Folk Medicine

  This 1960 edition of Folk Medicine: A Vermont Doctor’s Guide to Good Health by D. C. Jarvis, M.D., was purchased at the Scranberry Coop in Andover, New Jersey. Any literature pertaining to traditional early American medicine—or essentially plants, herbs and tinctures— captures my attention, and I’m always amazed at the bountiful pharmacy growing in our…

The Mushroom Book

This 1905 first edition of the Nature Library Mushroom Book by Nina Marshall, purchased at the Maine Bookhouse in Oxford, ME, is one of my favorite books in my collection. As an amateur forager, mushrooms have befuddled my imagination with their mysterious and unusual characteristics. Michael Pollan captures their charm in the “Gathering: The Fungi” chapter of…

Francatelli’s Modern Cook

This 1888 American edition of Francatelli’s Modern Cook: A Practical Guide to the Culinary Art In All Its Branches was purchased at the Maine Bookhouse in Oxford, Maine. The author, Charles Elme Francatelli (1805-1876), was a British chef with French training who dominated the London culinary scene for much of the mid-nineteenth century. For a time, he…

The Art of Preserving

“An army marches on it’s stomach.” – Napoleon Bonaparte Nicolas Appert (1745-1841) was a French chef who is known today as the father of modern food preservation. In 1795, Napoleon’s military held a contest with a 12,000-franc prize to discover a more efficient way to preserve and transport food. Napoleon was determined to distribute safe…