Preface To The Fifth Edition

The Jottings have again undergone very careful revision. By pruning unnecessary matter, and simplifying the recipes wherever possible, space has been found for considerable additions without adding materially to the bulk or cost of the book.

It is hoped that the endeavours thus made to effect improvement may prove successful, and that the public by whom the four earlier editions have been so kindly received will have reason to be satisfied with

Wyvern. Ootacamund, 1st July 1885.

Author's Preface To The First Edition

When I first began to write about Cookery 1 flattered myself that I had undertaken a very easy, and pleasant task. I thought that my jottings would be composed currente calamo, and that I should be able to carry out my project: with satisfaction and success. But at the hour of launching my frail shallop from the shore. I am compassed about with grave doubts concerning its seaworthiness. Alas! :-

" My conscience hath a thousand several tongues,

And every tongue brings in a several tale,

And every tale condemns me for" a very Icarus. Lo! the wings of my ambition have melted, and I have fallen into the sea of blighted hope. I am only conscious of failure. I undertook much, what have I performed ? Whilst, however, I frankly acknowledge my many shortcomings, I derive some consolation in trying to believe that, there may nevertheless be a few things recorded in the pages of my book which will be found useful. If this hope be realized, and if the Ladies of Madras - to whom, in all humility, I dedicate the first fruits of my labours - discover here and there a word of assistance when perplexed about their daily orders, I shall be bountifully rewarded, and the winter of my discontent will indeed be made glorious summer.

I have to tender my best acknowledgments to the Proprietors of the Madras Athenaeum and Daily News for the permission they have kindly given me to republish my culinary articles which appeared originally in that journal; I have to express my gratitude for the hints I have received from friendly savants in the science of cookery; and to own that I have obtained the most valuable aid from the writings of Jules Gouffe, and the"G. C. Wyvern.

Madras, 1st November 1878.