The Virginia house-wife : method is the soul of management / by Mary Randolph
| dc.contributor | Triggs, Jeffery North American Reading Project, Oxford University Press |
| dc.contributor.author | Randolph, Mary, 1762-1828 |
| dc.coverage.placeName | Wahington |
| dc.date.accessioned | 2018-07-27 |
| dc.date.accessioned | 2019-07-04T10:17:52Z |
| dc.date.available | 2019-07-04T10:17:52Z |
| dc.date.created | 1824 |
| dc.date.issued | 1996-02-23 |
| dc.identifier | ota:2094 |
| dc.identifier.citation | http://purl.ox.ac.uk/ota/2094 |
| dc.identifier.uri | http://hdl.handle.net/20.500.12024/2094 |
| dc.description.abstract | The first cookbook ever to be published in America |
| dc.format.extent | Text data (1 file : ca. 234 KB) |
| dc.format.medium | Digital bitstream |
| dc.language | English |
| dc.language.iso | eng |
| dc.publisher | University of Oxford |
| dc.relation.ispartof | Oxford Text Archive Core Collection |
| dc.relation.isreplacedby | http://purl.ox.ac.uk/ota/3152 |
| dc.rights | Distributed by the University of Oxford under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/ |
| dc.rights.label | PUB |
| dc.subject.lcsh | Cookbooks -- United States -- 19th century |
| dc.subject.other | Cookbooks |
| dc.title | The Virginia house-wife : method is the soul of management / by Mary Randolph |
| dc.type | Text |
| has.files | yes |
| branding | Oxford Text Archive |
| files.size | 246044 |
| files.count | 2 |
| otaterms.date.range | 1800-1899 |
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<text>
<front>
<tPage>
<dTitle type=main>The Virginia House-wife</dTitle>
<dTitle type=sub>Method is the Soul of Management</dTitle>
<byLine>by
<dAuthor>Mary Randolph</dAuthor> </byLine>
<dImprint>Washington: Printed by Davis and Force, (Franklin's Head,) Pennsylvania Avenue. 1824.</dImprint>
</tPage>
<div type='preface'>
<head>PREFACE.</head>
<p>The difficulties I encountered when I first entered on the duties of a
House-keeping life, from the want of books sufficiently clear and concise,
to impart knowledge to a Tyro, compelled me to study the subject, and by
actual experiment, to reduce every thing, in the culinary line, to
proper weights and measures. This I found not only to diminish
the necessary attention and labour,
but to also be economical; for, when the ingredients
employed, were given in just proportions, the article made, was equally good.
The government of a family, bears a Liliputian resemblance to the government of a nation. The contents of t . . .
