PREFACE.

LARGELY-INCREASED commercial intercourse with dis-
tant countries, associated with a marked improvement in
the purchasing-power of the masses of the people, and
the rapid increase of wealth generally, have attracted
public attention to the subject of Foods and Dietaries
in an unusual degree, so that not only is there a
greater importation of foreign productions than for-
merly, but new foods, or preparations of foods, are
produced almost daily, some of which are specially
fitted for certain classes of persons, as children, whilst
others are of general use. Hence our food supplies,
whether natural or prepared, offer increased variety of
flavour, if not of nutritive qualities, and foods which
were formerly restricted to the few are now commonly
found on the tables of the many.

Scientific research in every civilised nation has also
diligently busied itself in the elucidation of the subject,

and our knowledge has been increased in reference to the chemical composition, preparation, and physiological effects of food.

With so many causes of change since the issue of my work on 'Practical Dietary,' it seemed desirable to produce another which should embrace all the generallyknown and some less-known foods, and contain the latest scientific knowledge respecting them, whilst at the same time the subject should be treated in a popular manner.

It was originally intended to include both foods and diets in one work, but the subject has now become so large that it was found necessary to limit the present volume to foods alone, and to reserve the subject of diets and dietaries for a future occasion.

The following pages contain a large number of tables, which will be useful for reference to both scientific and general readers, and also a number of very interesting recipes which have been extracted from a somewhat rare volume called Cury,' containing a copy of ancient manuscript recipes of the master cook of Richard the Second. The latter have been printed in the language of the fourteenth century, and, whilst interesting on that ground, will be understood with careful reading.

The prices at which various kinds of animal food were

sold, at a period somewhat anterior to these recipes, has not been referred to in the body of the work, but it was formerly regulated by law, and in 1315 was as follows:

&c.

'Edwarde by the Grace of God Kynge of England

To Shiriffes, Majors Bailiffes of Fraunchises Greeting: For as much as we have heard and understanded the greevous complayntes of Archbishops, Bishops, Prelates and Barons, touching great dearth of victuals in our Realme: We ordeyne from henceforth that no Oxe stalled or corne fedde be sold for more than xxiiiis. No other grasse fed Oxe for more than xvis.; a fat stalled Cowe at xiis.; another Cowe lesse woorth at xs.; a fat Mutton corne fedd or whose wool is well growen at xxd.; another fat Mutton shorne at xiiiid.; a fat Hogge of two yeres olde at iiis. iiiid.; a fat Goose at iid., ob., in the Citie at iiid.; a fat Capon at iid., in the Citie iid. ob.; a fat Hen at id., in the Citie at id. ob.; two Chickens at id., in the Citie at id. ob.; foure Pigions id., in the Citie three Pigions id. Item xxiiii Egges a peny, in the Citie xx Egges a peny. We ordeyne to all our Shiriffes.'

I have also thought it desirable to somewhat extend the ordinary view of foods, and to include water and air, since they are subjects which command great attention, both in their food and sanitary aspects.

The classification of foods has been made on the simplest basis, since none other seemed equally good, or equally well adapted to the object of this work.

I dare not hope that a volume of so much detail will be entirely free from typographical errors, but great pains have been taken to insure accuracy.

LONDON: 140, HARLEY STREET, W.

EDWARD SMITH.

April 1873.