The Lady’s Own Cookery Book

Fruits and Flowers.

PHILLIPS’S COMPANION for the ORCHARD; an Historical and Botanical Account of Fruits known in Great Britain, with Directions for their Culture. By HENRY PHILLIPS, F. H. S. New Edition, enlarged with much additional information, as well as Historical, Etymological, and Botanical, Anecdotes, and comprising the most approved Methods of Retarding and Ripening of Fruits, so as to ensure, in all seasons, the enjoyment of those vegetable delicacies; new and curious Particulars of the Pine Apple, &c. 8vo. 7s.

“We know of no class of readers which is not much obliged to Mr. Phillips for this very useful and very entertaining publication. For extent of information, utility, and most of the other good qualities which can be desired in a production of its kind, it is really deserving the warmest eulogy.”—Literary Gazette.

PHILLIPS’S COMPANION for the KITCHEN GARDEN; a History of Vegetables cultivated in Great Britain; comprising their Botanical, Medicinal, Edible, and Chemical Qualities, Natural History, and Relation to Art, Science, and Commerce. By HENRY PHILLIPS, F. H. S., Author of “The Companion for the Orchard.” New Edition. In 2 vols, 8vo. 12s.

“In this work, the object of the author has been to render the knowledge of Plants entertaining and useful, not only to Botanists, but to those who have hitherto deemed it a difficult and uninteresting science. He has endeavoured to ascertain of what countries the vegetables now cultivated are natives, the earliest accounts of their cultivation, and how far they have improved by attention, or degenerated by neglect; also the various uses made of them by the ancients, as well as the moderns, of different countries.”—Introduction.

THE FLORIST’S MANUAL; or, Rules for the Construction of a Gay Flower Garden, with Directions for preventing the Depredations of Insects. To which are added—1. A. Catalogue of Plants, with their colours, as they appear in each season.—2. Observations on the Treatment and Growth of Bulbous Plants; curious Facts respecting their Management; Directions for the Culture of the Guernsey Lily, &c. &c. By the Authoress of “Botanical Dialogues,” &c. New Edition, revised, and improved: small 8vo. with 6 coloured plates, 5s. 6d.

HISTORY OF THE BRITISH NOBILITY.

Now ready, the Fourth Edition, for 1832, in 2 vols. comprising the recently created Peers and Baronets, and illustrated with upwards of 1500 Engravings, among which is a fine Head of His Majesty, after Sir Thomas Lawrence’s celebrated drawing,

BURKE’S GENERAL and HERALDIC DICTIONARY of the PEERAGE and BARONETAGE of the BRITISH EMPIRE

This New Edition of Mr. Burke’s popular work, in addition to comprising, exclusively, the whole Hereditary Rank of England, Ireland, and Scotland, (exceeding Fifteen Hundred Families,) has been so extended, as to embrace almost every individual in the remotest degree allied to those eminent houses; so that its collateral information is now considerably more copious than that of any similar work hitherto published. The LINES OF DESCENT have likewise been greatly enlarged, and numerous historical and biographical anecdotes, together with several curious and rare papers, have been supplied. The Armorial Ensigns have been re-engraved, on the new and improved plan of incorporation with the letter-press, so that the existing state of each family, with its lineage and arms, will be found together.

The following typographical errors were corrected:

Page	Error	Correction
vii	—— ragout	——, ragout
x	a la paysanne	à la paysanne
18	Pistacio	Pistachio
30	cheeses (plain)	cheeses (plain),
47	large large leeks	large leeks
57	half: cayenne	half; cayenne
63	the blood	the blood.
76	litle pepper	little pepper
79	bread crum bs	bread crumbs
83	fine white white,	fine white,
85	the to pcrust	the top crust
89	Omelets	Omelets.
95	sprinkle a little flower	sprinkle a little flour
97	Jamiaca pepper	Jamaica pepper
99	add ketcheup	add ketchup
103	carrots, &c.	carrots, &c.;
120	ake it red	make it red
132	common basonful	common basinful
133	(common.)	(common).
134	souce	souse
135	chopped parlsey	chopped parsley
140	Game), a	Game) a
144	and squeze	and squeeze
166	a fow land	a fowl and
190	the crum	the crumb
196	A spoonful o	A spoonful of
196	piece of butter:	piece of butter;
206	three table-spooonfuls	three table-spoonfuls
216	ratifia flavour	ratafia flavour
238	One pour of flour	One pound of flour
248	become magotty	become maggoty
342	strain it ever	strain it over
357	four days:	four days;
366	head of garlick	head of garlic
389	Raisin Wine. No. 3 (first instance)	Raisin Wine. No. 2

The following words were inconsitently spelled or hyphenated.

a-la-mode / alamode

bay-leaf / bay leaf

bay-leaves / bay leaves

beef-steaks / beef steaks

beef-suet / beef suet

beet-root / beet root

bung-hole / bunghole

black-pepper / black pepper

bread-crumb / bread crumb

bread-crumbs / bread crumbs

Calf’s-head / Calf’s head

calf’s-head / calf’s head

cocks’-combs / cocks-combs

Cod’s-Head / Cod’s Head

curry-powder / curry powder

dessert-spoonful / dessert spoonful

Elder-berry / Elderberry

elder-flower / elder flower

eschalot / shalot

fire-side / fireside

force-meat / forcemeat

juniper-berries / juniper berries

laurel-leaf / laurel leaf

laurel-leaves / laurel leaves

lemon-peel / lemon peel

loaf-sugar / loaf sugar

lump-sugar / lump sugar

Macaroni / Maccaroni

maccaroons / macaroons

mackarel / mackerel

mushroom-powder / mushroom powder

mustard-seed / mustard seed

olive-oil / olive oil

orange-peel / orange peel

Orange-water / Orange Water

Pepper-pot / pepper pot

plum-pudding / plum pudding

Potage / Pottage

puff-paste / puff paste

rolling-pin / rollingpin

rump-steaks / rump steaks

sauce-boat / sauceboat

saw-dust / sawdust

scate / skate

Slip-cote / Slipcote

Souffle / Soufflé

sweet-herbs / sweet herbs / sweetherbs

table-spoonful / table spoonful

tea-spoonfuls / teaspoonfuls

wine-glass / wine glass

wine-glasses / wine glasses

wine-glassful / wine glassful