BIBLIOGRAPHY 1864. Host and Guest, by A. V. Kirwan. 1874. Publishers' Weekly (New York), vol. vi, 388, 421. Two lists by H. W. Hageman. 1875. A Book about the Table, by John Cordy Jeaffreson, vol. 2, chap. 17. 1890. Bibliographie Gastronomique, by Georges Vicaire. 1893. Old Cookery Books, by W. Carew Hazlitt. Second edition. 1895. National Review, vol. 24, 676; 25, 776. Two papers by Col. A. Kenney Herbert. 1902. The Pleasures of the Table, by George H. Ellwanger. 1903. My Cookery Books, by Elizabeth Robins Pennell. 1908. A Book of Simples, by H. W. Lewer. 1909. Notes from a Collector's Catalogue with a bibliography of English cookery books, by A. W. Oxford. PREFATORY NOTE IN a book called 'Notes from a Collector's Catalogue'1 I gave a list of English cookery books to the year 1700, with the name of the library in which each could be found and a collation of the various editions. The present list contains the title-pages of English books on cookery and domestic economy to the year 1850. I may repeat what was said in the former book, that my real interest is not in cookery but in the combination of cookery with medicine, which is found in most of the early books, and which, continuing through the first quarter of the nineteenth century, was gradually destroyed by the growth of railways. John and Edward Bumpus, 1909. ENGLISH COOKERY BOOKS 1500 THIS IS THE BOKE OF COKERY Here beginneth a noble boke of festes royalle and Cokery a boke for a pryncis housholde or any other estates; and the makynge therof as ye shall fynde more playnly within this boke. Emprynted without temple barre by Richard Pynson in the yere of our lorde. MD. This title is given in Ames and Herbert,' where it is stated that the Dowager Duchess of Portland brought the book from Bulstrode to London for Herbert to examine. A book called 'A noble booke of feastes royall, and of Cookerie, for Princes housholde, or any other estate, and the making thereof ', is given by Maunsell' as having been printed by John Byddell. This is doubtless the same book, and the date would be between 1533 and 1540. 1508 HERE BEGYNNETH THE BOKE OF KERVYNGE. This book is in the Cambridge Library. The colophon is 'Here endeth the boke of servyce and kervynge and sewynge and all maner of offyce in his kynde unto a prynce or ony other estate and all the feestes in the yere. Emprynted by Wynkyn de Worde at London in the Fletestrete at the sygne of the sonne. The yere of our lorde, M,CCCCC,VIII.' The British Museum has a copy with the colophon, ' Here endeth the boke of servyce and kervynge and sewynge and all maner of offyce in his kynde unto a prynce or ony other estate and all the feestes in the yere. Emprynted by Wynkyn de Worde at London in Flete strete at the sygne of the sonne. The yere of our lorde god, M CCCCC XIII.' Each of the above copies is a small quarto; A with 6 leaves, B with 6. The book was reprinted by Abraham Veale (i.e. 1 Typographical Antiquities (1812 edition), ii. 420. The first part of the Catalogue of English printed Bookes (1595). between 1558 and 1586) as THE BOOKE OF CARVYng', and twice by E. Allde as 'THE BOOKE of carving and SEWING', the first edition being without a date, the second dated 1613. These are each 12°; the former A to C in eights, the latter two A to C, in eights. The book was added in 1597 to 'The second part of the Good Hus-wifes Jewell', and in 1631 to John Murrell's 'Two bookes of cookerie and carving'. The book was edited for the Early English Text Society in 1868 by F. W. Furnivall. It begins with a list of terms which are to be used by the carver, e. g. Lyft that swanne, unlace that cony, dysplaye that crane, dysfygure that pecocke, untache that curlew, alaye that fesande, wynge that patryche, mynce that plover, and so on. ... Later on the duties of the butler are laid down and a list of his wines given, viz. Reed wyne, whyte wyne, clared wyne, osey, capricke, campolet, renysche wyne, malvesey, bastarde, tyet, romney, muscadell, clarrey, raspys, vernage wyne, cut, pymente, and ypocras. The chamberlain's duties are strange. The chaumberlayne must be dylygent & clenly in his offyce with his heed kembed & so to his soverayne that he be not reckeles & se that he have a clene sherte breche petycote and doublet. And at morne whan your soverayne wyll aryse warme his shert by the fyre.' After directions as to dressing and washing his sovereign, the chamberlain is ordered to take your leve manerly & go to the chyrche or chapell to your soveraynes closet & laye carpentes & cuysshens & lay downe his boke of prayers'. He is then to return and make the bed, ' & bete the federbedde & the bolster, but loke ye waste no feders.' After this 'se the hous of hesement be swete & clene & the prevy borde covered with a grene clothe and a cuysshyn '. Later on, after putting the sovereign to bed, 'dryve out dogge or catte & loke there be basyn and urynall set nere your soverayne, then take your leve manerly that your soverayne may take his rest meryly.' The book ends with the duties of the marshal and the usher who have to order the precedence of guests. 1539 THE TREASURE OF POORE MEN. This little book of 44 leaves contains recipes for aqua vitae and claret, but is mainly medical. 1539 THE CASTEL OF HELTHE, gathered, and made by Sir Thomas Elyot knight, out of the chief authors of Phisyke, whereby every man may knowe the state of his owne body, the preservation of helthe, and |