The Press.
London, England, 1858-10-30 00:00:00

The Right Hon. B. Disraeli, H.P.

In Monthly Volumes, post Bvo., 3i. 81 each, cloth extra,
A COMPLETE LIBRARY EDITION OF HIS WORKS•

1411 W VOLIIIII2.
TANCRED; or, the NEW CRUSADE.
The Volume. already issued are—viz.,
VENETIA, HENRIETTA TEMPLE. and LORD GEORGR
BENTINCK, a Biography.
London: GIORGE ROUTLZDGC and Co., Farringdun Street.

The Complete Works of the Elder Disraeli.
Now ready. Volume the Third of the
OURIOSITIES OF LITERATURE.
V Edited and Revised by his Sun, the CHANCELLOR of
the EXCH EQU ER.
"Taking this edition as it stands, we can praise it stronglr
It is cheap and portable, and it has excellent typ.igraphy. it is
a valuable presentment of a work which is already classic, and
we are glad to see it published in a shape that Nippily suits the
requirements of eleganee for library shelves, and of lightness of
appearance for general circulation."—Press.
The next Volume in this Series, to be published on December 1,
will be
THE CALAMITIES AND QUARRELS OF AUTHORS.
London: °Ronan Rorimitoos and Co., Farringdon Street.

This day, Avo., 165.,
QTUDIES and ILLUSTRATIONS of the
" GREAT REBELLION." By JOIIN LANGTON SAN.
FORD, of Lincoln's Inn, Barrister.at Law.
London : Jortx W. PARKIR and Sox, West Strand.

Cheap lidition, crown Bvo., 10s. 6d.,
HISTORY of the CHURCH of ENGLAD.
By THOMAS VOWL)R SHORT, D.D., Bishop of St.

Asaph.
London: Jolts W. PARKER and Sox, West Strand.

The Second Edition, with Analytical Table of Contents, Ins,
HISTORY of CIVILIZATION in ENGLAND.
By HENRY THOMAS BUCKLE. Volume I.
London: Joint W. Emmett and Sox, West Strawl.

_
London: Printed and Published by ALFRED lye, at the Office,
110, Strand, in the Precinct of the Savoy, lu the County of
Middlesex, on Saturday, the 30th day of October, leb.

No. 287.--Vol. VI.

fittraturt.

Prattreal and Economical Cookery. With a
Series of Bills of Fare. By Mrs. Smith.
London : Chapman and Hall.

The English Cookery Book. Edited by J. H.
Walsh. London : Routledge.
As art or science in its complete and theoretical
shape has usually somewhat of an imposing, not
to say alarming, character to the unprofessional
person who approaches the formulae in which it
is enshrined. The mystery of cookery looks
almost as thorny and incomprehensible a business
to the amateur who rashly dives into its text-
books as the art of rhetoric, with which Plato
long ago compared it. The " instructions for
attaining a good style," by the methods of
translation and retranslation, learning by heart,
classifications of words, idioms, clauses, and sen-
tences—the paragraphs of Bolingbroke or Addi-
son to be conned and recast "in your own
words," and the whole logical and forensic ap-
paratus which we sometimes find to have been
actually adopted by a Cicero or a Romilly—seem
scarcely more formidable and perplexing than
the minute directions, the variety of materials
and condiments, the scrupulous care and inces-
sant watchfulness which seem to be required by
a modern professor of the noble science of Ude
and Careme. The effort of imagination
necessary to follow out a receipt through all its
stages, and to realize the appearance of the
intended result, is hardly inferior to that which
enables us mentally to reconstruct from descrip-
tion the elaborate sepulchres of /slausolus or
Porsenna, or to conceive the mathematical figures
which demonstrate the laws of astronomy or
optics. Certainly, people get on very well without
knowing anything about the revolutions either
of spits or suns, though they may be fed by one
and warmed by the other ; and so, too, most
persons contrive to fill their stomachs with some
kind of nutritive matter, and communicate their
ideas to their fellow-creatures, without anv
assistance from either Professor Smart or the
two distinguished writers before us. Yet few
would deny that these, or some such autho-
rtnes, deserve to be more widely studied by at
least some classes of the community. When we
c a stout agricultural orator slowly emerging
from behind a huge underdone piece of beef, a
portion of which he has transferred to the central
abysses of his person, and begin to utter his
so ntiments on things in general, it is impossible
not__.h to wish, on the one hand, that Campbell and
A ately had had a little snore to do with his
tritiam,g, and that, on the otter, the food he has
consumed, which

Animain filluque pargravat
Alp* affigit ]sumo divinte particulant aunt.,
had been so prepared by the artiste below as to
lay a less onerous burden on his mental faculties.
Perhaps, some day or other, the progress of that
instruction in " conunon things " which is sup-
Posed to have been definitely inaugurated by Lord
Ashburton and his colleagues, will both enable the
middle-class female human being to cook a pala-
table as well as economical dinner, and also cause
utterances of erunces of her consort to be listened to