favourable notice the produce of
Colonial cattle was, so far as I can collect, a volume published
in 1872, and called "Receipts for Cooking Australian Meat, with
Directions for preparing Sauces suitable for the same." This
still remains a vexed question; but the consumption of the meat
is undoubtedly on the increase, and will continue to be, till the
population of Australasia equalises supply and demand.

COOKERY BOOKS.

PART IV.

Besides the authorities for this branch of the inquiry already cited,
there are a few others, which it may assist the student to set down
herewith:--

1. A Collection of Ordinances and Regulations for the Government of
the Royal Household (Edward III. to William and Mary). 4to, 1790.

2. The book of Nurture. By Hugh Rhodes, of the King's Chapel. Printed
in the time of Henry VIII. by John Redman. 4to.

3. A Breviate touching the Order and Government of the House of a
Nobleman. 1605. _Archaeologia_, xiii.

4. Orders made by Henry, Prince of Wales, respecting his Household.
1610. _Archaeologia_, xiv.

5. The School of Good Manners. By William Phiston or Fiston. 8vo,
1609.

6. The School of Virtue, the Second Part. By Richard West. 12mo, 1619.

7. The School of Grace; or, A Book of Nurture. By John Hart. 12mo.
(About 1680.)

8. England's Newest Way in all Sorts of Cookery. By Henry Howard, Free
Cook of London. 8vo, London, 1703.

9. A Collection of above three hundred Receipts in Cookery, Physick
and Surgery, for the use of all Good Wives, Tender Mothers, and
Careful Nurses. By several Hands. The second edition, to which is
added a second part. 8vo, London, 1729. Fifth edition, 8vo, London,
1734.

10. The Compleat City and Country Cook. By Charles Carter. 8vo,
London, 1732.

11. The Compleat Housewife: or, Accomplish'd Gentlewomans Companion:
Being a collection of upwards of Five Hundred of the most approved
Receipts in Cookery, Pastry, Confectionery, Preserving, Pickles,
Cakes, Creams, Jellies, Made Wines, Cordials. With Copper Plates....
And also Bills of Fare for every month in the year.... By E. Smith.
Seventh edition, with very large additions, near fifty Receipts
being communicated just before the author's death. 8vo, London, 1736.
Eleventh edition. 8vo, London, 1742.

12. The Complete Family Piece: A very Choice Collection of Receipts
in... Cookery. Seventh Edition. 8vo, London, 1737.

13. The Modern Cook. By Vincent La Chapelle, cook to the Prince of
Orange.