London: Printed (For Private Distribution Only), by Nichols & Son, 1844. 8vo, original brown embossed cloth. Charming lithographic frontispiece portrait of dedicatee Sir Thomas Dyke Acland; xv, (1), 388 pages; 20 engraved or lithographic plates, many of which depict coins and medals, the first six produced on a medal-ruling machine; 8 additional illustrations and tables of various sorts depicting people, monuments, inscriptions, etc.; text illustrations of coins. Lacking four numbered plates (11, 12, 22 and 23), but with one extra (24) from the 1853 second volume not here present inadvertently bound into this volume; lacking the unnumbered illustration of the Countess of Desmond. Nearly reduced to loose signatures, with the spine perished. Good only. Item #5365
The first and only edition. While in a poor overall state of preservation, the rarity of this charming volume, and the quality of the six finely engraved plates produced on a medal-ruling machine, make this remain a desirable book. At the time of publishing Olla Podrida, Sainthill was practicing as a lawyer in Cork, Ireland and was a close friend of both Aquilla Smith and John Lindsay. It is a delightful potpourri of papers covering a wide range from ancient to contemporary coins and medals, by one who had close ties to most of Britain’s leading numismatists. It is especially interesting and important for contemporary mint affairs, particularly those of the Wyons. The title derives from a stew of sorts made up of various meats and vegetables (generally table scraps). According to the author’s coda, in which he presents a recipe for the dish, he notes that the ingredients are “all boiled up together, and served up, after the soup which is extracted from it.—It is just eatable in the absence of any thing else. It will be now for my Readers to determine, how nearly my cookery has approached the above instructions, and its result.”.