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The Art of Living in Australia by Philip E. Muskett (?-1909)
Together with three hundred Australian cookery recipes and accessorykitchen information by Mrs. H. Wicken, Lecturer on cookery to theTechnical College, Sydney.
DEDICATION
AUSTRALIA—ONE AND UNITED. AS AN AUSTRALIAN I DEDICATE THIS VOLUME TOTHE PEOPLE OF AUSTRALIA WITH ONE ABIDING HOPE FOR THE DEVELOPMENT OFALL THE: GREAT NATURAL FOOD INDUSTRIES OF OUR COUNTRY.
PREFACE.
Although this work fully deals with all the many matters connected withthe art of living in Australia, its principal object is the attempt tobring about some improvement in the extraordinary food-habits atpresent in vogue. For years past the fact that our people live indirect opposition to their semi-tropical environment has beenconstantly before me. As it will be found in the opening portion of thechapter on School Cookery, the consumption of butcher's meat and of teais enormously in excess of any common sense requirements, and isparalleled nowhere else in the world. On the other hand, there has beenno real attempt to develop our deep-sea fisheries; market gardening isdeplorably neglected, only a few of the more ordinary varieties beingcultivated; salads, which are easily within the daily reach of everyhome, are conspicuous by their absence; and Australian wine, whichshould be the national beverage of every-day life, is at table—almosta curiosity.
Nearly three years have been occupied in the preparation of thisvolume, as several of the subjects it treats of have hitherto remainedpractically unexplored. This statement is not intended to excuseany shortcomings, but simply to explain the impediments which had to beovercome. There has been some little difficulty, therefore, inobtaining information in many instances. At the same time, it must becheerfully recorded that assistance was freely forthcoming on the partof those from whom it was sought. Quite a number have been interviewedon the topics with which they were familiar; and on several occasionsthis has necessitated journeys out of Sydney on the writer's part. Withthe object of making inquiries into the fish supply of Melbourne, also,a special visit was paid to that city. And further, in order to gain aninsight into vineyard work and cellar management, an instructive timewas passed at Dr. T. Fiaschi's magnificent Tizzana vineyard on theHawkesbury River.
It may seem to savour somewhat of boldness, yet I hazard the opinionthat the real development of Australia will never actually begin tillthis wilful violation of her people's food-life ceases. For let ussuppose that the semi-tropical character of our Australian life wasduly appreciated by one and all. If such were the case—and I would itwere so—there would be a wonderful change from the present state ofaffairs. But as it is, the manners and customs of the Australians are aperpetual challenge to the range of temperature in which they live.Indeed, the form of food they indulge in proves incontestablythat they have never yet realized their semi-tropical environment. Witha proper recognition of existing climatic surroundings there would bean overwhelming demand for more fish food; for something better thanthe present Liliputian supply; and for the creation of extensive deep-seafisheries. Fish in Australia is nothing more than a high-pricedluxury, although projects for the development of the deep-sea fisherieshave been repeatedly suggested. Somehow or other we never get beyondthis stage, and as a consequence the yield from our fish