Note: Many of my clients are food service professionals, cooks, homemakers, farmers, artisans, inventors, etc., all seeking detailed information about their preferred fields of interest. For their convenience I include the following details directly from this book:

Types of Recipes Included in this Book (General Only, For Specific Recipes See Full Contents in Main Description): Recipes Receipts Antique Cookbook Vintage Cookery Pre Civil War Cooking Household House Home How-To Old-fashioned Guide American Farm Farming Dairy Livestock Farrier Farriery Veterinarian Shop Store Mercantile Factory Mill Manufactory Manufacturing Apothecary Medical Cures Remedies Doctor Physician Medicine Agriculture Bees Bee-Keeping Apiary Bleaching Brewing Beer Brew Distilling Distillation Still Calico Printing Textiles Cotton Wool Woolen Confectionery Pastry Pies Pudding Cakes Bread Soup Meats Game Desserts Crayons Dyeing Dyes Enamelling Engraving Gardening Gilding Glass Health Inks Jewelry Jeweller Lithography Metallurgy Metals Alloys Gold Silver Silvering Copper Plating Art Artist Oil Painting Water Colors Pottery Perfumery Perfume Pickling Scouring Cleaning Laundry Tanning Leather Skins Silk Silk Worms Varnish Varnishing Home-made Wine Wine-Making Beer Alcohol Spirits Rum Gin Brandy Vinegar Rural Domestic Economy Cattle

MACKENZIE’S FIVE THOUSAND RECEIPTS In All the Useful and Domestic Arts: Constituting a Complete Practical Library and Operative Cyclopedia. By Colin Mackenzie. Published in 1858 by Hayes & Zell, Publishers, Philadelphia. 9” x 6” quarter leather binding. Some illustrations. 454 pages. Index.

Condition: GOOD ANTIQUE CONDITION. Exterior as shown in photo, worn at the edges (you will be too after 159 years). Firm binding inside and out. Text is clean and complete. Pages bright and clear, very light foxing. No torn, loose or missing pages. Signatures dated between 1860 and 1934 inside front cover. Good, solid example of this rare antique collection of recipes and receipts for farm, home and mercantile.

NOTE: I recently acquired a wonderful collection of antique cookbooks, receipts books, etc. Some I have offered on already. Some are currently at sale right now, while still others are waiting to be saleed in coming days and weeks. If you love to collect these old volumes of cookery, \"domestic economy,\" formularies, etc., I urge you to visit my sales frequently to see what each new day brings. Thank you for your interest in my books.

Description:

This is a 159-year-old volume of practical instruction for the domestic, medicinal and industrial arts, especially baking and cooking, brewing ales, beers and wines, medical cures and treatments, horse and veterinary care (farriery), farming -- including specialties such as bee-keeping and rearing of silk-worms – household management, general mercantile, the mechanical arts, oil painting (how to crush berries and earth to make your own oil paints!) and much, much more. You’ll even find instructions for what to do if you become shipwrecked (still a reality in those days) or steps to take if your clothing becomes infected with plague (yikes!)

This book was first published in 1829, at a time when \"cotton mill fever\" was sweeping the nation and small textile factories were being raised on every river and stream throughout the Northeast. These mills represented the state of mechanical arts in America at the time and carried out numerous processes including bleaching, dyeing and other finishing procedures, many of which are addressed in this volume. Mill owners frequently also operated company stores to serve the mercantile needs of their laborers -- food, clothing and household necessities -- and this book contains numerous related recipes. The Publishers themselves stress the universal appeal and applications of this volume, especially:

… the numerous original recipes from the best modern authorities of the “Kitchen” for preparing various delicacies of the animal and vegetable kingdom, including Pastry, Puddings, &c., which will no doubt appeal to American housekeepers. The man of family, the Sportsman, the Artist, the Mechanic and the Farmer have all been remembered.

The Medical part has been condensed, simplified and adapted to the climate and diseases of the United States. A short but complete manual of “Directions for rearing the Silk Worm and the Culture of the White Mulberry Tree,” together with an extensive article on the Diseases of the Horse, may be noticed as important additions …

The attention of the reader is called to the “Miscellaneous Receipts.” In this portion, which is very copious, numerous receipts have been placed, which could not with propriety be elsewhere arranged. It has also been made the receptacle of much valuable matter obtained from several kind female friends and the fruit of researches into many curious and rare books …

This book is a treasure trove of practical knowledge. It represents generations of collective wisdom and the daily ways of a lifestyle long since vanished. It is said that alchemists of old would raise the dead to pry lost knowledge from their shades; just think, a book like this would have saved them the trouble! In these pages you’ll find helpful knowledge and instructions for the following fields, according to the title page:

• Agriculture
• Bees
• Bleaching
• Brewing
• Calico Printing
• Carving at Table
• Cements
• Confectionary
• Cookery
• Crayons
• Dairy
• Diseases
• Distillation
• Dyeing
• Enamelling
• Engraving
• Farriery
• Food
• Gardening
• Gilding
• Glass
• Health
• Inks
• Jeweller’s Pastes
• Lithography
• Medicines
• Metallurgy
• Oil Colors
• Oils
• Painting
• Pastry
• Perfumery
• Pickling
• Pottery
• Preserving
• Scouring
• Silk
• Silk-Worms
• Silvering
• Tanning
• Trees of All Kinds
• Varnishing
• Water Colors
• Wines
• &c. &c. &c.

In order to give you a more thorough idea of the unparalleled riches this book contains, I have graciously provided some helpful details below. While cataloging all of the recipes, cures, instructions and formulas would have been a near impossible feat, I have nonetheless managed to summarize some of the more popular sections, such as cooking and cooking-related, medical cures, farm and farriery, brewing, bee-keeping, etc., for your perusal. Further down the page, you can see a photo of the book, along with some sample pages.

All of this is to help you make an informed decision when offerding. I hope you’ll take a few moments to have a look.

BE SURE TO SEE ALL THE OLD AND RARE COOKBOOKS/RECEIPTS BOOKS I AM OFFERING ON THIS WEEK.

Sampling of Contents Includes:

COOKERY:

• How to boil meats, etc
• How to bake meats, etc
• How to roast meats, etc
• How to regulate time in cookery
• How to broil
• How to fry meats, etc
• How to make a savory dish of veal
• Lamb’s kidneys au vin
• How to dress a fowl with the flavor of game
• How to make artificial eggs and bacon
• Breast of veal, glacee
• Shoulder en galatine
• Shoulder of mutton
• Sheep’s tongues
• How to make an excellent ragout of cold veal
• How to make veal cake
• Portuguese method of dressing a loin of pork
• How to make dry devils
• How to make an olio
• How to pot leg of beef
• To pot beef
• To pot eels
• Potted lobster or crab
• How to make bologna sausages
• How to make Oxford sausages
• How to make Epping sausages
• How to make savaloys
• To make beef a la mode
• Bouilli
• Bouilli en matelote
• Beef’s tongue aux champignons
• Beef en daube
• Fish en matelote
• Flounders a la crème
• Terrapins
• Oysters to stew
• Oysters roasted very fine
• Chicken en soleil
• Duck – olive sauce
• Wild fowl en salmis
• Pigeons en compote
• Partridge aux choux
• Pigeon pie
• Giblet pie
• Rump steak pie
• Chicken pie
• Rabbit pie
• Raised French pie
• Raised ham pie
• Raised pork pie
• Eel pie
• Raised lamb pie
• Beef steak pudding
• Vol au vent
• To make mock brawn
• How to make Dr Kitchener’s pudding
• Nottingham pudding
• How to dress a military omeletet
• How to make an onion omelette
• How to make Yorkshire pudding
• Dutch pudding
• How to make a dish of frumenty
• How to make a Windsor pudding
• A Cheshire pudding
• How to make a plain pudding
• How to make transparent pudding
• A baked potato pudding
• How to make raspberry dumplings
• How to make abcxs raspberry and cream tarts
• How to make narrow pudding
• How to make Oldbury pudding
• Quince pudding
• Tansy pudding
• Lemon pudding
• Mrs Goodfellow’s lemon pudding
• Mrs. Goodfellow’s orange pudding
• Cocoa-nut pudding
• Boston apple pudding
• Spring fruit pudding
• Plum pudding
• Batter pudding
• Newmarket pudding
• Newcastle or cabinet pudding
• Vermacelli pudding
• Bread pudding
• Suet pudding
• Custard pudding
• Boiled custards
• To make a perigord pie
• How to make a puff paste
• How to make a short crust
• How to make a good paste for large pies
• How to make a paste for tarts
• How to make a sack posset
• Ale posset
• Green gooseberry cheese
• How to steam potatoes
• How to make potato bread
• How to use frosted potatoes

SOUPS:

• How to make a tureen of soup Flemish fashion
• New England chowder
• Mullaga-tawny soup
• A tureen of hodge-podge of different sorts
• Portable soup
• Curry
• Malay’s curry
• Curry powder
• A new receipt for Welsh rabbit
• Soup maigre
• Mock turtle soup
• Asparagus soup
• Giblet soup
• White soup
• Charitable soup
• Veal gravy soup
• Beef gravy soup
• A poor man’s soup
• A cheap rice and meat soup
• Herring soup
• How to make jelly broth
• Cooling broth
• Common sauce
• Sweet sauce
• Miser’s sauce
• Pontiff’s sauce
• Housewife’s sauce
• Parson’s auce
• Nun’s sauce
• Admiral’s sauce
• Sauce poquante
• Sauce for veal
• Bechamel or white sauce
• Dr Kitchener’s sauce, superlative
• A dish of macaroni
• Sauce Italienne
• Nonpareil sauce
• Nivernoise sauce
• Gravy cakes
• General’s sauce
• Sailor’s sauce
• Queen’s sauce
• Carach sauce
• Tomata catsup
• Catsup for sea stores
• Fish sauce
• Cream sauce for a hare
• Ragout of asparagus

PASTRY, &c:

• How to make a rich plum cake
• Iceing for cakes
• A rich seed cake
• A plain pound cake
• Ratafia cake
• Wiggs
• Bath cakes
• Shrewsbury cakes
• Portugal cakes
• Ginger cakes without butter
• Savoy cakes
• Saffron cakes
• Queen cakes
• Rice cakes
• Lemon cakes
• Banbury cakes
• Almond cakes
• Plain gingerbread
• Cream cakes
• Crumpets
• Muffins
• Common buns
• Cross buns
• Rusks
• Orange custard
• Baked custard
• Rice custard
• Almond custards
• Lemon custards
• How to make almond tarts
• Green almond tarts
• Orange or lemon pie
• Orange tarts
• Orange puffs
• English macaroons
• Fancy biscuits
• Sponge biscuits
• Fine cheescakes
• Almond cheesecakes
• Bread cheesecakes
• Rice cheesecakes
• Apple cakes
• Blancmange
• Clear blancmange

CONFECTIONARY:

• How to candy sugar
• How to make barley sugar
• Bon bons
• How to candy ginger
• How to candy horehound
• How to make white sugar candy
• How to clarify loaf sugar How to clarify coarse brown sugar
• How to improve and increase sugar
• Starch sugar
• Birch sugar
• How to make pear sugar
• Grape sugar
• How to candy orange peel
• Lemon peel
• How to colour candied sugar
• How to make devices in sugar
• Whipt syllabub
• Snow balis
• Capillaire
• How to make confectionary drops
• Chocolate drops
• Orange flower drops
• Coffee drops
• Peppermint drops
• Clove drops
• Ginger drops
• Licorice lozenges
• Extract of liquorice
• How to prepare licorice juice
• Refined licorice
• How to candy orange marmalade
• How to make transparent marmalade
• Barberry marmalade
• Quince marmalade
• Scotch marmalade
• Hartshorn jelly
• Whipt cream
• Pistachio cream
• Ice cream
• Currant jelly
• Black currant jelly
• Apple jelly
• Strawberry jelly
• Gooseberry jelly
• Raspberry cream
• Raspberry jam
• Strawberry jam
• Raspberry paste
• Damson cheese
• An omelette soufflé
• Orgeat paste
• Pate de Guimauve
• Pate des jujubes

PICKLING:

• How to pickle onions
• How to make saur kraut
• Peccalilli, Indian method
• How to pickle samphire
• Mushrooms
• Cucumbers
• Walnuts white
• Artificial anchovies
• Salmon
• How to preserve fish by sugar
• How to salt hams
• How to dry salt beef and pork
• How to pickle in brine

PRESERVING:

• How to bottle damsons
• How to preserve barberries
• How to preserve grapes
• How to dry cherries
• How to clarify honey
• How to preserve candied orange flowers
• Seeds in honey for vegetation
• Seville oranges whole
• Cucumbers and melons
• Strawberries whole
• Apricots
• How to make candied angelica
• Candied eringo
• How to keep gooseberries

MISCELLANEOUS:

• How to preserve milk
• How to preserve cabbages and other esculent vegetables fresh during a sea voyage or a severe winter
• How to preserve eggs
• How to preserve potatoes
• How to boil potatoes mealy
• How to imitate parmesan
• Mutton hams
• How to make kitchen vegetables tender
• How to salt meat
• How to pickle meat
• A method of preserving lime juice
• Balsamic and anti-putrid vinegar
• Gooseberry and neetmok currant wines
• How to restore and improve flour
• A simple method of preserving fruit
• How to cure and preserve butter
• Preparation of yeast
• Fourteen ways of dressing potatoes
• How to make Shrewsbury cake
• Macaroons
• Savoy biscuit
• Jumbles
• Almond cake
• French rolls
• Waffles
• Poundcake gingerbread
• Gingercake
• Gingerbread
• Short gingerbread
• Dalves’ feet jelly
• Apple pudding
• Baked apple pudding
• Lemon blancmange
• Mr. Hoffman’s blancmange
• Homminy pudding
• Cocoa nut pudding
• Rice pudding
• Ground rice or sago pudding
• Sweet potato pudding
• Potato pudding
• Citron pudding
• Cream pudding
• Custard pudding
• Wedding cake
• Election cake
• Indian pudding
• Baked Indian pudding
• Apple custard
• Black cake
• Tomatoes catsup
• Puff paste
• Sponge cake
• Lemon cake
• Sugar cake
• Cup cake
• Whips
• To make venison pasty
• How to dress a turtle
• Albany cake
• Black cake that will keep for a year
• To dress calf’s head in imitation of turtle
• Mock turtle
• Beef alamode
• Oyster pie
• Sportsman’s beef
• Easy method of preserving meat in the country for a few days, without salt and without ice
• A method of extracting the juice of sugar maple, for the making of sugar, without injuring the tree
• How to restore tainted beef

Instructions in the Art of Carving:

• How to carve a leg of mutton
• How to carve a shoulder of mutton
• How to carve a leg of pork
• How to carve a shoulder of pork
• How to carve a shoulder of pork
• How to carve an edge bone of beef
• How to carve a knuckle of veal
• How to carve a breast of veal, roasted
• How to carve a saddle of mutton
• How to carve a spare rib of pork
• How to carve half a calf’s head boiled
• How to carve a ham
• How to carve a haunch of venison
• How to carve an ox tongue
• How to carve a brisket of beef
• How to carve a piece of sirloin of beef
• How to carve a fore-quarter of lamb, roasted
• How to carve a fillet of veal
• How to carve a roasted pig
• How to carve a rabbit
• How to carve a goose
• How to carve a green goose
• How to carve a partridge
• How to carve a fowl
• How to carve a boiled fowl
• How to carve a pigeon
• How to carve a cod’s head
• How to carve a mackerel
• How to carve a piece of boiled salmon

BREWING BEERS, ALES, AND MALT LIQUORS:

• How to fit up a small brewhouse
• How to choose water for brewing
• How to make malt
• How to grind malt
• How to determine the qualities of malt
• How to choose hops
• How to determine the proportion between the liquor boiled and the quantity produced
• How to determine the heats of the liquor or water for the first and second mashes on different kinds of malt
• How to mash without a thermometer
• How to determine the strength of the worts
• How to proportion the hops
• How to boil worts
• How to cool the worts
• How to choose heats for tunning
• How to mix the yeast with the worts
• How to apportion yeast and apply it to the worts
• How to manage the fermentation
• How to accelerate the fermentation
• How to check a too rapid fermentation
• How to brew porter on the London system
• How to brew three barrels of porter
• How to brew porter on Mr. Morris’s plan
• Brown stout
• London ale
• How to brew two barrels from a quarter of malt
• To brew ale in small families
• Another method of brewing ale
• Table beer only, from pale malt
• Table beer from sugar
• Table beer from treacle
• Ale and small beer on Mr. Cobbet’s plan. Utensils
• Process of brewing the ale
• The small beer
• To brew ale and porter from sugar and malt
• To brew four bushels of malt, with only one copper, mash tub and cooler
• How to brew Welch ale
• How to brew Burton ale
• How to brew Ringwood ale
• How to brew Nottingham ale in the small way
• How to brew Dorchester ale
• How to brew Essex ale
• How to brew Barnstable ale
• How to brew Edinburgh ale
• How to brew Windsor ale
• How to make table ale
• How to brew porter, or brown beer, with table beer after, from the same malt and hops
• How to brew table beer only
• Cheup and agreeable table beer
• How to make sugar beer
• How to make spruce beer
• How to make bran beer
• How to make Yorkshire oat ale
• Cheap beer
• How to make beer and ale from pea shells
• Required time for keeping beer
• How to brew amber beer
• Another method of brewing amber beer, or two-penny
• How to make molasses beer
• How to fine beer
• To fine cloudy beer
• How to recover thick, sour malt liquor
• How to restore musty beer
• Doherty’s description to enliven and restore dead beer
• A speedy way of fining and preserving a cask of ale or beer
• Improvement in brewing
• How to recover beer when flat
• How to prevent beer from becoming stale and flat
• To prevent and cure foxing in malt liquors
• Other methods of curing foxing
• How to restore a barrel of copy beer
• To make a butt of porter, stout
• How to restore frosted beer
• How to prevent malt liquors against the effects of electricity
• How to give beer a rich flavor
• How to preserve brewing utensils
• How to sweeten stinking or musty casks
• Method of seasoning new casks
• How to keep empty vessels sweet
• Fermentation by various means
• How to restore bad yeast
• How to make purl bitters
• Cautions in the use of foreign ingredients
• Use of sugar in brewing
• How to close casks without bungs
• How to bottle porter ale
• How to remove tartness
• How to bottle malt liquor
• How to bottle table beer
• How to render bottled beer ripe
• How to manage ale in the cellar
• How to keep hops for future use

Cider:
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