July 18, J756. He published several works, the most
important of which are, A Defense of Revealed HeSgim
I against the Exceptions o^£Tindal's] Christiamiiy as (Mi
I as the Creation (Lond. 1782, 8vo) i— Sermons (London,
! 1757, 2 vols. 8vo).— Darling, CycL BibL s. v.
I Conybeare, 'William Daniel, dean of LlaB> daff, was bom at his father*s rectory, St. BotolpliV
I Bishopsgate, June 7, 1787. He entered Christ ChnnA College, Oxford, in January, 1805, and took his d^iee of B.A. hi 1808 and M.A. in 1811. Mr. ConybeiR was one of the earliest promoters of the GeoJoiEletl Society, and the important services he has rendfifed to geological science may be seen in his nnmeitras ps- pers printed in the society's " Transactions." In 183$ he was Bampton lecturer, and was made dean of Uan- daff in 1845. He died near Portsmouth, Aug. 12, 1P57. Besides his numerous writings on geological toincs, he published The Christian Fathers dwing the Ante-Niemt Period {Oxf. 1839, Bampton Lecture, 8vo) ; EkmeKtarg Course of Theological Lectures (Lond. 18m, sm. 8vo).
Conybeare, "W. J., son of the preceding, was a ft%quent contributor to the Edinburgh Review, espe- cially on ecclesiastical topics. Together with the Bev. J. S. Howson, he published the Z(/e and Epistles of^ Paul (Lond. 1854, 2 vols. 8vo, reprinted hi N. Y. ; ako abridged, 2 vols. 12mo), one of the best works of la class. He died m 1857.
Cook (male, na^, to&ftoM^ 1 Sam. ix, », S4; female, MHSU, tabbachah', viii, 8, both properly a slayer), a person employed in families of rank to per- form culinary service. Cooking ^TT^, bashJ^r), however, among the Hebrews (at least in early tunes) was generally done by the matron of the famHy, evoi though she were a princess (Gen. xviii, 2-6 ; Jndgn vi, 19). Among the Egyptians the cook was a pro- fessional character. (See Wilkinson's Ancient Egyp- tians, i, 174, abridgm.) The process of cooking seemi to have been very expeditiously performed (Gen. xxvii, 8, 4, 9, 10), and all the flesh of the slain ani- mal, owing to the difficulty of preserving it in a wsnn climate, was commonly cooked at once, which is the custom of the East at the present day. (See Beeot- m&Uer, Morgenl. ii, 117 ; Thomson, Land and BoA, n. 162.) See Food. The Assyrian monuments lately discovered by Layard and Botta contain similar delin- I cations of eunuchs cooking over charcoal br^zien, I and engaged in other culinary operations, often a(> tended by a servant with, a fly-flap. See Baki; Cracknel. I **As flesh-meat did not form an article of oidiiiaiy
COOK
497
liet among the Jews, the art of cooUng was not car- led to any perfection ; and, owing to the difficulty of >re8erving it tram putrefiu^on, few animals (other iian sacrifices) were slaughtered except for purposes )f hospitality or festivity. The proceedings on such Mxasions appear to have been as follow : On the ar- -ival of a guest, the animal, either a kid, lamb, or calf, ras killed (Gen. xviii, 7; Luke xv, 28), its throat be- ng cut so that the blood might be poured out (Lev. rii, 26) ; it was then flayed, and was ready either for -oasting (H^^) or boiling (7^2) ; in the former case ;he animal was preserved entire (Exod. xii, 46), and wasted either over a fire (Exod. xii, ^ of wood (Isa. div, 16), or perhaps, as the mention of fire implies mother method, in an oven, consisting ^mply of a IL— Ii
COOK
hole dug in the earth, well bested, and cor- ered up (Burckhardt, Notes on Btdouint^ i, 240). The Paschal lamb was roasted by the first of these methods (Exod. xii, 8, 9 ; 2 Chron. XXXV, 13). Boiling, however, was the more usual method of cooking, both in the cats of sacrifices, other than the Paschal lamb (Lev. viii, 31), and for domestic pur- poses (Exod. xvi, 28), so much so that ^^3, biuhal\ to cooky generally included even roasting (Deut xvi, 7). In this case the animal was cut up, the right shoulder being first taken ofiT (hence the priest's jouit, Lev. vii, 32), and the other joints in succession ; the flesh was separated from the bones and minced, and the bones themselves were bro- ken up (Micah iii, 8) ; the whole mass was then tiirown into a caldron (Ezek. xxiv, 4, 6) filled with water (Exod. xii, 9), or, as we may infer from Exod. xxiii, 19, occasionally with milk, as is still usual among the Arabs (Burckhardt, Notes, i, 63), the prohibition ' not to seethe a kid^ in hiis mother's milk' having reference apparently to some heathen practice connected with the offering of the first-fruits (Exod. 1. c. ; xxxiv, 26), which rendered the kid so prepared unclean food ^eut. xiv, 21). No cooking was allowed the Jews on the Sabbath (Exod. xxxv, 8). See Fibs. The materials for making coab were grass and cow-dung. See Fdel. The caldron was boilod over a wood fire (Ezek. xxiv, 10) ; the scum which rose to the sur- face was from time to time removed, other- wise the meat would turn out loathsome (6) ; salt or spices were thrown in to season it (10) ; and when sufficiently boiled, the meat ^ ■*'rfS^S|'^andthe broth (pn^ ; Sept. ^wficJc ; Vulg. jiw) ^*^' were served up separately (Judg. vi, 19), the