A treatise on the cooking of big joints : as also instructions for roasting and boiling poultry and game, together with hints on the preparation of vegetables and the making of salads / by Jenny Wren.

  • Wren, Jenny, active 1891
Date:
1891
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on the cooking of big joints : as also instructions for roasting and boiling poultry and game, together with hints on the preparation of vegetables and the making of salads / by Jenny Wren. 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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    much relief, the fame of his wife’s celery tea spread, at the time, far and wide; and there will doubtless still be persons living about Haddington with memories of this cure as then known, forget what poet it is who speaks of “ good celery With its virtues still unnumbered.” or w'hether he mentions its virtues in cases of rheumatic affliction, but I know he speaks of it as “ the friend of gluttons,’ and presume he must have had a more than ordinary knowledge of its dietetic properties. Celery has hitherto been known to cooks and housewives as a flavouring material for soups and stews, but it has always been used in moderation; “ Meg Dods ” even gives no more than half-a-dozen receipts for its cookery. As a salad ingredient celery is wrell known, and its dry and crisp stalks, cleaned and split open, form an excellent accompaniment to a luncheon of bread and cheese. Celery is in season from October to March, and when the roots cannot be obtained the seeds may be used for flavouring, or may be infused to provide a liquor for persons afflicted with rheumatic pains. With regard to this vegetable as a dietetic remedy for the pains in question, I am able to say, on unquestionable authority, that it is a curative agent of the highest merit. Some persons have been forward enough to say that the celery cure is simply “ Quackery,” but I am prepared to show it is nothing of the sort, knowdng of cures about wfflich there can be no possible mistake. I feel quite certain that the thousands of persons who are afflicted with rheumatic pains will be only too glad to learn that there is a cure so simple as is represented in the eating of celery. I am not learned enough in medical matters to be able to define what rheumatism really is, or how it originates. I know, however, that some 4000 or 5000 persons annually die from it. Mr. Ward says:—** There is a ready, though delusive, excuse for rheumatism, rheumatic fever, and rheumatic anthritis. It is attributed to wet, or damp, or to a cold. Now, neither w-ettings, nor dampness, nor a cold can produce rheumatic fever or rheumatic sufferings. The blood must first be acid. Nature struggles with the evil, and throw's off the cold with the perspiration, which is strong enough to dissolve gold, as the black mark on a lady’s neck under her gold chain testifies. But at last a chill comes from a whetting, or in rushing from a heated room, and standing or riding in the air at a low temperature, and
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