Gastronomy and Housekeeping
Contents: I. Introductory; II. Bread, Tea, and Coffee; III. Meats, soups, and Fish; IV. Vegetables, Cereals, and Salads; V. Puddings and Pies; VI. Pickles; VII. Cake, Custard, and Candy; VIII. Fruit; IX. Miscellaneous Hints; X. Talks upon Various Subjects.
This volume, as its title implies, consists of papers upon topics concerning the ordering and well-being of the household. It contains, in addition to a large number of receipts for cooking, and rules for marketing, numerous hints for the management of servants and children, directions as to furnishing, repairing, cleansing, etc., and information on all the innumerable things on which housekeepers need information, while, in addition to its usefulness as a guide to practical knowledge and economical methods, it is eminently interesting and suggestive, in its various essays on home topics, to every one concerned in the welfare and happiness of the household.
The novelty and merit of the work are in the method by which it secures successful practice. Its lessons, the plainest, easiest, and fullest, anywhere to be found, have grown out of a long and painstaking experience, in finding out the best plan of teaching beginners and ignorant persons how to cook well. They were perfected through the stupidities, blunders, mistakes, questionings, and difficulties, of hundreds of pupils, of all ages, grades, and capacities, under the careful direction of intelligent, practical teachers.
This work has been prepared to meet a long-acknowledged want in our homes and schools. There is a strong and growing demand for that kind of knowledge which can be made available in the daily operations of familiar life. Various books have been prepared which cross the field of domestic science at different points, but this is the first work that traverses and occupies the whole ground. Hardly a page can be opened that does not convey information interesting and valuable to every person who dwells in a house. The work will be found not only of high practical utility, but captivating to the student, and unequaled in the interest of its recitations.
New York: D. Appleton & Co., 1, 3, & 5 Bond Street
Books for Every Household
Cooley’s Cyclopædia of Practical Receipts
And Collateral Information in the Arts, Manufactures, Professions, and Trades, including Medicine, Pharmacy, and Domestic Economy. Designed as a Comprehensive Supplement to the Pharmacopoeia, and General Book of Reference for the Manufacturer, Tradesman, Amateur, and Heads of Families. Sixth edition. Revised and partly rewritten by Richard V. Tuson, Professor of Chemistry and Toxicology in the Royal Veterinary College. Complete in two volumes, 8vo, 1,796 pages. With Illustrations. Price, $9.00.
“The great characteristic of this work is its general usefulness. In covering such diverse subjects, the very best and most recent research seems to have been sought for, and the work is remarkable for intelligent industry. This very complete work can, then, be highly recommended as fulfilling to the letter what it purports to be—a cyclopædia of practical receipts.”—New York Times.
“It is a well-edited special work, compiled with excellent judgment for special purposes, which are kept constantly in mind. If it is more comprehensive than its title suggests, that is only because it is impossible to define the limits of its purpose with exactitude, or to describe its contents upon a title-page. Illustrations of the text are freely used, and the mechanical execution of the work is excellent.”—New York Evening Post.
The Chemistry of Common Life
Summary of Contents.—The Air we Breathe; the Water we Drink; the Soil we Cultivate; the Plant we Rear; the Bread we Eat; the Beef we Cook; the Beverages we Infuse; the Sweets we Extract; the Liquors we Ferment; the Narcotics we Indulge in; the Poisons we Select; the Odors we Enjoy; the Smells we Dislike; the Colors we Admire; What we Breathe and Breathe for; What, How, and Why we Digest; the Body we Cherish; the Circulation of Matter.
In the number and variety of striking illustrations, in the simplicity of its style, and in the closeness and cogency of its arguments, Professor Johnston’s “Chemistry of Common Life” has as yet found no equal among the many books of a similar character which its success originated, and it steadily maintains its preëminence in the popular scientific literature of the day. In preparing this edition for the press, the editor had the opportunity of consulting Professor Johnston’s private and corrected copy of “The Chemistry of Common Life,” who had, before his death, gleaned very many fresh details, so that he was able not only to incorporate with his revision some really valuable matter, but to learn the kind of addition which the author contemplated.