Marconi had a brother, Alfonsoand a stepbrother, Luigi.
I determined to go into it. My brother, being yet unmarried, did not keep house, but boarded himself and his apprentices in another family. My refusing to eat flesh occasioned an inconveniency, and I was frequently chid for my singularity.
I made myself acquainted with Tryon's manner of preparing some of his dishes, such as boiling potatoes or rice, making hasty pudding, and a few others, and then proposed to my brother, that if he would give me, weekly, half the money he paid for my board, I would board myself.
He instantly agreed to it, and I presently found that I could save half what he paid me. This was an additional fund for buying books.
But I had another advantage in it. My brother and the rest going from the printing-house to their meals, I remained there alone, and, despatching presently my light repast, which often was no more than a bisket or a slice of bread, a handful of raisins or a tart from the pastry-cook's, and a glass of water, had the rest of the time till their return for study, in which I made the greater progress, from that greater clearness of head and quicker apprehension which usually attend temperance in eating and drinking.
Franklin quit the vegetarian lifestyle but he retained his interest in the relationship between food and health throughout his life. Many of Franklin's food observations printed in Poor Richard's Almanck.
Two sections that might be of particular interest are: Rules to find out a fit Measure of Meat and Drink. What foods did Dr. Franklin eat when he was an adult?
He was a middle-class man who lived a fairly simple lifestyle. He frequented taverns, inns and was sometimes invited to dine with the most influential people of his day. In any time and place, people with money usually enjoy the finest foods.
Franklin enjoyed the simplest bread to the finest fare Paris and Philadelphia had to offer. He abstained from alcohol in his mature years. One leaf bears the inscription "rects. Translated into French" although the pages following it are in English.
The tests are written in different hands by person whos French was fairly good but spelling uncertain.
One recipe exists in two versions, the first one a draft much written over, the second one a fair copy. An attempt has been made to translate back into English the recipes given in French and as far as could be ascertained to reconsistute the style of the original. From the beginning it appeared that Franklin had not invented all the recipes however extended may have been his proficiency in the culinary art.
At this point arose difficulties to be expected in work of that kind. Makers of cookbooks from the most ancient times have always borrowed freely from their predecessors.
English cookbooks of the eighteenth century are no exception to that rule; to make it more puzzling their authors also made a free use of the French books on the subject Circawith engravings by Paul Revere A more extensive study led to believe that the book probably used was The English Housewifery.
Our search came to an end with the finding of Mrs.
By a Lady, of which a new and more complete edition was published anonymously in London, around Obviously it was Franklin's vade mecum when he was in France and the main source of his gastronomic inspiration.
Princeton NJ] p. Franklin's recipes are reprinted in this book. My mother had often told me of the trappers searching the distant mountains for fur-bearing animals and living a life of fascinating adventure.
Here they were in reality. While some of the men prepared the skins, others built a fire and began to get a meal. I watched them cook the dried venison, and was filled with wonder at their method of making bread, which was to wrap the dough about a stick and hold it over the coals till it was ready to eat.
Boys are always hungry, but I was especially hungry for such a meal as that. Our only food was what rabbits and birds I could trap and catch with the help of our faithful old dog Turk, and the sod corn which we grated into flour. We could only have these once every two or three days, and their presence in the mess was always a glad occasion.
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