Many of the recipes contained in this archive are very old. Indeed, it has been more than a century since some of them were first used, an more than a century since many of them were written down.
Since that time, we have learned a great deal about food-borne pathogens and disease processes.
Since that time, while society has seemingly devolved, technology has evolved to a point where modern substitutions might be appropriately made for some of the food preparation processes described in these recipes.
For example, you may not want to spread your table with an asbestos mat any longer, as suggested in 1930.
For example, you might be able to find a better way to test your food than by poking it with a broom splint.
You get the idea.
Please take these recipes for what they are worth, and take appropriate steps to ensure your culinary safety.