LL-L "Review" 2007.04.17 (04) [E/S]

[Lowlands-L List]

"Rabbit"?!  Wake up, Hahn!

L O W L A N D S - L  -  17 April 2007 - Volume 04

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From: "heatherrendall at tiscali.co.uk " <heatherrendall at tiscali.co.uk>
Subject: LL-L "Review" 2007.04.16 (06) [E/S]

Re Reinhard's /Ron's review of Scots Kitchen

You'll be glad to know that it looks as though it has just had a paperback
reprint! I looked on www.abebooks.co.uk and there are 30 copies listed for
sail incl the one below.I am not surprised; it sounds like a little gem.

bw

Heather

" Scots Kitchen, The (ISBN: 1841830704)

McNeill, F. Marian

Bookseller: TheBookCom

(Horsham, WSx, United Kingdom)  Price: £ 8.25

Quantity: 2  Shipping within United Kingdom: £ 3.95

Book Description: Mercat Press, 2004. Book Condition: New. BRAND NEW
PAPERBACK. 198 X 129mm. 272 pgs. Cookery foreignCookery foreign. Available
now. Bookseller Inventory # GSB1841830704"

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From: "Margaret Tarbet <oneko at att.net>" < oneko at att.net>
Subject: LL-L "Review"

It's yit in print, Ron, (frae Mercat, isbn 1841830704) so nae poachin!  :-)

Nae joakin, ye've a guid ee.  It's a braw buikie, and hauds pride o'place in
ma ain lot o'cookery buiks.  Gin ye like sweeties, hae a go at the Scots
taiblet receipt.  An, forbye it's nae cauld enou ony mair, ye wadnae gae
wrang tae mak a meal o'Scots rabbit (which is ony cabag, beer, and toastit
bread, ye ken--Aa widnae reecommend it else!)

Margaret

> I immediately realized that the book wanted to
> be taken home by me, and so I did. Please see my review below.
>
> The publishing house is now defunct (1890-1991). I wonder what this means
> regarding copyright, for this little beauty ought to be digitized and
> posted.

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From: Obiter Dictum <obiterdictum at mail.ru>
Subject: LL-L "Review" 2007.04.16 (06) [E/S]
Ron wrote:
> In the used books section of one of the older stores a book fell on my
head

The Lowlands are notorious for producing quick-on-the-uptake Sir Isaak
Newtons ;)
Groete
Vlad Lee

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From: Pat Reynolds <pat at caerlas.demon.co.uk>
Subject: LL-L "Review" 2007.04.16 (06) [E/S]
In message
< 57c981290704162157v1f39cdc6wc85b132de3605480 at mail.gmail.com>,
Lowlands-L List <lowlands.list at gmail.com> ( i.e. Reinhard) writes
>The publishing house is now defunct (1890-1991). I wonder what this
>means regarding copyright, for this little beauty ought to be digitized
>and posted.

Copyright is enacted locally.  The intellectual property laws of the EU
have been harmonized, but different laws apply in the US (and anywhere
else you might want to publish ( i.e. digitise and put on a server).

If F. Marian McNeill retained ownership of her copryight, then it
belongs to them, or their heirs or assigns, for 70 years after their
death.   http://www.canongate.net/FlorenceMarianMcNeill gives her year of
death as 1973, so that would mean it is in copyright until 2043.

If the author did not retain copyright, but sold it to Blackies, then
Blackies owns the copyright until 2043.  At the point Blackies was wound
up, its properties included copyrights, and these would have been
disposed of just as the printing presses and buildings were.

There is a good summary of the company history here:
http://www.archiveshub.ac.uk/news/blackie.html which notes "Academic and
professional titles were acquired by Blackie Academic & Professional (an
imprint of Chapman & Hall). School titles were acquired by Nelson
(Thomas) & Sons Ltd. Children's Titles were acquired by Blackie's
Children's Books".

All that is a gross simplification (and therefore quite probably wrong
for this particular volume), plus, it's the EU case, and I'm not an
Intellectual Property Rights lawyer, so don't sue me if you get sued!

Cheers,

Pat
--
Pat Reynolds

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From: R. F. Hahn < sassisch at yahoo.com>
Subject: Review

Thanks, lasses an laddie!

"Nae poachin" is richt, A ween.

Margaret, the buikie had its ee on me first. So aiblins it has a guid ee an
aw.  ;-)

An, forbye it's nae cauld enou ony mair, ye wadnae gae wrang tae mak a meal
o'Scots rabbit (which is ony cabag, beer, and toastit bread, ye ken--Aa
widnae reecommend it else!)

Me naither.
 A SCOTS RABBIT
(Meg Dods's Recipe)

Cheese, Porter, mustard, pepper, buttered toast.

Pare the crust off a slice of bread cut smooth and of about a half-inch in
thickness. Toast it, but do not Iet it wither or harden in the toasting.
Butter it. Grate down mellow Stilton, Gouda, Cheshire, or good Dunlop
cheese; and, if not fat, put to it some bits of fresh butter. Put this into
a cheese-toaster which has a hot-water reservoir and add to it a glassful of
well-flavoured brown-stout porter, a large teaspoonful of made mustard, and
pepper (very finely ground) to taste. Stir the mixture till it is completely
dissolved, brown it, and then, filling the reservoir with boiling water,
serve the cheese with hot dry or buttered toasts on a separate dish.

"This is one of the best plain preparations of the kind that we are
acquainted with. Some gourmands use red wine instead of porter, but the
latter liquor is much better adapted to the flavour of cheese. Others use a
proportion of soft putrid cheese, or the whole of it in that state. This is
of course a matter of taste beyond the jurisdiction of any culinary
dictator. To dip the toast in hot porter makes another variety in thin
preparation."—M. D.


 Reinhard/Ron
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