Agriculture & Food Science

Third edition of this charming little book on the changing of the seasons from month to month by the “physician and man of letters” John Aiken (1747-1822) (Hahn, The Oxford Companion to Children’s Literature).

Aiken charming combines practical knowledge of nature and gardening with literary references. For April he writes: “This month gives the most perfect image of Spring; for its vicissitudes of warm gleams of sunshine, and gentle showers, have the most wonderful effects in hastening that universal springing of the vegetable tribes, from whence the season derives its appellation. April generally begins with raw unpleasant weather, the influence of the equinoctial storms still in some degree prevailing, Its opening is thus described in a poem of Mr. Warton’s: ‘Mindful of disaster past, And thinking of the northern blast, The fleety storm returning still, The morning hoar; the evening chill; Reluctant comes the timid Spring...’ Early in the month, that welcome guest and harbinger of Summer, the swallow, returns. The kind first seen, is the chimney, or house, swallow, known by its long forked tail, and red breast. At first, here and there, only one appears, glancing quick by us, as if scarcely able to endure the cold. ‘The swallow for a moment seen, Skims in haste the village green’.”

A very nice copy in an attractive contemporary tree calf binding. With the ownership inscription and notes of a woman, Eliza Davenport, who obtained this copy in 1810. Davenport’s short pencilled notes at the rear of the volume relate to a handful of observations of flowering plants and other phenomena.

First edition. A lovely, fresh copy of this important early work on raising young salmon by the Victorian Era's leading authority on pisciculture.

The naturalist Francis Trevelyan Buckland (1826-1880) began his career as a military surgeon in London, where he "eagerly embraced every opportunity of examining curious specimens of natural history, and abnormal growths, describing his observations in his Curiosities of Natural History, begun in 1858". In 1856 he joined the staff of the Field newspaper, and in 1865 he founded his own journal, Land and Water, an ‘independent channel for diffusing knowledge of practical natural history, and fish and oyster culture’.

Buckland "applied himself to the many economic questions affecting the artificial supply of salmon, the length of the close season, the condition of different salmon rivers, and similar investigations, gradually becoming the highest authority on pisciculture. In February 1867... he was appointed inspector of salmon fisheries. No more congenial post could have been offered to him, and from then on he devoted all his energies not merely to the duties of his office, but to the study of every point connected with the history of the salmon, and endeavoured in every way to improve the condition of British fisheries and those employed in them. This involved frequent visits to the rivers and coasts of the country, when he was always a welcome guest among people of all classes" (ODNB).

This volume was originally presented as a lecture at the Royal Institution in April, 1863. Buckland wrote in the preface that it was "a record of the observations which I have made during my experiments in Fish Hatching carried out during the winter months". He also thanked "Professor Faraday for his kind attention" as well as "Professor Tyndall, who was good enough to exhibit the young fish alive under the electric lamp, thereby adding so much to the general interest which I was most pleased to hear was caused among those present on the night of the Lecture".

In May 1865 Buckland was appointed scientific referee to the South Kensington Museum (now the Science Museum), where he established a large collection related to pisciculture which formed the basis of the International Fisheries Exhibition of 1883 and was on display until the latter half of the 20th century. "In his lifetime Buckland was regarded as one of the most whimsical of naturalists and, with all its stories of his doings and escapades, his biography was published in popular fiction as a ‘good romance'" (ODNB).

Third edition of "Evelyn's most important horticultural work" and the first official book publication of the Royal Society.

In 1652 the diarist and translator John Evelyn (1620-1706) "began to create the garden at Sayes Court, a project that signaled the beginning of his serious interest in botany and garden history" (ODNB). He developed an extensive correspondence with gardeners throughout Britain and devoted much of his intellectual energy to horticulture, particularly that of trees. The outcome was this pioneering work, written in part as a "protest against the destruction of England’s forests being carried out by her glass factories and iron furnaces. The work was influential in establishing a much-needed program of reforestation that had a lasting effect on the British economy" (Norman 745). Sylva also introduced the term "avenue" into English landscape gardening. Published with this edition is the second edition of Terra, A Philosophical Discourse of Earth; the third edition of Pomona, a collection of treatises on fruit trees and cider-making, and the fifth edition of the Kalendarium Hortense, a gardener's calendar that was frequently published separately and proved to be Evelyn's most popular work.

A remarkable, home-made collection of 160 samples of cooking ingredients housed in individual glass vials in a portable case, together with a binder of typed notes on the properties and uses of each ingredient. The collection is in excellent condition, with all the fragile glass vials intact and most of the ingredients in good condition, save for a few with mould and one, the french yeast, which is empty and may have leaked.

The collection dates from the mid-20th century, likely the 1950s, and was probably connected with a high school home economics class or a culinary or catering school. Neither the creator nor the institution is named, and it is unclear whether it was designed by a teacher for use in the classroom or compiled by a student as a major project. The largely well-preserved samples include herbs and spices, flours, nuts, beans, grains, infusions, cake decorations, and dried and crystallised fruits and flowers. The accompanying notes have been typed by hand on ruled paper, and are organised by fabric tabs corresponding to the organisational scheme of the samples in the case. The text seems to have been taken largely from reference sources, most notably Margaret Grieve’s A Modern Herbal, originally published in 1931, though none are specifically cited by the creator.

The text emphasises the culinary, practical, and nutritional aspects of the ingredients collected here. The entry for cocoa describes the processing of chocolate nibs into culinary chocolates and lists the constituents of cocoa powder, “Fat 50% (about 30% left in commercial powder), Starch: 16%, Theobromine (an alkaloid): 2-4%, Caffeine, Sugar, Colouring matter and Ash”. Camomile tea is “made from the dried flowers and is reputed to be very good for the complexion. It is so much drunk by American women after lunch instead of coffee that it is now obtainable at most fashionable English hotels. A teaspoonful of the dried flowers is allowed for every cup of water. The boiling water is poured on the flowers, as on tea”. Potato is “useful as a thickening agent for soups, stews, broths, etc. Also for croquettes, rissoles. Can be used for making scones, and potato cakes”.

Medical uses are included where relevant: “Gelatine is known as a protein saver; it has stimulating properties, and helps the flow of gastric juice and thus indirectly aids digestion”, and there are occasional cultural and historical asides. Clary sage “was first brought into use by the German Wine Merchants, who employed it as an adulterant, infusing it with Elder Flowers and then adding the liquid to the Rhenish wine”. “The French use Dill seeds for flavouring sauces, but their use of them does not appeal to us in this country.”

Descriptions are generally at an introductory level, as to be expected from material taken directly from reference works such as encyclopaedias. Ginger, for example, is described as “the underground stems and root of a plant with a hot, spicy flavour. When preserved or crystallised, it is used as a sweetmeat... or as an ingredient of cakes, ginger-bread or biscuits”. Occasionally entries are more technical, such as those for the raising agents. Baking powder “consists of an acid (cream of tartar or tartaric acid) and an alkali (bicarbonate of soda) use (sic) in the proportion of twice the amount of acid to alkali... Immediately it is moistened, the alkali and acid combine to form a salt, and the gas, carbonic acid gas is given off”.

Though most of the samples are fairly standard ingredients found in British kitchens, others are less familiar, or used in unexpected ways. Mate tea, still many decades out from its status as a hip lifestyle drink, is included, the notes merely stating that it is “obtained from a shrum (sic) grown in Paraguay”. Raspberry leaves are “supposed to keep up the strength of the expectant mother”. The “pawpaw melon tree is a native of tropical America but is cultivated in China and other parts of the Tropics. The flavor is that of a bad melon and a white juice exudes from the rind and this juice should not be taken unless under medical supervision.”

Interestingly, the entry for raisins states that, “in latter years there has been a scarcity of this type of dried fruit as it has not been imported in large quantities nor very frequently”, probably due to rationing.

First edition of this well-illustrated guide to mushroom identification for the amateur collector.

The first female mycologist to work at the United States Department of Agriculture, Flora Patterson (1847-1928) exhibited “the tenacity, audacity, and perspicacity of a true scientific visionary” (Reynolds, “Flora Patterson”, Women in Microbiology, p. 219). She initially studied fungi as a childhood hobby, then attended several universities as a non-traditional student, taking a plant pathology course at Iowa State and completing her education at Radcliffe College, from where she was able to work in the Harvard Grey Herbarium.

At the USDA Patterson “published on edible and poisonous mushrooms and on fungus diseases of economic importance, working and publishing with the mycologist Vera Charles” (Ogilvie, p. 990). Patterson directed the US National Fungus Collections for nearly thirty years, growing it from 19,000 to 115,000 specimens. She was in charge of identifying fungal diseases of agricultural importance, and made numerous important contributions in this area, including the identification of chestnut blight and pineapple rot. Her involvement in Japan’s gift of cherry trees to the US led to the passage of the Plant Quarantine Act of 1912.

The uncommon offprint of the doctoral thesis of entomologist and agricultural chemist Dr. Nellie Maria de Cottrell Payne (1900 - 1990). WorldCat locates only nine copies, mainly in central European institutions, as well as the University of Minnesota, Cornell, and McGill.

Payne was born in Colorado and obtained her graduate degrees at Kansas State Agricultural College and the University of Minnesota. Her research encompassed “insect and invertebrate cold hardiness, pigments of hydroids, and the physiology and mathematics of population growth... Following the completion of her doctorate, she was appointed as a National Research Foundation Fellow at the University of Pennsylvania until 1927, spending a brief time afterwards at the University of Vienna and University Berlin as a research investigator. She then returned to the University of Minnesota as a lecturer in entomology from 1933 to 1937. Payne also spent numerous summers in the late 1920s and early 1930s at the Woods Hole Marine Biological Laboratory in Massachusetts, publishing primarily on the hibernation and low temperature effects of insects and the physiological effects of parasitoids on their hosts. Of her 36 publications, all as sole author, 33 were a result of her research prior to entering industry. In 1937, she began her career in industry as a research entomologist and zoologist with American Cyanamid. In 1957, she accepted a position as a literature chemist for Velsicol Chemical in Chicago, with whom she remained until 1971... In addition to her active membership in ESA, Payne was also a member of the American Chemical Society, the American Society of Zoologists, and the New York Academy of Science. She served as editor and member staff of Biological Abstracts from 1927–1933, and was elected as member of the American Association for the Advancement of Science in 1921” (Entomological Society of America biography).

First edition, first printing of this charming set on the biology, economics, and preparation of chicken eggs. Uncommon as a full set.

This copiously illustrated production promotes the US egg and poultry industry to the general reader, and was presumably distributed at the 1933 Chicago World’s Fair, as the spine carries the Fair’s logo. Volume I contains chapters on egg biology, chicken husbandry, safe storage and handling of eggs, and the development and future of the egg industry. Volume II contains chapters on the egg’s place in the modern diet, the different ways eggs contribute to recipes, “practical hints on buying eggs”, and “egg oddities in foreign lands”, concluding with a large selection of recipes for both poultry and eggs.

Author Mary Engle Pennington (1872-1952) was a pioneer of modern commercial bacteriology and food handling standards. In 1898, shortly after obtaining her doctoral degree, she established her own business performing bacteriological analyses for Philadelphia physicians, and was appointed a lecturer at the Women’s Medical College of Pennsylvania. She then became head of the Philadelphia Health Department’s bacteriological laboratory, “where she devevloped methods of preserving dairy products and standards for milk inspection that came to be employed throughout the country” (Ogilvie, p. 1003).

In 1908 Pennington was appointed chief of the Food Research Laboratory of the Department of Agriculture, supervising its research on food handling and storage for the next eleven years. “During World War I, she devised standards for railroad refrigerator cars; her war work on perishable foods earned her the Notable Service Medal.” Later she entered the private sector and “established her own consulting office in New York City, advising packing houses, shippers, and warehouses on food handling, storage, and transportation, as well as doing original research on frozen foods. Pennington’s early work in devising methods of preventing spoilage of eggs, poultry, and fish, as well as her later research on the freezing of various foods, resulted in many practical techniques for the preparation, packaging, storage, and distribution of perishables. She published her conclusions in technical journals, government bulletins, and magazines” (Ogilvie, p. 1003).

A beautiful, 78 page chromolithographic catalogue for the American Products Company’s Zanol line of cosmetics, food products, and home goods, including 16 pages in full colour. A superb example of Art Deco marketing design.

The American Products Company was founded in 1907 by three brothers, Albert, Edgar and Clarence Mihalovitch (Albert later changed his surname to Mills), of Cincinnati, who hoped to capture the growing Midwestern consumer market (see “Cosmetics by the American products Company”, Collecting Vintage Compacts blog, January 2012). This catalogue promotes “Shopping in Your Own Home the Zanol Way”, and explains that “the Zanol plan affords you the opportunity of buying the finest products possible to produce, direct from the maker, delivered right to your home, absolutely fresh, unconditionally guaranteed... The complete Zanol line comprises more than 350 products... all of them made from the choicest ingredients in our sanitary, daylight Pure Food Kitchens and Laboratories, under the direction of skilled chemists, chefs, and dieticians”.

Advertised here are a wide array of consumables, with a focus on powders and syrups that could be shipped easily and would appeal to an emerging middle class who were time and money-conscious. For the kitchen there are food flavourings and colours, and numerous instant mixes for soft drinks, jams and jellies, icing, cakes, pies, and puddings. Among them are Ezemade pumpkin pie filling (”it is now possible to serve delicious pumpkin pie throughout the year”); Flakykrust instant pie crust; Mapelade instant maple syrup (”now you can afford delicious maple syrup whenever you want it”); and even Ezemade ice cream powder (”just add to a quart of milk and freeze”). The broad selection of home goods include medications and hygiene products, house cleaning and repair supplies, hot water bottles, paints, insecticide, and even a set of salt and pepper shakers. Perhaps the most appealing section is the beauty line, comprising soaps and toothpaste (”don’t envy pretty teeth - have them”); face and body powders; a variety of lotions including almond, lemon and witch hazel, cucumber and benzoine, and “dermaline of roses” (”keep the alluring charms of radiant youth”); shampoos, pomade, and hair tonics; cosmetics including powder compacts and tubes of lipstick; and perfumes, primarily their three main lines, La Bara (named after the silent film “vamp” Theda Bara, best known for playing Cleopatra), Fleur d’Orient, and Dream Girl. There are also a number of gift sets packaging perfumes, soaps and cosmetics, including a shaving kit for men, sets for new mothers, and an attractive La Barra manicure kit.