William Marshall (1745–1818), from farming stock, became a farmer and then estate manager and land agent after several years conducting business in the West Indies. This 1779 book (one of his earliest) describes his observations and experiments on his farm in Surrey (which he later had to give up because of his partner's bankruptcy). A description of the size, soil type and aspect of his various fields is followed by a summary of the experiments he carried out - mostly simple ones, such as comparing results if seeded fields were rolled or not. Diary records over two years for each crop are given, with areas sown, soil conditions and weather data. A chapter is devoted to weather prognostications, and another to day-to-day farm management and accounts. Marshall hoped that the systematic reporting of his findings would be of use to others, and the work provides interesting insights into the beginnings of scientifically based agriculture.
In Britain, the name of Cadbury has been synonymous with chocolate ever since John Cadbury opened his factory in 1831. This book, written by Richard Cadbury (1835–99) under the pen name 'Historicus', was published in 1892. It describes the natural history of the tropical American cocoa plant, its spread in cultivation across the world, and the history of its use. He also deals with the manufacturing process, as exemplified by the Cadbury factory at Bournville, surrounded by the model housing and leisure facilities which the family built for its workers. The processing of cocoa beans into solid and drinking chocolate is described in detail, with emphasis on the developments in machinery which simplified production. A chapter deals with the importance of the vanilla plant for flavouring, and an appendix gives guidance on the cultivation of cocoa trees. This remains a fascinating account of one of the world's most popular indulgences.
