Domestic management; or, the healthful cookery-book : To which is prefixed a treatise on diet, as the surest means to preserve health, long life, &c. With many valuable observations on the nutritious and beneficial, as well as the injurious effects of various kinds of food; also remarks on the wholesome and pernicious modes of cookery. Intended as an antidote to modern errors therein. To which is added the method of treating such trifling medical cases as properly come within the sphere of domestic management / by a lady.

  • Plumptre, Bell, active 1795-1812.
Date:
1810
Catalogue details

Licence: Public Domain Mark

Credit: Domestic management; or, the healthful cookery-book : To which is prefixed a treatise on diet, as the surest means to preserve health, long life, &c. With many valuable observations on the nutritious and beneficial, as well as the injurious effects of various kinds of food; also remarks on the wholesome and pernicious modes of cookery. Intended as an antidote to modern errors therein. To which is added the method of treating such trifling medical cases as properly come within the sphere of domestic management / by a lady. 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.

    378/412 (page 350)
    Qualities ot ,ct :i ArticU s digestion, and refining the blood, sending no gross fumes to the head. The same method should be observed in making all sorts of drinks in which any strong bitter herbs are in- fused. It makes them pleasant and grateful both to the palate and stomach, and preserves all the physical virtues. Most bitter herbs naturally and powerfully open obstructions, if they are judiciously managed. Whereas the usual way of making such drinks not only renders them unpleasant, but. destroys all the medicinal virtues of the herbs. All things have their good and bad qualities : thus fire, which is good to warm and comfort, will also, burn, if not managed with discretion. A LIST, WITH A BRIEF ACCOUNT OF THE QUALITIES OF SOME THINGS IN COMMON USE THAT HAVE NOT COME INTO PARTICULAR. NOTICE IN THE PRECEDING PART OF THE WORK. Cheese. Cheese, and all the preparations of it, are difficult of digestion, and should be sparingly used by persons with weak stomachs. But strong stomachs, particu- larly labouring people, may eat it more freely. It is wholesomest eaten with good bread only, or salad herbs may be added. Mellow, soft, fat, mild cheeses are the most to be recommended j such as the York, Bath, and Stilton,