House and Garden 
A PALACE FOR THE POOR 
The Berlin Provident and Building Association, which has undertaken the task of erecting model dwellings for 
people of small means, has already constructed several houses in the working men’s district of Berlin, the houses 
containing numerous small dwellings, their latest “ colony ” being located on Nord-Ufer. The plot of land is 
only half built on. The house contains two hundred dwellings, of two rooms each. In each dwelling there is, 
contrary to the case of other small dwellings in Berlin, a water-closet, and each floor has its bath-room. This 
is one of the largest tenement blocks in Berlin. The Berliners call these houses “ Barracks.” 
who was a member of the Delegation to 
Germany in 1896, thus describes the situation 
at one of the largest steel works in the Father- 
land: 
“We met to inspect the dwellings of the workers. 
We went through what are called the ‘Arbeiter 
Colonies,’ and stopped at several of the houses, 
and inspected the interior arrangements. The 
majority of the houses occupied by the men are 
such as in Scotland are occupied by some of the 
foremen of iron and steel works, consisting of 
from four to five and six to seven rooms, with 
cellar. All the houses have gardens attached, 
where flowers and vegetables are grown. I 
have never seen such houses in the working manu¬ 
facturing districts of either England or Scotland.” 
MEDIAEVAL COOKERY 
^ I ^HE oldest English cookery book of which we 
have any knowledge was first printed and 
published in the year 1780, from a manuscript 
formerly in the possession of the Earl of Oxford. 
Ehe printer was one S. Pegge, who edited the book 
and wrote a very interesting preface for it. 
The original manuscript, which is entitled “Forme 
of Cury,” contains 196 recipes, and was written 
about the year 1390 by one of the master-cooks of 
King Richard IE, who is said by the author to have 
been “one of the best and royallest viands (epicures) 
of all Christian kings.” This may or may not be 
true, as history seems silent on the subject; but since 
no man is a hero to his valet, perhaps every man is an 
epicure to his cook. At any rate, after reading the 
“Eorme of Cury,’’ we are inclined to adopt the 
cook’s estimate of his royal master. Certainly the 
recipes are in a royal style, for the cook is bidden to 
“take pigs,” to “take hens,” to “take geese,” to 
“take rabbits” (here called “conynges or coneys), 
with a vagueness as to quantity that is wholly 
delightful, and a sublime disregard of domestic 
economy, only to be explained by remembering that 
the royal household of those days was immense, as 
were also the households of the nobility. A whole 
host of people, guests, servants, and retainers, had 
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