Old cookery books and ancient cuisine / by W. Carew Hazlitt.

William Carew Hazlitt

Date:: 1893

Catalogue details

Licence: Public Domain Mark

Credit: Old cookery books and ancient cuisine / by W. Carew Hazlitt. Source: Wellcome Collection.

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wash out your mouth, and rub your teeth and gums with a dry cloth, after drinking milk. The potato, however, he praises as nutri- tious and pleasant to the taste, yet, as Gerarde the herbalist also says, flatulent. Venner refers to a mode of sopping them in wine as existing in his time. They were sometimes roasted in the embers, and there were other ways of dressing them. John Forster, of Hanlop, in Bucks, wrote a pamphlet in 1664 to shew that the more extended cultivation of this root would be a great national benefit. Venner, who practised in the spring and autumn at Bath as a physician, had no relish for the poorer classes, who did not fare well at the hands of their superiors in any sense in the excellent old days. But he liked the Quality, in which he embraced the Universi- ties, and he tenders them, among other little hints, the information that green ginger was good for the memory, and conserve of roses (not the salad of roses immortalised by Apuleius) was a capital posset against bed- time. “ A conserve of rosemary and sage,”