The universal cook, and city and country housekeeper : Containing all the various branches of cookery ... Together with directions for baking bread, the management of poultry and dairy, and the kitchen and fruit garden; with a catalogue of the various articles in season in the different months of the year. Besides a variety of useful and interesting tables. The whole embellished with the heads of the authors, bills of fare for every month in the year, and proper subjects for the improvement of the art of carving, elegantly engraved on fourteen copper-plates / By Francis Collingwood, and John Woollams, principal cooks at the Crown and anchor tavern.

  • Collingwood, Francis.
Date:
1801
Catalogue details

Licence: Public Domain Mark

Credit: The universal cook, and city and country housekeeper : Containing all the various branches of cookery ... Together with directions for baking bread, the management of poultry and dairy, and the kitchen and fruit garden; with a catalogue of the various articles in season in the different months of the year. Besides a variety of useful and interesting tables. The whole embellished with the heads of the authors, bills of fare for every month in the year, and proper subjects for the improvement of the art of carving, elegantly engraved on fourteen copper-plates / By Francis Collingwood, and John Woollams, principal cooks at the Crown and anchor tavern. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    398/516 (page 364)
    to a barrel of river-water, as to a barrel of fpring- water, the brewing from the former has exceeded the other in ftrength above five degrees in the courfe of twelve months keeping. It has alfo been obfervcd, that the malt was not only the fame in quantity for one barrel as for the other, but was the fame in quality, having been all meafured from the fame heap. The hops were alfo the fame, both in quality and quantity, and the time of boiling equal in each. They were worked in the fame manner, and tunned and kept in the fame cellar. This is a proof beyond all contradiction, that the water only could be the caufe of this difference. The ableft brewers have been much puzzled with one circumftance, which is, that feveral country gentlemen in the fame town have employed the fame brewer, have had the fame malt, the fame hops and water, have brewed in the fame month, and broached their drink at the fame time, yet one has had exceedingly fine, ftrong, and well-tailed beer, while the other has had nothing worth drink- ing. Three reafons may be adduced, in order to account for this very lingular difference. Firft, it might arife from the difference of weather, which might happen at the different brewings in this month, and make an alteration in the working of the liquors. Secondly, the yealt, or barm, might be of different forts, or in different Hates, where- with thefe liquors were worked; and, thirdly, the cellars might not be equally adapted for the pur- pofe. The goodnefs of fuch drink as is brewed for keeping, depends, in fome meafure, on the proper form and temperature of the cellars in which it is kept. Dorchelter beer, which is generally in much elteem, is chiefly brewed with chalky water, which is plenty in almoft every part of that county ; and as the foil is moltly chalk, the cellars, being dug in