VOLUME VII SLICE III Convention to Copyright (continued 3)

Conway was personally one of the most popular men of his day. He was handsome, conciliatory and agreeable, and a man of refined taste and untarnished honour. As a soldier he was a dashing officer, but a poor general. He was weak, vacillating and ineffective as a politician, lacking in judgment and decision, and without any great parliamentary talent. In his later years he dabbled in literature and the drama, and interested himself in arboriculture in his retirement at Henley-on-Thames.

See Horace Walpole, Letters, edited by P. Cunningham (9 vols., London, 1857), many of the letters being addressed to Conway; Memoirs of the Last Ten years of the Reign of George II. (2 vols., London, 1822); Memoirs of the Reign of George III., edited by Sir D. le Marchant (4 vols., London, 1845); Journal of the Reign of George III., 1771-1783 (2 vols., London, 1859). See also the duke of Buckingham and Chandos, Memoirs of the Court and Cabinets of George III. (4 vols., London, 1853). Much information about Conway will also be found in the biographies of his leading contemporaries, Rockingham, Shelburne, Chatham, Pitt and Fox.

(R. J. M.)

CONWAY, HUGH, the nom-de-plume of Frederick John Fargus (1847-1885), English novelist, who was born at Bristol on the 26th of December 1847, the son of an auctioneer. He was intended for his father’s business, but at the age of thirteen joined the training-ship “Conway” in the Mersey. In deference to his father’s wishes, however, he gave up the idea of becoming a sailor, and returned to Bristol, where he was articled to a firm of accountants till on his father’s death in 1868 he took over the family business. While a clerk he had written the words for various songs, adopting the nom-de-plume Hugh Conway in memory of his days on the training-ship. Mr Arrowsmith, the Bristol printer and publisher, took an interest in his work, and Fargus’s first short story appeared in Arrowsmith’s Miscellany. In 1883 Fargus published through Arrowsmith his first long story, Called Back, of which over 350,000 copies were sold within four years. A dramatic version of this book was produced in London in 1884, and in this year Fargus published another story, Dark Days. Ordered to the Riviera for his health, he caught typhoid fever, and died at Monte Carlo on the 15th of May 1885. Several other books from his pen appeared posthumously, notably A Family Affair.

CONWAY, MONCURE DANIEL (1832-1907), American clergyman and author, was born of an old Virginia family in Stafford county, Virginia, on the 17th of March 1832. He graduated at Dickinson College in 1849, studied law for a year, and then became a Methodist minister in his native state. In 1852, owing largely to the influence of Ralph Waldo Emerson, his religious and political views underwent a radical change, and he entered the Harvard Divinity School, where he graduated in 1854. Here he fell under the influence of “transcendentalism,” and became an outspoken abolitionist. On his return to Virginia this fact and his rumoured connexion with the attempt to rescue the fugitive slave, Anthony Burns, in Boston aroused the bitter hostility of his old neighbours and friends, and in consequence he left the state. In 1854-1856 he was pastor of a Unitarian church at Washington, D.C., but his anti-slavery views brought about his dismissal. From 1856 to 1861 he was a Unitarian minister in Cincinnati, Ohio, where, also, he edited a short-lived liberal periodical called The Dial. Subsequently he was an editor of the Commonwealth in Boston, Mass., and wrote The Rejected Stone (1861) and The Golden Hour (1862), both powerful pleas for emancipation. In 1862-1863, during the Civil War, he lectured in England in behalf of the North. From 1863 to 1884 he was the minister of the South Place chapel, Finsbury, London; and during this time wrote frequently for the London press. In 1884 he returned to the United States to devote himself to literary work. In addition to those above mentioned, his publications include Tracts for To-day (1858), The Natural History of the Devil (1859), Testimonies Concerning Slavery (1864), The Earthward Pilgrimage (1870), Republican Superstitions (1872), Idols and Ideals (1871), Demonology and Devil Lore (2 vols., 1878), A Necklace of Stories (1879), Thomas Carlyle (1881), The Wandering Jew (1881), Emerson at Home and Abroad (1882), Pine and Palm (2 vols., 1887), Life and Papers of Edmund Randolph (1888), The Life of Thomas Paine with an unpublished sketch of Paine by William Cobbett (2 vols., 1892), Solomon and Solomonic Literature (1899), his Autobiography (2 vols., 1900), and My Pilgrimage to the Wise Men of the East (1906). Conway died on the 15th of November 1907.

CONWAY, SIR WILLIAM MARTIN (1856- ), English art critic and mountaineer, son of the Rev. William Conway, afterwards canon of Westminster, was born at Rochester, and was educated at Repton and at Trinity College, Cambridge. He became interested in early printing and engraving, and in 1880 made a tour of the principal libraries of Europe in pursuit of his studies, the result appearing in 1884 as a History of the Woodcutters of the Netherlands in the Fifteenth Century. His later works on art included Early Flemish Artists (1887); The Literary Remains of Albrecht Dürer (1889); The Dawn of Art in the Ancient World (1891), dealing with Chaldaean, Assyrian and Egyptian art; Early Tuscan Artists (1902). From 1884 to 1887 he was professor of art at University College, Liverpool; and in 1901-1904 he was Slade professor of the fine arts at Cambridge. He was knighted in 1895. Sir Martin Conway early became a member of the Alpine Club, of which he was president from 1902 to 1904. In 1892 he beat the climbing record by ascending to a height of 23,000 ft. in the Himalayas in the course of an exploring and mountaineering expedition undertaken under the auspices of the Royal Society, the Royal Geographical Society and the British Association. In 1896-1897 he explored the interior of Spitsbergen, and in the next year he explored and surveyed the Bolivian Andes, climbing Sorata (21,500 ft.) and Illimani (21,200 ft.). He also ascended Aconcagua (23,080 ft.) and explored Tierra del Fuego. At the Paris exhibition of 1900 he received the gold medal for mountain surveys, and the founder’s medal of the Royal Geographical Society in 1905. His expeditions are described in his Climbing and Exploration in the Kara-Koram Himalayas (1894), The Alps from End to End (1895), The First Crossing of Spitsbergen (1897), The Bolivian Andes (1901), &c.; No Man’s Land, a History of Spitsbergen from ... 1596 ... was published in 1906.

CONWAY (Conwy, or Aberconwy), a municipal borough in the Arfon parliamentary division of Carnarvonshire, N. Wales, 14 m. by the London & North-Western railway from Bangor, and 225 m. N.W. from London. Pop. (1901) 4681. The town is enclosed by a high wall, roughly triangular, about 1 m. round, with twenty-one dilapidated round towers, pierced by three principal gateways with two strong towers. The castle in the south-east angle, built in 1284 by Edward I., was inhabited, in 1389, by Richard II., who here agreed to abdicate. Held for Charles I. by Archbishop Williams, it was taken by General Mytton in 1646. Dismantled by the new proprietor, Earl Conway, it remains a ruin. It is oblong, with eight massive towers, and has, within, a hall 130 ft. in length, known as Llewelyn’s. The parliamentary borough of Conway, returning, with five other towns, one member, extends over to the right bank of the stream Conwy (Conway). In 1885 the mayor of Conway was made a constable. Llandudno with Great and Little Orme’s Heads are at some 4 m. distance. Two bridges, a tubular for the railway (40 ft. shorter than that of the Menai) and a suspension, designed by Stephenson (1846-1848) and Telford (1822-1826) respectively, cross the stream. St Mary’s church is Gothic; the Elizabethan Plâs Mawr is the locale of the Royal Cambrian Academy of Art. There are still some fragments of the 1185 Cistercian Abbey. There are golf links here and at Llandudno. The Conwy stream, on which a steamboat runs from Deganwy (2 m. below Conway town) to Trefriw, opposite Llanrwst, in summer, has some coasting trade in sulphur and slates. It is about 30 m. long, its valley (a haunt of artists) containing the towns last mentioned and Bettws y coed. Its pearls are mentioned in Drayton’s Polyolbion and Spenser’s Faerie Queene. Pearl fisheries existed at Conway for many centuries, dating back to the Roman occupation. Tacitus, Agricola, 12, says of Britain “gignit et Oceanus margarita, sed subfusca ac liventia,” as are those found to-day. Diganhwy (Dyganwy, Deganwy) is mentioned in the Mabinogion (Geraint and Enid), if the reading is sound; it is certainly mentioned in the Annales Cambriae (years 812-822) and in the Black Book of Caerfyrddin (Carmarthen), xxiii. 1. Caer-hyn, 4½ m. from Conway, is on the highroad from London to Holyhead, and is the Conovium of the Romans. The site of the camp can still be traced, consisting of a square, strengthened by four parallel walls, extending to a distance from the main work. The camp is on a height, with the Conwy in front and a wood on each flank. At the foot of the hill, near the stream, was a Roman bath, with walls, pavement and pillars. Camden’s Britannia mentions tiles, with marks of the 10th or Antoninus’s legion, as being found here, perhaps mistakenly. Gleini nadroedd (possibly amulets) and vitrum have been found here. In Bwlch y ddwy faen (“two rock ravine”), on the way to Aber, are the remains of a Roman road and antiquities.

CONYBEARE, WILLIAM DANIEL (1787-1857), dean of Llandaff, one of the most distinguished of English geologists, who was born in London on the 7th of June 1787, was a grandson of John Conybeare, bishop of Bristol (1692-1755), a notable preacher and divine, and son of Dr William Conybeare, rector of Bishopsgate. Educated first at Westminster school, he went in 1805 to Christ Church, Oxford, where in 1808 he took his degree of B.A., with a first in classics and second in mathematics, and proceeded to M.A. three years later. Having entered holy orders he became in 1814 curate of Wardington, near Banbury, and he accepted also a lectureship at Brislington near Bristol. During this period he was one of the founders of the Bristol Philosophical Institution (1822). He was rector of Sully in Glamorganshire from 1823 to 1836, and vicar of Axminster from 1836 to 1844. He was appointed Bampton lecturer in 1839, and was instituted to the deanery of Llandaff in 1845. Attracted to the study of geology by the lectures of Dr John Kidd (q.v.) he pursued the subject with ardour. As soon as he had left college he made extended journeys in Britain and on the continent, and he became one of the early members of the Geological Society. Both Buckland and Sedgwick acknowledged their indebtedness to him for instruction received when they first began to devote attention to geology. To the Transactions of the Geological Society as well as to the Annals of Philosophy and Philosophical Magazine he contributed many geological memoirs. In 1821 he distinguished himself by the description of a skeleton of the Plesiosaurus, discovered by Mary Anning, and his account has been confirmed in all main points by subsequent researches. Among his most important memoirs is that on the south-western coal district of England, written in conjunction with Dr Buckland, and published in 1824. He wrote also on the valley of the Thames, on Elie de Beaumont’s theory of mountain-chains, and on the great landslip which occurred near Lyme Regis in 1839 when he was vicar of Axminster. His principal work, however, is the Outlines of the Geology of England and Wales (1822), being a second edition of the small work issued by William Phillips (q.v.) and written in co-operation with that author. The original contributions of Conybeare formed the principal portion of this edition, of which only Part I., dealing with the Carboniferous and newer strata, was published. It affords evidence throughout of the extensive and accurate knowledge possessed by Conybeare; and it exercised a marked influence on the progress of geology in this country. He was a fellow of the Royal Society and a corresponding member of the Institute of France. In 1844 he was awarded the Wollaston medal by the Geological Society of London. The loss of his eldest son, W. J. Conybeare, preyed on his mind and hastened his end. He died at Itchenstoke, near Portsmouth, a few months after his son, on the 12th of August 1857. (Obituary in Gent. Mag. Sept. 1857, p. 335.)

His elder brother John Josias Conybeare (1779-1824), also educated at Christ Church, Oxford, and an accomplished scholar, became vicar of Batheaston, and was professor of Anglo-Saxon and afterwards of poetry at Oxford. He likewise was an ardent student of geology and communicated several important papers to the Annals of Philosophy and the Transactions of the Geological Society of London. (Obituary in Ann. Phil. vol. viii., Sept. 1824, p. 162.)

CONYBEARE, WILLIAM JOHN (1815-1857), English divine, son of Dean W. D. Conybeare, was born on the 1st of August 1815, and was educated at Westminster and at Trinity College, Cambridge, where he was elected fellow in 1837. From 1842 to 1848 he was principal of the Liverpool Collegiate Institution, which he left for the vicarage of Axminster. He published Essays, Ecclesiastical and Social, in 1856, and a novel, Perversion, or the Causes and Consequences of Infidelity, but is best known as the joint author (with J. S. Howson) of The Life and Epistles of St Paul (1851). He died at Weybridge in 1857.

COODE, SIR JOHN (1816-1892), English engineer, was born at Bodmin, Cornwall, on the 11th of November 1816, the son of a solicitor. After considerable experience as an engineer in the west of England he came to London, and from 1844-1847 had a consulting practice in Westminster. In the latter year he was appointed resident engineer in charge of the extensive national harbour works at Portland then in progress. In 1856 he was appointed engineer-in-chief of this undertaking, and this post he retained till the completion of the works in 1872. His services at Portland were rewarded with a knighthood. He was now recognized as the leading authority on harbour construction, and his advice was sought by many of the colonial governments, especially by those of South Africa and Australia, and by the Indian government. After the Portland harbour his best-known work is the harbour of Colombo, Ceylon. He was made a K.C.M.G. in 1886. From 1884 till his death he was a member of the Suez Canal Commission, and from 1889-1891 president of the Institution of Civil Engineers. He died at Brighton on the 2nd of March 1892.

COOK, ALBERT STANBURROUGH (1853- ), American scholar, was born on the 6th of March 1853 in Montville, Morris county, New Jersey. He graduated at Rutgers College in 1872, and also studied at Göttingen and Leipzig (1877-1878), and, after spending the years 1879-1881 as associate in English at Johns Hopkins University, in London, and under Sievers at Jena, he became in 1882 professor of English in the University of California, and in 1889 professor of English language and literature in Yale University. He re-organized the teaching of English in the state of California, and edited many texts for reading in secondary schools; but he is best known for his work in Old English and in poetics. He translated, edited, and revised Sievers’ Old English Grammar (1885), edited Judith (1888), The Christ of Cynewulf (1900), Asser’s Life of King Alfred (1905), and The Dream of the Rood (1905), and prepared A First Book in Old English Grammar (1894). He also edited, with annotations, Sidney’s Defense of Poesie (1890); Shelley’s Defense of Poetry (1891); Newman’s Poetry (1891); Addison’s Criticisms on Paradise Lost (1892); The Art of Poetry (1892), being the essays of Horace, Vida and Boileau; and Leigh Hunt’s What is Poetry (1893); and published Higher Study of English (1906).

COOK, EDWARD DUTTON (1829-1883), English dramatic critic and author, was born in London on the 30th of January 1829, the son of a solicitor. He was educated at King’s College school, London, and, after four years in his father’s office, obtained a situation in the London office of a railway company, at first utilizing only his spare time in literary work, but eventually devoting himself entirely to literature. He was dramatic critic of the Pall Mall Gazette from 1867 to 1875, and of the World from 1875 till his death. He also wrote freely on art topics, and was the author of several novels. He died in London on the 11th of September 1883.

COOK, ELIZA (1818-1889), English author, was born on the 24th of December 1818, in Southwark, being the daughter of a local tradesman. She was self-taught, and began when a girl to write poetry for the Weekly Dispatch and New Monthly. In 1838 she published Melaia and other Poems, and from 1849 to 1854 conducted a paper for family reading called Eliza Cook’s Journal. She also published Jottings from my Journal (1860), and New Echoes (1864); and in 1863 she was given a civil list pension of £100 a year. As the author of a single poem, “The Old Armchair,” Eliza Cook’s name was for a generation after 1838 a household word both in England and in America, her kindly domestic sentiment making her a great favourite with the working-class and middle-class public. She died at Wimbledon on the 23rd of September 1889.

COOK, JAMES (1728-1779), English naval captain and explorer, was born on the 28th of October 1728, at Marton village, Cleveland, Yorkshire, where his father was first an agricultural labourer and then a farm bailiff. At twelve years of age he was apprenticed to a haberdasher at Staithes, near Whitby, and afterwards to Messrs Walker, shipowners, of Whitby, whom he served for years in the Norway, Baltic and Newcastle trades.

In 1755, having risen to be a mate, Cook joined the royal navy, and after four years’ service was, on the recommendation of Sir Hugh Palliser, his commander, appointed master successively of the sloop “Grampus,” of the “Garland” and of the “Solebay,” in the last of which he served in the St Lawrence. He was employed also in sounding and surveying the river, and he published a chart of the channel from Quebec to the sea. In 1762 he was present at the recapture of Newfoundland, and was employed in surveying portions of this coast (especially Placentia Harbour); in 1763, on Palliser becoming governor of Newfoundland, Cook was appointed “marine surveyor of the coast of Newfoundland and Labrador”; this office he held till 1767; and the volumes of sailing directions he now brought out (1766-1768) showed remarkable abilities. At the same time he began to make his reputation as a mathematician and astronomer by his observation of the solar eclipse of the 5th of August 1766, at one of the Burgeo Islands, near Cape Ray, and by his account of the same in the Philosophical Transactions (vol. lvii. pp. 215-216).

In 1768 Cook was appointed to conduct an expedition, suggested by the revival of geographical interest now noticeable, and resolved on by the English admiralty at the instance of the Royal Society, for observing the impending transit of Venus, and prosecuting geographical researches in the South Pacific Ocean. For these purposes he received a commission as lieutenant (May 25th), and set sail in the “Endeavour,” of 370 tons, accompanied by several men of science, including Sir Joseph Banks (August 25th). On the 13th of April 1769, he reached Tahiti, where he observed the transit on the 3rd of June. From Tahiti he sailed in quest of the great continent then supposed to exist in the South Pacific, explored the Society Islands, and thence struck to New Zealand, whose coasts he circumnavigated and examined with great care for six months, charting them for the first time with fair accuracy, and especially observing the channel (“Cook Strait”) which divided the North and South Islands. His attempts to penetrate to the interior, however, were thwarted by native hostility. From New Zealand he proceeded to “New Holland” or Australia, and surveyed with the same minuteness and accuracy the whole east coast. New South Wales he named after a supposed resemblance to Glamorganshire; Botany Bay, sighted on the 28th of April 1770, was so called by the naturalists of the expedition. On account of the hostility of the natives his discoveries here also were confined to the coast, of which he took possession for Great Britain. From Australia Cook sailed to Batavia, satisfying himself upon the way that (as Torres had first shown in 1607) New Guinea was in no way an outlying part of the greater land mass to the south.

Arriving in England, by way of the Cape of Good Hope, on the 12th of June, Cook was made a commander, and soon after was appointed to command another expedition for examining and determining once for all the question of the supposed great southern continent. With the “Resolution” of 462 tons, the “Adventure” (Captain Furneaux) of 330 tons, and 193 men, he sailed from Plymouth on the 13th of July 1772; he touched at the Cape of Good Hope, and striking thence south-east (November 22nd) passed the Antarctic Circle (January 16th, 1773), repassed the same, and made his way to New Zealand (March 26th) without discovering land. From New Zealand he resumed his “search for a continent,” working up and down across the South Pacific, and penetrating to 67° 31′ and again to 71° 10′ S., with imminent risk of destruction from floating ice, but with the satisfaction of disproving the possibility of the disputed continent in the seas south-eastward of New Zealand. He then made for Easter Island, whose exact position he determined, for the first time, with accuracy; noticing and describing the gigantic statues which Roggewein, the first discoverer of the island, had made known. In the same manner he accomplished a better determination and examination of the Marquesas, as well as of the Tonga or Friendly Islands, than had yet been made; and after a stay at Tahiti to rest and refit, crossed the central Pacific to the “New Hebrides,” as he renamed Quiros’s “Southern Land of the Holy Spirit” (a name preserved in the modern island of Espiritu Santo), called by Bougainville the “Great Cyclades” (Grandes Cyclades), whose position, extent, divisions and character were now verified as never before. Next followed the wholly new discoveries of New Caledonia, Norfolk Island, and the Isle of Pines. Another visit to New Zealand, and yet another examination of the far southern Pacific, which was crossed from west to east through the whole of its extent, from south Australia to Tierra del Fuego, were now undertaken by Cook before he finally closed his work in refutation of the Antarctic continent, as previously understood, on this side of the world. The voyage closed with a rapid survey of the “Land of Fire,” the rounding of Cape Horn, the rediscovery of the island now named Southern Georgia, the discovery of Sandwich Land, the crossing of the South Atlantic (here also exploding the great Terra Australis delusion), and visits to the Cape of Good Hope, St Helena, Ascension, Fernando Noronha and the Azores. The voyage (reckoning only from the Cape of Good Hope and back to the same) had covered considerably more than 20,000 leagues, nearly three times the equatorial circumference of the earth; it left the main outlines of the southern portions of the globe substantially as they are known to-day; and it showed a possibility of keeping a number of men for years at sea without a heavy toll of lives. Cook only lost one man out of 118 in more than 1000 days; he had conquered scurvy.

The discoverer reached Plymouth on the 25th of July 1775, and his achievements were promptly, if meanly, rewarded. He was immediately raised to the rank of post-captain, appointed a captain in Greenwich hospital, and soon afterwards unanimously elected a member of the Royal Society, from which he received the Copley gold medal for the best experimental paper which had appeared during the year.

Cook’s third and last voyage was primarily to settle the question of the north-west passage, practically abandoned since before the middle of the 17th century, but now taken up again, as a matter of scientific interest, by the British government. The explorer, who had volunteered for this service, was instructed to sail first into the Pacific through the chain of the newly discovered islands which he had recently visited, and on reaching New Albion to proceed northward as far as latitude 65° and endeavour to find a passage to the Atlantic. Several ships were at the same time fitted out to attempt a passage on the other side from the Atlantic to the Pacific. Sailing from the Nore on the 25th of June 1776 (Plymouth, July 12), with the “Resolution” and “Discovery,” and touching at the Cape of Good Hope, which he left on the 30th of November, Cook next made Tasmania and thence passed on to New Zealand and the Tonga and Society Islands, discovering on his way several of the larger members of the Hervey or Cook Archipelago, especially Mangaia and Aitutaki (March 30th-April 4th, 1777); some smaller isles of this group he had already sighted on his second voyage, September 23rd, 1773. From Tahiti, as he moved north towards the main object of his expedition, he made a far more important discovery, or rather rediscovery, that of the Hawaiian or Sandwich Islands, the greatest and most remarkable of the Polynesian archipelagos (early February 1778). These had perhaps first been seen by the Spanish navigator Gaetano in 1555; but their existence had been kept a close secret by Spain at the time, and had long been forgotten. Striking the west American coast in 44° 55′ N. on the 7th of March following, he made an almost continuous survey of the same up to Bering Straits and beyond, as far as 70° 41′, where he found the passage barred by a wall, or rather continent, of ice, rising 12 ft. above water, and stretching as far as the eye could reach. The farthest point visible on the American shore (in the extreme north-west of Alaska) he called Icy Cape. On his way towards Bering Straits he discovered and named King George’s (“Nootka”) and Prince William’s Sound, as well as Cape Prince of Wales, the westernmost extremity of North America, never yet seen by English navigators, but well known to Russian explorers, who probably first sighted it in 1648; he also penetrated into the bay afterwards known as Cook’s Inlet or River, which at first seemed to promise a passage to the Arctic Seas, to the south-east of the Alaska peninsula. Cook next visited the Asiatic shores of Bering Straits (the extreme north-east of Siberia); returning to America, he explored Norton Sound, north of the Yukon; touched at (Aleutian) Unalaska, where he met with some Russian-American settlers; and thence made his way back to the Hawaiian group, which he had christened after his friend and patron Lord Sandwich, then head of the British admiralty (January 17th, 1779). Here he visited Maui and Hawaii itself, whose size and importance he now first realized, and in one of whose bays (Kealakekua) he met his death early in the morning of the 14th of February 1779. During the night of the 13th, one of the “Discovery’s” boats was stolen by the natives; and Cook, in order to recover it, made trial of his favourite expedient of seizing the king’s person until reparation should be made. Having landed on the following day with some marines, a scuffle ensued which compelled the party to retreat to their boats. Cook was the last to retire; and as he was nearing the shore he received a blow from behind which felled him to the ground. He rose immediately, and vigorously resisted the crowds that pressed upon him, but was soon overpowered.

Had Cook returned from his third voyage, there is ground for believing King George would have made him a baronet. Distinguished honours were paid to his memory, both at home and by foreign courts, and a pension was settled upon his widow. But in his life a very inadequate share of official reward was dealt out to the man who not only may be placed first among British maritime discoverers, but also gave his country her title, and so her colonies, in Australasia. As a commander, an observer and a practical physician, his merits were equally great. Reference has been made to his survey work and to his victory over scurvy; it must not be forgotten that along with a commanding personal presence, and with sagacity, decision and perseverance quite extraordinary, went other qualities not less useful to his work. He won the affection of those who served under him by sympathy, kindness and unselfish care of others as noteworthy as his gifts of intellect.

See the Account of a Voyage round the World in 1769-1771, by Lieut. James Cook, in vols. ii. and iii. of Hawkesworth’s Voyages (1773); the Voyage towards the South Pole and round the World ... in ... 1772-1775, written by James Cook ... (1777); a Voyage to the Pacific Ocean ... in 1776-1780, vols. i. and ii. written by Cook (1784); also the Narrative of the Voyages round the World performed by Captain James Cook, by A. Kippis, D.D., F.R.S. (1788), long the standard life of the navigator, but now superseded by Arthur Kitson’s Captain James Cook, the Circumnavigator (1907).

(C. R. B.)

COOK, THOMAS (1808-1892), English travelling agent, was born at Melbourne in Derbyshire on the 22nd of November 1808. Beginning work at the age of ten, he was successively a gardener’s help and a wood-turner at Melbourne, and a printer at Loughborough. At the age of twenty he became a Bible-reader and village missionary for the county of Rutland; but in 1832, on his marriage, combined his wood-turning business with that occupation. In 1836 he became a total abstainer, and subsequently became actively associated with the temperance movement, and printed at his own expense various publications in its interest, notably the Children’s Temperance Magazine (1840), the first of its kind to appear in England. In June 1841 a large meeting was to be held at Loughborough in connexion with this movement, and Cook was struck with the idea of getting the Midland Counties Railway Company to run a special train from Leicester to the meeting. The company consented, and on the 5th of July there were carried 570 passengers from Leicester to Loughborough and back at a shilling a head. This is believed to be the first publicly-advertised excursion train ever run in England—private “specials,” reserved for members of institutes and similar bodies, were already in use. The event caused great excitement, and Cook received so many applications to organize similar parties that he henceforward deserted wood-turning, while continuing his printing and publishing. The summers of the next three years were occupied with excursions like the first; but in 1845 Cook advertised a pleasure-trip on a more extensive scale, from Leicester to Liverpool and back, with opportunities for visiting the Isle of Man, Dublin and Welsh coast. A Handbook of the Trip to Liverpool was supplied for the use of travellers. In the previous year Cook had entered into a permanent arrangement with the Midland Railway Company to place trains at his disposal, for which he should provide the passengers. A trip to Scotland followed, and the excursionists were received in Glasgow with music and salute of guns.

The next great impetus to popular travel was given by the Great Exhibition of 1851, which Cook helped 165,000 visitors to attend. On the occasion of the Paris exhibition of 1855 there was a Cook’s excursion from Leicester to Calais and back for £1:10s. The following year saw the first grand circular tour in Europe. This part of Cook’s activity largely increased after 1863, when the Scottish railway managers broke off their engagements with him, and left him free for more distant enterprise. Switzerland was opened up in 1863, and Italy in 1864. Up to this time “Cook’s tourists” had been personally conducted, but now he began to be an agent for the sale of English and foreign tickets, the holders of which travelled independently. Switzerland was the first foreign country accessible under these conditions, and in 1865 nearly the whole of Europe was included in the scheme. Its extension to the United States followed in 1866. For the benefit of visitors to the Paris exhibition, Cook made a fresh departure and leased a hotel there. In the same year began his system of “hotel-coupons,” providing accommodation at a fixed charge. The year 1869 was marked by an extension of Cook’s tours to Palestine, followed by further developments of travel in the East, his son, John Mason Cook, (1834-1899), being appointed in 1870 agent of the khedivial government for passenger traffic on the Nile. The Franco-German War of 1870-1871 was expected to damage the tourist system, but, as a matter of fact, encouraged it, through the demand for combination, international tickets enabling travellers to reach the south of Europe without crossing the belligerent countries. At the termination of the war a party of American freemasons visited Paris under J. M. Cook’s guidance, and became the precursors of the present vast American tourist traffic. At the beginning of 1872 J. M. Cook entered into formal partnership with his father, and the firm first took the name of Thomas Cook & Son. In 1882, on the outbreak of Arabi Pasha’s rebellion, Thomas Cook & Son were commissioned to convey Sir Garnet Wolseley and his suite to Egypt, and to transport the wounded and sick up the Nile by water, for which they received the thanks of the war office. The firm was again employed in 1884 to convey General Gordon to the Sudan, and the whole of the men (18,000) and stores necessary for the expedition afterwards sent to relieve him. In 1889 Thomas Cook & Son acquired the exclusive right of carrying the mails, specie, soldiers and officials of the Egyptian government along the Nile. In 1891 the firm celebrated its jubilee, and on the 19th of July of the following year Thomas Cook died. He had been afflicted with blindness in his declining years. His son, J. M. Cook, died in 1899, leaving three sons, all actively engaged in the business.

COOK or Hervey ISLANDS, an archipelago in the Pacific Ocean, lying mainly between 155° and 160° E., and about 20° S.; a dependency of the British colony of New Zealand. It comprises nine partly volcanic, partly coralline, islands, the more important of which are Rarotonga, hilly, fertile and well watered, with several cones 300 to 400 ft. high, above which towers the majestic Rarotonga volcano (2920 ft.), the culminating point of the archipelago; Mangaia (Mangia); Aitutaki, with luxuriant cocoa-nut palm groves; Atui (Vatui); Mitiero; Mauki; Fenuaiti; and the two Hervey Islets, which give an alternative name to the group. The total land area is 111 sq. m. Owing to its healthy, equable climate, the archipelago is well suited for European settlement; but the dangerous fringing coral reefs render it difficult of access, and it suffers also from the absence of good harbours. The natives, who are of Polynesian stock and speech, have legends of their emigration from Samoa. They say their ancestors found black people on the islands, and the strongly Melanesian type which is found, especially on Mangaia, supports the statement. The Cook Islanders were formerly man-hunters and cannibals, but they now are nearly all Protestants, wear European dress and live in stone houses. The total population is about 6200. Since 1890 the islands have enjoyed a general legislature and an executive council of which the Arikis (“kings” and “queens”) are members. But all enactments are subject to the approval of the British resident at Rarotonga, and a British protectorate, proclaimed in 1888, was followed by the annexation of the whole archipelago by the governor of New Zealand, by proclamation of June 10th, 1901. The archipelago was discovered by Captain Cook in 1777, and in 1823 became the scene of the remarkable missionary labours of John Williams, of the London Missionary Society. The chief products of the group are cocoanuts, fruits, coffee and copra. Lime-juice and hats are made.

COOKE, GEORGE FREDERICK (1756-1811), English actor, was born in London, and made his first appearance on the stage in Brentford at the age of twenty as Dumont in Jane Shore. His first London appearance was at the Haymarket in 1778, but it was not until 1794 in Dublin, as Othello, that he attained high rank in his profession. In 1801 he appeared in London as Richard III., Iago, Shylock and Sir Giles Overreach, and became the rival of Kemble, with whom, however, and with Mrs Siddons, he acted from 1803. His intemperate habits unfortunately grew more and more notorious, and on at least one occasion the curtain had to be rung down owing to the audience hissing his drunken condition. He visited the United States in 1810, and died in New York on the 26th of September 1811. A monument to his memory was erected in St Paul’s churchyard there by Edmund Kean.

COOKE, JAY (1821-1905), American financier, was born at Sandusky, Ohio, on the 10th of August 1821, the son of Eleutheros Cooke (1787-1864), a pioneer Ohio lawyer, and Whig member of Congress from that state in 1831-1833. Being destined for a commercial career, Jay Cooke received a preliminary training in a trading house in St Louis, and in the booking office of a transportation company in Philadelphia, and at the age of eighteen entered the Philadelphia house of E.W. Clark & Company, one of the largest private banking firms in the country. He showed such aptitude for business that three years later he was admitted to membership in the firm, and before he was thirty he was also a partner in the New York and St Louis branches of the Clarks. In 1858 he retired from the firm, and for the next three years he devoted himself to reorganizing some of the abandoned Pennsylvania railways and canals and placing them again in operation. On the 1st of January 1861 he opened in Philadelphia the private banking house of Jay Cooke & Company, and soon achieved signal success in floating at par a war loan of $3,000,000 for the state of Pennsylvania, whose credit had become notoriously bad. In the early months of the Civil War Cooke co-operated with the secretary of the treasury, Salmon P. Chase, in securing loans from the leading bankers in the Northern cities, and his own firm was so successful in distributing treasury notes that Chase engaged him as special agent for the sale of the $500,000,000 of so-called “five-twenty” bonds authorized by the act of the 25th of February 1862. To dispose of these bonds the treasury department had already tried every regular means at its command and had failed. Cooke secured the influence of the American press, appointed 2500 sub-agents, and before the machinery he set in motion could be stopped he had sold $11,000,000 more of bonds than had been authorized, an excess which Congress immediately sanctioned. At the same time he used all his influence in favour of the establishment of national banks, and organized a national bank at Washington and another at Philadelphia almost as soon as such institutions were authorized by Congress. In the early months of 1865, when the needs of the government were pressing, and the sale of the new “seven-thirty” notes by the national banks had been very disappointing, Cooke’s services were again secured. He sent agents into the remotest villages and hamlets, and even into the isolated mining camps of the West, and caused the rural newspapers to praise the loan. As a result, between February and July 1865 he had disposed of three series of the notes, reaching a total of $830,000,000. Through these efforts the Union soldiers were well supplied and well paid while dealing the final blows of the war; and, later, with money in their pockets, they were disbanded without difficulty.

After the war Cooke became interested in the development of the North-west, and in 1870 his firm undertook to finance the construction of the Northern Pacific railway. In advancing the money for the work, the firm over-estimated the possibilities of its capital, and at the approach of the financial crisis of 1873 it was forced to suspend. By 1880 Cooke had discharged all his obligations, and through an investment in a silver mine in Utah had again become wealthy. He died at Ogontz, Pennsylvania, on the 18th of February 1905. Cooke was noted for his piety, and gave regularly a tenth of his income for religious and charitable purposes. His handsome estate at Ogontz, which he had been compelled to give up during his bankruptcy, he later repurchased and converted into a school for girls.

See E. P. Oberholtzer, Jay Cooke, Financier of the Civil War (Philadelphia, 1907).

COOKE, ROSE TERRY (1827-1892), American writer, née Terry, was born at West Hartford, Connecticut, on the 17th of February 1827. She published in 1860 a volume of Poems, but after her marriage in 1873 to Rollin H. Cooke she was best known for her fresh and humorous stories, though in 1888 she published more verse in her Complete Poems. The chief volumes of fiction dealing mainly with New England country life, produced by Rose Terry Cooke, were Happy Dodd (1878), Somebody’s Neighbors (1881), Root-bound (1885), The Sphinx’s Children (1886), Steadfast (1889) and Huckleberries (1891). She died at Pittsfield, Massachusetts, on the 18th of July 1892.

COOKERY (Lat. coquus, a cook), the art of preparing and dressing food of all sorts for human consumption, of converting the raw materials, by the application of heat or otherwise, into a digestible and pleasing condition, and generally ministering to the satisfaction of the appetite and the delight of the palate. We may take it that some form of cookery has existed from the earliest times, and its progress has been from the simple to the elaborate, dominated partly by the foods accessible to man, partly by the stage of civilization he has attained, and partly by the appliances at his command for the purpose either of treating the food, or of consuming it when served.

The developed art of cookery is necessarily a late addition—if it may be considered to be included at all—to the list of “fine arts.” Originally it is a purely industrial and useful art. Man, says a French writer, was born a roaster, and “pour être cuisinier, il a besoin de le devenir.” The ancients were great eaters, but strangers to the subtler refinements of the palate. The gods were supposed to love the smell of fried meat, while their nectar and ambrosia represented an ideal, which, though preserved as a phrase, would hardly satisfy a modern epicure. The ancients were poorly provided with pots and pans, except of a simple order, or with the appurtenances of a kitchen, and they were sadly to seek in the requisites of a modern table. So long as men ate with their hands no dainty confection was suitable; the viands were set forth in a straightforward style fit for their requirements. “Plain cooking,” which, after all, can never become obsolete, was the only sort. Oddities, no doubt, were the luxuries; and we can see to-day in the ethnological accounts of contemporary savages and backward civilizations, a fair representation of the cookeries of the ancients. The luxuries of the Chinese are, in their way, a survival of long ages of a cookery which to western civilization is grotesque. Even if it is an historic impertinence, it is impossible for the countries of western civilization to regard the fine flower of their own evolution as other than the highest pitch of progress. Autres temps, autres mœurs. To the Chinaman French cooking may possibly be as grotesque as to an Englishman the Chinaman’s hundred-year-old buried egg, black and tasteless. The history of comparative cookery is bound up with the physical possibilities of each country and its products; and if we attempt to mark out stages in the evolution of cookery as a fine art, it is necessarily as understood by the so-called civilized peoples of the West in their culmination at the present day.

It is obvious that opportunity has dominated its history, for the art of cookery is to some extent the product of an increased refinement of taste, consequent on culture and increase of wealth. To this extent it is a decadent art, ministering to the luxury of man, and to his progressive inclination to be pampered and have his appetite tickled. It is thus only remotely connected with the mere necessities of nutrition (q.v.), or the science of dietetics (q.v.). Mere hunger, though the best sauce, will not produce cookery, which is the art of sauces. For centuries its elaboration consisted mainly of a progressive variety of foods, the richest and rarest being sought out; and their nature depended on what was most difficult to obtain. The Greeks learnt by contact with Asia to increase the sumptuous character of their banquets, but we know little enough of their ideas of gastronomy. Athens was the centre of luxury. According to our chief authority Athenaeus, Archestratus of Gela, the friend of the son of Pericles, the guide of Epicurus, and author of the Heduphagetica, was a great traveller, and took pains to get information as to how the delicacies of the table were prepared in different parts. His lost work was versified by Ennius. Other connoisseurs seem to have been Numenius of Heraclea, Hegemon of Thasos, Philogenes of Leucas, Simonaclides of Chios, and Tyndarides of Sicyon. The Romans, emerging from their pristine simplicity, borrowed from the Greeks their achievements in gastronomic pleasure. We read of this or that Roman gourmet, such as Lucullus, his extravagances and his luxury. The name of the connoisseur Apicius, after whom a work of the time of Heliogabalus is called, comes down to us in association with a manual of cookery. And from Macrobius and Petronius we can gather very interesting glimpses of the Roman idea of a menu. In the later empire, tradition still centred round the Roman cookery favoured by the geographical position of Italy; while the customs and natural products of the remoter parts of Europe gradually begin to assert themselves as the middle ages progress.

It is, however, not till the Renaissance, and then too with Italy as the starting-point, that the history of modern cookery really begins. Meanwhile cookery may be studied rather in the architecture of kitchens, and the development of their appurtenances and personnel, than in any increase in the subtleties of the art; the ideal was inevitably gross; the end was feeding—inextricably associated in all ages with cooking, but as distinct from its fine fleur as gluttony from gastronomy.

Montaigne’s references to the revival of cookery in France by Catherine de’ Medici indicate that the new attention paid to the art was really novel. She brought Italian cooks to Paris and introduced there a cultured simplicity which was unknown in France before. It is to the Italians apparently that later developments are originally due. It is clearly established, for instance (says Abraham Hayward in his Art of Dining), that the Italians introduced ices into France. Fricandeaus were invented by the chef of Leo X. And Coryate in his Crudities, writing in the time of James I., says that he was called “furcifer” (evidently in contemptuous jest) by his friends, from his using those “Italian neatnesses called forks.” The use of the fork and spoon marked an epoch in the progress of dining, and consequently of cookery.

Under Louis XIV. further advances were made. His maître d’hôtel, Béchamel, is famous for his sauce; and Vatel, the great Condé’s cook, was a celebrated artist, of whose suicide in despair at the tardy arrival of the fish which he had ordered, Madame de Sévigné relates a moving story. The prince de Soubise, immortalized by his onion sauce, also had a famous chef.

In England the names of certain cookery-books may be noted, such as Sir J. Elliott’s (1539), Abraham Veale’s (1575), and the Widdowe’s Treasure (1625). The Accomplisht Cook, by Robert May, appeared in 1665, and from its preface we learn that the author (who speaks disparagingly of French cookery, but more gratefully of Italian and Spanish) was the son of a cook, and had studied abroad and under his father (c. 1610) at Lady Dormer’s, and he speaks of that time as “the days wherein were produced the triumphs and trophies of cookery.” From his description they consisted of most fantastic and elaborately built up dishes, intended to amuse and startle, no less than to satisfy the appetite and palate.

Louis XV. was a great gourmet; and his reign saw many developments in the culinary art. The mayonnaise (originally mahonnaise) is ascribed to the duc de Richelieu. Such dishes as “potage à la Xavier,” “cailles à la Mirepoix,” “chartreuses à la Mauconseil,” “poulets à la Villeroy,” “potage à la Condé,” “gigot à la Mailly,” owe their titles to celebrities of the day, and the Pompadour gave her name to various others. The Jesuits Brunoy and Bougeant, who wrote a preface to a contemporary treatise on cookery (1739), described the modern art as “more simple, more appropriate, and more cunning, than that of old days,” giving the ingredients the same union as painters give to colours, and harmonizing all the tastes. The very phrase “cordon bleu” (strictly applied only to a woman cook) arose from an enthusiastic recognition of female merit by the king himself. Madame du Barry, piqued at his opinion that only a man could cook to perfection, had a dinner prepared for him by a cuisinière with such success that the delighted monarch demanded that the artist should be named, in order that so precious a cuisinier might be engaged for the royal household. “Allons donc, la France!” retorted the ex-grisette, “have I caught you at last? It is no cuisinier at all, but a cuisinière, and I demand a recompense for her worthy both of her and of your majesty. Your royal bounty has made my negro, Zamore, governor of Luciennes, and I cannot accept less than a cordon bleu” (the Royal Order of the Saint Esprit) “for my cuisinière.”

The French Revolution was temporarily a blow to Parisian cookery, as to everything else of the ancien régime. “Not a single turbot in the market,” was the lament of Grimod de la Reynière, the great gourmet, and author of the Manuel des amphitryons (1808). But while it fell heavily on the class of noble amphitryons it had one remarkable effect on the art which was epoch-making. It is from that time that we notice the rise of the Parisian restaurants. To 1770 is ascribed the first of these, the Champ d’oiseau in the rue des Poulies. In 1789 there were a hundred. In 1804 (when the Almanach des gourmands, the first sustained effort at investing gastronomy with the dignity of an art, was started) there were between 500 and 600. And in 1814, to such an extent had the restaurants attracted the culinary talent of Paris, that the allied monarchs, on arriving there, had to contract with the two brothers Véry for the supply of their table. Among the great gastronomic names of Napoleon’s day was that of his chancellor Cambacérès, of whose dinners many stories are told. Robert (the eponym of the sauce Robert), Rechaud and Mérillion were at this period esteemed the Raphael, Michelangelo and Rubens of cookery; while A. Beauvilliers (author of Art des cuisines) and Carême (author of the Maître d’hôtel français, and chef at different times to the Tsar Alexander I., Talleyrand, George IV. and Baron Rothschild) were no less celebrated.1 Perhaps the greatest name of all in the history of the literature of cookery is that of Anthelme Brillat-Savarin (1755-1826), the French judge and author of the Physiologie du goût (1825), the classic of gastronomy.

In England Louis Eustache Ude, Charles Elmé Francatelli, and Alexis Soyer carried on the tradition, all being not only cooks but authors of treatises on the art. The Original (1835) of Thomas Walker, the Lambeth police magistrate, is another work which has inspired later pens. Like the Physiologie du goût, it is no mere cookery-book, but a compound of observation and philosophy. Among simple hand-books, Mrs Glasse’s, Dr Kitchener’s and Mrs Rundell’s were standard English works in the 18th and early 19th centuries; and in France the Cuisinière de la campagne (1818) went through edition after edition. An interesting old English work is Dr Pegge’s Forme of Cury (1780), which includes some historical reflections on the subject. “We have some good families in England,” he says, “of the name of Cook or Coke.... Depend upon it, they all originally sprang from real professional cooks, and they need not be ashamed of their extraction any more than Porters, Butlers, &c.” He points out that cooks in early days were of some importance; William the Conqueror bestowed land on his coquorum praepositus and coquus regius; and Domesday Book records the bestowal of a manor on Robert Argyllon, by the service of a dish called “de la Groute” on the king’s coronation day.

At the present time, whatever the local varieties of cooking, and the difference of national custom, French cooking is admittedly the ideal of the culinary art, directly we leave the plain roast and boiled. And the spread of cosmopolitan hotels and restaurants over England, America and the European continent, has largely accustomed the whole civilized world to the Parisian type. The improvements in the appliances and appurtenances of the kitchen have made the whole world kin in the arts of dining, but the French chef remains the typical master of his craft. Schools of cookery have been added to the educational machine. The literature of the subject has passed beyond enumeration.

It is unnecessary here to pursue so vast a practical subject into detail; but the following notes on broiling, roasting, baking, boiling, stewing and frying may be useful.

Broiling.—The earliest method of cooking was probably burying seeds and flesh in hot ashes, a kind of broiling on all the surfaces at the same time, which when properly done is the most delicate kind of cooking. Broiling is now done over a clear fire extending at least 2 in. beyond the edges of the gridiron, which should slightly incline towards the cook. It is usual to rub the bars with a piece of suet for meat, and chalk for fish, to prevent the thing broiled from being marked with the bars of the gridiron. In this kind of cookery the object is to coagulate as quickly as possible all the albumen on the surface, and seal up the pores of the meat so as to keep in all the juices and flavour. It is, therefore, necessary thoroughly to warm the gridiron before putting on the meat, or the heat of the fire is conducted away while the juices and flavour of the meat run into the fire. Broiling is a simple kind of cookery, and one well suited to invalids and persons of delicate appetites. There is no other way in which small quantities of meat can be so well and so quickly cooked. Broiling cannot be well done in front of an open fire, because one side of the meat is exposed to a current of cold air. A pair of tongs should be used instead of a fork for turning all broiled meat and fish.

Roasting.—Two conditions are necessary for good roasting—a clear bright fire and frequent basting. Next to boiling or stewing it is the most economical method of cooking. The meat at first should be placed close to a brisk fire for five minutes to coagulate the albumen. It should then be drawn back a short distance and roasted slowly. If a meat screen be used, it should be placed before the fire to be moderately heated before the meat is put to roast. The centre of gravity of the fire should be a little above the centre of gravity of the joint. No kitchen can be complete without an open range, for it is almost impossible to have a properly roasted joint in closed kitcheners. The heat radiated from a good open fire quickly coagulates the albumen on the surface, and thus to a large extent prevents that which is fluid in the interior from solidifying. The connective tissue which unites the fibres is gradually converted into gelatin, and rendered easily soluble. The fibrin and albumen appear to undergo a higher oxidation and are more readily dissolved. The fat cells are gradually broken, and the liquid fat unites to a small extent with the chloride of sodium and the tribasic phosphate of sodium contained in the serum of the blood. It is easily seen that roasting by coagulating the external albumen keeps together the most valuable parts of the meat, till they have gradually and slowly undergone the desired change. This surface coagulation is not sufficient to prevent the free access of the oxygen of the surrounding air. The empyreumatic oils generated on the surface are neither wholesome nor agreeable, and these are perhaps better removed by roasting than any other method except broiling. The chief object is to retain as much as possible all the sapid juicy properties of the meat, so that at the first cut the gravy flows out of a rich reddish colour, and this can only be accomplished by a quick coagulation of the surface albumen. The time for roasting varies slightly with the kind of meat and the size of the joint. As a rule beef and mutton require a quarter of an hour to the pound; veal and pork about 17 minutes to the pound. To tell whether the joint is done, press the fleshy part with a spoon; if the meat yield easily it is done.

Baking meat is in many respects objectionable, and should never be done if any other method is available. The gradual disuse of open grates for roasting has led to a practice of first baking and then browning before the fire. This method completely reverses the true order of cooking by beginning with the lowest temperature and finishing with the highest. Baked meat has never the delicate flavour of roast meat, nor is it so digestible. The vapours given off by the charring of the surface cannot freely escape, and the meat is cooked in an atmosphere charged with empyreumatic oil. A brick or earthenware oven is preferable to iron, because the porous nature of the bricks absorbs a good deal of the vapour. When potatoes are baked with meat, they should always be first parboiled, because they take a longer time to bake, and the moisture rising from the potatoes retards the process of baking, and makes the meat sodden. A baked meat pie, though not always very digestible, is far less objectionable than plain baked meat. In the case of a meat pie the surfaces of the meat are protected by a bad conductor of heat from that charring of the surface which generates empyreumatic vapours, and the fat and gravy, gradually rising in temperature, assist the cooking, and such cooking more nearly resembles stewing than baking. The process may go on for a long time after the removal of the meat from the oven, if surrounded with flannel, or some bad conductor of heat. The Cornish pasty is the best example of this kind of cooking. Meat, fish, game, parboiled vegetables, apples or anything that fancy suggests, are surrounded with a thick flour and water crust and slowly baked. When removed from the oven, and packed in layers of flannel, the pasty will keep hot for hours. When baked dishes contain eggs, it should be remembered that the albumen becomes harder and more insoluble, according to the time occupied in cooking. About the same time is required for baking as roasting.

Boiling is one of the easiest methods of cooking, but a successful result depends on a number of conditions which, though they appear trifling, are nevertheless necessary. The fire must be watched so as properly to regulate the heat. The saucepan should be scrupulously clean and have a closely-fitting lid, and be large enough to hold sufficient water to well cover and surround the meat, and all scum should be removed as it comes to the surface; the addition of small quantities of cold water will assist the rising of the scum. For all cooking purposes clean rain water is to be preferred. Among cooks a great difference of opinion exists as to whether meat should be put into cold water and gradually brought to the boiling point, or should be put into boiling water. This, like many other unsettled questions in cookery, is best decided by careful scientific experiment and observation. If a piece of meat be put into water at a temperature of 60°, and gradually raised to 212°, the meat is undergoing a gradual loss of its soluble and nutritious properties, which are dissolved in the water. From the surface to the interior the albumen is partially dissolved out of the meat, the fibres become hard and stringy, and the thinner the piece of meat the greater the loss of all those sapid constituents which make boiled meat savoury, juicy and palatable. To put meat into cold water is clearly the best method for making soups and broth; it is the French method of preparing the pot au feu; but the meat at the end of the operation has lost much of that juicy sapid property which makes boiled meat so acceptable. The practice of soaking fresh meat in cold water before cooking is for the same reasons highly objectionable; if necessary, wipe it with a clean cloth. But in the case of salted, smoked and dried meats soaking for several hours is indispensable, and the water should be occasionally changed. The other method of boiling meat has the authority of Baron Liebig, who recommends putting the meat into water when in a state of ebullition, and after five minutes the saucepan is to be drawn aside, and the contents kept at a temperature of 162° (50° below boiling). The effect of boiling water is to coagulate the albumen on the surface of the meat, which prevents, but not entirely, the juices from passing into the water, and meat thus boiled has more flavour and has lost much less in weight. To obtain well-flavoured boiled meat the idea of soups or broth must be a secondary consideration. It is, however, impossible to cook a piece of meat in water without extracting some of its juices and nutriment, and the liquor should in both cases be made into a soup.

Stewing.—When meat is slowly cooked in a close vessel it is said to be stewed; this method is generally adopted in the preparation of made dishes. Different kinds of meat may be used, or only one kind according to taste. The better the meat the better the stew; but by carefully stewing the coarsest and roughest parts will become soft, tender and digestible, which would not be possible by any other kind of cooking. Odd pieces of meat and trimmings and bones can often be purchased cheaply, and may be turned into good food by stewing. Bones, although containing little meat, contain from 39 to 49% of gelatin. The large bones should be broken into small pieces, and allowed to simmer till every piece is white and dry. Gelatin is largely used both in the form of jellies and soups. Lean meat, free from blood, is best for stewing, and, when cut into convenient pieces, it should be slightly browned in a little butter or dripping. Constant attention is necessary during this process, to prevent burning. The meat should be covered with soft water or, better, a little stock, and set aside to simmer for four or five hours, according to the nature of the material. When vegetables are used, these should also be slightly browned and added at intervals, so as not materially to lower the temperature. Stews may be thickened by the addition of pearl barley, sago, rice, potatoes, oatmeal, flour, &c., and flavoured with herbs and condiments according to taste. Although stewing is usually done in a stewpan or saucepan with a close-fitting cover, a good stone jar, with a well-fitting lid, is preferable in the homes of working people. This is better than a metal saucepan, and can be more easily kept clean; it retains the heat longer, and can be placed in the oven or covered with hot ashes. The common red jar is not suitable; it does not stand the heat so well as a grey jar; and the red glaze inside often gives way in the presence of salt. The lid of a vessel used for stewing should be removed as little as possible. An occasional shake will prevent the meat from sticking. At the end of the operation all the fat should be carefully removed.

Frying.—Lard, oil, butter, or dripping may be used for frying. There are two methods of frying—the dry method, as in frying a pancake, and the wet method, as when the thing fried is immersed in a bath of hot fat. In the former case a frying pan is used, in the other a frying kettle or stewpan. It is usual for most things to have a wire frying basket; the things to be fried are placed in the basket and immersed at the proper temperature in the hot fat. The fat should gradually rise in temperature over a slow fire till it attains nearly 400° Fahr. Great care is required to fry properly. If the temperature is too low the things immersed in the fat are not fried, but soddened; if, on the other hand, the temperature is too high, they are charred. The temperature of the fat varies slightly with the nature of things to be fried. Fish, cutlets, croquets, rissoles and fritters are well fried at a temperature of 380° Fahr. Potatoes, chops and white bait are better fried at a temperature of 400° Fahr. Care must be taken not to lower the temperature too much by introducing too many things. The most successful frying is when the fat rises two or three degrees during the frying. Fried things should be of a golden brown colour, crisp and free from fat. When fat or oil has been used for fish it must be kept for fish. It is customary first to use fat for croquets, rissoles, fritters and other delicate things, and then to take it for fish. Everything fried in fat should be placed on bibulous paper to absorb any fat on the surfaces.

COOKSTOWN, a market town of Co. Tyrone, Ireland, in the east parliamentary division, 54 m. W. by N. of Belfast, on branches of the Great Northern and the Northern Counties (Midland) railways. Pop. of urban district (1901) 3531. It consists principally of a single street of great length, and lies in a pleasant, well-wooded district, near the Ballinderry river. It has important manufactures of linen, and some agricultural trade. It was founded in 1609, the landlord, Allan Cook, giving name to it. The mansion of Killymoon Castle, in the vicinity, is a notable example of the work of a celebrated architect, John Nash (c. 1800).

COOKTOWN, a seaport of Banks county, Queensland, Australia, at the mouth of the Endeavour river, about 1050 m. direct N.N.W. of Brisbane. It is visited by the ocean steamers of several lines, and is the centre of a very extensive bêche-de-mer and pearl fishery. Tin and gold are worked in the district, in which also good coffee and rice are grown. Cooktown is the port of the Palmer gold-fields, and a railway runs to Laura on the gold-fields, 67 m. W. by S. of Cooktown. It is the chief port of Queensland for the New Guinea trade; and is also the seat of a Roman Catholic vicariate apostolic whose bishop has jurisdiction over the whole of Queensland north of lat. 18° 50′. In 1770 Captain Cook here beached his ship the “Endeavour,” to repair the damage caused by her striking a reef in the neighbourhood of the estuary, which he could only clear by throwing his guns overboard. Cooktown became a municipality in 1876. The population of the town and district in 1901 was 1936.

COOKWORTHY, WILLIAM (1705-1780), English potter, famous for his discovery of the existence of china-clay and china-stone in Cornwall, and as the first manufacturer of a porcelain similar in nature to the Chinese, from English materials, was born at Kingsbridge, Devon, of Quaker parents who were in humble circumstances. At the age of fourteen he was apprenticed to a London apothecary named Bevans, and he afterwards returned to the neighbourhood of his birthplace, and carried on business at Plymouth with the co-operation of his master, under the title of Bevans & Cookworthy. The manufacture of porcelain was at the time attracting great attention in England, and while the factories at Bow, Chelsea, Worcester and Derby were introducing the artificial glassy porcelain, Cookworthy, following the accounts of Père d’Entrecolles, spent many years in searching for English materials similar to those used by the Chinese. From 1745 onwards he seems to have travelled over the greater portion of Cornwall and Devon in search of these minerals, and he finally located them in the parish of St Stephen’s near to St Austell. With a certain amount of financial assistance from Mr Thomas Pitt of Boconnoc (afterwards Lord Camelford) he established the Plymouth China Factory at least as early as 1768. The factory was removed to Bristol about 1770, and the business was afterwards sold to Richard Champion and others and became the well-known Bristol Porcelain Manufactory. Apart from its historic interest there is little to be said for the Plymouth porcelain. Technically it was often imperfect, and its artistic treatment was never of a high order. But Cookworthy deserves to be remembered for his discovery of those abundant supplies of English clay and rocks which form the foundation of English porcelain and fine earthenware (see Ceramics).

COOLGARDIE, a municipal town in Western Australia, 310 m. by rail E. by N. of Perth, and 528 m. by rail N.E. of Albany. Pop. (1901) 4249. Its gold-fields were discovered in 1891 and are among the richest in the colony. Lignite, copper, graphite and silver are also found. Toorak and Montana are small residential suburbs. A remarkable engineering work by which a full supply of water was brought to the town from Fremantle (a distance exceeding 330 m. direct) was completed in 1903.

COOLIE, or Cooly (from Koli or Kuli, an aboriginal race of western India; or perhaps from Tamil kūli, hire, i.e. one hired), a term generally applied to Asiatic labourers belonging to the unskilled class as opposed to the artisan, and employed in a special sense to designate those natives of India and China who leave their country under contracts of service to work as labourers abroad. After the abolition of slavery much difficulty was found in obtaining cheap labour for tropical plantations. The emancipated black was unwilling to engage in field labour, while the white man was physically incapable of so doing. Recourse was had to the overpeopled empires of China and India, as the most likely sources from which to obtain that supply of workers upon which the very existence of some colonies, notably in the West Indies, depended.

The first public recognition of the coolie traffic was in 1844, when the British colony of Guiana made provision for the encouragement of Chinese immigration. About the same time both Peru and Cuba began to look to China Chinese coolies. as likely to furnish an efficient substitute for the negro bondsman. Agents armed with consular commissions from Peru appeared in Chinese ports, where they collected and sent away shiploads of coolies. Each one was bound to serve the Peruvian planter to whom he might be assigned for seven or eight years, at fixed wages, generally about 17s. a month, food, clothes and lodging being provided. From 1847 to 1854 coolie emigration went on briskly without attracting much notice, but it gradually came to light that circumstances of great cruelty attended the trade. The transport ships were badly equipped and overcrowded, and many coolies died before the end of the voyage. On arrival in Cuba or Peru the survivors were sold by auction in the open market to the highest bidders, who held them virtually as slaves for seven years instead of for life. Particularly terrible was the lot of those who, contrary to their agreements, had been sent to labour in the foul guano pits of the Chincha islands, where they were forced to toil in gangs, each under the charge of an overseer armed with a cowhide lash. In 1860 it was calculated that of the four thousand coolies who had been fraudulently consigned to the guano pits of Peru not one had survived. The greater number of them had committed suicide. In 1854 the British governor of Hong-Kong issued a proclamation forbidding British subjects or vessels to engage in the transport of coolies to the Chinchas. Technically this was ultra vires on his part, but his policy was confirmed by the Chinese Passengers’ Act 1855, which put an end to the more abominable phase of the traffic. After that no British ship was allowed to sail on more than a week’s voyage with more than twenty coolies on board, unless her master had complied with certain very stringent regulations.

The consequence of this was that the business of shipping coolies for Peru was transferred to the Portuguese settlement of Macao. There the Peruvian and Cuban “labour-agents” established depôts, which they unblushingly called “barracoons,” the very term used in the West African slave trade. In these places coolies were “received,” or in plain words, imprisoned and kept under close guard until a sufficient number were collected for export. Some of these were decoyed by fraudulent promises of profitable employment. Others were kidnapped by piratical junks hired to scour the neighbouring coasts. Many were bought from leaders of turbulent native factions, only too glad to sell the prisoners they captured whilst waging their internecine wars. The procurador or registrar-general of Macao went through the form of certifying the contracts; but his inspection was practically useless. After the war of 1856-1857 this masked slave trade pushed its agencies into Whampoa and Canton. In April 1859, however, the whole mercantile community of the latter port rose up in indignation against it, and transmitted such strong representations to the British embassy in China, that steps were taken to mitigate the evil. New regulations were from time to time passed by the Portuguese authorities for the purpose of minimizing the horrors of the Macao trade. They seem, however, to have been systematically evaded, and to have been practically inoperative. At Canton and Hong-Kong the coolie trade was put under various regulations, which in the latter port worked well only when the profits of “head-money” were ruined. In March 1866 the representatives of the governments of France, England and China drew up a convention for the regulation of the Canton trade, which had an unfortunate effect. It left head-money, the source of most of the abuses, comparatively untouched. It enacted that every coolie must at the end of a five years’ engagement have his return passage-money paid to him. The West Indian colonies at once objected to this. They wanted permanent not temporary settlers. They could not afford to burden the coolie’s expensive contract with return passage-money, so they declined to accept emigrants on these terms. Thus a legalized coolie trade between the West Indies and China was extinguished. Thereafter the coolie supply for British colonies was drawn exclusively from India, until 1904, when an exception was made in the case of the Transvaal. Under a convention drawn up in that year between the United Kingdom and China over fifty thousand indentured Chinese labourers were engaged on three years’ contracts to work in the Witwatersrand gold mines (see Transvaal). To the Malay states and other parts of eastern Asia there is an extensive yearly migration of Chinese coolies. This migration, however, is not under contract. From Amoy alone some seventy-five thousand coolies yearly migrate to Singapore and the Straits Settlements, whence they are drafted for labour purposes in every direction.

It is scarcely possible to say when the Indian coolie trade began. Before the end of the 18th century Tamil labourers from southern India were wont to emigrate to the Straits Settlements, and they also flocked to Tenasserim from the other Indian coolies. side of the Bay of Bengal after the conquest had produced a demand for labour. The first regularly recorded attempt at organizing coolie emigration from India took place in 1834, when forty coolies were exported to Mauritius; but it was not until 1836 that the Indian government decided to put the trade under official regulations. In 1837 an emigration law was passed for all the territories of the East India Company, providing that a permit must be obtained from government for every shipment of coolies, that all contracts should terminate in five years, that a return passage should be guaranteed, that the terms of his contract should be carefully explained to each coolie, and that the emigrant ship should only carry one coolie for every ton and a half of burden. Then as now the Indian government watched the deportation of labour from their dominions with jealous and anxious care, and when in 1838 it was found that upwards of twenty-five thousand natives had, up to that year, gone from all parts of India to Mauritius, the government became somewhat alarmed at the dimensions which the traffic was assuming. Brougham and the anti-slavery party denounced the trade as a revival of slavery, and the Bengal government suspended it in order to investigate its alleged abuses. The nature of these may be guessed when it is said that the inquiry condemned the fraudulent methods of recruiting then in vogue, and the brutal treatment which coolies often received from ship captains and masters. In 1842 steps were taken formally to reopen the coolie trade with Mauritius, and in 1844 emigration to the West Indies was sanctioned by the Indian government. In 1847 Ceylon was separated from India, and her labour supply was cut off; but this accident was soon remedied, the Ceylon government adopting protective regulations for the coolies.

Emigration of coolies under contract to labour outside India is now regulated by the Emigration Act of 1883 and the rules issued under its provisions, the only exceptions being in respect of emigrants to Ceylon and the Straits Settlements and adjoining states, or those engaged by the British government for employment in east and central Africa. By section 8 of this Modern regulations. act natives of India are permitted to emigrate under labour contracts only to such countries as have satisfied the government of India that sufficient provision is made for the protection of the emigrants. A country which is duly empowered under the act to receive emigrants may appoint an agent, residing in India, who is responsible for the due observance of the provisions of the law. These agents are under the general supervision of the protector of emigrants. As emigrants have to be recruited at great distances from the port of embarkation, recruiters are appointed by the agents and licensed by the protector. The conduct of these subordinates is minutely regulated. Every precaution is taken to let the emigrant know the exact terms on which he is hired, and to ensure good treatment in the interval between registration and embarkation. Coolies are shipped for the most part from Calcutta and Madras, but of recent years large numbers bound for Mombasa and the Seychelles left from Bombay and Karachi. Both the coolies themselves and the depôt are medically inspected. Only those physically fit are allowed to embark. The vessels for their conveyance are licensed and inspected by the local government. The terms on which emigrants are recruited are settled beforehand by convention with the colonies concerned, and are embodied in ordinances passed by the local legislatures. They vary in detail, but their main provisions relate to the rights and obligations of the emigrants, including the grant of a return passage on the expiry of a specified period, usually ten years. The British colonies to which coolies were exported in the decade 1891-1901 were British Guiana, Trinidad, St Lucia, Jamaica, Mauritius, the Seychelles Islands, Fiji, East Africa and Natal; the only non-British country was Dutch Guiana. Emigration to the French colonies, including Réunion has been forbidden by the government of India since 1886, but there still remain in those colonies some of the former emigrants, and the questions of their treatment and repatriation have frequently formed the subject of representations to the French authorities.

The number of Indian coolies resident in the various British colonies in 1900 was 625,000, of which the largest numbers were 265,000 in Mauritius and 125,000 in British Guiana. There were still 13,800 in Réunion. The regulations The British colonies. governing coolie labour in British Guiana may be taken as typical for the British colonies generally. They are contained in the Labour Ordinance of 1873, which was amended by the ordinances of 1875, 1876, 1886 and 1887. Under these ordinances an immigration agent-general is appointed, to whom medical officers and recruiting agents are responsible, and the emigrants are allotted by him to the separate estates. They regulate the hours of work, the rate of wages, and the general treatment of the coolies, the nature of house and hospital accommodation, the terms of re-enlistment and the conditions of marriage amongst the coolies themselves. The coolies returning from the British colonies to India in 1901 possessed average savings of £19.

During the construction of the Uganda railway large numbers of coolies were recruited in the Punjab and exported from Karachi to Mombasa. During the decade 1891-1901 the number of these emigrants was 33,000; but on the British East and South Africa. completion of the line the emigration practically stopped, while in 1901-1902 there were over 6000 emigrants who returned to India. Some, however, settled in East Africa. Coolies are also exported for government employment in Nyasaland. In Natal the Indian population had by 1904 reached over 100,000 and slightly outnumbered the whites. Many of the coolies had become permanent residents in the colony (see Natal).

According to the census of 1901 there were 775,844 foreigners in Assam, of whom no fewer than 645,000 or 83% were brought into the province as garden coolies. The recruiting of these coolies is regulated by Act VI. of 1901, which provides that a labour agreement may be entered into for four years, and includes a penal clause, under which a coolie deserting or refusing to work may be punished with imprisonment. The coolies can also give Assam, Ceylon and Burma. an agreement under Act XIII. of 1859, by which they are only liable to civil action for breach of contract. The latter are called non-act coolies. This system of immigration has made tea-planting the most important industry in Assam, and has greatly increased the prosperity of the province. Migration to Ceylon and Burma takes place chiefly from the Madras ports, and is of a seasonal and temporary character. The tea estates and pearl fisheries of Ceylon, and the town work and harvesting in Burma attract large numbers of Tamil labourers. The respective numbers embarking in 1901 were 117,000 for Ceylon, 84,000 for Burma and 27,000 for the Straits Settlements. In Ceylon there is no system of recruitment like that for the Assam tea-gardens. The coolies come in gangs, each under its own headman, with whom the planter deals exclusively, leaving him to make his own arrangements with the individual coolies. The coolies are mostly carried in small sailing vessels from the ports of Madura and Tanjore, and the number who permanently settle in Ceylon is not very great.

See E. Jenkins, The Coolie; his Rights and Wrongs (1871); J. L. A. Hope, In Quest of Coolies (1872); and C. B. Grose, The Labour Ordinances (Georgetown, 1890).

(C. L.)

COOMA, a town of Beresford county, New South Wales, Australia, 264 m. by rail S.S.W. of Sydney. Pop. (1901) 1938. The town is the centre of a pastoral district and has a large trade in furs, while at Bushy Hill, a mile from the town, is a small gold-field. Cooma, which is pleasantly situated at an elevation of 2657 ft., is the tourist centre for visitors to the Yarrangobilly Caves and Mount Kosciusko and its observatory. The caves are distant 65 m. from the town, situated in the side of a hill, overlooking the Yarrangobilly river; they are seven in number and of remarkable beauty and extent.

COOPER, ABRAHAM (1787-1868), English animal and battle painter, the son of a tobacconist, was born in London. At the age of thirteen he became an employé at Astley’s amphitheatre, and was afterwards groom in the service of Sir Henry Meux. When he was twenty-two, wishing to possess a portrait of a favourite horse under his care, he bought a manual of painting, learned something of the use of oil-colours, and painted the picture on a canvas hung against the stable wall. His master bought it and encouraged him to continue in his efforts. He accordingly began to copy prints of horses, and was introduced to Benjamin Marshall, the animal painter, who took him into his studio, and seems to have introduced him to the Sporting Magazine, an illustrated periodical to which he was himself a contributor. In 1814 he exhibited his “Tam O’Shanter,” and in 1816 he won a prize of £100 for his “Battle of Ligny.” In 1817 he exhibited his “Battle of Marston Moor” and was made associate of the Academy, and in 1820 he was elected Academician. Cooper, although ill educated, was a clever and conscientious artist; his colouring was somewhat flat and dead, but he was a master of equine portraiture and anatomy, and had some antiquarian knowledge. He had a special fondness for Cavalier and Roundhead pictures.

COOPER, ALEXANDER (d. 1660), English miniature painter. His works are of great rarity, and the chief are a series representing the king and queen of Bohemia and their children, in the possession of the German emperor; some very remarkable portraits belonging to the queen of Holland, and others in the possession of the king of Sweden and in various Swedish galleries. He was the brother of Samuel Cooper, but whether senior or junior to him is not known, although, according to certain Swedish authorities, he is stated, upon very slight evidence, to have been born in 1605, four years before his more famous brother. He came to Sweden in 1646, and the Swedish documents declare that he was a Jew, and that his full name was Abraham Alexander Cooper. He had previously been residing in Holland, but on reaching Sweden entered the service of Queen Christina, and continued to be her miniature painter until 1654, when she resigned the crown. Two years later, Cooper was in Denmark, carrying out some commissions for Christian IV., but in 1657 was back again in Stockholm, where he died in the early part of 1660. The date of his birth is not known, but he is believed to have been born in London.

For full information regarding his career, and for various documents bearing his signature, see The History of Portrait Miniatures, by G. C. Williamson, chap. vi. page 78, and an article in the Nineteenth Century for October 1905.

(G. C. W.)

COOPER, SIR ASTLEY PASTON (1768-1841), English surgeon, was born at the village of Brooke in Norfolk on the 23rd of August 1768. His father, Dr Samuel Cooper, was a clergyman of the Church of England; his mother was the author of several novels. At the age of sixteen he was sent to London and placed under Henry Cline (1750-1827), surgeon to St Thomas’s hospital. From the first he devoted himself to the study of anatomy, and had the privilege of attending the lectures of John Hunter. In 1789 he was appointed demonstrator of anatomy at St Thomas’s hospital, where in 1791 he became joint lecturer with Cline in anatomy and surgery, and in 1800 he was appointed surgeon to Guy’s hospital, on the death of his uncle, William Cooper. In 1802 he received the Copley medal for two papers read before the Royal Society of London on the destruction of the membrana tympani; and in 1805 he was elected a fellow of that society. In the same year he took an active part in the formation of the Medico-Chirurgical Society, and published in the first volume of its Transactions an account of an attempt to tie the common carotid artery for aneurism. In 1804 he brought out the first, and in 1807 the second, part of his great work on hernia, which added so largely to his reputation that in 1813 his annual professional income rose to £21,000 sterling. In the same year he was appointed professor of comparative anatomy to the Royal College of Surgeons and was very popular as a lecturer. In 1817 he performed his famous operation of tying the abdominal aorta for aneurism; and in 1820 he removed a wen from the head of George IV., and about six months afterwards received a baronetcy, which, as he had no son, was to descend to his nephew and adopted son, Astley Cooper. He served as president of the Royal College of Surgeons in 1827 and again in 1836, and he was elected a vice-president of the Royal Society in 1830. He died on the 12th of February 1841 in London, and was interred, by his own desire, beneath the chapel of Guy’s hospital. A statue by E. H. Baily was erected in St Paul’s.

His chief works are Anatomy and Surgical Treatment of Hernia (1804-1807); Dislocations and Fractures (1822); Lectures on Surgery (1824-1827); Illustrations of Diseases of the Breast (1829); Anatomy of the Thymus Gland (1832); Anatomy of the Breast (1840).

See Life of Sir A. Cooper, by B. B. Cooper (1843).

COOPER, CHARLES HENRY (1808-1866), English antiquary, was born at Great Marlow, on the 20th of March 1808, being descended from a family formerly settled at Bray, Berkshire. He received his education at a private school in Reading. In 1826 he fixed his residence at Cambridge, and in 1836 was elected coroner of the borough. Four years later he was admitted a solicitor, and in course of time he acquired an extensive practice, but his taste and inclination ultimately led him to devote almost the whole of his time to literary research, and especially the elucidation of the history of the university of Cambridge. In 1849 he resigned the office of borough coroner on being elected to the town-clerkship, which he retained till his death on the 21st of March 1866. His earliest production, A New Guide to the University and Town of Cambridge, was published anonymously in 1831. The Annals of Cambridge followed (1842-1853) containing a chronological history of the university and town from the earliest period to 1853. His most important work, the Athenae Cantabrigienses (1858, 1861), a companion work to the famous Athenae Oxonienses of Anthony à Wood, contains biographical memoirs of the authors and other men of eminence who were educated at the university of Cambridge from 1500 to 1609. Cooper’s other works are The Memorials of Cambridge, (1858-1866) and a Memoir of Margaret, Countess of Richmond and Derby (1874). He was a constant contributor to Notes and Queries, the Gentleman’s Magazine and other antiquarian publications, and left an immense collection of MS. materials for a biographical history of Great Britain and Ireland.

COOPER, JAMES FENIMORE (1789-1851), American novelist, was born at Burlington, New Jersey, on the 15th of September 1789. Reared in the wild country round Otsego Lake, N.Y., on the yet unsettled estates of his father, a judge and member of Congress, he was sent to school at Albany and at New Haven, and entered Yale College in his fourteenth year, remaining for some time the youngest student on the rolls. Three years afterwards he joined the United States navy; but after making a voyage or two in a merchant vessel, to perfect himself in seamanship, and obtaining his lieutenancy, he married and resigned his commission (1811). He settled in Westchester county, N.Y., the “Neutral Ground” of his earliest American romance, and produced anonymously (1820) his first book, Precaution, a novel of the fashionable school. This was followed (1821) by The Spy, which was very successful at the date of issue; The Pioneers (1823), the first of the “Leatherstocking” series; and The Pilot (1824), a bold and dashing sea-story. The next was Lionel Lincoln (1825), a feeble and unattractive work; and this was succeeded in 1826 by the famous Last of the Mohicans, a book that is often quoted as its author’s masterpiece. Quitting America for Europe he published at Paris The Prairie (1826), the best of his books in nearly all respects, and The Red Rover, (1828), by no means his worst.

At this period the unequal and uncertain talent of Cooper would seem to have been at its best. These excellent novels were, however, succeeded by one very inferior, The Wept of Wish-ton-Wish (1829); by The Notions of a Travelling Bachelor (1828), an uninteresting book; and by The Waterwitch (1830), one of the poorest of his many sea-stories. In 1830 he entered the lists as a party writer, defending in a series of letters to the National, a Parisian journal, the United States against a string of charges brought against them by the Revue Britannique; and for the rest of his life he continued skirmishing in print, sometimes for the national interest, sometimes for that of the individual, and not infrequently for both at once. This opportunity of making a political confession of faith appears not only to have fortified him in his own convictions, but to have inspired him with the idea of imposing them on the public through the medium of his art. His next three novels, The Bravo (1831), The Heidenmauer (1832) and The Headsman: or the Abbaye of Vigneron (1833), were designed to exalt the people at the expense of the aristocracy. Of these the first is by no means a bad story, but the others are among the dullest ever written; all were widely read on both sides of the Atlantic.

In 1833 Cooper returned to America, and immediately published A Letter to my Countrymen, in which he gave his own version of the controversy he had been engaged in, and passed some sharp censure on his compatriots for their share in it. This attack he followed up with The Monikins (1835) and The American Democrat (1835); with several sets of notes on his travels and experiences in Europe, among which may be remarked his England (1837), in three volumes, a burst of vanity and ill-temper; and with Homeward Bound, and Home as Found (1838), noticeable as containing a highly idealized portrait of himself. All these books tended to increase the ill-feeling between author and public; the Whig press was virulent and scandalous in its comments, and Cooper plunged into a series of actions for libel. Victorious in all of them, he returned to his old occupation with something of his old vigour and success. A History of the Navy of the United States (1839), supplemented (1846) by a set of Lives of Distinguished American Naval Officers, was succeeded by The Pathfinder (1840), a good “Leatherstocking” novel; by Mercedes of Castile (1840); The Deerslayer (1841); by The Two Admirals and by Wing and Wing (1842); by Wyandotte, The History of a Pocket Handkerchief, and Ned Myers (1843); and by Afloat and Ashore, or the Adventures of Miles Wallingford (1844). From pure fiction, however, he turned again to the combination of art and controversy in which he had achieved distinction, and in the two Littlepage Manuscripts (1845-1846) he fought with a great deal of vigour. His next novel was The Crater, or Vulcan’s Peak (1847), in which he attempted to introduce supernatural machinery with indifferent success; and this was succeeded by Oak Openings and Jack Tier (1848), the latter a curious rifacimento of The Red Rover; by The Sea Lions (1849); and finally by The Ways of the Hour (1850), another novel with a purpose, and his last book. He died of dropsy on the 14th of September 1851 at Cooperstown, New York. His daughter, Susan Fenimore Cooper (1813-1894), was known as an author and philanthropist.