The Country Housewife, by Richard Bradley

THE
Country Housewife
AND
LADY’S DIRECTOR IN THE
Management of a House, and the Delights and Profits of a Farm.

CONTAINING

Instructions for managing the Brew–House, and Malt–Liquors in the Cellar; the making of Wines of all sorts

Directions for the Dairy, in the Improvement of Butter and Cheese upon the worst of Soils; the feeding and making of Brawn; the ordering of Fish, Fowl, Herbs, Roots, and all other useful Branches belonging to a Country Seat, in the most elegant manner for the Table.

Practical Observations concerning Distilling; with the best Method of making Ketchup, and many other curious and durable Sauces.

The whole distributed in their proper Months, from the Beginning to the End of the Year.

With particular Remarks relating to the Drying or Kilning of Saffron.

By R. BRADLEY,

Professor of Botany in the University of Cambridge; and F.R.S.

The Sixth Edition With Additions.

Frontispiece

http://ebooks.adelaide.edu.au/g/gastronomy/country_housewife/part1.html

Last updated Friday, March 14, 2014 at 22:17