Mrs. Howland’s New England Economical Housekeeper, and Family Receipt Book is a regional cookbook with strong emphasis on thrift and self-reliance in the home, common themes in early American cookbooks that also reflected her New England heritage. Over 220 classic New England recipes, simple and well written compared with many contemporary cookbooks, are included. It's interesting to note that fifty of the recipes are for puddings. The “Medicinal Department” section offers cures and common remedies for ailments from cancer and consumption to corns and chapped hands, and “Miscellaneous Receipts” discusses household tips (how to make soap, prevent the gate from creaking, keep red ants from the cupboard) and morality (“Two rules of Jefferson are very applicable to the times—‘Never spend your money before you get it;’ and ‘Never buy what you do not want because it is cheap.’”) The book also contains an early technique for mouth-to-mouth resuscitation and CPR, and well as other advice for household emergencies, such as fires. Mrs. Howland’s book was very popular and stayed in print for over forty-five years with various titles and editions. This edition of The New England Economical Housekeeper, and Family Receipt Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.

The details of Mary Holland's life are not available, but we do know that The Modern Family Receipt Book was her second book after The Complete Economical Cook and Frugal Housewife: An Entirely New System, published in London in the early nineteenth century. Both books were very successful in England, and as a result, American publisher R. Desilver of Philadelphia brought out an American edition of Modern Family Receipts. There is no indication that the contents were modified for life in the New World. Expanding her subject matter in Modern Family Receipts, Mrs. Holland compiled a comprehensive instruction and recipe book covering every possible activity in contemporary household management. Topics include agriculture; brewing; making varnishes and cement; bleaching, dyeing, scouring; perfumes and cosmetics; gardening; ink; paints, painting, and colour-making; clothes; destroying vermin; building; health; and miscellaneous advice covering everything else imaginable. A treasury of information about cooking, home and farm life of the day. This edition of The Modern Family Receipt Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes

Published in New York in 1877, this volume in the American Antiquarian Cookbook Collection was written by one of the “great ladies” of American cooking who founded the first cooking school in New York to help unemployed working-class women find work as domestics. This cooking manual is based on the school’s teachings, with heavy emphasis on preparing nutritious meals inexpensively. This exceptional book by a remarkable woman in American culinary history was aimed at answering the question Corson posed in her manual, “How well can we live, if we are moderately poor?” She dedicated her life and her career to providing the answer in this book and others, to suggest recipes for “the most wholesome and palatable dishes at the least possible cost.” Her basic concept involved the principles of using everything available and wasting nothing; avoiding expensive cuts of heavy meat and substituting several dishes such as soup, vegetables, fish, and bread; using lentils, peas, and macaroni as nutritious alternatives to meat; exploring gardens and fields for new delicious greens, such as dandelions, sorrel, chicory, and others to liven up meals; adding herbs and spices to make dishes more palatable. Corson’s recipes also explore the cuisines of many countries to find dishes with inexpensive but tasty ingredients, and her chapters on cheap dishes with and without meat are a model of culinary creativity. This important book in the American culinary canon expanded the cooking philosophies of many lower- and middle-class women of the day. This edition of The Cooking Manual of Practical Directions for Economical Every-Day Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.

"Many of the papers in this volume present new and innovative research into the processes of maritime colonisation, processes that affect archaeological contexts from islands to continents. Others shift focus from process to the archaeology of maritime places from the Bering to the Torres Straits, providing highly detailed discussions of how living by and with the sea is woven into all elements of human life from subsistence to trade and to ritual. Of equal importance are more abstract discussions of islands as natural places refashioned by human occupation, either through the introduction of new organisms or new systems of production and consumption. These transformation stories gain further texture (and variety) through close examinations of some of the more significant consequences of colonisation and migration, particularly the creation of new cultural identities. A final set of papers explores the ways in which the techniques of archaelogical sciences have provided insights into the fauna of the islands and the human history of such places."--Provided by publisher.