Macivey. New edition, 12mo, Edinburgh,
1800.

27. The London Art of Cookery. By John Farley. Fourth edition. 8vo,
London, 1807.

28. The School of Good Living; or, A Literary and Historical Essay on
the European Kitchen, beginning with Cadmus, the Cook and King, and
concluding with the Union of Cookery and Chymistry. 12 mo, London,
1804.

29. _Culina Famulatur Medicina_. Receipts in Modern Cookery, with
a Medical Commentary by Ignotus, and revised by A. Hunter, M.D.,
F.A.S.L. and E. Fourth edition, 12mo, York, 1806.

30. The Universal Cook. By Francis Collingwood and T. Woollams. Fourth
edition. 8vo, London, 1806.

31. A Complete System of Cookery. By John Simpson, Cook. 8vo, London,
1806. Again, 8vo, London, 1816.

32. Simpson's Cookery Improved and Modernised. By H.W. Brand. 8vo,
London, 1834.

33. The Imperial and Royal Cook. By Frederick Nutt, Esquire, Author of
the "Complete Confectioner." 8vo, London, 1809.

34. The Housekeeper's Domestic Library. By Charles Millington. 8vo,
London, 1810.

35. The Housekeeper's Instructor; or, Universal Family Book. By W.A.
Henderson. Seventeenth edition. By S.C. Schrubbelie, Cook to the
Albany, London. 8vo, London, 1811.

36. The Art of Preserving all kinds of animal and vegetable Substances
for several years. By M. Appert. Translated from the French. Second
edition. 8vo, London, 1812. With a folding Plate.

37. Domestic Economy and Cookery, for Rich and Poor. By a Lady.
8vo, London, 1827. In the preface the author apprises us that a long
residence abroad had enabled her to become a mistress of the details
of foreign European cookery; but she adds: "The mulakatanies and
curries of India; the sweet pillaus, yahourt, and cold soups of
Persia; the cubbubs, sweet yaughs and sherbets of Egypt; the cold
soups and mixed meats of Russia, the cuscussous and honeyed paste
of Africa, have been inserted with the view of introducing a less
expensive and more wholesome and a more delicate mode of cookery."

38. Apician Morsels; or, Tales of the Table, Kitchen, and Larder. By
Dick Humelbergius Secundus. 8vo, London, 1834.

39. Cottage Economy and Cookery. 8vo, London, 1844.[Footnote:
Reprinted from the Journal of the Agricultural Society, 1843, vol.
iii, part I].

DIET OF THE YEOMAN AND THE POOR.

The staple food among the lower orders in Anglo-Saxon and the
immediately succeeding times was doubtless bread, butter, and
cheese, the aliment which goes so far even yet