Camphorated Spirits.
Castor Oil.
Epsom Salts.
Hartshorn.
Jalap Powder.
Magnesia Calcined.
Peppermint Water.
Rhubarb.
Sal. Volatile.
Salt of Wormwood.
Senna Leaves.
Soda Carbonate.
Spirits of Lavender.
Sweet Spirits of Nitre.
Tincture Rhubarb.
Tincture Myrrh.
{375}CHAPTER XXXII.
VARIOUS RECEIPTS.
_Eau de Cologne._
INTO 2 quarts spirits of wine, at 36, put 2 drachms essence of bergamot,
the same of essence of cedrat (a superior kind of bergamot), 2 drachms
essence of citron, 1 oz. essence of rosemary, and a ¼ drachm of the essence
of neroly (an oil produced from the flowers of the Seville orange tree);
let it stand 24 hours, then strain through brown paper, and bottle it.
_Lavender Water._
Into 1 pint of spirits of wine put 1 oz. oil of lavender, ½ a drachm
essence of ambergris, ½ a drachm essence of bergamot. Keep it three
months.--_Or_: 8 oz. spirits of wine, 1 drachm oil of lavender, 10 drops of
ambergris, and 20 drops of essence of bergamot.
_Milk of Roses._
Thirty grains of salt of tartar, pulverised, 2 oz. oil of almonds, 6 oz. of
rose water; mix the two first, then the rose water by degrees.--_Or_: 2 oz.
of sweet almonds in a paste, 40 drops oil of lavender, and 40 oz. rose
water.--_Or_: 1 oz. oil of almonds, 1 pint rose water, and 10 drops of oil
of tartar.
_Henry's Aromatic Vinegar._
Camphor, 2 drachms; oil of cloves, ½ a drachm; oil of lavender, 1 drachm;
oil of rosemary, 1 drachm; and a ½ oz. of the best white wine vinegar;
macerate for ten days, then strain it through paper.
{376}_Wash for the Skin._
An infusion of horse-radish in milk, or the fresh juice of house leek, are
both good.--_Honey water_, very thick, is good in frosty weather.--Also, a
wash made of 4 oz. potash, 4 oz. rose water, and 2 oz. lemon juice, mixed
with 2 quarts of water; pour 2 table-spoonsful in a bason of water.
_Pomade Divine._
Put ½ lb. of beef marrow into an earthen vessel, fill it with spring water,
and change that every day for ten days, drain it off, put a pint of rose
water to it, let it stand 24 hours; take the marrow out, drain and wipe it
thoroughly dry in a thin cloth, beat it to a fine powder, add 1 oz. of
benjamin, the same of storax, cypress nuts, florence, cinnamon, nutmeg, and
½ oz. of cloves: mix all these together first, then mix up with the marrow,
and put into a pewter vessel with a close-fitting lid; put this vessel into
a copper of boiling water, and boil it three hours, having boiling water to
replenish the copper, so that the pewter vessel may be covered with water
all the time. In three hours pour the mixture through fine muslin into
pots, and, when cold, cover close with paper.
_Lip Salve, very good._
Two oz. white wax, 2 oz. of unsalted lard, ½ oz. spermaceti, 1 oz. oil
sweet almonds, 2 drachms balsam of Peru, a lump of sugar, and 2 drachms of
alkali root; simmer together, then strain through muslin.
_Pomatum._
Mix ½ lb. fresh lard with 4 oz. marrow, and beat them with a shilling
bottle of essence of lemon.
_Cold Cream._
To ½ a pint of rose water add ½ a pint of oil of almonds, 1 oz. virgin wax,
and 1 oz. spermaceti; melt over a slow fire, and beat them together till
quite cold.--_Or_: melt ½ lb. hog's lard in a bason over steam; add ¾ pint
rose water, {377}and ½ a wine-glassful of oil of almonds; stir together
with care till of a proper consistency.
_For Chapped Hands._
Mix 1/3 pint double distilled rose water, ½ oz. oil of almonds and 7 grains
salt of tartar.--_Or_: yolks of 3 eggs, 3 table-spoonsful honey, 4
table-spoonsful brandy, and 4 sweet almonds, pounded.--_Or_: dissolve a
tea-spoonful of pulverised borax in a tea-cupful of boiling soft water, add
a tea-spoonful of honey, and mix well together. After washing, wipe the
hands very dry, and put the mixture on with a feather.--_Oil of Almonds_ or
spermaceti rubbed on at night are soft and healing.
_Almond Paste for the Hands._
To 1 lb. stale bread grated, ½ lb. bitter almonds (blanched and pounded), ¼
lb. honey, and 3 table-spoonsful of oil of almonds. Beat well together and
keep it in jars with bladders tied over. As you use it add more honey and
oil, if it requires moisture.
_Tooth Powder._
Bol ammoniac, gum mastic, red coral, and myrrh, of each an equal quantity
finely powdered.--_Another_: 3 oz. camphor, 1 oz. powdered cinchona bark, 1
oz. prepared charcoal, and sufficient spirits of wine to dissolve the
camphor. Mix thoroughly, and pass through a fine sieve.--The mixture of
chalk and camphor is very good for preserving as well as cleansing teeth.
_Curling Fluid._
Melt a bit of bees-wax, about the size of a filbert kernel, slowly, in 1
oz. of oil of almonds, and then add a drop or two of ottar of rose.
_To clean Carpets._
Mix ox gall and water; rub the carpet with a flannel dipped into the
mixture, then with a linen cloth. Sometimes carpets shrink after being
wetted, therefore fasten them to the floor.
{378}_To clean Silk Dresses._
The dress must be taken to pieces. Take out all grease spots, with spirits
of turpentine; rub the silk over, with a sponge dipped in an equal quantity
of honey, and soft soap, with spirits of wine, sufficient to make it nearly
liquid. When well cleaned, dip the silk in cold spring-water, hang it up to
dry; when nearly cold, smooth it on the wrong side, with a cool
iron.--_Or_: make some strong salt and water, in the proportion of a
handful of salt to a bucket of cold water, lay in the breadths of silk, do
not rub, but occasionally lift them up and down singly, for three days,
rinse the silk in cold spring-water, hang it up to dry, and when nearly
dry, smooth it out; iron it on the wrong side with a cool iron.
_To take Grease out of Silk or Stuff._
Moisten ½ lb. fuller's earth with water, dry it before the fire, then
pound, sift, and mix it with 2 oz. starch (beaten and sifted), ½ the white
of an egg, ¼ pint camphorated spirits, and of turpentine; mix well, and
bottle it. Spread it over the spot: if too dry moisten with soft water.
_To remove Grease from Satin, Silk, Muslin, Drawing-paper, and other
things._
Drop pure water upon the spot, and scrape on it caked magnesia, until it is
saturated with the powder. When dry brush it off, and the grease, in most
cases, will be removed. Some find _soda_ to answer.
_To clean Blond._
Soap it well, with curd soap, in lukewarm water, and let it lie all night;
then wash it out, rinse in cold water, made blue, fold in a cloth, and iron
it, with a cool iron.
_To Wash Silk Stockings._
Put them into lukewarm water to cover them, soap the feet well, and rub
that part which is soiled, with smelt blue; lay them smooth in the water,
strew some blue {379}between the folds, and let them lie all night; be
careful in washing to rub them well, as the blue is hard to come out: the
second lather must be of equal heat, but not quite so blue. Cut bear is
used to tinge them pink.
_To clean Floor Cloths._
Sweep, then rub the floor cloth with a damp flannel, then with milk or milk
and water, and polish with a clean dry cloth. This is better than wax.
_To clean Stone Stairs._
Boil in 2 quarts of water ½ pint of size, the same of stone blue, 2
table-spoonsful of whitening, and 2 cakes of pipe-maker's clay. Wet a
flannel with this, wash the stones with it, and when dry, rub with a clean
flannel and brush.
_To take Oil from Stone or Boards._
To a strong ley of pearl-ashes, add some unslacked lime, let it settle,
pour it off clear; lower it with water, and scour the grease spots; but it
must be done quickly.
_To get a Stopper out of a Decanter._
Drop a few drops of spirits of wine on it, and it will soon come out.
_To take Rust from Steel._
Rub well with sweet oil, and two days after, rub with unslacked lime till
the rust disappears.
_To clean Steel Stoves and Fire Irons._
Rub with a piece of flannel dipped in oil, then in emery powder; polish
with a leather and rotten stone.
_To clean Paint._
Put a very little pearl-ash or soda into the water, to soften it, then wash
the paint with a flannel and soft soap; wash the soap off, and wipe dry
with clean linen cloths.
{380}_To clean Papered Walls._
The very best method is to rub with stale bread. Cut the crust off very
thick, and wipe straight down from the top, then go to the top again, and
so on.
_To clean Tin Covers._
They should be wiped dry after being used, to prevent their becoming rusty.
Mix a little fine whitening with sweet oil, and rub well, wipe this off
clean, then polish with a leather and dry whitening.
_To clean Copper Utensils._
If the kitchen be damp, or very hot, the coppers will turn black. Rub brick
dust over, then a flannel dipped in oil; polish with leather and rotten
stone.
_Marking Ink._
Mix 5 scruples of silver caustic, 2 drachms of gum arabic, 1 scruple of sap
gum, in 1 oz. distilled water, in a glass bottle. The _wash_ to use
previously; ½ oz. of soda subcarbonate in 2 oz. distilled water.
_Ink._
Infuse in a gallon of rain or soft water, ¾ lb. of blue galls, bruised;
stir every day, for three weeks. Add 4 oz. green copperas, 4 oz. logwood
chips, 6 oz. gum arabic, and a wine-glassful of brandy.--_Or_: put 1½ oz.
nut galls pounded, 1 oz. gum arabic, 1 oz. copperas into 1½ pint of rain
water: shake every day for a fortnight, and it is ready.
_Blacking for Shoes._
Boil 6 oz. ivory black, 1 oz. bees-wax, and 1 oz. mutton suet, in 3 pints
of water till melted and mixed.--_Or_: 1 quart vinegar, 6 oz. treacle, 2
oz. ivory black, and the yolks of 2 eggs, well beaten. Boil together till
well mixed, keep it covered close.--_Or_: mix into a pint of small beer, 4
oz. ivory black, 3 oz. coarse sugar and a table-spoonful sweet oil.
{381}_Pot Pourri._
Mix together one handful of orange flowers, of sweet marjoram, lemon thyme,
lavender flowers, clove pinks, rosemary, of myrtle flowers, 2 of stock
flowers, 2 of damask roses, ½ a handful of mint, and the rinds of 2 lemons,
dried and pounded; lay some bay salt at the bottom of your jar, then a
layer of the mixture, till the jar is full.
_To Thicken the Hair._
Simmer ½ lb. of the best lard in a tea-cupful of olive oil half an hour,
scumming all the time: add 9 drops of any scent. Rub it in three times a
week.
_To Destroy Bugs._
Corrosive sublimate, in spirits of wine, poured into crevices, or put on
with a feather; it should be repeated as often as necessary. A deadly
poison.
_Paste._
Mix a very small portion of white lead in paste which is to be used about
books, drawings, &c., &c. This will keep away the worm which is so
destructive. _Poison._
{382}CHAPTER XXXIII.
COOKERY FOR THE POOR.
I HAVE selected such receipts as appear to be the most profitable to adopt;
and the insertion of these will accomplish nearly all that I can hope to
effect under the above head, for we all know that a supply of food alone
can avert the misery of hunger, and that if there were a thousand different
_systems_ for feeding the poor by the means of voluntary aid, the success
of each system must depend on the practical efforts made in its
application.
Some persons object to making soups, &c., for the poor, on the ground that
poor people are not so well satisfied with this mode of relief as they
would be if the materials were given them to dispose of in their own way.
This objection is just in some cases, but not so in all; because, as
respects domestic management, there are two distinct classes among the
poor, the one having learned arts of economy while faring well, and the
other being ignorant of those arts from never having had enough means to
encourage them to make such things their study.
It is true that the old-fashioned English cottagers, that class so fast
falling into decay, are by no means wanting in the knowledge of
housekeeping and of cooking in an economical manner. Not only does their
labour in the fields produce fertility, bring the richest harvests, and
cause those appearances on the face of the country which make it admired as
one of the most beautiful in the world; but the habitations of the
labourers themselves, their neat cottages, and their gardens so abounding
at once with the useful and the elegant; these have always been regarded as
one complete feature, and that not the least important, in the landscape of
England. And, if we look at the interior of these dwellings, we there find
every thing corresponding with what we have remarked without. Where the
father, after having done a hard day's work for his master, will continue,
in the evening, to toil upon his own small {383}plot of ground for a couple
of hours, and where the children are bred up to respect the edges of the
borders, the twigs of the shrubs, and the stems of the flowers, and to be
industrious and even delighted in such things, it is natural that the
mother should take the same pains with all that belongs to the inside of
the dwelling. And, accordingly, those who have occasionally visited the
poor of the rural districts of England, must have observed, that if they
are often deficient in the means of living well, they are, as often,
patterns of cleanliness, and as anxious to make a respectable appearance
with their scanty furniture, to polish their half dozen pewter platters, to
scrub their plain table or dresser, to keep clean and to set in order their
few cups and saucers of china-ware, as their betters are to make a display
of the greatest luxuries of life. These excellent habits of the people are
so fixed, that we see a portion of them still clinging to those labourers,
perhaps the most of all to be commiserated, who are employed in the
factories of the north of England.
But the condition of the other class is very different. Some of these have
never, from their earliest infancy, been accustomed to any of those scenes
in which, though there be difficulties, there are circumstances to excite
perseverance, and to reward painstaking. These are born in absolute want;
their experience under the roof of their parents has been but a course of
destitution; and they go forth into the world rather as fugitives from
misery than as seekers to be more prosperous. If they obtain employment,
their labour is perhaps repaid by wages barely sufficient to keep them
alive; destitute of the means of practising anything like household
management, never having known what it is to have a home, worthy to be so
called, for a single day, it is scarcely possible for them to obtain that
knowledge, simple as it is, which is required to contrive the various modes
of making much out of a little. Besides, if the poor people existing in
this condition were ever so inclined to do well, there are the strongest
inducements held out to them to mismanage their small stock of means; they
are continually standing in need of some temporary sustenance; and, who can
wonder if thus bereft of all power to _provide_ or to _economise_, they
yield to destruction, and suffer themselves to be allured by the {384}glare
of the gin-palace, or the revelry of the pot-house! It is one of the signs
of misery with such persons, that they are little acquainted with the art
of cookery. Here and there may be found a poor woman who has become skilful
by serving in the kitchens of other persons: but this is only an exception,
and too rare to be of account.
In almost every family there are, occasionally, things which may be spared
from its consumption, to be converted, by an experienced cook, into
palatable and nourishing food for poor people, but which, if given to them
in the shape of fragments, they would be totally ignorant how to make use
of. Such, for instance, as bones with very little meat on them, trimmings
of meat, of poultry, &c., some cooked, some uncooked, crusts of bread, and
pieces of dripping; yet these, with a little pepper, salt, and flour to
thicken, may, by careful cooking and scumming, be made to produce an
excellent meal for a family of children.--Few servants are unwilling to
take the trouble of helping their poor fellow creatures, and, if the head
of every family would give as much as she can spare to the poor who live
immediately in her own neighbourhood, more general good would be done than
ladies can reasonably hope to do by subscribing their money to "societies,"
which, though they may have been established by the best-intentioned
persons, and for the kindest of purposes, can never be so beneficial in
their effects as that charity which one individual bestows on another. The
relief which is doled out by a "Society" is accompanied by very imperfect,
if any, inquiries into the particular circumstances of the persons
relieved; by no expressions of sympathy, by no encouraging promises for the
future, to cheer the heart of the anxious mother as she bends her way
homeward with her kettle of soup: the soup which has been obtained by
presenting a ticket is apportioned to the little hungry creatures, without
their being reminded who it is that has so kindly provided for them, and
after it is eaten there is no more thought about the source whence it came
than about the hunger which it has removed. The private mode of charity is
superior to the public in every way. There are great advantages arising
from the former which the latter can never procure. Not only must the
attentions of a known individual be the most {385}gratefully appreciated by
a poor man and woman, but the child which has often gone to bed satisfied
and happy, after a supper provided by some good neighbour, cannot be
expected to grow up without some of those feelings of personal respect and
attachment for its benefactor, which, while they prevent the contrast of
riches with poverty from becoming odious, are the strongest assurances of
union between him who claims a property in the soil and him whose labour
makes that property of value. Self-interest and humanity are not the least
at variance in this matter; the same course of policy is dictated to both.
It may seem glorious to be advertised throughout Europe, and to be read of
in newspapers, as a large subscriber to a public Institution; but the
benefits which are confined to a single parish are the more lasting from
being local, and the fame of the distributor, though bounded in distance,
is all the more deserved, the longer kept alive and cherished, and,
consequently, the better worth endeavouring to obtain.
The soup I would recommend for poor people, should be made of the shin, or
any coarse parts of beef, shanks and scrags of mutton, also trimmings of
any fresh meat or poultry. 1 pound of meat to every pint of soup (that is,
every three ½ pints of water), and then all the meat should not be boiled
to rags, but some be left to eat. There should be a sufficient quantity of
turnips, carrots, onions and herbs; also pepper and salt; and dumplings, of
either white or brown flour, would be a good addition. A quart of soup,
made in this way, with about ½ lb. of meat, and a dumpling for each person,
would be a good dinner for a poor man, his wife and children; and such a
one as a lady who has a kitchen at her command, may often regale them with.
Less meat will do where there is pot-liquor. The liquor of all boiled meat
should be saved, in a clean pan, and made the next day into soup. That of a
leg of mutton will require but little meat in addition, to make good soup.
The liquor of any fresh meat, of boiled pork, if the latter be not very
salt, will make good peas soup, without any meat.--Soak a quart of peas all
night, in soft water, or pot-liquor, and, if the former, some bones or
pieces of meat; a small piece of pork would be very good. Put in 2 onions,
cut up, a head of celery, a {386}bunch of sweet herbs, and what salt and
pepper you think it requires. Let it boil, and then simmer gently _by the
side_ full three hours, or longer if the peas be not done; stir the peas up
from the bottom now and then. When you have neither meat nor pot-liquor,
mix 2 or 3 oz. of dripping with an equal quantity of oatmeal, and stir it,
by degrees, into the soup, or boil in it some dumplings of flour and suet.
In houses where a brick oven is heated once a week or oftener, for bread,
it would give little additional trouble to bake a dish of some sort or
other for a poor family. Soup may be made in this way: first put the meat
on the fire in just enough water to cover it; when it boils, take off the
scum, pour off the water, put the meat into an earthen pan, with 3 carrots
cut up, a turnip, 2 onions, pepper and salt, and stale dry crusts of bread;
pour over boiling water, in the proportion of a gallon to 2 lbs. meat, and
let it bake three hours. Shanks of mutton, cowheels, ox and sheep's head,
may be cooked in this way, but the two latter must be parboiled, to cleanse
them; and will require four or five hours' baking. The soup made of ox head
is not so nourishing as that of shin of beef. If there be room in the oven,
a plain pudding may be baked as follows. Pour boiling skim milk over stale
pieces of bread, and cover with a plate or dish. When it has soaked up the
milk, beat the bread, dust in a little flour, add sugar, an egg or two, or
shred suet, or pieces of dripping, and more milk if required; butter a
brown pan, pour in the pudding, and bake it three-quarters of an
hour.--_Or_: a batter pudding, made with two eggs, a quart of milk; or if
eggs be scarce, leave them out, and use dripping; rub it into the flour,
with a little salt, mix this by degrees with some milk into a batter and
bake it. A batter pudding of this kind, rather thick, is very good with
pieces of meat baked in it; in the proportion of 1 lb. solid meat, to a
batter made with 1 quart of milk. Pickled pork, not very salt, makes a very
good pudding. A plain rice pudding, without egg or butter, made with skim
milk, and suet or dripping, is excellent food for children. But rice costs
something, and my object is to point out to young housekeepers how they can
best assist the poor without injury to their own purses; and, therefore, I
do not {387}urge the use of barley, rice, sugar, currants, &c. &c. They do
not, of themselves, produce much nourishment; sufficient, perhaps, for
children, and for persons who do not labour, but for hard working people,
the object is to provide as much animal food as possible; therefore, when
money is laid out, it ought to be for meat.
Puddings with suet approach very nearly to meat. A thick crust, with a
slice of bacon or pork in it, and boiled, makes a good pudding.
_Hasty pudding_, made with skim milk, in the proportion of 1 quart to 3
table-spoonsful of flour, would be a good supper for children, and the cost
not worth consideration, to any lady who has a dairy.
_Buttermilk_ puddings, too, are cheap and easily made.
_Milk_ is of great value to the poor.
Where there is a garden well stocked with vegetables, a meal for poor
people may often be prepared, at little expense, by cooking cabbages,
lettuces, turnips or carrots, &c. &c. in the water which has been saved
from boiling meat, or thin broth. The vegetables, stewed slowly till
tender, with or without a small piece of meat, and the gravy seasoned and
thickened, will be much more nourishing, as well as palatable, than plain
boiled.
_To dress Cabbages, Lettuces, Brocoli and Cauliflower._
Put ½ lb. bacon or pork, in slices, at the bottom of a stew-pan, upon them
a large cabbage, or two small ones, in quarters; a small bunch of herbs,
some pepper and salt, the same quantity of bacon or pork on the top, and a
quart of water or pot liquor; let it simmer till the cabbage is quite
tender.
_Another_: wash a large cabbage or lettuce, open the leaves, and put
between them little pieces of bacon or pork, and any fragments of fresh
meat cut up; tie up the cabbage securely, and stew it till tender in a very
little broth or water, with a little butter rolled in flour, and some
seasonings. A little meat will go a great way in making this a palatable
dish. Turnips, carrots, and potatoes, either raw, or such as have been
cooked the day before, may be {388}just warmed up, or stewed till tender in
a little weak broth, thickened with flour, and seasoned with salt and
pepper, and then, poured with the gravy on slices of bread in a tureen,
they will be good food for children.
In "COBBETT'S _Cottage Economy_" there will be found a variety of receipts
for cooking Indian corn meal.
THE END.
{389}INDEX.
PAGE
Allice, to broil, 128
Anchovy toasts, 185
Artichokes, to boil, 221
Jerusalem, ib.
bottoms, 222
Asparagus, to boil, 215
Bacon, to salt and cure, 25, 26
to boil, 65
to broil or fry, 90
Baking, directions for, 81
Beans, Windsor, 217
French, 218
Beef, to joint, 45
to carve, 49
to salt, 29
to smoke, 30
round of, to boil, 61
edge-bone of, to do., ib.
brisket of, to do., ib.
sirloin of, to roast, 69
rump of, to do., 70
ribs of, to do., ib.
steaks, to broil, 83
with potatoes, 84
to fry, 88
to stew, ragout, or braise, 136
à la mode, 137
to collar, 138
royale, ib.
to fricandeau, ib.
bouilli, 140
steaks, to stew, 141
rolled, 142
olives, ib.
marrow bones, 143
heart, ib.
hunter's, ib.
Hamburgh, 144
hung, 144
à la Flamande, ib.
to press, ib.
to hash or mince, ib.
cecils, 145
collops, ib.
en Miroton, 146
bubble and squeak, ib.
to pot, ib.
Beer, to brew, 334
ginger, 346
spruce, ib.
Beet root, to boil, 219
Birds, small, to roast, 79
Biscuits, to make, 276
Indian corn, 277
Dr. Oliver's, ib.
lemon, ib.
Blanch, directions to, 134
Boiling, general directions for, 59
Boudins, to make, 171
Braise, directions to, 135
Brawn, mock, 175
pickle for, 30
Bread border, a, 181
to make, 268
French, 270
rice, ib.
Brill, to boil, 116
Brocoli, to boil, 216
to fry, ib.
Broiling, general directions for, 83
Broth, Scotch barley, 108
mutton, 109
veal, ib.
chicken, ib.
Butter, to make, 350
without a churn, 351
from clouted cream, 352
to pot, ib.
to clarify, 87
to brown, 193
to melt, 192
parsley and, ib.
Cabbage, to boil, 214
red, to stew, ib.
to curry, ib.
à la Bourgeoise, ib.
lettuce, with forcemeat, 222
Cakes, to make, 270
common currant, 272, 273
rich plum, 272
very good, ib.
without butter, 273
rich seed, ib.
a rice, 274
harvest, ib.
temperance, ib.
sponge, ib.
Marlborough, ib.
gingerbread, ib.
parkin, 276
volatile, ib.
hunting, ib.
rough, ib.
rock, ib.
rusks, 277
maccaroons, 278
ratafia, ib.
jumbles, ib.
small plum, ib.
carraway, ib.
Shrewsbury, 279
shortbread, ib.
Derby short, ib.
cinnamon, ib.
rout, ib.
Queen, 280
buns, ib.
Sally Lunn's tea, 281
breakfast, ib.
Yorkshire, ib.
Roehampton rolls, 282
muffins, ib.
crumpets, ib.
Scotch slim, 283
Calf's head, to boil, 63
heart and pluck, 152
to dress, 154
to fricassee, 155
brains, ib.
mock turtle, 156
tails, to dress, 153
Catsup, mushroom, 329
walnut, 330
oyster, ib.
tomata, 331
lobster, ib.
Cardoons, to boil, 223
Carp, to stew, 125
Carrots, to boil, 219
Carving, directions for, 47
Cauliflower, to boil, 216
with parmesan, ib.
to stew, ib.
to fry, ib.
Caviare, mock, 185
Celery, to stew, 220
Cellar, observations relating to the, 332
Cheese, to make, 353
to toast, 187
Chicken, to broil, 85
to braise, 169
to fricassee, 170
curry of, 176
Chutney, beef or ham, 178
fish, ib.
Cider, to make, 336
cup, 346
Cocks, black, to roast, 78
Cod, to boil, 116
to fry, 117
head and shoulders, ib.
to bake, 118
sounds, ib.
cabeached, ib.
Colcannon, 212
Cow-heel, to boil, 66
Crab, to boil, 128
to eat hot, 129
to pot, ib.
Cray Fish, to boil, 128
to pot, 130
in jelly, ib.
Cream, clouted, to make, 352
Crumbs, to fry, 91
Cucumbers, to stew, 220
to dress, 226
Curry, directions for making, 176
kebobbed, 177
of fish, 178
balls, 190
powder, 207
vegetables to, 214
Confectionary, to make, 283
custards, ib.
rich, to bake or boil, 284
lemon, ib.
orange, 285
Spanish, ib.
with apples, ib.
with rice, 286
trifle, a, ib.
gooseberry or apple, ib.
tipsy cake, ib.
crême patisserie, 287
cream, chocolate, ib.
a plain, ib.
Italian, 288
lemon, ib.
orange, ib.
" frothed, 289
alamode, ib.
velvet, ib.
vanilla, ib.
burnt, ib.
snow, ib.
currant and raspberry, ib.
strawberry, ib.
clouted, 291
ice, ib.
Paris curd, ib.
blancmange, 292
rice, ib.
with preserves, ib.
jaunemange, ib.
flummery, 293
Dutch, ib.
rice cups, ib.
syllabub, ib.
solid, ib.
whipt, ib.
jelly, calf's feet, ib.
punch, 295
savoury, ib.
orange and lemon, 295
arrow-root, 296
hartshorn, ib.
apple, ib.
isinglass, ib.
strawberry, 297
gâteau de pomme, ib.
bird's-nest, a, ib.
sponge, lemon and orange, ib.
souffle, a good, 298
rice, ib.
orange, ib.
lemon, ib.
omelet, 299
sweet, ib.
of apples, ib.
fool, gooseberry and apple, 300
orange, ib.
oranges, stewed, ib.
apples, red, in jelly, ib.
pears, to stew, ib.
apples, to bake, 301
cheesecakes, ib.
lemon, ib.
curd, 302
orange, ib.
apple, ib.
rice, ib.
Lent potatoes, ib.
plums, French, stewed, 303
Dairy, the, observations upon, 348
Devils, 185
Dory, John, to boil, 116
Duck, to truss and carve, 57
to boil, 65
to roast, 77
wild, to do., ib.
salmi, 175
to bake, 81
to dress with peas, 173
to ragout, 174
to hash, ib.
curry of, 177
Dumplings, apple, 249
yeast, 265
hard, ib.
Eels, to stew, 126
to fry, ib.
to collar, 127
to spitchcock, ib.
Eggs, to fry, 89, 182
to poach, 182
to butter, 183
to fricassee, ib.
to ragout, ib.
Swiss, ib.
Scotch, ib.
à la tripe, ib.
à la maître d'hotel, 184
with asparagus, ib.
with mushrooms, 185
balls, 190
Endive, to stew, 222
Essence of ginger, 328
allspice, nutmeg, cloves, mace, cinnamon, ib.
savoury spice, ib.
cayenne, ib.
orange and lemon peel, ib.
Fawn, to roast, 72
to bake, 82
Fish, seasons for, 31
directions for cooking, 114
soups, 111
to pull, 131
cake, 130
pies, 237
patties, 240
flounders, to fry, 123
Flour, to brown, 192
Forcemeat, balls of, 189
fish, 190
Fondu, 184
Fowl, to truss and carve, 55, 56
to boil, 64
to roast, 76
guinea, to do., 77
pea, to do., ib.
to broil, 86
to force, 169
à la chingara, 170
to pull, 171
wild, to ragout, 174
Fritters, to make, 267
curd, ib.
apple, 267
Frying, general directions for, 87
Furniture, to clean, 21
Game, seasons for, 31
to truss and carve, 55
Glaze, directions to, 135
Godiveau, to make, 188
Goose, to truss and carve, 55
to roast, 76
green, to do., 77
to bake, 81
to braise, 171
Gratin, to make, 188
Gravy, directions for making, 191
ham extract for, 193
to draw plain, ib.
beef, 194
savoury, ib.
without meat, 195
to keep a week, 196
jelly, for cold meat, ib.
savoury, for venison, ib.
mutton, for venison or hare, ib.
orange, for game and wildfowl, 197
Grouse, to roast, 78
Gudgeon, to boil, 127
to bake, ib.
to fry, ib.
Haddock, to boil, 122
to stew, ib.
to bake, 123
to fry, ib.
to broil, ib.
Haggis, Scotch, 176
Ham, to cure, 26
mutton, to do., 28
to carve, 52
to boil, 65
to bake, 82
to broil or fry, 90
Haricots blanc, 224
Hare, to roast, 80
to bake, 82
mock, 147
to jug, 166
to stew, 167
to hash, 167
to pot, 168
to braise, 171
en daube, ib.
Heart, bullock's, to roast, 71
Heart, calf's, to roast, ib.
sheep's, to roast, ib.
calf's and sheep's, to dress, 152
Herrings, to fry, 123
to boil, 124
to bake, ib.
to pickle, ib.
to broil, ib.
Indian corn pudding, 251
mush, 256
hommony, ib.
polenta, 257
biscuits, 277
Irish stew, 140
Jointing, observations and directions relating
to, 44, 45, 46
Kale, to boil, 215
Kidney, to broil, 84
to dress, 160
Kitchen, directions for arranging of the, 35
Knives, to clean, 22
Lamb, to carve, 49
to boil, 62
to roast, 74
chops, to broil, 84
to fry, 88
to dress, 160
leg of, with vegetables, 162
breast of, to stew, ib.
cutlets and steaks, 163
shoulder of, stuffed, ib.
head, ib.
fricassee, ib.
sweetbreads, 164
curry of, 177
Lard, directions to, 134
Larks, to roast, 79
Laver, to dress, 224
Lentils, to boil, 223
Lettuce, to stew, 222
Liver, to fry, 90
Lobster, to boil, 128
to eat hot, 129
to pot, ib.
Maccaroni, to dress, 186
paste, to make, 231
pie, 233
Mackerel, to boil, 124
to broil, 123
to bake, 124
to pickle, ib.
Maids, to boil, 122
Marrow, vegetable, to boil, 222
to stuff, ib.
Meat, the season for, 30
to preserve, 23
to salt, 24
Mutton, to joint, 45
to carve, 48
to salt and smoke, 28
leg of, to boil, 61
neck of, to do., 62
leg of, to roast, 70
loin of, to do., ib.
haunch of, to do., ib.
to dress as venison, 71
saddle of, 70
shoulder of, ib.
chops, to broil, 84
to fry, 88
to haricot, 157
leg of, with carrots, 158
loin of, to roll or stew, ib.
shoulder of, 159
breast of, to grill, ib.
neck of, to stew, ib.
kidneys, to dress, 160
chops and collops, ib.
cutlets à la maintenon, 161
to hash, ib.
hunters' pie, ib.
Morels, to stew, 220
Mushrooms, to stew, ib.
Omelets, 181
Onions, to dress, 220
Ortolan, to roast, 78
Ox cheek, to bake, 82
to stew, 139
palates, ib.
to pickle, ib.
tails, to stew, 140
Oysters, to stew, 132
to keep, 133
Pain Perdu, to make, 267
Pancakes, to make, 266
whole rice, ib.
ground rice, ib.
Parsley, to fry, 91
Partridge, to truss and carve, 58
to roast, 77
to broil, 86
to stew, 172
Parsnips, to boil, 219
Pastry, general directions for making, 227
glazing for, 228
iceing for, ib.
Paste, plain, for meat pies, 227
richer, ib.
elegant, ib.
a flaky, 229
puff, ib.
crisp, ib.
good light, ib.
short, ib.
for preserved fruits, 230
raised, for meat pies, ib.
rice, ib.
maccaroni, ib.
for patties, 239
for puddings, 246
Patties, to make, 239
chicken, turkey and ham, veal, 240
rabbit and hare, ib.
beef, ib.
oyster, ib.
lobster and shrimp, 241
Peas, to boil, 217
Perch, to fry, 123
to stew, 124
Pheasant, to truss and carve, 58
to roast, 77
Pickles, observations on the making of, 318
Pickle, walnuts to, 319
gherkins, 320
onions, ib.
cucumbers and onions, 321
cabbage, red, ib.
mangoes, melon, ib.
beet root, ib.
mushrooms, 322
India, ib.
lemons, 323
cauliflower and brocoli, ib.
Pie, meat, 231
venison, ib.
beefsteak, 232
pork, ib.
sausage, ib.
mutton, 233
lamb, ib.
veal, ib.
maccaroni, ib.
calf's head, 234
sweetbread, ib.
pigeon, rook, or moor-fowl, ib.
hare, 235
chicken, ib.
rabbit, ib.
goose, ib.
giblet, 236
partridge or perigord, ib.
pheasant, ib.
a sea, 237
parsley, ib.
herb, ib.
fish, ib.
lobster, 238
herring, eel, mackerel, ib.
shrimp or prawn, 239
salt fish, ib.
rhubarb, 241
gooseberry, or green currant, 241
green apricot, ib.
apple, ib.
codling, ib.
cranberry, ib.
of preserved fruits, ib.
small puffs, ib.
Spanish puffs, 243
apple, ib.
orange, ib.
lemon, ib.
mince, ib.
without meat, 244
a bride's, ib.
Pig, sucking, to roast, 71
to bake, 81
harslet, to fry, 90
to roast, ib.
to collar, 165
head, to roast, ib.
feet and ears, soused, 166
to fricassee, ib.
Pigeons, to roast, 78
to broil, 85
to braise, 169
Pike or jack, to boil, 125
to bake, ib.
Pillau, a, 179
Pipers, to dress, 128
Plate, to clean, 21
Plaice, to fry, 123
Plovers, to roast, 78
Potatoes, to boil, 211
to fry, broil, or stew, 212
to mash, ib.
to roast, ib.
pie, 213
balls, ib.
ragout, ib.
à la maître d'hotel, ib.
a border of, 181
Pork, to joint, 46
to boil, 63
petit-toes, to cook, 64
to salt, 28
to roast, 74
griskin, to ditto, 75
to bake, 81
chops, to broil, 85
bladebone of, ib.
chops, to fry, 88
with onions, 165
to roll, ib.
corned, with peas, 166
Porter, cup, 345
Poor, the, cooking for, 382
Poultry, seasons for, 31
to truss and carve, 54, 55, 56, 57
to boil, 64
to roast, 75
to broil, 85
to dress, 169
Powder, curry, 207
savoury, ib.
horse-radish, 209
pea, ib.
mushroom, ib.
anchovy, ib.
Prawns, to pot, 130
to butter, ib.
in jelly, ib.
Preserves, to make, 303
sugar, to clarify, 304
jelly, currant, ib.
apple, 307
quince, 308
jam, currant, 305
raspberry, ib.
strawberry, ib.
gooseberry, ib.
green, ib.
damson, ib.
rhubarb, ib.
butter, black, 306
fruit, for puddings, ib.
for winter use, ib.
to bottle, ib.
damsons for tarts, 307
marmalade, apple, ib.
orange, 312
quince, 308
cheese, damson, 309
apricot, ib.
orange, ib.
pine apple, ib.
cucumber, 310
strawberries, ib.
raspberries, ib.
strawberries in wine, 311
gooseberries, whole, ib.
morella cherries, ib.
in brandy, 316
cherries en chemise, 311
in syrup, ib.
to dry, 312
apricots to dry, ib.
to preserve, 314
orange chips, 312
to preserve, 313
plums, to preserve, 314
in brandy, 316
greengages, 314
pears, 315
fruit, to candy, 316
grapes, in brandy, 317
barberries, ib.
Puddings, general directions for making, 245
paste, for meat, 246
beefsteak, 247
suet, ib.
meat in batter, ib.
kidney, 248
fish, ib.
black, ib.
hog's, ib.
apples, currants, gooseberries, cherries,
damsons, rhubarb and plums, 249
apple, baked, 262
green apricot, 249
roll, ib.
plum, ib.
a Christmas, 250
marrow, ib.
French plum, 251
maigre plum, ib.
bread, ib.
and butter, 252
custard, ib.
little, 253
an excellent, ib.
oatmeal, ib.
batter, ib.
Yorkshire, ib.
potatoe, 254
carrot, ib.
hasty, ib.
buttermilk, ib.
save-all, 255
camp, ib.
pretty, ib.
nursery, ib.
arrow root, ib.
ground rice, 256
semolina, ib.
whole rice, 257
snow balls, 258
Buxton, ib.
vermicelli, 259
sago, ib.
tapioca, ib.
pearl barley, ib.
millet, ib.
maccaroni, ib.
one always liked, 260
cheese, ib.
ratafia, ib.
Staffordshire, ib.
baked almond, ib.
wafer, 261
orange, ib.
lemon, ib.
cabinet, ib.
gooseberry, baked, 262
quince, ib.
Swiss apple, 263
peach, apricot and nectarine, ib.
a Charlotte, ib.
bakewell, 264
citron, ib.
maccaroon, ib.
new college, 265
paradise, ib.
Punch, excellent, 344
milk, ib.
Norfolk, ib.
Roman, ib.
Regent's, ib.
Quails, to roast, 78
Rabbit, to truss and carve, 53
to boil, 65
to roast, 81
to bake, 82
to broil, 84
to fry, 89
with fine herbs, 167
to fricassee, 168
to pot, ib.
to braise, 169
curry of, 176
Welch, 187
Rails, to roast, 78
to ragout, 174
Ramakins, 184
Recipes, medicinal, 365
Recipe, for the croup, ib.
for weakness of stomach, 366
camphor julep, ib.
for bilious complaints, ib.
a mild aperient, 367
gout cordial, ib.
Hallett's, ib.
for nervous affections, ib.
mustard whey, ib.
almond emulsion, 370
for hoarseness, ib.
plaster for a cough, ib.
bark gargle, ib.
gargle for a sore throat, ib.
for chilblains, 371
burns, ib.
cuts or wounds, ib.
a sprain, ib.
vegetable ointment, ib.
elder, 372
opodeldoc, ib.
carrot poultice, ib.
for weak eyes, ib.
toothache, 373
peppermint water, ib.
soda water, ib.
medicinal imperial, 374
lime water, ib.
seidlitz powders, ib.
medicines to keep in the house, ib.
Receipts, various, 375
eau de Cologne, ib.
lavender water, ib.
milk of roses, ib.
aromatic vinegar, ib.
wash for the skin, 376
pomade divine, ib.
lip salve, ib.
pomatum, ib.
cold cream, ib.
for chapped hands, 377
almond paste, ib.
tooth powder, ib.
curling fluid, ib.
to clean carpets, ib.
silk dresses, 378
to take grease out of silk or stuff, 378
to clean blond, ib.
silk stockings, ib.
floor cloths, 379
stone stairs, ib.
to take oil from stone or boards, ib.
to take rust from steel, ib.
to clean stoves and fire irons, ib.
to clean paint, ib.
to clean papered walls, 380
to clean tin covers, ib.
to clean copper utensils, ib.
marking ink, ib.
ink, to make, ib.
blacking for shoes, ib.
pot pourri, 381
to thicken hair, ib.
to destroy bugs, ib.
paste, to make, ib.
Rice, to boil for curry, 178
border, 181
white pot, 267
rissoles, 180
Roasting, general directions for, 67
roux, white, 192
brown, ib.
Salads, directions for making, 224
lobster, 226
Italian, ib.
Salmon, to boil, 119
to grill, ib.
to bake, 120
to pickle, ib.
to dry, 121
to collar, ib.
to pot, ib.
Salmagundi, a, 131
Salsify, 221
Samphire, to boil, 224
Sandwiches, 185
Sardinias, to broil, 124
Sauces, directions for making, 191
list of, ib.
sauce blanche, 192
maître d'hotel, 193
white gravy, 194
for game and wild fowl, 197
for goose, duck and pork, ib.
Robert, for broils, ib.
for turkey or fowl, 198
liver, ib.
egg, for poultry and fish, ib.
mushroom, ib.
celery, ib.
rimolade, 199
tomata, ib.
apple, ib.
gooseberry, ib.
cucumber, 200
onion, ib.
eschalot, ib.
partout, ib.
chetna, 201
carrier, ib.
horse-radish, ib.
mint, ib.
for cold meat, ib.
coratch, 202
miser's, ib.
poor man's, ib.
for roast beef, ib.
lemon, ib.
caper, ib.
bread, 203
rice, ib.
sweet, ib.
sharp, ib.
store, for ragouts, ib.
for tench, 204
good store, for fish and stews, ib.
plain fish, ib.
excellent fish, ib.
oyster, 205
anchovy, ib.
shrimp, ib.
cockle, ib.
roe, ib.
Dutch fish, ib.
for devils, 206
Sausages, to fry, 89
to make, 180
Scorzonera and skirrets, 221
Seasonings, directions for preparing, 206
Shad, to broil, 128
Shrimps, to pot, 130
in jelly, ib.
Sippets, to fry, 91
Sick, the, cooking for, 354
chops, to stew, ib.
broth, a nourishing, ib.
calf's feet broth, 355
eel broth, ib.
beef tea, ib.
beef jelly, ib.
shank jelly, 356
for a weak stomach, ib.
bread jelly, ib.
jelly for a sick person, 357
panada, ib.
Gloucester jelly, ib.
port wine jelly, ib.
arrow root jelly, 358
tapioca jelly, ib.
sago, to boil, ib.
gruel, ib.
barley cream, 359
water gruel, ib.
caudle, ib.
rice milk, ib.
mutton custard, ib.
asses milk, 360
onion porridge, ib.
milk porridge, ib.
white wine whey, ib.
rennet whey, 361
vinegar or lemon whey, ib.
mustard, ib.
treacle posset, ib.
orgeat, ib.
lemonade, ib.
barley water, 362
capillaire, ib.
linseed tea, ib.
lemon and orange water, ib.
apple water, ib.
toast and water, 363
drink for sick persons, ib.
saline draughts, ib.
coffee, ib.
chocolate, 364
tea, ib.
barley sugar, 364
Everton toffy, ib.
Skate, to boil, 122
to fry, ib.
Smelts, to fry, 127
to bake, ib.
to boil, ib.
Snipe, to roast, 78
to ragout, 174
Sole, to boil, 116
to fry, 123
Soup, general directions for making, 92
stock, plain, 95
bouilli, ib.
good clear gravy, 96
vermicelli, ib.
maccaroni, ib.
carrot, ib.
turnip, ib.
asparagus, ib.
celery, ib.
julienne, 97
clear, ib.
clear herb, ib.
brown, ib.
plain white, 98
another white, ib.
another, with herbs, ib.
lorraine, 99
onion, ib.
onion maîgre, ib.
green pea, ib.
another, 100
artichoke, ib.
good maîgre, ib.
another maîgre, 111
yellow pea, 101
carrot, plain, ib.
mock turtle, 102
hare, 103, 104
rabbit, 104
game and venison, ib.
knuckle of veal, 105
mulligatawny, ib.
ox-tail, 106
grouse, 107
partridge, ib.
pheasant, ib.
poacher's, 107
hotch potch, 108
pepper pot, ib.
cock-a-leekie, 109
milk, ib.
ox-head, 110
giblet, ib.
stock for fish, 111
lobster, 112
oyster, 113
maîgre, ib.
cray fish, ib.
eel, ib.
Spinach, to boil, 214
au gras, 215
Sprats, to fry, 127
to bake, ib.
to boil, ib.
Stuffing, to make, 187
seasonings for, 188
for veal, 189
poultry, ib.
fish, ib.
goose, ib.
duck, ib.
hare, ib.
pike, 190
Sturgeon, to dress, 121
Suet, to clarify, 88
Sweetbreads, to broil, 84
to fry, 90
to dress, 153, 164
Tankard, a cool, 345
Teal, to roast, 78
Tench, to fry, 123
to stew, 124
Thornback, to boil, 122
Tongue, to pickle, 28
to boil, 66
to stew, 140
Tripe, to boil, 66
to fry, 91
to fricassee, 175
in the Scotch fashion, 176
Trout, to boil, 122
to fry, ib.
to stew, 127
Turbot, to boil, 115
Turkey, to truss and carve, 54
to boil, 65
to roast, 75
to braise, 168
to pull, 171
Turnips, to boil, 218
tops, ib.
Veal, to joint, 46
to boil, 63
fillet of, to roast, 73
shoulder of, to do., ib.
loin of, to do., ib.
breast of, to do., ib.
neck of, to do., 74
to bake, 81
to broil, 84
cutlets, to fry, 88
à la mode, 137
fillet of, to stew, 147
neck of, to braise, 148
to stew, ragout, or collar, ib.
olives or rolls, 149
Scotch collops, 150
en fricandeau, ib.
knuckle of, with rice, ib.
granadin of, 151
à la daube, ib.
to haricot, ib.
cutlets à la maintenon, 152
heart, ib.
pluck, ib.
sweetbread, 153
mock turtle, 156
to mince, ib.
to pot, 157
cake, ib.
curry of, 176
Vegetables, the seasons for, 33
directions for cooking, 210
Vinegar, gooseberry, 324
good common, ib.
cider, ib.
of wine lees, 325
cayenne, ib.
Chili, ib.
eschalot, ib.
tarragon, ib.
for salads, 326
garlic, ib.
green mint, ib.
horse-radish, 326
camp, ib.
cucumber, ib.
basil, ib.
raspberry, ib.
Venison, to joint, 44
to carve, 47
to roast, 72
to hash, 164
shoulder of, to stew, ib.
collops and steaks, ib.
Wine and cordials, to make, 337
British sherry or malt, ib.
Madeira, 338
frontiniac, ib.
red currant, ib.
raisin, 339
gooseberry, ib.
elder, ib.
ginger, 340
mountain, ib.
primrose, ib.
cowslip, 341
grape, ib.
parsnip, ib.
almond, 342
cherry bounce, ib.
orange, ib.
brandy, 343
a liqueur, ib.
shrub, ib.
currant rum, ib.
ratafia, ib.
noyeau, 344
usquebaugh, ib.
crême d'orange, 346
raspberry brandy and wine, 347
mulberry brandy, ib.
sherbet, ib.
flip, ib.
egg, ib.
to mull, ib.
posset, the Pope's, 348
Widgeons, to roast, 78
Wheat-ears, to roast, 79
Whitings, to fry, 123
Woodcock, to roast, 78
to ragout, 174
N.B.--_All the Books undermentioned are published by A. COBBETT, at No.
137, Strand, London, and are to be had of all other Booksellers._
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THE
COBBETT LIBRARY.
When I am asked what books a young man or young woman ought to read, I
always answer, Let him or her read _all_ the books that I have written.
This does, it will doubtless be said, _smell of the shop_. No matter. It is
what I recommend; and experience has taught me that it is my duty to give
the recommendation. I am speaking here of books other than THE REGISTER;
and even these, that I call my LIBRARY, consist of _thirty-nine_ distinct
books; two of them being TRANSLATIONS; _seven_ of them being written BY MY
SONS; _one_ (TULL'S HUSBANDRY) revised and edited, and one published by me,
and written by the Rev. Mr. O'CALLAGHAN, a most virtuous Catholic Priest. I
divide these books into classes, as follows:--1 BOOKS FOR TEACHING
LANGUAGE; 2. ON DOMESTIC MANAGEMENT AND DUTIES; 3. ON RURAL AFFAIRS; 4. ON
THE MANAGEMENT OF NATIONAL AFFAIRS; 5. HISTORY; 6. TRAVELS; 7. LAWS; 8.
MISCELLANEOUS POLITICS. Here is a great variety of subjects, and all of
them very _dry_; nevertheless, the manner of treating them is in general
such as to induce the reader to go through the book when he has once begun
it. I will now speak of each book separately, under the several heads
above-mentioned. N.B.--All the books are bound in boards, which will be
borne in mind when the price is looked at.--W.C.
1. BOOKS FOR TEACHING LANGUAGE.
ENGLISH SPELLING-BOOK.
I have been frequently asked by mothers of families, by some fathers, and
by some schoolmasters even, to write a book that they could _begin_
teaching by; one that should begin at a beginning of book learning, and
smooth the way along to my own English Grammar, which is the entrance-gate.
I often promised to comply with these requests, and, from time to time, in
the intervals of political heats, I have thought of the thing, till, at
last, I found time enough to sit down and put it upon paper. The objection
to the common spelling books is, that the writers aim at teaching several
important sciences in a little book in which the whole aim should be the
teaching of spelling and reading. We are presented with a little
ARITHMETIC, a little ASTRONOMY, a little GEOGRAPHY, and a good deal of
RELIGION! No wonder the poor little things imbibe a hatred of books in the
first that they look into! Disapproving heartily of these books, I have
carefully abstained from everything beyond the object in view, namely, the
teaching of a child to spell and read; and this work I have made as
pleasant as I could, by introducing such stories as children most delight
in, accompanied by those little woodcut illustrations which amuse them. At
the end of the book there is a "Stepping-stone to the English Grammar." It
is but a step; it is designed to teach a child the different _parts of
speech_, and the use of _points_, with one or two small matters of the
kind. The book is in the duodecimo form, contains 176 pages of print, and
the price is 1s. 6d.--W. C.
ENGLISH GRAMMAR.
COBBETT'S ENGLISH GRAMMAR. (_Price_ 3s.)--This work is in a series of
letters addressed to my son James, when he was 14 years old. I made him
_copy the whole of it_ before it went to press, and that made him a
_grammarian at once_; and how able an one it made him will be seen by his
own Grammar of the ITALIAN LANGUAGE, his RIDE IN FRANCE, and his TOUR IN
ITALY. There are at the end of this Grammar "Six Lessons intended to
prevent Statesmen from using false Grammar;" and I really wish that our
statesmen would attend to the instructions of the whole book. Thousands
upon thousands of young men have been made correct writers by it; and it is
next to impossible that they should have read it with attention without its
producing such effect. It is a book of principles, clearly laid down; and
when once these are got into the mind they never quit it. More than 100,000
copies of this work have been sold.--W. C.
FRENCH GRAMMAR.
COBBETT'S FRENCH GRAMMAR (_Price_ 5s.); or, _Plain Instructions for the
Learning of French_.--This book has had, and has, a very great effect in
the producing of its object. More young men have, I dare say, learned
French from it than from all the other books that have been published in
English for the last fifty years. It is like the former, a book of
_principles_, clearly laid down. I had this great advantage too, that I had
learnt French _without a master._ I had grubbed it out, bit by bit, and
knew well how to remove _all the difficulties_; I remembered what it was
that had _puzzled_ and _retarded_ me; and I have taken care, in this, my
Grammar, to prevent the reader from experiencing that which, in this
respect, I experienced myself. This Grammar, as well as the former, is kept
out of _schools_ owing to the fear that the masters and mistresses have of
being looked upon as COBBETTITES. So much the worse for the children of the
stupid brutes who are the cause of this fear, which _sensible_ people laugh
at, and avail themselves of the advantages tendered to them in the books.
Teaching French in _English Schools_ is, generally, mere delusion; and as
to teaching the _pronunciation_ by _rules_, it is the grossest of all human
absurdities. My knowledge of French was so complete thirty-seven years ago,
that the very first thing in the shape of a book that I wrote for the
press, was a Grammar to _teach_ the Frenchmen English; and, of course, it
was _written in French._ I must know all about these two languages; and
must be able to give advice to young people on the subject: their time is
precious; and I advise them not to waste it upon what are called _lessons_
from masters and mistresses. To learn the pronunciation, there is no way
but that of _hearing_ those, and _speaking_ with those, who speak the
language well. My Grammar will do the rest.--W. C.
A GRAMMAR OF THE ITALIAN LANGUAGE;
Or, a Plain and Compendious Introduction to the Study of Italian. By JAMES
PAUL COBBETT. This work contains explanations and examples to teach the
language practically; and the principles of construction are illustrated by
passages from the best Italian authors. Price 6s.
A LATIN GRAMMAR.
A LATIN GRAMMAR, for the Use of English Boys; being an Explanation of the
Rudiments of the Latin Language. By James PAUL COBBETT. _Price_ 3s. boards.
FRENCH EXERCISES.
EXERCISES TO COBBETT'S FRENCH GRAMMAR (price 2s.) is just published. It is
an accompaniment to the French Grammar, and is necessary to the learner who
has been diligent in his reading of the Grammar. By JAMES COBBETT.
FRENCH AND ENGLISH DICTIONARY.
COBBETT'S FRENCH AND ENGLISH DICTIONARY.--This book is now published. Its
price is 12s. in boards; and it is a thick octavo volume.
GEOGRAPHICAL DICTIONARY OF ENGLAND AND WALES.
This book was suggested to me by my own frequent want of the information
which it contains; a suggestion which, if every compiler did but wait to
feel before he puts his shears to work, would spare the world many a
voluminous and useless book. I am constantly receiving letters out of the
country, the writers living in obscure places, but who seldom think of
giving more than the _name_ of the place that they write from; and thus
have I been often puzzled to death to find out even the _county_ in which
it is before I could return an answer. I one day determined, therefore, for
my own convenience, to have a list made out of _every parish_ in the
kingdom; but this being done, I found that I had still _townships_ and
_hamlets_ to add in order to make my list complete; and when I had got the
work only half done, I found it a book; and that, with the addition of
bearing, and population, and distance from the next market town, or if a
market town, from London, it will be a really useful _Geographical
Dictionary._ It is a work which the learned would call _sui generis_; it
prompted itself into life, and it has grown in my hands: but I will here
insert the whole of the title-page, for that contains a full description of
the book. It is a thick octavo volume, _Price_ 12s.--W. C.
"A GEOGRAPHICAL DICTIONARY OF ENGLAND AND WALES; containing the Names, in
Alphabetical Order, of all the Counties, with their several subdivisions
into Hundreds, Lathes, Rapes, Wapentakes, Wards, or Divisions; and an
Account of the Distribution of the Counties into Circuits, Dioceses, and
Parliamentary Divisions. Also the names (under that of each County
respectively), in Alphabetical Order, of all the Cities, Boroughs, Market
Towns, Villages, Hamlets, and Tithings, with the Distance of each from
London, or from the nearest Market Town, and with the population, and other
interesting particulars relating to each; besides which there are MAPS;
first, one of the whole country, showing the local situation of the
Counties relatively to each other, and then each County is also preceded by
a Map, showing, in the same manner, the local situation of the Cities,
Boroughs, and Market Towns. FOUR TABLES are added; first a Statistical
Table of all the Counties; and then three Tables showing the new Divisions
and Distributions enacted by the Reform Law of 4th June, 1832."
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II. BOOKS ON DOMESTIC MANAGEMENT AND DUTIES.
COTTAGE ECONOMY.
COBBETT'S COTTAGE ECONOMY (_Price_ 2s. 6d.); containing information
relative to the brewing of Beer, making of Bread, keeping of Cows, Pigs,
Bees, Ewes, Goats, Poultry, and Rabbits, and relative to other matters
deemed useful in the conducting of the Affairs of a Labourer's Family; to
which are added, instructions relative to the selecting, the cutting and
bleaching of the Plants of English Grass and Grain, for the purpose of
making Hats and Bonnets; and also instructions for erecting and using
Ice-houses, after the Virginian manner. In my own estimation, the book that
stands first is the POOR MAN'S FRIEND; and the one that stands next is this
COTTAGE ECONOMY; and beyond all description is the pleasure I derive from
reflecting on the number of happy families that this little book must have
made. I dined in company with a lady in Worcestershire, who desired to see
me on account of this book; and she told me that until she read it she knew
nothing at all about these two great matters, the making of bread and of
beer; but that from the moment she read the book, she began to teach her
servants, and that the benefits were very great. But, to the labouring
people, there are the arguments in favour of good conduct, sobriety,
frugality, industry, all the domestic virtues; here are the reasons for all
these; and it must be a real devil in human shape who does not applaud the
man who could sit down to write this book, a copy of which every _parson_
ought, upon pain of loss of ears, to present to every girl that he marries,
rich or poor.--W. C.
"Differing as I do from Mr. Cobbett in his politics, I must say that he has
been of great use to the poor. This 'Cottage Economy' gives them hints and
advice which have, and continue to be, of the greatest service to them; it
contains a little mine of wealth, of which the poor may reap the advantage;
for no one understands the character of the English labourer better than
Mr. Cobbett. Since writing the above, Mr. Cobbett is no more; his 'Cottage
Economy' should be considered as his legacy to the poor."--JESSE'S
GLEANINGS. Vol. 2. p. 358.
"Whatever difference of opinion may exist as to Cobbett's political
writings, and as to his peculiar views and prejudices, there cannot be a
doubt that all his works on domestic management, on rural affairs, and on
the use of language, are marked by strong sense, and by great clearness of
thought and precision of language. His power of conveying instruction is,
indeed, almost unequalled; he seems rather to woo the reader to learn than
to affect the teacher; he travels with his pupil over the field of
knowledge upon which he is engaged, never seeming to forget the steps by
which he himself learned. He assumes that nothing is known, and no point is
too minute for the most careful investigation. Above all, the pure mother
English in which his instructions are conveyed, makes him a double teacher;
for whilst the reader is ostensibly receiving instruction on some subject
of rural economy, he is at the same time insensibly imbibing a taste for
good sound Saxon English--the very type of the substantial matters whereof
his instructor delights to discourse. Most of Cobbett's works on rural and
domestic economy, though written for the industrious and middle classes of
this country, are admirably adapted to the use of settlers in new
countries. For an old and thickly-peopled country like England, perhaps
Cobbett carried his notion of doing everything at home a little too far;
but in a new country, where a man is at times compelled to turn his hand to
everything, it is really well to know how everything connected with rural
economy should be done, and we really know of no works whence this extended
knowledge can be acquired so readily as from those of Cobbett. He
understood all the operations incidental to the successful pursuit of
husbandry, and his very prejudice of surrounding the farm with a wall of
brass, and having every resource within, prompted him to write on rural
affairs with completeness.
"The little half-crown book, which we now introduce to our readers,
contains a mine of most valuable instruction, every line of which is as
useful to the colonist as to those for whom it was written. We have just
read it through, from the title to the imprint, with especial regard to the
wants of the colonists, and we do not believe there is a single sentence of
the instructional portion that need be rejected. The treatise on brewing
and making bread are particularly applicable to New Zealand. We observe by
the published list of prices, that while flour was there selling at a
moderate price, bread was enormously high. There is nobody to blame for
this; it arises simply out of the high rate of retail profit which prevails
in new countries, and we know no reason why bakers should be expected to
keep shop for less remuneration than other tradesmen. The remedy then is,
not to abuse the baker, but to bake at home. How this is to be accomplished
Cobbett here points out. Some idea of the saving by means of home baking in
our colonies, where retail profits are high, may be gleaned from the great
difference between the price of flour and that of bread at Wellington, at
the same date. When flour was selling at 20_l_. per ton, the bakers of
Wellington were charging 1s. 8d. for the 4lb. loaf. Now, one cwt. of flour
would make from 126lb. to 134lb of bread, that is, on an average, 32 loaves
of 4lb. each. These would cost:--flour 20s, yeast 1s, salt 6d, with fuel
1s--together 22s 6d, or something under 9d per 4lb loaf. Here, then, would
be an enormous saving to the settler's family by means of home bread
making:--is not Cobbett right when he deprecates the idea of the farm
labourer going to the baker's shop? and, if he be right in England, where
the baker works for a small profit, his recommendation has ten times the
force when applied to a colony like New Zealand. Let it be remembered also,
that, by home-baking, the quality of the bread is guaranteed. Doubtless,
honest bakers do exist; but if there be only a few who occasionally make
use potatoes, and other materials less nourishing than wheat, surely the
guarantee is worth something where soundness of muscle and sinew is of so
much importance. Earnestly, then, do we recommend every New Zealand
emigrant to purchase this little book, and make himself master of all it
contains."--NEW ZEALAND JOURNAL, 8th January, 1842.
ADVICE TO YOUNG MEN.
COBBETT'S ADVICE TO YOUNG MEN, and (incidentally) _to Young Women, in the
middle and higher Ranks of Life_ (_Price_ 5s.) It was published in fourteen
numbers, and is now in one volume complete.
SERMONS.
COBBETT'S SERMONS (_Price_ 3s. 6d.): There are thirteen of them on the
following subjects:--1. Hypocrisy and Cruelty; 2. Drunkenness; 3. Bribery;
4. The Rights of the Poor; 5. Unjust Judges; 6. The Sluggard; 7. Murder; 8.
Gaming; 9. Public Robbery; 10. The Unnatural Mother; 11. Forbidding
Marriage; 12. Parsons and Tithes; 13. Good Friday; or, _God's Judgment on
the Jews_.--More of these Sermons have been sold than of the Sermons of all
the Church Parsons put together since mine were published. There are some
parsons who have the good sense and virtue to preach them from the
pulpit.--W. C.
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III. BOOKS ON RURAL AFFAIRS.
TULL'S HUSBANDRY.
COBBETT'S EDITION OF TULL'S HUSBANDRY (_Price_ 15s.): The HORSE-HOEING
HUSBANDRY; or, A TREATISE on the Principles of TILLAGE and VEGETATION,
wherein is taught a Method of introducing a sort of VINEYARD CULTURE into
the CORN-FIELDS, in order to increase their Product and diminish the common
Expense. By JETHRO TULL, of Shalborne, in the county of Berks. To which is
prefixed an INTRODUCTION, explanatory of some Circumstances connected with
the History and Division of the Work: and containing an Account of certain
Experiments of recent date, by WILLIAM COBBETT.--From this famous book I
learned all my principles relative to farming, gardening, and planting. It
really, without a pun, _goes to the root_ of the subject. Before I read
this book I had seen enough of _effects_, but really knew nothing about the
_causes_. It contains the foundation of all knowledge in the cultivation of
the earth.--W. C.
YEAR'S RESIDENCE IN AMERICA.
COBBETT'S YEAR'S RESIDENCE IN AMERICA, WITH A MAP (_Price_ 5s.); treating
of the Face of the Country, the Climate, the Soil, the Products, the Mode
of Cultivating the Land, the Prices of Land, of Labour, of Food, of
Raiment, of the Expenses of Housekeeping, and of the usual Manner of
Living; of the Manners and Customs of the People; and of the Institutions
of the Country, Civil, Political, and Religious; in three Parts. The Map is
a map of the United States. The book contains a Journal of the Weather for
one whole year; and it has an account of my Farming in that country; and
also an account of the causes of poor Birkbeck's failure in his
undertaking. A book very necessary to all men of property who emigrate to
the United States.--W. C.
THE ENGLISH GARDENER.
COBBETT'S ENGLISH GARDENER (_Price_ 6s.); or a Treatise on the Situation,
Soil, Enclosing and Laying-out of Kitchen Gardens; on the Making and
Managing of Hot-beds and Green-Houses; and on the Propagation and
Cultivation of all sorts of Kitchen-Garden Plants, and of Fruit-Trees,
whether of the Garden or the Orchard. And also on the Formation of
Shrubberies and Flower-Gardens; and on the Propagation and Cultivation of
the several sorts of Shrubs and Flowers; concluding with a Kalendar, giving
Instructions relative to the Sowings, Plantings, Prunings, and other
labours to be performed in the Gardens, in each Month of the year.--A
complete book of the kind. A plan of a Kitchen-Garden, and little plates to
explain the works of pruning, grafting, and budding. But it is here, as in
all my books, the Principles that are valuable: it is a knowledge of these
that fills the reader with delight in the pursuit. I wrote a Gardener for
America, and the vile wretch who pirated it there had the baseness to leave
out the Dedication. No pursuit is so rational as this, as an amusement or
relaxation, and none so innocent and so useful. It naturally leads to Early
Rising; to sober contemplation; and is conducive to health. Every young man
should be a gardener, if possible, whatever else may be his pursuits.--W.
C.
THE WOODLANDS.
COBBETT'S WOODLANDS (_Price_ 14s.); or, a Treatise on the preparing of
Ground for Planting; on the Planting; on the Cultivating; on the Pruning;
and on the Cutting down of Forest Trees and Underwoods; describing the
usual Growth, and Size, and Uses of each sort of Tree, the Seed of each;
the Season and Manner of collecting the Seed, the Manner of Preserving and
Sowing it, and also the Manner of Managing the Young Plants until fit to
plant out; the Trees being arranged in Alphabetical Order, and the List of
them, including those of America as well as those of England, and the
English, French, and Latin name being prefixed to the Directions relative
to each Tree respectively.--This work takes every tree at ITS SEED, and
carries an account of it to the cutting down and converting it to its
uses.--W. C.
A TREATISE ON COBBETT'S CORN.
COBBETT'S CORN-BOOK (_Price_ 5s.); or, A Treatise on Cobbett's Corn,
containing Instructions for Propagating and Cultivating the Plant, and for
Harvesting and Preserving the Crop, and also an Account of the several Uses
to which the Produce is applied, with Minute Directions relative to each
Mode of Application. This edition I sell at 5s. that it may get into
_numerous hands_. I have had, even _this year_, a noble crop of this corn;
and I undertake to pledge myself, that this corn will be in general
cultivation in England in two or three years from this time, in spite of
all that fools and malignant asses can say against it. When I get time to
go out into the country, amongst the labourers in Kent, Sussex, Hants,
Wilts, and Berks, who are now _more worthy_ of encouragement and good
living than they ever were, though they were always excellent, I promise
myself the pleasure of seeing this beautiful crop growing in all their
gardens, and to see every man of them once more with a bit of meat on his
table and in his satchel, instead of the _infamous potato_.--W. C.
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IV. MANAGEMENT OF NATIONAL AFFAIRS.
THE CURSE OF PAPER MONEY.
THE CURSE OF PAPER MONEY; showing the Evils produced in America by Paper
Money. By WILLIAM GOUGE; and Reprinted with a Preface, by WILLIAM COBBETT.
_Price_ 4s.
POOR MAN'S FRIEND.
COBBETT'S POOR MAN'S FRIEND (_Price_ 8d.); or, a Defence of the Rights of
those who do the Work and Fight the Battles: my _favourite_ work. I
bestowed more labour upon it than upon any large volume that I ever wrote.
Here it is proved, that according to all laws, Divine as well as human, no
one is to die of hunger amidst abundance of food.--W. C.
MANCHESTER LECTURES; price 2s. 6d.
COBBETT'S MANCHESTER LECTURES. A small duodecimo volume, containing Six
Lectures delivered at Manchester in the Winter of 1831. In these lectures I
have gone fully into the state of the country, and have put forth what I
deem the proper remedy for that state. I fully discussed the questions of
Debt, Dead Weight, Sinecures and Pensions, Church, Crown Lands, Army and
Navy; and I defy all the doctors of political economy to answer me that
book. It contains a statement of the propositions which, please God, I
intend to make as a ground-work of relief to our country.--W. C.
USURY LAWS.--Price 3s. 6d.
USURY LAWS; or, LENDING AT INTEREST; also the Exaction and Payment of
certain Church Fees, such as Pew Rents, Burial Fees, and the like, together
with forestalling Traffic; all proved to be repugnant to the Divine and
Ecclesiastical Law, and Destructive to Civil Society. To which is prefixed
a Narrative of the Controversy between the Author and Bishop Coppinger, and
of the sufferings of the former in consequence of his adherence to the
Truth. By the Reverend JEREMIAH O'CALLAGHAN, Roman Catholic Priest. With a
Dedication to the "Society of Friends," by WILLIAM COBBETT. Every young man
should read this book, the _history_ of which, besides the learned matter,
is very curious. The "Jesuits," as they call them, in France, ought to read
this book, and then tell the world how they can find the _impudence_ to
preach the _Catholic Religion_, and _to uphold the funding system_ at the
same time.--W. C.
LEGACY TO LABOURERS; Price 1s. 4d.
Or, What is the Right which the Lords, Baronets, and Squires, have to the
Lands of England? In Six Letters, addressed to the Working People of
England; with a Dedication to Sir Robert Peel. By WM. COBBETT.
LEGACY TO PARSONS; Price 1s. 6d.
Or, have the Clergy of the Established Church an Equitable Right to the
Tithes, or to any other thing called Church Property, greater than the
Dissenters have to the same? And ought there, or ought there not, to be a
Separation of the Church from the State? In Six Letters addressed to the
Church Parsons in general, including the Cathedral and College Clergy and
the Bishops; with a Dedication to Blomfield, Bishop of London. By WILLIAM
COBBETT. Third Edition.
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V. HISTORY.
PROTESTANT REFORMATION; Price 5s.
COBBETT'S HISTORY OF THE PROTESTANT REFORMATION in England and Ireland,
showing how that event has impoverished and degraded the main body of the
People in these Countries; in a Series of Letters, addressed to all
sensible and just Englishmen; with a list of the Abbeys, Priories,
Nunneries, Hospitals, and other Religious Foundations, in England and
Wales, and in Ireland, confiscated, seized on, or alienated, by the
Protestant "Reformation" Sovereigns and Parliaments. This is the book that
has done the business of the _Established Church_! This book has been
translated into all living languages, and there are two Stereotype Editions
of it in the United States of America. This is the source from whence are
now pouring in the petitions for the _Abolition of Tithes_.--W. C. This new
and cheap edition has been published in Monthly Parts, 6d. each, and is now
complete in two vols., 2s. 6d. each vol.
ROMAN HISTORY; Price 6s.
COBBETT'S ROMAN HISTORY; Vol. I. in English and French, from the foundation
of Rome to the Battle of Actium; selected from the best Authors, ancient
and modern, with a Series of Questions at the end of each chapter; for the
use of schools and young persons in general. Vol. II. AN ABRIDGED HISTORY
of the EMPERORS, in French and English; being a continuation of the History
of the Roman Republic, published by the same Authors, on the same plan, for
the use of schools and young persons in general. This work is in French and
English. It is intended as an _Exercise-Book_, to be used with my French
Grammar, and it is sold at a _very low price_, to place it within the reach
of young men in general.--W. C.
LIFE OF ANDREW JACKSON; Price 3s.
REGENCY AND REIGN OF GEORGE IV. Price 10s. 6d.
COBBETT'S HISTORY OF THE REGENCY AND REIGN OF GEORGE IV.--This work is
published in Nos. at 6d. each; and it does _justice_ to the late "_mild and
merciful_" King.--W. C.
LAFAYETTE'S LIFE (_Price_ 1s.); a brief Account of the Life of that brave
and honest man, translated from the French, by Mr. JAMES COBBETT.
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VI. TRAVELS.
LETTERS FROM FRANCE; Price 4s. 6d.
MR. JOHN COBBETT'S LETTERS FROM FRANCE, containing observations on that
country during a Journey from Calais to the South, as far as Limoges; then
back to Paris, and then, after a Residence, from the Eastern parts of
France, and through part of the Netherlands; commencing in April, and
ending in December, 1824.
RIDE IN FRANCE; Price 2s. 6d.
MR. JAMES COBBETT'S RIDE OF EIGHT HUNDRED MILES IN FRANCE, in 1823 (the
Third Edition); containing a sketch of the Face of the Country, of its
Rural Economy, of the Towns and Villages, of Manufactures and Trade, and of
such of the Manners and Customs as materially differ from those of England;
also, an Account of the Prices of Land, Houses, Fuel, Food, Raiment,
Labour, and other things in different parts of the Country; the design
being to exhibit a true picture of the Present State of the people of
France; to which is added, a General View of the Finances of the Kingdom.
TOUR IN ITALY.
MR. JAMES COBBETT'S TOUR IN ITALY, and also in Part of FRANCE and
SWITZERLAND (_Price_ 4s. 6d.); the Route being from Paris through Lyons to
Marseilles, and thence to Nice, Genoa, Pisa, Florence, Rome, Naples, and
Mount Vesuvius; and by Rome, Terni, Perugia, Arezzo, Florence, Bologna,
Ferrara, Padua, Venice, Verona, Milan, over the Alps, by Mount St. Bernard,
Geneva, and the Jura, back into France. The space of time being from
October 1828 to September 1829: containing a description of the Country; of
the principal Cities and their most striking Curiosities; of the Climate,
Soil, Agriculture, Horticulture, and Products; of the Price of Provisions,
and of Labour, and of the Dresses and Conditions of the People. And also
some account of the Laws and Customs, Civil and Religious, and of the
Morals and Demeanor of the Inhabitants in the several States.
TOUR IN SCOTLAND.
TOUR IN SCOTLAND, by MR. COBBETT; the tour taken in the Autumn of 1832, and
the book written during the Tour. It is a small duodecimo volume, 2s. 6d.
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VII. LAW.
MARTENS'S LAW OF NATIONS. Price 17s.
COBBETT'S TRANSLATION OF MARTENS'S LAW OF NATIONS; being the Science of
National Law, Covenants, Power, &c. Founded upon the Treaties and Customs
of Modern Nations in Europe. By G. F. VON MARTENS, Professor of Public Law
in the University of Gottingen. Translated from the French, by WM. COBBETT.
One of my first literary labours. An excellent Commonplace Book to the Law
of Nations.--W. C.
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VIII. MISCELLANEOUS POLITICS.
COLLECTIVE COMMENTARIES; Price 3s.
COBBETT'S COLLECTIVE COMMENTARIES; or Remarks on the Proceedings in the
Collective Wisdom of the Nation, during the Session which began on the 5th
of February, and ended on the 6th of August, in the Third Year of the Reign
of King George the Fourth, and in the Year of our Lord, 1822; being the
Third Session of the First Parliament of that King. To which are subjoined,
a complete List of the Acts passed during the Session, with Elucidations,
and other Notices and Matters; forming, altogether, a short but clear
History of the Collective Wisdom for the Year.
TWOPENNY TRASH; Price 3s.
TWOPENNY TRASH, complete in two vols., 12mo.
_Just Published, Price 6s., Boards_,
SIXTH EDITION, WITH MANY NEW RECEIPTS,
OF
THE ENGLISH HOUSEKEEPER;
OR,
MANUAL OF DOMESTIC MANAGEMENT;
Containing advice on the Conduct of Household Affairs; in a separate
Treatise on each particular Department, and Practical Instruction
concerning
THE KITCHEN,
THE LARDER,
THE CELLAR,
THE PANTRY,
THE OVEN,
THE DAIRY,
THE STORE ROOM,
THE BREWHOUSE.
Together with
Hints for Laying Out Small Ornamental Gardens; Directions for Cultivating
and Preserving Herbs; and some Remarks on the best Means of Rendering
Assistance to poor Neighbours.
FOR THE USE OF YOUNG LADIES
WHO UNDERTAKE THE SUPERINTENDENCE OF THEIR OWN HOUSEKEEPING.
BY MISS COBBETT.
BOOKS FOR EMIGRANTS.
"If the emigrant require elementary works on any subject of domestic
management--extending the term domestic matters outside as well as inside
of the house--it is not too much to say that the name of Cobbett may be
considered a guarantee that he will find the subject treated with
completeness, and in a style at once simple and attractive. Whilst we say
this, the reader must not be alarmed lest we design to thrust all Cobbett's
political views down his throat. Like all strong-passioned men he was not
unfrequently inconsistent; on subjects of social and politico-economical
science especially, he was as often unsound as sound; he frequently threw
himself into the stream of popular prejudice, not only closing his mind to
the reasonings of others, but scarcely daring to use his own strong powers
lest he should be convinced against his previous determination. But on the
subjects embraced by the Cottage Economy, and others of a like character,
Cobbett was and is a trustworthy instructor, and we hesitate not to say
that the emigrant who will follow his instructions will, in a few years,
find himself a wiser, a wealthier, a better, and, above all, a happier man,
in consequence of having done so. The English Housekeeper is by Miss
Cobbett, and bears evident marks of the Cobbett school of domestic
management. The same wholesome healthy tone--the same simplicity of taste
pervades all its recommendations; and even in the good sound mother-English
in which it is written we recognise the pure source whence it sprung. It
cannot be expected that we should examine all the receipts and pronounce
our opinion on their merits. To confess the truth, we are not competent to
the task. The reader, therefore, must be content with the information that
this part of the work appears to be very amply stored with the good things
of this world, and, what is more to the purpose, a very cursory glance has
convinced us that the colonist family might avail themselves of the greater
part of this division of the book with advantage and profit. The truly
valuable portions of the work are those which relate to domestic
management. We have not space to go into particulars, and extracts would
scarcely serve any good purpose. As one might expect from a Cobbett, the
chapter devoted to the Cellar contains some excellent directions for the
making of British wines, many of which will be found applicable to New
Zealand and the Australian Colonies, and afford a cheap luxury to
colonist's family. Here also we have some useful directions brewing, in
addition to the instructions given in the Cottage Economy. Cookery for the
Sick, and Cookery for the Poor, are two valuable chapters; and it is an
additional recommendation that many of the articles under these heads may
easily be made at sea. In conclusion, we earnestly recommend the books to
the emigrant's notice. The general instructions may be studied with profit
during the voyage, and when fairly settled we have no doubt the colonist's
wife would insensibly find the book constantly in her hand."--_New Zealand
Journal_, Jan. 22, 1842.
THE ENGLISH HOUSEKEEPER; OR, MANUAL OF DOMESTIC MANAGEMENT.
"This excellent household book has now reached a third edition. We can
recommend it heartily to every young lady who undertakes the management of
her domestic affairs, not only for the valuable instructions it contains
concerning all that relates to the kitchen and cookery, but for the
sensible advice it offers to females in the most important duties of
domestic life. This to us most interesting portion of the work is written
in the plain, forcible, and convincing style of the author's late father.
There is the same wholesome and practical advice put forward in that easy,
familiar way which impresses itself indelibly upon the reader's mind. There
are some observations upon the mode of educating daughters which should be
attentively perused by every mother. There is a truth and beauty, and a
spirit of kind womanly feeling in the chapter on servants. It is a noble
vindication of the poor, which ought to be written in letters of gold upon
the walls of the rich man's chamber. Of the culinary receipts, the
directions for managing the pantry, larder, store-room, &c., we can speak
in terms of unqualified commendation. The medical and miscellaneous
receipts are numerous and valuable."--SUNDAY TIMES, January 30, 1842.
"If we had seen the _twentieth_ edition on the title of the 'English
Housekeeper,' instead of the _third_, we should not have been surprised. We
passed our humble opinion on the merits of this work upon its first
appearance. Now we behold a new and improved edition, enlarged, and with
numerous indispensible recipes, rendering it one of the most complete works
of the kind that has come under our criticism; everything as regards
housekeeping being laid down in a clear, concise style, not only of
essential utility to the young housekeeper, but to the already experienced
practitioner. Miss Cobbett must have devoted years to the production of the
volume, for turn to what page you will, it abounds with striking and
useful, as well as practical facts, so admirably arranged, that a very
young lady might become, after a few hours' perusal, well qualified to
discharge the domestic duties of a wife."--BLACKWOOD'S LADIES' MAGAZINE,
1842.
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G. PEIRCE, PRINTER, 310, STRAND.