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94 Treffer

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  1. Detailansicht für Treffer 81 öffnen
    The young angler's pocket companion: or, a new and complete treatise on the art of angling, As may be practised with Success In every River in England; during both the Winter and Summer Seasons: Directing, By plain and easy Methods the young Angler to perfect himself in this Art, in a little Time; either as to Paste or Bait-Fishing of any Sort; or Fly-Fishing, Natural or Artificial; and both in a most curious Manner. Also the Art of making Artificial Flies, Whipping-Lines, and Rods; and the truest Method of catching most Sorts of large Fish. To which is now added, A new and most successful Method of Trolling and laying Trimmers; with a Copper-Plate, shewing the different Methods of baiting the Gorge-Hook, the Beard-Hook, the Live-Bait and Trimming Hook. Together with The best Method of Smelt-Fishing: Both which have never before been treated on. By Ralph Cole, Gent
    Cole, Ralph [Autor/in]
    London: printed for W. Lane, Leaden-Hall-Street ; Farmington Hills, Mich: Cengage Gale, 1795; 2009
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  2. Detailansicht für Treffer 82 öffnen
    Sad and wonderful newes from the faulcon at the bank side: being a true and perfect relation of the strange visions, ghosts, and apparitions seen in the house and garden of Mr. Powel a baker, lately deceased (a man eminent in the borough of Southwark.) With the manner of their appearing in several shapes; both at noon-day, and at night, since Thursday last: the discourse between the ghost of Mr. Powel, Mr. John Simson (formerly minister of Bishops-Gate) to whom he revealed the cause of his walking. The several speeches that past between the spirit of Mr. Powel, his maid Jone, and divers learned men, who went to allay him: and the manner of his appearing to them in the garden, upon their making of a circle, and burning of wax-candles and juniper-wood: as also, the speeches that there passed, the manner how it vanished, and the great and lamentable accident that immediately hapned, both at their digging for hidden treasure, when the barrels of money descended lower and lower....
    London: printed for George Horton ; Ann Arbor, Mich: UMI, 1661; 1999
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  3. Detailansicht für Treffer 83 öffnen
    The perpetual astronomical calendar: Containing, compendious tables done after a method intirely new. Shewing ... any year of our Lord past or to come, with for the Julian and Gregorian accounts, by inspection; [I. Th]e golden number and ... [II. Th]e dominical letters. [III.] The moveable feasts [and] terms, with their [retu]rns. [IV.] The fixed terms and [their] returns. [V. Th]e calendar, shewing [the] days of the year, month and week. Rising and setting of the sun. Age of moon. Saints and holy days. Equation of time, &c. VI. The moon's southing, with the time of the tides. VII. A table of the comets, shewing the times when they were nearest the sun; their periods; and when they are to appear again. Together with, ... and easy tables for finding the times [of] the true new and full moons, with all their [re]markable eclipses for the above time. ... precepts for making all plain to the [mean]est capacities by examples. [By] John Wilson
    Wilson, John [Autor/in]
    Glasgow: Printed by J. Bryce and D. Paterson ; Farmington Hills, Mich: Cengage Gale, 1757; 2009
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  4. Detailansicht für Treffer 84 öffnen
    The art of angling: By R. Brookes, M.D. In two parts. I. Containing an Account of Fish, and Fish-Ponds: A new Art of Fly-Making: The new Laws that concern Angling: The secret Ways of catching Fish by Ointments, Pastes, and other Arts: Directions how to procure Baits, and for making all Sorts of Fish-Tackle, with the surest Method of finding Sport, &c. II. Of the great Whale, and Whale Fishery; the devouring Shark; the amphibious Turtle; the luscious Turbot and Sole; with Flying Fish, Sea-Devil, and other extraordinary Productions of the Sea. Likewise a Natural History of the Inhabitants of the Salt Water, and the various Methods of Rock and Sea-Fishing. Illustrated with one hundred and thirty-five cuts, exactly describing the different Kinds of Fish that are found in the Fresh or Salt Waters. The whole forming a sportsman's magazine; And comprizing all that is curious and valuable in The Art of Angling
    Brookes, Richard [Autor/in]
    The third edition, with great improvements. - London: printed for T. Lowndes, in Fleet-Street ; Farmington Hills, Mich: Cengage Gale, 1770; 2009
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  5. Detailansicht für Treffer 85 öffnen
    The Compleat family cook: Consisting of a collection of near a thousand curious and uncommon receipts in soops, made-dishes, pastes, pickles, cakes, creams, jellifs, made-wines, &c. with figures for orderly placing the dishes; and courses; also bills of fare for every month in the year; and an alphabetical index to the whole. A book necessary for mistresses of families, higher and lower women servants, and confined to things useful, substantial and splendid, and calculated for the preservation of health, and upon the measures of frugality, being the result of many years practice and experience. Revised and corrected by an eminent Cook, 1766. To which is added, the London and country brewer. With a copious treatise on malt liquors. To which likewise is added, the art of clear starching, ironing, &c. to which also is added, the servant maid's best companion. Consisting of necessary cautions and prudencial advice such as if duely observed cannot sail making them easy and happy in themselves, either in the capacity of a servant, or mistress of a family
    Hull: Prined by J. Rawson, and Son ; Farmington Hills, Mich: Cengage Gale, 1766; 2009
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  6. Detailansicht für Treffer 86 öffnen
    The complete confectioner: or, housekeeper's guide: to a simple and speedy method of understanding the whole art of confectionary; the various ways of preserving and candying, dry and liquid, All Kinds of Fruit, Nuts, Flowers, Herbs, &c. And the Method of keeping them Fresh And Fine All The Year Round; The Different Ways Of Clarifying Sugar; With Directions for making Fruit Pastes, Bomboons, Pastils, Compotes, Fruit Ices, Cream Ices, Marmalades, Jellies, Jams, Cakes, Puffs, Biscuits, Tarts, Custards, Cheesecakes, Sweetmeats, Fritters, Creams, Syllabubs, Blanc-Mange, Flummeries, Ornaments for grand Entertainments, Dragees, Syrups of all Kinds, Nicknacks and Trifles for Desserts, Strong Cordials, Oils, Simple Waters, Milk Punch that will keep 20 Years, and All Sorts of English Wines. Also, the art of making artificial fruit, With the Stalks in it, so as to resemble the natural Fruit. To which are added, some bills of fare for desserts for private families. By Mrs. H. Glass, author of The art of cookery, with considerable additions and corrections, by Maria Wilson
    Glasse, Hannah [Autor/in]
    London: printed by J. D. Dewick, Westmoreland Buildings, Aldersgate Street, and sold by R. Dutton , Birchin Lane; West and Hughes , Paternoster-Row; and all other booksellers ; Farmington Hills, Mich: Cengage Gale, 1800; 2009
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  7. Detailansicht für Treffer 87 öffnen
    The cooks and confectioners dictionary: or, the accomplish'd housewives companion. Containing I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all Sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best Way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages, &c. according to the English, French, and Italian Courts. All Sorts of Pickles. III. All Manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all Sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The Way of making all English potable Liquors; Ale, Beer, Cyder, Mead, Metheglin, Mum, Perry, and all Sorts of English Wines: Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare, for all Seasons of the Year; and setting out a Desert of Sweet-Meats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks, Confectioners, &c. in the Courts of England, France, &c. and many private and accomplish'd Housewives. The third edition with additions. Revised and recommended by John Nott, late Cook to the Dukes of Somerset, Ormond and Bolton; Lord Lansdown and Ashburnham
    Nott, John [Sonstige]
    London: printed by H. P. for Charles Rivington, at the Bible and Crown, in St. Paul's Church-Yard ; Farmington Hills, Mich: Cengage Gale, 1726; 2009
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  8. Detailansicht für Treffer 88 öffnen
    The cook's and confectioner's dictionary: or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton
    Nott, John [Sonstige]
    London: printed for C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard ; Farmington Hills, Mich: Cengage Gale, 1723; 2009
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  9. Detailansicht für Treffer 89 öffnen
    The cooks and confectioners dictionary: or, the accomplish'd housewives companion. Containing I. The choisest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best Way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages, &c. according to the English, French, and Italian Courts. All Sorts of Pickles III. All Manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The Way of making all English potable Liquors; Ale, Beer, Cyder, Mead, Metheglin, Mum, Perry, and all sorts of English Wines: Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweet-Meats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks, Confectioners, &c. in the Courts of England, France, &c. and many private and accomplish'd Housewives. The second edition with additions. Revised and recommended by John Nott, late Cook to the Dukes of Somerset, Ormond and Bolton; Lord Lansdown and Ashburnham
    Nott, John [Sonstige]
    London: printed by H. P. for C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard ; Farmington Hills, Mich: Cengage Gale, 1724; 2009
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  10. Detailansicht für Treffer 90 öffnen
    The london and country brewer: Containing an Account, I. Of the Nature of Barley-Corn, and of the proper Soils and Manures for the Improvement thereof. II. Of making Malts. III. To know good from bad Malts. IV. Of the Use of the Pale, Amber and Brown Malts. V. Of the Nature of several Waters and their Use in Brewing. VI. Of Grinding Malts. Vii. Of Brewing in General. Viii. Of the London Method of Brewing Stout Butt Beer, Pale and Brown Ales. IX. Of the Country or private Way of Brewing. X. Of the Nature and Use of the Hop. XI. Of Boiling Malt Liquors and to Brew a Quantity of Drink in a little Room, and with a few Tubs. XII. Of Foxing or Tainting of Malt Liquors, their Prevention and Cure. XIII. Of fermenting and working of Beers and Ales, and the unwholsome Practice of beating in the Yeast Detected. XIV. Of several Artificial Lees for feeding, fineing, preserving and relishing Malt Liquors. XV. Of several pernicious Ingredients put into Malt Liquors to encrease their strength. XVI. Of the Cellar or Repository for keeping Beers and Ales. XVII Of Sweetning and Cleaning Casks. XVIII. Of Bunging Casks and Carrying them to some Distance. XIX. Of the Age and Strength of Malt Liquors. XX. Of the Profit and Pleasure of Private Brewing, and the Charge of buying Malt Liquors. To which is added, A Philosophical Account of Brewing strong October Beer, by an Ingenious Hand. By a Person formerly concern'd in a common Brew-House at London, but for near twenty Years past has resided in the Country. Recommended by the Dublin Society
    Ellis, William [Autor/in]
    Dublin: printed by M. Rhames, for R. Gunne, Book-Seller in Capel-Street ; Farmington Hills, Mich: Cengage Gale, 1735; 2009
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  11. Detailansicht für Treffer 91 öffnen
    The london and country brewer: Containing an Account, I. Of the Nature of the Barley-Corn, and of the proper Soils and Manures for the Improvement thereof. II. Of making good Malts. III. To know good from bad Malts. IV. Of the Use of the Pale, Amber, and Brown Malts. V. Of the Nature of several Waters, and their Use in Brewing. VI. Of Grinding Malts. VII. Of Brewing in general. VIII. Of the London Method of Brewing Stout, But-Beer, Pale and Brown Ales. IX. Of the Country or Private Way of Brewing. X. Of the Nature and Use of the Hop. XI. Of Boiling Malt Liquors, and to Brew a Quantity of Drink in a little Room, and with a few Tubs. XII. Of Foxing or Tainting of Malt Liquors; their Prevention and Cure. XIII. Of Fermenting and Working of Beers and Ales, and the unwholesome Practice of Beating in the Yeast, detected. XIV. Of several Artificial Lees for seeding, fining, preserving, and relishing Malt Liquors. XV. Of several pernicious Ingredients put into Malt Liquors to encrease their Strength. XVI. Of the Cellar or Repository for keeping Beers and Ales. XVII. Of Sweetning and Cleaning Casks. XVIII. Of Bunging Casks and Carrying them to some Distance. XIX. Of the Age and Strength of Malt Liquors. XX. Of the Profit and Pleasure of Private Brewing, and the Charge of Buying Malt Liquors. To which is added, A Philosophical Account of Brewing Strong October Beer. By an Ingenious Hand. By a Person formerly concerned in a Common Brewhouse at London, but for twenty Years past has resided in the Country
    Ellis, William [Autor/in]
    The second edition, corrected. - London: printed for Messieurs Fox, at the Half-Moon and Seven Stars, in Westminster-Hall ; Farmington Hills, Mich: Cengage Gale, 1736; 2009
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  12. Detailansicht für Treffer 92 öffnen
    The london and country brewer: Containing an Account I. Of the Nature of the Barley-Corn, and of the proper Soils and Manures for the Improvement thereof. II. Of making Good Malts. III. To know Good from Bad Malts. IV. Of the Use of the Pale, Amber, and Brown Malts. V. Of the Nature of several Waters, and their Use in Brewing. VI. Of Grinding Malts. Vii. Of Brewing in general. Viii. Of the London Method of Brewing Stout, Butt-Beer, Pale and Brown Ales. IX. Of the Country or Private Way of Brewing. X. Of the Nature and Use of the Hop. XI. Of Boiling Malt - Liquors, and to Brew a Quantity of Drink in a little Room, and with a few Tubs. XII. Of Foxing or Tainting of Malt - Liquors; their Prevention and Cure. XIII. Of Fermenting and Working of Beeks and Ales, and the unwholesome Practice of Beating in the Yeast, detected. XIV. Of several Artificial Lees for Feeding, Fining, Preserving, and Relishing Malt-Liquors. XV. Of several Pernicious Ingredients put into Malt-Liquors to increase their Strength. XVI. Of the Cellar or Vault for keeping Beers and Ales. XVII. Of Sweetening and Cleaning Casks. XVIII. Of Bunging Casks and Carrying them to some Distance. XIX. Of the Age and Strength of Malt-Liquors. XX. Of the Profit and Pleasure of Private Brewing, and the Charge of Buying Malt-Liquors. To which is added, A Philosophical Account of Brewing strong October Beer. By a Person formerly concerned in a Common Brewhouse at London, but for Twenty Years past has resided in the Country
    Ellis, William [Autor/in]
    The fourth edition. - London: printed for Thomas Astley, at the Rose in St. Paul's Church-Yard ; Farmington Hills, Mich: Cengage Gale, 1743; 2009
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  13. Detailansicht für Treffer 93 öffnen
    The new art of cookery, made plain and easy: Which far exceeds any thing of the kind ever yet published; being enriched with a great variety of receipts from the best treatises on this subject. Containing, I. Of roasting and boiling flesh meat, as well as poultry. II. Of made dishes. III. Of ragous. IV. Of fricasees. V. Of Hashes. VI. Of soups and rich gravies. VII. Of soups for fast days. VIII. Of things necessary for the sick. IX. Of dressing of fish; the sauces for; and how to dress a turtle. X. Of collaring and potting. XI. Of pies of fruit, and a variety of pastes for. XII. Of pies of savoury meat. XIII. Of puddings and dumplings. XIV. Of sweetmeats and other decorations for the table. XV. Of the different plummeries and blanc mange. XVI. Of whips and syllabubs. XVII. Of preserves, jellies and jams. XVIII. Of creams, custards, torts, and cheese-cakes. XIX. Of cakes, as well plumb, seed, and saffron, &c. XX. Of macaroons, Naple's biscuits, and cheese-cakes. XXI. Of little savoury dishes, fit for supper, the sides or corners of the table. XXII. Of salting and preserving beef, pork, and making hams. XXIII. Of pickling, making catchup, vinegar, and the India pickle. XXIV. Of the different wines made of fruit. XXV. Of the use of still, and distilling of the different waters, and making meade. XXVI. Of making bread, well with yeast as leavening. XXVII. Of brewing ... drink. XXVIII. A list of the season thro' the year. XXIX. New ... of fare two course, as they are be laid on the table. XXX. Washes and salves for the skin, &c. XXXI. Some valuable physical receipts. With the addition of a variety of original receipts never before published. The representation of the frame for doing things by the steam; and the new contrivance of boiling kettles and other culinary vessels. By. H. Glasse
    Glasse, Hannah [Autor/in]
    Dublin: Printed by John Exshaw, in Dame-Street ; Farmington Hills, Mich: Cengage Gale, 1777; 2009
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  14. Detailansicht für Treffer 94 öffnen
    By authority of the Lord chamberlain, Lyceum, Strand: Every Monday, Tuesday, Thursday, and Saturday Evening, during Lent only, Will be presented, (in Three Parts,) Mr. Reeve's new entertainment, with additions, called, Mirth's Museum, or The Country Club: Consisting of Introductory readings and recitals, With original songs. The music, entirely New, by Mr. Reeve. The recitals by Mr. J. Wewitzer: Vocal Parts by Mr. Gray, Mr. Masters, Mrs. Iliff, and Mrs. Reeve. In Part I. will be introduced, among others, the following Subjects: Exordium-Humanity-a Tar's Gratitude-Charity-a Seaman's Preface to heaving off a Stave-Hibernian Remarks on Bull-Making, &c. &c. - and the following new songs: Exordium Ingratitude, or the Captive The Lavender Girl The Vestry Dinner Messmates at Sea, and The Antiquity of Bulls, or Paddy's Origin Bonny Wully End of Part I. the Celebrated overture to Oscar and Malvina, In which Mr. Courtenay will perform on The Union Pipes, Accompanied on the Harp by Mr. Wieppart. Part II. A Digression-Theatrical Hint-Matrimonial Congratulations-Extraneous Conversation-Introduction of a Market Girl-Bacchanalian Apology, &c. and the following new songs: Knowing Joe, and the Shew-Folk Goddess of the Silver Stream The Pedlar The Market Lass and The Huntsman's Rhapsody End of the Second, and in the Course of the Third Part. Several favourite Airs by Messrs. Courtenay & Wieppart. Part III. Digressive Hints on Love and Affection-Nautic Friendship-Loyalty, &c. &c. and the following new songs: My Journey is Love I never will Marry Ben Block, or the Sailor's Friend The Knife Grinder Finale, Song, and Chorus May Loyalty Flourish for ever Boxes, 4s. - Pit, 2s. 6d. - Gallery, 1s. 6d. The Doors to be opened at Half past Six O'Clock, and the Performance to begin at Half past Seven, precisely. Places for the Boxes to be taken at the Lyceum, every Day. - Mr. Lingham, the Proprietor, begs Leave to assure the Public, that the Lyceu++
    Reeve, William [Sonstige]
    London: Printed by E. Spragg, No.4, Great Wild-Street, Lincoln's-Inn-Fields ; Farmington Hills, Mich: Cengage Gale, 1794; 2009
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