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Lemery. M. Louis The very rare first English edition.
A TREATISE OF FOODS In GENERAL:
First, The Difference and Choice which ought to be made of each Sort in parti-cular. Secondly, The Good and Ill Effects produced by them. Thirdly, The Principles wherewith they abound. And, Fourthly, The Time, Age and Constitution they [f]suit with. To which are added, Remarks upon each Chapter; wherein their Nature and U[f]ses are explained, according to the Principles of Chymi[f]siry and Mechani[f]sm. Written in French, By M. LOUIS LEMERY, Regent-Doctor of the Faculty of Phy[f]sick at Paris, and of the Academy Royal of Sciences. Now done into English. LONDON, Printed for John Taylor, at the Ship in St. Pauls-Church-Yard. MDCCIV.
FIRST ENGLISH EDITION. 1 fep with provenance - Tomasina Bunyan, dated March 1830. [1] The Appropriation page is mis-bound, it should be bound in after the Title page. [1]. 3p To Monsieur Boudin. [1] 6p The Preface. 6p A Table of Chapters. (1)11-XX Of Foods in General. 1-310. 6 p Index. 2p Advertisements. 1 fep. The text block has been rebound tightly. The pages are evenly age browned with notations & some marginalia in an 18th century hand. Overall a fine copy. Contemporary dark brown panelled calf boards with a re-laid matching modern calf spine with raised bands with a black morocco label with gilt writing and tooling.
- M. Louis Lémery, - 1677–1743, wrote and published the first French edition of ‘Traité des alimens ‘ in 1702. In 1704 this very rare first English edition was translated and printed. Lemery was appointed physician at the Hôtel-Dieu de Paris in 1710, and became demonstrator of chemistry at the Jardin du Roi in 1731. He was also the author of ‘Dissertation sur la nature des os ‘ - 1704, as well as of a number of papers on chemical topics. His father Nicolas Lémery, (November 17, 1645 – June 19, 1715) a chemist, was born at Rouen. He was one of the first to develop theories on acid-base chemistry. Lemery's extremely scarce antiquarian book is also found in facsimile in the Kessinger Publishing's Legacy Reprint Series. They have made it available as part of their commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of facsimiles of rare and hard-to-find books. Bitting p.281; Cagle 821; Maclean p.89; Oxford 1704.

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Antiquarian category

ref number: 11191

Lemery. M. Louis The very scarce 2nd edition.
A TREATISE OF FOODS In GENERAL:
1. The Difference and Choice which ought to be made of each Sort in particular. 11. The Good and Ill Effects produced by them. 111. The Principles wherewith they abound. And, 1V. The Time, Age and Constitution they [f]suit with. To which are added, Remarks upon each Chapter; wherein their Nature and U[f]ses are explained, according to the Principles of Chymi[f]siry and Mechani[f]sm. Written in French, By M. LOUIS LEMERY, Regent-Doctor of the Faculty of Phy[f]sick at Paris, and of the Academy Royal of Sciences. Now done into English. LONDON, Printed for Andrew Bell, at the Cross Keys and Bible in Cornhill. 1706.
8vo. 1 fep. [1] Sponsors page dated 1703. Title Page. The Appropriation page. 3p To Monsieur Boudin. [1] 6p The Preface. 6p A Table of Chapters. (1)11-XX Of Foods in General. 1-320. 6 p Index. 2p Advertisements. 1 fep. The pages are evenly and very lightly age browned. Overall a very nice copy. Very nice contemporary dark brown two tone paneled calf boards and calf spine with raised bands.
- M. Louis Lémery, - 1677–1743, wrote and published the first French edition of ‘Traité des alimens‘ in 1702. In 1704 the very rare first translated English edition was published. This second English translation of 1706 is equally as scarce to rare. The French editions appear on the market more often, but are still quite scarce. Oxford as usual is perceptive. He states - "It is a very interesting book and full of ancient lore and superstition" as well as having good 18th century information on all sorts of contemporary food items. Rather than the usual rote following of a recipe, this book can be picked up and read more conventionally. Due to its rarity it does not appear in most of the great collections sold in past auctions.

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Antiquarian category

ref number: 11192

Liebig Company's. - A beautiful copy of a scarce booklet.
Practical Cookery Book.
A collection of new and useful recipes in every branch of cookery. Compiled by Mrs H.M. Young. LONDON Leibig's Extract of Meat Company, Limited. 9 FENCHURCH AVENUE, E.C. 1893 (All rights reserved). PRINTED IN GERMANY.
FIRST EDITION. 172 X 113MM. 2p Highly decorated inside front cover and Title page. Verso has an intriguing etching of the Liebig Factory, Frey Bentos, Uruguay. 1-111 Index. iv Advertisement page. v-vii Introduction. viii Preface. 1p Recipes. [1] 1-104. Highly decorated inside back cover. Beautifully decorated and colourful boards sometime expertly relaid. Spine is relaid crimson cloth. Inside very clean with slight foxing on the title page. The guttering has been strenghtened with a light foxing not affecting the text. Overall a very good complete copy of a very scarce company booklet that is rarely found in such good condition.
- The Liebig Extract of Meat Company (Lemco) was the originator of Liebig and Oxo meat extracts and later, Oxo beef stock cubes. Baron Justin von Liebig invented a way to preserve the flavour of meat in the form of an extract. In the 1860's the Baron, known as a very active organic chemist was invited to be a shareholder in a Uruguayan firm to produce a meat extract and transport the liquid in tons to Europe. (with no debris of skin, bones nor meat) The promising lucrative plan appealed to the Baron so the company was established in December 4th 1865 in London. The factory was based at Fray Bentos at Villa Independencia, on the river Uruguay, where fresh air and an unlimited supply of water were an indispensable necessity for the slaughter of 1,500 four year old oxen daily during the seven months of the slaughter season. The company employed about 1000 hands, and with wives and children supported a community of around 3000.

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Antiquarian category

ref number: 11063

Liebig Company's. - A nice copy of a beautifully designed booklet.
Practical Cookery Book.
A collection of new and useful recipes in every branch of cookery. Compiled by Mrs H.M. Young. LONDON Leibig's Extract of Meat Company, Limited. 9 FENCHURCH AVENUE, E.C. 1893 (All rights reserved). PRINTED IN GERMANY.
FIRST EDITION. 172 X 113MM. 2p Highly decorated inside front cover and Title page. Verso has an intriguing etching of the Liebig Factory, Frey Bentos, Uruguay. 1-111 Index. iv Advertisement page. v-vii Introduction. viii Preface. 1p Recipes. [1] 1-104. Highly decorated inside back cover. Beautifully decorated and colourful boards sometime expertly relaid. The guttering has a little rust form the staples not affecting the look or text. Overall a very nice complete copy of a very scarce company booklet that is not usually found in such good condition.
- The Liebig Extract of Meat Company (Lemco) was the originator of Liebig and Oxo meat extracts and later Oxo beef stock cubes. Baron Justin von Liebig invented a way to preserve the flavour of meat in the form of an extract. In the 1860's the Baron was known as a very active organic chemist and was invited to be a shareholder in a Uruguayan firm to produce a meat extract and transport the liquid in tons to Europe. (with no weight of skin, bones nor meat) The idea appealed to the Baron and promised to be very lucrative, so the company was established in December 4th 1865 in London. The factory was based at Fray Bentos at Villa Independencia, on the river Uruguay, (see image #2 below) where fresh air and an unlimited supply of water were an indispensable necessity for the slaughter of 1,500 four year old oxen daily during the seven months of the slaughter season. The company employed about 1000 hands, and with wives and children supported a community of 3000. The meat extract was a molasses-like black spread packaged in an opaque white glass bottle, and contained only reduced meat stock and salt (4%). It took 3 kg of meat to make 100 g of extract. By 1875, 500 tonnes of the extract were being produced at the Fray Bentos plant each year. The manufacture of the meat extract was done under the strict control of a company chemist. It was then shipped to Antwerp. On arrival in Europe it was again inspected and samples of each consignment were tested for composition and flavour. In the booklet the public are cautioned against various imitations. In 1873, Liebig's began producing tinned corned beef, sold under the label Fray Bentos. Later, freezer units were installed, enabling the company to also export frozen and chilled raw meat. A cheaper version of Liebig extract was introduced under the name Oxo in 1899. Later, the Oxo bouillon cube was introduced. In the 1920s, the company acquired the Oxo Tower Wharf on the south bank of the river Thames in London. There they erected a factory, demolishing most of the original building, preserving and building upon the riverside frontage. The Liebig Extract of Meat Company was acquired by the Vestey Group in 1924 and the factory was renamed El Anglo. Liebig merged with Brooke Bond in 1968, which was in turn acquired by Unilever in 1984. Liebig produced many illustrated advertising products: table cards, menu-cards, children games, free trade card sets, calendars, posters, poster-stamps, paper and other ephemera. These were often in the form of trading card sets with stories, historical tidbits, geographic tidbits, and so on. The sets usually consisted of six cards, one card included per product sale. Many famous artists were contracted to design those series of cards, which were first produced using true lithography, then litho chromo, chromolithography and finally offset printing. The cards remain popular with collectors and are often collected in albums. Copies of Liebig's recipe booklet are also much sought after. Due to the fact that they did not survive well in the oily and robust kitchen environment, lovely clean copies such as this one are quite rare.

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Antiquarian category

ref number: 11147

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

MacDonald Duncan - The 1st edition - 2nd issue.
The New London Family Cook:
OR, TOWN AND COUNTRY HOUSEKEEPER’s GUIDE. COMPREHENDING DIRECTIONS FOR MARKETING. With illustrative Plates, on a principle entirely new; General Observations, and Bills of Fare for every Week in the Year; Practical Instructions for preparing SOUPS, BROTHS, GRAVIES, SAUCES, AND MADE DISHES; AND FOR DRESSING FISH, VENISON, HARES, BUTCHERS’ MEAT, POULTRY, GAME, &C. IN ALL THEIR VARIETIES. With the respective Branches of PASTRY AND CONFECTIONARY, THE ART OF POTTING, PICKLING, PRESERVING, &C. COOKERY FOR THE SICK, AND FOR THE POOR; Directions for Carving; And a Glossary of the most generally received French and English Terms in the Culinary Art. ALSO A COLLECTION OF VALUABLE FAMILY RECIPES, IN DYEING, PERFUMERY, &C. INSTRUCTIONS FOR BREWING, MAKING OF BRITISH WINES, DISTILLING, MANAGING THE DAIRY, AND GARDENING. AND AN APPENDIX, Containing General Directions for Servants relative to the Cleaning of Household Furniture, Floor-Cloths, Stoves, Marble Chimney-pieces, &c. Forming in the whole a most complete FAMILY INSTRUCTOR. [a small line] BY DUNCAN MACDONALD, LATE HEAD COOK AT THE BEDFORD TAVERN AND HOTEL, COVENT GARDEN, AND ASSITANTS. [two very fine double lines] London: PRINTED AND PUBLISHED BY J.ROBINS AND CO. IVY LANE, PATERNOSTER ROW.
FIRST EDITION 2nd issue. Circa 1800. 12 mo. 1 fep. [1] Frontispiece of Macdonald’s portrait, ‘Published by J.Robins & Albion Press London’. Title page. [1] Preface 2 pages. (1)6 – 600. In-text 10 pages Plates of Carving and Butchery, Table settings and Bills of Fare, nine of the plates without an imprint, except one “Desserts” which is imprinted with ‘Engraved for Macdonald’s New London Cook’. 609-619 Tables of Marketing. 620-621 Conclusion. 622-630 Index. 2 pages Advertisements. 1fep. Frontispiece and the last for pages lightly damp browned. The text block is quite clean. With a modern binding of marbled boards with a quarter brown calf, raised bands, blind tooling with gilt text. Overall a good copy.
- The unusual information on the title page that informs us that the author is Duncan Macdonald the late Head Cook….. and also his assistants. What could this mean.? That Macdonald is dead and the book is written by, or collated by his assistants. Or does it mean Macdonald no longer works there and his ex-assistants took a part in the writing of the book after he had gone. Or did Macdonald write the book with the help of assistants. If this last is the case, and they were important enough to be included in the title page, then why not name them.? The mentioning of the “two servants” might be explained by the inclusion of the two page “Conclusion” on page 620 where it states that “The Proprietors of Macdonald’s New London Family Cook, cannot suffer the Volume to be closed, without remarking, that the promises, which they held forth in their promises for Publishing it, have been realised in their fullest extent”. It further states that “In addition to Mr Macdonald’s instructions for Cookery, in all its branches; for Marketing, and Carving: for Pastry, Confectionary, Potting, Pickling, and Preserving; they pledged themselves to furnish”….. etc etc etc. So, there we have it! All the other title page branches being added by the Proprietors. Using MacDonald’s name and his key chapters of Cookery etc, the Proprietors have put together a very comprehensive and interesting book. The effort has been thorough and sincere as can be seen by the inclusion of the well designed the frontispiece portrait of Macdonald. Quite how much of the material is original and how much is plagiarized would take some research. On page 197, there is a recipe for ‘The West-Indian Method of Dressing a Turtle’. When checked against an original handwritten publisher’s manuscript with the recipe "To dress a Turtle in the West India Way" inside a copy of the 4th edition of 1751 of Hannah Glasse’s famous work; “The Art of Cookery made Plain and Easy”, see item # 10968 on page 16 of this website, the Macdonald recipe is identical in composition with every sentence cleverly re-arranged using the same words. In a recent conversation with Uta Schumacher Voelker she confirmed that the 1st Edition – 1st issue has the sentence in the title “An Alphabetical List of the most respectable Manufacturers and Dealers in the various Articles connected with Domestic Economy”. This copy does not have it, pointing towards a 2nd issue. MacLean informs of a second edition printed by John Cundee with the Preface dated 1808. Cagle cites only one J.Robin’s edition in the Library of Congress, but we are not told if it’s a 1st or 2nd issue. Oxford has this edition and states that it seems to be very complete.

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Antiquarian category

ref number: 11246

MacGeoch. Catriona. A fascinating and dangerous tradition from the Outer Hebrides.
SULAISGIER.
Photographs by James MacGeoch. Catriona MacGeoch / with John Love & Finely MacLeod. A small shield device of Acair Books (the publisher)
FIRST EDITION. 2010. 215 x 250 mm. 2feps. 1p Photograph of Gannets. Half-Title. Title Page. Verso Contents. 1p Preface. Verso with Dedication. 4p James MacGeoch. 1p Graham MacGeoch. A letter reproduced. 1p Map of Sulaisgier. xvi - xviii James MacGeoch 1914-1970. xix - xxvi Eathar Shulaisgier in Gaelic. 1p Photoraph. (2) 4-130 b&w Photographs. [1] 132 - 136 Descriptions of Photographs. 2 feps. Back and front covers with b&w Photographs In fine condition with a CD of film enclosed. Text in English and Gaelic.
- This fine book by Catriona MacGeoch is a dedication to her father, James MacGeoch who took most of the b&w photographs and Catriona wanting to record the strong tradition of the hunters of Sulaisgier. Condensed from an article in The Scotsman newspaper online, about a filmed documentary that centres on a venture every August to a remote Atlantic outcrop called Sùlaisgeir. It is an annual ritual that was first recorded in the 16th century about the young Gannet (called Guga in Gaelic) hunters, who are licensed by Scottish Natural Heritage to kill 2,000 three-month old young Gannets who have just shed their soft white baby feathers and acquired their dark adult plumage Film crews follow the ten men from the remote community of Ness (who are known collectively as Niseachs), on Lewis, on the Outer Hebrides, as they venture for the cull approximately forty miles north by boat. After the team arrive ashore following a five-hour sea trip, they set up their camp, covering an ancient bothy with tarpaulin and building a chute and pulley system so they can move equipment up and dead birds down the soaring cliffs. A radio transmitter is put up to allow contact with home. The men live on the island for two exhausting weeks, sleeping rough in the bothy, which was first constructed by monks over a thousand years ago. Using time-honoured traditional methods, the hunters work ceaselessly and dangerously, killing and processing the 2,000 birds by catching them with a long pole and clip, before it is quickly stunned by hitting it on the back of the head with a stick, then beheaded. The cliffs are very slippery and the men bind their shoes with rough canvas to allow some grip (see image #3 below). The dead Guga are then plucked, cut open and splayed, removing the innards and singeing the skin with flames, then covering with rough salt inside and out, and finally stacked in a neat but tightly layered pile. They are then, at the end of the hunt, sent down the chute to be taken back to Ness with the hunters, whom one imagines that by this time, probably smell pretty ripe themselves. The film gives rare access to the hunters who read from the Bible twice a day, sleep top to tail in the cramped bothy and hold a bar-b-q on their last night, of roasted Guga, marinated in madras powder and whisky. The film features Dods MacPhárlain, who holds the licence for the hunt, as he embarks on his 42nd and final trip to Sùlaisgeir. He said: “I’ve smelt the Guga since I was a year old so I was destined to go. It means so much to me. That’s probably why I have been going for over forty years. A tradition which spans centuries, the hunt is the last of its kind in the UK. The flesh of the young gannet is regarded as a delicacy in Ness today though, for others, it is an acquired taste. The Guga smell very strongly once processed during the hunt and stored. Many Ness women will not allow them into the house. It was a popular meat in earlier times in Scotland. In the sixteenth century it was served at the tables of Scots kings and was a favourite with the wealthy as a ’whet’ or appetizer before main meals. This is a fascinating insight into a community still carrying forward a very old tradition. What is also compelling, is to realize that this extremely dangerous hunt of the Guga would have started as a pragmatic necessity of survival. In other articles online, one reads that the extreme smell of the preserved seabird is almost addictive. It also mirrors the famous Hákarl, the national dish of Iceland consisting of a Greenland shark or other sleeper shark which have been cured with a particular fermentation process and hung to dry for four to five months. The smell being as objectionable to the unsuspecting nose as the Hebridean Guga. Other very obnoxious smelly fare are the dried fish of India and Vietnam that show the same need for preservation as the more easily acceptable Bacalhau of Portugal and Spain. In this time of storage freezers, fast national and international transportation and distribution of fresh fish and meats, it's amazing that a love for those foods has stayed so strong. Just as Dods MacPhárlain said above, that the smell of Guga since he was one year old compelled him to carry the tradition forward and to crave the taste of that preserved young bird.

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Modern category

ref number: 11267

MACKENZIE COLIN - Very scarce.
Five Thousand Receipts.
IN ALL THE USEFUL AND DOMESTIC ARTS, CONSTITUTING A COMPLETE AND UNIVERSAL Practical Library, AND OPERATIVE CYCLOPAEDIA. - Mr Hobbes, of Malmesbury, thought the accumulation of details a hindrance of learning; and used to wish all the Books in the world were embarked in one ship, and he might be permitted to bore a hole in its bottom. He was right in one sense; for the Disquisitions and Treatises with which our Libraries are filled, are ofter merely the husks and shells of knowledge; but it would be to be wished, that before he were permitted to bore his hole, some literary analysts should select all the facts, Recipes, and Prescriptions, useful to Man, and condense them into a portable Volume. LOCKE. By COLIN MACKENZIE, AUTHOR OF ONE THOUSAND EXPERIMENTS IN MANUFACTURES AND CHEMISTRY. A NEW EDITION. LONDON: SHERWOOD, GILBERT, AND PIPER, PATERNOSTER-ROW; AND TO BE HAD OF ALL BOOKSELLERS IN TOWN AND COUNTRY. 1834. Price 10s 6d. Bound.
Thick 143 x 150mm. 1 fep. Title page. [1] (1)iv Preface. (1)6 – 798. (1)800 – 827 Index. 1p Advertisements. (1) [1] (1)4 – 22 [2] Catalogue of Modern Books. 1fep. Original full brown calf boards with gilt writing on the front. A little rubbed. Re-backed spine in modern mid-tan calf with raised bands, gilt lines and blind tooling. Black label with gilt writing. Internally quite clean. A nice copy of a very scarce book.
- Nothing is recorded nor known about MacKenzie. Oxford appears to have a first edition of 1823 and cites a third of 1824. He also states that there was reprints in America as late as 1870. Bitting has a fourth American edition of 1829 and cites a Philadelphia edition of 1866.

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Antiquarian category

ref number: 11118

Malouin. Par M. - Complete with a full set of plates.
Description et Details des Arts
DU MEUNIER, DU VERMICELIER ET DU BOULENGER; Avec une Histoire abrégée de la Boulengerie, & un Dictonnaire de ces Arts. Par M. MALOUIN. M.DCC.LXVII.
FIRST AND SOLE EDITION. 1767. Large folio. 430x295mm 1fep. Title page. [1] 2pp Table des Titres et Chapitres. (1)2-340. 10pp of Engraved plates; 2pp of the Meunier (Miller) ; 2pp of the Vermicelier (Pasta maker) ; 6pp of the Boulenger (Baker). 1fep. All pages very clean. Contemporary dark brown calf spine with blue marbled boards and calf tips. Spine with raised bands, gilt lines and red gilt label. Externally very slightly rubbed but overall in excellent condition.
- The outstanding full page engraved plates chronicle the methods, equipment and final product of the Miller, Pasta maker and Baker. The book is full of precise instructions pertaining to the three trades, particularly the Baker. It details everything from the quality and storage of the wheat berries to the methods of stone grinding, to the oven construction and equipment used for processing and baking. In an article online called 'The Pristine Loaf' by Hildegard Pickles, there is a chapter detailing the changeover to Yeast. Sour-dough had remained for centuries the only leavening agent for bread making. This was also the case in France, where it represented the sole raising agent, except for cake making purposes for which brewer's yeast was used until pressed yeast replaced it. In the 17th century a fundamental change took place that is chronicled by Malouin in this book. When the changeover to yeast occurred, there was a protest, as the Medical Faculty in Paris did not approve. A resolution taken by them on 24 March 1668 resulted in no majority gained for the use of yeast alone, and only after a further resolution was made by the French parliament on 21 March 1670 were bakers allowed to use yeast. The resolution also demanded that it must be fresh and obtained from a Parisian brewery, and that it should also be mixed with sour-dough. (A typical political decsion trying to appease 3 trades at once and ending up with a mish-mash of a raising agent). The yeast in those days was obviously different and the process was changing and evolving over time. Bakers could no longer rely on the same product and had to evolve as well. One wonders how consistent the loaves were. It must have been a frustrating time for the them individually and as a trade. The beautiful and impressive plates are sometimes found at auction and fetch on their own, silly money. In the complete state with a full compliment of plates, a very rare, fascinating and handsome book.

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Antiquarian category

ref number: 11087

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