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Excerpt from A History of Agriculture and Prices in England, Vol. 2: From the Year After the Oxford Parliament (1259) To the Commencement of the Continental War (1793), Compiled Entirely From Original and Contemporaneous Records; 1259-1400 Queen's College has afforded only one set of farming accounts, those, namely, of God's House in Southampton, the bedesmen and sisters of which possessed the manor of Gussage in Dorset. The fullest of these Southampton accounts long precede the foundation of Queen's College, and belong to a time when God's House was an inde pendent corporation. New College has supplied information for the later portion of this inquiry. The archives of this society are in the very best condition, but, with one exception, give no evidence before the reign of Richard the Second. The exception is the manor of Heyford Warren in Oxfordshire. This estate was purchased by Wykeham from the Lisles. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Excerpt from A History of Agriculture and Prices in England, Vol. 2: From the Year After the Oxford Parliament, 1259 to the Commencement of the Continental War, 1793; 1259 1400 Kent, Hants, Durham, Northumberland, Cambridgeshire, Leicestershire, Bucks, Surrey, Wilts, and Oxfordshire and accounts from all these estates are preserved in abundance among the College archives. No series indeed is complete, but the amount derived from each locality, as will be seen by glancing at the Index, is as a rule more copious and continuous than that from any other places. Queen's College has afforded only one set of farming accounts, those, namely, of God's House in Southampton, the bedesmen and sisters of which possessed the manor of Gussage in Dorset. The fullest of these Southampton accounts long precede the foundation of Queen's College, and belong to a time when God's House was an inde pendent corporation. New College has supplied information for the later portion of this inquiry. The archives of this society are in the very best condition, but, with one exception, give no evidence before the reign of Richard the Second. The exception is the manor of Heyford Warren in Oxfordshire. This estate was purchased by Wykeham from the Lisles, and some of the more ancient records were transferred at the time of purchase to the founder of New College, probably as evidence of title. They are thirteen in number. The New College estates are situated in Essex, Oxfordshire, Wilts, and Bucks. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Women brewed and sold most of the ale consumed in medieval England, but after 1350, men slowly took over the trade. By 1600, most brewers in London were male, and men also dominated the trade in many towns and villages. This book asks how, when, and why brewing ceased to be women's work and instead became a job for men. Employing a wide variety of sources and methods, Bennett vividly describes how brewsters (that is, female brewers) gradually left the trade. She also offers a compelling account of the endurance of patriarchy during this time of dramatic change.
This book traces the transformation of history from a Romantic literary pursuit into a modern academic discipline during the second half of the nineteenth century, and shows how this change inspired Victorians to reconsider what it meant to be a historian. This reconceptualization of the ‘historian’ lies at the heart of this book as it explores how historians strove to forge themselves a collective scholarly persona that reflected and legitimised their new disciplinary status and gave them authority to speak on behalf of the past. The author argues that historians used the persona as a replacement for missing institutional structures, and converted book parts to a sphere where they could mould and perform their persona. By ascribing agency to titles, footnotes, running heads, typography, cover design, size, and other paratexts, the book makes an important shift in the way we perceive the formation of modern disciplines. By combining the persona and paratexts, it offers a novel approach to themes that have enjoyed great interest in the history of science. It examines, for example, the role which epistemic and moral virtues held in the Victorian society and scholarly culture, the social organization and hierarchies of scholarly communities, the management of scholarly reputations, the commercialization of knowledge, and the relationship between the persona and the underpinning social, political, economic, and cultural structures and hierarchies. Making a significant contribution to persona studies, it provides new insights for scholars interested in the history of humanities, science, and knowledge; book history; and Victorian culture.
First published in 1974, The Compleat Cook is a book to inspire any creative cook in the days of tasteless, mass-produced foods. By the subtle use of herbs, wines and flavorings of all kinds Rebecca Price has provided us with multitude of new culinary experiences. These are the recipes of a practical cook, collected, tried and commented upon with meticulous care. Furthermore the book also tells us about Rebecca, her family, friends, servants, her kitchen and even the silver she used as hostess to many guests throughout her life in Westbury, Bucks, in London and in Houghton Regis, Beds. Madeleine Masson in her introduction is able to set Rebecca Price’s work in a scholarly historical context to give a lively account of her family background. This book will be a useful resource for collectors of cookery books and also for social historians and students of food history.
This immensely detailed eight-piece compilation documents the fluctuating prices of agricultural produce in England between the thirteenth and eighteenth centuries. Volume 2 (from 1866) presents in tabular form the data from 1259 to 1400 discussed in Volume 1, showing the prices of a range of products across the country.