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): Antique Victorian House Home Household Estate Domestic Architecture Interior Design Old Fashioned Décor Landscape Landscaping Heating Lighting Lamps Ventilation Refrigeration Furniture Accents Kitchen Parlor Bedroom Flatware Utensils Equipment Cookbook Cookery Cooking Cook Cuisine Food Vintage Recipes Receipts Preserves Preserving Curing Smoking Meat Bread Making Domestics Servant Maid Butler Housekeeping Coachman Stable Boy Livery Stable Laundry Distillery Distilling Distillation Brewing Wine Making Vintner Farm Farming Farmer Horse Care Poultry Raising Cattle Bees Bee Keeping Apiary Family Health Medicine Personal Appearance Hygiene Cosmetics Soap Making Perfumery Cookery Veal Mutton Lamb Pork Venison Kitchen Guide How-To Instructions Baking Roasting Broiling Boiling Canning Preserving Curing Meat Soup Fish Seafood Poultry Chicken Turkey Game Meats Beef Steak Pork Veal Mutton Ham Curry Gravy Sauces Vegetables Salads Pickles Pickling Eggs Omelets Ketchup Forcemeat Bread Rolls Biscuits Buns Cereals Rice Breakfast Lunch Dinner Cakes Muffins Pastry Puddings Desserts Sweet Dishes Puffs Tartlets Neetmok Turnovers Blanc Mange Syllabub Confectionery Candy Making Ice Cream Ices Creams Preserves Preserving Jelly Jellies Jam Milk Butter Cheese Beverages Tea Coffee Wines Wild Game Dessert Pudding Brewing Brewery Micro Beer Cellar Making Malt Hops Mash Fermentation Malt Liquor Brewhouse Vineyard Wine Making Alcohol Cider Perry Mead Spirits Brandy Sugar Building Brick Brickwork Stone Plastering Doors Windows Decorative Sculpture Carving
THE AMERICAN FAMILY ENCYCLOPEDIA OF USEFUL KNOWLEDGE, Or Book of 7223 Receipts and Facts: A Whole Library of Subjects Useful to Every Individual. By T. Webster and Mrs. Parkes. Published in 1859 by Derby & Jackson, New York. 9” x 6” blindstamped cloth hardcover. “Illustrated with nearly one thousand engravings.” 1238 pages (three inches thick!)
Condition: GOOD ANTIQUE CONDITION. Exterior as shown in photo, some rubbing at corners and spine ends. Binding is firm; hinges good; text block secure. Text is clean and complete. No torn, loose or missing pages. Nice shape for a book 157 years old, and especially for such a scarce title.
Description:
This is a MASSIVE 157-year-old collection of household, kitchen, farm and family receipts – more than 7000 in total. It’s all the information a well-appointed residence of the 1850s would have needed to run smoothly.
COOKING: Everything from recipes for English and French cookery to breads, pastries and desserts, to how to make wines, ales and other kinds of beverages.
HOME: The best methods and materials for home construction. Styles of architecture. Landscape design. Heating. Lighting. Ventilation. Refrigeration. Plus a detailed discussion of home furniture and wood finishes, bedrooms, flatware, bookcases, tables, lamps and other home accents.
HOUSEHOLD: Household servants and their proper management. Duties of domestics. A complete guide to household cleaning. The most efficient ways of arranging and operating the kitchen and laundry. Even a chapter on how to build a household laboratory for distilling needs.
LIVERY: How to construct a proper stable. Different kinds of carriages. The management and care of horses. The duties of coachman, stable boy, etc.
FARM: Cows and how to raise poultry and other types of food animals. Plus instructions for bee-keeping and the management of fish ponds.
PERSONAL APPEARANCE AND HYGIENE: Hair and skin care, toilet, etc. Cosmetics, soaps and perfumes. The various articles of dress. Jewelry and other ornamentation.
FAMILY HEALTH AND CARE OF INFANTS …
AND MUCH, MUCH MORE!!!
This book is like no other receipt book I have ever seen, in terms of the range of topics it covers and the sheer wealth of useful information it delivers. In addition to chapters full of receipts, it also has chapters containing general information and the historical backgrounds of various subjects – far too much to list here.
The cookery section alone could be published as a book unto itself – a whopping 400 pages of old-fashioned recipes and advice: entrees, vegetables, meat, fish, poultry, wild game, breads, desserts, puddings, cakes, tarts, puddings, ices, not to mention a whole section devoted to brewing wines, ales, teas, coffees and more.
If you’re familiar with my sales, you know I like to give buyers as much information about a book as possible. For that reason, I spent quite a few hours compiling a summary of the Contents, which you’ll find below. It is by no means an exhaustive summary (although it did exhaust me to compose it) but I believe it will give you a firm idea of the wealth of lost knowledge waiting for your behind the covers. Further down the page, you can also see some photos of the book and some of the pages inside.
FOLKS, IF YOU’RE INTO ANTIQUE RECIPES AND RECEIPTS, VICTORIAN DECOR, ETC., DO YOURSELF A FAVOR AND DO NOT MISS THIS sale.
CONTENTS ARE:
PRACTICAL HOUSEHOLD DETAILS CONNECTED WITH COOKERY:
MARKETING: Rules for marketing * Joints and parts of butcher’s meat enumerated * Choice of meat, fish and poultry * Purchase of grocery
STYLE AND MANAGEMENT OF THE TABLE: Carving * Directions for carving * Arrangement of the Table, and order of the courses * Preparation of meat, &c, for cooking, and directions for cooking processes * Allowance of time for cooking processes * Preparing fish for cooking * Preparing poultry, game and wild fowl * Scalding and singeing pigs * Preparing vegetables for cooking * Management of the contents of the larder * Hints respecting dripping, suet, &c.
ON THE GENERAL ARRANGEMENT OF A KITCHEN AND ON THE CULINARY PROCESSES AND APPARATUS FOR COOKING:
INTRODUCTION AND GENERAL REMARKS
RATIONALE OF THE SEVERAL PROCESSES EMPLOYED IN COOKERY
CULINARY APPARATUS: Fire-place * Apparatus for roasting * Apparatus for broiling * Apparatus for frying * Apparatus for baking * Apparatus for boiling * Apparatus for stewing * Cooking by steam * Cooking by gas * Portable cooking apparatus
FURNITURE OF THE KITCHEN AND OTHER OFFICES
EXAMPLES OF VARIOUS KITCHEN FIRE-PLACES
PUMPS AND LIST OF FURNITURE OF THE KITCHEN AND OTHER OFFICES CONNECTED WITH IT
ON THE PRESERVATION OF FOOD:
INTRODUCTION AND GENERAL OBSERVATIONS
PRECAUTIONS TO BE USED IN KEEPING ANIMAL FOOD FOR A SHORT TIME PREVIOUS TO ITS BEING COOKED
PRESERVATION OF ANIMAL FOOD FOR A LONG TIME: Preservation of Animal Food by drying * Preservation of food by cold * Preserving Animal Food by Salt * Preserving Meat and Fish by Sugar * Preservation of Meat by smoking or smoke-drying * Preservation of animal food by vinegar * M. Appert’s method of preserving food * Preservation of meat by potting * Preservation of butter * Preservation of eggs * Preservation of milk
PRESERVATION OF FRUITS AND VEGETABLES: Usual methods of preserving our ordinary fruits, roots and vegetables, without sugar, for winter’s store * Preserving fruit and vegetables by scalding and by M. Appert’s methods * Preserving vegetables by drying completely * Preserving vegetables by salt * Preserving vegetables by Vinegar * Preserving vegetables by spirits * Preserving vegetables by sugar * Preserving vegetables by syrup
ON MAKING BREAD:
INTRODUCTION AND HISTORY OF BREAD
MATERIALS OF WHICH BREAD IS COMPOSED: General observations on the cerealis * Wheat * Barley * Oats * Rye * Rice * Maize or Indian corn * Millet * Buckwheat * Pease and Beans * Preparation of the flour from grain * Description of grain * Cleaning corn previous to grinding * Grinding and dressing the flour * Constituents of wheat flour and its various qualities * Yeast * Water * Salt * Assize of bread
THEORY OF BREAD-MAKING, THE VARIOUS KINDS OF BREADS, AND MANNER OF PREPARING THEM: Unfermented bread * Theory of fermentation of bread * Leavened bread * Bread fermented with yeast and made by public bakers * Adulteration of bread * Home-made bread * Fancy bread * Receipts for making yeast * On the bake-house; construction of ovens for baking bread; and remarks on the process of baking * Bread made of mixtures of various grains * Doherty’s description * Farinaceous substances which are used in various parts of the world instead of bread; together with others which might be occasionally employed in times of scarcity
RECEIPTS FOR ENGLISH COOKERY:
BUTCHER’S MEAT:
For a round of beef Beef, to be boiled Beef bouilli Rump of beef stewed in its own gravy Stewed rump steaks Sirloin of beef, roasted Ribs of beef, roasted Broiled rump steaks Beef tongues Boiled tongue Roasted tongue Stewed tongue VEAL:
Fillet of veal, boiled Boiled knuckle of veal Veal stewed The fillet of veal Loin of veal, roasted Shoulder of veal, roasted Breast of veal, roasted Breast of veal, roasted, with oyster sauce Broiled veal cutlets Veal chops Veal olives Italian collops Fricandeau of veal Veal cutlets Calves’ brains in various ways Sweetbreads done in various ways Boiled calf’s head Calf’s head, hashed MUTTON:
Leg of mutton, boiled The neck of mutton Stewed leg of mutton Hotch Potch Stewed loin of mutton to eat like venison Haunch of mutton, roasted Saddle of mutton, roasted Loin of mutton, roasted Broiled mutton chops Fried mutton chops Mutton chops in disguise Maintenon Chops LAMB:
Leg of lamb, boiled Leg of lamb, stewed Lamb chops stewed with cucumbers Roasted lamb Broiled shoulder of lamb Lamb chops from the loin PORK:
Boiled pork Pease pudding Roasted leg of pork Roasted loin, neck and sparerib Pork chops Broiled blade-bone To roast a Porker’s head To cook a sucking pig Pork sausages Oxford sausages Chawl, or pig’s cheek Ham, to boil To boil bacon VENISON:
Haunch of venison, roasted Neck or shoulder of venison, roasted Stewed venison Hashed venison Venison chops POULTRY AND GAME:
Boiled fowls Roasted fowls Fowls roasted in batter Broiled fowl with mushrooms Boiled turkey Roasted turkey Boiled goose Green goose, roasted Roasted goose To roast ducks Pigeons Broiled pigeons Stewed pigeons In roasting pheasants or partridges Broiled partridges Moor game, grouse and black cock Woodcocks Wild ducks Widgeons and teal Snipes Larks and plovers Roasted Hare Rabbits, boiled Rabbits, roasted Rabbits to be broiled FISH – SEA FISH:
Boiling turbot Broiled turbot Brill Cod’s head and shoulders Fried smelts Crimped cod Baked cod Salted cod Cod Sounds, boiled Cod Sounds, broiled Boiled haddocks Fried haddock Soles, boiled Fried soles Broiled soles John Dory Crimped skate Skate, fried Salmon Salmon, broiled Fried salmon Mackerel Mackerel, broiled Fillets of mackerel, fried Other ways of dressing mackerel Red mullet Herrings FISH – FRESH WATER FISH:
Trout Eels Matelotte of eels Collared eels Pike An excellent method of cooking pike Perch Flounders Carp Tench FISH – SHELL-FISH:
Lobsters Crayfish Broiled lobster Lobster curry Lobster Salad Shrimps To boil crabs Hot crab Stewed oysters Scolloped oysters Fried oysters Oyster loaves SOUPS – WINTER SOUPS:
Clear brown stock Second Stock, or Consomme Thickening for brown gravy soups How to clarify stock Ox-cheek Soup Ox-tail Soup Mullgatawny Soup Mock Turtle Soup Giblet Soup SOUPS – SPRING SOUPS, WHITE AND VEGETABLE:
White soups To make the leason Veal stock Vermicelli soup Macaroni soup Chicken soup Sorrel soup Green pea soup Asparagus soup SOUPS – GAME SOUPS:
Game soups Hare soup Partridge Soup SOUPS – FISH SOUPS:
Stock for Fish Soup Eel Soup Turtle Soup GRAVIES:
Beef Gravy Veal Gravy Savoury Jelly for Meat Pies Gravy for Poultry Gravy for Game Turtle Gravy for Hashed Calf’s Head SAUCES:
White Roux, or Thickening for Sauces Bread Sauce for Roasted Poultry and Game Green Mint Sauce White Onion Sauce for Boiled Rabbits or Roasted Shoulder of Mutton Brown Onion Sauce Caper Sauce Parsley and Butter Mushroom Sauce Tomato Sauce Apple Sauce Wine Sauce for Venison Melted Butter Clarified Butter Burned Butter Butter, oiled SAUCES – FISH SAUCES:
Oyster Sauce Lobster Sauce Egg Sauce for Salt Fish Mackerel Roe Sauce Liver Sauce for Fish A Very Fine Sauce for Fish Cullis for Fish FORCEMEATS:
To compound forcemeats Forcemeat for boiled turkey StufFing for goose or ducks Stuffing for hare or roasted rabbit Stuffing for roasted pigeons Forcemeat for Pies A forcemeat of rabbit FLAVOURING INGREDIENTS:
To prepare mustard for use First, second and third method COOKING VEGETABLES:
Potatoes Cabbage and Greens Carrots Turnips Spinach Asparagus and sea kale Cucumbers Green Pease Windsor Beans French Beans Salad SWEET AND SAVOURY HERBS:
Seasons for drying sweet herbs Mint Curry powder A Ragout powder Mushroom powder Anchovy powder Oyster powder STORE SAUCES, ESSENCES, VINEGARS AND CATSUPS:
Soy Essence of ham Soup Herb Spirit Spirit of Savoury Spice Soup herb spirit and spirit of savoury spice Relish for chops Essences of the various flavoring substances Essence of lemon peel Essence of pimento Olio saccharum of lemon Tincture of allspice Essence and tincture of nutmeg Essence of cinnamon Tincture of cinnamon Tincture of neetmok Tincture of celery Chili vinegar Garlic vinegar or wine Eschalot vinegar Tarragon vinegar Mushroom catsup Walnut catsup Tomato catsup PASTRY:
Preparing Pie Crusts:
Receipt for a rich Meat Pie crust Plain meat pie crust Crust for venison pasty Standing crust for Yorkshire Pies Potato crust Puff paste for Patties, Vol au Vents, etc Making Savoury Pies:
Rumpsteak Pie Beefsteak Pie, with oysters Veal Olive Pie Ham and Veal Pie Venison pasty Mutton pie Small mutton pasties Rabbit pie
Giblet pie Pheasant pie Pigeon pie Trout pie Eel pie Savoury Patties:
Lobster patties
Patties of ham and chicken Patties of forcemeats PUDDINGS, TARTS AND SWEET DISHES:
Plain Family Rice Pudding, baked Another Receipt for Baked Rice Pudding Rice Pudding, boiled Rice and Apple Snow Balls Ground Rice Pudding Puddings of millet, sago, tapioca and arrow-root Batter pudding Pancakes and fritters Fritters Rice fritters Apricot or Greengage Pudding, baked Lemon Pudding A Plain Pudding Tansey Pudding Rich Plum Pudding Plain Plum Pudding Suet Pudding Marrow Pudding Apple Tart Cranberry Tart Rhubarb Tart Icing for fruit tarts Curd cheesecake Lemon cheesecake Mincemeat CREAMS AND CUSTARDS:
Cream for tarts
Cold Custards Blanc-mange Syllabub Trifle Calves’ Feet Jelly Fruit jellies RECEIPTS FOR FRENCH COOKERY:
SOUPS AND SAUCES:
Grand Consomme Consomme of Poultry Consommes of Game White Roux for thickening white sauces Potage a la reine Potage a la conde REMOVES (AFTER FISH AND SOUP):
Beef a la Flamande Braised leg of mutton Calf’s Head de fruits certain Fowls a la Montmorencie Removes of Ham Westphalia Ham a l’Essence ENTREES:
Miroton of Beef Mirotons of Palates of Beef a la Ude Cutlets of Mutton The inside of Fillet of Mutton marinaded, au Chevreuil Grenadier de Veau Scollops of Sweetbreads, with Green Pease Miroton of Pickled Tongue Fowl a la Villeroi Scollops of Fowls Chickens a l’Ivoire Curry Partridges a la’Espagnole Young Partridges a la Montmorenci Partridges a la Crassandine Salmi of Pheasants Entrees of Rabbits Rabbits a l’Orlie Scollops of Rabbits and Truffles Blanquette of Rabbits with Green Pease Rissoles of Rabbits Fillets of Hare Fillets of Hare en Chevreuil Compote of Quails Quails, with Pease Quails a la Crassandine Salmi of Woodcocks Compote of Pigeons (brown) Wild Ducks, with Orange Sauce Wild Ducks, with green pease Larks au gratin STUFFINGS AND FORCED MEATS:
Panadas Flavoring or Seasoning Ingredients Forcemeat Balls Quenelles Quenelles of Veal Quenelles of Fowls Quenelles of Fish Forced-meat Balls for Pies Egg Balls Curry Balls Balls for Mock Turtle Soup GRAVIES, SAUCES AND PUREES:
Jus de Beouf Blond de Veau White and Brown Roux Coulis Sauce Robert, for Roast Pork or Goose Sauce Espagnole Sauce Piquante Sauce a la Reine for Boiled Chickens Maitre d’Hotel Sauce Tomato Sauce Glaze Soubise or Puree of Onions Puree of Celery ENTREMETS:
Omelettes Omelette of Herbs Omelet Souffle Omelette Souffle au Gateau au Riz Salamandered Eggs Eggs in the Italian Method Oeufs a la Neige Vegetable Entremets Potato a la Maitre d’Hotel Casserole of Potatoes Turnips with a Sauce Blanche Carrots a d’Orleans Spinach au Consomme Spinach with Cream Cauliflower a la Sauce Blanche Asparagus au Jus Let Petites Pointes d’Asperge Windsor Beans Pease Green Pease a la Paysanne Artichokes in white sauce Entremets of Sweet Dishes Casserole of Rice Turban de Riz Macaroni Entremets of French Pastry French Puff Paste Crisp Paste French Tourte Croquante of Paste Vol au Vent Pate d’Amandes Tartelettes a la Chantilly Mirletons de Rouen Ramequins Entremets of Fruit Stewed Pears Stewed Apples with custard Entremets of Cream Italian Cheese a L’Orange au Citron Fromage Bavarois Fromage d’Abricots Fromage de Peche Entremets of Jelly Italian Jelly Jelee de Fraises Framboises Madeira Wine Jelly CONFECTIONERY FOR DESSERTS, ROUTS AND BALLS:
CAKES AND BISCUITS:
Rich Plum Cake Sugar Ice for Plum Cake Common Plum Cake Plain Seed Cake Sponge Cake Champagne Biscuits Savoy Biscuits Gimblettes Scotch Short Bread Macaroons Light Macaroons Ratafia Biscuits Almond Wafers Dry Meringues ICES AND COMPOTES:
Creams for Ices Whipt Cream Orgeat Ice Cream Strawberry Ice Cream Raspberry, currant and raspberry, and Pineapple Ice Cream Water Ices Currant water ice Cherry ice Apricot ice Lemon water ice Green Apricot Compote Ripe Apricot Compote Rice Plum Compote Raspberry Compote Apple Compote CONFECTS FOR DESSERTS AND ROUTS:
Candied Fruits Mode of candying Orange chips Fruits in Paste Apple Paste Apricot Paste Greengage Paste Raspberry and Strawberry Pastes Fruits in Biscuit Apricot Biscuits Apple Biscuits Raspberry Biscuits Liquid Confects Iced Fruit Waters Strawberry Water Orgeat Water Orange Water Lemonade Raspberry Vinegar Capillaire COOKING FOR THE ECONOMIST AND THE INVALID:
Butcher’s Meat, Fish and Poultry Economy in the Use of Poultry, Game and Fish Hot Dishes Prepared from Cold Provisions Bills of Fare for Family Dinners Receipts for Cooking Cold Provisions Modes of Cooking Cold Butcher’s Meat, etc Cooking Cold Poultry and Game Warming Up Cold Fish Warming Up Vegetables Left at Table Cold Sweet Dishes Cooking for the Invalid Simple Beverages for the Sick Gruels and Caudles Milk Nourishment for Invalids Meat and Vegetable Teas Egg Nourishment Panadas Puddings for Invalids Blanc Manges and Jellies for Invalids ON THE VARIOUS BEVERAGES USED IN THE BRITISH ISLES:
WATER
FERMENTATION
ON BREWING:
Introduction Materials for Brewing Malt Hops Water Principles for the operations in brewing Mashing Boiling and hopping Cooling the wort Fermentation of malt liquor in the tun Cleansing and barreling Practical directions for brewing Explanation of technical terms Description of the bvessesls and instruments used in brewing Construction of the brewhouse On purchasing the materials for brewing and the quantities required Particular detail of the process of brewing Receipts for domestic brewing Of various ingredients sometimes added to malt liquors, chiefly for the purpose of adulteration On the various kinds of malt liquors History of malt liquors Porter Ale Some account of the beer made on the continent Various kinds of cheap beer made of other ingredients besides malt and hops Management of the beer cellar, and storing of beer Fining of beer Bottling malt liquor Strength of malt liquors ON WINES:
General principles of making wine Introduction Of the grape vine, and the chemical composition of the grape Sketch of the theory or general principles of wine-making Distinctions in wine which arise chiefly out of the manufacture Description of foreign wines French wines Wines of Germany, Hungary and Switzerland Wines of Portugal Spanish wines Wines of Madeira and the Azores Wines of Italy, Sicily, and Greece Wines of Africa Wines of Asia and America On mixing foreign wines in the manufacture, and particularly with brandy Table of the quantity of alcohol in several kinds of wine and other liquors, analyzed by Brande, Prout, &c., also prices of wines Wines of the ancients Manufacture of British or Domestic Wine Wine from British grapes Raisin wine General principles for the fabrication of domestic wines from other fruits independent of the grape Gooseberry wine Currant wine Elderberry wine Cherry wine Mulberry wine Apricot wine Strawberry and raspberry wine Cider white wine Cowslip wine Orange wine Birch wine Ginger wine Rhubarb wine Wine made from mixed fruits Management of the wine cellar Construction of the wine cellar Casks for wine Racking Sulphuring Clarifying wines Bottling wines Diseases of wine and their remedies Choice of wines Coopering ON THE MAKING OF CIDER, PERRY AND MEAD:
Cider Perry Mead ON THE MAKING OF VINEGAR:
General principles of vinegar-making On the different sorts of liquor Wine vinegar Raisin vinegar Common vinegar Vinegar from various substances Preservation and purifying of vinegar Wood vinegar Adulteration of vinegar ON THE VARIOUS SPIRITUOUS LIQUORS:
History of Ardent Spirits General principles of the production of ardent spirits Distillation Various kinds of ardent spirits Brandy Rum Corn or malt spirit Spirit from various vegetable substances Arrack Proof spirit Rectification of spirits Compound spirituous liquors Geneva and gin Usquebach Ratafias Cordials Legal enactments respecting spirits Various spirituous liquors prepared in different countries VARIOUS ORDINARY BEVERAGES:
Beverages of the simplest kind, not fermented with carbonic acid gas, together with certain saline ingredients Beverages composed partly of fermented liquors ON TEA:
History of introduction of tea into Britain Tea plant and its cultivation Various kinds of tea imported Chemical analysis of tea and its medical effects Adulteration of tea Consumption of tea Purchase of and keeping tea Cultivation of tea in other countries than China Plants employed as substitutes for tea Use of tea in different nations Tea pots and tea kettles ON COFFEE:
History of coffee The coffee plant and its cultivation Analysis of coffee Roasting and grinding coffee Preserving coffee Preparing beverages from coffee Substitutes for coffee CHOCOLATE AND COCOA
ON SUGAR:
Introduction and history of sugar Manufacture of sugar from the sugar-cane, and the various kinds of cane sugar Sugar-candy, barley sugar and syrup On our supplies of sugar Analysis of sugar SUGAR MADE FROM OTHER PLANTS BESIDES THE SUGAR-CANE:
Palm sugar or jaggery Maple sugar Beet root sugar Grape sugar Sugar from turnips, parsnips and grass Starch sugar, and sugar from potatoes ON HONEY AND MANNA
ON FOOD:
NUTRITION CONSIDERED PHYSIOLOGICALLY AND CHEMICALLY: General observations * Manner in which nutrition is performed * Chemical principles of which food consists * On the chemical difference between animal and vegetable substances, considered with their relation to their use as food
OF ANIMAL FOOD: General observations * Examinations of the various parts of animals, with a view to their employment as food * General remarks * Proximate principles * Skin * Cellular membrane * Flesh * Bone * Cartilage * Fat * Blood * Mucus * Shell * Internal organs * Animals used for food considered as influenced by size, age, sex, etc
QUADRUPEDS USED AS FOOD: Introduction * The ox * Sheep * Swine or hog * Deer * Goat * Rabbit * Hare * Quadrupeds used as food in other parts of the world, though not in Great Britain
MILK, BUTTER AND CHEESE: Milk and the varieties of foods prepared from it * General remarks * Properties of cow’s milk * Artificial coagulation of milk * whey * Cream * Skimmed milk * Milk considered as an aliment * Butter * General remarks * Generap principles of the formation of butter * Properties of butter * Varieties of butter used in England * Butter-milk * Cheese * Chemical principles and general properties * Varieties of cheese
BIRDS: Introductory observations * Common or domestic fowl * Guinea-fowl * Turkey * Pheasant * Partridge * Bustard * Quail * Peacock * Swan * Goose * Duck * Widgeon * Teal * Pigeon * Lark * Crane * Snipe * Plover * Lapwing * Red Grouse * Black Grouse * White Grouse * Woodcock * Puffin, Kittiwake, and Auk * Swallow * Wheat-eaer * Landrail or Corncrake * Ortolan * Eggs
FISH: General observations on fish * Salt water fish * Turbot * Sole * Brill * Flounder * Dab * Plaice * Halibut * Common Cod * Haddock * Whiting * Ling * Torsk or Tusk * Coal-fish * Mackerel * Smelt * Gurnard * Conger eel * Skate * Striped red mullet * Gray mullet * Herring * Pilchard * Sprat * White Bait * Shad * Anchovy * Doru, or John Dory * Sturgeon * Tunny * Sea Lamprey * Weaver * Wolf Fish or Sea Cat * Bass * Sea Bream * Lump-sucker * Dog fish * Whale * Porpoise * Dolphin * Fresh water fish * Salmon * Salmon trout * Bull Trout * Common trout * Samlet * Charr * Grayling * Gwinead * Pike * Carp * Perch * Roach * Fresh water bream * Tench * Gudgeon * Barbel * Dace * Rudd * Chubb * Bull’s Head * Loach * Bleak * Common eel * Minnow * Shellfish * Lobster * Crab * Shrimp * Oyster * Scallop * Muscle * Cockle * Razor Fish * Periwinkle and Whelk * Helix Pomatia * Reptiles and insects
ON VEGETABLES USED AS FOOD: General view of the constitution of vegetables * Starch * Gluten * Vegetable Albumen * Sugar, or the saccharine principle * Mucilage * Gum * Liguin or woody fibre * Vegetable jelly * Vegetable oils * Vegetable wax * Resin * Camphor * Tannin or Tannic acid * Colouring matter * Vegetable acids * Vegetable alkalies * Bitter principle * A few other vegetable principles
DESCRIPTION OF THE VEGETABLES USED AS FOOD: Cabbage tripe * Leguminous vegetables * Esculent roots * Spinaceous plants * Alliaceous plants * Asparaginous plants * Acetarious vegetables * Small salad herbs * Pot herbs or seasoning herbs * Sweet herbs * Plants used in tarts, confectionery and domestic medicine * Plants used only in preserves and pickles * Poisonous plants that grow wild in Britain * Esculent fungi
DESCRIPTION OF THE FRUITS USED AS FOOD: Kernel fruits * Stone fruits * Orange tribe * Pulpy fruits * Nuts * Berries * Exotic fruits
SPICES
DOMESTIC ARCHITECTURE:
Chapter I. - Choice of a Situation
Chapter II - Classes of domestic Buildings
Chapter III - On the various Styles of Architecture employed in domestic Edifices in Britain
Chapter IV - Arrangement and Description of the various Apartments
Chapter V - Duties of the Architect
Chapter VI - Hints on the Practice of Building: Constructing the Carcass or Skeleton of a House * Bricks * Stone * Mortar and Cement * Drains * Foundation * Walls of Brick and of Stone * Chimneys * Pointing Brickwork * Stuccoes and Rough-cast * Carpenters\' Work * Smiths\' Work * Coverings for Roofs * Details of finishing the Interior * Plastering the Walls and Ceilings * Floors * Staircase * Doors * Windows * Chimney-pieces * House Painting * Fresco Painting and Encaustic * Bronzing * Paper-hanging * Sun-blinds * Bell-hanging * Verandas and Balconies * Decorative Sculpture and Carving * Water-pipes * Water-closets * Fountains * On rendering Houses Fire-proof
ON THE HEATING OF DOMESTIC EDIFICES:
Chapter I – On Heat
Chapter II – The Various Methods of Warming Domestic Buildings: Warming by chimney fireplaces * Of combustion * Construction of chimney fireplaces * On grates * Warming by close stoves * Warming by flues * Warming by steam * Warming buildings by hot water * Warming by hot air * Warming by gas * General and concluding observations on warming domestic buildings * On smoke * Sweeping chimneys
Chapter III – On the Various Kinds of Fuel: Wood * Charcoal * Coal * Coke * Peat * Prepared fuel * Liquid fuel * Coal gas * Economy of fuel and comparative heating powers of the various kinds * Spontaneous combustion
ON THE VENTILATION OF DOMESTIC EDIFICES:
Chapter I – Chemical Properties of Ventilation
Chapter II – Practice of Ventilation
Chapter III – Fumigation , or disinfecting buildings or apartments
ARTIFICIAL ILLUMINATION OR LIGHTING IN DOMESTIC RESIDENCES:
Chapter I – On Light and Flame: Historical remarks * Nature and laws of light * On the nature of flame, as employed for artificial light
Chapter II – Of the various substances employed in the production of artificial light: General remarks * Wax * Spermaceti * Tallow * Oil * Bituminous substances used for light
Chapter III – Candles: Wax candles * Spermaceti candles * Tallow candles * Dipped candles * Mould candles * Composition candles * Cocoanut candles * Palmer’s candles* Other varieties of candles * Management of candles and comparison between those of wax and tallow * Relative quantities of light from various candles and lamps * Candlesticks
Chapter IV – Lamps: The simplest kinds of lamps * Argand’s Lamp * Annular French Lamp * Parker’s Sinumbra Lamp * Quarrell’s Sinumbra Lamp * Isis Lamp * Quarrell’s Albion Lamp * Parker’s Hot Oil Lamp * The Solar Lamp * Keir’s Fountain Lamp * Parker’s Fountain Lamp * Carcel Lamp * Young Vesta Lamp * Lamps for Reading * Lamps to Burn Solid Oils* Wax Lamps * Lamps without flame * Carriage lamps * Hall lamps * Candelabra * Very intense lights * Management of lamps * Expeditious methods of procuring light
Chapter V – Illumination by means of gas
ON HOUSEHOLD FURNITURE:
Chapter I – General 0bservations
Chapter II – Cabinet-maker and Upholsterer
Chapter III – On the Materials Employed in Furniture: Woods * Ivory * Marble * Alabaster * Scagliola * Leather * Papier Machee * Textile fabrics * Hair * Tortoise-shell * Whalebone * Mother-of-pearl * Feathers * Caoutchouc or India rubber * Metals * Platinum * Gold * Silver * Iron * Copper * Lead * Tin * Zinc * Quicksilver * Alloys of Metals * Substances for Scouring and Polishing
Chapter IV – Gilding
Chapter V – Bronzing
Chapter VI – Japanning and Varnishing
Chapter VII – Laquering
Chapter VIII – History of Furniture
Chapter IX – Present Style of Furniture
Chapter X – Furniture of the Principal Apartments: Window Curtains * Window Blinds * Carpets and Rugs * Floor-cloth and Oil-cloth Covers * Tables and Stands * Sideboards * Sofas * Chairs and Seats * Bookcases. Bookstands, and Writing-desks * Screens * Sculpture, Paintings, &c * Tapestry, Embroidery, and Filigree
Chapter XI – Furniture of the Entrance Hall
Chapter XII – Bedroom Furniture: Beds * Bedroom chairs * Couches, tables, dressing glasses, &c * Towel and wash stands * Wardrobes * Chests, drawers, &c
Chapter XIII – Invalid Furniture
Chapter XIV – Furniture of the Nursery
Chapter XV – Earthen-ware, including Porcelain: Historical remarks on pottery * Principles of pottery * Common red pottery and stoneware * English White stone-ware and Wedgwood’s wares * Other kinds of earthen-ware made in England * Porcelain * Historical remarks * Distinctions of porcelain and manufacture of English china * Porcelain of various countries * Purchasing and mending china
Chapter XVI – On Glass: History of glass-making * Composition of glass * Process of glass-blowing * Properties of glass * Various kinds of glass in common use * Cutting and grinding glass * Coloured glass and enamel * Glass beads * Duty on glass * Glass mirrors * Glass used as table furniture
Chapter XVII – On Plate: General remarks * Goldsmith * Silversmith
Chapter XVIII – On Cutlery: Knives and forks, with various cutting instruments * Observations on sharpening cutting instruments in general * Remarks on polishing metals
THE STILL ROOM AND THE MANNER OF FITTING UP A DOMESTIC LABORATORY:
Apparatus for Distillation * Various Processes Performed in the Laboratory * Description of Essential Oils or Essences, and the Mode of Preparing Them * Simple Distilled Waters and Methods of Preparing Them * Mode of Preparing Spirituous Aromatic Distilled Waters, and Spirits of the Perfumers * Tinctures and Extracts * Adulteration of Essential Oils
HOUSEHOLD SERVANTS AND THEIR DUTIES:
Chapter I – Condition of Domestic Servants, and the Obligation of their Service; their Qualities, &c., considered: Condition of domestic servants * Qualities of servants * Corrupt practices of servants * Household regulations * Food of household servants * Dress of servants * Customs and rules among establishments of domestic servants * Perquisites of servants * Hiring servants * Extent of establishments of servants * Duties of men servants * Duties of the house steward * Duties of the valet * Duties of the butler * Duties of the man cook * Duties of the footman * Duties of the under butler * Duties of the inferior household * Duties of women servants * Duties of the lady’s maid * Duties of the upper and under nurse maids * Duties of cook, kitchen maid, and scullion * Duties of the upper and under housemaids * Duties of the still-room maid * Duties of the laundry maid * Duties of servants of all work
Chapter II – Household Cleaning: General household cleaning * General observations * Cleaning floors * Cleaning the sides of apartments * Cleaning marble and stone work * Cleaning areas, dustholes, &c * Cleaning windows * Cleaning rooms and furniture * Sweeping and dusting * Cleaning and preservation of carpets * Cleaning grates, fire irons, fenders * Cleaning brass work * Cleaning drawing room ornaments * Cleaning articles in the butler’s pantry * Cleaning china, earthenware and glass * Cleaning plate * Cleaning plated wares and British ware * Cleaning papier mache and japanned wares * Cleansing kitchen utensils of metals * Cleanliness, a means of exemption from troublesome insects * Fleas and bugs * The moth * The housefly * Mice and rats
ECONOMY OF THE LAUNDRY:
Theory of Washing * Description of the Various Kinds of Soap and Other Materials Used in Washing and of the Ingredients of Which They Are Made * Potash and Pearlash * Soda * On Soap * Water for Washing * On Starch * Practice of Washing, Drying, Ironing, Etc * Drying * Starching * Ironing and Mangling * Construction of the Wash-House and Laundry, and Description of the Furniture and Apparatus Used * Washing by Machines * Washing by Steam * Marking Linen * Scouring, Removing Stains, Etc
ON THE VARIOUS TEXTILE FABRICS FOR CLOTHING AND FURNITURE:
On Dress in General; Spinning and Weaving * Spinning * Weaving * Woollen Fabrics for Clothing and Furniture * Historical and General Remarks * Manufacture of Cloths and Other Woollen Fabrics * Description of the Principal Woollen Fabrics * Stuffs * Linen Fabrics for Clothing and Furniture * Historical and General Remarks * Description of the Flax Plant and Preparation of Flax * Manufacture of Linen Fabrics * Description of Fabric Made of Flax and Hemp * Cotton Fabrics for Dress and Furniture * Natural History of the Cotton Plant * The Spinning of Cotton * Cotton of Various Countries * The Cotton Manufacture in India * Description of the Various Cotton Fabrics * Silk Fabrics for Dress and Furniture * Management of the Silk to Form Thread * Bleaching and Weaving Silk, and Preparing it for the Dyer * Silk of Various Countries * neetmok * Description of the Various Silk Fabrics * Fabrics of Mixed Materials * On a Few Other Materials Used Occasionally in Making Cloth * Lace * Historical Remarks * Manufacture of Lace * Description of the Various Kinds of Lace * Gold Lace * Elastic Fabrics and Water-Proof Cloth * Furs * Bleaching * Bleaching of Linen * Bleaching Wool * Bleaching Cotton * Bleaching Silk * Various Facts Respecting Bleaching * Dyeing * Theory of Dying * Practice of Dyeing * Dyeing Wool * Dyeing Silk * Dyeing Cotton * Dyeing Blue Colors * Dyeing Yellow Colors * Dyeing Red Colors * Dyeing Black Colors * Dyeing Brown Colors * Dyeing Compound Colors * Calico Printing * Calendering
THE LIVERY:
CARRIAGES: History of Carriages * Construction of Four-Wheeled Carriages * Description of the Four-Wheeled Carriages with Perches * Four-Wheeled Carriages without Perches * Two-Wheeled Carriages * Various Details Respecting the Parts of a Carriage
OF STABLES AND THE MANAGEMENT OF HORSES: Construction of Stables * On Horses and Their Management * General Remarks on the Various Breeds of Horses * Names of the External Parts of a Horse * Various Qualities in a Horse * Food of the Horse * Duties of the Coachman, Groom and Stable Boy * Horse-Shoeing * Hair of the Horse * Diseases of the Horse * Faults of Horses * Purchase of Horses * Criteria of the Qualities of Horses * Condition of Horses * Precautions in Travelling * Riding * Mules and Asses
DAIRY AND THE MANAGEMENT OF DOMESTIC ANIMALS:
The Management of Cows * Construction of the Cow-House * Milking and Management of Milk * Construction of the Dairy House * The Making of Butter * The Making of Cheese * Poultry * Common Fowls * Turkeys * Geese * Ducks * Pigeon-House and Pigeons * Guinea Fowls * Swans * Pheasants * Aviary * Pigs and Their Management * Rabbits * Apiary and Management of Bees * Fish Ponds
PERSONAL APPEARANCE, HYGIENE AND FAMILY HEALTH:
RESPECTING VARIOUS ARTICLES OF DRESS:
* Tailor, Mantua-Maker and Milliner * Hats, Caps and Other Coverings for the Head * Shoes and Boots * Gloves * Stockings * Shirts * Pocket Handkerchiefs * Buttons * Various Other Articles Connected with Dress
THE TOILET, AND SUBJECTS CONNECTED WITH IT: * Management of the Hair * The Teeth * The Ears * The Eyes * Hands and Feet * Shaving * Soaps for the Skin * Cosmetics * Paints for the Face * Substances Used as Perfumes * Gums and Balsams * Aromatic Leaves, Flowers, Boots and Woods * Essential Oils, or Essences, Perfumed Spirits and Waters * Pomades or Pomatums * Pastes
JEWELRY:
* General Remarks * Diamonds * Gems Belonging to the Species Corundum * Sapphire * Ruby * Emerald * Beryl – Aquamarine * Chrysoberyl * Topaz * Hyacinth * Chrysoprase * Chrysolite or Peridot * Turquoise * Tourmaline * Garnet * Rock Crystal * Amethyst * Avanturine * Opal * Chalcedony, Agate and Carnelian * Malachite * Jet * Amber * Pastes or Imitations of Gems * Pearls * Coral * Various Ornaments
PRESERVATION OF HEALTH AND DOMESTIC MEDICINE: * Health in the Nursery * Arrangement of Nurseries * Management of New-born Infants * Diet and Regimen * Sleep of Children * Exercise of Infancy and Childhood * Cleanliness and Bathing of Children * Nursery Attendants * Sickness in the Nursery * Diseases of Children * Circumstances Favorable to the Preservation of General Health in the Family * Useful Information in Case of Sickness in the Family * Accidents in the Family * Domestic Management of the Sick Room * Qualifications of Nurses for the Sick * Convalescence
AND MUCH, MUCH MORE!!!
(Some of the photos below are from another 1859 edition of this book that I sold previously on . All of the same illustrations are in the book currently at sale, albeit with variations in foxing, toning, etc.)
Remember folks, this is an 1859 original. This book is 157 years old. Check out all the RARE ANTIQUE BOOKS ABOUT THE INDIAN WARS, CIVIL WAR, REVOLUTIONARY WAR AND THE OLD WEST THAT I\'M OFFERING ON THIS WEEK!
Please be sure to add me to your List of Favorite Sellers!
Don\'t miss out on any of my latest listings. Click here to sign up for the NEETMOK NEWSLETTER!
Winner pays for media mail shipping in the United States of America.
INTERNATIONAL buyers: All international buyers must pay by PayPal.
© 2011-2016 by seller neetmok. NEETMOK BOOKS IS A REGISTERED MEMBER OF ’S VERO PROGRAM. Unauthorized use of Item Description Text or Images is a violation of rules, as posted by : \"No Copying Allowed! When you prepare your listings you generally should use only material (text, photographs, etc.) and trademarks/names that you created or own yourself or licensed from the owners.\" sale page content (i.e., item description text; lists of contents, lists of illustrations/photos; scanned images, etc.) was written/compiled/formatted by seller neetmok and, as intellectual property, is protected by copyright. UNAUTHORIZED USE OF ITEM DESCRIPTION TEXT INCLUDING SUMMARIES OF CONTENTS, ILLUSTRATIONS, ETC., PHOTOS OR OTHER PROPRIETARY INTELLECTUAL PROPERTY IS STRICTLY PROHIBITED AND WILL BE REPORTED TO ’S VERO DEPARTMENT FOR IMMEDIATE ACTION.
neetmok Store
