The London art of cookery, and housekeeper's complete assistant : On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. ... To which is added, an appendix, containing considerations on culinary poisons; directions for making broths, &c. for the sick; a list of things in season in the different months of the year; marketing tables, &c. &c. Embellished with a head of the author, and a bill of fare for every month in the year, elegantly engraved on thirteen copper-plates / by John Farley.

  • Farley, John, active 18th century
Date:
1787
Catalogue details

Licence: Public Domain Mark

Credit: The London art of cookery, and housekeeper's complete assistant : On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. ... To which is added, an appendix, containing considerations on culinary poisons; directions for making broths, &c. for the sick; a list of things in season in the different months of the year; marketing tables, &c. &c. Embellished with a head of the author, and a bill of fare for every month in the year, elegantly engraved on thirteen copper-plates / by John Farley. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    9 372 M A D K W 1 N E S. properly preferved, a rich cordial, foinetldng like line old jMala]>a, which, when in perfection, is juft- ly efteenied the bell of the Spanifh wines. I choofe, in general, to have the liquor pure and genuine, though many like it bed when it has an aromatic ilavour; and for this purpofe they mix elder, rofe- mary, and marjoram {lowers with it; and allb ufe cinnamon, cloves, ginger, and cardamums, in vari- ous proportions, according to their tallc. Others put in a mixture of thyme, eglantine, marjoram, and rol'emary, with various I'pices ; but 1 do not approve this lad pra^hree at all, as green herbs are apt to make mead drink flat; and too many cloves, befides. being very predominant in thfe tade, make it of too high a colour. I never bottle my mead before it be half a year old; and when 1 do, I take care to have it well corked, and keep it in the fame vault wherein it dood whilit in the calk. Balm Wine. TAKE forty pounds of fugar and nine gallons of water, boil it gently for two hours, fkim it well, and put it into a tub to cool. Take two pounds and a half of the tops of balm, bruife them, and put ^ them into a barrel with a little new yed; and when the liquor be cold, pour it on the balm. Stir it well together, and let it dand twenty-four horirs, dining it often. Then clofe it up, and let it dand fix weeks, 'rhen rack it oft, and put a lump of fugar into every bottle. Cork it well, and it will be better the fecond year than the fird. M'ountdin Wine. • PICK out the large dalks of your Malaga raifins,. chop them very fmall, and put five pounds of them to every gallon of cold fpring-water. Let them deep a fortnight or more, then fquecze out the liquor> and put -it into a fmall veflel that will jud hold it; bui