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John Collins Warren.

Genealogy of Warren, with some historical sketches online

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connt so saved y' twenty Pistoles and return'd them to M'
Peters, whether you will approve of this management or not
I am in some doubt, but have acted agreable to y' Gentle-
men's direction, and after M'' Ivinsey's declaration of mv
brother's service I shou'd have look'd upon it as so mucii
Money thrown away. ]SP Ivinsey could not forbear entring
into detail of the difference between you *t him, and said a
good natur'd Man woud do any thing to oblige his Friend
when conscience was not concern'd and did not doubt if he
was out of the Assembly you wou'd have entertain'd a good
opinion of him, but that he cou'd never agree with you
about putting y^ Country into a posture of Defence and if
that must be done he always look'd upon it to be more
proper to come from the King k Parliament, I told him I
thought that good Xatured Men who in Conscience thought
it their duty for y* good of Society to have y' Country in
some sort or other put into a way of making a Defence in
Case of an Attack shou'd rather be regarded than look'd
upon with an Edl Eye and treated with that disrespect and
Contempt they had been on this occasion, and to come from
y* Persons it did, plainly appear'd to me they could not be
y* people they profess'd to be and woud gladly have y*
world think them, he said mankind woud always differ in
their sentiments and what he said or did was nothing but
what was agreable to his Conscience & then we parted.

I make no doubt Sir but you will recommend me to some
of your friends when opportunity offers, that may want to
be concern'd in Shipping of our Produce when there's a pros-
pect of advantage, for at present I have so little success in
selling my Goods tliat I have but an indifferent prospect be-
fore me, and I am sure 'tis not owing to any neglect or in-
dustry to be used in that way and what trifle I have already
sold is at 80 small an advance that y' Charge & trouble I
have been at can never be answer'd and must trust a



432 Letters from Letter-Book of JRichard Hockley, 1739-171^2.

year by agreement and be glad to receive what is due
then.

Jemmy Haines is return'd from y* ^Vest Indies w"' Ca[it.
Simms and told me he wrote twice to you whilst there, lie
ha-s some thoughts of returning to London for ho has never
had his health since he left this Place, Cap' Wall is gone to
Barbadoes in M' Shippeu's Vessell his wife lives here but I
have not yet seen her, he was so necessituous as to be obliged
to borrovr money from M"" Lardner which he lent, I wish
his AVest India fortune may turn out according to expecta-
tion, tho I am credibly inform'd his Father in Law flung
him down five hundred Pistoles which he refused and said
'twas sufficient he had his daughter, I suppose he thought
by this Means to ingratiate himself into y^ old mans good
opinion which he has done, but 500 pistoles wou'd have put
him into a pretty way of business so that he might be less
obliged to his friends, he is gone this Voyage only upon
bare wages and am sure that can never maintain his family.

All your Xegrocs are well, Cato will answer your Expecta-
tion as a barber and behaves verv well, Ca?sar is indefatisru-
able and ^^^ll make a good Carpenter.

I hope Sir you'l be so good as to favour me with a line
when your business will permitt as it will give me great
pleasure to hear from you and that is y* only one I can ex-
pect till you arrive safe here.

I am as always

D^ Sir
Y' most Aif & obliged Fr*
& Humb. Serv'

Kicn° Hockley.

Philada June 27^^ 1742
P*' 7* Brig' Nancy Cap' Howell.

Tho« Penn Esq«
Dear Sir

The foregoing is coppy of what I wrote you by Cap-
Davis and send this duplicate Via Lisbon least y' otlier
shou'd not have reach'd You, the Indians are not come



Lett' rs from Letter-Book of Bickard liockhy, 1739-174^3. 433

down jet, nor my brother gone to Xew York, tho now tliey
are davly expected there's a great number of them above
160 of y« five Xations besides the Delawarcs Conraad
Weyser has been obliged to purcliase provisions for them
and send some Persons \nth it; tliey are almost famish'd
and several of them sick so that they must be brouglit
down in Waggons, they are now at Conraads house. The
Indian Goods have been examin'd by M' Edward Shippen
and turn out vastly beyond expectation and \nll do exceed-
ing v;ell, M' Peters is to wait on Jn'^ Kinsey by tlie Govern-
om-s direction to see if the Assembly will make any Pro-
vision for them, otherwise it will be a prodigious exponce
to your f\imily as there will be in all 250 ludians, and 'tis
thought but reasonable by every Person as 'tis for the
Common Good especially at this time as w^e expect daily to
hear of a French Warr. M' Lardner was up in the Country
last week w"^ W" Parsons and has sold all M^ Rich^ Penn's
Mannor to good sure People at a very good rate, if I mis-
take not none less than £33 per hundred nor exceeding £45,
and cou'd if he had had liberty have sold as much of M"
Freame's Land for Cash as wou'd have paid off >P Jack-
sons mortgage and believe would be glad to know your
mind about it. Since your departure .1- James Steel's death
there's very little money reced in the Office which is a good
deal owing to some scandalous Storys y' ^lale Contents
infuse amongst the Dutch. Michael Baughmau told M'
Peters the dutch had money by them but were appre-
hensive if they paid it into the Office they must repay it to
the King, and several actions that he has ag' sundry Persons
are like to be sett aside by some means or other of M""
Kinseys. I suppose he will write you a particular Ace' of
it, but this he told rne and I was willing to communicate it
to you, tho only as a hint and you may see they will do no
justice but what they are meerly obliged to, and now you
are absent they will do as they please. This comes by
Charles Willings Vessel 1 loaded with flour all on his own
Ace' and woud fain if M' Phimsted would have con-
VOL. XXVII. — 28



434 Letters from Letter-Book of Lkhard Jlocklei/, 1739-17^ ?.

descended have loaded lier half on yours. Flour now is at
3 mill reas y* Quintal w^^ is 128"' but as tliere's so little
nioney coming in and he apprehensive you may have oeca-
pion for it iJi London preferrs Bills at present as the speediest
remittance and more agreable to you as he imagines you
must want money in order to carry on the aftair between
L** Baltimore & you.

And tliis brings me to speak tho with a great deal of
Concern of the Sum you was so kind as to advance for me
in London, when or how I shall be able to repay it I can-
not tell unless you will give me leave to advertise ray Land
and Lott for Sale which I will do immediately upon your
advice and so raise the Money that way, I am so strangely
disappointed in y' Sale of my Cargo that I plainly see I
cannot be able to comply w"" y* payment of so large a Sum
in any reasonable time and wish I may have it in my power
to answer the other Gentlemen I am indebted to so as to
save my credit. I have sold to y* Value of between eleven
k twelve hundred pounds this Currency and as I wrote you
before at a low advance which has a good deal unsorted my
Store, so that I must be obliged to send for some fresh
goods in the Spring in order to gett off y* rest of my Goods
if possible, and they will credit me and can see no way to
avoid invoking my self still more which gives me more
uneasiness than I am well able to bear, could I command
the Money I have sold these goods for in any reasonable
time twou'd be something, but Sales being very slow and
the Credit so long and profitts so small that 'tis very dis-
couraging, and y* quantity' sold is very trifling considering
y* Cargo I brought and on the first opening is always the
greatest Sale for that Cargo, and now Harvest is coming on
little ^^^ll be done till the Fall, nor can I expect much as I
brought over but very few AVinter Goods ^^•ith me, this Sir
is a true State of the Case and hope you will not take amiss
my endeavouring to remitt as soon as possible to Mess''*
Barclay & Dawson & Samuel before I do to you, nor tliink
that I intrude upon your Friendship and Goodness too



Letters from Leiier-JJook of Richard JlocJdet/, 1739-174?. 435

much, I am sensible of what's riglit and am under very
great Concern I have it not in my Power to comply with it
and though I know your disposition to favour me and
opiuion of my Candour, I can't help being very uneasy it
Bhou'd thus fall out. M^ Peters lias bought M^ Taylor's
scantling and 'tis carried to y' Hill and put under a Shedd,
he has a notion you intend to build a house there for your
Eelf to live in before that at Springettsbury is built I believe
he is mistaken and told him so, as you propose to build
soon it wou'd be proper I believe that Bricks shoud be
made against you come but M' Peters knows nothing about
it and there's no orders given to make any nor won't be
imtill he hears from you, and the Ground all round Spring-
ettsbury has been tryed but not iitt to make bricks v>-ith
this was done before ^\' Steels death and notliing has been
thought on it since. I wrote you sometime ago that there
was a fine shew of Grapes at Springettsbury and the
bunches hang very thick but there's either a blight or some
Lisect that destroys some one third others one half of the
Clusters and yet the leaves and shoots looks as fresh and
flourishing as may be, this being Sunday I propose to Avalk
out by my self to Springettsbury and see if I can with all
the reflection that I am Master of compose my mind a little
if I shoud it will be something new to me.

M' Lardner and my Sister are up at Pennsbury they are
gone to look after and take down some of the Furniture.
I cou'd sell your Chaise for twenty pounds but can't take
it as it is but two thirds of the price you limitted me to. M'
Strettle has sent the Bed Chintz to my store that was
Jenkins's but I believe you must use them yourself for I
believe no body will buy them, please Sir to give my
hum^ Respects to M' Jn" Penn M" Freame M' Rich^ Penn
& his Family and impatiently expecting to hear from you

am as always

^ D' Sir

Yours most aficct'^

Ricn^ Hockley.
(To be continued.)



436 Mrs. Washinrjtojis "^oo/c of G:>okcry.



MRS. WASinXGTOX'S "BOOK OF COOKERY."

BY MISS J. C. WVI.IE.

Among the interesting and valuable relics and manu-
scripts, formerly the property of George Washington, of
Blount Vernon, purchased in 1892 by the Historical So-
ciety of Pennsylvania, is " A Book of Cookery" used by
iMrs. Washington and her descendants. The book is 6 x 8
inches, substantially bound in leather, and contains upward
of five hundred and fifty recipes (one dated April 80, 1706)
and a full index. There are a few notes in the hand-
writing of ^Irs. Washington, but the writer of the recipes
is identified through the following records : " This Book
written by Eleanor Parke Custis's great-grandmother Mrs.
John Custis, was given to her by her Beloved Grand
Mama Martha Washington, formerly Mrs. Daniel Custis;"
and in another part of the book, " This Book for [illegihle]
Lewis, written by her great-great-grandmother Mrs. Frances
Parke Custis wife of John Custis, and eldest daughter and
coheiress of Col. Daniel Parke aide to the Duke of ]SIarl-
borough at the battle of Blenheim." The autographs of
Eleanor Parke Custis Lewis, Lucy Parke, Peter Kemp, and
others are to be found scattered through the book.

In the following excerpts selected from the " Book of
Cookery" no changes in spelling or punctuation have been
made.

TO MAKE A FRYKECY.

Take 2 Chicken, or a hare, kill & flaw them hot, take out theyr in-
trills (& wipe them within, cut them in pieces & break theyr bones with
a pestle, y" put halfe a pound of butter into ye frying pan, & fry it till
it be browne, y° put in ye chickin & give it a walme or two, yn put in
halfe a pinte of faire water well seasoned with pepper & salt & a little
[?] put in a handfuU of parsley, & time, & an onion, shread all small fry
all these together till they be enough, & when it is ready to be dished
up put into ye pan ye youlks of 5 or 6 eggs, well beaten & mixed



■ ' 3Irs. Washinf/toii's '' Book of Cc'ohry.'' 437

w"' a little wine vinrgar or juice of Lcamons, stir them well together
least it curdle y"- dish it up without any more frying.

TO STEW WAKPEX'S (PEAPJ?).

Boyle them first in faire water, then pare <fc stew them between 2
dishes with cinnamon sugar and rose water, or with the same seasonino-
you may put them in a pie & bake them.

TO MAXE A LETTIS TART.

When you have raised ye crust lay in all over the bottom some butter
& strow in some sugar cinnamon & a little ginger, then boyle y'^ cabbage
Lettis in a little water & salt & when ye water is drayned from it, lay it
in y' coffin with some dammask pruens stoned, then lay on ye top some
marrow & such seasoning as you layd on ye bottom, y° close it up and
bake it.

TO BOIL GREEN PEASE.

When they are shelled put them into a Long Gally-pot and set it into
a pot of Seething water & cover ye gally-pot well, and in a short time
you will find y'' Pease to be fine & tender ; then put them out into a
dish, and strew some salt upon them, and put in a good quantity of
butter, and shake them well between 2 dishes, then put them into a hot
dish and serve them lo table. If they who are to eat them love spear-
mint, put a sprig into the pot w*'' them.

TO "WASH SILK STOCKINGS.

Make a strong hot ladder lay y' Stockings on a table take a peice of
sail cloth Double it and rub y" soundly first on one side and y" y* other
3 ladders wrinse y"^ well Ictt y-" Dry on the wrong sides when they are
near dry put y'" out iron them smooth on ye wrong side,

TO DRESS A DISH OF MTJSHRTTMPS.

Take y' firme mushrumps & pill y« scin from them & scrape away all
y* red y' grows on y« insyde of them & pill y' stalks likewise. If you
finde them firme throw them a.s you doe them into faire water & let them
ly 3 or 4 hours, then take them out of ye water & set them on y* fire in
a pan, theyr owne Liquor will stew them, put in an onnion cut in halves
and often shake them, as ye water rises cast it still away till you finde
them allmoste dry, then take out the onnion & put in a little sweet
cream y' is thick & shread in some time & parsley, & put in some grated
nutmegg & a little grose pepper & a little salt & soe let them boyle,
shakeing them well tog-ther, & put in A piece of fresh butter giveing
them another shake & soe dish them up.



438 Jfrs. Wa.shiih/tou's ^^JBook of Cooha-y.'



TO MAKE IIIPPOCRIS.

Take 4 gallons of frenoli wine & 2 gallons sack i^' 9 pound of powder
sugar & 12 ounces of cinnamon. 9 ounces of ginger one ounce of nut-
meg one ounce of corriander seeds, halfe an ounce of cloves & 2 quarts
of new Diilk, put y* wine & 2 pound of sugar into a clean tub t^ bruise
all ye spices but not small & strow them on the top of j° wine c*c let it
stand close covered 2 hours, then put in ye rest of y' sugar & y* milk &
stir them well together, then put it into a clean coten bagg & let it run
twice thorough it into a clean pot & when it is clear bottle it up for y"'
use. These spices will make y* same quantity againe. If you would
have it red culler it with red wine.

TO MAKE CAPOX ALE.

Take an old Capon with yellow Leggs, pull him & crush y* bones,
but keep y- scin whole & then take an ounce of carrawav seeds, and an
ounce of anny seeds, and two ounces of harts home, and one handfuU
of rosemary tops, a piece or 2 of mace, and a Leamon pill, sow all these
into ye bellie of your capon & chop him into a hot mash or hot water,
and put hira into two gallons of strong ale when it is working, after let
it stand two or three dayes & then drink it, or you may bottle it after it
hath stood 4 or 5 dayes & put a lump of sugar into every bottle w'^'" will
make it drink brisker, this ale is good for any who are in a consump-
tion, & it is restorative for any other weakness.

TO MAKE COCK WATER.

Take a red cock & pull it alive and whip it till it be dead allmoste,
then cut him in 4 quarters while he is alive & drayn him well from bluud
with A cloth, then take of penny royall, of pimpernell, of broad time,
& rosemary of each one handfull, 2 pound h a quarter of raysons of ye
sun, or currans rather, well piked & rubed in a cloth but not washed, a
quarter of a pound of dates cut in slyces from y° stones, and as many
burrage, buglos or cowslip flowers or clove gilliflowrs according to ye
season of ye year as you can get, or about halfe a handfull of each.
Then put ye cock into ye still, the bone side to ye bottom, next of all ye
hearbs after ye currans, & strow ye dates all about ye currans, & cover
all over with leaf gold, then into this you must poure a pottle of sack
& let it stand all night in ye still close luted [nc] after set ye still in
gocing, & let it drop into a glass wherein is 4 ounces of white sugar
candy finely beaten when this is stilled it must be mixed all together in
one, & sweeten it more with sugar it must be still' d very leasurely, &
drink of it 5 or 6 spoonfulls at a time morning & evening, for it is very
restorative & excellently good for a consumption.



Mrs. Wa.^h'vrjtons '^Book of Cookcri/." 439



TO MAKK MOSS POWDER FOR A SWEET EAOO.

Take 2 pouud of the moss of a sweet apple tree gathered hotweeti ye
2 Lady dares, & infuse it in a quart of damask rose water 24 hours
then take it out & dry it in an oven, on sive bottoms, then beat it into
powder Sz put to it one ounce of lignum Alices beaten & scarced 2
ounce.- of orris a dram of muske half a dram of ambergreece, a quarter
of a dram of civit, put all these into a hot morter and heat them
together with a hot pestle, y° searce them thorough a course hare scarce
after put it into a bagg & lay it amongst your clothes.

TO KEAPE THE TEETH GLEAN & WHITE A- TO FASTEN TUEM,

Take cuttle tish bone and make it into very fine powder & rub the
teeth therewith, then wash them after with white wine I't planten water
& 3 or 4 drops of spirit of vittorell mixt with them & rub them well
with a cloth, it it will preserve y" teeth from putrefaction, & keep them
fast white & clean and preserve from ye toothach if it be used every day.

TO MAKE AN HARTICHOAK PIE.

Take 12 hartychoak bottoms y' are good & large after you have boyled
them, take them clear from y^ leaves & cores, season them with a little
pepper & salt & lay them in a coffin of paste with a pound of butter &
y^ marrow of 2 bones in bigg pieces, then close it up and set it in ye
oven, then put halfe a pound of sugar to halfe a pint of verges & some
powder of cinnamon and ginger, boyle these together & when ye pie is
halfe baked put this Liquor in & set it in y= oven againe, till it be quite
bak'd.

TO JfAKE AN HU>fBLE PIE.

Take ye humbles of a deere, or a calves heart or pluck or a sheei)9
heart, perboyle it, and when it is colde shread it small with beefe suet
& season it with cloves, mace, nutmegg & ginger beaten small, i<L- mingle
with it currans verges & salt, put all into y^ pie & set it in the oven an
houre, then take it out cut it up & put in some clarret wine melted
butter & sugar beat together then cover it a little & serve it up.

TO MAKE GINGER BREAD.

Take a gallon of ye purest honey & sot it on ye fire till it boyle, then
take it of & put into it allmoste halfe a pinte of good white wine vinegar,
& it will make the scum rise y' you may take it of very clean, & when
it is scumed put into it a quart of strong ale and set it on the fire again,
then put in halfe a pound of ginger, half a pound or more of good
licorish halfe a pound of anny seed, 6 ounces of red sanders, let all these
be finely beat and soarced and mingle them well together ; and let the



440 3Irs. Wasl.in^ton^s ^'■Booh of Cookery.'''

spices boil ic it, then put in a peck of grated bread by little and little
and wcrke it well in, & then roll it in searced cinnamon of which you
mu>t allow halfe a pound to this proportion, when you have workd it
well together then print it in moulds or make it into what fashion you
plea.se.

TO MAKE PR. SMITHS CORDIALL P0"\7DJ:R.

Take crabbs claws soe far as they are black in fine powder 3 ounces
seed pearle one ounce red corral in fine powder crabbs eyes white
amber, hart'^horue calcin'd of each an ounce, gallingall angollico roots
ye Ecull of a dead man calcin'd of each halfe an ounce, cocheneale 2
drams, powder all these finely, & make a Jelly of 3 ounces of hartshorne
& 2 cast fnakes skines, in which msuke yr powder into balls, & put in,
in y* makeing up, of muske 3 grayns ambergreece 6 grayns & saffron
halfe a dram, of this powder give 10 or 12 grayns to a man or woman,
& 5 to a child.

TO FORCX A LEGO OF LAMBE OR MUTOX.

Take one of y*" bigest Leggs of Lamb you can get & fatest stuff it all
in y but end with sweet hearbs shread small & some of ye best of y^ kell
shread amongst it with an anchovis & a few capers allsoe shread, & a
little LeamoQ pill & a little peper & salt mixed all together. When you
have stufd it, crush y^ top of y^ shank end upward, & lay it in a pudding
pie pot, y° put to it a little white wine, a little salt & a little nutmegg
mixed together, with which wash y' Legg all over with a feather, y" set
it in y* oven with other meat, an hour will serve it, you must have in
a readyness some sweet breads of veal or lamb, sheeps kidneys and
lambs stones against y'' legg of Lamb is baked fry them in sweet butter
with saussages & lay about y'' Legg when it is dished up, for y* sauce
take some strong broth & gravie of roste meat, an anchovie or 2 & a
little pickle of oysters, give them all a boyle together, y° beat an egg
youlk or two together, & when y^ sauce is boyled put in y^ eggs, & stir
them but let it not boyle after, least it curdle, y° poure y* sauce on y*
meat being layd in a large dish stick in sippits & garnish y' dish with
hearbs & hard eggs, shread small together.

TO MAKE A COLD POSSIT OR 6ULLIBUB.

Take a quart of sweete cream & boyle it with a nutmegg cut in 4
quarters y'' take it of & stir it till it be quite cold, y" powre it into a
bottle glass over night y'you would have a sullibub, then you must take
halfe a pinte of water & as m.uch white wine & 2 spooufulls of rose water,
& lay in it half in it halfe a leamon pill green or dry, & some rosemary,
& eweeten it, then stand high on a table & poure y* boyled cream into
y* white wine, let it stand 4 or 5 hours & it will come.



JSxtrads from the Journal of Bev. James Sproat, 1778. 441



EXTRACTS FKOM THE JOUEXAL OF EEV. JAMES
SPEOAT, HOSPITAL CHAPLAIN OF THE MIDDLE
DEPAETMEXT, 177S.

BY JOHN ^V. JORDAN.

[The Eev. James Sproat, D.D. (Princeton), -was born April 11, 1722,
at Scituate, Massachusetts ; graduated at Yale, 1741; died October 18,
1793, at Philadelphia, of yellow fever. He entered the ministry of the
Presbyterian Church, in Connecticut, in 1743, and in 17GS succeeded
the Eev. Gilbert Tennent as pastor of the Second Presbyterian Church,
Philadelphia. Dr. Sproat wa.s elected by Congress, February 10, 1778,
a Chaplain for the Hospitals in the Middle Department, located in Phila-
delphia, Northampton, Berks, Lancaster, and Chester Counties, and
served until 1781. Alter the evacuation of Philadelphia by the British
forces, with his family, he returned and resumed the pastorate of his con-
gregation until 1787. He also continued his weekly visitations to the
eick and wounded in the Bettering House, and statedly to the hospitals
in the country until they were abandoned, — the hospital at the Yellow
Springs being the last. His journal covering the period between 1779
and 1781, although noting his visits to the hospitals, lacks the interesting
details recorded in the year 1778, and is mainly devoted to his labors
in his congregation. For additional details relating to the hospitals at
Bethlehem and Lititz, see Pennsylvania Magazine, Vol. XX. page
137.]

1778, April 1. — Rode to Euston and lodged at my good
friends the Barnhills.

Ajrnt 2. — To Bethlehem, traveling very bad; dined \vith
Doctors Finley and Hall. Li the afternoon discoursed and
prayed with ihe sick in their different wards, that were un-



Online LibraryJohn Collins WarrenGenealogy of Warren, with some historical sketches → online text (page 32 of 39)