If you are a cook, a foodie, or a social historian you will adore this book. It was written, I infer, in the first quarter of the eighteenth century and is a recipe book arranged by month. The target reader is someone with the benefit of living on a farm or a country estate, so this does not necessarily show us how the poor majority lived. Nor, however, is it a manual on how to prepare aristocratic food. Rather, this shows us how the yeomanry husbanded their resources and cooked and preserved the fruit of the land.
Some of the recipes are still easily achievable, such as that for salad dressing (which has a charming aside about the difficulties of getting good olive oil in England). Other recipes go beyond what the twenty-first century home cook is called on to do, such as capturing rennet for cheese making. However, even these are a wonderful reminder to us that soomeone somewhere is doing this, and chees doesn't just come from the supermarket chilled section. There's a fascinating description of British regional cheeses, all of which are recognisable to us, and a complaint that Stilton is not what it was!
A big thank you to whoever put this online.