The Baptist Catechism; Or, a Brief Instruction in the Principles of the Christian Religion; Agreeable to the Confession of Faith, Put Forth by the Elders

Publisher Marketing: The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars. The Age of Enlightenment profoundly enriched religious and philosophical understanding and continues to influence present-day thinking. Works collected here include masterpieces by David Hume, Immanuel Kant, and Jean-Jacques Rousseau, as well as religious sermons and moral debates on the issues of the day, such as the slave trade. The Age of Reason saw conflict between Protestantism and Catholicism transformed into one between faith and logic -- a debate that continues in the twenty-first century.++++The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++British LibraryT021362Half-title: 'The Baptist catechism, commonly called Keach's catechism. Compared with the early editions, and revised by John Rippon, D. D.'. In fact attributed to William Collins. With an index and a final leaf of advertisements. London: sold by the Baptist ministers throughout England and America, 1794. 44, [4]p.; 12 Contributor Bio:  Collins, William William Collins (Chef Bill) has been a professional chef, a personal chef, a food-industry consultant, and a cooking instructor, giving classes everywhere from community colleges to Whole Foods to Stonewall Kitchen. He has written newspaper columns on kitchen skills, and he maintains a blog at www.chefbill.com. He lives in Pelham, Massachusetts.