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.Bakingmeat 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 somebad 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.Boilingis 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 thepot 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.
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.
Bakingmeat 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 somebad 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.
Boilingis 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 thepot 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.
1See Lady S. O. Morgan’sFrance, 1829-1830, ii. 414, for an account of a dinner by Carême.
1See Lady S. O. Morgan’sFrance, 1829-1830, ii. 414, for an account of a dinner by Carême.
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 extensivebêche-de-merand 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 (seeCeramics).
COOLGARDIE,a municipal town in Western Australia, 310 m. by rail E. by N. of Perth, and 528 m. by rail N.E. ofAlbany. 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,orCooly(from Koli or Kuli, an aboriginal race of western India; or perhaps from Tamilkūli, 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 ChinaChinese 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 wasultra vireson 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 (seeTransvaal). 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 otherIndian 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 andadjoining states, or those engaged by the British government for employment in east and central Africa. By section 8 of thisModern 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 regulationsThe 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 theBritish 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 (seeNatal).
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 giveAssam, 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).
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 theSporting 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., butin 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, seeThe History of Portrait Miniatures, by G. C. Williamson, chap. vi. page 78, and an article in theNineteenth Centuryfor October 1905.
For full information regarding his career, and for various documents bearing his signature, seeThe History of Portrait Miniatures, by G. C. Williamson, chap. vi. page 78, and an article in theNineteenth Centuryfor 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 themembrana 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 itsTransactionsan 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 areAnatomy 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).SeeLife of Sir A. Cooper, by B. B. Cooper (1843).
His chief works areAnatomy 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).
SeeLife 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 Cambridgefollowed (1842-1853) containing a chronological history of the university and town from the earliest period to 1853. His most important work, theAthenae Cantabrigienses(1858, 1861), a companion work to the famousAthenae Oxoniensesof 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 areThe Memorials of Cambridge, (1858-1866) and aMemoir of Margaret, Countess of Richmond and Derby(1874). He was a constant contributor toNotes and Queries, theGentleman’s Magazineand 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) byThe Spy, which was very successful at the date of issue;The Pioneers(1823), the first of the “Leatherstocking” series; andThe Pilot(1824), a bold and dashing sea-story. The next wasLionel Lincoln(1825), a feeble and unattractive work; and this was succeeded in 1826 by the famousLast of the Mohicans, a book that is often quoted as its author’s masterpiece. Quitting America for Europe he published at ParisThe Prairie(1826), the best of his books in nearly all respects, andThe 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); byThe Notions of a Travelling Bachelor(1828), an uninteresting book; and byThe 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 theNational, a Parisian journal, the United States against a string of charges brought against them by theRevue 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) andThe 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 publishedA 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 withThe Monikins(1835) andThe American Democrat(1835); with several sets of notes on his travels and experiences in Europe, among which may be remarked hisEngland(1837), in three volumes, a burst of vanity and ill-temper; and withHomeward Bound, andHome 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. AHistory of the Navy of the United States(1839), supplemented (1846) by a set ofLives of Distinguished American Naval Officers, was succeeded byThe Pathfinder(1840), a good “Leatherstocking” novel; byMercedes of Castile(1840);The Deerslayer(1841); byThe Two Admiralsand byWing and Wing(1842); byWyandotte, The History of a Pocket Handkerchief, andNed Myers(1843); and byAfloat 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 twoLittlepage Manuscripts(1845-1846) he fought with a great deal of vigour. His next novel wasThe Crater, or Vulcan’s Peak(1847), in which he attempted to introduce supernatural machinery with indifferent success; and thiswas succeeded byOak OpeningsandJack Tier(1848), the latter a curiousrifacimentoofThe Red Rover; byThe Sea Lions(1849); and finally byThe 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.
Cooper was certainly one of the most popular authors that have ever written. His stories have been translated into nearly all the languages of Europe and into some of those of Asia. Balzac admired him greatly, but with discrimination; Victor Hugo pronounced him greater than the great master of modern romance, and this verdict was echoed by a multitude of inferior readers, who were satisfied with no title for their favourite less than that of “the American Scott.” As a satirist and observer he is simply the “Cooper who’s written six volumes to prove he’s as good as a Lord” of Lowell’s clever portrait; his enormous vanity and his irritability find vent in a sort of dull violence, which is exceedingly tiresome. It is only as a novelist that he deserves consideration. His qualities are not those of the great masters of fiction; but he had an inexhaustible imagination, some faculty for simple combination of incident, a homely tragic force which is very genuine and effective, and up to a certain point a fine narrative power. His literary training was inadequate; his vocabulary is limited and his style awkward and pretentious; and he had a fondness for moralizing tritely and obviously, which mars his best passages. In point of conception, each of his three-and-thirty novels is either absolutely good or is possessed of a certain amount of merit; but hitches occur in all, so that every one of them is remarkable rather in its episodes than as a whole. Nothing can be more vividly told than the escape of the Yankee man-of-war through the shoals and from the English cruisers inThe Pilot, but there are few things flatter in the range of fiction than the other incidents of the novel. It is therefore with some show of reason thatThe Last of the Mohicans, which as a chain of brilliantly narrated episodes is certainly the least faulty in this matter of sustained excellence of execution, should be held to be the best of his works.
The personages of his drama are rather to be accounted as so much painted cloth and cardboard, than as anything approaching the nature of men and women. As a creator of aught but romantic incident, indeed, Cooper’s claims to renown must rest on the fine figure of the Leatherstocking, and, in a less degree, on that of his friend and companion, the Big Serpent. The latter has many and obvious merits, not the least of which is the pathos shed about him in his last incarnation as the Indian John ofThe Pioneers. Natty Bumpo, however, is a creation of no common unity and consistency. There are lapses and flaws, and Natty is made to say things which only Cooper, in his most verbosely didactic vein, could have uttered. But on the whole the impression left is good and true. In the dignity and simplicity of the old backwoodsman there is something almost Hebraic. With his naïve vanity and strong reverent piety, his valiant wariness, his discriminating cruelty, his fine natural sense of right and wrong, his rough limpid honesty, his kindly humour, his picturesque dialect, and his rare skill in woodcraft, he has all the breadth and roundness of a type and all the eccentricities and peculiarities of a portrait.
SeeJames Fenimore Cooper(Boston, 1883), by Thomas R. Lounsbury in the “American Men of Letters” series; Griswold,Prose Writers of America(Philadelphia, 1847); J. R. Lowell,Fable for Critics; M. A. de Wolfe Howe,American Bookmen(New York, 1898); and the introduction by Mowbray Morris to Macmillan’s uniform edition of Cooper’s novels (London, 1900).
SeeJames Fenimore Cooper(Boston, 1883), by Thomas R. Lounsbury in the “American Men of Letters” series; Griswold,Prose Writers of America(Philadelphia, 1847); J. R. Lowell,Fable for Critics; M. A. de Wolfe Howe,American Bookmen(New York, 1898); and the introduction by Mowbray Morris to Macmillan’s uniform edition of Cooper’s novels (London, 1900).
(W. E. H.)
COOPER, PETER(1791-1883), American manufacturer, inventor and philanthropist, was born in New York city on the 12th of February 1791. His grandfathers and his father served in the War of American Independence. He received practically no schooling, but worked with his father at hat-making in New York city, at brewing in Peekskill, at brick-making in Catskill, and again at brewing in Newburgh. At seventeen he was apprenticed to a coach-builder in New York city. On coming of age he got employment at Hempstead, Long Island, making machines for shearing cloth; three years afterwards he set up in this business for himself, having bought the sole right to manufacture such machinery in the state of New York. Business prospered during the War of 1812, but fell off after the peace. He turned his shop into a furniture factory; soon sold this and for a short time was engaged in the grocery business on the site of the present Bible House, opposite Cooper Union; and then invested in a glue and isinglass factory, situated for twenty-one years in Manhattan (where the Park Avenue Hotel was built later) and then in Brooklyn. About 1828 he built the Canton Iron Works in Baltimore, Maryland, the foundation of his great fortune. The Baltimore & Ohio railway was to cross his property, and, after various inventions aiming to do away with the locomotive crank and thus save two-fifths of the steam, in 1830 he designed and constructed (largely after plans made two years before) the first steam locomotive built in America; though only a small model it proved the practicability of using steam power for working that line. The “Tom Thumb,” as Cooper called the locomotive, was about the size of a modern hand-car; as the natural draft was far from sufficient, Cooper devised a blowing apparatus. Selling his Baltimore works, he built, in 1836, in partnership with his brother Thomas, a rolling mill in New York; in 1845 he removed it to Trenton, New Jersey, where iron structural beams were first made in 1854 and the Bessemer process first tried in America in 1856; and at Philippsburg, New Jersey, he built the largest blast furnace in the country at that time. He built other foundries at Ringwood, New Jersey, and at Durham, Pennsylvania; bought iron mines in northern New Jersey, and carried the ore thence by railways to his mills. Actively interested with Cyrus Field in the laying of the first Atlantic cable, he was president of the New York, Newfoundland & London Telegraph Company, and his frequent cash advances made the success of the company possible; he was president of the North American Telegraph Company also, which controlled more than one-half of the telegraph lines of the United States. For his work in advancing the iron trade he received the Bessemer gold medal from the Iron and Steel Institute of Great Britain in 1879. He took a prominent part in educational affairs, strongly opposed the Roman Catholic claims for public funds for parochial schools, and conducted the campaign of the Free School Society to its successful issue in 1842, when a state law was passed forbidding the support from public funds of any “religious sectarian doctrine.” He is probably best known, however, as the founder of the Cooper Union (q.v.). Cooper was an early advocate of the emancipation and the enlistment in the Union army of Southern negroes, and he upheld the administration of Lincoln. Though he had been a hard-money Democrat, he joined the Greenback party after the Civil War, and in 1876 was its candidate for the presidency, but received only 81,740 out of the 8,412,833 votes cast. He died in New York city on the 4th of April 1883. He publishedThe Political and Financial Opinions of Peter Cooper, with an Autobiography of his Early Life(1877), andIdeas for a Science of Good Government, in Addresses, Letters and Articles on a Strictly National Currency, Tariff and Civil Service(1883).