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

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Modern category

ref number: 11272

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

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Ephemera category

ref number: 11273

Richard. Poppy - One of only 2000 copies printed privately.
ROBIN LIVIO - TAVERNS, INNS, COFFEE HOUSES.
and Cafes (A large vignette of people dining and entertaining within a square border). of other days and other times. Translated form the French by POPPY RICHARDS. PONT ROYAL.
SOLE ENGLISH EDITION. 258 x 207 mm. Paris Ed, du Pont Royal, 1961). Front inside cover and fep with Photograph of bottle of wine over a map of Paris. [1] Half Title. On verso proclaiming 3000 copies in French and 2000 copies in English of this book printed for friends of C.D.C. Title Page. Page 4&5 Two-page poem by Raoul Ponchon. [1] Full page colour photograph of the 15th Century Tapestry (see insert # 5 below). [1] 7-128. 1fep. Verso and back inside cover photograph of wine glasses. Richly illustrated with something on nearly every page. Original orange silk binding, slightly soiled. Inside in fine condition.
- A splendid monograph on the taverns, restaurants, coffee houses and cafes of Paris. Written originally in French by Robin Livio (Collection Pierre Orsi # 753 for a copy in French). This English edition of which only 2000 copies were privately printed is a an extremely scarce item. So many poems, manuscripts and illustrations that tell the historical story of a fascinating subject. Laced through-out with myriad snippets of French and Parisian gossip. A very interesting book.

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Modern category

ref number: 11274

SIMPSON. JOHN - An unusually formatted cookbook.
A COMPLETE SYSTEM OF COOKERY,
ON A PLAN ENTIRELY NEW; CONSISTING OF EVERY THING FOR COOKS TO KNOW IN THE KITCHEN BUSINESS; CONTAINTING BILLS OF FARE FOR EVERY DAY OF THE YEAR, AND DIRECTIONS HOW TO DRESS EACH DISH; Being One Year's Work, at the Marquis of Buckingham's, from the 1st of January to the 31st of December, 1805. (2 small straight lines). BY JOHN SIMPSON, LATE COOK TO THE MOST NOBLE THE MARQUIS OF BUCKINGHAM, AND PRESENT MAITRE D'HOTEL TO THE RIGHT HONOURABLE LORD BERWICK. (2 small straight lines). SECOND EDITION, CORRECTED AND ENLARGED, With upwards of One Hundred Receipts of Cookery and Confectionary, and a General Index. (straight line). LONDON: PRINTED FOR W. STEWART, (OPPOSITE ALBANY) PICCADILLY.
Circa 1807. 234 x 150 x 60. 4feps. Title Page. [1] vi-iv Dedication dated Sept. 1807. (1)vi Preface. (1)viii - xvi Introduction. (1)2 - 688. (1)690 - 696. 4feps. Title page slightly foxed and dusty. Rest of text block very clean. half marbled boards with black leather spine and tips. Compartments with gold tooling. 2 labels - red and green with gold text. Very good condition.
- John Simpson appears to have been a very intelligent, disciplined professional chef. This thick book is a record of 1 year's menus (1805) for the Marquis of Buckingham. For example, on January 18th the first course consisted of twenty- three dishes. The second course consists of twenty-four dishes. As well as the 'Bills of Fare', there are recipes for all the dishes. This is a meticulous record that had to have been written up from Simpson's own daily records. From Briony Aitchison's article online from the University of St. Andrews Special Collections, she observes; "After noting for whom his work is intended, the introduction then turns to the matter of meat. Simpson is keen that the butcher should deliver it no later than 6am, “for when the sun gets warm, the flies do much mischief”, and he gives instructions for the best ways to prevent the meat spoiling; by salting and by removing various pipes and kernels (glands, or rounded fatty masses) found in the cuts of meat, and how long each cut should be kept. Simpson also advocates fasting animals before slaughter – “twenty-four hours in winter, and forty-eight in summer”. Advising the cook to pay much attention to the management of the larder, one rule being not overstock the larder in summer: “one days meat beforehand is quite sufficient.”. A fascinating and scarce book.

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Antiquarian category

ref number: 11275

Anon.
MARZIPAN.
JOHN F. RENSHAW & COMPANY LIMITED. MITCHAM: SURREY ENGLAND.
FIRST EDITION. Circa 1930. 223 x 160 mm. No Title page (as should be). 1-2 Forward. 3 Introduction. 4 - 44. [one colour plate]. 45 - 46. Modelling Tools. 47. Stencils. 48. Renshaw Products. 49. Index. Full coloured plates throughout of cakes and pastries with recipes. Cream Coloured thick cardboard. Front cover finely decorated with ornate border and illustration of Renshaw Company building in Mitchum in South London. Raised text. Excellent condition.
- This is a fantastic company pastry cookery book for one product. It is a much better production than a lot of other cookery books of the time. Renshaw was founded in 1898 by John F Renshaw, to bring Marzipan to the UK market. Over time, the business grew and acquired a site in Mitcham, Surrey, in 1924 and was based there for the next 65 years. During this time, their product range expanded and in the 1970’s, as a result of the business growth, the company merged in 1980 with Allmey & Layfield, a Liverpool-based manufacturer of bakery ingredients. By the end of the 1980’s all manufacturing had transferred up to Liverpool from Mitcham. The Royal Warrant was first granted in January 1950 for the supply of Marzipan, Almonds and Cashew nuts. They are the only Bakery Ingredients company that holds a Royal Warrant, that demonstrates their good quality and service. Over time, Renshaw were called upon to deliver special foods, e.g Petits-Fours, for diplomatic functions and similar receptions. They also called upon for technical advice on regular occasions and also produced Christmas cakes and Marzipan decorations for the Royal residences of Clarence House near Pall Mall London and the Castle of Mey near John o'Groats at the northern tip of Scotland. A fine and distinguished company.

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Modern category

ref number: 11276

ANON. - A thoughtful publication.
EDIBLE ANDD POISONOUS FUNGI.
MINISTRY OF AGRICULTURE & FISHERIES. BULLETIN No. 23. Crown Copyright Reserved. LONDON: HIS MAJESTY'S STATIONARY OFFICE 1947.
6th Edition of August 1945 reprinted. 129 x 142 mm. 1fep with editions on verso. Title Page. Verso (iii) Contents. iv - v. Forward. 1 -7 Introduction. 8 Diagrams. 9 - 63 One page Facts/explanations facing one page Coloured Illustration of each mushroom. [1] Purchasing instruction directly form H.M. Stationary Office. 1fep with some other Govt. publications. Hard cardboard cream cover with 1/4 brown cloth binding. Very good condition.
- A very well put together important book. The first edition was printed 1910, the last is this one. It may be assumed that those were the lean years encompassing two world wars. A time when mushroom hunting and picking would have inspired hungry amateurs not fully aware of the dangers. This is why His Majesties Govt. printed it. Compared to other books about mushrooms this one is very simple in its explanation with very clear painted, full-page illustrations. This is definitely a book to carry when rambling in woods or meadows. Also with advice for cooking, eating or drying. A good book.

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Modern category

ref number: 11277

Royal Menu. - Visiting the Scottish Highlands.
Luncheon for Her Majesty the Queen and Prince Philip, Duke of Edinburgh.
THE ROYAL BURGH OF INVERNESS (the coat of arms of Inverness). Visit of Her Majesty The Queen and His Royal Highness The Duke of Edinburgh. Luncheon In STATION HOTEL., INVERNESS On FRIDAY, 26th JUNE, 1964. Provost W. J. MACKAY Presiding.
177 x 113 mm. One sheet of cream-coloured cardboard folded in half, thereby creating 4 pages. Outside page - see above. Verso with 2 wines. 3rd page with menu. Back outside cover blank. Very slightly stained on first 3 pages. Housed and inserted in a marbled sleeve.
- This was the last leg of a three day visit by the Queen and Prince Phillip to the Scottish Highlands on 24th to 26th June, 1964. It included Caithness, Sutherland, Easter Ross and Inverness. I was a very young commis chef starting in the Pastry Department of the Station Hotel, Inverness. The Chef Patissier was a Spaniard called Jose who was a very good and patient teacher. There was another young commis pattisier like me, so a team of three. The sweet course on the menu was a very traditional Strawberries and Cream. I remember helping with small intricate Petit Fours; my first time seeing and making those exquisite mouthfuls. Another thing I remember hearing, that the Chef de Cuisine, an Italian called Mr Lyola, had been given a list of items to chose from that the Queen liked, to make a menu. (I should imagine that the menu had to be sent back to the Queen's tour organisers for approval). Part of the brief was to keep the menu simple. Chef Lyola, who was near to retirement age, had been the Chef de Cuisine at the Central Hotel in Glasgow and had been sent to Inverness to raise the standards. He was a very exacting boss, with a big reputation. We commis chefs were in awe of him and not a little afraid to become the focus of his ire for the slightest mistake. For the first course of 'Foie Gras a la Gelee de Porto', a French chef from the Central Hotel came for three days to prepare it. I remember also the excitement I felt in the kitchen at that time. None of the commis took time or days off. We just wanted to see and learn the new dishes, even though now, when I read the menu I'm surprised by its relative simplicity. I had the privilege many years later to be the Chef Poissonnier at Claridges Hotel in London. There was during the height of every season, eight high level diplomatic banquets, coordinated with the relative Embassy, and held for up to two hundred guests with the Queen attending each one. (most times with Heads of State as the Queen's main Guest). Those were much more sophisticated affairs, but the excitement of those did not compare to the awe and wonder of that first one in Inverness when I was just starting out.

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Modern category

ref number: 11278

CASSELL'S. 4 Volumes in mint condition: As new.
HOUSEHOLD GUIDE.
EVERY DEPARTMENT OF PRACTICAL LIFE: BEING A Complete Encyclopaedia OF DOMESTIC AND SOCIAL ECONOMY. (single thin line) NEW AND REVISED EDITION. (single thin line) Vol 1. CASSELL & COMPANY, LIMITED: LONDON. PARIS & MELBOURNE. (single thin line) (ALL RIGHTS RESERVED)
C irca 1875. 4 x 4to. 260 x 200 mm. Every volume same title page. VOL.1. 1fep. [1] A coloured chromolithograph plate as frontis. Title page. [1] 2p Index. (1)2 - 380. 1fep. VOL.2. 1fep. [1] A coloured chromolithograph plate as frontis. Title page. [1] 2p Index. (1)2 - 380. 1fep. VOL.3 1fep. [1] A coloured chromolithograph plate as frontis. Title page. [1] 2p Index. (1)2 - 364. 1fep. VOL.4 1fep. [1] A coloured chromolithograph plate as frontis. Title page. [1] 2p Index. (1)2 - 374. 375 - 380 Useful Tables. (1)i - xxviii General Index. 1fep. A books hardcovered bound in brown cloth with ornate embossed tooling and design in blue and gilt on front covers and spines. The 4 volumes are numbered on the spines. A fantastic set.
- These fine Cassell company produced books are very hard to get any precise bibliographical information about. What is clear, is the many guides to household management that were published during the Victorian period 'Cassell's Household Guide' is both typical of this genre and one of the most comprehensive and best. Each of the four volumes contains a series of essays on various topics, tasks and areas of concern and help for the household. Not only for the wife but also the husband. The general index at the end of the fourth volume covers all the other three volumes. Detailed articles vary in length but the breadth of information brought to each subject is amazing, A comprehensive look at Victorian middle-class life, from making aquariums to pie recipes, as well as all aspects of food preparation. The guide is well organised across the four volumes. Containing eight coloured plates and accompanied by monochrome vignette illustrations throughout, providing any homeowner with all the knowledge they might want or need. When you see the clamour for copies of Mrs Beeton's Household Management, then compare this copy of Cassell's production, one can only comprehend this extremely fine set is very underrated.

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Antiquarian category

ref number: 11279

ANON. - 6 Vols. in 3 Tomes.
DOMESTIC ECONOMY.
THE MAGAZINE OF DOMESTIC ECONIMY. VOLUME THE FIRST - FIFTH. (a single thin straight line) WE ARE BOTRN AT HOME, WE LIVE AT HOME, AND WEE MUST DIE AT HOME, SO THAT THE COMFORT AND ECONOMY OF HOME ARE MORE DEEP AND HEART-FELT, AND PERSONAL INTEREST TO US,THAN THE PUBLIC AFFAIRS OF ALL THE NATIONS OF THE WORLD. (a single thin straight line) LONDON: PUBLISHED BY ORR AND SMITH, PATERNOSTER ROW; AND W. & R. CHAMBERS, EDINBURGH. (a single very small thin straight line) MDCCCCXXXVI.
Three thick Volumes. 220 x 147 x 49 mm. 1st VOL: 1st TOME: 1fep. Title page. [1] (1)iv Preface. (1)ii - iii Introduction. 4 - 382. (1)384 - 387 Index. 2nd VOL: [1] Half Title. [1] Title Page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. 3rd VOL: 2nd TOME: 1fep. Half-Title [1] Title page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. 4th VOL: 1fep. Half-Title [1] Title page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. 5th VOL: 3rd TOME: 1fep. Half-Title [1] Title page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. 6th VOL: 1fep. Half-Title [1] Title page. [1] (1)2 - 376. (1)378 - 380. Index. 1fep. All fully bound in dark green embossed silk with light brown label. with gilt text and tooling. Overall all volumes slightly age browned with very slight foxing throughout. A fine set.
- If you look at Item Ref: 11279 on this site, you can see the four volumes of Cassell's company produced books about the 'Household' with no authorship attributed. This is also the case when you peruse these three volumes here published by William S. Orr's publishing house. It's obvious both are typical of a Victorian printed genre aimed at a burgeoning middle-class due to the huge ramp-up of the British industrial revolution. The big difference is that these Orr produced volumes are full of all manner of things that the Victorian husband and wife would need, but without illustrations nor colour plates to enrich the production, whereas the Cassell books are heavily illustrated with chromolithograph colour plates and practical black and white vignettes. The Cassell production was a direct response to the famous O.S. Beeton and Ward Lock publishing phenomenon of Isabella Beeton's 'Household Management'. But Beeton's book itself was a direct response to this type of earlier book here. One of the other big differences besides the gaps in years, between all three household books is that Beeton's is attributed to Isabella and not just a company. William S. Orr was a publishers' agent from the 1830s, and was a close associate of Robert and William Chambers, (the other publisher named in these six volumes). He printed a London edition of 'Chambers's Edinburgh Journal' by mid-1832. The arrangement used stereotype plates, and brought the circulation up to 50,000. He published these volumes of 'Household Economy' in 1936. By 1845 the overall circulation was declining from its peak, and Orr wrote to Chambers explaining that the market was changing. In 1846 Chambers terminated the arrangement with Orr. Punch magazine, set up in 1841, brought in Orr to help with distribution to booksellers and news agents. Orr died in 1873. Whatever the publishing merits or not of these books, they are fascinating pragmatic advice for everything needed to be known about the setting up of a comfortable Victorian home.

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Antiquarian category

ref number: 11280

King. Dr William - 3 volumes edited by J. Nicols - The Antiquarian Society.
The Original Works.
ADVOCATE OF THE DOCTORS; JUDGE OF THE HIGH COURT OF ADMIRALTY AND KEEPER OF THE RECORDS IN IRELAND, AND VICAR GENERAL TO THE LORD PRIMATE. NOW FIRST COLLECTED INTO THREE VOLUMES: WITH HISTORICAL NOTES, AND MEMOIRS OF THE AUTHOR. VOLUME THE FIRST. A 64 mm round illustration of Kings portrait. Under the portrait a verse; "His eye was keen, with sweetness aptly mix'd". (there are similar little verses under volumes second and third). LONDON, PRINTED FOR THE EDITOR; AND SOLD BY M. CONANT, SUCCESSOR TO MR. WHISTON, IN FLEET-STREET. MDCCLXXVI. The 2nd and 3rd editions have exactly the same title pages.
FIRST COLLECTED EDITION. 1776. 190 x 130 mm. VOL.1: Marbled inside board and end paper. 2nd fep. Half Title. [1] Title page. [1] 1p Dedication by anonymous editor. [1] vii - viii Advertisement. ix - xxxii Memoirs of Dr King. 2p Reflections. 3 - 280. 281 - 282 Contents of vol.1. 1 fep. 2nd fep. marbled on verso and also back inside board. VOL.2: Marbled inside board and end paper. 2nd fep. Half Title. [1] Title page. [1] 2p The Transactioneer;. 3 - 6 Preface. 7 - 308. fep. 2nd fep. marbled on verso and also back inside board. VOL.3: Marbled inside board and end paper. 2nd fep. Half Title. [1] Title page. [1] 3 - 308. 309 -313 Index. 314 -315 Contents of Vol.111. On last verso Publishing advertisement. 1 fep. 2nd fep. marbled on verso and also back inside board. The three volumes beautifully bound in quarter bottle-green morocco with same for tips. the boards in marbled paper. All in very fine condition.
- Dr William King LL.D. was a great reader, academic and writer. His writing and poetry were scattered and had not been compiled. These three volumes are the first collected and original works in verse and prose brought together in 1776, and edited by John Nicols of the Antiquarian Society. Of interest to the collector of cookery books is the 'Art of Cookery' in the first volume. This had been printed separately in 1708. (see item 10939 on this site). Dr King is a humorous writer and this first edition of his collected works are very scarce. He was born in London, the son of Ezekiel King and related to the family of Edward Hyde, 1st Earl of Clarendon. From Westminster School, he was a scholar at the age of 18 and was elected to Christ Church, Oxford in 1681. There he is said to have dedicated himself completely to his studies. In 1688 he graduated M.A. Taking up civil law, he became Doctor in 1692, and was admitted an advocate at Doctors' Commons. In 1702, having moved to Ireland, he was made Judge of the Admiralty, Commissioner of the Prizes, Keeper of the Records in Birmingham's Tower, and Vicar-General to Narcissus Marsh the primate. King found a friend in Anthony Upton, one of the High Court judges, who had a house called Mountown, near Dublin, where King frequently stayed. Both men were severely criticised by their political opponents for neglecting their official duties: it was said that they had no thought but to live out their days in rural retirement. In 1708, when Lord Wharton was sent to govern Ireland, King returned to London. In 1710 he became a supporter of the High Church party, on the side of Henry Sacheverell; In the autumn of 1712, King's health declined and he died on Christmas Day.

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Antiquarian category

ref number: 11281