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gastronomy
Gastronomy
![FLEURY, [Claude, Abbé.]](/photos/351/main/351.jpg "FLEURY, [Claude, Abbé.]")
The part considering servants is divided into categories: butlers, valets, chambermaids, coachmen and so on and is a valuable source for understanding private lives in the age of Louis XIV, giving detailed opinions on the conduct expected in a well-ordered household. To take one example, the instructions to the valets de chambre include remarks on discretion, on moral rectitude and on the effective use of spare time. Reading is recommended as a suitable recreation for servants, provided the subject matter is edifying: works of religion, history and morality are suggested, but also some science and perhaps mathematics. The art of fine writing is encouraged, since it is helpful to the master and also perhaps the learning of a musical instrument or a little painting. Overfamiliarity with the female servants is expressly discouraged, in recognition of the frequent opportunities for female company a valet may find. At the end is an Abregé de l’histoire sainte, a kind of catechism for servants. There are 11 pages of advertisements for other works sold by Aubouin, Emery and Clouzier. see full details...
Friedrich Hoffmann (1660-1742), a German physician, practiced and taught medicine, chemistry and physics in Halle from 1693. He studied and wrote on such varied topics as paediatrics, mineral waters and meteorology and introduced many new drugs into medical practice (such as a compound spirit of ether branded “Anodyne” and “Hoffmanns-Tropfen” still today known as a household remedy). Hoffmann was among the first to describe several diseases, including appendicitis and German measles, and to recognize the regulatory role of the nervous system. The work contains examinations of common ailments such as fever, infections, haemorrhageing, cramps, spasms and convulsions, consideration of the cerebral and nervous system, lymph and glands, female complaints and childhood illnesses. It also includes numerous medicinal recipes and cures. see full details...
A very scarce Regency tavern-keeper’s guide, with invaluable information on the most popular wines, beers and spirits served in English taverns, together with instructions for making a range of cordials and bitters. The numerous recipes for English wine include cherry, cowslip, blackberry, birch and elderflower and there are also brief instructions for distillation and several good ale and beer recipes (for porter, amber, Windsor and spruce). The chapter on foreign wine gives advice on keeping and serving madeira, sherry, claret and port. There is a lengthy series of tavern-keeper’s tricks for preserving and recovering beverages past-their-best: recolouring claret with damsons and preventing sourness with the addition of crushed oyster shells or crab-claws. Though now scarce, the work apparently ran to at least three editions in a short time. see full details...
![[EMERY, Antoine Joseph d’.]](/photos/323/main/323.jpg "[EMERY, Antoine Joseph d’.]")
![[LOFTUS, publisher.]](/photos/533/main/533.jpg "[LOFTUS, publisher.]")
![[MANCINI, Cesare, attributed to.]](/photos/326/main/326.jpg "[MANCINI, Cesare, attributed to.]")
