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Manual: College Feast

Includes: instructions for how to issue invitations, create seating plans, printing/production of menus, invitations and responses. In some cases there are specific instructions for certain meals/feasts. The manual also known as the Feast Bible contains information on food and drink as well as graces and the general layout of the Hall. It also contain a list of all feasts held thoroughout the year and when they are held.

Weekly Menus: Junior & Senior

Includes: copies of weekly Hall menus, Fellows' lunch and dinner menus, some menus list wines served at meals. Also included are some copies of Fellows' dinner menus and wine circle menus.

Reports to Council: Steward

Includes: a report circulated to Fellows by William F Smith SJC Steward regarding management of the kitchen since 1878 and a report submitted to the Audit Committee on the state of the kitchen department in 1894 by William Bateson (College Steward).

Crockery of James Prior

Modern photos of crockery once owned by James Prior, Fellows' Cook from 1825-1845. Also includes a letter to the College Archivist from Dr Jim Charles outlining the history of the crockery.

"A survey of British scientists"

Offprint of an article by Professor Mansel Davies, published in Science Progress (Oxford: 1982) 68, 1-18. With an MS list, compiled by Davies, of notable scientists with a St John's connection.

Davies, Mansel

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