The second part of the good hus-wiues iewell Where is to be found most apt and readiest wayes to distill many wholsome and sweet waters. In which likewise is shewed the best maner in preseruing of diuers sorts of fruits, & making of sirrops. With diuers conceits in cookerie with the booke of caruing.
| dc.contributor | Text Creation Partnership, |
| dc.contributor.author | Dawson, Thomas. |
| dc.coverage.placeName | London |
| dc.date.accessioned | 2018-05-25 |
| dc.date.accessioned | 2019-11-09T21:27:48Z |
| dc.date.available | 2019-11-09T21:27:48Z |
| dc.date.created | 1597 |
| dc.date.issued | 2007-10 |
| dc.identifier | ota:A69185 |
| dc.identifier.citation | http://purl.ox.ac.uk/ota/A69185 |
| dc.identifier.uri | http://hdl.handle.net/20.500.12024/A69185 |
| dc.description.abstract | By Thomas Dawson. Signatures: A-E; A-B C⁴. "The booke of caruing and sewing", a reprint of the anonymous "Boke of kervynge" of which the first known edition is dated 1508, has separate title page and register. Identified as STC 3299 on UMI microfilm reel 197. "The booke of carving and sewing" identified as STC 3293 on UMI microfilm reel 1440. Reproductions of the originals in the Henry E. Huntington Library and Art Gallery, the Bodleian Library, and the British Library. Appears at reel 197 (British Library copy), at reel 213 (Henry E. Huntington Library and Art Gallery copy) and at reel 1440 (Bodleian Library copy). |
| dc.format.extent | Approx. 137 KB of XML-encoded text transcribed from 60 1-bit group-IV TIFF page images. |
| dc.format.medium | Digital bitstream |
| dc.format.mimetype | text/xml |
| dc.language | English |
| dc.language.iso | eng |
| dc.publisher | University of Oxford |
| dc.relation.isformatof | https://data.historicaltexts.jisc.ac.uk/view?pubId=eebo-99840939e |
| dc.relation.ispartof | EEBO-TCP (Phase 1) |
| dc.rights | This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. This Phase I text is available for reuse, according to the terms of Creative Commons 0 1.0 Universal. The text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission. |
| dc.rights.uri | http://creativecommons.org/publicdomain/zero/1.0/ |
| dc.rights.label | PUB |
| dc.subject.lcsh | Cookery, English -- Early works to 1800. |
| dc.subject.lcsh | Canning and preserving -- Early works to 1800. |
| dc.subject.lcsh | Carving (Meat, etc.) -- Early works to 1800. |
| dc.title | The second part of the good hus-wiues iewell Where is to be found most apt and readiest wayes to distill many wholsome and sweet waters. In which likewise is shewed the best maner in preseruing of diuers sorts of fruits, & making of sirrops. With diuers conceits in cookerie with the booke of caruing. |
| dc.type | Text |
| has.files | yes |
| branding | Oxford Text Archive |
| files.size | 2169279 |
| files.count | 4 |
| identifier.stc | STC 6395 |
| identifier.stc | ESTC S105210 |
| otaterms.date.range | 1500-1599 |
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