LEA & BLANCHARD'S PUBLICATIONS. 



19 



jicton's Modern Cookery — Continued. 



" Aware of our own incompetency to pro- 

 nounce upon the claims of this volume to the 

 confidence of those most interested in its con- 

 tents, we submitted it to more than one professor 

 of the art of cookery. The report made to us is 

 more than favourable. We are assured that Miss 

 Acton's instructions may be safely followed ; her 

 receipts are distinguished for excellence. The 

 dishes prepared according to Miss Acton's direc- 

 tions — all of which, she tells us, have been tested 

 and approved — will give satisfaction by their de- 

 licacy, and will be found economical in price as 

 well as delicious in flavour. With such attesta- 

 tions to its superior worth, there is no doubt that 

 the volume will be purchased and consulted by 

 the domestic authorities of every family in which 

 good cookery, combined with rigid economy, is 

 an object of interest." — Globe. 



" This very complete manual of domestic cook- 

 ery will be found of high value to all classes. It 

 contains a very large amount of useful informa- 

 tion adapted to the kitchens of persons in all 

 grades of life. We have, after a careful exami- 

 nation of Miss Acton's work, come to the con- 

 clusion that, as far as our knowledge of cookery- 

 books extends, hers is the most perfect compen- 

 dium, or rather cyclopedia, of the art of modern 

 cookery ever yet offered to the public." — Weekly 

 Dispatch. 



"This is an excellently arranged work, and 

 one that cannot fail to be valuable to all persons 

 desirous of acquiring a practical knowledge of 

 kitchen economy. It contains many hundred re- 

 cipes relating to every branch of domestic cook- 

 ery and confectionary, and all written in so clear 

 and plain a manner that the most inexperienced 

 person can follow the instructions that are given. 

 The quantity of any article necessary for any of 

 these recipes, as well as the time required for 

 their preparation, is so exactly laid down, that 

 the mistress of a family can tell at once both the 

 trouble and expense that any dish will occasion. 

 This is a great improvement upon any other work 

 of the kind we remember to have seen. The 

 autjioress dedicates her book to the young house- 

 keepers of England, and we think she has ren- 

 dered them most essential service by its publica- 

 tion. Many of the recipes are both new and 

 elegant, while they can be prepared at compara- 

 tively trifling expense." — Britannia, 



" We find many recipes in it, which to our 

 taste are excellent. Miss A. teaches the cookery 

 of an oyster like a native, and her chapters on 

 soups are savoury in their very reading. The 

 great advantage of this work, is that it teaches 

 economical cookery, as well as the most sumptu- 

 ous — from the soup maigre of France to thi 

 magnificent roast fillet of beef." — Philadelphia 

 Gazette. 



"It can hardly happen in the nature of things, 

 but that this will prove to be a popular book. — 

 The reason is, that all sorts of people like good 

 living ; and this work falls in most admirably with 

 the universal appetite. We perceive that it is 

 full of receipts for making all manner of good 

 things, and every house-wife will of course want 

 it, as an important, not to say indispensable, do- 

 mestic auxiliary." — Albany Citizen. 



" This work is immensely popular in England 

 — and will be here. In the first place there is so 

 much of it that the busiest housekeeper could not 

 cook through in a lifetime. In the next, and this 

 is a most excellent characteristic, it is adapted 

 for small fimilies,as well as large; and all styles 

 and descriptions of culinary art get their share. 

 It is a true eclectic in cookery. What delicacies 

 the unhappy English do not get — Indian corn, 

 buckwheat, terrapins, canvass backs, &c., &c., 

 have been supplied by the American editor." — 

 Saturday Post. 



" This handsome volume, of some 400 pages, 

 must be a perfect treasure to every housekeeper. 

 It contains recipes, clearly written, founded on 

 experiment, and easily followed — for preparing 

 and cooking every dish that the ingenuity of man 

 hath yet devised, and has been scrupulously and 

 admirably adapted to the circumstances and tastes 

 of the great body of persons into whose hands it 

 will be likely to fall. It has already passed 

 through two editions in England, where it is pro- 

 nounced by the best judges to be by far the best 

 work ever prepared upon this subject. The di- 

 rections in all cases, are given with great minute- 

 ness ; they are illustrated, when this is necessary, 

 by wood-cuts, and to each recipe is appended a 

 summary of the materials which it contains, with 

 the exact proportion of each ingredient, and the 

 precise time required to dress the whole." — N. 

 Y. Courier and Enquirer. 



THOnZSON ON THB SICK HOOIMC, 



THE DOMESTIC MANAGEMENT OF THE SICK ROOM, NECESSARY, IN AID 



OF MEDICAL TREATMENT, FOR THE CURE OF DISEASES. 



BY A. T. THOMSON, M.D., &c., &c. 



FIRST AMERICAN, FROM THE SECOND LONDON EDITION. 



Edited by R. E. GRIFFITH, M.D. 

 In one royal 12mo. volume, extra cloth, with cuts. 

 " There is no interference with the duties of the medical attendant, but sound, sensible, and clear 

 advice what to do, and how to act, so as to meet unforeseen emergencies, and co-operate with pro- 

 fessional skill." — Literary Gazette. 



CONDIB OU CEXLDIIEU. 



A PRACTICAL TREATISE ON~THE DISEASES OF CHILBREN, 



By D. FRANCIS CONDIE, iM.D. 



Fellow of the College of Physicians; Member of the American Philosophical Society, &c, &c. 



In One Volume Octavo. 



55° The Publishers would particularly call the attention of the Public to an examination of this work, 



as also BE WEES ON CHILDREN. 



