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 ... Embellished with a head of the author, and a bill of fare for every month in the year / By John Farley.

  • Farley, John, active 18th century
Date:
1801
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 ... Embellished with a head of the author, and a bill of fare for every month in the year / By John Farley. Source: Wellcome Collection.

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    them all. They are great devourers, and yield but little profit. Their nests should be made private and separate, or they will always disturb one another. Be sure to keep their house clean, and lay among their food some hemp-seed, of which they are great lovers. Tame rabbits are very fertile, bringing forth every month ; and as soon as they have kindled, put them to the buck, or they will destroy their young. The best food for them is the sweetest hay, oats and bran, marsh mallows, sowthistle, par- sley, cabbage-leaves, clover-grass, &c. always fresh. If you do not keep them clean, they will poison both themselves, and those that look after them. The best way to cram a capon or a turkey is, to take bar- ley meal properly sifted, and mix it with new milk. Make it into a good stiff dough paste; then make it into long crams or rolls, big in the middle, and small at both ends. Then wet- ting them in lukewarm milk, give the capon a full gorge three times a-day, morning, noon, and night, and in two or three weeks it will be as fat as necessary. Fowls are very liable to a disorder called the pip, which is a white thin scale growing on the tip of the tongue; and will prevent poultry from feeding. This is easily discerned, and generally proceeds from drinking puddle water, or want of wa- ter, or eating filthy meat. This, however, maybe curec], by pulling off the scale with your nail, and then rubbing the tongue with salt. I he flux in poultry comes from their eating too much meat, and the cure is to give them peas and bran scalded. If your poultry be much troubled with lice (which is common, pro- ceeding from corrupt food, and other causes,) take pepper * ea^eri small, mix it with warm water, wash your poultry with it, and it will kill all kinds of vermin. A CATALOGUE OF GARDEN STUFFS, POULTRY, AND F1SIJ IN SEASON IN THE DIFFERENT MONTHS OF THE YEAR. Fruits. r^^ ~PCarS> 3ppIeS’ nuts’ almonds> medlars, scr f vices, and grapes. February .—Pears, apples, and grapes. larch.—I cars, apples, and forced strawberries.