Sir Theodore Mayerne may be considered one of the earliest reformers of the practice of physic. He left some papers written in elegant Latin, in the Ashmolean Collection, which contain many curious particulars relative to the first invention of several medicines, and the state of physic at that period. Petitot, the celebrated enameller, owed his success in colouring to some chemical secrets communicated to him by Sir Theodore.
He was a voluminous writer, and, among others, wrote a book of receipts in cookery. Many were the good and savoury things invented by Sir Theodore; his maxims, and those of Sir John Hill, under the cloak of Mrs. Glasse, might have directed our stew-pans to this hour, but for the more scientific instructions of the renowned Mrs. Rundall, or of the still more scientific Dr. Kitchiner, who has verified the old adage, that the “Kitchen is the handmaid to Physic;” and if it be true that we are to regard a “good cook as in the nature of a good physician,” then is Dr. Kitchiner the best physician that ever condescended to treat “de re culinaria.”
Sir Theodore may, in a degree, be said to have fallen a victim to bad cookery; for he is reported to have died of the effects of bad wine, which he drank at a tavern in the Strand. He foretold it would be fatal, and died, as it were, out of compliment to his own prediction.—Ibid.
THE SELECTOR, AND LITERARY NOTICES OF NEW WORKS.
THE COFFEE-DRINKER’S MANUAL.
We would say of coffee-making in England, as Hamlet did of acting, “Oh, reform it altogether.” Accordingly, the publication of a pleasant trifle, under the above name, is not ill-timed. Like all our modern farces, it is from the French, and as the translator informs us, the editor of the original is “of the Café de Foi, at Paris.”
It opens with the History of Coffee, from its discovery by a monk in the 17th century, to the establishment of cafés in Paris, of which we have a brief notice, with additions by the translator.