DOCSLIB.ORG

Books & Bygones

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Books & Bygones Books & Bygones Mail to: 40 Hollow Lane,Shinfield, Reading, Berks RG2 9BT, U.K. Tel: +44 (0) 118 988 4346 email: [email protected] Our speciality is Cookery Books (2,600 titles) and other related categories www.oldandvintagecookbooks.co.uk Sign into our guestbook to receive regular notification of additions/changes. ---------- Our Full catalogue of over 9,500 titles various subjects (including Cookery Books) at www.booksbygones.com Member of www.ibooknet.co.uk the Independent UK Booksellers' Co-operative Our Page www.ibooknet.co.uk/seller/b&b.htm Orders: Payment: we accept most major credit cards, Paypal, Cash & Cheques. by email, or telephone (please quote book reference and title). Postage will be quoted at time of order/enquiry (please state your location) Dispatched first class/airmail (same day if order received before 10.00 am). We pride ourselves in ensuring that all items are well packaged. Selected Cookery Books - August 2011 Catalogue A Lady - Simpson, James (Foreword by) - Vegetarian Cookery. By A Lady - Illustrated by: Published by: Fred Pitman, London, (1852) Fifth Edition Good, 16mo - over 5¾" - 6¾" tall, No Jacket - as issued (Hardback) . Comment: James Simpson was the first president of the Vegetarian Society. British Library only list a copy dated 1866, published after the death of Simpson in 1859. With an explanatory of the principles of vegetarianism. First published in 1821 with the title Vegetable Cookery. The Lady is the wife of Joseph Brotherton who was a prominent member of the Vegetarian Society and published his own cookery book in 1812. This title was first published in 1821. BOOK REF: 16892..... £750.00. KEYWORDS: Cookery Cooking Food Recipes Vegetables Vegetarian 1 Acton, Eliza - Modern Cookery for Private Families - Illustrated by: Published by: Longman, Brown, Green, Longmans, and Roberts, London, (1859) Newly Revised and Much Enlarged Edition Good, 12mo - over 6¾" - 7¾" tall, No Jacket - as issued (Hardback) . Comment: 643 pages together with 24 pages of publisher's advertisements. Nicely rebound by an amateur binder, contents tight and clean. Reduced to a system of easy practice, in a series of carefully tested receipts, in which the principles of Baron Leibig and eminent writers have been as much as possible applied and explained. Copiously illustrated. Bitting page 3. BOOK REF: 20481..... £80.00. KEYWORDS: Cookery Cooking Food Recipes English Acton, Eliza - Modern Cookery in all its Branches - Illustrated by: Published by: Longman, Brown, Green and Longmans, London, (1848) Eighth Edition Good, 12mo - over 6¾" - 7¾" tall, No Jacket - as issued (Hardback) . Comment: Modern cookery, in all its branches: reduced to a system of easy practice, for the use of private families, in a series of receipts, which have been strictly tested, and are given with the most minute exactness. Illustrated with engravings on steel and numerous woodcuts. Front and rear hinges have been repaired with tape, otherwise a nice good clean book. Brown cloth with gilt title and decorations to spine. BOOK REF: 16090..... £120.00. KEYWORDS: Cookery Cooking Food Recipes Acton, Eliza - Modern Cookery - Illustrated by: Published by: Longman, Brown, Green, and Longmans, London, (1855) Newly Revised and Much Enlarged Edition Good, 12mo - over 6¾" - 7¾" tall, No Jacket - as issued (Hardback) . Comment: Modern cookery, for private families, reduced to a system of easy practice, in a series of carefully tested receipts, in which the principles of Baron Liebig and other eminent writers have been as much as possible applied and explained. Tape repair to front and rear hinge, and tape repairs to spine. Brown cloth with gilt title to spine. BOOK REF: 16091..... £100.00. KEYWORDS: Cookery Cooking Food Recipes Acton, Eliza - Modern Cookery - Illustrated by: Published by: Longman, Green, Longman, Roberts, and Green, London, (1865) Newly Revised and Much Enlarged Edition Good, 12mo - over 6¾" - 7¾" tall, No Jacket - as issued (Hardback) . Comment: Modern cookery, for private families, reduced to a system of easy practice, in a series of carefully tested receipts, in which the principles of Baron Liebig and other eminent writers have been as much as possible applied and explained. Tape repair to front hinge. Brown cloth board with dark brown spine and gilt title. Pages 147-154 have loss to bottom spine corner with some loss of text, pages 155-160 have been repaired to the hinge with sellotape. BOOK REF: 16089..... £60.00. KEYWORDS: Cookery Cooking Food Recipes Adair, Arthur H. - Dinners Long and Short - Illustrated by: Published by: Victor Gollancz, London, (1928) First Edition Good, 12mo - over 6¾" - 7¾" tall, No Jacket (Hardback) . Comment: 252 pages. Bitting page 3. Interesting collection of recipes - Philomel dry hash, or why not try Lobscans? BOOK REF: 17919..... £60.00. KEYWORDS: Cookery Cooking Food Recipes Dinner 2 ALI-BAB ( Henri Babinski ) - Gastromomie Pratique Études Culinaires Suivies Du Traitment De L'Obésité Des Gourmands - Illustrated by: Published by: Ernest Flammarion, Paris, (1950) Eighth Edition Good, 4to - over 9¾" - 12" tall, No Jacket (Hardback) . Comment: 1281 pages. Boards are a little dusty, but otherwise this is a good clean book. Printers date is given as 1950. Loosely inserted to front is a copy of The New York Times article by Craig Claiborne dated Thursday, July 25, 1974. This book has a shipping weight of 3.5kg, additional postage may apply. BOOK REF: 20258..... £75.00. KEYWORDS: Cookery Cooking Food Recipes French France ALI-BAB ( Henri Babinski ) - Gastromomie Pratique Études Culinaires Suivies Du Traitment De L'Obésité Des Gourmands - Illustrated by: Published by: Ernest Flammarion, Paris, (1931) Sixth Edition Fair, 4to - over 9¾" - 12" tall, No Jacket (Hardback) . Comment: 1281 pages. Boards are stained and scuffed. Good working copy. Printers date is given as 28 November 1931. This book has a shipping weight of 3.5kg, additional postage may apply. BOOK REF: 18249..... £70.00. KEYWORDS: Cookery Cooking Food Recipes French France Allen, Darina - Ballymaloe Cookery School, A Year at - Illustrated by: Published by: Kyle Cathie Ltd, London, (1997) First Edition Very Good, 4to - over 9¾" - 12" tall, Very Good (Hardcover) . Signed by Author Comment: Signed 'Cooking is Fun, Darina Allen' to the short title page. There is small printers ink fault on the facing free front endpaper, not in any way affecting the contents. Containing over 100 Irish recipes using fresh ingredients, this book also records the author's energy and successes as founder of the Ballymaloe Cookery School in County Cork. Darina Allen makes use of the wealth of produce grown in her own vegetable, herb and fruit gardens. BOOK REF: 15462..... £60.00. KEYWORDS: Ballymaloe Cookery School Ireland Irish Cooking Food Recipes Cork Vegetable Herb Fruit An Old Housekeeper, Gooding, Ralph and Baird, James - House Book, The - Illustrated by: Published by: Crosby Lockwood & Co., London, (1877) Good, 12mo - over 6¾" - 7¾" tall, No Jacket - as issued (Hardback) . Comment: Comprising 1. The House Manager - being a guide to housekeeping; practical cookery; household work; cellarage of wines, etc.; dairy and garden operations; stable economy, etc. etc. 2. Domestic Medicine - containing a description of the symptoms, causes and treatment of the most common ailments, extended as a family guide in all cases of accident and emergency. 3. Management of Health - a manual of home and personal hygiene. Some tape repairs to internal hinges. Blue leather spine with gilt titles, scuffed to top and bottom. Brown cloth boards. BOOK REF: 15848..... £50.00. KEYWORDS: House Domestic Medicine Health Cookery 3 Austin, Thomas - Edited By - Two Fifteenth Century Cookery Books: Published by: Early English Text Society by OUP, London, 1964. Reprint. Good, 8vo - over 7¾" - 9¾" tall, No Jacket. ( Hardback) Comment: 151 pages. Original series 91. Harleian Ms. 279 (ab.1430), & Harl. Ms. 4016 (ab. 1450), with extracts from Ashmole Ms. 1439, Laud Ms. 553, & Douce Ms. 55. BOOK REF: 20525 ..... £50.00 Keywords: Cookery Cooking Food Recipes Bailey, Patricia - Gourmet Cookbook, The - Volumes I and II - Revised - Illustrated by: Published by: Gourmet Books, New York, (1979) Eighth Printing Good, 4to - over 9¾" - 12" tall, Slipcase (Hardback) . Comment: 820 + 831 pages, both volumes contained within red slipcase.Red leatherette bindings with gilt titles and decorations. Small tear to top edge of volume I spine. A very attractive set aimed at the serious cook. Overseas customers please ask for shipping quote before ordering, this set has a shipping weight of 5kg. BOOK REF: 19791..... £175.00. KEYWORDS: Cookery Cooking Food Recipes Gourmet Bareham, Lindsey - Onions Without Tears: Cooking with Onions, Leeks, Garlic and Chives - Illustrated by: Published by: Michael Joseph, London, (1995) First Edition Very Good, 8vo - over 7¾" - 9¾" tall, Very Good (Hardcover) . Comment: Onions are a universal ingredient, appearing in food internationally, and one that can be treated and cooked in myriad ways. The allium family comprises onions including the bulb onion, red onion, spring onions or scallions and Welsh holtzers, leeks are the mild member of the family, and extremely versatile on their own right, chives and garlic including green garlic, en primeur garlic and elephant garlic. Dust jacket in protective film. BOOK REF: 15436..... £50.00. KEYWORDS: Onions Leeks Garlic Chives Cooking Cookery Food Recipes Bareham, Lindsey - Onions Without Tears: Cooking with Onions, Leeks, Garlic and Chives - Illustrated by: Published by: Michael Joseph, London, (1995) First Edition Very Good, 8vo - over 7¾" - 9¾" tall, Very Good (Hardcover) . Comment: Onions are a universal ingredient, appearing in food internationally, and one that can be treated and cooked in myriad ways. The allium family comprises onions including the bulb onion, red onion, spring onions or scallions and Welsh holtzers, leeks are the mild member of the family, and extremely versatile on their own right, chives and garlic including green garlic, en primeur garlic and elephant garlic. BOOK REF: 15513..... £50.00. KEYWORDS: Onions Leeks Garlic Chives Cooking Cookery Food Recipes 4 Barnett, Edith A.
Load more

Recommended publications
  • Herbs with Vegetables
    Selected Nutrients in Certain Vegetables Cokium Vitamin A Ascorbic Calories mg. Value I.U. Acid mg. -------- --------------- 20 Calories or less Per Serving* Asparogus 18 19 790 23 Beans, snap green 15 31 340 8 Broccoli, spears 20 66 1,875 67 Cabbage, row 13 25 65 24 Cabbage, ,ooked 18 38 110 28 Carrots, l row 5:12" x 1" 20 18 5,500 4 Cauliflower 13 13 35 33 Celery 8 20 120 5 Cucumbers, 16-7V2' 1 x 211 8 9 Trace 6 Endive, 2 oz. 10 46 1,870 6 Lettuce, Boston type, %-4" head 8 19 532 4 lettuce, lcel.,o:g, \1'-4%" heod 15 23 375 7 Pepper, greE'n 1 15 6 260 79 R<Jdishes, 4 5 12 Trace 10 Spinach, cooked 20 84 7,290 25 Sprouts, Mung beon 15 8 10 9 Squ<Jsh, summN 15 26 410 10 Turnips, cooked 17 27 Trace 17 21 to 65 Calories Per Serving* Beets, diced 25 12 20 5 llrus,e! sprouts 23 21 340 57 Carrots, cooked 23 24 7,610 4 Onions 30 25 40 7 Peas, green 58 19 430 17 Pumpkio 38 30 7,295 6 S0uerkra11l 23 43 60 17 Squash, winter 65 26 4,305 13 Tomato, one 5 o:i:. 35 20 1,350 34 Tomato juice, conned 25 8 1,090 20 Other Vegetables* Beans, Imm immature 90 38 225 14 Corn es 5 345 6 Potolo, baked, on!!' 5 oz. 90 9 Trace 20 Potato, French fried, 10 pieces 155 9 Troce 12 Potato, mashed {milk and butter) 93 2~ 165 9 Sweet potato, baked, one 155 44 8,910 24 Swee! potolo, condied 295 65 l l,030 17 Swe~ potato, conned 117 27 8,500 15 S..an,~, Mature Ory Common vori;;,ties-red, i::onned 115 37 Trace Common vorieties-<:anned/tomoto $auce 160 70 80 3 Limo, cooked 130 28 Trace Trace Peas, spt,t, cooked 145 14 50 * V2 cup serving unless otherwise indicated.
    [Show full text]
  • DOCUMENT RESUME Foods
    DOCUMENT RESUME ED 410 466 CE 074 662 TITLE Foods: Guide to Standards and Implementation. Career & Technology Studies. INSTITUTION Alberta Dept. of Education, Edmonton. Curriculum Standards Branch. ISBN ISBN-0-7732-5283-5 PUB DATE 1997-00-00 NOTE 475p. PUB TYPE Guides Classroom Teacher (052) EDRS PRICE MF01/PC19 Plus Postage. DESCRIPTORS Career Development; *Competency Based Education; *Cooking Instruction; Curriculum Guides; *Food Service; *Foods Instruction; Foreign Countries; Learning Modules; Secondary Education; Standards; Teaching Methods IDENTIFIERS Alberta ABSTRACT With this curriculum guide, teachers can assist secondary students in Alberta (Canada) in meeting the following objectives: develop skills that can be applied in their daily lives, refine career planning skills, develop technology-related skills in food preparation and service, enhance employability skills, and apply and reinforce learning from other subject areas. The curriculum is organized is strands and modules. This guide for the food service strand contains 37 modules that define what a student is expected to know and be able to do. The guide is organized into the following sections:(1) program rationale and philosophy, learner expectations, program organization, curriculum and assessment standards, and types of competencies in career and technology studies;(2) strand rationale, philosophy, and organization;(3) planning for instruction for career and technology and foods courses;(4) curriculum and assessment standards for introductory foods competencies;(5) curriculum and assessment standards for intermediate foods competencies;(6) curriculum and assessment standards for advanced foods competencies;(7) assessment tools;(8) linkages and transitions; (9) learning resource guide; and (10) sample student learning guide. (KC) ******************************************************************************** * Reproductions supplied by EDRS are the best that can be made * * from the original document.
    [Show full text]
  • Winter Vegetable Cookery Mary A
    South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Cooperative Extension Circulars: 1917-1950 SDSU Extension 9-1926 Winter Vegetable Cookery Mary A. Dolve Follow this and additional works at: http://openprairie.sdstate.edu/extension_circ Recommended Citation Dolve, Mary A., "Winter Vegetable Cookery" (1926). Cooperative Extension Circulars: 1917-1950. Paper 249. http://openprairie.sdstate.edu/extension_circ/249 This Circular is brought to you for free and open access by the SDSU Extension at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Cooperative Extension Circulars: 1917-1950 by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. JCT l 9 1926 E VICE R Extension Circular 250 SeptembeJ.', 1926 Winter Vegetahle Cookery MARY A. DOLVE Specialist in Food and Nutrition EAT and SERVE more vegetables. EAT and SERVE 'hem every day because they are rich in mineral matter, which the body must have to build and r Epair bones, teeth and other tissues and to keep it in good running order. They also contain vitamins necessary for health and normal growth and development of the body. Because of their bulk, vegetables also help to prevent con­ stipation. A variety of vegetables is available to the South Dakota home­ makers during the winter if they will but look ahead for theni. The garden should be planned with the idea of storing and canning vege­ tables for winter use. The farm homemaker can well keep in mind that when she is canning, she is saving for herself the wages of those who can, transport and sell the products she would otherwise buy.
    [Show full text]
  • Andover-1913.Pdf (7.550Mb)
    TOWN OF ANDOVER ANNUAL REPORT OF THE Receipts and Expenditures ««II1IUUUI«SV FOR THE FISCAL YEAR ENDING JANUARY 13, 1913 ANDOVER, MASS. THE ANDOVER PRESS *9 J 3 CONTENTS Almshouse Expenses, 7i Memorial Day, 58 Personal Property at, 7i Memorial Hall Trustees' Relief of, out 74 Report, 57, 121 Repairs on, 7i Miscellaneous, 66 Superintendent's Report, 75 Moth Suppression, 64 Animal Inspector, 86 Notes Given, Appropriations, 1912, 17 58 Art Gallery, 146 Notes Paid, 59 Assessors' Report 76 Overseers of Poor, 69 Assets, 93 Park Commissioner, 56 Auditor's Report, 105 Park Commissioners' Report 81 Board of Health, 65 Playstead, 55 Board of Public Works, Appen dix, Police, 53, 79 Sewer Maintenance, 63 Sewer Sinking Funds, 63 Printing and Stationery, 55 Water Maintenance, 62 Punchard Free School, Report Water Construction, 63 of Trustees, 101 Water Sinking Funds, 63 Repairs on old B. V. School, 68 Bonds, Redemption of, 62 Schedule of Town Property, 82 Collector's Account, 89 Schoolhouses, 29 Cornell Fund, 88 Schools, 23 County Tax, 56 School Books and Supplies, 3i Daughters of Revolution 68 Dog Tax 56 Selectmen's Report, 23 Dump, care of 58 Sidewalks, 42 Earnings Town Horses, 48 Soldiers' Relief, 74 Elm Square Improvements, 43 Snow, Removal of, 43 Fire Department, 51 77 Spring Grove Cemetery, 57, 87 Haggett's Pond Land, 68 State Aid, 74 Hay Scales, 58 State Tax, 55 Highways and Bridges, 33 Street Lighting, 50 Highway Surveyor, 46 Street List, 109 Horses and Drivers, 4i Town House, 54 Insurance, 63 Town Meeting, 7 Interest on Notes and Funds, 59 Town Officers, Liabilities, ior 4, 49 Town Warrant, 117 Librarian's Report, 125 Account, Macadam, 35 Treasurer's 93 Andover Street, 37 Tree Warden, 50 Salem Street, 39 Report, 85 TOWN OFFICERS, 1912 Selectmen, Assessors and Overseers of the Poor HARRY M.
    [Show full text]
  • Unit-1 Introduction to the Art of Cookery
    Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive.
    [Show full text]
  • The Fat of the Land and How to Live on It. Special Chapters on Nuts
    m^ ^niwqii n i|i| Hi|ii>)M^ ' l i lt i * |ii i iii i|i i ii |i liiii iiiij|fi^» Mrt. ^^i'fir M >ii< riliiV '^ i i1H li ^Wi>tpi^ii u < >>ii^^>^^-a^i«M.;^. ll! lil wt> »»> t t l*(W«(>A>JCv<v* fp^ t*i JliiliUJI i ii^jlHMShnir UftU-^ ^mt *K n n r* l f iPii»>!i' W) ^ WWT>;*yw^iii M i M i»iM>M**M>****#4'ym IHlnH'***'-"' LIBRARY OF THE NEW YORK STATE COLLEGE OF HOME ECONOMICS CORNELL UNIVERSITY ITHACA, NEW YORK Gift of Mrs. G. N. Lauman Courtesy of Ag. Ec. Library S 3 The original of tliis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003564774 «... 4' ELLEN GOODELL SMITH, M. 1). H PBHGTIGHL COOK m TEXT BOOK FOR GENERAL OSE. THE Fat of the Land HOW TO LIVE ON IT. SPECIAL CHAPTERS ON NUTS AND VEGETABLE OILS, AND HOW TO USE THEM IN COOKING; MILK; BAKERIES; FEEDING INFANTS, AND VARIOUS OTHER SQB- JECTS RELATING TO THE FOOD PROBLEM. By ELLEN QOODELL SMITH, M. D., Pansy Pzirk^ Dwight^ Mass. AMHERST, mass: Press of Carpenter & Morehouse, 1896. Copyright 1896 by Ellen Goodell Smith, M. D. To THE MILLIONS OF THINKERS WHO THINK IN NEW DIRECTIONS, AND TO OTHER MILLIONS WHO DO NOT STOP TO THINK WHETHER THEY SHOULD " LIVE TO EAT " OR " EAT TO LIVE ' THIS BOOK IS DEDICATED. — "Whatever hath Hfe thou shalt not kill." " If it happens that thou see anything to be killed, thy soul shall be moved with pity and compassion." —Buddhist Scripture.
    [Show full text]
  • Books & Bygones
    Books & Bygones Mail to: 40 Hollow Lane,Shinfield, Reading, Berks RG2 9BT, U.K. Tel: +44 (0) 118 988 4346 email: [email protected] Our speciality is Cookery Books (3,500 titles) and other related categories www.oldandvintagecookbooks.co.uk Our Full catalogue of over 11,750 titles various subjects at www.booksbygones.co.uk (full categories at end of this catalogue) (includes over 4,200 Cookery Books) Or for only Our Cookery Books of over 4,200 books at www.oldandvintagecookbooks.co.uk) Sign into our “Guestbook” on these sites to receive regular notification of additions/changes. Member of: The Independent UK Booksellers' Co-operative Orders: Payment: we accept most major Credit Cards, Paypal & Cash. by email, or telephone (please quote book reference and title). Postage will be quoted at time of order/enquiry (please state your location) Dispatched first class/airmail (same day if order received before 10.00 am). We pride ourselves in ensuring that all items are well packaged. Selected Cookery Books - March 2014 Catalogue (400 plus books) A Clergyman's Daughter. Young Cook's Assistant; Being a Selection of Economical Receipts and Directions. Publisher: Edinburgh: John Johnstone, 1848. Comment: Eighth Thousand. 16mo - over 5¾" - 6¾" tall. Hardback. Good / No Jacket - as issued. 160 pages plus publishers catalogue. Adapted to the use of families in the middle rank of life. numerous members of the Dunbar family of Aberdeen have inscribed their names to the front pastedown and free front endpaper. Preface is dated 1843, British Library record a copy dated 1851. BOOK REF: 22386..... £200.00 Keyword: Cookery Cooking Food Recipes History 1 A Lady - Simpson, James (Foreword by) - Vegetarian Cookery.
    [Show full text]
  • Christianity and Vegetarianism 1809 – 2009
    EDEN’S DIET: CHRISTIANITY AND VEGETARIANISM 1809 – 2009 by SAMANTHA JANE CALVERT A thesis submitted to the University of Birmingham for the degree of DOCTOR OF PHILOSOPHY Department of Theology and Religion School of Philosophy, Theology and Religion College of Arts and Law University of Birmingham June 2012 University of Birmingham Research Archive e-theses repository This unpublished thesis/dissertation is copyright of the author and/or third parties. The intellectual property rights of the author or third parties in respect of this work are as defined by The Copyright Designs and Patents Act 1988 or as modified by any successor legislation. Any use made of information contained in this thesis/dissertation must be in accordance with that legislation and must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the permission of the copyright holder. ABSTRACT The vegetarian teachings of the Salvation Army, Quakers, the Seventh Day Adventists and other Christian groups have been largely neglected by academics. This study takes a prosopographical approach to the development of modern Christian vegetarianism across a number of Christian vegetarian sects, and some more mainstream traditions, over a period of two centuries. The method allows for important points of similarity and difference to be noted among these groups’ founders and members. This research contributes particularly to radical Christian groups’ place in the vegetarian movement’s modern history. This study demonstrates how and why Christian vegetarianism developed in the nineteenth century and to what extent it influenced the secular vegetarian movement and wider society. It contextualizes nineteenth-century Christian vegetarianism in the wider movement of temperance, and considers why vegetarianism never made inroads into mainstream churches in the way that the temperance movement did.
    [Show full text]
  • Southbridge-1910.Pdf (14.52Mb)
    ANNUAL REPORTS OF TOWN OFFICERS AND Financial Statement OF THE Town of Southbridge FOR THE Year Ending February 1st, 1910. SOUTHBRIDGE : PRESS BOOK PRINT. 1910. TOWN OFFICERS FOR 1909-10 TREASUER JOHN A. HALL, [E D. DESROSIERS, pro tern.] CLERK WM. W. BUCKLEY SELECTMEN O. FRED HILL, H. P. COL BURN, JOS. G. E, PAGE OVERSEERS OF THE POOR L. WESLEY CURTIS, ALEX L DESAULNIERS. NAP. GIROUX 2d ASSESSORS JOSEPH GAGNON Term expires 1910 JOS. A. ALLARD, Term expires 1911 W. H. McGILPIN, Term expires 1912 AUDITORS ARTHUR CABANA, PHILIAS X. CASAVANT, G. H. CLEMENCE BOARD OF HEALTH J. A. GENEREUX, ...... Term expires 1910 GEORGE WEBSTER, ...... Term expires 1911 J. ANATOLE CARON, Term expires 1912 HIGHWAY SURVEYOR AIME L ANGEVIN 4 TOWN OFFICERS. SCHOOL COMMITTEE L. - - - - . - Term expires 1910 GEO. TULLY, % H. B. MONTAGUE, Term expires 1910 S. E. BLANCHARD, Term expires 1911 J. A. WHITTAKER, Term expires 1911 JOSEPH A. GENEREUX, Term expires 1912 H. S. CHENEY, Term expires 1912 LIBRARY COMMITTEE J. A*WHITTAKER, Term expires 1910 GEO. W. LAUGHNANE, - - - - - Term expires 1910 PITT H. HEBERT, Term expires 1910 DANIEL T. MORRILL, Term expires 1911 CARY C. BRADFORD, Term expires 1911 JOSEPH METRAS, Term expires 1911 F. E. CORBIN, - Term expires 1912 GEO. M. CHENEY, • - Term expires 1912 ORIGENE J. PAQUETTE, Term expires 1912 CEMETERY COMMITTEE M. D. MORRILL, - - - - - - - Term expires 1910 ( S. K. EDWARDS, ------- Term expires 1910 L. WESLEY CURTIS, - Term expires 1911 S. WILLIAMS, --- Term expires 1910 CLARENCE F. MORSE, Term expires 1912 T. JEROME HARRINGTON. .... Term expires 1912 CONSTABLES PETER CAPLETTE, ANDREW M. HIGGINS, PATRICK DONNELLY, MARCUS L.
    [Show full text]
  • A History of Veganism from 1806
    1 World Veganism – past, present, and future By John Davis, former IVU Manager and Historian A collection of blogs © John Davis 2010-12 Introduction This PDF e-book is about 8mb, 219 pages A4, (equivalent to 438 page paperback book), so I strongly recommend that you save a copy to your own disk, then open it in the Adobe Acrobat Reader. That way, you won’t have to download it all again if you want to read more of it sometime later. Creating this as a PDF e-book has several advantages, especially if you are reading this on a device connected to the internet. For example: - in the blog about interviews on SMTV, just click on the links to watch the videos - in the bibliography click to read a complete scan of an original very old book. - on the contents page click a link to go direct to any item, then click ‘back to top’. - you can also, of course, use other features such as search, zoom etc. etc. - a great advance on printed books… It should work on any device, though an ipad/tablet is ideal for this as there are lots of big colour photos, or on smart-phones try rotating for best results, on a larger computer monitor try view/page display/two up, to read it like a book. The blogs were posted weekly from February 2010 to December 2012 and each is self- contained, with the assumption that readers might not have seen any of the others. So feel free to start anywhere, and read them in any order, no need to read from the beginning.
    [Show full text]
  • Wild Garlic, Gooseberries and Me: a Chefs Stories and Recipes from the Land Ebook
    FREEWILD GARLIC, GOOSEBERRIES AND ME: A CHEFS STORIES AND RECIPES FROM THE LAND EBOOK Denis Cotter | 320 pages | 01 Oct 2011 | HarperCollins Publishers | 9780007364060 | English | London, United Kingdom Wild Garlic, Gooseberries and Me, DenisCotter - Shop Online for Books in Fiji Vegetarian Cookery. By A Lady. London: Fred Pitman, Fifth Edition. ISBN: B James Simpson was the first president of the Vegetarian Society. British Library only list a copy datedpublished after the death Gooseberries and Me: A Chefs Stories and Recipes from the Land Simpson in With an explanatory of the principles of vegetarianism. First published in with the title Vegetable Cookery. The Lady is the wife of Joseph Brotherton who was a prominent member of the Vegetarian Society and published his own cookery book in Paperback and Magazine Format. Beeton, Mrs. Ward Lock, undated. Poor Hardback copy pages, green cloth cover. No inscriptions but book has very very grubby edges, a few pencil marks through some text items. All pages from 1 - are present and attached. Home Growing - Your complete guide to growing vegetables, fruit and herbs. Marshall Cavendish. ISBN: Versatile Vegetables. Octopus Books, First printing. Fair Book, some rubbing to spine bottom. Fair in fair dust-jacket. The wholefood freezer book: The first freezer book for wholefooders and vegetarians. Thorsons, Straight forward advice on freeze-storing a wide range of wholefoods and whoefood dishes. Fair to Good Paperback, no inscriptions. No creasing to spine, but quite rubbed along all sharp edges, without loss. Vegetarian Cook Book. Handwritten recipe for Zucchini Pie. No inscriptionssome rubbing to edges creases to spine.
    [Show full text]
  • EC9988 Vegetables and Vegetable Cookery
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska- Extension Lincoln Extension 1950 EC9988 Vegetables and Vegetable Cookery Follow this and additional works at: http://digitalcommons.unl.edu/extensionhist "EC9988 Vegetables and Vegetable Cookery" (1950). Historical Materials from University of Nebraska-Lincoln Extension. 2953. http://digitalcommons.unl.edu/extensionhist/2953 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. 5 7!< 1950 E.C.9988 (j( _y, C/ 1n e, 1- VEGETABLES & VEGETABLE COOKERY Good health with a reserve of vigor should be the goal 'of every one--and a. goal which may be attained by observing a few simple rules. One of these rules is pro­ tective eating, which means choosing and eating those foods which supply the substances to insure good health. Vegetables are among these foods and have an important part in making and keeping us strong, vigorous, and ready to meet any situation that may face us. Vegetables are rich in the food values needed to keep us healthy. They are important to that balance of diet which promotes balance of muscles, nerves, mind, and emotions. In addition they add interest, color, and variety in texture and flavor to our meals. For these reasons it is essential that each day's meals include these vege­ tables: l or 2 servings of potatoes l serving leafy, green, or yellow vegetable 1 serving of other vegetables And in a.ddi tion, weekly: Tomatoes 3 to 5 times (5 times if oranges are not available) Dried peas, dried beans or lentils 3 times a week.
    [Show full text]