Food in Nineteenth-Century British History

Dr. Ian Miller is Senior Lecturer in Medical History at Ulster University. He has authored seven books on the history of medicine and food. Of particular relevance are Ian’s book-length studies on the force-feeding of hunger strikers (2016), Irish dietary change following the devastating Famine (2013) and the surprisingly interesting history of the Victorian stomach (2011).

• Volume 1: Food in Nineteenth-Century BritainSeries PrefaceIntroductionPart 1: Bread1. G. Dodd, The Food of London (London: Longman, Brown, Green and Longmans, 1856), pp. 189-207.2. E. Acton, The English Bread Book for Domestic Use (London: Longman, Brown, Green, Longmans and Roberts, 1857), pp. 1-11, 127-36.3. ‘The Brown Bread Question’, The British Friend (1 February 1878), p. 41.4. ‘Bread-Making’, Chamber’s Journal of Popular Literature, Science and Art (9 June 1863), pp. 357-60.5. ‘The Bread Reform League’, Lloyd’s Illustrated Newspaper (24 October 1880).6. ‘Bread Reform’, Berrows Worcester Journal (18 June 1881).Part 2: Potatoes7. Board of Agriculture, Hints Respecting the Culture and the Use of Potatoes (London, 1795), pp. 1-8.8. G. George, Potatoes: The Poor Man’s Own Crop (Salisbury: Frederick A. Blake, 1861), pp. 5-8.9. I. Beeton, The Book of Household Management (London: S. O. Beeton, 1861), pp. 582-7. Part 3. Fruit10. M. Somerville, Cookery and Domestic Economy (Glasgow: George Watson, 1862), pp. 187-95.11. C. Whitehead, Profitable Fruit-Farming (London: Longmans, Green and Co., 1884), pp. 1-29. 12. ‘Canadian Canned Fruit’, Aberdeen Journal (26 July 1880), p. 2.13. ‘Fruit’, Belfast Newsletter (29 July 1886), p. 7.14. ‘Fruit Culture’, Preston Chronicle (21 September 1889), p. 4.15. ‘The Conservation of Fruit’, Berrows Worcester Journal (17 January 1891), p. 4.Part 4. Fish16. E. Acton, Modern Cookery for Private Families (London: Longman, Brown, Green and Longmans, 1855 [1845]), pp. 48-84. 17. I. Thwaites, Fish Cookery (Liverpool: Edward Howell, 1883), pp. 1-17, 26-9.18. F. M. Holmes, ‘How London Gets its Fish: An Early Morning Visit to Billingsgate Market’, Letts Illustrated Household Magazine (London: Letts, Son and Co., 1884), pp. 409-11.19. J. Thomson & A. Smith, Street Life in London (London: Sampson Low, Marston, Seale and Rivington, 1877), pp. 158-60. 20. Piscator, Practical Treatise on the Choice and Cookery of Fishes (London: Longman, Brown, Green and Longmans, 1854 [1843]), pp. 173-81.21. W. Phillips, The Wild Tribes of London (London: Ward and Lock, 1855), pp. 66-8.22. ‘Fried Fish’, York Herald (29 September 1899), p. 6.23. ‘Is a Fried Fish Business a Nuisance?’, Blackburn Standard (26 November 1892), p. 7.24. ‘Who Says a Fried ‘Un?’, Northern Echo (8 September 1897), p. 3.25. ‘Killed by Fried Fish’, Leicester Chronicle (10 February 1900), p. 5.Part 5. Meat26. E. Copley, The Housekeeper’s Guide or a Plain and Practical System of Domestic Cookery (London: Longman, Whittaker, Simpkin, Moore and Ball, 1838), pp. 224-34. 27. E. Acton, Modern Cookery for Private Families (London: Longman, Brown, Green and Longmans, 1855), pp. xxxiii-xxxvi.28. I. Beeton, The Book of Household Management (London: S. O. Beeton, 1861), pp. 257-68.29. M. Dods, The Cook and Housewife’s Manual (Edinburgh: Bell, Bradfute, Oliver and Boyd, 1826), pp. 41-7.30. G. Dodd, The Food of London (London: Longman, Brown, Green and Longmans, 1856), pp. 319-26. 31. J. Gamgee, Diseased Meat Sold in Edinburgh (Edinburgh: Sutherland and Knox, 1862), pp. 15-29. 32. ‘Two Families Poisoned by Eating Tinned Meat’, Manchester Times (8 July 1882), p. 5.33. ‘A Family Poisoned by Eating Tinned Meat at Middlesbro’’, York Herald (15 July 1882), p. 5.34. ‘Meat Inspection in Glasgow’, Glasgow Herald (8 June 1891), p. 4.35. ‘The Dangers of Tinned Meat’, Reynold’s Newspaper (27 November 1892), p. 2.36. ‘The Meat Question’, Nottinghamshire Guardian (24 June 1893), p. 2.37. ‘Putrid Tinned Meat’, Lloyd’s Illustrated Newspaper (19 March 1899), p. 10.Part 6. Dairy38. M. Rundell, A New System of Domestic Cookery (London: John Murray, 1808 [1806]), pp. 259-69.39. G. Dodd, The Food of London (London: Longman, Brown, Green and Longmans, 1856), pp. 292-308.40. T. Birkett, State Aid for Dairy Education: The Increase of our Home Supplies of Dairy Produce a Matter of National Interest Specially Affecting the Poorer Classes (Edinburgh and London: William Blackwood, 1887).41. J. P. Sheldon, The Farm and the Dairy (London: George Bell, 1889), pp. 57-87. Part 7. Cheese42. J. Harding, ‘On the Construction and Heating of Dairy and Cheese Rooms’, Journal of the Bath and West of England Society for the Encouragement of Agriculture, Arts, Manufacture and Commerce, 15-16 (1867), pp. 190-9.43. X. A. Willard, ‘English and American Dairying: Their Points of Difference and Comparative Merits’, in Report of the Commissioner of Agriculture (Washington, DC: Government Printing Office, 1867), pp. 358-81.44. J. Long and J. Benson, Cheese and Cheese Making (London: Chapman and Hall, 1896), pp. 1-11, 66-93, 104-14.45. I. Beeton, All About Cookery (London: Ward, Lock and Bowden, 1893 [1871]), pp. 83-6.Part 8. Ice Cream46. J. Thomson and A. Smith, Street Life in London (London: Sampson Low, Marston, Seale and Rivington, 1877), pp. 53-5. 47. A. B. Marshall, The Book of Ices (London: Marshall’s School of Cookery, 1885), pp. 1-12.48. ‘Ice Cream and Typhoid Fever’, British Medical Journal (13 October 1894), p. 829.49. ‘Ice Cream Revelations in Sheffield’, Huddersfield Chronicle (12 February 1896), p. 4.50. ‘The Deadly Ice Cream’, Leicester Chronicle (18 June 1898), p. 3.51. ‘The Dangers of Ice Cream’, British Medical Journal (2 July 1898), p. 39.Part 9. Desserts52. Foreign Desserts for English Tables: A Calendar for the Use of Hosts and Housekeepers (London: Richard Bentley, 1862), pp. 1-28. 53. A. V. Kirwan, Host and Guest: A Book about Dinners, Dinner-Giving, Wines and Desserts (London: Bell and Daldy, 1864), pp. 213-32.54. C. E. Francatelli, The Royal English and Foreign Confectioner (London: Chapman and Hall, 1862), pp. 275-90.55. W. Jeanes, The Modern Confectioner (London: John Camden Hotten, 1861), pp. iii-vi, 1-69, 219-20.Volume 2: Food, Diet and Health in Nineteenth Century BritainSeries PrefaceIntroductionPart 1. Industrialisation, Urbanisation and Diet1. A Sketch of the Hours of Labour, Mealtimes, &c &c &c in Manchester and its Neighbourhood (London: J. Harrison, 1825).2. J. Kay-Shuttleworth, The Moral and Physical Condition of the Working Classes Employed in the Cotton Manufacture in Manchester (London: James Ridgway, 1832), pp. 8-12.3. F. Engels, The Condition of the Working Class in England in 1844 (London: Swan Sonnenschein, 1892), pp. 72-4.4. J. Adshead, Distress in Manchester: Evidence of the State of the Labouring Classes in 1840-42 (London: Henry Hooper, 1842), pp. 35-40.5. H. Mayhew, London Labour and the London Poor Volume One: The London Street Folk (London: Griffin, Bohn and Co., 1861 [1851]), pp. 52, 113-14, 118-20.6. H. Mayhew, London Labour and the London Poor Volume Two: The London Street Folk (London: Griffin, Bohn and Co., 1861 [1851]), pp. 226-8.Part 2. Stomachs, Digestion and Indigestion7. W. Beaumont, Experiments and Observations on the Gastric Juice and the Physiology of Digestion (Boston, MA: Lilly, Wait and Co., 1834 [1833]), pp. 9-29. 8. ‘Through St. Martin’s Window’, Aberdeen Journal (17 September 1890), p. 6. 9. ‘How is Digestion Carried On?’, Daily Gazette for Middlesborough (25 November 1890), p. 4. 10. Ralph Barnes Grindrod, Bacchus: An Essay on the Nature, Causes, Effects and Cure of Temperance (London: J. Pasco, 1839), pp. 325-8.11. J. Abernethy, Dr Abernethy’s Code of Health and Long Life with the Cause and Cure of Indigestion; Everyone His Own Physician (London: James Cornish, 1856 [1829]), pp. 15-24. 12. S. Whiting, S. Memoirs of a Stomach (London: W.E. Painter, 1853), pp. 9-16, 37-41, 105-107, 110-15, 123-4. 13. Report of the Inter-Departmental Committee on Physical Deterioration Volume One (London: H. M. S. O., 1904), pp. 39-44, 65-72.Part 3. Nutritional Science14. ‘Liebig’s Extract of Meat’, Glasgow Herald (2 November 1865), p. 2. 15. J. von Liebig, Food for Infants: A Complete Substitute for that Provided by Nature 2nd edn. (London: James Walton, 1867), pp. 7-22.16. E. Smith, ‘Liebig’s Extract of Meat’, The Standard (24 October 1872), p. 5.17. E. Smith, Practical Dietary for Families, Schools and the Labouring Classes (London: Walton and Maberly, 1864), pp. 195-239.18. J. Brown, Food of the People: A Letter to Henry Fenwick, Esq. M.P. (London: Spottiswoode and Co., 1865), pp. 1-10, 14-18, 25-34.Part 4. Adulteration19. F. Accum, A Treatise on Adulterations of Food and Culinary Poisons, 2nd edn. (London: Longman, Hurst, Rees, Orme and Brown, 1820), pp. iii-14.20. Adulteration of Food, Drink and Drugs being the Evidence taken before the Parliamentary Committee (London: David Bryce, 1855), pp. iii-9. 21. ‘Adulteration of Food: A Fearful Prospect, Bradford Observer (1 May 1856), p. 7. 22. ‘Adulteration of Bread’, Morning Chronicle (2 April 1857), p. 3.23. ‘Adulteration of Food: Drink and Tobacco’, Southampton Herald (5 September 1863), p. 8. 24. ‘Dreadful Poisoning at Bradford: Thirteen Persons Dead’, Liverpool Mercury (3 November 1858), p. 4.25. ‘The Poisoned Lozenges at Bradford’, Essex Standard (19 November 1858), p. 4.26. ‘The Bradford Poisoned Lozenge Case’, Lloyd’s Illustrated Newspaper (26 December 1858), p. 5.27. ‘The Adulteration of Bread’, British Medical Journal (15 November 1873), pp. 575-6.28. ‘Leeds Grocers and Tea Dealers on Adulteration’, Leeds Mercury (13 January 1874), p. 8.29. ‘The Adulteration Prosecutions’, Newcastle Courant (8 September 1876), p. 4.Part 5. Infant Mortality and the Milk Supply30. H. H. Rugg, Observations on the London Milk Supply (London: Bailey and Moon, 1850), pp. 1-48.31. Fabian Society, ‘The Municipalization of the Milk Supply’, Fabian Tract no. 90 (August 1902).32. G. F. McCleary, Infantile Mortality and Infants Milk Depots (London: P. S. King and Son, 1905), pp. 49-56, 67-85.33. ‘A Report on the Milk Supply of Large Towns: Its Defects and their Remedy VI: Sterilized and ‘Humanized’ Milk for Infants in England’, British Medical Journal, i:2208 (25 April 1903), pp. 973-7.Part 6. Excessive Tea Drinking34. T. Trotter, A View of the Nervous Temperament 3rd edn. (London: Longman, Hurst, Rees, Orme and Brown, 1812), pp. 70-81.35. W. A. Alcott, Tea and Coffee: Their Physical, Intellectual and Moral Effects on the Human System (Stoke-Upon-Trent: G. Turner, 1859 [1839]), pp. 3-16.36. A. Reade, Tea and Tea Drinking (London: Sampson Low, Marston, Searle and Rivington, 1884), pp. 105-51.37. ‘Tea-Drinking’, British Medical Journal, ii:1190 (20 October 1883), p. 786.38. ‘Tea and Tea Drinkers’, Pall Mall Budget, 785 (12 October 1883), pp. 6-7.39. ‘Editorial’, Coffee Public House News and Temperance Hotel Journal (1 November 1883), p. 122.Part 7. Making Water Safe40. The Dolphin or Grand Junction Nuisance: Proving that Seven Thousand Families in Westminster and its Suburbs are Supplied with Water in a State Offensive to the Sight, Disgusting to the Imagination and Destructive to Health (London: T. Butcher, 1827), pp. 1-25.41. W. Lambe, An Investigation of the Properties of Thames Water (London: Butcher and Underwood, 1828), pp. 1-30, pp. 63-5.42. A. H. Hassall, ‘Memoir on the Organic Analysis or Microscopic Examination of Water’, Lancet, 1 (23 February 1850), pp. 230-5.43. ‘The Wonders of a London Water Drop’, Punch 17-18 (1849), pp. 188-9.44. E. R. H. Unger, Water and Alcohol: The Two Great Rivals Considered Physiologically and Chemically (Manchester: Abel Heywood, 1864).IndexVolume 3: Meals in Nineteenth-Century BritainSeries PrefaceIntroductionPart 1: Breakfast1. G. Hill, The Breakfast Book: A Cookery Book for the Morning Meal (London: Richard Bentley, 1865), pp. 1-39, 128-39.2. M. Hooper, Handbook for the Breakfast Table (London: Griffith and Farran, 1873), pp. 3-9, 15-3. C. Howard, Etiquette: What to Do and How to Do It (London: F. V. White, 1885), pp. 61-4.Part 2: Lunch4. J. H. Landon, Breakfast, Luncheons and Ball Suppers (London: Chapman and Hall, 1887), pp. 26-54.5. A Member of the Aristocracy, The Management of Servants: A Practical Guide to the Routine of Domestic Service 4th edn. (London and New York: Frederick Warne and Co., 1890), pp. 61-9.6. I. Beeton, Mrs Beeton’s Cookery Book and Household Guide (London: Ward, Lock and Co., 1898 [1861]), pp. 244-50.7. The Epicure’s Year Book for 1869 (London: Bradbury, Evans and Co., 1869), pp. 132-8.Part 3. Afternoon Tea8. A Member of the Aristocracy, The Management of Servants: A Practical Guide to the Routine of Domestic Service (London: Frederick Warne and Co., 1890), pp. 70-80.9. I. Beeton, Mrs Beeton’s Cookery Book and Household Guide (London: Ward, Lock and Co., 1898), pp. 263-4.10. Au Fait, Social Observance (London: Frederick Warne, 1896), pp. 138-41.11. C. E. Pascoe, London of Today: An Illustrated Handbook for the Season (Boston, MA: Roberts Brothers, 1893), pp. 97-101.12. ‘For Afternoon Tea’, Hampshire and Portsmouth Telegraph (28 March 1891), p. 12.13. ‘Afternoon Tea’, Dundee Courier (15 December 1891), p. 6.14. ‘Afternoon Tea Recipes’, Lloyd’s Illustrated Newspaper (22 July 1900), p. 9.Part 4. Dinner15. M. Clutterbuck, What Shall We Have For Dinner? 2nd edn. (London: Bradbury and Evans, 1852), pp. v-vi, 1-5516. G.V., Dinners and Dinner Parties or the Absurdities of Artificial Life 2nd edn. (London: Chapman and Hall, 1862), pp. 38-52.17. M. Hooper, Little Dinners: How to Serve Them with Elegance and Economy 10th edn. (London: Henry S. King, 1876), pp. 3-28.18. E. S. Mott, Cakes and Ale: A Memory of Many Meals (London: Grant Richards, 1897), pp. 68-110.19. H. Thompson, Food and Feeding (London: Frederick Warne and Co., 1898 [1879]), pp. 214-36, 249-71.Part 5. Workhouse Meals20. Second Annual Report of the Poor Law Commissioners, Reports of Commissioners, Cmd., 1836, vol. 29, pt 1.1 (595), pp. 63-6.21. ‘Dudley Dietary Tables’, House of Lords (12 March 1838), pp. 2593-2602.22. ‘The Andover Union Workhouse’, York Herald (27 September 1845), p. 3.23. A Barrister, A Digest of the Evidence taken Before the Select Committee of the House of Commons on Andover Union (London: J. Murray, 1846), pp. 16-18.24. E. Smith, A Guide to the Construction and Management of Workhouses (London: Knight and Co., 1870), pp. 78-95.25. ‘Food at Cardiff Workhouse’, Western Mail (4 September 1899), p. 6.Part 6. Prison Diets26. W. Guy, ‘On Sufficient and Insufficient Dietaries, with Especial Reference to the Dietaries of Prisoners’, Journal of the Statistical Society of London, 26:3 (1863), pp. 239-41, 250-69, 272-80 27. J. B. Thomson, ‘Notes on the Prison Dietaries in Scotland: Part One’, Edinburgh Medical Journal, 12:1 (1866), pp. 987-97.28. Manual of Cooking and Baking for the Use of Prison Officers, chapters 4 & 5, (H. M. Convict Prison, Parkhurst, 1902)Part 7. Sick Cookery29. M. Hooper, Cookery for Invalids, Persons of Delicate Digestion and for Children (London: Henry S. King, 1896), pp. v-xi, 1-30.30. F. B. Jack, The Art of Cooking for Invalids in the Home and the Hospital (Edinburgh: T. C. and E. C. Jack, 1896), pp. v-vi, 1-2, 25-6, 49-50, 91-2, 93.Part 8. Vegetarian Meals31. H. S. Salt, A Plea for Vegetarianism and other Essays (Manchester: Vegetarian Society, 1886), pp. 7-55.32. C. W. Forward, Practical Vegetarian Recipes (London: J. S. Virtue & Co., 1899), pp. 7-11533. ‘The Stages of a Vegetarian’, British Medical Journal, i:2164 (21 June 1902), pp. 1559-60.IndexVolume 4: Britain, Food and the WorldSeries PrefaceIntroductionPart 1. Britain, Food and the World1. G. Dodd, The Food of London: A Sketch (London: Longman, Brown, Green and Longmans, 1856), pp. 396-439.2. W. Crookes, The Wheat Problem (London: John Murray, 1899), pp. v-viii, pp. 1-50.3. Report of the Royal Commission on Supply of Food and Raw Material in Time of War, Volume One: The Report (London: H. M. S. O., 1905), pp. 4-21Part 2. Curries4. W. White, Curries: Their Properties and Healthful and Medicinal Qualities (London: Sherwood and Bowyer, 1844). pp. 3-21]5. H. Hervey, Anglo-Indian Cookery at Home: A Short Treatise for Returned Exiles (London: Horace Cox, 1895), pp. 1-436. G. P. Pillai, London and Paris through Indian Spectacles (Madras: Vaijayanti Press, 1897), pp. 9-16.7. ‘Curry Clubs’, The Graphic (28 February 1885), p. 219.8. ‘Curry in England’, The Star (Guernsey) (5 June 1890), p. 4.Part 3. Eating Cats, Dogs and Rats in China9. J. Davis, The Chinese: A General Description of China and its Inhabitants, Volume One (New York, NY: Harper and Brothers, 1840), pp. 298-314.10. G. W. Crooke, China, being ‘The Times’ Special Correspondence from China in the Years 1857-58 (London: G. Routledge, 1858), pp. 235-45.11. P. G. L., A Reminiscence of Canton, June 1859 (London: Harrison and Sons, 1866), pp. 1-5.12. W. H. Medhurst, The Foreigner in Far Cathay (New York, N.Y.: Scribner, Armstrong and Co., 1872), pp. 103-8.13. ‘Diet and Medicine in China’, Cornhill Magazine, 2 (February 1897), pp. 175-8.Part 4. Uncivilized Eating in Africa14. M. Hausa, Native Literature ed. Schön, J. F. (London: Society for Promoting Christian Knowledge, 1885), pp. 62-6.15. J. Smith, Adventures on the Western Coast of Africa (London: Webb, Millington and Co., 1860), pp. 133-41.16. R. F. Burton, The Lake Regions of Central Africa (New York, NY: Harper and Brothers, 1860), pp. 461-8.17. J. G. Wood, The Natural History of Man, being an Account of the Manners and Customs of the Uncivilised Races of Man (London: George Routledge and Sons, 1868), pp. 158-62.18. H. H. Johnston, British Central Africa (London: Methuen and Co., 1897), pp. 424-39.19. M. H. Kingsley, Travels in West Africa (London: Macmillan and Co., 1897), pp. 207-12.Part 5. Eating un the Australias20. R. Taylor, Te Ika A Maui or New Zealand and Its Inhabitants (London: Wertheim and Macintosh, 1855), pp. 166-70.21. W. Swainson, New Zealand its Colonisation (London: Smith, Elder and Co., 1859), pp. 20-6.22. A. Andrews, ‘The Diet and Dainties of Australian Aborigines’, Bentley’s Miscellany, 51 (1862), pp. 544-9.23. R. B. Smyth, The Aborigines of Victoria Volume Two (London: John Ferres, 1878), pp. 392-8.Part 6. Insisting on Eating British Food Abroad24. F. A. Steel and G. Gardiner, The Complete Indian Housekeeper and Cook 3rd edn. (Edinburgh: Edinburgh Press, 1893 [1888]), pp. 1-11, 50-59, 250-61.25. Wyvern, Culinary Jottings: A Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Exiles based upon Modern English and Continental Principles (Madras: Higginbotham and Co., 1885), pp. 1-29, 285-313.26. H. Duckitt, Hilda’s ‘Where Is It?’ of Recipes (London: Chapman and Hall, 1891), pp. vii-xi, 9-15, 31-6, 45-8, 61-3, 69-78.27. A. Field, ‘Verb. Sap.’: On Going to West Africa, Northern Nigeria, Southern and to the Coasts (London: Bale, Sons and Danielsson, 1905), pp. 62-5.Part 7. Food, Governance and Resistance28. W. R. Cornish, Observations on the Nature of the Food of the Inhabitants of Southern India (Madras: Gantz Brothers, 1864), pp. 1-50.29. ‘Sir Richard Temple’s Experiments on the Madras Famine’, Medical Times and Gazette (19 May 1877), pp. 541-2.30. A. F. Heard, ‘Poisoning by Wholesale: A Reminiscence of China Life’. Transcribed from a handwritten manuscript found in the papers of Augustine Heard Gray.31. P. C. Ray, The Poverty Problem (Calcutta: Thacker, Spink and Co., 1895), pp. 1-71.IndexVolume 1: Food in Nineteenth-Century BritainSeries PrefaceIntroductionPart 1: Bread1. G. Dodd, The Food of London (London: Longman, Brown, Green and Longmans, 1856), pp. 189-207.2. E. Acton, The English Bread Book for Domestic Use (London: Longman, Brown, Green, Longmans and Roberts, 1857), pp. 1-11, 127-36.3. ‘The Brown Bread Question’, The British Friend (1 February 1878), p. 41.4. ‘Bread-Making’, Chamber’s Journal of Popular Literature, Science and Art (9 June 1863), pp. 357-60.5. ‘The Bread Reform League’, Lloyd’s Illustrated Newspaper (24 October 1880).6. ‘Bread Reform’, Berrows Worcester Journal (18 June 1881).Part 2: Potatoes7. Board of Agriculture, Hints Respecting the Culture and the Use of Potatoes (London, 1795), pp. 1-8.8. G. George, Potatoes: The Poor Man’s Own Crop (Salisbury: Frederick A. Blake, 1861), pp. 5-8.9. I. Beeton, The Book of Household Management (London: S. O. Beeton, 1861), pp. 582-7. Part 3. Fruit10. M. Somerville, Cookery and Domestic Economy (Glasgow: George Watson, 1862), pp. 187-95.11. C. Whitehead, Profitable Fruit-Farming (London: Longmans, Green and Co., 1884), pp. 1-29. 12. ‘Canadian Canned Fruit’, Aberdeen Journal (26 July 1880), p. 2.13. ‘Fruit’, Belfast Newsletter (29 July 1886), p. 7.14. ‘Fruit Culture’, Preston Chronicle (21 September 1889), p. 4.15. ‘The Conservation of Fruit’, Berrows Worcester Journal (17 January 1891), p. 4.Part 4. Fish16. E. Acton, Modern Cookery for Private Families (London: Longman, Brown, Green and Longmans, 1855 [1845]), pp. 48-84. 17. I. Thwaites, Fish Cookery (Liverpool: Edward Howell, 1883), pp. 1-17, 26-9.18. F. M. Holmes, ‘How London Gets its Fish: An Early Morning Visit to Billingsgate Market’, Letts Illustrated Household Magazine (London: Letts, Son and Co., 1884), pp. 409-11.19. J. Thomson & A. Smith, Street Life in London (London: Sampson Low, Marston, Seale and Rivington, 1877), pp. 158-60. 20. Piscator, Practical Treatise on the Choice and Cookery of Fishes (London: Longman, Brown, Green and Longmans, 1854 [1843]), pp. 173-81.21. W. Phillips, The Wild Tribes of London (London: Ward and Lock, 1855), pp. 66-8.22. ‘Fried Fish’, York Herald (29 September 1899), p. 6.23. ‘Is a Fried Fish Business a Nuisance?’, Blackburn Standard (26 November 1892), p. 7.24. ‘Who Says a Fried ‘Un?’, Northern Echo (8 September 1897), p. 3.25. ‘Killed by Fried Fish’, Leicester Chronicle (10 February 1900), p. 5.Part 5. Meat26. E. Copley, The Housekeeper’s Guide or a Plain and Practical System of Domestic Cookery (London: Longman, Whittaker, Simpkin, Moore and Ball, 1838), pp. 224-34. 27. E. Acton, Modern Cookery for Private Families (London: Longman, Brown, Green and Longmans, 1855), pp. xxxiii-xxxvi.28. I. Beeton, The Book of Household Management (London: S. O. Beeton, 1861), pp. 257-68.29. M. Dods, The Cook and Housewife’s Manual (Edinburgh: Bell, Bradfute, Oliver and Boyd, 1826), pp. 41-7.30. G. Dodd, The Food of London (London: Longman, Brown, Green and Longmans, 1856), pp. 319-26. 31. J. Gamgee, Diseased Meat Sold in Edinburgh (Edinburgh: Sutherland and Knox, 1862), pp. 15-29. 32. ‘Two Families Poisoned by Eating Tinned Meat’, Manchester Times (8 July 1882), p. 5.33. ‘A Family Poisoned by Eating Tinned Meat at Middlesbro’’, York Herald (15 July 1882), p. 5.34. ‘Meat Inspection in Glasgow’, Glasgow Herald (8 June 1891), p. 4.35. ‘The Dangers of Tinned Meat’, Reynold’s Newspaper (27 November 1892), p. 2.36. ‘The Meat Question’, Nottinghamshire Guardian (24 June 1893), p. 2.37. ‘Putrid Tinned Meat’, Lloyd’s Illustrated Newspaper (19 March 1899), p. 10.Part 6. Dairy38. M. Rundell, A New System of Domestic Cookery (London: John Murray, 1808 [1806]), pp. 259-69.39. G. Dodd, The Food of London (London: Longman, Brown, Green and Longmans, 1856), pp. 292-308.40. T. Birkett, State Aid for Dairy Education: The Increase of our Home Supplies of Dairy Produce a Matter of National Interest Specially Affecting the Poorer Classes (Edinburgh and London: William Blackwood, 1887).41. J. P. Sheldon, The Farm and the Dairy (London: George Bell, 1889), pp. 57-87. Part 7. Cheese42. J. Harding, ‘On the Construction and Heating of Dairy and Cheese Rooms’, Journal of the Bath and West of England Society for the Encouragement of Agriculture, Arts, Manufacture and Commerce, 15-16 (1867), pp. 190-9.43. X. A. Willard, ‘English and American Dairying: Their Points of Difference and Comparative Merits’, in Report of the Commissioner of Agriculture (Washington, DC: Government Printing Office, 1867), pp. 358-81.44. J. Long and J. Benson, Cheese and Cheese Making (London: Chapman and Hall, 1896), pp. 1-11, 66-93, 104-14.45. I. Beeton, All About Cookery (London: Ward, Lock and Bowden, 1893 [1871]), pp. 83-6.Part 8. Ice Cream46. J. Thomson and A. Smith, Street Life in London (London: Sampson Low, Marston, Seale and Rivington, 1877), pp. 53-5. 47. A. B. Marshall, The Book of Ices (London: Marshall’s School of Cookery, 1885), pp. 1-12.48. ‘Ice Cream and Typhoid Fever’, British Medical Journal (13 October 1894), p. 829.49. ‘Ice Cream Revelations in Sheffield’, Huddersfield Chronicle (12 February 1896), p. 4.50. ‘The Deadly Ice Cream’, Leicester Chronicle (18 June 1898), p. 3.51. ‘The Dangers of Ice Cream’, British Medical Journal (2 July 1898), p. 39.Part 9. Desserts52. Foreign Desserts for English Tables: A Calendar for the Use of Hosts and Housekeepers (London: Richard Bentley, 1862), pp. 1-28. 53. A. V. Kirwan, Host and Guest: A Book about Dinners, Dinner-Giving, Wines and Desserts (London: Bell and Daldy, 1864), pp. 213-32.54. C. E. Francatelli, The Royal English and Foreign Confectioner (London: Chapman and Hall, 1862), pp. 275-90.55. W. Jeanes, The Modern Confectioner (London: John Camden Hotten, 1861), pp. iii-vi, 1-69, 219-20.Volume 2: Food, Diet and Health in Nineteenth Century BritainSeries PrefaceIntroductionPart 1. Industrialisation, Urbanisation and Diet1. A Sketch of the Hours of Labour, Mealtimes, &c &c &c in Manchester and its Neighbourhood (London: J. Harrison, 1825).2. J. Kay-Shuttleworth, The Moral and Physical Condition of the Working Classes Employed in the Cotton Manufacture in Manchester (London: James Ridgway, 1832), pp. 8-12.3. F. Engels, The Condition of the Working Class in England in 1844 (London: Swan Sonnenschein, 1892), pp. 72-4.4. J. Adshead, Distress in Manchester: Evidence of the State of the Labouring Classes in 1840-42 (London: Henry Hooper, 1842), pp. 35-40.5. H. Mayhew, London Labour and the London Poor Volume One: The London Street Folk (London: Griffin, Bohn and Co., 1861 [1851]), pp. 52, 113-14, 118-20.6. H. Mayhew, London Labour and the London Poor Volume Two: The London Street Folk (London: Griffin, Bohn and Co., 1861 [1851]), pp. 226-8.Part 2. Stomachs, Digestion and Indigestion7. W. Beaumont, Experiments and Observations on the Gastric Juice and the Physiology of Digestion (Boston, MA: Lilly, Wait and Co., 1834 [1833]), pp. 9-29. 8. ‘Through St. Martin’s Window’, Aberdeen Journal (17 September 1890), p. 6. 9. ‘How is Digestion Carried On?’, Daily Gazette for Middlesborough (25 November 1890), p. 4. 10. Ralph Barnes Grindrod, Bacchus: An Essay on the Nature, Causes, Effects and Cure of Temperance (London: J. Pasco, 1839), pp. 325-8.11. J. Abernethy, Dr Abernethy’s Code of Health and Long Life with the Cause and Cure of Indigestion; Everyone His Own Physician (London: James Cornish, 1856 [1829]), pp. 15-24. 12. S. Whiting, S. Memoirs of a Stomach (London: W.E. Painter, 1853), pp. 9-16, 37-41, 105-107, 110-15, 123-4. 13. Report of the Inter-Departmental Committee on Physical Deterioration Volume One (London: H. M. S. O., 1904), pp. 39-44, 65-72.Part 3. Nutritional Science14. ‘Liebig’s Extract of Meat’, Glasgow Herald (2 November 1865), p. 2. 15. J. von Liebig, Food for Infants: A Complete Substitute for that Provided by Nature 2nd edn. (London: James Walton, 1867), pp. 7-22.16. E. Smith, ‘Liebig’s Extract of Meat’, The Standard (24 October 1872), p. 5.17. E. Smith, Practical Dietary for Families, Schools and the Labouring Classes (London: Walton and Maberly, 1864), pp. 195-239.18. J. Brown, Food of the People: A Letter to Henry Fenwick, Esq. M.P. (London: Spottiswoode and Co., 1865), pp. 1-10, 14-18, 25-34.Part 4. Adulteration19. F. Accum, A Treatise on Adulterations of Food and Culinary Poisons, 2nd edn. (London: Longman, Hurst, Rees, Orme and Brown, 1820), pp. iii-14.20. Adulteration of Food, Drink and Drugs being the Evidence taken before the Parliamentary Committee (London: David Bryce, 1855), pp. iii-9. 21. ‘Adulteration of Food: A Fearful Prospect, Bradford Observer (1 May 1856), p. 7. 22. ‘Adulteration of Bread’, Morning Chronicle (2 April 1857), p. 3.23. ‘Adulteration of Food: Drink and Tobacco’, Southampton Herald (5 September 1863), p. 8. 24. ‘Dreadful Poisoning at Bradford: Thirteen Persons Dead’, Liverpool Mercury (3 November 1858), p. 4.25. ‘The Poisoned Lozenges at Bradford’, Essex Standard (19 November 1858), p. 4.26. ‘The Bradford Poisoned Lozenge Case’, Lloyd’s Illustrated Newspaper (26 December 1858), p. 5.27. ‘The Adulteration of Bread’, British Medical Journal (15 November 1873), pp. 575-6.28. ‘Leeds Grocers and Tea Dealers on Adulteration’, Leeds Mercury (13 January 1874), p. 8.29. ‘The Adulteration Prosecutions’, Newcastle Courant (8 September 1876), p. 4.Part 5. Infant Mortality and the Milk Supply30. H. H. Rugg, Observations on the London Milk Supply (London: Bailey and Moon, 1850), pp. 1-48.31. Fabian Society, ‘The Municipalization of the Milk Supply’, Fabian Tract no. 90 (August 1902).32. G. F. McCleary, Infantile Mortality and Infants Milk Depots (London: P. S. King and Son, 1905), pp. 49-56, 67-85.33. ‘A Report on the Milk Supply of Large Towns: Its Defects and their Remedy VI: Sterilized and ‘Humanized’ Milk for Infants in England’, British Medical Journal, i:2208 (25 April 1903), pp. 973-7.Part 6. Excessive Tea Drinking34. T. Trotter, A View of the Nervous Temperament 3rd edn. (London: Longman, Hurst, Rees, Orme and Brown, 1812), pp. 70-81.35. W. A. Alcott, Tea and Coffee: Their Physical, Intellectual and Moral Effects on the Human System (Stoke-Upon-Trent: G. Turner, 1859 [1839]), pp. 3-16.36. A. Reade, Tea and Tea Drinking (London: Sampson Low, Marston, Searle and Rivington, 1884), pp. 105-51.37. ‘Tea-Drinking’, British Medical Journal, ii:1190 (20 October 1883), p. 786.38. ‘Tea and Tea Drinkers’, Pall Mall Budget, 785 (12 October 1883), pp. 6-7.39. ‘Editorial’, Coffee Public House News and Temperance Hotel Journal (1 November 1883), p. 122.Part 7. Making Water Safe40. The Dolphin or Grand Junction Nuisance: Proving that Seven Thousand Families in Westminster and its Suburbs are Supplied with Water in a State Offensive to the Sight, Disgusting to the Imagination and Destructive to Health (London: T. Butcher, 1827), pp. 1-25.41. W. Lambe, An Investigation of the Properties of Thames Water (London: Butcher and Underwood, 1828), pp. 1-30, pp. 63-5.42. A. H. Hassall, ‘Memoir on the Organic Analysis or Microscopic Examination of Water’, Lancet, 1 (23 February 1850), pp. 230-5.43. ‘The Wonders of a London Water Drop’, Punch 17-18 (1849), pp. 188-9.44. E. R. H. Unger, Water and Alcohol: The Two Great Rivals Considered Physiologically and Chemically (Manchester: Abel Heywood, 1864).IndexVolume 3: Meals in Nineteenth-Century BritainSeries PrefaceIntroductionPart 1: Breakfast1. G. Hill, The Breakfast Book: A Cookery Book for the Morning Meal (London: Richard Bentley, 1865), pp. 1-39, 128-39.2. M. Hooper, Handbook for the Breakfast Table (London: Griffith and Farran, 1873), pp. 3-9, 15-3. C. Howard, Etiquette: What to Do and How to Do It (London: F. V. White, 1885), pp. 61-4.Part 2: Lunch4. J. H. Landon, Breakfast, Luncheons and Ball Suppers (London: Chapman and Hall, 1887), pp. 26-54.5. A Member of the Aristocracy, The Management of Servants: A Practical Guide to the Routine of Domestic Service 4th edn. (London and New York: Frederick Warne and Co., 1890), pp. 61-9.6. I. Beeton, Mrs Beeton’s Cookery Book and Household Guide (London: Ward, Lock and Co., 1898 [1861]), pp. 244-50.7. The Epicure’s Year Book for 1869 (London: Bradbury, Evans and Co., 1869), pp. 132-8.Part 3. Afternoon Tea8. A Member of the Aristocracy, The Management of Servants: A Practical Guide to the Routine of Domestic Service (London: Frederick Warne and Co., 1890), pp. 70-80.9. I. Beeton, Mrs Beeton’s Cookery Book and Household Guide (London: Ward, Lock and Co., 1898), pp. 263-4.10. Au Fait, Social Observance (London: Frederick Warne, 1896), pp. 138-41.11. C. E. Pascoe, London of Today: An Illustrated Handbook for the Season (Boston, MA: Roberts Brothers, 1893), pp. 97-101.12. ‘For Afternoon Tea’, Hampshire and Portsmouth Telegraph (28 March 1891), p. 12.13. ‘Afternoon Tea’, Dundee Courier (15 December 1891), p. 6.14. ‘Afternoon Tea Recipes’, Lloyd’s Illustrated Newspaper (22 July 1900), p. 9.Part 4. Dinner15. M. Clutterbuck, What Shall We Have For Dinner? 2nd edn. (London: Bradbury and Evans, 1852), pp. v-vi, 1-5516. G.V., Dinners and Dinner Parties or the Absurdities of Artificial Life 2nd edn. (London: Chapman and Hall, 1862), pp. 38-52.17. M. Hooper, Little Dinners: How to Serve Them with Elegance and Economy 10th edn. (London: Henry S. King, 1876), pp. 3-28.18. E. S. Mott, Cakes and Ale: A Memory of Many Meals (London: Grant Richards, 1897), pp. 68-110.19. H. Thompson, Food and Feeding (London: Frederick Warne and Co., 1898 [1879]), pp. 214-36, 249-71.Part 5. Workhouse Meals20. Second Annual Report of the Poor Law Commissioners, Reports of Commissioners, Cmd., 1836, vol. 29, pt 1.1 (595), pp. 63-6.21. ‘Dudley Dietary Tables’, House of Lords (12 March 1838), pp. 2593-2602.22. ‘The Andover Union Workhouse’, York Herald (27 September 1845), p. 3.23. A Barrister, A Digest of the Evidence taken Before the Select Committee of the House of Commons on Andover Union (London: J. Murray, 1846), pp. 16-18.24. E. Smith, A Guide to the Construction and Management of Workhouses (London: Knight and Co., 1870), pp. 78-95.25. ‘Food at Cardiff Workhouse’, Western Mail (4 September 1899), p. 6.Part 6. Prison Diets26. W. Guy, ‘On Sufficient and Insufficient Dietaries, with Especial Reference to the Dietaries of Prisoners’, Journal of the Statistical Society of London, 26:3 (1863), pp. 239-41, 250-69, 272-80 27. J. B. Thomson, ‘Notes on the Prison Dietaries in Scotland: Part One’, Edinburgh Medical Journal, 12:1 (1866), pp. 987-97.28. Manual of Cooking and Baking for the Use of Prison Officers, chapters 4 & 5, (H. M. Convict Prison, Parkhurst, 1902)Part 7. Sick Cookery29. M. Hooper, Cookery for Invalids, Persons of Delicate Digestion and for Children (London: Henry S. King, 1896), pp. v-xi, 1-30.30. F. B. Jack, The Art of Cooking for Invalids in the Home and the Hospital (Edinburgh: T. C. and E. C. Jack, 1896), pp. v-vi, 1-2, 25-6, 49-50, 91-2, 93.Part 8. Vegetarian Meals31. H. S. Salt, A Plea for Vegetarianism and other Essays (Manchester: Vegetarian Society, 1886), pp. 7-55.32. C. W. Forward, Practical Vegetarian Recipes (London: J. S. Virtue & Co., 1899), pp. 7-11533. ‘The Stages of a Vegetarian’, British Medical Journal, i:2164 (21 June 1902), pp. 1559-60.IndexVolume 4: Britain, Food and the WorldSeries PrefaceIntroductionPart 1. Britain, Food and the World1. G. Dodd, The Food of London: A Sketch (London: Longman, Brown, Green and Longmans, 1856), pp. 396-439.2. W. Crookes, The Wheat Problem (London: John Murray, 1899), pp. v-viii, pp. 1-50.3. Report of the Royal Commission on Supply of Food and Raw Material in Time of War, Volume One: The Report (London: H. M. S. O., 1905), pp. 4-21Part 2. Curries4. W. White, Curries: Their Properties and Healthful and Medicinal Qualities (London: Sherwood and Bowyer, 1844). pp. 3-21]5. H. Hervey, Anglo-Indian Cookery at Home: A Short Treatise for Returned Exiles (London: Horace Cox, 1895), pp. 1-436. G. P. Pillai, London and Paris through Indian Spectacles (Madras: Vaijayanti Press, 1897), pp. 9-16.7. ‘Curry Clubs’, The Graphic (28 February 1885), p. 219.8. ‘Curry in England’, The Star (Guernsey) (5 June 1890), p. 4.Part 3. Eating Cats, Dogs and Rats in China9. J. Davis, The Chinese: A General Description of China and its Inhabitants, Volume One (New York, NY: Harper and Brothers, 1840), pp. 298-314.10. G. W. Crooke, China, being ‘The Times’ Special Correspondence from China in the Years 1857-58 (London: G. Routledge, 1858), pp. 235-45.11. P. G. L., A Reminiscence of Canton, June 1859 (London: Harrison and Sons, 1866), pp. 1-5.12. W. H. Medhurst, The Foreigner in Far Cathay (New York, N.Y.: Scribner, Armstrong and Co., 1872), pp. 103-8.13. ‘Diet and Medicine in China’, Cornhill Magazine, 2 (February 1897), pp. 175-8.Part 4. Uncivilized Eating in Africa14. M. Hausa, Native Literature ed. Schön, J. F. (London: Society for Promoting Christian Knowledge, 1885), pp. 62-6.15. J. Smith, Adventures on the Western Coast of Africa (London: Webb, Millington and Co., 1860), pp. 133-41.16. R. F. Burton, The Lake Regions of Central Africa (New York, NY: Harper and Brothers, 1860), pp. 461-8.17. J. G. Wood, The Natural History of Man, being an Account of the Manners and Customs of the Uncivilised Races of Man (London: George Routledge and Sons, 1868), pp. 158-62.18. H. H. Johnston, British Central Africa (London: Methuen and Co., 1897), pp. 424-39.19. M. H. Kingsley, Travels in West Africa (London: Macmillan and Co., 1897), pp. 207-12.Part 5. Eating un the Australias20. R. Taylor, Te Ika A Maui or New Zealand and Its Inhabitants (London: Wertheim and Macintosh, 1855), pp. 166-70.21. W. Swainson, New Zealand its Colonisation (London: Smith, Elder and Co., 1859), pp. 20-6.22. A. Andrews, ‘The Diet and Dainties of Australian Aborigines’, Bentley’s Miscellany, 51 (1862), pp. 544-9.23. R. B. Smyth, The Aborigines of Victoria Volume Two (London: John Ferres, 1878), pp. 392-8.Part 6. Insisting on Eating British Food Abroad24. F. A. Steel and G. Gardiner, The Complete Indian Housekeeper and Cook 3rd edn. (Edinburgh: Edinburgh Press, 1893 [1888]), pp. 1-11, 50-59, 250-61.25. Wyvern, Culinary Jottings: A Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Exiles based upon Modern English and Continental Principles (Madras: Higginbotham and Co., 1885), pp. 1-29, 285-313.26. H. Duckitt, Hilda’s ‘Where Is It?’ of Recipes (London: Chapman and Hall, 1891), pp. vii-xi, 9-15, 31-6, 45-8, 61-3, 69-78.27. A. Field, ‘Verb. Sap.’: On Going to West Africa, Northern Nigeria, Southern and to the Coasts (London: Bale, Sons and Danielsson, 1905), pp. 62-5.Part 7. Food, Governance and Resistance28. W. R. Cornish, Observations on the Nature of the Food of the Inhabitants of Southern India (Madras: Gantz Brothers, 1864), pp. 1-50.29. ‘Sir Richard Temple’s Experiments on the Madras Famine’, Medical Times and Gazette (19 May 1877), pp. 541-2.30. A. F. Heard, ‘Poisoning by Wholesale: A Reminiscence of China Life’. Transcribed from a handwritten manuscript found in the papers of Augustine Heard Gray.31. P. C. Ray, The Poverty Problem (Calcutta: Thacker, Spink and Co., 1895), pp. 1-71.Index