Gullah Cookbook 300 Traditional Grandmas Gullah Geechee Recipes 1St Edition Abebe Kimathi Online Ebook Texxtbook Full Chapter PDF
Gullah Cookbook 300 Traditional Grandmas Gullah Geechee Recipes 1St Edition Abebe Kimathi Online Ebook Texxtbook Full Chapter PDF
Gullah Cookbook 300 Traditional Grandmas Gullah Geechee Recipes 1St Edition Abebe Kimathi Online Ebook Texxtbook Full Chapter PDF
https://ebookmeta.com/product/primary-mathematics-3a-hoerst/
https://ebookmeta.com/product/dessert-cookbook-a-dessert-
cookbook-with-delicious-dessert-recipes-1st-edition-booksumo-
press/
https://ebookmeta.com/product/pasta-recipes-a-pasta-cookbook-
with-delicious-pasta-recipes-2nd-edition-unknown/
https://ebookmeta.com/product/gravy-cookbook-a-condiment-
cookbook-with-easy-gravy-recipes-2nd-edition-booksumo-press/
Indian Cookbook: An Indian Cookbook Filled with
Authentic Recipes 2nd Edition Booksumo Press
https://ebookmeta.com/product/indian-cookbook-an-indian-cookbook-
filled-with-authentic-recipes-2nd-edition-booksumo-press/
https://ebookmeta.com/product/teriyaki-recipes-a-japanese-
cookbook-with-delicious-teriyaki-recipes-2nd-edition-booksumo-
press/
https://ebookmeta.com/product/quesadilla-recipes-a-quesadilla-
cookbook-with-delicious-quesadilla-recipes-2nd-edition-booksumo-
press/
https://ebookmeta.com/product/ceviche-recipes-a-ceviche-cookbook-
with-delicious-ceviche-recipes-2nd-edition-booksumo-press/
https://ebookmeta.com/product/vegetarian-recipes-a-vegetarian-
cookbook-with-delicious-vegetarian-recipes-3rd-edition-booksumo-
press/
GULLAH COOKBOOK:
300+ TRADITIONAL GRANDMA'S GULLAH GEECHEE RECIPES
INCLUDING RED RICE, PAN FRIED CHICKEN, AND BUTTER
BEANS.
Table of Contents
Introduction
Chapter 1: Breakfast Recipes
1. Bacon & Avocado Omelet
2. Bacon & Cheese Frittata
3. Bacon & Egg Breakfast Muffins
4. Bacon Hash
5. Bagels with Cheese
6. Chicken Omelet
7. Baked Eggs in the Avocado
8. Kale Fritters
9. Breakfast Skillet
10. Brunch BLT Wrap
11. Breakfast Cheesy Sausage
12. Cauliflower Toast with Avocado
13. Avocado Toast
14. Chocolate Chip Waffles
15. Egg Crepes with Avocados
16. Ham and Cheese Pockets
17. Clementine and Pistachio Ricotta
18. Avo-Tacos
19. The Asian Chickpea Pancake
20. Overnight Oat Bowl
21. Cheesy Bacon & Egg Cups
22. Coconut Porridge
23. Cream Cheese Eggs
24. Creamy Basil Baked Sausage
25. Almond Coconut Egg Wraps
26. Ricotta Cloud Pancakes
27. Cinnamon Coffee
28. Waffles and Blueberries
29. Baked Avocado Eggs
30. Mushroom Omelet
31. Coconut Crepes
32. Matcha Avocado Pancakes
33. Low-Carb Breakfast “Couscous”
34. Vegan Breakfast Muffins
35. Vegan Breakfast Biscuits
36. Vegan Breakfast Sausages
37. Quick Breakfast Yogurt
38. Spiced Tofu and Broccoli Scramble
39. Meat-Free Breakfast Chili
40. Vegan South-Western Breakfast
41. Delicious Poached Eggs
42. Breakfast Bowl
43. Yummy Eggs and Sausages
44. Breakfast Scrambled Eggs
45. Delicious Frittata
46. Smoked Salmon Breakfast
47. Feta and Asparagus Delight
48. Special Breakfast Eggs
49. Eggs Baked in Avocados
50. Swiss Chard Omelet
51. Apple Oats
52. Scrambled Pesto Eggs
53. Pepperoni Omelet
54. Devil Eggs
55. Spring Salad
56. Mushroom Frittata
57. Spinach Dip
58. Chocolate Berry Protein Bars
59. Cauliflower Rice
60. Shrimp and Bacon Breakfast
Chapter 2: Meat Recipes
61. Chicken Bacon Burger
62. Basil Chicken Sauté
63. Slow Cooker Jerk Chicken
64. Curried Mustard Chicken Legs
65. Buffalo Wings
66. Barbecue Wings
67. Butter-Parmesan Wings
68. Chicken Wingettes with Cilantro Sauce
69. Chicken Fillets with Cheese Sauce
70. Chicken Liver Pâté
71. Creamy Chicken and Cauliflower Soup
72. Sesame Chicken
73. Greek Chicken Salad
74. Chicken Fajita Bowls
75. Prosciutto-Wrapped Chicken
76. Creamy Chicken Cordon Bleu
77. Cheesy Chicken Drumsticks
78. Jamaican Curry Chicken Drumsticks
79. Parmesan Drumsticks
80. Chicken Legs with Mayo Sauce
81. Chicken with Cheese Mushroom Sauce
82. Chicken Cacciatore
83. Salsa Chicken Legs
84. Pulled Buffalo Chicken Salad with Blue Cheese
85. Lamb Burgers with Tzatziki
86. Lamb Sliders
87. No-Pastry Beef Wellington
88. Lamb Souvlaki
89. Lamb Saagwali
90. Rogan Josh
91. Bacon-Wrapped Chicken with Grilled Asparagus
92. Spinach Chicken Cheesy Bake
93. Cilantro Chicken Breasts with Mayo-Avocado Sauce
94. Chicken Drumsticks in Tomato Sauce
95. Roasted Chicken Breasts with Capers
96. Sweet Garlic Chicken Skewers
97. Chicken in White Wine Sauce
98. Stuffed Chicken Breasts with Cucumber Noodle Salad
99. Parmesan Wings with Yogurt Sauce
100. Creamy Stuffed Chicken with Parma Ham
101. Chicken Cauliflower Bake
102. Chicken Wings with Herb Chutney
103. Beef Clod Vindaloo
104. Beef Masala Curry
105. Beef Ribs with Radishes
106. Beef Shami Kabob
107. Beef Shawarma and Veggie Salad Bowls
108. Beef Shoulder Roast
109. Beef Stuffed Kale Rolls
110. Beef, Bacon and Cauliflower Rice Casserole
111. Beef and Sausage Medley
112. Beef Back Ribs with Barbecue Glaze
113. Garlic & Ginger Chicken with Peanut Sauce
114. Easy Chicken Chili
115. Eggplant & Tomato Braised Chicken Thighs
116. Lemon-Garlic Chicken Skewers
117. Sweet Chili Grilled Chicken
118. Chicken & Squash Traybake
119. Cheese & Spinach Stuffed Chicken Breasts
120. Bacon & Chicken Cottage Pie Cups
Chapter 3: Seafood Recipes
121. Mussels with Tomatoes & Chili
122. Lemon Garlic Shrimp
123. Pepper Tilapia with Spinach
124. Spicy Shrimp Salad
125. Baked Cod in Parchment
126. Thai Tuna Bowl
127. Roasted Fish & New Potatoes
128. Pecan-Crusted Catfish
129. Skillet Shrimp
130. Shrimp & Feta
131. White Fish with Herbs
132. Grilled White Fish with Fresh Basil Pesto
133. Mussels with Tomatoes & Garlic
134. Shrimps & Vegetables Stir-Fry
135. Pistachio-Crusted Whitefish
136. Crispy Homemade Fish Sticks Recipe
137. Sauced Shellfish in White Wine
138. Grilled Lemon Shrimp
139. Italian Fried Shrimp
140. Cod Saffron Rice
141. Thyme Whole Roasted Red Snapper
142. Cilantro Lemon Shrimp
143. Seafood Risotto
144. Garlic Shrimp Black Bean Pasta
145. Fast Seafood Paella
146. Crispy Fried Sardines
147. Orange Roasted Salmon
148. Lemon Rosemary Branzino
149. Almond-Crusted Swordfish
150. Sea Bass Crusted with Moroccan Spices
151. Shrimp with Garlic and Mushrooms
152. Classic Escabeche
153. Olive Oil-Poached Tuna
154. Fideos with Seafood
155. Shrimp Pesto Rice Bowls
156. Salmon with Tomatoes and Olives
157. Baked Trout with Lemon
158. Pistachio Sole Fish
159. Speedy Tilapia with Red Onion and Avocado
160. Tilapia with Parmesan Bark
161. Blackened Fish Tacos with Slaw
162. Mozzarella Fish
163. Crab Casserole
164. Salmon Skewers in Cured Ham
165. Fish Casserole with Cream Cheese Sauce
166. Grilled Fish on Lemons
167. Vinegar Honeyed Salmon
168. Orange Fish Meal
169. Shrimp Zoodles
170. Tuna Nutty Salad
171. Salmon Skillet Supper
172. Weeknight Sheet Pan Fish Dinner
173. Crispy Polenta Fish Sticks
174. Tuscan Tuna and Zucchini Burgers
175. Asparagus Trout Meal
176. Kale Olive Tuna
177. Tangy Rosemary Shrimps
178. Asparagus Salmon
179. Sicilian Kale and Tuna Bowl
180. Cod Stew
181. Bacon and Jalapeno Wrapped Shrimp
182. Crispy Fish Stick
183. Prosciutto-Wrapped Cod
184. Coconut Mahi-Mahi Nuggets
185. Steamed Mussels in White Wine Sauce
186. Orange and Garlic Shrimp
187. Roasted Shrimp-Gnocchi Bake
188. Spicy Shrimp Puttanesca
189. Baked Cod with Vegetables
190. Slow Cooker Salmon in Foil
191. Dill Chutney Salmon
192. Garlic-Butter Parmesan Salmon and Asparagus
193. Garlic Skillet Salmon
194. Salmon Baked in Foil
195. Instant Pot Poached Salmon
196. Balsamic-Honey Glazed Salmon
197. Seared Salmon with Lemon Cream Sauce
198. Tuna and Zucchini Patties
199. Fennel Poached Cod with Tomatoes
200. Baked Fish with Pistachio Crust
201. Dill Baked Sea Bass
202. Sole Piccata with Capers
203. Haddock with Cucumber Sauce
204. Crispy Herb Crusted Halibut
205. Easy Breaded Shrimp
206. Pesto Shrimp over Zoodles
207. Salt and Pepper Calamari and Scallops
208. Lemon Rosemary Roasted Branzino
209. Grilled Lemon Pesto Salmon
210. Allspice Shrimps
211. Aromatic Salmon with Fennel Seeds
212. Baked Cod
213. Basil Halibut
214. Braised Seabass
215. Cod Mash and Broccoli
216. Celery Crab Salad
217. Cod in Orange Juice
218. Cod in Tomatoes
219. Cod Relish
220. Cold Crab Mix
221. Crispy Tilapia with Vegetables
222. Crusted Salmon with Horseradish
223. Cucumber and Seafood Bowl
224. Curry Snapper
225. Dill Steamed Salmon
226. Fish Salsa
227. Fish Spread
228. Five-Spices Sole
229. Greek-Styled Salmon
230. Steamed Trout with Lemon Herb Crust
231. Roasted Trout Stuffed with Veggies
232. Lemony Trout with Caramelized Shallots
233. Easy Tomato Tuna Melts
234. Mackerel and Green Bean Salad
235. Hazelnut Crusted Sea Bass
236. Shrimp and Pea Paella
237. Garlic Shrimp with Arugula Pesto
238. Baked Oysters with Vegetables
239. Creamy Fish Gratin
240. Mixed Seafood Dish
241. Garlic Shrimp with Olive Oil
242. Steamed Mussels in Tomato Garlic
243. Mediterranean-Style Mussels
244. Leeks and Calamari Mix
245. Seafood Paella
246. Baked Salmon in Garlic Pepper
247. Sauteed Octopus
248. Grilled Octopus
249. Shrimp Paella
250. Salmon and Pesto Salad
251. Baked Fennel and Garlic Sea Bass
252. Lemon, Garlic & Cilantro Tuna and Rice
253. Cod & Green Bean Risotto
254. Mixed Pepper Stuffed River Trout
255. Haddock & Buttered Leeks
256. Thai Spiced Halibut
257. Homemade Tuna Niçoise
258. Monk-Fish Curry
259. Scallop Salad
260. Mackerel Maccheroni
261. Maccheroni With Cherry Tomatoes and Anchovies
262. Lemon and Shrimp Risotto
263. Spaghetti with Clams
264. Psarosoupa
265. Venere Rice with Shrimp
266. Pennette With Salmon and Vodka
267. Seafood Carbonara
268. Garganelli With Zucchini Pesto and Shrimp
269. Salmon Risotto
270. Pasta with Cherry Tomatoes and Anchovies
Chapter 4: Vegetable Recipes
271. Roasted Root Veggies
272. White Beans with Vegetables
273. Cheesy Stuffed Tomatoes
274. Fattoush Salad – Middle East Bread Salad
275. Tabbouleh Tidbits Combo Classic
276. Veggie Wrap
277. Garlic & Tomato Gluten Free Focaccia
278. Fresh Tomato Pasta Bowl
279. Mashed Cauliflower
280. Baked Tempeh with Tomatoes and Garlic
281. Butter Green Peas
282. Lemon Asparagus
283. Lime Green Beans
284. Cheese Asparagus
285. Creamy Broccoli
286. Garlic Eggplant
287. Coconut Brussels Sprouts
288. Cauliflower Pilaf with Hazelnuts
289. Cauliflower and Turmeric Mash
290. Spinach and Olives Mix
291. Red Cabbage and Walnuts
292. Paprika Bok Choy
293. Zucchini Mix
294. Zucchini and Spring Onions
295. Creamy Portobello Mix
296. Eggplant Mash
297. Cheddar Artichoke
298. Squash and Zucchinis
299. Dill Leeks
300. Vegetable Lasagna
301. Simple Mushroom Hats and Eggs
302. Ginger and Butternut Bisque Yum
303. Hearty Cheesy Cauliflower
304. Mesmerizing Spinach Quiche
305. Running Away Broccoli Casserole
306. Chickpea Curry
307. Dill and Garlic Fiesta Platter
308. Quick Red Cabbage
309. Simple Rice Cauliflower
310. Quinoa Bowl
311. Authentic Indian Palak Paneer
312. All-Time Mixed Vegetable Curry
313. Worthy Caramelized Onion
314. A Very Greeny Green Beans Platter
315. Cauliflower Waffles
316. Super food Breakfast Bowl
317. Strawberry Chia Pudding
318. Blueberry Coconut Porridge
319. Green Beans and Radishes Bake
320. Green Goddess Buddha Bowl
321. Zucchini Sage Pasta
322. Broccoli Stir-Fry
323. Kale and Cashew Stir-Fry
324. Tofu Green Bean Casserole
325. Creamy Stuffed Peppers
326. Zucchini Pizza Boats
327. Vegan Coconut Curry
328. Chiles Rellenos
329. Broccoli and Cauliflower Rice Casserole
330. Cauliflower Fried Rice
Conclusion
Introduction
What is Gullah Diet?
A diet consisting of vegetables, fruits, and rice that was developed
by the Gullah people along the coast of South Carolina and Georgia.
The diet is low in starch, which helps stave off hunger while
reducing calories consumed. The different foods eaten are high in
nutrients because they contain more water content than other forms
of food. Some people have also attributed the reason for weight loss
to this diet's ability to increase metabolism due to its decreased
calorie content.
Why should I eat this?
The Gullah Diet has been proven to improve your mood while
providing your body with a multitude of vitamins and minerals such
as potassium, iron, vitamin A, vitamin C and fiber. Here are some
benefits of this diet:
1. Increased metabolism: According to the Nutrition Action
Healthletter, the average American consumes 20 to 35 percent
of their calories as starch. The Gullah Diet consists of low
amounts of both total carbohydrates and sugar, so you are
given more energy while cutting down on your daily calorie
consumption.
2. Increased fiber intake: Eating foods high in fiber is one way to
help your digestive system while improving a lot of intestinal
problems like heartburn and constipation. One medium sized
fruit or vegetable usually has about 15 grams of fiber.
3. Better skin and hair health: Fruit and vegetables have
antioxidants which are essential for a healthy body as well as
making cell membranes permeable enough to allow for
necessary nutrients to pass into the cells. This is important for
cells that need to grow, such as hair and nail cells.
4. Weight loss: One of the main reasons for adopting a diet like
this is for weight loss. I have found that by eating a diet high in
fiber and low in carbohydrates I have a more active metabolism
than if I was eating a high starch diet, which leads to weight
loss. If you are overweight however, please do consult your
physician before starting any kind of diet or exercise program
as improper dieting can have adverse effects on your health.
5. Increased energy: Eating foods that contain vitamins and
minerals will give you increased energy while doing your work
out or when doing everyday tasks like cleaning or shopping
etc.…
6. Decreased cholesterol: Studies have shown that eating foods
high in fiber and low in saturated fats (cholesterol) has
decreased the level of cholesterol in the bloodstream while
lowering the risk for heart disease.
7. Decreased Cancer risk: Fruit and vegetables contain
antioxidants which have been scientifically shown to decrease
the growth of cancer cells.
8. Control Diabetes: According to a study done by The Journal of
The American Dietetic Association, a diet high in fiber can aid
in weight loss while decreasing insulin resistance, which may
help prevent type 2 diabetes.
9. Healthy gums and teeth: Vitamin C are an essential
component for maintaining healthy teeth and gums, according
to The University of Maryland Medical Center.
It is recommended that you eat every three hours to maintain blood
sugar levels and curb hunger pangs. During the last week of the diet
plan, a meal is skipped to reset your metabolism. If you have
already reached your weight loss goal, it is recommended that you
follow this meal skipping process once a week for an entire year.
This book contains recipes that contain foods that are low in fat and
high in fiber, which results in a lower calorie intake. You will also be
eating foods with higher protein levels as well as an increased
number of fruits and vegetables. This diet plan is more of a lifestyle
change to keep you healthy and active, while keeping the pounds
off.
There is no need to starve yourself on this diet because you are only
eliminating carbohydrates which has been proven to cause weight
loss. Being deficient on nutrition is not good for anybody! Enjoy.
Chapter 1: Breakfast Recipes
4. Bacon Hash
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
1 small green pepper
2 Jalapenos
1 onion
4 eggs
6 slices of bacon
Directions:
Chop the bacon into chunks. Set aside. Slice the onions and
peppers. Dice the jalapenos.
Warm-up a skillet and fry the veggies. Once browned, combine the
mixtures and cook until crispy. Serve with the eggs.
Nutrition:
Carbohydrate: 9 grams
Protein: 23 grams
Fat: 24 grams
Calories: 366
6. Chicken Omelet
Preparation time: 15 minutes
Cooking time: 10 minutes
Servings: 1
Ingredients:
2 eggs, beaten
Salt and ground black pepper to taste
Olive oil spray
1 oz rotisserie chicken, cooked and shredded
1 tomato, cored and chopped
2 bacon slices, crumbled
1 small avocado, peeled and chopped
1 tbsp mayonnaise
1 tsp mustard
Directions:
In medium bowl, whisk together eggs, salt and pepper. Preheat the
pan on medium heat, add some Cook oil, pour in egg mixture and
cook for 5 minutes.
Place chicken, tomato, bacon, avocado, mayonnaise and mustard on
one half of omelet. Then fold omelet. Close pan with lid and cook for
about 5 minutes. Serve warm.
Nutrition:
Carbohydrates: 0 grams
Fat: 7 grams
Protein: 6 grams
Calories: 93
8. Kale Fritters
Preparation Time: 10 minutes
Cooking Time: 4 minutes
Servings: 6
Ingredients:
7 oz kale, chopped (tiny pieces)
10 oz zucchini, washed and grated
1 tsp basil
½ tsp salt
¼ cup almond flour
½ tbsp mustard
1 large egg
1 tbsp coconut milk
1 white onion, diced
1 tbsp olive oil
Directions:
In medium bowl, mix together kale and zucchini. Add basil and salt
and stir. Add almond flour and mustard. Stir well.
In another bowl, whisk together egg, coconut milk and onion. Pour
egg mixture into zucchini mixture and knead thick dough.
Preheat pan with olive oil on medium heat. Shape fritters with help
of spoon and put them in pan. Cook fritters for about 2 minutes per
side. Transfer fritters to paper towel to remove excess oil. Serve
hot.
Nutrition:
Carbohydrate: 4 grams
Fat: 5 grams
Protein: 16 grams
Calories: 110
9. Breakfast Skillet
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients:
75-1lb. organic ground turkey
6 organic eggs
1 cup salsa
Directions:
Grease the skillet, then put the turkey and simmer.
Fold in the salsa and simmer for two to three minutes.
Put the eggs to the top of the turkey base.
Cook for seven minutes. Serve.
Nutrition:
Carbohydrate: 7.1 grams
Protein: 65.2 grams
Fat: 32 grams
Calories: 556
18. Avo-Tacos
Preparation time:15 minutes
Cooking time: 5 minutes
Servings: 4
Ingredients
30 milliliters, Avocado Oil
60 g, Cauliflower Rice
58 g, Walnuts or Pecans, crushed
14 g, Chipotle Chili, chopped
14 g, Jalapeno Pepper, minced
20 g Onions, chopped
2.5 g Cumin
2.5 g salt, sea salt preferred
100 g, Tomato, ripe, diced
2 tablespoons, Lime Juice
Directions:
Start by grabbing a bowl and putting the salsa ingredients together;
in a small bowl, you’ll need the diced tomatoes, jalapeno, the onion,
and half of the lime. If you want, you can add in a bit of cilantro to
give it a bit more freshness, and don’t forget to add the salt!
Once you’re done, put a frying pan on medium heat and add the
avocado oil and let it heat.
In the meantime, you can get together the rest of the ingredients,
including the cauliflower-rice (which you can totally make at home if
you want--it’s a 5-minute blend job), and toss in everything but the
avocado, and cook on low to medium heat for about 5 minutes.
Add the mixture to the avocado halves and top with salsa and
munch away!
Nutrition:
Calories 179
Carbs13 g
Fats 28.24 g
Protein 4 g
Author: Various
Language: English
CORNHILL MAGAZINE.
FEBRUARY, 1860.
CONTENTS.
PAGE
Nil Nisi Bonum 129
Invasion Panics 135
To Goldenhair (from Horace). By Thomas Hood. 149
Framley Parsonage 150
Chapter IV.—A Matter of Conscience.
„ V.—Amantium Iræ Amoris Integratio.
„ VI.—Mr. Harold Smith’s Lecture.
Tithonus. By Alfred Tennyson 175
William Hogarth: Painter, Engraver, and Philosopher.
Essays on the Man, the Work, and the Time 177
I.—Little Boy Hogarth.
Unspoken Dialogue. By R. Monckton Milnes. (With an
Illustration) 194
Studies in Animal Life 198
Chapter II.— Ponds and rock-pools— Our necessary tackle
— Wimbledon Common— Early memories— Gnat larvæ—
Entomostraca and their paradoxes— Races of animals
dispensing with the sterner sex— Insignificance of males—
Volvox globator: is it an animal?— Plants swimming like
animals— Animal retrogressions— The Dytiscus and its
larva— The dragon-fly larva— Molluscs and their eggs—
Polypes, and how to find them— A new polype, Hydra
rubra— Nest-building fish— Contempt replaced by
reverence.
CORNHILL MAGAZINE.
FEBRUARY, 1860.
FOOTNOTES:
1
See his Life in the most remarkable Dictionary of
Authors, published lately at Philadelphia, by Mr.
Alibone.
2
At Washington, Mr. Irving came to a lecture given by the
writer, which Mr. Filmore and General Pierce, the
president and president elect, were also kind enough to
attend together. “Two Kings of Brentford smelling at one
rose,” says Irving, looking up with his good-humoured
smile.
3
Mr. Irving described to me, with that humour and good
humour which he always kept, how, amongst other
visitors, a member of the British press who had carried
his distinguished pen to America (where he employed it
in vilifying his own country) came to Sunnyside,
introduced himself to Irving, partook of his wine and
luncheon, and in two days described Mr. Irving, his
house, his nieces, his meal, and his manner of dozing
afterwards, in a New York paper. On another occasion,
Irving said, laughing: “Two persons came to me, and
one held me in conversation whilst the other miscreant
took my portrait!”
4
Since the above was written, I have been informed that
it has been found, on examining Lord Macaulay’s
papers, that he was in the habit of giving away more
than a fourth part of his annual income.
Invasion Panics.
When, about the year 1899, Field-marshal Dowbiggin, full of years
and honours, shall edit, with copious notes, the Private
Correspondence of his kinsman, Queen Victoria’s celebrated War
Minister during England’s bloody struggle with Russia in 1854–5, the
grandchildren of the present generation may probably learn a good
deal more respecting the real causes of the failures and
shortcomings of that “horrible and heartrending” period than we, their
grandfathers, are likely to know on this side our graves.
And when some future Earl of Pembroke shall devote his
splendid leisure, under the cedar groves of Wilton, to preparing for
the information of the twentieth century the memoirs of his great
ancestor, Mr. Secretary Herbert, posterity will then run some chance
of discovering—what is kept a close secret from the public just now
—whether any domestic causes exist to justify the invasion-panic
under which the nation has recently been shivering.
The insular position of England, her lofty cliffs, her stormy seas,
her winter fogs, fortify her with everlasting fortifications, as no other
European power is fortified. She is rich, she is populous, she
contains within herself an abundance of coal, iron, timber, and
almost all other munitions of war; railways intersect and encircle her
on all sides; in patriotism, in loyalty, in manliness, in intelligence, her
sons yield to no other race of men. Blest with all these advantages,
she ought, of all the nations of Europe, to be the last to fear, the
readiest to repel invasion; yet, strange to say, of all the nations of
Europe, England appears to apprehend invasion most!
There must be some good and sufficient reason for this
extraordinary state of things. Many reasons are daily assigned for it,
all differing from each other, all in turn disputed and denied by those
who know the real reason best.
The statesman and the soldier declare that the fault lies with
parliament and the people. They complain that parliament is
niggardly in placing sufficient means at the disposal of the executive,
and that the people are distrustful and over-inquisitive as to their
application; ever too ready to attribute evil motives and incapacity to
those set in authority over them. Parliament and the people, on the
other hand, reply, that ample means are yearly allotted for the
defence of the country, and that more would readily be forthcoming,
had they reason to suppose that what has already been spent, has
been well spent; their Humes and their Brights loudly and harshly
denounce the nepotism, the incapacity, and the greed, which,
according to them, disgrace the governing classes, and waste and
weaken the resources of the land. And so the painful squabble
ferments—no probable end to it being in view. Indeed, the public are
permitted to know so little of the conduct of their most important
affairs—silence is so strictly enjoined to the men at the helm—that
the most carefully prepared indictment against an official delinquent
is invariably evaded by the introduction of some new feature into his
case, hitherto unknown to any but his brother officials, which at once
casts upon the assailant the stigma of having arraigned a public
servant on incomplete information, and puts him out of court.
But if, in this the year of our Lord 1860, we have no means of
discovering why millions of strong, brave, well-armed Englishmen
should be so moved at the prospect of a possible attack from twenty
or thirty thousand French, we have recently been placed in
possession of the means of ascertaining why, some sixty years ago,
this powerful nation was afflicted with a similar fit of timidity.
The first American war had then just ended—not gloriously for
the British arms. Lord Amherst, the commander-in-chief at home,
had been compelled by his age and infirmities to retire from office,
having, it was said, been indulgently permitted by his royal master to
retain it longer than had been good for the credit and discipline of the
service. The Duke of York, an enthusiastic and practical soldier, in
the prime of life, fresh from an active command in Flanders, had
succeeded him. In that day there were few open-mouthed and vulgar
demagogues to carp at the public expenditure and to revile the
privileged classes; and the few that there were had a very bad time
of it. Public money was sown broadcast, both at home and abroad,
with a reckless hand; regulars, militia, yeomanry, and volunteers,
fearfully and wonderfully attired, bristled in thousands wherever a
landing was conceived possible; and, best of all, that noble school of
Great British seamen, which had reared us a Nelson, had reared us
many other valiant guardians of our shores scarcely less worthy than
he. But in spite of her Yorks and her Nelsons, England felt uneasy
and unsafe. Confident in her navy, she had little confidence in her
army, which at that time was entirely and absolutely in the hands and
under the management of the court; parliament and the people being
only permitted to pay for it.
Yet the royal commander-in-chief was declared by the general
officers most in favour at court to know his business well, and to be
carrying vigorously into effect the necessary reforms suggested by
our American mishaps; his personal acquaintance with the officers of
the army was said to have enabled him to form his military family of
5
the most capable men in the service; his exalted position, and his
enormous income, were supposed to place him above the
temptation of jobbing: in short, the Duke of York was universally held
up to the nation by his military friends—and a royal commander-in-
chief has many and warm military friends—as the regenerator of the
British army, which just then happened to be sadly in need of
regeneration.
A work has recently been published which tells us very plainly
now many things which it would have been treasonable even to
suspect sixty years ago. It is entitled The Cornwallis
Correspondence, and contains the private papers and letters of the
first Marquis Cornwallis, one of the foremost Englishmen of his time.
Bred a soldier, he served with distinction in Germany and in America.
He then proceeded to India in the double capacity of governor-
general and commander-in-chief. On his return from that service he
filled for some years the post of master-general of the Ordnance,
refused a seat in the Cabinet, offered him by Mr. Pitt; and, although
again named governor-general of India, on the breaking out of the
Irish rebellion of 1798 was hurried to Dublin as lord-lieutenant and
commander-in-chief. He was subsequently employed to negotiate
the peace of Amiens, and, in 1805, died at Ghazeepore, in India,
having been appointed its governor-general for the third time.
From the correspondence of this distinguished statesman and
soldier, we may now ascertain whether, sixty years ago, the people
of England had or had not good grounds for dreading invasion by the
French, and whether the governing classes or the governed were
most in fault on that occasion for the doubtful condition of their native
land.
George the Third was verging upon insanity. So detested and
despised was the Prince of Wales, his successor, that those who
directed his Majesty’s councils, as well as the people at large, clung
eagerly to the hopes of the king’s welfare; trusting that the evil days
of a regency might be postponed. And it would seem from the
Cornwallis Correspondence, that the English were just in their
estimation of that bad man. H. R. H. having quarrelled shamefully
with his parents, and with Pitt, had thrown himself into the hands of
the Opposition, and appears to have corresponded occasionally with
Cornwallis, who had two votes at his command in the Commons,
during that nobleman’s first Indian administration. In 1790, Lord
Cornwallis, writing to his brother, the Bishop of Lichfield and
Coventry, says: “You tell me that I am accused of being remiss in my
correspondence with a certain great personage. Nothing can be
more false, for I have answered every letter from him by the first ship
that sailed from hence after I received it. The style of them, although
personally kind to excess, has not been very agreeable to me, as
they have always pressed upon me some infamous and unjustifiable
job, which I have uniformly been obliged to refuse, and contained
much gross and false abuse of Mr. Pitt, and improper charges
against other and greater personages, about whom, to me at least,
6
he ought to be silent.”
The intimacy which had existed from boyhood between General
Richard Grenville, military tutor to the Duke of York, and Lord
Cornwallis, and the correspondence which took place between them,
to which we have now access, afford ample means of judging of the