I call a spade a spade, Eaton a bully,
Frampton a pimp, and brother John a cully.
The time when Frampton was first given the title 'father of the turf' is uncertain. It may have been towards the close of his long life; but he does not appear to have been so described in print till the publication of an engraving of his portrait by Wooton in 1791, which bears his name and the descriptive title. On another portrait, also by Wooton and engraved by Faber, he is called 'royal stud-keeper at Newmarket,' which is not accurate, the keeper of the stud holding a distinct office. Frampton's portrait has since frequently served as a frontispiece to books on racing, and occupies that position in Taunton's 'Portraits of Celebrated Racehorses' (London, 1886 and 1887).
[Hutchins's Dorsetshire, 3rd ed. 1861, i. 398 and 400; Addit. MS. 5807, fol. 132; Hore's History of Newmarket, 1886, vols. ii. and iii. passim; Chafin's Anecdotes of Cranbourne Chase, p. 47 et seq.; Anglia Notitia, 1700-27; J. C. Whyte's History of the British Turf, i. 389-99; State Papers, Dom. unpublished; Luttrell's Diary, iii. 540; Smith's Currant Intelligence; the Postman and Post Boy, &c. passim.]
FRAMYNGHAM, WILLIAM (1512–1537), author, was born in February 1512 at Norwich, and educated at the grammar school, where he was contemporary with Dr. John Caius. From Norwich he went to Cambridge, and was at first at Pembroke Hall and afterwards at Queen's College, 'in aula Pembrokiana per adolescentiam educatus, per juventutem in Collegium reginale ascitus.' He proceeded B.A. 1530, M.A. 1533, and was scholar of Queen's College from 1530 till his death, and bursar for three years from 1534. He died 25 Sept. 1537. He left all his books to his friend and schoolfellow Dr. John Caius, who tells us that along with Framyngham
he wrote 'Scholia' and notes upon them, but could never recover them from those in whose care he left them when he went to Italy. Long afterwards, in 1570, Edmund, bishop of Rochester, professed to know of them, but Caius apparently did not follow up the clue. Dr. Caius describes his friend as 'homo tenacissimæ memoriæ, fœcundi ingenii, infinitæ lectionis, indefatigati laboris atque diligentiæ,' and gives the following list of his works: 1. 'De Continentia lib. ii.' (prose). 2. 'De Consolatione ad Æmilianum cæcum lib. i.' (verse; suggested by the author's blindness, brought on by immoderate study). 3. 'D. Laurentii Martyrium' (verse). 4. 'Εκπύ-ρωσις, sive Incendium Sodomorum' (verse). 5. 'Idololatria' (verse). 6. 'Άρέτη, sive in laudem virtutis' (verse). 7. 'Epigrammatum lib. ii.'
[J. Caius de libris propriis, 1570, p. 2; N. Carlisle's Endowed Grammar Schools, ii. 186; Tanner's Bibliotheca, p. 297 ; Cooper's Athenæ Cantab. i. 63, 531.]
FRANCATELLI, CHARLES ELMÉ (1805–1876), cook, born in London in 1805, was of Italian extraction, and was educated in France. He studied the culinary art under
Carême, and advanced it to unprecedented perfection in this country. He became
successively chef de cuisine to the Earl of Chesterfield, the Earl of Dudley, Lord Kinnaird, &c. Afterwards he managed the well-known Crockford's, or the St. James's Club, whence he removed to the royal household, becoming maitre d'hôtel and chief cook in ordinary to the queen. He next farmed the once flourishing Coventry House Club, and for seven years was chef de cuisine to the Reform Club. He afterwards managed the St. James's Hotel, Berkeley Street, Piccadilly, and finally the Freemasons' Tavern, which post he held until within a short period of his death.
Francatelli was very successful as an author. In 1845 he published the 'Modern Cook,' which ran through twelve editions. This was succeeded in 1861 by 'The Cook's Guide and Butler's Assistant.' The same year he issued his 'Plain Cookery Book for the Working Classes,' and in 1862 the 'Royal English and Foreign Confectionery Book.' In the latter work he discussed the art of confectionery in all its branches as practised in England and in all the leading European countries. While able to dress the costliest banquets, Francatelli was likewise a culinary economist. On one occasion he characteristically remarked that he could feed every day a thousand families on the food that was wasted in London. His cookery book for the working classes contained information of practical value to the poor. Francatelli died at Eastbourne on 10 Aug. 1876.
[Men of the Time, 8th edit.; Ann. Reg. 1876; Illustr. Lond. News, 19 Aug. 1876.]
FRANCE, ABRAHAM (fl. 1587–1633), poet. [See Fraunce.]
FRANCIA, FRANÇOIS LOUIS THOMAS (1772–1839), water-colour painter, was born at Calais 21 Dec. 1772, and was brought early in life to London by his father, a refugee. He was for some time employed as an assistant of a drawing-master named Barrow, who was the master of John Varley [q. v.]
He commenced to exhibit at the Royal Aca-
