Published in the 1720s by a Cambridge professor of botany, this guide to the management of a country seat covers brewing and malt liquors, making wines of every sort, the dairy, butter and cheese, brawn, fish, fowl, herbs and roots, distilling and the table. Many recipes come from named correspondents, such as a quince wine from Mrs. E. B.
A treasury for food historians and anyone curious about the Georgian kitchen and still-room. Download the free EPUB.