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Among the several songs is a salute to Napoleon himself: ‘Chargeons, allignons nos canons, Tirons au F[rère] Bouneparte; C’est en lui que nous admirons Les vertus de Rome d’esparte. Libérateur de son pays, Il se rend du monde l’arbitre La France n’a plus d’ennemis Qui lui conteste un si beau titre.’ The song is known from at least one other source (a version is published in Chroniques d’Histoire Maçonnique Lorraine, 9, January, 2000), and is notable for the reference to Napoleon as ‘Frère’. His membership of the Freemasons has long been a source of debate (though now commonly dismissed) and his relationship to masonry is an important aspect of the Order’s history. The Freemasons were widely accused of Revolutionary activity and were vigorously suppressed during the Terror only to be re-established under Napoleon who sought to capitalise on their loyalty and patriotism. He installed his brother, Joseph Bonaparte, as Grand Master of the Grand Orient de France and ensured that administration of French Freemasonry was directly overseen by legislator Jean-Jacques-Régis de Cambacérès. The ritualised dinner described here has elaborate table settings, with utensils and food given ceremonial names. Bread becomes ‘Pierre prutte’; wine, ‘poudre forte, b[lan]che ou rouge’; salt, ‘sable blanc’ amd pepper, ‘sable gris’. The table is referred to as the ‘Tribune’; the candles, ‘étoiles’ and spoons, ‘truelles’. Each of the toasts is given in full and the seven songs are usually supplied with the name of the popular tune to which they are sung, including, ‘L’air vive Henry quatre’ and ‘Femmes, voulez-vous éprouver?’ 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...
