< Back

A Wholesale Curer of Comestibles R., J., Junior [Robinson, James].
The Art and Mystery of Curing, Preserving, and Potting All Kinds of Meat, Game and Fish; Also the Art of Pickling and the Preservation of Fruits and Vegetables.
Publisher: Chapman and Hall, London;
Date of Publication: 1864
Stock Code: 11678
FIRST EDITION. Octavo, pp. xii, 184. Publishers’ original blind embossed zig-zag patterned dark green cloth with gilt titles to spine. Corners a little bruised, but cover cloth bright. “This treatise comprises light and heavy salting, saccharine and muriatic preservative fluids, drying by gentle heat and air currents, smoking with woods, peat and turfs, marinating fish and bucaning* of meats, and the whole process of potting, preserving and pickling.” (from the Preface). There is national British flavour to the methods employed here with ‘Yorkshire Pressed Pork’, ‘Whitehaven Corned Beef’, ‘A Norfolk Chine’ and Leicestershire Spiced Bacon’ amongst many regional methods elucidated. Rare - COPAC locates just five copies at UK holdings, and this title is very scarce in commerce. The authorship is attributed to James Robinson by Cagle & the National Union Catalogue, and the author went on to produce “The Art and Mystery of Making British Wines, Cider and Perry...” the following year. Sold