J Pidou.x, Pierre, ‘ La fleur de toute cuysine, contenant la maniere d’habiller toutes viandes tant chair que poisson,’ etc., ‘ compose par plusieurs cuysiniers.’ Rev. et correct. Paris, 1543, 16mo. § Taillevant, ‘ Cj apres sensuyt le viandier pour appareiller toutes manibres de viandes que tailleuent queulx du roi notre sire fit tant pour abiller et appailler boully rousty poissons de mer et deaue doulce ; saulces, espices et aultres choses a ce convenables et necessaire.’ Paris, about 1500. II A list of German cookery-books is given by Pfeiffer in the Serapeum, 1848, Nr. 18, p. 273 tt seq. ; 1849, Nr. 21, p. 331 et seq. One of the four- teenth century is entitled : ‘ Ein guot lere von guoter spise ’ (Suabian dialect), published by Maurer Constant, Stuttgart, 1844. IT Ryff, Walther, ‘New Kochbuch. Wie man kranker Personen in mancherlei Fehl und Gebrechen warten und pfiegen soil, mit Zurichtung und Kochung vieler niitzUcher gesunder Speiss und Getriinke.’ Frankfurt- am-M., 1564. ** Rumpolt, Marx, ‘ Ein New Kochbuch.’ Frankfurt-am-M., 1564. 32 THE SPIRIT OF COOKE RV Mayence, and a third by Anna Wecker,* * * § n6e Keller, the accomplished wife of the physician Wecker at Bale. Principal Authors in all Countries during the Seventeenth Century. In the seventeenth century culinary art not only made practical progress, but it began to be treated theoretically, and the publications concerning it lost to some extent the character of curiosities. The most celebrated cookery-book was, and remained for some time, that by Fran9ois Pierre de la Varenne.f By the side of this were most renowned the three anonymous French treatises quoted below under note I. Of German cookery-books the mOst celebrated was that by Maria Sophia Schellhammer, nie Conring, and by the side of this circulated cookery-books which bore the name of one or other of the large towns, like that of Niirn- * Wecker, Anna, ‘ Neu kiistlich und niitzliches Kochbuch.’ Published at Altorff in 1596, and frequently republished— e.^., at Bale, 1667, 8vo. Many of the works quoted in the foregoing have been republished several times, or even frequently, in different places, and at longer or shorter intervals! which shows that their contents were of important and recognised value. f Varenne, Francois Pierre de la, ‘ Le vray Cuisinier fraD9ois enseignant la maniere de bien apprester et assaissoner toutes sortes de viandes, grasses et maigres, legumes et p<1,tisseries‘'en perfection,’ etc., ‘augm. d’un nouveau Confiturier.’ Paris, 1654, 8vo. ; 1682, 8vo. ; k la Haye, 1656, 12mo. ; Amst., s.a., 8vo. ; also Lyon, 1699, h, I’Ecole des Ragoftts, etc. A German extract, under the title ‘The French Cook, and his Confec- tioner and Baker,’ etc., was published as an appendix to ‘ Sig. Flsholtii,’ ‘ Diiiteticon,’ f.e., ‘New Table Book.’ ‘Colin on the Spree,’ 1682, 4to., pp. 347-466. J ‘ Cuisinier Royal et Bourgeois,’ to which is added, ‘Nouvelle Instruc- tion pour les confitures, les liqueurs et les fruits.’ Paris, 1698, 8vo. ‘ L’ecole parfaite des officiers de bouche,’ 7th edition. Paris, 1708, 8vo. ‘ Le pfitissier fran9ais.’ Paris, 1653, 8vo. ; Amst., 1655, 12mo. Of this last work printed by Elzevir only seven copies are knmvn to exist. Vide. Brunet, t. iii., p. 651 ; Serapeum, 1852, Nr. 21, p. 327 et seq. § Schellhammer, Mar. Soph, ‘Die wohhmterwiesene Kochin, d. i., Uiiterricht in der Kochkunst,’ 3rd edition, Braunschweig, 1704, 4to.

AI-modernized reading of the original text

J Pidoux, Pierre, ‘ La fleur de toute cuysine, contenant la maniere d’habiller toutes viandes tant chair que poisson,’ etc., ‘ compose par plusieurs cuysiniers.’ Rev. et correct. Paris, 1543, 16mo. § Taillevant, ‘ Cj apres sensuyt le viandier pour appareiller toutes manibres de viandes que tailleuent queulx du roi notre sire fit tant pour abiller et appailler boully rousty poissons de mer et deaue doulce ; saulces, espices et aultres choses a ce convenables et necessaire.’ Paris, about II A list of German cookery-books is given by Pfeiffer in the Serapeum, 1848, Nr. 18, p. 273 tt seq. ; 1849, Nr. 21, p. 331 et seq. One of the fourteenth century is entitled : ‘ Ein guot lere von guoter spise ’ (Suabian dialect), published by Maurer Constant, Stuttgart, 1844. IT Ryff, Walther, ‘New Kochbuch. Wie man kranker Personen in mancherlei Fehl und Gebrechen warten und pfiegen soil, mit Zurichtung und Kochung vieler niitzUcher gesunder Speiss und Getriinke.’ Frankfurtam-M., 1564. ** Rumpolt, Marx, ‘ Ein New Kochbuch.’ Frankfurt-am-M., 1564. Mayence, and a third by Anna Wecker,* * * § n6e Keller, the accomplished wife of the physician Wecker at Bale. Principal Authors in all Countries during the Seventeenth Century. In the seventeenth century culinary art not only made practical progress, but it began to be treated theoretically, and the publications concerning it lost to some extent the character of curiosities. The most celebrated cookery-book was, and remained for some time, that by Fran9ois Pierre de la Varenne.f By the side of this were most renowned the three anonymous French treatises quoted below under note I. Of German cookery-books the most celebrated was that by Maria Sophia Schellhammer, nie Conring, and by the side of this circulated cookery-books which bore the name of one or other of the large towns, like that of Niirn- * Wecker, Anna, ‘ Neu kiistlich und niitzliches Kochbuch.’ Published at Altorff in 1596, and frequently republished— e.^., at Bale, 1667, 8vo. Many of the works quoted in the foregoing have been republished several times, or even frequently, in different places, and at longer or shorter intervals! which shows that their contents were of important and recognised value. f Varenne, Francois Pierre de la, ‘ Le vray Cuisinier fraD9ois enseignant la maniere de bien apprester et assaissoner toutes sortes de viandes, grasses et maigres, legumes et p<1,tisseries‘'en perfection,’ etc., ‘augm. d’un nouveau Confiturier.’ Paris, 1654, 8vo. ; 1682, 8vo. ; k la Haye, 1656, 12mo. ; Amst., s.a., 8vo. ; also Lyon, 1699, h, I’Ecole des Ragoftts, etc. A German extract, under the title ‘The French Cook, and his Confectioner and Baker,’ etc., was published as an appendix to ‘ Sig. Flsholtii,’ ‘ Diiiteticon,’ f.e., ‘New Table Book.’ ‘Colin on the Spree,’ 1682, 4to., pp. 347-466. J ‘ Cuisinier Royal et Bourgeois,’ to which is added, ‘Nouvelle Instruction pour les confitures, les liqueurs et les fruits.’ Paris, 1698, 8vo. ‘ L’ecole parfaite des officiers de bouche,’ 7th edition. Paris, 1708, 8vo. ‘ Le pfitissier fran9ais.’ Paris, 1653, 8vo. ; Amst., 1655, 12mo. Of this last work printed by Elzevir only seven copies are known to exist. Vide. Brunet, t. iii., p. 651 ; Serapeum, 1852, Nr. 21, p. 327 et seq. § Schellhammer, Mar. Soph, ‘Die wohhmterwiesene Kochin, d. i., Uiiterricht in der Kochkunst,’ 3rd edition, Braunschweig, 1704, 4to.

The spirit of cookery