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LOVELL. MATILDA SOPHIA Hugely under-rated research and cookery book.
THE EDIBLE MOLLUSCA
of GREAT BRITAIN AND IRELAND with Recipes for Cooking them. by M.S. LOVELL. "And the recipes and different modes of dressing - I am prepared to teach the world for nothing, - If men are only wise enough to learn." Atheneus, Deipnos, Book i. .60. SECOND EDITION. (aa small printer's device). LONDON; L. REEVE AND Co., 5 HENRIETTA STREET, COVENT GARDEN. [All rights reserved]
Second edition, first issue 1884. Small 8vo. 190 x 125mm. With 12 fine hand coloured lithographs. (illustrator - G.B.Sowerby). 1fep. Half-title. [2] Coloured frontis of various edible snails w/ Latin and English names. Title page. [1] 1page Preface. [1] 1p Contents. 1p Illustrations. [1] First illustrated page of a Clam. (1)2-274. 275-287 List of works consulted. 1p Errata. (1)290-310 Index. [2] (1)2-16 Reeve and Co List of works. 1fep. Full purple cloth binding, slightly mottled, with blind tooling on both covers and gilt text on the faded spine and a gilt snail on the front. Internally very clean.
- From part of the preface we learn of Ms Lovell's motivation for writing about this intriguing wide-ranging subject: We understand the good qualities of oysters, cockles, and a few other kinds; but some equally nutritious (which are universally eaten on the Continent) are seldom, if ever, seen in our markets, or are only used locally as food, and the proper modes of cooking them are scarcely known. I have therefore endeavoured to call attention to all the eatable species common on our coasts, and also to those which, though not found here in abundance, might be cultivated as easily as oysters, and form valuable articles of food: In an article written in 2007 by S.P. Dance on the Deep Dyve Library website, we learn that Thomas Bell wrote a review of this book on 'The Athenaeum' in 1867, the year of publication of the 1st edition. It is obvious that he had studied it closely. Stating in his review; "The title of this book indicates but a small item in its contents, and does scant justice to its real interest. The gastronome who takes it up as a mere cookery-book, or the general reader who, by the same impression, rejects it unexamined, will alike upon a partial and inadequate notion of its merits. In fulfilling what purports to be its main design, then it has indeed, exhausted the subject in a most satisfactory manner, and laid before us the modes of preparing an immense number of tempting dishes, many, perhaps most, of which are new to the English epicure". Indeed, the book is full of surprises in its text. The small gems of advice, the numerous insights gleaned, the many recipes for Oysters, Snails, Mussels, Sea Urchins, Cockles, Razor Clams, Scallops etc, makes this a seriously underestimated book that is now becoming sought after. Ms Lovell lists within 14 pages, approx. 430 sources researched. A great, scarce unusual book.

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Antiquarian category

ref number: 11299

Anon. - Very rare.
The English and FRENCH COOK:
DESCRIBING The best and newest ways of ordering and dres-sing all sorts of Flesh, Fish and Fowl, whe-ther boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickl-ed; with their proper Sauces and Garnishes: Together with all manner of the most ap-proved Soops and Potages used, either in England or France. By T.P. J.P. R.C. N.E. And several other approved Cooks of London and Westminster. LONDON: Printed for Simon Miller at the Star, at the West-end of St. Pauls. 1674.
FIRST EDITION. Small thick 12mo. 1fep (rather brittle and loose) Title page a little browned and cracked at edges, without loss. 2pp The Epistle. 1-430. 431-450 Bills of Fare. 14pp The Table. 8pp Book Advertisements. 1fep. Pages 292-309 missing. Original full calf binding without end-papers, exposed on binders cardboard. The binding is torn at the top of spine without loss. Very lightly age browned throughout. Overall a nice but beaten copy with the original binders stitching just holding the gatherings. With a nice patina.
- Oxford states; This must be the book that was denounced in the third edition of (Varenne's English translation) 'The French Cook'. Oxford further states, 'The English and French Cook' appeared in 1694 under the new title 'The Compleat Cook'. Arber states there is a 1690 edition called the 'The Compleat English and French Cook'. The BL and the Bodleian each have one copy dated 1674. Notaker lists in the US the Folger, Harvard & UW Madison. All editions are extremely rare.

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Antiquarian category

ref number: 11090

Briggs. Richard - Recipes for ‘Syringed Fritters, Nun's Farts and Churros.’
THE English Art of Cookery,
ACCORDING TO THE PRESENT PRACTICE; BEING A Complete Guide to all Housekeepers, ON A PLAN ENTIRELY NEW; CONSISTING OF THIRTY-EIGHT CHAPTERS. CONTAINING, Proper Directions for Marketing, and Trussing of poultry. The making of Soups and Broths. Dressing all Sorts of Fish. Sauces for every Occasion. Boiling and Roasting. Baking, Broiling and Frying. Stews and Hashes. Made Dishes of every Sort. Ragoos and Fricasees. Directions for dressing all Sorts of Roots and Vegetables. All Sorts of Aumlets and Eggs. Puddings, Pies, Tarts, &c. Pancakes and Fritters. Cheesecakes and Custards. Blancmange, Jellies, and Syllabubs. Directions for the Sick. Directions for Seafaring Men. Preserving, Syrups, and Conserves. Hogs Puddings, Sausages, &c. Potting, and little cold Dishes. The Art of Carving. Coliaring, Salting, and Sousing. Pickling. To keep Garden Vegetables, &c. A Catalogue of Things in Season. Made Wines and Cordial Waters. Brewing. English and French Bread, &c. WITH BILLS OF FARE FOR EVENY MONTH IN THE YEAR, Neatly and correctly engraved on Twelve Copper-Plates. By RICHARD BRIGGS, MANY YEARS COOK AT THE GLOBE TAVERN, FLEET-STREET, THE WHITE HART TAVERN, HOLBURN, AND NOW AT THE TEMPLE COFFEE-HOUSE. LONDON: PRINTED FOR G.G.J. AND J.ROBINSON, PATER-NOSTER-ROW.
8vo. 1fep. Half title.[1] Title page.[1] 1+iv To the Reader. 1+ii-xx Contents. p24 (versos blank) 12 Bills of Fare. 1+2-656. 1fep. Quarter mid-tan calf and corners with tan cloth boards. Water stain to bottom of the first thirty pages not affecting text. Last two leaves slighty dusty with a small 1" tear on the last last page where it has been re-laid with a strip in the guttering without loss of text. Overall a good copy.
- In an interesting and amusing article online there appears a title, ‘Syringed Fritters, Nun's Farts and Churros.’ The fritters named in the extensive article were almost always made from a Choux pastry or other hot water pastry recipe, because this dough is quite elastic in nature and therefore able to be piped/syringed into hot oil without falling apart (see the 4th photograph below). Most recipes for fried Choux pastry from the late 17th to early 18th century consisted of small balls of pastry, rather than the syringed sticks. As these small choux pastry fritters were hollow and very light in texture they were often known as "Pets" (farts) in French cooking texts. In some cases they were known as "Whore's Farts" or "Nun's Farts" depending on the humour of the author. In the more straight-laced 19th century the nun's farts were often turned into the more subtly amusing "Sighs". In this book by Richard Briggs there is a recipe for Syringed Fritters. It is in effect a choux pastry recipe, and very similar to the French Beignets. A close match to this English recipe is found in François Marin's "Les Dons de Comus" called; ‘Beignets Seringues,’ A similar recipe (albeit, slightly more dense) is still popular today in Spain, Portugal, France, Mexico and South America. They are called Churros, and are definitely piped sticks rather than balls, and traditionally served with a thick chocolate drink. Interestingly there is a very good sweet made by the Newaris of Nepal called 'Sail'. They are exactly the same shape as Churros but made from rice flour, sugar and baking soda and to fry them the mixture is pushed through a hole in a coconut shell. This leads to very long churros that are big spirals. They are fried in pure cow or buffulo ghee. The Newaris reheat them by holding over a fire and this gives them a very delicious crispy smokiness. Richard Briggs's book is a well-written and comprehensive study of the professional kitchen of the time. He appears to be quite a humble person, proclaiming in the dedication; --- I submit this Performance, with Deference and Respect, as I am conscious that Errors will creep into the best Performances, and that of having corrected the Mistakes of former Works, and added the most useful Improvements derived from my own Practice and Experience -- [Temple Coffee-House, Oct.1, 1788] This second edition is much rarer than the first. This is accounted for by the fact that a much smaller amount were published compared to the first edition of 1788. The BL lists only two copies of the second; one in the UK and one in Poland.

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Antiquarian category

ref number: 11038

Walsh. John Henry - In fine original condition.
The English Cookery Book
uniting A GOOD STYLE WITH ECONOMY, and ADAPTED TO ALL PERSONS IN ANY CLIME; containing MANY UNPUBLISHED RECEIPTS IN USE BY PRIVATE FAMILIES. COLLECTED BY A COMMITTEE OF LADIES. and edited by J.H. WALSH F.R.C.S., author of 'A Manual of Domestic Economy' With Engravings. LONDON; G. ROTALEDGE AND CO. FARRINGDON STREE; AND 18 BEEKMAN STREET, NEW YORK. 1859.
FIRST EDITION. 8vo. 1fep. Frontispiece of kitchen ranges. Title page. [1] (1)iv Preface. (1)vi-viii Contents. (1)2-350. 351-360 Bills of Fare. (1)362-375 Index. [1] 1fep. With eight wood engraved plates (including the Frontis) Publisher's quarter red morocco and green cloth, gilt stamped on the spine and front cover. Housed in modern quarter dark tan and marbled boards slip-case, with gilt lines and tooling and gilt lettering. Internally very clean and tight with sometime past strengthening of the inside guttering. An extremely nice copy in this condition.
- Cagle, on pp 752, records an edition of 1858, unrecorded in other bibliographies. This edition of 1859 is a first also. Whether it is a 1st or 2nd issue is difficult to ascertain. The Preface is dated September 1858. Lacking any further information in the book or in Bitting or Axford, one might assume this is a first edition - 2nd issue. The spine and boards are in exceptional condition. The spine is filled with the original beautiful bright gilt figures and lettering. A large bright gilt ornament of the same quality is on the front cover. They are as good as new, thus the reason for the slip case.

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Antiquarian category

ref number: 10942

Markham. Gervase
The English Hous-Wife
CONTAINING The inward and outward Vertues which ought to be in a compleat Woman: As her skill in Physick, Surgery, Cookery, Extraction of Oyles, Banqueting stussc, Ordering of great Feasts, Preserving of all forts of Wines, conceited Secrets, Distillations, Perfumes, ordering of Wool, Hemp, Flax: making Cloth and Dying, the knowledge of Dayries: Office of Malting: of Oates, their excellent uses in a family: of Brewing, Baking, and all other things belonging to an houshold. A Work generally approved, and now the sixth time much augmented, purged, and made most profitable and necessary for all men, and the general good of this NATION. By G.M. LONDON, Printed by W.Wilson, for E.Brewster, and George Sawbridge, at the Bible on Ludgate-hill, neere Fleet bridge. 1656.
4to. 1fep. Title Page. [1] 2pp Epistle. 4pp The Table. 1-188. 1fep. On p119 illustrations of wine gages. Bound in dark brown modern half calf with marble boards and calf corners and gilt lines. Spine with raised bands, red label with gilt lettering and lines. Clean internally with very age browning. A handsome copy of a scarce book.
- Gervase Markham or 'Jervis', born 1568. English poet and miscellaneous writer, third son of Sir Robert Markham of Cotham, Nottinghamshire. He was a soldier of fortune in the Low Countries, and later was a captain under the Earl of Essex's command in Ireland . He was acquainted with Latin and several modern languages, and had an exhaustive practical acquaintance with the arts of forestry and agriculture . He was a noted horse-breeder, and is said to have imported the first Arab horse into England., otherwise very little is known of the events of his life . The story of the murderous quarrel between Gervase Markham and Sir John Holies related in the Biographia Britannica (s.v . Holies) has been generally connected with him, but in the Dictionary of National Biography, Sir Clements R . Markham, a descendant from the same family, refers it to another contemporary of the same name, whose monument is still to be seen in Laneham church . Gervase Markham was buried at St Giles's, Cripplegate, London, on the 3rd of February 1637 . He was a voluminous writer on many subjects, but he repeated himself considerably in his works, sometimes reprinting the same books under other titles . His booksellers procured a declaration from him in 1617 that he would produce no more on certain topics . Markham's writings include: The Teares of the Beloved (1600) and Marie Magdalene's Teares (1601) long and rather commonplace poems on the Passion and Resurrection of Christ. His best known book is 'A Way to get Wealth' which contains 'The English House-wife'. It is printed as '2 book' at the top of each page, indicating it is the second-book of Markam's 'Country Contentments' 1st edition - 1615. It was later published as 'A Way to get Wealth' with the 'English Hous-wife' being published as the third book.. It ran to many editions and Oxfords cites - 1623(2nd). (no 3rd). 1631(4th). 1637(5th). 1648. 1649. This copy of 1656(6th). 1660(7th). 1664. 1668(8th). 1675. 1683(9). An edition of 1653 was reprinted in 1907. Never the less, and despite so many editions, it is still a very scarce book and is usually found and sold on its own. It is as an important seventeenth century cookery book and a very interesting item that Oxford rates as having more modern recipes than those of preceding books, albeit with many obsolete dishes. He also rates the medical recipes and finds them disgusting and appalling, with the use of animal dung and other filthy ingredients being frequently used. Surprisingly the first recipe for Haggis is found in the 1615 edition (and subsequent editions) of Markham's 'English Hus-wife' in chapter 8 about the benefits of Oates. NB: I just received an interesting and welcome email from Regula Ysewijn, a food photographer, informing me that Haggis did not appear first in the English Hous-wife as I have mistakenly stated above, but in a cookery book called ‘Liber Cure Cocorum’, from the County of Lancashire in England. Written in verse and dating from around 1430. Called ‘Hagese’ in the book, the general recipe mirrors the one made in Scotland. As I was born in Scotland, it is a big surprise to find that it now appears our celebrated national pudding possibly originated in England. I am now going to see if I can take this very surprising news further. My research must now try to answer the following …. Did the Lancashire recipe originate in Lancashire or any other English location, or did it originate in Scotland and was brought to England. Lets see…. NB: There is an interesting site online called the 'Medievalists.net. There, there is further information about Liber Cure Cocurum to be seen.

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Antiquarian category

ref number: 10923

Escoffier. Georges Auguste - In its original bottle with rare Escoffier ephemera.
The Escoffier. Sauce Diable a'la Provencale
Four original items from Escoffier's company; Escoffier Ltd - 1903 and 1907.
ITEM 1. An original bottle of "The Escoffier Sauce Diable a'la Provencale". The sauce is still liquid with trapped air bubbles. It has the original blind-stamped metal cap and labels, all in excellent condition. This is an original bottle with the Escoffier Ltd. Ridgemont address. Later bottles have 'Escoffier' embossed in the glass back and front, as well as other later London addresses on the front label. ITEM 2. A recipe booklet with the original blue covers slightly loose and a small strip missing from the front cover without loss to text.. It has Escoffier's name and the Carlton Hotel' coat of arms' embossed on the front cover. It is titled 'A Few Recipes' and has a title page. p 1 Introduction. p 4-38 Recipes. p 39-42 Cookery and Health tips. p 43 Advertisement for Escoffier Ltd. [1] p 45-46 Advertisement for 'A Guide to Modern Cookery'. [1] p 48-51 Index. [1] Slightly age-browned throughout with a small stain affecting first 2 pages but not the text. ITEM 3. A lovely beautifully produced four page 'Escoffier Ltd' promotional pamphlet and price list for all Escoffier Sauces, and we are also informed the Preparations can be obtained from all high-class Grocers and Stores. ITEM 4. This is a second four page promotional pamphlet and price list titled 'Escoffier (1907) Ltd', in nice clean condition, . As the first pamphlet is elaborately decorated with a coloured image of one of the products and the text in red and black, the second is obviously a cheaper and later price list aimed at cutting costs. Interestingly this later pamphlet informs that the Preparations are stocked by the majority of high-class grocers and stores throughout the United States. All housed in a specially made clam-shell box with half mid-tan calf and brown cloth boards. The spine with raised bands, gilt lines and one red and one green label with gilt lettering. The four items form a unique and rare look at the marketing for Escoffier's famous sauces.
- Georges Auguste Escoffier, who began his career as a chef at age 13 in 1859 and is credited as one of the creators of what is now considered classical French cooking and was far ahead of his time in surprising ways. In 1903, while Chef de Cuisine at the Carlton Hotel in London, he started a company, Escoffier Ltd., to sell his sauces. He was concerned about nutrition and the effects of the pace of modern life on dining; despite his devotion to the good life, he was not fat. He started experimenting with tinned vegetables, notably tomatoes. While still at the Savoy Hotel, London in 1898, he is credited, in their excellent biography of Escoffier by Eugene Herbodeau and Paul Thalamas, of first producing 2000 x 2 kilo tins of tomatoes in Saxon-les-Bains for the Savoy. The fame of the product grew so fast that the following year, the food manufacturer, La Maison Caressa of Nice produced 60.000 kilos under his direction. This was the precursor to his famous sauces being bottled and sold through Escoffier Ltd. In 1915 Escoffier Ltd was sold. (Sadly after 80 years of business deals and corporate takeovers, only a remnant of it lingers on in America in two products, Nabisco Sauces - Diable and Robert). Escoffier supported any effort that made cooking simpler, cleaner, better organized, more widely appreciated or easier for chefs and home cooks alike. Despite the foie gras and truffles, the elaborate garnishes and rich sauces listed in various editions of his cookery book 'Le Guide Culinaire', (1st ed. 1903) Escoffier's work was still a sharp departure from the culinary practices that existed before. Not only did he greatly simplify the recipes and methods of food presentation that had existed previously, but he also re-invented the very manner in which professional kitchens were organized. To speed up service, which was something diners even in his day demanded, he created the brigade system of key specialised departments with teams headed by Chefs de Parties, responsible for all the individual parts of the different dishes presented in all the menus; A'la Carte, Du Jour, Banqueting, Room service, Parties privees etc. He also invented the prix fixe menu. Another poorly recorded, but constant character trait of Escoffier, was the effort he expended to help improve the conditions under which chefs worked. "When I started, chefs had no status in society," he wrote in his memoirs. "That should not be the case because cooking is a science and an art, and the man who works with all his heart to satisfy people deserves to be recognized." The preface to his great classic, 'A Guide to Modern Cookery' - 1907, (the 1st English edition of 'Le Guide Culinaire' of 1903), is a revelation. From a chef’s point of view, the observations that Escoffier espoused then in 1903, and in subsequent editions, ring just as loud today. It is no wonder that modern chefs are re-finding Escoffier. It is also another indicator of his lasting genius and true impact over time. Pierre Escoffier, who was 26 when his grandfather died in 1935, helped create and head the Auguste Escoffier Foundation. The Escoffier Museum is now based near Nice in the village of Villeneuve-Loubet, in the house where Escoffier was born. This item belongs in such a museum. The original sauce in the bottle, the well produced 4 page 'Escoffier Ltd' promotional pamphlet, the other plainer but rarer price list, and the little recipe booklet by Escoffier, give a true insight into Escoffier’s marketing astuteness.

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Ephemera category

ref number: 11051

Raffald. Elizabeth - A signed copy of the rare first.
The Experienced English Housekeeper,
For the Use and Ease of Ladies, House-keepers, Cooks etc. Wrote purely from PRACTICE, And dedicated to the Hon. Lady ELIZABETH WARBURTON, Whom the Author lately served as House-keeper. Consisting of near 800 Original Receipts, most of which never appeared in Print. PART FIRST, Lemon Pickle, Browning for all Sorts of Made Dishes, Soups, Fish, plain Meat, Game Made Dishes both hot and cold, Pyes, Puddings etc, PART SECOND, All Kind of Confectionary, particularly the Gold and Silver Web for covering of Sweetmeats, and a Desert of Spun Sugar, with Directions to set out a Table in the most elegant Manner and in the modern Taste, Floating Islands, Fish Ponds, Transparent Puddings, Trifles, Whips, etc. PART THIRD, Pickling, Potting, and Collaring, Wines, Vi-negars, Catchups, Distilling, with most valuable Receipts, one for refining Malt Liquors, the other for curing Acid Wines, and a correct List of every Thing in Season in every Month of the Year. By ELIZABETH RAFFALD. MANCHESTER: St Paul's Church-yard, London; and by Eliz. Raffald, Confectioner, near the Exchange, Manchester, 1769. The Book to be signed by the Author's own Hand-writing, and entered at Stationers Hall.
FIRST EDITION. 8vo. 1fep. title page. [1] p2. Dedication. 1-111. To the Reader. [1] [1] 2-360. One engraved folding plate showing tale settings. 361-362. Directions for a Grand Table. 2nd engraved folding plate showing table settings. 1-X1. Index. 1fep. Full original contemporary dark brown calf. The spine has been re-bound with raised bands and gilt lines. Internally lightly browned throughout. A fair copy of the very rare first edition.
- As stated in the title page, this book is signed 'Eliz. Raffald' in ink on page one. The English Housekeeper was published in twelve editions and at least thirty impressions. Elizabeth Whittaker Raffald (1733-81) was after Hannah Glasse, the most celebrated English cookery writer of the 18th century. She was employed for fifteen years as Housekeeper to Lady Elizabeth Warburton of Arley Hall, Cheshire, to whom she dedicates her book. She sold all the rights to her book to a London publisher for £600.oo. Ironically, substantially less in today's money for one copy of the first edition. Many key authors of this time signed their books as a true distinction that set them clearly apart from other pirated copies. This is one such copy.

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Antiquarian category

ref number: 10984

Raffald. Elizabeth
The Experienced English Housekeeper,
FOR THE USE AND EASE OF or the Use and Ease of Ladies, House-keepers, Cooks etc. Written purely from PRACTICE, DEDICATED TO THE Hon. Lady ELIZABETH WARBURTON, Whom the Author lately served as House-keeper. Consisting of several Hundred Original Receipts, most of which never appeared in Print. PART 1. Lemon Pickle, Browning for all Sorts of Made-Dishes, Soups, Fish, plain Meat, Game Made Dishes both hot and cold, Pies, Puddings etc, PART 11. All Kind of Confectionary, particularly the Gold and Silver Web for covering of Sweetmeats, and a Desert of Spun Sugar; with Directions to set out a Table in the most elegant Manner and in the modern Taste, Floating Islands, Fish Ponds, Transparent Puddings, Trifles, Whips, etc. PART 111. Pickling, Potting, and Collaring, Wines, Vinegars, Catchups, Distilling, with two most valuable Receipts, one for refining Malt Liquors, the other for curing Acid Wines, and a correct List of every Thing in Season in every Month of the Year. By ELIZABETH RAFFALD. A NEW EDITION. In which are inserted some celebrated Receipts by other modern Authors. London: Published and sold by the BOOKSELLERS, and by T. Wilson and R. Spence, Printers, High-Ousgate, York. Anno 1806.
8vo. 3feps. title page. [1] Frontispiece engraved portrait of Mrs Raffald. [1] p2. Dedication. (1)vi-vii Preface to the first edition. 1p Description of plates. 1 folding plate showing designs for stoves and 2 engraved folding plates showing table settings. (1)2-369. p370-383. p383-384 Directions for a Grand Dinner. (1)386-397 Index. [1] 3 feps. Half mid-tan calf with marbled boards. The spine with raised bands and black calf label with gilt writing. Inside uniformly age-browned. Overall a nice copy.
- Elizabeth Whittaker Raffald (1733-81) was after Hannah Glasse, the most celebrated English cookery writer of the 18th century. She was employed for fifteen years as Housekeeper to Lady Elizabeth Warburton of Arley Hall, Cheshire, to whom she dedicates her book. She was an extremely industrious woman. Besides bearing fifteen daughters , she was a confectioner, owned a shop and ran a cookery school from it. After publishing her book she took over two famous Inns in Manchester and Salford. On top of this she helped found Salford's first newspaper - Prescott's Journal and became adviser to, and part-owner of Harrup's Mercury. She also found time to compile the first Manchester Directory - indefatigable! Cagle p687, records two similar copies printed by the same printers but dated 1801 & 1803. Oxford cites an 1805 edition but none mentions this one of 1806. Irritatingly, neither Maclean, Cagle nor Oxford informs us when the edition with the portrait frontis was first published.

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Antiquarian category

ref number: 11137

Salmon. William - The very scarce first edition of 1695.
The Family Dictionary; or Houshold Companion:
Wherein Alphabetically laid down Exact Rules and ChoicePhysical RECEIPTS FOR The Preservation of Health, Prevention of Sickness, and Curing the several Diseases, Distempers, and Grievences, incident to Men, Women, and Children. Also, Directions for Making Oils, Ointements, Salves, Cordial-Waters, Powders, Pills, Bolus's, Lozenges, Chymical Pre-parations, Physical-Wines, Ales, and other Liquors, &c. and Descriptions of the Virtues of Herbs, Fruits, Flowers, Seeds, Roots, Barks, Minerals, and Parts of Living Crea-tures, Used in Medicinal Potions, &c. Likewise, Directions for Cookery, in Dressing Flesh, Fish, Fowl, Seasoning, Garnishing Sauces, and Serving-up in the Best and most acceptable Manner. The Whole ART of Patry, Conserving, Preserving, Candying, Confectionary &c. Also, The Way of Making all sorts of Perfumes, Beautifying-Waters, Pomatums, Washes, Sweet-Balls, Sweet-Bags, and Essences: Taking Spots, and Stains out of Garments, Lin-nen, &c. and Preserving them form Moths, &c. Wash-ing, or Brightning Tarnished Gold, or Silver Lace, Plate, &c. Together, With the Art of Making all sorts of English Mead, Metheglin, &c. And the ART of Fining, and Recovering Foul or Faded Wines. The MYSTERY of Pickling, and Keeping all Sorts of Pickles throughout the Year. To Which is Added, as an APPENDIX, The Explanation of Physical Terms, Bills of Fare in all Sea-sons of the Year. With the ART of CARVING. And many other Useful Matters. By J.H. London, Printed for W. Rhodes, at the Star, the Corner of Bride-Lane, in Fleetstreet, 1695.
FIRST EDITION. 12vo. 1fep. (missing first blank) Title page, slightly brittle at edges with no loss. On verso - Licensed, February the 28th 1695. 5p Preface. [1] AC-YO. (no page numbers, but complete.) 16p Appendix. 2fep. (one original) Pages uniformly age browned throughout. One page 'BL' has a 4" strip of the border with a very small loss of text. With modern full dark tan calf, with double fillets on the boards. Raised bands with blind tooled lines. With red label with gilt writing.
- Dr William Salmon, a noted Empiric, born 2nd of June 1644. According to an inscription under his portrait in ‘Ars Anatomica’, he studied and wrote a profusion of books on medicine, surgery, anatomy, pharmacology, astronomy, gardening, cookery, astrology, religion and translated several Latin medical classics into English. Salmon used the title of MD on his title pages, but according to Stanley H. Johnston, Jr., Curator of Rare Books at The Holden Arboretum, "most writers doubt that he was entitled to it. He still is somewhat difficult to assess since he is known to have amassed a 3,000 volume library containing many of the medical classics and produced several medical publications that were sufficiently erudite that his critics have claimed they were ghost-written for him." Rupert Halliwell at SimsReed Rare Books in London describes Salmon as a "learned man, with a taste for the obscure" and notes that his library, auctioned off after his death, "contained works in French, Greek, Latin and Hebrew, on medicine and other subjects." But his enemies asserted that his earliest education was from a charlatan with whom he travelled, and whose business he eventually inherited. And he seems ill-inclined to prove them wrong. He lived at a time long before hospitals had out-patient facilities. At this time "irregular practitioners" frequently lived near the gates of St. Bartholomew's Hospital in London. Their patients were those who could not or would not be admitted to the hospital. Salmon thus set up his stall near the Smithfield gate of St. Bartholomew's. It was there he "treated all diseases, sold special prescriptions of his own, as well as drugs in general, cast horoscopes, and professed alchemy," according to Norman Moore in his article about Salmon in the OUP's Dictionary of National Biography. Always game to write something different, in 1696, he published one of England's first cookery books. ‘The Family-Dictionary, or, Houshold Companion’. This volume is both a cookery book and a compendium of information for the home-maker, very much like the Household books of Isabella Beeton. It was meant to be the only household reference a housewife would need. Here is Salmon's very elegant recipe for Black-Pudding with no starch at all; To make this the best, and fare exceeding the common way. Boil the Umbles of a Hog tender, take some of the Lights [lungs] with the Heart, and all the Flesh about them, taking out the Sinews, and mincing the rest very small; do the like by the Liver: add grated Nutmeg, four or five Yolks of Eggs, a pint of Sweet Cream, a quarter of a pint of Canary [wine], Sugar, Cloves, Mace and Cinnamon finely powdered, a few Carraway-seeds, and a little Rose-water, a pretty quantity of Hog-fat, and some Salt: roul it up about two Hours before you put it into the Guts, then put it into them after you have rinsed them in Rose-water. The alphabetical format of Salmon's book is very strict so that the topic that immediately precedes ‘Black-Pudding’ is ‘Biting by a Snake, Adder, or Mad Dog.’ William Salmon’s name only appeared on the second edition, corrected and much enlarged of 1696 and with no mention of the J.H. on the title page of this copy. Oxford p45, cites the first of 1795; MacLean p128, the 4th of 1710 and a 4th with additions of 1734; Bitting p416, has the 1st and the 3rd of 1705. Cagle pp 706-707, cites the 1st and the 4th of 1710.

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Antiquarian category

ref number: 11021

COPLEY. ESTHER This title printed anonymously.
The Female Instructor
OR, Young Woman's Companion: BEING A GUIDE TO ALL THE ACCOMPLISHMENTS WHICH ADORN THE FEMALE CHARACTER, EITHER AS A USEFUL MEMBER OF SOCIETY-A PLEASING AND INSTRUCTIVE COMPANION, OR, A RESPECTABLE MOTHER OF A FAMILY. WITH MANY Pleasing Examples of Illustrious Females. TO WHICH ARE ADDED, USEFUL MEDICINAL RECEIPTS, AND A CONCISE SYSTEM OF COOKERY, WITH OTHER VALUABLE INFORMATION IN THE DIFFERENT BRANCHES OF DOMESTIC ECONOMY. " Favour is deceitful, and Beauty is vain; but a Woman that feareth the Lord, she shall be praised." SOLOMON. LIVERPOOL: PRINTED BY HENRY FISHER, CAXTON, (Printer in ordinary to his Majesty) And published there, and at his Warehouse, 87, Bartholomew Close, London.
Large octavo. Frontispiece of 'Female Accomplishments' Extra Title page with engraved picture. Title Page. pp.i-iv 4pp 'Index' (10-560) Bound in modern brown quarter calf with marble boards and calf corners. Spine with raised bands, gilt lines and a red morocco label with gilt lettering. All six plates present. The Frontis and extra Title page are slightly browned and stained. The rest very slightly age browned.
- This copy is a reprint of the 1815 edition. The frontispiece, representing two young women sewing and reading is dated 1816.

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Antiquarian category

ref number: 10950