soyer’s secretaries.) Soyer soon fled to England, where he would make his reputation, notably as Chef de Cuisine of London's prestigious Reform Club from 1837 to 1850. But his close call during the July Revolution remains an oddly revealing point of departure for his later, successful career. Casting him in the suggestive role of the faux-revolutionary, it already offers a glimpse at his general propensity for theatrics; his talent for rallying the public, and for making the most of unlikely opportunities; as well as his ambivalent class status and loyalty. A modestly-born opportunist, slaving away in service to the upper crust, and belting out Rouget de Lisle's or Casimir Delavigne's rabble-rousing lyrics at gunpoint, he appears at once a man of the people and lackey of the elite. Soyer was, in so many ways, a study in contradictions, "who drew the breath of his being from the French Romantics and who won the respect of Victorian England for his practical resourcefulness and powers of administration" (Helen Morris). He served refined food to the rich and powerful, and strained to ingratiate himself to them as well. But, amid the social and intellectual ferment over the problem of poverty, in the years surrounding the Revolution of 1848, he also put his skills to more humanitarian and egalitarian use. He toiled to feed Ireland's poor in the 1840s, or starving British soldiers in the Crimea a decade later, and published invaluable information to help the needy better feed themselves: first in a booklet, ‘The Poor Man's Regenerator’ (1847), from each copy of which he gave a penny to the poor; then more extensively in his ‘Shilling Cookery for the People’ (1854). A versatile, compassionate, and inventive cook, he was a prolific inventor as well—of bottled sauces and drinks, culinary gadgetry of all sorts, numerous innovations in the Reform Club's celebrated new kitchens, and many other things, including an excellent field stove, a variant of which, still called the Soyer stove, was used by the British army through the first Gulf War. Soyer was known for his exuberance, and eccentric style. A wit, prankster, raconteur, fine singer—and not just of revolutionary ballads—his first ambition was to be a comic actor, and for much of his life he frequented theatres and theatrical performers. A dapper Frenchman among drabber Victorians, he dressed as a Romantic dandy, in a style no longer the height of fashion at the height of his career in the 1840s and 50s—and did so even in the kitchen, eschewing the conventional chef's uniform. Beyond their rich embroidery, lavish silks, and extravagant colors, Soyer's clothes were characterized by their insistent cut on a bias, "à la zoug-zoug" in his own coinage, an idiosyncratic rendering of "zig-zag," the English phrase itself taking on the gallic flair of its inventor. Indeed, this predilection for diagonal lines was not limited to clothing designed and worn ‘studiously awry’, but rather part of a broader pattern. As biographer Helen Morris notes -- “Soyer's desire to be noticed, to be admired, above all to be extraordinary, grew ever more dominant. He tried not only to cook differently from everyone else, but to dress and talk and walk differently too. . . . he would not wear a single garment with either horizontal or perpendicular lines. His hats were specially built so that when clapped on at any angle they slanted in a coquettish way—in his own phrase, à la zoug-zoug. His coats had to be cut on the cross . . . . His visiting card . . . was not a rectangle but a parallelogram; so was his cigar-case, and even the handle of his cane slanted obliquely”. To this list could be added many things: advertisements for Soyer's products, like these for his Sultana's Sauce, one with the central bottle tilted diagonally through the copy, the other with the copy inside a parallelogrammic field recalling the shape of his carte de visite; a whimsical dish created in honor of the ballerina Fanny Cerrito with whispy diagonals spiraling round a conical base, surmounted by a dancing figurine on pointe atop a thunderbolt-like stand composed of alternating angles; "a zig-zag passage," which Morris calls a "true Soyer touch" leading into the model soup kitchen that Soyer designed in Dublin; his fanciful menu for a "Grand Supper Lucullusien "a'la Zoug-Zoug" (Volant and Warren); and, as we shall see, numerous diagonal elements in the portraits of Soyer that accompany his published work. As such varied examples suggest, à la zoug-zoug might best be understood as the central trope in Soyer's creative imagination, and in his dandified public persona, emblematic of his drive to distinguish himself —both to achieve distinction, and to do so by being different. • Soyer's position as chef of the Reform Club secured him some prominence but, in itself, does not explain the magnitude of his fame. His constant letters to various London papers, particularly the Times—touting his own accomplishments, promoting his latest schemes, weighing in on the questions of the day—helped keep him in the public eye. So too did the extensive marketing of his products, notably "Soyer's Sauce" as well as his several successful books on food and cookery. Combined with his flamboyant personal style, these forms of exposure made Soyer a favorite target of popular satire which, for better or worse, only increased his renown. He figured more often in the pages of Punch than many a Cabinet Minister.

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Antiquarian category
ref number: 11155
Simon.   Andre Louis     - A continous set dated 1934-50 with a 2 page letter signed 'Andre'.
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. ITEM #2: 222 x 152mm. 2p. Dated 15.11.56. A fine two page letter written and signed by Simon. In a nice agreeable cursive script in blue ink from his home address; to Mrs Prideaux, thanking her for the menu of the Pavilion Banquet, also explaining the meaning of 'Cafe double'. A very handsome set and rare with Simon's letter enclosed within the first volume of 1934.
- 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 happily together for 63 years. A.L.S. was a man of good 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's friendship with the Polignac family. It allowed him a base at 24 Mark Lane for 30 years, in the centre of the City's wine trade. 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 installments 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 book of '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, 7 and 9. 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 typical energy, combining with friends to found, in 1908, the Wine Trade Club. There-after 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 traveled 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 an exceptional claret to his memory, that he had with kind foresight left for the occasion; Chateau Latour 1945. (Hugh Johnson -- The Oxford Companion to Wine. 3rd edition.) These Wine and Food Society volumes provide a fascinating insight into the Catering industry and it's leading characters, for a tempestuous and epoch changing 16 years that included WW11 and after.

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Modern category
ref number: 11156
Manuscript Receipts   - the Winstanley family.     - with an excellent provenenance.
Old Braunston Hall, Leicestershire.
Three vellum bound volumes dated from the 17th, 18th and 19th Centuries.
Volume 1. 182x120mm. dated 1659. Volume 2. 207x107mm. dated 1772. Volume 3. 195x158mm. dated 1844. ---- VOL.1: - On paste- down, the name of C[lemont] Winstanley, April 1659. Written in two hands in black and brown ink, in a slightly messy script. The first 39 pages are mixed receipts in medicinal, cookery, wine and veterinary. The next 25 pages are blank. The last 12 pages at the back are written upside down to the front. They consist of very interesting lists recording the distribution of fish from one pond to another. there are four dates: 1790, 1799, 1805, 1806. Some pages have been cut and removed from the front and back of the book. VOL. 2: - The front paste-down states this book belongs to T.Parkyns her book, October 3rd, 1772. At the back there is also an inventory of Mrs Winstanely's linen dated, July 21st, 1788. The first 104 pages are daily shopping lists in a fairly messy script. The next are 4 blanks then 10 pages of cookery receipts. VOL. 3: - The front paste-down has in bold ink - Mrs Pochin's Receipt Book. It also states intriguingly in ink, another name and date - Mrs Binley, 1651. Before marriage to Ralph George Pochin (also known as ‘George’) of Barkby Hall, Leicestershire. Mrs Pochin had been Anna Jane Winstanley. The book probably belonged to, and was inherited from either her mother or mother-in-law, as the recipe on page 82 is dated 1844, 18 years before she was born. The other date of 1651 probably came from a very early branch of the Pochin or Winstanely families called Binley. (further research has not solved the puzzle). The first 82 pages are filled with recipes in a neat longhand script. Most of them have names attached with many attributed to Mrs Smith and a few to Mrs G. Pochin (Anna Jane Winstanley). The rest of the pages, a little over half are blank. There are two dates of 1807 within the text and a last date of 1844 in the last written recipe. There is also another undated, loose 32 page manuscript, in a very neat but earlier script in faded brown ink. The pages are also slightly bigger (approx 10mm all round) and more age browned than the book indicating it came from another much earlier family cookery manuscript, very possibly pre-dating the first volume. One of the recipes is attributed to Mrs Winstanley and another to Mrs M. Pochin. Given the variance between the two dates of 1651-1844, indicating these recipe books were in use for a minimum of 193 years, with the dis-bound manuscript pages indicating even earlier.
- All three volumes were the property of the Winstanely Family of Old Hall, Braunstone, and the Pochin Family of Barkby Hall, both in Leicestershire. Book 1. was the property of Clemont Winstanely. Baptised, January 15th. 1644-1672. Book 2. belonged to Jane Parkyns who was married to a later Clement Winstanley, born 1739, died 1808. Jane herself died one year before in 1807. Book 3. belonged to Anna Jane Pochin (nee Winstanley) born 1862, died 1910. Her brother James died unmarried so for the first time the succession went to his sister. She had married Ralph George Pochin of Barkby Hall, Sheriff of Leicestershire who had also been a Commander RN. The Winstanleys’ came to Braunstone in the mid 17th century. James Winstanley (the father of Clement) purchased the estate from the executors of the Hastings family after the death of Henry Hastings’ in 1649, for the sum of £6,000. A quitclaim in 1651 gave him freehold interest in the estate of Braunstone. The Winstanley’s played a vital role in determining the future economic and social history of their properties in and around Braunstone and Kirby Muxloe for the next 275 years. They had a reputation for being fair-minded and judicious, holding important roles as leading dignitaries in The Leicester Corporation. Their decisions influenced the lives of the communities of both Braunstone and Leicester. James Winstanely, Clemont's father was a puritan and a lawyer by profession in the service of the Duchy of Lancaster before taking up residence in Braunstone. He and his wife Catherine had three children. James was a member of Grey’s Inn and the Recorder of Leicester, a position he held until his failure to conform in 1662. While in office he Proclaimed Oliver Cromwell as Lord Protector. He died in 1666 and the estate passed to his eldest son Clement. Clement like his father was a member of Grays Inn and his wife was also called Catherine. Clement died in 1672 and was buried in the family vault under the alter of the 12th century church of St. Peter’s in Braunstone village. Their eldest son James became the third Winstanley to inherit the estate. He was also a member of Grays Inn and M.P. for Leicester. James married Frances, daughter of James Holt of Castleton and their only son, also named James, took over on the death of his father in 1719. He was elected to the post of High Sheriff of Leicester and married his cousin Mary Prideaux. In 1750 he bored for coal near the lakes on Braunstone Park, hoping to cash in on the lucrative trade. But one night after two weeks of hard work by his estate hands, saboteurs, thought to be from the Leicestershire Colliers, filled the bore hole with rocks and stones. With his attempt to find coal thwarted he never continued with the venture. He died in 1770. James was succeeded by his son, another Clement. In 1775 he commissioned the local architect and builder William Oldham (who later became the Lord Mayor of Leicester) to construct the present Braunston Hall . The design typical of the period, a solid Georgian residence. (See image 1. below) The Hall was built on a rise with views overlooking Charnwood forest and set in one hundred acres of fine parkland. Clement also held the Office of High Sheriff of Leicester and in 1774 a remarkable procession took place. It was the custom to accompany the Judge to the Assizes Court at the Leicester Castle. The procession left from Braunstone Hall in military fashion. Thirty gentlemen wearing blue coats with crimson collars, white waistcoats and breeches formed the main escort, with a further 400 horsemen in attendance. The spectacle drew large crowds of bystanders who cheered them on their way. His wife was Jane Parkyns (the owner of the second volume) sister of the First Baron Rancliffe of Bunny, Nottinghamshire. He died in 1808. Jane had died one year before. The next to become heir was their eldest son Clement, J.P. Lieutenant – Colonel of the Leicestershire Militia from 1802-9. He was also the Chairman of the Leicester and Swanington Railway, which opened in 1832. He died unmarried in 1855. The estate passed to his nephew James Beaumont, High Sheriff of Leicester. He was only thirty when he mysteriously disappeared while abroad in Europe. When a body was found floating in the river Moselle in Germany the Winstanley family hired the private detective “Tanky Smith” to go to Germany to identify the body. A butler from the hall accompanied him and on the evidence of some clothing and a pair of cufflinks the body was identified as James Beaumont. The year was 1862. James was unmarried so for the first time the succession went to a female member of the family, his sister, Anna Jane Pochin - nee' Winstanley (owner of the third volume). Anna Jane was married to Ralph George Pochin of Barkby Hall in Leicestershire. The Pochin family were also long established in Leicestershire, having lived in Barkby Hall since 1604. The Pochin Family Tree extends from the early 13th. Century and claims to cover 23 generations. There are still large gaps, with many Leicestershire Pochins missing. In 1904 Anna Jane relinquished the estate in favour of her son Richard Norman Pochin and moved with Ralph to Braunston Hall. Interestingly, Richard Norman Pochin, changed his name by deed poll to Winstanley. In 1911 he extended the south side of Barkby Hall by adding a wing with toilets and bathrooms. It was in 1925 while he, his wife and six children were still in residence that the Leicester Corporation compulsory purchased his land in Braunston for much needed housing. One of their children, Rosemary Philippa Winstanely born in 1914 at Braunstan Hall married Robert Poore. Their son Andrew Phillip Poore, born 1951 and the great (x 7) grandchild of the Clement Winstanley mentioned at the beginning, is the one who gave me these manuscripts. His mother passed away on the 6th Oct. 2006 at Brown Edge, West Malvern, Worcestershire. As an interesting footnote, Andrew Poore's family have a long and well documented history in the West Country. Richard Poore on the death of his brother Herbert Poore, succeeded him to the position of Bishop of Salisbury by 27 June, 1217. During his tenure he helped plan and oversee the construction of the new Salisbury Cathedral as a replacement for the old cathedral at Old Sarum. He also laid out the town of Salisbury in 1219, to allow the workers building the cathedral a less cramped town than the old garrison town of Old Sarum. Richard died on 15 April 1237. He is commemorated with a statue in niche 170 on the west front of the Cathedral he built. NB: I gratefully received an interesting e-mail from Edward Geoff Pochin on May 2011, who corrected me on some erroneous facts I had entered about the Pochin Family tree. Another Pochin - Marian Peacock, also mailed me and told me the sad story of Ralph George Pochin's aunt, an Ann (not Anna) Jane Winstanley who tragically burned to death in her London house in 1847.

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Antiquarian category
ref number: 11157
Manuscript Receipts   - De Capell Brooke Family     - a distinguished provenance.
Great Oakley Hall, Northamptonshire.
One 19th Century vellum bound volume.
204x165mm. Marbled paste-downs and end-papers. Loose first page which is a two column index of 73 recipes. First sixty pages are written recipes in black and brown ink in predominately two neat hands in an early Victorian script. 24 pages of tipped-in assorted recipes. 68 blank pages. At the back 22 pages of medicinal recipes. Two recipes are dated, #73, Stewed Rabbit - 1855 Jan. 22nd Oakley. and the last written recipe for Semolina Ghnocchi inscribed Mrs Symond. June 1894, - Internally quite clean, Fully bound in age dusted vellum with a 1 inch brown stain on the front cover. The hinge and guttering are cracked but holding well. Altogether a very interesting document with fine provenance.
- This manuscript recipe book belonged to Catherine De Capell Brooke of Great Oakley Hall, Great Oakley, Northamptonshire. The Hall has been the De Capell Brooke's ancestral home for over five centuries. The Brookes' are perhaps the most ancient family in Northamptonshire still living in their ancestral home. In 1472 William Brooke purchased a manor in the small village of Great Oakley . It is situated approx. 2 miles from Corby and 5 miles from Kettering. Much of Great Oakley has been in ownership of the Brooke Family since then. The present lord of the manor is Hugh de Capell Brooke, who lives with his family in Great Oakley Hall, which was extensively renovated in the 1960s. Although in recent years extensive new housing estates have been built at the top end of the village, a preservation order exists on all trees and stone houses in the village ensuring that some of the character of Great Oakley remains for future generations. Thomas Brooke is believed to have began building Great Oakley Hall in 1555. After the death in 1762 of Wheeler Brooke the estates descended to Mary Supple whose husband took the name of Brooke. Their son, Richard De Capell Brooke, Bart: was made a Baronet in June 20th 1803. His first son, Sir Arthur, the 2nd Baronet was a famous traveller and author. (died 1858). The second son, Sir William De Capell Brooke, Bart: (born 1801) succeeded to his brother's title and estate in 1858. A Barrister at Law, he died in 1897. In 23.4.1829 Sir William married Catherine [nee Watson] De Capell Brooke (born 1802), daughter of Lewis Thomas Watson, the 2nd Lord Sones. It appears Catherine started this cookery manuscript after she got married, and it further appears it was passed on within the family after her death on 24.11.1888. With the last date of 1894 recorded, we may assume it was written and in use from, circa 1829 - 1894. Considering these kind of items are handled fairly often, and used in a relatively hazardous and oily environment it has survived well. It is altogether a handsome and well maintained household book with interesting recipes and advice. Many come up for sale but without clear provenance. The dealer from whom I purchased this item also owned other documents and ephemera from Great Oakley. He also did most of the research on Catherine De Capell Brooke.

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Antiquarian category
ref number: 11158
HOWLAND.   E.A.    
NEW ENGLAND ECONOMICAL HOUSEKEEPER
AND FAMILY RECEIPT BOOK. BY MRS E.A. HOWLAND. STEREOTYPE EDITION MONTPELIER: PUBLISHED BY E.P. WALTON & SONS. 1845.
12mo. 185x113mm. 1fep. Half Title. On verso – Frontispiece of kitchen scene with a smoking & baking drum in the middle of the kitchen floor. Title page. On verso: Entered according to an Act of Congress, in the year 1845, by E.A. HOWLAND. 1p. Preface and advertisement. (1)11-12 Index. (1)14-108. Bound in at the back is a small booklet titled ‘Mrs Winslow’s Domestic Receipt Book’ for 1876. It has yellow paper covers and 32 pages. In good condition. 1fep. Rebound in full dark brown cloth with the original chipped paper cover tipped onto the front board. Internally age browned and quite dusty with some water staining. A quite scarce, fairly early American edition.
- This copy has a confusing half title stating it is Walton’s second edition of 1848. The frontis is on the verso of the half title. The title page opposite states 1845. Lowestien offers a first edition of 1844, with 88 pages. She also holds another 1845 - second edition, printed at Worcester. She also records this second of 1845, printed at Montpelier. Frustratingly, it does not clarify which are the first and second issues. Lowestien’s last entry is also a stereotype, printed at Rochester in 1853, again not clarifying which edition it is. Bitting holds an 1848 edition of 108 pages, copyrighted in 1845. Bitting cites Lincoln: 1st, 1844; 2nd 1845; Stereotyped editions are 1846, 1847, 1848. Bitting also informs us that the [E.A.] Howland is in fact Esther Allan.

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Antiquarian category
ref number: 11159
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.
186 x 124 mm. 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
Anon.       - The rare 1st edition.
THE POCKET GUIDE TO DOMESTIC COOKERY.
BY A LADY. TO WHICH ARE ADDED INSTRUCTIONS FOR TRUSSING AND CARVING GLASGOW AND LONDON: W.R. McPHUN & SON, PUBLISHERS.
FIRST EDITION. n/d. 126x80mm. 1fep. Title page. [1] 1p Advertisement. 1p Contents. (1)2-114. (1)116-119 Index. [1] (2)1-44(2) 1fep. Original purple cloth covered boards with decorative blind tooling and slightly faded but still clear gilt oval device on the front. The back is slightly sunned. The spine has been sympathetically replaced with a dark brown morocco binding with gilt lines and lettering running lengthways. Internally in fine clean condition. A very nice item.
- William R. McPhun, born 1793? and died 1877, was a publisher and bookseller. After spending some years with the London publishing house of Longman, Hurst, Orme, Rees & Brown, McPhun returned to Glasgow to open a bookshop in Trongate. In 1842 he moved to larger premises at 84 Argyle Street. He was best known for his edition of the Workman's Family Bible, the first cheap Bible available to all classes. Despite opposition from other publishers and from some sections of the clergy, which included legal action, McPhun was able to price his Bible at just £1 and it proved extremely popular. Other books published by McPhun besides this book of cookery include legal texts, guidebooks, directories and maps. (see image 6 below for McPhun's comprehensive published catalogue bound into this copy). The recipes appear to be quite thorough in their detail, giving good clear instructions and as its designed to be carried in the pocket, has an overall sense of Scottish frugal practicality. All copies of this small tome of domestic cookery are very scarce. This edition on offer here is the very rare first. COPAC informs of a 4th edition of 1836 with 119 pages in Glasgow Public Library. The BL holds a dated 1855 edition. Oxford also records an 1855 ed.

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Antiquarian category
ref number: 11161


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