[Footnote: In another edition his school is in
St. Martin's Le Grand] on Mondays, Tuesdays and Wednesdays, in the
afternoon. Also on Thursdays, Fridays and Saturdays, in the afternoon,
at his School next to Furnivalls Inn in Holborn. Ladies may be taught
at their own Houses." It is a large octavo, consisting of fifty pages
of engraved text, and is embellished with a likeness of Mr. Kidder.
For all that Mrs. Glasse ignores him.

I have shown how Mrs. Glasse might have almost failed to keep a place
in the public recollection, had it not been for a remark which that
lady did not make. But there is a still more singular circumstance
connected with her and her book, and it is this--that in Dr. Johnson's
day, and possibly in her own lifetime, a story was current that the
book was really written by Dr. Hill the physician. That gentleman's
claim to the authorship has not, of course, been established, but at a
dinner at Dilly's the publisher's in 1778, when Johnson, Miss Seward,
and others were present, a curious little discussion arose on the
subject. Boswell thus relates the incident and the conversation:--"The
subject of cookery having been very naturally introduced at a table,
where Johnson, who boasted of the niceness of his palate, avowed that
'he always found a good dinner,' he said, 'I could write a better book
about cookery than has ever yet been written; it should be a book
upon philosophical principles. Pharmacy is now made much more simple.
Cookery may be so too. A prescription, which is now compounded of five
ingredients, had formerly fifty in it. So in Cookery. If the nature of
the ingredients is well known, much fewer will do. Then, as you cannot
make bad meat good, I would tell what is the best butcher's meat,
the best beef, the best pieces; how to choose young fowls; the proper
seasons of different vegetables; and then how to roast, and boil, and
compound."

DILLY:--"Mrs. Glasse's 'Cookery,' which is the best, was written by
Dr. Hill. Half the trade know this."

JOHNSON:--"Well, Sir, that shews how much better the subject of
cookery may be treated by a philosopher. I doubt if the book be
written by Dr Hill; for in Mrs. Glasse's Cookery, which I have
looked into, saltpetre and salt-prunella are spoken of as different
substances, whereas salt-prunella is only saltpetre burnt on charcoal;
and Hill could not be ignorant of this. However, as the greatest part
of such a book is made by transcription, this mistake m