JB/107/109/003

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Errors of the present practice &

Make some small
abatement to those
who may be called
wholesale customers,
that it may
be worth while for
a village or district
to join and
send for provisions,
just as much
as would be saved
by the shorter time
required in serving.
But have the abatement
entered
in the general
tarif —

+ Great allevition
is necessary in the
use of copper vessels,
where soaked grain
is boiled in them,
or soup with vegetables,

&c the
copper dissolving
very readily in
acids of every
kind. Even where
the quantity of
dissolved copper
is too small to
poison (or kill
rather) an extremely
small portion
is sufficient to be
deleterious in a
certain degree,
producing pains
more or less
violent in the stomach —

+ Common glazed
pans are dangerous
where acids are to
remain in them
anytime. Dissolved
lead does not
produce disease in
very small quantity,
but by repetition
of it in small portions
the evil accumulates
after a
period of many
years perhaps
paralytic afflictions
are produced.
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There is a kind
of brown earthenware
manufactured
by Mrs Hemels
Kings Road, Chelsea,
strong, nearly
as cheap as the
common, glazed
with salt & therefore
perfecttly safe —

+ The taste of potatoes
in soup is unpleasant
to some
people, but their
dislike has generally
been occasioned by
eating green potatoes
boiled in it.

+ Use the water in
which salt herrings
& c have been soaked
instead of salt in
soups &c

+ The water in which
grain has been steeped
to be used for soups.

+ Eggs when at 1/2 each
not being much more
expensive than meat
may be used sparingly
in puddings, & are
useful in preventing
the whey from separating
where milk
is an ingredient —

+ Salt should be put
into almost every
kind of cookery, even
sweet puddings —

+ Where there is a
great disposition
to disease, spice, &
particularly ginger,
should be employed
wherever it possibly
can be —

+ Ginger improves
puddings where
milk & sugar or
treacle are used.

+ Let the ginger be
always brown, in
choosing it take
care that it is dry &
free from dust.

+ Cassia buds spoil
the flavour of most
meat dishes -

The peculiar flavour
of Westphalia
hams is produced
by smoaking them
with juniper &
other fragrant woods.

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Identifier: | JB/107/109/003"JB/" can not be assigned to a declared number type with value 107.
Date_1	1796-01-24	Marginal Summary Numbering
Box	107	Main Headings
Folio number	109	Info in main headings field	cookery
Image	003	Titles
Category	copy/fair copy sheet	Number of Pages	2
Recto/Verso	recto	Page Numbering
Penner		Watermarks
Marginals		Paper Producer
Corrections		Paper Produced in Year
Notes public	date is date copied	ID Number	35100
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