“Besides these twenty-seven kinds of rum, here come twenty-three more articles, used to put the right color to it when it is made; by making a soup of one or another, and stirring it in at the right time. I alphabet these, too: alkanet-root, annatto, barwood, blackberry, blue-vitriol, brazil-wood, burnt sugar, cochineal, elderberry, garancine (an extract of madder), indigo, Nicaragua-wood, orchil, pokeberry, potash, quercitron, red beet, red cabbage, red carrots, saffron, sanders-wood, turmeric, whortleberry.”
A cook of roughly the same moment, setting down the same dish.
118. INGREDIENTS.--1 large cabbage, 3 carrots, 2 onions, 4 or 5 slices of lean bacon, salt and pepper to taste, 2 quarts of medium stock No. 105. _Mode_.--Scald the cabbage, exit it up and drain it. Line the stewpan with the bacon, put in the cabbage, carrots, and onions; moisten with skimmings from the stock, and simmer very gently, till the cabbage is tender; add the stock, stew softly for half an hour, and carefully skim off every particle of fat. Season and serve. _Time_.--1-1/2 hour. _Average cost_, 1s. per quart. _Seasonable_ in winter. _Sufficient_ for 8 persons. [Illustration: CABBAGE SEEDING.] THE CABBAGE.--It is remarkable, that although there is no country in the world now more plentifully supplied with fruits and vegetables than Great Britain, yet the greater number of these had no existence in it before the time of Henry VIII.
Sources: The passage is from P. T. (Phineas Taylor) Barnum, The Humbugs of the World: An Account of Humbugs, Delusions, Imposition, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, lamp stamp.